Slutty Brownies

I came across this idea in Pinterest.  The recipe I found called for store bought refrigerator cookie dough and boxed brownie mix. I don't buy mixes, so I used my own recipes.  Here is my version.

Slutty Brownies

Brownie Layer:
4 ounces unsweetened baking chocolate (I use Ghirardelli)
3/4 cup (1 1/2 sticks) unsalted butter
2 cups sugar
1/4 teaspoon salt
3 eggs
1 cup flour

Cookie Layer:
2 cups plus 2 Tbsps flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 2 Tbsps sugar
1/2 cup plus 2 Tbsps brown sugar
1/2 teaspoon vanilla
1 egg
1 cup (6 oz) semisweet chocolate chips

Reese's Layer:
24 full sized Reese's cups

Directions:
Preheat oven to 350 ° (325° if using a glass pan)

Line a 9x13 pan with foil, leaving a 2" overhang on the long sides of pan. Spray with non-stick cooking spray and set aside.

Microwave chocolate and butter in a large microware safe bowl on HIGH for 2 minutes, or until butter is melted. Stir until chocolate is COMPLETELY melted.

Stir sugar and salt into chocolate until well blended. Add eggs one at a time, mixing well after each. Add vanilla. Stir in flour until blended. 
Set aside.

Cookie Layer:
Combine flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.

Press cookie dough evenly in the bottom of prepared pan.

Reese's Layer:
Open candy and place face down on top of cookie dough, spacing evenly.

Brownie Layer:
Spread brownie batter over the top of the Reese's cups and smooth out evenly.

Bake for about 45 minutes, or until a tester comes out mostly clean.
Cool COMPLETELY in pan.

Remove brownies from pan using the extending foil. Carefully peel off foil and cut brownies. Store in an airtight container.

Makes 4 dozen.

Raspberry Cobbler

Raspberry Cobbler

6 cups raspberries, fresh or frozen (thawed)
1 1/2 cups sugar
3 tablespoons flour
1 tablespoon lemon juice
1 1/2 cups water
3 tablespoons butter
1 3/4 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1/4 cup shortening
6 tablespoons whipping cream
6 tablespoons buttermilk

Put berries in a lightly greased casserole. Combine next 4 ingredients and pour over berries. Dot with butter. 

Bake in a 425° oven for 15 minutes. 

Meanwhile, make the crust. Combine the remaining dry ingredients; cut in the shortening. Stir in milks and blend well. Roll out and lay over the hot berries and tuck in. 

Bake 20-30 minutes more. Serve warm with cream or ice cream. 

Cornbread

Cornbread

1 1/2 cups cornmeal, see note
1 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups buttermilk
1 egg
5 tablespoons butter, melted

Preheat oven to 425°. Combine dry ingredients in a medium bowl. 
In a small bowl beat together the buttermilk, egg and melted butter. Pour over dry ingredients and mix till just combined. Pour into a greased 8" square glass baking pan. Bake for 20 to 25 minutes. Cut into squares and serve.

Note: Replace 1/4 to 1/2 cup of cornmeal with flour, if desired