Pretzel Peanut Butter Treats

It’s Valentine’s day!!! I had the best intentions of decorating my house this year for this romantic holiday....but this month has come and gone so quick! I missed it. Oops. Better luck next year, I guess:). I did get around to making these amazing little morsels, however. If you want your valentine to gain about 5 pounds, make them an entire batch of these! (I’ll warn you though, you will end up helping them eat every.last.one!) You know me, peanut butter and chocolate are my weakness. Make it white chocolate, and I melt. Literally! Enjoy!

Peanut Butter Chocolate Dipped Pretzels

Printable Version

1 cup creamy peanut butter

2 Tbs. butter, softened

1 cup powdered sugar

3/4 cup brown sugar

1-16 oz. bag Pretzels

6 squares chocolate (or white chocolate) almond bark

Line a baking sheet with wax paper and set aside.

Mix peanut butter and butter together. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. Add more powdered sugar until you reach this consistency.

Roll the mixture into small balls. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.

Melt the chocolate according to package directions. Stir occasionally until smooth.

Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Let sit until the chocolate is set.

Makes approx. 75 pretzel sandwiches

Recipe from Julieseatsandtreats.com

Pumpkin Pie Bars

I’m not a pumpkin pie fan. I feel like it is usually extremely underseasoned, and I hate the fact that the crust is about 1/16th of the piece of pie. I am a crust girl! I want as much crust as pumpkin filling, and so that’s how I made these delicious bars. I added and almost doubled the spices from the original recipe, as well as bulking up the crust quite a bit for a heartier bite. These keep me going back for more, which is something I just can’t say about the usual pumpkin pie! I’ll be making these for Thanksgiving this year, no question!

Pumpkin Pie Bars

Printable Version

Crust

1 cup butter, softened

1 cup brown sugar

2 cup all-purpose flour

1 cup rolled oats

Filling

2 eggs

3/4 cup white sugar

1 (15 ounce) can pumpkin

1 (12 fluid ounce) can evaporated milk

3/4 teaspoon salt

1 1/2  teaspoons ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon ground cloves

1 teaspoon pumpkin pie spice

Preheat oven to 350 degrees. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.

Bake in preheated oven 15 minutes, until set.

In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger, cloves and pumpkin pie spice. Pour over baked crust. Bake in preheated oven 35-40 minutes, until set. Let cool, then refrigerate for a few hours before cutting into squares. Serve with whipped cream!

Highly adapted from allrecipes.com

Makes 20 bars

The Best Pumpkin Snickerdoodles

I labeled these “the best” pumpkin Snickerdoodles, because, I think they are! They have the perfect amount of pumpkin and spice to them (because I added to to original recipe), without losing the whole “snickerdoodle cookie” effect. Honestly, I ate about 3 straight from the oven (I’m pregnant or I’m sure the dough would have been consumed in large quantities), and at least 5 more throughout the evening. I’m not proud to admit it, but I guess that is a testament to just how yummy they are! Just as a disclaimer, these are a “cakey” cookie, so if a nice chewy cookie is what you are looking for, look the other way! All my friends and neighbors that I shared them with loved them as much as I did, I hope you do too!

The Best Pumpkin Snickerdoodles

Printable Version

Cookies

1 cup unsalted butter, at room temperature

1 cup granulated sugar

1/2 cup light brown sugar

1 cup pumpkin puree

1 large egg

2 teaspoons vanilla extract

3 3/4 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 tsp. pumpkin pie spice

Coating

1/2 cups granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Dash of allspice

In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.

In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and pumpkin pie spice. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Recipe from Teddy and seededatthetable.com

Makes about 60 cookies

Oatmeal Cream Pies with Salted Caramel Buttercream Frosting

We found this little cookie shop just down the road from our new house. They have these delightful oatmeal cream pies that we just haven’t been able to stay away from! However, at $1.50 a piece we have been racking up quite the bill! When I saw a recipe on my friend, Melanie’s, blog, for Double cruncher cookies, I knew it would be the perfect recipe for my attempt at the oatmeal cream pies. So, I decided to go for it! I added a little more “crunch” than both the original cookies and recipe have, and added this heavenly salted buttercream frosting to the center. You won’t regret. My husband has been raving over them all night, as well as the neighbors I shared them with! If you want some raving yourself, make these, tonight.

Oatmeal Cream Pies with Salted Caramel Buttercream Frosting

Printable Version

Cookies

1 cup butter (2 sticks), softened to room temperature

1 cup granulated sugar

1 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups rolled oats

1 cups crushed cornflakes

1 cup rice crispie

1 cup sweetened, shredded coconut

Preheat the oven to 350 degrees F.

