Tag Archives: chocolate

No-Bake Chocolate Peanut Butter Bars

Posted on by | No Comments

One More Recipe… I Couldn’t Resist

I know, I know — I said I was going to take a little break from cooking posts. Around Dusty Roads is more than a recipe corner, after all. But when something this easy and this delicious crosses my path, how am I supposed to keep it to myself?

So here we are. One more. I promise it’s worth it.

Do you love peanut butter? Do you have a sweet tooth that wakes up the moment you see those peanut butter eggs at Easter or the Christmas tree–shaped Reese’s? If you’re nodding along, this one’s for you. It’s rich, it’s nostalgic, it’s no-bake, and it’s dangerously simple.

While I was digging through Turtle Fudge recipes for Valentine’s Day, I stumbled across this gem: No-Bake Chocolate Peanut Butter Bars. The only real “work” involved is giving your biceps a little workout while mixing — so grab your trusty wooden spoon and channel your inner “Get Ready to Rumble!”

No-Bake Chocolate Peanut Butter Bars

Ingredients

  • ½ cup (8 Tbsp.) salted butter, melted
  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 2 cups confectioners’ sugar
  • 1 cup + 2 tablespoons creamy peanut butter, divided
  • 1 cup semi-sweet chocolate chips

Peanut butter mix should look like this

Instructions

  1. Line an 8- or 9-inch square baking pan with aluminum foil or parchment paper; set aside.
  2. In a medium bowl, mix the melted butter, graham cracker crumbs, and confectioners’ sugar. Stir in 1 cup of peanut butter, then press the mixture evenly into the prepared pan.
  3. Melt the remaining 2 tablespoons of peanut butter with the chocolate chips — microwave or stovetop both work. Stir until smooth, then spread over the peanut butter layer.
  4. Chill in the refrigerator until completely firm, at least 2 hours. Let sit at room temperature for about 10 minutes before cutting.
  5. Store leftovers tightly covered in the fridge for up to a week.

almost as good as the pro’s

You can find the original recipe and extra notes over at Sally’s Baking.

No-bake, no guilt… unless you eat the whole pan. Not that I’d know.

If you give these a try, let me know how they turn out. I love hearing your tweaks, triumphs, and taste‑tester reviews.

 

A Holiday Tradition- The Cookie Exchange

Posted on by

Celebrating National Cookie Exchange Day: Sweet Treats & Sweeter Traditions

There’s something extra special about December 22nd—National Cookie Exchange Day. It’s the unofficial kickoff to that delightful moment when kitchens everywhere turn into flour‑dusted wonderlands, ovens hum like old friends, and neighbors appear at your door with tins full of sugary surprises. Around Dusty Roads, we’re all about celebrating the small joys that make a season feel special, and a cookie exchange is one of those traditions that warms the heart as much as the home.

Why Cookie Exchanges Are Pure Holiday Joy

Cookie exchanges aren’t just about the treats—though let’s be honest, that’s a pretty big perk. They’re about community, creativity, and the simple pleasure of sharing something homemade. Whether you’re a seasoned baker with a signature cookie or someone who relies on the “add water and stir” method (no judgment here), there’s room for everyone at the cookie table.

Plus, you walk away with a variety of cookies without having to bake a dozen different recipes. Efficiency and sugar? A winning combination.

Mom’s Recipe Corner: A Cookie Worth Exchanging

Of course, no cookie exchange is complete without a recipe that earns a few “Who made these?” whispers. So we’re dipping into Mom’s Recipe Corner for a tried‑and‑true classic: Chocolate Peppermint Pinwheel Cookies—a soft, spiced, crowd‑pleasing cookie that looks festive without requiring a culinary degree.

This cookie is a version of the classic Chocolate and Vanilla Icebox cookie. It was a staple of my youth. I admit it took more than a few tries to get the peppermint right. If the candy isn’t crushed enough your cookies are going to spread in the oven. But they still will taste good.

I found this recipe fun to play with. Sometimes I’d use white chocolate and 3 layers of dough so you got more swirls.

