Triple Chip Cookie Bars – AKA Death By Blondie

The first time I made these, my husband and I killed the entire  pan in 48 hours, after which he looked at me and said, never make those again.

Here we are two weeks later and not only am did I make them again, I’m going to share my recipe with you guys. (By the way, he looked at me, while devouring another piece of this and said, “Seriously, don’t make these. I don’t want this, but I DO”)

Ingredients:

  • 3/4 cup white sugar
  • 1 cup brown sugar
  • 1 cup room temperature salted butter
  • 3 eggs
  • 3 cups flour
  • 1 tsp vanilla
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • Chocolate chips
  • Peanut Butter chips
  • Butterscotch Chips

Directions:

  1. Preheat your over to 350.
  2. This is a stiff batter, so I use my kitchen aid. Cream together your butter, vanilla and sugars
  3. Mix in one egg at a time, until all three are well incorporated.
  4. In a separate bowl, make a dry mix out of your flour, salt, baking soda and baking powder.
  5. Slowly mix your dry ingredients into your wet mix, and let this go until it is very well mixed together.
  6. Once your batter is complete, add in your chips with a spatula. I use Chocolate, Peanut Butter and Butterscotch to the tune of a cup and a quarter total.
  7. Spread into an ungreased 9 x 13 pan and bake for 30 minutes until the top starts to turn golden brown.
  8. Take it out of the oven, cover the pan in tin foil and bake for an additional 20 minutes or so until it passes the toothpick test.


I would post more pictures, but I was to excited to get this done. So I could eat it.  Priorities.

Lots of projects going on, as per usual. We have a production kitchen to finish, a garden fence to get up, a new chicken run to install, and about a million other things. I have an update blog in the works.

So until next time, have a wicked good evening.

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Easy, Homemade Chocolate Syrup 

This is the third and last installment of my blog series about making this seriously delicious Peanut Butter Pie with this super easy and tasty graham cracker crust. This is the chocolate syrup that, I promise, really needs to be layered in between the peanut butter and whipped cream layers. And then, drizzled on top of the whole deal. Or, just eaten by the spoonful, because that how much I love chocolate.

Its 5 ingredients,  which is a lot less then whats in your national/store brands that actually COST more to bring home, then this does to make.

If you make excess, it stores well in the fridge for a few days, but I would hot water bath can any large amount.

Gather your ingredients:

  1. Unsweetened Cocoa Powder
  2. Granulated Sugar
  3. Salt
  4. Vanilla Extract
  5. Water

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I’m going to write this recipe to make a little over a cup finished product, because I don’t feel like canning anything.

Get our your saucepan, combine your 1/3 cup cocoa powder, 1/2 cup sugar and  pinch of salt. Whisk these together until most of the lumps are gone.

You HAVE to do this first, before adding in your water or it WILL NOT mix together easily. You’ll save yourself a lot of effort to mix your solids first, and then add in your water.

Then add a 1/2 cup water, whisking until well incorporated… now you can turn on your heat, but only on low. This stuff will scorch fast.

At first, the result of your work will look like yoo-hoo!, that chocolate water drink that was the only non juice drink allowed in our middle school vending machine. But as you let it boil down over the course of 15-25 minutes it becomes thicker, and much more like the syrup you’re used to.

 

How long you boil it determines how thick it will be. I prefer mine to be more of a fudge like consistency, so I boil it down quite far. I have also noticed, the more boiled down it is, the longer it lasts in the fridge.

Last thing, the Vanilla.

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The weird thing about chocolate is, that nothing really tastes like chocolate until you add a bit of vanilla extract.

For my 1 cup of finished syrup to have to have the desired taste of actual chocolate syrup, I add 1/2tsp of pure vanilla extract to the mix – BUT only after the syrup has cooled down for at least 5 minutes, if not closer to ten.

The reason being, well, you end up with burnt vanilla taste instead of pure vanilla taste, trust me. Learn from my mistakes, people.

Once that has been incorporated into your syrup, its ready to pour onto just about anything… and it makes a fantastic glass of chocolate milk as well.

So there it is… It only took me about 2 months to finish this blog series, but with so much else going on, I just have way different things on my mind as of late – such as chicks, worm farming and getting ready for planting season!

Feel free to use this recipe as is, or play around with it a bit… its basically delicious chemistry anyway.

