Double Chocolate M&M Cookies

These Double Chocolate M&M Cookies are the fudgiest, chocolatiest cookies yet! Super soft and full of kid-friendly M&M chocolate candies.
Double Chocolate M&M Cookies. The fudgiest, chocolatiest cookies yet! Super soft

I’m on my own again this week in the kitchen.  My newly-turned teenager is at cross-country camp, running her heart out.  This was a new adventure for her. Maddie’s running with a school this year and doesn’t know any of the kids yet.  She’s one that likes to understand a situation completely before she encounters it, so for her to venture out to a camp that she’s never been to before with kids she’s never met is so stretching her.  It’s teaching her lessons in faith and trust.

Double Chocolate M&M Cookies. The fudgiest, chocolatiest cookies yet! Super soft

It’s not only teaching her lessons…it’s teaching this mama lessons in faith and trust also. My little girl, just entering into the teenager phase.

Yikes.

How did that happen? Seems like just yesterday she was curled close in my lap reading Sandra Boynton’s The Going to Bed Book. I can still recite that book word for word.

Double Chocolate M&M Cookies. The fudgiest, chocolatiest cookies yet! Super soft

These simple Double Chocolate M&M Cookies take me back to those simpler days. M&M’s always made my kids smile and M&M cookies continue to be a favorite find in our cookie jar.

Double Chocolate M&M Cookies. The fudgiest, chocolatiest cookies yet! Super soft

You’ll love these cookies because they are super soft and super fudgy.  They won’t take more than 15 minutes to whip up.  I do recommend refrigerating the dough for 30 minutes or so.  We like to scoop out the cookies onto baking sheets before refrigerating simply because the dough is easier to handle when it is softer. It also takes less time to bring them to refrigerator temperature. If you are short on fridge space and don’t have room for trays, just refrigerate the big bowl of dough for about an hour and your cookies will turn out just as thick as ever.

Double Chocolate M&M Cookies. The fudgiest, chocolatiest cookies yet! Super soft

Enjoy your kids today. They grow up fast. Spend some time in the kitchen with them whipping up a batch of these colorful cookies. Then sit down with a glass of milk, freshly baked cookie and watch them smile.

Double Chocolate M&M Cookies

Cook Time: 10 minutes

Yield: 5 dozen

Double Chocolate M&M Cookies

These Double Chocolate M&M Cookies are the fudgiest, chocolatiest cookies yet! Super soft and full of kid-friendly M&M chocolate candies.

Ingredients

  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups M&M chocolate candies

Instructions

Using a stand mixer, beat together the butter, sugar, eggs and vanilla until the mixture is light and fluffy. Add in the flour, cocoa, baking soda and salt. Stir the mixture until it is well blended. Add in the M&M's and mix until combined. Drop the batter by rounded teaspoons onto baking sheets, then refrigerate for 30 minutes before baking. You can also refrigerate the dough in the bowl for an hour and drop the dough on the cookie sheets after refrigerating.

Bake the cookies in a 350 degree oven for 8-10 minutes. Do not overbake.

http://www.tastesoflizzyt.com/2014/07/28/double-chocolate-mm-cookies/

Orange Yogurt Quick Bread

This Orange Yogurt Quick Bread is low in fat and has no refined sugar, but is full of amazing orange flavor.
This Orange Yogurt Quick Bread is low in fat and has no refined sugar, but is full orange flavor.

What do you think when you think orange? Do you think orange popsicles? The color orange? An orange smoothie?

I used to not be big on the orange flavor in things, unless it was a Skittle, popsicle, or just a plain orange. I also loved that it would flavor my spinach smoothies to make them taste good! I was still nervous about the orange flavor itself in baked goods, that is, until I tried our orange creamsicle truffles. Yes, those won me over.

This Orange Yogurt Quick Bread is low in fat and has no refined sugar, but is full orange flavor.

Those truffles, to me, were the gateway to orange heaven. I was confident in trying this new bread my mom made while I was away at cousin camp last week. Even though the first loaf mom made needed work, I knew she had something.

