Peanut Butter and Pepper Jelly Bars

Ingredients

  • 1 cup creamy peanut butter, divided
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup salted cocktail peanuts, chopped and divided
  • 1/2 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 (10.5-ounce) jar red pepper jelly (we used Braswell’s Red Pepper Jelly)

Directions

  1.  Preheat your oven to 350 degrees. Take an 8-inch square baking pan and line it with either parchment paper or foil, making sure to have excess hanging over the sides of the pan (we used parchment paper). Spray the parchment paper (or foil) with baking spray with flour (we used Baker’s Joy baking spray with flour).
  2. Take a large mixing bowl and add to it 3/4 cup of the peanut butter and the unsalted butter. Take a hand mixer set to medium speed and beat the two together until they look creamy. Beat in the egg and vanilla just until combined.
  3. Take a medium-sized bowl out and whisk the following ingredients together: flour, brown sugar, 1/2 cup peanuts, oats, baking powder, and the salt. Slowly add the flour mixture into the peanut butter mixture, stirring until combined (the dough will be thick). Take 1 cup of the dough and leave it off to the side for now. Take the remaining dough in the bowl and press it into the bottom of the prepared pan. Spread the jelly evenly over the dough. Take the remaining peanut butter and drop it by the teaspoonful over the jelly (we wanted to have an even amount of peanut butter across the jelly so we used two extra teaspoons to achieve that). Take that cup of dough and crumble it over the peanut butter and jelly. Take the remaining cocktail peanuts and spread them out over the top. Place the pan in the oven for 30 minutes or until the dough looks golden brown. Pull it out and place the pan on a wire rack so it can cool down, leaving it there for about 6 hours. Using the excess parchment (or foil) you had hanging over the sides as handles, pull the whole thing out and cut the dessert into bars.

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As soon as we took a bite of this we knew this was going to be a favorite of ours ! It tastes like a peanut butter and jelly sandwich (you know, minus the bread) on top of a soft, chewy peanut butter cookie. You do get a crunch from the peanuts and while we didn’t get any heat from the pepper jelly, we still enjoyed eating this regardless !  These bars are crumbly so you’re going to want something underneath them as you eat so you can catch the crumbs. You will want to eat every last crumb of this, it tastes that freaking good !

We found this recipe in Taste Of The South. We weren’t paid in any form to promote Braswell, Baker’s Joy, or Taste Of The South.

Take care everybody !

Gooey Chocolate Cookies

Ingredients

  • 1 pkg. (8 oz.) cream cheese, softened
  • ½ cup butter, softened (we used unsalted butter)
  • 1 egg (we used a large egg)
  • 1 tsp. vanilla extract
  • 1 pkg. (18-¼ oz.) chocolate cake mix (we used a 15.25 oz. pkg. of Pillsbury Moist Supreme Devil’s Food cake mix)

Directions

  1. Take a large mixing bowl out and beat the cream cheese and butter together in it until it is light and fluffy. Mix in the egg and vanilla just until combined. Add the cake mix into the bowl and mix well to combine (the dough should have a sticky consistency after you’re done mixing). Put a lid on the bowl and place it in the fridge for 2 hours.
  2. Preheat your oven to 350 degrees. Take rounded tablespoons worth of the dough and roll them into balls, placing them on ungreased* baking sheets afterwards, making sure each ball is spaced 2-inches apart. Place each sheet in the oven for 9-11 minutes or until the tops of the cookies have cracked (we baked our cookies for 9 minutes). Pull the sheet out and let the cookies cool for 2 minutes before taking them off the sheet and letting them finish cooling on wire racks.

*We lined our baking sheets with aluminum foil before placing the balls of dough on them.

Yields 4-½ dozen (we only got 38 cookies out of this)

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These were some tasty little cookies. We don’t understand why they described this as being gooey since there was no gooeyness but the cookies were pillowy soft and the chocolate really comes through. If you love chocolate and you love cookies, then you’re sure to love these cookies !

We got this recipe from Taste of Home.

We weren’t paid in any form to promote Pillsbury or Taste of Home.

Take care everybody !

Lemon Crisp Cookies

Ingredients

  • 1 package (18-¼ ounces) lemon cake mix (we used a 15.25 oz. package of Betty Crocker Super Moist Lemon Cake Mix)
  • 1 cup crisp rice cereal
  • ½ cup butter, melted (we used unsalted butter)
  • 1 egg, lightly beaten (we used a large egg)
  • 1 teaspoon grated lemon peel

Directions

  1. Preheat your oven to 350 degrees. Add all the ingredients to a large mixing bowl, stirring to combine (the dough will look crumbly). Roll the dough into 1-inch balls (we used a rounded teaspoon to yield 1-inch balls), placing each ball two inches apart on ungreased baking sheets (we lined our sheets with aluminum foil before placing the balls on them).
  2. Place each sheet in the oven for 10-12 minutes or until the cookies are set (we cooked ours for 8 ½ minutes). Let the cookies cool for a minute before taking them off and moving them to a wire rack where they can finish cooling off.

Yield: About 4 dozen (we got around 56 cookies)

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These are some adorably tiny cookies (you could finish each cookie in two bites at most). You get the nice lemon flavor without the pucker power. When this comes out of the oven it feels pillowy soft but after a couple of minutes it becomes chewy with crispiness from the bottom of the cookie. We didn’t really understand why the rice cereal was added to this because the little bit of crispiness that we felt seemed to come only from the bottom of the cookie. Nice for when you want a sweet treat but you don’t want to indulge too much.

We got this recipe from Taste of Home.

We weren’t paid in any form to promote Betty Crocker or Taste of Home.

Take care everybody !

Margarita Cupcakes

Ingredients

  • Cupcakes
    • 1 box Betty Crocker SuperMoist lemon cake mix (we used Duncan Hines Lemon Supreme Deliciously Moist Cake Mix)
    • ½ cup water
    • ½ cup gold tequila or water (we used gold tequila)
    • 1 teaspoon grated orange peel
    • 3 eggs
    • 1 box (4-serving size) lime-flavored gelatin (we used a 3 oz. package of Great Value lime gelatin)
  • Frosting
    • 2 containers Betty Crocker Whipped fluffy white frosting
    • 1 teaspoon electric green gel food color*
  • Decoration
    • ¼ cup coarse white sugar or white decorator sugar crystals
    • 24 thin lime slices (about 3 limes)
    • 24 cocktail umbrellas

Directions

  1. Preheat your oven to 350 degrees (or 325 degrees if you’re using dark or nonstick pans). Place a paper baking cup in each of the 24 regular-size muffin cups.
  2. Take a large mixing bowl out and beat all the cupcake ingredients together using an electric hand mixer on low speed for 30 seconds. Turn the speed up to medium and beat the ingredients together for another 2 minutes, scraping the sides of the bowl occasionally. Divide the batter evenly among the muffin cups.
  3. Stick the trays in the oven and let it bake for 18 to 22 minutes or until a toothpick inserted in the middle of a cupcake comes out looking clean. Pull the trays out of the oven and let cool for 10 minutes, taking the cupcakes out of the pans and placing them on cooling racks afterwards. Let the cupcakes cool completely before moving onto the next step.
  4. Take a medium-sized bowl out and mix the frosting and food color together in it until completely blended. Frost all of the cupcakes. Take a small plate out and sprinkle the sugar on it, rolling** the edges of the cupcakes in it afterwards. Cut a small slit in each of the lime slices, twisting them and placing them on the cupcakes afterwards. Poke 1 umbrella into each cupcake and it’s ready to be served ! If you have any leftover cupcakes, store them (loosely covered) in the refrigerator.

*We couldn’t find any “electric green gel food color” so we just added 1 drop of green gel food color to every 5 drops of yellow into the frosting, stirring until combined and repeating until we got our desired color of frosting.

**We found that to be too messy so we just held the cupcakes at an angle and sprinkled the sugar along the edge of the frosting. That way the frosting didn’t get smeared.

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These are so freaking cute and delicious ! We were hoping to taste the tequila but we never did. What we did taste though was a really good citrus-y cupcake ! We know the recipe said to roll the rim of the cupcake in sugar but we tried it with some kosher salt and thought it tasted really good. The salt was a nice contrast against the sweet frosting. In the end, it was good with sugar or kosher salt sprinkled along the edges.

We got this recipe from Betty Crocker.

We weren’t paid in any form to promote Betty Crocker, Duncan Hines or Great Value.

Take care everybody !

Key Lime Slab Pie

Ingredients

  • 2 ¾ cups graham cracker crumbs
  • ½ cup sugar
  • ½ cup unsalted butter, melted
  • 2 (14-ounce) cans sweetened condensed milk
  • 2 large eggs
  • 2 tablespoons Key lime zest
  • 1 ½ cups fresh lime juice (we used Key lime juice)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 (8-ounce) containers frozen whipped topping, thawed (we used Cool-Whip)
  • Garnish: lime slices

Directions

  1. Preheat your oven to 350 degrees.
  2. Take a large mixing bowl out and mix together the graham cracker crumbs, sugar and melted butter in it until thoroughly combined. Take a rimmed 15 x 10-inch baking sheet out and press the crumb mixture into the bottom and up the sides.
  3. Stick the sheet in the oven to bake for 10 minutes or until the crust is lightly browned. Let cool completely.
  4. In another large mixing bowl, whisk together the following ingredients until combined: condensed milk, eggs, lime zest, lime juice, vanilla and salt. Let the mixture sit for 10 minutes (it’ll start to thicken during this time). Pour the mixture into the crust, spreading it out evenly.
  5. Stick the pan back in the oven for 10 minutes or until the mixture sets. Let it cool completely on a wire rack.
  6. Loosely cover the dish and place it in the fridge so it’ll be cold before serving, anywhere from 4 hours to 3 days. Just before you’re ready to eat, spread the whipped topping on and garnish with a lime if you want.
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A great dessert but can’t eat a lot at one time. It’s tart (pucker power !) and sweet at the same time. It’s nice to have the contrasting textures of the smooth filling and crunchy crust. We used Key lime juice to keep the pie true to its name. We never timed it, but by the time we got the juice needed from the Key limes, mommy and I had swimmers fingers, they were so wrinkled up ! We suppose you could use regular limes to speed up the process of getting the juice.

This recipe came from Cooking With Paula Deen.

We weren’t paid in any form to promote Cool-Whip or Cooking With Paula Deen.

Take care everybody !