...made this yummy peanut butter pie over Labor Day. Not the healthiest thing....but delish nonetheless. Recipe below in case you'd also like to go into a peanut butter chocolate coma like I did.

Decadent Peanut Butter Pie

Ingredients

1 prepared chocolate cookie pie crust 1 cup creamy peanut butter 1/2 cup sugar 8 oz. cream cheese (at room temperature) 4.5 cups (12oz. container) of non-dairy whipped topping, divided 1 jar Hot fudge topping, divided

Directions

Combine in a med. bowl, the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie. Reserve 2 tbsp. of hot fudge topping and place remaining hot fudge topping into microwave safe bowl or glass measuring cup. Microwave for 1 min. Stir.

Spread hot fudge topping over pie to cover the pnut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1.5 cups) over hot fudge layer, being careful not to mix the two layers. Place the 2 Tbs. hot fudge topping in a small plastic bag and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbsp. peanut butter going in the opposite direction of the hot fudge topping.

chocolatey peanut butter cookies

Soft & Chewy Chocolate Peanut Butter Cookies

What You Need

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2 cup  peanut butter

2 eggs

1 pkg.  (2-layer size) devil's food cake mix

Make It

HEAT oven to 375ºF.
BEAT cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. (See Tip.)
SHAPE into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
BAKE 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire rack; cool completely. 

marshmallow fondant

Here is the recipe I've used for my marshmallow fondant-I've used it on quite a few cakes and it usually comes together easily for me, of course I've had stubborn batches, but not too  many. It's fun to make your own fondant, definitely cheaper than ready-made, and it tastes better. (according to my hubby, I don't eat it)

marshmallow fondant


 Carousel cake



Ice cream cone cake



Minnie Mouse cake

Chocolate Glazed Toffee Bars

 

Chocolate Glazed Toffee Bars 

adapted from Joy of Cooking book

Grease an 8x8 inch baking pan.  Whisk together thoroughly:

2/3 cup flour

1 1/2 tbsp sugar

1/8 tsp salt

Sprinkle over the top:

4 tbsp (1/2 stick) cold unsalted butter, cut into small pieces.

Using a pastry blender, 2 knives, or your fingertips, cut in the butter until the mixture resembles fine crumbs. Sprinkle over the top and stir in to blend:

2 tsp milk

Knead until the milk is distributed and the particles begin to hold together. If necessary, add a teaspoon or two more milk, until the mixture holds together but is not wet. Firmly press the dough into the pan to form a smooth, even layer. Refrigerate for 15 minutes.

Meanwhile, preheat the oven to 350 degrees, then bake the chilled dough for 10 minutes, set aside to cool slightly. 

Then, combine in a medium, heavy saucepan, and stirring frequently, bring to a boil over medium heat:

5 tbsp unsalted butter, cut into pieces

1/2 cup packed light brown sugar

2 tbsp honey

1 tbsp milk

1/8 tsp salt

Boil the mixture, uncovered for 3 minutes; remove from the heat. Stir in:

1 tsp vanilla

Pour the mixture evenly over the baked layer. Bake until it's bubble, golden brown, and slightly darker at the edges, about 17 to 20 minutes. Remove the pan to a rack to cool slightly. Sprinkle over the top:

1/4 cup semisweet chocolate chips

(you can let the chips melt a bit and then spread the chocolate around on the top, but I found that made them look less pretty, so I just sprinkle the chips and leave them whole) 

 Let the chocolate cool until thickened but still slightly soft, then cut into bars; let cool completely before lifting the bars from the pan. 

Gobble them up with glee. At least that's what I do! They're dangerously addicting.

rainbow cupcakes

 

(first off, sorry about the craptastic pics)

You've probably seen some sort of layered rainbow cake/cupcake concoction lately, right? It's all the rage! I was in charge of making some cupcakes for a church event, so I decided these would be a great treat.

Well, they were....but I'm never making them ever. again.

It was just way too hard to get the layers of cake to look right, and to completely cover the previous color. This cupcake was one of the few cupcakes who's top didn't look like a tie dye shirt. lol. I used this technique for the cupcakes.

I did try this cupcake frosting for the first time, and though it didn't come out perfectly, it was DELICIOUS. ooh yum! I can't wait to try it again (and again, and again, if necessary) and get it right.

Cookies and Cream Cupcakes

Need I say more? I think not.

 

Cookies and Cream Cupcakes

from Annie's Eats

Cookies and Cream Cupcakes

Yield: 24 cupcakes

Ingredients:

For the cupcakes:

24 Oreo halves, with cream filling attached

2¼ cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

8 tbsp. unsalted butter, at room temperature

1 2/3 cup sugar

3 large egg whites, at room temperature

2 tsp. vanilla extract

1 cup milk

20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:

8 oz. cream cheese, at room temperature

6 tbsp. unsalted butter, at room temperature

1 tbsp. vanilla extract

4 cups confectioners’ sugar, sifted

2 tbsp. heavy cream

For garnish:

Oreo cookie crumbs

24 Oreo cookie halves

Directions:

Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.  Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and garnish with Oreo halves.

Feed to the nearest cute girl. Oh wait, that's the beaters she's licking. oh well. That works too.

Homemade Peppermint Oreos

 

Here is that recipe I promised! I made these scrumptious and easy cookies the other night for our ladies craft night. They are delish, especially with the peppermint flavor added. Make sure you have people to help you eat them! They're decadent .:)

Homemade Peppermint Oreos

from I Heart Naptime

Cookies:

2 boxes Devil's food cake mix

4 eggs

2/3 cup vegetable oil

Frosting:

1 (8ounce) package cream cheese, softened

1/2 cup (1 stick) butter, softened

4 cups powdered sugar

1 teaspoon peppermint extract

sprinkles or crushed candy cane for decorating

green or red food coloring

 Directions:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a large bowl combine the cake mix, eggs, and oil with a mixer. The batter will be very stiff. Pinch of pieces of batter and roll into 1 inch balls. Place 1 inch apart on prepared cookie sheets and flatten slightly with fingertips. Bake for 8 to 10 minutes. Remove immediately from the cookie sheets with a spatula and cool on a wire rack.
In a small glass bowl, combine the cream cheese and butter until completely blended. Gradually add in the powdered sugar and peppermint extract and mix until the icing is smooth. Color frosting green or red if desired. Spread half of the cookies with icing and top with remaining cookies.

Roll in sprinkles, crushed candy canes, or just leave them plain.

Store in the refrigerator in an airtight container or resealable plastic bags.