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!
Serve 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.
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)
2 tbsp. peanut butter
2 tbsp. praline peanuts (or roasted peanuts)
2 tbsp. chocolate chips
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.
Usually when I have ripe bananas my go to recipe is Banana Chocolate Chip muffins but without my boys around to consume a dozen muffins in an afternoon there was no need for a double batch. Which meant I had enough bananas for another sweet treat.
For some reason I wanted to bake a Banana Bundt cake and I came across this delicous and easy recipe on ‘A Latte Food’ blog by Michelle. And, anything with caramel glaze to adorne it must be fabulous, right?
Whether you enjoy for dessert, breakfast or an afternoon snack, just enjoy. Take a few minutes with your coffee/tea and sit and savour the flavours. Don’t waste time, start mashing those ripe bananas and preheat your oven! With approximately 14 servings you can spread a little love slice by slice.
Caramel Glazed Banana Bundt Cake
Preheat oven to 350F and grease a bundt pan.
1/2 cup butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 1/2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
3/4 cup mashed banana
1/4 cup milk
1 1/2 tsp vanilla
In a large bowl, cream butter until light and fluffy. Add in sugars and beat until combined. Add in eggs, 1 at a time, beating well after each. Scrape down sides and bottom of bowl.
In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Slowly add to the creamed mixture and mix until combined.
Add in the banana, sour cream, milk andvanilla mixing until combined.
Pour batter into prepared bundt pan and smoothe the top with an offset spatula. Bake for 45-50 minutes or until a toothpick comes out clean.
Caramel Glaze Ingredients:
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup whipping cream
1 tsp vanilla
1 cup icing sugar
Caramel Glaze Method:
Melt butter and brown sugar in small saucepan over low heat. Add in vanilla and cream and mix until combined. Whisk in the icing sugar.
Once combined, let it sit for about 10 minutes to thicken up. Spoon or drizzle over cooled cake.
(If glaze hardens up before your cake is ready you can warm it over a low hear, stirring, until spreadable.)
Time for another sweet treat. No, No, you say! You have eaten and drank so much it’s time for one of those crazy green juice fasts or, I know, you’re off coffee, sugar, dairy and gluten.
But really, how long will that craziness last? Everything in moderation and you will be fine. Not ready for another sweet just yet. No worries, keep this recipe on the back burner for an upcoming get together or family event. Extras can be frozen. Oh, and they still are great right out of the freezer, just in case!
Follow me on my baking adventures in #cookingwood!! I’ve got a new kitchen to break in here in Collingwood so follow along on Instagram, sweet_enuf.
Baking Tip: No custard powder? You can sub in an equal amount of cornstarch in a pinch and I’d up the vanilla by another 1/4 to 1/2 tsp. It is a popular ingredient in recipes for the U.K. or Australia.
Lightly grease a 9×9-inch pan and line with parchment paper.
2 cups grahm wafer crumbs
1 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1/2 cup chocolate chips
1/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla
1/2cup butter, room temperature
2 cups icing sugar
1 tablespoon custard powder
2 tablespoons milk or cream
1/2 cup dark or semi-sweet chocolate chips
1 tablespoon butter
In a large bowl, combine the graham cracker crumbs, coconut, walnuts and chocolate chips.
In a medium saucepan, over medium heat, melt the butter and add in sugar and cocoa. Mix until well combined and remove from heat. Allow to cool until warm and add the egg and vanilla and combine.
Add the graham cracker mixture to the saucepan and mix well. Press evenly into prepared pan and set aside.
For the filling, using a mixer, cream the butter, icing sugar and custard powder until mixed well. Add in the milk or cream and mix on medium speed until light in colour.
Spread filing evenly over crust and put in fridge to chill.
For topping, either in a double boiler or in microwave, combine the chocolate chips and butter and melt together, stirring until smooth. Spread evenly over the chilled bars and let set .
For easy cutting, remove the bars from the pan and using a large knife, warmed under running water, slice into 16 even bars. Run knife under hot water and wipe off as needed.
The Rolling Stones sing about it, companies make billions of dollars off it, and advertisers convince us daily of it. What is it? Satisfaction!
Without even realizing it we are constantly being brainwashed to be dissatisfied with ourselves. Business is booming because we are convinced we cannot possibly reach our potential without more stuff.
The newest running shoe will make us jump higher and despite the fact we have no athletic ability we can become a super star. The big brush mascara will make our eyes so incredible we will mesmerize everyone we meet and be hired for some incredible job somewhere. Don’t have the latest colour palate on your walls, in your shoe selection or your clothes, why how lame are you? Not having the right colour jacket may impact your ability to secure an apartment rental. Everyday someone, who will make money and benefit from making us feel less than perfect, will convince us we are not enough. Not enough for ourselves and not enough for others and if we happen to be content and satisfied we must not be enlightened enough to know we are lacking. Wow, how sad, I probably don’t even realize how bad off I must be because I’ve been feeling pretty happy lately. Does this mean I’m really lacking in more areas of my life than the average Joe. OMG, maybe I should have bought those plaid pants. Plaid is in this year, right? If I have new pants I’ll be more interesting, right?
My therapy for problems of the world (first world) such as this, why chocolate or caramel or peanutbutter or butter or, any combination resulting in a dessert! Whip yourself up some sweet satisfaction in the form of Black Cocoa Brownies and when enjoying one or three make a mental list of all the things you’re content with. Number 1 should be the fact you made such amazing brownies.
Improving ourselves is never a negative but not enjoying or embracing what we are in the quest for the unattainable seems sad and a waste of precious time. Time that, perhaps, might be spent in the kitchen baking up today’s recipe from the July/August 2018 Bake from Scratch magazine.
Black Cocoa Brownies
(Black Cocoa is Ultra-Dutch process black cocoa which means the cocoa beans have been rinsed in an alkaline solution, eliminating its natural acidity, darkening the colour and making the flavour more concentrated. Black cocoa has been processed to the most extreme.)
Preheat oven to 350F. Spray a 13×9-inch pan and line with parchment paper. Have an overhang on the sides to easily lift brownies out of pan.
2 1/2 cups dark chocolate morsels, divided
1 cup unsalted butter, cubed
1 1/2 cups granulated sugar
1 cup packed dark brown sugar
1 1/2 cups all-purpose flour
3/4 cup black cocoa powder
2 tsp kosher salt
5 eggs, large
1 tbsp vanilla extract
In top of a double boiler, melt 1 1/3 cups chocolate with the butter until chocolate is melted and mixture is smooth. Stir occasionally while melting. Turn off heat and whisk in sugars. Remove from heat and let cool slightly.
In a medium bowl, whisk together the flour, cocoa, and salt.
In a small bowl whisk the eggs. Add half of beaten egg to cooled chocolate mixture and whisk until combined. Whisk in remaining egg and vanilla.
Fold in flour mixture until only a few streaks of flour remain. Fold in remaining chocolate pieces.
Spread batter into prepared pan. Bake for approximately 25 minutes until toothpick inserted in centre has only a few crumbs. Cool competely in pan before removing to cut.
Once per year we have a statutory holiday to give thanks, spend time with family and/or friends and expand our waistlines. I do hope everyone reading this has an opportunity to hug or be hugged by someone they care about whether it’s a friend, co-worker, family member or a loved pet.
For me, baking is my hug to everyone. Hopefully you will pass on a hug by giving today’s recipe a try and sharing it!
Use real lemons not bottled lemon juice for this recipe for the freshest flavours. Room temperature lemons will provide more juice than those straight from the fridge. When zesting make sure to only grate the yellow not the bitter white (the pith) underneath. If you have lemons you won’t use up quickly, zest them and put the zest in a ziploc bag in the freezer and squeeze out the juice for future use.
Glazed Lemon Pound Cake
Preheat oven to 350F. Makes 2 9×5-inch loaf pans. Grease and flour loaf pans and set aside.
1 cup unsalted butter, room temperature
3 cups all-purpose flour
3/4 cup buttermilk
Zest of 2 lemons
1/3 cup fresh lemon juice
1 1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 cups sugar
Mix approximately 1/3 cup of fresh squeezed lemon juice with 1 cup of icing sugar until pourable consistency. Add a bit more lemon juice or icing sugar until desired consistency reached. Drizzle over cooled loafs.
In a small bowl or liquid measuring cup, combine buttermilk, lemon zest and lemon juice.
In medium bowl, whisk together the flour, salt, baking powder and baking soda.
In a large bowl, with an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each.
Add flour mixture alternately with the buttermilk mixture, using 3 flour additions and 2 buttermilk additions. Don’t overmix just beat on low until smooth and combined.
Divide batter evenly between pans and smooth tops. Bake for approximately 45-60 minutes, until a toothpick inserted centre comes out clean. Cool cakes about 15 minutes and then remove from pans to cool completely on a rack.
Summer brings us wonderful fresh produce here in Ontario. Roasting or cooking up a bunch of sweet carrots is a wonderful addition with any meal but baking them into a classic dessert is an even better use of this veg.
