Triple Layer Brownies: Yes, they are as amazing as they sound

I've mentioned them a few times.  If you're friends with me on Facebook, you've seen them on there a few times.  And if you live near me you've most likely tried them ... a few times.

Triple. Layer. Brownies.  Pretty much the best thing I've ever had.  Your imagination is the limit with this recipe.  I will show you a few of the combinations I've tried with them below and share some that friends have told me they have now tried.  But it all boils down to the same fact: most times it is your three most favorite sweets all baked into one.  I think you're guaranteed to make new friends wherever you take these.

To break it down simply, triple layer brownies have three layers.  The bottom and top layers stay the same - it is the middle layer that you can have a lot of fun with.  Here is a picture of one of the very first ones that I made; the picture demonstrates the three basic steps of the brownie.

The bottom layer is always the break-apart refrigerated cookie dough.  (For local peeps, Target was clearancing the Pilsbury brand over the weekend for $1.88 a package!  Yours truly stocked up, but there may be more left and this may or may not be at other Target stores as well!). 

The middle layer is whatever you prefer, but here I used a full-size Oreo cookie.  More below on other middle layers I have tried as well as others.  The top layer is brownie batter, prepared as directed on the box.  I've used Milk Chocolate, Double Fudge, Mocha ... the Milk Chocolate is my favorite, hands down.  That is all there is to it!  Of course, with the beauty of the Brownie Pan, you don't have to do one pan full of the same middle layers - mix it up!  Do 4 with Oreos, 4 with M&Ms and 4 with Rolos!  Get CRAZY!

Ingredients:

• 1 package refrigerated break-apart chocolate chip cookie dough
• Middle layer choice (suggestions listed below)
• 1 box of brownie mix + ingredients to prepare as directed on box

Directions:

1.  Preheat oven to 350 degrees.  Spray brownie pan wells with a flour-based spray (I prefer Bakers Joy, found alongside Pam and others.  NEVER use Pam - it eats Teflon.  Gross.)

2.  Mix up brownie mix as directed on the box.  Set aside.

3.  Smoosh 1-1.5 squares of the chocolate chip cookie dough into the bottom of each well

4.  Place middle layer choice on top of the cookie dough.

5.  Pour brownie batter over top of middle layer, filling wells 2/3 full.

6.  Bake for 18-20 minutes.  Allow to cool in the pan for 5 minutes, then invert onto a parchment paper lined cooling rack.  The parchment is very important so that the brownies don't stick to the cooling rack when you invert them. 

A few things to note:

• Investing in a $1 Citrus Peeler if buying a Brownie Pan is genius.  The tip is perfect size to work down in between the individual wells and their contents, helping release them if necessary.  Plus, it is nylon and won't scratch!
• This recipe actually makes enough for about 18 brownies, so keep that oven warm or do two pans at once!
• This one is important:  "Like" my Pampered Chef page on Facebook!  I share recipes, kitchen tips, and will be having a Brownie Pan Creation contest on there soon for a cool prize, so you don't want to miss out!!

Some of the middle layers I have tried?  Oreos, Reeses Peanut Butter Cups, Reeses Pieces, and M&Ms.  I have friends who have also tried York Peppermint Patties, Rolos, Thin Mint cookies and mini Heath Bars.  YUMMO!

Enjoy!

The Perfect Entertaining Dessert: Mini Pineapple Upside Down Cakes!

Just wait ... If you haven't picked up on the fact that I adore my Brownie Pan, you'll quickly figure it out. 

Last week I gave Mini Pineapple Upside Down Cakes.  Super simple, affordable, fast and DELICIOUS!  These would be the perfect addition to a picnic, office food day, or for a tasting party with friends!

Note:  This recipe is enough for 24 cakes, so two pans worth.  If you own two pans, you can bake them simultaneously at the same time and temp as you would just one.  I highly recommend two! 

Ingredients:

• 1/2 cup butter
• 1 cup packed brown sugar
• 24 marischino cherries
• 20 oz can pineapple rings in juice
• 3 eggs
• Yellow cake mix (18.25 oz size)
• 1/3 cup oil

Directions:

1.  Preheat oven to 325. 

2.  Drain liquid from pineapple rings into 2-cup Easy Read Measuring Cup.  (I did this by resting my Easy Read Measuring Colander inside the measuring cup.  Pour everything in, lift, and drain!).  Add enough water to the pineapple juice to make 1 1/3 cup liquid.  Set aside.  Cut pineapple rings into quarters.

