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Rich Mocha Brownies
We’ve taken the classic brownie and made it even better with a rich mocha flavor. Strong-brewed Compadres coffee and chocolate chips make an unbeatable mocha flavor. The topping adds an extra layer of flavor, with a mousse-like frosting. Prairie Wolf Dark Coffee Liqueur gives it a sophisticated taste.
- 2/3 cup semisweet chocolate chips
- 1 stick Braum’s Unsalted Butter
- 2 Hansen’s Eggs
- 1 cup plus 2 tablespoons sugar
- 1/3 cup strong-brewed Compadres coffee
- 1/2 cup Shawnee Mills All-Purpose Flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- Mocha Frosting:
- 1 stick Braum’s Unsalted Butter, room temperature
- 8 ounces cream cheese, softened
- 3 to 3 ½ cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon Griffin’s Vanilla
- 2 tablespoons Prairie Wolf Dark Coffee Liqueur
- Melt chocolate chips and butter in the microwave or over a low flame on the stove. Stir until smooth. Cool slightly.
- Beat eggs and sugar.
- Add coffee to melted chocolate. Combine flour, cocoa powder and baking powder, then gradually add to chocolate mixture.
- Spread into a 9- by 13-inch baking dish. Bake for 15-20 minutes at 350 degrees. Do not overbake.
- To make frosting, beat butter and cream cheese together until well-combined, about 3-4 minutes on medium speed. Scrape down the bowl. Add 3 cups powdered sugar, cocoa powder and vanilla. Mix on low until powdered sugar and cocoa powder are incorporated. Add coffee liqueur, blending until combined. Add more powdered sugar to thicken, if needed. Spread over cooled brownies.
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Southern Roots Sisters Cast Iron Cookie Cake
This cookie cake is simple and delicious. You can use any of the Southern Roots Sisters cookie mixes to make this easy and delicious cake. A 10-inch cast iron skillet works great for this cake, but you could use a 9- to 11-inch cast iron as long as you adjust cooking time by a minute or two as needed. The only thing that makes this cake any better is a scoop of Braum’s Ice Cream served on top of a warm slice.
- Southern Roots Sisters Chocolate Chip Cookie Mix
- 1 Hansen’s Egg
- 1 teaspoon Griffin’s Vanilla
- Buttercream Icing:
- 4 tablespoons Braum’s Unsalted Butter, room temperature
- 1 cup powdered sugar
- 1/2 teaspoon Griffin’s Vanilla
- Pinch of salt
- 1-3 teaspoons Braum’s Milk, as needed
- Food coloring, optional
- To make cookie cake: Preheat the oven to 350 degrees. Follow instructions on Southern Roots Sisters Cookie Mix to prepare cookie dough.
- Pat dough into cast iron skillet, pressing down evenly with your fingers or rubber spatula until smoothed evenly all over.
- Bake 20 minutes or until the top is just slightly golden brown. Do not over bake – it will still be very soft when you pull it out but will harden as it cools. Allow to cool for 30 minutes before icing.
- To make icing: Using a hand mixer, mix together softened butter, powdered sugar, salt, vanilla, and 1 teaspoon at a time of milk. Blend until smooth, adding milk as needed until desired consistency. Add food coloring if desired, and use piping bag to apply.
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Southern Roots Sisters Strawberry Lemonade Poke Cake
This cake is so easy and delicious. It’s light, fluffy and super easy to throw together. You can change up the Southern Roots Sisters jam flavor or even the cake flavor, using yellow cake, white cake, strawberry cake or even angel food.
- 1 box lemon cake mix
- 3 Hansen’s Eggs
- 1/2 cup vegetable oil
- 1 cup Braum’s Milk
- 1 jar Southern Roots Sisters Strawberry Lemonade Jam
- 1/2 cup chopped strawberries
- 1 container Cool Whip whipped topping
- Preheat oven to 350 degrees. Mix lemon cake mix, eggs, vegetable oil and milk in mixer on medium speed for 3 minutes. Pour ingredients into 9-by-13-inch pan sprayed with nonstick cooking. Sprinkle strawberries all over the top of the cake. They will sink down into the cake as it cooks. Bake 35 minutes or until toothpick inserted into center comes out clean.
