Peanut Butter 7 Layer Pie

seven layer pie

Every year, my hometown has a festival for the MKT railroad and there are all sorts of festivities.

My (obvious) favorite is the pie festival.  Volunteers from the town bring homemade pies to a gathering center and then the pies are sold by the slice or full to anyone who wants one.  It’s a great idea and there’s never any pie left.

Well, Kellen’s grandpa’s favorite pie from this festival is the Catholic church priest’s “secret pie.”  I tried the pie and realized it tasted exactly like 7 layer bars.  His grandpa’s birthday was coming up and I wanted to make something special for him, so I made this 7 layer pie.  Fortunately for me, his grandpa can’t taste anything anymore, but I think I got the right recipe. ;)  This is seriously the easiest, tastiest pie you’ll ever make.

Did you all have a good New Year’s Eve? Any New Year’s Resolutions?

the easiest pie you'll ever make

7 layer pie

I got this delicious recipe from Food.com.

7 Layer Pie
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Crust:
  • 1 cup sweetened shredded coconut
  • 2 cups graham cracker crumbs
  • 1 cup butter
  • Filling:
  • ½ cup peanut butter
  • ½ cup honey roasted peanuts
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 (14 ounce) can sweetened condensed milk

Instructions
  1. Preheat oven to 325°F.
  2. Butter a 9-inch pie plate.
  3. Melt butter and pour over graham cracker crumbs and toasted coconut in a large bowl; stir until combined. Cool slightly and press with your hands into the bottom and sides of the buttered pie plate.
  4. Refrigerate the crust for 15 minutes, then bake for 10 minutes or until golden brown. Cool for at least 20 minutes while preparing filling.
  5. Spread slightly melted soft peanut butter evenly on the crust bottom with a plastic or offset spatula.
  6. Evenly scatter the peanuts, chocolate chips and butterscotch chips on top of the crust.
  7. Pour the sweetened condensed milk over the filling. Gently shift the pan to make sure the milk has been distributed evenly.
  8. Bake for 35 to 40 minutes, or until golden brown and bubbly. Transfer to a wire rack and cool completely. Chill for an hour in the refrigerator before slicing and serving.

magic bar pie

Hot Chocolate Filled Cake with Hot Chocolate Frosting

white fluffy cake with hot chocolate frosting

Sometimes I have these really great ideas for baked goods and I dream about them and they sound so great in my head and I make them and they suck.

That’s what happened with this cake.  The actual cake turned out horribly dry and dense, but the frosting and filling are great and the photos turned out well so I decided to post it anyway.  However, I’m not going to post the cake recipe…just use your favorite fluffy white cake recipe or a box mix.

Do you have a good white cake recipe?  Because I clearly need a little help.

hot chocolate filled cake with hot chocolate frosting

marshmallow covered hot chocolate cake

Hot Chocolate Filled Cake with Hot Chocolate Frosting
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Cake:
  • Use your favorite white cake recipe or white box mix cake mix (You will probably need two boxes of cake mix).
  • Filling:
  • 1 cup hot chocolate mix, light or dark
  • 1 tablespoon cocoa powder
  • ⅛ cup butter, cold
  • Frosting:
  • 1 cup unsalted butter (2 sticks), softened
  • 3½ cups powdered sugar
  • ½ cup hot chocolate mix
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons heavy cream

Instructions
  1. Prepare the cake batter.
  2. Pour half the batter into the prepared pans, spreading all the way to the edges. (About 1⅓ cups cake batter)
  3. Make the filling by using a pastry cutter, a fork, or your hands to mix together the butter and the hot chocolate mix until crumbly.
  4. Sprinkle the filling evenly over the batter.
  5. Spread the remaining batter over the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake.
  6. Bake at 350 for about 45 minutes or until a toothpick comes out clean.
  7. While cooling, make the frosting. Beat the butter and hot chocolate mix until fluffy, about two minutes. Add in the vanilla and salt.
  8. Slowly start adding the powdered sugar in until completely fluffy. Now beat in the cream until combined.
  9. Once the cake is cool, frost it.

 

hot chocolate filled cake with hot chocolate frosting and marshmallows

Rolo Filled Truffle Cookies

rolo filled truffle cookies meme

Happy Monday, everyone!  It’s been very hectic around here lately.

Since I graduate in 2 weeks (yikes!) I’ve been doing some job hunting.  Well, I had two calls for interviews, so of course I was really excited… to make a long story short, the two places ended up being scam companies who are looking for naive college grads to do door-to-door sales work and barely get paid.  Ugghhh.. watch out for those Career Builder and Indeed job listings.

