I had seen Mega M&M’s on sale a short while ago. Now the sale wasn’t a huge savings but the lure of Mega M&M’s was too strong, so I bought them. Of course, I wasn’t going to open the package until I was ready to bake with them because they would disappear. Hence, these yummy Mega M&M Blondies were born. The hubby, family and friends loved these chocolaty bars.
Mega M and M Blondies | Bakewell Junction
Malted Chocolate Chip Whopper Blondies | Bakewell Junction
I had seen this recipe a while ago and had been looking for a reason to try it. Well, I didn’t have a good reason so I made it just because. I wanted to change the recipe into bars instead of cookies. I wasn’t thrilled with the results at room temperature but refrigerating them made all the difference. They are great right out of the fridge – still tender and soft.
Enjoy!
Malted Chocolate Chip Whopper Blondies
Yield: 16 squares Cook Time: 25 minutes
Ingredients:
Step 1: Line an 8 by 8 inch pan with aluminum foil so some of overhangs the sides and spray it with cooking spray. Set aside.
Step 2: Combine the first five ingredients in a large bowl. In another large bowl, beat butter, brown sugar and sugar on high for at least three minutes. Scrape down sides of the bowl as needed. Beat in the egg and vanilla. Mix in the flour mixture by hand. Mix in the chocolate chips and chopped Whoppers.
Step 3: Bake in a preheated 350 degree oven for 25 – 35 minutes. Upon removing from the oven and while still warm, lightly press the whole Whoppers one by one in a 4 by 4 pattern in the approximate center of each bar. Let cool 30 to 45 minutes in the pan. Using the aluminum foil to remove from pan and cool completely on a rack. Slice into 4 rows by 4 row squares. These sliced really cleanly after completely cool. Refrigerate and serve cold.
Enjoy!
Recipe adapted from Two Peas and Their Pod.
Tips: Store in an airtight container in the refrigerator.
NY Times Chocolate Chip Cookie | Bakewell Junction
Memorial Day means different things to different people. It is a day honor those who gave their lives so we as a country could be free. It also signifies the beginning of the summer season. This year it’s also a time for my husband and I to keep our doggie quiet since she’s recovering from her ACL surgery last Monday. As she gets better she wants to run, jump and spin in circles like she normally would. This is very bad for her recovery, so we watch and wait.
The summer season means lots of barbaques, grilling and campfires. I originally intended to post a homemade marshmallow recipe which would have been great for roasting or s’mores but the marshmallows were a flop. It was my first time making marshmallows and the recipe included unflavored gelatin which I couldn’t find in my local supermarket (go figure). I found some in the natural foods store but it may not have been the same thing and probably didn’t work the same way.
Instead I turned to a recipe that I’d seen recently on Sugarcrafter. Tracy isn’t the only one that hadn’t tried the NY Times Chocolate Chip Cookie recipe – I hadn’t either. It seemed like a relatively easy recipe with a great result and so I made them.
Unfortunately this weekend I was having no luck whatsoever, I made an error with the cookies. I inadvertently added an extra half stick of butter to the recipe. In addition, I don’t have a kitchen scale – except for my Grandmother’s really old one that isn’t precise enough – so I divided the dough into 20 equal portions instead of 3.15 ounce balls. In the end the cookies turned okay. They spread a bit more than they should because of the extra butter and were crispier too but my husband really liked them anyway. To dress them up a bit, I added vanilla ice cream and chocolate syrup.
What did you do for Memorial Day – family barbaque, camping or something else?
Enjoy!
NY Times Chocolate Chip Cookies
Yield: 20 cookies Cook Time: 18 – 20 minutes
Dough:
Ice Cream:
Topping:
Directions:
Step 1: For the dough: Follow the directions found here with the higher butter substitution.
Step 2: To serve: Optionally warm the cookie in a microwave save dish for 10 to 15 seconds, top with a large scoop of ice cream and drizzle with Hershey’s Chocolate Syrup.
Storing: Store cookies in a sealed plastic container for a few days.
Enjoy!!!
Recipe from Tracy of SugarCrafter.
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A few weeks ago, after Easter, the supermarkets were all selling leftover Easter candy at extremely discounted prices. At first I wasn’t tempted but when the Cadbury Creme Eggs went down to $.10, I gave in and bought eight of them thinking I would use them in a cupcake recipe. Instead I used them in this brownie recipe for Mother’s Day. This recipe resulted in very gooey and chocolaty brownies – sounds good doesn’t it? Well my sisters loved them.
The hardest part of this recipe is cutting the Cadbury Eggs, so it’s pretty easy and tasty.
Brownies with egg filling lined up.
Hot out of the oven.
Cadbury Creme Egg Brownies
Yield: 16 bars Cook Time: 40 minutes
Ingredients
Brownie:
Step 1: Preheat oven to 350 degrees.
Step 2: Line an 8” by 8” baking pan with aluminum foil and spray with cooking spray.
Step 3: Prepare the brownie mix as described on the package. Pour half the brownie mix into the pan and smooth out on the bottom of the pan.
