Browse Tag by No-Bake
Cookies, No-Bake

Avalanche Cookies

Avalanche Cookies are an easy, no-bake treat loaded with peanut butter, white chocolate, milk chocolate, and marshmallows. This Rocky Mountain Chocolate factory copy-cat is sure to please!

Avalanche Cookies from butterloveandcowboys.com

Avalanche Cookies are delicious. That’s it. Enough said. But I will fill you in on them a little bit more :). So Rocky Mountain Chocolate Factory sells what they call “Avalanche Bark”. I have been there once, but didn’t actually try it, because years before I had started making these cookies at home and decided that was all I needed. Plus, it is waaaay cheaper to just go and whip up these not so beautiful, but oh-so-tasty cookies myself.

Avalanche Cookies from butterloveandcowboys.com

Many years ago, I discovered that white chocolate and peanut butter make one of the most fantastic flavor combinations. I don’t know what it is, but the sweet of white chocolate and the flavor of peanut butter just make me wanna sing and are thereby the biggest part of these cookies’ success.

It’s June, therefore my kitchen is warming, up so recipes that don’t require an oven are extra handy this time of year. I promise that they aren’t just easy and convenient, they are super yummy, even though they are kind of ugly! I’ve decided that ugly desserts are kind of hard to photograph, but nonetheless some of the ugliest treats I make are some of my favorites.

Avalanche Cookies from butterloveandcowboys.com

Also, these cookies tend to be kind of goopy, but if you feel the need to firm them up, just pop them in the fridge for a little bit. WordPress insists goopy isn’t a word, but I thought it was so I’m using it.

Avalanche Cookies from butterloveandcowboys.com

Avalanche Cookies from butterloveandcowboys.com

Avalanche Cookies from butterloveandcowboys.com

Here’s to summer, and no-bake recipes, and peanut butter!

Avalanche Cookies
Avalanche Cookies are an easy no-bake cookie loaded with white chocolate, peanut butter, marshmallows, and milk chocolate.
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup milk chocolate chips
  2. 2 1/2 cups white chocolate chips
  3. 1 tablespoon vegetable oil
  4. 1 1/2 cups peanut butter
  5. 1/2 teaspoon vanilla
  6. 3 cups rice crispies
  7. 1 1/2 cups mini marshmallows
Instructions
  1. Place the milk chocolate chips in a bowl or plastic container and place in the freezer to avoid melting them once they are mixed into batter.
  2. Melt the white chocolate chips with the vegetable oil in the microwave, at 60% power, in 30 second increments. Stir in between each 30 second increment. Once the white chocolate is melted, add the peanut butter and stir to combine. Add the vanilla and combine again. Add rice crispies and combine. Allow this mixture to cool to room temperature or until barely warm. This should only take around 5 minutes or less.
  3. Next, fold in the marshmallows and then the milk chocolate chips. Scoop out about 2-3 tablespoon portions of the mixture to form cookies and place them on parchment paper. Allow to harden. Sometimes I place them in the fridge so they will harden faster. Enjoy!
Notes
  1. Makes about 15-18 cookies, depending how big you make them.
Adapted from The Slow Roasted Italian
Adapted from The Slow Roasted Italian
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
No-Bake

Decadent Hot Fudge Sauce

Decadent Hot Fudge Sauce is simply what the title touts, pure decadence! This silky smooth sauce perfectly balances the richness of dark chocolate and the sweetness of milk chocolate.

Decadent Hot Fudge Sauce from butterloveandcowboys.com

I’m convinced I’ve been addicted to hot fudge sauce since I was born. I can never remember not positively loving it. Nor can I ever remember a day where I thought vanilla ice cream was complete without it. As a teenager, one of my favorite things to do late at night was head upstairs and make myself a little mini portion of hot fudge in the microwave to go over a bowl of ice cream, very quietly, so as not to wake anybody. If I really wanted a treat, I would also warm up a little peanut butter and pour it on top of the ice cream too. So maybe I didn’t start eating ice cream with hot fudge the day of my birth, but I have always been a hot fudge snob.

