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


BWD: Cherry Apple Cobbler


Happy 4th of July!  I hope everyone had as nice a holiday weekend as we did.  We were constantly on the go, but it was so much fun!  This was a great dessert recipe to cap off our long weekend.  The original recipe called for rhubarb, but I couldn’t find it at our store, and we aren’t big fans of it anyway, so I substituted Granny Smith apples for the rhubarb as did many of the other BWD bakers.  I also got to try out my new cherry pitter, which worked so well and made quick work out of preparing the cherries for this cobbler.  Overall this was a delicious cobbler, perfect for summer; however, if I were to make it again, I would omit the ground ginger from the filling.  I’m not a huge fan of the flavor and I felt it was a bit overpowering for me. 

A big thanks to Ryan from The Behr Necessities for picking this yummy cobbler.  To get the recipe, check out her blog here, or you can find it on page 415 of Dorie’s Baking: From My Home to Yours.  You can check out the BWD blogroll to see the numerous variations everyone came up with…they all look delicious!  Next month’s recipe is for Creme Brulee..cannot wait!!

CEiMB: Apple Brown Betty

This week’s Craving Ellie in My Belly recipe was chosen by Jessica over at Learning to Love Vegetables.  You can find the recipe for this fabulous dessert over on Food Network’s website, or on page 241 of Ellie Krieger’s So Easy

 I’ll be honest, I was a bit skeptical of this recipe…I just didn’t see how whole wheat bread crumbs would make a good topping for this dessert.  Boy, was I wrong!  We all really enjoyed this, and I see this being made in our house quite frequently.  You can’t beat a great tasting and HEALTHY dessert!  The only change I made was using sliced almonds instead of walnuts, because that is what I had on hand.  The only thing missing…some vanilla ice cream!  I will be running to the store tomorrow to pick some up so that we can enjoy it with the leftovers.  Thanks Jessica for a fabulous pick!!  To see how the other CEiMB members did this week, check out the blogroll.

SMS: Chocolate Strawberry Truffle Torte

I am very excited to be hosting this week’s Sweet Melissa Sundays recipe for the Chocolate Raspberry Truffle Torte!  I joined this great group a few months ago, when they were already almost halfway through the book.  I missed out on some great recipes, but was so excited to see this one hadn’t been made yet.  As soon as it was my turn to choose a recipe, I knew this is the one I would pick.  I love chocolate.  I love raspberries.  I love chocolate and raspberries together.  This just HAD to be good! 

However, my attempt for chocolate raspberry goodness was thwarted this morning.  I bought my raspberries yesterday evening to ready myself to get started this morning.  I opened my raspberries and found mold on almost every single one.  At least I bought two containers, certainly BOTH couldn’t be moldy.  But the second one was too.  I admit I cried (damn pregnancy hormones).  Then, I remembered my other favorite chocolate/fruit combination…chocolate covered strawberries!!  And we had strawberries in the house (we always have them…the toddler could eat an entire container in one sitting!).  I did cut this recipe in half as I wasn’t sure the husband would enjoy this, and I’m not feeling all that great lately (damn pregnancy hormones!) and made it in my adorable 4″ springform pan.  Overall, this is a simple recipe to throw together.  Melt chocolate and butter together, whip the heck out of some eggs, mix it all up, add strawberries in the middle, bake, and refrigerate!  The only other substitution I made was to use 1/2 tsp of orange extract for the rum…I thought we had rum in the house, but sadly, we did not.

The final result?  YUM!  This is very, very chocolatey, but very, very delicious.  As I expected, the husband wasn’t a huge fan (he’s more of a milk or white chocolate kind of guy), but that’s okay, more for me!  It really did taste like a chocolate covered strawberry.  Yummy.  I kind of laughed at my pictures though…doesn’t it look like a hamburger cooked to medium-ish?  You must try this!  I posted the recipe below, but you can also find it on pages 206-207 of Melissa Murphy’s fabulous The Sweet Melissa Baking Book.  Melissa does suggest serving this with her Raspberry Sauce (on page 176) for some extra indulgence.  I did not make the sauce, but will post the recipe for that one as well.  Don’t forget to check out how the other bakers did this week!  Thanks for baking with me this week!

Chocolate Raspberry Truffle Torte 

8 ounces best-quality bittersweet (64-68%) chocolate
8 Tbsp (1 stick) unsalted butter
3 Tbsp rum (I used 1 tsp orange extract)
3 large eggs
1/2 dry pint fresh raspberries (I used strawberries)
1 Tbsp best-quality unsweetened Dutch-process cocoa powder, for sprinkling


Position a rack in the center of your oven.  Preheat oven to 350 degrees.  Turn an 8-inch springform pan upside down and cover the bottom and sides with aluminum foil.  The foil should come up at least 2 inches on all sides, so the water from the water bath will not leak through.  Lightly butter the inside bottom and sides of the springform pan.  Line the bottom with an 8-inch round of parchment paper.

