Golden Oreo Blondies

Good old Oreo Cookies.  They come in darn near every imaginable flavor these days, don't they?  My husband the "not a huge fan of chocolate" guy, LOVES the Golden Oreos.  Just as a side note...who doesn't love chocolate?!  Nobody normal. 

I have been feeling some baking in my bones.  In fact, the day I baked these for hubby, I also re-shot a video that turned out blindly bright.  This time, all of my video clips were corrupt so I can tell you with confidence, I stress ate me one of these babies, OK maybe two.  I mean it depends on how you look at it, I cut one in half.  I ate them like 3 minutes apart, so I am fairly confident the calorie and fat count is less than eating the whole thing at once.  When my husband sees me do this he laughs and says, "you DO know they are still the same whether you eat half now and half later or all at once, right"?  Haha!  He is a lover of all things Blondie.  (except his brunette wife).  He asked me to make Blondies with Golden Oreos in the middle and they were awesome, so I surprised him with another batch and wanted to share them with you.  The cookie kind of melts into the Blondie and the cream is still in the center.  Oh my.  Just close your eyes and go for it. 

I make these in an 8x8 pan but feel free to use a 9x13 and bake just 30-ish minutes!

You will need:
1 cup melted butter
2 cups brown sugar (light or dark makes no difference)
1-2 tsp vanilla extract
2 cups all purpose flour
1/3 cup butterscotch chips
1/3 cup vanilla chips

Preheat your oven to 350 degrees F. 

I used just a whisk and spatula but feel free to use an electric mixer or stand mixer.
In a bowl combine melted butter, brown sugar and vanilla, whisk until smooth and combined.  Add in eggs and whisk, again until combined.  Pour flour into the mixture and using a spatula just stir and fold until combined.  I add the chips in halfway through so I don't have to mix any longer than necessary. 

Line your pan with parchment (easier to just pick them up out of the pan)  I still spray the sides with nonstick spray.  Spread mixture in pan and then add Oreos.  If you squish a lot of batter out between them just spread it around when you are done.  You can place these on top to, but, I like pressing them down about halfway.  These are a really thick, chewy Blondie.  Bake for approx 40-45 minutes.

Let cool for at least 20 minutes IN THE PAN!  They need that time to carry over bake and set!

ENJOY!
Don't forget to watch the video and subscribe to my channel!   

Cookies and Cream Oreo Blondies

Heyyyaaaa!!  Long time no see, eh?  Been a slow summer.  Been in a transition time and just haven't been mentally at my best.  I am looking forward to fall and winter though!   Lots of kitchen time!  Lots of soup!  Lots of comfort food!  Lots of delicious goodness!

As most of you know, I have a new YouTube channel.  I would love to have you subscribe if you haven't.  Here is the link, FoodThoughtsOfaChefWannabe.  You will find lifestyle, food, hauls, Scentsy, and random videos with my littles and hubby!  That being said, I love couponing so one fo those channels I watch, Nicole Burgess and she shared this recipe from Six Sisters Stuff.  I adapted my recipe from that.  I changed it up in a way I thought we would enjoy it better!

Here is what you will need:

1 cup butter softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
3.4 ounce package of INSTANT vanilla pudding
2 cups flour
1/2 tsp baking powder
1 tsp baking soda
pinch of salt
1 heaping cup of white chocolate chips
20 Oreo's roughly chopped  (I save a handful off to the side to sprinkle on top when it is in the pan)

You can do this by hand, but the mixture gets pretty thick and hard to stir, (I learned the first time).  I did it in my stand mixer this time!

Preheat oven to 350 degrees F.  Lightly spray a 9x13 baking dish with nonstick spray and set aside.

In your stand mixer cream together butter, sugars, eggs and vanilla.  When it is smooth and fluffy, add in vanilla pudding mix.  Mix until completely incorporated.  Scrape down the sides as needed!

Mix together the flour, soda, powder, and salt.  Just mix for a couple of seconds and then add flour mixture into the mixer bowl half at a time and continue mixing.  Next add in your cookies and white chocolate chips, (minus that handful) Mix until just combined.  Pour out into your 9x13 and even it out as best you can.

Pop it in the oven for 25-30 minutes.  It should still be a little gooey looking in the middle!  Let cool and serve up with an ice cold glass of milk!

