That’s right. I’m here to share yet another brownie recipe with you. In case you couldn’t tell, I happen to love bars and brownies. More than cookies. Not that I don’t love cookies. And really, you shouldn’t make me pick between them, but I would pick brownies and bars. Now, if I had to decide between peanut butter and chocolate, I couldn’t do it. Just couldn’t.
It seems boring. Why should you make this treat with no chocolate? It also seems fussy at first glance. Again, do I have time for that with a kid around? Well, actually, it isn’t boring but deliciously buttery and vanilla-y, and it isn’t super fussy unless you want to make it that way.
Count these as one of my new favorites. Hands down, I love these brownies. I have made them three times recently and love that they are easy, have simple ingredients, and taste amazing. Oh, and I don’t need to make a lot of noise making them, so they can be made during naptime! Although the Fudgelet does prefer I make them with him around so that he can help me lick the bowl clean at the end, haha. The only step I can’t figure out how to do quietly is lining the pan with foil. It usually is fine, but I prefer to not take chances…so I line my pans before he goes to sleep just in case.
These muffins have been discussed before. In fact, they gave me some trouble before. Or rather, I gave them trouble. Basically, flipping pages back and forth while following three sets of directions was confusing. Aaaannnnyway, my dad requested them again, and I jumped at the chance to make them again. This time, I would have no trouble!
Look how nice and tall they are, and yet not too dense. Just muffin-y enough to be eaten for breakfast.
I have yet to stay at a hotel that gives away cookies regularly with a stay. One hotel did treats for us, but that might have just been because we stayed there for two special occasions (our honeymoon and an anniversary trip). Sooo, I don’t expect chocolate for a stay, but that does sound nice! These cookies have snuck into our rotation of cookies because they are chock full of chocolate. Somehow the oats don’t make the cookie too chewy or oat-flavored. They add just enough chew to keep things *this* side of soft. Sometimes I want my regular chocolate chip cookies, but when I am in the mood for storebought-looking, large, chocolate-filled cookies, these are perrrrrfect.
After starting a Montage Monday series, I realized I wanted to rename it. It happens. So, introducing the new name… Mixed Bag. I feel like it better illustrates the good and bad I will share with these posts, and also lets you know that they are not single recipe posts. I previously used a Mixed Monday as a way of sharing some recipes that were so-so, and some that were not great. And, overall, just posts I didn’t feel like writing about. When I wrote the last one, I was not sure I would have need to write another one, but I left my options open with the “Part 1” in the title. Sure enough, I do want to make use of it again. This time, for recipes I *do* like. There is another commonality in the posts today. The recipes were both from my dad and stepmother visiting. You might have seen me mention the visit when I talked about cinnamon chips I made. I ended up using the cinnamon chips in a scone recipe that I already have on the blog. I don’t want to share a repeat post, so I am merely showing another option for that recipe.
My dad was coming to visit me, and I was preparing him some treats. He requested scones, and I said I could also do a pie. Both are recipes I have made multiple times before. The scones, less so because I haven’t made the cinnamon ones as often, but I still have made many scones. After looking back at the recipes to see what ingredients I needed, I decided to make a couple changes. For starters, I don’t know what happened, but I was supposed to share a different cinnamon scone recipe on here. I don’t even know which one that was, so I guess it will have to remain undefined. I also mentioned making cinnamon chips, but never showed them. I also didn’t make them with shortening last time. They turned out a bit more firm/crunchy with shortening. Last time, I believe I used butter or oil and it was a chewier chip.