tyler's favorite peanut butter brownies...

i had the pleasure of seeing our good friends, that live in california, this last weekend:) even more fantastic is why i saw them... after lots of trials, they are expecting there first child! & i got to go to a very sweet baby shower! so here is a great recipe from them.

this is a recipe that i got from natalie, they are her husband, tyler's, favorite brownie. what is not to love about chocolate & peanut butter together. thanks for sharing nat, & we are soooooo excited for you two... or should i say three?!?

{Tyler’s Favorite Peanut Butter Fudge Brownies}

1/2 c. unsalted butter, cut into small pieces

2 oz. good-quality unsweetened chocolate, coarsely chopped

4 oz. good-quality semisweet chocolate, coarsely chopped

2/3 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

3/4 c. granulated sugar

3 large eggs

2 tsp. good-quality vanilla extract

Filling:

4 tbsp. unsalted butter, melted

1/2 c. confectioners' sugar

3/4 c. smooth peanut butter

1/4 tsp. salt

1/2 tsp. good-quality pure vanilla extract

Preheat oven to 325 degrees. Grease a 8-inch square baking pan ; set pan aside.

Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a separate bowl, and set aside. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth. Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers.

Bake until a toothpick inserted into center of brownies comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Enjoy with a tall glass of milk!

sheridan's brownie mousse trifle...

i'll be honest... i actually am not a fan of trifle:( but i love this dessert! the texture is different than a traditional trifle since it has brownie instead of cake & mouse instead of pudding. it stays moist without getting soggy. i love the flavor & you could do so many variations on it as well! you could trade the Symphony bar out for Snickers, M&M's or peanut butter cups. or if you wanted to go the mint route- use some grasshopper cookies or just some oreos. or you could add hot fudge or caramel sauce. play around with it & make it your own. have fun with your food!:)

{Sheridan's brownie mousse trifle}

1- family sized boxed brownie mix

1- 3.9 oz. box instant chocolate jello pudding mix

1/2 cup water

1 can sweetened condensed milk

2- 8 oz. containers cool whip whipped topping, thawed

1 king size Symphony candy bar, finely chopped

Prepare brownie mix according to box directions & cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water & sweetened condensed milk. Mix until smooth. Fold in 1 container cool whip. Mix until no streaks remain.

In a trifle bowl or large glass bowl: layer 1/2 of the brownies, followed by 1/2 pudding mix, then 1/2 the other cool whip container. Repeat layers. Top with candy bar & refrigerate 8 hours before serving.

brit's fudge filled blonde brownies...

i got this recipe about 4 years ago from a recipe exchange & i love it! i took them to work last night & one of my managers come out from the back loudly saying my voice- "Britnee... i am going to have to fire you if you keep bringing yummy treats! how can i stay on my diet with this in the store:)?" as i have said 1000 times before... i {heart} an easy, yet delicious bar recipe!!! & this is just that. the fudgy filling couldn't be any simpler! i hope you enjoy it as much me & my fellow employees.

{brit's fudge filled blonde brownies}

1 cup semi-sweet chocolate chips

1 can sweetened condensed milk

1 tsp. vanilla

1 cup margarine

1 cup brown sugar, packed

2 eggs

1 tsp. vanilla

2 1/4 cup flour

1 tsp. salt

1 tsp. baking soda

3 cups quick cook oats

in a small microwave safe bowl, melt chocolate chips, sweetened condensed milk & vanilla, on 50% power for 90 seconds. stir & cook another 20 seconds in not completely melted. set aside.

in a large bowl, cream together margarine & sugar. add eggs & vanilla & beat well. sift in flour, salt & baking soda. mix until combined. stir in oatmeal.

press 1/2 of the oatmeal mixture into the bottom of a greased 9x13 baking dish. spread chocolate mixture evenly over crust. spoon over remaining oatmeal mixture. bake at 350 degrees for 25-30 minutes or until crust is golden. let cool several hours before cutting.

strawberry lemonade bars...

when you get creative in the kitchen good things don't always happen:)  lucky for all of us this time the outcome was delicious!  it is no secret that i am in love with anything lemon!  but the strawberry in this really balances out the flavors.  i know the recipe is long, & it seems like a lot of steps, but they aren't hard at all.  they are perfect for summer or any other time!

