12 Days of Christmas Recipes: 4 Layer Brownies

These brownies happened by accident (or perhaps necessity).  And they are pretty delicious.  Four layers of chocolate, oats, and peanut butter.  These babies are super sweet.  Rich.  A little goes a long way.  Well, not that long if you find yourself carving off little slivers all day long as I may have done.

I was planning on making some buckeye brownies (think brownies, peanut butter filling, more chocolate) that caught my eye in one of my Christmas cookbooks, but when I got around to reading the recipe I realized that it called for a boxed brownie mix which I, of course, did not have on hand.  So, in my search for a brownie recipe I came across a recipe for 3 layer brownies (think oat layer, fudgy brownie, chocolate topping).  So I combined them together to make some mighty 4 layer peanut butter brownies.  Perfect for sharing with my awesome student teacher after a crazy Monday.

4 Layer Peanut Butter Brownies
adapted from taste of home and gooseberry patch

Oat Layer
1 c. quick cooking oats
1/2 c. packed brown sugar
1/3 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 c. butter, melted

Brownie Layer
1/2 c. butter
2 squares (1 oz. each) semisweet chocoate
3/4 c. sugar
2 eggs, beaten
1/4 c. milk
2 tsp. vanilla
2/3 c. flour
1/4 tsp. baking soda
1/4 tsp. salt

Peanut Butter Layer
1 c. powdered sugar
1/4 c. butter
1/2 c. creamy peanut butter

Chocolate Layer
3 Tbsp. butter
1 c. chocolate chips

In a small mixing bowl, combine the ingredients for the oat layer and mix on low speed until blended.  Press into a greased 9 inch square baking pan.  Bake at 350 for 10 minutes.

Meanwhile, in a saucepan over low heat, melt butter and chocolate.  Remove from heat; stir in sugar, eggs, milk and vanilla.  Combine flour, baking soda and salt.  Gradually stir into chocolate mixture until smooth.  Pour over crust.

Bake at 350 for 35-40 minutes.  Cool.

Mix together the powdered sugar, butter and peanut butter.  Spread over cooled brownies.  Chill about 1 hour.

Melt the chocolate chips and butter over low heat, stirring occasionally.  Spread over brownies.  Let cool and cut into squares.

12 Days of Christmas Recipes: Eggnog Glazed Doughnuts

Can you believe it's December?  Me either.  There are a lot of things I love about this month.  Snow. Baking.  Family.  Eggnog.  Christmas music.  Christmas lights.  Friends.  Cookies.  We haven't had much snow yet, but we're enjoying plenty of everything else on the list. 

I have a long list of recipes I want to try, so I'm challenging myself to post about 12 of them again this year.  Last year I was cooking up these.

So, when I found myself making doughnuts this weekend for my friend's birthday (Hi Holly!) I decided to try some with an eggnog glaze.  If you love everything eggnog like I do, you'll understand.  Make sure to roll the doughnut holes in cinnamon and sugar.  It's the only way. 

Eggnog-Glazed Doughnuts
doughnut recipe adapted from Baked Explorations

Doughnuts
3 1/2 c. flour
3/4 c. sugar
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. freshly grated nutmeg
1 tsp. cinnamon
2 eggs
3/4 c buttermilk
1/4 c. yogurt
1/4 c. butter, melted and cooled
vegetable oil for frying

Eggnog Glaze
1 1/2 c. powdered sugar
2 Tbsp eggnog

In a large bowl, whisk together the dry ingredients.  In a medium bowl, whisk together the eggs, milk and yogurt.  Add the melted, cooled butter and mix again.  Pour the liquid ingredients into the dry ingredients and mix until a sticky dough forms. 

Turn the dough onto a lightly floured surface and pat it out until it is about 1/2 inch thick.  Cut with a doughnut cutter or two different sized circle cutters. 

Pour about 1 inch of oil into a deep skillet.  Heat slowly over medium-high heat until it is about 365 degrees.

Make the glaze while your oil is heating up by combining the powdered sugar and eggnog.

When the oil is hot,  place 2-3 doughnuts into the skillet at a time.  Once they have browned (about 2-3 minutes) turn them over and cook one more minute.  Remove with a slotted spoon to a paper towel-lined baking sheet.  Dip the doughnuts into the glaze and decorate with sprinkles. 

apple challah

Craving something full of apples and cinnamon?  I came across this recipe in my bread machine cookbook and since we have an abundance of apples around I decided to try it out. 

 

There are three sections of dough braided together.  Each section of dough is like a apple cinnamon roll...the apple filling is rolled up inside. 

 

 

The result is a pretty braid full with apples, cinnamon, and honey in every bite.  



