Caramel Brownies

umm, yeah – I know what you are thinking – these look like the best brownies you have ever seen.  Well, you are correct in that assumption.  I am not sure you can beat a brownie with a layer of gooey caramel in the center, chopped pecans and topped with chocolate chips and pecans.  Crunchy, gooey, and super delectable. 

We liked them best warmed for just a bit in the microwave.  My husband likes to make them even richer by piling whipped cream on top of them.  Enjoy!

Ingredients

For the brownies:

• 1/2 cup (1 stick) unsalted butter
• 6 oz. bittersweet chocolate, coarsely chopped
• 3/4 cup sugar
• 2 large eggs
• 1/2 Tbsp. vanilla extract
• 3/4 cup all-purpose flour
• 1/4 tsp. salt
• 3/4 cups pecan, coarsely chopped
• 1/2 cup semisweet chocolate chips

For the caramel filling:

• 7 oz. caramel candies, unwrapped
• 2 1/2 Tbsp. heavy cream

Directions

1. Preheat the oven to 350˚ F.  Line a 8x8-inch baking pan with foil and grease the foil well with butter or cooking spray.

2. Combine the butter and chocolate in a heatproof bowl and microwave in 30 second intervals, stirring in between, until completely melted.  Remove the bowl from the heat.  Whisk in the sugar, eggs and vanilla until incorporated.  Stir in the flour and salt just until combined. 

3. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer.  Bake for 20 minutes.  Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.

4. Meanwhile, add the chopped pecans to a medium skillet over medium heat.  Toast, stirring occasionally, until fragrant and light golden brown.  Remove from the heat and set aside. 

5. To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat.  Heat, stirring frequently, until melted and smooth.  Stir in half of the pecans.  Immediately spread the caramel mixture over the bottom brownie layer. 

6. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer.  Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer.  Bake for 20 minutes.  Transfer to a wire rack and let cool completely before slicing and serving.

Source: Annie’s Eats

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Chocolate Chip Granola Bars

You can never go wrong with a granola bar as a quick snack/treat.  I happen to really like the combination of oats and chocolate.  So these were the perfect simple recipe to make if you don’t want to buy these at the store.  You can add in nuts or dried fruits or peanut butter to make these your own – I think I liked them just the way they are.

Enjoy! 

Ingredients

• 1/4 cup butter
• 1/4 cup honey
• 1/3 cup packed brown sugar
• 2 cups quick cooking oats
• 1 cup crispy rice cereal
• 1/2 tsp. vanilla
• 2 Tbsp. mini chocolate chips

Directions

1. In a large bowl, stir oats and rice cereal together. Set aside.

2. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Add in vanilla and stir.

3. Pour into dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan (about 12x8x1) and press out to be about 3/4 inch in thickness (you will not use the entire pan).  Sprinkle with mini chocolate chips and press down lightly.  Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars.  Store at room temperature.

Source: Lauren’s Latest

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Homemade Cheez-its

I’ve had this recipe saved forever and I was determined to make my own crackers recently.  I could not believe how simple they were to make.  When I finished them and tasted the first one – I was so excited I put some in a small bowl and brought them to my husband to try.  He proceeds to tell me that he doesn’t like cheez-its and that he as never liked cheez-its!  That was the first time I had ever heard that from him!  I guess you can be together almost 10 years and still learn something new about each other.    Didn’t matter – all that meant is that I got to enjoy more of these for myself.   If you are a cheez-it fan – definitely try these and thank me later.  Enjoy!

Ingredients

• 1 cup flour
• 4 Tbsp. cold butter, cut into small squares
• 8 oz. grated extra-sharp 2% cheddar cheese
• 3/4 tsp. salt
• 1/4 tsp. cayenne pepper
• kosher salt, for sprinkling

Directions

1. In a food processor, combine all ingredients (except extra kosher salt) and pulse until crumbly.

2. Add cold water, 1 Tbsp. at a time, until dough comes together (I used 3 Tbsp. of water). Wrap dough in plastic wrap and place in refrigerator for at least 30 minutes until chilled.

