You don’t need my recipe, just bake a pumpkin pie

If you have a can of pumpkin, you have a pumpkin pie recipe. Every label has one.

So why would I post a recipe for something as easy as pie? Because sometimes we forget how simple and quick it is to bake one of America’s favorite pies. And I like eating creamy pumpkin pie all year long, not just at the Thanksgiving table when I’m stuffed full of turkey and gravy.

I’m posting this recipe mostly for my 10-year-old niece, Katera, who loves pumpkin pie. She reads my blog and bakes on Sundays before the Indianapolis Colts take the field. And for my nephews, the T-boys, who suddenly appeared in my kitchen when they heard “pumpkin pie” at Christmas.

And don’t freak out about making a pie crust because unless you have an extraordinary family recipe, Pillsbury, Hy-Vee, and other brands, sell refrigerated pie dough that is as good as any homemade crust (that I’ve ever made anyway).

Alright kiddo, let’s bake some pie!

Place pie crust dough in pie plate(s). Set aside.

In a large mixing bowl, add the can of pumpkin.

In a small bowl, lightly beat 2 eggs with a small whisk or a fork.

Add the beaten eggs to the pumpkin.

Add 3/4 cup sugar.

Add 1/2 teaspoon salt.

Add 1 teaspoon cinnamon.

Add 1/2 teaspoon ground ginger.

Add 1/4 teaspoon nutmeg.

My secret is that I add a couple of dashes of pumpkin pie spice.

Pour in a 12-ounce can of evaporated milk.

Beat on medium speed until well combined.

Pour into the unbaked pie crust(s).

Baked the pie for 15 minutes at 425°. Reduce the oven temperature to 350° and cover the crust with a pie shield or foil so it doesn’t get too brown. Bake an additional 50-55 minutes.

Remember to do the dishes while you wait for the pie to bake. Your mom will appreciate it. You can probably put everything in the dishwasher.

Pumpkin Pie

This recipe makes two pies. Or, if you have a deep-dish pie baker like the one I have, it will make one pie. It makes two pies if you have two smaller pie plates, like glass or aluminum.

1 box refrigerated, ready-to-bake pie crusts, (two pie crusts)

1 (15-ounce) can pumpkin (NOT pumpkin pie mix)

2 large eggs, lightly beaten

3/4 cup white sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

couple dashes of pumpkin pie spice, optional

1 (12-ounce) can evaporated milk

whipped cream to top the pie when you eat it

1.  Preheat oven to 425°.

2.  Place pie crust dough in pie plate(s). Set aside.

3.  Crack the eggs into a small bowl and gently beat with a small whisk or a fork. In a large mixing bowl, combine the pumpkin, eggs, sugar, salt, cinnamon, ginger, nutmeg, pumpkin pie spice (optional), and evaporated milk. Beat on medium speed until well combined.

4.  Pour the pie mixture into the pie crust(s).

5.  Bake at 425° for 15 minutes. Then pull out of the oven and cover the edge of the crusts with foil or a pie shield like the one I have from Pampered Chef. That way, the edges of the crust won’t burn.

6.  Turn the oven temperature down to 350° and bake an additional 50-55 minutes. The edges will look done and the middle will be just a little bit jiggly. If you stick a knife in the middle of the pie, it should come out clean. Remove from the oven and let cool completely.

7.  You can serve it once it’s cooled, or put it in the refrigerator. Eat it with a generous pile of whipped cream.

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See how easy that was, Katera? When you bake yours, text me a picture. And maybe save me a slice?

Love, Aunt Staci

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{I Was a Better Than Sex Cake Virgin}

Although the names and variations of this caramel cake are as broad as Pink’s hair color, the dessert has been a family tradition for some people for so long they can’t imagine there are people trying it for the first time. For me, it was only a few years ago. My friend, Caitlin O., shared it with us at work and even though I was “cake reluctant,” I slid my fork in it and with one sticky bite I was hoping not everyone in the department knew we had cake = more for me.

The recipe graces pages of community cookbooks, from fundraisers, employee-submitted, family heritage, etc., but to find Better Than Sex Cake in a church ladies cookbook, you’ll find it under a discreet name like Better Than Anything (or Almost Anything) Cake, Better Than Whatever you Wanna Call It Cake, or Heath Cake.