This Orange Yogurt Quick Bread is low in fat and has no refined sugar, but is full orange flavor.

Two loaves later, we have the perfect Orange Yogurt Quick Bread.

Let’s talk about why this orange loaf is so great. Well, for one, believe it or not, this is actually a pretty healthy bread. It has no refined sugar. It’s sweetened with honey and orange juice concentrate. Also, it is low-fat, because it has no egg yolks, uses Greek yogurt, a touch of coconut oil. The nice subtle orange flavor makes you feel like you’re indulging, but you’re actually eating something healthy!

This Orange Yogurt Quick Bread is low in fat and has no refined sugar, but is full orange flavor.

Let me describe the texture of this bread to you. It is light, soft and very moist like a quick bread should be. We baked this bread at 350 degrees for 30 minutes, then we put tin foil over the bread for the last 10 minutes of baking so the crust didn’t get too brown. It gave us just the right golden color we wanted.

If you are a orange fan like I am, you will certainly love this bread!

This Orange Yogurt Quick Bread is low in fat and has no refined sugar, but is full orange flavor.

 Enjoy!

-Maddie

Orange Yogurt Quick Bread

Ingredients

  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 egg whites
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons coconut oil, melted
  • 1/2 cup skim milk
  • 1/2 cup orange juice concentrate
  • Zest from 1 orange (about 2 tablespoons)
  • 1/3 cup honey

Instructions

Preheat the oven to 350 degrees.

In a small bowl, combine flour, baking soda and baking powder. Set aside.

Using a stand mixer or handheld mixer, beat the egg whites until they are frothy. Mix in the yogurt, oil, milk, orange juice concentrate, zest and honey just until combined. Be sure to scrape the bottom of the bowl, as the honey will settle to the bottom.

Add 1/2 the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the ingredients together a few times. Then add the rest of the dry ingredients. Fold gently just until the mixture is combined. There may be still a few lumps of flour and that is OK. Don't overmix!

Spray a 9x5 bread pan with cooking spray and then put a light coating of flour on the bottom and sides of the pan. Spoon the batter gently into the pan.

Bake for 30 minutes at 350 degees. Cover the bread with aluminum foil and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean.

Allow the bread to cool for 5 minutes, then turn the loaf out onto a cooling rack.

http://www.tastesoflizzyt.com/2014/07/25/orange-yogurt-quick-bread/

 

This Orange Yogurt Quick Bread is low in fat and has no refined sugar, but is full orange flavor.

Cinnamon Cream Cheese Pastry Puffs

These Cinnamon Cream Cheese Pastry Puffs are our copycat version of McDonalds petite breakfast pastries. Made simply with Pillsbury biscuit dough and stuffed with a 3-ingredient cream cheese filling.
These Cinnamon Cream Cheese Pastry Puffs are our copycat version of McDonalds petite breakfast pastries. Make the simply with Pillsbury biscuit dough!

I can probably count on one hand the number of times I’ve eaten McDonalds in the past 3 years. It’s not that I’m above fast food, it’s just that we don’t eat fast food much, and when we do, McDonalds isn’t on the top 3 on our list.

There’s times, though, when there is no other choice.  When Matt and I were on a weekend getaway in May, we started out on our roadtrip full of coffee and didn’t feel like eating breakfast. I am notorious for this. Coffee staves off my hunger, for a time at least. Then mid-morning hits and I realize I am super hungry and don’t have anything in my belly but coffee. Things tend to go south pretty quickly when I’m hungry. Please tell me I’m not the only one who can get a little um…grumpy… when I need food?

So when Matt and I were about 45 minutes into our trip, I realized (or maybe he realized) that I needed some food.  The closest thing was McDonalds, so I jumped at the chance for fast-food.  As soon as I stepped inside, I saw an advertisement for their Petite Pastries.  Biscuit dough stuffed with sweet cream cheese filling? I’m all about that and just had to try them.  They were good and definitely helped my hunger-grumpiness to go away. The whole time I was eating it I kept telling Matt, “These would be so easy to make!”  Being a food-blogger’s husband, he is totally used to this and encourages me in my desire to create and recreate whatever I please.

