Easy Fruit and Nut Bars

I recently discovered Lara Bars and I'm almost mad I did because - why are they so expensive?  I usually buy them when they are on sale at Target or my Kroger for a $1 a piece.  Then, I discovered that you can make your own!  And it's TOO easy! 

Three ingredients - almonds, dates (preferably Medjool) and another dried fruit.  I used raisins.  But apricots, cherries, even cranberries would be great and give you all sorts of different flavor options!  The dates I found at Publix, they have these shelves underneath their produce and I just happened to be looking down.  $3.99 for a nice size plastic tub - I was able to make bars 3 different times with that amount and have about 1/2 cup leftover!

 Yields 8 bars

Easy Fruit and Nut Bars

1 cup almonds
1 cup raisins
1 cup pitted, dried dates (Medjool dates)
2 tablespoons mini chocolate chips (optional)

Combine the almonds, raisins and dates in a food processor.  Pulse a few times to break them up.  Process continually for 30 seconds. Scrape the edge of the bowl.

Process continually for 1-2 minutes until a ball is formed.  If using chocolate chips, add with about 30 seconds left so they don't get completely chopped up.

Dump mixture into an 8 x 8-inch baking pan and press down firmly to form an even layer.  Chill for 1 hour or overnight.  Cut into 8 large bars or 16 squares.  Keep bars in fridge for a few weeks or in the freezer for up to 3 months.

(Source: Adapted from the kitchn)

Oreo Brownies with Mint Buttercream Frosting

St. Patrick's Day is right around the corner!  And that means mint flavored everything everywhere.  If you've never tried the mint Oreos before, you are missing out.  Ah-mazing!  And because I couldn't help myself at the store and bought two packages, I thought I could use some of them in baking.

I adapted this recipe from Averie Cooks, but used brownie mix from a box and my own very Easy Vanilla Buttercream Frosting - and changed the flavor to mint!  You can also use store bought frosting and add the peppermint extract and food coloring to that.  

The Oreos are not only sprinkled on the top, but they are also mixed into the brownie batter before baking.  These are heavenly!  And so rich.  I cut them into 9 large brownies, but ended up eating only 1/2 of one at a time.  You could always make them more bite size by cutting into 16 pieces.

Yields 9 large brownies

Oreo Brownies with Mint Buttercream Frosting

1 box of brownie mix, plus ingredients to make (eggs, oil, water)
6 Mint Oreo cookies, crushed

For the mint buttercream frosting 
1 cup Easy Vanilla Buttercream Frosting, or store bought
1/2-1 teaspoon peppermint extract
5-6 drops green food coloring

For the topping
12 Mint Oreos, crushed

Grease an 8 x 8-inch pan with non-stick cooking spray.  Preheat oven and prepare brownies according to package directions, adding the 6 crushed Oreos to the batter.  Bake until just done or a little underdone (do not over bake - if you check with a toothpick, it shouldn't come out completely clean).  Let cool completely and make the frosting.

Add peppermint extract to the buttercream frosting, starting with 1/2 teaspoon.  Add more if desired depending on the strength of your extract.  Add drops of food coloring until a light green color is reached.  Spread frosting over cooled brownies.  Top with the rest of the crushed Oreos, slightly pressing them into the frosting.  Serve chilled and store in fridge, covered.

(Source:  Adapted from Averie Cooks)

Brownies with the BEST Peanut Butter Frosting

So. Unbelievably. Good.  The brownies are straight goodness from a box and the icing is beater licking, bowl licking fantastic.  So not only good, but really, barely a recipe...so easy! 

If you have a favorite from-scratch brownie recipe, feel free to use that in place of the box.  I happen to love brownie mixes - that consistently fudgy result EVERY time.  

  

Look how creamy that icing is.  I could not stop eating it...off the beaters, the bowl, the spatula, the knife when I cut the brownies.  Ridiculously peanut buttery good.

This is now my go-to peanut butter icing.  Cupcakes and cakes, I'll even make some to swirl into ice cream.  I'm certain that you'll go back to it again and again too.  It's incredibly simple enough!

