Tag Archives: party

Espresso Salted Caramel Buttercream Brownie Bites for Audra’s Virtual Shower

December 4, 2013 Keep It Sweet 34 Comments

Fudgy chocolaty brownie bites topped with an extra special buttercream are a fun mini dessert for any occasion.

Today we are celebrating one of my favorite people! My friend Audra (The Baker Chick) is having a baby so a few of us got together to throw a virtual party.

I’ve actually been thinking about this for months. Back in July over an afternoon coffee date, Audra told Jacqueline and I she was pregnant. We both were so excited and immediately said we wanted to throw her a virtual baby shower. Now here we are, months later, and it’s almost time for Audra to have her baby boy!

I met Audra at the Foodbuzz Festival a couple of years ago. Lucky for me, Audra also lives in New York so I get to see her somewhat regularly. She is one of the friendliest and most genuine people I have met through blogging and I am so happy we are now real-life friends. It came as no surprise to me when a couple of bloggers actually asked to join in on the shower when they heard about it from other bloggers. Everyone loves Audra:-)

I always like mini desserts for parties like showers where people are mingling and may want to sample a few different things. Plus, Audra is the queen of salted caramel so I knew I had to incorporate it somehow. I actually had picked up this Espresso Salt when I was in Boston and had been excited to finally use it for something sweet. This felt like the perfect place.

And don’t forget to see what the other bloggers are sharing for the shower!

Cocktails:

Grapefruit Rosemary and Sage Spritzer from Brandy

Small Bites:

Sausage and Cheese Wonton Cups from Erin

Honey and Tangerine Whipped Goat Cheese Crostini from Liz

Desserts!

Bananas Foster Cupcakes from Meriem

Chocolate-Caramel Tart with Sea Salt from Joanne

Chocolate Chip Oatmeal Cookies with Brown Butter from Katrina

Chocolate Mousse Mini Cupcakes from Jennifer

Cinnamon Nut Stuffed Persimmons from Gina

Coconut-Cream Meringue Cupcakes from Tracey

Espresso Salted Caramel Buttercream Brownie Bites from Lauren

Gluten-Free Cranberry Bread from Jacqueline

Mini Eggnog Bundt Cakes with Salted Caramel Icing from Kelli

Mini Gingerbread Whoopie Pies from Julie

Mini Vanilla Cupcakes with Peppermint Buttercream from Rachel

Sugar & Spice Layer Cake from Stephanie

Espresso Salted Caramel Buttercream Brownie Bites

Save Print

Fudgy chocolaty brownie bites topped with an extra special buttercream are a fun mini dessert for any occasion.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 18 brownie bites

Ingredients

For the Fudgy Brownie Bites

3 ounces unsweetened chocolate
4 ounces (1/2 cup / 1 stick) unsalted butter
9 ¾ ounces(~1⅓ cups) sugar
2 large eggs at room temperature
1 teaspoon vanilla
2⅞ ounces (2/3 cup) all-purpose flour
1 teaspoon instant espresso powder
¼ teaspoon salt

For the Espresso Salted Caramel Buttercream

8 ounces (1 cup / 2 sticks) unsalted butter, softened at room temperature
1 cup powdered sugar
¼ cup espresso salted caramel (see below, can substitute regular salted caramel if desired)

Instructions

Pre-heat oven to 350 degrees
Grease or line mini muffin pan
In a small bowl, whisk together flour, espresso powder and salt; set aside
Melt butter and chocolate in large sauce pan over low to medium heat; stir in sugar; stir in eggs and vanilla until smooth
Whisk in flour mixture just until combined; do not overmix
Use a small ladle or medium cookie dough scoop to evenly distribute batter into muffin tin
Bake for 15-18 minutes, or until tops are puffed up slightly and knife comes out clean
Set brownies aside to cool
For the Espresso Salted Caramel Buttercream
Beat butter with an electric mixer for several minutes or until light and creamy; add sugar and beat until light and fluffy
Beat in salted caramel until combined
Remove brownies from pan and pipe buttercream onto cooled brownie bites

Notes

Brownie adapted from Baker’s
Brownies can be stored in a covered container at room temperature up to two days or frozen up to one month

