Deep-Dish Chocolate Chip Cookie. By Lauren Zembron, on July 20th, 2012 I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!) , they’re apparently back with a vengeance on my appetite’s menu. Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome.
And if you’re not? I’m sorry. Now let’s get to this deep-dish cookie. Jenny from Picky Palate recently posted a recipe for a microwavable chocolate chip cookie made in a ramekin that looked so unbelievably delicious I had to make my own (slightly healthier) version. I cut out half of the sugar, subbed in whole wheat pastry flour, and used grain-sweetened chocolate chips (which have less sugar than semi-sweet chips). Now I’m under no delusion that even my version is healthy. Chocolate Chip Cookie A la Mode. I had so much fun developing this recipe. Talk about kinda dangerous though. This baby is baked in 60 seconds, no lie!!
The cookie dough recipe is prepared right in your ramekin, so we are also talking about minimal dishes. Win win, right? You know those fabulous pizzookie’s you order at certain restaurants? In any case, Enjoy my friends!! Start by creaming your butter and sugars right in your ramekin. Just like so, light and fluffy. You’ll add a couple tablespoons of beaten egg next. A splash of vanilla please. Give another good stir of the spoon until combined. Once combined, add your dry ingredients right to the ramekin. Flour, salt and baking soda all set! Give a few stirs then…. Time for some fabulous chips! Oh yah! Top with a lovely scoop of vanilla ice cream and drizzle with my homemade magic shell!
Mmmmm. To share or not to share? 60 Second Chocolate Chip Cookie A la Mode Ingredients Directions Place butter and sugars into a 2-cup ramekin, beat with spoon until well combined. Apple Slab. Apple Slab. Fairly rolls off the tongue, doesn’t it? I doubt anything I’ve ever baked has a less compelling name. But truth be told, it wasn’t the name that attracted me. It was an email from a reader wanting to re-create something his grandmother had made decades ago. And since I’m a complete sucker for old-time recipes, I took the bait. This reader – I remember his name was Frank, though unfortunately I’ve long since lost his email – recalled “an apple pie baked in a rectangular pan, with a thinner than normal layer of apples and a white glaze on top.”
Hmmm, shouldn’t be hard to figure out. Which I did fairly easily, simply by Googling “apple pie rectangular glazed.” Kind of. So many recipes, so little time… Apple Slab had to wait its turn. Hmmm, speaking of Bienenstich – there’s another one waiting in the wings. Even when you work in the King Arthur test kitchen, there’s STILL not time to bake everything on your “sounds good” list. Yup, that was it. The result? Fold in half… Unfold. Cut.
Crack-Brownies. I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. I wanted to make it while I was on vacation, but couldn’t drag myself up off the couch to do so. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.
Mr. The Brownie. Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. Zesty had a baby shower to attend and she was designated for a dessert/sweet treat for the girls. Last week was a bit of a zoo and I think I forgot about prepping this dessert until Friday afternoon at work. After work I did a quick scan for some ideas and came up with a chocolate caramel brownie. I figured that would be a hit with a “bunch” of girls. I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert. This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews….
Ingredients Method Preheat oven to 350° F.Combine cake mix and nuts in large bowl. Drop remaining batter by heaping teaspoon over caramel mixture. Thanks zesty. Salted Caramel Brownies. I'm having a hard time trying to express how incredibly awesome these salted caramel brownies are. I want to swim in them. I want to hide in my closet and eat all of them and then groan from pleasure when I feel sick from all the sugar. I want to eat them morning, noon, and night (and I have). These are probably one of the best desserts I've had in my almost 30 years of living and eating. They. Preheat your oven to 350 degrees. Cookies & Cream Oreo Brownies.
Hellooooo, good lookin’! What a way to start the week! :) Last weekend as we were exploring Blue Ridge, GA, we stopped by this charming little bakery. They had all kinds of delicious looking homemade brownies. Oreo brownies, peanut butter brownies, raspberry cream cheese brownies… *groans* Kevin totally had his eye on the Oreo brownies. We didn’t get any there (we were too busy sampling the fried Oreos) so I promised to make them as soon as we got home. I used this recipe from Picky Palate for Ice Cream Sundae Brownies. Cookies and cream ice cream, chocolate chips, and hot fudge… It all gets added to the brownie mix! This thick batter is perfect for layering.. nothing is going to sink to the bottom here! Oh, baby. Come to mama. Layering the Oreos whole is totally the way to go! All these babies need is a big, huge scoop of vanilla ice cream.
