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.