Rah! Rah! Sis! Boom! Bah! Super Easy Pom Pom Cookies!

Are you ready for some football?  I mean, are you ready for the quickest, easiest, no-decorating-skills-required cookies for your game day dessert platter?

Easy Pom Pom Cookies! 

That's something to cheer about. 

Maybe the neighbors are coming over to watch the game.  Maybe you're making cookies for your kiddo's team party.  And maybe, just maybe, you don't want to spend 17 hours decorating cookies.

These pom pom cookies are so, so simple...and so, so cute.  I love them mixed in with these easy (are you sensing a theme here?) football brownies!


To make the pom pom cookies, you'll need:

• small circle cut-out cookies
• royal icing, divided and tinted with AmeriColor food coloring for your team colors (I used Super Red and Bright White)
• disposable icing bags
• couplers and tips, #2 & #1

Use a #2 tip to pipe a flower shape with long thin petals in the base color.

Use a #1 tip to pipe another flower on top in the contrasting color.  It's ok if it's not perfect...actually, I think it's better if it's not.

Go back the the base color and add a smaller flower shape on top.

Let the icing dry completely before stacking.

{My cookie icing dried super shiny in the dehydrator.  More info here.}

So, those footballs brownies?  They're covered in a dark chocolate glaze.  Look:

Yeah.  You need these for your game day dessert table.  Come on over to Parade to see just how easy they are to make.  And eat.

---

Rah! Rah! Sis! Boom! Bah! Super Easy Pom Pom Cookies!

Posted by admin No comments

Are you ready for some football?  I mean, are you ready for the quickest, easiest, no-decorating-skills-required cookies for your game day dessert platter?

Easy Pom Pom Cookies! 

That's something to cheer about. 

Maybe the neighbors are coming over to watch the game.  Maybe you're making cookies for your kiddo's team party.  And maybe, just maybe, you don't want to spend 17 hours decorating cookies.

These pom pom cookies are so, so simple...and so, so cute.  I love them mixed in with these easy (are you sensing a theme here?) football brownies!


To make the pom pom cookies, you'll need:

• small circle cut-out cookies
• royal icing, divided and tinted with AmeriColor food coloring for your team colors (I used Super Red and Bright White)
• disposable icing bags
• couplers and tips, #2 & #1

Use a #2 tip to pipe a flower shape with long thin petals in the base color.

Use a #1 tip to pipe another flower on top in the contrasting color.  It's ok if it's not perfect...actually, I think it's better if it's not.

Go back the the base color and add a smaller flower shape on top.

Let the icing dry completely before stacking.

{My cookie icing dried super shiny in the dehydrator.  More info here.}

So, those footballs brownies?  They're covered in a dark chocolate glaze.  Look:

Yeah.  You need these for your game day dessert table.  Come on over to Parade to see just how easy they are to make.  And eat.

---

Desserts for Dudes: Peanut Butter Swirl Chocolate Chip Blondies

If I want a sure-fire dessert hit with my boys, I know exactly the combo to go to: peanut butter and chocolate.

Enter Averie Sunshine's book, Peanut Butter Comfort.  It arrived on my doorstep a few weeks ago and I've been salivating over the more than 100 recipes and gorgeous pictures every since.  I'm talking, you'll want to eat peanut butter for every meal for the rest of your life recipes.

If you have a peanut butter lover in your life, I cannot recommend this cookbook highly enough.

Because June is Desserts for Dudes month around here, I let kiddo pick our first recipe to try.  (I also let him choose because I truly wanted to make ALL of them.)

He choose the Peanut Butter Swirl Chocolate Chip Blondies...and oh. my. gosh.  They are dreamy.  Rich, creamy, delicious.

Peanut Butter Swirl Chocolate Chip Blondies
{from Peanut Butter Comfort, with permission of Averie Sunshine}

yield: 9 large squares

1/2 cup (1 stick) salted butter, melted 
1 cup packed light brown sugar
1 egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup chocolate chips, divided
1/2 cup creamy peanut butter

Preheat oven to 350.  Line an 8x8" pan with foil and spray with cooking spray; set aside.

