Chocolate Hazelnut Biscotti Mix F

Chocolate Hazelnut Biscotti Mix in a Jar (Low Carb)

by Carolyn Ketchum in Recipes

In this age of crazy consumerism, a handmade, homemade gift can set you apart from the store-bought crowd. Bonus points if your gift comes in cool, pretty and useful packaging. It may be ridiculously trendy to give things in Mason jars tied up with festive twine but that hardly detracts from the heartfelt nature of the gift. I love this trend and I am jumping on the bandwagon with a loud thud. Move over and make a little room for me, would you?

Chocolate Hazelnut Biscotti Mix in a Jar | Bob's Red Mill

I love giving homemade baked goods during the holidays and I know they are always appreciated. But it can be tricky with the sort of gluten-free, sugar-free treats I like to make. In conventional goodies, sugar acts as something of a preservative, keeping them fresher for longer. Given the slightly more time-sensitive nature of some of my recipes, it can be better to give things as a mix and let the recipients have fun making them up on their own. Besides, then you can layer the ingredients prettily in a jar, tie them up with festive twine and feel like a homemade gift-giving rock star.

Chocolate Hazelnut Biscotti Mix in a Jar | Bob's Red Mill

These chocolate hazelnut biscotti are a wonderful gift to give, either as a mix or fully baked. Made with Bob’s Red Mill hazelnut meal and whole dry roasted hazelnuts, they are naturally gluten-free and intensely chocolatey. They are healthy and wholesome but they don’t taste like it one little bit. Winning!

Chocolate Hazelnut Biscotti Mix | Bob's Red Mill

All you have to do is grab a few quart-sized Mason jars, layer the ingredients, find a cute set of holiday printables for the labels and recipe cards and tie it all up with a pretty bow. I found that forming a cone with a large piece of paper was the easiest way to layer the ingredients with minimal mess. It also helped me pour the next ingredient in without disturbing the layer below it too much. And all your giftees need to do is add some oil and eggs and bake them up.

You may want to keep one of the mixes for yourself; these biscotti are that good. As long as you let them cool completely in the oven, they will crisp up nicely and are perfect for dunking in your morning coffee or afternoon tea. Enjoy and happy holidays!

Chocolate Hazelnut Biscotti Mix | Bob's Red Mill

Chocolate Hazelnut Biscotti Mix 

In a medium bowl, whisk together hazelnut meal, baking powder, xanthan gum and salt. Pour about half of the mixture into the bottom of a quart-sized mason jar. This works best if you use a piece of paper to create a cone through which to pour the mixture. Remove the cone and shake the jar to even the layer out.

Next layer the cocoa powder through the cone. Even it out by gently shaking. Layer the sweetener in the same fashion, then the remaining hazelnut flour mixture. Finally layer the chopped hazelnuts and chocolate chips.

Instructions for the recipe card:


  • 1 jar Chocolate Hazelnut Biscotti Mix
  • 6 tbsp melted butter or hazelnut oil
  • 1 large egg
  • 1 large egg white


  1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner. Transfer biscotti mix to a large bowl and whisk to combine. Add butter or oil, egg and egg white and stir until dough comes together.
  2. Divide dough in half and transfer to prepared baking sheet. Shape into two low, flat rectangles about 4 inches by 8 inches. Bake 28 minutes or until slightly puffed and just set to the touch. Remove from oven and let cool 20 minutes.
  3. Reduce oven temperature to 300F. Carefully cut into 1-inch slices and lay cut-side down on baking sheet. Bake 10 minutes and then gently flip slices over. Turn off oven and let biscotti sit inside until oven is cool.

Makes 20 to 24 biscotti

Carolyn Ketchum | All Day I Dream About FoodCarolyn Ketchum is the writer, photographer and almond flour wizard behind All Day I Dream About Food, a low carb and gluten-free food blog. Her mission is to prove to the world that special diets need not be boring or restrictive and that healthy dishes can be just as good, or better, than their sugar and gluten-filled counterparts. It’s astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment. Follow her on FacebookTwitterGoogle Plus and Pinterest for inspiring ideas for the low carb, gluten free lifestyle.

