bounty chocolate: TWO SWEETIE PIES

Showing posts with label TWO SWEETIE PIES. Show all posts

SWEET POTATO CASSEROLE WITH PRALINE TOPPING-WOW!

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!! I LOVE THIS DAY! MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! I LOVE THAT EVERY RECIPE I CHOOSE IS ALWAYS A WINNER AND THIS ONE WAS THE STAR OF THANKSGIVING DINNER!!! SWEET POTATO CASSEROLE WITH PRALINE TOPPING-OUTRAGEOUS!

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Sweet Potato Casserole with Praline Topping
Ingredients

Adapted from LIizzy via Winners cookbook

3 cups mashed cooked sweet potatoes (about 3 large)
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk

Topping:
1/3 cup flour (I used Cup4Cup brand for gluten free)
2/3 cup brown sugar
1/3 cup butter
1 cup chopped pecans

Watch to how to make a Pecan Pie
Instructions

Preheat oven to 350º.
Butter 2 quart baking dish. Set aside.
Combine sweet potatoes, sugar, vanilla and milk and mix well. Pour into baking dish and smooth top.
Mix the flour and brown sugar. Cut in butter until mixture looks like coarse crumbs.
Bake, uncovered, for 30 minutes.
Yield: 4-6 servings
Total time: 1 hour

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PEANUT BUTTER TRUFFLE & CHOCOLATE GLAZED BROWNIES

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This month I made Lizzy's Brownies with a layer of peanut butter on top top and then a chocolate glaze! Yum! I had to use a glaze instead of Lizzy's ganache because I was out of shortening! Enjoy-this is one winning brownie! Be sure to add it to your holiday baking list!!!!

1 cup butter
2 cups sugar
3 eggs
1 tablespoon vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Peanut Butter Filling:
1/2 cup butter, at room temperature
1/2 cup creamy peanut butter
2 cups powdered sugar
2-3 teaspoons milk

Glaze Topping:
12 ounces chocolate chips
1 cup butter
1 Tablespoon light corn syrup

Instructions
Preheat oven to 350º. Put a long piece of non-stick foil in the bottom of a 9 x 13 inch pan, fitting so it covers the bottom of pan, the two shorter sides, plus has some overhang on each side for easy removal.

In a large microwave safe bowl, melt the 1 cup butter in the microwave. Mix in sugar, then eggs and vanilla. Sift the cocoa powder into the egg mixture, along with the salt and baking powder. Mix well. Add flour and mix till just combined. Scrape into prepared pan and smooth top.
Bake for about 25-30 minutes. Cool completely.

While the brownies are cooling, mix together filling ingredients. Beat until smooth adding the extra teaspoon of milk if needed. Mixture should be spreadable. Spread filling evenly over cooled brownies. Chill for at least 30 minutes.

While the filling is cooling, make glaze by melting the chocolate chips and butter gently in the microwave. Stop and stir at 30 second increments, till melted and smooth. Cool to 90 degrees and then pour over the peanut butter layer spreading with an offset spatula. Let set on the counter at room temp for an hour and then return to refrigerator to chill before cutting into bars. Add a chocolate drizzle on top if desired, using melted chocolate chips.

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HOMEMADE PEANUT BUTTER CUPS!!!

Peanut Butter Cups

Recipe adapted from That Skinny Chick

Ingredients:

1 cup milk chocolate chips
1 tablespoon shortening
1/4 cup butter
1/4 cup creamy peanut butter
1/2 cup powdered sugar
1/3 cup graham cracker crumbs

Instructions

Melt chocolate chips and shortening in the microwave, stopping and stirring at 30 second intervals till melted and smooth. Set aside.
Place 15 small liners into a mini-muffin tin. (Or use a candy mold like I did...purchased at a local candy store) With a small silicone brush, coat the inside of each cup with about 1 teaspoon of the melted chocolate. The coating should be about 1/8 inch thick and almost up to the top of the cup, but not over the top. Refrigerate when coating is complete.
Gently melt the butter and peanut butter together in the microwave, stirring at 30 second intervals till butter is melted. Add powdered sugar and graham cracker crumbs. Press about a teaspoon of the filling into the chocolate lined cups. Spoon about a 1/2 teaspoon of the chocolate (you may need to reheat chocolate slightly if it has cooled) over peanut butter to cover. Chill till firm, at least 2 hours. I sped this up by chilling in the freezer. You can also add a chocolate drizzle if desired as I did. Peel paper liners off to serve. Store in refrigerator.

Yield: 15 candies

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HEATH BAR & CHOCOLATE CHIP BLONDIES!!!

I Know Lizzy's recipes always turn out great so I went ahead and doubled it and made it in a 9x13-worked out perfectly!!! I only had light brown sugar on hand and it worked great so whichever kind you have on hand will be fine!

