Peanut Butter Swirl Bars

Prep: 15 mins

Cook: 30 mins

Level: Easy

Serves: Updated

8

Description

Delicious peanut butter bars swirled with chocolate.

Ingredients

• 1 cup Flour
• 1 teaspoon Baking Powder
• ¼ teaspoons Salt
• ¾ cups Brown Sugar
• ¾ cups White Sugar
• ⅓ cups Butter, Softenend
• 2 whole Eggs
• ½ cups Creamy Peanut Butter
• 2 teaspoons Vanilla
• 1 cup Chocolate Chips

• 1 cup Flour
• 1 teaspoon Baking Powder
• ¼ teaspoons Salt
• ¾ cups Brown Sugar
• ¾ cups White Sugar
• ⅓ cups Butter, Softenend
• 2 whole Eggs
• ½ cups Creamy Peanut Butter
• 2 teaspoons Vanilla
• 1 cup Chocolate Chips

Preparation

Preheat oven to 350ºF. Spray or grease a 9×13 baking dish.

In a bowl, whisk together flour, baking powder and salt. Set aside.

In a mixing bowl, beat sugars and butter until creamy. Add in eggs, peanut butter and vanilla. Beat until combined. Add in dry ingredients gradually until mixture is smooth.

Pour into prepared dish. Sprinkle with chocolate chips. Bake for 5 minutes. Remove from oven and swirl with knife to marble. Return to oven and bake another 25 minutes. Let cool before cutting.

Strawberries with Cream & Chocolate

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

8

Description

Strawberries served with cream and chocolate shavings is easy, beautiful. delicious and versatile. Serve as a dessert, appetizer or side. Great for a picnic or formal affair.

Ingredients

• 1 quart Whole Fresh Strawberries
• 8 ounces, weight Frozen Cool Whip, Thawed
• 1 bar (3.5 Oz. Size) Chocolate Bar, Shaved Or Grated (set Aside 2 Tablespoons)

• 1 quart Whole Fresh Strawberries
• 8 ounces, weight Frozen Cool Whip, Thawed
• 1 bar (3.5 Oz. Size) Chocolate Bar, Shaved Or Grated (set Aside 2 Tablespoons)

Preparation

Wash the strawberries and set them aside on a paper towel to dry.

In a medium bowl, combine thawed Cool Whip (or stabilized whipped cream) and chocolate shavings (all except for 2 tablespoons). Gently mix until well combined.

Place the strawberries on a serving platter or in a pretty bowl. Place the Cool Whip/chocolate mixture in a serving dish and sprinkle the reserved 2 tablespoons chocolate shavings on top. Enjoy!

Browned Butter M&M Cookies

Prep: 30 mins

Cook: 7 mins

Level: Easy

Serves: Updated

24

Description

Browned butter cookies are to die for, and adding M&M’s just makes them extra crazy! (Sub in half chocolate chips if you prefer.)

Ingredients

• 1 cup (2 Sticks) Salted Butter
• 1 cup Brown Sugar, Packed
• ½ cups Sugar
• 2 whole Large Eggs
• 1 Tablespoon Vanilla
• 2 cups All-purpose Flour
• 2 Tablespoons (additional) All-purpose Flour
• 2 teaspoons (heaping) Instant Coffee Granules
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 cups M&M's, Plus Extra For Tops
• Chopped Pecans (optional)
• Semi-sweet Chocolate Chips (optional)

• 1 cup (2 Sticks) Salted Butter
• 1 cup Brown Sugar, Packed
• ½ cups Sugar
• 2 whole Large Eggs
• 1 Tablespoon Vanilla
• 2 cups All-purpose Flour
• 2 Tablespoons (additional) All-purpose Flour
• 2 teaspoons (heaping) Instant Coffee Granules
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 cups M&M's, Plus Extra For Tops
• Chopped Pecans (optional)
• Semi-sweet Chocolate Chips (optional)

Preparation

Add one stick of butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!) Pour butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes. Meanwhile, allow the other stick of butter to soften.

Preheat the oven to 375 degrees*.

Cream the softened butter together with the brown sugar and regular sugar until it’s nice and combined. Add the eggs and vanilla, and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.

With the mixer on medium-low, slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids. Scrape the bowl the mix again for 20-30 seconds, until everything is combined.

In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it in 1/3 increments, mixing on low, until it’s totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the M&M’s and the chocolate chips, if using. (I think using half chocolate chips, half M&M’s would be perfect.) Cover the dough with plastic wrap and chill it in the fridge for 20-30 minutes.

In batches, scoop by heaping teaspoon onto a baking sheet lined with a baking mat, Press 2 to 3 additional M&M’s on top if desired. Bake for 7 to 8 minutes, or until deep golden brown. Wait a minute or two, then transfer cookies to a cooling rack. Repeat with the rest of the dough.

*You can bake at 350 for a little longer if you don’t want the cookies to be quite so brown. (I like brown cookies!)

Dark Chocolate M&M Pudding Cookies

Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

36

Description

Soft chocolate pudding cookies made with dark cocoa powder, chocolate chips and dark chocolate M&Ms.

Ingredients

• 1 cup Unsalted Butter, Room Temperature
• ⅔ cups Brown Sugar
• ⅓ cups Sugar
• 1 box (3.9 Oz. Size) Instant Chocolate Pudding Mix
• 2  Large Eggs
• 1 teaspoon Vanilla Extract
• 2-¼ cups All-purpose Flour
• ¼ cups Hershey's Special Dark Cocoa Powder
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• ½ cups Dark Chocolate M&Ms, Plus Extra For Pressing On Top

• 1 cup Unsalted Butter, Room Temperature
• ⅔ cups Brown Sugar
• ⅓ cups Sugar
• 1 box (3.9 Oz. Size) Instant Chocolate Pudding Mix
• 2  Large Eggs
• 1 teaspoon Vanilla Extract
• 2-¼ cups All-purpose Flour
• ¼ cups Hershey's Special Dark Cocoa Powder
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• ½ cups Dark Chocolate M&Ms, Plus Extra For Pressing On Top

Preparation

1. Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a regular bowl with a hand mixer), cream butter, brown sugar, and granulated sugar. Add in the pudding mix, eggs, and vanilla extract and mix to combine.
3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. Slowly add the dry ingredients to the wet ingredients until just combined. Fold in the chocolate chips and M&Ms.
5. Drop rounded tablespoonfuls of cookie dough onto the baking sheet, leaving about 2 inches in between each. Optional: lightly press additional M&Ms on top of cookie dough.
4. Bake for 9-10 minutes.

Peach Blueberry Cobbler

Prep: 20 mins

Cook: 45 mins

Level: Easy

Serves: Updated

8

Description

Peaches and blueberries with a sweet biscuit topping—the perfect summer dessert!

Ingredients

• FOR THE FILLING:
• 6 Tablespoons Granulated Sugar
• 1-½ Tablespoon Cornstarch
• 1 pinch Cinnamon
• 1 pinch Salt
• 2 cups Blueberries
• 4 cups Peaches, Peeled And Diced
• FOR THE TOPPING:
• 1 cup All-purpose Flour
• ¼ cups Granulated Sugar
• 2 Tablespoons Cornmeal
• 2 teaspoons Baking Powder
• ¼ teaspoons Baking Soda
• ¼ teaspoons Salt
• ¼ cups Butter, Melted
• ⅓ cups Buttermilk
• ½ teaspoons Vanilla
• ⅛ teaspoons Cinnamon And Sugar, For Sprinkling

• FOR THE FILLING:
• 6 Tablespoons Granulated Sugar
• 1-½ Tablespoon Cornstarch
• 1 pinch Cinnamon
• 1 pinch Salt
• 2 cups Blueberries
• 4 cups Peaches, Peeled And Diced
• FOR THE TOPPING:
• 1 cup All-purpose Flour
• ¼ cups Granulated Sugar
• 2 Tablespoons Cornmeal
• 2 teaspoons Baking Powder
• ¼ teaspoons Baking Soda
• ¼ teaspoons Salt
• ¼ cups Butter, Melted
• ⅓ cups Buttermilk
• ½ teaspoons Vanilla
• ⅛ teaspoons Cinnamon And Sugar, For Sprinkling

Preparation

Preheat the oven to 375 F with the oven rack in the center of the oven.

In a glass baking dish, 9×9 inch square or similar size (I used a 1.9L casserole dish), mix together the sugar, cornstarch, cinnamon and salt. Add the blueberries and peaches and toss together gently until the fruit is coated. Bake the filling for 25 minutes, or until it is hot and bubbling.

While the filling cooks, make up the biscuit topping. In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, baking soda and salt. In another bowl, mix together the melted butter, buttermilk and vanilla.

Once the fruit comes out of the oven, add the wet ingredients into the dry and mix until just combined with no dry pieces left.

Increase the oven temperature to 400 F. Drop the topping by the spoonful over the hot fruit, spacing it out evenly. There should be about 8 pieces. Sprinkle the biscuits with cinnamon and sugar and bake for 14-16 minutes, or until the biscuits are golden brown and the fruit is bubbling.

Remove from the oven and let it cool for about 20 minutes before serving warm with vanilla ice cream or whipped cream.

Adapted from Mel’s Kitchen Cafe.