BUNS IN MY OVEN’S BEST DESSERTS

BUNSINMYOVEN.COM

BUNS IN MY

OVEN’S BEST

DESSERTSEasy dessert recipes your friends

and family will love!

TABLE OF

CONTENTS

3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Introduction

4 . . . . . . . . . . . . . . Peanut Butter Oatmeal Chocolate Chip Cookies

5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chocolate Cobbler

6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Loaded Reese’s Brownies

7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Salted Caramel Ritz Bars

8 . . . . . . . . . . . . . . . . . . . . White Chocolate Macadamia Nut Cookies

9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . No Bake Oatmeal Bars

10 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Confetti Sugar Cookies

11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Salted Caramel Cookie Cups

12 . . . . . . . . . . . . . . . . . . . . . . . . . . Peanut Butter Ball Stuffed Cookies

13 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Perfect Brownies

10 Best Dessert Recipes •

INTRODUCTIONHi there!

I’m Karly, a busy homeschooling mother of 2, trying my best to win in the kitchen, night after night.

I love cooking up easy dinner recipes to serve my family, but we all know that the real winner of dinner is DESSERT!

I’ve gathered up ten of our favorite dessert recipes right here in this ebook - ones that are always a hit, no matter who I serve them to. You’re going to love them!

Please enjoy this free e-book as a thank you for subscribing to my newsletter. I hope you’ll find the book and the emails you’ll be receiving from me in the coming months helpful and delicious while cooking for your own family.

- KARLY



PEANUT BUTTER OATMEAL

CHOCOLATE CHIP COOKIES

Prep Time: 10 minutes • Cook Time: 8 minutes • Total Time: 18 minutes • Yield: 30 cookies

I don’t know what my problem is, but I’m just addicted to the soft, buttery goodness that is a chocolate chip cookie. Of course, I can only make the same chocolate chip cookies so many times before I start seeking out

crazy things to go throwing in the mixer. And by crazy things, I almost always mean peanut butter.

INGREDIENTS

1/2 cup butter softened

1/2 cup peanut butter

3/4 cup brown sugar

1/4 cup white sugar

1 large egg

2 teaspoons vanilla

1 cup flour3/4 cup rolled oats

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup mini chocolate chips

1/2 cup regular chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

2. In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the egg. Stir in the vanilla.

3. In a medium bowl, combine the flour, oats, baking soda, and salt. Gradually add to the creamed mixture and beat until well combined.

4. Stir in the chocolate chips.

5. Drop spoonfuls of dough onto baking sheet 2 inches apart. Bake for 8 minutes exactly.

6. Let the cookies set on the baking sheet for 5 minutes to set up before transferring to a wire cooling rack.


CHOCOLATE COBBLER

Prep Time: 10 minutes • Cook Time: 35 minutes • Total Time: 45 minutes • Servings: 6

This cobbler calls for nothing but the staple ingredients most people are stocked with. It’s all just simple things in your cabinet that you grab and go. The recipe does call for espresso powder, but if you

don’t have it on hand, just skip it.

INGREDIENTS

For the cobbler:

6 tablespoons butter

1 cup flour3/4 cup white sugar

2 tablespoons cocoa powder

1 teaspoon espresso powder

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 teaspoons vanilla extract

For the topping:

1/2 cup brown sugar

1/4 cup white sugar

1/4 cup cocoa powder

1 1/2 cups hot water

Vanilla ice cream or whipped cream, for serving

DIRECTIONS

1. To make the cobbler, pre-heat oven to 350 degrees.

2. Place the butter in an 8x8 baking dish and put inoven while it preheats until butter has melted.

3. Mix together dry ingredients.

4. Whisk milk and vanilla into dry ingredients until well combined.

5. When butter has melted, carefully spoon the chocolate mixture over the melted butter evenly.

6. To make the topping, mix together the dry ingredients with a whisk. Sprinkle over the top of the chocolate cobbler.

7. Slowly and carefully pour the hot water over the top, being sure to cover the topping with water.

8. Bake for 30-35 minutes until the top has firmed up, but the cobbler is still quite jiggly in the middle.

9. Serve warm with either vanilla ice cream or whipped cream.


LOADED REESE’S BROWNIES

Prep Time: 15 minutes • Cook Time: 5 minutes • Total Time: 20 minutes • Yield: 12 brownies

These brownies are packing a punch. Topped with the best ever peanut butter frosting, then a layer of my mama’s famous chocolate frosting, and topped off with some Reese’s!

