Some desserts are so over-the-top decadent that you can truly understand why they call them “sinful”.  I seem to have an arbitrary amount of butter and cream in my mind that I have no trouble adding to a recipe and then there is definitely a threshold above which I give a dessert a second thought before I just whip it up.  I save these recipes in my mind as “special occasion” recipes so that if a birthday or big get together comes along that I really want to make something special for, I always have a few ideas in mind.

Well, there was no big get together or special occasion that was the reason that I made this Peanut Butter Torte.  Here’s how difficult it was to convince me to make this heavenly creation:  I happened to have some left over cream cheese frosting from those amazing Cinnamon Rolls that I shared with you a couple of weeks ago and I couldn’t stand to throw it away and our friends invited us over for an impromptu barbecue.  These circumstances combined, seemed like a perfect excuse for me to make this indulgently sweet treat.

I propose that a solution to world peace could be combining light, fluffy peanut butter mousse with crunchy, chocolatey cookie crust and serving it to everyone at the same time.  For that one second, after taking the first bite, I think all could be right in the world.  We could create Peanut Butter Fudge Oreo Torte euphoria.  Or maybe we could at least market it as the new you’ll feel better once you just eat this treatment.  What do you think?

Peanut Butter Fudge Oreo Torte
Recipe type: Dessert, Torte
Prep time: 
Cook time: 
Total time: 
Serves: 8
Smooth and creamy peanut butter mousse piled onto a chocolate cookie crust and drizzled with fudge sauce
  • 20 Oreo cookies, crushed
  • ¼ cup butter, melted
  • 4 oz. cream cheese, room temperature
  • 1½ cups powdered sugar
  • ½ cup creamy peanut butter
  • 1 cup whipping cream
  • ¼ cup peanuts
  • ¼ cup hot fudge sauce (store-bought or homemade, I used store-bought)
  1. In a small bowl, combine cookie crumbs with melted butter and mix.
  2. Pour into a 9-inch pie dish and press down firmly.
  3. In another bowl, combine cream cheese, powdered sugar and peanut butter and mix until combined using an electric mixer.
  4. In a third bowl, whisk whipping cream with an electric mixer until stiff peaks form.
  5. Fold whipped cream into peanut butter/cream cheese mixture in three increments using a spatula.
  6. Pour peanut butter mousse on top of cookie crust and smooth with spatula.
  7. Sprinkle with peanuts and drizzle with hot fudge sauce.
  8. Chill at least one hour before serving.
  9. Recipe adapted from Cookies & Cups

combine cookie crumbs and melted butter and press into pie plate

combine cream cheese, powdered sugar and peanut butter

whip cream until stiff peaks form and fold into peanut butter/cream cheese mixture

pour peanut butter mousse onto cookie crust and smooth

top with peanuts and hot fudge sauce and chill



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I love anything Cookies n’ Cream flavored.  It is my favorite flavor or milkshake or ice cream and I am instantly drawn to any baked good that is based on an Oreo cookie crust or is topped with a creamy frosting filled with crushed cookies.

So once I came across these Hershey’s Cookies n’ Creme Drops, I knew it would only be a matter of time that I could resist buying a bag and tossing them into a new Cookies n’ Cream creation.

These Cookies n’ Cream Brownies were the result of my lack of willpower against buying this candy and I am so glad that I caved in!

Fudgey brownies filled with crushed Oreo cookies and Cookies n’ Cream Drops are a perfect mix of crunchy and creamy textures and will certainly satisfy any chocolate craving.

Cookies n' Cream Brownies
Recipe type: Brownies, Bars, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
Fudgey Brownies stuffed with Oreo cookies and Cookies n' Cream candies
  • ¾ cup (12 Tbsp) unsalted butter
  • 2 cup sugar
  • 1 cup unsweetened cocoa powder
  • 1 tsp salt
  • ½ tsp baking powde
  • 1 Tbsp vanilla
  • 3 eggs
  • 1 cup flour
  • 20 Oreo cookies, broken
  • 1 cup Hershey's Cookies n' Cream Drops
  1. Preheat oven to 325 degrees.
  2. Grease a 9X13-inch pan.
  3. Heat butter in a large microwave-safe bowl until melted.
  4. Stir in sugar and mix well.
  5. Add egg and vanilla and mix.
  6. Add cocoa powder, salt, baking powder and flour and mix well.
  7. Mix in crushed cookies and candy.
  8. Pour batter into prepared pan.
  9. Bake 27-32 minutes or until a toothpick inserted into the brownies comes out with only a few moist crumbs.
  10. Cool completely before cutting and serving.
  11. Recipe adapted from the King Arthur Flour Cookie Companion

heat butter until melted then stir in sugar

add egg and vanilla and mix, then add cocoa powder, salt, baking powder and flour and mix well

stir in crushed cookies and candies

pour batter into prepared pan and bake

cool before cutting and serving



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My “little” brothers are starting college this year.  How can I they be so old?  There is something about back to school time that always makes me nostalgic and no matter how old I get, I wish I could go pick out new school supplies.  Tell me you don’t get a little giddy when you walk by the bins of colored pens and pristine new notebooks and folders at the store.

