Burgers, Brownies, and BS

The BOY and I got invited to a Burgers, Brownies, and BS party for Monday night’s debate, and because we live in the city, we were able to go…on a school night.  Not surprisingly, I only supplied the brownies.  And maybe a bit of BS!

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Also because we live in the city, we have been SO BUSY that I haven’t been able to sit down and share this recipe or do  much of anything except work and play.  So for that reason, the BOY and I are spending Saturday night in chilaxing, watching TV, and doing a bit of laundry.  Sometimes, life is just too exciting  : )

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So the real reason for this post is not political or to tell you how much fun I’ve been having lately although that might come up…It’s brownies!!!

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I went outside the norm and whipped up my first batch of black bean brownies!

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They were surprisingly easy and even more surprisingly tasty!

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Our game plan was to make a batch of homemade ice cream to serve with them.  However, we didn’t freeze our ice cream bowl overnight and sadly the ice cream stayed in liquid form.

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So instead, we concocted Brownie Cookie Dough Surprise (which really doesn’t have a surprise) and just consists of the brownies (warmed up is best!) topped with the cookie dough that didn’t go into our ice cream, whip cream, and a raspberry on top.  They were a HUGE hit and I don’t think anybody minded one bit.  The debate on the other hand…that is a whole another story…

Do you ever hide sub beans or healthy foods into your desserts?

 

Black Bean Brownies

From Chocolate Covered Katie

Ingredients

  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
  • 2 tbsp cocoa powder (10g)
  • 1/2 cup quick oats (40g)
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup or agave (75g)
  • 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
  • 1/4 cup coconut or vegetable oil (40g)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
  • optional: more chips, for presentation (I used white chocolate because that’s what I had)

Directions

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)

Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!

Makes 9-12 brownies.

I Cheated {But Only a Little!}

So…since I got that confession out of the way, I can dive right into this recipe!

A dessert recipe on Monday…what a treat!

Along with my weekly meal plan, I was in the mood to do a bit of baking today.  However, I had a super busy day of car maintenance (no my sideview mirror is still not attached) and phone calls (still finishing off that name change).  After an incredible 5 mile run along the path this morning, of course!

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I did an afternoon run to the grocery store and returned home to get ready for the week ahead.  I feel like I need a new hashtag…meal planning Monday!  And as my Insta friends saw…this week included a glass of spring inspired white wine.

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So back to the cheating part, I wanted to make these amazing brownies, but I didn’t have the time to make the brownies from scratch, so I just bought a box of rich and delicious brownies. 

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I followed the instructions on the box and with the brownie batter done (and sampled), I got to work on the peanut butter cookies.

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There was way more peanut butter dough than I expected, so I tried to use as much as possible knowing that I would devour anything left over.  Which is exactly what I did!

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Sadly, my oven seems to be a bit sluggish, so I had to bake the brownies longer than written.  I am hoping the middle is set, but if not, I do still love some gooey, under cooked, brownie dough!

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This brownie is a guilty pleasure, which I devoured while catching up on my other guilty pleasure, Scandal.

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The BOY is working late tonight, and I’m confident that he will be thrilled to return home to one of his favorite (and truly everybody’s favorite) combos…chocolate and peanut butter!

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I probably don’t even need to tell him that I cheated…right?!  Shh…you won’t tell!

 

What is your favorite box mix recipe?

 

Meal Planning 3/21/16

Monday: Island Pork Tenderloin

Tuesday: Asian Chicken Lettuce Wraps

Wednesday: Turkey Tacos

Thursday: Leftovers

Friday: Out to Eat

 

Peanut Butter Cookie Brownies

From Lovely Little Kitchen

Ingredients

FOR THE BROWNIES (if you don’t want to use a box)

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

FOR THE COOKIE

  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup creamy peanut butter
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare a 9 by 9 inch baking pan by lining it with parchment paper, leaving excess hanging over the sides for easy removal later.

BROWNIE BATTER

  1. In a small pan over medium heat, melt butter and stir in sugar.
  2. Remove from heat and stir in eggs and vanilla extract. Set aside.
  3. In a medium bowl, mix flour, cocoa powder, salt and baking powder. Stir the butter, sugar and eggs into the dry ingredients until just mixed. A few lumps are okay.
  4. Pour the brownie batter into the pan and set aside.