Other Recipes You Might Enjoy:

Double Chocolate Mint Brownies
Chocolate Amaretti Trifle
Chocolate Crunch Brownies

Brownie Chews

OK, let's be honest with each other.  Some recipes are made from the best mistakes ever.  Some mistakes, turn into beautiful, chewy, decadent, better than s...well a lot of things, brownie chews.  Some recipes just do that.  Here is my story....

Many of you know we just went through a horrible life situation and while my son was in the hospital, I took a walk and found myself in the hospital gift shop.  Do hospital gift shops have the CUTEST stuff or is it just me?  I find myself actually excited to visit someone so I can go to the gift shop.  Sad.  But true.  Anyway, I needed some chocolate and FINALLY was able to pick up a bag of Sheila G's Brownie Brittle.  As it turned out I got 2 pieces while my son finished off the bag.  Undeniably, they are awesome,  really.  And while I am not a "crunchy edges" kind of girl, they were just the bomb.  (I am the chewy stuff inside girl)  So I set out to make my own version.  I didn't want to use a box brownie mix, (pats self on the back).  I found a recipe for it at www.babble.com.  I tried this recipe, and it burned.  So the second time I tried it, I decided to experiment.  Lord help us all, because it worked.  I decided instead of double baking them, I was going to bake them one time.  Their recipe calls for putting them in the oven a second time and I just didn't feel like I wanted to do that.  So I didn't.  Just thank me now if you want.  If you are the chewy stuff in the middle kind of person, just THANK ME NOW!

So while these ingredients are the same as the recipe, the method is very different and outcome is even better, I think, that you can imagine.  Let me share with you my happy experiment, wait, or was it an accident?

You will need:

1/2 cup melted butter
1 cup granulated sugar
1 tsp. vanilla extract
1 egg white
1/3 cup flour
3 tbsp. cocoa powder
 3/4 tsp. baking soda
pinch of salt
mini chocolate chips

Preheat your oven to 350 degrees.  Prepare a standard size cookie sheet, by spraying with nonstick cooking spray, laying a piece of parchment over it and then spraying again with nonstick cooking spray.  OR, use a silicone mat.   (SILPAT people feel free to send me a nice one)

I melted my butter right in my mixing bowl in the micro, then add sugar and vanilla, mix until combined.  Add in your egg white, flour, cocoa powder, baking soda and pinch of salt, whisk until smooth and whisk lickable.

Now pour on to your prepared pan.  Spread it out a LITTLE bit, maybe 8x11 maybe 10x12, no bigger, remember it will spread in the hot oven.

Bake for 14 minutes, remove from the oven, sprinkle with mini chocolate chips, any amount you deem acceptable and let cool completely.  You can cut with a knife or use kitchen shears like I did.  They will be chewy, and perfect.  I have no more to say, just make them, please.

ENJOY!

3 Ingredient Nutella Brownies

I got sucked in.  It said NUTELLA and I was mush.  I had to try the because quite honestly I wonder how some of these recipes are that just float around the inter-webs.  I found these from www.buzzfeed.com.  The recipe was taking over my news feed so I decided to go for it.  God knows I have 5 jars of Nutella on hand at all times..  Ridiculous, don't you think? 

So after deciding just to finally make these things, I decided I wanted a topping.  I lied, this particular version is 4 ingredients.  You can omit them but what ISN'T better with toffee bits on top?  Precisely,....nothing.  The big "thing" with these brownies, is besides being VERY rich, it all depends on what size pan you bake them in as to how LONG you back them.  I used a, um.....hmm....let me go find it......

Ok, I used a 10.5x7.  I sprayed it liberally with nonstick cooking spray and then got to the important part, the mixing!  Preheat your oven to 350 degrees F.

In a bowl mix...


1 1/4 cups Nutella
2 eggs
1/2 cup flour
(I added 3/4 cup Heath toffee bits) OPTIONAL

Mix all ingredients except toffee bits until completely combined.  Pour into your prepared backing dish and although it says to bake for 15 minutes, mine took nearly 30-35.  You can see they were not thick at all, so I am not sure how that timing is off so much but for me, it was.  Maybe for you it will be done at 15 minutes.  Doubt it, but maybe.  Let cool completely before cutting and serving.

I love Nutella so nothing about these was bad, NOTHING.  You will only need small piece they are in fact very rich!  You could mix in, or stir in darn near anything, let me know if you do!

ENJOY!

