Rocky Road Brownies

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

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

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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

Orange Chocolate Chip Bread

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My favorite combo of orange and chocolate is back! This bread is super moist with the perfect hint of orange flavor and chunks of chocolate.

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You use orange juice and 4 teaspoons of grated orange peel to get the citrus flavor. It’s not overpowering and smells amazing while baking in the oven.

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Orange Chocolate Chip Bread

4 teaspoons grated orange peel
1/3 cup orange juice
boiling water
2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

1. Preheat oven to 350 F. Place orange peel in a small bowl. Pour juice in a measuring cup; add enough boiling water to measure 1 cup. Pour over orange peel; let stand for 10 minutes.
2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, butter, vanilla and reserved orange mixture. Stir into flour mixture until moistened. Fold in chocolate chips.
3. Pour into a greased 8×4-inch loaf pan. (I used a 9×5-inch pan and baked it for 35-40 mins) Bake for 55-65 minutes. Let cool. Enjoy.
From: Taste of Home, Baking

Weekly Food Gawking

PicMonkey Collage

White Chocolate Marshmallow Cookie Bars. A super easy recipe with some unexpected ingredients.

Funfetti Baked Oatmeal. All natural ingredients including sprinkles.

Nutella Brownies. Super moist, rich brownies made with Nutella. What else do you need!?

Veggie Wrap with Avocado Honey Dressing. A healthy wrap with the perfect dressing.

Lemon Vanilla Dream Bars

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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!

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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.

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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”

Peanut Butter Cups

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I finally bought a mini muffin pan from Sur La Table the other day and I knew I had to make these! These peanut butter cups are super easy to make and there is no baking required!

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These babies are already eaten. You can’t stop at just one!

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The peanut butter inside is a combination of powdered sugar, brown sugar and butter. It’s very creamy and rich. Perfect to sink your teeth into.

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Peanut Butter Cups
Makes about 4 dozen

1 and 1/2 cups powdered sugar
1 cup creamy peanut butter
1/2 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1/4 cup shortening

1. In a small bowl, combine the powdered sugar, peanut butter, brown sugar, butter and vanilla, cover and set aside.
2. In a microwave, melt chocolate chips and shortening, stir in until smooth. Pour teaspoonfuls into paper-lined mini muffin cups.
3. Drop a round teaspoonful of peanut butter mixture into each cups, top with another teaspoonful of chocolate. Refrigerate until set. Enjoy!
From: Taste of Home

Banana Chocolate Chip Cookies

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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.

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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!?

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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!

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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

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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.

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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.

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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

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

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

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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.

Classic Whoopie Pies

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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.

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

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

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

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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