Oreo Truffle Brownie

Happy, happy 2014!
I hope you all created some amazing memories over the holiday!
Now that life has calmed down a bit, I am hoping to give the blog here a face-lift and start cranking out some more recipes to share with you....I have missed you all - xoxo
First up for the New Year, just in time to sabotage your resolutions before Girl Scout Cookies do, is the scrumptious love child of the infamous "Oreo Truffle" and the good-old perfect Brownie.  Seriously...amazeballs!

Oreo Truffle Brownie
Recipe by:  Mel's Kitchen Cafe

Ingredients

For the brownies:
• 1 (12-ounce) bag semisweet chocolate chips
• 1 cup butter (2 sticks)
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla
• 4 large eggs
• 1 1/2 cups flour
• 1/2 teaspoon salt
Oreo Truffle and Topping:
• 26 Oreo or other chocolate-sandwich cookies
• 8 ounces cream cheese, light or regular, softened
• 4 ounces white chocolate or white almond bark

Directions

1. For the brownies, preheat oven to 350 degrees. In a medium saucepan over low heat, melt the butter and chocolate chips. Stir constantly and remove from heat when the chocolate is fully melted. In the same pot, whisk in the sugar and vanilla. Then add eggs, blending fully one at a time. Add the flour and salt and stir until well combined. Pour the batter into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn the heat down to 325 degrees and bake for 10 more minutes. Remove from the oven and let the brownies cool completely.
2. For the Oreo truffle topping, crush the Oreo cookies and mix with the softened cream cheese until the mixture is well-combined. I find the best method is to lightly crush the Oreo cookies and then mix the cookies with the cream cheese in an electric stand mixer, food processor or with a handheld mixer. Lightly press the Oreo truffle mixture over the cooled brownies.
3. In a small microwave-safe bowl, melt the chocolate or almond bark on low power at 30-second intervals, stirring in between, until melted and smooth. Pour the chocolate into the corner of a ziploc bag. Carefully snip a small piece off the corner and drizzle the chocolate across the brownies. Alternately, you can cut the brownies into squares and then drizzle with the chocolate. Chill the brownies in the refrigerator until the chocolate is set (10-20 minutes). Cut into slices and serve.

Sea Salt Chocolate Chip Cookies

Hello, my name is Siggy Spice, and I am a big-ol'-cheater. 
Do you cheat on your favorites?  Favorite recipe that is.  Do you still try to find a better version?  A grass is greener on the other side version?
I do.
My recipes can't expect monogamy.  What if a dash of this, or a pinch of that changes everything?
Well, can I tell you.  I pinched....and it was AH-mazing.  Life changing even.
On top of my pinch, I was lazy and wanted to try a shortcut.  And ohhhh, that shortcut.  It was oh-so-short.  Like, my dough was ready to go before the oven was even pre-heated, short.  That shortcut made me feel like a cheater on a whole new level.
My family is in on this as well.  They agree that they have never tasted anything as soft, chewy, and with a pop of wow like these little gems.
Try these.  Please.  Don't let me stew in my guilt alone.



Sea Salt Chocolate Chip Cookies
Recipe ever so slightly adapted by:  Six Sisters Stuff

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1 cup light brown sugar
• 2 tsp vanilla extract
• 1 egg
• 2 1/2 cups Bisquick baking mix
• 1 cup semisweet chocolate chips
• Sea Salt - just a sprinkle, not even a pinch for each cookie.  I used my Pink Himalayan Sea Salt grinder and just ground a wee-bit onto each cookie.

 

Directions:

Preheat oven to 375 degrees.  In a large mixing bowl, combine softened butter, brown sugar, vanilla, and egg.  Fold in Bisquick baking mix.  Stir in chocolate chips.  Use 1" cookie scoop to form cookie balls and place on ungreased cookie sheets.  Sprinkle or grind not even a pinch of Sea Salt onto each cookie.  Bake 8-10 minutes or until golden brown.

My VERY Favorite Chocolate Cake with My VERY Favorite Frosting

It is spectacular.
It is rich.
It is moist.
It is perfect.
Chocolate Cake is my ULTIMATE dessert.  Like last-meal-on-earth favorite.  This chocolate cake is true perfection.  Topped with that crazy icing made with flour that tastes like a cross between whipped icing and the filling of a Ho-Ho.  Maybe I should have called this a deconstructed Ho-Ho Cake.
This is one of those things I really wish I could just make one for each of you just so you could try it.  So, please, please, pretty please try this cake. 

