Rhubarb Upside-Down Cake

Rhubarb is a favorite of mine and I especially look forward to making some sort of crisp with it each spring. This year, I wanted to try something different. This cake - based upon a Martha Stewart recipe - was that something different. And, I'm so glad that I branched out into a new recipe. The cake is both delicious and a real stunner visually.

I chose to slice the rhubarb into long spears, but you could pretty much cut it in any way that you'd like. And, I shingled the spears into the bottom of the pan, but the pieces could just be tossed in willy-nilly, if desired, so long as they are kept in a pretty even layer. I tried to do something cool for the sake of presentation.

SIDE NOTE:  My preteen daughter thought it looked like raw bacon on the cake. Thanks. {Ummm ... actually maybe she's right. Thoughts?}

Take heed, friends, that the batter of this cake is slightly different than a traditional vanilla-esque cake batter. First, I love the addition of sour cream ... the tang really helps makes this cake. The zest and juice from an orange are a total flavor bomb in this recipe, too. Know, however, that this cake is a little more dense than you're probably used to. And, actually once chilled, I found the center of the cake to almost {just a tiny bit} resemble the consistency of a baked cheesecake.

The cake can be served warm, room temp or completely chilled. Honestly, I loved it all three ways. So, it's really probably a preference thing.

NOTE REGARDING COLORING OF RHUBARB:  After testing this recipe twice, I did come across some reader comments on Martha's post for this cake regarding the coloring of the rhubarb after baking. Know that unless your rhubarb is incredibly deep, vixen red when you buy it, you will, obviously, never get a dark red hue after baking without some help. Rumor has it that a sprinkling of red gelatin or some drops of red food coloring into the sliced rhubarb - as it sits sprinkled with sugar - helps with the coloring. {Honestly, I am okay with the "naturalness" of the subtle pink hue achieved with no coloring added.}

Serves 6 - 8

Cranberry Chocolate Bread Pudding with Citrus Butter Sauce

I always delight in taking an old-school recipe and giving it a twist. Bread pudding is no exception. I have several different versions here on the blog like, my Pumpkin Bread Pudding with Apple Cider Butter Sauce, my Blueberry Vanilla Bean Bread Pudding and my Apple Pie Croissant Pudding with Caramel Butter Foam Drizzle. In this version, fresh cranberries, chunks of chocolate and fresh oranges come together to make the ultimate holiday bread pudding that can be served for breakfast, brunch or even as a dessert.

What I love most about bread pudding is that the options are pretty endless with regards to the type or types of bread used. I've made it with leftover raisin bread, a day-old French loaf, croissants and sandwich bread. I actually prefer a combination of something hearty and something soft. So, in this recipe, I used mostly day-old French bread cubes with a few slices of soft sandwich bread cubes.

To prepare this recipe, the bread cubes get placed in a greased baking dish. Then, you'll be making a quick custard in a mixing bowl. After sprinkling on fresh cranberries and chocolate chunks, you'll pour the custard over it all. Next, you'll want it to soak for twenty minutes, at least, but you can store this in the fridge at this point - covered - until you're ready to bake it. {I have kept it overnight in the refrigerator at this point for an easy pop-in-the-oven breakfast option.} After baking, the bread pudding will need to rest slightly while you whisk up a quick, buttery, orange-infused powdered sugar sauce. This will get poured over the bread pudding at the time of service.

The result is a perfectly-spiced, custard-y center with a slightly crisp top. The cranberries impart a slightly tart component while the chocolate lends just the right amount of sweetness - it's a beautiful flavor balance between the two. And, the citrus-y sauce packs a magical punch of brightness and sweetness to finish everything off.

Yields 6 - 8 servings.

Cranberry and Double Chocolate Biscotti

I am a biscotti junkie. And, even though I have found some in cafes and stores that I do enjoy, I've come to really love making them at home. Besides turning out amazing every time, I love that I can play around with the add-ins when making my own batches.

I put off attempting to make biscotti from scratch at home for many years because I thought it would be a complicated process. Not so at all. The recipe is almost the same as making like, chocolate chip cookies. {Actually, I find making biscotti a little simpler, but that's probably because I get impatient while shuttling cookie sheets in and out of the oven when making cookies.} The dough will turn out a little thicker than regular cookie dough. But, the recipe, basically, calls for the same ingredients and mixing process. From there, the dough gets formed into "logs," baked a bit, removed from the oven, sliced and baked again. That's it.

