Cards you may also be interested in
Peanut Butter Cup Stuffed S'mores Brownies
When it comes to the campfire roasted, ooey-gooey perfection that is s'mores, I'm a purist. I've never once considered putting anything but two rectangles of good ol' Hershey milk chocolate between marshmallow and graham cracker. But then I found this recipe at Melanie Makes, and I don't care what you say, about blasphemy or anything else – once you've seen this picture, there's no going back. I HAVE to try putting a peanut butter cup on a s'more. It's a physical need. And if I don't do it soon, I might explode. So somebody come over and make these brownies with me tonight, please – it's an emergency. Peanut Butter Cup Stuffed S'mores Brownies Prep Time: 20 min. Cook Time: 45 min. Difficulty: Easy. Makes one 9"x13" pan of brownies. Recipe by Melanie Bauer of Melanie Makes Ingredients For the Graham Cracker Crust: 3 cups graham cracker crumbs ¼ cup sugar ¼ teaspoon salt ¾ cup butter, melted For the Brownies: ¾ cup cocoa ¾ cup butter, melted 2 Tablespoons hot water 1 2/3 cup sugar 2 eggs, beaten 2 teaspoons vanilla 1 1/3 cup flour ½ teaspoon baking powder ¼ teaspoon salt 12 peanut butter cups 1 dark chocolate candy bar 24 jet-puffed marshmallows Directions 1. First, make the Graham Cracker Crust: Preheat oven to 350 degrees. Grease a 9x13 pan and set aside. In a medium bowl, stir together graham cracker crumbs, sugar, salt and butter until combined. Pour into prepared pan and press into an even layer. Bake for 12-14 minutes or until set and beginning to brown. 2. Now, make the Brownie batter: In a large bowl, stir together cocoa, melted butter and hot water. Add sugar, eggs and vanilla and stir until well combined. Stir in flour, baking powder and salt until just combined. 3. Add the PB Cups and Chocolate: Top graham cracker crust with brownie mixture, spreading in an even layer. Press peanut butter cups into brownie batter in three rows of four. Break the candy bar into individual pips or pieces and place in horizontal and vertical rows between peanut butter cups. 4. Bake, broil, and enjoy! Bake for 18-20 minutes or until just set. Remove brownies from oven and turn oven to broil setting. Add marshmallows to top of brownies pressing lightly to adhere them to the warm brownies. Broil for 2-3 minutes or until they reach desired char level. Let brownies cool completely before attempting to cut and serve.
Caramel Stuffed Chocolate Chip Cookies
These look simply incredible. Two of my favorite things, chocolate chip cookies and caramel, combined into one heavenly cookie creation. I was looking for more caramel recipes (because that's what I do in my spare time, duh) when I found this recipe from Table for Two. I mean, can you even imagine anything more perfect?!? Look at that gooey, warm caramel. Those molten chocolate chunks. That perfectly chewy cookie. Imagine how good these are fresh out of the oven. Caramel Stuffed Chocolate Chip Cookies Prep Time: 10 min. Cook Time: 13 min. Difficulty: Easy Recipe adapted from Table for Two Ingredients 3 sticks (1½ cup) unsalted butter, softened 1½ cup dark brown sugar, packed ½ cup granulated sugar 2 eggs 4 tsp. vanilla extract 2 cups all-purpose flour 2 cups bread flour (you may use all-purpose flour instead if you don't have it on hand) 4 tsp. cornstarch 2 tsp. baking soda 1 tsp. salt 1½ cups chocolate chunks ½ cup dark chocolate, finely chopped 18 caramel candies, cut in half to give you 36 Directions 1. Preheat oven to 350°F. Line baking sheets with parchment paper. In a large bowl, whisk together the flours, cornstarch, baking soda, and salt. In another mixing bowl, cream together butter and sugar until fluffy (about 2 mins). Add eggs and vanilla. Beat 2 more mins. 2. Gradually add flour mixture, beating until fully incorporated. Fold in chocolate chips with a spatula. To form the cookies, take a spoonful of dough, and use your thumb to make a small hole and press the caramel into the center. Re-roll the ball to cover the caramel candy. 3. Bake for 11-13 minutes. They may look quite soft at this point, but remember they will continue to cook after you remove them from the oven. Allow them to cool completely on baking sheet, or else they'll break and caramel will ooze everywhere. Enjoy, my fellow cookie monsters!! This one's for @JPBenedetto – maybe you could find a way to work in some oatmeal here, for a little extra chew? :D <3 @Luci546 @MooshieBay @InPlainSight You guys might like this one as well :)
White Chocolate Caramel Cheesecake
Caramel Sauce: 1 1/2 cups granulated sugar 1 3/4 teaspoons lemon juice 1 pint heavy cream 4 tablespoons unsalted butter Before I get into making the sauce, let me note that this isn't the easiest way for most home cooks to go about making caramel sauce. Melting almost pure sugar in a pan is pesky and it can burn quite easily. If you're not feeling up to attempting this part of the recipe, feel free to buy your favorite caramel sauce and warm it gently to glaze the cheesecake. In a medium sauce pan over medium high heat (I'm using non-stick for this), combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout. Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant. When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter. Pour into a heat safe container and chill until ready to use. Crust: 10 ounces graham crackers, crushed into crumbs 7 tablespoons unsalted butter Cheesecake Filling: 3 8-ounce packages of cream cheese, room temperature 1 1/4 cups granulated sugar 1/2 cup heavy cream 8 ounces good quality white chocolate, chopped 5 large eggs 1 teaspoon vanilla extract pinch salt boiling water Pre-heat the oven to 375°F. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan. Bake for 10 minutes and then allow to cool completely on a wire rack. Reduce the heat to 325°F and prepare the cheesecake batter. Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely. In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed. On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan. Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving. To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve. Enjoy.
