Peanut Butter Chunk Blondies

posted in: food | 0

The other day I was watching The Chew, the foodie talk show that comes on right during the lunch hour – making this pregnant girl even hungrier!  One of the chefs was making blondies – I thought, hmmm, blondies.  I knew I was going to the store later and just had to pick up a couple of things to make this.  So good – we were inhaling the crumbs (and gave some away to friends here in town).

Adapted from Hersheys, a book that sweet Louisville friends gave me a while back:

Makes 9-12 bars depending on how big you cut the bars (a 9×9 pan)

3/4 cup creamy pb (not all natural)

1/2 stick unsalted butter, softened

1/2 cup brown sugar

1/4 cup sugar

1 egg

2 T milk

1 tsp vanilla

1 cup flour

1/2 tsp baking soda

1/3 tsp salt

1 bag reeces mini cups

Preheat oven to 350 and grease pan.  Cream ingredients peanut butter through vanilla.  Add in dry ingredients. Fold in the reeces mini cups (wrapper-less, how kind are they)!

Bake for about 25-30 minutes until done. Serve and enjoy!

Rice Krispy Chocolate Chip Cookie Muffins

posted in: chocolate, food | 2


I got to bring something to a birthday party this past weekend and had most of the ingredients for these, so I went with a new recipe.  I liked the crisp in them and of course the addition of a little hershey’s chocolate on top.

1 stick unsalted butter, softened

1 cup brown sugar, packed

1 egg

1/2 tsp vanilla

1 cup flour

1/4 tsp baking powder

1 cup rice krispies

4 oz semi-sweet chocolate chips

mini hershey bars

Tools: mini muffin pan, small cookie scoop, stand mixer, measuring spoons and cups, spatula

Cream butter, sugar, egg, and vanilla.  Mix dry together and add to wet.  Fold in cereal and chocolate chips. 

Spray muffin pans and bake at 350 for about 12 minutes.  Makes approximately 30.  Remove from oven when done.  Immediately put 1/2 of a miniature hershey bar in the top.  Let cool completely.

Dorie Greenspan's Quintuple Chocolate Brownies

posted in: chocolate | 0
A friend who had one of these brownies said they were like fudge. Not fudge brownies, just fudge. I’ll take that as a compliment. These were delicious. I made them to celebrate a friend’s birthday. She liked them with some coffee ice cream. I just used dark chocolate sauce and cool whip. Either way – just eat them. Thank you Dorie.

1/2 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 stick butter
3 oz unsweetened chocolate (I used baker’s)
3 oz bittersweet chocolate (I used hershey’s dark)
2 T coffee
1 cup sugar
3 eggs
1 t vanilla
6 oz milk chocolate chips (I used hershey’s milk)
1/2 cup chopped walnuts (down from 1 cup)

6 oz white chocolate (I used hershey’s white)
1/3 cup heavy cream

Sift all the dry together and set aside. Melt chocolate and butter and coffee over medium heat. Add in sugar. Add in eggs one at a time, add in vanilla. Add in dry. Fold in nuts and chocolate chips.
Bake at 325 in greased and foiled square pan for 35 minutes (I had to cook mine for another 9), so just check it. You don’t want to overcook.

Cool for 20 minutes. Flip out onto cooling rack. When completely cool, then glaze. Heat cream to boiling (watch carefully as not to scald), pour over white chips, then pour over brownies. Set in fridge to chill for at least 20 minutes.