In a medium bowl, stir together the melted butter and brown sugar.  Add the egg and vanilla and stir to combine.  Add the flour and stir just until combined, taking care not to overmix.

Fold in 3/4 cups chocolate chips. Pour batter into the prepared pan, smoothing with an offset spatula if needed.

Melt the peanut butter in the microwave for about 45 seconds, on high power, and stir until smooth.  Evenly drizzle the peanut butter over the batter.  Run a knife through the batter, back and forth a few times, to marble it. Sprinkle the remaining 1/4 cup chocolate chips over the top.

Bake for 25 to 28 minutes, or until the edges begin to slightly pull away from the pan.  The peanut butter won't appear fully done but will set up as the blondies cool.

Allow the bars to cool for at least 30 minutes before slicing and serving.  Store blondies in an airtight container at room temperature or in the refrigerator for up to 1 week.

Averie, thanks for letting me share your recipe! 

The rest of you guys...get in your kitchen this instant and make these beauties!  (I'll admit that was a little bossy, but DO IT!)

---

Desserts for Dudes: Peanut Butter Swirl Chocolate Chip Blondies

Posted by admin No comments

If I want a sure-fire dessert hit with my boys, I know exactly the combo to go to: peanut butter and chocolate.

Enter Averie Sunshine's book, Peanut Butter Comfort.  It arrived on my doorstep a few weeks ago and I've been salivating over the more than 100 recipes and gorgeous pictures every since.  I'm talking, you'll want to eat peanut butter for every meal for the rest of your life recipes.

If you have a peanut butter lover in your life, I cannot recommend this cookbook highly enough.

Because June is Desserts for Dudes month around here, I let kiddo pick our first recipe to try.  (I also let him choose because I truly wanted to make ALL of them.)

He choose the Peanut Butter Swirl Chocolate Chip Blondies...and oh. my. gosh.  They are dreamy.  Rich, creamy, delicious.

Peanut Butter Swirl Chocolate Chip Blondies
{from Peanut Butter Comfort, with permission of Averie Sunshine}

yield: 9 large squares

1/2 cup (1 stick) salted butter, melted 
1 cup packed light brown sugar
1 egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup chocolate chips, divided
1/2 cup creamy peanut butter

Preheat oven to 350.  Line an 8x8" pan with foil and spray with cooking spray; set aside.

In a medium bowl, stir together the melted butter and brown sugar.  Add the egg and vanilla and stir to combine.  Add the flour and stir just until combined, taking care not to overmix.

Fold in 3/4 cups chocolate chips. Pour batter into the prepared pan, smoothing with an offset spatula if needed.

Melt the peanut butter in the microwave for about 45 seconds, on high power, and stir until smooth.  Evenly drizzle the peanut butter over the batter.  Run a knife through the batter, back and forth a few times, to marble it. Sprinkle the remaining 1/4 cup chocolate chips over the top.

Bake for 25 to 28 minutes, or until the edges begin to slightly pull away from the pan.  The peanut butter won't appear fully done but will set up as the blondies cool.

Allow the bars to cool for at least 30 minutes before slicing and serving.  Store blondies in an airtight container at room temperature or in the refrigerator for up to 1 week.

Averie, thanks for letting me share your recipe! 

The rest of you guys...get in your kitchen this instant and make these beauties!  (I'll admit that was a little bossy, but DO IT!)

---

Whoppers Chocolate Malt Frosted Brownies

I sometimes forget how much I love Whoppers.  They're so unassuming.  No oozy caramel, no nuts, no nougat...just the perfect little malted milk ball.

Whoppers are just so darn fun.  I guess it's the shape.  Plus 18 pieces for 190 calories?  

Hellooooooo, bikini. 

*just writing that is making me laugh*

Not that we're counting calories here...we're making brownies.  Oh yes!