My Mom made hot fudge all the time growing up. She never bought it. Even the thought of her buying it sounds utterly ridiculous, because she made it so much. Like mother like daughter, I have never bought it either. On occasion I may find that a store-bought bottle of hot fudge looks a little tempting, but as soon as I flip the jar and see the ingredients listed on the back, I’m not tempted anymore. Not when I know I can head home and have Decadent Hot Fudge Sauce, made with loads of cream and butter, ready in ten minutes. Butter saves the day again.

A couple of years ago or so, I posted this Hot Fudge Sauce. Now, I’m not going back on my word, because I still adore that recipe, but we eat hot fudge so much if I made the same recipe every time, we would easily get sick of it. So why would I be a stingy girl and not share other delectable hot fudge recipes with you?!

Decadent Hot Fudge Sauce from butterloveandcowboys.com

I’ve been making Decadent Hot Fudge Sauce for a couple of years now. It’s a Ree Drummond original, tweaked to my liking. The first time I made her recipe, my sister and I sat up late eating spoonfuls of it. Before we knew it, it was gone! Really, how does that happen? 

Though I loved the original recipe, I am not a heavy dark chocolate fan and it was a bit more dark tasting than I prefer. So…I tested that recipe over and over again. I added twice the sugar, I added half the cocoa, but it never worked out. A thicker hot fudge is my preference as well, not too thick, but thick enough. So…I continued testing to make it a little bit thicker. I added less cream, I boiled it down until it was thicker, but it still just wasn’t quite right. 

Decadent Hot Fudge Sauce from butterloveandcowboys.com

Finally, I realized I was making the whole situation harder than it needed to be. One day, I decided to add some milk chocolate chips to make it sweeter. Not only did that simple addition make the sauce sweeter, but thicker. It was the best of both worlds and Decadent Hot Fudge Sauce turned into perfection.

Decadent Hot Fudge Sauce from butterloveandcowboys.com

Decadent Hot Fudge Sauce from butterloveandcowboys.com

Friends don’t let friends eat store-bought hot fudge. Plus, if you already have some ice cream in the freezer, hot fudge drenched ice cream is one of the quickest and easiest treats of all time! 

Decadent Hot Fudge Sauce
Serves 6
Decadent Hot Fudge Sauce is a silky smooth chocolate sauce that makes a regular bowl of ice cream complete.
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup sugar
  2. 1 cup cocoa powder
  3. 1 cup cream* (see note)
  4. 1/2 cup butter
  5. 1 teaspoon vanilla
  6. 2/3 cup milk chocolate chips **(see note)
Instructions
  1. In a medium sized sauce pan, stir together the sugar and cocoa. Add the cream and stir. Turn the heat to medium-low and add the butter and vanilla. Once the mixture begins to melt, add the chocolate chips. Continue heating until fully melted. Store leftovers in the fridge.
Notes
  1. *If you want the sauce to be a little thinner, use a little extra cream. I have found when I make it with heavy cream, I may need to add a few extra tablespoons to thin in out.
  2. **If you want the hot fudge to be sweeter, simply add more milk chocolate chips.
Adapted from The Pioneer Woman
Adapted from The Pioneer Woman
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
No-Bake

Edible Chocolate Chip Cookie Dough

Edible Chocolate Chip Cookie Dough is an easy and delicious treat for all the cookie dough lovers out there! Whatever could be more appropriate for a cookie dough lover than a couple scoops of this delicious mixture is beyond me.

Edible Chocolate Chip Cookie Dough from butterloveandcowboys.com

I love hot cookies, I LOVE THEM! And I just happen to have a really, really, really great chocolate chip cookie recipe that you can find by clicking, here. My love of hot cookies runs deep and is sincere, but I am a little high maintenance about cookies as well. If the cookies aren’t hot and fresh from the oven, I’d rather have the cookie dough. 

Whenever hot cookies aren’t possible, scoop me up a bowl of this Edible Chocolate Chip Cookie Dough and I will be happy as a lark, happier in fact. It took some trial and error to get the dough to that “just right” phase of taste and texture, but I believe I finally arrived at that point with these proportions. Of course, you will find these proportions listed in the recipe below.