Luckily, this weekend was so much fun and made up for all of that. It was filled with friends and cookies for me.

My friends and I went out for a friend’s birthday, which was a lot of fun and it was so good to see all of them.  Since I’ve been so busy this semester, I haven’t been able to spend as much time with my friends as I would like.

I also went to a BlogKC cookie swap event.  We had such a good time.  I love getting together with them because, as bloggers, we have a lot in common and it’s always great to get tips about blogging.  Not only that, but the conversation is always great. :)

Then, on Sunday, Kellen stopped by to eat lunch with me.  Long distance is hard, so it’s always such a relief when I get to see him. Anyway, it was a wonderful weekend.

On a side note, I applied for the CBS Baking Show, so please keep your fingers crossed, pray for me, send good vibes…anything, please. If you’re an “amateur baker,” you should apply, too!

What did you all do this weekend?

rolo cookies with coconut graham cracker crust

caramel chocolate filled cookies

coconut caramel truffle cookies

truffle cookies filled with gooey rolo's

rolo filled truffle cookies topped with coconut and graham crackers

I adapted these gooey truffle cookies from The Kitchen is My Playground.  They’re seriously good; full of hot chocolate mix, coconut, graham cracker crumbs, and Rolo’s.  You can’t go wrong with those ingredients, trust me.

5.0 from 1 reviews

Rolo Filled Truffle Cookies
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Cookie:
  • 1 c. all-purpose flour
  • ⅔ c. hot chocolate mix
  • ¼ tsp. salt
  • 8 T. (1 stick) butter, softened
  • ⅓ c. sugar
  • 1 large egg, separated, plus 1 additional egg white
  • 2 T. milk
  • 1 tsp. vanilla extract
  • ½ cup shredded coconut
  • ½ cup graham cracker crumbs
  • Caramel Filling:
  • 1 roll rolos
  • 4 T. sweetened condensed milk

Instructions
  1. Cookie:
  2. Combine flour, hot chocolate mix, and salt; set aside.
  3. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes.
  4. Add egg yolk, milk, and vanilla; mix until incorporated.
  5. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
  6. Whisk egg whites in a bowl until frothy.
  7. Place shredded coconut and graham cracker crumbs in a food processor and pulse about 5 times.
  8. Roll dough into 1-inch balls, dip in egg whites, and then roll in coconut/graham cracker crumb mixture.
  9. Place balls about 2 inches apart on a baking sheet.
  10. Using a ½ teaspoon measuring spoon, make an indentation in the center of each dough ball. Bake at 350 degrees until set, about 12 minutes.
  11. Caramel Filling:
  12. Microwave Rolo’s and sweetened condensed milk together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
  13. Once cookies are removed from the oven, gently re-press the indentations.
  14. Fill each indentation with about ½ teaspoon of the caramel mixture.
  15. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

gooey rolo truffle cookies with coconut graham cracker crumb crust

Microwave White Sugar Caramel Corn with Butterscotch Chips and Peanuts

microwave white sugar caramel corn with butterscotch chips

Sticking with the “lazy baker” theme this week, here is another great, quick, crowd-pleasing recipe.

I have an excuse for my laziness. I graduate college in 3 weeks and I’m freaking out and extremely busy, but so excited!

However, I just can’t bring myself to have company over and not have some sort of treat to give them, so I’m just taking some shortcuts.  I seriously made this caramel corn in 30 minutes.  I was super excited!

My friend and  I almost ate the whole batch together in one night.  It’s really good.

microwave white sugar caramel corn with peanuts

microwave 30 minute caramel corn with white sugar

butterscotch caramel corn in festive leaf bowl

30 minute caramel corn with butterscotch chips and peanuts

white sugar caramel corn with peanuts and butterscotch chips

This delicious recipe is adapted from allrecipes.com.

Microwave White Sugar Caramel Corn with Butterscotch Chips and Peanuts
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 4 quarts popped popcorn
  • 1 cup granulated sugar
  • ½ cup margarine
  • ¼ cup dark corn syrup
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup peanuts
  • ½ cup butterscotch chips
  • ½ tsp baking soda

Instructions
  1. Place the popped popcorn into a large microwave-safe bowl (And one that will fit in the microwave!). Set aside.
  2. In a 2 quart casserole dish, or other heat-proof glass dish, combine the sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended.
  3. Return to the microwave, and cook for 1½ minutes. Remove from microwave, and stir in the baking soda.
  4. Pour syrup over the popcorn in the bowl. Gently stir the popcorn mixture with a wooden spoon until the popcorn is fully coated.
  5. Place bowl into the microwave, and cook for 1 minute and 10 seconds.
  6. Remove, stir, and return it to the microwave.
  7. Cook for another 1 minute and 10 seconds.
  8. Dump the popcorn out onto waxed paper, and let cool until coating is set.
  9. Once cool, stir in the butterscotch chips and peanuts.
  10. Store in an airtight container.

