Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups Calling all peanut butter lover’s, these are for you. Two kinds of peanut butter in one supremely thick cookie. That’s better than any Black Friday deal. If you’re typically plagued by cookies that spread, or bake thin and flat, there’s no chance of that here. They’re baked in a muffin pan, and they have no where to go but up. The outer peanut butter cookie layer is made with Skippy Roasted Honey Nut Creamy Peanut Butter. And I’m all about the sweetness. The cookies are stuffed with Skippy Natural Dark Chocolate Peanut Butter Spread. Although it’s a ‘natural’ spread, it’s no-stir and there’s no oil slick floating to the top of the jar with dry crumbly bits below, a problem that happens often with ‘natural’ peanut butters, but not this one. The recipe for the peanut butter cookie dough is very similar to the Old-Fashioned Peanut Butter Cookies in my cookbook, Peanut Butter Comfort. {Pinterest Collage} Print Save Prep Time: 15 minutes
Easy Homemade Granola — A Southern Fairytale Homemade Granola, delicious crunchy, sweet, crispy and fruity. I remember eating granola as a kid; my mom made the most amazing granola. Doused in chilled milk or snatched from a bag in my tiny fist, my mom’s granola was better than any boxed version. As an adult and admitted food and recipe obsessed person, it’s somewhat embarrassing to admit that homemade granola is one thing I’ve never tackled. One of my favorite go-to recipe blogs, fellow redhead and all around favorite people ever, Heather of Home Ec-101, posted the Easiest Homemade Granola Ever recipe and I must admit, I was inspired. Y’all know me though, I can’t leave a recipe alone; I am compelled to tweak and twiddle and mess with every recipe that I come across. I now have what I believe to be the MOST amazingly delicious homemade granola recipe ever. Mix Oats, coconut, walnuts and almonds* together in your largest mixing bowl Top with your binding mixture of honey, vegetable oil, vanilla, brown sugar, cinnamon and applesauce
Deep Dish Fruit Pizza My sister-in-law Missy first introduced me to the concept of fruit pizza years and years ago, and here’s how: she brought one to my house and I proceeded to eat the whole thing. But it was small. And I was nursing. My mammary glands made me do it. I whipped up a whopper of a fruit pizza a couple of weeks ago using my good ol’ standby sugar cookie recipe…and it was so darn good in such a naughty, naughty way. This is one of those fun, throw-together treats that’s perfect for everything from a slumber party to a baby shower. Sorry I said mammary glands. The Cast of Characters: my sugar cookie dough (recipe below), marshmallow creme, cream cheese, peaches, kiwi, blueberries…and whatever other fruit you’d like! Now, you could divide the dough in half, then roll out each half into thin, round pizzas. Or you could do what I done did… And press the whole quantity of dough into a sheet pan. I love this pebbly texture. Then just throw it in the oven… Then just let the crust cool completely. So I deet.
Mini Fruit Pies & Simple Organized Living I love pie. I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new… … mini pies! I figured that if I made mini pies, I could make as many as we needed and I could customize the filling so everyone got their favorite pie. Not sure why I didn’t think of this sooner? Anyway, mini pies are extremely easy and take less than 20 minutes to bake (half that of most full pies) Ingredients: Pie Crust Dough — I used store bought refrigerated crust but feel free to use homemadeFilling — choose your favorite pie fillings and make mini batches of each one (or use canned filling) Directions: Use a biscuit cutter to create mini pie crusts — cut as many or as few as you want What is your favorite pie?
The Café Sucré Farine: Ridiculously Easy Caramel Sauce You’ll NEVER do it again. You’ll NEVER have to do it again. In fact, you’ll probably NEVER want to to it again. I promise …………….……………. This has been a favorite Café recipe for years and though I shared it in the early days of the blog, it was as a sauce for these Cider Poached Apples w/ Cinnamon Pastry Stems, so it’s difficult, if not impossible to find in the deep, dark archives of The Café. I felt like the delicious, unadulterated sauce needed a page of it’s own, so here it is! And guess what? P.S. Ridiculously Easy Caramel Sauce Ingredients: 1 stick butter, 4 ounces ¾ cup dark brown sugar (you can use light brown sugar also but sauce will be a bit lighter) ½ cup whipping or heavy cream 1 teaspoon vanilla or vanilla bean paste a pinch of sea salt Instructions: 1. 2.
