I am addicted to cooking and baking. I love to find and make delicious recipes. Sometimes I create my own and I post them here. Other times I find a recipe and adapt it. I have posted those recipes here as well. Enjoy.

Tuesday, June 17, 2014


1 cup butter, softened
½  cup white sugar (extra fine white baker’s sugar works awesome)
½ cup brown sugar
3 eggs
1 teaspoon vanilla paste or extract
2 Tablespoons Creamy Peanut Butter
½ cup cocoa powder
1 cup all-purpose flour ( ½  cup all-purpose, ½ cup Whole Wheat Pastry Flour)
½  teaspoon baking powder
½  teaspoon salt
3 Tablespoons Chocolate Peanut Butter Powder (PB2 with Premium Chocolate***)
½ cup peanut butter chips
½ cup milk chocolate chips
¼ cup Reese’s Pieces
1 cup milk chocolate chips
2 cups peanut butter chips

In a mixer with a medium bowl, cream butter, eggs and sugar.  Add vanilla and peanut butter.  Mix until combined.  Mix dry ingredients then add slowly to wet ingredients.  Add ½ cup peanut butter chips and ½ cup milk chocolate chips at the end of your mixing. Grease a 9"x13" pan.  Pour batter evenly into pan.  Sprinkle and gently press down the Reese’s Pieces over the batter.  Bake at 350 degrees for 20 – 30 minutes or until a toothpick comes out clean.  Immediately sprinkle the topping chips over the baked brownies.  Cover with foil for 3 minutes.  Remove foil and spread the now melted chips over the brownies (I like to use an angled spatula to do this).  Let cool completely and let the chocolate set (Several Hours).  Cut into squares and serve.  Store in an airtight container in a cool dry place.

PB 2 with Chocolate

Creamed Butter and Sugar

Wet Ingredients


In the baking dish

Reese's added

Just out of the oven with Chips melting

Chips melted and spread, with Peanut Butter Chips scattered on top

***Where to purchase PB2 with premium chocolate: 
In the Sacramento area Whole Foods Markets carries it in the store and Nugget has a similar item, different brand.
Nugget (has a chocolate powdered peanut butter called - JUST GREAT STUFF)
ONLINE RETAILERS (Click the hyperlink and it will take you to the site):

Friday, June 13, 2014


1 can (14 ounces) sweetened condensed milk
5 drops LorAnn Super Strength Cola Flavoring LorAnn Oils
2 drops LorAnn Super Strength Cherry Flavoring LorAnn Oils
1 ½ cups whipping cream, whipped
Red food coloring
Blue food coloring
Yellow food coloring
Green food coloring
1 shortbread crust (9 inches)


In a medium bowl, combine  5/6 of the sweetened condensed milk and the cola flavoring.  Mix food coloring until you get the desired brown cola color. Mix well.  With the remaining 1/6 of the sweetened condensed milk, add it to a small bowl and add the cherry flavoring and red food coloring.   Mix well. Whip 1 ½ cups whipping cream. Add 5/6 of it to the cola mixture and 1/6 of the whipping cream to the cherry mixture.  Pour the cola mixture into the crust.  With a spoon drop ¼ teaspoons  full of the cherry mixture around the top of the pie.  Gently mix cherry mixture into the pie in swirling motions.  Cover and Freeze.

Saturday, June 7, 2014


½ cup milk chocolate chips, melted
1 tablespoon heavy whipping cream

1 can (14 ounces) sweetened condensed milk
2 ½ teaspoons Natural Banana Flavoring LorAnn Oils
½ teaspoon Tart & Sour  Fruit Flavor Enhancer – LorAnn Oils
A few drops yellow food coloring (optional)
1  ½ cups whipping cream, whipped
1 shortbread crust (9 inches)

Chocolate Sprinkles (Jimmies)

In a small saucepan melt chocolate chips and 1 tablespoon whipping cream until it is almost melted, stirring continually.  Continue stirring after you remove it from the heat.  Set aside to let cool. 
In a large bowl, combine the sweetened condensed milk, banana flavoring and tart and sour.  Mix well.  Add a few drops of yellow food coloring and mix in.  Add more or less food coloring depending on the desired shade and intensity of yellow.   

Whip 1 ½ cups whipping cream. Fold a fourth of the whipped cream into banana mixture; fold in remaining whipped cream.  Spoon into crust. 

After chocolate has cooled, but is still drizzly, pour chocolate into a ziplock bag.  Snip one corner to make a very small opening.  Use this bag to pipe the chocolate onto the pie filling in the crust.  Drizzle chocolate over the pie filling (I used a spiral pattern).  Sprinkle Chocolate Jimmies over chocolate drizzle.

Cover and Freeze over night.

Mixing it up

Filling In Crust

With Chocolate Drizzling, Jimmies and Ready to Freeze