Peanut Butter Cookie Dough Footballs

PB Cookie Dough FootballsOkay, let’s get real. I don’t watch football.

I know, I know. Shocker of the Year. But it just doesn’t interest me, ya know? It isn’t necessarily because football doesn’t interest me; it’s mostly because A) I have other things I could be doing than watching grown men tackle one another; and B) the commentators.

You know, the men who have to narrate every. single. play, every single breath a player takes, every itch they scratch, every thought they think… it’s just so distracting and annoying and completely unnecessary? I dunno, but it totally grinds my gears.

I think it’s because I have a deep-rooted psychological issue with watching TV with others. It all started when I was in elementary school and invited some classmates over to play. Inevitably Barbies got boring, so we turned on cartoons while we ate animal cookies and wasted our childhood brains away. But one classmate in particular — let’s call her Annoying Girl — had a habit of talking during the show. She had to repeat whatever the character just said. She had to narrate whatever the character just did. And she had to ask questions upon questions upon questions of inane subject matter so she could attempt to follow along with the mind-blowing plot of Scooby Doo, Where Are You?. Like, it’s Scooby effing Doo. The monster is always some senile old person. Get the net, homegirl.

But no. Annoying Girl continued her narration of every single grueling play-by-play as if we were deaf and blind and completely, woefully uninformed as to what we were watching.

In later years, I would date a boy whose mom did the same thing. Also, she had this really high-pitched laugh that I swore made the walls shake. Watching America’s Funniest Home Videos was like a death sentence since you never knew what toddler-falling-over video would send the house to crumbles.

And after that, I had a friend who would occasionally watch movies with me… or as much of a movie as you could watch from behind a cell phone screen. Every so often she’d glance up from her Facebook feed to check out the movie, then ask some obvious question that would be answered had she not been playing Farmville. Look, if Farmville is preferable company, then by all means, there’s the door, dude. I can watch my movie solo without fielding questions with someone who contracts a rash if they aren’t touching their phone 24/7.

So anyway, when it comes to narrating shows, answering and asking questions during shows, and generally watching shows with people other than my immediate family (who knows to shut their traps until commercial breaks), I’m not a fan. Unless you’re bringing enough spinach and artichoke dip that I can adequately bury my face in until half-time, I’m not interested in a TV party.

DSC_0803AHowever, I am interested in TV party-related foods, which are always delicious. Dips, fruit and veggie trays, cheese and meat, foot-long sandwiches, and lots of desserts, SuperBowl food is the bomb. And after building mini salami and cheddar cracker sammies all day long, everyone’s bound to crave something sweet to offset all the buffalo wing sauce and melty cheese. Enter these Peanut Butter Cookie Dough Footballs! Not only are they a cinch to make, they taste great — because who doesn’t like peanut butter and chocolate!? And they have that irresistible sweet-and-salty element everyone loves.

The best part? Everyone will be too busy stuffing their faces with them, which means uninterrupted TV for me :)

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Peanut Butter Cookie Dough Footballs
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 64
 
Filled with smooth and delicious egg-free peanut butter cookie dough, these Cookie Dough Footballs are sure to be a winner at any football party!
Ingredients
  • ½ cup butter, softened
  • ½ cup creamy peanut butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 Tbsp vanilla
  • 2 Tbsp milk
  • 2 cups all-purpose flour
  • 2 sleeves (about 64 crackers) butter-flavored crackers (I used Townhouse)
  • 1 pkg. Chocolate CandiQuik
  • 2 squares Vanilla CandiQuik
Instructions
  1. First, prepare your cookie dough filling: In the bowl of a stand mixer, beat together the butter, peanut butter, brown sugar & white sugar with the paddle attachment until smooth and creamy, about 2 minutes. Add in the vanilla and milk and beat to combine. Lastly, add in the flour until a soft dough has formed.
  2. Line two baking sheets with foil and spread the crackers in an even layer among both sheets. Using a teaspoon measuring spoon, spoon the cookie dough in a log-shape onto one of the crackers; gently top with another cracker, creating a sandwich. Repeat with the remaining cookie dough and crackers until all crackers are made into sandwiches.
  3. Briefly allow the sandwiches to set in the freezer, for about 15 minutes. Meanwhile, melt the Chocolate CandiQuik according to package directions or until smooth and melted. Dip each sandwich into the Chocolate CandiQuik, allowing the excess to drip off of the fork. Return to the baking sheet and repeat with remaining sandwiches. Once the chocolate has set, melt the Vanilla CandiQuik. Place the Vanilla CQ in a baggy, seal out the air and snip off a corner. Pipe stitching onto each football, then allow the stitching to set.
  4. Store leftovers airtight in the freezer and allow to come to room temperature before serving.

DSC_0815AButtery, crunchy, sweet and salty, these football sandwiches are perfect for the Big Game! The cookie dough is so sweet and creamy and tastes almost like the filling of a Reese’s PB cup! Combined with the milky-sweet chocolate and the crunchy crackers, these treats are a real winner. Don’t like peanut butter cookie dough? No problem! Feel free to use chocolate chip cookie dough (just use miniature chips to help make the sandwiches), sugar cookie dough, oatmeal cookie dough, or even chocolate cookie dough.

Have a fantastical day!!

xo, Hayley

Avalanche Cookie Clusters

Avalanche Cookie ClustersWhen I was in high school, one of the coolest things to do was to visit Downtown Sacramento.

Now mind you, I am a kid from the suburbs, about 20 minutes away from Downtown. But seeing as the most exciting thing in my town was the halfway abandoned Yogurt Delite, Downtown seemed so cool and exotic and hip and different to a 15-year old.

For one, Downtown had a mall which was just as crappy as our mall, but better because it was Downtown. And it had a gargantuan Forever 21 in it which was sofreakinawesome because ours only had a Wet Seal and everyone knows Forever 21 > Wet Seal, amirite?