Blondies with Heath Bar Chunks-adapted from That Skinny Chick Can Bake

Ingredients

1/2 cup (1 stick) butter
1 cup dark brown sugar (I used light brown)
1 egg
1 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup Heath bar chunks (2 1.4-ounce bars cut into chunks)
1/2 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350º. Line 8 x 8 inch pan with non-stick foil.
Melt butter in microwave.
Stir in brown sugar until combined. Add egg and beat till batter becomes smooth. Mix in vanilla. Mix in flour, salt and baking soda till just combined. Fold in Heath bar and chocolate chips. Spread into prepared pan and smooth top. Bake for 20-25 minutes or till edges start to pull away from the sides of the pan.
Cool, chill, then cut into bars to serve.

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FUDGE & TOFFEE FILLED CHOCOLATE CHIP COOKIE BARS

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!! I LOVE THIS DAY! MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY'S FUDGE AND TOFFEE FILLED CHOCOLATE CHIP BARS. UMMMM.....YES, YOU CAN IMAGINE HOW INCREDIBLE THEY WERE. I USE THE WORD "WERE" BECAUSE THEY ARE ALL GONE...AND THEIR DISAPPEARANCE WAS FAST!!!!

Fudge and Toffee Filled Chocolate Chip Bars

Ingredients

Adapted from That Skinny Chick Can Bake via Buns in My Oven

Cookie dough:

1 stick (4 ounces) butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tablespoons flour
1 cup (6 ounces) semi-sweet chocolate chips

Fudge layer:

1 can (14 ounces) sweetened condensed milk
1 bag (12 ounces) milk chocolate chips
15 (4 ounces) fun size Heath bars, cut into chunks (I used 4 ounces of Heath pre-crushed bits)

Instructions

Preheat oven to 350º.
Line an 8×8 baking dish with non stick foil.
Make cookie dough by creaming butter and sugar, then mixing in egg. Mix in flour, salt and baking soda, then chocolate chips.
Press about 2/3 of dough into the bottom of the pan. Use offset spatula to evenly cover bottom of pan with dough.
Melt chocolate chips and sweetened condensed milk together until smooth.
Spread melted chocolate over the cookie dough.
Sprinkle Heath bar chunks over melted chocolate.
Take spoonfuls of remaining dough and drop over chocolate layer. Carefully spread out lumps of dough with spatula. It will not totally cover chocolate.
Bake for 25-30 minutes until set & golden.
Remove from oven and cool. Chill before cutting.
Yield: 16 bars

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SUPERNATURAL BROWNIES....OH MY!

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!! I LOVE THIS DAY! MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY'S SUPERNATURAL BROWNIES!

I figured with a name like supernatural they had to be good. And boy were they! The top had a perfect crackly top and the brownies were packed with flavor and a chewiness factor that we loved! Thanks once again Lizzy!

*Tip: I halved the recipe below and used a 9x13 pan lined with nonstick foil. Still baked perfectly at 45 minutes.

Supernatural Brownie Adapted from Lizzy via Nick Malgieri via NY City Eats

1 pound (4 sticks) butter
1/2 pound (8 ounces) semisweet chocolate
1/2 pound (8 ounces) milk chocolate
8 eggs
1/2 teaspoon salt
2 cups sugar
2 cups brown sugar
1 tablespoon vanilla extract
2 cups all purpose flour

Instructions

Preheat oven to 350º. Spray a half sheet pan with non-stick spray, the line with parchment and spray parchment.
Combine butter and chopped chocolate in microwave safe bowl. Microwave for 60 seconds, stop and stir and continue microwaving for 30 second intervals, stopping and stirring till mixture is smooth and melted. Set aside.
Whisk eggs in a large bowl and mix in salt, sugar, brown sugar and vanilla. Stir in chocolate mixture, then fold in flour.
Pour batter into prepared pan and smooth top with offset spatula. Bake for about 45 minutes, until top has formed a shiny crust. Cool in pan. Cover with plastic wrap when cool and refrigerate for easy cutting.
To serve, run knife around edge of pan and flip brownies onto large cutting board. Remove parchment and flip back. Cut to desired size.
Note: these taste even better the day after they're baked.
Yield: 48 brownies
Total time: 24 hours if you refrigerate overnight.

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HOMEMADE COCONUT BARS THAT WILL ROCK YOUR WORLD!

I MEAN, WOWIE WOW WOW!!! ONE THING IS FOR SURE....WHEN YOU MAKE A RECIPE FROM LIZZIE'S BLOG YOU CAN COUNT ON IT BEING A SHOWSTOPPER!

FOR THIS RECIPE, I TOOK LIZZIE'S ADVICE AND DOUBLED THE TOPPING. I ALSO DIPPED EACH BAR IN MELTED CHOCOLATE AND DRIZZLED THE TOPS WITH THE EXTRA.

PLEASE GO SHOW LIZZIE SOME LOVE AND TELL HER I SENT YOU!