In a large bowl (of a stand mixer or with a handheld electric mixer), cream together the butter and both sugars until the mixture is light and fluffy, 2-3 minutes. Add eggs and vanilla and mix to combine. Stir in the flour, baking soda, and salt. Add the oats, cornflakes, rice crispies, and coconut. (Just a side note, I like to shred my coconut a little further in a food processer). Stir until combined.

Shape the dough into 1-inch balls and place about 2 inches apart on silpat or parchment-lined baking sheets (or lightly greased baking sheets). Bake for 10 minutes until lightly browned around the edges but still slightly soft in the middle.

Remove to wire rack to cool completely.

Spread frosting (recipe below) on the underside of half the cookies and top with the other half of the cookies (pretty sides facing out).

Cookie Recipe from Mel’s Kitchen Cafe

Makes about 24 sandwiches (48 cookies)

(If you make mini cookies, it makes about 80 cookies, or 40 sandwiches)

Salted Caramel Buttercream

2 sticks unsalted butter, room temperature

20 bite sized caramels

2 T. heavy cream

2 c. powdered sugar

heaping 1/2 tsp. kosher salt

First, melt the caramel with the heavy cream. You can pop it in the microwave for 30 second increments, until the caramel is smooth, it takes about 1.5 minutes in my microwave. Allow it to cool in the fridge for about 10 minutes, stirring to help it cool evenly.

Meanwhile, whip the butter for about 30 seconds on med-high speed, so it gets fluffy. Add in one cup of powdered sugar, and mix until it’s all combined. Once the caramel is cool to the touch, turn the mixer on medium speed and then drizzle the caramel into the frosting. (If it’s too hot, it’ll melt the buttercream, so be patient.)

Beat until fluffy. Then add in the other cup of powdered sugar and the salt, a 1/4 to a 1/2 t. at a time, mixing and then tasting after each addition to make sure you don’t add too much. A little goes a long way with the salt. Once it tastes the way you want it to taste, frost your cookies!

Buttercream recipe from bakeitinacake.com

Makes enough frosting to make 24 sandwiches

(Or enough for 40 mini cookie sandwiches)

Ice Cream Crunch Bars

O summertime. What a great excuse to eat ice cream on a daily basis...you see I  live in the middle of hot, humid nebraska and I play outside with my boys all day!! I am usually not the type to dish up a bowl of ice cream, but make it taste like deep fried ice cream without all the work, and I’m in. You can make up to 15 bars at a time, freeze them, cut them, and throw them each in an individual zip-top bag and your grab-n-go ice cream is ready!

Ice Cream Crunch Bars

Printable Version

3 cups Rice Krispie Cereal

2 cups shredded sweetened coconut

3/4 cups brown sugar

8 tablespoons butter melted

1 cup mini chocolate chips

1/2 gallon vanilla ice cream, softened to the consistency of soft serve

Optional but even more delicious: Heat a large skillet over medium low heat and add coconut. Toast, stirring constantly, until golden brown. Remove from heat.

Preheat oven to 300 degrees.  Line a 9×13 inch pan with foil, extending a little over the edges of pan.

Place Rice Krispies, coconut, and brown sugar in pan.  Drizzle butter over mixture and combine well. Bake for about 20 minutes, stirring every 5 minutes during cooking time.  Remove from oven when toasted and golden brown and let mixture cool completely.

Remove half of crispy mixture and spread remaining half in an even layer on the bottom of prepared foil lined pan.  Gently spoon softened ice cream on top of mixture.  Use a spoon and very gently spread mixture, being careful to not lift up crisp from bottom of pan.  Spread ice cream out evenly and then top with mini chocolate chips, then remaining crisp mixture.  Gently press top crisp into ice cream with hands.  Cover pan with plastic or foil and chill until firm (preferably overnight.)  When ready to serve, use foil to completely remove ice cream from pan.  Slice into 15 squares and serve.

Recipe from Our Best Bites

Makes 15 bars.

Amazingly Moist and Fluffy Cupcakes

O box mixes. What a wonderful thing that these little gems are. Really, they make pretty good cakes for how effortless they are. Recently my sister came upon this Jazzed Up version of a cake mix, and she was freaking out! It is her new favorite recipe, she made it 3 times in one week! So, naturally, I had to give it a shot. I MIGHT have made it twice this week already! The cupcakes are so moist and fluffy, while being dense at the same time. It is really impressive for just adding a few ingredients to a cake mix! I hope you enjoy it as much as we have, and try the cream cheese frosting on top that I posted last week, you won't regret it!