These Cinnamon Cream Cheese Pastry Puffs are our copycat version of McDonalds petite breakfast pastries. Make the simply with Pillsbury biscuit dough!

It took me a month or two, but I did recreate them. And might I say that they were better than McDonalds?  Making them on my own, I got to decide what type of pastry to use and how much of that sweet cream cheese filling to stuff in my petite pastries.

I tried several different Pillsbury doughs and the Grands!®Jr. Golden Layers Butter Tastin’ Biscuits worked the best.  After all, with a name like “Butter Tastin’”, you can imagine why! You’ll get 10 little Cinnnamon Cream Cheese Pastry Puffs with this recipe.

These Cinnamon Cream Cheese Pastry Puffs are our copycat version of McDonalds petite breakfast pastries. Make the simply with Pillsbury biscuit dough!

Here’s how to make these sweet things.  Whip up your cream cheese filling in a small bowl. Make sure that you soften the cream cheese so it blends easily.  Press each biscuit out into a rectangle form, about 4 inches by 3 inches, being careful not to break a hole in the dough. I pressed mine out right onto my Silpat Non-Stick Baking Mat. (If you don’t have one of these baking mats, I highly recommend it! I don’t know what I did without mine!) Spoon a heaping tablespoon of the filling into the center of each biscuit. Be careful not to put too much or the cream cheese will ooze out while baking. Fold the long sides in, overlapping the edges, then fold the ends under, pressing the seams just very gently to help them seal. Turn the pastries over, placing them seam-side down.

These Cinnamon Cream Cheese Pastry Puffs are our copycat version of McDonalds petite breakfast pastries. Make the simply with Pillsbury biscuit dough!

Whisk an egg  in a small bowl, then brush the tops of the pastries with egg wash. Sprinkle the tops with coarse sugar. I love this part, because it gives a crunchy sweetness to the tops of the golden brown pastries.
These Cinnamon Cream Cheese Pastry Puffs are our copycat version of McDonalds petite breakfast pastries. Make the simply with Pillsbury biscuit dough!

Bake these just 12 short minutes in a 375 oven and you have a heavenly, cinnamony, cream-cheesy little pastry. Our very own copycat version of McDonalds Petite Pastries.

These Cinnamon Cream Cheese Pastry Puffs are our copycat version of McDonalds petite breakfast pastries. Make the simply with Pillsbury biscuit dough!

I’m not proud to say that Matt and I downed this entire batch of pastries on our own. We ate a few fresh from the oven. And we ate a few the next morning straight from the fridge.  I was surprised how good they were cold from the refrigerator. They reminded me of cinnamon cheesecake.  This 6-ingredient, under 30 minute, semi-homemade recipe is pure deliciousness!

Cinnamon Cream Cheese Pastry Puffs

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: 10 pastries

Cinnamon Cream Cheese Pastry Puffs

These Cinnamon Cream Cheese Pastry Puffs are our copycat version of McDonalds petite breakfast pastries. Made simply with Pillsbury biscuit dough and stuffed with a 3-ingredient cream cheese filling.

Ingredients

  • 1 8oz block cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 1 12 oz tube Grands!®Jr. Golden Layers Butter Tastin' Biscuits
  • 1 egg (for egg wash)
  • Coarse sugar for sprinkling on top

Instructions

Preheat the oven to 375 degrees.

In a small bowl, mix your softened cream cheese, powdered sugar and cinnamon until creamy. Set aside.

On a non-sticking baking sheet, press each biscuit out into a rectangle form, about 4 inches by 3 inches, being careful not to break a hole in the dough. Spoon a heaping tablespoon of the filling into the center of each biscuit. Fold the long sides in, overlapping the edges, then fold the ends under, pressing the seams just very gently to help them seal. Turn the pastries over, placing them seam-side down.

Whisk an egg in a small bowl, then brush the tops of the pastries with egg wash. Sprinkle the tops with coarse sugar.