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Strawberry Jam & Butter Cookies-F

Strawberry Jam and Butter Cookies

by Cassidy Stockton in Recipes

I guess you could say these cookies are my jam… ha. In all seriousness, though, they are really good. If you have littles running around your kitchen, enlist their help. They will love jamming their thumbs down in each ball of cookie dough to make a well for luscious strawberry jam.  Of course, they might like it a little too much and leave you with nothing but thumbprints.

You can use any kind of jam you like, but we’re partial to strawberry. These are delicate, buttery cookies perfect for holiday parties and potlucks. They make a nice alternative to the endless array of chocolate and peppermint confections you find this time of year and look lovely wrapped with cellophane for a home-baked gift.

Strawberry Jam & Butter Cookies | Bob's Red Mill

Strawberry Jam and Butter Cookies

  • 1-3/4 cups Bob’s Red Mill All Purpose Flour
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • 3/4 cup Butter (1 1/2 sticks), softened
  • 2/3 cup Sugar, plus extra for rolling
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1/3 cup Strawberry Jam

STEP 1 Preheat oven to 350º F. Line two baking sheets with parchment paper or spray each with cooking spray.

STEP 2 In a bowl, whisk together flour, salt and baking powder.

STEP 3 In a separate bowl, beat butter and sugar until light and fluffy. Beat in egg and vanilla until just combined. Slowly beat in dry ingredients, mixing until just combined.

STEP 4 Roll dough into 1-inch balls and roll balls in extra sugar. Place on prepared baking sheets 2 inches apart. Press thumb gently into the center of each ball, about 1/2-inch deep. Fill each thumbprint with about 1/2 tsp jam.

STEP 5 Bake 15 to 17 minutes or until edges are golden. Cool on baking sheets. Makes 24 cookies.

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Cassidy Stockton Google: Cassidy Stockton
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Middle Eastern Chicken Soup with Freekeh - The Lemon Bowl F

Middle Eastern Chicken Soup with Freekeh

by Liz Della Croce in Recipes

When winter hits and the cooler weather sets in, I crave nothing more than a giant bowl of chicken soup. Growing up in a Middle Eastern household, my mom would often flavor our chicken soup with bright lemon juice, pungent garlic and warm cinnamon.

Instead of the traditional egg noodles, she would add chickpeas for added protein and fiber. For even more of a nutritional punch, this time I decided to throw in leftover cooked freekeh that I had sitting in the fridge. If you’re not familiar with this Middle Eastern ancient grain, it tastes similar to bulgur wheat but is a bit chewier and has more of a nutty, rich flavor.

Just before serving the soup, my mom would always throw in a big handful of spinach leaves and garnish with plenty of fresh minced parsley. Delicious on its own or served with a side of freshly baked pita bread and hummus, your family is going to love this Middle Eastern version of the classic chicken soup.

Middle Eastern Chicken Soup with Freekeh - The Lemon Bowl

Middle Eastern Chicken Soup with Freekeh

Makes 12 cups | Serves 6


  • 1 medium Onion – diced
  • 2 Carrots – peeled and diced
  • 3 Celery Stalks – diced
  • 3 cloves Garlic – minced
  • 2 teaspoons Cinnamon
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 8 cups Chicken Stock – low sodium
  • 20 ounces boneless, skinless Chicken Breasts
  • 14 ounce can Chick Peas – drained and rinse
  • juice of one Lemon
  • 8 cups Spinach leaves
  • 1 cup cooked Freekeh
  • minced Parsley


  1. Heat a large soup pot over medium high and spray with cooking spray or drizzle with olive oil.
  2. Add onions, carrots, celery, garlic, cinnamon, salt and pepper to the pan. Cook until vegetables are softened, stirring frequently, about 7-9 minutes.
  3. Pour chicken stock into the pan and bring to a boil. Add chicken breasts and bring back to a boil. Reduce heat to low and simmer until chicken is cooked through, 15-20 minutes.
  4. Remove cooked chicken breasts from the pot and set aside until cool enough to handle. Shred chicken or dice then return to the pot.
  5. Add chick peas, lemon juice, spinach and freekeh to the soup. Heat until spinach is wilted, about 5 additional minutes.
  6. Check for seasoning and adjust accordingly before serving with fresh minced parsley.

