Pumpkin and Peanut Butter?!

I love the fall for many reasons, one reason being the pumpkin flavored everything, everywhere! I am also obsessed with peanut butter, I could probably sit down and eat an entire jar of peanut butter. No joke. I have 1 jar open in the cupboard and 2 more unopened jars in the pantry. I don’t want to run out! I have a friend who is also obsessed with peanut butter, however she actually WILL sit down and eat the whole jar if its in her house. So she just doesn’t buy it anymore, for any reason at all. She came across this recipe for Reeses Pumpkin Peanut Butter Cups, and asked if I’d make it so she could try them and not have to buy any peanut butter. I love being given new recipes to try, especially sweets, and then I can give some of them away! I wasn’t completely sure how I felt about pumpkin and peanut butter being mixed together, but I figured I’d give it a try! The recipe seemed easy enough, and I had everything I needed for it, I love when that happens! So I accepted the challenge, and I was NOT disappointed!!! I strongly suggest you make these for when you are having some company over, or if you want to feel like a glutton, make them for yourself and just hide them in the freezer and don’t share with anyone! That was what I wanted to do ūüėČ


Reeses Pumpkin Peanut Butter Cups


  • 1/2 c. chocolate chips, melted
  • 2 T Pumpkin puree
  • 2 T Peanut Butter, creamy
  • 1/8 tsp. cinnamon
  • Pinch pumpkin pie spice (optional)


  1. Start these little guys off by melting the chocolate chips. I opted for the easy way and just microwaved the chocolate chips in a microwave safe bowl in 30 second increments, stirring in between each round in the microwave. While doing this, line mini muffin tins with some fun festive cupcake liners, or whatever you have on hand. You’ll need about 10 liners.
  2. When the chocolate is melted, use a spoon and put enough chocolate in the liners to fill the bottoms, it won’t take much. Place the pan in the freezer for 8-10 minutes, or until the chocolate has hardened. If you don’t have a big chest freezer that will fit the whole cupcake pan, I actually took the liners out of the cupcake pan and put the liners into an empty ice cube tray. It worked GREAT!
  3. While the chocolate is freezing, in a small bowl combine the pumpkin, peanut butter, cinnamon and the pumpkin pie spice if you choose to use it. I did use just a few shakes of the pie spice, because I love pumpkin pie. But I’m sure it would be great without it.
  4. When the chocolate is hard, take it out of the freezer and place about a tsp of the pumpkin mixture in the center of each liner. I didn’t use an actual teaspoon measuring spoon, just a regular spoon, use whatever is easiest for you! After even liner has the pumpkin mixture in it, top with the remaining chocolate. Making sure to cover all of the pumpkin mixture and getting chocolate along the side so it’s not just a chocolate and pumpkin sandwich, but just like a Reeses Peanut Butter Cup!
  5. Place the liners back in the freezer for another 8-10 minutes. Take out, and enjoy!!!

When I made these, I didn’t think 2 Tablespoons seemed like enough, so I added an extra Tablespoon of each. I had a lot of pumpkin mixture left over. I think without the extra pumpkin and peanut butter you’ll still end up with more of the mixture than you have melted chocolate. So feel free to play around with how much of each you need to use it all up. I ended up just melting more chocolate and making more, including 3 bigger ones in a normal cupcake pan. I think I liked the bigger ones more, just because they had more chocolate than the mixture, like a normal PB Cup would have. You can also use just straight up Peanut Butter and make homemade peanut butter cups. Also delicious, I did this with 4 of the mini ones. Next I want to try to make some homemade caramel (dulce de leche) with the sweetened condensed milk and doing this recipe using that caramel instead of the pumpkin/peanut butter mixture. Doesn’t that sound amazing?! Let me know what you think and what you’d use in the middle!

Recipe from: http://chocolatecoveredkatie.com/2012/10/04/reeses-pumpkin-peanut-butter-cups/





Fall, the best everything!!

Fall is my favorite season!! It starts to get a little chilly (alright this year it’s down right cold!), pumpkin things start appearing everywhere!, the scents are amazing, the colors that pop up everywhere, and it’s almost Christmas!! One thing that I don’t like about fall? The want to constantly be baking. Baking delicious goodies every weekend will not help me fit into my wedding dress in May…I’m just saying! But, after I found this recipe, I seriously couldn’t resist!! Molasses cookies are my all time favorite cookie (molasses, ginger, spice, etc.), and I love all pumpkin things, so this Pumpkin Molasses Cookie is the perfect fall treat!! I was also a good Weight Watchers member and figured out the points value per cookie before baking them, and at 2 ppv a cookie, I figured they weren’t too horrible to have in the apartment, plus I have a few people who have said anytime I bake, I can share the wealth with them, which I plan on doing, because who doesn’t love coming into work on Monday to find some goodies waiting for them at their desk!?



