Butterscotch Brownie Bites


No secret here – I love butterscotch chips. I also had an unopened box of No Pudge! Brownie Mix that was burning a hole in my chocolate craving, so I wanted to make brownies with the mix and use up some of my three bags of chips. Since making the Curry Aioli I was out of yogurt that the box’s recipe calls for. Surprisingly, I have no applesauce in the pantry, either, but I did have pumpkin and butternut squash. I decided to improvise and make little bites. So cute! (In my opinion…)

Makes 20 bites

1 box No Pudge! Brownie Mix
1 cup canned Pumpkin
1 tablespoon Vanilla Extract
1 teaspoon Salt
1 cup Butterscotch Chips

  1. Preheat oven to 350 degrees
  2. Grease mini muffin tin, set aside
  3. In a medium sized bowl, pour out brownie mix and add pumpkin. Mix with a large spoon until well incorporated
  4. Mix in vanilla extract and salt
  5. Stir in butterscotch chips
  6. Using a large spoon or ice cream scoop, scoop out batter into 20 of the muffin tin cups
  7. Bake for 10-12 minutes, do not over bake
  8. Allow to cool and enjoy!

Tip: Better to under bake a little than over bake, makes for an ooey-gooey treat! 🙂IMG_3872IMG_3873


Apple Cheddar Empanadas

Fall is one of my favorite times of years to cook. I love all the flavors of the season – pumpkin, sage, butter, apples, pears, cinnamon, nutmeg, butternut squash, etc.

A couple of years ago I went apple picking up in Warwick, NY and I definitely overdid it. 25 pounds of apples later, I had to come up with fun and creative ways to use them so they would not spoil. This was also the first time I delved into canning.

Desserts and baking, with the exception of working with chocolate, have never been my forte. The past few years my capabilities have improved, but I cannot help but use cooking style improvisation in my baking, especially combining savory and sweet.

One of the recipes I developed was Apple and Cheddar Empanadas – a sweet and spicy apple pie filling enrobed in a cheddary empanada crust.

This week I revisited the recipe and forgot how much I liked it. I cannot take full credit for the dough part, as I used a recipe from Kraft, but I’m still proud to say it’s all from scratch.

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For the Dough:
Kraft Empanada Dough Recipe (consider substituting lard for shortening)
1 cup shredded cheddar cheese
Egg wash (one egg mixed with 1/4 cup water or milk)

For the Filling:
3 granny smith apples, peeled, cored, and cut into ~1″ cubes
1/4 cup butter
1/2 cup brown sugar
1/4 cup burbon or whiskey
1 teaspoon each – white pepper, cayenne pepper, cinnamon, nutmeg
Dash of salt
1 tablespoon flour

  1. Prepare dough according to recipe, set aside
  2. In a large saute or frying pan, melt the butter and add the apples, saute about two minutes as they start to brown
  3. Add brown sugar, bourbon, and spices. Continue to saute about five more minutes. Apples will start to decompose.
  4. Sprinkle flour over the apples, continue to heat and mix in about two more minutes. Remove from heat and allow to cool.
  5. Preheat oven to 400 degrees.
  6. Divide the dough equally into 12 pieces, roll into balls. Roll each ball into the shredded cheddar to coat, and knead the cheddar into each piece.
  7. Roll out each dough ball into 6 inch circles, add about 1 rounded tablespoon of filling to the center ( do not overfill).
  8. Fold each circle in half, seal the edges closed by crimping with a fork. Pierce the top of each empanada to allow filling to vent while baking.
  9. Arrange empanadas on a parchment paper lined cookie sheet. Brush the top of each empanada with the egg wash.
  10. Bake empanadas for 18 – 23 minutes or until golden brown in color. Enjoy hot or allow to cool. Empanadas can be stored at room temperature in a sealed bag for up to a week.

Pinterest and Cookie Dough Dip

Step aside Paula Deen. There is a new pornographic food pusher out there and her name is Pinterest. I spend more time ogling over recipes than most men spend on Porn Hub.

Much like the discovery of a new sexual position, I have stumbled across a new dessert that I had never considered. Unusual for me because usually when it comes to food and cooking, I’m a cocky ass bitch who thinks she knows everything. That dessert is Cookie Dough Dip.

Via Pinterest, I came across this recipe from Just a Pinch.com. I cannot take credit for actually executing it, for that I thank my friend Dawn. Neither of us was crazy about the toffee bits, but she stumbled upon these awesome turtle sprinkles at Wegmans, and modified the recipe with those.

So, next party you have, I highly suggest putting this dip together. You’re welcome.