crack blondies

Okay, so I know I literally just posted about my favorite chocolate chip blondies. But, the other day, something happened... Something I need to share immediately or else it's like it never happened. Crack blondies. Guys, this is a real thing.. as of right now. I know that sounds all sorts of suspicious, but they are actually incredibly awesome and not at all shady. For one thing, they do not in fact contain crack. Crack blondies are a spinoff of [the more well-known] crack brownies. They are like "crack" because the two additional layers of marshmallow and peanut butter chocolate krispies keep you wanting more. When I did a personal taste test, I found myself continuing to eat every crumb of the square and I didn't even understand why I was doing this. There's just a lot going on and it all works. 

Clearly, my goal in life is to send you all into diabetic shock. This treat is absolutely over the top, but that's exactly what makes it so great. If your sweet tooth isn't satisfied with one square, then don't talk to me ever again. 

Don't be discouraged by the list of directions. My intent was to be thorough so you could replicate this creation. You don't even need a stand mixer to make these, which just doesn't happen very often in my kitchen anymore.

Crack Blondies

Yields one 9x13-inch pan

INGREDIENTS

Chocolate Chip Blondies (from Taste and Tell)

1 cup (2 sticks) unsalted butter, melted

2/3 cup white granulated sugar

1 cup light brown sugar, packed

2 large eggs, room temp.

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp salt

2 cups semisweet chocolate chips

Marshmallow Layer

10 oz. bag of miniature marshmallows

Peanut Butter Chocolate Krispies Layer

1 1/2 cups semisweet chocolate chips

1 1/2 cups creamy peanut butter

3 Tbsp unsalted butter

3 cups Rice Krispies cereal (or equivalent)

DIRECTIONS

1. Preheat oven to 350 degrees F. Line 9x13 inch pan with parchment paper. I spray with cooking spray first to help the parchment stick. Then proceed with two folded pieces of parchment that overextend past the edges of the pan (one lengthwise and one across the width, making a criss-cross). For visual help, see picture from previous post here. I do not add any extra cooking spray or butter. The parchment alone will prevent sticking.

2. For Chocolate Chip Blondies: In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla.

3. Add flour and salt and stir gently with a spatula to combine. Mix until just moistened (do not overmix). Fold in chocolate chips. 

4. Transfer mixture into parchment-lined pan. Spread the batter out event across the surface of the pan. 

5. Slightly underbake the blondies, about 38-40 minutes. The top should be slightly golden and a toothpick inserted into the center does not come out perfectly clean. 

6. For Marshmallow Layer: Remove the pan of slightly underbaked blondies out of the oven pour the entire bag of marshmallows across the top of the blondies. Distribute into an even layer. Put the pan back into the oven for 2-3 more minutes. You want the marshmallows to soften.

7. Remove pan from the oven. With a knife dipped in water, spread the softened marshmallows into an even layer. Allow pan to cool completely.

8. For the Peanut Butter Chocolate Krispies Layer: In a medium saucepan on the stovetop, heat butter, chocolate chips, and peanut butter together until well-combined and smooth in consistency. Then remove from the stovetop. Add Rice Krispies cereal and stir until the cereal is completely covered with the mixture.

9. Pour peanut butter chocolate krispies on top of the marshmallow layer. Use a spatula to spread it out into an even layer. Refrigerate the pan until the top layer solidifies and is no longer gooey.

10. Use the extended parchment to pull the contents out easily and place onto a large cutting board. With a sharp knife, cut into desired pieces. Eat right away or store in an airtight container for up to 2-3 days.

royal chocolate- marshmallow bars

On my iPhone, I have at least 12 windows open on Safari. It's been like this for at least 6 months, which is kind of embarrassing. Every once in a while, I'll come across a recipe I want to try and leave the window open. I do this with the hope that, eventually, I'll actually have time to get the ingredients together and make it. You might be thinking: why not just bookmark these recipes? Good question. Here's my answer. I only bookmark recipes that I have already tried and are proven to be worthy of my recipe box. For the record, I didn't say it was a good answer.

So where is this going? On my first day off this summer, I immediately scrolled through the 12 open windows on my iPhone. I decided to make the Royal Chocolate- Marshmallow Bars by Recipe Girl.  I had all the ingredients, so it just seemed like an easy choice. 

Royal Chocolate- Marshmallow Bars

Recipe adapted from Recipe Girl

INGREDIENTS

1st layer

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/2 cups granulated white sugar

3 large eggs

1 tsp vanilla extract

1 1/3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

3 Tbsp unsweetened Dutch process cocoa

2nd layer

10 oz. bag of miniature marshmallows

Topping

1 cup of semisweet chocolate chips

3 Tbsp unsalted butter

1 cup peanut butter

2 cups Rice Krispies cereal

DIRECTIONS

1. Preheat the oven to 350 degrees F. Spray a 12x9 inch pan with nonstick cooking spray. Also line the pan with parchment so that there is extra parchment that hangs over all sides. *I do this because it makes removing the final product from the pan super easy once it's cooled. You can just lift it out carefully.

2. In a medium bowl, whisk together flour, baking powder, salt and Dutch process cocoa. Set aside.
3. In a stand mixer or large mixing bowl with a hand mixer, mix butter and sugar on medium high speed until well-combined. Then, add vanilla and eggs one at a time. Keep on medium high speed until light and fluffy.
4. Add dry mixture to the butter mixture. Mix on stir speed until just combined. 
5. Spread this batter into your parchment-lined pan and bake for 20-25 minutes or until set. (*The original recipe used a 15x10 inch pan which required about 15-18 minutes. I had to add more time, but it's best to gauge based on if it's set and not wiggling around when you move the pan.)
6. After first layer is done, immediately pour the marshmallows on top and return back to the oven for 2-3 more minutes. With a knife dipped in water, spread the melted marshmallows into an even layer over the first layer. Let cool.
7. For the topping, heat chocolate chips, butter, peanut butter in a small saucepan on low heat. Stir occasionally and heat until the ingredients are well combined. Remove the saucepan from the stovetop and add Rice Krispies. Spread this mixture evenly over the marshmallow layer.
8. Chill until firm (topping layer is set). Cut into bars.

I made a few slight adjustments to the original recipe when I made these. I used a smaller pan (12x9 instead of 15x10). Even though I have a 15x10 inch jellyroll pan, I wanted the layers to be thicker and more substantial. It's really a preference and either will work. It's like choosing to make regular brownies or extra thick brownies. Remember, just like the directions on the back of a brownie mix box, account for extra baking time if you use a smaller pan.

These bars are crazy good. It looks super sweet and overwhelming, but it's really not. The first layer is like a hybrid of a brownie and cake. It's not overly sweet or dense. The 2nd layer of marshmallows makes you feel like you're biting into a cloud-- an airy, gooey cloud of heaven. And the top layer of chocolate, peanut butter, and Rice Krispies.. it's like everything you didn't know you wanted in a dessert. (See my Everything Rice Krispies Treats if you like this combo, too). 

Give these bars a try. This recipe is definitely going in my recipe box.

gluten-free peanut butter campfire cookies

Happy June! I've been so preoccupied with the million new things in my life that I have been seriously slacking. I know. I'm sorry. I'll try to make it up to you. Not sure how, but I'll start with this.

For my gluten-free amigos, I have something sweet for you. Unfortunately, it is not Paleo. There's peanut butter (and we all know peanuts are a legume, not a nut!). And sugar. Duh. My best baking partner-in-crime. There's something about not using sugar that is somewhat disturbing when it comes to making baked goods. I know that's not really what some of you may want to hear from me, but you're going to have to get over it for now. Baby steps, people. Baby steps. That's all I can say.

Why don't we all just revel in the fact that these pb cookies are flourless? And have chocolate. And marshmallows. The only thing missing is a kumbayah sesh by the campfire. I'll bring the cookies.

Gluten-Free Peanut Butter Campfire Cookies
Adapted from The Girl Who Ate Everything
Yields about 21 cookies

INGREDIENTS
1 cup creamy peanut butter
1 cup firmly packed light brown sugar
1 large egg
1 tsp baking soda
1 cup mini marshmallows
1/2 cup chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Mix together all ingredients except marshmallows and chocolate chips. When dough is well blended, fold in marshmallows and chocolate chips.
3. Form 1 1/2-inch dough balls. You can do this with your hands, but I like to use a small cookie scoop because it's easier and there's also more uniformity.
4. Place dough balls on a parchment-lined cookie sheet.
5. Pat down each portion slightly with the palm of your hand.
6. Bake in your preheated oven for 4 minutes, rotate your cookie sheet, and continue baking for an additional 5 minutes or until the tops begin to brown.
7. Allow to cool almost completely on the cookie sheet. I find it is best to not rush to get them off the sheet or they will likely crumble apart. Peanut butter cookies, in general, tend to be more delicate, especially when they are flourless. As they cool, they will be more of a cookie and less of a mess.
8. Carefully transfer to a wire rack to finish cooling. Eat while they are still warm or store in an airtight container for later consumption.

everything rice krispies treats

Bite-sized treats are my weakness. When I'm craving something sweet, I usually just need one satisfying bite. For days, I've been thinking about making a really intense Rice Krispies treat. My newest creation is nutty, crispy, chewy, chocolaty, toasted, crunchy. The taste and texture is crazy good and each bite has a little bit of everything. And thus, I present to you.. Everything Rice Krispies Treats. I promise you will never snap, crackle, and pop the same again.