Wordpress Recipe Plugin by EasyRecipe

Espresso Salted Caramel

Save Print

Author: Lauren Lilling

Recipe type: Dessert

Makes: 1 cup

Ingredients

5⅝ ounces (~3/4 cup) granulated sugar
3 tablespoons water
4 fluid ounces (1/2 cup) heavy cream
1 fluid ounce (2 tablespoons) milk, any type
2-3 teaspoons espresso salt (to taste)

Instructions

Whisk the sugar and water in a medium heavy saucepan and cook over medium heat, stirring constantly until the sugar dissolves and mixture begins to boil
Let boil without stirring until the mixture becomes a deep amber color, watching closely so it doesn't burn
Quickly whisk in the cream (be careful; it will bubble up) and remove from the heat
Whisk in milk and sea salt and chill in refrigerator until ready to use

Wordpress Recipe Plugin by EasyRecipe

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

This post contains affiliate links.

You might also like:

Espresso Cookies with Salted Caramel Ganache

Fudgy Mocha Chip Brownies with Espresso Sea Salt

Espresso Salted Dark Chocolate Biscotti

Blog, Recipes

How to Make Macarons and Some Super Bowl Ideas

January 28, 2013 Keep It Sweet 22 Comments

This past Saturday, Matt and I actually had a few hours with nothing on the agenda and I actually had energy, shocking! So I finally experimented with something I’ve been wanting to try forever, macarons!

I’ve loved macarons since I first tried them at the famous La Duree in Paris almost six years ago.

(Oh to be 22….)

Since then, I’ve tried a range of not-so-good specimens to just perfectly light and crisp shells sandwiched with creamy decadent fillings (this girl’s macarons are not a joke!).

Famous for their difficulty and challenges, I was terrified that my first attempt would be a failure. However, when I saw Annie’s step-by-step instructions for a fail-proof Italian method, I knew I had to try it. Plus, Matt said he would help so I knew there was another person to help make some judgment calls.

To keep things simple, I just used made a plain shell. I really wanted to get the hang of a basic recipe before playing around with it and potentially messing with the structure. Since I had some basic chocolate buttercream on hand, it worked for the filling. Next time, however, I’ll definitely try something more exciting like red velvet, peanut, or S’mores (or one of the other bazillion flavors I have pinned). I would also prefer a lighter swiss meringue buttercream instead. I think it would complement the macaron texture better.

All in all, I was thrilled with a pretty successful first attempt! I think it helped that there was almost no humidity and I really took my time. While I am clearly not an expert after that, I thought I’d share some tips that I used and / or will use going forward.

Tips for Making Macarons:

Equipment

Definitely make sure you have a kitchen scale and candy thermometer, this is the kind of recipe you want to be precise with
Make sure your mixing bowl and whisk are really clean before you start, any grease will prevent the egg whites from forming a meringue (I wipe the equipment with white vinegar before starting)

Ingredients

Choose fresh ingredients; my almond meal was at the almost stale state and while I have a very sensitive palate, I can definitely tell that something is slightly off in flavor
Speaking of almond meal, I used Trader Joes; I think next time I’d look for some that is finer or pulse it through a food processor a few times to eliminate any interference with the clean, crisp texture

Process

Read the directions a few times to make sure you understand how each step works; setting up your mise en place certainly helps
Be patient! Almost every time I make some form of meringue I get paranoid that it won’t work, it just takes a few minutes more than I expect
Take your time folding the meringue into the almond meal paste, it is very delicate
Also take your time as you pipe your shells, that way yours might actually end up all the same size (mine definitely range!)
Be careful removing the shells from your parchment paper or slipat as to not break them

Storage

Store macarons for several days in refrigerator or up to six months in the freezer; bring to room temperature before serving

Even though it felt like a lot of work at the time, now I’m so excited to make them again. Now that I know what the batter is supposed to feel and look like, I’ll be a lot more confident for the next go around.

Oh, and in case you are looking for some fun ideas for your Super Bowl snacking on Sunday, check out some of the links below!

You should probably hurry to place a last minute order for the Smoked Sea Salted Caramel Chocolate Chip Cookies

Fun Pick-up Desserts for Super-Bowl

My “Party Apps” Pinterest board has a ton of great recipes

Super Bowl Party Ideas from Young Married Chic (also check out these push-up pops!)

