#Kitchen #Recipe and #HealthyFood

रविवार, 18 अप्रैल 2021

Mississippi Mudslide Bars

Mississippi Mudslide Bars are a chewy brownie base, topped with a fluffy marshmallow layer, and finished off with a rich and silky chocolate frosting. They are so addictive!

Brownies are a decadent dessert that everyone loves! I have tried and true brownies that come in all flavors, like Lemon, Red Velvet, and Cream Cheese Brownies!

The Best Mississippi Mudslide Brownies

These Mississippi Mudslide Bars are absolutely, positively addictive. These are aptly named because they mimic the famous Mississippi Pie. It was named this because it was the same color as the banks of the Mississippi River, deep chocolate brown. However it got its name, these brownies are exquisite. These are super simple and really easy to make and the whole family is going to love the chewy marshmallow top covered in rich frosting. Mississippi Mudslide bars are perfect for picnics, parties, and whenever you need a good chocolate fix.

You can serve these at room temperature but there’s something about that frosting that gets a million times better when it’s chilled. If you’re wondering what exactly these bars are, they are a chewy brownie base, topped with a fluffy marshmallow layer, and finished off with a rich and silky chocolate frosting. Like I said, ADDICTIVE!! Don’t wait another day before making these, you will LOVE them!

Ingredients For Mississippi Bars

Fudgy, gooey, and oh so good, these simple ingredients are destined to make greatness.

Butter: Melt your butter first so it isn’t piping hot.
Sugar: White granulated sugar balances out the cocoa and also adds moisture.
Cocoa Powder: This is unsweetened cocoa, not sweetened.
Eggs: Get your eggs out early and allow them to come to room temperature.
Vanilla: Vanilla helps the chocolate taste like chocolate, it’s true.
Salt: Needed to balance out the sweetness.
Flour: All-purpose flour or unbleached flour.
Miniature Marshmallows: Make sure your marshmallows are soft and fresh, not hard.

Mississippi Mud Frosting Ingredients

Chocolate Chips: Use semi-sweet chocolate chips, they are the perfect flavor.
Heavy Whipping Cream: This creates a creamy consistency that won’t harden when refrigerated.
Butter: Butter should be at room temperature, not cold.
Vanilla: Sweet vanilla helps the chocolate taste divine.

Let’s Make Easy Mud Brownies!

The extra step in making your own frosting is absolutely divine in these brownies. You won’t regret the extra time!

Prep: Preheat oven to 350 degrees and grease a 9×13 inch baking pan.
Mix: In a large bowl combine melted butter, sugar, cocoa powder, eggs and vanilla and mix until smooth.
Add: Stir in flour and salt and mix until incorporated.
Bake: Spread evenly in a prepared pan. Bake for 25-30 minutes until a toothpick in the center comes out clean. a few loose crumbs are okay but no wet batter.
Marshmallows: Spread the marshmallows in an even layer on top of the brownie layer. Return them to the oven and bake for another 3-7 minutes until marshmallows are fluffy and beginning to lightly brown.
Cool: Allow to cool while you prepare the frosting
Frosting: In a microwave-safe glass bowl combine chocolate chips and heavy cream and microwave on half power for 2 minutes at a time, stirring after each until smooth.
Add: Stir in butter and vanilla and mix till smooth.
Cover: Pour mixture over the marshmallows and chill for at least 2-3 hours or until completely cooled before cutting into bars and serving.

Mississippi Mudslide Bars lined up in a row.

Tips and Variations for the Best Mississippi Mud Brownies

These mud brownies are rich and fudgy! You will be tempted to eat them all by yourself. It is ok, I understand.

Eggs: Eggs beat best into recipes when they are at room temperature, so if you have time and remember to remove them from the fridge about 20-30 minutes before using them.
Flour: I like to sift my flour so that it mixes in smoothly and I do not have any lumps.
Cocoa Powder: There are two types of cocoa powder out there, regular and dutch cocoa. Regular cocoa has a lighter color and more intense chocolate flavor. Dutch cocoa has been treated to reduce some of the acidity, it creates a smooth more mellow flavor and darker color. Either one will work in this recipe, but regular will have a more intense chocolate flavor. Use dutch if you want a lighter flavor.
Add: If you like a bit of a crunch, toast chopped pecans and add with the marshmallows. It is so delicious. You could use peanuts too if you wanted.
Double It: If you are having a party and need to feed a crowd, double the recipe and bake in a sheet pan.
Cutting Mudslide Bars: For best results let the bars cool completely. Using a good serrated knife or plastic knife use a sawing motion to cut the brownies.

Storing and Keeping Marshmallow Brownies

This is if you have leftovers of Mississippi Mudslide Bars, you may not, and do not be surprised by that!

Storing: These will keep either in the fridge tightly covered for up to a week. Or you can keep them tightly covered for up to 4 days at room temperature. Either way, they are delicious!
Freezing: You can also keep these in the freezer. Wrap tightly with plastic and then with foil. Keep for up to 3 months.

Mississippi Mudslide Bars

Mississippi Mudslide Bars are a chewy brownie base, topped with a fluffy marshmallow layer, and finished off with a rich and silky chocolate frosting. They are so addictive!