Butterscotch Brownies

Hello friends!  I am finally back on my game!  WOOHOO!  I hope you are all doing well.  I have been busy in the kitchen, just doing a lot of testing, tweaking and tasting!   I just have been keeping it from you, I guess.  Life got hectic, good and bad.  I am back and ready to roll out some more great food!

Brownies or blondies?  Which do you prefer?  What if there is a chocolate in a blondie or blondie in a brownie?  The struggle is real people, the struggle is real.  I love both and I will admit, I am still on a bit of a "use up".  I way over bought at Christmas and then there was clearance from Valentine's Day and well, the cupboards are jam packed. 

This recipe is a little of this and a little of that.  I started it based on another recipe I have and then 2 tries later, I got it.  I did it, thank the good Lord above because someone has to eat these misadventures and it can no longer be me!

These have something for everyone, chocolate, butterscotch, marshmallows, and toffee!  They are chewy and the perfect brownie/blondie consistency in my opinion.  I don't like hard and crunchy, I don't like raw, these, are chewy and soft, and oh so yummy!  Give them a try!

You will need:
1/2 cup butterscotch chips
1/4 cup butter
3/4 cup flour
1/3 cup brown sugar, firmly packed
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract or vanilla paste
1 egg
1 cup miniature marshmallows
1/4 cup toffee bits
1 cup milk chocolate chips (use semi sweet if you choose)

Preheat your oven to 350 degrees F.  In a heavy bottom saucepan, melt together butterscotch chips and butter stirring constantly.  Remove from heat and let cool until it is just warm.  Add in flour, brown sugar, baking powder, salt, vanilla and your egg.  Mix well!  Let cool for 5 minutes.  Stir in marshmallows, toffee bits, and chocolate chips.  Fold just until combined.  Place into a well greased 9x9 baking dish. 

Spread evenly and back 20-23 minutes, the center should still be a WEE BIT jiggly.  It will set as it cools. Don't over bake or you will get dry and hard brownies!

Enjoy these!  I like putting them in the fridge, because I like them cold.  I like all brownies refrigerated.  Freaky fact I guess.

Gooey S'more Dessert

The name alone gets me all jittery inside.  Who doesn't love a good s'more?  Now you can make it as a dessert, anytime, no need for an open fire, or bugs at your campsite.  This is easy, clean, and best of all you won't smell like a fire when you are done!

This dessert is the marriage of 3 recipes I wanted to try.  Wait, I take that back it was one recipe, but instead of using that recipe, an old newspaper clipping, I tried to reinvent it with old recipes my mom gave me.  It turned out well.  The brownie will seem, or may seem "not done" in the middle, just let it cool.  All will be well.  That gooeyness you think might be hiding in the center, IS and it is SUPPOSED to be! 

Get your oven preheated to 350 degrees F.  Spray a 9x13 cake pan with nonstick cooking spray. 

For the "crust" you will need graham crackers.  You can just lay them out on the bottom.  If you use the whole graham, it will take 6 full ones and few more.  However you do it just lay them so the bottom is covered.  Set aside and let's get to the brownies.

For the BROWNIES you will need:
1 1/2 cup sugar
1/4 lb. butter (aka 1/2 cup)
4 eggs, well beaten
1/2 cup  milk
6 T. unsweetened cocoa powder
1 1/2 cup flour
1 tsp. baking powder

First, make sure your butter is at room temperature.  Cream the butter and sugar together well.  Add eggs and continue to beat well.  When well combined, add the rest of the ingredients.  Beat with a hand mixer or a stand mixer until smooth.  Now carefully dollop or sort of pour this over the graham crackers.  Don't move the crackers, pour it out all over so you have to spread it very little. Bake for 25-35 minutes,  The judgment is yours, the less you keep it in, the more the goo factor goes up, but doe what makes you happy!  The eggs will be plenty cooked so in case that worries you don't let it.  You can let this go 40 minutes and have a more cake like dessert.  When it is done, sit on a cooling rack and let cook while you make the icing.

For the ICING you will need:
Pinch of salt
1/2 tsp. cream of tartar
2 egg whites
1 cup sugar
3 T water

Combine all of the ingredients in the top of a double boiler, or in a bowl that you can use as the top of a double boiler.  Make sure it is well mixed.  Add an inch of water to a pot and let it come to a boil.  Make sure the water doesn't actually touch the bottom of the bowl.  Put bowl on top and begin using ah and mixer to beat it for 3-4 minutes.  Beat constantly!!  When it is done, pour over your brownies and then top with chocolate jimmies or some graham cracker dust or both.   After about 15 minutes you can use a brulee torch to toast it up on top!

