Peanut Butter Brownies

 My blog has about 38 recipes that contain peanut butter. I do like peanut butter. In cookies, brownies, candy and even sauces-- think peanut sauce. I have a Peanut Butter Swirl Brownie recipe that is excellent. Peanut Butter Bars are a family favorite. So why another peanut butter brownie recipe? Because I can! I would feel bad if I didn't share this recipe. I made it twice in a week--that is how good it is.
It is easy, like one bowl easy. These brownies are so perfectly delicious that they do not need frosting! Did I really just say that--I frost everything. They are the perfect combination between chewy and cakey. The peanut butter is subtlety delicious. My non-peanut butter loving mother thought they were excellent. They freeze well--and taste delicious right from the freezer. This could be a new family favorite. Best of all you probably have everything you need in your pantry to make them, tonight.

Peanut Butter Brownies
6 ounces butter softened (12 tablespoons)
3/4 cup creamy peanut butter, I use Skippy or Jiff or Western Family (whatever is on sale)
2 cups (15 ounces) granulated sugar
4 large eggs
1 teaspoon vanilla
1/2 cup (2 ounces) cocoa powder
1 3/4 cups (8.75 ounces) flour
1/4 teaspoon salt
3/4 teaspoon baking powder
10 ounces chocolate chips (I use Ghirardelli 60%  Bittersweet Chocolate)
Whip butter and peanut butter together until smooth and creamy, about 2 minutes. Add sugar, mix well. Add eggs and vanilla, mix until well combined. Stir in the cocoa, mix until the mixture is smooth and no dry streaks remain.
Add flour, salt and baking powder, stir once or twice. Add chocolate chips and gently mix just until combined. Batter will be thick.
Spread in a lightly greased 9x13 metal pan. I use a small offset spreader to get batter even. Bake in a preheated 350 degree oven. Bake 25-28 minutes. When done a toothpick inserted near the center will come out with a few moist crumbs. Don't over cook. My brownies took closer to the 28 minute mark. Ovens vary. Use the toothpick test!
Cool completely and cut into squares. Serve chilled or at room temperature.
This recipe came from my go to food blog, Mel's Kitchen Cafe.
Printable recipe

Candy Cane Krispies

Yeah--lunch with my cousins! I know I am 61 but I was excited.  We seem to only see each other at funerals. We wanted to gather and laugh and eat and basically reconnect with each other. We had so much fun. It was like we were kids again. Your cousins know you like no one else. They know your parents and grandparents, they know your brothers and sisters. They know more about the struggles and challenges you have weathered. You can be a great support to each other. We had a wonderful time. So good that we have another lunch scheduled for January!

An  hour before I left I decided to take a treat to share. It had to be quick! I had just seen this recipe on Our Best Bites. I knew it would be good. It was excellent! The kind of treat that you just keep eating. I love Rice Krispie treats in just about any form. The addition of crushed candy canes, white chocolate and dark chocolate made these a treat I was happy to share. So very, very good. So easy to make. This recipe was made for Christmas Gatherings!

Candy Cane Krispies
16 ounce package marshmallows
7 tablespoons butter
9 cups rice krispie cereal
1/2 teaspoon peppermint extract
4 ounces white chocolate (I use the melting discs)
4 ounces dark chocolate (I use the melting discs)
I purchase my chocolate discs at Gygi's in Salt Lake City or they are sold in bulk at Winco. I have heard that Sam's Club carries them seasonally. Yes, you could use chocolate chips, just add about 1/4 teaspoon vegetable oil to the melted chocolate and mix.
8 Candy Canes crushed. I crushed them and then put them in a fine mesh strainer. The dust like particles went in the mix with the rice krispies. The bigger chunks were used as garnish after the chocolate had been drizzled.

