Cherry Mash Bars

Another good evening to you all!

Tonight, I am sharing what was a staple in our house as kids at the holidays.  Cherry Mash Bars.  Admittedly I was never a HUGE fan of these, my mom loved them and I believe my sister Peg was a lover as well.  These were supposed to be a take from the "Bing" Candy bars we had here.  Did anyone else have Bing Candy Bars? 

These are no bake, simple, quick and add beautiful color and flavor to your cookie trays!  I added some food coloring so my red layer on the bottom was red, not pink.  I like vibrant color, not faded!  You can choose to do this or not, no difference to me, I won't even ever know!  Seriously!

I hope you enjoy the video, and the recipe.  Let me know if you have had these, or if you try them! You are always welcome to post photos on my Instagram or Facebook and tag me!  I love seeing your interpretation of my recipes!

Oh, by the way, I found that cherry chips were SLIGHTLY less easy to find than regular chips.  Don't just assume your grocery store has them!  (like I did)!


1 cup granulated sugar
1/3 cup evaporated milk
2 T butter
1 heaping cup of cherry chips
1 cup mini marshmallows
red food coloring (optional)
1 1/4 cup milk chocolate chips
1/4 cup marshmallows
1 cup peanuts

Line an 8x8 or 9x9 square pan with parchment paper.

In a saucepan, heat the sugar, milk and butter until boiling.  Let boil, stirring constantly for 2 minutes.  Add in cherry chips and marshmallows.  Stir until melted and combined.  Add in red food coloring (optional) and stir. Pour into your lined pan and refrigerate until you are ready for the next step.

In a microwaveable bowl, melt chocolate chips in 30 second increments so you do not burn them.  When melted add in marshmallows and stur until mostly melted.  Stir in peanuts and then spread carefully over the top of your cherry layer.  Smooth out and refrigerate for at least 1 hour until set and cooled.

Cut into squares and serve!

ENJOY!

Chocolate Monster Cookies

Snack time, again!  Because the holidays didn't bring us enough sugar right?  Oh well, life goes on and so does dessert!

These cookies are a staple of my child/teen hood.  My oldest sister, who we will refer to as "number 1" (for birth order sake ONLY) is the queen of these cookies.  She always used to have these cookies at her house, AND red Kool-Aid.  She was the Kool-Aid queen actually.  I don't know what she put in that stuff, but I always drank the Kool-Aid! HA!

Anyway I took her recipe and used up some leftover Christmas baking goods.  I didn't get much done with my husbands health issues, but, I had some leftover things I wanted to use.  You can use peanut butter in place of the Nutella, that is the original way, but I had tons of Nutella that needed used so I turned them into chocolate cookies and man oh man are they good!

I hope you give them a go, and enjoy their chewy, (no flour) goodness!!

6 eggs
1 cup softened butter
3 cups brown sugar
2 cups white sugar
20 oz. Nutella
1 1/2 tsp vanilla
1 tsp pancake syrup
4 tsp baking soda
9 cups quick oats
1 cup butterscotch chips
2 cups M & Ms
1 cup Heath toffee bits

Preheat your oven to 350 degrees.  Mix all ingredients in the order they are listed.  Feel free to change your add ins to whatever you have on hand that you want to use up, this is just what I chose and it was fantastic.  

Place cookies on a parchment lined baking sheet.  I used my 1/4 cup cookie scoop because I wanted real MONSTER cookies.  Feel free to use a smaller scoop.  I only could fit 4 on a pan.  Can you say, "takes forever"?  So do what you want, get a real MONSTER size cookie or make smaller cookies.  They are chewy and delicious.  Bake for 10 minutes and make sure to let cool COMPLETELY on the cookie sheet before removing! 

ENJOY my friends!

Easy Homemade Caramels

Life lessons.  We all experience them, we all learn from them hopefully, and sometimes they sting.  Or wait, sometimes rather, they give you 2nd degree burns, on your feet!

OK, so maybe 2nd degree burns is a little over the top but, my heart will not get over how freaked out I was!  When people tell you to read up on candy making or watch a video, talk to others who make candy.....yeah, you should probably do that.  I only tell you that because, I DIDN'T!

For a beginner this is really an easy recipe.  I think when you make candy you need to start out easy.  And make sure you have access to a candy thermometer or you will end up using a meat thermometer.  HA!  Or you can ALMOST forgot what is bubbling and stick your finger in it to taste it.  I am a mess friends, a hot, bubbling over mess.  When my temperature got to that very anticipated "firm-ball stage", I kept the pot on the burner, shut off the heat, and added my vanilla.  DUH.  It blew up, a small explosion but none the less, is scared the hell outta me. I will make these again because they are so easy, but my candy making days are over.  If you need a recipe for candy, ask me, I will refer you to a good website!

