Soft Chocolate Sugar Cookies

I think everyone NEEDS another chocolate cookie in their recipe books.

Don't you think?

Seriously, one can never have too many chocolate cookies really ever in their life. 

We are big sugar cookie fans at this house and I LOVE my sugar cookie that was handed down to me from my grandmother but I haven't really found a chocolate sugar cookie that I have really loved.  I was very pleasantly surprised by this little beauty.  It was soft, chewy, moist and oh so chocolately.  Perfect I'd say for a cookie.  

Soft Chocolate Sugar Cookies

(click here for printable version)

1/3 cup granulated sugar
1 1/2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
14 tbsp butter
1 3/4 cups packed dark brown sugar
1 tbsp vanilla extract
1/2 tsp salt
1 large egg plus 1 egg yolk

1. Preheat the oven to 350°F. Line cookie sheets with Silpat liner or parchment paper and set aside.

2. Pour granulated sugar in a shallow dish like a pie plate and set aside. In a medium bowl, stir together the flour, cocoa, baking soda and baking powder.

3. In a large bowl, melt 10 tablespoons of the butter in the microwave, until just melted. Stir in the remaining 4 tablespoons of butter until melted. Allow the butter to cool for 5-10 minutes (it should be about 90-95 degrees on an instant read thermometer). After the butter has cooled whisk in the brown sugar, vanilla and salt until completely smooth. Whisk in the egg and egg yolk and stir until smooth. Stir in the flour mixture until just combined.

4. Roll the dough into balls, about 2 tablespoons for each cookie. Roll the balls in the granulated sugar and place on prepared baking pans. Using the bottom of a glass, flatten the cookies to about 1/4-inch thick, but not get too thin. Sprinkle the tops of the cookies with a bit more granulated sugar.

5. Bake cookies until they have puffed and have cracks running through the top, about 11-14 minutes. Don't overbake or the cookies will be dry and hard. Transfer the cookies to a baking rack to cool completely. Enjoy!

Source: Mel's Kitchen Cafe

Frosted Peanut Butter Cookies

Spring is in full swing at this house. Hence (why I forgot to post last Friday--sorry peeps but sometimes this momma has got to go play!)

We have been busy planting our garden, pulling weeds, fertilizing the bushes, taking walks, watching three versions of "Willy Wonka" all in one week, and just playing.

It's been wonderful. And we have loved every minute of it.

One day though the kids were craving some cookies so we decided to make some together. And since peanut butter and chocolate are always the best thing in this house (and this girl has been dying to make these beauties) we made amazing cookies.

Wow! These are probably one of my favorite cookies yet. The combination of the two frostings on top were TO.DIE.FOR. No one could stay out of them and needless to say, they soon got carted off for other people to enjoy because this house had already eaten half the batch. 

You should totally make them today! 

Frosted Peanut Butter Cookies

(click here for printable version)

Cookies:
1 cup butter, room temperature
1 cup brown sugar
1 cup sugar
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp. vanilla
2 eggs
3 1/4 cups flour
1 (12 oz.) bag Reeses Peanut Butter chips (No substitutes)

Peanut Butter Frosting:
1/2 c. unsalted butter, room temperature
1/2 c. creamy peanut butter
1 tsp. vanilla
3 c. powdered sugar
milk, to reach desired consistency

Chocolate Frosting:
1/2 c. unsalted butter, room temperature
2 Tbl. unsweetened cocoa powder
1 1/2 tsp. vanilla extract
3 c. powdered sugar
milk, to reach desired consistency

1. To make the cookies, preheat oven to 350°F .  Line baking pan with Silpat liner or parchment paper. Set aside.

2. Cream together butter, brown sugar, sugar, salt, baking powder and baking soda.  Add vanilla and eggs and mix well.  Add the flour and peanut butter chips and mix just until no dry streaks remain. Scoop dough into 2-inch balls and place on prepared cookie sheets and bake for 12-13 minutes or until set.  Cool completely.

3. To make peanut butter and chocolate frosting. Combine ingredients in separate bowls and whip until frosting reaches your desired consistency. When cookies are cooled, frost with peanut butter frosting,  then frost on top of the peanut butter frosting with the chocolate frosting, being careful to leave a small space between the edge of the two frostings to give it a layered look.

Source: Chef-In-Training via Eat Cake for Dinner

Peanut Butter Oreo Muddy Buddies

Did you get an email to see if you were the winner? Check it out and see! 

The other day on Facebook I ask what kind of Oreo I should use in the new recipe I was making.

The top votes were for mint and peanut butter. Mmmm so delicious!! I love both of them but as I was browsing through the store I decided on the peanut butter Oreos especially after I "found" the peanut butter M&Ms. 

Maybe I should say they "found" me. Seriously, I "heart" those little things so much.  

Well this was a hit. Everyone at this house was in love. The combination of peanut butter and chocolate is the ultimate for me so adding even more chocolate and even more peanut butter seemed like the most natural thing in the world.

Heaven. Heaven. Heaven.

Peanut Butter Oreo Muddy Buddies

(click here for printable version)

9 cups Chex cereal (rice, corn or chocolate)
1 cup peanut butter M&Ms, chopped coarsely
1/4 cup butter
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1 tsp vanilla
10 peanut butter Oreos
1 cup powdered sugar

1. Mix cereal and peanut butter M&Ms in large bowl and set aside. In medium microwave safe bowl combine butter, chocolate chips, and peanut butter. Microwave in 30 second increments until everything is melted and smooth. Stir in vanilla. Set aside.

