Brownies and Bars

Caramel Chip Bars

Oh boy is this recipe a doozy! Caramel Chip Bars are about as tasty as it gets. This is another recipe from my sister Jessie. So many of both My Cowboy’s and I’s favorite recipes come from her. She is just a whiz in the kitchen. This is a brownie-like bar that is one of my main picks when it comes to making a dessert to take and share.

Caramel Chip Bars are as easy as they are delicious and come together in a cinch. The brownie part of this dessert comes from a simple cake mix, oil, eggs, AND plenty of chocolate chips! The caramel layer is semi-homemade, but tastes so great. Honestly it’s a filling I use in a lot of different recipes now. If I am too short on time to do a homemade sauce, I will even serve it as caramel sauce for ice cream or dip for fruit.

Caramel Chip Bars from butterloveandcowboys.com

 

Caramel Chip Bars from butterloveandcowboys.com

Caramel Chip Bars from butterloveandcowboys.com

Caramel Chip Bars from butterloveandcowboys.com

Caramel Chip Bars from butterloveandcowboys.com

 

This is a side shot, and it’s really not the prettiest, but I really wanted you to get a better glimpse of all that caramel!

Caramel Chip Bars from butterloveandcowboys.com
Caramel Chip Bars from butterloveandcowboys.com

Go on and give ’em a whirl 🙂

Caramel Chip Bars
An ooey-gooey brownie bar bursting with chocolate chips and oozing with caramel
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9369 calories
1140 g
886 g
509 g
126 g
211 g
2064 g
6164 g
895 g
5 g
264 g
Nutrition Facts
Serving Size
2064g
Amount Per Serving
Calories 9369
Calories from Fat 4502
% Daily Value *
Total Fat 509g
784%
Saturated Fat 211g
1053%
Trans Fat 5g
Polyunsaturated Fat 69g
Monounsaturated Fat 195g
Cholesterol 886mg
295%
Sodium 6164mg
257%
Total Carbohydrates 1140g
380%
Dietary Fiber 24g
97%
Sugars 895g
Protein 126g
Vitamin A
106%
Vitamin C
21%
Calcium
340%
Iron
194%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 box chocolate cake mix
  2. 1/2 cup oil
  3. 2 eggs
  4. 2 cups milk chocolate chips
  5. 1 cup white chocolate chips
  6. 1/3 cup toffee bits (optional)
  7. 1 11oz bag caramels
  8. 1 14 oz can sweetened condensed milk
  9. 1/2 cup butter
Instructions
  1. 1. Preheat oven at 320 F. Mix the cake mix, oil, and eggs until combined. Add milk chocolate chips, white chocolate chips, and optional toffee bits. Combine by hand. Press half of the dough into a greased 9x13 pan. Bake for twelve minutes. Cool for ten minutes before adding caramel.
  2. 2. While the first cake layer is baking and cooling, unwrap the caramels and place in a medium size saucepan with the sweetened condensed milk and butter. Melt over medium-low heat until well-combined, stirring occasionally. Once the mixture is mostly melted, I like to whisk it long enough to ensure there are no chunks.
  3. 3. Pour caramel over the first cake layer. Top with remaining cake batter by sprinkling it over the caramel in teaspoon-fulls Bake an additional 20-25 minutes. These bars are great warm or cold, but I usually let them cool an hour or two.
Notes
  1. If you're looking for a less chocolate-y option, use a yellow cake mix. I really, really, REALLY love them as is though 🙂
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calories
9369
fat
509g
protein
126g
carbs
1140g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
No-Bake

Hot Fudge Sauce

I love ice cream and I love Hot Fudge Sauce. Hot Fudge and I are basically two peas in a pod. Especially when it is dripping down a bowl full of three or four big ol’ scoops of vanilla ice cream. I’m not a big fan of vanilla ice cream plain. I love it on top of a brownie or cobbler, but I’d much rather have something with a chocolate or even a fruity base if I’m eating it plain. Does it surprise you that my number one pick is any flavor that has both chocolate and peanut butter? However, I adore vanilla ice cream when it is dripping with Hot Fudge. It’s even better if there is a brownie on the bottom!

This has been my go-to Hot Fudge Sauce for years. My mom stumbled upon this recipe when I was a young teen and I’ve been making it ever since. It is super simple and can be ready to serve nice and quick-like. 

Hot Fudge Sauce from butterloveandcowboys.com

This recipe is the perfect consistency. I like a fairly thick sauce for ice cream. I would rather it be too thick than too thin. This version is thick enough it stick s a bit to the ice cream but thin enough it doesn’t harden once it’s placed on top of it.