We're starting with a box mix (sue me), adding a little malt flavor, then topping the whole thing off with a milk chocolate-malt ganache frosting.  And, of course, we're adding Whoppers in wherever we can.

Feel free to use a homemade brownie recipe here, but Ghiradelli makes a delicious, fudgy mix.  Let's vow right now to stop feeling guilty...and making each other feel guilty...for using a mix.  K? K.  I have plenty of items on my list for confession and using a boxed brownie mix isn't one of them.

Look at that FROSTING!!!  And that fudgy brownie underneath?!?  You guys...these brownies are EPIC!!!  Epic!  (Do people say "epic?"  People over 40? If not, please ignore and replace with "freakingdelicious.")

Whoppers Chocolate Malt Frosted Brownies

brownies:
1 egg
1/4 cup water
1/3 cup vegetable oil
18 oz Ghiradelli Double Chocolate Brownie mix
1/4 cup original malted milk powder
1/2 cup coarsely chopped Whoppers

frosting:
1 cup heavy cream
3 TBSP original malted milk powder
11.5-12 oz milk chocolate chips
1/2 cup coarsely chopped Whoppers

Preheat oven to 325 and grease an 8x8 baking pan.

Stir together the egg, water, and oil.  Add in the brownie mix and malted milk powder and stir until combined.

Pour the batter into the baking pan and scatter the chopped Whoppers on top.  Lightly press into the batter.  Bake for 39-45 minutes, or until done.

Cool completely on a wire cooling rack before frosting.

Meanwhile, make the frosting.  In a saucepan, heat the cream until simmering.  Remove from heat and whisk in the malted milk powder.

Place the chocolate chips in a bowl and pour the hot cream over the top.  Let sit undisturbed for 5 minutes, then stir gently until smooth.

Place this bowl in an ice water bath and stir occasionally while the frosting thickens and cools.  You can put this in the fridge without the water bath, stirring occasionally, it will just take longer.  Once the frosting is totally cooled and thickened, place in the bowl of an electric mixer and beat for 1-2 minutes.  The frosting will become lighter in color.

Spread about 2/3 of the frosting onto the cooled brownies. (Use the rest to spread on graham crackers OR...add some to the leftover fudge ripple from yesterday, add ice cream and make a chocolate malt!  Oh my gosh!) Scatter with the chopped Whoppers.

Cut and serve immediately (a bench scraper makes an easy way to cut...and I love this mini spatula from Pampered Chef), or store in the fridge.

You KNOW you want to swoop your finger through that frosting!!!

Bringing you Candy Bar Week with Shelly & Kristan has been a little like sitting at the cool girls' lunch table.  

Except I don't know what that was like, I sat with the choir/drama nerds and other general misfits.

Today, cool girl Kristan is bringing you Peppermint Patty Bombes!

(Earlier this week, she baked up Heath Bar Salted Caramel Brownie Trifles and Mounds Layer Cake.)

Cool girl Shelly is bringing 3 Musketeer Fudge Brownies today!

(And earlier this week, she created Take 5 Bars and Whatchamacallit Popcorn.)

Oh yeah, and I made Snickers Scones and Ritter Sport Dark Chocolate with Marzipan Ice Cream. 

I am officially fat and happy...how about you?!?

---

Whoppers Chocolate Malt Frosted Brownies

Posted by admin No comments

I sometimes forget how much I love Whoppers.  They're so unassuming.  No oozy caramel, no nuts, no nougat...just the perfect little malted milk ball.

Whoppers are just so darn fun.  I guess it's the shape.  Plus 18 pieces for 190 calories?  

Hellooooooo, bikini. 

*just writing that is making me laugh*

Not that we're counting calories here...we're making brownies.  Oh yes!

We're starting with a box mix (sue me), adding a little malt flavor, then topping the whole thing off with a milk chocolate-malt ganache frosting.  And, of course, we're adding Whoppers in wherever we can.

Feel free to use a homemade brownie recipe here, but Ghiradelli makes a delicious, fudgy mix.  Let's vow right now to stop feeling guilty...and making each other feel guilty...for using a mix.  K? K.  I have plenty of items on my list for confession and using a boxed brownie mix isn't one of them.