Nutrition Facts (per serving): 261 calories, 3 g fat, 0 g sat fat, 0 g trans fat, 50 mg cholesterol,  1187 mg sodium, 32 g carb, 7.4 g fiber, 6.3 g sugar, 29.2 g protein

The Lemon Bowl Head Shot 2013

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been creating delicious recipes using real ingredients with an emphasis on seasonality. Liz has appeared live on the TODAY Show and tapes regular cooking segments for her local NBC affiliate station. Through healthy eating and regular exercise, Liz has successfully achieved a personal weight loss milestone and has a passion for helping others reach similar goals. New in 2013, Liz launched Healthy Habits, a feature on The Lemon Bowl where her loyal readers and growing audience can find practical advice, resources and information on creating and maintaining a healthy lifestyle.

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Pecan Sandies F

Pecan Sandies

by Cassidy Stockton in Recipes

I have distinct memories of eating Keebler® Pecan Sandies as a kid. The way they crumbled as you bit into them and the warm flavor of butter and pecans. I couldn’t eat just one. I had to have as many as I could get away with. I honestly hadn’t thought of them in years, so imagine my delight when a fresh batch of these showed up at the office a few months ago. I learned two things that day- homemade pecan sandies were far superior to store bought and making them from scratch was ridiculously easy.

It makes sense. I whip up batch upon batch of shortbread  during the holidays and these are, in essence, just pecan-enhanced shortbread. I love the use of the food processor here- everything is done in the single bowl of your food processor. It doesn’t get much simpler and clean-up is a breeze. The hardest part of this recipe is waiting an hour for the dough to chill. I haven’t tried it, but I bet you could roll out this dough and cut it into fun shapes instead of circles- snowflakes would be especially pretty this time of year.

I hope you enjoy this recipe as much as I do. If our pastry flour is hard to come by, use all purpose flour instead.

Pecan Sandies | Bob's Red Mill

Pecan Sandies

  • 2-1/2 cups Pecan Halves, divided
  • 1/2 cup packed Brown Sugar
  • 1/4 cup Powdered Sugar
  • 1-1/2 cups Bob’s Red Mill Pastry Flour
  • 1/2 tsp Salt
  • 12 Tbsp Butter (1 1/2 sticks), chilled, cut into 1/2-inch cubes
  • 1 Egg Yolk

STEP 1 Process 1 1/2 cups pecans and sugars in a 10 – 12 cup food processor for 10 2-second pulses. Add flour and salt and process for 5 seconds. Add butter and pulse until mixture resembles coarse sand, about 10 2-second pulses. Add egg yolk and process until dough forms into a ball. 

STEP 2 Turn dough onto a 16-inch long piece of plastic wrap and shape dough into a 12-inch cylinder. Wrap dough in plastic wrap and refrigerate for 1 hour.

STEP 3 Preheat oven to 325ºF. Grease two baking sheets. Unwrap dough and cut into 1/4-inch rounds, turning dough after each slice to keep cylinder from flattening. Place on prepared baking sheets 1 inch apart. Using remaining pecans, gently press 1 pecan into each cookie. Bake for 22 minutes or until golden brown. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely. Makes 32 cookies.

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Onion Cheddar Mushroom Galette F

The Wonders of Whole Wheat Pastry Flour + Galette with Mushrooms, Onions, and Cheddar

by Jessica Fisher in Recipes

Years ago after a trip to see old friends of hers, my mom decided that she was going to revolutionize our family table. Her friends were kinda like hippies to us, so it didn’t bode well for us California kids who’d been living on pizza from a mix and mac and cheese from a box.

Mom bought whole wheat pasta and whole wheat flour and whole wheat muffins and a whole lot of whole wheat! Needless to say, this was a big shock to our systems.

I hate to say it, but our protests were a lot stronger than my mom’s resolve.

Onion Cheddar Mushroom Galette | Bob's Red Mill
Fast forward a dozen years and I was that young mom trying to get her family on a better diet. Like my mother before me, I decided to just go “whole hog” and do all my baking with stone-ground whole wheat flour. This was back in the days before the internet, when you couldn’t order groceries online, but were stuck with the very coarse, dense stuff that the grocery store sold.  And it was dense. Trust me.

You can guess how my brownies and apple pie went over. Everything tasted so wheaty.  Like mother, like daughter.

