These Peanut Butter Cookies are peanut butter cookie cups stuffed with a mini Reese’s peanut butter cup. This is a fail proof recipe great for any occasion. Living in my house is like living in a casino. You never have any idea what time it actually is and we want to keep you here as long as we can.
We have approximately 6 clocks hanging on the walls in our house and every single one is set to a different time. I know that the one in the kitchen is 15 minutes fast, the one in the kids room is about 5 minutes fast, and the one in the bathroom is never working. I blame it on the humidity because new batteries only last a few weeks in any clock we put in there.
A couple of weeks ago I was on my way to a church function and as I got in my car I noticed that I was running 15 minutes later than I thought according to my car’s clock (which is 2 minutes fast). I had just checked and we were supposed to be right on time – according to my adjustment for the 15 minute ahead kitchen clock. We’re all kinds of disfunctional over here.
Come to find out someone had set all of the clocks to the correct time. The nerve!!! I mean it’s just way to easy to know the actual time. How else am I supposed to keep up my math skills since my babies ate my brain cells?
1¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup white sugar
½ cup peanut butter
½ cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
about 30-40 miniature Reese’s butter cups, unwrapped
Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda in a medium bowl; 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 1 inch balls and place each into an ungreased mini muffin pan (I sprayed mine because I was paranoid).
Bake at 375 degrees for about 8 minutes.
Remove from oven and immediately press a mini peanut butter cup into each ball.
Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven!
September? Apples? Pumpkins? Not yet! Let’s GRILL. I’m not putting away the grill until there is snow on it. Deal? Deal. Actually, as I write this, we are in the middle of a big thunderstorm so it appears like tonight is not a grilling night. Minor details.
I am starting to come to terms with summer drawing to an end. E just finished her first week back at preschool and Ben will have students in his building again starting Tuesday. Football season has already begun! Truthfully, fall is my favorite season.
I love visiting apple orchards, picking out pumpkins, drinking hot cider, and hearing the leaves crunch under my feet on walks outside. I mean, who doesn’t love those things? I just don’t love what follows fall here in Michigan — 11 months of winter. Or so it seems.
I’ll be grasping for the grill (or more accurately sending Ben out to the grill with a beer) even when the first snowflake falls. If he’ll let me. We made these mushrooms as a side dish for grilled chicken, but I’ve always been a huge mushroom fan and I could easily make a meal out of these babies with a nice big leafy salad. Perfect for Meatless Mondays, too!
3 portabello mushroom caps
1 tablespoon canola oil
4-ounces reduced-fat cream cheese, softened
1 cup grated extra sharp cheddar cheese (about 4 ounces)
Soft & Chewy Nutella Stuffed Chocolate Chip Cookies – super chewy, bakery style, huge nutella stuffed chocolate chip cookies! So unbelievably soft, moist, and CHEWY!
Okay, this officially one of my favorite chocolate chip cookie recipes EVER. It might even be number 1, because I can’t think of another cookie I’ve had in years, that matches how soft, insanely chewy and perfectly sweet this Nutella stuffed chocolate chip cookie is.
It was about time for a Nutella recipe to rear its beautiful head here, and these huge & chewy Nutella stuffed chocolate chip cookies are an awesome start.
The base chocolate chip cookie recipe is slightly adapted from Lindsay @ Pinch of Yum’s “Best Soft Chocolate Chip Cookie” recipe and it is truly one of the best recipes I’ve ever tried! I like my cookies a teeeeeensy bit sweeter than how hers originally came out, so for the recipe down below, I added a little extra brown sugar. This also helped make the cookies EVEN softer and chewier than it already was!
I’ve made/had a bunch of chocolate chip cookies over the years, but of the ones that claim to be the best, I’ve found a bunch of them to be either too cake-y, too complicated to make, too cloyingly sweet, or they stay soft for one day and turn crisp and hard in 24 hours.
The fact that the chocolate chip cookies aren’t too sweet is perfect because when you add the Nutella, it makes it just sweet enough to satisfy everybody’s dessert or snack cravings.
