PB Candy Bar Brownies

I saw recently a sign that said.........Naughty or Nice Naughty or Nice Decisions, Decisions. Well, I felt very naughty making these cookies but very nice since my husband requested them. Why naughty? Because normally I am happy with sampling my baking and then sharing but I didn't want to share these brownies. They are so good. The brownies crust is made from cookies and it contains candy bars. Now, you know why I didn't want to be nice and share.

Peanut Butter Candy Bar Brownies
1 (16 oz) package of Nutter Butter Cookies, crushed
1/2 cup butter, melted
1 (14 oz) can sweetened condensed milk
1/2 cup smooth peanut butter
1 Tbsp vanilla extract
10 Peanut Butter Cups, coarsely chopped
2 Butterfingers, coarsely chopped
1 cup semisweet mini chocolate chips

Directions:

1. Preheat the oven to 350 degrees F.
2. 
   
3. In a medium bowl, combine the crushed cookies and butter.
4. Press the cookie mixture into a bottom of a greased parchment lined 13x9 pan.
5. Bake the cookie mixture for about 6 minutes.
6. In a medium bowl, combine the condensed milk, peanut butter, and vanilla until smooth. Set aside.
7. Remove the cookie mixture from the oven. Sprinkle the peanut butter cups, the Butterfingers, and chocolate chips over the warm crust. 
8. Pore the condensed milk mixture over the cookie and chocolate mixture. 
9. Bake the brownies for about 27 minutes or until lightly browned.
10. Remove the brownies from the oven and allow to cool completely before slicing.

Recipe adapted from My recipes website.

One year ago................................I made Flour Tortillas.

Did you already know..................
-The Be A Good Cookie Spatula is made from the OXO company. 
-The OXO company donates half of all proceeds from the sale of the spatula to pediatric cancer research.
-The spatula is the most popular item on the OXO website.

Chocolate and Oreo Cake

Did you vote? My husband wore his shirt that said Truth and Justice- Vote for Superman. He wanted to make sure everyone knew who had his vote. We brought our youngest children with us so they can be there. Since I finished first, I had my children stand with me at the exit doors. When someone passed us, my son would tell them he voted for Superman. He does love his Dad. Most people smiled at him but one person asked him why he didn't vote for Batman. My son looked at her like why? So, I replied that he would vote for Spiderman if he had the choice. My seven year old son than says that he would vote for Spiderman and Captain America since he has America in his name. The person told him that he couldn't vote for all those people and he said yes he could. I smiled and said he was voting for Congress too. What super hero would have your vote? Mine would be Wonder Woman!

Whoever wins, I just have hopeful thoughts for our nation. Hopefully the economy will improve in our nation and all nations throughout the world. For my positive thoughts, lets eat cake! How about a cake with chocolate and Oreo. Everyone would have something they liked or at least the pink flowers. This cake was really good and I had lots of great compliments. I made some cupcakes with the left over batter. Share the cupcakes and eat the cake!

Chocolate and Oreo Cake
Oreo Layer:
2 2/3 cup all purpose flour
1 1/2 cups sugar
1 Tbsp baking powder
4 egg whites
1 cup milk
1 Tbsp vanilla
2/3 cup salted butter, softened
1 cup crushed Oreo

Directions:

1. Preheat oven to 350 degrees F.
2. Line the bottom of an 8 inch cake pan with parchment paper.
3. Spray the parchment paper with nonstick cooking spray and dust with flour.
4. In a large bowl, sift together the flour, sugar, and baking powder.
5. In another bowl, mix together the egg whites, milk, and vanilla.
6. To the flour bowl, add the butter and mix until it starts to combine.
7. Slowly add the milk mixture and mix until completely combined.
8. Fold in the crushed Oreos.
9. Bake the cupcakes for 35 minutes or until done.

Chocolate Layer:
1 cup unsalted butter
2 cups water
1 cup vegetable oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all purpose flour
4 large eggs
1 cup buttermilk
1 Tbsp baking soda
1/2 tsp salt
1 Tbsp vanilla extract
1/4 cup crushed Oreo

Directions:

1. Preheat oven to 350 degrees F.
2. Line the bottom of two 8 inch cake pan with parchment paper.
3. Spray the parchment paper with nonstick cooking spray and dust with flour.
4. In a medium saucepan, combine the butter, water, and oil. Heat over medium heat.
5. In a large bowl, whisk together the sugar, cocoa, and flour.
6. Pour the butter mixture into the sugar mixture and whisk until smooth.
7. Whisk in the eggs, one at a time.
8. Whisk in the buttermilk followed by the baking soda, salt, and vanilla.
9. Fill the batter 3/4 full in the caking pan.
10. Fold in the 1/4 cup of crushed Oreos.
11. Bake the cakes on the middle rack for 35 to 40 minutes or until a toothpick inserted into the center of the cakes comes out clean.
12. Remove the cakes and allow to cool for 15 minutes before inverting the cakes onto a baking rack.
13. Allow the cakes to cool at least 2 hours before frosting.

