Here’s another easy, rich, kid pleasing, adult pleasing treat for the summer. I love pulling out my cake mixes and making something fun and quick. Is it any surprise, that there is chocolate and peanut butter in these treats. I know, give it a break Jen! Seriously!
Peanut Butter Cup Cheesecake Bars
1 egg
1 stick softened butter
1 egg
1/3 Cup sugar
10 regular size Reeses Peanut Butter Cups, cut into little pieces
4 Tablespoons heavy cream
Good morning everyone! Want one of these for breakfast?!
After our family night Monday, I made the boys these fun sweet sammy’s that I had been cooking up in my mind for a week or so. They tasted just as good as I hoped. I mean, what’s not to like with bananas, peanut butter, chocolate and marshmallows? Kind of hard to mess that combo up!
I found that it's best to wait about 10 minutes before slicing into the sandwich, so the mashmallows don’t ooze out everywhere. Totally worth the wait to give them a little time to firm back up a bit. The warm peanut butter, bananas, melted chocolate and puffed marshmallows seriously melt in your mouth inside the sweet crisp bread!
We've got lots going on today, so gotta run, hope everyone has a great rest of the week! Enjoy this crazy puffy sammy! I’ll try to post the fun 60 second lunch soon!
Puffy Banana Peanut Butter Cup Sweet Grilled
¼ Cup creamy peanut butter
½ banana, cut into thin slices
24-30 mini marshmallows
1 Reeses Peanut Butter Cup, normal size
Powdered sugar to sprinkle on top
What a nice, busy Mother’s Day weekend we’ve had! I am so lucky to have such a great family. My boys were so sweet, they sent me on a little scavenger hunt to find my Mother’s Day Surprise, what cuties they all are! Hope everyone has enjoyed time with their families this weekend!
This popcorn tastes like something you’d buy at Harry and David's, it’s seriously that good. My picky husband gave it the thumbs up, even with his braces! 
I love the sweet and salty contrast of this popcorn with the slightly crunchy outer coating. The butterscotch flavor is really mild, it's more caramel tasting with a hint of butterscotch. So yummy! I think I'll try those cinnamon chips next time.
And how cute are these popcorn boxes? I found them at one of my all time favorite stores, Cost Plus World Market. I think it came with 20 boxes for about $6.00. They have such fun unique products there, if you haven’t been, be sure to check it out for fun finds.
Sweet and Salty Butterscotch Candied Popcorn
1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed
1 Cup dry roasted peanuts
1 Cup butterscotch chips
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt
This month’s challenge was from Deborah of Taste and Tell and Elle from Feeding My Enthusiasms . Our challenge was to make a delicious cheesecake and form it into these adorable little pops. We had the choice of decorating how we wanted. I chose to dip my pops in milk chocolate then sprinkle them with cute colorful round sugar balls.
To stand them all up, I stuck them in little flower pots with styrofoam in the bottom. My family devoured these, I highly recommend this recipe for any occasion! The only negative for me was rolling the cheesecake into balls. Super messy, I had to keep spraying my hands with cooking spray otherwise I had cheesecake blobs rather than circles! Once you get through that step, the rest is cake!
My favorite part of the challenge was the photo shoot and eating them up! Check out the Daring Baker’s Blog Roll for other great Cheesecake Pops! Here are some of my finished photos!
Cheesecake Pops
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
2. Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
3. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
4. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
5. When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
6. Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed. Refrigerate the pops for up to 24 hours, until ready to serve.
This was a nice challenge this month. I’m always up for making a beautiful cake! Our challenge this month was to make the “Perfect Party Cake” Courtesy of Dorie Greenspan’s Baking from My Home to Yours. This was a very simple yet elegant cake that can be done in so many ways. As long as we baked the cake and made the frosting, everything else was free game. I chose a blueberry theme, which was phenomenal! I also chose to press chopped white chocolate onto the sides of my cake.
I’m not one for taking pictures of each and every step, but I had to snap a photo of this beautiful lemon sugar. Not only was it so beautiful, but it smelled so good, like a dream! So here’s my one step by step photo!
Here’s the beautiful blueberry top of my cake. I used frozen blueberries and they held up very nicely. By the time we cut into the cake, they had softened.
Here’s the inside layers. I spread a blueberry fruit spread then the frosting over that. It was really good. I love the blue color.
Then make my Extreme Rice Crispy Treats! I am so sick of candy around my house right now. So what do I do, I go and make these, I must be crazy. I've got to get them out of my house ASAP!
