Flourless Black Bean Brownies

Happy Monday! I love love love brownies and I will be the first to admit that I was skeptical of a flourless brownie, especially one that has black beans inside but boy was I proven wrong. My husband said these were one of the best brownies I have ever made because they were so moist and fudgy...not too bad for brownies made with beans! I had my 3 year old helper in the kitchen, so this is a very kid friendly and novice chef recipe to make since everything gets put into the blender. It was a treat for her to have a brownie but one that we didn't feel too guilty about letting her eat since it is full of beans. These are a great option for anyone that is gluten free, or for those that celebrate Passover.

Flourless Black Bean Brownies
Yields: 16
Source: Skinnytaste

Ingredients:
1 (14 oz) canned low-sodium black beans, rinsed and drained
2 large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 teaspoon oil
1 Tablespoon unsweetened almond milk (or dairy, skim)
1 teaspoon balsamic vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of freshly ground coffee or instant coffee
3/4 cup semisweet chocolate chips, divided

Directions:
Preheat the oven to 350° F.

Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.

Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl.

Fold in 1/2 cup chocolate chips until combined.

Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies.

Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely before slicing them into squares.

Ice Cream Cone Cupcakes

These days, our version of entertaining is hosting a playdate, so I use it as an excuse to try a fun recipe. For summer I combined two favorites, cupcakes and ice cream cones! My 3 year old helped me make them and her friends couldn't get enough of them, faces covered in icing is definitely a good sign. These can be made festive with sprinkles in colors for holidays if you want and all different flavor cake and icing combinations. Impress your family and friends with these at your next BBQ!

To help the cupcakes stand up while baking I covered the cupcake tin with foil and cut Xs out over the muffin cup. Another tip is that when you remove the cooked cupcakes, poke a tiny hole in the bottom of the cone to allow the steam to escape and prevent the cones from getting soggy.

Ice Cream Cone Cupcakes
Yields: 12-15

Ingredients:
1 box cake mix
1/2 cup vegetable oil
3 eggs
2 Boxes ice cream cones
2 containers icing

Directions:
Preheat oven to 350F

Prepare muffin pan with foil and fill with ice cream cones. Follow directions of cake mix to combine ingredients. Fill cones 3/4 of the way.

Bake for 20-25 minutes or until cooked all the way through. They will take longer than the box directions since cones are deeper than standard muffin.

Let cool then put icing in a piping bag and swirl to look like soft serve ice cream and decorate.

Rolo pretzel treats

Be forewarned that these are addicting since they are both salty and sweet and the perfect bite size to be popped in your mouth. They are simple to make and can be themed for any holiday based on the color m&m's you use. Perfect for your next get together.

Rolo Pretzel Treats
Yield: about 45 candies

Ingredients:
1 package (11 oz.) Rolo candy, unwrapped
small pretzels
M&M candies
 
Directions:

Preheat oven to 350ºF.

Place pretzels in single layer on parchment lined cookie sheet. Place one Rolo on each pretzel.

Bake 3-5 minutes or until caramel begins to soften, but not melt. Remove cookie sheet from oven and immediately press an M&M into the top of the Rolo, pushing down so the Rolo fills the pretzel. Let cool completely.

Thick and Chewy M&M Cookie Bars

I am guilty of being suckered in by the holiday clearance section. I just can't resist a good deal, especially on chocolate! Since I would be tempted having an entire bag of delicious peanut butter m&m's in the house I made these thick, chewy yet not dense m&m bars. The original recipe called for plain m&m's but the peanut butter ones made them even better in my opinion, but use whichever flavor you prefer. I tried to cut them into smaller pieces to share with my book club but you can make larger pieces like they do in bakeries. These definitely did not last too long, the peanut butter is addicting!

Thick and Chewy M&M Cookie Bars
Yields: 28
Source: What Megan's Making

Ingredients:
2 1/8 cups flour

1/2 tsp salt
1/2 tsp baking soda
8 Tbsp butter (1 stick), melted and cooled slightly
4 Tbsp applesauce (substituted for additional butter
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 tsps vanilla extract
12oz bag M&M's, divided

Directions:

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9x13 pan with foil and spray with PAM for easy removal; set aside.