Makes 16 Brownies

Brownies with Peanut Butter Frosting

1 box of fudge brownie mix

Oil, eggs, water to make brownies- according to package directions

For the frosting

1 cup confectioner's sugar

3/4 cup creamy peanut butter

1/4 butter, room temperature

1 teaspoon vanilla extract

3-4 teaspoons milk

Make brownies according to package directions.  Cool completely.  Make the icing by combining the confectioner's sugar, peanut butter, butter and vanilla in a medium bowl and mixing with a hand mixer.  Add the milk a teaspoon at a time until it becomes light and fluffy and spreadable. 

Spread icing over entire pan of cooled brownies.  Cut into 16 small squares or 9 larger squares.

Super Fudgy Brownies with Chocolate Glaze

I love brownie mix in a box and make them quite often - usually with my own add-ins or toppings - who doesn't love the way they turn out so perfectly every time?  That being said, I'm also always on the hunt for a from-scratch brownie recipe that is equally as fudgy and moist.  These came pretty close!     

   

This recipe is adapted from 52 Ways to Cook and when I heard her title for them, SUPER MOIST Fudgy TRIPLE Chocolate Brownies with Chocolate Fudge Glaze, I had to try them.  I love the addition of chocolate chips because they don't always melt all the way and you get that occassional bite of a chocolate chip throughout.  YUM!! 

These are also best slightly underdone.  So, if you insert a toothpick to check them, don't worry if it doesn't come out completely clean.

Makes 9 large or 12 smaller brownies

Super Fudgy Brownies with Chocolate Glaze

1 cup sugar
1/2 cup flour
1/3 cup cocoa powder
Pinch of baking powder
2 eggs
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1 cup semi-sweet chocolate chips

For the glaze
1 cup sugar
2 tablespoons cocoa powder
1/3 cup whole milk
4 tablespoons butter
1/2 teaspoon vanilla

Preheat the oven to 350 degrees.  Grease an 8 x 8-inch baking pan.  In a large mixing bowl, combine the sugar, flour, cocoa powder and baking powder.  Add the eggs, oil and vanilla.  Mix until just combined (do not over mix).  Add the chocolate chips and fold them in a few times.  Pour the batter into prepared pan.  Bake for 25-30 minutes, checking at 25 (do not over bake - they are better a little underdone!).  Allow to cool completely before topping with the glaze.

To make the glaze:  In a small saucepan over medium heat, combine sugar, cocoa powder and milk.  Gradually stir until the mixture begins to boil.  Allow to boil for 1 minute.  Add the butter and vanilla and continue to stir over medium heat until it thickens.  Cut into 9 larger brownies or 12 smaller ones.

Pour glaze over cooled brownies.

(Source:  Adapted from 52 Ways to Cook)

Happy New Year - Welcoming in 2014!

Happy New Year y'all!!  I am so excited for what 2014 will bring.  We will be welcoming our baby girl in March and are looking to make a pretty big move back up North to be closer to family.  Lots of changes for our growing family!! 

We had a very low key New Year's Eve - some sparklers outside with festive hats, then we all just snuggled and ate dinner on the couch!  After the kids crashed, my husband and I watched an It's Always Sunny marathon and were asleep by 10.  Perfect!  

Bubby couldn't hang...he crashed right at his bedtime.  

Miss Bean lasted a little while longer, snuggled up with daddy and our Yorkie, Beans.  Literally minutes after taking this picture she was snoozing away! 

For dinner, I kept it simple and fun.  We snacked on this amazing Parmesan Ranch Snack Mix that I will posting next (so addicting!) and I made Barbecue Chicken Quesadillas served with my Summertime Salsa (click for the recipe).

Then, I made my Brownie Bottom Pecan Pie Bars for dessert - amazing when they are still warm topped with vanilla ice cream!

So, what's on your menu for New Year's Day?  I am throwing a pork loin into a Crock Pot smothered with sauerkraut...incredibly easy and tasty!  

Don't forget to follow me on Instagram - @bsgriffin - Happy New Year everyone!  

Chocolate Banana Brownies with Vanilla Glaze

 There is never a shortage of bananas in my house - some weeks I swear we go through 2 or 3 bunches.  Other weeks, not so much, and the bananas have to get consumed some other way.  Believe me, I'm not complaining...but when you already have banana muffins and banana bread in your freezer, it's time to try something new.    

