Peanut Butter Chip Brownies

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Sooooo good. Peanut butter and chocolate is never a bad idea. I felt like having a gooey brownie so at our weekly Target trip, I picked up a bag of peanut butter chips for some added yumminess. These are really easy to make and of course even easier to eat. The recipe can be doubled if need be. So, go turn on your ovens and let’s get to baking!

What you will need:

8 inch square baking pan lined with foil

10 tablespoons unsalted butter
1 1/4 cups granulated sugar
3/4 cup + 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1 cup peanut butter cups (plus a handful for the top)

Preheat oven to 325 degrees fahrenheit. In a large bowl over simmering water, melt the butter, sugar, cocoa powder and salt stirring constantly. Set aside to cool for a minute or 2.

Stir in the vanilla. Add the eggs, one at a time, stirring well after each addition. Add the flour until combined. Fold in the peanut butter chips.

Evenly pour the batter into the prepared pan. Sprinkle with a handful of peanut butter chips. Bake for 25-30 minutes. Allow to cool completely before slicing and serving. Enjoy!

Store in an airtight container in the fridge or at room temp.

Simple Vanilla Cake


With chocolate buttercream! And sprinkles! You all know I LOVE cake. So on a lazy Sunday with nothing to do… I make one! This recipe is delicious and easy and moist. My husband even asked “is this from a box?” HA! Nope, your lovely wife 😉 So get on those aprons and let’s bake a cake…

What you will need:

9 inch round cake pan, greased

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup unsalted butter at room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (2% works best)

For the buttercream:

1/4 cup unsalted butter at room temp
1/4 cup minus 1 tablespoon unsweetened cocoa powder, sifted
2 cups +/- powdered sugar
1 tablespoon milk

Note: Recipe can easily be doubled if you want to make a 2 tier cake.

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together the flour and baking powder. Set aside. In another bowl, beat together the butter and sugar until creamy. Add in the eggs, one at a time beating well after each addition. Beat in vanilla. Slowly add in flour mixture, alternating with the milk until you get a nice batter. Pour into prepared pan and bake for 30-40 minutes. Allow to cool on a wire rack for 10 minutes before inverting to cool completely.

To make the butter cream, beat the butter until smooth. Add the cocoa powder and beat until combined. Add in milk and 1 cup of powdered sugar and beat until combined. Beat in last cup of powdered sugar until you reach desired consistency and flavor. Frost cooled cake, slice and enjoy!

Reese’s Chewy Chocolate Cookies


I cannot take any credit for this recipe because it’s on the back of the Reese’s peanut butter chip bag. But I HAD to post about these cookies!  They are so freaking good, perfect and chewy and peanut buttery and chocolatey! I ate way too many in one sitting PLUS the dough. Ugh. So go buy these Reese’s peanut butter chips and make these. Yum yum yum yum

What you will need:

Cookie sheet lined with parchment paper

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
Dash of salt
1 1/4 cups unsalted butter at room temp
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
10 oz bag of Reese’s Peanut Butter Chips

In a bowl, whisk together the flour, cocoa powder (sifted), baking soda and salt. Set aside. In another bowl or bowl of your electric mixer, beat butter and sugar until smooth and creamy. Add eggs and vanilla and beat well. Gradually add in flour mixture until combined. Stir in peanut butter chips. Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees fahrenheit. Drop rounded spoonfuls of dough onto cookie sheet and bake for 8-10 minutes. Allow cookies to cool on cookie sheet for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container and enjoy!

 

Mini Double Chocolate Banana Bread

Yes! I feel like I have not been blogging as much as I’d like but this recipe makes me feel ok about it 🙂 Seriously, these little breads are so freaking good and beautiful. I mean… Holy moly. Me and my 3 year old just ate a whole one in about 3 minutes. I have no shame.

Ok, so there are 2 things I need to mention about this recipe. First, I made 4 mini loaves. If you want to make one big one you can, you will just have to bake it longer. Second, I used frozen bananas. I mashed them up as much as I could but they were still so cold when I mixed all the ingredients together. SO… the butter was very clumpy when I poured the batter into the pans and there was nothing I could do about it. However, I think it worked  in my favor because of how delicious these turned out. Obviously use whatever bananas you have, but know that frozen worked great!

Alright, I think that’s it. Let’s go bake…

What you will need:

4 mini loaf pans (or one 9 x 5)

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
2 ripe bananas, mashed
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter at room temp

1/2 cup vegetable oil
1 cup mini chocolate chips

Preheat oven to 350 degrees fahrenheit. Spray the pans with a nonstick spray and then line them with parchment paper. Leave some parchment paper sticking out for easy removal:

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I was able to pull the breads right out! In a bowl, whisk together the flour, cocoa powder, baking soda and baking powder. Set aside. In another bowl, beat together the mashed banana and eggs. Add both sugars and vanilla and beat until combined. Beat in butter and oil. Add in flour mixture and mix until just incorporated. Stir in chocolate chips.

