Chocolate

DB: Flourless Black Bean Brownies

March 27, 2013 by Lynsey 1 Comment

I am very fortunate that I do not have picky eaters in my house. I have a special place in my heart for those people that have to be short order cooks in order to satisfy every single person in their house. Ya’ll are better than me, because I’m not sure I could do that day in and out. I get that there are days where you’re just not in the mood for this or that, and I’ll either adjust the menu or make something else to ensure everyone is happy. But if that was a daily occurrence then there would be some hungry people in my house!

I’m lucky in that Spencer will try anything, at least once. Even if his initial reaction is a cringed nose and a funny look. At least he’ll give it a try. Tucker is even a pretty good eater; he has no problem with chicken, steak fish or whathaveyou but he also gobbles up some veggies. Some of the veggies he enjoys are some that even adults turn their nose up to. Asparagus? Yes, he eats it and enjoys it! Smoothies, granola, fruits and yogurt. Yes, he likes it all.

So when it comes to getting my family to eat healthy I don’t have to find creative ways to sneak veggies in here and there to ensure their getting their daily dose! Whew! So when I hear all these stories about all the people hiding veggies in sweets, drinks and so on it’s “foreign” to me. But apparently this epidimic is far more common that I knew because there’s a whole cookbook dedicated to creatively incoporating vegetables into meals. So I count my blessings that I’ve got good eaters, but at the same time I’ll definitely test out and compare some recipes that are typically indulgent versus those that are healthy. For instance regular, chewy fudgy brownies versus flourless black bean brownies that claim to be just as chewy, fudgy and rich as the “original” version.

You’re thinking…this can’t be done. This is impossible. A brownie that is pretty healthy and that has vegetables, black beans to be exact that is just as good, full of chocolate, fudgy even? It can’t be done. It can’t be so. Well folks, I’m here to tell you it can be done. And it is so. This is the first time I’ve ever tried, let alone made one of my favorite desserts and filled it with veggies. It’s also a first time tasting and baking something that is gluten-free. And I must say, I’m impressed. It’s good, I mean I definitely think this recipe could hold it’s own next to a traditional brownie. I was skeptical in the beginning. But by the time it was all said and done, I was a believer. These are the real deal. Even if you don’t have to fool your kiddos or loved ones into eating their veggies, these brownies are definitely worth a try.

Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Flourless Black Bean Brownies

Ingredients:

1 1/2 Cups black beans (1 15oz can drained and rinsed)
3 1/2 Tbsp cocoa powder
1/2 Cup quick cooking oats
1/4 Tsp salt
1/3 Cup maple syrup or agave
2 1/2 Tbsp sugar (or 2 stevia pakcets)
1/4 Cup coconut or vegetable oil
2 Tsp vanilla extract
1/2 Tsp baking powder
2/3 Cup chocolate chips
Sea salt for topping, optional

Directions:

Preheat oven to 350. Spray an 8×8 pan with non-stick cooking spray and set aside.

Place black beans, cocoa powder, oats, salt, syrup (or agave) sugar, vegetable oil, vanilla and baking powder in a food processor, blend until mixture is smooth. Once the ingredients are incorporated and the mixture is smooth add chocolate chips and stir to combine.
Pour the mixture into the prepared pan, top with additional chocolate chips (if desired), sprinkle with one teaspoon sea salt (if desired) and place in a preheated oven. Bake brownies 15-18 minutes, until cooked through. Remove from oven and allow to cool at least 10 minutes before cutting.

Recipe source: barely adapted from Chocolate Covered Katie

Caramel Coconut Chocolate Chip Skillet Cookie Pie

March 22, 2013 by Lynsey Leave a Comment

Do you ever have those days where you’re craving two things; say a brownie and a cookie? And your craving can’t be quenched unless you have at least one of each of those things? You know; the kind of craving that is strong that you give into the urge of either running to the store and buying those two things or running into the kitchen and baking a batch of cookies and a batch of brownies to quench that craving? We’ve all been there, right?

Well, sometimes that craving is so strong that even the thought of having to wait through the mixing and baking of the two individual recipes is enought to literally do you in. So, what’s a girl to do in a situation like this? Well, take the two things she’s craving and combine them into one delicious treat that takes no time to mix and hardly any time to bake.

With the cravings of cookies and pie in full force, Diane over at Created By Diane did just that. She combined the deliciousness of a pie and filled it with delicious cookie flavors. So she made a crust for the cookie pie by making a huge sugar-coconut cookie and then topped it with goodies that you would typically find mixed in an actual cookie. Genious! Right?

