This is probably the best brownie recipe I have ever had, hands down. If you like a chewy brownie, this is for you. The nuts give it a bit of saltiness and crunch and the caramel gives you that chewy sweetness that forces you to slow down in eating it before you inhale it and go back for seconds. I hope you enjoy this recipe is as much as I do!

Dark Chocolate and Salted Caramel and Peanut Brownies – Serves 12 brownies

1 stick butter, plus a little more greasing your pan, 10 oz of chewy caramels (chewier the better), 1/3 C flour, 1/4 C unsweetened cocoa, 6 oz. bittersweet chocolate, 1 oz. of dark chocolate, 3/4 C sugar, 3/4 brown sugar, 4 large eggs, 1 tsp. vanilla extract, 1/4 tsp. salt and 1 C roasted, salted peanuts.

IMPORTANT! Line the bottom of a 9″ square baking pan with parchment paper. Foil works, but does stick to the brownies. Also and 8″ pan works, but you do have bake a little longer. Paper is important though in cutting the brownies.  Butter paper an sides of the pan. Place caramels, flour and cocoa in a med bowl and toss to combine. Set aside.

In a double boiler, set over simmer water, melt butter. Ad chocolates and stir until melted. Remove from heat and let cool about 10 min.

Preheat oven to 350 degrees. In a large bowl whisk together sugar, eggs, vanilla and salt until very thick. Stir in chocolate  mixture and peanut until just combined.

Spread brownie batter in pan. Bake for 30 min. Transfer to a wire rack and cool in pan. Refrigerate brownies until chilled, 3-4 hours before cutting.

Last summer I posted a strawberry rhubarb recipe that I thought was pretty darn good, considering I do not like rhubarb. However, that being said, I have just hit the jackpot with this recipe. If this is not the best strawberry ice cream you have ever tasted, I would like your recipe. I’m just saying. This is incredible! I couldn’t stop eating it.

Strawberry Soda Ice Cream -1 Quart

14oz can of sweetened condensed milk, 1 1/2 C half and half, 3/4 C red cream soda or reg cream soda if you can’t find, 1/2 C whipping cream and 1 C frozen, thawed, mashed strawberries

Whisk the condensed milk, half and half, red cream soda, cream and strawberries in a medium bowl. Church in an ice cream maker. Transfer to an airtight container and freeze until firm. When ready to serve, sit out for about 10 minutes. It will be easier to scoop out and taste better too.

This is an easy recipe to make for yourself or for a large group of people. It can be served as a dessert or a fruit cup in the morning.  I  just use red grapes, but I have used red and green  together and it does make a better looking presentation.

Sour Grapes – Serves 12

1 lb red grapes or red and green grapes, 4 Tb cream cheese, 1/4 C sour cream, 1/4 C sugar, 1C walnuts, 1/4 C brown sugar and 2 TB butter (melted)

Destem grapes. If large, they may be cut in half. In a separate bowl combine cream cheese, sour cream and sugar until creamy. Pour over grapes and stir until combined.  Serve in individual cups.

Combine walnuts, brown sugar and melted butter and sprinkle over grapes. Serve right away.

Have too many bananas and want to do something different? Try this baked bananas recipe. Really easy and a little sweet. I topped this with granola (earlier recipe).

Baked Bananas – serves 1

1 banana, peeled  and sliced diagonally 1″ thick, orange juice, brown sugar and granola

Put sliced bananas in a shallow pan. Pour orange juice over bananas until they are completely covered or they will brown in the oven. Sprinkle with brown sugar. Bake at 350 degrees for 10 minutes. Put bananas in custard cups or fruit glasses. Top with granola.

Another easy fruit cup recipe and perfect timing for strawberry season!

Greek Strawberries

Strawberries, hulled and either halved or quartered, sugar, gingersnap crumbs or graham cracker crumbs, nonfat Greek yogurt, honey, and cinnamon.

Toss hulled strawberries with sugar.

Sprinkle a layer of graham crumbs in bottom of parfait glasses. Top with berries.

Mix 1 C Greek yogurt with 2 TB honey and 1/2 tsp. cinnamon. Spook over berries.