INGREDIENTS

1 recipe Homemade Brownies baked and cooled (see page 13)

1 cup peanut butter

1/2 cup butter softened

4 cups powdered sugar

1/3 cup heavy whipping cream

1 cup white sugar

6 tablespoons butter

6 tablespoons milk

1 cup chocolate chips

8 ounces Reese’s Minis

DIRECTIONS

1. When the brownies are completely cooled, prepare the peanut butter frosting.

2. To prepare the peanut butter frosting, beat together the butter and peanut butter until well combined in the bowl of a

stand mixer using the whisk attachment.

3. On low speed, beat in the powdered sugar and heavy whipping cream until mixture is thick and fluffy and well combined. Thin with more heavy cream if desired to reach the consistency you prefer.

4. Spread the peanut butter mixture over the brownies.

5. To make the chocolate frosting, add sugar, butter, and milk to a small saucepan over medium heat and bring to a boil.

6. Boil for exactly 60 seconds and remove from heat.

7. Stir in chocolate chips and continue stirring until the chocolate has melted.

8. Immediately pour the chocolate frosting over the peanut butter layer and gently spread with an offset spatula.

9. Let the chocolate frosting cool for 5 minutes before sprinkling with chopped Reese’s candies.

10. Let sit for 30 minutes before cutting and serving.


INGREDIENTS

13.7 ounce box RITZ crackers

1 can 14 ounces sweetened condensed milk

20 small caramel candies unwrapped

2 tablespoons heavy whipping cream

1/4 teaspoon flaky sea salt1 cup chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Add RITZ crackers to a food processor or blender and process until you have fine crumbs.

3. Stir together the cracker crumbs and condensed milk in a medium mixing bowl.

4. Press mixture into an 8x8 baking dish and bake for 10 minutes.

5. While crust is baking, add the caramel candies and whipping cream to a small bowl and microwave for 3 minutes or until melted, stirring every 60 seconds.

6. Remove crust from oven and immediately pour the caramel sauce over the top. Sprinkle with sea salt.

7. Sprinkle the chocolate chips over the caramel sauce and let sit for 5 minutes to melt.

8. Spread the melted chocolate chips over the caramel and let harden in the fridge for at least two hours before cutting and serving.

SALTED CARAMEL RITZ BARS

Prep Time: 5 minutes • Cook Time: 15 minutes • Total Time: 20 minutes • Yield: 12 bars

These salted caramel RITZ bars are so quick to prepare and everyone loves the sweet and salty flavor! Just a handful of ingredients to make these ooey gooey caramel bars.


INGREDIENTS

1/2 cup butter melted

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg


1 2/3 cup flour1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup macadamia nuts chopped

1/2 cup white chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

2. Beat together the melted butter and sugars until combined. Beat in the egg and vanilla.

3. Add the flour, baking soda, and salt to the butter mixture and stir until a soft dough forms.

4. Stir in the macadamia nuts and white chocolate chips.

5. Portion the dough into 9 large balls and place on the prepared baking sheet.

6. Bake for 11 minutes exactly. Remove from the oven and let cool on the cookie sheet for at least 5 minutes before serving.

7. Store in an air-tight container for up to 5 days.

WHITE CHOCOLATE

MACADAMIA NUT COOKIES


White chocolate macadamia nut cookies turn out thick, chewy, and full of white chocolate chips and macadamia nuts. These cookies are one of my husband’s favorites and he’s quite the cookie connoisseur.


INGREDIENTS

3/4 cup butter

1/2 cup packed brown sugar

1 teaspoon vanilla extract

3 cups quick cooking oats1 cup semi-sweet chocolate chips

1/2 cup peanut butter

DIRECTIONS

1. Melt butter in a large sauce pan over low heat. Stir in brown sugar, vanilla, and oats. Cook for 3 to 4 minutes. Press half of mixture in to the bottom of a buttered 8 x 8 dish.

2. In a microwave safe bowl, microwave the chocolate and peanut butter, stirring every 30 seconds until melted and blended. Pour the chocolate peanut butter mixture over the crust.

3. Sprinkle the remaining oat mixture over the chocolate and peanut butter, pressing gently to form a crust.

4. Refrigerate for 3 hours before cutting and serving.

NO BAKE CHOCOLATE

PEANUT BUTER OATMEAL BARS

Prep Time: 10 minutes • Cook Time: 5 minutes • Total Time: 15 minutes • Yield: 16 bars

These no-bake peanut butter bars have a thick layer of sweet oatmeal and a rich and fudgy chocolate peanut butter center. They’re very similar to your favorite no-bake cookie recipe, but they’re in bar form!


INGREDIENTS

1 1/3 cup butter room temperature

1 1/2 cups granulated sugar

2 large eggs


3 1/2 cups flour2 teaspoons baking powder

1 teaspoon salt

3/4 cup sprinkles

DIRECTIONS

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2. Beat together the butter and sugar until light and fluffy, about 3 minutes with a stand mixer. Beat in the eggs and vanilla until very well combined.