My VERY Favorite Chocolate Cake
Recipe Source:  slightly adapted from Hershey's

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/4 cup vegetable oil
• 1/4 cup coconut oil, melted
• 2 tsp vanilla extract
• 1 cup boiling water

Heat oven to 350°F. Spray a 9x13 pan with non-stick baking spray.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely before frosting. 

My VERY Favorite Frosting
Recipe Source:  Pioneer Woman - Tasty Kitchen

• 5 TBSP Flour
• 1 cup Milk
• 1 tsp Vanilla
• 1 cup Butter
• 1 cup Granulated Sugar (not Powdered Sugar!)

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

This recipe has been linked up at:
Jennifer Cooks
The Country Cook
Simply Sweet Home
Tidy Mom

Choco-Chery Chookies

Kiddo C loves cherries...I mean LOVES cherries.  So, it shouldn't be a shocker that she LOVED these cookies.  I mean, really, who doesn't love that chocolate and cherry combination?!  These cookies are a delightful fudgey brownie like bite with a splendid cherry surprise. 

Choco-Cherry Cookies
Recipe Source:  My Tasty Treasures

• 1-1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup softened butter
• 1 cup sugar
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla
• 48 Maraschino Cherries (10 oz jar) undrained.  (I only used about 30-ish)
• 1 cup semi-sweet chocolate chips
• 1/2 cup sweetened condensed milk

Preheat oven to 350.
In a bowl, combine flour and cocoa powder, set aside.
In a large mixing bowl, beat butter on high for 30 seconds.  Beat in sugar, baking powder, baking soda, and salt.  Add in egg and vanilla and continue beating to incorporate.  Slowly, add flour/cocoa mixture. 
Shape dough into 1" balls.  Make an indentation into each cookie with your thumb.  Drain cherries, reserving juice.  Press a cherry (or half of a cherry if they are large) into each cookie.
In a small pan, melt chocolate chips in the sweetened condensed milk.  Add 4 tsp cherry juice.
Spoon 1 tsp frosting over cherry in each cookie.  Bake in preheated oven for 10 minutes.  Cool on baking sheet for one minute before removing to rack.

This recipe has been linked to:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Eat at Home

Strawberry Chocolate Nachos

Today is the last day of school before the kiddos track out for 3 weeks.  This last 6 weeks has flown by!  Seems like yesterday I was making my sparkly-eyed girls this scrumptious treat for their first day after-school snack.  I first saw this idea on Our Best Bites and fell in love.  What  better way to talk about your first day of school than over a plate of this deliciousness?!  Yes, this IS as good as it sounds and looks, plus it is super simple to put together.  Who was a ROCKSTAR, bestest-Mama-ever that day...this gal right here!

Strawberry Chocolate Nachos
Recipe Source:  Our Best Bites

Proportions are up to you, make to taste!

• Baked Cinnamon Chips*** (see super simple recipe below)
• Diced strawberries tossed with granulated sugar and left to sit for 10 minutes.
• Melted Chocolate Chips (your choice of flavor).  Simply place desired amount of chocolate chips in a microwave safe bowl and cook in 30 second interavals, stirring in between until melted.
• Whipped Cream.  I used the aerosol can stuff, but you can use fresh made or Cool Whip

Place Cinnamon Chips on a platter and top with diced strawberries.  Drizzle with melted chocolate (which I did by placing in a small sandwich baggie, snipping the corner) and top with whipped cream.

***For the Cinnamon Chips***
Preheat oven to 350 degrees.
Melt 4 TBSP butter and mix in 1 tsp vanilla.  Simply spread melted butter/vanilla mixture on top of some flour tortillas and sprinkle some cinnamon sugar on top.  We liked it when we went a tad heavier on the cinnamon sugar than the ones we gave a light dusting.
Using a pizza cutter, cut tortillas into 8 wedges.  Place them (not touching each other) on an ungreased baking sheet (cinnamon sugar side up) and bake for  10-12 minutes.  Keep an eye on them so they don't burn!  Remove from baking sheet and put on a cooling rack.  Repeat with remaining tortillas.
These are AWESOME just eaten as a snack as well.

This recipe has been linked up at:
Simply Sweet Home
This Chick Cooks
Eat at Home

Vanilla Pudding Chocolate Chip Cookies

Again, I am a wee-bit behind the ball on this one.  But I figure that if I was late trying them, even though they have been EVERYWHERE on the blog-o-sphere, there might be a few of you who have yet to try them as well.  Can I just say....
These.
Are.
AWESOME!
It took me a really long time to find a chocolate chip cookie recipe I liked.  Turned out that, my favorite recipe was the Nestle Chocolate Chip Cookie recipe on the back of the bag, except halving the butter and using Ghiradelli Milk Chocolate Chips.  The result is a soft, thick, and chewy cookie. 
So, when I saw that the Vanilla Pudding Chocolate Chip Cookies were basically the Nestle recipe except swapping some of the sugar for a box of instant vanilla pudding, I wondered if I could halve the butter for that recipe too.  Guess what, it worked!  The result was an over-the-top soft, thick, chewy, AMAZING tasting cookie.  And since it is half the butter normally called for, you can eat twice as many right?!  Good thing because...
These.
Are.
AWESOME!

