Dessert Party 2010

Dessert Party 2010
My dessert party this year was another great success.  I had some delicious desserts and great friends to share them with.  More details on all the recipes will be coming soon, including the results of the voting for the best dessert.

The recipes made were:

S’mores Brownies

a rich chocolate brownie with graham crackers and marshmallows

Orange Tart

a creamy orange-flavored tart


a buttery cookie with dulce de leche filling

Snickerdoodle Cupcakes

cinnamon-flavored cupcakes with a soft frosting

A Hint of Lemon Cupcakes

vanilla cupcakes with a hint of lemon with a buttercream frosting

Vanilla Macarons

french-style macaroons with vanilla buttercream

Graham Crackers

a whole wheat based molasses sweetened cookie


vanilla-flavored marshmallows

Dulce de Leche

a caramel-like sauce

Brownie Recipe or the first recipe I learned to make by myself

This is the brownie recipe that my family made when I was growing up and was the first recipe I attempted on my own. One of my early attempts while my parents were out of the house did not go well because partway through I realized I did not have enough flour to finish the recipe. It was a delicious chocolate/sugar batter, though.

I have no idea where the recipe originally came from but it is similar to many other ones.  This makes a cake-y brownie with a slightly crisp top and edges. I have never even made it with nuts, my sister is allergic to nuts and this recipe would seem wrong if it had nuts in it. The recipe card was recopied many times and the optional nuts were always listed, but never used in my family.


1 1/3 cup flour
1/4 tsp salt
1 tsp baking powder
2/3 cups butter
4 ounces unsweetened chocolate
4 eggs
2 cups sugar
1 tsp vanilla
1 cup nuts (optional)

Mix flour, baking powder and salt, set aside. Melt butter and chocolate over flame in pan, or in the microwave, let cool for a few minutes. Beat eggs, add sugar and vanilla.  Add chocolate / butter mixture to the eggs and sugar. Mix in flour. Add nuts (if desired). Pour into greased 9″ x 13″ pan (or a pan with a greased aluminum foil sling). Bake at 350 degrees for 25 minutes or until toothpick comes out clean.   When cool, cut and dust with powdered sugar.