dragon620026:

S’more Brownies
original recipe from allrecipes

• 1 (21.5 ounce) package brownie mix
• 6 graham crackers
• 2 cups miniature marshmallows
• 8 (1.5 ounce) milk chocolate bars, coarsely chopped
•  
• Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased foil-lined 9x13 inch pan.
•  
• In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s’more mixture aside.
•  
• Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s’more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares. Enjoy!

Deep-Dish Chocolate Chip Cookie for One

 Ingredients (1 serving):

• 1 Tbsp unsalted butter, at room temperature
• 1/2 Tbsp unrefined granulated sugar, such as evaporated cane juice
• 1/2 Tbsp packed light brown sugar
• 1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)
• tiny splash pure vanilla extract
• 2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)
• 1/8 tsp baking soda
• tiny pinch salt
• heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire

Instructions

In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.

Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.

Nutritional Information:

253.2 calories, 13.8 grams fat, 8.4 grams saturated fat, 2.9 grams fiber, 17.5 grams sugars, 2.4 grams protein

cookmeskinny:

Chocolate Protein Muffins 

These make a great breakfast food or even pre-workout snack if you want to get some protein & carbs in for energy! These are a super delicious and healthy alternative to Chocolate Muffins, with only 60-110 calories each (depending on size) and plenty of protein! 

 

Yields: 12 large muffins, or 24 small muffins

 

Ingredients:

• 1 and 3/4 cup oats
•  3 egg whites
•  3/4 cup unsweetened cocoa
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla extract
• 1/2 cup plain Greek yogurt 
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup hot water
• 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
• 1/2 cup semi-sweet chocolate chips (or even better — dark chocolate chunks for antioxidant power!)

 

Directions

1. Preheat  oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. 
2. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
3. Place mixture in a bowl and gently stir in  the chocolate chips. Scoop mixture into prepared muffin pans.
4. Place muffins tins in the oven for approximately 15 minutes.  
5. Let cool & enjoy!!!

prettygirlfood:

Blackberry Pie Bars

Crust and Topping

• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 1/4 tsp salt
• 1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling

• 4 large eggs
• 2 cups sugar
• 1 cup sour cream
• 3/4 cup flour
• pinch salt
• zest of 1/2 lemon
• 1 tsp almond extract
• 2 (16-oz) packages frozen blackberries, thawed and drained

To make the crust and topping, preheat the oven to 350 degrees.  Grease a 9x13 inch baking pan. 

Combine the flour, sugar, and salt in the bowl of a food processor.  Pulse a few times to mix.  Cut the butter into 1/2-inch cubes, and add to the flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping.  Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes.  Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract.  Gently fold in the berries and spoon the mixture over the crust.  Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

especiallygoodfinder:

theweepingtimelord:

Lembas Bread (Lord of the Rings “authentic” Elvish bread)

Ingredients: 

 2 ½ cups of flour
1 tablespoon of baking powder
¼ teaspoon of salt
½ cup of butter
1/3 cup of brown sugar
1 teaspoon of cinnamon
½ teaspoon honey
2/3 cup of heavy whipping cream
½ teaspoon of vanilla

Directions:

Preheat oven to 425F. Mix the flour, baking powder and salt into a large bowl. Add the butter and mix with a well till fine granules (easiest way is with an electric mixer). Then add the sugar and cinnamon, and mix them thoroughly.

Finally add the cream, honey, and vanilla and stir them in with a fork until a nice, thick dough forms.

Roll the dough out about 1/2 in thickness. Cut out 3-inch squares and transfer the dough to a cookie sheet.Criss-cross each square from corner-to-corner with a knife, lightly (not cutting through the dough).

Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.