Everything Rice Krispies Treats
yields one 9x13in. tray

INGREDIENTS
5 cups Rice Krispies cereal (or something similar)
4 Tbsp (1/4 cup) unsalted butter
10.5 oz bag of marshmallows (10 oz bag will work, too)
1/2 cup creamy peanut butter (I use the creamy unsalted PB from Trader Joe's with peanuts as only ingredient)
1 1/2 cups chocolate chips
3/4 c. shredded coconut, toasted

DIRECTIONS
1. Prepare your tray. Line a 9x13in pan with parchment paper. To help it stay in place, you can spray the pan lightly with non-stick cooking spray, then press the parchment on top.
2. To toast the shredded coconut: Spread shredded coconut onto a parchment-lined baking sheet. In a preheated 350 degree oven, bake for about 8 minutes or until golden brown. Do not burn! Check after about 5 minutes and keep an eye on it. It can darken quickly.
3. Measure out Rice Krispies into a bowl. If you've made Rice Krispies treats before, you know that having everything ready to go is helpful!
4. On medium heat on stovetop, melt the butter is a large pot. Once the butter is melted, add marshmallows. Use a heat-resistant spatula to stir marshmallows frequently until completely melted, so it won't stick to the bottom of the pot. 
5. When the marshmallows have formed a melted goo, add peanut butter to the mixture. Mix well until incorporated. Try to do this quickly. 
6. Turn off heat. Off the stovetop, add Rice Krispies cereal. With the spatula, carefully stir until marshmallow mixture and cereal are blended. It helps to scrape the marshmallow mixture from the bottom and fold it over the top of the cereal, repeating this motion.
7. Assemble: Dump mixture into your prepared parchment-lined pan. Spread mixture, creating an even layer on the bottom of the pan. 
8. In a microwaveable bowl, microwave chocolate chips in 30 second intervals (stirring in between) until completely melted. It should take less than 2 minutes. Do not burn chocolate.
9. Add melted chocolate on top of the Rice Krispies layer. Use spatula to even it out, so the Rice Krispie layer is completely covered. Sprinkle toasted coconut on top of the chocolate.
10. Pop the pan into the refrigerator for about 20 minutes or until the chocolate is completely set and hardened.
11. Eat: At this point, you're pretty much done. The layered Rice Krispies treat should come out of the pan easily by gently lifting the parchment out of the pan. If you don't want one giant Everything Rice Krispies Treat, then cut into pieces however you like.

Wanna s'more? Some more of what?

So, basically, I'm kind of a mess. There, I said it. I spend most of my time on Pinterest, in the kitchen, or buying all the sparkly things. I can't help myself. I'm obsessed. Surprisingly, I still have friends who accept my crazy... probably because I stuff them with baked goods (and let's face it, baked goods make everything okay).

I am a true baker at heart but ironically do not have much of a sweet tooth. There is something about kneading massive amounts of dough, crafting perfectly-shaped cookies, frosting delicate cupcakes, and the orgasmic smell of buttery and sugary goodness that is just so incredibly relaxing and enjoyable. However, more than anything, sharing the edible love with everyone else is the real reason why I will never stop. Happiness can certainly be so simple and so sweet.

The other half of my double life is devoted to baubles. Really, how many statement necklaces can one person own? Well, stay tuned and you will soon find out. Once you miss out on something because you hesitated over the purchase button for too long, you will never be the same. And that's how it started for me. If it's sparkly, I'm pretty much sold. But these days, everything is sparkly, so I'm pretty much screwed.

I'm not a fashion or culinary blogger, and I'm not going to pretend like I have any expertise in these areas. This is just my life. Sometimes I find really great recipes or want to show off my latest bauble. And this may be a better, more organized platform to do so than having all my Facebook friends and Twitter followers judge me for all the daily uploads.

With that said, I will leave you with this: the most delicious, fail-proof s'mores cookies I've ever come across. Thanks to The Girl Who Ate Everything , my s'mores world has officially been rocked.

S’mores Cookies
Source: Ice Cream Before Dinner
 
Ingredients:
11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon (you can cut this down or eliminate it if you don't like the strong cinnamon flavor)
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Instructions: 
1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
3. Add the flour mixture to the butter mixer and combine on low speed.
4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight. (The chill time doesn't really make much of a difference. It's not a super sticky dough)
5. Preheat the oven to 375 degrees. Line baking pans with parchment paper.
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching).
7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
9. Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. 
10. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

For someone who doesn't like to consume many sweets, I have a weird fascination with s'mores. Maybe it's because one of my all-time favorite childhood movies is The Sandlot. Though if I'm being honest, gooey marshmallow plus crispy graham cracker plus melty chocolate equals love.. always. The problem with the classic s'more is that it only tastes good when eaten right away-- no time to think about the gluttonous compilation of ultimate sweetness I am shamelessly stuffing into my face. 

These cookies are the greatest adaptation of the classic s'more. This s'more maintains the perfect balance of slight chewiness from the cookie and the familiar crunch from the piece graham cracker it lays on top of like a pillow. The cookie comes out exactly the same whether you bake the dough immediately or after refrigerating. It's not a super gooey dough and I hate waiting, so I always bake them immediately. Plus, you can bake the whole batch right away because they stay fresh for quite a few days. Each day after they're baked, they seem to taste better and better to me. Until you get to like day 6 or 7-- but really, if there are any survivors at all after day 2, there is a serious problem.

Here's proof I made these and they turn out as heavenly as described..

Okay, can you tell I love these cookies? I could probably continue talking about them, but instead I'll just encourage you to try them yourself. Go.. do it.. now!