Homemade Brownie Mix

Before becoming a grandmother, I would have argued with the best that I was simply too young. I might have even said I did not want to be one because I would feel old. However, just like anything else, you only know once you are there.

Life as an Emmy is full of love, fun, and adventures. My grandson keeps me on my toes like nothing else, and now I wonder why it took so long! His hugs and kisses and just hearing him say my name can melt my heart like no other.


I even have a Pinterest board full of fun grandchildren holiday ideas, crafts, and recipes. I have so many fun ideas to share with him. Just maybe, the older we get, the more we realize how fast time has gone by, and grandchildren give us a second chance to slow down just a bit.


Whether you have children, grandchildren, or just have a chocolate craving every now and again, I have the perfect recipe for you! This homemade brownie mix from Crazy for Crust is rich and chocolatey and can be customized not only by the “mix-ins,” but you can make a big pan or a small pan of brownies. I have listed a few options in the recipe notes, but the possibilities are endless.

Homemade Brownie Mix

Course Cookies, Dessert
Author Amye Melton

Ingredients

  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon sea salt

Instructions

  • In a large bowl, whisk sugar, cocoa powder, flour and salt until well blended.
  • Store in an airtight container until ready to make brownies.

Brownies

Course Dessert
Author Amye Melton

Ingredients

  • *Personal Pan Size: Loaf Pan
  • 1 cup brownie mix
  • 1/4 cup melted butter OR vegetable oil OR liquid coconut oil
  • 1 large egg
  • 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons water OR cold coffee
  • **10-inch Skillet Brownies from Homemade Brownie Mix (can be made in 8" x 8" or 9" x 9" pan)
  • 2 cups brownie mix
  • 1/2 cup melted butter OR vegetable oil OR liquid coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon water OR cold coffee
  • ***Thin 9 x 13 Brownies from Homemade Brownie Mix
  • 3 cups brownie mix
  • 3/4 cup melted butter OR vegetable oil OR liquid coconut oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoon water OR cold coffee
  • ***Thick 9 x 13 Brownies from Homemade Brownie Mix
  • Entire amount of brownie mix
  • 1 cup melted butter OR vegetable oil OR liquid coconut oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons water OR cold coffee

Instructions

  • *For Personal Pan Size: Line a 4 x 8-inch or 5 x 9-inch loaf pan with foil. Spray with nonstick cooking spray and set aside. Preheat oven to 350 degrees. In a medium bowl, whisk together the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1/4 cup "mix-in" ingredients, if desired, and stir. Spread into the bottom of prepared pan. Bake in preheated oven for 12-15 minutes, or until a toothpick comes out, 1-inch from edge with only a few crumbs. Cool before slicing.
  • **For 10-inch Skillet Brownies from Homemade Brownie Mix: Spray a 10-inch cast iron skillet with nonstick cooking spray, set aside. Preheat oven to 350 degrees. In a large bowl, whisk the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1/2 cup "mix-in" ingredients, if desired, and stir. Spread into the bottom of prepared pan. Bake in preheated oven for 20-24 minutes, or until a toothpick comes out, 1-inch from edge with only a few crumbs. Cool before slicing.
  • ***For Thin 9 x 13 Brownies from Homemade Brownie Mix: Spray a 9 x 13-inch baking pan with nonstick cooking spray, set aside. Preheat oven to 350 degrees. In a large bowl, whisk the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1 cup "mix-in" ingredients, if desired, and stir. In a large bowl, whisk the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1 cup "mix-in" ingredients, if desired, and stir.
  • ****Thick 9 x 13 Brownies from Homemade Brownie Mix: Spray a 9 x 13-inch pan with nonstick cooking spray, set aside. Preheat oven to 350 degrees. In a large bowl, whisk the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1 cup "mix-in" ingredients, if desired, and stir. Spread in bottom of prepared pan. Bake in preheated oven for 18-22 minutes, or until a toothpick comes out, 1-inch from edge, with only a few crumbs. Cool before slicing.

