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Stylish Cuisine « Peanut Butter Cup Bars

Stylish Cuisine « Peanut Butter Cup Bars
My cousin Greg from DC stayed with us last night. It was great to see him. When we have company, what’s one of the first things that I think of? I LOVE Reese’s Peanut Butter Cups, and this recipe produces an unbelievable tray of them in bar form. I’m including the recipe as I found it on the Internet. Using a pizza cutter is a brilliant way to cut these bars after they’ve chilled. All four boys loved the bars, which surprised me because one of the boys has claimed for years that he doesn’t like peanut butter. Peanut Butter Cup Bars Recipe from Michelle at One Ordinary Day1/2 cup butter 1 3/4 cups confectioner’s sugar 1 cup peanut butter 3/4 cup graham cracker crumbs 1/4 cup butter 1/2 cup semi-sweet chocolate chips(Line a 8×8, 9×9, or 7×11 pan with foil for easy removal of bars later.)Melt 1/2 c. butter of low heat. Print This Recipe Related:  chocolate!

Pumpkin Bars with Cream Cheese Frosting Cider mills, apples, cinnamon, doughnuts, sweaters, jeans, boots, leaves, football, tailgate parties, pies, soups, stews, chili...those are what come to mind when I think of fall. The air turns nice and crisp and I am immediately reminded of fall in Michigan, with all of the beautiful leaves and the perfect weather to leave the house wearing jeans, a sweater, cute boots and a scarf. My all-time favorite outfit. Another item that always comes to mind when I think of fall always puts a huge smile on my face. I love pumpkins. Do you know what else I love about pumpkins? Pumpkin Bars with Cream Cheese Frosting Ingredients: Bars * Recipe slightly adapted from Paula Deen

The Brownie That Will Change Your Life Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert. This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews…. Ingredients 1 pkg. (18.25 oz.) chocolate cake mix1 cup chopped nuts ( Optional )1 cup Evaporated Milk1/2 cup (1 stick) butter or margarine, melted35 (10-oz. pkg.) caramels, unwrapped2 cups (12-oz. pkg.) Method Preheat oven to 350° F.Combine cake mix and nuts in large bowl. Bake for 15 minutes.Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Drop remaining batter by heaping teaspoon over caramel mixture. Bake for 25 to 30 minutes or until center is set.Cool in pan on wire rack.

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?

Cheesecake Bars I was in the mood for something cold and lip-smackingly sweet. Something I could sink my teeth into. Something to maintain my weight. So I made this treat with a few of my favorite things. Cheesecake. Chocolate. and these cookies. If you ever fly Delta, then you’ve probably had them before. They’re a crunchy, no-frills, sans chocolate type of cookie. So I thought they would be great to use for the cheesecake crust. Throw the cookies into a food processor and chop them up into beautiful golden brown cookie powder. About 1 1/2 cups worth. Then add 3 tablespoons of brown sugar. Don’t you love how packed brown sugar looks? To make the crust, mix the cookie crumbs and brown sugar together. Mix up the cheescake ingredients and pour it on the crust. Oh yeah! Then bake it at 325 degrees for about 45 minutes. And let it cool. And try not to eat it. Then whip up some chocolate ganache to pour on top. Oh yeah. Spread the chocolate evenly on top of the cheesecake and then refrigerate overnight.

Peanut Butter Oatmeal Chocolate Chipsters I've found the cookie trifecta! Imagine biting into a cookie that captures the best of peanut butter cookies, oatmeal cookies and chocolate chip cookies. What you have is a Peanut Butter Oatmeal Chocolate Chipster Cookie... yum! Leave it to the creative Dorie Greenspan to come up with this recipe that's simply genius... These have been on my 'to-make' list for awhile. It took me so long to make these because my husband isn't a fan of peanut butter (the horror!) Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Whisk together the oats, flour, baking soda, spices and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Once dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets.

Killer Peanut Butter Mousse Brownie Pie I can think of worse ways to die... We’re eating a chilled “pie” made of layers of fudgy coffee brownies, rich airy peanut butter mousse, crumbled Reese’s peanut butter cups and finished with a drizzle of ganache. It’s a well-known fact that sweets are not really my cuppa beer. (I don’t really do “joe” either!) Going into the this dish with the concept in my head, I had no idea how wildly popular it was going to turn out to be! Killer Peanut Butter Chocolate Pie For the Brownies: 4 oz dark chocolate, chopped 1 stick butter, cut in cubes 1 tbsp instant espresso or coffee (optional) 2 eggs 1 1/2 tsp vanilla 3 fingered pinch of salt 1/2 cup brown sugar (packed) 1/2 cup granulated sugar 1/2 cup all purpose flour For the Peanut Butter Mousse: 3/4 cup creamy peanut butter, (do NOT use natural or crunchy!) For the Ganache: 1/3 cup heavy cream 1/4 cup semisweet chocolate chips 1o mini Reese's Peanut Butter Cups, roughly chopped Make the Brownies: Preheat oven to 350 degrees.

