Happy 40th Birthday!

Peanut Butter Chocolate Chip Shortbread with Peanut butter glaze and chocolate sour cream frosting...

Happy Baptism!

Will it be a boy or a girl?

It's a Baby Shower!

For the lucky Disney family!

Cheddar Dill Scones

S'mores on Sticks!!!!!

Black Forest Cookies-Stuffed with white chocolate chunks, semi-sweet chips, & dried cherries!

Cotton Candy Inspired Marshmallow Pops!

Pancakes with a combo of semi sweet and dark chocolate chips, banana slices, whipped cream, and maple syrup. A breakfast version of Ben & Jerry's Chunky Monkey...

Better Than Reese's ...Really!

Better Than Reese's Peanut Butter Bars..adapted from a combination of recipes & LIZ

6 tablespoons butter, melted
1 cup graham cracker crumbs
1 cup powdered sugar
1/2 cup smooth peanut butter
1 cup semi-sweet chocolate chips
1 teaspoon vegetable oil

Combine butter, graham cracker crumbs, powdered sugar and peanut butter in medium bowl. When well combined, pat into a well greased 8 x 8 inch pan. Refrigerate while preparing topping.

Melt chocolate chips and oil together in microwave, stirring every 30 seconds or so, till smooth. Spread over top of peanut butter layer.

Refrigerate at least an hour before cutting

Peanut Butter Cup Paradise! An entire peanut butter cup (yes, you read that correctly), baked under a peanut butter cookie and topped with chocolate glaze and a mini peanut butter cup!

Peanut Butter Paradise Cups
This recipe made 12 peanut butter paradise cups. I did have some leftover dough so you could probably buy a few extra pb cups and make a few more. Or just bake off the extra dough as cookies! (I stopped at 12 because the muffin tin makes 12 and I couldn't be bothered doing a second batch for just a few. LOL)


Take 12 regular size reese's peanut butter cups (hubby bought me the ones that come with 8 individually wrapped ones in a pack) and put 1 pb cup in bottom of each muffin liner in a muffin tin. Preheat oven 325.

make cookie dough:
Mix:
1 stick butter
1/2c.peanut butter
1/2c. sugar
1/2c. brown sugar
1 egg.

Add:
1 1/4c. flour
3/4tsp baking soda
1/2tsp. baking powder
1/4tsp. salt
Beat well.

Scoop 2T. dough on top of each pb cup (try to place it evenly in cup) Bake for 20 minutes until cookie is set.

make Glaze:
Melt 1/3c. butter on low heat.
Add 1/2c. Unsweetened cocoa powder and cook 1 minute.
Shut heat and add:
1/3c. milk
1 tsp. vanilla
2 1/2c. confectioners sugar
Stir and drizzle on top of cookies. Add more milk if too thick to drizzle.

For garnish cut mini pb cups in half and top each with a half.

Sometimes you just need some hugs & kisses! xoxo

Do You Watch News 12?

Rainbow Meringues...because we know seeing a rainbow is extra special GOOD LUCK!!

Chocolate Dipped Sea Salt Potato Chip

This post is for a Special friend-extra dear to my heart today! Peanut butter cookie dough plus chocolate cookie dough baked together and drizzled with milk chocolate! A cyber goody for YOU!

S'more meets Cupcake!

Organic Peanut Butter Granola Bites with Dried Cherries!

A perfect healthy little snack...compliments of Martha!
Ingredients:
1/3 cup honey
1/4 cup natural peanut butter
2 tablespoons butter
1 cup crisp rice cereal (I used brown rice krispies sold at whole foods but rice krispies will work fine)
1 cup old-fashioned rolled oats
1/4 cup dried fruit (I used dried cherries, cranberries & have used apricots too)

Directions:
In a small saucepan over medium, heat honey, peanut butter, and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats, and dried fruit.
Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes. To store, refrigerate in an airtight container up to 1 week.

(Note: these do hold together loosely but will never stick together completely)
OPTIONAL: USE GF CEREAL

Orzo Salad with Roasted Vegetables, Toasted Pine Nuts, Scallions, Basil, & Feta Cheese

OREO CUPCAKES

Oreos on top, oreos in the middle, and a surprise oreo on the bottom! Made with love for special kiddies!

Oreo Dream Cupcakes
This makes 24 cupcakes-u can easily halve the cupcakes and the frosting for just 12!
2 C all-purpose flour
1 tsp baking soda
1 C unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces melted unsweetened chocolate
1 Cup buttermilk
1 teaspoon vanilla
1 box oreos (I have used regular and golden-both yummy! Your choice!)
Preheat oven to 350 degrees

Melt the chocolate in the microwave, set aside.

Line two 12-cup muffin tins with cupcake papers. Place half an oreo in the bottom of each. (twist the cookie and place the side with cream face up in liner) Chop the other halves to add to the batter.

In a big mixing bowl, cream the butter and 2 sugars till smooth.

Add the eggs, beat well.
Add the chocolate.
Add flour, baking soda, buttermilk and vanilla

Stir in the chopped cookies. (or skip if u don't want cookies in the center.)

Carefully divide batter into cupcake liners.
Bake at 350 for 20-25 minutes or until toothpick comes out clean.
Cool in tins for 15 minutes before removing, then cool completely on a wire rack.

