White Chocolate Chip Cookie Dough Brownies

Happy #nationalbrownieday!

I’m re-posting one of my favorite brownie recipes for the special occasion. Just FYI, these are basically all butter.  These aren’t “every day brownies,” these are definitely “special occasion brownies.”  But, like I said, #nationalbrownieday is a special occasion.

Enjoy!

White Chocolate Chip Cookie Dough Brownies

Ingredients:

Brownies:
1 c. butter (yes, two sticks… did I mention this isn’t a healthy recipe?)

3/4 c. unsweetened cocoa

2  c. granulated sugar

1/2 tsp. salt

3 eggs

1 tsp. vanilla extract

1 1/4 c. all-purpose flour

1/2 tsp. baking powder

1/2 c. white chocolate chips

Chocolate Chip Cookie Dough Filling:
(adapted from Taste of Home)

1 c. butter, softened

1 c. packed light brown sugar  

1/2 c. granulated sugar

4 Tbsp. milk

2 tsp. vanilla extract

2 c. all-purpose flour

1 c. white chocolate chips

Chocolate Glaze:

1 c. semi-sweet chocolate chips

1 tbsp. shortening

Directions:

1. Brownies: Prepare 13×9″ baking pan by laying a piece of foil in the bottom and up the sides.  Spray with cooking spray or butter the foil.

2. Melt the 2 sticks of butter in a medium saucepan; add cocoa, stirring until smooth.  Remove from heat and cool slightly. 

3. Add sugar, salt, eggs, and vanilla; beat with a spoon until combined.
4. Add flour and baking powder; mix well.  Stir in chocolate chips.  Spread batter into pan.
5. Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean. Allow brownies to cool completely before moving on to the next step.
6. Cookie dough: Combine first 5 ingredients in a mixing bowl and cream together.  Add flour and stir until combined.  Stir in chocolate chips.
7. Spread in an even layer on top of cooled brownies.  Chill before adding chocolate glaze.
8. Glaze: Melt chocolate with shortening and stir until smooth.  Spread over chilled cookie dough layer.

National Chocolate Week Recipes

Extra Moist Chocolate Lava Cakes

Happy National Chocolate Week!

I’ve been doing my best to eat a lot of chocolate to celebrate.  However, I wasn’t able to bake anything this week because of midterms in my 16 week classes and finals in my 8 week classes.

No worries, though, because I’ve been stalking some of my favorite blogs for their chocolate recipes.  Check them out!  (All of the following photos belong to the owners of each website.)

Chocolate Snickerdoodles by Baked Bree:

Chocolate Velvet by Love and Olive Oil:

Easy Chocolate Cupcakes by Your Cup of Cake:

Sweet Chocolate Kiss Cookies by Cake Spy:

Chocolate Covered Pretzel Peanut Butter Brownies by Sweet Pea’s Kitchen:

Chocolate Ice Box Cupcakes by Two Peas and Their Pod:

How have you been celebrating National Chocolate Week? Leave links!  I would love to see your chocolate creations.

Cinnamon Chocolate Bundt Cake and an AWESOME Giveaway!

I have exciting news for you all today.

1)  I get to do a really big and awesome giveaway thanks to Redwood Hill Farms and Green Valley Organics.  You guys do not want to miss this one.

and

2) I made a really delicious chocolate bundt cake, also thanks to Redwood Hill Farms and Green Valley Organics because I got the same package that I get to give away.

and

3)  I’m now obsessed with Redwood Hill Farms and Green Valley Organics… can you tell?

I had never tried lactose free yogurt or kefir before, but I honestly can’t tell the difference.  The only difference is that the lactose free kefir is not as thick as regular kefir.

Redwood Hill has all sorts of recipes, news, events, and other information on their website.  Definitely make sure to check it out!

Okkkay, now what you guys have been waiting for…

GIVEAWAY:

The prize package (minimum value of about $57.55) will include:

– 1 Eco-friendly insulated green “Get Your Goat, Have a Cow” co-branded tote bag (approximate value $5)

– 1 t-shirt (winner’s choice of Redwood Hill Farm Goat, Green Valley Organics Cow OR RHF kid-size shirt; approximate value: $15)

– 6, 6-oz cups Redwood Hill Farm Goat yogurts or free product coupons (valued at about $2.19 each = $13.14)

– 6, 6-oz cups Green Valley Organics Lactose Free yogurts (valued at about $1.59 each = $9.54)

– 1 32-oz bottle Redwood Hill Farm Kefir (about $6.39)

– 1 32-oz bottle Green Valley Organics Kefir (about $4.49)

– 1 12-oz Green Valley Organics Sour Cream (about $3.99)

Are you excited yet? Because when I received my package, I felt like a little kid in a candy store.