Look at that FROSTING!!!  And that fudgy brownie underneath?!?  You guys...these brownies are EPIC!!!  Epic!  (Do people say "epic?"  People over 40? If not, please ignore and replace with "freakingdelicious.")

Whoppers Chocolate Malt Frosted Brownies

brownies:
1 egg
1/4 cup water
1/3 cup vegetable oil
18 oz Ghiradelli Double Chocolate Brownie mix
1/4 cup original malted milk powder
1/2 cup coarsely chopped Whoppers

frosting:
1 cup heavy cream
3 TBSP original malted milk powder
11.5-12 oz milk chocolate chips
1/2 cup coarsely chopped Whoppers

Preheat oven to 325 and grease an 8x8 baking pan.

Stir together the egg, water, and oil.  Add in the brownie mix and malted milk powder and stir until combined.

Pour the batter into the baking pan and scatter the chopped Whoppers on top.  Lightly press into the batter.  Bake for 39-45 minutes, or until done.

Cool completely on a wire cooling rack before frosting.

Meanwhile, make the frosting.  In a saucepan, heat the cream until simmering.  Remove from heat and whisk in the malted milk powder.

Place the chocolate chips in a bowl and pour the hot cream over the top.  Let sit undisturbed for 5 minutes, then stir gently until smooth.

Place this bowl in an ice water bath and stir occasionally while the frosting thickens and cools.  You can put this in the fridge without the water bath, stirring occasionally, it will just take longer.  Once the frosting is totally cooled and thickened, place in the bowl of an electric mixer and beat for 1-2 minutes.  The frosting will become lighter in color.

Spread about 2/3 of the frosting onto the cooled brownies. (Use the rest to spread on graham crackers OR...add some to the leftover fudge ripple from yesterday, add ice cream and make a chocolate malt!  Oh my gosh!) Scatter with the chopped Whoppers.

Cut and serve immediately (a bench scraper makes an easy way to cut...and I love this mini spatula from Pampered Chef), or store in the fridge.

You KNOW you want to swoop your finger through that frosting!!!

Bringing you Candy Bar Week with Shelly & Kristan has been a little like sitting at the cool girls' lunch table.  

Except I don't know what that was like, I sat with the choir/drama nerds and other general misfits.

Today, cool girl Kristan is bringing you Peppermint Patty Bombes!

(Earlier this week, she baked up Heath Bar Salted Caramel Brownie Trifles and Mounds Layer Cake.)

Cool girl Shelly is bringing 3 Musketeer Fudge Brownies today!

(And earlier this week, she created Take 5 Bars and Whatchamacallit Popcorn.)

Oh yeah, and I made Snickers Scones and Ritter Sport Dark Chocolate with Marzipan Ice Cream. 

I am officially fat and happy...how about you?!?

---

Pumpkin Cheesecake Brownies

I know I've been bossy lately..."you must make this," "you have to make that."
(My sister tells me I'm really good at bossy.)

OK, but y'all...YOU.MUST.MAKE.THESE.  Like this instant.  Throw a trench over your pj's, pull your hair back into a ponytail, swipe on some lipstick and mascara, and RUN to the grocery store for these ingredients.
{That running will make you feel less guilty when you eat 3 of these in one sitting.}

I apologize for the lack of pictures.  You know how I love 27 pictures of every recipe.  I made these while it was still dark outside so Mr. E could take them to work.  I intended to send the entire tray, but Mr. E in all of his wisdom said, "let me take half, so we'll have some to eat at home."  I love that guy.

{I managed to snap this with my phone before cutting and sending them on their way.}

The brownies are rich.  They are luscious.  They are decadent.  I'd be willing to bet that people who say they don't like pumpkin would love these...they're more cheesecake than pumpkin.

Let's get to it...

