Tidy Mom’s Copycat Tagalong Bars

OH.

EM.

GE.

These are delicious. I should not make things like this and then keep them in my house. All the people: please come eat these!

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So this recipe is from the amazing Tidy Mom, and I made it exactly according to her recipe (found here), so I won’t go into details. I did omit the sea salt on the top, but I think it would have been delicious. I also only took this one photo to put on instagram, whereas Tidy Mom did a gorgeous display…

DOESN’T MATTER because they are amazing. And actually, pretty darn easy. Do not be intimidated by the different steps. Easy peasy! Enjoy!!

Grandma’s Peanut Butter Bars

With over 12,000 all-time views, this recipe is seriously like, the best thing I make. Even here in the Buckeye State, I have been told these are better than buckeyes…go try for yourself!

Megoirs

This is THE BEST recipe I own, and you all are lucky I am sharing it with you…(don’t tell my grandma).

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Grandma’s Peanut Butter Bars

2 cups chunky style peanut butter
2 cups powder sugar
2 cups crushed graham crackers
1 stick + 1 Tablespoon melted butter
12 oz. semi sweet chocolate chips

Melt butter and mix with the first three ingredients.
Spread mixture into 13×9 pan.
Melt chocolate chips and spread on top.
Refrigerate for exactly 1/2 hour and cut into small sized bars (they are rich).
Keep refrigerated until you are ready to enjoy!

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Peanut Butter Blossoms

Senior year of college, our suite-mate Sam made THE most killer peanut butter blossom cookies (Sam, give a shout out if you’re reading this). She was kind enough to share her recipe with us, and from time to time I love to pull out this classic cookie favorite. Please enjoy!

Ingredients:
1 3/4 c. flour
1/2 c. sugar
1/2 c. packed brown sugar
1/2 t. salt
1 t. baking soda
1/2 c. margarine (I used butter and they turned out just fine)
1/2 c. peanut butter
2 T. milk
1 t. vanilla
1 egg
Hershey’s kisses* (I recommend dark chocolate)

*The recipe calls for 48, but when I made them I ended up with about 28 cookies. I suppose it depends on how big you make them!

Directions

Preheat oven to 375 degrees. Mix all ingredients together (except hershey’s kisses) until your dough is combined and smooth. Scoop the dough into rounded spoonfuls and roll the ball in some regular sugar. Place the sugar-coated dough balls on your cookie sheets a few inches apart from each other. Bake for 10-12 minutes. Right when they come out of the oven, push one hershey’s kiss into the middle of each cookie. Move to cooling rack and let cool completely.

ENJOY!!

Chocolate Peanut Butter Cake

This is, so far, the best cake I’ve ever made. But also, honestly, it’s one of the few cakes I’ve ever made. Let’s talk about it. Actually, let’s just look at it.

Here’s the recipe, which I found at “Teacher By Day” (which I discovered via foodgawker).

Chocolate Cake

  • 2 cups all-purpose flour
  • 2 1/2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup neutral vegetable oil
  • 1 cup sour cream
  • 1 1/2 cups water
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon vanilla extract
  • 2 eggs

Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. *(Note from recipe originator Deb: These cakes are very, very soft. They are a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

Peanut Butter Frosting
Makes about 5 cups

  • 10 ounces cream cheese, at room temperature
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 5 cups confectioners’ sugar, sifted
  • 2/3 cup smooth peanut butter

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.

FROST THE CAKE: place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

  • 6 ounces seimsweet chocolate, coarsely chopped
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons light corn syrup
  • 1/2 cup half-and-half

In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

DECORATE using the Chocolate–Peanut Butter Glaze: pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Decorate the top with chopped peanuts OR pretzels in today’s salty alternative version. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting for Cupcakes

Chocolate Cupcakes

Chocolate Cupcakes

For the record, I gave up sweets for Lent and other than the tiniest taste to make sure it didn’t need more sugar (which, by the way, it did), I did not indulge in my little concotion.

Now, let it be known that this is a very different type of frosting than my grandma’s broiled peanut butter frosting. The broiled frosting is much more sugary in texture (it uses regular sugar, not powdered sugar) and is meant for a cake so you can throw it under the broiler for a few minutes. This frosting is great for piping onto cupcakes. Or, I suppose, for eating with a spoon.

Ingredients
1 cup butter
4 cups powdered sugar
1 teaspoon vanilla
3 tablespoons whipping cream
1/2 cup peanut butter

Directions
1. Cream the butter; slowly add sugar.
2. Add the vanilla and cream.
3. Add peanut butter; continue blending until smooth.

Voila! Give it a little taste, as it may need more powdered sugar. But this seriously just depends on the day, and where you live, and your butter, and your other ingredients, etc. Add this to chocolate cupcakes (maybe toss some peanut butter chips in your cupcake batter? woah.) and even top it off with a half a Reese’s cup. WOAH. Yum.

Broiled Peanut Butter Frosting + Chocolate Brownies

This is my “tasty tuesday” post for the week, although it is Monday. I have a pending craft project to post for tomorrow, but I just couldn’t wait to put this up! This is hands-down one of the most delicious things you’ll ever eat: Broiled Peanut Butter Frosting (my grandma’s recipe). Usually, I put this on cake, but this time I went with brownies. It was a mess, but it was SO DELICIOUS. Now, I don’t usually give out this recipe (usually I just say “trust me, you don’t want to know what’s in this), but today is your lucky day. Now it is up to you to guard people from knowing the secret to your baking-mastery.

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Grandma’s Broiled Peanut Butter Frosting:
2 cups brown sugar
1/2 cup milk
1/2 cup creamy peanut butter
1/2 cup Crisco (yep, told you that you wouldn’t want to know…)
Use an electric mixer to mix it up until it’s baby-bottom smooth. Let your cake/brownies cool, then spread it on. Broil in the oven for only a minute or two–I usually just keep a very close eye on it. it can go from nothing to burnt very quickly. If I had a little torch, I would use it.

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And voila! A sticky, peanut butter chocolate mess. YUM.

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