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Triple Layer Cookies and Cream Crunch Bars

Triple Layer Cookies and Cream Crunch Bars
After last weekend, I had a ton of Oreos to use up. I should mentioned that this was after I baked a second batch of those Oreo-stuffed chocolate chip cookies. Oops. I might have bought two packages. Oops again. This may come as a surprise: I don’t really like to eat just plain Oreos. I’ve already made cupcakes and brownies, but I couldn’t get a crunchy cookies and cream bar out of my mind. It’s like the better-than-crack brownies and a bag of Oreos had a love child. With Mr. The pictures say it all – these brownies are rich and chocolaty. If you are one of those crazy people who doesn’t love sugary sweet, so-good-your-teeth-hurt desserts, then these probably aren’t for you. Triple Layer Cookies and Cream Crunch Bars makes 9-12 bars 1/2 cup butter, at room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all purpose flour 1/4 teaspoon salt 3 tablespoons cocoa powder 2 cups chocolate chips 1/2 cup peanut butter 20 Oreo cookies Preheat oven to 350. Spread in the 8 x 8 pan. Related:  Baking/Sweets

Creme De Menthe Brownie Recipe Please tell me you’ve had these before. Okay… these exact ones are not really from 1988. At least I don’t think so. This brownie comes straight from a yellowed index card out of my mom’s seemingly unorganized recipe box. Over Labor Day weekend, these brownies came up amongst conversation and my eyes lit up. I need a life. They are probably the sole reason I even considered mint chocolate chip donuts. So I ran out and bought some creme de menthe, which was finally found at the third liquor store I ventured into after the first two associates, both creeping up on their 70s, stared blankly at me and yelled “Are ya sure ya don’t mean cream da mint?” Yeah buddy. You can find clear creme de menthe but what’s the fun in that? [P.S. don't you like how neatly (?) Another giant clue that these were the happening dessert at the end of last millennium, amidst Gushers, Pop Rocks and various layered frozen ice cream “casseroles?” Creme De Menthe Brownies [brownie adapted from my red velvet brownies]

wonderful acts of humanity Chocolate Chip Cookie Dough Peanut Butter Cups Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it?? Uh. Yeeeeeah. These are like… of that caliber. And that totally almost happened to me. I ate what felt like a million, then had a plate of 5-day old green bean fries from the fridge and called it lunch. I definitely recommend those. For lunch. Face? Inhale. Chocolate Chip Cookie Dough Peanut Butter Cups [cookie dough adapted from cookie dough dip] makes 24 cups 2 1/2 cups milk chocolate chips 1/2 cup unsalted butter 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/4 cup creamy peanut butter 3/4 cup powdered sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 cup mini chocolate chips In a small saucepan, heat butter until melted. Line a mini muffin with with liners. Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Sigh.

Recipe: The Easiest, Healthiest, Most Scrumptious Fudge Ever The temperature has inspired me to post some cold-weather recipes. This fudge recipe fits the bill nicely. 7 reasons I love this fudge 1. It tastes divine 2. It uses all nourishing ingredients 3. This recipe is based on one of Sally Fallon's recipes (she has some brilliant recipe ideas in Nourishing Traditions, by the way). I have adapted it to use coconut oil, cocoa powder, and the low glycemic, oh-so-yummy coconut/palm sugar (though honey works great too!). This truly is one of the easiest recipes to make, and it truly is richly delicious. The Easiest, Healthiest, Most Scrumptious Fudge Ever By the way, you can easily substitute with this recipe. Ingredients 1/2 cup of virgin coconut oil1/2 cup of coconut/palm sugar (the paste-like kind)1/2 cup of cocoa powderA dash of sea salt1/2 teaspoon vanilla Directions In a heat-resistant (Pyrex) glass measuring cup, add the coconut oil.

DONNA'S - In The Attic: ~ MORE YO-YO PROJECTS AND HELPFUL INFORMATION ! ~ I received the following email from Dawn at www.dawnsdaybreak.blogspot.com. This is what she had to say ! This is what I am posting on my blog tomorrow for an update on my yo yo projects. Donna of Donna's In the Attic is hosting a yo-yo challenge. Before I made the angels I made some flowers. I do love making the flowers. Take care, Dawn ~ Didn't Dawn do a fantastic job! Thank you so much for letting me share them with my readers! I also wanted to share a couple of helpful comments that were made on two of my Posts on making yo-yo's ! Jeanette at www.scrapnchick-keepmeinstitches.blogspot.com gave these hints ! Comment:I am a little late to the game (Just found your blog yesterday) and someone may have already told you this, but I thought I would tell you anyway, just in case. ~ ~ Jeanette is not to late and nether are you. ~ donna ~

Chocolate Chip Lava Cookies 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. 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. Heaven help me. Scoop and flatten the remaining dough, and place on top of your lava cookies. Now here’s how I like my cookies. Mama mia. 1. 2. 3.

Butterscotch Peanut Butter Marshmallow Hearts Happy Wednesday, everyone! I hope you’re all having a great week. Has Valentine’s Day enamored you the way it has me this year? I just can’t get enough of it. You know I’m the first girl to promote breaking out the confection-tool arsenal for highly decorated sweets, but sometimes, or possibly most times, we don’t have that much time on our hands. Although I have fond memories of this type of a treat at my school bake-sales in the 80′s, I had completely forgotten about them until Grant’s cousin, Leah, started bringing them to the family cottage. So here are the 4 ingredients responsible for this delicious treat: peanut butter, butterscotch chips (I use high quality, such as Guittard, because they are just a bit less sweet, use real vanilla, and make them just that much better!) Like I mentioned, I usually make them in bar form, but I thought it would be fun to use a heart cookie cutter and create a Valentine’s version, especially for the kids. Ingredients Instructions Notes Related posts:

How To Make Pom Poms and Add Them to a Throw Blanket Before I started moving my studioffice all around last week, I started making something to keep me warm as it is COLD!!! outside and I like it warm. This past weekend it snowed, which made for a nice snow day on Saturday, but the throw blanket I keep in my living room to snuggle up with has not been available for about 2 months now. I needed to finish up embellishing a new throw I bought at Marshall’s to keep me all comfy cozy. This project all started when a certain new member of my household took over my warm and snuggly leopard throw. Sometimes I don’t even see her as she blends right in. I got my inspiration to make the pom pom trim when I saw this photo in an old Woman’s Day magazine from the late 60’s that I found at a thrift store. From woman’s Day Magazine Jan 1968 How to Make a Pom Pom Throw Blanket This was a very easy project that I did while I watched a movie on TV. How to Make a Pom Pom I used 4 different colors of yarn. 1. 2. 3. 4. How to Tie Pom Poms onto the Throw

Pip & Ebby - Pip & Ebby - Hot cocoa cookies I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers. They get my leftovers, and I think they are starting to resent the way I am forcing them to eat sinful treats. I don't think I need to tell you that these were tasty. Ooey gooey chocolatey marshmallowy deliciousness. In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth. In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes. Preheat the oven to 325 degrees F. Enjoy!

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