peanut butter & chocolate banana bread.

i realize i am not the first one to ever do this but i wanted to make sure that you knew about it. 

i love banana bread. 

i love reese's peanut butter cups.

and 

now i love reese's peanut butter cups in my banana bread. 

 

 i used one my favorite banana bread recipes and added a bag of mini reese's peanut butter cups. they are perfect. 

sooo easy and sooo good.

you're welcome.  

 

pumpkin pie snickerdoodle bars.

when i found this recipe on pinterest, i knew i had to make it. i love, love snickerdoodle blondies and i am obsessed with anything pumpkin so i was convinced this might just be my favorite dessert ever. 

that is why i was sort of sad when we tried them and decided they were "good" not "amazing" like i thought they would be. don't get me wrong...we definitely ate our piece and matt even went back for more but it wasn't exactly what we were thinking it would be:

first, the pumpkin layer isn't terribly sweet. i would love for it to taste more like the pumpkin brownies or bars i have made in the past. however, i think it is right where it is supposed to be for "pumpkin pie" flavor...so if you love pumpkin pie then this might be perfect for you.

second, i was definitely expecting the snickerdoodle layer to be more like the snickerdoodle blondie bars and it wasn't. it ended up being a little drier than i thought it would be. maybe i over baked it but i would definitely want it to be a little moister.


so really, we just want it to be a little sweeter...big surprise there! and maybe a little softer (if that makes any sense).


i'm not giving up on this...i think if i play around a little bit, this could really be a phenomenal dessert :) 


p.s. as you can tell i didn't do the white chocolate drizzle...i'd be curious to try it next time!

pumpkin pie snickerdoodle blondies:
--recipe from lovin from the oven

snickerdoodle layer: 

3 cups flour 
2 tsp baking powder
1 tsp salt 
2 cups brown sugar, packed
1 cup butter, room temperature 
2 eggs, room temperature 
1 Tbsp vanilla 
-----
pumpkin pie layer: 

1 cup flour 
1 cup white sugar
1 stick butter, room temperature
1 tsp baking powder 
1 tsp salt 
1 tsp pumpkin pie spice 
2 eggs, room temperature 
1 1/2 cups canned pumpkin puree 
-----
topping: 
2 Tbsp white sugar
2 tsp cinnamon 
-----
drizzle: 
1 oz white chocolate, chopped 
1/4 tsp pumpkin pie spice 


preheat oven to 350. grease or use wax paper in a 9x13 pan.

to make snickerdoodle layer:

in a large bowl, combine flour, salt, and baking powder. set aside. in another large bowl, mix butter, sugar, egg, and vanilla. beat until smooth. 


add flour mixture to butter mixture and mix until well combined. spread in prepared pan. 


to make pumpkin pie layer:
beat butter and sugar in a large mixing bowl. add the other ingredients and mix until well combined. spread layer over the snickerdoodle layer.


to make topping: 
combine the sugar and cinnamon. sprinkle evenly over the pumpkin pie layer. 


bake for 33-40 minutes or until a toothpick inserted comes out clean. allow bars to cool completely. 

to make drizzle: 

melt chocolate in a microwave safe bowl on low power. add pumpkin pie spice and mix. drizzle over bars and let harden.


store bars in a covered container.

blueberry upside down cake.

i love summer. 

it is my favorite time of the year. 

i also love fruit. 

so i absolutely love summer so i can get fresh fruit...so yummy! 
 
i had a bunch of blueberries in my fridge that needed to be used so i decided to go ahead and make a recipe i had "pinned" earlier this summer. 

for father's day this year i made pioneer woman's blueberry coffee cake...it was delicious. unfortunately, i never got any pictures. 

lucky for me, this time i did. 
 

blueberry upside down cake:
--recipe found at thibeault's table 

1/4 cup butter, melted
1/2 cup brown sugar 
2 cups blueberries (fresh or frozen) 
1 tablespoon lemon juice 
-----------
1/2 cup butter
3/4 sugar 
1 egg 
1 teaspoon vanilla 
-----------
1 1/3 cup flour 
2 teaspoons baking powder 
1/4 salt 
1 teaspoon cinnamon (optional) 
------------
3/4 cup milk

mix melted butter with brown sugar and pour into either an 8x8 or 9x9 square pan. spread evenly. sprinkle with blueberries. drizzle with lemon juice. 

in a large mixing bowl, beat together butter and sugar until light and fluffy. add egg and vanilla. mix until combined. 

in another large bowl, sift together flour, baking powder, salt, and cinnamon, if using. 

add to butter mixture, alternating with the milk. stir to combine. 

drop batter over blueberries. bake at 350 for 35-45 minutes. let cool in pan for ten minutes and turn out onto a plate.

s'mores cupcakes.

i made these cupcakes for this first time this past weekend. i found them on pinterest and my mom asked me to make them for the family for fourth of july. 

for someone who isn't completely in love with chocolate...you really wouldn't know it because i sure keep making over-the-top chocolate desserts.  

ultimate brownies.
s'mores bars.
cookie dough topped brownies.
oreo brownies.

yeah. so. anyway.


these cupcakes are made from scratch and are super yummy.