  1. In the top of a double boiler set over simmering, not boiling, water, gently melt the chocolate with the butter, stirring until smooth.  Heat until it is just melted; don’t let it get too hot.  When the chocolate is fully melted, stir in the rum.
  2. In an electric mixer bowl set over a pot of simmering, not boiling, water, heat the eggs while stirring unti just warm to the touch.  Remove from the heat. 
  3. In the electric mixer fitted with the whip attachment, beat the eggs until tripled in volume, or when they reach soft peaks.
  4. Fold half of the eggs into the chocolate mixture until almost incorporated.  Fold in the remaining eggs until just blended but with no streaks remaining.
  5. Pour half of the batter into the prepared springform pan.  Scatter the fresh raspberries evenly over the batter, and then pour the remaining batter over the berries.  Smooth with a spatula.
  6. Place the springform pan in a roasting pan large enough to hold it.  Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.  Bake uncovered for 5 minutes.  Cover the pan with aluminum foil or an upside-down cookie sheet and bake for 20 minutes more.  Remove to a wire rack, uncover the pan, and cool in the water bath for 1 hour.
  7. Remove the pan from the water bath.  Cover with plastic wrap and refrigerate until very firm, about 3 1/2 hours.
  8. Using a sharp knife, carefully loosen the cake from the edges of the pan.  Release the springform ring to unmold the cake.  To release the bottom, invert the cake onto a flat plate lined with parchment paper or aluminum foil and remove the bottom and the parchment round.  Turn the cake right side up onto a serving plate and dust with sifted cocoa powder.  Keep refrigerated until serving.

Slice with a hot knife and serve.  The torte keeps tightly wrapped in plastic wrap in the refrigerator for up to 4 days.

Raspberry Sauce

2 (12-ounce) packages frozen unsweetened raspberries, thawed, or 2 1/2 dry pints fresh
3/4 cup plus 2 Tbsp sugar
1 Tbsp fresh lemon juice

  1. In a medium saucepan over medium heat, stir together the raspberries, sugar, and lemon juice until it comes to a simmer.  Simmer for 2 minutes.  Remove from the heat and let cool briefly.
  2. In a food processor fitted with the metal blade or a blender, pulse the raspberry mixture until smooth.   Strain the mixture into a resealable conatiner and refrigerate for 2 hours.

Raspberry sauce will keep refrigerated in an airtight container for up to 5 days, or frozen for up to 1 month.  Shake well before serving.

SMS: Pumpkin Bread Pudding with Caramel Rum-Raisin Sauce

This week’s Sweet Melissa Sundays recipe was for Pumpkin Bread Pudding with Caramel Rum-Raisin Sauce and was chosen by Carmen of Baking is my Zen.  Check out her blog for a fantastic tutorial on how to make this great dessert!  She had a great idea of test running this recipe as a possible dessert for Thanksgiving. 

I have never eaten bread pudding of any kind before, and to be honest, it never really sounded appealing to me.  One of the reasons I started this blog and joined this group was to expand my horizons, and am I ever glad I did!  This was great!  I didn’t have a chance to make the caramel rum-raisin sauce, and I can only imagine how much better this would have been with the sauce.  The only other change I made was to use challah bread instead of brioche…it was a miracle I found the challah bread in this town, and no one had even heard of brioche before.  If you’re looking for a recipe to impress the in-laws for Thanksgiving this year, this would be a good one!

To see how the other SMS bakers did this week, check out their blogs here.

Chocolate Chip Cookie Dough Dip

I’m finally getting around to making my very first food related post!  I promise I’ll be better at updating this thing…life has been hectic this past week.  Please bare with me as I work on my food photography skills…I’m sure they’ll get better with time. 

I made this dip for the husband’s surprise 30th birthday party last Sunday.  This was a huge hit!  I had multiple people ask me for the recipe and we didn’t bring much of this home.  This would be great at a children’s birthday party, and will likely make an appearance at the toddler’s 2nd birthday party.  Give this a try!!

Chocolate Chip Cookie Dough Dip

1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner’s sugar
3/4 cup semisweet mini chocolate chips

1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

2. Remove from heat, whisk in vanilla extract and set aside to cool.

3. Beat the cream cheese and confectioner’s sugar for 1 minute.

4. Slowly beat in the cooled butter mixture and beat again for another minute.

5. Stir in the chocolate chips.

6. Pour into a serving bowl and refrigerate.

7. Garnish with additional chips, if you choose.

I served this with mini vanilla wafers and chocolate teddy grahams.

Source: Brown Eyed Baker