  • 1/2 c. unsalted butter, softened
  • 1 c. sugar, plus extra for rolling
  • 1/2 c. roasted pumpkin puree (I used regular pumpkin in a can)
  • 1/4 c. molasses
  • 1 egg
  • 2 1/3 c. flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 2 tsp. ginger
  • 1 tsp. ground cloves
  • 1/2 tsp. salt


  1. In a large bowl, beat the butter with an electric mixer until it’s nice and fluffy.
  2. Add the sugar, pumpkin, molasses, and the egg. Mix until well combined.
  3. Add in the dry ingredients and mix until a batter forms. I suggest adding in the flour gradually or you’re going to be standing in a large cloud of flour.
  4. Cover the bowl with plastic wrap and refrigerate for at least an hour.
  5. Fill a small bowl with some extra sugar, I used about 1/3 of a cup and almost used all of it!, Roll the dough into about once inch balls and then roll around in the sugar until it’s thoroughly coated. Place on a cookie sheet that is covered in parchment paper. Place the balls of dough an inch or so apart.
  6. Bake the cookies at 350 for about 10-12 minutes. Let them sit on the cookie sheet for a few minutes before moving the cookies to a wire rack.

This recipe makes almost 4 dozen cookies, depending on how big you make them. And just a warning, the dough is VERY sticky after only an hour of refrigeration. So what I did was used my small Pampered Chef scoop and just plopped the dough into the sugar, shook the bowl a little and then rolled the dough into a ball after it’s been coated by sugar so it wasn’t so sticky. But it may not be as sticky if you refrigerate for longer, so play around with this. But seriously, don’t let the sticky dough stop you from making these, because your whole house will smell like fall, and your taste buds will do a happy dance after you bite into them! They are PERFECT with a cup of coffee (mine just happens to have some Pumpkin Spice creamer in it!) Enjoy!!!!


Recipe Adapted from: http://heedthefeed.com/2011/09/25/pumpkin-molasses-cookies/

MIA for awhile, but I’m back!

So I know it’s been a LONG time since I last posted a recipe…it’s not that I stopped trying new things, but just got busy with wedding things, being sick, working, etc, essentially, just life in general. But, last night at a friends 50th birthday party I ran into a friend of mine that was faithfully following this blog and she told me how disappointed she was that I hadn’t updated in a long time, but was still posting on facebook what I’ve been making and sometimes some pictures. So I promised her that today I would sit down and add two new recipes. And on this very dreary day I decided I’d add some sweets to the blog. Something about this weather always makes me want to bake, however with my attempt at losing weight before the wedding, it’s not always a good thing to want to do haha. The two recipes I’ve going to add, one is a no bake recipe, super simple and super delicious!!! and the other is a quick bread.

Marshmallow Cheesecake


  • 1 package regular sized marshmallows
  • 3/4 c. milk (I used skim)
  • 2, 8 oz bricks of cream cheese
  • 1 tub whipped topping


  1. In a good sized bowl beat the cream cheese until it’s whipped really good. Set the bowl aside.
  2. In a sauce pan, over medium-low heat, melt the marshmallows and milk together. This is a long and tedious task, but be patient. Stir the marshmallows pretty frequently to prevent them from burning.
  3. When the marshmallows are finally melted, take the sauce pan off of heat and let them cool to room temperature.
  4. Once they are cool, pour the marshmallows into the cream cheese and beat until fluffy.
  5. Fold in the tub of whipped topping and then pour mixture into a prepared crust.
  6. Chill for about a half hour, to 45 minutes or longer until set.

When I made this, it made more than I needed for one crust, maybe not quite enough for 2, but probably pretty close to enough filling for 2 cheese cakes. If you use a graham cracker crust, and then drizzle chocolate syrup over the cheesecake it’s like a s’more cheesecake…so delicious!!! This is also very light, I’m thinking next time I made this I’ll try using the strawberry cream cheese instead of regular cream cheese, to make it a strawberry cheesecake. I’m sure you could use any of the flavors of cream cheese to give this a different flavor, and I bet it will be delicious!!! If any of you try it with the different flavors of cream cheese, please let me know what flavor and how it turned out!!!


