Peanut Butter Dream Bars

These bars are perfect to nibble on with a cup of coffee or tea.  They're undeniably rich, so you may or may not be able to finish eating a bar in one sitting.  The inspiration behind these bars comes from Potbelly's Dream Bars.  Potbelly is a really great sandwich chain, and whenever I frequent airports and see one, I have to stop and get a Wreck Sandwich and a cup of broccoli cheddar soup.  Next to the cash register at Potbelly they have a display of cookies and bars, one of which is their Dream Bar.

Dream Bars are rich, chocolatey oatmeal bars with sweet caramel.  This recipe is my adaptation of Dream Bars; I added chunky peanut butter, white chocolate chips and dark chocolate chips.  I really love the crumbly, buttery texture of these.  For the caramel, I used the caramel bits that are already unwrapped - much easier than unwrapping fifty caramels.

Peanut Butter Dream Bars

10 tablespoons unsalted butter, softened
1/4 cup crunchy peanut butter
3/4 cup dark brown sugar
1 cup old fashioned oatmeal
1/4 teaspoon baking powder
1 cup all purpose flour
1 cup dark chocolate chips
1 cup white chocolate chips
1 bag of unwrapped caramel bits
5 tablespoons evaporated milk
Sprinkle of sea salt.

Heat oven to 350 degrees F.  Line a 13x9-inch baking dish with foil; coat foil with nonstick cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter and brown sugar until creamy.  Beat in oatmeal, baking powder and flour until just combined.  Stir in chocolate chips and white chocolate chips until combined.  Pat half of the mixture into bottom of prepared pan.  Bake 10 minutes.

In a small saucepan over medium-low heat, melt caramel bits and evaporated milk, stirring frequently.  Pour caramel on top of bars.  Sprinkle remaining dough evenly on top.  Bake 15-20 minutes more or until golden brown.  Sprinkle with a pinch of sea salt.  Cool completely on a wire rack before slicing.

Makes 12 big bars

Whole Wheat Peanut Butter Roasted Banana Bread

 Whole Wheat Peanut Butter Roasted Banana Bread

4 large bananas
2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup oats + additional for sprinkling on top
1/2 cup natural peanut butter
2 tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup milk
2/3 cup chocolate chips or peanut butter chips (optional)

Heat oven to 400 degrees F.  Peel the bananas and place on a greased baking sheet.  Bake 15 minutes or until slightly golden brown and bubbly.  When cool, puree in a food processor.

In a medium bowl, sift together flour, baking powder, baking soda and salt; whisk in oats until combined.  In a large mixing bowl, using a mixer on medium speed, beat together peanut butter, butter, sugar, brown sugar, vanilla, and banana until creamy and well combined.  Beat in eggs until well combined.  Reduce mixer speed to low and beat in flour mixture, alternating with milk until just combined.  Stir in chips until combined.

Spread batter into a greased loaf pan.  Sprinkle with oats, if desired.  Bake 50-55 minutes or until well risen, golden brown, and a toothpick inserted into bread comes out with moist crumbs attached.  Cool on a wire rack.

White Chocolate Cranberry Oatmeal Cookies

Peanut Butter M&M Monster Cookies

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Blueberry Oatmeal Banana Bread

 

Browned Butter Blueberry Oatmeal Cookies

This cookie recipe is one of my new favorites.  These Browned Butter Blueberry Oatmeal Cookies are delicious!  I’m so proud of them!  They won the grand prize in Better Recipes gluten free recipe contest.  Better Recipes is a great recipe site, and I enjoy reading their blog, The Daily Dish.

Better Recipes hosts weekly themed recipe contests, and the winner takes home $250.  I think you all should enter!  I entered quite a few times before this contest.    At the end of the yearly contest period, one winner will be named the “Best Recipe Ever” and awarded $10,000.00.

 
Head on over to the Daily Dish for this gluten-free cookie recipe!  They’re made with browned butter, toasted oatmeal, toasted almond flour, brown sugar, dried blueberries and sea salt.  No won’t miss the flour, trust me. 

