Peanut Butter Brownies

Peanut Butter Brownies

 

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Peanut Butter Brownies – sweetenuf.ca

The varieties are endless.  Chewy, fudgy, cakey, with marshmallows, without nuts, with chocolate pieces, with our without cocoa, recipes abound.  Today I’m sharing brownies with peanut butter and praline peanuts.  Topped with a peanut butter swirl and sprinkle of peanuts plus chocolate chips these brownies are divine!

IMG_0185Serve with some vanilla ice cream or a scoop of vanilla gelato and your taste buds will dance and be salivating for seconds.

Peanut Butter Brownies

(Canadian Living 2017) Makes approximately 16.

Preheat oven to 325F.  Grease 9-inch square baking plan.

Ingredients:

1/2 cup butter

1/2 cup crunchy or smooth peanut butter

6 oz. bittersweet chocolate, chopped

1 1/2 cups sugar

4 large eggs

1 cup all-purpose flour

1/2 cup cocoa powder

1/4 tsp baking powder

1/3 cup praline peanuts (or roasted peanuts)

Topping:

2 tbsp. peanut butter

2 tbsp. praline peanuts (or roasted peanuts)

2 tbsp. chocolate chips

Method:

In a small saucepan, stir together butter, peanut butter and chocolate over low heat until mixture is smooth.  Remove from heat and let cool slightly.

In large bowl, whisk together sugar with eggs.  Whisk in chocolate mixture.

In small bowl, whisk together flour, cocoa powder and baking powder; fold into chocolate mixture until combined.  Stir in peanuts.  Scrape into prepared pan and spread evenly.

For topping, dollop peanut butter by teaspoonful over top of batter and with a knife tip or skewer, gently swirl to create a marble effect.  Sprinkle with peanuts and chocolate chips.

Bake until tooth pick inserted in centre comes out with a few crumbs attached, approximately 30 minutes.  Cool completely in pan and cut into squares.

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Recipe for Peanut Butter Brownies @ sweetenuf.ca

 

 

Chocolate Scones


Chocolate Chip Scones
Tender Chocolate Chip Scones

I’m bringing in 2018 with light tender chocolate chip scones.  These scones come together quickly, in a matter of minutes, and bake up in about 25 minutes.  So turn your oven on and get to work (well its not really any work at all).  I brushed the top of these with cream instead of the egg and sprinkled a little sugar on the tops before baking.

Baking tip:  Use 2 baking sheets so your scones won’t brown too quickly on the bottom before the top is fully baked!

You can easily switch these up by omitting the chocolate or adding in a cup of craisins.  Any way you make these scones from ‘Fine Cooking’ they are fabulous, simple to make and a sure hit!  No more coffee shop scones for you once you try these lovelies!

Scones
Chocolate Chip Scones

Chocolate Scones

Preheat oven to 400F.  Parchment line a baking sheet and set aside.

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 tsp salt

6 tablespoons cold unsalted butter, cut into cubes

3/4 cup whipping cream

2 large egg yolks, lightly beaten

1 cup chocolate (I used dark and white chocolate chips)

For Topping Scones:

2 tablespoons whipping cream

1-2 teaspoons brown or granulate sugar

In a large bowl whisk together the flour, sugar, baking powder and salt.  Cut in the cold butter with a pastry blender or 2 knives until the largest pieces of butter are about the size of peas.

In a small bowl (I used the measuring cup I poured my cream into) stir the cream and egg yolks just to mix.

Add the cream/yolks to the dry mixture and stir with a fork until mixture begins to combine then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and you can gather it into a moist, shaggy ball.

DON’T OVERKNEAD!!!  This dough is sturdy but overmixing will toughen your finished product.

Prebaked Choc Chip Scones
Oven ready Scones

Set the rough ball of dough in the middle of the prepared sheet and pat it gently into a round about 1-inch thick.  With a sharp knife cut the dough into 8 wedges and brush it lightly with cream and sprinkle lightly with sugar.

Bake about 18-22 minutes.  Let the scones cool slightly.

Wrap leftovers well and don’t forget to warm gently before enjoying again!!

Cookie Butter Chocolate Chip Cookies

Cookie Butter Chocolate Chip Cookies

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Cookie Butter Chocolate Chip Cookies – sweetenuf.ca

The other day as I was standing over the counter licking my spoon clean from yet another dip into the Cookie Butter, or as some of you may know it, Speculoos Butter jar, I thought, hmmm, there must be a way to bake this cinnamony sweet goodness into a cookie!  Just like peanut butter or Nutella or Reese’s peanut butter chocolate spread why wouldn’t this creamy concoction blend nicely into a cookie, muffin or even the filling for a macaron (ohhh, be still my beating heart, doesn’t that sound scrumptious).

Within minutes I came across a recipe for Cookie Butter White Chocolate Chip Cookies from the blog My Frosted Life and here I am sharing her delicious recipe with you.