Edible Chocolate Chip Cookie Dough from butterloveandcowboys.com

Edible Chocolate Chip Cookie Dough from butterloveandcowboys.com

Edible Chocolate Chip Cookie Dough from butterloveandcowboys.com

As a little teaser, this Edible Chocolate Chip Cookie Dough recipe was created particularly for a certain dessert that I made several weeks ago. And I have been dying to share it with you! In this recipe to come, Edible Chocolate Chip Cookie Dough is one of the many things that takes a universally loved dessert and makes it outrageous. This recipe is one of those mind-blowing desserts that is just too delectable for it’s own good. In reality, it’s more-so that it’s too delectable for my own good.  

Until then, happy Edible Chocolate Chip Cookie Dough eating!

PS. Click subscribe in the right hand column and never miss a recipe :).

 

Edible Chocolate Chip Cookie Dough
Serves 4
Edible Chocolate Chip Cookie Dough is an easy and delicious treat for all the cookie dough lovers out there.
Write a review
Save Recipe
Print
Total Time
10 min
Total Time
10 min
Ingredients
  1. 3/4 cup butter, soft
  2. 1 cup brown sugar
  3. 1 teaspoon vanilla
  4. 1 1/4 cups flour
  5. 1/8 teaspoon salt
  6. 1 cup milk chocolate chips
  7. milk, optional
Instructions
  1. Cream the butter and sugar 2-3 minutes. Add vanilla and mix about 1 minute. In a separate bowl combine the flour and salt. Gradually add flour/salt to the butter/sugar mixture. At first it may look too crumbly, like the dough won't come together, but just keep mixing OR work it through with your hands and it will come together. I thought this was the perfect cookie dough texture, but if you want it to be a little stickier, just add a little milk until your desired texture is reached. Fold in the chocolate chips. Enjoy! Refrigerate leftovers.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Bread Sweets

Pumpkin Cinnamon Roll Dip

Pumpkin Cinnamon Roll Dip is a delectable warm dip full of pumpkin flavor and fall spices. It is swirled with cinnamon roll filling and served with graham crackers or Oreo’s. I also made cinnamon bread sticks to go along with it and that was delicious!

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

I cannot ever get enough of fall desserts. They are some of my favorite treats of the entire year! All things pumpkin are at the top of that list as well. Pumpkin Cinnamon Roll Dip is such an easy and tasty addition that fits that bill…so well. 

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin and cinnamon roll flavors just go together. Cinnamon rolls are fall in and of themselves, but with pumpkin added, it is even better.

My Cowboy totally took these next two pictures for me. Isn’t he a rock star? He especially is because I am really bossy and sometimes snappy when I need camera help, but he helps me anyway. Bless him. I have discovered through food blogging, that it is really hard to hold a camera to take a picture and use your hand in the photo. My choice is either use My Cowboy for a hand model or have him snap a few shots while I hand model. We did some of both :).

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip is waiting for you! Enjoy!

PS. Subscribe in the right hand column and never miss a recipe 🙂

Pumpkin Cinnamon Roll Dip
Serves 4
A delectable warm dip filled with pumpkin flavor and fall spices, and swirled with cinnamon roll filling!
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 8 oz cream cheese
  2. 2/3 cup sugar
  3. 1/3 cup pumpkin puree
  4. 1 teaspoon vanilla
  5. 1 1/2 teaspoons cinnamon, divided
  6. 3 tablespoons butter
  7. 1/3 cup brown sugar
  8. 1/8 teaspoon nutmeg
Instructions
  1. 1. Preheat oven at 375 degrees F. Beat the cream cheese and sugar until creamy. Add pumpkin puree and vanilla. Mix until well combined. Add 1/4 teaspoon of the cinnamon. Spread in a greased baking pan. The best thing I had for this amount of dip was a loaf pan so that is what I used. A six-inch cast iron skillet would work or any other similar sized dish.
  2. 2. For the cinnamon roll filling, cream the butter and brown sugar. Add remaining cinnamon and the nutmeg. Placed tablespoon size drops of the mixture evenly over the cream cheese/pumpkin layer. Swirl in the cinnamon roll filling with a butter knife. Bake about 10 minutes or until warm through. Serve warm with graham crackers or Oreo's. I did homemade cinnamon sticks and that was yummy too! We also thought this dip was tasty cooled as well. Refrigerate leftovers.
Adapted from Lauren's Latest
Adapted from Lauren's Latest
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
No-Bake

