bars/brownies Archives - Page 2 of 29

S’mores Bars (Again!)

October 29, 2016 by kim 1 Comment

Yup, another s’mores recipe. The more, the better! I really don’t understand people that dislike s’mores (cough cough Larry David in Curb Your Enthusiasm). They’re so gosh darn good!

These have a nice cookie dough base that holds all of your marshmallows and chocolate in place. I adore a thick, hearty dessert, and these fit the bill.

See what I mean? Since this makes a 9×13 pan, you can cut them into smaller pieces and feed a TON of people.

I have so many drafts on my blog that I need to organize and add pictures. Hopefully I can find a time to get that done before my 12 days of Christmas this year! This recipe comes from from Glorious Treats.

S’mores Bars (Again!)

Ingredients

Crust

1/2 cup butter, melted
2 cups graham cracker crumbs

Cookie Dough

1 cup granulated sugar
1 1/4 cups brown sugar
3/4 cup butter, melted
3 eggs
2 teaspoons vanilla
3 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup mini marshmallows (I used Jet-Puff mallow bits)

Toppings

1-2 Hershey chcolate bars (I omitted)
1 graham cracker, broken into pieces
1/2 cup mini marshmallows

Directions

Preheat oven to 325*F and line a 9"x13" baking pan with foil.
Mix together the graham cracker crumbs and 1/2 cup melted butter. Press into the bottom of the pan and place it in the freezer.
Cream together both sugars and the melted butter. Add eggs and vanilla.
Gradually stir in flour, baking powder and salt until just combined. Mix in the marshmallows and chocolate chips.
Take the pan out of the freezer and drop the cookie dough over the crust. Spread even.
Add the toppings on top.
Bake 35-40 minutes, or until toothpick comes out clean.
Cool completely before cutting.

https://lovintheoven.com/smores-bars-again/

Mini Brownie Donuts

November 23, 2015 by kim 3 Comments

This is a sponsored post, but the opinions expressed are my own.

We all know that when the holidays start rolling, they really start rolling. In other words, you don’t want to get behind on your baking list! Pillsbury has made it simple for you to keep up, thanks to their Purely Simple line of mixes. With a little bit of creativity, no one will ever know they came from a box.

These mini baked brownie donuts are perfect for sharing in the classroom. Not only that, but the kids would love to get involved making and decorating each treat. The directions and ingredients are minimal for this recipe. The hardest part is deciding what sprinkles to use on top!

I made them mini so they’re easier to hold for smaller hands. It’s also great for packing individually or in bunches to hand out in class. This recipe yields 24 mini donuts with one box of mix, which is enough to share with a small classroom.

To get the kids involved in the kitchen, you can have them mix the batter together and count 50 strokes. It’s an easy task that even the younger kids can handle. For the older kids, you can have them pipe the batter into the pan cavities prior to baking. Once they’re done baking, everyone can help decorate with buttercream frosting and sprinkles. That way, everyone in the family can get involved in making these donuts.

The kiddos will feel extra special when they bring in these treats to share because they helped make it themselves. How many kids can say they made their own treats?

This was the first time I used Pillsbury’s buttercream frosting mix and I was very impressed! All you have to do is add softened butter and water. I adjusted half of the buttercream and made chocolate buttercream by adding some cocoa powder to the mix.

I’ve got to warn you, though. These things are seriously addicting. I had three of them when they came out of the oven and thought to myself, “Oh, that’s alright.. it’s like eating one regular sized brownie.” I love how the middle of the donut cooks to the same consistency as the edge in a regular brownie pan. These Pillsbury mixes are pure gold, I tell ya.

They nailed it with their Purely Simple line. The difference with this line and others is that the mixes are made with simple ingredients. There are no colors, preservatives, or artificial flavors.

I can look at pictures of these donuts all day. I just might.. while snacking on them.

Happy Thanksgiving, friends! Enjoy it making memories in the kitchen with your loved ones!

Mini Brownie Donuts

Ingredients

For the donuts

1 box Pillsbury™ Purely Simple™ Chocolate Chunk Brownie Mix (15.5 oz)
1/3 cup oil
3 tablespoons water
1 egg

For the top

1 package Pillsbury™ Purely Simple™ Buttercream Frosting Mix (13.2 oz)
1 stick (1/2 cup) softened butter
1/4 cup water
2 tablespoons cocoa powder, optional (if you want to make chocolate buttercream)
sprinkles, for decorating

Directions

Preheat oven to 350 degrees F.
Generously spray a mini donut pan with baking spray and set aside.
In a large bowl, mix together the ingredients for the donuts: brownie mix, oil, water, and egg. 50 strokes does the trick!
Put batter into a ziploc bag and snip off the corner (make it big enough so the chocolate chunks can get through).
Pipe the batter into the pan cavities, filling them 2/3 of the way full.
Bake for 12 minutes.
Let cool for a couple of minutes before inverting pan and tapping the donuts out.
Once the donuts are completely cooled, make the frosting. Beat together the frosting mix and butter on low until creamy. Slowly add the water until incorporated.
If you want to make chocolate buttercream, divide the current batter in half and mix in 2 tablespoons cocoa powder with a couple of drops of water until mixed.
Decorate as desired.

https://lovintheoven.com/mini-brownie-donuts/

Greek Yogurt Brownies

November 9, 2015 by kim 7 Comments

You guyyysssssssss. I just made “healthy” (okay, “healthier”) brownies and they turned out to be the best brownies I’ve ever made! I’m not even joking! They’re so so good and I devoured 1/4 of the pan the moment it cooled down enough to eat.

What’s the secret? The Greek Gods® Greek Yogurt, of course! I used traditional plain in mine, and I can see it being very versatile in other recipes as well. Sub it for a sour cream dip, whip it up with some sugar to make frosting, add a cup in cake mix to keep it soft… there’s a lot you can do. Their yogurts are made from milk from cows that are not treated with growth hormones, so you can trust that you’re using the good stuff.

It’s deliciously creamy and tart. It’s a great base to make a yogurt bowl (that’s how I eat it!). I add a bit of honey, granola, chia seeds, and fruit on top for breakfast in the morning.

The batter will seem very dry at first, but once you get it incorporated, it will be smoother than smooth. See for yourself:

Once it’s baked, wait completely until it’s cooled before you cut! That’s really important. I didn’t wait completely, so it stuck to the knife quite a bit.
The texture of these brownies are gummy and gooey. It’s like the center of a pan of regular brownies if you undercook it just a bit. That’s my favorite part of a regular brownie!

Another note: Don’t stack your brownies without using wax paper in between. They’ll stick to each other because of how gooey they are.

Recipe slightly adapted from Sprinkled with Jules. The only thing I did differently was add some vanilla extract.

Greek Yogurt Brownies

Ingredients

1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup Rodelle cocoa powder
3/4 cup sugar
1/4 cup brown sugar
1/2 cup chocolate chips
1 egg
1 teaspoon vanilla extract
1/2 cup The Greek Gods Traditional Plain yogurt

Directions

Preheat oven to 350 degrees and coat a 9"x9" pan with nonstick spray.
In a large bowl, mix all of your ingredients together until smooth.
Pour batter into prepared pan and bake for 20 minutes.
Let cool completely before cutting.

https://lovintheoven.com/greek-yogurt-brownies/

This is a sponsored post, but the opinions expressed are my own.

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