Refrigerate for at least 3 hours before serving!

ENJOY!

Peanut Butter Oreo Brownie Cupcakes

Yes, you can re-read the title but that IS what it says.  Oh, you guys.  I don't really have words for this.  

My sister shared this recipe with me.   She always finds the most decadent stuff!  I hope to find out where she found it, if I do, I will add it to the bottom of this post!   Anyway, talk about a sinful, decadent, rock your world dessert.  If you love Oreo's, peanut butter and chocolate, just mix them together and this little piece of ecstasy will knock your socks off!

This is a lot of convenience items, and if you don't groove on it, make your own brownie batter from scratch!  It should make 18 cupcakes.  If it doesn't, don't sue me, and please feel free to lick the batter bowl, eat a cookie, or lick the peanut butter spoon at will!

You will need:
36 Oreo cookies
1 cup peanut butter of your choice
1  large size brownie mix, your favorite. 

Place 18 cupcake liners in your cupcake/muffin pan.  Into each cup layer as follows....  Cookie, peanut butter, cookie, peanut butter.  Do this with all of them. 

Mix up your brownie mix and pour over the top of each cookie/peanut butter tower.  Divide the batter evenly among the cupcake liners.  Don't worry if you think it didn't get all the way to the bottom, it will get there in the oven!  Bake using the brownie mix directions! 

Let these cool 15 minutes before serving.  Heaven, pure heaven. 

These freeze beautifully, they keep for several days in an airtight container although let's be real, they aren't going to last several minutes, let alone days. 


P.S.  Should you happen to have brownie batter leftover, just bake it up like a cupcake!

Chocolate Crunch Brownies

I sat down to write this out for you, but I am eating one as I type and right now, IT wins.  Brb.....

10 minutes has passed. 

I am sitting here visiting with two of my sisters, numbers 1 and 5.  My siblings are all going to be known by their birth order number now I guess.  Number 5 is sitting here commenting how she is the "poor middle child", never got any attention.  Can you feel my sympathy?  Number 1 just threw in the "we are trying to find some compassion poor middle child" comment.  HA.  See, I come from a long line of snot nose brats.  At least I come by it honestly.  Right?  RIGHT?

I told these broads I had work to do so if I write something that makes no sense at all, blame them.

I was thinking I hadn't made many bar type desserts and quite frankly I like bars.  I am on a cupboard use up!  This was born out of that.  I had random things needing used and it turned out simply delectable!  A nice crunchy top, a gooey marshmallow middle and a chewy brownie bottom.  I love all of the texture going on in these, it is a party in your mouth!

These freeze quite nicely and really stand up to hot weather well, so great for outdoor parties!

You will need:

1 box brownie mix  (one you can make in a 7x11 or 9x9 or 8x8 baking dish)
1 10oz bag of mini marshmallows
1/2 stick of butter
1/2 cup nutella
3 cups rice crispies

Prepare brownies per the package directions.  Use one of the sizes mentioned above or something very close.  You won't have enough rice crispy mix for a 9x13.  IF you choose that size, or it is all you have, you will need to double the ingredients in red. 

Remove from oven and pour over 1/2 of your bag of marshmallows.  *you will need the rest for the topping*.  Turn the oven off and put the brownies back in for 5 minutes.  The marshmallows will melt and puff up.  Remove and let cool, the marshmallows will deflate a bit. 

In a medium saucepan melt butter, add in marshmallows and nutella.  Stir constantly until all ingredients are melted, and smooth.  Add in rice crispies.  Stir until all ingredients are combined and spoon small blobs over the marshmallow topped brownies.  Then you can use your fingers sprayed with nonstick spray or a spatula to connect them, thus, covering the entire top of the brownies. 

Refrigerate for 20-30 minutes. 

NOTE: I also lined my pan with parchment going on direction.  Leave it longer than you need so you can "lift" the brownies out of the pan to cut them easier. 

Enjoy these yummy chocolate treats!

