xiaoxl/recipe_data huggingface dataset:
White Loaf


Ingredients:
water, dry yeast, salt, sugar, butter, flour

Directions:
Dissove the yeast in warm water.
Stir in saslt, sugar and butter.
Beat in the flour.
Knead until dough is smooth and elastic.
Cover with towel or plastic wrap and let rise until double (1 1/2-2 hours] Punch down.
On a floured board shape it into a round loaf.
Cover with a towel and let rise (45 minutes].
Preheat oven to 400-degrees F.
Pat the loaf down with hands.
Using hands or rolling pin stretch it onto round flat sheet about 1/2 inch thick.
Starting with one side roll it into a loaf.
Place it seam side down on a lightly greased baking sheet.
With a sharp knife, cut 1/2 inch slash from one end of loaf to the other.
Bake in oven until browned and loaf is done about 25 minutes.
Cool.
Chef John's Granola
Category: breakfast-and-brunch
By Chef John

There's no better way to enjoy sweet, juicy, late-summer fruit than a parfait with yogurt and crunchy, homemade granola.

Ingredients:
¼ cup packed brown sugar
3 tablespoons maple syrup
2 tablespoons vegetable oil
½ teaspoon salt
1 ½ cups rolled oats
½ cup chopped almonds
½ cup raw pumpkin seeds
⅓ cup shredded coconut
½ cup dried currants

Directions:
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner. Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well, making sure all ingredients are coated evenly. Pour onto prepared baking sheet and distribute in an even layer. Bake in the preheated oven for 1 hour, stirring every 10 to 15 minutes lightly with the tines of a fork so mixture toasts evenly and granola is golden brown. Pour into a bowl and, while mixture is still hot, mix in currants. Cool. Store in an airtight container until ready to use.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 338.9
Fat: 16.4 g
Saturated fat: 3.2 g
Carbohydrates: 44 g
Sugars: 25.1 g
Dietary fiber: 4.7 g
Protein: 7.8 g
Sodium: 213.3 mg
Weight Watchers Chocolate Fix - 1 Point


Ingredients:
water, chocolate chips, baking powder

Directions:
Preheat oven to 350°F.
Spray 30 muffin tins.
Place bran in water and let stand for 5 minutes.
Add the remaining ingredients and mix well with a spoon.
Fill muffin tins evenly (a scant 1/4 cup per muffin].
Bake for 16-20 minutes - don't overbake!
Potato Skins
Category: appetizers-and-snacks
By KATHLEEND

Gouda cheese is piled generously on baked potato skins along with pepperoni and green onions.

Ingredients:
5 large baking potatoes
4 cups shredded Gouda cheese
3  chopped green onions
1 pound pepperoni sausage sticks, quartered and diced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat. Lower oven temperature to 350 degrees F (175 degrees C). Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet. Sprinkle 1 cup Gouda cheese thinly over potato strips. Top with pepperoni, followed by green onions and remaining Gouda cheese. Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 40 potato skins

Calories: 538.7
Fat: 33.3 g
Saturated fat: 15.3 g
Carbohydrates: 33.6 g
Sugars: 2.6 g
Dietary fiber: 4.2 g
Protein: 26.1 g
Cholesterol: 102.4 mg
Sodium: 1155.4 mg
Beer Bread


Ingredients:
self-raising flour, soft brown sugar, butter, fresh parsley, fresh chives, beer, cheddar cheese

Directions:
Preheat oven to 180°C/160°C fan forced.
Lightly grease a 20cm (base measurement] springform pan.
Place flour, sugar and 1 teaspoon salt in a large mixing bowl. Rub in butter using fingers until crumble. Stir in herbs.  Pour in beer slowly (it will foam]; mix lightly to make a soft dough (don't overmix]. Turn into prepared pan.
Bake for 45-50 minutes or until cooked when tested with a skewer.  Cool for 5 minutes in the pan; turn out onto a wire rack.  Serve bread warm or cold with cheese.
Warm Almond Crusted Manchego Cheese With Hot Garlic Vinaigrette


Ingredients:
all-purpose flour, egg, water, panko breadcrumbs, manchego cheese, olive oil, flat leaf parsley, olive oil, garlic cloves, sherry wine vinegar

