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“Death By Oreo” Cupcakes (What A Way To Go!)

11 May

I wanted to make something for our daycare provider’s birthday this week (I mean – it’s the least I can do, after all, she wipes my kid’s butt and all that, so) – and I wanted to make something special, something more than just your typical chocolate or vanilla cupcakes. So I figured – well – everyone loves Oreos, so why not incorporate them somehow? Then I came across this recipe for Death By Oreo Cupcakes – and I knew they would be perfect!

Death By Oreo Cupcakes
Ingredients
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners

Directions
-Preheat oven to 350 degrees
-Mix packaged cake mix according to directions
-Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner
-Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins
-Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting
-Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well
-Chop remaining regular-sized Oreos very fine & add to frosting
-After cupcakes have cooled frost and decorate with Mini Oreos

These were really easy to make, since they started off with your basic boxed cake mix (what a time saver!), and then added the cookies to that. 

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Which – speaking of – I was distracted by my little sous chef and forgot to add the Oreo pieces to the cake batter – but – no worries – I just added some on top of each one and kind of tried to mix it in with a spoon – turned out fine!

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Speaking of my little sous chef – he was MORE than happy to help prepare the frosting portion of the recipe….

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I used a scoop to ensure I was getting a relatively similar amount of frosting on each cupcake – worked really well!

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Taste Tester #1 – APPROVES!

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Taste Tester #2 – THUMBS UP!

Our daycare provider loved them too – she raved about them to me, and I have to agree with her – they are a winner! A nice break from a traditional birthday cake, these would be fun for anyone who loves chocolate, and Oreos (so – basically EVERYONE!)

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Peanut Butter Chocolate Chip Bars

2 May

Peanut Butter and chocolate is one of those magical combinations – from peanut butter cups, to cakes, to brownies and cookies – it is a union that will forever be amazing and delicious. These Peanut Butter Chocolate Chip Bars are no exception – and they were so easy to make, too!

Peanut Butter Chocolate Chip Bars
(Recipe Courtesy of Averie Cooks)

INGREDIENTS:
1/2 cup unsalted butter (1 stick), melted
1/3 heaping cup peanut butter (I use Jif, Skippy or similar; natural PB can separate and/or be too oily)
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup semi-sweet chocolate chips + 2 tablespoons, for sprinkling

DIRECTIONS:
-Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
-In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
-Wait momentarily before adding the egg so you don’t scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
-Add the flour and stir until just combined, don’t overmix.
-Stir in 1 cup chocolate chips.
-Turn batter out into prepared pan, smoothing the top lightly with a spatula.
-Sprinkle evenly with 2 tablespoons chocolate chips, smoothly the top lightly with a spatula.
-Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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This is one of those doughs I had to restrain myself from inhaling raw – it was just so perfect looking (and tasting!)

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Before and after baking

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That cross section says it all – melty chocolate and gooey bar – yum!

Had all ingredients on hand? Check
Easy to make? Check
Delicious? CHECK!

These were a winner – definitely great for beginner bakers – and anyone else who cherishes the marriage of Peanut Butter and Chocolate as much as I do!

Nutella Monster Cookies

2 May

I was itching to bake something new, and so instead of starting a new search for something, I headed to my “Must Try Desserts” Pinterest board. Ah….Pinterest. The home of ambitions, dreams, ideas – and most of all, the home of “shit I want to try/make/do but will never have the time/money/patience to do so” (harsh, but true). So – needless to say, there were plenty of recipes saved there that I have yet to find time to bake – and after careful consideration I decided to give these Nutella Monster Cookies a try

Nutella Monster Cookies
(Recipe Courtesy of Something Swanky)

Ingredients
3 eggs
1/2 c. shortening (not butter!)
1 tsp. vanilla
2 tsp. baking soda
4 1/2 c. oats
1/4 tsp. salt
1 c. brown sugar
1 c. sugar
1 tbsp. corn syrup
1 1/2 c. Nutella
1 package M&Ms
1 c. dark chocolate chips

Instructions
-Using the paddle attachment in a stand mixer, combine all ingredients except for the M&Ms and the chocolate chips.
-Add in the chocolate chips and M&Ms using the lowest speed on the mixer.
-Scoop by tablespoons onto parchment lined baking sheets.
-Bake at 350 for 7 minutes. Let set and cool on the baking sheet.

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It was my little sous chef’s first time trying Nutella – he LOVED it!

