Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar | Tasty Tuesday | Kayla Kitts Photography

Tasty Tuesday!

It's been a while since I've done a Tasty Tuesday ... and well, I don't know about you, but that's just not gonna work for me!

I, thankfully, found this recipe on Kevin&Amanda a couple years ago - and it's been a hit ever since.  Kayders and I take goodies into Dominic's work often, and a guy there says he'd "pay so much money for these!" ... he's lucky I just love to bake ;).

Without further adieu:

--Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar--


These things are heaven I tell you.  Hea-ven.  Warning:  you will want a big glass of milk on hand.  You're welcome!

Amanda does a great job of showing you step-by-step directions - but it really is simple: layer, bake, enjoy!!


What you'll need:

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size 9x13 Brownie Mix
1/4 cup hot fudge topping


What to do:

- Preheat oven to 350 degrees.

Cookies:
- Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes.
- Add eggs and vanilla and mix well.
- In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined.
- Stir in chocolate chips.  (This is where I usually say to add extra chocolate in, but not this time.  Fear not - we will be adding it in there, I promise)
- Spread the cookie dough in the bottom of a 9x13 baking dish that's been lined with wax paper and sprayed with cooking spray.  (This will save your life.  Line that baby.)

Layer:
- Top with a layer of Oreos.  Yum, Enough said.

Brownies:
-Mix together brownie mix, add an optional (aka highly recommended) 1/4 cup of hot fudge topping to the mix.
- Pour the brownie batter over the cookie dough and Oreos.

- Amanda's recipe calls for covering with foil here - but I personally have had better experience without the foil.
- Bake at 350 degrees for 45-55 minutes.
- Let cool completely before cutting.
- Note from Amanda {and I second!} : brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.

Another note:  Store bought cookie dough can make your life easier I hear, but I have yet to try it =)

PS - totally going to give it a try with Holiday Oreos -- let me know if you do too! <3

Enjoy!
xo
Kayla

Babycakes | San Diego, CA | Feature Friday | Kayla Kitts Photography

Feature Friday!

-- Babycakes - San Diego, California --

Several weeks ago I had the pleasure of stopping by Babycakes while I was in San Diego, and I'm so glad I did!!  At first glance all I could think is "one of evvvvverything!"  I mean, really, it's a miracle I didn't leave with the entire front case of goodies!  I'm half depressed and half thankful that I don't live closer to this amazing place .. I don't think I could control myself, seriously.

These delicious little babycakes came in so many flavors I could barely choose, but somehow I narrowed it down to these four :  Oreo White Chocolate Mousse, Blood Orange, Marble Fudge, and Vanilla Raspberry.  ......Holy heaven on a plate!  And, helloooo, how cute is the "babycakes" on the plate? =D

More fun facts about Babycakes:  they've got a bar.  Ummm, fun much?!
I sure do love me a place I can grab food, dessert, drinks, and sit on the patio!!
This place is legit, I tell you.  If you're in the area, GO!  And if you're not in the area, get there! ;)

And a huge big shout out of love to Joyce & Jackson, who were so super sweet and helpful!

Enjoy this post of deliciousness ;)
xo


Blood Orange // Marble Fudge // Vanilla Raspberry

Nutella Swirl Zucchini Bread | Tasty Tuesday | Kayla Kitts Photography

Tasty Tuesday!

I can't lie .. I've become a little bit obsessed with Tasty Tuesday.  It totally gives me a reason to get away from the computer a bit, bake, and one of my favorite things to do: eat!  I do admit that I'm going to need to catch up on "business posts" but for now I'm happy to bring you the oh-so-delightful:

--Nutella Swirl Zucchini Bread--




Recently, we had a fun family day at the farmers market, and picked up zucchini among a plethora of other yummies.  I had already found this recipe from The Girl in the Little Red Kitchen, and was so excited to try it out!  I mean com'n ... you can't go wrong with Nutella!!  And if you don't agree with that, we're officially not friends ;)

Kidding, kind of - not really.

Best thing about this recipe:  it makes two loaves!
I kept one for us to hoard (*insert no shame here..), and packaged up the other one for a little thank you gift.