Directions:
Set up three bowls:  1 with flour, seasoned with salt and pepper; 1 with egg and 1 tablespoon of water and seasoned with salt and pepper and 1 with bread crumbs and ground almonds.
Preheat oven to 450 degrees F.
Cut cheese into 2 equal pieces.  Dredge the cheese first in the flour, then the egg wash and finally in the bread crumbs.  Place the cheese in a small cazuela, drizzle with olive oil and season with salt and pepper.  Bake in the oven for 5-7 minutes or until golden brown and the cheese is soft.  Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds and parsley.  Serve with warm crusty bread.
For the Vinaigrette:  Heat oil over low heat in sauté pan.  Add garlic and cook until light golden brown.  Remove from heat and whisk in the vinegar.  Season with salt and pepper.
Individual Chocolate Truffle Cakes


Ingredients:
heavy cream, unsalted butter, Amaretto, fresh raspberries, bittersweet chocolate chips, unsalted butter, eggs, sugar, all-purpose flour, all-purpose flour, ice cream

Directions:
TRUFFLES: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt.
When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray.
Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
CAKE: Position a rack in the center of oven and preheat oven to 350 degrees. Spray 8 oversize muffin cups with cooking spray. Line bottoms with rounds of waxed paper.  Set aside.
In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
Meanwhile, in the large bowl beat on high speed, eggs, egg yolks, and sugar until tripled in volume, about 5 minutes.
On low speed, add in the chocolate mixture just until combined. Remove the bowl and fold in the flour, using a rubber spatula.
Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter.
Arrange cups on a baking tray and bake 15 minutes or until edges of the cakes begin to pull away from the sides of the cups. Let stand 10 minutes.
Invert onto individual dessert plates and carefully peel off paper. Serve warm with whipped cream or ice cream next to each cake and a few fresh raspberries.
Chicken Breasts Stuffed With Goat Cheese and Pumpkin Walnut Pest


Ingredients:
black walnut, olive oil, fresh sage, parmesan cheese, fresh parsley, garlic clove, red pepper flakes, pumpkin puree, chicken breasts, salt, pepper, olive oil, black walnut

Directions:
Pumpkin Walnut Pesto: In food processor; pulse walnuts until ground; add oil, sage, Parmesan cheese, parsley, garlic, salt, pepper and red pepper flakes; pulse until combined. Add pumpkin purée; pulse until combined.
Stuffed Chicken Breasts: Preheat oven to 400°F Fold Pumpkin Walnut Pesto into goat cheese.
Slice each chicken breast in half lengthwise through center, keeping edge intact to open like a book. Season all over with salt and pepper. Stuff evenly with goat cheese and pesto mixture. Secure with toothpicks.
Heat oil in large ovenproof skillet set over medium-high heat; cook chicken for 3 to 4 minutes per side or until golden brown.
Transfer to oven; bake for 13 to 15 minutes or until chicken is cooked through and instant-read thermometer registers internal temperature of 165°F Let stand for 10 minutes; remove toothpicks before serving. To serve, slice diagonally.
Tip: Using skin-on chicken breasts keeps the chicken moist and tender. Serve with roasted potatoes and roasted or steamed vegetables.
Turkey Goulash
Category: soups-stews-and-chili
By Denise Lutinski

A lighter version of the classic goulash. Serve with a salad for a quick and healthful meal.

Ingredients:
1 pound lean ground turkey
1 (14 ounce) can stewed, diced tomatoes
3 cloves garlic, minced
1 cup tomato sauce
2 teaspoons white sugar
½ teaspoon dried basil
1 (16 ounce) package bow tie pasta

Directions:
In a large skillet over medium heat, cook the turkey until browned. Stir in the stewed tomatoes, garlic, tomato sauce, sugar and basil, and then simmer for about 20 minutes. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, and then drain. Combine the pasta and turkey mixture; toss and serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 311.2
Fat: 6.1 g
Saturated fat: 1.6 g
Carbohydrates: 46.9 g
Sugars: 5.9 g
Dietary fiber: 2.9 g
Protein: 18.3 g
Cholesterol: 44.8 mg
Sodium: 325.2 mg
New England Soup Factory's Spicy Chickpea and Butternut Soup


Ingredients:
olive oil, fresh garlic, onions, celery, carrots, canned tomatoes, tomato juice, soy sauce, fresh lime juice, canned chick-peas, ginger, ground coriander, scotch bonnet pepper, coconut milk, flaked coconut, fresh cilantro

Directions:
Heat olive oil and garlic in a large heavy stockpot.
Sauté 1-2 minutes.
Add onions, carrots and celery.
Sauté 10-15 minutes.
Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.
Sweet Banana-Carob Shake


