Chocolate Dipped Peanut Butter Cup Oreo's

Simplicity in a bite, but wonders in taste.


This desert will blow your mind, you literally do not know what you have in your hands when holding it before you. The amount of different tastes you encounter on this journey will not only leave you wanting more, but will give you post traumatic shock.


Ingredients
Oreos 24
Peanut Butter Cups 12

Melted chocolate

Sprinkles and/or coconut

Directions

1. Put the Oreo half with the cream on a cutting board.

2. Place a Reese’s Peanut Butter Cup on top.

3. Put another Oreo half with the cream on top and press down gently.
4. Dip the treat in melted chocolate. (Be sure to cover the whole thing in chocolate!)

5. Remove the UYC (Unidentified Yummy Creation) from the chocolate with a fork and set it on a baking sheet to harden.

6. Scatter some sprinkles on top of the Chocolate- Dipped Peanut Butter Cup Stuffed Oreos. You can choose whatever colour or colours you want.

Melt chocolate in a double boiler or just in the microwave!

Try and keep your hands off these, I dare you.

*Another cute idea would be to follow this exact steps but use mini oreos and mini peanut butter cups!*

Banana Trail Mix

This recipe can be adapted anyway you like to suit your taste more. Subbing in different nuts and dried fruit makes for more interesting and new ways to enjoy the same base of the recipe.

The recipe uses coconut oil  but that could defiantly be swapped with melted butter. As well, the banana could be swapped with yogurt, you just have to be aware that the final product may come out less sweet.

Ingredients

3/4 cup whole wheat pastry flour

1/2 cup oats

1 1/2 teaspoons baking powder

1/4 teaspoon table salt

1/2 teaspoon cinnamon

3/4 cup unsweetened shredded coconut, divided

1/3 cup chopped candied ginger

1/3 cup chopped dried cherries or cranberries

1/2 cup pecans, toasted and chopped

1/4 cup chopped dark chocolate (you can sub in chocolate chips)

1/2 cup virgin coconut oil, melted

1 cup ripe banana, mashed

1/4 cup honey

1 large egg, preferably at room temperature

1 teaspoon vanilla extract

1 tablespoon turbinado (raw) sugar

Instructions

1. Preheat oven to 375°F. Grease a 9-inch by 5-inch loaf pan (see note below on how to make muffins).
2. In a medium bowl, whisk together the flour, oats, baking powder, salt and cinnamon. Stir in 1/2 cup shredded coconut, then mix in the chopped ginger, dried fruit, pecans and dark chocolate.
3. In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and vanilla.*
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into your prepared loaf pan and sprinkle with the remaining 1/4 cup coconut. Top with a light sprinkle of turbinado (raw) sugar.
5. Bake for until a toothpick inserted into the center comes out clean, about 50 minutes or longer. Let the bread cool in the pan before slicing. This bread is dense and not very easy to slice; I found that my sharp paring knife worked better than a serrated bread knife.

*If your coconut oil goes back to its solid state when you’re stirring the batter, just warm the mixture for short 30 second bursts in the microwave, stirring between each, just until it is melted again. *