Tag Archives: easy baking

John’s Cookbook – Page 4 – Chocolate PB Crescent Rolls

12 Mar

For this week’s page out of John’s Cookbook, he picked something simple (which I appreciate), that also managed to incorporate Chocolate and Peanut Butter (which EVERYONE appreciates!)

Chocolate PB Crescent Rolls
(Recipe Courtesy of Stockpiling Moms)

Ingredients
1 pkg of Crescent Rolls
8 Tbsp. Peanut Butter
¼ cup Mini Chocolate Chips

Instructions
-Preheat oven to 350 degrees
-Roll out Crescent Rolls to form 8 triangles.
-Spread 1 Tbsp. of Peanut Butter on each triangle.
-Sprinkle Mini Chocolate Chips amongst triangles.
-Roll up Crescent Rolls and press ends together.
-Place on 13X9 baking sheet and cook for 10 mins.
-Let cool and enjoy.

Prep work (with some help from Dad and Auntie)

Before and After oven glamour shots

John loved them so much he ate 2! 

Crescent Rolls are such a great base for a lot of things – like the Crescent Roll Cinnamon Rolls John helped make a few weeks ago, and of course Crescent dogs (crescent roll/hot dog/cheese) are a favorite at our house, and now these dessert rolls, and of course they are great by themselves alongside Thanksgiving Dinner, too!

While there was nothing special about these taste-wise (they tasted exactly like you would think – a crescent roll stuffed with Peanut butter and chocolate), they were really easy for him to do basically by himself, and they can really be customized with add-ins too – jelly, mini marshmallows, nuts, other flavors of chocolate chips, raisins/craisins – you can use whatever you have on hand to whip these up – and they are pretty tasty (especially warm out of the oven!)

White Chocolate-Raspberry Cheesecake Bars – The Perfect Alternative To Birthday Cake

7 Feb

Every year I make my dad a birthday cake – usually This amazing chocolate version that always turns out perfectly. But this year, I wanted to switch it up and try something different. At first I was going to make a whole cheesecake. But – the two issues with that are – cheesecakes are HUGE – like REALLY BIG – the ones I was looking at called for 4 or 5 bricks of cream cheese. Like – wow. Nope. There’s only 5 of us – and one of that 5 is my son, who can only eat so much. Then issue #2 – I couldn’t find my springform pan. So – regular cheesecake was out. But I kept searching – and finally it paid off, when I found the PERFECT thing – these White Chocolate Raspberry Cheesecake Bars

Not only was it a much smaller size, but it didn’t require a springform pan, AND it included the birthday boy’s favorite thing ever – RASPBERRY!

White Chocolate-Raspberry Cheesecake Bars
(Recipe courtesy of Kraft)

Ingredients
12 OREO Cookies, finely crushed (about 1 cup)
2 Tbsp. butter or margarine, melted
3 oz. BAKER’S White Chocolate, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/4 cup red raspberry preserves

Directions
-Heat oven to 350ºF.
-Line 8- or 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan. Melt 2 oz. chocolate as directed on package.
-Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
-Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

Little sous chef enjoyed using our meat mallet to crush the Oreos for the crust

Cheesecake-y goodness

Adding the best part – the topping!

The finished product

Enjoying cheesecake with the birthday boy and little sous chef

These turned out so good – even I liked it a lot – and I really am not a fan of cheesecake, OR raspberry (luckily I was able to grab some seedless Raspberry jam – so that helped me enjoy it more as it’s really the seeds I hate). It was the perfect amount for us – and I think my dad really enjoyed it (he had 2 pieces, so I am thinking that means he liked it, ha!)

So if you’re looking for an alternative to regular cheesecake because you don’t need that much (or just because you don’t have a springform pan handy!) then try these – you won’t be disappointed!

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.

PB bars 1

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

PB Bars 2

Before and after baking

PB Bars 3

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!

Loaded M&M Oreo Cookie Bars = Cookie Heaven

26 Jul

What is better than cookies? Well, not much if you ask me – but I would say one thing that’s better than cookies is MORE COOKIES. I’m thinking like a cookie bar with cookies baked inside – now that’s basically perfection for a cookie lover like myself. I had saved the recipe for these loaded Oreo M&M cookie bars a while ago – and now that I have made them, I have no idea why I waited so long – as they were easy, tasty – and did I mention – cookie in cookie?

Loaded M&M Oreo Cookie Bars
(Recipe Courtesy Of Averie Cooks)
Yield: 8×8 pan (9-12 generous squares)
Prep Time: 5 min
Cook Time: 20-25 min
Total Time: 30 min

Ingredients
1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
18 Oreo Cookies, coarsely chopped (I used Oreo Chocolate Birthday Cake Sandwich Cookies
about 1/2 cup M&M’s (I used plain, use your favorite flavor or other chopped candy)

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Ingredients = assembled. Let’s bake.
Oh – and – I’m making a double batch. Because, well – why NOT?

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 egg, brown sugar, vanilla, and whisk until smooth.

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-Add the flour and stir until just combined, don’t overmix.

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-Stir in the Oreos.

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-Turn batter out into prepared pan, smoothing the top lightly with a spatula.
-Evenly sprinkle the M&Ms over the top, lightly pressing them down with your finger or a spatula.
-Bake for about 20 to 22 minutes, or until done based on add-ins used. Top should be set and edges slightly firm. A toothpick inserted in the center (if you can find a bare patch to test) should come out clean, or with a few moist crumbs, but no batter.

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-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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NOTES: I decided to add some M&M’s into the batter too (in addition to putting them on top). I used peanut M &M’s – which tasted great but was kind of messy when it came to cutting them – the candy kinda fell apart – so I would recommend plain using plain or even mini M&M’s instead

In the original recipe, she states that you can really use anything – any cookies or mix in’s – so it might be fun to experiment with these – mini peanut butter cups and peanut butter oreos, chips ahoy cookies and cut up snickers…I could go on and on – but you get the idea. No matter what you use they will turn out delicious!