One thing about these caramels, is you MUST prepare the pan well.  I mean, when I tell you that you MUST, you MUST.  I used foil, but in hindsight I would use parchment and then I would spray the heck out of it with nonstick cooking spray, maybe even like 4 times over.  Yes, use parchment.  I also used parchment to individually wrap them, waxed paper is a good alternative.  If you cut these into 1 inch squares you will get about 81 candies.  Uh-huh.......start cutting girlfriend/boyfriend. 

These would be a delightful edible gift and if you groove on the salted variety caramel, after you pour the mixture in your pan, sprinkle with course sea salt or pink salt!  Hereeeee..we go!

1 cup butter
2 1/4 cup brown sugar, packed
1 cup light corn syrup
1 tsp. vanilla extract

Line a 9x9x2 baking pan with parchment.  Then spray or butter it WELL with non stick cooking spray.  Set aside. 

In a large pot add all ingredients EXCEPT the vanilla. Clip a candy thermometer to your pot and stirring almost constantly bring your mixture to the firm-ball stage.  This will be 242 degrees F.  This took me about 19 minutes on medium heat.  Don't use more than medium or you will burn your mixture.  Your mixture will be a moderate, steady bubble. 

Remove the pot from the heat.  remove your thermometer, and add vanilla.  BEWARE, you will have a mini volcanic eruption on your hands, so thus, using a large pot!  Maybe if you use a large pot you won't have an eruption but I had one, so I am just putting it out there into the universe, wear socks!

Pour immediately into your prepared baking dish and let cook in the fridge.  When it is set, use the parchment to lift the caramels out and a buttered knife to cut into 1 inch squares or whatever size you like.  I did bigger pieces as you can see.

DE-lightful.  I promise!

Chocolate Peanut Butter Cup Bark

Uh huh.  That's what it says in the title.  This recipe is a chocolate/peanut butter lovers dream.  I qualify, and apparently, after eating nearly this entire batch over the course of 3 days, my son qualifies as well!  HA!   It never gets old, no matter how old your kids get, seeing them enjoy something you make.  Am I right?  Or am I right?

I have seen this recipe so many places, I can name a few here, but a lot on Pinterest and then two YouTube channels I subscribe to most recently, they are Tammy over at Yoyomax12 and Lynn at Lynn's Recipes.  When I saw it, I thought how easy it looked, how fancy Nancy it looked and how flipping GOOD it looked!  I had to try it. 

Now, you can opt for any chocolate on the bottom.  I opted for semi sweet, I used chocolate chips which some don't recommend but let me tell you it turned out perfectly for me.  With the chocolate chips there is just ONE little trick.  Heat it for 30 seconds at a time and stir well, you ideally do not want to overheat the chocolate so mix it well every 30 seconds, so the heat of the bowl and the already melted chips will melt what is in there more.  If you overheat the chips you are done.  Ok?  Btw, the semi sweet, balanced all of the milk chocolate perfectly, not disgustingly sweet, but, still fairly sweet.

I made a "larger" batch, I would say double what most of the recipes call for.  I definitely see, taking this as an edible gift in the future, because it is that good.  In a decorative little box, oh yea, this will be a fun gift! 

Here is what you will need:

parchment paper
1 8oz. bag of Reese's minis
12 oz. bag of semi sweet chocolate chips (or whatever kind you choose)
6 ounces of peanut butter chips (about half of any bag)

Line a baking sheet with parchment paper.  Melt semisweet chocolate, slowly, take your time or you will ruin it!  When it is melted spread as thick or thin as you would like it.  Mine turned out to cover the better part of my cookie sheet. 

 

Next, working fairly quickly, melt your peanut butter chips.  Using the same method as the chocolate.  Drop spoonful's all over the chocolate you have melted and using a skewer, toothpick or butter knife, swirl the peanut butter around.  Be careful to make sure it maintains the swirled look and not so mixed up it looks like mud!!

 

 

Now take your mini peanut butter cups and cover the top, just drop them on, sort of evenly, you can always move them round.  Then, take your hand and press them down to so adhere into the chocolate and peanut butter!

And here is what you will end up with!  Place in the fridge for about 30 minutes to make sure it is good and set.  Then break into pieces and store in the refrigerator in an airtight container.  You can leave it out while serving as well, it will stay hard.  (unless it is super hot).  No worries, to be honest, it won't last that long!

Enjoy this simple, sinful treat!

PS.  Don't worry about the peanut butter and chocolate on my fingers.  When I was done I went ahead and licked it off!

Homemade Gumdrops!

Who would have imagined I would one day be making gumdrops, from SCRATCH.  No way!   Let me tell you, these were so fun, so easy, and taste so good, I think this will become a new "go to" for little edible gifts in a cool little box or bag. 

In my quest to find a good recipe, because let's face it, some recipes, I just need some help with.  I found numerous recipes, with all the same ingredients.  I am convinced one took it from another who doubled it from another who tripled it from the first and so on.  I didn't care that all the recipes were basically the same, this was my maiden sailing and I just wanted to see what the outcome of this recipe was before I tried to "play" with it.  They turned out fantastic but there are a few little tips that make it MUCH easier if you take the time to do them.

