Mini Peanut Butter Brownies

I'm back!!!!!  Wow!  It's been over 2 months since I last posted anything.  I attempted to do the 12 Weeks of Christmas Cookies.  I only got to week 7.  I tried to keep up.  I wanted to add recipes to my blog.  But then, life happens.  Since August I had been studying for a huge certification exam for work.  It took over all my spare time.  There wasn't much cooking or baking going on.  Honestly, on top of all my other responsibilities (full-time job, teenage daughters, husband, home), I just couldn't blog anymore.

Well, I'm happy to report that I passed my certification test a few weeks ago.  I earned my PHR certification! (Professional in Human Resources)  It was really a big accomplishment for me.  I graduated college 25 years ago (yikes!) so it's been quite a long time since I've had to study.  But it's over and now I can get back to my "normal" life.  

I hope I still have some visitors to my blog.  Because you don't want to miss these fantastic little peanut butter and chocolate brownie bites.  Can I just say they are AWESOME!  They are very rich.  I had to down 2 glasses of milk after I just ate one.  

Perfect bite size dessert for this weekend's Super Bowl.  These will be making an appearance at my office Super Bowl food day later this week.  

I found this recipe on Pinterest.  I am new to Pinterest and it is really fun and addicting.  This is a simple recipe.  It uses a box brownie mix.  I recommend Ghirardelli Double Chocolate Brownie mix but I'm sure any boxed mix or even a from scratch recipe will work just fine.   

Mini Peanut Butter Brownies

Recipe by Baked Perfection

Makes 30-40 mini brownies

Ingredients

1 box of your favorite brownie mix (I used Ghirardelli Double Chocolate)
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter

Directions

Preheat oven to 350 degrees. Spray or grease 30-40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

***I had to use a back of a spoon to push down the centers to form a well to hold the peanut butter and chips.  Do this while the brownies are still warm.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half to one teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

To remove brownies, take a sharp knife and go around edge of brownies to loosen from pan.  They will pop out easily.  They also need to cool in the pan before removing or they will fall apart. 

    

Enjoy!

Mom's Cooking Club Lesson:  Here's another brownie bite recipe that brings together the perfect combination of peanut butter and chocolate.....

Peanut Butter Cup Brownie Bites.

Caramel Corn........Week #7 of the 12 Weeks of Christmas Cookies

I'm a little late this week getting my post up for The 12 Weeks of Christmas Cookies.  But here it is.  Not a cookie but a sweet snack worthy for any Christmas tray or Christmas food gift.  

I just love, love, love caramel corn.  Much of my childhood was growing up in Ocean City, MD and one of my favorite childhood memories is eating Fisher's Popcorn from the boardwalk.  Making your own caramel popcorn at home is easy.  Your family and friends would love to get a container of this classic favorite.  I guarantee they will ask for more.

Caramel Corn

Recipe slightly adapted from Better Homes and Gardens Cookbook

Ingredients

7 to 8 cups popped popcorn

3/4 cup packed brown sugar

6 tablespoons butter

3 tablespoons light-colored corn syrup

1 teaspoon baking soda

1 teaspoon vanilla

Directions

1. Put popped popcorn into a 17x12x2 inch baking pan. (such as a large rimmed cookie sheet) 

2. To make caramel mixture, in a medium saucepan combine brown sugar, butter and corn syrup.  Cook and stir over medium heat until mixture boils.  Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.

3.  Remove saucepan from heat.  Stir in baking soda and vanilla.  Pour caramel mixture over popcorn; stir gently to coat.  Bake in a 300 degree oven for 15 minutes.  Stir mixture and bake 5 minutes more.  Remove from oven and allow to cool.  Store tightly covered for 1 week.

Make a foodie gift: package your popcorn in a Christmas themed box or container.  They may just return it for a refill.

The blog hop is below.  For more great cookie and treat ideas, check out the individual links below.

My husband decided to sneak a few pieces as I was trying to take my photos.  He has a huge sweet tooth and is really benefiting from all my baking.