- While cake is still warm out of the oven, take the back of a wooden spoon and poke holes all over the cake, about 2 inches apart.
- To make filling, pour 3/4 of the Strawberry Lemonade Jam jar into a bowl. Add 3 tablespoons of hot water to jam, stirring vigorously until combined. Pour over the top of the cake so that the liquid seeps into the holes. Allow to cool for 1 hour.
- To make icing, spread container of whipped topping all over cake. Dollop the remaining Strawberry Lemonade Jam on the whipped topping, and swirl with a knife. If you prefer, you can mix the whipped topping and jam in a bowl together, then ice the cake. Garnish with strawberries if desired.
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Berry Jam Swiss Roll
This jelly roll cake is light, springy and sweet. The airy cake pairs perfectly with the filling of whipped cream sweetened with powdered sugar and a layer of Southern Roots Sisters Triple Berry Jam. This pretty cake looks almost too good to eat when sliced into rounds. It’s the type of cake you’ll want to serve with tea, at brunch or for a celebration. Made in Oklahoma eggs, vanilla, whipping cream and jam are the stars of this recipe.
- 5 large Hansen’s Eggs, room temperature
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup sugar, divided
- 1 teaspoon Griffin’s Vanilla
- ½ cup sifted cake flour
- Filling:
- ½ cup Braum’s Heavy Whipping Cream
- 1 tablespoon powdered sugar
- ¾ cup Southern Roots Sisters Triple Berry Jam
- Confectioners’ sugar, for dusting
- Arrange the rack in the middle of the oven, and preheat to 400 degrees. Line a 15-by-10-inch jelly roll pan with parchment or Silpat.
- Separate eggs into two large bowls. Beat the egg whites in a stand mixer on high speed with the cream of tartar and salt until soft peaks form. Add ¼ cup sugar, a spoonful at a time, and continue beating until stiff peaks form. In a second bowl, beat the egg yolks, vanilla and remaining ¼ cup sugar until thick and ribbonlike, about 5 minutes. Fold in the flour just until blended. Gently fold the yolk
mixture into the beaten whites.
- Spread batter into baking pan. Bake 8 to 10 minutes, until the cake top springs back at the touch. Cool 5 minutes.
- Make whipped cream while the cake is cooling. In a chilled bowl, beat the cream until lights peaks form. Add sugar, a little at a time, until well mixed and the cream holds its shape.
- Sift confectioners’ sugar onto a clean kitchen towel, then flip the warm cake onto the towel. Peel off the Silpat or paper. Starting from the long side, roll the cake and towel up together and cool completely on the rack.
- Unroll the cake. Spread jam on cake. Gently spread whipped cream on top of jam. Roll up again from the long side, without the towel, and transfer to a serving plate. Dust with confectioners’ sugar.
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Brownie Bottom Chocolate Cheesecake
Chocolate upon chocolate is a dream come true for chocolate lovers in this to die for cheesecake. Everything from the brownie bottom to the cheesecake to the whipped cream to the finishing sauce is chocolate flavored. Oklahoma-made Bedre Chocolate makes this dessert one of a kind.
- FOR THE BROWNIE LAYER:
- 1 Shawnee Mills Fudge Brownie Mix
- 3 tablespoons vegetable oil
- 1 Hansen’s Egg
- 1 tablespoon water
- For the Chocolate Cheesecake Layer:
- 3 packages (8 ounces each) Braum’s Cream Cheese, softened
- 3/4 cup sugar
- 1 teaspoon Griffin’s Vanilla
- 8 ounces Bedre Milk Chocolate Wafers, melted and cooled slightly
- 3 Hansen’s Eggs
- For the Whipped Cream Layer:
- 1/2 teaspoon Griffin’s Vanilla
- 4 tablespoons powdered sugar
- 2 tablespoons cocoa powder
- 1 cup Braum’s Heavy Whipping Cream
- FOR THE TOPPING:
- ¼ cup Bedre Chocolate Sauce
- Preheat oven to 325 degrees. Butter and flour (or spray with nonstick spray) a 9-inch springform pan. Set aside.