Chocolate Chip Cookies For five years I’ve been using a chocolate chip cookie recipe I’ve tweaked and tested so many times that it has become my favourite chocolate chip cookie recipe. If I ever needed to make chocolate chip cookies I would never look elsewhere. I had tried too many recipes and I knew the pain that I’d gone through to find that one reliable recipe. I happily kept baking the same chocolate chip cookies. This was until today. I halved the recipe and skipped the walnuts. Chocolate Chip Cookies Adapted from: Baking From My Home to Yours (excellent baking book!) 1 cup flour ½ tsp salt ½ tsp baking soda 4 oz/100g/1 stick butter ½ cup sugar 1/3rd cup light brown sugar 1 tsp vanilla extract 1 egg 1 cup chocolate chip Sieve the flour, salt and baking soda together. These cookies turned out to be absolutely delightful. Tagged as: chocolate, cookies, sweet bakes
Hydrangea Cupcakes I’ve been trying out few fresh vanilla recipes recently, so I thinking I might create a little post for you with images regarding how to beautify cupcakes to look such as hydrangeas . They are my favorite blossoms so I totally loved how they turned out! Raspberry Cheesecake Stuffed Chocolate Cookies — Buns In My Oven This is a compensated review by BlogHer and Kraft. Cookies are always, always, always a big hit around my house. As I’ve said before, my husband eats them for breakfast. He puts on his sad face and whines if a few days pass without cookies in the house. It’s pitiful. When I was contacted to create recipes for PHILADELPHIA brand Cream Cheese I knew right away that a cookie just had to be one of the recipes. I checked out a few of the cooking videos on the Real Women of Philadelphia website to see what everyone else had come up with. Ultimately, with all the recent cookie stuffing I’ve seen around the food blogosphere (and right here on this blog), I thought I’d go that route. Chocolate cookies stuffed with a simply flavored PHILADELPHIA brand Cream Cheese filling. My favorite part is the surprise inside. Raspberry Cheesecake Stuffed Chocolate Cookies Ingredients For the cookies: For the filling: 4 ounces PHILADELPHIA brand Cream Cheese 1/4 cup powdered sugar 2 teaspoons seedless raspberry jam
Stress relief… When I am sad and stressed I just pick up my chin and grin and say…the sun will come out (SLAP! Not). Okay, where was I. Ah yes, being sad and stressed. When I am not having the best of days I used to follow a certain routine. ). Then there is the long hot bath. Peabody’s Really Bad Day Fix it All Chocolate Chip Cookie Dough Cheesecake 1 ¼ cups chocolate chip cookie crumbs (use a hard cookie like Chip’s Ahoy) 2 TBSP sugar ¼ cup unsalted butter, melted 32 ounces cream cheese 1 cup dark brown sugar, loosely packed 1 cup granulated sugar 2 TBSP all-purpose flour, plus some for dusting the truffles 4 eggs 2 egg yolks 1 tsp vanilla approximately 20 cookie dough truffles, plus 5-8 to place on top (recipe follows) Combine the cookie crumbs, 2 TBSP sugar and melted butter. Cookie Dough Truffles ½ cup unsalted butter, at room temperature ¾ cup packed brown sugar 1 tsp vanilla extract ½ tsp salt 2 cups all-purpose flour 14 ounces sweetened condensed milk ½ cup chocolate chips
Easy Garlic Cheddar Biscuits | Ginas Skinny Recipes Golden cheddar biscuits drizzled with garlic parsley butter. Make sure you have some company to enjoy these with, or you'll be tempted to eat them all! You can easily halve this recipe. Of course, they taste best fresh out of the oven, but reheating them the next day is still good if you have leftovers. Garlic Cheddar BiscuitsSkinnytaste.com Servings: 14 • Serving Size: 1 biscuit • Old Points: 2 pts • Points+: 3 ptsCalories: 97.3 • Fat: 3.9 g • Protein: 3.7 g • Carb: 13.0 g • Fiber: 0.0 g Ingredients: 2 tbsp butter, melted2 cloves garlic, minced2 tbsp fresh chopped parsley2 cups Heart Smart Bisquick3.5 oz shredded sharp Cheddar cheese (Cabot 50% reduced fat)2/3 cup fat free milk Directions: Preheat oven to 400°. Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Bake for 10 minutes.
Easter DIY Tutorial: Carrot Shaped Cupcakes In a few days, Peter Cottontail will be hoppin’ down the bunny trail… so we better have some carrots ready for him! But not just any carrots. Really, how many boring carrots can one bunny eat? I say we go for sparkling carrots with a surprise inside! Hi, it’s Carrie Sellman from Half Baked, the cake blog for sweet inspiration. by Carrie Sellman makes 12 cupcakes – Ice Cream Cones (12) – Chocolate Cake Batter (made from mix or from scratch) – Buttercream Icing (store bought or homemade) – Orange Candy Melts (2 packs) – Orange Sprinkles (2 jars) – Green Edible Candy Grass 1. 2. 3. 4. 5. 6. 7. 8. – Stand carrots upright in a popcorn cone holder. Happy Easter!