2. Crush Oreos in your food processor (I like to have them crushed fine which is why I use my food processor but you can also crush them in a ziploc bag to the consistency you prefer). In a large ziploc bag add Oreo crumbs and powdered sugar. Mix well.

3. Pour chocolate over cereal and M&Ms. Stir until completely covered. Pour into ziploc bag and shake until cereal is coated with powdered sugar mixture. Pour onto large rimmed cookie sheet and let set 5 minutes to let chocolate set completely. Eat and enjoy!

Oatmeal Chocolate Chip Caramel Bars

 Do you instagram?

You might want to, hint, hint....

I don't know what it is with a gooey, warm, chocolatey, caramely bar that makes my mouth start to water and my brain to start screaming "EAT THIS NOW!!!" or "DON'T SHARE!!!".

Seriously. It's pretty pathetic but oh so true. I try to stay out of them but as soon as it comes out of the oven, I want to immediately start picking at the edges to just "try" a little bit. I can't hardly leave it alone.

And for my defense neither can most of my family. Everybody wants a piece but nobody has the patience to wait a little bit till they are cool.  I think we have a problem. The "i can't stay out of delicious gooey oatmeal bars" problem.  

Anybody else have this problem?

If you do you better make these.  You will totally feel better, well as long as you don't eat the whole pan. Good thing it only makes an 8x8. Whew!!

Oatmeal Chocolate Chip Caramel Bars

(click here for printable version)

1 cup all-purpose flour
1 cup old fashioned rolled oats
3/4 cup packed light-brown sugar
1 tsp baking soda
1/4 tsp table salt
1 egg
10 tbsp salted butter, melted
1 tsp vanilla extract
1 cup chocolate chips
Caramel:
1/2 cup salted butter
1 cup brown sugar, packed
1/4 cup corn syrup
1/2 tsp salt
1/4 tsp baking powder

1. Preheat oven to 350°F. Butter an 8x8 baking dish and set aside.

2. In a medium mixing bowl combine flour, oats, brown sugar, baking soda and salt. Whisk to combine and break up lumps. In another small bowl, beat egg with the melted butter and vanilla. Stir into the dry ingredients. Mix well. Fold in the chocolate chips. Press half of the oat mixture evenly into the bottom of your prepared dish. Bake for 10 minutes.

3. While the bottom half of the bars are baking make the caramel sauce. Melt butter over medium low heat in a medium saucepan. Add the brown sugar, corn syrup, and 1/2 salt. Bring to a very low boil, stirring constantly. Let it cook over very low, gentle heat, so that the mixture is just barely bubbling. Let cook for about 5-8 minutes (should be a little thick at this point), remove from heat and stir in baking powder until the caramel is smooth.

4. Once the bottom layer of the bars are done, immediately pour the caramel over top. Then top with the remaining half of the oatmeal dough. Don't worry if the dough does not cover the whole top of the caramel. It will spread as it bakes and who doesn't love gooey caramel peeking up in places. Then place the bars back in the oven for another 15 to 20 minutes or until the top is golden brown.

5. Let cool at least 20 minutes before cutting and serving. They will still be a gooey but will hold their shape somewhat well. You can also cool completely before serving. Enjoy!

Source: Half Baked Harvest

Homemade Meyer Lemon Curd

Tis the season of lemons and I love it. 

And since I don't think I have posted nearly enough lemon things this year I thought I should fill you in on one of my very favorite lemon recipes.

You can buy lemon curd from the store but I prefer the homemade kind and since it's super easy even better.  Plus if you use Meyer lemons it tastes even more delicious.

For those of you who don't know what Meyer lemons are (and which I didn't know until several months ago), they are a lemon that is sweeter and less acidic than your regular lemon.  That makes them perfect for recipes, especially this little beauty.

But don't worry if you can't find Meyer lemons where you live (which I'm totally with you on this, finally found one store that carries them "sometimes"--arghh!) regular lemons will work just fine.

Now this delectable treat is pretty yummy by itself but I love to add it to things. Things like cookies or pancakes or pound cake or one of my favorite things ever.  Strawberry Shortcake. You don't need any whipping cream when you add the lemon curd and it adds the most delicious flavor.

Mmmm, so delicious.

Homemade Meyer Lemon Curd

(click here for printable version)

1 cup fresh Meyer lemon juice (regular lemon juice will work fine too)
1 1/2 cups sugar
4 large eggs
4 large egg yolks
2 tsp finely grated lemon zest
1/8 tsp salt
1 cup COLD unsalted butter, diced

*Note: This makes a lot of lemon curd but it will half wonderfully if you want less.

1. In a 3 quart stainless steel pan (you want a non reactive pan), whisk together eggs, egg yolks, sugar, lemon zest, and salt until thick and light in color, about 1-2 minutes. Slowly whisk in lemon juice, pouring in a little at a time.

2. Cook mixture over medium high heat, being careful not to let it boil, until thickened, about 5 minutes. Remove from heat and strain through a fine mesh sieve into a clean bowl. Whisk in cold butter, a few pieces at a time, waiting until each piece has melted and completely incorporated before adding another piece.  Whisk again to make sure everything is melted and lemon curd is smooth.