My efforts at improving my family’s diet were dashed – for a few years. My problem was that I didn’t understand that different flours serve different purposes.

I discovered whole wheat pastry flour and my life was changed. I know, that sounds pretty dramatic, but it’s true. I spotted a bag of pastry flour at the health food store — Bob’s Red Mill Whole Wheat Pastry Flour as a matter of fact — and gave it a try.

Wow. I could bake pancakes that didn’t land like bricks when I served them up. I could bake muffins that didn’t taste like a field in Kansas. I could bake brownies with whole grain and they didn’t taste “too healthy”.

I think that was when I heard angels singing.

Whole Wheat Pastry Flour

There’s been no looking back since that day. Whole wheat pastry flour is a regular item in my pantry. It’s been a favorite ingredient in my cookbooks. I use it in my holiday baking.

At first I just went halvsies. But, earlier this year, I baked one of my famous-at-my-house) Slab Apple Pies, but I substituted all the regular flour with whole wheat pastry flour . No one in my family even noticed! It was just as good as if it had all-purpose flour in it.

Whole wheat pastry flou0 is one of my best friends when it comes to making holiday treats just a little bit healthier. I use it in muffins, pancakes, waffles, cornbread, cookies, and pies. It goes super well in savory baked goods as well, like this Galette with Mushrooms, Onions, and Cheddar.

This is the perfect appetizer for your holiday get-togethers. The pastry is light and tender. The filling packs just enough punch to offset the richness of the crust. You might even serve it with soup and salad for a light lunch or dinner.

I think I need to make this for my mom and apologize, don’t I?

Onion Cheddar Mushroom Galette | Bob's Red Mill

Galette with Mushrooms, Onions, and Cheddar

  • 2 cups Whole Wheat Pastry Flour
  • 1 cup cold, salted Butter, cut into small cubes
  • 1 to 2 tablespoons Cold Water
  • 2 tablespoons Olive Oil
  • 1 Onion, thinly sliced
  • 4 ounces sliced Mushrooms
  • fine Sea Salt and freshly ground Black Pepper
  • 1 cup shredded Sharp Cheddar Cheese
  • 1/2 teaspoon Herbes de Provence
  • 1 Egg, beaten
  • 1 tablespoon freshly chopped Parsley, optional garnish

In a food processor fitted with a metal blade, place the flour and butter. Pulse for 12 to 15 seconds until coarse crumbs are formed. With the machine running, add the water drop by drop until the dough starts to hold together. Form the dough into a thick disk and wrap with plastic wrap. Chill in the refrigerator.

In a large skillet heat the oil until shimmering. Add the onion and mushrooms and cook until they are tender and starting to brown a bit. Season to taste with salt and pepper. Transfer the mixture to a small mixing bowl. Cool.

Once the mixture is cool, toss it with the cheese and Herbes de Provence.

Preheat the oven to 400 °. On a large piece of parchment paper, roll the dough out into a large circle, about 10 to 12 inches in diameter. Sprinkle the cheese and vegetable mixture on the pastry, leaving a one-inch border.

Brush the egg wash on the open border and fold it, in sections, over the filling. Brush more egg wash over the folded edge. Bake for 12 to 15 minutes until the cheese is melted and the pastry is golden. Sprinkle the parsley over the top and serve.

Jessica Fisher Color by Sharon Leppellere - smJessica Fisher is a mom of six children, aged 5 to 16. Homeschool mom by day, writer and blogger by night, she writes two blogs, LifeasMom and GoodCheapEats. She is the author of Not Your Mother’s Make-Ahead and FreezeOrganizing Life as MOM, and Best 100 Juices for Kids. Keep up with her on Facebook and Twitter.

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Oregon Trail Cookies | Bob's Red Mill

Oregon Trail Cookies

by Cassidy Stockton in Recipes

Break out of your holiday cookie rut with these Oregon Trail Cookies. They combine some of our favorite Oregon things- whole wheat flour, pumpkin seeds and cranberries. They have a nutty flavor from the whole wheat flour, a zing from the dried cranberries and a crunch from the nuts and seeds. Keep you and yours nourished during your holiday travels with a batch of these cookies on hand. With less sugar than most cookie recipes, it’s hard to feel too guilty about enjoying one. Your kids will feel like they’re getting a special treat and you can feel good about what you’re giving them.

