Tag Archives: Chocolate

Men In The Kitchen – Brown Butter Chocolate Chip Cookies

15 Nov

My husband doesn’t often bake – he usually leaves that to me! But occasionally he does strap on an apron (my apron usually) and get in the kitchen for some epic recipe creation – this time it was some hugely amazing Brown Butter Chocolate Chip Cookies:

My handsome husband in the kitchen (and yes – his pants match his apron!)

Ingredients:
2 1/2 cups AP flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp sea salt
2 sticks unsalted butter
1/2 cup sugar
1 cup light brown sugar
1/4 cup molasses
2 whole large eggs, 1 egg yolk
2 tsp vanilla
1 cup chocolate chips
1 cup chopped dark chocolate bar (like Hershey special dark or nicer)

Directions:
Melt 2 sticks of butter over medium-high to high heat 5-10 minutes until browned and smelling like toffee. Butter will melt then start to boil, then will rapidly foam after the water evaporates. Stir constantly with a silicone spatula and scrape up the browned fats off the bottom of the pot. When complete, it will be a rich nutty brown with a strong toffee/nutty scent. Transfer to a cold glass bowl and immediately put in fridge to cool to room temp.

While butter is cooling, combine flour, baking soda, baking powder, and salt in a bowl and mix together with a whisk. Set aside.

Combine white and brown sugars and molasses in a stand mixer.

Crack eggs and separate one, keeping the yolk. Allow to come to room temperature.

Chop dark chocolate bars for irregular chunks. Measure chocolate chips and chunks and set aside.

When butter is approximately room temperature, mix with sugars and molasses until Incorporated. Add eggs and yolk one at a time until combined. Add vanilla.

Slowly add dry ingredients until well combined and smooth. Dough will be slightly wet.

Remove bowl from mixer and fold in chocolate.

Refrigerate overnight. Remove from fridge 30-45 min before cooking.

Preheat oven to 350 and prepare baking sheets. Scoop dough into balls slightly larger than a golf ball (approx 3 oz) and give plenty of space on the cookie sheet to allow the cookies to spread. Bake 12-14 min or until edges are crispy and middle is set but still moist.

Cool 2-3 min on the cookie sheet before moving to a wire rack to finish cooling.

Brown butter spinning round and round

Dough before it gets an overnight chill session in the fridge

The glorious finished product

Aren’t they beautiful?!

He adapted the recipe using two different existing recipes, the links to which can be found Here, and Here
He made these once before – for me on my birthday, and truthfully I really did NOT want to share them – AT ALL. They are really amazing – a labor of love with the browning of the butter and all that, but worth it. They are the perfect thing to make for someone you love – as you can tell they are made with just that – LOVE!
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Spooky Bat Brownies – A Fun Halloween Treat For All

30 Oct

My son loves all things “Spooooooky” – from haunted houses to scary movies and everything in between! So when I saw the title of these Spooky Bat Brownies I knew he would love making them with me (almost as much I would love eating them – as they combine two of my lifelong loves – chocolate, and FROSTING)

SPOOKY BAT OREO BROWNIES
(Recipe Courtesy of Something Swanky)

INGREDIENTS:
-brownies, baked and cooled*
*Before baking: spread half of the batter in the baking dish. Layer 15 Oreos (5 rows of 3 cookies) over the batter, and then spread the remaining batter on top of the Oreos.
-vanilla buttercream (check out my preferred recipe Here)
-8-12 ounces store-bought hot fudge sauce, room temp
-30 Oreos (15 for inside brownies, 15 for bat decorations)
-30 candy eyeballs

DIRECTIONS:
-Spread buttercream on top of the cooled brownies.
-Drop small dollops of hot fudge sauce (NOT heated) over the buttercream. Use the offset spatula or a knife to swirl the hot fudge sauce into the buttercream.
-Split the remaining 15 Oreos. Layer the halves with the cream, cream side up, on top of the swirled frosting.
-Pipe two small dots of fudge sauce on the Oreo cream and place two candy eyeballs on the fudge sauce.
-Take the “plain” remaining halves of the cookies and cut them in half to make the bat wings. Press them into the frosting under the bat “heads” (as pictured).

Here’s the making of the brownie base layer – a simple store bought 9×13 mix, with oreos added in

Here are the finished brownies – cooled off and ready for frosting!

