Chocolate Chip Samoa Layered Brownie Bars

If you've stumbled across "Slutty Brownies" on Pinterest (one finds the most interesting titles on Pinterest...) or read my recipe for Chocolate Chip Oreo-O-M-G-Brownies with a much more G-rated name, then you'll know where the inspiration for this next concoction came from.  I love Samoas Girl Scout Cookies.  Caramel, coconut, and chocolate make up this magical ring of cookie.  Keebler makes a version year round as Coconut Dreams (check your cookie aisle - - - you'll thank/hate me later).   I took all the shortcuts on this layered bar so it's very easy to make.  The only hard part is not eating the cookie dough or cookies during prep.  

Gather the goods:

• Refrigerated chocolate chip cookie dough (2-16oz tubes of dough or 1 tub of dough)
• 1 package Keebler Coconut Dreams or Samoas, roughly chopped
• 1 Pillsbury Dark Chocolate Brownie mix (family sized) + ingredients on box

 Heat oven to 350°.  Prepare the bottom of a 13x9 pan with nonstick spray or line with parchment paper/foil for easy removal.  Press refrigerated cookie dough into bottom of pan.  (I used 3/4 of the 36oz tub of dough). 

Roughly chop Keebler Coconut Dreams.  (You could also just line the cookies as is but I prefer to roughly chop them for the layer).  Press down a little to help the Coconut Dreams settle into the cookie dough.  Prepare brownie batter as directed on the box.  Pour the batter on top of the Coconut Dreams layer.  Spread evenly.  Bake for 30-35 minutes.  Brownies are done when a knife inserted into the brownie comes out clean.  Allow brownies to cool completely.  Enjoy! 

Why I Love It: This can barely even be considered a recipe because it is so easy to bake, plus it incorporates my favorite cookie.  
Your turn: Share your version of the recipe with us!  #tammytastes

Twix Truffle Bars

Twix Truffle Bars - a Twix inspired dessert bar recipe.

If you haven't checked out "Chef-in-Training" you're missing out.  She posts and shares all sorts of great recipes.  This is just one of the many recipes she has shared.  The only modifications I made were using Keebler's Sandies instead of Lorna Doone's (the frugal person in me couldn't pass up the sale) and instead of making the brownies from scratch, I used a Pillsbury family sized box of brownies.  I also used butter in place of shortening.

Gather the Goods:

• 1 box Pillsbury family sized brownie mix + ingredients listed on box  
• 1 box Keebler Sandies Shortbread Cookies (or any brand you prefer)
• 6 oz. cream cheese, softened
• ½ cup sugar
• 14 oz. bag of caramel cubes, unwrapped (they also sell caramel morsels now - if you spot those it will save you time not having to unwrap!)
• 2 Tablespoons milk
• 1½ cups milk chocolate chips 
• ½ cup semi-sweet milk chocolate chips 
• 1 Tablespoon butter

Instructions
Brownie Layer  

1. Preheat oven to 350 degrees F (or as directed on package). 
2. Prepare boxed brownie as directed. 
3. Pour into a greased 9x13 inch pan.
4. Bake according to directions on box. 
5. Allow brownie layer to cool completely.

Shortbread Truffle Layer 

1. Place cookies in a food processor until fine powder. Mash in cream cheese and sugar until mixture is well combined.
2. Gently press shortbread truffle evenly over cooled brownies.

 

Caramel Layer 

1. Place caramel cubes and milk in a medium pot over low heat. Stir until completely melted and smooth.
2. Evenly pour over shortbread truffle layer.
3. Place in fridge to let it cool.
   

Chocolate Layer 

1. Combine chocolate chips and butter together in a medium pot over low heat. Stir until melted and smooth.
2. Evenly spread over the top of cooled caramel layer.
3. Refrigerate before cutting.  These are best stored in the fridge, as the truffle layer tends to get soft.
   

Best Zucchini Bread Ever

I am about to start a major kitchen renovation, which means I will be oven-less for a month.  Pair that with a growing vegetable garden chock-full of zucchini and you'll get an amateur/hobbyist baker trying to get all her baking in before construction.  Fast forward a couple hours and you have 4 loaves of zucchini bread cooling.  Whether you have a garden of zucchini waiting to be baked into bread, or you pick a couple up from the grocery store, you'll want to try out this foolproof recipe.  It is extremely easy to make and having a food processor makes it even easier.  I used Wildtree products since I had them on-hand, but you don't need those products to make the bread.  

Tammy's Best Zucchini Bread Ever

• 3 eggs, beaten
• 1 cup white sugar
• 1 cup brown sugar, packed
• 1 cup oil (I used Wildtree grapeseed oil, but use what you have)
• 3/4 tsp salt
• 2 cups shredded zucchini
• 3 cups flour
• 1Tbsp vanilla 
• 1 tsp baking soda
• 1 Tbsp cinnamon (or 1 Tbsp Wildtree Hearty Oatmeal Mix-In Sugar & Spice) 
  
  Using a mixer, cream together the beaten eggs, brown sugar, white sugar, oil and salt. Add shredded zucchini and remaining ingredients.  Mix well until flour is well incorporated. Divide batter between two prepared loaf pans. Bake for 50-60 minutes at 350 degrees.  I would check the oven starting at 50 minutes, especially if you are using a dark non-stick pan.  Bread is ready when a toothpick or butter knife inserted in the center comes out clean.  Allow bread to cool completely in the pan before removing.  

