cookie dough frosted fudgy brownies.

I cannot even describe how wonderful these brownies are- they are so rich and dense and moist and chocolate-y and just plain amazing. It starts with a homemade brownie recipe that mimics a box brownie mix and is topped off with safe-to-eat cookie dough frosting. Just take my word for it- these gems are worth all the calories I didn't calculate ;)

cookie dough frosted fudgy brownies 

by mel's kitchen cafe & mel's kitchen cafe

Fudgy Brownie Ingredients:

10 tablespoons (1 1/4 sticks or 5 ounces) butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup all-purpose flour

Cookie Dough Frosting Ingredients: 

1/4 cup butter, softened
1/4 cup brown Sugar
1/8 cup (2 tbsp) granulated sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
6 tbsp cup all-purpose flour
pinch of salt
1/2-1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides (if you are going to cut all the brownies at once). 
2. For the brownies, combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 30 minutes. Let cool completely on a rack. I put them in the refrigerator to cool quickly. :)
5. For the cookie dough frosting, in a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. If the brownies are cool enough, you shouldn't have trouble getting the frosting on successfully. The original author suggests to slightly wet hands and pat the dough down gently so it doesn’t pull up the brownies. Cut into squares. Store in the refrigerator. They taste AWESOME cold.

Recipe Credit:

 http://www.melskitchencafe.com/cookie-dough-topped-brownies/

&

http://www.melskitchencafe.com/the-best-fudgy-brownies/

flourless chocolate chip cookies.

I finally found a chocolate chip cookie recipe that contains only whole foods. I have no issue making (or eating) a good old fashioned chocolate chip cookie with lots of butter, all purpose flour, and granulated sugar but this sounded like a fun and healthier recipe to try. I am also going to be trying another whole food recipe with my friend, Hannah - sweet potato brownies!

You should definitely check out more recipes on http://mywholefoodlife.com/ - I am so excited to try more of her recipes!

Ok, back to the recipe. Oh and you might even have some of these ingredients on hand already! These chocolate chip cookies contain honey OR maple syrup, cashews, vanilla, sea salt, and lots of chunky dark chocolate. That's it, I promise! 

~

flourless chocolate chip cookies from my whole food life

Ingredients

• 1 1/2 cups cashew butter*
• 1/4 cup + 1 Tbsp honey or maple syrup
• 1 tsp vanilla extract or ground vanilla beans
• 1/4 tsp sea salt (omit if cashew butter is already salted)
• 1/3 heaping cup dark chocolate chips or chunks

Instructions

1. Preheat oven to 350 degrees
2. In a food processor, combine all the ingredients, except for the chocolate.
3. Mix it all up until it looks like dough.
4. Stir in the chocolate chips.
5. Drop cookies onto a lined baking sheet. 
6. Bake for 8-10 minutes.
7. Let cool completely before removing from the cookie sheet. 
8. Store in an airtight container or in the freezer for longer keep.

*I made my own using 2 cups of plain cashews. Easily grind them up in a food processor for about 5 minutes or until it is butter-like consistency.

Recipe Credit: http://mywholefoodlife.com/2014/04/21/flourless-chocolate-chip-cookies-2/

pb marshmallow chocolate chip bars.

an easy, ooey gooey cookie bar recipe that will be sure to please any crowd! 

Here's some real life proof as to why you should make these now...

Proof 1: I sent these to work with Grant and he said they disappeared by 10 AM.

Proof 2: He doesn't usually like pb/chocolate desserts but he gobbled these up.

Proof 3: These took minutes (not hours) to throw together and bake.

Proof 4: Do I even have to say it? Peanut butter + chocolate + marshmallows are always, always, always best friends!

~

pb marshmallow chocolate chip cookie bars

 from back for seconds blog

Ingredients

• 1 cup unsalted butter (softened)
• 3/4 cups creamy peanut butter
• 1 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 1/4 cups all purpose flour
• 2 cups semi sweet chocolate chips
• 1 1/2 cup mini marshmallows

Directions

1. Preheat oven to 350 degrees
2. Cream together butter, peanut butter, and sugars
3. Add eggs and mix again
4. Gradually mix in salt, baking soda, and flour just until incorporated, do not over mix
5. Fold in marshmallows and chocolate chips
6. Pour into 9x13 inch pan (lined with parchment or greased well)
7. Bake for 20 minutes or until lightly browned on edges, do not over bake
8. Center may look jiggly from marshmallows but I promise it will set after it cools
9. Cut into squares and store in tightly sealed container

    

no yeast cinnamon rolls.