Vanilla Pudding Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) butter, softened
• 1/4 cup granulated white sugar
• 3/4 cup packed brown sugar
• 1 box (3.4 oz) Instant Vanilla Pudding
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups Chocolate Chips.  Again, I LOVE the Ghiradelli Milk Chocolate Chips

1. Preheat the oven to 375 degrees.
2. In a small bowl, combine the flour, baking soda, and salt. In a separate large mixer bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until the dough is creamy. Add in the pudding mix.  Add the eggs, one at a time, beating the dough well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop out rounded tablespoons of dough and place 2 inches apart on ungreased baking sheets.
3. Bake for 8 to 10 minutes, or until golden brown. Cool on the baking sheets for 2 minutes and then remove the cookies to wire racks to cool completely.

This recipe has been linked up at:
Mommy's Kitchen

Peanut Butter Crackle Brownies

CRAP PICTURE ALERT!!! 
Sorry.  Picture was taken with my phone AFTER the dish was halfway gone.  I had taken it to a friends house for dinner, so I baked it in a disposable pan for easier transportation.  So, disposable pan + half eaten brownies+camera phone=crap picture.
Also...
DISCLOSURE TO MY TRAINER!!! 
Mark, if you are reading this, I cannot confirm or deny that I may or may not have stuffed myself silly with these bad-boys during my "poor me" week last week.  But I did Zumba and Zumba Toning, so that should cancel out at least 2 of them right?!  Don't answer that...just don't bring this up at the weigh in OK?
Seriously, these are crack-a-licious brownies.  Like, the ass-jiggle is totally worth it brownies.

Peanut Butter Crackle Brownies
aka, Peanut Butter Cup Crunch Brownie Bars and Better Than Crack Brownie Bars
Recipe Slightly Adapted from:  Brown Eyed Baker

• 1 batch of your favorite brownie recipe or boxed mix for a 9×13-inch pan
• 10 Reese’s peanut butter cups, chopped
• 1½ cups milk chocolate chips
• 1½ cups creamy peanut butter
• ½ tablespoon butter
• 1½ cups Rice Krispies cereal
• pinch finely ground sea salt

Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal and sea salt to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

This recipe has been linked to:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Sneaky Brownie Bites

As we have already established, I love a quick and easy treat. 
(((insert "that's what she said" joke here)))
Add in the benefit of being healthier than their average counterpart, and I am SO there. 
These Sneaky Brownie Bites are similar to my recipe for Pumpkin Muffin Cookies, only chocolaty. 
I love them because I can have a fudgy little treat without feeling like I am blowing all the work I did in Zumba class.  
I love them for my 3 little kidlets because all that pumpkin is chocked full of vitamin A and antioxidants, plus it is a good source of vitamins C, K, and E, AND lots of minerals, including magnesium, potassium, and iron.  Hooray for pumpkin!
My kids love them because they are good.  
Take the 2 minutes to mix these up and give you and yours a sneaky shot of deliciousness!

Sneaky Brownie Bites

• 1 box of Devils Food Cake Cake Mix
• 1 can (15 ounces) Pumpkin Puree
• 1 tsp Vanilla
• 1/4 cup Mini-Chocolate Chips

Preheat oven to 400 degrees.
Spray a mini-muffin tin with non-stick baking spray.
Using a hand mixer, combine cake mix, pumpkin, and vanilla.  Add chocolate chips and stir until evenly distributed.
Fill mini-muffin tin with batter using a small cookie scoop.
Bake for 10-12 minutes.  Remove from pan and allow to cool completely.  You will not be able to distiguish the pumpkin if you allow to cool completely.  Dust with some powdered sugar if you are feeling fancy.
Yield:  36 mini-bites