Second, Downtown was connected to Old Town, which is exactly what you think of when you think of a once-small mining town. Cute, quaint old buildings and cobblestone streets with wooden sidewalks and horse-drawn carriages clopping around. Old Town had some quirky shops that my friends and I loved to explore in, but mostly, we enjoyed hitting up the Rocky Mountain Chocolate Factory down there.

My mom would send me on my day-long jaunt to Downtown with $20 to spend on lunch, but little did she know that most of that money went to things at Forever 21 and of course, chocolates from Rocky Mountain. If you’ve never been to Rocky Mountain Chocolate Factory before, it’s pretty much the most heavenly place on earth, with floor-to-ceiling displays of chocolate truffles, candies, confections and more, and more often than not, they’re stirring up a fresh batch of caramel and dipping everything under the sun right in front of your wee beady eyes.

In other words, a hungry teenager’s dream come true.

One of my favorite things to get were the caramel apples (hello, best treat evah) and their Avalanche Bars. The Avalanche Bars are probably what Rocky Mountain’s most known for, and for good reason. If ya don’t know, Avalanche Bars are basically white chocolate and peanut butter mixed together with rice krispy cereal and marshmallows, then studded with chocolate chips. Prettttttty genius, with the whole sweet-salty-crunchy-gooey factors happening at once. And did I mention it was a hungry teenager’s dream come true?

But since my days of dwelling Downtown are long over (and since I’ve grown up and realized Downtown isn’t that cool after all, parking sucks, and is that homeless person flashing everyone?), it’s been quite some time since I’ve had an Avalanche Bar. But since I saw Shelly post her version of Avalanche Cookies, I knew I had to recreate this childhood treat at home… with my rebellious spin, duh.

DSC_0402AEnter pie crust. Yeah, pie crust. Homie play. Homie play like that. Pie crust offers a delightful, unexpected crunch to these clusters and a bit of a doughy, cookie feel. It’s hard to explain but easy to eat 10 of these incredible cookie clusters, also inspired by the mil-dollar Pillsbury Bake-Off winner’s recipe which includes bits of baked pie crust in her cookies, too.

Genius? Hell yes it is. And ohmigawd, did I mention a DREAM COME TRUE?!

DSC_0405ASeriously. Can’t stop, won’t stop — and you shouldn’t either. Make these NOW! Live the dream!!

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5.0 from 3 reviews
Avalanche Cookie Clusters
Author: 
Recipe type: Cookies, Treats
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Irresistible, incredible and outrageously delicious, these addictive Avalanche Cookie Clusters are inspired by Rocky Mountain Chocolate Factory's delectable Avalanche Bars! You and your family will love the unexpected twist of pie crust bits in these fabulous cluster cookies!
Ingredients
  • 2 cups Rice Krispies cereal
  • 1 & ½ cups miniature marshmallows
  • ½ cup creamy peanut butter
  • 1 pkg Vanilla CandiQuik
  • 1 refrigerated pie crust
Instructions
  1. First, preheat oven to 350 degrees F. Line a baking sheet with a silicone liner or with parchment paper. Mist parchment (if using) with cooking spray. Place the pie crust on the baking sheet and, using a sharp knife or a pizza wheel, cut the pie crust into thin strips, then cut crosswise to make small, bite-sized squares. Separate the squares so that they don't touch as much, and bake for approx. 15 minutes or until golden brown. Cool completely.
  2. In a large bowl, melt the CandiQuik according to package directions or until smooth. Stir in the peanut butter until blended. Working quickly, add in the cereal, marshmallows and pie crust pieces and toss gently to coat completely.
  3. Working fast, drop heaping ¼ cup-sized clusters of the mixture onto foil-or silicone-lined baking sheets. Because of the CandiQuik, the mixture could harden so it's key to work as fast as possible! Allow the clusters to set before serving. Store leftovers airtight, at room temperature, for up to a week.

DSC_0408AButtery, creamy, crunchy, gooey, crispy, salty and oh-so-decadent, these are THE BOMB. Easily my new favorite cookie-candy hybrid and I guarantee they’ll be yours, too!

*Tip: for chocolate-lovers, feel free to sprinkle each cluster with some miniature chocolate chips before they set for a little chocolate kick!*

Have a fabulous day!!

xo, Hayley

Peanut Brittle Cupcakes

Peanut Brittle CupcakesPeanut brittle is one of those candies that I totally love but often overlook. One, because it isn’t sold in many stores, and two, because it isn’t as common as your average M&M’s or Skittles.

But when I am around it? Lawd have mercy, homedog. I’m scarfing it down like it’s my day job. It’s just so addictive!

Since I still have an enormous fear of candy thermometers (seriously, I do not have time for high-maintenance candy!) I haven’t actually made my own peanut brittle at home. If we’re being honest, I find it easier to just stock up at See’s Candies and get it for $6/box than stress over a pot of boiling caramel. Not my idea of a good time. Eating the peanut brittle, however, is a great time.

So while I haven’t mastered the brittle itself, I have mastered these scrumptious cupcakes! I have to admit, the peanut brittle flavor is spot-on. If you could somehow bottle it up and drink that delectable peanut butter caramel flavor, it would be the best beverage evah. But for now, you’ll have to settle with eating your cupcake and your peanut brittle, too. These are the best!

DSC_0316ASkip the candy thermom mama drama and buy yourself a box of brittle… and the ingredients for these cupcakes. You’ll be glad you did!