You’ve got all the goodness of a pie. The crust. Slightly flakey, slightly crispy and the perfect golden color. That perfect crust is then filled with ooey gooey deliciousness that you typically find all mixed in a good ol’ cookie. Coconut is not only mixed into the actual crust, but it’s sprinkled over the crust as well. Along with chocolate chips. Yum! And bits of caramel that melt and hold all that good stuff together.

This cookie is one of those “one pot” wonders. Everything is mixed together in the skillet. That’s right; no stand mixer or no hand mixer needed. Just a skillet and a whisk is all it takes to make this yummy treat. It’s starts by melting the butter then added the sugar, eggs and vanilla and the remaining dry ingredients, followed by the coconut. Which I could pop it in the oven at this point and enjoy each and every bite. But really, why stop there? Then the cookie crust is spread out evenly in the pan to form a perfect shell for the rest of the ingredients.

Once the dough is spread out evenly, it’s then sprinkled with the cutest mini chocolate chips you’ve ever seen. Along with the mini chocolate chips, bits of caramel are added along with a generous helping of sweetened shredded coconut. Now honestly, I could probably take a fork and dig in at this point. But don’t worry, I practiced self-restraint and popped it in the oven and waited a whole 15 minutes for it to bake. And let me tell ya, folks it’s worth the wait.

It really doesn’t sound like it could get much better, does it? But wait. It can. Once the cookie pie is cool enough to handle. Slice up this puppy, pop it in the microwave if it’s completely cooled, then drizzle it with caramel ice cream topping. Oh yes…I did. And let me tell you it’s absolutely mind blowing. It’s crunchy, soft, chewy, gooey caramel and delicious chocolate with the perfect amount of crispy, slightly crunchy coconut. This skillet cookie pie is simply delicious and dangerous. Dangerous due to the fact that I always have the ingredients on hand and that it takes absolutely no time to put together. I loved the combination of these ingredients but I can’t wait to play with different variations!

Caramel Coconut Chocolate Chip Skillet Cookie Pie

Ingredients:

1/2 Cup (1 stick) unsalted butter
1 Cup sugar
1 1/2 Tsp vanilla
1 1/2 Cups flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Egg
1/4 Cup + 1 Tbsp caramel bits
1 1/2 Cups coconut, divided
1/4 Cup + 1 Tbsp mini chocolate chips
Caramel sauce, for serving

Directions:

Preheat oven to 350.

In a medium bowl sift flour, baking soda and salt and set aside.

Place a 12 inch cast iron skillet over medium heat. Once the skillet is hot, reduce heat to medium-low and add the butter. Once the butter has melted, add the sugar and stir to incorporate. Remove skillet from heat and add the flour mixture and stir to combine. Add the egg stir. Once ingredients are incorporated add 1 cup of coconut to the batter and stir to combine.

Evenly spread the batter over the bottom of the skillet. I used my hands to help flatten the dough. Bring the dough about half way up the sides of the skillet. Sprinkle 1/4 cup of the caramel bits over the dough, followed by 1/4 cup of the mini chocolate chips and then the remaining 1/2 cup of coconut. Sprinkle the remaining caramel bits and chocolate chips over the coconut.

Place skillet in the oven and bake for 15 minutes. Be sure not to over bake, otherwise the cookie will dry out.

Cut into slices and drizzle each slice with caramel topping before serving.

Recipe source: adapted from Created by Diane

Marshmallow Reeses Blonde Brownies

March 8, 2013 by Lynsey 1 Comment

So how many of you are ready for daylight savings time? You know, I don’t really mind the time change whenever we get to gain an hour because I’m all for an extra hour of sleep! But when the time comes to “spring forward” and I have to give up an hour…I dread it. I love that it gets darker later, but I just don’t like giving up that precious hour of sleep. So, I guess you can tell that I’m not ready and I’m not looking forward to it.

Since we’ll be running on less sleep starting on Sunday, we need a fun and delicious way to perk up and have some energy. What better way to get a little boost than to enjoy a bar (or five) loaded with peanut butter, marshmallows and chocolate? I couldn’t think of anything better! Can you?

So let’s talk about these bars a little, shall we? I love these bars for so many reasons. The first being that they are a dessert, I’m a sucker for anything sweet. I mean anything. Secondly they have that whole sweet salty thing going on with the salty peanut butter and the sweet marshmallows and chocolate chips, and you know that I love that combo! They involve chocolate, and I mean who doesn’t love chocolate! I could keep going but I’ll end with this; they have Reeses Pieces in them. And Reeses Pieces rank pretty close to the top of the list of my all time favorite candy!

