Chocolate Covered Brownie Bites

I love brownies.  More than cake.  More than cookies. I would give up all things sweet just to have a brownie.  And I love chocolate too.  So when I came across this recipe at Sweetapolita for chocolate covered brownies!!.. I hurried into my kitchen to give them a try.   They were worth it.  Really worth it.

Delicious little bite size brownies. Did I mention they are covered in chocolate?

These babies are rich so 1" bite size pieces are the perfect size.

Just waiting to be enjoyed.  I obliged. 

Yield approx. 35-40 1" bites

For the brownies

3/4 cup of sugar

1/3 cup of butter, cubed

2 tablespoons of water

2 cups of semisweet chocolate chips 

1 teaspoon of vanilla

2 eggs

3/4 cup of flour

1/2 teaspoon of salt

1/4 teaspoon of baking soda

For the chocolate covering

2 cups of chocolate chips

2 tablespoons of shortening

Sprinkles

Preheat oven to 325.  Line a 9" square pan with parchment paper.

In a large saucepan, bring the sugar, butter and water to a boil over medium heat.

Remove from heat and stir in 1 cup of chocolate chips and vanilla until smooth.  Cool for 5 minutes.

Add eggs, one at a time, stirring well after each addition. (I used a whisk)

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

Stir into the chocolate mixture.

Add 1 cup of chocolate chips.

Pour into prepared pan.

Bake for 30 - 35 minutes depending on desired texture of brownies.  I like mine on the gooey side so I only left mine in for 30 minutes.

Cool completely on a wire rack.

Place in freezer for about 30 minutes just until firm enough to cut into bite size pieces.

Once the brownies are cooled, remove from pan holding onto the parchment paper.  Cut into 1" squares. (give or take) I used a pizza cutter.  It makes it so much easier..trust me!

In a microwave safe bowl, melt the chocolate chips and shortening.  I heated for 30-45 seconds then stirred and heated again until the chocolate was smooth.

Dip each brownie bite into the chocolate then place on parchment and cover in sprinkles.

Store in an airtight container in the fridge.

Enjoy!

Chocolate Chip CheeseCake Cookie Bars

EeeeK!  I can't believe it has been a month since I have posted!  I have valid reasons though..really.   School started and my baby girl entered kindergarten.  That has caused an emotional roller coster for this stay at home momma.  And to add insult to injury, everything I have tried to bake has FLOPPED..seriously flopped!   So when I saw this recipe on Chef In Training I knew I was willing to take another stab at the whole baking thing that I was prepared to give up out of frustration!  

These are so worth the month wait!  I used a cookie scoop to place my cookie dough on top, but you could make smaller clumps and cover the entire cheesecake. Either way...YUMMM!

Deliciousness on a plate....

16 perfect little servings preparing to go into the oven.

Crust

1 1/2 cups of graham cracker crumbs

5 Tablespoons of unsalted butter, melted

Chocolate Chip Cookie Dough

5 Tablespoons of unsalted butter at room temperature

1/3 cup of packed light brown sugar

3 Tablespoons of granulated sugar

1/4 teaspoon of salt

1 teaspoon of vanilla extract

3/4 cup of flour

1 cup of chocolate chips

(you could also use your favorite chocolate chip cookie recipe)

CheeseCake Filling

10oz cream cheese at room temperature

1/4 cup of sugar

1 large egg at room temperature

1 teaspoon of vanilla extract

Preheat oven to 325 degrees.  Line an 8x8 inch pan with parchment paper. Allow the parchment to come up over two side of pan to use as handles.  Spray with nonstick spray

In a large bowl, combine the graham cracker crumbs and melted butter.  Place the crumb mixture into the prepared pan.  Using an offset spatula or your hands, press the crust into an even layer.  

Bake in preheated oven for 6 minutes.  Remove from oven and cool on a wire rack.

While the crust is cooling, in the bowl of a stand mixer beat the butter, brown sugar, granulated sugar, salt and vanilla until smooth. Approximately 1 minute.

On low speed, add the flour and mix just until incorporated.

Using a wooden spoon stir in the chocolate chips.

Set aside.

For the cheesecake filling, in the bowl of a stand mixer cream the cream cheese and the sugar until smooth. Mix in the egg and vanilla just until incorporated.  

Spread the filling onto the crust.

Using a cookie scoop or your hands, distribute the cookie dough over the cheesecake layer.  

Bake 28-30 minutes or until the top cookie dough layer feels dry and the cheesecake is set when gently moved.  Cool completely on a wire rack.  

I used a melted chocolate ganache to drizzle on top.

When cooled, cut into bars and store in the refrigerator. Serve cooled or at room temperature.   

Raspberry Oatmeal Bars

Raspberries....ahh my absolutely favorite berry ever.  There is just something about a sweet, tart raspberry that makes me happy.  I had a jar of raspberry preserves that was calling my name so I set out to find a recipe that would do my precious raspberries justice.  I decided to go with a bar, one of my favorite desserts.  I used an oatmeal base and really liked it, but next time I will try the crust of my caramelitas since it is one of my favorites. Either way, it's a winner in my book!

1 cup of packed light brown sugar
2 cups of flour
1/2 teaspoon of baking soda
1/4 teaspoon of salt
2 cups of rolled oats
1 cup of butter, softened
1 1/2 cups of raspberry jam (I prefer seeds but you can go seedless)

Preheat oven to 350. Grease a 9x13 pan or line with parchment paper.

In a large bowl, combine brown sugar, flour, baking soda, salt and oats.

Rub in the butter with a fork or pastry blender until crumbly and combined.

Press 3/4 of the mixture into the bottom of pan.

Spread the jam to within 1/4 inch of the edge.

