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peanut butter

Easy Butterscotch Haystacks

Every Christmas Amy and I get together and make all types of cookies and candies and have the best time. Haystacks are one of our favorite candies to make. They are so easy and so delicious. Hope you enjoy! Merry Christmas!

Ingredients

2 cups butterscotch chips (12 ounces), melted

2 tablespoons peanut butter, plain or crunchy

6 ounces Chinese or chow mein noodles

6 ounces cocktail peanuts

Directions

Melt the butterscotch chips in a double broiler over simmering water.

In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.

Chocolate and Peanut Butter Buckeyes

We love us some chocolate and peanut butter! This combination had to be created by the chocolate Gods! Every Christmas mama would make these delightful treats and we absolutely loved them. Caleb and Alli always ask for Amy and I to make them when we are doing all our baking! It is a must have around our household.

Chocolate and Peanut Butter Buckeyes
makes about 13 dozen

2 lbs. powdered sugar
3 cups peanut butter (smooth and not the all-natural kind)
1 cup unsalted butter (2 sticks)
1 1/2 lb. chocolate chips, semi-sweet (24 oz.)
1/2 bar edible paraffin wax*

Whip the first three ingredients with an electric mixer and chill in the refrigerator for at least an hour. After it’s chilled, roll it into small, 1-inch balls. Put these back into the fridge or freezer on parchment-covered baking sheets.

Melt the chocolate and wax in a double boiler, over, not in, boiling water, stirring mixture until smooth. Keep warm.

Dip balls using toothpick, leaving uncovered spot on top. You may fill in toothpick marks with little bits of peanut butter mixture. Dry on waxed paper. Chill covered in refrigerator or freezer. When completely hard, store in the refrigerator or freezer.

Cookies, Cookies and even More Cookies

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Yesterday at work,  the Easter Seals Gang and I made cookies for the fundraiser for Megan’s House.  We made several different types of cookies and lots of them.  I wanted to share with all of you one of the recipes and some pictures from yesterday.  We had such a great time baking.  The clients love it and I do too.  For several years now the crew at Easter has baked pound cakes for the Bass Tournament.  The fishermen are always so excited to get a slice of the great cake.  The clients love to get in the kitchen and cook and bake and I love it too. My dream is to have a restaurant/catering service and employ people with disabilities to help me run it.  The Easter Seals gang works so hard and they are so dedicated to their jobs. It is amazing what they can do if given the chance. 

We had a lot of compliments on the chocolate chip and the peanut butter and butterscotch cookies.  Psssssss- I’ll tell you a secret – I use Swan cake flour and all my ingredients are at room temp.  It really makes a difference. They are GREAT!  I hope you and your family will enjoy this recipe. 

Ultimate Chocolate Chip Cookies

  • 2 ½ cups of Swan Cake Flour (sifted)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)
  • 1 ¾  cup Nestlé’s milk chocolate chips
  • 1 cup finely diced walnuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Recipe of the Week

Peanut Butter Oreo Delight

This is a Sweet and Savory sinful pie. It is so easy to prepare and a wonderful desert to take to any gathering.

What You Need!

35 Oreo Cookies

6 Tbsp. butter (melted)

1 pkg. (8.oz) Cream Cheese, softened

1/4 cup sugar

3 cups plus 2 Tbsp. cold milk, divided

1 tub (8 oz.) Whipped Topping, thawed, divided

2 pkg. (3.4 oz each) Vanilla Flavor instant Pudding

1/3 cup peanut butter

Make It

Process cookies in food processor until fine crumbs form; mix with butter. Press onto bottom of 13×9 inch dish. Refrigerate 10 minutes. Meanwhile, beat cream cheese, sugar and 2 tbsp. milk with mixture until well blended. Add 1 1/4 cups whipped topping; mix well. Spread over crust. Beat pudding mixes and remaining milk in large bowl with whisk for 2 minutes. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping. Refrigerate for 4 hours.

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