I used an 8x8 square pan.  You could use a 9x9 or a 7x11 or, well, don't get bigger than that.  Either spray the CRAP outta that baby with nonstick cooking spray or line every last inch of it with parchment.  Or BOTH!  Before I poured the hot mixture in my prepared dish, I added about 1/2 cup of granulated sugar to the bottom  so it would perhaps come out easier. 

If you do those things and follow my other directions you will find how easy, and delicious these little treats are.  I also cut mine into heart shapes for Valentine's Day.  I got 21 hearts.  If you just cut them into cubes, you will obviously get many more.  Just an FYI.

You will need
1 cup granulated sugar
1 tsp. lemon juice
3/4 cup applesauce, use sweetened or unsweetened (I used sweetened)
1 3.4 oz. pkg strawberry jello (use cherry or anything red or pink for V-Day)
1 .25 oz. pkg unflavored gelatin
1 cup granulated sugar for dusting at the end

Prepare pan as described above and set aside.  It must be prepared first. 

In a saucepan combine 1 cup granulated sugar, lemon juice, applesauce, jello and gelatin.  Bring to a boil, stirring constantly and one it boils, let it boil for 1 minute. 

WARNING this is a hot sugar mixture be VERY CAREFUL!!!  Pour carefully into your prepared pan and refrigerate at least 4 hours, I left mine overnight which I think is best. 

When it is chilled, run a knife around the edges and turn out unto a cookie sheet that is covered in granulated sugar.  Use a knife or cookie cutter to cut your gumdrops into your desired shapes, dust in the sugar and lay in a flat layer to let dry.

 Let them sit overnight!!

 

ENJOY some sweets, for your sweet!

Christmas Popcorn Crunch

We are closer!  I am almost done, with EVERYTHING!!  Almost!

I wanted to share a fun popcorn recipe because, candy covered popcorn is one of my favorites and I have never tried making it at home.  I tried it, it is a dream, and frankly, I have no intention of sharing my stash.  You are going to have to make your own!

You may notice the recipe calls for M&M's and sprinkles, however, oddly, you can't see any in the photo.  Every. Single. Photo was the same.  I can't believe I didn't realize they all fell to the bottom but I don't think they did!  I don't know what happened!  Food blogger photo failure!  Just trust me!!

This is easy, and you will love it.  It is festive and a nice snack to just keep in a bowl to nibble on!  I hope you enjoy it as much as we did and make sure to make a little extra popcorn, you may prefer it with more!!

You will need:
16-18 cups of popcorn  (I used regular old fashioned popcorn)

To do it the old fashioned way, in case you are to young to remember!!  Add 3 tbsp. oil (veg, peanut, or canola) into a LARGE pot with a lid.  Add in 3/4 cup of popcorn, put the lid on and wait for the first pop.  Using hot pads or oven mitts, keep one hand on the lid and gently move the pot around until the pop slows to almost a stop.  Turn off the burner and move the pot off the stove and let sit 5 minutes.  In this case, until cool. 

If you are using microwave popcorn I am guessing you would need a good 6 bags.  But try it the old fashioned way, come on, just do it!

For the rest of the recipe you will need:
2 boxes of red jello, your choice of flavor (sm. 3-3.4 oz. size)
1/2 cup butter
6 T light corn syrup
1 cup brown sugar (packed)
red food coloring
1/2 cup assorted Christmas sprinkles
1/2-1 cup M&Ms
1/4 cup melted white chocolate (I tinted mine red) optional!

After you have placed 16 cups of popcorn into a large bowl, make sure to line a large cookie sheet (or 2) with parchment paper and set aside.  Preheat your oven to 300 degrees F.

Now, melt the butter and syrup in a saucepan over pretty low heat.  When the butter is melted add sugar and gelatin (jello) and bring to a boil over medium heat. At this point add in a bit of red food coloring, I don't like faded colors!  You can choose to leave it out, but bright colors ROCK!  Reduce your heat and let simmer about 4-5 minutes, stirring almost constantly.

Now CAREFULLY pour the syrup over the bowl of popcorn.  Stir like a fool, while the syrup is still hot, get the popcorn covered. If you feel you need more popcorn, add it now and stir.  It is just to your personal preference. 

Now pour your popcorn out unto your lined cookie sheet(s) and smooth into an even layer like this.

Bake for 10 minutes, HOWEVER, after 5 minutes, remove pans and give it a careful toss, replace into the oven and bake another 5 minutes.

When it is done, remove, and sprinkle on 1/2 cup assorted Christmas sprinkles, and 1/2 cup (or more) of Christmas M&Ms. Now is the time to drizzle over any white chocolate if you choose!!  I colored mine red!  Let cool completely, break it up into pieces and enjoy!!  Keep covered in an airtight container to keep fresh and crunchy!