Bake at 375 degrees for 12 minutes. Serve immediately, or allow them to cool and refrigerate.

http://www.tastesoflizzyt.com/2014/07/23/cinnamon-cream-cheese-pastry-puffs/

Lemon Crumb Muffins

These Lemon Crumb Muffins are simple to make. They’re moist, full of lemon flavor and have an amazing crumb topping!
Soft, moist muffins flavored with lemon. The crumb topping is amazing!

How is it that summers always go so fast? We had a busy month of June. All through June I thought, “If I can just make it until July, things will slow down.”  July is quickly coming to an end and I look back at that thought and laugh.  July has been busier than June!

August starts up all of the back-to-school craziness….soccer, piano, ballet, cross-country.  I’m going to be driving the kids everywhere the next few months and hopefully not driving myself crazy.

Soft, moist muffins flavored with lemon. The crumb topping is amazing!

It’s all good stuff, though, and we’ll fit everything in, just as we always do.

These Lemon Crumb Muffins are simple to make. They re moist, full of lemon flavor and have an amazing crumb topping!

These Lemon Crumb Muffins make me stop and smile.

What makes a good muffin for us?  It has to be moist, full of flavor and have an amazing crumb topping.  This muffin fits all three of those criteria.  Although we are huge fans of lemon flavor, our absolute favorite part of this muffin is the crumb topping.  It’s simply flour, sugar and butter, but it fits perfectly on top of this simple muffin and gives it that extra pop of sugary-goodness.

These Lemon Crumb Muffins are simple to make. They re moist, full of lemon flavor and have an amazing crumb topping!

A reminder when making any quick bread or muffin is not to overmix the batter. If you overmix the batter, your muffins will be tougher and more compact.  A light and fluffy muffin is what tastes best.  Mix the batter just until the wet and dry ingredients are combined. There may still be a few lumps or a tiny bit of flour, and you may be tempted to keep mixing.  Don’t worry, though. Those lumps and that little bit of flour will all bake together so flawlessly!

These Lemon Crumb Muffins are simple to make. They re moist, full of lemon flavor and have an amazing crumb topping!

Take some time and make these sweet little muffins. I’m pretty sure they’ll make you smile, too.

Lemon Crumb Muffins

Yield: 12 muffins

Lemon Crumb Muffins

These Lemon Crumb Muffins are simple to make. They're moist, full of lemon flavor and have an amazing crumb topping!

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 1 teaspoon lemon extract
  • 1/3 cup sugar
  • 1 egg
  • 1 cup milk
  • 1 tablespoon lemon zest
  • Topping:
  • 1/4 cup all purpose flour
  • 1/4 cup white sugar
  • 2 tablespoons butter, (softened, but not melted)
  • 1 tablespoon lemon zest

Instructions

Preheat the oven to 425 degrees. In a medium size bowl, combine the flour, baking powder and salt. In another bowl, combine the oil, lemon, sugar, egg, milk and lemon zest. Mix well. Add this mixture to the dry ingredients and mix just until combined. Do not overmix! Divide the batter among 12 muffin cups that have been lined with a cupcake liner.

In a small bowl, mix together the ingredients for the topping until you have coarse crumbs.

Sprinkle 1 tablespoon streusel topping on the top of each muffin.

Bake the muffins for 5 minutes at 425 degrees, then, without opening the oven, lower the oven temperature to 375 degrees and bake for an additional 13-15 minutes. A toothpick inserted in the center of a muffin should come out clean.

Makes 12 muffins.

http://www.tastesoflizzyt.com/2014/07/21/lemon-crumb-muffins/

Homemade Cheddar Cheese Puffs

Simple Homemade Cheddar Cheese Puffs are great for school lunches, after school snacks, or salad or soup toppers. Rice Krispies give them a bit of a crunch, but the cheddar cheese makes them melt in your mouth!
Simple Homemade Cheddar Cheese Puffs are great for school lunches, after school snacks, or salad or soup toppers. They've got a bit of a crunch, but will melt in your mouth!

