Snickerdoodle Blondies

I laid by the pool this weekend. With fun people and a drink in hand...

I needed that.

I think I've been whining for months about wanting to escape to Mexico, or somewhere where the water is clear and the sand is white. I fantasize about getting away with that man of mine and having no worries for a few days.

Well, sitting by the pool is the closest thing I can get for now and I shall take it!

It was a reminder that I have been hibernating for weeks though. Someone offered me their sunblock and I politely obliged stating "I don't really burn unless I'm in the sun for a couple days in a row". I looked real dumb when my shoulders were bright red after sitting in the sun for 45 minutes.

I'll take that sunblock, thanks.

Whoops. Someone needs to stop hiding from the sun.

I think it was December when I bought those Hershey's Cinnamon Chips. I have spent the last few months just staring at them wondering what the heck I should do with them. Why did I buy them? 

Well, these blondies have been floating around the blog world for a while now and have been on my list. That man of mine loves cinnamony/snickerdoodley-like desserts so I thought I'd give em a try and add the cinnamon chips.

He loved 'em...what-d-ya know?

Snickerdoodle Blondies
Adapted from Food.com

Ingredients:

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract

3/4 cup cinnamon chips
2 tablespoons granulated sugar
2 teaspoons cinnamon

Directions:

Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon and salt and set aside.

In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

Stir in the flour mixture until well blended. Add cinnamon chips and stir just until combined. Spread evenly in prepared pan (it helps to use a greased spatula). Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Peanut Butter Cookie Dough Brownies

There aren't many combinations that go together as perfectly as peanut butter and chocolate; at least in my eyes. There are great combinations out there; peaches and cream, pumpkin and spice, salty and sweet...the list is goes on but nothing is quite as divine as peanut butter and chocolate.

Halloween is coming up which makes me want to eat 600 reese cups and carve pumpkins. Reese's might be my favorite candy (along with whatchamacallits, snickers and peanut m&ms...oh yeah and cherry twizzler bites). Okay so I have lots of favorite candies but reeses are a classic...I even made a reese cupcake back when that was AWESOME!

This brownie is a delightful combination of chocolate and peanut butter. I had actually made these a few months ago and just found the post draft hidden away. How could I forget to post this!? It's too amazing not to share! I made these for Shawns family for letting us use their car to drive up and visit my family in Minnesota. That meant the WORLD to me so I wanted to make them something super duper delicious. These are just that!

Heads up: refrigerate them, they'll be less messy! The origional recipe called for chopped salted peanuts on top which I'm sure would taste fabulous but I didn't have any :( boo...

Peanut Butter Cookie Dough Brownies
From foodnetwork.com

Ingredients:

Brownie Layer:
Nonstick cooking spray
1/2 cup unsalted butter
2 (1-ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 cup sugar
2 large eggs
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup semisweet chocolate chunks

Peanut Butter Cookie Dough Layer:
1/4 cup unsalted butter, softened
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 cup creamy peanut butter
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt

Ganache Layer:
3/4 cup dark chocolate chips
1/4 cup heavy whipping cream

Directions:

Heat the oven to 350 degrees F. Spray the bottom and sides of an 8 by 8-inch pan with cooking spray.

For the brownies, microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and add in the chocolate mixture. Stir in the flour, baking powder, salt and chocolate chunks. Spread the brownie mixture evenly into the prepared pan. Bake until the brownies are set and a toothpick inserted in the center of the brownies comes out clean, about 22 to 28 minutes. Remove from the oven and let cool for 30 minutes.

For the peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies.

To make the ganache: In a small microwavable bowl, microwave the dark chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares and arrange on a serving platter to serve.

SIDENOTE: I just finally finished reading "Wicked" just in time for Halloween. I LOVED it! I'm just really bummed I couldn't see it when they were on broadway here in Columbus :(...Up next: "The Girl with the Dragon Tattoo"

Chocolate Chip Cookie Dough Brownies

I nearly had a heart attack when I found this recipe...no joke. There are so many desserts that I just LOVE so desserts that combine my loves are right up my alley. Cookie dough is one of my all time favorite things, e-coli who? This recipe is awesome because the cookie dough is eggless, so induldge all you want. I brought these to my sign language class one day and everyone loved them. If you're not a freak like me, one small piece is rich enough to satisfy your sweet tooth. Me? I ate probably 4...or 5...okay maybe 6? I cut small(ish) pieces, lay off. Enjoy, these rock.

Cookie Dough Brownies
From lovintheoven.com

Ingredients:

Brownie:
1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 cup AP flour
½ cup cocoa
½ teaspoon salt

Cookie Dough:
1-1/2 sticks butter, softened
3/4 cup brown sugar
1/3 cup sugar
4-1/2 tbsp milk
1-1/2 cups flour
1-1/2 cups mini chocolate chips.

Directions:

Brownies:
Preheat oven to 350 degrees F. Grease 8"x8" pan.
Melt butter in saucepan over low heat. Once melted remove from heat and add sugar, vanilla, and eggs. Blend together.
In separate bowl, mix together flour, cocoa, and salt. Add dry mixture to the wet and mix well.
Pour into greased pan and bake for 35-40 minutes.

Cookie Dough:
Next, combine the butter, sugars, milk and flour until well combined. Then stir in the mini chocolate chips.
Spread the cookie dough on the cooled brownies.
Then chill the brownies until the cookie dough is firm. Cut into bars and serve.

Outrageous Brownies

I was finally able to say "thank-you" to Shawns family the way I like to. They have been so kind with including me and inviting me to their home to meet their family. Last time, I made them No-Bake Cookies but they didn't set in time. This time, they invited me to their memorial day cookout so I was prepared and baked some brownies the night before. I have had my eye on these Outrageout Brownies from Ina Garten on the Foodnetwork.com. These have seriously been in my recipe box for over a year. They have rave reviews and also I think we have a similar brownie at the bakery I work at (Bakery Gingham) and it is just FABULOUS and fudgey!

These turned out pretty good except for one thing...mine were a little crumbly and I think I know why. I was getting impatient with the cooling process and added the warm chocolate mixture to the egg mixture a little too soon, I think the chocolate was a little too warm for the eggs...so please wait because these will be the best brownies you ever had! Nonetheless, I ate like half the pan...so enjoy! (ps, origional recipe calls for walnuts which I ommited, also it makes a TON of brownies...so they're GREAT for a crowd)

Outrageous Brownies

Ingredients:

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt

Directions:

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Cinco De Mayo!: Sopapilla Cheesecake, Mexican Brownies, Black Bean Pico De Gallo, Chicken Enchiladas

I love Cinco De Mayo because it allows me to explore the part of me that loves heat and tequila! As I may have said before mexican food is my favorite to eat and make...the spicier the better! I decided to make a little Cinco De Mayo meal for me and my 3 roomates and I must say, even writing this blog right now is a struggle, I AM STUFFED!

I couldn't decide on a dessert...I was torn between brownies and cheesecake...and then I thought DUH! DO BOTH! Oh, and do eat them first :). Dessert should always come first...and last ;)

Sopapilla Cheesecake

I love sopapillas and cheesecake is one of my all-time favorite things, so this dessert is right up my alley. Not only is it FABULOUS, but it's super quick and easy. I actually came across this recipe in an e-mail from Allrecipes.com and boy am I glad they sent it!

Ingredients:

(Ps I don't usually recommend using healthier substitutions in baking because I have learned the hard way that it doesn't always work out well...but this is a recipe that can be tweaked a little bit without consequences)

1 (8 ounce) package cream cheese, softened (I used Neufchatel, has less fat)
1 cup white sugar (I used a 1/2 cup of a sugar splenda blend)
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls (I used a reduced fat kind)
1/2 cup melted butter (I used "I Cant Believe its not Butter" light)
1/2 cup white sugar (I used 1/4 cup of a sugar splenda blend)
1 teaspoon ground cinnamon

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.

Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles.

Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

Mexican Brownies

I've had this recipe saved on my Foodnetwork.com for some time just waiting for the right time to use it. I found this recipe intriguing. I think they are wonderful. They have a great texture and the cinnamon and cayenne aren't overwhelming. They give the brownies subtle heat and leave a "warm" after-taste

Ingredients:

2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequen chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder

Directions:

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.

Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.

Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Black Bean Pico De Gallo

Fresh, homemade salsa, guacamole or pico de gallo beats the storebought stuff ANY DAY! This is my own personal recipe with some of my favorite ingredients. It is quite loaded so feel free to add in or take out whatever your hearts desire!

