Little Lemonies (Lemon Brownies)

Despite all my sweet posts lately, I am actually losing weight!  I had braces put on 2 weeks ago, and eating has been a challenge, so I'll just call it the bonus to having braces!  I have had to figure out which foods are too hard to eat with braces and avoid them (which is hard...I LOVE raw almonds, but they are just no bueno).  

I love all the citrus recipes that pop up this time of year.  I had a baby shower for a good friend this week and this was my contribution to the dessert table.  These are perfectly moist, no too lemony, and definitely crave-able!  Enjoy :)

Little Lemonies

 Lemon Batter:
1 cup (5 ounces/142 grams) all-purpose flour
3/4 cup (5.5 ounces/155 grams) sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon lemon zest (from 1 large lemon)
1 stick (8 tablespoons) butter, melted and cooled
2 large eggs
1 large egg yolk
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Lemon Glaze:
3/4 cup (2.75 ounces/75 grams) powdered sugar
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest

Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later - alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.

Stir the wet ingredients into the flour mixture and mix until combined.

Spread the batter evenly in the prepared pan.  Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don't over bake or they might be dry.

For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.
After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.

Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.

Recipe Source:  Mel's Kitchen Cafe

Looking for more lemony goodness?  Try clicking here for a few of my favs :)

Buckeye Brownie Cookies

Can I get a O-H?! Wahoo Buckeyes!!! What a game...I couldn't sleep last night, too excited!  My husband was actually AT the National Championship and I am SO SO bummed I did not go with him!  Instead, I was on my own couch screaming, jumping up and down, and yelling in my own family room by myself.  Oh well...they won is all that matters.  Oh how we miss Columbus and our Ohio family we made while there! #BuckeyeForLife

Anyhow, back to the recipe portion of the blog...for the game, I made these yummy Buckeye Brownie Cookies, and man oh man are they delicious!  Since the hubs was gone, I made up a plate of these cookies for a few of our neighbors and shared the Buckeye love so I wouldn't eat them all :)  We live in an area where we haven't met any other Buckeye fans, and we are in fact right across the border from Oregon, so Oregon fans abound!  No worries, I will convert them all ;)

Buckeye Brownie Cookies

1 box fudge brownie mix (19.5 ounce or family size)

¼ cup butter, melted

4 oz. (1/2 block) cream cheese, softened

1 egg

1 cup powdered sugar

1 cup creamy peanut butter

4 blocks (about 4 ounces) chocolate Candiquik

Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.

In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.

Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't over cook or undercook.

As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.

Melt the 4 blocks of chocolate in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. (Candiquik comes in 16 ounce packages. When you open it, there are 16 blocks. Cut off 4 of these blocks for this recipe.) Spoon about ½ a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.

Recipe Source:  Tastes of Lizzy T

And just in case this wasn't enough Buckeye love for you, here are a few other Buckeye treats I have made and loved!

Pretzel Buckeye Bites


Buckeyes

S'mores Brownies

Have you made s'mores yet this summer?!  We have definitely had our fair share.  My son makes me cook them up even in the wintertime, they are definitely his favorite treat.  That's why I knew these brownies were right up his ally!  

These are super simple to make and will give any s'mores lover a good alternative to lighting up the campfire to get their favorite treat.  Enjoy!

S'mores Brownies

1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix (or family size of another brand)
Water, vegetable oil and egg called for on brownie mix box
2 cups miniature marshmallows
6 graham crackers, broken into small pieces
2 giant size chocolate bars (about 10-12 oz. total) coarsely chopped


Heat oven to 350°F .  Cook brownies for 15 minutes.  While cooking, combine graham cracker pieces, chocolate and marshmallows into a large bowl.  Remove brownies from oven and sprinkle graham mixture over top.  Cook for additional 15-20 minutes or until toothpick inserted into middle comes out clean.  Let cool completely before cutting and serving.

Recipe Source:  Adapted from Betty Crocker

britni

Pecan Pie Brownies

Here's a post I shared over at  earlier this week!  Go check out some of her cute Christmas ideas :)  Anyhow...on to the post and the food! 

