PEANUT BUTTER CUP BROWNIES

I found this recipe on Facebook via Chasity Blankenship-Reed. I have changed it a little bit.  YUMMY!

PEANUT BUTTER CUP BROWNIES – yields 1 dozen muffin size brownies

3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips (divided 3/4 cup + 1/4 cup)
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
1 cup milk chocolate chips (divided 3/4 cup + 1/4 cup)
1/4 cup KRAFT caramel bits
3/4 cup creamy peanut butter

  • Preheat oven to 350°.
  • 
In a medium sized microwave-safe bowl combine sugar, softened butter, and water.
  • Microwave on high for about 45 seconds or until butter is melted.
  • Stir in 3/4 cup semi-sweet chocolate chips until melted.
  • Stir in egg and vanilla extract, mix well.
  • Add flour and baking soda, stirring until combined. Allow the batter to cool to room temperature (it won’t take very long).

 

  • Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips.
  • Spoon batter evenly into muffin cups.
  • Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet.
  • After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If it doesn’t happen then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

 

  • Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir.
  • While brownies are still warm spoon about a tablespoon full of peanut butter into the center of each brownie.
  • Top with remaining 1/3 cup of milk chocolate, semi-sweet chocolate chips and caramels bits.
  • Cool completely in pan.
  • Store at room temperature or in the refrigerator.
  • To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

CARAMEL APPLE SLAB PIE

I’m posting this recipe for my nieces while I keep looking for the one I actually promised them.

Before we get into the recipe I thought I’d share a little about crust making.

PERFECT BLUE RIBBON PIE CRUST TIPS

There is nothing as good as a flaky, buttery, tender homemade crust in my opinion. Sure, remade is convenient, but it just doesn’t compare. You DON’T have to be a BLUE RIBBON baker to make a great crust either.

Pie dough is basically three simple ingredients; flour, fat and water in EXACT, or at least near exact proportions.

While you supposedly don’t need to sift flour anymore, you do need to stir it up to make it fluffy before measuring. Personally, I still use a sifter. Use a spoon to put the flour in your measuring cup and a knife to level it off. Just scooping into the flour bin tends to pack the flour too tightly.

Be SURE to use COLD fats whether it’s butter, shortening or lard. This is a step that helps make your crust flaky. If you’re recipe calls for fat in a liquid form it will be more tender than flaky. When you cut in your fats STOP when you have pieces the size of peas. Anything too large will allow the dough to form holes in your crust when the fats melt. If the pieces are too small they melt too fast taking away from the flakiness of your crust.

Be sure and add your COLD water only a tablespoon at a time JUST until the dough holds together. DO NOT OVER MIX! Add just enough water to bring the dough together so you can form a ball.

BLIND BAKING (cooking the crust by itself before adding the filling) makes a stronger crust for filling. There are many tricks for doing this. One of the simplest methods is to add a piece of heavy duty folded piece of foil to the inside of the crust and gently form the foil to the pie pan shape. Partially bake the crust, remove the foil, add the filling and finish baking. You will probably want to add a piece of foil around the edges to keep your edges from browning too fast and burning. Many times I add a layer of beans on top of the foil to keep it weighted so it doesn’t bubble and blister. If you’re making a pie with an unbaked filling, remove the foil halfway through the baking time, prick the bottom with a fork and return the crust to the oven to finish baking.

NOTES:

  • TOO MUCH flour or water will make your crust TOUGH.
  • TOO MUCH fat will make your crust crumbly and fall apart.
  • TOO MUCH WATER = STICKY MESS
  • NOT ENOUGH WATER = BIG CRACKS IN YOUR DOUGH

TRICKS:

  • Use 2 sheets of wax paper when rolling your dough so you don’t need to add additional flour. I prefer to do this to keep the crust from getting too tough.
  • Carefully roll your dough gently around your rolling pin and move it to your pie pan and gently unroll to avoid stretching or tearing it. You can also carefully fold your disc in quarters to move it to the pie plate.

