Peanut Butter Pie

This pie is Aaron's favorite (because peanut butter, of course). I started making it years ago when we were first married, and today I'm making it once again for his 42nd birthday!

Ingredients

1 10 inch prepared graham cracker crust

1/2 jar of hot fudge, heated slightly

1 cup creamy peanut butter

1 8 oz package cream cheese, softened

1 1/4 c powdered sugar

1 8 oz package cool whip, thawed (4 oz more to top, optional)

Chopped Reeses peanut butter cups, optional    

Directions

For the crust: Pour 1/2 jar hot fudge into prepared graham cracker crust, and spread around the bottom of the pie.

For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving. Garnish top of pie with more Cool Whip and chopped Reeses, if desired.

Chocolate Cupcakes

Yesterday, I decided last minute I would make cupcakes for the kids and their friends who were coming over after school. A little treat is always nice, but the catch was that I didn't want to totally load them up on sugar and such. So I went in search of a healthier cupcake (at least slightly--without tasting like cardboard or carrots or something).

The result, I have to say, was pretty good! I took the cupcake from this recipe at i.run.on.nutrition (which looks like it was originally from Taste of Home), and then the Fluffy Cream Cheese Frosting from Heavenly Homemakers. They made a good combination, and they were both easy to make!

Cupcakes

INGREDIENTS

1 box chocolate cake mix

1 box sugar-free chocolate fudge instant pudding

1 3/4 cup water

3 egg whites

DIRECTIONS

1. In a large bowl, combine the cake mix, pudding mix, water and egg whites. Using a mixer beat on low speed for 1 minute; beat on medium for 2 minutes.
2. Spoon batter into cupcake liners; filling 2/3 of the way full. Bake at 325 F for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Frosting

INGREDIENTS
1 cup heavy whipping cream
3 ounces cream cheese, softened
1/4- 1/3 cup honey or real grade B maple syrup (depending on your taste)
1/2 teaspoon vanilla extract

DIRECTIONS

1. Whip cream with a mixer until soft peaks form. 
2. In a separate bowl, mix cream cheese, honey and vanilla until creamy. 
3. Fold cream cheese mixture into whipped cream.

Lemon Cream Pie

Yesterday we had family over for the 4th of July. It was an incredibly fun day that was complete with good food, lots of laughter, and of course, fireworks. I needed something to make for dessert and went to my stack of recipes I'd cut out and been waiting to try. I found this one from Real Simple magazine and it just looked like the perfect summer dessert!

INGREDIENTS
9 oz. ginger snaps
6 T. unsalted butter, melted
2 T. granulated sugar
1 t. kosher salt
2 large eggs
1 14 oz. can sweetened condensed milk
1 T. finely grated lemon zest, plus more for serving, plus ½ c. lemon juice
1 c. heavy cream
2 T. confectioners sugar

DIRECTIONS

1. Heat oven to 350. In a food processor, process the gingersnaps until fine crumbs form. Add the butter, granulated sugar, and ½ teaspoon of the salt and pulse until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using a straight sided dry measuring cup to help. Place on a rimmed baking sheet and bake until the edges are dry and set, 16-18 minutes. (Note: the bottom will still appear moist and soft but will become firmer as it cools; this is a crunchy cookie crust, not a soft, graham cracker style one.) Let cool.
2. In a medium bowl, whisk together the eggs, condensed milk, lemon zest and jice, and the remaining ½ teaspoon of salt. Pour the mixture into the crust and bake until set in the center, 18-20 minutes. Let cool and then refrigerate until firm, at least 2 hours.
3. Using an electric mixer, whip the cream and confectioners’ sugar on medium until soft peaks form, 2-3 minutes. Spread on the pie, sprinkle with the additional zest, and serve immediately.

NOTE: This pie can be baked up to 2 days in advance; refrigerate, covered. Top with the whipped cream and lemon zest just before serving.

No Bake Energy Bites

I discovered this recipe from Smashed Peas and Carrots via Pinterest, and it's a great little snack to have around. It's a satisfying sweet treat that's pretty good for you!

Ingredients

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Directions

• Mix everything above in a medium bowl until thoroughly incorporated.  
• Let chill in the refrigerator for half an hour.  
• Once chilled, roll into balls and enjoy!  
• Store in an airtight container and keep refrigerated for up to 1 week.

Jackie's Homemade Peanut Butter Cups

We head dinner at our friends David and Jackie's house tonight, and after a lovely dinner, she walked in the room with a big tray of these. Aaron is a peanut butter addict, of course, but even I couldn't get enough of these peanut butter chocolate treasures!

Ingredients
2 sticks margarine, room temp
1 cup peanut butter
1 pound confectioners sugar
1-1 1/2 cups graham cracker crumbs
16 ounces milk chocolate chips

Directions

• Cream margarine, peanut butter, sugar, and graham cracker crumbs together. 
• Option 1 Mix thoroughly and pat into a 9x13 inch pan. Melt chips and spread on top. 
• Option 2 Roll peanut butter mix into balls and spoon melted chocolate chips on top.

Cake Mix Fruit Dip

My brilliant baker of a sister, Valerie, whipped up this fruit dip for my niece's 5th birthday and I could NOT stop eating it. Just wait til you hear what's in it and you'll understand. Try this now.

Ingredients

1/2 box of cake mix (any kind, but she used white confetti)

1 tub Cool Whip

Directions

Mix ingredients together. Refrigerate until serving. Serve with fruit (or eat with a great big spoon).

Sugar Popcorn

Popcorn is sort of a tradition in the Powers family (and it goes back generations). The family has a recipe and a certain way of making this delicious popcorn, but I have never achieved it. Sandy and Aaron are the masters. (Perhaps I'll see if they'll share the family secret and I can post it.)

For now, I'll share another popcorn recipe. Much to my husband's dismay, I occasionally make a different kind of popcorn... sugar popcorn. It's not as "pure" and wonderful as the family recipe, but I enjoy it!

Ingredients 
Equal parts (usually 1/3 cup each) of each of the following ingredients:

• Canola oil (other types like coconut work well too) 
• Popcorn kernels (Walmart brand is ironically our favorite)
• Sugar
• Salt to taste

Directions

1. Pour oil in pan, and turn heat to medium high.
2. Drop 3 kernels in and wait for them to pop.
3. Once they pop, quickly pour sugar and popcorn kernels into the pan, and put the lid on. Fast!
4. Give the pan a shake every 30-45 seconds or so to keep the sugar from burning.
5. Popcorn should be done in a couple of minutes. Pull off heat when the popping slows.
6. Dump in a bowl and add a pinch of salt, then toss.
7. Enjoy the sticky, crunchy yumminess!

Ginger Lemon Oatmeal Cookies

These are my favorite cookies ever. 

I got this recipe from Melissa d'Arabian. It is perfect in every way as far as I'm concerned. They have the comforting taste of oatmeal cookies with subtle brightness of the lemon and ginger. My mouth is watering...

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon grated fresh ginger
• 1 tablespoon grated lemon zest
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup old-fashioned oats
• 1/2 cup chopped pecans

Directions

Preheat the oven to 375 degrees F.

Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.

In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.