Katharine Hepburn Brownies

Have you ever heard of Katharine Hepburn brownies? I will admit it- I had never heard of them up until just a few weeks ago. After coming across the recipe on Pinterest, I was intrigued to say the least. I immediately put them on my must-bake list because I was eager to find out why Katharine Hepburn cherished her family's brownie recipe so much. Probably because it yields incredibly delicious brownies packed with chopped walnuts, if I had to guess.  

When I got home from work this evening, there were a few people handing out brownies in the lobby of my apartment building. Although I usually have a hard time turning away baked goods, I was able to do so this time. I decided I would rather save the calories and have two of these Katharine Hepburn brownies instead. Best. decision. ever. 

Katherine Hepburn Brownies

Recipe adapted from Baking: From My Home to Yours by Dorie Greenspan (via Brown Eyed Baker)

1/2 cup (1 stick) unsalted butter, cut into small chunks

2 oz. unsweetened chocolate, finely chopped

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup all-purpose flour

1/4 tsp salt

1 cup chopped walnuts

Preheat the oven to 325 degrees F. Line an 8x8 inch baking pan with parchment paper and set aside. 

Place the butter and chocolate in a large heatproof bowl set over a small saucepan of barely simmering water. Stir occasionally until completely melted and smooth. Remove the bowl from the heat. 

Add the sugar to the bowl and whisk until combined. Add the eggs and vanilla. Continue to whisk until fully incorporated. Using a rubber spatula, gently fold in the flour, salt and chopped walnuts. Mix until just combined. 

Pour the batter into the prepared baking pan. Bake for about 40-50 minutes or until an inserted toothpick comes out with just a few moist crumbs. Allow the pan of brownies to cool completely on a wire rack before cutting into squares. 

Dark Chocolate Peanut Butter Cupcakes

These cupcakes taste like Reese's Pieces. Does it get any better? I have mentioned my love of chocolate and peanut butter numerous times on the blog. I don't think there could be enough recipes with these two ingredients in my recipe index. My boyfriend, who doesn't like peanut butter and made me frost a few of the cupcakes with vanilla bean frosting, might disagree. But he is crazy. 

These Dark Chocolate Peanut Butter Cupcakes uses one of my very favorite chocolate cupcake base recipes. It is the same recipe I used for my Dark Chocolate Spider Cupcakes with Chocolate Ganache. I love it because it is a one bowl recipe. No mixer required. Anytime a recipe can be made in one bowl, which ultimately means less dishes, the recipe is a winner in my book. But these cupcakes are also moist and flavorful. That is why I keep coming back to this base recipe over and over again. I also love the base I used for my Dark Chocolate Cupcakes with Nutella Buttercream if I have a little more time and am looking for a slightly richer chocolate flavor. You really can't go wrong with either.

Dark Chocolate Peanut Butter Cupcakes
Cupcake recipe adapted from Martha Stewart

Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa powder, unsweetened
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract

Frosting:

1 cup (2 sticks) unsalted butter, at room temperature
2 cups powdered sugar
1/2 cup creamy peanut butter
1 tsp vanilla
1/4 tsp salt

Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
Add the eggs, warm water, buttermilk, vegetable oil and vanilla. Mix until fully incorporated and smooth.

Fill each muffin tin about 2/3 full. Bake for approximately 20 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool completely on a wire rack.

While the cupcakes are cooling, beat the butter using a mixer fitted with a paddle attachment until light and creamy, about 3-4 minutes. With the mixer on low speed, slowly add the powdered sugar. Gradually increase the speed and mix for another 3-4 minutes. Add the peanut butter, vanilla and salt. Beat until fully combined and frosting reaches your desired consistency. Frost fully cooled cupcakes.

Mac and Cheese Bites

I mentioned in an early blog post that mac and cheese is one of my all-time favorite foods. If I had to eat one food for the rest of my life, I would have to be choose mac and cheese. Everyone's favorite comfort food. And with good reason. However, mac and cheese is not always the healthiest choice out there, which is probably why I shouldn't eat it everyday for the rest of my life. Enter these Mac and Cheese Bites. When I first saw this recipe on Annie's website, I knew I had to try it immediately. Not only do I love mac and cheese, but I also love mini food. These Mac and Cheese Bites are so cute and perfect to serve at a party or other gathering. They also allow you to get your comfort food fix without all of the calories of a giant bowl of Mac and Cheese. 

