I found a recipe for a new dessert–Peanut Butter Brownies!

Ingredients

1 1/2 cups creamy peanut butter

1/2 cup all-purpose flour

2/3 cup unsweetened cocoa powder

3/4 cup salted butter

3 oz. dark chocolate bar (72%), chopped

1 1/4 cups granulated sugar

1/4 tsp. kosher salt

1 1/2 tsp. vanilla

3 large eggs

1/3 cup semisweet chocolate chips

1/3 cup peanut butter chips

Directions

Preheat the oven to 350°. Lightly grease a 9-by-9-inch square baking pan then line with parchment paper, leaving an overhang on all sides. Microwave the peanut butter for 30 seconds; stir. Repeat as necessary until peanut butter is pourable. Pour into the prepared pan. Freeze until firm, about 1 hour. Remove the peanut butter layer and transfer to a small sheet tray. Store in the freezer until ready to use. 

Sift together the flour and cocoa powder in a medium mixing bowl.

Melt the butter and chocolate in a medium saucepan over medium heat, stirring often. Remove from heat.

Beat the sugar, salt, vanilla, and eggs in a large bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes. Slowly drizzle in the melted chocolate mixture on low speed until combined. Beat in the flour mixture on low speed until just combined. 

Pour half of the batter into the prepared pan. Remove peanut butter layer from the freezer, and place on top of brownie batter. Top with the remaining half of the brownie batter, and spread to even out the top. Sprinkle the top with the chocolate chips and peanut butter chips.

Bake in the preheated oven for about 40 minutes or until puffed, dry to the touch, and set on the top (a wooden pick inserted in the center will not come out clean). Cool completely in the pan on a wire rack, about 3 hours. Cut into 16 squares.

Enjoy!

In keeping with our Valentine themed offerings this month, I present Red Velvet Brownies!

Ingredients

Brownies:

Cooking spray

1 (4-oz.) bittersweet chocolate baking bar, chopped

3/4 cup (6 oz.) salted butter

1 1/2 cups granulated sugar

4 large eggs

1 1/4 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. table salt

1 (1-oz.) bottle red liquid food coloring

2 tsp. vanilla extract

Cream Cheese Frosting:

1 (8-oz.) pkg. cream cheese, softened

1/2 cup (4 oz.) salted butter, softened

6 cups powdered sugar

2 tsp. vanilla extract

Directions

Prepare the oven and baking pan:

Preheat oven to 350°F.  Lightly grease bottom and sides of a 9-inch square baking pan with cooking spray; line bottom and sides with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease (with cooking spray) parchment.

Melt chocolate:

Microwave chocolate and butter in a large microwavable bowl on HIGH until melted and smooth, 1 1/2 to 2 minutes, stirring at 30-second intervals. Whisk in sugar; add eggs, 1 at a time, whisking just until blended after each addition.

Make batter:

Whisk together flour, baking powder, and salt in a medium bowl. Gently stir flour mixture, food coloring, and vanilla into chocolate mixture, stirring just until well incorporated.

Bake Brownies:

Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Transfer to a wire rack, and let cool completely, about 2 hours.

While Brownies cool, prepare the Cream Cheese Frosting:

Beat cream cheese and softened butter in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy. Reduce speed to low, and gradually beat in powdered sugar until blended. Beat in vanilla. Increase speed to medium-high, and beat until light and fluffy, about 1 to 2 minutes.

Frost brownies:

Using a piping bag fitted with a large star tip, pipe frosting on top of brownies or spread frosting over brownies. Cut brownies into squares.

ENJOY!

Our first baked item for the month is a Heart-Shaped Cake!

Ingredients

Cake:

1/2 cup bittersweet chocolate chips (3 oz.)

1/3 cup boiling water

3/4 cup (6 oz.) salted butter, softened, plus more for greasing pans

1 1/2 cups granulated sugar

3 large eggs, separated

1 tsp. vanilla extract

1 1/2 cups (about 6 3/8 oz.) all-purpose flour, plus more for pans

3 Tbsp. unsweetened cocoa

3/4 tsp. baking soda

3/4 tsp. table salt

3/4 cup whole buttermilk

Frosting:

3/4 cup (6 oz.) salted butter, softened

4 1/2 cups (about 18 oz.) powdered sugar

1 tsp. vanilla extract

1/4 tsp. table salt

1/3 cup finely chopped fresh strawberries (from about 3 large strawberries)

1 to 2 drops soft pink food coloring gel

Garnishes:

Pink sanding sugar (optional)

Sliced strawberries

Directions

Prepare the Cake

Prepare oven and cake pans:

Preheat oven to 350°F. Grease (with butter) and flour 1 (8-inch) round cake pan. Line bottom of pan with parchment paper; lightly grease parchment paper with butter. Grease (with butter) and flour 1 (8-inch) square cake pan; line bottom of pan with parchment paper; lightly grease parchment paper with butter. Set aside.

