Peppermint Crunch Brownie Bites

After five finals and a generally tough semester, I am SO happy to be back home for the holidays...and back home to my kitchen! I have been accumulating holiday recipes and since I've been home, I've been baking like a mad woman...I LOVE IT!

This first recipe comes from one of my favorite blogs to follow, Two Peas and Their Pod. The site is home to TONS of fabulous recipes, including lots of cookies!

Now I know Christmastime is alllllll about the cookies (trust me, I've got some coming for you!), but I was dying to make these adorable Peppermint Crunch Brownie Bites. They were just too cute and too festive to pass up!

I chose to make my Brownie Bites in a big pan and cut them into itty bitty squares, instead of using mini muffin liners like Maria at Two Peas and Their Pod did, but feel free to adapt however you'd like. Also, unlike Maria, I chose to use a brownie box mix so I could save time and move on to baking more goodies! But, if you have a favorite brownie recipe, feel free to sub it for the box.

These are bite size and delicious. Mint and chocolate is a perfect holiday combo, rich and fresh! Serve this at a party and guests will never know how easy it was to pull of such a pretty dessert! Enjoy!

Peppermint Crunch Brownie Bites
Recipe from Two Peas and Their Pod

• 1 box brownie mix + ingredients to prepare it (I used Ghirardelli's Triple Chocolate Mix which called for 1 egg, 1/3 cup water, and 1/3 cup oil)
• 1/2 tsp. peppermint extract
• 2 cups white chocolate chips
• 10 large candy canes, crushed

Directions:

1. Preheat oven to 350 degrees F. Spray a 9x9 or 8x8 pan with cooking spray. Set aside.
2. Prepare brownie mix according to package directions, adding 1/2 tsp. peppermint extract to the mixture. Pour into prepared pan and bake according to package instructions.
3. While the brownies are cooling, melt white chocolate in the microwave, in a microwave safe bowl, or by using a double-boiler. Spread the melted white chocolate over your pan of brownies, like frosting. Sprinkle the white chocolate with the crushed candy canes, until the whole pan is coated. Let white chocolate harden before serving your bite sized beauties.

Gooey S'mores Cookies

I am falling for fall. Corny, yes, but so so true. I can't get over the leaves changing colors, the crisp afternoon walks, and the constant barrage of pumpkin recipes. I love it.

Another activity I enjoyed during the fall when I was growing up was going to hayrides and bonfires. Nothing says fall like bundling up in a big sweater and roasting marshmallows to sit between melty chocolate and graham crackers...AKA s'mores.

Here, I've taken the work out of s'mores. No need to chop down firewood or anything like that. These cookies taste just like s'mores, but can be made inside in your oven year-round.

S'mores are a crowd pleaser, and I made these cookies and brought them to my Journalism class. They were a hit! The graham cracker crumbs add a special texture and sweetness, and alongside the melted marshmallows and gooey chocolate, you're in for a treat!

These cookies are a perfect fall (or winter/spring/summer) treat for the whole family! Enjoy!

Baby marshmallows. 

Festive bowl.

Mini = adorable & delicious.

I easily could've eaten the entire bowl of dough. It was seriously heavenly.

So much goodness packed in one little bite.

It's like I've just been to a campfire.

Devour. Look at the melted marshmallows and loads of mini chocolate chips!

Gooey S'mores Cookies
Recipe from Kevin and Amanda

• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1 tsp. vanilla
• 1 1/3 cups flour
• 3/4 cups graham cracker crumbs (7 full graham cracker sheets)
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup mini chocolate chips (or mini Hershey's kisses or regular chocolate chips/chunks)
• 1 cup Jet Puffed Mallow Bits*

*I could not find these at my local Target store (later spotted them at Walmart!), so I quartered mini marshmallows to look like Jet Puffed Mallow Bits!

Directions

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Set aside.
2. Using a mixer, cream the butter and sugars until lightly fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
3. Meanwhile, use a food processor or blend to crush 7 graham cracker sheets into 3/4 cup fine crumbs (I personally kept mine slightly more coarse for added texture). 
4. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows, and stir until combined.
5. Place 1.5 tablespoon sized scoops of dough onto prepared cookie sheet. Bake at 350 for 10-12 minutes (makes about 2 dozen cookies).

Miniature Peanut Butter Cheesecakes

Look at that Reese's poking through! Yum!

Although Father's Day just passed, I'd like to share with you all some of the treats I made for the occasion!

The boys I babysit decided they wanted to do something special for their dad. Aside from making cards and pencil holders, we decided to bake their father a special treat! The boys mentioned their dad loves cheesecake and he loves peanut butter. My first thought: find a recipe to combine the two!

We found this recipe for Miniature Peanut Butter Cheesecakes and knew it would be the perfect combo (although we knew we wanted to double it). All three of us put in effort to make these delicious bite-sized cheesecakes. It couldn't have been easier, and it's a fun recipe for kids! 

These were magnificent. For me, though, cheesecake and a Reese's could never yield a negative result, but I think you will all agree that these are delicious as well as a fun and different take on dessert! The Reese's in the middle is a nice "surprise" and I love how cute and adorable these mini treats are.

Naturally, I forgot to bring my camera to take pictures of these delicious goodies. Sorry if the iPhone photos just don't do this dessert justice.

Miniature Peanut Butter Cheesecakes

Recipe form Taste of Home

     Crust:

• 1/3 cup graham cracker crumbs
• 1 tablespoon sugar
• 5 teaspoons butter, melted

     Cheesecake Filling:

• 4 ounces cream cheese, softened
• 1/4 cup sugar
• 2 teaspoons all-purpose flour
• 2 tablespoons beaten egg
• 1/4 teaspoon vanilla extract
• 6 miniature peanut butter cups

Directions

1. In a small bowl, combine the graham cracker crumbs, sugar, and butter. Press onto the bottom of six paper-lined muffin cups; set aside.
2. In a small bowl, beat the cream cheese, sugar, and flour until smooth. Add egg and vanilla; beat on low speed until just combined. 
3. Place a peanut butter cup in the center of each muffin cup. Then, fill the muffin cups with the cream cheese mixture.
4. Bake at 350 degrees F for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate at least 2 hours before serving. Yields 6 servings.