Monster Brownies

MMMMM…Monster Brownies!

pb brownie

Oh My G-O-S-H! These are so dang cute! I don’t know why but every time I look at these I feel really happy! So I felt it was necessary to share these with you all too! I have posted a brownie recipe before (click here for recipe) and we will be using the same recipe for these monster brownies, the only difference is this will have peanut butter frosting and added decorations. So again I hope this is fun and easy for you. Enjoy!

Cocoa Mill Brownies:

  • 2 sticks of butter (softened)
  • 6 to 8 ounces Cocoa Mill dark chocolate
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 1 teaspoon of vanilla
  • 3 eggs
  • 1 cup all-purpose flour (can use whole wheat if desired, tastes just as good)
  • 1/2 teaspoon of salt
  1. In a saucepan melt 1 stick of butter and the chocolate, stirring continually so not to burn the chocolate.  Set aside.
  2. In a mixing bowl place 1 stick of butter, sugar, powdered sugar and vanilla mix together.  Add eggs and mix again. Add flour and salt mix until well blended.  Add chocolate and stir until batter is chocolate through and through.  Add nuts last if desired.
  3. Pour batter into a buttered 13 x 9 x 2 baking pan. Bake at 325 degrees F for 35 – 40 minutes or until a knife stuck in comes out clean.
  4. Cool in pan on wire rack.

While the brownies are cooling start making your Peanut Butter Frosting:

Peanut Butter Frosting:
  • ½ cup butter, softened
  • 1 cup creamy peanut butter
  • 4-5 Tbsp. milk
  • 2 cups powdered sugar
You will also need, Peanut Butter Cups, 1/2 cup of white frosting, and chocolate chips for the eyes and white icing if you want to pipe mouths on too.
pb brownie2
Instructions
  1. For the peanut butter frosting, blend together peanut butter, powdered sugar, butter, and milk in a stand mixer for 3-4 minutes or until light and fluffy. If it is too stiff, add a bit more milk so it is easy to pipe.
  2. Using Wilton tip 233, pipe the peanut butter “hair” onto the top of a brownie in whatever way you’d like. Then use upside down Cocoa Mill Peanut Butter Cups to place eyes on your monster. Put a tiny dollop of white icing on top of the Peanut Butter Cup then place a chocolate chip in the center to use as an eyeball.
  3. If desired, use a decorating bag, small tip and white icing to pipe smile onto your monster brownie. Or you can leave them with just the eyes!


pb brownie3

Advertisements

Spooky Spider Cookies

Chocolate Peanut Butter Spider Cookies

choco pb spider

Alright, it is the first cold day in Fall and the first day of October, I am pumped for Halloween! I will, however, curb my enthusiasm with yummy recipes that are rather ghoulish in celebration of this Fall’s Halloween. I hope these recipes will be fairly easy and fun for you to share with friends, coworkers, or family.
These cute and creepy spider cookies are made on a peanut butter cookie base filled with a chocolate truffle .

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup smooth peanut butter
  • 1/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 24 round chocolate truffles
  • 1 1/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
    • 3/4 cup semisweet chocolate chips
    • 48 candy eyes

    Directions:

    1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
    2. Place the softened butter and peanut butter in the mixer and beat until fluffy. Then add both sugar and beat again until fluffy. Scrape the bowl and beat in the vanilla and egg.
    3. In a separate bowl mix the flour, baking powder, baking soda and salt together. Turn the mixer on low to slowly incorporate the flour mixture.
    4. Roll the cookie dough into 24 – 1 1/2 tablespoon balls and spread 12 out on each cookie sheet. Bake for 10 minutes. Remove from the oven. Quickly use a pestle to press a cavity in the middle of each cookie. Then place back in the oven and bake another 6-10 minutes, until golden.
    5.  Once the cookies are out of the oven, cool until almost at room temperature (but not very warm) and place a truffle in the cavity of each cookie. If the cookies are too warm, the truffle will melt. If the cookies are cool, the truffle won’t stick. (You can also wait until the cookies are completely cool, then glue the truffles in with chocolate to be safe.)
    6. Melt the chocolate chips in the microwave in 30 second increments, stirring in between, until melted and smooth. Scoop the melted chocolate in a zip bag. Close the bag and snip off a small portion of one corner to create a hole. Pipe 8 legs on each cookie, starting from the truffle body down.
    7. Then use the remaining melted chocolate to glue 2 eyes onto each truffle spider. Cool until the chocolate is firm and serve.     choco pb spider1Enjoy!                                                                                                                                                                                                                                                                                                                        PRINT RECIPE (Thanks to A Spicy Perspective for this fun recipe!)

Chocolate Avocado Pudding

Ok, I have resisted this for a long, long while however it looked super easy and supper yummy….

Having three little ones running around who are always hungry for a good snack, I thought this would be a healthier alternative to offer them. Pudding is a favorite at our house amongst the children and hubby and however hard I try to feed the healthy foods I am met with great resistance. I will say I have tried the kale smoothie and that went over like a lead balloon. I am reminded of Jim Gaffigan and all his kale remarks here is one:

jimgaff

I happen to like kale, a little olive oil, garlic, salt pepper yummy… My family happens to hate the green stuff, I guess they think it “tastes like bug spray” too, lol.

Anyway if you are feeling adventurous give this avocado pudding a try, I don’t think you will regret it.

So here it is Chocolate Avocado Pudding. I hope you enjoy it!

Chocolate-Avocado-Pudding_AJuarez

Avocado Chocolate Pudding

Prep Time: 2 minutes

Total Time: 5 minutes

Yield: 2-3 servings

Serving Size: 1/2 cup

  • 2 ripe medium avocados, peeled and chopped
  • 1/3 cup cocoa powder
  • 1/4 cup honey or raw agave nectar (or other sweetener of choice)
  • 1/2 cup milk (regular or almond milk, coconut, etc.)
  • 1 1/2 teaspoon vanilla extract

avocado-chocolate-pudding

Blend all ingredients, until smooth, in a blender, food processor or using a hand-held mixer. Serve immediately, or chill first.

AVOCADO CHOCO

Summertime: Mini Mint Cheesecakes

grasshopper
Oh my, oh my…. The days are getting warmer and warmer and It is time to have a bite that will cool you down and lift your spirits. Mini Mint Cheesecakes are the perfect summertime treat. These delectable bites are easy to make and cute to serve with tea or as a potluck bring along dish. Cool your taste buds and the summertime heat with these nifty little bites:

Ingredients:

Crust

Crushed Chocolate Cream Cookies
1/4 cup butter, melted

Filling

2 packages (8 oz each) cream cheese, softened
2/3 cup sugar
3 eggs
1/3 cup green crème de menthe liqueur

Topping

Sweetened whipped cream and chocolate shavings.
Grasshopper-Tarts

Steps

  •  Crumble about half the cookies into fine crumbs to make 2 cups cookie crumbs.
  • In small bowl, mix cookie crumbs and melted butter. Place foil baking cup in each of 18 regular-size muffin cups. Press about 1 tablespoon cookie mixture in bottom of each baking cup or use tartlet molds. Reduce oven temperature to 300°F. Bake 5 minutes.
  • In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour about 1/4 cup of the filling on top of each of the cookie crusts.
  •  Bake 20 to 22 minutes or until edges are set and centers are still slightly jiggly. Turn oven off, and open door slightly. Cool cheesecake in oven 30 minutes. Remove from oven to cooling rack; cool at room temperature 30 minutes. Refrigerate about 2 hours or until cheesecakes are chilled. Top with sweetened whipped cream and chocolate shavings. Enjoy!

grashopper2