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EASY Peanut Butter Cookie Cake is a giant peanut butter cookie! My husband loved this cake for his birthday.

Sometimes you feel like a peanut butter cookie…but you want a peanut butter cake too. This cookie cake is the perfect combination.

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Monday was my husband’s birthday. He probably wouldn’t appreciate if I spilled his age but he’s double-digits older than I am and I’m 40 so…you can do some estimation.

We’ve had a challenging summer, as some of you may know from reading my newsletter. He had his hip replaced early in June and he’s still in the recovery period: no driving, has to use a walker. He had to work (from home) on his birthday, so we didn’t do anything spectacular, but we did go for dinner and I surprised him with a weekend in San Francisco once he gets the green light to be a normal person again.

If you’ve read this blog for any length of time, you’ll know that if Mel eats one of my desserts, you know it has to be good. (You also know it’s either carrot cake or peanut butter.) It’s kind of a running joke, that he doesn’t eat ant of the sweets I put on this site. People always say to him, “Oh man how do you keep from eating all her desserts?” and he replies, “It’s easy, I don’t eat dessert.”

In fact, he has his own tag on this site. It’s the Mel Ate It tag, a collection of all the things he’s actually eaten. (Let’s remember I have over 1000 recipes…)

When his birthday was rolling around I tried to decide: do I go carrot cake or do I go peanut butter? It’s always going to be one of those two, because those are the only desserts he eats – ever. (Except when I make toffee at Christmas, but still…peanut butter.)

His absolute favorite are peanut butter cookies. I decided to make my favorite peanut butter cookie recipe into a cookie cake, which, if I’m being honest, is my favorite kind of cake too.

A cookie cake is the best of both worlds: it’s a giant cookie that’s topped with frosting, like a cake!

Because this peanut butter cookie cake is so thick, it’s soft and chewy at the same time. It’s full of rich peanut butter flavor and I added a rich fudge frosting around the outside. Chocolate and peanut butter are totally BFFs, especially where Mel is concerned.

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The best of both worlds: cookies and cheesecake all in one!! These Oatmeal Scotchie Cheesecake Bars are one of my favorite all time recipes!

Oatmeal Scotchies (oatmeal cookies with butterscotch chips) are topped with a creamy cheesecake. These are always a hit!

This post originally aired in 2012. Photos updated 2017.

Have you ever made something so incredibly good that you wanted to shout it from the rooftops? Yeah? Me too.

Have you ever then downloaded the photos, got all prepared to post it…and then got sidetracked by the shiny new other thing you made the next day that you justhadtopostrighthatminute?

And then that shiny new thing became seven shiny new things became 5 MONTHS worth of shiny new things?

And you hadn’t posted that so incredibly good recipe you made all that time ago?

Yeah, me too.

In my defense of not posting these bars last MAY when I made them, I got a new computer in July.

I know, I know. Two whole months later.

But all my old photos are on an external drive I only use for, well, external stuff now. So I decided to go back and look and see what I missed.

And then lighting struck me down and the recipe Gods shamed me because I had not shared these with you yet.

Imagine with me, mmkay?

It’s an Oatmeal Scotchie Cookie base. The same cookie dough, but pressed into a pan.

Then it’s topped with cheesecake.

Like I said. AMAZINGNESS to the nth degree. Something I should be shamed and punished for not sharing sooner.

You’ll forgive me, right?

I’ll try harder in the future. Really I will. Right after I clean off that drive. Pinky swear.

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This is the BEST Chocolate Chip Cookie Recipe and the only basic cookie recipe you need, seriously. This ONE cookie recipe makes tons of other recipes and is SO GOOD.

(Well…except for this one. It’s pretty good too.)

Chocolate Chip Cookies: when you find a good one, it’s the unicorn of dessert recipes. There are so many recipes out there and I’m not gonna lie: most of them are meh.

Some of them are okay.

Some of them are not very good at all.

Some of them a great…but not OMG!

And the rest are just…meh.

THIS chocolate chip cookie recipe is the only one (of two) that you need. It’s soft and chewy, full of chocolate, with depth of flavor. They’re easy to make with no weird ingredients and you can change up the recipe to make any kind of cookie recipe you want.

I know, I know. I already have a BOMB-DIGGITTY chocolate chip cookie recipe. I do. It’s a copycat of that Doubletree recipe everyone loves and believe me, that recipe is TOP NOTCH. But it’s not a…regular chocolate chip cookie.

HUH?

I put cookie recipes in three camps:

  1. Specialty and Holiday (like cutout sugar cookies or blueberry pie cookies)
  2. Unique or Single-Use Dough (aka BOM DOT COM) cookies (like the doubletree chocolate chip copycat or peanut butter snickerdoodles)
  3. Basic recipes that aren’t at all basic; these are the blueprint for a million other recipes.

