Friday, November 11, 2011

Chocolate, Chocolate and More Chocolate!

 Are you on Pinterest yet? Well you should be! There are so many amazing things on there like this recipe I am going to share with you. The recipe is the "Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar" by Amanda over at This bar cookie is packed with as much yumminess as the title would lead you to believe. 

Edited to add-I just typed out this whole blog post and realized I never got a picture of these yummy bars! Ugh! Well, check out Amanda's site to see her pics. They are amazing!

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips(I used semi-sweet)
1 pkg Double Stuffed Oreos(I used regular Oreos)
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping(I didn't add this, but it would be awesome!)

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

Pin It

Tuesday, November 8, 2011

Blueberry Streusel Muffins

Usually I prefer blueberry muffins without any sugary topping. Some of the muffins I've had from the bakery are waaay too sweet for me! Not sure why, because I LOVE sweets! Well I decided to try a blueberry muffin recipe I found at Oh my! These were amazing! The perfect amount of sweetness for me. The topping was incredible! The kids loved them too. Enjoy!

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.

Pin It

Tuesday, November 1, 2011

Whole Grain Waffles

In an effort to provide my kids with more healthy breakfast choices, I decided to make up a batch of waffles to freeze. I found a recipe for whole grain waffles over at that were amazing! The kids loved them! Surprisingly, they do not have a very strong grain taste. Give them a try!

2 eggs, beaten
1 3/4 cups skim milk
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 cup flax seed meal
1/4 cup wheat germ
1/4 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

To freeze, I just stacked, cooled waffles into a freezer bag. Pin It


Related Posts with Thumbnails