To enter, all you have to do is:

1. Leave a comment saying why you want the prize package.

For extra entries:

1. Like Green Valley Organics on Facebook and leave a comment saying you did so.
2. Like Redwood Hill Farms on Facebook and leave a comment saying you did so.
3. Like What Katie’s Baking on Facebook and leave a comment saying you did so.
4. Follow Redwood Hill Farms on Twitter and leave a comment saying you did so.
5. Follow What Katie’s Baking on Twitter and leave a comment saying you did so.
6. Subscribe to my RSS feed and leave a comment saying you did so.

The giveaway will end on Tuesday, October 2nd at 12:00 am.  Good luck! 🙂

If you don’t win, don’t worry, you can just buy their products!  Redwood Hill Farm and Green Valley Organics products are available at Whole Foods Markets, natural food stores and specialty grocers nationwide. To find a store near you, go to redwoodhill.com/store and greenvalleylactosefree.com/stores/

Now, for this deliiiiicious recipe (which got devoured extremely quickly in my house):

Cinnamon Chocolate Bundt Cake

Adapted from: Leite’s Culinaria

Ingredients:

Cake:

• 1 cup (2 sticks) unsalted butter, plus more for the pan
• 1/3 cup (1 ounce) cocoa powder
• 1 teaspoon kosher salt
• 1 cup water
• 2 cups (9 ounces) all-purpose flour, plus more for the pan
• 1 3/4 cups sugar
• 1 1/2 teaspoons baking soda
• 2 large eggs
• 1/2 cup plain Green Valley Organics plain yogurt
• 1 teaspoon pure vanilla extract
• 2 teaspoons cinnamon, plus extra for pan coating

Glaze:

• 1/3 cup cocoa powder
• ½ stick butter
• 1/3 cup Redwood Hills plain Kefir
• 1/3 cup sugar

Directions:

Make the cake:

1. Preheat oven to 350°. Butter and sprinkle cinnamon in a 10- or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, cinnamon, and water and place over medium heat.
3. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
4. Place the flour, sugar, and baking soda in a large bowl and whisk to blend.
5. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined.
6. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the Green Valley plain yogurt and vanilla until smooth.
7. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Make the glaze:

1. Just before glazing the cooled cake, combine the Green Valley kefir, cocoa powder, butter, and sugar in a small saucepan and put over medium heat. Stir constantly until the sugar is dissolved.
2. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides.  It will soak into the cake and taste delicious.

 

Extra Fudgy Healthy Brownies

I’ve been having a little bit of writer’s block the past few weeks, and it still isn’t fully healed.

So, instead of telling you all what I’ve been up to lately, I’m just going to show you pictures and hope you can forgive me.

Also, here’s an extremely fudgy and weird brownie recipe I whipped up.  I saw a “red velvet brownie” recipe made with beans and I just went all out and added avocados.  I guess if you weren’t made about the writer’s block, this recipe might make you mad.  But don’t let it.. I promise it tastes a million times better than it sounds.  The lack of flour and replacement of beans and avocados makes these brownies so fudgy it’s ridiculous.

 

He loves Blue Moon.

 

Crafts.

New toy.

Yummy eats.

Her 21st birthday.

Extra Fudgy Healthy Brownies
Adapted from: Munchin’ with Munchkin 

Ingredients:

• 1 cup red kidney beans
• ½ cup avocado
• ½ cup cocoa powder
• 1 tsp vanilla extract
• ½ tsp almond extract
• ¾ tsp baking powder
• 1/8 tsp baking soda
• 1/4 cup applesauce
• 1/8 tsp salt
• 1 cup brown sugar
• 2 eggs
• ¼ cup chocolate chips

Directions:

1. Preheat oven to 350.
2. Spray an 8×8 inch pan with cooking spray. Set aside.
3. In a food processor, puree kidney beans and avocado. Transfer to a large bowl.
4. Add remaining ingredients and mix by hand until smooth and fully combined.
5. Fold batter into the greased pan.
6. Bake for 35-40 minutes, turning the pan halfway through.
7. When the brownies are done, test them with a toothpick. You want some batter to cling to the toothpick. Do not over bake.
8. Let cool completely.
9. Cut and enjoy.

Peanut Butter Butterfinger Frosted Brownies

Okay, I cheated.

I know I’ve said a million times that I hate using box mixes, but I didn’t say I don’t use box mixes.

A couple of weeks ago, one of my friends made brownies and everyone ate theirs with peanut butter.  Why wouldn’t they?  Peanut butter and chocolate are the ultimate culinary couple.

That’s when I thought, “dduuuhhh, I have to make brownies with peanut butter frosting.”  The Butterfinger’s were just a given.  Why wouldn’t I add them?

So, there’s that.  And then, I fed them to everyone I know and they were devoured isntantly.

These are a definite crowd pleaser.  There’s only a certain few recipes that I’ll make more than once, and this is one.

What’s your favorite way to spice up boxed brownie mixes?

