An easy Oat Peanut butter base is topped with Chocolate and tons of oozing Caramel, you will love these Peanut Butter Carmelitas.
Caramel is my thing. Most people do the peanut butter thing. PB is good and all but in my world it ain’t got a thing on caramel. That’s why on this blog you will see tons of caramel recipes. Because, well caramel rocks. Especially when it’s paired with chocolate. Now normally I would say milk chocolate but as I have gotten older when I have caramel and chocolate I tend to like it with semi sweet chocolate.
Never thought I would say that. Don’t get me wrong, milk chocolate is still my #1. Like how good is a Twix? I used to turn it upside down and eat the cookie part first then devour the chocolate and caramel together. Or how about Rolos?! Seriously one of the best candies out there. I can pop those like no tomorrow. Anyways you get my love of caramel.
Well caramelitas are a favorite of just about everyone. And lately I have been in a peanut butter phase so I thought why not combine the two? Well it was a good idea. You get all the flavors in these bars- caramel, peanut butter, chocolate, oatty goodness.
- 3/4 cup heavy whipping cream
- 30 unwrapped caramels
- 3/4 cup brown sugar
- 3/4 cup butter melted (1 1/2 sticks)
- 1/4 cup creamy peanut butter
- 1 cup all purpose flour
- 1 cup rolled oats
- 1 tsp baking soda
- 15 Rolo’s
- 1 1/2 cup milk chocolate chips
- Preheat oven to 350F and line a 8 X 8 pan with foil and spray with non-stick cooking spray.
- In a saucepan over low-medium heat melt the caramels and heavy cream. Watch carefully as they can burn easily. Once melted set aside.
- In a medium bowl mix brown sugar, melted butter and peanut butter. Add flour, oats, and baking soda and mix until just combined.
- Press half of mixture into pan and bake for 10 minutes.
- Take pan out of the oven after 10 minutes. Sprinkle chocolate chips on top of the dough. Then pour the melted caramel on top. Sprinkle rest of dough on top and bake for another 15 minutes or until edges are golden brown. Let cool completely otherwise you will have a hot gooey mess.
Love Caramel as much as I do?
Raspberry Lemonies are lemon and raspberry perfection in the form of a tart yet sweet bar.
My little sister, Lydia, has left for England for 8 months. Well, she we will be traveling for a bit around Europe as well. She has planned this for a long time but I can’t believe she finally left. Thank goodness!!! LOL only joking. I miss my little baby so much. She started making lemonies all the time before she left and I was obsessed. I could not get enough. Lemon is such a fabulous flavor.
Nothing trumps a lemon glaze. Ugh, nothing! Except when you add raspberries. I did that a few weeks ago with a delicious Raspberry Lemon Loaf Cake . We devoured that like nobodys’ business and we did the same with these. Lemon and raspberry really do compliment each other well.
These bars are simple to whip up, bake for a short amount of time and then you drench them in a lemon glaze. Top them with fresh raspberries, I die. I really enjoy these bars chilled. But you can tots eat them at room temp.
- 1 cup all purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 heaping tbsp lemon zest
- 2 eggs, at room temp.
- 3/4 cup butter melted
- 1/2 cup lemon juice, fresh squeezed.
- 3/4 cup granulated sugar
- 1/2 cup raspberries
- 1 1/2 cup powdered sugar
- 3 tbsp lemon juice
- 2 tsp lemon zest
- 1/2 tsp lemon extract
- Raspberries for decoration
- Preheat oven to 350F and line a 9X9 square baking dish with foil and grease heavily, set aside.
- In a medium sized bowl whisk together flour, salt, baking powder and lemon zest, set aside.
- In a small bowl mix together eggs, butter, lemon juice and sugar.
- Add wet ingredients into dry and mix until just combined, no flour streaks remain. GENTLY fold in raspberries then pour into prepared pan. Bake for 20-25 minutes until set.
- In a medium bowl whisk together powdered sugar, lemon zest, lemon juice and lemon extract.
- Pour over cooled bars and chill in fridge.
Lemon Cupcakes & Lemon Cream Frosting make a delightful summer cake. Easy Lemon Cake mix is topped with a light lemony cream cheese frosting finished with fresh berries.
Lately I have been on to the whole lemon kick more than my normal chocolate kick. In fact it’s been quite a while. Something about lemon it is just so refreshing. Lemon frosting are my favorite. This frosting is a cream cheese whipped cream infused with fresh lemon zest & juice. It is DIVINE. As in I want to use it as my only frosting ever. I absolutely hate store-bought cake frosting. You know those cakes/cupcakes you get from the grocery store with that nasty over the top sweet, fake tasting frosting? UGH I hate it.
Well the day before I made these someone bought a cake and I felt obliged to at least take a bite even though I knew it would be dreadful. Needless to say I couldn’t get that awful taste out of my mouth so I HAD to make my own frosting to cancel it out.
It’s kind of like my constant battle between sweet and salty, I get home from work have some cheese and crackers over do it a bit so I need a slice of chocolate but then I over do it on the chocolate so I need the cheese again… it is a vicious cycle. And by vicious I mean the tastiest best cycle ever!
You could totally make from scratch lemon cupcakes but I felt lazy and used a box and I am so glad I did. The cupcakes were super lemony and that lemon frosting…wow!
Lemon Cupcakes w/ Lemon Cream Frosting
- 1 box Lemon Cake Mix
- 1 small box Lemon Pudding Mix
- 1/2 cup lemon juice
- 1/2 cup oil
- 1 cup sour cream/ greek yogurt
- 3 large eggs, at room temperature
Lemon Cream Frosting
- 16oz Cream Cheese, at room temp.
- 1 scant cup powdered sugar
- 3 tbsp lemon juice, fresh squeezed
- 1 tsp lemon zest
- 3 cups heavy whipping cream
- Preheat oven to 350F and line a cupcake tin with liners, set aside.
- In a large bowl/bowl of electric mixer combine cake mix, pudding mix, lemon juice, oil, sour cream and eggs until no lumps or flour streaks remain.
- Fill liners 2/3 full with batter and bake for 15-18 minutes, until a toothpick inserted comes out clean. Let cool in pan on wire rack for 5 minutes then place cupcakes on wire rack to cool completely.
- In the bowl of an electric mixer fitted with a whisk attachment beat cream cheese for two minutes. Add in powdered sugar, lemon juice and lemon zest and mix until fully combined. With mixer on slowly whisk in heavy whipping cream mix until nice and fluffy. Pipe on to cupcakes and garnish with fresh berries. Store in fridge.
Raspberry Lemon Loaf Cake
Tart Lemon Bars
Lemon Creme Brulee
Lemon Garlic Cream Pasta
Chewy Lemon Cookies
Homemade Cake Batter Ice Cream is filled into a delicious Golden Oreo Crust. This pie will solve all your summer time problems
Summer is alive and kickin here in So Cal! Nothing like a hot and sweaty day to make me happy. I often find myself getting ready for work and sticking my head in the freezer to cool off before I put my make up on. I can’t help it I get so hot so easily. Sometimes I feel like I am having hot flashes but then I remember I am only 25.
When the freezer is too full for me to stick my face in to cool down sometimes I make a breakfast smoothie to cool down and on days that I have no self control, which let’s be honest is more often than not, I reach for some frozen treat. I know way to start your day off right Elizabeth!
Let me tell you this was an AWESOME way to start my day off. I absolutely adore anything with an Oreo crust and then add sprinkles AND ice cream?!! Hello BABY!! Get me in!! I won’t lie though, this pie is extra sweet as in you only need a sliver unless you are a sugar addict like myself then just eat the whole damn thing
Golden Oreo Cake Batter Ice Cream Pie
Golden Oreo Crust
- 30 Golden Oreos, crushed
- 1/4 stick butter, melted
Cake Batter Ice Cream
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1/2 cup dry yellow cake mix
- 1/2 cup sprinkles
- 10 Golden Oreo's, broken into pieces
- Sprinkles for decoration
Golden Oreo Crust
- In a medium bowl combine crushed Oreos and butter until fully combined. Press mixture into a 9 inch pan pan, making sure to make an even layer that goes high up on the sides of the pie plate.
Cake Batter Ice Cream
- In the bowl of an electric mixer whisk the heavy cream on high until stiff peaks form.
- Meanwhile in a bowl combine condensed milk, cake mix, sprinkles and Golden Oreos.
- Fold the condensed milk mixture into the heavy whipping cream.
- Pour into prepared pie crust, sprinkle the sprinkles on top, cover with plastic wrap and freeze for at least 6 hours or over night.
- Store in freezer.
Ice Cream Recipe via Kevin & Amanda
Two vanilla beans make this cream brûlée the best tasting Vanilla Bean Creme Brûlée you will ever have. Creme Brûlée is an easy, make ahead dessert that will impress your guests.
Do you know what starts in two days?! The World Cup. I have been busy for months getting ready for it, hiring seasonal employees, training those employees, scheduling for all the crazy games, scheduling security, setting up specials with vendors, advertising.. the list goes on. But I cannot wait for it to start already. It feels like it has been coming for years, to be fair we did start planning for it last year. So you can imagine my excitment for thursday to happen already!!
I am rooting for England & USA of course! And for business mexico and netherlands. We have die hard fans that come to us to watch the games, the atmosphere during a final match is always spectacular. Although I do end up going home with all their chants stuck in my head. Damn football boys.
Enough about football. Let’s move on to Vanilla Bean Creme Brulee.
Vanilla Bean Creme Brulee.
Two vanilla beans.
Rich, indulgent, get your yoga pants on cuz this one is IRRESISTIBLE! Look at ALL Those vanilla beans. Seriously! Seriously I die.
Vanilla Bean Creme Brulee
- 5 cups heavy cream
- 2 vanilla bean pods, cut in half and scraped
- 1 cup granulated sugar
- 12 egg yolks
- Kitchen Torch
- In a thick bottomed sauce pan over medium-low heat cook the heavy cream, vanilla beans and actual vanilla bean pods and 1/2 cup of the sugar. Stirring constantly, cook until mixture comes to a boil. Then take off heat and place lid on and let steep for 10 minutes.
- In a large roasting pan place 8 ramekins inside.
- Put the kettle on to boil and preheat oven to 325F.
- In the bowl of an electric mixer fitted with a whisk attachment beat the remaining sugar and egg yolks. Remove vanilla bean pods from cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle. Once completely mixed pour the mixture evenly into ramekins. Pour boiling water from kettle in the roasting pan, pour enough to come up half way of the ramekins. Bake for 40-50 minutes, you want the center of the creme burlees to be set but a little bit jiggle. Take out of oven and place roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on wire rack. Place in fridge for at least 4 hours or overnight before serving.
- When ready to serve sprinkle 2 tbsp of sugar on top of each creme brulee patting the ramekin so the sugar is spread evenly and using a kitchen torch, torch the top of the creme brulee until sugar has carmelized and hardened.
Ever since I got over my STUPID fear of Creme Brûlée I cannot get enough…
I just went shopping for my first pair of boots y’all!! I am soooo excited for Nashville this weekend with my favorite girlies! Lots of dancing and eating, perfect combo if you ask me
Call me crazy but I have never had biscuits and gravy, it never looks appealing but I am sure it will be delicious in Nashville.
We missed out on tickets to The Blue Bird Cafe but I am sure we will find plenty to do.
You would think going on a girls trip to Nashville I would be controlling my eating but no, I am indulging in things like Salted Caramel Cheesecake Bars. And lemme tell you these were bomb freaking diggity. Like DAYUUUUUM GINA! They went quick, too quick for my liking. The amount I bake it’s not often that I get my fill of sweets but sometimes I just sit at work dreaming of coming home to the last thing I baked, like those Tart Lemon Bars, and these cheesecake bars were on my mind as well.
Do yourself a favor make em and DON’T share. You will regret it. This is why yoga pants were invented.
Speaking of yoga pants, who ALWAYS runs all their errands in yoga pants and trainers only to run into people asking if you were just at the gym?! Hell no! I’m on my way to lunch ;)
- 21 Oreos
- 4 tbsp butter, melted
- 16 oz cream cheese at room temp
- 3/4 cup granulated sugar
- 2 large eggs, at room temp.
- 1 tbsp vanilla
- 3/4 cup salted caramel homemade or store bought
- Preheat oven to 325F and line a 9X9 pan with foil and grease it heavily, including up the sides.
- In a food processor crush the Oreo cookies into fine crumbs. In a small bowl combine the crushed Oreos and melted butter. Once combined press into prepared pan.
- In the bowl of an electric mixer beat the cream cheese for two minutes. Add the granulated sugar and mix for another 2 minutes, make sure to scrap sides of bowl so all is incorporated evenly. Add in eggs, one at a time and then vanilla.
- Pour on top of prepared crust. Spoon 8 tbsp sizes dollops of salted caramel and use a knife to swirl into bars. Bake for 38-42 minutes or until center stops giggling. Set on wire rack and let cool for 30 minutes, then place in fridge to chill for 2 hours or do 40 minutes in fridge and 30 in freezer.
- Drizzle more salted caramel on top, if desired. Store in fridge.
Y’all I am going to Nashville, Tennessee babbby!! Unfortunately I don’t think the locals will like when I say my favorite pick up line evvvvver… “Are you from Tennessee causse your the only teeeen I seee” Ha we use it all the time. One time my girlfriend Candra and I were out on the town and were going up to random guys saying that and then we went up to this guy and he responded, so enthusiastically bless him, “Yes, how did you know? Was it my hat that gave it away?” Poor guy didn’t realize we were joking around, we busted up laughing.
So if you are from Nashville or if you have been PLEASE tell me what are the must do/see/eats?!
Anyways on to this delicious lemon cake, that went ALLL to freaking quickly!!!
Why is lemon so tasty? Lately lemon flavor desserts have been coming in close to chocolate. That speaks volumes for a chocoholic, like me. But I fix that easily by baking this Raspberry Lemon Loaf Cake and My Favorite Chocolate Chip Cookiesat the same time, one bite of lemon cake then one bite of a chocolate chip cookie. Perfection.
Raspberry Lemon Loaf Cake
- 1 1/2 cup ap flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup sugar
- 1 1/2 sticks unsalted butter (3/4 cup)
- 2 eggs
- 3 tbsp fresh lemon juice
- 1 heaping tbsp lemon rind
- 1/2 cup Chobani Greek Yogurt
- 1 cup raspberries
- 1 1/2 cup powdered sugar, sifted
- 3 tbsp lemon juice
- 1 tsp lemon rind
- Preheat oven to 350F and grease a 9X5 loaf pan.
- In a medium bowl combine flour, baking powder and salt. Set aside.
- In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in raspberries.
- Bake for 40-45 minutes or until toothpick comes out clean.
- While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and splash of milk. Drizzle on top of cake