Chocolatey Marshmallow Peanut Butter Bars

April 29, 2013 By

Chocolate Marshmallow Peanut Butter Bars

The weather today is beautiful where I live.  I don’t know if it was 80 degrees and sunny where you live, but baking probably isn’t on the top of your priority list if it is.

However, these chocolatey marshmallow peanut butte might change your mind.  I love baking with marshmallows because they disappear when you bake them and I’m a kid at heart and magic still impresses me.  (It’s magic, not science, okay?)

Chocolate and peanut butter also still impress me, so this recipe is perfect for all you kids-at-heart out there.  I also thought I’d stick with the kid theme by using a word in my title that is not actually a word.  It happens.

These bars are ooey and gooey and the flavors are seriously perfect. (If you’re wondering why there’s a red spot in one of my pictures, I used red velvet chocolate instead of chocolate chips…I suggest it if you can find red velvet chocolate!)

What’s your favorite ingredient to bake with?

Chocolatey Marshmallow Peanut Butter Bars

disappearing marshmallow brownies

peanut butter marshmallow brownies

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Chocolate Marshmallow Peanut Butter Bars
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Bottom Layer:
  • ½ cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons baking cocoa
  • 4 tablespoons chocolate chips
  • 1½ cups marshmallows
  • Top Layer:
  • ½ cup semisweet chocolate chips
  • 2 tablespoons butter
  • ⅔ cup peanut butter
  • ⅔ cup cornflakes, crushed

Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy.
  3. Combine flour, baking powder, salt and cocoa; add to creamed mixture.
  4. Spread in a greased 9×13 inch pan.
  5. Bake in preheated oven for 15 to 18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes. Cool.
  6. For top layer, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well combined.
  7. Remove from heat; stir in cereal. Spread over bars immediately. Store in an airtight container.

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disappearing marshmallow peanut butter brownies

Filed Under: Bars, Brownies, Chocolate Chips, Chocolate Drizzle, Chocolate Frosting, Peanut Butter Tagged With: , , , , , ,



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Dense Brownies with Cake Batter Frosting

April 3, 2013 By

Dense Brownies with Cake Batter Frosting

Job hunting is stressful.  I thought that college was hard, but being a college graduate and not being able to find a job is harder.

I’ve applied to what feels like billions of jobs online, written and rewritten about a hundred cover letters, and revised my resume around fifty times.  And still, I can’t find a job.

When you go through school your entire life, you get taught to “go to college so you can get a good job.”  Well, I went to college and I’ve been graduated for 3 months now, and still haven’t been able to find a job.

I think that college is a great concept, however, I think it’s completely overpriced ($50,00 for 4 years?!? Get real!) and not completely necessary.  For example, I didn’t get a teaching degree, I’m a Public Relations major, but I’m substitute teaching right now.  I don’t know if you know this, but you don’t get any training to be a substitute teacher and you don’t have to have a teaching degree, just 60 hours of college credit. I learned by walking into a classroom unprepared and teaching myself how to teach.  And you know what?  I’m doing just fine.

Anyway, like I said, I have my degree and I’m still searching for a job.  I know an opportunity will arrive when it’s supposed to, but waiting is difficult.

To say the least, it’s a tad bit stressful.

So, to calm myself, I bake and bake and bake, which is why I get to share these brownies with you today.  So, I guess not being able to find a job is all that bad. ;)

 

The best cake batter frosting

chewy brownies with crinkly top

dense, chewy brownies with cake batter frosting

fudge brownies with cake mix frosting

This perfect brownie recipe is adapted from The Black Apple.  Good luck trying not to eat all of the frosting before putting it on the brownies.  Also, I had some leftover cake mix, so I mixed about 1/4 cup cake mix with 3 tablespoons butter and swirled it into the top of the brownies.

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Dense Brownies with Cake Batter Frosting
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Brownies:
  • 1 stick butter (8 tbsp)
  • ½ cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • ¾ cup clour
  • ½ cup cocoa powder
  • 1 teaspoon salt
  • 1 tablespoon vanilla
  • Frosting:
  • 2 cups confectioners’ sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • ½ cup cake mix of your choice

Instructions
  1. Preheat Oven to 350.
  2. Melt butter in pot over stove.
  3. Remove butter from heat, let cool about a minute, then add sugars and mix well.
  4. Add eggs, flour, cocoa powder, salt, and vanilla, and mix well.
  5. Line and grease an 8×8 inch baking dish and pour in batter.
  6. Bake 20-25 minutes. If a toothpick comes out clean, it’s finished.
  7. While cooling, make the frosting:
  8. In a mixer, beat the butter and vanilla until fluffy. Slowly add in the confectioners’ sugar and then the cake mix until fully incorporated and fluffy.
  9. Frost cooled brownies and enjoy.

