The Perfect St. Patrick’s Day Brownies

The Perfect St. Patricks Day Brownies

Since I’m not doing anything exciting for St. Patrick’s Day, I have to drown my sorrows in brownies.

Because of this, they had to be the perfect brownies.

I didn’t want brownies with frosting, but I wanted something on top.

I didn’t want fluffy brownies, I wanted thick, fudgy brownies.

I wanted something minty, but more chocolatey.

I wanted brownies with cream cheese in them.

So I made these.

And they are perfect.  And I’m not even sad about not doing anything for St. Patrick’s Day anymore. (Okay, that might not be true).

 

brownies with mint cream cheese filling

fudgy mint brownies with ganache topping

st. patrick's day brownies with cream cheese mint filling

What are your plans for St. Patrick’s Day?

The Perfect St. Patrick’s Day Brownies
Prep time: 
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Ingredients
  • Ingredients:
  • ½ cup (1 stick) unsalted butter
  • 1⅛ cups sugar
  • ½ cups cocoa
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tbsp isntant coffee
  • ½ Tbsp vanilla
  • 2 eggs
  • ¾ cups flour
  • Cream Cheese Layer:
  • 4 oz cream cheese (1/2 block)
  • 2 blocks vanilla almond bark, melted and cooled to room temperature
  • 2 tsp vegetable oil
  • ½ tsp peppermint extract
  • 2 cups powdered sugar
  • Ganache:
  • 4 oz. chocolate of choice
  • ½ cup heavy cream

Instructions
  1. Preheat the oven to 350°F. Lightly grease a 8″ x 8″ pan.
  2. In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
  3. Transfer the sugar mixture to a medium-sized mixing bowl. Stir in the cocoa, salt, baking powder, instant coffee, and vanilla.
  4. Whisk in the eggs, stirring until smooth.
  5. Add the flour,stirring until smooth.
  6. Spoon the batter into a lightly greased 9″ x 13″ pan.
  7. Bake the brownies for about 30 minutes, until a toothpick inserted into the center comes out clean. Remove them from the oven and cool completely prior to cutting.
  8. Make the cream cheese layer:
  9. Beat the cream cheese in a mixer until fluffy.
  10. Mix together the oil, peppermint extract, and almond bark and slowly pour into the fluffy cream cheese while the mixer is beating on low.
  11. Slowly beat in the powdered sugar until fluffy.
  12. Once the brownies are cool, spread the cream cheese mixture on top.
  13. Make the ganache:
  14. Heat the cream in the microwave for about a minute.
  15. Place the chocolate in the cream and let it sit.
  16. Wait a couple of minutes and then stir together the chocolate and cream until smooth.
  17. Pour over the cream cheese layer.
  18. Let the brownies set before cutting.
  19. Enjoy!

 

 

 

ganache brownies with cream cheese mint filling

Salted Caramel Chocolate Chip Ice Cream

salted caramel chocolate chip ice cream meme

I know it’s freezing out.  I know it’s almost winter.  I know I’m crazy for making ice cream.

Buttttttt…. have you tried Starbucks Salted Caramel Mocha Frappuccino?

salted caramel frappuccino from starbucks

Um, yeah, it’s as delicious as it sounds/looks.  Well, naturally, I had to create a similar product and for that to happen, it had to be a cold product, hence the ice cream.

Don’t worry, just eat it in front of a cozy fireplace and you’ll be fine.

cozy fireplace christmas 3d screensaver

Trust me, it’s worth eating, even if it is below freezing.

P.S. I shipped a pie to the CBS Baking Show yesterday.  I’m a nervous wreck!! I also have a Skype interview on Thursday, so please keep sending good vibes and prayers.  Thank you all!  I’ll be posting the pie recipe ASAP. :)

pretty salted caramel vanilla chocolate chip ice cream

 

sea salt and caramel chocolate chip ice cream

You can blame My Recipes for this yummy, freezing cold ice cream in December.

5.0 from 1 reviews

Salted Caramel Chocolate Chip Ice Cream
Prep time: 
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Ingredients
  • 2 cups milk
  • 2 large egg yolks
  • ½ cup brown sugar sugar
  • ¼ cup honey
  • ⅛ cup milk
  • 2 teaspoons butter
  • ½ teaspoon sea salt
  • ½ cup melted chocolate
  • 1 tablespoon vegetable oil

Instructions
  1. Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil).
  2. Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
  3. Combine brown sugar sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring.
  4. Remove from heat; stir in sea salt and flake salt.
  5. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°.
  6. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Melt chocolate chips in a microwave safe bowl for about 1 minute. Remove from microwave and pour in oil. Stir until smooth.
  7. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions and slowly drizzle in melted chocolate.
  8. Once frozen, store in freezer-safe container and freeze.