I know, I know – some of you have been reading my blog long enough to know I don’t like cake. Especially the kind you poke holes in and pour in Jell-O or pudding. But this is different. It’s sweetened condensed milk and caramel. You use your favorite caramel ice cream topping. (Like the butterscotch one I drink from a shot glass when I make Chocolate Explosion Cheesecake.) Are you with me?

Better Than Sex Cake

1 box (13 x 9-inch pan size) German chocolate cake mix, and ingredients to bake the cake

1 can (14-ounce) sweetened condensed milk

1 jar (approximately 17 ounces or so) caramel ice cream topping

1 tub (8-ounce) whipped topping, thawed

1 package (8-ounce) chocolate toffee pieces (I use Hershey’s Heath Milk Chocolate Toffee Bits)

Bake the cake according to package directions.

As soon as the cake is done, pull it out of the oven and poke holes in the cake with the handle of a mixing spoon. (I use a long-handled lemonade-stirring spoon.) Immediately pour the sweetened condensed milk evenly over the cake and repeat with the caramel topping.

Let the cake cool in the refrigerator until completely cool. Top with whipped topping and put back in the fridge. Immediately before serving, generously sprinkle the toffee bits on each slice. Store in the refrigerator.

Plan to share this cake because it’s best within 24 hours.

Will this be your first time eating Better Than Sex Cake? Do you have a different name for it?

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{I’ll have my cake but only eat the middle, chocolate peanut butter layer cake}

Having a love affair with baking means trying new recipes. But by no means does it mean you will like everything you bake. Has this ever happened to you?

You find a recipe that has you dashing to the store to pick up items you don’t keep on hand, (for me that’s whole milk and buttermilk), you spend a few hours in the kitchen gingerly assembling what you think will have you and your family fighting over the last slice, only to take the first bite and remember you don’t really like cake anyway. So what made you think THIS one would be so special?

It happens to the best of us. I chalk it up to “practice makes perfection” in the kitchen. My most recent incident happened with chocolate peanut butter layer cake. I don’t really like cake because I think it’s usually too dry, but this recipe had me at nutty peanut butter mousse layer. As it turns out, that was the only part I liked so I ate it out of the middle and tossed the extra calories in the trash.

If you like cake, peanut butter, and chocolate, there’s a good chance you will savor this extra sweet treat. Click here for Paula Deen’s Lipsmackin’ Chocolate Peanut Butter Layer Cake. The recipe was published in Paula Deen Best Desserts 2009.

I really liked the nutty peanut butter mousse (using creamy peanut butter instead of crunchy), so I may use it as a filling for my heavenly chocolate cupcakes with snow frosting.

Since Jason was crunching on celery while I was digging out the middle of the cake, he spread some of the mousse on his celery. That’s what’s so fun about working in the kitchen, you can go from chocolate layer cake to a new version of ants-on-a-log. And it’s ok, and probably healthier, not to like everything we bake.

Nutty Peanut Butter Mousse

1/2 cup peanut butter morsels

1-1/4 cups heavy whipping cream, divided

1/2 cup creamy peanut butter (the recipe calls for crunchy but I like creamy)

1/4 cup confectioner’s sugar

In a small saucepan over low heat, melt peanut butter morsels and 1/4 cup whipping cream. Stir until mixture is melted and smooth. Stir in peanut butter and let cool.

In a small bowl, beat remaining 1 cup of whipping cream at high speed with an electric mixer until soft peaks form. It works best if you use a glass or metal bowl that you’ve chilled in the freezer along with the beaters. Add the confectioner’s sugar 1 tablespoon at a time, beating until stiff peaks form.

Gently fold the whipped cream into the cooled peanut butter mixture. Cover and chill. Use as filling for cupcakes or celery.

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What’s something you couldn’t wait to bake and it turned out you didn’t enjoy it as much as you thought you would?

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{Key Lime Pie for Two Seasons}

Ah, summer time. That’s when you want to make this chilled, no-bake summer pie. The filling is light and fluffy with the perfect sourness of tart lime. When you bite into the pie, the salty crust balances out the sweetness.

The creamy filling uses lime curd, cream cheese, whipping cream, powdered sugar, lime zest, and lime juice. That’s why it’s great for spring and summer. For fall and winter, my favorite Key Lime pie is the kind you bake with sweetened condensed milk and eggs. Problem is, I can’t find the recipe right now.