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Bringing these “monsters” to life – the various stages of dough and baking 

Ok – so – truth be told – I really don’t care much for these cookies. I hate how much they spread, how crispy they are, how thin they turned out…NOT a favorite for me. The recipe doesn’t have any flour in it, and I think that’s the main issue – they didn’t stay together and rise like a “normal” cookie does

I got so mad about halfway through that I ended up adding a few cups of flour to it – helped a lot in keeping the cookies from spreading into crispy thin masses – but it sort of took some of the taste away, too

I think one of the reasons I am so irritated with the way these turned out is that I went to the store and spent money on a bunch of ingredients: Nutella, M&M’s, dark chocolate chips, extra oats, etc – and the results were just not something I really enjoyed at all. I LOVEEEEEE a huge, gooey, thick cookie – and these just did not do it for me. However, everyone else who tried them liked them – so if crispy cookies are your jam – you should give these a go!

And if you’re a Nutella lover (like me) who likes a thick, gooey cookie (like me!) – try these Soft and Chewy Nutella White Chocolate Chip Cookies

These Peanut Butter Crunch Brownies Pack Some SERIOUS PB Punch (Don’t Say I Didn’t Warn You…)

9 Mar

I have come across these Peanut Butter Crunch Brownies a few times now – on Pinterest and via Facebook recipe vidoes (which – these days – it seems most of my Facebook feed is made up of food videos – probably because I love food and Facebook knows that!) – and finally the other day I decided screw it – I am gonna make these bad boys!

I think what really pushed me over the edge into wanting to make these was the fact that there was a whole layer of peanut butter cups sandwiched between the brownie and crunchy fudge layers – I love Reese’s cups so much that I could eat them for every meal and snack forever. Seriously – that’s how amazing I think they are. So – these brownies were basically my destiny come to life, in dessert form

Peanut Butter Crunch Brownies
(Recipe Courtesy of Dinners Dishes And Desserts)

Ingredients
Brownies
2 oz unsweetened chocolate , melted
1/3 cup canola oil
2 eggs
1 cup sugar
3/4 cup flour
1/2 tsp salt
2nd Layer
1 cup chopped peanut butter cups
Fudge Layer
1 1/2 cup semi-sweet chocolate chips
1 1/4 cup creamy peanut butter
1 Tbls butter
1 tsp vanilla
1 1/4 cup crispy rice cereal

Instructions
-Preheat oven to 350 degrees. Grease and flour an 8 inch baking dish. Or line with foil, and spray with non-stick spray.
-In a bowl combine melted chocolate with canola oil. Add sugar, and eggs. Mix until well combined. Stir in flour and salt.
-Pour batter into prepared pan. Bake for 25 minutes, until a tester comes out mostly clean.
-Remove from oven and immediately sprinkle peanut butter cups over the brownies. Let sit for 5 minutes, then gently use the back of a spoon and spread the melted chocolate over the brownies. Let cool completely.
-In a microwave safe bowl melt together chocolate chips, peanut butter and butter; heat for 1 minute, stir. Heat at 15 second intervals until smooth. Stir in vanilla and cereal. Pour over brownies.
-Place in fridge to completely set up before serving.

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As usual – my tiny sous chef was ready to help out! Mostly with peanut butter and chocolate chip eating – but still – gotta take what I can get (After all -it’s hard to find good kitchen help these days!)

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Brownie? Check. Amazing Peanut butter cup layer? Check!

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While the peanut butter cup topped brownies are cooling, I prepped the top layer – crunchy fudge-y goodness!

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The finished product – layer upon layer of yum

Overall – these were easy to make, and ingredient wise I had everything on hand so that is always a plus for me if I don’t have to run to the store before starting a recipe!

As for the taste – like I said in the title – these pack some SERIOUS PB power – so if you’re super into Peanut Butter, these are for you, but if you’re expecting to distinctly taste the Peanut butter cups and brownie layers – you might be disappointed.

I personally think the top layer of “fudge” overpowered the whole thing – it was all I could taste, and while it was good and I really loved the crunchy texture, I wanted more brownie and especially more peanut butter cup taste

If I was to make these again I think I would dial down the amount of fudge on top – about half of what the recipe calls for would still provide a decent layer, and it would allow the other tastes to come through

Oh – and I would add more peanut butter cups. A lot more. like double. Because – peanut butter cups are life.

No Bake Oatmeal Cookies – A Seriously Fast Treat

1 Mar

Sometimes you just NEED a sweet treat – and FAST. Sure, you can go buy some candy or pre-made baked goods from the grocery store – but that involves a lot – getting dressed, jackets, shoes, strapping the kids in the car, loading them into the cart, selecting the perfect treat – might not seem like a lot, but why go to all that trouble when you probably have all the necessary ingredients on hand to make these No Bake Oatmeal Cookies?

No Bake Oatmeal Cookies
(Recipe courtesy of Sugar Apron)
Ingredients
1/2 cup butter
2 cups granulated sugar
1/2 cup milk
4 Tbsp unsweetened cocoa powder
1/2 cup creamy peanut butter
2 teaspoon vanilla
3 – 3 1/2 cups quick cooking oats

Instructions
-Add the butter, sugar, milk, and cocoa powder in a saucepan
-Bring to a rolling boil, and boil for 1 minute
-Stir in the peanut butter, vanilla, and oats and drop onto parchment paper paper
-Let cool until set, about 10-15 minutes

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My Little Sous Chef loved helping with these – he even got to work on the stove this time (with supervision of course!)

