Updated 12/1 – 9:29 AM
We’ve selected 30 recipes to make and taste here at Title Nine. We’ll be eating, eating and eating some more (then voting) next Monday, December 6th. Stay tuned for our lucky 9 winners!
Updated 11/29 – 3:43 PM
Thank you for submitting your awesome recipes! Stay tuned for winner selection details.
Submit your good to be bad (bad for you, but oh so delicious) recipe below for a chance to win one of nine Guilty Pleasures Gift Baskets. Plus, all of the winners will be featured in our very own T9 cookbook. Recipes must be submitted by Sunday, November 28th, 11:59pm Pacific to be eligible for a gift basket.
We’ve partnered with these fine folks:
(to bring you mouthwatering prize baskets)
Our Guilty Pleasure is Surprise Cookies
I batch of Chocolate Chip Cookie Dough
You can use any recipe you like or use a mix, but use butter instead of oil.
1 bag of miniature candy bars (Milky way, snickers, 3 musketeers mix) – NOT FUN SIZE
Mix Cookie Dough. Unwrap mini candy bars.
Using enough cookie dough to cover the candy bar, make a cookie dough ball with the candy bar in the middle. Bake as directed by the cookie dough recipe (normally 375 degrees for 11 – 13 minutes on ungreased cookie sheet). Let sit for 2 minutes before removing from pan.
When you take a bite, you get a surprise candy bar in the middle. Enjoy!
Karina’s Chocolate Coffee Brownies
(These are an absolute favorite at potlucks)
1 pound brown sugar (light or dark brown)
3/4 cup unsalted butter (1 1/2 sticks)
2 tablespoons fresh brewed French or Italian dark roast coffee
2 large eggs
2 tablespoons pure vanilla extract
2 cups white or whole wheat pastry flour
2 teaspoons baking powder
1 3/4 cups semisweet chocolate chips
In a saucepan on the stove (low heat) melt the butter and stir in the brown sugar. Add the coffee and stir. Mix in 1/2 cup chocolate chips until melted. Remove the pan from the stove and allow it to cool for 5 minutes.
In a large mixing bowl, beat the eggs with a wire wisk until blended. Slowly add the butter mixture. Mix thoroughly with a wooden spoon. Add the vanilla and mix thoroughly. Next add the flour and baking power, stirring until well mixed, scraping the sides of the bowl with a rubber spatula as needed. Mix in the remaining 1 1/4 cups of chocolate chips.
Pour the chocolaty mixture into a buttered 11 X 8 inch pyrex baking pan. Bake at 350° F for 30 to 35 minutes. They are done when lightly browned. Do not overbake. Allow to cool completely and cut into squares. Enjoy!
(adapted from The Silver Palate Good Times Cookbook)
Sinfully Stuffed Mushroom Caps
8 oz frozen spinach
1 lb large mushrooms, stems removed
4 oz cream cheese
2 oz feta cheese
2 oz crushed walnuts
3 cloves garlic
4 oz butter
4 oz gouda cheese
Preheat the oven to 350 degrees
Cook and strain the spinach. Mix the hot spinach with the cream cheese and feta cheese, add chopped mushroom stems and crushed walnuts. Warm over low until creamy.
Melt the butter in a separate saucepan and add garlic. Saute for 5 minutes, taking care not to burn the garlic.
Brush the garlic butter onto the outside of each mushroom cap, then fill with the stuffing. Drizzle the remaining garlic butter over every mushroom and top each with a square of Gouda cheese.
Bake for 15-20 minutes, or until mushrooms are cooked through. For juicier mushrooms, put into a glass bottomed baking pan and cover with tin foil for the first 10 minutes. Remove tin foil and add gouda slices.
Sometimes the simplest recipes are the most tasty!
This is my guilty pleasure recipe taken from my favorite guilty pleasure food blog: browneyedbaker.com. It’s an amazing recipe. Better plan to take it somewhere or serve it to someone else or the whole pan will call your name constantly until gone.
Marshmallow Crunch Brownie Bars
Yield: 24 bars
For the Brownie Base:
4 ounces unsweetened chocolate
2/3 cup unsalted butter
1¼ cups semisweet chocolate chips, divided
1-1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
For the Toppings:
1 bag (10½ ounces) miniature marshmallows
1½ cups milk chocolate chips
1 cup smooth peanut butter (don’t use natural peanut butter)
1 Tablespoon unsalted butter
1½ cups Rice Krispies cereal
1. Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.
4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.
5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.
7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
(Adapted from Culinary Concoctions by Peabody; originally from Buttercup Bakes at Home by Jennifer Appel)
Uncomplicated Chocolate Chunk Mocha Bundt Cake with Ganache
Everyone eats WAY TOO MUCH of this cake. This is supposed to serve 16 — try 3!
The most effort expended in making this recipe is the trip to the store to buy the ingredients. Soooooo easy…….just try to resist………
Preheat oven to 350F, grease/flour bundt pan.
2 T instant coffee granules
1/2 c hot water
1 pkg. (18.25 oz) chocolate cake mix
1 pkg. (3.9 oz) instant chocolate pudding mix
3/4 c sour cream
1/2 c vegetable oil
1-1/2 c chocolate chunks
If you want to get fancy, add a teaspoon or so of your extract of choice: vanilla, orange, almond, rum, lemon, peppermint, etc.
