Symphony Brownies

Symphony Brownies

Over the past few months I have come across this brownie recipe at least a dozen times. Instagrammers (is that a word?), food bloggers I’ve followed for years, and a few friends all seem to have fallen in love with “Symphony Brownies”. I honestly don’t even know if you can count such a simple addition to box brownies as a “recipe”, but after trying them for ourselves, it is definitely a tip worth sharing.

I don’t think that I’ve ever even tried a Hershey’s Symphony bar before. Have you? They are large milk chocolate bars with almonds and toffee pieces. It actually took trips to several grocery stores to even find them. The treasure hunt was totally worth it though, because these were awesome!

Practically perfect in every way…down to their ooey gooey chocolatey core. You’ve got to give these a try and see what all of the hype is about.    If you do, leave a comment below and let me know what you think!

Ingredients:

  • 1 box of Ghiradelli Brownies
  • Ingredients called for on brownie mix box (typically water, oil, and egg)
  • 1 large Hershey Symphony chocolate bar (I used the one with blue writing on the label, but I’m not sure that it matters.)

Directions:

  1. Preheat oven according to brownie mix box specifications.
  2. Prepare brownie batter according to directions on box.
  3. Pour half of brownie batter into an 8×8 pan that has been lightly coated with nonstick cooking spray.
  4. Break Symphony chocolate bar into pieces and gently lay on top of batter.
  5. Pour remaining batter over chocolate bar layer and spread with spatula until top layer is smooth.
  6. Bake according to package directions. Keep in mind that these may need an additiona 5 minutes or so of bake time.
  7. Prepare for ooey gooey chocolatey deliciousness!

S’mores Cookies

S'mores Cookies

S’mores = Summer in our family. We love roasting marshmallows to make classic S’mores and pretty much have to try any food that has “S’mores” on the label.  Every Summer we have to make a Dairy Queen trip when they bring back the S’mores Blizzard for a limited time. We love Target’s Market Pantry brand S’mores ice cream, and they’ve even started to sell the flavor year-round to feed our S’mores addiction. Give it a try if you haven’t already! This past Christmas, we even tried Stephen’s S’mores hot chocolate and it was surprisingly yummy. All this to say, a cookie creation that merges our love of S’mores with the beloved chocolate chip cookie was bound to be a hit in this house.

If you can’t find the marshmallow bits at the store, this recipe can be a little bit of work, but trust me when I say that the payoff is totally worth it. Ooey gooey marshmallow, chocolate, and a swirl of graham cracker crumbs. Yum!

We may have a new favorite cookie on our hands…

Ingredients:

  • 1 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1 1/4 cup brown sugar, packed
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 9 graham crackers, finely crushed (1 sleeve of graham crackers usually equals about a cup of crumbs)
  • 1 1/2 tsp baking soda
  • 1 cup miniature Mallow Bits or torn marshmallow pieces
  • 1.5  cups chopped Hershey’s Milk Chocolate Bar or chocolate chips 
  • 1 tsp salt

Directions:

  1. Preheat oven to 350 F.
  2. Using a mixer, cream the butter and sugars together until light and fluffy.
  3. Add in the vanilla and the eggs one at a time, mixing and scraping down the sides of the bowl.
  4. In a separate bowl, mix the flour, graham cracker crumbs, baking soda, and salt.
  5. Slowly add the dry ingredient mixture into the wet mixture.  Mix until just combined.
  6. Fold in the chocolate and marshmallow bits.
  7. Scoop dough by the spoonful onto a prepared baking sheet (parchment paper or a silicone mat — we love our Silpat!).
  8. Bake for 10 minutes. They may be a little soft in the center but will firm up after resting for a few minutes.

Recipe from Dessert Now Dinner Later

My Favorite Pumpkin Bread

Pumpkin Bread Closeup

Sing it with me now: “It’s beginning to look a lot like…Fall.” It’s still Fall. We may be starting to sneak a little bit of Christmas music and books into the house, but there are still a couple weeks of it being socially acceptable to have pumpkin fever. Pumpkin muffins, pumpkin brownies, and a couple more loaves of this pumpkin bread are all on the menu before we jump into the official Christmas season.

The pumpkin spice crazy is out of control these days. The grocery store shelves are lined with fake pumpkin spice everything. Cookies, cereal, crackers, candy, pop-tarts…even milk. Milk! It’s pumpkin spice insanity. I don’t know about all the artificially flavored pumpkin, but there’s nothing like going back to the basics with a classic pumpkin bread. The original pumpkin spice. This pumpkin bread is practically perfect in every way. I have a feeling that we’ll be making this bread for many years to come.

Ingredients:

  • 1 (15 oz) can pumpkin puree (if you have an Aldi near you, it’s by far the best price I’ve found)
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground ginger

Pumpkin Bread Loaf

Directions:

  1. Preheat oven to 350 degrees F. Spray loaf pans generously with nonstick cooking spray.
  2. In a large bowl or Kitchenaid stand mixer, thoroughly mix together pumpkin puree, eggs, oil, water and sugar.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Gradually incorporate the dry ingredients into the pumpkin mixture until blended (be careful not to overmix).
  5. Pour into the prepared pans.
  6. Bake for about 35-45 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin Bread Slice

Recipe adapted from All Recipes