No Bake, Chocolate Peanut Butter and Oatmeal Cookies

I just remembered how good these are.  I think most everyone probably already has this recipe - it's a classic.  I hadn't had them in years and decided to dust off the recipe and make a batch.  They were SO quick, so easy, and so delicious!  I am such a sucker for the chocolate peanut butter combination.  Really.  Anyway, enjoy this classic and I hope you all have a great Thanksgiving.  I know I have a lot to be thankful for :)

What are you thankful for?

Printable Version

Ingredients:

½ cup butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

Directions:

1.  Add butter, sugar, milk, and cocoa powder in a saucepan.

2.  Bring to a rolling boil and let boil for 1 minute.

3.  Remove from heat.

4.  Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5.  Drop by heaping tablespoons onto wax paper-lined baking sheets.

6.  Let cool until set.

Source:  Brown Eyed Baker

Peanut Butter Cup Crunch Brownie Bars

Hey everyone!  Between work and all this healthy business going on at my house, I haven't had much time to devote to cooking.  But, my husband finally finished his biggest loser competition!  We are awaiting the results....wait, not even joking....my husband just got the results!!  He WON!!!   Well, I guess now is the best time of any to bust out an amazing dessert, right?!  ha ha.  These brownies are SO amazing!  I had been eying these ever since brown-eyed baker posted these on her blog.  I absolutely love peanut-butter and chocolate together, and these just bring that combo to a whole other level.  Hope you enjoy this one :)

Printable Version

Ingredients:
1 batch of your favorite brownies (baked in a 9 x 9" pan so they are thicker)
1 (12 ounce) bag Reeses peanut butter cups, crushed
1/2 cup milk chocolate chips
1/4 cup peanut butter
1 cup Rice Krispies cereal

Directions:
1.  Prepare brownies, and bake 5 minutes less than recipe calls for.  Remove from oven and sprinkle Reeses on top.  Put back in the oven and cook last 5 minutes.
2.  Melt chocolate chips and peanut butter in a saucepan over medium-low heat.  Stir in the cereal evenly to coat.
3.  Remove brownies from the oven and pour chocolate/peanut butter mixture over the top.  Spread evenly.
4.  Refrigerate at least 2 hours before cutting and serving.

Source:  Brown-Eyed Baker

Rolo Stuffed Chocolate Cookies

I'd have to say that if there is one thing I love to try new recipes for, it would be desserts :)  MMMM.  I had these cookies a long time ago, loved them, and then completely forgot about them......until now!  I came across this recipe and remembered a long lost love.  With chocolate, more chocolate, and caramel, how can you go wrong...really?!

Printable Version


Ingredients:
2 ½ cups flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
48 Rolos, unwrapped
1 tablespoon sugar
4 ounces vanilla-flavored candy coating, optional

Directions:
1. In medium bowl, combine flour, cocoa and baking soda; mix well.
2. In large bowl, combine sugar, brown sugar, and butter; beat until light and fluffy. 
3. Add vanilla and eggs; beat well. Add flour mixture; blend well. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
3. For each cookie, with lightly floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely. Place dough balls 2 inches apart on ungreased cookie sheets.
4. Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes and remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
5. Melt candy coating in the microwave according to package directions. Drizzle over cookies.

Source:  My Baking Addiction

The BEST Chocolate Chip Cookies

Classic.  You know, with as many chocolate chip cookies as I have had, you would think I would get sick of them.....but, they are always delicious.  There is something so satisfying about that chocolately, cookie combination that seems to always hit the spot.  Pulling these right out of the oven when they are hot, fresh, and gooey and then cooling it down with a nice glass of milk will never disappoint.  I know there are a TON of chocolate chip cookie recipes out there, but this one has been my favorite for a long time :)  I know, I know, it's quite a claim to say they are the best, but seriously.  MMMMM.  These are the real deal.  See how there are only two cookies in the picture?  Well.....Let's just say I procrastinated taking a picture until a day later, and woke up to only two cookies left!  ha ha.  Apparently there are some cookie monsters in my house..... Anyway, enjoy!  Oh....and just a side note, I usually make half this recipe.....half makes about 3 dozen.

Printable Version

Ingredients:

2 cups butter, softened

1 cup sugar

2 1/2 cups brown sugar

2 tablespoons vanilla

3 eggs

6 cups flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

4 cups chocolate chips (I love Ghiradelli milk chocolate!)

Directions:

1.  Combine butter and sugars, then gradually add vanilla and eggs. 

2.  Sift together flour, salt, and baking soda.  Combine flour and sugar mixture.  Beat well.

3.  Mix in chocolate chips, and drop in teaspoons on a cookie sheet.

4.  Bake at 350 F for 7-9 minutes.  Take them out when they are barely brown.

Chocolate Mint Dreams

Printable Version

Ingredients:

1 1/2 cups butter, softened

2 cups powdered sugar

4 ounces unsweetened chocolate, melted

1/2 teaspoon peppermint extract

3 cups flour

2 cups chocolate chips

Icing:

6 tablespoons butter, softened

3 cups powdered sugar

3/4 teaspoon peppermint extract

4-5 drops green food coloring

4-6 tablespoons milk

Drizzle:

1 cup chocolate chips

1 tablespoon butter

Directions:

1.  In a large bowl, cream butter and powdered sugar until light and fluffy.  Beat in chocolate and peppermint extract.
2.  Gradually add flour and mix well.  Stir in chocolate chips.

3.  Drop by tablespoon on baking sheets.

4.  Bake for 6-8 minutes or until firm.

5.  For the icing, combine butter, powdered sugar, peppermint extract, food coloring, and enough milk to achieve desired consistency.  Spread over cooled cookies.