3. Use as you want.  Store in an airtight container or jar. Keeps about 1 week in the refrigerator.

Source: Make and Takes

Creamy Mint Chocolate Brownies

I noticed I hadn't posted a brownie recipe for at least a month. 

Seriously! What is the world coming to?

I haven't ever posted a mint brownie recipe before because I hadn't found one yet that was "knock your socks off" amazing.  Either the mint was too strong and tasted like toothpaste, or the consistency of the mint layer was too much like frosting, or the brownie layer was too dry and thick.

Well ladies and gentleman...I think I have finally found "THE ONE". 

Yep it's true.  The one mint brownie no one can stay out of, and I repeat no one. Even my mint hating children and friends about died over this brownie and even asked for seconds and thirds.  

It is seriously that good. The mint layer is a cream cheese base so it is a perfect combination of creamy yet with a subtle mint flavor. The homemade brownie is super tasty too. Fudgy and moist. Then adding the chocolate ganache to the top takes it to a whole new level.

My friends you N.E.E.D. to make this brownie right now. Drop whatever you are doing and make it now!

Creamy Mint Chocolate Brownies

(click here for printable version)

Brownies:

1 cup butter, melted

2 cup sugar

1/2 cup cocoa powder

2 tsp vanilla

4 eggs

1 1/2 cup flour

1/2 tsp salt

3/4 cup semi-sweet chocolate chips

Mint Filling:

2 1/2 cup powdered sugar

2 tbsp butter, softened

4 oz cream cheese, softened

1/2 tsp mint extract

2-3 drops green food coloring

3 tbsp whipping cream

dash salt

Chocolate Topping:

1/3 cup whipping cream

1 1/3 cup semi sweet chocolate chips

1/3 cup butter

1. Preheat oven to 350°F. Spray 9x13 pan with non stick cooking spray. Set aside.

2.In the bowl of your stand mixer combine butter, sugar, cocoa powder and vanilla. Mix on low until combined and smooth, about 1 minute. Add eggs, one at a time, mixing well after each one. In a small bowl whisk flour and salt together. Add to butter mixture and mix again till smooth, about 2 minutes. Stir in chocolate chips.

3. Put batter into your prepared pan and for 25-35 minutes. Being careful not to over bake them, you want them moist and fudgy. Remove the pan from the oven and let the brownies cool completely.

4. While the brownies are baking, make the chocolate topping by combing whipping cream, semi sweet chocolate chips, and butter into a medium-sized sauce pan. Heat ingredients over medium high heat, stirring constantly until everything is melted and well combined, about 2-3 minutes. Set the pan aside to cool. Stir this mixture every 5 minutes to help cool because you want it to be lukewarm when you pour it over the mint filling.

5. To make mint filling, in a medium size bowl combine powdered sugar, softened butter, softened cream cheese, mint extract, green food coloring, and whipping cream. Beat the ingredients for 2-3 minutes or until light and fluffy.

6. To assemble: when the brownies are completely cool spread the mint filling over the top of them then refrigerate the two layers for about 20 minutes to let the filling set up a little bit. Then pour the chocolate ganache over the top of the mint filling, spreading carefully with a knife to the edges. Then place the pan back in the fridge for an hour, or until the chocolate layer is set. To serve, cut with a sharp knife and enjoy!

Source: Jamie Cooks It Up

Raspberry Cream Cheese Buns

How was your Easter? Ours was fabulous. We hung out with some family, ate some delicious food, and pondered on what a beautiful, special day it was.

This little beauty was consumed while we hung out.  Not for breakfast though.  Sometimes muffins are so sweet that I think they need to be served for treats so that's what these babies were.

Everyone enjoyed them immensely, especially my kiddos.  I think it's because of the raspberry jam.

Anytime I pull the raspberry jam out of the freezer they almost go nuts.  I don't know what it is about it but raspberry is their very favorite.  It's the hubs least favorite (he hates the seeds that get stuck in your teeth) so the kids have this jam pretty much to themselves. 

And that makes these muffins even easier. It's just raspberry jam swirled on top.  Easy peasy. And absolutely scrumptious (and because cream cheese always makes things taste better).

Raspberry Cream Cheese Buns

(click here for printable version)

1 3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz cream cheese, softened
1/2 cup butter, softened
1 cup sugar
2 large eggs
1/4 cup milk
1/2 tsp vanilla
1/2 cup raspberry preserves
Glaze: (optional)
1 tbsp butter
1 cup powdered sugar
1/4 milk

1. Preheat oven to 350°F. Line muffin tins with paper liners. Set aside.

2. In a small bowl combine flour, baking powder, baking soda, and salt.  Set aside.

3. In a large bowl beat cream cheese, butter, and sugar until smooth and creamy, about 3 minutes. Add eggs one at a time, beating well after each one. Add dry ingredients to cream cheese mixture in 2 parts, alternating with milk and vanilla, and only stirring until no dry streaks remain. Fill each muffin tin 2/3 full. Drop a teaspoon of raspberry preserves on top of each bun and using the tip of a knife to swirl it into the batter.

4. Bake for 25-30 minutes or until toothpick inserted in center comes clean.  Cool for 30 minutes before removing from muffin tin. Drizzle with glaze if wanted and enjoy!

5. To make the glaze whisk butter, powdered sugar, and milk in small bowl until smooth and adjusting milk and powdered sugar till your desired consistency is reached.