Let your imagination rule the day! Then , of course, share the bounty.

Share the Sweetness

Whether you’re hosting a cookie exchange, joining one, or simply gifting a plate to a neighbor, today is all about spreading joy one bite at a time. So preheat that oven, put on your coziest playlist, and let the holiday spirit rise—just like your cookies.

 

If you want more recipes for your exchange, Mom’s Recipe Corner is always cooking up something delicious.

Chocolate Cupcake Day

Posted on by

 

🌿 Sweet Traditions in Small Cups

There’s something magical about a dessert that fits in the palm of your hand. Cupcakes—those tiny, frosted wonders—have long been a symbol of celebration, comfort, and creativity. Whether they’re dressed in swirls of buttercream or filled with gooey surprises, each one feels like a personal treat made just for you.

As the leaves turn and the air grows crisp here in Taunton, I find myself drawn to cozy kitchen rituals and nostalgic flavors. National Chocolate Cupcake Day is the perfect excuse to indulge in a little baking joy—and maybe even discover a new favorite twist on this timeless treat.

In this post, we’ll explore the cupcake’s curious history, dive into decadent chocolate pairings, and share fun ways to celebrate. I’ll also include one of my go-to recipes and a few baking tools I love (affiliate links included). Let’s get mixing…

🧁 Cupcakes: Small Wonders with a Storied Past

Before they were the stars of birthday parties and bakery windows, cupcakes had a humble beginning. Back in 1796, Amelia Simmons scribbled down a recipe for “a cake to be baked in small cups” in her cookbook American Cookery. It wasn’t until 1828 that Eliza Leslie gave these dainty treats their now-famous name: “cupcake.”

In those early days, bakers used pottery cups and ramekins—long before muffin tins became kitchen staples. Over time, these sweet bites picked up whimsical nicknames like “Fairy Cakes” and “Patty Cakes,” adding a sprinkle of charm to their legacy.

🍫 Chocolate Cupcakes with a Twist

Classic chocolate cupcakes are always a crowd-pleaser, but why not let your taste buds wander? Here are some flavor-forward combinations that turn tradition on its head:

  • Devil’s Food + Ganache: Deep, velvety chocolate meets glossy ganache in a decadent duo.
  • Chocolate + Peanut Butter: A nostalgic pairing, elevated with sea salt and silky frosting.
  • Chocolate + Mint: Cool, crisp buttercream adds a refreshing contrast to rich cocoa.
  • Chocolate + Caramel: Think molten center, topped with a caramel swirl that melts on the tongue.
  • Chocolate + Orange Zest: Bright citrus notes in a tangy cream cheese frosting bring elegance to every bite.
  • Chocolate + Cinnamon or Chili: A whisper of spice adds warmth and intrigue—unexpected, unforgettable.

🎉 How to Celebrate Chocolate Cupcake Day in Style

Whether you’re baking solo or gathering with friends, here are five fun ways to mark the occasion:

  1. DIY Cupcake Bar: Bake a batch and set up a decorating station with frostings, sprinkles, nuts, and candies.
  2. Bakery Crawl: Treat yourself to a chocolate cupcake from your favorite local spot—or discover a new one!
  3. Recipe Adventure: Try a bold new chocolate cupcake recipe and share your results with friends or followers.
  4. Cupcake Swap: Host a sweet exchange where everyone brings a dozen homemade cupcakes and leaves with a sampler box.
  5. Snap + Share: Post your cupcake creations on social media using #ChocolateCupcakeDay and spread the joy.

🍽 Featured Recipe: Classic Chocolate Cupcakes

Let’s bring the celebration into your kitchen with a tried-and-true chocolate cupcake recipe that’s rich, moist, and ready for any topping adventure.

Ingredients:

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ⅓ cup vegetable oil
  • ½ cup buttermilk
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the eggs, sugars, oil, buttermilk, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Divide the batter evenly among the liners and bake for 18–20 minutes, or until a toothpick comes out clean.
  6. Let cool completely before frosting with your favorite topping—ganache, buttercream, or something wild!

