Peanut Butter Cup S’mores Bars | The Sweet Life WARNING: This post is going to be 97% rant and 3% delicious baked goods. It’s my blog and I can rant when I want to. It’s kind of a rite of passage into adulthood that at some point in your grown-up years, you have a really terrible landlord. But I’ve said it once and I’ll say it again…my landlord is pretty much the WORST. Exhibit A: The other day my roommates and I got locked inside our apartment (HELLO fire hazard) because our doorknob fell off. Just a casual turn of the handle and *pop! Our landlord, right? Wrong. Luckily we have a back door and were able to escape, praise Jesus. Exhibit B: I recently received an IRATE phone call from Landlady Extraordinaire because we’ve apparently been shortchanging her on rent each month. Try to guess how much we’ve been shortchanging her by. A penny! I get it. So obviously we stuck an envelope of pennies underneath her door with this month’s rent. None of that had to do with peanut butter cup s’mores. yield: 16 large/20 small squares Ingredients
Red Velvet Brownies *If you like recipes like these be sure to stop by my new E-cookbook E-licious and use code BROWNIES50 to get the book 50% off ,making it only $2.50 for over 45 recipes! Brownies are huge in our house, but I’ve never made brownies from scratch, weird I know. Those brownies from a bag are just too good and easy, or so I thought. (ok brain fart, I have made brownies before, like zucchini brownies, 2 kinds, lemon brownies, pumpkin blondies, and black bean brownies) So on Valentines day I decided to make a special treat. This recipe isn’t difficult and the results are so totally worth the effort. I initially used this recipe for mascarpone frosting too. Let me show you how the brownies are made. Ingredients: 1 cup unsalted butter, at room temperature; 1-1/2 cups granulated sugar; 1-1/2 cups brown sugar; 4 large eggs, at room temp; 2 ounces red food coloring (optional); 4 teaspoons pure vanilla extract; 2-1/2 cups all-purpose flour; 6 tablespoons unsweetened cocoa powder; 1/2 teaspoon salt
Chocolate Chip Cookie Dough Brownies Brownies are sort of like cheesecake, aren’t they? There’s nothing better than the perfect dense, fudgy brownie, just like not much can beat a classic piece of creamy cheesecake. Yet with both of these desserts we’re always fiddling around with different versions, swirling things in and layering things on the top and the bottom (incidentally, peanut butter goes well with both!). It’s an endless merry go round of dessert experimentation, where there really can never be a bad result. Feel free to check out all of my brownie recipes and cheesecake recipes to see how many times I have spun around this little kitchen carousel. When I first saw these over on RecipeGirl I stopped in my tracks. You know how milk and cookies go well together? Back to the merry-go-round to do more kitchen experiments! One year ago: Homemade Pop-TartsTwo years ago: Chunky Pecan Pie BarsThree years ago: Pasta Fagioli
Raspberry Cheesecake Cupcakes If you enjoy cheesecake, then you will love these cupcakes. They consist of cheesecake with a graham cracker crust, a layer of homemade raspberry jelly, and are topped with cream cheese whipped cream. Can you say yum? Ingredients: Cheesecake (3) 8 Ounce Packages Cream Cheese 4 Eggs 1 Cup Sugar 1/3 Cup Heavy Whipping Cream 1 Tablespoon and 1 Teaspoon Flour 1 Teaspoon Lemon Juice 1 Teaspoon Vanilla Extract Fresh Raspberries for Garnish Cream Cheese Whipped Cream 2 and 2/3 Cups Heavy Whipping Cream, liquid not already whipped 3 Tablespoons Cream Cheese, softened Raspberry Jelly 1 and 1/3 Cups Raspberries, fresh or frozen 3/4 Cup Sugar 1/4 Cup Water Graham Cracker Crust 1 Cup Graham Cracker Crumbs 1/3 Cup Butter, melted 2 Tablespoons Granulated Sugar 1 Teaspoon Brown Sugar 1/2 Teaspoon Cinnamon
