PB Brownies

When I am really tired, I have a bad habit of calling people by the wrong name. Normally, it is no big deal. I have on occasion called all of my children by their sibling's name. The children just answer me. They do not even correct me. I have even introduced myself by the wrong name once. I don't even realize I did it. The problem comes when I call my husband by the wrong name. Well, the other night I happen to call my husband by my brother in laws name. Without correcting me, he just answered, "Sweetie, you can call me by any name you want as long as you continue to cook this good!"

One of the recipes my husband was referring to are these brownies. They are dense and chocolatey with the added bonus of peanut butter. These brownies have been requested again. They were gone fast. My oldest daughter ate one and she was in heaven even if I recently called her by my sister's name.

Peanut Butter Marbled Brownies
Peanut Butter Layer:
6 oz. cream cheese, softened
3/4 cup peanut butter
1/4 cup sugar
1 egg
2 Tbsp milk
Chocolate Layer:
1 cup butter, melted
2 cups sugar
2 tsp vanilla extract
3 eggs
3/4 cup unsweetened cocoa powder
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips
1 Tbsp milk

Directions:

1. Preheat oven to 350 degrees F.
2. Grease a 9x13 inch baking pan.
3. In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup sugar, 1 egg, and 2 Tbsp milk until smooth. Set aside.
4. In a large bowl, combine the melted butter, 2 cups sugar, and vanilla. 
5. To the melted butter mixture, add the eggs one at a time. Beat well after each egg. 
6. In another medium bowl, combine the flour, cocoa, baking powder, and salt. 
7. Combine the flour mixture to the melted butter mixture.
8. Remove 1/2 cup of the chocolate batter.
9. Stir 1 Tbsp milk to the 1/2 cup of the chocolate batter. Set aside.
10. To the remaining chocolate batter, fold in the chocolate chips.
11. Spread the chocolate chip batter into the greased baking pan.
12. Spread the peanut butter filling over the top.
13. Drop the reserved chocolate batter by spoonful over the peanut butter filling.
14. Using a knife, gently swirl the topping layer for a marbled effect.
15. Bake the brownies for 35 to 40 minutes or until a toothpick inserted comes out almost clean.
16. Allow the brownies to cool completely before slicing into bars.

Recipe adapted from Lick the Bowl Good.

1 year ago post...Snow White Vanilla Birthday Cake

Did you already know...
-About 540 peanuts were used to make a 12 oz. jar of peanut butter.
-60% of consumers prefer creamy peanut butter or chunky.
-In the U.S., peanut butter is the leading use for peanuts.

Chocolate Caramel Shortbread

So, I made the shortbread cookies and had a few left over. Alright, I hid them so I could make this recipe. They are chewy and sweet.

I preferred the shortbread cookies without the additional toppings. Now, I will admit I don't care for chocolate chip pancakes or muffins. My youngest daughter and husband loved them. I think they are easier to eat after you make them. To me, they do not taste like a candy bar.

Chocolate Caramel Shortbread Cookies
20 Shortbread cookies
20 pieces of caramel candies
1 Tbsp milk
3 oz. semi sweet chocolate
3 oz. white chocolate

Directions:

1. Place a piece of foil underneath a wire baking rack to save on clean up.
2. Spread out the shortbread cookies on a wire rack.
3. In a microwave bowl, microwave the caramel and milk for 1 1/2 minutes.
4. Stir the caramel and microwave the caramel for another 30 seconds or until the caramels are melted.
5. Spread the caramel over the top of the shortbread cookies.
6. In a double boiler, melt the chocolates.
7. Spread the chocolates on top of the caramels.
8. Allow the bars to sit until cooled before serving.

Recipe adapted from Food & Family magazine Fall 2012.

Did you already know...
-In 1967, the American company Mars Inc. introduced the Twix candy bar to the United Kingdom with the name of Raider.
-In 1979, the Twix candy bar was introduced to the U.S.
-The Twix bar was invented by Forrest Mars Sr.

Shortbread Cookies

It has taken me six months to break down and purchase a new car. It isn't my favorite thing to do. My husband loves it. He wasn't able to convince me to buy a convertible. My children (meaning the boy) gets in trouble for throwing things in the car. I couldn't imagine a convertible. My husband tried to convince me to purchase a two door sports car. It takes me forever to get the children (meaning the boy) into a mini van. I just could picture how late we would be if I had to wait for everyone to use only two doors. I just purchase a normal 4 door fuel efficient car with a normal roof. I am so glad the chore is complete. 

A better note would be these shortbread cookies I made. They are buttery and flaky. I actually didn't realize how quick they are to put together. It does take awhile to cook but they are worth it. Tomorrow I will have a recipe on how to accessorize the shortbread cookies.

Classic Shortbread
2 cups all purpose flour
1 tsp fine sea salt
1 cup unsalted butter, softened
3/4 cup powdered sugar

Directions:

1. Spray a 9x13 glass baking dish with nonstick spray. Line the bottom of the dish with parchment paper.
2. In a bowl, sift the flour and salt. Set aside.
3. In a medium bowl, cream the butter until fluffy.
4. Slowly add the powdered sugar to the butter. Beat until pale and fluffy.
5. Add the flour mixture and mix until just combined. 
6. Press dough into the greased glass dish. Cover with plastic wrap.
7. Refrigerate dough for 30 minutes.
8. Preheat oven to 350 degrees.   
9. Remove the plastic from the dish.
10. Using a fork, poke the top of the dough evenly. 
11. Bake the cookies for about 40 to 1 hour or until the cookies are golden brown.
12. Remove from oven and transfer cookies to a wire rack to cool.
13. After the cookies have cooled, cut the bar down the middle. Then cut the bars into 2 inch rectangles.
14. Store the cookies in an airtight container at room temperature for 2 weeks. 

