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.

Ore oh’s

Plate Full

Looking for a quick and easy Christmas treat? These yummy dipped Oreos are a family favorite and an easy neighborhood gift. They look like they took all day to make and are ready in minutes. (I love to LOOK like I work harder than I do).
These little gems are DELICIOUS and beautiful. No one will know how fun and easy they are. It’ll be our little secret. Well, as secret as you can be on the internet.

Oreo Bliss

Here’s what you need:

*White chocolate chips ( I also buy premium white chocolate by the pound).
*Vanilla flavored almond bark
*Mint Oreos ( or any other cookie you enjoy)* Trader Joes peppermint Jo Joes are yummy too.
*Crushed candy canes or Andes white chocolate peppermint crunch for decoration (pictured).
*Chocolate flavored almond bark ( to dip or decorate tops).

Oreo Ingredients

Use equal parts white chocolate and white almond bark. Place in a 2-3 cup microwave safe dish and melt 30 seconds at a time. Remove bowl from microwave and stir after each 30 second interval until completely melted.
Place an Oreo in the chocolate and spoon chocolate over it until covered. Lift out the Oreo with a fork and gently tap on the edge of the bowl to discard extra chocolate. Place Oreo on wax paper or parchment. Make 3-5 cookies and then place mint pieces on top before chocolate hardens.

If you want to decorate the Oreos with any of the chocolate flavored bark, melt equal parts of chocolate bark and chocolate chips. (Dark or milk) in 30 second intervals, just as you did with the white chocolate.
Place warm chocolate in a Baggie and cut a small piece out of the corner to “draw” a design on the dried Oreos or dip half of the cookie in the chocolate.

And one last shot of these beauties! Can you believe it started with a single Oreo?

Transformation

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).

4 Ingredient “Magic Shell” Chocolate Sauce

1 cup semi sweet chocolate chips

4 tbsp butter

1/2 cup coconut oil (secret ingredient)

1/2 tsp vanilla

Mix all of the above ingredients in a saucepan or double boiler on low heat until incorporated. The sauce will be runny unless you put in on ice cream. ( Coconut oil turns to a solid at 76 degrees).

I know right? Mmmmm. This stuff is delicious. Seriously, look at the picture. This yummy chocolate coconut shell turns “hardish” on the ice cream and stays creamy on the brownie. It’s so good. If you like chocolate and coconut, you’re going to go nuts. My sister invented this recipe! It’s a magic shell without all the waxy stuff you DON’T need. We both have organic coconut in our homes. I have two separate containers of the same coconut oil. One is for the bathroom for skin, and lips. The other is in the kitchen for cooking (and making yummy magic shell).

My sister made this and fed it to me, and fed it to me, (yes, again…as in twice). Shameful? Yes. Delicious? Yes. Worth it? Duh.

Dip In

Years ago my “blog sister” asked if I had a quick and easy recipe for a treat she could take to a pot- luck type work party.  I told her about a yummy fruit dip that was super easy and sooo good.  I called her later and asked her if people liked the dip.  She was still at the party when I called.  Her answer was this: (I swear) ” I can’t talk to you right now, my co-workers are carrying me on their shoulders chanting my name”.

They liked it.  So will you.

  • one 8 ounce brick of cream cheese ( we prefer reduced fat)
  • 3/4 cup of packed brown sugar
  • 1 tsp. vanilla
  • 1/2 package of Heath or Skor toffee pieces. (Found in the baking isle near the chocolate chips).* These can easily be frozen for later use).

Place the first three ingredients in a mixing bowl and beat well with a hand or stand mixer.  Add Heath or Skor toffee pieces and mix until just incorporated.  Put it in a serving bowl, cut up some apples,bananas or strawberries and stand back. Get ready for your shoulder ride, they’ll be chanting your name.

 

When Life Gives You Lemons…..

A dear friend of mine had an incident the other day, the kind of incident that ends up with a tow truck.  When I describe this friend to other people I use the word “warrior”.   She truly puts me to shame on a daily basis.  I wanted to do a little something to let her know we were thinking about her and her family.  In my mind I was thinking about the phrase: “When life gives you lemons, make lemonade”.  I just wanted her to know we could handle some of her lemons …stress so I whipped up a yummy lemon dessert and gave her a note.  You could use this idea to bring a friend anything from a lemon dessert, lemonade, to a lemon chicken dinner.  I just thought it was a cute idea.

I’ll keep this post nice and quick so you’ll have no excuse to keep you from making this wonderful dessert.  The name of this tasty treat is Lemon Chess Cake Bars (and yes it’s “chess” cake, not “cheese” cake).  I found this recipe on A Cook At Heart.  It had been passed along to her from a woman who had been bringing it to church gatherings for over 30 years.  Talk about “Tried and True”.   If you love lemon, prepare yourself.  If you don’t like lemon, you can easily substitute almond extract.