Step 4: To cut the Cadbury Creme Eggs, you’ll need to find out where the filling settled. I rolled the eggs gently across the table to see where they would rest with the heaviest portion on the bottom and then cut them in half across the top.
Step 5: Place the Cadbury Eggs cut side up (i.e. the cut side up, so you can see the creme) in four rows, four across. I placed them on a bias so they would fit better.
Step 6: Pour the remaining brownie batter on top of the Cadbury Eggs. There won’t be enough batter to smooth across the top of all the Cadbury Eggs and spaces between but during the baking process this will all even out.
Step 7: Bake at 350 degrees for about 40 minutes. The middle will still be gooey. Cool for 15 minutes in the pan. Use the aluminum foil to take the brownies out of the pan.
Step 8: Cool completely before attempting to cut into 16 even squares.
Enjoy!!!
The Fauxtess Cupcakes I made a few weeks ago were such a hit that I decided I wanted to make a cake size version of it for Mother’s Day. I had seen other sites that had a cake version of it, so I incorporated the idea into this recipe.
As with the cupcake version, I used Duncan Hines Devil’s Food cake mix and followed the baking directions for two 9 inch cakes.
Enjoy.
Fill the cake by cutting the top out of the bottom layer, fill and smooth.
Put the second cake on top and ice and pipe curlicues on top.
Can’t wait for the first piece.
Giant Fauxtess Cupcake
Yield: 1 cake Cook Time: 30 – 33 minutes
Ingredients
Cake:
Filling:
Frosting:
Step 1: Preheat the oven to 350°. Spray two 9 inch round cake pans with cooking spray and dust with flour.
Step 2: Prepare the cake mix as instructed on the package.
Step 3: Fill the each cake pan with half the cake batter. Bake as directed on the package for 9 inch cakes. When a toothpick inserted in the center of the cupcake comes out clean the cakes are done. Remove from oven and cool 10 minutes in pan before removing to cool completely.
Step 4: For the filling, in a medium bowl beat together the butter, confectioners’ sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream with a mixer (handheld is fine) until fluffy. Reserve 1/2 cup of the filling. Prepare the cake by inserting a sharp knife into the top of the bottom layer of the cake at a slight angle about 1 to 2 inches from the edge and cut a circle without going through to the bottom of the cake. Spoon the filling into the center of the cake and smooth. Carefully add the second cake layer on top.
Step 5: For the piping, beat the remaining 1 teaspoon of cream into the remaining 1/2 cup of marshmallow mixture and cover until ready to use.
Step 6: For the frosting, in a small saucepan heat cream over medium heat until steaming while stirring constantly. Remove from heat, add the chocolate and let stand for 5 minutes. My chocolate didn’t melt completely, so I put the pan back on the burner that was still warm to melt completely. Add the butter and stir until smooth. Cover the top and sides of the cake using a spatula. Spoon the remaining marshmallow mixture into a pastry bag fitted with a very small plain tip and pipe curlicues across the center of the cake. Alternatively you can use a Ziploc bag and cut a 1/4 inch off one of the corners and pipe curlicues across the center of the cake. Refrigerate the cake for 10 minutes or more to set the frosting.
Enjoy!!!
Recipe adapted from Annie’s Eats (originally from Food and Wine).
Last weekend was devoted to planting seven new fruit trees and my niece’s ninth birthday, so I my post for last week is late. As always, I was looking to bake something new for the birthday party to wow everyone. I’d set aside several variations of copy-cat of Hostess Cupcake recipes but this one caught my eye and I wasn’t disappointed.
Instead of using the cupcake recipe in the original recipe, I used Duncan Hines Devil’s Food cake mix. The mix instructions say that the mix yields 24 cupcakes but I made them large, so I only ended up with 14.
These cupcakes got great reviews. My husband’s only complaint is that he wanted a thicker layer of frosting. Enjoy.
Filling the cupcake by cutting the top out of it.
Put the top back on.
Frost.
Ready to eat.
Fauxtess Cupcakes
Yield: 14 cupcakes Cook Time: 23 – 28 minutes
Ingredients
Cupcake:
Filling:
Frosting (next time I will probably double this):
Step 1: Preheat the oven to 350°. Line cupcake pan with paper liners.
Step 2: Prepare the cake mix as instructed on the package.
Step 3: Fill the cupcake pan liners to 3/4 from the top. Bake as directed on the package for cupcakes. I had to bake longer for about an extra 5 minutes because the cupcakes were larger than indicated in the instructions. When a toothpick inserted in the center of the cupcake comes out clean the cupcakes are done. Remove from oven and cool 10 minutes in pan before removing to cool completely.