Chocolate Syrup

  1. 1/3 cup unsweetened cocoa powder
  2. 1/2 cup white sugar
  3. a pinch salt
  4. 1/2 cup water
  5. 1/2 tsp vanilla

Combine your cocoa powder, sugar and salt. Next mix in your water. Cook this down on low heat, stirring often, until at your desired consistency- about 15 to 25 minutes. Take off heat and let cool for at least 5 minutes. Add in vanilla. Mix well. Store in a glass jar in your fridge for up to 5 days.

So that’s about it for that one. We have some exciting stuff coming up in the next season- everything from planting strawberries, to finishing our shed renovation, to a very exciting business decision that mrgillis and I made recently, which will tie into our farming dream, very nicely. But those are all other blogs for another day…

Until next time, have a wicked good evening.

Pumpkin bread

Its OCTOBER. I know, at this point, October is on its way out and November is creeping up the horizon, but we’re a busy family.

Along with having Izzy in Halloween themed outfits all month long so far, I have so seriously jumped on the bandwagon that is Pumpkin Spice. Call me a basic white girl. I don’t care.

This bread is Izzy approved, and if wrapped in tinfoil and stored in the fridge lasts for up to 7 days. Not that is ever lasts that long in our house. Most food doesn’t last very long in our house.

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The arsenal of ingredients.

This recipe is a quick bread recipe, similar to my banana bread recipe, but it really kicks it up a notch in the spice department. The ginger and allspice combined with the cinnamon and nutmeg make it a fall explosion with each bite.

Start your oven up to 350 F and get your bread pan greased up. Gather two good size bowls, and get ready to get your two mixes going.

In the first bowl, Combine your flours, wheat gluten, baking powder, salt, spices and baking soda. Mix this until thoroughly incorporated.

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In your second bowl, whip together your butter and sugar. Add your eggs, one at a time and then when that is well mixed, gently fold in the ENTIRE can of pumpkin puree.

Next steps pretty simple, but requires some muscle- this bread is thick. Dump all of the liquid mix into the dry mix and fold gently, or wind up with flour in your face.

Spoon the mix into your greased pan, throw it into the oven and bake like that for about 45 minutes. At that point, you’ll have to tent it with tinfoil to cook for an additional 15 minutes or so until done.

Once you take it out of the oven, let it cool in the pan for 10 to 15 minutes. Then get it out of the pan and onto a cooling rack for the rest of its cooling time.

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Or really, just slice into and devour it in all its harvest spicey gloryness.

Pumpkin Bread

Ingredients:

  1.  1 1/2 cup white flour
  2. 1/2 cup wheat flour
  3. 1/2 tbsp wheat gluten
  4. 2/3 cup sugar
  5. 2 eggs
  6. 1 can Pumpkin Puree
  7. 1/2 cup melted butter or oil
  8. 1 1/2 tsp baking powder
  9. 1/4 tsp salt
  10. 1/4 tsp baking soda
  11. 1 tsp ground cinnamon
  12. 1/2 tsp ground nutmeg
  13. 1/4 tsp ground ginger
  14. 1/4 tsp allspice
  • Set your oven to 350 F and grease a bread pan.
  • In a large bowl, mix together both of your flours, wheat gluten, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice. Create a well in the center.
  • In a medium sized bowl, whisk your melted butter and sugar together.
  • Next whisk in your eggs, one at a time.
  • Now, whisk in the entire can of pumpkin puree- mix very well
  • Switch to your rubber spatula and fold your wet mix into your dry mix, very gently.
  • Scrap the mixture into greased bread pan. Bake in oven for 40 minutes or so.
  • Take bread out of over, tent with tinfoil and bake for an additional 10 – 15 minutes or until a toothpick comes out clean of crumbs.
  • Let cool in pan for 10 minutes-ish and then allow bread to cool the rest of the way on a rack.

Well, that is that in a pumpkin shell.

We have a lot going on or else I’d try and type something cute. But until the next time this will just have to do- Have a wicked good night.

Putting the Banana in your Bread

Mmmmm – nothing quite like fresh bread out of the oven. Specifically, beautiful, brown crusted, spiced fruit bread. With the incoming fall, nothing warms up the kitchen, or the tummy, quite like it either.

Well, to be honest, I don’t need a chilly morning to enjoy baking bread. So here we are, getting ready to make some yummy banana bread.

First, gather your ingredients. I use both White and Wheat flours for this recipe, and one of the best pieces of advice I have ever gotten about working with wheat flour is to include about a tbsp of wheat gluten for every 1/2 cup of wheat flour you use. It boosts the wheat flours ability to make bouncy light bread.

You’ll also need baking powder, baking soda, salt, ground cinnamon, ground nutmeg, eggs, butter, sugar and of course, some super ripe BANANAS!

So grab a big bowl and a medium bowl and lets get to mixing up some bread.

First steps first, as always, grab your ingredients.

In your big bowl, place your two flours, baking soda, baking powder, salt, wheat gluten, nutmeg and cinnamon. Mix your dry ingredients together and swirl a little well into the middle of it. Put this bowl aside until later.

Most of the dry ingredients, mixed together with a well in the center.

Get together your bananas, eggs, butter and sugar next. Feel free to use less sugar then the full cup I put in. I’ve used as little as a half a cup and had it turn out very tasty.

Bananas, pre-mushing

Get to peeling those bananas. To get a good mushy banana, I use a potato masher. It is for mashing after all!

Bananas, post mushing.

After the bananas are mashed, add in your sugar, eggs and melted butter. I just pop my butter in the microwave for ten second intervals until liquid.

Bananas, well mixed with sugar, melted butter, sugar and eggs.

Now that your two mixes are ready, its time to take the liquid and pour it into the dry all at once. Fold the dry ingredients into the liquid until well incorporated.

The dry and wet mixes, folded together into perfect harmony.

Get your mixture into your pan and bake at 350 f for 45 minutes.

The batter, poured into a greased glass bread dish.

After baking for 45 minutes, the bread will be browned on the outside, but don’t let this fool you. The inside will be pretty raw still. So grab some oven mitts, get that pan out of the oven and tent some aluminum foil over the top. This will act as an insulator and keep the heat in the bread, cooking the insides faster while keeping the crust from burning.

After the first 45 minutes of baking, the bread will look cooked, but will be quite wiggly. Tent some aluminum foil and continue to bake for another 15 minutes or so.

Pop that pan back in the oven for an additional 15 minutes, or until a toothpick comes out clean and crumb free.

 

Cool in the pan for ten minutes.

With your bread done cooking, get it back out of the oven and cooling in the pan for 10 minutes. Afterwards, carefully remove the bread from the pan and let cool the rest of the way on a wire rack.

Or slice right into it, throw a slab of butter on it and try not to burn yourself as you eat three slices. It’s okay if the bread doesn’t last the whole day, I think everyone knows fruit breads like this are best still warm out of the oven. And banana bread is such a quick and simple recipe to make, it becomes quite addicting on these chilly fall mornings and you could theoretically make a new loaf everyday anyway.

I cool my bread on a rack sideways to create cut lines.

When storing the bread I wrap it in tinfoil and throw it in the fridge. It CAN last for several days like this, but never does in our house.

Quick Recipe

Banana Bread

Ingredients-

  • 2 eggs
  • 1/2 cup oil or melted butter
  • 5 ripe bananas
  • 1 cup white sugar
  • 1 1/2 cup white flour
  • 1/2 cup wheat flour
  • 1 tbsp wheat gluten
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  1. Preheat your oven to 350 degrees F and grease your bread pan
  2. In a large bowl, mix together both flours, the wheat gluten, baking powder, baking soda, salt, cinnamon and nutmeg. Once well mixed,  make a well in the middle of it.
  3. In another smaller bowl, mash your peeled bananas until mushed.
  4. once your bananas are well mashed, pour in your sugar, oil or butter and your eggs. mix these ingredients together.
  5. Now pour your liquid banana mix into the well of your dry mix. Fold the dry ingredients into the liquid until fully incorporated.
  6. Once completely mixed, pour the batter into the greased bread pan and place the pan in your oven for 45 minutes.
  7. After baking for the first 45 minutes, the bread will look cooked, but will still be quite wiggly and raw in the middle. Get out your tinfoil and tent a piece around the bread. Bake like that for an additional 15 minutes are until a toothpick comes out clean.
  8. Let the bread cool in the pan for ten minutes. Once you remove the bread from the pan, let it cool completely on a wire rack.

Now go make yourself some bread, and try not to burn yourself on the first slice!

Until next time, have a wicked good day!