peanut butter oreo bites

Classic, crunchy Oreo cookie crust...  creamy, smooth peanut butter with a hint of milk chocolate and butterscotch on top...  These Peanut Butter Oreo Bites are good.

Really, really good!

(Yes, those are little fingerprints you are seeing on the top of these...  

Trying to photograph a plate of yummy-looking candy 

with two little toddlers around and no adult back-up is not exactly an easy thing...

And the second I put the camera down this plate was half empty!)  :o)

I may (or may not) have just eaten half the pan in one sitting.  I'll never tell.

I haven't been feeling well the last few days.  I think I have a miserable cold starting in my chest and it's wearing me out.

I just can't seem to stay out of the kitchen though, and after making 2 big pots of soup yesterday (which means I have no excuse to cook today when I should be resting!), I decided to whip up a little treat for a friend coming over to visit.

These are super-quick and easy.  Seriously, 5 minutes from start to finish...  and then a few hours of chill time.  Easy-peasy!

Give these a try next time you're too sick to get all fancy in the kitchen.

Or, you know, if you just need a quick treat or a peanut butter fix!!

Peanut Butter Oreo Bites Recipe
adapted from lauren's latest

Ingredients:
16 regular Oreo cookies
4 tablespoons butter, melted
3 tablespoons butter, room temperature
3 tablespoons milk chocolate chips
3 tablespoons butterscotch chip
1 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
1/3 cup powdered sugar

Directions:
Line an 8" square pan with foil, and then butter the foil.

In a gallon ziploc bag, crush the oreos until they are fine crumbs.  Pour the melted butter into the bag, re-close and mix up well.  Press into the prepared pan.  Place in the fridge to chill while you make the topping.

In a medium microwave safe bowl, melt together both types of chips, the 3 tablespoons butter and the peanut butter.  (Cook on HIGH, stirring well every 30 seconds until melted and smooth).

Spread evenly over the chilled crust and return to the fridge to set for 2 or more hours.  Remove from the pan and cut into little square (tiny little squares...  these are RICH!).

Store these in the fridge in an airtight container!

Happy 1st Birthday Haakon!

One year ago today, I was holding a sweet, kissable little bundle of joy in my arms after 12+ hours of the most trying and at the same time empowering experience of my life.

You changed me, my child.  Working with you, at our own pace finding your way into this world... something powerful and formerly hidden was written on my heart.

I found strength I never knew I had.  Faith I never knew could be so deep.  And peace that I never even believed possible.

All because of you.  All because God gave me you and our journey to mold me into who I am today.

Thank you for being such a great partner in that process...  as unaware of your role as you may have been!

Happy 1st Birthday, my sweet boy!

(Please excuse the runny nose...  You are getting 3 molars right now, 

and there's just no stopping the drip that accompanies that process!)

You are such an incredibly light in our lives...  sometimes I can hardly believe we have been so blessed to have you in our lives.

You smile.  Always.  Even when you're miserably teething or sick, you peak out a smile now and then because you just can't help it.

You already love to make people laugh and you are such a charmer.

I just can't wait to see who you grow up to be!  (But don't grow up too fast, okay?  This year went by way too quickly for me!)

We love you so much.  In fact, everyone seems to love you so much.  You definitely have the gift of bringing joy to people's hearts!

I pray often that God will use that joy-bringing gift for His glory in you.  That you will find a way to minister through that gift you have been blessed with.

You are amazing, sweet child of mine.

We love you forever!

- Mommy & Daddy

fudgy york peppermint patty brownies

This is another version of my favorite fudgy dark chocolate brownies recipe.  Fudgy, rich dark chocolate brownies with creamy peppermint patties hiding under a layer of pure chocolate.

Drooling yet?

I know I am!

{Please excuse me while I go steal another brownie out of the freezer where I hid them.  Maybe I'll even put a scoop of coffee ice cream on top of it...  hmmm...}

Fudgy York Peppermint Patty Brownies Recipe

Ingredients:
3/4 cup dutch-processed cocoa powder
1/2 teaspoon baking soda
2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
1/2 cup boiling water
2 cups sugar
2 large eggs
1 teaspoon peppermint extract
1/2 teaspoon salt
1 1/3 cup flour
40 miniature-sized York peppermint patties
2 cups chocolate chips

Directions:
Preheat the oven to 350ºF.  Grease a 9x13" pan and set aside.

In a large bowl, whisk together the cocoa powder and baking soda.  Whisk in 1/3 cup of the melted butter until smooth.  Whisk in the boiling water until thick.

Whisk in the sugar, eggs, remaining 1/3 cup melted butter and the peppermint extract until blended and smooth.

Stir in the flour and salt until just thoroughly mixed.  Spread the batter evenly into the prepared pan.

Lay the unwrapped peppermint patties evenly all over the top (you should be able to fit 8 rows by 5 rows).  Bake for 35-40 minutes, until the brownies are just set and starting to pull away from the edges a tiny bit.

Immediately sprinkle the 2 cups chocolate chips evenly all over the top of the hot brownies.  Let them sit for about 5 minutes, until they are all shiny, and then spread evenly with the back of a spoon.

Cool completely for prettiest results, although I must admit I rarely have the patience for that!  :o)