A chocolatey chewy brownie base gets topped with a fluffy peanut butter layer, then drizzled with chocolate syrup right before serving to create these Peanut Butter Brownies!
A chocolate brownie, or simply a brownie, is a chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have a glossy “skin” on their upper crust. They may also include nuts, frosting, chocolate chips, or other ingredients. A variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized there during the first half of the 20th century.
A chocolatey chewy brownie base gets topped with a fluffy peanut butter layer, then drizzled with chocolate syrup right before serving to create this Peanut Butter Brownie Dream!
Line a square baking dish with foil hanging over the edges to create handles. This will make it easier to lift the dessert out of the pan when it is done. Spray the foil with cooking spray.
Prepare brownie mix according to package directions and spread into the prepared square pan. Bake according to package directions.
Allow the brownies to cool completely.
Peanut Butter Topping
With your mixer, whip an 8 ounce package of softened cream cheese until it is light and fluffy. Add in peanut butter and mix for a minute to combine. Slowly add in powdered sugar. At this point, the mixture will be very thick.
Add in Cool Whip and mix until the filling is light and fluffy.
Spread the filling over the brownie layer and place in the refrigerator for at least an hour.
Right before serving, cut the dessert into small pieces, drizzle with chocolate syrup, and serve.
Store leftovers covered tightly in the refrigerator.
North Americans weren’t the first to grind peanuts—the Inca beat us to it by a few hundred years—but peanut butter reappeared in the modern world because of an American, the doctor, nutritionist and cereal pioneer John Harvey Kellogg, who filed a patent for a proto-peanut butter in 1895. Kellogg’s “food compound” involved boiling nuts and grinding them into an easily digestible paste for patients at the Battle Creek Sanitarium, a spa for all kinds of ailments. The original patent didn’t specify what type of nut to use, and Kellogg experimented with almonds as well as peanuts, which had the virtue of being cheaper. While modern peanut butter enthusiasts would likely find Kellogg’s compound bland, Kellogg called it “the most delicious nut butter you ever tasted in your life.”
Another taste treat from Disney is the Pineapple Dole Whip. Great on hot summer day at the parks or at home.
Origin
Dole Whip was created by Dole Food Company in 1984. It was introduced at the National Restaurant Association show in May 1984,10 years after Dole Food Company took over from United Airlines as the sponsor of Walt Disney’s Enchanted Tiki Room (an attraction inside the Adventureland section of Disneyland). Dole Whip built on the attraction’s initial refreshment offering of pineapple juice & fruit spears.
Smores Slab Pie – S’mores get a sheet-pan makeover in this summery treat loaded with marshmallow crème and chocolate pudding atop a buttery graham cracker crust.
S’mores first appeared in a 1920s US cookbook as a recipe called the ‘Graham Cracker Sandwich’ where a toasted marshmallow and half a chocolate bar were sandwiched between Graham Crackers – a sweet biscuit made with graham flour and flavored with honey or cinnamon.
Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
Meanwhile, in 4-quart saucepan, cook milk and pudding mixes over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chocolate chips; stir until melted and smooth. Pour into baked crust; spread evenly. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
When ready to serve, remove plastic wrap from filling. In large bowl, beat cream cheese and marshmallow creme with electric mixer on medium speed until smooth. Beat in whipped topping. Drop by spoonfuls over chilled pudding layer; spread evenly over top.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using a fork, drizzle warmed frosting and sprinkle 1/4 cup graham cracker pieces over top.
Cut into 4 rows by 4 rows. Cover and refrigerate any remaining pieces.
Pecan pie is an American invention. Its history can be traced back thousands of years, to Native Americans who used the nut’s meat as a filling for their medicine pouches and in recipes like wampum belts. The colonists began using pecans as a food source, though they didn’t begin to bake with them until the mid-1800s.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
Press the dough evenly into an ungreased 8 by 8 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
Topping
For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan.
Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans.
Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set.
Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together.
In the bottom of a 9×13 baking dish, pour one box of yellow cake mix.
Spread the blueberries over the top of the cake mix.
Sprinkle on 1-2 tablespoons of sugar (depending upon how sweet they are)
Pour 1 1/4 cup of water over the top of the berries and cake mix. Gently toss the berries and cake mix to allow the water to settle towards the bottom of the pan. (Sometime I give it a little shake too) If the berries aren’t very juicy, add just a little more water. If they are plump, a little less.
Cut a stick of butter into 8 pieces and spread out over the top.
