Recipes

Ina Garten’s Phenomenal Brownies

June 11, 2017
brownie | Bellasapron.com

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Ian Graten's Phenomenal Brownies
A rich, moist, and indulgence brownie everyone will love. Your kids will be asking for this everyday! lol Thank you Ian for such a great recipe. I did adjust it a little bit to my liking but the base is the same.
Prep Time 30 minutes
Cook Time 20 minutes
Servings
pieces
Ingredients
Prep Time 30 minutes
Cook Time 20 minutes
Servings
pieces
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a 12 x 17 x 1 inch baking sheet. Set aside.
  3. Melt butter and 1 lb chocolate in a medium sized bowl over simmering water in a pot. ...yes, over a simmer water, =) otherwise you will burn the chocolate instead of tempering it. Don't melt the chocolate in the microwave either! Set aside and allow to cool.
  4. In a separate bowl, prepare eggs, sugar, coffee, and vanilla extract. Mix well. Mix chocolate mixture into egg mixture.
  5. Fold in sifted flour (1 cup), baking powder, and salt.
  6. Take remaining chocolate chips and flour. Toss and fold into batter.
  7. Pour batter into baking sheet, even out, and rap sheet against the counter to force the air to escape from between the pan and batter.
  8. Bake for 20 minutes or until toothpick comes out clean. Be careful not to over bake! Allow to cool!
    Bake for 20 minutes or until toothpick comes out clean.

Be careful not to over bake!  Allow to cool!
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Fruit Oatmeal Bars

February 6, 2017
Oatmeal Bars | Bellasapron.com
Serves 8 Slices
Prep time
10m
Cook Time
40m

Oatmeal bars are great to have all year round.  No need to use fresh fruit for them. Use any preserve you like from your pantry.  Another great thing about this recipe is it’s egg-free.  Hope you love this as much as my family does!

By the way, if you are wondering why there is baking soda in this recipe …the answer is easy, it added to allow the dough to rise.  It’s a fun chemistry fact.

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Fruit Oatmeal Bars
Homemade oatmeal bars with your favorite preserve. Easy and delicious as a breakfast or dessert. Enjoy!
Prep Time 10 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Line a round 8 inch pan with parchment paper. Set aside.
  2. In a large bowl, melt butter. Add sugars, vanilla and mix well.
    In a large bowl, melt butter. Add sugars, vanilla and mix well.
  3. Stir in remaining dry ingredients until it's well mixed and crumbly.
    Stir in remaining dry ingredients until it's well mixed and crumbly.
  4. Set one cup of the dough to the side. Transfer remaining dough into pan and press in for a smooth, flat crust.
  5. Spoon and spread preserves. Then evenly spread the remaining dough and lightly press down.
    Spoon and spread preserves.

Then evenly spread the remaining dough and lightly press down.
  6. Bake for 30-40 minutes.
    Bake for 30-40 minutes.
  7. Let the bar cool down before slicing. Enjoy!
    Let the bar cool down before slicing.

Enjoy!
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Chocolate Chip Cookies

January 4, 2017
Chocolate Chip Cookies | Bellasapron.com

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Chocolate Chip Cookies
Chocolate chip cookies are the best! They are very versatile and they keep well for days...if they stay around that long. Add chopped walnuts or chocolate chunks to change it up. Hope you like it!
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Instructions
  1. In a medium bowl, sift flour, salt, and baking soda. Set aside.
    In a medium bowl, sift flour, salt, and baking soda. Set aside.
  2. Using a stand mixer or hand-held mixer, cream butter and sugar until fluffy. About 2 minutes.
    Using a stand mixer or hand-held mixer, cream butter and sugar until fluffy.  About 2 minutes.
  3. Add in vanilla and egg until combined.
  4. Slowly add in flour mixture. Do not over mix.
  5. Fold in chocolate using a spatula. Cover and chill in fridge for 30 minutes. This will allow dough to rest.
    Fold in chocolate using a spatula. 

