Reece’s Pieces Pudding Cookie Mania!

We were missing the cookies around here.  Not that the brownies and bars weren’t delicious…not at all!  But my Scotty loves his cookies, so to cookies we return!

Original recipe is here:

What You Need:

3/4 cup softened butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 Tbsp honey
1 tsp vanilla
2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 small box instant vanilla pudding
1 cup chocolate chips
1 cup Reese’s Pieces
1 cup dried banana chips, broken
And Here’s What You Do

1. Cream together the butter, sugars, and peanut butter until fluffy.

2. While creaming the butter mixture together, mix together the flour, pudding, baking soda, and salt in a large bowl and set aside.

3. Now that the butter mixture is fluffy, add in the eggs, vanilla, and honey.  Now mix that all together and make it happy.  Add the dry ingredients a little at a time, and be careful not to over-mix the dough.  I stand pretty close by and shut off my mixer when I can no longer see flour in the bowl.  It takes just a few seconds, so watch!

Image4. Mix in the chocolate chips and the Reese’s Pieces with a rubber spatula.  Try not to eat handfuls as you are adding them to the dough.

5. I probably should have mentioned that you preheat the oven to 350.

6. Drop by rounded spoonful onto a cookie sheet.  Bake for 10-12 minutes. Cool for 3-4 minutes on the sheet before transferring to a wire rack for cooling.  Try to refrain from eating them long enough to get into an air tight container for storage.

What I Did

I omitted the banana chips all together.  Not that I don’t like them and I didn’t have them on hand, but I just didn’t feel like adding them.  Having tasted these, I can’t say that I would miss the banana.


I’m writing this out as dinner cooks, and Scott just passed by with one in his hand, blissfully munching away.  He’s my quality control expert.  He just wants to make sure that they are perfect.  Before dinner.  And probably after dinner too.

The pudding in the dough makes them super chewy and soft, very much like the cookies that you buy in a store (the soft bake ones that Pepperidge Farm does, or the ones made by the elves in the tree).  I’m itching to try different flavors of pudding in other cookie recipes…this could be the start of something AMAZING!!!

Until Next Time,

Peace, Love, and Cupcakes!


Brownies in Lunch Lady Land

I’m really digging not tryiing to get Scott’s input on what I make for him.  It’s a really freeing feeling!  And I haven’t gone wrong yet!

So, this week, I couldn’t get a very popular Pinterest pin out of my head.  You may have seen it.  It’s the Lunch Lady Brownie recipe with the enticing picture of the beautiful, chocolatey squares in close up.  I just couldn’t ignore it any longer, and finally caved to trying out the recipe.

You can see the original recipe here:

What You Need

1 cup of melted butter

1/2 cup of cocoa

2 cups of flour

2 cups of sugar

4 eggs

4 teaspoons of vanilla

And Here’s What You Do

1) Preheat oven to 350 degrees
2) In a stand mixer, mix together the melted butter and the cocoa until smooth, a beautiful glossy brown.

3) Add the sugar and the flour and mix well.  Add the eggs and mix until just combined.  Do not over mix the batter at this point!

4) Pour the mixture into a buttered and floured 9 X 13 pan.  It will be thicker than traditional brownie batter, so you may have to coax it into the corners with a rubber spatula.

ImageBy the way, that’s cocoa dusting the pan, not flour.  I read that somewhere.

5) Bake for 20-25 minutes.  Check them at 20 minutes (they were done in my oven after 20).


6) While you are waiting for the brownies to cool (frost them after they have been out of the oven for 10 minutes), put together the frosting:


1/4 cup softened butter

1/4 cup of milk

1/4 cup cocoa

3 cups of powdered sugar

pinch of salt

Mix everything together until well blended.  Pour this deliciousness over the still-warm brownies.  It will be pretty liquid, so rinse off that rubber spatula and start to spreading…



Hands down, best brownies I’ve ever had.  Just fantastic in it’s chocolatey simplicity.  It is completely perfect for those of you who have a love for fudgy and cakey brownies.  Yes, they are both.  So incredibly easy, and made with ingredients that I normally have on hand.  I can definitely see making these again!

Peanut Butter and Oatmeal Dream Bars

I truly believe that marriage is a partnership and everyone should get a fair say in decisions that are made that affect the household.  But, Holy Cats, I was getting sick of the frustration of asking Scott what he felt like having for his sweets for the week!  The man loves his peanut butter cookies, and would be perfectly happy with me making them every week.  I’m the one drooling over all the new recipes I keep finding and offering up suggestions, only to be met with rejections.

So, last weekend, I didn’t ask.  I just did.  I found a recipe that I wanted to make, and I made it without even asking him.  And wouldn’t you know…he loves them!  Ha!

Original Recipe is here:

Here’s What You Need

1 cup melted butter

1 cup brown sugar

1 teaspoon baking soda

2 1/4 cups quick cooking oats

1 1/4 cups flour

1 teaspoon salt

1/2 cup peanut butter

1 can sweetened condensed milk

1 king sized Reese’s Peanut Butter Cup candy bars, chopped

1 cup chocolate chips

And Here’s What You Do

1. Preheat oven to 350.  Line a 9×13 pan with foil and spray with cooking spray.
2. Combine butter, sugar, baking soda, oatmeal, flour & salt in a bowl until crumbly.  This is what it will look like

photo (6)

Set aside 1 cup for the top of the bars.  Now press the rest of the crust into the foil-lined pan.  Bake it for 10 minutes.

3. While the crust is getting all happy in the oven, stir together the peanut butter and the sweetened condensed milk.  I didn’t think it would go so well, but I am happy to be wrong.  this is what I got.

photo (3)

4. Remove the crust from the oven after baking for 10 minutes, then pour the peanut butter filling over the crust.  I used a spatula to even things out.

5. Sprinkle the reserved crumbs over the peanut butter mixture.

photo (5)

6.   Bake for an additional 15 minutes.  Once that is done, evenly distribute the chopped candy bar pieces and chocolate chips over the top.  Place the whole thing back in the oven and bake for another 5-10 minutes or until the topping is golden bown and the chocolate chips are melty.

7. Allow to cool completely before trying to cut.  Best stored in a cool place (like the fridge).


So, I didn’t even KNOW that such a thing as Reece’s Candy Bars existed until I read through this recipe. I think I really need to get out more.  Or go up and down the candy aisle a little more than once a year.

I made these while Scott was taking his Saturday nap (poor thing works nights, and I let him sleep as much as he wants whenever we have a weekend that we aren’t busy), so I could bake undisturbed.  Once he got up, however, the sampling began!  I think he was pleasantly surprised by them.

photo (7)


Until Next Time,

Peace, Love, and Cupcakes!

Oreo Brownies

There is no such thing as too much brownie.  It should really come as no surprise when I say that I love brownies.  Ok, who am I kidding, I love baked goods of any kind.  This brownie is almost the end-all-beat-all brownie.

It has Oreos in the middle of them. ‘Nuff said.

I was trolling along in Pinterest one evening with Scott looking over my shoulder, when we came across this basic idea that we improved upon.  It involves Oreos, peanut butter, and brownies. 

Variations of this recipe can be found all over the internet, but this is our own!

What you need:

1 Box Brownie Mix

Eggs (for the brownie mix)

Oil (if the brownie mix calls for it)

Water (if the brownie mix calls for it)

1 package fudge-filled Oreos

1 package peanut butter Oreos

And Here is What You Do:

1. Mix together all ingredients for the brownies; set aside. 

2. Line a standard muffin or cupcake tin with foil or paper liners.  Place a spoonful of brownie batter in the bottom of each liner.  It may take a little coaxing to get the batter to cover the bottom of the liner.  That’s ok.

3. Open both packages of Oreos, and resist the temptation to eat the entire package while carefully peeling one of the chocolate cookies off of the fudge-filled Oreos and carefully sticking it to an intact peanut butter Oreo, thus creating a large Oreo with three cookies and two layers of filling.  Place these cookies into the liners that you just put the brownie batter in.

4. Spoon the rest of the batter into the liners, being careful to cover the Oreos with batter as well.  It’s ok to tap down the Oreos so they sit a little lower in the liner.

5. Bake according to the directions on the brownie package.


The first time we tried these, Scott was taking them to work.  We stuck two whole Oreos together will peanut butter in the middle, and that is what is pictured below.


They turned out really well, but we made them again last week for a graduation party, and they turned out even better.  Sticking the two whole Oreos might be a little less work, but putting them together the way that I describe here made them even more delicious!

These will definitely make the circuit of our regularly baked things.  Scott takes stuff in to work on a pretty regular basis, so I can see these going through our kitchen quite often.

Until next time,

Peace, Love, and Cupcakes!