Wednesday, December 11, 2013

Raspberry & Almond Shortbread Thumbprint Cookies

Raspberry & Almond Shortbread Thumbprint Cookies
yields: 3 dozen

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

1/2 cup confectioners sugar
3/4 teaspoon almond extract
1 teaspoon milk

Preheat oven to 350 degrees F. In a medium bowl, cream together butter and sugar until smooth. Mix in almond extract. Then add flour, dough will then start to come together. Roll dough into 1 1/2 inch balls and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb or finger. Then fill with raspberry jam. Bake for 14-18 minutes or until lightly browned. Let cool for 1 minute on cookie sheet. In a medium bowl, mix together glaze ingredients: confectioners sugar, almond extract and milk. Mix until smooth. Drizzle lightly over warm cookies.

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Monday, November 25, 2013

Orange Rolls

There is just something about having good rolls at Thanksgiving or any meal for that matter. This is a recipe that once you try you won't look any further and will continue to go back and back to this recipe. I remember as a little girl having these at many family gatherings. My Aunt Karen originally started making these rolls and they have gone from generation to generation! My mom makes these rolls and these knotted rolls atleast once a month for our family Sunday dinners. Yes, I know we are very very spoiled! And now I consider myself a HUGE roll snob and I think all my brothers and sisters and the in-laws in our family would say the same thing!

So next time you are in charge of the rolls at your thanksgiving, family dinner, party, or just want to spoil and refine your loved ones tastes....make these or these and they will love you forever!

The Best Orange Rolls

1/4 cup warm water
1 teaspoon sugar
1 Tablespoon yeast
3/4 cup butter
3 cups milk
3/4 cup sugar
1 Tablespoon salt
1 cup instant potato flakes
4 eggs, room temperature
8 cups flour

Combine warm water, yeast, and sugar in a bowl. Let sit for 10 minutes. Make sure that the yeast bubbles so that you know the yeast is good and is activated. While the yeast mixture is sitting, in a saucepan melt the butter and then add the milk. Heat until milk is warm. In a bread mixer add the warm milk mixture, then the yeast mixture and then while mixer is going add the sugar,salt,potato flakes, and 2 cups flour. Then add the eggs one at a time while it continues to mix. After those ingredients are all combined add the remaining 6 cups of flour. Mix for about 5 minutes. Dough will be sticky but will be off of the sides of the bowl. Cover and let rise for 1 hour.

1/2 cup butter, softened
1 1/2 cups sugar
Orange peel (for 2 oranges)

Roll out in a 36 inch by 12 inch rectangle. Spread softened butter all over and then evenly pour sugar over the butter and sprinkle orange peel evenly. Fold into a tri fold or letter fold and then cut into 1 inch strips (it will look and feel short but it will work out in the end) tie in a knot. and put onto cookie sheet (12 rolls per sheet) and let rise for 3 hours. Bake at 400 degrees F for 8 to 10 minutes or until very lightly browned.

4 1/2 cups powdered sugar
1 teaspoon vanilla
Orange juice (until glaze is a thin consistency)

Combined powdered sugar and vanilla. Slowly add the orange juice until glaze is thin. Pour over the rolls while they are still warm.

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Hot and Spicy Jalapeño Spinach Dip

Today I am going to share with you one of my very favorite appetizers! And with the holiday season well under way what better time of year to have a new delicious appetizer to try! If you are a fan of spinach dip like me and love a little spice this recipe will soon become one of your favorites!

Hot & Spicy Jalapeño Spinach Dip

1 box frozen chopped spinach (thaw and squeeze juice)
1 medium onion, chopped
1 Tablespoon red wine vinegar
1 cup half and half
1 (4 oz) can chopped jalapeños 
1 (8oz) cream cheese, softened
2 cups montery jack cheese, shredded
2 roma tomatoes, diced
salt and pepper

Combine cream cheese and half and half and mix until smooth. Add the red wine vinegar. Stir in the rest of the ingredients, and pour into a round casserole dish or a 9x9 pan. Bake at 400 degrees for 25-30 minutes uncovered. Serve with tortilla chips.

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Monday, November 18, 2013

The BEST Cheese Ball

I feel like every holiday party needs a cheese ball! It is a staple in my book. One of my favorite things to munch on! They can be made a head of time, only have 5 ingredients, and is always a crowd pleaser!