3.  In Small Batter Bowl, melt butter.  Mix in brown sugar.  Using the Small Scoop, portion a scant scoop of sugar mixture into each well of two brownie pans.  Spread to cover the bottom of wells.

4.  Add two pieces of the quartered pineapple rings to each well.  Place one cherry in the center of each well. 

5.  Combine cake mix, pineapple liquid, eggs and oil in a large mixing bowl.  (My all-time favorite is here).  Whisk until well blended.  Using Large Scoop, portion the batter into wells of Brownie Pan, filling each 2/3 full.

6.  Bake for 20-22 minutes, until cake tester inserted comes out clean.  Cool in pan for 3 minutes, then invert onto parchment-lined cooling rack (the parchment is WELL worth it for any baking, but especially for this recipe.  I highly, highly recommend it).  Serve warm with whipped topping, if preferred!

NOTE:  This recipe can be halved if you have only one brownie pan or only want 12 cakes.  Use a small cake mix (such as Jiffy brand) or measure out 1 2/3 cups of the yellow cake mix and use 2 eggs, 2/3 cup of pineapple liquid, plus 2 Tbsp oil.  Use half of the butter, sugar, pineapple and cherries.

Enjoy!

Mini Cinnamon Sugar Loaves ~ a weekend breakfast treat!

... or an everyday breakfast treat if you ask me.  I don't know too many kids that don't cave for anything coated in cinnamon and sugar.  In fact, I don't know any.  So this was a home run with my girls the other morning.  Very simple, very fast and very yummy in the tummy ... and I bet you have all of the ingredients on hand already ... so get bakin'!  (Of course, this utilizes the all-too-loved Brownie Pan.  My obsession continues.)

Ingredients:

• 1 3/4 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/3 cup oil
• 3/4 cup granulated sugar
• 1 egg
• 3/4 cup milk

Topping Ingredients:

• 1/4 cup butter, melted
• 1/3 cup granulated sugar
• 1 Tbsp cinnamon

Directions:

1.  Preheat the oven to 350.
2.  Whisk together the flour, baking powder, salt, nutmeg and cinnamon in a large bowl (my all-time favorite is the Classic Batter Bowl).
3.  In a small bowl, whisk together oil, 3/4 cup sugar, egg and milk.  (Again, I love the Small Batter Bowl).  Add to dry ingredients and stir only to combine; do not over stir.
4.  Use the Large Scoop to divide among Brownie Pan wells.  Bake at 350 for 16 minutes.  Remove from pan to cooling rack immediately.

5.  Combine sugar and cinnamon in a shallow dish.  Dip the tops of each individual loaf into the butter, then into the sugar and cinnamon mixture. 

Store in a covered container or in a sealed Ziploc bag.  Or just eat them all at once.  Enjoy!

Irresistable Mini Apple Pies

Today I tried a Brownie Pan recipe that I have been wanting to try for a few weeks now.  It quickly flew up the ranks to quite possibly my favorite Brownie Pan dessert thus far.  Yup - even outranking the Triple Layer Brownies.  It is ridiculously easy.  And extremely inexpensive.  And amazingly delicious.

Let's cut to the chase.

Ingredients:

• 1 package Pilsbury Crescent Dough (the flat sheet that they new make ... believe it is Crescent Creations)
• 1 can apple pie filling
• 5 Tbsp flour
• 2 Tbsp sugar
• 1/2 tsp cinnamon
• 2 Tbsp butter

Directions:

1.  Preheat oven to 350.

2.  Roll out dough.  I used the Baker's Roller to flatten and stretch it a tad.  I then used the Pizza Cutter to cut it into 12 even squares.  Place one square into each well of the pan. 

 3.  Using the Medium Scoop, place one scoop of apple pie filling onto each square.

4.  In a medium bowl, mix together the flour, sugar and cinnamon.  Cut the butter into this mixture until crumbly.  Using the Small Scoop, place a scant scoop of the mixture to the top of each square.

