Easter Oreo Bark

Easter is coming up shockingly fast. The whole month of March, I kept telling myself I had lots of time for Easter goodies, none of that is til after our vacation anyways...

Well, we've been back for a week, and Easter is next week. Time to get on top of it! I'm still planning my contributions to Easter dinner with the family, but I wanted to get a few fun goodies for the kids going.

I have a couple things that are fun for the boys to make-- Easter Marshmallow Bark, and Easter Oreo Bark. (Similar... kinda.) I know my mom really enjoys things similar to the oreo bark, so I made that tonight as a thank you for some stuff she's done lately! I had two super cute helpers, too. They were both pretty excited, they love making things like this.

(This picture is actually from last year, when I didn't add peanuts.)

Oh, and FYI: All measurements are rough. I just add things until it looks like enough. ;) This is really something that you can just add whatever you have to, and it'll be yummy. I've done similar things subbing pretzels, Reese's Pieces... I can't even remember. Whatever I had handy!


Remember, comments are loved! (And show me that people are actually reading this.) What's your favorite Easter treat?

Printable Recipe

Easter Oreo Bark

Ingredients

• 1 package vanilla candy coating
• ¼ cup Easter/Spring M&Ms
• 8 Oreos, crushed
• Easter Sprinkles
• ¼ cup peanuts (salted)

Directions

1. Line a 13”x9” baking pan with aluminum foil. 
2. Melt package of candy coating in double boiler, stirring frequently until all melted. Pour into prepared pan, spread thinly.
3. Sprinkle on M&M’s, Oreos, sprinkles, and peanuts. Place in freezer for half hour. Break into pieces.

Yield/Time

30 pieces

1 hour

Nutrition Facts

107

Source (for original): Lil Luna

Reese's Pieces Chocolate Cookies

Originally posted 11/16/13, updated 3/13/17

I would say that it's fairly obvious that I love sweet things, whether you actually know me in person or even if you just read the title of my blog. I am a big fan of peanut butter/chocolate combos in particular. (Surprisingly, I don't like regular Reese's much. Not a fan of their peanut butter. Reese's Pieces, however, are an entirely different story.)

So when I saw a recipe for Reese's Pieces Double Chocolate Chunk Cookies on one of my favorite blogs, I had to try it! 

I made a few changes (as you can see by the title alone), but we love this recipe! You could easily sub different things for the peanut butter chips/Reese's Pieces.... but I am really not sure why you would want to. ;) I also had to play with the baking time/ingredients, as the cookies were great on day one but get hard & dry quickly. Once I made some changes, that solved the problem! (I don't know what they are like past day 3 now.... they never make it that long!)

One tip I would like to stress: Be careful not to overbake these! They will get harder faster if you do. Ovens vary, but I would check them at 10-11 minutes. Since I made the change to the ingredients, I would recommend trying for 11 1/2 - 12 minutes; but again, ovens vary. 

Enjoy!

These are my favorite cookies to bake--this is definitely my current go-to recipe!

Remember, comments are loved!

Printable Recipe

Reese’s Pieces Chocolate Cookies

Ingredients

• ½ cup butter-flavored Crisco
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• ½ teaspoon pure vanilla extract
• 1 ¼ cups all purpose Flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• 1 teaspoon cornstarch
• ½ teaspoon salt
• ½ cup peanut butter chips
• ½ cup mini Reese’s Pieces *make sure you get Mini!!!*

Instructions

1. Preheat oven to 350°.
2. Place Crisco and sugars into a stand mixer, cream until well combined. Add eggs and vanilla, beating until well combined. 
3. Slowly add flour, cocoa powder, salt, cornstarch & baking soda. Hand mix in peanut butter chips and Reese’s Pieces.
4. Scoop dough (or form into balls) and place onto greased baking sheet. Bake for 11-13 minutes or until baked through. 
5. Let cookies cool for 5-8 minutes before transferring to cooling rack. Serve and enjoy.