Cover and chill in fridge for 30 minutes.  This will allow dough to rest.
  6. Preheat oven to 325 degrees. Line cookies sheets with parchment paper. Set aside.
  7. Using a small cookie scope or spoon. Form 1 inch to 2 inch balls of the dough. Line them on sheets. Allow 2 inches in between cookies. Bake for 10 minutes or until bottom of the cookie is golden brown.
    Using a small cookie scope or spoon.  Form 1 inch to 2 inch balls of the dough.  Line them on sheets.  Allow 2 inches in between cookies.

Bake for 10 minutes or until bottom of the cookie is golden brown.
  8. (Optional) Sprinkle sea salt flakes after baking. Allow to cool on racks. Enjoy with a nice glass of milk!
    (Optional)  Sprinkle sea salt flakes after baking.

Allow to cool on racks. Enjoy with a nice glass of milk!
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Brown Sugar Cinnamon Crinkle Cookies

January 3, 2017
Brown Sugar Crinkle Cookies | Bellasapron.com

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Brown Sugar Cinnamon Crinkle Cookies
These cookies are a great add to any Christmas cookie bake list or potluck. They are easy, quick, and keep well in an air tight container for a week. I love cinnamon, so I added extra. Add only 1 teaspoon of it if you are not a fan. Next time, I'm going to add nutmeg too!
Prep Time 10 minutes
Cook Time 12-15 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Prep Time 10 minutes
Cook Time 12-15 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Instructions
  1. In a medium saucepan, melt butter over medium-high heat. Allow butter to brown. About 2 minutes. Set aside and allow to cool.
  2. In a bowl, sift and mix together flour, baking powder, cinnamon, and salt. Set aside.
  3. In a stand mixer, add brown sugar and granulated sugar. Slowly pour in browned butter.
    In a stand mixer, add brown sugar and granulated sugar.  Slowly pour in browned butter.
  4. Add in eggs and vanilla.
  5. Mix in flour mixture slowly.
    Mix in flour mixture slowly.
  6. Cover mixture bowl and place in fridge for at least 1 hour to rest.
    Cover mixture bowl and place in fridge for at least 1 hour to rest.
  7. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  8. Place powdered sugar into a bowl. Set aside.
  9. Using a spoon or small 1 inch scooper, divide chilled mixture into 1 inch sized balls. Roll them with you hand.
    Using a spoon or small 1 inch scooper, divide chilled mixture into 1 inch sized balls.  Roll them with you hand.
  10. Drop each ball into the powdered sugar mixture and place them on baking sheets.
    Drop each ball into the powdered sugar mixture and place them on baking sheets.
  11. Bake 12-15 minutes or until cookies start to crinkle on top and bottom turns a golden brown. Allow cookies too cool on a rack after baking.
    Bake 12-15 minutes or until cookies start to crinkle on top and bottom turns a golden brown.  Allow cookies too cool on a rack after baking.
  12. Enjoy when cookies have cooled to room temperature!
    Enjoy when cookies have cooled to room temperature!
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Jam Thumbprint Cookies

December 19, 2016
Thumbprint Cookies | Bellasapron.com

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Jam Thumbprint Cookies
Melt in your mouth, buttery cookies...yeah, you cannot go wrong with this easy cookie. It's perfect for bake sales and holidays. Make sure to use your favorite jam or jelly. The more variety jams you use, the prettier the cookies will look in the tin box.
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 325 degrees F. Line baking sheets with parchment paper or silicon pads and set aside.
  2. On medium speed, beat butter and sugar. Then add vanilla. Beat until light and fluffy.
    On medium speed, beat butter and sugar.  Then add vanilla.  Beat until light and fluffy.
  3. Add in flour and salt slowly.
    Add in flour and salt slowly.
  4. Once dough is mixed, scrap down sides and form 1 inch diameter balls. Line on sheets. Note: use a tablespoon to form equal size balls.
  5. Using a measuring spoon, press into center of cookie to form indent OR your thumb!
  6. Spoon in jam into center. Bake for 15-20 minutes or until bottom of cookie is a golden brown color.
    Spoon in jam into center.