Apple Challah
adapted from The Bread Lover's Bread Machine Cookbook

Dough:
3/4 c. water
2 eggs
3 Tbsp. oil
3 c. bread flour
3 Tbsp. sugar
1/2 tsp. salt
2 tsp. yeast

Combine the ingredients in a bread machine and select the dough cycle.  Or, make the dough with any other method you prefer. 

Filling:
3 medium appkes, peeled cored and sliced
1 Tbsp. lemon juice
2 Tbsp. honey
1 tsp. cinnamon

Combine all the filling ingredients in a bowl.  Divide the dough into three equal sections.  Roll each portion into a 12 by 3 inch rectangle.  Brush with melted butter and place 1/3 of the filling down one side.  Roll up jelly-roll style and pinch the seam.  Place the 3 ropes on a greased baking sheet and braid together.  Cover and let rise until doubled in bulk (about 45 minutes).

Bake at 350 for 35-45 minutes.

12 days of Christmas: baking

I've been enjoying looking through all my cookbooks finding new recipes to try this holiday season. I'm challenging myself to post 12 of those recipes here on the blog. First up is White Chocolate-Cranberry Biscotti. I love biscotti. When Ryan and I were hanging out in Salida on Friday we went to a bakery in town and they had a basket full of huge biscotti. I have about a dozen biscotti recipes earmarked, but I'm sort of on a cranberry kick these days so I decided to try these first.
White Chocolate-Cranberry Biscotti
from Taste of Home: Cookies & Bars

1/2 c. butter, softened
3/4 c. sugar (the recipe calls for 1 cup, but it was plenty sweet with 3/4 c.)
4 eggs
1 tsp. vanilla
3 c. flour
1 Tbsp. baking powder
3/4 c. dried cranberries
3/4 c. white chocolate chips
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each one. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Stir in cranberries and white chips. Divide dough into 3 portions.
On ungreased baking sheets, shape each portion into a 10 by 2 inch rectangle. Bake at 350 for 20-25 minutes, until lightly browned. Cool for 5 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife into 1 inch slices. Place cut side down on baking sheets. Bake for 15-20 minutes or until golden brown. 2 1/2 dozen.


Mason wanted to help me stack the biscotti. When I got the camera and told him to smile he said, "they can't smile mom, they don't have teeth!" I said, "yeah, you're right." He then said, "mommy didn't know?" Ha!

candy cane kisses

These are a yummy chocolate and mint flavored cookie (a perfect combo, really). I love the candy cane kisses on top! They harden up nicely and are easy to stack for storage or to give away.
Candy Cane Kiss Cookies Recipe by our best bites

1/2 c. butter-flavored shortening

1/2 c. real butter

1 c. brown sugar

1 c. white sugar

2 eggs

1 1/2 tsp. vanilla

optional: 1 1/2 tsp peppermint extract

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife

1/4 c. + 2 Tbsp. unsweetened cocoa powder

1 1/2 c. dark chocolate chips

48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350. Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips. Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

After the kisses had just started to melt, I twisted them to make more of a puddle:)

toffee shortbread

I saw these yummy looking cookies here and really wanted to try them out. They are super easy and delicious. It's a good thing they're small because I've eaten about a dozen of them already.

And I can't seem to stop thinking about these.

molten chocolate cakes

Last Sunday my cousin, Karly, and I were scrapbooking. After dinner we were craving some chocolate. So, we started looking through my cookbooks and once we found these cakes, we knew they would be the perfect thing. This is a makeover recipe from one of my Light & Tasty cookbooks. These babies are cakey on the outside and full of fudgy, melted chocolate gooeyness on the inside. You must eat these warm!

Makeover Molten Chocolate Cakes

1/3 c. butter, cubed

1/3 c. baking cocoa

3 squares (1 oz. each) semisweet chocolate, coarsely chopped

3 eggs

7 egg whites (don't let all the eggs scare you:)

1 c. confectioners' sugar

1/2 c. packed brown sugar

1 1/2 tsp. vanilla

1/3 c. flour

1/8 tsp. salt

Place the butter, cocoa and chocolate in a microwave-safe bowl. Microwave until melted and stir until smooth. Add the eggs, egg whites, confectioners' sugar, brown sugar and vanilla. Mix well.

Of course if you want to make these exactly like we did....then have your sweet cousin pour in two cups of granulated sugar. Laugh your head off...tell her what confectioners' sugar is. Scoop out as much sugar as you can. Proceed with powedered sugar.

Stir in the flour and salt until blended. Pour into seven 6 oz. custard cups coated with non-stick cooking spray. Place custard cups on a baking sheet. Bake at 450 for 10-12 minutes or until a thermometer reads 160 near the center. Remove from oven and let stand 1 minute. Invert onto individual dessert plates and dust with powdered sugar. Serve immediately.

Karly and her sister Lacy are coming over again today after church for some scrapbooking and lots of laughs. Who knows what we'll cook up next:)