Wednesday, January 2, 2013
I first made these at one of my good friends house, and I fell in love with them. They are so small and you don't have to feel completely guilty when you eat them! These are perfect for party's or just when you are craving some chocolate. I almost always have all the ingredients for them around the house. They are so easy to make and fun to make with kids! I got this recipe from SixSister'sStuff.com
1 (16 oz) container peanut butter
3/4 cup butter softened
3/4 cup brown sugar
3 3/4 cup powdered sugar
12 oz chocolate chips, melted
Mix the peanut butter, butter, brown sugar and powdered sugar together. Roll into 1 inch balls (not any larger). Stick the dough into the refrigerator until cool. Next dip them into the melted chocolate. Set the chocolate coated ball onto wax paper and cool. Keep in the refrigerator until you are ready to eat them!
My favorite thing is to eat these little balls when they are frozen. If you keep them in a ziploc bag in the freezer then you can pop one in your mouth whenever you just need a little snack!
Sunday, October 14, 2012
Ok... so you all know I am a complete chocoholic fiend right? If not... get with it! I mean everyone knows that! Well, first of all this was like heaven on a plate, but the frosting was like holy moly, crazy rich, and I am not one to turn down something like that, but it was really quite good, so if you are a crazy dessert fanatic then these are the bars for you! Kids love them just the same if not, probably more they are a perfect solution for when you can't think of a snack to bring to a party, they're very rich so you can cut them smaller (I cut them into 16th's) When you take them out of the fridge, they're kind of stiff though, but I like my cold chocolate, you can heat it up too, and you definitely need something to wash them down, but they are so worth it! Because they are so very scrumptiously yummy! I got this recipe from thedomesticrebel.com.
1 stick butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 tsp vanilla extract
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 cup semi-sweet chocolate chips
For Cookie Dough Frosting:
1 stick butter, softened
1 tsp vanilla extract
1/3 cup brown sugar
About 3 cups powdered sugar
1 cup miniature chocolate chips
1. Preheat oven to 350 degrees F. Liberally grease an 8×8″ baking pan with cooking spray; set aside.
2. In a large bowl, beat together the butter and sugars with an electric mixer until creamy, about a minute. Add the egg + vanilla extract to combine.
3. Add in the flour, salt and baking soda to combine, mixing slowly. Lastly, stir in the chocolate chips by hand.
4. Spread the mixture into the prepared pan in an even layer. Bake until golden and just set in the center, about 23-27 minutes. Allow to cool in the pan completely while you prepare the frosting.
Cookie Dough Frosting
1. In the bowl of a stand mixer, beat together the butter, vanilla and brown sugar until creamy. Gradually add the powdered sugar, about a cup at a time, until frosting is light and fluffy. You kind of want it on the softer side (think cookie dough!) rather than stiff icing. Stir in the miniature chocolate chips.
2. Spread the frosting evenly on top of the cooled cookie bars. Pop the bars in the fridge for about 10 minutes or so to set the frosting.
3. Cut into squares and serve! This makes about 9 full bars if you don't want to be overwhelmed with richness you can certainly cut them smaller (I cut them into 16th's... they’re very very rich, so you may want to). Store leftovers airtight in the fridge, up to 2 days.
Saturday, September 22, 2012
1 box of Duncan Hines Chewy Fudge Brownies
1 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter
1. Prepare boxed brownie mix as directed. Spoon batter evenly into mini muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet.
2. After brownies are out of the oven, use the back of 1/2 teaspoon measuring spoon to make a hole for the peanut butter.
3. Place peanut butter in a small microwave-safe bowl. Microwave on high for 30 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips.
Wednesday, September 12, 2012
Like you Probably know if you pay attention to my posts, and read these intro things that I write, I always keep some brownie batter on hand. You know, for emergencies :) like if I'm depressed or something, well not really I don't really get depressed, but if like I just need some chocolatey thing, then I might make one of these, or if I'm feeling lazy... have somebody else make me one! These are so simple and easy to make it's like crazy, cause you know me, (actually you probably don't) I like my chocolate, and dessert stuff, seems like complicated to make and all but if you are having one of those chocolate cravings that for me never ever go away, and you don't feel like baking, or you don't have the time and materials, then make this!