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Peanut Brittle Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Peanutty and caramel, these Peanut Brittle Cupcakes taste like the addictive candy without the fuss of making it. Top with your favorite homemade or store-bought brittle for the perfect, tasty garnish.
Ingredients
  • 1 box yellow cake mix
  • ¼ cup vegetable oil
  • 1 cup water
  • ⅓ cup caramel flavored syrup (NOT sundae sauce, but the kind you can use to flavor your coffee, like by Torani)
  • ¾ cup creamy peanut butter (I like Jif!)
  • FOR FROSTING:
  • 1 & ½ sticks butter, room temperature
  • ½ cup creamy peanut butter
  • 1 tsp vanilla extract
  • ¼ cup caramel flavored syrup
  • 1-2 Tbsp milk, if needed
  • About 4 cups powdered sugar
  • Peanut Brittle, prepared or your favorite homemade recipe, broken into shards
Instructions
  1. Preheat oven to 350 degrees F. Line two standard muffin tins with about 16 paper liners; set aside. Meanwhile, in a large bowl, beat together the cake mix, oil, eggs, water, caramel syrup and peanut butter together with a handheld electric mixer for about 2 minutes or until blended. Distribute batter evenly among the cupcake tins, filling about ¾" full.
  2. Bake for approximately 15-17 minutes or until a toothpick inserted near the center comes out clean or with light crumbs. Cool the cupcakes completely while you prepare the frosting.
  3. In the bowl of a stand mixer, beat together the butter, peanut butter, vanilla and caramel syrup with the paddle attachment until creamy and blended. Gradually add the powdered sugar, about one cup at a time, until frosting is light and fluffy. Add the milk if frosting is too thick.
  4. Spoon the frosting into a disposable piping bag attached with a large open star tip. Pipe the frosting high onto the cooled cupcakes, then garnish with a couple of shards of peanut brittle. Top with caramel sundae syrup if you'd like! Serve immediately.

DSC_0324AThese are FABULOUS! They’re a must-try. If you haven’t had caramel + peanut butter before, you must give this insanely-delicious combination a go. It’s a total winner and is what makes the flavor in these delectable Peanut Brittle Cupcakes so spot-on!

Have a fantastic day!

xo, Hayley

Dude Food Magic Bars

Dude Food MagicDespite the title, dudettes can totally nosh on these bars, too.

But let’s get real: normally, dudes are notorious for their “dude food.” Greasy pizza, spicy buffalo wings, cheap beer, and bacon covering every surface of everything aforementioned… you know what I’m talking about. They practically have their own cuisine! And honestly, even though I am someone who worships glitter, couldn’t live without mascara and who pines for an adult-sized tutu, I do admit that when it comes to dude food, I’m balls-in. I mean.. wait… that came out wrong.

But you know what I mean, right, bro?

These Dude Food Magic Bars aren’t for the faint of girly heart. They don’t contain sprinkles, they aren’t low-cal, and don’t even ask if butter’s a carb because butter, carbs and butter carbs are all contained within these sinful bars. I realize that I’m generalizing men and women based on their cuisine-preferences, and that there are plenty of men out there who drown their food in rainbow jimmies and plenty of women who have the manliest burps after downing pints of PBR, but in general, these are total studly dude bars… and my mom’s wrinkled nose and disinterested facial expression when I offered her one, versus my dad’s excited, glossy-eyed stare kind of proved that point.

Anywho. These bad boys start with a yellow cake base. Don’t worry, it isn’t cakey — more like a fudgy, dense brownie-like base with bacon fat in the base. You read that right, buck-o. Then they’re topped with semi-sweet chocolate chips, caramel bits, crispy chunks of bacon, creamy peanut butter, potato chips, and sweetened condensed milk, aka the milk that the food gods drink. So Regina, if you’re looking to lose three pounds, you better get your cranberry-juice-cocktail drinking booty off this page. I feel like just by looking at these I’ve gained 3 pounds, but it’s worth it.

Now dudes & dudettes, who’s ready to eat?!

DSC_1176A*inspired by SugarHero

5.0 from 2 reviews
Dude Food Magic Bars
Author: 
Recipe type: Bars
Cook time: 
Total time: 
Serves: 15
 
Loaded with bacon, potato chips, caramel, chocolate and peanut butter, these sinful bars were made for hungry dudes and dudettes everywhere!
Ingredients
  • 1 box yellow cake mix
  • 1 egg
  • ½ cup (1 stick) unsalted butter, softened
  • ¼ cup bacon grease, liquefied
  • ½ cup caramel bits
  • ½ cup semi-sweet chocolate chips
  • 12 oz (about 12 pieces) bacon, cooked until chewy yet not-quite-crisp and cut into chunks
  • ¼ cup creamy peanut butter
  • 1 (14 oz) can sweetened condensed milk
  • 1-2 cups ruffled potato chips, coarsely crushed
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" pan with foil, extending the sides of the foil over the edges of the pan. Grease the foil lightly with cooking spray and set aside. Meanwhile, in a large bowl, combine the cake mix, egg, softened butter and bacon grease and stir together until a soft dough forms. Press the dough evenly into the prepared pan and bake for 12 minutes.
  2. Remove the pan from the oven but keep the oven on. Top the crust evenly with the chocolate chips, caramel bits, and bacon. Quickly whisk together the peanut butter and sweetened condensed milk; pour the mixture evenly over top of the bars. Top with the coarsely crushed potato chips (I just crushed them in my hands as I sprinkled them on top).
  3. Bake for approx. 20 minutes or until the center appears set and the chips are golden brown. Cool completely before cutting into bars. Serve immediately!

DSC_1187ASo they aren’t the most photogenic bars I’ve ever made, but they’re surely one of the most delicious! A salty-and-sweet-lovers dream come true, these fab bars have it all and then some. Sipping a pint of beer alongside of them is completely optional :)

Have a fab day!!

xo, Hayley

Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting and National Dessert Month with California Milk and Tieks!

 

choccookiecupsHappy Monday, everyone!

Did you know that October is National Dessert Month? That pretty much makes October the best month ever, in my opinion… and it’s like they coordinated it perfectly with Halloween and the excess of candy coming my way. I cannot wait!!

