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.

My Trash and Treasure Twix Caramel Popcorn Recipe | Caramel Popcorn Recipe Twix Caramel Popcorn Every Fall we make caramel popcorn, it is a tradition in our house. Over the weekend we were hanging out at home with the baby and watching football. I got out our trusty air popper to pop the popcorn. I chopped up Twix candy bars into bite size pieces and mixed them into the caramel popcorn. If you are looking for a fun way to jazz up your caramel corn, try our Twix Caramel Popcorn. Twix Caramel Popcorn Yield: Makes a lot! If you like this Twix Caramel Popcorn, you might also like: Chocolate Chip Cookie Dough Truffles I’ve never liked chocolate chip cookies. Go ahead and throw tomatoes at me if you’d like, but I don’t like ’em. They’re just a plain old cookie, after all, with a few studs of chocolate chips in them. They’re nothing special to me, unless you get some cookie dough-action before it meets its fate in the oven. I know there are plenty of cookie-dough-nay-sayers out there… you know, the salmonella scare and all . Chilled dough is rolled into 1-inch balls. Those chilled dough balls are dipped in chocolate and then placed onto waxed paper to set. I dipped a few in Ghirardelli White Chocolate Bark and a few in the Chocolate version too. Oh yeah! Yield: 3 to 4 dozen truffles Prep Time: 45 min + chilling time Chocolate Chip Cookie Dough Truffles Best served cold, these treats are for cookie-dough lovers. Ingredients: Directions: 1. 2. 3. Tips: *I used the Ghirardelli Candy Making Dipping Bar- both Double Chocolate and White flavors. *Have your own favorite cookie dough recipe?

Chocolate Meringue and Mint Chip Ice Cream Cake Recipe at Epicurious photo by Sang An yield Makes 8 to 10 servings Preparation Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Lift meringues from parchment. Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Blue Velvet Cake With Cream Cheese Frosting My friend Alana hosted a "Galaxy Quest"-themed party this past weekend, complete with blue jello shots and blue mixed drinks, yum! So of course, I wanted to make a dessert and I wanted it to be blue. Red velvet cake is my favorite cake of all cakes! Thus, I decided to try to make it with blue food coloring instead and see how it turned out. I used an angel food cake recipe for the base and added a tablespoon of cocoa powder in an attempt to keep the cake from turning greenish from the egg yolks in normal red velvet recipes. Because of the angel food base, the cake turned out with a much lighter flavor than red velvet, which is usually super rich. Unfortunately, I forgot to bring the syrup to the party. Blue Velvet Cake 1 and 1/4 Cups Cake Flour, sifted 1 and 1/4 Cups Ultra-Fine Sugar 11 Egg Whites, room temperature 2 Teaspoons Vanilla Extract 1 and 1/2 Teaspoons Cream of Tartar 1 Tablespoon Cocoa Powder 1/4 Teaspoon Salt 1 and 1/2 Cups Blueberries, fresh not frozen Cream Cheese Frosting

chocolate peanut butter cake Alex’s birthday was this past weekend and in case you are new here, let me give you a loose outline of a Standard Dessert Alex Politely Requests: Chocolate. Chocolate with chocolate. Chocolate with caramel. Chocolate with toffee. Chocolate with coffee. What, can you sense a theme or something? This year we added one more to the chocolate cake pile: Chocolate Peanut Butter Cake. Because did I mention the chocolate cake? You might be noticing a recurring theme here this summer, but what can I say? If you like baking cakes, especially celebration cakes, you really want to get this book. But here’s the other best part (you know, if the notion of a boston cream pie cake wasn’t enough to convince you)–a lot of these cake recipes are one-bowl. Peanut butter, previously: Peanut Butter Brownies and Peanut Butter CookiesOne year ago: Brownie Mosaic Cheesecake This cake is INTENSE. Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more) 1. 2. 3. 4. 5. 1. 2. 1.