FOOD FACTS:
per mini-bite

CALORIES:  69.3
FAT:  1.9
CARBS:  13
FIBER:  .7
SUGAR:  7.6
PROTEIN:  .8

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
This Chick Cooks

HEALTHY Peanut Butter Balls

Allergy season is quickly approaching in this neck of the woods.  Last year was our first spring here in the ol' NC, and I had heard that the allergies could be pretty hard to take.  So, we went to the farmers market and got some local honey and had the kiddos eating it right away.  Buying local honey is a great way to introduce your body to the local pollen so your body can start to build immunity against it before it goes full blown yellow gunk all over the place.  The kiddos sailed through allergy season without so much as a sniffle.  Hubs and I on the other hand, were sick as dogs!  Since we had never had allergies before, we didn't think we needed to partake on the local honey.  Boy were we wrong!  So this year, we are taking no chances and went to the farmers market and bought a HUGE container of honey.  We have been sneaking it in everywhere! 
This recipe is a super yummy, HEALTHY way to get a big-ol'-dose-o-honey.  My kiddos (and hubs and I too) absolutely LOVED them!  Even if you don't have to worry about allergies, these are such a great alternative to cookies or pre-packaged snack bars. 

HEALTHY Peanut Butter Balls
Recipe slightly adapted from Mommy's Kitchen

• 1 cup Honey
• 1-½ cup Creamy Peanut Butter or Almond Butter
• 2-½ cups Powdered Dry Milk
• 3 cups Quick Cooking Oatmeal, Uncooked
• 2 TBSP toasted Wheat Germ
• 2 TBSP Ground Flax Seed
• ½ cups Mini Chocolate Chips, Raisins, or both (optional)

Mix all the ingredients together with hand mixer. Form into golf ball sized balls with your hands and freeze on a baking sheet lined with waxed paper until firm. Remove from the freezer and store in a large Ziploc bag in the refrigerator.

This recipe has been linked up at:
Simply Sweet Home
Tidy Mom
Crazy Domestic
Alli n Son

ULTIMATE Chocolate Fondue

I know this is the one you have been waiting for, and let me tell you it is totally worth the wait!
The version I make here is far better than any I have had at the Melting Pot....it is like a grown-up, sexy Nutella.  I personally think you should save this one for just you and your love....however, I will state right now that I am not responsible for any trips to the ER dealing with chocolate burns, you are supposed to eat it my friends.  Anywho, I digress.  Make this, eat it, enjoy it!

ULTIMATE Chocolate Fondue
Recipe adapted by:  Tyler Florence

• 16 ounces chocolate (milk, dark or semisweet), broken in pieces – I use a combo of Dove Milk and dark chocolate
• 1/2 pint whipping cream
• 1/2 cup caramel topping (I use Mrs. Richardson’s)
• 3 tablespoons Frangelico (hazelnut liqueur…just buy a shooter of it) or favorite liqueur, but it is the Frangelico that give it the Nutella lusciousness.

Place all ingredients in a double boiler.  I use a glass bowl on top of a pot with 1” of boiling water.  Stir until everything is all melted and smooth.  Do not allow to bubble.  Once done, pour into a ceramic fondue pot or just put into a bowl, it is going to go faster than it can cool and harden anyway.
ENJOY!!!

Things to dip:
Strawberries
Pound Cake cubes
Brownie Bites
Bananas
Marshmallows
Maraschino Cherries
Pineapple
Cheesecake

In case you missed any of the other courses:
Fiesta Cheese Fondue
Coq au Vin Fondue with 2 dipping sauces


This recipe has been linked to:
Mommy's Kitchen
Simply Sweet Home
Tidy Mom
Frou Frou Decor

Chocolate Peanut Butter Cheerio Chewies

I have been posting a lot of main dishes lately.  I can't help it, when it is so stinkin' cold out, all you want to make and talk about is the warm, gooey, and yummy stuff.  Not to mention the whole trying to eat healthy after the holidays thing.  Anyway, as I was looking through my food photos of recipes to post, I saw this little gem I made back in sunnier days.  Now, I am not sure how many of you have had Chocolate Cheerios yet, but can I just say they are FABULOUS?!?!  Dry as a snack, or with milk...they totally ROCK!  And guess what?  When you use them in this recipe, holy chocolate and peanut butter Batman, it is a winner!  This was a fabulous treat for the kiddos and the adults too!

Cheerio Chewies

• 1 cup sugar
• 1 cup corn syrup
• 1 cup creamy peanut butter
• 1 tsp. vanilla
• 5 cups Cheerios  (I used 1/2 chocolate and 1/2 regular...or maybe 2/3 chocolate and 1/3 regular...whatever, don't judge me.)

In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat.
Allow mixture to boil for one minute and remove from heat.
Add peanut butter and vanilla to mixture and mix until smooth.
Add Cheerios and mix until all coated.
Drop mixture by spoonful onto waxed paper and allow to cool.
ENJOY!

Recipe adapted from:  Real Mom Kitchen

This recipe has been linked up at:
Nikki's Nifty Knacks
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Cappuccino Chip Cookies and Fudge Puddles. It's a Cookie Two-fer!