MERRY CHRISTMAS FRIENDS!

Who-Pops

I love the Grinch!  I seriously, must watch this movie 10 times each holiday season.  Then there are those few times during the year I just need my "fix"!

But let's get to the real questions....lollipops or suckers?  Lollipops to me, but suckers to most where I grew up.  It is funny how all of these regional things never seem to occur to you until you move to a new region.

It has been a heck of a week.  I made these 4 days ago, and never got them shared with you until now.  So sorry but, the truth is, I have 2 crying grandbabies in the other room so we need to make this a quickie!  I think these would be awesome added to your holiday cookie trays and thanks Yolli Ltd. for these cute lollipop sticks!  They have everything you need for all things sweet in your life!

These are made from Jolly Ranchers candy.  You must use the hard candy, not the soft chews!!  I went to a party store where I could get all red and green but heck, use all the colors if you want!

You will need, but the quantities are really up to you!

Popsicle or lollipop sticks (as many as you need)
Jolly Ranchers (all unwrapped)
Parchment paper

Preheat your oven to 250 degrees F.  Place your unwrapped candy however you want them to melt.  Make sure they are touching, I used different patterns, but I use 2 or 3 for each one.  I think that makes a decent size who-pop!  Place into oven (WITHOUT THE STICKS) for 5-6 minutes.  They will have melted together to touch, when you get them out, immediately take your stick and sort of roll it into the middle so it is all covered with the candy.  If you are using a flat stick, you can actually lay them down on the parchment and put the hard candy on them and let them melt right onto the stick.   Let cool 15 minutes and wham, bam, thank you WHOVILLE for these adorable pops!

Enjoy!!

Halloween Treat Crunch

I am in a Halloween state of mind.  After all besides it being my "littles" first Halloween, and they live here, AND it is a great chance to scare the H-E-double hockey sticks ouf of my sisters, it is also my anniversary.  I will have been married to my angel for 11 years this year.  Or wait, is it 12 years?  No, I think it is 12.  Anyway, we love celebrating all things Halloween, nothing to hideous or horrid, just fun.

This will be an easy treat for a Halloween party, or that last minute, "Mom I need to take something to so and so"  and you need to be there in 30 minutes.  Use whatever you have on hand and call it a success!!  I used items I find typical of Halloween or in Halloween colors but the world is your sandwich, make it how YOU like it.  It is an easy, no bake.  Wait.  You DO have turn on the oven, and let your chocolate melt but.......even that you COULD do in the micro and then spread on parchment paper on a cookie sheet.  So technically...........oh Lordy, nevermind.

You will need:

8 cubes of white chocolate/almond bark ( I wish I could tell you how much that was but let's be honest, I had a couple of packs already opened and well, ya know...)
1 Butterfinger bar
1/2 cup candy corn
1/4 cup chopped peanuts
1 cup mini oreos or 10 large oreos.  Roughly chopped and a few left whole. 

Preheat your oven to 250 degrees.  Line a cookie sheet with parchment paper and set your almond bar on top like so......

After 5-7 minutes, it will be melted, but you won't know because it will hold its shape.  So I poked mine with an offset spatula to find it was in fact all melted and spread it not to thin, and not to thick, you want your "stuff" to stick so do it like so..........

Then I sprinkled all my goodies on top.  Place another piece of parchment on top and press those treats into that melty goodness.  Remove the parchment and it will look like........ SO.......

 

Now let it sit for 30-45 minutes on the counter or about 10-15 in the fridge.  Break it up or cut it up, just get it in your belly!

ENJOY!

Homemade Peanut Butter Cups

Let just answer the question you are thinking about.  Yes, they ARE good, and they ARE easy and yes, you have what you need so finish reading and get to it.

Oh wait.  That isn't what you were thinking?  You were thinking you want me to ship?  HA.  

I was needed a break from my fruits and veggie recipes.  I needed chocolate.  We all know how that feels.  It was in a, "don't ask why, just GET ME, some chocolate" kind of way.  I also hit a peanut butter sale last week.  Yes, I do that, I hit a sale and stock up and then realize there were 3 jars in the pantry that got pushed to the back.  As if you can ever have to much peanut butter anyway. 

I wanted to make little ones.  You know, portion control.  I burn more calories putting one in, chewing, reaching for another, chewing again, etc.  If I made big ones, it would be one motion.  Not near as much exercise.  Makes complete sense to me.  Frankly, as long as I can self justify, I am good. ;)

So yea, about those cute little ones.  PAIN IN THE BUTT.  I mean, if you are into tedious, OCD, minuscule kind of work, go for it.  But I would rather accidentally cut my legs shaving then deal with that nonsense.  Do the big ones.  People will want more than one bite anyway, consider it a favor to your eaters! You can do them with the peanut butter all covered or so that you can see the layers.  As you can see I did both, not by choice, but out of sheer torment on those little babies!