This pie tastes just like a caramel apple! The beauty though is that there is a thin and flaky crust that houses the juicy apples and crispy crust that is drizzled with homemade caramel for a melt in your mouth tasty treat.  There are 2 versions CARAMEL APPLE SLAB PIE and APPLE PUMPKIN SPICE SLAB PIE

CARAMEL APPLE SLAB PIE – 25 pieces

  • Prep time 40 mins
  • Cook time 45 mins
    Total time 1 hour 25 mins

CRUST
2¼ cups all-purpose flour
¾ teaspoon salt
⅔ cup CRISCO butter-flavored shortening
8 tablespoons cold water

  • Spray a 15x10x1 inch jelly roll pan with non stick cooking spray and set aside.
  • In a large bowl combine flour and salt. Using a pastry blender cut in the shortening until it resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over the mixture and toss with a fork. Repeat using 1 tablespoon of water at a time until it is moistened and knead the dough into a ball.
  • Preheat oven to 375 degrees.
  • On a lightly floured surface, roll dough into a 19×13-inch rectangle.
  • Wrap it around the rolling pin and unroll it into the prepared baking pan.
  • Ease dough into the pan and up the sides, being careful not to stretch it.
  • Trim dough to ½ inch beyond edge of pan.
  • Fold dough edge over and flute as desired.

APPLES
⅔ cup sugar
⅓ cup all-purpose flour
2 teaspoons QUALITY ground cinnamon
3½ pounds granny smith apples, peeled, cored, and cut into ¼-inch-thick slices (about 10 cups)

  • In an extra large bowl combine the sugar, ⅓ cup flour, cinnamon and apples.
  • Toss until coated.
  • Spoon the mixture on the dough and spread evenly.

CRUMB TOPPING
1 cup quick-cooking rolled oats
1 cup packed brown sugar
½ cup all-purpose flour
½ cup butter

  • In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour.
  • Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs.
  • Sprinkle EVENLY on top of apples.
  • Bake for 40-45 minutes or until apples are tender.
  • Cool slightly.

NOTE: IF TOP IS BROWNING TOO QUICKLY, COVER LIGHTLY WITH A PIECE OF FOIL.

CARAMEL
1 cup PACKED brown sugar
4 tablespoons butter
½ cup half-and-half
1 tablespoon PURE Vanilla
Pinch of salt

  • Mix all ingredients together until smooth in a medium saucepan over medium-low to medium heat.
  • Cook while whisking gently for 5 to 7 minutes, until thicker.
  • Turn off heat.
  • Serve warm or refrigerate until cold.
  • Drizzle on top of apple slab pie.

CARAMEL APPLE HAND PIES

CARAMEL APPLE HAND PIES
DOUGH
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour cream

  • Whisk together the flour, salt and baking powder in a large bowl.
  • Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
  • Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
  • Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle.
  • Roll the dough into an 8×10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
  • Rotate the dough 90º and roll it out again into an 8×10-inch rectangle.
  • Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

FILLING
2 cups small peeled and SMALL diced Granny Smith apples (about corn kernel size)
Juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon PURE vanilla
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 tablespoons unsalted butter, melted

  • In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

ASSEMBLY
Egg wash – 1 egg lightly whisked with 1 Tablespoon water
LARGE flake sea salt
Crystal sanding sugar

  • Preheat the oven to 425º.
  • Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14×14-inch square.
  • Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles.
  • Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling.
  • Top the apple filling with a pinch of sea salt.
  • Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
  • Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie.
  • Sprinkle the pies with crystal sanding sugar.
  • Bake the pies until they’re golden brown, about 15 minutes.
  • Remove the pies from the oven and allow them to cool for 10 minutes before glazing.

GLAZE
Juice of 1 Large lemon
+/- 1/2 cup powdered sugar

  • Blend together to desired consistency.

NOTES:

  • I like to use a FULL wine bottle to roll the dough as the weight helps it stay smoother.
  • I also roll the dough between 2 sheets of wax paper so I don’t need t add as much flour.
  • Large flake sea salt is available in most specialty supermarkets.

COCOA MERINGUE KISSES

These will soften as time goes on so they are the best served FRESH for crisp bites.

