Tag Archives: Brownies

S&B Holiday Recipe Ideas

21 Dec

Hey crew! If you’re anything like me around the holidays, you’re trying to come up with some new cookie recipes or find a new food to have out at the holiday spread. Or maybe you’re hosting a big group and you need some ideas for breakfast in the morning?

I wanted to have a short, but helpful post for you guys to help you find some great options within the Spatulas and Buttons archive. I would also LOVE to hear some of your favorites! Leave a comment below with one of the holiday classics that you enjoy making, I’d love to try out new ideas from you all!

Classic cookies that everyone will love…

You guys know my love for trying out and posting cookie recipes here on the blog, so we’ll start there. These are a few of my favorites…

Mint Chocolate Chip Cookies:

These ARE my favorite and was my choice for cookie exchange contribution this year. They’re chewy and wonderful, not overly minty (unless you’re heavy-handed with the mint extract…I recommend to not be) and truly PERFECT for the holidays. Whenever I make these, they disappear FAST.

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Sugar Cookies:

This is a classic at the holidays, am I right?! This sugar cookie recipe is one that I personally prefer as it produces chewy wonderfulness. I got have ’em chewy! They’re wonderful when frosted but still tasty if eaten plain.

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Brownie Roll-out Cookies:

These look festive, they can be made into all sorts of shapes and when dusted with powdered sugar, well, let’s be real – it looks like snow. Perfect. No more explanation needed.

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Snacks to bring to that party you’re invited to…

It’s always great to have a few go-to’s for when you’re asked to bring something to the holiday get-together with family. Or, if you’re wanting to be creative and give a hostess gift that will double as snacks. Here are a few options that I’ve found to be delicious…

Chipotle & Rosemary Nuts:

Mixed nuts seem to be a staple at the holidays and this recipe just gives a little pizzazz to the mixed nuts bowl you put out on the table every year. It’s a little spicy, a little sweet with a great layer of rosemary throughout. Yum!

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Cake Batter Dip:

When trying to find a sweet dip to balance out all of their savory cousins (are dips cousins?!), this will win over anyone with a sweet tooth. It’s great with fruit or with plain cookies (e.g. Nilla Wafers).

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Fruity Dark Chocolate Bark:

A different approach to the ‘bark’ that always seems to be out on the dessert table at this time of year. This one uses dried fruit to give a sweet and tangy flavor and a little crunch. It’s also very pretty and would work perfectly as a hostess gift!

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Breakfast for a crowd…

Are you planning on hosting family and friends throughout the next few weeks? If so, when it comes to breakfast, it’s essential to have a few plans in your back pocket. These options would be perfect to feed pajama clad folks and will be a tasty way to start your day…

New York Breakfast Casserole:

This casserole is a twist on the New York bagel, with everything bagels, cream cheese and endless possibilities to add your meat of choice (lox, sausage or bacon anyone?!) and/or veggies. I love this with the classic tomatoes and red onion combo, but you could add in some bell peppers, green onions, etc. It can even be prepped the night before, leaving you more time to snooze in the AM.

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Baked Oatmeal:

A fancier oatmeal that will warm everyone’s stomachs as they wake up for the day. You can add in whichever fruit strikes your fancy (raspberries and blueberries have worked well in my previous experiments). This goes well when paired with bacon and/or sausage (and makes your kitchen smell like the best breakfast restaurant in town).

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Raspberry Scones:

Looking for a bread/pastry (that doesn’t require you to wake up at the crack of dawn) to feed warm to your guests?! These scones are a cinch to throw together and you could easily make a few batches at once. They’d be great paired with some eggs in the morning, providing a perfect item to soak up those runny yolks. Sigh. Now I want one. AND a runny yolk for dipping.

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I’m finally going to get to try out some new recipes over the holiday season, with a break from work and plenty of time to experiment in the kitchen. Can’t wait to share these adventures with you!

And guess what?! This girl finally got herself a DSLR camera! SO excited to capture better and clearer pictures for you all in future posts. I know my iPhone photos won’t win any awards. But hey, I did the best I could with the technology I had. Looking forward to learning the in’s and out’s of the new camera so I can bring more mouth-watering pictures to the blog.

Wishing you all a wonderful holiday season, with time spent relaxing with those you love most, enjoying delicious treats and sipping libations that warm your belly.

Cheers!

Giveaway Box Revealed

1 Nov

For anyone out there that thought winning the Inaugural Blog Giveaway wouldn’t be exciting, this post is dedicated to you. Walid was the lucky winner and after I was informed of his particular food choices, the creation of the Giveaway box began.

This box was, if I do say so myself, pretty epic.

Let me explain through pictures…

First up is homemade granola (original blog post and recipe can be found here)

Then was Walid’s choice of cookie – I was informed to create something ‘healthy’ and something chocolate. I came up with double chocolate chip oatmeal cookies. I may have taste tested a few. Ok, maybe six. I’d like to share that these are fantastic. Recipe will be shared in an upcoming blog post!

Next, as promised, were all the ingredients to make Knock You Naked Brownies (minus the butter). I haven’t heard yet if he’s tackled them, but he’ll be stocked whenever he decides to do so. (I did include the chocolate chips however forgot to include them in the photo. Whoops.)