I thought since we have a little less than a week left before those pesky resolutions ban us from cookies and sweet treats, I have a sworn and bound duty to share with you TWO spectacular cookies from our Holiday Cookie Palooza! 

First up....Cappuccino Chip Cookies from my friend Kim!  These are fabulous and were a great snack for Santa to keep his energy going to wrap all the gifts he waited until the last minute to buy visit all those houses!  This recipe makes a LOT (like 4-5 dozen) of these coffee-chocolatey bits-o-love, which makes them oh so very nice to share.

Cappuccino Chip Cookies

• 4 sticks of butter, melted
• 1/4 cup instant coffee crystals
• 2 tsp vanilla extract
• 2 tsp brandy or rum extract
• 3 cups sugar
• 3 eggs, beaten 
• 2 tsp baking soda
• 1 tsp baking powder
• 3 cups mini chocolate chips
• 5 1/2 cups flour 

Preheat oven to 350 degrees.
Melt butter in a (very) large bowl.  Whisk in the instant coffee and extracts until the coffee is dissolved.
Add sugar, eggs, baking soda and baking powder; mix well.
Stir in chocolate chips.  Add flour in one-cup increments, stirring after each addition. Mix until flour is evenly distributed.
Form walnut-sized balls of dough, roll in sugar if desired.
Place 2" apart and bake for 9 to 11 minutes.

YUM!

Next up, Fudge Puddles, aka Puddles-o-YUM!  I can't remember where I originally saw this recipe, but when the lovely Tina from Mommy's Kitchen blogged these, I double bookmarked them to make.  They are so fabulously rich...perfect with a cold glass of milk!

Fudge Puddles

Cookie Crust recipe:

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 /2 tsp vanilla extract
• 1 large egg
• 1 1/4 cup all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt

Preheat oven to 325 degrees.  Grease a mini-muffin pan.
In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla Next, in a separate bowl, mix the flour, baking soda, and salt. Gradually add flour mix to the creamy mixture. Chill in the fridge for at least one hour (or in the freezer for about 15 minutes). Remove from fridge and form into 1" balls.
Add 1 ball to each muffin cup. Bake for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball. I used the handle of my potato masher, cause that's how I roll.  Let them cool in the pan for at least 5 minutes and then move to a cooling rack.
Once all of the cookies are done baking, it's time to make the fudge filling.

Filling recipe:

• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 can sweetened condensed milk, 14 ounces
• 1 tsp vanilla

In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minutes. Stir well. If there are still un-melted chips, continue to melt in microwave for 15 second increments until all smooth:
Immediately start filling the cookie cups with the filling. Work quickly to avoid the mixture hardening up on you.  Instead of using a spoon to fill each cup up with, I put the mixture into a Ziploc baggie and snipped the corner off to fill that way.  It went MUCH faster. Let set for an hour or until fudgey center has firmed-up.

YUM 2.0

These recipes has been linked at:
Nikkis Nifty Knacks
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Eat at Home

Caramel Crack

If Betty Crocker was a drug dealer, this is what she would be slinging.
This little gem is very much like the Apricot/Raspberry Crumb Bars but filled with caramel and chocolate.
Add this one to your holiday platter and have all your friends and neighbors mowing your lawn and bringing you coffee for an entire year!

Ingredients:

• 2 sticks melted butter
• 1 1/2 cups brown sugar
• 2 cups flour
• 2 cups oatmeal
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3-3/4 bag of chocolate chips, depending how chocolately you like it
• 1 jar (10 ounces-ish) of caramel topping.  I used the Fleur de Sel Caramel Sauce from Trader Joe's, but you could use Smucker's or Mrs. Richardson's. 

Preheat oven to 325 degrees.
Grease a 9"x13" baking pan.
Combine the brown sugar, flour, oatmeal, baking soda & salt. Add melted butter and  mix until crumbly.
Press HALF of the mixture into the bottom of the prepared pan and bake for 15 minutes.
Remove from oven and spread the jar of caramel topping on top, followed by the chocolate chips.  Sprinkle the remaining prepared dough mixture over the top.
Place back in oven and bake for an additional 15 -20 minutes, until it's a light golden brown.
Allow to cool and chill completely before cutting them into squares.  Go forth and gorge!

Recipe Source:  I have been making it for a while and do not know where I first saw it

Recipe linked to:
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

BOO-Bark!

What do all these things have in common? 