In a medium sized bowl, whisk together the flour, salt, and baking soda and set aside.

In a large bowl, whisk the melted butter, applesauce and sugars until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in 1 cup of M&M's and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M's on top and press in slightly.

Bake 25-30 minutes, until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.

Easy scratch brownies

As everyone knows I love pretty much everything chocolate and brownies are no exception. However, brownies are one thing I can't seem to master. This is an easy no fail recipe that has worked every time I have made it. I enjoy the bittersweet chocolate, but my husband prefers the semi-sweet. You can always adjust the ratio of dark to semi sweet chocolate for your preference. I made one batch with all 60% cocoa and another batch that was half semi-sweet and half 60% and was just as tasty.  I was having a friend over to watch the Super Bowl and this was a great go to recipe. To make them a little special for the Super Bowl and our old "home" team the Ravens, I sprinkled purple and white m&m's on top. You can make them plain or add m&m's in any holiday colors.

Easy Brownies
Yields: 12-16
Source: Chow

Ingredients:6 ounces bittersweet chocolate chips (about 1 cup) or coarsely chopped bittersweet chocolate
8 Tablespoons unsalted butter (1 stick), cut into 8 pieces
2 large eggs, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup all-purpose flour

Directions:
Heat the oven to 350°F and arrange a rack in the middle. Line an 8-by-8-inch metal baking pan with aluminum foil.

Combine the chocolate and butter in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth. Remove from the heat and let cool slightly, about 5 minutes. (Alternatively, melt the chocolate and butter in the microwave, stirring every 30 seconds.)

Combine the eggs, sugar, vanilla, baking powder, and salt in a large bowl and stir with a rubber spatula until just evenly incorporated. Add the chocolate mixture and stir until evenly combined. Add the flour and fold in until just incorporated, about 20 strokes (no white streaks should remain).

Pour the batter into the prepared pan, push it to the edges in an even layer, and smooth the top. Bake until a cake tester or skewer inserted into the center comes out clean, about 25 minutes. Remove to a wire rack and let the brownies cool for at least 20 minutes.

To remove the brownies, grip the excess foil and pull it out of the baking pan. Transfer to a cutting board and cut the brownies into 2-inch squares.

Chocolate Chip Mini Cheesecakes

These Chocolate Chip Mini Cheesecakes are a simple cheesecake batter baked in a standard muffin pan. They don't require a spring-form pan or water-bath or anything fancy/complicated. The muffin tins help make portions easy and muffin liners mean less cleaning! The cheesecake batter is a thick, creamy mixture and it bakes up to have a rich, creamy texture filled with chocolate chips. While this recipe makes only 8 mini cheesecake, it was perfect for our small get together and we weren't tempted with a ton left overs. Cheesecake can be a really heavy dessert, but by making them as minis you were satisfied but not weighed down. It can be doubled if you need more for a larger party or get together. Seal the leftovers and they will keep well in the refrigerator for a couple of days. We preferred them after they chilled in the refrigerator.

Chocolate Chip Mini Cheesecakes
Yields: 8-9
Source: Baking Bites

Ingredients:

Crust
1 cup graham cracker crumbs
2 Tbsp brown sugar
small pinch salt
2 ½ Tbsp butter, melted

Cheesecake
8-oz cream cheese, softened
2 Tbsp sour cream or greek-style yogurt
1/3 cup sugar
1 large egg
1 tsp vanilla extract
1 cup chocolate chips

Directions:

Preheat oven to 350F. Line 8 cups of a muffin pan with paper liners.

In a medium bowl, make the graham cracker crust. Mix together graham cracker crumbs, brown sugar and salt and stir to combine. Pour over melted butter and stir with a fork to moisten the crumbs.

Place about a Tablespoon of crumb mixture in each of the prepared muffin cups and pack down into an even layer.