Very important addition of spatulas came next. What’s a Giveaway from the Spatulas & Buttons blog without spatulas?!? And I don’t know about you all, but I always seem to need more spatulas than I have.

Next are the recipe cards for the granola, the double chocolate chip oatmeal cookies and the KYN Brownies. Very important addition.

I threw in a few extra chocolate items as well. Why? Because as I’ve said before, surprises are fun.

Finally, recipes and card went into a little envelope sealed with….

…didn’t see that one coming, did ya? Ha. Who needs wax seals when you have buttons?!

I packed it all up and off went the box with all its goodies.

It was like counting down to Christmas as I waited to hear when it arrived! I was informed it arrived safely all the way over in DC, hopefully with much of its contents consumed at this point.

So the question now is…don’t YOU want to win the next Giveaway?!? I’m planning the next one, to be announced here in the next few weeks including all the details about how to enter, when the winner will be announced and what will be in THIS particular box. I hope you’re all as excited as I am!

Congrats again Walid for winning this first Giveaway – and best of luck to all of you for the next one!

Knock You Naked Brownies

19 Jul

Yes, that’s the title of this brownie variety. You wouldn’t be surprised why once you sink your teeth into these. Seriously.

This title I can’t take credit for at all. Though it is pretty perfect. This is a Pioneer Woman recipe and she named these so appropriately.

All you must know is these brownies are excellent. You may lose some socks…your right earring…your Twins hat. Who knows.

A friend of mine made these for a camping trip a few months ago, and they were devoured throughout the weekend. A panful of brownies between three of us girls. Not ashamed. I may have had one for breakfast itself one day.

Ingredients:

  • 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Betty Crocker as that was literally the only brand of German Chocolate cake mix at my grocery store. I had to scan the shelf for an embarrassing length of time)
  • 1 cup Finely Chopped Pecans
  • 1/3 cup Evaporated Milk
  • 1/2 cup Evaporated Milk (to be added at a separate time)
  • 1/2 cup Butter, Melted
  • 60 whole Caramels, Unwrapped (The bag I found had only 50 in the bag, so I sucked it up and bought 2 bags. 60 is better than 50. Right?)
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 1/4 cup Powdered Sugar

How to Make:

Preheat your oven to 350 degrees and  flour a 9 x 9 square pan. My parents taught me, when in doubt, flour the pan. Especially with brownie/cakes. So flour away!

Then grab yourself a big mixing bowl. Mix up the 1/3 cup evaporated milk…

and the cake mix…

…the melted butter…

…and the chopped pecans (I bought the pre-chopped variety…yes…I’m lazy).

The batter will get a little hard to stir and it will be quite tasty. Forewarning.

Now, to make the first layer of the brownies, split up this batter into two equal halves.

Take one half and press that into the bottom of your floured pan. Pop it into the oven for 8-10 minutes. When it’s all done, set it aside to cool for a bit.

Now, time for some double boiler madness! If you’re a double boiler newbie like me, this is setting a glass bowl (or other heatproof bowl) over a saucepan of boiling water. We’re going to melt some caramels.

First though, you get to peel these suckers. Put on some tunes or press play on your favorite show. The unwrapping (which I took at a leisurely pace) took me about 16 minutes.

1 down…

halfway…

DONE.

Once unwrapped, pour the rest of the evaporated milk (the other 1/2 cup) over the caramels in your heatproof bowl. Set it over your saucepan of boiling water and watch the double boiler effect take place. I stirred fairly consistently to get the whole mixture to melt evenly and to avoid burning.

Once it’s liquid gold like, pour that on top of the first baked brownie layer. If needed, help spread out the caramel with a spatula.

Your third layer is going to be the chocolate chips. Sprinkle those over the caramel.

Yes…it’s going to taste good.

And it gets better.

The rest of the brownie batter is now going to go on top of these three layers. The Pioneer Woman suggests flattening out the top brownie layer on a work surface (I used wax paper) into just about the size of the 9×9 pan. Then transfer the batter to the pan.

I’m not a good transfer-er of brownie batter. Not even close.

I transferred pieces of the batter and then kind of made it look normal-ish once it was all in the pan.

I don’t think you can really tell though, right?!? Plus the peek-a-boo caramel is kinda fun, right?? This is what I told myself at least.

Now…this whole concoction is going in the oven for 20-25 minutes. Your kitchen will smell delicious. Try to contain the drool and spend the 20-25 minutes being productive….doing the dishes…eating string cheese…watching ABC Family shows that you can’t share with the world that you watch (Pretty Little Liars…cough, cough). Either way, when it’s ALL cooked through, pull it out of the oven.

You must let this cool before you eat it. Serious. Ideally, cool to room temperature first and then put it into the fridge to harden. I feed a brownie square to my roomie prior to the fridge step and it was kind of a molten pile of goo. It was tasty goo, mind you. But goo. Definitely refrigerate before you cut and serve them.

After a few hours of you pacing in front of your refrigerator…pull ’em out and sprinkle them with powdered sugar. Cut them into squares…serve them to people you really enjoy.

I chose a pool-ful of people who each had two. Didn’t matter that it was hot out and the brownies were a little melty. They were divine.

Now – your turn. Go make yourself some brownies.

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