🛒 Baking Essentials Spotlight

If you’re ready to whip up a batch, here are a few muffin tins I recommend—durable, easy to clean, and perfect for cupcake magic:

These affiliate links help support Around Dusty Roads at no extra cost to you. I only share products I genuinely love or use myself—especially when they make baking (and cleanup) a breeze.

 

 

 

Cactus and Chocolate

Posted on by

I hope everyone had a nice Easter. It turned out to be a beautiful spring day in Taunton.

I want to back track a little on the Vegas adventure. I missed a part of the tour when we went to Hoover Dam.

The “Dam”Tour was great but there was one more stop before we went back to the hotel and that was at the Botanical Cactus gardens and the Ethel M. Chocolate Factory.

DSC_2454 copy

When the bus first pulled up I only wanted to see the gardens. Dropping into the Chocolate factory could wait. I don’t need more candy. My time share has been showering us with boxes of Ghirardelli Squares since we checked in.

So into the prickly garden I went.

DSC_2452 copy

They had all sorts of cactus.  Rabbit Ears

DSC_2450 copy

Saguaro

DSC_2449 copy

Prickly Pear

But soon it was time to stick my nose into the chocolate factory.  Inspired by Ethel Mars‘ pursuit of the perfect chocolate, Forrest Mars Sr. created Ethel M, named in his mother’s honor. Using her timeless recipes. It’s not all about M &M’s.

DSC_2453 copy

My favorite turned out to be the pecan bark. Since the chocolate is made without preservatives in small batches it meant that I’d have to eat this chocolate in a hurry. But it was sooo Yummy!

 

 

Las Vegas by Time Share

Posted on by

When you own a time share they always want to give you updates. It’s a chance for them to try to sell you something more. A plain old update, no sale, is about 55 minutes and you get neat gifts for your time. Sometimes show tickets, sometimes amusement park tickets, it all depends on where you are and what attractions are in the area. I knew in advance that I would get a $100.00 Visa card to use toward a show so I agreed to “have breakfast on Diamond”.

DSC_2460 copy

Things didn’t go quite as I planned so suffice it to say I succumbed to an offer I couldn’t refuse. My 55 minutes was more like 5 hours but in the end I was happy and I have reached the level of membership that I was striving for. I will never have to do another purchase again! From now on it will be 55 minute updates.

We were given the VIP treatment from that point on and showered with candy and huge discounts on show tickets and dinners. We ate at Pampas one night. Our bill was $70.00 but we only had to pay $10.00! It’s nice to be a VIP (Gold level owner).

Heavy duty negotiations can really build up your appetite so as soon as we could break free we headed out for lunch. Since we were doing a lot of walking I had brought along a cane “just in case”. Sandy thought that sounded like a good idea as the walking was bothering her back so we headed for the CVS across the street.

One thing about Vegas …it gives new meaning to the phrase  “can’t get there from here”. Most intersections won’t let you cross. You have to walk several blocks, cross a pedestrian bridge and then come back to where you wanted to be in the first place.

On the way to CVS we had to pass Bobby’s Burger Palace one of Bobby Flay’s Restaurants.

DSC_2464 copy

That was a good place to stop for lunch.

IMG_20160307_141747

The burgers were excellent. I had a side of onion rings. All I can say is WOW and Bobby Flay is not one of my favorite  Celebrity Chefs but now I know why he’s considered to be so good.

IMG_20160307_140106

After lunch and cane shopping we walked the strip.

IMG_20160307_133925

We visited the Hershey store, (Yum) chocolate.

IMG_20160307_145807

And a chocolate Statue of Liberty.

IMG_20160307_150352

We lingered in New York. Lady Liberty is reinforced Styrofoam.

IMG_20160307_151045

Leo the MGM Lion on the other hand was hollow but real bronze.  The statue weighs 50 tons, and at 45 feet (14 m) tall, on a 25-foot pedestal, is the largest bronze statue in the U.S.

IMG_20160307_151059