Games for Kids

Made these last night and they are tastyyyy Here’re my changes (for you gluten free folks :): -Subbed whole wheat for 3/4c oats ground with my coffee grinder, 1/4 buckwheat, 1/4 whole unground old fashioned oats. -Chia egg for real egg -added some almond extract and raisins Rolled the whole thing in plastic wrap and froze it, now I slice it off when I want fresh cookies! Reduced the sugar so they’re breakfest-y but sometimes I roll them in cinnamon-sugar like snickerdooodles 😛 Happy baking! Recipe >> Apple Pie Oatmeal Cookies @ amyshealthybaking.com

I made these cookies today, and they came out incredibly delicious! Our family of 4 devoured all of these cookies in no time. I made some adjustments though: instead of chilling the cookie dough first, I immediately baked them but they turned out exactly as you described – chewy, fluffy, and not flat. Also, since I had no baking soda on hand, I just used a double amount of baking powder. And instead of using old-fashioned oats which I can’t find in supermarkets near me, I just used my instant oats and I was surprised these cookies came out just as good. This is a definite keeper for me Recipe >> Oatmeal Chocolate Chip Cookies  @ justalittlebite.com

I just made these and they turned out great! I think the trick is two fold. One remember that she says to use 1 and 1/2 cups if butter, not sticks. Also, she says to use low to medium low heat to caramelize the condensed milk. If you heat the milk too high with the sugar it will crystallize, and it will turn crumbly like bad fudge. This certainly makes a ton of bars so I have frozen some for later snacking! Recipe >> Caramel Peanut Butter Oatmeal Bars @ insidebrucrewlife.com

This is the exact Lemon Bar recipe I've been making for just years and years! The addition of lemon zest makes such a difference...I've never understood recipes that omit it. I put all the ingredients (except for the crust, of course) into the blender, and whirr until smooth, then pour over the partially baked crust. Just a little time saver! Recipe >> The Best Lemon Bars  @ amongtheyoung.com

I just made these last night for my bookclub, they were sooo good! I made the caramel the night before and refrigerated it. The shell recipe makes way too much, I think I had enough left over for a pie! I used 18 full sheets of graham cookies. The cupcake itself was pretty easy to make, however the baking was tricky, it was only 14 min baking when I noticed cracks and panicked, so I took them out, then noticed they deflated and looked too watery in the middle so I had to put them back in for a few more minutes. Other than that it was great! Will definetly make them again with strawberry sauce instead :) Recipe >> Cheesecake Cupcakes @ cookingclassy.com

I just wanted to say that I made this minus the top layer. I didn’t have the ingredients for it. And chocolate rossetted the whole thing. It was lovely. Next big occasion I have I’m making it again.  With the top layer. I did add a little salt to the chocolate cake layer as I can’t imagine cake without a pinch of salt. Perfection. Recipe >> Neapolitan Millionaire Cake @ lifeloveandsugar.com

  Brownie Belgium Waffles A La Mode Yield: 3 large belgium waffles (12 wedges) Ingredients:     1/2 cup all purpose flour     1/2 cup unsweetened cocoa powder     1 cup granulated sugar     1 teaspoon baking powder     1 teaspoon sea salt     10 tablespoons melted unsalted butter     2 large eggs     2 teaspoons vanilla extract     1/4 cup water     2/3 cups mini chocolate chips     Optional Toppings: vanilla ice cream, chocolate sauce, powdered sugar Recipe >> Brownie Belgium Waffles A La Mode @ aspicyperspective.com

This Peanut Butter Chocolate Mousse Cake starts with a layer of brownie topped with mini Reese’s, then topped with a layer of peanut butter mousse, then a layer of chocolate mousse. It is rich, delicious, and yet light because of the mousse. Absolutely to die for! Recipe >> Peanut Butter Chocolate Mousse Cake @ lifeloveandsugar.com

I have to start off by saying I’m not much of a baker and manage to make even premixed cakes, cookies, etc. taste awful. However, even in my hands these tasted amazing! Prep time for me was more around 1 hour, just because again, I’m a very novice baker, but these cookies were well worth it. I followed the recipe exactly, except for adding about a tsp of salt instead of 1/2 tsp and I froze the dough before putting it in the oven. This may have contributed to my cook time being around 12-13 minutes in a convection oven. It’s so surprising that a little bit of cream cheese makes such a difference :-)  I will for sure be making these again Also, for reference, these made about 36 cookies for me, using a 2 3/4 inch cookie dough scooper. Recipe >> Softbatch Cream Cheese Chocolate Chip Cookies @ averiecooks.com

Not bad! I took the harder approach and sliced the canned crescent rolls into 40 slices (20/roll). Made the whole filling amount w/exact ingredients listed and added 1/2 T. of sifted flour to stabilize it, had about 1/4 c. left over. The crescent rolls lack the true flavor of danish pastry (buttery/sugary), so next time I'll beat 1 egg w/1 T. water, brush the rounds and sprinkle w/a little sugar before filling them. When you make them this way (rounds vs. sheet-style), they take about 15 min. Watch them closely, and let them get golden brown for more of a bakery effect. I put about 1/2 T. of filling (before baking!)after indenting middle of the crescent rounds - was more than enough, and they will settle (shrink) a little when cool. I used parchment paper on the baking sheets - worth the investment, cleanup's a breeze! Also - the glaze was very stiff, but you want it that way to firm up like a frosting. An easier way to drizzle them is: 1) Make the glaze in a micro-safe dish, n...

