Peanut Butter Cookies

Love is in the air! Can you feel it? I just love Valentine's Day and it's not just because you can eat candy all day long, although that is a big plus!

I wanted to whip up these cookies for our family Valrntine's Day party, but then decided I would have so many leftover that I should bake them ahead of time and send some to Remy's daycare teachers. I boxed them up in a pretty pink package and gave them to the front desk to be put in the break room. I know peanuts have ot be away from the kids, so this way the teachers can still enjoy them!

We will be having some tonight and freezing a few a well. I opted for dove chocolate, instead of the reeses peanut butter hearts. I just love how creamy the chocolate is and think that the cookie has more than enough peanut butter. These are soft, moist and really yummy! I do admit that I hate the fact that you can't eat these until the heart becomes hard again - I wanted one last night but they take a few hours to set. I had one this morning and it was perfect. Yum cookies - Yay for Love!

Peanut Butter Cookies (from I heart Nap Time)
*the original recipe makes about 48 if you go with the 1" balls. I made mine a little bigger*
1 Cup butter, softened
1 Cup Creamy Peanut Butter
1 Cup Brown Sugar
1 Cup Sugar
2 Eggs (room temp)
1 1/2 tsp Vanilla
2 3/4 Cup Flour
2 tsp Baking Soda
Chocolate candies
1/2 Cup Sugar, for rolling cookies in

Preheat oven to 350 degrees.

Combine peanut butter, butter, brown sugar and white sugar in a large bowl. Mix well until combined.

Add eggs and vanilla and mix well.

Add flour and baking soda and mix until combined.

Place 1/2 cup sugar in a shallow bowl. Roll cookie dough into 1" balls and then roll in sugar. Place on baking pan.

Bake 10 minutes. Remove from oven and let cool 1 minute. Place chocolate candy on top and then remove from pan and let cool completely.

Peanut Butter Brownies

Do you ever bake something, or buy something, knowing the entire time you are doing it that it is a BAD idea? I tend to do that a lot. I'm all like 'Oh a brownie sounds good' and then I'm looking through my pinterest boards, baking a whole batch, then eating the end pieces to 'test' and then of course having a 'real piece' and then having a bite once they've all cooled. Dont forget that one I tried after they had frozen. It's just a really bad process and I know it every step of the way! But, I do it anyway and I enjoy each bite just like I should.

I looove these brownies. Especially because I keep them in the freezer and these came out undercooked. The best way to eat a frozen brownie is when it's undercooked because it's very soft, but without tasting completely like batter. If you are going to eat these fresh I would cook another couple of minutes but if you plan to freeze, just go with the recipe time.

and yes, that brownie is sitting atop a Hello Kitty Valentines box. Remy is giving those out, along with Rubber Duckies, to her classmates this year :) But I wouldn't dare give away these brownies with them.

Peanut Butter Brownies (slightly adapted from Blue Eyed Bakers)
1  package of brownie mix (I used Duncan Hines and a 10x10 pan)
2 eggs, room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 14-ounce can sweetened condensed milk
1/2 cup chunky peanut butter (not old-fashioned)
1 tbsp cremy peanut butter

Preheat oven to 350 degrees. Lightly spray a  baking pan - you can choose how thick you want them to be. for me I had to spread the brownie batter really thin, but I like how they came out.

In a large bowl, combine the eggs, oil and vanilla extract and whisk well. Add the brownie mix and stir until combined.

Spread half the brownie mixture into the pan first using a spoon and then using your hands to flatten evenly.

In a medium bowl, using a rubber spatula or spoon, mix together the sweetened condensed milk and the peanut butter until smooth. Gently spread the mixture over the first layer of brownie until evenly covering the brownie mix. (I found that I had a little leftover, so feel free to just eat that! :) )

Break the remaining browniemix into pieces and flatten with your hands and slowly and gently spread over the peanut butter mixture. It will be a bit messy. Use your hands to coax the final brownie layer into the corners and covering the peanut butter. (some of my edges weren't covered by the top brownie mix, but that turned out to be ok)

Finally, bake the brownies for 25-30 minutes until the top is set and the edges are lightly browning. Cool on a wire rack before cutting and serving.

Glazed Donut Muffins

I'm not sure it gets any better than donuts. I love chocolate, cake, candy, ice cream - any sweet food under the sun! But donuts are where it's at. If I drive by a DD it takes everything in me to not stop and get 2 a donuts. Naturally I was drawn to this recipe.