The Best Cheese Ball

1 large block cream cheese (3 or 5 lb. block; can be found at Coscto)
6 teaspoons Bon Appetit seasoning
3 teaspoons mustard
9 chopped green onions
pecans, chopped

Mix cream cheese, seasoning, mustard, and green onions until smooth. Form into a ball. Roll in pecans. Serve with crackers. (store in refridgerator)

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Friday, November 15, 2013

Crockpot Pork Chops

A few years ago my brother and sister in law had our family over for dinner. She made these pork chops and mashed potatoes and boy were they good. I have made them countless times for dinner since then. I tend to find pork chops on sale a lot and with this recipe not having many ingredients it seems to be my go-to recipe for pork chops.

Crockpot Pork Chops
6 pork chops, boneless
1/3 cup Worcestershire sauce
3 cans cream of mushroom soup
salt and pepper
olive oil

Sprinkle salt and pepper generously on each side of the pork chops and sear in olive oil. Place seared pork chops in crockpot and pour the cans of soup and worcestershire sauce over them. Cook the pork chops in a crockpot on low for 6-8 hours. Serve with mashed potatoes!

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Wednesday, November 13, 2013

Ritz Chicken

I don't know what is better...having a meal that only has 4 ingredients or having a meal that my husband AND kids devoured! This meal is my little sister Sophie's favorite meal and considering that growing up my mom cooked almost every single night and has published 2 cookbooks that says alot. This meal isn't the healthiest, but its easy and yummy!

Ritz Chicken

4 chicken breasts
1 sleeve Ritz crackers
1/2 cup butter, melted

Preheat oven to 350 degrees F. In a large ziploc bag, crush Ritz crackers and then add dry mix packet. Shake. Take chicken and pound it down. Put melted butter in a bowl. Dip chicken into the melted butter and then place in the ziploc, shake it until chicken is covered everywhere. Grab a 9x13 pan and lightly spray with pam spray. Place the breaded chicken breasts in the pan and cook for 30-45 minutes. (The amount of time with depend on how thick your chicken is)

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Friday, November 1, 2013

Cheesy Havarti Steak Sandwich

I am not gunna lie...I am a sucker for anything with havarti cheese on it. And this sandwich did not disappoint! In our home we always have loafs of french style bread. Garlic bread is a staple in our home. My husband loves it, my kids love it, and I love it too. So when I had some steak that I was cooking up that night I decided to make these sandwhiches with grilled onions on them. 

Cheesy Havarti Steak Sandwich

loaf of sourdough french bread, sliced in 2 
1 pound sirloin steak
1 large onion, thinly sliced
4-6 slices havarti cheese
1/2 cup butter, softened
3 Tablespoons garlic, minced

Grab a cooking skillet and pour a little oil in the bottom. Heat up a little and then add steak. Cook steak to however you like it cooked. (I chose medium so that the steak wasn't too rough). Once cooked remove and slice thinly. Add sliced onions to the cooking grease and cook until almost transparent. Set aside once cooked. Preheat oven to 500 degrees F or Broil. On a cookie sheet place both sides of french bread. Spread butter on both sides evenly and then spread minced garlic evenly on both sides. On one side place sliced steak, onions, and then havarti cheese. Place in oven and cook until cheese is melted. Remove from oven place top of bread on and slice and serve. 

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Tuesday, October 29, 2013

Pumpkin Oat Muffins

Almost every single time that I walk into my parents house there is some type of baked good that my mom had made that day. Everyone who knows her knows her for her extraordinary baking skills, her fun up-beat personality, and her amazing parties. She is one of a kind. Just like her baking skills. These muffins are no exception for her amazingness. I actually had to hid them in the laundry room so that my husband and kids would not eat them. So when my baby was sleeping and my boys were at school I sat down and enjoyed every single bite of them! They are the perfect "fall" muffin! 

Pumpkin Oat Muffins

2 1/2 cups flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

1/2 cup oats

Set aside.

Combined in a bowl:
1 1/2 cup pumpkin puree
1 cup brown sugar
1 cup white sugar
2/3 c vegetable oil
1/2 cup applesauce
3 eggs
1 teaspoon vanilla

Preheat oven to 375 degrees F. In a large mixing bowl alternate adding wet and dry ingredients until combined. Fill cupcake tins 2/3rds way full.

