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.

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.

Pecan Tarts (or Pie) With Almond Meal Crust and Nutella Frosting

Okay, because everything has to be over the top on Steal the Baking, I’ve got to one up all the simple Pecan tart recipes on the ‘Net by using both an almond meal crust and a Nutella topping. I know what you’re saying, ‘That’s nuts!’ Indeed it is, three kinds of them, almond, hazelnut, and pecans. I would’ve stopped at the almond meal, but that’s not enough. You can leave it out if you want, but I’m going big and trying to do something you haven’t seen before. (Maybe for good reason)

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First we’ll start with Almond meal, it’s not necessarily the same as almond flour. This particular bag is from Trader Joe’s and apparently the difference flour is likely blanched, while meal is unblanched. That is to say that one still has the skin and the other doesn’t. So, while this one says almond meal it doesn’t mention blanched or not, but since I could see the dark from the skins, I could take a guess as to which this one is; unblanched.

I bought this almond meal a few days ago and was trying to think of something to make with it ever since. I picked the brain of a friend at work who suggested it be made into a pie crust or a crust for a torte. I love pies, but I’m not big on fruit pies, so I continued to think it over until yesterday I was at a party and heard someone mention pecan tarts and that’s when the idea struck me. Then today, I thought I’d try to truly make it my own and that’s when the Nutella idea came in. After looking at a few different recipes, I settled on two. One adapted from EightyMPHMom for the almond meal crust and the other from Food.com for the pecan pie filling. So, that’s where these two recipes come in.

Pecan Tarts With Almond Meal and Nutella Frosting

 

Tart Crust (Makes ~12 tarts)

  • 1 cup all-purpose flour
  • 1 cup almond meal
  • 2/3 cup shortening (I used Crisco Butter flavored)
  • 1 teaspoon salt
  • 1/4 cup water

1. Before you even begin, chill your shortening for at least an hour.

2. Put all your dry ingredients together then cut in shortening. It’ll be clumpy with no real consistency. Add in your water little by little and mix until the dough resembles something that you can work with. (Flatten it and wrap it in plastic wrap and put it in the refrigerator for about 30 minutes if you’re making a pie crust)IMG_0229

3. I placed cupcake liners in a silicone cupcake pan and flattened out a small portion to put in each liner and flattened out the edges by hand.

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I suppose you can make this easier, but I wanted it to look nice for once. It actually might be a little easier if you don’t use liners, but I don’t need the extra mess, so I passed on that idea.

Pecan Tart Filling

  • 3 eggs slightly beaten
  • 1 cup light corn syrup
  • 1 cup packed brown sugar
  • 1/3 cup melted butter
  • 1/3 teaspoon salt
  • 1 1/4 cup pecan (I used 1 1/2 because that was the size of the bag I had, no sense in having a 1/4 cup of pecans around)

1. Mix everything in a bowl. Including pecans.

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2. Fill tarts 3/4 to the top (they expand a little bit).

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3. Bake at 350 degrees, mine took about 40 minutes before they were done.

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4. If desired, spread Nutella on top for added craziness. Otherwise, enjoy with vanilla ice cream or milk.

pecan tart with almond meal crust

The almond meal gives the crust a nice nutty flavor, even if it is mostly overpowered by the pecan filling. Same goes for the Nutella, it’s optional, but it’s delicious nonetheless. You’ll probably have extra filling, I wish I could give tell you an idea for what you can do with it, but I’ve got nothing. If you know of a little something, please leave it in the comments below.

What I learned from this recipe:

This is not a difficult recipe, but requires a longer than usual amount of time to complete. The downside is the recipe only yields about twelve tarts, but according to the original recipe you can just double the recipe, though you’ll then be short of pecan filling. Oh the conundrum.

Anyway, that’s all I have for you this time around. Please let me know if you give this a whirl. I don’t think you’ll be sorry for a second. You may need to stay on the treadmill an extra 20-30 minutes, but you know it’s worth it. Take care and enjoy the bakes.

No-Bake Nutella, Chocolate, and Peanut Butter Squares

Remember the ‘rent is too damn high’ guy from a couple years ago? I was a little like the ‘heat is too damn high’ guy today, even though it was a cool 96 degrees compared to the 100 or so of the past couple bake days. So, I just didn’t want to turn on the oven. And, I didn’t. I found a ‘no bake’ recipe that let me keep my house cool in this Central Valley climate. Score!