COCOA MERINGUE KISSES
2/3 cup sugar
1/4 cup unsweetened cocoa powder
PINCH of salt
2 LARGE egg whites
1/2 teaspoon vanilla
1/8 teaspoon cream of tartar
1 tablespoon powdered sugar

  • Preheat oven to 300°.
  • Line heavy baking sheets with parchment paper and lightly spray with non-stick cooking spray.
  • Sift together 1/3 cup of the sugar, cocoa and salt into a small mixing bowl.
  • Beat egg whites, vanilla and cream of tartar in a chilled metal bowl with chilled beaters until soft peaks begin to form.
  • Add remaining sugar a tablespoon at a time until stiff peaks form.
  • Add cocoa mixture a tablespoon at a time, beating until meringue is stiff and glossy.
  • Drop or pipe meringue onto parchment paper 1 inch apart.
  • Bake 25 minutes for softer, chewy cookies. OR Bake 40 minutes for drier, crisper cookies.
  • Cool completely.
  • Sprinkle with powdered sugar.

NOTES:

  • For a fun little surprise you can press a single peanut butter, butterscoth or chocolate chip into the center of each meringue before baking.
  • To make these plain just omit the cocoa.

ALTERNATE BAKING METHOD

  • Preheat oven to 350°.
  • Place cookie sheets in oven.
  • Turn off oven and leave overnight.
  • Dust with powdered sugar.
  • Enjoy.

LEMON BLUEBERRY TURNOVERS

LEMON BLUEBERRY TURNOVERS
4-6 inch pieces of puff pastry
1 lemon, juiced
2 cups small wild blueberries
1 tablespoon cornstarch
1/2 cup + 2 tablespoons powdered sugar
1 egg

  • Preheat oven to 425°.
  • Line a baking sheet with parchment paper and set aside.
  • In a small bowl whisk egg.
  • In a medium bowl stir together the blueberries, cornstarch, 2 tablespoons of the lemon juice and 2 tablespoons of
  • the powdered sugar.
  • Arrange the puff pastry squares on the parchment paper several inches apart.
  • Drain blueberries for a couple minutes.
  • Lightly brush the edges of the puff pastry.
  • With a slotted spoon divide the blueberry mixture among the puff pastry pieces.
  • Gently fold a corner over to form a triangle and secure edges by firmly pressing the edges together with your fingers.
  • Brush the outside of the turnovers with the beaten egg.
  • Make a 1 inch slice on the top of each turnover.
  • Bake the turnovers 14-18 minutes until golden, turning the pan half way through.
  • While the turnovers are baking, make the glaze.
  • In a small bowl whisk together 1/2 cup powdered sugar and 1 tablespoon lemon juice. If too thick add a bit more lemon juice.
  • When turnovers are done, let cool at least 10 minutes before drizzling glaze over top.

NOTE: I like to use the juice that drain off the blueberries.

MEYER LEMON TARTS

MEYER LEMON TARTS
15 Sponge Cake Shells, frozen phyllo tart shells, such as Athens or Puff Pastry Shells, thawed
Nonstick cooking spray
1/2 cup granulated sugar, plus for sprinkling
2 large eggs plus 2 large yolks
2 Meyer lemons, zested and juiced (about 1/3 cup)
4 tablespoons unsalted butter, cut into pats
1 cup small wild blueberries
Whipped cream, for garnish
Turbinado sugar, for garnish

  • Preheat the oven to 350°.
  • Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar.
  • Place the shells on a baking sheet and transfer to the oven.
  • Bake until golden brown, 5 to 10 minutes.
  • Set aside and let cool completely.
  • Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy.
  • Add the lemon zest and juice, and stir to combine.
  • Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes.
  • Pour into a bowl set in an ice bath.
    Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes).
  • Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling.
  • Pipe the filling into the cooled tart shells, add blueberries on top.
  • Freeze for 1 hour.
  • Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving.

MAPLE CINNAMON OATMEAL CAKE with OOEY GOOEY COCONUT TOPPING

I found this awesome and not too sweet Oatmeal cake while surfing the web awhile back and had to make it!  My grandmother made one similar quite often.  It was always one of my favorites!  I’ve made a few changes to accommodate our tastes and we think it turned out even better than the original.

Oatmeal and coconut go together so well. The cake is over-the-top scrumptious with an incredibly moist batter and ooey gooey coconut topping that self ices the cake. Once cooled, the topping becomes caramel-like and sticky seeping deep into the cake!

The recipe is for a 9×13 pan, but it halves well for an 8×8 if you want a smaller cake.

