Peanut Butter Oatmeal Chocolate Chip Cookies

INGREDIENTS:

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

From http://www.browneyedbaker.com/2010/02/24/peanut-butter-oatmeal-chocolate-chip-cookies/

Peanut Butter Chocolate Eclair

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.  Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.


From http://www.plainchicken.com/2011/08/peanut-butter-eclair-cake.html

Mint Oreo Brownies

Filling

one 7-ounce jar Marshmallow Fluff

1/8 teaspoon mint extract*

8 drops+ green food coloring, or until desired shade of green is reached

1 batch of brownies – see ingredients below in step 2 (or use 1 box of brownie mix – make according to directions on the box by adding the water, oil, eggs)

Brownies

4 ounces baking chocolate (I used 9 squares of TJ’s 72% chocolate bar or use 4 squares Baker’s Chocolate, semi-sweet)

3/4 cup unsalted butter, melted (1 1/2 sticks)

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

2 tablespoons espresso or brewed coffee, optional

1 cup all-purpose flour

12 Cool Mint Oreo Cookies, hand-crumbled

Frosting and Topping

1/2 cup butter or margarine, softened

3 to 4 cups powdered sugar

1 teaspoon vanilla extract

splash of milk, if necessary for consistency

3/4 cup white chocolate chips, melted

18 Cool Mint Oreo Cookies, hand-crumbled

1. Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with cooking spray.

2. Filling - In medium bowl, stir together marshmallow fluff, mint extract* (be very careful and do not use more than this unless you love mint; a little bit of mint goes a very long way), 4 drops of food coloring, or until light green is achieved; set aside.

2. Brownies - Microwave chocolate and butter in large microwave-safe bowl for 90 seconds or until butter is melted. Stir until chocolate is completely melted. Stir in sugar (it will seem very granular, this is okay). Stir in eggs and vanilla. If adding espresso or coffee, add it now. Stir in flour until just combined, do not overmix. Hand-crumble 12 Oreos over the bowl and fold them in.

3. Spread brownie batter in prepared pan.

4. Drop about 1/2 cup of green filling mixture onto brownie batter and reserve the remainder. Gently pull a table knife through the batter in S-shaped curves for a swirled design.

5. Bake 23 to 25 minutes or until brownies are set, taking care not to overbake. (Some people’s ovens and taste preferences may require 25-30 minutes, bake until brownies are done and to your liking) Cool completely, about 1 hour, or put the pan into the freezer for 10 minutes if you’re rushed.

6. Frosting and Topping - While brownies are cooling, make vanilla frosting by whisking together the butter, confectioners' sugar, vanilla, and milk as needed until smooth and fluffy, or beat with an electric mixer. Optionally use 1 cup storebought vanilla frosting – or use entire can if you want a thicker final green layer.

7. In another small microwave-safe bowl, melt the white chocolate chips (microwave on high for 30 seconds; stir and microwave 30 seconds longer; stir until smooth, taking care not to scorch it as white chocolate scorches easily).

8.Add the melted white chocolate chips and the vanilla frosting to the reserved green minty marshmallow mixture.

9. Stir in 4 drops+ food coloring, or until light green color is reached, and spread over cooled brownies.

10. Sprinkle with 18 hand-crumbled Oreo Cookies, slightly pressing them into the green mixture. Allow top layer to set fully before slicing and serving. I prefer these bars chilled and I store them in the refrigerator in an airtight container for up to 10 days or in the freezer for up to 6 months.

From http://www.averiecooks.com/2012/02/triple-layer-fudgy-mint-oreo-brownies.html

Reeses Fluffernutter Ice Cream

1 can sweetened condensed milk
1/2 cup peanut butter
2 cups heavy whipping cream
1 bag Reese's Mini Peanut Butter cups, cut in half (8 oz. bag)
1 cup marshmallow cream

Chill your metal mixing bowl and wire whisk for 30 minutes. Using a fork, whisk together the sweetened condensed milk and peanut butter. Set aside. Place the whipping cream in the chilled bowl, and beat until it becomes whipped cream. Gently stir the peanut butter mixture into the whipped cream. Do not stir vigorously, as you do not want the air to dissolve from the whipped cream. Stir in the peanut butter cups.

Pour half the mixture into a freezer safe bowl. Drop half the marshmallow cream on top and swirl with a knife. Spoon the rest of the ice cream on top and repeat with the marshmallow cream. Freeze for several hours or until completely frozen. Makes about 8 cups ice cream.


From http://insidebrucrewlife.com/2013/07/reeses-fluffernutter-ice-cream/#TkxwQMgBg32cDA5x.99

Chocolate Frosting

1/2 c. melted butter (no substitutions)
1/4 c. plus 2 Tbsp. unsweetened cocoa powder
1 lb powdered sugar
1/4 c. plus 2 Tbsp. evaporated milk
1 tsp. vanilla

Beat ingredients together on medium speed until light and fluffy.

(From Our Best Bites Savoring the Seasons)

Cookie Dough Brownies

1 cup butter
2 cups sugar
4 eggs
1-1/2 tsp vanilla
1/2 cup cocoa
1-1/3 cups flour
1/2 tsp salt

Filling:1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup mini semi-sweet chocolate chips

Glaze:2 cups milk chocolate chips
2 tablespoons shortening
3/4 cups walnuts, optional

 Cream butter and sugar together.  Add eggs and blend well.  Add vanilla, salt, cocoa, and flour.  Don’t over-beat.  Pour into a greased 9×13 pan.  Bake at 350 F for 20-25 minutes or until done.  Cool completely.

For filling, in a large bowl, cream butter and sugars until light & fluffy. Beat in milk and vanilla. Gradually beat in flour. Stir in mini chocolate chips. Spread over brownies (works best to just press out with clean hands.); chill until firm.

For glaze, in a microwave safe bowl, melt chocolate chips and shortening in 30 second intervals, stirring after each time, until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly.

Let glaze harden before cutting in.

From http://www.chef-in-training.com/2011/06/cookie-dough-brownies/

Amazing Brownies

3/4 tsp. salt

1 c. + 2 T. flour

1/3 c. cocoa

2/3 c. brown sugar

2/3 c. white sugar

1/2 c. chocolate chips

1/2 c. white chocolate chips (or double the chocolate chips)

handful mini marshmallows

3 eggs

2/3 c. butter, melted

1 tsp. vanilla

Combine sugars and butter. Add eggs and vanilla, then stir in cocoa. Mix in flour and salt. Stir in chocolate chips and marshmallows. Pour into a greased 9x13 pan. Bake at 350 degrees for 25-32 minutes, or until done. DO NOT OVERBAKE. Frost with chocolate buttercream frosting.

Chocolate Buttercream Frosting

4 c. powdered sugar

1/2 c. cocoa

1 c. unsalted butter, softened

2 tsp. vanilla extract

dash salt

2-4 T. heavy cream, half and half, or whole milk

Mix the powdered sugar and cocoa together, then add the butter. In a mixer, or with a hand mixer, beat in the butter. Slowly add the cream and keep beating until it reaches the desired consistency--thick, but not too thick. Add the salt and vanilla, and beat until fluffy.

From http://simplykierste.com/2013/01/amazing-brownies-2.html

Chocolate Frosting and Filling

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed

Melt your chocolate chips if you haven’t already and set aside to cool.  You obviously don’t want it so cool that it hardens, but you can get it close to room temperature and still have it be soft and stir-able.

In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding.  Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.

When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute.  Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute.  Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes.  If desired, add additional cocoa powder to taste, up to 4 tablespoons more.  Spread or pipe frosting on to cupcakes or cake.

Makes enough to frost 24 cupcakes.

(From ourbestbites.com)

Caramel Toffee Fruit Dip

1 8-oz. package cream cheese (you can use light cream cheese)

3/4 c. brown sugar

1 1/2 tsp vanilla (you can add more to taste)

Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can! Your dip won’t be pretty, but it will sure taste good!)

Allow cream cheese to reach room temperature. With an electric mixer, combine cream cheese, brown sugar, and vanilla. When ready to serve, stir in about 1/2 a bag of toffee bits. Serve with fruit.

Marshmallow Popcorn

1 package microwave popcorn popped (we used 2 bags for 1 recipe of sauce)
1/2 cup butter
1 cup brown sugar
2 Tbsp. light corn syrup or honey
1/2 tsp. vanilla
12 large marshmallows

Pop popcorn until done, remove any unpopped kernels.  Melt butter in a medium saucepan over low heat.  Add brown sugar, corn syrup, vanilla and marshmallows.  Turn heat to medium and stir until marshmallows are melted and mixture is smooth. Pour over popcorn and stir in until popcorn is evenly coated.  Store in an airtight container.

(From http://www.chef-in-training.com/2012/05/caramel-marshmallow-popcorn/)

Peanut Butter Eclair

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

(From http://www.plainchicken.com/2011/08/peanut-butter-eclair-cake.html)

Fudgy Brownies with Glaze

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
•  
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 
  
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.  In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.  Bake in preheated oven for 25 to 30 minutes. Do not overcook.  
• 
  
• To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.  *I had to add milk to the frosting as it was really dry.*

*Double for 9x13

(From allrecipes.com)

Grape Salad

2 lbs. red and/or green grapes

1 (8oz.) pkg. of cream cheese

1 (8oz.) container of sour cream

1/2 cup of sugar

1/2 tsp. vanilla

chopped walnuts/pecans {optional}

brown sugar {optional}

Combine cream cheese, sour cream, vanilla, & sugar in a large bowl and beat together with mixer. Wash your grapes and remove from the stems.  Fold into the cream cheese mix until well coated.  Chill before eating.

(From http://pearls-handcuffs-happyhour.blogspot.com/2011/04/salad-thats-not-on-your-diet.html)

Coconut Cream Pie

3/4 c. sugar
1/4 tsp. salt
7 Tbsp. flour
2 eggs
3 c. milk, scalded
1 tsp. vanilla
1/2 to 3/4 c. coconut (add more if desired)
1/2 c. heavy cream, whipped (or substitute Cool Whip)
1 deep dish crust, baked

In medium bowl combine sugar, salt, flour, and eggs.  Slowly add sugar mixture to scalded milk, stirring constantly over low heat until it begins to boil.  Reduce heat to a simmer, continue to stir and cook 2 to 3 minutes, until thickened.  Remove from heat, add vanilla.  Cool to room temperature, fold in coconut; pour the filling into shell.  Top with whipped cream and sprinkle with additional coconut.  Chill.  Serves 6.

(From Grandma L.)

Cake Batter Ice Cream

1 c. milk
1/2 c. sugar
2 egg yolks, beaten
3 tsp. vanilla
2 c. heavy whipping cream
1 c. yellow cake mix, sifted

Combine all ingredients and whisk together in a saucepan until well blended.  Cook over medium-low heat until the mixture reaches 160 degrees.  Remove from heat and place in refrigerator or freezer until mixture is cold.  Pour chilled mixture into ice-cream maker and freeze according to ice cream maker's directions.  Transfer ice cream into a plastic container, cover with plastic wrap and lid.  For best results, put ice cream in freezer for at least two hours before serving.

*We tried it without putting it in the freezer first and it was really soft.  After freezing for a couple of hours, it was the perfect consistency-almost like Cold Stone.  The taste is really similar to Cold Stone's cake batter ice cream.  The recipe doesn't make a ton (6 servings according to original recipe), but it is super sweet so a little goes a long way!  Just plan ahead if you try it because it's easy to make, but time consuming.

(Slightly adapted from allrecipes.com)

Molten Lava Cakes

Discovering this recipe was a sin.  It made the perfect Father's Day treat, though, and reminded us of the delicious chocolate molten cakes on the cruise we took back in the day. : )  They are super easy to make and ridiculously rich. 

4 T  real butter
1/3 C sugar

3 large eggs
1/3 C flour
1/4 t salt
8 oz bittersweet chocolate*, melted 

*8 ounces is about 1 1/3 C of bittersweet chocolate chips.  Make the 1/3 cup a little over-full and you should be good 

Additional Ingredients:
conf. sugar for dusting
sweetened whipped cream for serving 

butter and sugar for preparing pans  

You can either bake these in a muffin tin, in ramekins, or even a oven-proof mug.  If you use a muffin tin you'll get 6 cakes and depending on the size of the ramekins you'll get 4-6.  

Directions:
Preheat oven to 400 degrees.   

To prepare pans, use your fingers (or the butter wrapper) to rub butter in the muffin tins or ramekins.  Sprinkle in some granulated sugar to coat the entire inner surface and tap out any extra and discard.  

In a bowl with a mixer beat butter and sugar until fluffy.   Add eggs one at a time, beating well after each addition.   Combine flour and salt and slowly add it into the butter mixture just until combined.   Stir in melted chocolate by hand, just until combined.  Don't over mix.

Divide batter evenly among prepared muffin cups or ramekins and then place them on a baking sheet.

Bake just until tops of cakes no longer jiggle when pan is lightly shaken, about 8-10 min for a muffin pan, and 10-12 for ramekins.   Remove from oven and let stand 10 min.   

If using muffin tins, invert the tin and place an idividual cake on each serving plate.  You can do the same with the ramekins, or just serve them as is.   Dust with powdered sugar and serve with a dallop of sweetened whipped cream.

(From ourbestbites.com)

Fudgy Brownies

8 oz.-pure cocoa
1 cup-butter or margarine
5-eggs
3 cups-sugar, Succanat (or equivialent), or honey.
2-1/2 cups of your favorite nuts, pecans, walnuts, cashews, etc...(we just put pecans in our frosting kind of like a Texas sheet cake)
1-1/2 cups freshly ground soft white wheat (we used regular 'ol white flour)
1 Tbsp-pure vanilla extract
1 tsp-salt
(for a 'cakier' textured brownie, add 1/2 tsp each of baking soda and baking powder)

Pre-heat oven to 375 degrees. Grease a 9 x 13 square pan.  Melt cocoa and butter together in a saucepan over low heat. Set aside.  In your mixer, beat eggs, sugar, and vanilla on high speed for 10 minutes. Add cocoa mixture, flour and salt until just mixed. Stir in nuts by hand.  Pour the mix into the baking pan and bake at 375 degrees for 30-45 minutes, or until a toothpick inserted in the middle comes out clean. DO NOT OVER BAKE! Allow to cool. You can frost them, but it is not necessary.  *This brownie comes out of the oven looking really cake-like and light brown, but it becomes less fluffy and darker as it cools.  We used the chocolate pan frosting recipe from the darn good chocolate cake on top of the brownies and it was divine.


(from breadbeckers.mywowbb.com)

Dearie's Banana Cake

1 large banana pudding
4 mashed ripe bananas
1/2 cube butter

Mix and add:
1 yellow cake mix, made according to directions on package.
2 additional eggs
Lots of nuts

Mix well and put in bundt cake pan or 9x13 to make bars. Cook cake according to directions on cake mix. When cool, frost with Grandpa's Harold's frosting.

Grandpa Harold's Frosting:

1 c. milk
5 Tbsp. flour

Cook over medium-low heat until really thick and refrigerate until cool.

Cream together:
2 cubes margarine
1 c. sugar

Add cooked milk and flour and beat until smooth. Stir in 2 Tbsp. vanilla. Add nuts if desired. If frosting is too thin for the cake, add a small amount of powdered sugar or cream cheese to thicken to desired consistency. Pour over cooled cake. Double recipe for large cakes.


Alternate Banana Cake recipe:

Cream together:
1/2 c. softened butter
1 1/2 c. sugar

Add:
2 eggs
1 tsp. vanilla
Beat for 3 minutes.

Add:
1/4 c. buttermilk
4 ripe bananas
Mix on high until combined and add:

2 c. flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt

Mix just until combined.

Cook at 350 for 30 minutes and frost when cool.

Lemon Cream Cheese Pie

Cream together:
8 oz cream cheese, softened
1/2 tsp. vanilla
1/3 c. powdered sugar

Put cream cheese mixture in bottom of baked pie crust and top with 1 can lemon pie filling. Spread Cool Whip over pie filling.

(Recipe from a family friend)

Cheesecake Brownies

1 fudge brownie mix
2 (3 oz) pkgs. cream cheese softened
6 TBSP butter, softened
1/2 cup sugar
2 TBSP all purpose flour
1 tsp vanilla
2 eggs lightly beaten
1 can (16oz) chocolate frosting

*Prepare brownie mix as normal, spread two cups into a 9X13 greased pan
*In a small bowl beat the cream cheese, butter, sugar, flour and vanilla until smooth; add eggs beat on low until just combined.
*Spread evenly over brownie batter
*Top with remaining brownie batter
*Cut through batter with a knife to swirl
*Bake at 350 for 28-30 min.
*Cool completely on wire rack
*Spread frosting over brownies