This recipe is from Averie Cooks and it is so decadent.  Super fudgy brownies meets incredibly moist banana bread.  A combination of Greek yogurt and instant pudding mix will keep these soft and moist for days (if they last that long!).  You could omit the glaze, but it goes so well with these brownies - plus, it's pretty!  Drizzle it on or spread it just like you would if you were icing a cake.    

   

Makes 12-16 brownies

Chocolate Banana Brownies with Vanilla Glaze

1/2 cup melted butter (1 stick)
1 cup sugar
1/4 cup brown sugar, packed
1 egg
6 oz plain Greek yogurt
1 tablespoon vanilla extract
2 bananas, mashed
1 (3.9 oz) box of instant chocolate pudding mix
1/3 cup + 1 tablespoon cocoa powder
3/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt

For the vanilla glaze
1/4 cup butter, melted
1/3 cup light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 1/2 cups confectioner's sugar, sifted

Preheat the oven to 350 degrees and spray and 9 x 9-inch pan with non-stick cooking spray.  In a large microwave safe bowl, melt the butter.  Add the sugar, brown sugar, egg, yogurt and vanilla and whisk to combine.  Add the bananas and stir to incorporate.

Add the instant pudding mix and cocoa powder and whisk to combine.  Add the flour, baking soda and salt; stir until just combined.  The batter will be thick.  Pour into the prepared pan and bake for 40-44 minutes, or until top is set and edges have pulled away slightly from sides of pan (a toothpick inserted into the center will not come out clean because these are so fudgy).  Allow brownies to cool in pan for at least 30 minutes.  Meanwhile, make the glaze.

In a small saucepan, melt the butter over medium-high heat.  To the melted butter, add the brown sugar and bring to a boil, stirring almost constantly.  Allow the mixture to boil rapidly for 2 minutes, keep stirring.  Remove the pan from burner, allow to cool for 1 minute.  Add the cream carefully (mixture could bubble).  Whisk fast to incorporate the cream and calm the bubbling.

Add the vanilla and whisk carefully (mixture could bubble again at this point).  Add the confectioner's sugar 1/2 cup at time until desired glaze consistency in reached.  Drizzle glaze over brownies with a spoon or squeeze bottle or spread over the entire pan.  Allow glaze to set for a few minutes before serving.

Store in an airtight container in the fridge for up to a week or freezer for up to 3 months.  Unglazed brownies can be kept at room temperature, in an airtight container for up to 5 days.

(Source:  Recipe adapted from Averie Cooks)

Salted Caramel Sauce

Oh my gosh - how in love with this sauce am I???  I could not stop licking the spoon, bowl, saucepan, you name it.  I could have poured it into a glass and drank it!  

It's creamy and glossy and sweet and perfect for swirling in brownies or Salted Caramel Blondies (which I can't wait to make).  Both recipes come from the blog Add a Pinch.  So glad I found it!  I made enough for about 1 1/2 cups - just store in the fridge in an airtight container and use some whenever you are in the mood!

Makes 1 1/2 cups

Salted Caramel Sauce

1 cup packed brown sugar
6 tablespoons butter, cut into cubes

1/2 cup + 2 tablespoons heavy cream

1/2 tablespoon sea salt 

In a medium saucepan, add brown sugar and melt over medium-high heat until sugar begins to melt and clump together.  Lower the heat to low, add butter, stir constantly until melted and sugar and butter are smooth.  

Remove from heat and gently stir in cream and salt.  Stir until caramel is smooth and glossy.  Let cool slightly and store in an airtight container.  Will keep in the pantry for a week or the fridge for up to a month. 

(Source:  Adapted from Add a Pinch)

Brownie Bottom Pecan Pie Bars

Be warned...these will be gone before you know it.  In fact, I ended up making these twice in about a week because they were gone way too fast.  They are just that good.

And just when you thought they couldn't get any tastier - there are chocolate chips in the topping too!  Double the chocolate!  The edges get sort of crispy from the corn syrup and sugar, but the middle is all ooey gooey goodness.   

