Copycat Applebees Blondie Brownie


Keep your comfortable eating pants on and enjoy the deliciousness of these brownies from your own home with this Copycat Applebee’s Blondie Brownie recipe


  • 3 /4 teaspoon of salt
  • 2 cups of flour
  • 1 teaspoon of baking powder
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 2 teaspoons of vanilla
  • 1 1/4 sticks unsalted butter (10 Tablespoons)
  • 2 cups of packed golden brown sugar
  • 3/4 cup of chocolate chips
  • 3/4 cup of chopped pecans



  1. Preheat the oven to 350 degrees.
  2. Rub flour and butter on a 9 x13 x 2 pan.
  3. Sift the flour into a bowl.
  4. Mix the baking soda flour, salt, baking powder, and flour.
  5. Set it aside.
  6. Melt the butter.
  7. Put the melted butter in a mixing bowl and add the sugar. (Mix well)
  8. Add the vanilla and eggs. (Mix well)
  9. Add the flour slowly while blending it.
  10. (Batter will be slightly thick.)
  11. Spread it in the pan.
  12. Sprinkle the chocolate chips and the pecans over all of it.
  13. Bake for 25 − 30 minutes.

Prep Time: 30 minutes-
Cook Time: 30 minutes
Yield: 12 servings
Keep your comfortable eating pants on and enjoy the deliciousness of these brownies from your own home with this Copycat Applebee’s Blond...

Homemade Chocolate Covered Cherries



These homemade chocolate covered cherry cordials are exactly what I was looking for: a luscious, syrupy cherry encased in dark chocolate.


  • Maraschino Cherries-2 small jars
  • 1 stick butter
  • 6 Tbsp corn syrup
  • 1 can sweetened condensed milk
  • 1 tsp. Vanilla
  • 3 lbs powdered sugar
  • 12 oz melting chocolate ( use the best you can find, I recommend Ghirardelli)




  1. Mix all ingredients except the cherries and chocolate, into a soft dough
  2. Wrap each cherry in a ball of dough
  3. Freeze cherries for 1 hour
  4. Dip sugar dough wrapped cherries into melted chocolate
  5. Allow cherries to cool without touching on parchment paper
  6. Store cherries for 2 weeks for sugar to liquify with the cherry juice inside.

Yield: 36 servings
These homemade chocolate covered cherry cordials are exactly what I was looking for: a luscious, syrupy cherry encased in dark chocolate...

Pumpkin Spice Caramel Banana Bread



Ingredients


  • 2 cups all purpose flour + extra to coat pan
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice (I used McCormick)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter + 1 Tablespoon to coat pan
  • 3/4 cup light brown sugar
  • 2 large eggs beaten
  • 6 mashed bananas
  • 1/2 cup caramel bits (I used Kraft Caramel Bits)
  • 1 teaspoon vanilla

Instructions

  1. Adjust oven rack to lower middle
  2. Preheat oven to 350
  3. In a large bowl, combine all dry ingredients and mix by hand
  4. Mix in mashed bananas, butter, eggs and vanilla beating until smooth
  5. Add caramel bits and stir in
  6. Pour into a properly greased bread pan (smear butter over entire inside of your pan and cover with flour, tap all around and discard excess (approx 9x4x4)
  7. Bake 60 - 65 minutes or until browned and toothpick inserted in middle comes out clean (check at about 55 minutes ovens may read different)
  8. Remove from oven and cool loaf in pan on a wire rack until cool enough to handle, about 15 to 20 minutes. Remove loaf from pan and cool completely on a wire rack.

Notes

Use light-colored metal pans, preferably aluminum. Dark pans absorb the heat and often result in burnt loaves. Don't be lured by the nonstick finish. Proper greasing of the pan will prevent sticking. Glass pans are worse. Glass will act as an insulator and often burn the bread. An old-fashioned aluminum pan works best. - Susan Reid, a chef and baking expert on staff at King Arthur Flour
Ingredients 2 cups all purpose flour + extra to coat pan 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 teaspoon pumpkin pie spic...

Peach Upside Down Cake



No box cake recipe here.. This Homemade Peach Upside Down Cake recipe is just like Grandma used to make!


  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1 1/2-2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup milk



  1. Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid overbrowning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
  2. In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.
  3. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. Makes 8 servings.

