So the problem that I have with baking breads is that sometimes they can be on the dry side. For this recipe, I cheated. Blueberry Banana bread, Banana bread, Blueberry bread; NONE OF IT WILL EVER BE THE SAME. How?
Baking cupcakes at midnight when you've got nothing else to do does something for my soul. Something good. Not good for my pants though. :)
Especially when they're Pink Lemonade Cupcakes with Pink Lemonade Frosting!
Icing Tip: I use a ziploc bag as a piping bag and place it in a cup to make it easier to scoop the icing into it. Works like a charm. Snip the corner of the bag with scissors and you can easily pipe fluffy frosting onto your cakes.
Especially when they're Pink Lemonade Cupcakes with Pink Lemonade Frosting!
Icing Tip: I use a ziploc bag as a piping bag and place it in a cup to make it easier to scoop the icing into it. Works like a charm. Snip the corner of the bag with scissors and you can easily pipe fluffy frosting onto your cakes.
S'mores bars just shout SUMMER. To me, this is the perfect Memorial Day dessert. Wasn't too hard to make. Our Memorial Day BBQ was a good time. There was a good amount of friends, family, and new people to meet as well. And so much food!
For our memorial day menu, we had a huge list of things to make! Korean BBQ Shortribs, which were a huuuuuge hit and gone in 2.7 seconds, Asian chicken wings, Corn dog muffins, Glazed Bacon and Cheeseburgers, Brats, Pineapple Upside-down cake, and (of course) S'mores bars!
It was supposed to thunderstorm in Milwaukee on this day. But I hoped and prayed and a little spot of sunshine hovered over us the whole time! On our way home, a hail storm blanketed the whole city. Luck was on our side! Everyone had a blast and I'm glad things didn't go to waste. But enough of that, let's talk about what you came here to see! I found this recipe on the Taste of Home website. See recipe after the pictures!
For our memorial day menu, we had a huge list of things to make! Korean BBQ Shortribs, which were a huuuuuge hit and gone in 2.7 seconds, Asian chicken wings, Corn dog muffins, Glazed Bacon and Cheeseburgers, Brats, Pineapple Upside-down cake, and (of course) S'mores bars!
It was supposed to thunderstorm in Milwaukee on this day. But I hoped and prayed and a little spot of sunshine hovered over us the whole time! On our way home, a hail storm blanketed the whole city. Luck was on our side! Everyone had a blast and I'm glad things didn't go to waste. But enough of that, let's talk about what you came here to see! I found this recipe on the Taste of Home website. See recipe after the pictures!
Wet ingredients.
Dry ingredients!
Mix em all together, gradually.
I used Pam's Baking Spray to coat the baking dish.
Got the batter in there all nice and even.
Lay down the chocolate! While secretly pretending not to eat them.
Marshmallow fluff! Spread it all around to create beautiful looking layers in your bar when you cut it!
Spread some of the reserved graham crumble mixture on top.
After baking, cool and enjoy!
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Ingredients (18 Servings)
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 3/4 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 5 milk chocolate candy bars (1.55 ounces each)
- 1 cup marshmallow fluff
Instructions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping.
Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
Nutritional Facts
1 bar equals 213 calories, 9 g fat (5 g saturated fat), 28 mg cholesterol, 114 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.
Peanut Butter cookies are in my top three cookie choices. First and second being White Chocolate macadamia Nut and Chocolate chip.
BUT the thing that Peanut Butter cookies have over any other cookies is that they're super simple, they bake fast, and you'll likely have most of the ingredients in your kitchen right now.
sorry for the bad lighting on these, baked them at midnight xD
These are two of my favorite recipes. They are SJ tested and approved.
2. Combine the peanut butter, white sugar and egg. Mix until smooth.
3. Drop spoonfuls of dough onto the prepared baking sheet. Or you can use the method from the recipe above for the traditional Peanut Butter Cookie look.
4. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Care not to overbake! These cookies are best when they are still soft and just barely brown on the bottoms.
BUT the thing that Peanut Butter cookies have over any other cookies is that they're super simple, they bake fast, and you'll likely have most of the ingredients in your kitchen right now.
sorry for the bad lighting on these, baked them at midnight xD
These are two of my favorite recipes. They are SJ tested and approved.
PBCOOKIE #1 - the High Quality Peanut Butter Cookie
Ingredients
2. Cream peanut butter and butter/margarine using an electric mixer, add sugars and mix well.
3. Add eggs and mix until creamy.
4. Add salt, baking powder, and baking soda.
5. Gradually add in the flour, incorporating all before adding more.
6. Use a spoon to scoop out the cookie dough and roll between palms, creating a ball. Then flatten using palms, not too thin though! Place on cookie sheet and press down the center of the cookie with a fork to create the PB cookie's # mark.
7. Bake at 325°F for 15 minutes. Cool on cookie sheets for about 5 minutes then transfer to cooling racks or newspaper (to soak up some grease).
***ATTENTION***
This recipe makes a lot of dough! You can refridgerate the unused/unbaked dough for later baking in a sturdy ziploc bag! xD
PB COOKIE #2 - The 3-ingredient Peanut Butter Cookie
Ingredients
- 1 1/2 cups butter or margarine
- 1 1/2 cups creamy or crunchy peanut butter, your choice
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 3 eggs
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 1/4 teaspoons baking soda
- 2 1/2 cups flour
2. Cream peanut butter and butter/margarine using an electric mixer, add sugars and mix well.
3. Add eggs and mix until creamy.
4. Add salt, baking powder, and baking soda.
5. Gradually add in the flour, incorporating all before adding more.
6. Use a spoon to scoop out the cookie dough and roll between palms, creating a ball. Then flatten using palms, not too thin though! Place on cookie sheet and press down the center of the cookie with a fork to create the PB cookie's # mark.
7. Bake at 325°F for 15 minutes. Cool on cookie sheets for about 5 minutes then transfer to cooling racks or newspaper (to soak up some grease).
***ATTENTION***
This recipe makes a lot of dough! You can refridgerate the unused/unbaked dough for later baking in a sturdy ziploc bag! xD
PB COOKIE #2 - The 3-ingredient Peanut Butter Cookie
- 1 cup peanut butter
- 1 cup white sugar
- 1 egg
2. Combine the peanut butter, white sugar and egg. Mix until smooth.
3. Drop spoonfuls of dough onto the prepared baking sheet. Or you can use the method from the recipe above for the traditional Peanut Butter Cookie look.
4. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Care not to overbake! These cookies are best when they are still soft and just barely brown on the bottoms.
I've never made banana nut bread before so I was surprised with the results. You can't go wrong with this recipe:
- 1 ¾ cups bread flour
- 2/3 cup sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup mashed ripe bananas [about 3]
- 1/3 cup margarine or butter [softened]
- 2 tbsp. milk [i substituted with soy milk]
- 2 eggs
- 1 cup chopped walnuts
- Sprinkle of cinnamon (optional)
1. Pre-heat oven to 350°F.
2. In a small bowl combine all dry ingredients [except for sugar] & stir together.
3. In another medium sized bowl, combine margarine and sugar with a mixer. Cream the margarine and sugar until light and fluffy.
4. Add in mashed bananas and then eggs. Mix well.
5. Add half of dry ingredients into the wet ingredients, mix until flour is just mixed in. Then add the remaining dry mix and ½ cup of nuts.
6. Blend everything together but don’t over stir.
7. Pour batter into greased 8x4 inch loaf pan. Then top batter with remaining walnuts.
8. Bake for 55-60 minutes or until a toothpick comes out clean. Cool 10 minutes on wire rack.
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