Homemade Oatmeal Creme Pies

I made these yesterday and they were UHmazing. Potentially even better than their Little Debbie equivalent. Ya’ll have to try them!

Cookie Ingredients

• 1 cup margarine
• 3/4 cup dark brown sugar
• 1/2 cup sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla
• 2 eggs
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/8 teaspoon cinnamon
• 1 1/2 cups quick oats

Cream Filling Ingredients

• 2 teaspoons very hot water
• 1/4 teaspoon salt
• 1 (7 ounce) jar marshmallow cream
• 1/2 cup shortening
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla

Preparation

1. In medium bowl, cream margarine, sugars, molasses, vanilla, and eggs.
2. In large bowl, combine flour, salt, baking soda, and cinnamon. Add to the creamed mixture; mix in the oats.
3. Drop dough by TBS on ungreased cookie sheets.
4. Bake for 10-12 minutes at 350, or until just starting to brown around the edges. They will look moist; don’t overcook.
5. While the cookies bake, prepare the filling.
6. In small bowl, dissolve the salt in the hot water. Allow this to cool.
7. Combine marshmallow cream, shortening, powdered sugar, and vanilla in medium bowl; mix on high until fluffy.
8. Add the cooled salt water and mix well.
9. When cookies have cooled, spread filling on flat side of one cookie, press 2nd cookie on top. Enjoy!

I know Tumblr is overloaded with holiday baking recipes these days, but seriously how adorable are these cookies?

I’m making them tonight!

Click through for the recipe from Chez Beeper Bebe.

Patriotic Cupcakes By: Kylee & Jess Sister Creations :)

Many of you know about my undying love for seasonal cake pops - little ghosts and jack-o-lanterns around Halloween, reindeer and Christmas trees for the holidays, bunnies at Easter time… they are super easy and fun to make. And seriously everyone loves them.

My little sister and I are going to make these adorable Patriotic Pops when I’m at home this weekend.

Recipe via Bakerella (who I adore)

Cookies and Cream Cheesecake Cupcakes

These look ridiculously good. Here is the cheap, easy and unhealthy recipe. 

I’m making ‘Dirt Cupcakes’ for our Lost premiere mini-party tonight.

Don’t these look like divine? YUM. (sorry for the mid-day torture)

Salted Pistachio Brittle (via the kitchn)

Ingredients:

• 2 cups sugar
• 1/2 cup water
• 1 stick unsalted butter
• 1/3 cup light corn syrup
• 1/2 teaspoon baking soda
• 12 ounces shelled pistachios
• Fleur de sel or crushed Maldon sea salt

Directions:

1. In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is deep amber and has the very first hints of a lightly burnt aroma (about 10 minutes).
2. Remove from the heat and carefully stir in the baking soda. The mixture will bubble.
3. Stir in the pistachios, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet.
4. Using the back of a large spoon or an offset spatula (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle lightly with salt.
5. Let cool completely, about 30 minutes. Break the brittle into large shards.

Peanut Butter Chips and Jelly Bars Recipe

(recipe via juliasea - Julia, why do you do this to me???)

Ingredients:

• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 3/4 teaspoon baking powder
• 1/2 cup (1 stick)cold butter or margarine
• 1 egg, beaten
• 3/4 cup grape jelly
• 1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips, divided

Directions:

1. Heat oven to 375°F. Grease 9-inch square baking pan.
2. Stir together flour, sugar and baking powder; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in beaten egg until blended.
3. Reserve 1 cup mixture; press remaining mixture onto bottom of prepared pan. Stir jelly to soften; spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Stir remaining 2/3 cup chips into reserved crumb mixture; sprinkle over top.
4. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 16 bars.

7-Layer Cookie Bars

Another ‘per request post’ - above is how the cookie bars turned out (divine) and below is how the cookie bars are made (a.k.a. the recipe, which is so easy). And for the record, no one ever said these were nutritious, just delicious.

What you Need:

• 13 x 9 Pan
• 1 stick of butter
• 1 1/2 cup graham cracker crumbs
• 11.5 oz pkg. of butterscotch chips
• 11.5 oz pkg. of chocolate chips
• 1 1/2 cup (give or take) shredded coconut
• 1 can sweetened condensed milk (I used fat-free Eagle Brand)
• Optional: 1 cup Pecans (I didn’t use them)

What You Do:

1. Preheat oven to 325 degrees.
2. Melt butter and pour evenly into 13 x 9 inch pan.
3. Sprinkle graham cracker crumbs evenly over butter. Then sprinkle butterscotch and chocolate chips (mixed) in even layer, then coconut and then pecans (optional). Save a little coconut and pecans for top.
4. Pour condensed milk over top, then sprinkle remaining coconut and pecans (optional) on top.
5. Bake at 325 degrees for 35 minutes.

One batch can make up to 40 cookies, depending on how you cut them. And as Jenn reminded me, don’t leave these sitting around unattended, because you WILL end up eating them. Enjoy!!

Look who I ran into at Greg’s Ugly Christmas Sweater Party last night - Miss Jenn Harvey! Jenn, will you come give me a baking lesson? I want s’more of those peanut butter chocolate ball thingies and dream bars. Yum!

My little sister Kylee and I made Christmas Tree and Reindeer Cake Pops today. Just like the ones my friends and I made for Halloween, they are absolutely adorable and so fun to make!

Snowy Hanukkah Cookies

I’m Jewish, but LOVE all-things-Christmas, so I’m always torn when it comes to choosing which theme to go with. I think these may be the perfect Chrismukkah cookies to bake for the holiday parties and cookie exchanges coming up. Thoughts?