Mac and Cheese Bites

Recipe from Annie's Eats (originally from the Deen Bros. on Epicurious) 

12 oz elbow macaroni

2 cups Ritz cracker crumbs

3 cups shredded sharp cheddar cheese, divided

6 tbsp unsalted butter, melted

1 (5.2 oz) package Boursin garlic herb cheese

2 tbsp unsalted butter, cold

2 large eggs

3/4 cup milk

1/4 cup sour cream

1/4 tsp salt

Pinch of red pepper flakes

Preheat oven to 350 degrees F. Spray muffin tins with non-stick cooking spray and set aside.

Bring a large pot of water to a boil. Add the macaroni noodles and cook according to package instructions until just shy of al dente. Drain well.

In a large bowl, combine the cracker crumbs, 1/2 cup of shredded cheese and melted butter. Mix with a fork until combined. Spoon the mixture into the bottom of the prepared muffin tins and press down lightly.  

Once the pasta is drained, add it to a large mixing bowl along with the remaining shredded cheese, Boursin cheese and cold butter. In another bowl, combine the eggs, milk and sour cream. Pour the liquid mixture into the bowl with the pasta. Add the salt and red pepper flakes. Mix until combined. 

Divide the pasta mixture evenly among muffin tins. Bake for about 20-25 minutes or until golden brown. Allow them to cool in the pan for at least 10-15 minutes before serving. 

S'mores Brownies

I love rich and thick brownies. And these might be the thickest brownies that I have ever made. The brownies themselves are sandwiched between a golden graham cracker crust and a layer of toasted marshmallows. I highly suggest that you take the extra step and toast your marshmallows under the broiler. Alternatively, you could use a kitchen torch to achieve the same effect. Perfectly toasted marshmallows are definitely the best part of s'mores. Hopefully summer is just around the corner and we can all enjoy making s'mores around a toasty campfire in the near future. Until then we just need to improvise and what better way to improvise than with these brownies. 

S'mores Brownies 

Recipe adapted from the Food Network Kitchens

Crust:

6 tbsp unsalted butter, melted

1 1/2 cups graham crackers, crushed

2 tbsp granulated sugar

Brownie:

1/2 cup (1 stick) unsalted butter

4 oz unsweetened chocolate, chopped

1 cup light brown sugar

3/4 cup granulated sugar

1 1/2 tsp vanilla extract

1/2 tsp salt

4 large eggs, cold

1 cup all-purpose flour

Topping:

2 1/2 cups mini marshmallows

Preheat oven to 325 degrees F. Line an 8x8 inch baking pan with tin foil, leaving an overhang of about 1 inch on each side. Lightly butter the pan with some of the melted butter.

In a large bowl, whisk together the rest of the melted butter with the graham cracker crumbs, sugar and salt. Pour the crumb mixture into the prepared baking pan and press down gently. Bake for about 20 minutes or until golden brown. 

In a large microwavable bowl, combine the butter and chocolate. Melt in the microwave for about 2-3 minutes or until smooth and shiny. Add the sugars, followed by the salt, and whisk until combined. Add the eggs and beat until incorporated and the batter is thick and glossy. Finally add the flour. Mix until just combined.

Pour the batter over the graham cracker crust. Bake for about 40-45 minutes or until an inserted toothpick comes out clean. 

Layer mini marshmallows across the top of the brownies. Position a rack about 6 inches from the broiler and preheat on low. Toast the brownies under the broiler until golden brown, about 2 minutes. Be careful not to burn the marshmallows, this often happens very quickly. Allow them to cool completely on a cooling rack before cutting into squares for serving. 

Butterfinger Peanut Butter Cookies

I first made these Butterfinger Peanut Butter Cookies during the holiday season and have loved them ever since. Really what is not to love? Soft peanut butter cookies filled with butterfinger chunks and chocolate chips- sounds good to me. Butterfingers are always one of the candy bars I can't resist at Halloween and they are the perfect addition to these cookies. Of course you could leave them out altogether but I wouldn't recommend it. You would still end up with tasty cookies but you really would be missing out. 

I also love how this recipes results in perfectly round cookies every single time I make them. I love opening the oven to find round cookies- it really it the small things in life that excite me. In my book, this recipe is a winner not only because of the amazing flavor combination, but also because of the beautiful cookies it produces. 

Butterfinger Peanut Butter Cookies
Recipe from Picky Palate

1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
3/4 cup peanut butter
1 egg
1/2 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 1/2 cups crushed butterfinger chunks
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.

In a stand mixer, beat together the butter and sugars until light and creamy, about 3-4 minutes. Add in the peanut butter, egg and vanilla. Mix until fully combined after each addition. In a medium bowl, whisk together the flour and baking soda. With the mixer on slow speed, slowly add the dry ingredients.

Turn the mixer off. Add the crushed butterfinger and chocolate chips. Mix with a spatula until combined.