Biscotti - by the way - are sweet Italian biscuits or cookies that get double-baked and are often served up with the intention of being dunked into beverages. They are typically oblong. Due to the double-baking, the end result is a crunchy, dry baked good that keeps well for a longer period of time than traditional soft-baked cookies.

I've chosen to bring together dried cranberries and mini chocolate chips in this version. Then, I've drizzled the cooled biscotti with melted chocolate. But, you can experiment with other mix-ins if you'd like ... chopped nuts, different varieties of chocolate, various dried fruits, etc. Also, I have used almond extract in place of vanilla extract in the past ... that is, also, really good.

Yields 28 - 32 biscotti {depending upon thickness of your dough and cookies}

Edible {Eggless} Chocolate Chip Cookie Dough

Making a big batch of chocolate chip cookies can be fun and rewarding. But, nibbling on the dough as you make your way through the cookie-making {and baking} process is sometimes the best part. {Am I right?}

For those who relish the occasional finger lunge {or spoon plunge} into the raw cookie dough mixing bowl, you can get your fix whenever the craving hits with this super easy, quick recipe.

With just a handful of basic pantry ingredients, you can whip up raw chocolate chip cookie dough that is just enough for one {or two - if you are up for sharing} servings. And, it is safe to eat because no eggs are used. All that's needed is toasted flour, a few other pantry staples, a little butter and a sprinkling of chocolate chips. And, just like magic - the perfect portion of cookie dough is ready just for you.

NOTE:  Toasting the flour prior to making the dough not only helps alleviate the possibility of e.coli, but it, also, contributes to a better-tasting end product. Furthermore, blending the raw dough together while the flour is just warm out of the oven helps with the overall texture of the dough. With no eggs present, the dough benefits from the warm flour as it helps slightly "cream" the butter together better with the sugars.

Yields 1 - 2 individual servings of edible, raw cookie dough for snacking.

Apple and Pear Crisp

If you're looking for a quick-to-assemble dessert that celebrates simple, seasonal ingredients, making an Apple and Pear Crisp just might be right up your alley. With some basic pantry ingredients {and some fruit, of course} and a tiny bit of prep time {mostly spent peeling and cutting the fruit}, you'll have this in the oven in a jiffy. All that'll be left to do is to sit back and enjoy the most tantalizing of aromas filling your kitchen. Like, seriously ... intoxicating. The end result is a slightly toothsome, buttery oat topping that bakes and bubbles up nestled among the nooks and crannies of tender slices of caramel-y, perfectly-spiced fruit. C'mon now. This is pretty much one of the most-comforting, old-school desserts on the planet.

Of course, any top-notch crisp must have a scoop of vanilla ice cream or a dollop of whipped cream on top before digging in. {That's a given in my book.} The crisp can be served hot, warm or cold - whatever you prefer. And, I even give permission to enjoy any leftovers the next morning for breakfast. It's fruit and oats - breakfast staples, right?

Yields 6 servings.

Sweet and Salty Halloween Bark

You can't go wrong with chocolate {or any type of candy really} this time of year. The spirits of ghosts and goblins may be in the air. But, truth be told ... sweets are on our minds. {What parent doesn't look forward to raiding those Trick-or-Treat buckets after the kiddos' bedtime on the night of October thirty-first?} As if we didn't get enough sugar this month, I give you Sweet and Salty Halloween Bark.

My kiddos and I love making different types of bark for different seasons. Besides the fact that it's a simple enough of a "recipe," barks are just so darn fun to make and they really allow for an abundance of creativity. What you include is pretty much up to you. It's a very adaptable, customizable recipe. By starting with a base of melted bittersweet/semi-sweet chocolate, you create a foundation for whatever candy, nuts, dried fruit, sprinkles, etc. that suit your fancy.

NOTE: I highly recommend some sort of pretzels or salted nuts to create that ideal sweet and salty combination. The salty component really counteracts the amount of sweetness present. Furthermore, some coarse salt can be sprinkled on top of the melted chocolate, if desired, to really drive home the salty flavor.

