Thursday, September 30, 2010

I’m Still Around…and Just to Prove it, I’m Having a Giveaway

Hello friends!  I’m so sorry that I haven’t posted a delicious recipe since the beginning of September.  It’s my travel season for work and sadly, I haven’t been home lot lately to cook!  But don’t worry, only a few more trips and I’ll be back in the kitchen cooking up some tasty treats.  In the meantime, to make it up to you, it’s time for a GIVEAWAY!!  The sensational people at CSN Stores have offered one of my lucky readers a $50 gift code to any of their sites.  If you remember from past giveaways, CSN Stores has a variety of products, such as dutch ovens, baking molds and even shoes!!

Nordicware 51000 - 6Pleaser SED219/BPW - Seduce-219 Pump in Baby Pink / White Patent

Cooking supplies AND shoes all in one place?!  I’m SO there! :)

I’ll be randomly selecting one lucky reader to win this GIVEAWAY!  There are 3 ways to enter and all entries must be received by midnight (AZ Time) on Thursday, October 7th and here’s how you enter:

  1. Leave a comment telling me which you would choose: new cooking supplies or new shoes

  2. Follow ME on Twitter @saraboff, or if you already do, let me know

  3. Become a Follower of Sara’s Sweets, or let me know if you already are

*Please leave separate comments to let me know that you’re a follower on Twitter or of the blog.

Good luck!!

Friday, September 3, 2010

Crack Brownies

Hi there, blog readers!  I hope you are all doing well, and I hope that none of you are on a diet.  If you are on a diet, I beg you, please, please, please look away right now!  I’m not joking.  The recipe that is soon to follow is not for those trying to watch your waistline.  It’s part brownie, part rice krispie treat and part peanut butter cup.  You will not be able to eat just one!  Not looking away?  Well, alright, but don’t say I didn’t warn you…

Mmmm.  I came across this recipe for “Better-Than-Crack Brownies” on a blog that I read and the minute I saw the picture I just knew that I had to make them.  I’m not even that big of a fan of brownies or rice krispie treats…however, put them together with a layer of peanut butter cups in between and you’ve won me over.

Jeremy asked me to make a dessert for him for the week, so I thought this would be the perfect opportunity to try this recipe.  Sadly though, he wasn’t crazy about this recipe.  He said it was “too peanut buttery.”  Excuse me?  Did my husband really just say that?  I think I was in shock for a few minutes after those words came out of his mouth.  How did I marry someone who doesn’t share my love/obsession with peanut butter?  I don’t think that anything can ever be “too peanut buttery,” especially when paired with chocolate.  Oh well, more for me then. 

This brownies are very rich, but I love that the rice krispies add a bit of lightness and crunch to them.  They are so delicious!  The evening after I made these, we went to dinner and movie with our friends, Jayla.  I brought us each a “Better-Than-Crack-Brownie” to sneak into the theater and they loved them.  I even ended up given them extras.  Being so delicious and having the word “crack” in their name, the brownie’s name somehow got shorten and by the end of dinner, Jeremy and Jayla were calling me a crack dealer who was sneaking crack brownies into the theater, in my purse.  Good thing the cops weren’t around.  I have a feeling that our conversation about crack brownies could have sounded a bit suspicious. :)










So good!

Crack Brownies, adapted from How Sweet It Is 

  • 1 batch box brownies
  • 1/2 cup salted almonds
  • 3/4 cup chopped Reese’s peanut butter cups
  • 1 1/2 cup milk chocolate chips
  • 1 1/2 cup creamy peanut butter
  • 1/2 tablespoon butter
  • 2 cups cups Rice Krispies Cereal
  1. Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
  2. While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.
  3. Refrigerate for 2 hours before serving.
  4. Cut, eat and use serious self control to avoid eating half the pan.