Peanut Butter and Fudge with Salted Peanuts Brownies

The original recipe for these ultra decadent brownies comes from Bon Appetit January 2007.  I made a few small changes because I liked them with a little more peanut butter frosting.

Brownies

3/4 c unsalted butter (1 1/2 sticks)

7 ounces bittersweet chocolate, chopped

3 ounces unsweetened chocolate

1 1/2 c sugar

1 1/2 tsp vanilla extract

1/4 tsp salt

4 large eggs

1 c all purpose flour

1 c roasted salted peanuts, chopped 

butter for lining pan

Frosting

1 1/2 c chunky peanut butter (do not use natural or old-fashioned)

6 Tablespoons (3/4 stick) butter 

1 c powdered sugar

2 T whole milk

1 tsp vanilla extract

1/8 tsp salt

1/8 tsp cinnamon

Ganache

4 ounces semisweet chocolate, chopped

3 ounces bittersweet chocolate, chopped

4 Tablespoons (1/2 stick) butter 

Prepare brownies

Preheat oven to 325° F.  Line 13x9x2" metal baking pan with foil leaving an overhang.  Butter foil. Place 3/4 cup butter in large saucepan.  Add 7 ounces of bittersweet and 3 ounces of unsweetened chocolate and melt over low heat until smooth.  Remove from heat and whisk in sugar, vanilla, salt, and then eggs, one at a time.  Fold in flour and then stir in peanuts.  Pour into prepared pan and bake on center rack about 30-35 minutes.  Tester should have moist crumbs attached.  Let cool on wire rack before frosting.

Prepare frosting  

Beat peanut butter and butter with an electric mixer until smooth and light.  Beat in powdered sugar, salt, cinnamon, then milk and vanilla.  Spread over cooled brownies. 

Prepare ganache

In a small saucepan melt semisweet and bittersweet chocolate and butter until smooth.  Pour and spread over frosted brownies.  

Chill brownies until set, about 1 1/2 hours.  Can be made a day ahead, just cover and keep chilled.

*Helpful hints

I find it easiest and fastest to spread ganache with a large offset spatula.

Also, don't try to cut brownies when they are too cold or the ganache will crack and break apart from frosting.  I let mine sit about ten or fifteen minutes at room temperature and that did the trick.

Prom Dress Sugar Cookies

We had a dress drive at my work for the Junior League of Kane and DuPage Counties' Cinderella's Closet.  They provide prom dresses to financially challenged high-school girls.  It is a really nice thing to do with gently used formal dresses that we all have in our closets.  To encourage donations I baked prom dress decorated sugar cookies.  I think they turned out pretty damn cute.  

I used my standard sugar cookie recipe, which is the best remake I could come up with of my Great Aunt's lost recipe I made as a kid. Seriously, how did everyone in my family lose this recipe?  

I just used the basic confectioner's sugar and milk icing.  I bought a food coloring that I really liked.  It is AmeriColor #164 Electric Pink gel food coloring.  I was really happy with the shade of pink. 

Cookie recipe: 

3 cups all purpose flour

3/4 tsp baking powder

1/4 tsp salt

1 cup unsalted butter

1 cup sugar

1 egg

1 T milk

1/2 tsp vanilla

1/4 tsp almond extract*

1/4 tsp lemon extract

powdered sugar for rolling out dough

Sift flour, baking powder and salt.  In a separate mixing bowl (I prefer a stand mixer) beat butter and sugar until pale yellow.  Add egg and mix well.  Add milk and extracts and mix until combined. On low, mix in flour mixture until combined.  Divide the dough in half and wrap in plastic wrap.  Refrigerate for at least 2 hours.  

Preheat the oven to 375 degrees.

Roll out dough on a lightly powdered sugar surface until 1/4 " thick (I like them a little thinner but it has to be a shape that wont get a weak spot and break.)  Cut desired shapes and bake on parchment lined cookie sheets for approximately 8 minutes or until very lightly golden on edges.  Time will depend on how big the shapes are.  Cool on sheet for 2 minutes and then transfer to a rack.

*When I am serving these to a group of people I don't know, where there may be a possible nut allergy, I omit the almond extract. However, the almond extract is the "secret ingredient" my Great Aunt Virgie taught me to use and makes these sugar cookies extra yummy.  

My Cupcake Tattoo

I thought I'd start my blog with a picture of my cupcake tattoo.  It's just about one of the best tattoos ever.  It was done by Dave at Liberty Tattoo.