Evenly distribute batter into each pan. Sprinkle more chocolate chips on top if desired. Bake for about 25 minutes for mini pans. Double the time for 1 big one. Allow to cool on wire rack for 15 minutes before removing from pan. Slice, serve and ENJOY!

Store covered for a few days (if they last that long!)

 

 

 

 

 

 

 

 

Heart Cake

Tis the season for heart shaped cake! I love this chocolate cake recipe and to make a heart shape is so easy! All you need is 1 square pan and 1 round pan and you can do it. You can even just use a boxed cake mix to keep it super easy. But the recipe I use below is delicious! And, you don’t need to use a mixer. Just your own strength and a whisk. So, let’s go bake a cake for our loved ones…

What you will need:

1 8 inch square pan, greased
1 8 inch round pan, greased

For the cake:

2 cups all-purspose flour
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 eggs
1 cup warm water
1/2 cup vegetable oil
1 teaspoon vanilla extract

For the buttercream frosting:

1/2 cup unsalted butter at room temp
1 teaspoon vanilla extract
1/4 cup milk
3 cups +/- powdered sugar
Food coloring (optional)
Sprinkles (optional)

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and cocoa powder. Set aside. In another large bowl, whisk together the eggs, water, oil and vanilla. Stir the dry ingredients into the wet until combined. Pour batter into prepared pans and bake for 25-27 minutes. Note: My square cake was done before the round so always check before the timer goes off.

Allow to cool 15 minutes on a wire rack before inverting to finish cooling completely.

To make the frosting, beat butter until smooth and creamy. Add in vanilla and 1 cup of powdered sugar and beat until smooth. Add in milk and another cup of powdered sugar and beat until smooth. Keep adding powdered sugar until you reach a nice, spreadable consistency.

You will also need a big plate that the cake will fit on. Cut the round cake in half and arrange on plate in a heart shape:

Frost, decorate, slice and enjoy!

“Whatever” Cookies 

I made these cookies because I was bored and we needed something sweet in the house. They are called “whatever” cookies because you can put whatever ingredients you want! The sky is the limit. Obviously you want to put stuff that you actually want in a cookie, but you can have fun with it! I used pecan chips and Heath Toffee Bits because that’s what was in our pantry. Honestly, I wish I would have added more ingredients and the next time I make these, I’m definitely adding chocolate, white chocolate and maybe some raisins or dried cranberries. Yum!

This is actually the cookie dough recipe I used in my previous post for Brookies. I love it so much and then just added the extras. So, let’s just get to it…

What you will need:

Cookie sheet lined with parchment paper

2 cups all-purpose flour
1 teaspoon baking soda
Dash of salt
10 tablespoons unsalted butter at room temp
2/3 cup granulated sugar
2/3 cup brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
Whatevers or extras- I used 1/3 cup Heath Toffee Bits and 1/3 cup chopped pecans

In a bowl, whisk together flour, baking soda and salt. Set aside. In another bowl, beat together butter and both sugars until creamy and smooth. Add in egg, yolk and vanilla and beat until combined. Slowly beat in flour mixture until dough is formed. Stir in your “whatever” ingredients. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees Fahrenheit. Roll the dough into 1 inch balls and place on prepared cookie sheet. Bake for 9-11 minutes. Allow to rest for 1 minute on cookie sheet before transferring to a wire rack to cool completely. Enjoy!

Brookies

Deciding on making brownies or cookies? Don’t know what to bring to that party this weekend? Introducing… Brookies. The brownie chocolate chip cookie. My favorite cookie right now and probably what I’ll be bringing to all my 2016 gatherings. They are so pretty and so delicious! Plan accordingly, though because they do take more time to make than a typical cookie. You have to make two different doughs, but it’s worth it! So, so worth it. I also love the chocolate chip cookie dough recipe and may make regular chocolate chip cookies using it.

Anyway… go get your aprons on and let’s start baking!

What you will need:

Cookie sheet lined with parchment paper

For the brownie side:

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
Dash of salt
10 tablespoons unsalted butter at room temp
2/3 cup brown sugar
2/3 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract

For the chocolate chip cookie side:

2 cups all-purpose flour
1 teaspoon baking soda
Dash of salt
10 tablespoons unsalted butter at room temp
2/3 cup brown sugar
2/3 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups mini chocolate chips

First, make the brownie dough. In a bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside. In another large bowl, beat butter with both sugars until smooth and creamy. I just used a hand mixer and it worked great. Beat in egg, yolk and vanilla and beat until well combined. Add in flour mixture until dough forms. Cover with plastic wrap and place in the fridge while you make the cookie dough.

To make the cookie dough, whisk together the flour, baking soda and salt. Set aside. In another large bowl, beat butter and both sugars until smooth and creamy. Again, I just used the hand mixer. Add in egg, yolk and vanilla and beat until well combined. Add in flour mixture until dough forms. Stir in chocolate chips. Cover with plastic wrap and place in fridge for 30 minutes.