Edible Pumpkin Chocolate Chip Cookie Dough

Edible Pumpkin Chocolate Chip Cookie Dough is the perfect combination of fall flavors and chocolate. It is so quick and easy to throw together and is so tasty! 

I know I can’t be alone when it comes to a love of cookie dough. Don’t get me wrong, because I love hot cookies! Regardless of that deep and sincere love I feel, sometimes I encounter this problem. Maybe you have encountered it too? You know the problem where you are so full of cookie dough that by the time the cookies are baked, you aren’t hungry for hot cookies anymore?

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

I mean, come on, you’ve got this rad cookie dough sitting in front of you and the cookies are in the oven. What’s a girl to do?  It’s just a big, fat dilemma to me sometimes.

Pumpkin Chocolate Chip Cookie Dough will totally eradicate that dilemma for the day, because naturally, you don’t need to worry about the whole baking part. You completely skip that step and just get to eating. Now that is my kind of recipe!

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

This is it- my first pumpkin recipe of the season. It is an exciting post for me, because I adore all things fall and especially fall dessert! Not to mention all things pumpkin. There are many flavors out there when it comes to edible cookie dough. The most common tends to be chocolate chip. Pumpkin Chocolate Chip Cookie Dough is just like it, but with a touch of pumpkin, not too much, and a couple of common fall spices-cinnamon and nutmeg. 

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

If straight cookie dough is too sweet for you, I highly recommend treating this recipe as a dip for Oreo’s or graham crackers!

Don’t forget to subscribe and never miss a recipe!

Edible Pumpkin Chocolate Chip Cookie Dough
Serves 6
Edible Pumpkin Chocolate Chip Cookie Dough is the perfect combination of fall flavors and chocolate. It is quick to throw together and is so tasty!
Write a review
Save Recipe
Print
Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1/2 cup butter, soft
  2. 1 cup brown sugar, packed
  3. 1/2 cup pumpkin puree
  4. 1 teaspoon vanilla
  5. 2 cups flour
  6. 1/2 teaspoon cinnamon
  7. 1/4 teaspoon nutmeg
  8. 3-4 tablespoons milk or cream
  9. 1/2 cup milk chocolate chips
  10. 1/4 cup white chocolate chips
Instructions
  1. Cream the butter and sugar several minutes, until light an fluffy. Add pumpkin and vanilla. Mix well for about one minute. Add about half of the flour and all the cinnamon and nutmeg. Gradually add the rest of the flour. Add milk or cream until desired consistency is reached. I prefer a softer consistency so I added all of the cream. Fold in milk chocolate chips and white chocolate chips. Refrigerate leftovers. Enjoy!
  2. *If straight cookie dough is too sweet for you, it would taste great as dip for Oreo's or graham crackers!
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Cakes and Cupcakes, No-Bake

Crowd-size Cheesecake

Crowd-size Cheesecake starts with a crust of your choice- Golden Oreo, graham cracker, or a cake bottom. Topping the crust is a no-bake cheesecake layer, and to finish it off pile on your favorite pie filling! Crowd-size Cheesecake is thus named, because it is a great way to feed dessert to a crowd.

The cake crust is what is written in the original recipe, but when I made this about a month ago, I was in a hurry and quickly threw together a Golden Oreo Crust. It was delish! My filling of choice was cherry pie filling. You can use any pie filling. I hands down prefer to make my own pie filling, but there is something about canned cherry pie filling from the store that makes my world go ’round. Plus it makes topping this dessert an easy step.

I love this treat and it is a recipe that was a part of my childhood. This Crowd-size Cheesecake recipe originally comes from a close family friend. There are many recipes from her that are some of my favorites, and that is especially meaningful to me because she passed away a few years ago.

