Salted Caramel Mocha Nutella Brownies

Each and every word in this title says SO much! And each and every ingredient DOES so much. This recipe from Half Baked Harvest blog is awesome. The next time I make it (and I will make it again), I will make some adjustments and the recipe below reflects the changes. If you want the original recipe, go to her beautiful blog. 

Ingredients:

• 2 sticks unsalted butter
• 4 ounces milk chocolate, chopped
• 1 1/2 cups granulated sugar
• 2 tablespoons instant coffee
• 1 tablespoon vanilla extract
• 2 tablespoons Kahlua 
• 4 large eggs
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 cup Nutella
• 1 1/2 cups store-bought salted caramel sauce (the original has a 'from scratch' recipe for salted coffee caramel...I had trouble with it, so next time I will do store bought).

Instructions:

To make the brownies. Line an 9x13 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so later you can easily lift the brownies out of the pan. Preheat the oven to 350 degrees.

Add the butter and milk chocolate to a medium size mixing bowl that is microwave safe. Microwave the butter and chocolate on 30 second intervals, stirring after each interval, until melted and smooth. This takes me about 1 minute and 30 seconds.

To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Add the vanilla, Kahula and eggs and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick. Pour half the batter into the prepared pan. Dollop teaspoon size amounts of Nutella over the batter. Drizzle with three-fourths of the caramel. Spoon the remaining batter over top, using a spoon to lightly smooth out the batter. It's ok if the batter does not cover up all the Nutella + caramel.

Bake for 25-30 minutes, until the brownies are set on top. Remove from the oven and allow to cool. Just before slicing, heat the remaining caramel over the stove. Cut the brownies into bars and then drizzle the warmed caramel over the brownies. 

Chopped the milk chocolate.

Whisking the melted chocolate mixture with sugar and instant coffee. 

The batter with dollops of Nutella on top. 

Me at work! Yes, work :)

Layer with caramel and then another layer of batter.

 What it looks like when it comes out of the oven.

It was really difficult to cut these into squares. So I ended up putting these BACK in the dish. It was messy and gooey. And then we dished them out into bowls and served with vanilla ice cream. NEXT TIME, I won't try cut them up...I will cook them in a cute serving dish, and serve them from the bowl.

Brownie S'mores

Call this my brownie phase. I also just made Nutella brownies. I'll post that one next. But in the meantime, these s'mores brownies are really good and fun to make too!

Brownie S’mores

Chocolate Sauce:

1 stick unsalted butter or magarine

1 cup semisweet chocolate chips

½ cup light corn syrup

¼ teaspoon distilled white vinegar

Bring all ingredients to a boil with a pinch of salt in a 2-quart heavy saucepan over moderately high heat, whisking until smooth.  Set aside.

Crust:

5 Tablespoons unsalted butter or margarine, melted, plus additional for greasing

1 ½ cups graham cracker crumbs (approx. 10 graham crackers)

2 heaping Tablespoons sugar

1/8 teaspoon salt

Preheat oven to 350 degrees.  Line 8 x 8 glass dish with enough aluminum foil to hang over the sides.  Grease the aluminum foil with butter/marg.

Stir all ingredients in a bowl and press evenly on the bottom of the dish.

Bake until crisp, approx 15 minutes. Cool on a rack.

Brownie Layer:

2 eggs

1 cup sugar

½ cup (1 stick) butter or margarine, melted

½ cup flour

1/3 cup cocoa powder

¼ teaspoon salt

1 teaspoon vanilla extract

½ cup white chocolate chips

Beat eggs in a small mixing bowl.  Blend in the sugar and melted butter.

Combine the flour, cocoa and salt and add to the butter mixture.  Stir in the vanilla and chocolate chips.

Pour the batter into the pan (over the crust) and bake until the center is just set, 25-30 minutes. 

Marshmallow Layer:

1/2 package large marshmallows sliced in half.

Arrange marshmallows, cut side down, on top of the brownies.

Broil 1-2 minutes, until the marshmallows are golden brown.  Watch carefully—marshmallows can burn quickly.

To Serve:

Remove s’mores brownies (after broiling the marshmallows) from the pan using the overhanging aluminum foil.  Place brownies on a cutting board and slice into squares.

Place each square on a plate.

Drizzle with warm chocolate sauce and sprinkle with crushed graham crackers.

Chocolate Chip Cookie Dough Brownie Bars

For cookie dough lovers...(ME!)

Ingredients:

Brownie Base

4 oz. unsweetened chocolate, finely chopped

1 c. butter, room temp.

2 c. light brown sugar, packed

4 large eggs

2 tsp. vanilla extract

1 c. flour

Cookie Dough Layer (egg free)

1&1/2 c. butter, at room temp.

1&1/2 c. light brown sugar

1&1/2 c. white sugar

6 T. milk

3 tsp. vanilla

3 c. flour

3 c. mini chocolate chips

1 c. semi sweet chocolate chips + 1 tsp. shortening for drizzle, optional

Directions:

Prepare the brownies first. Preheat oven to 325 degrees. Spray a 9X13 inch pan with non stick spray. In a medium sized bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla. Mix in melted chocolate. Blend in flour and mix until just combined (don't over mix). Spread batter into prepared pan. Bake 25-35 minutes. Watch closely and remove when toothpick comes out clean. Let cool completely. 