There are a few Hot Fudge recipes in my arsenal. My Cowboy and I love them all. We rotate through each of them, but I always have a special place in my belly for this one. I would say I’ve always been a Hot Fudge addict, but this past year or so, I have not been restricting my intake to just ice cream. I’ve been eating it on brownies, cheesecake, fruit and anything else that I think it can possibly go with. And for whatever treat I don’t think Hot Fudge pairs well with, I use this caramel sauce.

Whoever came up with the idea that a little Hot Fudge Sauce goes a long way didn’t love it nearly as much as I do.

I have drenching problems.

Hot Fudge Sauce from butterloveandcowboys.com

Hot Fudge Sauce from butterloveandcowboys.com

Hot Fudge Sauce from butterloveandcowboys.com

For this sauce, I use 2/3 milk chocolate and 1/3 dark chocolate. I’m not a fan of dark chocolate alone, I much prefer the sweetness of milk chocolate. I love rich flavors though. So in order to get the sweetness of milk chocolate with the richness of dark chocolate, I pair the two together, with a higher ratio of milk chocolate. If you are a dark chocolate lover, go ahead and use as much dark as you like!

Now go on and drench your ice cream with this delicious sauce!

Hot Fudge Sauce
A quick and easy Hot Fudge Sauce that pairs perfectly with ice cream, but can be used for any treat you'd like to drench with chocolate!
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2850 calories
325 g
328 g
155 g
46 g
96 g
678 g
618 g
303 g
2 g
48 g
Nutrition Facts
Serving Size
678g
Amount Per Serving
Calories 2850
Calories from Fat 1375
% Daily Value *
Total Fat 155g
238%
Saturated Fat 96g
479%
Trans Fat 2g
Polyunsaturated Fat 6g
Monounsaturated Fat 42g
Cholesterol 328mg
109%
Sodium 618mg
26%
Total Carbohydrates 325g
108%
Dietary Fiber 10g
40%
Sugars 303g
Protein 46g
Vitamin A
63%
Vitamin C
17%
Calcium
142%
Iron
47%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 14 oz can sweetened, condensed milk
  2. 2/3 cup milk chocolate chips
  3. 1/3 cup dark chocolate chips
  4. 4 tablespoons butter
  5. 1 teaspoon vanilla
  6. 2 tablespoons heavy cream (optional)
Instructions
  1. Place sweetened condensed milk, milk chocolate chips, dark chocolate chips, butter, and vanilla in a small saucepan over medium-low heat. Stir occasionally until melted. Don't let it scorch! Finish melting in any chocolate clumps by whisking. Add cream, if desired, for consistency. Add more if you want to thin out the sauce. Serve over ice cream or brownies. Refrigerate leftovers.
Notes
  1. Use any ratio of dark or milk chocolate chips you like! I prefer the flavor of milk chocolate with a little richness from the dark chocolate, so I add the dark chocolate chips. Sometimes I do 3/4 cup milk chocolate to 1/4 cup dark chocolate. Use what you prefer.
beta
calories
2850
fat
155g
protein
46g
carbs
325g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Ramblings

Montana Gold

We had our second Montana trip of the summer a few weeks ago. We spent the week in Glacier National Park and had the time of our lives with my family.  On our way back from Glacier to my parent’s house, My Cowboy and I just had to stop and pull to the side of the road for this sunflower field. As if the field of flowers with the Rocky Mountain backdrop wasn’t enough, it just happened to be sunset hour.

Montana Gold from butterloveandcowboys.com

Montana’s official nickname is “The Treasure State”. This nickname originated from the 1800’s, when it was discovered her mountains were rich in silver and gold. As I think of Montana, I definitely think of gold, but not the metal variety. The Montana Gold I’m referring to holds little monetary value, but is far more precious. So if you ever visit Montana, promise me you will take time to sit still and breathe in everything around you. You will discover she does in fact hold a whole lot of gold. 

Montana Gold from butterloveandcowboys.com

Montana Gold is in the sunrises and sunsets that illuminate the entire Big Sky. It’s in the thousands upon thousands of acres, acres containing fields, brimming with ripe grain. It can be found in the quaking aspen leaves as summer begins that brilliant shift to fall. Haystacks piled high with a full winter’s supply also hold a beauty just like that of gold.

Most recently I found Montana Gold in this stunning sunflower field. The evening was so perfectly calm. We had just enjoyed an entire week of Montana’s rugged beauty in the unparalleled Rocky Mountains. Plus I was with My Cowboy. It was the ultimate ending to our trip. 