Retro Cherry Pineapple Crunch Dessert

This is really taking it back retro-style to a dessert that I recall several of my family members making when I was growing up. And, it was something that my best friend's mom made on a regular basis. First, however, a little disclaimer ... this dessert is the furthest thing from healthy. Like, the ingredient list consists of two store-bought canned items, a cake mix, a little coconut and lots of butter. {Yeah, that kind of "furthest thing from healthy."} So, this is maybe something to make like, once a year on the occasion that you're craving it or simply wanting a dessert on the fly with little effort. What it lacks in nutritional value, however, is redeemed in how darn good it is. {Like, try-not-to-eat-half-of-it-all-by-yourself good.}

This is, basically, a dump cake. But, since I absolutely hate that name, I refer to this method of making a quick dessert as a "crunch cake" or "crunch dessert." {And, actually, it's really not a cake, so let's stick with "dessert."}

I combine both pineapple and cherries in this recipe. I am in love with the pink-hued result of the two fruits. I, also, like the contrast of both texture and flavor ... a little zip and tang from the pineapple along with the sweetness of the cherries. And, the coconut on the top is really recommended, so try not to skip it.

Yields 6 servings.

Peach and Cherry Chocolate-Studded Crisp

What I love about fruit crisps is that I can pretty much make them year-round and still feel like I am keeping in line with the season. In the fall, I make many versions of apple crisp. In the spring, I like incorporating rhubarb into my crisps. I've made pear versions during the winter months and now that it is summer, my mind immediately turned to cherries. The inclusion of peaches, as well, was pretty much a given since they are one of our favorite fruits in the JD household and I figured that they would pair well with the cherries.

I spent a couple of days testing some versions of a peach and cherry crisp. I purchased both fresh cherries and frozen for recipe testing, but knew that I wanted to stick with fresh peaches since they are easy to work with and are pretty fabulous this time of year. When all was said and done, I much preferred using the frozen cherries, however. First, using frozen cherries is an easy time-saver compared to pitting and handling fresh ones. But, I actually liked how the frozen cherries came together with the fresh peaches upon baking. I don't like crisps that are too runny, so the texture and consistency was perfect for my preference. And, the frozen cherries seem to have a sweeter, fuller flavor in the end.

Since I don't think I had ever tried incorporating chocolate into a crisp, I decided to toss on some dark chocolate towards the end of baking. It totally elevated the crisp and added another flavor element that I just loved.

This is a recipe that comes together in a matter of a few minutes. Then, it bakes off for about thirty minutes in the oven. Of course, a crisp must be topped off with either ice cream, whipped cream or a little yogurt at the time of service. And, as a bonus ... if you have any leftovers, I give permission for you to enjoy them the following day for breakfast.

Serves 4 - 5.

Lemon-Kissed Homemade Tapioca Pudding

Sometimes we just crave old-school, from-scratch desserts ... recipes perhaps that our mothers and grandmothers made throughout our childhoods. For me, that often means desserts like, homemade banana pudding, Texas sheet cake and gelatin pretzel dessert. It, also, means tapioca pudding. My grandmother used to make the best homemade puddings. My favorite was always tapioca, which works well for me even to this day because it is, also, my kids' favorite type of pudding.

I have made traditional tapioca pudding numerous times for my children over the years. Recently, I experimented with a lemon version. And, I just adore the fresh twist. The lemon is not overpowering, but is present just enough to rock the boat in the typical-vanilla-pudding sea. And, this pudding isn't one that is overly sweet, which is part of why I love making it at home. I control the ingredients.

Basic pantry and refrigerator staples are the foundation of tapioca pudding - pearl tapioca, milk, water, vanilla, eggs, salt and sugar. With a touch of lemon zest and juice added, the result is a super satisfying, refreshing and unexpected dessert that I'm sure you'll fall in love with, too.

Keep in mind that you need to use actual pearl tapioca. (Do not use the instant tapioca powder that is typically used as a thickening agent.) Also, note that the lemon flavor will develop as the pudding completely cools and hangs out in the fridge. So, don't think when tasting it at the time of preparation that the lemon essence isn't present. It will be there ... just be patient. The pudding really does need, at least, a few hours to chill in the fridge for the perfect consistency and for the flavors to develop.

Serves 4.

Soft Banana Chocolate Chip Drop Cookies

These cookies, my friends, are seriously one of the best cookies that you'll ever bake and perhaps the best cookies you may ever consume. I know that there are oodles of cookie recipes out there in baking-land. But, these are something spectacular. This recipe is my mother's ... one that she has made for years and years. The cookies are truly a family favorite {along with her Slow Cooker Steak in Golden Mushroom Cream Sauce recipe}. She is asked to make these particular cookies for most any special gathering. And, when the grandkids show up at her house, it's pretty much a given - almost without fail - that they will ask her for these cookies. She usually keeps batches of them tucked away in her freezer. And, truth be told, they are barely given adequate time to thaw before everyone - including the adults - are diving into them.

