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

Plum Cake

This delicious dish could be called a cake, pie or cobbler. I'm sure this is a dessert my grandmother made, it is old fashioned goodness. It is simple, it is ordinary, it is perfect.

It comes from Dorie Greenspan's, Baking From My Home to Yours (my all time favorite cookbook). 

Jess requests this for her birthday every year. It really needs to be enjoyed more than once a year!

Plum Cake

2 pounds ripe but firm plums, pitted

1 1/2 cups sugar

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon ground coriander

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

1/2 teaspoon vanilla

1/2 teaspoon almond extract

1 stick butter cut in 4 pieces

Heat oven to 350.

Cut each plum into 6-8 pieces and toss into a bowl. Add 1/2 cup sugar, cinnamon, ginger and coriander. Stir to combine. Let sit while you prepare the batter. The plums will give up a bit of juice and form a syrup.

Put the remaining 1 cup sugar in a bowl. Add flour, baking powder and salt. Stir to combine. Add the milk and extracts and whisk till you have a smooth batter.

Put the butter in a 9x13 Pyrex or Stoneware baking dish. Put in oven and let  the butter melt--about 5 minutes. Remove hot pan from oven, whisk batter one more time and pour over melted butter. It will probably set around the edges. Scatter the plums evenly over the batter and drizzle any remaining syrup. Bake for 40-50 minutes or until the top is golden and a thin knife inserted into the center of the cake comes out clean. Cool for at least 20 minutes, or let cool to room temperature. Serve with vanilla ice cream. This dessert is best if eaten the day it is prepared--but I must say that a leftover piece tasted very good for breakfast. I just look at it as fruit and milk. Perfect way to start a day!
Printable Recipe

Blueberry Crumb Cake

Do you purchase those big baskets of Blueberries at Costco? I do and I seem to forget just how much they contain! We had berries on our cereal, berries as snacks and we still had blueberries. This recipe proved to be a winner. It is just what a breakfast cake should be--moist, not to sweet, full of fruit and plenty of streusel topping.
You could top with ice cream and call this a dessert. But since it is full of healthy blueberries I'll probably enjoy it for breakfast. Tis the season for berries. I can't wait to make it again.

Blueberry Crumb Cake
5 tablespoons softened butter
2 cups flour
2 heaping teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
3/4 cup whole milk
2 cups fresh blueberries

Topping
1/2 cup flour
1/2 cup sugar
6 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons coarse sugar

For the cake--Preheat oven to 350. Grease a 9x13 inch baking pan with butter or Pam.
Mix together flour, baking powder, cinnamon and salt. Set aside.
Cream the butter and sugar with an electric mixer, add the egg and vanilla--mix until combined. Add the flour mixture alternately with the milk until just combined. Gently fold in blueberries. Pour the batter in the prepared pan.
For the topping--Combine the flour, sugar, butter, cinnamon and salt. Cut together using two knifes or a pastry cutter. Sprinkle topping on top of the batter. Sprinkle with coarse sugar.
Bake 35 minutes until a toothpick comes out clean. Do not over bake--no one likes dry cake!
Serve warm with a little softened butter. I personally like a dollop of  whipped cream on top.
Printable recipe
I found this recipe on The Pioneer Woman's Blog.

Almond Poppy Seed Muffins

I have never really been a breakfast person. I like a glass of juice and a piece of toast.
But I do like Brunch. A meal served at 10, when one is fully awake and moving is my kind of meal. There are so many available options for brunch. A light brunch may just be juice, muffins and a fruit tray. When my sons are in town if I mention the word, 'brunch' I better have bacon, sausage links and sliced ham. Other great brunch choices are Sunshine Casserole, Denver Omelet, Breakfast Pizza or a breakfast burrito. These also are great for dinner.
Now back to the blog post--I'm talking the most delicious Almond Poppy Seed Muffins, these gems are chuck full of flavor and texture.
I found this delicious recipe on Life Made Simple.