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the perfect brownies with cake batter frosting

Filed Under: Brownies, Cake Batter, Cake Mix, Fudge-like Brownies, Fudgy, Fudgy Brownies, Sprinkles, Thin and Chewy Brownies Tagged With: , , , , , , , , , , ,



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Protein Powder Brownies

December 5, 2012 By

chocolate fudge protein powder brownies

My mom is majorly obsessed with sweets.  Maybe even more than me, which is saying something.  If I make dessert when I go home, I have to make sure I give them away to people or she will eat them all.

I worry about her because she can consume ridiculous amounts of sugar, which is why I made these brownies… to trick her.

I want her to enjoy my desserts, but I don’t want it to affect her health, so I made brownies that she can enjoy that are pretty healthy.  She normally hates all of my “healthy tricks,” but she devoured these.  They’re so good!

protein powder brownies with protein drizzle

brownies made with protein powder

These chocolatey, fudgy, protein powder brownies are adapted from My Recipes.

5.0 from 1 reviews

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Protein Powder Brownies
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Brownies:
  • ½ cup flour
  • ½ cup protein
  • ½ cup unsweetened cocoa
  • ¼ teaspoon salt
  • ⅓ cup butter
  • 2 ounces dark chocolate, chopped
  • ½ cup granulated sugar
  • ¼ cup 1% low-fat milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Glaze:
  • ¼ cup protein powder
  • ½ cup milk

Instructions
  1. Brownies:
  2. Preheat oven to 350°.
  3. Combine flour, protein powder, cocoa, and salt in a medium bowl; stir with a whisk.
  4. Place butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds.
  5. Stir until smooth, and set aside. Cool slightly. Add ½ cup sugar, milk, 1 teaspoon vanilla extract, and eggs; stir with a whisk to combine.
  6. Add butter mixture to flour mixture, stirring just until combined.
  7. Pour batter into an 8×8-inch square metal baking pan coated with cooking spray.
  8. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool for about 20 minutes.
  9. Glaze:
  10. Mix together protein powder and water. Pour over brownies. Allow brownies to absorb the liquid and enjoy!

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fudgy protein brownies

Filed Under: Brownies Tagged With: , , , , ,



5 Comments

National Chocolate Week Recipes

October 11, 2012 By

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Extra Moist Chocolate Lava Cakes

Happy National Chocolate Week!

I’ve been doing my best to eat a lot of chocolate to celebrate.  However, I wasn’t able to bake anything this week because of midterms in my 16 week classes and finals in my 8 week classes.

No worries, though, because I’ve been stalking some of my favorite blogs for their chocolate recipes.  Check them out!  (All of the following photos belong to the owners of each website.)

Chocolate Snickerdoodles by Baked Bree:

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Chocolate Velvet by Love and Olive Oil:

chocolatevelvet

Easy Chocolate Cupcakes by Your Cup of Cake:

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Sweet Chocolate Kiss Cookies by Cake Spy:

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Chocolate Covered Pretzel Peanut Butter Brownies by Sweet Pea’s Kitchen:

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Chocolate Ice Box Cupcakes by Two Peas and Their Pod:

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How have you been celebrating National Chocolate Week? Leave links!  I would love to see your chocolate creations.

Filed Under: Brownies, Brownies with Chocolate Chips, Chocolate, Chocolate and Peanut Butter, Frosting, White Chocolate Tagged With: , ,



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Cinnamon Chocolate Bundt Cake and an AWESOME Giveaway!

September 25, 2012 By

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I have exciting news for you all today.

1)  I get to do a really big and awesome giveaway thanks to Redwood Hill Farms and Green Valley Organics.  You guys do not want to miss this one.

and

2) I made a really delicious chocolate bundt cake, also thanks to Redwood Hill Farms and Green Valley Organics because I got the same package that I get to give away.

and

3)  I’m now obsessed with Redwood Hill Farms and Green Valley Organics… can you tell?

I had never tried lactose free yogurt or kefir before, but I honestly can’t tell the difference.  The only difference is that the lactose free kefir is not as thick as regular kefir.