Next, prepare the cookie dough. In a medium bowl, use an electric mixer to to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour until just combined. Stir in mini choc. chips.

Spread the cookie dough over the cooled brownie base. Refrigerate until the dough is quite firm. The firmer the dough, the easier to slice. Wipe of the knife in between each slice to keep it clean. 

Optional toppings: shaved chocolate (pictured here) or melt 1/2 c. choc chips with 1 tsp. shortening in microwave. Stir until smooth. Drizzle on top and sprinkle extra chocolate chips on top too.

It's easiest to serve these in their own individual cupcake wrappers. Plus, it looks pretty. 

This is the cookie dough bars, slutty brownies (recipe to come), caramel corn (recipe already posted), Over the Top Bars (recipe already posted) and another fun pretzel snack that I might post one day...all ready for a charity bake sale. Let's make some $$$$ for a good cause! 

Berry Bonanza Smoothie

Please note the garnish!!!! Are you kidding me with the garnish?? I was so cute!! 

I'm pretty sure you don't need the recipe for this Berry Bonanza Smoothie! But I did. And I loooooved it! I was 10 years old in this picture. I swear I made every recipe in that kids' cookbook! 

Autumn is near...

Pumpkin Bread Perfection

I'm not one of those people who gets angry when pumpkin spice comes in with a vengeance. I'm thrilled. Fall means fun things like Halloween, cooler weather and my birthday!! This recipe is flawless. As you can see in the picture, you can add chocolate chips if you are into that sort of thing. A few times, I added fresh cranberries. Yes, I said, "a few times"! That's because I've made this pumpkin bread 10 million times. Ok, not really 10 million. But close. 

And oh yes, this recipe can be made into muffins, if you prefer. 

Roz P's Pumpkin Bread

Mix together:

1 can of pumpkin puree

4 eggs

1 cup oil

3 cups sugar

1/2 cup orange juice

Add: 

3 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground cloves

1/4 tsp. ground ginger

Fold in 2-3 cups fresh cranberries or chocolate chips.

Butter two 9X5 loaf pans and then sprinkle with flour.

Pour into pans evenly and bake at 350 degrees for approximately one hour.

Can make 24 muffins instead. Bake for 19 minutes at 350 degrees. 

Baking Skillzzzz

1975 Raggedy Ann B-day Cake!

This is my gorgeous grandmother, at the age of 26, who made this adorable cake for my Mom's 6th birthday! She's so stylish and the cake is so cute!

Chewy M&M Cookie Bars

Delicious!

Ingredients: 

2 1/4 cups all purpose flour

1/2 tsp salt

1/2 tsp baking soda

12 Tbsp salted butter, melted

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 large egg, room temp.

1 large egg yolk, room temp.

1 Tbsp. vanilla extract

1 1/2 cups M&Ms

Directions:

Preheat oven to 325 degrees, with rack in lower middle position. Line a 9X13 baking pan with foil, with enough overhang on either side (to be able to pull it out after baking). Grease foil and set aside.

In a bowl, whisk together the flour, salt and baking soda.

In another bowl, stir together the melted butter and both sugars.

Stir in the egg and extra egg yolk. Stir in vanilla extract. 

Using a rubber spatula, fold together the dry mixture into the wet mixture, just until incorporated. Do not overtax. Fold in one cup of M&M's. Reserve the rest for pressing on top. 

Using slightly wet fingers, press dough into an even layer in the pan. Make sure it's even in thickness. Press remaining M&Ms on top of dough.

Bake 25-28 minutes or just until it's puffy and golden brown. It may seem under-baked, but take it out anyway. It will set as it cools.

Let cool completely at room temp. before removing the foil. Remove entire dessert with foil sling and place on a cutting board. Cut into squares. Keep leftovers in airtight container. 

Enjoy!

The Ultimate Comfort Cookie/Study Break

Soft Peanut Butter White Chocolate Chip Cookies

When one is taking 4 AP classes, still studying for ACTs and applying to college all at the same time...one may need:

1. study breaks

2. comfort food

or these cookies, which combine the two!

Super easy and quick recipe by Cookies and Cups.

Ingredients:

1 cup light brown sugar

1/2 cup butter melted and cooled

1 egg

2 Tbsp milk

3/4 cup creamy peanut butter

1/2 tsp salt

1/2 tsp baking soda

2 cups flour

1 1/2 cups white chocolate chips

Instructions:

Preheat oven to 350 degrees.

Line baking sheet with parchment paper.

Use Kitchenmaid to mix all ingredients except flour and choc chips.

Beat mixture until on medium for 2 minutes, scraping down sides of bowl.

Mix in flour until combined and then stir in white choc chips.

Using a cookie scoop, place dough 2 inches apart on baking sheet. Cookies will not spread when baking, so flatten before you bake if you don't want them to be as tall. 