***Let cool completely before eating, this bread tastes better room temperature and dry. Also for more flavor you can add more cinnamon or other spices***

HOLY TOLKIEN DOING THIS

Caramel Apple Cheesecake Bars

Ingredients:

• Crust:
  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar 
  • 1 cup (2 sticks) butter, softened

• Cheesecake Filling:
  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar, plus 2 tablespoons, divided
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract

• Apples:
  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

• Streusel Topping:
  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup (1 stick) butter, softened
• 1/2 cup caramel topping

Instructions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar.
3. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly.
4. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil.
5. Bake 15 minutes or until lightly browned.
6. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth.
7. Then add eggs, 1 at a time, and vanilla.
8. Stir to combine.
9. Pour over warm crust.
10. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg.
11. Spoon evenly over cream cheese mixture.
12. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
13. Sprinkle Streusel topping over apples.
14. Bake 40-45 minutes, or until filling is set.
15. Drizzle with caramel topping and let cool.
16. Serve cold and enjoy!

Roasted Parmesan Sweet Potatoes

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 large cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 2-3 tablespoons Parmesan cheese, finely grated
• 1/2 teaspoon dried thyme
• Salt and Pepper to taste

Instructions:

1. Preheat oven to 400 degrees and position oven rack to middle position.
2. Line the bottom of a large baking sheet with aluminum foil.
3. In a medium sized bowl, place the prepared, cubed sweet potatoes, garlic, olive oil, Parmesan cheese, dried thyme.
4. Distribute the ingredients evenly to cover the sweet potatoes.
5. Sprinkle with salt and pepper to taste.
6. Transfer the sweet potato mixture to the prepared baking sheet and spread out the potatoes so that they are in a single layer.
7. Roast in oven for about 40 minutes -OR- until the sweet potatoes can be easily pierced with a sharp knife.
8. Set the oven to broil and broil until the tops of the sweet potatoes start to brown, about 8-10 minutes (keep an eye on the potatoes when broiling, as your time may differ and you want to take care not to burn them).
9. Serve immediately.

S’mores Bars

Ingredients:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Instructions:

1. Preheat oven to 350°F.
2. Grease an 8-inch square baking pan.
3. In a large bowl, cream together butter and sugar until light.
4. Beat in egg and vanilla.
5. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
6. Add to butter mixture and mix at a low speed until combined.
7. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
8. Place chocolate bars over dough.
9. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
10. Spread chocolate with marshmallow creme or fluff.
11. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
12. Bake for 30 to 35 minutes, until lightly browned.
13. Cool completely before cutting into bars.
14. Enjoy.

Nutella Gooey Butter Cake

Ingredients:

Cake

• 1 (18-1/4 ounce) Box Duncan Hines Dark Chocolate Fudge Cake Mix
• 1 large Egg
• 1/2 cup butter, melted

Filling

• 8 oz cream cheese, softened
• 2 large eggs beaten
• 1 cup Nutella
• 1 teaspoon vanilla
• 2 cups powdered sugar

Instructions:

1. Heat oven to 325° F and lightly grease 13x9-inch pan
2. Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into bottom of greased pan with fingers.

For filling:

1. Using an electric mixer, blend, cream cheese, 2 beaten eggs, nutella and vanilla. Then slowly and powdered sugar and beat until smooth.
2. Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not overbake, the center should be a little gooey)
3. Dust with powdered sugar on top after cake has cooled.

Cheddar Bacon Ranch Chicken Pasta

Ingredients:

• 1 lb mostaccioli or other short pasta
• 6 strips bacon, diced (pre-cooked or “bacon bits” will work)
• 1 Tbsp butter
• 2 boneless skinless chicken breast halves, cut into bite-sized pieces
• 2 Tbsp all-purpose flour
• 1 packet ranch dressing mix
• 2 cups milk
• 1 cup shredded cheddar cheese
  
• salt and pepper to taste

Instructions:

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp.
3. Remove from pan onto paper towels. D
4. rain all but one tablespoon of bacon drippings from the pan.
5. Season the chicken with salt and pepper.
6. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet.
7. Cook until tender, no longer pink, and slightly browned.
8. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly.
9. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly.
10. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted.
11. Taste for seasoning and adjust as needed.
12. Serve each plate of pasta with more bacon sprinkled over the top. 

** Green onions would also be a delicious topping.