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Archive for the ‘Dessert’ Category

Butterfinger Brownies

Monday, August 22, 2011@ 4:04 PM

We were potentially going to have company stay with us, and that started a hurricane of cleaning frenzy at the house.  I’m very clean, incredibly clean, don’t-go-anywhere-without-Clorox-wipes clean… but I’m not tidy.  I kick my shoes off at the door which results in a mountain (as high as the tv) of heels.  I almost ALWAYS have a stack of junk mail on the counter.  The kitchen table is usually covered in recipes I’ve printed.  The bed is never made.  Dirty clothes are thrown on the closet floor next to the hamper.  etc etc etc.

So we did a complete cleaning session from top to bottom and everything looked great!  Even though our guests never came, I was thrilled that it motivated me to do housework.  And even though the house is perfectly acceptable, I still wanted to do more…

Is there anything better than a shopping trip filled with only baking ingredients?

Recipe adapted from: RecipeGirl

So I know this post is about Butterfinger Brownies, but I feel I owe something to my saveur préférée (thank you Google translate).  The brownies in the bottom of that pic are my Snickers Brownies, and oooh la la they are good!

That being said, the brownie of this hour is butterfinger.  Have you ever bitten into a Butterfinger and really given thought to the flavors?  For being covered in chocolate and a “peanut butter” flavored filling, it really isn’t sweet.  And, if you ask me, it doesn’t taste like peanut butter either.  So don’t be expecting a peanut butter brownie, because you ain’t gonna get it  :)

What I like about this brownie is that it’s different.  It’s almost… bittersweet?  I don’t have the most refined palate, but this isn’t your typical brownie.


  • 4 oz unsweetened chocolate
  • ½ cup softened butter
  • ½ cup creamy peanut butter
  • 2 cups light brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup AP flour
  • 16 (.65oz) chopped Butterfinger candy bars.


  1. Preheat oven to 325 degrees F
  2. Line a 13×9 inch pan with foil and then grease the foil
  3. Melt chocolate in the microwave.  Set aside.
  4. Combine butter, peanut butter, and brown sugar with an electric mixer.  Beat in eggs and vanilla extract.  Mix in melted chocolate.  Blend in flour.  Set aside about 3/4 cup of the Butterfingers, and stir in the rest.
  5. Spread into prepared pan.  Top with the reserved Butterfingers.
  6. Bake 25-35 minutes, until toothpick inserted into the center comes out clean.  Let cool completely.
  7. Cover with plastic wrap and refrigerate until chilled.
  8. Remove all foil before cutting.

And of course I always have an audience when there are good smells coming from the kitchen



 Recipe adapted from: Eggs on Sunday

These cookies win me first prize at every competition (as long as my dad is the judge)  :)

I have never made them where they haven’t come out perfectly, therefore they are a great go-to recipe for company or gifts.  Thick, chewy, and loaded with nuts.


  • 2 cups AP flour
  • 1 tsp salt
  • ¾ tsp baking soda
  • 1½ sticks unsalted butter, at room temperature
  • ½ cup crunchy (or extra-crunchy) peanut butter
  • 1 cup sugar
  • 2/3 cup packed light brown sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 12 oz bittersweet chocolate; store-bought chips or chopped into chunks
  • ½ cup chopped walnuts
  • ½ cup chopped pecans


  1. Preheat oven to 375 degrees F
  2. Combine the flour, salt and baking soda.  Whisk to combine.
  3. Put butter and peanut butter in the mixer bowl and beat on medium for 1 minute.  Mixture should be smooth.
  4. Add the white and brown sugars and beat for about 2 more minutes.  Beat in vanilla.
  5. Add the eggs one at time, beating until combined.
  6. Reduce mixer to low and gradually add the flour mixture to fully incorporate.
  7. Gently mix in the chocolate chips and nuts (either on the lowest setting or by hand)
  8. Refrigerate the dough for about 15 minutes.
  9. Line baking sheet with parchment paper.  Drop dough onto sheet by rounded tablespoonfuls.
  10. Bake for 10-12 minutes or until the center is golden brown.
  11. Let rest on the baking sheet for a minute or two and then transfer to cooling rack




Pretzel and Peanut Butter Truffles

Friday, January 21, 2011@ 12:18 PM

Recipe adapted from: The Girl Who Ate Everything

You know you want to take a bite out of that, don’t ya?