Montana Gold from butterloveandcowboys.com

Montana Gold from butterloveandcowboys.com

Montana Gold from butterloveandcowboys.com

Montana Gold from butterloveandcowboys.com

Montana Gold from butterloveandcowboys.com

Montana Gold from butterloveandcowboys.com

Montana Gold from butterloveandcowboys.com

Montana Gold from butterloveandcowboys.com

Montana Gold from butterloveandcowboys.com

Montana Gold from butterloveandcowboys.com

Montana Gold from butterloveandcowboys.com

Montana Gold from butterloveandcowboys.com

Montana Gold from butterloveandcowboys.com

Montana Gold isn’t only to be found in the landscapes. It’s in her people too. A big piece of my heart will always belong to Montana, a heart that was shaped by so much more than the wildflowers and the sunsets. Montana filled my life with people whose examples of kindness, community, faith in God, friendship, and love outshine any valuable mineral or even a great, big, beautiful field of sunflowers.

Call it what you will, but that’s why I consider it the Treasure State.

Cakes and Cupcakes

S’mores Cobbler

I love S’mores. Naturally, S’mores are meant for summer and summer is meant for S’mores. And you know what? I haven’t even had a single S’more this entire season! I credit that mostly to the heat. It’s been so hot the last thing we want to do is start a fire after the sun goes down. We even took a week-long camping trip in Glacier Park, but fire season has been so bad all fires were banned during our visit. So after our trip, to lessen the pain, I came home and made this S’mores Cobbler. 

Now all summer I have had this intense fruity cobbler craving. I have made several berry cobblers and loved every bite. Since I’ve been craving cobbler and I’ve been craving S’mores, why not put the two together? S’mores Cobbler is a tasty combination of the two treats.

S'mores Cobbler from butterloveandcowboys.com

S'mores Cobbler from butterloveandcowboys.com

S'mores Cobbler from butterloveandcowboys.com

Anything chocolate-y, fudge-y, oo-ey, goo-ey, and topped with ice cream has my name written all over it. S’mores Cobbler is just that! Not to mention we topped it off with a little homemade caramel sauce. A little extra hot fudge would be grand too!

S'mores Cobbler from butterloveandcowboys.com

S'mores Cobbler from butterloveandcowboys.com

Now, I really love S’mores, but what I love even more are homemade treats that incorporate the elements of a S’more. I just couldn’t let the summer slip by without sharing at least one such dessert.  S’mores Cobbler is a great way to end the season!

Recipe adapted from Spicy Southern Kitchen.

S'mores Cobbler
S'mores Cobbler is a chocolate-y, oo-ey, goo-ey dessert, perfectly topped off with ice cream.
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10608 calories
1462 g
749 g
522 g
111 g
214 g
3118 g
7438 g
1057 g
26 g
258 g
Nutrition Facts
Serving Size
3118g
Amount Per Serving
Calories 10608
Calories from Fat 4611
% Daily Value *
Total Fat 522g
804%
Saturated Fat 214g
1072%
Trans Fat 26g
Polyunsaturated Fat 87g
Monounsaturated Fat 171g
Cholesterol 749mg
250%
Sodium 7438mg
310%
Total Carbohydrates 1462g
487%
Dietary Fiber 66g
263%
Sugars 1057g
Protein 111g
Vitamin A
90%
Vitamin C
5%
Calcium
186%
Iron
349%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 instant chocolate pudding packets (3.4 oz each)
  2. 2 1/2 cups cold milk
  3. 8-9 full size graham cracker sheets
  4. 1 1/2 cups milk chocolate chips, divided
  5. 1 box devil's food cake mix
  6. 1/2 cup butter
  7. 4-5 cups mini marshmallows
Instructions
  1. 1. Preheat oven at 350 degrees F. Whisk together pudding packets and milk. Place pudding in a greased 9x13 pan.
  2. 2. Spread graham cracker sheets evenly across the top of the pudding. You will have to break some of the sheets to evenly cover everything.
  3. 3. Sprinkle 1 cup of the chocolate chips across the graham crackers. Next, pour the dry cake mix evenly over the chocolate.
  4. 4. Cut the butter into slices and spread evenly on top of the cake mix. Bake 23 minutes.
  5. 5. Remove from oven and gently stir in any dry cake mix. Sprinkle the top with mini marshmallows and then the remaining 1/2 cup chocolate chips. Place under the broiler for 1-2 minutes or until marshmallows are toasted. Turn the oven light on or crack the oven and watch the marshmallows closely! I have over-toasted marshmallows way too many times under the broiler!
  6. 6. Serve warm and top with ice cream. You can also serve with caramel sauce or hot fudge, if desired. Refrigerate leftovers.
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calories
10608
fat
522g
protein
111g
carbs
1462g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/

 

No-Bake

Raspberry Golden Oreo Dessert

Raspberry Golden Oreo Dessert is a combination of some wonderful things. Remember Heavenly Oreo Dessert? It is a spin-off of that delightful recipe. It starts out with a Golden Oreo crust, followed by the traditional sweetened cream cheese layer. On top of that we place a raspberry filling. For that filling, I used one in a half batches of my Raspberry Sauce recipe. Lastly, Cool Whip and extra Golden Oreo crumbs topped it off nicely. 