Candy Corn

Oreo's

Pretzels

Chocolate Covered Sunflower Seeds



White Chocolate


What you see here is all the ingredients to make the fantastic Halloween treat known as BOO-Bark!
I am sure I am breaking about 10 food blogging rules right now, but oh well....I am a rebel like that.  Actually, I am frustrated beyond belief with my nemesis....white chocolate.  I just have not been able to get it to melt correctly for me lately.  Tonight, while trying to make some Boo-Bark for you, the stinkin' little sucker wouldn't play nice and melt right....again.  AGHHH!!!! 
It is NOT the recipe, it is me....me, me, me and my apparent lack of focus. SQUIRREL!

I hope you all understand that I am moving and just don't have the time or gumption to try it again.  BUT, I do want you to have the recipe to enjoy.  So, here is the recipe, sans final plated picture. (gasp! I know.)  I do however, present to you the Easter version...Bunny Bark and hopefully the sweet little bunny model will melt your heart and you will eventually be able to forgive me. 

That did it....your heart is all warm and fuzzy now, huh?!  Just a little bunny hug from me to you.   xo

BOO-Bark!

• 14 Oreos
• 1 1/2 cups broken pretzel pieces
• 1 pound white chocolate, almond bark, or white candy disk melts found in the bulk section of some grocery stores.  Just make sure you take it to dinner and perhaps feed some wine so it will cooperate and play nice.
• 1 cup candy corn.
• 1/2 cup Autumn-colored Chocolate Covered Sunflower Seeds.  I used the Trader Joe's brand.

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels, and about 3/4 cup of candy corn onto waxed paper. Place the white chocolate in a container and microwave for 1 minute - 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than regular chocolate. It also does that funky seize up thing if you microwave for too long too.  Unlike me, you MUST pay attention to wha... SQUIRREL!
Drizzle the melted chocolate over the cookie mixture, spreading with a spatula if needed to coat evenly. Sprinkle remaining candy corn and sunflower seeds over the chocolate while it is still wet. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.


Pictures above (except sweet little bunny) courtsey of:  Nabisco, Brachs, Trader Joe's, Amazon

This recipe is linked up at:
Nikki's Nifty Knacks
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Cookie With Many Names....

Synchronicity is a funny thing. This week, I received a request for these cookies that are on my annual Christmas Cookie platter. The very next day, Tina (the Mom in Mommy's Kitchen) had her version posted on Face Book. I am taking it as a sign to get this deliciousness shared with you. I loved, loved, LOVED these cookies as a child and was so happy to find the recipe as an adult. They are my family's favorite cookie hands down. One Christmas SEVERAL years ago, we gave homemade goodie baskets as gifts. I used a small cookie scoop to make these cookies and they turned out round and truffle sized. My then 8 year old son said they looked like reindeer poop, so the name has stuck. Many of my friends from the 'Burg grew up with these served in a bar form in our Winnie the Pooh cafeteria and lovingly called them Cow Pie's. Do I see a theme here?! Whether you call them No Bake's, Chewy Fudgey Treats, Reindeer Poop, or Cow Pie's, they are sure to bring a smile to your face!

• 2 cups sugar
• ½ cup (1 stick) butter or margarine
• ½ cup milk
• 1/3 cup powdered cocoa, I use Hershey's Cocoa
• 2/3 cup peanut butter (crunchy or creamy)
• 3 cups quick-cooking oatmeal
• 2 teaspoons vanilla extract

Place piece of wax paper or foil on tray, cookie sheet, our counter. Combine sugar, butter, milk, and cocoa in medium saucepan.
Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.
Remove from heat, cool 1 minute.
Add peanut butter and vanilla, stir quickly until peanut butter is smooth.  Add oats and stir to throughly combine. Quickly drop mixture by spoonful onto waxed paper or foil. Cool completely.





Recipe Source: Hershey's Best Loved Recipes

Chocolate Covered Cherry Cake

It is an oldie but a goodie folks...and can you say, simple, simple, simple?!  I guess that has been a theme of mine lately.  Oh well.  This cake has 4 ingredients, and don't ask me about the science behind it, because all I know is it works.  I have a cherry lovin' little girl that was in hea-ven with this, and helloooo, who doesn't love chocolate and cherries?  They go together like Mac and Cheese, Burt and Ernie, Peanut Butter and Jelly, Edward and Bella.  Ok, I will stop now.  Let's just say there is a reason it was the grand prize winner of the 1974 Pillsbury Bake Off!