In a large bowl, make the cheesecake. Cream together cream cheese, sour cream and sugar until smooth. Beat in the egg and vanilla extract.

Place 1 tbsp chocolate chips into each of the muffin cups. Evenly divide cheesecake batter between the muffin cups, covering the first layer of chocolate chips. Place another Tbsp of chocolate chips on top of the cheesecake batter in each of the muffin cups.

Bake for 20-25 minutes, until cheesecakes are set.

Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.

Holiday Baking Class

I recently found out about the variety of cooking, baking and healthy living classes that Whole Foods offers in their stores. They are about an hour, cost $5 and are just something different to do. Last night I took a holiday baking class with one of my friends. I haven't taken many cooking classes anywhere because I tend to not love everything on the menu. That was not the case here, the menu online was all desserts I like. The instructor was a trained chef and it felt like I was participating in a live version of all the food shows I watch on tv, but this time could taste the end product. We learned how to make Banana Chocolate Chip Bread Pudding, Chewy Ginger Snap Cookies and a Classic Apple Tart. The great thing about them was that you could make 1 large tart or bread pudding, or individual sized ones. Below is the recipe for our favorite of the night, the bread pudding.

Banana Chocolate Chip Bread Pudding
Serves: 8

Ingredients:
4 cups day old bread, cubed (brioche, challah, or baguette)
2 cups milk
3 large eggs, room temperature
1/2 cup brown sugar
3 ripe bananas
1 cup chocolate chips
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of sea salt
Molasses Drizzle:
1/2 cup brown sugar
1/4 cup water
2 Tablespoons molasses
2 Tablespoons butter

Directions:
If the bread is fresh, cut into 1 inch cubes and toast at 350F for 5-10 minutes until dry and toasted on edges. (This helps the bread absorb the filling without turning into mush)

Preheat oven to 350F.

In a large bowl, mash 1 banana and add milk, eggs, 1/2 cup brown sugar, vanilla, cinnamon, nutmeg, chocolate chips and salt. Whisk to combine.

Slice the rest of the bananas into coins and stir into mixture. Add bread and allow to absorb for about 5 minutes.

Place mixtre in a sprayed glass baking dish, (or muffin pan if making individuals) and cook until toothpick inserted comes out clean. About 40-50 minutes for large and 15-20 minutes for individuals.

To make molasses drizzle; combine brown sugar, water and molasses in a sauce pan. Bring to a boil, then add the butter (it will foam a little). Reduce heat to medium-low and simmer 1 minute. Pour sauce over bread pudding as serving.

Apple Crisp

With Thanksgiving around the corner this is a classic fall dessert and one you can make instead of an intimidating apple pie. I find fruit crisps are a lot easier to make than pies and are a great way to use fresh fruit that is in season. This one is for apples but I have made cranberry, blueberry and peach crisps as well. You get all of the flavors of apple pie filling but with the added bonus of a crunchy topping, which is the best part! Hope you enjoy this as much as we did!

Apple Crisp
Source: Allrecipes
Serves: 6

Ingredients:

5 cups all-purpose apples, peeled, cored and sliced

1/2 cup white sugar

1-1/2 teaspoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 cup water

1/2 cup quick-cooking oats

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/8 teaspoon baking powder

1/8 teaspoon baking soda

1/4 cup butter, melted

Directions:
Preheat oven to 350F.

Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 1/2 teaspoons flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1/2 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees F for about 45 minutes.

Peanut Butter Snickers Cookies

Some of my girlfriends here are into game nights. I had never participated in any until moving here but always thought board games were fun. They have turned into a fun and different get together with them. So far a different person has hosted each time and we all bring a snack for the group. This time I was trying to use of the final remnants of our Halloween candy and made Peanut Butter Snickers Cookies. Let's just say they were addicting before I even took them over. One of the girls made funfetti cake waffles, both creative and delicious, another made adorable elmo cupcakes and another made also addicting chili dip with cream cheese, chili, cheddar and onions. We were all pretty stuffed by the end and had a great time catching up and playing ridiculous games.
 

