One of the advantages to going back to work is that I now have a whole new group of taste-testers for my recipes.  This is really a big deal considering before I would either send some to work with my husband or give some away to my family.  It’s quite nice to treat some more people now 🙂  My only problem recently is just not having enough time to cook now that I’m back to work.  I am adjusting…some weeks are better than others…depending on how busy we are with weekend activities.  If I don’t get prepared for the week over the weekend by heading to the grocery store, you can pretty much bet I will not have any food for supper that week.

I know this will get better.  I simply just got spoiled to going to the grocery store during the weekdays while half the kiddos were at school.  I do have to admit it.  I miss that!  I don’t like using my weekend to go to the grocery store.

I know!  I sound totally pathetic complaining about something like that.  But I’d be willing to bet many of you feel the same way.

Unless you are my dad….

He loves the grocery store.  We pick on him about it all the time.  I even tell my mom how spoiled she is because my dad happily goes to get anything they need and she only has to worry about one big trip a month.  They never run out of things like eggs or milk or ketchup.  My dad is on top of all that.

So as soon as our weekends settle down, my main goal is to make sure I’m better prepared for the week AND send my husband to the grocery store 🙂  And I especially want to make sure I have everything to make these decadent Praline Brownies.   They were fabulous and a guaranteed way to fix that sweet tooth because a little goes a long way on these babies!  The fudgy brownie truly deserves its own post very soon, and the praline layer is delicious!  It’s like two desserts in one, so you get a lot more bang for your buck in one little bite with these.  Trust me.  I originally sliced them in larger squares and quickly realized that they pack a sweet punch.  So smaller slices was the way to go on these.  And that works out great because they serve more people!

Praline Brownies

Yield: 60 small brownies

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Ingredients

Fudge Brownie:

Toggle ingredient group

• 1/3 cup cocoa powder
• 1 tbsp espresso powder
• 2 1/2 oz unsweetened chocolate, finely chopped
• 1/2 cup boiling water
• 6 tbsp unsalted butter, melted
• 1/2 cup vegetable oil
• 4 eggs
• 2 tsp vanilla
• 2 1/2 cups sugar
• 1 1/2 cups flour
• 3/4 tsp salt
• 12 oz semi sweet chocolate chips

Praline Icing

Toggle ingredient group

• 1/2 cup butter
• 1 cup packed dark brown sugar
• 1/3 cup heavy cream (plus a little extra may be needed)
• 1 16 oz. box powdered sugar
• 1 tsp vanilla extract
• 1 cup pecans, chopped

Instructions

1. Preheat oven to 350.
2. In a large bowl, add cocoa espresso powder, and chocolate. Pour in boiling water and whisk until chocolate is melted and smooth.
3. Add melted butter, oil, eggs, and vanilla. Whisk until combined.
4. Add sugar, flour, and salt. Whisk well until combined. Stir in chocolate chips.
5. Pour into a 13 x 9 pan sprayed with cooking oil spray.
6. Bake for 38 to 43 minutes. Remove from oven and allow to cool for about 30 minutes before spreading icing.
7. Make icing by heating butter, brown sugar, and heavy cream in a small sauce pan. Bring it to a boil and then remove from heat.
8. Carefully pour into mixing bowl. Add powdered sugar and vanilla. Beat with a hand mixer until smooth. If it is too thick to spread, add a little more cream. (about 1 tbsp)
9. Stir in pecans and spread onto brownies. Allow them to set up about 30 minutes before slicing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton 13 x 9 Pan
• 
  Rachel Ray 13 x 9 Pan
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

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 Other recipes you might like:

Mississippi Mud Brownies

Five Layer Brownies

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Every time September rolls around I get so excited to make all the pumpkin things!  I definitely have my favorite pumpkin recipes on here, but these Pumpkin Chocolate Chip Bars rank right at the top of my pumpkin recipe list!