These bars are delicious, moist and packed full of flavor. They are incredibly easy to put together and they are so addicting. There are times where I will half a recipe, just so we don’t have tons of excess sweets laying around the house, but this isn’t a recipe that I would recommend halving because they will disappear just about as quickly as you can pull them out of the oven and cut them. Not only did I love them, but my boys did as well. I couldn’t get them cut fast enough for them. These bars have quickly become a favorite in our house and I’m sure they’ll do the same in yours! So if you need a pick-me-up with the time change going on, be sure to try a batch of these!

Marshmallow Reeses Blonde Brownies

Ingredients:

1/2 Cup butter
1 Cup brown sugar
1/2 Cup peanut butter (crunchy or creamy)
2 Eggs
1 Tsp vanilla
2 Tsp baking powder
1/2 Tsp salt
1 1/2 Cups flour
1 Cup chocolate chips
1 1/4 Cups mini Reeses pieces
1 Cup marshmallow cream
3/4 Cup miniature marshmallows

Directions:

Preheat oven to 350. Line a 9×13 pan with parchment paper and set aside.

Sift baking powder, salt and flour together over a medium bowl and set aside.

Combine butter, brown sugar and peanut butter in a large bowl and beat on high to cream, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix to incorporate. Slowly add the flour mixture to the butter mixture and mix on low to incorporate.

Add the Reeses pieces and chocolate chips and stir to incorporate. Divide the mixture in half, spread half of the batter evenly in the prepared pan. Drop the marshmallow cream, by the spoonfuls, onto the dough then sprinkle the marshmallows over the cream. Gently drop the remaining batter, by the spoonfuls, onto the marshmallow cream and gently press to spread the batter, trying to cover all of the marshmallow cream.

Place the bars in the preheated oven and bake for 25-28 minutes. Remove from oven, allow to cool for 30 minutes in the pan, then remove to a cooling rack and allow to cool completely before cutting. Store in an airtight container.

Recipe source: barely adapted from Inside Bru Crew Life

Mini Chocolate Chip M&M Pudding Cookies

February 22, 2013 by Lynsey 2 Comments

I am a sucker for cookies. Give me a cookie, any kind at any time and I’ll be a happy camper. I’m not picky and I’ve never met a cookie I didn’t like! My favorite cookies, though, are those cookies that are fluffy, gooey and chewy. I love sinking my teeth into cookies like that; the more they stick to your teeth the better they are…in my opinion.

Now I’ve a had a lot, and I mean A LOT of cookies throughout the years, but to my knowledge I don’t ever think I’ve had a cookie with pudding mix in it. So, when I saw Jocelyn of Inside Bru Crew Life had a multitude of pudding cookies on her blog you could say I was definitely intrigued! Now I know there are all sorts of little tips and tricks you can use to make cakes, cookies and bars taste better, be more moist or chewy or what have you. But I had never heard of pudding cookies, or thought of adding pudding mix to cookies before now. Genius, I tell you. Genius! Jocelyn, you’ve inspired me to take a closer look at the staples in my pantry and think of different ways to use them!

After reading through all the different types of pudding cookies she had made, I thought that I should try this little trick of adding pudding mix to cookies. So, I sat down and started filtering through different recipes and finally decided to start from scratch. I played with different amounts of this and that before I finally found the perfect consistency and texture that I was looking for.

The end result leaves you with a cookie that is fluffy, full of flavor (it’s amazing that a little box or mix can add such a big burst of flavor), and even more chewy than you can imagine. These are some of those cookies that are stick-to-your-teeth good!

Cookies alone bring a smile to my face, but when you have a delicious cookie with chunks of chocolate and candy in them. Well, that’s just pure happiness. And that’s what these cookies are, pure happiness. A deliciously moist and chew cookie that is packed full of cute, mini chocolate chips and colorful M&M’s. Just looking at them will make you smile, but one bite of them will have you grinning ear to ear. And just when you think it doesn’t gett any better, try one (or 3 of these) fresh from the oven and they’ll have you screaming and dancing!

Mini Chocolate Chip M&M Pudding Cookies

Ingredients:

1/2 Cup (1 stick) unsalted butter, room temperature
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Egg
1/2 Tsp vanilla
1 (3.4oz) box vanilla pudding mix
1 1/2 Cups + 2 Tbsp flour
1/4 Tsp salt
3/4 Cup M&M candy
1/2 Cup mini chocolate chips

Directions:

Preheat oven to 350. Line a baking sheet with a silicon baking mat, or spray with non-stick cooking spray and set aside.

