Thanks!
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Here’s my typed version!
1 box brownie mix (or make your own, but that defeats the simplicity!)
1.5 c. (9 oz) milk chocolate
1.5 c. crunchy peanut butter (smooth if you don’t want peanuts)
1 T butter
.5 t. vanilla (optional)
3 c. Rice Krispies
Mix the brownies according to regular directions. Spread in a 9x13 baking pan and bake at 325 for 20 minutes, or until done to your liking.
A few minutes before the brownies are done, melt the chocolate, peanut butter, and butter in a large microwave safe bowl. Stir to combine. Stir in vanilla, if using. Add cereal, stir gently to mix.
Remove brownies from the oven when, spread cereal mixture evenly over the top of the hot brownies. Sprinkle with some flaky salt, if desired (do it!). Chill in fridge for at least 2 hours before cutting. These can be served cold, room temp, frozen but I think they’re best at room temperature.
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The first apple crisp of the season. Which seemed strange to be making when the AC is running but apples are everywhere right now. I used a combination of honey crisps and Ginger Golds. The ginger golds got a little saucier than I would prefer, but the girls have been digging in for breakfasts so no complaints here.
No picture but an almost empty pan. Good thing I have more apples. . .
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There has to be at least one bake with Italian plums for me as autumn approaches. Very easy bake. Both crust and crumb are the same recipe and only pitted cut plums are the filling. Definitely not too sweet. Its a recipe from Barefoot Contessa Parties. Can’t believe the book came out in 2001. Served with salted caramel ice cream.
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Oh I’m very interested in this recipe!
Kentucky butter cake, regular recipe split into two pans. The loaf is for mom to take to the beach. The other is for me 
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Such a pretty loaf pan!
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Thanks. I really the should use it more.
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Pear hazelnut chocolate cake adapted from “ Gateau” pg. 10. A favorite in this household, always happy to see pear season arrive! The pears were diced and layered along with some chocolate and hazelnuts. This certainly deserves some ice cream alongside.
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Ooh the floating desserts are back!!!
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I was waiting for you to notice 
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Putting on my list also!
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Niiiice!
(I think I froze the last 2 of mine - something to look forward to 
)
Try the jumbo ones sometime — I love them over all the others 
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My neighborhood bakery makes jumbo gougeres — the size of dinner rolls! — and they make a nice treat, warmed in the toaster oven.
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Oh wow!
The Boulud ones I referenced aren’t quite that large, but are bigger than normal.
There’s an italian restaurant near me that does a lovely version loaded with parmesan and pancetta that are the same size. Bit doughier, but still really delicious. I haven’t tried my hand at those yet.
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Oh lordy, I would be in big trouble.
Look on the lower left here to see what I mean. They could be mistaken for crusty rolls, but are pilllowy, cheesy goodness.
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The whole savory section would sink me 
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