 

butterscotch peanut granulated sugar caramel corn made in microwave

Cinnamon Chocolate Bundt Cake and an AWESOME Giveaway!

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I have exciting news for you all today.

1)  I get to do a really big and awesome giveaway thanks to Redwood Hill Farms and Green Valley Organics.  You guys do not want to miss this one.

and

2) I made a really delicious chocolate bundt cake, also thanks to Redwood Hill Farms and Green Valley Organics because I got the same package that I get to give away.

and

3)  I’m now obsessed with Redwood Hill Farms and Green Valley Organics… can you tell?

I had never tried lactose free yogurt or kefir before, but I honestly can’t tell the difference.  The only difference is that the lactose free kefir is not as thick as regular kefir.

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Redwood Hill has all sorts of recipes, news, events, and other information on their website.  Definitely make sure to check it out!
Okkkay, now what you guys have been waiting for…

GIVEAWAY:

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The prize package (minimum value of about $57.55) will include:

- 1 Eco-friendly insulated green “Get Your Goat, Have a Cow” co-branded tote bag (approximate value $5)

- 1 t-shirt (winner’s choice of Redwood Hill Farm Goat, Green Valley Organics Cow OR RHF kid-size shirt; approximate value: $15)

- 6, 6-oz cups Redwood Hill Farm Goat yogurts or free product coupons (valued at about $2.19 each = $13.14)

- 6, 6-oz cups Green Valley Organics Lactose Free yogurts (valued at about $1.59 each = $9.54)

- 1 32-oz bottle Redwood Hill Farm Kefir (about $6.39)

- 1 32-oz bottle Green Valley Organics Kefir (about $4.49)

- 1 12-oz Green Valley Organics Sour Cream (about $3.99)

Are you excited yet? Because when I received my package, I felt like a little kid in a candy store.

To enter, all you have to do is:

  1. Leave a comment saying why you want the prize package.
For extra entries:
  1. Like Green Valley Organics on Facebook and leave a comment saying you did so.
  2. Like Redwood Hill Farms on Facebook and leave a comment saying you did so.
  3. Like What Katie’s Baking on Facebook and leave a comment saying you did so.
  4. Follow Redwood Hill Farms on Twitter and leave a comment saying you did so.
  5. Follow What Katie’s Baking on Twitter and leave a comment saying you did so.
  6. Subscribe to my RSS feed and leave a comment saying you did so.

The giveaway will end on Tuesday, October 2nd at 12:00 am.  Good luck! :)

If you don’t win, don’t worry, you can just buy their products!  Redwood Hill Farm and Green Valley Organics products are available at Whole Foods Markets, natural food stores and specialty grocers nationwide. To find a store near you, go to redwoodhill.com/store and greenvalleylactosefree.com/stores/

Now, for this deliiiiicious recipe (which got devoured extremely quickly in my house):

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Cinnamon Chocolate Bundt Cake
Adapted from: Leite’s Culinaria

Ingredients:

Cake:

  • 1 cup (2 sticks) unsalted butter, plus more for the pan
  • 1/3 cup (1 ounce) cocoa powder
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups (9 ounces) all-purpose flour, plus more for the pan
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup plain Green Valley Organics plain yogurt
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon, plus extra for pan coating

Glaze:

Directions:

Make the cake:

  1. Preheat oven to 350°. Butter and sprinkle cinnamon in a 10- or 12-cup Bundt pan and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, cinnamon, and water and place over medium heat.
  3. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  4. Place the flour, sugar, and baking soda in a large bowl and whisk to blend.
  5. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined.
  6. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the Green Valley plain yogurt and vanilla until smooth.
  7. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Make the glaze:

  1. Just before glazing the cooled cake, combine the Green Valley kefir, cocoa powder, butter, and sugar in a small saucepan and put over medium heat. Stir constantly until the sugar is dissolved.
  2. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides.  It will soak into the cake and taste delicious.

 

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Rice Krispie Chocolate Chip Cookie Brownies

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My friend’s uncle drives a cereal truck, so anytime he gets cereal, everyone I live with gets it, too.