Your "crispy, gooey and chewy" Chefwannabe

Peanut Butter Blondies

Oh my gosh you guys.  I hit the jackpot.  First off, I met a wonderful woman, Heather, who has become a dear friend, AND I hit the jackpot with this recipe of hers I am going to share with you!

Foodies just find each other.  I have met so many wonderful people in the last 1.5 years through blogging.  I am so blessed, really I am.  These women and men have become great friends and I hope one day we will all meet "in the flesh".  Until then I will cherish and nurture our friendships over the computer!!   I started watching Heather's YouTube channel a long time ago, I had left her a few comments here and there and when I found out she had a Facebook page, I was thrilled.  Heather is my kinda lady, just an everyday mom, and wife, who loves her family, lives her life as best she can, and has a heart of gold.  We became fast friends and I couldn't be happier!! 

I have been scopin' out her goods, errr....recipes rather, and came across these Peanut Butter Blondies.  Now blondies are my husbands favorite!!  So, I gathered my ingredients, I baked these beauties, and guess what.  The dog ate them.  I swear, with God as my witness, I almost DIED!!  So, then I learned I was going to be receiving the Pampered Chef Brownie Pan.  WELL, I HAD to wait to get that to remake them!  I got it, I got it, I GOT IT!  I LOVE this thing unlike I have ever loved any other inanimate object!  I followed the recipe exact last time, but this time I chose to omit ONE item.  I will tell you when we get there. 

So if you would like to watch Heather and (infamous) Toby, her hubby who is her camera man and taste tester extraordinaire, you can find her videos here at Heatherzblueyez1974.  You can find her at her blog MishMawsh And Other Things.  You can LIKE her on Facebook Heatherrzblueyez1975 OR Twitter at HeatherzKitchen.  You will find her easy to relate to and easy to hang out with.  Her recipes are delicious, great everyday food, for families, things kids will eat and adults too!! 

Here is what you will need for her recipe for Peanut Butter Blondies!
6 tbsps melted butter
1 cup brown sugar
1/2 cup peanut butter
1 large egg
1 tsp vanilla extract
1 cup flour
1/8 tsp baking soda
1/4 tsp baking powder
1 cup caramel chips
1 cup chocolate chips (I omitted these because I wanted to taste the blondie without overpowering it with chocolate but add if you like, as I said the original recipe calls for them)

DO NOT skip adding the caramel chips.  They add the most incredible chewy texture and flavor.  LAWDY I love these!

OK, anyway, preheat your oven to 350.   Now, I used my PC Brownie Pan but you can also use an 8x8 or 9x9 pan.  Get them sprayed with nonstick cooking spray and set aside.

Cream, butter, sugar and peanut butter together.  Add in your egg, vanilla, baking soda, and baking powder.  Mix in your flour and then fold in your chips.  This will make 12 brownies in the brownie pan or a regular square pan of brownies as mentioned above. 

Bake for 20-30 minutes if baking a regular pan.  Bake 22-25 minutes if making them in the brownie pan.  A toothpick inserted might come out a little moist but no batter, they are DONE at at that point.  As they cool and carry over cook, they become chewy perfection!

Did I mention NOT skipping the caramel chips?!  OK, good. Let cool COMPLETELY before cutting and serving!

I mixed mine a bit different because I am an impatient woman who wants to throw everything in a bowl at once and have it turn out perfectly! Here is a link to the original post... Peanut Butter Blondies.

Enjoy these babies, we sure did!! 

 

Your  "yes that missing bite in the photo was ME, OK?" Chefwannabe

Whopper Brownie Bites

Sometimes, one of my favorite things is to peruse (omgosh, my sister uses this word ALL the time and it drives me NUTS and here I just used it) the store, grocery store, Target, drug store, ANY store with food and see what I find on sale or on clearance and then write a recipe around it.  When my creative juices feel all dried up, it gives me inspiration. 

 

That is exactly what happened when I found this bag of Whoppers.  I seem to have these fond childhood memories of my dad making us "malts" in the blender as kids.  Not shakes, malts.  He used that wonderful malt powder we all know and love!  The Whoppers just confirmed that I needed to make something chocolate...malted....and delicious with them!   I will confess something, right here, and right now.  I have never made homemade brownies.  Yes, I know, shoot me now.  The good thing is, I will from now on!  This recipe from my mom is amazing.   I of course added some malt powder and such but, on the regular, you can bake these in an 8x8 pan!  They are SO fudgey which is how I like my brownies!

