Friday, November 27, 2015

4 Ingredient Peanut Butter Cheesecake Balls





If you are pressed for time, you also should be able to make these as a “bar” cookie. I make them in squares every year. Press the peanut butter into a pan then pour on the melted chocolate and sprinkle with the topping. So easy and quick. (I use a 9 x 13 but my recipe is slightly different. Use your own judgement. The smaller the pan, the thicker they are)

Recipe >> 4 Ingredient Peanut Butter Cheesecake Balls @ thriftytstreasures.com

Friday, November 20, 2015

Chocolate Covered Cheesecake Bites





I made these and they taste delicious. The cheesecake is the most important part, and it is moist and rich and tangy and just plain yummy. The chocolate coating came out perfectly. My only change was in the dipping. After the first couple of tries with the fork, I decided to just hold them by the crust and dip the tops

Recipe >> Chocolate Covered Cheesecake Bites @ handletheheat.com

Banana Bread Donuts with Browned Butter Caramel Glaze





These donuts are so simple. So delicious. I will be the first to say that when it comes to donuts, I can be a donut purist: I want a FRIED yeasted or cake donut. I don’t discriminate between the two because sometimes I’m in the mood for one over the other.

But let’s talk about baked donuts. I don’t necessarily think they make up for fried donuts. They really don’t. However! They deserve a spot among all the other desserts. They are simple, taste wonderful, are easily customizable. And my favorite part: I’m not beholden to a pot of hot oil! Because first, I don’t necessarily have time to fry all sorts of things right now. More importantly, I have a little munchkin at my feet. So all the oil freaks me out.

If you’ve never tried making baked donuts, I like to almost say it’s as if you were making muffins. First, the texture is similar! Second, you mix wet into dry, pour the batter into the mold, and bake for around 15 minutes.

All that’s left after that is to whip up your glaze and, well, good luck trying to not eat that with a spoon.

It’s super addictive.

Recipe >> Banana Bread Donuts with Browned Butter Caramel Glaze @ averiecooks.com

The Best Peanut Butter Brownies





I made these to help cheer my sister up after a tough week. They absolutely did the trick!
I didn’t have Reeses, and have a 4 month old so I didn’t want to leave the house, so I did a layer of the filing for homemade peanut butter cups, and it worked great.

Recipe >> The Best Peanut Butter Brownies @ handletheheat.com

Tuesday, November 17, 2015

How to make perfect, fluffy scrambled eggs




Everybody knows how to scramble eggs, you might think. True, anybody can scramble eggs, but making a fluffy, moist scramble is a bit of an art form. I really loathe overcooked, rubbery or browned eggs. So many diners and delis serve them this way, which means I rarely go out for breakfast anymore. Why should I, when it’s perfectly easy (and way less expensive) to make tasty eggs at home? Here’s how!



Wednesday, November 11, 2015

Strawberry Cheesecake Salad

I made this for a church picnic and for a Friday night family night fruit salad. Along with our Ravioli Lasagna. It was a HUGE hit. it was so simple and fast to make. even my special needs son was able to get a thrill in helping me make this. Everyone at church was asking for this recipe.


It allowed for me to keep with the fresh fruits we needed for nutrition but also a fun part at the the same time. Great and amazing compromise favorite. This will definitely be a make again favorite in my house and a recipe I will pass on to my daughter in her homemade cookbook binder we are making her for her soon graduation.

Recipe >> Strawberry Cheesecake Salad @ cakescottage.com

Easy Mac And Cheese Recipe





Cheesy, creamy and easy to make, this stove top mac and cheese recipe makes a fantastic weeknight dinner that the whole family will love. 

Easy Mac And Cheese Recipe
 

Ingredients:
  • 1 (8 ounce) box elbow macaroni
  •  1/4 cup butter
  • 2 oz cream cheese, cut in cubes
  •  1/4 cup all-purpose flour
  •  2 cups milk
  •  2 cups shredded cheese such as cheddar or colby jack
  •  1/2 teaspoon salt
  • Black pepper to taste
Optional:  you can add a splash of hot sauce or a tsp of mustard powder if desired

Directions:

1. Bring a large pot of salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, and cooking according to package directions.  I prefer to cook mine al dente and not overcook.
 
2. Meanwhile in a separate pan, melt butter in a medium to large sauce pan over medium heat; stir in cream cheese until well combined. Stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into pan while stirring until mixture is smooth and starting to gently boil, about 3-5 minutes. Add cheese to mixture and stir until cheese is melted and well combined.
Pour cheese sauce over drained macaroni and stir gently until cheese sauce is well combined with pasta.  Serve immediately. 