Ingredients:

1 red onion, chopped

4-5 roma tomatos, cored and chopped

1 avacado, peeled and chopped

2 cloves of garlic, minced

1 can black beans, rinsed and drained

1 cup frozen corn kernals, thawed

1/2 cup fresh cilantro, chopped

3 jalepenos, cored, seeds removed and chopped

1/2 cup green onions, chopped

1 tablespoon sherry vinegar

juce of 1 fresh  lime

1 teaspoon cumin

1/2 teaspoon paprika

1 teaspoon cayenne pepper

1/2 teaspoon chili powder

salt and pepper to taste

Combine all ingredients and stir well in a large bowl. Chill 1-2 hours before serving.

Chicken Enchiladas

I noticed this recipe had RAVE reviews on Foodnetwork.com so I thought I'd take my stab at it. It was quite successful. They taste as good, if not better, than what you can get at an authentic mexican restaraunt. There is a lot of prep work and takes some time but let me tell you folks...it is well worth it!

Ingredients:

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions:

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

         I would say it has been a successful Cinco De Mayo. I got to spend a significant portion of my day drinking margaritas and cooking my favorite food. It was a beautiful day so I had the kitchen window open (I love love love doing that). I spent some quality time catching up with my busy roomates and I ate myself into a coma...of which I have not recovered from anymore than when I started this post...oh well...worth it! :)

Made-Over Deep Dish Brownies

I have been absolutely DYING to use my new kitchenaid mixer. Naturally, I am itching to make cupcakes. But I am finally willing to admit that I have been VERY VERY BAD lately. I have been making tons of cupcakes and licking every bowl of batter and frosting clean. Not only that, but I have no self-control when it comes to food and I tend to help myself to multiple helpings. So I am taking a small break from cupcakes this week and decided to make either whole-wheat blueberry muffins or made-over deep dish brownies (they are healthIER than normal brownies). I have been craving a chocolately brownie and have discovered a new appreciation and interest in different kinds of dessert bars so...brownies it is! (the muffins will probably come around shortly as these brownies don't really fix my whole being bad thing, haha)

These brownies were surprisingly moist. They were rich and fudgy but weren't quite as fudgy as I like them, they were a tad bit more cakey but still very satisfying. In fact, I lost self-control and ate about 4 of them...ok 4 and a half. These are my go-to brownies for now...

It is funny because when I was younger I preferred the cake-like brownies and could never make them that way, and now the past couple times I have made brownies they haven't been as fudgy as I like...when I am ready to get back to my full-fat, 100% guilty indulgent baking...I will establish this. Anyway, I found this recipe on foodnetwork.com (I have made a couple of their "made-over" recipes and they have all been good, so I recommend them if you need to tone down the fat and calories in your diet a bit) The only things I changed in this recipe was ucing dark chocolate chips instead of semisweet and dark cocoa (I love me some dark chocolate)

Ingredients:

3 tablespoons unsalted butter
2 tablespoons canola or other neutral tasting oil
4 ounces semisweet chocolate, coarsely chopped
3/4 cup packed dark brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
2 large eggs, cold
1 tablespoon cold brewed coffee
1/4 cup cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking soda

Directions:

Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely.

Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)

Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.

Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon).

Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 2-inch squares. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.

Cooks Notes:

These brownies started with our HTBW originals. First we made these healthier by cutting out over half of the butter. To keep their fudgy quality, we added in a little canola oil. Then we reduced both eggs and sugar by half. But we still needed the richness and liquid that they were giving us. So we switched from unsweetened chocolate to a combination of semisweet and cocoa powder. We reduced some flour, and added coffee and more vanilla extract for rich flavor. We were still missing the texture that the eggs had given us, so we added in a little baking soda to get a better rise. Lastly, we switched from a lined and buttered baking pan to a silicon baking pan that didn't require any extra butter or spray. We came up with something that is still rich and fudgy with a gorgeous crackle top, but we feel much better about eating these!

Nutrition Facts:

Calories
154

Total fat
7 grams

Saturated fat
2.9 grams

Carbohydrates
23 grams

Protein
2.1 grams

Fiber
0.7 grams

Sodium
105 mg