Make Marshmallow Whipped Cream Frosting:
Buy Fluff and Heavy cream
Beat 2 cup heavy cream and 3/4c. fluff in mixer till stiff like whipped cream. Can pipe some into each cupcake using pasty bag and then pipe on tops. Or just spread on tops! Garnish with half an oreo...

s'mores bars!

S'mores Bars...Dangerously Delicious!

MILE HIGH S'MORES BARS
Ingredients: (Shopping List) I added some of my "tips" in parentheses
1 stick butter softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs (can buy them as crumbs in baking aisle or crush yourself in food processor. I say buy them...easier!)
1 teaspoon baking powder
1/4 teaspoon salt
4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars (Or.....I used 15 mini bars instead-The ones that sell with 8 in a pack, Use 15, eat the last one! ha ha)
1 cup marshmallow fluff (I used a 7 ouce jar-if you like a lot of marshmallow-go for it!)

Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan. (better yet-line pan with nonstick foil and then you can lift it out when cool)

2. Beat butter and sugar in large bowl until fluffy. Add egg and vanilla; beat well. Stir in flour, graham cracker crumbs, baking powder and salt. Beat until blended. Press half of dough into prepared pan.

3. Lay chocolate bars over dough. Spread with marshmallow creme (Tip: wet your spreader/knife if too sticky). Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into BIG bars.

GANACHE TOPPED CHEESECAKE BARS

Ganache Topped Cheesecake Bars with a Cookie Crust..Mmmmm

Cheesecake Bars Dressed in Chocolate Ganache (Thanks Bakerella!)

Crust
1 1/2 cups crushed Biscoff Cookies (about 27 cookies)

You can find these cookies in 2 places. The first is on a Delta flight but if u r not traveling right now like Gregg and me you can also find them in Walgreens! Much easier! And trust me, buy extras because these cookies are yummy! I had never heard of them before...have u???


3 Tablespoons packed brown sugar
6 Tablespoons melted butter

Mix cookies and sugar together.
Add butter and stir until combined.
Press mixture into a 13 X 9 pan. (I used a pan with a removable bottom for ease but certainly use what u have)

Cheesecake
3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla

Preheat oven to 325 degrees.
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
Add sour cream and vanilla and mix until just combined.
Pour on prepared crust and bake for about 45 minutes.
Remove and cool.
Prepare ganache.

Chocolate Ganache
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar

Heat cream and butter on stove until just before boiling.
Remove from stove and pour over chocolate. Stir until completely combined.
Add confectioners’ sugar and beat with a wire whisk until combined and smooth.
Pour over cooled cheesecake.
Cover and refrigerate overnight.
Cut into bars and serve.
Makes about 30 bars.

My niece is coming home from sleep away camp! I can't wait! xo

A special friend introduced me to this treat! Is it a s'more? Nope! Is it a cookie? Nope! It's a SMOOKIE! Happy National S'mores Day!

(Sing the following)...Give me a Break, Give me a Break, Break Me off a Piece of that KIT KAT BAR!

For Our Lucky Disney Friends! Say hi to Minnie!

Cheesecake minis topped with chocolate chips and peanut butter chips. Notice a peanut butter theme? Is your house Skippy or Jif?

PEANUT BUTTER FILLED COOKIES!!!!

As Emeril says, Let's Kick it Up a Notch! Peanut Butter Cookies Meet Chocolate!

1 stick softened butter

3/4 cup smooth peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 1/2 cups flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon kosher salt

For the Filling:

2 cups peanut butter (I used smooth but if u prefer crunchy, go 4 it)

1 stick softened butter

1/4 cup heavy cream

1/2 cup powdered sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

For the Chocolate Dipping (or u can leave them plain and skip the dip...but why would u? hahaha)

Melted chocolate chips or bakers melting chocolate (sold in stop and shop's baking aisle in a round tub)

Preheat oven to 375 degrees F and line baking sheets with parchment paper.

Using a mixer, beat the butter and peanut butter on medium speed until well combined. Add the sugars and beat until light and fluffy, about 2 minutes.
Add the egg and beat on medium speed for 1 minute.
Add the flour, baking powder, baking soda and salt until just combined.

Drop the dough by the tablespoon full onto the cookie sheet. Use the tines of a fork to press the cookies flat. Bake for 7-10 minutes until the cookies are a deep golden brown along the edges.

To make the filling: Use a mixer to beat the butter, peanut butter and heavy cream together on medium speed until light and fluffy, about 2 minutes.

Add the powdered sugar, brown sugar, vanilla, salt and beat on medium speed until combined.

To assemble the cookies: Use a small knife to spread generous amounts of the filling onto the flat bottom of a cookie. Top with another cookie, ridge side up. Dip half the cookie in melted chocolate, lay on wax paper and put in fridge to set.

NOTES/TIPS
1. Depending how much filling you like you may have extra frosting.
2. You can freeze these cookies...for future cravings!
3. If you like crunchy cookies, bake longer. Softer cookies, remove by 10 mins from oven. I made a batch of each and preferred the softer ones!!!
4. Busy? Bake them one day and fill them the next!

Peanut Butter Cookie filled with Peanut Butter Frosting

Jaden's first visit to the dentist! Luckily, his dentist is also his uncle!

Veggie Lasagna

Chocolate Covered Butterscotch Brittle...Plain, Sprinkled, and with Non Pareils...

Zabaglione Brulee...

Grilled Chicken Over Roasted Vegetables Drizzled With a Dijon Pesto...

My Nephew Turns 8 and Has a GaGa Party...(similar to dodgeball)