Ahhh...November. The start of so many great holidays and get togethers with friends and family! This month I hope to share with you some dishes that will be worthy of taking to your holiday festivities (or share with your small family at your house).

This week is a yummy treat that reminds me of Thanksgiving in a way. It combines the deliciousness of a store-bought brownie mix with the holiday favorite...pecan pie!



Pecan Pie Brownies

1 package brownie mix and ingredients listed on the box (Ghirardelli Double Chocolate Brownie Mix)
1/4 cup melted butter
1/4 cup packed brown sugar
1 Tbsp flour
1/4 cup light corn syrup
1 teaspoon vanilla
2 eggs
2 cups pecans, chopped

Preheat oven to 350. Lightly grease a 9x9-inch pan (if you have an 8x8-inch pan, you will have to adjust cooking times).

Mix together brownies according to package directions. Spread in 9x9-inch pan.

Whisk together melted butter, brown sugar, flour, corn syrup, vanilla and eggs. Stir in chopped pecans.

Carefully spoon pecan pie mixture over uncooked brownies.

Bake 30-35 minutes (if you have an 8x8-inch pan, check at 40 minutes, could take as long as 50 or 55 minutes. If the top or edges start to get brown, cover edges with aluminum foil to prevent further browning and burning).

Cool and cut into 12 or 16 squares.


Recipe Source: Plain Chicken

 Happy start to the holidays!

britni

Peanut Butter Brownie Trifle

We sure are missing our families this holiday season as we are thousands of miles away from all of them, but overall I must say that it has been a relaxing time.  No rushing around from house to house, eating 3 dinners in one night, etc.  We ate our Christmas dinner this year with some other friends that didn't make the trek back West to visit their families as well.  I was in charge of a few items on the Christmas dinner menu, one of them being dessert. I had just seen this and thought it would be great to take on over.  It was.  It is very rich, but really...you can never go wrong with a trifle!

Peanut Butter Brownie Trifle

1 batch of your favorite brownies, cooled and cubed

1 large box instant chocolate pudding, prepared as directed

1 bag of peanut butter cups, chopped

2 cups heavy cream

4 tablespoons sugar

1 cup peanut butter

1 cup powdered sugar

2 tablespoons milk

8 ounces cream cheese, at room temperature

With electric mixer, beat heavy cream and sugar until thick. Refrigerate. 

In another bowl add peanut butter and cream cheese. Mix until incorporated. Add powdered sugar, and milk. Fold in 1 cup of the cream mixture.

Now layer. Starting with brownies, then peanut butter mixture, peanut butter cups, chocolate pudding and whipped cream...and repeat. Refrigerate before serving. 

Recipe Source:  Our Family Treat

Ooey Gooey Peanut Butter Brownies

These brownies are absolutely indulgent goodness!  Surprisingly, the recipe comes from Cooking Light.  I'm not sure they are good for you, but the ingredients are lighter than they could be, I suppose.  They really are great.  If I didn't have any self control, I probably could eat the whole pan of them myself!


Ooey Gooey Peanut Butter Brownies

From: Our Best Bites

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1  box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (well...I used a bit more, don't tell :)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white.  Mixture will be very thick.  Spray 9×13 pan with cooking spray.  Press 2/3 of the mixture into the bottom of the pan.  Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers.  The layer will be thin.  Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth.  Stir in PB morsels.  No one will tell if you stir in some extras.  Spread marshmallow layer over brownie layer in pan.  Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.  Bake at 350 for 20-30 minutes.  (25 minutes worked well).  Remove from oven and cool before cutting into squares.

Brownie Covered Oreos

 Why didn't I think of that?! Such a simple thing, yet so delicious! The recipe calls for drizzling with white chocolate, which would have made them even better, but are great without. Give them a try when you have a cookie craving!


Brownie Covered Oreos
From: Picky Palate


1 Brownie mix (or use your own brownie recipe)
1 package Oreos (all the holiday colored ones would look great!)
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles


Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long). As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan .


Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT!