Use about 1 tablespoon of butter and butter a large sheet pan. Don't use Pam--it will taste nasty in this recipe (and I do love Pam--just not here). Melt butter in a large bowl in the micro wave. Add marshmallows to melted butter and stir. Return to microwave and cook for 30 seconds, remove and stir. Continue until marshmallow are completely melted. Add rice krispies, peppermint extract and peppermint dust. Stir until combined. Put sticky mixture in a large buttered sheet pan. I get my hands damp and spread/pat the mixture in place. You may have to re-moisten your hands a few times.
Put dark chocolate in a baggie--microwave until melted (my microwave has a chocolate melting button--genius)! Once chocolate is melted cut a very small corner off the baggie. Have fun and drizzle the chocolate all over the top of the krispie treat. Put white chocolate in a new bggie and melt and drizzle. Once all the chocolate has been drizzled quickly sprinkle candy cane pieces on top.
Beautiful. Let cool. If you are in a hurry and you live in Utah just put them outside for 20 minutes and your delicious treat is ready. Cut and bag or plate.
Printable Recipe
This recipe was inspired by a recipe on Our Best Bites--I increased quantities but nothing drastic.

S 'more Bars

When my kids visit I like to make their favorite meals, treats or goodies. Chersten said this was a Harris Family favorite. I'm glad she recommended it because now I have another favorite treat. It is good to have options!
Summer is winding down, soon roasting marshmallows will be replaced with pumpkin cookies and hot chocolate. Now this is not a bad thing but if you begin to crave a S'more these bars will fit the bill. Like I said--it is good to have options.

S'more Bars
2 cups flour
2 cups crushed graham cracker crumbs
1 teaspoon baking power
1/4 teaspoon salt
2 sticks butter, softened
1 1/2 cups light brown sugar
1 teaspoon vanilla
2 large eggs
2 cups Marshmallow Fluff or Crème (7 ounce jar)
2 cups chocolate chips--I like a combination of milk and semi-sweet chips
Combine flour, graham cracker crumbs, baking powder and salt. Combine softened butter and sugar, mix for 2 minutes until light. Beat in the eggs and vanilla. Slowly add flour mixture until just combined. Divide the dough in half. Press half of the dough in a 9x13 pan that has been lined with parchment paper and sprayed with Pam. Press to flatten. Put dollops of the marshmallow crème on top of the cookie base and gently spread. Sprinkle the chocolate chips on top. Scatter the remaining dough over the top. Don't be too concerned here, the marshmallow and chocolate chips should just peek through. Bake the bars until golden brown 30 minutes at 350. Cool completely. Remove from pan and cut in squares. Now you can enjoy a S'more without smelling like a campfire.
Printable Recipe
Recipe from Mel's Kitchen Café

Rice Krispie Squares--for Quilt Group

 It was my turn to bring goodies for the 20 ladies in my applique class. I always appreciate an assignment to bring treats. I get to make a delicious treat and get rid of them quickly, best of both worlds! Time was short so I made a batch of rice krispie treats--on steroids. These are not the treat that you buy in a package of 20 at Costco. You probably don't want to take them to your child's kindergarten class.
These will certainly be appreciated by your book club, quilt class or girls night. It really is just a simple rice krispie treat with a bit more butter, a little peanut butter and of course plenty of chocolate. I put each treat in a cute bag which makes them easy to hand out. They can be eaten on site or dropped in your bag for later (most were eaten quickly).
This is a simple treat that looks like you went to a lot of work--but you didn't. Make them often and share. Bonus--they are gluten free!

Rice Krispie Treats--for Quilt Group
16 ounces marshmallows
8 tablespoons butter
1/2 cup peanut butter
3/4 cup white chocolate chips (or melting wafers)
9 cups rice krispies (almost all of a 12 ounce box)
1/2 cup milk, dark or white chocolate chips
Melt butter, add peanut butter and stir. add marshmallows. Microwave stirring every 30 seconds until marshmallow are melted. Add rice krispies and  3/4 cup white chocolate chips, stir gently. Press into a buttered 9x13 inch pan. For a thin treat use a sheet pan. Melt chocolate chips--drizzle over top of treats. Refrigerate until chocolate is hardened. Cut into squares. Makes 20 treats.

Mint Brownies for Graduation Day

My sweet niece graduated from high school this week. She invited all her aunt, uncles and cousins to a party to help her celebrate. We had a delicious dinner in my brothers beautiful yard. It was the perfect evening for a party. Christina request Mint Brownies for dessert.
 I have a number of delicious brownie recipes--but it is always fun to try something new. I found a recipe in Our Best Bites Cookbook that looked promising and it was a winner. This recipe uses unsweetened chocolate in the base. It came together quickly. Brownies are usually better made the day before you want to serve them. I made them one evening and just had to sample them the next morning for breakfast (quality control). They were not yet frosted but they were amazing. When I added mint frosting and a very simple chocolate glaze they were perfect. This could be my favorite new brownie recipe!

