Peanut Butter Banana Chocolate Chip Oatmeal Bars

Basically all of my favorite things rolled into an amazing and delicious treat! You have got to make these! I pretty much always have all of the ingredients on hand and it's easy to whip up in 10 minutes. Perfect as an after dinner snack or a sweet breakfast treat. (original recipe)

Ingredients

2.5 cups old fashioned rolled oats

1/4 cup brown sugar

1 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 cup milk

1 tsp vanilla 

1 large egg

2 large ripe bananas

1/3 cup creamy peanut butter

1 cup chocolate chips (you can do 1/2 cup chocolate chips and 1/2 cup peanut butter chips but I was out of pb chips)

1. Mix together oats, brown sugar, baking powder, salt and cinnamon.

2. Add in milk, vanilla, and eggs. Mix until fully combined.

3. Add mashed banana, peanut butter, and chocolate chips. Stir well

4. Pour batter into a greased 8x8 baking dish

5. Bake at 350 degrees for 30 minutes

6. Serve warm or cold, we love them both ways

Pumpkin Dump Cake

Because it's the first day of October, you will now experience my obsession with all things pumpkin. And today I present to you the most delicious thing you will put in your mouth this fall. We've coined it 'pump dump'....not to be confused with pumping and dumping (nursing mom humor). When my girlfriend Jen posted the recipe, I knew I was a goner. I immediately grabbed the ingredients from the store and made this cake for missional community and it was a hit. I can't even begin to tell you how good it is... pumpkin, sugar, chocolate, pretty much anything else you want. Each bite is so different and so delicious! I will warn you, you should probably make it for a group rather than just your family because you'll want to eat the whole thing.

Ingredients

1 15oz can of pumpkin 

1 can of evaporated milk

3/4 cup brown sugar

3 eggs

2 dashes cinnamon

1 box yellow cake mix

1 stick butter

Topping: 1 cup chocolate chips, 1 sleeve crushed cinnamon graham crackers (other options- cinnamon chips, toffee bits, peanut butter chips, almonds)

1. Mix pumpkin, milk, sugar, eggs, and cinnamon in a large bowl

2. Pour mixture into a greased 9x13 in baking dish

3. Sprinkle the cake mix on top (don't stir it in)

4. Top with your toppings of choice

5. Melt butter and pour on top

6. Bake at 350 degrees for 40-45 minutes.

7. Devour!

Original recipe

Smore cookies

Jon and I are in a smore season right now. We go through phases of being obsessed with certain foods, namely desserts, and right now it is post dinner/post baby bedtime smores in the microwave by the fire. Jon has perfected the method and we like to experiment with different mini candies instead of just plain ole' chocolate. I got the genius idea to search smores on Pinterest (this goes great with my plan of not eating as many sweets as I did over the holidays) and it was heaven. I got the idea for these smore cookies from this recipe, made it my own, and boy are the GOOD.

Ingredients
Approximately 24 graham crackers, flavor of your choice
1 package pre balled chocolate chip cookie dough
Mini marshmallows (you won't even make a dent in a full bag)
3-4 Hershey bars

1. Break the graham crackers into squares and place them on a parchment or foil lined baking sheet
2. Break each cookie dough ball in half and flatten onto a single graham cracker square
3. Sprinkle each cookie with a few mini marshmallows (I did 3-4 each)
4. Bake for 5 minutes at 375 degrees
5. Break up the Hershey bars into teeny pieces and sprinkle over the semi cooked cookies
6. Pop back in the oven for 5-6 minutes at 375 and immediately remove from heat
7. Let cool and enjoy!
*If you want the warm taste of a traditonal smore, pop a cookie into the microwave for 10 minutes before eating)

White chocolate Halloween snack mix

I had this recipe pinned for years (not even joking) and finally made it for our Halloween Hootenanny last weekend! I knew people would bring cookies and brownies and baked good sweets so I wanted to have something that was sweet and easy to snack on. I didn't follow the recipe too closely and that is my favorite type of recipe!

Ingredients- choose as much or little as you want, go through your cabinets and add what you already have! You want the bulk of your mix to be carby (cereal/pretzels) with hints of sweet.

Mini pretzels
Honey Chex cereal
Candy corn
Chocolate chips
Peanut butter chips
M&Ms
Dry roasted peanuts
White chocolate bark

1. Like I said above, get creative with what you use. I used 6 cups Honey Chex, 4 cups mini pretzels, 2 bags candy corn, 1 bag peanut butter chips, and 1 package of white chocolate bark. Use your best judgement.
2. Mix all ingredients, besides white chocolate, in a large bowl. Stir to completely combine.
3. Melt white chocolate in the microwave.
4. Pour over the snack mix and use a rubber spatula to make sure each piece is coated.
5. Spread snack mix over parchment paper and let harden for 1-2 hours.
6. Break into chunks and serve!