Here is what you need.  Seriously, they are easy and kind of fun and are going to be making an appearance this year for Christmas cookie gifts!  This made, um......crap, I didn't count.  OK let me think about how many I ate, err, "sampled", how many I gave away and how many are left.  Be right back..........

Useless, I think it made maybe 30-36 small ones and 12 big ones.   This can easily be halved for a smaller batch.  But they freezer beautifully, so why would you only make half?!

Here is what you need....

36 oz. of chocolate.  (I used milk chocolate chips)
2 T vegetable oil or shortening
1 cup creamy peanut butter
2 T. butter (softened)
1 cup confectioners sugar (icing sugar, powdered sugar)
1 T vanilla extract
cupcake liners, size if your choice kids

In a microwave safe bowl add in your chocolate and shortening/oil.  Microwave 30 seconds at a time and stir,  Don't do it longer, or you will burn your chocolate.  Just trust me.  While it is melting, in a second bowl mix the peanut butter, butter, powdered sugar and vanilla with a hand mixer.  Line your cupcake or mini muffin tins and go to town.  I used a small cookie scooper for the chocolate and another for the peanut butter but you could just use a teaspoon for the peanut butter.  One scoop of chocolate all around, then bang your pan on the counter to level and even things out.  Next, spoon or scoop in the peanut butter, in the center if you want it covered or use the back of a spoon to smooth it totally out for a layered look and then repeat with chocolate on top.  Bang that baby again!  Use the back of a spoon if you need to, to smooth the tops over or get more coverage. 

Refrigerate for 1 hour before serving.  These freeze like a dream and what a great little something sweet when you need it, a Ziploc full in the freezer!!  WOOHOO!

Movie In Your Mouth Popcorn Cake

I love this recipe.  Just ask my "bat wings" how much I love it.  I feel so ashamed!

I was hungry for popcorn with marshmallows in it.  I am not generally a mixer or salty and sweet but, when I mentioned to my husband I was thinking of this he was on top of the world!  We are lovers of the movies and this cake, is like a bite of a movie theatre.  All of the usual movie theatre suspects, in one bite?!  Yes!  You are VERY welcome!

I think this is so festive and what a fun alternative to a real cake!  How fun would this be on a sweet table for any party!?  Decorated and ingredients matching a theme would be really cool too!  Make it your own.  No bake, no muss, no fuss. 

This is so easy and feel free to change out my candy choices for ones you might like better.  Just make sure you can buy them at the MOVIES!!



3.5 ounce bag of microwave BUTTERED popcorn, popped
10.5 ounce bag of marshmallows
1/4 cup butter
1 cup Twizzlers cut into bite size pieces
1 1/4 cup plain M&MS (divided)
1/2 cup white chocolate chips

In a large bowl place marshmallows and butter.  Microwave 1 minute at a time until mixture is melted and creamy.  Stir in popcorn and mix.  It might take a couple of minutes to get it combined evenly!  Stir in Twizzlers and 1 cup of  M&Ms and place into a Bundt pan that has been sprayed with nonstick cooking spray.  Spread out evenly without pressing TO hard.  You want it to be in there solid but no need to squish it to death.  Chill for 1-2 hours in the refrigerator.  Turn out  on to a plate when chilled.  (might need to run a knife around the edges and insides)

Melt white chocolate chips and place into a piping bag or just use a spoon, and drizzle the top heavily with the white chocolate.  Immediately take your extra 1/4 cup M&Ms and sprinkle on top

Let sit at room temp for 15 minutes.  Serve!

NOTE!  REMOVE all OLD MAIDS from your popcorn.  This is SO important, you don't need anyone breakin' their grill on your popcorn cake!  I forgot one, and I am the one who found it.  No broken teeth but, not a pleasant experience!

Enjoy your mouthful of "the movies"!!

!

Easter Egg Nest Cupcakes

Did you know Easter is my favorite holiday?  I love it for all it stands for but I also love, Easter bunnies, flowers, and spring time!  Easter has always been the holiday closest to my heart religiously....... and because of CADBURY EGGS!  OH, OH, OHHHH I love Cadbury Eggs!  I mean, let's be real, I have been through a bag of these already.  I stalk the Easter aisle at every store.  I hoard these babies.

These cupcakes are SO fun.  They take one batch of a recipe I have already posted on Chefwannabe and some cupcakes.   Now as I always say, if you have a cupcake recipe you LOVE, use it.  I used a box.  You know why?  Because I did.  That is why.  I was at my parents and doing this project with my ma, so I wanted it to be quick, she has little to no attention span and her OCD about each cupcake having different colored eggs almost drove me nuts.  I love ya ma, but Lord help me.  HAHA!

Just get some cupcakes.  Chocolate, vanilla, whatever you like.   You should have plenty of topping for all of your cupcakes.

