the dessert chronicles http://thedessertchronicles.com the life of a serious sugar addict Wed, 04 Jan 2017 18:11:33 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 Half Baked Bars http://thedessertchronicles.com/half-baked-bars/ Tue, 06 Dec 2016 11:00:28 +0000 http://thedessertchronicles.com/?p=2766

I’m pretty sure more cookies are made in the month of December than any other time of the year. I don’t know about you, but I’ll take any excuse to bake an excessive amount of cookies (and eat them too). I realize these are more bars/brownies than cookies, but considering they are half chocolate chip... Read more

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Half Baked Bars from the dessert chronicles

I’m pretty sure more cookies are made in the month of December than any other time of the year. I don’t know about you, but I’ll take any excuse to bake an excessive amount of cookies (and eat them too). I realize these are more bars/brownies than cookies, but considering they are half chocolate chip cookie dough, I think they fit right in during this cookie-themed month. I actually posted this recipe as one of my first few posts for the blog and decided it was time for a photo update. These bars are way too good to be buried deep in the recipe archives. 

Half Baked Bars from the dessert chronicles

If you’re familiar with the brownie and cookie combo that is often called a brookie, these bars are its long lost cousin. They totally remind me of Ben and Jerry’s Half Baked ice cream and they offer the perfect solution if, like me, you often find yourself conflicted between choosing to indulge in a brownie or a cookie. Even if your baking list is long this month, this recipe must go right to the top. There’s no better way to celebrate the start of the holiday season! 

Half Baked Bars
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Cookie Part
  1. 1 1/4 cups unbleached all-purpose flour
  2. 1/2 tsp. baking soda
  3. 1/2 tsp. salt
  4. 1 stick unsalted butter, melted
  5. 1/4 cup + 1/8 cup granulated sugar
  6. 1/4 cup + 1/8 cup light brown sugar, packed
  7. 1/2 tsp. vanilla extract
  8. 1 egg
  9. 1 cup semisweet chocolate chips
Brownie Part
  1. 1 stick unsalted butter
  2. 1 1/8 cups granulated sugar
  3. 2 eggs
  4. 1/2 cup + 1/8 cup unsweetened cocoa powder
  5. 1/2 tsp. salt
  6. 1/2 tsp. baking powder
  7. 1/2 Tbsp. vanilla extract
  8. 3/4 cup unbleached all-purpose flour
  9. 1 cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9 x 13" pan.
Cookie Part
  1. Combine flour, baking soda and salt in a small bowl. In a large bowl, stir butter, granulated sugar, brown sugar, and vanilla extract together. Add eggs one at a time to butter mixture. Stir well after each addition. Gradually add flour mixture to butter mixture and stir until combined. Fold in chocolate chips.
Brownie Part
  1. In a saucepan set over low heat, melt the butter, then add the sugar and stir until combined. Keep the mixture over the heat and stir until it has a shiny appearance. In a small bowl, combine the eggs, cocoa powder, salt, baking powder, and vanilla. Stir until smooth. Add the hot butter/sugar mixture to the cocoa mixture and stir to combine. Slowly fold in the flour and then the chocolate chips.
Combine
  1. Drop spoonfuls of both batters all over the 9 x 13 pan, until you have used up all of your batter. Try to distribute the cookie and brownie mixture evenly throughout the pan, so that you have a good mix of both in each bite. Bake for 16-18 minutes, or until a toothpick comes out clean. It is better to slightly under bake the bars, if you prefer a fudgy consistency.
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Banana Bonanza: Banana Pudding Jars http://thedessertchronicles.com/banana-pudding-jars/ Mon, 14 Nov 2016 11:00:15 +0000 http://thedessertchronicles.com/?p=2748

With Thanksgiving rapidly approaching, I’m sure everyone has pie on the brain, but I couldn’t let another week go by without posting this recipe. Besides, is there ever really a bad time for banana pudding? My first memory of banana pudding is eating it out of the iconic little to-go container from Magnolia Bakery. I... Read more

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Banana Bread Pudding Jars from the dessert chronicles

With Thanksgiving rapidly approaching, I’m sure everyone has pie on the brain, but I couldn’t let another week go by without posting this recipe. Besides, is there ever really a bad time for banana pudding? My first memory of banana pudding is eating it out of the iconic little to-go container from Magnolia Bakery. I was 6-years-old and definitely more enamored with the pink frosted cupcakes than the pudding, but once I reluctantly agreed to try a bite, I was instantly hooked. 

Banana Bread Pudding Jars from the dessert chronicles

Although Magnolia definitely knows what they’re doing when it comes to making desserts, I couldn’t help but make my own version of banana pudding that is somewhat over the top. Starting with the tried and true method, I layered vanilla pudding, nilla wafers, and bananas, but then things got a little crazy. On a whim, I threw some leftover chocolate chip banana bread into the mix and it was game over. These jars are dangerous…pudding AND banana bread all in one. I know this is the season of apples and pumpkin and all things cinnamon, but if some of these jars make an appearance at your Thanksgiving table, I don’t think anyone will be complaining. 

Banana Pudding Jars
Yields 4
Vanilla pudding layered with bananas, chocolate chip banana bread and Nilla Wafers
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Pudding
  1. 1/3 cup granulated sugar
  2. 2 Tbsp. cornstarch
  3. 1/4 tsp. salt
  4. 2 1/4 cups whole milk
  5. 2 large egg yolks, lightly beaten
  6. 2 tsp. vanilla extract
To Assemble
  1. Your favorite chocolate chip banana bread (about 1/4 loaf), cubed
  2. 3 Bananas, peeled and sliced
  3. 25-30 Nilla Wafers, broken into pieces
  4. Whipped Cream
Pudding
  1. Combine the sugar, cornstarch, and salt in a medium saucepan. While whisking, add 1/4 cup of the milk and keep whisking until smooth. Then add the egg yolks and remaining milk and whisk to incorporate completely. Place the saucepan over medium heat and cook, whisking often, until the pudding starts to thicken and bubble, about 5 or 6 minutes. Reduce the heat to low and use a rubber spatula to stir constantly. Be sure to scrape the bottom and sides of the pot. Cook about 3 to 5 more minutes, until the pudding makes visible ribbons when drizzled over the surface. Remove from the heat and stir in vanilla.
  2. Pour the pudding through a mesh strainer into a glass bowl. You can place a piece of plastic wrap on top of the pudding to prevent a skin from forming. Place the pudding into the fridge and chill until set, about 2 hours.
To Assemble
  1. Once pudding is set, get ready to create your jars. Get four glass jars and place a generous layer of pudding in the bottom. Top with sliced bananas, cubed banana bread and a sprinkle of Nilla Wafers. Repeat layers until you almost reach the top of the glass. Top with whipped cream and a dried banana slice, if you wish. ENJOY!
Notes
  1. These are best eaten the same day, as the bananas start to brown and get mushy after that.
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Chocolate Chip Banana Bread http://thedessertchronicles.com/chocolate-chip-banana-bread/ http://thedessertchronicles.com/chocolate-chip-banana-bread/#comments Mon, 07 Nov 2016 11:00:13 +0000 http://thedessertchronicles.com/?p=2736

I’m a little sad that I never got around to making a Halloween-themed dessert this year, but it’s all good, because at least we have banana bread! This recipe is one of my favorites because it is the first thing that I learned to bake on my own, well, besides the mini cakes that came... Read more

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Chocolate Chip Banana Bread from the dessert chronicles

I’m a little sad that I never got around to making a Halloween-themed dessert this year, but it’s all good, because at least we have banana bread! This recipe is one of my favorites because it is the first thing that I learned to bake on my own, well, besides the mini cakes that came out of my Easy Bake Oven. This banana bread used to be one of my grandma’s specialities (she prefers to let me do the baking these days) and now I’m carrying on the tradition. I even cut the original amount of sugar in half and I don’t think you can tell the difference, though I’ve yet to have my grandma be the official judge of that. 

Chocolate Chip Banana Bread from the dessert chronicles

There’s something about banana bread that just calls for spontaneous baking. Maybe it’s the fact that whenever I see four overripe bananas sitting on the counter, I can’t help but whip up a loaf. Although this recipe does call for more bananas than most, I think it makes all the difference. I’ve played around a lot with substituting white whole wheat flour for AP flour and coconut oil for the butter and I’m always a fan of the final product. I don’t love nuts in my banana bread, but you could definitely add them if you like a little added crunch. If you make a loaf this week, you might want to save and freeze half of it. I have another recipe involving banana bread coming your way next week that you are not going to want to miss!

Chocolate Chip Banana Bread
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Ingredients
  1. 4 medium ripe or overripe bananas
  2. 1/2 cup granulated sugar
  3. 1 egg
  4. 1 1/2 cup all-purpose flour (or white whole wheat)
  5. 1/2 cup unsalted butter, melted
  6. 1 tsp. baking soda
  7. 1 tsp. salt
  8. 1/2 cup semisweet chocolate chips
Instructions
  1. Preheat oven to 325 degrees F and grease a loaf pan.
  2. Peel bananas and mash them with a fork in a large bowl. Add remaining ingredients and stir until combined.
  3. Add batter to prepared loaf pan and bake for about 1 hour, or until a toothpick comes out clean.
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Pumpkin Cheesecake Swirl Brownies http://thedessertchronicles.com/pumpkin-cheesecake-swirl-brownies/ http://thedessertchronicles.com/pumpkin-cheesecake-swirl-brownies/#comments Mon, 17 Oct 2016 10:00:23 +0000 http://thedessertchronicles.com/?p=2705

I thought I had tried every dessert involving pumpkin until these came along and now I’m wondering what other pumpkin concoctions I’ve been missing out on. I’m pumpkin obsessed, but pumpkin cheesecake never really did it for me. There’s just something about NY cheesecake that has me choosing the classic variety over pumpkin any day. Pumpkin... Read more

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Pumpkin Cheesecake Swirl Brownies from the dessert chronicles

I thought I had tried every dessert involving pumpkin until these came along and now I’m wondering what other pumpkin concoctions I’ve been missing out on. I’m pumpkin obsessed, but pumpkin cheesecake never really did it for me. There’s just something about NY cheesecake that has me choosing the classic variety over pumpkin any day. Pumpkin cheesecake swirl brownies, however, I can totally get behind! I mean…just look at that cheesecake swirl. I became a chocolate and pumpkin addict after pairing nutella and pumpkin together last fall and I haven’t been able to stop dreaming up other choco-pumpkin combos since. 

Pumpkin Cheesecake Swirl Brownies from the dessert chronicles

These brownies are rich and fudgy and totally decadent. There is just enough of a hint of pumpkin and cinnamon in every bite without overpowering the dark chocolate flavor you crave from a brownie. Even though it’s supposed to hit 80 degrees in NYC today, I might have to pull one of these out of the freezer and pretend that it’s actually a crisp fall day. 

Pumpkin Cheesecake Swirl Brownies
Serves 9
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Brownies
  1. 1/2 cup all-purpose flour
  2. 3/4 cup unsweetened cocoa powder
  3. 1 1/4 cups granulated sugar
  4. 11 Tbsp. unsalted butter
  5. 2 eggs, cold
  6. 1/8 tsp. baking soda
  7. 1 Tbsp. cornstarch
  8. 1/4 tsp. salt
  9. 1 tsp. vanilla
  10. 1/2 cup semisweet chocolate chips
Swirl
  1. 1/2 cup pure canned pumpkin
  2. 4 Tbsp. reduced fat cream cheese, softened
  3. 4 Tbsp. granulated sugar
  4. 2 egg yolks
  5. 2 tsp. cinnamon
  6. 1/2 tsp. ground nutmeg
  7. 1/2 tsp. ground cloves
Instructions
  1. Preheat oven to 325 degrees F. Line an 8 x 8 inch pan with parchment paper.
  2. Add butter and sugar to a glass bowl and microwave on high for 1 minute. Stir and cool on the counter for 5 minutes. Then add vanilla and cocoa powder. Add the butter mixture to the bowl of a stand mixer. While mixing on low with a paddle attachment, add eggs one at a time.
  3. In another mixing bowl, combine flour, baking soda, cornstarch and salt. With mixer on low, slowly add dry ingredients to butter mixture. Remove bowl from mixer and fold in chocolate chips. Pour batter evenly into prepared pan.
To make swirl
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and pumpkin together on high speed until smooth. Add the sugar, egg yolk and all of the spices. Beat on medium/high until completely combined and creamy.
  2. Drop pumpkin mixture by spoonfuls onto the brownie batter in the pan. Use a knife to swirl gently. Press the knife down to the bottom of the pan as you swirl to spread the pumpkin mixture throughout.
  3. Bake brownies 18-20 minutes, or until a toothpick comes out clean. Allow to cool and enjoy!
Adapted from Life Made Simple Bakes
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