Browned Butter Brownies

Hi Y'all!

 

While we were "roughing it" for that month we did not have a stove, or any way to cook food without using a coffee maker, I stumbled upon this wonderful recipe from Something Swanky. Of course being without a way to make these wonderful looking brownies, and being pregnant, it was just torture for me. I spent a month craving these brownies!

 

So obviously the first thing I had to make once we got a stove, was these brownies! Please forgive me for lack of pictures, they did not last long enough for me to snap any.. They were that good!

 

Browned Butter Brownies:

2 1/2 sticks salted butter

2 1/2 cups sugar

1 1/2 cups unsweetened cocoa powder

1/2 tsp salt

2 tsp vanilla

4 eggs

1 cup flour

1 cup semi-sweet chocolate chips (I used chocolate chunks)

 

Preheat oven to 350 degrees and prepare a 9x13 baking dish with non stick cooking spray.

Melt the butter in a sauce pan over medium high heat, stirring constantly until butter reaches a light brown color and “bits” have formed.

 

 Pour the butter into the bowl of stand mixer. Add sugar and cocoa powder and beat until smooth, almost creamy.

Add salt, water, vanilla and mix well. Add the eggs, one at a time, mixing in between each addition.

Add the flour and chocolate chips/chunks and mix well. The batter will be very thick.

 

 Using a sturdy rubber spatula spread the batter into the prepared dish. Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Let cool completely and cut into squares.

 

 

Eat and Enjoy!

Nutella Banana Swirl Muffins

Hi Y'all!

 

So how is it I have never had nutella?! I mean seriously? I know I've seen it around, as it has become popular with bakers to use, but I have never tried it..  One of my friends told me to try it, but I had not gotten around to it. When I found this recipe, I knew I had to try it! I got this recipe from The Novice Chef.

 

 I can't wait to try nutella in other things!

 

 

 

Nutella Banana Swirl Muffins:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 medium over-ripe bananas, mashed
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup chopped pecans
nutella

Preheat oven to 350 degrees. Line muffin pan with liners.

In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.

In large bowl, whisk together banana, sugar, brown sugar. Beat in egg, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fold in pecans.

Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.

Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean.

 

Eat and Enjoy!

 

What's your favorite way to use nutella?

Nutella Brownie Cheesecake Bites

Hi Y'all!

 

I hope your not sick of nutella.. Since I just discovered its yumminess I have a few recipes planned using it. These brownie bites are so wonderfull! I'm glad I cam across the recipe at US Masala.

 

 I will suggest using only 4 oz of cream cheese instead of the full 8, as I have way too much cream cheese mixture leftover. I plan on making another batch so I can use it up! I also suggest using liners. I used up the last few liners I had, then sprayed the rest of the pan. It's a non-stick pan as well, and they stuck real bad..

 

 

 

 

Nutella Brownie Cheesecake Bites:

 1 cup nutella

2 eggs

10 tbsp flour

1/4 tsp baking soda

1 tbsp oil

 8 oz cream cheese

3 tbsp sugar

1 egg yolk

 

Preheat your oven to 350 degrees. Line a mini muffin pan with liners, or spray with cooking spray.

In medium bowl combine the eggs with the nutella, whisk until smooth and well blended. Add the flour baking soda and oil, mix well.

 In a separate bowl mix the cream cheese, sugar and egg yolk together until well combined.

 Spoon a tablespoon of the brownie mixture into the prepared muffin cups. Add a dollop of the cream cheese mixture. I used a piping bag for this step. Then top off each cup with some more brownie mixture.

Bake for 12-15 minutes, or until a toothpick come out clean. Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

 

Eat and Enjoy!

Peaches and Cream Pound Cake



Hi Y'all!

 

I can't believe I forgot to post this recipe! I made it back in the summer time, and it was so yummy! I also tried this recipe using blueberries, and its just as good! Just sub the peaches for 1 1/2- 2 pints of blueberries.

 

 

 

 

Peaches and Cream Pound Cake:

1 8 oz package cream cheese

1½ cups butter

3 cups sugar

6 eggs

3 cups flour

1 tsp vanilla

4-6 peaches, diced into small pieces (I used white peaches and OMG they are wonderful!)

 

Preheat oven to 325 degrees. Grease and flour a 10 inch bunt pan.

In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.

Add eggs 2 at a time, beating well with each addition. Add the flour all at once and mix in.

Add peaches and vanilla.

Pour into prepared pan. Bake for 1 hour and 20 minutes, check at the 1 hour marker. Cake will be done when a toothpick inserted into cake comes out clean.





 

Eat and Enjoy!

 

Peanut Butter Cookie Truffles

Hi Y'all!

 

So, this was an obvious thing to make after the cream cheese peanut butter cookies.. At least it was an obvious choice to me.. I love chocolate and peanut butter combined! These taste pretty much like a Reese's peanut butter cup!

Peanut Butter Cookie Truffles:

1 recipe for cream cheese peanut butter cookies found here
melting chocolate
1 tsp shortening

So all you have to do is follow the instructions for the cookie dough until you get to the part where you put the dough on the cookie sheet. Once you have your dough made, make 1 inch balls and place on cookie sheet lined with wax paper. Now, stick your cookie sheet in the fridge, or freezer, for the balls to set.

At this point, take your chocolate and place in a microwave safe bowl, add the shortening and microwave until melted. Once your peanut butter balls are firm, you can start dipping them in the melted chocolate. Place back on the wax paper lined cookie sheet to dry.

Eat and enjoy!

 

 

Cream Cheese Peanut Butter Cookies

Hi Y'all!

 

I don't know what to say.. I've been gone for so long!

 

 Things have taken quite a turn for the Watson's! With the husband landing an awesome job right after graduating, us packing up and moving to Illinois and finding out I'm pregnant, its been pretty hectic around here!

 

I'm officially 18 weeks! Only 4 more weeks until we get to find out the gender!

 

 We are finally starting to get settled into our new place.. We are starting to explore our new area on the hubs days off. We have found our local organic food market plus some awesome state parks and campsites.

 

Long before we moved, I came up with this recipe, I just never got the chance to post it! The cream cheese chocolate chip cookies are my go to cookie and one of my most requested. I also love peanut butter cookies and wondered what would happen if I added peanut butter to the cream cheese cookie dough..

 

I do believe the best peanut butter cookies ever, is what happened!

 

 

 

 

 

Cream Cheese Peanut Butter Cookies:

 

6 ounces cream cheese, softened
12 tbsp. butter, melted and cooled

1/2 cup -1 cup peanut butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
3 cups all-purpose flour


 Preheat the oven to 325°F and line baking sheets with parchment paper or spray with non-stick cooking spray. In bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy, about 2-3 minutes. Add the peanut butter. I like a stronger peanut butter flavor so I used a full cup of PB, but feel free to lessen the amount, or add more.. Mix in the vanilla. Add the dry ingredients and mix until combined and no dry streaks remain.

Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, it doesn't need to be completely flat). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a minute on the baking sheet and then transfer to a wire rack to cool completely.

 



 And if your feeling sporty, you can add some chocolate chips to your peanut butter cookies!

 Eat and Enjoy!

 

What's your favorite kind of cookie?