Oregon Trail Cookies | Bob's Red Mill

Oregon Trail Cookies

STEP 1 Preheat oven to 350°F. Grease two baking sheets or line with parchment paper.

STEP 2 In a medium bowl, whisk together flour, oats, cinnamon, baking soda, baking powder and salt.  Set aside.

STEP 3 In a large bowl, beat butter, peanut butter, sugar and honey until smooth.  Add egg and vanilla and beat until combined. Add flour mixture and beat until just combined. Gently mix in almonds, pumpkin seeds, flax seeds and cranberries.

STEP 4 Roll dough into balls, about 2 tablespoons at a time and place on baking sheets, spacing about 3 inches apart. Flatten each cookie slightly.  Bake until golden brown, about 10 minutes. Cool on pan for 2 minutes. Move to wire rack to cool completely. Makes 16 cookies.

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Cassidy Stockton Google: Cassidy Stockton
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Peanut Butter & Honey Cookies | Bob's Red Mill

Peanut Butter and Honey Cookies

by Cassidy Stockton in Recipes

We just can’t stop eating these Peanut Butter and Honey Cookies! Especially since they are a lighter version of classic peanut butter cookies using whole wheat pastry flour and honey instead of white sugar. These cookies will be a big hit and no one will be the wiser about their healthy ingredients. We think Santa would love a plate of these with a glass of milk or, perhaps, a cup of coffee?

Peanut Butter & Honey Cookies | Bob's Red Mill

Peanut Butter and Honey Cookies

STEP 1 Preheat oven to 350 degrees F. Grease a baking sheet.

STEP 2 Whisk together flour, baking soda and salt. In a separate bowl, combine peanut butter and honey. Add egg and vanilla and mix well. Add flour mixture and gently stir until combined.

STEP 3 Roll dough into 2-Tbsp balls and place 1-in apart on prepared baking sheet. Flatten each ball with a fork, making a crisscross pattern. Bake for 10 minutes or until golden brown. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely. Makes 30 cookies.

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Cassidy Stockton Google: Cassidy Stockton
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Orca Bean Chili F

Orca Bean Chili

by Cassidy Stockton in Recipes

If I ever see a turkey sandwich again it will be too soon. That’s why I’m so glad to have this chili recipe up my sleeve and you will be, too. Orca beans are a very new product for us and we couldn’t be more excited. These beauties (named for their black and white color) are about the size of a black bean and have a creamy texture. Unlike many heirloom beans, these hold their color after cooking, making them a remarkable addition to any dish. These beans are grown in Moses Lake, Washington exclusively for Bob’s Red Mill. If you can’t find them locally, you can grab a bag of them on our website.

Orca Bean Chili | Bob's Red Mill

Orca Bean Chili

A flavorful chili with a slight kick, serve this with fresh cornbread and a sprinkling of cheddar cheese. 

Prep Time: 10 minutes | Cook Time:  60 – 90 minutes | Yield: 4 – 8 servings

  • 1 ½ cups Bob’s Red Mill Orca Beans
  • 7 cups Vegetable Broth and/or Water
  • 1 ½ cups chopped Yellow Onion (1 large)
  • ¾ cup chopped Poblano Peppers (2 medium)
  • 2 Tbsp minced Jalapeno (1 medium)
  • 2 Tbsp minced Garlic
  • 2 tsp dried Cumin
  • 1 ½ tsp dried Coriander
  • 1 tsp Chili Powder
  • 1 tsp dried Oregano
  • 1 tsp Salt
  • ¼ cup fresh Lime Juice (from 1 lime)

Step 1

Sort and rinse Bob’s Red Mill Orca Beans and place in a large soup pot with vegetable broth and/or water.  Cover and bring to a boil.  Reduce heat to medium-low and let simmer until just soft, about 45 minutes.

Step 2

When beans have slightly softened, add the onion, poblanos, jalapeno, garlic, dried herbs and spices, and salt.  Continue to simmer on medium-low until the beans have fully softened, another 15 – 30 minutes.

Step 3

Add fresh lime juice just before serving.