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Cookie Butter Cookies 

The only switch ups I made were to use 1/2 white chocolate chips and 1/2 chocolate chips and to roll the cookies in coarse sugar, usually found at Bulk Barn or Michaels or a cake supply store.  I find regular granulated sugar disappears as your cookies bake.  Space your cookies out as they will spread while baking.  Don’t overbake.  7 minutes doesn’t seem long but you want a nice soft centre with these cookies.  Look closely at the edges to see if they have browned as it may be a little tough to tell since the cookie dough is brown!

 

Cookie Butter White Chocolate Chip Cookies

(From http://www.myfrostedlife.com)

Ingredients:

1/2 cup unsalted butter, room temperature

1/2 cup dark brown sugar

1/4 cup granulated sugar

1 large egg

1/2 cup cookie butter

1/2 tsp vanilla extract

1 1/4 cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1 cup mini white chocolate chips

1/4 to 1/2 cup sugar, for rolling cookies

Method:

Preheat oven to 375F.  Line 2 baking sheets with parchment paper.

In a large bowl with electric mixer beat the butter and sugars on medium-high until light and fluffy, 2-3 minutes.

Add the egg, vanilla and cookie butter and beat on medium speed until incorporated.

In a small bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg and salt.

With mixer on low, add the flour mixture into the batter and mix until all the flour is incorporated.  Fold in mini white chocolate chips until evenly distributed.

Refrigerate the cookie dough for at least one hour.

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Cookie Dough Cookies – sweetenuf.ca

Once dough is chilled form into balls using approximately 1 tablespoon of dough.  Roll dough in sugar and place on cookie sheet.  Space cookies 2 inches apart to allow for spreading.

Bake for 7-9 minutes or until just brown around the edges.

Cool completely and enjoy!

 

 

 

 

Oatmeal Chocolate Caramel Macadamia Nut Cookies

Oatmeal Chocolate Caramel Macadamia Nut Cookies

oatmeal-chocolate-caramel-macadamia-nut-cookiesChocolate chip cookies never go out of style.  The choices are seemingly endless.  Whether you like your cookies chewy, crispy, large, small or with ad-ins like peanuts, oatmeal or chopped chocolate bars, recipes abound.

Today I’m sharing an Oatmeal Chocolate Caramel Cookie Pizza recipe.  This makes one large round you cut into wedges once cool.  The choice is yours on whether you decide to share or hunker down on the sofa with the remote and your fav series on Netflix and work your way through these 12 tasty cookies.

You can switch out the chocolate caramel chips for semi-sweet, white or dark chocolate chips if you like.  Instead of macadamia nuts use pecans or peanuts.

No mixer required for these babies.  You need a 3-litre saucepan which eliminates the need for your butter to be at room temperature so when the urge strikes you don’t have to wait.

Oatmeal Chocolate Caramel Chip Macadamia Cookie Pizza

Preheat oven to 375F.  Parchment line a cookie sheet.  Makes approx. 12 wedges.

Ingredients:

3/4 cup all-purpose flour

1/4 tsp baking soda

1/4 tsp salt

6 tablespoons butter

1/3 cup packed brown sugar

1/3 cup granulated sugar

1 egg

2 teaspoons vanilla

1 cup large flake oats

3/4 cup chocolate caramel chips

1/2 cup macadamia nuts (rough chopped)

Method:

Mix flour, baking soda and salt together in a medium bowl.  Measure out oatmeal and set aside with flour.

In a 3-litre saucepan melt butter over low heat.  (Or melt butter in microwave in a large microwave safe bowl.)  Remove from heat and whisk in both sugars.  Whisk in the egg and vanilla.

mix-ingredients-in-a-saucepanMix in the flour mixture and blend then mix in oatmeal and blend.  Fold in chocolate caramel chips and nuts.

cookie-dough-ready-to-bakeSpread dough into an 8-round on prepared sheet and bake in oven for about 20 minutes until golden brown.

Cool and cut the cookie into 12 wedges.oatmeal-chocolate-caramel-macadamia-nut-cookies

 

Sweet ‘n Salty Cookies

Sweet ‘n Salty Cookies

At times I like a little sweet to eat and at times I need the salty hit of a chip or pretzel. Sometimes I need both and I’m never sure which to eat first.  Should I follow the sweet with the salty or start with the salty and finish with the sweet or go sweet, salty, sweet?!

Now there is no need to choose or stress which one to spend your hard earned calories on.  Just whip up a batch of my Sweet ‘n Salty Cookies and both cravings are satisfied at once!

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Along with the basic cookie making ingredients, flour, sugar, salt, etc., all you need to do is look through your cupboards for the makings of 1 cup of chocolate goodness and 1 cup of salty yum.  This can be a combination of whatever lights your fire, be it Smarties, Kit Kats, Milk Chocolate Chips, Ruffle Potato Chips, Pretzels or something off the beaten track.

If your lucky enough to have Hallowe’en treats left over (is that even possible!!), open those small boxes and bags and use them up!

