Sunday, April 3, 2016

Nutella-Swirled Peanut Butter Chip Blondies Recipe

Yield: one 8x8 pan, 9 to 12 generous squares
Prep Time: 5 minutes
Cook Time: about 20 minutes
Total Time: 25 minutes


1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup Reese's Peanut Butter Chips (chocolate chips may be substituted)
about 1/3 cup Nutella (Homemade Peanut Butter or Homemade Chocolate Peanut Butter may be substituted)


  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour and stir until just combined, don't overmix.
  5. Stir in the peanut butter chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Evenly add and swirl the Nutella. To create the marbled pattern shown, drizzle Nutella over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, "draw" 4 or 5 evenly spaced lines through the Nutella. You're dragging the toothpick perpendicularly through the first set of lines to create the marbling.
  8. Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Bars shown in photographs were in 90F Caribbean heat and humidity, and very soft and melty. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Recipe from Averie Cooks.

Tuesday, August 26, 2014

No Bake Chocolate Lasagna

  • 36 regular OREO's
  • 6 Tablespoons butter, melted
  • 1 (8 oz) package of cream cheese, softened
  • 1/4 cup sugar
  • 2 Tablespoons cold milk
  • 1 (12 oz) container Cool Whip, divided
  • 2 (3.9 oz) pkg. chocolate instant pudding
  • 3 1/4 cups cold milk
  • 1 cup mini chocolate chips
  1. Butter a 9x13 dish and set aside.
  2. Crush OREO's in a zip top bag with a rolling pin. Add melted butter into the bag and mix until combined. Press OREO mixture into the bottom of the dish and place in the refrigerator for 5 minutes.
  3. In a medium sized bowl whip the cream cheese until fluffy. Add in 2 Tablespoons of milk and sugar. Mix until combined. Stir in 1 cup Cool Whip, then spread the mixture lightly over the crust. Place in the fridge for another 5 minutes.
  4. In a separate bowl combine the chocolate pudding and cold milk. Whisk together until thick. Then spread over the top of the cream cheese layer. Place back in the fridge for another 5-10 minutes to allow pudding to set.
  5. Once pudding has set spread remaining Cool Whip on the chocolate layer and then top with chocolate chips. Place in the fridge for 3-4 hours before serving.

Saturday, June 14, 2014

Double Chocolate Black Forest Cake

Chocolate Cake
  • 2 cups sugar
  • 2 cups all purpose flour
  • 3/4 cup cocoa
  • 2 tsp. baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup soured milk (just add a tablespoon of lemon juice or plain vinegar to a cup of milk)
  • 1 cup black coffee
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured (or dusted with cocoa) 9 inch cake pans. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely on a wire rack. When completely cooled, split the two layers into four with a sharp serrated bread knife.
Whipped Chocolate Ganache
To prepare the filling/frosting, melt together in a double boiler

  • 3 cups dark chocolate chips
  •  1/2 cup whipping cream

Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.
Transfer to a large mixing bowl.
In a separate bowl, whip to firm peaks:

  • 2 cups whipping cream
Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate. 
At this point you will probably have to chill this frosting for a half hour or more in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.

Vanilla Whipped Cream
  • 2 cups whipping cream
  • 4 rounded tbsp icing sugar (powdered sugar)
  • 2 tsp vanilla extract
Whip together to firm peaks.
  • 1 pound ripe fresh cherries, pitted
  • chopped chocolate for garnish

To construct the cake, split the two layers of cake into four using a sharp serrated bread knife. Place the first layer of  cake onto the cake plate and cover with a little of the vanilla whipped cream followed by the next layer of cake. Spread a thin layer of the whipped chocolate ganache on this layer and place a layer of pitted cherries on top followed by more whipped ganache to completely cover the cherries.
Add the next layer of cake, more of the vanilla whipped cream and the final layer of cake. Frost the entire outside of the cake with the remaining whipped ganache frosting and place another layer of pitted cherries on top of the cake. Garnish with borders of vanilla whipped cream and with chopped chocolate on the sides.
credit to : nlrockrecipes

Oreo Caramel Brownie Bombs

The base is partially pre-baked so you will want to have the brownie batter, caramel and broken Oreo cookies all prepared and ready to quickly top the base and get it back in the oven ASAP.
Chocolate Chip Base 
Cream until light and fluffy:

  • ½ cup butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
Beat well.

Sift together
  • 1 cup + 3 tbsp flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda

Add dry ingredients to the creamed mixture, folding to combine well. Fold in
  • ½ cup chocolate chips
Spread in the prepared baking pan and bake for 15 minutes at 350 degrees F. (325 degrees for glass bake ware) Remove from oven and immediately sprinkle with

Brownie Batter

  • 3/4cup all-purpose flour
  • 2 tablespoon cocoa powder
  • 1/4teaspoon salt
  • 1/2cup butter
  • 5 squares unsweetened chocolate
  • 3/4cup granulated sugar
  • ¼ cup light-brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Sift together flour, cocoa and salt. Melt together butter and unsweetened chocolate over low heat. Remove from heat and cool to lukewarm. Add eggs,vanilla and sugars. Stir very well until sugars are dissolved.

Pour batter over the Oreos and caramel, return to the oven and bake for an additional 15-20 minutes or until the surface of the brownie batter is no longer glossy. Cool completely.

Top with a drizzle of chocolate ganache if desired. Cut in 2 inch squares.

Chocolate Ganache
In the microwave, scald, almost to boiling:
  • 1/3 cup whipping cream
Pour over
  • 1 1/3 cups chocolate chips
Let stand for 5 minutes, then stir until smooth. Spoon the ganache into a Ziploc bag and using sharp scissors, snip a small corner of the bag off and pipe a thin stream of the ganache in a continuous circular pattern over the squares.

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