I have been wanting to do some fruity experimenting with the original Heavenly Oreo Dessert recipe for a while and knew I wanted to do a raspberry version. Raspberry Golden Oreo Dessert was born and was definitely a success! My sisters and their families were staying with us when we had it around. My 12-year-old nephew raved about it. He insisted that I give his mom the recipe and requested I make it again while they were at our house. Honestly, our summer has been so busy I never did either but now it will be easily accessible for all. 

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Said nephew, the one who loved Raspberry Golden Oreo Dessert is such a crack-up. I started laughing at him when he was about eighteen months old and haven’t stopped since. One evening, in Montana, he, another nine year old nephew of mine, and myself had each other laughing so hard our sides hurt and I was in tears. I accidentally kept getting those boys in trouble for being too loud. But they are just so darn funny.

Golly we have had fun this summer.

With my sisters visiting and a couple extended trips to Montana, we have had such a busy July and August, thus the lack of posts this past two months. I wrote a bit about my first Montana trip already and we have since added another to the list.

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Any who, Raspberry Golden Oreo Dessert is calling your name. Summer is nearing it’s end for the year, but this is a summer dessert you won’t want to miss out on!

Raspberry Golden Oreo Dessert
Raspberry Golden Oreo Dessert is a fruity and creamy no-bake dessert that will be a crowd favorite.
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4399 calories
564 g
503 g
234 g
33 g
154 g
1796 g
1153 g
504 g
4 g
58 g
Nutrition Facts
Serving Size
1796g
Amount Per Serving
Calories 4399
Calories from Fat 2068
% Daily Value *
Total Fat 234g
360%
Saturated Fat 154g
770%
Trans Fat 4g
Polyunsaturated Fat 10g
Monounsaturated Fat 48g
Cholesterol 503mg
168%
Sodium 1153mg
48%
Total Carbohydrates 564g
188%
Dietary Fiber 25g
99%
Sugars 504g
Protein 33g
Vitamin A
127%
Vitamin C
180%
Calcium
68%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 package Golden Oreo's
  2. 1/2 cup butter, melted
  3. 8 oz cream cheese, soft
  4. 1 cup powdered sugar
  5. 2 (8 oz each) containers Cool Whip
  6. 3 tablespoons cornstarch, mixed with 3 tablespoons cold water
  7. 3 cups fresh OR frozen raspberries
  8. 3/4 cup water
  9. 1 1/4 cup sugar
  10. 3 tablespoons lemon juice
  11. 1 teaspoon vanilla
Instructions
  1. 1. Crush the Golden Oreo's into small chunks with a food processor OR a Ziploc bag and rolling pin. Reserve 1/2 cup of the crumbs for topping. Combine Golden Oreo's and melted butter in a 9x13 inch pan. Press into pan.
  2. 2. Beat the softened cream cheese until smooth. Mix in powdered sugar. Fold in 1 (8 oz) container of Cool Whip with a spatula. Spread over Oreo crust. Place in the fridge for now.
  3. 3. For the raspberry filling, whisk the cornstarch and cold water together. In a large saucepan place the raspberries, water, sugar, and lemon juice. Stir frequently as you bring the mixture to a low boil over medium heat. Gradually stir in the cornstarch/water mixture.
  4. 4. Simmer, covered for about seven minutes or until desired thickness is reached. Stir occasionally. Add vanilla and remove from the heat. Place pan of raspberry filling in the freezer for twenty minutes to cool quickly.
  5. 5. Once filling has cooled a while, remove the 9x13 pan from the fridge, and pour filling over the cream cheese layer. Top with the second container of Cool Whip and garnish with reserved 1/2 cup of Oreo crumbs.Refrigerate 1-2 hours or until the filling has completely cooled. Keep refrigerated.
Notes
  1. *Though I adore the homemade filling, for a quicker dessert you could always use canned raspberry pie filling instead!
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calories
4399
fat
234g
protein
33g
carbs
564g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Ramblings

A Montana Sunset

Two weeks ago My Cowboy and me traveled up to my home-state of Montana. Three of my siblings and their families were there as well, so it was a good time to visit my parents and other members of my family. We planned to only stay for the weekend, but we have been so busy this month that I completely forgot Clay would be gone the following week for a work trip. I hate being home alone. I usually travel to be with my sister that lives close-ish when he has work trips. Said sister was living it up in Montana as well though, so that wasn’t an option.

Naturally, being the thinker I am, realized I would either have a week at home alone, or I could stay in Montana for the week and party with my family while Clay was on his trip. I love to party, so I chose to stay in Montana all week. It was so much fun! We had good eats, good company, and did many things that make up a great time.

