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: Oreo Candy Cane Pie

Day 12: Oreo Candy Cane Pie This is what happens when my sister-in-law, Caroline, and I start dreaming up desserts. It's also what happens after Grammie makes candy cane ice cream (crushed candy canes mixed into vanilla ice cream) for dessert earlier in the week. We had a lot of ice cream left over, so what better thing to do than turn it into a pie? We started with an oreo cookie crust and spread the softened ice cream on top. Froze it and then added a layer of hot fudge topped with more crushed candy canes and froze it again. Peppermint and chocolate. Oreos and ice cream. Perfect! Then we enjoyed a piece of it every night after dinner for the past two nights. We also enjoyed some sweet victory over the guys in our Spades tournament.

Between all the deliciousness in the kitchen, the crazy card games and the eggnog latte drinking , we are having way too much fun with the kids.

Are you ready for Christmas? I hope this season finds you well. Ryan and I have spent some time discussing what exactly we want this holiday to look like for our kids. While it may be different from year to year, we are excited to teach them the true meaning of the season....a celebration of Christ's birth. Merry Christmas!

12 Days of Christmas: Budino

Day 9: Vanilla Bean and Chocolate Budino
Another recipe from Baked Explorations. And it doesn't really involve baking. But it does involve 3 bowls and a pan. Budino is just a fancy name for pudding. Ever since I saw my first pudding recipe I have always wanted to try to make it from scratch. It's actually super easy and way better than the box stuff. Today is my cousin, Marylin's, birthday. We celebrated last week because she is currently out of town. I made birthday budino. Complete with a solo of "happy birthday" where I made a complete fool of myself. This would make a great dessert after your Christmas meal. You can make it early and let it set in the fridge.
Vanilla Bean and Chocolate Budino
from Baked Explorations

1 Tbsp. bourbon
1 vanilla bean
4 oz. milk chocolate (I used chocolate chips)
2 large eggs
2 large egg yolks
1/4 c. heavy cream
1/2 c. sugar
1/3 c. cornstarch, sifted
1/2 tsp. salt
3 c. whole milk
1 Tbsp. butter
whipped cream to serve (I just used the rest of the heavy cream and added a touch of vanilla and sugar)

Choose eight small wide-mouth glasses for serving. Put the bourbon in a medium heatproof bowl (bowl #1). Cut the vanilla bean in half lengthwise, and using the tip of the knife, scrape the seeds into the bourbon. Stir to combine.

Place the milk chocolate in another medium heatproof bowl (bowl #2). In a third heatproof bowl, whisk together the egg yolks, whole eggs, and cream.

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk. Cook over medium-high heat, stirring occasionally until it just begins to boil. Whisking constantly, pour a third of the milk mixture over the egg mixture. Then add some more (about another third...you don't want cooked eggs in your pudding.) Transfer the tempered egg mixture back to the saucepan with the milk mixture, and whisking constantly, bring it to a boil. Cook for 2-3 minutes, or until pudding is very thick.

Pour half of the pudding over the vanilla bean mixture and half over the milk chocolate. Add half of the butter to each mixture. Stir vigorously to release the heat.

Divide the vanilla pudding among the serving glasses. Chill them for 20 minutes. Keep stirring the chocolate mixture about every 5 minutes. Spoon the chocolate layer on top of the vanilla. Cover and chill until firm (about 2 hours). Top with whipped cream if you like.


Happy Birthday, Marylin!!

12 Days of Christmas: Nutmeg Logs

Day 7: Nutmeg Logs
Do you love eggnog? I do. I can only handle a little bit at a time though. Or mix it with milk. because it's so sweet. These log shaped cookies taste just like eggnog. They are a fun addition to our cookie trays. Luckily we don't have any more in the house between delivering them to friends and bringing the rest to school because I couldn't stop eating them. These are probably my favorite new cookie recipe so far.

Frosted Nutmeg Logs
From Taste of Home

1 c. butter, softened
3/4 c. sugar
1 egg
2 tsp. vanilla
1/2 tsp. rum extract
3 c. flour
1 tsp. nutmeg
1/4 tsp. salt

Frosting
1/3 c. butter
2 c. powdered sugar
1 tsp. vanilla
1/2 tsp. rum extract
1-2 Tbsp. half-and-half

In a large mixing bowl, cream butter and sugar. Add egg and extracts. Combine the flour, nutmeg, and salt; gradually add to the cream mixture. On a lightly floured surface, shape dough into 1/2 inch wide logs. Cut into 2 inch pieces. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 11-14 minutes. Cool for 2 minutes before moving to wire racks.

For frosting, in a mixing bowl, combine the butter, powdered sugar, extracts and enough cream to achieve a spreading consistency. Frost cooled cookies. 4 1/2 dozen.

I'm looking forward to two (busy!) weeks home with my kids. Yesterday we cut out snowflakes to hang from the windows, played, read books, and made granola. I still have a pretty long to-do list, but I know it will get done. It always does. I still need to finish making a couple presents and do all the wrapping. I'm pretty sure our Christmas cards are going to be late considering the email I got from snapfish saying my pictures weren't going to ship for two more weeks because of the holiday frenzy. Bummer. That's what I get for finishing my cards in June but waiting until Thanksgiving to get a photo.

We'll spend today finishing the ceiling trim, cleaning the house for company, going for a walk, and watching Emma perfect her crawling techniques. She can get anywhere she wants, but I wouldn't exactly call it crawling yet. She's too busy pulling herself up on everything. I've gone in to her room a couple times to find her standing in her crib, so pround of herself and as happy as can be! Then Ryan and I are off to have dinner with friends while the kiddos hang out with Lacy. Shaping up to be a pretty nice Saturday!

