Katharine Hepburn Brownies

It has been a sweet holiday weekend, indeed.



First off, we had a very special visit from my brother and his very sweet fiance (who will be my sister in less than two weeks!).  It was brief but it's always nice to have visitors, especially when it involves my lovely family.  Next up, we stopped in a Nestle Toll House Cafe after lunch on Sunday.  I pointed at their peanut butter chocolate chip cookie but we both know I make a mean PBCC version at the bakery and no one can top mine (just sayin'), so Nathan opted for the old-fashioned sugar and I chose a pecan chocolate chip. 

Later that night, we decided to make a frozen yogurt run.  Now I'll admit, I'm way behind on the fro-yo band wagon and have never done the whole choose-your-flavor(s)-choose-your-topping(s) thing until the other night.  While it was a little pricey (we decided we would never take a family of five, should we ever have one, and our kids will be splitting a couple of price-matched pints from WalMart, thankyouverymuch), it was fun and absolutely delicious!  Nathan dished up some vanilla with kiwi, bananas, and strawberries (so not my style), while I went a little sugar-overboard and doubled-up with both the white chocolate mouse and salted caramel flavors topped with cookie dough chunks, flaked coconut, and sprinkles (so my style). 

In the midst of all this weekend sweetness, we ate through these super-sweet brownies.  The gooiest brownie I've ever had.  Made in part from the mere quarter cup of flour.  I mean this is practically a flourless brownie with loads of crunchy walnuts.  Sweet.

ps did anyone think of this while reading the words Nestle Toll House?  Or was it just me?

pss if you're curious as to the name of these brownies, check out this source!

Katharine Hepburn Brownies

Makes one 8x8-inch pan

1/2 cup unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, finely chopped
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts

Preheat oven to 325 degrees. Line an 8x8-inch square baking pan with parchment paper or spray with cooking spray; set aside.

Place the butter and chopped chocolate in a medium bowl and microwave for 30 seconds; stir, microwave for 30 seconds more.  If chocolate and butter have not completely melted, continue process until melted and blended.

Whisk in the sugar, then whisk in the eggs and vanilla extract. Using a rubber spatula, fold in the flour, salt and chopped walnuts.

Pour the batter into the prepared baking pan, smoothing it into an even layer. Bake for 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Place the pan on a wire rack and allow to cool completely before cutting into squares.

Adapted from Brown Eyed Baker.

(Sweet and Salty) Peanut Butterscotch Krispie Bars

An oldie but goodie.

Old as in I first found this recipe when I was in middle school (circa 1999/"...Baby One More Time"/"Mambo No. 5" era).  Good as in...well...they're really, really good. 

I have absolutely loved to bake for as long as I can remember (and I have a serious sweet tooth to boot!).  When I was first starting to dabble in the world of  chocolate and cookies, my Grandma Min gave me a little recipe box in the shape of an oven and made of cross-stitched plastic canvas (along the lines of this!) and I've kept that little box ever since, using it to hold the recipes I tore out of my mom's monthly Bon Appetit and Southern Living catalogs and cut off the sides of various cereal boxes during my teen years.  

So on a recent afternoon I came across this Kellogg's notecard as I was thumbing through the cabinet that holds my cookbooks and that crafty little oven.  It didn't call for the sweet and salty snack mix, of course, but we had a bag in the pantry so I threw some in.  It was a smart addition too, adding various bits of crunch from mini cookies and chopped peanuts and occasional pieces of candy-coated chocolate.  Feel free to leave the mix out though, or you can opt to toss in one of Kellogg's '99 suggested add-ins*. 

*These were available in stores in '99 and are still available today.  Kellogg's suggests to add one of the following with the cereal: 1/2 cup mini marshmallows, 1 cup peanuts, 1 cup raisins, or 1 cup coconut.

I suggest you do it up Ricky Martin style by livin' la vida loca and toss in a bit of each.  

(Sweet and Salty) Peanut Butterscotch Krispie Bars

Makes one 8x8-inch pan

1 cup butterscotch morsels

1/2 cup peanut butter

3 cups rice krispies

2/3 cup M&M Sweet and Salty Snack mix (optional)

In 3-quart saucepan, combine butterscotch morsels and peanut butter.  Cook over low heat, stirring constantly (you must stir constantly otherwise it will burn!), until smooth.  Remove from heat.  Stir in rice krispies, mixing until well combined.  Fold in snack mix, if using.

Press mixture into a lightly greased 8x8-inch pan.  Let sit for an hour or until firm before cutting into squares.

Mini Lemon(ade) Muffins

Spring has arrived.

I think it's safe to say we're finally in the clear of any reappearance of old man winter (he was stubborn this year!!)  I'm in love with this time of year: open windows, green lawns, blooming flowers.  Jackets get tucked away, shorts replace sweaters on closet shelves, "Boy Meets Grill" gets pulled from the kitchen cabinet, late night ice cream runs get made.

