July Newsletter

Buon Agosto/Happy August! 

July was a good month.  A hot month.  And so much has happened!  Here are some snippets:

Say hello to my little friend, Cornetto con Nutella. McKayla's calling it like it is.

June 27th Rachel moved back home.  At the end of June Rachel and her parents departed and moved all of her stuff back to the States.  Goodbyes are never fun.  But we made a fun night of her last night here, going out to a secret bakery at 3 am (bakeries that open only during the night and make the morning bake for some caffes, and if you know where to find them they will sell you piping hot cornetti, croissants, or sometimes donuts with your choice of jam, chocolate, creme, or Nutella filling, for only 1 euro each!), then stayed up until 5 am when they took a taxi to the airport. 

Then proceeded the long process of cleaning and organizing the apartment, and going through all of the items left by previous tenants.  I got to inherit some good household stuff, so that will help for when I move into my long-term apartment in October! (Dishes, silverware, and bedding? Yes please! 4 purses, numerous pillows, and a shelf of random medication? No thanks!)

Beth and Cyndie from Mississippi came for a week on July 14th.  They are friends of Paul and Melinda, and they were here here during the perfect time to help us prepare for the Gallery Opening!

July 20th I moved out of Iacopo Nardi and into the Hand's second apartment. Sniff sniff.  Paul and Melinda have 2 apartments right next door to each other, one for them and one for their 2 college-age daughters, Baleigh and McKayla, when they stay during the summers and holidays.  Paul and Melinda are kind enough to let me stay in their girls' apartment for the next two months until I go home for Jeffrey and Rachel's wedding in October.  Paul and I made numerous trips moving my stuff and all the Gallery 4 equipment that had been stored at Iacopo Nardi.  Said goodbye to the gorgeous views from Iacopo Nardi's terrace, see below.

Bailey Shoemaker arrived July 19th and is visiting Gallery 4.  Bailey is a graphic design artist, recent seminary graduate, and friend of Paul and Melinda who is staying in the girls' apartment also.  We had a very cozy week with 4 girls in a technically 1 bedroom apartment before Baleigh and McKayla left to head back to college.  Bailey and I got to share a trundle bed that first week, we got to be close friends fast. (Literally, hahaha) She's very cool.

See that knob on the left? Yes. I'll have to adjust my recipes to say, "turn your oven on to two bars..."

July 22nd we had our first Gallery Opening!  Amongst all the packing up and moving, we were getting ready for our first gallery opening.  I volunteered to bake mini brownies, cookies, and mini cupcakes...that was a bit ambitious of me in the midst of moving apartments and having no idea what the oven or baking conditions would be in my new living space!  What was the first thing I unpacked? Not clothes, not a toothbrush, not my computer, but baking pans.  I managed to fit in some baking and prep while still in Iacopo Nardi, where although not an ideal baking space, still familiar and comfortable!  Ovens, baking ware, and kitchens are like people, you have to get to know them and their personalities.  Little did I know that the oven in my new apartment has no numerical temperature gauge.  Just a dial and your best guess.  Porca Miseria, if I didn't love you so much, Italia, I would be shaking my fists in the air.  So that was an entertaining ordeal trying to figure how far to turn the dial to get an approximate 350 Fahrenheit.  My poor cupcakes were not amused and they let me know.  The oven and I are getting on better terms, but let's just say we still give each other the wary eye.  Hahaha.

Artwork by Jerrod Partridge

The Gallery opening went over very well!  The Russian Art Academy let us use their dance studio to exhibit the art.  We had a turnout of around 40 people, which we were pleasantly surprised and thankful for!  Being in the heat of the summer, July and August are prime times for everyone to leave and head on holidays and to the sea, so we really didn't know if we should even expect anybody to show up, but we went forward trusting the Lord would bring people, and He did!  We had refreshments and beverages and people got to mingle and talk with us and the artist, Jerrod Partridge.  At 8:00 Paul spoke with the help of our translator, Natalie, sharing what Gallery 4 is about, the vision, the Gospel, and introduced Jerrod, who also spoke.  I danced a short piece, and afterwards people got to mingle and eat some more, and ask questions!  It was a success.  The next two nights the Gallery was open for anyone who wanted to come and view the art or purchase it.  We had good feedback from people, and some who wanted to know more about the Gospel and ask questions!  For more pictures go to media. 

Baleigh (Hand), Melinda, Paul, and I in Montefioralle, Chianti, Italia

Baleigh and McKayla Hand left July 26th.  It was sad to see two friends leave, but nice to have more space in the apartment.  After the gallery opening things calmed back down and I could start re-settling in, unpack the necessities, and recoup after a crazy week.  

And all the other things:

Getting to meet new friends and catch up with old ones, and see my Mosaico church family!  I've started helping out in Sunday School, it's such a fascinatingly international church with people from the States, Italy, Australia, Canada, England, and all over. 

Language learning is still a part of the everyday routine.  Melinda, Bailey, and I have all started meeting with tandem language partners, where you meet with someone and "exchange" languages.  It's very helpful, forces me to speak and get over the embarrassment factor, and listen and comprehend, which is hardest for me.  We also use books for studying, I try and always think to myself in Italian, listen to and sing along with Italian music, and eavesdrop on any and all conversations I can get my ears on.  My brain is constantly fatigued, but it is so fun and I enjoy it so much...most days.  Some days I just want to curl into a ball and wish and pray myself into being fluent.  Or receive the gift of tongues.  Whichever. 

The battle of finding a gallery space of our very own is still being fought.  Paul is on the hunt and has looked at every space he can find.  Between our budget, finding a space large enough, in a decent neighborhood and with a room big enough to teach ballet, the pickings are slim.  Not to mention the spaces we have found and liked and bid on, even getting as far as about to sign the contracts, something has always gone wrong, changed, or fallen through.  It's discouraging to say the least, but I can only hope that it is the Lord's sovereign design keeping us from getting any less than what He has for His purposes here.  It is all a very complicated process, some spaces needed to be re-zoned and/or have bathrooms and showers added to be up to code for a dance studio, all ac units replaced, and other things costing several thousand euros or more.  We have had a "commercialista" (business consultant) and an architect aside from our realtor helping us try and figure out the bureaucracy of things.  Not everything here is sipping Chianti wine while eating pasta in the rolling hills of Tuscany with only the worry of where are you going to get gas for your vespa.

I now have my official paperwork from the Russian Art Academy to be able to apply for a student visa when I return to Michigan in September!  The good news is that it was relatively simple to obtain, the bad news is that it cost more than I was expecting with commission fees.  

Prayer:

• That I would be able to find an apartment for my two roommates and I for when we arrive back in October. August is upon us, which also means everyone is going on vacation and I am having a hard time getting a hold of anyone at the immobiliare (real estate).

• That the Lord would provide a Gallery Space. We have been looking long and hard, please pray for direction and encouragement and tranquillity while we wait on the Lord to show the way.

• Praise! The Gallery Opening helped make very clear the intentions of Gallery 4, and more people are asking questions about what we are doing, are excited for the vision of using the arts to share the Gospel, and are asking questions about the Gospel!

• Praise! I was able to buy my round-trip ticket from Traverse City to Florence for when I head back in October. And it was a very reasonable price! A round-trip ticket is another "document" I will need to show to the Italian consulate when I apply for my visa.

• And always for the people, our friends and everyone we come into contact with, for their hearts, and for the love of Christ to be made known!

Thanks for reading, thanks for praying, thanks for supporting, it's a privilege to partner with you to pursue Christ and His Kingdom in Florence, Italy!

No-Bake Pumpkin Date Bars

Last updated June 27, 2024

"La vita è troppo breve per mangiare e bere male" - Eataly

These bars feature a creamy, pumpkin chocolate chip filling atop a wonderfully soft and chewy-sweet date crust. They can easily be made gluten-free, vegan, and dairy-free. On top of that, they’re no bake! You could eat them anytime for breakfast or a healthy snack (to be pronounced snaaaaaack with the Italian hand going) because there is no refined sugar (except from the chocolate chips), but there is protein from the beans, fiber from the oat flour and dates, antioxidants from the maple syrup and spices, and lots of vitamins and minerals from the pumpkin and above mentioned ingredients! 

You guys, this is such a win-win.  In fact, these bars might help you not die. 

That last claim is not backed by science. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Adapted from Imma Eat That

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No-Bake Pumpkin Date Bars

Serves about 9-12

Ingredients:

For the Date Crust

• 1 cup / 160g packed pitted dates

• 1 cup / 140g raw almonds

• pinch of salt

For the Pumpkin Chocolate-Chip Filling

• 1 15 oz can / 400g white beans, drained (navy beans, great northern, etc.)

• 1 cup / 240g pumpkin purée

• 1 cup / 100g oat flour

• 1 1/2 tsp cinnamon

• 1/4 tsp cloves

• 1/4 tsp ginger

• 1/4 tsp nutmeg

• 1/4 tsp salt

• 1/4 cup / 40g packed pitted dates

• 5 Tbsp / 100g maple syrup or honey

• 1 tsp / 5g vanilla extract

• 2/3 cup / 113g semi-sweet mini chocolate chips, plus extra for topping

Directions:

Make the Date Crust

1. In a food processor combine dates, almonds, and salt.  Pulse until the almonds are finely ground and everything comes together into a soft, crumbly dough that sticks together when pressed between your fingers.  If after a few minutes the crust doesn't come together, add a few more dates.

2. Spread and press crust into a 8x8in / 20x20cm or 9x9in /23x23cm square pan. 

Make the Pumpkin Chocolate-Chip Filling

1. In a food processor, combine all the filling ingredients except for chocolate chips.  Blend until smooth.  Scrape filling into a bowl and stir in chocolate chips.  Spread over crust and top with more chocolate chips. 

2. Cover and refrigerate for two hours before slicing and serving. 

Jenny's Notes:

• Don't have oat flour? Make your own! Put the amount of oat flour you need of oats in a food processor or blender, plus a little extra for good measure, and blend until finely ground into flour. Tada!

• If you like sweeter desserts, or are serving a crowd that isn't used to "healthy" desserts, you could always add up to an extra 1/2 cup / 100g or so of brown sugar to the filling.

Vegan Version: Simply make sure your chocolate chips are vegan, as some brands contain dairy.

Gluten-free: Use certified gluten-free oats.

Dairy-free: Make sure your chocolate chips are dairy-free.  asy, no?

Yield 9-12

Author Jennyblogs

Prep time

20 Min

Inactive time

2 Hour

Total time

2 H & 20 M

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No-Bake Pumpkin Date Bars

Raw Pumpkin Bars with an almond date crust topped with lightly sweetened pumpkin and chocolate chip filling. Vegan, Gluten-free, and dairy-free, no bake..

Ingredients

For the Date Crust

• 1 cup / 160g packed pitted dates
• 1 cup / 140g raw almonds
• pinch of salt

For the Pumpkin Chocolate-Chip Filling

• 1 15 oz can / 400g white beans, drained (navy beans, great northern, etc.)
• 1 cup / 240g pumpkin purée
• 1 cup / 100g oat flour
• 1 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup / 40g packed pitted dates
• 5 Tbsp / 100g maple syrup or honey
• 1 tsp / 5g vanilla extract
• 2/3 cup / 113g semi-sweet mini chocolate chips, plus extra for topping

Instructions

Make the Date Crust

1. In a food processor combine dates, almonds, and salt. Pulse until the almonds are finely ground and everything comes together into a soft, crumbly dough that sticks together when pressed between your fingers. If after a few minutes the crust doesn't come together, add a few more dates.
2. Spread and press crust into a 8x8in / 20x20cm or 9x9in /23x23cm square pan.

Make the Pumpkin Chocolate-Chip Filling

1. In a food processor, combine all the filling ingredients except for chocolate chips. Blend until smooth. Scrape filling into a bowl and stir in chocolate chips. Spread over crust and top with more chocolate chips.
2. Cover and refrigerate for two hours before slicing and serving.

Notes

Vegan Version: Simply make sure your chocolate chips are vegan, as some brands contain dairy.

Gluten-free: Use certified gluten-free oats.

Dairy-free: Make sure your chocolate chips are dairy-free. 

• Don't have oat flour? Make your own! Put the amount of oat flour you need of oats in a food processor or blender, plus a little extra, and blend until finely ground into flour! Tada.
• If you like sweeter desserts, or are serving a crowd that isn't used to "healthy" desserts, you could always add up to an extra 1/2 cup / 100g or so of brown sugar to the filling.

Nutrition Facts

Calories

360.82

Fat

12.91 g

Sat. Fat

3.10 g

Carbs

56.60 g

Fiber

9.02 g

Net carbs

47.58 g

Sugar

29.52 g

Protein

10.64 g

Sodium

24.38 mg

Cholesterol

0.00 mg

Nutritional information is approximate. Based on 9 servings.

https://jennyblogs.com/blog/2016/7/27/no-bake-pumpkin-date-bars

raw, vegan, dairy-free, egg-free, gluten-free, pumpkin bars, fall dessert, no bake

dessert, bars

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Maple syrup made by my dad, home-ground oat flour, dry beans, homemade vanilla extract

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Peanut Butter Cheesecake Bars

Bars. Like cookies, but without all the rolling and fussing. Just…plopping in a pan and baking. I like it.