PEANUT BUTTER COOKIE DOUGH

  1. In a medium bowl, whisk together vegetable oil and sugar. Then add the egg, vanilla extract, and peanut butter and mix well.
  2. In a separate bowl, mix the flour, baking soda and salt and then add to the wet ingredients to form a dough.
  3. Drop tablespoon sized scoops of peanut butter cookie dough onto the brownie batter.
  4. Bake for 27-30 minutes, then cool completely before cutting into bars.

Bombshell Brownies & Apple Pie Bites

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Besides sitting around and drinking espresso in my kitchen (thanks to my amazing new Nespresso machine and milk frother that I am totes obsessed with), I’ve also been baking.  I know…it’s about time…right?!  At least that’s what my coworkers said!

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If these don’t get your mouth watering, I don’t know what  will : )

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Now on to the baking…when in need of recipes, there are countess options on my Pinterest board but one of my go to blogs for incredible desserts is Cookies&Cups.

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Enter…Bombshell Oreo Brownies!

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If you follow me on Instagram, then you saw I had a bit of a cocoa mishap.  Well, honestly a HUGE, my kitchen is covered in chocolate, situation.

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But I will tell you, it was totally worth it for these mouth watering brownies.

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My coworkers were thrilled to see that I had leftovers and agreed that this new recipe is a keeper!  After my brownies were baked, I went out for a quick bike ride before returning to the kitchen for another round of baking. 

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This one was a little more simple but just as tasty.  Because we just started the new year, apples and honey are customary, so an apple recipe was a MUST.

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This is a Pinterest favorite and something I knew that I needed to try!

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The ease of using crescent rolls saves time with this recipe without sacrificing any taste!  While the apple pie bites baked, Cooper found a hiding place in the kitchen where he could observe the action and seek out free tastes.

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My pie bites were a bit bigger than they should have been (they were harder to wrap than I thought they would be), but with a little extra butter, they browned perfectly and were sweet and delicious!

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Note: I recommend serving them warm with homemade ice cream, but cold for breakfast the next morning works too!

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And by the way, Homemade ice cream is also perfect for your brownies!

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Happy Almost Fall Ya’ll!!!

Bombshell Oreo Brownies

From Cookies&Cups

Ingredients

  • 1 cup butter, melted
  • 1 cup granulated sugar
  • 1½ cups light brown sugar, packed
  • 1 tablespoon vanilla
  • 4 eggs
  • 1 teaspoon salt
  • 1½ cups flour
  • 1 cup cocoa powder
  • 1 cup white chocolate chips
  • 25 Oreo cookies coarsely chopped

Directions

  1. Preheat your oven to 350°F/175°C
  2. Line 9×13 pan with foil and spray with nonstick spray. Set aside.
  3. In the bowl of stand mixer fitted with the paddle attachment combine the butter, sugar, vanilla and eggs. Mix on medium speed until combined, about 1 minute.
  4. Add in salt and the cocoa powder and mix on medium until combined, 30 seconds to a minute.
  5. Turn the mixer to low and add in the flour until incorporated.
  6. Stir in the white chips.
  7. Spread half of the batter into pan. Top with the Oreos and spread the remaining batter on top.
  8. Bake 35-40 minutes until center is almost set.

 

Apple Pie Bites

From The Blond Cook

Ingredients

  • ¼ cup packed light brown sugar
  • 1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
  • 3 tablespoons butter, melted
  • ⅓ cup chopped pecans
  • 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
  • 1 (8-ounce) can Pillsbury Original crescent rolls

Directions

  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
  3. Melt butter and toss apple slices in butter, set aside.
  4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
  5. Sprinkle each triangle evenly with the chopped pecans.
  6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
  7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
  8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Making the Most of a COLD Situation

Yesterday as I was going stir crazy, I decided that I needed to get in some exercise.  It was way too cold for me to go exploring my neighborhood and I wasn’t about to drive anywhere.  That left me one option…home exercising.  Our house really isn’t a great place to push out some strength moves and I never really push myself as hard in the living room.  But, I decided it was better than nothing.  I first got started with a 30 minute Barre 3 video.  Then while Cooper and the BOY watched on, I flipped through Amazon Prime on the TV to stream a Jillian Michaels Yoga Burn video.  Typically, my yoga practice has a stronger breath and mental focus, but this was fun!