As you know, as a baker I’m constantly working with a variety of products. But the one product I use the most would have to be dairy. Think about it: I can’t very well have successful cookies without butter, or moist banana bread with yogurt. And cheesecake without cream cheese? Forgettaboudit.

Is life really worth living without butter? That is the question.

For National Dessert Month I’m teaming up with two iconic and world-class California-based companies to bring you this delightful recipe today! The first is California Milk Advisory Board, which represents over 1500 dairy farms in California whose cows and farms make California the number one dairy state in the United States. No matter where you are in America, I guarantee you have some kind of dairy product in your fridge right now that has a Real California Milk Seal on it — meaning that dairy product, be it ice cream, cheese, yogurt, or butter, was made using Real California Milk.

DSC_0302AThe second is Tieks, the most versatile designer flat brand in the world! If you haven’t heard of Tieks, they’re a California-based company that makes gorgeous flats that are made of 100% premium, soft, full-grain leather that are made in Italy. Tieks are designed to add flexibility to your life with their brilliant construction. Their foldable split-sole design makes it compact and lightweight. The non-skid rubber patches and non-slip instep ensure comfort with each step, even for the flattest of feet (read: mine!). Not to mention, they’re stylish, expertly made, and my new favorite shoe in the world. Gotta love an awesome shoe company made in my home state!

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DSC_0868ATogether, the California Milk Advisory Board, Tieks and myself are bringing you this fabulous dessert and shoe pairing to help celebrate and kick-off National Dessert Month. CMAB and Tieks challenged me to create a unique recipe that showcases California dairy and pairs with one of Tieks’ fabulous flats. As a natural leopard lover (seriously, it’s a neutral in my book!) I chose their Leopard Flat to pair perfectly with my Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting. Not only do these flats and cookie cups go hand-and-foot together, but I think the cookie cups are every bit as elegant as the flats themselves! Soft and chewy chocolate cookies are loaded with creamy California butter and topped with a luscious and light peanut butter cheesecake frosting. Lastly, they’re garnished with an adorable Reese’s Peanut Butter Cup”cake” to make these extra festive — it is National Dessert Month, after all!

Plus, it’s always fashionable to match your dessert to your shoes. Just sayin’ :)

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5.0 from 1 reviews
Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting and National Dessert Month with California Milk and Tieks!
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These petite, sweet cookie cups are made of buttery rich chocolate and are topped with a light and luscious peanut butter cheesecake frosting, then garnished with the cutest Reese's Peanut Butter Cup"cake" for an impressive dessert that's stylish and scrumptious!
Ingredients
  • For the Cookie Cups:
  • ¾ cup Real California Butter, softened to room temperature (I used unsalted butter)
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 & ¼ cups chocolate cake mix (the dry mix)
  • 1 & ¼ cups all-purpose flour
  • ½ tsp baking soda
  • Pinch salt
  • For the Peanut Butter Cheesecake Frosting:
  • 1 stick (1/2 cup) Real California Butter, softened to room temperature
  • 1 pkg (8 oz) Real California Cream Cheese, softened to room temperature
  • 1 tsp vanilla extract
  • ½ cup creamy peanut butter
  • 3-4 cups powdered sugar
  • Chocolate sprinkles
  • 12 Reese's Peanut Butter Cup Minis
  • 12 Miniature M&M's (just the brown ones)
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 12-cavity muffin tin with cooking spray and set aside. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and white sugar on medium-speed, about 2 minutes. Beat in the egg and vanilla. Lastly, beat in the dry chocolate cake mix, the flour, baking soda and salt until a soft dough has formed.
  2. Using a cookie dough scoop, drop heaping Tablespoonfuls of cookie dough into the muffin tin, filling about ⅔ of the way full. Gently press the cookie dough into the tin so it's nestled in. Bake the cookie cups for about 12-15 minutes or until the tops are sunken in and the edges appear set. Do not over-bake! Remove from the oven and allow the cookie cups to cool mostly in the tin. Gently remove from the tin after about 20 minutes by carefully running a small knife around the edges of the cookie cups and lifting them from the muffin tin. Transfer to a wire rack to cool completely.
  3. To make the frosting: In the bowl of a stand mixer, cream together the butter and cream cheese on medium speed for about 1 minute. Beat in the vanilla and peanut butter until combined. Gradually add in the powdered sugar, about one cup at a time, until a softer frosting consistency has been achieved. You do not want it super stiff, but not so soft that the frosting will fall.
  4. Place ¾s of the cheesecake frosting into a disposable plastic piping bag affixed with a large open-star tip. Place the remaining cheesecake frosting into another disposable plastic piping bag affixed with a smaller open-star tip.
  5. Begin piping the cheesecake frosting high onto the cooled cookie cups using the large-tipped bag. Sprinkle with chocolate sprinkles. Using the smaller-tipped frosting bag, pipe little mounds of frosting onto the tops of the unwrapped Reese's Peanut Butter Cups to make little cupcakes. Top them with a brown miniature M&M candy, and garnish with a light sprinkle.
  6. Place the miniature "cupcakes" on top of the cookie cups and serve!

DSC_0884ADelicious, adorable and stylish, these tasty Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting are a great and fashionable way to celebrate National Dessert Month with Tieks and the California Milk Advisory Board! Nothing beats the classic combination of chocolate and peanut butter, especially when they’re amped up with rich creamery California milk-based butter and cream cheese and eaten while rockin’ a totally gorgeous pair of leopard Tieks!

For more information about California Milk, be sure to visit the CMAB’s website. You can also connect with them on Facebook, Twitter, Pinterest & Instagram.

For more information about Tieks, be sure to visit their website to shop their collection! You can also connect with them on Facebook, Twitter, Pinterest & Instagram.

Thanks for stopping by! Have a delicious day!

xo, Hayley

In the interest of full disclosure, I am a proud brand ambassador for the California Milk Advisory Board and have been since May 2014. I have partnered with Tieks and CMAB on this campaign to bring you this original recipe. As always, all opinions are 100% my own. 