Sift flour,pudding mix, and salt together in a large bowl. Set aside.

Place butter, brown sugar and granulated sugar in a large mixing bowl and beat on high until light and fluffy, about 3 minutes. Add egg and vanilla and mix to incorpate. Slowly add the flour mixture to the butter mixture and mix until just combined. Add the M&M’s and mini chocolate chips and stir to incorporate.

Using a cookie scoop (mine is about 2 tablespoons), scoop cookie dough onto the prepared baking sheet leaving about 1 1/2 inches between each cookie. Very gently press the cookie dough with the palm of your hands to barely flatten.

Place in the preheated oven and bake for 8-9 minutes. Remove from oven and allow to cool for 2-3 minutes on the baking sheet, then transfer to a cooling rack and allow to cool completely.

Store in an air tight container (if you have any left…I have a cookie lover in my house that is drawn to the kitchen right with the cookies come out of the oven. This theif eats them faster than I can bake them!)

Recipe source: inspired by Inside Bru Crew Life‘s pudding cookies

Double Chocolate Red Velvet Cookies

February 15, 2013 by Lynsey Leave a Comment

I hope you all had a wonderful Valentine’s day! I know Valentine’s is technically over, but I do have one more red, chocolately treat to share with you! This treat will wrap this week up right; it’s always good to end on a sweet note.

Red velvet is the quintessential Valentine’s dessert. I mean everything about it screams love and Valentine’s; chocolate and red it where it’s all at for the day of love. But as I said earlier this week, I personally could take or leave red velvet, but there are plenty of people out there who love it…who are red velvet phenes to say the least. Who knows, maybe I just haven’t had the perfect red velvet cake to change my thoughts? Anywho, since it is February and Valentine’s I decided to put my feelings (or lack thereof) for red velvet aside and share not 1 but 2 red velvet desserts for you! The first was the red velvet brownies with white chocolate buttercream that I shared with you on Monday, and the second are these cookies! Here’s a confession…I think with each, additional red velvet recipe I make I become a little bit more fond of red velvet.

I think this recipe is my favorite red velvet recipe to date. I love cookies, but then who doesn’t? My favorite type of cookies are those that are incredibly moist and chewy, and so gooey, in fact, that they stick to your teeth. If they are loaded with chocolate, well that doesn’t hurt a bit. These cookies are chewy, and gooey stick-to-your-teeth cookies that not only have a hint of cocoa in the actual cookie, but they are also packed with not 1 but 2 other types of chocolate. This beautiful red velvet cookie is taken up a few notches with the addition of white chocolate chips and milk chocolate chunks. The end result is a deliciously chewy cookie that is packed full of creamy, smooth chocolate!

I don’t know if I could venture to say that this is Spencer’s favorite cookie, but I think it ranks pretty high on his list. I gave him and Tucker a cookie to split, and the next thing I knew Spencer had “tested” another 3 cookies. We’re talking about devoured them in a period of 5 minutes. I had to kick him out of the kitchen before he ate every. single. one! And since I made these for Tucker’s Valentines party at school Spencer was more than upset, so I am pretty sure I will be making a batch…or 2 of these this weekend!

Double Chocolate Red Velvet Cookies

Ingredients:

1 Stick (1/2 cup) unsalted butter, room temperature
3/4Cup brown sugar

3/4 Cup granulated sugar

1 Tsp baking soda

1/2 Tsp Baking powder

1 Egg

1 Tbsp red food coloring

1 Tsp vanilla

1 1/2 Cups flour

1/3 Cup + 2 Tbsp unsweetened cocoa powder

1/3 Cup white chocolate chips

2 Oz (1 ½ candy bars OR about 1/3-1/2 Cup milk chocolate
chips) milk chocolate, roughly chopped (I used Hershey’s candy bars that were
slightly frozen and just gave them a rough chop)

Directions:

Preheat oven to 350.
Line a cookie sheet with a silicone baking mat, or spray with non-stick
cooking spray and set aside.

Sift the baking powder, baking soda, flour and cocoa powder
together in a medium bowl and set aside.