Preheat oven to 350 degrees Fahrenheit. Take out both doughs from the fridge. Depending on how many cookies will fit on your cookie sheet, portion both doughs into small balls. I made 8 cookies at a time so I made 8 brownie balls and 8 chocolate chip dough balls. Press together a brownie ball and a chocolate chip ball and roll together. Place on prepared cookie sheet and gently flatten the cookie. Make sure one side is brownie, the other is chocolate chip. Bake for 8-10 minutes. Refrigerate any remaining dough until ready to use again.

Let the cookies rest on cookie sheet for a minute before transferring to a wire rack to cool completely. Enjoy!

Scrumptious, right?!

Yield: About 4 dozen cookies. Perfect for sharing!

Peanut Butter Cake with Chocolate Frosting

So, it was just my husbands birthday and we went to Key Lime Cove for the night. It was a lot of fun and our 3 year old loved it! When we got home I wanted to make him a cake, even though it wasn’t his birthday anymore. But it’s what I do! He LOVES peanut butter. I’m sure I’ve mentioned that before. So I always try to incorporate it when I’m making him desserts. The buttercream frosting is one I always use but the cake is new and super delicious! It is a little bit dry, more so than I would have liked. But it tastes so peanut buttery that it works, especially with a cup of coffee 😉 And the frosting is super yummy. Oh, and the best thing about this recipe is that it is only one tier so it does not make a lot. Perfect for my family of 3. So… let’s go bake a cake!

What you need:

8 inch round cake pan, greased

1 1/4 cups all purpose flour
Dash of salt
1 teaspoon baking powder
1/2 cup unsalted butter at room temp
2/3 cup creamy peanut butter
3/4 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk

For the frosting:

1/2 cup unsalted butter at room temp
3 cups powdered sugar
1 teaspoon vanilla extract
4 Tablespoons milk +/-
1/3 cup unsweetened cocoa powder

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together the flour, salt and baking powder. Set aside. In another large bowl, beat together the butter, peanut butter and brown sugar until nice and smooth. I just used a hand mixer since we aren’t making a lot of batter. Add the eggs and vanilla and beat until combined. Slowly add in the flour mixture, alternating with the milk until just incorporated. Batter is thick. Spread evenly into prepared pan and bake for 28-30 minutes. Let cool about 10 minutes before inverting to cool completely.

Make the frosting. Beat butter until smooth and creamy. Add half of the powdered sugar, the vanilla and 2 tablespoons of milk. Beat until creamy. Add the rest of the powdered sugar and 1 tablespoon of milk and beat until creamy. Add the cocoa powder and 1 tablespoon of milk and beat until you reach desired consistency, adding more milk as necessary.

Tip: I used a hand mixer for this as well. Adding the ingredients slowly really helps get a nice, fluffy buttercream frosting. Also, beating. Beat and beat some more until your hand hurts 🙂

Frost the cake, decorate and enjoy! Store covered.

We didn’t have any candles so I used matches 🙂 I wanted to see what it looked like.

Chocolate Peppermint Cookies

I’m so happy how these turned out! They are so delicious and look beautiful. The cookie is almost brownie-like and the peppermint candy on the top creates the perfect crunch. They are super easy and do not take long to make, either so let’s go!

What you will need:

Cookie sheet lined with parchment paper

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
Dash of salt
1/2 cup unsalted butter at room temp
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons water
1/4 cup crushed candy canes

Note: This recipe only made about 15 cookies, so double it if you need more.

In a bowl, whisk together the flour, cocoa, baking soda and salt. Set aside. In another large bowl, or the bowl of your electric mixer, beat butter and both sugars until creamy. Add egg and vanilla and beat until combined. Slowly add flour mixture until just combined. The dough will be quite thick! Cover dough with plastic wrap and refrigerate for 1 hour.

Preheat oven to 375 degrees Fahrenheit. Roll dough into balls and press down lightly onto cookie sheet. Bake for 7-9 minutes. As soon as cookies come out of oven, sprinkle with crushed candy canes. Transfer to a wire rack to cool completely. Enjoy!

Look at these beauties! 🙂

Peppermint Bark

The holiday season is here!!! I love it so much. To start off the baking season I wanted to do something simple but super delicious! Peppermint bark is so good and beautiful, the perfect thing to bring to your holiday gatherings. AND people will be like “you made this?” Yes, yes I did 😉 So let’s go make some bark!

What you will need:

8 inch square pan lined with foil

6 oz. semi-sweet chocolate, chopped
1 teaspoon vegetable oil
Crushed candy canes (or other peppermint candy)

Melt the chocolate and vegetable oil in a large glass or stainless steel bowl over a pot of simmering water. Stir constantly. Pour the melted chocolate into the prepared pan and smooth evenly with the back of a spoon. Sprinkle the crushed peppermint candy evenly over the chocolate. Refrigerate until firm, about 30 minutes. Break into pieces and enjoy!

Store covered in the refrigerator for several days.

Tip: You can also add a layer of white chocolate. Just pour 6 ounces of melted white chocolate on top of the hardened chocolate layer and add the crushed peppermint to the white chocolate.