Sluttarella Brownies

I guess if you’re going to take a shot at something you may as well go as all out crazy as you can think of. I was tipped off to Slutty Brownies by a coworker who asked if I could make them, so I did and they went over pretty well. If you don’t know about slutty brownies they’re a pretty crazy three layer brownie with cookie dough on bottom, Oreo cookies in the middle and a layer of fudgy brownies on top. Super sweet and all kinds of yum, but I don’t like Oreo’s very much, so after the first go I thought that a way to make these even better would be to use Nutter Butter cookies because those are at least a thousand times better than Oreo’s any day of the week. I’ve almost completely cut out packaged cookies all together since I think I could make stuff infinitely better, but so could anyone. Anyway, since I’m experimenting with Nutter Butter’s I figure I may as well add peanut butter chips to the cookie dough, so we’re going chocolate chip peanut butter cookie dough, Nutter Butter, and on top a Nutella brownie. Hence, Slutterella Brownies, (Slutter Butter Brownies was my first thought) and before you kill me for the name, I didn’t come up with it, so take it somewhere else.

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As for my recipes, they’re sort of a combination of What’s Gaby Cooking and the idea of Nutella Brownies from Buns in my Oven, so shout out to both of those sites for the inspiration.

Here we go with the recipe, I hope you’re ready.

Sluttarella Brownies

 

Brownie layer:

  • 10 tablespoons of butter (1 stick plus two tablespoons)
  • 1 cup of white sugar
  • 3/4 of a cup of cocoa powder
  • 1/2 cup of Nutella or other hazelnut spread
  • 1/2 teaspoon of salt
  • 2 teaspoons of vanilla extract
  • 2 eggs
  • 1/2 cup of all-purpose flour
  • 1/4 cup of powdered sugar to dust the brownies afterwards (optional)

Nutter Butter layer:

  • 1 package of Nutter Butter cookies

Cookie dough layer:

  • 1/2 cup of unsalted butter (at room temperature)
  • 1/4 cup of brown sugar
  • 1/2 cup of white sugar
  • 1 egg
  • 1 1/2 teaspoons of vanilla extract
  • 1 1/4 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 cup of chocolate chips
  • 1/2 cup of peanut butter chips

Starting with the brownie layer

1. Melt butter in saucepan. Once melted add sugar and cocoa powder then whisk well.

2. Add two eggs, salt, and vanilla and continue to mix be careful not to let eggs sit or they may cook in hot mixture. Mix in flour then set aside.

On to the cookie dough layer:

3. Cream butter and sugars together.

Protip: Before you throw away that wrapper from the stick of butter, go ahead and smear it all over your baking pan/dish so that you don’t need to spray it down.

4. Add egg and vanilla extract. Mix.

5. Add flour, baking powder, baking soda and mix well. Mix in chocolate and peanut butter chips. Set your dough aside.

Let’s put it all together!

6. At this point you can preheat your oven to 350 degrees.

7. You can line a baking pan with aluminum foil and spray it down or if you’re like me just grab one of those inexpensive foil pans from your local dollar store. Spray with non-stick stuff or use the wrapper from the butter stick like I mentioned above.

8. Drop your cookie dough into the bottom of the pan and make an even layer to form the base of the brownies.

9. Go ahead an open that package of Nutter Butter cookies and layer them over the cookie dough mixture. Don’t double down, this thing will be sweet enough when all is said and done, just stick with a single layer.

10. Pour brownie mixture on top and make sure it’s nice and even.

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11. Throw this ol’ girl in the oven and bake for 30-35 minutes. Test with toothpick or whatever to make sure it’s cooked. Once your toothpick/testing device comes out clean go ahead and remove this from the oven and let it cool. Once cool dust with powdered sugar.

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12. Enjoy with milk/ice cream or whatever else strikes your fancy.

I got a ton of compliments from my peeps at work, I think they’re way better than the Oreo version I made before, but that’s my personal opinion. Another thing to note is that you would never know there’s Nutella in here, the peanut butter is king here, the chocolate is second, hazelnut flavor is nowhere to be found, but that’s also not my intent, so if you really want the hazelnut flavoring you’re going to have to increase the amount from half a cup to 3/4 or maybe even a full cup. It’s your choice. Do with it what you will, I’m just providing a basic blueprint for one of the best brownies I’ve ever made. Make it your own like I made it my own, but you’ve got to try this, you will not be sorry…unless you eat the whole thing.

