Posts Tagged ‘recipes’

Box Brownies Made Unboring

My grandma asked me the other day to make brownies for a potluck she was going to. Being the generous grandma she is, and not realizing I prefer to make things from scratch, she bought me a few boxes of Duncan Hines Boxed Brownies. Instead of being simple and following the directions on the box, I decided to spruce things up a bit. What an awesome idea that turned out to be! Such a delicious shortcut way to make unique treats!

The first one I tried was very simple and only requires a few ingredients

Duncan Hines Chewy Fudge Box Brownies w/Peanut Butter Frosting and Peanut Chocolate Chip Topping

  • Chewy Fudge Brownies (any type or brand is fine)
    • As well additional ingredients listed on box
  • 1/2 Cup peanut butter
  • 2 T butter/margarine, softened
  • Powdered sugar, use until consistency desired (~1 Cup)
  • Peanuts, chopped (optional)
  • Chocolate chips
  1. Follow box directions when mixing brownies
  2. Bake according to box (I used the 8×8 pan directions, lining the glass pan with foil)
  3. While brownies are baking, mix peanut butter, butter and powdered sugar until creamy and at consistency wanted. Pour in desired pattern onto finished brownies and top with peanuts and chocolate chips
  4. And voila!

The second batch took a little more thinking, and a few minutes with Google =)

Duncan Hines Dark Chocolate Fudge Box Brownies with Cream Cheese Swirl

  • Dark Chocolate Fudge Brownies (any type or brand is fine)
    • As well as the additional ingredients listed on box
  • 8 oz cream cheese tub (I used fat free)
  • Vanilla coffee creamer (1 Tbsp container)
  • 1 tsp vanilla extract
  • 1 Equal packet
  1. Follow box directions when mixing brownies and pour into 8 x 8 pan already lined with foil
  2. Whip together remaining ingredients for a minute
  3. Pour cream cheese mixture into brownie pan and using a knife, swirl around into a random design
       4. Bake brownies according to box directions
       5. Yum!!
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Banana Bread Cookies!

These cookies are so amazing you would never guess they were vegan!

Recipe Adapted From: Veg Web

1 mashed banana

1 Cup brown sugar

½ Cup white sugar

Slightly less than 1/3 Cup oil

1 ½ tsp vanilla extract

1 ½ Cup flour

1 ½ tsp cinnamon

1 tsp baking soda

½ tsp salt

¼ Cup water

2 ¼ Cup oats

Optional: ½ Cup semi sweet chocolate chips

Mix all wet ingredients

Mix all dry ingredients, then add to wet ingredients. Add water and oats and mix

Spoon onto greased cookie sheets and bake for 350 degrees for 13 minutes, or until the bottoms of the cookies are golden brown. Let cool on cookie sheet before storing

Yield: 3 dozen cookies

 

 

Pumpkin Chocolatey Goodness

I had a half used canned of pumpkin purée in my fridge and was looking for a recipe to use it in when I came across a link linked to a link which was linked to another link! Each recipe was another variation of the other, but I ended up basing my version on a halved Martha Stewart recipe. She was just at Google (my place of employment) on Friday and I felt inspired!

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Pumpkin Chocolate Bars
Adapted from Martha Stewart

Ingredients:
1 cups all-purpose flour
1/4 Tbsp ginger
1/4 Tbsp nutmeg
1/2 tsp. baking soda
1/4 tsp. salt
8 tbsp. unsalted butter, at room temperature
5/8 cups granulated sugar (1/8 + 1/2 C)
1 egg white
1 tsp. vanilla extract
1/2 cup pumpkin puree
1/3 cup chocolate chips
1/4 cup chopped, toasted nuts (optional)

Directions:
Preheat the oven to 350° F. Line an 8×8 inch baking dish with foil or wax paper. In a medium bowl, combine the flour, spice, baking soda and salt. Stir together and set aside.

In a separate bowl, beat together the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree.
Add the dry ingredients and mix just until incorporated.
Fold in the chocolate chips and nuts

Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. (Check at 30 minutes) Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

Even More Spaghetti

After celebrating this national holiday (see previous post), I realized that even though I eat some sort of pasta dish every day, I never eat the same dish twice.

I guess what I should name this dish(es) is Pasta With Everything But The Kitchen Sink.

I usually start by boiling some dried whole wheat spaghetti/rigatoni/penne/etc. while searching the refrigerator and pantry for ingredients. You’d be surprised at the things I’ve realized taste good with pasta. I’ve gone from fava beans, tomatoes, and mozzarella (mediterranean Asian fusion spin?), to black beans, corn, tomatoes, and cheddar cheese (Taco Pasta).

My favorite pasta dish I created the other day because we were out of tomatoes and sauce (what was I do to?!) when I sauteed some onions, leeks, and mushrooms mixed in with the spaghetti, sriracha hot sauce, and Parmesan cheese. It was super simple and did not look like your typical pasta dish and I loved it!

Now it’s time to start writing down the additions to these bowls of deliciousness so I can recreate them!

But for now – the simplest pasta dish that will please meat lovers AND vegetarians =)

** Pasta Size! **

1 cup cooked whole wheat spaghetti

*

1/2 cup premade pasta sauce

OR

1/2 cup tomato sauce

1/4 tsp oregano

1/8 tsp thyme

1/8 tsp tarragon

*

1 tsp sriracha hot sauce (or to desired heat)

*

1 boca burger, cooked as per package instructions

**

1. Heat pasta sauce on stove, add sriracha sauce

2. Add pasta to sauce

3. Pour pasta and sauce on top of boca burger

4. Top with parmesean cheese if desired

See? Simple yet delicious! Let me know if you like it =)

xoxo,

Mitzy