Rocky Road Cheesecake Dip

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It's true! I'm a chocolate lover. If you are too, you will love the recipe I have for you.  I came up with this recipe a while back by accident.  Some people say that all things happen for a reason and the discovery of this dip was meant to be. 

Rocky Road Cheesecake Dip is very easy to make and tastes delicious. It does have a slight cream cheesey flavor, so if that is not what tickles your taste buds you may want to skip this.  However, if you are like me and LOVE cream cheese and chocolate keep on reading.  I recommend eating this dip with either graham crackers or vanilla wafers or pretty much anything you want.  The spoon did the trick for me! 

Here is a little fact for those of you who are Rocky Road fans:  According to Wikipedia, the Rocky Road ice cream flavor was created in March 1929 by William Dreyer in California.  He cut up walnuts and marshmallows with his wife's sewing scissors and added it to his chocolate ice cream.  What a smart guy he was! 

I hope you all enjoy my dip!

Sarah

Rocky Road Cheesecake Dip

1 8 oz package of cream cheese, room temperature

1/2 cup butter

1/3 cup brown sugar

1/2 cup powdered sugar

1 t vanilla

3/4 cup chocolate chips

3/4 cup walnuts

1 cup marshmallows

1 cup cool whip

1. Melt butter in saucepan over low heat.  Mix in brown sugar until it dissolves and starts to bubble. Remove from heat and stir in vanilla and chocolate chips.  Stir until chocolate chips have completely melted in sauce.

2. With a mixer, combine cream cheese and powdered sugar. Once mixed and smooth, add chocolate brown sugar sauce.  Mix until combined.  Let it cool to room temperature.

3. Once cool, mix in cool whip.  Finally, fold in nuts and marshmallows.  

4. Serve with cracker of your choice.

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Chocolate Chip Cookies

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By: Cindy

Best Chocolate Chip Cookies EVER!

Chocolate is my favorite food group and there are so many possible recipes from which to pick. It's hard to beat a warm chocolate chip cookie so for the chocolate chip category I had to make some. Most of the chocolate chip recipes are similar but this recipe is by far my favorite!  My friend Karen's daughter, Lauren, perfected this chocolate chip cookie recipe and I promise it is worth trying!

Happy Baking,

Cindy

Chocolate Chip Cookies

2/3 cup shortening

2/3 cup butter or margarine (softened)

 1 cup sugar

1 cup brown sugar

2 eggs

2 t vanilla

3 cups flour

1 t salt

1 t baking soda

12 oz chocolate chips

1 cup chopped nuts

Mix shortening, butter, sugar, brown sugar, eggs and vanilla thoroughly.  Mix dry ingredients and stir into the other mixture.  Add chocolate chips and nuts.  Drop by teaspoonfuls onto baking sheet.  Bake at 350 for 8 to 10 minutes.

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Chocolate Chip Cookie Dough Cake Balls

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By: Christy

So this week you all get a bonus recipe from me. I have heard people talk about cake balls. They now adorn the shelves of Starbucks, bakeries and holiday parties but I had never attempted to make them.

Left over Cake and Icing 

When I was making my Chocolate Chip Cookie Dough Cake I leveled all layers of the cake (basically cut the rounded hump off the top) and ended up with quite a bit of left over cake. It just so happened I had left over chocolate chip cookie dough butter cream icing as well. I hate to see deliciousness go to waste so why not mix the two!? Cake balls are super easy, especially if you are just using left overs because half of the work is already done for you. Basically cake balls consist of a cake and icing mixed together dipped in white or milk/semisweet chocolate. These little guys were major hit among my taste-testers and every time I make a chocolate chip cookie dough cake I will have to use the left overs for these again. Unlike a piece of cake or a cupcake these were perfect little bite sized portions that would be great for any kind of party or gathering where finger foods are required.

Chocolate Chip Cookie Dough Cake Balls:

1 box of white, yellow, chocolate or marble cake mix made into a cake

1 recipe of chocolate chip cookie dough buttercream icing

1-2 packages of candy coating or bark

Optional: pecans and mini semisweet chocolate chips

I honestly didn't even look up any recipes with this one and just went with my instincts on this. I mixed the cake and icing together and then added mini chocolate chips and finely chopped pecans (must haves for truly delicious chocolate chip cookies) until they made a large ball.

