Not your average Brownies

Not your average Brownies www.confessionsofabakingqueen.com

Not Your Average Brownies

A few months ago I received a wonderful cookbook in the mail! Ree Drumond’s On the Frontier. Each recipe has TONS of pictures of step by step process! I LOVE!!! I tend to only purchase cook books that have pictures – it just doesn’t seem right not being able to look at the recipe completed. 
This cookbook has tons of delicious recipes for anytime of the day! I saw this recipe and I had to make them!! 
In April for one of my best friends birthday I sent her some Dorothy Lane Brownies- because they are amazing 🙂 These brownies are dupes for DL. 
Make these scrumptious little brownies asap! You will NOT regret it 🙂 



Ingredients: 
1 Box of Devils Food Cake Mix
1/3 Cup plus 1/2 Cup Evaporated Milk 
1/2 Cup Butter Melted
1 Cup Chopped Pecans (Optional) 
30 Unwrapped Caramels 
1 Bag of Chocolate Chips 
Powdered Sugar for dusting on top of Brownies 

Directions:
1. Preheat oven to 350F and line a 8X8 pan with foil and grease it. 
2. In a large bowl mix together the cake mix, 1/3 cup of evaporated milk, melted butter and the pecans. It will be nice and thick. 
3. Divide the dough in half and spread half into the bottom of your baking pan. Bake for 8-10 minutes. 
4. While the brownie base is baking in a medium saucepan over medium heat mix together the unwrapped caramels and the rest of the evaporated milk. Mix until nice and smooth, be careful not to burn. 
5. On a piece of wax paper take the rest of the brownie batter and form into the same size as the baking pan to lay on top. 
6. Once the brownie base has cooked for 8-10 minutes take it out and pour the melted caramel over it and then pour the chocolate chips on top and finish with the brownie layer. 
7. Bake for 20-25 minutes. Let it cool to room temperature, dust with powdered sugar and then let set in fridge for a few hours. Enjoy 🙂 

Recipe adapted from The Pioneer Woman Cooks Food From My Frontier, Knock you Naked Brownies
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Reese’s Stuffed Smore’s Bars

Reese's Stuffed Smore's Bars www.confessionsofabakingqueen.com

Reese’s Stuffed Smore’s Bars

Some of my favorite memories growing up were walking to the local 7-Eleven with my best friend to get a bottle of Sprite and a King Size pack of Reese’s Peanut Butter Cups. We did this as often as we could. I LOVE Reese’s! But I am one of those people who knows the difference between a good/fresh pack of Reese’s and a not so good one. Some people think that I am crazy but I swear there is a DIFFERENCE!!! Just like bottled water Arrowhead has its own taste!! It’s GROSS! Anyways back to the Reese’s they are just so good. I was craving Smore’s bars and Reese’s so I decided why not combine them? Yes, an amazing idea. I made some and brought them in to work to share. My sister was working and when I told her what I made she just gave me a look like you are crazy!! Who puts Reese’s in Smore’s Bars?? ME, ME, ME!! 

YOU should too because they are amazing!! 🙂 

Ingredient’s:
  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 12 regular size Reese’s peanut butter cups 
  • 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Directions:

 

  • 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 peanut butter cups over dough. Spread marshmallow fluff over peanut butter cups. 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.

 

 


Recipe adapted from Lovin in the Oven
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Peanut Butter Marshmallow White Chocolate Bars

Peanut Butter Marshmallow White Chocolate Bars www.confessionsofabakingqueen.com

Peanut Butter Marshmallow White Chocolate Bars



WOAH are these babies good! When I saw this recipe it automatically went on my “To Bake” list. I won’t lie it has taken me a while to come back to these as my “list” is ever-growing. I wanted to use up what I had in my baking cupboards and I happened to have all of these ingredients on hand 🙂 YAY! And I have a kids birthday party to go to and I am going to work tonight so I can hopefully get rid of the whole pan so I don’t sit and eat every last bite myself! Yes, I have done that before on many occasions :/


These bars are delicious and very rich! I like to cut the bars into small squares because they are so rich but any size will do! Enjoy!




Ingredients: 


1 Yellow Cake Mix 
1 Stick of Softened Butter 
1 Large Egg
1/2 Cup Creamy Peanut Butter
3/4 Cup Marshmallow Creme
14oz Can of Condensed Milk 
11 oz Bag of White Chocolate Chips 
3/4 Cup Mallow Bits


Directions: 
1. Preheat oven to 350F and line a 9X13 pan with foil and spray with non stick cooking spray or butter the pan. 
2. In a medium sized bowl mix together the cake mix, butter and egg until combined. You will end up with a thick dough. Press the dough into the pan.
3. In a medium sized bowl mix together the peanut butter, marshmallow creme and condensed milk until combined. Pour over the dough. Top with white chocolate chips and mallow bits. 
4. Bake for 24-26 minutes. Enjoy 🙂 

Recipe slightly adapted from Picky Palate

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Chocolate Smore’s Gooey Bars

Chocolate Smore's Gooey Bars www.confessionsofabakingqueen.com

Chocolate Smore’s Gooey Bars

Ever since I made the White Chocolate Gooey Bars I knew I wanted to make a chocolate version! This recipe is so simple and so delicious! I couldn’t stop picking at the pan-I secretly always pick at the pan and create another straight line so it’s not obvious how much I have actually devoured! 🙂 Enjoy 🙂 



Ingredients: 
1 Box Devils Food Chocolate Cake Mix 
1 Stick Softened Unsalted Butter 
1 Large Egg
2 1/2 Cups of Milk Chocolate Chips 
1 Cup of Mini Marshmallows 
1 Cup of Chocolate Marshmallows (I bought some at Target)
1/2 Can of Condensed Milk 


Directions: 
Preheat oven to 350F & Grease a 8X8 Pan. 
1. Place the cake mix, butter & egg in a large bowl and mix together until combined- you will be left with a thick dough. 
2. Press half of the dough into the prepared pan. Layer the dough with graham crackers, chocolate chips and marshmallows. 
3. Press the rest of the dough on top of marshmallows then drizzle with condensed milk. 
4. Bake for 25-30 minutes. As tempting as it will look coming out of the oven do your best to let it cool as it will be super gooey! And you could easily burn yourself or make a huge mess! 

Recipe based off of Picky Palate recipe 


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Biscoff Chocolate Chip Banana Bread

Biscoff Chocolate Chip Banana Bread www.confessionsofabakingqueen.com

Biscoff Chocolate Chip Banana Bread

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Today was supposed to be a day of cleaning and organizing. This all changed on my way to take the trash out when I saw two very ripe bananas sitting on the counter. Banana bread would be made and that was that. I couldn’t decide whether I wanted regular plain old banana bread or chocolate peanut butter banana bread but then an idea struck to add Biscoff Spread to the batter and of course some delicious chocolate chips! It was quite a fabulous idea, and am quite pleased with the results!! 

Ingredients: 


2 Ripe Bananas 
2 Eggs
2 Cups Flour 
1 Cup Sugar 
1 TSP Salt 
1 TSP Baking Soda 
1/2 Cup Biscoff Spread
3/4 Cup Chocolate Chips


Directions: 
1. In the bowl of an electric mixer mash bananas, then add two eggs and mix together. 
2.In a separate bowl combine flour, sugar, salt & baking soda. 
3. Alternate mixing dry ingredients and Biscoff to the banana/egg mixtures. 
4. Add chocolate chips. 
5.Pour into buttered & floured pan. Sprinkle some brown sugar on top of batter and bake for 1 hr-1hr 15 minutes. Enjoy 🙂 


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Cabo San Lucas for one of my best friends weddings!

Cabo San Lucas

Last week I was in Cabo San Lucas, Mexico celebrating one of my best friends, Courtney’s wedding! We stayed at the Marbella Suites and it was wonderful, the staff were so nice. The beach was gorgeous. I had a fabulous time and can’t wait to go back! 

Courtney has an amazing blog,Star Systemz, it is all about being healthy and working out tips and tricks! Basically she is the blog you should visit to recover from visiting my blog 😉 


This is the view from our room

 Girls Lunch 
Had to take some pictures on the beach! 
We took a boat ride to Lover’s Beach & this beautiful cove, Lover’s Cove, right before Lands End

Before the wedding pictures with the beautiful bride 🙂
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Lemon Crinkle Cookies

Lemon Crinkle Cookies www.confessionsofabakingqueen.com

Lemon Crinkle Cookies

Taxes are a tedious task! I was trying to file my own taxes but in the end it was too confusing (as a waitress it’s a bit trickier)! So on the Sunday before taxes were due I stopped by an accountant I knew and she offered to file them for me and in return asked for some baked goodies with lemon. 

I came across this recipe and it was DIVINE! These cookies are perfect not overly sweet or tart. Beware you may find yourself eating them by the handful, lord knows me and my sister did! Luckily, they make a good size batch so we had plenty for my amazing accountant!! 🙂


Ingredients: 

1/2 Cup Butter (1 stick) 
1 Cup Sugar
1/2 Tsp Vanilla Extract
1 Egg
1 TSP Lemon Zest
1 TBSP Fresh Lemon Juice
1/4 TSP Salt 
1/8 TSP Baking Soda
1/4 TSP Baking Powder
1 1/2 Cups AP Flour
1/2 Cup Powdered Sugar

Directions: 
1. Preheat oven to 350F. Line baking sheet with Silpat liner. 
2. In bowl of an electric mixer cream together the butter and sugar until light and fluffy. Whip in vanilla extract, egg, lemon zest & juice. Make sure to incorporate it all together. Add flour, baking soda & powder, salt and mix until combined. 
3. Pour powdered sugar onto a large plate. Roll a large teaspoon size of dough into a ball and then roll in powdered sugar. Repeat for all cookies. 
4. Bake for 8-10 minutes, until edges of cookies begin to barely brown, cookies will no longer be shiny. Let cool and enjoy! 🙂 
Recipe source Tasty Kitchen
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Chocolate Mousse Stuffed Chocolate Cupcakes Topped with Snickers

Chocolate Mousse Stuffed Chocolate Cupcakes Topped with Snickers www.confessionsofabakingqueen.com

I find myself constantly arguing with myself whether I really like cupcakes or not. Obviously I LOVE a good cupcake. But the whole every other corner having a cupcake store thing kinda bugged me. And then ordering a cupcake from one of those stores and it being dry and crumbly or the frosting tasting fake and yucky or just so not worth eating has made me think negatively upon these usually sweet, moist, delicious little cakes! 
Anyways, I made these and… I and quite a few other people LOVED them! So delish. Moist, chocolatey, full of flavor, rich… I could go on and on describing them. I topped them with snickers but honestly you could do anything really or no topping at all! If you are over the whole cupcake fad these will definitely make you appreciate why they became a fad in the first place.

Print

Chocolate Mousse Stuffed Chocolate Cupcakes Topped with Snickers

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 30

Ingredients

  • 1 box Devils Food Cake Mix
  • 1 small box Jello Chocolate Fudge instant pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 cup sour cream
  • 2 cups heavy whipping cream
  • 2 cups milk chocolate chips
  • 1 stick softened butter
  • 3 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp vanilla
  • 6 regular size Snickers

Instructions

  1. Preheat oven 350F and line tray with cupcake liners.
  2. In bowl of an electric mixer place cake mix, pudding mix, eggs, oil, milk and sour cream. Mix until well combined. Distribute batter into cupcake liners evenly. Bake for 20-23 minutes. You will know when the cupcake is done if you stick a toothpick in the center of the center cupcake and it comes out clean. Let cool on wire rack. When completely cool start the chocolate mousse.
  3. Melt the milk chocolate either in the microwave or over a double broiler. Be careful when you are melting chocolate chips because they go from melted to burnt in seconds. I like to let them melt until the chips are really shiny and starting to look mushy and then take them off of the double broiler or out of the microwave and stir until creamy. Once melted set aside.
  4. In the bowl of an electric mixer whip the heavy whipping cream until stiff.
  5. Once the chocolate has cooled for 5-10 minutes gently fold it in to the whipped cream. Use a large piping bag and pipe the mousse into the center of the cupcakes.
  6. For the frosting in the bowl of an electric mixer whip the butter for 2 minutes.
  7. Slowly add the powdered sugar, cocoa powder and vanilla.
  8. Mix until the perfect frosting consistency! Spread or pipe on top of cupcakes.
  9. Chop snickers bars into small pieces and place on top of cupcakes
Recipe source: Kevin & Amanda

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Extraordinary Desserts

Extraordinary Desserts www.confessionsofabakingqueen.com

Extraordinary Desserts, San Diego CA 

A few years ago one of my best friends was attending school in San Diego. I would visit her every so often and one trip she told me about this place that I would LOVE, Extraordinary Desserts. So naturally we went. And, yes I did LOVE it! 

Over the weekend I spent the day in San Diego with my family and we hit up Extraordinary Desserts on the way out and took some desserts to go! 🙂 

If you find yourself in the San Diego, CA area please visit Extraordinary Desserts you will not be disappointed! 
Creme Brûlée so yummy. 
Chocolate Dulce De Leche Bar was very decadent and rich I enjoyed it 🙂 
White Chocolate cake with fresh berries- This was my favorite the cake was SOO moist, fluffy the cream was amazing the fresh berries and the white chocolate shavings just took me over the moon 🙂
This VERY chocolatey cake was scrumptious! There is a layer of blackberries in there as well
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