CHOCOLATE PEANUT BUTTER BROWNIES

CHOCOLATE PEANUT BUTTER BROWNIES
I really liked this was made in a 9x9.  Then we didn't have a dessert around for so long.  Abagail picked them out from Pinterest for FHE.  These are super tasty!  Scott really liked them.



9x9 inch

Brownies Layer
butter (1 stick)
230 gr dark chocolate – chopped
white sugar (3/4 cup)
(¼ cup) light brown sugar
1 tsp vanilla extract
3 eggs
80 gr flour
2 tbs cocoa powder
Pinch of salt
½ cup chocolate chips
  
Peanut-Butter Layer
(3/4 cup) creamy peanut butter
powdered sugar (1 cup)
2 tsp vanilla extract
2 tbs milk

In a large bowl, melt the butter and chocolate (230 g) – you can do it using the microwave. In a separate bowl mix the flour + cocoa + salt. 

Using a mixer (you can use a hand-mixer), cream together the peanut butter + powdered sugar + vanilla extract + milk. The mixer will be thick.

Preheat the oven to 175C (350F), lightly butter the pan – bottom and sides – and place a baking sheet, hanging on 2 sides. Butter the baking sheet as well.

Stir the sugars into the chocolate mixture (that has cooled down a little), add the eggs. one by one, and mix after each addition. Add the vanilla and mix. Fold gently the flour mixture.
Take half of the mixture and spread into the pan.

Take chunks of the peanut butter filling and flatten on the brownie layer – using your hands.
Now spread the second half of the brownie batter on the PB layer

Sprinkle with chocolate chips, and using the back of a spoon, press them gently(!) into the brownie layer.

Bake 30-35 mins, until the brownies begin to pull away from pan's sides, and a toothpick comes out with moist crumbs.  If you see cracks – it's fine. That's what makes the top layer crispy.

Let cool on a wire rack, and go around the sides with a knife.

Put in the fridge for an hour before you cut into squares.

Keep in an air-tight container. During summer time –   keep in the fridge, but it's best to eat in room-temperature.

CHOCOLATE PEPPERMINT BUNDT CAKE

http://fabulesslyfrugal.com/chocolate-peppermint-bundt-cake-recipe/

CHOCOLATE PEPPERMINT BUNDT CAKE

Loved, loved this!  Wanted all Christmas season to make it.  Ended up making it the night of Alamo Bowl (Ducks January 2, 2016).  We were having a party at Lisa & Kyle's.  Mom & Dad and Justin's family were all there.  It was so good wish I would have made it just for our family so we would have had left overs :-)

Ingredients

• cocoa powder and butter for pan
• 1 box Duncan Hines Devil's Food Cake Mix
• 1 small box instant chocolate pudding mix (3.9 ounces)
• 4 eggs
• 1 cup full fat sour cream
• 1 cup vegetable oil
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon certified pure peppermint essential oil or 2 teaspoons peppermint extract
• 1 cup dark chocolate chips, roughly chopped
Glaze
• 1/2 cup dark chocolate chips (3 1/2 ounces)
• 1/2 tablespoon butter (not sure this is needed - was runnier than normal)
• 1/2 cup heavy cream
• 1 to 2 drops certified pure peppermint essential oil or 1/2 teaspoon peppermint extract
• 2 candy canes, crushed

Instructions

1. Preheat oven to 350 degrees. Thoroughly butter the inside of a bundt pan, then dust to coat with cocoa powder. Tap and shake out excess powder.
2. Dump the dry cake mix and dry pudding mix into the bowl of a stand mixer. In a medium bowl, whisk together the eggs, sour cream, oil, milk, vanilla, and peppermint until smooth. With the stand mixer running, add the liquid ingredients to the dry mixes and beat until combined. Scrape down sides of bowl and beat for 2 minutes on medium high speed. Add chocolate chips and stir until combined. Pour batter into prepared bundt pan and bake for 45-55 minutes, until an inserted skewer comes out with moist crumbs attached.
3. For the glaze, place the chocolate chips and butter in a bowl. Heat the cream until hot and bubbly, then pour it over the chocolate chips. Let sit for a few minutes while the chocolate melts, then add the peppermint and whisk until smooth. Set aside.
4. When the cake is done baking, let cool until just warm, about 15-20 minutes. Then invert onto a paper towel on a cooling rack. Let cool completely, then place on a serving platter. Glaze the cake by gently brushing glaze over the top, then spoon or pour glaze over and let it drip down the sides. If the glaze has thickened too much, heat for a few seconds to loosen. Let glaze set on the cake for a few minutes, then sprinkle with crushed candy canes.
5. Serve with whipped cream or vanilla ice cream.

