Caramel Swirled Brownies

BlogHer asked if I would put together a guest post for CuisineNie, seeing as Stephanie is busy with surgery and recuperation. It's my pleasure.


I put together a recipe for super chocolatey brownies swirled with melted caramel sauce. With both chocolate and caramel, it's super indulgent. Click here for the recipe.

UPDATE: I was just scrolling through my blog and took a good look at the picture above. That is some seriously delicious looking fudgy brownie. Just thought I would let you know.

Butterscotch Blondies

These were dessert after Thai veggie wraps. Little Jack saw my friend Lucy and I eating them and he became envious. He asked, "Mom, what are those?" "Do you want one? They are butterscotch blondies, son." "What?" And then Lucy summed it up perfectly. "Jack, they are butter brownies." And that they are. Buttery, sweet and chewy. Butterscotch chips are a great accent. These are a variation of the chocolate chip blondies I have on this here blog. So maybe you have some toffee chips you want to use? Maybe white chocolate chips and dried cranberries? Really anything would work. Good luck in your combination choices for your own "butter brownies".



1/2 cup butter, melted
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp pure vanilla extract
1 cup flour
1 tsp salt
1 cup, or more, butterscotch chips

Set oven to 350 degrees. Spray an 8-inch square baking pan with non-stick spray. Line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Spray paper. Set aside.

In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt and mix just until moistened (do not overmix). Fold in butterscotch chips. Transfer batter to prepared pan and smooth top.

Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board and cut into 16 squares. Store blondies in an airtight container at room temperature.

Yields 16 blondies.

Rookie's Notes: Not sure if you have ever tried them, but snickerdoodle blondies are sublime.

Smores Bars

Member my smores extravaganza? It was fun, cool but a lot of work. These smores bars are easier and so darn good. I got this little ditty from La Bella Cook.

Pretty Kitty feeding Baby Van some smores bar.
Raise your hand if you want Caitlyn's shirt.

So now you can have your favorite summer dessert all year. And if it isn't your favorite, it is mine. So make it and think of me.



1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups flour
3/4 cup graham cracker crumbs (about 6 sheets of graham crackers)
1 teaspoon baking powder
1/4 teaspoon salt
4 1.5 oz milk chocolate bars
1 cup marshmallow cream

Set oven to 350 degrees. Spray an 8 inch pan with non-stick spray.

In a medium bowl, combine flour, graham crackers, baking powder and salt. Whisk to combine and set aside.

In a large bowl, combine butter and sugar. Beat until light and creamy. Add the egg and vanilla and beat until smooth. Add the dry ingredients and mix until combined. Press half the dough into the bottom of the prepared pan. Place the chocolate on top of the dough, breaking it up to make it fit. Spread marshmallow cream over the top of the chocolate. Gently press the other half of the dough on top of the marshmallow cream.

Bake for 30-35 minutes, until the top is golden brown. Let cool for 10 minutes and cut into squares.

Lime Blondies with Macadamias and White Chocolate

On the heels of the snickerdoodle blondies and the citrus craze I just completed comes these little lovelies. So how are they lime? I made lime sugar and it was easy as hell. Is hell easy? Legitimate question.

To make lime sugar, I put the white sugar in the food processor and then added the zest from 3 limes. Then I gave it whirl. The sugar turned green and the zest released the last of it's flavor into the sugar. The lime is perfectly slight in these blondies. Not overpowering at all. It goes so well with the macadamias and the white chocolate chips. Maybe the combo of the lime, macs and white chocolate isn't creative, but you could definitely play with it.

This recipe is the chocolate chip blondie recipe I have, but fiddled with a bit.

I sprinkled on some white chocolate chips before baking,
but I wouldn't do that if I were you.

They were in the oven for a really long time and they just turned brown.

1/2 cup sugar
Zest from 3 limes
1/2 cup butter, melted
1/3 cup brown sugar
1 egg
1 tsp pure vanilla extract
Juice from 1/2 lime
1 cup flour
1/2 tsp salt
1/4 cup white chocolate chips
1/4 cup chopped macadamia nuts

Set oven to 350 degrees. Spray an 8-inch square baking pan with non-stick spray and line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Spray paper and set aside.

In the bowl of a food processor, add the sugar and the lime zest. Process until the sugar is green.

In a large bowl, whisk butter, lime sugar and brown sugar until smooth. Whisk in egg, vanilla and lime juice. Add flour and salt and mix just until moistened (do not overmix). Fold white chocolate chips and macadamia nuts. Transfer batter to prepared pan and smooth top.

Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board and cut into 16 squares. Store blondies in an airtight container at room temperature for up to 2 days.

Snickerdoodle Blondies

These little babies have been popping up all over food blogs. And I found out it is for good reason. These are delicious and easy. The essence of snickerdoodles, but in bar cookie form. They come together quickly and the longer they sit, the tastier they get. And FYI, they stay soft for a few days.


I have made these a bunch of times and also for my younger sister's baby shower. Haley is having a little girl (Addison will be her name) and we sisters are beyond excited. The baby shower was a big success. Lots of gifts to help Haley and Jon prepare for their new ADDIE-ITION. I almost killed myself with the food prep. We had pulled pork sliders, pasta salad with red wine vinaigrette and spicy cilantro peanut slaw. Dessert was a snickerdoodle blondie and a few double chocolate cookies in a little paper sleeve and they were given out as people left. You know, so they had something to munch on as they drove home.

Shower treats for the drive home.

My favorite part of the shower was our little activity. I hate shower games because I can't take them seriously and I cheat. So we decided to do a craft for the new baby. We set up a table with all the do-dads and fixings to make clips and bows for Baby Addie. It was a hit. Everyone got a chance to sit down with the ribbon and glue guns and get creative.

Bow making

Our family can't wait for this new baby. Little Jack often asks when Baby Addie will come out of Aunt Haley's tummy. I just tell him, "Not soon enough".



2 2/3 cups flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 cups brown sugar
1 cup butter, softened
2 eggs
2 tsp pure vanilla extract
2 Tbsp sugar
2 tsp cinnamon
a pinch nutmeg

Set oven to 350 degrees. Spray a 9×13 inch pan with non-stick spray. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.

In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth. Stir in the flour mixture until well blended. Spray your hands with non-stick spray and gently press the batter into the pan. Combine the sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting.

Chocolate Orange Cheesecake Squares

I made these so I had something to give to my sister because she was kind enough to watch Van while we took Jack to the Brigham Young University vs. University of Utah men's basketball game. We didn't go because we are alumni, we just wanted to take Jack to a basketball game because we thought he would enjoy it.

Oh, he did. He cheered and yelled and booed.

"Get the ball you moron!"

"Make a shot or I'll put you in jail!"

"I HATE the red team!"

The child is very passionate and all-boy. The other day, he was saying prayers and it went something like this.

"Thank you for really real guns so that I can shoot people."

Do I worry? Slightly. I just hope that he will not be the mass murderer that he aspires to be someday.

These cheesecake squares are more chocolaty than cheesy. I like cheesecake, but not if there is more cheese than cake. Ever had Ben and Jerry's Chocolate Brownie Cheesecake ice cream? It is WAY too cheesy for my gusta. These are not and that is precisely why they didn't last long in my house.



1 cup flour
1/2 cup brown sugar
1/4 tsp cinnamon
1 orange, zested and divided
1/3 cup shortening
1/2 cup chopped pecans
8 oz cream cheese, softened
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1/4 cup milk
1 egg
1 tsp pure vanilla extract

Set oven to 350 degrees. Spray a 9 inch square pan with non-stick spray and set aside.

In a medium bowl, combine flour, brown sugar, cinnamon and half of the orange zest. Mix to combine. Add shortening and cut into coarse crumbs using a pastry blender or two butter knives. Mix in pecans. Reserve 3/4 cup and press the rest into the bottom of the 9 inch pan. Bake for 10 minutes.

In another medium bowl, combine cream cheese and sugar. Using a hand mixer, beat until fluffy. Add cocoa powder, milk, egg, vanilla and then remaining half of the orange zest. Mix until smooth. Pour over warm crust. Sprinkle remaining 3/4 cup of the crust mix on top. Bake for 25-30 minutes.

Cool completely and then cut into squares. Store in an airtight container in the fridge.

Macadamia and Mint Brownie Bites

I am here to apologize. I am sorry I haven't been posting very many treats. I am a jerk, I know. I am just obsessed with dinner these days. So I am here to repent and try and make amends. It's me baby, not you.

It is no new news that the economy blows. Everyone knows it and we are all effected by it in some way. For those who have lost jobs or can't seem to find one, my heart goes out to you. I don't know how you feel, but I can imagine it is difficult.

Rich is a word I only use when describing food, not my financial situation. These brownies are rich. If the drudgery of slipping funds is getting you down, make something like these. Making these brownies will give you a whole new lease on the word "rich".



1/2 cup butter, softened
1 cup sugar
2 large eggs
1 1/2 tsp pure vanilla extract
3/4 cup flour
5 Tbsp unsweetened cocoa powder
1/4 tsp salt
1/2 cup chopped macadamia nuts
1 1/2 cup semi-sweet chocolate chips
2 Tbsp butter
1/2 cup heavy whipping cream
1/2 tsp peppermint extract

Set oven to 350 degrees. Grease an 11x7 in pan with non-stick spray. Line with a piece of parchment paper, allowing for a 2 inch overhang on each side. Spray the parchment as well. Set aside.

In a large bowl, beat the butter and sugar with a hand mixer. Beat until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour, cocoa powder and salt and beat until well incorporated, but be sure you don't overmix. Spread batter evenly in the pan. The batter will be thick, you can use your fingers if you want.

Bake for 25-30 minutes or until an inserted toothpick comes out clean. Cool in the pan on a cooling rack for 15-20 minutes.

In a medium bowl, combine chocolate chips, butter and whipping cream. Microwave for 1 minute on high. Let stand for 30 seconds. Whisk in peppermint extract. Whisk until smooth.

Spread chocolate mixture over the brownies, tilting the pan to ensure the chocolate spreads evenly. Chill for 2 hours.

Using the parchment overhang, lift the brownies out of the pan. You might have to use a sharp knife to loosen the edges. Cut brownie bites into 1 inch squares. Store in the refrigerator.

Sundae Brownies

I have a recipe for some really ridiculously rich brownies. They have to be eaten alone with a large glass of milk (but not in my case. I no likey milk). Their dark chocolate moistness can't be compromised by something as inferior as ice cream. So what do I do if I want a brownie sundae? I need some brownies that are a blank canvas. Some brownies that are there as a vehicle for the ice cream. They aren't the star of the show, just a supporting roll.

These brownies do the job. They don't have any fancy ingredients. You probably have everything in your pantry as you read this. They only use two utensils, a saucepan and a whisk. And then into the pan, 25 or so minutes and you are on your way to non-box brownie sundae goodness.

They are also quite versatile. Chocolate chips, just sprinkle some on top. Walnuts, mix them in. Raspberry jam, nuke some in the microwave to thin it out and swirl it in to the batter after it's been poured into the pan. Maybe get a little crazy and put in some peanut butter. That might be brownie nirvana right there.



1/2 cup butter
1 cup sugar
2 eggs
1 tsp pure vanilla extract
1/3 cup cocoa powder
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder

Set oven to 350 degrees. Spray an 8 inch pan with nonstick spray.

In a large sauce pan over medium high heat, melt the butter. Remove from the heat and add the sugar, eggs and vanilla. Whisk until eggs are incorporated. Add cocoa powder, flour, salt and baking powder. Whisk until combined.

Pour into the pan. Bake for 25 -30 minutes, or until middle is set and a toothpick inserted comes out clean.

See? Easy.

SueP Oatmeal Fudge Bars

I have mentioned my mom's cookbook before. After I got married, she gave me cookbook full of recipes of my childhood eats. In the cookbook, these are labeled Susan's Oatmeal Fudge Bars, but Susan never made them for me, my mom did. So they are hers.



2 cups brown sugar
1 cup butter plus 2 Tbsp, softened
2 eggs
2 tsp pure vanilla extract, divided
2 1/2 cups flour
1 tsp baking soda
1 tsp salt, divided
3 cups quick cooking oats
2 cups milk chocolate chips
8 oz sweetened condensed milk

Set oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray and set aside.

In a large bowl, combine brown sugar, 1 cup butter, eggs, 1 tsp vanilla, flour, baking soda, 1/2 tsp salt and oats. Mix well. Press 3/4 of the oat mixture into the bottom of the pan making a crust.

In a small saucepan, combine chocolate chips, sweetened condensed milk and 2 Tbsp butter. Melt over low heat. Once smooth, take off the heat and add 1 tsp vanilla and 1/2 tsp salt. Pour over oat crust and smooth evenly with a rubber scraper. Crumble reserved oat crust over the chocolate mixture.

Bake for 25 minutes or until top is slightly browned. Cool before cutting.

White Chocolate Raspberry Bars

What even makes a bar a bar? It isn’t a cookie and it isn’t a brownie. It isn’t cake either. Could bars be in their own category all together? Oh the complexity…



1 1/2 cups flour
1 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1 cup butter, cut into small pieces
1 1/2 cups quick-cooking oats
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans
4 oz white chocolate, coarsely chopped
3/4 cup seedless raspberry jam

Set oven to 350 degrees.

Spray a 9x13 pan with non-stick spray. Line with a piece of parchment paper, providing an overhang on each side. Spray the paper with non-stick spray. Set aside.

In a large bowl, combine flour, brown sugar, baking powder and butter. Using a pastry cutter, cut butter into flour mixture until butter resembles coarse crumbs. Add oats, coconut and pecans. Mix well using your hands.

Press half of the crumb mixture firmly onto bottom of pan. Sprinkle with chopped chocolate. Spoon jam over the top (put the jam in the microwave if it is hard to spoon out). Sprinkle the top with the remaining crumb mixture.

Bake for 25 to 30 minutes or until lightly browned. Let cool in pan completely. Remove from pan using parchment overhang. Cut into bars and enjoy!

Lime Squares with Pistachio Graham-Cracker Crust

Creamy, cold and refreshing. I have to apologize to my older sister for making these. She LOVES lime anything. So Megan, I am sorry. But maybe this will convince you to come and visit me.



For the crust:
4 Tbsp butter, melted and cooled
2/3 cup shelled pistachios
1 cup graham cracker crumbs
1/4 cup sugar
1 Tbsp lime zest

For the filling:
2 large egg yolks
1 14 oz can sweetened condensed milk
1/2 cup fresh lime juice
1 Tbsp lime zest

Set oven to 350 degrees. Spray an 8-inch square baking dish with non-stick spray. Line bottom with parchment paper, leaving a 2-inch overhang on two sides, and spray the paper. Set aside.

In a food processor, finely grind pistachios with graham cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1/2 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

For the filling, in a large bowl, whisk together egg yolks and condensed milk. Add lime juice and zest, whisk until smooth. Pour filling into cooled crust and carefully spread to edges.

Bake until set, about 15 minutes. Cool in pan on rack and then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.

Rookie’s Notes: To get a ½ cup of lime juice, I used 3 limes. And the zest of one lime equaled 1 tablespoon.

Super Fudgy Brownies

This whole pregnant “thing” is making me nuts. I can handle the growing belly and the swollen feet. I don’t mind the frequent trips to the bathroom or the stretch marks. What is killing me is the pining for chocolate. It never stops and it is making me crazy. So here is my latest chocolate indulgence and I am sure there will be many more until mid June.



1 cup flour
1/4 cup Dutch-process cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cut into pieces
8 oz semisweet chocolate, chopped
1 tsp instant espresso powder
1 1/4 cups sugar
3 large eggs

Set oven to 350 degrees.

Spray a 9-inch square baking pan with non-stick spray. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Spray paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt. Set aside.

Place butter, chocolate and espresso powder in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture, mix just until moistened (do not overmix). Transfer batter to prepared pan and smooth top.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 45 to 55 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

Rookie's Notes: The espresso powder is optional. Using a small amount enhances the chocolate flavor. If you use more, you get a mocha flavor. It's all up to you.

Chocolate Chip Blondies

These were dessert after Sunday dinner. We had them with vanilla ice cream and a little bit of whipped cream. I loved these. Like a brownie but also a cookie. The best of both worlds.



1/2 cup butter, melted
1/2 cup brown sugar
1/3 cup sugar
1 egg
1 tsp pure vanilla extract
1 cup flour
1 tsp salt
1 cup semisweet chocolate chips

Set oven to 350 degrees. Spray an 8-inch square baking pan with non-stick spray. Line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Spray paper. Set aside.

In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt and mix just until moistened (do not overmix). Fold in 1/2 cup chocolate chips. Transfer batter to prepared pan and smooth top. Sprinkle with remaining chocolate chips.

Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board and cut into 16 squares. Store blondies in an airtight container at room temperature.

Rookie's Notes: You don't have to use the parchment paper. It just makes it easier when it comes time to cut them. None of the squares get sacrificed as the first one out of the pan.

Lemon Bars

Dear Jill,
This one is for you. Enjoy. These were easy to make and oh so delish. They were tart, sweet and got better each day. And they were NOT from a box. Who wants all those nasty preservatives anyways? I hope you enjoy. And thank Barefoot Contessa. This is her perfect recipe.




For the crust:
1 cup unsalted butter, softened
1/2 cup sugar
2 cups flour
1/8 tsp salt

For the filling:
6 eggs
3 cups sugar
2 Tbsp lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Powdered sugar, for dusting

Set oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray and set aside.

For the crust, cream the butter and sugar in a mixing bowl until light and fluffy. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Flatten the dough with floured hands and press it into the prepared pan, building up a 1/2 inch edge on all sides. Chill for 15 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust (crust does not need to be completely cooled) and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into squares and dust with powdered sugar.