Peanut Butter Chocolate Chip Brownies 1 1/2 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 6 Tablespoons butter, softened 1/2 cup peanut butter 2/3 cup sugar 2/3 cup packed brown sugar 3 eggs 1 teaspoon vanilla 1 cup semi-sweet chocolate chips

Peanut Butter Chocolate Chip Brownies 1 1/2 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 6 Tablespoons butter, softened 1/2 cup peanut butter 2/3 cup sugar 2/3 cup packed brown sugar 3 eggs 1 teaspoon vanilla 1 cup semi-sweet chocolate chips

Peanut Butter Chocolate Chip Muffins  2 1/4 Cups All-Purpose Flour  2 Teaspoons Baking Powder  1/2 Teaspoon Salt  2/3 Cup Brown Sugar  6 Tablespoons Butter, melted and cooled  1/2 Cup Chunky Peanut Butter (you can use smooth, that's fine)  2 Eggs  1 Cup Milk  3/4 Cup Mini Semi-Sweet Chocolate Chips  375* amazing!

Peanut Butter Chocolate Chip Muffins 2 1/4 Cups All-Purpose Flour 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 2/3 Cup Brown Sugar 6 Tablespoons Butter, melted and cooled 1/2 Cup Chunky Peanut Butter (you can use smooth, that's fine) 2 Eggs 1 Cup Milk 3/4 Cup Mini Semi-Sweet Chocolate Chips 375* amazing!

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Better than Sex Chex™ Mix

Strawberry Orange Sorbet. 4 ingredients only -- strawberries, water, orange juice & sugar

Strawberry-Orange Sorbet

Choc Chip Cream Cheese Cookies- 1 can seamless crescent rolls 1 (8 oz) block cream cheese, room temp 1/4C sugar 2t vanilla 1/2C mini choc chips  W/ hand mixer, beat sugar, cream cheese, vanilla til smooth. Unroll crescent roll. Stretch dough. Spread mixture. Sprinkle chocolate chips. Roll crescent sheet tightly, wrap in cling wrap. Refrigerate for 2 hours. Preheat oven to 350°. Line cookie sheet w/ parchment paper. Slice crescent roll into 1/4" slices. Bake 12 -14mins til golden brown.

Chocolate Chip Cream Cheese Breakfast Cookies

Choc Chip Cream Cheese Cookies- 1 can seamless crescent rolls 1 (8 oz) block cream cheese, room temp 1/4C sugar 2t vanilla 1/2C mini choc chips W/ hand mixer, beat sugar, cream cheese, vanilla til smooth. Unroll crescent roll. Stretch dough. Spread mixture. Sprinkle chocolate chips. Roll crescent sheet tightly, wrap in cling wrap. Refrigerate for 2 hours. Preheat oven to 350°. Line cookie sheet w/ parchment paper. Slice crescent roll into 1/4" slices. Bake 12 -14mins til golden brown.

Craving something sweet? Whip up this Chocolate Lava Mug Cake in just 5 minutes!

Chocolate Lava Mug Cakes

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