Pumpkin Cheesecake Brownies

for the cheesecake layer:
2 (8 oz.) packages (full-fat, people) cream cheese, at room temp.
1/2 cup pumpkin puree
3/4 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 cup (regular, not light) sour cream
2 eggs, lightly beaten with a fork

for the brownies:
3/4 cup (1 1/2 sticks) unsalted butter
2 cups sugar
1 cup Dutch-process cocoa (such as Hershey's Special Dark)
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 TBSP vanilla
3 eggs
1 cup unbleached, all-purpose flour
1/4 cup dark chocolate chips (such as Hershey's Special Dark)

Preheat oven to 325.  Lightly grease a 9x13" pan.  Set aside.

make the cheesecake mixture:
With the paddle attachment of an electric mixer, beat the cream cheese until no lumps remain.  Add in the pumpkin, sugar, vanilla and spices, beat until smooth.

On low speed, add in the sour cream and eggs until well combined.  Set aside.

make the brownies:
In a medium saucepan, melt the butter over low heat.  Add the sugar and stir over low heat until combined and hot, not bubbly.  You'll only need to heat it for a couple of minutes, until the mixture looks shiny.

Remove the pan from the heat, and stir in the cocoa powder, salt, baking powder and vanilla.  Whisk in the eggs until smooth.  Stir in the flour.

Pour about 3/4 of the brownie mixture into the prepared pan.  Spread with an offset spatula.  Pour the cheesecake batter over the brownie layer and spread evenly with an offset spatula. Drop the remaining brownie batter on top of the cheesecake layer.  Use the offset spatula to swirl the brownie dollops into the cheesecake making a pretty, abstract pattern.

Sprinkle with the chocolate chips.

Bake for 35 minutes or so, until the cheesecake layer is set.  Let cool completely on a wire rack, then chill and store in the refrigerator.  A bench scraper makes a great tool for cutting them.

{Brownie layer adapted from King Arthur Cookie Companion}

Here's a comment from one of the guys Mr. E works with:

"If my girlfriend made these, I might have to buy an engagement ring."  

Single ladies...let me know if it works.

Also, if you love the idea pumpkin and brownies, please check out these recipes from Picky Palate & Cookies and Cups!

♥Pumpkin + Brownies forever!!!♥

Pumpkin Cheesecake Brownies

Posted by admin No comments

I know I've been bossy lately..."you must make this," "you have to make that."
(My sister tells me I'm really good at bossy.)

OK, but y'all...YOU.MUST.MAKE.THESE.  Like this instant.  Throw a trench over your pj's, pull your hair back into a ponytail, swipe on some lipstick and mascara, and RUN to the grocery store for these ingredients.
{That running will make you feel less guilty when you eat 3 of these in one sitting.}

I apologize for the lack of pictures.  You know how I love 27 pictures of every recipe.  I made these while it was still dark outside so Mr. E could take them to work.  I intended to send the entire tray, but Mr. E in all of his wisdom said, "let me take half, so we'll have some to eat at home."  I love that guy.

{I managed to snap this with my phone before cutting and sending them on their way.}

The brownies are rich.  They are luscious.  They are decadent.  I'd be willing to bet that people who say they don't like pumpkin would love these...they're more cheesecake than pumpkin.

Let's get to it...

Pumpkin Cheesecake Brownies

for the cheesecake layer:
2 (8 oz.) packages (full-fat, people) cream cheese, at room temp.
1/2 cup pumpkin puree
3/4 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 cup (regular, not light) sour cream
2 eggs, lightly beaten with a fork

for the brownies:
3/4 cup (1 1/2 sticks) unsalted butter
2 cups sugar
1 cup Dutch-process cocoa (such as Hershey's Special Dark)
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 TBSP vanilla
3 eggs
1 cup unbleached, all-purpose flour
1/4 cup dark chocolate chips (such as Hershey's Special Dark)

Preheat oven to 325.  Lightly grease a 9x13" pan.  Set aside.

make the cheesecake mixture:
With the paddle attachment of an electric mixer, beat the cream cheese until no lumps remain.  Add in the pumpkin, sugar, vanilla and spices, beat until smooth.