Mint Brownies for Graduation Day
4 ounces unsweetened chocolate--chopped
1 cup butter
4 eggs
2 cups sugar
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Melt chocolate and butter, stir and cool slightly. With a mixer beat eggs, sugar and vanilla for 2 minutes. Slowly add the melted chocolate. Combine flour, baking powder and salt--stir. Gently stir in the flour mixture until just blended.  Line a 9x13 pan with foil or parchment paper and then spray with Pam. Pour mixture into pan. Bake at 350 degrees for 25-30 minutes or until a knife inserted in the center comes out clean.
Cool completely. Turn out onto a cutting board. Set aside.

Frosting
2-3 tablespoons cream or milk
2 cups powdered sugar
1 1/2 teaspoons peppermint extract
1/4 cup softened butter
food coloring
Combing ingredients and mix until smooth. Using an offset spatula spread frosting on brownies.
Refrigerate until cool.

Chocolate Glaze
1 cup semi sweet chocolate chips
6 tablespoons butter
Gently melt chocolate chips and butter, stir. Let the glaze cool for 15-30 minutes.
Spread glaze on chilled frosting layer. Return brownies to refrigerator. When cool cut into squares and serve. If you rinse your knife in hot water and dry between cuts your brownies will look amazing.
Printable Recipe

Macadamia Nut, Coconut, White Chocolate Blondies

I made these yummy treats twice in the same weekend! That is how good they are. I was asked to make a treat with an 'Island Theme'. Not hard at all, macadamias came to my mind as well as coconut. White chocolate is a perfect complement to these ingredients. I checked my Pinterest boards and found.the perfect bar from The Brown Eyed Baker, a blog that always pleases.
I made a couple of very minor changes and was so happy with the results. Just a few notes that will insure a perfect bar. Measure the brown sugar by weight, it is easy to pack a few extra tablespoons of brown sugar in each cup. I love my scale and use in daily--many times! Please take a few extra minutes and toast the coconut, it really is better.

Macadamia Nut, Coconut and White Chocolate Blondies
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted and cooled
1 1/2 cups brown sugar (10.5 ounces)
2 eggs
2 teaspoons vanilla extract
1 1/2 cups toasted coconut (toast coconut on a parchment lined pan for 7-9 minutes at 350, stir often)
1 cup macadamia nut, coarsely chopped
1 cup white chocolate chips
Whisk together flour, baking powder and salt--set aside. In a large bowl whisk together the butter and brown sugar until combined. Add eggs and vanilla, whisk together. Add the dry ingredients to the bowl, using a rubber spatula gently combine the ingredients, do not over mix. Gently mix in the coconut, white chocolate chips and macadamias.
Using a small offset spatula smooth the batter into a 9x13 inch pan that has been sprayed, lined with parchment paper, leaving a bit of an overhang and sprayed again. Bake at 350 degrees for about 23-25 minutes. The top will be shiny and firm to the touch.
Cool completely in pan. Remove the bars using the parchment overhang, transfer to a cutting board. Cut in desired size bars. Can be kept at room temperature in an airtight container for 5 days, or frozen for a month.
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Chocolate Oatmeal Peanut Butter Bars

When this yummy recipe popped up on my Face Book feed I had to take a second look. It didn't take me long to realize I needed to make these bars immediately! Like right now, luckily all the ingredients are pantry staples at my house. They came together quickly and baked in 20 minutes. I couldn't resist and tasted a very warm bite--amazing but messy. I put the pan in the fridge till the chocolate cooled. I cut them in good sized bars, wrapped them in parchment and then put them in a cute paper bag. Just the perfect treat for a friends birthday or just for no reason.
Thanks Mel from Mel's Kitchen Cafe--this was just perfect! I adore her blog!