These chocolate chip cookies are #3: they’re just a basic recipe. And that’s okay, because basic recipes taste amazing (ahem: soft AND chewy sugar cookies) but they can also be turned into SO MANY other recipes.

For years I’ve been making a version of this cookie recipe. I’ve changed it here and there, to make Kit Kat Cookies or Chocolate Chip Cookie Gooey Bars. I’ve added Reese’s Pieces to them and stuffed them with peanut butter cups.

I finally decided I needed to sit down and formalize my favorite (and most versatile) chocolate chip cookie recipe and post it for you. And this is it

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The post BEST Chocolate Chip Cookie Recipe (seriously) appeared first on Crazy for Crust.

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It’s almost zucchini season! Are your plants producing yet? Mine aren’t, but then again, we didn’t plant this year. (HA!)

Chocolate Zucchini Doughnut Muffins are a perfect way to use zucchini. A moist chocolate muffin recipe is baked and then rolled in cinnamon sugar liked a baked donut hole!

I miss planting zucchini. For a few years we had zucchini coming out our ears in our garden. One year it started producing in early June and kept going through August. It got so bad my husband finally just ripped the plant out of the ground because we couldn’t eat any more zucchini.

Now I miss those days…I’m stuck with store bought zucchini and it’s just not the same.

The biggest problem with growing zucchini, and you zucchini growers will attest this is true, is that you check and pick the zucchini and then the next day find one you missed the size of a baseball bat. That happened to us that one year about 10 times – and I’m not exaggerating. I made pie bars and brownies and muffins and then I decided to make these chocolate muffins too…and then I gave up and hid the rest of the squash-bats around the house so I could whack intruders over the head with them.

These Chocolate Zucchini Doughnut Muffins were some of our favorites! They’re soft and chocolatey and full of zucchini, but you’d never know it. They’re baked, not fried, so they’re a better-for-you doughnut. Before serving you brush them with butter and roll them in cinnamon sugar and then you eat too many to count. Or maybe that’s just me?

It seems like everyone searches about healthy zucchini muffins and I can’t promise these are healthy, but they are better for you than regular doughnuts. They’re baked, not fried, but you don’t miss the fried once you taste one. Dipping the muffins in butter and rolling in cinnamon sugar give that crunch that is expected from a cinnamon sugar donut!

I guess maybe you can call them “a bit” healthier zucchini muffins with applesauce because I substituted apple sauce for some of the oil. That’s good right? But then I also added chocolate…and sugar…and butter. These are what muffins are SUPPOSED to taste like.

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This Pineapple Dream Dessert is a no bake pineapple lush recipe. It has a shortbread crust and is the perfect no-bake dessert recipe!

What is a dream dessert anyway? There are so many names for this no-bake casserole I never know what to call it!

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Lush. No bake dessert. Dessert lasagna, icebox cake. This dessert has SO many names it’s hard to pick just one.

I finally settled on a Pineapple Dream Dessert because when I think of pineapple I think of Hawaii and Hawaii is my dream.

Have you ever wondered what a dream dessert is?

A dream dessert (just like it’s counterparts Lush, lasagna, and icebox cake) is a layered dessert casserole. Usually it has a crust of cookies or graham crackers or, sometimes, a baked shortbread crust.

The filling is usually some sort of pudding mixed with whipped topping and maybe some fruit or pie filling or more cookies thrown in. Then it’s topped with more whipped topping and garnished.

The beauty of these no bake desserts is that they come together in minutes with just a few ingredients. They serve a crowd and are pure heaven…which is probably another reason why they’re called DREAM desserts.

This easy pineapple dessert is full of crushed pineapple and cool whip. It’s kind of like a fluff dessert…but in a casserole pan.

Do you ever go to your pantry and randomly find cans of crushed pineapple? Yeah, me too. I don’t know why I even buy the stuff because we don’t eat canned pineapple, but I randomly found a few cans the other day when I was cleaning. The outcome of finding those cans is staring you in the face (and also was made into pineapple fluff).

Did you know you can make pudding without milk? I’m serious! You can make pudding mix with crushed pineapple! The juice makes the pudding.

It’s kind of a magical moment when it all comes together.

This Pineapple Dream Dessert has three layers:

  1. A shortbread crust.
  2. A pineapple vanilla pudding filling.
  3. Cool Whip topping.

The three layers are messy and creamy and crunchy and perfectly no-bake. A casserole like this is perfect for summer!