I think I’ll get on that. ;) Cookies ‘N Cream Oreo Fudge Brownies Make for: DessertTags: chocolate. Slutty Brownies. Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again).
They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter.
& pour over your Oreos. Bake for 30mins. Butterfinger Brownie Bites. Butterfingers are probably my second favorite candy bar. If it wasn’t for the whole stick to your teeth factor, they’d really be number one. With that being said I nearly started drooling on my computer (too much info?) When I saw Gingerbread Bagels Butterfinger Cupcake post. Butterfingers and cupcakes together? In one eat with your hands dessert? I started with my go-to brownie recipe tweaked just ever so slightly. OK, you’ve seen my make brownies several times now, I don’t think I need to add descriptions to each picture, right? Fold the butterfingers into the brownie batter beat peanut butter, butter and sugar together and swirl it into the brownie batter and bake cut into bites and eat!! Butterfinger Brownie BitesYields 36-1 inch square brownies Peanut Butter Swirl adapted from Brown Eyed Baker Ingredients: 1/4 cup unsalted butter, softened 1/2 cup smooth peanut butter 1/3 cup powdered sugar 1/2 teaspoon vanilla 1/4 teaspoon salt 4 regular size Butterfinger bars, chopped coursely Directions:
Cookie Brownie Bar. My younger sister is getting married in March. I got to go wedding dress shopping with her. I think we went to about six different stores before she finally decided on one. I have to say, her dress is gorgeous. Very fashion forward, but elegant at the same time. It’s very her. I’m already married and I really did love my wedding dress but being around all those beautiful dresses made me wish I could get another one. Since that won’t be happening any time soon, do you all want to see the crazy dessert that I made this weekend? This is definitely not for anyone on a diet. Or anyone who doesn’t like chocolate. If you’re on a diet AND don’t like chocolate, I’m not sure if we can be friends. Just kidding. We can be friends. People on diets have cheat days, right? That’s what I thought. Dieters, try this on your cheat day. It’s totally worth it. Ultimate Cookie Brownie Bar Ingredients (recipe slightly adapted from Kevin & Amanda) Brownie mix1 ½ cups granulated sugar ?
Instructions. Molten Brownie Marshmallow Bars. Tonight I decided to make a meld of two of my favorite bars: S'mores Bars & Oreo Fudge Bars. These two bars are sooo good. And this is delicious combination of the two. These taste best if you let it set for a few hours before eating! Step 1 – Lay out 1/2 of the dough across bottom of greased 8x8 pan Step 2 – Spread marshmallow fluff evenly over bottom crust Step 3 – Spread 3/4 of brownie batter over marshmallow fluff Step 4 – Sprinkle crushed oreos and white chocolate chips over brownie batter Step 5 – Spread second 1/2 of graham cracker crust over top of cookie mix.
Bake at 350º for about 30 minutes. Frosted Zucchini Brownies. Caramel-Peanut. Yes, this is one of THE Dorie Greenspan cakes. And, believe it or not, this is not my first time making this. The first time I made it, about six or seven months ago for a friend’s birthday, I kind of ruined it. And then I tried taking pictures of it, with no training or idea of what I was doing, and it was a complete travesty. I was so frustrated. I had spent about half the day working on this thing, and then I overcooked the caramel….leading to a burnt sugar kind of taste. So….on to Round #2.
Ultimately, this cake is not too challenging to throw together, if you can get a handle on the caramel. Caramel-Peanut-Topped Brownie Cake Servings: 10 Ingredients For the cake: 1 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 stick (8 tablespoons) unsalted butter, cut into 8 pieces 5 ounces bittersweet chocolate, coarsely chopped **(I just used Ghiradelli bittersweet chocolate chips….oh Ghiradelli…..sigh….) 3 large eggs 1/2 cup (packed) light brown sugar 1/4 cup sugar For the topping: 1.