With a medium sized ice cream scoop, scoop cookie dough onto prepared baking sheet. Bake for 12-15 minutes or until golden brown along the edges. Allow cookies to cool on baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Homemade Vanilla Extract

I use a lot of vanilla. In the past three months in my new apartment, I have already gone through three bottles of store-bought vanilla. Given my frequent usage and the cost of a relatively small bottle, it only made sense to start making my own. I was so excited to find out that homemade vanilla extract is not only easy to make, but is also cheaper than buying it in stores. All you have to do is combine vodka (cheap vodka is fine) with split vanilla beans in any jar or container. Then seal the container and place in a dark and cool location for at least two months. The only other thing you have to do is give the container a good shake every once in a while throughout the process. Easy peasy. 

I attached a tag and ribbon to a bottle of homemade vanilla extract and gave it to my mom for Mother's Day this past weekend. She absolutely loved it. She has already asked me to make a few more bottles so that she can give them to friends. It makes the perfect hostess gift. I also think it would make a nice gift around the Holidays and can't wait to make some more to give out. 

Homemade Vanilla Extract

Recipe from Annie's Eats (originally from Use Real Butter)

8 oz vodka

3 split vanilla beans

Glass jar or container

Split each vanilla bean length wise and place in the container. Fill the container with vodka. Seal the lid or top tightly. Place in a dark and cool location for at least two months. Give the container a shake every once in a while throughout the process. 

Brown Butter Almond Pesto

Now that the weather is getting nicer, I like to stop at the farmer's market on my way home from work on Fridays. I can almost guarantee that I will walk home with a bag full of fresh fruit, vegetables and herbs. I love cooking with fresh herbs. Two weeks ago I came home with an abundance of basil and knew I wanted to make pasta with pesto sauce, one of my favorite meals.

Yesterday I mentioned my love of almond butter. Yes, I could eat it with a spoon right out of the jar. This Brown Butter Almond Pesto is one of my other favorite uses of almond butter. It is a unique yet delicious take on a more traditional pesto recipe. I love it because it uses two of my very favorite ingredients- brown butter and almond butter. I just love my butters. However, if you don't have any almond butter, you can always just use whole almonds. It will just take a little longer to process the pesto into a creamy consistency. 

Brown Butter Almond Pesto
Recipe from Cooking Classy

2 cups fresh basil leaves
2 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
2 tbsp almond butter
1/4 cup unsalted butter, browned and cooled
1/4 cup extra virgin olive oil
Squeeze of fresh lemon juice
3-4 tbsp warm water
Salt and pepper to taste

Add the basil leaves to a food processor and pulse a few times. Add the garlic, Parmesan cheese and almond butter. Process until combined. With the motor still running, add the butter and olive oil. Finally add the lemon juice and enough water to reach desired consistency. Add salt and pepper to taste.

Serve with pasta or store in an airtight container in the refrigerator for up to 3 days.

Homemade Almond Butter

A few years ago I fell in love with almond butter. I obviously love peanut butter and I also love almonds, so I had a feeling I would love almond butter. My favorite way to enjoy almond butter is spread on toast or sliced apples. But after buying one $10 jar at the supermarket, I vowed I would never  buy another. Instead I decided to make my own almond butter and save a little money at the same time.

Homemade almond butter is super easy to make- only two ingredients needed. After toasting the almonds in the oven, they are combined with salt in a food processor and processed for 5-7 minutes or until nice and creamy. I told you it was easy. 

Homemade Almond Butter

Recipe from America's Test Kitchen DIY Cookbook

4 cups whole almonds

1 tsp kosher salt

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Spread the almonds in a single layer on the baking sheet. Toast the almonds for 10-12 minutes or until fragrant and slightly darkened. Transfer the baking sheet to a wire rack and allow the almonds to cool for about 20 minutes. 

Process almonds in the a food processor until they have a paste-like texture, about 5-7 minutes. Scrape down the sides of the bowl as necessary. Add the salt and pulse to incorporate. Transfer the almond butter to a jar with a tight-fitting lid. It can be stored at room temperature or refrigerated for up to 2 months. 

Brown Butter Lemon Pasta

My mom and I went on a kitchen tour this past weekend. This is the second year in a row that we have gone together. It honestly features some of the nicest kitchens that I have ever seen in person. Nearly every kitchen has white marble countertops, white cabinets and stainless steel appliances- basically my dream kitchen. I only hope that I have a kitchen half as nice some day, with double ovens and miles of countertop space of course. 

