There’s a great deal of beauty in simplicity, and if you can’t find it, you can probably find it. 

There’s a lot of love for these delicious, decadent cookies and cream cakes. 

Here’s what you need to make them at home: A cake pan that can hold about 1/3 of the batter (about 4-6 cups) Baking soda (optional) 2 tablespoons melted butter 1/4 cup powdered sugar Directions: Combine all of the dry ingredients (except the butter) in a small bowl. 

Add the butter and sugar to the dry ingredient mixture. 

Bring the wet ingredients together, then combine them. 

Mix on low speed until all the dry dough is mixed together. 

Turn the dough out onto a lightly floured surface and knead it for about 5-10 minutes. 

Divide the dough into 8 equal pieces, flatten each piece with your hands, and shape each piece into a cone shape. 

Gently flatten the cones into 12 cookies. 

Place each cookie into a greased baking sheet and bake for about 10 minutes or until a toothpick inserted in the center comes out clean. 

Remove from oven and let cool completely before frosting. 

Caramel Sauce (recipe below): Make the caramel sauce with 2 tablespoons melted coconut oil and 2 tablespoons caramel. 

Using a wooden spoon, stir the coconut oil into the melted butter until the mixture is smooth and creamy. 

Stir in the powdered sugar and vanilla extract. 

Make sure to cover the pan with the baking sheet. 

Bake for about 30 minutes or longer. 

Let cool completely.

 Enjoy! Peppa and Caramels: Peppermint Peanut Butter Cookies (makes 12) Coconut butter, peanut butter, and a sprinkle of sea salt (or more to taste). 

In a medium saucepan, combine the peanut butter and the peanut oil until it begins to thicken. 

Set aside. 

In another large bowl, combine all the remaining ingredients (minus the powdered butter) and stir until smooth. 

Transfer to the fridge to chill. 

Cocoa Frosting (reciper below): 2 cups of powdered sugar (I use Trader Joe’s sugar Free Vanilla solution) 3/4 teaspoon salt (I used 1 teaspoon of sea water) 1 tablespoon peanut butter In the bowl of an electric mixer, beat the powdered ingredients until smooth and fluffy. 

Then add in the peanut and stir well. 

Scoop a tablespoon of the frosting into the frosted cookie, and gently fold it in until the dough is formed. 

Refrigerate until ready to serve. 

Peanut Butter Cream Cake (makes 2): 1 cup of peanut butter (1 stick) 4 tablespoons (2 sticks) unsalted butter (3 tablespoons) Directors tips: Make the frostings ahead of time to make sure they are nice and fluffy and then refrigerate them until ready for serving. 

If you have any questions, feel free to ask them in the comments below! 

You can also follow my other delicious recipes here on!

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