Dark Chocolate Espresso Brownies

I was making these to take on a girls trip back to our former college for homecoming. It was late at night and I was trying to get these and several other baked goods done so I could go to bed and maybe get some sleep before work and a fun weekend away. After I took these pictures I cut them and put them into a container to travel with. The way they were in the container and the container did not lend itself well to pictures. I really did not want to dirty a plate just for pictures, so I decided to just use the ones I had. Next time I make these and of course there will be a next time, I've already made these brownies a few time, I will take some pictures of them cut. The first time I made these, the pictures somehow disappeared. I know I took pictures but when I went to get them off the camera they were not there. The next time I made them I was using  them for an ice cream and did not even think about taking pictures. 

These fudgy brownies can be baked in either a 8x8 inch baking pan, for a thick brownie or a 9x13 inch baking pan for a thinner brownie. Every time I have made these brownies I have used a 9x13 because I either did not want a thick brownie or I needed it to serve more people. I thought about making a double batch so I could make the thicker brownies, but using 1 cup of espresso powder would probably be the whole jar and I could not justify using a whole $5 jar on brownies. You could definitely use less espresso powder, but if I am making espresso brownies, I want them to have a definite coffee flavor.

Dark Chocolate Espresso Brownies

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1/2 cup dark cocoa powder
• 1 cup all purpose flour
• 1/2 cup espresso powder

Directions:

1. Preheat the oven to 350º F. Line either an 8x8 inch OR 9x13 inch baking dish with parchment paper.
2. In a large bowl, beat together the butter and sugar until light and creamy. Add in the eggs and vanilla and beat until it is light yellow and smooth, about 3-4 minutes.
3. Add in the cocoa powder, flour and espresso powder. Gently mixed until combined.
4. Spread the batter evenly into the prepared baking pan.
5. If using 8x8 baking dish, bake for 45-55 minutes or until an inserted toothpick in the center comes out with a few moist crumbs on it.
6. If using a 9x13 inch baking dish, bake for 25-30 minutes or until an inserted toothpick in the center comes out with a few moist crumbs on it.
7. Do not overtake the brownies, they will set up more as they cool.
8. Place the baking pan onto a cooling rack and allow to cool completely.

Enjoy!!!

*Adapted from Brown Eyed Baker.

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Make Again Monday: Hard Rock Cafe Baked Potato Soup

Has anyone eaten at Hard Rock Cafe in recent years? I know in my youth there were all the rage and if you ate at one, you had to get a shirt. When my husband and I went to Puerto Rico on our honeymoon I was excited to visit the Hard Rock Cafe and get my shirt, but it had burned down the day before. I also remember convincing my parents to "hop over" to Tijuana when we were in California on my senior trip just so I could go to the Hard Rock Cafe and get a shirt. It is a trip we remember well and still talk about to this day. It was quite the adventure and one my parents never want to do again. I need to see if I still have those shirts.

This time when I made this soup I left the peels on the potatoes. I had no desire to peel a bunch of potatoes. I do not think it changed the taste of the soup, although it did tasted more delicious than I had remembered.

To see the recipe and original post click here.

Enjoy!!!

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S'mores Pancakes

 

These pancakes are definitely a delicious breakfast treat. After a long week of work we all need a little treat every now and then.

These pancakes are made with graham cracker crumbs and chocolate chips and then topped with delicious marshmallow fluff. When adding the marshmallow fluff be aware that a little bit goes a long way. I added what I thought was a good amount, but then it started to spread out and it became a bit too much.  I would start with less than you think you need and add more as needed.