Ingredients:
    
     For Cake:

• 1 box Devil's Food Chocolate Cake (18.25 oz)
• 1 can Cherry Pie Filling (21 oz)
• 2 large eggs
• 1 teaspoon Almond Extract

     For glaze:

• 1 cup sugar
• 1/3 cup butter
• 1/3 cup whole milk
• 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.
Coat a 13"x9" cake pan with non-stick spray.
In a medium bowl, combine chocolate cake mix, cherry pie filling, eggs, and almond extract with a mixer on low for one minute.  Scrape down sides and continue to mix on medium for 2 additional minutes.  The batter should look thick and well blended.  Pour batter into prepared cake pan, smoothing with rubber spatula.  Place in oven and bake until it springs back to the touch and starts to pull away from the sides, about 30-35 minutes.  Remove cake from oven and place cake pan on a wire rack to cool while you work on the glaze.
For the glaze, in a small saucepan bring butter, sugar, and milk to a boil making sure to stir constantly.  Boil for 1 minute, still stirring.  Remove from heat and pour in chocolate chips, stirring until smooth and melted..  Pour over warm cake.  The glaze may appear thin, but it will thicken once cooled.  Cool the cake for 20 minutes before digging in.  Enjoy!

This recipe is linked at:
Tidy Mom's I'm Lovin' It
Simply Sweet Home Friday Favorites
Mommy's Kitchen Sunday Potluck
Eat at Home

Recipe Source:  Cake Doctor

Unbelievable Chocolate Chip Cookies

And I am not just talking about the taste! They also earn the title of unbelievable because of a super secret ingredient and the fact that they are pretty darn healthy! I am not above withholding things from my family, especially when it comes to sneaking good for you stuff into my little unsuspecting brood. I always crack a grin and stifle a giggle when I see my kiddos digging into these gems. Many people turn their nose up when they find out the secret ingredients in these cookies is...ready for it...BEANS, but once they try them and see that YOU CANNOT TASTE THE BEANS in them, they are positively giddy at the idea of getting all of that extra fiber and protein in such a yummy treat!


Ingredients:

• 1 cup Flour Blend (see note below)
•  1/2 teaspoon baking soda
•  1/2 teaspoon salt
•  1/4 cup rolled oats, finely ground in a food processor
•  2 Tablespoons blanched, slivered almonds, finely ground in a food processor (omit if allergic)
•  8 Tablespoons unsalted butter, room temperature
•  1/4 cup white sugar
•  1/4 cup brown sugar
•  1 large egg
•  1 teaspoon vanilla extract
•  1/4 cup white bean puree (see note below)
•  1/2 to 3/4 cup semi sweet chocolate chips
•  optional extra boost - 1 cup of chopped walnuts or dried berries such as blueberries or raisins

Preheat oven to 375 degrees.
In a medium bowl, whisk together Flour Blend, baking soda, salt, ground oats, and ground almonds (optional). Set aside.
In a separate bowl, beat butter and both sugars until creamy. Beat in egg, vanilla, and White Bean Puree. Add dry ingredients and mix on low speed. Stir in chocolate chips (and raisins, dried berries, and/or walnuts).
Make two-bite cookies by dropping rounded half tablespoons, spaced 2 inches apart onto nonstick or parchment-lined baking sheets.
Bake for 12-14 minutes or until golden brown. Let cool on a metal rack. Again, once cooled you CANNOT TASTE THE BEANS!
Store cookies in airtight container at room temperature.

 Flour Blend:
To make the “flour blend”…sift together 1 cup white all purpose flour, 1 cup whole wheat flour, and 1 cup wheat germ. Use what you need and store the rest for future recipes.


White Bean Puree:
Drain and rinse a can of cannellini beans (Great Northern) put in blender or food processor and process until consistency of peanut butter. You may need to add 1 TBSP or so of water



This recipe is linked up at:
Tidy Mom's I'm Lovin' It
Simply Sweet Home's Friday Favorites
Mommy's Kitchen Sunday Potluck
Eat at Home



recipe source: The Sneaky Chef

Peanut Butter Pretzel Sugar Cookies with Two-Tone Chocolate Drizzle

Whew! That is a mouthful...but, at least after a bite of these, it will be a happy mouthful! The lovely Leslie, aka, The Hungry Housewife started this insanity. Only some minor tweaking ensued. They are sweet and salty, crunchy and tender, chocolate and peanut butter. It is basically a party for your mouth. For convenience and speed sake, I also used a sugar cookie mix. You could of course substitute your favorite sugar cookie recipe, but really, why wait any longer than necessary to put these in your belly.