Crowd-size Cheesecake from butterloveandcowboys.com

One reason I am so passionate about baking and cooking is because of the experience. I love food. I always have and I always will. Enjoying good food was a huge part of life in the household I grew up in. My Mom is one of the best cooks/bakers around and largely because of that, food is a big deal to me. 

Eating food isn’t just eating, it is an experience. For example, when I ate this for the first time in many years about a month ago, it made me nostalgic. It reminded me of my childhood and our family friend who is no longer with us. At times, making her recipes, helps me feel connected to her. I love that I can experience sweet things like that through baking and food. 

Crowd-size Cheesecake from butterloveandcowboys.com

Crowd-size Cheesecake from butterloveandcowboys.com

Crowd-size Cheesecake from butterloveandcowboys.com

Crowd-size Cheesecake from butterloveandcowboys.com

Crowd-size Cheesecake is intended for a cookie sheet, but can also easily be halved to fit in a 9×13 if you don’t have that big of a crowd! This is a great summer recipe I hope you enjoy!

Don’t forget to subscribe and never miss an update!

Crowd-size Cheesecake
Serves 32
Crowd-size Cheesecake starts with a crust of your choice- Golden Oreo, graham cracker, or a cake bottom. Topping the crust is a no-bake cheesecake layer and to finish it off pile on your favorite pie filling! A great summer dessert!
Write a review
Save Recipe
Print
*Crust
  1. 20 graham crackers, crushed +1 cup butter, melted
  2. OR
  3. 2 15 oz package Golden Oreo's, crushed + 1 cup butter, melted
  4. OR
  5. 1 box white or yellow cake mix and ingredients on the package
No-Bake Cheesecake Filling
  1. 2 8 oz packages cream cheese, soft
  2. 2 8 oz tubs Cool Whip
  3. 3 cups powdered sugar
Topping
  1. 2-3 21 oz cans pie filling, flavor of your choice. (I prefer cherry on this recipe)
Instructions
  1. 1. If making the graham cracker crust, combine the graham crackers and melted butter. Press into a large, greased cookie sheet and bake at 325 degrees F for 8 minutes. Cool completely.
  2. If making the Golden Oreo Crust, combine Oreo's and melted butter. Press into a large cookie sheet. Set aside.
  3. If making the cake crust, preheat oven @ 350 degrees F. Prepare cake batter according to instructions on the package and bake in a large, greased cookie sheet for15-20 minutes. Cool completely.
  4. 2. For the no-bake cheesecake filling, beat the cream cheese until smooth. Add the powdered sugar and mix until well combined. Fold in the Cool Whip. Spread over the crust of choice.
  5. 3. Spread pie filling of choice evenly over the top of the no-bake cheesecake layer. Refrigerate at least 2-3 hours or overnight.
Notes
  1. *You can use any of these three options for the crust bottom.
  2. This recipe is also easily halved for a 9x13 pan.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
No-Bake

No-Bake Reese’s Cups

No-Bake Reese’s Cups start with Oreo chunks piled beneath a rich and creamy peanut butter layer. To finish off, extra pieces of Reese’s and chocolate top this decadent dessert. As always, no-bake anything is what keeps me sane in my hot kitchen this time of year!

Last week, the youngest cowboy in My Cowboy’s family got hitched! His pretty little lady asked me to do the desserts for the reception. Happily, I accepted! I brooded for months about what to make. This Cowboy and his bride are both local, so I knew it would be a well-attended reception and it sure was. Therefore, whatever I decided on, I wanted it to be good! I tested, created, improved, and recreated recipes for months. 

My Cowboy quickly became a beneficiary of the project. 

No-Bake Reese's Cups from butterloveandcowboys.com

No-Bake Reese's Cups from butterloveandcowboys.com

As time went on, I caught wind of how many people they were planning on for the reception, and knowing it was a summer wedding, I decided no-bake treats for the win. As I pinterest-ed  (ya, it’s totally a thing) wedding dessert ideas, I saw many cute pins with no-bake cups. No-bake, single serve, and cute- perfect for a wedding! 