Hey, if you like this thing I made, you know what to do. Thanks for taking a peek. Until next time.

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Peanut Butter and Nutella Cookies

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I got this idea for making peanut butter cookies the other day, but not just any old peanut butter cookies I had to put a little sumtin’ sumtin’ in them, so I decided to go with a little hazelnut spread (aka Nutella or in my case the new Jif hazelnut spread) then I had to decide how to make them and I came across two recipes that I based my variation on:

http://pickfreshfoods.com/2013/08/17/peanut-butter-nutella-cookies/

http://www.thesisterscafe.com/2012/07/peanut-butter-nutella-cookies

I give credit where credit is due, I liked the idea of both of these recipes, but I call this Steal the Baking for a reason. In any case, I made these cookies, they were amazeballs. I think you’ll love them if you give them a try. Here’s the recipe:

 

Peanut Butter and Nutella Cookies

 

  • 1/2 cup butter room temperature (1 stick)

  • 2/3 cup peanut butter (chunky or creamy, your choice, I always vote chunky because of texture)

  • 1 egg

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 2 teaspoons vanilla extract

  • 1 teaspoon almond extract (optional)

  • 1/3 cup of Nutella or similar chocolate hazelnut spread

  • 1/4 cup plain yogurt (Greek or whatever flavor you want, I went honey)

  • 1 teaspoon baking soda

  • 2 cups all purpose flour

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Makes about two dozen medium sized cookies.

1. Preheat oven to 350 degrees.

2. Cream butter and sugars.

3. Add yogurt, peanut butter, egg, vanilla extract, almond extract (optional, maybe this makes too many different nut flavors, I don’t know, do whatever floats your boat) and mix well.

4. In separate bowl mix dry ingredients. In two parts combine with mixture from step 3 above.

5. Spoon dough onto cookie sheet and flatten. Take teaspoon or so of hazelnut spread and drop on top of cookies. Take small amount of cookie dough and cover up the hazelnut spread, completely or not, make these cookies your own. I did not cover completely as you can see in the photos.

6. Bake at for 8-10 minutes or so depending on your taste. Remember it’s always best to undercook them because the residual heat will keep them cooking for a little bit after they’ve been taken out of the oven. I gave my cookies no more than 9 minutes and out they came.

7. Enjoy with your beverage of choice.

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Hope you love these cookies the way everyone who got to try these did, they’re delightful. Please let me know what you think of them.

S’mores Cupcakes (or Chocolate Graham Cracker Cupcakes With a Graham Cracker Crust)

I’ve been kicking around this idea for quite some time and when I was asked to make a little last minute treat for company, I figured this might be a good time to work on them. So, I did a little bit of research and after looking at multiple recipes I decided a little combination of three simple recipes would help me achieve more or less what I wanted. These are the three recipes I pilfered elements from: Cupcakes Take the Cake –S’mores cupcakes, Annie’s Eats –S’mores cupcakes, Culinary Couture Blog –Chocolate graham cracker cupcakes. A little idea from each went into these to make a very tasty cupcake. My only issue with these was that I didn’t try to make a frosting because it was so last minute, so I used Jet-Puffed marshmallow fluff for a jar and while it gave me the desired (more or less, anyway) flavor, it was not pretty at all. You know, this stuff:

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But, like I said they were good and I didn’t hear any complaints. Forgive me for not having better pictures, but I had a lot of people in the house and all I have is a couple shots of the finished products. Sue me.

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Here comes the recipe:

S’mores Cupcakes

  • 1/2 cup of flour
  • 1 and 1/2 cups of graham crackers finely ground
  • 2 teaspoons of baking powder
  • 1/2 stick of unsalted butter
  • 2/3 cup of sugar
  • 1 generous teaspoon of vanilla extract
  • 2 eggs, room temperature
  • 3/4 cup of milk
  • 1/2 cup of cocoa powder

For the Graham cracker crust:

  • 1 and 1/2 cups of graham crackers
  • 1/3 cup of butter melted
  • 1/4 cup of sugar (I skipped this ingredient, it was sweet enough without it)

1. Preheat oven to 350 degrees.

2. Grind about 40 graham crackers in food processor to make 3 cups. Split into two portions of 1 and 1/2 cups each. Set one aside for crust.