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Redwood Hill has all sorts of recipes, news, events, and other information on their website.  Definitely make sure to check it out!
Okkkay, now what you guys have been waiting for…

GIVEAWAY:

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The prize package (minimum value of about $57.55) will include:

- 1 Eco-friendly insulated green “Get Your Goat, Have a Cow” co-branded tote bag (approximate value $5)

- 1 t-shirt (winner’s choice of Redwood Hill Farm Goat, Green Valley Organics Cow OR RHF kid-size shirt; approximate value: $15)

- 6, 6-oz cups Redwood Hill Farm Goat yogurts or free product coupons (valued at about $2.19 each = $13.14)

- 6, 6-oz cups Green Valley Organics Lactose Free yogurts (valued at about $1.59 each = $9.54)

- 1 32-oz bottle Redwood Hill Farm Kefir (about $6.39)

- 1 32-oz bottle Green Valley Organics Kefir (about $4.49)

- 1 12-oz Green Valley Organics Sour Cream (about $3.99)

Are you excited yet? Because when I received my package, I felt like a little kid in a candy store.

To enter, all you have to do is:

  1. Leave a comment saying why you want the prize package.
For extra entries:
  1. Like Green Valley Organics on Facebook and leave a comment saying you did so.
  2. Like Redwood Hill Farms on Facebook and leave a comment saying you did so.
  3. Like What Katie’s Baking on Facebook and leave a comment saying you did so.
  4. Follow Redwood Hill Farms on Twitter and leave a comment saying you did so.
  5. Follow What Katie’s Baking on Twitter and leave a comment saying you did so.
  6. Subscribe to my RSS feed and leave a comment saying you did so.

The giveaway will end on Tuesday, October 2nd at 12:00 am.  Good luck! :)

If you don’t win, don’t worry, you can just buy their products!  Redwood Hill Farm and Green Valley Organics products are available at Whole Foods Markets, natural food stores and specialty grocers nationwide. To find a store near you, go to redwoodhill.com/store and greenvalleylactosefree.com/stores/

Now, for this deliiiiicious recipe (which got devoured extremely quickly in my house):

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Cinnamon Chocolate Bundt Cake
Adapted from: Leite’s Culinaria

Ingredients:

Cake:

  • 1 cup (2 sticks) unsalted butter, plus more for the pan
  • 1/3 cup (1 ounce) cocoa powder
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups (9 ounces) all-purpose flour, plus more for the pan
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup plain Green Valley Organics plain yogurt
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon, plus extra for pan coating

Glaze:

Directions:

Make the cake:

  1. Preheat oven to 350°. Butter and sprinkle cinnamon in a 10- or 12-cup Bundt pan and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, cinnamon, and water and place over medium heat.
  3. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  4. Place the flour, sugar, and baking soda in a large bowl and whisk to blend.
  5. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined.
  6. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the Green Valley plain yogurt and vanilla until smooth.
  7. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Make the glaze:

  1. Just before glazing the cooled cake, combine the Green Valley kefir, cocoa powder, butter, and sugar in a small saucepan and put over medium heat. Stir constantly until the sugar is dissolved.
  2. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides.  It will soak into the cake and taste delicious.

 

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Filed Under: Brownies, Bundt Cake, Butter, Cake, Cake Mix, Chocolate, Chocolate Drizzle, Cinnamon, Giveaway, Glaze, Gooey, How to Chocolate Tagged With: , , , , , , , , , , , , , , , , , , ,



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Extra Fudgy Healthy Brownies

August 7, 2012 By

fudgy healthy brownies

I’ve been having a little bit of writer’s block the past few weeks, and it still isn’t fully healed.

So, instead of telling you all what I’ve been up to lately, I’m just going to show you pictures and hope you can forgive me.

Also, here’s an extremely fudgy and weird brownie recipe I whipped up.  I saw a “red velvet brownie” recipe made with beans and I just went all out and added avocados.  I guess if you weren’t made about the writer’s block, this recipe might make you mad.  But don’t let it.. I promise it tastes a million times better than it sounds.  The lack of flour and replacement of beans and avocados makes these brownies so fudgy it’s ridiculous.

 

funny cat drinking blue moon beer

He loves Blue Moon.