Frosting
1 cup butter, softened
2 tsp vanilla
4 1/2 cups powder sugar
4 tsp milk
food coloring

Directions:

1. In a medium bowl, cream the butter and vanilla together.
2. Slowly, add the powder sugar and beat until combined.
3. Add the milk to the butter cream and mix until smooth.
4. Add a few drops of food coloring. Mix well. Set aside until ready to use.

To assemble:

1. Place a chocolate layer on the serving platter.
2. Add a layer of frosting. 
3. Sprinkle 1/2 cup crushed Oreo on top of the frosting. Press down.
4. Place the Oreo cake layer on top of the crushed Oreo.
5. Add a layer of frosting.
6. Sprinkle 1/2 cup crushed Oreo on top of the frosting. Press down.
7. Place the 2nd layer of chocolate cake on top of the crushed Oreo. Press down.
8. Frost a thin layer of frosting over the whole cake. 
9. Pipe the roses onto the cake. (I used this technique from I am Baker.)
10. Make a border around the top and fill in the center with about 1 cup crushed Oreo.

The Oreo Cake was adapted from this recipe. The Chocolate Cake was adapted from The Pastry Queen cookbook for Tuxedo Cake. The frosting recipe was adapted from Bakerella.

Did you already know..... 
- Superman was first published in Action Comics #1 in 1938.
-Originally, Superman was dedicated to Truth and Justice then in the 1940s it was changed to Truth, Justice, and the American Way.
-Since 1945, Superman's S Symbol has been trade marked by DC Comics (known at the time as National Periodical Publications).

Chocolate Brownie Cookies

My youngest daughter is normally pretty good at being on time. She is ready with time to spare. With my son, I don't know what he does with time. It doesn't matter if he is up early or late. He will still be late. Well, my daughter's last soccer game was moved up a day due to conflicting schedules. This would normally not be a problem except we were suppose to bring a snack to the last game. Since I worked that day, I really needed something quick. While the cookies were baking, my daughter realized that we would be a little late to the game. She was a little upset about it until my youngest son looked at her and announced, "Welcome to my life!" My husband and I just started laughing which made my daughter feel better. I did tell my son the difference was that he did it to himself. My husband and oldest daughter agreed.

In the end, my daughter was rewarded when her friends on her soccer team really liked her dessert. One friend told her that these cookies taste just like brownies and were great. I did hide a few for my grateful husband. If you like brownies from a box, you will love these cookies. If you don't have a lot of time but need a dessert for last minute, you will love these cookies. Oh, how I love brownies anyways but now in a cookie form just make them wonderful! I was in such a hurry that I forgot to add 1 Tbsp of water in the recipe but I was lucky and they still came out great. Welcome to my life!

Chocolate Brownie Cookies (roughly 36 cookies)
1 package of chocolate brownie mix
1/4 cup vegetable oil
2 eggs

Directions:

1. Preheat oven to 325 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. In a large bowl, combine the brownie mix, oil, and eggs until well blended.
4. Drop the dough onto the parchment paper by a tablespoonful.
5. Bake the cookies for 12 to 14 minutes or until the edges are set and the center is still soft.
6. Allow the cookies to cool for 2 minutes before transferring to a cooling rack. 

Adapted from Hershey's Ultimate Chocolate Brownie Mix box recipe. 

One year ago..................I made Mummy Cake Pops. 

Even if I'm late, I have great hair!

Did you already know...
-According to the Palmer Hotel, they were the first to create the brownie.
-In 1893, the chefs at the hotel created the dessert at the request of the owner Bertha Palmer.
-Mrs. Palmer asked for a dessert that would not be as messy as a cake that would fit inside a box lunch for the Women's Pavilion at the the World’s Columbian Exposition.

Chocolate PB Cupcakes

I figured I hadn't posted a peanut butter recipe for awhile. Besides blueberry muffins, I think I bake with peanut butter the most. Any time there is a sale, I stock up on peanut butter. It still doesn't last long.

These peanut butter cupcakes were a hit at my house. My daughter asked for this recipe for her birthday. I even tried making a couple with a mini Reese's cooked in the middle but I didn't think it made a difference. These are rich and sweet. I will not be surprised if my husband requests these cupcakes for his birthday.

Chocolate Peanut Butter Cupcakes2 1/4 cups all purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1 Tbsp vanilla extract
2/3 cup vegetable oil
2 tsp white vinegar
2 cups cold water

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners and set aside.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
4. In a medium bowl, whisk together the vanilla, oil, vinegar, and water.
5. Slowly, whisk the vanilla mixture into the dry flour mixture. Do not overmix. The mixture will be very wet.
6. Fill the cupcaker liners 2/3 full.
7. Place the muffin tin in the oven for 20-24 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the muffins from the oven and allow to cool for 10 minutes.
9. Remove the cupcakes and place on a wire rack to allow to completely cool before frosting.

Recipe adapted from Joy the Baker with the Peanut Butter Frosting recipe.

 Did you already know...
-In 1928, Harry Burnett Reese began to make peanut butter cups in Hersey, Pennsylvania.
-H. B. Reese and his wife Blanche had 16 children.
-The Reese's peanut butter cups were first sold to department stores in bulk for resale. 
-Later, Reese's peanut butter cups were later sold individually in 1 cent to 5 cent sizes. 

Chocolate Chip Pecan Cookies

I use to try to read nightly. Sometimes I am able to achieve this goal but most nights I'm just too tire. I recently purchased Baking from my home to yours by Dorie Greenspan. I have been looking at it nightly. I carry it with me from room to room. It is a great workout since it is not a tiny cookbook. I think I'm going to have to work out more since everything looks so delicious. 

Of all the recipes to bake first I picked her chocolate chip cookies. How could I not? It calls for pecans and she named the recipe her best chocolate chip cookie. I even shared and my family thought they were perfect. They are not crisp but not too soft. They have the prerequisite gooey inside that any chocolate chip cookie should have. Boy, these cookies are good.

Chocolate Chip Pecan Cookies
2 cups all purpose flour
3/4 tsp salt
3/4 tsp baking soda
2 sticks (8oz.) unsalted butter, softened
1 cup sugar
2/3 cup brown sugar
3 tsp vanilla extract
2 eggs
12 oz. semi-sweet chocolate chips
1 1/2 cups pecans, finely chopped

Directions:

1. Place the rack in the center of the oven.
2. Preheat oven to 375 degrees F.
3. Line two baking sheets with parchment paper.
4. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
5. In a large bowl, cream the butter until smooth.
6. Add the sugar and brown sugar to the butter. Blend well.
7. Add the vanilla to the butter mixture and mix.
8. Add the eggs one at a time beating for 1 minute after each egg.
9. Slowly, add the dry ingredients in 3 batches to the butter mixture. Mix only until just incorporated before adding the next batch.
10. Slowly, fold in the chocolate and pecans.
11. Refrigerate dough for 20 minutes.
12. Spoon a Tbsp of the chilled dough onto the baking sheets. Space the dough 2 inches apart. (Place the remaining dough into the refrigerator until the other cookies are removed from the oven.)
13. Bake the cookies one sheet at a time for 5 minutes before rotating. 
14. Then bake the cookies for another 5 to 7 minutes or until the edges are brown and the center is golden. 
15. Pull the cookies from the oven and allow the cookies to cool for 1 minute before carefully transferring the cookies to a wire rack to cool.

 Recipe adapted from Baking by Dorie Greenspan.

Did you already know...
- Dorie Greenspan is known for her cookbooks and working with other famous chefs including Pierre Herme and Julia Child.
-Dorie Greenspan has recently opened a retail bakery named Beurre & Sel in New York. 
-Beurre & Sel means Butter and Salt.

PB Brownies

When I am really tired, I have a bad habit of calling people by the wrong name. Normally, it is no big deal. I have on occasion called all of my children by their sibling's name. The children just answer me. They do not even correct me. I have even introduced myself by the wrong name once. I don't even realize I did it. The problem comes when I call my husband by the wrong name. Well, the other night I happen to call my husband by my brother in laws name. Without correcting me, he just answered, "Sweetie, you can call me by any name you want as long as you continue to cook this good!"

One of the recipes my husband was referring to are these brownies. They are dense and chocolatey with the added bonus of peanut butter. These brownies have been requested again. They were gone fast. My oldest daughter ate one and she was in heaven even if I recently called her by my sister's name.

Peanut Butter Marbled Brownies
Peanut Butter Layer:
6 oz. cream cheese, softened
3/4 cup peanut butter
1/4 cup sugar
1 egg
2 Tbsp milk
Chocolate Layer:
1 cup butter, melted
2 cups sugar
2 tsp vanilla extract
3 eggs
3/4 cup unsweetened cocoa powder
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips
1 Tbsp milk

Directions:

1. Preheat oven to 350 degrees F.
2. Grease a 9x13 inch baking pan.
3. In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup sugar, 1 egg, and 2 Tbsp milk until smooth. Set aside.
4. In a large bowl, combine the melted butter, 2 cups sugar, and vanilla. 
5. To the melted butter mixture, add the eggs one at a time. Beat well after each egg. 
6. In another medium bowl, combine the flour, cocoa, baking powder, and salt. 
7. Combine the flour mixture to the melted butter mixture.
8. Remove 1/2 cup of the chocolate batter.
9. Stir 1 Tbsp milk to the 1/2 cup of the chocolate batter. Set aside.
10. To the remaining chocolate batter, fold in the chocolate chips.
11. Spread the chocolate chip batter into the greased baking pan.
12. Spread the peanut butter filling over the top.
13. Drop the reserved chocolate batter by spoonful over the peanut butter filling.
14. Using a knife, gently swirl the topping layer for a marbled effect.
15. Bake the brownies for 35 to 40 minutes or until a toothpick inserted comes out almost clean.
16. Allow the brownies to cool completely before slicing into bars.

Recipe adapted from Lick the Bowl Good.

