1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
- Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
I found these delicious blueberries covered in yogurt on Pinterest and just had to give them a try. My kids loved them! They are the perfect little treat and healthy, too!
2 cups blueberries (frozen or fresh)
Greek Yogurt (honey or vanilla flavors work the best
- Poke a blueberry with a toothpick and dip/swirl blueberry into yogurt
- Use an additional toothpick to slide blueberry off of the first toothpick and place on to a cookie sheet
- Repeat until all blueberries are covered with yogurt
- Place cookie sheet into the freezer for about an hour
- Remove from freezer and move all covered blueberries into freezer safe zip-lock bag
Limes to me scream summer and we are just a few weeks in so I thought I’d make some Creamy Lime Squares
1 cup flour
1/4 cup powdered sugar
1/4 tsp salt
1 stick unsalted butter, cold
2/3 cup fresh lime juice (about 6 limes)
1 1/4 cup sugar
1/4 cup flour
2 tsp lime zest
green food coloring (optional if you want to make a darker green)
powdered sugar for topping
Preheat over to 350.
- Combine the powdered sugar, flour and sea salt in a large bowl.
- Cut in the cold butter and work with your fingers until the mixture resembles cornmeal.
- Press into a greased nine inch pan and bake for 20-25 minutes, or until golden.
- Whisk together the granulated sugar and flour in a bowl.
- Add the eggs, one at a time, whisking well after each addition.
- Add the zest, lime juice and optional food coloring and mix until everything is smooth and combined.
- Pour filling over hot crust and return to over to bake for 20 minutes.
- Let cool completely in the pan before slicing and dusting with powdered sugar.
I love cinnamon rolls! My sister and I used to make them when we were little and sell them on the corner like a lemonade stand but with cinnamon rolls. Ahh, the memories. But today we are going to do a little twist on the traditional cinnamon roll with Cinnamon Roll Cake.
Cinnamon Roll Cake
2 packages Buttermilk Biscuits (you may have a few left over)
1/4 cup butter, melted
3/4 cup white sugar
1 tsp. cinnamon
1 1/2 cups powdered sugar
1/4 cup butter, softened
1 tsp vanilla extract
2-3 tbsp milk or heavy cream
- Preheat over to 350 degrees F. If you don’t have a pre-seasoned skillet, rub about 1 tsp of vegetable oil on the bottom of the skillet and set aside. (this is for an 8-inch skillet)
- Remove the biscuits from the packages.
- Using a rolling pin, roll each of the biscuits very flat and thing.
- Dip each biscuit in the melted butter, shake off the excess and then dip the biscuit in the cinnamon and sugar mixture make sure to cover both sides. Shake off the excess.
- Roll up each biscuit and place the rolled up biscuit on the outside of the skillet in a circle fashion, spiraling towards the inside of the skillet.
- Bake for 18-20 minutes.
- Meanwhile, prepare the frosting by beating together the powdered sugar, butter, and vanilla extract. Slowly add in the milk or heavy cream until desired consistency is reached.
- Remove the cake and let cool for about 5-7 minutes before frosting.
- Pipe the frosting over the cake and cut in to slices.
These are my go to cookies for any day that I need some cookies for myself or to impress others. They’re a chocolate lovers dream. Here’s the original recipe.
1 cup butter, softened
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonful onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.