A few months ago, I was looking for a Key Lime pie recipe that uses lime curd but I couldn’t find one. Last weekend, I was going through piles of recipes and magazines in my office and found this one in a Midwest Living magazine from June 2005. (It’s not Key Lime, but you can use Key Limes if you want. I’ve never been able to tell the difference anyway.) It’s on my blog and Pinterest board now so I’ll know where to find it next time.

Summer Breeze Lime Pie from Midwest Living 

Now, if I can just find my “winter” Key Lime Pie recipe before November…

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{Making Cheesecake a Tradition | Reese’s Salted Cheesecake}

It’s happened twice so I hope it becomes a family tradition.

When my two oldest nephews graduated from high school, I offered to bring cheesecake to their parties. Each time, my offer was accepted. On this year’s menu: Caramel Snickers, Raspberry White Chocolate Truffle, Andes Mint and Reese’s^® Salted cheesecake. This one is Garritt’s favorite.

{Reese’s^® Salted Cheesecake}

3/4 cup finely crushed vanilla wafers

3/4 cup finely crushed pretzels

1/4 cup unsalted butter, melted

5 packages (8-ounces each) cream cheese, softened

3/4 cup white sugar

3/4 cup brown sugar

3/4 cup creamy peanut butter

2 teaspoons vanilla extract

3 eggs, lightly beaten

2 cups chopped Reese’s Peanut Butter Cups

Mini Reese’s Peanut Butter Cups for topping if desired

Heat oven to 350°. Combine crushed pretzels and vanilla wafers with melted butter. Reserve 1/4 cup for topping. Press the remaining crust mixture into a greased 9-inch springform pan or 3 greased mini cheesecake pans. Bake 8 minutes in a 9-inch springform or 4 minutes if using the mini cheesecake pans. Set aside to cool.

In a large mixing bowl, beat cream cheese until smooth. Add white and brown sugars, beating until light and fluffy. Add peanut butter and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Do not over beat. Stir in chopped peanut butter cups.

Pour cheesecake batter into pan. Bake in 9-inch pan for 50-55 minutes. If using mini cheesecake pans, bake 15-18 minutes or until the top starts to turn a light brown and the center still looks a little shiny.

Remove from oven and cool 2 hours. Refrigerate at least 12 hours before serving. Top with reserved crust crumbs and Reese’s Peanut Butter Cups.

Do you have a special recipe that is traditionally served at family graduation parties?

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{…you scream! | Frozen grasshoppers with mint fudge sauce}

Wait! Before you think you don’t have the right pan to make this minty, fudgey, kids-love-it treat, you can make this easy recipe in a traditional 13×9-inch cake pan.

As a matter of fact, I’ve always made my grasshopper ice cream dessert in a cake pan, but I wanted to try it in my mini cheesecake pans. Next time, I’ll go back to my 13×9 pan because the minis melted quicker and were more cumbersome to handle. Besides, my son who claims these are one of his favorite desserts, ate two anyway. 

So here’s how you make it:

{Frozen grasshoppers with mint fudge sauce}

1 box of your favorite brownie mix for 13×9-inch pan – and the ingredients to make them

1/2 gallon of chip and mint ice cream

whipped cream

Andes Creme de Menthe Baking Chips to sprinkle on top

Mint Fudge Sauce* 

1 cup Andes Creme de Menthe Baking Chips

1 cup whipping cream

1 Tablespoon butter

Bake the brownies according to package directions in a 13×9-inch pan. Set aside to cool brownies completely. (If you use mini cheesecake pans, bake the brownies approximately 15-17 minutes and then gently press down with a tart shaper.)

Meanwhile, make the fudge sauce. In a small saucepan over low heat, combine 1 cup of Andes baking chips, whipping cream and butter. Stir together until melted and smooth. Set aside to cool. The sauce will not be thick. Drizzle half of the sauce over the cooled brownies. Store the remaining sauce in the refrigerator to drizzle over the dessert when serving.

Take out the 1/2 gallon of ice cream and let soften in the refrigerator until it’s smooth enough to spread over the brownies. Using all of the ice cream, spread evenly over brownies.

Cover the cake pan and freeze for at least 4 hours. Cut into slices to serve. Top with whipped topping, drizzle with mint sauce, and sprinkle with Andes baking chips.

*Instead of making the mint fudge sauce, you can simply use hot fudge ice cream topping.