1 year ago post...Snow White Vanilla Birthday Cake

Did you already know...
-About 540 peanuts were used to make a 12 oz. jar of peanut butter.
-60% of consumers prefer creamy peanut butter or chunky.
-In the U.S., peanut butter is the leading use for peanuts.

Chocolate Caramel Shortbread

So, I made the shortbread cookies and had a few left over. Alright, I hid them so I could make this recipe. They are chewy and sweet.

I preferred the shortbread cookies without the additional toppings. Now, I will admit I don't care for chocolate chip pancakes or muffins. My youngest daughter and husband loved them. I think they are easier to eat after you make them. To me, they do not taste like a candy bar.

Chocolate Caramel Shortbread Cookies
20 Shortbread cookies
20 pieces of caramel candies
1 Tbsp milk
3 oz. semi sweet chocolate
3 oz. white chocolate

Directions:

1. Place a piece of foil underneath a wire baking rack to save on clean up.
2. Spread out the shortbread cookies on a wire rack.
3. In a microwave bowl, microwave the caramel and milk for 1 1/2 minutes.
4. Stir the caramel and microwave the caramel for another 30 seconds or until the caramels are melted.
5. Spread the caramel over the top of the shortbread cookies.
6. In a double boiler, melt the chocolates.
7. Spread the chocolates on top of the caramels.
8. Allow the bars to sit until cooled before serving.

Recipe adapted from Food & Family magazine Fall 2012.

Did you already know...
-In 1967, the American company Mars Inc. introduced the Twix candy bar to the United Kingdom with the name of Raider.
-In 1979, the Twix candy bar was introduced to the U.S.
-The Twix bar was invented by Forrest Mars Sr.

Project Pastry Queen

 I am really glad I joined the Project Pastry Queen. It really made me try new recipes I probably never would have attempted to make like the Pavlovas. (They are my youngest daughter's favorite dessert.) This week's pick was a remake. It was picked by the host Shawnda who had the great idea to start this blogging club.

I debated whether to do it again or not. It was a lot of work. Also, I've been crazy busy. Then I read what I wrote next to the dessert. I wrote to make it next time with peanut butter as suggested by Emily.  It is rich. It is decadent. It is a dessert that is meant to be shared so I made mini ones this time. Please check out the other member's cakes since they are remarkable.

This photo shows the stages of the cake. The first one is the rich flourless cake. I mixed half the batter with peanut butter and topped it. The peanut butter part looks like a heart. The second stage is the center cake. the flourless cake is topped with the mousse that has been frozen. The furthest cake is the finished cake with the dark chocolate glaze topping. It is worth the trouble.

American Beauty Cake Peanut Butter
Cake:
1 cup unsalted butter
12 oz. bittersweet chocolate, chopped into small pieces
6 large eggs
1 cup sugar
1 Tbsp vanilla extract
1/2 cup peanut butter  
Mousse 

Dark Chocolate Glaze:
4 oz. bittersweet chocolate, chopped into small pieces
1/4 cup light corn syrup
1/2 cup heavy whipping cream
1 1/2 tsp. vanilla extract
1/2 cup peanut butter.

Directions:
To make the cake:

1. Preheat the oven to 350 degrees.
2. Line a muffin tin with cupcake papers.
3. Place the cupcake pan in a roasting or baking pan to make sure it fits.
4. Set a metal bowl over a saucepan that is holding  2 inch of simmering water.
5. Melt the chocolate and butter in the metal bowl stirring until smooth. 
6. Remove the bowl from the saucepan.
7. In another bowl, whisk the eggs and sugar together.
8. Whisk the sugar and eggs into the chocolate mixture until well combined. 
9. Stir in the vanilla and mix well.
10. Fill 12 cupcake liners with half the batter.
11. The remaining half of the batter mix with the 1/2 cup peanut butter.
12. Top the first layer of batter with the peanut butter layer. 
13. In the roasting pan, fill the pan with hot water to come about two-thirds of the way up the side of the cake pan. Be careful no water enters the cake pan but just surrounds the cake pan.
14. Bake for 20 minutes or until the cake is set.
15. Let the cake cool completely in the pan and the cake will settle back down after rising. Do not remove the cake from the pan.
16. On the cooled cake, spread the mousse filling the pan to the top.
17. Wrap the cake with plastic wrap and freeze for at least 8 hours or up to 3 weeks.

To make the glaze:

1. Place the chopped chocolate in a medium mixing bowl and set aside.
2. In a sauce pan, combine the corn syrup, whipping cream, and vanilla. 
3. After the mixture boils, pour it over the chopped chocolate and whisk until smooth.
4. Allow the glaze to cool at room temperature.
5. Stir in the 1/2 cup peanut butter.
   To assemble:
   Remove the cake from the freezer.\
6. Peel off the cupcake liner.
7. Pour the glaze over the frozen cake making sure the glaze needs to cover the sides of the cake.
8. Allow the glaze to set at least one hour.
9. After the glaze sets, cover with plastic wrap until ready to serve.

Recipe adapted from The Pastry Queen cookbook.