This time, we got Rice Krispies, so I wanted to do something creative with them.  (Don’t worry, I’ve also made rice krispie treats twice now.)

I found a recipe for Rice Krispie Chocolate Chip Cookies, used it, and took it to another level.  They turned out really good.  I wasn’t sure what to expect, but they tasted like brownies covered with crunchy chocolate chip cookies.  Weird, huh? ;)  My brains not doing so well with descriptions right now, I think it’s because I just finished FINALS!! Yay!!!

What’s your favorite recipe for Rice Krispies?

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Rice Krispie Chocolate Chip Cookie Brownies

Adapted from: Rice Krispies and  All Recipes

Ingredients:

Cookies:

  • 1 stick butter
  • 1 cup sugar
  • 1/2 cup flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • 1 cup rice krispies
  • 1 cup chocolate chips

Brownies:

  • ½ cup oil
  • ¾ cup sugar
  • 3 eggs
  • ½ cup flour
  • 1/3 cup cocoa powder
  • ¼ tsp salt
  • ¼ tsp baking powder

Directions:

  1. Preheat oven to 350 degrees.
  2. First, make the cookie dough.  In large electric mixer bowl, beat together margarine and sugar until light and fluffy. Add egg and beat well.
  3. Mix  flour, baking soda and salt into butter mixture  until combined. Stir in rice krispies and chocolate chips. Set aside.
  4. Then, make brownies.  In a medium bowl, mix together the oil, and sugar. Beat in eggs.
  5. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended.
  6. Spread the batter evenly into the prepared pan.  Drop cookie mixture evenly over the top of the brownie batter.
  7. Bake in preheated oven for 35-40 minutes, or until a toothpick comes out clean.

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“You’ve got dirt on your head” Wednesday & Double Chocolate Pomegranate Cupcakes

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For anyone who’s curious about Lent, read the following… If not, check out the awesomely moist cupcakes at the end of the post. :)

It’s Ash Wednesday and every year, it never ceases to amaze me the funny things I hear from people.  For example:

  • You’ve got dirt on your head.
  • Where do you buy the ashes? (From someone who thought we put the ashes on ourselves)
  • Oh no, please don’t tell me those ashes are from dead people. (No… they’re burned palms)
  • What’s the point in the ashes?? (By the way, it’s just a reminder that we came from ashes and we’ll leave as ashes)
  • Are you okay? (Because, obviously, my head was bruised haha)

These are just a few I heard this year… and my mom called to tell me about the “dirt on the forehead” example.  All I could do was laugh.

This year for Lent, I decided to add things as well as give things up, which I’ve never done before.  So, I’m going to:

  • Quit gossiping. I try not to do it now, but I’ve realized how much more aware I am now. (Yes, after one day haha)
  • Do at least one good deed a day.
  • Make sure I don’t miss church.

That last one shouldn’t be on there because I should never miss church, but since I’ve been to college I haven’t been great about getting there every Sunday.

I found this funny website that gave “20 Weird Things to Give Up for Lent.”  I’m posting them below.  They’re from “Life Teen.

  • Don’t eat the last bite of your food
  • Park at the very back of the parking lot
  • Put a popcorn kernel in your shoe every day
  • Don’t use your apps
  • Get to know your neighbors
  • Pray the “Hail Mary” and do an ab crunch for every single word
  • Stop complaining and/or being negative
  • Give up texting and call whoever you need to talk to
  • Don’t use utensils
  • Give away 10 shirts, 2 pairs of pants, and a pair of shoes
  • When you wake up, jump out of bed, kiss the floor, and learn humility
  • Wear the same 4 outfits for all of lent
  • Everyday do 20 (or 100) pushups and offer it up for someone who’s sick
  • Leave a post-it with a positive message on it wherever you go
  • Cut out all screen-time (phone, TV, computer) after dinner
  • Send a different person from the Life Teen Staff an affirmation email every day of Lent
  • Don’t straighten or curl your hair
  • Sit and stand up straight – don’t slouch!
  • Every day take a picture of something or someone you’re grateful for and hang the pictures in your room.

So, if you’re struggling for ideas, you can thank Life Teen for the above help.

On to cupcakes!! I hope you didn’t give sweets up for Lent, because these are awesome! 

Thanks to the lovely people at POM Wonderful, I received a sample of their POM juice.  Although I drank most of the juice, I made sure to save the rest for this recipe.

The pomegranate flavor is almost unrecognizable, but the juice gives it moisture (these are extremely moist) and a hint of flavor.  The cupcakes aren’t overly sweet, which is why I topped them with my favorite white chocolate frosting.

