Chocolate Peanut Butter Pretzel Bites

Holy AMAZING, Batman!

If you're looking for a simple dessert that is both sweet and salty, I've found your kryptonite.  Or your salvation.  I guess it depends on which comic we're reading because now I'm confused!  ;)

Ingredients:
2 C creamy peanut butter, divided
3/4 C butter, softened
2 C powdered sugar, divided
4 C broken pretzel twists, divided,
2 C semi sweet chocolate chips, divided
Directions:
1. Line a 9"x13" baking pan with foil and a little overlay.  Lightly spray with a non-stick cooking spray.
2. Beat 1 1/4 C peanut butter in and butter in a large bowl until creamy.  Gradually beat in 1 C powdered sugar.
3. Stir in remaining 1 C of powdered sugar, 3 C of pretzel pieces, and 1/2 C of chocolate chips.  Press evenly into prepared baking pan.

4. Microwave remaining 1 1/2 C chocolate chips and 3/4 C peanut butter on medium, uncovered, in a microwave safe bowl for 45 seconds.  Stir. If necessary, return for 10-15 second intervals until completely melted.
5. Spread chocolate peanut butter evenly over pb/pretzel/powdered sugar layer.
6. Top with remaining pretzel pieces, pressing down gently into the chocolate layer.
7. Refrigerate at least three hours, or until firm.  Lift out of pan and peel off foil, then cut and serve.

Warm Pockets of Love, AKA: Nutella Puffs

Today, I dedicate this 199th post of my blog to my best friend in the whole world - Heidi.  We met one fateful day back in December of 1993, right before taking the high school freshman entrance exam at our high school.  She was going to move into the neighborhood, and while my mind is fuzzy, I believe we carpooled that early morning to the test.

Since then, we have (arguably) grown up: we've learned how to drive together, gone to away to different colleges, gotten married, she's had kids and cats, I've had gardens and dogs, and I've managed to move 2000 miles away.

However?  When I pick up the phone, or am lucky enough to visit home?  It's like I never left.  She is one constant in my life that I hope never changes.  I'm lucky to have such an amazing friend, and if I could send her warm pockets of love today, I absolutely would.  She deserves only the best.  Happy 32nd birthday, girl!  Here's to the next 19 years!!

On a side note - these other warm pockets of love (and Nutella) are super easy to make and take very little time or effort on your part, but everyone will love them.

 What you'll need...
1 pkg crescent dough (I used the sheets)
1/2-1 C of Nutella
1/4 C sugar
1 tsp cinnamon

Directions:
1. Combine cinnamon and sugar and place in a bowl/shallow plate.
2. Unroll crescent dough - smooth out with fingers or a roller.

3. Using a rotary pizza cutter, cut the dough into 12, roughly equal, rectangles.
4. Drop Nutella into the middle of each rectangle.  You can use as much or as little as you want, just stay away from the edges.
5. Pinch all edges together (like a ravioli), then coat both sides in the cinnamon sugar mixture.
6. Place on a lined cookie sheet (for easy clean up)
7. Follow the instructions on the crescent roll package.  Just watch for the pockets to turn a nice golden color.

8. Serve warm and enjoy.

This is absolutely perfect as it is (To Bridget Jones!), but it would also be nice with ice cream.  (But, what wouldn't be?)

I served two to my husband, then he ate my second one, then he ate two more off the platter before I had even noticed he'd left the room.

Seriously addicting, like an awesome friend who's just waiting for you to come home.  Love you, Heid!

Apple Pie Bites

Once I saw this recipe, I knew it had to be mine.  In fact, it was part of my inspiration for my down home cooking party.  That, and the meatloaf, of course!

So few ingredients make such an awesome dessert! I love when things are simple, partly pre-made, and delicious when you're done!

What you'll need:
Pre-made pie dough (a 2 crust box)
1/2 C sugar
2 tsp cinnamon
3 T butter, melted
2 medium, tart apples (I used granny smiths), cut into 8 wedges

Directions:
1. Roll out pie dough (1 at a time)
2. Brush with  melted butter.
3. Combine cinnamon and sugar. Sprinkle over dough.
4. Cut dough into 8 strips.
5. Roll apple wedges on cinnamon sugar side of dough strips.
6. Brush tops with additional butter, and sprinkle with more cinnamon sugar.  Place on parchment paper lined cookie sheet.
7. Bake at 425 for 13-15 minutes, or until apples are softer and dough is lightly browned.

Chocolate Mint Triangles

Okay, so back in the early days of my blog.

Really early, like May 2011, y'all, I made a post about After Dinner Mint Triangles.

It didn't turn out well that first time.  Tasty?  Yeah, you betcha.  Pretty?  Not so much.

This time, I put in my best girl, Ashton, on it, and she made that recipe work!

Ingredients: (Crust)
2 pkg Grasshopper Cookies (or Thin Mints),  finely ground
1 stick of butter (1/2 C)
1 1/4 C semi-sweet chocolate chips

Ingredients: (Topping)
10 oz vanilla almond bark (or candy coating)
8 oz cream cheese, softened
1 tsp peppermint extract
8 drops of green food coloring
1/4 C semi-sweet chocolate chips

Directions: (Crust)
1. Melt the butter and chocolate together in the microwave, stirring every 30 seconds until smooth.
2. Mix with finely ground Grasshoppers.  (Sounds gross, but they're cookies, not grasshoppers...)
3. Press into a non-stick foil lined 9x13.  (We doubled the recipe, so we used a huge cookie sheet.)
4. Initial your work and be proud of it!
4. (for reals) place in the freezer while you prepare the topping to help it solidify more quickly.

Directions: (Topping)
1. Melt the vanilla bark/candy coating in the microwave, stirring ever 30 seconds until smooth.
2. Using a hand mixer (easiest), mix melted bark with cream cheese, peppermint extract, and food coloring.  More if you'd like it darker, less or none if you don't mind the association of green and mint.
3. Spread the topping over your crust.
4. Melt the chips and drizzle over the top to decorate.
5. Store in fridge until ready to serve.

Tip 1: When you go to cut the triangles, this is when that non-stick foil comes into play.  Use it to lift out the entire dessert and place it on a cutting board.  This way you won't have the dish in your way, and you won't leave cut marks in the bottom of your dish.

When I was giving this recipe to one of my residents who had really enjoyed the treat, she didn't know how to easily cut the treats into triangles.  I'm not judging, but... Tip 2: Cut it into long strips, then make each strip into squares, then cut each square diagonally to create triangles.

omnomnomnom!

S'moreful September: PB S'more Brownies

It was only a matter of time before peanut butter was added to this mixture.  This recipe appeals to me for its simplicity, and the way you combine the peanut butter into the mixture to make you feel better about your life.  It's protein, it's healthy, right??

Ingredients:
1 box of your favorite brownie mix (plus it's ingredients, usually oil, eggs, and water)
1 jar (7.5oz) of marshmallow creme
1 C of your favorite creamy chocolate frosting
1 C of your favorite peanut butter

* See how this recipe is bound to be your favorite?  Three of the ingredients are your own personal favs!*




Directions:
1. Make, bake, and cool your brownies in a greased 9"x13" baking pan.  Usually the recipe calls for up to
a 8x8 size, so this will bake in less than half that allotted time.  Watch the brownies, use a toothpick.  You should know what you'd like your brownies to look like.
2. Drop spoonfuls of the marshmallow creme on top of the cooled brownie.  Lightly spread the fluff around.
3. Melt the frosting in a microwave safe bowl.  Pour and spread over the fluff.

4. Melt the peanut butter in a microwave safe bowl.  Pour and spread over the chocolate.
5. Using a knife, spread around the chocolate and peanut butter to marbleize it.
6. Cool in the fridge until more firm.  Cut and enjoy!

OH SO GOOD!!!

Thirsty Thursday: Wendy's Frosties!

 Here's a low fat (but not low calorie) easy copycat recipe for Wendy's Frosties.  The best part about this is that it's three ingredients, you can use anything generic, and within about a half hour (with a good ice cream machine) you can enjoy Frosties with your besties in no time.

Ingredients:
1 tub whipped topping
1 can sweetened, condensed milk
1/2 gallon of chocolate milk

Add all ingredients to a large bowl.

Blend.

Add to your cold ice cream maker (or follow whatever instructions that have come with your maker).

When you hit the right consistency, remove, pour, and serve.

My machine could only hold 1/2 batch at a time, but I do have two drums, so I just did them back to back and froze the second batch for later.

Super simple, and super amazing!

Fruit Pizza

Here's a simple, refreshing dessert that you can modify however you'd like.
Ingredients:
Sugar Cookie dough
Assorted fruit of your choice (I used white peaches, raspberries, kiwi, and blueberries)
Large tub of Cool Whip
8 oz cream cheese, softened

Directions:
1. Roll sugar cookie dough into 1" balls.  Place balls in greased mini muffin pans and bake according to package directions.  They will (most likely) finish under time since they're small, but cook them until lightly browned.  Cool, then remove the little cups.
2. Blend Cool Whip and Cream Cheese with a hand mixer.  Place a dollop in each cookie cup.
3. Slice, dice, or chop fruit of choice, as necessary.  Top each cookie cup with at least 3 fruit slices, if possible.
4. Serve as close to assembly as possible.

Of Pinterest (and other time fillers...)

 So, the 8 gagillion people on Pinterest have already seen this.

But I wanted to try it out.

Ingredients:
Favorite cookie dough (PB Chocolate Chip)
Favorite candy bar (Reese's PB Cup)
Favorite brownie mix (Ghiradelli Triple Chocolate)

Directions:

1. Pre-heat over according to brownie mix

2. Line/grease muffin pans

3. Push in your favorite cookie dough (halfway)

4. Place your favorite candy bar in the middle

5. Top with brownie mix

5. Bake according to brownie box directions.

It took awhile for these brownies to set, so we left it longer than the box directed, but they were amazing just the same!

Apple Crisp

It's fall/winter here in Southern California.  Most don't notice, and those from back home might think it's summer.  However, there's a nip in the air most mornings and evenings, and I'm still on a baking kick like you wouldn't believe.  I do love all things apple, but (surprisingly?) I have never made an apple crisp.  I've tried apple pie before, but never it's easy cousin the crisp.  Plus, nothing makes a crisp quite like some ice cream on top, so you better believe I was up for this challenge!

The first person I turned to when looking for a great recipe was my doppelganger, Ina Garten.  Laugh, but people are always asking if we're related, or they are doing a double take.  I don't always see it, but I get the similarities.  Her recipe can be found here, and I pretty much just stuck to the book on this one, although I did use a 9x13 rectangle instead of an oval...  Just enjoy, mm-kay?

McIntosh Apples, well coated

Squeezing everything into and on top of the dish!

Bake it up

Letting it rest a bit.  I might have added more oats to make a thicker topping.  SO GOOD!

I didn't peel the apples beforehand, so you'll see some skin in there.  Didn't make a difference to me.

AH-mazing.  I'll definitely make this one again!