Prior to this month, (July is excluded from these feelings because it has been so fun, crazy, chaotic, fun, busy, and fun, thus the lack of blog posts) I had really been feeling the daily grind and craved a break from it. I think most of us have those times. Sometimes life just gets daunting and we need a change of pace, a change of scenery. This trip was just the thing to give me what I needed. It helped rejuvenate me and brought me peace I hadn’t felt in a long time.

One evening, I took a little walk down the road. The road I took was filled with the perfect view of one of my most favorite scenes- a Montana sunset. 

While I strolled, the Montana sunset completely encompassed my world and reminded me of things I so often felt as I walked that road when I was younger. It brought me peace. It brought a remembrance of my days before adulthood that were filled with work, family, friends, the beauty that surrounded me daily, and fresh-cut hay. (If you don’t appreciate the smell of fresh-cut hay, you need to.) As a teenager, I loved all those things and knew I would miss home once I ventured to college, but I still don’t think we fully appreciate home until we leave it. 

I’m grateful for the opportunities to go back to my childhood home and enjoy a Montana sunset. Most of my siblings don’t live as close to Montana as we do, so we work hard to travel there often and take advantage of the proximity. Last week, several of my siblings and I had the opportunity to enjoy our childhood home together. That made my Montana sunset even better. 

 

A Montana Sunset from butterloveandcowboys.com

I am convinced that barley is the prettiest crop.

A Montana Sunset from butterloveandcowboys.com

And Montana is the prettiest place…

A Montana Sunset from butterloveandcowboys.com

A Montana Sunset from butterloveandcowboys.com

A Montana Sunset from butterloveandcowboys.com

A Montana Sunset from butterloveandcowboys.com

A Montana Sunset from butterloveandcowboys.com

It is so refreshing going back home and spending time the way I spent it when I was a kid. That always seems to bring fresh perspective into my life. Going back to our roots is a fantastic way to remember who we have been, who we are, and where we want to be. For me, it offers a real chance for self-reflection.

Taking in a Montana sunset also instills in me a deep gratitude for my parents. They gave us a good life. We had space to play, work, and grow. The country life may not be for everyone, but it was and is SO for me. It brings with it a simplicity and pace of life I just couldn’t imagine being found anywhere else. 

A Montana sunset is so much more than what meets the eye. I highly recommend one.

Happy Friday!

 

Cakes and Cupcakes

Blueberry Poke Cake

Blueberry Poke Cake has such delicious layers that I couldn’t even tell you which one is my favorite. Before we go into this rad cake though, let me explain what happened with the photos. After a few months of food blogging, I have learned many things I didn’t know when I first started. One of the things I have learned is to take food photos before anybody digs in, especially if we are having company over to help us eat. At the very least, I will set aside a few servings.

Blueberry Poke Cake from butterloveandcowboys.com

We had company over for dessert the night we ate Blueberry Poke Cake. I didn’t get photos taken before our visitors came, because it was a super sunshiny day, and I decided to wait for better lighting. After all, we had an entire 9×13 pan, and only a few people to help us eat it. I told myself there would be plenty of leftovers to photograph.

Apparently I was wrong because there were only about three pieces of Blueberry Poke Cake left, and they weren’t the prettiest. While I can’t say the piece of cake I photographed was too good-lookin’, I promise it’s taste totally made up for it’s looks. Don’t get me wrong, I am absolutely tickled that the cake was almost gone, because that means our visitors enjoyed it, and that is always the goal at my house. It just means I learned a lesson about not procrastinating food photos. Which, by the way, is so easy to do when you just wanna dig in!

Blueberry Poke Cake from butterloveandcowboys.com

Blueberry Poke Cake starts out with a moist cake bottom. I used a cake mix, which is NOT my favorite, but I added a few things to make it extra delicious. Next, I did a homemade blueberry pie filling. Can I just say yum?! Something I love about this Blueberry Poke Cake is that you could do it with any fruit filling you want. I am particularly fond of the blueberry for this cake though, because it reminds me of a tasty cake my school cooks made.

Blueberry Poke Cake from butterloveandcowboys.com

Mmm mmm good!