It’s been a quiet week around our house. The kids are at Grandma’s house for cousin camp so it is just Matt and me at home. I am thoroughly enjoying the peace and quiet. I’m sure if you are a mom, you understand!

Maddie does 90% of the baking for Tastes of Lizzy T.  She’s been a busy girl this summer, though, which means I’ve been left to more of  the baking than I’d care to do.  I’ve spent each morning this week in the kitchen making various cookies and trying some new recipes out to share with you all.  Maddie, my just freshly turned teenager, is a great cook and even cleans up after herself when she’s done.  So with her gone, I get the job of cook and dishwasher. I’m ready for her to come back so I can go back to being just the helper.

Simple Homemade Cheddar Cheese Puffs are great for school lunches, after school snacks, or salad or soup toppers. They've got a bit of a crunch, but will melt in your mouth!

I’ve been using some of my quiet time this week to get ready for the new school year.  Yes…I said it.  School is coming, and it is coming soon in this homeschooling house.  One of the things I like about homeschooling is that we can have our own schedule, so we’re starting into school slowly this year. Two days next week, then a week off.  Then two days the first week of August. Soon after that, we’ll be starting full-time.

If you are going to be starting to pack school lunches soon, I have a fun little snack for you today.  These Homemade Cheddar Cheese Puffs are a simple, baked savory treat that are completely addicting.  They are so poppable and melt-in-your-mouth delicious that it is hard to eat just one.  Rice Krispies give them just a little bit of crunch. The butter and savory sharp cheddar cheese give them their flavor.

Simple Homemade Cheddar Cheese Puffs are great for school lunches, after school snacks, or salad or soup toppers. They've got a bit of a crunch, but will melt in your mouth!

Matt and I were loving popping these little cheesy bites into our mouths by the handful, without any kids running into the kitchen saying, “Can I have one, too?” It was nice to not have to share. But I’m pretty sure Maddie’s going to take one look at these and put them on her “must-try” list.

Eat them alone as a snack, put them in a bowl of soup or on top of a salad if you’d like, but try out these Homemade Cheddar Cheese Puffs soon!

Simple Homemade Cheddar Cheese Puffs are great for school lunches, after school snacks, or salad or soup toppers. They've got a bit of a crunch, but will melt in your mouth!

Homemade Cheddar Cheese Puffs

Cook Time: 12 minutes

Yield: 4-5 dozen

Homemade Cheddar Cheese Puffs

Homemade Cheddar Cheese Puffs are great for school lunches, after school snacks, or salad & soup toppers. They've got a crunch, but will melt in your mouth!

Ingredients

  • 1 cup grated sharp cheddar cheese, at room temperature
  • 1 stick butter, softened
  • 1 cup all-purpose flour
  • 1 cup Rice Krispies cereal
  • pinch of salt
  • 1/2 teaspoon Tabasco sauce

Instructions

Preheat the oven to 350 degrees.

Mix together the cheese and softened butter. Blend well. Add the flour, cereal, salt and Tabasco sauce. Mix well. Pinch off 1/2 inch size pieces and roll them into balls. Place them on a lightly greased cookie sheet. Bake for 10-12 minutes.

Allow the cheese puffs to cool, then store them in an airtight container.

http://www.tastesoflizzyt.com/2014/07/18/homemade-cheddar-cheese-puffs/

Chocolate Shortbread with Chocolate Buttercream Frosting

This thick, fudgy Chocolate Shortbread with Chocolate Buttercream Frosting is topped with M&M candy and is every chocolate lover’s dream!
These thick, fudgy Chocolate Shortbread Bars with Chocolate Buttercream Frosting are topped with M&M candy and are every chocolate lover's dream!

Chocolate lovers, you are going to love me today. It’s not often I share a strictly chocolate recipe. I love chocolate just as much as anyone else, but the way I like chocolate best is when it is paired with something else.  Like peanut butter, caramel, mocha or peppermint. But some days call for good ol’ pure chocolate. These Chocolate Shortbread with Chocolate Buttercream Frosting will come to your chocolate-craving rescue.