They are super easy, and a pumpkin and chocolate combination is just so darn good!  I’ve made them over on Instagram here.

These are the perfect fall cookie bars!  Technically, they are a little more cake-like in texture.   The recipe makes a 13 x 9 pan sized recipe.  With this size, I thought I’d have a lot left to freeze after sharing with others, but it actually got gobbled up very quickly!  Everyone loved them including my 14 month old!  It’s official!  He’s a pumpkin-lover like his momma!  So I guess I’ll be baking another batch for Thanksgiving too.

These would be perfect to deliver to friends or teachers this Fall as well!

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Pumpkin Chocolate Chip Bars

Yield: 24 squares

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

5.0 Stars (1 Review)

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Ingredients

• 2 sticks butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 3 eggs
• 1 tsp vanilla
• 1 8 oz. can pumpkin
• 2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 3/4 tsp salt
• 3 cups flour
• 1 1/2 cups semi-sweet chocolate chips, divided

Instructions

1. Preheat oven to 350 degrees.
2. Line a 13 x 9 pan with foil, leaving about 1 inch over the sides for easy removal. Spray foil with cooking oil spray.
3. Beat butter with both sugars on medium-high speed until well combined and fluffy.
4. Add eggs, canned pumpkin, and vanilla and beat again until combined.
5. Add pumpkin pie spice and cinnamon and beat again until combined.
6. Add salt and flour and turn mixer on low to combine. Increase speed to medium and beat until combined.
7. Stir in 1 cup chocolate chips .
8. Spread batter into foil-lined pan. Sprinkle with remaining chocolate chips.
9. Bake for 30 to 35 minutes or just until center is set and toothpick inserted in center comes out clean.
10. Allow to cool before cutting into squares.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton 13 x 9 Pan
• 
  Rachel Ray 13 x 9 Pan
• 
  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA

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Be sure to check out all the other fabulous Fall treats from friends!

Caramel Apple Cheesecake Dip– The Cookie Rookie

Butternut Squash, Pear and Ricotta Bruschetta– Floating Kitchen

No Churn Pumpkin Caramel Ice Cream– Pumpkin n’ Spice

Pumpkin Pie Fluff Dip – A Latte Food

Chocolate Pumpkin Cheesecake Muffins -Dinner at the Zoo

Pumpkin Polenta Cups– Cooking and Beer

Pumpkin Cheesecake French Toast– Whole and Heavenly Oven

Slow Cooker Turkey Breast– The Weary Chef

Turkey Cranberry Sandwich– The Gunny Sack

Caramel Apple Mini Pie Cups– The Creative Bite

Pumpkin Spice Latte Coffee Cake– Joyful Healthy Eats

Pumpkin Chocolate Chip Bread – Deliciously Sprinkled

Pumpkin Cupcakes with Cream Cheese Frosting– Chez Catey Lou

Apple Cheesecake French Toast with Cider Maple Syrup– Mariah’s Pleasing Plates

Pear Pie with Pecan Streusel– The First Year

Apple Pie Rolls– Amy’s Healthy Baking

No Bake Apple Pie Bites– The Recipe Runner

Pumpkin Pie Mousse– Petite Allergy Treats

Pumpkin Chocolate Chip Bars– Diary of a Recipe Collector

Cranberry Apple Cider Punch– Diethood

Looking for more Fall recipes to share with friends?

White Chocolate Pumpkin Toffee Blondies

Mini Maple-Dipped Pumpkin Muffins

Grandgirl’s Apple Cake

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I am excited to share this recipe with you guys today.  It is a favorite in our family.  They are actually what we refer to as “Patrick’s Blonde Brownies.”  Patrick is my brother-in-law, who by the way is such a great guy, and these are his favorite.  My sister makes them for him all the time.

They are so wonderful and almost have a praline flavor to them.  It has got to be the whole box of brown sugar in there:)

I made them the other day for a school fundraiser.  I packaged them up in some clear bags, and I sealed them closed with a little label I made.  It was definitely one of the easiest treats I’ve made for the school yet!