Some of the work in progress stages – all I can say is good thing I had extra cookies, as I had a lot of trouble getting the ‘wings’ to evenly halve without breaking

Frosting, meet fudge

Bat Creation! I didn’t have any candy eyes (plus I didn’t want my son eating them since they are usually pretty hard to chew anyway), so I just saved some of my buttercream, tinted it black, and used it for eyes/faces. As you can see – the results garnered mixed emotions (from the bats, that is)

My little sous chef helped make the frosting, and was also a big help at eating the “broken” and unusable bat wing pieces

I was actually lucky enough to have not only my sous chef, but his two apprentices – Walter and Buzz Lightyear – on hand for some on the job training. Buzz enjoyed tasting some frosting, and Walter enjoyed all the broken cookie pieces that little sous chef accidentally dropped

This guy is unsure of what is happening….

Overall, this was a great recipe for me – it was easy, fun for my son, and used ingredients I had on hand (including the boxed brownie mix – I love a good shortcut!). The ONLY drawback was how hard they were to cut – but that is probably my own fault, as I kept them in the fridge. Once I left them out for a bit the cutting became substantially easier

They are delicious tasting too, but pretty rich – I cut each “bat” in half as any bigger would have been too much (probably why this bat looks so scared – he knows what’s coming!). This would be a great treat to make and bring to a Halloween Party, as it has the super cute bat presentation going on. I think next time I do it, I might go nuts and make the buttercream orange and purple to give it even more of a Halloween-y vibe!

Snickers Brownies – Unbelievably Amazingly Ridiculous

18 Sep

I realized the other day that it has been a WHILE since I baked anything new – like – over a MONTH! It’s been a busy summer, and I haven’t had much time to focus on my one true love – BAKED GOODS. Well, I decided then and there that that was unacceptable – I needed to get on it like yesterday. So, since I am a nice wife, I asked my husband what he might want – and he said “something with caramel and brownie” – well – it didn’t take me long to land on these Snickers Brownies

Snickers has been a long time favorite candy of mine – and when I saw this recipe, I knew I had to try it – as it fulfilled both my husband’s desire for caramel and brownie, as well as my desire to turn an amazing candy bar into dessert!

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Ingredients and Tiny Baking Assistant? Check!

Snickers Brownies
(Recipe Courtesy of My Litter)

Layer #1: Brownie
1 box of brownie mix
Ingredients called for on box
1/4 cup hot fudge topping

Layer #2: Nougat 
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
2 (7 oz.) jars marshmallow creme (@1 1/2 cups)
1/4 cup peanut butter ( I used Trader Joes Cookie Butter)
1 1/2 cups salted peanuts, roughly chopped
1 teaspoon vanilla

Layer #3: Caramel
1 (17 oz.) jar of caramel, preferably Mrs. Richardson’s Butterscotch Caramel

Layer #4 Candy Bar Topping
1 1/4 cups chocolate chips
1/4 cup peanut butter

Directions:
First Layer: The Brownie
Take a mix, make it according to directions. Add the 1/4 cup hot fudge sauce, directly from the hot fudge jar. Stir it in. Bake according to box. DO NOT OVERBAKE. In fact, I pulled mine out and was just a little worried about the center, but it finished baking after it was out.

Layer 2: The Nougat
Melt the butter, with the sugar and the milk. Bring to a boil and add the marshmallow. Add the peanut butter and vanilla. Then stir in peanuts. Pour over cooled brownies.

Layer 3: Caramel
Scoop the caramel into a pan, heat it up just a little so it is liquid-y and not all cold and hard to spread. Then pour over nougat layer that is solid because you had it in the fridge!

Layer #4: The Chocolate Topping
Take the PB and add it to a bag of chocolate chips in a pan, add about 1T oil. Melt the chips slowly, do NOT burn. When it is smooth, pour it over the caramel layer. Stick that back in the fridge, and when the top layer is set, you are ready to eat!

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Nougat assembly

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The layers of the finished product

When it comes to baking, I tend to gravitate towards “ridiculous” desserts – like adding frosting to these already insane Oreo Blondies, or making Slutty Pumpkin Bars and Slutty Brownies – and these Snickers Brownies DEFINITELY fall into the ridiculous category – they are SUPER RICH – and super sweet, too. The saltyness of the nuts helps, but it’s still overall a LOT OF SUGAR to handle all at once. I cut it into like a LOT of smaller squares – almost fudge sized – because really anything more than that is TOO much

That all being said, they are SUPER DELICIOUS – I love how it tastes just like a Snickers – but BETTER! If you’re a big Snickers fan like me you gotta try this recipe

Skip The Fire With This Easy (And Tasty!) S’mores Poke Cake

5 Jul

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Happy (slightly belated) 4th of July! I hope you enjoyed your day off with family, friends, and GOOD FOOD – I know I did! We went to a friend’s house for a BBQ – and it was a great time (despite the heat and humidity ugh)

I took this opportunity to try out a new dessert (obviously – any gathering is a good excuse to try something new!), and what better to try than a recipe that turns everyone’s favorite campfire treat into a delicious cake?

