The 3 musts

If you ever have a need to make something quick and satisfying then these three treats need to be incorporated into your life. Not only are they easy to make, but they will play a perfect part in your adventure of indulgence. 

NO BAKE COOKIES

• 2  cups granulated sugar
• 1/2 cup (1 stick) margarine or butter
• 1/2  cup milk
• 1/3  cup baking cocoa
• 3  cups Oats
• *Combine the first 4 ingredients and bring barely to a boil. Remove from heat and add in oats. Drop on to parchment lined cookie sheet and let cool. 

Now, I don't know what it is, but I have been told by many people that they strongly dislike No Bake Cookies except for when I make them. I began to ponder on what in the world would make them different. I use the absolute most generic recipe and haven't changed a thing. As I continuously thought about it, this was my conclusion; the other no bake cookies I have had that their outcome came as disappointing, were dry and not to the level of chocolatey goodness they should have been. From this I have drawn up some cautionary tips to consider. 

1. Do not let continuously boil. If you see it begin to, turn off the heat immediately.

2. When adding the oats, add them slowly. You may not use all that is called for. Keep your eye out for a perfect consistency. If you add too much, they will be dry and will want to fall apart. 

One Sunday morning, I was browsing the internet for new recipes and trying to get inspired and change things up in the treat making department. After about an hour or so, and who knows how many recipes later, my eyes lay upon these beauties.

PEANUT BUTTERCUP COOKIES

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. 

*A very helpful tip I learned is to freeze the Reeses before you press them in.

 Marshmallow or peanut butter? Peanut butter or marshmallow? Marshmallow or peanut butter? Peanut butter or marshmallow? The Rice Krispie debate. No offense to the marshmallow lovers, but my heart lies with peanut butter. I'll admit that I have had some delightful marshmallow rice krispies in my day. However, peanut butter just gets me. I unshamefully say that I can eat a whole batch on my own. These are one of the easiest treats to make and they are a pleaser.

PEANUT BUTTER RICE KRISPIE TREATS

1 cup peanut butter

1 cup corn syrup

1 cup sugar

6 cups rice krispies

Combine first 3 ingredients on stove until sugar is dissolved. Remove from heat and add rice krispies. Then place in metal or glass pan and spread out evenly.

*Do not bring to a boil, and stir constantly to avoid scorching.