I stuck the batter in the freezer for about 15 minutes to harden and in the meantime I took chocolate bark and melted it in the microwave.

Tip: Melted chocolate will always be a pretty thick consistency so be careful not to over cook thinking that it will get runnier. Overcooking it can actually make it even thicker. I tried melting in a saucepan and using the microwave and I liked the results I got from the microwave better.

Taking the firm cold dough out of the freezer, make smaller balls (a melon baller would have been great for this, but I don't have one so I improvised with my hands) and dipping it into the melted chocolate. I used several techniques but found that the most effective way was putting the melted chocolate in a big coffee mug and  rolling around the ball in the mug with a spoon. Then spooned my chocolate covered cake ball on a piece of wax paper to cool. Once finished I stored them in an air tight container in my fridge until ready to serve.

I also added a little decor to the top. I put a pecan half on most of them and then when I ran out of whole pecan havlves I just sprinkled the others with chopped pecans. Both presentations looked really pretty! (But the pecan halves were a lot less messy)

Have a SWEET day!
Christy

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Chocolate Chip Cookie Dough Cake

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By: Christy

Everyone has at least one weakness when it comes to sweets. Mine is hands down cookie dough. The day I discovered the amazingness of chocolate chip cookie dough butter cream icing, it was like the heavens opened up and I'm 100% positive my life changed for the better. With all that said, I'm pretty sure you know why I HAD to post about this amazingness for our baking with chocolate chips week.

I have been making these cupcakes/cakes for the last year and time and time again my friends and family are requesting it, everyone always asks for the recipe or I am salvating myself just day dreaming about it's deliciousness.

Ingredients:

1 box of either white, yellow, chocolate or marble cake (I can not decide if I like yellow or chocolate cake better so I prefer to use the marble cake so you can have a little of both at the same time!)

1 XL roll of cookie dough

2 recipes of chocolate chip cookie dough butter cream icing

Optional: small cookies (like famous amos), Mini Chocolate Chips & Pecans Chips

Chocolate Chip Cookie Dough Buttercream Icing

3 sticks salted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
3 tbsp. milk
2½ tsp. vanilla extract

To make the icing, beat together the butter and brown sugar with a mixer until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour (if you choose to use unsalted butter, add 3/4 teaspoon of salt). Mix in the milk and vanilla extract until smooth and well blended.

For delicious and quite adorable (if I may say so myself) Cupakes:

1) The night before, put tablespoon sized balls of cookie dough on a piece of wax paper. Freeze over night.
2) The next day make cake batter according to box.

3) Fill muffin liners 2/3rds full and put one frozen cookie dough ball in each cupcake. (since they are frozen, it will keep the cookie dough in dough form when they bake and when you devour them later)

4) Bake as directed on back of cake box

5)Top with the cookie dough buttercream icing and decorate as you see fit. (I like putting mini chocolate chips and pecan chips on top and then adorn them with a mini choc chip cookie on the side. Makes for a great presentation.)

For a gorgeous and delicious cookie dough cake:

1) Make cake according to box. If you want to ensure it looks pretty iced and you want to have left overs to make cake balls make sure you level your cakes (Cut the rounded part off the top of the cakes)

2) Roll your cookie dough out on a piece of wax paper.

3) Using the cake pan like a cookie cuter make an imprint of the pan and use a knife to carve the circle out of the cookie dough. Place dough in freezer to harden. (If you make a 3 layer cake, make two cookie dough circles)

4) Once the dough has hardened, remove it from freezer and peel it away from the wax paper. Put it inbetween the layers of cake (In this picture example I ran out of cookie dough, so I only had one layer of cookie dough between the cakes and used the icing in between the other layer but trust me two layers of cookie dough in this cake would have been steller!)

5) Frost the cake using the chocolate chip cookie dough icing. Decorate the top with mini chocolate chips, pecan chips, and mini cookies.

MMMMMMmmmmmm

The frosting recipe was adapted from Annie's Eats, originally from the Cupcake Review

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Cream Cheese Delights

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Let me start by saying, I LOVE cream cheese! I was so excited when cream cheese was our ingredient of the week because I have so many favorite recipes that include it. I love it so much I can pretty much eat it plain. That may sound gross, but it seriously tastes good with practically everything!