Did you already know...
- The author of The Pastry Queen Rebecca Rather began her career as a caterer.
-In 1999, Rebecca Rather opened her bakery Rather Sweet Bakery.
-Rather Sweet Bakery is currently closed but The Pink Pig will be opening tomorrow in Fredericksburg, Texas.

Raspberry Cream Sandwiches

I will admit my favorite way to eat raspberries are plain. I also love adding raspberries to my cereal. I add a little cereal and a lot of milk so I end up eating mostly raspberries with milk. What is your favorite way to eat raspberries? I know my daughters prefer plain.

 Since we normally eat the raspberries before I can make any recipes, I went raspberry picking twice this year. We probably will go again but it will be for some golden raspberries. Have you ever seen a golden raspberry? I saw this recipe at the beginning of the year and I bookmarked it. The cookie is a nice sugar cookie in which my daughter preferred with no filling. My husband saw me scrapping the vanilla bean and asked me what was I doing. I held out the vanilla bean and asked him to smell. He hesitated so my son did. My son looked up at his dad and said it is vanilla. My husband confirmed it was vanilla. I think my son spends a lot of time in the kitchen with me. Now, how do I get my husband in their more often is the question?

 Raspberry Cream Sandwiches
1 3/4 all purpose flour
2 tsp baking soda
1/4 tsp salt
10 Tbsp unsalted butter, softened
1 1/2 cups sugar
1 egg
1 Tbsp vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
1 1/3 cups fresh raspberries
1 Tbsp sugar, for the filling
7 oz. white chocolate, coarsely chopped
1/3 cup heavy cream

Directions:

1. Preheat oven to 350 degrees F. 
2. Line a baking sheet with parchment paper and set aside.
3. In a large bowl, whisk together the flour, baking soda, and salt. 
4. In another bowl, cream the butter and sugar together.
5. Add the egg, vanilla, and scraped vanilla seeds into the sugar butter. Mix until smooth.
6. Gradually add the flour mixture to the sugar butter mixture.
7. Scoop 1 inch mounds of dough onto the baking sheet spacing the dough 2 inches apart. 
8. Bake the cookies for 4 minutes and then rotate.
9. Bake the cookies for another 4 to 5 minutes or until the cookies are golden.
10. Allow the cookies to cool on wire racks.
11. In a food processor, puree the raspberries and the sugar to make the filling.
12. Pour the raspberries through a fine sieve to extract the juice and remove the seeds.
13. Melt the chocolate in a double broiler over simmering water.
14. Remove the melted chocolate from the heat and whisk in the cream in a slow, steady stream.
15. Add the raspberry mixture to the chocolate. Whisk slowly until pale about 3 minutes. 
16. Refrigerate the raspberry chocolate mixture for about 30 minutes.
17. To assemble the cookies by spreading 1 Tbsp of the raspberry chocolate mixture on the bottom of one cookie. 
18. Add another cookie to sandwich the filling in the middle.
19. Cookies can be refrigerated between layers of wax paper in an airtight container at room temperature up to 2 days.

Recipe adapted from Martha Stewart's Cookies.

Did you already know...
-Different types of raspberries include red, golden, purple, and black.
-It is believed raspberries originated from Southeast Asia.
-Raspberries have a hollow core. Blackberries are not hollow in the center.

4th of July

Happy 4th of July! Do you have big plans? We are just hoping it will not rain. My youngest daughter keeps telling me that we can still go to the beach. It doesn't matter if it is raining since we will be getting wet anyways. I guess it is the perfect way to miss the crowd.

When I was growing up, we would visit my relatives in New Hampshire around the 4th of July. 4th of July was my grandmother's birthday. We would go swimming at the pond and visit with our relatives. Plus my uncles would have a fireworks war. 

 Chocolate Cookie Cutouts
1 1/2 cups all purpose flour
1/2 cups unsweetened cocoa powder
1/8 tsp salt
3/4 cup unsalted butter, room temperature
1 1/2 cups powder sugar, sifted
1 large egg, lightly beaten
1/2 tsp vanilla extract
nonparelis, colored sugar, other decorations

Directions:

1. Line a baking sheet with parchment paper.
2. In a medium bowl, sift the flour, cocoa powder, and salt.
3. In a large bowl, cream the butter and powder sugar until fluffy.
4. Add the egg to the butter mixture and vanilla.
5. Slowly, add the flour to the butter mixture. Mix until incorporated.
6. Wrap the dough in plastic wrap and refrigerate for 1 hour or overnight.
7. After the dough is chilled, roll out the dough to 1/8 inch thickness onto a lightly floured surface.
8. Using a cookie cutter, cut out the desired shapes. Transferred the cutout shapes to baking sheet, spacing them about 2 inches apart.
9. Transfer the baking sheet to the refrigerator and allow to chill for 20 minutes. (I worked in batches so the dough was chilling while some were baking.)
10. Sprinkle the dough with desired edible decorations. 
11. Bake the cookies for about 8 minutes or until crisp.
12. Allow the cookies to cool completely on wire racks.

