A little Friday decadence ...

We will be gathering with friends this evening ... and I'm bringing dessert!  I have a reputation ... and it can be tough to live up to sometimes ... but I think this will do the trick.  

My daughter found this recipe about 7 years ago and I don't know where (so can't give appropriate credit).  If you even vaguely like chocolate and peanut butter, you're gonna love this!

Peanut Butter Brownie Trifle

1 pkg. (1lb 5.5oz) chocolate brownie mix

egg, water and oil per package instructions

1 pkg. (5.1oz) vanilla instant pudding mix
3 cups milk
½ cup creamy peanut butter
2 tsp vanilla
2 cups frozen whipped topping, thawed & divided

12 oz. peanut butter cups, crumbled
6-8 mini peanut butter cups, whole, for garnish if desired

In mixing bowl, combine brownie mix, egg, water and oil according to package directions.  Pour into a 9x13 baking pan and bake as directed.  Cool, then cut into 1" cubes.
Combine pudding mix with milk and beat with mixer at low speed until thickened, about 2 minutes.  

Add peanut butter and vanilla and beat until smooth.  

Gently fold in 1 cup whipped topping.

To assemble dessert: in a large trifle bowl (or other bowl) layer half of the cut brownies, followed by half of the cut candies and half of the peanut butter pudding mixture.  Repeat layers. 

This is how it looks after layering brownie and candy, before the peanut pudding mixture is added.

Top with remaining whipped topping and garnish with peanut butter cups.  Chill in refrigerator for several hours or overnight.   Serves 12.

I put the Cool Whip into a small plastic sandwich bag, then made a small clip on the corner; pressed topping out into small mounds and topped with peanut butter cups.

 

Potato Rolls tonight!

The holidays are over and we are returning to more normal routines.  Routine is good.  It’s comfortable and safe.  My winter routine is definitely a different pace than my summer and fall routines ... no craft shows anchoring my weekends, no early morning hours spent in the garden, no laundry on the line.  My days are spent working on jewelry and business ideas, baking and sewing, with a little office work thrown in for good measure.  Oh, and sometimes I even do housework!

Today I’m baking dinner rolls.  I don’t remember where the recipe came from but it’s been a staple at our house for several years.  Not only are these yummy, they can be made a day ahead and refrigerated until it’s time to bake them ... awesome when you need to save time at the last minute.  They come out the oven hot and fresh just when you need them.

Tender Potato Rolls
 
3 1/2 cups bread flour or all-purpose flour
1 package active dry yeast
3/4 cup water
1/2 cup milk
1/3 cup shortening
1/4 cup white sugar
1 teaspoon salt
1/3 cup packaged instant mashed potato flakes
1 egg

In a large mixing bowl stir together 1 cup of the flour and the yeast. In a medium saucepan heat and stir the  water, milk, shortening, sugar, and salt just until warm (120  degrees F to 130 degrees F) and shortening almost melts. Stir  in the potato flakes. Let stand for 1 minute. Add milk mixture to dry mixture along with the egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).  Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (about 1-1/4 hours).

Punch dough down. Turn dough onto a lightly floured surface. Divide the dough in half. Cover (with a clean towel) and let rest for 10 minutes. Lightly grease two 8x8x2-inch or 9x9x2-inch baking pans or 1 9x13 pan.

On a lightly floured surface, roll each portion of  dough to 1/2-inch thickness. Cut dough with a floured  2-1/2-inch round cutter. Place rolls in prepared baking pans.  Cover and let rise in a warm place until nearly double in  size (30 to 40 minutes).

Bake in a 375 degree F oven for 15 to 20 minutes or until golden.  Immediately remove rolls from pans. Cool the rolls on wire racks.

Make-Ahead Tips: Before letting the shaped roll dough rise,  cover shaped rolls in pan with oiled waxed paper, then with  plastic wrap, and refrigerate for 2 to 24 hours. Remove from the refrigerator and let stand, covered, at room temperature for 20  minutes. Rolls should be risen;  if not, allow a short time more to let them double from original size.  Bake following directions above. 

Raising Tip:  if you have an over-the-stove microwave (the kind with the light and vent fan), put covered dough into the microwave and turn on the light -- the heat from the light makes the  inside of the microwave perfectly warm!