Wednesday, June 8, 2011

UNBELIEVABLE dessert - chocolate chip cookie dough brownies

Yield: 32 brownies

Prep Time: 30 min + cooling time

Cook Time: 25 min

These brownies are a major treat for cookie dough lovers... figuring out what wine to pair this one with... for when MAMA REALLY NEEDS A TREAT!!!


4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

3/4 cup butter
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional


1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass 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 extract. Mix in melted chocolate. Blend in flour and mix just until combined (don't over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.


Tuesday, June 7, 2011

Another Banana Bread Recipe

There's already one of these on here, but this is a new one I've tried a few times to RAVE reviews. Granted, its basically banana cupcakes when you make muffins because of the sugar content, but hey! You can make banana cupcakes! You could probably reduce the sugar a little if you want to be more healthy, but then also consider reducing the oil to lessen the liquid content.

Preheat oven to 350. Grease and flour one loaf pan, or 12 muffin cups.

1.5 cups plus two tablespoons flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt

sift to combine. set aside.

2 eggs
1 cup sugar

mix on medium high speed for about 10 minutes or until the mixture is light yellow and forms a ribbon when you pull the beaters out.

1/4 cup oil

reduce speed to low and pour oil into mixture in a slow stream.

4 organic (smallish) bananas (about 1.5 cups)
1/4 cup plain yogurt
1 teaspoon vanilla

add bananas, yogurt and vanilla to mixer and continue beating on low speed until combined.

fold in dry ingredients.

Bake at 350 degrees for 20 to 25 minutes for muffins and 45 to 60 minutes for a loaf.