I baked them up and they sit in my freezer until I pop one out. I usually try to take slivers at a time to make it last half the day

I went with the double dip method on the glaze and next time I would even triple dip, because I had enough icing left over. I would cook them at the 15 minute mark too. Last time I did 17 and I just find the very bottom a little too done for me, but overall these are a keeper!

Glazed Donut Muffins (from My Baking Addiction) - makes 12
 1/4 cup butter

1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

Glaze
3 tablespoons butter; melted

1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water


Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day or store in the freezer, individually wrapped.

Cinnamon Baked French Toast

Overnight French Toast has really made its mark on the blog world over the past 2 years or so. I've been wanting to try it, but put it on that Christmas Morning list that I told you about before. I decided to go with this Pioneer Woman version. It was sweet with a crunchy cinnamon topping, which added a lot of texture and flavor. I loved that it made a lot so we were able to eat it over a few days, but also that I did all of my work ahead of time.

I am still wanting to try a lot more recipes. There are some blueberry ones and some with no topping that look completely delicious, but I always know that I have this one up my sleeve. Have you tried an overnight breakfast dish yet? It's perfect for if you have company or if you know you will jsut want to be lazy in the morning. Hey, that's how I feel everyday!

Cinnamon Baked French Toast (from Pioneer Woman)
1 loaf French Bread - I used sourdough
8 large eggs
2 cups milk (we used skim, but Ree uses whole)
½ cup heavy whipping cream
¾ cups granulated sugar
2 tablespoons vanilla extract

Streusel Topping:
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
1/2 cup cold butter, cut into pieces

Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.


In a large bowl, mix together eggs, milk, cream, sugar, and vanilla extract. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.

In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.

When you’re ready to bake the French toast, preheat oven to 350 degrees. Remove casserole from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

Serve warm with butter and maple syrup.

Cream Cheese Danish

Any kind of cheese is fine by me. Add it to something sweet and it's even better. I remember eating entenmanns cheese danish when I was younger. It was a treat and I really loved it. Soemtimes when I pass it in the store I am so tempted to purchase it - but being the only sweet eating in my house, I bring myself back to the reality that I would gain 5 pounds if I put it in my cart. Come on Remy, grow up and eat lots of good stuff with Mommy!!

This past year I really wanted to try out some recipes to become traditional holiday foods. So this was on my Christmas morning list. Surprisingly, Adam liked it! He is not a sweet eater at all, as I've mentioned before, so I was loving that he enjoyed it. I made it the night before but it was easy enough that I should have made it that morning.

Next time I would love to try this individual cheese danish recipe. They look so yummy!

Cream Cheese Danish (from The Adventures of Kitchen Girl)
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees and grease a 13X9-inch baking pan.

Lay a pack of crescent rolls in the pan and pinch the openings together.

Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white.

Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes

No Mess Party S'mores

I loooove smores! I always have marshmallows in the house, and I make them in the microwave. The problem is the marshmallow puffs so much and makes a huge mess. Lets face it - mess is just a part of the s'mores eating experience, but it doesn't have to be!

With the whole invention of fluff, and now the Jet Puffed version, we can premake our s'mores and eat them without having a white, sticky face! Hooray!

I admit that I liked these best once they had hardened up. I made them in the morning and left them out for a few hours, then put them in a tupperware container and by night they were all set up. Gooey but firm - yum! I enjoyed these for the next week or so. I'm not sure why but I tend to like things like candy a little stale and on the firm side, and that carried over into my s'mores. If you want them ooey gooey then eat them a couple hours after making, once the chocolate hardens.
No Mess Party S'mores
Graham crackers
Marshamallow Fluff (or Jet Puffed Marshmallow, which is what I used)
Semi Sweet or Milk Chocolate to melt (I just used chips)
Sprinkles

Using a double boiler, place your chocolate in the top dish and melt on low heat.

Meanwhile, break your graham crackers and place fluff between 2 crackers.

Once your chocolate is smooth and melted, dip your assembled crackers in and lay on wax paper. Shake your sprinkles on and allow the chocolate to cool and harden.

White Chocolate Cranberry Cookies

I wonder when cookies became a Holiday staple? I mean, if you are looking to bake something from Thanksgiving-New Years it is probably one of the first things that you think of. Especially when you have a cookie exchange, company or need a personal gift - you look for something new with a little kick.