Sometimes I think I should have called my blog "The Lazy Baker". Why you ask? Because let's just face it, I am so lazy sometimes!

Example A: I stopped making pizza crust that has to rise because I hated waiting for it to rise and I felt like I screwed it up half the time.

Example B: I wanted to make cinnamon rolls for Mother's Day today but I didn't want to wait for the yeast to rise and to possibly find that maybe it didn't even work! 

Catch my drift? Well anyway, I come with good news! I found this awesome no rise, no yeast cinnamon roll recipe. You're welcome.

These were a serious hit. They were everything a cinnamon roll should be: warm,  gooey, and bursting with cinnamon goodness. They also drip with cream cheese frosting goodness. I already ate one today and my mouth still waters thinking about it. Go make these now or the next time you need a good brunch accompaniment! 

~

no yeast cinnamon rolls from  Back for Seconds Blog

Ingredients

Dough

• 2 1/2 cups flour
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/3 cup sour cream
• 3/4 cups buttermilk*
• 1/4 cup canola oil

Filling**

• 1/4 cup butter, soft or melted
• 1/4 cup brown sugar
• 1/4 cup sugar
• 2 teaspoons cinnamon

Icing

• 4 tablespoons butter (softened)
• 4 tablespoons cream cheese (softened)
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1-2 tablespoons milk

Instructions: 

1. Preheat oven to 375 degrees
2. Put all dough ingredients in a stand mixer.  Mix together until dough forms. I used my dough hook attachment.
3. Sprinkle flour onto your rolling surface. Roll out dough into a rectangle. Make sure dough is about 1/8" thick.
4. Spread 1/4 cup butter evenly onto rolled out dough. Mix sugars and cinnamon together in a separate bowl. Evenly distribute cinnamon-sugar mixture onto rolled out dough.
5. Roll up the dough and slice (with floss or a knife) into 12-14 rolls. Place into greased baking pan, allowing enough room for rolls to expand.***
6. Bake for 20-25 minutes, or until rolls are brown and puffy. 
7. While rolls are baking, make the icing. Start by beating the 4 Tbsp butter and 4 Tbsp cream cheese together. 
8. Next, add vanilla, powdered sugar, and milk until creamy, or until it is at your desired consistency.
9. Once the rolls are out of the oven, pour icing over them.
10. Enjoy!!

*I put ~3/4 T lemon juice in measuring cup and filled the rest of the way with milk.

**The original recipe uses 1/3 c sugar, 1/3 c brown sugar, and 1/2 cup butter.

*** I stopped at this point, covered the rolls in plastic wrap and waited until the next day to bake them.

peanut butter banana pupcakes.

Our puppy, Rose, turned 1 on April 19th. I just had to make her a special birthday treat. And I was pumped to find this dog-friendly recipe from my feelings taste like a cupcake blog. It has 2 of Rose's favorite foods: peanut butter and bananas so it is pretty much perfect. And let me tell you- she devoured her cupcake!

        

      

    

I opted not to make the frosting but instead put a dollop of peanut butter on top and stuck a dog bone on top. In case you were wondering, she saved the dog bone for last :) 

Rose getting ready to demolish that cupcake!

Peanut Butter Banana Pupcakes:

1 1/2 cups whole wheat flour
1/3 cup rolled oats
2 ripe bananas
1/2 cup natural, unsweetened applesauce
1/2 cup natural peanut butter
2 eggs
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda

Directions:
1.  Mash up bananas.  Add eggs, vanilla, applesauce and peanut butter to mixture.  
2. Combine flour, oats, baking powder and baking soda.
3. Add flour to wet mixture and stir.
4. Divide batter into cupcake pans.  
5. Bake for 15-20 minutes or until a toothpick comes out clean.

Recipe Source: http://www.myfeelingstastelikecupcakes.com/2012/05/banana-peanut-butter-pupcakes.html?m=1