Chocolate Oatmeal Peanut Butter Bars
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup old fashioned rolled oats
1/2 cup butter---softened
1/3 cup peanut butter, I used crunchy but choose your favorite
1/2 cup granulated sugar
1/2 cup light brown sugar, this is 3.5 ounces
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 cup peanut butter chips--I only use Reese's
1 cup chocolate chips--I tried 60% Bittersweet, yummy but next time I might try milk chocolate and go with a peanut butter cup in mind. Use the chocolate you love but don't skimp on the peanut butter chips.

In a medium bowl mix together the flour, baking soda, salt and oatmeal, whisk well.
In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, peanut butter and sugars. Mix well, about 3 minutes. Mix in the egg and egg yolk and the vanilla until combined.
Gently stir in the dry ingredients and chips. Mix until just combined--don't over mix.
Press batter in a greased 9x13 pan. I use my small offset scraper to even out stiff batter.
Bake at 350 for 18-20 minutes. Mine took the full 20 minutes. Bars should just begin to brown around the edges--don't over bake--they will be dry
Printable Recipe.

Triple Layer Brownie

 

Triple Layer Brownies

1 cup quick or old fashioned oats

1/2 cup chopped salted dry roasted peanuts

1/2 cup (3.5 ounces)  brown sugar

1/3 cup flour

1/4 teaspoon soda

1/2 cup butter, melted

1 pkg (18-20 oz) fudge brownie mix (plus ingredients to make brownies)

3/4 cup semi-sweet chocolate morsels

1/2 cup creamy peanut butter

Additional chopped peanuts

1. Preheat oven to 350. Spray 9 x13 baking pan with nonstick cooking spray. Combine oats, peanuts, brown sugar, flour and baking soda in a large mixing bowl. Add melted butter: mix well. Press oat mixture into the bottom of pan. Bake for 8 minutes. 

2. Prepare brownie mix according to package instructions. Spoon batter evenly over crust. Bake 24-28 minutes or until toothpick comes out clean. Cool completely.

3. Combine chocolate chips and peanut butter in a small microwave safe bowl. Microwave on high 1 minute; stir until smooth. Spread mixture evenly over cooled brownies. Sprinkle with additional chopped peanuts. Cool until chocolate mixture is set.

Printable Recipe

This delicious brownie recipe comes from Pampered Chef. It makes a thick, rich bar that is perfect for sharing. I did not use a brownie mix, I just used a favorite 'easy brownie' recipe--I will post it soon. I don't often purchase brownie mixes, but I always have sugar, flour, cocoa, eggs and butter on hand.

Dulce de Leche Brownies made by Amber

 Beautiful Photography by the talented Amber Linderman Photography

I have mentioned before that my gals are great cooks--we live miles apart but we are always sharing menus, food ideas and new recipes. This recipe comes to us from David Lebovitz-a foodie that resides in London.
Amber made it, was amazed and promptly sent pictures out to each of us--to share the recipe and to make us slightly jealous that we weren't eating this yummy confection! I think it worked--we will all be making this before the weekend is up. One slight change--Amber opted to spread the nuts on the top of the finished brownie. That way she can please even those who aren't fond of nuts. Brilliant idea Amber.
On to the recipe:

Dulce de Leche Brownies--from Amber

8 tablespoons butter, diced

6 ounces bittersweet or semi-sweet chocolate, chopped

1/4 cup Dutch Process Cocoa Powder, Unsweetened

3 large eggs

1 teaspoon vanilla

1 cup sugar

1 cup flour

1 cup toasted pecans or walnuts

1 cup Dulce de Leche

Line an 8-inch  square pan with a foil sling, spray with Pam. this will insure the brownies will not stick and will help in the removal of the brownies.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. I have been know to do this step in the microwave. My microwave has a setting just for chocolate melting. I love it, I use it! Remove from heat/microwave and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla and flour. Mix in the nuts or reserve for sprinkling on top. Now have fun!
Scrape half of the batter into the prepared pan. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly. Sprinkle nuts on top if desired.
Bake at 350 for 35-45 minutes. Brownies will be done when center feels just slightly firm. Cool completely. Remove from pan, remove foil. Cut into smallish squares--they are rich. Enjoy!
Printable Recipe

 

You might also like:
Packable Brownies
Ghirardelli Classic Brown Sugar Brownie
Peanut Butter Cup Blondie
White Chocolate Browned Butter Blondie
Secret Recipe Club Brownie--Danielle's Brownie

Oreo Cheesecake Bites ala Jess

My sweet Daughter-in-Law Jess came to visit the other day. She brought dessert, she brought amazing dessert. We ate it and enjoyed every bite. Good job Jess. Dessert is always welcome at our home! This rich dessert feeds a crowd, it also keep well in the refrigerator for several days. Tightly wrapped it will keep for a month in the freezer. Wouldn't it be great to have a few goodies in the freezer for unexpected company--great idea!