This recipe is flawed with mistakes… When doing the white chocolate mouse do not heat cream and pour into chocolate…. It will automatically separate… I would suggest and I did this and it turned out perfect. Take white chocolate pour cold cream in. Put in Microwave for 30 seconds. Take out and stir. Put back in for 30 more. Take out stir again all chocolate should be almost melted … Put in the gelatin and whip for 30 seconds by hand. Put in fridge for 30 minutes stirring every 10 min. Once cooled down and has a thick consistency then add whipping cream. It will not curdle…. Trust me on this white chocolate has a higher oil content and will separate….. Recipe >> Triple Chocolate Mousse Cake @ omgchocolatedesserts.com

I made this for my husband & I for Sunday night dessert. It was sooo good! I used the Fat free carmel apple dip in place of the ice cream topping. Also used Lite whipped topping as well as the low fat cream cheese. Hey, gotta cut when I can and it was still delish! It was so quick to put together. This one is a keeper! Recipe >> Salted Caramel Oreo Icebox Cake @ insidebrucrewlife.com

Tried this out as a trial run before actually serving to anyone besides family. First thing: delicious! Second thing: (after two trials) do them on a baking sheet and brush the “sauce” all over. The first try we made it just as described. Maybe used too small of a baking pan, but either way, they tasted wonderful but were soggy. The second time, we made them and made the sauce w/o the poppy seeds. Spread them out with a little room to expand. Coated them with the sauce and then sprinkled the tops with poppy seeds. Turned out great! Flavorful, crispy on the outside, soft and gooey on the inside. Next step, serve to non-family. Can’t wait. Recipe >> Hot Ham & Cheese Party Rolls @ kevinandamanda.com

I just made these! I made a few adjustments based our above recommendations, and the cheesecakes turned great, and tasted WONDERFUL! First: I lined my muffin pan with aluminum cupcake liners. I would recommend aluminum over paper because they are easier to get out of the pan after baking! Second, I used 1 and 3/4 cup graham cracker crumbs instead of 2.5 cups and used a whole stick of butter (which is 8tbsp I believe) instead of 5. As noted in above comments, you will have more than enough supplies for 12, my batch made 18 (the more the merrier!). Also be aware that as they bake (for 24 mins) the will rise above the top of the liner, but they will sink back down towards the end of baking and more during cooling. If caramel gets baked to the pan, just take a knife along the edges right after removal from the oven! Recipe >> SNICKERS® Mini Cheesecakes @ otasteandseeblog.com

I made this today and just wanted to offer some input for any others that are planning on making it. It is RICH! I love peanut butter but for me and my family, 1 1/2 cups is too much peanut butter. It makes the consistency/texture very thick like you are eating peanut butter straight out of the jar. We tried it after chilling for 5 hours, so I am hoping it will be better tomorrow. Recipe >> No Bake Reese’s Peanut Butter Cheesecake @ lifeloveandsugar.com

I made the Snickers Peanut Butter Brownie Ice Cream Cake for our Super Bowl Party but, made several changes. Since my hubby has diabetic tendencies I substitued sugar free brownie mix, sugar free cool whip and used the sugar free Smuckers Syrups. I also used almond milk and 1/3 fat cream cheese. It was STILL fantastic! No one knew I had made a lower sugar version. Next time I make it I’ll substifute in egg beaters and apple sauce for the oil when I make the brownies. It was such a hit, I’ll be making this delicious recipe again Recipe >> Snickers Peanut Butter Brownie Ice Cream Cake @ lifeloveandsugar.com

I saw these amazing truffles and knew I had to try them for myself. They are WONDERFUL and I have gotten many compliments. I found out that you could also use a hand mixer for this recipe and other helpful tips: Before attempting to shape the truffles, put them in the fridge for an out or two (or about half the time in the freezer) so that they won’t stick to your hands. If you don’t even have time to chill them, get a small bowl of water and put a little on your hands before shaping the truffles so that the cookie dough doesn’t stick to your hands, but not too much water that would cause your truffles to be wet or soggy. Remember not to make your truffles monster-sized, or they might be too sweet. I ended up making 47 truffles, so maybe I accidentally doubled the recipe because it said it made 20-24 truffles, or I just made them on the smaller size. If you don’t like white chocolate, these are still perfectly yummy in dark chocolate! You can put different drops of food dye in white ch...

They may look like Rice Krispie Treats but they're not! No marshmellows ... ingredients like brown sugar and pure vanilla extract instead. Oh, and this is from Martha - come on! It's gotta be good! :P No-Bake Peanut Butter Rice Krispies Cookies Ingredients:     1 cup light corn syrup     1/2 cup granulated sugar     1/2 cup light brown sugar     1 1/2 cups salted peanut butter     2 teaspoons pure vanilla extract     4 cups Rice Krispies Instructions: Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat. Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

Chocolate Dream Trifles are luscious from the light mousse and chewy from the rich brownie bites. HEAVEN. Chocolate Dream Trifles Ingredients: Chocolate Cake: 2 cups all-purpose flour 2 cups of sugar 3/4 cup unsweetened cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp baking soda 3/4 tsp salt 1 cup milk 1 cup brewed coffee 3/4 cup vegetable oil 2 large eggs Read More >> Chocolate Dream Trifles @ diaryofarecipecollector.com

From one peanut butter lover to another, I think I got this one covered.  Yummy, rich peanut butter cookie layers loaded with chunks of Reese’s peanut butter cups and a smooth cream cheese filling!! Recipe >> Perfect Peanut Butter Cookies @ thebakingchocolatess.com