Recipe from:http://www.annadotes.com/2012/12/easy-marshmallow-cheesecake.html

Apple Banana Bread


  • 3 apples, peeled and grated
  • 3 ripe bananas, mashed
  • 1 stick of butter, softened
  • 2 cups of sugar
  • 2 eggs
  • 3 cups of flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/3 tsp salt
  • 1 tsp vanilla


  1. Sprinkle the apples with some lemon juice if you’d like, it’s not necessary to do, but will prevent them from browning. Cream together the butter, sugar, and eggs in a large sized bowl.
  2. Mix in the fruit. Add the dry ingredients and the vanilla. Stir just till combined.
  3. Pour into 2 prepared loaf pans
  4. Bake at 350 for 50-55 minutes, until gold brown and a toothpick comes out clean.

Side note: When it says 2 loaf pans, I’m not 100% sure that if you use two regular sized loaf pans that they will fill the pans completely. The last time I made this I made one regular sized loaf pan (from Pampered Chef) and one small loaf pan and they were perfect sized. So it may take some experimenting on how much this actually makes. But let me tell you, the trial and error will be worth it!!! This is by far the best bread I’ve made. The apples help to keep the bread extra moist and add in a little extra sweetness. Brandon has even said it’s better than his mom’s and my dad’s banana bread….but ssshhh don’t tell anyone ūüėČ

Recipe from: http://coloradomoms.com/featured/recipe-apple-banana-bread/

So, now that I’ve started this up again, trust me, I will not disappear again! I may not blog every week, but I’ll try!!!


On Saturday I had a Pure Romance party at my new apartment as kind of an apartment warming type party. It was a blast!! I had a lot of Brandon’s family over and a few coworkers/friends. I have a tendency to go a little overboard with snacks and drinks when I throw these little parties. And this one was no different. I made 3 different kinds of goodies, and they all went over really well!!! I made some blueberry cheesecake cookies, Cookies and Cream fudge, and a Cookie/Cake type bar. The Cookies and Cream fudge was eaten completely before I had a chance to remember to take a picture, so I apologize for that.

Blueberry Cheesecake Cookies


  • 2 boxes of Blueberry Muffin Mix
  • 4 oz. Cream Cheese
  • 1 Stick of butter
  • 1/2 C. brown sugar
  • 2 Eggs
  • 1 1/2 C. White Chocolate Chips


  1. Cream together butter, brown sugar, and cream cheese. 
  2. Add the eggs, one at a time until well blended.
  3. Combine the muffin mixes with the butter mixture and mix well.
  4. Fold in the White Chocolate Chips.
  5. Chill the batter for at least one hour. **This is VERY important***
  6. Drop by Tabls fulls on a greased cookie sheet, about 2 inches apart.
  7. Bake at 325  for  14-15 minutes, or until just golden around the edges.
  8. Let cool on the cookie sheet for 1-2 minutes, and then on a wire rack to finish cooling.

I beg that you don’t forget to chill the batter! Also, in between baking, chill the batter. You do not want this batter to warm up to room temperature!


Recipe from: http://the-inspiration-cafe.blogspot.com


Cookies and Cream Fudge


  • 1 16oz pkg of Oreos¬†
  • 5 Cups (1 bag) large marshmallows
  • 4 Tbls butter


  1. Line an 8×8 baking dish with tin foil, and leave quite a bit hanging over the edge. Heavily spray the foil.
  2. Place the Oreo’s in a food processor to crush, or in a large zip lock bag and crush with rolling pin. Pulse until crumbly, not completely ground.
  3. Melt the marshmallows and butter in a large microwave save bowl. Should take about 1-1 1/2 minutes.
  4. Once melted, pour the ground cookies into the marshmallow mixture. Quickly stir to combine and transfer to the lined baking dish.
  5. Allow to set for 10-15 minutes. Remove from pan by foil edges, cut and serve.

So know the website calls these bars, but it’s more like fudge¬†consistency. Also, they are VERY sticky and hard to remove from the foil. Have patience and go slow!!

Recipe from: http://buddingbaketress.blogspot.com/2011/07/chewy-no-bake-cookies-cream-treats.html

Lazy Cake Cookies


  • 1 box yellow cake mix
  • 2 eggs, beaten
  • 5 Tbsp butter, melted
  • 2 cups M&M’s or mini chocolate chips


  1. Mix all ingredients together
  2. Spread mixture into a greased 9×13 cake pan.
  3. Bake at 350 for 20 minutes.

After you mix all of the ingredients ¬†together, this batter will be VERY thick. If thats the case, add a few tablespoons of water to it. It should be thick, like cookie dough, but not so thick that you can’t spread it in the cake pan. I ended up using between 2-3 Tbls of water.


Recipe from: http://www.imalazymom.com