Do you know what this is?
Here’s a hint: it’s cute and delicious and taunting me right this second. Give up?
It’s a Sprinkles Cupcake! My beloved cupcake-enabler, Katherine, picked this up for me at lunch. It’s banana cake with fudge frosting… one of the top 5 food combinations in history.
You know, you probably need a cross section shot to really get an idea of how perfect these are. I guess I’ll have to take one for the team and eat half.
Yum.
So as you know, we celebrated my Dad’s b-day this weekend… and as I’ve said before I’ll use ANY excuse to exploit my family as my baked good guinea pigs. Apparently my grandmother used to make no-bake cookies when my dad was growing up and he reminisces about them often, so I decided to give her recipe a shot.
Despite being pretty much the easiest recipe ever, the first try was kind of a disaster. I only had a couple tablespoons of real butter, so I improvised with Smart Balance. In my defense, I checked the Smart Balance website and it said that the original version is fine for baking… but since these were NO BAKES (duh), apparently that rule didn’t apply. That batch didn’t solidify at all. They just ended up as these nasty-looking little piles of chocolate and oats. So into the trash they went- despite Brian’s protests: “But they TASTE fine!”
So after a quick trip to Super T I ended up with about 3 dozen perfect no-bakes. They don’t look very appetizing but trust me, they were delicious!
No Bake Cookies
In a saucepan over medium, combine milk, sugar, cocoa powder and butter. Stir constantly until mixture comes to a boil. Boil for 1 minutes. Remove from heat and stir in vanilla, cinnamon, salt, oats and peanut butter. Drop by spoonfuls onto wax paper. Let cool for about an hour- or until solid.
Enjoy!