Ingredients:
bananas, vanilla-flavored soymilk, plain soymilk, carob powder, dates, vanilla extract

Directions:
If dates have been refrigerated, warm them a bit in the microwave, to make softer and easier to blend.
Slice the frozen bananas, this helps out your blender :-].
Combine all ingredients in a food processor or blender, and blend till very smooth (you'll have visible flecks of date skin but who cares].
Pour into 2 mugs and let them sit in the freezer for 20-60 minutes.
Enjoy your freezy treat!
Filet Mignon Marinated


Ingredients:
olive oil, seasoning salt, lemon-pepper seasoning, dried oregano, garlic powder, beef tenderloin steaks

Directions:
Combine first 5 ingredients in a large shallow container; add steaks.
Cover and marinate 3 hours in refrigerater turning occasionally.
Remove steaks from marinade.
Grill over hot coals 5 to 7 minutes on each side or until desired doneness.
Dee's Pork Chops


Ingredients:
pepper, paprika, chicken bouillon cubes, onion, water

Directions:
Season pork chops, in a baking dish, with pepper and paprika.
Add boullion cubes, onion, and water.
Cover with foil paper.
Bake at 375 degrees Fahrenheit for 2 hours or until tender.
Uncover and allow to brown, not burn, making sure there is still water in the bottom of the pan, for 10 to15 minutes.
Oatmeal Dried Fruit Cookies
Category: desserts
By matzahball

These are the best oatmeal cookies I've ever had! Very buttery and very hearty. Any dried fruit works well such as cherries, raisins, cranberries, blueberries, or chopped apricots. For a really decadent treat, use chocolate chips and nuts instead of fruit.

Ingredients:
1 ¼ cups butter or margarine, softened
1 ¼ cups brown sugar
1  egg
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups quick cooking oats
1 cup dried cranberries, or other dried fruit

Directions:
Preheat oven to 375  degrees F (190 degrees C) In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg,  then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 3 dozen

Calories: 133.2
Fat: 7 g
Saturated fat: 4.2 g
Carbohydrates: 16.4 g
Sugars: 7.2 g
Dietary fiber: 1 g
Protein: 1.7 g
Cholesterol: 22.1 mg
Sodium: 148.9 mg
Orange Soup (Lots of Veggies)


Ingredients:
onion, olive oil, flour, white beans, frozen broccoli, bouquet garni, herb seasoning mix, vegetable broth, milk, cheddar cheese, kosher salt, pepper, sweet potato, carrot

Directions:
In a large soup pot, saute the onions in olive oil.  Add flour and stir.  Cook, stirring, for about a minute to cook the flour.
Add the orange puree (sweet potatoes and carrots], white beans, broccoli, herbs, and vegetable broth.  Stir to scrape the stuff off the bottom of the pot.  Bring to a boil.
Cook for 20 minutes or until broccoli is soft and tender.
Remove from heat.  Add the milk and cheddar cheese.  Stir.
Use an immersion blender, food processor, or blender and blend until smooth and creamy.  You may need to do this in batches.
Season with salt and pepper as needed to suit your taste.
Chocolate Chip Bundt® Cake
Category: desserts
By dessertlover

Delicious chocolate chip Bundt® cake using dark and white chocolate chips! Definitely a keeper.

Ingredients:
2 cups white sugar
1 cup margarine
4 large eggs
2 cups sour cream
3 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
⅔ cup cocoa powder
¾ cup white chocolate chips
¾ cup dark chocolate chips

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®). Whip sugar and margarine together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in sour cream and vanilla extract. Sift flour, baking soda, and baking powder together in a separate bowl. Add flour mixture in 4 batches, beating batter thoroughly after each addition. Remove about 2 1/2 cups batter to a small bowl and add cocoa powder. Stir until dark in color. Stir in white chocolate chips. Stir dark chocolate chips into the light-colored batter. Layer the 2 batters, starting with the light-colored batter, into the prepared Bundt® pan. Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 1 hour 20 minutes. Cool on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 2 hrs
Yields: 1 Bundt(R) cake

Calories: 555.6
Fat: 27.8 g
Saturated fat: 10.8 g
Carbohydrates: 71.6 g
Sugars: 34.6 g
Dietary fiber: 2.3 g
Protein: 8.5 g
Cholesterol: 69.6 mg
Sodium: 451.2 mg
Strawberry Mousse Cups


Ingredients:
fresh strawberries, sugar, water, gelatin, heavy cream

Directions:
Place the strawberries in a saucepan and add sugar and water, cook over medium low heat.
Stir gently until the sugar has dissolved, simmer for 10 minutes until the strawberries are soft and syrupy.
Puree the strawberry mixture and gelatine in a food processor until smooth, set aside to cool.
Fold through cream, pour into 8 1/2 cup capacity serving glasses and refrigerate for 30 minutes until set.
Chocolava Cookies


Ingredients:
all-purpose flour, granulated sugar, brown sugar, baking powder, salt, butter, vanilla, icing sugar

Directions:
preheat oven to 350 degrees F.
Line cookie sheets with parchment paper.
In large bowl, combine flour, sugars, cocoa, baking powder, and salt, breaking up any lumps.
Stir in butter until mixture is combined and crumbly.
Add egg whites and vanilla, stir by hand until dough comes together.
Place a few tablespoons of icing sugar in shallow dish.
Roll dough into 1 1/2 inch balls, then roll in icing sugar to coat.
Place 2 inches apart on cookie sheets.
Bake 12 to 14 minutes.
Cool.
Cranberry Nut Bread


Ingredients:
flour, sugar, baking powder, salt, baking soda, butter, egg, fresh cranberries, walnuts

Directions:
In lg bowl, combine dry ingredients.
Cut in butter until crumbly.
Beat egg, juice and rind; add to dry ingredients.
Mix just until blended.
Add cranberries and walnuts.
Spoon into greased and floured loaf pan.
Bake at 350* for 65 minutes, until pick comes out clean.
Mediterranean Roasted Green Beans with Slivered Almonds


Ingredients:
vegetable broth, fresh lemon juice, extra virgin olive oil, green beans, salt, black pepper

Directions:
Preheat oven to 425*.
Lightly oil a baking sheet and set aside.
Combine the broth, lemon juice and oil in a glass measuring cup.
Place the beans on the prepared baking sheet and drizzle with the broth mixture.
Spread the beans out into a single layer.
Roast for 8 minutes.
Remove the baking sheet from the oven.
Season beans with the salt and the freshly ground pepper, then stir and turn over.
Sprinkle with the almonds.
Roast for an additional 5-7 minutes, or until the beans are wrinkled and tender and the nuts are fragrant and browned.
Serve immediately.
Coconut Cream Pie I
Category: desserts
By Dmarcks

Being a nurse, I have little time to put into fancy recipes.  This coconut cream pie is so easy and quick.  It is so good, it is sinful.  Use any pie crust you like.

Ingredients:
1 (9 inch) pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 ½ cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

Directions:
In a large bowl, combine the pudding mix and milk until the pudding mixture thickens.  Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding.  Pour the combination into the prepared pie crust. Spread the remainder of the nondairy whipped topping on top of the pie.  Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 1 - 9 inch pie

Calories: 358.2
Fat: 19.8 g
Saturated fat: 12.3 g
Carbohydrates: 42.7 g
Sugars: 26.8 g
Dietary fiber: 1.8 g
Protein: 3.7 g
Cholesterol: 3.7 mg
Sodium: 439.4 mg
Mediterranean Spice Rub
Category: side-dish
By CupcakeSparkles11

This spice rub is perfect for lamb, chicken or beef.  It can be used for satay or kabobs.

Ingredients:
2 tablespoons salt
2 tablespoons ground coriander
2 tablespoons ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground nutmeg
1 tablespoon black pepper

Directions:
Prepare the spice rub by stirring together the salt, coriander, cinnamon, cumin, nutmeg, and pepper in a small bowl. Store at room temperature in an airtight container. To use, coat meat liberally with the spice mix, and refrigerate at least 30 minutes before grilling or roasting as desired.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 /2 cup

Calories: 21.7
Fat: 0.9 g
Saturated fat: 0.3 g
Carbohydrates: 3.6 g
Sugars: 0.4 g
Dietary fiber: 2.2 g
Protein: 0.6 g
Sodium: 1746.4 mg
Real Shrimp Creole


Ingredients:
butter, flour, onions, celery ribs, bell pepper, lemon, rind of, garlic cloves, Worcestershire sauce, bay leaf, tomato paste, cajun-style stewed tomatoes, shrimp