Place butter, brown sugar, and granulated sugar in a bowl and
beat on high until light and fluffy, about 2-3 minutes. Add the red food coloring and mix on low to
combine. Add the egg and mix to
incorporate. Slowly add the flour
mixture to the butter mixture and mix on low to incorporate. Once the flour is incorporated, increase
mixing speed to high and beat for 30-45 seconds to aerate the mixture. Add the white chocolate chips and the milk
chocolate and stir to combine.

Place rounded scoops (mine were about 2 tablespoons each)
onto the prepared cookie sheet, leaving about 1 ½ inches between each
scoop. Gently press the scoops of dough
with the palm of your hand (or the bottom of a cup) to slightly flatten (just
taking the rounded top away). Place in
oven and bake for 8-9 minutes. Remove
from oven, allow to cool on the cookie sheet for 5 minutes, transfer to a
cooling rack and allow to cool completely (or try 1 or 2 freshly baked because
they are awesome warm!).

Yields approximately 1 1/2 dozen

Recipe source: A Lynsey Original

Valentine’s Rice Krispie Treats

February 14, 2013 by Lynsey Leave a Comment

When I think back to my childhood I can think of a multitude of snacks and goodies that I enjoyed on a regular basis. While some were cookies, brownies and cakes, others were simple, such as Rice Krispie treats. I always got so excited when I walked into the kitchen and saw my mom with a giant bowl of melted marshmallows. It meant we were just moments away from ooey gooey, fluffy, crunchy goodness. There’s not a lot to these treats, but they are oh-so-good. Which confirms the saying, sometimes “simple is better”.

Since I’ve gotten older I do enjoy a broad array of desserts that are all delicious, however I do find myself returning to the classics of my childhood from time to time. Before about a month or so ago, it had been quite some time since I had eaten a rice krispie treat. With the holidays around (and my mom feeling the need to spoil her grandson…even more) Rice Krispies made an appearance in our house. We made Rice Krispie “gingerbread” houses and decorated them. It was then that I had a bite of the treats, and I was instantly transported back to my childhood days. This was also the first time Tucker had eaten one, as well, and he LOVED it! (I know…I’m terrible for not introducing him to these before now)

Not only did he enjoy eating the treats, he had just as much fun making them. So keeping that in mind, when Valentines’ started to approach I was trying to think of different things to do that involved Rice Krispies. Then I decided to make the treats, but instead of just the cereal and marshmallows, I decided to pack them with Valentine colored M&M’s and mini chococolate chips! Sounds good, right? But then I took it a step further and cut them into heart shapes, we have to be festive, right? Then I dipped half of the heart into chocolate (it is the holiday for chocolate) and then give them a little more color with some festive sprinkles!

We had so much fun making these. I think Tucker had just as much fun eating them as they did making them! We did have some gooey marshmallows on our hands, and Tucker even had some on his nose and chin…but that’s just all signs of a good time, right? After we dipped them and sprinkled them, we let them dry and then put them in little bags for all of his classmates.

These treats are great for kiddos to enjoy, as well as adults. They are so simple to throw together, and the flavors can be adjusted by adding different candy and dried fruit. They are also a fun treat to make with kiddos. I love having Tucker in the kitchen with me, just as much as he loves being in there with me. He’s always eager to help, and these are one of those things that he can have his hands in from start to finish…and he can “test” it throughout the making process!

I hope you all have a wonderful Valentine’s day. Have fun, eat an incredible meal, have some chocolate and give plenty of hugs and kisses to all those special people in your life.

Valentine’s Rice Krispie Treats

Ingredients:

3 Cups crispy rice cereal
3 Cups miniature marshmallows
2 Tbsp butter
1/2 Cup miniature chocolate chips
1/2 Cup M&M’s
1 Cup semi-sweet chocolate, melted
Sprinkles

Directions:

Line a 9×9 baking pan with parchment paper. Spray with non-stick cooking spray and set aside.

Place marshmallows and butter in a large, microwave safe bowl. Place in microwave and heat for 45-60, until butter is melted and marshmallows are puffy and melted completely. Once they are melted, remove the bowl from the microwave and add the cereal. Stir to completely coat the cereal. Add the M&M’s and stir to combine. Add the miniature chocolate chips and stir.

Pour the mixture into the prepared baking dish and spread evenly in the dish. Use a spatula (or your hands) to press mixture firmly in the pan. Place in refrigerator and allow to chill and set. Once the mixture has set remove from pan. Using a heart shaped cookie cutter, sprayed with non-stick cooking spray, cut heart shapes out of the treats.