Peanut Butter Snickers Cookies
Yields: 24 cookies
Source: Sweet Pea's Kitchen
 
Ingredients:

1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup creamy peanut butter
¾ cup granulated sugar
½ cup firmly packed light brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1½ cups chopped Snickers candy bars (about 9 fun size bars)
¾ cup milk chocolate chips

Directions:

Preheat the oven to 350 degrees F. Line a two baking sheets with parchment paper; set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the peanut butter together until fluffy, about 2 minutes. Add the sugars and beat until fully incorporated. Add the egg and mix until combined, about 30 seconds.

Add the milk and the vanilla extract and mix until combined. Stir in flour mixture until just combined. Stir in chocolate chips and chopped snickers stirring until no flour pockets remain.

Drop by heaping tablespoons (about 2 ounces each) onto the prepared baking sheets, spacing 2 inches apart. Gently flatten each cookie ball with the palm of your hand. Bake for 7-10 minutes, or until cookies are slightly brown on the edges.

Cool the cookies on the baking sheets set on a wire rack for 5 before transferring to a wire rack to cool completely.

NY Style Crumb Cake

Anyone who is from the tri-state area knows what I am talking about when I refer to New York style crumb cake. It has a soft white cake bottom and is piled high with addicting brown sugar crumbs on top. Luckily, there are a ton of New York style deli's in Florida where we can get our fix without taking a flight. However, my father-in-laws birthday is this week and crumb cake is one of his favorites. I had never made one before but figure this was a pretty good reason to try. Now I say that it yields 9 pieces because sometimes you just have to have more than 1 piece. This recipe is originally from Cooks Illustrated who can pretty much master anything and they definitely did here. The crumbs were sweet and crumbled off while the cake was still moist and delicious. I was lucky to get even a picture in before it was all gone :) We ate it for dessert but is also perfect in the morning with coffee or tea.

New York Style Crumb Cake
Source: Brown Eyed Baker originally Cooks Illustrated
Yields: 9 pieces

Ingredients:

For the Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)
For the Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners' sugar for dusting

Directions:

To make the Topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
To make the Cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving.

Note: Don't be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can't find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

Mint Chocolate Pudding Cookies

I used to love when restaurants would bring Andes mints with the check. It was that little something extra to say thanks but was so yummy and refreshing. I recently saw that mints after meals was to help soothe your stomach, but today people use them just as a breath freshener. Regardless, I enjoy something chocolate and something minty after a meal to be sweet and yet cleansing. I have used Andes baking chips before and they were one of my favorite and addicting desserts. These cookies have a cake or brownie consistency with the mint chips inside making them pretty addicting! Good thing I have some people around to help eat them!

Mint Chocolate Pudding Cookies
Makes ~ 3 dozen cookies
Source: Table for Two

Ingredients:

1 cup unsalted butter, room temperature

3/4 cup dark brown sugar

1/4 cup granulated sugar

1 (3.4 oz.) package of chocolate pudding mix

2 large eggs

1 tsp. vanilla extract

2 1/4 cups all purpose flour

1/4 cup Dutch-processed cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 cup Andes mint baking chips

Instructions:

1. Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.
4. Slowly add in the dry ingredients until just combined. Fold in the mint chips with a spatula.
5. Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.
6. Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.
7. Store in an airtight container for up to 5 days (if they aren't eaten sooner!)

Black Bottom Cupcakes

I had my first black bottom when I moved to Baltimore years ago and instantly fell in love. Where had these amazing treats been all my life?!  It only seemed appropriate to finally make them when I had a visitor from Maryland who understood how good they are.  We used to work together and the caterers would bring these as dessert for lunch meetings and other events. These delectable bites combine some of my favorite flavors, chocolate cake with chocolate chip cream cheese filling...can't get much better than that. My filling was little bit liquidy and turned it into a topping instead of a dollop but tasted just as delicious. I will definitely try the minis next time.

