A Summer Treat

I don't know if there is an acual name for these delighful sweet treats, but, I am going to call them graham cracker sandwich cookies (I know, it's a pretty lame name, but I coudn't think of anything else)! And, I am sure that you have had one before because of their simplicity and tastiness. And if you have never had one, let me just tell you that graham crackers and frosting pair so well together, especially with a glass of cold milk!

These sweet treats remind me of hot summer days when I was little. My mom would make them for us to the take to the beach or on a picnic, we would eat them on vacation, and I remember always eating them while watching fireworks on the 4th of July, with blue frosting of course! I absolutely loved, loved, loved them and I still do. I really like when the graham cracker gets slighly soft from sandwiching the frosting :) These are great to make with any leftover frosting that you have, which is what I did with these. They are also a simple and fun sweet snack to whip up and kids will gobble them up, enjoy!

Graham Cracker Sandwich Cookies:

All you need is:

• Graham Crackers
• Your Favorite Frosting
• Sprinkles

Break gramham cracker sheet into two halves. Frost one half with desired amount of frosting. Place the other half of the graham cracker on top to form a sandwich. Dip edges in sprinkles. Store in an airtight container (these are best eaten the day they are made).

S'more Cookie Bars

Happy Memorial Day! I have the perfect treat to kick off the start of summer, S'more Cookie Bars! I love campfire s'mores, but these bars sure step those up a bit! You have HERSHEY'S chocolate bars and marshmallow creme sandwiched between a blondie-like graham cracker cookie bar! You have to let them cool before cutting, but, I think they taste best warmed in the microwave to get the sticky, gooey, and metly effect of a s'more.     

S'more Cookie Bars: (Hershey's)

• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3/4 cup graham cracker crumbs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 (1.55 oz. each) or 2 King Size HERSHEY'S Milk Chocolate Bars
• 1 cup marshmallow creme (I used closer to 1-1/2 cups)

Heat oven to 350 degrees. Line a 8x8-inch baking pan with foil and spray with non-stick cooking spray.

Beat butter and sugar in a large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder, and salt; add to butter mixture, beating until blended. Press half of the dough into prepared pan.

Arrange chocolate bars over dough. Spread evenly with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

Bake 30-35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.  

Peanut Butter & Jelly Cookies

Peanut butter and jelly sandwiches are a classic childhood favorite, packed in many lunch boxes over the years. I still love to eat PB&J's now! And what's not to love about a classic PB&J?  They are the perfect combination of creamy and salty peanut butter and sweet jelly sandwiched between two slices of soft bread. This cookie is the perfect treat for any PB&J lover. These jumbo-sized peanut butter cookies are soft and chewy and filled with a center of your favorite sweet jelly. Enjoy!   

Peanut Butter & Jelly Cookies: (peanut butter cookies adapted from Elle's New England Kitchen & idea from Giada)

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 butter, softened
• 1/4 cup shortening
• 1 cup granulated sugar, plus 1/4 cup
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• peanut butter mixture, see below
• 1 cup peanut butter chips
• about 1/2 cup of your favorite jam/jelly

Peanut Butter Mixture

• 8 oz. peanut butter
• 2 oz. (1/2 stick butter), softened
• 2 oz. honey

Heat oven to 350 degrees. Line baking sheets with parchment paper and set aside. Make the peanut butter mixture by combining all of the ingredients. Set aside.

In a medium bowl, mix flour, baking powder, baking soda, and salt, set aside. In a standing mixer or large bowl, cream the 3/4 butter, shortening, and both sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition, then add the vanilla and peanut butter mixture. Add the flour mixture by the cupful and beat at low speed until fully mixed. Stir in the peanut butter chips.

Put the remaining 1/4 of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in sugar. Arrange 5 balls of dough, evenly apart, on prepared baking sheets. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon about 1 teaspoon jam into each hole. Bake for 11-14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Serve or store in an airtight container. 

Homemade White Chocolate Peanut Butter

Woo hoo!!! School is finally out for the summer and I am soooo ready for a break! 

Summer is my favorite season ever! I sometimes wish that I lived somewhere where it was warm year-round, like Hawaii, oh how I would love living in a tropical place! Although, I must admit, I would miss the snow on Christmas. But anywho, what do I love about summer? I love the heat, the beautiful sunshine, sleeping with my window open and falling asleep to the sound of crickets, the fresh and delicious fruit, shorts, flip flops, summer dresses, going barefoot, summer vacations, and cookouts, and basically everything else about summer! Best of all, it means that I will have more time for baking and blogging and sharing yummy recipes with you!

I never knew that making homemade peanut butter was so easy. All you need is a few simple ingredients and a couple of minutes and you will have whipped yourself up some gourmet peanut butter with endless possibilities! You can basically add anything you want into the peanut butter mixture to create your own peanut butter concoction. You could add honey, melted milk chocolate, melted butterscotch chips, caramel, or may I suggest trying this fabulous looking Cookies and Cream Peanut Butter, from Picky Palate that I want to just dive right into! Doesn't that look delicious?!

This peanut butter is great for dipping apples and pretzals into or slathering on toast and bagels. Try it out and let me know what flavors you come up with!

Homemade White Chocolate Peanut Butter: (How Sweet It Is)

makes about 3/4 cup

• 1 1/2 cups dry, roasted peanuts (I used salted)
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons canola or vegetable oil
• 1/3 cup white chocolate, melted

 Add peanuts to a food processor and blend until a thick nut butter forms. Stream in oil and vanilla with the processor on, continuing to run it until te mixture is smooth-about 3-5 minutes. Turn off processor, add melted chocolate, and turn processor back on. Blend until smooth.

You can keep at room temperature for about a week, but refrigerate if you want to keep it for a few weeks.