Enter these babies. They pretty much scream Holiday Time. I love how the cornstarch makes them thick and soft and the cranberries add a perfect twist to the sweetness. Usually I'm not really a white chocolate chip kind of girl, but this cookie is an exception.

I love cookies for the reason that you can bake them, freeze and when you pull them out they are just as perfect as when they go in. If you're having a party it makes it so easy to have your dessert taken care of early. Or if you're making them as gifts you can do it ahead of time so that you arent in such a rush the night before you see the person.

I currently have a freezer full of 3 types of cookies (about 2.5 dozen or so of each) plus an entire gallon bag of Buckeye bark. Um yea, I think I'm on cookie overload, but this is the one time of year where I feel that is perfectly acceptable :) So even if you have no real excuse to bake more cookies, just throw them in the freezer once they are cooled and you can enjoy them yourself for weeks to come. Happy baking!

White Chocolate Cranberry Cookies (from Sallys Baking Addiction)
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips
3/4 cup dried cranberries


In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color.

Mix in egg and vanilla.

On low speed, mix in flour, cornstarch, baking soda and salt.  Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days. (I left mine in the fridge for a couple of hours and it was perfectly firm when I scooped it up)

Preheat oven to 350F.

Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop.

Bake for 8-9 minutes, until barely golden brown around the edges.  Do NOT cook them longer than 9 minutes.

 Remove and let cool for 5-10 minutes on the cookie sheet.  Transfer to cooling rack.

Cinnamon Roll Pull Apart Bread

Since it's our first Thanksgiving and Christmas as our own little family, I really wanted to start some traditions. I am carrying on the new pjs on christmas eve tradition that my family always had, but I wanted more. I had found this recipe and marked it under 'Christmas Baking' so that I would easily remember it. When we trimmed our tree, I had this sitting out to snack on. Maybe thats why Adam didn't actually put any ornaments on? Im not sure, but I do know that I want this to become a yearly thing.

I would bake it a couple of minutes less than the suggested 25, but I like everything just slightly gooey. And it made a perfect breakfast for the next morning, too. Like I said before, back to healthy eating for me. I dont even want to imagine the calorie count in this loaf, which we ate in under 24 hours.

Cinnamon Roll Pull Apart Bread (from My Chocolate Therapy)
2 3/4 cups all purpose flour
2 tbsp cornstarch
3/4 tsp salt
2 1/4 tsp dried active yeast
1/4 cup sugar
1/3 cup milk
1/4 cup butter
1/4 cup water
2 eggs
1 tsp vanilla extract

For the filling
2/3 cup dark brown sugar
2 tbsp ground cinnamon
1 tsp cornstarch

1/4 cup butter, melted

For the Glaze
3/4 cup powdered sugar
1/2 tsp vanilla extract
hot water

In the bowl of a stand mixer with the paddle attached, place the cornstarch, sugar, yeast, salt and 2 cups of flour.

Heat the milk and butter together in a small saucepan until the butter is melted. Remove from the heat and add the water. Let this cool for about a minute, then add the vanilla, and pour all the liquid into the bowl with the flour. Stir this all together until all the dry ingredients are moistened.

Start the mixer on a low speed as you add the eggs one at a time until they're just incorporated. Stop the mixer and add 1/2 cup more flour to the bowl. Mix again at low speed for about half a minute. Add 2 more tbsp of flour and mix in on medium speed until you get a smooth, slightly sticky dough (about 45 seconds).

On a work surface sprinkled with 2 tbsp of flour, knead the dough until it's not sticky (about 1 minute). Place the dough in a large, oiled bowl and cover it with cling film. Leave the dough to rise in a warm place until it's doubled in size which should take about an hour.


While the dough rises, make the filling by combining the dark brown sugar, cinnamon and cornstarch in a small bowl.

Once the dough is ready, lightly flour your work surface and gently tip the dough onto it, sprinkling a little more flour on top of the dough. Roll the dough out into roughly a 40 x 40 cm square, then brush about 2/3 of the butter over the entire surface of the dough.

Sprinkle 3/4 of the filling mixture evenly on top of the butter on the dough, then roll the dough tightly into a log.

Place the log horizontally on your work surface. Take a piece of thread and place it vertically on your work surface. With the thread still vertical, place log on top of the middle of the thread. Move the thread to the left or right, so it is still under the dough, and is 1 cm in from the end of the log. Take the ends of the thread and hold them above the log. Cross them over each other once and pull them away from each other until the thread has cut through the dough completely.