Oreo Cheesecake a la Jess
36 Oreo Cookies
4 tablespoons butter
4 8 ounce packages of cream cheese--softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla
4 eggs
4 ounces semi-sweet melts--purchased at Winco or Gygis
4 ounces vanilla melts--purchased at Winco or Gygis
Line a 9x13 inch pan with foil--leave a 2 inch overhang--this will help in removing the bars. Spray the foil with Pam.
Finely crush 24 of the Oreos, add melted butter and combine. Press Oreo crumbs onto the bottom of the 9x13 pan, put in the freezer while mixing filling.
Beat the soften cream cheese till smooth. add sugar and mix well. Gently add sour cream and vanilla. Add eggs one at a time--beat gently after each addition. Coarsely chop the remaining cookies and fold them into the batter. Remove crust from the freezer--pour filling over crust. Bake at 325 for 35-40 minutes. Cheesecake is done when the sides are set and the center is almost set. Cool completely on a rack, When cool cover with plastic wrap and put in the refrigerator for 2 hours. When cold remove cheesecake from the pan using the foil over hangs--aren't you glad you left them! Remove foil and cut in bite size bars, these are quite rich so keep squares small. Put cheesecake bites on parchment paper. Put semi sweet chocolate melts in a heavy baggie. Melt in the microwave at 30 second intervals, knead the chocolate until it is melted and smooth. Cut a small hole in the corner of the bag and drizzle the chocolate onto the bars--have fun. It is good to drizzle! Repeat with the white chocolate. The chocolate will harden quite quickly but as with any good cheesecake the flavors will marry and be much better tomorrow. Tightly wrapped these bites will keep several days in the fridge. Wrapped tightly they will keep a month in the freezer. Thanks Jess
Printable Recipe
Inspired by Kraft

Packable Brownies

Talk about a fun tasty bite. These Packable Brownies are perfect for picnics, lunches, tailgating parties etc.  Hide them in the freezer for those unexpected or expected brownie attacks. They are also a perfect portion for hot fudge brownie cake. Just make these--I am sure you will find many ways to enjoy them.
Thanks Mary from One Perfect Bite for another incredible recipe.

Packable Brownies

1 square butter, 8 tablespoons

3 ounces unsweetened chocolate, chopped

1 cup sugar

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 teaspoon baking powder

1/4 teaspoon salt

2/3 cup flour

1/2 cup pecans or walnuts, toasted and chopped (yes, toast the nuts--it really makes a difference)

Microwave butter and chocolate--I have a wonderful setting on my microwave just for this purpose. If you don't have a chocolate setting, microwave for about 2 minutes, stir until smooth. Cool slightly.

In a large bowl whisk together the sugar, eggs, vanilla, baking powder and salt. Add the melted chocolate mixture and stir. Gently stir in the flour with a rubber scraper until just incorporated.

Using a large scoop portion batter in a 12 cup muffin tin that has been sprayed with Pam. Sprinkle nuts on top. Bake at 350 for about 20 minutes. Let cool slight and remove from pan. Now you can make 12 people very happy!

Printable Recipe

One Year Ago-------Orange Glazed Blueberry Scones

Two Years Ago-----Everything but the Kitchen Sink Cookies

Three Years Ago----Smoky Potatoes--Summer Side

Four Years Ago-----Blueberry Crumb Bars

Loaded Peanut Butter Bars

I wanted to make a batch of cookie bars but I had peanut butter on the mind. I've had a bag of Mini Reese's Peanut Butter Cups in the pantry. I have resisted opening them because I knew once I did they would be just too much temptation. Can you resist an opened bag of your favorite treat??? 