The recipe I chose to make this week is for Cream Cheese Delights. This is a recipe that my family has been making the past few years and it's always a hit. If you ever need a great recipe that will make men weak in their knees, you have to make these! They are addictive and always one of the first items gone when I have friends over. One of Nick's (my husband) friends always requests these and I make it for his birthday every year. The only problem with the little squares, is that you can't just eat one! And I forgot to mention how simple they are to make. This is a recipe that even the most novice baker can make perfectly.

Happy Baking!
Sarah

Cream Cheese Delights

2 packages Pillsbury Crescent Sheets

2 8 oz. packages cream cheese

1t vanilla

3/4 cup sugar

1/4 cup brown sugar

1 t cinnamon

1/2 c butter, melted

1. Preheat oven to 350 degrees F. Mix together in bowl cream cheese (at room temperature), 1/2 cup sugar, and vanilla.

2. In a 9x13 in. pan lay out the first sheet of dough. Cover dough with cream cheese mixture and top with other sheet of dough.

3. Melt butter and pour over dough. In a bowl mix 1/4 c sugar, 1/4 c brown sugar, and cinnamon. Sprinkle over dough until covered. Bake for 30 minutes.

4. You can serve it warm, but I let it cool. Then I put it in the refrigerator until fully chilled. If I'm in a hurry I will put it in the freezer until it feels solid. Once chilled I cut it and serve in little squares or bars.

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Comment Issues

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As you all know our site is new and we are slowly working to get all the kinks worked out. It has recently been brought to our attention that many people have been leaving comments that are not showing or they are sent to an error page. I apologize for the inconvience!

BUT It does appear that if you use the 'anynomous' selection for your comment that it works. Please use that method until I get everything worked out. If you see any more site issues or something you would like added (like the recently added printer friendly option) please send us an email at thebuttercreambakers@gmail.com

Baking Everyday Better,
The Buttercream Bakers

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Cream Cheese Cinnamon Rolls

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By: Christy

This week is 'bake with cream cheese' week. I didn't go with the obvious pick using one of the many phenomenal recipes that have cream cheese as the MVP (I'm sure I will in the future though) but I went with a recipe where the cream cheese is the best supporting actress: not the front runner but completely crucial to make the recipe sooo amazing. Today's recipe is for Cream Cheese Cinnamon Rolls. Now I know we focus on quick easy recipes but this one is just too good not to pass along. It's not that the steps aren't easy, but this recipe is just a bit more time consuming than most. The quote, "Good things come to those who wait".... well in this instance that is TOTALLY true.

These are so special that they deserve to be served on a day like Christmas morning filling the whole house with its cinnamon goodness. The dough has 12 thin layers of cream cheese which makes the dough super moist, flaky and like no other cinnamon roll you have ever had or made. I have seen a couple different versions of this recipe and this is just my personal rendition- I promise you that you can't go wrong with it!

Have a SWEET day!

Christy

Cream Cheese Cinnamon Rolls

This recipe yields 8 large Cinnamon Rolls (I usually make 2 batches at once)

For activating yeast:

2 1/4 instant yeast

1/2 teaspoon sugar

1/4 cup hot water

For rest of dough:

1/4 cup sugar

1/2 cup milk

2 tablespoons brown sugar 

1/2 teaspoon vanilla

1 egg

1 egg yolk

2 3/4 all purpose flour

3/4 teaspoon salt

1 stick of butter

For Filling:

1/2 cup sugar

1/4 cup brown sugar

1/2 cup nuts (I prefer half walnuts and half pecans)

1 tablespoon ground cinnamon

1/2 teaspoon salt

1/8 ground clove

2 tablespoons maple syrup

(optional: raisins)

Additional ingredients:

4 ounces cream cheese

1 stick of butter

Icing:

1 1/2 cups powdered sugar

3 tablespoons milk

(optional) 1/2 teaspoon vanilla

First you need to activate your yeast mixture. Mix your instant yeast, sugar, and hot water. Let it sit for about 10 minutes (when it gets foamy looking).

Next, whisk sugar, milk, brown sugar, vanilla, egg, and the egg yolk) with the yeast mixture. Using your kneading hook add flour and salt to the mixture on medium speed for 4 to 5 minutes. Then, add the butter and continue kneading for 5 more minutes. Remove the wet sticky dough and kneed in 1/3 to 1/2 cup of additional flour into the dough (its okay if it is still sticky) and once combined put the dough in a greased bowl in a warm place covered in plastic wrap for about 1 1/2 to 2 hours. 