On low speed, add in the sour cream and eggs until well combined.  Set aside.

make the brownies:
In a medium saucepan, melt the butter over low heat.  Add the sugar and stir over low heat until combined and hot, not bubbly.  You'll only need to heat it for a couple of minutes, until the mixture looks shiny.

Remove the pan from the heat, and stir in the cocoa powder, salt, baking powder and vanilla.  Whisk in the eggs until smooth.  Stir in the flour.

Pour about 3/4 of the brownie mixture into the prepared pan.  Spread with an offset spatula.  Pour the cheesecake batter over the brownie layer and spread evenly with an offset spatula. Drop the remaining brownie batter on top of the cheesecake layer.  Use the offset spatula to swirl the brownie dollops into the cheesecake making a pretty, abstract pattern.

Sprinkle with the chocolate chips.

Bake for 35 minutes or so, until the cheesecake layer is set.  Let cool completely on a wire rack, then chill and store in the refrigerator.  A bench scraper makes a great tool for cutting them.

{Brownie layer adapted from King Arthur Cookie Companion}

Here's a comment from one of the guys Mr. E works with:

"If my girlfriend made these, I might have to buy an engagement ring."  

Single ladies...let me know if it works.

Also, if you love the idea pumpkin and brownies, please check out these recipes from Picky Palate & Cookies and Cups!

♥Pumpkin + Brownies forever!!!♥

Make-Money-From-Your-Teenager Salted Butterscotch Blondies

How often does your child offer to pay YOU to make something?  It really doesn't happen often, um, ever, around here.

A few weeks ago, I volunteered to provide a tray of blondies for an event.  Now, if your house is like my house, all sweets must be "tested" before leaving the premises.

Kiddo was 2 bites in and announced,

"I will PAY you to make more of these."

Ok.  Deal.  What do you think I should charge?  $2?  $10? A promise he'll come home every weekend when he's away at college?  A promise that he'll let me choose his bride, her dress, and provide me with at least one granddaughter since my sister & I have all boys and need to buy some pink and tutus?
Yeah, that ought to do it.

Kiddo is right about these...they are one of our new favorite recipes for spring.  Heck, spring, summer, winter, or fall. (Are you singing James Taylor right now?)

The dangerous thing about these bars is...they are SO easy to make.  You won't even need your mixer....just a bowl and a spoon.

Now, you will be using Imitation Butter Flavoring. 
I know, it sounds a little scary.  I'm not asking you to drink it straight up.  You'll use a teaspoon.  And, if you cut your blondies into 24 squares, you'll only consume 1/24th of a teaspoon in each one.  It's totally worth it. 


Here's the recipe...you don't even have to pay me.

Salted Butterscotch Blondies

ingredients:

1/2 cup (1 stick) unsalted butter
2 cups dark brown sugar, lightly packed
1/2 tsp. kosher salt
1 tsp. baking powder
1 tsp. vanilla
1 tsp. butter flavoring
1 & 1/2 cups unbleached, all-purpose flour
3 eggs, lightly beaten
12 ounces butterscotch chips
1/4 tsp. flaky sea salt

Instructions: 
Preheat oven to 350.  Lightly grease a 9x13" pan.  Set aside.
Melt the butter in a saucepan over low heat.  Once melted, pour the butter into a bowl and stir in the sugar, salt, baking powder, vanilla and butter flavoring until combined.

Stir in the flour, and then the lightly beaten eggs.  Stir until thoroughly combined.  Stir in the butterscotch chips.

Pour the batter into the prepared pan and smooth with an offset spreader.  Sprinkle on the flaky sea salt.

Bake for 30-35 minutes.  Cool completely on a wire rack before cutting.

{adapted from The King Arthur Flour's Baking Companion}

Salted Butterscotch Blondies.  
How much will YOU make from your kids by baking them? 