3 cups vanilla ice cream
1 cup milk
1 1/2 cups brownie batter mix (If you want it to be less textured and powdery, then do 3/4 cups)
Put them in the blender and blend!
Super easy right?! Yep it's easy. I know. But I just had to share this recipe cause I love it so much!
Sunday, September 9, 2012
I'm not really into like spicy stuff, but I like the corresponding flavors that go with it. So it's kinda weird, I like the taste but not the "fieryness" of it. Moving on from my funky taste buds... I really like this dish and so does my family. It's perfect for any kind of night. It can be fun and tasty for the kids, and it can be an elegant date night for the parents. Now, obviously pictures can't really capture the saucey, freshness, of this, or anything... so you'll just have to take my word for it that it's really, trust me... delicious! This isn't my recipe, I found it through the like second best website in the world... Pinterest! And Pinterest led me to this website Comfortablydomestic.com! Now go try this! Go on!
4 small boneless skinless chicken breasts (about 1 ¼ lbs.)
1 ½ Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)
2 Tbs. butter, divided
1 Tbs. olive oil (or more if needed)
2 garlic cloves, minced
1 C. (1/2 pint) grape tomatoes, halved
¼ C. dry white wine (or chicken broth)
1 ½ C. heavy cream (or half-and-half)
1 ½ C. good quality, freshly grated Italian cheeses (I like a blend of Asiago, Parmesan, and Fontina.)
3 oz. herbed goat cheese, crumbled
1 tsp. kosher salt (or more, to taste)
1/2 tsp. ground black pepper (or more, to taste)
1 pound cooked fettuccini
Pinch of ground nutmeg, for serving
Chopped parsley, for serving
- Cook fettuccini “al-dente” according to package directions, stirring often. Drain, and rinse with hot tap water, to keep pasta from sticking. Drain again.
- Rinse chicken breast in cool water, and pat dry.
- Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
- Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
- Preheat oven to 350 degrees F.
- Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
- Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
- Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
- Remove chicken from the oven and thinly slice against the grain; set aside.
10. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
11. Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)
12. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)
13. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.
14. Add the salt, pepper, and the remaining tablespoon of butter.
15. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
16. Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
17. Pour the fettuccini onto the sauce, and top with the sliced chicken.
18. Toss the pasta and chicken into the sauce with tongs, until well combined.
19. Turn tossed pasta into a large serving bowl.
20. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.
21. Serve immediately.
Friday, September 7, 2012
I can honestly say... I made a terrible mistake when taking this photo. I took a picture of an end crunchy side. So I must apologize to this bar, because who wants to eat a crunchy burnt bar, but on the inside (lol, get my joke, but on the inside... like literally on the inside and like beauty) it is a fluffy, light, scrumptious bar, that is lick the bowl delicious! So please if you don't like crunchy bars... don't go! Really this is an awesome bar for you! Don't be discouraged... you have to try it. I know I might say that for like all my recipes, but you just should ok! You just should. Once again this isn't my recipe. I got them from Lemonsforlulu.com. Check it out!
1/2 cup of butter
2 cups brown sugar
2 large eggs
1 teaspoon vanilla
2 tablespoon bourbon
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups flour
10 ounces bittersweet chocolate chips
Preheat the oven to 350 degrees.
Grease a 9x13 pan.
Melt the butter in the microwave, and stir in brown sugar, vanilla, and bourbon.
Let cool to room temperature. Add in eggs, salt, baking powder, and flour. Stir in the chocolate chips.
Pour onto greased pan, and bake for 20-24 minutes, until the bars begin to pull away from the pan sides, and the top looks shiny.
Tuesday, August 14, 2012
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups kellogs (R) Rice Krispies (R) cereal
1 cup butterscotch chips
1 cup semi-sweet chocolate morsels
Spray a 9 x 13 in pan with Pam cooking spray.
In a 3 quart saucepan mix corn syrup and sugar, stirring constantly, until the sugar dissolved, and mixture begins to boil.
Put peanut butter and cereal in a large bowl.
Remove mixture from heat and add to the bowl with the peanut butter and cereal. Stir until well coated. Set aside.
Melt chocolate morsels, and butterscotch chips together in a 1 quart saucepan, over LOW heat, stir CONSTANTLY.
Spread evenly over cereal mixture.
If you have any ideas to make the scotcheroos better please tell me in the comments!