Almond Poppy Seed Muffins
1 cup flour
1/2 cup cake flour--to make cake flour put 1 tablespoon of cornstarch in a half cup measure, fill with all purpose flour
1 cup sugar
9 tablespoons butter--softened
2 eggs
3/4 cup sour cream
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
2 teaspoons almond extract
2 tablespoons poppy seeds
slivered or sliced almonds for the top
Sift together flour, cake flour, baking soda, baking powder and salt three times. Set aside. Yes, I really did this. Beat the butter and sugar for 2 minutes. Add eggs one at a time and beat well. Add extracts and poppy seeds. Add the flour alternating with the sour cream. Mix gently.
Either spray muffin pan with Pam or put in cupcake liners. I found some darling liners at Gygi's. Using a large scoop fill muffin cups 2/3 full. Do not overfill. Sprinkle almonds on top of batter. This recipe made 12 regular size muffins and 12 mini muffins. Bake at 375. 20-23 for regular size muffins, 10-12 minutes for mini muffins. Toothpick should come out clean. Don't over bake.
Printable Recipe

Chocolate Chip Pumpkin Bread

I saw a sign a couple of weeks ago at my local Kneaders announcing the arrival of Pumpkin Bread. I almost did a U turn right there. I know their bread is good. But I knew I had all the ingredients at home to make my own Pumpkin Bread. I wanted to try a new recipe and this was at the top of the list. I found the recipe at Our Best Bites--I made a few minor changes and decided it was delicious!
Welcome Fall!

Chocolate Chip Pumpkin Bread
2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour (again spoon, don't scoop!)
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 oz container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 tsp vanilla
1-2 cups chocolate chips (plus a few extra for the top) I like plenty of chocolate in my pumpkin bread so I used 2 cups. I tried mini semi sweet chocolate chips in one batch, not bad. But the second time I made this recipe I used 60% Cocoa Semi Sweet chips--much better, I like a bigger bite of chocolate  in my pumpkin bread.

Preheat oven to 350 degrees.  Combine flours, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

In a separate bowl combine sugars and stir until well mixed.  Add yogurt, eggs, pumpkin, oil, and vanilla. Whisk until smooth.

Slowly add dry ingredients and mix gently, being careful not to over mix.  When combined gently stir in chocolate chips. Divide batter between pans that have been sprayed with Pam and sprinkle the top with additional chocolate chips.

Bake large loaves for 50-60 minutes, check smaller loaves after 35-40 minutes or until a skewer comes out with on a few crumbs attached. Don't over bake!  Let cool for 10 minutes and then run a sharp knife around the edges before removing from the pan.

This recipe makes two large 9x5 inch loaves of pumpkin bread; however I have better luck with smaller loaves and I wanted to share with friends. At my local Walmart I found a set of 5 Mini Loaf Pans that are disposable. Perfect. This recipe made 6 mini loaves. I decided they were a bit too full so the second time I baked them I made 6 mini loaves and 2 muffins (I cooked the two muffins in small 1 cup glass dishes). I know this is probably too much information but I really don't want pumpkin batter all over the bottom of your oven! It is a good idea to put loaf pans (whatever size) on a cookie sheet to bake, this avoids oven messes and makes it easier to transport loaves in and out of the oven.
Printable Recipe

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

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.

TWD/BWJ Rhubarb Baby Cakes

While Rhubarb Baby Cakes may not win a beauty pageant they do taste delicious! This sweet cake starts out with a brown sugar caramel sauce and chopped pecans.  Thin slices of rhubarb are layered over the pecan/caramel sauce. Top all of this goodness with yummy cake batter. This bakes into a delicious little cake with tart rhubarb and sweet pecan caramel sauce on top.
You can make this recipe with any kind of fruit--think apple, peach or how about blueberries? This is a baby cake but you can also make the cake in a larger cake or spring form pan. The possibilities are endless.
Check Erin's blog for the complete recipe. Then check the TWB/BWJ  LYL and see what other bakers did with this 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

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. 

Easy Chocolate Swirl Cheescake

Sometimes I want a cheesecake--not the get out the spring form pan, crush crackers, melt butter, zest lemons, soften 4 blocks of cream cheese kind. I don't need enough for a dinner party. I just need a small cheesecake for 2 to 4. This is my remedy for Cheese Cake Now!

It's easy, has all the components, tastes delicious and is easy. You will love it and did I say it was easy??
Purchase a graham cracker or chocolate crust from the supermarket. Yes, you could make your own but then it starts getting labor intensive and this recipe is about easy. Luckily I had a crust in my storage room just waiting for such an endeavor.
Here is the complete easy recipe:

Easy Chocolate Swirl Cheese Cake
Soften 2- 8 ounce packages of cream cheese (left over from holiday baking that didn't happen) by soften I mean put it in the microwave on the soften cream cheese setting--works like a charm.
2 eggs, room temperature
1/2 sugar
1/2 cup sour cream
2 teaspoons vanilla
3 ounces semi sweet chocolate-melted