 Makes about 25 bars

Brownie Bottom Pecan Pie Bars

1 box of brownie mix
ingredients to make brownies - water, eggs, oil (according to directions on box)
2 eggs
1 tablespoon melted butter
1/3 cup corn syrup, plus 1 tablespoon
1/4 cup sugar
1 cup semisweet chocolate chips
1 cup coarsely chopped pecans

Preheat oven to 350 degrees and spray a 9 x 9-inch pan with non-stick cooking spray.  Prepare brownie mix according to instruction and pour into greased pan.  Bake for about 20 minutes (about 1/2 the time it says on the box) and let cool for about 10 minutes.

Meanwhile, mix the eggs, melted butter, corn syrup and sugar until well combined.  Add the chocolate chips and pecans and spread over the brownies.  Bake until set, about 25 minutes.  Cool completely in pan before cutting.

Cream Cheese Brownies

I had such a craving for cream cheese brownies the other day, but they had to have one thing...tons and tons of cream cheese mixed in!  Not those weak ones where it's just a little bit of cream cheese swirled throughout.  These had to be decadent and moist and that's exactly what these are.  Quite please with myself actually! 

And one other thing they needed:  a little bit of crunch.  Not nuts, because I'm not a huge fan of nuts in anything, but something to really bite into.  Chocolate chips!  Mixed in with the cream cheese mixture.  Ahhh....

Layers of  brownie (straight from a box - hey they're the best, right??), then the cream cheese filling (and tons of it!), then more brownie mix.  Then you swirl, but the way these bake, the brownies turn into pure awesome fudginess.  DO NOT overbake!!  In fact, you'll almost want to under bake these.  When the top stops being jiggly, and a toothpick comes out with some crumbs, you're done.   

Makes about 16 brownies

Cream Cheese Brownies 

1 box of your favorite brownie mix (I used Betty Crocker Original Supreme) and everything needed to prepare the brownies (usually oil, eggs, water)
4 tablespoons butter, room temperature
1 (8 oz) package cream cheese, room temperature
1/2 cup sugar
2 eggs
1 tablespoon flour
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees.  Prepare brownie mix according to package directions and pour half of the batter into a greased 9" x 9" pan.  Meanwhile, cream together the butter and cream cheese with a electric mixer.  Add sugar, eggs and flour and blend well.  Stir in chocolate chips.  Pour cream cheese mixture over the brownie mixture in the pan, then top with the remaining batter (easiest to drop it by clumps all over - don't try to completely cover the cream cheese, it won't really work).  Swirl with a knife.  Bake 30-35 minutes (start checking at around 25 minutes).

Peanut Butter Swirl Brownies

I finally got a real camera!  No more using my Iphone to take pictures for my blog!  I feel so professional.  I have been pining over the Nikon 3200 and my wonderfully awesome husband surprised me with it for our anniversary.  Well, anniversary/Christmas/birthday and probably next year's anniversary gift...

OMG, there is so much to learn.  I'm sure I will look back on these pictures and laugh at some point, but to me, right now, I am super stoked at how they look.  Yay!  Now onto the brownies...

This recipe is a super simple way to jazz up brownies from a box.  I love box brownies - no fail, super moist and fudgy every time.  And easy!  

The brownies are prepared according the package directions, then a mixture of butter, peanut butter, confectioner's sugar and vanilla are swirled throughout the batter.  I used Martha Stewart's recipe for the peanut butter filling, so you know it's going to be good.    

 Makes 16 brownies

Peanut Butter Swirl Brownies 

1 box of brownie mix and everything you need to make the brownies - eggs, oil, water (I used Duncan Hines Double Fudge, but use your favorite)

2 tablespoons butter, melted

1/4 cup confectioner's sugar

1/2 cup peanut butter

pinch of salt

1/4 teaspoon vanilla extract

Preheat oven to 325 degrees and prepare brownies according to package directions.  Pour batter into greased 9x9 square baking pan.  

