Peanut Butter Frosting

Sometimes life happens and things like my recipe blog fall on the wayside.  I apologize to anyone looking for tasty recipes the last couple of weeks, but I am back now!

Chocolate and peanut butter are an absolutely divine combination and this frosting on a tasty batch of brownies was no exception.  The frosting was light and had just the right amount of peanut butter-y taste.

I paired it with my all time favorite brownie recipe and could not have been more pleased!

6 TBSP unsalted butter, softened
3/4 C creamy peanut butter
1 C powdered sugar
pinch of salt

cooled brownies

Beat the butter and peanut butter for about 2 minutes on medium speed with an electric mixer.
Add the powdered sugar and salt and whip with the mixer until it is light and smooth (takes about 2-4 minutes).
Frost brownies.

*This recipe is from annies-eats.com

Mint Brownies

On the 9th day of Christmas my true love gave to me...mint brownies!

The university my husband and I graduated from makes phenomenal mint brownies sold in the bakery and creamery.  The brownie is nice and chocolatey, complimented by a layer of mint frosting and a hard chocolate layer on top.  Mint is a perfect holiday flavor so I decided to recreate these tasty college staples.

I used my basic brownie recipe and doubled it to make a 9"x13" pan.  There is some versatility in these brownies, too - some like walnuts, some do not.  Completely up to you!

Brownies:
2 C semi-sweet chocolate chips
1 C butter
4 TBSP cocoa powder
2 C sugar
3 tsp vanilla
6 eggs
2 C flour
1 tsp salt
1 C walnuts, chopped (optional)

Frosting:
2 1/2 C powdered sugar
1/2 C butter (softened, but not melted)
1/2 tsp  mint extract (can adjust according to taste)
1/2 tsp vanilla
1/4 tsp salt
2 TBSP milk (you may need more or less to get the right consistency)

Chocolate Topping:
6 TBSP butter
1 C semi-sweet chocolate chips
1 tsp vanilla

Preheat the oven to 350.
Lightly grease a 9"x13" baking dish with cooking spray.
In a medium saucepan, melt the chocolate chips and butter over medium heat.
In a large mixing bowl, add the sugar and cocoa.
When the chocolate and butter is melted, add it to the sugar and stir until combined.
Stir in the vanilla and eggs.
Add the flour and salt and mix until just combined.
Fold in the walnuts.
Pour into the prepared pan and bake for 25-35 minutes (depending on your oven) until a toothpick comes out mostly clean.
Let the brownies cool before frosting.

For the frosting, put the powdered sugar and salt in a large bowl.
Add the butter, mint, and vanilla.
Using a hand mixer, blend together gradually adding the milk until you get the right consistency (you do not want the frosting to be runny, but it needs to spreadable and able to hold its shape).

Frost the brownies.
Place the pan in the fridge for about 1/2-1 hour to let the frosting set.

Melt the butter and chocolate chips for the topping together in a small saucepan over medium heat.
Add the vanilla.
Pour evenly over the frosted brownies.
Put the brownies in the fridge or freezer until the topping is set.
Cut the brownies into squares to serve.

Pecan Pumpkin Butter Dessert Bars

I love Williams-Sonoma (the gourmet cooking store...I am never done shopping there!) and their free samples each time I go in to shop (or drool!).
Last fall, these pumpkin bars were so good and I stocked up on the Pecan Pumpkin Butter!  You can substitute the Pecan Pumpkin Butter with regular pumpkin puree, but you will lose some of the amazing flavor.

18.25 oz. package yellow cake mix, set aside 1 C
1/2 C butter, melted
3 large eggs
13.5 oz. jar of Muirhead Pecan Pumpkin Butter
2 TBSP milk
1 TBSP flour
1/4 C sugar
1/4 C butter, softened
1 tsp cinnamon

Preheat the oven to 350.
Lightly grease a 9x13" pan.
Set aside 1 C of the cake mix.
Mix the remaining cake mix with melted butter and 1 egg.
Press the mixture into the bottom of the pan.
Mix the pecan pumpkin butter with milk and the other 2 eggs.
Pour the mixture over the cake mix crust on the bottom of the pan.
Mix the 1 C of cake mix set aside with the flour, sugar, softened butter, and cinnamon until coarse crumbs are formed.
Crumble the mixture on the top of the pumpkin in the pan.
Bake for 25-40 minutes until the top is golden.

*Recipe is from Williams-Sonoma

Zucchini Brownies

My kitchen is experiencing zucchini overload!  Our single zucchini plant has produced more zucchini than I know what to do with...and they are huge!  We give them too much time and they explode in size.  Someday we will get this gardening thing down.  For now, I am trying every zucchini recipe I can get my hands on!  I always make a lot of zucchini bread but I have broadened my horizons this summer and have been pleasantly surprised with the versatility of the squash.  Besides baking, I have also put shredded zucchini in dishes like lasagna.  A great way to hide vegetables!
These brownies made some of the greatest batter I have ever tasted (if you are a batter-eater like me)!  The brownies were so moist and good both warm and at room temperature.  Enjoy this sweet way to eat your vegetables!

Brownies:
1 C butter, softened
1 1/2 C sugar
2 eggs
1/2 C plain yogurt
1 tsp vanilla
2 1/2 C flour
1/4 C cocoa
1 tsp baking soda
1/2 tsp salt
2 C shredded zucchini

Frosting:
2/3 C semisweet chocolate chips
1/2 C creamy peanut butter

Preheat the oven to 350.
Lightly grease a 9" x 13" baking pan.
Cream together the butter and sugar (I used a hand mixer to combine all the ingredients).
Beat in eggs, yogurt, and vanilla.
Add the flour, cocoa, baking soda, and salt.
Gently stir in the zucchini.
Pour into the pan and bake for 35-40 minutes (check the brownies with a toothpick to make sure it comes out clean).
Melt the chocolate chips and peanut butter in a saucepan together.
Pour over warm brownies.
Cool in the pan on a wire rack and cut into squares.

*This recipe is from Taste of Home.