Eggnog Eclair Dessert

 

It is that time of year for eggnog to be back on the shelves...and this is something you must make while you can get your hands on it!

Slightly adapted from Kraft

INGREDIENTS

1 package (8 ounces) cream cheese, softened

2 cups eggnog         

1 package (3.4 ounces) vanilla instant pudding       

1/4 teaspoon ground nutmeg         
2-1/2 cups  thawed cool whip whipped topping, divided         

78 NILLA Wafers         
2 squares  BAKER'S Semi-Sweet Chocolate                 

    
DIRECTIONS

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, extract and nutmeg; beat 2 min. Gently stir in 1-1/2 cups cool whip.

LINE 9x5-inch loaf pan with plastic wrap. Arrange 15 wafers, top-sides down, on bottom of pan; cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers. Refrigerate 3 hours.

INVERT dessert onto plate; remove plastic wrap. Microwave chocolate and 1 cup of the remaining cool whip in microwaveable bowl on HIGH 25 sec.; stir until chocolate is completely melted and mixture is well blended. Cool 1 min. Pour over dessert. Garnish with remaining cool whip and wafers.

Oreo Truffle Brownies

 

Pretty much everyone has had brownies and most people have had Oreo truffles...so when you put them together you can imagine how rich are fantastic they are. I did cheat and used a brownie mix since I had one sitting around, but the original recipe does call for brownies made from scratch.

From:  Chef In Training
INGREDIENTS

1 cup butter softened

2 cups sugar

4 eggs

1 teaspoon vanilla

1/2 cup unsweetened cocoa

1 1/3 cups flour

1/2 teaspoon salt

1 package Double Stuffed Oreos

4 ounces cream cheese softened, add more as needed (I used almost all 8 ounces)

10 ounces Dipping Chocolate

 

DIRECTIONS

 

Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Allow to cool completely.While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin. When Oreos are finely crushed, using hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined. Start with 4 oz and keep adding until desired consistency is reached. When Brownies have cooled completely, place layer of Oreo truffle on top.Melt dipping chocolate (you can use chocolate chips or other chocolate candy coating) and pour and spread evenly over the top of the Oreo truffle layer. Cover and put in fridge until set.

Recipe Rewind:  Peanut Butter Cups Sugar Cookie Cups

Chicken Caesar Sandwiches

This could not had been easier more flavorful. I also used leftover to topped salads with...absolutely wonderful. The one thing I changed from the recipe posted below was I simply used bottled Caesar salad dressing in place of the cream of chicken soup and salad dressing mix.

From Betty Crocker

INGREDIENTS

2 pounds boneless, skinless chicken thighs or breasts
1 envelope (1.2 ounces) Caesar dressing mix
1 can (10 3/4 ounces) condensed cream of chicken soup
1/3 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon coarsely ground pepper
2 cups shredded romaine lettuce
12 “dollar” buns (about 2 1/2 inches in diameter)

DIRECTIONS

Place chicken in 3- to 4-quart slow cooker.

Cover and cook on Low heat setting 6 to 7 hours

Remove chicken from cooker, using slotted spoon; place on cutting board. Discard liquid in cooker. Shred chicken, using 2 forks. Mix dressing mix (dry), soup (or bottled dressing), cheese, parsley and pepper in cooker; gently fold in chicken. Increase heat setting to High. Cover and cook 30 to 35 minutes or until mixture is hot

To serve, spoon 1/4 cup chicken mixture onto lettuce in each bun. Chicken mixture will hold on Low heat setting up to 2 hours; stir occasionally.

Recipe Rewind: Chicken and Pineapple Quesadilla

Cookie Dough Truffles

Adapted From Taste of Home

INGREDIENTS

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips 

1-1/2 pounds semisweet chocolate , coarsely chopped

DIRECTIONS

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips.

Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave, melt chopped chocolate; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Recipe Rewind:  Beer Dip

Slutty Brownies

Slutty Brownies

 
There is no word to describe how amazing these brownies were. All you need to know is the bottom later is chocolate chip cookies, then a layer of Oreos and that is all topped with gooey fudge brownies. The name "Slutty Brownies" is something I saw on Pinterest...that is a much more fun name than "Ultimate Chocolate Chip Cookie 'n Oreo Brownie Bar", so I stuck with Slutty ;).