Yield/Time

2 dozen

Prep/total time: ½ hour

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

146 calories each

Source (for original): Picky Palate

Peanut Butter Pie

My family's Christmas was this past weekend, and I always volunteer to bring a dessert or three. (Yes, we celebrate quite early, but my grandparents go to Florida entirely too early every year; we have to celebrate early.) This year I opted to bring some no-bake pies. Peanut butter, of course, that's always a hit whenever I take it to a party. Then I experimented a bit--Nutella Pie, and Cherry Chocolate Chip. Everyone seemed to enjoy them! I'll post those recipes another day. :)

I love no-bake pies. (Like the Oreo Cream Pie I made for my birthday!) As a general rule, they are easy, everyone likes them, and they are FUN!

This is a recipe I originally got a few years ago, from a friend and co-worker. Someone gave it to her father, because her family loves the one that a local restaurant serves. I've been making it ever since! (Personally, I think it's better than the restaurant.) I love it!

If you're looking for something EASY and delicious, try this!

Printable Recipe

Peanut Butter Pie

Ingredients

• 1 graham cracker pie crust
• 8 ounces cream cheese (softened)
• ¾ cup powdered sugar
• 1 cup peanut butter
• 3 tablespoons milk
• 8 ounces Cool Whip
• Crushed chocolate, if desired
• Chocolate syrup, if desired

Directions

1. Beat together cream cheese, powdered sugar, peanut butter, and milk. Fold in Cool Whip.
2. Spread into graham cracker crust. Top with chocolate, if desired. 
3. Refrigerate for 2 hours or until firm. Refrigerate again after serving. 

Yield/Time

1 pie (12 small pieces or 8 regular)

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

337 (12 pieces), 506 (8 pieces)

Source (for original): a long-time friend

Chocolate Peanut Butter M&M Cookies

If you follow my page on Facebook, you probably saw my (teaser) post about perfecting my new cookie recipe. These things are AMAZING. I've discovered two things recently: 1, cornstarch seriously makes the cookie. 2, freezing dough for an hour before baking makes a huge difference in texture. 

I've wanted to do something slightly different with my base cookie recipe, and I needed to use up some of my chocolate peanut powder before it outdated, so I decided to experiment. Experiment #1, while everyone thought it was great, needed some changes. A few changes later... these cookies are fabulous! They are perfectly soft, full of lots of chocolate chips and M&M's, just barely a taste of peanut butter, and the perfect amount of chocolate!

Printable Recipe

Chocolate Peanut Butter M&M Cookies

Ingredients

1/2 cup butter-flavored Crisco

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 1/4 cups all purpose Flour

1 tablespoon unsweetened cocoa powder

1/4 cup + 3 tablespoons chocolate peanut powder
1/2 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup mini chocolate chips
3/4 cup mini M&M’s

Directions

1. Place Crisco and sugars into a stand mixer, cream until well combined. Add egg and vanilla, beating until well combined. Slowly add flour, cocoa powder, chocolate peanut butter powder, baking soda, cornstarch, and salt. Hand mix in chips and M&M’s.
2. Scoop dough (or form into balls) and place onto a parchment lined baking sheet. (Spacing does not matter, as long as they do not touch.) Freeze for 1 hour.
3. Preheat oven to 350°.
4. Remove cookie dough from freezer, and place 2” apart on parchment lined baking sheet. Bake for 10-13 minutes or until edges are set. Let cookies cool for 5 minutes before transferring to cooling rack. Serve and enjoy.

Yield/Time

2 dozen

Prep/total time: 2 hours

Nutrition Facts

130 calories each (30 ct) *I calculate nutrition facts for reference only, this is not done scientifically

Source (for original): Picky Palate

Remember, comments are loved! Have you tried any of the peanut powders? What's your favorite recipe with them?

Cheesecake Brownies

I was contemplating what dessert recipe to share next, when I realized that I have never shared my recipe for cheesecake brownies.

I'm sorry, guys. I didn't mean to hold out on you. Really. 