Cadbury Mini Eggs Cheesecake

 Just wanted to throw a little hint out there. You might want to follow me on GFC (google friend connect) because I have a super fun giveaway coming up for getting to 1000 followers.  We are so close and I am getting so excited I can hardly stand it.

Anyway...on to Easter.  There is one candy that I L.O.V.E. this time of year.  Nothing truly compares to it.  I totally don't care about any of that other seasonal candy except for those Cadbury Mini Eggs.

I buy bags and bags of those beauties because they are so amazing I can hardly stand it. I try to add them to pretty much everything and then find myself eating the rest of the bag.  

Seriously! They are so hard to stay out of. 

I was contemplating cheesecake the other day (mostly because I need to use up 32 oz of cream cheese that I didn't want to go bad. What? You don't keep that kind of cream cheese around.  Well silly me I buy it from Costco in big cases--told you we sort of like it around here!).

And from that gigantic amount of cream cheese this little wonder was created. And boy was it delicious and perfect for this Easter season. You should totally make it for Sunday, everyone will think you are the most amazing person ever!

Cadbury Mini Eggs Cheesecake

(click here for printable version)

1 1/2 cups graham cracker crumbs, about 9 sheets
3/4 cup plus 2 tbsp sugar, divided
5 tbsp butter, melted
3 packages (8oz each) cream cheese, softened (Philadelphia is what I like to use--the cheesecake turns out much better)
1/2 cup malted milk powder
1 tsp vanilla
3 eggs
1 cup Cadbury Mini Eggs, crushed
Toppings:
Cadbury Mini Eggs
Fresh whipped cream

1. Preheat oven to 325°F and line a muffin tin with paper liners (will make about 16-18 cheesecakes in a muffin tin). Set aside.

2. Mix graham cracker crumbs with the 2 tablespoons of sugar and butter. Press about 1 tablespoon into the bottoms of each prepared liner and set aside.

3. Prepare the filling by beating cream cheese, remaining sugar, malted milk powder, and vanilla. Add eggs one at a time mixing on low speed until just blended and smooth. Pour equal amounts over each crusts, filling to just below the top of the liner.

4. Bake 20 - 25 minutes or until centers are almost set. Remove and let cool completely. Refrigerate at least 2 hours or overnight. To serve, top with crushed Cadbury mini eggs and whipped cream. Enjoy!

Source: Adapted from Katrina's Kitchen

Buttermilk Lime Bars

Aren't those pretty little bundles of joy?

Now that it's officially spring (yeah!! I can feel it coming) and it's Spring Break in our neck of the woods I thought it was time to break out the citrus.

I love lemon but the hubs loves his limes.  And since I had a quart of buttermilk sitting in my fridge this was the perfect idea.  I was going to die the top green so you new it was actually lime instead of lemon but I thought maybe that was a little over the top but I promise I did use limes.

We took these bad boys with us to the park one night (in honor of Spring) and they were absolutely delicious.  The children begged for thirds they were that tasty.

So here's to Spring and a fun filled week with the children home.

Buttermilk Lime Bar

(click here for printable version)

Crust:
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
1/2 cup (1 stick) butter, cold, cut into 8 pieces
Filling:
4 large eggs
1 1/3 cups granulated sugar
1/2 cup buttermilk
1/2 cup lime juice, freshly squeezed
1 tbsp lime zest
1 tsp vanilla extract

Powdered sugar for dusting, optional

1. Preheat the oven to 350°F. Lightly spray an 9x9 with non stick cooking spray and set aside.

2. To make the crust, in a medium bowl combine the flour, sugar, salt and vanilla extract. Sprinkle the butter pieces over the top of the dry mixture and using a pastry blender, or two knives, cut the butter into the dry mixture until it resembles coarse crumbs. Pour the mixture into the bottom of your prepared pan and press the crust firmly to form an even layer. Bake for 16-17 minutes or until lightly browned around the edges.

3. While the crust is baking, prepare the filling by whisking together all of the filling ingredients in a large bowl until evenly combined. Pour the filling mixture over the hot crust as soon as it comes out of the oven and return it to the oven to bake for 25-30 more minutes or until the filling is set (that means that when shaken slightly the filling in the center won't move).

4. Cool completely before dusting with powdered sugar, slicing and serving. I think they are even more fabulous having been chilled. Enjoy!

Source: Mel's Kitchen Cafe

Carrot Cake Cookies

Growing up we had carrot cake once a year.  

And it was always on my Dad's birthday.  He L.O.V.E.S. carrot cake.  And usually I looked forward to it too.

Well as long as my mom didn't put in raisins and walnuts but of course that was my Dads favorite part. This year he had carrot cake once again for his birthday (and so did my carrot cake hating sister--I was so proud of her!) and it reminded me of that wonderful little dessert.

But...only the hubs and I like carrot cake so I was on a mission to find something my children would eat and something that didn't require having an entire cake sitting around.  And that's when it hit me.  

Cookies. But with carrots. Weird but hey in cake they are awesome.

Well I am proud to say these turned out fabulously.  And the best bart, the kids loved them and not one of them said anything about carrots being in there.  It does help that cream cheese is drizzled over the top but hey!  they have come along way. There is hope for them and I really hope you try these lovelies out. So delicious.