{strawberry lemonade bars}

~crust~

1 cup butter, softened

1 cup powdered sugar

1/2 tsp. salt

2 cups flour

in a large bowl, cream together butter, sugar & salt until light & fluffy.  add flour & mix until just combined.

line a 9x13 pan with parchment paper that hangs over the long sides.  spray parchment paper & sides with non-stick cooking spray.

press crust into the bottom of pan.  bake at 350 degrees for 15-20 minutes or until just starting to turn golden.

~lemon curd layer~

8 egg yolks

2 cans sweetened condensed milk

1 1/2 cups fresh lemon juice

in a medium bowl whisk together all ingredients & pour over hot crust.  return to oven & cook for an additional 25-30 minutes.  chill in the fridge while making the next layer.

~lemon cream layer~

2- 8 oz. packages cream cheese, softened

1 can sweetened condensed milk

3/4 cup fresh lemon juice

grated zest from 1 lemon

1 pint strawberries, hulled & sliced

in a medium bowl, whip together all ingredients until thick & fluffy.  spread over cooled lemon curd layer.  arrange the sliced strawberries over the top of the cream layer.  place in the fridge to chill while making strawberry glaze.

~strawberry glaze~

1 pint strawberries, pureed in blender or food processor

1 cup water

1 cup sugar

3 TBSP corn starch

in a medium pot, over medium heat, combine strawberries & water.  in a small bowl, combine sugar & corn starch.  whisk sugar into strawberry mixture.  bring just to a boil, whisking constantly.  spread over sliced strawberries.  return to fridge to chill completely.

Enjoy!

kacy's layered peanut butter cup bars...

i love these bars so much!  i had them for the first time when i was pregnant... & i was hooked!   and who doesn't love a peanut butter cup!?!

{kacy's peanut butter cup bars}

3/4 cup brown sugar
3/4 cup sugar
3/4 cup butter or margarine
3/4 cup peanut butter
2 eggs
3/4 tsp soda
1/2 tsp salt
1 tsp vanilla
1 1/2 cup flour
1 1/2 cup oats
 
Cream together sugars & butters. Add eggs and vanilla. Mix well. Add remaining ingredients and mix well.
Spread into a jelly-roll pan and bake @ 350 10-12 minutes. Cool for 10 minutes. Whip 1 1/2 cup peanut butter and spread over warm bars. When completely cool, spread with chocolate frosting. (homemade or canned)
 

annie's lazy daisy oatmeal cake with cream sauce...

this is one of the things i made for recipe club this month.  it is super sweet & super delicious!  i got this recipe from an old friend of mine name anne.  i love the cream sauce so much i think that i could drink it:)  but i know i would have a really bad sugar high!  hope you enjoy it!

{annie's lazy daisy oatmeal cake}

1 cup old fashioned oats

1/2 cup boiling water

1/2 cup butter

1 cup brown sugar

1 cup sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

1/4 tsp. cinnamon

1 1/2 cups flour

1/2 tsp. salt

In a small bowl pour boiling water over oats.  Cover & set sit 20 minutes.  In a large bowl, cream sugars & butter until light & fluffy.  Add eggs & vanilla.  Mix in cooked oats until combined.  Sift together all of the dry ingredients & add to butter mix.  Beat until all incorporated.  batter will be thick like a brownie batter.  Spoon into a grease 8x8 pan.  Bake at 350 degrees for 45-60 minutes or until a toothpick comes out with some crumbs.  Let cool & drizzle with glaze.

{sweet custard glaze}

1 stick butter

1 cup evaporated milk

1 cup sugar

2 egg yolks

1 tsp. vanilla

Place all ingredients in a medium sauce pan.  Melt together, stirring constantly, over medium heat.  Bring to a boil, continue stirring, cook until thickened.  Serve over cake either warm or cooled.  Top with whipped cream, nuts &/or coconut.

Caramel Apple Cheesecake Bars...

so if you can't tell by now, i LOVE bars.  & i don't mean the drinking kind:)  bars are like the casserole of desserts.  they are usually fairly easy & almost always delicious!  i am constantly wanting to find & make variations on cheesecake bars.  i have cranberry cheesecake for christmas, pumpkin cheesecake for thanksgiving & this everyday bar that is right up there at the top of the yummy list!  i know it seems like there are a lot of steps, but they really are quite easy.  oh yeah & so delicious!  try 'em out & let me know what you think!