Amazingly Moist and Fluffy Cupcakes

Printable Version

1 (18.25 ounce) box white cake mix (you might need 2 mixes)

1 cup all-purpose flour

1 cup granulated white sugar

3/4 teaspoon salt

1 1/3 cups water

2 Tablespoons vegetable or canola oil

1 teaspoon vanilla extract

1 cup sour cream

4 large egg whites

Preheat oven to 325°F. Place cupcake liners in cupcake pans, or if making a cake, grease 9x13 inch pan.

In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

If making cupcakes, fill prepared cupcake tins, and  fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

If making a cake preheat oven to 350, pour all of batter into prepared 9x13 inch pan, and bake for 30-33 minutes, or until toothpick inserted in center comes out clean.

*Note: Most companies have downsized the size of their cake mix. I recommend buying a 2nd mix and adding in the missing ounces to the first box. Some people have had success with just a small mix, however.

Makes 1-9x13 inch cake or 36 large cupcakes

Recipe from http://www.recipegirl.com

Amazing Cream Cheese Frosting

This frosting is pretty much straight cream cheese, with a little bit of sugar on the side. Can’t go wrong with that, right? I used this to top Marbled Bundt Cake, and some homemade cupcakes that I will be posting SOON, but honestly I will use it to top just about everything from here on out! This is fluffy and has an amazing cream cheese flavor. I loved every bite, and so did all of my friends and neighbors!

AMAZING Cream Cheese Frosting

Printable Version

3/4 C. unsalted butter, at room temp.

3 (8 oz.) packages cream cheese, at room temp.

2 C. confectioners’ sugar, sifted

1 1/2 tsp. pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until combined and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the sugar and vanilla, and beat for about another 5 minutes.

Store in an airtight container until ready to use; keeps for about 1 week.

Makes about 5 ½ C. frosting (enough to frost a 9x13 inch cake or 2 dozen cupcakes)

Frosting recipe: slightly Adapted from Martha Stewart’s Baking Handbook

Marbled Bundt Cake

We have this little shop here in Nebraska, called Nothing Bundt Cakes. THEY. ARE. AMAZING. Really, we can hardly resist stopping for a mini bundt cake (that is probably 3 servings but I have no problem polishing it off), every time we drive by. Of course, for my husband’s birthday, he wanted me to re-create one. UG. Talk about a tall order. Now, I’m not saying this is exact, but I am saying it is close, and DELICIOUS! So moist, with a crispy top that is to die for. We loved this and will be making it for the next big event in our house, whatever that may be!

Marbled Bundt Cake

Printable Version

Cake:

3 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces

2 1/4 cups sugar

4 large eggs

16 ounces sour cream

1 1/2 teaspoons pure vanilla extract

Chocolate Swirl:

6 ounces semisweet chocolate, coarsely chopped

Frosting:

3/4 C. unsalted butter, at room temp.

3 (8 oz.) packages cream cheese, at room temp.

2 C. confectioners’ sugar, sifted

1 1/2 tsp. pure vanilla extract

For the Chocolate Swirl: In the top of a double boiler over simmer water, melt the chocolate. When the chocolate is completely smooth, remove from the heat and set aside.

For the Cake: Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray.

Sift the flour, baking powder, baking soda, and salt together into a medium bowl.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike, about 2 minutes. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix for 30 seconds. Mixing for too long will develop the gluten in your flour and create a tough, dry product.

Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.

Spread 1/3 of the batter into the bottom of the prepared pan.

Next, pour one third of the cake batter into the chocolate swirl mixture. Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter. Use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through.

Use a butter knife to swirl the chocolate and plain batter together. Pour the remaining 1/3 of plain batter on top of the chocolate layer and smooth it out. Once again, use the knife to pull through the layers to create a swirl.

Bake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a sharp knife inserted in the center of the cake comes out clean. Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes. Use a knife to loosen the edges of the cake and invert it onto the wire rack and let cool. Serve warm or at room temperature.

The cake will keep for 3 days, tightly covered, at room temperature.

For the frosting:

In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until combined and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the sugar and vanilla, and beat for about another 5 minutes.

Store in an airtight container until ready to use; keeps for about 1 week.

Makes One 10-inch bundt cake and about 5 ½ C. frosting (enough to frost a 9x13 inch cake or 2 dozen cupcakes)

Cake Recipe from: http://thepastrycase.com

Frosting recipe: slightly Adapted from Martha Stewart’s Baking Handbook

White Velvet Sugar Cookies

O my, O my, O my. These are delicious Perfectly moist, not too sugary, heaven in a cookie! Unfortunately, I liked them too much...it is a holiday, right?!! (Excuses, Excuses!) I definitely ate my fair share of these today, and every time I have made them in the past. This is the only sugar cookie I make anymore, and there is good reason for it! I can't wait to continue making these-forever! The frosting is a cream cheese frosting, and gets a perfect glaze when you spread it on. It makes them a look a little more professional! TRY THEM!!!

