cookie dough brownies

A layer of brownie and a layer of cookie dough... YES PLEASE!

These were super yummy and the more I ate the more I wanted!

(recipe found via here - I love her blog!)

At first, I did feel that the brownie layer was a little too dry, but after a few days keeping in the fridge it didn't seem so dry anymore. Could have just been an error on my part (maybe a little over baked?), but I think next time I will adapt the brownie layer a little in an attempt to make it more moist (I'll update this post if I do this successfully!)

Cookie Dough Brownies

1 cup soft butter

2 cups light brown sugar

4 eggs

2 teaspoons vanilla

4 oz unsweetened chocolate, melted & cooled slightly

1 cup flour

Mix the butter and sugar until light and fluffy. Beat in the eggs & vanilla. Mix in the melted chocolate until combined. On low speed mix in the flour just until combined. Line a 9x13 pan with foil. Butter the foil. Pour in brownie batter and bake at 325 for 25-30 minutes. Toothpick inserted in center should come out clean. Cool completely.

3/4 cup soft butter

3/4 cup light brown sugar

3/4 cup white sugar

3 tablespoons milk

1 1/2 teaspoons vanilla

1 1/2 cups flour

 1 1/2 cups mini chocolate chips

(plus extra for sprinkling on top)

Mix together butter and sugars until light and fluffy. Add the milk and vanilla and mix until combined. On low speed mix in the flour just until combined. Mix in the chocolate chips by hand. Spread cookie dough over cooled brownie layer. Sprinkle extra chocolate chips on top. Refrigerate until the dough is firm (about an hour). Cut into squares and store in the refrigerator.

You will thank me for sharing this recipe... I promise!

cinnamon apple coffee cake

I recently pinned this recipe and just couldn't wait to try it!

What's not to love about the combination of cinnamon rolls, apple pie & icing?!?!?!

Seriously, it was easy to make and we devoured it... so much so, that I'm going to recommend the serving size change from 8 to 4 :)

Cinnamon Apple Coffee Cake

1 can cinnamon rolls (8 pack w/ icing)

2 cups peeled and chopped apples

2 Tablespoons melted butter

2 Tablespoons light corn syrup

1/3 cup brown sugar

1/2 cup pecans (optional - I did not use)

Spray pie plate with cooking spray. Layer 1 1/2 cups apples on bottom of pie plate. Mix together melted butter, corn syrup, & brown sugar. Add cinnamon rolls cut into fourths, remaining apples, & nuts if desired. Toss to coat, Spoon mixture over apples in pie plate. Cook at 350 for about 30 minutes. Cool 5 minutes and then invert onto serving dish. Microwave cinnamon roll icing for about 10 seconds and drizzle over top. Serve warm.

This is what it looked like all done and ready to eat consume!

Yummy!

 

Here's a shot about 10 minutes after digging in... it's pretty much devoured!

The original recipe says it serves 8, I'm going to say it only serves 4-6 and if you are

having it for brunch after sleeping in until about 10 on a holiday... it'll serve 2 with just a little left to snack on later.

spiderweb cookies

As I previously mentioned here, I made these spiderweb suger cookies for a Halloween party

I actually took a few pictures during the process so I'll give the recipe and then break it down

a little with the pictures I took.

Suger {Butter} Cookies

1 cup butter

1 1/4 cups sugar

3 eggs

1 teaspoon vanilla

3 cups flour

1 teaspoon baking powder

Cream Shortening. Add Sugar, eggs & vanilla. Mix in dry ingredients. Refrigerate for at least one hour.

Roll out dough to desired thickness, cut with cookie cutters. Bake at 375 for about 10 minutes. Let Cool

Frosting

2 Tablespoons butter

3 Tablespoons milk

1 teaspoon vanilla

Powdered sugar (about 3-4 cups)

Heat together butter, milk & vanilla. Add powdered sugar till thick enough to spread.

Chocolate Cookies

1/4 cup sugar

1/2 cup cocoa

1 teaspoon vanilla

Add in addition to rest of cookie ingredients.

And here's the process with pictures:

After dough has been mixed and refrigerated; roll out and cut

Bake at 375 for 10 minutes

Let cool before frosting

To ice the cookies I pretty much followed these instructions, but instead of doing

a spiderweb shape, i just did a circle and let the web "techniqe" speak for itself

(give me a break, it was easier and have you seen how good her stuff looks?!)

Here's the finished cookies!

flank steak tacos

This recipe is super yummy and a nice way to make upscale tacos!

I've also made this with chicken and that's yummy too!

Flank Steak Tacos

2 lbs flank steak

1/2 cup pineapple juice

1/2 cup orange juice

2 minced garlic cloves

1/2 tsp cumin

1/4 tsp thyme

1 chopped onion

1 tsp canola oil

2 tbsp dijon mustard

1/8 cup soy sauce

salt & pepper to taste

2 tsp paprika

2 tbsp red chile powder

Mix all ingredients together and marinate meat for 12 hours.

Barbeque steak to medium-rare.

Cut on bias into small strips.

peanut butter blondies

I got this recipe from the October 2009 Family Circle magazine.

These pretty much taste like soft iced peanut butter cookies... did someone say YUM?!

Peanut Butter Blondies

2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup shortening

1 cup peanut butter

1 lb brown sugar

3 eggs

1 tablespoon vanilla

1/2 cup chopped peanuts (I omitted)

Heat oven to 350. Coat two 9x13 pans with cooking spray. In a large bowl, beat shortening, peanut butter and brown sugar on medium-high for 3 minutes. Add eggs; beat 3 minutes more. Add vanilla. On low spead add flower, baking powder and salt. Beat until mixed. Stir in the peanuts (if desired). Divide batter between prepared pans. Bake for 22-25 minutes or until lightly browned. Let cool slightly.

Frosting

1 lb confectioners sugar

1/2 cup peanut butter

1/2 cup shortening

1 teaspoon salt

1/2 teaspoon vanilla

1/3 cup hot water (I used a little more)

Beat sugar, peanut butter, shortening, salt and vanilla. Add hot water a little at a time. Beat until smooth. Spread over blondies while still warm.

Two pans is a big batch, but I brought one to work so that took care of half pretty quick!!

I just love how these are a "soft" cookie!

Shrimp & Asparagus Risotto

Tried a new recipe from August 2010 Women's Day magazine.
I'm on a roll here people!

It was tasty and very easy! It did not have a whole lot of spice/herb flavor,

but had a nice comfort food ellement.

Shrimp & Asparagus Risotto

1 lb bag peeled frozen shrimp, thawed

2 boxes (5.5 oz each) Lundberg garlic primavera risotto

8 oz fresh asparagus, woody ends trimmed and cut into 1 1/2" pieces

Heat 1 T. oil in a 12" nonstick skillet over high heat. Add shrimp, saute 2-3 minutes until golden and cooked through. Transfer to a bowl. Add rice to skillet; stir 30 seconds. Stir in 5 cups water and the seasoning packets. Bring to a boil, reduce heat and simmer uncovered 12 minutes, stirring occasionally. Stir in asparagus; simmer 7 minutes. Stir in shrimp and any juices; cook 1 minute or until asparagus and rice ar tender and shrimp are heated through. Serves 4.