So using them in a dessert was the only solution. I was taking dinner into a new mother tonight, perfect timing. I loaded a plate for the new mother, shared a couple with friends at lunch and quickly cut the rest of them, double wrapped them and hid them in the freezer for upcoming company!

This recipe is my Thick and Chewy Cookie Bar with a peanut butter spin. Try them, they are delicious with any combination of chips!

Loaded Peanut Butter Bars

2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract

1 1/2 cups mini Reese's Peanut Butter Cups, cut in half

3/4 cup Reese's Peanut Butter Chips

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with Pam.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in the Peanut Butter Chips, Cups and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.
Printable Recipe 

Ghirardelli Clasic Brown Sugar Brownie

I will often make the recipe off the back of a product. They want you to have a successful experience and continue to purchase their product. So it really is in their best interest interest to have a delicious recipe. I needed a brownie, now I only have about 50 brownie recipes on my blog  but I saw this recipe and was intrigued--it was made with all brown sugar. I had to make it. You will find the recipe on the back of their Semi-sweet Ghirardelli wrapper it goes something like this:

Classic Brown Sugar Brownie
4 ounces Semi Sweet Ghirardelli baking bar (chopped)
1 cup brown sugar (7 ounces)
2 eggs
1/4 teaspoon baking powder
1/2 teaspoon salt
1 stick butter--cut into pieces
1 teaspoon vanilla
3/4 cup plus 2 tablespoons all purpose flour
1/3 cup Ghirardelli semi sweet chips
Mix 4 ounces chopped chocolate and butter pieces in a heavy saucepan. Heat on low til butter and chocolate are melted. Stir till smooth and cool to room temperature. When cool add brown sugar and vanilla. Add eggs one at a time stirring well after each. In a small bowl mix together flour, salt and baking powder. Slowly add to chocolate mixture. Add chocolate chips and 1/2 cup chopped nuts if desired.
Pour in an 8 inch square pan that has been sprayed and lined with parchment paper and sprayed again.Smooth batter with an offset spatula. Bake at 350 25-30 minutes until a tester comes out clean.
Printable Recipe

This was one delicious brownie--I always have the ingredients to make this yummy dish.

Chocolate Chip Cookie Bites with Nutella Swirl

 Chocolate Chip Cookie Bites with Nutella Swirl

1/2 cup butter, soft

1/2 Crisco

3/4 cup sugar

3/4 cup brown sugar

2 teaspoons vanilla

2 eggs

1 tablespoon water

2 1/4 cup flour

1 teaspoon salt

1 teaspoon baking soda

1 cup mini chocolate chips

3/4 cup finely chopped pecans

Cream butter and Crisco till smooth, add sugars, vanilla and eggs beating after each addition. Add water.

Mix together flour, salt and baking soda. Add  to creamed mixture, stir gently. Add chocolate chips and pecans. Using a small Pampered Chef Scoop put a level scoop of cookie dough in each cup of a sprayed mini muffin tin.  Bake at 325 for 8-10 minutes till top appears light brown. Cool in tin and remove when just cool. Frost with Nutella Swirl!

Nutella Butter Cream Swirl
3/4 cup (1 1/2 sticks) softened  butter

1/2 cup Nutella
1 teaspoon vanilla extract
1 tablespoon milk (I used 1%)
1 1/4 cups confectioners' sugar

Mix butter and Nutella add vanilla and milk, add powdered sugar. Whip and pipe onto cookie bites.

Frosting recipe comes from Tracy's Culinary Adventure

Sometimes you just want a winner. I know these cookie bites are delicious and get rave reviews wherever I take them. I like them because I always have everything in the house to make them. They come together in a jiffy, they are portion controlled and it is easy to change them up a bit.

Last time I made them for a 'garden party' for adults--so I went with an Almond Butter Cream Swirl. This batch was for kids so I went with my grandson, Gregory's favorite flavor--that would be Nutella!

The Nutella Butter Cream was silky smooth and was a dream to pipe. I used a disposable pastry bag fitted with a very large star tip. They are fancy and delicious. Perfect for summer gatherings.

Kids will love them but adults will make sure they get a couple!