To make the filling combine all filling ingredients in a mixing bowl and set aside. 

After the dough has finished rising, put it on a heavily floured piece of wax paper or surface and keep kneading in additional flour until the dough is no longer sticky. 

Roll the dough out into a large rectangle (~9x13) and then use cream cheese that is at room temperature and spread it over the rolled out dough. I found it easiest to just spread the cream cheese with my hands. 

Then fold the dough into thirds.

Then take the open ends and fold the dough into thirds again. 



Fold it like a piece a paper going into an envelope

The white on the dough  is actually cream cheese under a very thin layer of dough

Flip the dough over so the ends are face down and using a rolling pin gently re-roll out the dough. The dough will be much tougher to roll out but try to get it as large as possible without busting the dough. You will probably see some cream cheese slip out but just be as gentle as possible. 

Pour 4 tablespoons (half the stick) of butter onto the dough. Let soak for a minute and then add the filling on top lightly pushing it into the dough. 

Take the edge of the dough and start rolling the dough up into a tight cylinder and end with the seam down. Using a very sharp knife cut the cylinder into 8 slices. Nestle the slices in an 9x13 greased pan. Cover the pan and let sit for another two hours for them to continue rising.  You may also refrigerate these over night. ( I always do this since the prep takes so long)

Can you see the layers of cream cheese goodness?

Preheat the oven to 375 degrees and bake until golden brown (usually 30-45 minutes). Once cooling, add the remaining 4 tablespoons of butter to the top of the cinnamon rolls letting it soak a couple of minutes.  

The icing is super simple, just whisk the powdered sugar and milk together (add more milk if you want it to be runnier, or add more powdered sugar if you want it to be thicker depending on the consistency you prefer). Drizzle the icing onto the warm cinnamon rolls, and wah-lah you're done! 

This recipe was adapted from the Brown Eyed Baker recipe 

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It's Facebook Official!

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We have joined Facebook! Please find us and 'like' us!

Happy Baking!

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Pumpkin Roll

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 By: Cindy

I really am enjoying the cooler weather and must admit I do love the change of seasons.  Fall is so beautiful and there are so many great fall dishes to make.  This week for 'baking with cream cheese' week, I decided to make a Pumpkin Roll.  I have been making this for years and love it!!  It looks so pretty and it looks like it took a lot of time to make - very impressive!  A cousin, Marilyn, who lives close, was the first person who ever served this to me and she gave me her recipe.  I've played around with her recipe and changed a few things but it all started with her recipe.  I always make two of this recipe because I hate to waste the leftover pumpkin and it freezes really well and it's nice to have something on hand quickly.  It's really a delicious recipe!

Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup canned pumpkin

Sift together:
3/4 cup flour
1 t baking powder
1 t ginger
2 t cinnamon
1/2 t nutmeg
1 t salt
1 cup chopped pecans

Filling:
1 - 8 oz cream cheese, softened
1 cup sifted powdered sugar
6 T butter, softened
powdered sugar
 

Preheat oven to 375.  Spray a 15x10x2 inch jelly roll pan with Pam and line the pan with wax paper.  Then spray the wax paper and edges with Bakers Joy.  Beat the eggs for about 5 minutes until thick.  Gradually add sugar.  Stir in pumpkin.  Fold sifted ingredients into pumpkin mixture.  Spread batter in pan and sprinkle with pecans. 

Bake for 15 minutes.  Turn out cake immediately onto a clean tea towel sprinkled with powdered sugar.  Carefully peel off wax paper. Roll up cake and towel together, starting with the narrow end.  Cool on a wire rack.

Beat cream cheese, butter, powdered sugar, and vanilla in a mixing bowl until smooth.  Carefully unroll cake.  Spread cream cheese mixture over cake and reroll cake (without towel).  Slice off the ends of the rolls with a serated knife to make it look even.  Cover with plastic wrap or foil and chill at least one hour. 