On a piece of baking paper, use a rolling pin to flatten each slice to 3-4 mm thick (or just flatten in your hand like I did) Brush the top of each flattened slice with a little of the remaining melted butter, ans sprinkle on about 3/4 tsp of filling mixture. Place them on top of each other so you have 4-5 stacks each containing about 5 slices.

Grease a 9x5x3 inch loaf pan and preheat your oven to 350 degrees F. Place your stacks of dough into the greased loaf pan, cover loosely with clingfilm, and leave to rise in a warm place for about 30 minutes

Bake the bread for 25-35 minutes when it should be golden brown on top. (like I said, I baked for 25 minutes and it was slightly more cooked then I prefer). Let it cool in the pan on a wire rack for 15 minutes. Meanwhile make the glaze by stirring the vanilla then the hot water, a little at a time into the powdered sugar in a small bowl until you get a slightly runny icing.

Turn the loaf onto your plate and drizzle the icing overtop.

 

Top O the (Blueberry) Muffin to You!

It isn't very often that I bake something that Adam will eat. In fact, unless we have cookies (in the freezer) or cookie cake, he really doesn't eat baked goods. I found these muffin tops on pinterest and thought I'd bake them up since I've had 1 cup of blueberries in my freezer for a little while now, with no real vision for them.

I failed to get any kind of decent photo of these, and its a shame because they really are very tasty! Even Adam raved about them, twice. Which let me tell you, that doesn't happen often. They are perfect for company or to throw in the freezer, individually wrapped, for a snack or breakfast on the go. Personally, I would throw in more blueberries next time. I will also put in some of the juice to make them more blueberry throughout, like the original posters photos. Either way, it's Goodbye stumps and hello tops. Oh, and try to not think of the Seinfeld episode while you bake and eat these - I bet you can't do it!

Blueberry Muffin Tops (from Iowa Girl Eats)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup salted butter, softened
1 cup sugar
1 egg
1/3 cup milk
1 teaspoon almond extract (I used vanilla and everything was still a-ok)
2 teaspoon lemon zest, about 1 lemon
1 cup frozen blueberries, thawed and drained

Preheat oven to 375 degrees.

Combine flour, baking powder, and salt in a bowl, set aside.

 In the bowl of your mixer, cream together butter and sugar until well combined. Add in egg and beat until combined. Add milk, almond extract and lemon zest then beat until combined.

Slowly add dry ingredients into the wet ingredients, and mix until combined. Gently fold in blueberries. The dough will seem too thick, but just keep at it!

Refrigerate the dough for at least one hour, then shape into large balls.

Bake 6 to a baking sheet for 13-15 minutes, or until slightly golden brown on the bottom, and set on top.

Do not overbake, Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool all the way. If you don't plan to eat these all immediately, once they cool wrap each top in plastic wrap and then put them all into a gallon freezer ziploc and freeze.

Peanut Butter Cups

My motto is that every diet deserves a treat. I never fully cut out sweets because it is just impossible for me and I would end up going on a 3 day chocolate binge a couple of days in.

Especially with having to tote little Remy around now I try to make things that I already have the ingredients for. So, I scraped all around our pb jar and added a chopped milk chocolate square to the chocolate bowl. Everything came together so fast and easy, and I got 24 mini muffin tin pb cups out of this recipe. I am storing 6 in the fridge and the rest are in the freezer.

These really do taste like the real deal. They are addicting, delicious, melt-in-your-mouth yummy. They would be perfect for a party, or as a small treat for you of course! I never thought that there would be a good homemade peanut butter cup recipe, but this is it. So go ahead, make these and enjoy :)

Peanut Butter Cups (from Blue Eyed Bakers)
1/4 cup butter, cut into cubes
3/4 cup peanut butter
3/4 cup graham cracker crumbs, about 4 whole crackers
1/4 cup sugar
1 cup semisweet or milk chocolate chips
1/4 cup milk

Line a muffin tin (large or mini) with paper liners.
In a microwave safe bowl, melt the butter & peanut butter together for 45 seconds. Stir until smooth. Add graham cracker crumbs and sugar and mix to combine. Distribute mixture evenly between the prepared muffin cups. Refrigerate for 15 minutes to set peanut butter layer.

After the peanut butter has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is just melted. Stir until smooth. Distribute chocolate evenly over the top of the peanut butter layer. Chill until firm, at least 30 minutes. Store in the fridge. or just devour!

