So not only was I offline because of Hurricane Sandy, my computer now has a virus and I need a new one. That’s why I have has such a lack of posts lately. Well, I’ve hijacked my sisters computer for the night so I can stay connected and I figured it was time to talk about these AMAZING new Pop Tart flavors.
I must say, I haven’t eaten a Pop Tart in about 10 years but that doesn’t mean I don’t remember how good they were. And now they have come out with holiday Pop Tarts… Drool! My favorite part is that you can eat them for any meal. They sound and look amazing and I felt like now was the time to share them with the world!
Pumpkin Pie Pop Tarts
Gingerbread Pop Tarts
Sugar Cookie Pop Tarts
Marshmallow Hot Chocolate
I am a complete Nutella junkie, so when I found this recipe for Nutella Cream Cheese Brownies, I knew I had to try it. I made them for a group of friends and everyone loved them. The entire batch was gone within minutes. Follow this recipe for a magical treat.
Cream Cheese Topping
5 oz Philly Cream Cheese, room temperature
2 tbs softened butter
1/4 cup granulated sugar
1 tbs flour
1/4 cup Nutella
3/4 cups all purpose flour
1/3 cup Hersey’s Special Dark Cocoa
1/2 tsp baking powder
1/2 tsp salt
1/2 stick of softened butter
1 cup granulated sugar
1 tsp vanilla
2 large eggs
Preheat the oven to 350° F and grease an 8×8 pan with cooking spray.
For the cream cheese frosting: cream together the butter, sugar and flour. Add the cream cheese and mix until smooth. Add the egg and beat until the batter is creamy. Add the Nutella and beat until the it is completely mixed in (I added a little more than 1/4 cup of the Nutella. Taste it and see if you want to add more).
For the brownie batter: In a medium bowl mix together flour, cocoa, salt and baking powder. In a small bowl cream the sugar and butter. Add the eggs in one at a time and beat well. Add the vanilla. Mix the egg, sugar and butter mixture in with the dry ingredients. Spread 3/4 of the batter into your pan. Then, dollop the cream cheese topping over the brownie batter. Dollop the rest of the brownie batter on top of that and swirl it around with a knife. Place in the oven and bake for 40 to 50 minutes.
When the brownies were done, I spread some Nutella over the top for a nice little topping!
Recipe From: Lovin’ From the Oven
I’ve tried a few different Peanut Butter Pies over the past few months and this one is, by far, the best. The fun part is that you can really do whatever you want with it. You can add different types of candy or drizzle with some type of syrup. It’s a sponge for any sweet (or salty if you’re adventurous) ingredient you want to add!
It is also really easy to make this pie healthy. I have tried it with fat free cream cheese before and you really can’t even tell the difference.
If you want to make this recipe even easier than it already is, you can buy a ready made graham cracker crust at the store. But this crust recipe is so irresistible, I had to make the time for it.
Makes 8 – 12 servings
Graham Cracker Crust
1/2 cup (1 stick) melted butter
1 1/2 cups graham cracker crumbs
2 Tablespoons granulated sugar
1/2 tsp of cinnamon pinch of salt
Preheat the oven to 325° F and spray a springform pan with cooking spray (If you don’t have a springform pan, no worries. A regular tart pan will work just fine). Mix the graham cracker crumbs, sugar, cinnamon and salt with the butter until all the butter is incorporated. Press the crust down into the bottom of the pan. Place in the oven for about 15 minutes.
Let the crust cool for at least 10 minutes before pouring the peanut butter filling in.
Peanut Butter Filling
8 ounces softened Philadelphia Cream Cheese
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
1/4 cup heavy cream
3/4 cup chocolate chips
14 Reese’s Peanut Butter Cups, chopped up
Mix the cream cheese, peanut butter, brown sugar and heavy cream with a mixer until smooth. Add 1/2 cup of the chocolate chips and 1/2 of the chopped up Reese’s Peanut Butter Cups and mix until well combined. Pour the batter onto the crust and sprinkle the remaining chocolate chips and Reese’s on top. Place in the refrigerator for at least 30 minutes before serving.
Recipe adapted slightly from: Picky Palate
Since I love Chubby Hubby ice cream so much, I wanted to do a little something in honor of this amazing ice cream flavor. My first thought was some sort of turtle cheesecake but then I stumbled upon these little gems. They are peanut butter and pretzel bites dipped in chocolate just like the ice cream. AND even better, they don’t require any baking. I recommend making a few batches because they are going to be flying off the plate!
Here’s what you’ll need:
1 1/2 cups pretzel pieces 1/2 cup creamy peanut butter 1 Tbs unsalted butter, room temperature 2 Tbs light brown sugar pinch of salt 3 Tbs powdered sugar 1 cup semi sweet chocolate chips 1 Tbs vegetable shortening
How to make them:
Put the pretzel pieces in a baggie and smash the up into little pieces (rolling over them with a rolling pin works really well).
In a medium-sized bowl mix the peanut butter, butter, brown sugar and salt until smooth. Then add the pretzel pieces and mix them in thoroughly. Add the powdered sugar and mix until everything is combined.
Line a small baking sheet with parchment paper (if you are like me and hate parchment paper, just use foil). Take a small scooper (or just your hands) and mold the batter into little balls and place on the baking sheet until there is no batter left. Place into the refrigerator for at least 30 minutes.
When you are ready to dip the truffles, place the chocolate chips and vegetable shortening into a microwave safe bowl and microwave in 30 seconds intervals at 50% power stirring after each interval until the chocolate sauce is smooth and creamy.
One at a time, dip the truffles into the chocolate and use a spoon or fork to roll it around until it is completely covered. Place the truffle back onto the baking sheet. Repeat this for all truffles. Place the baking sheet back into the refrigerator for another 30 minutes.
If you want, you can add a little peanut butter drizzle on top.
Recipe From: Brown Eyed Baker
Who needs a campfire for amazing s’mores? And what can be better than making them into a brownie? Nothing? OK, maybe world peace or Ryan Gosling’s abs, but let’s just say these brownies are really good!
AND they are easy to make which you really can’t beat. They are great for a group of kids who want to get their sugar fix (I made them for my 15 year old sister’s birthday party and they were a huge hit).
How can you resist these gooey bars of pure happiness?
Here’s the 411 on making the brownies:
Here’s what you’ll need:
1/2 cup (1 stick) melted butter 1 1/2 cups graham cracker crumbs 2 Tablespoons granulated sugar 1/2 tsp of cinnamon pinch of salt 1 brownie mix box 3 1/2 cups mini marshmallows
Here’s what to do:
Preheat the oven to 325° F and the line an 8×8 inch pan (I used an 8×10 casserole dish) with foil and spray it with Pam.
Mix the melted butter with the graham cracker crumbs until all the butter is incorporated. Press the crust down into the bottom of the pan. Place the crust into the oven for 15 to 20 minutes.
While the crust is cooking, prepare the brownie mix as it says on the box. When the crust is done, pull it out and pour the brownie mix on top. Put it back in the oven and cook it for as long as it says on the box (I cooked mine for about 40 minutes). You’ll know it’s done when you put a knife through the center and it comes out clean.
Next, switch your oven settings to broil. Place the marshmallows on top of the brownie. The marshmallows will melt, so it is ok if there is still some brownie showing. Put the pan into the broiler for about 1 minute or until the marshmallows are golden brown (mine burnt a little, but I like them like that). Make sure to check them after about 45 seconds because they could easily burn if you leave the in for too long.
Leave the brownies to cool for a little while and the dig in!!
Recipe from: Lovin’ From the Oven