Before my list of flavors even began, I knew without a doubt, Reese’s Cups would have it’s place at this celebration. Reese’s and peanut butter just aren’t even a question with me. I also knew I wanted varied flavors, with the hopes that everybody could find a flavor they like and have a perfectly, happily satisfied sweet tooth. 

My test kitchen eventually produced what I shall call the final four. The other three recipes will be coming at you soon. Unsurprisingly, Reese’s Cups proved My Cowboy’s and I’s favorite! 

No-Bake Reese's Cups from butterloveandcowboys.com

 

No-Bake Reese's Cups from butterloveandcowboys.com

No-Bake Reese's Cups from butterloveandcowboys.com

No-Bake Reese's Cups from butterloveandcowboys.com

No-Bake Reese's Cups from butterloveandcowboys.com

No-Bake Reese's Cups from butterloveandcowboys.com

 

No-Bake Reese's Cups from butterloveandcowboys.com

 

The evening of the reception, as we packed and carried the hundreds of dessert cups, my little heart felt so satisfied. You know the feeling of taking pride in your work? I’m not talking about about an excessive ego that feels YOU are the only one who can do things and do them right, but that feeling of knowing your hard labors produced results you are pleased with. Over the months of testing, I became very proud of all the recipes I produced and to see them all done, to know they were tasty, and know the were enjoyed at the wedding made my night. 

Now, treat yourself to these Reese’s Cups this weekend! I worked hard to provide you with this recipe :D.

No-Bake Reese's Cups
Serves 8
No-Bake Reese's Cups start with Oreo chunks piled beneath a rich and creamy peanut butter layer. To finish off, extra pieces of Reese's and chocolate top this decadent dessert.
Write a review
Save Recipe
Print
Ingredients
  1. 16-20 Oreo's, in chunks
  2. 8 oz cream cheese
  3. 1 cup peanut butter
  4. 1 1/2 cups powdered sugar
  5. 8 oz Cool Whip
  6. 6 Reese's, chopped
  7. Chocolate Syrup, for drizzling
Instructions
  1. Place chunked Oreo's in the bottom of 8 5 oz cups. I probably filled them about an inch high with the Oreo's. I used 5 oz plastic cups, but you can use whatever you have on hand. I thought 5 oz was a good single serving size. Just remember if you use larger cups, there won't be as many servings.
  2. Beat cream cheese and peanut butter until smooth and completely combined. Add powdered sugar and combine. Fold in the Cool Whip. *Refrigerate the peanut butter filling for 2-3 hours. Once chilled, Place the peanut butter mixture on top of the Oreo chunks. Leave a little space at the top of the cup, because they are easier to eat that way.
  3. Top with Reese's chunks and drizzle with chocolate syrup. Keep refrigerated. Enjoy!
Notes
  1. *You can also wait to refrigerate the filing until after it is placed in the cups. It will take less time to chill, but I prefer to do it the other way around, because the longer the filling sits on the Oreo's, the more likely the Oreo's are to become soggy, but they are usually fine for about a day. So I generally only make up as many as we will eat that day. Keep the filling in the fridge if you choose to do it this way and just pull it out whenever you are ready to make more cups!
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

 

Brownies and Bars, No-Bake

No-Bake Cookie Dough Bars

No-Bake Cookie Dough Bars are a rich treat that will heavily satisfy any sweet tooth. They are yet another great way to enjoy cookie dough. In addition to tastiness, these simple bars come together in a cinch. A sweet cookie dough filling is topped with a chocolate and peanut butter mixture that will make you want to sing.

Cookie Dough Bars from butterloveandcowboys.com

Cookie Dough Bars from butterloveandcowboys.com

It’s that time of year again-you know, the time where we frantically search for ways to avoid turning on the oven. These Cookie Dough Bars will happily comply with your heat-free request. The topping can even be whipped up using the microwave. I know it and you know it-these Cookie Dough Bars have the potential to become one of your best friends this summer.