 

sea salt caramel ice cream with chocolate chips in december

Rolo Filled Truffle Cookies

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Happy Monday, everyone!  It’s been very hectic around here lately.

Since I graduate in 2 weeks (yikes!) I’ve been doing some job hunting.  Well, I had two calls for interviews, so of course I was really excited… to make a long story short, the two places ended up being scam companies who are looking for naive college grads to do door-to-door sales work and barely get paid.  Ugghhh.. watch out for those Career Builder and Indeed job listings.

Luckily, this weekend was so much fun and made up for all of that. It was filled with friends and cookies for me.

My friends and I went out for a friend’s birthday, which was a lot of fun and it was so good to see all of them.  Since I’ve been so busy this semester, I haven’t been able to spend as much time with my friends as I would like.

I also went to a BlogKC cookie swap event.  We had such a good time.  I love getting together with them because, as bloggers, we have a lot in common and it’s always great to get tips about blogging.  Not only that, but the conversation is always great. :)

Then, on Sunday, Kellen stopped by to eat lunch with me.  Long distance is hard, so it’s always such a relief when I get to see him. Anyway, it was a wonderful weekend.

On a side note, I applied for the CBS Baking Show, so please keep your fingers crossed, pray for me, send good vibes…anything, please. If you’re an “amateur baker,” you should apply, too!

What did you all do this weekend?

rolo cookies with coconut graham cracker crust

caramel chocolate filled cookies

coconut caramel truffle cookies

truffle cookies filled with gooey rolo's

rolo filled truffle cookies topped with coconut and graham crackers

I adapted these gooey truffle cookies from The Kitchen is My Playground.  They’re seriously good; full of hot chocolate mix, coconut, graham cracker crumbs, and Rolo’s.  You can’t go wrong with those ingredients, trust me.

5.0 from 1 reviews

Rolo Filled Truffle Cookies
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Cookie:
  • 1 c. all-purpose flour
  • ⅔ c. hot chocolate mix
  • ¼ tsp. salt
  • 8 T. (1 stick) butter, softened
  • ⅓ c. sugar
  • 1 large egg, separated, plus 1 additional egg white
  • 2 T. milk
  • 1 tsp. vanilla extract
  • ½ cup shredded coconut
  • ½ cup graham cracker crumbs
  • Caramel Filling:
  • 1 roll rolos
  • 4 T. sweetened condensed milk

Instructions
  1. Cookie:
  2. Combine flour, hot chocolate mix, and salt; set aside.
  3. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes.
  4. Add egg yolk, milk, and vanilla; mix until incorporated.
  5. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
  6. Whisk egg whites in a bowl until frothy.
  7. Place shredded coconut and graham cracker crumbs in a food processor and pulse about 5 times.
  8. Roll dough into 1-inch balls, dip in egg whites, and then roll in coconut/graham cracker crumb mixture.
  9. Place balls about 2 inches apart on a baking sheet.
  10. Using a ½ teaspoon measuring spoon, make an indentation in the center of each dough ball. Bake at 350 degrees until set, about 12 minutes.
  11. Caramel Filling:
  12. Microwave Rolo’s and sweetened condensed milk together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
  13. Once cookies are removed from the oven, gently re-press the indentations.
  14. Fill each indentation with about ½ teaspoon of the caramel mixture.
  15. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

gooey rolo truffle cookies with coconut graham cracker crumb crust

White Chocolate Peanut Butter Funfetti Cake Balls

white chocolate peanut butter funfetti cake balls

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I’ve got probs.

First of all, I haven’t jumped on the pumpkin bandwagon and I’m still making summery, Funfetti-colored cake balls. I have already had: pumpkin ice cream, pumpkin coffee creamer, Starbucks pumpkin latte, store-bought pumpkin muffins, and pumpkin tea, but I have yet to bake pumpkin-flavored food.  (Actually, I did, but I forgot to take pictures so it doesn’t count.)

Second of all, I may have overdone it here with the triple flavor combo, but it worked.

So, yeah, I’ve got probs, but it’s okay because I made you cake balls.

These are just like regular cake balls, but instead of frosting, you use melted white chocolate and peanut butter.  Yum, yum, yum.

white chocolate peanut butter cake balls

inside of a funfetti cake ball

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 White Chocolate Peanut Butter Funfetti Cake Balls

Ingredients

  • 1 pre-made cake (Use a box mix or your own recipe)
  • 1 cup smooth peanut butter, melted  (Preferably Peanut Butter & Co Peanut Butter!)
  • 1 cup white chocolate chips, melted
  • 1 (3 ounce) bar chocolate flavored almond bark

Directions

  1. Crumble your pre-made cake in a bowl.
  2. Mix in melted peanut butter and white chocolate.
  3. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  4. Use a small scoop to form balls of the chocolate cake mixture.
  5. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

white chocolate peanut butter chocolate covered cake balls

Chocolate Chip Cookie Dough Cheesecake Bars

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I just need to tell you guys that Brandy is awesome because without her, I would have never discovered these gems.