SINLESS COOKIES

SINLESS COOKIES
We really liked these (even Scott!)  Perfect for an afternoon snack.  They are super easy to make.  I make one big cookie on the round stone, but next time I think they would cook better as individual cookies.

2 ripe bananas
1 cup quick oats
1/2 cup dark chocolate chips
1 T heaping peanut butter

Mix ingredients.  Bake at 350 for 15 minutes.

EASY, HEALTHIER CARAMEL CORN

EASY, HEALTHIER CARAMEL POPCORN

http://fabulesslyfrugal.com/easy-healthier-caramel-corn/

Abagail didn't like this, but Jackson and I both did.  Will take to a party at Lisa's tomorrow night and see how it does.  Didn't go over too well (but maybe because we had lots of food?)  Kylan was so excited to have popcorn and then when he tried it he said, "I am never having another piece of that popcorn in my life."

Next time try same amount of popcorn and 1/2 of the sauce. Maybe it won't be so overpowering? 

UPDATE 4/2019: Abagail is trying to eat no added sugar (honey ok) so thought I would try this again.  I did 1/4 cup butter, 1/4 cup coconut oil and everything else the same.  I also cooked in the oven for about 30-40 min at 250.  Then sprinkled some dark chocolate chips on top.  Was yummy!

UPDATE:
2 batches in air popper works well.

Ingredients

• 1/2 cup coconut oil
• 1/2 cup honey
• 1/2 teaspoon salt
• 1 1/2 teaspoon vanilla extract

Instructions

1. Start with the sauce first. In a small saucepan, melt the coconut oil and honey on a low heat until thoroughly melted. It will look nearly transparent and slightly separated. Whisk together. Remove from heat. Add salt and vanilla. Whisk again. Then set aside.
2. Pop up a bunch of plain popcorn, about 4 quarts (I did 1/3 cup yellow & 1/3 cup white). Sift the popped popcorn with your fingers, from one large bowl to another in order to lose most of the unpopped kernels.
3. The sauce is ready when it has cooled a bit. It will be thicker and have more of a milky honey appearance. Drizzle the sauce over the prepared popcorn.
4. Then fold the sauce into the popcorn until the popcorn is well coated; this will take a few minutes, then it is ready to enjoy!

DARK CHOCOLATE CINNAMON PECAN COFFEE CAKE

DARK CHOCOLATE-CINNAMON PECAN COFFEE CAKE by NancyCreative, adapted from Bon Appetit

http://nancycreative.com/2014/02/19/dark-chocolate-cinnamon-pecan-coffee-cake/

We all really liked this.  Went great with eggs, fruit and sausage.  The only thing I would like to try is coconut in it.

Makes 9-12 servings in an 8 x 8″ pan

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for greasing pan
• 1/2 cup pecans, chopped
• 1 cup (6 ounces) dark chocolate chips (would be good to try rough cut up chocolate too)
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar, divided (I used sugar that had been sitting in discarded vanilla beans)
• 2 cups all-purpose unbleached flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 cup plain whole Greek yogurt

Preheat oven to 350°. Butter 8” square baking pan; set aside. (cooked in round stoneware - coated in butter)

Toss pecans, chocolate chips, cinnamon, and ¼ cup of the sugar in a small bowl; set aside.

In medium bowl, whisk flour, baking powder, baking soda, and salt; set aside.

In large bowl, using an electric mixer on high speed, beat butter and remaining ¾ cup sugar until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry flour mixture ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients. You’ll end up with a nice thick batter. 

Spoon half of the batter into prepared pan and smooth top; top with half of the chocolate/pecan mixture. Spoon remaining batter over this and smooth top; top with remaining chocolate/pecan mixture. Bake cake until top of cake is golden brown and a tester inserted into the center comes out clean, 35-40 minutes (be careful not to overbake, or it will be dry! I recommend checking it after it has baked about 35 to 37 minutes). Transfer pan to a wire rack; let cake cool in pan before cutting into squares, and serve (if you want to eat it warm, let it cool about 10 minutes before cutting). I think this coffee cake tastes best warm myself!

PERFECT CHOCOLATE BROWNIES

PERFECT CHOCOLATE BROWNIES
http://www.ourbestbites.com/2013/04/perfect-chocolate-brownies/
These are so rich and so, so yummy!  We had them as an FHE treat with ice cream and a glass of milk (really good since they are so rich) and homemade fudge sauce. Then I thought it would be fun to do different toppings.  Just found stuff we had on hand (nuts, mini m&m's, crushed graham crackers etc.)  I think next time I would like it better with just strawberry sauce.  It was pretty rich!  But Scott loved that :-)

1 1/4 cups all purpose flour

1 teaspoon salt
2 tablespoons unsweetened Dutch Process cocoa powder
11 ounces dark chocolate, roughly chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch chunks
optional: 1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs, at room temperature*
2 teaspoons vanilla extract

*Before you start the recipe, place eggs in a shallow bowl filled with warm tap water to bring to room temperature.

