Bittersweet Brownies with Cranberries

You all know I'm not a great chocolate lover, but who could resist these? Deep, dark chocolate and chock full of fresh cranberries. These are fudgy inside, with a crunchy top and when you bite into it, you get a hit of sour from the cranberries. Great foil for this rich brownie and a perfect way to start off my holiday recipes!

Bittersweet Brownies with Cranberries
From Gerhard Jenne's Deservedly Legendary Baking via Luisa at Wednesday Chef

Ingredients:

3 eggs

1 1/3 cups sugar

6 1/4 ounces butter

6 1/4 ounces dark chocolate (I used 60% cocoa solids), chopped into small pieces

1 1/3 cups flour plus 1 tablespoon all-purpose flour

3 tablespoons cocoa powder

1/4 teaspoon salt

6 1/4 ounces fresh cranberries

Method:

Heat the oven to 350 F . Line an 8 x 8-inch pan with parchment paper.

Break the eggs into a mixing bowl, then whisk in the sugar until frothy. Set aside.

Put the butter in a pan and melt over medium heat until it has completely melted. Turn off the heat, add the chocolate, and stir until melted.

Whisk the eggs and sugar again until pale and frothy, then whisk in the chocolate mixture until well combined. Sift in the flour and cocoa powder and stir gently with a spatula until there are no white streaks remaining. Add the salt. Fold in the cranberries. 

Pour the mixture into the prepared pan and level the top. Bake for about 25 minutes, then place on a cooling rack to cool completely. Cut into squares and serve.

Pumpkin Spice Rice Krispies Treats

Pumpkin Spice Rice Krispies Treats

From Crunchy, Creamy, Sweet

Ingredients:

1/4 cup unsalted butter 
2 pkg (3.5oz.) of pumpkin shaped Peeps 
1 teaspoon pumpkin spice 
5 cups rice krispies cereal 
1/3 cup semi-sweet mini chocolate chips

Method:
Line a 8" square baking pan with aluminum foil or parchment paper. Grease the paper with butter. Set aside. 
Grease a large mixing bowl with butter. Add rice krispies cereal. Set aside. 
In a medium saucepan, melt butter. Add marshmallows to melted butter and melt, stirring constantly. Remove saucepan from heat. Stir in pumpkin spice. 
Add marshmallow mixture to rice krispies cereal and stir until well combined. Pour mixture into the prepared pan and press down. 
Sprinkle top with mini chocolate chips and gently press them down to stick to the bars. Do not spread. 
Chill bars in your fridge for at least 30 to 40 minutes.

Quick Buttery Biscuits

Biscuit lovers unite! And you can believe it when the title  says "quick". These aren't your perfect round little biscuits....the kind you make for company....no, these are for  family and biscuit-lovers. You can throw them together (literally) in 20 minutes and you won't need a bit of butter when they're done, because they bake in a stick of butter! With a casserole or soup and served right out of the oven.....oh my.
Honestly, the devil must have made me do it.

Quick Buttery Biscuits
Recipe from The Country Cook

Ingredients:
1 stick salted butter
2 1/2 cups flour
1 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
1 3/4 cups buttermilk

Method:
Preheat your oven to 450.
Melt the butter in glass pan in microwave. Then, mix flour, sugar and baking powder, then add the buttermilk. Pour over the melted butter. Score with a knife into 9 pieces.

Bake for 20 to 25 minutes, rotate once.
Chow down!