6.  For drizzle, melt chocolate chips and shortening.  Stir until smooth.  Drizzle over cookies.

Chocolate Peppermint Cookies

Well, the Christmas season is officially upon us, and I LOVE Christmas cookies.  I was searching around for something new I could try this year, and came across these lovely, tasty things!  The inside is a crunchy, chocolate mint cookie (similar to a girl scout thin mint cookie), and to top it off, covered in white chocolate!  The original recipe calls for sprinkled candy canes on top, which I'm sure is PHENOMENAL, but I didn't happen to have any and settled for some sprinkles :).  I thought these were a delicious, fun, unique cookie to make.  They do take a more time and effort than your average cookie, but they taste great.  Enjoy!

Printable Version

Ingredients:
1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped 

Directions:
1. Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
2. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
3. Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.
4. Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.

Source:  Martha Stewart

Chocolate Crinkles

Hey everyone!  Sorry I have been missing in action for a couple weeks.  I left my camera at home, and wasn't able to get it back until we visited for Thanksgiving this week!  I'm glad to be back.  My Aunt Carol introduced this recipe to me, and we all loved these cookies!!!  She made them for a little football party we had on Saturday, and we all devoured them by the end of the game!  I am a chocolate lover, so it's not too much of a surprise :)  Enjoy!

Printable Version

Ingredients:
1/2 cup vegetable oil
4 (1 ounce) squares unsweetened chocolate, melted
2 cups sugar
4 eggs
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar

Directions:
1.  Mix oil, chocolate, and sugar in a large bowl.
2.  Blend in one egg at a time until well mixed.  Add vanilla.
3.  Next, stir flour, baking powder, and salt in a separate bowl.  Combine with chocolate mixture.
4.  Refrigerate for a few hours, or overnight.
5.  Roll dough into teaspoon-sized balls, and roll each ball in powdered sugar.
6.  Place balls 2 inches apart on a greased cooking sheet and bake at 350 degrees for 10-12 minutes.

Frozen Hot Chocolate

Frozen hot chocolate is one of those treats that brings back a lot of memories for me.  One of my best friends from high school introduced me to this treat, and I LOVED it!!  Back in the day, my friends and I use to go to Dairy Queen all the time, and I learned that they serve this there, but it isn't listed on the menu.  It's this secret, deliciousness that you have to know about and ask for.  It's been my favorite "unlisted" menu item of theirs for a long time.  Needless to say, when I saw a recipe for this I had to try it.  It's a great way to have your hot chocolate when, in fact, you want a cool treat.  Enjoy!

Printable Version

Ingredients:
1 cup (or 4 ounces) of your favorite chocolate (I like milk chocolate!)
2 teaspoons hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice cubes
whipped cream
chocolate shavings (optional)

Directions:
1.  Melt chocolate in double boiler.  Next, add hot chocolate mix and sugar.  Stir until smooth and thoroughly blended.
2.  Remove from heat, slowly add milk, and stir until. smooth.  Cool to room temperature.
3.  In blender, place remaining 1 cup of milk, ice, and chocolate mixture.
4.  Blend on high speed until smooth and ice is finely crushed.

Source:  My Kitchen Cafe

Caramel Chocolate Pretzel Rods

I have always been a HUGE fan of the sweet and salty combination, so let's just say that pretzels combined with chocolate AND caramel get me EVERY time!!!  I actually tried making some of these a few years ago, but made the mistake of using store bought caramel.  Yeah.....what happens is the caramel gets harder than a rock and you find people breaking their teeth :(  But, thanks to this recipe, I have discovered caramel that stays soft and oh so delicious!!!

Printable Version

Ingredients:
1/2 cup butter
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 (14 ounce) can sweetened condensed milk
pretzel rods
1 pkg chocolate chips (my favorite are ghirardelli, they melt so perfect without shortening and taste so yummy!)

Directions:
1.  Mix butter, sugar, corn syrup, and milk over medium heat.  Bring the caramel to a rolling boil to make sure the sugar is dissolved.  I like to wait until the caramel is completely cooled, it stays on much easier if you do!
2.  Melt chocolate.
3.  Spoon caramel onto pretzel rods and spread as smoothly as possible.
4.  Use a spoon to fully cover each pretzel with chocolate, leaving a bit of one end uncovered.  Place on parchment paper.  I placed some parchment paper in my freezer, rolled caramel on, quickly dipped the pretzel rod, and placed in the freezer to allow them to set quickly.  This way, there isn't much of a chocolate or caramel pool underneath where you set them.
5.  Once chocolate and caramel is set, drizzle as desired.

Source:  My Kitchen Cafe

Caramel Brownies

Me oh my.  I have been posting so many things for dinner lately that I had to bust out a delicious dessert.  These brownies have a soft layer of caramel that sits over a layer of milk chocolate chips....all sandwiched between brownie goodness.  Need I say more??  Divine.

Printable Version

Ingredients:

1 box German chocolate cake mix

1/3 cup evaporated milk

1/2 cup butter, melted

Caramel mixture:

14 ounce package caramels

1/3 cup evaporated milk

1 cup large milk chocolate chips

Directions:
1. Preheat oven to 350 F.
2. Stir together cake mix, 1/3 cup evaporated milk, and butter. Press half this mixture in the bottom of a 9 x 13 inch pan (It will be a thin layer). Bake for 6 minutes.
3. Melt caramels with 1/3 cup evaporated milk in saucepan over medium heat. Set aside.
4. Sprinkle chocolate chips over baked crust. Drizzle caramel over chocolate chips. Put the other half of cake mixture on top. (Again, take a handful of mixture, smash it as thin as you can, and lay across the top.) Bake for 16-18 minutes.
5. Let cool before serving.

Source:  The Sister's Cafe