In a few weeks you can bust out the red and green M&Ms and make a Christmas snack mix!

Easy fruit cobbler

We had a similar cobbler dessert when we were up in Ohio last year and I've finally tweaked the original recipe to my liking! Nothing's more comforting than a hot piece of cobbler topped with vanilla ice cream, am I right? And because this dessert is full of fruit, I feel like I am eating healthy (muhaha). If you can open cans and slice butter then this recipe is for you. Easy. Quick. Yummy.
Ingredients 1 can pineapple chunks or tidbits (your choice, I use chunks), use the juice 2 cans sliced peaches, drain the juice 1 cup frozen berries (I used a raspberry, blueberry,blackberry, strawberry mix) 1 box yellow cake mix 3/4 cup brown sugar 3/4 stick butter
1. Mix together pineapple with juice, peaches without juice, and berries in a large bowl. 2. Pour into a non greased 9x13in baking pan 3. Sprinkle yellow cake mix over the berries 4. Sprinkle brown sugar over cake mix 5. Slice the butter into small slices (the smaller the better) and place evenly over cobbler 6. Bake at 375 for 45 minutes or until top is golden 7. Top with ice cream or whipped cream and enjoy!

Reese's Peanut Butter Cup Peanut Butter Cookies

I have a strong sweet tooth but I am picky about my sweets. If it the dessert isn't decadent chocolate or contain lots of peanut butter, I am not interested. I used to think there wasn't anything better than soft, homemade peanut butter cookies...until I added Reese's Peanut Butter cups. I didn't follow a recipe, winged it, and came out with the most delicious cookies you'll ever taste. Make some and send them to Texas!
Ingredients *makes 24 cookies 2 cups creamy peanut butter (not the organic refrigerator kind with the oil) 2 eggs 2 cups of sugar 15-20 snack size Reese's Peanut Butter Cups, chopped
1. Mix together peanut butter, eggs, and sugar 2. Scoop onto a prepared baking sheet 3. Press as many or as few chopped peanut butter cups as you'd like 4. Bake at 350 for 8-10 minutes

Oreo cheesecake cookies

Oreos are America's favorite cookie, right? What about cookies MADE with Oreos. I don't think it could get any better. I found these  5 ingredient Oreo cheesecake cookies and knew they would be a hit in our home. 5 ingredients, it can't get any easier and they are so delicious and almost cake like! You don't want to miss these cookies.

Ingredients- yields 36 cookies
2 stick of butter, softened
1 (8oz) brick of cream cheese
1 1/2 cups white sugar
2 1/4 cup white flour
20 Oreo cookies, broken into pieces

1. Cream together butter, cream cheese, and sugar
2. Add flour and mix well
3. Fold in Oreo pieces
4. Scoop 1 inch balls of dough onto a prepared baking sheet (I used my new The Art of Cooking silicone baking mats)
6. Bake at 350 degrees for 14-16 minutes. You want the edges to be slightly browned and the middle to be soft
7. Let cool for 10 minutes on the cookie sheet before letting cool on rack/plate

I've never used silicone baking mats before and always resorted to using oil spray or parchment paper. You guys. These The Art of Cooking silicone baking mats are my new favorite baking essential! I baked half of the cookies on the mats and half on parchment paper which resulted in me having to peel each cookie off the parchment paper. The cookies on the silicone mats slid right off and the mat was so incredibly easy to clean and store. I plan on making these baking mats a staple in my kitchen, no more need for greasing pans or using foil and parchment paper.

Buy The Art of Cooking silicone baking mats 

original recipe

4 ingredient coconut cream bars

I needed something to make for a summer themed mommy/baby play date and coconut popped into my head. To be honest, I am not the biggest fan of coconut. The most I can take is a Caramel Delight Girl Scout cookie but Jon is a coconut fiend! I was thrilled to come across this easy recipe for coconut cream bars and although I did not indulge in them, people kept going on and on about how delicious they were. The recipe is laughable because it is SO easy! Perfect for a summer play date or BBQ!

Ingredients

1 14oz bag shredded sweetened coconut plus extra for sprinkling

14oz can sweetened condensed milk

2 cups powdered sugar

1 package chocolate bark 

1. Mix together bag of shredded coconut, milk, and powdered sugar. Use a mixer to combine, the mixture will be very sticky

2. Spread evenly into a greased 9x13 inch baking dish and let harden in refrigerator.

3. Cut into bars and dip into melted chocolate bark. Immediately sprinkle with additional coconut

4. Let chocolate harden and enjoy!

*My sister and I were talking about possibly pouring the melted chocolate over the 9x13 inch dish instead of dipping individually. Would be a lot easier!

original recipe

Portillo's Copy Cat Chocolate Cake

If you are from around the Chicago area then you are most likely familiar with Portillo' Hot Dogs. Yummmmmmmm! We make it a point to eat there every time we visit and we are never let down (we celebrated Jon's 31st birthday there!). Not only does Portillo's have delicious Chicago style beef and hot dogs, their chocolate cake is probably the most delicious cake I've ever eaten. Not. Even. Joking. I try not to let this gross me out but their secret ingredient is mayo. If you think about it, mayo is basically eggs whipped up and cakes require eggs. If you're like me and despise the taste of mayo, you are in luck! This cake is 100% moist and chocolatey and the recipe is laughably easy! I was pumped to find this copy cat recipe and it was a crowd pleaser for sure. 
Ingredients 1 box Devil's Food cake mix 3 eggs 1 cup ice cold water 1 cup mayo 2 jars chocolate frosting
1. Mix cake mix, eggs, water, and mayo in a large bowl and stir to combine.  2. Using a hand mixer, beat for 4 minutes until batter is smooth 3. Split the batter into 2 9inch round cake pans 4. Bake at 350 degrees for 30-32 minutes, depending on your oven 5. Let cool for 5 minutes then remove from pan. Let cool another 30 minutes- 1 hour before icing 6. Ice one of the cakes with 3/4 of one jar of icing. Put other cake on top and frost with remaining frosting (1 1/4 jars).

Chocolate Peanut Butter Cup Cookies

Okay y'all. If you know me "in real life" or have taken a quick skim over my sweet treats dessert Pinterest board, you'd know I have an obsession with anything chocolate/peanut butter. Reeses are my weakness and you can find me dipping just about anything into a mixture of peanut butter and Nutella. No surprise that these chocolate peanut butter cup cookies me salivate at the mouth, I don't think I've tasted a better cookie. Honestly. We had to bring the leftovers to community group one night because Jon and I were averaging 3-4 cookies a day...not great for the waistline. Enjoy the heck out of these decadent cookies!
Ingredients- makes 24 small cookies 1 1/2 cups all purpose flour 6 tbsp coco powder 1/2 tsp baking powder 1/2 tsp salt 6 tbsp butter, lightly melted 1/4 cup creamy peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 tsp vanilla 2 tbsp milk 2 cups peanut butter cups, divided (this was about 30 of the individually wrapped Reeses cups)
1. In a medium sized bowl, combine flour, cocoa powder, baking powder, and salt. Set aside. 2. In a large bowl, combine butter, peanut butter, sugars, egg, vanilla, and milk. Use a mixer to beat until smooth.  3. Slowly pour in the dry ingredients and beat until dough is formed, it will be thick. 4. Stir in 1 1/2 cups of the peanut butter cups 5. Scoop 1 inch balls onto baking sheets lined with parchment paper. 6. Use remaining 1/2 cup of peanut butter cups and press on top of the cookies 7. Bake at 350 degrees for 12-14 minutes. The cookies will look super soft when done but don't overcook! Take them out of the oven and let cool, they will get harder.  8. Try not to eat them all!
Unwrapping 30 peanut butter cups was quite tedious and messy!

original recipe

Crispix Mix

Oh man does this recipe remind me of my childhood. My mom would always make a huge batch of Crispix mix around the holidays and we'd sneak handfuls while she was making it. I also remember eating just the Crispix and picking out the peanuts...must be a kid thing? Now that I'm the grown up, this is the perfect treat to make for neighbors and friends and munch on at home. It's not only a Christmas treat but could be made year round! I had my mom come help me with my first batch since there are some involved steps but I think I got the hang of it. This stuff is so addictive y'all.