MAPLE CINNAMON OATMEAL CAKE with OOEY GOOEY COCONUT TOPPING

CAKE
1 1/4 cup boiling water
1 cup OLD FASHIONED oats
1/2 cup butter, room temperature
1 cup white sugar
1 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
1 teaspoon lemon juice
2 tablespoons PURE maple syrup
1/3 cup golden raisins
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups AP flour
1/4 nutmeg
1/2 teaspoon salt

  • Preheat oven to 350°.
  • Pour boiling water over oats in a small bowl.  Allow to sit for 15 minutes.
  • Cream together butter and sugars.  Add eggs.  Beat well.
  • Add in the soaked oats, vanilla, baking soda, flour, cinnamon, nutmeg and salt.
  • Mix well.
  • Fold in raisins.
  • Pour into a greased 9 x 13 pan.
  • Bake for 30 minutes.

TOPPING
1/2 cup butter, melted
2 cups flaked coconut
1 1/2 cups brown sugar, firmly packed
8 tablespoons milk
1 cup pecans, chopped finely (optional**)

  • While cake is baking, combine topping ingredients.
  • JUST after you take the cake from the oven, spread topping over cake.
  • Increase heat to broil.
  • Bake under the broiler for a JUST few minutes until top is brown. WATCH CAKE CLOSELY – IT WILL EASILY BURN.
  • Allow cake to cool COMPLETELY.  As it cools, the topping will get thick and sticky while it oozes down into the cake.
  • ENJOY!

NOTES:

  • ANY chopped nuts work really.
  • I often add pieces of chopped dried pineapple to the cake.
  • I also often add heath bar pieces to the topping for some extra crunch.

PINEAPPLE SOUR CREAM PUDDING CAKE ~ BLOG 365.120

This cake is PERFECTLY moist EVERY time and requires no icing unless you want a dusting of powdered sugar.
BANANA PINEAPPLE SOUR CREAM PUDDING CAKE
8 ounce can crushed pineapple in juice (DO NOT DRAIN)
1⁄2 teaspoon baking soda
18 ounce yellow cake mix
7 ounce package Jell-O INSTANT banana pudding mix
LARGE eggs
1 cup FULL FAT sour cream
1⁄4 cup oil

  • In a small bowl, combine pineapple and the baking soda; mix well.
  • 
In a large mixing bowl, combine remaining ingredients; stir in pineapple.
  • Blend, then beat at medium speed with an electric mixer for 2 minutes.
  • Pour into a greased and floured 10-inch Spring Form, Bundt or tube pan.
  • Bake at 350° for 50-55 minutes or until cake springs back when lightly touched.
  • Cool in pan about 15 minutes.
  • Remove from pan and finish cooling on wire rack.
  • 
Dust with powdered sugar

NOTE:

  • The beauty of this recipe is that the flavor combos are endless and only based on your imagination. So far I’ve tried Lemon, Cheesecake and Pistachio with great success.
  • If you use the 3.5 ounce packages you can mix flavors also. Pistachio and cheesecake mixed together are YUMMY!

Originally posted March 31, 2018 / Updated April 18, 2023

COCOA FUDGE BROWNIES

COCOA FUDGE BROWNIES
These brownies are crisp on top, have a bottom that holds together and are gooey and chewy in the center. They are also super versatile. Add walnuts, heath bar pieces, peanut butter chips or a ribbon of caramel depending on your flavor needs at the moment.

2 sticks butter, melted and cooled
2 tablespoons vegetable oil
1 1/4 cups granulated sugar
1 cup packed brown sugar
4 LARGE eggs, at room temperature
3 teaspoons PURE vanilla extract
3/4 teaspoon sea salt
1 cup all purpose flour
1 cup QUALITY unsweetened cocoa powder
7-8 ounces roughly chopped chocolate (I use Bakers)
1/2 cup chopped walnuts

  • Preheat oven to 350°.
  • Spray an 9×9 or 8×10 baking pan with cooking oil spray. Line the pan with parchment paper. Set aside.
  • In a medium mixing bowl whisk together the melted butter, oil and sugar.
  • Add the eggs and vanilla; beating another minute until light in color.
  • In another bowl sift together the flour, cocoa powder and salt.
  • Gently fold the dry ingredients into the wet ingredients until JUST combined DO NOT OVER BEAT – this will make them tough if you do and DO NOT OVER BEAT your batter especially after the flour and cocoa powder are added. Doing so creates air pockets in the batter which will give you cake-like textured brownies.
  • Fold in 75% of the chocolate pieces and walnuts.
  • Pour batter into your prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
  • Bake for 25-30 minutes or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). When testing with a toothpick, the toothpick should come out dirty for fudge brownies.
  • Cool for 10 minutes and then carefully remove them from pan.
  • Allow to cool to room temperature before slicing.