3. Roll out dough between two pieces of plastic wrap or parchment paper (in two batches). Roll out to 1/8-inch thickness and place on parchment-lined baking sheets. Use a pizza cutter to cut into 1-inch squares. Sprinkle with kosher salt.

4. Bake for 25 minutes in a 350 degree oven.

5. Remove from oven when crisp and brown. Allow to cool and serve or store in an airtight container.

Source: The Sweets Life

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Heath bar crunch Ice Cream

Everyone has a favorite candy bar – my husband’s definitely is Heath bars. I like them too – but I think they are best when mixed into ice cream or brownies.  I haven’t made any homemade ice cream in awhile – so I thought I would quickly correct that with this treat.  

I think this is one of my very favorite ice creams – it is super easy (and yes there are ‘raw’ eggs in it – but it is frozen eventually).  If that freaks you out – you may want to just try a basic vanilla ice cream and mix in some of your favorite candies.  

Enjoy!

Ingredients

• 4 original Heath bars (1 1/8 oz. each)
• 2 large eggs
• 3/4 cup sugar
• 2 cups heavy whipping cream
• 1 cup milk
• 2 tsp. vanilla extract

Directions

1. Using a sharp knife, coarsely chop the Heath bars into large chunks.  Place the chunks in a bowl, cover, and freeze for about 1 hour.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.  Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream, milk, vanilla extract, and whisk to blend. 

3. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. 

4. After the ice cream has churned, transfer half of it to an air-tight storage container.  Top with half of the Heath Bar pieces.  Transfer the remaining ice cream to the container and top with the remaining Heath Bar pieces.  Mix well until the candy pieces are evenly mixed throughout the ice cream.  Store in the freezer until the ice cream is hardened.

Source: Annie’s Eats originally from Ben & Jerry’s Ice Cream Book

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Black and White Cookies

These are the classic – black and white cookie – and they are much simpler than I thought!  I was making something for a friend and her family – and I only had one egg and I had no desire to run out to the store for more – so I had to search for a good recipe that only had one egg.   I was seriously surprised how many cookie recipes call for more than one egg! 

My husband and I were in long island last year for a wedding and on our way home stopped and bought some bagels and black and white cookies.  So the last time I had one of these it was truly authentic – and I can honestly tell you that these were just as good as the ones straight from the source!  Enjoy!

Ingredients

Cookies (makes 12)

• 1 3/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/8 tsp. salt
• 10 Tbsp. unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 2 tsp. vanilla
• 1/3 cup sour cream

Glaze

• 5 cups powdered sugar, sifted
• 7 Tbsp. milk
• 2 Tbsp. corn syrup
• 1 tsp. vanilla
• 1/2 tsp. salt
• 3 Tbsp. Dutch-processed cocoa powder, sifted

Directions

1. Preheat oven to 350°F.  Adjust racks to upper middle and lower middle.  Line two baking sheets with parchment paper or silicone liners.

2. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.

3.  Using a stand mixer with a paddle attachment, beat butter and sugar on medium-high until pale and fluffy, about 2 minutes.  Add the egg and vanilla, and beat until combined.  Reduce the speed to low, add the flour in 3 additions alternating with 2 additions of sour cream, scraping down the bowl as needed. Give the dough a final stir by hand.

4. Using a greased 1/4 cup measure, drop cookie dough 3 inches apart on the prepared cookie sheets.   Bake until the edges are lightly brown, 15 to 18 minutes, switching and rotating the sheets halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely, 1 hour. 

5. To make the glaze: Whisk sugar, 6 Tbsp. milk, corn syrup, vanilla and salt together in a bowl until smooth.  Transfer 1 cup of glaze to a small bowl and reserve.  Whisk cocoa and the remaining 1 Tbsp. of milk into the remaining glaze until combined. 

6. Working 1 cookie at a time, spread 1 Tbsp. of vanilla glaze over half of the underside of a cookie (the flat side) with an offset spatula.  Refrigerate until the glaze is set, about 15 minutes.  Cover the other half of the cookies with 1 Tbsp. of chocolate glaze and let the cookies sit at room temperature until the glaze is firm, about 1 hour. The cookies can be stored at room temperature for up to 2 days.

Source: Cook’s Country Magazine

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