Crownies

adapted from a recipe on Picky Palate and one on Prudence Pennywise (name is a combination of cookies and brownies - Picky Palate called hers brookies, but I didn't want to totally steal her recipe!)

2 cups sugar
1 cup butter, softened
3 eggs
1 teaspoon vanilla
1 cup sour cream
6 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

1 cup butter
9 ounces semi-sweet chocolate chip
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 cup flour

8 ounces caramels, unwrapped
1 1/2 Tablespoons milk


In a Bosch or Kitchen Aid or the like, cream the softened butter and sugar. Add eggs, vanilla and sour cream until well-combined. Add the baking powder, soda and salt, then add one cup of flour at a time, mixing after each addition.

Separate dough into two batches, wrapping each batch in plastic wrap. Chill for at least two hours for best results.

About 30 minutes before dough is chilled, melt butter and chocolate, stirring often. Mix in sugar. Add eggs and mix well until combined. Add vanilla and salt. Stir in flour until completely mixed. Place batter in freezer for about 20 minutes to harden.

Preheat oven to 350F.

Once both sets of dough are hardened, cut each disc of sugar cookie dough into thirds. Roll each section into a 1/8-inch thick rectangle - about 12x5 inches. Spread about 1/2 a cup of brownie batter over the cookie dough. Starting with the long side of the rectangle, roll everything into a log. Using a sharp knife, cut off 1/2-inch slices of dough.

Line mini-muffin tin with liners, then place one slice of dough into each. If your dough isn't firm enough and starts to ooze, place in the fridge for 5-10 minutes to harden. (This is recommended for all the slices that aren't baking, anyway.)

Bake at 350F for 15 minutes, or until brownie batter is baked.

Remove cookies from tins and let cool on a rack. When all cookies are baked and cooled, melt caramels in microwave with milk until smooth - approximately 1 minute. Spoon melted caramel into small ziploc bag or pastry bag without a tip. Cut a small corner off bag and drizzle over cookies. Best served warm.

ETA: although these are a little labor-intensive, they're relatively simple. However, if you'd like to make them even more simple, I suppose you could try buying a roll of Pillsbury sugar cookie dough plus a box of 8x8 brownie mix. Roll out the cookie dough after cutting it in half (or so - I'm totally estimating here), and spread the prepared brownie mix over top, then follow the same instructions as above... don't know how it would turn out, but it seems feasible! NOT as good, though, of course. : )

Layered Chocolate Brownies

adapted from Nestle.

3/4 cup all-purpose flour
1/4 cup dark cocoa
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
3/4 cup white chocolate chips
1/2 cup caramel bits (by Kraft - or use 1/2 cup caramel ice cream topping)
3/4 cup semisweet chocolate chips

Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving extra over the handles. Spray foil with cooking spray.

Sift flour, cocoas and salt in small bowl. Beat butter, granulated sugar and brown sugar by hand in large bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. (It will be THICK and STICKY. Spray your spatula with cooking spray before smoothing in pan for ease.) Sprinkle white chips and caramel bits over batter. Beat remaining egg and reserved batter in same large bowl until combined. Stir in semi-sweet chips. Spread evenly over top.

BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Lift out of pan using foil handles; cut into bars.

Caramel Corn

3/4 cup brown sugar
1 stick butter
10 large marshmallows
1-2 bags popped popcorn (I use Orville Redenbacher's Smart Pop)

Heat sugar, butter and marshmallows over medium-low heat until melted.

Pour over popcorn, mixing well.

Form into balls if desired, or keep in large batch. Cover with plastic wrap to keep.