Course Dessert, Snack

Cuisine American

Keyword mississippi bars, mississippi mud brownies, mississippi mudslide bars, mudslide bars

Prep Time 15 minutes

Cook Time 30 minutes

Chill 2 hours

Total Time 2 hours 45 minutes

Servings Bars

Calories 329kcal

Author Alyssa Rivers

Ingredients

Bars:

1 cup butter melted
2 cups sugar
1/3 cup unsweetened cocoa powder
3 large eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 cups flour
4 cups miniature marshmallows

Frosting:

2 cups semisweet chocolate chips
¾ cup heavy whipping cream
2 tablespoons butter
1/4 teaspoon vanilla

Instructions

Preheat oven to 350 degrees and grease a 9×13 inch baking pan.
In a large bowl combine melted butter, sugar, cocoa powder, eggs, and vanilla and mix until smooth. Add flour and salt and mix until incorporated. Spread batter evenly in prepared pan. Bake for 25-30 minutes until an inserted toothpick in the center comes out clean (a few loose crumbs are okay but no wet batter).
Spread marshmallows in an even layer on top of the brownie layer. Return to oven and bake another 5-7 minutes until marshmallows are fluffy and beginning to lightly brown. Allow to cool while you prepare the frosting.
In a microwave-safe glass bowl combine chocolate chips and heavy cream and microwave on half power for 2 minutes at a time, stirring after each, until smooth. Stir in butter and vanilla til smooth. Pour mixture over marshmallows. Chill at least 2-3 hours or until completely cooled before cutting into bars and serving.

Notes

Updated on April 18, 2021

Originally Posted on April 29, 2016

Nutrition

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शनिवार, 17 अप्रैल 2021

Challah Bread

Challah Bread is a rich and fluffy loaf full of flavor. A Jewish traditional loaf, this incredible bread is going to be a favorite in your family baking!

Bread is a staple in our household, and homemade is always the best. Whether it is Easy Cheesy Garlic Bread, Grandma’s Perfect Homemade Bread or this decorative Star Bread they get devoured!

Challah Bread

Challah bread is a traditional bread that originates in the Jewish religion. This sweet enriched dough is often served on the Shabbat table and for major Jewish Holidays such as Rosh Hashanah. Although it is not served during the Passover when leavened bread is not served. But you do not have to be of the Jewish religion to enjoy this incredibly moist tender bread. Once you try this delicate bread, you will find it belongs on every table.

Part of the enchantment of the Challah bread (pronounced “haa·luh”) is the spectacular shiny loaf in it’s braided form. Do not worry, it is easier than it looks. The braids have significant meanings in Jewish religion and are a significant part of making Challah. You have to give the braiding a try when you make this bread. Alone the loaf is perfectly rich, tender and exquisite, but with the braiding it’s divine. You place a challah loaf in all it’s glory on the table and there will be ooh’s and aahh’s at the table for sure. I love the symbolism behind the Challah bread and importance it brings to Jewish ceremonies. When you make this bread, whether you understand it all or not, you will know you are making something special.

Ingredients For Challah

Have your eggs at room temperature for best mixing results. All of these ingredients are easy to find at your local store, or possibly in your pantry already to go!

All purpose flour: Unbleached or bread flour will also work perfectly here, giving your challah a good structure.
Brown sugar: This gives the bread it’s sweetness and helps the bread retain moisture.
Salt: For bread to taste amazing, it needs salt, otherwise it will be bland and lifeless.
Dry active yeast: Instant yeast will also work with success here. I will explain the difference below.
Eggs: This creates the enriched dough along with the oil. It give the dough more depth than regular dough.
Warm water: Watch the temperature of your water, you do not want it too hot or it will kill the yeast.
Vegetable oil: This is another ingredient that creates that rich flavor and moist tender bread.
Egg yolk, for egg wash: Thin with a bit of water if needed. It will create a great shiny crust for your challah.
Poppy Seeds or Sesame Seeds (optional): This is to sprinkle on the loaves after you have put the egg wash on. They are decorative and optional.

Making the Perfect Challah

Challah bread is meant to be made taking great care and effort with the dough. In some traditions if made rushed and while in a bad mood, your challah will fall flat and not turn out. So put some love into your challah and enjoy the process and the incredible aroma that will fill your kitchen.

Dry Ingredients: Mix 4 cups of flour with the other dry ingredients together in bowl of stand mixer.
Wet: Add the wet ingredients (make sure the water is just barely warm—don’t kill the yeast!) and mix at medium low speed with dough hook until combined. If the dough is still sticky, add the additional ¼ cup of flour. Scrape the bowl to make sure all the flour is incorporated.
Kneading: Mix at low speed for 5 minutes or until smooth
1st Rise: Once smooth, dump dough on a lightly floured counter and form into a ball. Place dough into an oiled bowl, metal or glass, cover with a towel or plastic wrap and set in a warm place to rise. Let rise for 1 hour or until doubled in size.
Oven: Preheat the oven to 350.
Remove: Once the dough has doubled in size, remove from the bowl onto a lightly floured surface.
Preparing the dough for braiding: Cut the dough into two equal sections and using your hands, roll into a large log about 12 inches long. From here you can cut each log into either 6 strands or 3, depending on your preference, but keep them attached at one end.
Braid: Braid strands together in a traditional 3 strand braid or a 6 strand braid [insert photos showing how to do a 6 strand braid]. Once the strands are too short to continue braiding, tuck under to form the end of the loaf.
Rest: Place the loaf on a greased baking sheet and let it rise for 30 minutes.
Egg Wash: Mix a little water with the egg yolk and use a pastry brush to coat the dough evenly. Sprinkle on optional sesame seeds or poppy seeds.
Bake: Bake at 350 for 30-40 minutes.
Cool: Allow to cool completely before cutting.