Step 4: For the filling, in a medium bowl beat together the butter, confectioners’ sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream with a mixer (handheld is fine) until fluffy. If you have a pastry bag and a 1/4 inch tip, you can fill the pastry bag with all but 1/2 cup of the filling and use the 1/4 inch round tip to pipe the filling into the middle of cupcake by inserting the 1/4 tip 1/2 inch deep into the top of each cupcake and fill. If you don’t have a 1/4 inch round tip as I don’t, spoon all but 1/2 cup of the filling into a Ziploc bag and cut a half inch off one of the corners. Prepare the cupcakes by inserting a sharp knife into the top of a cupcake at a 45 degree angle about 1/4 inch from the edge and cut a circle. You should have a small cone cut out of the top of the cupcake. Gently turn the cone on its side and, about 1/4 inch from the top of the cone, cut the excess bottom portion of the cone. Pipe some of the filling from the Ziploc bag and place the top of the cupcake over the filling. You or your favorite taste tester can eat the cupcake middles. Note that I needed to use about another teaspoon of the 1/2 cup of marshmallow mixture for the filling.
Step 5: For the piping, beat the remaining 1 teaspoon of cream into the remaining 1/2 cup of marshmallow mixture and cover until ready to use.
Step 6: For the frosting, in a small saucepan heat cream over medium heat until steaming while stirring constantly. Remove from heat, add the chocolate and let stand for 5 minutes. My chocolate didn’t melt completely, so I put the pan back on the burner that was still warm to melt completely. Add the butter and stir until smooth. Transfer to a small bowl and dip the top of each cupcake to thoroughly coat. Spoon the remaining marshmallow mixture into a pastry bag fitted with a very small plain tip and pipe curlicues across the center of each cupcake. Alternatively you can use another Ziploc bag and cut a 1/4 inch off one of the corners and pipe curlicues across the center of each cupcake. Refrigerate the cupcakes for 10 minutes or more to set the frosting.
Enjoy!!!
Recipe adapted from Annie’s Eats (originally from Food and Wine).
I’ve been starting my tomato and pepper plants from seed and haven’t had much time to devote to baking involved recipes, so I was looking for a quick and easy recipe. I’d found this recipe on the What’s Gaby Cooking blog (originally from the Londoner) and set it aside but it was a perfect time to try it. I also found these brownies noted on a lot of other sites and I know why… I brought a bunch of them to the office for my co-workers and they were gone by mid-morning. I think the name intrigued them from the start.
I made the recipe a couple of times since the first time I baked it for too long because I kept testing it with a toothpick and it only came out clean after 65 minutes of baking (although my husband loved this crispier version).
Totally yummy. Try it.
Slutty Brownies
Yield: 16 bars Cook Time: 40 minutes
Ingredients
Cookie Dough:
Oreos:
Brownie:
Step 1: Prepare the brownie mix as described on the package and set aside.
Step 2: For the cookie dough, cream together the butter and sugars with a mixer. Beat in the eggs and vanilla until entirely incorporated. Add the remaining dry ingredients except chips and mix on low until incorporated. Fold in the chocolate chips.
Step 3: Preheat oven to 350 degrees.
Step 4: Line an 8” by 8” baking pan with aluminum foil and spray with cooking spray.
Step 5: Press half the cookie dough evenly across the bottom of the pan (next time I will try using the entire cookie dough recipe in the bottom of the pan).
Step 6: Add a layer of Double Stuff Oreo cookies four across by four rows.
Step 7: Top evenly with brownie mixture.
Step 9: Bake for 40 minutes on the top rack of the oven. Let cool at least 10 minutes before attempting to remove the brownies from the pan. If serving warm, the center brownies will be very gooey, almost like the middle of a lava cake. The ends will be firmer. Cut into sixteen pieces.
Enjoy!!!
Recipe adapted from What’s Gaby Cooking (originally from the Londoner).
For Palm Sunday I had some family over for dinner and a good time was had by all. To prepare I planned to perfect a Pandoro recipe I attempted for the first time last Christmas but I needed a fall-back dessert in the event that the Pandoro turned out poorly. By the way the Pandoro was a success – you’ll see that recipe soon…
I had seen the Double Cookies and Cream Kiss Cookie Bars recipe on the Picky Palate site and they looked soooo good that I thought they would be perfect. I found the new Hershey Kisses in Walmart a couple of weeks ago and had set them aside (so they wouldn’t get eaten) until I was ready to make the bars.
I was right, my head taste tester thought they were fantastic! They’re sweet and full of Oreo pieces.
After mixing is competed.
Line up the kisses.
Ready for the oven.
Hot out of the oven. Ready, set, eat.
Double Cookies and Cream Kiss Cookie Bars
Yield: 16 bars Cook Time: 25 – 30 minutes
Ingredients
Preheat the oven to 350 degrees. Line an 8 by 8 inch baking pan with aluminum foil sprayed with cooking spray.
Stir butter and sugars in a medium bowl at least 2 minutes. Combine egg and vanilla into the sugar mixture. Add dry ingredients and chips to combine. Finally add the Oreos and stir to combine.
Press 1/3 to 1/2 of the dough into the pan. Arrange the kisses in 5 by 5 rows on the dough. Gently press the remaining dough on top of the kisses. Cover as best you can and press gently.
Bake for 25 – 30 minutes. Cool 30 minutes before cutting into squares.
Enjoy!!!
Recipe barely adapted from Picky Palate.
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