Peanut Butter Popcorn

This recipe doesn't require baking, but it's still a delicious dessert! It's also very quick and easy to make. :)

Peanut Butter Popcorn
Yield: 6 servings | Prep Time: 10-15 minutes

INGREDIENTS:

1/2 cup popcorn (or 2 bags microwave popcorn), unpopped

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

1 tsp. vanilla extract

INSTRUCTIONS:

1. Pop popcorn and set aside.

2. Bring sugar and corn syrup to a boil in a medium saucepan (I prefer non-stick), and boil for 2 minutes, stirring occasionally.

3. Remove from heat and add peanut butter. Stir until melted.

4. Add vanilla to peanut butter mixture and mix well.

5. Pour over popcorn and mix until peanut butter mixture is coating the popcorn completely.

6. Store in an airtight contained for up to 3 days.


I got this recipe from Worldwide Ward Cookbook by Deanna Buxton. 

White Chocolate Brownies

This recipe I tried last night, and let me just say, after I got past the fact that the brownies weren't brown, I scarfed them. This delicious concoction is also fairly easy to create, and very yummy - even if you aren't a big fan of white chocolate!

White Chocolate Brownies
Yeild: 12 Brownies | Prep Time: 15 minutes | Cook Time: 25 minutes

INGREDIENTS:

2 (5 oz. each) bars white chocolate

1/4 cup butter

1/2 cup sugar

1/8 teaspoon salt

2 eggs

1 teaspoon vanilla

1/4 teaspoon almond extract

1 cup flour

1/4 teaspoon baking powder

INSTRUCTIONS:


1. Grease a small baking pan.

2. In saucepan over low heat, melt butter and 1 bar white chocolate, stirring until well blended.

3. In large bowl, combine sugar, salt and eggs and beat at highest speed of mixer for about 4 minutes.

4. Reduce speed to low and add melted candy bar mixture and extracts.

5. Sift together flour and baking powder and stir into candy mixture until just combined.

6. Break up other candy bar into small pieces and stir in.

7. Bake in a preheated 350°F oven for 25 minutes.

OPTIONAL:

Mix together 1 oz. of semisweet chocolate and 1 teaspoon of shortening in a small sauce pan over low heat to make a glaze for the brownies. I thought they were delicious without the glaze, so I forewent this part.


I got this recipe from Cooks.com.

Oreo Cheesecake Cookies

I thought this particular recipe was very appropriate for my first post, as I have had quite a few people rave about how delicious it is! These are perfect for any occasion, and they are fairly quick and easy to make. I would suggest doubling, or even tripling the recipe, as these go very quickly!

Oreo Cheesecake Cookies
Yield: 12-15 cookies | Prep Time: 15 minutes | Cook Time: 20 minutes


INGREDIENTS:

1/2 cup unsalted butter, room temperature

3 ounces cream cheese, room temperature

1 cup granulated sugar

1 tsp. vanilla extract

1 cup flour

1/2 cup mini chocolate chips

1 cup crushed Oreo’s (it took about roughly 10 Oreo cookies)

INSTRUCTIONS:

1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.

2. Crush the Oreo cookies in a food processor or using a rolling pin with the cookies inside a ziploc bag until they’re fine crumbs. Set aside.

3. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.

4. Add the sugar and vanilla extract and beat until well incorporated.

5. Gently mix in the flour and stir in the chocolate chips with a spatula.

6. Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.

7. Place on cookie sheet and repeat until all the dough has been used up.

8. Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so it took 20 minutes to bake).

9. Remove from oven when you see that the edges are getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.

10. Store in an airtight container for up to 5 days.


I got this recipe from another blog, Table for Two.