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But plain ole brownies can be boring sometimes. You can make a box of brownies a little fancier by adding m&ms, pretzels, nuts, or even sprinkles on top. Why not try something a little more out of the ordinary? Add wine!
No seriously… add wine!
This idea actually comes from my mother (Sharon). She makes a different baked good for the wine trail the winery we work for participates in every March. One year, after seeing a recipe for red wine chocolate cupcakes, she somehow came up with this idea. And boy and I glad she did!
With the fall season here, I like to make pumpkin bread. I usually get a neck pumpkin and cut it up and cook it until soft. Then I run it through the food mill and have fresh pumpkin puree. The puree can be used for baking or put in the freezer for later use.
If you’re not that ambitious, however, or if you want to make this recipe when pumpkins aren’t in season, the canned pumpkin puree works just fine too!
I’m not sure where the Pumpkin Bread recipe came from but it’s the best one I’ve found. It is so moist and flavorful. I like to make extra loaves and put it in the freezer. They never last long at our house!
Most kids go crazy for rice krispie treats. I was never crazy about them when I was little. I think it’s because I’m not crazy about marshmallows. But I remember this peanut butter and chocolate kind that I actually did like, but it was discontinued after only a short time. Bummer…
Cruising around Pinterest a little while ago, I found this recipe for Peanut Butterscotch Chocolate Crispy Bars from Annie’s Eats. They looked just like the ones from when I was little and they tasted even better! This is why I love Pinterest. You never know what you’re going to stumble upon there! Plus, it uses sugar and honey to hold the cereal together. Perfect if you’re not crazy about marshmallows!
I have to warn you, these Chocolate Peanut Butter Butterscotch Rice Krispie Treats (say that three times fast!) are super sweet. I normally love sweet things, but these were a little too sweet… I think next time I make them I’ll only make half a batch and cut back on the chocolate that’s on top. This batch lasted me forever because we cut them into much smaller pieces than normal rice krispie treats. On the bright side, they didn’t dry out or get hard or anything over time. I’m a glass is half full kind of girl.
As we’ve learned here at The PinterTest Kitchen before, sometimes a recipe turns out to be a huge Pinter-Mess regardless of how good it sounds or looks. Remember my chocolate and caramel microwave mug cake? or Allison’s nasty jello cookies? Those both were just plain bad.
Back when our Mom first signed-up for Pinterest, I was showing her the basics of how everything worked and we found a pin for Lemon Brownies. They looked really good (and maybe they somehow did turn out awesome for the person that posted it on Becky Charms) but they turned out to be just a Pinter-Mess for me!
The original recipe is for a light strawberry pie which I’ve also made before, but I just happened to have some fresh peaches on hand so I made peach instead! If you have a few blueberries on hand you can mix some of them into the pie. It could be made with raspberries also. You have access to fresh fruit almost all year long so the possibilities are endless. Just go with the fruit of the season!
We love versatile recipes here at the PinterTest Kitchen.
Plus, this is a healthier pie than most! For someone that has to watch their sugar intake, this pie recipe uses sugar-free or lighter ingredients.