You will need:

1 recipe of Haystacks
1 large bag of Cadbury Eggs
24 cupcakes

Make sure your cupcakes are cooled.  Use about 1 heaping teaspoon of haystack mixture for each cupcake.  Use your spoon to make a dent in the middle and place your eggs snugly in.  This would be awesome for kids to do!!  I did them with my mom, that turned out not so awesome because after she ate 6 eggs, did 4 cupcakes she did this to me, with God as my witness she pushes it away from her and says, "ok this isn't fun anymore because I don't have enough blue eggs".  GAH!

When you are all done, let them sit, or refrigerate until set.  Little festive cupcakes for Easter!

Enjoy! And by an extra bag of Cadbury Eggs!!

Peanut Butter Wishes and Chocolate Dreams

Hey guys!!  Have you ever gotten in the mood to get in the kitchen and create something amazing?  I mean like, AH-MAZING?  You know it is out of your culinary knowledge and you think your ability but you decide to go for it anyway?  Well that is what I did with this cake.  I wanted to make my husband his dream cake, just because he is, ya know, so DREAMY!! I took to YouTube for some ideas, and found only one cake that I thought to myself would be something I could experiment with.  More the method, than the actual flavors and colors.

My Geo, is a peanut butter and chocolate loving man!  I have been spending so much time away I just wanted make him something special.  I mean after all, food is love, right?  I wanted to make this so far over the top it was almost ridiculous.  There is some explaining to do, so let me get to it.  This is NOT hard, not even a little, but there are some specific things you need to do! 

OH!  Did I mention this cake has a surprise in the middle?!?!

Once again I used a box cake mix, do what you want, but the star of the show for me was not the actual cake.  You will need an angel food cake pan, 9 inch cake pan and an 8 inch cake pan.  (2-9's will work but it make it difficult to work with once you have cut the cake to fit)

For the CAKE you will need:
2 chocolate cake mixes (or a double recipe of your favorite "from scratch" recipe
1, 9 inch round cake pan
1, 8 inch round cake pan
1 angel food cake pan (approx. 9 inches at the base)

Preheat your oven and prepare cake mixes per box directions.   Line cake pans with parchment and spray with non stick spray.  Divide the batter so that about 1/4 goes in each round cake pan and 1/2 goes into the angel food cake pan.  The round layers will go on the top and bottom of the angel food cake and don't need to be the normal thickness.  Once this is done, bake according to the box directions.  A few minutes less for the round cakes and up to 15-20 min longer for the angel food cake because it is obviously thicker.  When they can be poked with a toothpick that comes out clean, they are done.  Let cool COMPLETELY!!

While they are baking, prepare your frosting and filling:

FILLING:
3/4 cup creamy peanut butter
1 cup Reese's Pieces
1-1 1/2 cups mini Reese's Peanut Butter Cups or Regular size cut into quarters.

FROSTING:
2 cups creamy peanut butter
1/2 cup butter (softened)
4 cups confectioners sugar
1 tbsp. vanilla
3-5 tbsp. milk (depends on the consistency you want, may need even more or less)

In a bowl with a hand mixer or in a stand mixer combine 2 cups peanut butter, butter, confectioners sugar, and vanilla.  Beat until smooth.  Begin adding milk until you achieve the desired consistency for your liking.  Beat for 2 minutes on high when you have achieved that consistency and set aside.

When cakes have cooled, on a cake plate or cake board, place your 9 inch cake.  Spread a thin layer of plain peanut butter on top.  Now, add your angel food cake pan layer, largest side down so it is evenly placed on top of the 9 inch layer.  Spread a layer of peanut butter on top. 

Fill the hole with the Reese's pieces and peanut butter cups you have for the filling.  Fill to the top!  Now place the 8 inch cake on top.  (NOTE, if you use a 9 inch cake, it will need trimmed which makes icing a little trickier but not impossible by any means)

Frost the entire cake with your frosting.  Make sure you have enough left to do any decorating with a piping bag that you want to do.

I also poured ganache over the top of my cake for added decoration and interest.  Here is my recipe for Ganache.

Garnish:
Reese's Peanut Butter Cups
Reese's Pieces Candy
Peanut Butter Cream Frosting

Use these as you wish.  Decorate to your hearts content!!  When you cut your cake, it will be like a piñata!  Candy will spill out from the center like this....

Complete joy and love in every bite!!

Your "brownie points for this wife" Chefwannabe

Whopper Brownie Bites

Sometimes, one of my favorite things is to peruse (omgosh, my sister uses this word ALL the time and it drives me NUTS and here I just used it) the store, grocery store, Target, drug store, ANY store with food and see what I find on sale or on clearance and then write a recipe around it.  When my creative juices feel all dried up, it gives me inspiration. 

