Chocolate Peanut Butter Chip Cookies

IMG_2624The chocolate-peanut butter duo is always a hit IMHO (in my humble opinion), so when my future daughter-in-law requested a cookie with that combo, I was ON IT. We found this winner on the McCormick website, and it appealed to me because I didn’t have to run to the grocery store for anything. Now, I don’t usually have peanuts on hand, but I’d just made the previously-posted chicken peanut stew, so I had a jar handy. Other recipes I ran across had chopped Reese’s peanut butter cups or other non-staples in them. 

Ashley and I really liked these! They aren’t achingly sweet, which they would be if you were to use chopped candy bits. They were a good balance—chocolate cookie spiked with peanuts and peanut butter flavor. YUM. So the girl my son is marrying has great taste! Both in food… and in men. 

2 cups flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 package (10-ounces) peanut butter chips
1 cup chopped dry roasted peanuts

Preheat oven to 350° Fahrenheit. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs one at a time, and then vanilla, mixing well after each addition. Gradually beat in flour mixture on low speed until well mixed. Stir in peanut butter chips and peanuts by hand.

 

Drop by rounded tablespoons about two inches apart onto baking sheets. Bake 10-12 minutes or just until cookies are set. Cool on baking sheets for five minutes. Remove to wire racks; cool completely.

Chocolate Brownie Bars

FullSizeRenderA combo of Hershey’s cocoa and semi-sweet chocolate chips give these bars a rich, chocolatey appeal, and are pretty quick to throw together. I clipped the original recipe from a magazine ad for Eagle Brand® sweetened condensed milk (the same one where I got the delicious Squirrel Bars recipe previously posted), and they were called Triple Layer Chocolate Bars. Now, I’m no Einstein when numbers are involved, but I couldn’t come up with three distinct layers in these. My co-workers called these “brownie bars” when I brought them in to work, so let’s go with that. (My husband was kinda “meh” about this particular recipe, and I could see he wasn’t going to finish off the pan, so that’s why my colleagues were summoned for a second opinion. People, I’ve created a monster! His standards for baked-goods has risen significantly since I first met him, scarfing down a sleeve of Oreos after his Arby’s roast beef sandwich.)

These aren’t super sugary sweet, and hold together fairly well because of the sweetened condensed milk in the middle. They’re an easy picnic or potluck take-along, so give them a whirl and see what you think. Just don’t offer any to my husband Rich. I’m sure you can find a more appreciative audience.

Makes 20 bars

1½ cups graham cracker crumbs (1 package, plus 2-3 more crackers)*
½ cup cocoa, divided into ¼ cup and ¼ cup
¼ cup granulated sugar
½ cup butter (1 stick), melted
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk!)
1/4 cup all-purpose flour or Namaste gluten-free flour blend
1 egg
1 teaspoon vanilla extract
½ teaspoon baking powder
3/4 cup chopped pecans or walnuts
1 (12-ounce) package semi-sweet chocolate chips, or 1½ cups of same

Preheat oven to 350°. Combine graham cracker crumbs, ¼ cup of the cocoa, sugar, and melted butter in medium bowl. Stir until butter is thoroughly incorporated. Press into bottom of 13″x9″ baking dish. In medium bowl attached to electric mixer, beat sweetened condensed milk, flour, egg, vanilla, and baking powder. Stir in nuts and pour mixture on top of graham cracker crust. Sprinkle chocolate chips on top. Bake 25 minutes or until set. Cool before cutting. Store tightly covered.

*NOTE: Use gluten-free graham crackers to make these if you’re GF.

Also, I wondered if maybe a step was missing in this recipe. Usually a graham cracker crust recipe has you baking the graham crackers for 10 minutes or so before adding other layers. That would make these have more distinct layers, and would make for a crispier crust. I might try that next time, and will update the process here if I do.

Brownie Bites

FullSizeRender-1My neighbor Diane sent me this recipe for brownie fake-outs after she heard I was doing the Whole30 cleanse, knowing that giving up chocolate for a month might be a bit of a challenge. (That’s the understatement of the year…) Looking at the short ingredient list, you wouldn’t think you could possibly get a chocolate fix out of these morsels, but they do taste surprisingly rich and fudge-like. I found I needed a ½ cup more dates than the author of the recipe on detoxinista.com used in order to get the ingredients to stick together. I also felt more salt was needed for flavor, so doubled the amount.

