Peanut Butter Blossoms

My friends and I were recently discussing (well, like 2 months ago anyway) why peanut butter blossoms were such a traditional Christmas cookie. One of our conclusions was that they are so fast to make. With the I can agree with that. They are a great cookie for kiddos to help with, which is great around the holidays as well.



Peanut Butter Blossoms

48 HERSHEY'S KISSES Brand Milk Chocolates (hugs, peppermint kisses, Reeses PB cups...be creative!)
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 cookies.Recipe Source: Hersheys

Apple Snickers Cake

I LOVE going to pick apples and make apple cider!  I have been trying to find some yummy recipes to make with my new apples coming in these next few weeks.  This was my first apple recipe of the season.  It turned out super yummy!  The cake is a spin-off of this Snickers Salad, and makes a perfect end to a yummy meal.  

Apple Snickers Cake

1/3 cup applesauce
1/3 cup plain yogurt (Chobani)
2 eggs
2 teaspoons vanilla
3 cups peeled and diced apples
3/4 cup sugar
3/4 cup brown sugar
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cup chopped Snickers bars, divided
1 cup milk
1 box Jello instant vanilla pudding (3.4 oz.)
1 Cool Whip (8 oz.)

In a large mixing bowl, combine the applesauce, yogurt, eggs, vanilla, and sugars. Beat until creamy. Stir in the diced apples. Combine the flour, baking soda, salt, and cinnamon. Slowly add to the apple mixture until thoroughly combined. Stir in 1 cup of chopped Snickers by hand.

Pour the apple batter into a 9x13 pan that has been sprayed with non stick spray. Bake the cake at 350* for 35 minutes. Remove from the oven and place on a cooling rack. Cool completely.

Whisk together the milk and pudding mix for 2 minutes. Fold in the Cool Whip gently. Spoon on top of the cooled cake and spread out. Place in refrigerator for about on hour to thicken. Serve with extra candy bar pieces. Makes 16 pieces.

Recipe Source:  Inside Bru Crew Life

Butterfinger Blondies

Why not bring you another sweet treat?!  I have been so good about trying sweet treats this month, not so great about trying new dinner recipes.  I have just been making old favorites like Zupa Toscana, Crockpot Ranch Chicken Tacos, and Crispy Ravioli.  I will be working on some new dinner recipes soon...I promise!

Anyhow, back to these bars.  They are delicious...super rich and wonderful.  They are a great way to use a leftover bag of Halloween candy and everyone will love them!  Enjoy :)

Butterfinger Blondies

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Preheat oven to 350°.  Cream butter and sugars in mixing bowl.  Add the vanilla and eggs and mix until incorporated.

On low add your dry ingredients (flour, salt and baking soda) until just combined.  Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.

Remove from oven and cool completely.

BUTTERFINGER BUTTERCREAM:

1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

InstructionsCream the butter and shortening together until smooth.  Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth.

Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)

Spread on your cooled blondies.

Recipe Source:  Six Sisters Stuff

Chubby Hubby Bars

Well, I know you love the name of these bad boys!  And doesn't the name just say "GOOD FOR YOU!" Ha!  You know how at the top of my blog it says Sometimes Healthy, Sometimes Delicious, Always Yummy? This is the indulgent portion of my blog for you :)

My husband is FINALLY working in his profession after many years of schooling.  Now he thinks I need to make treats for him to take into work all the time.  This really works out for me on many levels.  1) I am a food blogger, I like to cook.  2) My thighs will like me better.  I love to make sweets, and if I get to make them, taste them, and send the rest off for others to eat....all is well with the world!  3) I get to make new friends by bribing them with dessert.  

See.  Things are good around here!

Onto these bars.  They were inspired by Ben and Jerry's ice cream flavor.  I applaud those people that can come up with recipes like these.  And I am thankful they are willing to share :)

*UPDATE!  The hubs came home from work with a clean tray, excellent reviews, and some of his co-workers did not even get any...guess I better double my batch for next time :)

Chubby Hubby Bars


2 1/2 cups all purpose flour
1 cup (2 sticks) butter, room temp
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp coarse sea salt
1 1/2 cups coarsely chopped pretzels
1 (8oz) bag of Reese’s Mini cups (or 2 cups coarsely chopped full sized Reese’s)
1 (14 oz) bag of caramels, unwrapped
2 Tbsp water
2 cups semi sweet chocolate chips, melted
How to Make

Preheat oven to 350.

Spray a 9×13 pan lightly with cooking spray.

Beat together your butter and sugars until light and fluffy, approx 1 min.  Add eggs and vanilla, mix until incorporated.  On low speed add in your salt, baking soda and flour, mixing until just combined.
Slowly add in your Reeses and Pretzels, mixing until evenly distributed.  Spread in your prepared pan and bake for 25 minutes.  Let cool completely. Approx 30 minutes to an hour.

When cooled, melt your caramels and 2 Tbsp water in a microwave safe bowl stirring every minute until melted.  Pour over your bars.  Chill in fridge for 15 minutes to set caramel.

Melt your chocolate chips in a double boiler or microwave and spread over caramel.  Put back in the fridge for at least 30 minutes or until chocolate is set.  Cut into squares when ready to serve. The caramel will start to "leak out" after they sit for just a bit.  It is fabulous!

Recipe Source: Cookies and Cups

Peanut Butter S'mores Bars

Oh my.  These little babies are complete heaven!  As they cooked, the marshmallow fluff leaked out the top and got a little toasted, the chocolate and pb got all gooey, and the crust complimented it all very well!  

These are perfect for your next get together, I served them last night at a party and left with 2 empty plates ;)

Peanut Butter S'mores Bars

1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup graham cracker crumbs
16 peanut butter cups, regular size
1 1/2 cups marshmallow fluff*

*Fluff is pretty impossible to measure, so this doesn’t have to be an exact amount, just kind of eyeball it. As long as you have enough to cover the PB cups, you’re good to go.

Preheat the oven to 350 degrees.  Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.

In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy.  Beat in egg and vanilla until combined.  Scrape down the sides.  With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.

Spread 2/3 of the dough on the bottom of the prepared baking dish.  Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top.  Press the remaining dough on a non-stick surface into the shape of an 8×8 square.  Place the square on top of the fluff and press down lightly.

Bake for 30 minutes or until the edges just begin to brown.  Allow to cool for at least two hours* to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

*Originally I said the bars needed to cool for 8 hours, but after making them again I’ve realized they’re ready to go after only about 2.

Recipe Source:  The Sweet Life

Peanut Butter Brownie Trifle

We sure are missing our families this holiday season as we are thousands of miles away from all of them, but overall I must say that it has been a relaxing time.  No rushing around from house to house, eating 3 dinners in one night, etc.  We ate our Christmas dinner this year with some other friends that didn't make the trek back West to visit their families as well.  I was in charge of a few items on the Christmas dinner menu, one of them being dessert. I had just seen this and thought it would be great to take on over.  It was.  It is very rich, but really...you can never go wrong with a trifle!

Peanut Butter Brownie Trifle

1 batch of your favorite brownies, cooled and cubed

1 large box instant chocolate pudding, prepared as directed

1 bag of peanut butter cups, chopped

2 cups heavy cream

4 tablespoons sugar

1 cup peanut butter

1 cup powdered sugar

2 tablespoons milk

8 ounces cream cheese, at room temperature

With electric mixer, beat heavy cream and sugar until thick. Refrigerate. 

In another bowl add peanut butter and cream cheese. Mix until incorporated. Add powdered sugar, and milk. Fold in 1 cup of the cream mixture.

Now layer. Starting with brownies, then peanut butter mixture, peanut butter cups, chocolate pudding and whipped cream...and repeat. Refrigerate before serving. 

Recipe Source:  Our Family Treat

Snickers Caramel Corn

My 3 old son thinks making popcorn is a pre-requisite to watching a movie together as a family.  A few nights ago, he got out Ratatouille and said "K, Mom....time to make popcorn!"  Well alright!  I had this recipe on file for a while and thought it sounded scrumptious, so we made it and then watched our movie.  I love that we are forming little traditions like this with our little family of 4 (even if it's only popcorn with a movie...hopefully a memory he'll remember always).

Did anyone have a lot less Trick-or-treaters than normal?  Some of my neighbors and friends said they are OVERFLOWING with candy still!    So here's one way to use some of that candy (vs. sitting down and eating a whole fun-size bag of candy bars)!  It turned out delicious, and I loved the chunks of Snickers in it.  I was out of peanuts, but I'm sure that would have made it twice as good!

After we ate it all ourselves, I thought how cute it would be to give away as gifts in little baggies tied up with some ribbon.  Darn...better make it again! :)

This recipe was also posted over at Kiki Creates.


Snickers Caramel Corn


8 quarts air popped corn (about 2 cups of kernels)
1 cup salted butter
2 cups light brown sugar, packed
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda
1 cup salted peanuts
30 “Fun Size” Snickers bars coarsely chopped
3 oz melted semi sweet chocolate (optional)


Preheat oven to 200°


Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.  Remove from heat and stir in your baking soda.  Pour over your popcorn and stir to coat evenly.  Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.  Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.


Remove from oven and stir in your coarsely chopped Snickers. Return to oven for 3 more minutes so the Snickers begin to melt slightly into the popcorn.  Remove from pan and transfer popcorn back to wax paper to cool.


Drizzle melted chocolate on top of popcorn if desired.  Let set and store in an airtight container.


Recipe Source:  Cookies and Cups

Rolo Cookies

As much as I love a great dessert with many ingredients, sometimes it is nice just to have one that has 4 ingredients as is done within a few minutes.  These were so easy, and tasty.


Rolo Cookies
From:  Our Family Treat

1 devils food cake mix
2 eggs
1/2 cup oil
rolos


Mix cake mix, eggs and oil together with spoon. Place about a tablespoon in hand, flatten, and place 1 rolo in the center. Roll into a ball.
Place on ungreased cookie sheet and bake for 8-10 minutes at 350.
Sprinkle with powdered sugar and enjoy!

"Better Than You Know What" Cake

I have often heard this cake referred to as "Better Than Sex Cake," which I've seen a few variations of, but this one has always been a favorite. I fixed it for the missionaries last night, and had to switch the name to "better than scriptures" cake.  For some reason, the other name didn't seem quite appropriate :)  It is so easy, but oh so tasty.

1 box chocolate cake mix
1 can sweetened condensed milk
1 jar caramel sauce (12 oz)
1 container Cool Whip
2 Heath or Skor candy bars, broken into small pieces (or toffee bits, 1/3 to 1/2 cup)

Bake chocolate cake mix as directed in 9 x 13 inch pan. When done poke holes in cake with wooden spoon handle. Pour 1 can Eagle Brand milk over top, then pour a jar of caramel sauce over milk. Let cool.  Frost with Cool Whip. Crush or break, in small pieces, 2 Heath or Skor bars, sprinkle over top of Cool Whip. Refrigerate. Simple and easy, but very good.

Caramel Apple Dip

This dip was so incredibly yummy!  It was a perfect treat for a Halloween-time get together.  I mean, what says Halloween like a caramel apple?!  This one will be made again in this house, and probably sometime very soon!  This one came from Mommy's Kitchen.

1 - 8 ounce block of cream cheese, softened
1/4 - 1/2 - cup your favorite caramel sauce (I used Ghiradelli)
1 - tablespoon light brown sugar
1 - cup marshmallow cream
1/2 - tsp vanilla extract
1/2 - cup of heath English toffee bits
6-8 - golden delicious or granny smith apples, sliced

Blend cream cheese and marshmallow cream in a medium mixing bowl until creamy. Add the caramel sauce, brown sugar and vanilla and blend until smooth. Transfer to a decorative bowl. Drizzle more caramel sauce over the top and sprinkle generously with toffee bits. Place the bowl in the center of a decorative platter, surround with freshly sliced apples and serve.

Strawberry Brownie Trifle

I wish I had taken this picture before the layers all blended together.  Oh well :)  I got this particular recipe from cooking club.  Thanks Erin!  There is something about trifles that is so elegant, the presentation is beautiful!  Maybe one of these days I'll get a trifle dish and it will look even better!

1 pkg. brownie mix
2 1/2 c. cold milk
1 pkg. instant cheesecake pudding mix
1 pkg. instant white chocolate pudding mix
1 carton frozen whipped topping, thawed
1 carton fresh strawberries, sliced
2 Heath candy bars, chopped (optional)

Prepare and bake brownies according to package directions for cake-like brownies. Cool completely. Beat the milk and pudding mixes for 2 minutes. Fold in the whipped topping. Cut the brownies into 1 inch cubes; place 1/2 in a glass serving dish. Cover with 1/2 of the pudding and 1/2 of the strawberries. Repeat layers. Sprinkle top with crushed Heath bars if desired

Toffee Apple Dip

My mom made this dip when I went home to visit over Christmas. It is fabulous! She first saw it on Good Things Utah, which always has fun new recipes. This one in particular is from Kneaders. I have only tried it with apples, but I want to try it with pumpkin bread, as the recipe suggests. Yummy!


8 oz. cream cheese, softened
1/2 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
1 1/2 toffee candy bars, crushed (or 1/2 bag toffee chips)

Mix all ingredients except for toffee bar together until incorperated. Refrigerate for at least 1 hour before serving. Add chopped toffee bars right before serving. Serve cold with Kneaders pumpkin bread, sliced apples or other fruit, or ginger snaps.

Snicker Salad

This is a summer BBQ classic for me.  I think it tastes like a caramel apple in salad form, but even better!

1 ( 5 oz) pkg. instant vanilla pudding mix
6 regular size Snickers bars chilled and sliced
1 c. milk
¼ c. seedless grapes
1 (12 oz) carton whipped topping, thawed
6 apples, peeled, cored, and chopped

Prepare the pudding using 1 cup of milk; blend together with whipped topping.
Add apples, candy bars, and grapes. Mix together and refrigerate until
Chilled.