recipes Archives - Page 2 of 4

September 12, 2012 By burlap+blue

Have I got a treat for you all today….

This chocolate peanut butter bark is easy to make, delicious, and makes great teacher and neighbor gifts for the holidays! My recipe is loosely adapted from this recipe for buckeye bark.

Here’s what you need:

Ingredients:

2 bags semi-sweet chocolate chips (each bag is approx. 12 ounces)

1 cup peanut butter chips

12 oz peanut butter (about 3/4 of a 16.3 oz jar)

2 c. confectioners sugar

8 tbsp. butter, melted

1 tsp. vanilla extract

2 slivers of paraffin wax

Empty one bag of chocolate and paraffin wax** into a microwave-safe bowl.

Microwave for 30 seconds, then stir. Continue to microwave in 10-20 second intervals, stirring after each interval. Be careful not to overheat the chocolate! Then spread onto parchment paper or a silpat-lined cookie sheet. Spread to a large rectangle, but not too thin – approximately 1/8″ to 1/4″ thickness. Place in freezer to firm.

In a large bowl, beat together the peanut butter, sugar, melted butter and vanilla extract until smooth and creamy. Remove first chocolate layer from the freezer and spread the peanut butter mixture over the top. Return to the freezer and melt the remaining chocolate. Once that is melted, spread it over the top of the peanut butter layer. Melt peanut butter chips, and, using a fork, drizzle the melted chips onto the top layer. Use the fork to drag and swirl the melted peanut butter chips into the still warm chocolate. Put in the freezer to firm.

Break up the bark into small pieces using a butcher knife. Store in the refrigerator or freezer until ready to serve.

YUM. Best.Candy.Ever. Let me know if you try it!!

**The paraffin wax is used to help the chocolate set and reharden after melting. If you do not have paraffin wax, you can use chocolate candy melts (found at Michaels or Hobby Lobby) instead of the chocolate chips.

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oatmeal raisinette cookies

July 30, 2012 By burlap+blue

Friends. I have an ah-mazing recipe to share with you all today…

DSC 0002 3 copy oatmeal raisinette cookies

These are seriously delicious. The best part? Yep, you guessed it, the raisinettes make this recipe. You can go traditional and use raisins, but why would you when can use these fabulous, chocolate-covered gems?

Here’s how I did it….

Ingredients:
1 stick + 6 tbsp. butter, softened
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
1 and 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 c. Quaker oats
1 c. raisinettes

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisinettes; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

Enjoy! I tend to only make a few at a time (who doesn’t love warm cookies right out of the oven)? After making the dough, I portion out the rounded tablespoons onto a cookie sheet, freeze them, and then put them into a ziploc bag. I just pull a few out when I need a cookie fix! You’ll just need to add a minute or two to the cooking time if you do it this way.

So, this recipe has got me thinking…what other variations could you add to a basic oatmeal cookie to take it up a notch? I’m thinking chopped Andes mints, butterscotch chips, coconut, perhaps? Would love to hear your thoughts!

This recipe was handed down to me by my good friend, Samantha, owner of The Boss Ladies, a fabulous new resource for women business owners. She also has a Facebook page, where she shared tips and motivation for growing your business. Tell her I said hi!

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