We served this pineapple salsa last weekend at our wine and cheese social and then again with our salmon and dill fritatta (previous blog recipe)  a few days later.  We served a some blue corn chips to go along with for a pop of color. I hope you enjoy as much as some of our guests did.

Pineapple Salsa – Serves approx. 8

1 large pineapple, peeled and sliced about 1/2 thick, 2 medium tomatoes, diced, juice of 3 limes or about 1/4 c lime juice, 1/4 C olive oil, 1/4 C red onion, 1/4 C cilantro, 1/ C red pepper, diced, 1 tsp. sea salt and tortilla chips for serving.

Grill pineapple over med. heat until lightly charred (about 2 min. per side). I have made this without grilling as well. Great both ways.  Dice pineapple and combine with remaining ingredients, except for chips. Refrigerate about 30 to combine all flavors.

I do a lot of granitas and sorbets in the summer. They are refreshing in warmer weather and I love to pair different fruits with other fruits or herbs. This week I paired some mint that I have growing in a container with some fresh produce pineapple.  This recipe also works well with watermelon, strawberries, raspberries and probably whatever other fruit you want to try.

The difference between a granita and  a sorbet you ask, well let me tell you. Granitas are stirred less often in the freezer and do not require an ice cream maker. They are more crystalized and chunky compared to a sorbet which is stirred more frequently  and has a creamier texture more like ice cream.

Pineapple Mint Granita – serves 4

1 large pineapple, 2 springs of mint and 1/3 C agave syrup(optional)

After pineapple is peeled, puree pineapple in a food processor until liquefied. Strain through a fine sieve, pressing pulp. Set aside juice.

Pour 1/2 C boiling water over mint. Remove springs from boiling water about 10 seconds and plunge into a 1/2 C of cold ice water for an additional 10 seconds. Blot with a paper towel. Chop mint leaves and stir into juice.  To sweeten add agave syrup.

Pour juice into a casserole dish and freeze until liquid freezes 3-4 hours. Using a fork, scrape granita, breaking it up until it is fluffy. Return to freezer until ready to use.

This is an interesting recipe because it came about purely by accident. I don’t have exact measurements for you because I just threw in whatever I thought I might taste good. I am sure this would be good with peaches as well. Chase (my daughter) was having a fundraiser for school, so I ordered a package of cinnamon rolls from her. The day the came in to the office she forgot them at school and did not tell me about it until about 6:00 that evening. The next morning I went into school to get them  and they have proofed, risen and fell out of the package over night. I don’t like to waste anything if I can help it, especially an over priced package of cinnamon rolls, so this is what I did.

Apple Cinnamon Bread-Makes 1 loaf and 5 jumbo muffins

Approx. 30 petite cinnamon rolls cut into pieces, approx. 1 Tb Cinnamon, approx. 1/4 tsp.nutmeg, half a stick of  melted butter, 1 large apple cut into chunks, 1/2 C sugar, 1/4 C brown sugar and chopped walnuts.

Once cinnamon rolls are cut up, put into a large bowl. Add the rest of the ingredients and mix with your hands until combined. Add to a loaf pan and muffin cups if desired. Sprinkle with cinnamon, sugar, brown sugar and nuts. Bake approx. 1 hour. Enjoy warm with some butter. This was a wonderful mistake!

You might think that you have seen this recipe before. A few months ago, I posted a recipe for Peanut Butter Cups on here. Two different recipes. The cups do not have to be baked. These bars do. The flavor profile is different, so have fun and try both.

Peanut Butter Bars

Base – 2 3/4 C flour, 1 1/4 brown sugar, 1/4 C peanut butter, 1/2 tsp. salt, 1 egg, 1 C butter (room temp), and 1 tsp. vanilla

Topping – 1 C chocolate chips and 1/2 C peanut butter

Mix together the base ingredients and press into a 15×10 pan ( make sure it is mixed well).

Bake at 350 degrees for 20 minutes. Do not overbake! They will become too dry and crumbly.

Cool for 5  minutes. Meanwhile, combine topping ingredients and spread on top of warm bars.

Cool completely before cutting.