Nutella Cinnamon Rolls May 10, 2011 | Print | E-mail | Filed under bread, nutella There are some days that I just lose my appetite. It might be because of my mood, or that nothing sounds good, or that I’m in a food rut again and need to spice things up a bit. When my appetite comes back though, what I’m inevitably craving is some sort of comfort food. Yesterday happened to be one of those days, and by the end of the day all I could think about was a warm cinnamon roll fresh from the oven. 2 cups whole milk1/2 cup vegetable oil1/2 cup sugar2 1/4 tsp active dry yeast5 1/2 cups flour, divided1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 stick butter1/2 cup nutellaCinnamon For the glaze (for three 8″ pans of rolls): 3 cups powdered sugar6 Tbsp milk In a large pot, whisk together the milk, vegetable oil, and sugar. Next, add in the baking powder, baking soda, and salt. Spread the nutella and butter mixture over the rolled out dough and follow with a sprinkling of cinnamon. Spray three 8? Leave a Reply
Chuckwagon Apple Fritters | Scarletta Bakes I’ve been thinking about the Good Humor truck a lot lately. Like, a lot. This happens to me almost every summer. I get super hot. Every summer when I was a kid, we would spend our days at the local pool. I was a champion eater. Around 11:19 a.m., I’d start to get excited. Waiting. And then, in the far-off distance, I heard it… Diddly ding da ding da ding ding-a-ling a ding dongggggggggggggg (Whatever. I have to be first in line. Wait – who is that chubby girl standing on curb, sobbing and clutching two melted Push Pops? Sigh. Why am I talking about the Good Humor truck? Seriously, these fritters are simple and simply amazing. I came into the kitchen and found A. sitting next to an empty fritter bowl. M.: “Hey, what’s that chile sugar all over your face?” A.: “It’s not chile sugar. For reals. Chuckwagon Apple Fritters Prepare the apples by peeling all 5, shredding 2 of the apples, and roughly chopping 3 of the apples. Meanwhile, heat your peanut oil in a large, heavy-bottomed pan. 1.
Caramel Apple Cheesecake Bars with Streusel Topping I can honestly say I’ve never had a dessert quite like this before. I was powerless when it came to trying them after my brother Nate (the same one who gave us the recent pumpkin bread recipe) insisted that this is his wife’s favorite dessert of all time. All time. Then, he told me this decadent treat is the most requested dessert by his co-workers for him to bring in to work. Finally, he told me that if I didn’t make them, he would disown me as his older, smarter sister forever. And they are unreal. My husband has now declared these his new favorite dessert, also, which means we’ll be seeing them again frequently around these parts. One Year Ago: Coconut and Cashew GranolaTwo Years Ago: No-Bake Spiderweb Cheesecake Caramel Apple Cheesecake Bars with Streusel Topping Ingredients Apples: 3 Granny Smith apples, peeled, cored and finely chopped 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Streusel Topping: Base: Cream Cheese Layer: Caramel Sauce: Directions
Chocolate Chip Lava Cookies | Kevin & Amanda - StumbleUpon I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Cut a small tip off the Ziploc bag and layer over the cookies. 1.
Nutella Mug Cake Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up Monkey Bread Hi, guys. It’s PW. My friend Ryan, whom I affectionately call “Pastor Ryan,” has graced us (no pun intended; I crack myself up) with this sticky, delectable, and surprisingly simple recipe for…Monkey Bread. That’s right…Monkey Bread. Although I’m almost certain there are no actual monkeys in this recipe, it’s still very good. I snagged the recipe from my mother-in-law Tracy, after I regained consciousness the first time I ate this strange, pull-apart, breakfast, lunch, or dinner bread thing. And you know the best part about this here Monkey Bread? *holds hands up in paper-football goal posts to find the “L”* From left to right we have: * Brown Sugar // 1/2cup will be needed * 2 sticks of butter (1 cup) * Bundt Cake Pan (feel free to use dorky shapes) * Cinnamon // 2-3 teaspoons * 3 cans of Buttermilk Biscuits (the non-flaky ones) * Sugar! Now before you do anything…go ahead and preheat that oven to 350? * BWOP!! Drop all of the biscuit quarters into the cinnamon-sugar mix. Prep Time: Easy