Best Brownies

 The Best Brownie Recipe Ever
Really--the best brownie recipe ever? Could that be. There are many types of brownies, chewy, cakey, with nuts, without nut, with add ins, frosted or without frosting. How could one brownie be the best ever. Well I had to try it because I only have 27 brownie recipes on my blog and I certainly could use another.
This recipe called for browned butter--already moving up the scale fast. It uses cocoa--another plus as I always have some in the house. The recipe is made in one pan, sounding better all the time. The recipe did call for almonds but I had some roasted peanuts which I thought would go well with the nutty flavor of the browned butter. Well--are they the best ever? I served them at girls weekend and had many harsh brownie critics. They all gave this recipe a thumbs up! So yes go ahead and try it. See if it is your Best Brownie Recipe Ever!

The Best Brownie Recipe Ever
10 tablespoons butter, cut in 1 inch pieces
1 1/4 cup sugar
3/4 cup unsweetened cocoa
2 teaspoons water
1 teaspoon vanilla
1/4 teaspoon salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon flour
3/4 cup chopped dry roasted peanuts or walnuts
Melt butter in a medium saucepan over medium heat. Cook until foaming stops and brown bits form on the bottom of the pan--watch closely and stir often. Brown butter turns to black butter in seconds! Remove from heat, immediately add sugar, cocoa, water, salt and vanilla. Stir to blend.  Let cool for 5 minutes.
Add the eggs to the hot mixture 1 at a time, beating vigorously to blend after each addition. 
When the mixture looks thick and shiny add flour and stir until blended. Beat vigorously 60 strokes. Fold in nuts.
Line a 8 inch square pan with foil leaving a 2 inch overhang. Spray foil with Pam. Spread thick batter in pan. Bake at 325 for 25 to 30 minutes.
 Check brownies by inserting toothpick, a few moist crumbs might stick to the toothpick. Cool in pan on rack. Using foil overhang lift brownies from pan. Cut into squares and enjoy!
Is it your Best Brownie?? I found recipe on The Tasty Fork who found it on Bon Appetit 
Printable Recipe

1 year ago--------Thai Chicken Pizza
2 years ago-------Party Chicken Salad Sandwiches
3 years ago----- -Peanut butter Bars--Scott's favorite treat of all time!!
4 years ago-------Broccoli Salad

Linked to the Creative Home Acre Hop

Loaded Rice Krispie Treats for the Girls and it's Gluten Free!

A Rice Krispy Treat is a pretty lowly affair--but not for girls weekend! We added peanut butter because we can. We then went crazy with our drizzle. If one kind of chocolate is good--3 kinds will be amazing. So we used milk chocolate, dark chocolate and white chocolate. Yes, they made a delicious combination.

Loaded Rice Krispy Treats
40 or 4 cups marshmallows
5 tablespoons butter
1/3 cup peanut butter butter
Mix together in Microwave till creamy and smooth. Add 5 cups of Rice Krispy  and 1/2 cup of white chocolate chips. Pat into a buttered or sprayed 8 inch square pan. This will make a thick treat. Putting in a 9x13 inch pan will make a thinner treat. When cool remove from pan and cut into desired shapes. Drizzle with chocolate! I use chocolate melting wafers purchased in bulk from WinCo. These have a great flavor and dry quickly. I melt about 1/4 cup melts in a small zip lock baggie. Heat in 30 second intervals, knead chocolate in package. When completely melted snip a very small corner off the baggie and use this to drizzle--yes it really does work!
Printable Recipe

Great American Brownie Pie

Brownies are one of my favorite food groups. I like cakey, chewy, with nuts, without nuts, frosted and unfrosted. So what makes this brownie recipe stand out? It has to be the addition of almond extract, almonds, maraschino cherries and white chocolate chips. Its fun pie shape was unusual and made a fun presentation. This made a delicious Sunday Dessert--everyone loved it. I'm happy to add it to my list of yummy brownie recipes!

