What happens when Snoop-Dogg heads to the Martha Stewart Show for some brownie baking? Some rapping, some laughing and a lot of weed talk, that’s for sure. Gotta say, this makes us Stonyviewers think that Martha’s a bit more cool than we originally thought

For you Northeast Stonyviewers out there, you might have heard of the famous Manhattan Bakery, Magnolia. They’ve got an amazing Peanut Butter cookie and now you too can replicate those delicious cookies, at home, in the comfort of your cloudy living room

The original recipe is here, adapted from the Magnolia Bakery cookbook

• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup peanut butter at room temperature (smooth is good, chunky is probably better )
• 3/4 cup sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg, at room temperature
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter chips
• 1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Having friends over to blow clouds, hang out, maybe throw some Stonyview videos on ? Well, if you want to be the host everyone talks about as making the best Stony treats, this recipe is a MUST for your cabinet. Delicious, extravagant and impressive. Try them out and make sure you share – or you’ll eat the whole pan yourself!

The original amazing recipe is here.

• 2 Cups Peanut Butter
• 2-1/2 Cups Powdered Sugar
• 1/2 Cup Brown Sugar
• 1 Tsp Vanilla
• 1/2 Cup Graham Cracker Crumbs
• 1/2 Cup Butter, Melted

CHOCOLATE TOPPING (usually double this)

• Squares Semi-sweet Baking Chocolate
• 1 Tbsp. Peanut Butter

Combine all ingredients except topping ingredients.
Mix well and press into a buttered 9-inch pan.
Melt the topping ingredients together (the microwave works well for this) and spread over the top of the peanut butter mixture.
Chill until topping is firm.
Cut into squares.

Salt? Check

Sugar? Check

Chocolate? Check

Butter? Check

If you’ve got the munchies and your full-on salt & sweet tooth in effect there is NOTHING better than these delicious treats. Even better, they’re quick and easy to make soooo what’re you waiting for? Go make them and come back with pictures!

The original recipe is here

• 1 box(es) Saltine Crackers
• 1 cup Butter
• 1 cup Light Brown Sugar
• 1 bag Chocolate Chips (small Bag)
• 1 bag Chopped Almonds

1. Line a large bar pan with aluminum foil; spray a thin layer of Pam spray on the foil
2. Line up your crackers in the pan (8 rows of 5 crackers in each) with the salt side up
3. On your stove top, melt 1 cup of butter then add 1 cup of light brown sugar
4. Let the mixture come to a full roiling boil and then set the timer for 3 minutes
5. You will need to stir the mixture for the entire 3 minutes it is boiling
6. Pour the mixture over the saltines and spread it around (it will be very thick)
7. Put your pan in a 400 degree oven for 5 minutes
8. After it is done baking, pour one bag of chocolate chips on top and spread it around
9. Sprinkle the nuts on top
10. Put in the freezer to completely chill
11. When the treat is completely chilled, pull the tin foil off the back and then break into irregular chunks
12. Your yummy treat is now ready to share!

From one of our favorites, the Pioneer Woman, comes this extraordinary recipe for an out of the ordinary burger – one made with Grilled Portabella mushrooms, Brie, Zucchini, Squash and Red Pepper.

Best of all, it’s quite easy to make once you’ve got the ingredients!

• 2 whole Portabella Mushroom Caps
• 2 whole Zucchinis, Sliced Thin Longways
• 2 whole Yellow Squash, Sliced Longways
• 1 whole Roasted Red Pepper, Thinly Sliced
• 5 Tablespoons Balsamic Vinegar
• 2 Tablespoons Olive Oil
• ⅛ teaspoons Salt
• ⅛ teaspoons Fresh Ground Pepper
• 2 ounces Thinly Sliced Brie Cheese
• 2 whole French Hamburger Rolls

Place mushroom caps and sliced veggies in a large shallow baking dish. Sprinkle with balsamic vinegar, olive oil, salt and pepper and let marinate for 15 minutes. Place veggies over medium heat on grill and cook approximately 5 minutes on each side or until you veggies start to soften and you see grill marks. Place sliced buns on grill rack and watch carefully until lightly toasted.

Layer mushroom caps on bottom of your buns, top with slices of zucchini, squash and roasted red peppers. Top with 3-4 basil leaves. Spread brie on top half of warm bun and serve.

From “Joy the Baker” comes this absolutely amazing recipe for a Dutch Baby (if you don’t know, now you know…) with Orange Sugar. Perhaps a bit involved for those in the Stony mood, but if you’re feeling ambitious and hungry, give this a whirl and let us know how it goes!

Here’s the original recipe

Dutch Baby with Orange Sugar

adapted from Gourmet April 2009

Print this recipe!

• 1/3 cup sugar
• 2 teaspoon grated orange zest
• 3 large eggs at room temperature 30 minutes (run then under warm water if you’re in a hurry)
• 2/3 cup whole milk at room temperature  ( I used 2% and was happy)
• 2/3 cup all-purpose flour
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon salt
• 1/2 stick unsalted butter, cut into pieces

Put skillet on middle rack of oven and preheat oven to 450°F.

Stir together sugar and zest in a small bowl.

Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).

Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.

Serve immediately, topped with orange sugar.