Enjoy!

Mom's Cooking Club Lesson:  I used about 1 and a half bags of popped microwave popcorn.  Use any type of popcorn you like to make.      

  

Chocolate Chip Macadamia Nut Cookie Bars.......Week 6 of the 12 Weeks of Christmas Cookies

It has been such a busy crazy time for me.  I'm sure many of you can relate.   But I still had time to bake something this week.  It needed to be quick and it needed to be easy.  But it still had to be a yummy dessert.  You will find it in these Chocolate Chip Cookie Bars.  The addition of Macadamia nuts elevates it to something extra special and extra delicious.  

Chocolate Chip Macadamia Nut Cookie Bars

Recipe by Ghirardelli

Yield: 16 bars

Ingredients

12 ounces Semi-Sweet Chocolate Chips

1 cup butter, softened (2 sticks)

1 1/2 cups brown sugar, packed

2 teaspoons vanilla

2 large eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup macadamia nuts, coarsely chopped

Directions

Preheat oven to 325 degrees.  In a large bowl, beat butter with brown sugar at medium speed until light and fluffy.  Add vanilla and eggs.  Add eggs one at a time, mixing on low speed until combined.  Combine flour, baking powder and salt in a small bowl.  Gradually add to egg mixture while mixing on low speed.    Fold in chocolate chips and macadamia nuts.  Spread batter evenly into a 13" x 9" pan. (I suggest spraying lightly with cooking spray)

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.  Cut into squares.

(Click here to print recipe from Ghirardelli website)

It's Week 6 of the 12 Weeks of Christmas Cookies.  Halfway there.  For more ideas, see what other bloggers are baking up with the blog hop below.

Enjoy!

Mom's Cooking Club Lesson:  When you want to bake homemade cookies but pressed for time, try making cookie bars.  One pan and less work with all the delicious flavor of freshly baked cookies.

Lemon Icebox Cookies........Week 5 of The 12 Weeks of Christmas Cookies

After my rich and decadent holiday dessert last week, I wanted to make  something a little lighter this week.  I'm not sure if you can call a butter cookie "lighter" but it sounds good to me.

Ice Box Cookies (aka Refrigerator Cookies) are basically shortbread cookies that are usually rolled into logs, refrigerated and then sliced and baked.  This dough made 3 logs.  I sliced and baked 2 of them 1 day and then used the 3rd one the next day.  This dough can be frozen for up to 2 months which is perfect to make ahead of time.  You can then thaw out the dough and bake it around the holidays.

These cookies were not "pucker your lips" with lemon flavor.  They had a hint of lemon and were on the crunchy side.  Very good butter cookie that went perfect with a cup of hot tea.  

Make sure to check out the blog hop below for more cookie and treat ideas.

Lemon Icebox Cookies

Recipe by Southern Living

Ingredients

1 cup butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 large eggs

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Preparation

Beat butter and sugars at medium speed with an electric mixer until fluffy.  Add eggs, 1 at a time, beating well after each addition.  Add grated lemon rind and lemon juice, beating until blended.

Combine flour, baking soda and salt.  Gradually add to butter mixture and beat just until blended.

Divide dough into 3 equal portions.  Roll each portion to a 12 inch log and wrap in wax paper.  Place in refrigerator and chill 8 hours.

Cut each log into 1/2 inch slices (about 28 slices) and place on lightly greased baking sheets.  

Bake at 350 degrees for 12-14 minutes or until edges are lightly browned.  Remove to wire racks to cool.  Store cookies in an airtight container.

Note:  I made the cookie dough in the morning and placed the dough logs in the refrigerator.  Later that day, I sliced and baked the cookies.  Fresh cookies for an evening treat.

(Click here to print recipe from Myrecipes.com)

What surprise hides inside?

Lemon Icebox Cookies!!!

Mom's Cooking Club Lesson:  Part of the fun of giving cookies and holiday treats is the packaging.  I got these cute Holiday Take Out containers at Michaels last year.  Your local craft store will have so many ideas.  Make it festive, make it fun!  

Honey Chicken Stir Fry

There is nothing more satisfying than making Stir Fry dishes at home.  Don't get me wrong, I love Chinese take out but when you can make delicious dishes like this at home, skip the take out and serve your family a healthier, tasty meal.  

Chicken is a regular staple in my house.  But, I'm always wanting to try different chicken recipes.  Different flavors and cooking methods is what keeps things fresh and interesting.  Honey Garlic Chicken is one of my family's favorite  Chinese take out meals.  I found this Honey Chicken Stir Fry recipe on the food website Tasty Kitchen.  We all really enjoyed this dish.  I increased the recipe to  6 servings for the 4 of us and there was just enough left over for my husband to take for lunch the next day.  

***There are so many recipe resources and places for inspiration.  For more chicken recipe ideas, check out Reader's Digest chicken recipe section.***  

Honey Chicken Stir Fry

Recipe by HowSweetEats on Tasty Kitchen

Servings: 6

Ingredients

4 large egg whites

2/3 cup cornstarch or flour (I used cornstarch)

3/8 cup olive oil (I used about 1/3 cup total)

1 1/2 - 2 cups broccoli florets

1 red bell pepper, thinly sliced

1 1/2 cups sugar snap peas (snow peas can be substituted)

1/8 cup soy sauce (I used 1/4 cup low sodium soy sauce)

2 cloves garlic, minced

1 1/2 - 2 lbs thin sliced, boneless, skinless chicken breasts

1/2 cup honey

salt and pepper

Preparation

Prepare and slice vegetables.  Place 4 egg whites in a small bowl and beat lightly. In another small bowl or plate, add cornstarch.  Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.  Add vegetables to skillet and season lightly with salt and pepper.  Saute vegetables for about 5 minutes until softened.  Add soy sauce and garlic to veggies and stir until coated, about 1 minute.  Remove veggies from skillet and set aside.

Cut chicken into 1-inch pieces, season with salt and pepper.  Heat the same skillet over medium-high heat and add olive oil to coat pan.  Dip chicken pieces in egg whites and then lightly dredge in cornstarch.  Add chicken to the skillet in batches and let brown 2-3 minutes, then flip and brown other side.  When chicken is cooked, remove to plate and continue in batches until all the chicken is cooked.  Add some more olive oil to pan with each batch.

Once all the chicken is cooked place the chicken and the vegetables back in skillet.  Add honey and mix thoroughly to combine.  Taste and season with salt, pepper, additional honey or soy sauce, if needed.  Serve with rice.  (I used Jasmine Rice)

(Click here to print original recipe). You can change the serving size to your needs.

Disclosure:  This is a compensated post from Reader's Digest to highlight their chicken recipe site and to share their link with my readers.  All writings are my own thoughts and opinions.

Saute some healthy vegetables...broccoli, red pepper and sugar snap peas

Enjoy!

Mom's Cooking Club Lesson:  This dish has a couple of steps to it but you can make it easier on yourself. Cut your vegetables, measure your liquids and have your chicken cut up and coated before you begin the cooking process.  I try to have everything in the order I'm going to use them.  Stir frying is a pretty quick  cooking method so prepping ahead is always a good idea.

  

Snickers Brownies.......Week 4 of the 12 Weeks of Christmas Cookies

Ever since I made these Peanut Butter Cup Brownie Bites, I've been obsessed with adding candy to my baked goods.  I was going to make Snickers Cookies (yes there is such a thing), but due to time constraints, I needed to do something that would be be quicker.  So, I googled Snickers Brownies and found this recipe by My Baking Addiction.  


How do I describe these?  Decadent. Rich. Chocolaty. Fudgy. 


Was it a good idea to add Snickers Bars to brownies?


Oh YES!


I know this is a little different for a Christmas treat but I don't think anyone would mind if these showed up on your cookie platter this year.   