12 Days of Christmas: baking

Day 5: Caramel-Filled Chocolate Cookies

I made these cookies for our friend Tim. We hung out with him on Friday and celebrated his birthday. He got extra points for watching Mason while Ryan and I went to our eye doctor appointments. Let me tell you...it is a little difficult to pay attention to all the 1 or 2?, 3 or 4? , better or worse? questions from the eye doctor with a squirming baby on your lap. Somehow, even with all the baby passing back and forth, Ryan and I both ended up with Emma girl during this part of our eye exams. I think next time I'll bribe Uncle Tim to watch both kiddos and make him a dozen more cookies!

These are best warm out of the oven, when the Rolos are really melty inside! Mason helped me unwrap all the Rolos. And after every single one, he would ask "for Uncle Tim's birthday?" as he dropped it in the bowl. Oh, I love that boy. Here's the recipe:

Caramel-Filled Chocolate Cookies
from Taste of Home
1 c. butter, softened
1 c. plus 1 Tbsp. sugar, divided
1 c. packed brown sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
3/4 c. baking cocoa
1 tsp. baking soda
1 1/4 c. chopped pecans, divided
1 package (13 oz) Rolo candies
4 squares white baking chocolate, melted (I used white chocolate chips)

In a large bowl, cream butter, 1 c. sugar, and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, and baking soda; gradually add to creamed mixture. Stir in 1/2 c. pecans. Shape a tablespoon of dough around each candy, forming a ball. In a small bowl, comgine the remaining sugar and pecans. Dip each cookie halfway. Place nut-side up 2 inches apart on greased baking sheets. Bake at 375 for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks. Drizzle with melted white chocolate. 5 dozen.

12 Days of Christmas: baking

Day 4: Fennel Tea Cookies

These cookies taste a little unique because of the fennel. I think they are a great addition to the usual cookie tray if you want something a little different. The fennel is subtle, but lovely. Best of all, they're quick and easy to make.

Fennel Tea Cookies
from Taste of Home
1 Tbsp. fennel seed, crushed
2 Tbsp. boiling water
3/4 c. butter, softened
2/3 c. packed brown sugar
1 egg
2 c. flour
1/2 tsp. baking soda
powdered sugar (for rolling)

In a small bowl, soak the fennel seed in boiling water; set aside. In a mixing bowl, cream butter and brown sugar. Beat in the egg. Drain fennel seed. Combine the flour, baking soda, and fennel seed; gradually add to creamed mixture.

Roll into 1-inch balls; place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes, or until lightly browned. Roll warm cookies in powdered sugar and let cool. 3 Dozen.

more baked

I'm still baking my way through this cookbook. A few weekends ago we celebrated my mom's and sister's birthday. I brought the peanut butter banana cream pie found in the pies and tarts section of the cookbook. It was my first time baking with a vanilla bean. Yum!
It was my first time making pudding from scratch. So easy!
It was four layers of deliciousness!

That weekend was so much fun. I can't believe how our family is growing. I love that mason and emma are close enough to jackson to get together now and then. Especially because I am so close to my cousins and I want the same for my kids. It was hard to get a good picture of the bunch, but there will be many more opportunities for photos! This weekend I made the nutella scones. These did not last long in our house. They were perfect with a cup of coffee. Sweet, nutty, and full of chocolate.Nutella Scones
from Baked Explorations

2 c. flour
1/4 c. sugar
1/4 c. dark unsweetened cocoa powder
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. butter, cut into chunks
1 large egg
1/2 c . heavy cream
3/4 c. toasted hazelnuts, coarsley chopped ( I used walnuts)
1/2 c. Nutella

In a large bowl, whisk flour, sugar, cocoa powder, baking powder, and salt. Add the butter and use your fingers to rub it into the flour until the mixture is coarse. In a separate bowl, whisk the egg and cream. Slowly pour into the dry ingredients until the dough just comes together. Add the nuts and knead to incorporate. Flatten the dough into a rectangle (about6 by 12 inches) and spread 1/4 c of the Nutella on top. Roll the dough up into a cylinder and gently flatten into a disk. Cut into 6 or 8 wedges and place on greased baking sheet. Bake at 375 for 18 to 20 minutes. Transfer to a wire rack to cool. Heat the remaining 1/4 c. of Nutella in the microwave and drizzle over scones.



We just may have a bottle of Jack on the counter...next up: Whiskey Pear Tart

cardamom blueberry crisp

I'm borrowing a magazine from my mother-in-law (called Hobby Farm Home). It's an excellent magazine. This issue is especially fun because it has a whole section on desserts you can make in a cast iron skillet. The first one we tried was cardamom blueberry crisp. It was a hard decision with other recipes like caramel seckel pears, minted brownie torte, cinnamon plum kuchen, and mocha pudding cake. We decided to go for one that we had all the ingredients for. It sure was simple and yummy! Well, the real reason that I borrowed this magazine is because their is an article on how to make your own mozzarella cheese with a gallon of milk. But, remember that whole prioritizing thing? That one might have to wait until school's out.


Cardamom Blueberry Crisp
(adapted from Hobby Farm Home)

5 c. blueberries (fresh or frozen) I used 3 c. blueberries and 2 c. mixed berries
3/4 c. flour ( I used 1/4 c. wheat flour)
3/4 c. brown sugar
1/4 tsp. salt
1 tsp. ground cardamom
6 Tbsp. unsalted butter, softened

Preheat the oven to 375 degrees.
Spread the blueberries in a 9-inch cast iron skillet. In a medium bowl, whisk together the flour, brown sugar, salt, and cardamom. With your fingers or a pastry blender, work in the butter until crumbly. Spread over the berries. Bake for 30-35 minutes, until berries are bubbly and crust is golden. Serve warm.