Dip half of the heart in the melted semi sweet chocolate, then place on a waxpaper/parchment paper lined cookie sheet to set. Repeat with remaining heart treats. Drizzle each heart with white chocolate.

Wrap in decrative celophane or place in an airtight container.

White Chocolate Covered Oreo Pops

February 12, 2013 by Lynsey 2 Comments

Chocolate covered Oreos are a weakness of mine, so the fact that they only make an appearance once a year makes me sad. Although, it’s probably a good thing since I honestly think I could eat my weight in these! I love the combination of the chocolate cookie, creamy filling all covered in delicious white chocolate.

I have recently introduced Tucker to these yummy little treats, and I think he likes them just as much as I do! Since he’s a fan too, I thought it would be fun to make cookie pops covered in fun sprinkles for him to share with his class at his Valentine’s party.

~~Every~~ ~~kiddo~~ everyone loves cookies. We all know kids love suckers, and I think deep down adults enjoy them too…they transport us back to our carefree, worry free days of childhood. So how fun would it be to combine the two and make cookie pops? A fun treat that is so easy and fun to make. I believe they are just as much fun to eat! It’s just more fun eating something off a stick.

I love this little idea not only because of it’s simplicity, but also because it’s customizable for any event or holiday and it’s a perfect treat to make with the kiddos. Tucker thoroughly enjoyed being in the kitchen and helping with these. I think his favorite part about this treat was the sprinkles, he loved coating each and every cookie (thoroughly) with sprinkles!

White Chocolate Covered Oreo Pops

Ingredients:

1 Package Oreos
1 Package chocolate melts, Wilton has a great color selection
White lollipop sticks
Sprinkles

Directions:

Carefully pull the Oreos apart, keeping the pairs together, and place on a flat surface lined with parchment/wax paper.

Place chocolate in a microwave safe bowl, and microwave in 20 second intervals until completely melted.

Place about 1/4 teaspoon of chocolate onto each non-frosted Oreo half and then place the stick in the center of the melted chocolate. Place the cookie and stick back on the frosted Oreo half and allow to set up. Repeat process with all the cookies.

Once the cookies have set, cover them completely with the melted chocolate and then coat with sprinkles. Return to parchment paper and allow them to dry completely.

Once the chocolate has set and dried, cover them in cellophane and tie with ribbon.

Red Velvet Brownies with White Chocolate Buttercream Frosting

February 11, 2013 by Lynsey Leave a Comment

It’s February folks! Can you believe it? It seems like yesterday we were celebrating Thanksgiving and getting ready for Christmas. We’ve not only observed and celebrated Christmas, rang in the New Year but now we’re about to celebrate Valentine’s! Where has the time gone?

Since Valentine’s is this week, in 3 days to be exact, I thought it would be fitting to share some yumy sweets with you that would be perfect to make for your sweetheart! Since February and Valentine’s are all about chocolate, it’s only fitting that each and every goody I have for you this week invovles chocolate! Since I am all about chocolate too, this doesn’t hurt my feelings in any way!

Let’s start off the week with a bang, how about some brownies? But not just any brownies, red velvet brownies. Red velvet brownies with white chocolate buttercream smeared on top. If this doesn’t say “I Love You”, then I don’t know what does!

These brownies are fudgy, gooey and packed with chocolate. Which is everything I love about a traditional brownie! Then all that fudgy goodness is combined with rich, red velvet goodness. Typically, I’m not a huge red velvet fan. I can take it or leave it. I know others that are die hard fans of the red velvet; they could eat it morning, noon, and night and even for snacks in between. I’m not sure if I just haven’t had the right red velvet recipe or what, but I’m not a die hard red velvet fanatic. But, I think maybe…just maybe these brownies have converted me. This recipe just might be the recipe that turns me into a fan! (I probably need to make another batch or 3 just to make sure!)

These brownies start out like many traditional brownie recipes, but instead of the the cocoa being added to the flour, it is combined with vanilla and red food coloring to make a paste. That paste is then added to the butter and then mixed. Before you know it, you have a deep, rich red batter. The flour is added, to form a dense yet fudgy brownie batter. To that rich batter is added more chocolate, chocolate chips are stirred in to amp up that fudgy, chocolate flavor even more. After the brownies are baked and cooled, a generous helping of white chocolate frosting is then slathered over the top, to take you to a whole new level of chocolate ecstasy. Each bite is packed with 3 different kinds of chocolate; fudgy chocolate brownies studded with chocolate chips and then the silky, fluffy white chocolate frosting to seal the deal.