Recipe modified from: http://blog.ljcfyi.com/ljcsProjects/cooking/zucchini_recipes.html

Twix Cake

Ridiculously Easy Twix Poke Cake

You’ve probably heard of the “better than anything” poke cake that includes heath bar.  It's the perfect framework for doctoring up a boxed cake mix so I decided to try it out with Twix.  It’s very easy to make!

Gather the Goods:

• Yellow Cake Mix (I used Pillsbury Moist Supreme Golden Butter Recipe)
• Sweetened Condensed milk, 1 can
• Caramel topping (Smucker’s Squeezable Caramel)
• Cool Whip
• Twix (3 full-size packages, or you can use the Twix minis) chopped into pieces

Prepare cake according to the box.  Pour in a 13x9 pan.  When cake is done, remove pan from oven and poke holes all over the cake using a fork.  Pour the can of sweetened condensed milk over the entire cake.  It will seep into the cake.  Drizzle a little bit of the caramel over the top.  Allow cake to cool completely.  Once cake is cool, spread the Cool Whip on top of the cake.  Sprinkle chopped up Twix on top (I used 16 mini Twix chopped up in the picture above).  Drizzle with more caramel topping.  Store in the refrigerator.    

Ultimate Peanut Butter Cup Crunch Brownies

If you love peanut butter, look no further.  You have just stumbled upon your favorite brownie that is packed with Reese's peanut butter cups, peanuts, peanut butter, Rice Krispies, and of course chocolate.  These layered brownies are delicious.  You'll end up cutting them into smaller squares because they are so decadent.

I modified the recipe from the Cookies and Cups blog.   The recipe below will make a 13x9 pan. 

Gather the Goods:

• Pilsbury Family Size brownies (or any brand that will bake in a 13x9 pan)
• 1 small bag Reese’s miniatures (I used about 18 miniatures total)  Coarsely chopped
• *Optional: ½ cup peanuts, coarsely chopped
• 2 cups semi-sweet chocolate morsels
• 1 cup peanut butter
• 1 tbsp butter
• 2 cups of Rice Krispies

1. Bake brownies according to package directions in a 13x9 pan lined with foil for easy removal  (Don't overbake!)
2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
3. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
4. In a pot over medium heat, combine chocolate chips, peanut butter and butter.  Stir frequently until completely melted.  Once melted, remove from heat. 
5. Immediately stir in Rice Krispies until evenly combined.
6. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
7. Cut into small squares to serve.

Store airtight for up to 3 days. I like to keep them in the fridge, but you can store them at room temperature too.  Also, as you're cutting the brownies, any pieces that fall off are fair game for the baker. 

Combine the peanuts and peanut butter cups so you can sprinkle them easily.

The crispy layer poured on top of the cooled brownies.

The foil lined pan makes it easy to remove the brownies for cutting.

I didn't exaggerate the thickness of these brownies.

With the chopped peanuts and an increased top layer.

    

Mediterranean Fajita Salad

I came across this recipe and wanted to give it a try.  Instead of wrapping it in a tortilla or pita, I decided to put it over a bed of romaine lettuce.  It was delicious and it didn’t even need dressing thanks to the flavors and hummus.  The original recipe can be found here: Mediterranean Fajitas  My modified version is listed below and I halved the recipe.  I used the seasonings I had on hand.  If there is a shortcut to take, take it! 

Gather the goods:

1 pound chicken breast, cut into strips or chunks

1 tbsp oil (I used natural grapeseed oil)

1 tbsp Opa! GreekSeasoning

½ cup Kalamata olives, minced

1 garlic clove, pressed or minced

½ tsp grapeseed oil (I used Wildtree’s garlic grapeseed oil)

½ cup hummus (or enough for 1 serving per salad)

1 plum tomato, diced

¼ cup roasted red peppers, diced (I roasted one red pepper on the stove, but buying a jar would be a great shortcut)

Romaine lettuce, chopped (I used bag salad for this to save a step)

Add the chicken, oil, and greek seasoning in a large resealable bag.  Smush around the ingredients so the chicken is completely coated.  Let marinade in the fridge for added flavor.  I let it sit in the fridge overnight since I was meal prepping.  Preheat the grill or grill pan to medium high.  Remove the chicken from the bag and place on the grill or grill pan.  Cook the chicken until it is cooked completely.  Meanwhile prepare the olive tapenade by combining the olives, garlic, and ½ tsp oil.  Set aside.  Place romaine lettuce in a salad bowl and top with chicken, tapenade, diced tomato, roasted red peppers, and a single serving of hummus.  Serves 4.

Not feeling the salad?  Put it in a pita or a tortilla that is spread with the tapenade and hummus!  My husband enjoyed the “fajita version” as I was devouring the salad.  Both were a hit and made great leftovers. 

Why I Love it:  It’s an easy dinner that is so flavorful.  It’s also a great recipe to mix and match with the seasonings you have on hand. 

Your turn:  Share your version!  We want to see it.  #tammytastes 

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