Black-Bottom Cupcakes
(Source: David Lebovitz The Great Book of Chocolate , as seen on Brown Eyed Baker)

Yields: 12 cupcakes or 30 minis

Ingredients:
For the Filling:

8 oz. cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 oz. bittersweet chocolate, coarsely chopped

For the Cupcakes:
1½ cups all-purpose flour
1 cup firmly packed light brown sugar
5 Tablespoons naturally unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
¼ teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 Tablespoon white or cider vinegar
1 teaspoon vanilla extract

Directions:

Make the Filling:
Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in chopped chocolate pieces and set aside.

Make the Cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.

2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl mix together the water, oil, vinegar, and vanilla.

3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring just until smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.

 

4. Divide the batter among the muffin cups. Spoon a few Tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.

 

5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep unrefrigerated for 2 to 3 days if stored in an airtight container.

Cookies and Cream Cookies

Happy Monday! This weekend a few girlfriends got together for a game night. We played Loaded Questions and Quelf and not only had a lot of fun but got to know each other a lot better. We each brought a snack, so I took it as an opportunity to try out another new cookie recipe. I made these for the  girls and they basically disappeared from there and even the few left at home were gone. Not only did Jason claim them as the best cookies I have ever made but a few girls claimed it was the best cookie they have ever had! You can't beat those compliments as the best feedback. One of our favorite ice cream flavors is cookies and cream so this is a perfect match and tastes pretty similar. You can't go wrong with crushed up Oreos in anything! The only problem was that they disappeared too quickly!

Cookies and Cream Cookies

Source: Lovin from the Oven

Yields about 26 cookies

 

Ingredients:

1/2 cup butter, at room temperature

6 Tbsp sugar

6 Tbsp light brown sugar

1 egg

1 tsp vanilla

1-1/4 cup all purpose flour

1/2 tsp baking soda

1/2 tsp salt

12 Oreo's, broken up into small pieces

 

Directions:Preheat the over to 350 degrees.

 

In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy (about 2-3 minutes). Add egg and vanilla and beat until well mixed.

 

In a medium bowl, whisk together flour, baking soda, and salt. With the mixer on low, slowly add the dry ingredients into the wet until just combined. Gently fold in Oreo pieces.

 

With a medium cookie scoop, scoop dough onto an ungreased cookie sheet about 1-2" apart.

 

Bake for 8-10 minutes, until the edges JUST start to brown. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

Addicting M&M Cookies

I recently discovered the Six Sister's Stuff blog and have become hooked. They have a lot of simple, flavorful and family friendly recipes in addition to cute craft ideas. Recently we have had a ton of rain so what better to do when it is pouring outside than bake! I don't need a lot of excuses to bake so I took this one to try out a new cookie recipe. These chewy cookies tasted like a combination of buttery sugar cookies and chocolate chip cookies rolled into one and elevated by M&M's. I used traditional milk chocolate but feel free to use your favorite flavor. This will be a good recipe to have on hand for halloween with leftover mini bags of candy. These were definitely addicting not only for me but even Jason snuck a few. Luckily I was able to snap a quick picture before the plate disapeared. Hope you enjoy them as much as we did!

M&M Cookies
Yields: about 6 dozen
Source: Six Sister's Stuff

Ingredients:
1 cup packed brown sugar
1/2 cup white sugar
1 cup butter (2 sticks), softened to room temperature
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&M's (or other candy-coated milk chocolate pieces)

Directions:
Preheat oven to 350 degrees.

In a large bowl, mix sugar, eggs, butter, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies. Drop dough by teaspoonful onto ungreased cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.

Bake at 350 degrees for 9 to 11 minutes, or until slightly golden.

Oatmeal Cookies with Raisinets

I love baking but find that to try a new recipe, especially of cookies that I end up with way too many in the house tempting me. Since I like the trashy show Bachelor Pad I invited one of my girlfriends over to watch it together because, well isn’t it always more fun to make fun of them with someone else?! And it gave me justification to try out a cookie recipe I had saved on my computer for a while.