the marshmallow fluff center is creamy and ah-mazing. 


and, the graham cracker buttercream is basically fantastic. 

the recipe is from your cup of cake. this is the first of her recipes that i have made and i have no doubt that it won't be my last. 

s'mores cupcakes:
--recipe from your cup of cake

chocolate cupcakes:

1 ¾ cup sugar

¼ cup brown sugar

1/2 cup vegetable oil

1 cup sour cream

2 teaspoons vanilla extract

2 eggs

2 cups flour

1 cup cocoa

1 1/2 teaspoons baking powder                          

1 1/2 teaspoons baking soda

1 teaspoon salt

¾ cup boiling water

graham cracker crumbs

marshmallow cream centers:

4 oz cream cheese

½ cup marshmallow cream

1 ½-2 cups powdered sugar

craham cracker buttercream:

8 oz cream cheese

½ cup butter, softened

4 cups powdered sugar

¾ cup graham cracker crumbs

1 teaspoon vanilla

2-3 tablespoons whipping cream or milk (i used milk) 


directions: 
preheat your oven to 360 degrees and line two cupcake tins with liners (this makes about twenty four cupcakes).  spoon about a teaspoon of graham cracker crumbs on the bottom of the liner.

in a large bowl, mix sugar, brown sugar, and oil for about three minutes or until smooth. add sour cream and vanilla to sugar mixture.  

add eggs one at a time. gently mix to incorporate. 

in another large bowl, sift together flour, cocoa, baking powder, baking soda, and salt. 

alternating between the two, add dry ingredients and boiling water to the sugar mixture. mix to combine. 

fill liners about 3/4 full.

bake for 18-22 minutes or until a toothpick comes out clean.
let completely cool before adding the cream centers. 

marshmallow cream centers: 
in a large bowl, beat cream cheese, marshmallow cream, and powdered sugar. add more powdered sugar to taste. 

when cupcakes are cooled, remove a small section in the top and pipe the cream into it. 


graham cracker buttercream: 
in a large bowl, beat cream cheese with the butter until fluffy. add powdered sugar, vanilla, and graham cracker crumbs. the mixture will resemble cookie dough until you add enough milk or cream to create buttercream consistency. pipe frosting on top of marshmallow cream filled cupcakes. 

you can also drizzle chocolate and sprinkle with mini marshmallow, only if you want. 

but seriously, why wouldn't you?  

ultimate brownies.

i have a new addiction. 

it is taking over my life. 

it is called pinterest. go check it out. 

but then again, don't blame me when you are unable to stop pinning. 

i have found a bazillion new recipes i want to try as soon as possible. 

seriously though.

cookie dough + oreos + brownie. can you get any more over the top?! 


i cheated and used premade cookie dough tonight. this dessert is super easy to make and literally was in my oven in less than ten minutes and i only used one bowl. what more could you ask for? 


p.s. i only ate about two bites of this and it was more than enough :) 

 

oh, and they are definitely going to work with me tomorrow. 

ultimate chocolate chip cookie n' oreo fudge brownie bar: 

--recipe from kevin & amanda

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg double stuffed oreos
1 family size brownie mix (9 x 13)
1/4 cup hot fudge topping  (optional) 

preheat oven to 350 degrees.

in a large bowl with an electric mixer on medium speed cream sugars and butter for three to five minutes. add in the eggs and vanilla. mix well. in a another bowl, whisk together the flour, baking soda and salt. slowly add to butter mixture. stir in chocolate chips. spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. add layer of oreos.  make brownie mix. you can add an optional 1/4 cup of hot fudge topping to the mix to make them more "fudgey." pour the brownie batter over the cookie dough and oreos. 

bake at 350 degrees F for 45-55 minutes. 

(i only baked mine for about 30 minutes)

this can be made in a 8x8 pan -- just half the cookie dough recipe. 

s'mores bars.

i wrote this post a LONG time ago but never got around to baking/taking pictures of them. i finally got a chance to bake tonight :) 

as you may have noticed, i like to bake. a lot. and i like to bring whatever i bake for others to enjoy. because i'm nice like that. so whenever my family gets together, everyone knows i'll be bringing a dessert. and i'm okay with that. and it all started with these sinfully delicious bars. ok, so i realize i make a lot of bars. i'm ok with that as well. i honestly don't remember where i found this recipe. i obviously didn't make it up...it was probably from all recipes. the original recipe is for an 8x8 pan which in my opinion is not enough. especially if you plan on taking the bars any where. plus, if you are going to go through all the effort, you might as well make a 9x13 pan.

so on a side note -- my cousin (whom i love dearly) asked for this recipe so she could make it on her own. i asked her how it went and this was her response: ummmm.... i'm going to need an inside tip or something. can you buy graham cracker crumbs? do you use all that butter? mine just weren't as good as yours...

i love her.

on a second side note -- these were also a huge hit at cookie club. so you know you can't go wrong.

graham cracker layer: 

½ cup butter

¾ cup sugar

1 egg

1 teaspoon vanilla

1 1/3 cup flour

¾ cup graham cracker crumbs

1 teaspoon baking powder

¼ teaspoon salt

chocolate layer:

3-4 hershey's chocolate bars

marshmallow layer:

1 cup marshmallow crème/fluff

preheat the oven to 350 degrees. beat butter & sugar together until light and fluffy. add egg and vanilla. mix well. in another bowl, stir in flour, crumbs, baking powder, and salt. add flour mixture to butter mixture. beat until blended.

Press half of the dough into a lightly greased 8x8 pan. arrange chocolate pieces over dough. spread crème on top (this part is a pain – it is sooo sticky! i don't really have a tip so good luck!). 

layer the second half of the dough on the top of the marshmallow layer.

bake 30-35 minutes or until golden brown.

blueberry lemonade cupcakes.

it feels like forever since the last time that i wrote a post. i definitely miss it! i have missed baking, too! 

i have wanted to make some type of blueberry lemonade cupcake for a while now. since school is out, it hasn't rain today (yay!) and matt is out golfing, i figured today would be a perfect day to bake! i googled recipes for lemonade cupcakes just to see what was out there. most of the ones are for pink lemonade cupcakes. but i found one for strawberry lemonade and decided to go with that version. the original recipe can be found over here at hil's blog. 

i did change a couple things. obviously i used blueberries instead of strawberries. i also added 3 T of thawed lemonade concentrate to my frosting to give it more of a lemonade flavor. i also added some food coloring to get my frosting a funkier bluish/purplish. another thing i tried was adding yellow food coloring to the batter. i only made four cupcakes with the yellow. it ended up being a pretty intense yellow but i kinda like it...definitely looks more lemonade-y than the white cupcakes, for sure. 

so white or yellow?!

 

oh, and the only other thing i would have done had i actually had some, would have been to add blueberry vodka. i think that would be amazing! am i wrong?!

cookie dough topped brownies.

these have to be the easiest homemade brownies in the world. everything is mixed in a sauce pan. it is fabulous.

plus, cookie dough is amazing. i could eat it every day. 

i have made these a couple times before and every one loves them. they are super rich so don't try to eat the whole pan. you might get sick. don't say i didn't warn you. 

but this time, i decided to make brownie cupcakes...i think they turned out super cute!

like i said, these are super easy and i would almost bet you have everything you need for them in your kitchen right now.

cookie dough covered chocolate brownies + printable version
--mel's kitchen cafe

brownie layer:

1 12-ounce bag semi-sweet chocolate chips (i use milk chocolate chips)
1 cup butter
1 1/2 cups sugar
4 eggs, room temperature

1/2 teaspoon salt
1 1/2 cups flour
cookie dough layer:
1/2 cup butter, softened
1/2 cup dark brown sugar
1/4 cup sugar
3 T milk
1 t vanilla
3/4 cup flour
pinch of salt
chocolate chips

preheat your oven to 350 degrees. cut butter into small chunks and place in a medium saucepan with chocolate chips. melt over low heat, stirring constantly.

remove from heat when chips are fully melted. 

mix sugar into the melted chocolate mixture. add eggs, one at time. finally, add flour and salt and beat until air bubbles begin to form. pour batter into a greased 9 X 13-inch pan. 

bake for 20 minutes and the turn heat down to 325 degrees and bake for 10 more minutes.

cool completely and frost with cookie dough icing.

in a bowl, cream together butter and sugars until fluffy. mix in vanilla and milk. gradually add the flour and salt. stir in as many chocolate chips as you like.
cut into bars and store in refrigerator.

banana cinnamon chip muffins.

so i haven't blogged in forever. i had so many recipes i wanted to try out and take pictures over the holidays but i was so busy that i just didn't get around to it. i really wish i had. i found some great recipes.

i hadn't planned on not posting something for such a long time but after the holidays, i was kind of on a sugar overload. i really didn't want anything sweet in the house. oh yeah, and when you opt for stretchy pants over jeans...it is probably a sign you've had too much sweetness in your life. 

anyway, here is a recipe i have wanted to try for a while. today was a snow day for us...a perfect excuse to bake, right?!

i use the cinnamon chips in one of my favorite recipes, snickerdoodle blondies. i love them...so i am so glad i have another recipe to use them in!

banana cinnamon chip muffins + printable recipe
--recipe from your home based mom

2 1/4 c all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

2 1/4 c ripe mashed banana
1/2 c granulated sugar
1/2 c sour cream 

1/4 c vegetable oil
3 large egg yolks
1 tsp vanilla extract

1 c pecan or walnut pieces (i didn’t use)
3/4 c cinnamon chips

preheat your oven 400 F. line 12 muffins cups with liners or spray with non-stick spray.

in a large bowl, mix flour, baking powder, baking soda, and salt together.

combine banana, sugar, sour cream, oil, egg yolks, and vanilla in another bowl.

add the banana mixture to the flour mixture and stir just to combine. do not over mix. it will make them tough. 

fold in nuts and cinnamon chips. fill muffin tins about 2/3 to 3/4 full.

bake muffins at 400 degrees for 8 minutes. adjust temperature to 350 and bake for 8-10 minutes more. let muffins cool in tins for about 5 minutes and transfer to cooling racks.