No matter which piece you prefer, a crunchy edge or a gooey center, they are all just wonderful.  You will have trouble eating only one.  Make sure you have milk too because you will surely need a tall glass to serve with these babies!

Brown Sugar Blondies

Yield: 20 bars

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Ingredients

• 1 lb. box light brown sugar
• 1 1/2 sticks butter
• 2 1/4 cups flour
• 2 tsp baking powder
• 1 egg
• 1 bag chopped pecans (about 2 to 2 1/2 cups)
• dash of salt
• 1 tbsp vanilla

Instructions

1. In a large bowl, beat butter and sugar until well combined.
2. Add in egg and beat until combined again
3. Add in flour, baking powder, and salt mixing well.
4. Add vanilla and pecans and mix again.
5. Spread into a 13 x 9 baking dish or pan. Bake at 350 for 30-40 minutes. Top will be slightly cracked. We usually slightly under bake them.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton 13 x 9 Pan
• 
  Rachel Ray 13 x 9 Pan
• 
  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA

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I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

 Other recipes you may like:

Five Layer Brownies

Praline Brookies


Mississippi Mud Brownies

Connect with Jaren:

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These Mississippi Mud Brownies are a chocolate lover’s dream!  They are filled with rich chocolate layers, marshmallows, and toasted pecans.

Is it cold enough for you guys?  I’d say it is cold enough for us down here.  No snow…but we had frost this morning.  My kids came running to me thinking it might be snow.  I had to break their little hearts and tell them it was just ice.

It’s crazy how it has snowed  so much in their short little lives.  I mean it only snowed like once when I was a child.  They are so lucky.  They asked me the other day when it was going to snow.  I had to explain to them that it is a possibility that we may not see snow this year or even next because we just don’t live where it happens a lot.  Am I sad?  Yes and no.  I like it for about a day or two.  I also like keeping cozy indoors.

But I could just not live in the snow every day.  No thanks.  I’ll keep my warm one day , cold the next day kind of weather.

One thing I will not get tired of, however, is chocolate.  I’ll take it anyway I can 365 days a year!  These little brownies are so good!!!  I knew how dangerous they could be around my house.  Right after making them, I indulged in a few and quickly wrapped up the rest.  I gave some to my parents, some to our family pictures photographer, and put the rest in the freezer for Christmas Eve snacking.

It makes an 8 x 8 pan, but a little definitely goes a long way!  You can get about 20-25 bars out of one recipe.  They would be perfect for any upcoming gatherings!

Mississippi Mud Brownies

Yield: 20-25

These Mississippi Mud Brownies are a chocolate lover's dream!  They are filled with rich chocolate layers, marshmallows, and toasted pecans.

5.0 Stars (1 Review)

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Ingredients

• 3/4 cup pecans
• 1 stick butter
• 2 squares semisweet chocolate (2 oz)
• 1 cup sugar
• 3/4 cup flour
• 1/4 cup cocoa powder
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp salt
• 1- 1 1/2 cup mini marshmallows
• Icing
• 1 stick butter
• 1/3 cup cocoa powder
• 1/3 cup milk
• 1 16 oz. package powdered sugar
• 1 tsp vanilla

Instructions

1. Preheat oven to 350.
2. Toast pecans in oven on a baking sheet for about 7-9 minutes. (Be careful and watch them because they can burn quickly).
3. Microwave 1 stick butter and chocolate squares for 1 minute. Take out and stir. Microwave 30 more seconds and stir again. Repeat once more if necessary.
4. Whisk in sugar, cocoa, flour, cocoa, eggs, vanilla, and salt.
5. Pour into an 8 x 8 greased dish and bake for 20 minutes.
6. Remove from oven and sprinkle on marshmallows. Return to oven and bake for another 8 minutes or until golden brown. (Make icing while brownies finish baking).
7. Pour on icing and sprinkle on toasted pecans. Let cool completely before slicing (about 2-4 hours).
8. For icing: In a medium saucepan, melt butter and stir in cocoa powder and milk over medium heat. Cook and stir for about 2 minutes. Remove from heat. Whisk in powdered sugar and vanilla until smooth.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton Perfect Results Premium Non-Stick 8-Inch Square Cake Pans, Set of 2
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• 
  Pyrex Glass 4- Cup Measuring Cup