Combine cream cheese, sugar, vanilla and sour cream in the bowl of a mixer and mix until there are no lumps. This will take a few minutes. Now add eggs one at a time and beat until just combined. Remove 1 cup of the cheesecake mixture and mix it with the chocolate. It's beautiful!
Pour 2/3 of the remaining cheesecake mixture in the graham cracker crust. Using a spoon put dollops of chocolate cheese cake randomly on the cheese cake. Cover with remaining cheese cake batter. Now get a butter knife and gently swirl the two mixtures together. Every swirlier will be different, each cake will be wonderful.
Put pie pan on a cookie sheet for stability. Bake at 350 for about 35 minutes. The most difficult part of this recipe is letting it cool for 4 hours. So if you want it for dinner make it early in the day, it's even better made the day  before. Cheesecake ages beautifully.
Top with fresh fruit, whipped cream, chocolate shavings or ice cream. This recipe is meant to be enjoyed!

Molten Lava Cakes--my way!

I love hosting Book Club. Who doesn't like a reason to make a special treat for good friends. Tonight we discussed the book The 5 Love Languages by Gary Chapman. This books has been around for awhile but it is one that you can read and reread. I always like to read books on improving relationships. This book has plenty of food for thought. I decided my love language is desserts!
We enjoyed this dessert with chocolate covered strawberries. Strawberries are sweet and delicious right now so enjoy--with or without chocolate.

Molten Lava Cakes--my way
3 tablespoons butter
heaping 1/3 cup semi sweet chocolate chips
3 tablespoons flour
1/2 cup powdered sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla

Melt the butter and chocolate chips together in the microwave. Add the flour and powdered sugar--mixture will be thick. Stir in eggs and vanilla. Mix until smooth. Pour into 4 or 5 muffin tins that have been sprayed with Pam. Bake at 425 for 8 minutes. Let cakes cool in the pan for a minute or two. Remove and serve with whipped cream, vanilla ice cream and berries. This is one decedent delicious dessert. It is so quick you can mix it up while your oven heats and in 8 minutes you have the best dessert. It is too easy!
I cut the recipe way back and make smaller portions. But one cake with ice cream is a perfect dessert.
Printable Recipe
Inspired by a recipe on Savory Sweet Life.

 

One Year Ago------Apple Cinnamon Bites
Two Years Ago-----Ham and Bean Soup
Three Years Ago----Fresh Cranberry Scones

Lemon Yogurt Muffins

It is cold in Utah, very cold! It is also pretty smoggy so don't take a deep breath when you are outside! What has this got to do with muffins?? Well somewhere it is sunny and warm and lemons are at their peak. These little citrus morsels are about as good and sunny as it gets in January! They come together quickly and are delicious. The original recipe from Mel's Kitchen Cafe is for lemon loaves. But I'm quite impatient--loaves takes so long to bake. These little mini muffins are ready in minutes. Whatever pan you bake these in they are sure to brighten your day!

Lemon Yogurt Muffins
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 cups granulated sugar
3 tablespoons lemon zest--from 3 large lemons
4 large eggs
1 teaspoon pure vanilla
1/2 vegetable oil
1/2 cup applesauce
1 1/2 cups plain yogurt
Glaze
1/3 to 1/2 cup fresh lemon juice (from the lemons you zested))
4 tablespoons sugar

Whisk together the flour, baking powder and salt. In a large bowl combine the sugar and lemon zest--rub between your fingers until the sugar is moist and smells out of this world. This is one of my favorite cooking activities! Stir in the eggs, vanilla, oil, applesauce and yogurt. Add the dry ingredients and mix till just combined. Never over mix muffins or quick breads they will become tough--who wants a tough muffin??

Pour batter into pans that have been sprayed with Baker's Joy. This makes plenty. I would probably make some mini loaves and mini muffins. I really can't say how many it will make as pans vary so much. I do know that I have muffin recipes with 1 cup of flour and they make 24 mini muffins. Mel said she makes 2 loaves that are 8 1/2 by 4 1/2 inch pans and has some batter left over for a few muffins. Sorry I can't give you better guidance here! Make them and see what works with your pans!

Bake at 350 till a toothpick comes out clean. A loaf pan will be 45-55 minutes and muffins will be 14-25 minutes. Watch closely you don't want an over baked dry muffin!
While the bread/muffins are baking combine the glaze ingredients in a small saucepan and bring to a boil. Remove from heat. While muffins are still warm brush glaze over tops. You may want to poke holes in your muffins so the glaze will soak in. Brush muffins several times until all glaze is used. Enjoy your bite of sunshine!