If you decide not to use liners, spray your mini cupcake pan liberally!  Don't forget or you will be serving them savage style, everyone trying to chip their brownie bite out of the pan at once!  Wouldn't THAT be fun!  I also piped my icing, you can just dollop it with a teaspoon, I am just obsessed with piping anything I possibly can.  It's a personal thrill.....leave me alone, don't judge. HA

Brownies:
1/2 cup butter (1 stick)
1/4 cup cocoa
1/4 cup chocolate malted milk powder
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp salt

Preheat oven to 350 degrees.  Using a mini muffin pan, add liners or spray liberally and set aside.  In a medium saucepan, melt butter completely.  Remove from heat and add cocoa, malted milk powder, sugar, eggs, vanilla, and salt.  Mix until completely combined.  Now add in flour, mix until JUST combined.  Using a teaspoon or small cookie scoop, fill each cup about 2/3rds of the way.  You should get 38 mini brownie bites out of this batter.  Bake for 12-14 minutes, until a toothpick comes out clean!  Let cool completely.

Chocolate Malted Buttercream:
1/4 cup butter (room temperature)
1 tbsp cocoa powder
3/4 cup powdered sugar
1/4 cup chocolate malted milk powder
1 tsp vanilla
1/2 cup SMASHED Whoppers (I mean smashed to dust or it will clog your piping bag if you are piping)
38 whole Whoppers

Mix all ingredients.  Place in a piping bag or use a teaspoon and add a small dollup to the top of each brownie.  Use a star tip or plain piping bag, or heck, use any tip you like!  Add a whole Whopper to the top of the dollop of icing!

Make sure to keep these sealed in a container to keep them fresh until you are ready to serve.  You could also freeze these!!

These are so good and will work wonders on your chocolate cravings!  ANYTIME!!

Your "do you whopper or don't you whopper"chefwannabe

Where's The Macaroon Brownies!

There is a method to my madness you guys.  I swear there is.  I asked on Facebook how many of you like coconut.  I couldn't believe it!  I always thought most people DIDN'T like it.  You proved me wrong in a hurry.  I don't care for coconut unless it involves lotions, oil, or flavoring.  I don't enjoy the real deal.  This is how I keep from eating these things, I just make things I don't like! HA!  Genius, right?  I knew you were thinking it, it is OK to admit it. 

Anyway, when I named these all I could think of is "Where's Waldo?" when my husband asked, where the macaroon part was.  Thus, we got this name for them.  They are really so delicious, I even tasted one.  All good cooks taste their own food before they serve it.  WAIT, for the love....are you telling me if you make something you don't like, you don't TASTE it?  You just feed it to the masses?  I feel faint.  I actually loved these.  So moist and delish on the inside, soft and chewy brownie on the outside.  Perfection!

Let me tell you something that will make some of YOU faint.  Ready?  I can't type it, I am laughing to hard, because some of you FRRRRRRRRRRRRRRRREAK out over this.  Ready now?  I used a BOXED brownie mix!  You busy moms will thank me.  I figure, what the heck.  End of my story.  So go ahead, purchase your favorite brand because I KNOW you have one, you sly cat.....I know you do!  Prepare it per the package directions and set the batter aside.  You have some other work ahead of you!

MACAROON MIXTURE:
1 cup coconut
1/2 cup sugar
1 tsp vanilla
1 egg
1 tbsp cornstarch
Combine all ingredients.  Form into balls.  You should get 15, you only need 12.  Feel free to bake the others off as plain macaroons.  DO NOT feel tempted to add to the others to make them all bigger.  If they are bigger the brownie batter won't cover!  Bake away my dear chefwannabe.....and just trust me.  Put them in the freezer for 15 minutes.  I can be longer, just at least 15. 

Preheat your oven to 350 degrees.  Spray your muffin tin with non stick cooking spray, liberally.  Add 1 tbsp of batter into the bottoms of each cup.  Now, take the ball of macaroon mix, flatten it out just a wee bit and put it on top of the batter.  Don't push it down once it is in.  Make sure it has room to groove all around it so that the rest of the brownie batter can get around it.  When you have placed all of the balls, cover each with more batter.  Just keep feeling by the tablespoon until they are all filled and you can no longer see the macaroons!!