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Cassidy Stockton Google: Cassidy Stockton
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Chocolate Mint Brownies

by Erin Clarke in Recipes

If an Andes chocolate mint and a decadent fudge bar eloped to the North Pole and had a beautiful baby brownie, and if that brownie went on to be crowned homecoming queen, graduate from Harvard, and win the Nobel Peace Prize, it would be these Chocolate Mint Brownies.

Chocolate Mint Brownies | Bob's Red Mill

I’m not one to rush to superlatives or swoon at the concept of a soul mate, but these mint brownies are THE ONE. A lifetime fan of the chocolate-mint flavor dream team, as well as a self-proclaimed brownie aficionado, I can say with confidence that no other chocolate mint dessert compares to these mint brownies. They are transcendent.

The brownie layer is deep, dark, and decadent, a chocolate-lover’s paradise. On its own, it nearly risks being too rich, but the fluffy, fresh mint layer majestically lightens and balances it. The mint layer, in turn, is balanced by a thin lid of unsweetened chocolate. I love sinking my fork into the shiny chocolate top, watching it crackle over the York Peppermint Pattie mint filling below, then forge into the fudgy brownie base.

Chocolate Mint Brownies | Bob's Red Mill

The origin of this recipe is my friend Elizabeth, who years ago slide an innocent-looking pan of brownies (if there can be such a thing) my direction and asked if I’d like to try, “the best mint brownies ever.”  They were so incredible, I nearly seized the pan and made a run for it, but a slug of milk returned me to my senses. I asked for the recipe instead. Elizabeth obliged.

Today’s recipe is a lightly adapted version of Elizabeth’s. I modified the brownies to be thicker and fuller, as well as to fit into an 8×8-inch vs. 9×13-inch pan. The brownie thickness is simply because that’s how I believe a brown should be. The smaller pan is an act of self-preservation—once I begin work on these brownies, self-control becomes a mere hypothesis, so the smaller pan is prudent. Trust me.

To keep things from completely rolling off the edge of reasonable brownie behavior, I also baked these mint brownies with Bob’s Red Mill Whole Wheat Pastry Flour. It’s completely undetectable, adds fiber, and allows you to feel a bit more confident about that extra slice you just snuck. I plan to use it in many of my baked goods this holiday, and I know my family won’t suspect a thing!

Chocolate Mint Brownies | Bob's Red Mill

To celebrate the start of the holiday baking season, Bob’s Red Mill for giving away a prize pack filled with high-quality baking essentials. One lucky winner will receive:

To enter the giveaway: Visit The Law Student’s Wife and scroll to the bottom of the post. You’ll find full entry details, as well as multiple ways to win!

Chocolate Mint Brownies

Yield: 1 8×8-inch pan


For the Brownie Layer

For the mint layer:

  • 3 tablespoons Unsalted Butter, softened
  • 1 -1/2 cups Powdered Sugar
  • 1 -1/2 tablespoons Milk
  • 3/4 teaspoon pure Peppermint Extract
  • 2 drops Green Food Coloring

For the topping:

  • 1 -1/2 (1-ounce) squares Unsweetened Chocolate
  • 1 -1/2 tablespoons Unsalted Butter


  1. Place rack in the center of your oven and preheat the oven to 350 degrees F. Grease an 8×8-inch pan and set aside.
  2. Prepare the brownie layer: In a heat-proof bowl set atop a pan of simmering water so that the bottom of the bowl does not touch the water’s surface, melt the 12 tablespoons butter and 3 ounces chocolate together. Stir frequently and watch carefully so the chocolate doesn’t burn. When the chocolate has nearly melted, remove from heat and stir until smooth. Set aside and let cool completely.
  3. Once the chocolate has cooled, add the eggs one at a time, beating well after each. Add the vanilla extract and sugar, beating thoroughly. Add the whole wheat pastry flour and all purpose flour, then beat until blended.  Spread the batter evenly in the prepared pan and bake for 20-25 minutes, until the middle appears set and a toothpick inserted in the center comes out clean. Let cool completely.
  4. Prepare the mint layer: In a medium bowl, beat the 3 tablespoons of softened butter and powdered sugar together. Add the milk and vanilla, beating until smooth, then beat in the food coloring.  Spread over the cooled brownie base and refrigerate until firm.
  5. For the topping: Melt the 1 1/2 ounces chocolate and 1 1/2 tablespoons butter together, stirring until smooth. Drizzle over the chilled mint layer, then spread with spatula, gently covering surface with a very layer. Place in the refrigerator to set, then cut into squares. The brownies will cut more easily (and are delicious) when chilled. Enjoy with a large glass of milk.

