Wednesday, January 2, 2013

Chocolate Covered Peanut Butter Balls

I first made these at one of my good friends house, and I fell in love with them. They are so small and you don't have to feel completely guilty when you eat them! These are perfect for party's or just when you are craving some chocolate. I almost always have all the ingredients for them around the house. They are so easy to make and fun to make with kids! I got this recipe from SixSister'

1 (16 oz) container peanut butter
3/4 cup butter softened
3/4 cup brown sugar
3 3/4 cup powdered sugar

12 oz chocolate chips, melted

Mix the peanut butter, butter, brown sugar and powdered sugar together. Roll into 1 inch balls (not any larger). Stick the dough into the refrigerator until cool.  Next dip them into the melted chocolate. Set the chocolate coated ball onto wax paper and cool. Keep in the refrigerator until you are ready to eat them!

My favorite thing is to eat these little balls when they are frozen. If you keep them in a ziploc bag in the freezer then you can pop one in your mouth whenever you just need a little snack!


Sunday, October 14, 2012

Chocolate Chip Cookie Dough Bars

Ok... so you all know I am a complete chocoholic fiend right? If not... get with it! I mean everyone knows that! Well, first of all this was like heaven on a plate, but the frosting was like holy moly, crazy rich, and I am not one to turn down something like that, but it was really quite good, so if you are a crazy dessert fanatic then these are the bars for you! Kids love them just the same if not, probably more they are a perfect solution for when you can't think of a snack to bring to a party, they're very rich so you can cut them smaller (I cut them into 16th's) When you take them out of the fridge, they're kind of stiff though, but I like my cold chocolate, you can heat it up too, and you definitely need something to wash them down, but they are so worth it! Because they are so very  scrumptiously yummy!  I got this recipe from

For Bars:
1 stick butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla extract
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 cup semi-sweet chocolate chips
For Cookie Dough Frosting:
1 stick butter, softened
1 tsp vanilla extract
1/3 cup brown sugar
About 3 cups powdered sugar
1 cup miniature chocolate chips
1. Preheat oven to 350 degrees F. Liberally grease an 8×8″ baking pan with cooking spray; set aside.
2. In a large bowl, beat together the butter and sugars with an electric mixer until creamy, about a minute. Add the egg + vanilla extract to combine.
3. Add in the flour, salt and baking soda to combine, mixing slowly. Lastly, stir in the chocolate chips by hand.
4. Spread the mixture into the prepared pan in an even layer. Bake until golden and just set in the center, about 23-27 minutes. Allow to cool in the pan completely while you prepare the frosting.

 Cookie Dough Frosting
1. In the bowl of a stand mixer, beat together the butter, vanilla and brown sugar until creamy. Gradually add the powdered sugar, about a cup at a time, until frosting is light and fluffy. You kind of want it on the softer side (think cookie dough!) rather than stiff icing. Stir in the miniature chocolate chips.
2. Spread the frosting evenly on top of the cooled cookie bars. Pop the bars in the fridge for about 10 minutes or so to set the frosting.
3. Cut into squares and serve! This makes about 9 full bars if you don't want to be overwhelmed with richness you can certainly cut them smaller (I cut them into 16th's... they’re very very rich, so you may want to). Store leftovers airtight in the fridge, up to 2 days.

Saturday, September 22, 2012

Peaunt Butter Brownie Bites

Ok, so I definitely know that this picture does not do these brownies justice, but even though they look like blahhh, look past their ugliness, (well actually my terrible peanut butter scooping), and when you eat it... they will be a lot... like a hundred times better than they look. Ok, I know I should definitely learn how to take better photos but... I'm getting off topic. I highly doubt any of you care about my awful photographing, so anyway, you gotta make these. Well, I won't force you but you're missing out. I like, always have a box of brownie mix on hand, just in case of emergencies, I mean there's so many options, but these are perfect for just about anything, kids love'm, adults love'm, dogs love'm. Now these are not my recipe, don't they totally seem like something I would create though! I mean I love chocolate and peanut butter. But really, they aren't mine. I found them from Amanda's Beauty and Recipe Finds!

1 box of Duncan Hines Chewy Fudge Brownies
1 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter

1.  Prepare boxed brownie mix as directed. Spoon batter evenly into mini muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet.
2.  After brownies are out of the oven, use the back of 1/2 teaspoon measuring spoon to make a hole for the peanut butter.
3.  Place peanut butter in a small microwave-safe bowl. Microwave on high for 30 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips.

Wednesday, September 12, 2012

Brownie Batter Milkshake

Like you Probably know if you pay attention to my posts, and read these intro things that I write, I always keep some brownie batter on hand. You know, for emergencies :) like if I'm depressed or something, well not really I don't really get depressed, but if like I just need some chocolatey thing, then I might make one of these, or if I'm feeling lazy... have somebody else make me one! These are so simple and easy to make  it's like crazy, cause you know me, (actually you probably don't) I like my chocolate, and dessert stuff, seems like complicated to make and all but if you are having one of those chocolate cravings that for me never ever go away, and you don't feel like baking, or you don't have the time and materials, then make this!

You will need...
3 cups vanilla ice cream
1 cup milk
1 1/2 cups brownie batter mix (If you want it to be less textured and powdery, then do 3/4 cups)

Put them in the blender and blend!

Super easy right?! Yep it's easy. I know. But I just had to share this recipe cause I love it so much!

Sunday, September 9, 2012

Cajun Chicken Fettuccine Alfredo

I'm not really into like spicy stuff, but I like the corresponding flavors that go with it. So it's kinda weird, I like the taste but not the "fieryness" of it. Moving on from my funky taste buds... I really like this dish and so does my family. It's perfect for any kind of night. It can be fun and tasty for the kids, and it can be an elegant date night for the parents. Now, obviously pictures can't really capture the saucey, freshness, of this, or anything... so you'll just have to take my word for it that it's really, trust me... delicious! This isn't my recipe, I found it through the like second best website in the world... Pinterest! And Pinterest led me to this website! Now go try this! Go on!


4 small boneless skinless chicken breasts (about 1 ¼ lbs.)
1 ½ Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)
2 Tbs. butter, divided
1 Tbs. olive oil (or more if needed)
2 garlic cloves, minced
1 C. (1/2 pint) grape tomatoes, halved
¼ C. dry white wine (or chicken broth)
1 ½ C. heavy cream (or half-and-half)
1 ½ C. good quality, freshly grated Italian cheeses (I like a blend of Asiago, Parmesan, and Fontina.)
3 oz. herbed goat cheese, crumbled
1 tsp. kosher salt (or more, to taste)
1/2 tsp. ground black pepper (or more, to taste)
1 pound cooked fettuccini
Pinch of ground nutmeg, for serving
Chopped parsley, for serving
  1. Cook fettuccini “al-dente” according to package directions, stirring often. Drain, and rinse with hot tap water, to keep pasta from sticking. Drain again.
For Chicken:
  1. Rinse chicken breast in cool water, and pat dry.
  2. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
  3. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
  4. Preheat oven to 350 degrees F.
  5. Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
  6. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
  7. Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
  8. Remove chicken from the oven and thinly slice against the grain; set aside.
For Sauce:
10.  If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
11.  Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)
12.  Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)
13.  Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.
14.  Add the salt, pepper, and the remaining tablespoon of butter.
15.  Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
16.  Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
17.  Pour the fettuccini onto the sauce, and top with the sliced chicken.
18.  Toss the pasta and chicken into the sauce with tongs, until well combined.
19.  Turn tossed pasta into a large serving bowl.
20.  Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.
21.  Serve immediately.

Friday, September 7, 2012

Bourbon Butterscotch Bars

I can honestly say... I made a terrible mistake when taking this photo. I took a picture of an end crunchy side. So I must apologize to this bar, because who wants to eat a crunchy burnt bar, but on the inside (lol, get my joke, but on the inside... like literally on the inside and like beauty) it is a fluffy, light, scrumptious bar, that is lick the bowl delicious! So please if you don't like crunchy bars... don't go! Really this is an awesome bar for you! Don't be discouraged... you have to try it. I know I might say that for like all my recipes, but you just should ok! You just should. Once again this isn't my recipe. I got them from Check it out!

1/2 cup of butter
2 cups brown sugar
2 large eggs
1 teaspoon vanilla
2 tablespoon bourbon
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups flour
10 ounces bittersweet chocolate chips

Preheat the oven to 350 degrees.

Grease a 9x13 pan.

Melt the butter in the microwave, and stir in brown sugar, vanilla, and bourbon.

Let cool to room temperature.  Add in eggs, salt, baking powder, and flour. Stir in the chocolate chips.

Pour onto greased pan, and bake for 20-24 minutes, until the bars begin to pull away from the pan sides, and the top looks shiny. 

Tuesday, August 14, 2012


 I really like these, and they are for the most part pretty simple. Everyone likes them. They are perfect for those picky children and are great for birthdays if you decide you want to do something a little different then the traditional birthday cake. Honestly, even though you probably haven't read the ingredients, if you are a big chocolate lover like me... then I suggest doubling the frosting because with those measurements, you have to spread it so thin! And that is not how I like it! You might, but then you are not a true chocoholic! I had been wanting something crunchy, and chocolatey with texture, and I came across this recipe at, try it out!

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups kellogs (R) Rice Krispies (R) cereal 
1 cup butterscotch chips
1 cup semi-sweet chocolate morsels

Spray a 9 x 13 in pan with Pam cooking spray. 

In a 3 quart saucepan mix corn syrup and sugar, stirring constantly, until the sugar dissolved, and mixture begins to boil.

Put peanut butter and cereal in a large bowl.

Remove mixture from heat and add to the bowl with the peanut butter and cereal. Stir until well coated. Set aside.

Melt chocolate morsels, and butterscotch chips together in a 1 quart saucepan, over LOW heat, stir CONSTANTLY.

Spread evenly over cereal mixture.

If you have any ideas to make the scotcheroos better please tell me in the comments!