Lovin' From the Oven

Dulce de Leche Brownies

by 14 Comments

IMG_2497

IMG_2476

IMG_2492

IMG_2458

IMG_2491

My DB and I are both in workout mode recently to get into shape for our Hawaii trip coming up. How’s that going, you ask? Better than I expected. We’ve been taking leisurely four mile walks, hiking, and I’ve been jump roping/ab-rolling it up. As far as food goes, I seriously suck at that. I just can’t give up sweets for the life of me. How can anyone do that when you’ve got brownies like this in the kitchen? Not me.

Oh dear lord. These brownies are yummalicious. They’re dense, chewy, and have the perfect blend of dulce de leche to kick it up a notch. I can eat dulce de leche by the spoonful, you know. The added walnuts make the brownies dangerously close to tasting like fudge, but I’m not complaining. I cut them into itty bitty bite size strips so you don’t feel as bad eating ten. The Dutch-process cocoa powder is a must for brownies, in my opinion.
Thank you David Lebovitz for introducing this goodness to me (who adapted it from The Sweet Life in Paris).

  • 1/2 cup salted or unsalted butter, cut into pieces
  • 1 cup bittersweet or semisweet chocolate, finely chopped
  • 1/4 cup (25g) unsweetened Dutch-process cocoa powder
  • 3 large eggs
  • 1 cup (200g) sugar
  • 1 teaspoon vanilla extract
  • 1 cup (140g) flour
  • optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
  • 1 cup Dulce de Leche (or Cajeta)
  1. Preheat the oven to 350 degrees (175 C).
  2. Line an 8-inch square pan with aluminum foil or parchment paper.
  3. Melt the butter and chocolate pieces together in a medium saucepan until smooth. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.
  4. Pour half of the batter into the prepared pan.
  5. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then swirl through it with a knife. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Slightly marble the dulce de leche with a knife.
  6. Bake for 35 to 45 minutes. Cool completely before cutting.

P.S. Sorry for the delay, FAQ post coming up later this week!

Nutella Cheesecake Gooey Cake Bars

by 24 Comments

IMG_1708

IMG_1681

IMG_1664

IMG_1685

Okay, I really need to discuss this with someone.. Has anyone seen the movie “Splice?” My DB and I got it on Netflix recently and watched it two days ago. Ever since then, I just can’t get it out of my head. It has to be one of the most disturbing movies that I’ve ever seen… definitely top three most disturbing, anyway. I couldn’t even watch two of the scenes. I was hiding my head in my DB’s shoulder while he was being the tough guy, telling me to just watch the dang movie. I don’t want to spoil it for anyone so I won’t say what happened, but ahhhhhhhhh! Get it out of my head. Please.
I’m thinking of doing a FAQ post this week and would love to answer any questions you may have, right here on my blog! Just leave a question in the comments on this post and let’s get the ball rolling!
I’m still working on those massive Nutella jars that I got from Costco. These definitely did the job– an easy dish with minimal ingredients and a bang of flavor. I used a dark chocolate cake mix since that’s what I had on hand, but any chocolate mix will do. To sum up the recipe, it’s a Nutella cheesecake on top of a soft, moist, & dense cake. Perfect! I especially loved the texture of the piece. The top turned out nice and crackly, while the layers just melded together. From Let’s Dish

Cake:

  • 1 package devil’s food cake mix
  • 1 egg
  • 1/2 cup butter, melted
Filling:

  • 1 (8 oz.) package cream cheese, softened
  • 1 cup Nutella
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter, melted
  • 1 (16 oz.) box powdered sugar

Directions

  1. Preheat oven to 350 degrees.
  2. Mix together the cake mix, egg, and butter until well combined. Pat the mixture into the bottom of a lightly greased 9×13 baking pan.
  3. For the filling: Beat the cream cheese and Nutella until creamy.
  4. Stir in the eggs, vanilla, and butter. Slowly add the powdered sugar until incorporated. Spread the Nutella mixture over the pressed cake batter.
  5. Bake for 40 to 50 minutes. The center should still be a little gooey, so don’t over bake!

Day 12: Pecan Sandies

by 9 Comments

DSC_1115

My secret to crushing nuts? Putting them in a ziploc bag and using a rolling pin.
DSC_1048

DSC_1049

Scoop.
DSC_1051

Drop in a bowl of sugar.
DSC_1058

And roll.
DSC_1062

Place a pecan on top of every one.
DSC_1070

DSC_1074

Then bake!
DSC_1129

DSC_1124

DSC_1139

Day 12 of my 12 days of cookies: We made it! Okay, I admit I’ve had this post in queue for a while.. it just took me a bit to get around and posting it. I apologize, but I’m so glad we were able to finish the 12 days of cookies this year. The 12 days of cookies is always a challenge that I’m willing to embrace!

These pecan sandies are a very simple kind of cookie. These are a bit different from my normal cookie because the texture is very, well… sandy. By sandy, I mean crumbly and crispy. They melt in your mouth with every bite. My family loved these and my mom raved about them. I feel like they’re more of a “sophisticated” cookie. Kids won’t love them, but the adults will devour them. Make them to impress your +40 year old crowd.
Isn’t the little snowflake plate cute? I won it at my work’s 5 dollar gift exchange party. It’s such a perfect way to end my 12 days of cookies! (It’s from Hallmark, if anyone’s wondering.)
This recipe is slightly adapted from The Sweet Life. Beware… it makes a TON of cookies! Just under 5 dozen!

  • 1 cup butter
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar, divided
  • 1 cup powdered sugar
  • 2 eggs
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp vanilla extract
  • 4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 2 cups chopped pecans
  • whole pecans
  1. Preheat oven to 375
  2. Cream butter, vegetable oil, 1 cup granulated sugar and powdered sugar until smooth.
  3. Beat in eggs one at a time; stir in nutmeg and vanilla.
  4. Fold in flour, baking soda, cream of tartar and salt.
  5. Mix in chopped pecans.
  6. Roll dough into 1 inch balls and roll each ball in remaining granulated sugar.
  7. Place cookies 2 inches apart on ungreased cookie sheets.
  8. Press 1 whole pecan into top of each dough ball.
  9. Bake 10 to 12 minutes, or until the edges are golden.
  10. Remove from cookie sheets to cool on wire racks.

Categories