Double Dipped Rice Krispies Buckeyes

When it comes to baking, utilize your resources.  We had a box of Rice Krispies in the cupboard just lying around and we decided to not let them go to waste.  And from here the true creativity begins.  Instead of normal old (but still delicious) Rice Krispy Treats, we chose to combine two classics: Rice Krispies and Peanut Butter Buckeyes.  And ta-da! Double Dipped Rice Krispies Buckeyes.  Normal buckeyes are rich and you can only eat a couple at a time.  With the krispy rice in the beginning, these bite-sized treats take on a whole new dimension.  And become that more irresistible in the process.

The Double Dipped Rice Krispies Buckeyes require peanut butter, powdered sugar, vanilla extract, butter, rice krispies, semi sweet chocolate and paraffin wax.

Start by emptying one 18 ounce jar of peanut butter into a large bowl. Mix with 1/2 cup of softened butter. Add in a tablespoon of vanilla extract.

Mix in one pound of powdered sugar. 

Slowly add in 2 cups of rice krispies treats.  If you want more crunch add in more of the cereal. 

 Roll the mix into 1 inch balls.  Place onto a cookie sheet and then into the refrigerator for 10-15 minutes. 

Ashley's Tip: Rub butter onto your hands in order to prevent massive amounts of peanut butter sticking to your hands. 

While the peanut butter mix is in the refrigerator, heat the entire bag of semi sweet chocolate on medium heat in a small sauce pan.  Add 3-4 oz of paraffin wax.  Keep stirring to avoid overheating the chocolate.

 

Use tooth picks to dip the peanut butter balls.  Then place onto a cookie sheet.  To save on toothpicks pull them out after a couple of minutes and reuse them.

Aubree's Note: To add more chocolate flavor dip them twice. Wait for the chocolate to harden the first time before dipping them again.

These are still pretty rich so beware, however the recipe makes lots so be sure to share!

Recipe

1 18oz jar of peanut butter
1/2 cup of softened butter
1 tablespoon vanilla extract
1 lb powdered sugar
2 cups rice krispies
1 bag semi sweet chocolate
3-4 ounces of paraffin wax

Beat peanut butter, butter, and vanilla extract in a large bowl.
Add powdered sugar and then slowly add in rice krispies.
Roll into balls and refrigerate for 10-15 minutes.
Melt chocolate and paraffin wax in a small sauce pan over medium heat.
Dip the peanut butter balls into the chocolate and let harden on a cookie sheet.
Dip a second time.
Enjoy!

Chocolate Covered Frozen Bananas

So basically its been super hot lately.  And with that, our need for dessert goes from warm gooey cakes to cold and icy delights.  We decided to create our own version of Trader Joe's Gone Bananas, which are delicious little bite sized  frozen banana chips and chocolate. These Chocolate Covered Frozen Bananas are ridiculously simple with only 2 ingredients. Plus even more importantly, Ashley recently got herself a new camera.  One that makes taking pictures of our kitchen creations even more enticing.  So you can be sure that there will be plenty of recipes to come soon!

There are really two ingredients needed.  Bananas and chocolate. 

Start by slicing bananas into small pieces.

Place the slices onto a lined cookie sheet and freeze for 10 mins.

 Meanwhile heat the chocolate in a saucepan over low heat.





Add a small piece of paraffin wax into the saucepan.  Continue stirring until completely melted.

Ashley's Tip: The more wax you use the thinner the chocolate.  If you want the bananas to be covered in a thicker layer of chocolate use less wax.

Use a toothpick to dip the bananas in the chocolate.

Aubree's Note: if the bananas get soft and the toothpicks fall out put them back into the freezer for a few minutes.

Once they are dipped put them back onto the sheet and into the freezer.  Now the patience has to occur--it takes about 30-40 minutes for the bananas to completely freeze.

Super quick and easy, these go even faster with more hands.  Also if you have other fruit laying around the house the chocolate is perfect to cover strawberries and such. 

Recipe

4 Bananas

1 bag of semi sweet chocolate chips

1 oz parrafin wax

Slice the bananas.  Freeze for 10 minutes.

Melt chocolate in saucepan over medium to low heat.  Add wax.

Use toothpick to dip bananas in chocolate.  Place on cookie sheet.

Freeze for 30-40 minutes.  

Enjoy!

It's sooo Fluffy Strawberry Ganache Cake

Clearly we are obsessed with Despicable Me ("It's sooooo fluffy" - Agnes). If you don't know what we're talking about, view it here.  Our baking all started with the Cake Pop Minions and here we are two years later with a cake that has the most fluffy-est frosting ever.  The best part is it's super easy to make as well as super easy to eat.  Cool whip plus strawberries, a little sugar and jam plus one box cake equals..... $3.50!