Today’s recipe for a moist sweet carrot cake with coconut and walnuts topped with a light Cream Cheese Icing will be a pleasant treat after any meal and an impressive dessert to take along to your next bbq!
This recipe is a perfect size as it bakes up in a 3-inch high 8-inch round cake pan in about 40-45 minutes. You could also use 2 x 8-inch pans or use the larger height pan like I did and split the cake for an extra layer of icing. Remember, if using 2 pans your baking time will be reduced.
Miette baking book is where I found this simple recipe and basically the only change I made was using the flat beater for all steps; Miette uses the whisk attachment for the first step of mixing the eggs, sugar and oil. Miette’s recipe also calls for using currents, walnuts and coconut but I opted for only walnuts and coconut as my add-ins.
I normally don’t add coconut to my baked items but in this cake with the carrots and walnuts it added another layer of flavour that blended together deliciously. You could leave out the cocont and add in some dried currents or some raisins. I toasted an additional 1/4 cup of coconut to sprinkle on top of the iced cake.
If possible pick up some fresh carrots at the farmers market as they truly are sweet and crunchy this time of the year and will make this cakes wonderful flavour just that much brighter.
Preheat oven to 350F. Grease cake pans and line bottom with parchment paper.
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup sugar
3/4 cup vegetable oil
1 cup shredded carrot
1/2 cup chopped, toasted walnuts
1/2 cup shredded coconut
Sift flour, baking powder, baking soda, salt and cinnamon together in a small bowl and set aside.
In the bowl of an electric mixer, combine the eggs and sugar, and beat on medium speed about 2 minutes until well combined and light in colour. Slow the mixer down, drizzle in the oil and then beat on high speed to emulsify the oi.
Add the dry ingredients into the wet mixture in 3 additions mixing on medium after each until smooth.
Add in the carrots, walnuts and coconut and beat just until combined. Remove from mixer and scrape down sides and bottom of mixing bowl to ensure everything is folded together well.
Scrape into prepared pans and bake on centre rack of oven until toothpick inserted in centre comes out clean. Cool completely and ice with Cream Cheese Icing (recipe follows).
1/2 cup butter, room temperature
3/4 cup cream cheese, room temperature
4 cups icing sugar
1-3 tsp. milk or cream
Beat butter and cream cheese together for several miutes until very well blended and smooth. Add in icing sugar 1 cup at a time and beat on low to combine until spreadable consistency. You many need a bit more or less icing sugar and if it’s too stiff beat in a teaspoon or two of milk.
Spread between layers and on top of cake. Garnish with toasted walnuts or coconut.
Refrigerate uneaten portion and bring to room temperature before serving.
Brownies are the quintessential sweet treat. Chocolatey, sweet, chewy, portable and easy to make.
A chewy brownie with a fudgey consistency is my go to. Others prefer a cakey brownie but I find they lack a depth of flavour I crave. Today’s recipe from America’s Test Kitchen is a sure fire winner with 3 types of chocolate plus some espresso powder to enhance the chocolate flavour even further.
With the freezing rain still falling on this Spring Sunday a batch of these baking would surely lift your mood and make you forget about the howling winds and the fact you still need your long johns. Start your ovens people and beat back your sweet treat craving with a pan of these.
Chewy Brownies (ATK)
Makes approx. 24. Grease and parchment or foil line (make sure to grease the foil) 13 x 9-inch baking pan. Preheat oven to 350F.
1/2cup + 2 tbsp boiling water
1/3 cup Dutch-processed cocoa powder
1 1/2 tsp instant espresso powder (optional)
2 ounces unsweetened chocolate, chopped fine
1/2 cup + 2 tbsp vegetable oil
4 tbsp unsalted butter, melted
2 large eggs + 2 egg yolks
2 tsp vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 tsp salt
6 ounces bittersweet chocolate (cut into 1/2-inch pieces)
Whisk hot water, cocoa and espresso powder together in a large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in oil and melted butter. Add in eggs and yolks and vanilla and continue whisking until mixture is smooth and uniform looking. Whisk in sugar until fully mixed.
In a small bowl, whisk together flour, salt and add into chocolate mixture combining with a rubber spatula until combined. Fold in the bittersweet pieces.
Transfer batter to the prepared pan and smooth with an offset spatual to reach the corners and smooth top.
Bake about 30-35 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs on it. Remember to rotate pan half way through baking time!
Let cool and remove Brownies from pan. Let cool further until firm and cut into squares. Wrap leftovers well.