1/2 cup brown sugar
4 Tablespoons butter,softened
4 Tablespoons oats
4 Tablespoons flour

Combined in a bowl. Add about 1 1/2 Tablespoons of streusel to the top of each cupcake tin. Then bake for 20 minutes.

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Tuesday, October 15, 2013

Caramel Candy Corn Popcorn Balls

The "holiday season" begins in our home in the beginning of October. The holiday parties begin the first week in October and go all the way through the new year. I feel like popcorn is good year around but is taken to a whole new level during the holidays. This popcorn mixture is good just by itself, with m&ms, pecans, almonds, and candy corn for Halloween. And when Kernel Seasons sent me a fun package I knew that their caramel seasoning was the perfect thing for these popcorn balls! Definitely took them to the next level! And speaking of different seasonings...have you ever seen all the varieties Kernel Seasons has to take popcorn {pizza, vegetables, pasta, eggs, oatmeal, and potatoes}to the next level!!! My kids had a blast with all these flavors. And husband and I had a little too much fun too! And now every single time we have popcorn, which happens at least once a week, my boys go to the pantry and pick out a flavor! They are seriously so fun! Perfect for a holiday get-together, a sleep over, or just a movie night in. 

Caramel Candy Corn Popcorn Balls

10 cups popcorn, popped
1 (20 oz) bag of candy corn
1 1/3 cup sugar
1/2 cup Karo syrup
1 cup butter
1 Tablespoon vanilla
1 teaspoon caramel seasoning

Place popcorn in a large bowl and pour candy corn over popcorn. Grab a saucepan and bring sugar, karo, and butter to a boil. Remove from heat and add vanilla and caramel seasoning. Once combined pour mixture over popcorn and candy corn mixture. Mix well. Let sit for about 10 minutes and then enjoy or form into balls.

*If I am giving them away I wrap them individually in siran wrap*

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Monday, October 14, 2013

Crockpot Baked Potato Soup

In my pumpkin cookie recipe last week I mentioned how every October I host bunco at my house. Well this soup was voted the favorite this year. It is interesting how I made 3 different soups: chicken noodle, chili, and baked potato soup. This soup took the leasts amount of time and was gobbled up the quickest! I have had multiple girls ask me for the recipe so I figured it was time to post it on the blog! With the fall season well underway this soup will need to definitely need to be in the rotation. Especially for the busy holiday season. And bonus is that this recipe is also very kid friendly! And when a recipe is both adult and kid friendly is goes up notches and notches in my book!

Crockpot Baked Potato Soup

1 (30 oz) bag of shredded hash browns, frozen
3 (14.5 oz) cans of chicken broth
1 (14.5 oz) can of cream of potato soup
1 medium onion, chopped
1/2 teaspoon pepper
1/2 teaspoon kosher salt
1 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 (8 oz) cream cheese

green onion, thinly sliced
sour cream

Place everything (except cream cheese) in crockpot on low for 6 hours. Grab the blender and using a measuring cup fill the blender full of soup. And blend up until smooth. Place back in to crockpot and combine with remaining soup that was left in the crockpot. (This will make the soup creamy but still have some chunks of hash browns that were not blended. Mix well and then add the cream cheese. Let cook for another hour so that the cream cheese can melt (if you don't have a hour cube the cream cheese and stir in until melted) Cook up some bacon, cut up some green onion, and shred some cheese, add a scoop of sour cream and garnish the soup.  Once the cream cheese is all melted place in a bowl and garnish. I served this soup with my favorite knotted rolls.

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Tuesday, October 8, 2013

White Chocolate Macadamia Nut Cookies

I found out about a week ago that my husband loves macadamia nut cookies. I should have known...When we go to Hawaii he eats atleast 5 bags of Macadamia Nuts covered in a variety of stuff! I usually have a handful of them but he usually enjoys the bag by himself in the shade on the beach. While I soak in the sun, reading a magazine, drinking a tropical drink.

But since these cookies have white chocolate in them I ate at least 6 of them in one day and then more then next day and the next. I think I may have ended up eating more then my husband did and I intentionally made them for him.  Looks like I will be making him another batch that he can actually eat this time! 