(Kind of like this Dole Whip. Gosh, pineapple abounds this time of year.)

Let’s break down the recipe, shall we?

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You know you want Rolo Stuffed Peanut Butter Cookies today, right???

Rolo Stuffed Peanut Butter Cookies are my favorite and BEST peanut butter cookie recipe stuffed with a gooey Roll caramel candy. These are PERFECTION.

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Growing up, I never expected to live farther than five minutes away from my parents. After all, my Nana was about two minutes from my house, and my Grandma was three, depending on traffic lights. But life never really goes as planned, and we have landed about a two hour drive from my childhood home.

I’m not complaining; two hours is much preferable to the 11 hour drive it used to take my parents to come visit us when we lived in Arizona. Plus a time difference, for six months (I really don’t get that, BTW). I’ll take two hours, no problem.

The problem with being far away is that we don’t always get to celebrate birthdays on the actual day. And in my family? Birthdays are big. (Like you didn’t guess from yesterdays post.) Big with cake and candles and singing. Usually a dinner out, to a nice restaurant where you can wear your dressy jeans.

Now, when it’s my mom or dad’s birthday, or it’s a holiday, we can’t always be there. However, I can’t let a birthday go without some sort of celebration, right? Since I can’t very well mail a birthday cake…I often mail cookies instead.

Rolo stuffed cookies aren’t new, but they’re new to me! I’ve been wanting to make them for ages now. So I combined my favorite peanut butter cookie recipe with one of my mom’s favorite candies.

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A Tortellini Caprese Pasta Salad has tortellini, basil, tomatoes and mozzarella with a balsamic dressing. It’s an easy and delicious pasta salad recipe perfect for summer!

Easy pasta salad recipes are perfect for parties or fast weeknight meals when it’s so hot, and this caprese pasta salad is no exception!

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Have you ever made a recipe and then just decided to skip serving it to your guests and take it to the couch with a fork? Usually that happens to me when I make pie or brownies, but it happened when I made this easy Caprese Pasta Salad too.

Turns out that just like going to the grocery store hungry, if you make a pasta salad before you’ve eaten lunch it will become your lunch. The entire bowl. Who cares if it’s an entire package of frozen tortellini? Hunger doesn’t discriminate, my friends, especially when pasta is involved.

Pasta salads are my favorite thing to make when I have a party, no matter what time of year it is. Pasta salads are easy to make, fast, delicious, and can be made ahead of time. In fact, pasta salad tastes better after it’s sat for a few hours or overnight, so making it ahead is actually encouraged. That’s perfect for when you’re hosting a potluck or have a million things to do and don’t have time to make dinner.

In summer, pasta salad is just a plus anyway because it’s so hot. I don’t want to bake or barely even cook in summer, but I can throw together a pasta salad in the morning before it’s too hot in my kitchen and then dinner is ready to go.

Or, in this case, LUNCH.

Tortellini Caprese Pasta Salad is a tortellini salad made with tomatoes, mozzarella, basil and a balsamic vinaigrette. It’s such a simple salad but it’s SO good.

What is a Caprese Salad?

A traditional Caprese Salad is a layered salad of sliced tomatoes and fresh mozzarella, garnished with fresh basil and drizzled with a balsamic glaze and olive oil. It’s a simple salad that’s also strikingly beautiful and delicious.

It’s easy to turn a Caprese Salad into a Caprese PASTA Salad – just add pasta!

In summer, basil and tomatoes abound, so making a caprese salad is kind of a no brainer. Simply adding pasta makes it a meal instead of just a side dish, especially if you add tortellini.

This tortellini salad is a vegetarian pasta salad that’s super simple and the flavors are heavenly. Fresh basil is like a drug, my friends. Does anyone agree?

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This post is sponsored by Walmart and SheKnows Media. 

Hot Ham and Cheese Croissant Sliders are easy to make for a crowd! Fill butter croissants with ham and cheddar and bake with a buttery mustard and poppy seed sauce.

Thanks to the sponsorship of Walmart, I am bringing you this new twist on a classic slider recipe. It will make you wondering what else you can do with croissants!

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I’ll never forget being in Paris with my husband on our second wedding anniversary. We spent four glorious days sightseeing and picnicking and eating all of the best food Paris has to offer. My favorite? Croissants, of course.

Every morning we’d go to the same bakery in the Rue Cler and I’d get a Pan Au Chocolat, otherwise known as a chocolate croissant. My husband loved ordering ham and cheese croissants multiple times a day, for breakfast or lunch. He loves a good ham and cheese sandwich, especially when slathered with mustard.

I was reminded of those croissants a few weeks ago at a potluck. One of the moms brought ham and cheese sliders that had been coated in a mustard and butter sauce. Everyone loved them and I knew I wanted to recreate them.