The nice thing about these massive rice crispy treats, is you can use any chocolaty candy bar you've got around the house. Trust me, they are ridiculously good. That's why they've got to get GONE!
I toasted marshmallows on top until puffed and slightly golden. Then press in your favorite chopped candy bars. Mine happened to be Snickers and Twix. Reeses would be great too.
I have always loved rice crispy treats growing up. I remember eating them straight from the bowl, no pan necessary!
Anytime I go to Disneyland I make a mad dash to this little bakery that sells the chocolate dipped rice crispy treats shaped in Mickey's Ears. They are the best around. If you haven't tried them, give them a try next time!
Extreme Toasted Marshmallow Candy Bar Rice Crispy Treats
Got any girl scout cookies Left? As usual, we bought our fair share this year. This time, from my adorable niece Courtney. I was excited to get my boxes in because I knew I wanted to bake with them.
First up, was these cute little cheesecake cups that I created yesterday. It started out somewhat disasterous as my 5 year old came rushing into my room telling me "Mom, you've got to see what happened!" I ran into the living room to find my 2 year old with an entire cupcake tin that I had filled with cookie crust, dumped onto the carpet while he was eating it off the floor. Argggh! Good thing I had extra cookies on hand.
I love the mild mint flavor of the cookies with the cream cheese. My kids gobbled these up, I'll definitely make these again. The nice thing is, you can use the Mint Oreos if you don't have any girl scout cookies. They would work as well.
We're off to the zoo today. Have a great day everyone!
No, it's not Feta cheese crumbled on top, it's chopped white chocolate chips that could pass for Feta!
Girl Scout Thin Mint Cookie Cheesecake Cups
Dark Chocolate Mascarpone Brownies With Blueberry Ganache
I'm always looking for ways to make things a little easier in recipes that I try from various cookbooks/shows, so instead of using blocks of chocolate, (which I rarely have around), I used good quality chocolate chips, like Ghiradelli. I also had some frozen blueberries in the freezer that I wanted to use. I love chocolate covered blueberries, so I thought, why not use it in the ganache?! It is serioulsy spoon licking delicious! Just a hint of blueberry, a great combo with chocolate.
These brownies are rich, buttery, chocolaty and ultra fudgy. I can't wait to have one of these tonight with a tall glass of milk, yum!
Dark Chocolate Mascarpone Brownies With Blueberry Ganache
¾ Cup best-quality semisweet chocolate chips (Ghiradelli's is great)
1 cup sugar
1/2 cup Hershey’s Dark cocoa powder
8oz mascarpone cheese, softened
6 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon fine salt
Ganache, recipe follows
In a small saucepan, melt the butter and bring it to just below a boil. Place the chocolate chips in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
Blueberry Ganache:
1 12 oz bag best-quality semisweet chocolate chips
2 Cups frozen blueberries
1/2 Cup sugar
½ Cup heavy cream
4 tablespoons unsalted butter
The ganache should be used for spreading while warm.
This post was inspired by my husband today. I know I'm crazy, but something about a grown man in braces is absolutely adorable! My husband came home for lunch today to show off his nice new "metal mouth." I tried to post a picture, but he didn't think that was very funny.
So, why would a grown man, who doesn't really need braces get braces? Well, this lucky duck won a free set from a raffle at his sister's Dental Hygiene School. How lucky is that, they are worth $5600 bucks. However, tonight I don't think he's feeling so lucky! I had to laugh watching him eat his first lunch with them, pass up one of these cookies, and try to floss in under 45 minutes. Poor guy, I know he'll get used to it!
So in honor of his somewhat of a "blue" day, I made some of my own "Blue and White Oatmeal Chippers," which are to die for and guaranteed to cheer anyone up!
Blue and White Oatmeal Chippers 
Four years ago, I participated in my very first cook-off and had no idea what I was getting into. At that Pillsbury Bake-off in Hollywood, CA I was so lucky to have met Beth R., who has become a wonderful friend that I enjoy keeping in touch with. Beth is the one who introduced me to the world of cooking contests which I have grown to love over the years! I have truly met some of the greatest people.
Just a few nights ago, Beth emailed me all sorts of great recipes that her and her family enjoy. This "Starbucks Coffee Cake" was one that I knew I just had to get my hands on! Luckily I had all the ingredients on hand and I was so excited to make it.
