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No Bake Chocolate Peanut Butter Oatmeal Bars — Buns In My Oven

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.

Let Them Eat Cupcakes!  Cupcakes have become an increasingly popular choice at weddings over the past few years, in part because they can be personalized so easily. People are always craving ways to express themselves on their wedding day, and cupcakes provide a great opportunity to do this because there are so many options. Everyone can have their own little piece of cake just the way they like, and since each cupcake stands alone, they look beautiful and pristine. As a fun alternative to the traditional wedding cake, cupcakes provide your guests more options and are very elegant displayed on a tiered cupcake stand. You can even cater to your frieds who are gluten-free, vegan, or suffer from food allergies. This way, everyone is able to partake in sweet offerings after the grand dinner. Customizing cupcakes is a great way to make them fit into the theme of your wedding. Here are some more images to spark your cupcake creativity:

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. Since I was making these in a shorter period of time than I normally do, I bought 3 disposable rectangular cake pans at the grocery store so that I could bake all three layers at the same time. Italian Rainbow Cookies (or Seven-Layer Cookies)recipe from Gourmet via Smitten Kitchen Preheat oven to 350ºF and place oven rack in the middle of the oven. Makes about 5 dozen cookies.

Chocolate Chip Peanut Butter Cake « Dinner & Dessert Everyone knows that I’m a big fan of chocolate and peanut butter, and I was in the mood to bake with it one night. I also wanted to try a chocolate-peanut butter frosting. I’ve tried and loved a peanut butter frosting recipe, but I wanted to try a recipe where they were together. Peanut Butter Peanut Butter Chip Cake Source: Death By Chocolate Cake via Culinary Concoctions by Peabody 1/2 stick unsalted butter 1 cup all purpose flour 1/4 teaspoons baking soda 1/4 teaspoons baking powder 1/4 teaspoons salt 1/2 cup tightly packed brown sugar 3 ounces creamy peanut butter 1 large egg 1 egg yolk 1/4 cup sour cream 1/4 cup hot water 1/2 tsp pure vanilla extract 1/2 cup peanut butter chips or chocolate chips Preheat oven to 325F. Grease two 9 x 1 1/2 inch pans. Combine flour, baking powder, baking soda, and salt. Mix together brown sugar, peanut butter and butter for two minutes. Add half of the flour mixture and mix until incorporated about 20 seconds. Frost tops and sides of cake with frosting.

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. Thumbs up to coconut oil cookies, now where else can I use it? Honey Roasted Peanut & Coconut Peanut Butter Cookies Cream coconut oil, peanut butter, and both sugars together in a mixing bowl. Preheat oven to 350 degrees F. Mix together the chopped peanuts and coconut and lay on a flat surface. Shape dough into 1 inch balls and roll the balls in peanut mixture. Makes 24 large cookies. Related posts:

Love and Olive Oil » Chocolate Chip Cookie Dough Truffles Oh. My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it. I’m not joking here folks. My apologies to the New Years’ resolution folk. The cookie dough itself is egg-free, and potentially dairy free AND vegan if you get picky about what you coat them with. Take it or leave it (but I strongly suggest you take it. Update: Since it was first posted in 2010, I’ve updated this recipe and included it in my new cookbook, The Cookie Dough Lover’s Cookbook (Quirk Books, 2012). You may also like...

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!

In Praise of Leftovers | Snickerdoodle Muffins Remember yesterday when I said there wouldn't be any schmaltzy Valentine posts? That was before I had a day off. And time to make muffins. My Mom used to make these "French Breakfast Muffins" for special occasions growing up. They were from a Junior League cookbook of hers. I can still see that recipe on the page--green font, butter stains around the edges. This morning when Yancey got off shift, the kids had been waiting by the door for an hour, anxious to open their gifts. In third or fourth grade, I was smitten with a pair of shoes at Hilton's Shoes. Emily always says that Valentine's Day is a time to celebrate love in all its forms. P.S. Snickerdoodle MuffinsI got so carried away with nostalgia that I've forgotten to talk these up properly. 1 1/2 c. + 2 Tb. flour3/4 c. sugar2 ts. baking powder1/4 ts. salt1/4 ts. nutmeg (freshly ground, if possible)1/2 c. milk1 beaten egg1/3 c. melted butter For topping:1 ts. cinnamon1/2 c. sugar1/3 c. melted butter Preheat oven to 400.