Bake for 9-10 minutes, until bottoms have just set. 

Do not overtake, cookies will still be soft on the inside.

Cook on wire rack. 

Eat. Then get back to work. 

THE Cheesecake.

This cheesecake is the answer to any question every asked. About anything. 

(Also pictured is the Chocolate Chip Coffee Cake posted Feb 2015.) 

THE Cheesecake

1 1/2 cups graham cracker crumbs

6 Tbs unsalted butter, melted

1/4 cup dark brown sugar

5 (8-ounce) bars of cream cheese, at room temp

5 large eggs

2 large egg yolks

1 1/3 cups sugar

1 tsp. vanilla

1/8 cup all purpose flour

1/4 cup heavy whipping cream

caramel topping (store bought is ok)

3 chocolate covered toffee bars, broken into pieces (optional and not pictured)

Preheat oven to 200 degrees. Butter a 10-inch springform pan on the sides and bottom. 

In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Pass into the bottom of the pan and set aside.

Using an electric mixer, combine the cream cheese, whole eggs and egg yolks. Beat at medium until smooth. Add the sugar, vanilla, flour and heavy cream. Blend until smooth. 

Pour the batter into the crust. Bake for 3 hours and 10 minutes. Turn the oven off, open the door a crack and leave the cake in the oven for another hour. Then refrigerate for at least 8 hours. I refrigerate overnight. 

When ready to serve, pour the caramel sauce over. Or slice into wedges and drizzle sauce and sprinkle with the toffee pieces. 

**NOTE: This cake bakes for a very long time. Plan accordingly. Don't start baking this in the evening unless you plan to be up all night:) 

Recipe by Susie Fishbein

Cake Pops for the Win!

These cake pops are a great example of how to make lemonade out of lemons! I started off with the intention to make a double layer banana cake. Well, SOMEHOW, I forgot an ingredient (in retrospect it was a cup of water) and the cakes did not rise properly. I was SO sad. BUT...then I tasted the cake. It was SOOOO good! Because it was a teeny bit dry and because I snacked on it too much...I had to repurpose it! So I decided on cake pops. Check out my journey...

Here are the cakes above. Yes, I nibbled. But so did my Mom. 
To the right is me crumbling the cakes into a mixing bowl. You can make cake pops with any type of cake. You just mix the cake with your fingers and a whole can of frosting. Store bought is perfectly ok. Next roll the cake into balls and put them on a sheet pan lined with parchment. Owen was there, of course!

I melted white chocolate. First dip the sticks in the chocolate so that the sticks stay in the cake. And then dip the cake balls in the chocolate. Sadly, one fell off the stick. So I had eat it. You can see I was sad (below). 

After you dip them in chocolate evenly, sprinkle your favorite color sprinkles on them and let the dry. I kept mine in the fridge over night until about 1 hour before I served them. But it's fine to leave them out.

Truth is, the chocolate is not easy to deal with. So some of these ended up as cake balls instead of pops. But I definitely feel that I saved the day with these cake pops! But next time, I will read the cake ingredients better ;) 

Sad face me :(

Strawberry Pop Tart Cake

Cookies and Cups published this recipe this week and I couldn't wait to make it!

You will start with two 8 inch cakes. Don't forget to buy strawberry pop tarts and strawberry jam!

In between the two layers, you will spread a layer of buttercream frosting and a layer of jam.

Then frost the whole thing with the top layer on it.

I totally copied Cookies and Cups with her decoration because it was so darn cute! Jam, sprinkles and then triangles pop tarts. 

Guest Blog

My Aunt JAMI's Salted Caramel Chocolate Chip Cookie Bars

Do you see it oozing? 

Are you ready for some serious YUM? Jami brought these pretty babies to our Mother's Day brunch. And they went fast! The caramel just oozed out. And wow. Just wow.

Here is our guest blogger, Jami and my cousin, Talia!

Surprisingly, they sliced really easily! 

Check out the recipe on Brown Eyed Baker. See the link below.
THANKS, JAMI!!!

http://www.browneyedbaker.com/salted-caramel-chocolate-chip-cookie-bars/

Passover Chocolate Chip Cookies

So the truth is that most Passover desserts are kind of icky. To me they all seem to end up tasting like sweet matzah balls. But there are some great recipes that are exceptions to that rule. And this is definitely one of them. These cookies taste like regular chocolate chip cookies. You would NOT know they are for Passover, even if you served them any other time of year! Try just eating one!

Kosher for Passover "Toll House"

Chocolate Chip Cookies

1 ¾ cups cake meal

½ cup potato starch

1 tsp. Baking soda

1 tsp. Salt

1 cup (2 sticks) butter or margarine, softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 tsp. Vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees

Combine cake meal, potato starch, baking soda and salt in small bowl.  Beat butter butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in dry mixture.  Stir in chocolate chips.  Drop by tablespoon onto ungreased baking sheets. 

Bake for approx. 8 minutes or until golden brown.  Let stand for 2 minutes; remove to wire racks to cool completely.