{caramel apple cheesecake bars}

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar, plus 2 tablespoons, divided

2 large eggs

1 teaspoon vanilla extract

3 Granny Smith apples, peeled, cored and thinly sliced

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup good caramel topping

 

 Streusel Topping

1 cup packed brown sugar

1 cup flour

1/2 cup old fashioned oats

1/2 cup butter, softened

1 egg white

In a medium bowl or food processor, mix flour brown sugar & butter.  With a pastry cutter or fork, mix until crumbly.  Using the back of a measuring cup, press into a foil lined & buttered 9x13 inch baking dish.  Bake 350 degrees for 15-20 minutes or until light golden.  

In a different bowl, using an electric mixer, cream together cream cheese & 1/2 cup sugar- beat until smooth.  Beat in eggs & vanilla.  Mix until all combined.  Spread over hot crust. 

In a small bowl, mix together 2 TBSP sugar, cinnamon & nutmeg.  Stir it into sliced apples.  Evenly layer sugared apples on top of cream cheese layer.  

To make the streusel topping, mix together brown sugar, flour, oats & softened butter.  Using a fork or pastry cutter again, mix until crumbly.  Stir in egg whites until evenly mixed in.  Spoon over apples. 

Bake for 30-40 minutes or until filling is set & streusel is golden.  Cool 15 minutes in the pan, lift out of pan with foil overhang.  Cool completely.  Drizzle caramel sauce evenly on the top.  Chill in refrigerator until firm.  Cut into 24 squares.

blueberry lemon crumble bars...

i love lemon!!!  i think it tastes fresh & with spring coming & the weather warming up, i am getting a little anxious!  these bars are sweet, tangy & oh so springy!  enjoy-

{blueberry lemon crumble bars}

1 cup butter, softened; more for the pan

3 cups all purpose flour

1 1/2 cups old-fashioned rolled oats (not quick oats)

1 1/3 cups packed light brown sugar

1 teaspoon salt

1 teaspoon baking powder

1 large egg, separated

14-ounce can sweetened condensed milk

1/2 cup fresh lemon juice

2 teaspoons grated lemon zest

2 1/2 cups room-temperature blueberries, washed and patted dry

Line a 9×13 inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.

In a large bowl, combine flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for topping. Blend the egg white into the remaining crumbs and press the mixture into the bottom of the pan to form a level crust. Press it with the bottom of a measuring cup to even it out. Bake the crust at 350 degrees until it starts to form a dry top, 10 to 12 minutes.

In a medium bowl, whisk the sweetened condensed milk, lemon juice, lemon zest, and egg yolk. Let stand for 5 minutes; it will begin to thicken.

Sprinkle the blueberries evenly over the hot crust, then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries. The lemon mixture need not be perfectly evenly spread. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.

Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.

Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into bars when cool. The bars may be stored at room temperature for a few hours, but should otherwise be kept in the refrigerator.

cranberry cheesecake bars...

i love this dessert so much... do i say that about all of them?  i feel like i do, because i DO!  but these are so yummy & really quite easy!  they have a nice oatmeal crust paired with creamy filling & tangy fruit topping... perfect!  you could sub with something like cherry, but why mess with a good thing:)  make these babies this week!

{cranberry cheesecake bars}

2 cups flour
1 1/4 cups quick cooking oatmeal (I used oldfashioned this time and no problem)
3/4 cup packed brown sugar
1 cup butter

12 ounces cream cheese
1/2 cup granulated sugar
2 eggs
2 tsp lemon juice
1 tsp vanilla

16 oz can of whole cranberry sauce
2 tsp corn starch

In a large mixing bowl stir together flour, oatmeal and brown sugar. Using a pastry blender cut in the butter until resembles coarse crumbs. Reserve 1 1/2 cups of the crumbs. Press remaining crumbs into greased 13X9 pan. Bake @350 degrees for 15 minutes.
Meanwhile in the same bowl beat cream cheese and sugar on medium speed until light and fluffy. Beat in eggs, lemon juice, and vanilla. Spread over crust. Stir together corn starch and cranberry sauce; spoon carefully over cream cheese mixture. Sprinkle with reserved crumbs. Bake 40 minutes. Chill at least 3 hours. Cut into bars and enjoy.