 

That is exactly what happened when I found this bag of Whoppers.  I seem to have these fond childhood memories of my dad making us "malts" in the blender as kids.  Not shakes, malts.  He used that wonderful malt powder we all know and love!  The Whoppers just confirmed that I needed to make something chocolate...malted....and delicious with them!   I will confess something, right here, and right now.  I have never made homemade brownies.  Yes, I know, shoot me now.  The good thing is, I will from now on!  This recipe from my mom is amazing.   I of course added some malt powder and such but, on the regular, you can bake these in an 8x8 pan!  They are SO fudgey which is how I like my brownies!

If you decide not to use liners, spray your mini cupcake pan liberally!  Don't forget or you will be serving them savage style, everyone trying to chip their brownie bite out of the pan at once!  Wouldn't THAT be fun!  I also piped my icing, you can just dollop it with a teaspoon, I am just obsessed with piping anything I possibly can.  It's a personal thrill.....leave me alone, don't judge. HA

Brownies:
1/2 cup butter (1 stick)
1/4 cup cocoa
1/4 cup chocolate malted milk powder
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp salt

Preheat oven to 350 degrees.  Using a mini muffin pan, add liners or spray liberally and set aside.  In a medium saucepan, melt butter completely.  Remove from heat and add cocoa, malted milk powder, sugar, eggs, vanilla, and salt.  Mix until completely combined.  Now add in flour, mix until JUST combined.  Using a teaspoon or small cookie scoop, fill each cup about 2/3rds of the way.  You should get 38 mini brownie bites out of this batter.  Bake for 12-14 minutes, until a toothpick comes out clean!  Let cool completely.

Chocolate Malted Buttercream:
1/4 cup butter (room temperature)
1 tbsp cocoa powder
3/4 cup powdered sugar
1/4 cup chocolate malted milk powder
1 tsp vanilla
1/2 cup SMASHED Whoppers (I mean smashed to dust or it will clog your piping bag if you are piping)
38 whole Whoppers

Mix all ingredients.  Place in a piping bag or use a teaspoon and add a small dollup to the top of each brownie.  Use a star tip or plain piping bag, or heck, use any tip you like!  Add a whole Whopper to the top of the dollop of icing!

Make sure to keep these sealed in a container to keep them fresh until you are ready to serve.  You could also freeze these!!

These are so good and will work wonders on your chocolate cravings!  ANYTIME!!

Your "do you whopper or don't you whopper"chefwannabe

Cornflake Candy

I am certain I have eaten this before.  In fact, I KNOW that I have. I can remember these being tinted green and made into wreaths at Christmas. I recall being the first to dive into them when I would see them. I know, not surprising. However, once I tried one of these, I think I had it all wrong. I think what I was diving for was simply a rice crispy treat made with cornflakes and tinted green. How could I have been so misled all these years?  How could WE have been so misled?  Complete deception.

This is dubbed a "southern treat' just about everywhere you look.  I think anything involving peanut butter is a treat period.  Southern, northern, eastern......yes, even western! HA!  My recipe research turned up many variations.  I wanted a little crunch, a LOT of chew, and that sweet peanut butter taste.  I got it.  I am glad I did, and to be honest, it wasn't really difficult.

These are so good and so EASY.  I mean seriously, so few ingredients, and likely all things you already have on hand!  I did them individually, but you are more than welcome to butter up a pan and make them bar style as well.  It just seemed more traditional to me to do them as individually and spoon them out.  These are perfect for holidays, or just if you need a quick treat!

Now in case anywhere in the last 3 paragraphs you got the impression these were healthy, I will correct you now.  BEFORE you read the ingredients, just sit down and find your center........it will be OK. 

Here is what you will need:
1 cup light corn syrup
1 cup sugar
1 heaping cup peanut butter
1 tsp vanilla
5-6 cups Cornflakes

In a large saucepan combine corn syrup and sugar. Heat on low until sugar has dissolved and mixture begins to boil.  Stir constantly for 1-2 minutes while boiling.  Remove from heat and add in peanut butter and vanilla.  Stir until completely combined.  Add in cornflakes, one cup at a time.  You can decide what consistency you like, or when you have enough.  Make sure to measure them out in advance as the mixture cools quickly!!

Drop by spoon full. on a parchment lined baking sheet or butter a 9x13 pan and spread them out.  Let cool in the fridge for at least 1 hour before cutting or serving!

See how easy they are?!  They will be a hit!

 

Your "peanut butter addict" Chefwannabe

 

Christmas memories, making Peanut Butter Balls

Christmas baking.................

Growing up the youngest of 10 children, things in the Christmas baking department were probably a little different for me than my older siblings.  It was the most exciting of times, and my memories are so vivid.  Let me start by giving you a little history of how MY pre Christmas ritual went.