Great American Brownie Pie
1/2 cup butter softened
3/4 cup sugar
2 eggs
2 tablespoons corn syrup
1 1/2 teaspoon almond extract
2/3 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/3 cup chopped maraschino cherries
1/3 cup sliced almonds
1 cup white chocolate chips (I used mini white chips)

Cream butter and sugar, add eggs, corn syrup and almond extract. Mix well. Combine flour, cocoa and baking powder, whisk to combine. Add to creamed mixture and stir gently. Drain chopped cherries on paper towels. Fold the cherries, almonds and chips into batter.
Spread mixture in a deep dish 9 inch pie plate that has been sprayed with Pam for Baking. Bake at 325 until a toothpick comes out clean--about 35-40 minutes. Cool. Serve with whipped cream or vanilla ice cream, garnish with cherries and almond slices.
Recipe from Taste of Home Cookies--credited to Edie Despain from Logan, Utah.
Printable recipe

Peanut Butter Cup Blondies

I go to lunch monthly with a great group of ladies. We laugh, eat, and laugh some more. We joke that we are eating our way thru Utah County! We don't often get dessert--so I happily bring it. I need to try recipes for my blog and I love to share. It is also difficult having a pan of goodies staring at me all day.
I made these Peanut Butter Cup Blondies because I had a bag of Mini Reese's Peanut Butter Cups in the pantry. I knew if I didn't use them soon I would eat them straight out of the bag. Do you ever do this--please say yes?
The recipe was simple to put together which was a good thing because time was short. I cooked the blondies and then put them outside in 30 degrees to cool. It wasn't long and they were packaged and ready to go. The blondies looked like little presents. Who doesn't want a goodie wrapped and ribboned (I made that word up)!
This recipe comes from Alida's Kitchen. 

Peanut Butter Cup Blondies
1 1/4 cup flour
1/2 cup sugar
1/2 cup brown sugar (3 1/2 ounces)
1/4 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons butter, melted
1/ 3 cup peanut butter
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1/2 cup chocolate chips--I used Hershey's Mini Kisses
4 ounces Mini Peanut Butter Cups, cut in half
 In a large bowl mix together flour, sugars, salt and baking powder. In a small bowl mix together melted butter, peanut butter, eggs, milk and vanilla. Add wet ingredients to dry and mix just until moistened. Stir in chocolate chips. Put in a 9x9 square pan that has been sprayed with Pam, lined with parchment and sprayed again. Pat batter into pan. Sprinkle Peanut Butter Cups over top and press down lightly. 
Bake at 375 for about 25 minutes or until a few crumbs remain on a toothpick. Cool and cut into bars.

One year ago.......Crustless Ham and Artichoke Quiche

Two years ago.....Toasted Almond Scones.

Three years ago....Teryiaki Salmon with Orzo and Spinach

Four years ago......Surprise Cookies

The Ultimate Brownies

This delicious brownie recipe came from a friend of a friend of a friend. She claims it came from a bakery. But it matters not where it came from the important thing is that now I have it!
 This is one amazing brownie, I served it at Mom's 85th birthday party and it was an instant hit. It makes plenty so it is the perfect party food.

The Ultimate Brownies
1 C. butter
2 oz. unsweetened chocolate
Melt butter and chocolate together in a small pan.

Then add:

2 cups sugar

4 eggs beating well after each addition

1 tablespoon vanilla

Gently add:
2 C. flour
2 T. baking powder
1 C. lightly chopped pecans

Spread into greased pan. The pan is a Wilton 11x15x2 inch pan. It can be purchased at Wal-Mart for about $12.00. The deep pan is important because it is a tall brownie.

Cream Cheese layer:

Mix together
1 C. sugar
12 oz. softened cream cheese
1/2 C. butter—very soft
4 T. flour
2 eggs, beaten
1 tsp. vanilla

Spread on top of chocolate layer.  Bake at 350 for 35 minutes or until a toothpick comes out with a few crumbs attached. Brownies should also begin to pull away from the pan.
Spread 3/4 package mini marshmallows on top of brownies and put back in the
oven until puffed and just beginning to brown.
Icing:
Melt together in a pan.
2/3 cup butter
2/3 cup milk
4 ounces of unsweetened chocolate

Mix in with a hand mixer:
2 tsp. vanilla
4 oz softened cream cheese
7 cups powdered sugar

Mix until smooth.  Drop on warm brownies and using an offset spatula gently spread the frosting. It will mix with the marshmallow to make beautiful swirls. I used about 2/3 of the frosting. I don’t mind having some frosting in the fridge for a quick dessert.
Plan ahead--this desert is best made the day before you serve it. Store in the refrigerator. Well chilled it cuts beautifully.