Archive for May, 2013


I love cream cheese brownies! That’s because I love cream cheese and I love chocolate. Mix them together, and the taste is divine!Blackberry Cream Cheese Brownies

I honestly didn’t think that combination could get any better…until I tried these Blackberry Cream Cheese Brownies TL posted on our Chocolate Madness! board.

Oh my. Oh my, my, my!!!

I’ve never put berries in my brownies, but these I had to try. I love blackberries, and almost always have some in the house.

I was poking around in my frig and realized I had 4 packages of cream cheese, a full container of blackberries, and some stir fry veggie mix. Passing over the veggies, I was wondering what to bake this weekend, and was browsing our board. These jumped out at me – they looked like something I might like, and I had the time to make the multiple steps.

Blackberry Cream Cheese BrowniesTurns out they weren’t as difficult as I thought they might be! There are only 2 steps, not the 3+ I expected. The hardest part about these is stirring in the blackberries – and not eating them all. 🙂

They can be made with a boxed brownie mix (follow the cake-style notes on the package) and can be made gluten-free if needed. I made them with my Craggy Topped Fudge Brownies. The recipe calls for frozen blackberries. I had fresh, so I popped them in the freezer (in a single layer) for about an hour. Poof – perfectly frozen and ready to stir in!

These were delish just a few minutes out of the oven – with the berries still warm. Mmmm!! I keep trying them as they cool, just to make sure they still taste OK, and they do. But I’ll try them again in the morning just to make sure. Quality control, you know??

If you’re looking for an interesting brownie give these a try. They’re fantastic, I promise!

Blackberry Cream Cheese Brownies

Adapted from Bless Her Heart
350F, 9×13″ greased pan

Stuff you need:

For brownie layer:
1 brownie mix for a 9×13″ pan plus ingredients for the cake-style method or your favorite brownie recipe that makes a 9×13″ pan
[I used my Craggy Topped Fudge Brownies:  https://munchiesmind.com/2012/07/11/chocolate-madness-craggy-topped-fudge-brownies/  Check the Mix It Up! page for the recipe.]
1 1/4 cups frozen blackberries
1/3 cup chocolate chips

For cream cheese swirl:
8 ounces cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon vanilla

Now what?
Beat all cream cheese swirl ingredients and set aside while you mix up the brownie batter.

Make the brownies according to the cake-style method on the package directions or make your preferred recipe.
Gently fold in 1/3 cup of chocolate chips and 1 1/4 cups of frozen blackberries.

Pour the brownie batter into the pre-greased baking dish.

Using a large spoon, drop the cream cheese mixture into the brownie batter. Drag a butter knife through the cream cheese and brownie mix to create the cream cheese swirls.

Bake at 350F until a toothpick poked into the center of the brownie pan comes out clean, 25-35 minutes. This is kind of hard to tell, since you might be poking a juicy blackberry! [Mine took about 35 minutes.] 

Apricot Pecan BarsWow – these are good!

Make a buttery shortbread crust, top it with your favorite jam, crumble some topping and nuts over the jam, and bake until set.

Doesn’t that sound easy? It IS! And the result is AMAZING!!

These have been on my To-Bake list for quite a while, so when I needed a quick Banzai Un-Birthday treat for our Karate Club, I was ready to try them!

The recipe is adapted from the C&H Sugar website. I changed out the jam and the nuts to work with what I had in my pantry. We all really enjoyed the apricot/pecan combination! I’m sure several other combos would be good, too: strawberry/almonds and raspberry/walnut come to mind.

I suggest using real butter for the crust and crumble, because it’ll make a much better shortbread than margarine or shortening. The recipe has a glaze, but it’s really not necessary. I wasn’t going to add it, since my taste-tester and I both thought they were delish without it, but changed my mind and added it before I took the rest of the bars to Karate. Add the glaze or don’t, according to your preference. You’ll like them either way!

Apricot Pecan Bars

Adapted from C&H Sugar’s Glazed Peach Bars

Stuff you’ll need:

Crust and Filling Ingredients:
1 cup butter, softened [I highly recommend real butter!]
2/3 cup granulated (white) sugar
2 1/2 cups all-purpose flour
1 cup apricot preserves [or peach, raspberry, strawberry-rhubarb…]

Topping Ingredients:
1/2 cup all-purpose flour
1/2 cup granulated (white) sugar
1/4 cup butter, softened
1 teaspoon almond extract
3/4 cup chopped pecans, toasted if you’re not lazy like me (see Quick Tip)

Glaze Ingredients (Optional):
1/2 cup powdered sugar
1 Tablespoon milk (or to desired consistency)
1/2 teaspoon vanilla extract

Now what?
Crust and Filling Instructions

Preheat oven to 350°F; arrange rack to center position.
Beat butter with sugar and flour; press evenly on bottom of lightly greased 13x9x2-inch pan. Don’t bother to clean the bowl; just use it for the topping.
Bake 15-20 minutes or until golden around edges. Remove from oven. Stir up preserves and pour into center of the crust. Allow to stand 2-3 minutes, then spread preserves evenly over crust with back of large spoon.