Make the peanut butter filling:  combine butter, peanut butter, salt and vanilla extract and stir until smooth.  Drop dollops of filling (about a tablespoon each) onto the batter, about an inch apart.  Using a butter knife, gently swirl the peanut butter filling through the brownie batter.  Bake 25-30 minutes or until a toothpick inserted into the center comes out with just a few crumbs.  

(Source:  filling adapted from Martha Stewart's Peanut Butter Swirl Brownies)

Brownie Bottom Coconut Bars

I don't really cook with coconut all that much...it's just not one of those ingredients that I always have on hand.  It's one of those things that I consciously have to buy at the grocery store, not one of those you pick up without thinking, like milk or butter.  But I love it!  And I wish I did have it around more often!  I think I've pinned about 20 different coconut recipes on Pinterest and will now definitely make sure I have it in my cupboard at all times.  This recipe is a simplified version of one from Martha Stewart (although her's is pretty easy peasy too).  These are basically a coconut macaroon sitting on top of a fudgy brownie - if that is wrong, then I don't want to be right!  So yum!  

Makes 24 bars

1 box of brownie mix (I used Betty Crocker Low Fat - crazy, but they are so fudgy and dense!) and ingredients from the box (water, eggs, oil)

2 eggs

3/4 cup sugar

1/2 teaspoon vanilla extract

1 cup flour

1 package of sweetened shredded coconut (7 oz), 1/2 cup reserved for sprinkling

Preheat oven to 375 degrees.  Prepare brownie mix according to package and bake for 15-20 minutes, until the edges start to pull away from the sides.  Do not overbake, they will not be done yet! 

Meanwhile, prepare coconut topping:  In a medium bowl, whisk eggs, sugar and vanilla.  Gently mix in flour and coconut (reserving 1/2 cup).  Drop by mounds onto slightly cooled brownie base and with moistened fingers, spread mixture out to cover entire pan.  Sprinkle with reserved coconut.  

Bake for an additional 20-25 minutes until a toothpick inserted into the center comes out with moist crumbs attached.  Let cool in pan and cut into 24 squares.  

Ooey Gooey S'mores Brownies

I'm not kidding when I call these Ooey Gooey.  They are a sticky, sticky mess, especially when warm.  But so worth it!  And I means, s'mores aren't the neatest thing to eat anyway, right?  You'll love the little bites of chocolate chips in between the layers.  And for those of you that saw the preview of these on my Facebook page, sorry for the delay in getting these on the blog.   My time is so consumed by feeding my little Max monster lately...he eats non-stop!  I made a ton of baby food yesterday, oatmeal, a blackberry sauce and fruit smoothies, so I should have a little time to kind of get caught up for myself.  Yay!  More treats to come.  I hope you'll enjoy these for now.  I know my family did...we couldn't stop eating them.  

Makes 12 large brownies

1 box of brownie mix, plus ingredients needed to make brownies (eggs, oil, water, etc)
8-10 honey graham crackers
1/2 cup semi sweet chocolate chips
3/4 of a bag of mini marshmallows

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick cooking spray and lay the graham crackers along the bottom (you will have to break some in half to make them fit, just make it work any way you can). Prepare the brownie mix according to the box's directions and pour batter over the graham crackers.  Bake until the brownies are just set, 25-30 minutes (check your box for times).  Take brownies out of the oven and set your oven to broil.

Sprinkle the chocolate chips over the brownies, then evenly cover the top with the marshmallows.  Broil for about 30 seconds to a minute until the marshmallows are melted and a little charred.  Don't walk away, this happens very fast!

Remove from the oven and let sit for about 10 minutes.  Cut into squares with a very sharp knife, dipped in water between each cut.  This will prevent the knife from sticking to the marshmallows, because believe me it will.

Caramel Sea Salt Brownies

My husband loves most things that I make, but let's face it...he just doesn't have the sweet tooth that I have.  I have to eat something sweet after lunch and dinner.  I have to have some chocolate at least twice a day.  Whether it's homemade or store bought, there is always some form of cookie or candy in our house (although I am trying to get better, but it's a long road ahead).   He does taste everything I make, but honestly I end up eating most of whatever the dessert is...yikes!  These brownies were a different story...he flipped over these!  And so did I.  I literally had an "Oh.my.God" moment when I bit into the chocolaty, gooey, salty goodness.

