candy Archives - Page 18 of 35 - Lovin' From the Oven

Peanut Butter Cup Chocolate Cake Mix Cookies

April 26, 2012 by kim 9 Comments

Whoops, time kinda flew right by me and I didn’t even realize it. That’s pretty much how this year has gone so far; I can’t believe we’re almost in May! I can’t wait for my DB to be done with his finals so that we can actually spend some relaxing time together. He’s been in beast study mode for the past week and will have his first final on Monday. Wish him luck! :]

Thanks for the well wishes, guys! It’s taken me almost two weeks to recover from that nasty cold, but I’ve finally kicked it to the curb. Being sick is such a miserable feeling and I wouldn’t want to wish that on anyone. Make sure to get plenty of sleep, stay hydrated, and take your vitamins!

How much easier can a cookie recipe get? I love using boxed cake mixes and doctoring them up to be something more than what they are supposed to be. This recipe from Cookies and Cups uses only 4 ingredients for a deliciously soft cookie. You can change the mix ins or even leave them out for a plain chocolate cookie.

Peanut Butter Cup Chocolate Cake Mix Cookies

Ingredients

1 box chocolate cake mix (I used dark chocolate--- even better!)
2 eggs
1/3 cup canola or vegetable oil
1 8 oz bag Reese's Minis (I used regular Reese's and chopped them up)

Directions

Preheat oven to 350°
Mix together the cake mix, oil and eggs until combined. Gently stir in the Reese's Minis.
Roll the dough into tablespoon sized balls and bake for 8-9 minutes.

https://lovintheoven.com/peanut-butter-cup-chocolate-cake-mix-cookies/

Reese’s Peanut Butter Banana Bread

April 15, 2012 by kim 8 Comments

I’m pretty sure this is what death feels like right now. I woke up yesterday morning feeling like someone beat the life out of me and it’s only gotten worse from there. I WOULD get sick the day after I visit the doctor’s for a regular checkup. Just my luck.

Yesterday, I laid in bed for 24 hours. I’m not kidding… I only got up to use the restroom, eat, and watch a little bit of “Chuck.” This morning, my throat is nearly swollen shut and it hurts to swallow anything. I haven’t been sick in such a long time that I forgot how much it sucked. I actually had to call in sick to work… and I never do that! Totally bummed because I missed a trip with a 22 hour layover in Seattle, but I’m sure glad I actually called in sick. I would have been ten times more miserable in the air.

My DB’s been taking great care of me– bringing me hot and sour soup, letting me sleep a lot and early, trying to make me take medication, and keeping me hydrated. Now only if he’d bring me a pizookie…. Hah, you can’t blame me for trying. All I ever want is dessert, even if I am deathly ill!

This recipe from Cookies And Cups was for a loaf of bread, but I baked them in muffin form so that it’d be easier to transport and hand out. They were best served warm, when the chocolate is nice and gooey. Banana, peanut butter, and chocolate… what more do you need in life?

Reese’s Peanut Butter Banana Bread

Ingredients

3 very ripe bananas, mashed
1/2 cup peanut butter
1/4 cup oil
1 egg
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 cups of all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
8 oz bag of Reese’s Mini cups (I used regular and roughly chopped them)

Directions

Preheat oven to 350. Either grease an 8 x 4 pan or line a muffin pan.
Stir together bananas, peanut butter, oil, egg, and sugars. Gradually mix in the flour, baking soda, baking powder, and salt.
Gently fold in your Reese’s cups and spread evenly in prepared pan.
Bake for approximately 1 hour for a loaf (18 minutes for muffins) or until toothpick inserted into center comes out clean.
Let cool before removing.

https://lovintheoven.com/reeses-peanut-butter-banana-bread/

Day 5: Toffee Blondies

December 11, 2011 by kim 3 Comments

My 12 days of cookies remind me every year that it’s that time to watch Love Actually, The Holiday, and Elf. Those three movies are on my must list for every Christmas. Do you have any favorites that you love? I’m also looking forward to New Years Eve, which comes out December 9th. The whole month of December should be dedicated to Christmas movies, cuddling, and eating baked goods. Bears get to hibernate, why don’t we? 🙂

Day 5 of my 12 days of cookies: If you’ve been following my past 12 days of cookies, then you must know that it’s never 12 days of cookies; there’s always a bar or two thrown into the mix. Bars are just as good as cookies since they’re easy to eat, not a hassle to serve, and a cinch to whip up.

These toffee blondies disappeared the moment I took them out of the oven. I cut them into small pieces so that I could feed more people. It was fine since the bars were so dense to begin with. One small serving is enough to satisfy the average person’s sweet tooth. Note that I said average… for those like me who crave sweets 24 hours a day, you can handle more than a little sliver. Recipe is ever so slightly adapted from Just a Taste.

Day 5: Toffee Blondies

Ingredients

1 cup (2 sticks) unsalted butter, melted
1 cup packed dark brown sugar
½ cup white sugar
2 large eggs
1½ teaspoons pure vanilla extract
2 cups all-purpose flour
1½ teaspoons salt
¾ cup toffee bits, divided
1/3 cup white chocolate chips

Directions

Preheat the oven to 350ºF. Line an 8-inch square baking pan with parchment paper or foil.
Whisk the melted butter and both sugars together until smooth. Add in the eggs and vanilla.
Stir in the flour and salt just until moistened. Fold in a ½ cup of the toffee bits. Pour the batter into the prepared pan, smoothing the top with the back of a spoon. Sprinkle the remaining ¼ cup of toffee bits over the top of the batter.
Bake for 35 to 40 minutes until a toothpick inserted comes out clean. Let the pan cool completely before removing and cutting.

https://lovintheoven.com/day-5-toffee-blondies/

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