Daily Recipes

love my peanut butter but can't have it on bread anymore so what do you have it with?

I baked about 100 dozen cookies for the holidays and these were everyone’s favorite sweet ! These bars can be frozen, just thaw 10 minutes before serving.
No Bake Chocolate Oat Bars
Ingredients
1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter
How To Make No Bake Chocolate Oat Bars
Grease a 9×9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Pineapple Cream Cheese Pound Cake

INGREDIENTS:
For the cake:

1 ½ cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
½ cup crushed pineapple (drained)
For the topping:

1 can (20 oz) pineapple slices, drained
½ cup unsalted butter (melted)
½ cup brown sugar
For the cream filling (optional but recommended):

8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
½ cup heavy creamInstructions:
1. PREPARE THE TOPPING:
Preheat oven to 325°F (163°C).
Grease and line a loaf pan (or bundt pan) with parchment paper.
In a small bowl, mix melted butter and brown sugar, then pour into the bottom of the pan.
Arrange pineapple slices on top of the sugar mixture.
2. MAKE THE CAKE BATTER:
In a large mixing bowl, beat butter and cream cheese together until smooth.
Gradually add sugar and continue beating until light and fluffy.
Add eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk flour, baking powder, and salt together.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed.
Stir in vanilla extract and crushed pineapple.
3. ASSEMBLE AND BAKE:
Carefully pour the batter over the pineapple topping in the pan.
Smooth out the top and tap the pan gently to release air bubbles.
Bake for 75-90 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully invert onto a serving platter.
4. PREPARE THE CREAM FILLING (IF USING):
Beat cream cheese, powdered sugar, and vanilla until smooth.
Slowly add heavy cream and beat until thick and fluffy.
5. ASSEMBLE THE FINAL CAKE:
Once the cake is completely cooled, spread the cream filling between layers or on top as shown in the image.