Blueberry Poke Cake
Blueberry Poke Cake has a moist cake bottom, homemade pie filling, and absolutely fantastic whipped frosting!
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7834 calories
866 g
1789 g
460 g
83 g
203 g
2794 g
5022 g
404 g
1 g
223 g
Nutrition Facts
Serving Size
2794g
Amount Per Serving
Calories 7834
Calories from Fat 4054
% Daily Value *
Total Fat 460g
708%
Saturated Fat 203g
1013%
Trans Fat 1g
Polyunsaturated Fat 53g
Monounsaturated Fat 170g
Cholesterol 1789mg
596%
Sodium 5022mg
209%
Total Carbohydrates 866g
289%
Dietary Fiber 17g
66%
Sugars 404g
Protein 83g
Vitamin A
258%
Vitamin C
39%
Calcium
182%
Iron
47%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cake
  1. 1 box yellow OR white cake mix
  2. 1 cup sour cream
  3. 1/3 cup vegetable oil
  4. 1/4 cup milk
  5. 4 large eggs
  6. 2 teaspoons vanilla
  7. 1 3.4 oz package vanilla pudding
Blueberry Filling
  1. 2 1/2 cups frozen blueberries
  2. 1/2 cup water
  3. 1/2 cup sugar
  4. 2 tablespoons lemon juice
  5. 1 teaspoon vanilla
  6. 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
Whipped Cream Frosting
  1. 2 cups heavy whipping cream
  2. 8 oz cream cheese, softened
  3. 2 cups powdered sugar
Instructions
  1. 1. Preheat oven at 350 F. Combine all the cake ingredients and mix for about one minute, on low-speed. Scrape down the sides of the bowl and beat another one to two minutes on low-speed. Pour batter into a greased 9x13 pan and bake 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. 2. After 20 minutes, poke holes all over the cake with a wooden spoon. Prepare the pudding according to the directions on the pudding package. Spread over top of cake and let it fill in the holes. Place in the fridge.
  3. 3. In a medium-large saucepan, over medium heat, place blueberries, water, sugar, lemon juice, and vanilla. Bring to a low boil. Whisk together the cornstarch and 2 tablespoons cold water. Add cornstarch to the blueberry mixture. Simmer, covered (or else your stove will be a mess) about 3-5 minutes, or until desired thickness is reached. Let cool. Place in the fridge to quicken this. Spread over cooled cake and replace cake in the fridge.
  4. 4. Whip the cream until stiff peaks form. Set aside. Beat cream cheese until light and fluffy. Add powdered sugar and combine. Fold in the whipped cream and spread on top of blueberry filling. Keep cake refrigerated.
Notes
  1. *Recipe adapted from Beyond Frosting- http://beyondfrosting.com/2015/07/09/blueberry-cheesecake-poke-cake/
  2. *Blueberry filling adapted from My Baking Addiction- http://www.mybakingaddiction.com/homemade-blueberry-sauce-recipe/
  3. *Yellow cake recipe adapted from Food.com- http://www.food.com/recipe/sour-cream-yellow-cake-99866
beta
calories
7834
fat
460g
protein
83g
carbs
866g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
No-Bake

Creamy Peanut Butter Pie

Peanut Butter Pie is one of the BEST recipes to fill a chocolate and peanut butter fix. It is oh so creamy and oh so peanut butter-y, with a touch of chocolate. When I graduated college, my sister brought this pie to my graduation party. I immediately decided it just had to be the best darn Peanut Butter Pie I ever tasted. To this day, nothing has ever topped it. At least not for me.

Peanut Butter Pie from butterloveandcowboys.com

This no-bake treat starts out with a graham cracker crust. I am all about Oreo crusts. I love them. Normally, I would suggest an Oreo crust for any dessert that had to do with chocolate or peanut butter. However, I don’t know what it is about this Peanut Butter Pie, but I just love it with that graham cracker crust. This pie is already perfect, so I just couldn’t bring myself to make it any other way.

Next we have an extremely creamy and smooth peanut butter filling. In my opinion, the filling is what makes this Peanut Butter Pie stand out above the rest. To finish, the chocolate ganache topping completes the pie in a way that nothing else could.

Peanut Butter Pie from butterloveandcowboys.com

Peanut Butter Pie from butterloveandcowboys.com

Peanut Butter Pie from butterloveandcowboys.com

Peanut Butter Pie from butterloveandcowboys.com

Peanut Butter Pie from butterloveandcowboys.com

Peanut Butter Pie is a great dessert for any summer gathering!

