Slutty Brownies

Yes, that really is the name of these brownies and let me tell you… they are to. die. for. Soooooo yummy and chocolatey! I cannot take any credit for this recipe. Someone told me about these and I just had to make them! I followed this person’s directions http://www.thelondoner.me/2011/06/slutty-brownies.html

You’ll need:

1 Box of cookie mix,

1 Box of brownie mix,

A pack of Oreos (double stuffed ones are even better if you can find them)

*** You’ll need whatever is called for on the boxed mixes. Mine called for 2 eggs, 1 stick of softened butter, and 1/3 cup of vegetable oil, and water.

Pre-heat oven to 350!

Directions:

Follow steps on each boxed mix. Make as directed and set aside. Once you have made the mixes, spray a 9×9 pan and place a thick layer of the cookie dough at the bottom. Layer in the Oreos! Just one layer…. Then pour the prepared brownie mix over it making sure all Oreos are covered. Bake in the oven at 350 for about 40 minutes. Check often to make sure nothing is burning. I’d recommend eating these warm. They are so delicious. Serve with your favorite ice cream.

This would be a perfect dessert to bring to a Holiday gathering, they will certainly be eaten!!!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Looking for a delicious Pumpkin treat that isn’t a pumpkin pie? Look no further. These cupcakes had the perfect amount of spice and sweetness! I would definitely make these again! They were a big hit at our offices the next day 🙂

Ingredients

Pumpkin Cupcakes

2 1/4 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 cup butter, softened

1 cup white sugar

1/3 cup brown sugar

2 eggs, room temperature

3/4 cup milk

1 cup pumpkin puree

Cinnamon Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners’ sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

 Directions

Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.

Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners’ sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

 

 

 

 

 

 

 

 

 

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