After all, sliders are always a huge hit. I make them for almost every party but I’ve never tried a ham and cheese until now.

Normally, you see sliders made with dinner rolls, but I decided to switch it up. Why not take the classic ham and cheese slider and use a croissant?

Everyone who tried these thanked me for my idea!

Sliders are so simple to make. You just need a few ingredients and they feed a crowd.

Oven baked Ham and Cheese Croissant Sliders with garlic, mustard, and poppyseed are the perfect party dish!

You only need a few simple ingredients to make the sliders:

  • Ham
  • Cheese
  • Butter Croissants

Once you have the mini sandwiches assembled, that’s when you create the buttery mustard sauce for over the top. Baking them in the oven melts the cheese and allows the sauce to soak through the croissant, creating a delicious hot sandwich.

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Icebox cakes are perfect for summer! This Blueberry Lemon Icebox cake is a no-bake dessert lasagna filled with lemon pudding and blueberry pie filling, sandwiched with graham crackers.

Thanks to the sponsorship of Almond Breeze and making it dairy-free!

This dessert screams summer to me, doesn’t it? The bright yellow of the lemon pudding, the blueberries and whipped topping; it all combines to a summery flavor profile.

I think I see summer when I look at it because I know it’s no-bake and I live for no bake desserts in these hot months. It was triple digits here before the end of June, making me not even want to use my oven or stove. Heck, I don’t even want to turn on the lights in my house!

Lemon is such a great flavor all year long, but I especially love it in spring and summer. No-bake lemon desserts are actually my favorite ones to make (and eat)!

When I was thinking about what I could use with a box of lemon pudding, I immediately thought about an icebox cake.

What is an icebox cake?

An icebox cake, traditionally, started as a cake made with chocolate wafer cookies and whipped cream that was stored in the refrigerator. (Back in the day, they called a refrigerator an icebox. I will always remember that because it’s the only way my nana referred to her fridge.)

As the icebox cake sits, the wafers get soft and the end result was an easy dessert that tasted like cake with whipped cream frosting.

Over time, icebox cakes have evolved. You no longer need to use chocolate wafers. You can make an icebox cake out of any cookie or graham cracker. Whipped cream has given way to whipped topping because it’s dairy-free and more stable, and filling flavors have changed too. Key lime, peanut butter, you name it, you can make it an icebox cake.

This dessert isn’t just known as an icebox cake, however. You can call these layered desserts so many things: Dessert Lasagna, No Bake Lush, or Dream Dessert.

No matter what you call it, these layered no-bake desserts are easy to make and taste so good.

This version is full of lemon and blueberry flavor with graham crackers and whipped topping. It’s heaven in a casserole dish!

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Reese’s Pieces Cookies are a basic chocolate chip cookie filled with Reese’s Pieces instead of chocolate chips! This is my favorite chocolate chip cookie recipe made even better with the peanut butter crunch of the candy.

Why use chocolate chips when you can use Reese’s?

Reese’s Pieces Cookies – satisfy a craving?

Do you ever just get a total craving for something? Like, say, brownies? Or cake? Or maybe banana muffins? Or COOKIES?

Unfortunately, I get these cravings all the time. Even though I’m constantly surrounded by a plethora of dessert, I still get cravings that need satisfying NOW. When that happens, I know I should listen because if I don’t I’ll end up eating 14 pounds of other dessert to compensate, which won’t satisfy the craving, so I’ll just end up making what I want anyway and eat it.

It’s a problem.

Last week I was craving Chocolate Chip Cookies but I also wanted peanut butter. What’s a girl to do in that situation? This:

Reese’s Pieces Cookies. That satisfied BOTH cravings! This easy cookie recipe is full of Reese’s Pieces!

I took my favorite chocolate chip cookie recipe and substituted Reese’s Pieces for the chocolate chips. The result? A toffee-like cookie that has crunchy candy bits and tastes like peanut butter. #totalwin

(It seems I love putting candy in cookies. Remember when I did this with Rolos and Kit Kats?)

So many times when you find a Reese’s Pieces cookie it’s a peanut butter cookie, which is great, but sometimes you don’t want a peanut butter cookie. Sometimes you want the distinct flavor of a chocolate chip cookie, but with a hint of peanut butter.

When you look at Reese’s Pieces cookies on Allrecipes or Pillsbury, all you find are peanut butter cookies. In that case, come here, because these Reese’s cookies are just a plain old chocolate chip cookie without the chocolate chips!

And when I say “plain old” I mean fantastic. This recipe is my favorite cookie recipe!

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