This post was sponsored by Frigidaire. When you check out Suzanne Goin's springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, you'll be entered for a chance to win the new Frigidaire Range with Symmetry™ Double Ovens– featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.

Make-Money-From-Your-Teenager Salted Butterscotch Blondies

Posted by admin No comments

How often does your child offer to pay YOU to make something?  It really doesn't happen often, um, ever, around here.

A few weeks ago, I volunteered to provide a tray of blondies for an event.  Now, if your house is like my house, all sweets must be "tested" before leaving the premises.

Kiddo was 2 bites in and announced,

"I will PAY you to make more of these."

Ok.  Deal.  What do you think I should charge?  $2?  $10? A promise he'll come home every weekend when he's away at college?  A promise that he'll let me choose his bride, her dress, and provide me with at least one granddaughter since my sister & I have all boys and need to buy some pink and tutus?
Yeah, that ought to do it.

Kiddo is right about these...they are one of our new favorite recipes for spring.  Heck, spring, summer, winter, or fall. (Are you singing James Taylor right now?)

The dangerous thing about these bars is...they are SO easy to make.  You won't even need your mixer....just a bowl and a spoon.

Now, you will be using Imitation Butter Flavoring. 
I know, it sounds a little scary.  I'm not asking you to drink it straight up.  You'll use a teaspoon.  And, if you cut your blondies into 24 squares, you'll only consume 1/24th of a teaspoon in each one.  It's totally worth it. 


Here's the recipe...you don't even have to pay me.

Salted Butterscotch Blondies

ingredients:

1/2 cup (1 stick) unsalted butter
2 cups dark brown sugar, lightly packed
1/2 tsp. kosher salt
1 tsp. baking powder
1 tsp. vanilla
1 tsp. butter flavoring
1 & 1/2 cups unbleached, all-purpose flour
3 eggs, lightly beaten
12 ounces butterscotch chips
1/4 tsp. flaky sea salt

Instructions: 
Preheat oven to 350.  Lightly grease a 9x13" pan.  Set aside.
Melt the butter in a saucepan over low heat.  Once melted, pour the butter into a bowl and stir in the sugar, salt, baking powder, vanilla and butter flavoring until combined.

Stir in the flour, and then the lightly beaten eggs.  Stir until thoroughly combined.  Stir in the butterscotch chips.

Pour the batter into the prepared pan and smooth with an offset spreader.  Sprinkle on the flaky sea salt.

Bake for 30-35 minutes.  Cool completely on a wire rack before cutting.

{adapted from The King Arthur Flour's Baking Companion}

Salted Butterscotch Blondies.  
How much will YOU make from your kids by baking them? 

This post was sponsored by Frigidaire. When you check out Suzanne Goin's springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, you'll be entered for a chance to win the new Frigidaire Range with Symmetry™ Double Ovens– featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.

Birthday Cake Oreo-Stuffed Brownies

 

You didn't give up sweets for Lent, did you?

If you did, may I suggest putting this on your list to make AS SOON AS Lent is over?!?

Did you know that Oreo is turning 100 years old?  Did you know that to celebrate, Oreo is making Birthday Cake OREOS?!?  Really.  The filling looks like a funfetti cake and they taste like, well, Oreo mixed with cake.  How can that be bad I ask you?

So, of course, we can't just EAT the Birthday Cake Oreos, we must BAKE with them.

If you can't find Birthday Cake Oreos (I found them at Target), feel free to use regular Oreos.  I bet these will still be some of the best brownies you've ever eaten.

And, oh...don't feel obligated to top yours with Haagen-Dazs 5-Ingredient Vanilla Bean ice cream.  But if you do, you won't be sorry.  And hey...you still have months until bathing suit season.

Birthday Cake Oreo-Stuffed Brownies

1 cup dutch-process cocoa (such as Hershey's Dark)
1 tsp. coarse salt
1/2 tsp. baking powder
3/4 c. unsalted butter
2 cups sugar
1 TBSP vanilla
3 eggs, lightly beaten with a fork
1 cup unbleached, all-purpose flour
20 Birthday Cake Oreos (or regular Oreos)
1 tsp. corn syrup
1 tsp. water
sprinkles

Preheat oven to 325.  Grease a 9x13" baking pan.