 

Bake for 30 minutes.  Let sit in the pan until completely cooled!  Carefully run a knife around the edges and they will pop right out.  If you try to do it while they are hot, they will come apart to easy.  They need to carry over cook and they are perfection!  You can do the toothpick test but not sure how accurate it will be with the macaroon centers.  The tops will be nicely firm, you will know when they are done, I have faith in you!

These will pop in your freezer nicely as well!  You can make them ahead or take one out at a time for a treat!  Let it sit 30-60 minutes on the counter and you are good to go!

Your "does NOT care for macaroons but these, are different" chefwannabe

Chocolate Amaretti Trifle

Tonight's post is brought to you by......my new camera!

You guys have no idea how excited I am.  OK a few of you MIGHT.  My husband gave me an early anniversary gift, a new camera!  I was using a cheapo digital, which was OK and sometimes you just have to work with what you have for as long as you need too.  I did.  But now, I am obsessed with my food photos.  I think you will notice a difference.  I hope you do!

I have had this recipe on the shelf for a bit.  I wanted to wait for the new camera so this could be my first blog with it.  These freeze perfectly, and can be made in advance and then allowed to thaw while you are eating dinner!  I made them in the jars for easy storing.  I am always freaky about fridge smells and worrying if their are any, they might get into other food.  Besides, lids just make for less chances of spills or anything else.  That being said, I would guess you could easily keep these frozen for a month.  Take them out and let come to room temp for a couple of hours or put in the fridge to thaw overnight.  Perfect for those with kids or adults into pre-portioned meals and desserts and they look so sweet in these jars.  Take one to work with a spoon tied with a ribbon around the neck or a note wishing someone you love a great day!

Now, you will need a pan of brownies.  However you like em', just do it. I will link a delicious brownie recipe from a fellow blogger, and trust me when I tell you, if she makes it, it HAS to be amazeballs.  At the same time, if you want to make a pan of brownies from a box, go forth and do it with pride! 

You can use any small cups, custard dishes, ramekins, sundae glasses, wine glasses, etc.  You can also make this as one big trifle.  This will make 6 individual trifles.

You will need:

1 pan of brownies (try Danielle's over at (Hugs & Cookies XOXO)
1- 7oz container of marshmallow fluff
1- 8oz container of cool whip
2 cups of crushed up Amaretti Cookies or you can purchase them! (Don't completely make them into dust!  You want some chunks for crunch and texture!)

In a bowl combine your cool whip and marshmallow fluff with a hand mixer.  Mix until smooth and creamy. 

Set this aside.  Make sure your jars are clean and completely dry.  You will only need half of your pan of brownies for individual trifles.  You can use them all if you are making one large trifle.  I find it easiest to do them all at once.  Cookies in all the bottoms, cream, etc....  This way you can adjust as needed as opposed to getting to the last one and not having enough. 


Layer:
Cookies
Cream
Brownies (make this the thickest layer)
Cream
Cookies

The truth is you can layer them however you like.  This is just how I did it and how I felt it looked best!  Since you will have extra brownies, you might want to start with a small layer of brownies first and then the cookies, making your middle brownie layer a bit smaller.

I didn't over fill these, as it would defeat the purpose of putting lids on for storage or freezing!

 

I hope you enjoy them, they are delicious little sweet treats! 

 

Love to you all!  Thank you for being part of Chefwannabe!

Your "38 and still love having my own" chefwannabe

Double Chocolate Mint Brownies

This recipe is a first. 

It is the first time, I have no story or history behind a recipe.  Seriously, have you ever known me to be short on words? 

This makes me nervous.  In fact, I almost feel inclined to make something up but I can't.  I don't roll like that.  So what I will tell you is that I was hungry for something sweet.  I had a bag of chocolate mint chocolate chips I needed to use. I have never liked any brownie recipe I have ever made, so like I do sometimes, I take different parts or just add my own stuff, subtract the icky stuff and hope it works out for the best.  HOLY COW, these brownies are fudgy, soft, chewy, SOOOO chocolatey and a not overpowering, just perfect hint of mint.  Please just go make them.......

Oh that frosting, yea, another happy accident.  Same day as my Spicy Shredded Beef Sandwiches happy accident.  Hmm...do you think either were REALLY accidents?  HA!