After the tour, I was inspired to get back into my own kitchen and try out some new recipes. I started with this Brown Butter Lemon Pasta. Sometimes simple is best. I find lemon to be so light and refreshing, especially in the spring and summer months. And it was only a matter of time before I incorporated brown butter into something other than desserts. I honestly think I could eat this pasta dish every night and not get sick of it. Since it comes together in only 30 minutes, there is no reason not to try it for yourself.

Brown Butter Lemon Pasta

Recipe from Cooking Classy

1/4 cup (1/2 stick) unsalted butter

2 tbsp extra virgin olive oil

2 cloves garlic, minced

1 tsp lemon zest

2 tbsp italian seasoned bread crumbs

2 tbsp fresh lemon juice

8 oz angel hair pasta or spaghetti

1/2 cup finely grated Romano cheese

1/4 cup sliced almonds

Chopped basil or parsley to garnish

Cook pasta according to directions on the package. While the pasta is cooking, melt butter in a small saucepan over medium heat. Once butter is completely melted, continue to cook until bubbly and brown in color. Be careful not to burn the butter. Remove from the heat and set aside.

In a medium skillet, heat olive oil over medium heat. Add the garlic and lemon zest. Sauté until lightly golden in color. Add the bread crumbs and toast until just golden. Remove from heat.

Add the brown butter and lemon juice to the garlic mixture. Whisk to combine. Once the pasta is cooked, drawn and return to the pot. Add the brown butter mixture and combine until well coated. Add salt and pepper to taste. Finally add the Romano cheese, chopped herbs  and almonds to the pasta. Toss the entire mixture to evenly coat.

Dark Chocolate Cupcakes with Nutella Buttercream

At least a few times per week, I walk by a cupcake truck on my way home from work. There is also a Crumbs Bake Shop just a few blocks away from my office building. Needless to say, I have definitely had my fair share of cupcakes over the past few months. Even though there are plenty of options for purchasing gourmet cupcakes in Boston, I always enjoy, and even prefer, making my own.

Chocolate cupcakes with peanut butter frosting are often my go-to at cupcake shops. When I decided to bake last weekend, I considered testing out that flavor combination myself. Instead, I saw half a jar of Nutella and decided to use that instead. In the end, the Nutella frosting might have been my favorite part of the cupcakes. I often find frostings to be loaded with sugar and way too sweet. This frosting was light, airy and not overly sweet at all. It was the perfect pairing to the rich dark chocolate cupcakes. I highly suggest you use Dutch-process cocoa powder instead of regular unsweeteened cocoa powder for this recipe. It gives these cupcakes a rich chocolate flavor that is just perfect. I generally buy my Dutch-process cocoa powder from King Arthur Flour if you can't find it in stores. 

Dark Chocolate Cupcakes with Nutella Buttercream

Cupcake recipe from Annie's Eats, Nutella Buttercream recipe adapted from Handle the Heat

Cupcakes:

1/2 cup plus 1 tbsp Dutch-process cocoa powder

1/2 cup plus 1 tbsp hot water

2 1/4 cup all-purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 cup (2 sticks) plus 1 tbsp unsalted butter, at room temperature

1 2/3 cups granulated sugar

3 large eggs, at room temperature

1 tbsp vanilla extract

3/4 cup sour cream

Frosting:

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1cup Nutella

2 tsp vanilla extract

2 tbsp milk

2 1/2 cups powdered sugar

Preheat the oven to 350 degrees F. Line two muffin pans with liners and set aside. 

In a small bowl, whisk together the cocoa powder and hot water until smooth. Set aside. In another large bowl, whisk together the flour, baking soda, baking powder and salt. 

Combine the butter and sugar in a medium saucepan set over medium heat. Whisk until the butter has melted and the mixture is smooth. Transfer the mixture to an electric mixer. Beat on low speed until cooled, about 5-6 minutes. Add the eggs, one at a time, mixing until combined after each addition. Add the vanilla and the cocoa mixture. Continuing mixing until fully incorporated. Add the dry ingredients in three additions, alternating with the sour cream. Mix until just combined.

Stop the mixer. Divide the batter between the prepared muffin cups. Bake for about 18-20 minutes or until an inserted toothpick comes out clean. Let the cupcakes cool for a few minutes in the pans before transferring them to a wire rack to cool completely.

While the cupcakes are cooling, start preparing the frosting. In a stand mixer, beat the butter and Nutella  until light and creamy, about 3-4 minutes. Add the vanilla extract and the milk. Mix until combined. With the mixer on low speed, slowly add the powdered sugar.  Eventually increase the speed to medium-high and continue mixing until light and smooth.

Transfer the frosting to a piping bag fitted with a star tip. Frost fully cooled cupcakes.