I originally got this recipe from my mother-in-law years ago, and I could not even begin to guess how many times I've made it since then. I've made it for a lot of gatherings with family and friends, birthdays at work, just because I wanted chocolate... It is always a hit, and I rarely take any leftovers home with me when I take it to a party. That's usually because someone else does. ;)

This is packed full of sweet, chocolatey, creamy, amazing-ness. And then covered in chocolate chips.

Need I say more?

Now, I think I'm going to go make some... then maybe update the picture. I can't ever remember to take a picture of this BEFORE it's cut. That may be because I cut it before it's even cool, but that's ok. You can too. I won't judge. 

Printable Recipe

Cheesecake Brownies

Ingredients

1 cake mix (Devil's food or dark, but I always use devils food.)

2 Eggs

1 stick Butter

8 ounces cream cheese, softened

1 teaspoon Vanilla

1 can sweetened condensed milk

1 cup milk chocolate chips (optional but who doesn't add chocolate chips when they can??)

*additional note on chocolate chips: I really don't know how many I add. This was the original... I just dump chocolate chips on. If it looks like you have enough, add more.

Directions

1. Preheat oven to 350°. Grease a 9"x13" baking pan, set aside.
2. Stir cake mix, 1 egg, and butter together until crumbly. Save one cup, place rest in bottom of prepared pan.
3. Mix together cream cheese, 1 egg, vanilla, and milk until creamy. Pour on top of brownie mix. Crumble cup of saved brownie mix on top. Add chocolate chips, if desired.
4. Bake for 30 minutes, or until cream cheese sets and edges golden.

Yield/Time

24-32 pieces, depending on how many you are serving and desired size.

Prep Time: 15 Cook Time: 30

Nutrition Facts

Calories: 188/32 pieces, 240/24 pieces. *I calculate nutrition facts for my use only, this is not done scientifically

Source (for original): Sue Lee (my lovely mother-in-law)

Remember, comments are loved! What's your favorite brownie recipe?

Chocolate Rolo Stuffed Cookies

I LOVE chocolate. Really, really love chocolate. I'll rarely turn down dessert, and I'm happy to take anything sweet, but it never truly feels like dessert to me unless chocolate is involved. It doesn't have to be complicated. It can be something as easy as No-Bake Cookies. (Which I am known to make practically monthly. If you want something to satisfy your need for chocolate really fast, that's it.) Or, it can be a little more time consuming. Doesn't matter. Sometimes, a lady just needs chocolate.

Thankfully, my husband doesn't laugh too much when he wakes up or gets home and sees more chocolate on the counter. He just goes with it. He even has the kindness to take care of the goodies for me when I am baking late at night, and have to go to bed before they are cooled.

Which is actually what happened with these...

I've been sitting on this idea for a week or so. At the store where I work, we had some candy go outdated.... thus, half price. I can't resist that! Rolo's and Butterfingers, so many options.... I'll post the Butterfingers idea soon. ;)

For the Rolo's, the one thing I knew was that I wanted to do put them IN a cookie. From there, so many questions!

First, I was debating on what kind of cookie. Plain, chocolate, peanut butter--so many ideas! I opted for chocolate because, well, chocolate. (See above.) Can't resist. I used the base for my Reese's Pieces Chocolate Cookies, slightly adapted. I knew I wanted to freeze the Rolo's first, to help them keep their form when baking. Then, of course, I needed to add some more chocolate chips. Mini ideally, but I didn't have those, so I just used regular. Once those decisions were made, the next question was how to handle the dough. To freeze, or not to freeze. Well, why not try it both ways? I made the dough, added the Rolo's, and froze half the dough! The other half, I baked right away.

End results? Absolutely amazing. ABSOLUTELY AMAZING. Like, forget sharing these. You're going to eat the whole batch. (My coworkers and mama are soooo lucky, because I actually shared. And my children. And my husband.)

I definitely would recommend freezing the dough, AFTER rolling the balls. The Rolo's hold their form much better, and the consistency of the cookie is much softer. If you don't have time to freeze the dough, however, they are still pretty good!

