Brownies on Overdrive

Brownies on Overdrive

Ever have a severe sweet tooth?  Or just in the mood for something super sweet?  What you are about to read is no ordinary brownie/cookie recipe...be prepared to get your hands a bit dirty.

This recipe makes a big statement, but they are so easy to make, and more than a little bit filthy.

First, a chocolate chip cookie layer, followed by an Oreo and topped off by a fudgy brownie.  Melded together in the over, three layers of deliciousness overwhelm your tastebuds.

On top of all that, they look really cool once they are finished being baked.  Please...don't try to resist.

Total time:  1 hour and 5 minutes

Preparation time:  35 minutes
Cook time:  30 minutes

Serving Size:  Yields 16 medium-sized brownies per recipe

For the brownie layer:

• 10 tbsp unsalted butter
• 1 1/4 cups white sugar
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup flour

For the Oreo layer:

• 1 package of Oreo's (regular or double stuffed)

For the cookie dough layer:

• 1/2 cup unsalted butter
• 1/4 cup brown sugar
• 3/4 cup white sugar
• 1 egg
• 1 1/4 tsp vanilla extract
• 1 1/4 cups flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup dark chocolate chips

Directions:

• For the brownie layer:
• In a medium-sized sauce pan, melt the butter over medium high heat.  Add the sugar and cocoa powder once the butter is melted.  Whisk to combine and remove from heat.  Add the salt, vanilla and eggs and continuously whisk until the eggs are combined.  Add the flour and continue to mix.  Set batter aside.
• For the cookie dough layer:
• Cream together the butter and sugars in a mixer.  Add the eggs and vanilla, making sure to scrape down the sides of the bowl.  Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.  Fold in the chocolate chips.  Set dough aside.
• Assembly:
• Preheat the oven to 350 degrees.  
• Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
• Layer the cookie dough on the bottom of the 9x9 baking pan, pressing down to form the bottom of the brownies.
• Layer as many Oreos that will fit on top of the cookie dough.  No need to overlap.  One single layer will do.
• Pour the brownie batter on top of the Oreo layer and make sure it is evenly layered on top. Bake for 30-35 minutes.  Test with a knife to see if the center is done.  If the knife comes out clean, let the brownies rest before serving.  If the knife comes out with better still on it, allow the brownies to bake about 5 minutes more.

Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

Ingredients:

• 3 ripe medium bananas

• 1/3 cup unsweetened apple sauce

• 1 1/4 cups unbleached all purpose flour

• 3/4 tsp baking soda

• 1/4 tsp salt

• 2 tbsp butter, softened

• 1/3 cup light brown sugar

• 2 large egg whites

• 1/2 tsp vanilla extract

• 10 tbsp peanut butter

Directions:

1.  Preheat oven to 325°. Line a muffin tin with 12 liners. 

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2.  Mash bananas in a bowl, set aside.



3.  In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

4.  In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better'n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.

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5.  Add flour mixture, then blend at low speed until combined. Do not over mix.


6.  Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining better'n peanut butter into each muffin well.  Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

Healthy Chicken Nuggets

Healthy Chicken Nuggets

Ingredients: 

2 large skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp Italian seasoned breadcrumbs
2 tbsp panko breadcrumbs
2 tbsp grated parmesan cheese
olive oil spray
Directions:

1.  Preheat oven to 425°. Spray a baking sheet with olive oil spray.

2.  Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

3.  Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

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4.  Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. 

5.  Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turnover then cook another 4 - 5 minutes or until cooked though.

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6.  Enjoy!

These nuggets are perfect for on the go, or if you are craving a fried snack.  They bring you right back to your childhood days.

Finger foods are always my favorite and they taste great dipped in any side dip!

Spinach and Feta Stuffed Chicken Breasts

Spinach and Feta Stuffed Chicken Breasts 

Ingredients:

cooking spray or oil mister

1 tsp olive oil

1/2 medium onion, chopped

2 cloves garlic, minced

1/4 cup chopped scallions

10 oz package frozen chopped spinach, thawed and juice squeezed out

1/4 cup chopped parsley

1 tbsp fresh dill

1/2 cup (2.5 oz) crumbled Feta cheese

1/3 cup fat free ricotta

1/4 tsp kosher salt and pepper, plus more to taste

8 thin skinless chicken breast cutlets 

1 large egg

1 tbsp water

1/2 cup whole wheat seasoned breadcrumbs

Directions:

Preheat oven to 350°F. Spray a large baking sheet with spray.

Heat the oil a medium sauté pan. Add onions, garlic and scallions and sauté about 1 minute. Add spinach, parsley, dill, 1/4 tsp kosher salt and pepper and cook another minute or until heated through. Remove from heat and mix in the feta and ricotta cheese.

Season chicken lightly with more kosher salt and pepper to taste.

Place about 1/4 cup of spinach mixture in the center of the chicken and roll, then lay the chicken seam side down on a platter or piece of wax paper. Repeat with the remaining chicken. 

Whisk the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.

Dip the chicken rolls into the egg wash, then into the breadcrumbs and place seam side down on the baking sheet. Repeat with the remainder then lightly spray to top of the chicken with cooking spray. Bake about 25 minutes or until cooked through.

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Spaghetti Squash Primavera

Spaghetti Squash Primavera

Ingredients: 

• 1 small spaghetti squash

• 1 tsp olive oil

• 2 tbsp minced shallots 

• 2 clove garlic, crushed

• 1/2 cup red onion, diced

• 1/2 cup celery, diced

• 1/2 cup carrots, diced
• 2 cup broccoli florets

• 1 cup diced zucchini

• 1 jar marinara sauce

• 2 tbsp grated Parmesan cheese

Directions:

1.  
Preheat oven to 400ºF. 

2.  In a microwave safe dish, fill the bottom with water.  Stab the spaghetti squash with a fork and microwave on high until the skin of the spaghetti squash becomes soft.  Cut in halfway length wise and scrape out the insides.

3.  In a medium saute pan heat the oil over medium-low heat. Add the shallots, garlic, red onion, celery and carrots and cook 5 minutes, stirring. Add the broccoli and zucchini and season with salt and pepper to taste.

4.  Add the marinara sauce, increase heat to medium and simmer until the vegetables are tender crisp, about 3 to 4 minutes. Add 2 cups of the spaghetti squash, Parmesan cheese and stir, adjust the salt and pepper to taste and cook 1 minute. 

5.  Serve.

This dish is perfect if you are craving a healthy meal.  The spaghetti squash is a great alternative to pasta and adds a sweet flair.

It is great for any time of the year and you can adjust the vegetables to your liking.

My mom and I had to go back for seconds because it was just so good!  Be sure to try it out!

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Baked Oatmeal Cupcakes

Baked Oatmeal Cupcakes

Ingredients:

5 cups rolled oats

2 1/2 cups over-ripe mashed banana

1 tsp salt

5 NuNaturals stevia packets (or omit and use 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead)

optional: 2/3 cup mini chocolate chips

2 2/3 cups water (If using the liquid-sweetener option, scale water back by 1/3 cup.)

1/4 cup plus 1 tbsp vegetable oil

2 1/2 tsp pure vanilla extract

optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Directions:

1. Preheat oven to 380 F, and line 24-25 cupcake tins. 

2. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). 

3. Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. 

You can also broil for 1-2 minutes, but it’s optional. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

Photo By:  Allie Grossman

Photo By:  Allie Grossman

Butternut Parmesan Lasagna

Butternut Parmesan Lasagna

Ingredients:

For the sauce:

1 pound butternut squash, peeled and diced

1 teaspoon olive oil 

1/4 cup shallots, minced

2 cloves garlic, minced 

2 tablespoons fresh grated Parmesan cheese

Kosher salt and pepper to taste 

For the lasagna:

9 lasagna noodles, cooked

10 ounces frozen spinach, chopped, heated and drained well

15 ounces fat free ricotta cheese

1/2 cup fresh grated Parmesan cheese 

1 large egg

salt and pepper

9 tablespoons part skim shredded Italian blend cheese

1 tablespoon parsley, minced

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon. 

Reserve about 1 cup of the water and set aside. 

With an immersion blender, blend squash until smooth and add 1/4 cup of the reserved liquid to thin out. 

In a large skillet, add oil and sauté garlic and shallots until golden, about 4 to 5 minutes. Add puréed butternut squash, add salt and pepper to taste, and more of the resented liquid to thin out to your liking. Stir in 2 1/2 tablespoons of the Parmesan cheese and set aside.

Preheat oven to 350 degrees. Ladle about 1/2 cup butternut squash sauce on the bottom of a 9 x 12 baking dish. 

Combine spinach, egg, ricotta, Parmesan, salt and pepper into a medium bowl. 

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 ricotta mixture and lay across lasagna noodle. Roll carefully and lay seam side down in the baking dish. Repeat with remaining noodles. 

Ladle about 1 cup of butternut sauce over lasagna rolls and top with 1 tablespoon Italian blend cheese. Put foil over baking dish and bake for about 40 minutes, or until the cheese is melted and everything is hot and bubbly. Top with parsley and serve. 

Delicious and healthy!!!

Photo Courtesy of:  skinnytaste.com