Paper Chocolate Chip Cookies

There are so many recipes out there for chewy, thick chocolate chip cookies. I admit that I love this kind of cookie, especially gooey in the middle, but sometimes I want to mix it up. When I saw these thin chocolate chip cookies on Pinterest, I pinned and decided to make them to store in the freezer. My mom is one who likes really crisp cookies, so this recipe reminds me of her. They are paper thin but the centers remain chewy, with a crisp outside. You get the best of both cookie worlds and I honestly have eaten way too many of these in the past few days.

These do take a while to make as you need to leave plenty of room for the cookies to spread on your baking sheet, so you will do plenty of batches. I also suggest not using the parchment paper and just opting to drop the dough onto the baking sheet itself. I ended up freezing some of the dough in balls to bake later because I was tired of standing for 2 hours, and I had already baked plenty! Just ignore how much butter is in these when you indulge, since the recipe makes so many there isnt too much butter in each (at least thats what Ive been telling myself).

Paper Chocolate Chip Cookies (from Martha Stewart)
3 1/2 cups all-purpose flour
1 1/2 teaspoons table salt
2 teaspoons baking soda
1 pound (4 sticks) unsalted butter, room temperature
3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips (or 2 cups like I did)

Preheat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside. In a large bowl, sift together the flour, salt, and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugars, and beat until combined and fluffy. Beat in the eggs and vanilla until well blended.

Add flour mixture, and beat on low speed until combined. Add the chocolate chips, and beat until combined.

Drop 2 to 3 tablespoons of batter at a time onto baking sheets (a cookie scoop is ideal for this batter), about 2 inches apart. Bake until golden brown, about 8 minutes, rotating halfway through. Remove the cookies and the parchment paper from the baking sheets, and let cool on a rack. (like I said, I found putting the dough directly on the sheets worked much better than the parchment paper, but feel free to experiment)

*Store in an airtight container or place directly in the freezer.

Pumpkin Pound Cake

I know that people often associate pumpkin with fall. There is this general idea that you wait until October to bake with it and stop in December. I for one am taking a stand against this, because pumpkin things are so delicious that we should be able to enjoy them year round!

I have been craving things like banana bread, pumpkin bread, carrot cake, etc. and so I decided to bake this pumpkin pound cake that I had pinned a while back. Since it's spring time there is no problem finding pumpkin puree on the shelf at your local grocery store, which is always half the battle for me come autumn.

I have devoured way too much of this already and will be happy to package it up for someone else to eat tomorrow. I enjoyed the addition of the vanilla pudding mix - I do think it added something new and helped keep the center moist and flavorful. If I would have been serving this for guests instead of slicing and freezing, I would have added the powdered sugar because that just tops it all off. I do recommend using a bundt pan (I need to go buy one!) if you can.


Pumpkin Pound Cake (via pinterest from Sing for your Supper)
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 package instant vanilla pudding mix
1 can (15 ounces) pumpkin puree
Confectioners’ sugar, for dusting

In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.
 
Transfer to a greased bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove from pan and cool completely. Dust with confectioners’ sugar. Serves 12-16

*Somehow I don't own a bundt pan and didn't even realize, so I made mine in a wilton pumpkin mold - you could also use a loaf pan. Just up the baking time (mine needed about 15 more minutes)

Chocolate Turtle Cookies

I think that I just found my new go-to holiday/event cookie recipe. These little round caramel pockets are so good and just have a great presentation about themselves. The glossy caramel is what really does it, in my opinion. And I love how they aren't too sweet - the chocolate cookie dough is just chocolatey enough to get the flavor without overwhelming when combined with the caramel.

My thighs will hate me for this recipe, or rather I will hate them, but sometimes it's just all worth it!

Chocolate Turtle Cookies (via Pinterest, from Pixelated Crumb)
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons (1 stick) butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream

 Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.

Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely.

Black and White Chocolate Chippers

Well, If you follow me on pinterest you know that I pin a lot of things. I usually start on the home decor board, wander to the womens apparel and the DIY boards and then end up at fitness. I get really motivated to eat clean and exercise, and then I visit the food board. I realize that really I should visit food first and fitness last, but it just never happens that way! And pinterest is the place to find some amazing looking things to stuff your face.

I've been craving sweets and so I dug into my pinboards and baked up a storm. I started with these cookies. They looked to me like they may taste like Panera cookies. I tried to make them XL sized, and learned that when using a cookie scoop you should press down in the center once you place on your baking sheet, or you'll get a nice dome shape on the top of your cookie.

