Peanut Butter Chocolate Chip Granola Bars

Easy, healthy and delicious!!  Peanut Butter Chocolate Chip Granola Bars

These wholesome and delicious Peanut Butter Chocolate Chip Granola Bars are a perfect snack to have on hand all year round!

With summer break official underway I was searching my cupboards this week for some healthy snacks for my girls.  I remembered a recipe for homemade granola bars that I had made earlier this year, but then we ate them before I had a chance to photograph them!  =)  So I mixed up another batch and photographed them shortly before they “disappeared” again!

These homemade granola bars are sweet, chewy, and can be customized with your favorite ingredients.  Feel free to add some additional nuts and seeds, omit the chocolate chips (if you must!), or replace the small amount of butter with coconut oil to make these a delicious dairy free treat!

Easy, healthy and delicious!!  Homemade Peanut Butter Chocolate Chip Granola Bars


Peanut Butter Chocolate Chip Granola Bars

These delicious homemade granola bars are sweet, chewy, and a perfect snack for anytime of day!

Yield: 10-12 snack bars


3 Tablespoons butter (or coconut oil)
1/2 cup peanut butter (natural, no added sugar)
1/2 cup honey
1 teaspoon vanilla
1/8 teaspoon salt (optional)
2 cups quick cook oats
1 1/2 cups crispy rice cereal
1/2 cup mini chocolate chips


1.) Line a 8"x8" pan with parchment paper or foil.

2.) In a small saucepan, combine butter, peanut butter and honey and heat over low heat. Stir and heat just long enough for the ingredients to melt together. Remove from heat and add vanilla and salt (if desired).

3.) In a large bowl, mix the oats and rice cereal and stir to combine.

4.) Pour the peanut butter mixture over the cereal mixture and stir to combine. Add most of the chocolate chips, but reserve about 1 Tablespoon. Stir to fully combine.

5.) Pour/scoop mixture into prepared pan and press firmly into the pan. Sprinkle reserved chocolate chips on top and press onto the surface.

6.) Cover and refrigerate the bars for 30 minutes before cutting. Remove from pan and cut into squares or bars.

7.) Store the bars in the fridge (in a sealed container), although they are fine at room temperature a few hours (long enough to send in school lunches).

Recipe Source - Glorious Treats

Feel free to add some additional healthful ingredients, such as chopped nuts, sunflower seeds, wheat germ, coconut etc. I would suggest you could add 1/2- 3/4 cup dry ingredients (such as those just listed) without needing to adjust any other ingredients.

If you only have rolled oats (vs. quick cook oats) on hand, simply pulse the oats in a food processor a few times to break them up a bit, then you may use them in place of the quick oats listed.

Easy, healthy and delicious!!  Homemade Granola Bars

These Peanut Butter Chocolate Chip Granola Bars are a delicious snack (or even breakfast) for kids and adults.  Everyone in our house loves them!

Are you looking for more easy summer snack ideas?

This Strawberry Yogurt Fruit Dip is a wonderful snack or light dessert.

And be sure you’re following Glorious Treats on Pinterest where I have some delicious summer boards, from salads, to snacks, to desserts.

Strawberry Yogurt Fruit Dip - via

Happy summer snacking!

Cake Stand Decorated Cookies

Beautiful Cake Stand Decorated Cookies!!  -

I recently made time to just “play” with some cookies… to make whatever I wanted, for no reason in particular!  (It’s great fun by the way, you should try it!)

I had a new cake stand cookie cutter I’d been wanting to try, so I used that as the starting point and make a whole set of Cake Stand Decorated Cookies!

I wanted to approach this set as a cake decorator more than a cookie decorator, and make cookies that look like designs you’d see on actual cakes.  You might notice I did one cookie to resemble my Pink Ombre Swirl Cake.  =)

Most of the cookie shapes were created by using a combination of cutters, or using a knife to cut off pieces of a cookie (before baking).  Several of the designs started from a three tired cake cutter (similar to THIS one from Karen’s Cookies or THIS one from Truly Mad Plastics), several were from this cake stand cutter.

One of the cookies that ended up being my favorite, was a design I created using a few different cutters and some custom cutting by me… it’s the cookie with the white scalloped stand and aqua blue textured cake (with a red rose accent).  I shared a picture of the cookie on my Instagram account and several people asked where they could get the cutter.  I hadn’t thought that through when I was playing around with creating the cookie!  So I shot an e-mail over to my friends at Truly Mad Plastics and they happily whipped up a cutter based on my design!  So now you can purchase the scalloped cake stand cutter too!

Now let’s make some cookies!

You’ll need a batch cookies made from my Sugar Cookie Recipe (or your favorite).

You’ll need some Royal Icing.

Your choice of cookie cutters (links above to the ones I used).

I don’t have full step-by step tutorials for each cookie, but I took a photo of the first stage, second stage and finished cookies, so you can see the process a bit.  Basically, outline and flood one area at a time, based on the design you have in mind.  Be patient and allow each section to set up (30 minutes to 1 hour) before moving to an adjoining section.  This process will create the texture you see on several of the cookies.

