Food

Butterfinger Cookies

Apparently Butterfingers are an embarrassing habit. I am not talking about being caught with your hands in butter, because that would be kind of embarrassing. I’m talking about the delicious peanut buttery chocolately goodness that is formed into a candy bar and used to be hocked by Bart Simpson.

Tucker likes Butterfingers.
Tucker likes Butterfingers.

I wasn’t aware of it, but apparently Butterfingers aren’t “cool.” Hence Whitney not telling me until we’d known each other for some twenty odd years that BUTTERFINGERS were her favorite candy bar. That girl. Love her. Anyway, after we got that “getting to know your candy tastes” talk out of the way, I introduced her to these, Butterfinger cookies.

Whitney, enjoying her new favorite cookie dough.
Whitney, enjoying her new favorite cookie dough.

This recipe is a funny thing, because I have no idea where it came from. I know my mom found it somewhere, sometime between the day I was born and today. I do have an idea of how delicious it is. And how it could probably bring about world peace. I’m not even exaggerating.

Butterfinger Cookies

  • Servings: 3-4 dozen
  • Difficulty: easy
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Ingredients:

  • 1/2 cup unsalted softened butter
  • 3/4 cup white sugar
  • 2/3 cup brown sugar
  • 2 egg whites
  • 1 1/4 cups peanut butter
  • 1 1/2 tsp vanilla
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Bag of Fun SIze Candy Bars (or 5 full size Butterfingers)

Directions:

  1. Preheat oven to 350 degrees.
  2. Unwrap Butterfingers (clearly) and load into a Ziploc bag.
  3. Smashy smashy those Butterfingers!
  4. In a mixing bowl, mix sugars, eggs (remember just whites), vanilla, peanut butter, butter, and baking soda.
  5. Whip for 30 seconds.
  6. Add flour, mix until just combined.
  7. Add crushed Butterfingers. Again, mix until just combined.
  8. Spoon onto a cookie sheet.
  9. Bake 10-12 minutes.
  10. Let cool on sheet for 1-2 minutes before removing to wire rack.

Food

S’More Nutella Brownies

I have a slight addiction to Nutella. To the point where we cannot have it in the house, for fear of me kidnapping Tucker and holding him ransom until Charlie gives me the Nutella I had previously asked him to hide from me. Not that that ever happened. Or anything.

Anyway, World Nutella Day (February 5th) exists. It is a real thing. And I found myself completely Nutella-less on this day. It was, to put it lightly, a culinary tragedy. Luckily, I cannot be restrained to a single day, and decided to dream up a Nutella Recipe fit for a Queen and bake it on another day. Because in our household, every day is World Nutella Day.

The recipe turned out as I imagined. A crackpot of happiness, euphoria, and rainbows packaged into an edible square or rectangle. This is the Holy Grail y’all. The fountain of youth. I feel confidently about that. My dear friend Whitney was over and assisted in the photography. Try not to eat your computer screens.

S’More Nutella Brownies

  • Servings: Not Enough
  • Difficulty: Medium
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Graham Crust Ingredients:

  • 2 Packs Graham Crackers
  • ¼ cup Sugar
  • ½ tsp salt
  • 2 sticks butter (1 cup – melted)

Brownie Ingredients:

  • 2 sticks Butter (1 cup)
  • 4 Squares Unsweetened Chocolate (4 oz.)
  • 2 cups White Sugar
  • ½ tsp Salt
  • 4 Eggs
  • 2 tsp Vanilla
  • 1 ½ cups Flour
  • 1 ½ cups Nutella (approximately one jar)
  • 1 bag of Mini Marshmallows

Directions:

  1. Preheat oven to 325 degrees
  2. Grind Graham Crackers in a food processor or find a burly man to crush them with his hands
  3. Combine ¼ cup Sugar, ½ tsp Salt, and 2 sticks melted Butter in a bowl with Grahams
  4. Press delicious Graham mixture into the bottom of a greased 9×13 pan (Note: if you want to sprinkle some Graham magic on top – reserve about a ½ cup of crumb mixture)
  5. Bake for 15 minutes
  6. While crust is baking – heat 2 sticks of Butter and Chocolate over Medium-Low heat on the stove
  7. Once Butter and Chocolate are melted, add Sugar
  8. Stir until dissolved (Please note – this mixture ends up looking a little weirder before it gets better, just trust the process)
  9. Once dissolved pour into a mixer, or mixing bowl
  10. Wait five minutes for mixture to slightly cool
  11. Add ½ tsp Salt and Vanilla
  12. Beat in one Egg at a time until batter is smooth
  13. Add Flour
  14. Pour Brownie Batter over Graham Crust
  15. Bake for 30-35 minutes
  16. While still hot, use a toothpick to poke holes around the brownie
  17. Melt Nutella over stove or in microwave
  18. Spread Nutella over brownies while still warm
  19. Scatter Mini Marshmallows until happy with Mallow-Coverage
  20. Broil on LOW for 2 minutes (or until golden brown)
  21. Let cool for ten minutes
  22. Cut while warm
  23. Or eat with spoon