Notes

  
Options: 
 
*Frost brownies with any flavor frosting desired. (Vanilla, Chocolate, Strawberry, Salted Caramel or Coconut are good options)
 
*Warm thick sauce for 15-20 seconds in microwave and pour over the top of uncooked brownies.  Swirl with a butter knife.  (Peanut Butter, Nutella, Marshmallow Fluff, Caramel, Salted Caramel, Mixture of Peanut Butter and Marshmallow Fluff)
 
*Mix-in suggestions:  Crushed Oreos, nuts, candy, chocolate chips, peanut butter chips, marshmallows.  
 
*Thin 9 x 13 brownies are perfect for ice cream sandwiches!   If you plan to do this I suggest that you line the pan with foil, then spray the foil with nonstick cooking spray for baking.  Slice cooled brownies down the middle.  Spread softened ice cream of your choice over one side of the brownies.  Cover with the other half of brownies.  Cover and freeze until firm.  Remove from freezer and cut into serving size pieces. 
 
 
 

Banana Oat Pecan Waffles

Banana Oat Pecan Waffles

My mother is an amazing lady. All of my life, she has mostly been a very joyful person, loving life and laughter. That does not mean her life has not had its share of heartbreak.

She grew up one of seven children in the household of a poor farmer. She lost two brothers before she graduated high school. She met the love of her life (my dad) and married him at 17 years old. Before she was 24 years old, she carried two babies to almost full-term. When they were born, each of them lived two days.

Her life has been littered with stories like this. She has had more sorrow in her life than I have ever faced. Yet, after the sunset, her choice was always joy.

Mama thinks I have always been a daddy’s girl. In some ways, she is right. Mama is the one I call when I need a shoulder to cry on or a friend to talk to. She is the one I have called for advice. Sure, daddy was my hero, but mama has been my role model and my biggest supporter. She loves me unconditionally and has prayed for me since before I took my first breath. I am thankful beyond words for this God-loving woman that I have been able to love my whole life.

Mother’s Day is the most popular day of the year in the United States to dine out at a restaurant. Aren’t crowds what we avoid these days?  Pamper mom at home with breakfast in bed. These Banana Oat Pecan Waffles are not your everyday wimpy waffles. They are substantial and seriously filling. Pair them with fresh fruit and bacon for a tasty breakfast treat.

Listen up, dads out there; kids love to help in the kitchen! Make this an extra special treat for mom by getting the kiddos involved. She will love it, but please, remember the clean the kitchen!

 

Banana Oat Pecan Waffles
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Banana Oat Pecan Waffles

Makes 8 waffles
Course Breakfast
Servings 4 people
Author Amye Melton

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon optional
  • 2 brown bananas peeled and mashed
  • 2 teaspoon vanilla
  • 1/2 - 3/4 cup buttermilk
  • 1 large egg
  • 1/3 cup chopped pecans

Instructions

  • In a large bowl whisk the flour, oats, baking powder, salt and cinnamon together. Set aside.
  • In another bowl whick together the mashed bananas, vanilla, buttermilk, and egg.
  • Pour the wet ingredients in the dry ingredients and stir to combine, just until combined, but do not overmix.
  • Stir in pecans.
  • Heat the waffle iron according to manufacturers directions. Spray with nonstick cooking spray when the waffle iron is ready. Drop batter onto iron, close lid and cook until waffles are golden brown.
  • Serve warm with butter and maple syrup.

Notes

For an extra-special treat sprinkle top of cooked waffles with powdered sugar and ground cinnamon.  

Brandi’s Mocha Chocolate Chip Banana Muffins

We all have our favorite relaxing pastime. Some enjoy a good book; some go for a walk or workout; others binge-watch their favorite television show. Me, I enjoy baking. I actually miss being in the kitchen if it’s been a while.  

I’m not sure my mother or grandmothers baked to relax or if it was just to feed the family. However, it was watching them in the kitchen that ignited my love for baking.

My favorite recipes are the recipes my family and friends have passed on to me. This fabulous muffin recipe was given to me by my cousin, Nancy. They are moist and full of flavor. Perfect for an on-the-go breakfast. Using the tall Wilton baking cups I get 24 muffins from this recipe.  Plenty to share with a friend or freeze.