Cake Stand Decorated Cookies -

I’m curious which design is your favorite?

Beautiful Cake Stand Decorated Cookies!!  -

If you love real cake stands too (as I do), I have a full blog post all about my cake stand collection.

Happy decorating!

Sprinkle Sugar Cookies

The Perfect Roll-Out Sugar Cookie Recipe.... with sprinkles!!  - via

How can you improve on the perfect roll-out sugar cookie recipe?  Add sprinkles!

This recipe for Sprinkle Sugar Cookies adds a bit of whimsy to any cookie decorating project!

I’ve made a LOT of cut-out sugar cookies over the years… but after making this batch I feel like I’ve been doing it wrong all this time!  =)  The additional of some colorful sprinkles to my trusty sugar cookie recipe makes a great cookie even better!  I think you can taste the cuteness!  =)

Wouldn’t these Sprinkle Sugar Cookies be the perfect base for birthday cookies?  And of course you know I’m already planning all the fun holiday cookies I could make with different colors of sprinkles!

Sprinkle Roll-Out Sugar Cookies - via


Sprinkle Sugar Cookies

This is my tried and true sugar cookie recipe with the simple addition of sprinkles!

Yield: 18-24 medium sized cut out cookies


3 cups all purpose flour
1 teaspoon baking powder
2 Tablespoons non-pareils sprinkles
1 cup unsalted butter
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract


In a large bowl add flour, baking powder and sprinkles. Whisk together and set aside.

In the bowl of an electric mixer add butter and beat until smooth.
Add sugar and blend until fully combined and fluffy.
Add egg and vanilla and blend.

While mixing, slowly pour in the bowl of flour.
Mix until dough forms and starts pulling away from the sides of the bowl.

Scoop dough out onto a work surface and form into two large balls. Place balls of dough into a large ziplock bag and press the balls down into thick, flat disk (about an inch thick). Chill the dough in the fridge for at least 30 minutes.

Roll out dough on a lightly floured work surface. I place a piece of parchment paper on top of the dough to avoid adding excess flour, and to prevent the dough from sticking to the rolling pin. Roll out the dough to about 1/3" thickness. Cut out cookies and bake similar sized cookies together on a baking sheet lined with parchment paper or a silpat type liner.

Bake 8-10 minutes in a preheated 350*F oven.

Cool on the baking sheet for 1-2 minutes, then move to a cooling rack.
Once fully cool, store cookies in a sealed container until ready to decorate.
Cookies remain fresh (when stored well) for at least a week.

Recipe Source - Glorious Treats

I found that after re-rolling the dough about 3 times the heat from my hands, and the moisture from the dough started causing the sprinkles to "bleed", and create streaks of color. As you roll out the dough, try to use a variety of cookie cutter shapes so that you are creating as many cookies (and as little dough scraps) as possible.

Once the cookies are arranged on a baking sheet, I place the entire baking sheet of unbaked cookies in the freezer (or fridge) for 10 minutes. This extra chill time really helps the cookies keep their shape as they bake.

This recipe is just a fun variation of the same Rolled Sugar Cookie Recipe I use all the time.  If you have not (successfully) made cut out cookies before, there are lots of tips and tricks, as well as more step by step photos in that original sugar cookie recipe post.

The Perfect Roll-Out Sugar Cookie Recipe.... with sprinkles!! - via

Sprinkles make everything better, don’t you agree?  =)

Happy baking!

Brownie Bites with Homemade Frosting

Brownie Bites with Homemade Frosting - via

Need a pretty dessert to feed a crowd?   Impress your guests with delicious little brownie bites with homemade frosting!

From time to time I am asked to make dessert for a large group…such a church or school event, or large party.  Although I love making desserts totally from scratch, time is not always on my side!  I like to have a few ideas up my sleeve that are pretty, delicious, and easy to make for large events.

If you start with high quality, store bought brownie bites and dress them up with a selection of delicious homemade frostings, you can easily make dessert for a crowd!  I used delicious brownies from Sugar Bowl Bakery, available at Costco and many local grocery stores.

Delicious Homemade Frostings, perfect to dress up store bought brownie bites!! -


Homemade Buttercream Frosting

This delicious frosting can be used to dress up brownie bites, and is equally delicious on cupcakes and cakes.


12 Tablespoons unsalted butter (1 1/2 sticks), room temperature
4 oz. (1/2 package) cream cheese, cold
4 cups powdered sugar

Vanilla option-
1 1/2 teaspoons vanilla extract
2 Tablespoons heavy cream (or 1 Tablespoon milk)
(garnish) fondant flowers and/or sprinkles

Mocha option-
2 Tablespoons unsweetened cocoa powder
2 teaspoons espresso powder dissolved into 2 tablespoons of hot water
(garnish) chocolate covered coffee beans

Raspberry option-
3-4 Tablespoons raspberry jam (preferably 100% fruit spread)
(garnish) fresh raspberries

Mint option-
1 teaspoon peppermint extract
2 Tablespoons heavy cream (or 1 Tablespoon milk)
green food coloring
(garnish) chopped chocolate mint candies (such as Andes mints)


In the bowl of an electric mixer, beat the butter until smooth.