White Velvet Sugar Cookies
Printable Version

2 cups butter, softened
1 (8 oz) pkg cream cheese, softened
2 cups sugar
2 egg yolks
1 tsp. vanilla
4 ½ cups flour

Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well.  Gradually add flour. Cover and chill 2 hours or until firm.  Roll out on floured surface to ¼ inch thickness.  Cut into 3-inch shapes; place on greased baking sheets.  Bake at 350 degrees for 10-12 minutes or until set (but not browned).  Cool 5 minutes.  Place on wire racks to cool.

2 cups powdered sugar
1/2 stick (4 ounces) cream cheese
1 tsp. vanilla
3 Tbs. milk
2 Tbs. butter

Cream the cream cheese and butter, then add the milk. Mix in electric mixer. Add powdered sugar and mix. Add vanilla when all is well combined to avoid discoloration.

Frost cookies and serve.

Recipe from Mom and Laurel
Makes about 48 two inch cookies

Sugared Pinwheels

I couldn’t stay out of these simple sugar cookies. They are beautiful to look at, but more enjoyable to eat! I have always been a tiny bit intimidated by these rolled-up-versions of sugar cookies, but LET ME TELL YOU...this was so easy. Way easier than rolling, and stamping, and re-rolling regular sugar cookie dough. And I’m not going to lie, you know those sugar cookie dough rolls with the cute little christmas trees or snowmen that you can get at the grocery store? These taste JUST like that! Except they are homemade, which therefore gives you all-out access to the dough. O shoot. I might have eaten just as much dough as actual cooked cookies! AND they can sit in your fridge or freezer until you are ready to cut them and cook them, even better. What a great recipe to have on hand!

Sugared Pinwheels
Printable Version

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 teaspoon unsweetened cocoa powder
3/4 teaspoon red or green food coloring
1 teaspoon ground cinnamon (optional)
1 tablespoon sanding sugar (clear or red), plus more for coating

Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Remove half of the dough and wrap in plastic wrap. Add the almond extract, cocoa powder and food coloring to the remaining dough and beat until incorporated; wrap in plastic wrap. Refrigerate both pieces of dough until firm, about 1 hour.

Dust the dough with flour and roll out each piece on parchment paper into a 10-by-11-inch rectangle. Flip the red/green dough on top of the plain dough; remove the top piece of parchment and trim the edges. This is optional, but at this point sprinkle the ground cinnamon and sanding sugar on top. Starting from a long end, tightly roll up the dough, using the parchment to help; roll the log in sanding sugar. Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight. If you choose to freeze your dough, at this point wrap in tin foil as well and place in a resealable plastic bag for up to 2 months. When it comes time to bake, move to refrigerator to thaw for 3 hours prior to baking.

Preheat to 350 degrees F. Line a baking sheet with parchment. Slice the log crosswise 1/4 inch thick; arrange the slices about 1 1/2 inches apart on the baking sheets. Bake until slightly puffed and lightly golden on the bottom, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool.

Recipe highly adapted from Food Network Magazine
Makes about 20 cookies

Lamingtons

A decadent homemade yellow cake covered in a rich, creamy chocolate...topped with coconut. If I didn’t get you with that description, I don’t know what will! Cody is always throwing random recipes at me, and almost all of them turn out wonderful. This was no exception!

Lamingtons
Printable Version

8 Tbs butter, melted
1 cup flour
1 tsp. baking powder
½ tsp. kosher salt
½ cup sugar
3 eggs, separated
1 tsp. vanilla extract
8 oz. milk chocolate, chopped
½ cup heavy cream
8 oz. unsweetened shredded coconut

Honey nut chex, crushed (if desired)
Heat oven to 350 degrees. Grease and flour and 8x8 baking pan, set aside. Whisk flour, baking powder, and salt in a bowl; set aside. In a large bowl, whisk sugar and egg whites until soft peaks form. Add butter, egg yolks, and vanilla; fold until combined. Add dry ingredients; fold until smooth. Pour into prepared baking pan; smooth top. Bake until a toothpick inserted in the middle comes out clean. About 20 minutes. Cool 20 minutes. Invert cake onto a rack; cool completely. Cut into 16 squares; set aside.

Place chocolate in a bowl. Boil cream in a 2 quart saucepan over high heat; pour over chocolate and let sit for 1 minute. Slowly stir until smooth; set aside. Place coconut in a pie dish. Roll cake squares in chocolate, and then roll in coconut; (this is the time to roll in those honey nut chex if you decided to add them for an extra crunch!) transfer to a rack. Chill until chocolate sets, at least 1 hour.
Recipe from Savour Magazine
Makes 16.