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..........It's Just That Simple!

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something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Peanut Butter Cup Peanut Butter Brownies

Yup, not for all of us who are looking to take our belt in one(or maybe even two)holes that we gained over the winter months. So in other words, I am not going to be politically correct here.....these are calorie-laden, fat-laden and has a good amount of sugars. But I did enjoy one, or two of these double peanut butter, cookie-like, fudgy brownies.

Ingredients

For 9 Serving(s)

Recipe

  • Nonstick cooking spray
  • 3/4 cup peanut butter
  • 1/2 cup butter or margarine, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups flour
  • 2 teaspons baking powder
  • 1 cup(about 5 ounces)mini peanut butter cups

Peanut Butter Cup Peanut Butter Brownies Directions

  1. Preheat oven to 350-degrees F. Grease a 9-inch square pan with nonstick cooking spray; set aside. In a large bowl, beat peanut butter and butter until creamy and smooth. Add sugars, eggs and vanilla, continuing to beat until well incorporated.
  2. In a separate bowl, mix together the flour and baking powder. Add to peanut butter mixture and beat until just blended. Fold in the peanut butter cups and empty into prepared pan, leveling the top. Bake 40-45 minutes, or until it is pulling away from the sides of the pan. Let cool slightly before cutting and serving.
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