Recipe adapted from Martha Stewart's Cookies.

(If you store these in plastic bags, the cookies will still taste good but will become soft.)

Did you already know...
-According to the weather channel, the weather in Philadelphia was 76 degrees F on July 4th, 1776.
-When the Continental Congress approved the Declaration of Independence on July 4th, 1776, there were 2.5 million people living in the newly independent nation.
-This July 4th, 2012, there is an estimated 314 million people living in the United States.

Happy Fourth of July!

Icebox Dessert

It is hard to buy my husband a gift early. He seems to always be home when it arrives. It is just my luck. Well, my husband loves coffee. He drinks it all the time. It doesn't affect his sleep at all. Now, I drink half decaf sometimes. If I drink any past noon, I will not be sleeping any time soon. Which could be why I tend to do my blog late at night. So the day my husband received his new coffee maker, he made two cups. The machine takes k-cups and he thinks it is the coolest thing. The next day he had four cups. I have a feeling he really likes it.

Now, I haven't been feeling the best so the kids have been helping me in the kitchen. This is the best dessert for kids to make for Dad on Father's Day. I only instructed. I did not make it. My daughter loves it so we have made it several times. The first time I heard about this dessert was on Smitten Kitchen's website but the recipe is also on the box of the chocolate wafer cookies. I will say the first food blog I ever checked out was her website. I still check it out.

Oh, this is going to be good!

Icebox Dessert
2 cups heavy cream
2 Tbsp fine sugar
1 (9 oz.) package chocolate wafer cookies
1 oz. semi sweet chocolate square 

1. In a large bowl, beat the cream with the sugar until soft peaks form.
2. Take one cookie and spread the whipped cream on both sides.
3. Add a cookie to the whipped cream cookie and continue to add cookies to each end to form a long train. 
4. Take the remaining whipped cream and frost the top and down the sides of the cookie train to cover.
5. Grate the chocolate over the whipped cream.
6. Cover the dessert and refrigerate for at least several hours or overnight.

Recipe adapted from Smitten Kitchen.

Singing is allowed during assembly

Did you already know...
-It is estimated to be over 70 million father's in the U.S.
-In 1909, Sonora Dodd conceived the idea Father's Day to honor her widowed father who raised his six children.
- In 1966, President Lyndon Johnson designated Father's Day to be the 3rd Sunday in June.
-June was the month Sonora Dodd's father was born.

Double Chocolate Cookies

Sometimes I will bake something and I never get a chance to post it. Why? My hidden stash is found. I think I will be finding a new hiding area. When I was a teenager, my best friend's father would hide his sweets in unusual places like the dishwasher. With my luck, my family would decide to do dishes for me and still find them.

Yes, these cookies are worthy of hiding them. I have made these cookies many times. At the moment, they are my favorite cookie.Since they are gigantic, I do share. It is a copy cat recipe from a cookie found at Levain Bakery.

Double Chocolate Cookies
1 cup unsalted butter, cubed and chilled
1 1/2 cup sugar
2 large eggs
1/2 cup dark cocoa powder
2 1/4 cups all purpose flour
1/2 tsp salt
1 tsp baking powder
2 1/2 cups semi sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Combine the butter and sugar until light and fluffy.
3. Add the eggs one at a time to the butter mixture.
4. Mix in the cocoa powder and blend until well incorporated.
5. Add the flour, salt, and baking powder and mix until just incorporated.
6. Fold in the chocolate chips.
7. Transfer the dough to a clean surface and knead briefly until well combined.
8. Divide the dough into desired portion size. For giant cookies, divide into 12 equal pieces.
9. Place the dough onto an ungreased cookie sheet 2 inches apart. 
10. Bake the dough for about 16 minutes or until set.
11. Allow the cookies to cool for about 5 minutes before transferring to a wire rack. 

Recipe adapted from Annie's Eats.

Waiting to take one of the last three cookies!

Did you already know...
-The first dishwasher patent was to Joel Houghton in 1850. His patent only splashed water on dishes.
-In 1886, Josephine Cochran decided to invent a workable, mechanical dishwasher in which she reveiled at the 1893 World Fair.
-Her main customers at the time were hotels and large restaurants.
-The general public was interested in her invention until the 1950s.

Does anyone know what famous company Josephine Cochran founded?

Chocolate and Peanut Butter Ribbon Dessert

My husband loves peanut butter. He also loves watching this show in which storage units are auctioned off. My oldest daughter loves the show too. As for me, I would rather blog. My son does not mind watching the show but he really hates the sound of the auctioneer's voice. He has to leave the room. I guess my son will not be pursuing the dream of being an auctioneer one day. 

 Since my husband loves peanut butter, I knew this dessert would be ideal for him. I guessed right. When my oldest daughter tried it, she said, "Whoa! This is great!" I would recommend this easy dessert.