Ripe, mashed bananas - lending both amazing flavor and extra moisture - are used in the dough. Mini chocolate chips lend just the right amount of crunch as you make your way through each chewy, soft bite. These are not dense like some traditional chocolate chip cookies. Rather, the texture is light, fluffy and ultra-soft.

I highly urge you to try this recipe. And, I'd love for you to come back and let me know how you like these. I think you'll find that these become a family favorite for you, too.

Yields 4 dozen.

Ultimate Drop Blackstrap Molasses Cookies

Soft molasses cookies have been my husband's favorite sweet treat for many years. Both his mother and my mother make amazing versions that are super similar. They often pass a dozen or so his way. {He devours them in less than a day.} I sometimes refer to this as his "molasses cookie fix." After twenty-plus years of he and I being together, I figured it was time for me to step up and attempt to master the recipe.

These cookies - truth be told - are one of my favorites, as well. {I just rarely get any when he is gifted them.} They are deep and rich in flavor. Almost magically, they manage to be both ultra moist {almost brownie-like in texture - especially when warm} on the inside while presenting a bumpy, slightly crisp exterior {especially fresh from the oven}. Utilizing blackstrap molasses yields such a deeply developed molasses flavor here. And, the inclusion of cold, strong coffee contributes to the moistness of the batter and helps boost the already-exuberant molasses flavor.

These do freeze well, too. And, they thaw super quickly. So they are a wonderful treat to have on hand for when company stops by or when you may need some goodies on the fly.

Yields 5 dozen cookies.

Sweet Spiced Pear & Brown Sugar Puff Pastry Tart

Keeping puff pastry on hand in the freezer is something that I recommend for every home cook. It's just so versatile and easy to use. It can be used to create both sweet and savory dishes. The puffy, flaky, buttery layers present so beautifully. And, the results are always delicious and crowd-pleasing. Guests think you've invested a great amount of time in preparation, but the truth is that working with store-bought puff pastry is almost effortless and very uncomplicated. With this recipe, I've taken a sheet of puff pastry, brushed it with perfectly-spiced and sweetened butter, lined it with thinly-cut pear slices and baked it to perfection.

Something truly magical happens during the baking process. The butter mixture becomes almost caramel-like, the pear slivers soften up beautifully, the juices from the pears slightly release to help flavor the tart and the dough puffs up all around the fruit so stunningly.

This can be enjoyed as a dessert or even with coffee in the morning. For dessert, I recommend serving this with a scoop of vanilla ice cream, a dollop of whipped cream or even a light dusting of powdered sugar.

This would be a pretty dessert to grace your holiday table this year, too. And, know that you could easily make this into 4 - 6 individual tarts simply by cutting the pastry into small squares prior to topping and baking.

Note that the pear slices can be arranged however you prefer. You can do basic, straight lines of pears or switch it up and do a more-rustic, varying pattern as I have done.

Serves 4 - 6.

Apple Pie Croissant Pudding with Caramel Butter Foam Drizzle

This fall-inspired dessert is somewhat of a cross between traditional bread pudding and apple pie. This is an incredibly simple recipe to make and one that requires mostly pantry ingredients that many of us already keep on hand. I've made an abundance of bread pudding-style desserts throughout the years, but this one was declared "the best" by my husband and kids during recipe testing. And, I think I have to agree!

Let me start by saying that subbing in croissants for run-of-the-mill bread when making bread pudding already is a game changer. The inclusion of croissants takes bread pudding to a completely different level ... a really, really good level. So, this recipe is already elevated drastically because of those flaky, buttery croissants.

I must mention that one of the things that turns me off from some bread puddings is that sometimes it tastes as if I'm eating bread baked up in sweetened scrambled eggs. (Anyone else?) Some recipes just simply call for way too many eggs. Here, you'll find that there is only one whole egg and one egg yolk in the custard, which results in no over-the-top egg-y taste or texture.

Cinnamon, vanilla and nutmeg come together in the custard base to flavor up this dessert. (And, your house will smell awesome while this bakes, too.) Next, I break open a can of apple pie filling to dollop atop the dessert to really drive home the autumnal flavor.

The highlight of this dessert has to be the sauce, however. I'm telling you, guys ... I don't even know how to describe it in words. It's so incredibly different than any other dessert sauce I've ever made, but I think it just might be the best. Something magical happens due to the addition of baking soda in the sauce. It gets all frothy and foamy. It's so insane in theory, yet it is definitely insanely amazing in taste. I beg of you ... do not skip the Caramel Foam Drizzle sauce.