Super Bowl Recipes from Baked by Rachel

Upscale Party Food ideas from the Novice Chef

14 Super Bowl Recipes from Incredients Inc.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Blog

Party Time

April 12, 2011 Keep It Sweet 24 Comments

It feels like we were just celebrating my brother-in-law’s engagement! Well, almost five month’s later and it was time for Sara’s bachelorette party!

Saturday night, all of the bridesmaids and the bride got together to go out and celebrate. We started at an apartment with food, drinks and fun games. Then we headed downtown to Stanton Social for dinner. From the website: “This modern New York bistro serves multi-ethnic share plates designed to offer guests a chance to experience multiple dishes and flavors throughout their meal.” The atmosphere is young, loud, and trendy, perfect for our occasion.

I started out with a fun drink which is very unlike me. Normally I stick with a boring vodka soda or glass of wine (I’m not a fan of anything too sweet), but when I saw this on the menu I couldn’t resist: “Strawberry Fields- Grey Goose Citron, muddled fresh strawberries, lemon syrup, fresh lemon & a Riesling floater”

I ordered the drink minus the lemon syrup. It was perfect with a great sour bite and just a hint of sweetness from the strawberries. Plus, I couldn’t taste the vodka so I easily made my way through two of them;-)

The menu has a huge selection that could be overwhelming, but we were able to get a fixed menu for the party in advance.

To start us off they brought us Herb dusted Frites and Wok charred Edamame with a spicy miso glaze to munch on throughout the meal

The fries were good- nice and crispy on the outside.

The edamame were just okay, I didn’t love the glaze on the outside. It was a little too thick and sweet in my opinion.

For our first “course”, we got Nori Spiced Tuna Tartare Roll and the Grilled Ovendried Tomato Pizzetta- fresh mozzarella & grana, roasted garlic & chile oil

I don’t eat tuna so I didn’t have any, but I think everyone else enjoyed these rolls.

The pizza was okay, not bad but not memorable at all.

More importantly, with that course we had these French Onion Soup Dumplings

The dumplings were my favorite savory dish! They were amazing, French onion soup on the inside, loaded with delicious caramelized onions, and lovely melted cheese on top. I had to go for seconds!

Next was the Baby Spinach Salad with roasted corn, smoked goat cheese & spiced cashews

The salad was a good way to get some veggies into this meal. The smoked goat cheese had half of us convinced there was bacon in the salad. I really liked the different textures from all of the toppings and was happy to find that it wasn’t overdressed.

For our final savory dishes, we got Rhode Island Style Lobster Rolls, Kobe Beef Burger Sliders, and Wasabi Pea Crusted Salmon with asian pesto & soba noodle-beet salad

I loved the presentation of the lobster rolls. They were loaded with lobster meat which was great, but they were also covered in a bit more mayo than I’d like. It didn’t stop me from eating all of the filling, though.

I was really excited about the burgers because I have had the biggest burger craving for weeks now! Unfortunately, these left something to be desired. I found the meat unevenly cooked and less juicy than they appear in the picture.

This burger would not be Matt-approved!

I was much too stuffed to try the salmon, but the other girls enjoyed it. It definitely looked cool.

Finally, as stuffed as I was, I couldn’t miss out on tasting dessert.

These were warm donuts (actually, they came out super hot) served with three dipping sauces: chocolate, raspberry and caramel. The chocolate sauce was good but not mind-blowing. If you like raspberry flavored sweets, then you’d love that sauce. I was disappointed in the caramel because I didn’t think it had much flavor. The donuts themselves were good and perfect for donut lovers.

While the warm donuts didn’t leave me in awe, I did become mildly obsessed with these cookies. The menu labeled them “Jaime’s Cookies” and I don’t know why, but it doesn’t matter.

The cookies came out warm and melted in your mouth. I actually have no idea what was in them, I just remember comparing them to a warm flourless chocolate cake.

Overall, I’d give Stanton Social a B. The atmosphere was fun, they played good music, and had fantastic drinks. The food is served in a creative way but some dishes missed the mark.

Even if the food at dinner wasn’t perfect, it didn’t matter. Everyone seemed happy to be out for the party in a big group of girls. Afterwards, we spent the rest of the night dancing at Rivington Hotel, just a couple of blocks away. It was a ton of fun and I think the bride enjoyed her night!

Have you been to any fun bachelorette parties lately?

