Turtle Brownies

September 21, 2016 by braytonbb

TURTLE BROWNIESDo you ever get a craving for something? Turtle Brownies were whispering in my ear the other day and I just couldn’t let it go. I started scouring the internet to find what I thought sounded like the perfect cure for ailment and came across this recipe from chefsavvy.com, that I adapted just a bit. Don’t take my word for it though, try making these for yourself. They are  pretty decadent, so all you need is a small piece to get you through that craving, unless that is, you crave more once you have it.

Turtle Brownies – Serves roughly 18 2×2 squares.

4 TB butter, 1/4 C sugar, 1/4 C brown sugar, 2 C chocolate chips(divided), 2 eggs, 1 tsp. vanilla, 1/2 C flour, 1/4 tsp. salt, 20 caramels, 1 TB milk, and 1/2 C chopped pecans.

Preheat oven to 350 degrees. Line a 9×9 pan with aluminium foil(IMPORTANT). Lightly spray with cooking spray.

Combine butter and both sugars to a medium saucepan and stir until melted.  Take off the heat and stir in 1 1/2 C chocolate chips until melted.

Add eggs and vanilla to a medium bowl and whisk to combine.  Stir 1 tsp. of chocolate mixture into the egg mixture.  Add the rest of the chocolate to the mixture, slowly and whisk to combine.  In a separate bowl, combine flour and salt. Add flour mixture to chocolate mixture and fold gently, making sure not to over mix. Add batter to 9×9 pan and bake for 30 minutes until toothpick comes out clean.

While the brownies are baking, place caramels and milk in a microwave safe bowl and melt, stirring every so often until smooth.  Drizzle the melted caramel sauce on top of the brownies and spread carefully. Top with pecans and remaining chocolate chips.  Place in fridge to chill. When ready, lift foil and brownies out of the pan and cut into small squares. These will keep in a container in the fridge for up to a week.


Raspberry Crumble Bars

February 25, 2016 by braytonbb

These raspberry crumble bars come from my idol Ina Garten, Barefoot Contessa. She just makes everything look so effortless. I thought Valentines Day weekend was the perfect time to try this dessert. They were a hit with us and our guests as well. I have also included my recipe for blueberry crisp bars, since they are similar in case you are interested.  This recipe calls for good quality granola and since I think I make the best granola out there, I opted to use my own recipe which I have also included.

Raspberry Crumble Bars Raspberry crisp bars

2 sticks butter at room temp., 3/4 C sugar, 1 tsp. vanilla extract, 2 1/3 C flour, 1/2 tsp. salt, 12 oz. raspberry jam, 2/3 C granola, 1/4 C sliced almonds.

Preheat oven to 350 degrees.

Place butter and sugar in a bowl and mix until combined. Add vanilla. Mix flour and salt together and slowly add it into the sugar mixture until it looks like it is coming into a ball.  Turn the dough out and separate 2/3 dough, keeping the rest off to the side. With 2/3 of the dough, pat into a 9″ square pan, going slightly up the sides. Spread with jam, leaving a small border around the edges.

Mix the granola and remaining dough together, breaking the pieces up so they look like large clumps of strudel and sprinkling them over the jam covering the entire surface. Sprinkle with sliced almonds and bake for 45 minutes until lightly browned.  Cool completely before cutting!

Toffee Bars

August 13, 2015 by braytonbb

These toffee bars stemmed from an inspiration of a lonely bag of toffee bits in the pantry that I wasn’t sure what to do with. I am sure I bought them with great intentions and then I forgot and moved onto something else. I am not a big toffee fan, so I had to do some research on what I could make that would stand out from your average toffee recipe. I think I succeeded as these didn’t last too long around here. I also got many comments, that it was like eating a candy bar but smaller and better. This recipe is adapted from myrecipemagic.com

Toffee Bars – Serves – 16 bite size pieces toffee bars2

3/4 C butter softened, plus 2 TB, 3/4 C light brown sugar, 1 1/2 C flour, 10oz. can of sweetened condensed milk, 1 C milk chocolate chips and 1 C heath toffee bits.

Cream together 3/4 C butter, brown sugar and flour until the mixture sticks together. Press into an 8×8 pan. Bake 350 degrees for 25 minutes until light golden brown. Cool.

Heat sweetened condensed milk and butter in a saucepan stirring constantly for roughly 8 minutes until thickened ( if not it will burn quickly). Spread over the cooled base. Bake at 350 degrees for 12-15 minutes until golden.  Sprinkle chocolate chips evenly over the top. Bake another 2 minutes longer. Spread chocolate chips until smooth. Sprinkle toffee bits on top pressing lightly down into the chocolate. Cool completely. I found that if they were chilled, they cut nice and even and tasted great!


Pumpkin Bars

November 27, 2013 by braytonbb

I debated whether or not to post another pumpkin recipe, especially since this is pretty common. However, its one of my favorites and its also one that I just cannot stop eating just one either. Enjoy this Thanksgiving or anytime.

pumpkin bars2

  Pumpkin Bars

1 2/3 C Sugar, 4 eggs, 1 C vegetable oil, 15oz. can of pumpkin, 2 C flour, 2 tsp. baking powder, 2 tsp. cinnamon, 1 tsp. salt, 1 tsp. baking soda, 2 tsp. pumpkin pie spice and nuts (optional). I choose not to use.

Preheat oven to 350 degrees.

Stir together flour, baking powder, cinnamon, salt and baking soda and nuts if using. Combine until smooth. Spread in a 13×10 pan.

Bake 30  minutes. Let cool completely before frosting.


8 oz. cream cheese (softened), 1/2 c butter (softened), 2 C powdered sugar and 1 tsp. vanilla.

Combine cream cheese and butter until smooth. Add sugar and mix until combined. Stir in vanilla and mix again. Spread on cooled bars.



Friday Recipe of the Week – 7 Layer Bars

March 9, 2012 by braytonbb

This is an oldie but a goodie. Its funny sometimes when I make these, I will have guests comment that they have not had them years or that their mother use to make them for them when they were kids. I am glad I can bring back some of those memories.


 7 Layer Bars 



1/2 C butter, 1 1/2 C graham cracker crumbs, 1 can condensed milk (14oz), 1 bag chocolate chips, 1 bag of butterscotch chips, crushed walnuts and approx. 1/2 C shredded coconut.

Preheat oven to 350 degrees or 325 for a glass dish. Melt butter in a 13×9″ pan in the oven. Sprinkle graham crumbs evenly over butter and press down with a spoon. Pour condensed milk over crumbs. Top with chips, coconut and nuts. Bake 25-3.0 min. until brown around the edges. Let cool completely and cut.