These bars are extra special because they are cheesecake bars. I really like cheesecake.  I mean creamy, not overpoweringly sweet, with a bit of graham cracker accompanying each bite.  Good morning, sunshine!  I also really like chocolate and peanut butter.  So today let's make some peanut butter cheesecake bars with chocolate chips. 

Fair warning: These particular bars can be very difficult to make.  You have to be able to resist eating all of the dough.  If you can do that, then the actual making of these are quite simple.  Va bene? Va bene.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Adapted from Pinch of Yum

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Peanut Butter Cheesecake Bars

Serves 9-12

Ingredients:

For the Peanut Butter Chocolate Chip Cookie Dough

• 6 Tbsp / 84g oil

• 1/2 cup / 100g sugar

• 1/2 cup / 100g brown sugar

• 1/2 cup / 130g peanut butter

• 1 egg

• 1 cup / 120g all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 cup / 40g rolled oats

• 1 1/2 cups / 255g mini chocolate chips

For the Cream Cheese Filling

• 8 oz / 225g cream cheese, room temperature

• 1/4 cup / 50g sugar

• 1 egg

• 1 tsp / 5g vanilla

Directions:

Oven preheated to 325°F / 163°C

Make the Peanut Butter Chocolate Chip Cookie Dough

1. Mix together the oil, sugars, and peanut butter in a large bowl until well combined.  Add the egg and beat well.

2. In a separate bowl, whisk together flour, baking soda, salt, and oats.

3. Stir flour mixture into sugar mixture, then add chocolate chips and stir until evenly distributed. Set aside.

Make the Cream Cheese Filling

1. Beat cream cheese in a stand mixer or with a handheld mixer until smooth, about 30 seconds. Add sugar, egg, and vanilla and beat until thoroughly combined. 

Assembly

1. Press half of the cookie dough into the bottom of an 8x8in / 20x20cm or 9x9in / 23x23cm pan.  Pour and spread cream cheese filling evenly over dough.  Using your hands, crumble the remaining half of cookie dough over cream cheese until it is thoroughly covered.

2. Cover with tinfoil and bake for 15 minutes.  Remove foil and continue to bake for another 10-15 minutes, until cream cheese center is almost set and the top is lightly golden brown. 

Yield 9-12

Author Jennyblogs

Prep time

25 Min

Cook time

30 Min

Total time

55 Min

Print

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Peanut Butter Cheesecake Bars

Layers of peanut butter chocolate chip and oat cookie layers with a cheesecake filling.

Cook modePrevent screen from turning off

Ingredients

For the Peanut Butter Chocolate Chip Cookie Dough

• 6 Tbsp / 84g oil
• 1/2 cup / 100g sugar
• 1/2 cup / 100g brown sugar
• 1/2 cup / 130g peanut butter
• 1 egg
• 1 cup / 120g all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup / 40g rolled oats
• 1 1/2 cups / 255g mini chocolate chips

For the Cream Cheese Filling

• 8 oz / 225g cream cheese, room temperature
• 1/4 cup / 50g sugar
• 1 egg
• 1 tsp / 5g vanilla

Instructions

Make the Peanut Butter Chocolate Chip Cookie Dough

1. Mix together the oil, sugars, and peanut butter in a large bowl until well combined. Add the egg and beat well.
2. In a separate bowl, whisk together flour, baking soda, salt, and oats.
3. Stir flour mixture into sugar mixture, then add chocolate chips and stir until evenly distributed. Set aside.

Make the Cream Cheese Filling

1. Beat cream cheese in a stand mixer or with a handheld mixer until smooth, about 30 seconds. Add sugar, egg, and vanilla and beat until thoroughly combined.

Assembly

1. Oven preheated to 325°F / 163°C
2. Press half of the cookie dough into the bottom of an 8x8in / 20x20cm or 9x9in / 23x23cm pan. Pour and spread cream cheese filling evenly over dough. Using your hands, crumble the remaining half of cookie dough over cream cheese until it is thoroughly covered.
3. Cover with tinfoil and bake for 15 minutes. Remove foil and continue to bake for another 10-15 minutes, until cream cheese center is almost set and the top is lightly golden brown.

Nutrition Facts

Calories

596.11

Fat

34.98 g

Sat. Fat

12.70 g

Carbs

62.57 g

Fiber

2.60 g

Net carbs

59.97 g

Sugar

44.08 g

Protein

10.24 g

Sodium

458.31 mg

Cholesterol

73.10 mg

Nutritional information is approximate. Based on 9 servings.

https://jennyblogs.com/blog/2016/7/16/peanut-butter-cheesecake-bars

cheesecake, bars, peanut butter chocolate chip cookie cheesecake bars, peanut butter oatmeal, cream cheese

dessert, bars, cheesecake

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Gallery 4 Opening Tonight!

The lower left is of Paul Hand!!

Today is an exciting day! Not only is it the mark of 1 month in Italy, but tonight we have a gallery opening with Jerrod Partridge, an artist from Mississippi.  This will be the first opening that I have been present to!  It's called The Face of an Age, with pieces featuring computer lit faces painted in oil on handmade paper. 

Since we are still hot on the trail of finding our very own space (the process in Italy is very, very entailed) we will host this opening at The Russian Academy of Art.  You may recall that this is the school where I will get my student visa through and where I take ballet class to stay in shape. 

The opening will be from 7-9:30, with time for people to mill around and enjoy the pieces and purchase them, talk to the artist, and time for us to engage people in conversation.  We will provide "aperitivo" (finger food and drinks), live music, there will be a Gospel presentation and I will perform a dance.  Please pray for everything to go smoothly, that above all the Gospel will be clearly portrayed, and the Lord glorified!

Thank you so much for your prayers, I will report back soon on how the opening went and more about what's been going on in these parts! Also, I I had too much going on to post my Tuesday baking blog, I know you all missed that terribly; that's also coming soon to a blog near you.  Ci sentiamo! :)

Chocolate Brownie Cookies

Cioccolato Cioccolato Cioccolato!

Don't be fooled, these cookies are nothing more than a chocolate bar with a few added ingredients to allow them to be legally called "cookies."  In trying to decide what to call these, Chocolate Candy Bar Cookies and True Chocolate Cookies were contending, but I can thank some taste testers for calling them out for what they really taste like: fudgy brownies in cookie form!  Oh yes, they be so chocolatey, so fudgy, so soft. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from the Clinton St. Baking Company Cookbook

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Chocolate Brownie Cookies

Makes about 24 cookies

Ingredients:

• 2 Tbsp / 28g oil

• 14 oz / 400g chopped quality semi-sweet or bitter-sweet chocolate

• 2 large eggs

• 3/4 cup / 150g sugar

• 1/2 tsp vanilla extract

• 1/2 cup / 60g all-purpose flour

• 1/4 tsp baking powder

• 1/4 tsp salt

Directions:

Oven preheated to 350°F / 177°C. Line two cookie sheets with parchment paper.

1. In a medium saucepan combine oil and 7 oz / 200g of the chopped chocolate, .  Melt over medium-low heat, stirring frequently, until chocolate is mostly melted.  Remove from heat and continue to stir until chocolate is completely melted.  Set aside.

2. In a medium-large bowl, whisk together eggs, sugar, and vanilla until well combined.  Stir the melted chocolate mixture into the egg mixture.  It's okay if it is still a little warm. 

3. In a separate bowl, whisk together flour, baking powder, and salt.  Stir flour mixture and remaining 7 oz of chocolate chunks into chocolate mixture until well combined. 

4. Place the bowl with the chocolate mixture in the freezer for 15-25 minutes.  Check and stir the dough every 5 minutes or so until batter has thickened and set up.

5. Drop small spoonfuls of dough evenly spaced on the prepared cookie sheets, leaving about 2 in / 5 cm between the cookies as they will spread quite a bit.  About 12 cookies will fit on a standard sheet.  

6. Bake for 6-8 minutes or until cookies start to crackle and the edges set. 

7. Remove from the oven and allow to cool for several minutes before transferring to a wire cooling rack or plate.  Or counter.  Or mouth.  Whatever floats your boat with these!  Maybe just don't eat all of them or your boat will sink...

Yield 24

Author Jennyblogs

Prep time

45 Min

Cook time

8 Min

Inactive time

25 Min

Total time

1 H & 18 M

Print

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Chocolate Brownie Cookies

Rich, fudgy, chewy chocolate cookies that are mostly made of pure chocolate with just enough other ingredients to politely be able to be called "cookies".

Cook modePrevent screen from turning off

Ingredients

• 2 Tbsp / 28g oil
• 14 oz / 400g chopped quality semi-sweet or bitter-sweet chocolate
• 2 large eggs
• 3/4 cup / 150g sugar
• 1/2 tsp vanilla extract
• 1/2 cup / 60g all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt

Instructions

1. Oven preheated to 350°F / 177°C. Line two cookie sheets with parchment paper.
2. In a medium saucepan combine oil and 7 oz / 200g of the chopped chocolate, . Melt over medium-low heat, stirring frequently, until chocolate is mostly melted. Remove from heat and continue to stir until chocolate is completely melted. Set aside.
3. In a medium-large bowl, whisk together eggs, sugar, and vanilla until well combined. Stir the melted chocolate mixture into the egg mixture. It's okay if it is still a little warm.
4. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour mixture and remaining 7 oz of chocolate chunks into chocolate mixture until well combined.
5. Place the bowl with the chocolate mixture in the freezer for 15-25 minutes. Check and stir the dough every 5 minutes or so until batter has thickened and set up.
6. Drop small spoonfuls of dough evenly spaced on the prepared cookie sheets, leaving about 2 in / 5 cm between the cookies as they will spread quite a bit. About 12 cookies will fit on a standard sheet.
7. Bake for 6-8 minutes or until cookies start to crackle and the edges set.
8. Remove from the oven and allow to cool for several minutes before transferring to a wire cooling rack or plate.

Nutrition Facts

Calories

139.00

Fat

6.53 g

Sat. Fat

3.29 g

Carbs

18.11 g

Fiber

0.63 g

Net carbs

17.48 g

Sugar

14.85 g

Protein

2.06 g

Sodium

48.51 mg

Cholesterol

19.33 mg

Nutritional information is approximate; based on 1 cookie.

https://jennyblogs.com/blog/2016/7/12/chocolate-brownie-cookies

cookies, brownies, chocolate crackle cookies

dessert, cookies

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Oh, the symphony of crackle!

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Peanut Butter Brownie Trifle

Yes, a trifle, not a truffle.  It is neither a chocolate truffle nor does it require pigs or dogs to dig it up, thankfully.  Although I personally would love to go truffle hunting, or more or less watch the pigs/dogs truffle hunt.  Then eat them, of course.  The truffles, not the dogs or pigs. 

What's the difference between a truffle, a truffle, and a trifle? 

• The original truffle, as I will call it here, is the fungus found in the ground.  There are two main kinds: black and white.  They are difficult to find, hence the need for dogs and pigs, and very expensive.  And divine to eat.  If you haven't eaten one, you definitely should, even if just to say you have.  All your foodie friends will hold you in high esteem henceforth.  ;)

• Then there is the chocolate truffle, which is essentially a chocolate confection made to look like the original truffle.  It usually consists of a ganache (chocolate melted with heavy cream) center, covered in chocolate.  Also delicious. 

• Thirdly, the trifle.  It is originally an English dessert, you could think of it like a large parfait to share.  My mom calls it a "Dump Cake" and in the south it is called a "Husband's Delight."  It usually consists of layers of cake, custard or pudding, whipped cream, and various fruits.  The possibilities of flavors and combinations are endless, and yes, delicious.

The moral of the story is, if someone offers you a truffle, a truffle, or a trifle, always say yes.  Because they are all delicious. 

Today’s trifle is also delicious. It has layers of fluffy peanut butter vanilla pudding, peanut butter chip brownies, and Reese’s peanut butter cups. Each element is simple to make, and homemade. It might dirty several bowls and pans, but it is so worth it! It’s creamy, chocolatey, peanut buttery. It’s rich, a little bit goes a long way. And yet it has you coming back for more. A crowd favorite!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Taste of Home

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Peanut Butter Brownie Trifle

Serves about 12

Ingredients:

For the Vanilla Pudding *Make this first*

• 3 Tbsp / 37g sugar

• 4 1/2 tsp / 11g cornstarch

• 1/8 tsp salt

• 1 1/4 cups / 297g cold milk

• 2 tsp / 10g vanilla extract

For the Peanut Butter Chip Brownies

• 5 Tbsp / 70g oil

• 1 cup / 200g sugar

• 2 eggs

• 1 tsp / 5g vanilla extract

• 1/3 cup / 33g cocoa powder

• 1/2 cup / 60g all-purpose flour

• 1/4 tsp salt

• 3/4 cup / 132g peanut butter chips

Extras

• 1/2 cup / 230g creamy peanut butter

• 1 1/2 cups / 356g heavy whipping cream, whipped until stiff peaks form

• 1 12 oz package / 340g miniature Reese's cups, each cut in half

 

Directions:

Make the Vanilla Pudding

1. In a small saucepan, whisk together sugar, cornstarch, and salt.  Gradually whisk in milk. 

2. Heat over medium-low heat, stirring constantly, until pudding thickens and the whisk leaves a trail. 

3. Remove from heat and add vanilla.  Place a piece of plastic wrap directly onto the pudding and put in fridge or freezer until pudding is thick and set. 

