Rock The Oven with Ryan Ann.

*Ryan Ann from Live, Laugh, Love, Bake will also be contributing her bad ass baking skills to Motherhood Uncovered.

Things have been so crazy around here lately that *I* actually have NOT been baking anything new. For me, that is rare, and just feels…. wrong. So, here are a couple of my favorite standby recipes. They are two of our absolute family favorites: One super simple, 4 ingredient wonder and one INCREDIBLE cookie that punches you in the nose and screams “IT’S FAAAAAALL, BABYYYYYY!”

Peanut Butter Bites

These are quite similar to “buckeyes,” and if you like Reese’s cups, you will LOVE these. They are SO very simple to make, and always get compliments wherever I bring them. Give em a try, you WON’T be sorry!

  • 18 oz of peanut butter, creamy
  • 2 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz chocolate (milk, semi sweet, or dark, finely chopped)

1. With mixer, thoroughly combine the peanut butter, powdered sugar and vanilla extract. Mix until smooth.

2. Coat your hands with more powdered sugar, (cuz we’re all gymnasts here, aren’t we?) and roll the peanut butter mixture into balls. Place on a baking sheet lined with parchment paper and freeze for one hour.

3. When one hour is almost up, melt your chocolate. (you can do this in a double boiler or in the microwave- just remember either way, KEEP YOUR EYES ON IT.)

4. Dip the bottom of each ball into the chocolate. Tap off excess and place back on parchment lined baking sheet. (You didn’t need me to tell you to take the peanut butter balls out of the freezer first, did you?? I really hope not…)

5. After all are dipped, pour remaining chocolate (if there is any left) in a small Ziploc baggie and snip corner off bag. Drizzle top of each ball with a little extra chocolate.

6. Refrigerate to set and that’s all there is to it. See? Seriously simple.

Mooooooving on to my Favorite cookie of ALL time… Coming to an oven near you (if you’re lucky) and just PERFECT for Fall…

Chocolate Chip Pumpkin Cookies

Seriously, I have never been a fan of pumpkin flavored anything, but I made these a few years back for a bake sale and I had a taste (or four.. HEY! don’t judge, quality control is very important to me!) AND they FLEW off the tables soooo fast at the bake sale. The pumpkin is not overwhelming, just the right amount, in my personal opinion. I DARE you to bake these and NOT wind up standing at the oven, drooling, waiting for these babies to be done.

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 3/4 cup of white granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 cup quick cook oats
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 cup canned pumpkin (READ: 1 CUP- NOT 1 CAN)
  • 1 1/2 cups semi sweet chocolate chips

1. Preheat oven to 350. Line cookie sheets with parchment paper.

2. Cream butter and sugar in a large bowl. Beat in egg and vanilla. (It’s beeen baaaaad, so beat it good!)

3. In separate bowl, combine flour, oats, baking soda, baking powder and cinnamon. Stir into creamed mixture alternating with pumpkin. (add some flour mixture, add some pumpkin, add more flour mixture, add more pumpkin… etc)

4. Fold in chocolate chips.

5. Drop by rounded Tbsp onto cookie sheets.

6. Bake at 350 for 12 to 13 minutes or until lightly browned.

7. Remove from cookie sheet and transfer to wire rack to finish cooling. 🙂


Since Ryan Ann is guest posting, I just have to put up some music from HIM. Ry, it’s Ville, baby!

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3 Responses to Rock The Oven with Ryan Ann.

  1. teri September 30, 2011 at 00:28 #

    Can’t wait to try these out!!!

  2. Chelle September 30, 2011 at 09:27 #

    Thanks for the recipes, Ryan Ann! Can’t wait to try those peanut butter things.

    Elle, I clicked on your pinterest and wow. I also clicked on ask for an invitation because now I think I’m going to have to do this. Hey, can you email me with a dumbed down version of how this works? Can you copy and pin anything?


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