How Girl Scout Cookies Are Made
Two different bakeries supply the Girls Scouts of the USA with cookies. They make the exact same type of cookie, but they're labeled under different names and look different too. One of the factories, Little Brownie Bakers, makes 450 million thin mints a day! Each season, Girl Scouts sell nearly $800 million worth of cookies.
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Caramel Brownies Recipe | RadaCutlery.com
Homemade brownies with luscious creamy caramel all warm and gooey fresh baked in the oven. Is this a dream? Make your dreams come true with this easy to make chocolate brownie recipe. Kristi in the Rada Cutlery Kitchen will show you step by step on how to make chocolate brownies that are a perfect bake sale recipe or to satisfy that craving that you are having for chocolate and caramel.
Get these ingredients and start baking!
1 (14 oz.) pkg. caramels
1 (5.3 oz.) can evaporated milk, divided
1 (18.2 oz.) pkg. German chocolate cake mix
1/2 C. butter or margarine, melted
1 C. chopped nuts, optional
1 C. semi-sweet chocolate chips
Rada Cutlery is manufactured in Waverly, Iowa. Rada Knives are 100% Made in the USA - materials and craftsmanship. Rada Mfg. Co. has sold over 142 million kitchen knives and utensils since our start in 1948.
Rada Cutlery kitchen products are available locally from Fundraising Groups and Independent Sellers or on the Rada Kitchen Store web site. Each year approximately 19,000 non-profit groups make 40% fundraising profit selling Rada Cutlery.
Go to to learn more about how your group can fund raise with Rada's kitchen product (knives, utensils, stoneware, cookbooks and quick mixes).
Video Transcript:
Hi, Kristy in the Rada kitchen. Today I’m bringing a recipe to you from our 101 Recipes with Chocolate recipe book. If you’re a chocolate lover, you’ll love this recipe book. It has everything from cookies and bars and beverages and desserts. Today I’m going to make luscious caramel brownies.
You’ll need a 14 ounce package of caramels. Make sure you unwrap them. Put those in a heavy, large saucepan. And to that we’re going to add 1/3 cup evaporated milk. We’re going to go to the stovetop and melt those.
Now, over low heat, I’m just going to stir these caramels now that they’re melted with the evaporated milk. You just want to keep stirring the caramels and milk as they melt. I like using this Rada Non-Scratch Spoon. As you can see, it scrapes the bottom of the pan to keep it from burning. You just want to keep stirring it. It has a nice, sturdy handle for thick, heavy mixtures. The best part is if you’re using a non-stick pan it won’t scratch that pan. It scrapes that bottom really nice and gets into those edges. It won’t be too much longer now.
Now, these brownies, I’m going to take about a cup of chopped walnuts. I like to get out my Rada Food Chopper and chop those. This is a straight-edged one that works great. We also have a serrated-edge model. They cut through celery, onions, potatoes, boiled eggs. They work great and are easy to clean up. You want to get ready a 9” by 13” pan. You will want to preseason it. We’re using Rada stoneware, so we don’t need to preseason it.
In a large bowl, we’re going to take 18.2 oz German chocolate cake mix. Then we’re going to take ½ cup melted butter and another 1/3 cup evaporated milk. Just going to mix that well. Now we’re going to stir our chopped nuts into the mixture. Then you’ll want to divide this in half. We’re going to pack half of this into our 9” x 13” pan. So now we have this all pressed into our pan. WE’re going to place it into our oven that we heated to 350 degrees. And we’re going to bake it for 6 minutes.
After 6 minutes, I’ve taken that out of the oven. We’re going to drizzle our caramel over that. Make sure you get all the corners. On top of that corner we’re going to sprinkle a cup of semi-sweet chocolate chips. And then we’re just going to crumble the other half of that cake mix over that. What’s going to happen is when it cooks it’s going to goo up through these pieces and it’s going to be outstanding. It’s so tasty. Now we’re going to put this back in the oven for another 20 minutes.
After the brownies have cooled, they’re ready to serve. That’s one of the recipes in our 101 Recipes with Chocolate cookbook.
End of Video Transcript:
Best Chocolate Brownies I've EVER Eaten
Got the idea to make these #brownies from a winery I visited. It's pretty popular to make brownies with red wine, but using port wine doesn't seem quite as common. I think the port was a perfect choice. It really seemed to enhance the chocolate and give it a deep rich flavor that I've never tasted in any brownie I've ever eaten. These were so good! I definitely suggest trying this #brownierecipe the next time you want to make brownies for your #dessert
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Maple Bacon Brownies
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I this recipe I show how easy it is to make one of my favorite desserts. I take it to another level by making it with bacon and adding a little Kiss of Smoke from my Pellet smoker.
One of todays star ingredients it bacon from my friends at TenderBelly and for todays cook I am using a Pellet smoker from Green Mountain Grills they both have amazing products. Make sure to stop by and check them out.
To make this Phenomenal recipe you will need:
4 Large Eggs
1 Cup Flour
1 Cup White Sugar
1 Cup Brown Sugar
3/4 Cup Cocoa
1/2 Cup Chocolate Chips
1/2 tsp Salt
1/2 tsp Baking Powder
2 Tbs Vanila Extract
3/4 Cup Butter
1/4 Cup Bacon Grease
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Pumpkin Cheesecake Brownies
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FOR THE PUMPKIN CHEESECAKE FILLING
- 8 ounces softened cream cheese
- 1/2 cup brown sugar
- 1 egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
FOR THE BROWNIES
- 1 cup melted butter
- 1 cup white granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 3/4 cup cocoa
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup bittersweet chocolate chips
INSTRUCTIONS
Preheat oven to 350 degrees.
FOR THE CHEESECAKE
In a medium bowl, fold the cream cheese until smooth to ensure it is soft.
Add brown sugar and stir until dissolved.
Mix in the egg and pumpkin.
Fold in the vanilla, cream, cinnamon, and allspice until smooth. Set aside.
FOR THE BROWNIE
Whisk together the melted butter and sugars in a large bowl.
Add the vanilla and eggs, whisking to incorporate.
Sift in the cocoa and flour to ensure there are no lumps. Add salt and baking powder. Fold until no dry streaks remain then fold in chocolate chips.
Prepare a 9x13 baking pan by spraying with nonstick baking spray. Line with one layer of parchment and spray parchment.
Pour half the brownie batter in the prepared pan and spread to an even layer. Pour cheesecake filling over brownie batter and spread evenly. Place the remaining brownie batter on top of the cheesecake layer, filling in clumps evenly.
Using a table knife, make figure 8 drawings all over the brownies, making sure the knife is touching the bottom of the pan. Do not worry about being too aggressive.
Bake in the preheated oven until the center jiggles slightly and the edges are set, 45-60 minutes.
Remove from oven and cool completely, about 4 hours.
Using a parchment sling, remove brownies from the pan and cut into squares. Store in an airtight container in the refrigerator for up to one week or in the freezer for up to four weeks.
2017 01 30 Lucas Makes Brownies
Lucas Make Brownies with mom.