Meanwhile,

Make the Peanut Butter Chip Brownies

Oven preheated to 350°F / 177°C. Lightly grease an 8x8in / 20x20cm baking dish.

1. In a medium bowl, mix together oil, sugar, eggs, and vanilla. 

2. In a separate bowl, whisk together cocoa, flour, and salt.  Stir dry mixture into wet mixture.  Stir in peanut butter chips.  Spread evenly in prepared baking dish.

3. Bake for 12 - 15 minutes or until toothpick inserted off center comes out mostly clean.  Allow to cool. 

Assembly

1. Once pudding is set, mix in peanut butter.  Gently fold in whipped cream.

2. Cut cooled brownies into bite size pieces, about 1in / 2.5cm squares.

3. In a large glass bowl, layer in this order:

   • 1/3 of the brownies

   • 1/4 of the Reese's cups

   • 1/3 of the pudding mixture

   • another 1/3 of the brownies

   • another 1/4 of the Reese’s cups

   • another 1/3 of the pudding

   • final 1/3 of the brownies

   • another 1/4 of the Reese’s cups

   • final 1/3 of the pudding

   • final 1/4 of the Reese’se cups for decoration on top

4. Chill until ready to serve.

Jenny’s Notes:

• Placing plastic wrap directly onto pudding instead of just over the bowl prevents the “skin” from forming.

• Both the brownies and the pudding can easily be made a day ahead.

Yield 12 servings

Author Jennyblogs

Prep time

45 Min

Cook time

15 Min

Total time

1 Hour

Print

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Peanut Butter Brownie Trifle

A rich trifle dessert with layers of whipped peanut butter vanilla pudding, peanut butter chip brownies, and peanut butter cups.

Cook modePrevent screen from turning off

Ingredients

For the Vanilla Pudding *Make this first*

• 3 Tbsp / 37g sugar
• 4 1/2 tsp / 11g cornstarch
• 1/8 tsp salt
• 1 1/4 cups / 297g cold milk
• 2 tsp / 10g vanilla extract

For the Peanut Butter Chip Brownies

• 5 Tbsp / 70g oil
• 1 cup / 200g sugar
• 2 eggs
• 1 tsp / 5g vanilla extract
• 1/3 cup / 33g cocoa powder
• 1/2 cup / 60g all-purpose flour
• 1/4 tsp salt
• 3/4 cup / 132g peanut butter chips

Extras

• 1/2 cup / 230g creamy peanut butter
• 1 1/2 cups / 356g heavy whipping cream, whipped until stiff peaks form
• 1 12 oz package / 340g miniature Reese's cups, each cut in half

Instructions

Make the Vanilla Pudding

1. In a small saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk.
2. Heat over medium-low heat, stirring constantly, until pudding thickens and the whisk leaves a trail.
3. Remove from heat and add vanilla. Place in fridge or freezer until pudding is thick and set.

Make the Peanut Butter Chip Brownies

1. Oven preheated to 350°F / 177°C. Lightly grease an 8x8in / 20x20cm baking dish.
2. In a medium bowl, mix together oil, sugar, eggs, and vanilla.
3. In a separate bowl, whisk together cocoa, flour, and salt. Stir dry mixture into wet mixture. Stir in peanut butter chips. Spread evenly in prepared baking dish.
4. Bake for 12 - 15 minutes or until toothpick inserted off center comes out mostly clean. Allow to cool.

Assembly

1. Once pudding is set, mix in peanut butter. Gently fold in whipped cream.
2. Cut cooled brownies into bite size pieces, about 1in / 2.5cm squares.
3. In a large glass bowl, preferably a cylinder, layer in this order:
4. 1/3 of the brownies
5. 1/4 of the Reese's cups
6. 1/3 of the pudding mixture
7. another 1/3 of the brownies
8. another 1/4 of the Reese’s cups
9. another 1/3 of the pudding
10. final 1/3 of the brownies
11. another 1/4 of the Reese’s cups
12. final 1/3 of the pudding
13. final 1/4 of the Reese’se cups for decoration on top
14. Chill until ready serve.

Notes

• Placing plastic wrap directly onto pudding instead of just over the bowl prevents the “skin” from forming.
• Both the brownies and the pudding can easily be made a day ahead.

Nutrition Facts

Calories

606.07

Fat

41.47 g

Sat. Fat

13.60 g

Carbs

51.17 g

Fiber

3.43 g

Net carbs

47.74 g

Sugar

36.05 g

Protein

13.34 g

Sodium

349.61 mg

Cholesterol

68.20 mg

Nutritional information is approximate; based on 12 servings.

https://jennyblogs.com/blog/2016/7/5/peanut-butter-brownie-trifle

peanut butter,trifle,dump cake, husband's delight, Reese's dessert, chilled dessert, vanilla pudding, whipped cream

dessert, trifle

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Healthy Chocolate Chip Banana Cookies

Last updated September 27, 2024

What has chocolate and oats in it, tastes like a cookie, but is sneakily nutritious for you?  These cookies!  Yay for things that taste good and are healthy simultaneously.  And don't forget fun to make!  So many wins, I want to make these all over again.  Instead, I shall have just as much fun writing out the recipe for you.

These cookies make an excellent on the go snack or breakfast. They’re easily gluten-free if you use certified GF oats, dairy-free (just make sure your chocolate chips don’t have any dairy hiding in them), and vegan if you use a flax or chia seed egg! See recipe notes for how to make a flax egg.

All of the sweetness in these cookies comes from dates and banana, with a boost from the chocolate chips.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Veggies Don't Bite

---

Chocolate Chip Banana Cookies

Makes about 30 cookies

Ingredients:

• 1 1/3 cups / 215g pitted dates (about 15 regular dates or 12 medjool)

• 1/4 cup / 60g almond milk (or milk of choice)

• 1/2 cup / 130g peanut butter

• 1 small / 80g very ripe banana, mashed

• 1 egg

• 1 1/2 tsp / 7g vanilla extract

• 1 cup / 80g rolled oats

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 cups / 340g semi-sweet chocolate chips

• 1/2 cup / 62g chopped pecans (optional)

Directions:

Preheat oven to 350°F / 177°C. Prepare 1 or 2 cookie sheets lined with parchment paper or silpat.

1. In a food processor, blend dates until very finely chopped.  Slowly add milk and continue to blend until a smooth paste forms.  (Be careful adding the milk as it may splatter; food processors aren’t always splatter proof.) 

2. Add peanut butter, banana, egg, and vanilla to the date paste and mix well. 

3. In a separate bowl whisk together oats, baking soda, and salt.  Add to date mixture.

4. Stir in chocolate chips and pecans just until combined.  Refrigerate dough for 15 minutes. 

5. Drop by spoonful onto prepared cookie sheets and bake for 12-15 minutes until edges start to turn lightly golden.  Allow cookies to cool and set a bit before removing from pan. 

Jenny's Notes:

• These can easily be made vegan, dairy and/or gluten-free: Make a flax egg instead of a normal egg by adding 1 Tbsp ground flax seeds to 3 Tbsp water, use vegan chocolate chips (usually this means just making sure there is no dairy), use certified GF oats and vanilla extract.  Voila!  Now anyone can eat these delicious morsels. 

Yield 30

Author Jennyblogs

Prep time

15 Min

Cook time

15 Min

Inactive time

15 Min

Total time

45 Min

Print

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Healthy Chocolate Chip Banana Cookies

Chocolate Chip Banana Cookies loaded with oats, peanut butter, chocolate chips, and pecans are easily made vegan, gluten-free, dairy-free, egg-free! Most of the sweetness comes from dates and banana.

Cook modePrevent screen from turning off

Ingredients

• 1 1/3 cups / 215g pitted dates (about 15 regular dates or 12 medjool)
• 1/4 cup / 60g almond milk (or milk of choice)
• 1/2 cup / 130g peanut butter
• 1 small / 80g very ripe banana, mashed
• 1 egg
• 1 1/2 tsp / 7g vanilla extract
• 1 cup / 80g rolled oats
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups / 340g semi-sweet chocolate chips
• 1/2 cup / 62g chopped pecans (optional)

Instructions

1. Preheat oven to 350°F / 177°C. Prepare 1 or 2 cookie sheets lined with parchment paper or silpat.
2. In a food processor, blend dates until very finely chopped. Slowly add milk and continue to blend until a smooth paste forms. (Be careful adding the milk as it may splatter; food processors aren’t always splatter proof.)
3. Add peanut butter, banana, egg, and vanilla to the date paste and mix well.
4. In a separate bowl whisk together oats, baking soda, and salt. Add to date mixture.
5. Stir in chocolate chips and pecans just until combined. Refrigerate dough for 15 minutes.
6. Drop by spoonful onto prepared cookie sheets and bake for 12-15 minutes until edges start to turn lightly golden. Allow cookies to cool and set a bit before removing from pan.

Notes

These can easily be made vegan, dairy and/or gluten-free: Make a flax egg instead of a normal egg by adding 1 Tbsp ground flax seeds to 3 Tbsp water, use vegan chocolate chips (usually this means just making sure there is no dairy), use certified GF oats and vanilla extract.  Voila!  Now anyone can eat these delicious morsels. 

Nutrition Facts

Calories

130.36

Fat

7.42 g

Sat. Fat

2.64 g

Carbs

16.47 g

Fiber

2.03 g

Net carbs

14.43 g

Sugar

11.53 g

Protein

2.39 g

Sodium

84.40 mg

Cholesterol

6.20 mg

Nutritional information is approximate; based on 30 serving, includes pecans.

https://jennyblogs.com/blog/2016/6/28/healthy-chocolate-chip-banana-cookies

chunky monkey cookies, vegan, dairy free, gluten free, egg free, refined sugar free, chocolate chip banana cookies, healthy

dessert, cookies

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Ciao from the Other Side!

Duomo di Milano

Buongiorno famiglia e gli amici/Hello family and friends!  

I am thrilled to be writing to you from across the pond, or as Adele would say, “Hello from the other siiiiiiIIIIiiidee!”  Thank you all for your prayers, all my flights and traveling were mostly uneventful and I had nice people to sit next to with beautiful British, Australian, and Italian accents.  

That's a door. Just stare at it for a while. The man in the photo is for size.

I flew into Milan on Tuesday afternoon, where Paul (Gallery 4 Italy Director) was kind enough to meet me and help get my luggage to Florence.  But first, we explored and saw the Duomo di Milano and the giant museum of a train station before we departed by train and travelled to Florence at 300kmh/186mph.  Wheeeee.

Took a bus to Iacopo Nardi 2 (my apartment) and reunited with Rachel!  She and her parents had dinner all ready and it was just wonderful.  I managed to stay awake for a bit before crashing into bed after being awake for a solid 32 hours.  I slept like a champion, although I did wake up once with a “where am I, who am I??” moment.  I don’t think I figured it out before I fell back asleep.  I’m Jane Doe in a comfy bed and I don’t care, lalalala!

So what will this summer hold?
    •    Settling in.  That might be a bit obvious, but just reacquainting myself with the flow of the culture here, brushing up on my rusty Italian and continuing to learn, and finding a natural rhythm of life.  
    •    Apartment hunting.  I’ll be moving in with Silvia and Vanessa, two art students, when I come back in October.  They started a search, and now I will continue as they just went home for the summer.
    •    Searching for a Gallery space.  Paul had placed a bid on a beautiful space in a great neighborhood, but it fell through.  So the hunt continues, there are still a few top runners, and we just have to be patient and continue to trust that the Lord will provide what He wants us to have when He wants us to have it.  
    •    Our first Gallery opening in July, in about a month!  We really hope to have a space by then, but if not we can always rent a space temporarily.  

A pretty vine-covered building

The four points above are all things you can be praying for.  You can also pray that the Lord would provide both a language tandem partner for me, someone who I can meet with and help with their English and they help me with my Italian, and a culture mentor, someone who will help me with understanding and operating in the Italian culture.  Googling "How to act like an Italian" will only get you so far...

If there is anything I can be praying for you specifically, shoot me an email, I would love to be able to!

Side note: the wifi is out at my apartment for the time being, but I reactivated my Italian phone number and have data and such on that where you can reach me. 

IPA Pretzel Bread

Last Updated September 27, 2024

This post was written from the London Heathrow Airport!

Bread is delicious. #FACT.

Then when you make pretzel bread and add beer to it, it becomes extra delicious. #FACTZ. And that’s exactly what this bread is, boiled beer bread.

Pretzel bread is made simply by boiling bread dough in baking soda water. This particular recipe adds a bit of beer to the boiling water, because if you’re going to make beer bread, you might as well go all out!

Beer in baking

Beer can be added to all kinds of desserts from cookies and brownies to cakes and breads, even caramels and candies! It creates tender baked goods, can help raise, and of course, adds wonderful flavor notes. One of the beauties of baking with beer (and wine!) is choosing from all the different varieties, as each will lend its own unique flavor.

If you’re new to baking with beer, you’ll probably want to start with the recipe’s suggested beer, an Indian Pale Ale if you decide to make this bread. Once you start to get an idea of how beer acts and tastes in recipes, you can begin to branch out and try your favorite beers to find matches with different baked goods. For example, stouts (think Guinness) are lovely in chocolate cake. A staple of a bakery I worked in was a Chocolate Guinness Cake with Cream Cheese Frosting. Actually, the photos of the bread you see in this post are made with an American Pale Ale from Short’s Brewery, not an Indian Pale Ale. But they’re similar, I don’t know I’d notice the difference between breads made with an IPA or an APA. Just stay away from light beers, those are watery and not good for baking.

If you don’t like beer, chances are you will still like desserts and breads made with beer. Most of the alcohol gets baked out as well, so if it’s more the alcohol you avoid that can be reassuring. However, you’ll probably want to make your own informed choice on that as there will still be trace amounts of alcohol even after baking/cooking. :)

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Little Market Kitchen

---

IPA Pretzel Bread

Makes two loaves

Ingredients:

    •    1/2 cup / 119g warm water (about 105-110 Fahrenheit)
    •    2 1/4 tsp / 7g active dry yeast
    •    1 1/2 cups (12 oz) / 356g IPA or beer of choice, room temperature, divided into 1 cup and 1/2 cup
    •    4 cups / 480g bread flour or all-purpose flour
    •    1 Tbsp / 13g sugar
    •    1 tsp / 5g salt
    •    3 Tbsp / 42g oil
    •    10 cups / 2,370g water
    •    1/2 cup / 110g baking soda
    •    1 egg yolk beaten with 1 Tbsp / 15g water
    •    coarse or flaked salt, for sprinkling

Directions:

Oven preheated to 425°F / 218°C. Line a baking sheet with parchment paper or Silpat.

1. Pour warm water into the bowl of a stand mixer or large bowl.  Sprinkle yeast over the water and let sit for about 10 minutes, or until bubbly and frothy.

2. In a separate bowl, whisk together flour, sugar, and salt. 

3. Once the yeast is active, add the flour mixture, then the oil, then 1 cup / 237g of the beer.  Mix in a stand mixer with dough hook or knead by hand until a soft, but not sticky, dough forms, about 10 minutes.  If it's too soft, add more flour, or if it's too dry/stiff, you can steal a bit of beer from the reserved 1/2 cup / 119g. 

4. Give the dough a few kneads by hand if a stand mixer was used and place in a large lightly oiled bowl. Flip dough once so both sides are oily. Cover with a clean towel or plastic wrap and place in a warm place to rise until doubled in size, about 1 hour.  

5. In a large pot, combine water, remaining 1/2 cup / 119g beer, and baking soda.  Bring to a boil. 

6. Once bread has doubled in size, punch down and divide in half.  Shape each half into a round loaf. 

7. Working with one loaf at a time, lower into the boiling water using a large sieve or spatula, boil for 30 seconds and flip in the water once.  Remove and place on prepared baking sheet. Repeat with second loaf. 

8. Brush the loaves with the egg yolk and water mixture, sprinkle with salt. 

9. Bake in preheated oven for 20 minutes then place a piece of tinfoil on top to keep the bread from darkening too much.  Bake for an additional 3-8 minutes until a baking thermometer inserted near center reads at least 190°F / 88°C. 

10. Allow to cool, slice, and enjoy!

Jenny’s Notes:

• If the dough is too soft when trying to create a round and it won’t hold its shape, add flour a bit at a time until it will.  Dough that relaxes a little bit out of shape is ok, just keep in mind that adding too much flour will create a dry bread. It’s about finding the balance between creating a soft dough yet strong enough to hold it’s shape. Properly kneaded dough is also important in a free form loaf holding its shape.

• This bread makes excellent toast. I think I say that about every bread recipe. Toast is so good.

Yield 16

Author Jennyblogs

Prep time

35 Min

Cook time

28 Min

Inactive time

1 H & 10 M

Total time

2 H & 13 M

Print

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IPA Pretzel Bread

Pretzel bread and beer bread combine in this flavorful bread made with India Pale Ale.

Cook modePrevent screen from turning off

Ingredients

• 1/2 cup / 119g warm water (about 105-110 Fahrenheit)
• 2 1/4 tsp / 7g active dry yeast
• 1 1/2 cups (12 oz) / 356g IPA or beer of choice, room temperature, divided into 1 cup and 1/2 cup
• 4 cups / 480g bread flour or all-purpose flour
• 1 Tbsp / 13g sugar
• 1 tsp / 5g salt
• 3 Tbsp / 42g oil
• 10 cups / 2,370g water
• 1/2 cup / 110g baking soda
• 1 egg yolk beaten with 1 Tbsp / 15g water
• coarse or flaked salt, for sprinkling

Instructions

1. Oven preheated to 425°F / 218°C. Line a baking sheet with parchment paper or Silpat.
2. Pour warm water into the bowl of a stand mixer or large bowl. Sprinkle yeast over the water and let sit for about 10 minutes, or until bubbly and frothy.
3. In a separate bowl, whisk together flour, sugar, and salt.
4. Once the yeast is active, add the flour mixture, then the oil, then 1 cup / 237g of the beer. Mix in a stand mixer with dough hook or knead by hand until a soft, but not sticky, dough forms, about 10 minutes. If it's too soft, add more flour, or if it's too dry/stiff, you can steal a bit of beer from the reserved 1/2 cup / 119g.
5. Give the dough a few kneads by hand if a stand mixer was used and place in a large lightly oiled bowl. Flip dough once so both sides are oily. Cover with a clean towel or plastic wrap and place in a warm place to rise until doubled in size, about 1 hour.
6. In a large pot, combine water, remaining 1/2 cup / 119g beer, and baking soda. Bring to a boil.
7. Once bread has doubled in size, punch down and divide in half. Shape each half into a round loaf.
8. Working with one loaf at a time, lower into the boiling water using a large sieve or spatula, boil for 30 seconds and flip in the water once. Remove and place on prepared baking sheet. Repeat with second loaf.
9. Brush the loaves with the egg yolk and water mixture, sprinkle with salt.
10. Bake in preheated oven for 20 minutes then place a piece of tinfoil on top to keep the bread from darkening too much. Bake for an additional 3-8 minutes until a baking thermometer inserted near center reads at least 190°F / 88°C.
11. Allow to cool, slice, and enjoy!

Notes

If the dough is too soft when trying to create a round and it won’t hold its shape, add flour a bit at a time until it will.  Dough that relaxes a little bit out of shape is ok, just keep in mind that adding too much flour will create a dry bread. It’s about finding the balance between creating a soft dough yet strong enough to hold it’s shape. Properly kneaded dough is also important in a free form loaf holding its shape.

Nutrition Facts

Calories

149.06

Fat

3.44 g

Sat. Fat

0.35 g

Carbs

23.58 g

Fiber

0.84 g

Net carbs

22.74 g

Sugar

0.91 g

Protein

4.04 g

Sodium

2046.95 mg

Cholesterol

11.53 mg

Nutritional information is approximate; based on 1 slice, if each loaf yields 8 slices.

https://jennyblogs.com/blog/2016/6/21/58d8j1ja1anbng1616b01m81fe42bx

beer bread, pretzel bread, IPA bread, baking with beer,

bread

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Getting Ready for Takeoff - 2 days

T ttt t tw two twooooo days????  Where has the time gone?  It feels like just yesterday I made the decision to return to Italy.  Yet on further reflection there has been much hard work since then, covered by the Lord's grace and blessings and encouragement from those around me.  Reaching this point has many emotions attached to it.  When I think of two days from now, I get so excited.  It feels unreal, and probably will even after I land.  Italy kinda does that to you.  I feel pretty peaceful about the whole thing, although my heart starts running laps around my rib cage when I think of all that is to come. 

I have had a really good 3 weeks (mostly) off to prepare all the last minute details and get organized, with time to spare to soak up Traverse City beauty, summer, and family and friends.  Fun things like budgets, insurance forms, and more paperwork have been submitted and now I just hope I'm not forgetting anything!  And packing, of course. 

This morning I was reading from this really great book, "Knowing God" by J.I. Packer, (highly recommendable) and was struck by this quote speaking of the adequacy of God as our sovereign protector:

A sovereign protector I have,

Unseen, yet for ever at hand;

Unchangeably faithful to save,

Almighty to rule and command.

He smiles, and my comforts abound;

His grace as the dew shall descend,

And walls of salvation surround

The souls He delights to defend.

- Augustus Toplady

That isn't even the whole thing, but to me it is an unspeakably beautiful reminder of the sufficiency and adequacy of God.  Every time I have a qualm or fear that begins to nag at my brain, I bring these words to mind and think of Romans 8.  If God is for us, who can be against us?  Who is greater than our God?

As I prepare to takeoff I can't leave without giving my heartfelt thanks to each and every one of you who has prayed for me and continue to pray for me, given financially, or even just taken a moment to talk to me.  Each gesture means so much to me, I couldn't do this without you. 

Here are some ways you can pray over the next few days:

1. For my family and me, it is so hard to say goodbye!

2. That I won't forget anything. And maybe that some last minute items will magically be weightless so my baggage doesn't go past the weight limit. :)

3. For safe and smooth travels, from Traverse City-Chicago-London-Milan by plane and Milan-Florence by bus and train.

4. That I would be equipped with everything I need going over, mentally and spiritually!

5. For the remaining support to come in. I'm thankful to be at 61% as of May 31, but that also means there is still a gap to be filled. If you are planning to give or would consider becoming a part of my support team, it's never too late! Grazie.

I think that's all for now, catch ya on the other side! A presto, a dopo, e arrivaderci.

Che Dio vi benedica. (May God bless you)

Nutter Butter Pie

Last updated September 27, 2024

Who doesn't love Nutter Butter cookies?  They remind me of chocolate fondue and my Aunt Cathy.  My mom didn't buy them growing up so I never really knew what I was missing out on.  Except when we would go over my aunt's house and on the special occasion when a fondue was involved for a holiday or bonfire, she always had Nutter Butters as one of the dipping tools.  And they were my favorite.  #inmyeyesyoudonowrong.  I don't even think we had fondue that much, but there must have been one glorious time with Nutter Butters, and the rest is history. 

This pie really lets them shine through, with most of the flavor and sweetness coming from the cookies themselves. There’s a fluffy (thanks to marshmallow fluff) peanut butter cream cheese filling with Nutter Butters chunks and its all topped with a whipped cream topping and peanut butter drizzle.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Cookies & Cups

---

Nutter Butter Pie

Ingredients:

For the crust

• 20 / 280g Nutter Butter cookies

• 5 Tbsp / 70g butter, melted

For the filling

• 8 oz / 225g cream cheese, room temperature

• 1 cup / 85g marshmallow fluff

• 1/3 cup / 87g creamy peanut butter

• 1 cup / 237g heavy whipping cream

• 12 / 168g Nutter Butter cookies, crushed

For the topping

• 1 cup / 237g heavy whipping cream

• 2 Tbsp / 16g powdered sugar

For the drizzle

• 1/4 cup / 65g creamy peanut butter

Directions:

Make the crust

Oven preheated to 350°F / 177°C. Ungreased 9in / 23cm pie dish.

1. In a food processor, pulse the Nutter Butter cookies until mostly fine crumbs.  Add the butter and pulse until thoroughly combined.  Press firmly into the bottom and up the sides of the pie dish. 

2. Bake for 10-12 minutes or until edges start to turn golden.  Allow to cool completely.

Make the filling

1. In the bowl of a stand mixer or by hand, beat cream cheese for about one minute.  Add marshmallow fluff and peanut butter and beat until smooth.  If using a stand mixer, transfer to another bowl and set aside.

2. In the bowl of a stand mixer fitted with the whisk attachment or with a hand beater, beat heavy whipping cream until stiff peaks form. 

3. Gently fold 1/3 of whipped cream into the cream cheese mixture, repeat two more times. 

4. Fold in Nutter Butter cookies.  Spread over cooled crust.

Make the topping

1. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream and powdered sugar until stiff peaks form.   Gently spread over cream cheese filling.

Make the drizzle

1. In a small pan, heat peanut butter on low heat for about a minute or until it is thin enough to drizzle. 

2. Use a spoon or piping bag to drizzle over pie.

3. Cover and chill pie in fridge for at least two hours before serving, ideally.  But we don't live in an ideal world, and if you can't wait that long, it will hold together if you cut into it immediately.  But I always follow directions and chill for the recommended time, so how would I know that? heh. heh. heh.

Jenny's Notes:

• Which is better, natural soupy peanut butter or the stiff peanut butter, like Jif?  Most recipes will tell you to use the stiff kind, because it emulsifies better (in other words, doesn't separate as easily.)  I like to use natural because it doesn't have the added sugar or hydrogenated or partially hydrogenated fats.  I find that subbing the natural almost always turns out fine, just be careful not to beat more than necessary, as that can sometimes cause the separation. 

• This recipe as is uses exactly one container of Nutter Butters.  If you're feeling generous, you could buy 2 packages and use more Nutter Butters crushed in the filling, and some crushed on top.  And have some left over for snacking...or fondue...

Yield 12

Author Jennyblogs

Prep time

50 Min

Cook time

13 Min

Inactive time

2 Hour

Total time

3 H & 3 M

Print

With ImageWithout Image

Nutter Butter Pie

Nutter Butter crust, fluffy peanut butter filling with Nutter Butter chunks and a whipped cream topping make up this peanut butter pie.

Ingredients

For the Crust

• 20 / 280g Nutter Butter cookies
• 5 Tbsp / 70g butter, melted

For the Filling

• 8 oz / 225g cream cheese, room temperature
• 1 cup / 85g marshmallow fluff
• 1/3 cup / 87g creamy peanut butter
• 1 cup / 237g heavy whipping cream
• 12 / 168g Nutter Butter cookies, crushed

For the topping

• 1 cup / 237g heavy whipping cream
• 2 Tbsp / 16g powdered sugar

For the drizzle

• 1/4 cup / 65g creamy peanut butter

Instructions

Make the crust

1. Oven preheated to 350°F / 177°C. Ungreased 9in / 23cm pie dish.
2. In a food processor, pulse the Nutter Butter cookies until mostly fine crumbs. Add the butter and pulse until thoroughly combined. Press firmly into the bottom and up the sides of the pie dish.
3. Bake for 10-12 minutes or until edges start to turn golden. Allow to cool completely.

Make the filling

1. In the bowl of a stand mixer or by hand, beat cream cheese for about one minute. Add marshmallow fluff and peanut butter and beat until smooth. If using a stand mixer, transfer to another bowl and set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or with a hand beater, beat heavy whipping cream until stiff peaks form.
3. Gently fold 1/3 of whipped cream into the cream cheese mixture, repeat two more times.
4. Fold in Nutter Butter cookies. Spread over cooled crust.

Make the topping

1. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream and powdered sugar until stiff peaks form. Gently spread over cream cheese filling.

Make the drizzle

1. In a small pan, heat peanut butter on low heat for about a minute or until it is thin enough to drizzle.
2. Use a spoon or piping bag to drizzle over pie.
3. Cover and chill pie in fridge for at least two hours before serving, ideally. But we don't live in an ideal world, and if you can't wait that long, it will hold together if you cut into it immediately. But I always follow directions and chill for the recommended time, so how would I know that?

Notes

• Which is better, natural soupy peanut butter or the stiff peanut butter, like Jif?  Most recipes will tell you to use the stiff kind, because it emulsifies better (in other words, doesn't separate as easily.)  I like to use natural because it doesn't have the added sugar or hydrogenated or partially hydrogenated fats.  I find that subbing the natural almost always turns out fine, just be careful not to beat more than necessary, as that can sometimes cause the separation. 
• This recipe as is uses exactly one container of Nutter Butters.  If you're feeling generous, you could buy 2 packages and use more Nutter Butters crushed in the filling, and some crushed on top.  And have some left over for snacking...or fondue...

Nutrition Facts

Calories

513.10

Fat

38.75 g

Sat. Fat

21.22 g

Carbs

36.64 g

Fiber

1.03 g

Net carbs

35.61 g

Sugar

14.32 g

Protein

7.51 g

Sodium

278.29 mg

Cholesterol

119.79 mg

Nutritional information is approximate. Based on 1 slice, if pie is cut into 12 slices.

https://jennyblogs.com/blog/2016/6/14/nutter-butter-pie

pie, Nutter Butter cookies, Nutter Butter crust, peanut butter pie, whipped cream

dessert, pie

American

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---

Hershey's Chewy Brownie Pie

Hershey’s Chewy Brownie Pie is like a chewy, slightly cakey blondie with bits of Oreo and smothered in a sweetened condensed milk glaze with melty chocolate chips.

After that description, you might agree with me that the name of this doesn’t really prepare you for what you’re about to eat. Hershey’s I associate with chocolate. Chewy, sure. Brownies are usually, well, brown. And pie? Pies usually have a crust. This does not have a crust and I don’t know what makes it a brownie pie other than it being round? Whatever category this best fits in, what we do know is that it’s a dessert, and it’s delicious. It’s also easy to make, unless you like to make things complicated like me, then you can make your own homemade sweetened condensed milk. Which is not hard, but does add in one more step. Whatever you call and however you make it, I love this Hershey’s Brownie Pie Thing.

The base is made with a Hershey’s Cookies ‘N’ Cream bar. This is a specialty product I’ve never seen in Europe. If you’ve never had one, it’s just a white chocolate Hershey chocolate bar with bits of Oreo cookie in it. They remind of me my childhood.  I probably only had one a handful of times, but I have a couple very fond memories of my mom letting my brother and me have one. For my European friends, you could try substituting white chocolate with some Oreo cookies crushed into small chunks, or even using just white chocolate.

The original recipe uses a can of sweetened condensed milk, but I made my own for the first time this week, and I like it so much better!  Not to mention no BPA from the can, and you can use organic milk and sugar.  Win win.  Plus you can nonchalantly throw out that the sweetened condensed milk is made from scratch when people ask you what it is or what's in it.  Win win win.

I tweaked a couple other small details in the recipe to make it a little less rich, but it's pretty delicious.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Fahrenheit 350

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Hershey's Chewy Brownie Pie

Serves 8-12

Ingredients

For the brownie:

• 6.5 oz / 184g Hershey's Cookies 'N' Cream Candy Bar (that’s 1 giant bar)

• 1/2 cup / 100g sugar

• 1/2 cup / 113g salted butter

• 2 eggs, lightly beaten

• 1 tsp / 5g vanilla

• 1 cup / 120g all-purpose flour

• 1/2 tsp baking powder

For the topping:

• 7 oz / 199g sweetened condensed milk, store bought or click here for the homemade recipe

• 1/2 cup / 88g mini chocolate chips

Directions

Preheat oven to 350°F / 177°C.  Grease a 9in / 23cm spring-form pan.

Make the brownie:

1. In a small saucepan, combine Cookies 'N' Cream bar, sugar, and butter over low heat just until melted, stirring occasionally. 

2. Remove from heat and whisk in eggs and vanilla.

3. Stir in flour and baking powder just until combined. 

4. Pour into prepared pan and bake for 15-18 minutes or until edges are lightly golden brown and toothpick inserted near the center comes out clean. 

Add the topping:

1. Immediately pour sweetened condensed milk over brownie, spreading to the edges.  Sprinkle on the chocolate chips.  Allow to cool before removing outer ring of spring-form pan and cutting. 

Jenny's Notes:

• Want it denser and richer?  Omit the baking powder from the brownie and layer more mini chocolate chips on top.  Want it less rich?  Simply reduce the sugar in the brownie! Keep in mind that reducing sugar may result in a less chewy and more cakey brownie.

• If you don’t have a springform pan, you could use a cake pan in its stead.

Yield 8-12

Author Jennyblogs

Prep time

15 Min

Cook time

18 Min

Total time

33 Min

Print

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Hershey's Chewy Brownie Pie

A chewy, white chocolate brownie flecked with Oreo chunks, topped with a sweetened condensed milk glaze and melty chocolate chips.

Cook modePrevent screen from turning off

Ingredients

For the Brownie

• 6.5 oz / 184g Hershey's Cookies 'N' Cream Candy Bar (that’s 1 giant bar)
• 1/2 cup / 100g sugar
• 1/2 cup / 113g salted butter
• 2 eggs, lightly beaten
• 1 tsp / 5g vanilla
• 1 cup / 120g all-purpose flour
• 1/2 tsp baking powder

For the Topping

• 7 oz / 199g sweetened condensed milk, store bought or click here for the homemade recipe
• 1/2 cup / 88g mini chocolate chips

Instructions

Make the Brownie

1. Preheat oven to 350°F / 177°C. Grease a 9in / 23cm spring-form pan.
2. In a small saucepan, combine Cookies 'N' Cream bar, sugar, and butter over low heat just until melted, stirring occasionally.
3. Remove from heat and whisk in eggs and vanilla.
4. Stir in flour and baking powder just until combined.
5. Pour into prepared pan and bake for 15-18 minutes or until edges are lightly golden brown and toothpick inserted near the center comes out clean.

Add the Topping

1. Immediately pour sweetened condensed milk over brownie, spreading to the edges. Sprinkle on the chocolate chips. Allow to cool before removing outer ring of spring-form pan and cutting.

Notes

• Want it denser and richer?  Omit the baking powder from the brownie and layer more mini chocolate chips on top.  Want it less rich?  Simply reduce the sugar in the brownie! Keep in mind that reducing sugar may result in a less chewy and more cakey brownie.
• If you don’t have a springform pan, you could use a cake pan in its stead.

Nutrition Facts

Calories

484.70

Fat

24.51 g

Sat. Fat

14.74 g

Carbs

58.68 g

Fiber

1.33 g

Net carbs

47.85 g

Sugar

42.43 g

Protein

7.55 g

Sodium

204.36 mg

Cholesterol

88.45 mg

Nutritional information is approximate. Based on 1 serving if the pie is cut into 8 servings.

https://jennyblogs.com/blog/2016/6/7/jennys-hersheys-chewy-brownie-pie

Blondie, White chocolate brownie, Oreo brownie, sweetened condensed milk brownie

Dessert, Bars

American

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---

Homemade Sweetened Condensed Milk

Making your own homemade sweetened condensed milk is as easy as simmering two ingredients on the stove.

As long as you have an extra hour or so or plan ahead, you’ll no longer need sweetened condensed milk from a can! Not to mention, it can actually be quicker to make than a trip to the store if you’re out, plus no BPA from a can! Overall it’s just a really lovely idea.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

---

Homemade Sweetened Condensed Milk

Makes the equivalent to a 14 oz can

Ingredients

• 3 cups / 711g milk

• 1 cup / 200g sugar

Directions

1. In a medium-small sauce pan, combine milk and sugar over lowest heat. Take a toothpick or food-safe wooden rod or dowel, insert into pan until it touches the bottom, then make a mark where the milk reaches. Each time you check the milk you can insert this toothpick to get an idea how far the milk is reduced without having to measure.

2. Simmer for about an hour, checking occasionally, especially toward the end. Depending on your burner this time can vary. It can go very quickly from the perfect thickness to burnt. 

3. When it's reduced by just more than half (60% is how much a can of sweetened condensed milk is generally condensed) and thick, it's done! 

Jenny's Notes:

• While whole milk would be the choice closest to the canned version of sweetened condensed milk, you can use whichever you prefer, knowing that the fat content or varying plant-based milks will give slightly different flavors and textures.

• Some recipes only call for 1/2 a can of sweetened condensed milk, which would normally leave you with an open half can in the fridge for forever until you find another recipe that calls for just half.  With this recipe, you can just make half and simmer for about 30-45 minutes instead of an hour. No waste!

• If you're careful, you can slightly over-reduce this, to where the milk solids turn golden.  Immediately remove from heat and whisk to keep the milk solids from burning to the bottom of the pan.  It gives it a wonderful toasty, nutty flavor.  This is to sweetened condensed milk what browned butter is to normal butter.  If you followed me on that, you are following me to a very happy place. 

• Accidentally over-reduced and now your sweetened condensed milk is too thick?  No worries, as long as it’s not burnt, just add a dash of milk and whisk, repeat until the desired consistency is reached. 

Yield 10 servings

Author Jennyblogs

Prep time

2 Min

Cook time

60 Min

Total time

1 H & 2 M

Print

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Homemade Sweetened Condensed Milk

Homemade sweetened condensed milk as good as or better than the can!

Cook modePrevent screen from turning off

Ingredients

• 3 cups / 711g whole milk
• 1 cup / 200g sugar

Instructions

1. In a medium-small sauce pan, combine milk and sugar over lowest heat. Take a toothpick or food-safe wooden rod or dowel, insert into pan until it touches the bottom, then make a mark where the milk reaches. Each time you check the milk you can insert this toothpick to get an idea how far the milk is reduced without having to measure.
2. Simmer for about an hour, checking occasionally, especially toward the end. Depending on your burner this time can vary. It can go very quickly from the perfect thickness to burnt.
3. When it's reduced by just more than half (60% is how much a can of sweetened condensed milk is generally condensed) and thick, it's done!

Notes

• While whole milk would be the choice closest to the canned version of sweetened condensed milk, you can use whichever you prefer, knowing that the fat content or varying plant-based milks will give slightly different flavors and textures.
• Some recipes only call for 1/2 a can of sweetened condensed milk, which would normally leave you with an open half can in the fridge for forever until you find another recipe that calls for just half.  With this recipe, you can just make half and simmer for about 30-45 minutes instead of an hour. No waste!
• If you're careful, you can slightly over-reduce this, to where the milk solids turn golden.  Immediately remove from heat and whisk to keep the milk solids from burning to the bottom of the pan.  It gives it a wonderful toasty, nutty flavor.  This is to sweetened condensed milk what browned butter is to normal butter.  The photo on this post are of this golden nutty version!
• Accidentally over-reduced and now your sweetened condensed milk is too thick?  No worries, as long as it’s not burnt, just add a dash of milk and whisk, repeat until the desired consistency is reached. 

Nutrition Facts

Calories

120.77

Fat

2.31 g

Sat. Fat

1.33 g

Carbs

23.41 g

Fiber

0.00 g

Net carbs

23.41 g

Sugar

23.55 g

Protein

2.24 g

Sodium

30.77 mg

Cholesterol

7.11 mg

Nutritional info is approximate. Based on 1 serving of 2 Tbsp made with whole milk.

https://jennyblogs.com/blog/2016/6/7/homemade-sweetened-condensed-milk

homemade sweetened condensed milk

miscellaneous, toppings

American

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---

Biscoff Oreo Layer Bars

Bucca di Beppo, using the proper snaaaack hand.

You had me at Biscoff.  Then you had me again at Oreo.  These bars are decadent and disappear quickly.  I had barely pulled them out of the oven when my nieces and nephews appeared at the door looking to see if we had any "snacks." (To be said, "snaaaaaacks," with the Italian hand gesture.)  Normally these bars should be cooled and chilled before slicing, but in this instance we used bowls and spoons to scoop up the warm, melty, ooey-gooey, Biscoff Oreo-ness with a hint of peanut butter atop a shortbread crust.  I practically had to put caution tape around the remaining few bars so I could get a picture of them before they all disappeared.  I don't own caution tape, but I think it would be a very handy thing to have around. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Call Me PMc

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Biscoff Oreo Layer Bars

Ingredients:

For the Crust

• 1 1/3 cup / 160g all-purpose flour

• 3/4 cup / 150g brown sugar

• 6 Tbsp / 85g salted butter, cold, cut into cubes (3/4 of a stick)

For the Layers

• 1/3 cup / 59g peanut butter chips

• 12 Oreo cookies, crushed (You could always use more, my Oreo loving friends)

• 14 oz can / 398g sweetened condensed milk

• 1/2 cup Biscoff spread

Directions:

Oven preheated to 350° / 177°C

Make the Crust

1. Lightly grease an 8x8inch / 20x20cm pan. 

2. In a food processor pulse together flour and sugar.  Add butter, one cube at a time.  Continue to pulse until mixture looks like wet sand and will hold together when pressed between your fingers.  Press evenly into prepared pan.

Make the Layers

1. Sprinkle peanut butter chips evenly over crust, then the Oreos. 

2. In a small bowl whisk together sweetened condensed milk and Biscoff until smooth.  Pour over crust and spread to evenly cover Oreos.

3. Bake for 20-22 minutes or until edges are lightly golden and center is just set.  The filling will go from shiny to matte, forming a sort of skin over the top. 

4. Place in the fridge until completely cool.  Cut and serve.  Store covered in the fridge.

Jenny's Notes:

• Don't sweat if you only have unsalted butter.  To interchange unsalted for salted butter, just add 1/4 tsp salt for every 1 stick of unsalted butter.  And vice versa, if you only have salted butter and a recipe calls for 1 stick of unsalted butter and salt, just omit the salt and replace unsalted butter with salted.  I just stared at the word "salt" for too long and now it looks very strange.  Salt.  Huh.

• ALSO.  You could use the crunchy Biscoff spread in this and I think that would be amaze-za-zing.  I haven't gotten a chance to try it yet but if you do let me know and invite me over.  :)

Yield 12-16

Author Jennyblogs

Prep time

25 Min

Cook time

22 Min

Inactive time

1 Hour

Total time

1 H & 47 M

Print

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Biscoff Oreo Layer Bars

Shortbread crust with Oreos, Biscoff caramel, and peanut butter chips

Cook modePrevent screen from turning off

Ingredients

For the Crust

• 1 1/3 cup / 160g all-purpose flour
• 3/4 cup / 150g brown sugar
• 6 Tbsp / 85g salted butter, cold, cut into cubes (3/4 of a stick)

For the Layers

• 1/3 cup / 59g peanut butter chips
• 12 Oreo cookies, crushed (You could always use more, my Oreo loving friends)
• 14 oz can / 398g sweetened condensed milk
• 1/2 cup Biscoff spread

Instructions

Make the Crust

1. Oven preheated to 350° / 177°C
2. Lightly grease an 8x8inch / 20x20cm pan.
3. In a food processor pulse together flour and sugar. Add butter, one cube at a time. Continue to pulse until mixture looks like wet sand and will hold together when pressed between your fingers. Press evenly into prepared pan.

Make the Layers

1. Sprinkle peanut butter chips evenly over crust, then the Oreos.
2. In a small bowl whisk together sweetened condensed milk and Biscoff until smooth. Pour over crust and spread to evenly cover Oreos.
3. Bake for 20-22 minutes or until edges are lightly golden and center is just set. The filling will go from shiny to matte, forming a sort of skin over the top.
4. Place in the fridge until completely cool. Cut and serve. Store covered in the fridge.

Notes

Don't sweat if you only have unsalted butter.  To interchange unsalted for salted butter, just add 1/4 tsp salt for every 1 stick of unsalted butter.  And vice versa, if you only have salted butter and a recipe calls for 1 stick of unsalted butter and salt, just omit the salt and replace unsalted butter with salted.

ALSO.  You could use the crunchy Biscoff spread in this and I think that would be amaze-za-zing.

Nutrition Facts

Calories

393.06

Fat

16.94 g

Sat. Fat

7.20 g

Carbs

56.29 g

Fiber

1.07 g

Net carbs

55.22 g

Sugar

39.04 g

Protein

5.59 g

Sodium

174.15 mg

Cholesterol

26.55 mg

Nutritional info is approximate. Based on 12 servings.

https://jennyblogs.com/blog/2016/5/31/biscoff-oreo-layer-bars

Biscoff bars, biscoff caramel, shortbread bars, oreo caramel bars

dessert

American

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Banana Cupcakes with Chocolate Cream Cheese Frosting

Banana cupcakes! Your friendly neighborhood cupcake made soft and moist with the humble browned bananas that otherwise would’ve been thrown away. A delicious dessert that avoids waste, I love it. Not to mention, these throw in chopped Reese’s cups to make them that much more delicious.

What kind of frosting do you put on banana cupcakes? That’s a great question that I present to you with an answer: CHOCOLATE CREAM CHEESE FROSTING.

Cream cheese frosting is the staple frosting for pumpkin cake, carrot cake, spice cake, and red velvet cake. I’m starting to think it should be for banana cake, too.

(Warning, rabbit trail: I really think people like red velvet cake for the cream cheese frosting.  After all, red velvet cake is more of a barely chocolate cake with a bottle of red food coloring.  The original recipe wasn't originally artificially colored.  The color came from a natural reaction between some of the ingredients, but somewhere along the line someone decided to add a bottle of poison [aka Red Dye #40] to make it more red.  Boo.  So you will probably never see a red velvet recipe on this blog, unless it's colored with beets or something.  I'm so sorry, but red velvet is overrated. #unpopularopinion.  But cream cheese frosting is not!  It's wonderful and tangy and creamy and delicious.  And if you add chocolate to it?  Ohhhh.)

Chocolate cream cheese frosting is new to my repertoire.  If it's not a part of yours, then might I suggest you make this now and let the soft tang of the cream cheese awaken your taste buds while the smoothness of the chocolate soothes them over?  And it goes really well on these Banana Peanut Butter Cup Cupcakes.  Nom nom nom.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

---

Banana Cupcakes

Ingredients:

For the Banana Peanut Butter Cup Cupcakes

• 1 cup / 120g all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/4 cup + 2 / 84g Tbsp oil

• scant 1/2 cup / 80g sugar

• 1/4 cup / 61g vanilla yogurt

• 1 1/2 tsp / 8g vanilla extract

• 2 eggs

• 2 medium ripe bananas, peeled and well mashed

• 6 Reese's Cups, chopped small (about 1 cup)

For the Chocolate Cream Cheese Frosting

• 1/2 cup / 113g unsalted butter (1 stick), room temperature

• 1 8 oz / 225g package cream cheese, room temperature

• 1/4 cup / 25g unsweetened cocoa powder

• 3 oz / 90g semi-sweet chocolate, melted and cooled

• 1 tsp / 5g vanilla extract

• 3 cups / 360g powdered sugar

• 1 -2 Tbsp / 15-30g milk

Directions:

Make the cupcakes

1. Oven preheated to 350°F / 177°C.  Grease a 12 cup muffin tin or line with cupcake liners

2. In a medium bowl whisk together flour, baking powder, baking soda, and salt. 

3. In the bowl of a stand mixer mix together oil and sugar.  Add yogurt and vanilla.  Beat in eggs one at a time.  Slowly incorporate dry mixture into the wet mixture until thoroughly combined.  Stir in mashed bananas and Reese's. 

4. Using a measuring cup or ice cream scoop, fill each cupcake about 3/4 full.  Bake for 18-20 minutes, or until tops or lightly golden brown and a toothpick inserted in the center comes out clean. 

5. Allow cupcakes to cool for about 5 minutes in the pan, then remove onto a wire rack to cool completely. 

Make the frosting

1. While the cupcakes are cooling, beat cream cheese and butter together in the bowl of a stand mixer until light and fluffy, about 2-3 minutes.

2. Add cocoa powder slowly so as not to create a cocoa powder cloud.  Then stir in cooled chocolate and vanilla until combined.  Slowly beat in powdered sugar.  Add in enough milk, 1-2 Tbsp, to make a spreadable or pipe-able frosting. 

3. Frost cooled cupcakes and top with more chopped Reese's, if desired. 

Jenny's Notes:

• Banana cupcakes are very moist by nature, so be sure they get their full baking time.  Normally I would recommend taking cupcakes out of the oven when there are still small crumbs clinging to the toothpick, but not with banana cupcakes.  You want to make sure the toothpick is clean. 

• I would recommend chopping the Reese's for the cupcakes small.  Too big and they will sink, too fine and they will get lost in the cupcake. 

• You can easily substitute plain yogurt or sour cream for the vanilla yogurt in the cupcake recipe, just add a level 1/2 cup of sugar instead of the scant 1/2 cup.  (Scant in the baking world means "just less than" the designated amount.)

Yield 12

Author Jennyblogs

Prep time

50 Min

Cook time

20 Min

Total time

1 H & 10 M

Print

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Banana Cupcakes with Chocolate Cream Cheese Frosting

Classic, moist banana cupcakes with chunks of Reese's Peanut Butter Cups topped with chocolate cream cheese frosting

Cook modePrevent screen from turning off

Ingredients

For the Banana Peanut Butter Cup Cupcakes

• 1 cup / 120g all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup + 2 / 84g Tbsp oil
• scant 1/2 cup / 80g sugar
• 1/4 cup / 61g vanilla yogurt
• 1 1/2 tsp / 8g vanilla extract
• 2 eggs
• 2 medium ripe bananas, peeled and well mashed
• 6 Reese's Cups, chopped small (about 1 cup)

For the Chocolate Cream Cheese Frosting

• 1/2 cup / 113g unsalted butter (1 stick), room temperature
• 1 8 oz / 225g package cream cheese, room temperature
• 1/4 cup / 25g unsweetened cocoa powder
• 3 oz / 90g semi-sweet chocolate, melted and cooled
• 1 tsp / 5g vanilla extract
• 3 cups / 360g powdered sugar
• 1 -2 Tbsp / 15-30g milk

Instructions

Make the cupcakes

1. Oven preheated to 350°F / 177°C. Grease a 12 cup muffin tin or line with cupcake liners
2. In a medium bowl whisk together flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer mix together oil and sugar. Add yogurt and vanilla. Beat in eggs one at a time. Slowly incorporate dry mixture into the wet mixture until thoroughly combined. Stir in mashed bananas and Reese's.
4. Using a measuring cup or ice cream scoop, fill each cupcake about 3/4 full. Bake for 18-20 minutes, or until tops or lightly golden brown and a toothpick inserted in the center comes out clean.
5. Allow cupcakes to cool for about 5 minutes in the pan, then remove onto a wire rack to cool completely.

Make the frosting

1. While the cupcakes are cooling, beat cream cheese and butter together in the bowl of a stand mixer until light and fluffy, about 2-3 minutes.
2. Add cocoa powder slowly so as not to create a cocoa powder cloud. Then stir in cooled chocolate and vanilla until combined. Slowly beat in powdered sugar. Add in enough milk, 1-2 Tbsp, to make a spreadable or pipe-able frosting.
3. Frost cooled cupcakes and top with more chopped Reese's, if desired.

Notes

• Banana cupcakes are very moist by nature, so be sure they get their full baking time.  Normally I would recommend taking cupcakes out of the oven when there are still small crumbs clinging to the toothpick, but not with banana cupcakes.  You want to make sure the toothpick is clean. 
• I would recommend chopping the Reese's for the cupcakes small.  Too big and they will sink, too fine and they will get lost in the cupcake. 
• You can easily substitute plain yogurt or sour cream for the vanilla yogurt in the cupcake recipe, just add a level 1/2 cup of sugar instead of the scant 1/2 cup.  (Scant in the baking world means "just less than" the designated amount.)

Nutrition Facts

Calories

486.88

Fat

25.42 g

Sat. Fat

11.97 g

Carbs

62.19 g

Fiber

2.33 g

Net carbs

59.85 g

Sugar

48.38 g

Protein

5.41 g

Sodium

228.69 mg

Cholesterol

68.13 mg

Nutritional Information is approximate. Based on 1 cupcake.

https://jennyblogs.com/blog/2016/5/24/banana-cupcakes-with-chocolate-cream-cheese-frosting

cupcakes, banana muffins, banana cupcakes, banana peanut butter cup cupcakes, Reese's, chocolate cream cheese frosting

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

One Month until Italy!

That's right.  Actually less, 29 days until takeoff and 30 until I land on Italian soil!  Say whaaaaaa.  It still really hasn't sunk in as I've been busy soaking up the remaining time with my students, and next week, theater week!  The culmination of all the hard work, students and teachers alike, in a long but oh so rewarding week of rehearsals and 9? shows.  Something like that, but it's a blast.  If you live in the Traverse City area, you should come see a show!  It's a fun time had by all. 

Last week Global Outreach sent out my first official newsletter, woohoo!  If you didn't get one and would like to, be sure to sign up on the Give page and I'll be sure to add you to the list for future.  The newsletters will be sent out monthly and sum up the month's happenings, prayer requests, praises, gelato count, etc.  Totally kidding about that last one.  Actually when I was in Florence in the fall for three months my gelato consumption was sadly lackluster.  Did I mention that the newsletter will also be much more to the point and less wandering than some of these blog posts?  Yes, you're welcome.  

For the past several months we have been looking for a new gallery space.  When Gallery 4 first started in Italy almost 2 years ago, the gallery was above the Porcellino.  If you've been to Florence (or seen Silence of the Lambs) the Porcellino is the covered pillar structure with the famous warthog whose nose you rub for good luck.  Or something like that, I didn't fancy touching its nose because...germs.  The gallery was in the roof of the Porcellino which from a glance (or even staring intently at it) doesn't seem like anything would be up there.  Even the spiral staircase was in one of the pillars.  A cool location, but not exactly easy to find nor very inviting.  Last summer Gallery 4 was unexpectedly told they couldn't be up there anymore, the building was too old to be dancing and jumping around up there.  Disappointing, but overall for the best, as we hope the gallery can be somewhere easy to find and access.  Temporary locations have been used since then to host gallery openings, (one of which was a palace, not complaining!) but we've been hunting for a space suitable for both an art gallery and a dance studio.  By we I mean Paul, Melinda, and Rachel.  I'm still in America,  but they do a good job of keeping me updated until I land in June.  Paul and Melinda are honing in on a couple locations, so that is very exciting!  It's been a long haul looking online, making appointments with realtors and viewing spaces, but it's difficult finding something that works for both a gallery and dance studio, is in a good location, and is within the budget.  Not to mention moving in the very laid back "Italian" time.  They're late for everything.  As we get close to deciding on a space, would you help us pray for the Lord's guidance and provision to choose the one best for His plan in continuing the gallery?

Fun Fact: The Porcellino is also one location where JohnPaul of Practical filmed us dancing Jesus Paid It All (Gesu Ha Pagato Tutto)

Madeline, left, and Rachel, Right

The Gallery 4 team is also in the midst of transition.  Madeline Groenendaal, friend and dancer with Gallery 4, had to return to the States earlier this year due to medical complications.  It's been a long and slow healing process for her, and although she would like to return to Florence with Gallery 4 at some point, it's hard to project when that might be.  You can learn more about Madeline and how to pray for her on her blog.

Rachel Harris, my other friend and dancer with Gallery 4, will also be moving back to the States this summer.  She has been with the gallery for 2 years since its beginning and feels it is the right time to move back home.  

These girls are gems.  Their walk with Christ, love for God and others and the people of Italy, and pursuing excellence in dance to the glory of God our Father has encouraged me so much.  I am going to miss them so, so much, but am excited to see how the Lord continues to use them in each new situation He places them in. 

That's the sad news of the day.  On a brighter note, I will get to live with two other sisters in Christ, Silvia and Vanessa.  They are also super great.  They are both art students at the Russian Academy of Art, where the Gallery 4 team gets their student visas through and also where I take ballet classes to stay in shape.  Where will we live?  We're not sure yet.  I will have Iacopo Nardi (Madeline and Rachel's affectionately named apartment and where I stayed in the fall for 3 months) for a part of the summer.  When I return in October after Jeffrey and Rachel's wedding I will move in with Silvia and Vanessa, wherever that may be.  You can help us pray we find the perfect location and apartment, that fits all our needs including being able to get easily to the Russian Art Academy's locations and the future Gallery space.  I will miss Iacopo Nardi's bathtub and terrace.  (You could also pray for those commodities for our apartment, but that's on the lower end of importance, haha.) 

View from the terrace of Iacopo Nardi. Ahhhhhh

With the culture and government of Italy there are always changes and unexpected curve balls thrown our way, but we are learning to be flexible and to keep our hearts seeking the Lord's plans for the Gallery, not our own.  Thank you so, so much for your prayers and support, my love to you all! 

Peanut Butter Truffle Brownies

Last Updated June 27, 2024

These aren't just any brownies. They are ooey and gooey with a layer of peanut butter truffle, topped with chocolate ganache. Did I mention you can also make the peanut butter truffle layer with Nutella? Well, yes, yes you can. 

Lately I've been experimenting with different takes on brownies. If you've ever compared brownie recipes, you might have noticed that some recipes include a leavening agent, such as baking powder, while others don't, some use melted chocolate in the batter, and others only cocoa powder. 

Which is best? This comes down to personal preference, but if you prefer that fudgy, dense brownie with a rich chocolate taste, I've found the most success without using a leavening agent and plenty of cocoa powder. I couldn't taste a significant enough difference in chocolatey-ness if I included melted chocolate in the batter or not. And for the trouble, I prefer sticking to a quality cocoa powder. Sorry Hershey, you just don't cut it.  (I find their cocoa bland, lacking in that wonderful depth of flavor and buttery-ness that should come from chocolate.)  I love Saco Premium Baking Cocoa, Guittard, and Pernigotti.  I've heard wonderful things about Valrhona, but haven't had a chance to try it yet.  For these brownies, I used Saco.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Some Kitchen Stories

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Peanut Butter Truffle Brownies

Makes about 24 servings

Ingredients:

For the Brownies

• 3/4 cup / 169g oil

• 2 cups / 400g sugar

• 3 eggs

• 3 tsp / 15g vanilla

• 2/3 cup / 67g cocoa powder

• 1/2 tsp salt

• 1 cup / 120g all-purpose flour

For the Peanut Butter Truffle

• 1/2 cup / 113g butter (1 stick), room temperature

• 1/2 cup / 130g creamy peanut butter

• 2 cups / 250g powdered sugar

• 2-3 tsp / 10-15g milk

For the Ganache

• 1/4 cup / 65g creamy peanut butter

• 2 cups / 340g semi-sweet chocolate chips

• 1/4 cup / 56g butter (1/2 stick)

• 2 Tbsp / 30g heavy whipping cream

Directions:

Make the Brownies

Oven 350°F / 177°C.  Lightly grease a 9x13in / 23x33cm pan.

1. In a large mixing bowl, combine oil and sugar.  Beat in eggs and vanilla.  Add cocoa powder and salt.  Mix in flour until just combined. 

2. Pour into prepared pan and bake for 25-30 minutes, until toothpick inserted off center comes out mostly clean.  Allow to cool.

Make the Peanut Butter Truffle

1. While the brownies are cooling, combine butter, peanut butter, and powdered sugar in the bowl of a stand mixer and beat until light and fluffy. 

2. Add in 2 teaspoons of milk and beat.  The mixture should be spreadable.  If not, add another teaspoon of milk.

3. Spread onto cooled brownies and place in the fridge to set the truffle layer. 

Make the Ganache

1. While the filling sets, place a small saucepan with a small amount of water on the stove over low heat.  Place peanut butter, chocolate chips, butter, and whipping cream in a small glass or metal bowl and place over simmering water on the stove. The bottom of the bowl shouldn't touch the water.  Stir just until all the chocolate and butter is melted, and remove from heat.

2. Remove brownies from fridge and spread ganache over the top.  Return to fridge and chill until set.

Nutella Version:

In the Peanut Butter Truffle replace the peanut butter with Nutella and add 1 1/4 cups / powdered sugar with 3/4 cup flour, instead of 2 cups powdered sugar.  Cuts the sweetness since Nutella is sweetened and Peanut Butter usually is not, or minimally so. 

For the Ganache replace the peanut butter with Nutella. 

Proceed as normal.

Jenny's Notes:

• These are rich and delicious, small portions go a long way.  I often cut the recipe in half and bake in an 8x8inch / 20x20cm pan. 

Yield 24

Author Jennyblogs

Prep time

40 Min

Cook time

30 Min

Inactive time

1 Hour

Total time

2 H & 10 M

Print

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Peanut Butter Truffle Brownies

Chocolate brownies with a creamy peanut butter truffle layer topped with rich chocolate ganache

Cook modePrevent screen from turning off

Ingredients

For the Brownies

• 3/4 cup / 169g oil
• 2 cups / 400g sugar
• 3 eggs
• 3 tsp / 15g vanilla
• 2/3 cup / 67g cocoa powder
• 1/2 tsp salt
• 1 cup / 120g all-purpose flour

For the Peanut Butter Truffle

• 1/2 cup / 113g butter (1 stick), room temperature
• 1/2 cup / 130g creamy peanut butter
• 2 cups / 250g powdered sugar
• 2-3 tsp / 10-15g milk

For the Ganache

• 1/4 cup / 65g creamy peanut butter
• 2 cups / 340g semi-sweet chocolate chips
• 1/4 cup / 56g butter (1/2 stick)
• 2 Tbsp / 30g heavy whipping cream

Instructions

Make the Brownies

1. Oven 350°F / 177°C. Lightly grease a 9x13in / 23x33cm pan.
2. In a large mixing bowl, combine oil and sugar. Beat in eggs and vanilla. Add cocoa powder and salt. Mix in flour until just combined.
3. Pour into prepared pan and bake for 25-30 minutes, until toothpick inserted off center comes out mostly clean. Allow to cool.

Make the Peanut Butter Truffle

1. While the brownies are cooling, combine butter, peanut butter, and powdered sugar in the bowl of a stand mixer and beat until light and fluffy.
2. Add in 2 teaspoons of milk and beat. The mixture should be spreadable. If not, add another teaspoon of milk.
3. Spread onto cooled brownies and place in the fridge to set the truffle layer.

Make the Ganache

1. While the filling sets, place a small saucepan with a small amount of water on the stove over low heat. Place peanut butter, chocolate chips, butter, and whipping cream in a small glass or metal bowl and place over simmering water on the stove. The bottom of the bowl shouldn't touch the water. Stir just until all the chocolate and butter is melted, and remove from heat.
2. Remove brownies from fridge and spread ganache over the top. Return to fridge and chill until set.

Notes

• These are rich and delicious, small portions go a long way.  I often cut the recipe in half and bake in an 8x8inch / 20x20cm pan. 

Nutrition Facts

Calories

386.73

Fat

23.84 g

Sat. Fat

8.86 g

Carbs

35.36 g

Fiber

2.58 g

Net carbs

32.79 g

Sugar

16.18 g

Protein

4.52 g

Sodium

139.31 mg

Cholesterol

38.06 mg

Nutritional information is approximate; based on 24 servings.

https://jennyblogs.com/blog/2016/5/17/peanut-butter-truffle-brownies

brownies, truffle, peanut butter, ganache

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Baked Egg Baguettes

Last Updated September 15, 2024

Happiness is, a good piece of bread and a stairway in Paris.

"How can you tell how good bread is without tasting it? Not the smell, not the look, but the sound of the crust. Listen. [bread crackles] Oh, symphony of crackle. Only great bread sound this way."             - Colette, Ratatouille

Disclaimer: This is not a bread recipe, but it involves using your favorite crusty bread...think baguettes, with their wonderful crisp outside, soft and chewy inside...oh yes. I have not been everywhere in the world or tried all the bread, not even close, but of the places I have been, France has the best bread.  And pastries.  And butter.  And lots of other things.  The best part?  You can go to just about any bakery, even the world renowned, and never pay more than 1.50 euro.  That's less than $2 for the world's best bread.  Unfortunately I'm not in France right now, so a package of demi-baguettes will have to do for this recipe. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Spoon Fork Bacon

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Baked Egg Baguettes

Serves 4-8 (depending on if you want to eat a whole mini baguette or cut them in half)

Ingredients:

• 4 demi-baguettes

• 5 eggs

• 1/3 cup / 79g milk

• 1/4 small white onion, diced

• 2-3 green onions, chopped

• 3 oz / 85g smoked Gouda cheese, shredded

• salt and pepper, to taste

Directions:

Oven preheated to 350°F / 177°C

1. Cut out the middle of each baguette, making a V shape, like a canoe shape. 

2. Whisk together eggs and milk, beating lightly.  Add in onion, green onion, and half of the cheese.  Lightly salt and pepper.  Divide evenly among the baguettes.  Top each with the remaining cheese. 

3. Place on a baking sheet or dish and bake for 20-25 minutes, until golden and the center is set and slightly puffed up.  Allow to cool for a few minutes, then slice and serve. 

Jenny's Notes:

• This is a very quick and easy recipe to execute!  You can add or adjust the add-ins as you wish.  I also enjoy adding chopped spinach, mushrooms, diced red or green onion, or sun-dried tomatoes. 

• Substitute the smoked gouda with any of your favorite cheeses!

Yield 4-8

Author Jennyblogs

Prep time

20 Min

Cook time

25 Min

Total time

45 Min

Print

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Baked Egg Baguettes

Hollowed out baguettes filled and baked with cheesy eggs and onions, easy to make and delicious for breakfast or anytime!

Cook modePrevent screen from turning off

Ingredients

• 4 dem-baguettes
• 5 eggs
• 1/3 cup / 79g milk
• 1/4 small white onion, diced
• 2-3 green onions, chopped
• 3 oz / 85g smoked Gouda cheese, shredded
• salt and pepper, to taste

Instructions

1. Oven preheated to 350°F / 177°C
2. Cut out the middle of each baguette, making a V shape, like a canoe shape.
3. Whisk together eggs and milk, beating lightly. Add in onion, green onion, and half of the cheese. Lightly salt and pepper. Divide evenly among the baguettes. Top each with the remaining cheese.
4. Place on a baking sheet or dish and bake for 20-25 minutes, until golden and the center is set and slightly puffed up. Allow to cool for a few minutes, then slice and serve.

Notes

• This is a very quick and easy recipe to execute!  You can add or adjust the add-ins as you wish.  I also enjoy adding chopped spinach, mushrooms, diced red or green onion, or sun-dried tomatoes. 
• Substitute the smoked gouda with any of your favorite cheeses!

Nutrition Facts

Calories

730.69

Fat

18.57 g

Sat. Fat

7.2 g

Carbs

123.02 g

Fiber

5.53 g

Net carbs

117.5 g

Sugar

13.74 g

Protein

36.81 g

Sodium

1854.79 mg

Cholesterol

231.28 mg

Nutritional information is approximate, based on eating 1 whole demi-baguette.

https://jennyblogs.com/blog/2016/5/8/baked-egg-baguettes

baked egg boats, egg bake, make ahead breakfast

breakfast, brunch

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Toasted Coconut Toffee Cookies

Last Updated September 15, 2024

These Toasted Coconut Toffee Cookies are a new favorite of mine. I can’t get enough!

It is similar to a chocolate chip cookie, just add a handful of freshly toasted coconut and toffee bits.  The dough alone is magical.  The first time I ever made these the dough barely made it in the oven because it was in my mouth.  I think I made a note at the bottom of the recipe something to the effect of "KEEP THIS RECIPE FOREVER."  And here it is, yours to hold and keep and eat forever until death do you part.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe inspired by Let's Dish Recipes

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Toasted Coconut Toffee Cookies

Makes 40-50 smallish cookies (or less, depending on how much dough is consumed before baking)

Ingredients:

• 2 cups / 160g shredded coconut, unsweetened

• 1 3/4 cups / 210g all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 1/2 cups / 300g brown sugar

• 1/2 cup / 113g oil

• 2 tsp / 10g vanilla extract

• 2 eggs

• 1 8 oz / 227g bag Heath Bits O Brickle or Toffee bits

• 1 1/2 cups / 255g semi-sweet chocolate chips

Directions:

Preheat oven to 350°F / 177°C.

1. Arrange coconut in an even layer on a large baking sheet or pan.  Bake in preheated oven for 5-8 minutes or until fragrant and lightly golden brown, stirring occasionally.

2. While the coconut is toasting, whisk together flour, baking powder, baking soda, and salt in a medium bowl. 

3. In another bowl, mix brown sugar and oil together.  Add vanilla and eggs and beat well.  Add dry ingredients and mix. 

4. By this time your coconut should be done.*  Add coconut, toffee, and chocolate chips to dough and mix until just combined. 

5. Place by small spoonful onto cookie sheet.  Bake for 6-8 minutes, or until edges are just golden and the center still looks soft and doughy. 

Jenny's Notes:

• Coconut goes quickly from perfectly golden to burnt, so keep a close eye on it!

• Feel free to use shredded, flaked, and desiccated coconut interchangeably, but keep in mind certain kinds, like shredded, are almost always sold sweetened.  You may need to adjust your toasting time accordingly: More time for flaked, less for desiccated. 

• *I like to add the coconut to the dough while it's still warm from the oven, thus melting the chocolate chips a tad and creating a chocolate swirl in the batter.  Just be careful not to over mix.

Yield 40-50 cookies

Author Jennyblogs

Prep time

20 Min

Cook time

24 Min

Total time

44 Min

Print

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Toasted Coconut Toffee Cookies

Cookies loaded with chocolate chips, toasted coconut, and toffee bits.

Cook modePrevent screen from turning off

Ingredients

• 2 cups / 160g shredded coconut, unsweetened
• 1 3/4 cups / 210g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups / 300g brown sugar
• 1/2 cup / 113g oil
• 2 tsp / 10g vanilla extract
• 2 eggs
• 1 8 oz / 227g bag Heath Bits O Brickle or Toffee bits
• 1 1/2 cups / 255g semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F / 177°C.
2. Arrange coconut in an even layer on a large baking sheet or pan. Bake in preheated oven for 5-8 minutes or until fragrant and lightly golden brown, stirring occasionally.
3. While the coconut is toasting, whisk together flour, baking powder, baking soda, and salt in a medium bowl.
4. In another bowl, mix brown sugar and oil together. Add vanilla and eggs and beat well. Add dry ingredients and mix.
5. By this time your coconut should be done.* Add coconut, toffee, and chocolate chips to dough and mix until just combined.
6. Place by small spoonful onto cookie sheet. Bake for 6-8 minutes, or until edges are just golden and the center still looks soft and doughy.

Notes

• Coconut goes quickly from perfectly golden to burnt, so keep a close eye on it!
• Feel free to use shredded, flaked, and desiccated coconut interchangeably, but keep in mind certain kinds, like shredded, are almost always sold sweetened.  You may need to adjust your toasting time accordingly: More time for flaked, less for desiccated. 
• *I like to add the coconut to the dough while it's still warm from the oven, thus melting the chocolate chips a tad and creating a chocolate swirl in the batter.  Just be careful not to over mix.

Nutrition Facts

Calories

163.73

Fat

8.77 g

Sat. Fat

4.1 g

Carbs

20.06 g

Fiber

1.04 g

Net carbs

19.04 g

Sugar

14.31 g

Protein

1.45 g

Sodium

57.12 mg

Cholesterol

14.47 mg

Nutritional information is approximate, based on 1 cookie.

https://jennyblogs.com/blog/2016/5/3/toasted-coconut-toffee-cookies

chocolate chip cookies, toasted coconut, Heath toffee

dessert, cookies

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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German Chocolate Brownies

If you cross coconut, pecans, and chocolate, what do you get?  I don't know, but if you combine those, you get the dessert affectionately called German Chocolate, originally called German's chocolate cake, after Samuel German. 

This recipe is not a cake, but in fact brownies. German chocolate brownies. One of my favorite things about this recipe is the homemade coconut pecan frosting. I hadn’t made it homemade before, but after realizing just how easy it is and DELICIOUS, it seemed silly to ever buy it again! I hope it wins you over, too.

Now if you’re wondering where German Chocolate came from…

It might not be what you think. The original cake was not invented in Germany nor was Mr. German German.  Ach du lieber.  He was an English-American who worked for Baker's Chocolate Company (their chocolate is still in circulation and used in this recipe!) who developed a dark baking chocolate that was named after him.  Eventually a recipe came out featuring Mr. German's chocolate in a recipe called "Baker's German's Chocolate Cake."  I think you can probably see how the name morphed from there. And apparently June 11 is National German Chocolate Day in America.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Creations by Kara

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German Chocolate Brownies

Serves about 12

Ingredients:

For the German Chocolate Brownies

• 3/4 cup / 168g oil

• 2 cups / 400g sugar

• 2 tsp / 10g vanilla extract

• 3 eggs

• 4 oz / 113g Baker's German Chocolate, melted and cooled

• 1 cup / 120g flour

• 2/3 cup / 67g cocoa

• 1/2 tsp salt

For the Coconut Pecan Frosting

• 1 cup / 262g evaporated milk, make your own here!

• 3 egg yolks

• 1 cup / 200g brown sugar

• 1/2 cup 113g butter

• 1 tsp / 5g vanilla

• 1 1/2 cups / 120g flaked coconut

• 1 cup / 125g chopped pecans

Directions:

Make the German Chocolate Brownies

Oven 350°F / 177°C Grease a 9x13in / 23x33cm pan

1. In a large bowl, beat together oil, sugar, vanilla, and eggs. 

2. Add cooled chocolate.  Stir in flour, cocoa, and salt.  Pour and spread into prepared 9x13 pan. 

3. Bake 20-25 minutes, or until toothpick inserted off center comes out mostly clean. Brownies like to be slightly under baked. Let cool.

Make the Coconut Pecan Frosting

1. Whisk together milk, yolks, and sugar in a medium saucepan.  Add butter and place over medium heat, stirring until mixture becomes thick, approximately 10-12 minutes. 

2. Remove from heat and add vanilla, coconut, and pecans.  Cool until spreadable. 

3. Spread frosting evenly over brownies. Slice and enjoy. 

Jenny's Notes:

• I'll let you in on a little secret.  You can make this recipe with regular milk, if you don’t have evaporated milk. I recommend you do, but I have done without!

Yield 20

Author Jennyblogs

Prep time

30 Min

Cook time

35 Min

Inactive time

10 Min

Total time

1 H & 15 M

Print

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German Chocolate Brownies

Dense, fudgy German Chocolate brownies topped with a delectable caramel pecan coconut frosting. Just like the classic cake, but in brownie form.

Cook modePrevent screen from turning off

Ingredients

For the German Chocolate Brownies

• 3/4 cup / 168g oil
• 2 cups / 400g sugar
• 2 tsp / 10g vanilla extract
• 3 eggs
• 4 oz / 113g Baker's German Chocolate, melted and cooled
• 1 cup / 120g flour
• 2/3 cup / 67g cocoa
• 1/2 tsp salt

For the Coconut Pecan Frosting

• 1 cup / 262g evaporated milk, make your own here!
• 3 egg yolks
• 1 cup / 200g brown sugar
• 1/2 cup 113g butter
• 1 tsp / 5g vanilla
• 1 1/2 cups / 120g flaked coconut
• 1 cup / 125g chopped pecans

Instructions

Make the German Chocolate Brownies

1. Oven 350°F / 177°C Grease a 9x13in / 23x33cm pan
2. In a large bowl, beat together oil, sugar, vanilla, and eggs.
3. Add cooled chocolate. Stir in flour, cocoa, and salt. Pour and spread into prepared 9x13 pan.
4. Bake 20-25 minutes, or until toothpick inserted off center comes out mostly clean. Brownies like to be slightly under baked. Let cool.

Make the Coconut Pecan Frosting

1. Whisk together milk, yolks, and sugar in a medium saucepan. Add butter and place over medium heat, stirring until mixture becomes thick, approximately 10-12 minutes.
2. Remove from heat and add vanilla, coconut, and pecans. Cool until spreadable.
3. Spread frosting evenly over brownies. Slice and enjoy.

Notes

• I'll let you in on a little secret.  You can make this recipe with regular milk, if you don’t have evaporated milk. I recommend you do, but I have done without!

Nutrition Facts

Calories

334.87

Fat

25.59 g

Sat. Fat

9.83 g

Carbs

37.1 g

Fiber

2.79 g

Net carbs

34.31 g

Sugar

15.61 g

Protein

4.33 g

Sodium

124.89 mg

Cholesterol

69.56 mg

Nutritional info is approximate, based on 1 serving if sliced into 20 pieces.

https://jennyblogs.com/blog/2016/4/19/german-chocolate-brownies

German chocolate, evaporated milk, caramel coconut pecan frosting, german chocolate cake, brownies

dessert, bars

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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