Peanut Butter Cheerios Treats

Over the last several months, I’ve noticed that Joe is very interested in what I’m doing in the kitchen. He’s always asking questions on how things work and why (like any inquisitve 4 year old) and always wants to watch. When I saw this recipe on Pinterest, I saved it knowing it would be a good one to try with him. Baby boy was pretty sick one weekend, and Joe was getting restless since we were stuck at home, so I decided to pull this recipe out and give it a go. These treats are made just like Rice Krispie treats and were very fun to make with my tiny man! The flavor was great and we ate the entire pan over that weekend. If you’re looking for a fun treat for your kids to eat (and help make!), I recommend these for sure!

Peanut Butter Cheerios Treats

6 cups Peanut Butter Cheerios
2 Tablespoons butter
1/3 cup smooth peanut butter
10 ounces (approx. 40 ) regular sized marshmallows
1 cup chocolate chips

Prep a 9×13 pan with cooking spray or buttered parchment. In a pan over medium high heat melt the butter and peanut butter. Add in the marshmallows until you get a nice gooey mess. Add the Peanut Butter Cheerios and stir to combine making sure all of the cereal gets coated. Press into the prepped pan and while the cereal is still warm, sprinkle the chocolate chips on top so they melt slightly. Let cool and cut into squares. These taste best if served the same day.

Source:  Just Jenn Recipes


S’More Cookie Bars

I’ve made these deliciuos S’More Bars many times, and was surprised I didn’t actually have them on my blog, so here they are!  For some reason, I was craving these last weekend, and when my brother and sister-in-law called to make plans for dinner, I finally had an excuse to make them.  They were a huge hit with everyone (especially the toddler), and I enjoyed them for breakfast (and snacks…) for a few days after.  They really do taste like a s’more, so if you’re a big s’more fan like we are, I highly recommend these!

S’More Cookie Bars

1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
5 (1.55 oz. each) HERSHEY’S Milk Chocolate Bars
1 (7-ounce) jar marshmallow creme

Heat oven to 350°F. Grease 8-inch square baking pan.

Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.

Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

Source:  Adapted from Hershey’s

BWD: Brrr-ownies

It’s always a hard decision when it’s your turn to select the Baking with Dorie recipe.  Her cookbook is so full of amazing looking recipes!  This is the third recipe I’ve chosen for our group, and each time I’ve chosen, this recipe for Brrr-ownies has always been my second choice.  Well, it was time for it to be my first choice, and I’m so glad that it was! 

I had planned to make these in advance since I’m currently on vacation with the toddler visiting my mom in Florida (hooray for warmth and sunshine!).  Unfortunately, I ran out of time, but thankfully my mom was up for some yummy brownies, so we made them this evening.  We both absolutely loved them, and that’s saying a lot for me since sweets have been my nemesis since I found out I was pregnant three months ago.  These brownies are fudgey and full of chocolate mint deliciousness.  They aren’t overly sweet or rich, so it is easy to eat more than one, or two, or three, or…(what can I say, the baby loved them!!).

See below for the recipe for these fantastic brownies.  You can also find the recipe on page 103 of Dorie Greenspan’s Baking: From My Home to Yours.  To see how everyone else enjoyed these tasty treats, head on over to the BWD page and check out the blogroll.  Next up, we’re making Bill Bill’s Carrot Cake.  YUM!


5 Tbsp unsalted butter, cut into 5 pieces
3 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2/3 cup sugar
2 large eggs
1 tsp pure vanilla extract
Pinch of salt
1/3 cup all-purpose flour
1 cup (6 ounces) York Peppermint Patties, chopped into bits

Getting Ready:  Center a rack in the oven and preheat the oven to 325 degrees.  Line an 8-inch square baking pan with foil, butter the foil and place the pan on a baking sheet. 

Set a heatproof bowl over a saucepan of gently simmering water.  Put the butter in the bowl, top with the chopped chocolates and stir occasionally until the ingredients are just melted – you don’t want them to get so hot that the butter separates.  Remove the bowl from the pan of water.

With a whisk, stir in the sugar.  Don’t be concerned when your smooth mixture turns grainy.  Whisk in the eggs one by one.  Add the vanilla and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated.  Switch to a rubber spatula and fold in the peppermint pieces.  Scrape the batter into the pan and smooth the top with the rubber spatula.

Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out clean.  (The tip of the knife may be a touch streaky.)  Transfer the pan to a rack and cool to room temperature. 

When they are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board.  Cut into sixteen 2-inch squares.

