If you are anything like me, you read that recipe title and thought – what could be bad about this? Peanut butter…double fudge… brownies. Yes, please!
My husband and I have started this new thing where we always try to remember to bless our dessert separately when we eat it. We realized that we were not expressing to the Lord how incredibly thankful we are for the treat of dessert and it is certainly a gift from God that is beyond our needs! These cookies merit lots of thankfulness with every bite.
I made these cookies for the first time last weekend and they were a definite crowd pleaser. Everyone who got their hands on one of these treats could not eat just one! And the best part is, they are super EASY.
They start with a box of brownie mix. You could use any brand, but I prefer Ghirardelli. This particular time I used Ghirardelli with fudge in the box. I figured a little extra fudge could never hurt! You use your favorite brownie mix and I guarantee these will turn out great.
Another trick I used for these cookies is my Silpat cookie liner. In my mind, Silpat cookie sheets were completely unnecessary and cooking spray always did the trick until I received my Silpat as a wedding gift. Y’all. It truly perfects your cookies and I would definitely suggest picking one up. They sell them at Walmart and Target for under $20. Cookies always turn out softer and never have burnt bottoms!
Ok, here’s the scoop:
¼ cup butter, melted
¼ cup water
2 large eggs, beaten
1 (18 ounces) box fudge brownie mix
1 cup all purpose flour
½ cup Reese’s pieces (basically a box of Reese’s pieces)
½ cup chocolate chips, semisweet and/or milk chocolate
1. Preheat oven to 350. prepare baking sheet with cooking spray or with a Silpat liner.
2. In a medium bowl, with your hand mixer, mix the first 5 ingredients until just combined.
3. Stir in reese’s pieces and chocolate chips.
4. Use a cookie scoop or measuring spoon (about 1.5 tablespoon) to place dough on cookie sheet.
5. Bake at 350 for 10 minutes.
Cheerfully and thankfully,
After you have carved your Pumpkin, don’t throw away the seeds! They are full of fiber and make a great and tasty treat.
Here are two recipes for this healthy snack.
Spiced Pumpkin Seeds
1 ½ Tablespoon of margarine, melted
½ teaspoon of salt
1/8 teaspoon of garlic salt
2 teaspoons of Worcestershire Sauce
2 cups raw whole pumpkin seeds
Preheat oven to 275 degrees and combine all of the above ingredients, mix well and place in a shallow baking dish. Bake 1 hour, stirring occasionally.
Sweet Pumpkin Seeds
2 Tablespoons of Olive Oil
1 Tablespoon of sugar
1 Tablespoon of cinnamon
Wash all seeds in a colander and shake dry. They will stick together if you try to dry them with a paper towel.
Spread seeds in a single layer on an oiled baking sheet. Bake 30 minutes @300 degrees. Then toss with combined above ingredients and bake for 20 more minutes.
I love to have soup in the fall, the air is cooler, and the days are a little shorter. I also love having the delicious fall smells throughout my house: evidence that my kitchen is in use! Soup to me is a comfort food and this Butternut Squash recipe is a snap to whip up.
In your soup pot, sauté ½ sliced onion with a pinch of Thyme in butter until soft. Add a dash of salt and pepper, 2 lbs. diced butternut squash and 5 cups of chicken broth. Simmer until tender, about 30-45 minutes. Then puree whole pot of mixture and serve.
I like to reheat before serving.
The Supper Table
Easy ideas to help you get them to the table.
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