Blog

Cookie Sandwiches Guest Posted

January 7, 2011 Keep It Sweet 36 Comments

The below post is also being featured today on Liz’s blog, Blog is the New Black. Check out her blog for great recipes for any part of the meal.

On New Year’s Eve, my husband and I went to his brother’s apartment for a fun but low-key night. They made us a delicious dinner and I, of course, brought dessert. There were four of us and I made two desserts, an ice cream pie, and “cookies” composed of my favorite flavor combination, chocolate and peanut butter. What better way to end the year?!

This was actually a very last minute dessert. I happened to have extra peanut butter filling in my freezer and an open package of chocolate wafers in my cabinet. You don’t even want to know how much baking chocolate I have on hand… When I thought through my inventory and the last time I used peanut butter filling, this recipe just came to me.

This recipe is really easy! First, prepare the peanut butter filling (recipe below) and lay out twenty chocolate wafers on a baking sheet lined with wax paper

Spread about a tablespoon of peanut butter onto each wafer

Press another wafer down to form a cookie sandwich

Repeat with all twenty cookies

Place tray of cookie sandwiches into the freezer for about an hour

Can you spot the tray? Welcome to my life…

Once cookies are chilled, set up your white chocolate for dipping

Melt chocolate by microwaving it in thirty second increments and stirring in-between

Then dip the cookie to cover about halfway on each side with chocolate

Make sure you get the chocolate around the edges

Set white chocolate cookies aside

Repeat the process with semi-sweet chocolate; Store cookies in the refrigerator and allow to come to room temperature before serving

[print_this]

Chocolate Dipped Peanut Butter Cookie Sandwiches

Makes 20 cookie sandwiches

Ingredients:

Peanut Butter Filling

1 package chocolate wafers (you only need 40 cookies)

8 ounces white chocolate chips

8 ounces semi-sweet chocolate chips

Directions:

Prepare Peanut Butter Filling

Lay out twenty chocolate wafers on a baking sheet lined with wax paper

Spread about a tablespoon of peanut butter onto each wafer

Press another wafer down on top of peanut butter to form a cookie sandwich; repeat with all twenty cookies

Place tray of cookie sandwiches into the freezer for about an hour

Once cookies are chilled, set up your white chocolate for dipping

Melt chocolate by microwaving it in thirty second increments and stirring in-between

Then dip half of the cookies, covering half of each with chocolate; set white chocolate cookies aside

Repeat the process with semi-sweet chocolate

Store cookies in the refrigerator and allow to come to room temperature before serving

Peanut Butter Filling

Ingredients:

1/2 cup (1 sticks) unsalted butter at room temperature

1/2 cup plus 3 tablespoons salted natural creamy peanut butter

1/2 cup powdered sugar

Directions:

Beat butter until light and creamy

Beat in peanut butter

Mix in confectioners sugar on low speed and then beat until light and fluffy

[/print_this]

What is your favorite thing to dip in chocolate?

Blog

Delicious End to 2010

January 4, 2011 Keep It Sweet 36 Comments

As I take a look at some of the last month’s activities I guess it shouldn’t be surprising that my pants don’t fit…

We had our 5th annual Thanksgiving with Friends

(the infamous dinner with 8 desserts)

Had and fulfilled intense cookie cravings

Tried to make the perfect cookie

Baked the Brown Eyed Baker’s Peanut Butter Oatmeal Chocolate Chip Cookies

Not pictured but worth mentioning, made Jessica’s Cookie Dough Dip in Chocolate Chip, Snickerdoodle and Chocolate Fudge

Went home to visit with family

The sister made chocolate covered pretzels

Dad gave me photography lessons

Mom made a zillion cakes

(Outrageous Brownie with Peanut Butter Icing and Chocolate Ganache)

(Pumpkin Cake with White Chocolate Buttercream and Cinnamon Whipped Cream)

(The third cake was a Chocolate Cake with Vanilla and Chocolate Buttercream)

Went home again for the 14th Annual Christmas Eve Brunch with my best friends from home

It snowed, so I rushed to the train to beat the blizzard

And since it was snowing, I had to make a trifle

We celebrated New Year’s Eve

With Frozen Yogurt Pie

And Chocolate Dipped Peanut Butter Sandwiches

This delicious food and the fun events with family and friends was definitely worth gaining a few pounds. Better keep reminding myself as I fill up on vegetables over the next few weeks;-)

What memorable food did you eat this holiday season?