I made these cheesecake cookie bars for my family a couple of weeks ago and they were devoured in a day.  Mind you, my family consists of my mom and dad… that’s it.  We have dessert issues.

If you like cheesecake, you’ll like these.  If you like cookie dough, you’ll like these.  If you like them both, you’ll love these.

Also, to add to how happy these cheesecake bars make me, I’m just going to post some more things that are making me happy right now  (*Note: the only pictures that are mine are the cheesecake bar photos):

 

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What are you loving right now??

Chocolate Chip Cookie Dough Cheesecake Bars
From:  Brandy

Ingredients:

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:

  • 5 tablespoons unsalted butter, room temperature
  • 1/3 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup flour
  • 2/3 cup chocolate chips

Cheesecake Filling:

  • 10 oz cream cheese, room temperature
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
Instructions
1. Preheat the oven to 325 F. Line an 8″ square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (*Note: This mixture is going to be dry…that’s okay. You’re going to crumble it on top of the cheesecake layer.)
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hands to form “clumps” of the cookie dough, smoosh it together and flatten it out.  Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.

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Chocolate 7 Layer Bars

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I’ve  featured these 7 Layer Bars on my blog before, but just in case you didn’t see them I’m posting them again.

These aren’t the ordinary 7 Layer Bars.  They’re close, but just different enough to make a huge difference.

If you’re trying to impress a large crowd, but don’t have much time on your hands, this is the dessert for you.  I can’t believe how good these are considering how extremely easy they are to make.

What’s your “go-to” quick dessert recipe?

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Chocolate 7 Layer Bars

Ingredients:

  • 1/2 cup butter, melted
  • 1 cup Chocolate Animal Crackers, crushed to a fine crumble (like graham  cracker crumbs)
  • 1 cup flaked coconut
  • 1 cup chocolate chips
  • 1 cup white chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup nuts, chopped

Directions:

  1. Preheat oven at 350 degrees F.
  2. Mix animal cookie crumbs and melted butter until it becomes dough like.
  3. Press the “dough” into the bottom of a 9×13 in dish.
  4. Layer the coconut and chips in order given in ingredients list.
  5. Pour sweetened condensed milk over all.
  6. Top with nuts.
  7. Do not mix together.
  8. Bake for 25 minutes.

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“You’ve got dirt on your head” Wednesday & Double Chocolate Pomegranate Cupcakes

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For anyone who’s curious about Lent, read the following… If not, check out the awesomely moist cupcakes at the end of the post. :)

It’s Ash Wednesday and every year, it never ceases to amaze me the funny things I hear from people.  For example:

  • You’ve got dirt on your head.
  • Where do you buy the ashes? (From someone who thought we put the ashes on ourselves)
  • Oh no, please don’t tell me those ashes are from dead people. (No… they’re burned palms)
  • What’s the point in the ashes?? (By the way, it’s just a reminder that we came from ashes and we’ll leave as ashes)
  • Are you okay? (Because, obviously, my head was bruised haha)

These are just a few I heard this year… and my mom called to tell me about the “dirt on the forehead” example.  All I could do was laugh.

This year for Lent, I decided to add things as well as give things up, which I’ve never done before.  So, I’m going to:

  • Quit gossiping. I try not to do it now, but I’ve realized how much more aware I am now. (Yes, after one day haha)
  • Do at least one good deed a day.
  • Make sure I don’t miss church.

That last one shouldn’t be on there because I should never miss church, but since I’ve been to college I haven’t been great about getting there every Sunday.

I found this funny website that gave “20 Weird Things to Give Up for Lent.”  I’m posting them below.  They’re from “Life Teen.

  • Don’t eat the last bite of your food
  • Park at the very back of the parking lot
  • Put a popcorn kernel in your shoe every day
  • Don’t use your apps
  • Get to know your neighbors
  • Pray the “Hail Mary” and do an ab crunch for every single word
  • Stop complaining and/or being negative
  • Give up texting and call whoever you need to talk to
  • Don’t use utensils
  • Give away 10 shirts, 2 pairs of pants, and a pair of shoes
  • When you wake up, jump out of bed, kiss the floor, and learn humility
  • Wear the same 4 outfits for all of lent
  • Everyday do 20 (or 100) pushups and offer it up for someone who’s sick
  • Leave a post-it with a positive message on it wherever you go
  • Cut out all screen-time (phone, TV, computer) after dinner
  • Send a different person from the Life Teen Staff an affirmation email every day of Lent
  • Don’t straighten or curl your hair
  • Sit and stand up straight – don’t slouch!
  • Every day take a picture of something or someone you’re grateful for and hang the pictures in your room.