 

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Although I’m not loving the indoor workout, it seems to be the only option.  This morning, I tried to escape.  My car almost didn’t start (a first) and when it did, I had trouble reversing.   I thought this was from snow build up, so I got behind my car and moved away some snow.  I reversed into the street and when I attempted to drive away, my car made the most hideous noise!  The BOY called me from inside to say that he could hear my car roaring down the street.  It was obvious that I needed to abort my mission, so I drove through the first neighborhood intersection and then attempted a 3 point turn, but I got STUCK!  Perpendicular to the road we live on about 30  yards down the street.  My car just wouldn’t reverse and the noise got significantly worse when I tried.  Thankfully, I had enough space in front of me to drive forward, turn sharply, and proceed down the street.  My next turn around option was a ways down and my car actually sounded better with time.  I couldn’t take my chances on the big roads or getting trapped in a parking lot, so I returned home and switched out our cars, moving mine into the garage. I had a big fear that tomorrow morning, we would both be stranded if my car was acting like it did today.  Hopefully, some time in the garage, plus starting every 2-3 hours, will have my car in good enough shape for work tomorrow.

 

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I came back inside and made a tea latte.  It looks like today, I am REALLY stranded inside!   At least I had a fantastic breakfast to start my day.  Last night, I whipped up some Gingerbread Oats, and they were tasty.

 

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I made a few adaptations to the original recipe and came up with a flavorful oatmeal that I ate cold but would be perfect heated up for these –40 degree days.  Instead of adding the sweetener to the oats, I sprinkled a dash of agave over the top and then a few strawberries.  The only thing I messed up on was that I should have also thrown in a few pecans.

 

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One of the things on my grocery list was a brownie mix for an event next weekend.  No brownie mix, no problem!

 

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Confession: I’m not a huge brownie person.  I know there are many who disagree with me (including the BOY), but I just don’t love brownies.  Now, throw some caramel in the mix and that’s a different story.

 

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So that’s why it was surprising when a coworker brought brownies in for work and I ate two!  I told her that I needed the recipe, so she was happy to share it.  It’s an old recipe off the back of the BAKER”s chocolate box.  The first step involves mixing your eggs and sugar for 10 minutes.  I set a timer and it was a long 10 minutes, so I played on my new phone and found all of the fun the photo options.

 

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So the purpose of these brownies was to make brownie bites.  However, it wasn’t until I was just adding in some extra mint and chocolate chips that I remembered what I liked about these brownies. 

 

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They are super fudgey!  Probably not the best for mini muffins.  Oops!  I loaded up 3 mini muffin tins and then placed the rest of the dough in a large pan.

 

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I baked the mini muffins around 18 minutes.  Some of them were WAY too big…

 

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And didn’t want to come out of the tin.  But others looked nice and tasty! However, those too, didn’t want to come out of their tin.  Note to the Baker: if making brownie muffins, don’t overfill your tins!   As for the brownie sheet…

 

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Those turned out much better!!!

 

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The moral of the story…this is one incredible brownie recipe!  Just don’t try to use it for brownie bites!

 

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Whatever I can keep out of the BOY’s hands (his appetite has returned) can be served this weekend.  And the crunchy muffins tops have been turned into a minty brownie brittle!

 

 

What do you do to make the most of a cold day or a messed up recipe?

 

 

Gingerbread Overnight Oats

Adapted from My Whole Food Life

 

Ingredients

1/2 cup rolled oats

1/2 cup almond milk

1 tbsp chia seeds

1 tbsp ground flax meal

1 tsp cinnamon

1 tsp ginger

1 tsp molasses

1 tsp vanilla extract

Sweetener of your choice

 

Directions

Place all of the ingredients in a jar or container and stir until combined.  Place in the refrigerator over night.

Enjoy warm or cold!

 

 

Scrumptious Brownies (with Mint Chocolate Chips)

Recipe from a Friend

 

Ingredients

1 package 8 squares of BAKER’s Chocolate (or 8 oz of chocolate chips)

1 cup (2 sticks) of butter

5 eggs

3 cups sugar

1 tbsp vanilla

1 1/2 cups all purpose flour

1-1/2-2 cups of mint and chocolate chips

 

Directions

Melt chocolate and butter together over low heat.  Or in the microwave, which is what I did and took about 90 seconds.

Beat eggs, sugar, and vanilla for 10 minutes.  Beat in chocolate mixture on low speed.  Add flour, beating just until blended.  Stir in mint chocolate chips. 