3. Melt butter in microwave and add 1 and 1/2 of graham crackers (plus sugar if desired) and mix well.

4. Spoon 1 tablespoon of mixture into cupcake liners and tamp down with small glass.

5. Place in oven for 5 minutes. Remove, but maintain oven temperature.

6. Combine flour, ground graham crackers, cocoa powder and baking powder in one bowl. Set aside.

7. Cream butter and sugar. Add one egg and mix well, then add second and continue to mix while adding vanilla.

8. Add flour and graham cracker mixture to creamed butter, alternating with milk and continue mixing until batter has a nice consistency.

9. Spoon mixture into cupcake liners to 3/4 full. Place in oven for 18-20 minutes or until a toothpick comes out clean.

10. Cover with your marshmallow frosting, small marshmallows, Jet-Puff, etc. If you have any remaining graham crackers from the crust feel free to sprinkle on top.

Enjoy!

Again, I used Jet-Puffed marshmallow crème, which, while it gives you the marshmallow taste you want for s’mores, it doesn’t look pretty because it goes from fluff to sticky marshmallow goo in no time at all. That’s why my cupcakes look the way they do, but I didn’t have many options due to my time constraints and not knowing that the marshmallow crème would just turn into cream. See?:

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The graham cracker crust gave the cupcake a great flavor as well as a little bit of texture. My only issue was that if you weren’t careful it all stayed in the liner. I found this to be easier to eat with a fork than to eat straight from the wrapper, but maybe that’s me. Who knows? But, hey if you want to try making these your own, feel free. I want to see how yours come out. Until next time.

Cookie Butter | Butter Cookies

Memo from the Department of Redundant Redundancies:

Dear Sir,

Your repetitious title seems to be repetitive.

Sincerely, Mr. Mister

—————————————————————————-cookie butter butter cookie

So, I’ve had this idea for a while, but I decided to finally try it out: Cookie Butter Cookies. Yes, I’m going back to the well that is Cookie Butter (aka Speculoos), which is essentially ground up cookies formed into a butter and they’re delicious. As always I’m trying to put my own little spin on them, so that’s what’s up. By the way, these cookies are probably not for the faint of heart. Maybe someday I’ll make something that is more diet friendly, but today is not that day. I should hate myself for making these, or maybe it’s because I hate myself that I’m making them, but turns out I just like to tinker with stuff most people wouldn’t think of tinkering with. This particular recipe is a jumpoff of this LandOLakes butter cookie.

cookie butter butter cookie

Cookie Butter Butter Cookies

 

  • 1 cup of butter

  • 3/4 cup of cookie butter
  • 1 egg
  • 3/4 cup of brown sugar
  • 1/4 cup of granulated sugar
  • 1 tablespoon vanilla extract
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  1. Mix butter and cookie butter until creamy.
  2. Add sugars, egg, vanilla, and baking powder. Mix.
  3. Slowly add in flour half a cup at a time. Mix.IMG_0055
  4. Place cookie dough in refrigerator 2 hours or so, until dough firms up.
  5. Prior to removing preheat oven to 350IMG_0054
  6. Baking time varies depending on your method of forming cookies. Cookie press, cookie cutters, dough balls, etc. Keep an eye on them and remove when they begin to brown. You can leave them on the cookie sheet and let residual heat finish them off for crispy cookies, otherwise remove and place on cooling rack, plate, etc.

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Your cookies should come out nice and tasty, they’re not terribly sweet, but they’re good. No complaints from the peanut gallery. Kids enjoyed them and if it were up to them they’d probably have finished them off in the first night.

Everyone at work seemed to love them. I prefer them as bigger cookies because I like them chewy and not crispy, but either way you tell me what you think of them because they’re pretty great if I do say so myself. Be forewarned as thin little cookies they were described to me as being, ‘dangerous’ because they’re so small and you will want them by the handful’s.

Please share any thoughts and come back again. Until then, I’m peacing out.