Carrot Cake Cookies

(click here for printable version)

2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup granulated sugar
1/2 brown sugar
1/2 cup butter, softened
1 egg
1 tsp vanilla
1 cup grated carrots
1/2 cup shredded coconut
1 cup white chocolate chips
Frosting:
4 oz cream cheese, softened
1/2 tsp vanilla
1 tbsp milk
2-3 cups powdered sugar

1. Preheat oven to 375°F and line baking sheets with silpat liners or parchment paper or spray with non stick cooking spray.  Set aside.

2. In medium bowl combine flour, baking soda, salt, and cinnamon. In another large bowl cream sugars and butter until light and fluffy, 2-3 minutes. Add egg and mix well again. Stir in vanilla and grated carrots and completely combined.  With mixer on low, slowing add dry ingredients and mix until no dry streaks remain.  Stir in coconut and white chocolate chips.

3. Drop by tablespoon on baking sheets, spacing 2 inches apart. Bake for 9-11 minutes or until centers are set. Remove and let cool 2 minutes on baking sheets before letting cool completely on cooling rack.

4. To make frosting, in medium bowl whip cream cheese, vanilla, and milk until smooth. Slowly add powdered sugar until the consistency you want.  Put frosting in piping bag (or in a Ziploc bag and cut off the corner) and pipe on cooled cookies. Enjoy!

Frosted Chocolate Cupcake Tops

Any people out there that would only eat the top off of the cupcake?

Come on.  Admit it.

(okay fine! me raising my hand)

That's the best part in my opinion. That's where all the frosting is and yet you get a little bit of cake but not too much.  Man I think I'm drooling on my keyboard just thinking about it.

When I catch my kids doing it (and so many others) I certainly can't complain.  They are just like me, they know where the good stuff is.

IF I have to eat cake I have two favorites.  Yellow cake with chocolate frosting and chocolate cake with chocolate frosting.  So delicious.  These little bites of goodness are even better than a cupcake.  You just get the top part with lots of yummy frosting.  And a few sprinkles.  Cause everything tastes better with sprinkles!!

Frosted Chocolate Cupcake Tops

(click here for printable version)

Cupcake tops:
1 3/4 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
2 oz. unsweetened chocolate, finely chopped
8 tbsp butter, at room temperature
1 cup sugar
1 large egg
1 tsp. vanilla extract
3/4 cup buttermilk (or plain yogurt)

Frosting:
1 cup semi-sweet chocolate chips
1/3 cup plus 1 tbsp sour cream
1 cup powdered sugar, sifted

1. Preheat oven to 375° F.  Line baking sheets with silicone mats or parchment paper and set aside.  In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk to blend, and set aside.  Place the chopped chocolate in a glass bowl and melt in short intervals in the microwave until smooth.  Set aside and let cool until just barely warm to the touch.

2. In the bowl of an electric mixer, combine butter and sugar and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg.  Blend in the vanilla and melted chocolate until smooth.  With the mixer on low speed, add in half of the dry ingredients, mixing just until incorporated.  Then add in the buttermilk and mix just until smooth.  Then mix in the remaining dry ingredients.

3. Drop the dough in spoonfuls onto the prepared baking sheets, ( a medium scoop is perfect for this) spacing each about 2 inches apart.  Bake 8-10 minutes or just until set.  Let cool on the baking sheet for 2 minutes before transferring them  to a wire rack to cool completely before frosting.

4. To make the frosting, place the chocolate chips in a glass bowl and melt in the microwave in short intervals, stirring until smooth.  Stir in the sour cream.  Whisk in the powdered sugar until the mixture is smooth and glossy.  If necessary, adjust the consistency with additional powdered sugar to thicken or sour cream to thin it out.  Frost cookies as desired and decorate with sprinkles. Enjoy!

Source: Annie's Eats

Creamy Peanut Butter Tart

Got any math nerds out there?

Tomorrow is Pi day (3.14) and in honor of a fun holiday I made you a tart (which is pretty much the same thing as a pie. Right?)

My kid's school does this big celebration in honor of Pi day and I figured I would join in.  They practice memorizing Pi and have a contest to see who can remember the most numbers.  Last year a girl remembered over 200. So crazy! They also get to pie their teachers, which they are also ecstatic about.  Good thing the teachers are such good sports about it.

This tart on the other hand I hope no one throws. Except in your mouth of course.

This pie is every peanut butter lover's dream.  The filling is so rich and creamy and practically melts in your mouth.  It doesn't help that there is a layer of chocolate on the bottom because we all know that peanut butter is good but with chocolate it's even better!

“I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”

Creamy Peanut Butter Tart

(click here for printable version)


 1 sleeve graham crackers, crushed into fine crumbs
6 tbsp butter, melted
3 oz semisweet chocolate, finely chopped
1 1/2 cups heavy cream, divided
3/4 cup creamy peanut butter
4 oz cream cheese, softened
1/3 cup sweetened condensed milk

1. In a medium bowl, combine the graham cracker crumbs and the butter. Mix until graham crackers have completely soaked up the butter. Place the crumbs in a 9- or 10-inch tart pan or pie plate. Press the crumbs evenly over the bottom and up the sides of the pan. Refrigerate while working on the rest.

2. Place the chopped chocolate in a small bowl. Pour 1/2 cup cream in a small saucepan and heat over medium heat until simmering, but not boiling. Pour hot cream over the chopped chocolate and set aside, without stirring, for 5 minutes. Then whisk until combined and smooth. Cool ganache to room temperature by whisking quickly for a few minutes. Spread ganache over the bottom of the prepared crust and refrigerate until set, about 20 minutes.

