Blog Archives

Red Velvet Brownies

5/17/2016

Prep time: 10 mins Cook time: 44 mins Total time: 54 mins Serves: 16

Ingredients:

1 (4-oz.) bittersweet chocolate baking bar, chopped
¾ cup butter
2 cups sugar
4 large eggs
1½ cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1½ teaspoons baking powder
1 teaspoon vanilla extract
Cream Cheese Frosting:
1 (8-oz.) package cream cheese, softened
3 tablespoons butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract

Instructions:

Preheat oven to 350 degrees. Line a 9x9 or 7x11 inch pan with aluminum foil allowing 2 inches to hang over the sides. Lightly grease.
In a microwave safe bowl melt the chocolate and butter stirring after 30 seconds each time being careful not to burn the chocolate. Whisk in the sugar and add the eggs one at a time until blended. Add the flour, red food coloring, baking powder, and vanilla. Stir until fully incorporated.
Pour into the bottom of your prepared baking pan and bake for 40-44 minutes or until toothpick comes out clean with moist crumbs. Cool completely.
TO make the cream cheese frosting: Beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla and continue to beat until creamy. Frost the cooled brownies.

Notes

Monster Cookie Cupcakes

5/16/2016

Prep time:  30 mins
Cook time:  20 mins
Total time:  50 mins
Serves: 12

Ingredients:

Cupcakes:

¼ cup butter, softened
½ cup creamy peanut butter
1 cup sugar
2 whole eggs
2 teaspoons vanilla extract
1½ cups flour
1¼ teaspoon baking powder
⅓ cup milk
1 cup semi sweet chocolate chips

Cookie Dough Frosting:

8 oz. cream cheese, softened (don't use reduced fat or fat free!)
½ c. butter, softened
½ c. creamy peanut butter
1- 2 c. powdered sugar
3 Tbsp. brown sugar
3 Tbsp. all purpose flour
1 tsp. vanilla
1 c. oats
¾ bag plain mini M&Ms
¾ cup mini or regular semi-sweet chocolate chips

Instructions:

Preheat oven to 350º.
Use a hand or stand mixer to whisk together all of the cupcake ingredients except for the chocolate chips.
Then, stir in the chocolate chips with a spoon or spatula.
Fill each cupcake liner about ⅔ full of batter.
Bake for 20 minutes or until toothpick inserted comes out clean. Let cool on a wire rack.
Meanwhile, use a stand mixer dough paddle to beat together the cream cheese, butter, and peanut butter until smooth.
Mix in the brown sugar, flour, vanilla, and oats.
Mix in the powdered sugar 1 cup at a time (1 and ½ cups worked out best for me).
Finally add the M&Ms and Chocolate chips, mix well.
Use a large cookie scoop or ice cream scoop to scoop out the cookie dough onto the completely cooled cupcakes.