Reese’s Peanut Butter Chocolate Cookies

Please go pick up a jar of Reese’s Peanut Butter Chocolate Spread! If you can stop yourself from eating all of it straight from the jar, you can make these cookies. ;o) Oh…just buy two!

Reese's Peanut Butter Chocolate Cookies

Reese's Peanut Butter Chocolate Cookies 1  Reese's Peanut Butter Chocolate Cookies 2  Reese's Peanut Butter Chocolate Cookies 3

1/2 cup butter
1 jar (13oz) Reese’s Peanut Butter Chocolate Spread
1 cup sugar
1 cup brown sugar
2 eggs
2½ cups flour
1 tsp baking powder
1½ tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips

Preheat oven to 350°. Cream butter, Reese’s Spread, sugar, and brown sugar. Add eggs, mix well. Add flour, baking powder, baking soda, and salt. Stir in mini chocolate chips. Scoop onto a cookie sheet, pressing the scoop of dough down into a disc (my scoop is 2″ diameter and I fill it rounded, press down to 3″diameter). Bake 10-11 minutes, do not over bake. I bake mine 10½ minutes. Leave cookies on tray to cool, they finish their bake and set up. Makes 24 large 4″ diameter cookies. Make smaller cookies if you like, baking time may be slightly less.

Other Favorite Cookie Recipes:

Peanut Butter Oatmeal M&M Cookies  Oatmeal Butterscotch Cookies  Brownie Cookies with Chocolate Fudge Frosting

 

Sensible Chocolate Cake

Happy National Chocolate Cake Day! If you didn’t know it, now you do, get out there and eat chocolate cake! Here’s my problem, I live in a small household now (less eaters), I have very little self-control, and I love to bake! It is a problem! Well, this cake recipe helps a little. If you make things smaller then there is less to eat, so very sensible. So, while you are out today looking for chocolate cake, go buy yourself two 6″ round cake pans and we’ll make smaller cakes together. It’s the sensible thing to do.

Sensible Chocolate Cake.jpg

Chocolate Cake
1/3 cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/8 tsp salt
1/2 cup sour cream
1/2 cup milk

Preheat oven to 350°. With electric mixer, cream butter and brown sugar. Mix in egg and vanilla. Add flour, cocoa, baking soda, salt, sour cream, and milk. Mix until all ingredients are whipped together. Divide batter evenly into two sprayed and floured 6″ round baking pans. Bake for 25-30 minutes or until pick inserted in center comes out clean. Cool 10 minutes and remove from pans to cooling rack. Cool completely before frosting.

Nutella Buttercream Frosting
4 Tbl butter, softened
1/3 cup Nutella (chocolate hazelnut spread)
3 cups powdered sugar
1 tsp vanilla
3-4 Tbl milk

With electric mixer, whip butter and Nutella. Add powdered sugar, vanilla and milk one tablespoon at a time to desired frosting consistency. Spread frosting on top of first cake layer, place second layer over frosting and frost sides and top of cake.

Peanut Butter & Banana Oatmeal Bake

This is a delicious way to eat your oatmeal!

Peanut Butter & Banana Oatmeal Bake

Peanut Butter & Banana Oatmeal Bake 1

4 cups old fashioned oats
1½ tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2¹⁄3 cups almond milk (or other milk)
1/4 cup brown sugar
2 tsp vanilla
1/3 cup pure maple syrup
1 tsp fresh lemon juice
3 bananas, mashed
1/2 cup peanut butter, creamy or crunchy

Preheat oven to 375°. In medium bowl, stir together oats, cinnamon, baking powder, and salt; set aside. In large bowl, stir together milk, brown sugar, vanilla, maple syrup, and lemon juice. With electric mixer on lowest setting, mix in bananas and peanut butter. Add oat mixture and mix just until incorporated. Pour mixture into sprayed 13″x9″ baking pan, spread evenly. Bake 20-25 minutes, until set. Serve while hot on a plate or in a bowl with syrup, cream, milk, bananas, raisins, you decide! Leftovers can be kept in an airtight container in refrigerator for 5-7 days and reheated. You can make half a batch and bake in 8″x8″ or 9″x9″ baking pan. Recipe from shelikesfood.com.

Other Breakfast Ideas:

Baked Frittata

Bacon, Tomato, & Cheddar Bake

Breakfast Pizza

Sausage & Potato Breakfast Casserole 2

Harvest Grain & Pecan Waffles

 

 

Cranberry & White Chocolate Scones

A warm scone on a cold winter morning, lovely.

Cranberry & White Chocolate Scones

Cranberry & White Chocolate Scones 1    Cranberry & White Chocolate Scones 2    Cranberry & White Chocolate Scones 3

2½ cups flour
3 Tbl sugar
1 Tbl baking powder
1/4 tsp salt
1/3 cup butter, cold, cut in pieces
1/2 cup milk
1 egg
1 tsp vanilla
1/2 cup white chocolate chips
1/2 cup chopped frozen cranberries tossed in 2 tsp sugar

Preheat oven to 375°. Line baking sheet with silpat, parchment or spray. Whisk together flour, sugar, baking powder, and salt. Cut in butter until mixture is crumbly. In small bowl, stir together milk, egg, and vanilla. Add milk mixture to dry ingredients, mix to incorporate. Mix in white chocolate and cranberries. Mixture will look dry. At this point I use my hands to bring all together, knead slightly to form a ball (don’t work too much or your warm hands will melt the butter). On well flour surface, press into a round disc about 1 inch in height. Cut into eight wedges. I like to make smaller scones, pictured above. Divide dough in half, press each half into a round disc 1 inch in height and cut into six wedges. Place scone wedges on prepared baking sheet. Optional:  brush with milk and sprinkle with sugar. Bake 16-20 minutes (depending on size), until scones just start turning golden brown.

More Scones:

Sun Dried Tomato Basil & Feta Scones

Raspberry Scones

Orange Cranberry Scones

Spiced Pumpkin Chocolate Chip Scones 3

 

Loaded Mac & Cheese

Add a lot of kick to an old favorite.

Loaded Mac & Cheese

1 (1 lb) box elbow pasta
1 (14 oz) pkg smoked sausage, sliced (I used McCormicks Grill Mates Montreal Steak)
1/2 cup chopped onion
1/2 cup butter
1/2 cup flour
1 Tbl season salt
1 tsp pepper
4 cups milk
6 cups shredded cheese (I used *Beechers No Woman and Sharp Cheddar)
1 (10 oz) can Rotel tomatoes & chilies, **drained well
1 (4 oz) can diced green chilies, drained
1 (2.25 oz) can sliced olives, drained

Preheat oven to 350°. Prepare pasta in large pot as directed on package. While pasta cooks, saute sausage and onion; set aside. Prepare cream sauce by melting butter in large saucepan over medium heat. Sprinkle flour over butter, mix and cook 2 minutes. Add season salt and pepper. Slowly whisk in milk, cook and whisk over medium heat until thickened and bubbly, remove from heat. In the large pot with pasta drained, throw in sausage, Rotel, green chilies, olives and cheese. Pour hot cream sauce over top of cheese and gently stir all together as cheese melts. Pour into sprayed 13″x9″ baking dish and bake about 15 minutes, just until heated through. Buttered bread crumbs or crumbled french fried onions can be added as a topping before baking if desired.

*Beechers is a Seattle based company but their award winning cheeses are sold in many locations including Costco. No Woman is flavored with Jamaican Jerk spices, so it adds a lot of flavor. You can substitute any flavorful cheese you like.

**Squeeze as much liquid out as possible so it doesn’t thin down the thickness & creaminess of the your mac & cheese.

Other flavorful main dish ideas:

Chile Relleno Casserole

Zucchini Crust Personal Pizza

Italian Meatballs

Peanut Butter Chocolate Chip Cake Bars

One bite and I was hooked! I love the consistency, it’s a chewy, dense feel as you bit into the bar. If you are a peanut butter and chocolate fan, this might be your favorite easy bar recipe too.

Peanut Butter Chocolate Chip Cake Bars

2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil, leaving overhang, and spray with non-stick spray. In large bowl, cream butter, peanut butter, sugar, and brown sugar. Mix in eggs one at a time. Beat in vanilla. Combine flour, baking powder, and salt; stir into the creamed mixture. Stir in chocolate chips. Spread evenly in prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Lay a piece of foil over top of baking pan after about 30 minutes if you think it might get too brown. Cool completely. Remove bars from pan lifting with foil overhang, peel foil away, and cut into bars.
Recipe from tasteofhome.com.

Other Bar Recipes:

Oatmeal Cranberry Cheesecake Bars

Chewy Peanut Payday Bars

Chocolate Chip Toffee Shortbread Bars

Caramel Nut Bars

Chocolate Cherry Bars

Milk Chocolate Peanut Bars

Happy New Year! Top 10 Viewed Recipes in 2015

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 10 most viewed posts in 2015. Thanks for stopping by…CHEERS!

#1 Sweet Bread Rolls

Sweet Bread Dinner Rolls

#2 Old Fashioned Raisin Pie

Old Fashioned Raisin Pie

#3 Black Forest Cupcakes

Black Forest Cupcakes 1

#4 Sub Sandwiches on Homemade Bread

Sub Sandwich on Homemade Bread

#5 One Hour Homemade Bread

One Hour Homemade Bread

#6 Butter Swim Biscuits

Butter Swim Biscuits

#7 Chocolate Cupcakes with Chocolate Marshmallow Buttercream

Chocolate Cupcakes with Chocolate Marshmallow

#8 Butterscotch Cupcakes with Butterscotch Buttercream

Butterscotch Cupcakes 1

#9 Apple Pastry Squares

Apple Pastry Squares

#10 Peanut Butter Chocolate Chip Reeses Cookies

Peanut Butter Chocolate Chip Reeses Cookies

Chocolate Crunch

An excellent addition to your dessert table. Or, just make it and stand in the kitchen and eat it!

Chocolate Crunch

1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 Tbl butter
1 Tbl oil
1 cup chopped nuts (*macadamia, almonds, pecans, walnuts or peanuts)
1 cup crisp rice cereal
1 cup white chocolate chips

Line a cookie sheet with foil. In a double boiler, slowly melt semi sweet chocolate chips, milk chocolate chips, butter and oil. Stir and heat just until melted and smooth. Remove from heat. Let cool  to tepid. Stir in nuts, rice cereal, and white chocolate chips. Spread into even layer of desired thickness in prepared pan, recipe will not fill the pan. Refrigerate for 20-30 minutes or until set. Break or cut into desired pieces.
*I used a mixture of macadamia and almonds

More Candy!

Pecan Toffee Pecan Toffee

Cool Mint Oreo Fudge Cool Mint Oreo Fudge

Crisp Chocolate Truffles Crisp Chocolate Truffles

Pecan Caramels Pecan Caramels

Rocky Road Fudge Rocky Road Fudge

Cinnamon Roll Cookies

Here’s an idea for your Christmas cookie baking…

Cinnamon Roll Cookies

Cinnamon Roll Cookies 1  Cinnamon Roll Cookies 2  Cinnamon Roll Cookies 3

Sugar Cookie Dough:
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1½ tsp baking powder
1/4 tsp salt

Cinnamon Sugar Filling:
2 Tbl sugar, divided
2 tsp cinnamon, divided

Icing:
1 Tbl butter, softened
1/2 cup powdered sugar
1/4 tsp vanilla
1 Tbl milk

For the cookie dough, cream the butter and sugar. Mix in egg and vanilla. Add flour, baking powder, and salt; mix until dough comes together. Divide dough in half. Roll out one half to a 6″x13″ rectangle. Mix half of the cinnamon sugar filling; 1 Tbl sugar and 1 tsp cinnamon. Sprinkle filling evenly over dough, press down lightly with fingers on cinnamon sugar. Roll up as pictured above, wrap in wax paper, and put in freezer for about 20 minutes. Repeat with second half of dough. Heat oven to 375°. Remove each roll from freezer when ready, cut cookies from roll with sharp knife about 1/4″ thickness. Place on ungreased cookie sheet, make sure slices are round and end of spiral is pinched to secure. Bake 8 minutes. Mix icing ingredients and drizzle over cooled cookies. Makes approx 6 dozen.

One Year Ago: Soft Ginger Cookies Drizzled Soft Ginger Cookies

Two Years Ago: Crisp Chocolate Truffles Crisp Chocolate Truffles

Three Years Ago: Eggnog Chocolate Chip Bread Eggnog Chocolate Chip Mini Loaves

Four Years Ago: Nanaimo Bars Nanaimo Bars

Honey Wheat Rolls

Homemade rolls right from the oven, I usually don’t even take the time to get the butter!

Honey Wheat Rolls

Honey Wheat Rolls 1    Honey Wheat Rolls 2

3 cups very warm water (approx 110°)
2 packets (4½ tsp) dry yeast
2 tsp sugar
1/4 cup butter, melted
1/3 cup honey
2 cups all purpose flour
1 Tbl salt
5½ cups whole wheat flour

In bowl of stand mixer, pour warm water, sprinkle yeast over water, and then sprinkle sugar over yeast. Let sit for 5 minutes or until bubbly. Add butter, honey, white flour, and salt. Mix well. Add wheat flour, 1 cup at a time, mixing to incorporate. Knead well. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover and let rise in warm place 1 hour. Divide dough into 24 even pieces, shape into desired roll shape, and put in sprayed sheet pan. Let rise in warm place 45-60 minutes. Bake in preheated 350° oven for 15-20 minutes. I brush with 2 Tbl melted butter as they come from the oven.

More Rolls!

Sweet Bread Dinner Rolls  Lion House Rolls  One Hour Homemade Dinner Rolls 4

Dinner Rolls with a Twist!  40 Minute Rolls  Whole Wheat Refrigerator Rolls

CookiesCakesPiesOhMy.com  Cream Cheese Onion Rolls  Georgian Khachapuri