3. In a medium bowl, using a handheld mixer, combine peanut butter, cream cheese and sweetened condensed milk. Blend until completely smooth. Add remaining 1 cup heavy cream and whip until the mixture is light and fluffy, at least 2 minutes. Spoon the mixture over the top of the set ganache layer and smooth to the edges. Refrigerate for 4 hours or overnight. When ready to serve, remove the tart from the pan (unless using a pie pan, then skip this step), cut the tart into slices and serve. Enjoy!

Source: Mel's Kitchen Cafe

Brown Sugar Crackle Cookies

Coming home from running errands today my 6 year old said to me, "Mom you are so smart! You know the answer to all my questions."

Boy that just melted my heart and only did I wish I knew all the answers.  It's pretty easy to guess when the question is "what do you think the color is of the paper is that they sent home today for the pancake breakfast that is the day before St. Patricks Day?"

Green and I even got it on the first try.  I know I'm pretty good!

Now if he were to ask me "what is your favorite cookie" (and by the way the one that has tempted me the most to eat in the past year)?  I would definitely say this beauty.  Hands down. Nothing is even a close second at this point.  And totally not kidding.

Everyone always dies over these sugary, brown, bites of amazingness.  It probably has something to do with the fact that they are filled with browned butter and brown sugar and not much else.  Life can't get much better when your cookies (and many other things :) are made of those two little things. 

This cookie must go on your "totally have to make today" list. They are that good.

Brown Sugar Crackle Cookie

(click here for printable version)


14 tbsp butter, divided
1/4 cup granulated sugar
2 cups packed dark brown sugar, divided
2 cups plus 2 tbsp unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp table salt
1 large egg
1 large egg yolk
1 tbsp vanilla extract

1. Heat 10 tablespoons butter in a stainless steel (do not use nonstick) skillet or small uncoated saucepan over medium heat until melted, about 2 minutes. Continue to cook butter, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes (browned butter can burn easily and quickly so keep a close eye on it). Remove the skillet or pot from the heat and transfer the browned butter to a large heatproof bowl. Stir in the remaining 4 tablespoons butter into the hot butter to melt; set aside for 15 minutes.

2. While butter is cooling, adjust an oven rack to the middle position and heat the oven to 350°F. Line 2 large baking sheets with parchment paper, silpat liners or lightly coat them with non-stick cooking spray. Whisk flour, baking soda, and baking powder together in a medium bowl; set aside.

3. Add remaining 1 3/4 cups brown sugar and salt to the bowl with the cooled butter and mix until no sugar lumps remain, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula; add the egg, the egg yolk, and vanilla and mix until fully incorporated, about 30 more seconds. Scrape down the sides of the bowl. Add the flour mixture to the butter mixture and mix until just combined, about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed (the dough will not look exactly like regular cookie dough but not worries it is right).

4. In a shallow baking dish or pie plate, mix the granulated sugar and the remaining 1/4 cup packed brown sugar, rubbing the sugars between your fingers, until well combined; set aside. Divide the dough into 24 portions, each about 2 tablespoons, forming balls about 1 1/2 inches in diameter. Working in batches, toss the balls in the reserved sugar mixture to coat and set them on the prepared baking sheet, spacing them about 2 inches apart and 12 dough balls per sheet.

5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft (cookies will look raw between cracks and seem underdone but don't overbake), about 11-13 minutes. Cool the cookies for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely. Enjoy!

Source: Mel's Kitchen Cafe via Cook's Illustrated

Pumpkin Chocolate Chip Bread

One of my favorite breakfasts ever is Pumpkin Pie Oatmeal.  I make it all year long much to my children's dismay.

But whenever I make it I always have 1/2 a can of pumpkin left over (you know cause I never buy the small can of pumpkin from the store because that would be way too easy).  

I'm ashamed to admit but most of the time it goes bad in the fridge.  I completely forget it's there and then before you know it it's growing mold (hopefully that's not too much info there).

This time I resolved to not let that baby go bad.  And of course the first I think of to make is a sweet bread.  My kids love it and I couldn't believe I hadn't ever posted a simple pumpkin chocolate chip bread before.  This bad boy was a hit for an after school snack and because it makes two loaves I sent the second with the hubs to work.  The chocolate chips are everyone's favorites but this bread is moist and completely delicious.

Pumpkin Chocolate Chip Bread

(click here for printable version)

2 1/2 cups all purpose flour
1 cup whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
3 cups sugar
1 cup oil
2/3 cup water
16 oz pureed pumpkin
4 eggs
1 cup semi sweet chocolate chips

1. Preheat oven to 350°F. Grease 2 loaf pans (9x5 and I use stoneware which helps sweet breads cook much more evenly) and set aside.

2. In a medium bowl combine flour, wheat flour, baking soda, cinnamon, nutmeg, and salt.  Set aside.

3. In the bowl of stand up mixer, beat sugar, oil, water and eggs until completely combined. Add pumpkin and mix again. Slowly add dry ingredients and let mix until no dry ingredients remain.  Stir in chocolate chips. Pour batter equally between two prepared pans, smoothing the top.  Bake 60-70 minutes or until toothpick inserted in center comes out clean. Let sit in pans 10 minutes before removing to cooling rack and letting cool completely. Enjoy!