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I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

 Other recipes you might like:

Five Layer Brownies

 Praline Brookies

Gooey  Brown Sugar Chocolate Chip Bars

25 Easy Skillet Desserts

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Quick and easy gooey pumpkin blondies filled with bits of toffee and white chocolate chips.

The post White Chocolate Chip Pumpkin Toffee Blondies appeared first on Diary of A Recipe Collector.

You will love them, and everyone always wants the recipe.  So here you go:

Recipe:
Source-Pillsbury Bake-off 2006 (Joanna Crumley)
1 box (19.5 oz) fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/4 cup butter
1/4 cup milk
1/2 cup sugar
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 tsp vanilla
1 roll refrigerated cookie dough (16.5 oz)

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Five Layer Brownies

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Ingredients

• 1 box Supreme brownie mix*
• 1/3 cup butter, melted
• 1 egg
• 2/3 cup coconut
• 2/3 cup semisweet chocolate chips
• 2/3 cup chopped pecans
• 1 can sweetened condensed milk
• *Regular brownie mix can be used.  See modification below.

Instructions

1. Preheat oven to 350 (if using glass or dark pan, preheat to 325 to prevent from burning on the bottom).  Line an 8x8 pan with foil or parchment and spray with cooking spray.

2. Mix brownie mix with the pouch of chocolate syrup in the box of the Supreme brownie mix, the melted butter, and the egg.  Batter will be thick.  Pour into lined pan.  Bake for 14 minutes.  Remove from oven.  The brownie will not be cooked all the way yet.

3. Top with coconut, chocolate chips, and pecans.  Drizzle with sweetened condensed milk trying to not get too close to edges.  Bake another 37 minutes or until the center is light golden brown.  Cool for about 2 hours and then cut to serve.


*Modification-If you are using a brownie mix without a chocolate syrup pouch, just add about 2 tbsp of chocolate syrup.  If you don't have chocolate syrup, add 2 tbsp vegetable oil.  I've also used a combination of chocolate syrup and some vegetable oil.  You basically just need to get the batter moistened enough to mix thoroughly.

*Adapted from Betty Crocker

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These brownies are scrumptious and super moist!  The don’t make very many, so I don’t feel so bad making them, and anything with red velvet is just awesome in my opinion.

This is adapted from a Sunny Anderson recipe, which she shared on the Today Show a few years ago.  They looked so good that I went out and made them that weekend!

Recipe:  

Brownie Layer:
1 stick butter
1 cup sugar
1 tsp vanilla
1/4 cup cocoa powder
pinch of salt
1 Tbsp red food coloring
1 tsp vinegar
2 eggs
3/4 cup flour
1/4 -1/2 cup walnuts (I actually used pecans)

Cream Cheese Layer:
8 oz. cream cheese
1/4 cup sugar
1 egg
1/8 tsp vanilla

Spray or butter an 8 x 8 baking dish.  Preheat oven to 350 degrees.  For brownie layer, melt 1 stick butter.  Mix the melted butter with sugar, vanilla, 1/4 cup of cocoa powder, salt, food coloring, and vinegar in that order, mixing in between each.  Whisk eggs and add to cocoa mixture.  Fold in flour followed by nuts.  Pour into baking dish reserving about 1/4 cup.
For the cream cheese layer, blend all of the ingredients and pour over the brownie layer like so:

 

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