Peanut Butter and Oatmeal Dream Cups

Peanut Butter Oatmeal Dream Cups

Everything tastes better baked in a mini muffin pan!  

 

 

I was inspired by this recipe that I found on PINTEREST and just HAD to try it! My goodness these are AMAZING! And not only that, you can make this recipe in 2 bowls and you don't even have to bust out a mixer or run out to the store (if you already have the basics for baking in your pantry)!

The center of these sweet treats is where all of the magic happens! The peanut butter center is so creamy and delicious! I never knew that Oatmeal and Peanut Butter were such a perfect match! But they are! You will LOVE these!

 Ingredients:                                                                               

• 1 cup melted butter 
• 1 cup brown sugar 
• 1 teaspoon baking soda 
• 2¼ cups Old Fashioned Oats
• 1½ cups flour 
• 1 teaspoon salt 
• ½ cup creamy peanut butter
•  1 can sweetened condensed milk 
• 2 cups of Semi-Sweet Chocolate Chips 

Directions:

• Preheat oven to 350.

• Lightly spray 2 mini muffin pans with PAM. 

• In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly. Add one cup of the chocolate chips.

• Press the crust into prepared mini muffin pan and fill up about 1/2 way. 

• Set aside the rest of the crust for later. 

• Bake crust for 2 minutes.  

• While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk. 

• Once crust has baked, put one full teaspoon of the peanut butter filling over each of the mini muffin cups.

• Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake for 8 minutes. 

• Once done baking press the remaining chocolate chips on top of the cups so the chocolate melts.

• Allow to cool and then gently twist the cups out of the pan.

• Yeilds 36-48 Mini Cookie Cups (depending on how full you fill your pans)!

You may also like my: Fudgy Oatmeal Cups 
or my Cookies and Cream Fudge Cups 

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Girl Scout inspired: Thin Mint Brownies!!!

Since the Girl Scouts are out selling cookies right now, I thought I would play around with some Thin Mints Cookies and my favorite brownie recipe! Lately, I have been baking everything in mini muffin pans, so here is my latest creation (with full pan instructions as well)! Girl Scout inspired Thin Mint Brownies!!! YUM! I added a Mint Buttercream Frosting and Peppermint Patty pieces for decoration, but it is not needed.

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Ingredients

• 1 cup (2 sticks) butter
• 2 1/4 cups sugar
•  4 large eggs
• 1 1/4 cups cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 bag or 1 cup of semi-sweet mini chocolate chips (if you don't have mini chips use the regular size)
• 1 sleeve of Girl Scout Thin Mint Cookies (crushed) 

Instructions

1. Pre-heat the oven to 350 degrees. Spray non-stick spray into a 9x13 pan or 2 (24 count mini muffin pans).
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.
4. Stir in the flour and chocolate chips/Thin Mint Cookie pieces until well combined.
5. Spread into prepared pan or use a small cookie scoop to put batter in mini muffin pans (Note: batter will be very thick and sticky) and bake 25 in the 9x13 pan (do not over bake) or 8 minutes in the mini muffin pans (if you like fudge brownies bake on lower end).  Cool on a wire rack.
6. If you want chocolate buttercream frosting: Beat together two sticks of softened butter, slowly add in 4 cups of powdered sugar, 1 tsp of vanilla (or 1/2 tsp peppermint extract), a pinch of sea salt, 1/4 cup coco powder and add 2-4 Tbsp of milk as needed. Pipe or frost onto brownies. Add sprinkles or top with remaining Thin Mint Cookies or Peppermint Patties pieces!

THIN MINT BROWNIE CUPS!!!

Fudgy Oatmeal Cookie Cups

Today I am sharing the recipe for one of my favorite Signature Sweet Treats!!! People LOVE these Fudgy Oatmeal  Cookie Cups! Originally a fudgy "bar" recipe that I later baked in mini muffin tins for individual bite sized goodness!

How cute are they!?