Pazookie [Cookie in a Jar]

Happy March everyone!!

Crazy--time is flyin'. Now if we can get the weather to cooperate I will love it even more.

Have you ever had a pizookie--you know a gooey cookie cooked on a pizza pan and topped with some delicious ice cream?  I think they are fabulous, a giant chocolaty goodness.  It's all about doing the normal different.

I love jars for that reason.  Take the normal everyday food, put it in a jar and it magically becomes an amazing bite of deliciousness.

I love the look of food in jars plus, with a jar, everyone has their own serving. My kids went wild over these.  Their own jar, with a cookie in it, and with a scoop of ice cream.  Their world couldn't get much better than that. Love it!  

Pazookie [cookie in a jar]

(click here for printable version)

12 (4 oz) jelly jars (I get mine from Amazon)
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
12 oz. package of your favorite chocolate chips

1. Preheat oven to 375°F. and spray your jelly jars with non-stick cooking spray and set aside.

2. In a medium bowl combine flour, baking soda and salt. In the bowl of your stand mixer, beat butter, sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each one. Gradually beat in flour mixture. Stir in chocolate chips.  Fill jars 1/2 way with cookie dough.

3. Bake 11-13 minutes. You want the cookie dough to have a blonde not browned top and be not be cooked completely.  Remove from oven and let cool. Serve with ice cream and enjoy!

Source: Whipperberry

Chocolate Caramel Crunch

 I love to have people over to my house.  Whether it's for a party, dinner, just to hang out, movie night, or whatever I look forward to it so much.

All for several reasons.

1. I love to visit. Ask anyone who knows me and I think they will all answer the same.  I love to talk to people.  My kids hate me going in somewhere to drop something off because it takes me ages to leave, all because I am visiting.

2. I love getting to know new people.  You just never know when you are going to run into a "kindred spirit".  Speaking of kindred spirits I love Ann of Green Gables and totally agree with her and her kindred spirit idea.

3.  I love any excuse to make some new food.  You would think that I would use a tried and true recipe for my visitors, but no! it's a new recipe to see what they think.  Usually it works out but a few times it's been quite a disaster.  Oops!

I made this for some friends the other day. I LOVE chex mixes and I love that you can make them so many ways.  Currently my favorite is the chocolate.  Oh so yummy.  This version definitely didn't let me or my friends down.  We couldn't stay out of it. Crunchy, sweet, and chocolatey.

Chocolate Caramel Crunch

(click here for printable version)

8 cups Chocolate Chex cereal
3/4 cup packed brown sugar
6 tbsp butter
3 tbsp light corn syrup
1/4 tsp baking soda
1/4 cup white vanilla baking chips

1. Pour cereal into a large bowl and set aside. Line a cookie sheet with wax paper and set aside.

2. In a medium microwavable bowl, microwave brown sugar, butter and corn syrup uncovered on high for 2 minutes, stirring after 1 minute, and until completely melted and smooth. Stir in baking soda until dissolved. Pour over Chex. Stir until evenly coated. Spread in an even layer on a cookie sheet. Let cool 10 minutes and break into bite-size pieces.

3. In a small microwavable bowl, microwave vanilla baking chips uncovered on high about 1 minute, stirring after 30 seconds, or until chips can be stirred smooth. Drizzle over Chex. Refrigerate until set. Store in tightly covered container. Enjoy!

Source: Chex

S'more Rice Krispies

 

I think I have found heaven!

Not joking.  

This beauty was absolutely amazing. Who knew that it would be to die for. 

Last week my sisters came to visit so I used it as an excuse to make a dessert.  This way there is someone else to help me eat the deliciousness. And let me tell me we had the hardest time staying out them.  We probably ate at least 7 pieces each. 

I had seen these on a round up post at Something Swanky and since Rice Krispies and I are BFFs this was a perfect choice.

S'more Rice Krispies

(click here for printable version)

Graham cracker crust:
1 1/2 cups of graham cracker crumbs
1/2 cup sugar
8 tbsp butter, melted

Rice krispie layer:
4 tbsp butter
1 bag (10 1/2 oz) mini marshmallow
6 cups Rice Krispie cereal
6 oz. semi-sweet chocolate, melted

Marshmallow topping:
1 container (16oz) marshmallow creme

1. Line a 9x13 pan with foil and lightly spray with non-stick spray. Set aside.

2. Preheat oven to 350°F. To make the graham cracker layer. Place graham cracker crumbs and sugar in a bowl, toss to combine. Add melted butter and mix to combine. Press mixture onto bottom of prepared pan and bake 10 minutes. Remove from oven and set aside.

3. Melt semi-sweet chocolate in microwave safe bowl, stirring every 30 seconds, until smooth and completely melted. Spread over graham cracker crust (will be a thin layer). Immediately make Rice Krispie layer. To make place butter and marshmallows in a pan over medium low heat to melt. Stir constantly until completely melted. Add in Rice Krsipie and stir until completely combined. Spread Rice Krispies on chocolate layer and spread evenly.

4. Spread Marshmallow creme evenly over Rice Krispie layer. Eat immediately and enjoy!

Source: Bakers Royale

Nutella Kiss cookies

I've been thinking lately about some things.  Mostly about women/mom things.

You see I want to be amazing.  All too often I think that means amazing at every single thing.  Amazing at cooking, parenting, cleaning, working, laundry, decorating, driving, exercising, and so many others.