These thick, fudgy Chocolate Shortbread Bars with Chocolate Buttercream Frosting are topped with M&M candy and are every chocolate lover's dream!

Shortbread is a classic, simple recipe of just 3 ingredients: flour, sugar and butter.  Since I wanted to make this a chocolate shortbread, I reduced the flour a bit to our favorite shortbread recipe and added in some cocoa powder.  The result is a thick chocolate layer that slightly resembles fudge. In fact, when we shared these with our Sunday school class, they thought they were fudge and were amazed that it was in fact shortbread.  Since I’ve never made fudge successfully, I took it as a compliment!

These thick, fudgy Chocolate Shortbread Bars with Chocolate Buttercream Frosting are topped with M&M candy and are every chocolate lover's dream!

And when you add the chocolate buttercream frosting on top, the fudgy flavor really pops. You already know of my intense love of frosting, so I wanted the frosting layer on these bars to be just as thick as the shortbread layer.  The result?

These thick, fudgy Chocolate Shortbread Bars with Chocolate Buttercream Frosting are topped with M&M candy and are every chocolate lover's dream!

Perfection.  Just  a warning. These bars are very sweet.  If you’d like them a little less sweet, feel free to make a half recipe of the chocolate buttercream. There will still be plenty of sweetness, and maybe you’ll be able to eat two bars instead of just one. Oh, and have a glass of milk on hand either way. Just because they are more fun with a glass of milk. :)

These thick, fudgy Chocolate Shortbread Bars with Chocolate Buttercream Frosting are topped with M&M candy and are every chocolate lover's dream!

I wanted to make this shortbread in a round cake pan and cut them in “pie” slices for a change, but feel free to use a square baking pan and your bars will turn out just as delicious.  You can also add nuts in addition to or in place of the colorful M&M candies. This fudgy treat is completely adaptable to whatever toppings you’d like!

Chocolate Shortbread with Chocolate Buttercream Frosting

Yield: 16 Bars

Chocolate Shortbread with Chocolate Buttercream Frosting

This thick, fudgy Chocolate Shortbread with Chocolate Buttercream Frosting is topped with M&M candy and is every chocolate lover’s dream!

Ingredients

  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup white sugar
  • 2 sticks butter, melted
  • Chocolate Buttercream:
  • 1 cup unsalted butter, softened
  • 3½ cups powdered sugar
  • ½ cup cocoa powder
  • ½ teaspoon table salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons heavy cream
  • 1/2 cup M&M candies

Instructions

Preheat the oven to 325 degrees.

In a medium size bowl, mix together the flour, cocoa powder, sugar and melted butter. Press this mixture into the bottom of an 9" round (or 8x8 square) baking pan that has been sprayed with cooking spray. Bake at 325 degrees for 25 minutes.

For the buttercream: Cream the butter in a stand mixer for about 3 minutes. Add the rest of the ingredients and mix on medium speed for 3 minutes.

After the shortbread has cooled, spread the chocolate buttercream overtop the shortbread. Sprinkle the M&M's on top.

Notes

We like a thick layer of chocolate buttercream on top of our bars. If you'd like these bars to be less sweet, you can make a 1/2 recipe of buttercream for a thinner frosting layer.

http://www.tastesoflizzyt.com/2014/07/16/chocolate-shortbread-with-chocolate-buttercream-frosting/

These thick, fudgy Chocolate Shortbread Bars with Chocolate Buttercream Frosting are topped with M&M candy and are every chocolate lover's dream!

Cream Cheese Lime Pie

Cream Cheese Lime Pie is a cool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust. Make it no-bake with a store bought crust!
Cream Cheese Lime Pie is a c ool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust.

Have you ever been on a cruise? This past winter, our family went on our first cruise. Kids and all. It was quite an experience and a different type of vacation than we had ever had before, but we loved it! One of the best parts of the cruise?  The food! Honestly, I was expecting the food to taste very “cafeteria-like”, but I was wrong. Everything was high quality and tasted so fantastic. You really can’t beat cheesecake after breakfast, after all.

Cream Cheese Lime Pie is a c ool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust.

We got to experience so much new foods while on the ship, but one of the best things I tried was key lime pie.  Can you believe I had never had it before? I fell in love with that sweet & tangy flavor my first bite. This Cream Cheese Lime Pie is a simplified almost-no-bake version of the classic key lime pie.

Cream Cheese Lime Pie is a c ool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust.

I call this pie “almost-no-bake” because of the crust.  I wanted to be a little creative and try a pretzel crust, which needed to be baked for about 15 minutes. Which of course means this recipe is officially not no-bake. I loved the pretzel crust because it added that buttery, salty layer to this sweet pie. If it is crazy hot where you are and you just don’t want to turn on the oven for even 15 minutes, pick up a graham cracker crust or another of your favorite crusts at the grocery store and whip up this creamy, tangy, fluffy goodness to fill up your pie crust.

Cream Cheese Lime Pie is a c ool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust.

Here’s another hint: Be sure to beat your softened cream cheese using a stand mixer or hand-held mixer to get it nice and creamy.  When you are ready to add the milk, put the milk in the fridge for just a short time, 20 seconds or so, to get the chill off the milk. This way your cream cheese won’t lump back up when you add cold milk to the mixture.  If you do those couple of steps, your pie should turn out nice and smooth!

Cream Cheese Lime Pie is a c ool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust.

 

Enjoy!

-Julie

Cream Cheese Lime Pie

Prep Time: 30 minutes

Yield: 8 servings

Cream Cheese Lime Pie

Cream Cheese Lime Pie is a cool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust.

Ingredients

  • 6 ounces cream cheese, softened
  • 1 1/2 cups milk, microwaved to room temperature
  • 1 small package vanilla instant pudding
  • 1/2 cup frozen limeade concentrate, thawed
  • 8 ounces Cool Whip frozen whipped topping, thawed
  • Pretzel crust:
  • 1 1/2 cups crushed pretzels
  • 1/4 cup white sugar
  • 4 tablespoons butter, melted

Instructions

Preheat the oven to 325 degrees.

In a small bowl, mix together the crushed pretzels, sugar and butter. Spray a 9" pie plate with cooking spray. Press the pretzel mixture into the bottom and up the sides of the pie plate. Bake for 15 minutes.

While the pie crust is cooling, prepare the pie filling. In a large bowl with mixer at medium speed, beat the cream cheese until it is smooth. With the mixer still mixing, add in 1/2 cup of room barely warmed milk. Reduce the speed to low and add the pudding mix, limeade concentrate and the rest of the milk. Beat just until the mixture is blended. Fold in the Cool Whip topping. Spoon the mixture into the cooled pie crust. Refrigerate the pie until the cream cheese filling is firm enough to slice, about 3 hours.

Decorate the top of the pie with lime slices and Cool Whip, if desired.

Notes

This pie comes together in about 30 minutes, but needs to be refrigerated at least 3 hours before serving.

http://www.tastesoflizzyt.com/2014/07/14/cream-cheese-lime-pie/

Cream Cheese Lime Pie is a c ool, creamy dessert with sweet cream, tangy lime and a salty crushed pretzel crust.

Brownie Batter Peanut Butter Squares

4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes to satisfy your chocolate and peanut butter cravings!
4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes!

During the summer, I love any dessert that goes good with ice cream. You can’t have summer without ice cream, and in my mind, you can’t have ice cream with something else delicious to go with it. Another thing I like in the summertime is not having to turn on the oven. So with these Brownie Batter Peanut Butter Squares, nothing can go wrong. These bars are my dream dessert during the summer, especially because it’s peanut butter and chocolate.

4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes!

These bars aren’t your normal peanut butter squares. First of all, they’re very sweet, rich and oh, so good. With two peanut butter layers and two chocolate flavors, it’s like a double-decker peanut butter candy bar. We love our desserts sweet, making it (for me) impossible to eat more than one square. For my mom, she’s said more than once she could down the whole pan, but she hasn’t showed us yet. 4 layers of sweet happiness. I would make all of the layers of the bars and eat them separately if I could!

