Previously I equated baking with peanut butter cups to Reese’s Peanut Butter Cup Miniatures. And what’s not to love about eating the leftover miniatures? One bite and you’re in chocolate and peanut butter heaven. Although, there were those sassy cups whose chocolate ridges stuck to the inside of the paper liner. Who gave those cups such sass? Continue reading
Remember that slutty brownie recipe? Remember how I said the variations were endless on how to pair the cookie dough, cookie and brownies flavors? Well… I went there. I went to a dark and dirty place and I took that innocent maiden Little Debbie with me (although maybe she’s gone all Lindsay Lohan now that Hostess caved). If you are a chocolate fiend, if the words “too rich” are not part of your vocabulary, if you take your brownies darker than your coffee, then these are for you. I dub them: Dirty Slutty Brownies.
Warning: these are probably illegal in 20 states. And if not, they are most definitely the scourge of the American Diabetes Association, Weight Watchers, the National Dental Association and your ass. Continue reading
I think these Oatmeal Caramel Bars may have been the predecessor to the slutty brownie. They are scandalously delicious (based off the noises people make when they eat them) and they’re really quite easy to make. I’ve often heard this type of bar referred to as a “Carmelita,” which sounds rather saucy as well, like a Spanish go-go dancer. The oatmeal and lack of pre-packaged dough makes these a little more wholesome though (if melted caramel, heavy cream, brown sugar and butter is your idea of wholesome – passes my test) So, perhaps the Carmelita is an 18th century king’s mistress and the slutty brownies are, um, strippers?
Like any good mistress, the key to these bars is not to over bake the bottom layer. Wow, embarrassing… I have no idea where I was going with that simile. Anyway, if you over bake the bottom layer, the bars won’t slice well, they’ll crack. Plus, a soft and chewy oatmeal layer beats a rock hard oatmeal layer any day.