Chocolate & Peanut Butter Ribbon Dessert
12 Nutter Butter cookies, crushed finely
2 Tbsp butter, melted
1 (8 oz.) package of reduced fat cream cheese, softened
3/4 cup creamy peanut butter
1/2 cup sugar
2 tsp vanilla
1 (12 oz.) container Cool Whip whipped topping, thawed
2 oz. semi sweet chocolate, melted

Directions:

1. Mix the crushed Nutter Butter cookies with the melted butter.
2. Press the mixture into the bottom of a parchment lined 9x5 loaf pan.
3. In a bowl, mix the cream cheese, peanut butter, sugar, and vanilla until well incorporated.
4. Whisk in 3 cups of the Cool Whip into the cream cheese mixture. 
5. Remove 1/2 cup of the cream cheese mixture and place in a small bowl.
6. Add the melted chocolate in the small bowl and mix well. Set aside.
7. Spoon half of the cream cheese mixture over the pressed Nutter Butter cookies in the loaf pan. Spread evenly.
8. Add the chocolate cream cheese mixture into the loaf pan. Spread evenly over the cream cheese mixture.
9. Add the remaining cream cheese mixture on top of the chocolate cream cheese mixture.
10. Place the loaf pan in the freezer for at least 4 hours or overnight.
11. When ready to serve, invert the dessert onto a plate. Remove the parchment paper and reinvert the dessert onto a serving platter. 
12. Add the remaining Cool Whip on top of the dessert with additional crushed cookies, if desired.

Recipe adapted from Kraft Foods Food and Family Cookbook.

Did you already know....
-In the State of Maine, an auctioneer must pass an examine to receive an auctioneer license.
-The auctioneer license must be renewed yearly.
-The auctioneer must have a surety bond for $10,000.

St. Patrick's Day Green

Do you wear green on St. Patrick's Day? Not only do we wear green on St. Patrick's Day, we even wear green the night before. Who really wants to be woken up by being pinched? Don't worry no one has been pinched to this date. It is like a game and no one gets caught without green in this household. Plus I wouldn't pinch anyone hard but I couldn't guarantee the kids play by the same rules. I sure don't want to find out.

Last year, I purchased The Perfect Scoop cookbook by David Lebovitz and my ice cream machine gets used often. If my husband had his way, it would be used daily. He has been disappointed lately since I haven't used it once this year. I wanted to continue with an Irish theme that was kid friendly. Since I didn't find one I liked, I decided to create one using the Chocolate Ice Cream, Philadelphia-Style as my template. The end result was delicious!

Irish Mint Chocolate Ice Cream
3/4 cups of Baileys Irish Cream Coffee Creamer
1 1/2 cups heavy cream
3/4 cup sugar
6 Tbsp unsweetened dark cocoa powder
1/8 tsp salt
3 oz. bittersweet chocolate, chopped
1 package of Andes Mint Chocolates, 18 pieces chopped
1 cup low fat milk
1/4 tsp mint extract

Directions:

1. In a large saucepan, mix the creamer, heavy cream, sugar, cocoa powder, and salt.
2. Over medium heat, mix the mixture until a rolling boil.
3. Remove the pan from the heat and mix in the chopped bittersweet chocolate and half of the chopped mint chocolates.
4. Stir until the chocolate has melted.
5. Add the milk and the mint extract until well combined.
6. Chill the mixture in the refrigerator for about 1 hour.
7. Add the mixture to an ice cream machine. 
8. Follow the ice cream machine's instructions for the amount of time to mix the mixture.
9. At the end of the mixing cycle time, add the remaining chopped mint chocolates.

Created by Jen of Sweet Morris.

Did you already know..........
-The first St. Patrick's Day parade occurred in New York City in 1762.
-Besides New York, Boston, Savannah, Philadelphia, and Chicago have a St. Patrick's Day parade.
-Every year, Chicago dyes the Chicago River green to celebrate St. Patrick's Day. The city has been doing this tradition since 1962.

Mexican Chocolate Fudge-Pecan Cake

My son has nice, thick hair. His hair is so thick that when it becomes too long, his hockey helmet doesn't fit. Then he complains it hurts. Don't we all wish we had thick hair problems?  This weekend, I finally took him to get a haircut. While we were at his appointment, the hairdresser asked him to look in the mirror. He looked up and said he was having a staring contest with .............himself. His reflection blinked the same time as he did informed us. Lesson learn: it will always be a tie (you hope) if you have a staring contest with yourself. I guess if you are going to race your shadow and want to win make sure to run towards the sun. You should win every time. If not, you need to exercise more or be checked out. 

This week for Project Pastry Queen, I picked the Mexican Chocolate Fudge-Pecan Cake. This cake is rich, rich, and rich. My husband loved it but he wanted his glaze without pecans. My youngest daughter suggested to make the glaze and pour it over ice cream next time. My oldest daughter concurred with my youngest daughters suggestion. I made a small heart shape cake and little Bundt cakes. I will admit I forgot to toast my pecans and (as you can see) chop them but I think it tasted wonderful just with all the chocolate glaze on them.