Definitely let these cool all the way before you eat. I'm someone who likes undercooked cookies, but I have to warn against doing that with these. Cook for the full time for the best results. And I can guarantee they will be perfect pull-from-freezer cookies. They are chocolatey and a good mix of firm but chewy and soft.

Black and White Chocolate Chippers (via pinterest, from My Recipe Book)
1 3/4 cups flour
1 1/4 cups cocoa powder
1 cup white sugar
3/4 cup brown sugar
2 tsps. baking soda
1 cup butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
2 cups white chocolate chips

Preheat oven to 350 degrees and grease cookie sheet.

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla. 

In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet. 

Bake for 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Easy Popover Cinnamon Buns

I love using shortcuts for breakfast and Grands Biscuits really make things easy. These would be perfect to throw together for company, or just any day really. I didn't measure out any of the filling, but it's 2 easy ingredients to mix to taste.

If you like cinnabon icing, you will really enjoy this cream cheese icing recipe - so worth the calories that I'm sure are packed in! This whole package made baby and I very happy campers today.

Easy Popover Cinnamon Buns
1 can Grands Buttermilk Biscuits (8 biscuits to the can)
4 tbsp butter, melted
White Granulated Sugar
Ground Cinnamon

Preheat oven to 350 degrees. Spray 8 cups in a muffin tin with nonstick spray.

Mix together cinnamon and sugar to get desired taste.

Working with one biscuit at a time, flatten out into a square shape. Spoon melted butter on top and then sprinkle about 1 tbsp of cinnamon/sugar mix on top - the more the better for both!

Roll the biscuit and cut into thirds. Place all three pieces, cut side up, in a muffin cup. Repeat with remaining biscuits.

Bake for 14 minutes.

Make icing while baking and then top them off when warm.

Cream Cheese Cinnamon Bun Icing (from allrecipes)
2 ounces cream cheese, softened
7 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 tablespoons milk
1 1/2 cups confectioners' sugar
1/4 teaspoon salt

Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

PB & White Chocolate Chex Mix

If you're looking for something that is poppable and addicting, then you've come to the right post. Something that I love about this, besides how incredibly easy it is to make, is that you can custom fit it to any holiday with your sprinkles. Christmas, Valentines, St Pattys, Easter, 4th of July, Halloween, you name it! The most difficult part is waiting for everything to cool off as the aroma of chocolate and peanut butter overtakes your kitchen.

I admit that I like things sweet, so I used more confectioners sugar than the original recipe and I covered about 70% of my cereal mix in it and then 30% with sprinkles. You can add in any other things you want, too. I think that I would add raisins next time, and maybe some almonds.

PB & White Chocolate Chex Mix (from Apple a Day)

7 c. Rice Chex cereal
2 c. mini pretzels

1 c. white chocolate chips

1/2 c. smooth peanut butter

1/4 c. butter

1 c. confectioners' sugar

1/4 c. Sprinkles (any shape or variety, optional)

Place cereal and pretzels in a very large bowl.  In a spearate, small microwavable bowl, microwave baking chips, peanut butter and butter, uncovered, on high for 1 minute.  Stir, then continue heating in 30 second intervals, stopping each time to stir, until mixture is completely melted and smooth.  

Pour peanut butter mixture over cereal, stirring until evenly coated.

Place 1/2 of the cereal mixture in 1-gallon plastic bag. Add powdered sugar, seal, and shake until well coated. Spread on wax paper and sprinkle additional sugar on top, so that they are coated with white, sugary goodness. Let cool, 15-20 minutes.

Meanwhile, stir sprinkles into remaining cereal mixture. Spread on wax paper to cool, 15-20 minutes.  

In serving bowl, mix both cereal mixtures. Store in airtight container or divide among individual baggies and tie with festive ribbon.

Brownie Batter Pancakes

I have definitely been on a breakfast kick lately. I made french toast the other night and then these pancakes. And you know, the cereal and cinnamon roll cravings are still present. This is a skinny recipe, taken from the best weight watchers/skinny blog out there - Skinnytaste. Definitely check it out from the link below. These pancakes are not overly chocolatey and the recipe makes just enough for one person. Kill your chocolate craving at your main meal! I found this best served with fresh fruit.

