"Just like Reese's" Peanut Butter Bars

If you like Reese's Peanut butter cups, you'll love these! They are super easy to make, and I actually had everything in my cupboard already. I left the graham crackers a little chunky for some texture, but you can crumble them up to dust if you want :) I also stuck mine in the freezer, I love my desserts cold! mmmm..... enjoy!

Peanut Butter Layer:

1/2 c. butter

1 3/4 c. powdered sugar

1 c. peanut butter

3/4 c. graham cracker crumbs


Chocolate layer:

1/4 c. butter

1/2 c. milk chocolate chips

*Line an 8×8, 9×9, or 7×11 pan with foil for easy removal of bars later.

Directions:

Peanut butter layer: On low heat, melt 1/2 c. butter. Remove from heat and stir in confectioner’s sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture evenly into pan. Refrigerate while making chocolate layer. 

Chocolate layer: On low heat, melt butter. Add chocolate chips and stir until chips are nearly melted and very soft. Remove from heat and continue stirring until chocolate is smooth and shiny. Spread over peanut butter layer. Refrigerate for 30 minutes. Cut into bars.

Store peanut butter cup bars in refrigerator or freezer.

Makes 16 or more bars

Chocolate Dipped Coconut Macaroons

I love coconut, and macaroons are one of my fav's. I thought they would be a pain in the neck to make, but they were SOOO EASY and actually fun to make! The final outcome was super delicious. They are crunchy on the outside and soft and chewy on the inside. I am surprised I haven't eaten them all yet...cuz let me tell you, they are worth every calorie. :) They also would be a great addition to a package you would send in the mail to a family or friend, because they seem pretty sturdy and I think would hold up well.

Chocolate Dipped Coconut Macaroons:

2/3 c. flour

1- 14 oz. bag of flaked coconut

1/4 tsp. salt

1- 14 oz. can of sweetened condensed milk

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

*High Quality dipping chocolate of your choice (I use Ghiradelli milk chocolate chips)

Preheat oven to 350. Line cookie sheets with parchment paper or Silpat mat. (I used a Silpat)

In small bowl, stir together the sweetened condensed milk and both extracts. In separate, large bowl, mix together the coconut, flour and salt. Add the milk mixture to the coconut mixture and blend together with a spoon or clean hands until well blended.

Use a cookie scoop to place mixture on baking sheets.

Bake in oven for 16-19 minutes, or until coconut is toasted.

If desired, dip cooled cookies into melted chocolate of your choice.

* I melted Ghiradelli milk chocolate chips in the microwave at 50% power for about 1 and a half minutes and stirred it until the bowl was no longer warm. Then I dipped and drizzled away and let cool on waxed paper until the chocolate hardened.

Coconut Lemon Cake

It was my husband's birthday yesterday and I asked him what he wanted for cake. He went from apple pie, banana cream pie, and then on to ice cream cake. The night before his b-day he said he would like a cake with lemon filling. I couldn't find any recipes that looked reputable, so I made a white cake with Lemon Filling and a Coconut Buttercream Frosting. :) It turned out pretty yummy! We were in a hurry to leave so I wasn't able to get a great picture, but I know I'll make it again, so here some for the meantime.

It was super easy to make, so here ya go!

Bake any white cake as directed on box and divided between 2 9 inch round pans. Cool completely.

Make frosting while cake is cooling.

Cut top of both cakes so they will be level. Place lemon filling on top of one of the cakes, right side up. Refrigerate for at least 20 minutes to set filling. Place other cake, cut side down on top of lemon filling. Frost with a crumb coat, refrigerate for 45 minutes, then finish frosting cake.

You could decorate however you wish, but I pressed shredded coconut on the outside of the cake. Enjoy :)

Coconut Creme Frosting:

1 C. Butter, softened, not melted

1 tsp. Vanilla

1 box (16 oz) +1 C. Powdered Sugar

1/2 c. Coconut Creme Coffee Creamer

Mix butter with electric mixer till smooth and creamy. Add 1 tsp. vanilla. Slowly mix in powdered sugar. When mixture is fluffy and powdered sugar is thoroughly mixed, add milk slowly until it reaches desired consistency. You may use more or less creamer depending on how you like it.

Cake Pops!

Happy Easter!

I finally made cake pops! They are super easy but kind of time consuming. I am obsessed with Bakerella's website. She makes the cutest cake pops and just came out with her own cake pop book. This was my first try, so they were a little stressful to make. But I just need some practice with my technique. The eggs were a little tricky to form, so they didn't turn out perfect, but I gave it my best.