 

cute dessert crafts

Crafts.

new kindle 36

New toy.

breakfast: bananas with yogurt, protein powder on toast with peanut butter

Yummy eats.

homemade shrimp tacos with side salad

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21st birthday rumchata shots

Her 21st birthday.

cute couple in manhattan

extra fudgy brownies made with avocados

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stacked healthy fudgy brownies on pretty plate

Extra Fudgy Healthy Brownies
Adapted from: Munchin’ with Munchkin 

Ingredients:

  • 1 cup red kidney beans
  • ½ cup avocado
  • ½ cup cocoa powder
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¾ tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 cup applesauce
  • 1/8 tsp salt
  • 1 cup brown sugar
  • 2 eggs
  • ¼ cup chocolate chips

Directions:

  1. Preheat oven to 350.
  2. Spray an 8×8 inch pan with cooking spray. Set aside.
  3. In a food processor, puree kidney beans and avocado. Transfer to a large bowl.
  4. Add remaining ingredients and mix by hand until smooth and fully combined.
  5. Fold batter into the greased pan.
  6. Bake for 35-40 minutes, turning the pan halfway through.
  7. When the brownies are done, test them with a toothpick. You want some batter to cling to the toothpick. Do not over bake.
  8. Let cool completely.
  9. Cut and enjoy.
Filed Under: brownie, Brownies, Fudge, Fudge-like Brownies, Fudgy, Fudgy Brownies, Gooey, Healthy, healthy brownie balls Tagged With: , , , , , , , , , ,



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Peanut Butter Butterfinger Frosted Brownies

July 21, 2012 By

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Okay, I cheated.

I know I’ve said a million times that I hate using box mixes, but I didn’t say I don’t use box mixes.

A couple of weeks ago, one of my friends made brownies and everyone ate theirs with peanut butter.  Why wouldn’t they?  Peanut butter and chocolate are the ultimate culinary couple.

That’s when I thought, “dduuuhhh, I have to make brownies with peanut butter frosting.”  The Butterfinger’s were just a given.  Why wouldn’t I add them?

So, there’s that.  And then, I fed them to everyone I know and they were devoured isntantly.

These are a definite crowd pleaser.  There’s only a certain few recipes that I’ll make more than once, and this is one.

What’s your favorite way to spice up boxed brownie mixes?

 

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Peanut Butter Butterfinger Frosted Brownies

Ingredients

  • 1/2 cup butter
  • 1 cup creamy peanut butter
  • 4 cups powdered sugar
  • 1/4 cup cream
  • 2 regular sized Butterfinger’s
  • 9×13 inch pan of brownies (I used Betty Crocker)

Directions

  1. In a large bowl, beat butter and peanut butter until light and fluffy.
  2. Slowly beat in 1/2 of the confectioner’s sugar.
  3. Mix in 1/4 cup of the cream.
  4. Beat in the remaining powdered sugar.
  5. Slowly fold in crushed up Butterfinger’s.
  6. Frost cooled brownies.

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Filed Under: Brownies, Chocolate and Peanut Butter, Fudge, Fudge-like Brownies, Fudgy Brownies, Peanut Butter, Peanut Butter Frosting Tagged With: , , , , , , , ,



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Cookie Dough Filled Chocolate Bread

June 11, 2012 By

cookie dough filled chocolate bread

What’s your favorite dessert?
Because, whatever it is, I guarantee this will be your new favorite.  I can’t tell you how good this bread is.  Honestly, it shouldn’t be called bread because it’s more like brownies and cookie dough.
The cookie dough part stays gooey because there’s no baking powder/soda or eggs.  The bread part is fudge-like.  Just try it…I promise you’ll like it.  I’ll let the pictures speak for themselves.
But really, what is your favorite dessert?

how to make chocolate bread

chocolate chip cookie dough filled bread

chocolate bread on decorative plate

chocolate bread filled with chocolate chip cookie dough

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food porn chocolate bread

Cookie Dough Filled Chocolate Bread
Ingredients:
For the bread:
  • ¾ cup flour
  • ½ cup brown sugar
  • ¼ cup sour cream
  • 1/8 cup olive oil
  • ¼ cup chocolate chips
  • Dash of salt
  • 1 tsp vanilla
  • ½ tsp baking powder
  • 1/8 tsp baking soda
  • ¼ cup milk
  • ¼ cup cocoa powder

For the cookie dough:

  • ½ stick butter
  • ¼ cup sugar
  • ½ cup brown sugar
  • 2 tablespoons cream
  • ½ tsp vanilla
  • ¾ cup flour
  • Dash of salt
  • ½ cup chocolate chips
Directions:
  1. Preheat oven to 350 degrees.
  2. Combine the flour, sugar, salt, baking powder and baking soda in a mixing bowl.
  3. Add in sour cream and olive oil and stir them together.
  4. Add in the rest of the liquids and fold in with the dry ingredients until it forms a smooth consistency.
  5. Add in the chocolate chips.
  6. Grease a bread pan and pour half of the in the mixture into it.
  7. Prepare the cookie dough mixture. Cream together the sugar and the butters in the bowl of the stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
  8. Mix in the heavy cream and vanilla, and combine.
  9. Add the flour and salt and mix on low speed until incorporated. Fold in the chocolate chips.
  10. Spread on top of the first half of the chocolate bread batter.
  11. Top cookie dough with the other half of the bread batter.
  12. Bake in the preheated oven for an 40-45 minutes or until a tester inserted comes out clean.

chocolate bread filled with cookie dough

Filed Under: Bread, Brownie Cookies, Brownies, Brownies with Chocolate Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookies, Chocolate Chips, Cookies Tagged With: , , , , , , , , , , , ,



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Rice Krispie Chocolate Chip Cookie Brownies

May 12, 2012 By

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My friend’s uncle drives a cereal truck, so anytime he gets cereal, everyone I live with gets it, too.

This time, we got Rice Krispies, so I wanted to do something creative with them.  (Don’t worry, I’ve also made rice krispie treats twice now.)

I found a recipe for Rice Krispie Chocolate Chip Cookies, used it, and took it to another level.  They turned out really good.  I wasn’t sure what to expect, but they tasted like brownies covered with crunchy chocolate chip cookies.  Weird, huh? ;)  My brains not doing so well with descriptions right now, I think it’s because I just finished FINALS!! Yay!!!

What’s your favorite recipe for Rice Krispies?

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Rice Krispie Chocolate Chip Cookie Brownies

Adapted from: Rice Krispies and  All Recipes

Ingredients:

Cookies:

  • 1 stick butter
  • 1 cup sugar
  • 1/2 cup flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • 1 cup rice krispies
  • 1 cup chocolate chips

Brownies:

  • ½ cup oil
  • ¾ cup sugar
  • 3 eggs
  • ½ cup flour
  • 1/3 cup cocoa powder
  • ¼ tsp salt
  • ¼ tsp baking powder

Directions:

  1. Preheat oven to 350 degrees.
  2. First, make the cookie dough.  In large electric mixer bowl, beat together margarine and sugar until light and fluffy. Add egg and beat well.
  3. Mix  flour, baking soda and salt into butter mixture  until combined. Stir in rice krispies and chocolate chips. Set aside.
  4. Then, make brownies.  In a medium bowl, mix together the oil, and sugar. Beat in eggs.
  5. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended.
  6. Spread the batter evenly into the prepared pan.  Drop cookie mixture evenly over the top of the brownie batter.
  7. Bake in preheated oven for 35-40 minutes, or until a toothpick comes out clean.

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Filed Under: Brownie Cookies, Brownies, Butter, Chocolate Chip, Chocolate Chip Cookies, Chocolate Chips, Cookies, crispy cookies, gooey chocolate chip cookies, Rice Cereal, Rice Crispies, Rice Krispie Treats, Rice Krispies Tagged With: , , , , , , ,



Chocolate Almond Brownie Balls

May 8, 2012 By

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Hang in there guys, finals week is over on Thursday for me, then I’ll be posting all the time.
Until then, enjoy some yummy brownie balls… they won’t disappoint you.

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Chocolate Almond Brownie Balls
Brownies:
  • 4 (1 ounce) squares unsweetened chocolate
  • 3/4 cup butter
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour

Frosting:

  • 1/4 cup butter, softened (you can use margarine but the flavor will not be the same)
  • 1 1/3 cups confectioners’ sugar , sifted
  • 1/8 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half)
  • 1/8 cup unsweetened cocoa powder , sifted
  • 1/2 tsp almond extract

Chocolate coating:

  • 2 cups semi-sweet chocolate chips
  • 1/2 cup heavy cream

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Microwave chocolate and butter or margarine in large bowl at high for 2 minutes or until butter or margarine is melted.
  3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour.
  4. Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).
  5. Let the brownies cool.
  6. Mix all frosting ingredients, and crumble cooled brownies into the mix.
  7. Form into balls and freeze for 20 minutes.
  8. Microwave heavy cream for 1 minute.  Put in chocolate chips and let sit for 1 minute.  Stir until smooth.
  9. Dip brownie balls into chocolate, let sit.
  10. Eat!

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Filed Under: brownie, brownie balls, Brownies, Brownies with Almond Buttercream Frosting, Cake balls, Chocolate Frosting



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