Ingredients:

• 1 package Betty Crocker Sugar Cookie Mix, 17.5 ounce pouch
• 1 stick softened butter
• 1 egg
• 1/2 cup peanut butter
• 2 cups pretzels, broken into little bits
• 1/2 cup chocolate chips
• 1/2 cup white chocolate chips
• 1 tsp shortening, divided

Preheat oven to 375 degrees.
In a medium bowl, mix together cookie mix, butter, egg, and peanut butter until smooth. Using a small cookie scoop, roll into 1" diameter balls. Roll the cookie dough balls in broken pretzel pieces until well coated. Place on an ungreased cookie sheet and bake for 10-12 minutes until lightly browned on edges. Remove from oven and do not try to take off of baking sheet until cooled. They will fall apart if you do. Trust me, and the several cookies I had to eat straight away because of that. Once all cooked and cooled, melt your chocolate chips with 1/2 tsp shortening in microwave. Start with 30 seconds, stir, and continue in 10 second intervals until smooth. Pour into a small sandwich baggie, making a small snip in the corner and quickly drizzle over all cookies. Repeat same process with white chocolate chips. Allow chocolate to set up...if you can't wait, throw them in the fridge or freezer for a few, then ENJOY!!!

This post is linked at:
Tidy Mom's I'm Lovin' It
Mommy's Kitchen Sunday Potluck
Baking and Creating with Avril
Frou Frou Decor
Eat at Home

Bunny Bark

Here is a quick and fun Easter themed treat to make with the kiddos, you know just in case you had some time to spare this week! This recipe is totally flexible to make for all the holidays but since Easter kinda snuck up on me this year, I thought this would serve as my kids craft and special fun treat all in one! This recipe is a spin off of Recipe Girl's Halloween inspired Candy Corn Bark. But, you all know me..I tweaked, I blinged, and I came up with this! We made one batch using mini Robin Eggs and one batch using jelly beans and no one has yet picked a favorite.
So, perk up those ears and fluff that tail and whip up some of these quick yummies...just remember, bunny mask is entirely optional when munching!

Ingredients:

• 14 Golden Oreo Cookies, broken into small-ish pieces. You could use regular or the spring one's too.
• 1 1/2 cups broken pretzel pieces
• 1 pound white chocolate, almond bark, or white candy disk melts found in the bulk section of some grocery stores
• 1 cup your choice of candy. As I said, I used Robin Eggs in one batch and Jelly Beans in another. Other options would be Easter Candy Corn, Pastel M&M's, etc.
• pastel sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels, and about 3/4 cup of candy of choice onto the waxed paper. Place the white chocolate in a container and microwave for 1 minute - 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than regular chocolate. It also does that funky seize up thing if you microwave for too long too.
Drizzle the melted chocolate over the cookie mixture, spreading with a spatula if needed to coat evenly. Sprinkle remaining candy and colored sprinkles over the chocolate while it is still wet. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.
In case you were so blinded by the cuteness of the above bunny picture, here is how my bark turned out minus the bunny! Special loves to my sweet kiddo for being my model, I will pay for your therapy if it scars you too much - xoxo



This recipe has been linked up at:
Mommy's Kitchen
Tidy Mom
Simply Sweet Home

Chocolate Guinness Cupcakes

I hope you are ready to get your Irish on! You simply must, must try them. The depth that the stout beer gives the chocolate combined with the light, creamy frosting is simply amazing! I personally do not like beer, especially one you could chew like Guinness, but these cupcakes are AWESOME! My husband being quite the beer connoisseur, thinks these are like drinking a Guinness....you get through the creamy foam to the rich, malty, chocolaty underneath.

Hold onto your hats guys, this SIGG-nature recipe will have you dancing the River Dance to the Emerald Isle in no time!


Ingredients for cake:

• 1 box devils food cake mix
• 1 box (3.9 oz) chocolate instant pudding mix
• 4 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 3/4 cup Guinness beer, at room temperature
• 1/2 cup butter, melted (1 stick)

Ingredients for frosting:

• 1/2 brick (4 oz) cream cheese, at room temperature
• 1/2 cup heavy cream
• 1/2 pound powdered sugar
• 1/2 tsp vanilla extract

Preheat oven to 350 degrees and line a regular sized muffin tin with paper liners. In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream, beer, and melted butter. You will want to make sure your ingredients are at room temperature so the melted butter will not cease up on you. Mix on medium speed for 1-2 minutes until thoroughly combined. Batter will be thick. Spoon batter into cupcake liners to about 3/4 way full. Bake for 18-22 minutes. Remove from pan and allow to cool completely.
Meanwhile, make frosting by beating the cream cheese on medium speed until light and fluffy. Add the cream and vanilla, beat an until smooth. Turning your mixer to low, slowly combine powdered sugar until smooth. Frost cupcakes and enjoy! Makes about 24 cupcakes. Store leftovers in fridge.
Have your drink and eat it too!
MMMMMMMMMMM!!!!!!

Recipe featured at:
Tasty Kitchen
She's Becoming DoughMesstic



Linked Up at:
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Eat at Home