Peanut butter caramel- filled brownies

I have a whole list of recipes waiting to be posted, but I'm skipping past them all to share this one. Made these for my dad's birthday this past weekend (if you know my dad, you know why I picked them). These are truly fabulous. Being as rich as they are, they actually are better if you let them cool-- if you can wait that long, that is. :)

This recipe come from Smells Like Home.

2 sticks unsalted butter
12 oz. bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 tablespoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon salt
7 oz caramel candies, unwrapped
1/2 cup creamy peanut butter
1/3 cup heavy whipping cream plus 1/4 cup
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Line a 9×13 pan with aluminum foil, leaving several inches hanging over the short ends of the pan. Grease the foil with butter or cooking spray. Be sure to grease the sides thoroughly, or the caramel layer in the middle will stick.

Combine the butter and chocolate in a heavy bottomed medium saucepan and set over low heat, stirring occasionally until melted and smooth. Transfer the chocolate mixture to a large bowl. Add the sugar, eggs, and vanilla mixing until thick and glossy. This will take 1 or 2 minutes of vigorous mixing with a wire whisk, or about a minute using mixer with paddle attachment set on medium high speed. Whisk or stir in flour and salt. Transfer half of the batter (about 2 1/2 cups) to the baking pan and spread evenly. Bake for 20 minutes. Let the brownies cool for about 20 minutes but keep the oven on.

Stir the caramels, peanut butter, and 1/3 cup cream in a heavy medium saucepan over low heat until melted and smooth. Immediately spread the caramel mixture over the brownies (if you let it sit, it will get hard and difficult to spread). Mix in remaining 1/4 cup heavy cream to the remaining batter to thin it out a little because it will stiffen as it sits. Pour the remaining brownie batter evenly over the caramel mixture and spread gently to cover. If it is still difficult to pour, gently dollop large spoonful onto the caramel and allow the caramel to heat the batter. As it heats, it will become easier to spread. Sprinkle the chocolate chips. Bake for 20 minutes. Cool the brownies completely in the pan.

Grab the foil edges and lift the brownies out of the pan and cut them into squares. Brownies will keep, tightly wrapped, for a week at room temperature.

Soft Wrap Bread

This treat is from Mel's Kitchen Cafe. Made these for chicken gyros, but the possibilities are endless. They take some prep and planning, but are easy to make come mealtime. I think I'll use them for individual pizzas next.

*all the notes are Mel's*

3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*

Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. It may look like the flour/salt/oil/yeast mixture will never absorb into the boiling water/flour mixture. It will, I promise, but you may need to take it out of your electric mixer, if using one, and knead the flour in by hand or add it very gradually into your electric mixer.

Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don’t be worried – just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).

Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn’t dry out), until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

*This recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It’ll be somewhat “slippery” at first, but will knead in and eventually become smooth.

*Update (6/10): I’ve made this bread too many times to count since originally posting it and wanted to share that I now almost always make it with whole wheat flour (usually white wheat flour because that is what I have on hand to grind). The results are still extremely delicious and even healthier.

Blueberry Boy Bait

Yep, that's what it's called... if the name doesn't get you to try it... the simplicity and deliciousness will! And, if you use it to actually bait a boy, please do share the story!

Thanks to Smitten Kitchen for another fabulous recipe.

2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

Dulce de Leche Coffee

Been on a little hiatus from blogging recipes as I compile all my recipes onto my new app! Yep, I have an app for that! So, I have a lot to catch up on. Here goes...

This recipe comes from Pioneer Woman's blog, which I haven't posted from before, but will definitely be posting from in the future.

We enjoyed this tasty concoction on community group girls' night:

• 4 cups Strongly Brewed Good Coffee
• 6 ounces, fluid Dulce De Leche (*see Note)
• 6 Tablespoons Kahlua, More If Preferred
• 1 cup Heavy Cream
• 2 Tablespoons Sugar
• 6 Tablespoons Chocolate, Grated

Add Dulce de Leche to the very hot coffee; stir until completely dissolved and combined. Keep coffee hot.

Combine cream with sugar and whip until stiff.

Add 1 tablespoon Kahlua to each coffee cup. May add 1 1/2 if desired, or may add whiskey or brandy in addition.

Pour the coffee/dulce de leche mixture into each glass. Top with a heaping tablespoon whipped cream and grated chocolate of your choice.

Absolutely sinful!

*Dulce de Leche is sold in the Hispanic aisle of supermarkets, or in Hispanic specialty markets. It is sold in solid 15 ounce blocks, or in cans or bottles in more of a liquid form. You can also find recipes for making your own Dulce de Leche using sweetened condensed milk. Yum!