Mexican Chocolate Chocolate Cupcakes

Sorry for not writing something sooner. I don’t know how many people actually visit to check for updates versus subscribing/following the blog. I don’t get a ton of comments, so it’s tough to tell. In any case, I’m back with something a little different. Shout out to my co-worker May who I was talking to about some other thing and led me to this idea. This will span two posts, as I will post the frosting separately. This recipe is stolen from My Baking Addiction’s – Chocolate Chocolate Cupcakes only I passed on the chocolate frosting and decided to go with an horchata frosting instead. The idea stemmed from a summer party I had last year when I made my Mexican chocolate chunk cookies and horchata ice cream. That was a huge hit and when I was thinking of something to bake this week and I thought of Mexican chocolate chocolate cupcakes, but got stuck with what to top them with. I first thought of marshmallow icing, but that’s not how hot chocolate is drank south of the border. I sat on the idea for a day before I wondered if horchata icing existed. Turns out someone created it, so off I went to the store to pick up the necessary ingredients, namely horchata, but at the store I decided to just go ahead and make my own. Anyway, that’s the other recipe which you will find here: Horchata Icing.

Mexican chocolate chocolate cupcakes with horchata icing

Ok, without anymore unnecessary here’s a recipe that I hope you will enjoy: Mexican chocolate chocolate cupcakes.

MEXICAN CHOCOLATE CHOCOLATE CUPCAKES

Makes about 2 dozen cupcakes

  • 2 cups of flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • 2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 1 cup of unsweetened cocoa
  • 1 cup of oil or 1/2 cup of applesauce 1/2 cup of oil
  • 2 cups of hot water
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 1 cup (4 pucks) of Mexican chocolate broken up (See here how to do so)

1. Preheat your oven to 350 degrees.

2. Combine all ingredients into large mixing bowl and mix well.

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3. Fill cupcake cups 2/3 of the way with batter. The easiest way to do this evenly  is to scoop from the bottom where the chocolate chunks are and then a little from the top, so that you don’t get a dozen chocolate cupcakes and another dozen with chocolate chunks and not much else.

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4. Bake for 10-15 minutes or something like that, you know the drill, shove a toothpick inside and when it comes out clean they’re ready. Allow to cool before frosting.

Mexican chocolate chocolate cupcakes

5. Eat’em up!

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I ran into a couple of issues with these cupcakes, but I’m not sure which step is at fault, maybe someone out there with more experience could tell me. My cake stuck to the paper more than usual. I’m not sure if it was the Mexican chocolate, the half cup of oil, the cheap baking cups, or even a combination of all of those or none of those.

Mexican chocolate chocolate cupcakes with horchata icing

In any case, I hope you enjoy them with the horchata icing as I would recommend, but do with them what you will. They’re probably pretty good without icing, I wouldn’t know, but I’ll let you tell me below. Until next time, I stole the baking.

Fat Elvis Cookies or Banana & Peanut Butter Chip Cookies With Bacon Bits

I thought I had come up with this concept all on my own a couple of weeks ago, I hadn’t looked into it until yesterday, but I did not see this combination, so this is completely original and true to the King himself. A cookie comprised of mashed banana, peanut butter chips (which for some reason I invariably end up calling peanut butter chocolate chips, which does exist and is a swirly version of chocolate and peanut butter chips), and bacon bits. 20130121_190154[1]

I wouldn’t consider myself an Elvis fan, nor have I ever tried his signature peanut butter, banana, and bacon between two pieces of bread, which is then fried a la a grilled cheese sammy. So, the fact that this cookie even occurred to me is a little weird, but the truth is that these cookies are very nummy and if you tried them it would probably be a safe assumption that you’d grab more than one.

Enough about the origins of the idea that led to this cookie and on to the recipe itself, this stolen recipe comes from How Sweet It Is, which is ‘adapted’ from the recipe of someone else, which is pretty much how all blogs work at this point, right? Here’s what you’re going to need:

Fat Elvis Cookies

  • 2 cups plus 2 tablespoons of flour
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 8 tablespoons of butter, melted (1/2 cup or 1 stick of butter) then cooled
  • 1 cup of brown sugar
  • 1/2 cup of granulated sugar
  • 1 egg
  • 2 teaspoons of vanilla extract
  • 1 1/2 ripened bananas, mashed (Note: I didn’t use the ones pictured above, my were very ripe)
  • 1 2/3 cups of Peanut Butter chips (1 bag of Reese’s peanut butter chips)
  • 1/2 cup of bacon bits

1. Melt your butter in the microwave, then place in the refrigerator to cool.

2. Mash bananas.

3. Preheat your oven to 350 degrees.

4. Mix flour, baking soda, and salt in a bowl. Set aside.

5. In another bowl, mix cooled butter and sugars until combined.

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6. Add vanilla extract and egg and mix thoroughly.

