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: Tidymom.net

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.

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: Picky-Palate.com

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.

Rainbow Jell-O Cups & Sawdust & Embryos

I'm posting over at Sawdust and Embryos today! Go see how easy making this dramatic dessert is!!

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

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

Filling
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.

Rainbow Birthday Party

Once again I haven't posted in a while and I have a good reason. Well I think its a good reason. My daughter turned 3 and my baby turned 1 and so I have been planning and working like crazy to put together one party that would fit both of them. We ended up having a rainbow party. It turned out pretty good if I do say so myself.

So here are a ton of pictures! The banner, cause I always have a banner...

I also sewed 3 fabric banners to hang up around the room...

A rainbow of fan circles for the background of the food table(idea found here)...

The cakes(topper idea found here)...

The inside of the big cake(idea found here)...

The baby's smash cake...

 Rainbow layered Jell-O(idea found here). I will be sharing the step by step how to do this next week on Sawdust and Embryos so check it out on Wednesday!

Caramel popcorn in cute rainbow containers...

Rainbow peppermint patties(idea found here)...

Finally a rainbow balloon wall(idea found here)...

Happy birthday to my sweet babies!!

Red Velvet Cake

I am so excited to be sharing this cake over at Sawdust and Embryos today! Its moist, sweet, and one of the best cakes I've ever had. Go get the recipe!

Devils Food Caramel Cookies

This is my first time participating in the Secret Recipe Club. I got assigned Miranda from Biting Life! I have been so excited to participate in this and was so excited to check out a blog I haven't been to before! Miranda not only makes recipes she finds other places but is also so creative she comes up with her own recipes! 

I went through so many of her recipes and finally decided to make something that not only sounded delicious but was so simple. Dark Chocolate Caramel Cookies. Its made with a cake mix and the only cake mix I had on hand was devils food cake so that's why my recipe has a different name. Go check out Biting Life and find something you want to make!

Devils Food Caramel Cookies
Recipe Source: BitingLife.com

1 - 9oz pkg Baking Caramels
1 box Devils Food Cake
2 Eggs
1/3 cup Vegetable Oil
1/4 cup Powdered Sugar

1. Preheat oven to 350 degrees. Line a cookie sheet with a silpat mat or parchment paper. In a medium bowl mix the cake mix, oil, and eggs together until just combined. It will be really thick, you need it like that to cover the caramels.

2. Take a caramel and cover it with the dough, rolling into a ball. Roll the dough into the powered sugar and place on the prepared cookie sheet. The cookies don't spread out very much so you can fit 12 on a cookie sheet. Bake for 11-13 minutes.