In a medium bowl, whisk together the cocoa powder, salt, and baking powder.  Set aside.

In a medium saucepan, heat the butter over medium-low, until melted.  Add the sugar and stir to combine.  Continue heating about 1-2 minutes, until hot.

Remove the pan from the heat and add the cocoa mixture, stirring until combined.  Add the eggs and vanilla; stir until totally combined.

 
Add the flour and stir again until smooth. 

Spread half of the batter into the prepared pan.  Top with 20 Oreos.  Cover with the remaining batter; spread gently with an offset spatula.

Bake for about 30 minutes, until the brownies are done, but the center still looks soft.

{The Oreos will make the brownies a little bumpy....that's ok.}

Set the pan on a wire cooling rack and let cool 10 minutes.  Meanwhile, stir together the corn syrup and water.

After 10 minutes, lightly brush the corn syrup mixture onto the cooled brownies.  Scatter on the sprinkles.  (Adding them before baking will cause the sprinkles to discolor and become misshapen.)

Let the brownies cool completely before cutting.  (A bench scraper is the perfect tool for cutting brownies.)

HAPPY BIRTHDAY, OREO!!!  

{Can we celebrate this way every year?!?}

Birthday Cake Oreo-Stuffed Brownies

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You didn't give up sweets for Lent, did you?

If you did, may I suggest putting this on your list to make AS SOON AS Lent is over?!?

Did you know that Oreo is turning 100 years old?  Did you know that to celebrate, Oreo is making Birthday Cake OREOS?!?  Really.  The filling looks like a funfetti cake and they taste like, well, Oreo mixed with cake.  How can that be bad I ask you?

So, of course, we can't just EAT the Birthday Cake Oreos, we must BAKE with them.

If you can't find Birthday Cake Oreos (I found them at Target), feel free to use regular Oreos.  I bet these will still be some of the best brownies you've ever eaten.

And, oh...don't feel obligated to top yours with Haagen-Dazs 5-Ingredient Vanilla Bean ice cream.  But if you do, you won't be sorry.  And hey...you still have months until bathing suit season.

Birthday Cake Oreo-Stuffed Brownies

1 cup dutch-process cocoa (such as Hershey's Dark)
1 tsp. coarse salt
1/2 tsp. baking powder
3/4 c. unsalted butter
2 cups sugar
1 TBSP vanilla
3 eggs, lightly beaten with a fork
1 cup unbleached, all-purpose flour
20 Birthday Cake Oreos (or regular Oreos)
1 tsp. corn syrup
1 tsp. water
sprinkles

Preheat oven to 325.  Grease a 9x13" baking pan.

In a medium bowl, whisk together the cocoa powder, salt, and baking powder.  Set aside.

In a medium saucepan, heat the butter over medium-low, until melted.  Add the sugar and stir to combine.  Continue heating about 1-2 minutes, until hot.

Remove the pan from the heat and add the cocoa mixture, stirring until combined.  Add the eggs and vanilla; stir until totally combined.

 
Add the flour and stir again until smooth. 

Spread half of the batter into the prepared pan.  Top with 20 Oreos.  Cover with the remaining batter; spread gently with an offset spatula.

Bake for about 30 minutes, until the brownies are done, but the center still looks soft.

{The Oreos will make the brownies a little bumpy....that's ok.}

Set the pan on a wire cooling rack and let cool 10 minutes.  Meanwhile, stir together the corn syrup and water.

After 10 minutes, lightly brush the corn syrup mixture onto the cooled brownies.  Scatter on the sprinkles.  (Adding them before baking will cause the sprinkles to discolor and become misshapen.)

Let the brownies cool completely before cutting.  (A bench scraper is the perfect tool for cutting brownies.)

HAPPY BIRTHDAY, OREO!!!  

{Can we celebrate this way every year?!?}