Jessie's Brownie Cookies

(image from googleimages)

Anyone who knows me knows I'm a brownie-a-holic. I LOVE brownies, brownie mix, brownie batter, brownie anything.......

Well, the other day I was asked to make something "brownie-ish" but since I knew someone else was going to bring brownies, I decided to come up with a brownie COOKIE. Of course I had to make them a little "healthy" otherwise I wouldn't feel justified in eating them...all.......

Here's what I came up with:

CREAM TOGETHER:

1/2 cup salted butter

1/2 cup white sugar

1/2 cup brown sugar

2 egg whites

1 1/4 tsp vanilla

1/4 cup cocoa powder

ADD IN:

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/4 cup white flour

1 cup wheat flour

STIR IN:

1 cup chocolate chips

1/2 cup walnuts/pecans (optional)

Batter should feel much like cookie dough but look like brownie batter

Spoon onto cookie sheets like cookie dough

Bake at 350 degrees for about 8 minutes

Since making them this weekend (its Wednesday today) I've been asked to make these twice again already by my family. They are a hit---at least I know they are when the hubby says, "Write that one down! Its a keeper!" Yay!

Let me know what you think?!

Oatmeal Peanut Butter Bars

(image found from googling PB Bars..though recipe is different)

JESSIE'S OATMEAL PEANUT BUTTER BARS

(we rip through these like they are going out of style every time I make them...)

Preheat oven to 350 degrees

Cream Together:

1/2 cup butter

2/3 cup creamy peanut butter

1 cup brown sugar

2 egg whites

1 tsp vanilla

Add & mix together until its at a cookie dough consistency :

1/2 cup wheat flour

3/4 cup white flour

1/2 tsp baking powder

1/2-3/4 tsp salt (depending if you salted butter or not)

1 1/2 cup steel cut oats (I use a mixture of oat, barley, rye, wheat, and kamut flakes)

Lightly grease (I use pam) a 9 x 9 pan

Press peanut butter dough into pan until smooth on top

Poor a thick layer of semi sweet chocolate chips over the dough

Bake for 15-17 minutes

Spread the melted chocolate chips out so they are smooth like frosting

Cool, then cut into bars and EAT UP!

Enjoy!

2 perfect treats for your Christmas plates!

Layered mint fudge

1 1/2 tsp butter, softened
2 c (12oz) semisweet choco chips
1 can (14oz) sweetened condensed milk, divided
2tsp vanilla extract
1c vanilla or white choco chips
3tsp peppermint extract
1 to 2 drops green or red food coloring

Line a 9" square pan (I used a 9" round pan) with foil; grease the foil with butter and set aside.
In a heavy sauce pan, melt chocolate chips and 1c milk over low heat.
Cook for 5-6 min. or until smooth.
Remove from heat.
Add vanilla; stir for 3-4 min. or until creamy.
Spread half of the mixture into prepared pan.
Refrigerate for 10min or until firm.
Set remaining choco mixture aside.

In heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 min. or until smooth (mixture will be thick).
Remove from the heat.Add peppermint extract and food coloring.
Stir 3-4min or until creamy.Spread evenly over chocolate layers.Refrigerate for 10min or until firm.
Heat reserved choco mixture over low heat until mixture achieves spreading consistency; spread over mint layer.
Cover; refrigerate overnight or until firm.
Using foil, lift fudge out of pan.Gently peel off foil; cut into 1" squares.
Store in the fridge.
Makes about 1 3/4lbs.


Peppermint-Chocolate Sandwich Cookies

Prep Time:
20 min
Inactive Prep Time:
2 hr 25 min
Cook Time:
10 min
Level:
Intermediate
Serves:
12 sandwich cookies

1 (16.5 ounce) tube refrigerated sugar cookie dough (or make your own!)
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil

Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
Special equipment: a 2 1/2-inch round cookie cutter(or a greased cup), and a 1/2-ounce cookie scoop (or a spoon)
Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

4 Kinds of Brownies!

Caramel-Hazelnut brownies
Makes: 36 bars
Prep: 30 min. Bake: 45 min.

Ingredients
Nonstick cooking spray
3 cups all-purpose flour
1-1/2 cups unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
2-2/3 cups sugar
1-1/2 cups butter, melted
4 eggs, lightly beaten
2 teaspoons vanilla
1 14-ounce package vanilla caramels, unwrapped
2 tablespoons milk
2 tablespoons hazelnut liqueur (Frangelico)
1 cup hazelnuts (filberts), toasted* and chopped
2 cups dark or bittersweet chocolate pieces
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with a double-layer of foil, extending foil over the edges of the pan. Generously coat foil with nonstick cooking spray; set aside. In a large bowl, whisk together flour, cocoa powder, baking power, and salt; set aside.
2. In a very large bowl, combine sugar and melted butter. Beat with an electric mixer on low speed until well mixed. Add eggs and vanilla; beat until mixed. Add cocoa powder mixture, 1/2 cup at a time, beating well after each addition (dough will be thick). Spread batter evenly in prepared pan.
3. In a large microwave-safe bowl, combine caramels and milk. Microwave on 100 percent power (high) for 1-1/4 to 2 minutes or until melted and smooth, stopping to stir every 30 seconds. Immediately stir in hazelnut liqueur and 1/2 cup of the hazelnuts. Drizzle caramel mixture over top of batter in the pan.
4. Bake in preheated oven for 45 minutes. Remove from oven; sprinkle immediately with chocolate pieces. Let stand for 2 minutes to melt chocolate. Using an offset spatula, spread melted chocolate over top of brownies. Sprinkle with the remaining 1/2 cup hazelnuts.
5. Cool in pan on wire rack. If necessary, chill for 15 minutes to set chocolate. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Makes 36 bars.
6. *Test Kitchen Tip: To toast hazelnuts (filberts), preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake in preheated oven about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.
7. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Cream Cheese Marbled Brownies
Makes: 42 brownies
Prep: 30 minutes Bake: 40 minutes