From: Kevin & Amanda

INGREDIENTS

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix (plus ingredients the boxed mix calls for)
1/4 cup hot fudge topping

DIRECTIONS

Preheat oven to 350 degrees F.

Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine.

In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray.

Top with a layer of Oreos.

Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos.

Cover with foil and bake at 350 degrees F for 30 minutes.

Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.

To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients. (But why would you want to do that?!)

Recipe Rewind: Hot Pizza Dip

Chocolate Peanut Butter Passion Bars

If you are like me and most of the world you enjoy the classic combination of chocolate and peanut butter. These sweet treats are in that category. The best part of these are you can make them for a last minute function, and chances are you already have everything on hand.

From See Aimee Cook

INGREDIENTS

1/3 cup vegetable oil
2 eggs
1 pouch chocolate brownie mix (9x13 size)
1 cup peanuts, chopped (I omitted these)
14 ounce can sweetened condensed milk
1/2 cup creamy peanut butter

DIRECTIONS

Preheat oven to 350. Lightly grease a 9x13 pan.

In a medium bowl, stir together the oil and eggs. Add the brownie mix and peanuts; stir until moistened. Press half of the brownie mixture into the pan (use your hands - it's way easier); reserve the other half for the topping.

To make the filling, stir the sweetened condensed milk and peanut butter in a medium bowl until smooth. Spread it evenly over the brownie layer in the pan.

Drop rounded teaspoonfuls of the reserved brownie mixture over the peanut butter layer.

Bake for 25-30 minutes or until the top is set. Cool thoroughly before cutting.

Recipe Rewind: Italian Spinach Pie

S'more Cups

When I received this swap recipe I was so excited because just hours prior was craving a S'more. These little treats are the perfect thing to fix that craving. My crust didn't set up but I think that was because I didn't press the mixture up the sides far enough. They were still tasty though!

From Taste & See

INGREDIENTS
1 cup finely crushed graham crackers (about 7 whole crackers)
1/4 cup powdered sugar
6 Tablespoons butter, melted
2 Hershey bars (24-rectangles)
about 72 mini marshmallows

DIRECTIONS

Preheat oven to 350-degrees. Lightly grease a mini muffin pan or spray with PAM.

Combine graham cracker crumbs, powdered sugar, and melted butter in a small bowl.

Using a small cookie scoop (about 1 tablespoon), place a scant scoop of crumb mixture in each cup of mini-muffin pan.

Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break the candy bars into rectangles.

Remove pan from oven; place one Hershey rectangle into each cup.

Place about 3 mini marshmallows into each cup.

Return to the oven, and broil for 2-3 minutes to give the marshmallows a "toasted" flavor and appearance.

Remove pan from the oven and place on a cookie rack to cool. Cool for 15 minutes. Carefully remove cups from the pan. Cool completely.

Store in an airtight container at room temperature for up to 1 week.

Recipe Rewind: Chewy, Fudgy Triple Chocolate Brownies and Chocolate Fluffernutter Bars

Cannolli Cake

This is my take on a cannolli inspired cake. The cake base has a touch a cinnamon like you would find in a cannolli shell. Then the top of the cake is hardened chocolate which remind me of the chocolate dipped cannolli shells. Of course the filling is the main component....give this a try if you love cannollis.

INGREDIENTS

1 box vanilla cake mix, plus the ingredients the directions call for
3/4 teaspoon cinnamon
8 ounces ricotta that has been strained
8 ounces mascarpone cheese
1/4 cup plus 2 tablespoons powdered sugar
1 teaspoon vanilla extract
zest of one orange
1/2 cup mini chocolate chips
1 container vanilla frosting
4 ounces semisweet chocolate, chopped into pieces
1/2 stick butter

DIRECTIONS

Cake:
Mix together cake mix and required ingredients according the the boxed instructions, add in cinnamon. Bake 2 round layers according the boxed instructions.

Filling:
While cake is baking. Beat together ricotta, mascarpone, vanilla and powdered sugar. Stir in zest and chocolate chips.

After cake is cooled, assemble cake by placing filling between the cake layers (the amount of filling you use is up to you). Frost the sides with vanilla frosting (you will not need to entire container).

Topping:
In the microwave melt together butter and chocolate about 2 minutes, or until melted. Check and stir frequently . Let cool for five minutes.

Carefully poor over assembled cake. Store in the refrigerator.



Recipe Rewind: Buffalo Style Meatballs and Kielbasa and Roasted Pepper Trio

Double Layer Chocolate Peanut Butter Pie

Most people will agree that the chocolate, peanut butter combo is one of the best. This is an easy recipe that fits the bill. The best part is there is no baking involved...just mix and assemble.

From Allrecipes

INGREDIENTS

1/2 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups cold milk

DIRECTIONS

In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.

In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.

Cover and refrigerate for 4 hours.

Recipe Rewind: Croissant and Chocolate Bread Pudding and Corned Beef and Cabbage

Oreo Fluff Cupcakes

I have seen numerous recipes for Oreo Cupcakes and had a hard time picking just the right one. Therefore I decided to mix it up a little. My favorite idea I saw was on Beantown Baker where she put half an Oreo on the bottom. Then I saw the fabulous idea of placing marshmallow fluff inside on Picky Palate. Next the laziness in my wanted to use a cake mix, so The Cake Mix Doctor cookbook gave me a little help as well. But wait...I need frosting. I decided to go with the Easy Vanilla Buttercream from. Cooks Illustrated (April, 2007). Now I think I have given all the credit where credit is due...here it is all put together.

INGREDIENTS

Cake
1 package (18.25 oz.) cake mix (I used chocolate)
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 package Oreos, divided
marshmallow fluff

DIRECTIONS

Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.

Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves for the frosting. Take your remaining whole Oreos and crush 1 and 1/2 cups worth, set aside for batter.

Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Fill liner just under 1/2 way with batter, place a dollop of marshmallow fluff on top of batter, then top with a little more batter. Once all your cups are filled give the pan a little shake so the batter gets distributed. Place the pans in the oven. **Please note: I ended up with extra batter after filling 24 cups because of my additions. I used the rest of the batter and baked up some mini cupcakes. **

Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cup­cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger­tips. Place them on a wire rack to cool for 15 minutes before frosting.

Once cupcakes have cooled completely, frost with buttercream frosting. Place 1/2 of an Oreo on the frosting of each cupcake.

INGREDIENTS

Frosting
20 tablespoons (2½ sticks) unsalted butter, softened
2½ cups Confectioners’ sugar (10 ounces)
1/8 tablespoons table salt
2 teaspoons vanilla extract
2 tablespoons heavy cream
crushed Oreo wafers

DIRECTIONS

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Mix in crushed Oreo wafers.

Recipe Rewind: Chocolate Chip Cookie Bars and Chocolate Chip Cookie Dough Dip

Peanut Butter Cup Sugar Cookie Cups

Sometimes combining premade and premixed items gives you fantastic results...and this one of them. This little treat can not get any easier. People will be impressed at the looks and taste.

From: See Jane in the Kitchen

INGREDIENTS

1 sugar cookie mix (such as Betty Crocker)

1 egg

1 stick of butter

24 mini Reese's peanut butter cups

DIRECTIONS

Make cookies according to package directions. Roll a heaping Tablespoon size into a ball and put in a mini muffin tin. Press peanut butter cup into dough until top is even with dough. Bake at 375 degrees for 7-10 minutes, or until the edges are golden. Makes 24.

Recipe Rewind: Red Velvet Cake and Buffalo Chicken Dip

Outrageous Oreo Crunch Brownies

I was really craving mint brownies. But I wanted to avoid having to buy extract or making a frosting which lead me to mint Oreos. When I stumbled across this Ina recipe I knew I would be a winner.

From Ina Garten*

INGREDIENTS

2 sticks (1 cup) butter
1/2 pound semisweet chocolate chips
3 ounces unsweetened chocolate, chopped
3 eggs
1 1/2 tablespoons instant coffee granules
1 tablespoons vanilla
1 cup, plus 2 tbsp sugar
1/2 cup, plus 2 tbsp flour
1/2 tablespoon baking powder
1/2 teaspoon salt
2 cups chopped Oreo cookies (25 cookies)

DIRECTIONS

Arrange a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9"x13" baking pan.

In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.

In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.

In a medium bowl, sift together 1/2 cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 2 tablespoons flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.

Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not over bake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

*This recipe is a halved batch from the original that I found here.

Recipe Rewind: Cake Cookies and Kit Kat m&m Cake

Oreo Cookie Bars

This is the third version I have made of this recipe…are they are wonderful every time. This may be my favorite, but it is really hard to pick. I used the holiday Oreos simply because they were available and looked festive.

Adapted from Kraft Foods

INGREDIENTS

package of Oreo cookies, 1.5 cups crushed and 2 cups coarsely broken
1 stick butter
1 14 ounce can sweetened condensed milk
1 cup chocolate chips

DIRECTIONS

Preheat oven to 350.

Melt butter in a foil-lined 9x13 baking pan.

Once melted remove pan and sprinkle in 1.5 cups crushed cookies. Pour in sweetened condensed milk; sprinkle with 2 cups coarsely broken cookies and 1 cup chocolate chips.

Bake 25-30 minutes. Cool completely in pan on a wire rack. Cut into 32 bars and serve. (I like to put mine in the refrigerator after they cool so they are easier to cut.)

One year ago: Fruit Salad

Chocolate Covered Oreo Cookie Cake

This is probably the best cake I have had that came from a box. It is fulfilling on every level. I could go on and on about it...but give it a try for yourself....TODAY! I would like to add it can be a pain to cut once the chocolate on top hardens from being refrigerated. Other than that, this cake is perfect.

From Kraft

INGREDIENTS

1 box mix (2-layer size) devil's food chocolate cake mix
4 squares semi-sweet chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
2 cups thawed whipped topping
12 Oreo cookies, coarsely crushed

DIRECTIONS

Heat oven to 350ºF.

Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

Microwave chocolate and butter in small microwaveable bowl on high 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

One year ago: Lemon Risotto with Lime Basil Shrimp

S'more Brownies

Summer and S'mores just go together to me. These brownies were a huge hit, and every single one was devoured. You have a crispy graham cracker layer, a rich fudge brownie layer and a gooey marshmallow topping with more chocolate and grahams crackers to enjoy. These are perfect to bring to your next summer celebration.

From Kraft

INGREDIENTS

10 HONEY MAID* Honey Grahams, broken in half (20 squares), divided
3/4 cup (1-1/2 sticks) butter or margarine
4 squares unsweetened Chocolate
2 cups sugar
3 eggs
1 teaspoon Vanilla
1 cup flour
2-1/2 cups miniature marshmallows
1 cup semi-sweet chocolate chunks

DIRECTIONS

Preheat oven to 350°F.

Line 13x9-inch pan with foil; grease foil. Place 15 grahams in pan, with sides overlapping slightly. Break remaining grahams into pieces.

Microwave butter and chocolate squares in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.

Bake 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool. Use foil to remove brownies from pan before cutting to serve.

*Even thought I love to buy generic items I do suggest you get the name brand graham crackers so the fit properly in your pan.

One year ago: Pepperoni and Parmesan Pasta Salad

Chocolate Fluffernutter Bars

I wanted a simple dessert recipe that had "fluffernutter" qualities. For anyone who does not know what a fluffernutter is...it is amazing. Think of a peanut butter and jelly sandwich. Now replace the jelly with marshmallow fluff and you have just entered another world of amazing. These bars were so incredible and hard to stop snacking on.

Adapted from: Marshmallow Fluff

INGREDIENTS

1 7 ounce jar marshmallow fluff
2 tablespoons butter
1/2 cup peanut butter
1 cup chopped roasted peanuts
3 cups Honey Nut Cheerios cereal
1 12 ounce package semisweet-chocolate pieces

DIRECTIONS

Line a 9 x 9- inch baking pan, spray will cooking spray and set aside.

Place Marshmallow Fluff and butter in a microwave safe bowl. Cook on high* 1 minute; stir and cook on high* 1 minute more. Stir in peanut butter; cook on high* 1 more minute. (Or, combine Fluff and butter in a medium saucepan over medium-high heat, stirring constantly until Fluff boils. Stir in peanut butter and cook 1 minute.)