Printable Recipe

Chocolate Rolo Stuffed Cookies

Ingredients

1/2 cup butter-flavored Crisco

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 1/4 cups all purpose Flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cornstarch

1/2 cup semi-sweet chocolate chips (mini is preferable)

3 1/2 packages Rolo’s (24-30 total)

Directions

Freeze Rolo’s, at least an hour before making cookies.

Place Crisco and sugars into a stand mixer, cream until well combined. Add eggs and vanilla, beating until well combined. In a separate bowl, mix together flour, cocoa powder, salt, & baking soda. Slowly add into wet mixture until just combined. Mix in chocolate chips.

Form dough into 24-30 small balls. To form cookies: take one ball and make a small hole in the center. Insert one Rolo, then use hands to roll dough into a sphere; ensuring that the Rolo is completely covered. Place onto parchment lined baking sheet. Repeat with all balls, placing them 2" apart. Once finished, freeze dough for one hour.

Preheat oven to 350°.

Bake for 11-12 minutes or until soft set. Be careful not to overbake! They should NOT look completely set! Let cookies cool for 5 minutes before transferring to cooling rack. Serve and enjoy.

Yield/Time

2 - 2 ½ dozen

Prep/total time: 3 hours (including freezing time)

Nutrition Facts

126 calories each (based on 30 ct) *I calculate nutrition facts for my use only, this is not done scientifically

Source (for original): Original (before being slightly adapted) cookie base: Picky Palate

Remember, comments are love! What would be your favorite candy to put in a cookie?

Grandma Mickey's Buckeyes

Originally published 12/12/13, updated 12/14/16.

Sorry for the lack of posts.... I've been slacking for awhile. Between being busy with various things, and then the 3 of us have been feeling pretty cruddy for a week or so... sorry! 

To make up for being lazy, I'm sharing an AMAZING recipe today. Have you ever had buckeyes? (Some people just call them peanut butter balls, too.) Sweet peanut butter goodness dipped in melted chocolate.... it's absolutely amazing. One batch makes two extra large cookie sheets full of buckeyes... that's a lot of peanut-butter-chocolate-amazingness. And I'm fairly certain that my Grandma makes the best buckeyes ever. You think I'm biased, and I am, but that's also a true statement. I have had completely unbiased people tell me that I make the best buckeyes they've ever had, and since I make them just like my Grandma.... I'm sticking to my "best ever" theory.

However, my Grandma is a lot more brave than I am. When my cousins & I were kids, she would have us over to make buckeyes before Christmas. I don't remember how many cousins could usually make it, but there are 12 of us total, and even if only half of us were there.... that's a big mess. I think she might be a saint.

This is what happened when Gabriel was 'helping' me during the rolling stage...

(I had measured out the powdered sugar, and got a little on the table. That's what he proceeded to do.) 

Since Nate was at work the next day when I went to dip them, I wasn't brave enough to have Gabriel around to help with that too... I did it after he went to bed. Maybe next year...

Anyways, on to the recipe! If you've never had these, I strongly suggest trying them!! They are heavenly. :)

Remember, comments are love! 


Printable Recipe

Grandma Mickey’s Buckeyes

Ingredients

• 3 pounds powdered sugar
• 2 pounds peanut butter
• 1 pound butter, softened
• 12 ounces semisweet chocolate chips
• 12 ounces milk chocolate chips
• 1 bar paraffin wax

Directions

1. Mix together powdered sugar, peanut butter, and butter. (Note: You will not be able to do all of this with your mixer. I mix together the peanut butter & butter, then slowly add in the powdered sugar until I am afraid it's going to kill my mixer. At that point, I mix by hand.)
2. Roll into small balls; refrigerate overnight. (Or freeze for a couple hours, if you want to do it all in one day.)
3. Melt together chocolate chips and paraffin wax, preferably in a double boiler. Dip balls in chocolate mixture using toothpicks to spear. Drop on wax paper. Chill.

Yield/Time

Approx 100

45 min + cooling, then another 30-45 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

179

Source (for original): the best Grandma ever ;)