Mexican Chocolate Fudge-Pecan Cake
Cake:
1 cup butter, unsalted
1/2 cup unsweetened Dutch-process cocoa powder
3/4 cup water
2 cups sugar
2 eggs
1 cup buttermilk
3 Tbsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt

Directions for the cake:

1. Preheat oven to 350 degrees F. 
2. Grease a Bundt pan or cupcake tin generously. 
3. Dust pan with flour and shake off any excess flour. Set aside.
4. Melt the butter in a large saucepan over medium low heat. 
5. Add the cocoa powder and whisk until smooth.
6. Add the water and whisk until smooth. Do not let the mixture boil.
7. Remove the saucepan from the heat. 
8. Add the sugar, eggs, buttermilk, and vanilla to the the cocoa mixture.
9. Whisk until smooth.
10. Add the flour, baking soda, cinnamon, and salt. 
11. Whisk until completely incorporated. There may be lumps.
12. Pour the batter into your greased pans about 2/3 full.
13. Bake for 40-45 minutes for the Bundt pan or about 20 minutes for cupcakes. The cake is done when the cake pulls slightly away from the sides of the pan and it feels firm to touch.
14. Allow the cake to cook in the pan for 20 minutes. 
15. Remove from the pan by loosing the sides with a knife. 
16. Spoon the glaze (recipe below) over the cool cake. 

Glaze:
1 cup pecans
1/2 cup butter, unsalted
1/4 cup milk
1/2 cup high-quality coca powder
2 cups powdered sugar, sifted
1 Tbsp vanilla extract
1/2 tsp salt

Directions for the glaze:

1. Arrange the pecans in a single layer on a baking sheet. 
2. Toast the pecans for 7 to 9 minutes at 350 degrees F.
3. Remove and allow to cool and chop.
4. In a medium saucepan, melt the butter over low heat.
5. Add the milk, cocoa powder, and powdered sugar. Whisk until glossy.
6. Remove the saucepan from the heat and whisk in the vanilla, salt, and pecans. 
7. Spoon the glaze over the cooled cake (or ice cream).

Recipe adapted from The Pastry Queen cookbook. 
 Please make sure to check out the other Project Pastry Queen members posting and variations of this wonderful dessert.

Did you already know............. 
-It is believed Christopher Columbus was the first to introduce Europe to the cocoa bean.
-Chocolate didn't become popular in Europe until 1519 when Hernando Cortez observed the Aztec ruler drinking a beverage containing the cocoa bean. He introduced the drink to the rulers of Europe.

Nutella Molten Chocolate Cake

I am going to surprise you. I know you have already read the title about what I am blogging about but I will still surprise you. Why is this dessert a surprise? Because this dessert is so surprising easy to make! Not only is it easy, the other surprise is how inexpensive it is to make. Now if you go to a nice restaurant like we did this past weekend, you will be surprised that it may cost $8 for one of these. I know just for one. We took a mini weekend trip up to the Bar Harbor area. (Yes, we know it is winter.) 

Since my youngest daughter was 100 months old, I told her she could get any dessert she wanted. Of all the dessert, she picked the $5 Oreo shake. I guess I don't make her enough shakes around here. See I am trying to distract you from the fact that I did celebrate my daughter turning 100 months. My husband just goes with it since he knows he'll benefit with a special treat! No, we didn't buy her a present. Let's not go overboard about this celebration. When she reaches 1,000 months and I'm still around, I'll buy her a present then.

I was really surprised how much the restaurant charged for this dessert since I make it all of the time at home for friends. I was able to make six of these for less than $8 plus I added a little of Nutella to mine! Aren't I fancy? Really, I just happened to have the Nutella still on the counter after making my daughter's lunch.

Nutella Molten Chocolate Cake


6 oz. of bittersweet chocolate (or a package of Baker's Baking Squares)
10 Tbsp butter
1/4 cup Nutella
1 3/4 cups of powdered sugar
1/2 cup flour
3 eggs
3 egg yolks
fresh berries, additional powder sugar, or chocolate fudge, etc for garnish


Directions:

1. Grease six 6 oz. ramekins or oven proof glass bowls with cooking spray. 
2. Microwave the chocolate, butter, and Nutella for about 2 minutes so all of the butter can melt. Stir well to combine.
3. Add the flour and the powder sugar until well incorporated.
4. Add the eggs and egg yolks. Beat until well blended.
5. Pour into the 6 dishes.
6. Bake for 15 minutes. The cakes should be firm around the edges but soft in the center.
7. Let sit at room temperature for 1 minute.
8. Run a knife around the edge of the cake to loosen from the sides of the dish.
9. Place a plate on top of the ramekin facing down and flip. Top the cakes with your desired garnish. Wait a few minutes before serving since the insides of the cake will be really hot and gooey. 

Recipe adapted from the back of the Baker's Bittersweet Baking Chocolate Squares.

Did you already know.....
-Acadia National Park is adjacent to Bar Harbor.
- In the 19th century, Bar Harbor was a summer resort for the Rockefellers, Fords, Astors, etc.
-In Acadia National Park, Cadillac Mountain is where the sunlight of dawn first reaches the continental United States.

What we did in the Bar Harbor area!