NOTES:

  • Store at room temperature for 3 days, or in the refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving.
  • Changing your chocolate flavor can alter your flavors.

PINEAPPLE ANGEL FOOD SNACK CAKE

PINEAPPLE ANGEL FOOD SNACK CAKE
1 box Angel Food Cake Mix
1 large can crushed pineapple with juice
1 can COMSTOCK cherry, blueberry or apple pie filling

  • Mix them together, pour into a spring form, bundt pan or 13×9 baking dish.
  • Bake 30-35 minutes in a 350°.
  • Voile’, a light and fruity dessert.
  •  Spoon Comstock cherry, blueberry or apple pie filling over each piece if desired.

NOTE: It is very good with a warmrum raisin sauce also.

PEACH BLUEBERRY CRISPS

PEACH CRISPS
1 1/2 cups fresh or frozen diced peaches
1 1/2 teaspoons + 2 tablespoons sugar
1 1/2 teaspoons cornstarch
pinch salt
Juice of 1 lime
1 teaspoon PURE vanilla extract
3 tablespoons rolled oats (NOT instant)**
4 teaspoons flour
2 tablespoons COLD unsalted butter, cubed
2 tablespoons chopped walnuts
1/4 cup raspberries or blueberries or ???

  • Preheat oven to 350°.
  • Line a baking sheet with foil.
  • Lightly spray 2 ramekins with non-stick cooking spray.
  • Toss peaches, 1 1/2 teaspoons sugar, cornstarch, lime juice and salt together. Set aside.
  • In a small food processor, pulse oats until a fine crumble.
  • Add 2 tablespoons sugar and flour to oats and pulse until well blended.
  • Cut in butter with pastry blender until a coarse meal.
  • Stir in vanilla and walnuts.
  • Divide peach mixture between ramekins.
  • Divide raspberries over each ramekin.
  • Sprinkle each ramekin with oat mixture.
  • Bake 30-35 minutes until golden and bubbly.
  • Cool 5 minutes before serving – that fruit is HOT!
  • Serve with a scoop of vanilla ice cream.

HOT CHOCOLATE SOUFFLES

HOT CHOCOLATE SOUFFLES makes 8-6 ounce servings
6 ounces semisweet chocolate, chopped into small pieces
6 LARGE eggs
1/2 + 1/4 cup + 1 tablespoon sugar
1/4 teaspoon sea salt
2 tablespoons heavy whipping cream
1 teaspoon vanilla
powdered sugar for garnish

  • Preheat oven to 350°.
  • Spray each ramekin with non-stick cooking spray.
  • Using the 1/4 cup sugar, sprinkle each ramekin with sugar, coating evenly.
  • Place ramekins inside a LARGE baking dish.

 

  • Separate eggs into separate mixing bowls.
  • Add 1/2 cup of the sugar to the egg yolks, beating with mixer until light, fluffy and really thick. Set aside.

 

  • Melt chocolate in double boiler or microwave.
  • Stir cream and vanilla into chocolate until smooth.
  • Fold the egg yolk mixture into the chocolate mixture one third at a time. Set aside.

 

  • Beat the egg whites until fluffy, but NOT stiff, 3-4 minutes.
  • Sprinkle in tablespoon of sugar, beating 1 minutes more until whites are shiny and firm, but still NOT overly stiff.

 

  • Fold egg whites into chocolate mixture one third at a time, blending well.
  • Divide chocolate mixture evenly into prepared ramekins.

 

  • Place baking dish in the center of the oven and bake for 15 minutes without disturbing them. DO NOT OPEN THE DOOR!! Souffles should be puffed up and cracking on the top and should ONLY be slightly jiggly.
  • Remove from oven and sprinkle with powdered sugar.

NOTE: Souffles can be prepared and refrigerated until ready to bake, but they will need to be baked longer (20-23 minutes).

Linking up to FULL Plate Thursday.