Makes entire package of Oreos

Zucchini Brownies

I'm still on a zucchini kick...and here's the latest.  These brownies are very tasty, but seem more like a cake than a brownie to me.  This one came from All Recipes.  I was a little worried while making it, before I added the zucchini, the batter was SO dry.  The zucchini did it's magic and made it all moist after adding it. 

1/2 cup vegetable oil

1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

Frosting

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2.In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture (it will be VERY dry). Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

3.Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

S'more Stuffed Brownies

Momma made this one while I was visiting Utah.  These definitely scream summer...what's better in the summer than sitting around a campfire and roasting marshmallows, not much!  She found it on one of my favorite food blogs, The Picky Palate. 

Batch Prepared in 8×8 inch baking pan (she used a 9x9)
1 box of your favorite brownie mix (we used Betty Crocker Fudge Brownies)
4 1/2 full Graham Crackers
3 1/2 Full size Hershey’s Bars
16 large marshmallows

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.

Makes 12 brownies

BYU Mint Chocolate Brownies

Around St. Patrick's Day, there were quite a few recipes floating around for these yummy brownies.  I saw them called BYU mint brownies among other names.  This particular recipe I am using comes from Anne Strawberry.  It is really yummy!  The chocolate/mint combo is wonderful!

BYU Mint Chocolate Brownies


One 9 x 13 pan of Brownies, cooked and cooled.

Mint Frosting:

1/2 Cup Softened Butter
2 Cups Powdered Sugar
2 Tablespoons Milk
1 Teaspoon Pure Peppermint Extract
Green Food Coloring

Cream butter with 1/2 the powdered sugar until well incorporated. Add the remaining sugar and milk until desired consistency is reached (it should be light and nice and spread-able). Add extract and coloring to taste. Spread over cooled brownies and refrigerate.

Chocolate Topping:

1 Cup Semi-sweet Chocolate Chips
6 Tablespoons Butter

Make a double boiler but setting a heat proof bowl over an inch or so of simmering water. Slowly melt the butter and chocolate, making sure to remove from heat just before the chocolate is completely melted. Stir until smooth and pour over cooled, frosted brownies. Place in freeze until firm and cut into small pieces.

Deadly Caramel Brownies

So after reading the reviews, I think I may be one of the few people that hasn't tried this recipe, or maybe I have and can't remember :)  In any case, describing these brownies can be put in a few words: easy, gooey, delicious, and chocolately.  I have even heard this exact recipe called "Knock Ya Naked Brownies," if that's any indicator of how yummy they are!  

When you need a fast dessert, check these babies out!

Deadly Caramel Brownies

1 box German chocolate cake mix (I've used Devil's Food Cake as well)
1/3 c evaporated milk
1/2 c butter, melted

14 oz package of Kraft caramels (50)
1/3 c evaporated milk

1 cup milk chocolate chips (Guittard or other large chips)

Preheat oven to 350 degrees. Stir together dry cake mix, butter, and evaporated milk. Press half of this mixture into bottom of a 9x13 inch pan. Bake for 6 minutes.

Melt caramels with 1/3 c evaporated milk in a saucepan over medium heat. Set aside.

Sprinkle chocolate chips over baked crust. Drizzle caramel over chocolate chips. Spoon or sprinkle the other half of the cake mixture on top. Bake for 16-18 minutes. Refrigerate approximately 30 minutes to set. Cut and serve.

Recipe Source: Sisters Cafe

Cutlers Brownie Marshmallow Cookies

When I started working in hospice (which seems like forever ago), my office was right across the street from a Cutlers.  I had never heard of Cutlers before.  As time went on, my co-workers started talking this place up from its yummy soups to its cookies....still, I didn't try it.  Then, at a meeting one day, there was a big box of their cookies.  I tried one of these babies and was hooked!  Whenever I get to Bountiful (which is next to never, since I now live in Ohio), I love to stop and get one of these...but you have to go early, if you wait to long in the day they run out (I've had this unfortunate experience a few times!)  I was excited when I saw this recipe on A Bountiful Kitchen!

1 egg, beaten
1 cup brown sugar
1 teaspoon vanilla
1/2 cup shortening
2 (1 oz) squares unsweetened chocolate, melted
1 2/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup nuts (optional)

Chocolate frosting:

1/2 cup butter, room temperature
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/4 teaspoon salt
1/3 cup half and half
1 teaspoon vanilla

Cookies:

Beat egg and sugar until fluffy. Add vanilla, shortening and melted chocolate. Blend well. Combine all dry ingredients into small bowl. Add dry ingredients alternately with milk to chocolate mixture. If using, add nuts. Drop by tablespoons onto greased cookie sheet.

Bake at 350 degrees for about 8-10 minutes. When the cookies are almost done cooking, remove from oven and place 1/2 of a large marshmallow on top of each cookie. Return to oven for about 1 minute or just until marshmallow puffs. Remove from oven, flatten marshmallow with the back of a wooden spoon or spatula. Cool completely. Frost with chocolate frosting.

Frosting:
Beat softened butter in bowl. Add vanilla. Slowly beat in cocoa, powdered sugar, milk or half and half. If needed, add more milk, a little at a time.

Strawberry Brownie Trifle

I wish I had taken this picture before the layers all blended together.  Oh well :)  I got this particular recipe from cooking club.  Thanks Erin!  There is something about trifles that is so elegant, the presentation is beautiful!  Maybe one of these days I'll get a trifle dish and it will look even better!

1 pkg. brownie mix
2 1/2 c. cold milk
1 pkg. instant cheesecake pudding mix
1 pkg. instant white chocolate pudding mix
1 carton frozen whipped topping, thawed
1 carton fresh strawberries, sliced
2 Heath candy bars, chopped (optional)

Prepare and bake brownies according to package directions for cake-like brownies. Cool completely. Beat the milk and pudding mixes for 2 minutes. Fold in the whipped topping. Cut the brownies into 1 inch cubes; place 1/2 in a glass serving dish. Cover with 1/2 of the pudding and 1/2 of the strawberries. Repeat layers. Sprinkle top with crushed Heath bars if desired

Minty Brownie Bites

I saw this one on the Picky Palate website the other day, and since I had a Christmas party this weekend, I thought I'd try it out.  They tasted pretty good.  In addition to the peepermint brownies, I did some with Andes mints in the center and chopped up on top as well.  I used mini muffin tins instead of the mini cheesecake ones, and they turned out just fine!

1 brownie mix 9×13 inch size
18 Candy Cane Hershey Kisses
1/2 Cup chocolate chips
2 Tablespoons heavy cream
3 original candy canes, crushed

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions and scoop into a mini cheesecake pan or mini muffin tin pan that has been generously sprayed with cooking spray, about 3/4 way full. Press kisses into center of brownie batter, do not push all the way to bottom, some of the tip should stick out the top. Bake for 20-23 minutes or until brownies are cooked through. Let cool completely.

2. Melt chocolate chips in microwave, 30 second intervals until smooth and melted. Stir in cream until silky smooth. You can place back in microwave for 10 seconds to smooth more if needed. Dip tops of brownies into melted chocolate, then sprinkle with crushed candy canes.

One Bowl Brownies

I hate making desserts when it dirties up a few different bowls/pots/lots of measuring cups!  This one will same you the hassle of cleaning so many bowls!  They were very good.  I think they were better the next day, after they cooled down completely and got all fudgified!.


One Bowl Brownies
From:  the Sisters Cafe


1/2 cup butter
1/2 cup canola or vegetable oil
2 cups sugar
1/2 cup cocoa
4 eggs
3/4 tsp salt
1 tsp vanilla
1 3/4 cup flour
1 cup chocolate chips (I used milk chocolate chunks, it's what I had)


Preheat oven to 350. In a medium bowl melt butter in microwave, then stir in oil, sugar and cocoa. With a wooden spoon stir in the remainder of the ingredients except for the chocolate chips. Spread into a 9x13 pan sprayed with nonstick cooking spray. Sprinkle the chocolate chips over the top. Bake in a preheated oven for 25-30 minutes. If your toothpick comes out clean you have cooked them too long! DO NOT OVERCOOK!