No Bake Chocolate Peanut Butter Oatmeal Bars & Buns In My Oven - I have this secret that I’ve been carrying around with me my whole life. I’ve always been too scared to tell anyone for fear of what they would say. I want to tell you, but if I do will you promise not to call me names and leave me? I’ve never eaten oatmeal before. No, really. You aren’t calling me names, are you? I hope not, because I think I’ve finally decided to try oatmeal. For now, let me show you these delicious no bake chocolate peanut butter oatmeal bars.
This recipe is super simple. Add 1 cup of semi-sweet chocolate chips and 1/2 cup of peanut butter (smooth or chunky, your choice) to a microwave safe bowl and microwave until it’s all melted together. Pour the chocolate and peanut butter over the top of the oatmeal crust, reserving a couple spoonfuls to drizzle over the top of the bars. Gently press the reserved oatmeal on top of the chocolate and peanut butter, drizzle with the remaining chocolate and peanut butter and then refrigerate for a few hours. Go ahead, try ‘em. Purple and Pink Rainbow Cookies. For the last two years for Christmas I have made Italian rainbow cookies using a Gourmet recipe I found on Smitten Kitchen. They are one of my favorite cookies, and homemade ones, in my opinion, are way better than the ones you get at a bakery. They are way more moist and awesome, and they keep really well in my freezer so that I can have a little rainbow cookie snack whenever I want.
One of my good friends from college, Celia, got married down in North Carolina last month, and a week before the wedding she asked me if I was going to be bringing some tasty baked goods, like maybe those rainbow cookies I make. I hadn't been planning on bringing anything, since I was having a hard enough time trying to figure out what to wear and how to pack three dresses and five pairs of shoes in my carry-on bag. But at around 10pm two days before I was heading down there, I decided that I was going to make these cookies, and that I was going to make them purple since that was her wedding color.
Peanut Butter Cookies With Coconut Oil. Subscribe to Cookie Madness by Email According to my brief and not very thorough research on coconut oil, its health benefits are numerous and we should be eating it every single day. Still, I’ve had a hard time getting myself to spend $7.00 on a jar of fat, and if it weren’t for my curiosity as to how it would work in peanut butter cookies, I might not be the proud owner of a jar of Spectrum Organic Coconut Oil. It seems to have been a good investment because the cookies taste good and have a light and crispy (slightly addictive) texture. I rolled them in honey roasted peanuts and coconut, but you can also roll them in salted peanuts & coconut or just plain peanuts.
The peanuts are pretty important to the overall great texture of the cookie so I wouldn’t leave them out. As for the coconut, if you skip the step of rolling the cookies in shredded coconut you will barely, if at all, taste the coconut oil in the cookies. Thumbs up to coconut oil cookies, now where else can I use it? Fluffernutter Cookies. Phew, what a whirlwind this week has been! I need one of these cookies while I unpack! More about my trip later, we’ve got to talk cookies! Seriously, wait until you try this recipe. I am literally talking 3 ingredients and about 5 minutes of prep before they are in the oven! Woo Hoo! I have had this idea in my head for over a week now and had NO idea how they would turn out. Grab a tall glass of milk and treat the family to these way too easy and oh so fun cookie gems! Yes, you heard me right….3 ingredients! Mix, mix, mix Ready to bake! Bake 12-15 minutes Fluffernutter Cookies 1 Cup creamy peanut butter 1 large egg 1 cup marshmallow cream 1.
About 18 cookies Have a great rest of your week and weekend! Other recipes you may enjoy... Valentine Shortbread Cookie SandwichesMini Peanut Butter and Chocolate Buttercream Cookie SandwichesNutter Butter White Chocolate Chip CookiesChocolate Cherry Chip Cookies! Thick Chocolate Chip Cookies. Making Cream Cheese Frosting This really couldn’t be much easier, but heck, a couple of photos can’t hurt, right? Just combine all your ingredients in the bowl of a mixer with the paddle attached… …and beat for about 45 seconds until the frosting is smooth and uniform. You might need to scrape the bowl once to make sure all the ingredients are well combined. If you notice small lumps — and if you look closely you can make out a few — just keep beating. Cream Cheese Frosting Recipe Cream cheese’s gaminess and gumminess make it a rather odd base for a frosting. 12 ounces cream cheese 8 ounces soft butter 8 ounces powdered sugar ½ teaspoon vanilla extract Whip on medium-high speed until smooth.
Blueberry crumb bars. I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posting thing. Three hours later, I received this comment: “Omg, post the recipe already!” Hmmph! I thought. The natives are getting restless. But who could blame them? Just look at these things! And, oh, to taste them. It could get ugly. But if there ever were a dessert worth getting ugly for, it would have to be this. “Omg, post the recipe already!” As you wish. Blueberry Crumb Bars Adapted from AllRecipes.com Recipes like this make me wonder why I don’t use AllRecipes.com more. I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). Yield: I cut these into 36 smallish rectangles 1. 2. 3. 4.