Add the cream cheese and beat until fully incorporated and smooth.

While slowly blending, add 1-2 cups powdered sugar.

Add liquid and flavoring ingredients based on your flavor choices below, and blend.

Add remaining powdered sugar, and beat until all ingredients are well incorporated, and frosting is fluffy (20-30 seconds).

Recipe Source - Glorious Treats

Delicious Homemade Frostings, perfect to dress up store bought brownie bites!!  -

If you need to brush up on your piping skills, feel free to reference my post on How to Frost Cupcakes, which includes a quick video, and shows which piping tips produce which final look.

Which of these tasty little brownies would you chose first… raspberry, vanilla, mocha or mint?

Brownie Bites dressed up with deliciousi homemade frosting -


Disclosure – I was provided products from Sugar Bowl Bakery for dessert for my daughter’s school auction.  I only work with companies I love and promote products I truly use.

Carrot Cake Recipe

Classic, homemade and delicious!   Carrot Cake Recipe - via

I’ve wanted to share a delicious carrot cake recipe here for quite a long time!  The road block I kept running into was… what ingredients should be included in the “perfect” carrot cake?  I love my carrot cake to include nuts, raisins, pineapple and coconut… but I know not everyone agrees with this “loaded” version of carrot cake.

I recently asked readers on my Glorious Treats Facebook page to share what ingredients they like to be included in carrot cake.   Not surprisingly, the votes were quite split!

So… I set out to find a recipe that is delicious when filled with all of my favorites, but also would work with most any combination of ingredients you prefer!  Even if you’d like to omit a few of the ingredient “additions” I think you’ll find this carrot cake recipe is moist, flavorful and delicious!

This classic, homemade carrot cake recipe is loaded with nuts, raisins, pineapple and coconut, (just the way I like it!) but feel free to adjust to your personal preferences.

Moist, homemade and delicious!  Carrot Cake Recipe - via


Carrot Cake

This classic carrot cake is loaded with nuts, raisins, coconut and pineapple, then topped with rich and delicious cream cheese frosting!

Yield: 1- 9"x13" cake


Carrot Cake

2 3/4 cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1 Tablespoon cinnamon
1 cup chopped walnuts (or pecans)
1 cup sweetened, shredded coconut
3/4 cup raisins or currants

4 eggs
2 cups sugar
1 cup oil (I used olive)
1/2 cup unsweetened apple sauce (or use an additional 1/4 cup oil)
1 Tablespoon vanilla extract
2 cups grated carrots
1 cup drained, (canned) crushed pineapple

Cream Cheese Frosting
1 stick (1/2 cup) unsalted butter
1 (8oz.) package cream cheese
3-4 cups powdered sugar
1 teaspoon vanilla extract
1-2 Tablespoons heavy cream (or milk)


Preheat oven to 350*F. Prepare a 9"x13" cake pan, OR two 9" round cake pans by rubbing lightly with butter or oil and lining the bottom with parchment paper.
In a medium bowl, whisk together flour, salt, baking powder, baking soda and cinnamon.
Add nuts, coconut and raisins to the flour mixture, then set aside.
In the bowl of an electric mixer (or a large bowl and using a hand mixer), blend eggs and sugar.
Add oil, apple sauce and vanilla and blend until fully combined.
Stir in carrots and pineapple. Blend well.
While slowly mixing, pour in the bowl of dry ingredients. Blend until fully combined.
Pour batter into prepare pan(s). Spread to level, as needed.
Bake 9"x13" pan for 50-60 minutes (mine was ready at 54 minutes, in a metal pan).
The cake is ready when it appears baked on top, has a slight dome and a toothpick inserted in the center comes out clean. The top of the cake will be quite dark.
Allow cake to cool (about an hour) before frosting.

Prepare frosting -
In the bowl of an electric mixer, beat butter until smooth. Add cream cheese, and beat until smooth and fully combined.
While mixing, add the powdered sugar, a little at a time. After you've added two cups of sugar, add the vanilla and 1 tablespoon of cream.
Add additional sugar until you've reached the desired consistency and desired sweetness. Add the additional tablespoon of cream as needed.
Spread onto cooled cake (using an offset spatula).

Garnish finished cake with nuts if desired.

Recipe source - Glorious Treats

Ingredient options - If you do not care to add nuts, raisins or coconut, each of those items are optional and the rest of the recipe can remain the same. If you do not care to add pineapple, you may omit it, but I would suggest replacing with 1/2 cup apple sauce or 1/2 cup sour cream to keep the cake nice and moist.

Cake sizes - This recipe will make a nice thick cake in a 9"x13" pan, and the baking time is listed for this size. You could also bake this cake in most any combination of pans (8" round, 9" round, 10"x15" jelly roll pan, etc.) It would be near impossible to list the baking times for each possible cake pan size. The cake is done with it has a slight dome, appears baked on top, and a toothpick inserted in the center of the cake comes out clean.

Delicious homemade Carrot Cake!  - via

Give this delicious homemade carrot cake recipe a try and share it with people you love.   This cake “keeps” quite well and is even better the day after it’s made.

Happy baking!