You can make this dessert fit your taste. Use a different flavor of ice cream and ice cream topping. Maybe even a simple vanilla bean with caramel topping. What kind will you make?

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{Almost an Empty Nester | Peanut Butter Brownies for Heidi}

Today is a big day — the day the second of three T-boys graduates from high school, which means my sister, Heidi, only has one more graduation before she’s an empty nester. Although my kids are just in middle school, I can only imagine the mixed emotions you feel when your child graduates and goes off to build their own life. The excitement of the day calls for one of Heidi’s favorite sweets. Cut yourself a big square because these brownies combine the flavors of rich chocolate and smooth peanut butter in a cross between cake-like and fudgey bars.

Garritt’s party was last weekend so I baked baby cheesecakes, including his favorite Reese’s^® Peanut Butter. Today, we celebrate with him as he walks the stage and accepts his diploma. And today we celebrate with my sister who is a mom that many of us aspire to be like. (And now that I took the time to write this post this morning, I’ll be late for my lunch with her — good thing these brownies have forgiving powers!)

{Peanut Butter Cream Cheese Brownies}

1 cup (2 sticks) butter

5 (1-ounce squares) unsweetened chocolate

2 1/3 cups white sugar, divided

6 eggs, divided

1 tablespoon vanilla extract

1-3/4 cup flour

1/4 teaspoon salt

1 (8-ounce) package cream cheese, softened

3/4 cup creamy peanut butter

Preheat oven to 350˚. Spray 13×9 pan or line with parchment paper or non-stick foil.

In a small saucepan over low heat, melt butter and chocolate together, stirring until smooth. Set aside.

In a large mixing bowl, combine 2 cups of sugar, 5 eggs, and vanilla. Beat at medium speed until fluffy. Slowly beat in the chocolate mixture until combined.

In a small bowl, combine the flour and salt. Gradually add it to the chocolate mixture, beating until well combined. Spread into the prepared pan and set aside.

In a small mixing bowl, beat the softened cream cheese until smooth. Beat in the peanut butter, 1/3 cup sugar, and 1 egg. Beat on medium speed until creamy. Drop the peanut butter mixture onto the chocolate mixture and spread until smooth or gently marble with a knife.

Bake for 38-40 minutes or until a cake tester comes out with minimal crumbs. Cool completely before serving.

Any of you empty nesters have advice for my Heritage-Softail-riding-hardworking-sports-going sister?

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{Italian Tuxedo Triffle Makes the Cut}

It was an honor to make desserts for the East Central Court Appointed Special Advocates (CASA) Fire & Ice formal fundraising event this year.

It was tough to make a final choice for this year’s dessert. For the 2011 event, I made Raspberry White Chocolate Truffle Baby Cheesecakes and they were a crowd favorite. This year, event organizers, Darilyn and Julie, narrowed it down to Italian Tuxedo Parfaits and Andes Mint Baby Cheesecakes. Since the night’s theme colors were an elegant black and red damask pattern, the parfaits made the cut, and we moved the Andes Mint cheesecake babies to the 2013 short list.

It all starts with good-quality chocolate and my favorite amaretto liqueur, which appears not to have started the day as a full bottle. Sampling my friends, sampling.

Instagram photo from my kitchen

A tower of butter is needed to bake enough brownies for 240 guests.

Instagram photo from my kitchen

We served the light desserts in petite wine glasses.

Instagram photo from the Old Sanctuary kitchen

The recipe in today’s post makes one large triffle bowl full of deliciousness. Of course, it’s always fun to serve them as individual triffles.

(A special thank you to Mike, the Brookings Hy-Vee Produce Manager, who spent part of the morning picking out some of the best strawberries with me! …and for making sure I had enough Ghirardelli white chocolate.)

{Italian Tuxedo Triffle}

For the rich amaretto brownies:

1- 1/2 cups butter, melted

1 cup unsweetened cocoa powder

3 cups sugar

4 large eggs

2 cups all-purpose flour

1/2 teaspoon salt

1 Tablespoon almond extract or bakery emulsion

4 Tablespoons Italian amaretto liqueur (I use Disaronno)

1 cup 60% cacao bittersweet chocolate,  finely chopped

Preheat oven to 350˚. Grease 9×13-inch cake pan or line with parchment paper (This is the first time I used Reynolds Wrap^® Pan Lining Paper and I will definitely use it again.)

