Fudgy Peanut Butter Brownies

I absolutely love having a reason to bake! Last night, the girls in my community group got together for a Pinterest party. We were all supposed to bring a recipe that we had pinned, but never made. This was perfect for me because I pin like crazy...especially to my desserts board! When I'm supposed to make something for an event, I almost never even consider making anything but dessert. Dessert is my favorite {at least before I was pregnant!}. Even though I haven't been eating as many sweets lately, desserts are still my favorite thing to make.

I didn't have to scroll down far on my desserts board before these layered peanut butter brownies from Six Sisters' Stuff caught my eye. With the layers of marshmallow frosting and peanut butter, these brownies are super fudgy, perfectly peanut buttery, and ultra rich. Just the way a brownie should be. :) I mean, check out this peanut butter layer. There's just something I love about melted peanut butter.

Seriously, just look at those peanut butter and chocolate layers! It's almost like a layer of fudge on top of a brownie.

The original recipe called for homemade brownies, but I took the easy way out and used a box mix. I certainly wouldn't hold it against you if you have a favorite homemade brownie recipe you want to use, though. ;) Either way, you'll definitely want to have someone to share these brownies with!

Fudgy Peanut Butter Brownies
Makes 24 1-inch brownies
Printer Friendly Version

Boxed brownie mix + ingredients to make brownies
3/4 cup creamy peanut butter

Frosting
3 T. milk
2 T. cocoa
1/4 cup butter
5 large marshmallows
1 cup powdered sugar

Prepare brownies according to package directions (I used an 8x8 pan). Allow brownies to cool for 30 minutes. It's okay if they're still warm. Melt peanut butter in the microwave until it's smooth. I microwaved it for 1 minute and it was just right. Spread the peanut butter over the brownies. Refrigerate until the peanut butter layer sets up (30 minutes to an hour).

Once the peanut butter layer is set up, make the frosting. Over medium heat, combine the milk, cocoa, butter, and marshmallows and stir until the mixture is completely smooth. Remove from heat and add powdered sugar. Once the frosting is smooth, spread it over the peanut butter layer and refrigerate until set.

Recipe slightly adapted from Six Sisters' Stuff

  

Midweek Randoms {August 7, 2013}

Hi there! I hope y'all are having a great week so far. It's my last week of summer break so I'm trying to soak it all in before I go back to teacher mode on Monday. I'm linking up with Megan again this week for Midweek Randoms!

• One of the apps I talked about in my Money Making Apps post has been updated and I like it so much better! The app is Receipt Hog and you earn coins just by taking pictures of your grocery and drug store receipts. Once you reach 1,000 coins, you can redeem them for $5 in cash {via a PayPal deposit} or an Amazon gift card. My favorite thing about the update is that you now earn a spin at the "Hog Slots" {I know!} for every qualifying receipt. I've earned about 100 extra coins so far at the slots. :)  {My referral link is above. I'd love it if you'd click on it so I can take another trip to the Hog Slots! Ha!}

• If you have an Earth Fare in your area, you're going to want to check this out. Right now, they have a coupon that will get you 2.5 pounds of grass fed ground beef for $10.00. That's only $4.00 a pound! You just have to sign up with your e-mail address to get the coupon. I had Daniel pick some up yesterday on his way home from work and we had hamburgers for dinner last night. They were SO good! The beef was really lean, too. The coupon expires on August 11, 2013.

• Two words: Shark Week. I know I am probably going to be in the minority here, but I've never been into it. I've tuned in a couple of times this week, though, because another one of my favorite money making apps, Viggle, is doing 600 point bonuses for some of the shows. Just the few minutes that I've watched have confirmed that I am still NOT a fan. I think this is because I cannot handle gory footage {I can't even watch someone get a shot on TV}. Oh my goodness, the actual aftermath of shark bites that I saw was way too much for me. Just one more reason that I will never ride a jet ski in the ocean again.

• My mom is hilarious. My parents were recently in Ohio for business and while they were there, they bought a bunch of produce from a farm in my hometown. She made this yummy corn {cut off the cob} for our family cookout a couple of weeks ago and I just raved and raved about it. They went back to Ohio to take care of some business stuff last week and on their way home, she texted me saying she was coming home with lots more corn. We went over to their house the night they got back and my dad told me to check out the fridge. Um, wow, Mom! You weren't kidding! :) I love it!

• I cooked some rice in my beloved rice cooker yesterday because I'm making my 15 minute fried rice for dinner tonight. This is a meal I always look forward to because it's so quick, easy, and delicious! I usually serve it with these egg rolls, too. SO good!!

I hope y'all have a great rest of the week!! :)

  

Oreo Truffles {3 Ingredients!}

We had our family cookout this past weekend and it was so much fun to see everyone and get to spend some time together {and eats lots of food}. I realized late in the evening that I had not taken one picture. Not one. :(

Well, I guess I took one picture. These Oreo truffles. Yes. I first made these two years ago for Christmas and they were such a hit that I've made them for several of our family gatherings since. My nieces and nephews especially love them. And of course I do, too. They do involve Oreos, after all. :)

These truffles really couldn't be easier and the results are fancier than you would think considering how easy they are to make! You only need a package of Oreos, one package of cream cheese, and white almond bark {found in the baking section of your grocery store}. You could also dip them in chocolate almond bark, but my favorite is the white.

{Source}

You definitely need to try these for your next party! I'm pretty sure they'll become one of your favorites, too! :)

Oreo Truffles
Makes approximately 30 truffles
Printer Friendly Version

1 package Oreos (reserve one Oreo for sprinkling)
1 (8 oz) package light cream cheese
1 package white almond bark

1. Place all but one of the Oreos into a food processor and pulse until they are fine crumbs.
2. Add the cream cheese to the food processor and process until the mixture is fully combined.
3. Roll the mixture into one inch balls and chill for at least 30 minutes.
4. Dip the truffles into the melted almond bark and place on a parchment lined cookie sheet to set up. To garnish, sprinkle with Oreo crumbs, drizzle with melted chocolate, etc... Store in the refrigerator.

Notes:

• I use my Pampered Chef small cookie scoop to scoop the truffles and then I roll them into balls.
• If the almond bark is too thick, you can thin it out by adding a teaspoon of vegetable oil at a time. This will also give it a nice shine.
• To dip, place a toothpick in the truffle, dip into the almond bark, lift the truffle off of the toothpick with a fork, and then push the truffle off of the fork with the toothpick.

Linking up with Anyonita Nibbles, Lamberts Lately, and Chef in Training. 

  

Homemade Ice Cream {Without a Machine!}

Ice cream. I've always loved it. I remember pretending I was sick on road trips when I was young and telling my parents that an ice cream cone would "make me feel better." I really thought I had them fooled, too! Probably because my story usually worked. I'm pretty sure at this point in my life that it only worked because my parents totally wanted ice cream, too. I mean, if my child ever tried to pull that one, I'm pretty sure Daniel and I would be cool with stopping for ice cream.

I saw this recipe on Kevin & Amanda a couple of years ago and have wanted to try it ever since. I put it on our summer to do list this year in hopes that it would finally happen. Oh, it happened. And it was awesome. The best part is that you don't even need an ice cream maker {because really, I don't have room for another kitchen tool!}. Well...maybe the best part is that you can create any ice cream flavor your little heart desires!

When Daniel and I were trying to decide what flavor we wanted to create, I knew I wanted Oreos {of course} and Daniel wanted peanut butter. So, it was settled. We made peanut butter cookies and cream ice cream. Good decision.

The two main ingredients for this recipe are heavy whipping cream and sweetened condensed milk. Using those two ingredients, you can mix and match any combination you dream up.

