Sugar Cookie Brownies

Trolling thru my old post-graduate recipe book, I stumbled upon 'Butter Cake Custard Squares'.  I realized that I had never tried making this dessert; but, what I found was remarkably similar to a half-baked sugar cookie. Thus, I decided to simply change the name.  See what you think.

To elevate this dessert to an ultra decadent treat, make the Marshmallow Fudge Hot Sauce and top it off with a scoop of ice cream!  Not bad for college dining and it sure beats anything the cafeteria might offer next to the jello cups.

Equipment:

9" x 13" x 2" Pyrex dish

Mixing bowls

Spatula

Ideally, this recipe would be super-easy with a hand-mixer, but if you don't have one, it can be done with fork and upper body strength as I did in the pics.

Ingredients:

1 box mix Dromedary Pound Cake Mix 

2 eggs, slightly beaten

1 stick butter, melted

1 8oz package cream cheese, softened at room temperature

2 eggs, slightly beaten

1 box (1 lb) powdered sugar

Instructions:

1. Wash your hands.

2. Preheat oven to 325F degrees.

3. Make the dough base first by combining pound cake mix, eggs and melted butter.

4. Spread the base evenly into the oven-proof dish.

5. Make the custard by combining cream cheese and eggs into a smooth liquid.

6. Add the powdered sugar.

7. Pour the liquid mixture evenly over the dough base.

8. Bake for 40 minutes.

9. Let cool for at least 20 minutes before cutting into squares.

10. Sprinkle with powdered sugar or go all out with fudge sauce and ice cream.

Krispy Kraze

Really don't need to say much about learning this skill. Anyone--college or no college--should know how to make Rice Krispy Treats, right?  Once you have the base recipe down, there are no limits to the number of variations you can make--Chocolate-Cherry, Lemon-White Chocolate, Trail Mix--if you can dream it, try it out.  (Cooking Light's most recent magazine edition features several variations on this treat)

The two recipes that I have decided to feature from this Krispy Kraze are: Candy Corn Krispies and Chocolate-Cocoa Krispies, just in time for halloween.

Equipment:
9" x 13" Pyrex / Glass Dish, greased
PAM Spray
Large Mixing Bowl
Rubber Spatula

Ingredients:

a. Candy Corn Krispies
4 Tbls butter
10 oz marshmallows
6 cups Rice Krispies
1/2 cup Candy Corn
1/3 cup M & M's

b. Chocolate-Cocoa Krispies
4 Tbls butter
10 oz marshmallows
3 cups regular Rice Krispies
3 cups Cocoa Rice Krispies
2/3 cups dark chocolate chips

Instructions:
1. Wash Your Hands
2. Prepare the pyrex dish.
3. Place the butter in the middle of the marshmallows in a large bowl.

4. Microwave the butter-marshmallow mix on HIGH for 2-3 minutes.

5. Remove and stir.  The butter will still look semi-formed at this point.
6. Microwave again until the marshmallows  begin to puff up.

7. Remove and stir.  Add a dash of vanilla if you want.

8. Add the entire amount of krispies.  Fold the krispies into the marshmallows. It should look like spider webs.  That tells you that the ratio of krispies to marshmallows is correct.  Very sticky here.

9. Press the mixture into the prepared pyrex dish.  (I spray PAM on my hand to avoid sticking)
10. Sprinkle your chosen flavor combo on top and gently press into mixture.

11. Cover and place in fridge to chill x 10 minutes before cutting.

Ultimate Pumpkin Bars

Nothing says comfort like coming home to the smells of cinnamon, nutmeg, and pumpkin.  And nothing tastes like the Ultimate Pumpkin Bars--warm, moist, and covered in cream-cheese frosting.

No need to talk a lot about this dessert. 

However, when it comes to desserts, I am trying to post recipes that don't require special equipment.  Because, that's the problem with desserts and baking--some things you will either need to invest in purchasing or do without.  I will try to list alternative options if other pieces of equipment can substitute.  In the following recipe, a sifter and mixer would be ideal, but if not, use a whisk and upper arm strength.

(Adapted from The Breadman's Wife blog recipe)

Equipment:

9" x 13" Pyrex Dish, greased

Large Mixing Bowl (for wet ingredients)

Medium Bowl (for dry ingredients)

Ingredients:

2 cups flour

2 tsps baking powder

2 tsps cinnamon

1/2 tsp nutmeg

1 tsp salt

1 tsp of baking soda

4 eggs

1 and 2/3 cups sugar

1 cup vegetable oil

1 can (15oz) pumpkin (not pumpkin pie filling)

Frosting:

1 (8oz) pkg cream cheese, softened

1/3 cup softened butter

3 cups powdered sugar

2 tsp pure vanilla extract

1 Tbsp milk

Instructions:

1. Wash your hands.

2. Preheat oven to 350F degrees.

3. Grease your pyrex dish and have butter and cream cheese already at room temperature.

4. In the medium bowl, whisk (or sift) dry ingredients together: flour, cinnamon, baking powder, baking soda, nutmeg, salt.

5. In the large bowl, use a fork (or a mixer) to combine eggs and sugar until smooth.

6. Add oil and pumpkin and stir until smooth, light and fluffy.

7. Add the dry ingredients in three parts to the wet ingredients and stir until smoothly.

8. Pour everything into the pyrex dish.

9. Bake at 350F degrees for 25-30 minutes until knife or toothpick comes out clean.

10. While that bakes, make the frosting:

--Once softened, combine the cream cheese and butter until smooth.

--Add the sugar and milk and beat (or with a mixer) with your upper arm and a fork until smooth and creamy.

13. Once cake is baked and cool, spread the cream-cheese frosting evenly over top.

14. Clean up short and sweet.  Enjoy your bars and eat them too.

Polka Dot Blondies

I realize that I haven't published any recent baking options for the college menu repertoire, and I hesitate a little, because baking entails special equipment, ingredients, and usually,  "close attention" to measurements and details.  Thus, I have tried to utilize recipes that have standard ingredients and cookware which you likely already own due to the other recipes that have been featured.  

If you have attempted any, or all, of the recipes, you should hopefully, have a solid cookware arsenal at your disposal.

Today's sweets is a twist on an old favorite--Blondies--but, this one is made for peanut butter lovers with caramel (Rolo) chocolate pieces.  It is decadent to say the least.  As with most baking, it's not difficult, it just requires a stepwise approach. In this case a two-step process of prepping the dry ingredients and a liquid counter-part.

Read the recipe and take your time. See what you think.  Total Cost:  approx $8

(Adapted from Two Peas & Their Pod)

Equipment:

9" x 13" Pyrex dish

Mixing Bowl

3-qt Sauce pan

Whisk or Fork (to use like a whisk)

Flat rubber spatula

Ingredients:

Liquid Mixture:

1/2 cup unsalted butter

2 cups light brown sugar

1/2 cup Creamy Peanut Butter

2 large eggs

1 tsp vanilla

Dry Mixture:

2 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup Rolo candies, unwrapped

Instructions:

1. Wash your hands.

2. Preheat the oven to 350F degrees.

3. Grease with a small amount of butter or spray your baking dish with PAM spray.

4. Prepare liquid mixture by melting the butter in the saucepan over MEDIUM heat.

5. Add the brown sugar, stirring constantly until smooth.

6. Remove from heat and stir in the peanut butter until smooth.  Set aside to cool.

7. Prepare dry mixture by combining flour, baking powder, baking soda and salt in a large bowl.

8. Once the liquid mixture is cooled, add one egg at a time and combine thoroughly

9. Add the vanilla and combine until smooth.  It will look like a liquid, grainy paste.

You now have everything ready to move on!!

Dry and Liquid

10. Add the liquid gradually to the dry ingredients.  This will entail some upper extremity strength.

11. The batter becomes quite thick, use your hands to combine if needed. 

12. Spread the cookie-dough into the baking dish.

13. Top with Rolo candies and press them into the batter.

14. Bake for 30 minutes until edges and top are golden brown. Then let cool.  

Note:  The center on these bars remains fairly moist because of the peanut butter.  Got Milk?