Banana Cream Pie Cookies

Made these tonight. A friend came over, who usually agrees to take baked goods home when he leaves once I offer them. This time he ate about three or four and said “Give me some to take home!” I think that’s the first time he’s ever done that, LOL! They have been deemed awesome!


These cookies are amazing. And pudding cookies really are the best because they give the cookie so much flavor, and keep it moist, while sturdy and just plain delicious.

If you love bananas and banana cream pie you HAVE GOT TO MAKE these cookies.

Recipe >> Banana Cream Pie Cookies @ butterwithasideofbread.com

Peanut Butter Cookie Lasagna





I made this for a potluck when a theater troupe came to perform for my school. One of the tech guys tried to steal the pan for backstage munching. It’s totally healthy.. Loads of protein from the peanut butter, right? I used mini PB cups (chopped) and whipped heavy cream myself. I also doubled the recipe for a 9×13 pan. Definitely let it sit for longer than a day. I made mine Sunday afternoon for a Tuesday lunch, and it was GREAT.

Recipe >> Peanut Butter Cookie Lasagna @ hugsandcookiesxoxo.com

Tuesday, November 10, 2015

The BEST Peanut Butter Chocolate Chip Cookies





I made these today and they were just amazing!! just the right balance of peanut butter + chocolate chips. I used 1C flour + a couple of tablespoons, which I might reduce further. I might have overbaked them because they weren’t chewy as prescribed. But I will definitely make them again! My friends said they taste like a popular Filipino candy called chocnut (it’s literally a choco-nutty crumbly bar) and they loved it. I love that they produce a huge batch or huge cookies.

Apple Pie Oatmeal Cookies





Made these last night and they are tastyyyy

Here’re my changes (for you gluten free folks :):
-Subbed whole wheat for 3/4c oats ground with my coffee grinder, 1/4 buckwheat, 1/4 whole unground old fashioned oats.
-Chia egg for real egg
-added some almond extract and raisins

Rolled the whole thing in plastic wrap and froze it, now I slice it off when I want fresh cookies! Reduced the sugar so they’re breakfest-y but sometimes I roll them in cinnamon-sugar like snickerdooodles 😛

Happy baking!

Recipe >> Apple Pie Oatmeal Cookies @ amyshealthybaking.com

Oatmeal Chocolate Chip Cookies





I made these cookies today, and they came out incredibly delicious! Our family of 4 devoured all of these cookies in no time. I made some adjustments though: instead of chilling the cookie dough first, I immediately baked them but they turned out exactly as you described – chewy, fluffy, and not flat. Also, since I had no baking soda on hand, I just used a double amount of baking powder. And instead of using old-fashioned oats which I can’t find in supermarkets near me, I just used my instant oats and I was surprised these cookies came out just as good. This is a definite keeper for me

Recipe >> Oatmeal Chocolate Chip Cookies  @ justalittlebite.com

Caramel Peanut Butter Oatmeal Bars





I just made these and they turned out great! I think the trick is two fold. One remember that she says to use 1 and 1/2 cups if butter, not sticks. Also, she says to use low to medium low heat to caramelize the condensed milk. If you heat the milk too high with the sugar it will crystallize, and it will turn crumbly like bad fudge.

This certainly makes a ton of bars so I have frozen some for later snacking!


Recipe >> Caramel Peanut Butter Oatmeal Bars @ insidebrucrewlife.com

The Best Lemon Bars





This is the exact Lemon Bar recipe I've been making for just years and years! The addition of lemon zest makes such a difference...I've never understood recipes that omit it. I put all the ingredients (except for the crust, of course) into the blender, and whirr until smooth, then pour over the partially baked crust. Just a little time saver!

Recipe >> The Best Lemon Bars  @ amongtheyoung.com

Wednesday, November 4, 2015

Cheesecake Cupcakes




I just made these last night for my bookclub, they were sooo good! I made the caramel the night before and refrigerated it. The shell recipe makes way too much, I think I had enough left over for a pie! I used 18 full sheets of graham cookies. The cupcake itself was pretty easy to make, however the baking was tricky, it was only 14 min baking when I noticed cracks and panicked, so I took them out, then noticed they deflated and looked too watery in the middle so I had to put them back in for a few more minutes. Other than that it was great! Will definetly make them again with strawberry sauce instead :)

Recipe >> Cheesecake Cupcakes @ cookingclassy.com

Raspberry Chocolate Chip Oatmeal Cookies





These cookies are absolutely irresistible! They’re soft, chewy, and full of sweet berries and melty chocolate chips. What’s not to love?? Leftovers will stay fresh for at least four days if stored in an airtight container on the counter or a week if stored in an airtight container in the refrigerator—if they last that long!