Spread across a 9×13 inch pan sprayed with cooking spray.

Bake at 375 degrees for 35-40 minutes or until a toothpick comes out over clean.  Do not overbake.  Cool in the pan.

This Week in Treats

Sunday was another grey day perfect for staying in.  I counted walking around the mall as my morning workout and quickly got comfortable upon returning home.  This is a bit of a transition week for me.  Last week was my last week of full time, but my new summer schedule doesn’t start until next week.  Yesterday, I did some orientation at a different clinic before working my full Tuesday, Wednesday, and Thursday schedules.  It’s only fitting for my last Tuesday of work that it is my turn for Treat Day!

 

In the past,  I have covered the table with dips and desserts.  This time I went a little more low key and since the BOY and I decided to be too lazy to go to the grocery store on Sunday, I got started baking with what I had available in the house.

 

First up…brownies!

 

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I found a box of Thin Mints in the freezer and always keep Baker’s chocolate on hand.  I followed the brownie recipe on the package, which is rich and tasty.

 

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I poured half of the batter into a greased 8 inch square pan.  Then layered on my somewhat frozen cookies, and dumped the rest of the batter over the top.

 

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I baked up up the brownies per the directions and then let them cool while I worked on some of my other sweets!

 

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Although the brownies smelled wonderful, they looked a little boring.

 

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Which was nothing that white chocolate drizzle couldn’t fix!

 

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After an afternoon in the kitchen, I was happy to retreat to the couch to catch up on this season of So You Think You Can Dance!  I missed last summer, and was laughing and crying my way though the auditions.  I swear I saw like 30 people who could win the entire show!

 

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You know how I love to taste test my baking, so I packed everything away for Treat Day and made sure to get up early Monday morning for a post baking day run!

 

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What is your favorite from scratch brownie recipe???

Link ‘em up!!!

 

 

Baker’s One Bowl Thin Mint Brownies

From Baker’s Chocolate

 

Ingredients

1pkg.  (4 oz.) BAKER’S Unsweetened Chocolate

3/4 cup  butter or margarine

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 sleeve (16 cookies) Thin Mints (plus more for garnish if desired)

2 squares of BAKER’S white chocolate (optional)

 

 

Directions

Heat oven to 350°F.

Spray an 8×8 inch pan with cooking spray.

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well.

Pour half of the batter into prepared pan.  Place cookies in single layer over batter.  Cover with remaining batter spreading evenly over the cookies.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Melt white chocolate and drizzle over brownies.  Sprinkle with crushed Thin Mints if desired. 

Serve warm or cold!

 

*NOTE: You could follow a similar process using a box mix if you prefer.

 

What else can you do with Thin Mints???

Thin Mint Brownies

Thin Mint Fudge

Thin Mint Truffles

Thin Mint Bark

Drop the Tension

It’s been way too long since I’ve been to a yoga class!

Which is why despite staying up late drinking wine with the neighbors last night, I woke up this morning determined to go to yoga.  Upon waking, I immediately began to rehydrate, chugging tons of water.  My studio has a few classes on Sundays, so it was easy to get to the 11:30am class with a fantastic instructor.  The moment I walked into the studio, I knew I’d made the right decision.  A few minutes later, I was laying supine on my mat, excited to be back, and starting to sweat in the warm studio.  I love the atmosphere at my yoga studio, and it’s because of scheduling conflicts that I don’t get there more often.  Today’s class started slowly with breathing in stand and then we plunged right into sun salutation while The Lumineers Stubborn Love played in the background.  During an early downward facing dog, the instructor came up to me and gently rotated my shoulders.  ‘Good’, she said, ‘Now drop the tension in your shoulders’.  Ahhh…I let the tension release from my shoulders and my entire body.

 

Truth be told, there hasn’t been a lot of tension this weekend.  The BOY and I intentionally didn’t make plans knowing we wanted to celebrate the end of his second year of law school with some time together.  We were moving non-stop yesterday and had the best day!  And today was another unscheduled day.  I let this feeling of weightlessness carry me through the rest of the class which included some challenging poses (like bound Warrior III).  By the end of the class, I was both exhausted and exhilarated.  I soaked up the peace of shivasana before heading back into the sunshine and driving home.

 

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This afternoon turned into an impromptu BBQ with the neighbors (planned last night over wine).

 

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We pulled together some tables, cracked open cold beers, and ate grilled meat and veggies.

