Pumpkin-Kissed Cheesecake Brownies

This picture is a sweet sweet smell of a challenge. I was given an half-eaten bag of pumpkin spice Hershey kisses the other day by a sweet sweet friend of mine. She seemed to be in a panic. "I don't know what to do with these Lauren!" "I haven't been able to sleep at night because I know these would be so good in something, but I can't come up with anything. I need you!!!" Ok, so it really wasn't that epic, but it sure was exciting. Either way, I still had a daunting task before me. I needed to make something slightly heavenly out of these amazing little pumpkin flavored delights. Time to get to work.

First of all, I figured that nothing goes better with pumpkin...then pumpkin pie itself! Luckily my pantry was well-equipped for this little experimental shindig. My mind is still a'rollin.

Brownies! Of course! So, I whipped up a batch of homemade brownies. (Ok, I lie...I used a box) Then I found some cream cheese, made a little topping, and into the oven. I felt as if I was awaiting my death sentence or coronation. Not sure which yet.

And then, I decided that I should probably melt some of these pumpkin kisses and drizzle it on top of the brownies, if they actually decided to bake properly...still anxious at this point.

(Giggling inside) I can't say that I've ever experienced something quite like this in my entire life. It's the perfect combination of three desserts: pumpkin pie, brownies, and cheesecake. If I had words to describe how these make me feel inside, I would share them. But, I don't, so I can't help you. You might just have to try them out yourself ;)

Pumpkin-Kissed Cheesecake Brownies

Items Needed:

• One box Fudge brownies
• Oil, water, and eggs called for on the box
• 1 (8 ounce) package softened cream cheese
• 1/4 cup sugar
• 1/2 cup Libby's Pumpkin Pie Mix
• 1/2 tsp. vanilla
• 1 egg
• About 30 Hershey's Pumpkin Spice Hershey Kisses

Directions:

1. Preheat oven to 350* F. Grease a 9x13 inch pan with cooking spray.
2. Prepare brownies as directed on the package, spread evenly into prepared pan.
3. Combine softened cream cheese and sugar with electric mixer. Beat until light and fluffy, about one minutes.
4. Add pumpkin pie mix, egg, and vanilla.
5. Pour cream cheese mixture over brownie batter and cut with knife to incorporate the two batters together, it may be a little difficult because they are two different thicknesses...stick with it...you can do it!)
6. Plop about 16 Hershey Kisses into the batter, pushing down slightly.
7. Bake for 40-45 minutes or until center is firm to the touch, do not over bake.
8. Let cool for one hour before cutting. Cut with a sharp knife, cleaning knife after every cut to obtain nice clean cut brownies.)
9. Next, melt about 15 Kisses for about 20 seconds intervals in the microwave. Drizzle over cooled and cut brownies.
10. Serve and be served compliments, that's usually how it works ;)
    
    

These went over like a giant hit. Look below, do you see that Hershey Kiss popping out. Oh-la-la.

The only thing that's left? A Miss Cupcake sticker! Now, they are ready!

Behold, Brownie Balls.

So, I feel as if I have just made something bad for you...worse for you. But, I think that you will disregard health when it comes to these little morsels of lovin. I can't believe I've never thought of this before.....read on if you dare to be mezmorized.

I decided to create two versions of the new bright idea. Cookies and Cream Brownie Balls and Peanut butter Brownie Balls. Both turned out ooober yummy...but I'm quite partial to the combination of peanut butter and chocolate....but that's just because I have a problem.

Peanut Butter Brownie Balls

Items Needed:

• One Pillsbury Fudge Brownie Mix
• oil, eggs, and water as called for on the box.
• 30 mini peanut butter cups, unwrapped, and each cut into 4 pieces
• Melting Chocolate, white or milk

Directions:

1. Preheat oven to 350* Grease a 9*13 pan with cooking spray.

2. Combine the mix as directed on the box. Fold in peanut butter cups. Pout into pan and bake according to the package.

3. Let cool. When still slightly warm, scoop the brownies out of the pan with a cookie dough scoop. Place on parchment paper and freeze.

4. Melt chocolate and coat the brownie balls. Top with a half of a mini peanut butter cup.

Makes about 20-25 brownie balls.!

*For the cookies and cream balls. Follow the same recipe, yet add chopped duplex cookies to the batter before baking. Once coated with chocolate, top with a part of a cookie.

For a wonderful view inside. Oh, and...there was a reason I did this...it was so I could get the other half...hehe....I thought I deserved it!

Chocolate Peanut Butter Blowout Brownies

So, another birthday! Yay! I love birthdays! Not only because birthdays are happy and fun...but because I get just one more excuse to bake! Woo! This time, it was a friend from church. But, I really didn't feel like leaving my home, so I thought this was my opportune time to create a recipe...so off to work I went....and this is what I came up with. Probably my new favorite chocolate peanut butter creation. Well, you will just have to try it and let me know what you think.

Chocolate Peanut-Butter Blowout Brownies

Items Needed:

One Chocolate Brownie Mix (3 eggs, oil, and water called for on the box)

3/4 cup of peanut butter chips

1 cup creamy peanut butter

1 1/2 cups powdered sugar

1/4 cup brown sugar

1/2 cup butter, softened

20 Reese's miniatures,chopped

white and milk chocolate

Directions

1. Combine the brownie mix, oil, eggs, and Reese's chips and pour into greased 9*13 pan.

2. Bake according to package. Let cool. Meanwhile, combine peanut butter, powdered sugar, brown sugar, butter, and chopped Reese's. Spread over cooled brownies.

3. Freeze brownies for approximately 15-20 minutes.

4. Cut with heart shaped cookie cutter or cut into squares.

5. Drizzle melted white and milk chocolate over brownies. Let cool, store in covered container.

The cooled brownie base....I could just eat this! Oh wait, I did. oops.

Yum Yum, layer after layer it gets better. Here the Heart brownies are topped with the delightful peanutty topping. (I also sampled these!)
Finally, the finished product! Don't worry, I tried them to make sure that they were tasty enough to give as a gift! Yes...they were just fine! Is it bad that i saved two for me. Shhhh...don't tell.

Give Me S'more Brownie Bars!

Yes, that is a haven of gooey marshmallow substance and chocolate chips; right out of the oven. But, you too can have this as your very own. Just follow the recipe below and let this treat melt in your mouth.

Here they are, right in a little row, waiting to be eaten. Yummmmm.

Brownie S'more Bars

Items Needed:

8-10 Cinamon or Regular whole grahm crackers

1 pckg. fudge brownie mix (plus oil, eggs, and water)

2 cups miniature marshmallows

1 cup milk chocolate chips

Directions:

1.Arrange grahm crackers in a single layer to cover bottom in a greased 9*13 inch pan. You may to break them to fit level over the bottom. Don't worry...it WILL be ok.

2. Prepare brownie mix as on package. Pout over grahm crackers.

3. Bake 25-30 minutes, or until toothpick comes out clean near the center.

4. Sprinkle with marshmallows and chocolate chips. Bake 5-10 minutes longer or until marshmallows are slightly puffed and browned. (I put the broiler on for a few seconds and that definitely did the trick) Cool before cutting.

*SECRET TIP-To make for easy breezy and beautiful cutting, place brownies in the freezer for about 20-30 minutes. This will make the cutting clean and not crumble everywhere!

Enjoy and gimme s'more!

Patties and Brownie Cut-outs!

Yes, Baking Day continued. I wasn't lying when I told you this was serious business. And now for a recipe that I make every single year. Homeade Peppermint Patties. Let me just say...you are going to want to adapt this into your yealry Christmas baking ritual.

Homeade Peppermint Patties

Items Needed:

1 14-ounce can Sweetened Condensed Milk

1 tablespoon peppermint extract

green or red food coloring

6 cups powdered sugar

Melting Chocolate

Directions:

1. In large bowl, combines sweetened milk, extract, and food coloring until smooth. Gradually add sugar and combine until well-blended. Knead lightly on floured surface. Shape into 1-inch balls. Place on parchment and slightly flatten into a patty-shape. Let dry in refrigerator 0ne hour. Flip over, and dry one hour longer. Melt chocolate, coat, and let set. ENJOY!

Chocolate Brownie Roll Outs (thank you SmittenKitchen!)
(Ps A NEW FAVORITE!)

Items Needed:

3 cups all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

One cup softened butter

1 1/2 cups sugar

2 large eggs

one teaspoon vanilla extract

2/3 cup unsweetend Hershey's Cocoa

Directions:

1. Preheat oven to 350*. Line cookies sheets with parchment paper.

2. Combine flour, salt, and baking powder in bowl and set aside.

3. Mix butter, sugar, vanilla, and eggs in a large mixing bowl. Gradually add flour mixture.

4. Wrap in plastic wrap and refrigerate for one hour.

5. On heavily floured surface, roll out dough. (Flour will bake off-don't worry!)

6. Cut out cute shapes! Bake for 8-11 minutes depending on size. They will be soft in the middle and pretty set on the edges.

The brownie roll-out cookie recipe cut with a teeny tiny flower shape cookie cutter.

Brownie cut-outs reindeer style. (Actually...rudolf style.)