Homemade Samoa Bars

We are always on the lookout for a new sweet treat. I am constantly baking with my boys to keep us all entertained during the day, especially in the winter. To top that, my hubby is constantly searching magazines and the internet for new food that he or I can whip up. He found these and I just had to make them. They are super impressive for company, so perfect for this season! I will tell you, I double the shortbread recipe, we LOVE to have a thick shortbread on the bottom of these decadent bars. Actually, we love double the crust on pretty much everything!

Homemade Samoa Bars

Printable Version

Shortbread (I DOUBLE this shortbread recipe, we prefer thick crusts)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup sugar

Coconut topping

4 cups shredded sweetened coconut

20 ounces store-bought

3 Tablespoons milk

1/4 teaspoon salt

10 ounces dark chocolate

Make the shortbread cookie base:

Preheat oven to 325ºF. Line a 13-by 9-inch metal baking pan with parchment paper, leaving an overhang on two sides.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 1 minute. Turn the mixer to low, and then carefully add the flour mixture to the bowl, beating just until combined and scraping down the sides as needed. (Do not overmix the shortbread dough or it'll be too crumbly to cut once baked.) Transfer the dough into the prepared baking pan and press it into an even, flat layer.

Bake the shortbread until barely golden, 15 to 18 minutes. Transfer the pan to a wire rack and let it cool completely while you make the topping.

Make the coconut topping:

Turn the oven up to 350ºF. Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes until it's toasted, stirring frequently to ensure even browning and so that it does not burn. Alternatively, you can do this in a large skillet on the stovetop over medium low heat, stirring constantly.  Remove the toasted coconut from the oven and set it aside.

Melt the caramels, milk and salt in a double-boiler by placing the ingredients in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combine the caramel mixture with the toasted coconut in a large bowl. Immediately spread the coconut mixture over the cooled shortbread, pressing it to adhere to the shortbread base. Work quickly, as the caramel mixture will begin to firm up and won't adhere if it cools too much. Let the bars sit at room temperature for 30 minutes.

Using the parchment paper overhangs, lift the shortbread out of the pan and onto a cutting board. Slice the shortbread into bars by spacing your cuts to make 3 columns down and 10 rows across to form 30 roughly 2-inch by 1-inch cookie bars.

Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of each of the cookie bars into the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.

Recipe from justataste.com

Makes About 30 cookie bars

Pretzel Peanut Butter Treats

It’s Valentine’s day!!! I had the best intentions of decorating my house this year for this romantic holiday....but this month has come and gone so quick! I missed it. Oops. Better luck next year, I guess:). I did get around to making these amazing little morsels, however. If you want your valentine to gain about 5 pounds, make them an entire batch of these! (I’ll warn you though, you will end up helping them eat every.last.one!) You know me, peanut butter and chocolate are my weakness. Make it white chocolate, and I melt. Literally! Enjoy!

Peanut Butter Chocolate Dipped Pretzels

Printable Version

1 cup creamy peanut butter

2 Tbs. butter, softened

1 cup powdered sugar

3/4 cup brown sugar

1-16 oz. bag Pretzels

6 squares chocolate (or white chocolate) almond bark

Line a baking sheet with wax paper and set aside.

Mix peanut butter and butter together. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. Add more powdered sugar until you reach this consistency.

Roll the mixture into small balls. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.

Melt the chocolate according to package directions. Stir occasionally until smooth.

Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Let sit until the chocolate is set.

Makes approx. 75 pretzel sandwiches

Recipe from Julieseatsandtreats.com

Neiman Marcus $250 Chocolate Chip Cookies (Amanda Style)

I'm not one for cookies.

I’m one for cookie dough!! Really, I could eat an entire bowl of cookie dough. I also love cookies right when they come out of the oven, and are still pretty much raw. After that initial hot cookie, I can stay away from the sweets that are trying to lure me in. However, when my sister made these for me, I could not resist them! They have blended oatmeal and finely grated heavenly chocolate pieces throughout. I eat all the dough I can, sneak a few right from the oven, and then throw the rest in the freezer so i have a good stash for later....and I try to do it all without my husband knowing, so I don’t have to share!

Neiman Marcus $250 Chocolate Chip Cookies (Amanda Style)

Printable Version

1 cup butter

1 cup sugar

1 cup brown sugar

2 large eggs

1 tsp. vanilla

2 cups flour

2 1/2 cups blended oatmeal

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

12 ounces semi sweet chocolate chips

4 ounces milk chocolate, grated

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda.

Add chocolate chips, grated Hershey Bar. Roll into 1 inch balls and place 2-inches apart on a cookie sheet.

Bake for 10 minutes at 375° or until golden.

Recipe from Amanda

Makes about 40 cookies

Peach Crisp

It’s the end of peach season, and I am dreading it! I have been enjoying peaches daily for months on end, and I can’t stop making this peach crisp. I am soaking up every last delicious peach morsel that I can. This dessert has been the request of my fruit-hating husband time and time again, and it will work for yours, too:).

Peach Crisp

Printable Version

Peach mixture

6 cups peeled and diced peaches, about 8 large peaches

1/2 cup sugar

1/2 Tbs. flour

1/2 tsp. cinnamon

Crisp mixture

2 cups quick oats

2 cups flour

2 1/2 cups brown sugar

1/2 cup white sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. ground cloves

1 1/4 cups butter, melted

Preheat oven to 350 degrees. Mix peaches, white sugar, 1/2 Tbs. flour and cinnamon together and spread mixture evenly over the bottom of a greased 9x13 inch dish. In a large bowl, combine oats, 2 cups flour, brown sugar, white sugar, baking powder, baking soda, cinnamon, cloves, and melted butter together. (This mixture will be crumbly). Crumble evenly over apple mixture. Bake at 350 degrees for 45 minutes.

Serves 12-15

The Best Pumpkin Snickerdoodles

I labeled these “the best” pumpkin Snickerdoodles, because, I think they are! They have the perfect amount of pumpkin and spice to them (because I added to to original recipe), without losing the whole “snickerdoodle cookie” effect. Honestly, I ate about 3 straight from the oven (I’m pregnant or I’m sure the dough would have been consumed in large quantities), and at least 5 more throughout the evening. I’m not proud to admit it, but I guess that is a testament to just how yummy they are! Just as a disclaimer, these are a “cakey” cookie, so if a nice chewy cookie is what you are looking for, look the other way! All my friends and neighbors that I shared them with loved them as much as I did, I hope you do too!

The Best Pumpkin Snickerdoodles

Printable Version

Cookies

1 cup unsalted butter, at room temperature

1 cup granulated sugar

1/2 cup light brown sugar

1 cup pumpkin puree

1 large egg

2 teaspoons vanilla extract

3 3/4 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 tsp. pumpkin pie spice

Coating

1/2 cups granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Dash of allspice

In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.

In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and pumpkin pie spice. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Recipe from Teddy and seededatthetable.com

Makes about 60 cookies

Lemon Muddy Buddies

It doesn’t get much better than peanut butter and chocolate, especially for me. That is definitely my weakness, in fact, every year for my birthday, my husband whips up this Choco-Peanut Butter Delight. It hits the spot...I wish he made it every month, not just once a year! With that said, I made peanut butter chocolate desserts so often that I decided to please my husband for once! He is all about tart lemon desserts, so when I saw these Lemon Muddy Buddies, I had to give them a shot. Can you guess who is the one who binged on them?! Yep, ME! Of course. I just couldn’t keep my little fingers away from these, and you won’t be able to either:)

Lemon Muddy Buddies

Printable Version

8 c. Rice Chex cereal

1 c. white chocolate chips or candy melts

1/2 c. lemon curd

1/4 c. butter

1 1/2 c. powdered sugar

Melt white chocolate, butter, and lemon curd in a small saucepan over low heat, stirring constantly.

Pour Rice Chex into a large paper bag (grocery size) and pour melted lemon mixture over cereal. Fold the bag to seal and shake to coat cereal.

Add powdered sugar to paper bag and shake once more to coat.

Spread out on cookie sheet to cool; once completely cool, store at room temperature in airtight containers.

Recipe from lemontreedwelling.com

Makes about 8 cups

Peanut Butter No Bake Cookies

No bake cookies are my easy go-to late night snack. I don't have to turn on my oven, which is one less thing to do.They are such a quick fix for chocolate...unfortunately, I usually eat about 10 of these babies without slowing down! I just moved and I couldn’t find my cocoa powder, so I quickly search for a straight peanut butter recipe. HOLY COW! I loved these! Unlike the chocolate ones, these cookies have brown sugar. It creates such a delicious depth of flavor in them. MMM my mouth is watering right now!

Peanut Butter No Bake Cookies

Printable Version

1 1/2 cups old fashioned oatmeal

3 1/2 tbsp. peanut butter

1/2 tsp. vanilla

1 cup brown sugar

1/4 cup milk

1/8 cup butter

Spread a sheet of wax paper onto your counter to cool cookies on.

In a large bowl add oatmeal, peanut butter and vanilla, set aside.

In a medium saucepan combine sugar, milk and butter and cook over medium heat and bring to a boil. Boil mixture for a full minute.

Remove from the heat and pour oatmeal mixture into saucepan and stir until oatmeal is completely coated.

Spoon out cookie sized scoops onto the waxed paper and allow to cool until set and firm. Store in an airtight container.

Makes about 30 cookies

Recipe from www.stillmagnolias.blogspot.ca

Oatmeal Cream Pies with Salted Caramel Buttercream Frosting

We found this little cookie shop just down the road from our new house. They have these delightful oatmeal cream pies that we just haven’t been able to stay away from! However, at $1.50 a piece we have been racking up quite the bill! When I saw a recipe on my friend, Melanie’s, blog, for Double cruncher cookies, I knew it would be the perfect recipe for my attempt at the oatmeal cream pies. So, I decided to go for it! I added a little more “crunch” than both the original cookies and recipe have, and added this heavenly salted buttercream frosting to the center. You won’t regret. My husband has been raving over them all night, as well as the neighbors I shared them with! If you want some raving yourself, make these, tonight.

Oatmeal Cream Pies with Salted Caramel Buttercream Frosting

Printable Version

Cookies

1 cup butter (2 sticks), softened to room temperature

1 cup granulated sugar

1 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups rolled oats

1 cups crushed cornflakes

1 cup rice crispie

1 cup sweetened, shredded coconut

Preheat the oven to 350 degrees F.

In a large bowl (of a stand mixer or with a handheld electric mixer), cream together the butter and both sugars until the mixture is light and fluffy, 2-3 minutes. Add eggs and vanilla and mix to combine. Stir in the flour, baking soda, and salt. Add the oats, cornflakes, rice crispies, and coconut. (Just a side note, I like to shred my coconut a little further in a food processer). Stir until combined.

Shape the dough into 1-inch balls and place about 2 inches apart on silpat or parchment-lined baking sheets (or lightly greased baking sheets). Bake for 10 minutes until lightly browned around the edges but still slightly soft in the middle.

Remove to wire rack to cool completely.

Spread frosting (recipe below) on the underside of half the cookies and top with the other half of the cookies (pretty sides facing out).

Cookie Recipe from Mel’s Kitchen Cafe

Makes about 24 sandwiches (48 cookies)

(If you make mini cookies, it makes about 80 cookies, or 40 sandwiches)

Salted Caramel Buttercream

2 sticks unsalted butter, room temperature

20 bite sized caramels

2 T. heavy cream

2 c. powdered sugar

heaping 1/2 tsp. kosher salt

First, melt the caramel with the heavy cream. You can pop it in the microwave for 30 second increments, until the caramel is smooth, it takes about 1.5 minutes in my microwave. Allow it to cool in the fridge for about 10 minutes, stirring to help it cool evenly.

Meanwhile, whip the butter for about 30 seconds on med-high speed, so it gets fluffy. Add in one cup of powdered sugar, and mix until it’s all combined. Once the caramel is cool to the touch, turn the mixer on medium speed and then drizzle the caramel into the frosting. (If it’s too hot, it’ll melt the buttercream, so be patient.)

Beat until fluffy. Then add in the other cup of powdered sugar and the salt, a 1/4 to a 1/2 t. at a time, mixing and then tasting after each addition to make sure you don’t add too much. A little goes a long way with the salt. Once it tastes the way you want it to taste, frost your cookies!

Buttercream recipe from bakeitinacake.com

Makes enough frosting to make 24 sandwiches

(Or enough for 40 mini cookie sandwiches)

Lemon Custard Cake

Lemon. Mmmm Lemon. Whenever I ask my husband for a dessert suggestion, he comes up with something with lemon in it! its actually a really good balance because whenever i choose it is definitely chocolate and peanut butter! So a light, fluffy, lemon cake is a great way to mix up our dessert menu. This custard was so creamy with a nice cakey base. The tart level was perfect for our liking, leaving quite a tang on your toungue. It is also super quick and easy which makes this busy momma happy!

Lemon Custard Cake

Printable Version

3 large eggs, separated

1/2 cup granulated sugar

2 tablespoon all purpose flour

2-3 tablespoons grated lemon zest

1/4 cup fresh lemon juice

1 cup milk

1/4 teaspoon salt

Confectioners' sugar for dusting

Preheat the oven to 350F. Set a kettle of water to boil. Grease with cooking spray six 6-ounce custard cups, and place them in a roasting pan.

In a large bowl, whisk together the egg yolks and granulated sugar until the mixture is light; then whisk in the flour. Gradually whisk in the lemon zest and juice, and milk.

With an electric mixer, beat the egg whites and salt until soft peaks form. Add to the lemon mixture; gently fold in with a whisk (the batter will be thin).

Divide the batter among the prepared cups. Place the pan in the oven and fill with boiling water to reach halfway up the sides of the cups. Bake until the puddings are puffed and lightly browned. 20-25 minutes. Invert out of cups and serve at room temperature or chilled(we loved it this way), dusted with confectioners sugar.

Recipe from cathiecooksfood.blogspot.com

Make 6 custard cups

Ice Cream Crunch Bars

O summertime. What a great excuse to eat ice cream on a daily basis...you see I  live in the middle of hot, humid nebraska and I play outside with my boys all day!! I am usually not the type to dish up a bowl of ice cream, but make it taste like deep fried ice cream without all the work, and I’m in. You can make up to 15 bars at a time, freeze them, cut them, and throw them each in an individual zip-top bag and your grab-n-go ice cream is ready!

Ice Cream Crunch Bars

Printable Version

3 cups Rice Krispie Cereal

2 cups shredded sweetened coconut

3/4 cups brown sugar

8 tablespoons butter melted

1 cup mini chocolate chips

1/2 gallon vanilla ice cream, softened to the consistency of soft serve

Optional but even more delicious: Heat a large skillet over medium low heat and add coconut. Toast, stirring constantly, until golden brown. Remove from heat.

Preheat oven to 300 degrees.  Line a 9×13 inch pan with foil, extending a little over the edges of pan.

Place Rice Krispies, coconut, and brown sugar in pan.  Drizzle butter over mixture and combine well. Bake for about 20 minutes, stirring every 5 minutes during cooking time.  Remove from oven when toasted and golden brown and let mixture cool completely.

Remove half of crispy mixture and spread remaining half in an even layer on the bottom of prepared foil lined pan.  Gently spoon softened ice cream on top of mixture.  Use a spoon and very gently spread mixture, being careful to not lift up crisp from bottom of pan.  Spread ice cream out evenly and then top with mini chocolate chips, then remaining crisp mixture.  Gently press top crisp into ice cream with hands.  Cover pan with plastic or foil and chill until firm (preferably overnight.)  When ready to serve, use foil to completely remove ice cream from pan.  Slice into 15 squares and serve.

Recipe from Our Best Bites

Makes 15 bars.

Amazingly Moist and Fluffy Cupcakes

O box mixes. What a wonderful thing that these little gems are. Really, they make pretty good cakes for how effortless they are. Recently my sister came upon this Jazzed Up version of a cake mix, and she was freaking out! It is her new favorite recipe, she made it 3 times in one week! So, naturally, I had to give it a shot. I MIGHT have made it twice this week already! The cupcakes are so moist and fluffy, while being dense at the same time. It is really impressive for just adding a few ingredients to a cake mix! I hope you enjoy it as much as we have, and try the cream cheese frosting on top that I posted last week, you won't regret it!

Amazingly Moist and Fluffy Cupcakes

Printable Version

1 (18.25 ounce) box white cake mix (you might need 2 mixes)

1 cup all-purpose flour

1 cup granulated white sugar

3/4 teaspoon salt

1 1/3 cups water

2 Tablespoons vegetable or canola oil

1 teaspoon vanilla extract

1 cup sour cream

4 large egg whites

Preheat oven to 325°F. Place cupcake liners in cupcake pans, or if making a cake, grease 9x13 inch pan.

In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

If making cupcakes, fill prepared cupcake tins, and  fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

If making a cake preheat oven to 350, pour all of batter into prepared 9x13 inch pan, and bake for 30-33 minutes, or until toothpick inserted in center comes out clean.

*Note: Most companies have downsized the size of their cake mix. I recommend buying a 2nd mix and adding in the missing ounces to the first box. Some people have had success with just a small mix, however.

Makes 1-9x13 inch cake or 36 large cupcakes

Recipe from http://www.recipegirl.com