Source:  From Baking: From My Home to Yours, page 103

BWD: Brownie Buttons

First, happy one year anniversary to the Baking with Dorie group!  I’ve been a member since June, and I’ve really enjoyed all of the baking challenges thus far, especially because most of the recipes I’ve done are things I probably wouldn’t have tried otherwise.  A big thank you to everyone in our little group for continuing to challenge me in the kitchen!  The entire group chose this recipe to celebrate the one year anniversary of our group.  Our founder, Grapefruit over at Needful Things, has the recipe posted on her blog.  You can also find it on pages 106-107 of Dorie’s Baking: From My Home to Yours

Second, I’m so glad to be back in the kitchen with BWD and baking some goodies!  I think the boys have definitely missed having sweet treats around the house.  These little bite size brownies were so easy to make, and so easy for them to snack on throughout the day.  They both loved them!  Unfortunately, sweets and I have not gotten along at all since the morning sickenss stareted, so I didn’t try these, but I will definitely make them again once I’m feeling better.

Up next, we’re making Honey Nut Scones.  Can’t wait to try that one!

BWD: World Peace Cookies

Check out that picture!  The husband got me a new fabulous camera for Christmas that takes phenominal food photos!  I am in love and can’t wait to play around with it some more.  Enough about that though, let’s move on to these delcious, decadent, chocolate cookies!  Rebecca from beurrista chose these World Peace Cookies for this week’s Baking with Dorie recipe, and what a great choice she made.  You can find the recipe on her blog, or on pages 138-139 of Dorie Greenspan’s Baking: From My Home to Yours.

I had a heck of a time getting these cookies ready for baking.  The dough itself comes togther easily and chills in the refrigerator for 3 hours before you can slice and bake these.  That is where my trouble started.  The bittersweet chocolate chips I bought were big, and only after I got home did I realize Dorie said chopped bittersweet chocolate or mini chocolate chips.  Whoops!  Every time I cut a cookie from the dough log, it fell apart, unless I was lucky enough to cut somewhere without a chocolate chip (which happened maybe twice).  Thankfully, the cookies are easily put back togther, and after 12 minutes in the oven, we had delicous, chocolate cookies that if handed out around the world, could go a long way to contributing to world peace as their name suggests.  These are GOOD.

To see how the other BWD bakers enjoyed these, check out the blogroll here.  Up next is the Apple Coconut Family Cake on page 214.

Chocolate Covered Cherry Cookies

Chocolate covered cherries are one of my most favorite candies, especially the ones from a local chocolate store.  When I saw this recpe for chocolate covered cherry cookies, I knew I had to give these a try this year.  Wow, they are amazing!  These are basically made the same way as the classic thumbprint cookies, except these have a chocolate cookie base.  Instead of jam or chocolate, you fill the thumbprint with a maraschino cherry, and top it with a chocolate ganache that is thinned with some of the liquid in the maraschino cherry jar.  These will be added to my cookies I make yearly list as they were that good!

Chocolate Covered Cherry Cookies
Source: From Tasty Kitchen

1-½ cup All-purpose Flour
½ cups Unsweetened Cocoa Powder
¼ teaspoons Salt
¼ teaspoons Baking Soda
¼ teaspoons Baking Powder
½ cups Butter, Room Temperature
1 cup Granulated Sugar
1 whole Egg
1-½ teaspoon Vanilla
1 jar (10 Oz.) Maraschino Cherries, Drained, Reserve Juice
1 package (6 Oz.) Semisweet Chocolate Chips
½ cups Sweetened, Condensed Milk

In a large bowl, combine flour, cocoa powder, salt, baking powder and soda. Blend well and set aside.

In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well.

Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended.

With hands, shape dough into 1-inch balls; place on an ungreased baking sheet. Press down the center of the dough with your thumb.

Drain maraschino cherries well, reserving juice. Place a cherry in the center indention of each cookie.

In small saucepan, combine chocolate pieces and sweetened condensed milk. Heat over low heat until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice.

Spoon about 1 teaspoon of the topping over each cherry, spreading to cover the cherry. If frosting seems too thick, thin it with a little more cherry juice.

(I was worried that I read my original recipe wrong when it told me to put the frosting on BEFORE baking. I thought it would melt and run all over. But I did as it said and it is amazing! This super-silky chocolate frosting does not melt or run anywhere! It seals in the cherry beautifully!)

Bake at 350°F for 10 minutes, or until done. Remove to a wire rack to cool.

Makes 3 to 4 dozen cookies.


Peanut Butter Blossoms

I’m not sure if this is true everywhere, but around here, you won’t find a cookie tray anywhere that doesn’t include these classic Christmas cookies.  In fact, if you want to buy Hershey Kisses,  don’t try and buy them the weekend before Christmas, because you won’t find the plain ones anywhere!  I had to buy 2 of those plastic candy cane things that have the Hershey Kisses in them just so I could make these (and it cost me twice as much!).  I make these every year per the husband’s request, as these are his absolute favorite.  I’m lucky that we have any left at this point!  I love this recipe because the peanut butter cookie is so soft, unlike some others I’ve tried or eaten where the cookie is more crunchy.

Peanut Butter Blossoms
Source: From Hershey’s

48 HERSHEY’S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.