joy.

the recipe that will SOMEday have a super creative name.

I’m going to attempt to be a real blogger and do a full on awesome recipe blog today.

Not that I’m sure that any people read this (well I know Cassi does sometimes, but that’s about it. 🙂 )

Anyways.

I’m not quite sure what to call this recipe. I’ve been trying to think of a super fun creative name for it. I really hate recipes that use the word “surprise” in it…you know, Tuna Surprise, whatever. In these recipes you know that “surprise” is code for “you just really don’t want to know.” It’s a little surprising (ha!) that I don’t like using “surprise” in recipes because “SURPRISE!” is one of my most favorite things to say.

Anyways. (again).

I feel like surprise would fit in the title of this recipe because there really IS a GOOD surprise in the middle.

However, I just can’t bring myself to do it.

So, until further notice, this recipe will be known as:

Peanut Butter Oreo Brownies. (I’m really unhappy with myself that I can’t think of anything more clever. 😦 I WILL. Eventually.)

Here’s what you need.

-1 box of your favorite brownie mix (or use my method if you don’t have a favorite – not the cheapest, but not the most expensive. Pretty much guaranteed to be great quality. The middle’s not all bad. 🙂 )(You’ll also need whatever ingredients the brownie box says you need for the brownie batter…usually a few eggs and oil.)

-A package of Oreos (my father informed me that there’s a HUGE difference between Double Stuf and regular…so if you know someone as picky, make sure and get the Double Stufs. 😉 )

-Some peanut butter (won’t take much; so you don’t need a whole jar or anything close to that.)

-Reeses…this was a pack of 8, and didn’t end up being enough 😦 If I were doing it again, definitely get two packages ($1.10 at Dillons, PS.)

Here’s what you do.

-Turn on the oven to 350 degrees.

-Line a muffin tin with liners, as so:

-Next, you’ll want to unwrap your Reese’s cups. I did it one by one as I went, but I don’t think it matter either way.

-Take a knife, and spread some peanut butter on the Reese’s cup. I did some where I spread it on the bottom, some spread on the top. Take your pick. 🙂

-Then, take an Oreo and stick the side that has the peanut butter on it to the Oreo as this:

-You’ll then want to stick these cute little sandwiches into the lined muffin tins. (There shouldn’t be anything else in the liners yet. 🙂 )

-Since I only had 8 Reese’s cups, I ran out before I was done. 😦 Since this was a recipe that I was modifying anyways, I finished the rest of the dozen how the original recipe called for – just sticking two Oreos together with peanut butter in between.

-Once your muffin tin has a little cookie and something peanut butter sandwich in each little area (what do you even call them? The holes in the muffin tins where the muffins go?) mix up your brownie batter according to the directions on the box.

-Using a spoon, spoon brownie batter into the muffin tin, making sure that it gets around the sandwich all the way around, and of course covers the top of the cookie sandwich.

-I found that by the time I finished the ones I did first had settled and I had to add more batter. But that’s okay. 🙂

-Once they are all done, stick em in the oven for about 20 minutes or until the brownies are done.

-Once they are done, let them cool. This was funny to me – when I was taking the cupcakes out of the pan, this was on the bottom of all of the wrappers. 🙂

-We were anxious and in a hurry so I took them out of the tin and set them on a rack to cool quicker. Here’s what they looked like. 🙂

-I cut one in half because I was more excited about what they looked like inside than anything else…I wasn’t disappointed.

I like that this recipe is SO easy to vary. Here are some other ideas I had as I went for varying it:

-Instead of an oreo, you could simply use two Reese’s stuck together with Peanut Butter.

-You could also add some peanut butter to the brownie batter before spooning it in, so there was peanut butter throughout more so.

-For a minty version you could use York Peppermint Patties or Thin Mints, stuck together with chocolate frosting. Or toothpaste. I would probably suggest the chocolate frosting, though.

-I debated drizzling peanut butter on the top. Basically I didn’t because I was lazy. If I did these at work, I would have because presentation is more important when they’re being sold than when they’re just being consumed for grandma’s birthday. 🙂

I also had quite a bit of leftovers after I made the dozen cupcakes. So, I got creative. I didn’t have many left over Oreos, because my father wandered into the kitchen. Remember me saying that he informed me on the differences between Double Stuf and regular? Of course he couldn’t do that without eating one or two…or four. 🙂

So, I ended up stirring peanut butter into the left over batter, spooning a little into the bottom of 6 lined muffin tin holes (gosh, I wish I knew what those were called…) sticking one oreo in, then filling it with batter. I chopped up some Reese’s mini cups that I found in our fridge and put the crumbles on top and baked ’em that way. 🙂

Secretly I wish I had gotten the bright orange Halloween Oreos. But, it’s okay. The taste isn’t aaaannnyyy different. 🙂

Enjoy! 🙂

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this is all i know.

My God will come through,

always.

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The Baking Barista

If you don’t know this, I am a barista at Metropolitan Coffee.

I absolutely LOVE my job.

One of my favorite things about it is the chance that I get to bake.

I didn’t even know that I liked to bake that much until I started doing it at work. Now, though, I LOVE doing it…baking something almost every shift. I don’t have much of a taste bud for sweets, so I don’t really eat much of what I make.

So, it’s the best of both worlds – I get to bake things I don’t want to eat, and other people pay money who DO want to eat them!

Below is one of my most recent creations.

It has been ranted and raved about over and over (and over) again.

They fly out the door almost before they cool.

And, I will admit, they really ARE delicious.

I don’t have any pictures.

Sorry.

But trust me…they are delicious.

 

Pumpkin Cream Cheese Muffins

Ingredients:

-2 cups of flour

-1 cup of sugar

-3 teaspoons of baking powder

-1/2 teaspoon of salt

-1 egg

-1/3 cup of oil

-1 cup of milk

-cinnamon and nutmeg

-1/2 of a can of pumpkin

-cream cheese frosting (if you don’t know how to make it, the recipe we use is here.)

Directions:

-Preheat your oven to 375 degrees.

-Using a whisk or fork, combine the flour, sugar, baking powder, and salt in a bowl.

-In a separate bowl, beat the egg.

-Add the beat egg, milk, and oil to the dry mix. Use a big spoon or spatula or something to stir it all together well.

-Next you are going to add the pumpkin to the mix, then shake some cinnamon and nutmeg in as well. Pretty much, you can do as much or as little as you want. I like cinnamon, so I shake a decent amount (a few teaspoons) in, as well as a shake or two of the nutmeg.

-If you want, and have some extra cream cheese laying around, cut some into pieces and stir it in. I like it fine without (because there will be cream cheese frosting later on), but I was told by a coworker *coughzackitsoncough* that I absolutely MUST make them with the cream cheese inside as well….so if you want, go for it. If not, that’s fine too. 🙂

-Go ahead and stir everything all together.

-Divide your mix into greased (or lined with muffin liners if you prefer) muffin tins.

-We have some pretty big muffin tins. Like, this batch makes 6 of our muffins. SO, assuming yours won’t be that big, I don’t really know how long to tell you to cook them. 😉 We do ours for about 22 minutes. So, my guess is around 15. Just use a toothpick, and they’re done when it comes out clean. 🙂

-Let your muffins cool a little bit. If your cream cheese frosting isn’t runny enough to drizzle microwave it for about 30 seconds or so, then just use a fork or spoon or whatever and drizzle as much on top as you want.

-Now you are free to dig in. Of course, they are best warm. So warm up the leftovers a bit when you devour. 🙂

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