8 tablespoons (1 stick) salted butter
½ cup + 2 tablespoons white sugar
⅓ cup light brown sugar, packed
2 teaspoons vanilla extract
1½ cups all-purpose flour + additional flour as needed (I usually add 1-2 tablespoons more!)
½ teaspoon baking soda
¼ teaspoon cornstarch
¼ teaspoon salt
¾ cup chocolate chips
12 heaping teaspoons Nutella
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Spoon about 12 heaping teaspoons (you only need 10, but do 12 in case of mistakes!) of Nutella into balls and place them on the parchment paper.
Place your sheet into the freezer. (I like to freeze mine overnight!)
Microwave butter for about 40 seconds, until it’s just barely melted.
In a large bowl, beat the butter, brown sugar, and white sugar until creamy.
Add the vanilla and egg and beat for about 10-15 seconds, until the egg is just incorporated.
Slowly add the flour, baking soda and salt. Mix until dough crumbles form.
(Add more flour 1 tablespoon at a time, until the dough is dry enough to work with!)
Add the chocolate chips and use your hands to incorporate them into the dough.
Take your sheet of frozen Nutella out of the freezer.
You can find complete recipes of this SOFT & CHEWY NUTELLA STUFFED CHOCOLATE CHIP COOKIES in goodmorningcali.com
This low carb, keto lasagna recipe is easy to make and tastes just like the real thing. I served it to Jon without telling him that it was an impasta (get it? impasta? ) and he had no idea. Once I told him, he was even more impressed. Here is a little hint about the “noodles”…
The noodle recipe also makes an amazing pizza crust. Check it out Here. Looking for some other low carb and gluten free lasagna variations? Check out these Chicken Cordon Bleu Lasagna, Eggplant Lasagna and Lasagna Stuffed Peppers recipes.
For the “Noodles” :
2 large eggs
4 oz cream cheese, softened
¼ cup Parmesan cheese, grated
1 ¼ cup mozzarella cheese, shredded
1/4 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
For the Filling :
1 lb ground beef
1 ½ cups Three Cheese Marinara Sauce, divided (get recipe here)
¾ cup mozzarella cheese, shredded
6 tbsp whole milk ricotta cheese
1 tbsp minced onion flakes (I use these)
1 tsp dried oregano
1 tsp garlic powder
1 tsp dried basil
1 tsp Italian seasoning
For the “Noodles” :
This part will take the longest, so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.
Preheat oven to 375° Line a 9×13 baking dish with parchment paper
In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder.
Mix until all ingredients are well combined.
Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
Spread the mixture into the baking dish, forming a nice even layer.
Bake on the middle rack for 20-25 minutes.
When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds.
This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.
For the Filling :
In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt.
Cook until the meat is browned.
Drain excess fat from pan and add ¾ cup marinara sauce to meat.
Reduce heat to low and simmer for 10 minutes.
Putting it all together
Pour ¼ cup marinara sauce into bottom of loaf pan.
Top with the first “noodle” layer
Layer a third of the ground beef mixture.
Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese,
You’ll love this Oreo Ball recipe because it’s a no bake cookie recipe. You’ll love this recipe because you’ll need just 4 ingredients. You’ll love this recipe because they freeze beautifully! Make Oreo Balls ahead of time, and you’ll have a sweet treat on hand!
1, 16 oz. package Oreos (store brand works fine!)
1, 8 oz. package cream cheese, softened
¼ cup powdered sugar
24 oz. white chocolate bark (this melts well and is ideal for dipping)
6 oz. chocolate chips (optional)
Crumble Oreos in a food processor.
Mix together crumbled Oreos, cream cheese and powdered sugar.
Roll into 1″ balls and chill 30 minutes.
Melt white chocolate bark according to package directions.
Use a fork or toothpick to dip balls and place on wax paper to dry.
Optional: melt chocolate chips according to package directions, spoon into a small zip top bag and close,
cut a tiny hole in the corner and drizzle the chocolate on top.
Note: Oreo Balls freeze well!
Note: experiment with different flavors of Oreos or try Nutter Butters!
Soft Batch Chocolate Fudge Cookies with a gooey pocket of salted caramel inside! Pure decadence.