Cookie Dough Bars from butterloveandcowboys.com

Cookie Dough Bars from butterloveandcowboys.com

Cookie Dough Bars from butterloveandcowboys.com

Cookie Dough Bars from butterloveandcowboys.com

Cookie Dough Bars from butterloveandcowboys.com

In the mood for even more cookie dough? These cookie dough frosted brownies are another fantastic way to eat cookie dough, with or without the brownie!

No-bake Cookie Dough Bars
Serves 9
No-Bake Cookie Dough Bars are a rich treat that will heavily satisfy any sweet tooth. A simple cookie dough filling is topped with a chocolate and peanut butter mixture that will make you want to sing.
Write a review
Save Recipe
Print
Cookie Dough Filling
  1. 1/2 cup butter
  2. 3/4 cup brown sugar
  3. 1/2 teaspoon vanilla
  4. 2 cups flour
  5. 14 oz sweetened condensed milk
  6. 2 cups milk chocolate chips
Topping
  1. 1 cup peanut butter
  2. 3/4 cup milk chocolate chips
Instructions
  1. 1. Grease a 9x9 inch pan. To prepare the cookie dough filling, cream the butter and brown sugar until light and fluffy. Add vanilla and mix. Alternately add the flour and sweetened condensed milk. Fold in the chocolate chips.
  2. 2. For the topping, micowave the peanut butter and chocolate chips in increments of 30 seconds at a power level of 60 percent, until melted. Stir in between each thirty second increment. Spread the topping on top of the bars. Chill bars for about one hour or until the topping is firm. You can pop them in the freezer to chill more quickly. These bars keep best covered and refrigerated. Enjoy!
Adapted from Life's Simple Measures
Adapted from Life's Simple Measures
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
No-Bake

Cherry Cream Salad

Cherry Cream Salad is all of your fruit salad dreams come true. It is fruity, creamy, sweet, and so easy to make. This salad just happens to have a can of pie filling. Yes, it is that divine. Not only is this Cherry Cream Salad full of sugar-y goodness, but it even has an extra healthy surprise thrown in, giving it an amazing texture.

Cherry Cream Salad from butterloveandcowboys.com

This recipe with it’s whole grain additive is a Chef Brad original. He has a show called “Fusion Grain Cooking” on BYU’s satellite station, BYUtv. My sister Jinny introduced me to Chef Brad and his cooking a few years ago. His recipes specialize in incorporating whole grains into just about everything! 

This may come as a surprise based on the simple fact that I run a dessert blog, but I am very passionate about health and fitness. I truly believe you are what you eat and fueling my body with things that are good for it is so important to me. I definitely leave some room in my diet for sweets however, because I believe moderation is one of the healthiest rules to live by. I am also a stickler about ensuring the majority of the grains I consume are whole grains. And that just happens to be what Chef Brad is all about!

Chef Brad taught me that Cherry Cream Salad may not be a healthy dish, but that doesn’t mean you can’t add some cooked kamut to give your body a little something that it will thank you for. If you don’t have kamut, don’t fret. You can certainly make and enjoy this salad without the addition of kamut, but it gives it a texture I absolutely adore!

Cherry Cream Salad from butterloveandcowboys.com

Cherry Cream Salad from butterloveandcowboys.com

Not only did Jinny introduce me to Chef Brad and his whole grain ways, but she also introduced me to this Cherry Cream Salad. She made it for Thanksgiving last fall and it immediately made its way onto my list of favorite fruit salads. My Mama and I decided we just had to have it on our Easter menu this Sunday. 

Oreo Peanut Butter Apple Salad is another great fruit salad for Easter Sunday!