 

Ingredients

• 1/2 cup butter
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• 1/4 cup cream
• 2 regular sized Butterfinger’s
• 9×13 inch pan of brownies (I used Betty Crocker)

Directions

1. In a large bowl, beat butter and peanut butter until light and fluffy.
2. Slowly beat in 1/2 of the confectioner’s sugar.
3. Mix in 1/4 cup of the cream.
4. Beat in the remaining powdered sugar.
5. Slowly fold in crushed up Butterfinger’s.
6. Frost cooled brownies.

Cookie Dough Filled Chocolate Bread

What’s your favorite dessert?

Because, whatever it is, I guarantee this will be your new favorite.  I can’t tell you how good this bread is.  Honestly, it shouldn’t be called bread because it’s more like brownies and cookie dough.

The cookie dough part stays gooey because there’s no baking powder/soda or eggs.  The bread part is fudge-like.  Just try it…I promise you’ll like it.  I’ll let the pictures speak for themselves.

But really, what is your favorite dessert?

Cookie Dough Filled Chocolate Bread

Adapted from: Kavita’s Kitchen and Mrs. Regueiro’s Plate

Ingredients:

For the bread:

• ¾ cup flour
• ½ cup brown sugar
• ¼ cup sour cream
• 1/8 cup olive oil
• ¼ cup chocolate chips
• Dash of salt
• 1 tsp vanilla
• ½ tsp baking powder
• 1/8 tsp baking soda
• ¼ cup milk
• ¼ cup cocoa powder

For the cookie dough:

• ½ stick butter
• ¼ cup sugar
• ½ cup brown sugar
• 2 tablespoons cream
• ½ tsp vanilla
• ¾ cup flour
• Dash of salt
• ½ cup chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Combine the flour, sugar, salt, baking powder and baking soda in a mixing bowl.
3. Add in sour cream and olive oil and stir them together.
4. Add in the rest of the liquids and fold in with the dry ingredients until it forms a smooth consistency.
5. Add in the chocolate chips.
6. Grease a bread pan and pour half of the in the mixture into it.
7. Prepare the cookie dough mixture. Cream together the sugar and the butters in the bowl of the stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
8. Mix in the heavy cream and vanilla, and combine.
9. Add the flour and salt and mix on low speed until incorporated. Fold in the chocolate chips.
10. Spread on top of the first half of the chocolate bread batter.
11. Top cookie dough with the other half of the bread batter.
12. Bake in the preheated oven for an 40-45 minutes or until a tester inserted comes out clean.

Rice Krispie Chocolate Chip Cookie Brownies

My friend’s uncle drives a cereal truck, so anytime he gets cereal, everyone I live with gets it, too.

This time, we got Rice Krispies, so I wanted to do something creative with them.  (Don’t worry, I’ve also made rice krispie treats twice now.)

I found a recipe for Rice Krispie Chocolate Chip Cookies, used it, and took it to another level.  They turned out really good.  I wasn’t sure what to expect, but they tasted like brownies covered with crunchy chocolate chip cookies.  Weird, huh? 😉  My brains not doing so well with descriptions right now, I think it’s because I just finished FINALS!! Yay!!!

What’s your favorite recipe for Rice Krispies?

Rice Krispie Chocolate Chip Cookie Brownies

Adapted from: Rice Krispies and  All Recipes

Ingredients:

Cookies:

• 1 stick butter
• 1 cup sugar
• 1/2 cup flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg
• 1 cup rice krispies
• 1 cup chocolate chips

Brownies:

• ½ cup oil
• ¾ cup sugar
• 3 eggs
• ½ cup flour
• 1/3 cup cocoa powder
• ¼ tsp salt
• ¼ tsp baking powder

Directions:

1. Preheat oven to 350 degrees.
2. First, make the cookie dough.  In large electric mixer bowl, beat together margarine and sugar until light and fluffy. Add egg and beat well.
3. Mix  flour, baking soda and salt into butter mixture  until combined. Stir in rice krispies and chocolate chips. Set aside.
4. Then, make brownies.  In a medium bowl, mix together the oil, and sugar. Beat in eggs.
5. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended.
6. Spread the batter evenly into the prepared pan.  Drop cookie mixture evenly over the top of the brownie batter.
7. Bake in preheated oven for 35-40 minutes, or until a toothpick comes out clean.

Chocolate Almond Brownie Balls

Hang in there guys, finals week is over on Thursday for me, then I’ll be posting all the time.

Until then, enjoy some yummy brownie balls… they won’t disappoint you.