The oil from the walnuts makes these pretty slippery when you are shaping them, so I rolled half of mine in toasted coconut to see if that absorbed some of the oil, and made them look like truffles. Then I tested the recipe on my book club babes, and they liked the fudge bites both with, and without the coconut. These were best served within 24 hours, as they started drying out and getting crumbly after a day in the frig. If I make these again, I’m thinking it might be a good idea to wrap each one in plastic wrap to keep them moist. I’m also thinking I really, really, REALLY want an honest-to-goodness brownie made with flour and butter and sugar. But this is a nutritious alternative, one loaded with omega-3 fats from the walnuts. If you want something loaded with the other stuff, keep on lookin’. It ain’t here.

Makes 1 dozen

1½ cups raw walnut halves
1½ cups soft, pitted dates
¼ cup cocoa powder
1 teaspoon vanilla extract
½ teaspoon fine sea salt
1 tablespoon water
½ cup shredded, unsweetened coconut, toasted *

I food processor fitted with “S” blade, grind walnuts into a fine meal. Add dates, cocoa, vanilla, and salt, and process until ingredients stick together and start to form a dough. Shape tablespoons of dough into balls, and place in parchment-lined container. Cover and place in frig to set. Once firm, wrap each brownie bite in plastic wrap. Return to frig to keep until serving or grabbing for lunches or snacks.

*NOTE: Toasting coconut brings out the natural sugars, and enhances flavor. Preheat oven to 375°. Place shredded coconut on baking sheet and toast for 5 minutes, then stir and toast for additional 5 minutes, or until coconut is golden brown. Cool before rolling brownie bites in toasted coconut.

Black Bean Brownies

IMG_1093If it wasn’t in the title, you wouldn’t believe the secret ingredient in these moist and chocolatey gluten-free brownies was a can of black beans! I found this recipe on food.com, and it  had been raved about by many-a reader. I’m experimenting with a gluten-free diet, and have been going crazy for some baked goods, preferably something that didn’t taste like ground chalk had been used in lieu of flour. (Those of you who’ve had to avoid gluten for a while know what I’m talking about…) This looked intriguing, and as it only makes a 9″x9″ pan, I figured I didn’t have much to loose if they were nasty. But surprise, surprise! They weren’t a waste of ingredients or time—they went together in just minutes, and tasted pretty good.

IMG_1080The first time I made these, I added both a teaspoon of baking soda and baking powder to the mix, as other reviewers suggested it would make them more cake-like. That was too much leavening, and they tasted metallic. (They also sunk in the middle, another sign of too much soda or powder.) I dusted them with powdered sugar instead of frosting them, and as my co-worker Darin said, they looked so rich and dark, you expected a little more chocolate taste than you got. (Darin is SUCH a whiner… Not!) So the next time I made them, I frosted them with half a recipe of buttercream frosting (from the back of the Hershey’s cocoa container), and that gave me the rich chocolate flavor I was lusting after. Using only 1 teaspoon baking soda worked better, too. The next time I make them, I think I’ll try them without any soda, and see if they come out fudgey, or just gooey. 

Note that you will need a blender or food processor to have success with this batter, and you’ll want to puree until no grains of bean remain before baking. Other than that, this recipe is a piece of cake! Or more accurately, a chunk of brownie. 

1 (15½ ounce) can black beans (rinsed and drained)
3 eggs
3 tablespoons oil
6 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon vanilla
¾ cup sugar

Buttercream frosting

3 tablespoons butter, room temperature
1 1/3 cups confectioners sugar
1/4 cup cocoa powder
1-2 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350° Fahrenheit. Combine ingredients in a blender or food processor and pulse until completely pureed. Pour into a greased 8″x8″ or 9″x9″ cake pan or baking dish. Bake for approximately 30 minutes. Let cool completely before frosting or cutting.

For frosting, cream butter in medium mixing bowl, using wire whisk attachment for mixer. In separate medium-size bowl, combine powdered sugar and cocoa. Add about half of sugar and cocoa to creamed butter, then drizzle some milk into bowl and stir. Add the rest of sugar/cocoa, and the vanilla, and as much milk as needed to make frosting a good spreading consistency. Frost cooled brownies. Lick bowl, spatula, beaters, etc. Wipe face to remove evidence.