Peanut Butter Nutella Brownies

I'm sorry for sharing this recipe with you.
I'm truly, truly sorry.
It's okay, you can just like...not make it or something...
No...you really need to make this...
Gah...
Don't...you'll regret it...

These things were seriously deadly to me. When I had them in front of me I was afraid for my health. They were so, so, so, so sososo good. I made them with my friends Ning and Marrisa while some friends were over and LUCKILY I had other people to dump them on, but they were so good. Wow. Just make them. Anything with peanut butter and nutella...wow.

Peanut Butter Nutella Brownies
Recipe from foodbuzz

1 cp. unsalted butter
2 cps. sugar
2 tsp. vanilla
4 eggs
1 cp. flour
3/4 cp. cocoa powder
1/2 tsp. baking powder
dash of salt
1/2 cp. Nutella
1/2 cp. Smooth Peanut Butter

Melt the butter. Add the sugar and mix. Add the vanilla and one egg at a time.

Sift the flour, cocoa, baking powder and salt in a different bowl.

Slowly add to the wet mixture and combine. Do not over mix. Add the Nutella and Peanut butter. Once again, do not over mix.

Add to a 9x13 greased pan and cook on 350 for about 50 minutes. When a tooth pick is inserted into the brownies and comes out clean.

Almond Milk Pancakes

I don't remember when I made these, but I was feeling like pancakes, and I made them, and they were delicious, and easy, and worth it, so worth it. Plus relatively healthy for pancakes because seriously there's like 40 calories in a cup of almond milk and I definitely didn't eat all of them. Soo good. I just had the plain pancakes with unfrozen strawberries on top, but fresh fruit would have been deliciousss or really anything. I don't eat maple syrup...is that weird? I can't stand it. Like juice. Too sweet. And yet I have a crazy sweet tooth and love to bake and would totally eat an entire cake if I could without getting fat or getting diabetes or feeling sick to my stomach afterwards haha.

Almond Milk Pancakes
Recipe from About.com

1 cup all-purpose flour
3 T. sugar
2 t. baking powder
½ t. salt
1 cup unsweetened plain almond milk or other non-dairy milk
1 large whole egg, lightly beaten
1 large egg yolk, lightly beaten
1 ½ t. canola oil

In a medium-sized mixing bowl, sift together the flour, sugar, baking powder and salt, making a well in the center.

In a separate bowl, whisk together the almond milk, whole egg, egg yolk and canola oil until well combined. Add to the well in the dry ingredients and mix until just combined. (Batter should still have some lumps.)

Lightly oil a heavy-bottomed skillet or griddle and heat over medium heat. Once hot, add the batter to the pan, about ¼ cup at a time, flipping when bubbles begin to form on the surface of the pancakes and the edges begin to rise. Cook the other side of the pancakes for about 1-2 minutes more, or until golden brown. Repeat until all of the batter is used, keeping the pancakes warm either on a plate beneath a towel or in a 200 F. oven. Serve with toppings of choice.

Pizza Eyecandy

I made this here and then again here. That does not mean you can't look at this. Yum. So good. This time I stir-fried the mushrooms til they were soft before putting them on the pizza, and it turned out so...perfect...make this now.

Vanilla-Rich Chocolate Chip Cookies

Yes, I do already have a favorite chocolate chip cookie. But when my mom visited me over about a month ago, she brought me a huge, costco-sized bottle of vanilla extract...so what was I going to do? Find recipes that call for a LOT of vanilla.

And I found this recipe.

So I tried it, despite already having a favorite CCC. My favorite didn't change, but these are definitely a good one to try! They aren't as big but they're very flavorful. Crunchy on the outside, soft on the inside. They were also very easy to make! If you want a new CCC recipe to try, these are easy and tasty to make!

Vanilla-Rich Chocolate Chip Cookies
Recipe by My Tasty Treasures
Found on Ice Cream Before Dinner

3¼ cups flour
1 teaspoon baking soda
¾ teaspoon salt
1⅓ cups butter, softened
1¼ cups granulated sugar
1 cup firmly packed light brown sugar
2 eggs
4 teaspoons Pure Vanilla Extract
1 package (12 ounces) semi-sweet chocolate chips

Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. In the bowl of an electric mixer, beat butter and sugars in large bowl on medium speed until light and fluffy. Add the eggs and vanilla; mix well. Gradually beat in the flour mixture on low speed until well mixed. Stir in chocolate chips.

Drop by rounded tablespoons (I used a 1 1/2 Tablespoon cookie scoop) about 2 inches apart onto parchment-lined baking sheets.

Bake 8 to 10 minutes or until barely beginning to brown at the edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.