Peanut Butter Cup Caramel Shortbread Bars (aka PB Twix)

 I found this recipe on Our Best Bites (a fav of mine), and knew right away that I wanted to try them.  But, the spouse and I are trying to cut back on our sugar and eat better so we can both get our post baby bods back.  But then we were planning on having our Church's missionaries over for dinner and I decided we needed a dessert.  So I decided to make half a batch so there wouldn't be too many leftovers (especially with candy crazed Easter on the Horizon!).  These little buggers took a little longer to make than I had anticipated, so they spent some time in the freezer (leave yourself some time to make these-believe me they are worth it!).  While making them I was worried that they weren't going to turn out to be what me and my taste buds had envisioned,  But as soon as we tried them I knew it was love.  There were seriously sooo good.  After sampling, the man of the house said they wouldn't make it to tomorrow, and they almost didn't!  The addition of the Reeses instead of just plain chocolate made these amazing!  If you have a free afternoon, I would suggest giving these a try!

This is a day after pic (of the last one) so it isn't the best example.  If you want a good representation, check out the finished product on Our Best Bites!  And I'll be sure to get a picture before we inhale our next goody!-And next time I make these I will be sure to watch the chocolate a little more closely!

Ingredients:

1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp. vanilla
2 c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
1-3 tablespoons cream (1 if using Kraft caramels, 3 for firmer or homemade caramel)
3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)

Directions: 

1. Preheat oven to 300. Grease a 9×13″ pan.
2. In a large bowl, combine the butter, sugar, flour, and vanilla until the mixture comes together.
3. Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling.
4. Bake for 35-45 minutes or until the crust is lightly golden.
5.  When cooked, run a knife around the edges of the bars. Allow to cool completely.
6. Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth.
7. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.
8. In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth (Mine were past the smooth point but not yet burnt, so be careful!!!), stirring each 45 seconds.  Spread over the cooled caramel.
9. Place in refrigerator for 1-2 hours or until the chocolate layer is solid.
10.  Cut into squares and serve!!!  (store in a cool/dry place, like your fridge)

Best EVER Homemade Brownies

 

Sorry, I know it has been a while, but I have been a little busy with this.  #2.  And boy do we love him!-Though I think big sister is his biggest fan!

This next recipe I found on Buns in My Oven.  I am SO glad I found this recipe and blog.  I was looking for a brownie recipe and stumbled upon this one.  I have always been "ok" with homemade brownies, always preferring the boxed stuff.  But these were so chocolatey (and a little rich), that I will have to make them again.  I don't think any homemade brownies could ever taste boxed, but that is the beauty of these.  They hold their own, and have their own fantastic flavor that goes perfect with some hot fudge and ice cream...and sprinkles...and nuts. I have finally accepted homemade brownies, they are different, and with these, that's ok.

 

Ingredients: (I cut the recipe in half and cooked it in an 8x8-but feel free to make a full batch!)

1 cup (2 sticks) butter

2 1/4 cups sugar

4 large eggs

1 1/4 cups cocoa powder
1 teaspoon salt

1 teaspoon baking powder

1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips

Directions:

1. Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3.  Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.
4. Stir in the flour and chocolate chips until well combined.
5. Pour into greased pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.  Cool on a wire rack.
6.  Cut and ENJOY!

Wheat Bread

Sorry for my lack of posts lately.  Don't be deceived, I have been doing plenty of baking/cooking (one thing in particular which has been baking for say a good 9 months now).  I just haven't been on the ball with taking pictures of said food.  That's where I fail :(

I didn't have enough wheat flour for the usual Wheat Bread recipe I use, so I googled a new one and found this one at Tammy's Recipes (which by the way, has some really neato recipes that I need to try!).  This was a great recipe.  Not as dense as the one I usually make, but still really good.  In fact I made it twice within 4 days!  It is one I will have to keep coming back to.  It is super easy and tasty! 

 (not actual picture of bread, but pretty close!)

Ingredients: 

*1 cup warm water (110-115 degrees F)
*1 tablespoon milk
*2 tablespoons oil
*2 tablespoons honey
*2 tablespoons brown sugar
*1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast (I used one packet of active Dry Yeast-rapid rise)

Directions: 

1. *Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes (I just mixed it in my Bosch using the dough mixer for 5-6 min-worked perfectly!). Place dough in a greased bowl, turning once to grease top. Cover with a towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. Lightly cover with foil if it looks like it is browning fast.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. 