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Homemade COCONUT Bars…(WRITTEN AS I MADE THEM)
Ingredients:

Cookie Base:
1/2 cup sugar
3/4 cup butter, at room temperature
1 large egg
1/2 teaspoon vanilla
2 cups flour
1/4 teaspoons salt

Topping:
6 cups shredded coconut
24 ounces caramels
1/2 teaspoon salt
6 tablespoons milk (I USED HEAVY CREAM INSTEAD)

Chocolate Dip & Drizzle:
Ghirardelli bittersweet chips, melted in microwave

Instructions:

Preheat oven to 350º. Line 9×13-inch baking pan with non-stick foil.
Cream together sugar and butter, until fluffy. Beat in egg and vanilla. Working at a low speed, gradually beat in flour and salt until mixture is crumbly.. Pour dough into prepared pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Preheat oven to 300º. Spread coconut evenly on a parchment-lined rimmed baking sheet and toast 30 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk or cream and salt. Cook on high for 2-3 minutes, stopping often to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put spoonfuls of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.

Cut into large squares and dip bottoms in the melted chocolate. Drizzle extra on tops. Chill to set!

HERE IS THE CARAMEL BEING POURED ONTO THE TOASTED COCONUT!

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HANDS DOWN.....THE MOST SINFUL FUDGE TOPPED BROWNIES EVER CREATED

IT'S TIME FOR 2 SWEETIE PIES AGAIN!! I LOVE THIS DAY! MY FRIEND LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE HER FUDGE TOPPED BROWNIES. ONE WORD.....UHHHHHHHHHHHHH-MAZING! THESE ARE RICH, SINFUL, EASY AND PERFECT FOR VALENTINE'S DAY THIS WEEK!!!! FIRST, I MADE THE RECIPE EXACTLY AS LIZZIE STATED (LAST PIC WITH HEART SPRINKLES) AND THEN SINCE THEY WERE SO GOOD I TRIED THEM IN A SMALLER PAN FOR AN EVEN THICKER BROWNIE! WHAT CAN I SAY? I AM NAUGHTY LIKE THAT!!!! THANKS FOR ANOTHER OUTSTANDING RECIPE LIZZIE! GO SHOW LIZZIE SOME LOVE!

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Fudge topped brownies-Adapted from Hershey's via That Skinny Chick Can Bake

INGREDIENTS:

1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup cream
1 cup flour
2/3 cup cocoa, sifted
1 cup (2 sticks) butter, melted
2 cups sugar
2 teaspoons vanilla

Frosting:

2 cups semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 1/2 teaspoons vanilla

Instructions:

Preheat oven to 350°. Line 9 x 13 pan with nonstick foil and set aside.
Stir together butter, sugar, flour, cocoa, baking powder, eggs, cream and 2 teaspoons vanilla in large bowl; beat till all combined. Spread batter in prepared pan.
Bake 40 minutes or until brownies begin to pull away from sides of pan. When brownies are almost finished baking, combine chocolate chips with sweetened condensed milk in a saucepan and heat till chocolate melts. Add the 1 1/2 teaspoons vanilla.
Immediately spread over hot brownies (I waited 2 minutes before pouring it on). Allow to cool on wire rack then refrigerate. To serve, cut into bars.
Makes 24 to 36 brownies.

*NOTE-TO MAKE THEM THICKER I MADE THE BROWNIE RECIPE AND BAKED IT IN A 9 INCH PAN AND THEN HALVED THE FROSTING TO POUR ON TOP! DELISH!!!!

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PEPPERMINT PATTY STUFFED CHOCOLATE CHIP COOKIE BARS

MY FRIEND LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I ARE STARTING A NEW FEATURE. WE ARE CALLING OURSELVES.....
TWO SWEETIE PIES
EACH MONTH WE WILL POST A SURPRISE RECIPE FROM EACH OTHER'S BLOG. THIS IS OUR SECOND MONTH AT THIS FUN VENTURE AND I CHOSE THESE PEPPERMINT PATTY STUFFED CHOCOLATE CHIP COOKIE BARS. YOU DON'T EVEN HAVE TO ASK HOW THEY WERE... WHENEVER I BAKE FROM LIZZIE'S BLOG, THE RESULTS ARE ALWAYSSSS THE SAME......FABULOUS, DELICIOUS AND BEYOND WONDERFUL! THESE BARS STOOD TRUE TO THAT!!! GRAB SOME PATTIES AND GET BAKING!MAKE SURE YOU VISIT LIZZIE AND SEE WHAT SHE MADE FROM MY BLOG THIS MONTH. YOU CAN ALSO VISIT HER HERE:
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Peppermint Stuffed Chocolate Chip Bars…adapted from LIZZY!!!

3/4 cup butter, at room temperature

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 1/2 teaspoons vanilla

3 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 1/4 cups mini-chocolate chips

11 ounce bag York Peppermint Patties

Preheat oven to 350º. Line a 9 x 9 inch pan with non-stick foil.

Cream butter and sugars till light and fluffy. Add eggs and vanilla till combined. Stir in baking soda and salt. Add flour and mix till combined. Fold in chocolate chips.

Press half of cookie dough in prepared pan. Top with unwrapped peppermint patties. Cover with the remaining cookie dough and spread with offset spatula carefully to make top even and level.

Bake 34-38 minutes, till golden. Cool in pan, then place in refrigerator to chill for cleaner cutting.

Makes 16-25 depending on size.

FOR A SHORTCUT-USE PILLSBURY COOKIE DOUGH!!!

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