Bake for 15-20 minutes or until bottom of cookie is a golden brown color.
  7. Allow cookies to cool and dust with confectioners sugar.
    Allow cookies to cool and dust with confectioners sugar.
  8. Enjoy!
    Enjoy!
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Death By Chocolate Banana Bread

November 8, 2016
Death By Chocolate Banana Bread | Bellasapron.com

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Death By Chocolate Banana Bread
WARNING: This is a very chocolaty banana bread! If you love chocolate and banana bread, this is the perfect dessert.  This dessert is a great breakfast bread too. Hope you like it! ...Thanks Joy of Baking for this great recipe!
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a 9 x 5 loaf pan and set aside.
    Preheat oven to 350 degrees F.

Grease and flour a 9 x 5 loaf pan and set aside.
  2. In a large bowl, sift flour, cocoa, baking powder, salt, and baking soda.
    In a large bowl, sift flour, cocoa, baking powder, salt, and baking soda.
  3. In a medium sized bowl, mash bananas.
    In a medium sized bowl, mash bananas.
  4. In a stand mixer or by using a hand mixer, combine sugars, bananas, eggs, vanilla, and butter. Note: mix in melted butter when it's cooled down.
    In a stand mixer or by using a hand mixer, combine sugars, bananas, eggs, vanilla, and butter.

Note: mix in melted butter when it's cooled down.
  5. Carefully add in dry ingredients. Mix well. Fold in chocolate chips if desired. Reserve a handful to sprinkle on top of loaf.
    Carefully add in dry ingredients. Mix well.

Fold in chocolate chips if desired. Reserve a handful to sprinkle on top of loaf.
  6. (Optional) Sprinkle on reserved chocolate chips on top.
    (Optional) Sprinkle on reserved chocolate chips on top.
  7. Bake for 50-60 minutes or until loaf passes tooth pick test. If toothpick comes out clean, then it's done! Allow it to cool, remove from pan, slice, and enjoy!
    Bake for 50-60 minutes or until loaf passes tooth pick test. If toothpick comes out clean, then it's done!

Allow it to cool, remove from pan, slice, and enjoy!
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No Bake Peanut Butter Oatmeal Bars

November 7, 2016

 

 

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No Bake Peanut Butter Oatmeal Bars
There's some bake sales coming up for me at work so I decided to test out this recipe. It's easy, it's quick, and it went fast! Next time you have a recipe calling out oatmeal, try using steel cut oatmeal with quick cooking oatmeal for a better bite. Enjoy!
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 1 hour min
Servings
Pieces
Ingredients
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 1 hour min
Servings
Pieces
Ingredients
Instructions
  1. Line a 9 x 9 inch pan with wax paper and set aside. In a large saucepan, over medium heat, simmer sugar, salt, butter, and milk. About 1 minute.
    Line a 9 x 9 inch pan with wax paper and set aside.

In a large saucepan, over medium heat, simmer sugar, salt, butter, and milk. About 1 minute.
  2. Add peanut butter, oatmeal, and vanilla. Mix well.
    Add peanut butter, oatmeal, and vanilla.

Mix well.
  3. Pour into wax lined pan.
    Pour into wax lined pan.
  4. Melt chocolate in microwave or melt over simmering water. To melt chocolate over simmering water following these steps: 1. Chop chocolate or add chips into a heat proof bowl. 2. Place bowl over water in a pan. 3. Bring water to simmer in a pan. 4. Remove from heat and allow chocolate to melt as you stir.
    Melt chocolate in microwave or melt over simmering water.

To melt chocolate over simmering water following these steps:

1. Chop chocolate or add chips into a heat proof bowl.
2. Place bowl over water in a pan.
3. Bring water to simmer in a pan.
4. Remove from heat and allow chocolate to melt as you stir.
  5. Spread chocolate evenly over peanut butter oatmeal mix. Refrigerate for an hour or over night.
    Spread chocolate evenly over peanut butter oatmeal mix.