Did you ever see that show on the Food Network called "The Best Thing I Ever Ate"?  Each episode has an ingredient or a theme and the celebrity chefs talk about...wait for it...the best thing they ever ate.  I think this was the Salty episode and Claire Robinson (5 Ingredient Fix) was talking about this Sweet and Salty brownie she had somewhere in Brooklyn.  It looked to die for.  And I had to figure out how to make it!  Turns out, it wasn't that hard!  Using brownie mix from a box (make sure it's extra fudgy) and wrapped caramels, I think I was able to create a pretty good thing here.  I don't own a candy thermometer, although I need one, so I couldn't make my own caramel.  If you do and you want make it a bit more homemade, go for it!  Be sure to look on your box of brownies because often they will have a way to make cake-like or fudgy brownies...you definitely want as fudgy as possible for these guys.     

                                                                                                                                                                                          

Makes 16 Brownies

Caramel Sea Salt Brownies

1 box of fudge brownie mix (I used Duncan Hines Dark Fudge Chunk)

ingredients as it calls for on the box (egg, water, oil)

1 bag of wrapped caramels

1 teaspoon of sea salt

Preheat oven to 350 degrees.  Grease a 9x9 pan with cooking spray.  Mix brownies according to instructions on box and pour half into the 9x9 pan.  Bake until just set, about 15 minutes.  

Meanwhile, unwrap all the caramels and place in a medium saucepan with 2 tablespoons of water.  Heat over medium-low heat until completely melted and stir in sea salt.  Once the first layer of brownies is done, pour melted caramel over the top.  Then, over the caramel, pour the rest of the brownie mix.  Bake for another 15 minutes until the top brownie part is done (do not overbake!!).

Let cool completely (I know it's hard to wait but otherwise they won't cut well!) and cut into 16 squares.

Chocolate Chip Cookie Dough Brownies

I first discovered this crazy good treat from RecipeGirl on Pinterest, which I admittedly have become quite addicted too.  I spend a little too much time pinning and repinning recipes and pics of my dream home -who says I won't have a beach house in the Hamptons one day? :)

I'm a huge fan of raw cookie dough and definitely eat my share when I make cookies, I really just can't help myself.  Yea, I know, raw eggs and all that, but come on, I know you do it too.  When I saw these I just had to see what they were all about.  I was not disappointed!  What a great  idea...and much safer (no eggs!).  And OMG, on top of a brownie?!  Brilliant.  By the way, do not try to eat these without a glass of milk...yea, they're THAT good.        

Makes 16 brownies 

1 box of Brownie mix (your choice, but NOT Family Size - should fit in no bigger than a 9x9 pan)

Eggs, Water and Oil - use amounts according to brownie mix

1/2 cup butter, room temperature

1/2 cup light brown sugar, packed

1/2 cup sugar

2 tablespoons milk

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup semi-sweet chocolate chips

Prepare brownies according to instructions of the box.  Let cool completely. 

To prepare cookie dough:  Cream butter and sugars together with an electric mixer.  Add milk and vanilla and combine.  Mix in flour until just combined.  Stir in chocolate chips.  

Spread the cookie dough batter onto the completely cooled brownies.  Refrigerate until the dough is really firm (otherwise you will not be able to cut these, they will be too mushy).  You can also freeze them to speed this process up.  Use a sharp knife and cut into squares.  I kept these in the fridge and ate cold.  

(Recipe adapted from RecipeGirl.com)

The Best Brownies Ever

Seriously, they really are. The easiest, too! I've had requests for these at parties; I've watched one of my friends devour almost a whole pan himself. They are gooey and rich and just about perfect with an ice cold glass of milk.

Makes approximately 24 brownies

2 cups sugar

1 cup vegetable oil

4 eggs

6 tablespoons cocoa

1 teaspoon vanilla

1 1/2 cups self-rising flour

Preheat oven to 325 degrees. Combine sugar, oil, eggs, cocoa and vanilla and mix well with electric mixer. Add flour, mix well. Spread into a greased 13 x 9 inch pan. Bake for 25 to 30 minutes.