This winter has been terrible to say the least. Let's hope the groundhog was right and we'll be seeing spring in 46 days. However, I don't know if I can wait that long!
Working from home can be great, but not being around people all day can make me a little crazy! I decided to bake last night and send the goodies to work with my honey.
I hope you enjoy these recipes:
Peanut Butter Brownies:
- 1 box brownie mix
- Eggs, water, oil (measurements depend on brand of mix)
- 4 oz cream cheese, softened
- 1/2-3/4 cup smooth peanut butter
- 1/4-1/2 cup milk
- 1/4 cup chocolate chips/chunks
- 1 package king size peanut butter cups, chopped
Make brownie mix according to package instructions. Pour into a greased 9x13 baking pan.
Mix softened cream cheese and peanut butter. Stir in milk (1/4-1/2 cup)until mixture is loose enough to swirl into brownie mix, use your judgment.
Using a tablespoon, drop peanut butter mixture on top of brownie batter in pan. Using a butter knife, swirl peanut butter mixture and batter together. Top with chocolate chips/chunks and chopped peanut butter cups.
Bake according to package instructions (Generally 28-30 minutes). Test brownies and continue to cook in increments of 5 minutes until done.
The next recipe is a delicious and extremely QUICK and EASY recipe from Martha Stewart. It is great cut into squares and lightly dusted with powdered sugar. If you're feeling very indulgent, melt some chocolate and drizzle it across the top of baked and cooled cake in pan. Let chocolate set before cutting into squares.
NY Crumb Cake
Makes one 9-by-12 1/2-inch cake (I use a 9x/13 pan and it comes out just fine!)
- 2 tablespoons canola oil, plus more for pan
- 4 cups all-purpose flour, plus more for pan
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 2 teaspoons pure vanilla extract
- 1 cup packed light-brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup (2 sticks) unsalted butter, melted and cooled
- Confectioners' sugar, for dusting
- Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
- Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
- Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
- Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.
