Sweet Treat Double Chocolate Mocha Trifle From Sweet Basil

Here's an easy & delicious recipe, great for summer time parties. Make it gluten free by using a gluten free brownie mix. If you don't have a mix, use a plain chocolate brownie recipe. 

DOUBLE CHOCOLATE MOCHA TRIFLE 









Ingredients

1 package brownie mix

1 3/4 cup cold milk

2 packages instant white chocolate pudding mix

4 tsp instant coffee granules

2 TBL warm water

2 cups whipped topping

3 bars chocolate covered toffee bars Directions Prepare brownies according to package directions. Bake and cool completely

Cut into 1 inch cubes.

In medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissovle coffee granules in water and stir into pudding mix.

Fold in whipped topping

In a trifle bowl, layer 1/3 of brownie cubes, 1/3 of pudding mixture and 1/3 of candy. Repeat layering until all ingredients used. Chill 30 minutes in fridge before serving.

Enjoy! 

We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to big oven.com for the fabulous recipe, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of testing this recipe.

Sweet Treat Peanut Butter Espresso Brownies From Sweet Basil

These sound yummy, and the recipe looks easy! If you have to have homemade, substitute a plain brownie recipe for the boxed mix. Y'all let me know how they are!!!  




PEANUT BUTTER ESPRESSO BROWNIES 










Ingredients

Nonstick vegetable oil spray
1/3 cup vegetable oil
1 large egg
2 tablespoons espresso powder
One 17.6-ounce box brownie mix, such as Duncan Hines
3/4 cup peanut butter chips
1/4 teaspoon coarse flake salt

Directions

Preheat the oven to 350 degrees F.

Spray an 8-by-8-inch baking pan with nonstick spray. In a large bowl, whisk together 1/3 cup water and the oil, egg and espresso powder. Add the brownie mix and stir until well blended. Stir in the peanut butter chips. Transfer the batter to the prepared baking pan. Sprinkle the salt evenly over the top. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, 35 to 40 minutes. Cool completely before cutting into squares. Arrange the brownies on a platter and serve.
Enjoy! 

We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to Giada De Laurentiis for this wonderful recipe, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of testing this recipe. Photo credit: 

Bourbon Chocolate Cake: A Sweet Treat Recipe from Sweet Basil

INGREDIENTS

• 11 oz. semisweet chocolate, chopped
• 6 oz. (12 Tbs.) unsalted butter
• 6 large eggs, separated, at room temperature
• 3/4 cup packed light brown sugar
• 1 oz. (1/4 cup) all-purpose flour
• 1/4 cup bourbon
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 1 cup heavy cream
• 1 to 2 Tbs. granulated sugar
• Confectioners’ sugar for dusting

DIRECTIONS 

Position an oven rack on the middle rung and heat the oven to 350°F.

Butter a 9x3-inch round cake pan. Line the bottom of the pan with a round of parchment and butter the parchment. Set the cake pan in a roasting pan large enough to accommodate it.

Melt the chocolate and butter over a double boiler. Remove from the heat and let cool slightly.

With an electric mixer (a stand mixer with the whip attachment or a hand mixer), beat the egg yolks with the brown sugar on medium speed until very pale, thick, and fluffy, about 3 minutes. Reduce the speed, add the chocolate mixture, and mix just to combine. Add the flour, mixing just to combine and scraping the bowl as needed. Blend in the bourbon and vanilla. Transfer to a large mixing bowl and set aside.

In a clean mixing bowl with clean beaters, beat the egg whites with the salt on high speed until they hold soft peaks, 1 to 2 minutes. With a rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining whites. Scrape the batter into the prepared cake pan.

Set the roasting pan on the oven rack and add enough warm tap water to come halfway up the sides of the cake pan. Bake until the top feels set, 40 to 45 minutes. Remove the cake pan from the water bath and run a paring knife around the inside of the pan (or the inside of the parchment collar) to loosen the cake and then let the cake cool completely in the cake pan on a rack. When the cake is completely cool, loosen the sides once more with a paring knife. Cover the cake with a serving plate and invert the cake onto the plate. The bottom of the cake is now the top. Peel off the parchment. (Don’t worry if the surface looks a little ragged; you’ll be dusting with confectioners’ sugar).

To serve: In a chilled bowl with chilled beaters, beat the cream and sugar to medium-soft peaks. Dust the top of the cake generously with confectioners’ sugar, slice, and serve each slice with the whipped cream.

Enjoy! 

If you enjoyed this recipe, want to know more about this or other related interesting topics, please like and share this recipe. Be sure to like us, so you don’t miss anything, we are Sweet Basil Farm & Gardens, on Facebook and other social media. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, putting great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market.Fresh garden vegetables, fruit nuts, eggs and flowers straight from the garden to you. We pick during the week, YOU pick available on Friday and Saturday. Conveniently located off of Interstate 75 near the Johnstonville Rd. exit, in Lamar County. 

Special thanks to the finecooking.com for a great recipe, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this article. Photo credits to  SCOTT PHILLIPS. 

Our Daily Bread at Sweet Basil Farm Gardens (5.3.15)

Gardening...is the closest one can come to being present at creation.

We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer's market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to Brainy Quotes for the inspirational quote, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this article. Photo credits to fennel and fern.co.uk, photographed Iris garden designed by Jinny Blom.

Sweet Treat Dessert Recipe From Sweet Basil

Berry season is coming soon!

BERRY CHOCOLATE CAKE

INGREDIENTS:

1 (18.25 oz.) box devil's food cake mix
2 large eggs
1 cup sour cream
1/2 cup vegetable oil
1 tsp. vanilla extract
1 tsp. vinegar
1 cup hot water
1-12 oz. bag semi-sweet chocolate chips
1 pint fresh raspberries or strawberries
1/2 cup fresh blueberries

DIRECTIONS:

Preheat oven to 350 degrees.

In a large bowl, blend cake mix, eggs, sour cream, oil, vanilla, vinegar and hot water. Add 1/2 cup chocolate chips and 1 cup raspberries or strawberries, and blueberries into the batter. Mix lightly. Pour into a lightly sprayed, round (8 in.) cake pan.

Bake at 350 degrees for approximately 30 minutes, or until a toothpick inserted in center of cake comes out clean.

Let cake cool. Melt the remaining chocolate chips and pour over cooled cake, top with berries, whipped cream or drizzle with chocolate.

Enjoy!

If you enjoyed this recipe, want to know more about other related interesting topics, please like and share this recipe. Be sure to like us, so you don’t miss anything, we are Sweet Basil Farm & Gardens on Facebook. We breed sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. We are blessed to have an 1840s General Store on our property which serves as our own site farmer’s market. Conveniently located on Johnstonville Rd., in Barnesville, Georgia, right off of I-75.

Special thanks for helpful information, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this recipe.