 

 

Browned Butter Peanut Butter Cookie Dough Cups {A Guest Post from The Cooking Actress!}

Hey party people!  I’m crying a little (okay, a LOT) on the inside because today is my last full day in NYC!  And also because the mayor said I couldn’t take NYC home with me.  If I recall, his exact words were, “miss, it is physically impossible to take home an entire city, now please leave.” Clearly the mayor doesn’t understand science.

Anyway, last year I visited NYC for the first time and fell in love with it and the girl who let me crash on her couch, Kayle from the blog, The Cooking Actress!  Kayle is as sweet as she sounds on her blog, with an infectious smile, great acting chops, and scrumptious recipes that she crafted in her tiny apartment kitchen.  I had a BLAST while she showed me around NYC & I am so sad I won’t be seeing her this trip since she moved back to the Buckeye State, Ohio. *shakes fist at Buckeyes* Buckeye people definitely don’t deserve to eat her nutty Pecan Lacey Cookies or her S’mores Lava Cakes — I do!  I do!

However, maaaaaybe I can arrange us to surprise land in Ohio so I can sneak a taste of these cookie dough cups… :) Okay, take it away, Kayle!!

Hello there domestic rebel-ers!! Kayle here from The Cooking Actress (in case ya didn’t guess-I’m an actress…who cooks…)-and I am SO excited to be here! Hayley has already guest posted for me twice (with her insanely delicious Creme Brulee Cookies and Gooey Texas Sheetcake!) so I am so happy to return the favor.

But…I’m also a little bummed. You see, Hayley and I became super tight when she came to visit me in New York City last year. A few months ago I relocated from NYC to my hometown in NE Ohio and nooow Hayley is in New York WITHOUT ME! I’m so sad. She’s probably eating cannoli, the best pizza in the US, Wafels and Dinges, and who knows what other kinds of tastiness! Even though I am totally jealous and wishing I could be there with her, I’m also hoping she has a ton of fun.

Enough about Hayley, NY, and moi, let’s talk sweets!
When trying to decide what recipe to share, I had to make sure it was something worthy of The Domestic Rebel. I couldn’t just make cookies! No, it had to be something somewhat mad-scientist-y, and insane in the amount of yum (I mean-I can’t even handle the ccc dough brownie bombs…or like anything Hayley makes! HER BRAIN THINKS OF THE MOST EPICLY DELICIOUS THINGS), because that’s how things roll over here. And ya know what? I think you guys are going to love these luscious little candies. You know peanut butter cups, right? Of course you do-we all know and love ‘em. But you know what else we love?
Cookie Dough.
Sooo….maybe we browned some butter (because I want to put brown butter in all the things-the flavor is always so rich and complex) and made some peanut butter (eggless!) cookie dough. And perhaps we encase that in dark chocolate. Maybe we also sprinkle some salt on top, because sweet & salty is EVERYTHING. And then maybe we’re gonna eat like 10 of these cookie dough cups because they’re so good you just can’t stop.
Maybe.

Browned Butter Cookie Dough PB Cups
Author: Kayle, “The Cooking Actress”, adapted from How Sweet It Is

5.0 from 1 reviews
Browned Butter Peanut Butter Cookie Dough Cups {A Guest Post from The Cooking Actress!}
Author: 
Recipe type: Candy
Serves: 24
 
Nutty, caramel-y brown butter meets creamy, salty peanut butter in these sweet-and-salty Cookie Dough Cup candies from the genius Kayle, who blogs over at The Cooking Actress!
Ingredients
  • 2 cups dark chocolate (or semisweet) chips
  • 6 tbsp. unsalted butter
  • ¼ cup packed brown sugar
  • ¾ tsp. vanilla extract
  • ⅛ cup + 1 tbsp. peanut butter
  • ½ cup powdered sugar
  • 1 and ½ tbsp. all purpose flour
  • ¼ tsp. salt + extra salt to sprinkle on top
  • ¼ cup mini chocolate chips
Instructions
  1. In a saucepan melt butter over medium-high heat, whisking constantly, as it foams, bubbles, and eventually turns amber with little brown flecks.
  2. Immediately add in the brown sugar and remove from heat. Whisk until the sugar is dissolved-approx. 2 minutes.
  3. Mix in peanut butter and then the vanilla-the mixture will be liquid-y. Allow to cool completely (don't make my mistake and end up with melted chocolate chips later on! Let it be cool!)
  4. Line a mini muffin tin with 24 liners.
  5. In a heatproof bowl, heat 1 cup dark chocolate chips in a microwave on high power in 30 minute increments (stirring after each time) until melted and smooth. Drop approx. 1 tsp. chocolate into each lined cup and use a pastry brush to brush the chocolate up the sides of the liners. Freeze for 20 minutes.
  6. Once the peanut butter mixture is cooled whisk in the powdered sugar, flour, and salt until smooth.
  7. Stir in the mini chocolate chips. Let the dough refrigerate until hardened-about 20-30 minutes.
  8. Once the chocolate and cookie dough are fully chilled, scoop about 1 tsp. sized pieces of dough and form into little balls. Place inside each of the chocolate cups. Freeze 10-15 more minutes.
  9. Melt the rest of the dark chocolate (same way you did last time) and cover each cookie dough filled cup, using a spoon to smooth it all over.
  10. Freeze 15-20 more minutes. Sprinkle finished cookie dough cups with salt. Store in the refrigerator (can be kept at room temperature for a couple hours, although they will soften.)

Thank you all so much for having me here! I hope you enjoy these cookie dough cups as much as I (and my fiance’) did and that you didn’t miss Hayley too much! And, if you thought I was kind of cool, feel free to check out my blog and follow me on facebook, twitter, pinterest, and instagram! Xoxx

If you guys aren’t following Kayle yet, you MUST!  Be sure to give her likes, follows and LOTS of love to stay connected to her adventures (she’s getting married soon!) and for more scrumptious recipes like this!

Have a delicious day!!

xo, Hayley

Reese’s Peanut Butter Cup Fudge

reesescupfudgeWith Halloween season approaching, there is soon to be an influx of candy in your home.

And if I know the majority of the population (which I do, obviously) I know that you probably won’t have a huge stash of Reese’s Peanut Butter Cups lying around unwanted and cold and lonely.

Because let’s face it, everyone likes Reese’s Peanut Butter Cups.  Even I, girl-who-dislikes-most-chocolate, likes Reese’s Cups in moderation. They’re like the Jennifer Lawrence of candy: totally likable by everyone and can do no wrong.

But on the off-chance that you have, say, 24 or so Reese’s Peanut Butter Cups lying around, you could always make this Reese’s Peanut Butter Cup Fudge.  Because it’s creamy, soft hunks of fudge that tastes like colossal bricks of Reese’s cups. And in my opinion, you can really do no wrong eating colossal peanut butter cup fudge, am I right?!  And they’re naturally gluten-free!

This fudge recipe is adapted from my dear friend Dorothy who knows her fudge!  She’s notorious for making fudge with a crust, and I loved that this sweet and salty candy fudge had its own peanut butter cup crust lining each and every bite.

So even if Reese’s Peanut Butter Cup stashes make you laugh (because who really has a bunch of uneaten cups lying around?) at least make the attempt to make this fudge.  Unlike gambling, you can actually gamble your stash and DOUBLE your peanut butter cuppiness — I promise it’s worth your wrappers :)

DSC_0280A*adapted from Dorothy’s recipe

5.0 from 1 reviews
Reese's Peanut Butter Cup Fudge
Author: 
Recipe type: Fudge, Candy
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
This thick and creamy fudge tastes like a gigantic homemade Reese's Peanut Butter Cup and only has 4 simple ingredients. I promise it's worth your while to save a couple Reese's cups to make this unforgettable fudge!
Ingredients
  • 2 cups peanut butter chips
  • 1 cup milk chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 24 Reese's Peanut Butter Cups (the normal sized ones), unwrapped and divided
Instructions
  1. Line an 8x8" pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. Line the pan with 4 rows of 4 peanut butter cups (for a total of 16 peanut butter cups lining the bottom of the pan). Roughly chop the remaining peanut butter cups and set them aside.
  3. In a medium saucepan, combine the peanut butter and milk chocolate chips with the sweetened condensed milk over medium-low heat, stirring gently until melted and just about smooth. You don't want to overcook your chocolate or it can seize!
  4. Pour the melted fudge mixture on top of the peanut butter cups in the prepared pan, gently smoothing out the top into an even, flat layer. Immediately top with the remaining chopped peanut butter cups, pressing so gently onto the top of the fudge to allow them to adhere.
  5. Allow the fudge to sit at room temperature for about 30 minutes to cool, then place in the fridge to set for another hour or two. Allow the fudge to come almost to room temperature before cutting into squares.

DSC_0284APure, unadulterated Reese’s Peanut Butter Cup goodliness. Y’all NEED to stuff your mouthholes with this badass fudge! It’s most definitely not for the peanut butter cup faint of heart :)

Love Chocolate & Peanut Butter? Check out these other Dynamic Duo Treats! 

skinnychocpbmuffinSkinny Chocolate PB Muffins

oreopbpieOreo Peanut Butter Pies 

fudgybrookiesFudgy Peanut Butter Cookie Brookies 

Have a delicious day!!

xo, Hayley

Fluffer Nutter Stuffed Oreos {A Guest Post from Something Swanky!}

Howdy friends! Well, it’s official — I’m leaving NYC. And I guarantee I’m crying about it. One, because I LOVE the city so much and I don’t know when I’ll return; two, because I cannot take Wafels & Dinges with me; and three, because I don’t have a layover at Ashton’s house. *sobs*

Ashton is the genius blogger behind Something Swanky, aka one of the first blogs I started reading and one of my first blog friends!  She is the sweetest, funniest and most adorable girl ever and she makes some seriously drool-worthy creations.  Take, for example, these Pumpkin Chocolate Chip Brookies (zomg) or if you’re feeling more sinful, her Baked “Deep Fried” Oreos.  You read that right, partner.

So while I’m thousands of miles high in the sky headed homeward, I’ll have Ashton take over the reigns and introduce you into your new favorite snack.  No, seriously.. y’all will become addicted to these quick!!

The best way to eat Oreos. Period!

Zomg! I’m so excited to be hanging out with the cool kids over here on The Domestic Rebel.

Seriously. I’m pretty sure I’m not nearly cool enough to be posting here. But shhhh– don’t tell Hayley. ;)

I’m Ashton, and I blog over at Something Swanky. Desserts are my main squeeze, and my site is chock full of butter and carb-laden treats that are well worth every calorie. If you’re looking for a place to start, my personal favorites (du jour, anyway) are these Pumpkin Chocolate Chip Brookies and this M&M Brownie Batter Dip.

But enough about me– let’s talk The Domestic Rebel. When Hayley asked me to visit with a recipe, I knew I had to make something for you guys that was just so major Domestic Rebel. So, of course, I knew the recipe would have to involve stuffing something into something else and then smothering it all in chocolate and sprinkles.

Sound about right?

The best way to eat Oreos. Period!

These Fluffer Nutter Stuffed Oreos are ridonkulous. Seriously. I don’t know why I’ve never tried this before.

And SOOOOOOOO easy and quick. Simply open up your Oreo, schmear some PB on one side and a little marshmallow fluff on the other. Put ‘em back together, and give it a quick dunk in chocolate and sprinkles. VOILA! Done. And it’s amazing.

You’re going to love life a little more after you try this…

5.0 from 2 reviews
Fluffer Nutter Stuffed Oreos {A Guest Post from Something Swanky!}
Author: 
Recipe type: Cookies
Prep time: 
Total time: 
 
These aren't your average Oreo! Stuffed with peanut butter and marshmallow creme, Ashton from Something Swanky elevates the ordinary Oreo into something EXTRAORDINARILY AWESOME with these Fluffernutter Stuffed Oreos!!
Ingredients
  • Oreos
  • Peanut Butter
  • Marshmallow Fluff
  • Chocolate candy melts (like Wilton or Ghirardelli)
  • Sprinkles
Instructions
  1. Split Oreo. It's okay if the cream ends up on both halves.
  2. Spread peanut butter on one half. Marshmallow cream on the other. Only about a teaspoon or less on each.
  3. Put halves together and place on a baking sheet in the freezer for about 10 minutes.
  4. Meanwhile, melt the chocolate candy in a bowl according to package directions.
  5. Remove Oreo from freezer. Place it in the bowl of melted chocolate, using a fork to flip it and make sure it's coated completely. Use the fork to lift it from the chocolate, and tap gently on edge of bowl to shake off excess chocolate.
  6. Place dipped Oreo on a piece of parchment, wax paper, foil, or silicon mat to cool and harden (although: add sprinkles before they cool if desired!).
  7. Serve immediately or store/package in airtight container for up to 3 weeks (or longer... mine have never made it longer than that though)
  8. Note: These directions are only for one Oreo, and the ingredient list doesn't provide measurements for a specific yield. This is because you can adjust this recipe to make as many or as few as needed. You can make only one, or you could make an entire package-worth of Oreos! It's totally up to you.

Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post!

 

Be sure to also follow me on Facebook, Pinterest, Twitter, YouTube, and in the Something Swanky Dessert Recipes Facebook group!

Ritz Peanut Butter Caramel S’mores Bars

ritzpbbarsAfter getting lost on a hike a couple days ago, I realized that I would never, ever survive in the wilderness.

My friend and I went on a hike and our trail ended, so we were forced to take another smaller trail, which led to another smaller trail, which branched to three smaller trails in which we had to choose one, and so on.  Eventually, our trail straight ended and we were forced to walk on a very faintly traveled trail through about 1/4th of a mile of blackberry bushes.

If you’ve never seen a blackberry bush, it’s lush and green and sprouting with juicy blackberries — and is completely and utterly smothered in thorns.  Thorns everywhere.  Which of course I didn’t realize existed on blackberry bushes until they started slicing us every which way and getting caught in our hair.

When we exited the thorny blackberry bushes covered in scratches and prickles, we ended up in the middle of the freakin’ wilderness.  No trails in sight.  No signs of human life.  And no sense of direction whatsoever.

We began wandering around, trying to figure out our sense of direction with no cell service or way of indicating where we were.  The land was barren and dry; the air was hot and stagnant with nary a breeze in sight.  I felt like vultures were probably waiting for us to keel over and die right there, and as we sucked the last of our edamame beans up I wondered if that would be my last meal ever.

We shuffled our feet over huge mountains of rocks and hiked for almost an hour and a half with no idea where the hell we were.  Our water supply was running down and I began to wonder if we would be murdered by some scary mountain man or mauled to death by some hungry mountain lion babies.  Or perhaps we would slip and fall off of a rock mountain and be dragged into an underground cave by blood-thirsty lizards.  We were delirious, okay?

Plus, I know nothing about wilderness survival.  I don’t know how to start a fire with sticks, and when I see moss on a tree, I just think, there is moss on that tree.  I don’t know which direction the sun sets, only that the sun is beating down directly on my head and I am pissed that I forgot to bring a spare deodorant because I’m sweating profusely.  And besides the blackberries, what was I supposed to eat?  If my friend died, I could never eat her.  Not that she wouldn’t taste good — I’m sure she tastes lovely — er.. I mean.. you know.. Ugh.

Just when we were about ready to lose it, I saw a biker in the distance and we made it to the parking lot.  Granted, it was the parking lot a mile away from the actual lot where we parked, so after walking another mile in the heat (at least this time, along other hikers, bikers and humans), we pretty much collapsed and bought out the water supply at the nearest liquor store.

DSC_0674ASo anyways.  My wilderness experience is very limited and while I like the great outdoors, I only like it in small quantities.  Preferably when my odds of getting lost are incredibly slim, and when my odds of getting s’mores are incredibly high.  You know — a normal balance.

Speaking of s’mores… these bars are the ultimate.  Chewy bars topped with a THICK ribbon of toasty, gooey marshmallow, then smothered in Rolos, Reese’s Cups and Ritz Crackers.  Irresistible and heavenly on a whoooooole ‘nother level.

DSC_0684AIt’s time for you to get lost in Flavor Town.

DSC_0687A*recipe adapted from Kevin & Amanda

5.0 from 1 reviews
Ritz Peanut Butter Caramel S'mores Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These irresistibly gooey bars taste like a toasty s'mores with fun peanut butter and caramel flavors, thanks to the Reese's and Rolos, and an unexpected salty crunch from the Ritz! Guaranteed to be a new family favorite!
Ingredients
  • 1 box yellow cake mix
  • 1 stick butter, softened
  • 1 egg
  • 2 sleeves Ritz Crackers
  • 1 (7 oz) jar marshmallow creme/fluff
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) pkg Rolo Minis
  • 1 (8 oz) pkg Reese's Mini Peanut Butter Cups
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, allowing the sides of the foil to extend over the edges of the pan. Mist the foil lightly with baking spray, and set aside.
  2. In a large bowl, combine the cake mix, butter and egg with a rubber spatula or spoon until a soft dough forms. Press the dough evenly into the prepared baking pan; top with a layer of Ritz Crackers (4 x 6 crackers, for a total of 24 crackers covering the surface of the bars).
  3. Meanwhile, in a small bowl, mix together the marshmallow creme and the sweetened condensed milk and pour the mixture evenly over the top of the bars. Sprinkle evenly with the Rolos, Reese's Cups, and the remaining Ritz Crackers (roughly crush the remaining crackers with your hand).
  4. Bake for approx. 20-25 minutes or until the center is just about set and the top is golden brown. Allow the bars to cool completely at room temperature before cutting into bars. You can also refrigerate the bars briefly after cooling to help them firm up. Store leftovers airtight, at room temperature.