5.  Pull the corners of the dough to the middle, then add another small scoop of the crumble mixture to the tops.

6.  Bake for 15 minutes; remove from pan to cooling rack immediately.  Serve hot with ice cream or even cold.  Either way, they are to die for!  Enjoy!

Microwave Rocky Road Brownie Dessert ... a guaranteed nomination for "Coolest Mom Ever"

Have a chocolate craving and need a quick fix?  You just may have all the necessary ingredients in your home right this minute for this little beauty!  This is the Microwaveable Rocky Road Brownie Dessert.  That's right - microwaveable!  The Deep Covered Baker isn't just for dinner dishes ... it can make some amazing desserts as well!

With some minimal prep, this tasty deliciousness is ready for you to throw into a bowl with a scoop of vanilla ice cream in less than 12 minutes!  I can envision quickly being deemed "Coolest Mom Ever" at a sleepover when making this for a bunch of kiddos!  Enjoy!


Ingredients:

1 cup walnut halves, toasted (can easily be omitted in the event of an allergy!)

¾ cup all-purpose flour

1½ tsp baking powder

¼ tsp salt

¾ cup butter (1½ sticks)

4 oz unsweetened chocolate

1½ cups sugar

3 eggs

16 large marshmallows
20 milk chocolate kisses, unwrapped
Vanilla ice cream (optional)
Directions:

1. Coarsely chop walnuts.  Place in a prep bowl and set aside.
2. Combine flour, baking powder and salt in a small batter bowl; set aside. 
3. Cut butter into pieces and chop unsweetened chocolate; place butter and chocolate into classic batter bowl.  Microwave, uncovered, on HIGH 1-2 minutes or until mostly melted, stirring every 30 seconds.
4. Add sugar and eggs to chocolate mixture; whisk until smooth using a whisk.  Fold in flour mixture and 1/2 cup of the walnuts until incorporated using a Mix 'N Scraper.
5. Pour batter into Deep Covered Baker, spreading evenly.  Microwave, uncovered, on HIGH 5-7 minutes or until cake tester comes out clean.  Carefully remove baker from microwave using oven mitts.
6. Meanwhile, snip marshmallows in half crosswise using Professional Shears.  Top brownie with marshmallows, chocolate kisses, and remaining 1/2 cup walnuts.  Microwave, covered, on HIGH 1-2 minutes or until marshmallows start to soften.   Remove from microwave.  Let stand, covered, 5 minutes.  Spoon ontop plates and serve with ice cream!

Mini Breakfast Bites - Mornings made EASY!

Time for yet another mini-sized creation!  I think that these would be a welcomed addition to a brunch.  I am talking about Breakfast Bites - Mini omelet-like breakfast treats that can be made up with whatever ingredients you prefer.

Different tastes in your household?  That is the absolute beauty of the Brownie Pan!  You have 12 individual wells in which you can make different things.  Some of my Breakfast Bites had onions, some did not.  Some had crumbled bacon, some did not.  Love, love, love this pan (and this recipe!)

I love making these up again on a Sunday night and then refrigerating them in a sealed container.  I have a great breakfast-on-the-go for myself and my family all week-long!  Just pop them in the microwave for 10-15 seconds to reheat and you're on your way with a busy day!

Ingredients:
9 eggs (aside from these eggs, all the other ingredients are optional and not all-inclusive.  Have FUN!)

1/2 cup shredded cheese
1 cup stuffing cubes
4 slices bacon, cooked and crumbled1/4 red bell pepper
2 green onions

Directions:
1. Preheat oven to 350.
2. Whisk all ingredients together in a bowl. Pour into each brownie well, filling 3/4 full. 3. Bake 18 minutes at 350!

Fastest way to chop chicken EVER!

Thank you to a fellow Pampered Cheffer for suggesting to me that I use my Salad Choppers for something other than cutting up Romaine lettuce.  Instead, I should be using these to chop up full cooked chicken breasts!  Seriously!

This is something that I show as much as I can at my shows and blows people away every time.  I cook my chicken breast (in as little as 9 minutes in the Round Covered Baker or Deep Covered Baker!) and then right then and there can slice/shred/chop my chicken breast!  Perfect for cutting quickly into teeny pieces for my girls' teeny hands ... or to shred for chicken fajitas ... or for chicken salad, even!  This is a DEFINITE time saving tool!