Reese's PB Bars

I found this amazing recipe over at Inside BruCrew Life. They are soooo good, but then Reese's is just the BEST candy ever made and this has triple Reese's! I'm ready to make these again!

The Bars
1/2 cup unsalted butter
1 10 oz pkg reese's peanut butter chips
3/4 cup organic lt brown sugar
1 tsp vanilla
3 eggs
1 1/4 cups flour
1 cup reese's minis cut in half

The Frosting
4 Tbsp unsalted butter
1 tsp vanilla
6 Tbsp whipping cream
2 cups powdered sugar
1/4 cup dark cocoa powder

The Topping
reese's pieces

Lets start with the bars: Preheat oven to 350 and spray a 9x13 pan with nonstick spray.

In a small saucepan melt the butter over medium heat. Add the PB chips and stir until melted and creamy. Stir in sugar.

Remove from heat. In a mixing bowl, beat the eggs until frothy. Stir in a little of the pb mix at a time until it is all blended in. Add the flour and salt.

Mix until a soft dough forms. Stir in the halved reese's minis. Spread into prepared pan and bake for about 25 minutes. Cool completely (that's the really hard part). Next we'll make the frosting: In a medium bowl beat the butter and vanilla together until creamy. Add the whipping cream, powdered sugar and cocoa powder.

Continue beating until creamy. Spread over the bars.

Now top with desired amount of reese's pieces.

Cut into bars and enjoy with a nice cold glass of milk!

Chocolate Raspberry Pie with Peanut Butter Cookie Crust

This recipe is a spin on my Strawberry and Chocolate Cream Pie. I actually like the way the chocolate turned out better in this recipe, however I was not as crazy about the raspberry. Next time I will use this chocolate filling with the strawberry topping!

17.5 oz peanut butter cookie mix
1 cup cream cheese
1 cup dark chocolate chips
1/2 cup sour cream
1 1/2 cups raspberries
1/2 cup sugar
1/2 tsp vanilla
1 1/2 Tbsp corn starch mixed with 1/2 cup cold water

Preheat oven to 350 degrees. Mix cookie dough according to directions on package. Spray deep dish pie pan with nonstick cooking spray.

Press cookie dough into bottom of pie pan.

Bake for about 30 minutes, checking frequently. Let cool.

In a microwavable bowl place both the chocolate chips and cream cheese. Warm in microwave for 30 to 45 seconds, until softened enough to mix together.

Mix well then stir in the sour cream.

Spread over the PB cookie "crust".

In saucepan mix together raspberries, vanilla and sugar. Heat over medium heat until sugar is liquefied.

Slowly stir in water/corn starch mixture. Continue to stir until mixture is thick and bubbly. Pour over the chocolate.

Chill then serve and enjoy!

Sexy Friends Cake

First about the name -- I have two recipes that are VERY similar. One is Better Than Sex Cake, the other is Friendship Cake. I made a combo of the two recipes and this is one of the names my hubby came up with and the one I decided to go with. The first recipe called for a combo of hershey's and heath candy bars, the second only heath. The first recipe called for caramel sauce, the second butterscotch caramel fudge sauce. Other than that the recipes are the same. I opted on the candy from the first and the sauce from the second! So yummy!!!

1 box chocolate cake mix + ingredients to make
1 can sweetened condensed milk
24 oz jar butterscotch caramel fudge sauce*
8 oz cool whip
1 7 oz hershey bar
1 8.4 oz pkg of heath bars

Prepare cake according to directions on pkg. When cake is done you may choose to leave it in the pan or while still warm turn cake out of pan onto a large platter or cookie sheet. I prefer the second, to me this makes the cake easier to cut and serve. However, leaving it in the original pan makes it easier to keep all the gooieness contained (more on that in a bit).

While cake is still warm poke holes throughout the cake with the handle of a wooden spoon. If, like me, you discover you no longer have one (don't know how that happened) just use what you have to make holes the approximate same size that the wooden spoon would make.

Pour sweetened condensed milk over cake and allow to soak in. Then pour on the butterscotch caramel fudge sauce allow it to soak in as well. If you opted to transfer to a cookie sheet, you may now have a puddle of gooieness surrounding your cake.

Take a spoon and continue spooning it back over the top of the cake until all (or most) has soaked into the cake. Refrigerate for four to six hours.

Break up your candy bars into tiny pieces. Remove cake from fridge. Top with the cool whip and the candy pieces.

Serve and enjoy!

*I could not find any butterscotch caramel fudge sauce at my local store so I bought an 11 oz jar of caramel sauce. I already had partial jars of butterscotch and fudge sauce.