Whip up a batch of these deliciously rich and intense brownies for your sweetheart!You’ll earn major brownie points, for sure!

Red Velvet Brownies with White Chocolate Buttercream Frosting

Ingredients:

For the brownies-
3 1/2 Tbsp unsweetened cocoa powder
1 oz red food coloring (or about 2 tablespoons)
2 Tsp vanilla extract, divided
1/2 Cup (1 stick/8tbsp) unsalted butter, room temperature
1 1/2 Cups granulated sugar
2 Large eggs, room temperature
1 1/4 Cups all-purpose flour
1/4 Tsp salt
1 Cup chocolate chips

For the frosting-
1/2 Cup (1 stick/8tbsp) unsalted butter, room temperature
2 1/2 Cups confectioner’s sugar
1 Tsp vanilla extract
4 oz good quality white chocolate (do NOT use white chocolate chips)
1-2 Tbsp heavy whipping cream

Directions:

For the brownies-
Preheat oven to 350. Line a 9×9 baking pan with parchment paper, spray with non-stick cooking spray and set aside.

In a small bowl combine the cocoa powder, red food coloring and 1 teaspoon of vanilla extract and stir to combine. Set aside.

In a large bowl combine the butter and sugar and beat on high until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well between each addition. Add the vanilla and mix until incorporated. With the mixer off, carefully add the cocoa powder mixture. Turn mixer on low and mix to combine. Once the cocoa is incorporated into the mixture, slowly add the flour and salt and mix until incorporated. Stir in the chocolate chips with a heavy spatula, until evenly mixed.

Pour the batter into the prepared pan and spread until evenly distributed. Place in the preheated oven and bake for 30-45 minutes, until the brownies are cooked completely and a toothpick inserted comes out clean. Remove from ove and allow to cool completely.

For the frosting-
Place the white chocolate in a microwave safe bowl. Place in the microwave to melt, stirring after each 20 second interval (to prevent burning).

Place butter in a large bowl and beat on high until fluffy, about 2 minutes. Slowly add the confectioner’s sugar, and mix on low until combined. Once all the sugar is added increase mixing speed to medium-high and beat for 30 seconds. Add the vanilla and melted white chocolate and beat on medium until combined. Reduce mixing speed to low, and add heavy cream 1/2 tablespoon at a time until desired consistency is achieved.

Spread the frosting evenly over the cooled brownies. Cut into 12 equal squares and serve.

Recipe source: adapted from Smells Like Home, originally from How Sweet It Is

Reeses Peanut Butter Cookie Dough Dip

February 8, 2013 by Lynsey Leave a Comment

So how many of you are guilty of eating cookie dough straight from the bowl? Will any of you admit that you just might make cookie dough for the sheer enjoyment of eating it by the spoonful before a drop is even able to hit the cookie sheet? Come on, you know we’re all guilty of having at least a bite or two at one point or another. There’s no shame it that, I promise!

What if I were to tell you I have a dip that will cure your cookie dough craving? And yes, you’re supposed to eat it as a dip and not bake it. That’s right, all the yumminess of cookie dough without the guilt of eating it raw! Are you intrigued yet?

It’s true, I have a dip for you that is amazing. Seriously, I can’t say enough good about this dip and just how awesome it is. It starts with cream cheese. Which who doesn’t love cream cheese? Then given a hefty dose of peanut butter and brown sugar. All that is then beat to form a fluffy base. To that base is added mini chocolate chips. And why stop there? Throw in a bag of mini Reeses peanut butter cups. I know, amazing right? Mix all that together and then you’re ready to go.

This is one of those dips that you’ll make over and over again. It’s great for the cookie dough lover and the sweet lover alike. This is a dip that you’ll be known for, and it will be requested at every gathering or party you attend! Enjoy it on pretzels, vanilla wafers, or even by the spoonful. However you decide to eat it I know you’ll love it! I must say thanks a million times over again to Aimee of Shugary Sweets for creating this deliciousness…and for my new addiction!

Reeses Peanut Butter Cookie Dough Dip

Ingredients:

1/2 Cup (1 stick) unsalted butter
8 Oz (1 bar) cream cheese, room temperature
1/3 Cup heavy whipping cream
1/4 Cup peanut butter (creamy or crunchy)
1/2 Cup brown sugar
3/4 Cup powdered sugar
1 Tsp vanilla
3/4 Cup mini chocolate chips
1 (8oz) bag mini Reeses peanut butter cups

Directions:

Combine butter and brown sugar in a small saucepan and place over low-medium heat. Stir mixture occassionally until butter is completely melted. Once the butter has melted whisk to combine, until sugar is dissolved into the butter. Bring the mixture to a boil then immediately remove from heat. Add the peanut butter and stir to combine. Set mixture aside and allow to cool.