What could be better than chewy oatmeal raisin cookies you ask? Ones that are made with raisinets of course! Oatmeal cookies are Jason’s favorite so this recipe is a spin on the traditional that can incorporate my love for chocolate. I used traditional milk chocolate covered raisinets but you can use dark chocolate ones or chocolate craisinets as the original recipe called for, I couldn’t find them despite loving craisins. These are sweet and chewy with the yummy chocolate chips AND raisinets. The next time I make these I am going to try to swap some of the butter with applesauce to make them a bit healthier.

Oatmeal Cookies with Raisinets

Yields: about 40 cookies
Source: My Baking Addiction

Ingredients:

1 cup butter, softened
1 cup sugar
1 cup packed light brown sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
3/4 cup chocolate covered cranberries
3/4 cup semisweet chocolate chips

Directions:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in large bowl with an electric mixer cream together butter and sugar until light and fluffy, about 3 minutes.
 
2. Beat in eggs one at a time and add in vanilla. In a medium bowl, stir together flour, baking soda, salt, and cinnamon. Mix the dry ingredients into the creamed mixture until just combined. Stir in oats, chocolate covered cranberries and chocolate chips mixing until incorporated. Cover, and chill dough for at least one hour.

3. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or spray with nonstick cooking spray. Use a medium scoop (1 ½ Tablespoons) to create dough balls. Place the balls of dough 2 inches apart on prepared baking sheets.

4. Bake for 10-12 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

- Store cooled cookies in an airtight container at room temperature for up to three days, if they last that long!

Brownie Crackles

What could be better than a brownie or a cookie? A brownie crackle cookie of course! These cookies combine the fudgey chocolate flavor of a brownie in cookie form topped with powdered sugar. They seriously are addicting! I almost forgot to take a picture and these were the last 2 remaining!

Thank goodness I made them to send to my foodie penpal this month. I had to give some away to people at Jason's work for fear I would eat them all myself. One of his employees kids thought they were so good they were willing to pay for more! Definitely a recipe to keep in mind for the holidays, as you can see they package nicely.

 Brownie Crackles

Adapted from: Taste of Home

Yields: 2-3 dozen depending on how big you make them

Ingredients:

1 package fudge brownie mix (13-in. x 9-inch pan size)

1 cup all-purpose flour

1 egg

1/2 cup water

1/4 cup canola oil

1 cup (6 ounces) semisweet chocolate chips

Confectioners' sugar

Directions:

In a large bowl, beat the brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips. Chill dough in the refrigerator for at least 30 minutes to make them easier to scoop.

Place confectioners' sugar in a shallow dish. Drop dough by Tablespoonfuls into sugar; roll to coat. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove from pans to wire racks to cool. 

Congo Bars

I know it has been a while since my last post, but it seems to have been a busy summer and it just started! I was lucky enough to have one of my best friends come visit for a few days and was busy catching up and not posting. It is so nice to have visitors, especially when this time we hung out by the pool and sunbathed and chatted as if no time had passed. Then of course it was back to reality and work.

When work stresses me out I need to find an outlet or release. Depending on the day that can be through a run, swimming or baking. Today it meant baking since it seems like I haven't done much recently. I had seen a few version of these congo bars on blogs and pinterest. I took today as a great way to not only relieve stress but to try out the recipe since I can bring them to book club tonight, another perk so I don't eat them all. They are soft , chewy and chocolatey with a sweetness from the brown sugar. I added walnuts for a small crunch.

Congo Bars

Source: Six Sisters Stuff

Ingredients:

2 3/4 cups all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter, softened
2 cups brown sugar
3 eggs
1 tsp. vanilla
1 package milk chocolate chips
3/4 cup chopped walnuts (optional)

Directions:
Preheat oven to 350 degrees. Sift flour, baking powder and salt in a large bowl. Set aside. Combine butter and sugar using a mixer until blended. Add eggs, one at a time to sugar mixture, mixing on low in between each addition. Add vanilla and mix. Add flour and mix until combined. Stir in chips and then pecans.

Coat a 9x13 pan with non-stick spray and spread batter evenly into dish.

Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake. Let them cool before cutting and enjoy!