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These were easy as can be to throw together!

I stuck mine in the freezer right after getting them onto the cookie sheet to speed up the cooling process (and the “getting it to my mouth” process) – so after about 10-15 minutes they were hard enough to handle and test out – and anyone who loves peanut butter and chocolate will surely love these – the richness of the chocolate and the texture of the oats is a winning combo in my book!

Oh and since they have oats in them – they are not only an amazing option for breakfast – but they are also “healthy” (ok jk – they aren’t really healthy – but we can pretend, right?)

Pro Tip: make a double batch if you want them to be around for longer than a day (learned THAT the hard way)

“Big Ass Chocolate Chip Cookies” For My Man’s Birthday

25 Jan

When I asked my husband what he might want for his birthday cake this year, I expected the usual – something chocolate, maybe with the inclusion of raspberry or beer (or both!) – but he surprised me by saying “I want big ass chocolate chip cookies to make ice cream sandwiches with”. Well, easy enough! Not exactly a traditional birthday cake, but it’s nice to mix it up sometimes!

I knew I could go with a traditional chocolate chip cookie recipe, but I wanted to try one that was specifically designed with “bigger is better” in mind – so I did a bit of searching and came across these Best Big Fat and Chewy Chocolate Chip Cookies – seemed easy enough, and the name certainly fit what I was looking for

Best Big, Fat, Chewy Chocolate Chip Cookies
(Recipe courtesy of AllRecipes.com)

Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Directions
-Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
-Sift together the flour, baking soda and salt; set aside.
-In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
-Beat in the vanilla, egg, and egg yolk until light and creamy.
-Mix in the sifted ingredients until just blended.
-Stir in the chocolate chips by hand using a wooden spoon.
-Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
-Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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As I gathered the ingredients I thought “why not make a double batch?” Because too few cookies is not a problem anyone wants to have – EVER

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Various stages of dough-ness – from scoop to done

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These came out perfectly golden brown (note just how big they are – with my hand next to one for comparison)

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The Birthday boy is Making A Wish – and enjoying an ice cream sandwich too!

These were a big hit with the Birthday Boy – they certainly were what he asked for – and he loved making ice cream sandwiches with them, too! He was kind enough to share some with our son and I – and we really enjoyed them, too!

Recipe wise, I like that you start out with melted butter (mostly out of laziness – as it’s easier to stir the dough together if it’s melted vs just softened), and it helps make for a bigger/crispier cookie – which is not my personal preference, but my husband really enjoyed it – and that’s really all that matters!

Happy 31st Birthday to my husband – may your year be full of laughter, fun, bike rides, great food and beer, family, and hugs – you deserve it all and more!

Peanut Butter Balls – An Easy No-Bake Addition To Any Get Together

28 Dec

Growing up, my aunts always made peanut butter balls at Christmas time – there were never a ton, but those first to the cookie trays would be rewarded with the sweet heaven that is peanut butter & sugar mixed together and dipped in chocolate. They have become more scarce over the years, and this year I decided I needed to take matters into my own hands – if I wanted peanut butter balls at Christmas time, I would just have to make them myself!

When I was looking for a recipe, I was intrigued by the ones that included crispy rice cereal in the peanut butter mixture – I really loved the idea of that bite/crunch to cut through the sweetness – so I decided on This Recipe

Chocolate Peanut Butter Balls
(Recipe Courtesy of Idaho Mom)
Ingredients:
2 c peanut butter
2 c powdered sugar
3 c rice krispies
2 bags chocolate chips, melted or 1 bag light cocoa wilton candy melts

Directions:
mix the first 3 ingredients together and then roll into balls.
dip the balls in chocolate to coat.
let the chocolate peanut butter balls set to harden.

Pretty simple, right? 

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As I assembled my ingredients, only the furry helper emerged (he sensed the presence of peanut butter). But once I turned on the mixer, the toddler helper came scurrying into the kitchen wanting in on the action

 

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He helped me mix up the peanut butter and sugar – and I added a little vanilla for flavor, too

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I had the help of both my boys when it came to making the balls! I actually froze them for a while – just to ensure they weren’t going to fall apart on me when it was chocolate time!

 

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I used part wilton melts and part chocolate chips – worked fine for melting/coating the balls. And I also did some fully coated, and some half-coated in chocolate – just for variety’s sake

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My helper really enjoyed the finished product (and the furry helper was dying to get in on it too – but sadly couldn’t partake – see him trying to sneak in on the balls?)

These were easy to make, and the ingredients were all things I already had on hand. They didn’t turn out exactly like I remember the peanut butter balls of my childhood- but they are still delicious!