7. Add in mashed bananas and continue to mix.

8. Slowly add in flour mixture.

9. Fold in peanut butter chips and bacon bits.

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10. Spoon onto cookie sheet and bake for 10-12 minutes, until edges are brown.

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11. Eat up, but try not to eat them all lest you turn into a Fat Elvis, and I’m not talking about the cookies.

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So, aesthetically I don’t necessarily find these cookies visually appealing. The cookie and the peanut butter chips all blend in and mine didn’t look as great as they tasted. The cookies were delicious, though, so who cares. For a little bit of color and variation I added in a little bit of chocolate chips to the final batch:

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All in all, I’d call this recipe a success, but if I think a couple of minor tweaks are probably in order, notably I might have put too much banana, I used half a banana more than called for. The flour might have been a little less than needed because of this and the dough wasn’t very firm because of this, also because I didn’t use peanut butter in the dough as was called for in the original recipe. If I perfect this I’ll make adjustments and edit the recipe, or if you’ve got an idea to make this better, I am all ears. Just drop a comment below. Until next time, I stole this baking, and it was worth the calories.

Peanut Butter Cookies With Chocolate Chips (And Nutella)

I got it in my head a couple of days ago that I really wanted some peanut butter cookies with chocolate chips like the kind you find at Mrs. Fields, so I decided to try my hand at them. Then I looked at some recipes and decided against that and went with peanut butter and oatmeal with chocolate chips, but as I am prone to do I had to step it up for something a little different, so I substituted a bit of the peanut butter with Nutella (or rather the JIF equivalent, it’s just easier to say Nutella than hazelnut spread especially when your title is already long enough) and the cookies came out pretty good. Dare I say delicious. Definitely a nice little twist on a classic. Next time, I’ve got to figure out what to do with that almond butter sitting in the fridge.

Anyway, this recipe comes from AllRecipes.com and is by user ‘RUGGLES’, the reason I chose it is because it has over 200 user reviews and currently maintains a 4.5 star rating. Plus, they just looked good in their picture. So, off I went into the pantry and gathered up my ingredients and got to baking.

Peanut butter oatmeal chocolate chip cookies (and nutella)(Sorry for the unfocused image, it’s nearly midnight, forgive me.)

Okay, so here’s what you’re going to need and what you’re going to need to do to make you some delicious cookies:

Peanut Butter Cookies With Chocolate Chips (and Nutella or Hazelnut Spread)

  • 1/2 cup of butter, softened (or butter flavored shortening)
  • 3/4 cup of brown sugar
  • 1/2 cup of white sugar (original calls for 3/4, I think they’re sweet enough once everything else is thrown in)
  • 2/3 cup of peanut butter (I prefer chunky/crunchy for texture, but these were made with the creamy variety)
  • 1/4 cup of Nutella or hazelnut spread
  • 1 egg (2 if they’re on the small side)
  • 1 teaspoon vanilla extract
  • 1 cup of all purpose flour (or 3/4 cup all-purpose flour plus 1/4 cup of wheat flour. I went with the single cup, not as wholesome, but still tasty)
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of rolled oats (this is not the same as quick oats, this is usually sold in the organic section of your grocer, or at least that’s where I find it, it isn’t next to the oatmeal stuff)
  • 1 cup of semi-sweet chocolate chips

1. Preheat your oven to 350 degrees.

2. Cream your butter and sugars. Add in your peanut butter and continue mixing.

3. Beat in your egg and vanilla extract.

4. In a small bowl combine flour(s), baking soda, and salt. Add into butter mixture and keep on mixing.

5. Now mix in rolled oats and chocolate chips.

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6. Drop your cookies onto a cookie sheet, flatten them some, (which I did not do in the picture below) and toss’em into the oven for about 8-10 minutes.IMG_0006

Depending on your taste in a peanut butter cookie you’ll want to adjust the baking time. If you like them a little crispy leave them longer, if you like them chewy undercook them, they will continue to cook as they cool. Also, keep in mind that you may want to remove them from the cookie sheet as soon as possible so that they do not burn or overcook.

Peanut butter oatmeal chocolate chip cookies (and nutella)

Look at those cookies. Probably should’ve been flattened a little more, but doesn’t matter because they were, as we say in Northern California, ‘Hella good!’ The hazelnut spread really gave it a different twist and you can taste it. I think you’ll like them if you try them. Give them a go and let me know what you think. Until next time, I stole this baking and made it my own.