DSC_0689A

DSC_0678AThese bars are one of my new favorite recipes!  There are SO many different and fun flavors and textures happening at once — a total flavor explosion and such a unique twist on s’mores!  I love the surprise buttery caramel from the Rolos and the creamy, salty peanut butter from the Reese’s combined with the crunchy, buttery Ritz crackers — such a great substitution for the classic graham cracker.  And the sweetened condensed milk adds a warm and toasty flavor to the marshmallows which creates this irresistible gooey ribbon throughout the bars.  I guarantee you won’t be able to stop at just one bar!

Have a fantastical day!

xo, Hayley

Oreo Peanut Butter Pies

oreopbpieCan we talk about those pregnant belly baby shower cakes?

I really — I really can’t deal with those cakes.  Who came up with the idea for them?

Pregnant woman: “I’m looking for a cake for my upcoming baby shower.  Can I place an order here?”
Bakery woman: “Sure.  Did you have any ideas in mind?  Maybe a simple sheet cake with “Congratulations” on it, perhaps with some pink and blue sprinkles or a teddy bear decal?”
Pregnant woman: “That sounds nice.  Don’t you think that sounds nice, honey?” *turns to look at husband, who happens to be Jeffrey Dahmer.
Jeffrey: “How about instead of a sheet cake, we make a mock torso of my pregnant wife and we can all cut into her belly and eat it like morbid savages?”
Pregnant woman: “Oh, honey, that’s a great idea!  Let’s put in raspberry filling so it looks more authentic!”

At least, that’s my imaginary scenario.

Are people who order those cakes sadists?  Cannibals?  I can’t really decide.

The idea of people crowding around a giant pregnant woman’s torso, lighting it on fire while singing, and then cutting into her hypothetical pregnant cake belly is just a little, I don’t know, batshit crazy.  I really don’t want to eat a cake that resembles a preggo woman’s belly because the risk of me enjoying a vanilla flavored belly cake is too high and I already have enough psychological problems.

And like, who decides who gets the boob of the cake?  Without realizing it you’ll probably end up giving the boob to your 5 year old son or your weird Uncle Larry who will be feasting on your hypothetical boob during the presents-opening part of the party.  Not okay, Uncle Larry.  But is it really Uncle Larry’s fault?  No, because Uncle Larry probably figured his sane niece would purchase a normal sheetcake like a normal person and not some mock human torso where we’d all be feasting on her abdomen while she opened gifts.

So can we all make a pact from this moment forward to NEVER encourage pregnant belly cakes ever, ever again?  They’re disturbing, and I don’t want to eat a woman’s cakey vanilla insides while surrounded by her family and friends and pastel stuffed animals.  Even the stuffed animals, with their beady, soulless eyes are looking at me and thinking, “man, that shit’s effed up” while I stuff my face with pregnant woman abdomen cake.

DSC_0329AAnywho.  Something we all can agree on that won’t make us look like morbid cannibals: pie!  Everyone loves pie, and everyone loves Oreos, am I right?  Two very delicious things that are rarely combined — until now.  I found the idea for this pie on Jenny’s site and fell in love.  Who can resist a flaky, buttery pie crust stuffed with Oreos and creamy peanut butter?  Not I!  They’re not only scrumptious and highly indulgent, but adorable too — baby pies are just too stinkin’ cute.

So eat them, you freak!

DSC_0337A

5.0 from 2 reviews
Oreo Peanut Butter Pies
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Oreos and creamy peanut butter join forces in these adorable, scrumptious miniature pies!
Ingredients
  • 1 pkg (2 crusts) refrigerated pie crusts
  • 16 Oreo cookies (I used Double-Stuf but regular will work!)
  • 1 cup creamy peanut butter
  • 1 egg, beaten
  • Coarse crystal sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease 8 cavities in a standard-size muffin tin and set aside. On a clean, flat work surface, roll out one of the pie crusts. Using a drinking glass or cookie cutter, cut out four-inch rounds (8 total, you may need to reroll the dough) from one crust. Press each round into the greased muffin tin, in the bottom and up the sides.
  2. Take an Oreo cookie and smear a generous dollop of peanut butter on top of it. Stack with another Oreo, and repeat with another generous dollop of peanut butter. Place the Oreo-PB stack inside of one of the pie crusts. Repeat with remaining pies.
  3. Unroll the second crust and cut out another 8 rounds; gently lay each round on top of the Oreo pies and tuck the ends around the sides, pinching to seal. Brush the tops of the pies with the egg, then sprinkle with the coarse sugar. Poke a tiny hole or two with a paring knife in the top crust to vent.
  4. Bake the pies for approx. 20-25 minutes or until lightly golden brown. Allow the pies to cool in the pan before removing to a wire rack. Serve immediately, or store airtight. Good at room temperature or warmed with ice cream!

DSC_0334AHow cute are these petite pies?!  And filled with one of the most DECADENT fillings you could imagine: Oreos and peanut butter!  These are definitely pies meant for serious Oreo cookie lovers.  Feel free to substitute any other flavor of Oreo (the new Reese’s Peanut Butter Cup Oreos would be PERFECT in this!) to switch up the flavors!

Have a fantastical day!

xo, Hayley

 

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