Recipe adpated Martha Stewart Cookies cookbook.

Did you already know...
-Shortbread originated from left over bread dough cooked at low temperatures like a biscuit. 
-The bread dough yeast was gradually replaced by butter.
-Shortbread was named bread so it wasn't taxed like a biscuit.

Wild Berry-Oatmeal Cheesecake Muffins

While I was outside performing some yard work, I noticed some leaves that had already begun to fall. It is not autumn yet. We still have at least a month before the beautiful autumn foliage is in full bloom. So, I started to think I should rebel. I really should show these trees a lesson. I was thinking about how I could accomplish this task like taking some sap and tacking the leaves back onto the trees? Just as I was having these thoughts, an acorn smacked me on the head. Don't worry-I haven't done it yet. I didn't want to embarrass my neighbors. My family already know I lost it.

Since the beginning of school is fast approaching, I wanted to try new types of muffins. I did realize that I make muffins more than I make cookies. I know my husband wished it was the other way around but muffins are great. I can serve them for breakfast and a snack. If I'm really tired, I offer them for a quick dinner but no one has gone for it yet. 

Wild Berry-Oatmeal Cheesecake Muffins
1 cup old fashioned oats
1 cup buttermilk
8 oz. low fat cream cheese (Neufchatel cheese), softened
1/4 cup sugar
3 Tbsp lemon zest
1 cup flour
1 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
1/4 cup butter, melted
1 cup fresh berries (I used blackberries and strawberries)

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with paper liners.
3. In a small bowl, combine the oats and buttermilk. Set aside for about 15 minutes.
4. In a medium bowl, beat the cream cheese and sugar together. 
5. Add the lemon zest to the sugared cream cheese. Set aside.
6. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt.
7. To the oat buttermilk, add the egg and the butter. Mix well.
8. Add the oat mixture to the the flour mixture. Stir until moistened.
9. Gently fold in the berries.
10. Fill each paper liner half way with the batter. 
11. Top the batter with a scant Tbsp of the cream cheese mixture. 
12. Cover the cream cheese mixture with the remaining batter.
13. Bake the muffins for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Recipe adapted from Food & Family Fall 2012 magazine.

Cream Cheese Filling

Did you already know...
-In America, Maine is the most heavily forested state.
-Maine's land base is 90% growing trees.
-Maine has over 50 native types of trees.

Strange Cat

We have strange animals that live in my house. My dog loves to lick our cat. I don't mean in a friendly way. I mean our cat is receiving a regular bath. She is saturated when he is through. (I have posted a photo of our cat at the end of this post.) Occasionally, she will swipe at him but I think it is more for show since she doesn't move away. Why? Why does the cat let our dog do this to her? Why does he want to lick her in the first place?

Recently, I have changed work locations. Near my old job, I liked to order a wrap from Bay Wrap. So, I decided I would attempt to duplicate one of their wraps. My oldest daughter said I did a pretty good job. I made a chicken and rice meal the night before and made extra to make this easy to go lunch. Any Asian salad dressing is a great substitute for the sauce.

Asian chicken wrap
1/8 cup honey
1/8 cup soy sauce, low sodium works fine
1 Tbsp cup water.
1 clove garlic, minced fine
1 tsp ginger, minced fine
1 tsp olive oil
1 Tbsp lemon juice
salt and pepper to taste
2 cup chicken, cooked and cut into strips
4 tortilla wraps
2 cup lettuce
1 cup sprouts
1 cup rice, cooked
1 cup slivered almonds, toasted
1/2 cup scallions

Directions:

1. In a small bowl,combine the honey, soy sauce, water, garlic, ginger, olive oil, and lemon juice. Taste the sauce and adjust the flavors to taste. Add salt and pepper if desired. 
2. Place the chicken in the sauce and set aside.
3. Place the tortilla wraps on a plate. Cover the tortilla wraps with a damp paper towel. Microwave the wraps for about 10 seconds, just to warm them.
4. Place one wrap in the center of a large piece or aluminum foil or wax paper. 
5. Place 1/2 cup of lettuce and 1/4 cup sprouts evenly over the tortilla wrap.
6. Onto of the lettuce, evenly spread out 1/2 cup of the chicken. 
7. Over the chicken, sprinkle the cooked rice and almonds. 
8. Top the rice with the scallions and sprinkle a little of the sauce evenly over the tortilla. Do not drench or the tortilla will become too soft.
9. Fold up the sides of the tortilla and roll up the wrap tightly.
10. Wrap the chicken wrap with the aluminum foil or wax paper.
11. Store in the refrigerator until ready to eat.

Recipe by Jen of Sweet Morris.

Did you already know...
- A group of cats are called a clowder.
-Cats are the most popular pet in North America.
-A cat will clean itself 1/3 of the time its awake.

Why me?