In a medium bowl, stir together melted butter and cocoa. Set aside. In a large mixing bowl, beat sugar and eggs on medium speed until fluffy, about five minutes. Slowly beat in the cocoa and butter mixture. Add flour, salt, almond extract and amaretto liqueur; beat just until combined. Spread half of the brownie mixture in the pan. Sprinkle with finely chopped chocolate. Carefully spread the remaining brownie batter over the chocolate all the way to the edges. Bake for 35-37 minutes. Cool completely. Cut into bite-size pieces. 

For the silky white cream:

4 ounces white chocolate

4 Tablespoons milk

2 (8-ounces each) packages cream cheese, softened

1/2 cup powdered sugar

1 teaspoon almond extract or bakery emulsion

2 cups whipped topping, thawed

2 pounds fresh strawberries

In a small saucepan over low heat, melt white chocolate and milk. Stir until melted. Set aside. In a large mixing bowl, beat cream cheese until smooth and creamy. Beat in powdered sugar and almond extract. Slowly stir in melted white chocolate. Gently fold in whipped cream.

Slice most of the strawberries into bite-size pieces. You’ll want to save some whole strawberries for garnish on top. 

In a large triffle bowl, layer brownies, cream and strawberries. Repeat layers until all the ingredients are gone. Refrigerate 3 hours before serving. Can be made one day ahead.

If you make this, snap a photo and share it with me on Twitter or Instagram @RandomSweets. They’ll all look so pretty!

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{If You Can’t Buy ‘em, Make ‘em | Maple Nut Bars}

There’s no reason to get sappy. If you can’t buy the real Pearson’s Maple Bun Bars where you live, make them yourself! Click here for a locator to find where you can purchase the candy bars, because I highly recommend you eat the real Maple Bun Bars when you can, and make this recipe for times when you can’t.

If you aren’t familiar with the Bun Bar, maybe the Salted Nut Roll rings a bell? Or how about those little Mint Patties wrapped in silver and green foil, cleverly placed in a big jar near the cash register at your local café? They are all made at Pearson’s in Minnesota.

I like the story of Pearson’s Candy Company, which three Pearson brothers began in Minneapolis in 1909 as a candy distribution company. They did some candy manufacturing and a few years later two more brothers joined the company. At the end of World War II, they got out of the candy distribution business and focused on candy making.  In 2011, Brynwood Partners VI, L.P. purchased the company. Note to the new owners: you’ve got a good thing going here –  don’t change a thing except for making your candy available in more locations. xoxoxo Staci

Disclaimer: I am not affiliated with Pearson’s Candy Company in any way. Of course we all know this recipe is not really the Maple Nut Bun Bar recipe – it’s my version of the candy bar, just to get me through times I can’t buy them in my area. Unlike my opinion that my homemade Snickers^®are better than the real thing, you just can’t duplicate the distinct maple flavor and the slight snap of the chocolate layer in a real Pearson’s Maple Nut Bun Bar.

Maple Nut Bars

Generously butter a 15 x 10-inch jelly roll pan.

In a large saucepan over low heat, melt together the chocolate and butterscotch chips.

Remove from heat and stir in peanut butter, mixing well until smooth.

Spread a generous half of the mixture in the buttered pan. (As you can see in my first photo, the bottom chocolate layer is actually too thin – the bars are easier to get out of the pan if the bottom layer is a little thicker.) Chill in the refrigerator.

Stir peanuts into the remaining chocolate mixture. Set aside. In a large saucepan over low heat, melt butter.

Slowly add the evaporated milk.

Stir in the pudding mix. Cook, stirring constantly until mixture is slightly thickened. Do not boil. Remove from heat.

Stir in powdered sugar and maple extract. (It’s easier to use a wooden spoon at this point.) Cool slightly.

Carefully spread the maple mixture over the chilled chocolate layer in the pan. Chill in the refrigerator for 30 minutes.

Drop the reserved chocolate and peanut mixture by spoonfuls over the chilled maple layer; spread to cover.

Chill the bars until firm.

Store tightly covered in the refrigerator.

{Maple Nut Bars}

12 oz. package semi-sweet chocolate chips

12 oz. package butterscotch chips (I’m pretty sure real Maple Bun Bars don’t have butterscotch chips in them.)

2 cups creamy peanut butter (And they probably don’t use peanut butter either.)