Bake 1 hour, cool 10 minutes, then invert on rack. When cake is cool, drizzle on ganache:
Bring 3/4 c heavy whipping cream to a simmer and whisk in 1-1/2 c chocolate chunks.
Eat and repeat!
CHOCOLATE-PEANUT BUTTER BROWNIES
adapted from a recipe by Carnie Wilson’s To Serve with Love, Copyright 2005
• 1 cup butter
• 1/3 cup Hershey’s (or your favorite brand) cocoa
• 2 cups sugar
• 4 eggs
• 1-1/2 cups flour
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1-1/4 cups chunky peanut butter
• 1/2 cup butter
• 1/4 cup Hershey’s cocoa
• 1/3 cup whole milk
• 8 large marshmallows or 1 c. mini-marshmallows
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 16-oz. pkg. powdered sugar, sifted
Preheat oven to 350. Grease a 13″ x 9″ x 2″ pan with butter. Melt the cup of butter and cocoa in a double boiler, or use a microwave on medium heat. Remove from the heat and cool. Blend in the sugar, eggs, and vanilla; combine with the flour and salt and add to the chocolate mixture. Mix to combine until there are no big lumps; pour into the greased pan and bake for 20 to 30 minutes. Do not overbake – a toothpick in the center should be almost clean.
Spoon the peanut butter over the hot cake and spread it evenly while it’s melting.
In a small saucepan, melt the butter, cocoa, milk, and marshmallows; add the salt and vanilla. Beat in the powdered sugar until it’s totally combined with no lumps. (You may find that you need less powdered sugar than the recipe calls for – start with about ¾ of the box and work up from there.) Spread this third layer over the cooled peanut butter.
The original recipe says this make 12 large brownies. I’d cut this into 24 brownies at least – these things are rich!
Hot Artichoke Dip
Mix all ingredients together in a crock pot for at least an hour before serving. Serve with crackers, ripped up baguette, french bread or just spoons. Goes best with friends, family and wine.
3 (8 oz) packages of cream cheese
4 oz shredded parmesan cheese
4 oz shredded mozerella cheese
12 oz chopped up artichoke hearts (plain or marinated)
3 oz can pimentos
4 oz sour cream
For a “healthier” version, low-fat sour cream and cream cheese work really well. It really is best to also go to the gym first thing in the morning before preparing this dish. 4 miles on the treadmill and a spinning class seem to add more flavor.
Quick English Toffee:
1/2 cup chopped pecans (I lightly toast mine in the oven for more flavor)
1/2 cup butter (1 stick)
1/2 cup firmly packed brown suger
1/2 cup semi-sweet chocolate pieces (I substitute Dark chocolate)
Sprinkle nuts in a buttered 9 inch pie plate. Melt butter in a heavy 1 1/2 quart sauce pan. Add suger. Cook over medium heat stirring constantly to 290 degrees (or if you don’t have a thermometer medium golden brown color). Pour toffee over nuts and sprinkle with chips. Spread with spatula and allow to cool. Break into pieces and enjoy.
These are something my mom makes every year that we all look forward too. I have changed it up just a little for my taste.
Sweet n’ Salty Butter Pecan Cookies! – my new favorite sinful cookie
1 1/3 cups chopped & toasted pecans (toast whole in 375 degree oven 8-9mins, & cool before chopping)
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1 cup butter
1/2 teaspoon salt
1/2 teaspoon espresso powder
1 teaspoon baking soda
2 teaspoons vanilla extract
3/4 teaspoon butterscotch, vanilla-butternut, or butter-rum flavor (or 1tsp spiced rum)
1 teaspoon vinegar, cider or white
1 large egg
2 cups King Arthur Unbleached All-Purpose Flour
1 1/3 cups butterscotch chips
*1/3 cup granulated sugar mixed with 1 to 1 1/4 teaspoons salt, for topping
*The sugar-salt coating can be made more or less assertive, your choice. Use the lesser amount of salt for a less adventuresome audience; the greater amount for those who love the salty/sweet experience. It’s easy to make some of both; just divide the dough in half, and make the coating both ways, rolling half the cookies in the saltier coating, half in the milder.
1) In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
2) Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
3) Mix in the flour, then the chips and toasted nuts.
4) If you’re going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less.
5)TO BAKE: Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2″ balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2″ between them on all sides; they’ll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4″ balls of dough.
6) Bake the cookies for 11 to 12 minutes — 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that’s been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they’ve set enough to move without breaking. Repeat with the remaining dough.
Yield: about 4 dozen 3″ cookies, or 7 dozen 2 1/4″ cookies.
PREHEAT OVEN TO 350
COOKING TIME: 12 MINUTES
2 CUPS FLOUR
1 TSP. BAKING POWDER
¼ TSP SALT
½ CUP COCOA
1 CUP SUGAR
1/3 CUP COOKING OIL
1 TSP. VANILLA
¾ CUP MILK
MIX TOGETHER FLOUR, SODA, SALT COCOA AND SUGAR, THEN ADD OIL VANILLA AND MILK BEAT TOGETHER (batter will be thick)
DROP TABLESPOON SIZE ONTO GREASED COOKIE SHEET BAKE FOR 12 MIN.
MATCH UP COOKIES BY SIZE AND SHAPE (should get about 10-12 cookies)
1 STICK BUTTER
1 CUP CONFECTIONARY SUGAR
3 HEAPING TABLESPPONS MARSMALLOW
1 TSP. VANILLA
MIX FILLING TOGETHER AND SPREAD BETWEEN COOLED COOKIES