Brownie Batter Pancakes (from Skinnytaste)
1/4 cup all- purpose flour
1/4 tsp baking powder
1 tbsp Hershey’s Special Dark unsweetened cocoa powder (I used dutch cocoa which is why they are a few shades lighter in color)
1 tbsp + 1 tsp sugar (I used 1 packet of splenda)
pinch of salt (optional)
1 1/2 tbsp unsweetened applesauce
1 tsp pure vanilla extract
5 1/2 tbsp skim milk

Mix dry ingredients very well, then add wet. Make pancakes!

*130 Calories in this recipe

Be My Valentine: Fruity Pebble Style

I have a tendency to gravitate toward sugary things - even in the cereal sense. While I love some plain chex or cornflakes, my heart belongs to lucky charms, cinnamon toast crunch, cocoa krispies and fruity pebbles. I try to only give in every once in a while, but love the colors and sugary goodness that these all bring to the table.

Valentines Day is the perfect time to use bright colors and heart shaped cookie cutters. These would be really easy to throw together for a child's friends or teachers, too. Caution: these are like a sugar explosion in your mouth! You probably won't be able to eat more than 1 at a time without needing a break, but they are super yummy and cute.

Fruity Pebbles Bars (from The Novice Chef - if you haven't, you must check out her blog. Great photography and recipes!)
4 tablespoons butter
10 oz marshmallows
6 cups Fruity Pebbles
white chocolate, for dipping

 Grease a 9x13 inch backing dish. Melt butter in a pan over medium heat. When melted, add marshmallows and stir until melted. Remove from heat.

Add cereal and mix well. Pour contents into baking dish and spread evenly. When cooled, cut into squares, or use a cookie cutter to make a shape of your choice.

Heat chocolate in a microwave safe bowl at half power in 30 second intervals, or according to package, stirring after each interval until chocolate fully melts. Dip top into white chocolate and sprinkle with extra fruity pebbles if you wish.

Swirly, Twirly Red Velvet Cheesecake Brownies

I haven't baked in a LONG time, and have been bookmarking a lot of new recipes lately. I found myself in need of a Valentine's Day treat and when I saw these brownies in my google reader, I just knew that I had to make them. Of course, I say that about A LOT of things but I actually did get around to baking these babies up.

I am pretty disappointed that mine didn't turn out as pretty, it's because when I mixed the milk with the 3/4 cups of batter, it didn't thin as much as it should have. So I might suggest making sure it's thin enough to swirl across the top and combine with the cheesecake. You also may try to swirl it into the bottom layer, I was just swirling the top cheesecake and dropped batter layers.

Either way, these were easy to put together. And they are still festive! They would also be good for memorial day, fourth of July, etc.

Swirly, Twirly Red Velvet Cheesecake Brownies (From the Novice Chef)
Red Velvet Layer:
3 1/4 cups flour
2 1/4 cups granulated sugar
3 tablespoons cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil
1 tablespoon vanilla extract
1 tablespoon red food coloring
2 teaspoons white vinegar
2 tablespoons milk

Cheesecake Layer:
2 8oz packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla


Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray with Baker's Joy.

In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, vanilla extract, red food coloring, and white vinegar.
Combine the dry and wet ingredients, until completely combined. The batter will be really thick! I loved this aspect as it made it very easy to clean up my bowl :)

Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the 2 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.

Pour the remaining batter into the prepared jelly roll pan and smooth out the batter to reach all the edges.

In your stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.

Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

Bake for 30 minutes, rotating half way through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting.

Chocolate Buttercream Icing - Happy New Year!

Wishing Everyone a very Happy New Year! Be safe and don't get bogged down in the resolutions :)

This chocolate buttercream is light and just sweet enough, without the chocolate being overbearing. I have been craving yellow cake with chocolate icing for weeks now, so I can't wait to bite into this! I went with a box cake but the icing is so easy to whip up that it's not worth skipping.


Chocolate Buttercream Icing (from Savory Sweet Life)
1 cup unsalted butter, softened
3 1/2 cups confectioners sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract
4 tablespoons milk or heavy cream (I went with skim milk because i forgot cream at the store - still comes out nicely but you know everything is better with cream!)

Cream butter in a mixing bowl until smooth. Add in 3 cups of sugar and the cocoa powder. Beat on low until the butter is absorbed into the dry ingredients.

Add in salt, vanilla and milk/cream and beat well, until combined. Add additional confectioners sugar if you need a stiffer icing. (I used the icing as is to spread and then added more sugar to pipe with)