 

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For dessert, I made one of the BOY’s favorite recipes…Caramel Brownies!

I just searched my blog and couldn’t find this recipe anywhere.  Is it possible that I’ve been blogging for this long without sharing this recipe with you?  There’s no way!  If you find it on the blog, please let me know!  I swear I remember bragging about how much I love these caramel bits!

 

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They make these brownies super easy!  Which is why I could pull them together after yoga this afternoon.

 

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No worries…I’m sharing this recipe now and you will thank me : )

 

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Save this recipe for your next impromptu BBQ!

And as you head into the week, remember to ‘drop the tension’.  I know that’s my game plan!

 

Caramel Brownies

 

Ingredients

1 (14 ounce) package individually wrapped caramels, unwrapped (if you can find the little caramel bits, that’s the way to go!)

1/3 cup evaporated milk

1 (18.25 ounce) package chocolate cake mix (my favorite is dark chocolate or triple chocolate!)

3/4 cup butter, melted

1/3 cup evaporated milk

1 cup semisweet chocolate chips

 

Directions

Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9×13 inch pan.
In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.

 

Eat warm or frozen!

All Done

The BOY and I are All Done with Passover!

As is his tradition, he had pizza for dinner.  I’d show you a picture but the entire pie was gone by the time I walked in the door after work.

I wanted something a little healthier and because it’s a week night…easy!

 

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I found this delicious looking recipe in Mama Pea’s cookbook for Thai Veggie Burgers.

 

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I prepped my ingredients in the food processor last night and then refrigerated them.  I have never tried this with veggie burgers before, but I figured it it worked, it would be a great way to make healthy weeknight meals.

 

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When I came home, I heated up a skillet and rolled out my burgers.

 

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I fried the burgers in cooking spray ~7 minutes each side until they were warm on the inside and crispy along the edges.

 

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The Thai flavor in these burgers is strong and the texture is spot-on.  I ate my burger plain with a side of green beans.  The premade burger mixture worked perfectly!  I will definitely do it again!

 

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For dessert, I whipped up a batch of Mama Pea’s brownies (that I found a few pages later).  The toughest part was making these yesterday and having to wait to eat them today.

 

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I was a little nervous because they are healthy and vegan (although I didn’t use vegan chocolate chips, so they are not fully vegan).

 

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I sprinkled the top with powdered sugar, and the BOY and I dug into them right after dinner.

 

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I was a little nervous that he would notice the texture difference in the brownies, but he grabbed them and ran.

 

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When I asked about the brownies, he answered with a nod, smile, and a mouth full of chocolate.  That’s usually a good sign : )  These brownies are rich and cake-like…you’ll never know that they are healthy (whole wheat flour) and vegan (minus the chocolate chips)!  I bet you have all the ingredients in your house right now, so go preheat your oven.

 

On the exercise front…

I got in my first double workout this morning.  I was at the track early for a 30 minute run before changing into my bathing suit for a 15 minute swim.  It was an awesome workout with some well-deserved hot tub time at the end.  I am super sore from ‘Barbara Lite’ yesterday, and I am hoping to get registered for my triathlon this week!

 

 

Here are the recipes for Thai Veggie Burgers and Double Chocolate/Single Chin Brownies from Peas and Thank You.

Enjoy!!!

Happy Peanut Butter Month!

I’m not typically up to date on the National Food Days, but it is hard to miss a Foodie Month.  Especially when it’s Peanut Butter month!  I’m sure everyone is celebrating this month with me!

 

My first peanut butter recipe this month is a keeper!  The BOY picked out Reece’s Peanut Butter cups for Halloween, but since neither one of us made it home before 7pm, we didn’t see any trick or treaters.  The BOY had eaten a bunch of candies before Halloween and after reading this post on Cookies & Cups about using leftover Halloween candy, I was inspired to bake up these cups into a new dessert.

 

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Since we made a Target run, I picked up a brownie mix, but you can use your favorite homemade recipe too.

 

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I poured half the brownie batter into the bottom of an 8×8 pan.

 

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Then lined it with peanut butter cups.

 

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Yummy!

 

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Pour the rest of the batter over the top and bake for about 45 minutes.

 

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I like my brownies to still be a little gooey in the middle, which works perfectly for this recipe.

 

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At this point, you probably think that these bad boys are as good as it gets, but there is one more important layer…

Peanut Butter Frosting. 