Sprinkle the remaining crumb mixture on top and gently press into the jam.

Bake 35-45 minutes or until lightly browned.

Cool before cutting into bars.

I store them in my fridge to keep them firm.

Taken from All Recipes

Sugar Cookie Bars

My family loves sugar cookies, but I must admit there are times when messing with the cookie dough is a bit of a pain, not to mention time consuming..especially with a 4 and 5 year old at home.  Sometimes ya just gotta adapt. So when I spotted this recipe floating around blog-land I knew it could be the answer to my sugar cookie time saver!  I used the recipe from Annie's Eats.  Next time I will use a frosting that sets up a little more as I live in a humid climate and it kept melting.   

ahhhh sugar cookie goodness

can ya see the flecks of vanilla bean?... yum!

For the cookies
1 cup of unsalted butter at room temperature
2 cups of sugar
4 large eggs
2 teaspoons of vanilla extract
1 vanilla bean split lengthwise
Zest from 1 lemon (I didn't have a lemon this time around)
5 cups of flour
1 teaspoon of salt
1/2 teaspoon of baking soda


Preheat oven to 350.  Grease a rimmed baking sheet. 13x18 or 12x17

In the bowl of a stand mixer, combine the sugar and butter.  Beat on high until light and smooth.

Mix in eggs one at a time until well combined.

Beat in vanilla, seeds from vanilla bean and lemon zest.  

In a medium bowl combine flour, salt and baking soda.  Whisk together.

Add the flour mixture to the butter and sugar.  Beat just until incorporated. 

Transfer cookie dough to pan.  Press into an even layer.

Cook for 10-15 minutes until light brown and a toothpick inserted into the center comes out clean.

Transfer to wire rack and let cool completely before frosting.

For Frosting

1 cup unsalted butter, softened

1 teaspoon of vanilla extract

pinch of salt

4 cups of confectioners sugar, sifted

5 tablespoons of milk

Food coloring (optional)

Place butter in the bowl of a stand mixer and beat until light and fluffy.

Beat in vanilla, salt and sugar until smooth.

Mix in milk.

Add food coloring if desired.

Spread on cooled cookies and cut into bars.

Caramelitas

I am one of those people that will do anything for caramel.  Really..anything.  I have stooped to the level of sneaking caramel candies into the shopping cart so my husband can't see....why do I feel the need to sneak?.....I really don't know.  I just love caramel, so when I came across this dessert I knew it would be love.  It was.

Soft gooey caramel.....need I say more?

Caramel sauce

1 cup of granulated sugar

1/4 cup of water

3/4 cup of heavy cream

3 1/2 tablespoons of unsalted butter

1 teaspoon of kosher salt

In a heavy bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.  Stir only once at the very beginning and then leave it alone.  Increase the heat and bring to a boil.  Again, no stirring.  If necessary, use a wet pastry brush to wash down any crystals on the sides of the pan.  Boil until the syrup is a deep amber color, about 5-6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream.  The mixture will bubble and harden at first, but not to worry, it will smooth out.  Stir in the unsalted butter and salt.  

Transfer to a dish to cool.   Caramel is done! 

Note: Caramel will last in the fridge up to 2 weeks.  

Carmelitas 

2 cups of all-purpose flour

1 3/4 cups of quick cooking oats

1 1/4 cups of brown sugar

1 teaspoon of baking soda

1/4 teaspoon of salt

1 1/4 cups of unsalted butter, softened

1 cup of chocolate chips

3/4 cups of chopped pecans or walnuts

Caramel sauce (recipe above)

2 1/2 tablespoons flour

Preheat oven to 350 degrees F.  Grease or line a 9x13-inch pan with parchment.

Combine the flour, oats, brown sugar, baking soda, salt and softened butter in the bowl of a mixer fitted with a paddle attachment.  mix on low until crumbly.  Divide the batter.  2/3 portion and 1/3 portion.

Press the 2/3 portion into the prepared pan.  I use a spatula to get it evenly spread and pressed.  Bake for 10 minutes.  Cool slightly.  Sprinkle the chocolate chips and chopped pecans over the crust.  

Mix the caramel sauce with the 2 1/2 tablespoons of flour, and drizzle over the chocolate chips and nuts. Drop teaspoonfuls of remaining crumb mixture on top.

Return to the oven and bake for an additional 15-20  minutes or until the crust starts to brown.  Allow the pan to cool, and refrigerate until the caramel filling is set. 

Cut into bars and serve.

Recipe courtesy of Kelsey Nixon

Star's Lemon Bars

Mmmmm what could be better than a creamy and tart dessert?  These lemon bars satisfy my craving when a cookie or piece of cake just won't do it.  

Crust

1 3/4 cup of flour

2/3 cup of confectioner's sugar (plus lots more for dusting!)

1 cup of cold butter

Topping

1 1/2 cups of granulated sugar

1/4 cup of flour

1teaspoon of baking powder

1/2 cup of lemon juice

1/2 teaspoon of lemon emulsion or extract

4 large eggs, slightly beaten

Preheat oven to 350 and grease a 9x13 pan or line with parchment paper.

To make the crust

In a medium bowl sift together the flour & confectioner's sugar.

Cut in the cold butter until combined and crumbly in texture.  I used a fork to achieve my results.

Press into prepared pan, and bake for 20-22 minutes.  Color will be light golden.

To make topping

Prepare while crust is baking.  

In a medium bowl combine sugar, flour and baking powder.  

Add lemon juice, lemon emulsion and eggs.  Combine well.

Pour into warm crust.

Bake for 20-25 minutes.  Remove and cool to room temperature.  Dust with confectioner's sugar and refrigerate.  Cut into bars when chilled....ENJOY!