Archive | May, 2017

Looks Aren’t Everything – TASTE Is! (Also Known As – The Tale Of How I Botched These Chocolate Peanut Butter Brownies But Ate Them Anyway)

24 May

I follow so many food sites/pages on Facebook that my feed is like 90% recipe videos – which is basically amazing, and also a curse – as it always makes me starving, and then cranky when I realize I don’t have a personal chef to whip up said recipes for me on demand (boo!)

But – luckily I DID have all the ingredients for these Buckeye Brownies on hand (Damn you Tasty – your recipe videos are the prettiest and most tempting of all!), so here goes nothing!

Chocolate Peanut Butter Brownies (AKA Buckeye Brownies)

INGREDIENTS

1 box brownie mix, with additional ingredients according to box instructions

2 cups powdered sugar

1 cup peanut butter

½ cup butter, melted

6 tablespoons butter

1 cup milk chocolate chips

PREPARATION

1. Prepare brownie mix according to box instructions.

BuckeyeBrownies1

2. In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.

BuckeyeBrownies2

3. Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.

4. In a small bowl, combine the milk chocolate chips and butter. Microwave in 15-second intervals until melted, stirring after each interval.

5. Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.

6. Chill in the refrigerator for 30 minutes.

7. Enjoy!

Here’s the Step By Step Video to help you along – and to make you drool a bunch (You’re Welcome!)

BuckeyeBrownies3

So – ok. A few side notes

I didn’t actually have any boxed brownie mix on hand – so I turned to the Best Brownie recipe I have made several times before – as I did have all that stuff on hand already – yay! However – that recipe makes an 8×8 pan – so – that’s where things got a bit dicey….

The brownies turned out amazing – but since it was a smaller pan, I decided to half the topping, and when I made the peanut butter layer it just seemed so dry and clumpy, that I ended up adding a bit of milk and some vanilla to give it a more frosting like consistency. Delicious? Yes. The best idea? Not really…

Clearly mine did NOT turn out as pictures/depicted on Tasty – and honestly, that’s my own fault entirely – as the “peanut butter frosting” layer (which seemed like the best idea ever at the time) was never going to fully set/harden up, so then the chocolate on top (which DID harden up in the fridge) cracked a bunch when it was cut up.

The End Result – a not so pretty brownie. That being said, it tasted AMAZING – the rich fudge-y brownie, the the smooth, sweet peanut butter, and then the chocolate topping – what a dessert! Next time I will definitely follow the recipe as written, but for now if anyone needs me I will be off sloppily devouring these gems

Cookie Dough Fudge (AKA The Stuff Of My Teenage Dreams)

18 May

Packages of “Slice’N’Bake” Cookie Dough were basically a staple for every sleepover I attended or hosted when I was younger. And of course, we were lucky if even half of the dough got made into actual cookies – because the best part was eating the dough! Was it unsafe? Marginally, yes – since it contained raw eggs. But did we care? NO. Are we still alive to tell about it? YES. And has the world come up with an amazing alternative that makes me feel like a kid again as a eat the whole pan? HELL TO THE YES IT HAS!!!!

Enter – Chocolate Chip Cookie Dough Fudge Bars. Thick, egg-less cookie dough topped with a rich layer of chocolate peanut butter goodness. Oh – and there’s no baking involved either – making these the perfect treat to whip up as the days get hotter (and the oven becomes a much less appealing option)

Ok. Must stop drooling long enough to actually make these beauties.

Chocolate Chip Cookie Dough Fudge Bars (Recipe courtesy of Wishes & Dishes)

Prep time:  30 mins
Total time:  4 hours 30 mins
Serves: 16
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 cup all purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 2 c. mini chocolate chips
  • ½ cup creamy peanut butter
  • ½ cup milk chocolate chips (or semi-sweet)
Instructions
  1. In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes.
  2. Add vanilla and beat until combined.
  3. Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
Fudge1

When you’re making the dough and desperately want to try it – and then you remember you CAN because there’s NO EGG IN IT! Oh happy day

  1. Press the cookie dough into the bottom of the 8×8 pan that has been lined with parchment paper. It will be sticky so lightly flour your hands if needed.
  2. Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
  3. To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl.
  4. Stir every 30 seconds until smooth.
Fudge2

Here’s where that thing called “restraint” comes in – utilize it to not dig in with a giant spoon at this point. Must let chocolate set

  1. Pour and spread over the top of the chilled dough and chill for at least 1 hour until firm.
  2. Let sit out for 5-10 minutes to soften before cutting into.

 

Fudge3

OH HELLO LOVELIES

Ok – so – the original recipe states that there are 16 servings here – but I cut it into 36 squares – as it is pretty rich, and also when I think of fudge I think of cute little square pieces – and 36 is perfect for this size batch!

There’s definitely a “cookie dough craze” happening right now – with places like The Cookie Dough Cafe and Cookie DO NYC popping up all over – places that serve up safe to eat “raw” cookie dough with all kinds of flavors, toppings, and mix-ins. This recipe feeds into that craze – and I am MORE than happy to partake – as everyone knows the DOUGH is the best part!

Celebrate Your Next Birthday (Or ANY Day Really) With These Cake Batter Chocolate Chip Cookies

16 May

I have been making funfetti cookies for years – they are cheap, easy to make, and they taste delicious – so what’s not to love about that, right? I was actually about to make another batch of those to gift to someone for their birthday when I came across these online – Cake Batter Chocolate Chip Cookies – basically a hybrid funfetti and chocolate chip cookie – all in one pretty, colorful treat!

Cake Batter Chocolate Chip Cookies  (Recipe Courtesy of Sally’s Baking Addiction)

Ingredients:

  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup yellow or vanilla boxed cake mix (I typically use vanilla cake mix – you just need the DRY mix)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup  chocolate chips (I used 1/2 cup of white and 1/2 cup of semi-sweet chocolate chips)
  • 1/2 cup sprinkles
CakeBatterCookies

Assembled ingredients ready for action! Side note – this is a perfect time to use up all those half empty containers of sprinkles you have sitting around!

Directions:

  1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.

    CakeBatter2

    Various stages of dough-inc the hodge podge of sprinkles (Easter, Valentine’s, Christmas – all present and accounted for!)

  3. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much
  4. Once dough has been chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats
  5. Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Make sure to keep dough chilled when working in batches.
  6. Bake the cookies for 10-12 minutes until edges are slightly browned. Mine take 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You can also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).

    CakeBatter4

    Obviously you can’t smell through the screen – but trust me – the smell that fills the kitchen as these bake is divineeee

  7. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
Cake Batter 3

I love the look of these – all the colors of the sprinkles, and the dots of the white and semi sweet chips – so pretty and unique!

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

….Of course, freezing the baked cookies or the dough itself would mean that you would have to have some left after making a double batch…oops….

 

CakeBatter5

My littlest critic approved of them (after intense pre-inspection!)

Needless to say – these were a hit – as a gift, and in my own house, too! One to make again, for sure!