What you'll need:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup tightly packed light brown sugar
3 cups shredded zucchini
1 cup unsalted butter, melted
3 large eggs
6 heaping tablespoons Nutella

What to do:

- Heat your oven to 350 degrees F, and grease 2 9x5 loaf pans.
- In a large bowl mix: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
- Press out excess moisture from zucchini with tea towel or colander.  (I was in a pinch and just used some paper towels .. did the job.)  Add to the flour mixture.
- Pour in the melted butter and the eggs.  (My eggs weren't quite room temp, butthay.)  Stir until well combined.
- Divide the batter between the two pans, and drop 3 heaping tablespoons of nutella on the top of the batter to each pan. (I added a bit more, ;) cause I could.)
- Using a butter knife, swirl the nutella into the batter.
- Bake for 40-45 minutes or until toothpick inserted comes out clean.
- Let cool completely in the pans on a wire each before removing.  (I may or may not be the most patient person in the world, and give it about 15 minutes.)
- Store in an airtight container for up to 5 days
- And the delightful Girl in the Little Red Kitchen says that the bread can also be frozen for up to 3 months and defrosted by leaving it on the counter to thaw.  I have yet to try that, but good info to know!! =D


Also - a little note.  I did a bit of reading, and found out that bread packages well in parchment paper (and not so well in all other things, haha!)  So, parchment paper and ribbon it was.

Enjoy!
xo
Kayla

Follow me on instagram! @kaylakittsphotography


Choco-chip Banana Bread | Tasty Tuesday | Kayla Kitts Photography

Tasty Tuesday!

Another Tasty Tuesday.  I'm diggin' it.  ....Most likely because it gives me an excuse to try some new goodies, but hey.  Don't judge me.  ;)

Next up:

--Choco-chip Banana Bread--



My munchkin always says she wants bananas.  And thennnn... and then, she never wants to eat them.  So, without fail, I spied naners getting brown on my counter, and that was it.  I knew I must find a banana recipe to put those neglected things to good use.  I found this recipe on Seeking Joy, and I tell you, it is delish.  I found myself thinking "...I better grab some more bananas so they can be neglected..."  Ha!  We'll definitely be having this one again.

And, my goal of all Tasty Tuesdays:  easy.  super easy.

What you'll need:

1/4 cup vegetable oil
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1 cup mashed bananas (about 3 bananas)
1 cup chocolate chips (and a few more for good luck)

What to do:

Pre-heat the oven to 350 degrees & spray a large loaf pan.  (Like, really spray that bad boy)

Whisk flour, sugar, baking soda, salt, and cinnamon in a large bowl.  Mix in oil, bananas, and eggs.  Stir in chocolate chips and pour into bread pan.  Bake until toothpick comes out clean (I baked for 1 hour).  Cool in pan for about 10 minutes, remove to let bread finish cooling right side up.

I made a loaf this afternoon, and I'm not sure it will make it through tomorrow. ... Seriously.

=) Enjoy!
xo
Kayla

Follow me on instagram @kaylakittsphotography



Andes Mint Cookies | Tasty Tuesday | Kayla Kitts Photography

I'm super excited today!  I've decided to feature some new and fun things on my blog in-between photography posts, and I'm looking forward to letting you all in on some of my favorite things.  First up...

Tasty Tuesday!
(Ohhhh la la, right?!)


--Andes Mint Cookies--




This recipe.  Let me tell you .. it has *quickly* become my favorite go-to recipe.  And when I say go-to, I really mean it.  Like keep the Devil's Food Cake Mix and Andes on hands at all times, kind of go-to.  Like borderline obsessed, go-to.  Like don't know how I ever survived without them, go-to.  And for good reason! ;)  They're so super easy, so super quick, and a total hit with every.one.  I wrap them in cellophane on a cute plate, or toss them in a goodie box and add some ribbon, and they make a great gift / treat / thank you for any occasion!

I found this delish recipe here on Six Sisters' Stuff and am so glad I did!

What you'll need:

1 box of Devil's Food Cake Mix (I use Betty Crocker)
1/2 cup oil
2 eggs
Andes Mints (1 per cookie)

What to do:

Mix cake mix, oil, and eggs together.  Drop spoonfuls of dough onto baking sheet.  (I use a dark, non-greased tray, and a 1 tbsp. measuring cup to spoon and measure the dough.)  Bake at 350 degrees for 7 minutes.  *They'll look puffy, they'll go down.  Do not over cook.*  While cookies are hot, place one Andes Mint onto each cookie.  Let the mint melt for about 5 minutes and use a spoon / spatula to spread the it around like frosting.

That's it.  Eat while warm, eat while cooled.  Either way, they'll be amazing.  Let them cool before packaging.

Congratulations, you now have the recipe to the easiest.cookies.ever!  =D



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I'd love to see your cookies!  Tag me =)


xo
Kayla