I combined the 11 oz jar of caramel sauce with about 5 oz fudge sauce and about 8 oz butterscotch sauce. Turned out great!!

Shared with:

Easy Pineapple Upside-down Cake

My father-in-law's birthday was last month. My hubby suggested something with pineapple when I asked what kind of cake his dad would like. So I decided on pineapple-upside-down cake. I later discovered that, although my FIL does love pineapple and he loved this cake, my dear hubby had an ulterior motive for suggesting pineapple. He is trying to lose weight and doesn't like pineapple, he knew anything with pineapple would not tempt him. I had not made a pineapple upside-down cake in YEARS! One day I will have to make the recipe I used to make when my kids were little, like this one it was easy peasy! I found this recipe on the Betty Crocker website. Very easy and very yummy!

1/4 cup unsalted butter
1 cup brown sugar
1 20 oz can pineapple slices in juice
1 6 oz jar maraschino cherries, drained
1 box yellow cake mix (I used betty crocker super moist like the original recipe suggests)
canola oil and eggs - amount listed on box

Drain juice off pineapple into a measuring cup, adding enough water to make one cup. Preheat oven to 350 degrees. In 13 x 9 pan melt butter. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on the brown sugar. Place a cherry in the center of each pineapple ring and the remaining cherries around the slices; press gently into the brown sugar. Mix the cake batter according to the directions on box, substituting the reserved pineapple juice for the water. Pour the batter over the pineapples and cherries. Bake for 38 to 42 minutes or until toothpick inserted in center comes out clean. Place a heat proof serving dish upside down over the top of the pan (I actually used a cookie sheet), turn dish and pan over. Leave the pan over the cake for about five minutes so that all the yummy brown sugar can drip down onto the cake; remove pan.

Allow cake to cool for about 30 minutes. Serve and enjoy!!

Shared with:

Love Bakes Good Cakes
My Turn for Us

Salted Chocolate Pecan Pie

I have pinned a few chocolate pecan pie recipes but this one caught my eye because of the salt. I love salty sweet combos and this is no exception! I found this at Kraft Recipes - Salted Chocolate Pecan Pie - sooo yummy!

1 pie crust for deep dish 9" pie
3 eggs, beaten
1 cup light corn syrup
1 cup sugar
2 Tbsp butter, melted
1 tsp vanilla
1 cup pecan halves
2 oz semi-sweet chocolate, coarsely chopped
1/2 tsp coarse sea salt
whipped cream, optional

Preheat oven to 400 degrees. Press pie crust into 9" deep dish pie plate. Whisk together eggs, corn syrup, sugar, butter and vanilla until blended. Stir in the pecans and pour into crust. Sprinkle with the chopped chocolate. Bake for 15 minutes. Reduce heat to 350 and continue baking for 30 to 35 minutes or until top is puffed and lightly browned. Cool completely, sprinkling with the salt after 15 minutes.

Serve topped with whipped cream and enjoy!

Shared with:

Love Bakes Good Cakes
My Turn For Us

Yummy Cheesecake Fudge Dessert

While we were in Bastrop we passed a sign that said Turtle Cheesecake Fudge. This got me to thinking. After some thought this is what I came up with.



1 tub chocolate frosting
1 12 oz semi-sweet chocolate chips
1 cup pecans, chopped
1 24.3 oz tub Philadelphia cheesecake filling
chocolate fudge topping
butterscotch topping
chopped pecans

First the fudge:
Butter the bottom of 7x11 pan and set aside. Remove top from frosting and melt in microwave for one minute. Pour chocolate chips into bowl and heat in microwave for one minute; chips will not be melted, just softened. Pour melted frosting into bowl with the chocolate chips and stir until chips are completely melted.

Stir in pecans and pour into prepared pan. Refrigerate for one hour or until firm.

Then the Rest:
Spread cheesecake filling evenly over fudge. Top with desired amount of chopped pecans.

Drizzle with the chocolate and butterscotch toppings. Refrigerate until ready to eat.

Serve and enjoy!

Shared with:

My Turn For Us
Love Bakes Good Cakes

Candy Corn Bark

I pinned this recipe for Candy Corn Bark from Diana Rambles a while back. There are so many different variations you could do with, many of them are posted on her blog. It is super yummy! I would however recommend that you use a cookie sheet liner rather than spraying the pan with a nonstick cooking spray. I used the spray and the bark stuck. If this does happen to you though just take a second pan and put hot water in it then set then pan with the bark on top of the hot water. The heat will loosen it right up.

1 sleeve +/- saltine crackers
1 cup butter
3/4 cup brown sugar
12 oz pkg semi sweet chocolate chips
candy corn
dry roasted peanuts

Preheat oven to 400 degrees. Line sheet pan with cookie sheet liner or spray with nonstick cooking spray.