White Chocolate Macadamia Nut Cookies

1 cube butter, room temperature
1/3 cup sugar
1/2 cup brown sugar
1 egg, room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Roasted Salted Macadamia Nuts, chopped into small pieces
1/2 cup white chocolate chips

Preheat oven to 325 degrees F. Cream butter and sugar together. Add egg, then vanilla and almond extract. Shift together the flour, baking soda, and salt. Slowly add the flour mixture to the creamy mixture. Add macadamia nuts and then fold in white chocolate chips. Bake for 12 minutes or until cookies have barely lost their shine and the edges are getting lightly browned. Let cool on the baking sheet for a few minutes and then transfer to cooling rack.
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Thursday, October 3, 2013

Super Moist Frosted Pumpkin Cookies

I am here to share with you one of my favorite fall recipes. Let me just begin by telling you how much I love Fall/Halloween. Any body that knows me knows of my love for Halloween. I spend days decorating my house. I have my Bunco group over for a special Halloween night and I have my annual couples Halloween party;which is probably one of my favorite nights of the year!

Well now that I have confessed of my love for Halloween its back to the cookies. These cookies have been my favorite for years! They are always at the Bunco night and also make an appearance at the Halloween couples party. These are the perfect cookie to take to any Fall event! They are soft, moist, fluffy, and delicious! Hope you enjoy them as much as I do!

Super Moist Pumpkin Cookies

Cream together:
2 cups sugar
2 cups butter flavored shortening
2 cups pumpkin
2 large eggs

2 teaspoons vanilla
2 teaspoons nutmeg
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
2 teaspoons ground cloves

Beat in (sifted):
5 cups All-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 teaspoons baking soda

Preheat oven to 350 degrees. Do the steps above then grab a cookie scoop and place (12) cookie dough balls per cookie sheet. Bake for 12 minutes. The cookies will rise alot so once they are done smash down a little with a spatula. Set aside and let cool before frosting. These cookies are perfect freezer cookies! I love frosting half of them and then freezing the rest for another day! (Freeze after they are cooked and then take out of the freezer and frost them.)

8 oz. cream cheese, softened
1/2 cup butter, softened
1 lb powdered sugar
1 teaspoon vanilla
1 teaspoon nutmeg

Combine ingredients above and frost cookies once they are cooled.

I also love making the frosting orange to be more festive or I sprinkle a little nutmeg on the top of each cookie!

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Peanut Butter Pumpkin Dog Treat

Yes its officially October! One of my very favorite months of the year. Halloween is my absolute favorite! And when Wayfair contacted me and asked me to be apart of the "Halloween Pet Animal Contest" I thought what a better way to kick of October then with some funny pictures of my childhood dog in Wayfair's halloween costumes. One Sunday night after family dinner all 15 of us browsed through all their animal costumes! We were shocked with how many they had and how amazing the costumes really were. And after we all looked through the list and we had all the kids in on it too we decided on the pirate and snow white. She has already worn both costumes multiple times. Actually almost every single time we are at my parents house my kids want Sassy to put on the costumes!
And what better thing to go along with a dog costume post then a recipe for peanut butter pumpkin dog treats!

Peanut Butter Pumpkin 
Dog Treats

2 cups whole wheat flour
1 cup uncooked-quick oats
1/3 cup pumpkin puree
1/4 cup creamy peanut butter
1 1/4 cups hot water

Preheat oven to 350 degrees F and place a sheet of wax paper on a cookie sheet. Grab the quick oats and put them in your food processor, blender, or my favorite the magic bullet. Ground the oats up finely. In a large bowl mix together all ingredients including the ground up oats. Once all ingredients are mixed together. Take a handful of the whole wheat flour and sprinkle it on countertop and a little on your rolling pin. Place dough on the flour and roll out about 1/4-1/2 inch thick. Grab cookie cutter and cut into the shapes that you would like. (I chose mini halloween shapes to go with the theme) Place on the cookie sheet and bake for 25 minutes. Let cool. And then give to your dog to enjoy!

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Sunday, September 29, 2013

The "Elvis" Trifle + Giveaway WINNER!

The final recipe for Peanut Butter week is this Peanut Butter Trifle. This recipe is a fun new twist on a trifle. And it can be topped with peanut butter flavored bacon, bananas, or waffle cones! 

The "Elvis" Trifle

1 (14oz) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4 oz) package instant vanilla pudding mix (use Jell-O brand)
3/4 cup Smooth Operator Peanut Butter
3 cups heavy cream
6 Tablespoons powdered sugar
1 box waffle cones, crushed into pieces
4 cups sliced bananas
6 slices bacon optional
additional peanut butter for bacon optional

Optional Step:Preheat oven to 350 degrees F. Place a cooling rack ontop of a cookie sheet and lay a few pieces of bacon on it. Brush bacon on each side with peanut butter. Cook for 20-25 minutes (or until slightly crispy) turning bacon half way through. 

In a small bowl mix sweetened condensed milk and water with an electric hand mixer until mixed together (about 1 minute). Add the pudding mix and beat well (about 2 minutes) and then add peanut butter.  Cover and refrigerate for 3-4 hours so the pudding can set up.

In a large bowl beat heavy cream and powdered sugar until stiff peaks form.

To assemble place large scoop of peanut butter mixture then a scoop of the whipped cream then a few waffle cone pieces, then a few slices of bananas. Repeat until jar is filled. 

Garnish with peanut butter bacon,banana slices, or waffle cone pieces.

And the Giveaway winner is...

a Rafflecopter giveaway

And thank you everyone who entered the giveaway!
 Make sure to look for Peanut Butter & Co. at your local stores or order online! 

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Saturday, September 28, 2013

Peanut Butter Banana Foster Crepes

Here is a yummy and different breakfast or dessert recipe! These crepes are very versatile. They were yummy with peanut butter and jelly, fresh bananas and peanut butter, and then my favorite peanut butter and bananas foster.

On a side note check out my amazing new mixer below from Wayfair. Isn't the color just so fun and amazing! They have lots of fun new colors. Best hand-mixer out there for sure!

Peanut Butter Banana Foster Crepes

1 cup flour
pinch of kosher salt
3 eggs
1 to 1 1/3 cups whole milk
2 Tablespoons melted butter

Combine ingredients in a bowl and use hand mixer to combine. Add more milk if necessary. The batter needs to be really thin. This can also be made up to 2 hours ahead of time.

In a small frying pan spray a little Pam spray and over low-medium heat pour about 1/4 cup of batter and swirl around until the batter evenly covers the bottom of the pan. Cook on each side for a few minutes or until barely cooked on each side.

Banana Foster:
4 bananas
1/2 cup butter
1/2 cup brown sugar

Chop bananas into 1/2 inch slices. Melt butter in large sauce pan over medium heat. Add brown sugar and allow to melt. Add bananas and cook over medium heat until tender.

Peanut Butter Glaze:
3/4 cup powdered sugar
1/3 cup Bees Knees Peanut Butter
1/4 cup milk

Combine ingredients in a medium bowl. Add more milk if necessary to get the consistency of a glaze.

To Make Crepes:

Grab a crepe and spread about a Tablespoon of Bees Knees Peanut Butter in the center of the crepe. Add about 4-5 slices of banana. Roll up. Place on plate. Grab a spoonful of peanut butter glaze and go back and forth over the crepe until all the crepe is lightly covered with the glaze. Then Enjoy!


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Friday, September 27, 2013

Peanut Butter Chicken Pad Thai

When I was collaborating ideas of peanut butter recipes to post a peanut butter pad thai was one of the first things. I was trying to think of something different then just peanut butter desserts. With almost 2 million views, my sweet and sour chicken has been the top viewed recipe on my blog. So I decided to make the chicken the same as that chicken, but just add the peanut butter sauce instead of the sweet and sour sauce. I know most pad thai recipes do not have big chunks of chicken in them, but this one does. I will admit that I am a novice pad thai person. And this was actually my first pad thai recipe that I have ever tried to make. When I made it my kids were all sleeping, my husband was out of town, and once it was all cooked and ready I sat down and enjoyed every single bite in peace and quiet. And boy was it just what a needed! I hope all your pad thai lovers out there enjoy this recipe!

Peanut Butter Chicken Pad Thai

3 chicken breasts, trimmed and cut into 1 inch cubes
1 cup corn starch
2 eggs, beaten
1/2 cup vegetable oil

10 oz. rice noodles
1 Tablespoon oil
2 eggs

1 (13.5 oz) can coconut milk
1 Tablespoon honey
1 Tablespoon brown sugar
1/4 cup soy sauce
1 Tablespoon minced garlic
juice of 1 lime

(3) green onions, thinly sliced
1/2 cup fresh cilantro, chopped
1/4 cup roasted salted peanuts, chopped

Preheat oven to 350 degrees F. Place oil in frying pan over medium heat. Place eggs in a bowl and place cornstarch in ziploc. Grab the chicken and place in ziploc and shake until all covered. Then dip chicken in eggs and then place in oil. Cook chicken on both sides until lightly golden. Then place in a baking dish. Repeat until all chicken is done.

Place all ingredients in a large bowl and with a electric mixer mix well until everything is combined. Pour 1/3 of sauce over chicken. And place in oven to bake for 15 minutes. Turn chicken half way through.

Follow instructions on bake of noodles for boiling them. Once they are cooked. Clean out the frying pan from the chicken and add oil. Then add the eggs and cook them like scrambled eggs. Then add the cooked noodles. Then the remaining sauce. Add the green onions now if you would like. Cook for a few minutes until everything is all combined. 

Grab a bowl or plate. Add the noodles, a few pieces of chicken, and some garnish. Then serve.


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Thursday, September 26, 2013

White Chocolate Golden Peanut Butter Balls

Well here is another Peanut Butter recipe but this time featuring "White Chocolate Wonderful." I am not much of a chocolate girl. But if I had to choose I would almost always pick white chocolate over dark chocolate. And that is why I love this peanut butter and I love these peanut butter balls. 

I used "White Chocolate Wonderful" in my Homemade "No Bake" Clif Bars and will always have a jar of this stuff on hand. It is that good! I currently have 3 jars in my pantry....just saving it for a rainy day I guess! Grab a jar next time you are at the store. You can thank me later!

White Chocolate Golden Peanut Butter Balls

1 teaspoon Pure Vanilla
1 lb powdered sugar
3 Tablespoons whole milk
2/3 package of (14.3 oz) Golden Oreos, crushed in pieces

Combine peanut butter, vanilla, powdered sugar, and milk in a mixer. Beat until all combined. If "dough" is crumbly add another Tablespoon of milk. Grab Oreos and place in ziploc bag and smash down into small pieces and then pour onto a plate. Roll into 1 inch balls and then roll in Oreo crumbs and press firmly down covering the whole ball. Place in fridge for 30 minutes. Then enjoy!

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Wednesday, September 25, 2013

Salted Chocolate-Peanut Butter Bars

To prepare for Peanut Butter Week I spent hours and hours in the kitchen getting new recipes ready to feature. Unfortunately one of the weeks I was baking I decided to "eat healthy" I had a fun girls trip coming up and I wanted to look and feel my best! So I called my husband and told him that I had made 2 different kinds of cookies and these bars and needed him and his co-wookers to become my taste testers for the day! He did not mind one bit and I got some good reviews back! Plus I didn't have to cheat and could still eat healthy that day! Win Win in my book! After my husband told me the reviews from his co-workers he said but my favorite were the "chocolate bar things" and lets face husbands opinion matters the most! So with that said I will be making these over and over again to make my husband a happy man!

I used Peanut Butter & Co's Dark Chocolate Dreams. And it was absolutely amazing in them! Perfect contribution for our Peanut Butter Week! You are going to want to make these ASAP.

Salted Chocolate-Peanut Butter Bars

1 cup butter, softened
1/2 cup sugar
3/4 cup powdered sugar
1 Tablespoon vanilla
2 1/4 cup flour
1/2 (16 oz) container of Dark Chocolate Dreams
sea salt

Preheat oven to 325 degrees. In a mixing bowl cream together butter and sugar until fluffy. Add vanilla. Sift flour and then slowly add to the mixture. Grab a 9x9 pan and spray with cooking spray. Take 1/2 of the dough and press firmly in the bottom of the pan. Bake for 20 minutes or until lightly golden brown. Set aside and let cool for about 10 minutes. Grab the Dark Chocolate Dreams and spoon on to the dough. Let sit for a few minutes so it starts to melt a little so it becomes easier to spread and then spread it all over. Grab the remaining dough and crumble it into small pieces. Evenly place it all over in the Dark Chocolate Dreams. Place back in the oven and cook for another 25-27 minutes or until the edges start to get golden brown. Once it is done cooking grab the sea salt and gently sprinkle it all over evenly. Then let them sit for a few minutes and then place in the fridge to let it cool even more before you cut it.

Then sit down and try to eat only 1 of them!

