Thursday, March 28, 2013

Marshmallow Truffles

When I found this recipe I was looking to make something to replace buying Peeps at the store. Cause I think they are gross but my kids like them. Turns out it doesn't actually taste anything like a Peep. They taste like a Cadbury Cream Egg, sweet and creamy, but the filling is thicker. Honestly I am so happy they turned out the way they did because I LOVE Cadbury Cream Eggs and HATE Peeps. Happy Easter!

Marshmallow Truffles
Recipe Source:

1 - 7oz jar Marshmallow Creme
6 Tablespoons Butter, room temp
1/4 teaspoon Pure Vanilla Extract
1/8 teaspoon Salt
3 cups Powdered Sugar

Chocolate Almond Bark

1. In the bowl of a stand mixer add the marshmallow creme, butter, vanilla and salt. Beat until light and fluffy. Slowly add in the powdered sugar and continue mixing until smooth. Refrigerate for at least an hour.
2. Line a baking sheet with parchment paper. Using a tablespoon make small balls out of the marshmallow mixture and form into an egg shape. Freeze for at least an hour.

3. Melt the chocolate almond bark. Dip the marshmallow eggs into the chocolate and place back onto the lined baking sheet. Immediately top with sprinkles. Refrigerate until the chocolate is set.

Tuesday, March 26, 2013

Even Better Banoffee Pie

I already have a banoffee pie recipe posted but this one is so different and delicious that I have to share!

It has a chocolate crust, a thick layer of dulce de leche, bananas, and sweetened whipped cream cheese. It's one of those pies that is rich but it's hard to stop eating.

Even Better Banoffee Pie
Recipe Source:

24 Oreo Cookies, crushed into fine crumbs
5 Tablespoons Butter, melted

1 1/2 - 20oz cans Dulce de Leche
3 Bananas
1 cup Skor Bars, chopped
1 cup Heavy Whipping Cream
1/4 cup Powdered Sugar
8oz Cream Cheese, room temp
1/4 cup Brown Sugar

1. Combine the Oreo crumbs and melted butter in a bowl and mix until well combined. Press into the bottom and sides of a pie plate. Freeze for about 2 hours. Spread the dulce de leche over the bottom and sides of the frozen crust.

2. In the bowl of a stand mixer, put the powdered sugar, brown sugar and cream cheese. Mix until smooth and fluffy. Add the whipping cream and start on low and mix until combined. Increase speed to medium and mix until light and creamy.

3. Slice the bananas 1/4-inch thick and layer them over the dulce de leche. Sprinkle about 1/2 cup skor bar pieces over the bananas. Spread the whipped cream mixture over the bananas and skor pieces, making sure to spread it all the way to the edges of the pie. Make sure you cover the bananas completely so they won't brown.

4. Sprinkle the top of the pie with the remaining skor bar pieces. Chill for at least 1 hour before serving.

Tuesday, March 19, 2013

Peanut Butter Eggs

This is a sweet, fun idea to do for Easter. Though, you could do it for any holiday cause peanut butter in any shape is delicious. These are sweet and salty with some graham cracker crumbs for texture. Enjoy!

Peanut Butter Eggs
Recipe Source:

1 1/4 cup Creamy Peanut Butter
5 Tablespoons Butter, room temp
3/4 cup Graham Cracker, crushed to fine crumbs
1 cup Powdered Sugar
1/2 teaspoon Sea Salt
14 oz Semisweet Chocolate

1. In the bowl of a stand mixer, mix together peanut butter, butter, graham cracker crumbs, powdered sugar and salt until well combined.
2. Place dough on wax paper and top with another piece of wax paper. Roll about 1/4 inch thick. Remove top piece of wax paper and using an oval cookie cutter, cut out your eggs and place on wax paper lined pan. Re-roll and cut until all of your scraps have been used.
3. Place eggs in the freezer for about one hour. Melt chocolate according to instructions on package. Using a fork, dunk each egg in the chocolate. Use a toothpick to push the egg off the fork onto wax paper lined baking sheet and refrigerate until set.

Friday, March 15, 2013

Thin Mint Cake Bars

I have to share these thin mint cake bars. They have almost changed my life they are so good. Moist cake base, sweet chocolate and minty top. The perfect addition to your St. Patricks this Sunday!

Thin Mint Cake Bars
Recipe Source:

1 White Box Cake Mix
1/2 cup Butter, room temp
1 large Egg
1 cup Semisweet Chocolate Chips
1 cup Andes Mint pieces
1 can Sweetened Condensed Milk
16 Girl Scout Thin Mint Cookies, cut in quarters
Green Food Coloring

1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with non stick cooking spray.

2. In the bowl of a stand mixer or using your hands place the cake mix, butter and egg and mix until a dough ball forms. Press dough into the bottom of the baking dish. Sprinkle with chocolate chips and Andes mints pieces. Mix sweetened condensed milk with green food coloring until its the desired color. Pour over top top of cake and top with Thin Mint Cookie pieces.

3. Place in oven and bake for 30-35 minutes. Remove from oven and let cool completely on a wire rack. Cut into bars.

Wednesday, March 6, 2013

Monday, March 4, 2013

Chewy Peanut Butter Chocolate Bars

I am so excited for the recipe I have to share today from the Secret Recipe Club! I was assigned BCMom's Kitchen this month. Her name is Anna and she has so many good recipes. She is trying to have more meals at home and make them easy and delicious at the same time. The recipes I tried from her site, and by the look of all of the other recipes, she is succeeding! 

So it was hard to choose what to make. I narrowed it down to this Hearty Soup and these Gooey Chocolate Peanut Butter Bars and I ended up making both. You can see what I chose to share today and I will share the soup in the future, but I will say I made good choices. These bars have a flaky crust with a sweet and chewy peanut butter/chocolate chip topping. They disappeared really fast, they were so good! I will be going back to this site to make more things!

Chewy Peanut Butter Chocolate Bars
Recipe Source: BCMom's Kitchen

3/4 cup All-Purpose Flour
1/3 cup Granulated Sugar
1/4 cup Cornstarch
1/2 cup Butter, soft but still cold

2 Eggs
1/2 cup Corn Syrup
1/2 cup Brown Sugar
1/4 cup Peanut Butter
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Salt
1/2 cup Semisweet Chocolate Chips

1. Preheat oven to 350 degrees and grease a 13x9 inch pan.  In a medium bowl whisk together flour, sugar, and cornstarch. Cut butter in until its crumbly. Press into prepared pan. Bake for 15 minutes or until lightly brown.

2. In the bowl of a stand mixer beat eggs, corn syrup, brown sugar, peanut butter, vanilla and salt until well combined. Stir in the chocolate chips. Pour over the cooked crust and put back into the oven.

4. Bake for 20 to 25 minutes, or until lightly brown. Let cool completely on wire rack and cut into bars.

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