Chocolate Chip Brownies with Peanut Butter Chocolate Frosting... Because "Shark Week"

 

Sometimes the only cure for certain... monthly ailments... is chocolate overload.

 

And oh boy, do these super easy brownies do it for me!

 

I use the $.98 family size box of Market Pantry brownie mix from Target. These are seriously THE BEST brownies from a mix. And for less than a buck, you can't beat 'em!

 

Add chocolate chips, chocolate frosting, and peanut butter, and you're in business!

 

I don't know what else to say about these, other than they're easy and delicious, and will bring world peace.

Well, at least they're the first two things...

 

 

Chocolate Chip Brownies with Peanut Butter Chocolate Frosting

 

1 family size (9x13) box brownie mix.

 

1/2 cup oil

 

1/4 water

 

2 eggs

 

3/4 cup chocolate chips

 

1 can Betty Crocker Rich and Creamy chocolate frosting

 

1/2-3/4 cup creamy peanut butter (you can use chunky if you want...)

 

Preheat oven to 350.

 

Combine brownie mix, oil, water, eggs, and chocolate chips until well incorporated, but don't over mix.

Bake for 24-26 minutes.

 

While those are baking, remove the foil cover from the can of frosting. Pop it in the microwave for about 45 seconds, stirring every 15 seconds or so. When it's a nice, warm, melted consistency, add the peanut butter right into the can, and stir until combined.

It should be melted enough to just pour out, so when the brownies are done and still hot, pour it over the top, and spread it around evenly. Pop it back in the oven for another 5-7 minutes, until the top is set.

Remove, and let cool at least 15-20 (if you can... so you don't burn your mouth!)

 

Enjoy!

 

 

 

 

 

 



 

 

 

Super Easy And Oh So Yummy Granola Bars

I may be alone here in saying that I can't stand those Quaker Chewy Granola Bars.

Seriously.

They're like my least favorite snack food. Possibly ever.

I know. I'm weird like that.

I've seen a lot of home made versions of granola bars, but they all seem to call for tons of oil, and I've been trying to find something a little healthier, or at least without so much added fat, without sacrificing the yummy, part chewy, part crunchy  texture, and of course the flavor.

So, of course, I made up my own.

This recipe makes a lot of granola bars... at least 24 good sized bars, which could actually be cut in half and still be super satisfying.

You can also control the "add ins" yourself, subbing Sunflower Seed Butter for the Peanut Butter if your kids have allergies, Brown Rice Syrup for the honey, different kinds of dried fruit, white chocolate... the list could go on forever!

Homemade Granola Bars
6 cups Rolled Oats
1 cup Raw Sliced Almonds (I toasted mine in a skillet with a sprinkle of cinnamon and nutmeg)
1 cup (packed) Sweetened Coconut
1 cup Peanut Butter, melted
1 1/2 cups Honey
1/4 cup Maple Syrup
1 cup Semi Sweet Chocolate Chips
1 cup Milk Chocolate Chips
1 Tbsp Vegetable Oil (for the cookie sheet)

Preheat the oven to 325.

In a large mixing bowl, combine the oats, almonds and coconut. Add the peanut butter, honey, and maple syrup, and stir. (I use my hands to stir. They just really get everything combined better than a plain ol' spoon does.)

Now add in the chocolate chips, and stir some more.

It's good like this, in it's raw state, but I like the crunchy nuttiness cooking the bars adds.

Use the veggie oil to grease a cookie sheet with sides or sheet pan. I like to use my Large Bar Pan from Pampered Chef since it just makes everything bake so nice and evenly, but a metal one would work fine too.

Evenly spread the granola bar mixture in he pan, and bake for 25-30 minutes, or until it's lightly golden brown on top.

While it's still hot, use a pizza cutter or a sharp knife to cut the granola into bars. Like I said this makes at least 24 bars, but it could easily make 48.

And PS... they're REALLY good when they're warm, since the chocolate gets all gooey and delicious. Mmm....

Chocolate Chip Cookie Peanut Butter Brownie Bars

Are you in the mood for :
A) Chocolate Chip Cookies
B) Something Peanut Butter-y
C)Fudgy Brownies
D) All of the Above!!