Store in the fridge.

count down to thanksgiving #1-pumpkin pie bars...

tiff brought these a year or 2 ago to recipe club & i loved them so much!  i have made them many times since then.  they are creamy & crumbly & delicious!  but you do have to make sure that they are completely cooled or even cold or they don't set up the same.   

 

{Pumpkin Pie Bars}

1 1/3 cup flour

1/2 cup firmly packed brown sugar

3/4 cup granulated sugar, divided

3/4 cup cold butter

1 cup old quick cook oats, uncooked

1/2 cup chopped pecans or walnuts

1- 8 oz. package cream cheese

3 eggs

1- 15 oz. can pumpkin puree

1 TBSP pumpkin pie spice

Pre-heat oven to 350 degrees.  Line a 9x13 inch baking dish with foil; grease foil lining.  

In a medium bowl mix: flour, brown sugar, 1/4 cup granulated sugar.  Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.  Stir in oats & pecans.  Reserve 1 cup of mixture & press remaining mixture into the bottom of the prepared pan.  

In a medium bowl beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin & spices.  Beat with an electric mixer on medium speed until well blended.  Pour over crust.  Sprinkle with reserved oatmeal mixture.

Bake for 30-40 minutes.  Lift from pan using foil handles; cool completely.  Cut into bars.  Store left overs in the refrigerator.  

Kristine's "to die for" Brownies...

these brownies are seriously so delicious! i am so glad that Kris shared it with me. the best part is for sure the frosting. she also gave me some variations for caramel filled or peanut butter cup... go CrAzY!!!  

{Kristine's Fabulous Brownies}

1 cup butter, softened 

4 eggs

2 cups sugar

2 tsp. vanilla

1/2 cup cocoa powder

1 1/3 cup flour 

1/2 tsp. baking powder

1/2 tsp. salt

1/2-3/4 cup chopped walnuts

In a large bowl beat together butter, sugar, eggs & vanilla.  Beat until light & fluffy.  Sift together- flour, cocoa, baking powder & salt.  Beat into butter mixture.  Mix in chopped nuts.  Pour into a greased & floured 7x11 in. pan.  bake in a pre-heated oven at 325 degree 45-60 minutes.  Cool completely, frost with chocolate buttercream frosting.

{chocolate buttercream frosting}

 

1 cup butter, softened

2 TBSP cocoa powder

3 cups powder sugar

3 TBSP heavy cream or milk

1 tsp. vanilla

Whip together all ingredients in a medium bowl.  Beat until light & fluffy.  

***to make filled brownies, make according to recipe, pour 1/2 of batter into a greased 9x13 in. pan.  Layer in caramel filled chocolate bars, peanut butter cups or any other candy of your liking, then top with the other 1/2 of batter.  Bake for 40-55 minutes.  Enjoy!!!

6 scrumptious layers...

Jess brought these for R.C. this month & i could have eaten the whole plate!!! (i am not kidding!)  i had a recipe that was very similar-- the crust was different.  i will be making this recipe from now on.  thanks Jess, they were divine!

{yummy 6 layer bars}

1 1/2 cups crushed corn flakes

1 cup sugar

1/2 cup butter, melted

1 cup chocolate chips

1 cup butterscotch chips

1 cup coconut

1 cup chopped pecans

1 can sweetened condensed milk

In a medium bowl combine-  corn flakes, sugar & melted butter.  Mix well.  Press mixture into the bottom of a 9x13 pan.  Layer chocolate & butterscotch chips, coconut & nuts.  Pour sweetened condensed milk over the whole thing.  Bake at 350 degrees for 25 minutes or until golden brown.  Let cool before cutting.

...i'm making these today...

These were featured in this months Everyday Food.  Here's the recipe now, but I'll let you know how they turn out.

** UPDATE-- this is a definite keeper!  They turned out DeLiSh!

{creamy lemon squares}

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 1/2 cup confectioners' sugar, plus more for dusting
• 1/4 teaspoon salt
• 1 cup all-purpose flour (spooned and leveled)
• 4 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup fresh lemon juice (from about 3 lemons)

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
3. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
4. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.