4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes!

Let me tell you about the different layers in this bar. First of all, we have a Nutter Butter crust. Who doesn’t love Nutter Butters? It’s a nice and crunchy crust that gives the bars some texture. The brownie batter layer is just three simple ingredients: A box brownie mix, cream cheese, and butter. Remember our S’more Brownie Batter Bars?  Yep…same idea. The peanut butter layer is peanut butter, butter, powdered sugar, and vanilla. And last but certainly not least, you’ll spread melted chocolate chips on top.

4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes!

Are you wondering how to get a clean cut on these squares with that hard chocolate on top not cracking? There’s two tricks.

1.  Don’t wait until the chocolate is completely hardened before you cut the bars.  You can let the bars set just on the countertop, which would take an hour or two, or you can speed up the process by sliding the pan into the fridge. If you put the pan in the fridge to set the chocolate, set the timer for 5-10 minutes at a time.  Keep checking and cut the bars while the chocolate is still a little soft.

2. If you are like me, you’ll forget completely about the bars sititng in the fridge. You’ll come back into the kitchen, remember the bars and the chocolate will be completely set.  Here’s a hint on how to slice them and still have them look presentable.  Take a very sharp knife and run it under hot water until the knife blade is nice and hot.  Make one cut in the peanut butter squares, then rinse the knife in hot water again and make another cut. This is a little tedious, but it is not hard. The hot water is will melt the chocolate just a bit so you can cut this sweet treat easily.

Store these bars in the fridge. Serve with ice cream  and chow down on a great summer treat!

4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes!

Thanks for Visiting!

-Maddie

Brownie Batter Peanut Butter Squares

Prep Time: 25 minutes

Yield: 16 Bars

Brownie Batter Peanut Butter Squares

4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes to satisfy your chocolate and peanut butter cravings!

Ingredients

    Crust:
  • 2 cups crushed Nutter Butter cookies
  • 4 tablespoons butter, melted
  • Brownie Batter:
  • 1 Betty Crocker Dark Chocolate brownie mix, 13x9 family size
  • 4 ounces (1/2 block) cream cheese, softened
  • 6 tablespoons butter, melted
  • Peanut Butter Layer:
  • 1 1/2 cup creamy peanut butter
  • 4 tablespoons butter, softened
  • 1 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup chocolate chips
  • 1/2 tablespoon coconut oil or shortening

Instructions

Line an 8x8 baking pan with parchment paper, tin foil, or grease with butter.

In a small bowl, mix the crushed Nutter Butter cookies with the melted butter. Press this mixture into the bottom of the prepared baking pan. Set aside.

In a medium size bowl, mix together the brownie mix, softened cream cheese and melted butter. You may have to use your hands to mix and get all of the brownie powder combined. Spoon the brownie batter onto the Nutter Butter crust in small clumps. Press the brownie batter down to form a layer over the crust.

For the peanut butter layer, cream together the butter and peanut butter using a stand mixer or a hand-held mixer. Add the powdered sugar and vanilla. Mix until well combined and creamy. Press the peanut butter mixture on top of the brownie batter layer.

In a microwave safe bowl, melt the chocolate chips and coconut oil (or shortening) in 20 second intervals, mixing in between times, until the chocolate is melted and smooth. Pour the chocolate on top of the peanut butter layer and use a rubber spatula to smooth the chocolate. Allow the chocolate to set for 10 minutes in the refrigerator. Cut the bars before the chocolate sets completely in order to get clean cuts. Hold a sharp knife under running hot water, then cut through the chocolate if it is too hard to cut. It will help get a cleaner cut line.

Store in an airtight container.

http://www.tastesoflizzyt.com/2014/07/11/brownie-batter-peanut-butter-squares/

4 Layer no-bake Brownie Batter Peanut Butter Squares. Ready in under 30 minutes!