So, if you’re struggling for ideas, you can thank Life Teen for the above help.

On to cupcakes!! I hope you didn’t give sweets up for Lent, because these are awesome! 

Thanks to the lovely people at POM Wonderful, I received a sample of their POM juice.  Although I drank most of the juice, I made sure to save the rest for this recipe.

The pomegranate flavor is almost unrecognizable, but the juice gives it moisture (these are extremely moist) and a hint of flavor.  The cupcakes aren’t overly sweet, which is why I topped them with my favorite white chocolate frosting.

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Double Chocolate Pomegranate Cupcakes 

Adapted from: She Bakes Here

Ingredients:
1 1/2 cups AP flour
3/4 cup white sugar
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup pomegranate juice

Directions:

  1. Preheat the oven to 350*F.
  2. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda and salt.
  3. In a small measuring cup or bowl, combine oil, vanilla extract and vinegar. Add the wet ingredients to the flour mixture along with pomegranate juice.
  4. Mix well, breaking up the flour clumps as you go.
  5. Line your muffin tins with baking cup liners. Spoon the batter into the cups, only filling 3/4 of the way. Bake for 20-25 minutes, testing with a toothpick to ensure they have baking thoroughly.
  6. Frost with your favorite frosting, or mine, which is here: How Sweet Eats.

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White Chocolate Butterscotch Bark and {8 Ways to Drive Free Traffic to Your Blog}

It can be a tough blogosphere out there if your blog isn’t getting any traffic.

Trust me, I know how frustrating it is.

When I started out a little over a year ago, I made this blog expecting to wake up with tons of comments and visitors.  Obviously, that didn’t happen and I woke up discouraged.  But, I kept doing it because it’s what I love to do.

That would be my one word of advice to any blogger starting out: Don’t give up.

If you’re discouraged like I was, here are some tips I’ve learned along the way to help drive traffic to my blog:

1.  Tastespotting and foodgawker.  If you’re a food blogger, I would suggest taking a photography course or doing some research on how to take professional food photographs. Getting your photos accepted on these two websites will benefit your traffic big time.

2.  Post Often. The more you write, the better your chances of getting traffic are.  First of all, the more you write, the more people have to read… duh.  Second of all, search engines will pick up your keywords and send viewers to your site.

3.  Join sites like Reddit.  Don’t feel bad submitting your own content to Reddit every once in a while; there’s no harm in that.  It will get you recognized and get your blog out there.  However, do not post every single post you write on Reddit.

4.  Add a StumbleUpon widget to your website.  Check out StumbleUpon’s audience tools.  They’re super helpful.  Most importantly, add their badge to your site, just in case you have a few sweet readers who want to submit your website.  All of their tools are very beneficial.

5.  Google AdWords: Keyword Tool.   When you’re writing a blog post, put a few of the words into the keyword tool and see if there are any words you could use that would draw more traffic to your blog.  Use those words often: in the title, in the actual post, in the labels.

6.  Advertise yourself on Twitter and Facebook.  When you make a new post, tweet about it, make a status about it, email people about it.  Do what you’ve gotta do to get your blog name out there.

7.  Guest Posts.  Ask other blogger’s if you can write a guest post for them.  You’d be surprised how often they say yes.  And if they don’t say yes, don’t worry about it, at least you tried.

8.  Comment.  Guarantee you if you comment on 50 other blogs, you’ll at least get 20 replies back.  It’s as simple as that.  You can’t expect people to write on your blog if you don’t write on theirs.

What do you guys do to drive traffic to your blog?


I made this Butterscotch Bark because butterscotch chips and butterscotch “discs” were on sale at Wal-Mart and I got a little sale happy.  I didn’t really need them, but I figured since they were on sale, I should probably buy them.  Luckily, they make for a pretty good bark.  I love making bark because it’s so adaptable.  If you don’t like butterscotch, you can add whatever you want and it will still be good.

White Chocolate Butterscotch Bark


Ingredients:
1 package (12 ounce) white chocolate chips
1/2 package (6 ounce) butterscotch chips
24 butterscotch “discs”, chopped to small pieces
*Optional:
1/2 cup chocolate Cheerios
1/2 cup chocolate frosting, melted
Sprinkles

1.  Melt the white chocolate chips in the microwave or with a double broiler.  Poor onto a piece of parchment paper and spread out with a spatula.
2.  Melt the butterscotch chips and drizzle over the white chocolate.
3.  Sprinkle the chopped butterscotch chips evenly over the top.
4.  Sprinkle and drizzle the optional toppings over the top.
5.  Let cool until the chocolate has hardened.
6.  Break into pieces and store in an airtight container.