Peanut Butter Pie
A smooth and creamy peanut butter pie, topped with just the right amount of chocolate.
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8344 calories
682 g
1134 g
593 g
138 g
272 g
1895 g
3450 g
601 g
5 g
264 g
Nutrition Facts
Serving Size
1895g
Amount Per Serving
Calories 8344
Calories from Fat 5144
% Daily Value *
Total Fat 593g
913%
Saturated Fat 272g
1359%
Trans Fat 5g
Polyunsaturated Fat 69g
Monounsaturated Fat 195g
Cholesterol 1134mg
378%
Sodium 3450mg
144%
Total Carbohydrates 682g
227%
Dietary Fiber 37g
147%
Sugars 601g
Protein 138g
Vitamin A
249%
Vitamin C
3%
Calcium
114%
Iron
75%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the crust
  1. *9 whole graham crackers OR 1 bought 10-inch graham cracker crust
  2. 1/3 cup sugar
  3. 1/2 cup butter, melted
For the peanut butter filling
  1. 1 cup cream
  2. 14 oz cream cheese
  3. 2 cups sugar
  4. 1 1/2 cups peanut butter
  5. 2 teaspoons vanilla
  6. 2 tablespoons butter, melted
For the chocolate ganache
  1. 1 cup milk chocolate chips
  2. 1/3 cup cream
For the crust
  1. 1. If making your own graham cracker crust, crush the graham crackers. Mix the graham cracker crumbs and sugar together. Add the melted butter and combine.
  2. 2. Press into a 9-inch pie plate. Use the bottom of a cup to press it in well. Bake at 350 F for 10 minutes. Let cool.
For the peanut butter filling
  1. 1. Whip the cream until stiff peaks form. Set aside.
  2. 2. Beat cream cheese and sugar well. Add peanut butter and vanilla, then mix. Gradually add the melted butter and combine. Fold the whipped cream into the peanut butter mixture. Do not over-mix. Pour peanut butter filling into your graham cracker crust.
For the chocolate ganache
  1. 1. Heat the cream in the microwave until almost boiling. Pour over chocolate chips. Whisk until well combined. You may need to warm it in the microwave to melt completely.
  2. 2. Spread over the pie and chill until set, about 2-3 hours.
Notes
  1. If you use a bought graham cracker crust, don't use the regular 9-inch size, it has to be the 10-inch size or else it will overflow. The 10-inch size is 9 oz and usually says it makes two extra slices or servings.
beta
calories
8344
fat
593g
protein
138g
carbs
682g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
No-Bake

Banana Pudding

What a delicious summer treat! Banana Pudding is 100% satisfying and tasty. Not to mention it is super simple and quick to throw together. Thank goodness no oven is required. We reached 100 degrees today. I am dying. We don’t have central air, but we do have a swamp cooler. Bless that thing.

My Cowboy did have to replace the motor in it today, but fortunately it is back up and running, making this summer heat bearable. I had hopes of getting this recipe on the blog for you before July 4th, because it is a fantastic it’s triple digits, your house is full of people, and you do NOT want to turn the oven on kind of dessert. However, last week was spent camping and preparing my house for company. Therefore, Banana Pudding didn’t quite make it on the web in time.

Banana Pudding from butterloveandcowboys.com

While the 4th of July may be past us, hot summer days are not. I hope next time you need a fast, no-bake treat, you will give this Banana Pudding a try. You won’t regret it. There are many recipes out there for Banana Pudding, but this one is as good as it gets! This is Paula Deen’s version. Pretty much anytime Paula Deen has a version of anything, it is my favorite.

Banana Pudding from butterloveandcowboys.com

Banana Pudding from butterloveandcowboys.com

Banana Pudding from butterloveandcowboys.com
Banana Pudding from butterloveandcowboys.com

Banana Pudding from butterloveandcowboys.com

Banana Pudding from butterloveandcowboys.com

  Now go get your summer on with this summer treat!
Recipe lightly adapted from Paula Deen.

Banana Pudding
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5321 calories
739 g
443 g
233 g
96 g
129 g
2613 g
2889 g
439 g
0 g
85 g
Nutrition Facts
Serving Size
2613g
Amount Per Serving
Calories 5321
Calories from Fat 2063
% Daily Value *
Total Fat 233g
359%
Saturated Fat 129g
643%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 71g
Cholesterol 443mg
148%
Sodium 2889mg
120%
Total Carbohydrates 739g
246%
Dietary Fiber 25g
99%
Sugars 439g
Protein 96g
Vitamin A
119%
Vitamin C
121%
Calcium
243%
Iron
60%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 box (11 oz) vanilla wafers
  2. 6 bananas, sliced
  3. 1 box (5 oz) vanilla pudding
  4. 2 cups milk
  5. 1 package (8 oz) cream cheese
  6. 1 can (14 oz) sweetened condensed milk
  7. 12 oz Cool Whip
Instructions
  1. 1. Set aside 15 wafers. Layer the remaining wafers on the bottom of a 9x13 pan.
  2. 2. Slice the bananas and lay them on top of the wafers. Reserve a few slices for garnish.
  3. 3. Whisk together the vanilla pudding and milk until well combined. Set aside.
  4. 4. Beat the cream cheese until soft. Add the sweetened condensed milk and combine well. Fold in the Cool Whip. Fold in the pudding.
  5. 5. Spread this mixture on top of the wafers and bananas. Roughly crush the remaining wafers and evenly sprinkle on top of the dessert. Garnish with remaining banana slices.
  6. 6. Refrigerate 1 hour before serving. Keep refrigerated.
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calories
5321
fat
233g
protein
96g
carbs
739g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Brownies and Bars

Peanut Butter Brownies

About 75% of the time when I ask My Cowboy what sounds good for dessert, he asks for Peanut Butter Brownies. A lot of the time I don’t even ask, because I know what his response will be. In preparation for this post, I asked him to verbalize how they rank on his list of favorite desserts. As no surprise to me, he says these are tied for first with a skookie (recipe coming soon)!

