S'Mores Brownies

What you need:

1/2 cup unsalted butter

9 oz Hershey's milk chocolate baking chips

1/2 cup sugar

2 large eggs (room temperature)

1 tsp pure vanilla extract

3/4 cups all purpose flour (sifted)

1 TBsp Hershey's unsweetened cocoa powder (sifted)

pinch fo salt

Golden Grahams cereal

mini chocolate chips

Jet Puffed Mallow Bites Mini Marshmallows

How to make them:

Preheat oven to 350˚F.

Line a 9 inch square pan with parchment paper.

Melt butter gently in a microwave safe bowl, add the chocolate chips and let stand for 1 minute.

Stir until well incorporated, leave to cool slightly.

Add in the sugar, eggs, and vanilla.

Whisk briskly until mixed well.

Add the flour, cocoa powder, and salt, stir until smooth.

Spread evenly into prepared pan.

Top with Golden Grahams, mini chocolate chips, and Mallow Bite Marshmallows evenly over brownie mixture.

Bake for 20 minutes or until toothpick inserted comes out clean.

Leave in pan to cool completely.

Remove gently and cut into squares, ENJOY!

Peanut Butter Brownies

What you need:

1/2 cup unsalted butter 

9 oz Hersey's milk chocolate baking chips

1/2 cup sugar

2 large eggs (room temperature)

1 tsp pure vanilla extract

3/4 cup all purpose flour (sifted)

1 TBsp Hersey's unsweetened cocoa powder

pinch of salt

peanut butter

How to make them:
Preheat oven to 350˚F. Line a 9 inch square pan with parchment paper. Melt butter gently in a microwave safe bowl, add the chocolate chips and let stand for 1 minute. Stir until well incorporated, leave to cool slightly. Add the sugar, eggs, and vanilla to the chocolate mixture. Whisk briskly until well mixed. Add the flour, cocoa powder, and salt, stir until smooth. Spread evenly into prepared pan. Spoon some peanut butter into a Ziploc bag and seal. Cut one of the corners to make a hole. Drizzle the peanut butter on top of the brownie mixture. Take a butter knife and run it through the peanut butter and brownie mixture to make is swirly. Bake for 20 minutes or until toothpick inserted comes out clean. Leave in the pan to cool completely. Remove gently and cut into squares, then ENJOY!

Homemade Biscuits

          The other day I signed up through Caring Meals to make a meal for one of my MOPs friends who just welcomed an adorable little boy into their family.  I decided to make a pot roast and veggie dinner in the crockpot.  I love using the crockpot, it's so easy to put in all the ingredients, set it and forget it...well till the timer goes off.   But what goes great with pot roast? Warm, made from scratch biscuits!  And if you know me, I couldn't complete the meal without baking up something sweet.  She told me her hubby loves chocolate desserts.  So I baked up my favorite Milk Chocolate Brownies!  It's a great feeling making a meal for a friend.  After I had Kinley, I was so thankful for all my friends who brought meals over to my family.  

Recipe from Kitchen Mage

Here's what you need:
2 1/4 cups all purpose flour (sifted) 3/4 tsp salt 1 tsp sugar 4 tsp baking powder 1/3 cup unsalted butter (very cold) 1 cup milk (very cold)
How to make it:
Preheat oven to 450˚F. Line a baking sheet with parchment paper. Place flour, salt, sugar, and baking powder in food processor. Pulse for a few seconds to combine. Cut the butter into small pieces and add to food processor. Pulse half a dozen times and check for the size of the butter pieces. Repeat if necessary until the butter is in pieces, roughly the size of peas. Put flour mixture in a mixing bowl and add the cold milk. Toss together gently until barely combined. As soon as the dough holds together, turn it out on a lightly floured counter. Gently knead the dough a few strokes until it is mostly a cohesive ball. Roll the dough into a rectangle 1/2-3/4 inch thick. Cut into 2 inch circles, you should get about 6 biscuits. Place the biscuits on the prepared baking sheet. Bake for 8-10minutes. Butter and eat warm. ENJOY!

Friday Foodie Favorites: Hershey's Spreads Chocolate with Almond

     So, I know I missed posting my Friday Foodie Favorite last week, so here I am making it up with these delicious Hershey Chocolate Almond Brownies.  I just basically made my favorite home made Milk Chocolate Brownies then swirled the Hershey's Spread on the top before baking! They turned out amazing!

Friday Foodie Favorite: Pepperidge Farm Caramel Apple Pie Cookies

     Don't you just LOVE the fall autumn season? I do....there's a light crisp in the air, time for scarfs and tall boots, watching the leaves turn beautiful colors, pumpkins everywhere, and the of course all the amazing fall flavors.  For instance, these awesome Pepperidge Farm Caramel Apple Pie Cookies!  These are so tasty right out of the package or you can try them baked into some yummy blondies like I did!

Recipe from Young, Broke, and Hungry

Ingredients:

1 cup all purpose flour (sifted)

1 tsp baking powder

1/4 tsp salt

1/2 cup (1 stick) unsalted butter

1 cup brown sugar (firmly packed)

1 large egg (room temperature)

1 tsp pure vanilla extract

1 tsp cinnamon

4 Caramel Apple Pepperidge Farm Cookies

How to make them:

Preheat oven to 350˚F.

Line an 8 inch square baking pan with heavy foil, set aside.

In a small bowl, sift flour, baking powder, and the salt.

Melt the butter in a saucepan over low heat and turn off the burner.

With a wooden spoon, stir in brown sugar until it is dissolved.

Quickly whisk in the egg, vanilla, and cinnamon.

Fold in flour mixture until just incorporated.

Pour half the batter into the prepared baking pan.

Place 4 cookies evenly spaced on top of the batter.

Pour the rest of the batter on top of the cookies.

Make sure all the cookies are covered.

Bake for about 20 minutes or until toothpick inserted in the middle comes out clean.

Let cool in the pan for 10 minutes.

Remove foil from pan, cut into bars and ENJOY!