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I’ve been looking for something to do with Nutella for a little while and I thought my first crack at it was going to be chocolate cupcakes with Nutella frosting, but I changed my mind and got a little lazy. And though my usual M.O. is to not leave the house on these hot days especially for one ingredient I made an exception this one time. And the results are the absolute greatest thing to come out of my kitchen ever. Maybe because I consider a Reese’s Peanut Butter Cup (full size, not King Size, not Miniature) to be one of Mankind’s crowning achievements, God’s gift to Mankind, the nectar of the God’s in a solid disc form. In other words, I love me some peanut butter cup and this recipe is essentially one gigantic peanut butter cup with a little something extra and it is delightful. So without any further nonsensical ramblings, I present to you a recipe for Hazelnut Spread, Chocolate, and Peanut Butter Squares, or Nutella, Chocolate, and Peanut Butter Squares if you want to stick with brand names, despite me not even using Nutella, more on that later.

Here’s what I adapted from a SugarLaws.com titled Nutella and Peanut Butter Bar Recipe. First of all, while I stayed true to the spirit of the ingredients of said recipe I varied where I thought it might make a difference, so you feel free to go either way with this one. Here’s what I did:

Hazelnut Spread, Chocolate, and Peanut Butter Squares

  • 12 whole low fat graham crackers obliterated in a food processor
  • 1 cup softened butter
  • 2 cups confectioner’s sugar
  • 1 teaspoon vanilla
  • 1 cup natural chunky peanut butter for a little texture, feel free to use creamy
  • 1 cup dark chocolate chips, 1/2 cup semi-sweet chocolate chips
  • 1 cup JIF Mocha Cappuccino flavored Hazelnut spread (Nutella alternative) divided into 1/4 cup and 3/4 cups.

 

1. Pulverize your graham crackers in your food processor.

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2. Mix butter, graham cracker crumbs, confectioner’s sugar, vanilla and peanut butter until smoothed out.

This was the peanut butter I chose, a natural chunky style for a little bit of texture.

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3. Place parchment paper into 9” square pan (for easy clean up) and spread peanut butter-graham cracker mixture inside pan.

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4. Place in your refrigerator for about an hour until firm.

I have Nutella in the cupboard, but I chose this because I thought it might add a little more flavor. Apparently this is a new product, based on the indication on the label, so you may or may not be able to find this in a store near you.

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5. (One hour later) Use a metal bowl or small pot over hot water to melt your chocolate and 1/4 hazelnut spread.

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6. Spread over peanut butter graham cracker mixture. Refrigerate for another hour.

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7. (One hour later) Distribute remaining 3/4 cups of hazelnut spread over now cooled and hardened chocolate, refrigerate one last time. Cut into squares when nice and firm and enjoy with a nice glass of cold milk, non-fat of course.

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I think this is a fairly straight forward recipe, it’s hard to wreck it if you follow directions. I tried to give it a different kind of flavor by using a flavored Nutella alternative and dark chocolate. I also used low fat graham crackers because my feeling is that if you can cut just a few calories off a super sweet dessert, go ahead and do that.

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One thing I liked about this recipe is that it features a lot of downtime when you place the bars/squares into the refrigerator, time that I used to play a game of Battleship with my son and play a couple of songs in Just Dance 3. You can use it to prepare dinner or watch a TV show, might I suggest Game of Thrones, The Walking Dead, or even Dexter.

Anyway, this is usually the spot where I talk about what I learned, but this is so straight forward that there’s not much to learn with a recipe like this. I’ll give it a a go, though.

What I learned:

  • I used my square cake pan for this, but I think one of those disposable deals from a place like the local dollar store would have been perfectly fine, especially when you’ve got a plan to transport it somewhere.
  • Even if you’re not using Nutella just put it in the title so that search engines will find it because people probably aren’t going to their search engine and inputting ‘hazelnut spread chocolate peanut butter squares’
  • This thing is a pain to remove from the pan, as you can see from the photo above, even with parchment paper.

As always, thanks for reading. Share both the recipe and the squares with friends they’ll be amazed at your ability to make something this delicious and you can laugh yourself silly because it’s so simple. Enjoy!