Peanut Butter Brownies are an important part of our life. My obsession with chocolate and peanut butter really began with this recipe. Reese’s had long been my favorite candy, and I always really liked the combination of chocolate and peanut butter, but these really kicked my adoration for the two into gear. 

It all started on a Sunday afternoon, six years ago this spring. Is it weird that I remember that? Mostly I just remember it was shortly before I graduated high school. Plus this recipe is that memorable. A family friend from my hometown brought these Peanut Butter Brownies to share with the ladies in her Sunday class. That was where my mom and older sister tested them. Her daughter was my age and a good friend of mine. After church, she passed me in the hall with her Mom, who was carrying the leftovers. She shared one of these luscious, moist, peanut butter-y, delicious, fantastic, extraordinary brownies with me.

Peanut Butter Brownies from butterloveandcowboys.com

That same afternoon, once I got home, my Mom and sister informed me their lives had been changed just as much as mine by these brownies. Not only that, but we needed the recipe. We didn’t just want it, we absolutely, positively needed Peanut Butter Brownies. I called up my friend (the one whose mom made this batch of divinity) and asked for the recipe. She shared it and I made my first batch that afternoon.

Peanut Butter Brownies from butterloveandcowboys.com

Peanut Butter Brownies from butterloveandcowboys.com

In the months that followed, before I left for college, between my mom, my sister, and myself, we must have made Peanut Butter Brownies at least ten times. Fortunately, we all trained for a 5k that summer, or else these bad boys might have reconstructed our thighs.

Peanut Butter Brownies from butterloveandcowboys.com

Let’s talk a second about boxed brownie mixes. I like them, but prefer they have frosting, ice cream, or some mix-ins. I use them a lot in recipes like this, even though I won’t deny homemade are the best. For some reason though, I just like Peanut Butter Brownies best with a brownie mix. I don’t know why, I just do. So there. Use what you like!

Peanut Butter Brownies from butterloveandcowboys.com

Peanut Butter Brownies from butterloveandcowboys.com

In the last three or four years, these brownies have flooded the internet. There are many recipes out there and the most common title seems to be Buckeye Brownies, but I just can’t call them that. They have always been Peanut Butter Brownies to me and they always will be. 

Happy Friday! Go and make these quick 🙂

Peanut Butter Brownies
A moist brownie lathered with peanut butter frosting and topped off with a layer of chocolate!
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5441 calories
542 g
527 g
357 g
58 g
169 g
1026 g
1715 g
275 g
9 g
161 g
Nutrition Facts
Serving Size
1026g
Amount Per Serving
Calories 5441
Calories from Fat 3120
% Daily Value *
Total Fat 357g
550%
Saturated Fat 169g
844%
Trans Fat 9g
Polyunsaturated Fat 50g
Monounsaturated Fat 111g
Cholesterol 527mg
176%
Sodium 1715mg
71%
Total Carbohydrates 542g
181%
Dietary Fiber 16g
64%
Sugars 275g
Protein 58g
Vitamin A
121%
Vitamin C
2%
Calcium
49%
Iron
70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. -1 box brownie mix and the ingredients on the package, or your favorite brownie recipe
  2. -1/2 cup butter, soft
  3. -1 cup peanut butter
  4. -3 cups powdered sugar
  5. -1 teaspoon vanilla
  6. -milk, for consistency
  7. -12 oz milk chocolate chips
  8. -1-2 tablespoons Crisco
Instructions
  1. 1. Make box brownie mix according to directions on the back of the package for a 9x13 pan. Cool completely.
  2. 2. For the peanut butter frosting: Mix butter and peanut butter until smooth and well combined. Add powdered sugar, one cup at a time, mixing well after each addition. Add vanilla and combine. Add milk, as needed for consistency. I usually use about 1/4 cup. Spread on top of cooled brownies
  3. 3. Melt chocolate chips, with the Crisco, on top of the stove or in the microwave. If using the microwave, reduce the power to sixty percent, and melt in thirty second increments. Stir in between each thirty seconds. Carefully spread on top of the peanut butter frosting. Let sit until chocolate hardens. Serve and enjoy!
beta
calories
5441
fat
357g
protein
58g
carbs
542g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/