Ingredients
Nonstick spray for baking
1 3-ounce package cream cheese, softened
2 tablespoons butter, softened
1/4 cup sugar
1 egg
1 tablespoon all-purpose flour
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
6 ounces unsweetened chocolate, chopped
3/4 cup butter, cut into small pieces
2-1/4 cups sugar
4 eggs
1/4 cup milk
1 tablespoon vanilla
1 teaspoon almond extract
1 cup chopped pecans
Directions
1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil 2 inches over edges of pan. Lightly coat foil with nonstick spray for baking; set aside.
2. In a small bowl, combine cream cheese and the 2 tablespoons butter. Beat with an electric mixer on medium-high speed until mixture is fluffy. Gradually add the 1/4 cup sugar, beating until light. Beat in the 1 egg and the 1 tablespoon flour just until combined. Set aside.
3. In a small bowl, combine the 1 1/4 cups flour, the baking powder, and salt. Set aside.
4. In a medium saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat just until melted. Transfer to a large bowl. Gradually add the 2 1/4 cups sugar, beating on low speed until combined. Add the 4 eggs one at a time, beating after each addition. Beat in milk, vanilla, and almond extract. Gradually beat in flour mixture.
5. Spread the chocolate batter in the prepared baking pan. Spoon cream cheese mixture in mounds on top of chocolate batter. Using a table knife or narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter to marble. Sprinkle with pecans.
6. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Cool in pan on a wire rack. Use the foil to lift uncut brownies out of pan. Cut into brownies. Store, tightly covered, in the refrigerator for up to 3 days. Makes 42 servings.

Cheesecake Brownies
Prep: 40 min. Bake: 10 min. + 30 min.

Ingredients
1 cup quick-cooking rolled oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, melted
1 3-ounce package cream cheese, softened
1 egg yolk
1 cup granulated sugar
10 miniature chocolate-coated caramel-topped nougat bars with peanuts, chopped
1/4 cup butter, melted
1 ounce unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla
1 egg
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 cup purchased chocolate fudge frosting
Directions
1. Preheat oven to 325 degrees F. Grease the bottom of a 2-quart rectangular baking dish; set aside. In a medium bowl, combine oats, the 1/2 cup flour, the brown sugar, baking soda, and 1/4 teaspoon salt. Stir in the 6 tablespoons melted butter. Pat into prepared baking dish. Bake for 10 minutes.
2. Meanwhile, for cheesecake layer: In a small bowl, stir together cream cheese, egg yolk, and 1/4 cup of the granulated sugar; spoon in small dollops over the partially baked layer. Sprinkle with chopped nougat bars.
3. In a large bowl, combine the remaining 3/4 cup granulated sugar, the 1/4 cup melted butter, melted chocolate, and vanilla. Beat in egg. In a small bowl, stir together the 2/3 cup flour, the baking powder, and 1/4 teaspoon salt. Alternately add flour mixture and milk to chocolate mixture, beating with a wooden spoon after each addition just until combined. Carefully spoon over cheesecake layer. Bake for 30 to 35 minutes or until top springs back when lightly touched.
4. Cool in pan on a wire rack. Spread with chocolate fudge frosting. Cut into bars.
Makes: 32 bars



TriLevel Brownies
Prep: 15 min. Bake: 35 min.

Ingredients
1/2 cup all-purpose flour
1 cup quick-cooking rolled oats
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/2 cup butter, melted
1 egg
3/4 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup milk
1/4 cup butter, melted
1 ounce unsweetened chocolate, melted and cooled
1 teaspoon vanilla
1/4 teaspoon baking powder
1/2 cup chopped walnuts
1 ounce unsweetened chocolate
2 tablespoons butter
1-1/2 cups sifted powdered sugar
1/2 teaspoon vanilla
Walnut halves (optional)
Directions
1. For bottom layer, stir together oats, the 1/2 cup flour, the brown sugar, and baking soda. Stir in the 1/2 cup melted butter. Pat mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake in a 350 degree F. oven for 10 minutes.
2. Meanwhile, for middle layer, stir together egg, granulated sugar, the 2/3 cup flour, the milk, the 1/4 cup melted butter, 1 ounce melted chocolate, the 1 teaspoon vanilla, and the baking powder until smooth. Fold in chopped walnuts. Spread batter over baked layer in pan. Bake about 25 minutes more or until a wooden toothpick inserted in center comes out clean. Set on a wire rack while preparing top layer.
3. For top layer, in a medium saucepan heat and stir 1 ounce chocolate and the 2 tablespoons butter until melted. Stir in the powdered sugar and the 1/2 teaspoon vanilla. Stir in enough hot water (1 to 2 tablespoons) to make a mixture that is almost pourable. Spread over brownies. If desired, garnish with walnut halves. Cool completely on wire rack. Cut into bars. Makes 32 brownies.
Make-Ahead Tip: Prepare and bake brownies as directed. Frost and cool. Cover and store at room temperature for up to 1 day.

(bhg.com)