Tag Archives: powdered sugar

Delicious Peanut Butter Brownies

Last Sunday, we had dinner at a friend’s house. As is often the case, I was in charge of bringing the dessert. It was a busy weekend, so when Sunday came around, I knew exactly what I would make. They’re portable. They’re easy. And they’re absolutely delicious…peanut butter brownies.

You may remember, a while back I wrote about candy bar brownies, which are amazing. This is a little twist, taking them even further! For the peanut butter brownies, you need a batch of brownie batter. Feel free to make your own from scratch, or use a store-bought brownie mix. Either way, they’re so doctored up, they’ll be delicious.

To the brownie batter, fold in a 12 oz bag Reese’s Peanut Butter Cup miniatures, chopped. And I know, it may seem like a lot, but trust me, you want the whole bag! Pour the batter into a greased 13×9 inch pan and bake as you normally would. While the brownies are baking, we’re going to take the next step to put these over the top.Reese'schoppedready to foldbatterbakedThree words…peanut – butter – frosting! Yes, it’s amazing, and the perfect addition to these brownies. Beat 1 stick softened butter until creamy and smooth. Add 1 cup creamy peanut butter and thoroughly combine. Add 2 cups powdered sugar and mix until combined. If the frosting is too thick, add 1-2 tablespoons milk until the desired consistency is reached.butterpeanut butterpowdered sugarreadyOnce the brownies are cooked and cooled, cut into squares. Pipe each square with a big dollop of frosting. I just used a plastic bag with the corner cut, but feel free to be fancy.browniescutready for frostingdoneNeedless to say, these brownies are always a huge hit. They are perfect for the peanut butter addict, or, really, whoever had taste buds! 🙂 Enjoy!

A Great Mother’s Day Dessert…Lemon Bars!

Ingredients ReadyFor most Mother’s Days, I cook dinner for the family.  The number of siblings varies from year to year as commitments may be with in-laws, but at least my mom is always there…actually, my mom and my sister, who is also a mom, of 3 boys.  And, the good son and brother that I am, I try to incorporate some of their favorite foods into dinner.  The menu always varies drastically, but one pretty common ingredient, at least with dessert, is lemon.  My mom loves lemon desserts, so I’ve made lemon meringue pies, lemon curd tarts, even lemon ricotta cookies (FYI, Giada has an amazing recipe for these…you have to try them!), but one of my favorites, and the easiest, is lemon bars.

Lemons JuicedOver the years, I’ve tried a number of different lemon bar recipes, and was about to give up.  There have been ones that are too runny, and others that have been too sweet or too tart.  Then I found this one.  This recipe is absolutely perfect.  It’s easy to make, and the lemon bars come out perfectly sweet and tart, with a buttery crust, and custardy filling.  I found this recipe on allrecipes.com, where it is appropriately named “The Best Lemon Bars.”

CrustTo start, beat 1 cup softened butter with 1/2 cup sugar until light and creamy.  Add 2 cups flour.  Mix until combined.  Pour into a greased 9×13 inch pan and press it down into an even layer.  Bake the crust for 15-20 minutes in a 350 degree oven, or until firm and golden.Crust Ready for Oven

Filling IngredientsWhile the crust bakes, whisk together 1 1/2 cups sugar and 1/4 cup flour.  Add 4 eggs and the juice of 2 lemons.  Whisk until well combined.  When the crust is finished baking, as soon as it comes out of the oven, pour the egg mixture over the crust.Pouring

Powdered SugarBake for an additional 20 minutes in the same oven.  They may look too soft, but they will firm up when they cool.  Once cooled, sprinkle the top with powdered sugar, and cut into bars.

One tip about the powdered sugar, I sprinkle the powdered sugar on the top, cut them, then sprinkle again.  I find that it makes my messy cuts look perfect…and a little extra powdered sugar never hurt anyone!

These really are a great dessert for Mother’s Day.  And speaking of Mother’s Day, hopefully you’re all taking care of the mothers in your life on Sunday.  For all of you moms, I hope you have a wonderful and relaxing day.  Happy Mother’s Day!  Tray of Lemon Bars

 

Getting Ready for St. Patrick’s Day with Irish Potatoes

Ok, I’ll admit it, I’m not Irish.  My last name is D’Addezio, and, well, you can’t get much more Italian than that.  In fact, I’m pretty sure that none of my ancestors ever came from the Emerald Isle.  But I can’t pass up a St. Patrick’s Day staple…Irish Potatoes!  If you’ve never had them, they are a sugary sweet, coconuty (it could be a word), dripping in cinnamon little candy, and they are delicious.  They’re also very easy to make!

MixingTo start, beat 4 tablespoons butter (half a stick) with 4 oz cream cheese (half a block) until fluffy.  Make sure both the butter and cream cheese are at room temperature so they combine easily.  Add 1 teaspoon of vanilla and mix until combined.  Next, add 4 cups powdered sugar, about 1 cup at a time, and mix thoroughly after each addition.  Finally, add 2 1/2 cups sweetened shredded coconut and keep the mixer going until it’s all mixed together.  Cover the bowl with plastic and stick it in the fridge for about an hour or so to make the rolling easier.

RollingAfter about an hour, or even overnight if you have time, take out the mixture.  In a dish, sprinkle 3 tablespoons cinnamon.  Take about a teaspoon of the coconut mixture and form it into a little potato, then roll it in the cinnamon to cover completely.  Lay the potatoes on a parchment lined cookie sheet and continue until you’re finished the whole mix.  I made 44, but I’d say you’ll make between 40 and 50 small potatoes.  You don’t want these too big, as they are sweet and rich, but also delicious.  Once you’re finished, store them in the refrigerator so they stay firm.

Even though the recipe is pretty easy, I seemed to make a mess with the powdered sugar.  Make sure you turn the mixer on LOW when you’re adding the powdered sugar!

Good luck and Happy St. Patrick’s Day!Mess