Topping Instructions

Combine flour with sugar, butter and almond extract; beat slowly several minutes to blend.
Crumble evenly over top of preserves.
Sprinkle pecans over topping and return pan to oven.
Continue baking 20-25 minutes or until bubbly with golden edges. [I baked mine about 30 minutes until the filling wasn’t sloshy.]
Cool thoroughly.

Glaze Instructions (Optional)

Whisk powdered sugar with milk and almond extract until smooth. Drizzle randomly over top of cooled, baked crust/filling/topping mixture. Cut into squares.

Quick Tip(s)
To toast nuts, arrange in an even layer on a baking sheet and “toast” under your oven’s broiler until golden, stirring frequently for even browning.

Happy Mother’s Day to all you moms out there!Hot Chocolate Krispie Treats

After making steak and a healthy vegetable slaw for dinner, I told The Pretty One I was going to make an unhealthy dessert. But these really aren’t all that bad, I don’t think. At least they’re not as bad as what I would have made if I had a ton of time and energy this weekend!

They sound like something you should eat in the winter (who wants hot chocolate when it’s 70 degrees outside?) but trust me – they make a great treat for spring days too!

These mix up in just a few minutes, and if you’re in a hurry to eat them (like me, believe it or not!) you can put them in the frig and they’ll set up even faster.

The chocolate flavor is “there” but not overwhelming. The mini chocolate chips on top add a little more chocolate goodness. The Pretty One declared these “delicious” and I have to agree. I’m having a hard time not eating the whole pan!

Quick, easy, and addicting. What more could you want??

Hot Chocolate Krispie Treats

from Crazy for Crust

Stuff you need:

3 Tablespoons butter
10 ounces marshmallows
2 packets powdered hot chocolate mix
6 cups Rice Krispie cereal
1/2 cup Mallow Bits (optional)
1/2 cup mini chocolate chips

Now what?

Spray a 9×13” pan with cooking spray. Keep the cooking spray close by. Measure out cereal into a large bowl and set aside.
Place butter and marshmallows in a large, microwave safe bowl. Melt for 1 1/2 to 2 minutes on HIGH power, stirring every 30 seconds until they are melted.
Stir in the hot chocolate packets, then immediately stir in the cereal and pour into prepared pan.
Working quickly, spray your hands with cooking spray so they won’t stick to the mixture, and carefully press the treats into the pan. (Be careful – the mixture will be hot.) Sprinkle immediately with Mallow Bits and mini chocolate chips and press lightly to secure them to the top of the krispie treats.
Let cool completely before cutting into squares. If you are impatient and want to speed cooking so you can eat them sooner, put pan in frig for a few minutes.  🙂

Snickerdoodles!

SnickerdoodlesI love cinnamon and the warm smell when it bakes. It’s so comforting and homey!

Snickerdoodles are easy to make and even easier to eat! The cookies are vanilla-based with just a touch of salt to balance out the sugar. Rolled in cinnamon sugar and baked, the surface has a somewhat cracked appearance.

Because they’re not overly sweet, it’s easy to eat one after another. After another, after another. I can vouch for that. The last time I made Snickerdoodles for a birthday party, I had to send the leftovers back to school with The Pretty One so I didn’t eat them all. Well, I sent the leftovers that were left over AFTER I ate quite a few of them. They’re really “that” good.

This recipe comes from my friend, Jennifer’s, family cookbook. The Pretty One requested Snickerdoodles for Christmas dessert one year. I don’t think I’d ever made them, so I pulled out Jenn’s cookbook and tried this recipe. I’ve never tried another one since!Snickerdoodles

The size of the cookie is up to you, and you’ll need to adjust the baking temperature based on that. You can roll teaspoons of dough between your hands before rolling in the cinnamon sugar, or you can use a small cookie scoop (my preference) and roll in the cinnamon sugar.

Bake til the cookies are set and just starting to brown around the edges. Let them rest on the cookie sheet for 3 minutes, then remove and finish cooling on a rack.

I hope you enjoy these as much as we do!

Snickerdoodles

Stuff you need:

1 1/2 cups sugar

1/2 cup margarine or butter, softened

1/2 cup shortening

2 eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

3 Tablespoons sugar

3 teaspoons cinnamon

Now what?

Heat oven to 400F.

Mix 1 1/2 cups sugar, margarine, shortening and eggs in large bowl.

Stir in flour, cream of tartar, baking soda and salt.

Shape dough. Roll rounded teaspoons into balls between your hands or us a small cookie scoop.

Mix 3 Tablespoons sugar with 3 teaspoons cinnamon.

Roll balls in mixture.

Place about 2 inches apart on lightly greased cookie sheet. If making the cookie scoop size, dip a glass bottom in the cinnamon sugar and lightly press the cookie down. It’ll bake more evenly if you do that.

Bake until set, 8-10 minutes. Let set on cookie sheet for about 3 minutes, then remove and finish cooling on a wire rack.

Yield: About 30 cookies if using the cookie scoop.