I think so many other women think the same thing too.  But too often we fall short in most of those categories and then we think we are not good at anything.  We fail to see all the things we do well and only pay attention to all the things we don't do well.

It makes me sad.  Mostly because I am guilty of it too.  I want to be the super mom, the super wife, and the super woman.  And it's super according to what we THINK others think we should be doing.  But we shouldn't be comparing.  We are all at different points so comparisons are so pointless, they just make you feel worse.

So this is to all those women that don't think they are very super.  You are. I promise.  Remember to focus on all the super things you do and stop paying attention to all the super things you don't do. You are amazing right now.

And this cookie is for you.  An amazing, super yummy cookie that screams "you are enough".

Nutella Kiss Cookies

(click here for printable version)

1/2 cup butter flavored shortening (not butter or margarine)

1/2 cup Nutella

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 tsp baking powder

1/4 tsp baking soda

1 egg

2 tbsp milk

1 tsp vanilla

1 3/4 cup all purpose flour

1/4 cup granulated sugar for rolling

36 Hershey Kisses, unwrapped

1. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat liners. Set aside.

2. In a large mixing bowl, beat shortening and nutella till smooth. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until completely incorporated. Add egg, milk, and vanilla and mix well again. Slowly add flour and mix until no dry streaks remain.

3. Scoop out rounded tablespoons (I use a small scoop so all the cookies are uniform in size) and roll them into balls. Roll the balls in the 1/4 cup of granulated sugar and place on prepared cookie sheets, 2 inches apart. Bake until edges are set, about 8-10 minutes.

4. As soon as you remove cookies from oven, press kisses into the center of each cookie. Let cool completely on wire rack. Enjoy!

Source: Something Swanky

Chocolate Peanut Butter Cookies [Gluten Free]

So it's been 8 months since I have been eating gluten free.  For the most part it's been relatively easy.  When it makes me feel so much better, it's easier to do the right thing and eat well.

But being this far out, I am starting to have some cravings.  Especially as the hubs pulls out freshly baked chocolate peanut butter cookies (just last night--I might add!).  My mouth starts to water and I really want one of those bad boys with a cold glass of milk.

I have so far resisted my cravings but I was on a mission to make a cookie that I could have and one that doesn't require the "gluten free flours" that are very hard to find where I live.  So after 4 batches and lots of input from friends (thanks guys!) I have decided this is the one.  

I love it.  And the best part is that it is super easy and all the ingredients are basics from your kitchen.  Saaweeet!!

 And this cookie is amazing with Reeses Chocolate hearts on the top, mmmm....I think I will go have one right now.

Chocolate Peanut Butter Cookies [Gluten Free]

(click here for printable version)

1 cup brown sugar, packed
1 cup creamy peanut butter
1 tsp vanilla
1 egg
1/4 cup cocoa powder
Mini Reese's Peanut Butter Cups or Hershey Kisses

1. Preheat oven to 375°F.  Line baking pans with parchment paper or silpat liners.  Set aside.

2. In a medium bowl combine brown sugar, peanut butter, vanilla, egg, and cocoa powder using electric handheld mixer.  Mix well.  Roll a heaping tablespoon of dough into a 1½-inch ball and place on your prepared baking sheets. Repeat with the remaining dough, spacing the balls about 2 inches apart and putting 12 on each sheet.

3. Bake for 9 minutes (dough will be soft but remove promptly). Remove from oven, place a peanut butter cup or kiss in the middle of the cookie, pressing it into the cookie. and let cool completely slightly on pan before placing on cooling rack to cool completely. Enjoy!

Decadent Layered Brownies

There is something about the month of February that I really like.  Maybe it's because January is over (which always seems to be quite dreary) or maybe because things are starting to warm up a bit and I can feel the tiniest bit of spring coming.

Maybe it's because it's my youngest birthday is this month and he always gets so excited for the big day that I can't help but be excited with him.

Or maybe it's because "love is in the air" (not kidding on this one--there are some ladies in the family that are getting quite serious with some boys and it's very fun to see their giddiness and hope that I wasn't so giddy when I was in that stage of life!).

Or maybe it's because we love brownies at our house. So sorry if you're on brownie overload.  We obviously can't get enough at our house.

Especially when you dress them up and put 3 amazing layers on top.  They can only get better right? We made these for some friends that came over--because, let's face it, my kids didn't need all those brownies to themselves.  These bad boys were decadent, rich, moist, and absolutely delicious.

Decadent Layered Brownies

(click here for printable version)

1 brownie mix (plus ingredients to make it)

2 (8 oz) packages cream cheese, softened

1 cup powdered sugar 

1 (3 oz) package instant chocolate pudding
1 (3 oz) package instant cheesecake pudding

3 1/2 cups milk

1 (8 oz) container cool whip, thawed

1 bag toffee bits

1.  Make brownies according to directions for a 9x13 pan.  Bake and let cool completely.

2.  In medium bowl whip cream cheese and powdered sugar until smooth and fluffy, about 2-3 minutes. Spread on top of cooled brownies. 

3. In another medium bowl whisk puddings and milk together. Set aside for 5 minutes. When pudding is set spread on top of cream cheese layer. Spread cool whip on top of pudding layer. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Right before serving sprinkle with toffee bits.  Enjoy!

Source: Adapted from Home Cookin'