Rocky Road Fudge Brownies This started off as a typical morning; feed baby, start coffee, turn on laptop, open up blog, and boom! Not so typical anymore. My laptop is about to go to “sleep” and it won’t wake-up until I can find/buy another charging adapter. Guess what? Best Buy doesn’t carry the adapter… I have to order it from Sony and wait for it to arrive sometime this week. Should I tell you what happened to the adapter? My fault for leaving my laptop there, unattended. Now it’s either, steal my husband’s laptop or use the touchpad. But, we’re here to talk about Brownies, and not my technical difficulties. Do you know how good these brownies were? Then there’s the better part – I made them with a Brownie mix! A couple of friends were coming over, I felt pressed for time, so I went to the local grocer to pick up some fruit and then a light bulb went off – Baking aisle here I come! The only thing left to do was come up with a topping because I don’t like bare brownies.
Marshmallow Crunch Brownie Bars These are the most addictive baked good I've made in a long time. Not that a lot of other things I've baked haven't been delicious but these were just deadly. Not only are the flavours delicious (chocolate + marshmallow + peanut butter) but the texture combination is great too. If this sounds good, you might also like:Oreo Crunch Brownie BarsChocolate ScotcheroosHello Dolly BarsWhite Chocolate Brownies Marshmallow Crunch Brownie BarsAdapted from Buttercup Bakes at Home found on Nosh With Me & Culinary Concoctions by Peabody Note: Most marshmallows contain gelatin (an animal product). Brownie Ingredients:4 ounces unsweetened chocolate 2/3 cup (1 1/4 sticks) unsalted butter1 1/4 cup semisweet chocolate chips, divided1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 4 large eggs, room temperature 2 cups sugar 2 teaspoons vanilla extract Preheat oven to 350F. In a medium pot, melt the chocolate, butter, and 3/4 cup of the semisweet chocolate chips on medium heat.
evil chef mom: chocolate peanut butter pie How to Make Your Baby Pterodactyl Mad In 4 Easy Steps. [No, I didn't have sex with a dinosaur nor was I inseminated with whatever and I didn't splice some dino dna with frog dna a la Jurassic Park like some mad scientist] First, you need to find yourself a 17 year old daughter then when she starts complaining tell her she sounds like a baby pterodactyl. Squawk! That looks about right. Second, embarrass her by telling a family friend that when she was younger she didn't have an ounce of gaydar in her whole entire body. "Slander!" Three, repeat the gaydar thing to the internet. Can you hear the squawking? Four, don't make this pie when you say you are going to make this pie. I then got this face. chocolate peanut butter pie: adapted from dangerous desserts edited by orlando murrin 1 chocolate cookie crust (I used an Oreo pre-made crust) filling: 1 cup cream cheese 2/3 cup smooth peanut butter 4 tablespoons sugar 3/4 cup whipping cream topping: optional: chopped peanuts chocolate curls ShareThis
Banana Bread French Toast Okay listen. On the off chance that you MIGHT have some banana bread left (I know I know, I’m asking a lot), like after you make a loaf… this is what you should do. The idea came about after we saw about 5 minutes of the daylong chocolate special on Food Network the Saturday before Valentine’s Day. Sandra Lee was making some sort of chocolate cake into french toast when my husband says, “oh you have to try that with banana bread! I concurred. I baked the banana bread simply for the purpose of turning it into french toast – any other reason and that entire thing would be devoured in about 10 minutes. To which he shakes his head, mail in hand, eyes on some NASCAR magazine and claims “no, I don’t like banana bread.” “Ummm… didn’t YOU tell me to make this banana bread french toast? “Well yeah. Shoooooooot me. WHO doesn’t like banana bread?! I hope not you. Soo… totally make this. Wait – seriously, how has banana bread been sitting on your counter for four days? I mean… you could keep it boring.
Short and Sweet: Profiterole Sundaes with Warm Ganache Here’s a delicious way to ring out 2012. I adore profiteroles – I used to choose chocolate-covered cream puffs instead of a birthday cake. I sometimes succumb to the frozen tubs at the grocery store (perfect for chocolate fondue, by the way), but they’re not at all hard to make from scratch. My friend Shaina’s new book, Desserts in Jars, has a recipe for profiteroles in jars, which is kind of a fun presentation. I still have a plethora of jars in the basement. Fill the cooled profiteroles with cream or ice cream – peppermint ice cream would be pretty fab, no? ProfiterolesAdapted from the awesome Ina Garten1 cup milk or water 1/2 cup unsalted butter Pinch salt 1 cup all-purpose flour 4 large eggssweetened whipped cream or vanilla ice cream, for servingPreheat the oven to 425F.Heat the milk, butter, and salt over medium heat until the butter is melted.
Rocky Road Brownies | A Dash of Sass I was fortunate enough to grow up within driving distance of the Happiest Place on Earth. I was even more fortunate to have the chance to work during my teen years. One of the best perks of the job was the fantastic discount on all things bought within the Park … including the homemade candy and fudge!! Along with my dear friend Josh, I would trek down Main Street to the Candy Palace and buy a tray of freshly made Rocky Road. It has been years since I had the benefit of that discount, but when I had an opportunity to celebrate Josh’s birthday with him, I couldn’t resist a dessert that would bring back those Oh-So-Magical memories of Main Street. The original recipe called for an 8 x 8 brownie pan, something which my kitchen seems to be perpetually lacking. Let me tell you a couple things about cooking with marshmallows: (1) They are so much yummier than you remember! (2) Ignore the entire list of ingredients on the package.
Triple Layer Cookies and Cream Crunch Bars After last weekend, I had a ton of Oreos to use up. I should mentioned that this was after I baked a second batch of those Oreo-stuffed chocolate chip cookies. Oops. I might have bought two packages. Oops again. This may come as a surprise: I don’t really like to eat just plain Oreos. I’ve already made cupcakes and brownies, but I couldn’t get a crunchy cookies and cream bar out of my mind. It’s like the better-than-crack brownies and a bag of Oreos had a love child. With Mr. The pictures say it all – these brownies are rich and chocolaty. If you are one of those crazy people who doesn’t love sugary sweet, so-good-your-teeth-hurt desserts, then these probably aren’t for you. Triple Layer Cookies and Cream Crunch Bars makes 9-12 bars 1/2 cup butter, at room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all purpose flour 1/4 teaspoon salt 3 tablespoons cocoa powder 2 cups chocolate chips 1/2 cup peanut butter 20 Oreo cookies Preheat oven to 350. Spread in the 8 x 8 pan.
Oreo Stuffed Chocolate Chip Cookies My pants are tight. Snug as a bug in a rug, people. And do my friends bring me carrot sticks or offer to run with me? Oh no. Instead, they call my attention to cookie recipes involving Oreos stuffed inside two chocolate chip cookies. I’m not one to place blame or name drop *cough* Rachel *cough*, since many of my friends do this. My advice to you – make these. Oreo Stuffed Chocolate Chip Cookies Makes 24 gigantic cookies Prep: 25 minutes Cook: 13 minutes Ingredients • 1 cup (2 sticks) softened butter • 3/4 cup packed light brown sugar • 1 cup granulated sugar • 2 large eggs • 1 tablespoon vanilla extract • 3 1/2 cups flour • 1 teaspoon salt • 1 teaspoon baking soda • 2 cups semi-sweet chocolate chips • 1 package Double Stuff Oreo cookies Directions Preheat oven to 350 degrees. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. In medium bowl mix the flour, salt, and baking soda. With a cookie scoop, form balls with the dough.
Cookie Dough Cheesecake Bars I made this delicious treat for a snack when I took the 5 hour roadtrip from Minneapolis to Madison to visit my good friend Ida. We gobbled it up in one night. "Well maybe just one more..." Cookie dough mixed with oreos, brownies and cheesecake? It can't get much better than this. Apple Cider Caramel Cookies Recipe Join us on Facebook for our latest recipes!I have been on a caramel kick lately. I thought that these would be the perfect fall cookie, and boy were they good! They taste just like a caramel apple! Apple Cider Caramel Cookies: Ingredients 1 cup unsalted butter, nearly melted 1 cup granulated sugar 1/2 teaspoon salt 1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free* 2 eggs 1 teaspoon vanilla extract 1 teaspoon baking soda 1/2 teaspoon baking powder 3 cups all-purpose flour 1 (14 ounce) bag Kraft Caramels Instructions 1. 2. 3. 4.
Chocolate Chip Cookie Dough Truffles Oh. My. God. My apologies to the New Years’ resolution folk. The cookie dough itself is egg-free, and potentially dairy free AND vegan if you get picky about what you coat them with. Take it or leave it (but I strongly suggest you take it. Update: Since it was first posted in 2010, I’ve updated this recipe and included it in my new cookbook, The Cookie Dough Lover’s Cookbook (Quirk Books, 2012). Chocolate Chip Cookie Dough Truffles Yield: 3-4 dozenPrep Time: 1 hour Total Time: 2 1/2 hours Ingredients:2 1/2 cups all purpose flour 1 teaspoon salt 1 cup (2 sticks) butter or margarine, room temperature 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla 1/3 cup milk or cream (soy or almond milk works too) 1 cup mini semi-sweet chocolate chips14 oz dark chocolate candy coating Directions:Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. You may also like...
Peanut Butter Chocolate Pillows March 30, 2009 Peanut Butter Chocolate Pillows by IsaChandra First off, I caved and joined twitter. It seems that Peanut Butter Pillows won this battle, but the war still rages and I’ll post a few more of your recipe requests in the next few weeks. Chocolate and peanut butter fans will totally stalk you once they get a bite of these classic chocolately cookies with a heart of sweet and salty peanut butter. Peanut Butter Chocolate Pillows makes 2 dozen cookies Chocolate dough: 1/2 cup canola oil 1 cup sugar 1/4 cup pure maple syrup 3 tablespoons non-dairy milk 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/3 cup unsweetened dutch processed cocoa powder 2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt Filling: 3/4 cup natural salted peanut butter, crunchy or creamy style 2/3 cup confectioner’s sugar 2 to 3 tablespoons soy creamer or non-dairy milk 1/4 teaspoon vanilla extract Make the filling. Shape the cookies.
Cinnamon Doughnut Muffins I made up these little gems this afternoon in the hopes we would have them for Sunday breakfast tomorrow morning. However, they are SO GOOD, I don’t anticipate them making it through the night. They will be devoured before bedtime. I know it. The town I live in does not sport a donut shop, can you believe that? Light, airy and just perfectly, perfect, the recipe makes nine (which is perfect for breakfast) but five have already been eaten by hungry little (and big) mouths.I just know these muffinswill be searched out through the evening. Everyone will just have to be happy with eggs for breakfast because that’s all there will be! In a large bowl,sift flour, baking powder, salt, nutmeg and cinnamon; whisk to combine. In another bowl, combine sugar, oil, egg, and milk. Stir wet ingredients into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half-full; place one teaspoon jam on top. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl.