Sixth Sense Cookie Butter Brownies

Brownies

Cookie Butter Brownies

These are delicious and very easy to make. We got the recipe from Lauren’s Latest and from the moment I laid my eyes on these babies, it was like I knew they were going to be sinfully delicious.  I highly recommend the frosting.  Another use for the Trader Joe’s Speculoos Cookie Butter besides eating it with a spoon.  Enjoy!

INGREDIENTS:

1/2 cup butter
3/4 cup semi sweet chocolate chips
3 tablespoons unsweetened cocoa powder
1 cup granulated sugar
2 eggs
3/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup all purpose flour

for the cookie butter frosting-
3 tablespoons softened butter
3 tablespoons cookie butter {or peanut butter}
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon milk

DIRECTIONS:

Preheat oven to 350 degrees. Spray a glass 9×9 square pan with non stick cooking spray and set aside.
In a small pot, melt butter, chocolate chips and cocoa together over medium low heat, stirring until smooth. Remove from heat and stir in sugar. Stir in eggs, 1 at a time and vanilla. Gently stir in all dry ingredients until just incorporated. Pour into prepared pan and bake 20-30 minutes or until just set. Mine was done right at 20 minutes, but my oven is also hotter than the sun. Set aside to cool.

For the frosting, stir butter, cookie butter, vanilla and powdered sugar together until a thick paste forms. Stir in milk carefully and then mix vigorously to smooth out any lumps. Spread over brownies, cut into bars and serve.

The Perfect Chocolate Chip Cookie

Chocolate Chip Cookie

 

Look closely at this picture. Is this cookie literally winking at me? Yep, and it tuns out I am quite smitten as well…Now get inside my belly! This chocolate chip cookie may be the best we have ever come across. We make every recipe before we put it on our blog, so obviously we MUST eat everything too. It’s tough on us, but we live to serve. Try it. It’s a classic.

We got the recipe from Mom’s Who Think.

Ingredients:

2 cups + 3 Tablespoons all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened to room temperature*
1 Tablespoon milk
1 cup packed light brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups (9 ounces) semi-sweet chocolate chips**

*Melt the butter if you prefer chewier textured cookies. (We melted the butter for our cookies)

**Increase chips to 2 cups (12 ounces) if you like a lot of chips in each cookie (this will also increase the overall sweetness of the cookies)

Directions:

1. Pre-heat oven to 375 degrees F. Line two large baking sheets with parchment paper.

2. Sift together the flour, salt, and baking soda, set aside.

3. Using a mixer; cream together the butter, milk, brown sugar, and white sugar until thoroughly blended.

4. Add in the egg, the egg yolk, and vanilla and mix until well blended and smooth (about 1 minute).

5. Slowly blend in the flour mixture and mix until just combined. Do not over-mix.

6. Add the chocolate chips, and mix until they are evenly distributed throughout the batter (about 30 seconds).

7. Drop by rounded 2 Tablespoons (use a cookie scoop or combine 2 Tablespoons of dough into a rounded drop) onto the prepared cookie sheet, about 2 inches apart. Repeat until all dough is used.

8. Bake for 9 to 11 minutes in the preheated oven. The cookies should have golden brown edges and soft centers.

9. Remove from oven, and let cool on baking sheet for 1 minute. Transfer to a wire rack, and let cool completely.

Well Isn’t That Just Peachy? Why Yes,Yes It Is!

I love fresh peach pie. I LOVE fresh peach pie, and so does my family. If I say the word, “peach pie”  into the phone, the next sound I hear will be car tires screeching into my drive way. 

Peaches are at their best now, and this recipe will bring you to your knees.  I’ve had my share of peach pies, but I’ve never had one like this.  A friend of mine brought this peach pie to work several years ago.  Her mother made it with peaches from their tree.  We cut the pie into pieces to share and then eyed the extra piece like jackals. It was shameful. I wasted no time getting the recipe and now I’m giddy when peach season rolls around.  If you love peach pie, RUN to your local farmer’s market or fruit stand. 

   LAUNA’S FAMOUS FRESH PEACH PIE *( makes 2 pies)

  • 2 pie crusts  baked according to package directions.

While the pie crusts are cooling, mix 8 ounces of cream cheese and  2/3 cups sugar with a hand mixer until smooth. Spread  the mixture on the bottom and sides of cooled pie shells. Next, fill each pie shell with approx. 3 cups of sliced/peeled fresh peaches.

Mix the following ingredients in a blender and bring them to a full boil in a sauce pan or microwave safe dish:
  • 3/4 cup sugar
  • 2-3 peaches
  • 1/2 cup water
  • 2 Tb. (heaping) cornstarch

When mixture is cooled, add 2 Tb. lemon juice, stir to combine and pour mixture over peaches. Whip one pint of whip cream, add sugar and vanilla to taste and spread on top of the pies.

*If you want to make a pie crust from scratch, this is my favorite recipe:

With a pastry cutter, cut together:

  • 2 1/2 cups flour
  • 1 tsp.salt
  • 1 cup Crisco

Mix together:

  • 1/4 cup water
  • 1 egg
  • 1 Tb. vinegar

Make a “trough” in the middle of the flour mixture, and pour water mixture inside.  With a fork, toss the flour to mix.  Gently finish mixing the crust with your hands. Do not over mix.  The crust will be flaky and delicious if you handle it as little as possible. Divide the dough in half into two “patties”.

Roll patties between two pieces of wax paper and roll out with a rolling-pin until they are the right size for your pie tins. Pull off one side of the wax paper and lay the pie crust over your tin.  Remove the other piece of wax paper and press into the pan. Pinch the edges along the rim or press down with a fork.  Prick the sides and bottom of the pan with a fork.  Bake at 425 degrees for about 10 to 12 minutes or until lightly browned

Thank you Launa! You’re a peach.

 

 

Mason Jar Watermelon Sorbet

Lime sherbet, pineapple sherbet, raspberry sorbet, and dark chocolate chips…Oh, if you insist. 

If you’re having a summer dinner party, bbq, girlie lunch or a summer birthday bash; this dessert will hit the spot and make you look like you worked all day. 

Fresh, light and super yummy this dessert can be made casual with mason jars or dressed up in a wine glass or cutesy bowl.

There are only a few ingredients but you do have to plan ahead a bit.  Each individual layer needs to be placed in its container and left to harden in the freezer for at least 15 minutes.  If you try to rush it, the sherbets might melt into each other and the layers won’t be as distinct.

It might be fun to make one big “watermelon” in a large bowl and scoop out individual servings. The pineapple sherbet layer can be replaced with vanilla ice cream and it’s just as delicious.

Made it.  Ate it.  Loved it. (As you should).