Butterscotch Toffee Brownies and Sundaes

Last week I came across an out-of-date package of brownie mix in the pantry and wondered if the leavening in it might still have enough "umph"  to create brownies. The "best if used by date" was in November, so I knew I was running a risk of creating some very flat brownies. Thankfully, that wasn't the case and they baked just fine. After tasting the brownies with the add-ins, the idea came to mind that these brownies could make the foundation for a tasty sundae. The brownies are yummy on their own, but with the addition of a scoop of vanilla ice cream, some butterscotch topping, whipped cream and toffee bits, these brownies become a very rich sundae. Blessings...

Recipe:

1 box brownie mix, I used Duncan Hines Chewy Fudge Brownies
1/2 cup chopped pecans
3/4 cup toffee bits
3/4 cup butterscotch chips

1. Prepare brownies according to package directions using two eggs.
2. Combine the pecans, toffee bits and butterscotch chips in a bowl. Measure out 1 cup and stir into the brownie mix. Pour batter into a greased 9 x 13-inch baking pan. Smooth surface and sprinkle on the remaining 1 cup of pecan mixture.
3. Bake the brownies according to the package directions. Cool completely on a wire rack.

Yield: 36 brownies
149 calories each

Sundaes: Place two brownies on a plate or cut the brownies into larger serving pieces. Top with vanilla ice cream, butterscotch ice cream topping, some whipped cream and a sprinkle of toffee bits.

Pumpkin Toffee Cake

Oh, my goodness, the kitchen smelled so wonderful as this cake was baking and cooling down. I couldn't wait to ice it with rich buttercream frosting and dig in later for dessert.

This recipe is kept simple and fast with a boxed spice cake mix in which canned pumpkin, chopped pecans and English toffee bits are added to make a  special family dessert. The cake is then topped with a buttercream that is so light and fluffy it melts in your mouth. This is a delicious way to end a meal, if you can wait that long! Blessings...

Recipe:

1 box spice cake mix with pudding in the mix
2 eggs
1/2 cup water
3/4 cup canned pure pumpkin
3/4 cup plus 1 tablespoon Heath English Toffee Bits, divided
3/4 cup chopped pecans

1. In a large mixing bowl, combine the cake mix, eggs and water beating on low speed; scrape down sides of bowl. Beat on medium speed for two minutes. Mix in pumpkin until blended.
2. Stir in pecans and toffee bits.
3. Pour into a greased tube pan and bake in a 350 degree oven for 45-50 minutes or until a toothpick comes out clean.
4. Remove to a wire rack to cool in the pan for 5 minutes.
5. Run a table knife around the outside edge of the pan and remove the cake from the pan keeping the cake on the base. Cool completely.
6. Run a table knife under the cake to separate the cake from the pan. Place the cake on a serving plate. Frost the cake and sprinkle the remaining 1 tablespoon toffee bits on top.

Rich Buttercream Frosting

4 cups powdered sugar
1/2 cup butter, softened
2 tsp. vanilla extract
3 tbsp. milk or more, as needed  (I use 1%)

1. In a large mixing bowl, combine the sugar, butter, vanilla and 2 tablespoons of the milk. If the mixture is real stiff add more milk, 1 teaspoon at a time until spreading consistency. Beat the frosting on medium-high speed for 2 to 3 minutes until very light and fluffy.

Yield: 12 servings
517 calories per serving
1.4 gms. fiber