7 Staple Ingredients to Fabulous Brownie Cookies

Today is surely a snowy day in many parts of the country.  I thought I'd share a tasty treat that I recently made for a get together with some girlfriends. I know it's a diversion from my {interior talk}, but once you taste these little joys of heaven, you'll be in pure bliss!  

{Enjoy}

Ingredients

• 1 package Fudge brownie mix 
• 1/4 cup butter or margarine, melted
• 4 ounces cream cheese, softened
• 1 egg
• 1 cup of powdered sugar
• 1 cup creamy peanut butter
• Chocolate Fudge Frosting (I used a store bought version)

All of these ingredients are staples in most homes, so you shouldn't have to head to the market.  Perfect for a snowed in day!

1. Heat your oven to 350 degrees.  In a medium bowl, beat brownie mix, melted butter, cream cheese and egg for 50 strokes with a spoon or beater at a low speed (dough will be sticky).

2. In another small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball.  

 

3. With your hands, roll rounded teaspoonfuls of the peanut butter mixture into (about) 24 balls.  

 

4. Drop (about) a tablespoonful size of the brownie dough onto your cookie sheet.  Smooth the edge of each to form a round cookie.

5. Then lightly press 1 peanut butter ball into the center of each ball of brownie dough.

6. Bake at 350 degrees for (about) 12 minutes or until the edges are set.  Cool on cookie sheets for at least 30 minutes.

7. Spread a thin layer of frosting over the peanut butter portion of each cooled cookie.

This recipe should yield 24 cookies

With each bite, you'll have a pleasant surprise of peanut butter!

 I wish you could take a taste through the computer screen!  

BUT INSTEAD...make them for yourself!

Enjoy!

What will you be doing on this snowy day?

RECIPE: Butternut Squash Soup

Who wouldn't love some Butternut Squash soup on this chilly Fall day?  This is a little diversion from interiors, but I wanted to share it anyway.  So get out your beautiful soup bowls and enjoy this warming recipe!

• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese

 

1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. 

2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.    

(Another idea is to cook all the ingredients on low in your crockpot and have it waiting for you when you get home from work.  You can add and/or eliminate lots of ingredients.  Try using apples or carrots.)

Please, like always, share your thoughts and suggestions!