Ingredients:

Cake mix, as directed on the box (oil, eggs, water)

Jar of frosting

Candy melts

Decorations

*This time I made lemon cake with vanilla frosting and added fresh grated lemon rind to the frosting, with vanilla candy melts :) yum!*

Directions:

Bake desired cake mix or homemade cake as directed on the box in a 13x9 inch pan.

Wait for cake to completely cool, then crumble the cake into a big mixing bowl.

Add 3/4 of a jar of desired frosting to the cake, and mix until frosting is blended completely with the cake. I use the back of a wooden spoon to mix it all together. If it seems dry, add more frosting.

Then form mixture into balls. I do this with a cookie scoop and roll with my (clean) hands to form into ball. Place the formed balls on a cookie sheet lined with waxed paper.

Cake balls:

Place directly into refrigerator or freezer. (Freeze for at least 1 hour before dipping)

Cake Pops:

Dip lollipop sticks into "melted" candy melts less than half way then stick into individual balls. Put cake pops on lined cookie sheet and place into refrigerator or freezer. (Freeze for at least 1 hour before dipping)

When cake pops/balls are nice and cold, dip into melted "candy melts" and place back on waxed paper. And...Decorate!

*If melting Candy melts or almond bark in the microwave, please make sure to do it on the defrost setting or at 50% power, or the chocolate will burn!

Fluffy, Amazing, Pumpkin Cookies!

These cookies are so good! Even people who don't like pumpkin go crazy over them. They are so moist, and are kind of like a bread/cake. I like them with or without the frosting. I think the problem is that they taste kinda healthy. I can eat like 5 at a time and not feel guilty. That's totally awful, but they are worth the extra calories and extra hour of kickboxing to burn them off! lol! :)

The Original (with penuche frosting):

Original, Pumpkin with mini chocolate chips, and "The Works" (Mini chocolate chips & frosting)

This is my dog Harley, waiting for me to look away so he could jump and eat my cookies!

Pumpkin Cookies with Penuche (brown butter) Frosting:

• 1 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 
  
• Frosting:
• 3 tablespoons butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 2 cups powdered sugar

1. Preheat the oven to 350 degrees. Grease cookie sheets.
2. In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
4. In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups powdered sugar until frosting has reached desired consistency. Drizzle on cooled cookies.

*I made these without the frosting, but added mini chocolate chips, and they were really yummy!

Cowgirl Cookies

I made these cookie mixes for people for Christmas. I got the idea from Bakerella. She does the cutest things on her website. Her cake pops are the most amazing things ever! You have to check them out! Anyway, here is what my jars turned out like:

These are the finished product:

This particular batch had Christmas m&m's so it would be sort of a Christmas theme. I wanted the girls to be able to use it as decoration if they wanted, so that's why I didn't add the m&m's in the jar where they would be visible.

This is how you would arrange them in the jar:

Start with:

1 1/3 cup all purpose flour, spooned into measuring cup & leveled


1 teaspoon baking powder


1 teaspoon baking soda


1/4 teaspoon salt


1 cup cooking oats

3/4 cup m&ms


3/4 cup semi-sweet chocolate chips


1/2 cup brown sugar, packed


1/2 cup white sugar


1/3 – 1/2 cup chopped pecans, or enough to fill to the top of the jar.

*If you don't want to use nuts, just add more m&m's, or chocolate chips.

Directions:

Preheat oven to 350 degrees.

Stir dry ingredients into large bowl and add:

1/2 cup butter (almost melted)

1 slightly beaten egg

1 tsp. vanilla extract

Mix thoroughly. I used my hands to combine because the mixture was fairly dry. I also refrigerated mine for 30 minutes so mixture would stick together. Then roll into balls and bake for 10 minutes or until lightly browned.

These cookies turn out very chewy and crunchy. :)

Oreo Truffles

Oh my goodness, these things are so good! Good thing they are rich so you don't eat a dozen at a time, that would be dangerous. They are pretty easy, you just have to get used to using candy melts. I got this recipe from Bakerella, this was my first attempt at any type of truffle. The White chocolate bark was kind of a pain, but worth it in the end.

Oreo Truffles

1 package oreo cookies
1 8oz. package cream cheese (softened)
white chocolate bark, or candy melts

1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet, refrigerate for at least 45 minutes.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (Sprinkle tops with crushed oreo very quick, or it will dry and not stick to the top)
5. Once dry, refrigerate and enjoy!

*Store in airtight container for up to a week. :)