Blog

Ice Cream Pie with a New Year’s Eve Worthy Topping

January 1, 2011 Keep It Sweet 37 Comments

A few months ago I received a few coupons for free Stonyfield’s ice cream or frozen yogurt. I finally used the coupons just in time for their expiration date and was inspired to use my frozen yogurts to make a New Year’s Eve dessert. I’ll leave a full review of the yogurt for a separate post, but I am very happy with the delicious dessert I came up with.

You are looking at layers of crunchy gingersnap crust, pumpkin frozen yogurt, and chocolate frozen yogurt topped with a salted caramel cream sauce. I came up with the dessert because chocolate and pumpkin are some of my favorite flavors, but as soon as I created it I realized that this mimics my favorite cheesecake bar. Ok, so it wasn’t the first time using these flavors, but I promise that it was worth the lack of creativity for an excuse to make the topping. This Frozen Pumpkin and Chocolate Yogurt Pie with Salted Caramel Cream Sauce was a very worthy end to 2010.

I love that the filling to this pie is fat free frozen yogurt, because it makes you think you are being really healthy. Never mind that the crust has half a stick of butter in it and the sauce is based on sugar, butter and heavy whipping cream. Details, details. Moderation is key, or so they say.

The pie is really easy to make. The sauce is a little more challenging. I simplified it after my first attempt where I ended up with rock-hard chunks of sugar and butter. It took a lot of soaking to clean that pot!

First thing to do is run your gingersnap crumbs through a food processor

Grind until the cookies are mostly fine crumbs

Melt the butter

And mix it with the cookie crumbs

Next, add sugar

When the crust is fully mixed, press it down into a 9-inch spring-form pan sprayed with non-stick cooking spray

Bake for about 8 minutes or until firm

Allow the crust to cool and put the vanilla frozen yogurt in a medium bowl

The vanilla is the base for your pumpkin layer

Fold in the pumpkin and pumpkin pie spice until well combined

Spread pumpkin layer over crust and freeze for about 10 minutes

Meanwhile, remove the chocolate frozen yogurt from the freezer so that it is softened

Spread chocolate yogurt over the pumpkin and freeze covered with foil until ready to serve

To make the caramel, begin by heating sugar over low to medium heat in a small sauce pan

Add butter

Stir butter and sugar until butter is melted and fully combined with sugar

Reduce the heat to low and add cream

Stir continuously until mixture bubbles

Then remove pot from heat and stir in corn syrup

Add salt and stir

The sauce will be a thick liquid that hardens as it cools; store it in the refrigerator and microwave on a low setting to re-heat

When it is time to serve the dessert, carefully remove outside of springform pan

Cut slices and drizzle with caramel cream sauce

When no one is looking, steal some extra sauce for cookies, fruit, your finger…

[print_this]

Frozen Pumpkin and Chocolate Yogurt Pie with Salted Caramel Cream Sauce

Sauce adapted from the Serendipity Sundaes cookbook

Serves 8-12

Pie Ingredients:

1 1/4 cups of gingersnap cookie crumbs (about 25 cookies)

2 tablespoons granulated sugar

4 tablespoons (1/2 stick) unsalted butter

2 cups vanilla frozen yogurt (I used Stonyfield fat free vanilla)

1/2 cup canned pumpkin (not pumpkin pie filling)

1/2 teaspoon pumpkin pie seasoning

2 cups chocolate frozen yogurt (I used Stonyfield fat free chocolate)

Pie Directions:

Pre-heat oven to 350 degrees

Spray a 9-inch springform pan with cooking spray, set aside

To make the crust, grind up about 25 gingersnaps in a food processor until fine; set cookie crumbs aside

Melt 4 tablespoons of butter in the microwave and pour over cookie crumbs

Add 2 tablespoons of granulated sugar and mix until well combined

Pour mixture into springform pan

Bake for 8-10 minutes or until firm

Remove from oven and allow to cool

Remove vanilla frozen yogurt from freezer a few minutes before use

Place the yogurt into a bowl and fold in the pumpkin and pumpkin pie spice until well combined

Spread pumpkin layer over crust and freeze for about 10 minutes

Meanwhile, remove the chocolate frozen yogurt from the freezer so that it is softened

Spread chocolate yogurt over the pumpkin and freeze covered with foil until ready to serve

Sauce Ingredients:

1/2 cup granulated sugar

2 tablespoons unsalted butter

1/2 cup heavy whipping cream

2 tablespoons light corn syrup

1 teaspoon sea salt

Sauce Directions:

Heat sugar over low to medium heat in a small sauce pan

Add butter; stir until butter is melted and fully combined with sugar

Reduce the heat to low and add cream; stir continuously until mixture bubbles

Remove pot from heat and stir in corn syrup

Add salt and stir

When it is time to serve the dessert, carefully remove outside of springform pan

Cut slices and drizzle with caramel cream sauce

Notes:

The sauce is best served immediately; if not, store it in the refrigerator and microwave on a low setting to re-heat at 15 second intervals stirring in-between

The sauce will firm up over the ice cream, don’t worry, that is supposed to happen!

[/print_this]

I hope that everyone enjoys a happy and healthy New Year!

What dessert did you have for New Year’s Eve?

Blog

Chocolate and Peanut Butter Love

December 19, 2010 Keep It Sweet 39 Comments

I love peanut butter. If a day goes by where I don’t have it, I experience withdrawal symptoms. A few days without it? Don’t mess with me.

As much as I loved being in Italy for my honeymoon this summer, going without peanut butter for almost two weeks may have been enough to convince me that getting back to real life still kind of sucks isn’t so bad after all.

Oatmeal with peanut butter? Good. Banana and peanut butter? Yum. Ants on a log? Underrated children’s snack. Chocolate and peanut butter? The pair should have its own show.

You may remember that my Thanksgiving with Friends featured eight desserts. I enjoyed coming up with a fun and delicious variety of pick-up baked goods, but was stuck when it came to THE peanut butter and chocolate item. You have seen my fan favorite cookie bar and the peanut butter brownies with chocolate ganache. So have my friends. Both items were a hit, so I knew when it came to my peanut butter loving friends, I was going to have to outdo myself.

Well, I did. If you are human like peanut butter and chocolate, you are going to LOVE these. The one upside to marrying a crazy wonderful man who DISLIKES peanut butter? More for me!

These Chewy Chocolate Cookies with Peanut Butter Filling start with a rich chewy cookie dough, used here, and are slathered with a creamy peanut butter filling that is irresistible. Salty and sweet, chewy and creamy. Oh, and these cookies are even good eaten right out of the freezer, not that I would know. Have I mentioned my pants don’t fit?

Begin by making the cookies

Mix together the dry ingredients- flour, cocoa, baking soda and salt, and set aside

Cream butter and sugar with a mixer

Beat until light and fluffy

Beat in the sugar, eggs and vanilla

Mix well

Gradually add your dry ingredients with mixer on low, then mix at medium speed until well-combined

Next up, milk and semi-sweet chocolate chips

Stir in the chips

Use a cookie dough scoop for the most uniform cookies

A tablespoon will also work; beware, the dough will be sticky when shaping into balls

Cookies will flatten while baking, that is expected

Let them cool on wire racks

While cookies are cooling, make your filling

Cream softened butter until light and smooth

Add peanut butter and cream some more

Beware of the incredible aroma

Mix in sugar

When mixture is smooth and creamy, it is done

Time to make your sandwiches

Slather a tablespoon or two onto the bottom of one cookie

Cover with another cookie and gently press down

Repeat

[print_this]

Chewy Chocolate Cookies with Peanut Butter Filling

Cookie recipe from Hershey’s

Makes ~2 dozen cookie sandwiches

Cookie Ingredients:

¾ cup unsweetened cocoa powder

2 cups all-purpose flour

1 teaspoon baking soda

Dash of salt

1 ¼ cup (2 ½ stick) unsalted butter at room temperature

2 cups granulated Sugar

2 large eggs

2 teaspoons vanilla

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

Filling Ingredients:

1 cup (2 sticks) unsalted butter at room temperature

1 3/4 cup salted natural creamy peanut butter

1 cup powdered sugar

Cookie Directions:

Pre-heat oven to 375

Mix together the dry ingredients, except for sugar, and set aside

Cream butter and sugar

Beat in the, eggs and vanilla

Gradually add dry ingredients with mixer on low; then mix at medium speed until well-combined

Stir in chocolate chips

Drop dough in heaping tablespoons on baking sheets lined with parchment paper about 2 inches apart

Bake at 375 for 8 minutes or until cookies are slightly puffy

Let cool on cooling rack

Filling Directions:

Beat butter until light and creamy

Beat in peanut butter

Mix in confectioners sugar on low speed and then beat until light and fluffy

Sandwich Directions:

When cookies are cool, spread one to two tablespoons of filling on the bottom of a cookie

Top with a second cookie and lightly press down

Repeat

[/print_this]

Do you know anyone that can resist peanut butter and chocolate?

Blog

Extra is Better

December 12, 2010 Keep It Sweet 35 Comments

This recipe was a complete accident. I was making Cookie Dough Topped Brownies and feeling over-confident in my memory of the brownie ingredients. When I got past the step of stirring in sugar, I realized something was wrong. The batter was much thicker than it should be.

Fortunately, I realized that my mistake was adding 50% more sugar than the recipe called for. Rather than throw everything away at that point, I added 50% extra of every thing else. As a result, I had an extra 9X9 pan of brownies and nothing to do with them…

Until I thought about what was in my freezer. Did you know that buttercream stores very well in the freezer? How about some White Chocolate Buttercream?

And then I looked again. Did you know that mocha ganache also freezes well? I happened to have extra from my Chocolate Chip Cookies with Mocha Ganache…

Do you see where I’m going with this?

Oh that is right, one rich chocolate brownie topped with not one, but two incredible toppings.

Thanks to a small mistake and leftovers from baking, I made Brownies with White Chocolate Buttercream and Mocha Ganache, another delicious dessert for our Thanksgiving with Friends.

Make these. No mistakes necessary.

[print_this]

Brownies with White Chocolate Buttercream and Mocha Ganache

Makes 16 brownies (more if you want small pieces, brownies are very rich)

Ingredients:

Brownie (recipe from Baker’s)

2 ounces unsweetened chocolate

6 tablespoons unsalted butter (3/4 stick)

1 cups sugar

1 large eggs

1/2 teaspoon vanilla

1/2 cup all purpose flour

White Chocolate Buttercream

2 ounces baking white chocolate

1/4 cup heavy whipping cream

2 1/2 tablespoons milk (any type is fine)

1/2 cup (1 stick) unsalted butter, softened

3/4 cup plus 2 tablespoons confectioners’ sugar

Mocha Ganache

5 ounces semi-sweet baking chocolate

1/4 cup extra-strong brewed coffee

5 tablespoons unsalted butter, softened

Directions:

Brownies

Pre-heat oven to 350 degrees

Melt butter and chocolate in large sauce pan over low to medium heat

Stir in sugar

Stir in eggs and vanilla

Whisk in flour until smooth

Pour into a 9×9 pan lined with foil and greased or sprayed with cooking spray

Bake for 20-25 minutes or until knife comes out clean

Buttercream

While brownies are cooling, make buttercream

Combine the white chocolate and whipping cream in a medium saucepan on low-medium heat, stirring continuously

Remove from heat and stir in milk

Refrigerate for mixture for half hour

When white chocolate mixture is cool, finish making the buttercream

Beat the butter until creamy

Beat in confectioners’ sugar until butter and sugar are light and fluffy

Now beat in the cooled white chocolate mixture until buttercream is creamy and light

Spread over cooled brownies and refrigerate until buttercream hardens slightly

Ganache

While brownies with buttercream are chilling, prepare ganache

Chop up the chocolate, coarsely, and prepare extra-strong coffee

Slice up your butter and set aside

Now set up your double boiler; bring water to a simmer in medium pot over low-medium heat

Place heat-proof bowl of chocolate over the pot

Pour the coffee over your chocolate

Continuously stir until chocolate is melted and smooth

Remove bowl from heat and whisk in the butter until creamy

Then allow ganache to cool, stirring occasionally

Ganache is ready when the mixture gets nice and thick

Spread over buttercream layer

Keep brownies stored in a cool place

[/print_this]

What would you do with extra brownie?

Keep It Sweet Desserts

Tag Archives: party

Espresso Salted Caramel Buttercream Brownie Bites for Audra’s Virtual Shower

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

How to Make Macarons and Some Super Bowl Ideas

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Party Time

Delicious End to 2010

Ice Cream Pie with a New Year’s Eve Worthy Topping

Extra is Better

Cookie cakes, dessert platters, pop-ups and more!