Strawberry Shortcakes

Summer is here! Despite the heat, it still feels like back home when you start grilling, having friends over, pool parties and tons of fresh fruit! I absolutely love strawberry shortcake and yet rarely make it. And I mean the home made sweeter biscuit version, not the sponge cakes you find at the store. The strawberries are in abundance in the summer and it's a tore.great way to use some up or take advantage while they are cheaper in the stores. These are super simple to make and you can taste the difference.

Strawberry Shortcakes
Serves: 8
Source: Betty Crocker

Ingredients:
2 pints strawberries (4 cups), sliced
1/2 cup sugar
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup firm butter
2/3 cup milk

Directions:
1. In a large bowl, stir strawberries and 1/2 cup sugar until well mixed. Let stand about 1 hour so strawberries become juicy.

2. Heat oven to 425F.

3. In a medium bowl, mix flour, 1/2 cup sugar, baking powder and salt. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposit directions), until mixture looks like coarse crumbs. Stir in milk justuntil blended. Drop dough by 8 spoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 12-14 minutes or until golden brown. Cool 10 minutes.

5. Cut shortcakes horizontally in half while warm. Fill and top each with strawberries and whipped cream. Enjoy!

Vegan Brownies

Don't be scared away from the title and the fact that yes these are vegan brownies because if you hadn't read that and just tasted them, you would have no idea. I was just as skeptical when my dad sent me the recipe, but he made these for me while I was home and they tasted pretty good! He added some toffee bits on top for added sweetness and a little crunch, and used regular chocolate chips so I guess these weren't technically vegan but pretty darn close. I was surprised how good they tasted since you use applesauce instead of eggs, vegetable oil in place of butter, and soy milk instead of regular milk. Keep in mind if you aren't vegan and don't want to go buy a bunch of items you could also use regular milk instead of soy if that is what you have but again won't technically be vegan. They have a more cake like quality than gooey fudge brownie but definitely hit the spot after dinner. The recipe even says that these brownies taste best if eaten within a day or two! Well in our household that was definitely not a problem and they are already gone!

Vegan Brownies
Source: Chow.com
Yields: 16 brownies


Ingredients:
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine salt
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup plain, unsweetened soy milk
1/4 cup vegetable oil, plus more to coat the pan
1 teaspoon vanilla
1/2 cup vegan semi-sweet chocolate chips 
1/2 cup coarsely chopped walnuts (optional)
1/4 cup toffee bits (optional)


Instructions:
1. Preheat the oven to 350F and arrange a rack in the middle. Coat an 8x8inch square baking  dish with vegetable oil or spray; set aside.


2. Place flour, sugar, cocoa powder, baking powder and salt in a medium bowl and whisk to aerate and combine.


3. Place the applesauce, maple syrup, soy milk, oil and vanilla in a large bowl and whisk to combine. Add the flour mixture and fold with a rubber spatula until just combined (do not overmix). Fold in the chocolate chips and walnuts (if using). Scrape the batter into the prepared dish and smooth out the top. Sprinkle the top with toffee bits if using.


4. Bake in the oven about 35 minutes until a knife inserted into the center comes out clean. Place the pan on a wire rack to cool for 30 minutes before serving to set. If not serving right away, cool completely, cover tightly and store at room temperature. 

Cookie Dough Cheesecake Bars

I have made these a few times and each time they were gone so quickly I wasn't able to get a picture of them so it took a while before I could publish this post. I have a huge sweet tooth and normally not a cheesecake fan but these changed that. They are a huge hit with the creamy cheesecake middle, graham cracker crust and who doesn't love chocolate chip cookie dough on top! As hard as it might be, let them cool and store in the refrigerator to harden up for the best results. I promise, they will be a huge success for dessert or any party. Just writing about it and looking at the pictures has me drooling and wanting to make them again.

Cookie Dough Cheesecake Bars

Yield 12 squares

Source: My Baking Addiction

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 Tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
1 cup chocolate chips
 
For the cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake for about 30-40 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature