Tuesday, March 29, 2011

Better Than Crack Brownies

This is really a tongue in cheek name because everybody knows there's nothing better than the old ready rock.
Jessica over at How Sweet It Is shared this recipe that a reader had sent her. I'm not a brownie fan but these? These I will eat. (Especially as soon as I saw what those 2nd and 3rd layers consisted of.)

1 batch of your favorite brownie recipe
½ cup salted peanuts
1 cup chopped Reese's peanut butter cups
1½ cups milk chocolate chips
1½ cups creamy peanut butter
½ tablespoon unsalted butter
1½ cups Rice Krispies cereal
First get your junk together.
I used Reese's easter eggs instead of the cups. Higher quality, you know?

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states (20-25 minutes) in a 9X13 pan. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
The brownies are under there!

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter and combine. 

3. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. 

4. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.
I used an 8X8X2 square dish so mine are pretty tall. I also put in maybe a 1/2 cup to a 1 cup extra Rice Krispies for the top layer. 
This creation is like if regular brownies had a love child with every other delicious dessert ingredient- a delicious, crispy, chocolatey, peanut buttery love child.

Monday, March 28, 2011

Magnolia Bakery's Banana Pudding

Magnolia Bakery. I don't go there for their cupcakes. Sometimes I'll get some icebox pie or a bar cookie. But the dessert that makes me a repeat customer is their banana pudding. If you've had it, you know what I mean. People who don't even like banana pudding love this stuff. And the good news is: the recipe is not a secret.

1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas [Use the kitchen measurement converter -- LR]

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. 

Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
No streaks
To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. 

Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. 

Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours before serving.

This recipe makes A LOT. You'll have plenty to share-but don't worry, we won't tell anyone if you decide not to!