Strawberry, STRAWBERRY, Poke Cake

I found this recipe on the side of a Duncan Hines Strawberry cake mix box, and I knew right away I wanted to try it.  I love all things Strawberry right now (I blame it on the pregnancy), so I knew this would hit the spot.  We decided to have it as a conclusion to our Sunday dinner.  Oh my goodness this was good.  I don't know how many of you are familiar with Jello Cake (a family favorite at our house), but this is very similar except it uses mostly pureed sweetened strawberries.  This will definitely be made in our house again.  It would have been the perfect Valentine's Day dessert!

Ingredients:

Strawberry Cake Mix (and everything needed to make cake-eggs, water, oil...)

20 oz Sliced, sweetened, frozen strawberries*-thawed

2 cups Cool Whip

1 cup Milk

1 pkg. Vanilla Pudding (small package)

*I used 16 oz of strawberries, then added a mixture of 2 tbsp of jello dissolved in 1/2 cups of hot water (This turned out fantastically, I think it held the mixture together better, I will continue making it this way)

Directions:

1.  Make cake according to instructions on the box.  Let cool.

2.  Puree Strawberries (and jello water) in blender.

3.  Poke holes-1 inch apart in cake using end of a wooden spoon.

4.  Pour Strawberry mixture over cake, let soak into holes.

for the topping:

5.  Mix milk and pudding together until well mixed.

6.  Gently fold in Cool Whip until well combined.

7.  Spread over top of cake.

*Refrigerate for at least 4 hrs.*

Mmmmm I think I may have some more before bed......

Brownie Covered Oreos

I found this recipe on Picky Palate.  I love Picky Palate.  If you haven't visited her website yet, I highly recommend you take a peak, especially with Christmas coming up!  She has some yummy treat ideas!  We are huge Oreo fans here, especially my slave driving 17 month old.  So when I saw this recipe I was excited to try it.  It is easy, your fingers get messy, and it really does taste good.  Just make sure you have someone to share them with so you don't consume them all on your own!

Ingredients:1 Brownie mix

1 package Oreos
White chocolate, melted for drizzle (Picky Palate used a Wilton White frosting pen)
White nonpareils Sprinkles (or any kind of sprinkles)


Directions:
1. Preheat oven to 350 degrees F.
2. Prepare brownie batter according to package directions. Leave in mixing bowl.
3. Spray cupcake/muffin pan GENEROUSLY (you do not want the oreos to stick)
4. Dip Oreos in brownie batter then place in bottom cupcake/muffin pan. 
5. Bake for 12-15 minutes.  *I found that 12 minutes was long enough.
6. As soon as you take the brownies out of the oven run a plastic knife along the edges of the brownies.-This is so the cookies do NOT STICK TO THE PAN!  So it is a very important step :)
7. Let cool for 5 minutes, remove from pan.
8. Drizzle with melted white chocolate and sprinkle sprinkles over the top

Cranberry Bran Muffins

This is a recipe my mom introduced me to.  It is Martha Stewart, and it sure is good.  I am the only one at our house that will eat Cranberries, so I just froze a bunch of the muffins so I can have a good wholesome bran muffin when I feel like it!

2 cups flour
1 ½ cups wheat bran
1 ½ tsp. baking powder
¾ tsp. salt
¼ tsp. baking soda
1 ½ cups packed brown sugar
1 ¼ cups + 2 TBLS. buttermilk
1 TBLS. butter, melted and cooled
2 large eggs
1 TBLS.  orange zest
1/2 tsp. ginger (zest or powder)
2 tsp. vanilla
1 ½ cups fresh/frozen cranberries

1. Preheat oven to 350.

2. Line 2 standard muffin tins with paper liners; set aside.

3. Place flour, wheat bran, baking powder, salt, and baking soda in a large bow. Stir in sugar and set aside. 4. Whisk together buttermilk, butter, eggs, zest and vanilla in a bowl.

5. Add flour mixture, stir just until combined.

6. Stir in cranberries.

7. Divide batter between lined muffin cups.

8. Bake until cooked through and golden brown, about 30 minutes.

9. Transfer to a wire rack to cool slightly Turn out.

A Plump and Perky Turkey

A Plump and Perky Turkey

Written by: Teresa Bateman

Illustrated by: Jeff Shelly

This is such a great book.  Perfect for the Thanksgiving Holiday.  It is about a town that can't find any turkeys to eat for their Thanksgiving dinner, so they come up with an idea to lure a Turkey to their town-only to be outsmarted by this fine feathered friend.  What I love most about this is in the end, the town still finds something to be thankful for!  This book is perfect for Thanksgiving! (and it's funny too)