- Make brownie layer by following package directions, mixing brownie mix with vegetable oil, egg and water. Spread batter into pan. Bake 18-20 minutes or until set in the middle. Remove from oven, and let cool completely before topping with cheesecake mixture.
- While the brownie layer is baking, prepare the chocolate cheesecake layer. In a large mixing bowl, beat cream cheese, sugar and vanilla with an electric mixer until well blended. Add the melted chocolate, and mix well. Scrape down the sides of the bowl to incorporate into the batter. Add the eggs, one at a time, on low speed just until blended.
- Carefully place cheesecake in oven, baking 55 to 60 minutes or until the center is almost set. Remove from the oven and carefully run a knife around the edge to loosen it from the pan. Allow cheesecake to cool before removing the rim from the pan.
- Refrigerate 4 hours or overnight.
- To make the whipped cream layer, combine all ingredients in an electric mixer on high speed, beating until stiff peaks form. Once the cheesecake is cooled, top with whipped cream. Drizzle with Bedre Chocolate Sauce.
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Southern Roots Sisters Chocolate Chip Cookies
Start with a Southern Roots Sisters mix for these perfect chocolate chip cookies. The mix plus three ingredients is all you need to make the very best cookies.
- 1 package Southern Roots Sisters Chocolate Chip Cookie Mix
- 1 stick Braum’s Butter
- 1 teaspoon Griffin’s Vanilla
- 1 Hansen’s Egg, beaten well
- Preheat the oven to 350 degrees. Beat softened butter with Southern Roots’ bag number one for 3 minutes with an electric mixer. Add egg and vanilla, and beat. Gradually add bag number two, and beat until soft dough forms.
- Using a medium cookie scoop, drop dough onto an ungreased cookie sheet 2 inches apart. Bake for 8-9 minutes. Allow to cool 1 minute before removing from the cookie sheet. Cool completely, and store in an airtight container.
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Eggnog Snowball Cookies
These sweet little cookies look like a winter wonderland and taste like Christmas. The cinnamon-nutmeg flavor of eggnog comes from spices plus rich Braum’s Eggnog. Serve the cookies alongside cups of eggnog for a real treat.
- 1 cup Miller Pecans
- 3/4 cup Braum’s Unsalted Butter, room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup powdered sugar
- 1/4 cup Braum’s Eggnog
- 1 teaspoon Griffin’s Vanilla
- 1 3/4 cups Shawnee Mills All-Purpose Flour
- Additional powdered sugar for dusting
- Toast pecans by placing in a single layer on a cookie sheet and baking in a 300-degree oven for 15 minutes. Watch closely to make sure they don’t burn. Set aside, and allow to cool. Chop pecans into pieces.
- Preheat the oven to 325 degrees.
- Cream the butter, salt, cinnamon, nutmeg and sugar with a mixer for 2 minutes, until creamy. Add the eggnog, and blend for 1 minute. Blend in vanilla. Add the flour ½ cup at a time and mix until the dough starts to come together, about 3-4 minutes. Fold in the pecans.
- The dough will be firm. Form 1-inch balls with a dough scoop or with your hands. Place on a parchment-lined baking sheet. Bake 12-15 minutes or until done. Check for a light brown bottom on the cookie.
- Allow cookies to cool, then roll in powdered sugar.
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Red Velvet Cinnamon Rolls
These pretty red rolls will add a pop of color and delicious flavor to a holiday breakfast. Starting with a cake mix makes the recipe even easier. These can be made the day before. Prepare and bake ahead of time, and then frost before serving.
- 1 box red velvet cake mix
- 2 1/2 cups Shawnee Mills All-Purpose Flour
- 1 (1/4-ounce) package active dry yeast
- 1 1/4 cups warm water (120 to 130 degrees)
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup Hiland Unsalted Butter, melted
- Cream Cheese Frosting:
- 1 stick Hiland Unsalted Butter, softened
- 8 ounces cream cheese
- 4 cups powdered sugar
- 2 teaspoons Griffin’s Vanilla
- In a large bowl, mix together cake mix, 1 cup of the flour and yeast. Add water, then blend with a
mixer on medium speed for 2 minutes until thoroughly combined. Stir in remaining flour to form a soft
dough. The dough will be sticky as you turn it out onto a floured board. Knead gently several times.
