Wednesday, August 17, 2011

Cute tags..

Had to share soo cute..go here to print off....Enjoy..I like to keep them on hand for quick tags for anything special..

Wednesday, August 10, 2011

Peanut Butter Goodness..


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • Pinch of salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • large eggs
  • 55 mini peanut butter cups, unwrapped


  • 1. In a bowl, whisk flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat butter, peanut butter and sugars until light, about 3 minutes. Beat in eggs, then flour mixture. Cover and chill for at least 2 hours.
  • 2. Preheat oven to 350ºF. Line 2 large baking sheets with parchment. Roll 1 heaping Tbsp. of dough into a ball. Place on a baking sheet. Use a fork to flatten in a crisscross pattern. Repeat with remaining dough until both sheets are filled. Make an indentation with your thumb in center of each cookie. Keep remaining dough chilled between batches.
  • 3. Bake until cookies begin to brown on edges, 13 to 18 minutes. Press a peanut butter cup into each indentation. Let cool on sheets on wire racks for 5 minutes; remove to racks to cool completely. Repeat with remaining dough and peanut butter cups.

Wednesday, August 3, 2011

Chocolate covered Banana's....

My favorite of all time..used to get them at Dairy Queen when I was in High School..The best ever..
  • 6 ripe but firm bananas
  • 6 ounces semisweet chocolate chips
  • 1 tablespoon vegetable oil
  • 1 cup sprinkles, chopped nuts, toasted coconut or Heath bar bits
1. Line a rimmed baking sheet with parchment or waxed paper. Peel bananas and insert a craft stick about halfway into each one. Set bananas on baking sheet and freeze until well chilled, about 20 minutes.
2. Combine chocolate chips and oil in microwave-safe bowl and microwave on high until just melted, 1 to 2 minutes (stir every 20 seconds). Stir until smooth. (Or place chips and oil in a heatproof bowl and set over a pan of simmering water to melt.)
3. Place sprinkles, nuts, coconut or Heath bar bits in a shallow bowl. Use a thin metal spatula to coat each banana with chocolate. Working over topping bowl, sprinkle each coated banana with topping. Place bananas back on baking sheet and freeze until chocolate is firm, at least 30 minutes and up to 1 day.