You whip the whipping cream on high speed until it forms soft peaks like the picture above. Add your mix-ins to the sweetened condensed milk and stir. Then fold the whipped cream into your sweetened condensed milk mixture.

Put it into a container and freeze overnight.

Here's the recipe for the ice cream we created. You can add whatever you can think of to that sweetened condensed milk and make a whole new creation. Amanda has several other ideas for mix-ins on her website. I can hardly wait to try her cinnamon bun ice cream. I think it would be perfect on top of warm apple pie or apple crisp! I'll definitely be making that combo in the near future! {Update: I made the cinnamon bun ice cream and it's delicious! Find the recipe here!}

Hope y'all love this as much as we did!

Peanut Butter Cookies & Cream Ice Cream
Printer Friendly Version

2 cups heavy whipping cream, very cold
1 can sweetened condensed milk
1 tsp. vanilla
13 Oreo cookies
1/2-3/4 cup melted peanut butter

1. Whip the whipping cream on high speed until soft peaks form.
2. Pour the sweetened condensed milk in a large bowl and add the vanilla, Oreos, and about a third of the melted peanut butter.
3. Gently fold the whipped cream into the sweetened condensed milk mixture. Add 1/4 of the mixture to a container and drizzle some of the reserved melted peanut butter on top. Repeat until you've used all of the ice cream mixture and melted peanut butter.
4. Freeze overnight and enjoy!

Recipe adapted from Kevin & Amanda

What kind of ice cream creation would you make? :)

  

Linking up with Anyonita Nibbles, Lamberts Lately, The Country Cook, Six Sisters' Stuff, and Chef In Training.

Soft & Chewy Peanut Butter Chocolate Chip Cookies

These cookies. Yum. That's all I have to say.

Just kidding, but seriously, they are really good cookies. I love these cookies because they have two of my favorite ingredients - peanut butter and chocolate, but also because they're perfectly soft and chewy. And the best part is, they STAY soft and chewy for a few days {if they last that long}. I have been known to make other cookies and eat one first thing every morning just to make sure they were still soft and chewy. The great thing about these cookies is that you don't have to do that! Wait. Maybe you should still do that with these cookies...just in case, because it's all about quality control, you know. Nobody wants a dried out cookie.

This cookie recipe is a little unconventional because it calls for sour cream and honey, but I'm telling you, it works. The original recipe also called for a sprinkle of sea salt on top. I've made them both ways, but we liked them a little better without the extra sea salt on top. Either way, though, you should definitely make them. :)

Soft & Chewy Peanut Butter Chocolate Chip Cookies

Makes 24 cookies

Printer Friendly Version

1-1/4 cup all purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup unsalted butter, at room temperature

1/2 cup creamy peanut butter, at room temperature

3/4 cup dark brown sugar

1/4 cup granulated sugar

1/2 tablespoon honey

1 egg

1 teaspoon vanilla extract

1 tablespoon sour cream or plain Greek yogurt

1 1/2 cups chocolate chips

1. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
2. With an electric mixer, mix the softened butter and peanut butter together until thoroughly blended. Add the sugars and beat until smooth. Next beat in the egg, honey, vanilla, and sour cream until combined. Add the dry ingredients slowly and beat on low speed, just until combined. Gently stir in the chocolate chips. Chill dough in refrigerator for at least 30 minutes to an hour, or place in freezer for 20 minutes.
3. Preheat oven to 350 degrees F.
4. Once ready to bake, roll dough into 1-inch balls (or use a small ice cream scoop) and place onto ungreased cookie sheet. Bake for 9-12 minutes (depends on size of your cookie) or until cookies begin to turn slightly golden brown and crisp up around the edges. Do not overbake!* Remove from oven and let cool on cookie sheet for 3-5 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.

*Cookies may appear underdone in the middle, but they will become more firm as they cool. It’s important to allow them to cool a few minutes before removing them from cookie sheet.

Recipe slightly adapted from Ambitious Kitchen