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Double Chocolate Pomegranate Cupcakes 

Adapted from: She Bakes Here

Ingredients:
1 1/2 cups AP flour
3/4 cup white sugar
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup pomegranate juice

Directions:

  1. Preheat the oven to 350*F.
  2. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda and salt.
  3. In a small measuring cup or bowl, combine oil, vanilla extract and vinegar. Add the wet ingredients to the flour mixture along with pomegranate juice.
  4. Mix well, breaking up the flour clumps as you go.
  5. Line your muffin tins with baking cup liners. Spoon the batter into the cups, only filling 3/4 of the way. Bake for 20-25 minutes, testing with a toothpick to ensure they have baking thoroughly.
  6. Frost with your favorite frosting, or mine, which is here: How Sweet Eats.

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Gooey Butter Bars


I’m taking a Public Relations class and I love it.  The people in it are awesome and so is my teacher.  Everyone gets along really well and it’s the class that I wake up on Tuesdays and Thursdays looking forward to.

We have to come up with a fundraiser for an organization, so last class we spent the period coming up with ideas. We were to see what people think of our ideas.  So far, this is what we have:

Movie Night
Adult Spelling Bee
Potty Protection Insurance
3 on 3 tourney
Bake Sale
Canned Food Drive
Improv Show
Tupperware Fundraiser
Talent Show
Cheesecake Calendar
Dance Off
School Carnival
Walk a thon
Wii Dance off
Clean Yards
Recycle Printer Cartridges/Cell Phones
Big Brothers/Big Sisters
Slow Pitch Softball
Orange Juice Pong
Pie Eating Contest
50/50 Raffle
Bachelor/Bachelorette
BBQ Contest
Board Game/ Card Game
Butler Auction
Karaoke Night
Trivia Night
Fun Night
Haunted House in April
Dodgeball Tournament 

I’m personally favoring the eating contest and bake sale.  I would really like to hear your guys’ input!  What do you think people would like?

If we’re going to have a bake sale, I figure that I need to be baking more… ya know, for practice.  So my goal is to bake more often.  (If that’s even possible.) Starting now, with these Gooey Butter Bars…


Have you guys ever had Gooey Butter Cake before?  I hadn’t, but I had always heard that it was really good.  I saw the recipe for these bars on Jessica’s blog and thought they looked really good, but I wasn’t really planning on making them.  But then I was brainstorming at work with my friends about what to bake to pass out at the store and my friend Roxie was explaining something she had tried at a restaurant before and it sounded just like this recipe.  I got really excited and made it and oh wow… they’re creamy on the inside and they’ve got sort of a caramelized top layer and a soft and chewy bottom crust.  I had 3, Kellen (who doesn’t like sweets, remember) had 2 and then I brought them to work and Roxie had 3, too.   Then, one of my other friends asked if he could take the rest home with him. Yeah, they’re pretty good.


I know I always tell you guys to make stuff, but… make these!!


P.S. I saw this healthy vegan fudge over at Chocolate Covered Katie and really wanted to try it, but I don’t have any coconut butter.. but then I saw that she’s giving coconut butter away.  Isn’t that crazy?? So I entered to win… send me good luck!! :)


P.P.S. I didn’t get a finished product picture. :(   They were eaten too quickly.

 Mix dry ingredients for crust.
 Add the wet ingredients.
 Have your helper press the crust into a pan. :)
 Mix the filling…
 …until creamy.
 Okay, so it’s really ugly… but the taste completely picks up what the looks lack.



Gooey Butter Bars (from scratch version)
Jessica- How Sweet Eats 

  • FOR THE CRUST:
  • 2 cups sugar
  • 2-½ cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 stick Unsalted Butter, melted
  • 1 whole Egg
  • 1/4 cup milk
  • FOR THE FILLING:
  • 8 ounces, weight Cream Cheese, At Room Temperature
  • 2 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 stick Unsalted Butter, melted
  • 3-¾ cups Confectioner’s Sugar

1. Preheat oven to 350°.
2. Prepare crust first. In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist. Transfer to a 13″x9″ ungreased baking pan and spread evenly over the bottom of the pan. Set aside.
3.  Next, prepare the filling. In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the eggs, vanilla, and melted butter, and continue to mix. Next, add the confectioner’s sugar one cup at a time until all sugar is mixed in. Pour filling over the crust, and spread evenly with a spatula.
4.  Bake gooey butter cake for 40-45 minutes until it is browned, but the center is still jiggles when the pan is shaken. Cool for 30 minutes. Sprinkle with additional confectioner’s sugar and serve.