Enter – the S’mores Poke Cake – Graham flavored cake with chocolate, topped with marshmallow buttercream and all the makings of the classic s’more – what could be better?

S’mores Poke Cake
(Recipe Courtesy of Delish)

INGREDIENTS
FOR THE CAKE
Cooking spray, for pan
1 box vanilla cake mix, plus ingredients called for on box
1 1/2 c. crushed graham crackers (about 10 crackers)
FOR THE FILLING
1 (14-oz.) can sweetened condensed milk
1/2 c. semisweet chocolate chips, melted
FOR THE MARSHMALLOW FROSTING
1/2 c. butter, softened
1 (7.5-oz.) jar marshmallow crème
3 c. powdered sugar
1 tsp. pure vanilla extract
1/2 c. heavy cream
FOR TOPPING
2 Hershey’s chocolate bars, broken into squares
1 1/2 c. mini marshmallows
2 graham crackers, crushed
Melted chocolate, for drizzling

DIRECTIONS
-Preheat oven to 350º and spray a 9-x-13” pan with cooking spray. Prepare cake batter according to package instructions. Fold in crushed graham crackers.
-Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
-Let cool slightly, then poke holes all over bottom of cake with a wooden spoon. -In a small bowl, mix together sweetened condensed milk and melted chocolate. Pour mixture into poke holes.
-Make frosting: In a large bowl using a hand mixer, beat butter until light and fluffy, then add marshmallow crème, powdered sugar, and vanilla and beat until smooth. Gradually add heavy cream if mixture is too stiff.
-Frost cake and top with marshmallows, chocolate bars, and graham crackers.

 

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Liquid chocolate – ready to go into the “poke” holes

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Tried my best to direct the chocolate into the holes – didn’t work so well, but at least I was left with an awesome chocolate layer on top of the cake!

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So – marshmallow buttercream -it’s sort of like vanilla frosting, only WAY SWEETER (I was on board with this for SURE)

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I love the way the top turned out – makes it pretty clear what’s in it anyway ha!

I mean – truthfully, this one had me at “marshmallow buttercream” – because – what’s not to love about EXTRA sweet frosting? Overall the dessert was really sweet – but definitely accomplished embodying the S’more itself – the graham, chocolate, and marshmallow flavors all came through really well

This was really easy to put together, and was a great alternative to actual S’mores. Everyone at the BBQ seemed to like it, and I think I will definitely make it again next time I head to a summer get together!

Oh and if you’re looking for some more s’more treats – check out these s’more bars, and these s’more cookie bars (both delicious and gooey like the real thing!)

“Death By Oreo” Cupcakes (What A Way To Go!)

11 May

I wanted to make something for our daycare provider’s birthday this week (I mean – it’s the least I can do, after all, she wipes my kid’s butt and all that, so) – and I wanted to make something special, something more than just your typical chocolate or vanilla cupcakes. So I figured – well – everyone loves Oreos, so why not incorporate them somehow? Then I came across this recipe for Death By Oreo Cupcakes – and I knew they would be perfect!

Death By Oreo Cupcakes
Ingredients
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners

Directions
-Preheat oven to 350 degrees
-Mix packaged cake mix according to directions
-Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner
-Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins
-Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting
-Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well
-Chop remaining regular-sized Oreos very fine & add to frosting
-After cupcakes have cooled frost and decorate with Mini Oreos

These were really easy to make, since they started off with your basic boxed cake mix (what a time saver!), and then added the cookies to that. 

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Which – speaking of – I was distracted by my little sous chef and forgot to add the Oreo pieces to the cake batter – but – no worries – I just added some on top of each one and kind of tried to mix it in with a spoon – turned out fine!

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Speaking of my little sous chef – he was MORE than happy to help prepare the frosting portion of the recipe….

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I used a scoop to ensure I was getting a relatively similar amount of frosting on each cupcake – worked really well!

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Taste Tester #1 – APPROVES!

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Taste Tester #2 – THUMBS UP!

Our daycare provider loved them too – she raved about them to me, and I have to agree with her – they are a winner! A nice break from a traditional birthday cake, these would be fun for anyone who loves chocolate, and Oreos (so – basically EVERYONE!)

No-Bake Cereal Bars – Perfect For Breakfast On The Go

22 Mar

First things first – important announcement – I AM AN AUNTIE! My beautiful niece was born last week, and I can’t WAIT to meet her – we are headed there this weekend, and I am SO EXCITED!

