Peanut Butter Chocolate Ooey Gooey Cake

We don’t have cable at our apartment. In our small town we are limited with only a handful of options for cable and Internet, and none of them are what you would call cheap. My fiancé and I decided we would be better off getting an Internet only package and using Netflix as our primary source for TV and movies. 

It works pretty well. Tons of my favorite shows, including Frasier, NCIS, Archer, Gilmore Girls, and Love It or List It, are on Netflix, so I’m rarely at a loss for something to watch. 

In fact, the only two shows I really miss are The Big Bang Theory and The Walking Dead. Even that has a simple fix. I watch Big Bang online when I need some of Leonard and Sheldon’s antics. 

For The Walking Dead, my parents graciously invite us over for dinner on Sunday and we watch it together. Believe it or not, it’s one of my mom’s favorite shows. 

For this week’s episode of Fear the Walking Dead, I decided we needed dessert. I haven’t baked in a long time and this ooey gooey peanut butter chocolate cake was just what I needed to get me back into the swing of things. 

You can see the full recipe here. It’s a super simple one and I already had most of the ingredients. A little powdered sugar and some chocolate chips from the store and I was all set! 

First, you get this rich chocolate layer. The recipe calls for crushed butterfingers in addition to the Reece’s cups, but I’m not a big fan so I left them out. 

  
Next comes the creamy peanut butter layer that I neglected to photograph. I confess, I was too busy licking the bowl! 

Bake for 50 minutes until a toothpick comes out clean. 

  
Now melt some chocolate to top it off. 

  
  
Mmm, so good! A perfect compliment to zombies and general end of the world hysteria. 

  
Once again, I was too busy eating to snap a picture until it was almost all gone. 

I have a few more events coming up that I’ll be baking for, so stay tuned for more sweet things! 

Strawberry Cobbler

It’s Sunday, my favorite day of the week! Since yesterday was also Valentine’s Day, it made a good excuse to make something special for dessert.

This is a recipe of my grandmother’s, and like most her recipes I have know idea where it originally came from. She’s been making it for so long that she doesn’t even have a physical copy of the recipe. She just knows it by heart.

You Will Need

-1 cup self rising flour
-1 cup milk
-3/4 cup sugar + 1/4 cup, separated
-1 stick butter
-3 cups strawberries, fresh or frozen

1. Preheat the oven to 350. Chop your stick of butter into pieces and spread it around a glass baking pan. While the oven is preheating stick the pan in the oven to melt the butter. Just keep an eye on it so it doesn’t burn.

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2. While the butter is melting, mix the flour, 3/4 cups of sugar, and milk together. Don’t worry about the lumps- it’s normal for there to be lots of small ones. The mixture will also be very runny- totally fine.

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3. Take your strawberry (slice them if they are fresh, for frozen it’s fine to leave them whole- just make sure they are mostly thawed) and stir them in a bowl with the remaining 1/4 cup of sugar. You want the berries to start making some juice.

4. Remove the melted butter from the oven.

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5. Spoon the batter mixture OVER THE TOP of the butter. It will naturally mix and sink some on its own, but DO NOT mix any yourself.

Then plop the berries all over the top.

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6. Bake for 25-30 minutes, or until the batter turns golden brown and a toothpick comes out clean

Serve warm, with ice cream if you like.

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You can use almost any kind of fruit with this- peaches, blueberries, apples- and the directions are the same. But I have to say, strawberry is the favorite by a landslide around here.

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Fruit Drop Cookies

These are my all time favorite Christmas cookie. They look a little odd when it’s all said and done (not unlike a fruitcake cookie) but I swear these are a million times better than fruitcake.

My grandfather made these cookies many years ago and I was convinced they would be awful. I mean, they just looked so strange. If I wouldn’t eat them, I was sure no one else would. I wasn’t a picky eater, after all. No sir, not me.

But I didn’t want his feelings to be hurt so at our family Christmas party I took handfuls of them, wrapped them in a napkin, and stuffed them in my purse. This continued for some time until my aunt asked me what in the world I was doing. I explained, and she tried one. She convinced me to eat one too, and the rest is history.

This recipe came from my great aunt, and I have no idea where she got it. So just know that I take no credit for these cookie oddities. My grandmother whips up about a million of them every year, and Charlie and I went over to her house to help.

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They are pretty much fool proof. I mean, seriously. Just look.

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Charlie loves his grandma Gayle.

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See? They look like fruitcakes. Except, again, way more delicious.

Peppermint Cream Cheese Brownies

I haven’t baked anything in FOREVER. I think my poor mixer thought I had abandoned it.

Never fear, though. I haven’t lost my touch. I present you with my secret weapon, the ultimate in easy and delicious desserts that is especially perfect around the holidays.

Peppermint. Cream. Cheese. Brownies.

These are stupid easy and stupid good.

First, assemble your ingredients.

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1. Boxed brownie mix of your choice and the ingredients called for on the box (eggs, oil, etc.)

2. Dark chocolate chips (or milk if you prefer)

3. Cream cheese. It must be Philadelphia cream cheese. No, really. Don’t even try to use anything else. Not another brand, not reduced fat, no no no. It truly will not work as well. The only times I have ever messed this recipe up occurred when I mistakenly used another brand.

So, to reiterate: Philadelphia good. Anything else bad. 8 ounces of it. At room temperature (that last part is also a must)

4. Vanilla frosting

5. Andes peppermint baking chips

6. Peppermint or mint extract (optional)

Preheat the oven and mix up the brownie batter according to the directions.

Next, add the cream cheese and mix until thoroughly incorporated. Add the chocolate chips last.

Now pop it all in the oven. Bake for 20ish minutes. You want to pull these out just when they are done- it makes for a very moist, cakey type brownie.

While the brownies cool, put your frosting in a bowl and add about a teaspoon of peppermint or mint extract if you want an extra minty flavor. Spread it evenly over the cooled brownies.

To finish, sprinkle the peppermint chips liberally over the top.

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Yum.

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Peanut Butter Chocolate Chip Cookie Bars

Peanut butter and chocolate is, in my humble opinion, one of the single most perfect food combinations there ever was. So when I saw this recipe on Pinterest I knew I was going to have to try it.

The original recipe calls for dark chocolate, but I used the milk chocolate chips that I had on hand. I honestly don’t think it matters. You could probably chop up a Hershey bar and these would still be awesome.

You start with the wet ingredients…

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Add the dry to make a dough

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But something’s missing…the chocolate, of course!

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Squish (because you can’t exactly spread it) the dough into a foil lined baking pan.

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Pop them in the oven, bake for 18 minutes, and you have these yummy bars of goodness.

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I really loved these. In fact, just looking at the pictures is making me wish I had more. Sadly, the batch was finished off within two days of being baked. But, you know, I do think I have some chocolate chips left over. And I always have peanut butter…

Cookie dough. Brownies. Chocolate.

For yesterday’s Super Bowl festivities I elected to make something sweet (I mean, of course I did.) I’ve had this recipe from The Domestic Rebel saved up for quite awhile now, so it was high time I tried it out.

These are so easy to make. See the link above for the full recipe, but I would be willing to bet you already have most (if not all) of the ingredients sitting in your pantry right now.

To start things off you simply whip up a boxed brownie mix. Make sure you follow the directions on the box to get a more fudge like (as opposed to cakey) brownie. While those are baking you can get started on the cookie dough. I’ve never been one to be concerned about the raw eggs in cookie dough, possibly because I’ve been eating cookie dough, cake batter, and similar for almost 22 years with no ill effects (unless you consider an obsession with all things cake batter an ill effect). If you do happen to be one of those people, though, rest assured that there are no raw eggs in this dough.

So, you know, feel free to try some. For taste test purposes, of course.

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bb6I’ll spare you the picture of my cookie dough induced bliss face. Moving on, you get to use your hands to smoosh up (technical term, that) your now cooled brownies and wrap them around the cookie dough balls.

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Once that’s done, you make the outer chocolate coating by melting chocolate chips. I used a blend of milk and semi sweet chips plus a splash of heavy cream for a more ganache type coating.

bb3There is really no elegant way to do this. A fork is as good as any. Also feel free to drop it in the molten chocolate and spoon it over. It’s whatever works, really.

After letting your chocolate covered brownie cookie dough balls chill in the freezer for half an hour or so, you can take them out and enjoy this…

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And on the inside, we have…

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These are basically a dessert trifecta. I suggest you go make them. In the meantime, I’m going to go munch on one. Or three.