Happy Baking,

Cindy 

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Fuzzy Navel Cupcakes with Sweet Cream Icing

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By Sarah

One of my guilty pleasures is Cupcake Wars. A perfect Saturday would be laying on the couch and watching the different challenges all day.  It always amazes me the different flavors and decorations these bakers come up with. Some are so off the wall.  One cupcake that was on a recent episode, that I want to try soon, is a Sweet Tea cupcake. So out of the box, but sounds so delicious! 

As time goes on, you will notice that I make a lot of cupcakes.  I like to try out different cake flavors and different icing combinations and it's much more fun than just making a cake.  

So for this weeks assignment and by being inspired by Cupcake Wars, I decided to make Fuzzy Navel cupcakes. If you like the drink and crave the flavor of peach, you will love these! These cupcakes even have Peach Schnapps baked in! I definitely felt very Cupcake Warish after baking these! 

Fuzzy Navel Cupcakes

1 Package Pillsbury Moist Supreme Yellow Cake Mix

1 Package Vanilla Instant Pudding Mix (5.1 oz)

3/4 Cup Peach Schnapps

1/2 Cup Vegetable Oil

1/2 Cup Orange Juice

4 Large Eggs

1/2 t Pure Orange Extract

1.  Preheat oven to 350 degrees F.  Mix cake mix, pudding mix, peach schnapps, oil, orange juice, eggs, and orange extract together in large mixing boil until well blended.  

2.  Pour into cupcake holder and bake for approximately 19 minutes or until a toothpick comes out clean.

3. Let cupcakes cool while you make icing.  

Sweet Cream Icing

1 Cup Heavy Whipping Cream

1/4 Cup Powdered Sugar

1/2 t Peach Schnapps

1. Place large mixing bowl and beaters in freezer for about 5-10 minutes before making icing.

2. Once bowl is chilled, pour cream into bowl and mix on high for about 1 1/2 minutes or until the cream has thickened.  Once thick, stop the mixer and pour in the sugar and schnapps.  Beat the cream and sugar for about 2 minutes on high or until stiff peaks form.  

3. Frost cupcakes and enjoy!

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Nashville: America's Biggest Cupcake Decorating Event

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By: Christy

One of my favorite baked goods to make are cupcakes, and not just plain jane regular cupcakes but pretty cupcakes! I'm always looking for new ideas and tips when it comes to my baked good's decor and that is why I couldn't be more sad to find out that I will be out of town the day that America's Biggest Cupcake Decorating Event will be in Nashville.

If you love baking cupcakes and need some hands on pointers on making decorated gourmet cupcakes at home then totally hit up this event. They offer two main events: Cupcake Decorating 101 and a Mommy & Me class.

So whether you are totally clueless, just need to brush up your skills, or if you want a fun family bonding experience check out this event coming up in Nashville, October 1st. Other upcoming cities will be Charlotte and Oklahoma City.

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Peach Cobbler

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By: Cindy

I have been given my peach recipe from a lady at church.  It is very quick and easy to prepare and it tastes really good.  The crust is made of bread strips and the hardest part is peeling and cutting up the peaches. Needless to say, very simple.  I never butter a pan but instead use nonstick spray and I used a 7 1/2"x12" pan.  The sauce is thick so I just poured it over the top in a zig zag manner making sure all bread was covered.

Peach Pie
5 slices white bread, trimmed
5 to 6 peaches
1 1/2 cup sugar
2 T flour
1 stick melted butter
Cinnamon

Slice peaches into buttered baking dish.  Mix other ingredients which make the sauce.
Slice bread into fingers and arrange over peaches.  Pour sauce over bread fingers and peaches.  Be sure to cover bread completely. Sprinkle the top with cinnamon. Bake 35-40 minutes at 350.
Source: Mona Faye Curry

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Fresh Peaches and Cream Dessert

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Baking with Peaches
By: Christy

As hard as it is for me to believe, chocolate isn't always a prerequisite for making a recipe qualify as a keeper. Ladies and Gentlemen, get your pen and paper out because this recipe (even sans chocolate) is a definite keeper!! If you think I am just all talk, the proof is in my personal taste testers-my coworkers. I bring in food all the time, but this dessert was different. Usually it takes all day of grazing before my floor manages to conquer one of my desserts, but this dessert was just too good to last that long. I got to work at 8 and by the time I headed to the break room for a cup of coffee at 8:45 IT WAS GONE! Compliments reverberated throughout the office all day in talks of how amazing this dessert was. So there you have it, the proof is in the pudding I guess you could say!