Pineapple Upside Down Cake with Rum Caramel Sauce

I've amped up the flavors of a basic Pineapple Upside Down Cake recipe by adding a little splash of spiced rum to the caramel sauce here. And, I've ventured off the path of traditional canned pineapple by going "fresh" for this version. Dark brown sugar is swapped instead of light to bring some additional depth to the sauce. Note that this particular recipe, also, is a semi-homemade one. Total timesaver. A boxed cake mix is used, but between the buttery caramel sauce and rum flavor seeping into the cake as it bakes along with an upgrade to one of the ingredients called for on the box, the cake turns out just as awesome as one completely from scratch.

You'll be replacing the water called for on the box with a combo of juice and milk. Typically, I would add some of the pineapple juice to my cake batter when using canned pineapple. But, using fresh fruit meant that I didn't have that luxury. Instead, I used some 100% pineapple-orange juice along with milk in place of water. The juice doesn't overpower anything, but does lend a nice subtle flavor that is appreciated. And, the milk makes the cake a little more rich and decadent.

Much to the disappointment of my children, I withheld the maraschino cherries that I usually intermingle among the pineapple slices, but, of course, you could add a few in if you'd like.

NOTE: The brown sugar/butter "sauce" can be totally made without the addition of rum, if desired. It will still taste amazing and turn out wonderfully.

Yields 6 - 8  servings.

Apple Upside Down Bread Pudding

Just in time to kick off the fall season ... crisp apples, brown sugar and warm spices come together in this easy-to-assemble dessert. Bread pudding is one of the simplest desserts to make. This is essentially a bread pudding, but has similarities to an upside-down cake. Serving it warm, room temperature or cold is up to you. But, topping it with a dusting of powdered sugar, vanilla ice cream or homemade whipped cream is totally recommended.

The recipe begins with some melted butter and brown sugar marrying in the bottom of a cake pan. A sprinkling of sliced almonds is nestled around the slices of apple - just for some added crunch. Day-old bread chunks are mixed up with a vanilla custard that has been kissed with cinnamon, ginger and nutmeg. The custard-y bread is pressed into the buttery brown sugar and apple layer. Baked gently to keep everything moist and gooey, this dessert - once set a bit - is turned out onto a pretty cake platter for presentation and service to guests.

In regards to the bread, I've found that the sky is almost the limit when it comes to making bread pudding. I've used dinner rolls, sliced bread, buns and even leftover donuts. Sometimes I have even used a combination of different types of bread that I had on hand. I prefer to use day-old bread that is a little on the stale side, but I do recommend to, at least, allow the bread chunks to sit out on the counter to dry out a little before making this recipe if you're using very fresh bread.

Chocolate Crunch Mocha Mini Trifles

If you're looking for a simple-to-prepare dessert that is loaded with decadent chocolate and rich coffee flavor, these Chocolate Crunch Mocha Mini Trifles might just be your ticket to indulgent bliss. There are so many wonderful textures and flavors layered up in this dessert. Coffee-infused vanilla pudding and crushed chocolate sandwich cookies collide with chunks of moist chocolate cake in this magical treat. Smooth whipped cream and chocolate sprinkles finish off the layers in this crowd-pleasing dessert.

I love mini desserts. They are so much fun to serve and even more fun to eat. I shared my Black Forest Mini Trifles with Vanilla Bean Whipped Cream with you just before Christmas last year. This dessert is quite similar in terms of preparation and presentation. I utilize a store-bought cake mix and boxed pudding mix here to make my time (and mess) in the kitchen less. I do make my whipped cream from scratch, but, of course, you could use a store-bought frozen whipped topping if you want to hasten things even more during prep time.

Note that I do recommended assembling these, at least, a few hours in advance - even better if it can be the day before. However, I recommend waiting to add the chocolate sprinkles until shortly prior to service ... especially if presentation is important to you. The sprinkles can "bleed" into the whipped cream if placed on the trifles too far in advance.

Yields 8 mini trifles.

Lemon Cake Mix Puppy Chow

I think most of us know (and love) traditional Puppy Chow ("Muddy Buddies"). I've made several versions of the original throughout the years. Since we are in the middle of summer (and lots of hot temps) right now, I was pondering trying a more "refreshing" version. The flavor of lemon immediately came to mind.

Using a lemon cake mix makes this recipe so super simple. In just a matter of like, five minutes you can be enjoying this addicting, sweet Lemon Cake Mix Puppy Chow.

