Double Trouble Cookie Brownies
February 22nd, 2012 § 16 Comments
I hope you didn’t give chocolate up for Lent because this recipe is going to be a doozy.
Rich, fudgy brownies?
Gooey chocolate chip cookies?
Why not combine them into one decadent and totally belt-busting dessert?
Yeah, yeah, yeah. The phrase “belt-busting” generally doesn’t get too good of a reputation, but believe me, these brownies are worth it. Like a million bajillion times worth it! I don’t lie.
Plus it’s Wintertime and, if you’re anything like me, you wear sweatpants, pajamas and leggings 24/7 so you won’t even have to wear a belt soon anyways. 
Alright, enough about belts and let’s get back to these brownies.
I’m going to let you in on a little secret.
I’ve already established that they’re delicious, but do you know what makes them even better? You didn’t hear it from me, but vanilla ice cream. Cool vanilla ice cream on top of a warm, gooey cookie brownie. Shhhhhh… 
Double Trouble Cookie Brownies
Ingredients:
Brownies:
- 2 cups all-purpose flour
- 1 ¾ cups sugar
- ¾ cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup water
- ½ cup canola oil
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Cookies:
- ½ cup brown sugar, packed
- ¼ cup sugar
- 2/3 cup canola oil
- ¼ cup water
- 1 tablespoon corn starch
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup chocolate chips
Directions:
Brownies:
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, canola oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
- Bake for 25 minutes in the preheated oven.
Cookies:
- Combine sugars, oil, water, and cornstarch in a mixing bowl. Mix in vanilla.
- Add 1 cup flour, the baking soda, and the salt. Mix well. Mix in rest of flour. Fold in chocolate chips. The dough will be a little stiff. Flatten with your hands into sheets and place on top of the half-cooked brownie.
- Bake for 10-15 more minutes. Let cool for 30 minutes, cut into squares and serve.
Yield: 15 servings
Wasabi Roasted Edamame
July 7th, 2011 § 34 Comments
Today was a good day.
I was pretty much out of the house all day spending time with one of my best friends. First we went out to lunch, then we went to see Cars 2 in 3D, then we went to church because the youth group was showing Toy Story 3.
Two Disney movies in one day?!
Yeah, we’re Kool Katz. With a capital K.
Before I left for lunch I revved up my appetite with some cooking! After demolishing almost all of the truffles I made this past weekend I was left craving some savory crunch and these Wasabi Roasted Edamame were just what the doctor ordered. They’re like store-bought Wasabi Peas, but better!
Wasabi Roasted Edamame
“These edamame are the perfect satisfying and crunchy snack. They’re spicy, but not too spicy and are best enjoyed the same day they were made.”
Ingredients:
- 2 cups thawed frozen edamame (also known as soybeans)
- 1 tablespoon olive or canola oil
- 2 teaspoons wasabi (You can find it in the International aisle at your grocery store!)
- salt and pepper, to taste
Directions:
- Preheat oven to 450 degrees Fahrenheit.
- Place edamame and oil in a medium bowl and toss to coat. Pour oil coated edamame onto a large baking sheet and roast for 20-25 minutes, stirring frequently.
- Once edamame is finished roasting pour it into the same bowl as before, add wasabi, and toss until all edamame is evenly coated. Let cool and serve.
Yield: 2 cups
Even though I knew lunch was right around the corner, I couldn’t help but burn my tongue on enjoy a few handfuls while they were hot out of the oven. Deeeeelicious…and rather addicting, if you ask me! I ended up packing a small bag to sneak into the movie theatre and share with my friend. If I were going with anyone else it would probably have been weird, but she’s already used to it!
P.S. Have you ever had the Pizza Skins at Uno’s? I had the pleasure of eating them for the first time today and am in love! I can’t wait to try re-creating them! 
Sweet & Salty Potato Chip Brownies
May 24th, 2011 § 51 Comments
Yesterday I made something pretty crazy. And when I say crazy I mean ridiculous, insane, bonkers, batty, and maybe even borderline blasphemous. [Yeah, they were that crazy.]
I made brownies. Of course, they weren’t just any brownies. Oh no! They were moist, chocolatey and suprisingly vegan Potato Chip Brownies!
Sweet & Salty Potato Chip Brownies
“These brownies sound strange but taste great. They are moist and chocolatey with just a hit of salty potato chip flavor. I bet you can’t eat just one!”
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 cups sugar
- ¾ cup cocoa powder
- 1 ¼ teaspoons baking powder
- ¾ cup + 2 tablespoons water
- ½ cup applesauce
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 2 cups potato chips
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, stir together the flours, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, oil and vanilla; mix until well blended. Fold in potato chips. Spread evenly in an 8 x 8 inch square baking pan.
- Bake for 30 to 35 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
It does seem pretty crazy, eh?
These brownies really aren’t that bad, I assure you they aren’t. Potato chips and chocolate go together like peanut butter and jelly. It is the ultimate sweet and savory combo! 
Other than the few [genius] people who have tried this combination, I’m sure most of you are shaking your heads in disbelief and gagging while simultaneously getting ready to press the little red X in the upper right corner of your screen. Wait! I’m not crazy, I swear! I was first introduced to this little treat at a chocolate store in my neighborhood 5 or so years ago. My Mom and I were buying chocolates to give out to the guests at my brother’s birthday party when the lady behind the counter offered us a sample of their newest creation: chocolate-covered potato chips. Admittedly, I was grossed out by the idea at first but after taking just one little bite I was hooked! Ever since then I’ve been enjoying them by the handful and baking them into everything I can. Once I made chocolate potato chip cookies…they were pretty epic. I’ll have to dig up the recipe sometime!
Until then, however, you’ll just have to make these brownies. The potato chip flavor is hidden a bit by all that cocoa powder so if you want the full effect I’d crumble some more potato chips on top of the batter before baking. You’ll love them, I promise! Enjoy!
Today I felt like doing a little Question of the Day just for funzies. So tell me: What’s your favorite “weird” flavor combination?