Double Chocolate Mint Brownies
1/2 cup butter
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 eggs
1 tsp vanilla
1 tsp mint flavor
2/3 cup all purpose flour
1/4 tsp baking soda
1/2 cup mint chocolate chips

Preheat oven to 350 degrees.  Line 8x8 baking pan with parchment paper or foil extending the sides 1 inch above the top of the baking pan for easy removal.  Spray foil or parcheent paper with nonstick cooking spray. 

In a small pan melt butter and chocolate together.  Stir constantly until melted and smooth, let cool and place in a mixing bowl.

Add sugar, eggs, vanilla, and mint flavoring to the cooled chocolate.  Mix until smooth and everything is incorporated.  Mix flour and baking soda together and then add into mixture, stirring until well combined.  Fold in mint chocolate chips. 

Pour into lined and greased baking pan and bake 30 minutes.  Let cool before frosting!

Chocolate Mint Frosting
3 tbsp butter
1/4 cup cup chocolate chips
1/4 cup chocolate mint chips
1/4-1/3 cup powdered sugar

Melt butter and chocolate chips in the microwave, 30 seconds and then stir, just until all chocolate and butter are melted and smooth. Add in 1/4-1/3 cup of powdered sugar. Mix well, with beaters! Add in 1/8 tsp of mint flavoring. Using a piping back or a spoon dollop a bit of icing in the middle of each brownie. Top with a few chocolate mint chips!

Oh crap, I forgot to tell you I kept a few chips aside and when I pulled the brownies out of the oven I sprinkled a few on top!


Your "chocolate AND minty breath in one" chefwannabe

Polka Dots!! Cheesecake Brownies

I adore "poka-bots".  (Chefwannabe reader Ruthann told me about poka bots and I LOVED it)  I mean I ridiculously adore polka dots.  I also adore, You Tube cooking shows.  It is this nightly ritual that I rarely allow to be interrupted.  After dinner, I get out my computer, lay on my bed and slip into cooking video heaven.  There is always great food, great people, and even catchy little intro's.  One channel I am subscribed to and follow, OK, so maybe I stalk this channel...don't judge, is yoyomax12.  Tammy is a delightful wife and mom from Canada who my husband refers to as the "cupcake queen".  She makes many great recipes, but this woman can make nearly any kind of decorated cupcake I have ever seen or imagined could be made.  This week, I laid down to make my journey into my alternate reality (you tube) and here is a video I could only dream existed.  Cheesecake/Brownies AND polka dots?   Get outta' here...   She did adorable multicolored polka dots but you know I just went for the Chefwannabe, orange ones!

These are so good, I even paid the carpet cleaner in brownies!  Seriously, it seemed to work well! HA!

Without further adieu let's get to the recipe.  These are so easy, and to be honest, they get even better the more chilled they are!  I loved them a couple hours after I made them but after they were in the fridge overnight, they were  *in my best opera voice* AMMAAZZZzZIINNNGG! 

You will need:
 Any brownie mix, prepared and baked
in a 9x13 pan

Cheesecake Mixture:
4 8oz. bricks of cream cheese, softened
4 eggs
1 cup white sugar
1/4 flour
1 tsp vanilla (or more, teehee)
Food coloring (optional)
pastry bag or Ziploc bag.

Prepare your brownies as directed.  Bake them completely and let them sit while you prepare the cheesecake filling.

In a bowl mix cream cheese, eggs, sugar, flour and vanilla.  Mix with a hand mixer until it is completely smooth and creamy.  Easy, right? 

Now, remove 1/2-3/4 cup of the batter and put it into a separate bowl.  Add food color and mix completely.  You can do more than one color.  If you choose to use 2 or more colors, use 1/4-1/3 cup for each color.  Put each color in either a pastry bag, or a Ziploc bag that you cut the tip off of. 

Spread cheesecake batter over the brownies. 

Take your colored batter and make "poka bots" all over the top!  It is fun just TELLING you about it! 

Bake at 325 degree's for 30-40 minutes.  Don't bake it until it is browned, just until the middle isn't wiggly and jiggly anymore!   The "dots" will not spread, they will stay in tact and not run together, it is so cool! 

Let cool completely before you cut them.  It makes a huge difference in my opinion.  If you have time, cover and refrigerate. 

I think these would be awesome for parties.  You can coordinate the colors with party decorations, etc. 

Please stop over and visit Tammy.  She is funny, talented and so fun to watch!  Thank you Tammy for letting me enjoy this recipe too!

Your "You Tube Addict" Chefwannabe