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Tuesday, September 24, 2013

Peanut Butter S'more Pancakes

Before I get to the recipe for this amazing "fully loaded" breakfast let me tell ya a little about where I came up with these. I have a group of 7 girlfriends who love to get together. We all have children around the same ages (5 years and younger), we live within a 15 mile radius, we spend hours and hours laughing together, go on girls trips for our birthdays, even our husbands love getting together for group dates. I feel very very lucky to have them. Whenever one of us has a hard day they always know that at least 1 of us will always drop what we are doing to go to lunch or ice cream with them, bring them dinner, or just be there to talk! It was my friend Jenny's birthday so to celebrate we spent 2 nights in Scottsdale, Arizona laying by the pool, staying up way to late, and going out for each and every meal. One morning we went to this little breakfast place and I ordered pancakes very similar to these! They were so good that I knew I had to re-create them and share them with you all! These are what I like to call "Special Occasion Pancakes" I definitely could not {and should not} eat these for breakfast everyday, but boy are they good! Just try them! Your husband, kids, neighbors, and whoever else you make these for will love them and love you even more!

Peanut Butter S'more Pancakes
1 1/2 cups All-Purpose flour
1 Tablespoon sugar
1 Tablespoon brown sugar
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cup whole milk
1/2 cup buttermilk
1 egg
1/2 cup crushed graham cracker
1/3 cup chocolate chips
Combine all ingredients in a large bowl and using a hand mixer mix them all together. Grab a skillet and spray with a little pam spray and make them pancakes and lightly butter them when they are done!

10 oreos, smashed
5 graham crackers, smashes
1/4 cup water

Bring water to boil. Place Marshmallow fluff in a bowl. Slowly add hot water to marshmallow fluff one Tablespoon at a time while stiring. Continue to add water until the marshmallow fluff in melted and it is smooth.

Put oreos in a ziploc bag and smash. Place graham crackers in a different ziploc bag and smash.

To Assemble:

Grab a few pancakes and put them on a plate. Grab some smashed oreos and some graham crackers and place on top. Then pour marshmallow mixture on top. And then enjoy!


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Monday, September 23, 2013

Peanut Butter Week

Welcome to Peanut Butter Week!

This week I have teamed up with Peanut Butter & Co. to bring you a very fun giveaway and some pretty amazing and fun peanut butter recipes every single day! 

Each day this week I will feature a new recipe using a different one of their Peanut Butters. And if any of you have tried their Peanut Butters you know exactly what I mean when I say how amazing and fun their flavors really are! I had a blast cooking up these recipes and sampling them wasn't too bad either! 

Enter the giveaway below and check back each day for a new recipes!

And Here is what you will be winning at the giveaway! Holiday Sampler Box Which contains 6 jars: The Bee’s Knees, Mighty Maple, Smooth Operator, White Chocolate Wonderful, Dark Chocolate Dreams, and Cinnamon Raisin Swirl

And for the first recipe to kick off Peanut Butter Week...
Peanut {Nutter} Butter Cookies

Peanut {Nutter} Butter Cookies
1/2 cup shortening
1/2 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 1/2 cups flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup mini Nutter Butter cookies

Cream first 6 ingredients together. Add dry ingredients. Mix well. Grab cup of mini Nutter Butters dump out on cutting board and chop into small pieces. Add into dough. Roll into balls. Crisscross with a fork. Sprinkle with sugar. Bake at 375 degrees F for 6-8 minutes. (Best when cooked on light colored cookie sheets)

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Monday, September 16, 2013

Double Chocolate Pudding Cookies

I feel like "pudding" cookies are all over Pinterest so I figured that I should give them a try! These cookies were soft in the middle and slightly crunchy on the outside just the way I like them!

Double Chocolate Pudding Cookies

1 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
3 oz. instant vanilla pudding mix
2 eggs
1/2 teaspoon butter flavoring
1 teaspoon vanilla
2 1/3 cup All-Purpose flour
1 teaspoon baking soda
1/2 t
easpoon baking powder
1/4 teaspoon kosher salt
1 1/4 cups milk chocolate chips
1/2 cup white chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl mix cream together butter and sugars. Add in pudding mix, eggs, butter flavoring and vanilla and beat well. Shift together the flour, baking soda, baking powder, and salt. Slowly add the shifted flour mixture. Scrap sides and mix again until all ingredients are combined. Add the milk and white chocolate chips in. Place cookie dough on a cookie sheet using a cookie scoop. Bake for 10-12 minutes or until the cookies have barely lost their shine. Take out of the oven and let cool on cookie sheet for 2 minutes and then transfer cookies to a cooling rack.

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