Lemon Chess Cake Squares

Ingredients

  • 4 eggs
  • 1 lb powdered sugar
  • 8 oz cream cheese, softened
  • 1 stick butter, melted
  • 1 box yellow cake mix
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest

Instructions

  1. Preheat oven to 350 degrees
  2. Mix 1 egg, cake mix, and butter together. Press mixture into bottom of a greased 13 x 9 baking pan.
  3. In medium bowl, mix 3 eggs, cream cheese, sugar, lemon juice, and lemon zest. Pour mixture over crust.
  4. Bake 30 to 40 minutes.

Number of servings (yield): 12

*To my surprise I had all the ingredients.  I love it when that happens!

Brownie Points

Ooooh la la. A dainty dessert.

Mmmmm.

The original recipe for these brownie cookies is from PDX Food Love, but being the dainty little dessert gals we are, we had to change it up to make it more. We really make all the recipes for our blog and take the pictures ourselves. We got together the other day to make a few of the recipes for future posts. We don’t live THAT close to each other. We’re what my mother calls: ” G.U.’s” (geographically undesirable). Anyway, when we get together we try to make it count. These brownie cookies were yummy and almost so soft you couldn’t hold them….and so the brownie ice cream sandwich was born.

Better-than-Brownies Chocolate Cookies

Makes 24 large cookies

You will need:

  • 8 ounces semi-sweet baker’s chocolate (don’t use chocolate chips! They have stuff like paraffin in them and aren’t as good).
  • 2 tbsp. butter, cut into small pieces
  • 2 eggs
  • 1/2 + 1/6 cups sugar (amount is weird because I halved the recipe, but it’s pretty easy to eyeball one half of a 1/3 cup scoop)
  • 1/2 tsp. real vanilla extract (again, use the real thing for true decadence)
  • 1/4 cups AP flour
  • 1/4 tsp. baking powder

Start by melting the chopped chocolate and the butter in a heat-safe bowl in a double boiler (put the bowl over an inch of water in a pot. Try to get similar sizes so the bowl is pretty steady on top of the pot). Keep the temperature on medium low – ideally this will go pretty slowly so no burning takes place.

While the chocolate is melting, use a whisk to mix together the sugar, eggs and vanilla separately. When the chocolate and butter have melted into a smooth liquid, take it off the heat, and temper with the egg by adding a teensy bit of chocolate to the egg at a time, so you don’t get chunks of cooked egg. Eventually you will be able to just add the rest of the chocolate. Be careful – the bowl will probably still be warm.

Stir in the flour and baking powder, and drop onto cookie sheets with either parchment or silicone baking mats (don’t skip this on these cookies). I would also do no more than 6 to a sheet, because they do spread quite a bit. Bake for 12 minutes at 350 degrees, and allow to cool on the tray, ideally set on a baking rack.

While the cookies were cooling, we allowed some vanilla ice cream to soften a bit. When it’s soft enough to handle, scoop out a chunk and form it to fit the cookies. Truthfully we put a plastic bag on our hands and formed the ice cream to fit the cookie. Wrap each cookie in plastic wrap and put them in the freezer. You could even roll the edges in sprinkles to make them fun for a party. Peppermint,cherry chocolate,chocolate chip, orange sherbet. Go nuts…. Mmmmm. Nuts. Those would be good too.

* Makes 12 ice cream sandwiches

 

Muzzy’s Delicious Hot Fudge

My husband’s family makes hot fudge for every get together.  EVERY get together.  We’ve been married for 25 years so I’ve eaten gallons of hot fudge.  Sadly, parts of me make that obvious to the human eye.  Anyway, legend has it that this was grandma Naoma’s (Mu’s) recipe.  I have teased my hubby for years because I believe the recipe was probably on the back of the sweetened condensed milk, but as far as everyone’s concerned, it’s Muzzy’s.  Truthfully, Mu was a fantastic cook.  She could make anything and it was delicious.  My husband is convinced that any good recipe ever written was invented by his grandmother.  When we were first married he’d ask me if something I was making was the way Mu made it, from a tuna sandwich to cake.  When I read him the post for today and asked if the comment annoyed him (about the recipe being on the milk can) he said simply, “Well, she probably sent the recipe to them.”  There you have it.

Mu’s Hot Fudge Sauce is a four ingredient recipe that is a cinch to make.  I keep semi-sweet chocolate in the freezer so I always have it on hand.  It’s so yummy it will make you look like you tried harder than you did to make a delicious dessert.  Bet it will become one of your favorites too.

Muzzie’s Hot Fudge

2 squares semi-sweet chocolate

1 can sweetened condensed milk

2 tbsp. butter

1 tsp. vanilla

Melt chocolate and sweetened condensed milk in microwave or double boiler.  When chocolate has melted completely, add butter and vanilla. Stir to combine.  It makes practically any flavor of ice cream twice as  delicious.  Peppermint is my fave.