Wednesday, September 10, 2008

In the mood for dessert?

I have been cooking a lot more these days. I have also been craving sweets like crazy. (No, I'm not pregnant.) Instead of paying too much for not so great packaged sweets, I have been making more homemade sweets to satisfy my cravings and serve my family. In honor of my grandma, I made my first apricot nectar cake on Monday. I posted the recipe last summer. You can find it in my archives. Let me just say that I love that cake, and it is super easy to make. I made it in a bundt pan because I wanted a way to seal it up on my kitchen counter in my cake container. We have dreaded "palmetto bugs" that the pest control guy can't seem to keep out. Gross. I know. I try not to think about it because it upsets me to have them and a 12 week old baby in the same house. I also use the microwave sometimes to store things... Have you ever done that? It's a great place to keep your food safe from little creatures. Anyway, the cake was great, but today I was thinking about how I could surprise Jeremy with a dessert. He has enjoyed the cake, which is surprising, but he loves peanut butter. I found a no bake peanut butter bar recipe a few weeks ago, so I tried it. It was simple and tastes great! You store this in the fridge, which works well for keeping the "palmetto bugs" out of it. Here's the recipe from

Peanut Butter Bars (No Bake)

1 cup butter, melted

2 cups graham cracker crumbs

2 cups powdered sugar

1 cup peanut butter

1 1/2 cups chocolate chips (I don't recommend using dark chocolate because it is very rich.)

4 tablespoons peanut butter

Mix together the butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended. Press into the bottom of a 9x13 pan. Melt chocolate chips with peanut butter. Stir until smooth. Spread over crust. Refrigerate several hours before cutting into squares. Serve and enjoy!

Last week I made some yummy banana bread and doubled the recipe in order to make it in my bundt pan. Once again, I wanted to keep the bugs out and keep it moist longer. :) It was a great recipe and a hit around here. I will have to post that recipe that I got from Tressa. For now, I'm off to bed because I've been up since 6:00 and am wiped out!

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