Zucchini Brownies. Chocolate chip zucchini brownies. are you ever skeptical of a recipe when you first read it? Like, “how can this actually work? And how is it possible that the end result actually tastes good?!” That’s how i felt when i first spied a recipe for zucchini brownies. now you’re skeptical too, huh? Well i’m here to tell you that zucchini brownies aren’t scary. or weird. they’re uber-moist, decadent, and quite possibly the most delicious new way to sneak more vegetables into your diet! I’d been hankering to do some vegetable baking when i stumbled across the idea to make zucchini brownies. what the eff is vegetable baking, you might ask?
Vegetable baking = making sweet and tasty baked goods using veggies. think carrot cake, squash bars, or zucchini bread. actually, i was considering making zucchini bread first. then i thought of making zucchini muffins. my mind then drifted to chocolate zucchini cake. as you can see, my mind does a lot of bouncing around. ha! Also, is moistest a word?
Ingredients: Cookies and Cream Brownies. We just returned from quite a week at Lake Powell. Less than an hour after our flight landed in Arizona from Florida my youngest son tripped and gashed his head on my mom’s kitchen chair. 5 hours and 12 stitches later, my son left the ER with a Harry Potter scar on his forehead. After much debating we decided to head to Lake Powell anyway. Our first night at Lake Powell my two oldest boys were up all night throwing up. Which stinks when you’re at home and really stinks when your miles away from an ever so convenient washing machine. The next night my oldest son was accidentally hit with an oar and ended up in the Lake Powell ER for 11 stitches. At this point I knew the Lake Powell gods were clearly against me. I didn’t want to admit defeat even though I now had two kids that weren’t allowed in lake water by doctors orders and we still had a full week at Lake Powell.
Then the tsunami hit. BUT despite all that, we had a lot of fun with good food, friends, and family. Cookies and Cream Brownies. Chocolate-Coconut Bars. Chocolate Peanut Butter Pretzel Brownies. Yesterday I got an email letter. It went a little something like this. Dear Ms. the Baker, Hi there… blah blah blaaah. I often feel the urge to eat like a trucker. Blah blah blaaaah. I always want french fries and hot dogs and meat loaf and steak. Blaah blaah blaaaaah. Blaah blah, Rachel Ironically, this email letter was from my real life best friend, Rachel. Rachel is prettier than me. Because I want to honor and maintain the best friendship between Rachel and I… I made her these brownies. Listen… Rachel was on to something when she dreamt up these brownies. Dense chocolate fudge brownie swirled with sweet and salty peanut butter, topped with crunchy pretzel sticks and sprinkled with coarse sea salt. Come on… If you don’t have an instant desire to make these… I don’t know what the heck you’re doing here.
Lord have mercy on our midsections. Chocolate Peanut Butter Pretzel Brownies makes 9 large brownies adapted from Martha Stewart Print this Recipe! For the Brownie: 3/4 cup granulated sugar. Cookie Dough Cheesecake Bars. Seven Layer Cookies. My biggest fault as a cook is often my greatest blessing: rarely can I prepare a recipe as-is. My general rule is to prepare a recipe once as directed, then tailor it on subsequent remakes. But sometimes the adventurous side of me takes over and my good intentions go out the window.
Case in point, this very competent Seven Layer Cookie recipe from the 1785 Inn : when prepared as directed, I have no doubt it produces one heck of a cookie. But because I believe in transparency, I admit to tweaking this recipe before making it through even once. Was it a wise move? Only your taste buds can decide. Fair warning: my adapted version of this cookie is sweet, moreso than the original recipe. In all fairness to the 1785 Inn , I'm going to provide their original recipe, then include my tweaks at the end. Whichever version you try, it is my sincere hope you enjoy them. Seven Layer Cookies (& How They Became Ten Layer Cookies) Ingredients: Directions: To Make As Ten Layer Cookies.
Chocolate and Peanut Butter Squares. My children are seriously allergic to tree nuts and peanuts. They would have what is called anaphylactic reaction and even a smidgen of nut will have dire consequences unless immediate action is taken and we get them to the hospital...quick. My son , who is now 9, tasted a cashew just before he was three and it literally almost killed him. That has been the only time a nut, in any form, has ever entered his body. My daughter (6) had never tasted a nut or nut product until last year. She accidentally tasted a tiny heart from her cousins Valentine candy "loot" and it wasn't pretty. She actually asked me first if it was ok...however I had just gotten burned pretty good while making a big batch of funnel cakes for the kids at the get together we were at and was totally distracted.
I didn't pay attention to what she was asking...she being 5 took that as a yes, 2 seconds later she cried out "Mommy, I think I am eating nuts". My kids also happen to be severely allergic to all shellfish. Enjoy! Tiramisu Cheesecake Bars. May 17, 2011 | Print | E-mail | Filed under cheesecake, chocolate, coffee Every Easter, I try to come up with a new dessert to serve the family. The first year we hosted, it was fruit tartlets. The second year, I believe it was Oreo truffles.
After that, things get a little fuzzy and I can’t remember exactly what I made each year…but this year, it was these tiramisu cheesecake bars. I’m not going to lie, they take some time in the kitchen between all of the baking and cooling – but none of the steps are that hard, promise! For the sugar cookie crust: 2 3/4 cups flour1 tsp baking soda1/2 tsp baking powder1/2 tsp salt1 1/2 cups granulated sugar2 sticks unsalted butter, softened1 egg1/2 tsp vanilla extract Recipes for filling and topping adapted from here.
For the filling: 2 (8 ounce) packages cream cheese, softened (I used reduced fat)1 (14 ounce) can sweetened condensed milk1 tbsp ground coffee or espresso2 tsp vanilla extract2 eggs1 cup dark chocolate chips For the topping: Leave a Reply. Key Lime Swirl Cheesecake Bars. Salted Chocolate Caramel Bars. We’re watching our friend’s cat right now, and it’s a lot of fun. Kramer and I want to get a pet so badly, but I just don’t think that I have the time, energy, or, frankly, money, to take care of an animal the way I would like to. For now, though, it’s just fun to pretend to have a pet for a week. His name is Eddie and he’s pretty funny. I’ve never had a cat before, but Kramer grew up with them so he’s more accustomed to their behavior than I am.
These bars really do taste like Twix, and I’m not even exaggerating. Your ingredients. Combine your flour, brown sugar, cornstarch, and salt. Cut your cold butter into cubes and add to the flour. Using your hands or a pastry cutter, cut the butter into the flour until a course mixture forms. Mix in the water and the egg yolk until combined. Using your hands, spread the dough into a greased 9×13 pan. Combine the condensed milk, butter, brown sugar, corn syrup, and vanilla in a sauce pot. Spread the caramel over the baked shortbread crust. Cook time: