Friday, January 2, 2015

I just might be craving some of these....

I know the holidays are over, I had planned to share the recipe before.....but well, as life sometimes goes. pregnancy brain goes, I forgot.

I made these for our small group's white elephant exchange. This was the first time I have ever served something I didn't do a taste test for. I told Kyle that he HAD to have one at the party, and then I snuck a bite from his. (He loves it when I do that) It just kind of melted into perfection on my tongue. For a moment I thought about tossing my GD restrictions aside,  but convinced myself a healthy baby boy was way more important. Besides, not much longer and I can make and eat these all day long if I so choose. I mean, it takes 9 months to put the baby weight on.....

This recipe yields 24 cookies (so 12 sandwich cookies) I contemplated just piping some frosting on top of each cookies, but then a cookie sandwich is so much more fun. I chose the fun route. 

I always always try and read reviews before I make any recipe. And it seemed some people had issues with the batter being runny. I think the key is to make sure you really do whip the egg mixture the ENTIRE 15 minutes. It's actually kind of nice, while they are being whipped, you can saunter off and do something else, like go upstairs to get your littlest up from nap, only to be welcomed by a boy, his pajamas in one pile and his diaper in will definitely need those 15 minutes to clean up the after math. I'm so thankful Kyle was here for that one. Too bad it doesn't seem to be a one time thing, he likes his new found talent.

That's my super Bennett. Always keeping things real and thinking outside the box....or his pajamas.

Also, while we are talking about 'real' I would suggest making your own real salted caramel sauce, it tastes so much better. And then you can use the leftovers to pour in your morning coffee, or eat straight out of the jar. Mmmmm.....another craving I'm sure I will indulge in once this baby makes his entrance, because I'm sure coffee will be a much needed part of my day.

Brownie Cookies with Salted Caramel Buttercream
Recipe Source: Bakers Royale

Brownie Cookie

  • 12 oz. chocolate, chopped
  • 3 tablespoons butter
  • 2 large eggs
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour, sifted
  • ¼ teaspoon baking powder, sifted
Salted Caramel Creme Filling (by Bakers Royale)
  • 1 cup butter
  • 2 cups confectioner sugar
  • 1/4 teaspoon salted
  • 1/4 cup caramel
To make brownie cookies:
  1. Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
  2. Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment and beat for 15 minutes or until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix to combine. Set aside to to stand for 10 minutes. Spoon a little under a 1 tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about 8–10 minutes (I found 9 minutes to be perfect) or until puffed and cracked. Allow to cool completely on trays.
To make caramel creme filling:
  1. Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until light combined. Add in caramel and beat until combined.
  1. Spread a  tablespoon and a half of caramel creme on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.

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