Prep Time: 25 minutes-
Cook Time: 45 minutes
Yield: 8 servings
No box cake recipe here.. This Homemade Peach Upside Down Cake recipe is just like Grandma used to make! 1/4 cup butter 1/2 cup pac...

Copycat Olive Garden Breadsticks



If you’re anything like me, you may go to the Olive Garden purely for their endless breadsticks! With this recipe, now you don’t have to leave the house!

For the Breadsticks:

  • 1 1/2 c. warm water
  • 2 Tbsp sugar
  • 1 packet yeast (.75oz - or 1 Tbsp)
  • 2 tsp fine sea salt (and a bit extra to sprinkle on top)
  • 2 Tbsp butter (softened)
  • 4-5 c. bread flour (you can also use All-Purpose flour, but they will turn out denser)

For the topping:

  • 1/4 c. butter
  • 1 tsp garlic powder



  1. In a large bowl, mix the warm water, sugar, and yeast
  2. Let it proof for 10 minutes, and get nice and foamy. Then, mix in the 2 tsp of salt, 2 tbsp of softened butter, and about 3 cups of the flour. Keep adding the remaining flour until you get a nice, soft dough that pulls away from the side of the bowl and isn't too sticky.
  3. Now the dough has to rise for 1 hour
  4. If you have a warm kitchen, you can cover the bowl with a damp towel and leave it on the counter.
  5. My kitchen is far too cold, so I warm my oven (just until it reaches 170°F) and turn it off. Then, I set a dish of hot water on the lower rack, and the bowl with the dough on the top rack. This keeps everything nice, warm, and moist. (It's important to remember to turn the oven off!)
  6. After an hour, punch the dough down, and separate it into 14-16 balls.
  7. Roll the balls into "snakes" and place on 2 greased cookie sheets. These now go back to rise for another 15-30 minutes (or until they've doubled in size)
  8. After they rise, melt the 1/4 c. of butter, and mix with the garlic powder. Brush over the unbaked breadsticks. Sprinkle the tops with fine sea salt.
  9. Bake at 400°F, for 12-14 minutes - or until golden brown.
  10. Brush once more with the garlic butter mixture.
If you’re anything like me, you may go to the Olive Garden purely for their endless breadsticks! With this recipe, now you don’t have to...

Jamaican Banana Bread



A few interesting ingredients take this banana bread to a tropical place from which you will not want to return. Banana bread with an island twist.


  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/4 cup plain low-fat yogurt (or pina colada flavored!!)
  • 3 tablespoons dark rum OR apple cider
  • 1/2 teaspoon vanilla extract
  • 1/2 cup flaked sweetened coconut

Cooking spray

  • 1 tablespoon flaked sweetened coconut
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons fresh lime or lemon juice



  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
  3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.
  4. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
  5. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
  6. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
A few interesting ingredients take this banana bread to a tropical place from which you will not want to return. Banana bread with an is...

Better Than Pumpkin Dump Cake



This pumpkin dessert is so good that everyone will be begging for the recipe, just like I did when I first tried it.


  • 1 yellow cake mix (reserve 1 cup)
  • 3/4 cup butter, softened (1-1/2 sticks)
  • 4 eggs
  • 1 29-ounce can plain pumpkin purée(not pie filling)
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup sugar, divided
  • 1/2 cup packed brown sugar
  • 2/3 cup milk
  • 1 cup chopped pecans



  1. Preheat oven to 350°F. Butter the bottom of a 9x13-inch pan or dish.
  2. Combine the cake mix (less the reserved 1 cup), 1 egg and 1 stick of the butter; mix well. Press mix evenly into the bottom of the prepared pan.
  3. In a bowl, combine the pumpkin, 3 eggs, cinnamon, ginger, cloves, brown sugar, 1/2 cup of the white sugar and milk. Mix well, then pour in an even layer on top of the cake mix layer.
  4. Mix together the reserved 1 cup cake mix, 1/2 stick butter, 1/2 cup white sugar, and 1 cup pecans. Sprinkle mixture evenly over your pumpkin mixture.
  5. Bake for about an 1 hour, and test for doneness with a toothpick. If the toothpick does not come out clean, return cake to the oven for an additional 10 to 15 minutes.

Prep Time: 30 minutes-
Cook Time: 1 hour, 10 minutes
Yield: 8 servings
This pumpkin dessert is so good that everyone will be begging for the recipe, just like I did when I first tried it. 1 yellow cake m...
 

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