Arrange crackers to cover the bottom of the pan in  a single layer. My pan held one sleeve crackers perfectly (15 1/2" x 10" x 1"). You may need more or less crackers depending on the size of your pan. In small saucepan melt the butter, add brown sugar and boil for about three minutes stirring constantly. Pour over the saltines and put in the oven for five minutes. Remove from oven and sprinkle chocolate chips on top.

Once the chocolate chips appear glossy, spread the melted chocolate chips evenly over the saltines.

Sprinkle with desired amount of candy corn and peanuts, press in place. Refrigerate for about one hour or until hard.

Break apart and enjoy!

Whoopie Cookies

No, not whoopie pies but whoopie cookies! These cookies were the "test" for my oven after it's most recent repairs. It seems like this time they got it right. Yippee! Anyway, back to the cookies. I bought a roll of pre-made cookie dough for this test and decided to jazz them up a bit and make Whoopie Cookies! Super Yummy! Can't wait to make these again!

1 16.5 oz roll of chocolate chip cookie dough
1/2 cup whipped cream cheese
1/2 cup creamy peanut butter
1/4 cup powdered sugar
2 Tbsp milk

Divide dough into 16 equal portions and bake according to directions on package.

Remove from oven and allow to cool completely. While cookies are cooling combine remaining ingredients in medium bowl and mix well.

Once cookies are completely cooled spread two tablespoons of peanut butter mixture on eight of the cookies.

Top with the remaining cookies. Enjoy!

Shared with:

See Ya' In The Gumbo

All My Bloggy Friends

Molten Chocolate Cakes

This has been a favorite dessert around here for years! I don't know how it has never been posted on this blog before now! Well, I made it this year for our Valentine's dessert, yummy ending to a great meal! (I'll share the meal, or at least the main course, at a later time.) This month's Improv Challenge over at Frugal Antics of a Harried Homemaker called for Hearts and Flours -Cute! so I thought this would be the perfect dish to share. You can see the original recipe HERE, the only change I have made is to cut the recipe in half.

2 oz semi-sweet chocolate
1/4 cup butter
1/2 cup powdered sugar
1 whole egg
1 egg yolk
3 Tbsp flour
whipped topping

Preheat oven to 425 degrees. Butter two small custard cups (mine are actually one cup prep bowls that are oven safe) and place on baking sheet. Microwave chocolate and butter in large bowl for one minute on high or until butter is melted. Whisk until chocolate is completely melted. Stir in sugar.

Add egg and egg yolk, mixing well. Stir in flour. Divide evenly into prepared cups.

Bake 12 to 14 minutes, sides should be firm but center should still be soft. Let rest for one minute. Carefully run a small spatula around the edge to loosen. Even more carefully invert onto serving dish.

Top with whipped topping. Serve and enjoy!


 document.write('

Hearts and Flours

(Submissions start February 21, 2013, 7:00 am)

Link tool by inlinkz.com

');

Super Creamy, Super Simple Fudge

I made this fudge the first time last year and when I went to make it was surprised I had never posted it on my blog! This is the easiest fudge ever! Two ingredients with a third optional ingredient being an add-in of your choice. I made two kinds of fudge to take to my sister's for Christmas and everyone loved it!! Here is the basic recipe:

1 tub frosting
12 oz pkg of candy chips (such as chocolate, peanut butter, etc)
1 cup of add-ins (such as nuts or dried fruit)

Remove lid and foil lining from frosting and melt in microwave for 30 seconds to one minute, depending on your microwave. Most household microwaves will only take 30 seconds. You want the frosting to be melted enough to be pourable. Then pour the chips into a mixing bowl and melt, again for about 30 seconds to one minute. You do not want the chips to melt completely, just till they have a nice shine. Pour the frosting in with the chips and stir until the chips are completely melted. Stir in your add-ins. Pour into a buttered 8"x 8" pan and place in fridge until firm. Take out of fridge about an hour before serving to make cutting easier. Serve and enjoy!

Here is what I did this time:

fudge frosting + milk chocolate chips + salted and roasted pecans

buttercream frosting + butterscotch chips + salted and roasted cashews

Both turned out very yummy! You can also do layers with this fudge, but you will need to use a larger pan like a 10" x 10". Make your first layer, let it set in fridge till firm. make the second layer and pour over the first. Return to fridge till firm.

One of these I have done before was:
dark chocolate frosting + semi sweet chocolate chips (no add-ins) for the first layer
peanut butter frosting + peanut butter chips (no add-ins) for the second layer

Shared with: