Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch baking pan with butter or shortening.
In medium saucepan, melt the butter and chocolate over very low heat, stirring constantly. Remove from heat and stir in sugar, eggs and vanilla. Mix in flour, just until combined.
Spread half of the batter in the prepared baking pan. Sprinkle the broken graham crackers over the batter. Top the graham cracker layer with marshmallows. Spread the remaining batter on top of the marshmallows and graham crackers, cover them completely.
Bake for 25 minutes, or until set. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.
Brownie Points: For a decadent twist, substitute dark chocolate for the milk chocolate.
Ingredients:
1/2 cup butter
2 ounces milk chocolate, chopped
1 cup granulated sugar
9 graham cracker squares, broken into bite-sized chunks
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup miniature marshmallows
The only thing I hate about cooking is the clean up afterwards, so I love that this ginger brownies recipe uses only one saucepan to mix all the ingredients.
No-Bowl-Needed Ginger Brownies
Preheat your oven to 325° F. Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening.
In a medium saucepan, stir the dark chocolate and butter over medium-low heat until melted and smooth. Remove from heat and stir in the remaining ingredients.
Spread the ginger brownies batter in the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.
Ingredients:
1 /2 cup butter
3 ounces dark chocolate, chopped
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 eggs
1 teaspoon fresh ginger, grated, peeled
1/2 teaspoon vanilla
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
Peanut butter just makes the world a better place! While the mix of peanut butter and chocolate is a universally popular flavor combination, it’s the texture of the crunchy peanut butter in these peanut butter brownies that makes them extra delicious. Don’t have crunchy peanut butter? Simply add some chopped roasted peanuts to creamy peanut butter.
Peanut Butter Whirled Brownies
Preheat your oven to 325° F. Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening.
In a medium heatproof bowl set over a pan of simmering water, stir 8 tablespoons butter plus chocolates together until melted and smooth. Remove from heat and let cool slightly. In a separate medium bowl, whisk together the flour, baking powder and 1/4 teaspoon salt.
Take the chocolate mixture and whisk in the granulated sugar. Then add eggs and whisk until the mixture is smooth. Stir in 2 teaspoons vanilla. Whisk in the flour mixture, just until combined. Set aside.
For the peanut butter filling, stir together the 4 tablespoons butter, confectioners’ sugar, peanut butter, 1/4 teaspoon salt and 1/2 teaspoon vanilla in a medium bowl until smooth.
Spread 1/3 of the batter in the prepared baking pan. Drop dollops of the peanut butter filling (1 tablespoon each) on top of the batter, spaced about 1 inch apart. Drizzle the remaining batter on top and gently spread it to fill the entire pan. Drop dollops of the remaining peanut butter filling on top. With a butter knife, gently swirl the peanut butter filling by running knife lengthwise and crosswise through batter.
Bake for 45 minutes, or until a toothpick inserted in the middle comes out with a few dry crumbs. Let the peanut butter brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 peanut butter brownies.
Ingredients:
8 tablespoons plus 4 tablespoons butter, divided
2 ounces milk chocolate, chopped
4 ounces semisweet chocolate, chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup crunchy peanut butter
1/4 teaspoon plus 1/4 teaspoon salt, divided
3 eggs
2 teaspoon plus 1/2 teaspoon vanilla, divided
3/4 cup granulated sugar
1/2 cup confectioners’ sugar
In a glass, combine lemon juice, whiskey and simple syrup over crushed ice. Garnish with lemon zest; add a splash of water, if desired. Makes 1 serving.
Preheat oven to 325F degrees. Grease four mini loaf pans with non-stick spray. Set aside. In large bowl, beat butter, dulce de leche, brown sugar and 1 cup granulated sugar with electric mixer until smooth and creamy. Add vanilla and eggs, one at a time, beating well after each addition. Add flour, allspice, cinnamon, ginger and salt. Beat until combined.
Transfer batter to prepared pans, smoothing out tops. Bake until loaves turn a deep golden brown and toothpick inserted comes out clean (about 60 to 75 minutes). Set aside and cool in pans for 45 minutes. Remove from pans.