 

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For the frosting, I wanted something simple, and I found the prefect recipe on Two Peas & Their Pod.

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For such a rich dessert, this light and fluffy frosting pulled everything together.

 

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I spread a thin layer of frosting over the brownies.

 

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And although they looked amazing, I decided that they needed a little pizzazz!

 

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Ta Da!  The BOY had been asking for about 2 days when the brownies would be done, and he gladly agreed to be my taste tester!

 

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Wow!  Is seriously all there is to say about these!

 

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Since you’ve got an extra hour today, I highly recommend digging into a batch of Peanut Butter Brownies or you can just show up for the Bear’s game at noon for a taste of this decadent dessert.

 

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I don’t always create my own recipes, so I LOVE it when a ‘Jen Original’ comes together so nicely.  Tell me your mouth isn’t watering just looking at these pictures.  Mine is!

 

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Reece’s Brownies with Peanut Butter Frosting

 

For the brownies:

1 box of brownie mix

Water, oil, eggs as needed for brownies

14 Reece’s Peanut Butter Cups

 

For the frosting (From Two Peas & Their Pod):

1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract

 

For the Toppings:

Chocolate Sauce

Chopped or mini Reece’s for decoration

 

Directions:

Mix brownies according to package directions.

Pour 1/2 of the brownie batter on to the bottom of a greased 8×8 inch pan.  Top with Reece’s peanut butter cups.  Break or cut them in half in order to cover the entire pan.  Don’t press the cups down, they will sink on their own.  Pour the second half of the brownie batter over the top of the peanut butter cups.  Bake according to package.

Note: I used a Ghirardelli mix and baked the brownies for 45 minutes, so that they were still doughy in the middle.

Let brownies cool completely.

 

In the bowl of a stand mixer, combine the sifted powdered sugar, milk, peanut butter, and vanilla extract for the frosting. Beat with the beater blade until smooth. Note: I used a hand mixer which worked just fine too.

 

Frost brownies and decorate with chocolate syrup.

Lick your fingers and cut yourself a slice!

 

 

How will you celebrate Peanut Butter Month?

Let’s get the Best PB Recipe List going…Share your favorite recipes below with links!!!

 

More peanut butter recipes for this month (and every month):

Overnight Oats in a Jar

Peanut Butter and Banana Baked Oatmeal

Peanut Butter and Banana French Toast Breakfast

 

 

Peanut Butter Banana Bread

White Chocolate Peanut Butter

 

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3 Ingredient Brownie Fudge

Chocolate Peanut Butter Bars

Flourless Peanut Butter Cookies

 

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Oreo Peanut Butter Pie

White Chocolate Puppy Chow

When a Craving Strikes…

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The BOY made another perfect dinner on the grill tonight.  Man…he has been busy this weekend!  After dinner, he looked at me and asked, ‘What’s for dessert?’

 

Earlier in the week, we had lots of options…Mint Chocolate Thin Mint Truffles, Cake Batter Truffles, chocolate covered Oreos, and cookie butter filled chocolate bars.

 

But sadly it is ALL GONE.  I headed to the pantry to see what we had left.  Unfortunately, since I am heading out of town this week, our pantry is a little scarce.  I threw out a few easy options, but the BOY said he wanted something with chocolate, maybe brownies, but not too many.  I pulled out my recipe binder and started flipping through the pages.  I was about to get to work on some brownies, when I came across this recipe for an individual brownie that I copied from Oxygen Magazine.

 

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I started by chopping up 1 square of Baker’s chocolate because the BOY isn’t a big fan of dark chocolate.

 

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I pulled together the rest of the ingredients and a few minutes later, I had a thick brownie batter.  A taste test revealed the batter had a strong chocolate taste, perfect for me, but I knew it wouldn’t be sweet enough for the BOY.  I added in a few extra chunks of chocolate, and poured my batter into a small individual Pyrex.

 

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To spice things up a little, I added a big dollop of peanut butter in the middle of the batter.

 

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I baked the brownie for 16 minutes.  The edges of the brownie were slightly browned and the peanut butter was ooey and gooey!  Just in case the brownie still wasn’t sweet enough for the BOY, I sprinkled some raw sugar across the top of the brownie, which made it look a little fancy.

 

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This will definitely squash a chocolate craving!!!

 

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I brought the BOY his brownie, which he let cool off for a few minutes.