Another plus, I always love it to when people fall in love with my super easy recipes. Some people (obviously people that don't bake) are under the wrongful assumption that the tastier the recipe the more difficult the recipe must have been to make. My Fresh Peaches and Cream Dessert definitely qualifies as one of those mind tricking recipes. Firstly, it is a no bake recipe. Secondly, you can use a few shortcuts that will cut the prep time down considerably if your time is super crunched. Thirdly, the hardest part and most time consuming part of the recipe is cutting up the peaches, and lastly, if you don't have any peaches you could easily substitute other fruits in their place.

I've included two recipes. I promote recipe 1 because it is just ultra fabulous and its isn't that much more work but if you're feeling inclined and in a hurry, recipe 2 is all yours!

Fresh Peaches and Cream Dessert

Recipe 1: If you are feeling like getting crafty in the kitchen:

16 whole graham crackers, crushed

3/4 cup butter, melted

1/2 cup white sugar

4 1/2 cups mini marshmallows

1/4 cup milk

1 pint heavy cream

1/3 cup white sugar

6 large fresh peaches, peeled, pitted, and sliced

Recipe 2: If you’re in a hurry:

1 box of graham cracker crumbs

3/4 cup butter, melted

1/2 cup sugar

1 jar marshmallow creme/fluff

1 tub cool whip

6 large fresh peaches

1) Combine the graham cracker crumbs, melted butter, and 1/2 cup sugar in a mixing bowl. Mix until evenly moistened, reserve 1/4 cup of the mixture for the topping. Press the remaining mixture into the bottom of a 9x13-inch baking dish.

2) (Skip these steps if you chose Recipe 2) Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool.

Whip cream in a large bowl until soft peaks form. Beat in 1/3 cup sugar until the cream forms stiff peaks. Fold the whipped cream into the cooled marshmallow mixture.

(If you skipped step two, combine the marshmallow fluff and cool whip with mixer until well blended)

3) Spread 1/2 the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining cream mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving

So go (before all fresh peaches manage to dessert our grocery store shelves) trick all your family and friends into thinking you have stellar baking skills when you surprise them with this recipe!

Have a SWEET day!

Christy

Recipe adapted from: 5boys2cook4 internet post

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Vanilla Chocolate Squares

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By: Cindy

 

I love eating at a restaurant at Kentucky Lake called Miss Patti's, so I've really enjoyed their cookbook too. You really can't go wrong with any recipe in their cookbook and for our vanilla week I decided to share one of their recipes: Vanilla Chocolate Squares. 

The crust is a little tricky and maybe if you use a smaller pan it might be easier to press it in the pan.  After the chocolate chips are melted, I used a little pressure  to spread them out.  They didn't just melt and spread.  I used pecans instead of walnuts since I don't like walnuts as much.  They turned out very chocolately and good, and one of my co-workers gave them a "wow!"

Vanilla Chocolate Squares

1 1/4 cups silfted flour
1 t plus 3/4 cup sugar
1 t baking powder
1/2 cup, plus 6 T butter
1 egg yolk
5 t water
4 t vanilla extract
12 oz chocolate chips
2 eggs
1 1/2 cups coarsely chopped walnuts

Grease a 9x13 baking pan.  On wax paper sift together the flour, 1 teaspoon sugar and the baking powder; set aside.  In a medium bowl, cream 1/2 cup butter with egg yolk, water and 1 teaspoon of the vanilla.  Add flour mixutre, blend well.  Press mixture with fingers into bottom of prepared pan.  Bake in a preheated 350 oven for 10 minutes.  Remove from oven and sprinkle with chocolate.  Return to oven until chocolate melts - about 10 minutes.  Lightly spread chocolate with a small metal spatula; set aside.  Meanwhile in a small mixing bowl beat eggs and 3/4 cup sugar until combined.  Melt remaining 6 tablespoons butter; stir into egg-sugar mixture along with the remaining 3 teaspoons vanilla and the nuts.  Pour over chocolate layer in baking pan.  Return to oven until browned, approximately 25-30 minutes.  Cool on wire rack.  If chocolate does not set, refrigerate until it hardens, about 15 minutes.  Cut into squares.

Source: Miss Patti's Cook Book

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