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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Double Fudge Peanut Butter Brownies

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It can get a little stressful in my house when, Steve’s team, the Miami Dolphins are playing. If they’re scheduled to play the New England Patriots, well, that’s a whole different kind of worry. As a loyal fan, he takes game day very seriously. Don’t get me wrong, I love football too. I thought, how can I make this night extra special.

I thought, how about one of his favorites, brownies! Because I’ve been busy myself, I decided to take a little help from the store and make these semi-homemade. I dashed up to the grocery store and picked up a really good box brownie mix, and then added a few extra surprises to make my Double Fudge And Peanut Butter Brownies.

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Coffee really enhances the flavor of the chocolate.

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This worked out great!  It didn’t take that much longer to add these extra ingredients. The fact that I started out with a really good box mix and just added a few extra special ingredients gave Steve the impression that they were made from scratch. I made store-bought brownies seem as though they were homemade.

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Prep Time: 10 minutes
Cook Time: 30 to 33 minutes,
Total Cook Time: 43 minutes
Yields: 16 brownies
Equipment: 8 x 8-inch non-stick baking dish, large mixing bowl, 1 large wooden skewer, a serving platter

Ingredients:
1 17.6-ounce box of Duncan Hines Decadent Double Fudge Brownie Mix, fudge packet included
1 large egg
1/3 cup vegetable oil
1/3 cup water
1/4 cup brewed coffee, cold
1 cup of peanut butter, smooth
1/8 cup semi-sweet chocolate chips plus extra for garnish
1/8 cup of Nestle pumpkin morsels plus extra for garnish

Directions:
Note:
Preheat oven to 350-degrees F. for glass or metal pans, 325-degrees F. for dark non-stick pans. Brownies are done when a toothpick is inserted 1-inch from the edge of the pan and it comes out clean. For 8 x 8-inch pan bake for 35 to 38 minutes. For 9 x 9-inch pan bake for 30 to 33 minutes. Add 3 to 5 minutes for dark non-stick pans.
The brownie mix is a double fudge mix that includes a fudge pouch. I decided to add a few more goodies like peanut butter, semi-sweet chocolate chips, and some new Nestle pumpkin morsels. These extras should do the trick.

Follow the instructions on the box. To the dry mix, I added in a 1/4 cup mixture of the semi-sweet chocolate and pumpkin morsels, mixing the morsels, to coat the chips really well with the dry mix.

For the wet ingredients, in another large mixing bowl, add the cold brewed coffee, egg, water, oil, and fudge packet, mix to combine.

Next, slowly add the dry to the wet ingredients until just combined. Pour the batter into a buttered (to ensure brownies do not stick) greased 8 X 8-inch non-stick baking pan. Next, take 1 cup of smooth peanut butter and place spoonfuls randomly, all over the top. Take a large skewer and swirl the peanut butter through the batter. This way every bite will have some of that creamy peanut butter. 

Bake at 325-degrees F. for 35 to 35 minutes. Cool completely in pan on a wire rack before cutting and serving.

After cutting the brownies, arrange them onto a serving platter and sprinkle the top of my Double Fudge Peanut Butter Brownies with a few more of the different flavored chocolate chips.

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Vanilla Bean Rice Pudding

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My Vanilla Bean Rice Pudding is one of my very favorite dishes to make on a really cold night. Rice pudding is definitely a comfort food that we enjoy having during the winter months. Served in a fancy glass adds a touch of elegance.

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Prep Time: 7 to 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 6 to 8 servings
Equipment: 5-quart heavy-bottom saucepot, large mixing bowl

Ingredients:
3/4 cup of Arborio rice
1 1/2 cups boiling water
1 teaspoon of Kosher salt
1 tablespoon of unsalted butter

5 cups of half-and-half
1 vanilla bean, seeded, save the pod
1/2 cup of granulated sugar
1 teaspoon ground cinnamon
garnish with cinnamon sticks and chocolate chips

Directions:
Start by adding Arborio rice to a heavy-bottom saucepot with 1 1/2 cups of water. To the water add 1 tablespoon of unsalted butter. Bring to a boil, stir once, and simmer covered, on the lowest heat for 9 to 10 minutes, or until most of the water is absorbed.

Note: If your stove is very hot, pull the pan halfway off the burner.

Stir in 4 cups of half-and-half, the seeded vanilla bean and its pod, granulated sugar, and ground cinnamon. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, especially towards the end. Fish out the vanilla bean pod. Off the heat add the remaining 1 cup of half-and-half. Stir well. Pour into a large mixing bowl. Place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.

To Serve: I like filling a fancy glass with the Vanilla Bean Rice Pudding.  Place a cinnamon stick into the pudding and top with few chocolate chips. Serve warm or chilled.

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Cannoli Pie

 

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This recipe is easy and delicious. It’s all the goodness of a Cannoli but in a pie.

 

Cannoli Pie

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