2 cups dry roasted peanuts

1 cup butter

1/2 cup evaporated milk

1 small package cook and serve vanilla pudding mix (not instant)

2 lbs. powdered sugar (approximately 7-1/2 cups)

2 teaspoons maple extract

Generously butter a 15 x 10-inch jelly roll pan. In a large saucepan over low heat, melt together the chocolate and butterscotch chips. Remove from heat and stir in peanut butter, mixing well until smooth. Spread a generous half of the mixture in the buttered pan. (As you can see in my first photo, the bottom chocolate layer is actually too thin – the bars are easier to get out of the pan if the bottom layer is a little thicker.) Chill in the refrigerator.

Stir peanuts into the remaining chocolate mixture. Set aside.

In a large saucepan over low heat, melt butter. Slowly add the evaporated milk. Stir in the pudding mix. Cook, stirring constantly until mixture is slightly thickened. Do not boil. Remove from heat. Stir in powdered sugar and maple extract. (It’s easier to use a wooden spoon at this point.) Cool slightly. Carefully spread the maple mixture over the chilled chocolate layer in the pan. Chill in the refrigerator for 30 minutes.

Drop the reserved chocolate and peanut mixture by spoonfuls over the chilled maple layer; spread to cover. Chill the bars until firm. Store tightly covered in the refrigerator. Makes approximately 48 bars.

What store-bought candy do you make in your kitchen?

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Love ‘em or hate ‘em raspberry truffle brownies

With just one bite you’ll know why these are ”love ‘em or hate ‘em” brownies. I almost didn’t write this post because I can’t decide if I like these or not. I figured out why – the brownies are unexpectedly rich and I cut them into regular “bar size” treats. Well, as with any truffle, one small bite is heavenly bliss, but more than that and you’ll be racing to drink straight out of the milk jug.

Preheat oven to 350˚. Grease a 9-inch pan. In a small saucepan over low heat, melt the 1-1/4 cups semisweet chips with the butter. Stir until smooth. Set aside to cool slightly. In a large bowl, beat brown sugar and eggs. Stir in the vanilla and chocolate mixture.

Dissolve 1 teaspoon coffee granules into 2 Tablespoons of hot water; add to the chocolate mixture.

In a medium bowl, stir together the flour and baking soda; gradually add to chocolate mixture. Spread evenly in pan and bake at 350˚ for 30-35 minutes. Cool completely.

Truffle frosting: Melt 1 cup semisweet chips and 1 teaspoon instant coffee granules in a small saucepan over low heat, stirring until smooth. Set aside to cool slightly. In a mixing bowl, beat cream cheese until smooth.

Gently beat in the powdered sugar and raspberry jam until well blended. Beat in the melted chocolate. Spread over cooled brownies.

1-1/4 cups semisweet chocolate chips

1/2 cup butter

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

1 teaspoon instant coffee granules (I use one Starbucks Via^® – 1 pack contains the teaspoon for the brownies and the 1/4 tsp for the frosting)

2 Tablespoons water

3/4 cup flour

1/2 teaspoon baking powder

For the truffle frosting:

1 cup (6 ounces) semisweet chocolate chips

1/4 teaspoon instant coffee granules

1 (8 ounce) package cream cheese, softened

1/4 cup powdered sugar

1/3 cup raspberry jam or preserves, I use seedless

Preheat oven to 350˚. Grease a 9-inch pan. In a small saucepan over low heat, melt the 1-1/4 cups semisweet chips with the butter. Stir until smooth. Set aside to cool slightly. In a large bowl, beat brown sugar and eggs. Stir in the vanilla and chocolate mixture.

Dissolve 1 teaspoon coffee granules into 2 Tablespoons of hot water; add to the chocolate mixture. In a medium bowl, stir together the flour and baking soda; gradually add to chocolate mixture. Spread evenly in pan and bake at 350˚ for 30-35 minutes. Cool completely.

Truffle frosting: Melt 1 cup semisweet chips and 1 teaspoon instant coffee granules in a small saucepan over low heat, stirring until smooth. Set aside to cool slightly. In a mixing bowl, beat cream cheese until smooth. Gently beat in the powdered sugar and raspberry jam until well blended. Beat in the melted chocolate. Spread over cooled brownies. Chill for a few hours. Cut into small pieces. The frosting is sticky so if serving to guests, place individual brownies in mini cupcake or truffle papers.

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