If you Answered D, then you're in luck! I've seen a recipe similar to this referred to either as Santa's Suicide or Slutty Brownies (on where else... Pinterest! BTW This other blogger's pictures on the Pinterest post are waaayyyy better than mine. They probably have an amazing camera. I use my phone... Whatevs.)
Basically this thing is a layer of chocolate chip cookies on the bottom, a layer of fudgy brownies on top, and a layer of gooey peanut butter in between.
*drool*

Chocolate Chip Cookie-Peanut Butter-Brownie Bars

2 Sticks (1 Cup) Butter, softened
1 cup Sugar
3/4 cup Brown Sugar
2 Eggs
2 tsp. Pure Vanilla Extract
2 1/2 cups All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt + a sprinkle of Coarse Sea Salt if desired (I like getting a little chunk of salt in my cookies.)
1 1/2 cups Semi-Sweet Chocolate Chips
3/4 cup Natural Peanut Butter
1 box of Brownie Mix, and ingredients to prepare them (Make sure it's for the 9x13 size pan. Some boxes are smaller...)

Preheat your oven to 350. Grease a 9x13 baking pan and set aside.

Mix the brownie mix according to directions. Set that aside too.

With an electric mixer, cream together the butter, sugar, brown sugar, eggs and vanilla.

In a mixing bowl combine the flour, baking soda, and salt.

With your mixer on a lower speed, slowly add the flour mixture to the butter mixture (I do it a large spoonful at a time, so flour doesn't go everywhere) until it's all combined. Now stir in the chocolate chips.

Pour the cookie dough into your greased pan, and spread it evenly.

Now melt the peanut butter for about 30 seconds in the microwave. Stir and heat a few seconds more, or until it becomes nice and liquidy.

Now pour that over he cookie dough, and spread it out, but not all the way to the very edge of the pan.

Now pour the brownie batter over the peanut butter and spread it to the edges (careful not to mix the PB and brownie batter). Then I like to give the whole pan a bit of a shake to even it all out.

 Now bake it covered with foil for 30 minutes, then uncover it and bake for another 15-20 minutes.

 The brownie batter will be jiggly in the middle still but will set up into fudgy goodness while it cools.


Now for the hard part... you have to wait for it to cool before you cut into it. Bu after it cools... Oh Boy!! Sooo goood!!!

Chocolate Peanut Butter Cheesecake Deliciousness!

Last year for my husband's birthday, which happens to be New Year's Day, he requested Chocolate Peanut Butter Cheesecake instead of the usual cake. After going through many recipes on the interwebs, I thought this one sounded good, so I tweaked it little to make it my own. It is sooo incredibly rich and delicious, that he has requested it once again for his birthday tomorrow.

 This is why we don't start start our "eating healthy" New Year's resolution until about the 5th or 6th of January, when this goodness is all gone, and our birthdays have passed (mine is Jan. 3rd... gotta love how three out of four of our family members birthdays and Christmas are all within about 12 days of each other!)

Happy New Year everybody!! (And happy eating!)

‎

Crust

2 cups finely ground Oreo cookie crumbs
1/4 cup butter, melted

Filling
 3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
 2 teaspoons pure (no imitation people... that's just wrong.) vanilla extract
3/4 cup semisweet chocolate chips, melted
3 large eggs
1/2 cup creamy peanut butter, warmed
8-10 large peanut butter cups, coarsely chopped (or some of those new super mini ones from either Reese's, or Trader Joe's. We personally like TJ's better...)

Preheat oven to 325 degrees. Coat bottom and sides of a spring form pan with cooking spray.

In a medium bowl, stir together cookie crumbs and melted butter until well combined; evenly press into bottom of pan. Bake 8 minutes or until crisp.

In a large mixing bowl, using a mixer on medium speed, beat cream cheese until creamy - about 2 minutes. Beat in granulated sugar and vanilla until incorporated. Beat in melted chocolate until incorporated, scraping down sides of bowl. Beat in eggs, one at a time, until just combined. Pour batter over crust, and swirl peanut butter into the mixture. Bake 55-60 minutes or until well risen, set, and only slightly jiggly. In the last five minutes of baking, sprinkle peanut butter cups over the top.

Cool on a wire rack for 1 hour. Lightly cover and refrigerate until cold - about 4 hours - or until ready to serve.