Recipe >> Raspberry Chocolate Chip Oatmeal Cookies  @ amyshealthybaking.com

Chocolate, Peanut Butter, Banana, Yogurt Pops





Healthy enough for breakfast and sweet enough for dessert! These Chocolate, Peanut Butter, Banana Yogurt Pops are sure to please both kids and adults alike! The popsicles are a simple combination of milk, I used almond milk, plain non-fat Greek yogurt, peanut butter, bananas, unsweetened cocoa powder, honey, and vanilla

Recipe >> Chocolate, Peanut Butter, Banana, Yogurt Pops @ reciperunner.com

Neapolitan Millionaire Cake





I just wanted to say that I made this minus the top layer. I didn’t have the ingredients for it. And chocolate rossetted the whole thing. It was lovely. Next big occasion I have I’m making it again.  With the top layer.
I did add a little salt to the chocolate cake layer as I can’t imagine cake without a pinch of salt.
Perfection.

Recipe >> Neapolitan Millionaire Cake @ lifeloveandsugar.com

Brownie Belgium Waffles A La Mode


 



Brownie Belgium Waffles A La Mode

Yield: 3 large belgium waffles (12 wedges)


Ingredients:

  •     1/2 cup all purpose flour
  •     1/2 cup unsweetened cocoa powder
  •     1 cup granulated sugar
  •     1 teaspoon baking powder
  •     1 teaspoon sea salt
  •     10 tablespoons melted unsalted butter
  •     2 large eggs
  •     2 teaspoons vanilla extract
  •     1/4 cup water
  •     2/3 cups mini chocolate chips
  •     Optional Toppings: vanilla ice cream, chocolate sauce, powdered sugar


Recipe >> Brownie Belgium Waffles A La Mode @ aspicyperspective.com

Peanut Butter Chocolate Mousse Cake





This Peanut Butter Chocolate Mousse Cake starts with a layer of brownie topped with mini Reese’s, then topped with a layer of peanut butter mousse, then a layer of chocolate mousse. It is rich, delicious, and yet light because of the mousse. Absolutely to die for!

Recipe >> Peanut Butter Chocolate Mousse Cake @ lifeloveandsugar.com

Softbatch Cream Cheese Chocolate Chip Cookies






I have to start off by saying I’m not much of a baker and manage to make even premixed cakes, cookies, etc. taste awful. However, even in my hands these tasted amazing! Prep time for me was more around 1 hour, just because again, I’m a very novice baker, but these cookies were well worth it. I followed the recipe exactly, except for adding about a tsp of salt instead of 1/2 tsp and I froze the dough before putting it in the oven. This may have contributed to my cook time being around 12-13 minutes in a convection oven. It’s so surprising that a little bit of cream cheese makes such a difference :-)  I will for sure be making these again

Also, for reference, these made about 36 cookies for me, using a 2 3/4 inch cookie dough scooper.

Recipe >> Softbatch Cream Cheese Chocolate Chip Cookies @ averiecooks.com

Super Soft Sprinkle Pudding Cookies





Soft vanilla pudding cookies packed with delightful sprinkles. When I make cookies, I almost always visit the blog Cookies and Cups. Shelly has the best cookies around. She also has a cookbook coming out which I pre-ordered the moment I heard it was available to order. Love her and her recipes. Back to the cookies!

Be sure to add the extra egg yolk or your dough will be too dry. I learned that the hard way when I misread the original recipe. You definitely don't want to skip it.

Recipe >> Super Soft Sprinkle Pudding Cookies @ cookiesandcups.com

Strawberry Cream Cheese Danish





Not bad! I took the harder approach and sliced the canned crescent rolls into 40 slices (20/roll). Made the whole filling amount w/exact ingredients listed and added 1/2 T. of sifted flour to stabilize it, had about 1/4 c. left over. The crescent rolls lack the true flavor of danish pastry (buttery/sugary), so next time I'll beat 1 egg w/1 T. water, brush the rounds and sprinkle w/a little sugar before filling them. When you make them this way (rounds vs. sheet-style), they take about 15 min. Watch them closely, and let them get golden brown for more of a bakery effect. I put about 1/2 T. of filling (before baking!)after indenting middle of the crescent rounds - was more than enough, and they will settle (shrink) a little when cool. I used parchment paper on the baking sheets - worth the investment, cleanup's a breeze! Also - the glaze was very stiff, but you want it that way to firm up like a frosting. An easier way to drizzle them is: 1) Make the glaze in a micro-safe dish, nuke for 5-10 seconds (watch closely, don't boil it - just want to make the glaze "pourable"), use a funnel to put it in a squeeze bottle, and drizzle away on COOLED pastries (so it doesn't run, makes it more authentic). I may try next time with puff pastry rounds in a muffin pan. Your friends will be impressed..

Get the recipe here >> Strawberry Cream Cheese Danish @ sugarapron.com