Brandi's Mocha Chocolate Chip Banana Muffins

Course Breads
Author Amye Melton

Ingredients

  • 2 cups unsalted butter softened
  • 2 1/2 cups granulated sugar
  • 2 large eggs room temperature
  • 6 very ripe bananas mashed
  • 4 tablespoons instant coffee powder
  • 2 tablespoons hot water
  • 2 teaspoons vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 12 ounces Ghirardelli semi-sweet chocolate chips
  • 2 cups chopped walnuts

Instructions

  • Preheat oven to 350℉. Line a muffin tin with baking cups and spray lightly with nonstick cooking spray, set aside.
  • Dissolve instant coffee in hot water, set aside.
  • In a mixer bowl cream butter and sugar until well blended. Add eggs, bananas, coffee mixture, vanilla, flour, salt, baking soda, and baking powder.
  • Fold in chocolate chips and walnuts, blending well, scraping bottom and sides of the bowl.
  • Scoop batter into baking cups, filling almost full. Bake 25 - 30 minutes or until done.
  • Cool on a wire rack.

Apple Crumb Cake

apple crumb cake

We are on the brink of my favorite time of the year. With a few cooler days, I am already itching for sweater weather! My first pot of chili has already been made. Now I’m all about pumpkins and my favorite fall fruit, apples!

I love a good apple, and cooking with them takes the flavor to a whole nother level! From apple pies and cakes, applesauce and apple butter,  to this wonderful apple crumb cake. They are simply perfect!   

Choosing an apple to cook with can be a bit baffling. There seems to be a new variety every season. Granny Smith, Fuju, Golden Delicious, and Jonathan are always perfect for baking, but I tend to use Honeycrisp if I have made a trip to the apple house for Mutzu.  With over 2500 types available in the US alone, many will work well for cooking and baking.

Apple Crumb Cake

Course Breakfast
Author Amye Melton

Ingredients

  • Streusel:
  • 1 cup light brown sugar packed
  • 1/4 teaspoon salt
  • 5 tablespoons cold unsalted butter cut into small pieces
  • Cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 stick cold unsalted butter cut into small pieces
  • 3/4 cup full fat sour cream
  • 1 large egg beaten
  • 2 cups peeled and diced apple

Instructions

  • Preheat oven to 350℉. Prepare baking pan with nonstick cooking spray or paper liners in muffin tin sprayed with nonstick cooking spray.
  • To make the Streusel: In the bowl of a standing mixer fitted with the paddle, combine the flour with brown sugar and salt. Add the butter pieces and mix at medium-low speed until the mixture resembled coarse meal; continue mixing the streusel until very small clumps form. Transfer the streusel to a large plate and refrigerate until it is well chilled, about 10 minutes.
  • To make the cake: In the mixer bowl, combine the flour with granulated sugar, salt, baking powder, baking soda, and cinnamon. Add the butter pieces and beat at low speed until the mixture resembles coarse meal. Add the sour cream and beaten egg and beat until the batter is smooth. Add the diced apples and beat just until incorporated.
  • Pour into baking pan or scoop in muffin tins. Press the streusel into clumps and sprinkle on top. Bake in pan for about 45 minutes and muffins for about 30 minutes, or until golden and a toothpick comes out clean. Cool slightly before serving.

Grilled Pizza

Grilled Pizzas

Grilled pizza is something we have been making a lot this summer. We first did a trial run before a camping trip. It was so good we had guests over and made it a second night. Since that weekend, we have made it multiple times, at home, and the campground. So today, I want to share with you exactly what works for us so that you may have success with pizza on the grill.

First of all, the flavor is fantastic! You just can’t beat a pizza cooked on the grill. We typically make single-serve sizes of dough. We also like for each person to top their pizza as they wish. That not only gives everyone exactly what they want, but it adds a little fun to the mix.

I like to make my dough a day or so ahead. I now have a plastic container with a few holes punched into the top just for pizza dough. The sauce can be made the same day, but that’s another thing I like to do ahead. I feel the flavors meld well when made a day or two beforehand.

Have a wide array of topping ready and near the grill. After the crust has cooked on one side, you can remove the crust and let each person top their pizza. Or, if the crowd is not too big and you do not have small children, you can have them gather their toppings on a plate and top the pizza while on the grill. Both ways have worked well for us.