Start by baking a regular devil food cake.  While the cake is off in the oven we get to make the frosting.

Cut approximately 1 basket of strawberries or 2 cups.  Chop into small pieces and place in a medium size bowl.

Here's the fun part. Mash the strawberries. Leave some of the strawberries in small chunks, but you want to create a pool of liquid made out of the strawberry juice.

Add one tablespoon of strawberry jam and one teaspoon of sugar into the mashed strawberries.  Then fold an entire container of 8 oz cool whip (aka whipped topping).

Continue folding in the cool whip until the strawberry mix is completely intermixed.

If there is extra liquid (if the strawberries were extremely ripe there might be more juice from the strawberries), then it might not be as fluffy. In case this happens remove a bit of the liquid before adding in the cool whip.

Once the cake has cooled add the frosting in between the layers, on top of the cake, around the side of the cake.  Basically add the frosting in whichever way you want. Or don't and eat it by itself.

Make sure to eat it up quick! We kept it in the refrigerator topped it with our homemade ice cream and called it a day.










It's so Fluffy Strawberry Frosting Recipe

2 cups chopped strawberries
8 oz whipped topping
1 tablespoon strawberry jam
1 teaspoon sugar

Combine strawberry jam and sugar into a medium bowl which contains the 2 cups chopped strawberries.
Add the whipped topping to the medium bowl and slowly fold the whipped topping into the strawberry mix.

Chocolate Butterscotch Bars

Sometimes all you need for your birthday is a nice monstrous dessert cookbook.  Luckily, Aubree's friends agreed this year, and graced our house with The Ultimate Cookie Book.  Talk about a gift that keeps on giving.  480 pages of recipes like this one- Candy Bar Cookie Bars.  Not only is it super rich with butterscotch and peanut butter, but its also simple and quick.  Most of the cooking time is just melting ingredients for that rich, fudgy top of greatness.

Step 1 is to make the crust.  Start with a sauce pan on medium heat and stir 1 cup packed brown sugar, 2/3 cup butter and 1/4 cup dark or light corn syrup (in order to make the oats stick together). Keep on heat until smooth.

Remove from heat and stir in 1/4 cup peanut butter and 1 teaspoon vanilla.

Preheat oven to 375F

For the crust put 3 1/2 cups instant oats (like Quaker Oats) into a large bowl.  Pour the brown sugar mixture over the top of the oats and stir gently.

Press the oats into a ungreased 13x9 pan.  Bake for 10 minutes or until edges are a light brown.

Cool on a wire rack.

In the same saucepan heat a 12 once package of semi-sweet chocolate chips and 1 cup butterscotch chips (less an 11 oz). Heat over low stirring continuously in order to not burn the chocolate.

Stir until smooth.  Once the chocolate mixture is completely melted, add in 2/3 cup peanut butter and mix until smooth again.

There's the options of pouring chopped peanuts onto the crust before the chocolate. If you live in a "we don't like nuts" household then skip this step (we did).

Slowly pour the chocolate mixture over the peanuts and crust. Spread evenly. Sprinkle remaining peanuts on top.

Let cool in the pan, on a wire rack until firm.  We let it cool, then to make it completely firm stuck it in the refrigerator for 10 minutes.

To cut either use a plastic knife and saw in order to make smooth edges. Or use a knife and heat in hot water then dry quickly to cut.

Are we the only ones who love chocolate and peanut butter?

Best thing about this is, it's so rich you can only have a small piece at a time... which means it lasts for days!

Recipe (Originally found in The Ultimate Cookie Book)

1 cup packed brown sugar
2/3 cup butter
1/4 cup dark- or light-color corn syrup
1/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups quick-cooking oats
2 cups semisweet chocolate chips
1 cup butterscotch chips
2/3 cup peanut butter
1 chopped peanuts

In a saucepan stir/melt brown sugar, butter, and corn syrup until smooth. Remove from heat and add 1/4 peanut butter and vanilla. Stir until smooth.
For crust, place oats in bowl.  Preheat oven to 375F.
Pour brown sugar over oats and stir gently.  Press oats into the bottom of an ungreased 13x9 pan.  Bake for 10 minutes. Cool on wire rack.
In the same saucepan heat and stir chocolate pieces and butterscotch pieces over low heat. Stir until smooth.
Sprinkle over half of peanuts over crust. Slowly pour chocolate mixture over peanuts. Spread evenly and sprinkle remaining peanuts over top.
Cool completely on wire rack.  Refrigerator after firm for 10 minutes.