Mango salsa starts to sound good again, homemade salsa in general starts to sound good again (when doesn't it though, really?), even a fresh, crisp salad begins to tempt me (ok, I'm not one to order salad when dining out, but Panera's BBQ Chopped Chicken Salad could make me a convert).

Today I want to spread a little springtime lovin' with these little lemon muffins.  With just the right amount of citrus, and a super moist crumb, they are probably the best muffin I've ever put in my mouth.  Consider this my love muffin.

Mini Lemon(ade) Muffins

Makes approximately 36 mini muffins

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 tablespoon lemon rind (about half a lemon)
1 1/3 cups sugar
1 cup vegetable oil
2 eggs
1 tablespoon lemon juice (about half a lemon)
1 teaspoon vanilla
1 cup milk

Prepare 36 mini muffin tins with liners or spray with cooking spray.  In the bowl of a stand mixer, mix together the flour, salt, baking powder, lemon rind, and sugar.

In a separate, small bowl, whisk together the oil, eggs, lemon juice, vanilla, and milk.  Slowly add the oil mixture with the mixer on low speed until blended and smooth.

Fill each muffin cup about two-thirds full and bake at 350 degrees for 12-15 minutes or until lightly golden and center of muffin springs back with lightly pressed. 



Chicken Fajita Mac and Cheese

Remember that righteous mac and cheese from January?



[see this video-- at 3:30]

Well Nathan happened to request it this weekend [and I responded a lot like Monica at 3:43], but I decided to kick it up mexican style in honor of Cinco de Mayo.  Lucky for us, this version didn't end in wicker shoes and the Psycho theme song.  Instead, we got cheesy shells with a fajita flare. 

Think noodles tossed with onions, bell pepper, chicken, green chiles, cumin, paprika, pepper jack, and sour cream.  If that doesn't scream the Fifth of May, I don't know what does.  So lose the tortilla and pull out a bowl because mac and cheese just got loco!

Comprende?

Chicken Fajita Mac and Cheese

Serves 4

6 ounces pasta shapes, such as shells
1 tablespoon unsalted butter
1 red bell pepper, chopped
1/2 yellow onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon paprika
1 (7 ounce) can diced green chiles
1 cup cooked, chopped chicken
1/4 cup sour cream
3 ounces shredded (or finely diced) sharp cheddar cheese*
3 ounces shredded (or finely diced) pepper jack cheese*

Bring a large pot of water to a boil.  Cook pasta according to the package directions just until al dente.  Drain well and keep warm.

Meanwhile, melt the butter in another large pot over medium-high heat.  Add the onion, red bell, and salt and pepper and saute until tender, about 5-7 minutes.  Mix in the garlic, and saute 1 minute more.  Stir in the cumin, paprika, and green chilies.  Toss to coat and heated through.  Remove from heat and add the chicken, sour cream, hot pasta, and cheeses.  Mix until well combined. 

Transfer to a lightly greased 7x11-inch baking dish (8x8 is good too! or I opted for four of my Le Creuset Soup Bowls).  Bake at 400 degrees for 15 minutes until slightly browned and bubbling.  Let cool briefly before serving.

*For the cheeses involved in the recipe I head to the grocery deli.  They will kindly slice you the ounce amount you need (in a quality brand nonetheless!), which means it's already measured come cooking time and no waste!!

Adapted from Annie's Eats.

Strawberry Cake White Chocolate Blondies

Oops! I did it again...


Strawberry style.

My co-workers made me do it.  And they voted these even better than the cake batter version.

After receiving rave review after rave review, I caved and promised to whip up another batch for everyone.  People were actually racing to these.  Some people stayed late awaiting my arrival so they could snag one.  Others told me to hide them.  Others advised me not to tell anyone.  No lie.

This time, though, I thought I'd mix things up a bit and opted for strawberry batter tossed with white chocolate chips.  The sprinkles stayed though because well...I pretty much love sprinkles!  They're happy and fun and that little sugary crunch makes everything better.  (ps if you ever bring me a donut, make sure it has sprinkles on it.  oh, and that it's a yeast donut.  with white glaze.  kthanksbye.)


i'm bringing chocolate cupcakes to work in the morning.  my friends are getting spoiled.

Strawberry Cake White Chocolate Blondies

Makes one 7x11-inch pan

1 box strawberry cake mix

1/4 cup canola oil

1 egg

1/3 -1/2 cup milk (I used almost 1/2 cup-- maybe 6-7 tablespoons total)

1/2 cup sprinkles

1/2 cup white chocolate chips

 

Preheat oven to 350 degrees. Spray an 11x7 baking pan with nonstick spray. Combine first four ingredients in a large bowl, adding the milk slowly. You want to cake batter to be as dense and thick as possible. Mix in the sprinkles and white chocolate chips. Pour into prepared baking pan, sprinkle a few more sprinkles on top and bake for 25-30 minutes until edges are just turning brown (I stopped at 25*). Allow to cool for at least 30 minutes so the center sets, before cutting into squares.

