Double Decker Chocolate Chip Brownie Bars/Cups

Photo by: Kellie Putnel - All Rights Reserved

 Forgive me, die-hard, from scratch bakers. When I bake I occasionally use cheats.  This recipe being one of them.  I can hear your groans of contempt but I assure you there ARE moments in life, at least in my somewhat chaotic household, where sweet little cheat treats are appropriate: potlucks, unexpected visitors, fund-raisers, forgotten birthdays and those times when life just cuts into the baking schedule and you have a craving darn it!  This recipe can easily be made from scratch with your favorite chocolate chip cookie and brownie recipes (that is how I originally made it) if you do so choose.


To Make 
Begin with your favorite brownie mix and chocolate chip cookie recipe or box mixes.  This time I used Ghiradelli Double Chocolate Brownie Mix and Ghiradelli Chocolate Chip Cookie Mix.  They are what I had on hand and don't have to be the same brand.  I've used Betty Crocker Brown Mix along with the Nestle Toll House Cookie recipe (the one on the back of the bag of chocolate semi-sweet chips) and had no problems.  

Prepare the brownie batter as per the recipe or mix you have selected. Spread evenly in a pan (mine is an 11"x9") or in fill cupcake cups 1/3rd full with batter (will make approximately 12 cups if you use full size tins).  Set aside.  Prepare cookie dough batter as per recipe or instructions.  Drop spoonfuls of cookie dough/batter across the top of brownie batter.  There is no need to spread the cookie dough/batter evenly, although you certainly can if you do so choose.  Baking time will approximately follow what is called for in your recipe or instructions.  

Note: Because we are combining two mixes and/or recipes, you may have to adjust baking time up or down, as well as oven temperature if necessary. Keep in mind that cupcake tins at least in my oven) take longer to bake than a flat pan of brownie/cookies.  I recommend checking the bars after the first 25 minutes and adjusting the time/temperature up or down from there.  Make sure you check the "done-ness" of the center with a toothpick, it should come out clean before removing from the oven.

Remove from oven and allow to cool completely.  When cool, cut into bars/remove from cupcake tins and store in an airtight container until needed.

This recipe is really versatile and also fantastic with nuts, mini marshmallows or caramel candies thrown in.  

Enjoy!

Raspberry Peach Jam

Today I canned for the very first time!  It was exciting and not nearly as nerve-racking as I had imagined.  My only frustration was how long it took my new 21 quart pot of water to boil (yes, I know a watched pot never boils but I was too excited to leave the kitchen)!  I decided jam or jelly would be the best choice for my first attempt since air bubbles wouldn't be as much of an issue.  

The recipe: Raspberry Peach Jam (finished product pictured above) - delicious doesn't begin to describe this sinfully sweet concoction.  My husband and children have already tested the batch and given it their stamp of approval.  I have a feeling there will be lots of raspberry, peach and peanut butter sandwiches in the very near future for the kids and perhaps raspberry peach jam on vanilla bean ice cream for the grownups!   

Raspberry Peach Jam

• 2 cups seedless raspberry puree (from about 4 to 4 1/2 cups raspberries)
• 2 cups finely chopped peaches
• 1 tablespoon lemon juice
• 1/4 teaspoon Fruit Fresh or ascorbic acid
• 1 box (1.75 ounces) powdered fruit pectin
• 6 cups granulated sugar
• 1/2 teaspoon butter

Combine the puree and chopped peaches in a large, deep stainless steel or enamel-lined (with no chips) kettle. Stir in the lemon juice, Fruit Fresh, and powdered pectin. Stir to blend and let stand for 10 minutes.

Bring the fruit mixture to a full rolling boil over high heat. Let the mixture boil for 1 minute. Add the sugar all at once, then the butter. Stir to blend and bring back to a full rolling boil. Continue boiling for 1 minute. Remove from heat, skim off foam, and stir for 1 minute.

Remove jars from the hot water and fill, leaving 1/2-inch head space. Wipe the rims with a hot damp paper towel and fit jars with lids. Screw on bands just to fingertip tightness. Lift jars into the hot canning water and lower the rack. Add more hot water, if necessary, to bring water to at least 1 inch over the tops of the jars. cover the canner and bring to a boil. Reduce heat to a gentle but steady boil and continue boiling for 10 minutes.

Turn off heat, remove cover, and let jars stand in the water for 5 minutes. Remove the jars to cool. Do not tip or turn the jars.

Makes 6 8-ounce jars.

*When I made this it gave me 6 - 8oz jars and 1 half pint jar.

Oatmeal Fudge Bars

Photo: From Playing House
 

Perhaps it is because I'm doing pretty good on my diet and have lost 55 pounds, or because there are lots of summer picnics and parties approaching, that caused fate to intervene and place this glorious new recipe for Oatmeal Fudge Bars in my path.  Either way, is more than fine by me! These delicious looking bars are on my shopping list for this weekend and I'm thinking they would be a perfect addition to on one of my "Tasty Treat Trays" that I'm planning to bake up for a friend's bridal shower.

P.S. If you haven't visited the Playing House blog yet please make sure you do. It is jam packed with way too many culinary goodies not to be shared!

I See Nanaimo Bars In My Future

The other day I was relaxing...You know, knitting while watching TV while chatting on Twitter and "Stumble"ing around the internet. When I "Stumbled" into Nanaimo Bars at Playing House Blog. What a fantastic blog! There are so many yummy food adventures I want to go on from there! If you get a moment check it out.

I have promised myself that as soon as I hit my goal weight and or win platinum at one of my upcoming dance competitions I will make these bars. One night of endulgence isn't a bad thing. Nanaimo Bars for dinner with hot chocolate from Cheesecake Factory. Sounds like a plan to me!

[Credit: The image of the decadent looking Nanaimo Bars is from www.playinghouseblog.com]