Be adventurous and have fun with these recipes! Be sure to send me pictures!!

Pizza Dough for Grilling

Course Main Course
Servings 8 small pizzas
Author Amye Melton

Ingredients

  • 1 2/3 cups warm water (between 110℉ - 115℉)
  • 1 packet active dry yeast
  • 1/4 cup good olive oil
  • 5 cups all-purpose flour
  • 2 teaspoons kosher salt

Instructions

  • Mix the water and yeast together in the bowl of a stand mixer. Let stand about 5 minutes until the yeast is dissolved. Stir in the oil, then add the flour and sat. Mix with a spatula until combined.
  • Using the dough hook attachment, knead the dough on low speed for 5 to 7 minutes, or knead on the counter for 6 to 8 minutes. When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.
  • Use a pastry scraper or knife to cut the dough into 8 lumps. Lightly grease a baking pan with olive oil. Place the dough balls in the pan and turn them over so that they are coated with oil. Cover the pan with a damp kitchen towel.
  • TO MAKE PIZZA THE SAME DAY:
    Let the dough rise at room temperature for 1 to 1 1/2 hours, or until it has doubled in bulk.
    At this point the dough can be used immediately, or refrigerated or frozen for later use. The dough can be refrigerated for up to 3 days. After that it should be cooked or frozen.
  • THE BEST FLAVOR: If you don't need the dough until the next day, place the covered pan immediately in the refrigerator and let it rise slowly overnight or up to 24 hours.
    Before making the pizza, remove the dough from the refrigerator and let it sit at room temperature for at least 1 hour.
    You can also remove just one or two balls of dough and return the remaining dough to the fridge. If removing just part of the dough, prepare a baking sheet or countertop surface by greasing lightly with oil or baking spray. Place the dough balls on top, then cover loosely with plastic wrap or a damp towel while they rise.
  • TO GRILL THE PIZZA:
    Heat the grill quite hot, around 500℉ to 550℉ is usually what we get our grill to. If you have a choice between direct or indirect heat on your gril, set it up so the pizza is over direct heat.
  • Set up a table near the grill for easy access to the sauce and toppings.
  • Have your tools and pans close to hand. Once you start it goes rather quickly. We have a pizza spatula and long tongs for this.
  • Sprinkle parchment paper with cornmeal and stretch or roll your dough to the desired shape and thickness. We find that thin works best.
  • Brush one side of the dough with olive oil and lay it on the grill, olive oil side down. Depending on the grill size you can do several at a time, but if you have a group you will most likely need to work in batches. Work quickly and brush the top side of the dough with olive oil and close the grill.
  • Let the dough cook for 4 to 5 minutes. Use tongs to lift your dough from time to time to prevent sticking.
  • At the point you can either flip the dough over with tongs or a spatula, or remove the dough from the grill.
  • If you choose to leave the dough on the grill top your pizzas quickly. Do not overload the crust because it will not cook well.
  • Close the lid or either return the pizza to the grill. Close the lid and cook for an additional 4 to 5 minutes, checking the bottom occasionally for scorching. If the pizza is scorching before the cheese has melted and finished cooking, move the pizza to a cooler part of the grill.
  • Remove pizza from grill when done. Cool about 3 minutes before cutting.
  • DEVOUR!

Notes

All grills are different, you will have to work with yours to perfect this method of cooking pizzas.  Try it first without guests.  The timing will depend on the thickness of your dough, the temperature of the grill, and other factors.  
Another option for the dough:  Mix good extra-virgin olive oil with fresh minced garlic and brush onto crust.  Top as desired.  

Easy Homemade Pizza Sauce

Course Main Course
Author Amye Melton

Ingredients

  • 1 (28-ounce) can crushed tomatoes
  • 2 (6-ounce) cans tomato paste
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Italian seasoning
  • 1 tablespoon dried oregano
  • 1 teaspoon onion powder
  • 2 cloves garlic grated with micro-grater
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar

Instructions

  • Place all ingredients in a large bowl and whisk together to combine. Store in the refrigerator.
    Can be frozen.