3 Ways of Making Chia Pudding for a Healthy Day
Are you having an unhealthy days these days!? Then... let's eat this together for breakfast!! Chia pudding on its own is fairly plain in the flavor department. But that's what makes it fun! Because you can really have some fun with the flavors. I really need to eat breakfast because I work.. and I've been planning on eating toast or cereal for breakfast. But!! I realized that I should eat something healthy !!!! (1) Banana Bread My first go-to flavor is banana bread. It's only 5 ingredients, tastes so good and is naturally sweet. What I love about using banana is that because it's so sweet, you don't need to add extra sugar. The only thing about this one is it doesn't keep as well – so eat it the same day or next! Ingredients you need for your Banana Bread Chia Pudding: 1 whole banana, halved 3 tablespoons black chia seeds 1/2 teaspoon ground cinnamon 3/4 cup almond milk Chopped walnuts to garnish (2) Lemon Rasberry I love the combo of lemon and fresh berries. Lemon brightens everything up and berries are sweet, but still low on the glycemic index which makes the whole meal a little healthier. This chia pudding is zingy, fresh and delicious! Ingredients you need for your Lemon Raspberry Chia Pudding 3 tablespoons white chia seeds 1 tablespoon maple syrup Zest of 1 lemon 2/3 cup almond milk 1/4 cup fresh raspberries + more to garnish (3) Vanilla Coconut Cashew I'm a biiiiig coconut lover and this chia pudding recipe is one of my favorites on the list. It's made with creamy coconut milk which gives it a little natural sweetness, but we also stir in some vanilla to give it a pop of flavor. Finished off with some cashew butter and coconut flakes and it tastes like incredible! Ingredients you need for your Vanilla Coconut Cashew: 3 tablespoons black chia seeds 2 tablespoons maple syrup 1 teaspoon vanilla extract 3/4 cup canned coconut milk (full-fat or lite) 1 tablespoon cashew butter Shredded coconut to garnish More recipes here: What do you think!? They all look so yummy!!
OMG Samoa Brownies – Girl Scout Cookies Gone Wild
Somebody pinch me. Am I dead? I must be dead. Because I am IN HEAVEN. These Samoa Brownies, brought to you by Broma Bakery, are all I've ever needed in a dessert: gooey chocolate brownie, toasted coconut, and sweet caramel. I thought Samoa girl scout cookies were as good as it gets – and then I met these brownies. Samoas Brownies Recipe by Sarah Fennel at Broma Bakery Ingredients For the brownies: ¾ cup cocoa powder 1½ cups sugar 2 eggs 12 tablespoons unsalted butter ½ cup all-purpose flour 2 teaspoons vanilla extract ½ teaspoon salt ½ cup bittersweet chocolate disks 1 teaspoon brewed coffee (optional) For the coconut caramel: 1 cup granulated sugar 6 tablespoons unsalted butter, room temp, cut into tablespoons ½ cup heavy cream, room temp 2½ cups sweetened, shredded coconut For the chocolate drizzle: ¼ cup chopped bittersweet chocolate 1. Brownies: Preheat oven to 350°F. Line an 8"x8" baking dish with parchment paper and set aside. In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, salt, and optional coffee. Once combined, fold in cocoa powder and flour. Toss in bittersweet chocolate disks. Pour the brownie batter into the baking dish, spreading evenly to the edges. Bake for 35 minutes, or until a knife inserted in the center of the brownies comes out clean. Remove from oven and allow to cool for 15 minutes before topping with caramel sauce. 2. Coconut Caramel Sauce: While the brownies are baking, make your coconut caramel. In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don't stir too often, just enough to keep everything evenly cooking. After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You're doing it right. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes. Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat. Stir in coconut flakes. Set aside until brownies are cooled. 3.) Assemble the Brownies: Once the brownies have cooled for 15 minutes, run a knife along the edges so they don't stick to the pan. Spread the coconut caramel on top of the brownies. Again, run a knife along the edges to prevent anything from sticking to the pan. Heat the drizzling chocolate in a microwave-safe bowl in 30 second increments. Stir in between each heating. Spoon melted chocolate into a small ziplock bag, creating a makeshift pastry bag. Cut a small (tiny!) slit at the bottom corner of the bag. Drizzle the melted chocolate over the coconut caramel. Set in the fridge to cool for about 1 hour. Cut into 9 brownies and serve! If you liked this Girl Scout cookie remix recipe, try making your own Homemade Thin Mints!
4
Comment
1