3. In a small bowl, combine the flour, baking powder, salt, and sprinkles. Gradually add the flour mixture to the butter mixture and mix until combined and the dough comes together.

4. Use a cookie scoop to drop balls of dough on the prepared baking sheet, about 1-inch apart. Bake for 11 minutes or until edges are turning golden and tops are just slightly underdone looking.

5. Cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.

CONFETTI SUGAR COOKIES


These homemade sugar cookies stay soft and chewy and there is no rolling needed!


INGREDIENTS

3/4 cup butter

1 cup brown sugar

1 large egg


2 cups flour2 teaspoons corn starch

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup mini chocolate chips

20 caramel candies unwrapped

Kosher salt for sprinkling

DIRECTIONS

1. Melt the butter in a small saucepan over medium heat. Whisk constantly until butter turns a deep golden brown, about 5 minutes.

2. Pour the butter into a mixing bowl. Stir in the brown sugar until well combined.

3. Stir in the egg and vanilla and mix well.

4. Mix in the flour, corn starch, baking soda, and salt until well combined. Let sit 15 minutes to cool before adding the chocolate chips, otherwise they will melt into the batter. (You can add them right away if you’re okay with the melty look.)

5. Scoop 1 tablespoon of dough into 10 muffin wells each. Flatten with your fingers to cover the bottom of the muffin tin.

6. Place two caramel candies on top of the cookie dough. Sprinkle with a a bit of kosher salt. Top each with another tablespoon of cookie dough.

7. Bake at 350 degrees for 10 minutes.

8. Let cool 10 minutes before carefully removing from the muffin tin. Best served warm, otherwise the caramel hardens back up.

SALTED CARAMEL BROWNED

BUTTER COOKIE CUPS


The gooey centers of these cookies do firm up as they cool. Best to serve them while still warm or reheat in a hot oven or zap ‘em for 10 seconds in the microwave.


INGREDIENTS

For the peanut butter balls

¾ cup peanut butter

2 tablespoons butter room temperature

1 tablespoon heavy cream

2 cups powdered sugar

1 teaspoon vanilla

For the cookies:

8 tablespoons butter melted

1/2 cup brown sugar

1/4 cup white sugar


1 large egg

1 2/3 cup flour1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup mini chocolate chips

DIRECTIONS

1. To make the peanut butter balls: Add the peanut butter, butter, powdered sugar, and vanilla to a mixing bowl and beat with a mixer on medium speed until well combined.

2. Portion the peanut butter mixture into 12 pieces and roll each piece into a ball.

3. Place in the refrigerator while you make the cookie dough.

4. For the cookie dough: Preheat oven to 350 degrees.

5. Add the melted butter, brown sugar, and white sugar to a mixing bowl and mix together until well combined. Stir in the egg and vanilla until combined.

6. Add the flour, baking soda, and salt and stir to form a dough. Stir in the chocolate chips.

7. Portion the cookie dough into 12 pieces. Roll each piece into a ball and then flatten into a disc.

8. Place one peanut butter ball into the center of each piece of cookie dough and fold the sides up around, being careful to fully seal the peanut butter ball in dough.

9. Place the cookie dough on an ungreased baking sheet about 1 1/2 inches apart from each other.

10. Bake for 11 minutes exactly. Cookies will look slightly underdone when you remove from the oven, but will set up as they cool.

11. Cool on the pan for at least 5 minutes before removing to a cooling rack.

PEANUT BUTTER

BALL STUFFED COOKIES


Peanut butter stuffed cookies could not be any more thick, chewy, or decadent! It might look like a big hunk of cookie dough in the center of these cookies, but it’s actually a peanut butter ball!


INGREDIENTS

1 cup butter

2 1/4 cups sugar

4 large eggs

1 1/4 cups cocoa powder

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon espresso powder optional

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour2 cups semi-sweet chocolate chips

DIRECTIONS

1. Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.

2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring

constantly. Do not allow sugar mixture to boil.

3. Pour butter mixture into a large bowl or stand mixer, and cool for 2 minutes. Beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.

4. Stir in the flour and chocolate chips until well combined.

5. Spread into prepared pan (batter will be very thick and sticky) and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.

PERFECT HOMEMADE BROWNIES

Prep Time: 10 minutes • Cook Time: 30 minutes • Total Time: 40 minutes • Servings: 16

This homemade brownie recipe will change your life! No more box mixes, because these are seriously the best homemade brownies you’ll ever try. My whole family begs for them!

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BUNS IN MY OVEN’S BEST DESSERTS

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