The ingredients

Chopped pretzels +

Peanut butter =

Yummy truffle stuffle

Roll into balls

Dip in chocolate

Sprinkle some toffee bits on top

Chill in the fridge

I don’t freak out trying to make my truffles perfect.  Remember that your cooking has home-made charm  :)


  • 1/2 cup crunchy peanut butter
  • 1/3 to 1/2 cup finely chopped salted pretzels
  • 1 box Baker’s semi-sweet chocolate squares
  • 1 bag Heath toffee bits for garnish


  1. Combine pretzels and peanut butter in a small bowl.
  2. This step isn’t necessary, but it will make it much easier:  Chill the mixture in the freezer until firm (15 minutes)
  3. Line a baking sheet with parchment or wax paper.
  4. Roll the peanut butter mixture into balls – roughly 2 tsps each.  Transfer to the baking sheet.
  5. Freeze until very firm (about 30 minutes)
  6. Following the directions on the box, melt the chocolate.
  7. Roll the frozen balls in melted chocolate and transfer back to the baking sheet.
  8. Sprinkle toffee on top and then refrigerate until the chocolate is set (about 30 minutes)

My truffles were quite large, so this recipe only made 7.  Adjust to your desire  :)

Peanut Butter-scotch Bars

Tuesday, October 26, 2010@ 8:49 AM

Recipe from: the Confident mom

I’m always amazed by how quickly time passes.  It seems like it was only last week that I saw this recipe and hit that Print button.  However, now that I go back to copy the link over I see that it was posted on June 14th.  Where has the time gone?

And I’m not even kidding when I tell you that these things are ridiculously easy to make!

The ingredients

Mix 'em up

Spread it out...

Top it off...

Let it chill

Serve it up


  • 1 cup light brown sugar
  • 1 cup light Karo syrup
  • 1 1/2 cups crunchy peanut butter
  • 7 cups Rice Krispies
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips  (I only used 3/4 cups of the butterscotch chips because I wanted a more mild flavor)


  1. Combine brown sugar, Karo syrup, and peanut butter over medium heat until melted and blended together.
  2. If you use a large pan, remove it from the heat and then you can add the Rice Krispies straight to the pot… otherwise transfer to a large mixing bowl and stir together.
  3. Spread the mixture in a 9×13 pan.
  4. Melt chocolate and butterscotch chips together and spread evenly over the Rice Krispies mixture.
  5. Cool in refrigerator until the chocolate hardens and then cut into squares.  (I did brownie-sized squares, but I think next time I’ll cut them into smaller bite-sized cubes.)

Cocoa Krispies Cookies

Monday, September 20, 2010@ 9:33 AM

I apologize in advance for not taking better pictures, but I was running late for my book club yesterday and didn’t pause to think about it.

I really liked these cookies.  They weren’t overly sweet, and had a great taste different from the typical chocolate chip.  And have I mentioned how easy they are?  It’s great to make things from scratch when it’s easy :)


  • 1/2 cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 cups Cocoa Krispies


  1. Heat oven to 350.
  2. Cream butter and sugar until fluffy.
  3. Add the egg and the vanilla & beat well.
  4. Stir in flour, baking soda, and salt & mix well.
  5. Stir in the Cocoa Krispies.
  6. Drop rounded teaspoons onto a greased baking sheet.
  7. Bake for 10-12 minutes and remove immediately.  (I baked for 12 minutes and the edges were well done)