How To Braid A Three Strand Challah

If you can braid your daughter, sister, aunt or uncle’s hair you can braid a three strand loaf of challah bread. If you are new to braiding three strand is great place to start. Take care to keep the dough taunt but not tight. Otherwise it will form large gaps.

Three Strand: Starting on the right side, cross the right strand over the middle strand so it now sits in the middle. Then take the left strand and cross it over the middle strand, to now become the middle strand. Repeat alternating right, then left till you reach the end of the dough. Pinch the ends together and fold them under and tuck under the loaf. Gently place on prepared baking sheet.

Tips For Soft Tender Challah Bread

Bread is a work of art, and in many ways like art, bread can be very forgiving. But there are few things you want to make sure you do so that you at least end up with a tasty loaf, no matter what it looks like.

Yeast: For this recipe I used dry active yeast, which means you need to activate it. Which means you will definitely want to mix it with the warm water first to feed it and to get it going. Instant yeast will also work with this recipe and you do not have to activate with warm water before mixing it into your bread dough.
Warm Water: Make sure your water is below 110 degrees F before you add the yeast or you’ll kill it. But also make sure it’s above 80 degrees F or it won’t activate it, it’ll be too cool. If you have a thermometer use it for best results.
Oil: Unlike a Brioche bread which calls for butter, a Challah uses oil to create moisture and richness.
Kneading: Be sure to knead the bread for a good 5 minutes with the mixer or 10 minutes by hand. It’s a good arm work out by the way. This develops the gluten which is essential for a good bread.
Egg Wash: Brush with egg wash before the second rise, it will add moisture to the bread and give it a nice glossy shine when baked. You can re-apply the egg wash if you desire right before baking.
How to Know Your Bread Is Done: Insert an instant read thermometer into the center of your bread in the middle of the loaf. The internal temperature of a properly cooked loaf will be between 190 and 210 degrees. This will ensure your dough is not raw when you cut into it.

Variations For Your Challah Bread

When it comes to baking Challah bread the tradition keeps it pretty basic but also pretty delicious.

Add ins: During Rosh Hashanah the dough will be filled with raisins golden or regular and rolled into a crown. This is a great sweet addition. You can also mix in mini chocolate chips into your loaf.
Toppings: After you use the egg wash sprinkle on sesame seeds, poppy seeds or even pumpkin seeds for bit of crunch to the crumb. Cinnamon and sugar also make a great sweet topping.
Richer: If you want an even richer loaf, add another egg to the dough.
Sweet: Use ⅓ cup of honey instead of brown sugar as your sweetener.

How To Braid A Six Strand Challah Bread

This isn’t as scary as it sounds or looks, and the result is absolutely beautiful. Don’t stress it too much and have fun with it. Your Challah bread will taste amazing however it looks.

Six Strand Braid: For starters it is important to remember that you always start with the strand that is furthest to the right. Now memorize this saying to repeat as you briad, “over 2, under 1, over 2” Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over 2 strands, under 1 strand, over 2 strands.Take the strand furthest to the right and repeat the weaving pattern again: over 2 strands, under 1 strand, over 2 strands. Repeat this pattern, always starting with the strand furthest to the right, until the whole loaf is braided. Tuck the ends under the loaf and place on prepared baking sheet.

Storing Leftover Challah Bread

We all know that leftover Challah bread makes the best french toast, or stuffed french toast, so it is totally ok to save a loaf for later.

Store: Keep Challah bread tightly wrapped at room temperature for 4 days. Use for french toast, and sandwiches.
Freeze: Tightly wrap the loaf in plastic wrap and then place in a freezer safe bag for up to 3 months. Thaw on the counter before using.

Baked six and three strand braided challah.

Bread Recipes to Try

Making bread is almost as therapeutic as eating it can be. There is something about the kneading and mixing that just helps melt the world away. And then that smell! The rich aroma of fresh baked bread that fills the house is pure heaven. It is almost torture to have to wait for it to cool so you can slice it up and slather it with whatever tempts you. Whether you are beginner or pro, I have a tried and true recipe for you to try.

Challah Bread

Challah Bread is a rich and fluffy loaf full of flavor. A Jewish traditional loaf, this incredible bread is going to be a favorite in your family baking!

Course Bread

Keyword challah bread

Prep Time 2 hours

Cook Time 30 minutes

Total Time 2 hours 30 minutes

Servings slices

Calories 214kcal

Author Alyssa Rivers