#deesserts

I love my senior section so much <3 So many great trips and so much free stuff

Deesserts, Glasgow, Scotland

Peanut Butter, Marshmallow, Chocolate Covered Oreos

12 Oreo Cookies

12 teaspoons peanut butter

12 Tablespoons Marshmallow Cream

½ Cup semi-sweet chocolate chips

2 Tablespoons heavy cream

1. Place Oreos onto a wax paper covered baking sheet. Spoon peanut butter evenly over Oreos, spreading gently. With cookie scoop, place marshmallow cream over peanut butter layer. Place entire baking sheet of oreos into freezer for 30 minutes or until firm.

2. Place chocolate chips into a microwave safe bowl and heat in 30 second intervals until chips are melted. Stir in heavy cream until shiny and smooth. If not smooth, add a touch more cream until smooth and shiny. Spoon chocolate over cookies, spreading carefully around edges. **If marshmallow cream starts peeking through a few minutes after coating with chocolate, just add additional chocolate over white areas.**

3. Place in refrigerator to chill for 30 minutes and serve. Keep any leftovers in refrigerator.

Cinna-Bun Butter cakes in a Jar

1 yellow butter cake mix, I used Betty Crocker

1/2 cup canola or vegetable oil

1/2 cup sour cream

3 eggs

1 small package vanilla instant pudding mix

1/2 cup all-purpose flour

1/2 cup light packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

4 tablespoons (1/2 stick) unsalted butter, cold

1. Preheat oven to 350 degrees F. and spray baking jars of choice with non-stick cooking spray.

2. Place cake mix, oil, sour cream, eggs, and pudding mix into the bowl of a stand or electric mixer, beating until well combined, about 1 minute.

3. Place flour, brown sugar, cinnamon, and salt into a medium bowl, mixing to combine. Cut cold butter into small cubes, add to flour mixture and use a pastry cutter or a fork and cut butter into mixture until well combined and crumbly. Takes a good 5 minutes.

4. Depending on the size of jar you use, this step will be different for every size. For the tiny jars I used, I placed about 2 tablespoons cake mix into the bottom, topped with 2 tablespoons cinnamon mix and topped with another 1 tablespoon of cake mix. No matter what size of jar you use, only fill it 1/2 full or you’ll end up slicing off the top that bakes over the top. Use your best judgement according to the size jar you are using. Layer cake mix and cinnamon topping until you reach 1/2 full of your jar.