Combine Cheerios, peanuts and half of chocolate pieces in large bowl. Fold in peanut butter-Fluff mixture to coat . Turn into pan. Cover with waxed paper or plastic wrap and press firmly into pan.

Melt remaining chocolate morsels. Spread on top of bars. Set aside to cool completely. I put mine in the refrigerator for awhile.

Lift out of pan, peel away foil and cut into bars. Makes 12 bars. (I cut mine smaller so I had more to go around)

* Based on a 600-watt oven.

One year ago: Pimento Grilled Cheese Sandwich

Chewy, Fudgy Triple Chocolate Brownies

WOW...these brownies really live up to their name. I was searching for a brownie recipe and when I saw this one called for melted butter it was the winner. I usually don't plan ahead and don't like to take the time to cream softened butter. These are a must try for all you chocolate and brownie lovers out there!

From: Annie's Eats, originally from Baking Illustrated

INGREDIENTS

5 ounces semisweet chocolate or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into quarters (1 stick)
3 tablespoons cocoa powder

3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all purpose flour

DIRECTIONS

Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.

Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Spray foil with nonstick cooking spray.

In a double-boiler, or medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.

Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds.

Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.

Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.

Cut into squares and serve. The original recipes calls for the brownies to be cut into 64 squares. I cut mine into 36 squares and cannot imagine them being any smaller than that. Store in an air-tight container.

I have had this double boiler for almost 4 years now and I finally got around to using it.

One year ago: Honey Vanilla Pound Cake

Croissant and Chocolate Bread Pudding

I had never had bread pudding. It had never really appealed to me...until I saw this recipe. I tried it when I first came out of oven and I still wasn't sold on it. BUT once it sat and cooled and the liquid absorbed more, I was a fan! The buttery croissants and rich chocolate are a great pair.

From Noble Pig, who adapted it from Real Simple, best recipes

INGREDIENTS

Unsalted butter for the baking dish
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate (70% cacao), cut into chunks

DIRECTIONS

In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to a buttered, 8-inch square baking dish and bake in a 375 degree oven until a knife inserted in the middle comes out clean, 30-40 minutes.

Serve warm or room temperature.

One year ago: Pepper Cheese Muffins

Peanut Butter and Cream Brownie Torte

Amazing and impressive is the best way to sum this dessert up. You have a fudgy brownie layer, a creamy peanut butter layer and it is all topped with a light whipped topping...perfection!

Adapted from Jif

INGREDIENTS

cooking spray
1 (19.5 oz.) boxed brownie mix
8 ounce package cream cheese, softened
1 cup peanut butter
1/2 cup powdered sugar
1-12 ounce container frozen whipped topping, thawed and divided

DIRECTIONS

Heat oven to 350°F. Spray an 8 or 9-inch round springform pan with no-stick cooking spray.

Prepare brownie mix as directed on package, using oil, water and egg. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch or 36 to 38 for 9-inch pan. Cool.

Beat cream cheese with an electric mixer on medium speed until fluffy. Gradually beat in peanut butter, powdered sugar and 3 cups whipped topping until well combined. Keeping dessert in springform pan, spread mixture evenly over cooled brownies.

Top with remaining whipped topping. Use the tines of a fork to create swirls in the whipped cream. Sprinkle chocolate shavings on top of whipped cream. Refrigerate 2 hours before serving. Remove side of pan just before serving.

One year ago: Cauliflower-Goat Cheese Gratin

Banana Chocolate Chip Muffins

This is the prefect thing to make with bananas that have gotten a little too ripe. I chose to try out this recipe because I had everything on hand and it called for melted butter which makes everything easier. It is my new go to recipe now. I used mini chocolate chips because they spread out more through the muffin. You have to have chocolate in every bite!

From Epicurious

INGREDIENTS

1 1/2 cups all purpose flour

2/3 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup mashed ripe bananas (about 2 large)

1 large egg

1/2 cup unsalted butter, melted

1/4 cup milk

3/4 cup semisweet chocolate chips

DIRECTIONS

Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.

Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool

One year ago: Butter Pecan Orange Cake