Tuesday, April 30, 2013

Fluffernutter Brownies

Good Morning! Happy Saturday! I hope that you have wonderful plans for the day. My weekends always include baking. Last week I was still trying to rid my pantry of some Reese's Easter Eggs, not because I don't love them but because I do not think a person is supposed to eat one after each meal including breakfast. Especially if they want to fit in their Summer clothes.

Inspired by many layered brownie recipes I made these using, three main ingredients, a brownie mix, Reese's Peanut Butter Eggs, and some marshmallows. It is that easy, and I have to tell you that you will have to give some away ASAP or you will eat the entire pan.

Fluffernutter Brownies:

1 Box Brownie mix for 13 x 9 pan  (plus ingredients listed on package, eggs, oil, water)
8-10 Reese's Peanut Butter Cups
1 cup of mini marshmallows
1 cup of chocolate chips (optional)


Preheat oven to directions on brownie mix. Prepare 9 x 9 pan, not 13 x 9.
Mix brownies according to directions, spread half of the batter in the bottom of prepared pan. Place peanut butter cups/eggs over the brownies mix and gently push into the batter. Arrange marshmallows around the peanut butter butter cups, almost like grout. Sprinkle with chocolate chips if preferred.  Pour remaining batter over the top and bake about 45 minutes or until tooth pick comes out clean. Let cool on wire rack. 

Do not over bake and if you like gooey brownies than cook less time. 

These brownies are moist and chocolaty but also creamy from the marshmallows and have a burst of peanut butter in each bite! I prefer them warm and think they taste the best just after they cool but  obviously enjoy them as you prefer. Perhaps plain or even in a  brownie sundae.

Enjoy your day!

Tuesday, April 16, 2013

Chocolate-Chocolate Chip Muffins

I am a huge fan of Dorie Greenspan and have been since following Tuesdays with Dorie on some of my favorite blogs over the last few years. I thought I would try out this recipe from one of my favorite cookbooks, Baking: From My Home to Yours. 

Chocolate-Chocolate Chip Muffins
Recipe from Epicurious/Dorie Greenspan


3/4 stick ( 6 tablespoons) unsalted butter
4 oz 60% Ghiradelli chocolate chips
2 cups all purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla


Preheat oven to 375, and place rack in center of the oven. Fit muffin tin with 12 paper or silicon molds.

In a bowl over simmering water, melt HALF the chocolate and the butter. Remove from heat and set aside.
In a large bowl, whisk the flour, sugar, cocoa, baking powder, baking soda and salt. Ina another bowl whisk the butter-milk, egg and vanilla until combined. Add the chocolate/butter mixture and the egg/sugar mixture to the flour mixture and mix together. Do not over-mix. Stir in remaining chocolate chips. Divide into muffin cups.

Bake about 20 minutes or until a toothpick comes out clean. Cool for 5 minutes, and then eat while warm.

These muffins are delicious, moist, and filled with molten chips of chocolate. They are a cross between a muffin and a cupcake and could be eaten for dessert of for breakfast.

I recommend they be eaten warm, not HOT, warm. I think it is when they taste the best. 

Are you a fan of Dorie? What is your favorite recipe? I would love tho know what you have baked of if you have another favorite chocolate muffin recipe.

Have a great day!

Friday, April 5, 2013

Chocolate Reese's Peanut Butter Egg Cookies

Good morning! Happy Weekend! If you are anything like me you bought a little too much candy and are now getting perhaps a little tired of the Peeps and the Reese's Peanut Butter Eggs?

I haven't come up with a dessert yet for the Peeps but I can help you with the peanut butter eggs, by using them as a simple addition to these scrumptious chocolate cookies!

The recipe is adapted from a one of the most talented and easy to cook with people, Ina Garten, otherwise known as the Barefoot Contessa.

 It is from her cookbook Foolproof. I have made several changes, so if you want the original recipe just follow the link above, where you will find this as well as many other delicious recipes.

Chocolate Reese's Peanut Butter Egg Brownie Cookies
Adapted from Ina Garten recipe in Family Circle Magazine


6 tablespoon unsalted butter
12 oz of 60% chocolate chips divided
2 oz. unsweetened chocolate
2 large eggs
1 tablespoon instant coffee granules
2 teaspoons vanilla bean paste
3/4 cup sugar
1/3 plus 1 tablespoon flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup of Reese's Peanut Butter Eggs chopped

Preheat oven to 325. Line baking sheets with Silphat or parchment paper. Set aside.

In a bowl over simmering water melt the butter, the unsweetened chocolate and 6 ounces of the chocolate chips. Stir occasionally. Once melted set aside to cool for 15 minutes.

In a bowl combine the flour, salt and baking powder, set aside.

In the bowl of an electric mixer beat the eggs, coffee, and vanilla until just combined. Then add the eggs. Mix on medium to high speed until the batter is thick, about 2-3 minutes. 

With the mixture on low, add the COOLED chocolate. Then add the flour/salt mixture and fold into the chocolate mixture. Do not stir! You will break down the egg mixture.

In a separate bowl combine the remaining 6 ounces of chocolate chips and the peanut butter eggs, add 1 tablespoons of flour and mix to coat.

Add the chip/peanut butter egg mixture to the batter and fold into the mixture. Again, do not stir. 

With a medium cookie scoop, drop rounded mounds onto cookie sheets. Bake for 15 minutes and no more. Let cookies cool on sheets. Pour a glass of milk and enjoy one or more!

NOTE: I baked one pan at a time and notices that the cookies baked first came out with a different appearance than the ones that sat, they has more of a shine and seems lighter.

What do you think? Will you try them?

Enjoy the cookies and enjoy your weekend!!!!

Linking to:
Rattlebridge Farm
I Should be Mopping the Floors
Savvy Southern Style