The Motherlode Layered Cookie Bars! Good Thursday folks! I know this cookie should absolutely be illegal, but let me tell you it is so much fun! Just imagine all of your favorite cookies layered into one bar of fabulousness! Now, don’t go and eat this on a regular basis, but do bring it to your next party or gathering and watch them disappear! At first glance it may look like a lot to prepare, but each cookie dough can be made in under 10 minutes, so don’t be turned off by the steps below. See the picture below for all the incredible cookie layers. The Mother Load Layered Cookie Bars Layer 1: Sugar Cookie 1 Roll of Pillsbury Sugar Cookie Dough 1. Layer 2: Double Chocolate Chip Cookie (the recipe below makes double what you’ll need for the bars, use extra for cookies) 1 cup butter 1 cup white sugar 3/4 cup brown sugar 2 eggs 1 tsp. vanilla 1 3/4 cups flour 1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder) 2 tsps. baking soda 1/4 tsp. salt 1 1/2 cups chocolate chips 1. 2. Layer 3: Peanut Butter Cookie 1 egg 1.

Worms ‘n Dirt Hello class! Welcome back to 3rd grade. I remember what a treat it was to have worms ‘n dirt back then. Ahh…the simple life. I felt the joy & happiness of these ’3rd grade’ treats when I took a bite out of this dessert. Mmmmm! And what’s not to love about picking out sweet and sugary worms out of oreos and chocolatastic pudding. I hope you enjoy this decadent trip back down memory lane as much as I did! Worms ‘n Dirt Ingredients 2 packages of cook & serve chocolate pudding (I used one sugar/fat free and one original) 4 cups of skim milk20 oreo cookies (equivalent to an entire package of Newman-O’s)6 gummy worms, cut in half How-To Set out your 4 glasses for your worms ‘n dirt.In a food processor, blend the cookies. Servings: 4 (but, I could only eat half of mine…leftover dessert for tomorrow!) Related posts:

No-Bake Chewy Cookies and Cream Bars Oh how I love a treat that can be whipped up in about 15 minutes. My boys and their buddies couldn’t get enough of these Chewy Oreo Bars we had as an after school snack this week. Sometimes my spontaneous recipe creations turn out to be the most fun, lol! Yes you use an entire package of Oreo Cookies, but what you get in return is a marshmallow-y Oreo treat that is worth every bite Surprise the kids (and yourself) with this one, they’ll be all smiles, Enjoy! 3 whole ingredients. Break out your Cookies! Place them all in the food processor or blender and mix until ground. Like so. Melt the butter and marshmallows into a large bowl until puffed. You’ll get a little something like this Working quickly, pour in your ground cookies. Mix, mix and mix You’ll get a gooey mess….that’s delish! Transfer to an 8×8 inch baking pan and let set for about 10 minutes. Cut into squares and indulge No-Bake Chewy Cookies and Cream Bars One 16 oz package of Oreo 5 cups Large Marshmallows 4 tablespoons butter 1.

the last chocolate chip cookie… – Not Without Salt Intro You better believe me when I tell you that you have just found the last Chocolate Chip Cookie recipe you will ever need. I know. I am not the first person to claim this weighty statement. In actuality everyone’s definition of the perfect chocolate chip cookie is different. My perfect cookie is varied in texture. updated photo The dough, although perfectly flavored with salt and a high proportion of brown sugar, exists to hold the chunks of chocolate in place. Look how much Roman loves cookies (actually he wasn’t eating the cookies he just always looks that happy) I use large chunks of bittersweet chocolate, lots of brown sugar, a touch of Turbinado sugar, and sprinkle of salt on top – making these this the last chocolate chip cookie recipe you will ever need. THE Chocolate Chip Cookie 8 oz. 2 sticks butter 2 oz 1/4 cup white sugar 2 oz 1/4 cup Turbinado sugar 12 oz 1 3/4 cup light brown sugar, packed 2 eggs 1/4 oz 2 tsp vanilla 1 lb. 3 1/2 cup All Purpose flour 1 1/2 tsp Baking soda

Lemon Bars This is the part of winter I hate the most, the wasteland between late February and the end of March where spring seems so close and so far away. Each sunny day feels like hope, only to be followed by another 6-inches of snow. It can be discouraging. I think at times like this we should all be grateful for citrus—a little orange or lemon to brighten the day. The blood orange tart did wonders to lift my spirits and I hoped the remedy would continue to work with these classic lemon bars that Faith Durand made over at The Kitchn. I’m generally not a fan of lemon bars. The Ultimate Lemon Butter Bar by Rose Levy Beranbaum Shortbread 10 tablespoons unsalted butter (cold) (5 ounces = 142 grams) 2 tablespoons powdered sugar (0.5 ounce = 14 grams) 2 tablespoons granulated sugar (0.75 ounce = 25 grams) 1 1/4 cups bleached all-purpose flour (dip and sweep method) (6.25 ounces = 180 grams) Lemon Curd FOOD PROCESSOR METHOD Cut the butter into 1-inch cubes, wrap it, and refrigerate. Preheat oven to 325°F.

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