 

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And I dug into my sweet dessert!  Strangely, I wasn’t feeling chocolate this evening, but truly enjoyed my fresh pineapple.

 

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I definitely tried a taste of the BOY’s brownie before he quickly devoured it.  It is the perfect size for an individual chocolate craving and because it only takes 20 minutes to make with ingredients you keep in the house, you don’t have to plan ahead.  I love how the chocolate and peanut butter just ooze out of the brownie!

 

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Notes for next time: If you are looking for a healthy treat, follow the recipe exactly (or maybe add a spoonful of peanut butter on the top).   There is a strong, rich, chocolate flavor, but without sugar, it is not very sweet.  If you are looking for a sweeter treat, add in a little sugar or use milk chocolate.  Also, have some fun with mix ins and toppings…dried cherries, sea salt, or walnuts would be delish!

 

 

Sinfully Clean Chocolate Brownie

From Oxygen Magazine

Makes 1 serving

 

Ingredients

1 square (7g) dark chocolate
2 tbsp whole wheat pastry flour
1/4 tsp baking powder
2 tsp unsweetened cocoa powder
Pinch sea salt
2 tbsp unsweetened vanilla almond milk
1/4 tsp vanilla extract
2 tsp applesauce
1 tsp honey

 

Directions

  1. Preheat oven to 350F. Break up chocolate into small pieces, set aside.
  2. Place dry ingredients, except chocolate pieces, in a large mixing bowl and mix.
  3. Add wet ingredients to bowl and mix to combine. Add in chocolate pieces.
  4. Pour batter into a single-size oven-proof loaf dish and bake for 16 to 18 minutes. Serve.

Nutrients per serving: Calories: 151; Total Fats: 4g; Saturated Fat: 2g; Trans Fat: 0g; Cholesterol: 0g; Sodium: 171mg; Total carbohydrates: 24g; Dietary Fiber: 3g; Sugars: 11g; Protein: 3g; Iron: 3mg.

If I came to Your House this Weekend, You Probably Ate…

So if you have been reading my past few posts about my fourth of July weekend in Green Lake, Wisconsin, I am sure you are thinking to yourself.  Well, what did she bake for the weekend???  I did spend some time in my kitchen preparing for my trip.  Here is what I made…ENJOY!

 

Strawberry Bread

Looking for something to do with fresh strawberries this summer?

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Combine your wet and dry ingredients to form a thick dough.

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Stir in your fresh sliced strawberries.  I didn’t even measure them!

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The bread makes two loaves.  I covered them with oats and diced pecans (a nice addition).

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The outside of the bread baked quickly, so I was a little nervous, but it turned out FABULOUS!

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This is one of the best breads that I’ve made in a LONG time.  We ate it for breakfast, lunch, and dinner this past weekend.  You can click on the title above for the full recipe.  It is a very white bread (white flour, white sugar).  My plan is to try to ‘clean it up’ the next time I make it.

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Cinnamon Oatmeal Bars

(Recipe to Come)

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This is another recipe that I got from The Spice House.  I needed something that would travel well and this recipe wouldn’t melt during the 3 hour car trip.  These bars were great cold and even better warmed up with some Redi Whip.  You can store them up to 5 days in an airtight container.

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My not-so-secret ingredient!

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I pressed the dough into the pan and then made the topping.  It is super easy to make and would probably taste great on other breads and bars.  I used my new found ‘knife’ technique that I learned at the Challah lesson to cut in the butter and it worked well.

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Oh my gosh…the house smells AMAZING!

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You know I had to try them out before the weekend.  Delish!!!

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Thin Mint Brownies

Because everyone LOVES chocolate and because I still have some of these hiding in my freezer.

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I used my larger food processor to crush up the cookies. It worked better than my last day of Fun with Thin Mints when I used the smaller processor.

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I used Jan’s Brownie recipe from a blog called Simply Scratch.  I had never made them before, but they look delectable!  I was nervous with all my baking whether I had any eggs left.  Luckily, I had the last four left that I needed to make this recipe.

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I added some crushed Thin Mints to the dough and then sprinkled the rest on top of the brownies with the bigger cookie pieces.

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Of course a lick of the spoon…

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Once cooled, I stored the brownies in a Pyrex in the freezer for easy transport.  They were ‘unveiled’ in Wisconsin for dessert and loved by all.  I must say Jan, you have one amazing brownie recipe!!!

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