Starbucks always has the best looking baked goods! Needless to say this recipe is another keeper. Beth said it's always a hit at Bake Sales and I can see why! The crunchy, buttery, cinnamon topping is so good, who needs Starbucks when you can make this cake right in your own kitchen! You've all got to try this one, it's too easy and delicious to pass up!
Ok, maybe not good for the diet, but hey a little coffee cake is ok every now and then!
Beth's Starbuck's Coffee Cake
Cream Cheese Stuffed Cinna-Bun Pull-Aparts
Cream Cheese Stuffed Cinna-Bun Pull-Aparts
20 Rhodes Bake and Serve Rolls, thawed
1 lb. light brown sugar
2 sticks unsalted butter
4 Tbsp. cinnamon sugar (found in your grocer's spice aisle), or just mix a little cinnamon and sugar to equal 4 Tbsp like I did
8 oz. cream cheese (at room temperature)
Instructions:
In a bowl, combine cream cheese with 1/4 cup brown sugar and combine well with spatula. Cover and place in refrigerator.
Lightly coat bottom of bundt pan with cooking spray.
Melt butter, then add remaining brown sugar and stir well. Bring to a light boil to caramelize then pour 1/3 of the butter/brown sugar mix across bottom of bundt pan.
Remove cream cheese mix from refrigerator. Take one roll at a time into your hands and pull outward on sides to increase size slightly. Place approximately 1 Tbsp. of the cream cheese mixture into middle of roll. Fold dough around the mixture, pinch closed, then roll into a tight ball. Evenly place 8 balls across bottom of bundt pan. Sprinkle with 2 Tbsp. of sugar/cinnamon. Pour second 1/3 of the brown sugar/butter mixture over 8 buns. Repeat process with remaining 12 dough balls for second layer. First the dough balls, 2 Tbsp. sugar/cinnamon and finally the remaining butter/brown sugar mix.
Let rise for 30 minutes to 1 hour then bake for 45-60 minutes at 350 degrees F. You may need to lay a piece of foil over top of pan after 40-45 minutes if buns start looking well done.
Remove from oven then immediately turn over onto large plate. Remove bundt pan. Serve warm or room temperature.
Hope everyone had a wonderful Christmas. As luck had it, both my boys were coughing, needed breathing treatments and had fevers! They still managed to have fun opening their presents though. Let the clean up and returns begin!
Since I have a few more days before I've got to start eating better, I decided this morning, to use up some of my stocking candy and what better candy to choose than Reeces Peanut Butter Cups! Yummm! I've used one of my favorite banana bread recipes and added peanut butter, chopped up peanut butter cups and a peanut butter sweet drizzle for a knock out bread. I can hardly call it bread, because it is so deliciously sweet! Enjoy!
The Ultimate Reeces Peanut Butter Banana Bread
2 Cups sugar
5 eggs
½ Cup peanut butter
1 teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon salt
1 small box vanilla pudding mix (4 serving size)
2 Cups flour
5-6 ripe bananas
20-30 recees peanut butter minis
1 Tablespoon peanut butter
2-3 Tablespoons milk
I never get tired of watching my kids sing "Popcorn Popping." My youngest has just learned all of the movements from his nursery class and dances all around while trying to sing the words!
I got out my camera tonight and took a picture of these yummy popcorn balls that were dropped off tonight. (Thanks Sherri!)
I thought it would be fun to share a tasty popcorn ball recipe just in time for those holiday plates. My boys and I shared at least 3 of these tonight and what a treat they were! The recipe I am sharing is by Shannon Felix, from our church cookbook we put together a few years ago. Easy Easy Easy!
Caramel Popcorn
3/4 Cup brown sugar
1 stick butter or margarine
10 large marshmallows
1-2 bags unbuttered popped popcorn
1. Heat brown sugar, butter and marshmallows in a large saucepan over medium-low heat until melte. Pour over popcorn, form into balls then let cool.
I made a huge mess this afternoon in my oven making these cakes! Learn from my mistake and make this cake in a 9 x 13 inch baking pan rather than little cakes. The buttery cinnamon swirl ooozed out all over my oven making a huge smoky mess, so use the pan!!
This recipe is from my brother in law's very talented mother (Mrs. Adams). I always hear about the great food that she makes, so I finally bummed the recipe from my sister. I tasted this cake last year and loved it! It is a real treat. I'm just not going to try the cute little individual cakes next time!! Enjoy, this is a great recipe!
Buttery Cinnabun Cake
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 eggs
2 teaspoons vanilla
1 Stick real butter, melted
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional
5 Tablespoons milk
1 teaspoon vanilla
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy!