Normally I would make a meal or two and some cookies or something and bring it all over for the new family – but since they live 4 hours away, transporting perishable food wasn’t really something I was prepared to deal with – so of course the next best thing would be to do some major baking for them, right? Cookies are great – but what about cookie bars, scones, brownies, and cereal bars – because 4 things are way better than 1, right? Needless to say – I had my hands full getting this all together. First thing I made was the one that would easily freeze and keep the longest – the No Bake Cereal Bars

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Strangely enough, my little sous chef originally had no interest in helping me (which is rare!). When it was time to make the bars he was preoccupied (Play-doh) and only ran to my assistance when I said the magic word  – CHOCOLATE  and I can’t blame him – that is my magic word too!

No Bake Cereal Bars (Recipe Courtesy of Buzzfeed Tasty)
INGREDIENTS
½ cup honey
¼ cup peanut butter
3 cups toasted oat cereal
1 cup yogurt chips (save ½ cup for melting)
½ cup unsalted toasted almonds, chopped
½ cup dried cranberries
1 teaspoon coconut oil (optional)

PREPARATION
1. In a bowl, mix honey with peanut butter. Microwave for 45 seconds, stirring every 15 seconds, or until melted.
2. In a large bowl, combine oat cereal, ½ of the yogurt chips (save the other half for later), chopped almonds, and dried cranberries.
3. Pour the melted honey mixture into the bowl and stir until well mixed.
4. Pour into an 8×8 baking pan lined with parchment paper, and gently flatten the mixture evenly around the pan.
5. Freeze for 30 minutes, or until the mixture has hardened enough to cut it into 8 pieces.
6. Melt the other half of the yogurt chips in the microwave for 15 seconds at a time, until melted. (Optional: adding 1 tsp of coconut oil will help with the melting process)
7. Dip the bottom of the bars in the melted yogurt chips and place on a piece of parchment paper. Freeze for another 15 minutes.
8. Wrap each bar in parchment paper & store in the refrigerator or freezer for up to 3 months.
9. Enjoy!

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NOTES: As with most recipes, I figured “why not double it?” – have some for us to keep here at home and then give some to my brother and sister in law.

The only thing I would actually change about this recipe is they didn’t stick together super well (the white chocolate coating on the bottom helped!) – so I might use a bit more of the honey/peanut butter mix next time to help everything stay together and maintain bar form more easily

Also. The recipe calls for “yogurt chips” What the hell is a yogurt chip I mean really?? I searched all over the grocery store – and even asked the grocery manager – who had never even heard of them. Just – ok. So – I substituted white chocolate for the dipping, and then a mix of white chocolate and mini semi sweet chips in the bars

You can really customize these to your liking – different cereals, dried fruits, and chocolates can easily be substituted in. As is – I really like the flavor though – they turned out pretty well, and I would definitely make them again!

Easy to make, and even easier to grab on the way to work for breakfast – or in my in laws case – easy to eat one handed while the baby is asleep on your other arm

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I actually managed to not make a huge mess with the dipping (normally me plus melted chocolate is a disaster – so if even I can make these look good, you can too!)

No Bake Oatmeal Cookies – A Seriously Fast Treat

1 Mar

Sometimes you just NEED a sweet treat – and FAST. Sure, you can go buy some candy or pre-made baked goods from the grocery store – but that involves a lot – getting dressed, jackets, shoes, strapping the kids in the car, loading them into the cart, selecting the perfect treat – might not seem like a lot, but why go to all that trouble when you probably have all the necessary ingredients on hand to make these No Bake Oatmeal Cookies?

No Bake Oatmeal Cookies
(Recipe courtesy of Sugar Apron)
Ingredients
1/2 cup butter
2 cups granulated sugar
1/2 cup milk
4 Tbsp unsweetened cocoa powder
1/2 cup creamy peanut butter
2 teaspoon vanilla
3 – 3 1/2 cups quick cooking oats

Instructions
-Add the butter, sugar, milk, and cocoa powder in a saucepan
-Bring to a rolling boil, and boil for 1 minute
-Stir in the peanut butter, vanilla, and oats and drop onto parchment paper paper
-Let cool until set, about 10-15 minutes

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My Little Sous Chef loved helping with these – he even got to work on the stove this time (with supervision of course!)

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These were easy as can be to throw together!

I stuck mine in the freezer right after getting them onto the cookie sheet to speed up the cooling process (and the “getting it to my mouth” process) – so after about 10-15 minutes they were hard enough to handle and test out – and anyone who loves peanut butter and chocolate will surely love these – the richness of the chocolate and the texture of the oats is a winning combo in my book!

Oh and since they have oats in them – they are not only an amazing option for breakfast – but they are also “healthy” (ok jk – they aren’t really healthy – but we can pretend, right?)

Pro Tip: make a double batch if you want them to be around for longer than a day (learned THAT the hard way)