adventures in the kitchen
Friday, April 10, 2009 Brownie Peanut Butter Cups

Okay, so I really think the title of this post should be "To Die For Brownie Peanut Butter Cups," or "In Heaven you'll get to eat these every day Brownie Peanut Butter Cups," because, seriously, they're that good!
I found this recipe on the Bake or Break blog, and decided to make them for the following reasons: 1). I LOVE peanut butter and chocolate! 2). The recipe looked simple and 3). The author of Bake or Break wrote that her husband "said that they are one of his favorite things I’ve ever baked." She's been baking for him for about 10 years, and she bakes AMAZING desserts, so if he feels that strongly about them, I figured I would, too!
Here's the recipe:

Brownie Peanut Butter Cups

Preheat oven to 350 degrees. Spray or grease 12 muffin cups

In a large microwave-safe bowl, combine sugar, butter and water. Microwave on high for 1 minute of until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

I recommend serving these brownies warm so that when you bite into it, the center will look like this:

(click on picture to get a better glimpse of gooey peanut butter perfection!) :)
If you wait and eat it when it's cooled, the peanut butter is still creamy, but not nearly as gooey.
For more pictures of this dessert, or for a link to a printer-friendly recipe, click here: http://www.bakeorbreak.com/2008/05/08/brownie-peanut-butter-cups/

Side note: I know a few people do not like peanut butter or perhaps the peanut butter/chocolate combination. I think these would be really good if you replaced all things peanut butter (chips, filling) with caramel. Use Kraft caramel bits in the brownie and fill it with that yummy caramel that you put on top of ice cream. The next time I'm at the grocery store I'll pick up some caramel and let you know how it turns out :)

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Posted by kristy :: 12:53 PM :: 1 comments

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Moroccan Supper

This meal was one of my e-mealz.com meals for last week, but I'll admit that I almost didn't try it because the thought of broccoli, beef, chick peas, rice and raisins mixed together did not sound appealing. But, my curiosity got the best of me and at the last minute Wednesday night I decided to give it a whirl.

To be honest, it's very different from anything I've ever tasted, but it's good. Really good. Payton liked it but suggested I make it as a side dish next time to go with chicken or steak. Will, like me, was hesitant to try it at first, but once he tasted it he really liked it and ended up eating a plate full. It's a pretty simple recipe, so if you get a chance, try it and let me know what you think. I'm interested to know if others like it as much as I did.

Moroccan Supper

  • 1 lb ground beef
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons minced garlic (I used 3 cloves of garlic, pressed)
  • 2 cups water
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/2 cup chopped onion
  • 1 box Rice a Roni, pilaf flavor (regular size box, not family-size)
  • 1 can white beans or chick peas
  • 1 bunch fresh broccoli, cut up
  • 4 oz or 1/2 cup raisins (the raisins make this meal--I recommend using 3/4 cup)

In a large pot, brown ground beef. Drain and remove from pan. In same pan, heat oil and saute onion, garlic and rice (save the seasoning packet) Slowly stir in water, cumin, cinnamon and seasoning packet of Rice a Roni. Bring to a boil, reduce heat and simmer 10 minutes. Stir in beans/peas, broccoli, raisins and ground beef. Cover and simmer 10 more minutes. Serve.

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Posted by kristy :: 12:38 PM :: 0 comments

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Monday, April 6, 2009 Crock Pot Beef Brisket

Confession: I had never cooked brisket before and was very nervous that it wouldn't turn out well. And, since it was going to be the main course of Sunday lunch for 12 adults, I was even more nervous that I would have been if I were just cooking for Payton and me.
Good news: It turned out GREAT! The meat was tender and the flavor was delicious. Other good news, it was very simple...a huge plus when you're cooking for a lot of people! As far as good side dishes are concerned, I served the brisket with sliced tomatoes, corn casserole, green bean casserole, deviled eggs, roasted Greek potatoes, and croissants. If you're cooking for a smaller crowd, I'm sure one or two veggies would do just fine. In fact, the original recipe recommended serving the brisket with green beans and baked potatoes.
So, without further ado, here is the recipe (slightly modified from my e-mealz.com meal plan this week).

Crock Pot Beef Brisket (I doubled the recipe and we had enough for 12, so I'm assuming the following recipe will feed 6 adults)

1-2 tablespoons water*
2.5 lbs beef brisket
2 Tablespoons Worcestershire sauce
1 clove garlic, minced* (I put mine in a garlic press)
1 Tablespoon fresh coffee grounds (I used good ol' Folgers)
1 package dry onion soup mix
BBQ sauce

(*Original recipe did not call for water, and called for 1 teaspoon of minced garlic rather than 1 clove, pressed.)

Pour water in crock pot. Place brisket in crock pot on top of water. Sprinkle both sides of brisket with Worcestershire sauce, rub with garlic and then sprinkle with coffee grounds. Add onion soup mix on top. Cover and cook on LOW for 5-7 hours. Baste occasionally. Remove from pan and slice against the grain. Heat BBQ sauce and serve over brisket**.

(**I did not pour the BBQ sauce on top of the brisket, but rather put it beside the pot and allowed everyone to add BBQ sauce if they wanted. It tasted just fine without the BBQ sauce.)
Posted by kristy :: 7:12 AM :: 2 comments

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Friday, April 3, 2009 Crock Pot Lemon Greek Chicken

SO YUMMY!!!
This recipe is based on the "Savory Lemon Chicken" recipe that was on my e-mealz.com meal plan this week (I changed just a couple things). We had some friends over for supper last night and this chicken (served with rice pilaf, salad and garlic bread) was a hit. I recommend giving it a try.

Crock Pot Lemon Greek Chicken (Feeds 4 adults)
2 pound bag of frozen chicken breasts, thawed
1/4 cup fresh squeezed lemon juice
1/4 cup Extra Virgin Olive Oil
1 Tablespoon Cavender's Greek Seasoning
1 Tablespoon Worcestershire sauce

Place defrosted chicken breasts in crock pot. Combine lemon juice, EVOO, seasoning and Worcestershire sauce, and pour over chicken. Cook on low for 5-7 hours.
Note: If you're cooking for a large crowd, this recipe can be easily doubled or tripled, depending on the size of your crock pot. If you do increase the recipe, though, I would probably cook it at least 7 hours.

Enjoy :)
Posted by kristy :: 1:26 PM :: 0 comments

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