*The blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want! After about 30 minutes of cooling, they will be easy to cut using a serrated knife.

*Do not use black sprinkles swirled into the blondies. It will turn the batter black before baking.

 Adapted from my Cake Batter Blondies which were adapted from here!

Cake Batter Blondies

I'm totally popular.

Like, for real. 

So a girl I work with had a little birthday hoorah this past weekend (at a crazy cool mexican restaurant in Fort Worth- if you're ever in the area and craving fajitas- GO! for the atmosphere if nothing else), and being the baker I am, I refused to show up empty handed.  I initially had something else in mind, but the gorgeous weather had me planting flowers instead and before I knew it, it was 7 o'clock at night and the oven wasn't even preheated.  Shame.  So....Plan B: confetti cake blondies.  Because no birthday is truly complete without chocolate and sprinkles.

As I walked into the restaurant and plopped my tupperware down on the table, the oohs and ahhs began and the fingers started reaching.  These guys were demolished in no time.  Luckily, I planned ahead and saved a few at home for Nathan and me, but when I went in to work on Monday, a coworker mentioned he needed another one...bad.  Well, I'm a sucker for compliments, so I made sure to dive into our stash, wrap one up, and bring it the next day.  Unfortunately for the receiver, two other employees spotted me with it and the three of them had to share.  I think I heard the words "incredible brownie" uttered roughly fourteen times that day.

I'm like, totally serious.

Cake Batter Blondies

Makes one 7x11-inch pan

1 box yellow cake mix

1/4 cup canola oil

1 egg

1/3 -1/2 cup milk (I used almost 1/2 cup-- maybe 7 tablespoons total)

1/2 cup sprinkles

1/2 cup chocolate chips (can use white chocolate too/instead!)

Preheat oven to 350 degrees. Spray an 11x7 baking pan with nonstick spray. Combine first four ingredients in a large bowl, adding the milk slowly. You want to cake batter to be as dense and thick as possible. Mix in the sprinkles and chocolate chips. Pour into prepared baking pan, sprinkle a few more sprinkles on top (and chocolate chips, if you desire!), and bake for 25-30 minutes until edges are just turning brown (I stopped at 25*). Allow to cool for at least 30 minutes so the center sets, before cutting into squares.

*The blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want! After about 30 minutes of cooling, they will be easy to cut using a serrated knife.

*Do not use black sprinkles swirled into the blondies. It will turn the batter black before baking.

Adapted from Sally's Baking Addiction.

Maple Blueberry Pancake Cupcakes

This is overdue.

The blog has been on the back-burner to say the least.  You see, I've found a show.  Yes, after months of mourning that Desperate Housewives is officially off the air, running approximately three seasons behind in Grey's Anatomy (I'm sorry, I just can't watch the sixty episodes I've missed, so no more Grey's for me), and waiting out the current lull between Bachelor seasons, nothing has really intrigued me.  I've seen the occasional episode of Bing Bang Theory (I'm confused as to why this is funny), vaguely got into the new Matthew Perry show Go On (which is now being cancelled), and as much as I don't care for Charlie Sheen, Two and a Half Men just isn't the same.  So now my life pretty much consists of Friends reruns.

Sad life.

Until...The Walking Dead.  We've been running it in this house almost non-stop for the last week.  Started with season one and I'm officially sucked in.  So that's what I've been doing.  Watching zombies eat people, and it's been lovely.  But I thought I'd share a little somethin' somethin' with ya today.  A pancake morphed into cupcake! (like a human morphed into a walker! - i've got zombies on the brain).

I've spruced things up with a little maple extract and a dose of berries but you can leave both out or mix things up however you please (coconut extract and mini chocolate chips sounds divine).  However, let me warn you:  these are not your typical sweet, sugar-infused cupcake.  It is pancake batter in muffin form, therefore very little sugar is in the cake itself so...you MUST top with maple syrup.  And it must be warm, says me.  I like to have a little bowl of hot syrup on the side and dunk each bite in sugary goodness.  Oh yes, pancakes for a snack.  I could get used to this.

Maple Blueberry Pancake Cupcakes

Makes 12 cupcakes

2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
2 eggs

2 tablespoons butter, melted and cooled

2 teaspoons maple extract

1 cup fresh blueberries

Preheat the oven to 400 degrees. Line a standard muffin pan with liners and then spray the liners with non-stick spray (important step! cakes will stick to the liners otherwise!).

Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a separate medium bowl whisk together the milk and eggs, then stir in the melted and cooled butter and maple extract. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like pancakes, lumps are okay!  Fold in the blueberries.

Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 12-14 minutes. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.  Serve with warmed maple syrup!

Adapted from Brown Eyed Baker.