Store leftover brownies in an airtight container in the refrigerator or wrap tightly and freeze for up to two months.

Erin Clarke

Erin Clarke is dedicated to wholesome food that tastes incredible. On her blog, Well Plated by Erin (, she shares approachable recipes for lightened-up comfort foods, healthier baked treats, and seasonal eating. She passionately believes that family dinner can be special without being complicated and that one need not sacrifice taste to enjoy a balanced diet. The Huffington Post named her as a “Best Food Blog for Eating on a Budget,” and her recipes have been featured on TODAY, Oprah, Parade, The Kitchn, and Cosmopolitan. She conducts televised cooking demonstrations and resides in Milwaukee, Wisconsin.

When Erin’s not in the kitchen, you’ll find her out running, working on long overdue photo projects, and exploring Milwaukee’s local food scene. She owns far too many plaid shirts and is convinced that bourbon should be classified as a condiment.

Keep up with her on Facebook, Twitter, Instagram and Google Plus


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Peanut Butter Brownies F

Peanut Butter Brownies

by Cassidy Stockton in Recipes

Words don’t do these brownies justice, but, because a recipe with no introduction would be weird, I’ll do my best to put into words how creamy, chewy, chocolaty and downright indulgent these brownies are. These are brownies that hover on the line between brownie and fudge. There should be a law that says they have to be cut into 1″ squares. If you like peanut butter and chocolate (and I’m just going to assume if you made it this far into the post, you do), you will go crazy for them.

Make a big batch this weekend. You’ve already indulged on Thanksgiving delights, why not balance out all that pumpkin pie with a bit of chocolate? I know you’re thinking I sound like a sugar-crazed lunatic, so be more reasonable than I am and save this for a rainy day. A simple recipe with big rewards. These definitely don’t need anything with them, though a scoop of vanilla ice cream might just balance out the richness of these brownies. And, if you eat the whole pan yourself, I won’t tell… I’ll be the girl in the corner hiding these from everyone else while I eat EVERY. SINGLE. ONE.

P.S. Check out the video below for a quick tutorial from Sally, our Business Analyst.

Peanut Butter Brownies

Peanut Butter Brownies 

For Brownie Base:

  • 6 oz Semisweet Chocolate Chips
  • 8 Tbsp (1 stick) Butter, cut into quarters
  • 3 Tbsp Cocoa Powder
  • 3 Eggs
  • 1-1/4 cups Sugar
  • 2 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1 cup Bob’s Red Mill All Purpose Flour 

For Peanut Butter Swirl:

  • 3 Tbsp Butter, melted
  • 1/2 cup Peanut Butter
  • 1/3 cup Powdered Sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla Extract


Set oven rack to middle position and heat oven to 350º F. Coat an 8-inch baking pan with cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 8 inches wide. Put one piece in the bottom of the greased pan, pushing it into the corners and up the side of the pan so that it overhangs. Overlap the second piece in the pan perpendicular to the first. Spray with cooking spray.


In a bowl, microwave chocolate and butter for 30 seconds. Stir and microwave for another 30 seconds. Stir and repeat until melted. Whisk in cocoa powder until smooth and set aside to cool.


For peanut butter swirl, combine peanut butter, powdered sugar, salt and vanilla in a bowl and stir until smooth. Set aside.


In a large bowl, whisk the sugar, salt, vanilla, and eggs until combined. Whisk melted chocolate mix into egg mix. Stir in the flour until just combined. Do not over-mix. Pour mixture into the prepared pan. Drop dollops of peanut butter mixture on top of brownie batter. Use a butter knife to swirl in the peanut butter.


Bake until a toothpick inserted comes out mostly clean, about 35 minutes. Cool on a wire rack for 1 hours. Pull from pan using foil liner. Cut into 2-inch squares when ready to serve. Makes 16 brownies.

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Cassidy Stockton Google: Cassidy Stockton
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