Directions:
Make roux with the butter and flour, heat the butter and stir in the flour.  When roux begins to turn slight tan and is well mixed with the butter turn heat down to low. Continue cooking and stir occasionally. This should take about 45 minutes to one hour, but you want the roux to be a rich chocolate brown without burning. If it burns you should throw it out and begin again.
Throw everything into the pot except the shrimp.
May have to add 1 cup of water to thin a bit if too thick.
Simmer on low for one hour, add 1 tablespoon of brown sugar and mix in well.
Add the shrimp and cook until they are done about 20 minutes.
Serve over hot cooked rice. You may wish to add a sprinkle of gumbo filet to each dish.
I usually serve with some kind of hot bread and a salad on side. Good with a glass of red or white wine.
Oven Barbecued Chicken Thighs


Ingredients:
boneless skinless chicken thighs, barbecue sauce, Worcestershire sauce, vinegar, soy sauce, brown sugar, spicy brown mustard, salt, pepper

Directions:
In a mixing bowl, combine BBq sauce, worcestershire, vinegar, soy sauce, brown sugar, mustard, salt, and pepper.  Blend well.
Lay chicken in 1 layer in a well greased baking dish.
Pour sauce evenly over top of chicken.
Bake at 350 degrees for 40 minutes.
Turn over and bake an additional 35 minutes.
Roasted Red Pepper Pesto Crostini


Ingredients:
baguette, extra virgin olive oil, extra virgin olive oil, garlic cloves, parmigiano-reggiano cheese, fresh flat-leaf parsley, fresh lemon juice, cayenne pepper

Directions:
Preheat an oven to 350°F.
Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
Lightly toast both sides of bread in oven.
While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 teaspoons olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
Place the crostini in a single layer on a baking sheet.
Spread about 2 teaspoons of the goat cheese on each crostini.
Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto.
Sprinkle with the remaining 1 Tbs. parsley.
Red Velvet Cake With Cream Cheese Frosting


Ingredients:
buttermilk, eggs, vinegar, Wondra Flour, sugar, baking soda, confectioners' sugar, cream cheese, butter, vanilla, walnuts

Directions:
Pre-heat oven at 350 degrees Fahrenheit.
Mix all wet ingredients in a large bowl.
Set baking soda aside, then mix flour, sugar and cocoa in a medium bowl.
Take the large bowl with wet ingredients and add dry ingredients, mixing a little at a time until mixed well.
Add baking soda and continue mixing until mixed well.
Pour mix into 2 buttered/floured glass, 8” x 8” pans.
Bake 45 minutes.
Let cool….
Frosting:
Mix confectioners' sugar, cream cheese, vanilla, and butter in a medium bowl, until smooth.
Add chopped walnuts if desired, mix well.
Frost and decorate cake as desired.
Black and White Layered Brownie Delight


Ingredients:
all-purpose flour, baking powder, salt, butter, brown sugar, vanilla extract, eggs, cream cheese, sugar, eggs, all-purpose flour, all-purpose flour, baking powder, salt, butter, sugar, eggs, creamy peanut butter, milk, milk

Directions:
Line 13x9 inch pan with foil covering all sides.
To make Blondie Layer: Mix flour, cocoa, baking powder and salt. In another bowl beat butter, sugar and vanilla until creamy. Beat in egg, one at a time. On low, beat in flour mixture. Stir in peanuts. Spread into pan; level top.
To make Cheesecake Layer: Beat cream cheese until smooth. Add sugar, eggs and flour. Gently spoon over Blondie layer and carefully smooth over.
To make Brownie Layer: Stir in flour, cocoa, baking powder, and salt. In another bowl beat butter and sugar until creamy. Add eggs one at a time. Add peanut butter. On low speed add 1/2 the flour mixture then add 1/2 the milk. Repeat. Gently spoon over Blondie layer and carefully smooth over. Place a tent of aluminum foil over the top of the pan (make sure to "tent" the foil because otherwise the top brownie layer will stick to the foil and it wont look good].
Bake at 350°F covered for 1 hour, remove foil and bake 25-30 minutes longer. Place on rack to cool 30 minutes. Refrigerate at least 2 hours or up to 24 hours.
Garnish: Either prepare chocolate mousse mix according to directions using only 1 cup milk and spread on top or melt a jar of chocolate frosting for 30 seconds in the microwave and pour over the top (if you do this you'll want to refrigerate for an additional hour]. Once on serving plate garnish with caramel topping, chocolate shavings and chopped peanuts. Yum!