Rocky Road Brownies

P1030161rockybrow

Rocky road brownies filled with marshmallows and nuts. These brownies are super thick and moist and would satisfy any chocolate craving.

P1030168rockybrow

The chocolate glaze is optional but I would recommend it. Just to make it extra chocolately 🙂

P1030180rockybrow

Rocky Road Brownies

3 squares unsweetened chocolate, chopped
3/4 cup butter
1 and a half cups sugar
1 teaspoon vanilla
3 eggs
1 cup flour
3/4 teaspoon baking powder
1 and a half cups miniature marshmallows
1 and a half cups peanuts

Chocolate Glaze, optional
4 squares semisweet chocolate
2 tablespoons whipping cream

1. Preheat oven to 325 F. In a saucepan over low heat, melt chocolate and butter, stirring constantly, until smooth. Remove from heat. Add sugar and vanilla and mix well. Add eggs, one at a time, whisking after each addition.
2. Combine flour and baking powder. Stir into chocolate mixture, mixing well. Stir in marshmallows and peanuts. Spread evenly into prepared 9-inch square baking pan.
3. Bake in oven 35 to 40 mins. Let cool.
4. For Glaze: In a small saucepan over low heat, combine chocolate and whipping cream, stirring until chocolate is melted and mixture is smooth. Let cool for 20 mins. Spread over brownies. Chill until chocolate is set. Enjoy.
From: Bars & Squares

Lemon Vanilla Dream Bars

P1030114lemondream

These bars a perfect combo of white chocolate and lemon. I found the recipe in a newspaper and thought it sounded delicious. I did have to go out and search for the vanilla bean paste and lemon curd but it was worth it!

P1030122lemondream

These bars are cake-like with a gooey lemon curd on top. They are sweet and kind of sour and the white chocolate base complements it’s perfectly.

P1030108lemondream

Lemon Vanilla Dream Bars
Makes 1 dozen

10 ounces white chocolate, chopped, divided (or white chocolate chips)
6 tablespoons unsalted butter, cut into cubes
1/4 cup sugar
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
1 cup flour, sifted
1/2 cup lemon curd (or orange marmalade or raspberry jam)

1. Preheat oven to 350 F. Cover an 8×8-inch pan with foil or parchment, leaving an overhang on two sides.
2. Melt 8 ounces white chocolate and butter in a bowl set over, but not touching, simmering water; stir. Off heat, stir in sugar and salt.
3. Whisk in eggs and vanilla extract and paste. Gently fold in flour. Fold in remaining white chocolate. Spread batter in pan.
4. Dollop lemon curd on batter in 5 or 6 equal portions. With a knife, swirl curd into batter. Bake until a toothpick center comes out clean, but not dry, about 25 to 28 minutes. Let cool.
From: Shauna Server, “Pure Vanilla”

Weekly Food Gawking

PicMonkey Collage

Coconut Chocolate Brownie Bottom Cake. These are a few of my favorite things!

Mint Chocolate Chip Cookies. They are green!

White Chocolate Donut Muffins. You had me hooked at donut.

Raw Banana Bread Breakfast Bars. Healthy, clean bars.

Szechuan Noodles. I love Chinese food!

Banana Chocolate Chip Cookies

P1030062banana.cookies

I’m the type of person that thinks fruit is not a dessert. Sorbet? Fruit tarts? No thanks, give me a real dessert! Bananas, however, are the exception.

P1030065banana.cookies

I love banana desserts. Chocolate and banana go together like peanut butter and jelly. Banana’s are super sweet and high in carbs so no wonder I love them. This recipe doesn’t require a mixer and is super fast to put together. These cookies taste like banana bread and who doesn’t love banana bread!?

P1030072banana.cookies

I love cookies that are cake-like. These cookies are super light and fluffy so you could eat like 10 in one serving. This recipe includes 1 mashed up banana in it and wow, what difference it makes!

P1030080banana.cookies

Banana Chocolate Chip Cookies
Makes 2 dozen cookies

1/3 cup butter, softened
1/2 cup sugar
1 egg
1 medium ripe banana
1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup semisweet chocolate chips

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla.
2. Combine the flour, baking powder, salt and baking soda in a separate bowl. Gradually add to creamed mixture and mix well. Stir in chocolate chips.
3. Drop by the tablespoonfuls 2 inches apart onto baking sheet. Bake at 350 F for 9-11 minutes. Enjoy.
Adapted from: Taste of Home: Cookies

Coffee Cake Muffins

P1030022coffeecake

Over the holiday break my mom bought coffee cake muffins from a grocery store near by. We were surprised how good they were! The muffins were light and had a crumbly sugar-cinnamon mixture on top. So I decided I would make some myself.

P1030035coffeecake

These coffee cake muffins are even better then the store bought ones. They have a crumbly cinnamon-sugar topping and a glaze. Just in case you need the extra sugar. 🙂 Perfect for breakfast with a cup of coffee.

P1030050coffeecake

Coffee Cake Muffins
Makes 10 large muffins

Batter:
2 cups flour
1/2 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon almond extract (or vanilla)
1 large egg
1 cup milk

Streusel Topping:
3 tablespoons unsalted butter, softened
1/3 cup brown sugar
1/3 cup sugar
3 tablespoons flour
1 teaspoon cinnamon

Icing:
2 cups powdered sugar
1/4 cup milk

1. Make streusel topping first in a small bowl until the mixture becomes crumbly. Set aside.
2. Preheat oven to 350 F. Mix together dry ingredients in a large bowl for the batter. Mix together wet ingredients in a separate bowl including the melted butter.
3. Stir together wet and dry ingredients to form a thick batter.
4. Spoon batter into each tin. Fill each tin to about half. You should only use half of the batter!
5. Put a spoonful of the streusel onto each muffin. Use only half of the streusel!
6. Using the rest of the batter, spoon on top of the streusel. Then add the rest of the streusel to the muffins. It’s ok if it overflows.
7. Bake muffins for 15-20 mins. Let cool and then add the icing! Enjoy.
From: Macheesmo

Vanilla Cupcakes

P1020988cupcake

Moist, simple cupcakes topped with a creamy vanilla frosting. Perfect for New Year’s!

P1030003cupcake

These cupcakes take no time to make and you can decorate them with any sort of sprinkles you want.

P1030016cupcake

Vanilla Cupcakes
Makes 12 cupcakes

Cupcakes:
1 and a half cups flour
1 and a half teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1 stick of unsalted butter, room temp
3/4 cup sugar
2 large eggs
sprinkles, for decorating

Frosting:
1 stick unsalted butter, room temp
3 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

1. Preheat oven to 350 F. Line the cups of a standard (12 cup) muffin tin with paper or foil liners.
2. In a small bowl, whisk together flour, baking powder and salt. Set aside. In a measuring cup, mix milk and vanilla and set aside.
3. In a large bowl with an electric mixer, beat butter and sugar until light and fluffy about 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Add half of dry ingredients, followed by the milk-vanilla mixture, then add remaining dry ingredients. Don’t overmix.
4. Divide batter evenly among prepared muffins cups. Bake 20 to 25 minutes. Let cool.
5. For frosting, mix ingredients together with an electric mixture. Mix up to 1/2 cup more sugar or more milk as necessary to achieve a spreadable consistency.

December Recap

December is almost over and I can’t believe it will be 2013 so soon! Here’s to another great year!

Oat Bars. Perfect for breakfast or dessert.

bars1

Crinkle Cookies.

P1020635crinkle3

Holiday Bark.

P1020379bark1

Apple Cider Buttons.

P1020718cider1

Maple Nut Bars.

P1020747pecan1

White Chocolate Macadamia Nut Cookies.

P1020775maca1

Butterscotch Bars.

P1020828butterscotch

Classic Whoopie Pies.

P1020866whoopie

Back to regular posting on Monday 🙂

Classic Whoopie Pies

P1020880whoopie

Wow, these pies are so good! Thick, fluffy cookies stuffed with a marshmallow filling. I’m on a serious marshmallow kick lately. They are just so good.

P1020866whoopie

The filling is made with a mix of marshmallow cream, powdered sugar, butter and vanilla. I could eat the filling on anything!

P1020868whoopie

The cookies are made with buttermilk and cocoa. They are super soft and cake-like and have a great chocolate flavor.

P1020876whoopie

Want to make them festive for the holidays? Just add some holiday sprinkles!

P1020887whoopie

Classic Whoopie Pies
Makes about 16 cookies

1 recipe Creamy Filling (see below)
2 1/4 cups flour
2/3 cup unsweetened cocoa powder
1/2 cup shortening
1 cup sugar
1 tsp baking soda
1/8 tsp salt
1 egg
1 1/4 cups buttermilk
1 tsp vanilla

Creamy Filling: In a large mixing bowl combine one 7-ounce jar marshmallow cream, 1 3/4 cups powdered sugar, 1/2 cup softened butter, and 1 teaspoon vanilla. Beat with an electric mixer until smooth. Cover and chill about 1 hour or until firm.

1. Preheat oven to 350 F. In a medium bowl stir together flour and cocoa powder; set aside.
2. In a large mixing bowl beat shortening with an electric mixer for 30 seconds. Add sugar, baking soda and salt. Beat until combined. Beat in egg, buttermilk and vanilla until combined.
3. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
4. Drop dough by rounded tablespoons 2.5 inches apart on ungreased cookie sheet. Bake about 10 minutes. Let cool.
5. Spread 1 rounded tablespoon of the filling on the bottoms of half of the cookies. Top with the remaining cookie. Enjoy!
From: Better Homes & Gardens Special Interest Publication Dec. 2012

White Chocolate Macadamia Nut Cookies

P1020776maca2

More cookie recipes for the holidays! This cookie is chewy, fluffy and full of white chocolate chips!

P1020775maca1

It is also full of macadamia nuts which give this cookie a delicious crunch.

P1020805maca4

These cookies take very little time to make. It’s 1 bowl and super easy to put together!

P1020790maca3

White Chocolate Macadamia Nut Cookies

1/2 cup butter, softened
1/2 cup shortening or vegetable oil
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla
2 3/4 cup flour
1 12-ounce package white chocolate chips
1 cup macadamia nuts, chopped

1. Preheat oven to 375 F. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt. Beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, white chocolate chips and nuts.
2. Drop dough by rounded teaspoon, 2 inches apart onto an ungreased cookie sheet. Bake for 8-9 minutes. Let cool, enjoy!
From: Better Homes & Gardens “100 Best Cookes” 2012