Back to school time also makes me think of cookies and good snacks for kids to have in their lunch boxes and after school.  These cookies are a treat that kids (and adults) will love, but they also pack in a few wholesome ingredients.  Dark chocolate and dried cranberries offer antioxidants and rolled oats are a great way to sneak in some whole grains.

And these cookies are thick and chewy, just the way I like my cookies.  So whether you are mourning someone returning to school or starting school for the first time or just want an afternoon treat you can feel good about, these Oatmeal Cranberry and Dark Chocolate Cookies will do the trick.

Oatmeal Cranberry and Dark Chocolate Cookies
Recipe type: Cookies, Dessert, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 18
Thick and chewy cookies stuffed with wholesome ingredients
  • ½ cup (8 Tbsp) unsalted butter, room temperature
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 tsp vanilla
  • ¾ cup white whole wheat flour
  • ¼ cup all-purpose flour
  • ¾ tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 2 cups old fashioned oats
  • ¾ cup dried cranberries
  • ¾ cup semisweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper.
  3. In a large bowl and with an electric mixer, cream together butter and sugars.
  4. Add egg and vanilla and mix well.
  5. Add flours, baking soda, baking powder, cinnamon and salt and mix well.
  6. Add oats, cranberries and chocolate chips and mix well.
  7. Using a cookie scoop, or a large spoon, place ¼-cup sized dough balls onto prepared cookie sheets.
  8. Bake 10 minutes.
  9. Cool on wire racks.
  10. Recipe adapted from Giada De Laurentiis

cream together butter and sugars

add egg and vanilla and mix well

add flours, baking soda, baking powder, cinnamon and salt and mix to incorporate

add oats, cranberries and chocolate chips and mix

drop dough onto prepared baking sheet (6 cookies per sheet) and bake

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I hope that you all had a great week and are celebrating one of the last weekends of summer!  I cannot believe how fast summer has flown by!

Here is what I shared with you this week:

Homemade Cinnamon Rolls with Cream Cheese Frosting (overcoming my fear of yeast one roll at a time!)

Dilly Corn Chowder with Cheese

And here are a few things that intrigued me throughout the week:

Brown Sugar, Fig and Gorgonzola Crisp from How Sweet Eats (I think I would prefer this crisp with goat cheese, but I am intrigued by the savoriness of this dessert)

Cauliflower Ceviche from Bake Your Day – I love ceviches with fresh fish and/or shrimp, and I can’t wait to try this vegetarian version that has all of the great ceviche flavors!

Double Chocolate Waffles from Hidden Ponies– I received a waffle maker for Christmas a couple years ago and these look a perfect reason to dig it out of the closet.

The Sweet Life in Paris by David Lebovitz – I am finally going to buy this book.  Has anyone read it?  I can’t wait!

Click on the book to buy a copy for yourself and read along with me!

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I feel a sense of urgency to squeeze in as much summer produce as I can before all of the perfectly ripened tomatoes, peaches and corn are gone.  Sometimes I wish we had summer produce year round, but then I wonder if we would still appreciate how good and refreshing watermelon tastes during the few months we can get it, for example.

Corn on the cob is prime right now, and it is good in it’s own rite, but another one of my favorite ways to enjoy corn is in a thick and creamy soup.  I especially love when I can make a creamy and satisfying soup without actually using heavy cream and multiple sticks of butter.  This soup will give you just that.  I added dill because I love the way that dill can lighten the richness of a dish and add a whole other flavor profile.

Dilly Corn Chowder with Cheese
Recipe type: Entree, Soup, Main dish, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Hearty, yet light corn chowder
  • 2 Tbsp butter
  • 2 onions, diced
  • 2 cloves garlic, crushed
  • ½ tsp dried thyme
  • 1 bay leaf
  • 1 Tbsp dried dill weed
  • 4 cups vegetable or chicken broth
  • 2 yukon gold potatoes
  • 3 cups fresh or frozen corn kernels
  • 2 cups skim milk
  • ½ cup fat-free half and half
  • salt and pepper
  • ¾ cup shredded cheddar or colby jack cheese
  1. In a medium stock pot, melt butter over medium-high heat. Add onions and stir occasionally until tender, about 8-10 minutes.
  2. Add garlic and cook 2 minutes.
  3. Stir in thyme, bay leaf, dill, salt and pepper and broth and bring to a boil.
  4. Add potatoes and continue to boil until potatoes are tender when pierced with a fork, about 10 minutes.
  5. Reduce heat to medium and add corn. Cook until corn is tender, about 2 minutes.
  6. Reduce heat to low and stir in milk and half and half.
  7. Serve sprinkled with the shredded cheese and more salt and pepper to taste.
  8. Recipe adapted from Sunset.

Which summer produce do you wish you could enjoy year round?

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