Melt chocolate:

Place chocolate chips in a small heatproof bowl; pour boiling water over chocolate. Whisk until chocolate is melted and smooth. Let stand until cooled to room temperature, about 15 minutes.

Make Cake batter:

Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add granulated sugar, beating until light and fluffy, 3 to 4 minutes. Add egg yolks, 1 at a time, beating just until blended after each addition. Add vanilla and cooled melted chocolate, beating until blended. Whisk together flour, cocoa, baking soda, and salt in a separate bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until just blended after each addition.

Add egg whites to batter:

Beat egg whites in a separate bowl with an electric mixer on medium speed until soft peaks form, about 1 1/2 minutes.  Gently fold egg whites into batter. Pour batter evenly into prepared pans.

Bake Cake:

Bake in preheated oven until a wooden pick inserted in centers of cake layers comes out clean, about 25 minutes.

Cool in pans on wire racks 10 minutes. Remove cake layers from pans; remove parchment paper, and let cool completely on wire racks, about 1 hour.

Prepare the Frosting

Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add powdered sugar, vanilla, salt, and strawberries, beating on medium speed until mixture is fluffy, about 2 minutes. Beat in desired amount of soft pink food coloring gel until desired color is reached.

Assemble the Cake

Shape heart from Cake layers:

Place the square layer on a serving platter in a diamond position. Cut round cake in half crosswise, creating 2 perfect half-moon shapes. Position halves against the 2 top angles of the square, forming a heart shape.

Decorate Cake:

Spread Frosting over top and sides of cake, and sprinkle with sanding sugar, if desired.

Arrange strawberry slices around top edge of cake.

ENJOY!

The last recipe this month is Apple Cinnamon Rolls!

Ingredients:

2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp instant yeast

1/2 tsp salt

1/2 cup warm milk

1/4 cup unsalted butter, melted

1 large egg

2 medium apples, peeled, cored, and diced

1 tsp ground cinnamon

1/4 cup brown sugar, packed

1/2 cup powdered sugar (for glaze)

1-2 tbsp milk (for glaze)

Instructions:

In a large bowl, combine the flour, sugar, yeast, and salt.

In a separate bowl, whisk together the warm milk, melted butter, and egg. Add the wet ingredients to the dry ingredients and stir until a dough forms.

Knead the dough on a floured surface for about 5 minutes, or until smooth and elastic. Place it in a lightly greased bowl, cover, and let it rise for 1 hour, or until doubled in size.

While the dough rises, prepare the filling. In a medium bowl, toss the diced apples with cinnamon and brown sugar.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.

Spread the apple mixture evenly over the dough, then roll it up tightly from one edge.

Cut the dough into 8 even slices and place them in a greased baking pan.

Cover and let the rolls rise for another 30 minutes, or until puffy.

Preheat the oven to 375°F. Bake the rolls for 20-25 minutes, or until golden brown.

While the rolls bake, prepare the glaze by whisking together the powdered sugar and milk until smooth.

Drizzle the glaze over the warm rolls and serve.

ENJOY!

These Carrot Cake Muffins sound yummy!

Ingredients:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt

1 large egg

1/2 cup brown sugar, packed

1/4 cup vegetable oil

1 tsp vanilla extract

1 1/2 cups grated carrots (about 2 medium carrots)

1/4 cup chopped walnuts (optional)

1/4 cup raisins (optional)

Instructions:

Preheat your oven to 350°F  and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, beat the egg with the brown sugar and oil until smooth. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture and stir until just combined.

Fold in the grated carrots, walnuts, and raisins (if using).

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy!

In honor of the day, I’m bringing my best Peanut Butter Fudge Recipe!

Peanut Butter Fudge

Ingredients

2 cups sugar

⅔ cup milk

2 cups smooth peanut butter

I cup marshmallow creme

1 teaspoon vanilla

Instructions

Line an 8-inch square pan with parchment paper or foil. 

Place evaporated milk and sugar in a saucepan. Bring to a boil over medium heat, stirring occasionally and then continue to stir and heat for 5 more minutes. Remove from heat and add peanut butter and marshmallow creme stirring until combined, then add the vanilla.

Quickly pour into the prepared pan and smooth the top with a spatula. Let cool for about 3 hours, then remove from the pan using the edges of the parchment paper and cut into small squares.

ENJOY!

Hubby loves pecan pie, so I wanted to try this Pecan Pie Bar recipe!

Ingredients

Crust

1 cup butter

3/4 cup granulated sugar

1/2 tsp. salt

2 1/4 cups all-purpose flour

Filling

1/2 cup butter, melted

1 cup dark corn syrup

1 cup light brown sugar

4 large eggs

1 Tbsp. vanilla extract

1 tsp. salt

3 cups pecan halves

Directions

For crust: Preheat the oven to 350°F. Butter or spray the bottom and sides a 13-by-9-inch baking pan with baking spray. Line the pan with parchment paper or foil letting the excess extend over the edges of the pan. 