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! But who could blame 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 Recipes like this make me wonder why I don’t use 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). These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! Yield: I cut these into 36 smallish rectangles 1. 2. 3. 4.

Cookies and Cream Cheesecake I was the last hold-out among my local circle of friends to hire a babysitter. I just couldn’t bear the thought of entrusting the care of my precious little ones with anyone outside of our family. And given that we have no family closer than an 8 hour drive away…well, you can just imagine how rare our date nights have been. It wasn’t until I was about a month away from my due date with our second child (as it turned out, it was just a week before he was actually born!) that the reality of two kids finally set in with me. My sanity was going to depend on having a trustworthy helper. Did I mention that our Mary Poppins likes to bake too? Cheesecake tends to be over-the-top rich so I’m usually good for just one, maybe two slices tops per year. A babysitter who will watch endless Dora with my daughter, smile and laugh with my son and even help me with my blogging? Cookies and Cream CheesecakeFrom Philadelphia Cream Cheese Classic Recipes Makes 12 servings Tagged as: cheesecake, oreos

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. 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.

Daring Bakers: Nanaimo bars recipe and whole grain graham cracke The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and Recipes for whole wheat graham crackers and Nanaimo bars at the end of the post. Let me warn you, I’m slapping these in the “600 calorie death spiral” category ASAP. Okay, you guessed two. Drat, you guessed a stick of butter. Nanaimo bars — I keep wanting to call them Nanowrimo bars —are a Canadian invention, intended to nourish moose hunters in the frigid Yukon winters much like the Eskimos gained their needed calories from whale blubber. quit making things up already There were two required parts to this Daring Bakers Challenge: make your own graham crackers, preferably gluten-free, and make the Nanaimo bars. Instead, I made a graham cracker recipe I’ve made before: Whole wheat graham crackers from King Arthur Flour Whole Grain Baking. However! 1.

No cookie cutter? No problem: Easter Eggs Cookies | King Arthur Have I ever mentioned before that I love cookie cutters? Love ‘em! I have the basics, the funky and the unusual. Graduated circles? got ‘em. Stockings, ornaments, trees? just the right cutter? First, take a second to check out the photo above. Every spring I bring in some eggs for show and tell with my fellow bakers. So, caught in the web (pun intended) I set out to use one of my favorite decorating techniques to produce elaborate Easter egg cookies to mimic pysanky. Now I was in a quandary. Most word processing programs like Microsoft Word have a tool box with templates for basic shapes. Then, just drag out the shape you want to the size you want. Next, print onto plain white paper and cut on the lines. Now, just place the template on your rolled out cookie dough and cut with a sharp knife. Cutting shapes by hand does lead to a few rough edges. Transfer to a parchment lined baking sheet with a large flat spatula or turner and bake until lightly golden browned. On to the icing. See?!

REC(ession)IPES: Lemon Squares Makes 24 squaresTotal price: NY $2.02Price per square: NY $0.08 I’ll be honest: I didn’t love these and didn’t at first think them blog-worthy. When I mentioned to our guests that I wasn’t thrilled with these and apologized,* though, they all told me I was wrong and that they were delicious. Well, sure, duh, of course they would because our friends were not raised by wolves. I wasn’t fooled. But then they all went back for seconds, then thirds and then the next thing I knew the plate was empty. Ingredients 1 stick butter (NY $0.75)1 ¼ cups sugar (NY $0.43)½ cup plus 2 tablespoons all purpose flour (NY $0.12)½ cup whole wheat pastry flour (NY $0.14)2 eggs (NY $0.33)1 lemon, juiced and zested (NY $0.25)½ teaspoon baking soda (staple)Confectioner’s sugar (staple) DirectionsPreheat oven to 350 degrees, and lightly grease an 8 inch square baking dish. Beat together the eggs, lemon juice and zest, baking soda, remaining granulated sugar and 2 tbsps of all purpose flour.