We’re heading to Paris on Wednesday! The trip was originally just for a quick two-day conference, but after much debate, we’ve decided to stretch it out and stay for a week. I’ve never been to the city of light before, so I’m beyond excited to eat, explore, and eat some more.
Coffee, chocolate, croissants, and cozy sweaters! I cannot wait. Today’s cookie recipe is my go-to cure when I have a chocolate craving that just-won’t-quit. These Soft Batch Salted Caramel Chocolate Fudge Cookies are:
Sweet And simply amazing
The recipe I used to make them is almost the same as my famous soft batch double chocolate fudge cookies. These cookies are made with simple ingredients like flour, cocoa powder, butter, chocolate, baking powder, salt, sugar, milk, and vanilla. ← Proof basic ingredients,when combined properly, can create epic recipes!
12 salted caramels, see post for more information
2 cups semi-sweet chocolate chips
4 tablespoons unsalted butter
2 and 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoon baking powder
1 teaspoon salt
1 cup granulated sugar
3/4 cup light brown sugar, packed
4 large eggs, at room temperature
4 tablespoons whole milk
2 teaspoons vanilla extract
2 cups milk chocolate chips
2 teaspoons flaky sea salt
Unwrap the caramels, roll each one into a ball, and place them on a freezer-safe plate.
Place the plate in the freezer for 10 minutes. In the meantime, prep your cookie dough.
Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
Place the semi-sweet chocolate chips and butter in a small, microwave safe bowl.
Heat them in the microwave for for 15 second increments of time, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth.
Set aside. *You may also do this process on the stove top if you don’t own a microwave.
In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate medium-sized bowl whisk together the sugars, eggs, milk, and vanilla.
Add the dry ingredients into the wet ingredients, and stir to combine – be sure not to over mix here!
Fold in the chocolate/ butter mixture and the milk chocolate chips into the batter, stirring until everything is just combined.
You can find complete recipes of this SOFT BATCH SALTED CARAMEL CHOCOLATE FUDGE COOKIES in bakerbynature.com
The world needs more crumb cake. I mean how could your day go wrong if you start it out with a piece of this dreamy and decadent, over-the-top Crumb Cake? How I wish I could have this every day for breakfast.
You’ll love then generous layer of crisp, buttery, cinnamon laden crumbs atop that pillowy-soft, moist cake that’s swirled with notes of vanilla and an ever so light tang from the sour cream. This is one of my favorite breakfast cakes, like ever. I’m a crumbaholic. If it has crumbs I need it, and this is overloaded with them to the max! I just love the contrast of a fluffy cake next to a dense crumbly crumb.
Last year I attempted several times to make a crumb muffin and it just never worked for me because the crumbs would either end up swallowed up by the muffin or all spread out to the edges (which made since because I never used a super tall cupcake liner to keep everything intact). Luckily, things worked out much better in cake form. This cake turned out to be the best crumb cake I’ve ever had and I already can’t wait to make it again!
1 cup + 2 Tbsp (160g) all-purpose flour
1/3 cup (74g) packed light brown sugar
1/3 cup (72g) granulated sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (4 oz) unsalted butter, melted
1 cup (143g) all-purpose flour
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
5 Tbsp (2.5 oz) unsalted butter, softened
1/2 cup (109g) granulated sugar
1 large egg
1 tsp vanilla extract
1/4 cup (2 oz) milk
1/4 cup (2 oz) sour cream
Preheat oven to 350 degrees.
Butter an 8 by 8-inch baking dish then line with two sheets of parchment, butter parchment (alternately you can just butter and lightly flour the dish if you don’t care to lift out the whole cake).
For the crumbs:
In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt.
Pour in melted butter (use a spatula to scrape out any excess) and stir to combine.
Slowly add flour while mixing with a wooden spoon or spatula, and mix until no streaks of flour remain.
Set aside to rest while cake batter is prepared.
For the cake:
In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy.
Mix in egg and vanilla.
In liquid measuring cup used to measure milk, whisk together sour cream with milk.
Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined.
Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined.
Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.