When I first starting drinking wine, my husband and I had some sangria and cheese; you know the typical “wine and cheese” dinner. Once we did that, I was hooked; I was in love with wine.

Then I started with the Michigan wines and never turned back. I became the quintessential “snob” of only drinking Michigan wine.

Have you ever thought about what brownies and no bake cookies would taste like if they were combined/had a baby? WELLLLL….. This is the recipe to try. I wouldn’t recommend sharing these beauties with children as the frosting has wine it is as well, and the frosting is not cooked…. so….. yeah…

This is the perfect recipe to have when you want to have something that is chocolatey and fudgey to go with wine for your girls night.

Michigan Ingredient:  Sugar and Wine

I think I prefer baking with wine because it is  a no brainer and you can believe that the “alcohol” bakes/cooks out of the baked good. I believe that I read somewhere that that is not completely true; now I must research and include said research in the next recipe involving wine (because I mean come on, cooking with wine is great and classy).

Combine 2 cups of old fashioned oats, 1 1/2 cups of flour, 1 teaspoon of baking soda and 1 teaspoon of baking powder.  Stir to combine and set aside.

Combine 2 cups of sugar, 1 stick of butter, 1/2 cup of wine, 1/4 cup of cocoa, and 2 tablespoons of milk. Bring to a rapid boil (just like you would for No Bakes). Boil for a minute and remove from the heat.  Pour over your dry ingredients and stir.

This is when you realize that you probably should use a spoon because the whisk is just not cutting it.  But please make sure you use a heavy duty plastic or metal spoon because……

I broke my favorite wooden spoon. Granted I have had it for years and it was probably considered “brittle,” but seriously…. my favorite wooden spoon to use for baking is now gone.

Add your 2 cups of chocolate chips and 1/2 cup of milk. This is really thick, but trust me, it will not set up as no bakes and will not bake as cookies (believe me, I tried lol).

If you want to give a taste, by all means, please do. There is no egg, so you do not have to worry about getting “worms.”

Pour the batter into an 8×8 or 9×9 greased pan.  Bake at 350 for 32-40 minutes or until it passes the toothpick test.  After your have pulled the brownies out, patiently wait for them to cool. It took a bit for mine to cool, and I was chasing light, so please don’t mind the pictures.

Once your brownies have cooled, place your powdered sugar, cocoa, softened butter, wine, and milk in a bowl. Use your hand mixer because this is not a lot of frosting and beat until well combined. If you want to add more wine or milk because you want it to be thinner, OR if you want to add more powdered sugar to make it thicker,  by all means do so. It’s like a combination of a frosting and glaze.

Spread/pour over your brownies and spread evenly. Place the brownies in the fridge for at least 30 minutes for the frosting to “crisp” up.

Now I know that it seems like this takes for.ever. But when you make brownies (from scratch) there are these same type of steps (bringing a chocolate, butter, sugar mixture to a boil, etc.)… and the waiting for the cooling is what makes it seem like it takes forever. But you do not want to put frosting on any baked good that is warm. It’s almost like part of the commandments of baking.

Enjoy these bad boys with a nice glass of Cherry Riesling wine that has been chilled (or in my case, use Michigan shaped ice cubes… I know…) with your girlfriends or alone while watching your favorite guilty pleasure show after the kids have gone to bed.

Wine Brownies

 

Author:

Michigan from Scratch

Recipe type: Dessert

Serves: 9

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

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Enjoy these bad boys with a nice glass of Cherry Riesling wine that has been chilled (or in my case, use Michigan shaped ice cubes... I know...) with your girlfriends or alone while watching your favorite guilty pleasure show after the kids have gone to bed.

Ingredients

Brownies

• 2 cups of Sugar
• 1 Stick of Unsalted Butter
• ½ cup of Wine
• ¼ cup of Cocoa
• 2 tablespoons of Milk
• 2 cups of Old Fashioned Oats
• 1½ cups of Flour
• 1 teaspoon of Baking Soda
• 1 teaspoon of Baking Powder
• ½ cup of Milk
• 2 cups of Chocolate Chips

Frosting

• 1½ Powder Sugar
• 3 tablespoons of Cocoa
• 2 tablespoons of Wine
• 2 tablespoons of Milk
• 4 tablespoons of Unsalted Butter (softened)

Instructions

1. Combine 2 cups of old fashioned oats, 1½ cups of flour, 1 teaspoon of baking soda and 1 teaspoon of baking powder. Stir to combine and set aside.
2. Combine 2 cups of sugar, 1 stick of butter, ½ cup of wine, ¼ cup of cocoa, and 2 tablespoons of milk. Bring to a rapid boil (just like you would for No Bakes). Boil for a minute and remove from the heat. Pour over your dry ingredients and stir (use a strong spoon).
3. Add your 2 cups of chocolate chips and ¼ cup of milk. Mixture will be thick.
4. Pour the batter into an 8x8 or 9x9 greased pan. Bake at 350 for 32-40 minutes or until it passes the toothpick test.
5. Patiently wait for the brownies to cool.

Frosting

1. Place your powdered sugar, cocoa, softened butter, wine, and milk in a bowl. Use your hand mixer because this is not a lot of frosting and beat until well combined.
2. Spread/pour over your cooled brownies and spread evenly.
3. Place the brownies in the fridge for at least thirty minutes for the frosting to "crisp" up. Cut into the desired size you would like and enjoy with more wine.

Notes

If you want to add more wine or milk because you want the frosting to be thinner, OR if you want to add more powdered sugar to make it thicker, by all means do so.

AND please note that the prep time does not include cooling time.

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Now that’s it’s starting to get hot out and you still want to indulge in something sweet and handheld, by all means make No Bakes! This is a cookie that people typically make during the holidays; but in my family, we make it all year round.  One mega bonus is that it doesn’t heat up the kitchen to a blazing million degrees. During the summer months, if we want chocolate chip cookies or any cookies that you have to use the oven, we usually either make them in the evening or early morning hours.

This recipe comes from my husband’s grandmother. The one thing that I modified with this recipe is changing the quick cooking oats to old fashion as using old fashion oats tends to have the cookie set better. I know that every other recipe I had used would not set right and this is such a simple recipe that you should have no problem.

Michigan Ingredient: Sugar

First things first, place your sugar, cocoa, butter, and milk in a pan. Bring it to a boil while constantly whisking.

Once the mixture is violently rapidly boiling, start your timer for one minute. It will seem like it will boil over, but it won’t. Do not be intimidated or scared. Trust me.  After the minute is up, remove from the heat and add your vanilla and peanut butter.

Please imagine this mixture being perfectly poured over3 1/2 cups of beautiful old fashioned oats. Mix until combined.

After it is combined, you can either use a scoop or a spoon to “spoon” the mixture onto wax paper. Try to patiently wait to let the cookies set (15-20 minutes).

If you use a scoop, there will more than likely be some left in the scoop at the end; which is ok, because you can have a tiny taste just to make sure it won’t poison your loved ones.

I love making these cookies all year round (as previously stated above) not only because of the simplicity; but also because it reminds my husband of growing up. It’s amazing to me how a smell or foods can bring memories flooding back.

No Bake Cookies

 

Author:

Michigan from Scratch

Recipe type: Cookie

Serves: 18 cookies

Cook time: 15 mins

Total time: 15 mins

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A cookie that can be made year round and is especially great in the hot summer months so you don't have to turn on the oven.

Ingredients

• 2 cups of Sugar
• ¼ cup of Cocoa
• ½ cup Milk
• 1 stick of Butter
• 1 teaspoon Pure Vanilla
• 1 cup Peanut Butter
• 3½ cup Old Fashion Oats

Instructions

1. Bring sugar, cocoa, milk and butter to a rapid boil. Boil for one minute.
2. Remove the mixture from the heat and add vanilla and peanut butter.
3. Pour over oats and scoop (spoon) onto wax paper.
4. Patiently wait 15-20 minutes for cookies to set.

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