Peanut Butter Swirl Brownies

I was bringing a dessert to a party and really wanted to make some peanut butter swirl brownies. The only recipes I could find for them only made an 8x8 pan, which wouldn't have been enough for us to take to the party. So I used this recipe I had for brownies that made a 13x9 inch pan, and this recipe for the peanut butter swirl. It made a dense, rich brownie with plenty of peanut butter flavor.

Peanut Butter Swirl Brownies

Brownies

• 2/3 cup butter or margarine
• 1 1/2 cups sugar
• 1/4 cup water
• 2 cups semi-sweet chocolate chips
• 2 teaspoons vanilla
• 4 eggs
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Peanut Butter Swirl

• 1 cup creamy peanut butter
• 1/3 cup sugar
• 4 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 1 large egg

Brownie

Grease a 13x9 inch baking pan. In a heavy saucepan, bring butter, sugar and water to a boil, stirring constantly until the butter is melted and sugar is dissolved. Remove from heat and stir in chocolate chips until melted. Cool slightly and mix in vanilla. In a mixing bowl, whisk eggs. Slowly add in the chocolate mixture until completely mixed. In another bowl, mix flour, baking soda and salt. Add to the chocolate mixture and mix well to combine.

Peanut Butter Swirl

In a medium bowl, combine all ingredients and mix on medium speed until well combined.

To prepare: Pour half of the brownie batter into the baking pan. Using a spoon, dollop the peanut butter mixture on top of the brownie batter. Top with remaining brownie batter. Using a knife, cut through the batter to create swirls of the brownie and peanut butter. Bake at 325 degrees for 35 to 40 minutes.

Grandma's Pumpkin Cookies

My grandma always had a wide variety of cookies set out for special occasions, all of which were good. But her pumpkin cookies always stood out to me as the best. They were so flavorful and cakey and delicious.

Unlike my molasses cookies, which are best the next day, these pumpkin cookies are almost irresistible when they come out of the oven. I ate three before they made it into the containers this time around, and that was showing a lot of self-control on my part. But don't worry, they're just as tasty when they're cooled.

Grandma's Pumpkin Cookies

• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 egg
• 1 cup cooked pumpkin
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 cup chocolate chips

Preheat oven to 350 degrees. Cream together butter, egg and sugar. Add in pumpkin and vanilla. In a separate bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Fold into pumpkin mixture, stir on chocolate chips. Bake on an ungreased cookie sheet for 15 minutes.

Molasses Cookies

About a year ago I set out to find a molasses cookie recipe that was similar to what my Grandma used to make. I read all sorts of reviews of cookies on Recipezaar and found this one that described the kind of cookie I was looking for. Chewy, soft, spicy, everything a good molasses cookie should be. I have to say, I was lucky in finding the perfect recipe my first try. If this is not the recipe my Grandma used, I know it has to be close.

When you make these cookies, make sure not to over-bake them. They might seem a little under-cooked when you first pull them out, but they firm up quite a bit as they cool. If you let them bake too long they will be rock hard the next day. They taste even better once they've cooled, so I try to resist eating any as they first come out.

Molasses Cookies

• 3/4 cup shortening
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon all-spice
• 1 teaspoon nutmeg
• white sugar for rolling

Cream together shortening and brown sugar. Stir in egg and molasses and mix well. In a small bowl mix remaining ingredients. Fold into shortening mixture and stir. Cover and chill until firm (about 1 to 2 hours). Preheat oven to 350 degrees. Roll dough into small balls and roll in white sugar. Place on baking sheet lined with parchment paper. Bake 9 to 10 minutes. Leave on sheet for 1 minute until set, then remove to cooling rack. Do not overcook, they will firm up as they cool.