S'mores Pancakes

Ingredients:

• 1 cup all purpose flour
• 1 cup graham cracker crumbs, about 9 full sheets
• 1 tablespoon baking soda
• 1/4 cup brown sugar
• 2 eggs
• 1 1/2 cups buttermilk
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chips
• marshmallow fluff

Directions:

1. In a large, whisk together the flour, graham cracker crumbs, baking powder and brown sugar.
2. In another large bowl, whisk together the eggs and buttermilk. Slowly whisk in the slightly cooled melted butter. Add in the vanilla and whisk until everything is well combined.
3. Add the dry ingredients into the wet and stir just until combined. Add in the chocolate chips and sir, do not over mix.
4. Heat a griddle over medium-low heat and grease with a pat of butter. Pour 1/4 cup of batter onto the griddle and cook until golden brown and bubble start to form. Flip the pancakes over and cook on the other side until golden brown. Repeat with the remaining batter.
5. Top the pancakes with a dollop of marshmallow fluff.

Enjoy!!!

Yields: about 10 pancakes

Nutrition Facts
Servings: per pancake
Amount Per Serving
Calories: 326
Total Fat		13.1g
Saturated Fat		7.7g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.4g
Cholesterol		50.5mg
Sodium		500.6mg
Total Carbohydrates		49.2g
Dietary Fiber		1.8g
Sugars		27.8g
Protein		6g
Calcium		4.7%
Iron		3%
Potassium		53.5mg
Vitamin A		1.2%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Self Proclaimed Foodie.

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Dark Chocolate Cranberry Magic Bars

 

These bars are rich, sweet and gooey with a little tartness. They start out with an easy shortbread crust, then topped with dark chocolate, cranberries and coconut, lastly they are covered in sweetened condensed milk. If you want to add a little crunch to the bars add 1/2 cup chopped nuts, the original used pecans. 

Dark Chocolate Cranberry Magic Bars

Ingredients:

Shortbread Crust

• 1 cup cold unsalted butter, cubed
• 1/3 cup powdered sugar
• 1 1/4 cups all purpose flour

Topping

• 12 ounces dark chocolate chips
• 2/3 cups dried cranberries
• 1 1/2 cups shredded coconut
• 14 ounces sweetened condensed milk

Directions:

Shortbread Crust

1. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
2. In a large bowl, whisk together the flour and sugar. Add in the butter and use a pastry cutter to cut in the butter until pea sized crumbs.
3. Press the mixture evenly into the prepared baking dish. 
4. Bake for 12 minutes.

Topping

1. Remove the baking dish from the oven and sprinkle the chocolate, cranberries and coconut over top of the crust.
2. Pour the condensed milk over the toppings.
3. Bake for 18 minutes.
4. Let cool completely before cutting into bars.
5. Store in an airtight container in the refrigerator.

Enjoy!!!

Yields: 24 bars

*Adapted from Back for Seconds.

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Make Again Monday: Tastes Like Thanksgiving Casserole

 

With this casserole, you can either use leftover stuffing and mashed potatoes or make some for the recipe. I love this casserole so much that I am willing to make some just to enjoy this casserole. Besides, Thanksgiving leftovers do not last long in my house.

To see the recipe and original post click here.

Enjoy!!!

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Rosemary Garlic White Bean Soup

 I enjoy a warm bowl of bean soup, but they tend to not have bunch of flavor and can be bland. This soup was not bland and had an interesting flavor that I loved. I also loved that not only is this soup easy to make  it does not require a long time to simmer. About 30 minutes from start to finish and I was enjoying this warm flavorful bowl of bean soup.

Rosemary Garlic White Bean Soup

Ingredients:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 3-15 ounce cans cannellini beans
• 2 cups vegetable broth
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• pinch red pepper flakes
• black pepper, to taste

Directions:

1. Pour one can of cannellini beans, liquid included, into a blender and purée until smooth. Drain the other two cans of beans.
2. In a pot, add in the olive oil and minced garlic. Over medium heat, sauté the garlic until fragrant, about 1 minute.
3. Add in the puréed beans, plus the two drained cans of beans, vegetable broth, rosemary, thyme, red pepper flakes and black pepper, Stir to combine.
4. Place the lid on the pot and turn the heat up to medium-high and bring the soup to a boil. Once the soup is boiling, turn the heat down to medium-low, remove the lid and allow the soup to simmer for 15 minutes, stirring occasionally. 
5. Smash the beans slightly to thicken the soup a bit more.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 350
Total Fat		8.7g
Saturated Fat		1.2g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		6g
Cholesterol		43mg
Sodium		1086.6mg
Total Carbohydrates		59.3g
Dietary Fiber		18.3g
Sugars		1.1g
Protein		19.2g
Calcium		28.4%
Iron		64.6%
Potassium		777.4mg
Vitamin A		5.7%
Vitamin C		6.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from Budget Bytes.

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Crock Pot Peanut Butter Hot Chocolate

I have made peanut butter hot chocolate before, but that was on the stove with with actual peanut putter and dark chocolate chips. This version is made in a crock pot and uses peanut butter chips and milk chocolate chips.

Depending on how creamy you want the hot chocolate to be and how many calories you want its to have, you can use milk or half and half. Of course half and half will produce the creamiest followed by whole milk which are my two preferred to use in hot chocolate. Sometimes I will do half whole milk and half half and half.

Crock Pot Peanut Butter Hot Chocolate

Ingredients:

• 6 cups whole milk
• 1 1/2 teaspoons vanilla extract
• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup peanut butter chips
• 1/2 cup milk chocolate chips

Directions:

1. Pour the milk into a crock pot.
2. Add in  the vanilla extract, powdered sugar, cocoa powder, peanut butter chips and chocolate chips. Stir to combine.
3. Cover the crock pot and heat on high for 1-1 1/2 hours, stirring every 30 minutes.
4. If not serving right away switch crock pt to low or warm.
5. Pour into mugs and top with your favorite hot chocolate toppings.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 389
Total Fat		17.8g
Saturated Fat		11.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0.2g
Cholesterol		75mg
Sodium		170.8mg
Total Carbohydrates		47.8g
Dietary Fiber		1.2g
Sugars		43.6g
Protein		11.3g
Calcium		33.1%
Iron		2.6%
Potassium		452.2mg
Vitamin A		6%
Vitamin C		4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Premeditated Leftovers.

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Dulce De Leche Hot Chocolate

Delicious dulce de leche is combined with cocoa powder in this creamy decadent hot chocolate. If you have not yet tried making your own hot chocolate you really should. It is easy and only takes a little bit more work than the packet kind, but tastes so much better.

 

Dulce De Leche Hot Chocolate

Ingredients:

Hot Chocolate

• 2 1/2 cups whole milk
• 1/4 cup heavy cream
• 4 tablespoons unsweetened cocoa powder
• 4 tablespoons dulce de leche

Whipped Cream Topping

• 1/2 cup heavy cream
• 2 tablespoons powdered sugar

Directions:

1. In a medium saucepan, over medium-low heat, bring the milk to a boil. Reduce the heat to low and whisk in the heavy cream, cocoa powder and dulce de leche, whisking until well combined and smooth. Turn off the heat.
2. In a small bowl, using an electric mixer, beat the heavy cream and powdered sugar together until still peaks form.
3. Pour the hot chocolate into two mugs and top with the whipped cream.

Enjoy!!!

Notes:

To reduce the calories you can use 2% milk, low-fat or skim milk it just won't be quite as creamy the lesser precent of milk you use.

Nutrition Facts
Servings: 2
Amount Per Serving
Calories: 671
Total Fat		43.8g
Saturated Fat		30g
Trans Fat		0.1g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.8g
Cholesterol		174.8mg
Sodium		235.3mg
Total Carbohydrates		54.3g
Dietary Fiber		4g
Sugars		41.9g
Protein		20.6g
Calcium		11.5%
Iron		23.7%
Potassium		293mg
Vitamin A		2%
Vitamin C		1.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Happy Foods Tube.

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