recipe: peanut butter cup brownies

An Instagram friend posted a picture of some peanut butter cup brownies that she had baked a few months back. I thought that they looked soooo delicious, and so I asked her to send me the recipe. She did, and after changing a few ingredients, I went on to make them for our family. I think that they were only in our fridge for about three days before we devoured them all. This is something that I will definitely be making again and again.

Peanut Butter Cup Brownies

Ingredients: 

1 cup semi-sweet chocolate chips
¾ cup butter
½ cup peanut butter
½ cup unsweetened cocoa powder
3 large eggs
1 ½ cup white sugar
1 tsp vanilla extract
¾ cup all-purpose flour
½ tsp salt
9 peanut butter cups
butter, to grease

Steps:

1. Preheat oven to 350°F. Grease a 9×9 baking dish with butter.

2. In a microwave-safe bowl, combine first 4 ingredients. Place in microwave and cook for 40-second increments until mixture is smooth.

3. Beat eggs, sugar, and vanilla together in a large bowl. Stir in microwave ingredients. Slowly add flour and salt and mix until well combined.

4. Pour half of the mixture into the prepared baking dish. Put peanut butter cups evenly on top. Then pour the remaining mixture on top. Place in oven for about 45 minutes, or until a toothpick comes out clean. Do not overcook.

Emory

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recipe: double chocolate chip cookies

Double Chocolate Chip Cookies

Ingredients:

1 cup butter, room temperature
1 ½ cup white sugar
¾ cup vanilla pudding
2 large eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup chocolate chips

Steps:

1. Preheat oven to 350°F. Cream together butter, sugar, and pudding in a large bowl. Combine eggs and vanilla. Add the remaining dry ingredients and mix until well blended.

2. Drop the mixture onto a cookie sheet using spoons. Bake for approximately 12 minutes, or until a toothpick comes out clean.

Emory

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no-bake chocolate & peanut butter cookies

These are tremendously delicious cookies to make that will probably remind you of your childhood. I made them when we had no stove, and relied on the use of our microwave instead. They came out great! Please try them out for yourselves.

No-Bake Chocolate & Peanut Butter Cookies:

½ cup milk
2 cups white sugar
1 cup peanut butter
¼ cup cocoa powder
¾ cup butter
½ tsp salt
3 cups large flake oats

1. Combine first six ingredients in a medium saucepan. Stir over medium heat. Bring to a boil. Remove from heat and add oats until well combined. (You can also make this in a microwave. Put first six ingredients in a microwave safe container and cook on high for about 8 minutes. Remove and add oats.)

2. Line a baking sheet with wax paper. Using a spoon, drop mixture onto wax paper. Put in refrigerator for 1 hour. Serve chilled.

Emory

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simple valentine’s day trifles

Makes 2 servings

This is an extremely quick and easy treat to make for that special someone on Valentine’s Day. It is a dessert that won’t break the bank, nor will it cut into your already precious time. Place in champagne flutes for a special touch. It is impossible to mess up this recipe, and it is certified to be paid back in even sweeter kisses.

Simple Valentine’s Day Trifles

Ingredients:

¾ cups raspberries, fresh
½ cups Oreos, broken
Whipped cream

Steps:

1. Start by measuring the ingredients. You will need approximately five Oreos to amount to ½ cup of crushed cookies. Once the raspberries and cookies have been prepared, set aside.

2. Using the champagne flutes, fill each one with ¼ of the crushed Oreos. Place ¼ of the raspberries on top. Then add whipped cream. This should take you to the halfway point in the flute. Repeat once more. Then top with leftover crushed Oreos, and refrigerate until you are ready to serve.

Happy Valentine’s Day!

Emory

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vegan strawberry + banana crumble

I personally love to celebrate the beginning of a new year with a healthy recipe post. Today will be no different! Here is a recipe for a delicious and healthy dessert for those of you who have a vegan sweet tooth.

Vegan Strawberry + Banana Crumble

For the strawberry jam:
2 cups strawberries, halved

2 tbsp pure maple syrup

For the oatmeal crumble:
1 cup oat flour

1 ½ cup large flake oats
2 tbsp brown sugar
½ tbsp cinnamon
½ tsp baking soda
¼ tsp salt
½ cup unsweetened applesauce
¼ cup pure maple syrup
¼ cup vegetable oil
½ tsp vanilla extract
1 cup bananas, sliced
1 tbsp large flake oats
soy margarine, to grease

Steps:

1. Preheat oven to 325°F. Grease an 8×8 in. baking dish with soy margarine. Set aside.

2. In a small saucepan, add strawberries and maple syrup. Stir over medium heat for approximately 5 minutes. Mash the strawberries into a jam. Continue to stir and mash for another 5 minutes. Place in refrigerator to cool.

3. In a large bowl, combine oats, flour, sugar, cinnamon, salt, and baking soda. Add applesauce, maple syrup, oil, and vanilla. Mix thoroughly.

4. Remove half a cup of the oats. Spread the rest of the mixture evenly into the baking dish.

5. Place sliced bananas on top of the oats. Top with the strawberry jam mixture. Then spread the remaining oat mixture on top. Sprinkle the last of the large flake oats.

6. Put in oven and bake for 30 minutes. Let cool before serving.

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (one on earth, one in heaven, and growing another). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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