I was looking in The Food Network Magazine (a friend gives me all her old magazines. Thanks, Tania!), and saw they had 50 ways to eat brownies. Oh, boy. Well, one way was to make them into petits fours. That got me thinking right away.

In their recipe, they had used just jam. Well, that wasn’t enough for me. I wanted more. So, I did some stuffed with a raspberry sauce, some with peanut butter, some with caramel, and some with a mocha frosting. Oh, my goodness! I definitely gained 5 lbs the day I made these.

I dipped the brownies in a variety of chocolate: milk chocolate, semi-sweet, and white chocolate. And then I decorated them with sprinkles and mini chocolate chips.

(Notice the Baby eyeing up the goodies. I am so thankful she didn’t pull everything off the table. She would have if she could have!)

They were so good, and I made them as easy as I could by using a box brownie mix instead of homemade ones. And I suppose using just one filling and one chocolate to dip them in would have made things easier, but look how fun and yummy they turned out!

The only thing I would change about this recipe is to make the petits fours smaller. The original recipe calls for the brownies to be cut into one inch squares, then layered with a sauce or peanut butter, and then another one inch brownie put on top. After you dip that in chocolate you really have a big brownie petit four, which isn’t bad. But I would like them to be more bite-sized.

Brownie Petit Fours

recipe idea from The Food Network Magazine

Ingredients:

• 1 brownie box mix (I did a family size dark chocolate brownie mix)
• egg, oil, and water for brownie mix
• peanut butter
• jam or another berry sauce
• caramel sauce (this is the recipe I use)
• mocha frosting (1 tsp instant coffee granules, 1 T water, 1/4 cup softened butter, 1/2 cup powdered sugar)
• chocolate chips for dipping, white, semi-sweet, milk chocolate
• sprinkles, mini chocolate chips, or whatever you want to decorate with

Directions:

1. Mix and bake brownies according to box. Let cool completely.
2. To make mocha frosting: mix your coffee granules and water. Beat in butter and powdered sugar until well-blended.
3. Set out your other fillings: peanut butter, caramel sauce, berry sauce, and mocha frosting.
4. Once brownies are completely cool, cut them into one inch squares (or smaller if you want). Take one brownie, put a layer of whatever filling you want on it, and then top with another brownie. Kind of smoosh them together. And I would recommend putting a thick layer of filling between the two brownies. Do this with the rest of your brownies.
5. Melt your chocolate chips. (I used approximately 4 cups of chocolate chips)
6. Dip each brownie petit four into the melted chocolate, making sure to scrap any excess off. Decorate with sprinkles or mini chocolate chips (or whatever you have on hand). Let sit for a few minutes, and then I stuck mine in the freezer for 10 minutes to help the hardening process.
7. Finish with the rest of the petits fours, and keep in the fridge.
8. Enjoy!

– the Jilb

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I stumbled across this awesome recipe a few weeks ago that I thought I would share. These little energy bites are so awesome, and they are healthy so eating one or two or three leaves me feeling not too guilty.

The really nice thing about these energy bites? They are so versatile you can put whatever you want in them. Next time I make these I plan on adding some mini chocolate chips. Yum!

No-Bake Energy Bites

recipe slightly adapted from Smashed Peas and Carrots

Ingredients:

• 1 cup oatmeal
• 1/2 cup peanut butter
• 1/3 cup honey
• 1/2 cup ground flaxseed or wheat bran
• 1/2 cup chopped nuts
• 1 T cocoa powder

Directions:

1. Mix everything in a large bowl until well-combined. Refrigerate for a half hour. Once chilled, roll into balls!
2. Keep in an airtight container up to a week in the refrigerator.
3. Enjoy!

– the Jilb

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Are you ready for a winner?! These No Bake Reese’s Bars are awesome! And really, really easy to make. (Have you noticed that I’m all about easy on this blog?)

I got this recipe from my friend, Mel, and she got them from her mom. Mel brought these bars to our book club meeting once, and I literally ate like 5. Ugh. They are so, so good! If you have a problem with self-control, you might not want to make these.

No Bake Reese’s Bars

recipe adapted from Mel’s mom

Ingredients:

• 1 cup butter, at room temp.
• 1 & 1/2 cups peanut butter
• 4 cups powdered sugar
• 2 cups graham crackers, crushed
• 1 & 1/2 cups chocolate chips (I used semi-sweet)

Directions:

1. Grease a 9×13 pan, and set aside.
2. In a large mixing bowl, cream your butter and peanut butter. Mix in your powdered sugar. Then add in your graham crackers.
3. Pat this mixture into your greased pan.
4. Melt your chocolate chips, and spread across the top of your peanut butter bar mixture. Refrigerate at least one hour to set chocolate.
5. These bars should be left in the fridge until you’re ready to eat them.
6. Enjoy!

– the Jilb

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Peanut Butter Blossoms are so classic-y Christmas. I love it.

I made a couple dozen peanut butter blossoms a few weeks ago, and they were gone pretty much right away. So, I figured it was time to make some more blossoms, and then I found this recipe over at Betty Crocker, and I was so excited! Chocolate Peanut Butter Blossoms?! Why had I never thought of that before?

So, I made them. And they are delicious. In fact, I think I like them even more than the regular peanut butter blossoms. There’s something about that chocolate and peanut butter mix that’s simply perfect. Yum!

Chocolate Peanut Butter Blossoms

recipe from Betty Crocker

Ingredients:

• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup creamy peanut butter
• 1 cup butter, softened
• 2 eggs
• 1 & 1/3 cups semi-sweet chocolate chips, melted
• 3 cups all-purpose flour
• 1 & 1/2 tsp. baking soda
• 1 tsp. baking powder
• hershey’s kisses, or some other chocolate you can use (I had the stars)
• additional granulated sugar
• chocolate decorating decors

Directions:

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper, and set aside.
2. Cream your sugars, peanut butter, and butter together. Mix in eggs, and then melted chocolate chips.
3. In another bowl, mix your flour, baking soda, and baking powder together. Add to your sugar mixture until well-combined.
4. Roll into 1-inch balls, and then roll in sugar or chocolate decorating decors, and put on baking sheet leaving 2 inches between cookies.
5. Bake 8-10 minutes, or until cookies have cracked edges. Press one chocolate candy into the center of each cookie. Let rest on cookie sheet for a few minutes, and then move to a wire rack to completely cool.
6. Enjoy!

– the Jilb

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