Blueberry Lemon Bread

lemon bread


1/3 cup butter, melted
1 cup white sugar
1 lemon, juiced
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon zest
1 cup fresh blueberries
2 tablespoons lemon juice
1/4 cup white sugar


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×4 Inch loaf pan. In a medium bowl, mix flour, baking powder and salt together and set aside.

2. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, and beat well. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared 8×4 inch loaf pan.

3. Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over cake while still warm.


Peanut Butter Crispy Bites

Peanut Butter Crispy Bites


  • 1/4 cup (1/2 stick) butter or margarine
  • 40 large marshmallows or 4 cups miniature marshmallows
  • 1/2 cup REESE’S Creamy Peanut Butter
  • 5 cups crisp rice cereal
  • CHOCOLATE DRIZZLE (recipe follows, optional)


  1. 1 Butter 13x9x2-inch pan.
  2. 2 Melt butter in large saucepan, over low heat. Add marshmallows; cook, stirring constantly, until marshmallows are melted. Remove from heat. Add peanut butter; stir until melted.
  3. 3 Add cereal; stir until well coated. Immediately press mixture evenly in prepared pan. Cool; cut into squares or triangles. Drizzle with CHOCOLATE DRIZZLE, if desired. About 24 pieces. CHOCOLATE DRIZZLE; Place 1/2 cup HERSHEY’S Milk Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until chocolate is melted and mixture is smooth when stirred.

Reese’s Peanut Butter Brownies

PB Fun Brownies

All I can say for this recipe is OMG!!!


  • 1/2 cup (1 stick) butter or margarine
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 6 tablespoons HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1-1/3 cups (8-oz. pkg.) REESE’S Minis Peanut Butter Cups,divided


  1. 1 Heat oven to 350 F. Grease 8- or 9-inch baking pan.
  2. 2 Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Set aside 8 to 10 mini peanut butter cups; stir remaining cups into batter. Spread batter in prepared pan.
  3. 3 Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
  4. 4 Place remaining peanut butter cups in small microwave-safe bowl. Microwave at MEDIUM (50%) 15 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over brownie surface. Refrigerate until drizzle sets up. Cut into bars. About 16 bars.

Reese’s Peanut Butter Cup-Chocolate Rice Krispie Treat Recipe


Makes 2 dozen treats
Total Prep and Cooking Time: 30 minutes

6 tablespoons unsalted butter, plus about 2 teaspoons to grease the pans
2-1/4 cups marshmallows
2 tablespoons cocoa powder
3-3/4 cups rice cereal (I use Erewhon Crispy Brown Rice, Gluten-Free)
24 mini Reese’s Peanut Butter Cups
3/4 cup semi-sweet chocolate chips

Lightly grease two mini muffin pans (1 dozen each) or one mini muffin pan (2 dozen each) with the 2 teaspoons of butter, and unwrap the peanut butter cups. Set aside.

In a large pot over medium heat, melt the butter with the marshmallows.  Stir in the cocoa powder and blend.  Turn off the heat, add the cereal, and stir to coat completely.


Let the cereal mixture cool only until you can touch it.  It has to be somewhat warm to form the treats.  Divide the mixture fairly evenly amongst the muffin pans, adding some into each muffin “cup” — just enough to form a layer about 1/4-inch thick on the bottom and sides.  Before you move on, preheat the oven to 350 degrees.


Place a peanut butter cup into each cereal “shell” you’ve made.


Then use a flat-bottomed, metal spatula to firmly press down on each one — this will ensure the peanut butter cup fills all the tiny crevices.


Now you can evenly divide the chocolate chips on top of each treat.  Pop the pan(s) in the oven just long enough to melt the chocolate chips, about 4 minutes.  As soon as they come out of the oven, use a small, flat spreading knife to smooth the melted chocolate to coat the surface of each treat.

Let set at room temperature for at least an hour before serving.  (To firm the top up more quickly, place in the refrigerator for about ten minutes.)


Best Chocolate Chip Cookies

Prep Time: 20 Min
Cook Time: 10 Min
Ready In: 1 Hr


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Heavenly Chipped Chocolate and Hazelnut Cheesecake

Prep Time: 1 Hr

Cook Time: 1 Hr

Ready In: 3 Hrs


  • 1/3 cup semisweet chocolate chips
  • 1 1/2 cups vanilla wafer crumbs
  • 3/4 cup hazelnuts – toasted, skinned and coarsely chopped
  • 2 tablespoons white sugar
  • 3 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs, lightly beaten
  • 3 tablespoons hazelnut liqueur
  • 1 cup semisweet chocolate chips
  • 2/3 cup semisweet chocolate chips
  • 13 skinned, toasted hazelnuts
  • 4 tablespoons sour cream
  • 1 tablespoon hazelnut liqueur


  1. Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
  2. In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
  3. Bake at in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
  4. Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
  5. To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.