brownies

Brownie Rubble

It’s National “Have a Brownie” Day!

Already had all of the ingredients for this Brownie Rubble recipe in the cupboard.  I made two exceptions to the original recipe.  First, I used boxed brownie mix, instead of making them from scratch.  I used to be an adamant “from-scratch” brownie maker, but the box versions are so good and they are just too inexpensive and convenient to not use.  I always buy them on sale and keep a stash on hand for last minute potluck needs.  Second exception is that I used salted, instead of unsalted, roasted peanuts.

Found this recipe on Food Network’s “The Kitchen” (I seriously LOVE that show!).

Ingredients:

1 box brownie mix (make sure you have the oil, eggs, and any other added ingredients as stated on the box)

1 cup mini marshmallows

1 cup chocolate chips

3/4 cup salted roasted peanuts

Make the brownie mix according to the package directions.  Bake until almost done.  When you insert a toothpick, there should be a few crumbs.  Top the brownies with marshmallows, chocolate chips, and peanuts.  Bake for another 5 minutes or until the marshmallows are golden and toasty.

Let cool completely and cut into squares.  Store in an airtight container until potluck time!

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Easter Egg Nest Brownies

Easter Egg Nest Brownies are fun and really easy to make!  You can also make the brownies ahead of time and then let everyone decorate them at the potluck.

The inspiration for these treats came from different Easter cupcake pics that I found online.  I used brownie mix, but chocolate or vanilla cake mix will work great, too.

Ingredients:

1 batch of brownie mix (I used a box to keep things simple.  1 box will yield 12 brownies.)

1 container of pre-made vanilla frosting

2 cups sweetened, shredded coconut

Green food coloring

Assorted Easter candy

Bake the brownie mix according to directions in a greased, regular-sized muffin pan.  Start checking them for doneness about 10 minutes earlier than the instructed time.  Let them cool completely (If you don’t, they fall apart).  Then, carefully remove them from the pan.

Mix the coconut and food coloring (start with 2 or 3 drops and add more, as needed) in a bowl until combined.

Frost the brownies.  Then dip them, face down, in the coconut.  Top with your favorite Easter candy and gently press it into the coconut and frosting.  For extra fun, you can add a Peep to the center.  Apply some frosting to the bottom of the peep and press it down on the cupcake.  It bonds perfectly!

Now, you’re ready for potluck time!

Peanut Butter Lovers Day!

Today is National Peanut Butter Lover’s Day and, of course, all of our peanut butter recipes are desserts!  Peanut butter with sugar or chocolate is always the best.  Here are our favorite recipes for all the peanut butter dessert lovers!:

Brownies with Peanut Butter Frosting and Salted Peanuts

brownies-pbutter-frosting-small

Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

Chocolate Cookies with Peanut Butter Chips

Chocolate Cookies with Peanut Butter Chips

Dressed to Im-pretzel Cookies

Dressed to ImPretzel Cookies

Peanut Butter Bars

Peanut Butter Bars

Peanut Butter and Jelly Gems

Peanut Butter and Jelly Gems

Brownies with Peanut Butter Frosting and Salted Peanuts

Brownies with Pbutter frosting lighter version2

This easy dessert recipe tastes so decadent and it’s always a big hit!  It’s my go to when I’m short on time.

Make a batch of brownies using a box mix (see box for instructions and ingredients that you need to add).  Let the brownies cool completely.

Make this peanut butter frosting (from the Joy of Cooking cookbook).

Frosting ingredients:

1/2 cup smooth peanut butter

3 ozs. cold cream cheese

1 1/2 T. unsalted butter, softened

1 tsp. vanilla

3 T cream or milk

2 2/3 cup confectioners sugar, sifted

Beat peanut butter, cream cheese, butter, vanilla, and milk in a medium bowl just until blended.  Add 1/3 of the confectioners sugar at a time and beat just until smooth and the desired consistency is reached.  If the frosting is too stiff, add, but do not overbeat anotherr 1 to 2 T. cream or milk.

Frost the brownies.  Chop salted peanuts and sprinkle them on top of the frosting.  Cover and keep the brownies in the fridge until potluck time!