Ingredients 1 box Crispix cereal 1-1.5 cups dry roasted peanuts 1/2 cup Karo light corn syrup 2 cups brown sugar 2 sticks butter 1/2 tsp baking soda
Supplies Giant bowl (if you don't have a giant bowl, try to find your two biggest mixing bowls) Wax paper 2 brown paper bags Rubber spatulas
1. Melt Karo, brown sugar, and butter in a pot over medium heat. Stir until it boils and let boil 30 seconds. My mom says the key to making the caramel sauce is stirring so keep a close eye on it.  2. Remove from heat and add baking soda, the caramel will lighten up in color and become a lot thicker 3. Pour your Crispix cereal and peanuts into your giant bowl or split among 2 bowls 4. Pour the caramel mixture over the cereal/peanut mixture and use the rubber spatulas to coat the cereal. Pretend like you are tossing a salad and get each piece coated real good. 5. Put the coated cereal in a brown paper bag and fold the top over 6. Lay the other brown paper bag in your microwave to protect the bottom 7. Put the cereal bag into the microwave and microwave for 4 minutes, stopping every 1 minute to shake the bag and mix the cereal up 8. Spread the mixture out on a flat surface lined with wax paper and let sit and cool for an hour 9. Using a spoon or spatula or even your hands, break up the pieces 10. ENJOY!!!!!

2 Ingredient Chocolate Brownies

Similar to the delicious Diet Coke brownies I posted, these brownies are just as yummy and just as easy! The secret ingredient? Pumpkin! I didn't want to put pumpkin in the title because people are weird about it but honestly, you can't taste anything more than ooey gooey chocolate in these! 

Ingredients
1 19.5oz box brownie mix (I used low fat to make them even healthier)
1 15oz can pumpkin 

1. Mix together
2. Pour into a greased baking dish (I have done both 9x13 and 8x8 and I like using the smaller pan for thicker brownies)
3. Bake at 350 degrees for 35-40 minutes. Use your best judgement here...if they are still too gooey, cook longer.
4. Let cool and eat right away or top with icing and enjoy!

Nutella Pretzel Brownies

Back in February, Jane posted this recipe in honor of National Nutella Day and I have her to thank for my latest obsession...yep Nutella! This pregnancy has only heightened my love for chocolate and I find myself making more desserts than normal (what the baby wants, the baby gets). I can't express to you enough how delicious these brownies are, I literally had to give the leftovers away because I could have easily eaten the entire pan in 2 days time. Make them!
Ingredients Crust

1.5 cups pretzels

1/3 cup brown sugar

3 tbsp melted butter

Brownies

1/2 cup butter, melted

1 cup sugar

2 eggs

1 tsp vanilla

1/3 cup unsweetened cocoa powder

1/2 cup flour

1/3 cup Nutella 

1/4 tsp salt

1/4 tsp baking powder

More Nutella spread for frosting the brownies

Extra pretzels for garnishing

*Optional- chocolate chips to melt and drizzle on top

1. For the crust, crush the pretzels in a food processor or in a plastic baggie. Add in the brown sugar and melted butter and combine

2. Press into a greased 8x8 pan and bake for 12-15 minutes at 350 degrees

3. For the brownies, whisk together the butter, sugar, eggs, and vanilla. Stir in the flour, Nutella, salt and baking powder until fully mixed. 

4. Pour the brownie batter over the baked crust and bake for 40 minutes at 350.

5. Let cool and frost with Nutella, garnish with pretzels and drizzle with melted chocolate.

No Bake Peanut Butter Chocolate Graham Bars

Mouthful of a title right? After you taste these bars, I think you can agree with me on changing the name to pure heaven. Maybe it's because I could eat my body weight in Reese's but wow!!!! Nothing but awesome words for this recipe. And guess what? It is so darn easy a cave man could do it. I made these for family dinner last week and I literally had to take them away from the table because I couldn't stop nibbling. Friends...make this now! Your life will change forever!

Ingredients
1 cup butter, melted
2 cups graham cracker crumbs (you can buy these in the baking aisle_
2 cups powdered sugar
1 cup + 4tbsp smooth peanut butter
1.5 cups milk chocolate chips
*optional, peanut butter chips to top

1.In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar and 1 cup peanut butter
2. Spread the mixture evenly into a non greased 9x9inch baking dish (you can use 9x13 if you want the bar thinner)
3. In a separate bowl, melt the chocolate chips with remaining 4 tbsp peanut butter and spread over the peanut butter layer. If choose, sprinkle peanut butter chips on top.
4. Refrigerate for at least an hour before serving. Cut into squares and enjoy!

(scream) cheese brownies

Just in time for Halloween, you won't want to miss these brownies. They are almost too good...if that is even possible. Even though I made them festive to Halloween, you can serve up these little pieces of goodness year round.

Ingredients
1 box brownie mix with ingredients required
Cream cheese layer:
8 ounces cream cheese, softened
5 tbsp butter, softened
1/2 cup sugar
2 eggs
1 tsp vanilla
2 tbsp flour
Orange food coloring (optional-I only had red and yellow so I mixed those to make a light orange)

1. Prepare the brownie as directed on the package and spread half of the mix in a full sized greased baking dih
2. Mix cream cheese, butter, and sugar until combined
3. Whisk in the eggs, vanilla, and flour and mix well
4. Add orange food coloring (or any other color, or none)
5. Pour the cream cheese mixture on top of the brownie batter
6. Top the cream cheese mixture with the remaining brownie batter and use a knife if necessary to pull some of the orange cream cheese through to make it visible
7. Bake at 350 degrees for 35-40 minutes or until brownies are set 

Oreo Layer Dessert

Our neighbors brought this dessert over one night and oh.my.word. My life would never be the same. I don't even know what to say about this sinful treat but you won't be sorry if you try this. Watching people devour this dessert is part of the fun!

Ingredients

1 package of regular Oreos

1/2 cup of butter

1 large box of instant chocolate pudding

2-8 oz tubs of Cool Whip

8 oz. cream cheese, softened

1 cup powdered sugar

1. Crush the whole package of Oreos in a food processor or in a baggie with a rolling pin. For the most part you want the cookies to be pretty blended but leave a few chunks. Save 1/2 cup of the cookies to top the dessert with at the end

2. Pour the rest of the cookies into a full size (13x9) baking dish

3. Melt the butter and pour evenly over the cookies and press into a crust

4. Make the chocolate pudding according to the package and let chill in the fridge until pudding is set

5. In a large mixing bowl, blend the cream cheese and powdered sugar then blend in 1 8 oz. tub of Cool Whip

6. Top the Oreo crust with the cream cheese mix, then the pudding, then the second 8 oz. tub of Cool Whip. 

7. Sprinkle the remaining 1/2 cup of crushed Oreos on top

8. Refrigerate until ready to serve

White Chocolate Butterscotch Blondies

I was recently at a get together where some sort of butterscotch dessert was served and I was hooked. Shortly after, I came across this recipe and knew I had to make it. Normally I am a full on chocolate 

fanatic when it comes to dessert but butterscotch has tickled my fancy. Yummy!

Ingredients
1 stick melted butter
1 cup brown sugar
3/4 cup butterscotch chips, melted
1 egg
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups flour
1 cup white chocolate chips

1. Combine melted butter, brown sugar, egg and vanilla. 

2. Add melted butterscotch chips and mix until smooth.

3. Add your baking soda, salt and flour. Mix until combined.

4. Sprinkle in white chocolate chips and stir until evenly incorporated.

5. Pour batter into a greased 8x8 pan

6. Bake at 350 degrees for 20-25 minutes

7. Let cool and cut into squares

Peanut Butter Chocolate Chip Ball

I will let the pictures do the talking...

original recipe

Peanut butter and chocolate are my favorite combination, I mean I AM human. This dessert was the perfect snack for a party and it was gobbled up quickly. 

Ingredients

1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tbsp brown sugar
3/4 cup chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, mini cookies, Nilla wafers for dipping

1. Mix together cream cheese, powdered sugar, peanut butter and brown sugar until fully combined into a thick dough

2. Form into a ball and wrap in plastic wrap and place in freezer

3. Let freeze for at least 1.5 hours (I did mine overnight)

4. Remove from freezer and let stand for 5 minutes

5. Roll in chocolate chips and peanut butter chips

6. Enjoy!

*I preferred it cold!

Peanut butter and jelly bars

I can honestly say if I had to choose my last meal on earth, it would probably be a peanut butter and jelly sandwich. Peanut butter on both sides and grape or raspberry jelly. My mouth is watering just thinking of it. Yes I am weird and I love kid food :). It is no surprise that when I came across this recipe, it flew to the top of my must make dessert list. I loved eating pb&j for dessert, savoring every single bite, it tasted so much like my favorite lunchtime treat (except with more butter...and sugar).

Ingredients

2 sticks, unsalted butter, room temperature

1 1/2 cups of sugar

1 tsp vanilla

2 large eggs

2 cups creamy peanut butter (not all natural refrigerator kind)

3 cups all-purpose flour

1 tsp baking powder

1 1/2 tsp salt

1 1/2 cups of jam (I used strawberry)

1. Cream butter and sugar together

2. Add vanilla, eggs, and peanut butter and mix until combined

3. In a separate bowl, mix together flour, baking powder and salt.

4. Add the flour mixture to the sugar mixture and mix until combined

5. Spread about 2/3 of the dough into a full sized greased baking dish

6. Spread jam evenly over the dough

7. Top with remaining 1/3 dough (in chunks, doesn't have to cover it completely)

8. Bake at 350 degrees for 40-45min

Enjoy!