Cherry Cream Salad
A delicious, creamy, and sweet fruit salad that will perfectly top off any holiday meal.
Write a review
Save Recipe
Print
Ingredients
  1. 1 14 oz can sweetened condensed milk
  2. 12 oz Cool Whip
  3. 1 21 oz can cherry pie filling
  4. 1 20 oz can crushed pineapple, drained
  5. *1 1/2 cups cooked kamut
  6. **1/2 cup chopped pecans (optional)
Instructions
  1. In a large bowl mix the sweetened condensed milk and Cool Whip. Add the cherry pie filing and gently stir until incorporated and the salad turns pink. Add the pineapple, kamut, and nuts (if using). Keep refrigerated. Enjoy!
Notes
  1. *I have made this salad without the kamut and without the nuts. It still turns out great, but I love the texture the kamut adds.
  2. **I am not a fan of nuts in my dessert so I didn't add them, but for those who like the texture, I'm sure you'd love it!
Adapted from Chef Brad
Adapted from Chef Brad
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
No-Bake

Harry Potter Butterbeer

Harry Potter’s Butterbeer is a fun and delicious beverage that will take any H.P. fan straight to Hogsmeade. If you have no clue what Butterbeer or Hogsmeade is I promise you would still find this a tasty drink, especially for a Halloween party! Butterbeer has a cream soda base, mixed with a homemade caramel, and topped with whipped cream. So good.

My Cowboy and I have in fact been to Harry Potter World at Universal Studios in Orlando and tasted their Butterbeer. So I guess I like to think we have a little authority when it comes to this topic :).This recipe tastes exactly like the Butterbeer we had in Orlando, only a touch better, and it is way less expensive to make at home!

My sister’s family, My Cowboy, and me just celebrated October with our third annual Harry Potter party. Two years ago was our first official H.P. party. Two of my sisters and their combined nine kids, my parents, My Cowboy, and I did the whole shebang! The kids entered the house through platform 9 3/4 and shopped for their wands and robes in Diagon Alley. The sorting hat, with the help of technology the littles couldn’t quite figure out, literally spoke and sorted them to their appropriate house- GRYFFINDOR! We played a game of quidditch, then held potions and transfiguration lessons. The kids even got to buy candy at Honeyduke’s. Between my sister and I, we made cauldron cakes, Butterbeer, pumpkin pasties, and pumpkin juice. It was so fun and festive!

I realize if you aren’t a Harry Potter fan, most of that probably sounded like gibberish, but Harry Potter fan or not, you will love this tasty drink!

Butterbeer from butterloveandcowboys.com

Fall and Halloween time is the perfect time to have Harry Potter inspired treats, like this Butterbeer! If you couldn’t tell, we are total Harry Potter nerds. Before we were married, My Cowboy was not so much into Harry Potter. I told him he had to at least give H.P. an honest go by watching the movies through from start to finish. Eventually he got through them all and decided the stories weren’t so bad after all. These days, he loves the series almost as much as me and listens to H.P. podcasts at work. I’m so proud. Now he just needs to read all the books! 

Butterbeer from butterloveandcowboys.com

Butterbeer from butterloveandcowboys.com

Like I said, Harry Potter fan or not you will love this tasty drink!

Harry Potter Butterbeer
A tasty drink with a cream soda base, mixed with homemade caramel, and topped with whipped cream.
Write a review
Save Recipe
Print
Ingredients
  1. 1 1/2 cup cream, divided
  2. 1/4 cup powdered sugar
  3. 1 cup brown sugar
  4. 2 tablespoons water
  5. 4 tablespoons butter
  6. 1/4 teaspoon salt
  7. 1 teaspoon apple cider vinegar
  8. 2 liter bottle of cream soda
Instructions
  1. Place 1 1/4 cup of the cream and powdered sugar together and whip until stiff peaks form. Set aside. Combine brown sugar and 2 tablespoons of water in a small saucepan and bring to a boil. Cook for one minute and remove from heat. Stir in the butter, salt, apple cider vinegar, and remaining 1/4 cup of cream. Let cool to room temperature. I like to place it in the freezer a few minutes to quicken the cooling.
  2. To prepare for serving, place 8-12 oz of cream soda in a glass (I prefer to only drink 8 oz at a time as it is a pretty filling drink with the caramel and the cream). Pour 3-4 tablespoons of the caramel mixture into the cream soda and stir. Top with the whipped cream and drizzle with a little extra sauce if desired, for garnish. Enjoy!
Notes
  1. Adapted from The Huffington Post
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Next Posts