Place in a buttered bowl. Place in a warm area, cover bowl and let rise until doubled in size, about 2
hours.
- In a small bowl, combine brown sugar and cinnamon.
- Punch down dough, then turn out onto floured board. Roll into an 18-by-10inch rectangle. Brush with
melted butter, leaving sides bare. Sprinkle dough with brown sugar mixture. Roll dough, starting with
long side. Cut into 12 slices. Place rolls in a buttered 9-by-13-inch baking pan. Cover with a kitchen
towel, then let rise in a warm area until nearly doubled, about 1 hour.
- Preheat the oven to 350 degrees. Bake until light brown, about 15 to 20 minutes. Cool before frosting.
- Beat butter and cream cheese until smooth. Add powdered sugar, 1 cup at a time until combined. Add
vanilla, blending well. Drizzle or spread frosting over rolls.
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Peanut Butter and Pretzel Chocolate Fudge
Chocolate fudge studded with pretzels and peanuts is a recipe that’s as fun to make as it is to eat. This is a great one for family trick or treaters or Halloween parties. Trucker Treats Pretzels are the star ingredient, giving this fudge its addictive salty-sweet flavor. Trucker Treats has many savory flavors, but the cinnamon toast flavored pretzels are perfect for this fudge.
MIO Products in Peanut Butter and Pretzel Chocolate Fudge
Trucker Treats Cinnamon Toast Pretzels –
Trucker Treats is Oklahoma’s best gourmet pretzel company, creating delicious snacks – savory and sweet. Located in Moore, OK this family business provides delightful flavors from Pumpkin Spice Pretzels to Dill Pickle. The cinnamon toast pretzels are the perfect flavor and crunch for the Peanut Butter and Pretzel Chocolate Fudge.
- 2 cups semisweet or bittersweet good-quality chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup creamy peanut butter
- 1/4 cup plus 1 tablespoon (reserved) chopped Trucker Treats Cinnamon Toast Pretzels
- 1/4 cup plus 1 tablespoon (reserved) chopped salted peanuts
- Line an 8-by-8-inch pan with parchment paper.
- In a medium-size heavy saucepan, melt chocolate chips with condensed milk and peanut butter. Melt over low heat, stirring until melted and smooth. Remove from heat.
- Add pretzels and peanuts, folding to combine.
- Spread fudge mixture into prepared pan. Top with reserved 1 tablespoon each of chopped pretzels and peanuts.
- Refrigerate until set, about 2 hours. Pull out and cut into squares. Store leftovers in the refrigerator.
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Sour Cream Softies
These delicate cookies have a wonderful flavor from the Hiland Sour Cream and Griffin’s Vanilla. They are perfect for any holiday with frosting and any decorations you like. The dough is soft and easy to work with, making it a good one for beginner cooks.
- 1 1/2 cup granulated sugar
- 1 cup Hiland Butter
- 1 teaspoon Griffins Vanilla
- 2 Hansens Eggs
- 1 cup Hiland Sour Cream
- 5 cups Shawnee Mills All-Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Frosting:
- 8 ounce cream cheese
- 2 tablespoons evaporated milk
- 1 teaspoon Griffins Vanilla
- 1/8 teaspoon salt
- 4 cups confectioners sugar
- Cream together granulated sugar, butter, vanilla and eggs. Add sour cream.
- Mix together flour, salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
- Cover and chill dough for 1 hour.
- Preheat the oven to 375 degrees. Roll out on a lightly floured surface to 1/4-inch thick. Cut out cookies. Bake on a lightly greased cookie sheet for 10 – 12 minutes.
- To make frosting: In a small bowl, with a mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add vanilla, salt and confectioners sugar. Beat until well blended. Color as desired and frost cooled cookies.