Pour the heavy whipping cream in a small bowl and beat on high until stiff peaks form. Set aside.

Combine cream cheese and powdered sugar in a large bowl and beat until creamy, about 3-4 minutes. Reduce the mixing speed to low and add the vanilla and mix until just incorporated. Keeping the mixing speed on low, slowly pour the peanut butter mixture into the cream cheese, mixing until completely incorporated. Gently fold in the chocolate chips and peanut butter cups. Once the chocolate chips and peanut butter cups are mixed in, fold in the whipping cream. Serve immediately or refrigerate until ready to serve.

Serve with vanilla wafers, graham crackers, or pretzels.

Recipe source: barely adapted from Shugary Sweets

Brown Butter Caramel Cookies

February 6, 2013 by Lynsey 3 Comments

What is it about a cookie that instantly makes your day better? It’s a comfort food in a sense. No matter how bad or good your day is going, if you buy a cookie or if someone brings you one it instantly brightens your day…if only for a moment. It takes you outside of the here and now and transports you to your happy place. It’s funny how such a simple thing can bring such joy.

Food has a way of comforting people and bringing them joy. Some people find happiness while eating, while others find joy in the preparation. Don’t get me wrong, I love to eat but I find my joy in the preparation and cooking. While I enjoy making food, I get just as much joy sharing it with others. There’s just something about seeing a smile come across somone’s face after enjoying something you made.

Growing up we always had something sweet to nibble on in our house; cookies, cake, brownies or pie. Any time my mom or dad got the itch to bake something I darted to the kitchen to help. I wanted to be involved in whatever it was they were doing, not only to spend time with them but also because I knew in a short period of time there would be something fresh and tasty coming out of the oven. It’s been along time since I have baked something with my parents, and I can’t tell you how much I’ve missed it. A few weeks ago I finally had the chance to get in the kitchen, spend some quality time and bake something tasty with them.

We started naming off different sweet treats; before we knew it we had a list a mile long! (I come by my sweet tooth honestly) But when I mentioned something about brown butter cookies by dad gave me a second glance. This was something that instantly intrigued him. He had never had anything with brown butter (I’ve failed in my job to introduce this goodness to him), so right when I told him about the flavor and how much it adds to anything it touches he was on board with a brown butter something or other! We finally decided on brown butter cookies with chocolate chips, caramel and pecans.

The end result amazing. A thick and fluffy cookie packed with a rich nutty, caramel-like flavor. That delicious golden dough was then studded with chocolate chips, toasted pecans and bits of caramel. Each bite is chewy gooey goodness that is sweet with hints of salt. My dad became an instant fan of brown butter after the first bite!

Brown Butter Caramel Cookies

Ingredients:

12 Tbsp unsalted butter, room temperature
1 Large egg
1 Egg yolk
1/2 Cup sugar
1 Cup brown sugar
2 Cups + 3 Tbsp flour
1 1/2 Tsp baking soda
1/2 Tsp salt
1 Cup pecans
1/3 Cup caramel bits, or chopped caramel candy
1 Cup chocolate chips

Directions:

Preheat oven to 350. Line a baking sheet with a silicone baking mat, or parchment paper and set aside.

Place butter in a medium saucepan over low-medium heat. The butter will begin to melt and then start to crackle and foam. Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat, and transfer to a large bowl and allow to cool.

Meanwhile, place pecans, in a single layer, on a baking sheet. Place in the preheated oven to toast, about 3-5 minutes. Remove from oven and allow to cool. Once cool enough to touch, roughly chop and set aside.
Combine flour, baking soda and salt and sift together in a large bowl. Set aside.

Combine the cooled brown butter, brown sugar and sugar in a large mixing bowl and beat together on medium to combine. Add the eggs, and mix to incorporate. Slowly add the flour mixture to the butter mixture and mix to combine. Once all ingredients are combined add the pecans, caramel bits and chocolate chips and stir until evenly incorporated.

Scoop the dough (I used a 2 tablespoon scoop) and place on the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Place in the preheated oven and bake for 8-10 minutes, until cookies are golden. Remove from oven, allow to cool on baking sheet for 5 minutes then transfer to cooling racks to allow to cool completely. Store in an airtight container.

Recipe source: A Lynsey original

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