Preheat oven to 350 degrees.  Butter a 9×13 inch baking dish and set aside.

In a medium sized mixing bowl, combine flour, salt, and cocoa powder and gently whisk together.

Using a double boiler (place a glass mixing bowl on top of a pot of simmering water) melt chopped chocolate, butter, and instant coffee (if using).  Stir until melted and smooth.  You could also do this step in the microwave if you’re careful and heat it gently in 30-60 second intervals, stirring after each interval.

Remove glass bowl from the double boiler and add granulated and brown sugars.  Whisk until smooth.  As you whisk, the mixture should  cool off, eventually coming close to room temp.

Add 3 eggs to the chocolate mixture and whisk until combined.  Add the remaining 2 eggs and vanilla, and continue whisking until just until everything is incorporated.  Don’t overmix at this stage.

Sprinkle flour mixture into chocolate mixture and use a rubber spatula (don’t use electric beaters, and not even a whisk) to fold and stir flour mixture just until incorporated.  You can even stop stirring when you still see just a few visible bits of flour are showing.

Pour batter into prepared pan and smooth out evenly.  Bake for 25-30 minutes, rotating the pan halfway through baking time.  Remove from oven when a toothpick comes out of center with a few crumbs still attached.  Cool completely (the hard part!) and then cut into squares and serve.

ALMOST TOO MUCH CHOCOLATE CAKE

ALMOST TOO MUCH CHOCOLATE CAKE
Got this recipe from Luann who got it from Chad's mom.  We made this for Abagail's 5th birthday (instead of nuts at the top we did a 5 out of M&M's) Lisa had made it a couple of times and told us how yummy it is.  I didn't have a 2nd piece, but Jackson said the next day that it was even better.  One thing that is good is you can make the cake and frosting ahead of time.

First, bake the cake
Cake Recipe
18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup water
1.5 cups semisweet chocolate chips

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into 2 well greased 8 inch pans (I put parchament paper on bottom and used 9" pan)
Bake for 50 to 55 minutes, until a toothpick comes out clean.  Cool cake thoroughly in pan at least half an hour before putting on a cooling rack.  
 **This cake can be made gluten free using Pamela’s gluten free Chocolate cake mix.

Second, make the Chocolate buttercream  
This makes a lot - could probably use it for 2 cakes (or I thought it would be fun to make sometime by cutting the cakes in two and making 4 layers) 
1 cup vegetable shortening
3-4 Tlb milk
½ cup unsweetened coco powder
½ tsp clear vanilla extract (buy it by the cake decorating supplies, wilton makes it)
1 lb powder sugar
Mix all ingredients with mixer until smooth.

Third, add buttercream between the 2 cake layers-

Fourth, make ganache

2 tablespoons corn syrup (not sure if you really need this)
6 ounces heavy cream
12 ounces dark chocolate, chopped into small pieces
1/2 teaspoon vanilla extract

I didn't do it like stated but made it how I have made genache in the past.  Put heavy cream in bowl until simmer (see steam). Take off heat and add chocolate.  Let is sit for 3-5 minutes then stir with a whisk until all melted.  In a small bowl on top of a double boiler, combine the corn syrup, chocolate and heavy cream. Let melt and combine while whisking often. Remove from heat and add vanilla.
Let the ganache cool for a few minutes.

Fifth, pour the ganache over the top of the cake letting it drip down the sides. Take a spatula and spread the ganache over the parts not covered.
Pipe buttercream stars on the rim of the top.
Add Almonds. Take raw sliced almonds and place them over medium heat in a sautee pan. Keep them moving by wiggling the pan until they get lightly golden. Remove from heat and alow to cool. Sprinkle them on top of your cake

STRAWBERRY & CHOCOLATE NACHOS

STRAWBERRY & CHOCOLATE NACHOS

http://www.ourbestbites.com/2011/06/strawberry-chocolate-nachos/

This was so yummy! It was a fun one for the kids to help with. Was pretty messy though. We used the strawberries we had gone and picked from Herricks - yum!!!

CHIPS:

Flour or Wheat Tortillas

Melted Butter

Cinnamon/Sugar (I used Splenda)

Butter one side of the tortilla then sprinkle with cinnamon /sugar. Cut with a pizza cutter into desired size. Bake at 350 for 10-12 minutes.

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STRAWBERRIES, cut up and put a little bit of sugar (used Splenda) and let sit to get a light syrup. I think it would be fine just plain strawberries too.

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GUITTARD EXTRA DARK CHOCOLATE CHIPS, melt (they suggest adding a little bit of shortening or canola oil - I tried olive oil and it made it lumpy)

On a plate put the chips - top with strawberries and drizzle chocolate.