Maple Oatmeal Blueberry Pie

Maple Oatmeal Blueberry Pie

Ingredients:
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 maple syrup
1 large egg
1 teaspoon vanilla extract
1/8 teaspoon salt
2/3 cup crumbled granola
1/3 cup finely chopped pecans or walnuts, toasted
1/4 cup uncooked quick or old fashioned oats
1 cup blueberries
1 tablespoon all-purpose flour
1 tablespoon granulated sugar
1 unbaked pie crust

Directions:
Heat oven to 350 degrees F.

In a large mixing bowl, whisk together butter, 1/2 cup sugar, maple syrup, egg, vanilla and salt until well combined.  Stir in granola, nuts and oats until combined.  Place mixture into pie crust.  Toss together blueberries, flour and 1 tablespoon sugar until well combined.  Place blueberries on top of filling.
Bake 40-45 minutes, or until golden brown.

Oatmeal Cookie Berry-Berry Pie

Oatmeal Cookie Berry-Berry Pie

Crust
 2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
6 tablespoons cold shortening
5-6 tablespoons ice water

Filling & Topping
1 cup all-purpose flour, plus an additional 5 tablespoons
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup old fashioned oats
1/4 cup finely chopped almonds, pecans or walnuts
1/2 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 1/2 cups blueberries
1 1/4 cups raspberries
1 cup sliced strawberries

To make the crust, stir together flour, sugar and salt until combined.  Knead in butter and shortening using fingertips, a fork, or a pastry blender, until butter is incorporated and mixture forms pea-sized lumps.  Gradually sprinkle in water, and toss mixture together using a fork.  Gather into a ball and form a flat disc; wrap in plastic wrap and chill for 30 minutes in the refrigerator. 

Preheat oven to 350 degrees F.  Roll pie dough out onto a lightly floured surface, using a rolling pin, and fit into a 9-inch pie plate.  Fold outer edges under, form a rim, and flute. 
To make the filling and topping, in a medium sized mixing bowl, sift together 1 cup flour, baking powder, salt, cinnamon and ginger; stir in oats and almonds until well combined.

In a large mixing bowl using a mixer on medium speed, beat together butter and brown sugar until creamy, about 1 minute.  Beat in egg and vanilla until combined.  Reduce mixer speed to low and beat in flour mixture until just combined; set aside.

In a large mixing bowl, stir together additional 5 tablespoons flour, granulated sugar, blueberries, raspberries and strawberries until well combined; pour berries into pie shell.  Evenly dot top of berries with spoonfuls of oatmeal cookie dough mixture.  Bake 35-40 minutes, or until golden brown.  Lightly cover pie with foil, and bake an additional 20 minutes. 

Cool on a wire rack for 1 hour before slicing.

Makes 8-10 servings

Peanut Butter Cheerio-Banana Chocolate Chip Cookies

Peanut Butter Cheerio-Banana Chocolate Chip Cookies

1/4 cup natural peanut butter
1/3 cup mashed ripe banana
2 tablespoons unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup all purpose flour
3/4 cup old fashioned oats
1 1/4 cups Peanut Butter Cheerios
3/4 cup semi-sweet chocolate chips

Heat oven to 350 degrees F.  Coat cookie sheets with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together peanut butter, banana, butter, brown sugar and granulated sugar until creamy - about 1 minute.  Beat in egg, vanilla, baking soda, baking powder and salt until well combined.  Reduce mixer speed to low and beat in flour and oats until combined.  Beat in Cheerios and chocolate chips until combined.

Drop rounded tablespoons of dough onto cookie sheets, spacing about 1-inch apart.  Bake 10-12 minutes or until golden brown.  Cool 1 minute before transferring cookies to wire racks to cool.

Makes about 18 cookies

Apple Spice Whoopie Pies

Whooopie!  It’s Monday and time for some whoopie pies.  So let out a big whoooop!, pump your fist in the air, and then continue on reading.



Gala apples are reliable.  They’re pretty much my go-to apple for sweet or savory recipes.  Plus, they’re usually cheaper than other varieties.

The apple is chopped up and mixed into a cookie batter made with butter, brown sugar, molasses, spices, oatmeal, butterscotch chips and toasted walnuts.  Doesn’t that sound amazing?  Just wait.  The filling is made with whipped butter, cream cheese and marshmallow cream.


The cookie is soft and cakey, and the filling is rich and creamy.  These are amazing!  Probably one of my top favorite cookies of 2011.  Yes, I made these in November.  I’m always delayed on posting recipes.  That’s something I need to work on.  Also, I need to work on my commenting.  I’ve become a major slacker when it comes to commenting.  I used to be so good at that.

I hope everyone has a good day.  I plan on doing some baking and preserving today in the kitchen.  There’s no place I’d rather be!  Well, maybe Key West… eating a slice of key lime pie on the beach.


Spiced Apple Whoopie Pies

2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground clove
3/4 cup unsalted butter, softened, divided use
1 cup brown sugar
6 tablespoons molasses
2 large eggs
1 teaspoon vanilla extract
1 cup old fashioned oats
1 cup finely chopped apple
1 cup butterscotch chips
1/2 cup finely chopped black walnuts or pecans, toasted
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 (7-ounce) jar marshmallow fluff

Heat oven to 350 degrees F.  Coat cookie sheets with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, salt, cinnamon, ginger and clove.  In a large mixing bowl, using a mixer on medium speed, beat together 1/2 cup unsalted butter, brown sugar and molasses until creamy – about 1 minute.  Beat in eggs and vanilla until well combined.  Reduce mixer speed to low and beat in flour mixture until just combined.  Stir in oats, apple, butterscotch chips, and walnuts until well combined.  

Drop 24 rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart.  Bake 14-15 minutes or until golden brown and slightly crisp.  Cool cookies 2 minutes before transferring to wire racks to cool.
To make the filling, in a large mixing bowl, using a mixer on medium speed, beat together remaining 1/4 cup butter, cream cheese, confectioners’ sugar and marshmallow fluff until well combined and creamy – about 2 minutes.  Spread a generous amount of filling on top of a bottom of a cookie; press another cookie on top to form a sandwich.  Repeat process with remaining cookies.

Makes 12 whoopie pies

Hunka Burnin' Love Cookies

Did everyone have a good New Year’s Eve?  I say New Year’s Eve, not New Year’s Day, because New Year’s Day is never fun.  There’s football on (borrring!), you’re hungover, you have to work the next day, and you realize you ate all of the jalapeno poppers last night. 

You’re lying to yourself if you say you don’t like jalapeno poppers.
God bless those cheesy little peppers and their crispy fried outer shell.  If you’re having a party, and you don’t have poppers, I’m not coming.  Sorry to be a party popper pooper.


I actually ate fried food twice today.  I tell you this only because I never eat fast food.  This was a big deal.  I broke new food ground today.  I had a chicken strip basket from Dairy Queen with allll the fixins’; French fries, Texas toast, and gravy.  It was glorious.  I was dunking everything in that gravy.  I really like gravy. 

Meal number two was a loaded broccoli & cheese baked potato with a side of chicken nuggets from Wendy’s.  The potato was borderline-healthy, except for the thick nacho cheese sauce it was doused in.  I ate the skin and all.  Do you do that?  Is that weird?  I eat sweet potato skins, too. 

In conclusion, I have to say this: fast food isn’t that bad, it can be pretty tasty if you need some comfort food.  But it should be eaten in moderation.  Also, I’ll save you all some time by adding that Sonic doesn’t have their chicken strip basket anymore.


The irony of me talking about eating a bunch of fast food in the beginning of January.  This is diet season!  We all need to be eating egg whites and carrot sticks.

I’m not on a diet, though.  I’ll just settle for a Kim Kardashianesque figure.  I can’t give up cookies.  Especially cookies loaded with bacon, inspired by the King, himself. 

Bacon, banana, chocolate chips, white chocolate chips, peanut butter, melted marshmallows and chopped peanuts.  That’s a lot going on in a cookie, I know.  A little indulgent for every-day eating.  But treat yourself soon and make these. 

These cookies are featured on the Nestle Kitchens Holiday Cookie Favorites website, by the way.  I was in the top ten for a contest they sponsored. 


Hunka Burnin' Love Cookies

1/2 cup unsalted butter
1 1/2 cups mini marshmallows
1 cup brown sugar
1/2 cup creamy peanut butter
1/2 cup mashed ripe banana
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all purpose flour
3/4 cup old fashioned oats
3/4 cup Nestle Semisweet Chocolate Chips
3/4 cup Nestle White Chocolate Chips
1/3 cup finely chopped cooked bacon
1/3 cup coarsely chopped peanuts

Heat oven to 350 degrees F.

Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams and starts to turn golden.  Remove pan from heat and whisk in marshmallows until melted; pour into a large mixing bowl.

Add brown sugar, peanut butter and banana to bowl.  Mix together, using a mixer on medium speed, until creamy - about 1-2 minutes.  Beat in egg, vanilla, baking soda and salt until well combined - about 1 minute.  Reduce mixer speed to low and beat in flour, oats, chocolate chips, white chocolate chips, bacon and peanuts until just incorporated.  

Drop heaping tablespoons full of dough onto cookie sheets, spacing about an inch apart.  Bake 11-13 minutes or until golden brown.  Cool 1 minute before transferring to wire racks to cool.

Makes 2 dozen large cookies

Crispy & Chewy Pumpkin Chocolate Chip Cookies

Crispy & Chewy Pumpkin Chocolate Chip Cookies

2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/2 cup finely chopped walnuts or pecans
1/2 cup ground gingersnaps
1/3 cup old fashioned oats

1/2 cup unsalted butter
1/2 cup canned pumpkin puree
3/4 cup packed brown sugar
1/3 cup granulated sugar
3 tablespoons corn syrup
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon (You could sub. 1 1/4 teaspoons pumpkin pie spice for all of these spices)
1/4 teaspoon ground nutmeg
1/8 teaspoon clove
1 1/3 cups all purpose flour
3/4 cup chocolate chips

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a large mixing bowl, stir together melted 2 tablespoons butter, 2 tablespoons granulated sugar, walnuts, gingersnap crumbs, and oats until well incorporated. Place crumbs on a cookie sheet and bake 10 minutes or until very light golden brown and toasted; set aside.

Increase oven temperature to 375 degrees F.

Melt 1/2 cup butter in a small saucepan over medium heat; cook 2 minutes, stirring frequently, until butter foams and turns golden brown. Pour into a large mixing bowl and cool for 5 minutes.

Place pumpkin in a small saucepan over medium heat, and cook 4 minutes, stirring frequently, until some of the moisture evaporates from pumpkin.

Place pumpkin, brown sugar, 1/3 cup granulated sugar, corn syrup and egg in bowl with browned butter; mix together using a mixer on medium high speed for 4 minutes. Beat in vanilla, baking soda, salt and spices until well combined. Reduce mixer speed to low and beat in flour until well incorporated - about 1 minute. Stir in walnut-gingersnap crumbs and chocolate chips until combined.

Chill dough in refrigerator for 30 minutes.

Drop tablespoons of dough onto cookie sheets. Bake 10-12 minutes or until light golden brown. Cool 6-7 minutes before transferring cookies to wire racks to cool completely.

Makes 2 dozen cookies

Whipped Banana-Cashew Butter Chocolate Chip Chippers

Whipped Banana-Cashew Butter Chocolate Chip Chippers

1 1/2 cups old fashioned oats
3 tablespoons unsalted butter
1 medium ripe banana, mashed
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup cashew butter
1 teaspoon vanilla extract
1 large egg
1/2 cup unbleached all purpose flour
1/2 cup whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Cook oats in a small saucepan, over medium heat, for 3-4 minutes, stirring frequently, until fragrant and light golden brown.

Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter browns and starts to foam. Remove pan from heat and set aside.

Add melted browned butter, banana, brown sugar, granulated sugar and cashew butter to a large mixing bowl. Beat ingredients together, using a mixer on medium speed, until well incorporated - about 1-2 minutes. Beat in vanilla and egg until combined - about 1 minute. Reduce mixer speed to low and beat in oats, all purpose flour, whole wheat flour, baking soda and salt until combined. Stir in chocolate chips until combined.

Chill dough in refrigerator for 30 minutes.

Preheat oven to 350 degrees F. Coat cookie sheets with nonstick cooking spray.

Drop rounded tablespoons of dough onto cookie sheets, about an inch apart. Bake 10-12 minutes or until light golden brown around edges; cool 1 minute before transferring cookies to wire racks to cool completely.

Makes 2 dozen cookies