Snickers Brownies

yield | 12 brownies

Ingredients

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter, unsalted
1 ½ cups white sugar
3 eggs; lightly beaten
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 cup all-purpose flour
12 Fun Size Snickers Candy Bars; cut into fourths (I used 10 Snickers)

Directions

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
2. Microwave chocolate and butter in large bowl at medium (50% power) for 3-4 minutes or until butter is melted.
3. Whisk until chocolate is melted. Stir in sugar. Add in eggs, extract and salt. Gradually add in flour and stir until just combined.
4. Spread ½ the batter into prepared pan. Add an even layer of Snickers and cover with remaining ½ of brownie batter. Bake for 30-35 minutes; do not over bake.
5. Remove to cooling rack. Cool completely before cutting.

Click here to print recipe from My Baking Addiction

The hidden special ingredient in these brownies.  All I can say is WOW!

Lining the pan with foil makes it easy to lift out of the baking pan and cut into squares.

It's Week 4 and I'm working my way through the 12 Weeks of Christmas Cookies.  See the blog hop below for more shared holiday treats.

Enjoy!

Mom's Cooking Club Lesson:  Snickers candy bars have been around a long time.  They were introduced by Mars, Incorporated in 1930.  A candy bar that stays around for 81 years has to be pretty special.  Roasted peanuts, nougat, caramel and milk chocolate.....Snickers!

    

Molasses Cookies......Week #3......12 Weeks of Christmas Cookies

Molasses Cookies!!!!  These are a wonderful Christmas cookie.  But they are the ultimate Fall cookie.  This spice cookie uses cinnamon, ginger, cloves, molasses and dark brown sugar.  What a perfect flavor combination.  The smells that will fill your kitchen will put you in a happy mood.  They are chewy with a light sugar coating.  I really can't stop thinking about these cookies.  A great idea for your Christmas cookie platter but an even better idea is to make them now for your Fall baking.

Molasses Cookies

Recipe by Joy of Baking

Yield: about 3 dozen cookies

Ingredients

2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 cup unsalted butter, room temperature

1 cup dark brown sugar

2 tablespoons vegetable or canola oil

1/3 cup unsulphured molasses (I used Grandma's Original Molasses)

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup granulated white sugar (for garnish)

Directions

1. In a large bowl, sift or whisk the flour, baking soda, salt and spices.

2. Beat the butter and brown sugar with an electric mixer until light and fluffy. (about 2-3 minutes)

3. Add the oil, molasses, egg and vanilla extract and beat until mixed.  

4. Beat in the flour mixture until well incorporated.  Cover and chill the batter until firm. (about 2 hours or overnight)

5. After the dough has chilled, preheat the oven to 375 degrees.  Line baking sheet(s) with parchment paper.

6. Place 1/2 cup white sugar in a small bowl.  Add more sugar if needed.  Roll chilled dough into 1 inch balls.  Then roll the balls of dough into the sugar, coating them all around.  Place on the baking sheet about 2 inches apart.  With the bottom of a glass, flatten the cookies slightly.  

7. Bake for about 9-10 minutes or until the tops of the cookies have crinkles and will look a little underdone.  Remove from oven and cool on a wire rack.  Store in an airtight container for up to a week.

   

(Print recipe here)

These cookies are so addicting.  I bet you just can't eat one.

  

More cookie recipes are below in the blog hop.  Keep checking back as additional people join.  You will have plenty of ideas and recipes for your Holiday baking this season.

Enjoy!

Mom's Cooking Club Lesson:  What is molasses?  It's the dark, sweet, syrupy byproduct that you get with the extraction of sugars from sugarcane, sugar beets and grapes.  It is created when the juices from these products are processed.  There is sulphured and unsulphured molasses.  Sulphured molasses has been treated with sulfur dioxide as a preservative.  Unsulphured molasses, which is used in these cookies, has a lighter, cleaner sugar flavor.