Chocolate Almond Brownie Balls

Brownies:

• 4 (1 ounce) squares unsweetened chocolate
• 3/4 cup butter
• 1 1/2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour

Frosting:

• 1/4 cup butter, softened (you can use margarine but the flavor will not be the same)
• 1 1/3 cups confectioners’ sugar , sifted
• 1/8 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half)
• 1/8 cup unsweetened cocoa powder , sifted
• 1/2 tsp almond extract

Chocolate coating:

• 2 cups semi-sweet chocolate chips
• 1/2 cup heavy cream

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Microwave chocolate and butter or margarine in large bowl at high for 2 minutes or until butter or margarine is melted.
3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour.
4. Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).
5. Let the brownies cool.
6. Mix all frosting ingredients, and crumble cooled brownies into the mix.
7. Form into balls and freeze for 20 minutes.
8. Microwave heavy cream for 1 minute.  Put in chocolate chips and let sit for 1 minute.  Stir until smooth.
9. Dip brownie balls into chocolate, let sit.
10. Eat!

Vanilla Brownies with Peanut Butter Frosting

Vanilla brownies? Whaaatt?

I was feelin’ creative when I made these and thought, “Why not?”

So yes, brownies made with vanilla pudding mix = vanilla brownies.

Add some peanut butter frosting on top and you’ve got yourself a vanilla/chocolate/peanut butter masterpiece. They’re ooey and gooey and awesome.  You really just can’t go wrong with peanut butter and chocolate.  One of my friends who doesn’t like brownies told me he loved it.

I thought I’d give you guys this recipe before I start going crazy with pumpkin/fall/Halloween recipes.  So enjoy it because they’re coming soon.

Vanilla Brownies with Peanut Butter Frosting

Ingredients

·         3/4 cup butter

·         3/4 cup white sugar

·         3 eggs

·         2 teaspoon vanilla extract

·         1/3 cup unsweetened cocoa powder

·         1 package vanilla pudding

·         3/4 cup all-purpose flour

·         1/2 teaspoon salt

·         1/2 teaspoon baking powder 

      1 cup chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 2 teaspoons vanilla.
3. Beat in cocoa, 1/2 cup flour, salt, vanilla pudding, and baking powder. 
4. Fold in chocolate chips. Spread batter into prepared pan.
5. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
6. Frost with this frosting.

Baking: College Edition. Brownie Cookie Sandwich

Learning names can be SO HARD when you’re meeting a million people.  Luckily, you’re never too old to play games.  Even as a junior in college, two of my teachers have already had us play games to learn everyone’s name in the classes.

Game number one:  Each student has to think of an adjective that describes them and starts with the first letter of their first name.  Then everyone says their name and adjective out loud (Kind Katie) and the names and adjectives of all of the people who went before them.  Pretty effective.

Game number two: Everyone gets a miniature dry erase board and marker.  They have to write their name at the top and then below draw something that everyone can remember them by.  Then everyone holds up their board to the class and describes what they drew.  My drawing sucked but I tried to draw my blog.  Also effective.

My first week of classes has been consumed by learning names and way too many syllabus’ (syllabi?).  I haven’t been able to sleep very well so if anyone has any tips on sleeping they’d be greatly appreciated!!

I also had my first baking experience at school!  I prepared everything in the room (everything but the actual baking part).  My roomies weren’t really phased by that because they already know about my blog, but when I went down to the commons area to put the cookies in the oven, it got a lil’ awkward.  The kitchen was packed with people hanging out so they were all grilling me about what I was doing.  But I kept on bakin’ on and made these yummmyy cookie sandwiches with packaged frosting and a box mix. (My roommate brought them for me because she knew I had a blog :)) 

What do you guys think about box mixes and packaged frosting?

I hate them both.  Buuuttt… they’re cheap and easy.  And I’m a college student now, ya know.  Let’s be cliche here and go with it.  

These were so good.  They reminded me of oatmeal cream pies.  The texture was exactly the same… that soft and chewy cookie with the whipped, creamy filling, but the flavor was even better than oatmeal cream pies!  They’re really decadent, but so worth it and so cheap.  I can’t believe I’m saying this, but I highly recommend these, processed chemicals and all. 

What do you do when you can’t sleep

Do you use boxed mixes?

Brownie Cookie Sandwiches

Straight from Duncan Hines

Ingredients:

• 1 pkg Duncan Hines® Chewy Fudge Premium Brownie Mix
• 1 large egg
• 2 tbsp water
• 1/3 cup vegetable oil
• 1 can Duncan Hines® Creamy Home-Style Classic Vanilla Frosting

Directions:

1. Preheat oven to 375 ºF. Grease cookie sheet.
2. Combine brownie mix, egg, water and oil in large bowl. Stir until well blended and soft dough forms. Drop by level measuring tablespoons about 2 inches apart onto greased cookie sheet.
3. Bake at 375 ºF for 7 to 8 minutes or until cookies are set in center. Do not over bake. Cool for 1 minute before removing to cooling rack. Cool completely before assembling.
4. Spread frosting on half the cookies. Top each frosted cookie with another cookie. Gently press together.