The BEST Cinnamon Rolls You Will Ever Have

It's finally below 85 degrees in my house and that's why I finally got to bake! I felt deprived without the kitchen but I wasn't about to make my house 95 degrees from turning on the oven. This morning I woke up and was actually shivering... talk about bi-polar weather.

What makes something "the best?" In my opinion something deserves the title "the best" if it keeps you coming back for more... and more. I actually don't like to claim things "the best" because I'm actually a very picky eater but these cinnamon rolls... OH MY YUM!

Flavorful
.
Moist
.
Sweet
.
Delicious
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You need to try these... NOW!


I may or may not have devoured the cinnamon roll while editing these photos... yep I definitely did!

Ingredients (Cinnamon Rolls)
1 packet (2 and 1/4 tsp.) dry active yeast
1/4 cup granulated sugar (step 1)
1 cup warm milk (approximately 110º F)
2 eggs, room temperature
1/3 cup butter, melted
1 tsp. salt
1/4 cup granulated sugar (step 2)
4 and 1/2 cups all purpose flour

Directions
Warm milk in microwave on high for 1 minutes and 30 seconds to 2 minutes. In a large bowl combine warmed milk, yeast, and 1/4 cup granulated sugar. Stir and let stand for approximately 10 minutes or until foamy (if it doesn't turn foamy, the milk probably wasn't warm enough). Once foamy mix in eggs, melted butter, salt, and 1/4 cup granulated sugar. Add flour and mix until the dough forms a sticky ball. Remove dough from bowl and knead for 5-10 minutes on a lightly floured surface. Form dough into ball and place into an oiled boil. Cover with plastic wrap and rest in a warm place for approximately 1 hour (should have doubled in size). After dough has doubled in size, remove from bowl and let rest on a lightly floured surface for 10 minutes.



Ingredients (Filling)
1/3 cup butter, softened
1 cup brown sugar, packed
2 and 1/2 tbs. cinnamon
1/2 (1.5 oz.) french vanilla instant pudding packet
1/4 cup cinnamon chips, heaping (can be substituted with walnuts or pecans)

Directions
In a small bowl, combine brown sugar, cinnamon, and pudding mix. Get out a 13 x 9 inch pan and lightly spray with PAM; set aside. Roll dough into large rectangle (approximately 12 x 22 inches). Once rolled out spread softened butter evenly over the dough. Once buttered, spread the filling mixture over top the dough evenly. Sprinkle cinnamon chips evenly over the dough rectangle and roll up so that the dough will be long, not short. Cut into large equal portions with floss or pastry cutter and place into the 13 x 9 inch greased pan. (Some of the filling will fall out, that's okay. Just scoop it up at the end and sprinkle over top the rolls.) Cover and let rise for approximately 30 minutes, or refrigerate and let rise overnight for morning. While rising preheat oven to 400º F. Bake rolls for approximately 22 minutes. Allow to mostly cool before frosting.



Ingredients (Frosting)
8 oz. cream cheese, softened
2/3 cup butter, softened
1 and 3/4 cups powdered sugar
1 tsp. vanilla extract

Directions
While the rolls are baking prepare the frosting by mixing together the cream cheese, butter, and vanilla extract. Once mixed slowly mix in the powdered sugar. Spread over top of the cinnamon rolls and enjoy!


Slightly adapted from Pink Parsley

Oatmeal Cream Pies

This was my first recipe made in our new gas oven. I have never used a gas oven before so I was a little worried about how these might turn out. The oven also doesn't notify you when it's preheated... I just had to guess. Apparently I guessed correctly because these cookies came out amazingly. Every little bite has a warm and inviting taste of cinnamon, boy is it great! Did I mention our new house has a dishwasher? It's probably the best thing about this house... as you can imagine we always have piles of dishes. Not anymore! I've already used the dishwasher twice since Monday. It sure is a time saver. Now I'll have more time to whip up some awesome recipes for you all! Now get in the kitchen and make these yummy oatmeal cream pies!

Ingredients (cookie)

1 egg

1/2 cup butter, softened 

2 tsp. vanilla extract

1 cup flour

1/2 tsp. salt

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 and 1/4 cups quick oats

Ingredients (cream filling)

7oz. Marshmallow Fluff

1/3 cup powdered sugar

1 tsp. vanilla extract 

Directions

Preheat oven to 350º F. Cream together egg, butter, and vanilla in a large bowl. Once combined add in the flour, salt, baking soda, cinnamon, sugars, and oats. Mix until well blended. Drop by tablespoons onto an ungreased cookie sheet. Bake for 8-10 minutes or until light brown. Cool on a cooling rack.

In a large bowl combine fluff, powdered sugar, and vanilla to make the cream filling. Once well combined drop spoonfuls onto bottom of 10 cooled cookies. Place the other 10 cookies onto of the cream filling and enjoy!

Yield: Approximately 10 sandwich cookies

Root Beer Float Rice Krispies Treats

When I think about summer I think about ice cream trucks, bonfires, grilling, and endless happiness. My favorite summertime treats are mostly cold and refreshing. I love an ice cream cone heaping with creamy strawberry ice cream (but I hate when it melts all over my hands). I love watermelon, lots and lots of watermelon. I love grilled chicken and corn on the cob... One of my favorite treats though happens to be root beer floats. There is just something about the way the creaminess of the vanilla ice cream and the cold refreshing root beer taste after a long Summer day. I wanted to change it up a little bit... I wanted to be able to take those same great flavors with me everywhere I go. I wanted to be able to eat a root beer float anytime, anywhere. That's when I thought about a root beer float Rice Krispies treat. Try this recipe... you will thank me later.

Ingredients (Vanilla Ice Cream Layer)
3 tbs. butter
3/4 bag of marshmallows (10 oz. bag) (approximately 27 marshmallows)
1/2 small box vanilla pudding mix (approximately 1/4 cup)
1 tsp. vanilla extract
3 cups Rice Krispies Cereal

Directions
Prepare a 8x8 inch or 13x9 inch pan with shortening; set aside. In a large saucepan melt butter over low heat. Add in marshmallows and vanilla extract once the butter has melted. Stir until you have a thick marshmallow sauce. Slowly stir in vanilla pudding mix. Once combined remove from heat and stir in the Rice Krispies Cereal. Using a greased spatula press mixture into prepared pan; set aside.


Ingredients (Root Beer Layer)
3 tbs. butter
3/4 bag of marshmallows (10oz. bag)
2 tsp. root beer extract
3 cups Rice Krispies cereal
food coloring, optional (8 drops red, 4 yellow, 5 green)

Ingredients (White Chocolate Drizzle)
1/4 cup white chocolate chips
1/2 tsp. vanilla extract

Directions 
In a large saucepan melt butter over low heat. Add in the marshmallows and stir until you have a thick marshmallow sauce. Stir in the root beer extract. Once combined stir in your (optional) food coloring. Remove from heat and mix in the Rice Krispies cereal. Using a greased spatula press root beer mixture into same pan as before on top of the vanilla ice cream Rice Krispies layer. Cool on the countertop for approximately 30 minutes.

Once the Rice Krispies have cooled, melt the white chocolate with the vanilla extract. Once melted pour into a small ziplock bag. Cut off a corner of the bag and drizzle the white chocolate over the Rice Krispies Treats. Allow white chocolate drizzle to harden and enjoy!

If you're loving this Rice Krispies Treat recipe check out my other two popular flavors:

Lemon Supreme - this happens to be my favorite :)

Peanut Butter Fudge Chunk  - boyfriend's favorite (go figure)

The Skinny - Chocolate Peanut Butter Ice Cream

Sorry I've been MIA these last couple days. I have recently changed my lifestyle and it is getting hard to think of non-healthy recipes. Since I have changed my diet I have not craved anything "fattening". I will still continue to post recipes almost daily, I just might be posting "skinny" recipes more often. I hope you all understand.

Ingredients 
2 large chopped bananas, frozen
2 tbs. cocoa powder
2 tbs. PB2 powder (powdered peanut butter)
1 tbs. dark chocolate chips

Directions 
Place chopped frozen bananas into a food processor or blender. Blend bananas until creamy. Mix in cocoa powder and PB2. Once mixed stir in dark chocolate chips. Serve immediately and enjoy!

Yield: Makes 2 bowls

Lemon Supreme Rice Krispies Treats

I've been on a lemon kick lately. I'm pretty sure it's because warm weather is finally coming. One of my favorite things to drink is lemonade. When thinking about lemonade I think of refreshing and that's exactly what these rice krispies treats are. No matter the temperature outside, when you bite into one of these bad boys it will feel like it's the middle of summer.

Ingredients
4 and 1/2 tbs. butter
the zest of 1 lemon
the lemon juice of 1 lemon
1  and 1/2 bags of marshmallows (10oz. bags)
2/3 cup Duncan Hines Lemon Supreme cake mix (I believe Duncan Hines has the most flavor)
6 cups Rice Krispies

Directions
Prepare a 8x8 inch or 13x9 inch pan with shortening; set aside. In a large saucepan melt butter over low heat with the lemon zest and juice. Add in marshmallows and stir until completely melted. Slowly stir in the dry cake mix. Once combined remove from heat and stir in the cereal. Using greased spatula press mixture into greased pan. Cool on the countertop for approximately 30 minutes. Enjoy!


If you like this recipe check out my other favorite recipes.

Strawberry Shortcake Cookies

I''ve been in a fruity mood lately but everything I have been making is chocolaty and peanut buttery. I really need to go grocery shopping but luckily my lacking pantry came through for me. I had bought Duncan Hines frosting creations a couple months ago and wasn't sure what to do with them until now. 

Ingredients

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

2 large eggs

2 tsp. vanilla extract

1 pkg. Duncan Hines strawberry shortcake frosting creations

2 and 1/4 cups flour

1 tsp. baking soda

1 cup white chocolate chips

1/4 cup strawberry gelatin powder, for rolling

red food coloring, optional

Directions

Preheat the oven to 350º F. In a large bowl cream together butter, sugars, eggs, food coloring (optional), and strawberry shortcake flavoring. Once thoroughly mixed stir in flour and baking soda. Dough should not be crumbly. Stir in white chocolate chips until evenly distributed among the dough. By tablespoons, scoop out cookie dough and roll in strawberry gelatin powder. Place dough balls onto ungreased cookie sheet and flatten slightly (I used the bottom of my measuring cup). Bake for approximately 10 minutes. Cool on a cooling rack and enjoy!

Peter Cottontails

What is Easter without peanut butter eggs? I have never been good at making egg shaped peanut butter eggs. I finally threw in the towel. Instead of peanut butter eggs, I made peanut butter balls... but who thinks 'peanut butter balls' is actually a cute name for them?... not me! So I was thinking and I came up with Peter Cottontails. Now all of you who struggle with the egg shape can easily make the same delicious treat with a new twist! Enjoy!

Ingredients
1 and 3/4 cup creamy peanut butter
1/2 cup (1 stick) margarine
4 cups powdered sugar, lightly scooped
2 cups Rice Krispies
1 (12oz.) bag milk chocolate chips
2 tbs. shortening

Directions
In a large microwave safe bowl melt peanut butter and margarine on high for approximately 1 minute. Stir mixture until nice and creamy. Put in microwave for additional 30 seconds on high. Stir again until combined. With your hands mix in the powdered sugar and Rice Krispies (yes, this will be very messy). Once combined form peanut butter mixture into tablespoon sized balls with your hands. Place balls onto a cookie sheet lined with wax paper. Once sheet is filled place in refrigerator for approximately 15 minutes or until hardened. Once hardened remove from refrigerator. In a medium sized microwave safe bowl melt the chocolate chips and shortening on high for approximately 1 minute and 30 seconds. Stir the chocolate and make sure it's very smooth. Dip peanut butter balls into the chocolate coating until well covered. Place back on wax paper covered cookie sheet and place in refrigerator until set (approximately 30 minutes). Enjoy!

Sugary Sweet Cookies

Who doesn't love a good sugar cookie? I think they're probably my favorite cookie. Oh and just take a look at that frosting. Isn't the yellow just so pretty? When I was home for spring break I sat down with my grandmother and looked through her mother's recipes. I can't wait to test them out and share them with you all.

Ingredients (Cookies)

1 cup butter, softened 

3/4 cup vegetable oil

1 and 1/4 cup granulated sugar

3/4 cup powdered sugar

2 tbs. vanilla extract

1 tbs. almond extract

2 large eggs

5 cups flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar 

1/4 tsp. salt

1/4 cup granulated sugar (for rolling)

Directions

Preheat oven to 350º F. Cream together butter, oil, sugars, extracts, and eggs. Combine dry ingredients together and slowly add to butter mixture. Mix until combined. Scoop cookie dough by tablespoons into bowl of granulated sugar rolling dough around until covered. Place dough balls onto an ungreased cookie sheet 2 inches apart from each other. Press with fork slightly to flatten the dough. Bake for approximately 10 minutes or until lightly golden. Cool on a cooling rack and enjoy with frosting!

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Ingredients (Frosting)

1/2 cup butter, softened 

2 and 1/2 cups powdered sugar

2 tsp. vanilla

2 tbs. milk

food coloring, optional (I used 6 drops of yellow)

Directions

Combine all ingredients in a large mixing bowl with a stand or hand mixer. Whip until frosting is real light and fluffy. Frost cookies and enjoy! 

Chocolate Chip Oatmeal Cookies

I have only tried oatmeal cookies for the first time recently and boy am I glad I did! These cookies spruce up an all american classic. They are so chewy and light. Since they have oatmeal in their name does that mean they are a suitable breakfast food?... I think so. Enjoy!

Ingredients 

1 egg

1/2 cup butter, softened

2 tsp. vanilla extract

1 cup flour

1/2 tsp. salt

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 1/4 cups quick oats

1 cup semisweet chocolate chips

Directions

Preheat oven to 350º F. Cream together egg, butter, and vanilla in a large bowl. Once combined add in the flour, salt, baking soda, cinnamon, sugar, and oats. Mix until well blended. Stir in chocolate chips. Drop by tablespoons onto an ungreased cookie sheet. Bake for 8-10 minutes or until light brown. Cool on a cooling rack and enjoy!

The Best Homemade Double Chocolate Brownies

I love love love brownies. They are probably my favorite chocolaty dessert. I have tried countless brownie recipes and I never found one that was as good as the boxed brownies that I haven been eating for years. Good news... I've finally found a recipe that is BETTER than boxed brownies. That's right, you read that correctly. Every recipe I previously tried was either too dry or too cake like. This recipe is perfect! They're gooey, chocolaty, moist and they will keep you coming back for more. I can honestly say I will never make boxed brownies again. These were honestly the best brownies I have ever tasted.

Ingredients

1 cup (2 sticks) butter

2 1/4 cups granulated sugar

1 1/4 cups cocoa powder

1 tsp. salt

1 tsp. baking powder

1 tbs. vanilla extract

4 eggs

1 1/2 cups flour

2 cups semi sweet chocolate chips

Directions

Preheat oven to 350º F. Lightly grease a 9 x 13 inch baking pan with shortening; set aside. In a medium saucepan melt butter over low heat. Once butter is completely melted add in sugar and cook for 1 to 2 minutes, stirring constantly. Pour sugar mixture into a large bowl. Beat in cocoa, salt, baking powder, vanilla, eggs. Mix until combined. Stir in the flour and chocolate chips until well combined. Spread brownie batter into prepared pan (batter will be very thick). Bake for approximately 30 minutes.

Cool on a cooling rack and enjoy!

Adapted from King Arthur Flour

Biscoff Cupcakes With Biscoff Frosting

If you haven't tried Biscoff spread you need to do so... now! The spread alone is good enough to eat with a spoon but I made Biscoff cupcakes and frosting too! The cupcakes are moist with a slight Biscoff cookie flavor while the frosting is overflowing with flavor. Once you try these cupcakes you will never want plain old vanilla again. Enjoy!

Ingredients (Cake)

1 cup Biscoff spread 

1/2 cup butter, softened

4 eggs

1 box Duncan Hines Butter Golden Cake Mix

2/3 cup cold water

2 tsp. vanilla extract

Directions 

Preheat oven to 325º F. Combine Biscoff spread and butter mixing until fluffy. Add in eggs, cake mix, water, and vanilla. Stir until just combined. Scoop Batter into cupcake pans filling approximately 2/3 of the cupcake wrapper. Bake for 20 minutes or until it passes the toothpick test. Let cupcakes cool in pan for approximately 5 minutes. Let cool completely on cooling rack. Smother cupcakes in Biscoff frosting and enjoy!

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Ingredients (Frosting)

2 cups powdered sugar

3/4 cup Biscoff Spread

1/4 cup butter, softened

1 tsp. vanilla extract

1/3 cup milk

Directions 

Place powdered sugar, biscoff spread, butter, vanilla, and milk into a large bowl. Using a stand mixer or hand held mixer beat until smooth in consistency. Spread frosting over Biscoff cupcakes and enjoy!

Cinnamon Bread

My favorite ingredient is cinnamon. It is the perfect breakfast and dessert ingredient... in my opinion. As a child my mother made me buttered toast with cinnamon and sugar sprinkled all over it. It was my absolute favorite snack. To this day I still eat that very snack every so often. Eating it brings back many memories. 

Since I am now twenty years old I decided to come up with my own cinnamon bread that I can pass down to my future children. This recipe is simple, delicious, and heartwarming. You will want to bake this everyday just so the smell fills your house. It's absolutely wonderful. I hope you all enjoy!

Ingredients

2 cups flour

1 cup granulated sugar

1 tsp. baking powder

1/2 tsp salt

1 egg

1 cup milk 

1/3 cup vegetable oil

2 tsp. vanilla extract

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1/3 cup sugar

1/3 cup brown sugar, packed

2 tsp. cinnamon

1/2 cup cinnamon chips

Directions

Preheat oven to 325° F. Grease and flour a loaf pan (Mine was a 9"x5" inch pan). Combine flour, sugar, baking powder, and salt in a large bowl. Once mixed stir in egg, milk, vegetable oil, and vanilla. Stir until just combined. For the cinnamon swirl and topping combine the sugars, cinnamon and cinnamon chips; set aside. Pour half of the batter into the loaf pan. On top of the batter sprinkle half of the cinnamon mixture. Swirl topping into bottom layer with a knife in a circular motion. Pour the rest of the batter into the loaf pan. Again sprinkle the rest of the cinnamon mixture on top and swirl. Place loaf pan in preheated oven and bake for approximately 50-60 minutes or until done in the center. Cool in pan. Enjoy!

What's your favorite ingredient? 

Mini Peanut Butter Cup Cookies

Well today I changed my major. I am now officially pursuing a mathematics degree. Math is what I originally wanted to go to school for but I just couldn't make up my mind. After five semesters of accounting I realized I chose the wrong one. I am happy with my decision and I can't wait to take on a new challenge. It sure won't be easy but I'm a very determined person and I know I can do it.

So since I was in such a good mood today I decided to combine my boyfriends favorite ingredients into one amazing cookie recipe. He absolutely loves his chocolate and peanut butter. So I made a cookie packed with peanut butter, chocolate chips and peanut butter cups... yum!

I've been looking everywhere for mini peanut butter cups. Hershey's miniature Reese cups just aren't small enough for my liking. I finally found a small box of them at Wegmans and boy were they perfect. They were my main inspiration for these delicious cookies (I can't give my boyfriend all the credit). 

I hope you enjoy this recipe as much as we do! Enjoy!

Don't forget to evenly space your cookie dough! You wouldn't want them to combine and make one large cookie... (That actually does not sound all that terrible...)

Ingredients 

1/2 cup butter, softened

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 brown sugar, packed

1 egg

2 tsp. vanilla extract

1 1/4 cup flour

1/2 tsp. baking soda

1/2 cup mini semi-sweet chocolate chips

1 cup mini peanut butter cups (cut up peanut butter cups would work fine too)

Directions

  Preheat oven to 350°. In a large bowl cream together the butter, peanut butter and sugars with a mixer (should be light and fluffy). Mix in the egg, baking soda and vanilla extract until combined. Mix in flour until the batter is nice and thick. Stir in the mini chocolate chips and peanut butter cups. Drop cookie dough by tablespoons onto an ungreased cookie sheet. Bake for 8-10 minutes or until edges of cookies and lightly browned. Cool cookies for 2 minutes on cookie sheet before moving them onto cooling racks (the cookies are very delicate when warm). Once cooled Enjoy!

French Vanilla Oreo Pudding Dip

There's nothing better than strawberries, pudding & oreos... so why not combine them? This simple and delicious snack will have you falling in love all over again.

Ingredients

1 small box french vanilla pudding

1 1/2 cups milk

6 oreos

strawberries

Directions

Prepare pudding by mixing together the mix and milk with a whisk. Let set in the refrigerator for approximately 5 minutes. Sprinkle crushed oreos over top of the pudding and enjoy! 

Peanut Butter Fudge Chunk Rice Krispies Treats

Tired of the same old treats? Try these!

My boyfriend said these were the best Rice Krispies treats that he has ever had.

Ingredients

2 heaping cups of my peanut butter fudge

5 cups Rice Krispies

4 1/2 tbs butter

1 1/2 bags of marshmallows (10oz. bags)

Directions

In large saucepan melt butter over low heat. Add in marshmallows and stir until completely melted. Remove saucepan from heat. Add in half of the cereal and stir until combined. Stir in the rest of the cereal along with the peanut butter fudge. Using greased spatula press mixture into a greased 13 X 9 inch pan. Cool in refrigerator for about an hour. Enjoy! 

Peanut Butter Fudge With Milk Chocolate Drizzle

It's finally Wednesday!

I was originally planning on having this posted for you all early this morning, but obviously that did not happen. Everything that could have went wrong today did. While melting the chocolate for the drizzle our microwave decided to die on me. At first I thought it was the outlet so I tried plugging something else in. Unfortunately when I plugged something else into the outlet it worked. Uh Oh! I wasn't sure how to tell my boyfriend that I killed our one year old microwave but he surprisingly took it very well (he laughed). I later on plugged the microwave back into the outlet and what do you know, it turned back on. I'm still a little skeptical about it and I feel as though it's going to keep dying on me... 

but until then, I will continue to use it.  

Ingredients

6 tbs. margarine 

1/4 cup evaporated milk

1 3/4 cup powdered sugar

3/4 cup peanut butter

1 tsp. vanilla extract

1 small jar of marshmallow fluff (7 1/2 ounces)

milk chocolate chips (optional)

Directions 

Place margarine, evaporated milk and powdered sugar in a heavy saucepan. Bring to a boil. Boil for 5 minutes stirring constantly. Take off the heat. Add in the peanut butter, vanilla and marshmallow fluff. Using a small mixer whip until smooth. Place fudge in a greased 8 x 8 inch pan. Place in refrigerator covered for at least 2 hours. Enjoy!

*Note: If drizzling with milk chocolate melt the chips in microwave at 15 second intervals stirring in between each timing. 

Chocolate Peanut Butter No Bake Cookies

It's a very snowy and cold day today. I'm staying inside where it's warm and cozy.

Like I said before my boyfriend's favorite ingredients are chocolate and peanut butter. I normally don't care for either of them but when they are combined together to make these cookies... YUM! They are especially good when they are fresh and warm!

Just Look How Delicious!

Ingredients

2 cups granulated sugar

1/2 cup milk (I used 2%)

1/2 cup cocoa powder

1/4 cup margarine 

2 cups quick oats

 2 tsp. vanilla extract

1/2 cup peanut butter (I used Jif)

Directions

Combine sugar, milk, cocoa and margarine in a medium sauce pan. Bring to a boil on medium/low heat. When the ingredients start to boil cook for 3 minutes. After the 3 minutes are up, let the mixture cool for 5 minutes. Once slightly cooled add in the peanut butter stirring until mostly combined. Next stir in vanilla and lastly the oats. Drop cookies onto wax paper with a cookie scoop (since you need to do this process fast a cookie scoop is a must.) Once cookies have cooled slightly on wax paper they are ready to enjoy!

*Note: This whole process must be done very fast as the cookies will start to cool and harden.

Soft & Chewy Peanut Butter Cookies

I haven't quite mastered the whole photography thing yet and today just was not my day. Every time I thought I had a good picture I looked and it was slightly blurry. I was so frustrated that I even considered not sharing this delicious recipe with you. After some careful thought I realized you all deserve the best and that's why I finally decided to share the oh so soft and chewy peanut butter cookie recipe with you.

Who doesn't love a soft peanut butter cookie with a tall glass of milk? (actually I really dislike the taste of milk and I'm not really a fan of cookies but I thought these cookies were fabulous!) My boyfriend is absolutely obsessed with chocolate and peanut butter so more times than not the recipes I post will include one or both ingredients. These peanut butter cookies are so soft and chewy you won't be able to keep your family away from them! My boyfriend had his mouth stuffed with them as soon as he got back from class today (I'm not even sure if he had his boots off yet). I hope you enjoy these cookies just as much as we did!

Today began a new day for a poll! If you look on the home page of my blog you will see a poll titled "What Recipe Would You Like?" on the right hand side. Please take the time to vote. All it takes is one click and I seriously love having you all decide what I make next. I get just as excited as you when I find out the winning recipe (it's almost as exciting as Christmas morning).

Peanut butter hearts for Valentine's Day!

Ingredients

1/2 cup butter

1/2 cup brown sugar

1/2 cup granulated sugar

2/3 cup peanut butter

1 egg

1 tsp. vanilla extract

2 tbs. milk

1 tsp. baking soda

1 3/4 cup flour

1 tbs. granulated sugar (optional)

Directions

Preheat oven to 350° F and grease a cookie sheet with PAM or other like products; set pan aside. Mix together the flour and baking soda in a medium bowl until combined; set aside. Cream together the butter, sugars and peanut butter with a stand mixer. Mix in the egg, vanilla and milk until smooth. Finally, add the dry ingredients mixing until combined. Drop by tablespoons onto cookie sheet. Sprinkle each dough ball lightly with granulated sugar and press with fork slightly to flatten the dough. Bake for 8-10 minutes. Cool on a baking rack and then enjoy!

Easy Apple Crisp

The poll has now ended and it is officially time to share with you the easy and delicious apple crisp recipe. Everyone knows when apple crisp is served it never truly looks "pretty." I could have gotten the photo to appear "prettier" but I was just so anxious to share this amazing recipe with all of you! Thanks again to everyone who took the time to vote.

Perfect amount of crisp!

Yum! Look at that deliciousness! 

Ingredients 

1 can apple pie filling

1 yellow cake mix

1/2 cup quick oats

1/2 cup brown sugar, packed

2 tbs. granulated sugar

1 tbs. cinnamon

1/2 cup butter or margarine, melted

Directions 

Preheat oven to 350° F and grease an 8 x 8inch pan with vegetable shortening; set pan aside. Mix together the cake mix, oats, sugars, cinnamon in a large bowl until combined. Pour the melted butter over top of the dry mix and combine with a fork until crumbly. Spread the apple pie filling evenly over the bottom of the prepared pan. Then evenly spread the crumb topping on the filling. Bake for 26-30 minutes or until top is golden. Cool slightly and then enjoy!

Browned Butter Cookies

With Valentine's day coming up I wanted to share with you my boyfriends favorite cookie recipe. Hopefully some of you will surprise someone special in your life with this delicious treat.

Ingredients 

1/2 cup butter, browned

1 large egg

1/4 cup granulated sugar

3/4 cup light brown sugar, packed

2 tsp. vanilla extract

1 1/2 cups all purpose flour

1/2 tsp. baking soda

1 cup semi-sweet chocolate chips or M&Ms

Directions 

Preheat oven to 350° F and grease a cookie sheet with PAM or other like products; set pan aside. After butter is browned pour into large mixing bowl and allow to cool for approximately 5 minutes. Once cooled add the egg, sugars, vanilla extract and mix until smooth. Then, add the baking soda and flour and stir until combined. Next, fold in the chocolate chips or M&Ms. Drop dough by tablespoon (or cookie scoop) onto the prepared cookie sheet. Bake for 8-10 minutes or until tops are golden. Cool on baking rack and then enjoy!