Refrigerate for an hour or over night.
  6. Once the mix has set, remove from pan. Slice up into desired sizes.
    Once the mix has set, remove from pan.

Slice up into desired sizes.
  7. Enjoy! Note: to have clean cuts, put knife under hot water and repeat as needed.
    Enjoy!

Note: to have clean cuts, put knife under hot water and repeat as needed.
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Cocoa Buttermilk Cake with Glaze

November 1, 2016
Cocoa Buttermilk Cake with Glaze | Bellasapron.com
Serves 12 Servings
Prep time
20m
Cook Time
30m

I came across this recipe posted by Better Homes and Garden and I had to give it a try.  It’s a great recipe except I reduced the sugar in it….why not.  Right?  Makes you feel less guilty.

I made a 50/50 butter/chocolate glaze for the cake or you can make the frosting they post on their website.  The first link is the Better Homes and Garden recipe with frosting.  The second link includes the glaze.  Hope you like it!

 

http://www.bhg.com/recipe/chocolate-cakes/dark-cocoa-buttermilk-cake-with-cocoa-mascarpone-frosting/

http://www.inspired-by-chocolate-and-cakes.com/chocolate-glaze.html

 

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Cocoa Buttermilk Cake with Glaze
Servings
Servings
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Pumpkin Banana Bread

October 15, 2016
Pumpkin Banana Bread | Bellasapron.com

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Pumpkin Banana Bread
Banana bread is easy to make.  If you like banana bread, then you have to give this pumpkin banana bread a try. Make it in a loaf pan or portion them out in a cupcake tray.  Let me know what you think.
Prep Time 10 minutes
Cook Time 1 hour
Servings
slices
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Servings
slices
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Coat an 8-inch loaf pan with butter and flour or line a cupcake pan with cupcake liners.
    Preheat oven to 350 degrees F.

Coat an 8-inch loaf pan with butter and flour or line a cupcake pan with cupcake liners.
  2. In a bowl, beat the sugar with the butter until light and fluffy. Add in the eggs one at a time and vanilla extract.
    In a bowl, beat the sugar with the butter until light and fluffy.

Add in the eggs one at a time and vanilla extract.
  3. Add in pumpkin and bananas.
    Add in pumpkin and bananas.
  4. In a bowl, mix together all the dry ingredients. Slowly add in dry ingredients in the mixer.
    In a bowl, mix together all the dry ingredients.

Slowly add in dry ingredients in the mixer.
  5. Pour batter into the pan and bake for 60 minutes, or until tooth pick test passes. Note: tooth pick test is when you insert a toothpick in the center of the bread and it comes out clean.
    Pour batter into the pan and bake for 60 minutes, or until tooth pick test passes.

Note: tooth pick test is when you insert a toothpick in the center of the bread and it comes out clean.
  6. Cool the bread and serve once it's at room temperature.
    Cool the bread and serve once it's at room temperature.
  7. If you used the cupcake pan, follow the same process and bake for less than 60 minutes or until tooth pick test passes.
    If you used the cupcake pan, follow the same process and bake for less than 60 minutes or until tooth pick test passes.
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Banana Bread with Mini Chocolate Chips

October 6, 2016
Banana Bread with Mini Chocolate Chips
Serves 1 Loaf
Equipment
Stand-Mixer
Prep time
10m
Cook Time
1h 0m

Less butter and less sugar is good for you and so it this version of banana bread.  Make sure the bananas are ripe before adding the bananas into this recipe.  I have read you can ripen bananas in the oven to speed up the process..DO NOT DO THAT.  It will make the dough too liquid-ie (not an official word but it works).

If you don’t like chocolate chips, swap it with walnuts, peanut butter chips, etc.

If you like a spicy version, add a teaspoon of cinnamon and leave out the chocolate.

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Banana Bread with Mini Chocolate Chips
Servings
Servings
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