Bananas Foster Cinnamon Roll Bake

I purchased two eight-count packs of cinnamon rolls on sale at a supermarket bakery last week. They looked so good in the package, but were a little on the dry side. I immediately had the idea to turn them into some type of breakfast-y casserole or bake. What I came up with is essentially a bread pudding, but this is a little less custard-y than traditional bread puddings.

One of our family's favorite desserts is bananas foster and after recently being given a bottle of rum extract, I knew I wanted to utilize it to take this recipe over the top. I'm positive, however, that you could use a good quality vanilla extract or even some booze (wohoo!) in place of the rum extract ... and this would still be just as heavenly.

I've seen cinnamon roll bread pudding made using many types of cinnamon rolls, so I'm sure the kind from the tube in the refrigerated section at the store (or even the frozen kind) that you bake at home would work great, too, in this recipe if you didn't want to purchase already-baked ones as I did.

This was a huge hit at Sunday's family brunch at my mother's house. It feeds a good-size crowd and was the perfect sweet treat to go along with our savory breakfast dishes.

Serves 10 - 12. (This recipe could easily be halved if serving a smaller crowd.)

Chocolate-Dipped Festive Fudge Pops (The Tale of An Accidental Fun Dessert)

This is a little story about a recipe in the kitchen going from failure to fabulous.  We've all had those "flops" when we're baking or cooking - the ones that sometimes bring tears to our eyes (and bruises to our culinary egos).  Those moments when we realize that we're staring at a disaster-of-a-result sitting on the counter.  We're sure that the garbage is the destination for our failure, but we rack our brains on how to salvage this mess-of-a-recipe that we've created.

Is it too burnt?  What if I scrape off the bad part(s)?  Can I transform this into something else? 

Well, my dear mother, Dawn, had a new recipe to try for chocolate fudge.  It was on one of those recipe cards that you sometimes see on display at the grocery store.  Now know that my mother is a fabulous cook and baker - and a stickler for following recipes precisely.  She made the fudge recipe, but it never quite set up correctly.  The flavor was outstanding, however.  But, once "set," it was still a bit too um, gooey.  She had been in the midst of a baking frenzy - preparing a huge holiday platter of goodies to take to her company Christmas party.  She refused to use this fudge for her platter since its appearance was well, less-than-stellar. 

She was ready to pitch the fudge into the trash.  But, who just happened to stop by?  Yours truly.

I tasted it.  Loved it.  Stole it.

That fudge and I had a date with destiny.  I knew exactly what to do with it.

Thus, these Chocolate Fudge Pops were born.  Now, I was concerned that another fudge recipe wouldn't work like this one did for making fudge pops.  So, I whipped up a batch of a tried-and-true chocolate fudge recipe that I've used (it is from Nestle and can be found HERE.)

You can add in nuts or omit them.  Dried fruit can be added in, too.  (My mother's fudge had dried cherries in it.)  You could make it studded with crushed candy canes for the holidays as I did for the second batch I tried this method with.  These fudge pops would probably work fabulously with peanut butter, eggnog or vanilla fudge, as well.

The number of servings will depend on the fudge recipe you use and the size you make the balls.  Mine yielded around 20 fudge pops.

Classic Peanut Butter and Chocolate No-Bake Cookies

You know 'em. You love 'em. Old-school, classic no-bake cookies. A super quick-to-make, well-loved treat that was a staple of so many of our childhoods. They certainly bring me a real sense of nostalgia every time that I make them. And, I love seeing my own kids enjoy these cookies just as much as I did when I was young.

And, really ... what's not to love here? Chocolate and peanut butter collide amid a sea of oats, sugar and butter. {The ingredient list is a short one and consists of stuff most of us keep on hand.} And, you'll literally be in and out of the kitchen in like, ten or fifteen minutes making these. 

This is my mother's recipe and one that she made like, weekly when I was growing up. In our family, we prefer a combination of both quick oats and old-fashioned oats in this recipe. It just seems to create the perfect texture. But, just using regular quick-cooking oats works fine if that's what you have on hand or prefer. {Most recipes call for just quick oats.}

NOTE:  I would pretty much never recommend margarine for any recipe. However, my mother always used margarine in this recipe when I was growing up. I have tried making these many times using real butter, but they just never seem to turn out the same. So, I list margarine in the ingredient list. However, the recipe can very well be made with butter if that is all you prefer to purchase or have on hand.

Now, isn't it time you whipped up a batch of these today? You'll be so happy that you did.

Yields 24 - 28 small cookies or 12 - 14 large cookies.