Fudgy Oatmeal Cookie Cups

Ingredients for the cookie layer: 

• 1 cup butter, softened
• 2 cups packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 3 cups quick cooking oats
• 1 cup mini semi-sweet chocolate chips
• 1 Tbsp vanilla extract

Ingredients for the Fudge: 

• 1 (14 ounce) can sweetened condensed milk
• 2 cups semisweet chocolate chips
• 3 Tbsp butter
• 1/2 tsp salt
• 1 Tbsp vanilla 

Directions:

Preheat oven to 350 degrees (temp should be set to 325 degrees if using darker pans). Lightly spray 2-24 count mini muffin pans with non-stick spray (this recipe makes at least 48 cookie cups but plan on a few more than that).

In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 1 tablespoon vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Stir in 1 cup of mini chocolate chips. Set aside.

In a medium saucepan, heat sweetened condensed milk, chocolate chips, 3 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in 1 tablespoon vanilla.

Using a small cookie scoop place cookie dough into muffin tins filling the cup 1/2 way to the top. Spread 1 tsp of the chocolate mixture evenly over the top of each cup, and dot each cup with the remaining oat mixture.

Bake for 10 minutes in preheated oven. Let cool completely, then remove from pans.

Removing them from the pans can be tricky, just wait for them to cool and use a knife to ease up the edges and then twist them out. You can use muffin liners if you want too, but I prefer to ease them out of the pans so people can see the wonderful marbled look of the cookie cups!

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with amazing new recipes HERE! 

You may also like my:
  Peanut Butter and Oatmeal Dream Cups

                                                          Fudgy Cookies and Cream Cups 

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Photo by Blake Gardner Photography

"Outrageous" Brownie Cups!

Having a bad day? These "Outrageous" Brownies will make you VERY happy! They are super sweet and loaded with chocolate!

Ingredients

• 1 cup (2 sticks) butter
• 2 1/4 cups sugar
•  4 large eggs
• 1 1/4 cups cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 bag of semi-sweet mini chocolate chips (if you don't have mini chips use the regular size)
• 1/2 bag of Heath milk chocolate toffee baking bits

Instructions

1. Pre-heat the oven to 350 degrees. Spray non-stick spray into a 9x13 pan or 2 (24 count mini muffin pans).
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.
4. Stir in the flour and chocolate chips/heath bar pieces until well combined.
5. Spread into prepared pan or use a cookie scoop to put batter in mini muffin pans (batter will be very thick and sticky) and bake for about 30 minutes in the 9x13 pan or 9-11 minutes in the mini muffin pans.  Cool on a wire rack.
6. If you want buttercream frosting: Beat together two sticks of softened butter, slowly add in 4 cups of powdered sugar, 1 tsp of vanilla, a pinch of sea salt, 1/4 cup coco powder and add 2-4 Tbsp of milk as needed. Pipe or frost onto brownies. Add sprinkles or top with remaining heath bar bits!

THESE ARE MOIST AND DENSE FUDGE BROWNIES!!

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My recipe was adapted from this blog/recipe

CHOCOLATE CHIP CRUMB MUFFINS

 CHOCOLATE CHIP CRUMB MUFFINS

Recipe adapted from Gingerbread Bagels

I had the opportunity to bake for 7 days in an industrial size kitchen at the summer camp I have been teaching theatre at for the past 10 years! It was SO much fun! I had to bake for over 120 people for three meals a day! So it was time to bust out the recipes that I have been collecting from my favorite bloggers over the past year! These muffins were a HUGE success! People went on and on about them, loved the crumb topping and kept asking me for the recipe! I was able to multiple my recipe by 8 with no problems with the science what-so-ever!

LOOK HOW LOVELY THEY ARE!

Chocolate Chip Crumb Muffins
(makes about 16 muffins)

3/4 cup sugar
1/2 cup packed light brown sugar
1/2 cup canola oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
1 1/2 cups semi-sweet chocolate chips mixed with 1 Tablespoon all-purpose flour

1/2 cup light brown sugar
3 Tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1 1/2 Tablespoons cold unsalted butter, diced
1 cup semi-sweet chocolate chips (you can chop them if you would like, but I like the whole chunky chocolate chips)

Sift together the all-purpose flour, cinnamon, baking soda and kosher salt.

Set aside.

In a mixer (with the paddle attachment) mix together the sugar, brown sugar, canola oil, eggs and vanilla extract on medium speed for about 3 minutes.
Slowly add the dry ingredients into the bowl on low speed and mix until almost combined. Then fold the ingredients together with a spatula.
Add in the sour cream. You’ll need to fold, stir, fold, stir, etc. Stir gently, but make sure the sour cream is completely mixed into the batter and not over mixed.

Mix the chocolate chips with 1 Tablespoon of all-purpose flour and gently fold the chocolate chips into the batter.

Line a muffin pan with muffin liners.

Scoop the batter into each muffin liner. Set the muffin pan aside while you work on the crumb topping.

In a small bowl, mix together the brown sugar, flour and cinnamon. Add the diced butter and cut it into the other ingredients with a fork. Add the remaining chocolate chips to the crumb topping and mix them in. Sprinkle the crumb topping onto the muffins.

Bake at 375 degrees F for 23 minutes.

And there you have it!  

THE PERFECT CHOCOLATE CHIP CRUMB MUFFIN

YUM!

Banana Split Brownie Pizza! Fun for Kids!

THIS IS AN EASY AND FUN RECIPE TO MAKE WITH YOUR KIDS!!!

Banana Split Brownie Pizza or in other words CRAZY CHOCOLATE BROWNIE HEAVEN guaranteed to have everyone bouncing off the walls in no time! 

This is a fun idea for a kids birthday party or sleep over night!

First you want to start off with your favorite brownie recipe or a box mix 

(bake them in a cookie sheet or thin baking pan for about 15 minutes)

Let the brownies cool completely while you want make this amazing cream cheese frosting 

(cream together 1 stick of butter, 1 8oz package of cream cheese and 1 tsp of vanilla then 

slowly add  2 cups of powdered sugar) or you can use already made frosting and
then frost your brownie pizza

 

Then you want to slice up two bananas and 1 cup of strawberries

and place them on top of the frosting 

Next sprinkle mini chocolate chips all over the pizza

Optional but HIGHLY suggested: Place Mini Oreo Cookies around the pizza

Next you MUST drizzle Hershey's Chocolate Syrup all over the entire pizza

Then CUT into HUGE slices

SERVE AND ENJOY!

If you can handle it, serve with chocolate ice cream too, but it is perfect without it!

Mmmmm.....this is good for grown up people too...especially when you are having a really bad day.

NOTE: The photos shown were taken from two different kids baking classes today so you might notice the difference in pans in a few of the photos!

SHOWING OFF THEIR BROWNIE PIZZA! HOW CUTE ARE THEY?

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DOUBLE COOKIES AND CREAM BARS

I found this recipe and fell over with excitement! I mean COME ON! Chocolate Chip Cookie Dough with Oreo's and Hershey's Kisses! What will they come up with next?

DOUBLE COOKIES AND CREAM BARS

recipe from: Picky Palate

• 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup mini chocolate chips
• 12 Oreo Cookies, broken up 
• 25 Cookies and Cream Hershey’s Kisses                                                                                  

NOTE: You have choices here! You can use any of these items to make this work! 

Cookies N Cream Kisses

Old Fashioned Cream Drops (I USED THESE)

Cookies N Cream Miniatures

Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with foil sprayed with cooking spray.

Place butter and sugars into a large bowl, stir to combine, at least 2 minutes.

Add egg and vanilla, mixing to combine.

Add flour, baking soda, salt.

Add chocolate chips and Oreo cookie pieces, stirring to combine.

Press 1/3 of the dough into the bottom of prepared baking pan. Top with 5 rows of Hershey’s Kisses 5 per row (or as many as you can fit in like I did). Note: I used the Old Fashioned Cream Drops instead of the Kisses. Top with remaining dough and gently press. 

Bake for 25-30 minutes, until golden brown. Let cool for 30 minutes, cut into squares and serve.  Makes 12-16 bars

Optional: I crushed up more Oreo Cookies and put them on top. I mean...why not!?  These bars are already a bazillion calories each!  May as well make it count!

Look at all of the layers of chocolate goodness!

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You may also like my recipe for OREO STUFFED BROWNIES

Chocolate Peanut Butter Fudge Bars

Chocolate Peanut Butter Fudge Bars

Whew! I am on a Chocolate and Peanut Butter kick these days! If you want to make a REALLY great treat for your next social event, BRING THESE BARS! Not only are they AMAZING to eat (people go NUTS over them), but they are super easy and inexpensive to make!

Ingredients:

1 (18.25) white cake mix
1/2 cup butter, melted
1 cup creamy peanut butter
2 eggs
1 (12 oz) package semi sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 Tablespoons butter
2 teaspoons vanilla

Directions:
1) Preheat oven to 325 degrees.
2) Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon a. Press this into a 9X13 pan (sprayed with non-stick spray) reserving 1 and 1/2 cup of the mixture to crumble on top.
3) In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.
4) Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5) Bake for 20-25 minutes. Cool COMPLETELY before cutting into bars.

Tip: Make the day before you want to serve them so the fudge center really sets! Or you can refrigerate them for a couple of hours! They taste good either way, but when the fudge was thick and completely set it made a WORLD of difference!

YOU MAY ALSO LIKE:

A chocolate version of these bars!
 or
Fudgy Oatmeal Bars  

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"Better than Crack Brownies"

"Better than Crack Brownies"! Okay, okay...this my friends, is by far the MOST AMAZING brownie you will ever eat! If you have any sort of sweet tooth...One will never be enough!  Disclaimer: I do not condone drug use of any kind, this recipe is merely a play on words.

Imagine this:

 Reese's Peanut Butter Cups
Peanuts
Marshmallows

All melted on top of your favorite brownie recipe

AND THEN
 topped off with melted chocolate chips and peanut butter

mixed with Rice Krispies

I can't begin to tell you how in love I am with these!

Chocolate Peanut Butter HEAVEN

Look at the layers of goodness!

THE RECIPE: 

• Your favorite 9x13 Fudge Brownie Recipe (click on link for my favorite recipe) or to save time use a Brownie Box Mix
• 1/2 cup salted peanuts
• 1 cup chopped Reese's peanut butter cups (I added more than one cup and ate the rest lol)
• 2 cups mini marshmallows
• 1 1/2 cups chocolate chips
• 1 1/2 cups creamy peanut butter
• 2 cups Rice Krispies cereal

DIRECTIONS: 

1. Butter a 9x13 baking dish. 
2. Prepare your brownies according to directions and bake for 20-25 minutes (do not over bake)
3. Remove from oven and top with peanuts, chopped peanut butter cups and marshmallows
4. Return to oven for five minutes, or until marshmallows puff and chocolate starts to melt
5. Melt chocolate chips and peanut butter together on stove top or in microwave; stir in Rice Krispies
6. Pour mixture evenly on top of baked brownies
7. Refrigerate for two hours before serving

WARNING: THIS IS A DANGEROUS TREAT! IT CAN CAUSE AN INTENSE REACTION CAUSING YOU TO EAT WAY TOO MANY BROWNIES IN A SHORT AMOUNT OF TIME. YOU WILL THINK ABOUT THESE BROWNIES DAY AND NIGHT UNTIL THEY ARE OUT OF YOUR HOUSE. THEN ONCE YOU ARE FINALLY FREE AND CLEAR OF THEM...YOU WILL START TO COME UP WITH EXCUSES AS TO WHY YOU NEED TO MAKE THEM AGAIN! BEFORE YOU KNOW IT YOUR JEANS WILL NOT FIT ANYMORE AND YOU WILL START TO BINGE EAT ON MORE BROWNIES TO EASE THE PAIN. 

(or um...at least this is what I have heard)

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 Original recipe found here