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Sweet ‘n Salty Cookies

Makes approximately 24 medium sized cookies (using medium ice cream scoop).

Preheat oven to 325F.  Parchment line 2 baking sheets.

Ingredients:

1 cup butter, room temperature

1/4 cup granulated sugar

1/2 cup packed brown sugar

2 eggs

1 tsp vanilla

1 1/3 cups whole wheat flour + 1 cup all-purpose flour (or use 2 1/3 cups all-purpose)

1 tsp baking soda

1/4 tsp salt

1 cup, rough chopped chocolate bars or peanut butter cups or chocolate chips, etc.

1 cup, crushed potato chips, corn chips or broken pretzels

Method:

Whisk together, in a medium bowl, flour, baking soda and salt.

In a large bowl, beat the softened butter with the sugars until light.  Beat in eggs, one at a time, and beat in vanilla.  Scrape down bowl and beaters.

Stir flour mixture into butter and mix until combined.

Using a wooden spoon stir in the 2 cups of sweet/salty add-ins and combine.

Use a medium ice cream scoop or tablespoon and drop dough about 2 inches apart on cookie sheet.

NOTE:  I used a larger scoop and lightly pressed the dough with the heel of my hand to flatten slightly to ensure even baking.  Make larger or smaller and adjust baking time accordingly.

Bake approximately 12 minutes in preheated oven until cookies are golden around edges and don’t look wet on top.

Remove and let cool.  Enjoy!

 

 

Graham Cracker Crack?!

Graham Cracker Crack?!

Today’s recipe is a mystery.  It has been popular on Pinterest for ages under an assortment of names…Crack, Christmas Crack, Graham Toffee Bars, etc. etc.

 

graham-cracker-crackThe recipe was shared on Good Morning America during the holiday season and went viral.  Versions of this recipe are all over blogs so I have no idea who to credit.  I have seen comments from individuals who have been making this for 40 years, some with graham crackers others with saltines as the base.  My fav is the graham crackers but I certainly wouldn’t turn down anyone’s saltine version.

The newer name is “Crack” since it is so very addictive and you may only wish to make it when sharing with others or you may consume the whole tray yourself, little bites at a time…easier to kid yourself you aren’t eating “that much”!

Thought I’d share the recipe in pictures today.  I used 3/4 cup of dark chocolate chips and 3/4 cup of semi-sweet chocolate chips.  Some recipes call for 2 cups.  Use what you like.

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Step 1:  Melt 1 cup butter and 1 cup brown sugar together in medium saucepan.

IMG_20160401_114418967Spray a cookie sheet well with non-stick spray and line with graham cracker, about 16 of them.  Break to fit pan.

 

 

 

 

 

 

IMG_20160401_114431468Patient Puppy waiting for crumbs to drop to floor!

Additional ingredients needed:  1 cup almonds or other nuts, 1 1/2 cups chocolate chips and 1 1/2 teaspoons pure vanilla.  Also preheat oven to 350 F.

Bring butter and brown sugar to a boil and let boil for approximately 4-5 minutes then add in vanilla.  Pour over graham crackers and bake in oven for about 8 minutes.

 

ready-to-eat-graham-cracker-crackRemove tray from oven and sprinkle chocolate chips over top.  Wait about 2 minutes for them to soften and spread evenly over HOT HOT HOT mixture (did I say tray will be very hot).

Sprinkle nuts on top and chill.  Break into pieces and enjoy!

 

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars.
Chocolate Chip Cookie Bars.

It is incredible the combination of chocolate, whether milk, semisweet or dark, plus creamy sweet butter and white, golden or brown sugar can combine with a few other ingredients and create a new sweet treat every time.

If one of your favourite things in the world are chocolate chip cookies you will probably enjoy these bars. Chocolate Chip Cookie Bars to be exact.  I found this recipe back in 2003 on Recipes Plus.  You can switch out the chocolate chips for butterscotch chips, peanut butter chips or a combination of both.

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You will need:

2 1/4 cups all-purpose

1 tsp baking soda

1/2 tsp. salt

3/4 cup butter, softened to room temperature

1 cup packed brown sugar

2/3 cup Golden Corn Syrup

1 egg

1 tsp vanilla

1 cup semi-sweet chocolate, bittersweet chocolate, peanut butter chips

3/4 cup chopped pecans

Cream butter and brown sugar until fluffy.  Beat in the corn syrup then egg and vanilla.

in a small bowl whisk together the flour, baking soda and salt.  Add this to the creamed mixture in 2 additions, mixing until blended.  Stir in half of the chocolate chips and the pecans.

Grease and line a 13 x 9-inch  cake pan with parchment.  Spread the mixture evenly into the prepared pan.  Sprinkle the remaining chocolate chips over the top.

Bake at  325F for about 25 minutes.  Just until set and golden brown.

Chocolate Chip Cookie Bars
Chocolate Chip Cookie Bars