Pumpkin Bars with Cream Cheese Frosting Cider mills, apples, cinnamon, doughnuts, sweaters, jeans, boots, leaves, football, tailgate parties, pies, soups, stews, chili...those are what come to mind when I think of fall. The air turns nice and crisp and I am immediately reminded of fall in Michigan, with all of the beautiful leaves and the perfect weather to leave the house wearing jeans, a sweater, cute boots and a scarf. My all-time favorite outfit. Another item that always comes to mind when I think of fall always puts a huge smile on my face. I love pumpkins. Do you know what else I love about pumpkins? Pumpkin Bars with Cream Cheese Frosting Ingredients: Bars * Recipe slightly adapted from Paula Deen
Killer Peanut Butter Mousse Brownie Pie I can think of worse ways to die... We’re eating a chilled “pie” made of layers of fudgy coffee brownies, rich airy peanut butter mousse, crumbled Reese’s peanut butter cups and finished with a drizzle of ganache. It’s a well-known fact that sweets are not really my cuppa beer. (I don’t really do “joe” either!) Going into the this dish with the concept in my head, I had no idea how wildly popular it was going to turn out to be! Killer Peanut Butter Chocolate Pie For the Brownies: 4 oz dark chocolate, chopped 1 stick butter, cut in cubes 1 tbsp instant espresso or coffee (optional) 2 eggs 1 1/2 tsp vanilla 3 fingered pinch of salt 1/2 cup brown sugar (packed) 1/2 cup granulated sugar 1/2 cup all purpose flour For the Peanut Butter Mousse: 3/4 cup creamy peanut butter, (do NOT use natural or crunchy!) For the Ganache: 1/3 cup heavy cream 1/4 cup semisweet chocolate chips 1o mini Reese's Peanut Butter Cups, roughly chopped Make the Brownies: Preheat oven to 350 degrees.
Lemon Bars This is the part of winter I hate the most, the wasteland between late February and the end of March where spring seems so close and so far away. Each sunny day feels like hope, only to be followed by another 6-inches of snow. It can be discouraging. I think at times like this we should all be grateful for citrus—a little orange or lemon to brighten the day. The blood orange tart did wonders to lift my spirits and I hoped the remedy would continue to work with these classic lemon bars that Faith Durand made over at The Kitchn. I’m generally not a fan of lemon bars. The Ultimate Lemon Butter Bar by Rose Levy Beranbaum Shortbread 10 tablespoons unsalted butter (cold) (5 ounces = 142 grams) 2 tablespoons powdered sugar (0.5 ounce = 14 grams) 2 tablespoons granulated sugar (0.75 ounce = 25 grams) 1 1/4 cups bleached all-purpose flour (dip and sweep method) (6.25 ounces = 180 grams) Lemon Curd FOOD PROCESSOR METHOD Cut the butter into 1-inch cubes, wrap it, and refrigerate. Preheat oven to 325°F.
Better-Than-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. 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. While they are finishing baking, melt chocolate chips, peanut butter and butter. Mr.
White Chocolate Brownies with Dark Chocolate Chips - Recipes Posted by Grace Massa Langlois on Monday, 26th July 2010 I am so happy that I finally tried (with hesitation) this recipe for White Chocolate Brownies with Dark Chocolate Chips. These gourmet brownies were an unexpected flavourful surprise. The countdown is on, less than two weeks to go to my niece’s wedding. I am so excited and wish the day would just get here. I’ve started my baking already. I am sure you have all noticed I am a huge chocolate lover but rarely use white chocolate bars. I thought I would venture out again and tackle the much loved brownie. The one thing I missed about preparing the regular dark Fudgy Chocolate Brownies was the ease of melting the chocolate. Starting with a good-quality white chocolate (making sure cocoa butter is one of the first listed ingredients), will help ensure success. White chocolate is intensely sweet, the recipe called for 1 cup of sugar, too much for my liking so I reduced it by half. Wow, end result, a delicious, fudgy brownie! Comments (28)
Coffee Cream Bars Layers of delicious. Ok. So I cheated on cookie week. So I hope that you’ll forgive me that I abandoned my own cookie week on Day 3 to bring you a bar instead of a cookie. These bars are filled with a creamy coffee mixture that is pretty awesome for anytime you need a little pick-me-up. Directions 1) Line an 8x8 baking dish with foil, laying a sheet in both directions. 2) Combine crumbled crackers, butter, and sugar in a bowl and mix well. 3) Bake at 325 degrees for 10 minutes and then cool. 4) For filling, add room temp coffee and sugar to a mixing bowl. 5) Add other filling ingredients and mix either with a hand mixer or stand mixer with whisk attachment until the filling is smooth. 6) Pour filling into graham cracker crust. 7) Bake in a hot water bath for 45 minutes at 325 degrees. 8) Cool at room temperature for 2 hours, then cover and chill in fridge for an hour. 9) For topping, melt chocolate and butter together over a double boiler or in the microwave if you're careful. The First Layer
The Brownie That Will Change Your Life 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. 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 1 pkg. (18.25 oz.) chocolate cake mix1 cup chopped nuts ( Optional )1 cup Evaporated Milk1/2 cup (1 stick) butter or margarine, melted35 (10-oz. pkg.) caramels, unwrapped2 cups (12-oz. pkg.) Method Preheat oven to 350° F.Combine cake mix and nuts in large bowl. Bake for 15 minutes.Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Drop remaining batter by heaping teaspoon over caramel mixture. Bake for 25 to 30 minutes or until center is set.Cool in pan on wire rack.
Blueberry Crumble Bars I love blueberries. They’re easily my favorite fruit. I rarely get them fresh, though, because they’re usually so expensive! Ingredients! Combine the flour, 1 cup of sugar, salt, baking powder, and lemon zest. Yes, this recipe uses quite a bit of butter! The end result will be crumbly and there shouldn’t be any large chunks of butter hanging around. Press half of your dough into the greased and/or lined pan. In a medium bowl, combine the cornstarch, sugar, and lemon juice. Gently mix in the blueberries. Spread the blueberries out onto the crust. Crumble the rest of your dough on top of the blueberries. Bake them at 375 degrees F for about 40-45 minutes or until the top is golden. Make sure they’re cooled or chilled before you slice them! Every bite is full of blueberry goodness, I promise. Blueberry Crumble Bars Cook time: Total time: Serves: 16 large bars Preheat the oven to 375 degrees F (190 degrees C).
Stawberry Lemonade Bars I brought these over to my friend Beth’s house and we ate them after we went swimming. I really liked them! They’re kind of like a shortbread cookie version of those Real Fruit bars (especially when you freeze them). I used frozen strawberries, but fresh is always better! Put the butter and sugar in a large bowl. And beat until light and fluffy. Add the flour and salt and mix until it turns to a crumbly dough. Press the dough into a crust and bake for 15-20 minutes, or until the edges seem a bit golden. While the crust bakes, make the filling. Use a zester or a cheese grater to get your lemon zest. And juice a few lemons until you have a cup of lemon juice. Add the lemon zest, juice, and eggs along with the strawberries and sugar. Then add the combined flour, baking powder, and salt. Then pour your filling onto the crust and bake for about 25 minutes or until it seems set. They’re like popsicle bars! Stawberry Lemonade Bars Prep time: Cook time: Total time: Serves: 25-30 bars Preheat oven to 350F.
Graham Cracker Caramel Bars I was in the mood for something simple when I made these bars. I had a box of graham crackers that had been taking up space in my pantry for far too long, but I didn’t have anything to make a pie or a cheesecake or anything like that with, which is what you normally see graham cracker crumbs used for. I searched the Internet high and low, trying to figure out something to do with this box of graham crackers that I had. I finally found this recipe for ooey, gooey caramel bars with a graham cracker crust. I added in some raw peanuts for texture and toffee bits for an even more rich flavor. These taste like pure caramel heaven. On an unrelated note, be sure to check out my Curried Butternut Squash Post to see how you can win a trip home for the Holidays from Folgers! Your ingredients. Pulse your graham crackers into fine crumbs. Combine your graham cracker crumbs with your butter, 1/4 cup white sugar, and 2 tablespoons of all-purpose flour. Cut into bars when completely cooled. Cook time:
Reeses Peanut Butter Cup Blondies We leave for Phoenix early this evening! I can almost feel the warmth of the sun. I am honestly so ready to wear shorts and leave behind my big winter coat. It feels so strange to pack a suitcase and not have to worry about bringing boots and hats and tights and scarves – I love it! Not that I don’t love New York – living here in such a fast-paced city with varying weather is what makes some time spent in Arizona fun. I sent these into work with Kramer and he tells me that they were a big hit. Your ingredients. Combine your flour, baking powder, baking soda, and salt and set aside. Unwrap all of your Reeses. Chop them up and set aside. Cube your butter. Beat it together with the brown sugar until light and fluffy. Add in the eggs, one at a time, followed by the peanut butter and the vanilla and almond extracts. Gradually add in the flour, until just moistened. Fold in your chopped peanut butter cups and your white chocolate chips. Cut into squares and serve! Reeses Peanut Butter Cup Blondies