Meanwhile bring pot of water to boil and add lime peel. Cook 1 minute, then quickly scoop out peel and blanch for 1 minutes in bowl of cold water. Cook and blanch the peel 2 more times using the same process and same boiling water. Remove peel. Bring a new 1/2 cup water and remaining 1/4 cup granulated sugar to boil. Add lime peel and cook, stirring frequently, until sugarcoated.
When cakes are partially cool, whisk together confectioners’ sugar and milk to form a glaze. Pour over loaves and top with candied lime. Cool completely and serve. (makes two 9-inch loaves or 4 mini loaves.)
Prepare BBQ Sauce: In a large saucepan, lightly sauté garlic and cinnamon in oil. Add the Blue Moon and reduce to half. Stir in vinegar, soy sauce, ketchup, allspice, ginger, cloves, pepper, cilantro, lime juice and coffee grounds. Simmer for about 5 minutes. Add in honey and prepared BBQ sauce and simmer until thickened. Add barbecue mixture to a blender and puree. Pour into a jar or bottle and let cool. Store in refrigerator between uses.
Prepare Polenta: Bring onion soup and Blue Moon to a boil in a large saucepan. Slowly add cornmeal, stirring constantly. Cook on low heat 15-20 minutes or until mixture begins to pull away from sides of pan, stirring frequently. Fold in all other ingredients (red peppers, cheeses, parsley, butter and heavy cream), stirring frequently, until cheeses are melted and blended. Let cool in pan or transfer to a large baking sheet to cut into squares or rounds (using cookie cutter).
Prepare Shrimp: Rinse shrimp, remove tails and pat dry. Slice each strip of bacon in half, making 12 strips. Wrap one bacon strip around each shrimp. Skewer each wrapped piece with a toothpick to secure. Grill over medium heat until cooked through (approximately 10 minutes).
Spoon the polenta (from pan) or place cut round/square (from baking sheet) onto each dish. Top with bacon-wrapped shrimp. Drizzle barbecue sauce over top or place a dollop on the side and serve.
Preheat oven to 350° F. Grease and flour a 10-inch Bundt cake pan. Set aside.
In large mixing bowl, combine butter, peanut butter, brown sugar and vanilla. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
In another medium bowl, combine flour, baking powder and kosher salt. Stir into butter mixture alternately with milk. Pour batter into prepared cake pan.
Bake for about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then remove from pan and cool completely on wire rack.
Preheat oven to 350F degrees. Beat cream cheese, 3/4 cup butter, granulated sugar and 2 teaspoons vanilla in large bowl with mixer until well blended. Add flour and baking soda; mix well. Refrigerate dough for 30 minutes.
Press dough onto bottom of 15x10x1-inch pan. Bake for 20 minutes or until lightly browned. Meanwhile, melt remaining butter and pour into medium bowl. Add eggs, brown sugar, corn syrup and remaining vanilla. Mix well and stir in nuts.
Spread nut mixture over warm crust, then bake for additional 20 to 25 minutes - or until topping is firm around the edges but still soft in the center. Cool completely before cutting into bars.
Preheat oven to 400F degrees. Unfold puff pastry on lightly floured surface. Roll pastry into 12-inch square. Cut pastry into 9 four-inch squares. Place about 1 tablespoon each of hazelnut spread and raspberry jam into center of each square. Brush edges of the squares with water. Bring corners of each square to the center on top of filling. Twist tightly to seal, fanning out corners. Place pastries at least 2 inches apart on baking sheet.
Bake pastries for 15 minutes or until golden brown. Remove pastries from baking sheet and cool on wire racks for at least 10 minutes. Sprinkle pastries with confectioner's sugar.
Preheat oven to 350F degrees. In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, combine egg, oil, sour cream and vanilla. Stir wet ingredients into dry ingredients just until moistened. Then fold in mashed bananas and chocolate chunks.
Fill greased mini muffins tray about 1/2 full each. Bake for 15 minutes or until golden. Cool for 5 minutes before removing from the pans and transferring to wire rack to cool completely. Makes about 36 mini muffins.
For regular-sized muffins, bake for 22 to 25 minutes. Makes about 16 regular-sized muffins.
