A while back I was once again browsing one of my favorite websites Picky-Palate and saw this delicious recipe and instantly added it to my must bake list. Well that list is ever growing every day… ridiculously long. I was looking over the list/or stack of paper/or Pinterest board of my to do list of baking and rediscovered these.
Today was the day!
As soon as I tasted these I wondered WHY?!?!! Why had I not made these the day of?? They are delish! Chewy, white chocolate marshmallowy goodness. Ingredients:
1 Box of Yellow Cake Mix 1 Large Egg 1 Stick of unsalted butter 4 1/2 Full Honey Graham Crackers 1 Bag of White Chocolate Chips (11.5oz) 2 Cups of Mini Marshmallows 1/2 Can of Condensed Milk
Preheat oven to 350F and grease a 8X8 pan.
In a medium sized bowl mix together the yellow cake mix, large egg and butter until combined.
Press half of the dough in prepared pan.
Layer graham crackers on top of dough followed by white chocolate chips then marshmallows.
Press the rest of the dough on top and drizzle with condensed milk.
Bake for 28-30 minutes. Let cool in pan otherwise you will end up with a gooey mess 😉
My drink of choice when I go out is usually Hard Cider, and if I have the option it is Magners Irish Cider. It is so sweet and delicious, I just love it! Luckily I work at a pub where Magners is on tap! 🙂 As if there is not already enough sugar in Magners, I take it up a notch and add some Ribena to it! YUM!!
About a year ago I started experimenting in the kitchen by mixing alcohol with baked goods, chocolate rum cake, guiness cakes, bailey’s frosting, white russian cupcakes..etc. Each reciepe was amazing. So whenever I see a reciepe contianing alcohol I always want to give it a try! The other day I came across this recipe and could not WAIT to bake them up! I was a bit concerened the bars would not be crazy delicuous as there were not add in’s (chocolate chips, nuts, tofee..etc) boy was I wrong. These blondies are simple and wonderful. I cannot wait to whip up another batch!
Ingredients: 1 1/2 sticks unsalted butter at room temp. 1/2 cup sugar 1 cup brown sugar 2 eggs 1 tsp. vanilla extract 1 1/2 cups cake flour 1/2 tsp. salt 1 tsp baking powder 3/4 cup Magners Irish Cider
Directions: 1. Preheat oven to 350F and grease a 9X13 pan. 2. Place butter in a medium saucepan over medium heat. Stir occasionally and brown until its a nice medium brown. You will start to smell and almost nutty flavor. Take butter off of heat and cool. 3. Cream browned butter and sugars. 4. Add eggs and vanilla extract. 5. In a small bowl whisk together cake flour, salt and baking powder. 6. Combine the dry mixture in thirds to the butter and sugar alternating with the Magners Irish Cider. 7. Bake for 30 minutes roating halfway thorugh.
If you do not know what Biscoff spread is please google it now and find the nearest place you can purchase it and GO NOW!
For me it all started with Biscoff cookies. They are amazing little crisp delicious amazing cookies. (Yes, I said amazing twice in one tiny sentence) Imagine cookies crushed up and made into a spread with a peanut butter like texture.Viola BISCOFF SPREAD!!! IT IS FANTASTIC! I first came across this spread at my local Cost Plus World Market. I am so pathetic I could not even wait to get to the car before opening the jar. Sad, I know. I had this feeling that it would be amazing and boy was I right.
Now add Biscoff spread to blondies with chocolate and pecans…let’s be honest you had me at Biscoff spread! These blondies are perfect. I probably ate half of the 9X13 pan myself.
10 tbsp. unsalted butter, cut into cubes 1 1/2 Cups brown sugar 1 cup Biscoff spread 2 large eggs 2 tsp. vanilla extract 1/2 tsp. salt 2 cups flour 1 tsp. baking powder 1 1/4 cup chocolate chunks, chips, mini chips.. etc. 1 cup of chopped pecans
1. Preheat oven to 325F and grease a 9X13 pan. 2. Melt butter and brown sugar together in a medium saucepan over medium heat. Once butter is just melted and mixture is combined and smooth remove from heat. Let stand for 5 minutes, then add Biscoff spread. Cool mixture for 5 more minutes. 3. In a medium bowl whisk together flour, salt and baking powder. 4. Add dry ingredients to Biscoff mixture and mix until just combined. 5. Fold in chocolate chips and pecans. Pour batter into greased pan. 6. Bake for 25-30 minutes or until a toothpick inserted in the center of pan comes out clean. ENJOY try not to devour all at once! (It will take some willpower)
Note: Whenever making bars or brownies I take a knife and loosen the edges right after I take the pan out of the oven.
A few weeks ago I purchased the 100th anniversary Oreo’s. They were good but not what I expected. I was expecting a different taste/flavor but they seemed quite similar to regular Oreo’s, if anything they just smelled better to me 🙂 Anyways, I whipped up some brownies with the Oreo’s in! Easy Peasy and Delish! Enjoy!
1 Box of Fudge Brownies (9X13 Size)
1/4 Cup of water
2/3 Cup of vegetable oil
1 cup of crushed Oreo’s
1/4 Cup of sprinkles
1 1/2 Cups unsalted butter at room temp.
3 Cups of powdered sugar
2 Teaspoons vanilla extract
1/8 Cup of sprinkles
Broken Oreo’s for top of brownies
1. Preheat oven to 350F and grease a 13X9 baking pan.
2. In any bowl mix together brownie mix, water, oil and eggs. Once combined fold in Oreo’s and sprinkles.
3. Bake for 25 minutes or until a toothpick inserted comes out clean. Once out of the oven use a knife to loosen edges. Place pan on rack to cool.
4. Once brownies are cool, whip butter in bowl of an electric mixer for 2-3 minutes until it’s nice and fluffy.
5. Add the powdered sugar and vanilla extract. Cream till nice and smooth. Then, add sprinkles.
6. You can pipe the frosting with a unique tip or just use a Ziploc bag or piping bag with no tip. Or even spread it with a knife! You can be done there or add an Oreo or half of one to the top of the brownie for more yummmy-i-ness! 🙂
I grew up as a brownie girl scout and when I think about my time as girl scout I always remember going door to door selling girl scout cookies. My favorite cookies have and ALWAYS will be Thin Mints. The little crisp cookies are delicious, especially when frozen and then crushed over some ice cream 🙂
This recipe is delicious not overly sweet but very chocolatey!
1 box of yellow cake mix
1 stick of softened butter
1 large egg
1 1/2 cups of semi-sweet chocolate chips
1 1/2 cups of Andes Mint pieces
1 can of sweetened condensed milk
1 sleeve of thin mint cookies
1. Preheat oven to 350F and grease a 9X13 pan.
2. In a medium size bowl mix together the cake mix, butter and egg until combined.
3. Press evenly into prepared pan then evenly place chocolate chips and Andes pieces over crust. Then pour full can of sweetened condensed milk over everything and top with Girl Scout Thin Mint pieces.
4. Bake 25-30 minutes until golden brown around the edges. ENJOY!!
In my house there is a constant pile of chocolate. We keep a nice family stash in the refrigerator and then each of us has our own “secret” stash! We are chocoholics and its okay with us. Caramel is another one of my favorites. And when caramel and chocolate are combined it creates a heavenly treat I cannot resist!
Over the weekend I attended a birthday party and decided to make these Chocolate Caramel Bars! What a treat they were- a buttery oat and sugar crust topped with layers of chocolate, caramel and walnuts all finished with more “crust” on top.
Chocolate Caramel Bars
1 bag of Kraft Caramels, unwrapped
1/2 cup of heavy whipping cream
2 cup of all-purpose flour
2 cup of rolled oats ( I used the rolled oats not 1-min)
1 1/2 cups of light brown sugar
1 teaspoon baking soda
1/3 teaspoon salt
1 1/2 cup butter melted (3 sticks)
1 cup milk chocolate chips
1 cup chopped walnuts
1. Preheat your oven to 350 F and get out clean 9 X 13 baking pan.
2. Combine flour, oats, brown sugar, baking soda and salt. Once combined add melted butter.
3. Spread half to 3/4 of the crust mixture into the pan. Press down evenly. Then bake for 12 minutes or so.
4. While crust is baking pour caramels and heavy whipping cream into a medium saucepan and cook over medium heat until nice and creamy.
5. Take crust out of oven and spread chocolate chips and walnuts over the crust then pour caramel over it all. Then take remainder of crust spreading evenly over caramel and press lightly into caramel.
6. Return to oven and bake another 20-25 minutes you want to reach a nice golden brown on the top crust.
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.