Gingerbread Baby Cakes TWD/BWJ

First of all please know that I do love ginger--in any form. I just made Dories Ginger Cookies for a Christmas party and they were delicious. I was excited to make Gingerbread Baby Cakes. I don't own baby pans so I made half a recipe and put it in a 'baby bunt' pan. It was beautiful as you can see. It smelled wonderful. But then I tasted it. I cut myself a small slice and put a big dollop of whipped cream on it. The cream helped for sure--but not enough. It wasn't that the ginger was too strong because all I could tasted was molasses.
I had my husband taste it, his comment was, 'that's really a waste of whipped cream'. You will have to check out other TWD bloggers and see how they felt, we gave it at least 2 thumbs down.
I'll stick to Dories All In One Holiday Cake.

But I do have a darling granddaughter, you can enjoy her!

TWD/BWJ Best Ever Brownies

I feel that I am somewhat of an expert on the subject of brownies. I have been making them for about 50 years! I tend to enjoy more of the 'cakey' variety of brownies so I was a bit concerned when I read that this recipe was 'chewy' and if I liked 'cakey' brownies to just move on. Well I couldn't move on, this was the recipe and I trust Julia so I approached this recipe with an open mind. 

 They brownies came together quickly. I did spray my pan--I used a nine inch stoneware pan as the recipe suggested. The batter was smooth and chocolaty. I cooked the recipe for about 7 minutes longer than the recipe stated. I did sprinkle chopped pecans on top of half of the pan, I love pecans. I chilled the brownies and tried to cut them with a sharp very clean knife. The top cracked--not the most beautiful brownie, but I decided I kind of liked the look.
Now for the taste, absolutely delicious. The brownies were perfect--chewy but not gooey. I think I just might have a new favorite brownie recipe. Thanks Julia once again you have broadened my brownie horizons.
Check A Beautiful Mess for the complete recipe. You really will want to make these.

One Year Ago----Pumpkin Cheesecake with Sour Cream Topping
Two Years Ago--Candise's Cherry Comfort Bars
Three Years Ago-Baked Potato Soup

Frosted Oatmeal Peanut Butter Bars

Are these not the best looking bars! And believe me they taste delicious. Day one they were yummy, day two they had improved, day three; still yummy. They didn't make it till day four. This makes a large pan, it is perfect to take to a family gathering or just share some with your neighbors.
This recipe comes from Taste of Home, I read through 8 pages of reviews and decided what I needed to do to make these mine. Several reviewers said it lacked peanut butter flavor--I added peanut butter chips, others said it was dry, I didn't overcook it! I added some oatmeal for body and because I love oatmeal.The best change I made was frosting!  Everything is better frosted don't you think. So, I'm happy to share with you:

Frosted Oatmeal Peanut Butter Bars
2/3 cup butter, soft
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar (7 ounces)
4 eggs
1 tablespoon vanilla extract
2 cups flour
1 cup oatmeal, quick
2 teaspoons baking powder
1/2 teaspoon salt
2 cups milk chocolate chips
1 cup Reese's Peanut Butter Chips
In the bowl of your mixer cream the butter, peanut butter and sugars. Add eggs one at a time, beating well after each one, add vanilla. In another bowl combine oatmeal, flour, baking powder, salt and chips. Gradually add to creamed mixture.
I baked mine in a Large Pampered Chef Bar Pan (the only true pan) that had been sprayed with Pam. Bake at 350 for 25-35 minutes. Do Not Over Bake. All ovens bake differently. Remove from oven when a toothpick comes out with just a few crumbs attached. Cool and Frost with my favorite frosting. Cut in bars, clean your cutting knife often in hot water and dry, this will ensure clean cuts.

One Year Ago---Coconut Curry Soup
Two Years Ago--French Dip Sandwiches
Three Years Ago-All in One Holiday Cake

Pumpkin Chocolate Cheesecake Bars

It's October and my youngest son's birthday. He requested a roast beef dinner which is not surprising--all our kids like roast beef. I think it must be comfort food, and it's good! I didn't ask Max what he wanted for dessert, what if he said vanilla ice cream? I know he likes cheesecake, chocolate and pumpkin. I checked my Pinterest boards and found the perfect dessert. It is from Better Homes and Gardens. It was a hit, a perfect combination of favorite flavors

Pumpkin Chocolate Cheesecake Bars

1 1/4   cups graham cracker crumbs

1/4      cup sugar

1/3      cup butter

2         8 ounces packages cream cheese, softened 

1 3/4   cups sugar

3         eggs

1         cup canned pumpkin

1/2      teaspoon pumpkin pie spice

1/2      teaspoon vanilla

1/4      teaspoon salt

6         ounces semisweet chocolate, cut up or 1 cup semisweet chocolate chips

2         tablespoons butter

Combine graham cracker crumbs, 1/4 cup sugar and 1/3 cup melted butter. Press mixture evenly in a greased 9 by 13 inch baking pan.

In a large bowl combine cream cheese and 1 3/4 cups sugar. Beat with electric mixer on medium speed until smooth. Add eggs one at a time, beating on low speed until just combined. Beat in pumpkin, pumpkin pie spice, vanilla and salt. Remove 1 1/4 cups of the mixture.

Heat the chocolate and butter on low heat until melted. Whisk chocolate mixture into the 1 1/4 cups pumpkin mixture. Pour over crust, spread evenly and bake at 325 degrees for 15 minutes.

Pour the remaining pumpkin mixture over the  baked chocolate layer, spread evenly. Bake for 40-45 minutes more or until filling is puffed and center is set.

Cool for 3 hours. Serve with whipped cream or vanilla ice cream.

One year ago---Pumpkin Cheesecake and the Birthday Boy
Two years ago--Caramel Pumpkin Pie
Three years ago-Pumpkin Patch Cupcakes

Nectarine Upside-down Chiffon Cake--TWD BWJ

We celebrated Hubby's birthday late--a month late to be exact. That's what happens when a birthday falls just days before a child's wedding. Normally I would just make a chocolate bundt cake or something tried and true. Thanks to this wonderful baking group I had the challenge to make something new and different.
I read the recipe thru several times--it does need a little thought and planning.

But can I just say for the record that this Nectarine Upside-down Chiffon Cake was absolutely delicious. It was like nothing I've ever tasted (maybe I should get out more)! The nectarines and brown sugar made a beautiful topping. The Chiffon Cake part  was light and delicious. The streusel was good but if I made the recipe again I would leave it out so I could just enjoy the cake. The baked streusel was tasty and I see many uses for it. Like atop blueberry muffins or on top of fresh peach ice cream. I really don't lack in the dessert department!

All in all I'm glad I made this recipe, glad I tried something slightly out of my comfort zone. Very happy to have a well written cookbook that walks me right thru a dessert such as this. We were all happy to have a delicious late birthday cake!
The complete recipe can be found on Marlise's and Susan's blog. It really is worth making.

Peanut Butter Sheet Cake

Sheet cakes take me back to my childhood. Cupcakes hadn't come into vogue, I think life was more practical. Mom always had homemade goods, fresh bread, cookies and often a 9x13 cake. Favorite flavors were Grandmas Double Lemon Cake, the ever practical Boiled Raisin Cake and Chocolate Cake with Beautiful Frosting. Family reunions always featured several cakes, all in the pan--you just served yourself. No fancy platters or serving dishes. At the end of the day everyone took home a dirty pan. Simple.

I needed a quick dessert last week and turned to my Pinterest boards. I had pinned a Peanut Butter Sheet Cake. We love peanut butter, this looked like the perfect dessert. The cake is frosted while it is still warm--a plus when time is short. This cake was a crowd pleaser. I will add it to my 'make again soon' list.

Peanut Butter Sheet Cake

2 cups flour

2 cups sugar

1/2 teaspoon salt

1 teaspoon baking soda

1 cup water

1 cup butter

1/4 cup peanut butter

2 eggs beaten

1 teaspoon vanilla

1/2 cup buttermilk

Peanut Butter Frosting

1/2 cup butter

1/4 cup peanut butter

1/2 cup cream--or milk

16 ounces powdered sugar

1 teaspoon vanilla

In a bowl whisk together the flour sugar, salt and baking soda. In a medium saucepan heat water, butter and peanut butter. Bring to a boil and remove from heat; add the dry ingredients. In a small bowl beat eggs, vanilla and buttermilk; add to ingredient in saucepan. Pour mixture in a 10X15 inch jelly roll pan that has been sprayed with Pam for Baking. Bake at 350 for 28-30 minutes until done.

While cake is baking make frosting. In the same saucepan heat butter, cream and peanut butter to a boil. Remove from heat and add powdered sugar and vanilla. Beat to desired consistency. Pour/spread frosting over warm cake. Sprinkle with chopped peanuts (we used 4 packages of the peanuts that come with the chocolate sundaes from McDonald's). The cake was a hit. We served it with ice cream for dessert. We ate it plain for breakfast.

Thanks The Wednesday Baker for a great recipe!