Weekly Food Gawking

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White Chocolate Marshmallow Cookie Bars. A super easy recipe with some unexpected ingredients.

Funfetti Baked Oatmeal. All natural ingredients including sprinkles.

Nutella Brownies. Super moist, rich brownies made with Nutella. What else do you need!?

Veggie Wrap with Avocado Honey Dressing. A healthy wrap with the perfect dressing.

Peanut Butter Cups

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I finally bought a mini muffin pan from Sur La Table the other day and I knew I had to make these! These peanut butter cups are super easy to make and there is no baking required!

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These babies are already eaten. You can’t stop at just one!

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The peanut butter inside is a combination of powdered sugar, brown sugar and butter. It’s very creamy and rich. Perfect to sink your teeth into.

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Peanut Butter Cups
Makes about 4 dozen

1 and 1/2 cups powdered sugar
1 cup creamy peanut butter
1/2 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1/4 cup shortening

1. In a small bowl, combine the powdered sugar, peanut butter, brown sugar, butter and vanilla, cover and set aside.
2. In a microwave, melt chocolate chips and shortening, stir in until smooth. Pour teaspoonfuls into paper-lined mini muffin cups.
3. Drop a round teaspoonful of peanut butter mixture into each cups, top with another teaspoonful of chocolate. Refrigerate until set. Enjoy!
From: Taste of Home

Weekly Food Gawking

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Coconut Chocolate Brownie Bottom Cake. These are a few of my favorite things!

Mint Chocolate Chip Cookies. They are green!

White Chocolate Donut Muffins. You had me hooked at donut.

Raw Banana Bread Breakfast Bars. Healthy, clean bars.

Szechuan Noodles. I love Chinese food!

Banana Chocolate Chip Cookies

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I’m the type of person that thinks fruit is not a dessert. Sorbet? Fruit tarts? No thanks, give me a real dessert! Bananas, however, are the exception.

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I love banana desserts. Chocolate and banana go together like peanut butter and jelly. Banana’s are super sweet and high in carbs so no wonder I love them. This recipe doesn’t require a mixer and is super fast to put together. These cookies taste like banana bread and who doesn’t love banana bread!?

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I love cookies that are cake-like. These cookies are super light and fluffy so you could eat like 10 in one serving. This recipe includes 1 mashed up banana in it and wow, what difference it makes!

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Banana Chocolate Chip Cookies
Makes 2 dozen cookies

1/3 cup butter, softened
1/2 cup sugar
1 egg
1 medium ripe banana
1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup semisweet chocolate chips

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla.
2. Combine the flour, baking powder, salt and baking soda in a separate bowl. Gradually add to creamed mixture and mix well. Stir in chocolate chips.
3. Drop by the tablespoonfuls 2 inches apart onto baking sheet. Bake at 350 F for 9-11 minutes. Enjoy.
Adapted from: Taste of Home: Cookies

December Recap

December is almost over and I can’t believe it will be 2013 so soon! Here’s to another great year!

Oat Bars. Perfect for breakfast or dessert.

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Crinkle Cookies.

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Holiday Bark.

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Apple Cider Buttons.

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Maple Nut Bars.

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White Chocolate Macadamia Nut Cookies.

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Butterscotch Bars.

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Classic Whoopie Pies.

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Back to regular posting on Monday 🙂

Butterscotch Bars

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These cake-like bars are filled with butterscotch chips and have a delicious layer of chocolate on top.

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They are sprinkled with pecans and taste amazing!

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Someone wanted to try them.

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Butterscotch Bars

1 cup butter
1.5 cups packed brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 3/4 cup butterscotch chips
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans

1. Preheat oven to 350 F. In a large bowl, using an electric mixer on medium speed, beat butter and brown sugar until smooth and creamy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla and mix until blended.
2. Combine flour, baking soda and salt. Add to creamed mixture, mixing on low speed until smooth. Stir in butterscotch chips. Spread evenly into 13×9 inch cake pan.
3. Bake in preheated oven until set and golden, about 35 minutes.
4. Sprinkle chocolate chips over hot bars. Return to oven until chocolate melts, about 2 minutes. Spread chocolate evenly over surface. Sprinkle pecans on top. Let cool. Enjoy.
From: Bars & Squares

Weekly Food Gawking

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Chilean Salmon with Avocado Cream Sauce. Salmon is one of my favorite foods. I need to make this sauce!

Chocolate Covered Bacon. The best combo of salty and sweet.

Banana Chocolate Chip Baked Donuts. Can’t go wrong with banana and chocolate.

Peppermint Stuffed Chocolate Chip Bars. Yummy!

Crinkle Cookies

These cookies always make me think of the holidays.

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They are super chocolatey and rich.

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This recipe makes 60 cookies so be sure to share with your family and friends.

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Best served with a cold glass of milk.

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Crinkle Cookies
From: Better Homes & Gardens Dec. Issue
Makes 60 cookies

4 ounces unsweetened chocolate
1/2 cup shortening
3 eggs
2 cups sugar
2 tsp baking powder
2 tsp vanilla
1/4 tsp salt
2 cups flour
2/3 cup powdered sugar

1. In a small saucepan combine chocolate and shortening. Heat and stir over low heat until melted and smooth. Cool for 15 minutes.
2. In a large bowl, combine eggs, sugar, baking powder, vanilla and salt. Stir in chocolate mixture. Gradually add flour, stirring until thoroughly until combined. Cover dough; chill for 2 hours.
3. Preheat oven to 375 F. Shape dough into 1-inch balls. Roll balls into powdered sugar to coat generously. Place balls 2 inches apart on a cookie sheet.
4. Bake about 10 minutes or until edges are set. Enjoy!

PS:  I created a Facebook page for Haley Eats. I would love it if you “liked” it on Facebook. 🙂 Go here.