Cube the butter and place in a saucepan over medium heat. Cook until the butter smells nutty and the solids have turned brown, 6 to 8 minutes. Immediately pour the butter into a medium bowl to stop the cooking. Whisk in the sugar and salt. Add the flour, and stir until it is fully moistened. Press the crust evenly into the bottom of the prepared pan. (The crust will be moist. Press carefully to reach all edges and corners of the pan).

Bake for 15 minutes. Remove and lightly press down any large bubbles in the crust. 

For the filling: In a large bowl, whisk together the melted butter, corn syrup, brown sugar, eggs, vanilla, and salt until smooth. Stir in the pecans. Pour over the baked crust.

Bake at 350°F until the topping is puffed and set (it should not wiggle), 30 to 35 minutes. Let cool completely in the pan. Use the excess parchment or foil to lift the bars out of the pan. Cut into squares to serve.

ENJOY!

I thought we’d start the New Year off with Champagne Cupcakes!

Ingredients

For the cupcakes:

1 15.25 oz box vanilla or white cake mix

1 cup sparkling wine, such as champagne, prosecco or cava

3 eggs

1/2 cup vegetable oil

For the champagne buttercream:

2 sticks salted butter, softened (1 cup)

4 1/2 cups powdered sugar

2 Tbsp. heavy cream

1/2 tsp. finely grated lemon zest, optional

1/4 cup sparkling wine, such as champagne, prosecco or cava, at room temperature

Gold and white sparkly sprinkles, for garnish

Directions

For the cupcakes: Preheat the oven to 350 degrees. In a large bowl, whisk to combine the cake mix, sparkling wine, eggs and oil. Line 24 muffin cups with paper liners. Fill each with 3-4 tablespoons of batter. Bake for 12-15 minutes. Let cool for 5 minutes in the pans, then transfer the cupcakes to a wire cooling rack to cool completely, about 1 hour.

For the champagne buttercream: In the bowl of a stand mixer, beat the butter on medium speed until creamy, 1-2 minutes. Add the powdered sugar, heavy cream, lemon zest (if using) and prosecco. Mix on low speed just until combined, then increase to medium-high speed and beat for 1-2 minutes, until light and fluffy.

Spread the icing on the cupcakes or transfer it to a piping bag fitted with a large star tip. Pipe the icing around the outer edge of the cupcake, spiraling into the center until the cupcake is completely covered. Top with sprinkles and serve.

ENJOY!

This is another brand new holiday recipe—Salted Caramel Bundt Cake!

Ingredients

CAKE

2 sticks salted butter, at room temperature

3 cups all-purpose flour, plus more for the pan

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 cups packed light brown sugar

1 tsp. instant espresso powder

4 large eggs, at room temperature

1 Tbsp. vanilla extract

3/4 cup whole milk

GLAZE

1/2 cup unwrapped hard caramel candies, such as Werther’s Original (about 24)

2/3 cup heavy cream

1/4 tsp. salt

1/4 cup white chocolate chips

 Directions

For the cake: Preheat the oven to 350˚. Butter a 12-cup bundt pan, then dust with flour, tapping out the excess, making sure the pan is fully coated. Combine the flour, baking powder, baking soda and salt in a medium bowl and whisk to combine. Beat the butter, brown sugar and espresso powder in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Increase the speed to medium-high and beat until light and fluffy, about 3 more minutes, scraping the sides of the bowl as needed. Beat in the eggs one at a time, then beat in the vanilla. Beat in the flour mixture in 3 additions, alternating with the milk, beginning and ending with flour. 

Pour the batter into the prepared bundt pan and smooth the top. Bake until a long toothpick or skewer inserted into the cake comes out clean, about 50 minutes. Let cool 5 to 10 minutes in the pan, then invert the cake onto a rack to cool completely. 

For the glaze: Put the hard candies in a small resealable bag and roughly crush with a rolling pin. Pour the candies into a small saucepot and add the heavy cream and salt. Cook over low heat, stirring constantly, until the candies are totally melted and the glaze is smooth and thick, scraping the bottom of the pan so the mixture doesn’t burn. Let stand 5 to 10 minutes to cool slightly and thicken a bit more. 

Meanwhile, put the white chocolate chips in a small microwave-safe bowl and microwave in 20- to 30-second intervals, stirring, until smooth. Drizzle the salted caramel glaze over the cake, letting it run down the sides. Drizzle the white chocolate over the caramel. Let set, about 10 minutes.  

ENJOY!

Georgia inspired me to switch out walnuts in my cookies and use pecans instead.  What a distinct improvement!  I found this recipe for Butter Pecan Fudge!

Ingredients

1 teaspoon plus 1/2 cup butter, cubed

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup heavy whipping cream

1/8 teaspoon salt

1 teaspoon vanilla extract

2 cups sifted confectioners’ sugar

1 cup coarsely chopped pecans, toasted

Directions

Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter.

In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir).

Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners’ sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool.

Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

ENJOY!