I can remember it always being snowy and SO cold around when the older kids were due to return home for Christmas break.  The anticipation would drive me crazy, the thrill of us all being together and of course getting loads of attention for weeks! HA! My mom would let me get all dressed up and bundled up.  My sister or brother who was due to come home would always call before they left so she would know about when they would arrive.  I would sit on the front porch and when the respective sibling would pull around the corner, I would run into the house screaming "PEGGY IS HOME, or KAREN IS HOME, or JIMMY IS HOME", almost as if it was my duty and responsibility to announce the arrival of each big sister and brother arriving to spend Christmas at home. 

What wonderful memories.  We still have most of the same traditions, although our family has grown out of that originally 7 bedroom, 2 bath house and we have to celebrate Christmas in a school gymnasium.  Here is a photo of that old front porch I would wait on!

(Here it is, the front porch of my childhood home, perfect for lots of "sittin". In fact 42 years and counting this house has been home for my family.  Although it recently underwent major renovation, less 2 bedrooms, and major repair/renovation to that big front porch that now has a different railing.  See below for an updated porch, just after construction.)

Anyway back to baking.  We would make SO many sugar cookies.  It seemed a never ending task, baking sugar cookies, candy cane cookies, Russian teacakes, spritz cookies, divinity, fudge, banana bread, fruitcake and PEANUT BUTTER BALLS!  My mom would spread newspaper over the entire dining room table.  She would put out bowls of different colored frosting, sprinkles, those little silver things that could break your teeth, and colored sugar.  We would spend hours decorating, laughing, listening to Christmas music and talking.  However, when it came time to make peanut butter balls, this is when I got extra excited!  Looking back on those peanut butter balls, they were a little dry inside.  I didn't care, but as an adult, I thought it was time to improve upon them.  I don't know where my mom got her recipes, she probably doesn't know.  I am sure it was likely a church cookbook though!  She would always melt wax into her dipping chocolate.  Did anyone else's mom do that?  They would glisten and she would let me sneak one while the chocolate was still gooey and warm.

These peanut butter balls came out incredible.  I have a flashback of my childhood with each bite, and trust me, I had so many memories (bites) the day I made these, I think it would qualify as a past life regression session.  They are so creamy inside, a little crunch and then the sweet milk chocolate on the outside.  Please enjoy these, and I wish you and yours the most blessed Christmas season, full of laughter, love, memories and the hope celebrating the birth of our Savior brings. 

Easiest, tastiest, creamiest, yummiest Peanut Butter Balls, EVER!

1 cup peanut butter (I use creamy but use crunchy if you like)

3 tbsp butter, room temperature (not melted)

1/2 tsp vanilla extract

1 cup powdered sugar (confectioner sugar/icing sugar)

1 1/4 cup rice krispy cereal

10 ounces milk chocolate chips

2 tsp vegetable oil

2 tbsp white chocolate for garnish (optional

 

Line a cookie sheet with foil or parchment paper and set aside.  Combine, peanut butter, butter, vanilla, and powdered sugar.  When it is completely combined, add rice krispy cereal and mix until completely combined.  Roll the mixture into balls.  I rolled mine on the large side, about a 3 biter size!  I got 24 balls, but if you make them smaller you will get more.  When the balls are all rolled, place into the freezer for 1 hour. 

 

In a microwave safe bowl melt your chocolate, 30 second increments at a time. When it is all melted add 1-2 tsps of vegetable oil.  Mix until combined and dip away!  Place the ball in the chocolate, coat and put back on your cookie sheet.  If you are going to garnish with white chocolate, melt at this time, if you need to add some vegetable oil to make it thinner to drizzle do so.  Drizzle all of the peanut butter balls.  This is completely optional.  When you are done, refrigerate for 2 hours, then serve or freeze until you need them for Christmas or cookie trays!

Thank you for walking down memory lane with me.  I like to go there from time to time with you all, and in my own travels.  I love you mom, but my peanut butter balls........will make you never want yours again!

Your "peanut butter and chocolate are from heaven"chefwannabe

Irish Potato Candy (against my husbands wishes)

It is almost St. Patrick's Day!  It is also the birthday of "Patty" my next sister up.  My parents got real original with that didn't they?  When I asked my mom what they would have called her if they hadn't named her Patty, her reply was "Pat".  I give up.  I guess she knew all along she would be born on St. Patty's Day OR after 8 kids she would have named us anything to have it over with.  Anyway, an early Happy Birthday to her, another year older than I am, must be hard to accept.  

 

Knowing how this holiday is centered around beer... Oh, what...it isn't for you?  Oh.  Well.  Um.   Well, let's just say most people at least THINK of beer on this day right?  I mean, come on, even the little leprechaun at the end of the rainbow has a mug of beer, so don't judge!  There isn't GOLD in that pot people, I am here to tell you, there is BEER in that pot!!

Anyway, I wanted to do a recipe you could involve your kids in for the holiday!  When I first lived in New Jersey, I taught Pre-K.   I had only taught older kids, and I was freaking out, and had no idea how I would survive.  This is around the time I was getting very into cooking and decided to do lots of it with my students.  A teacher across the way from me was telling me about making Irish Potatoes with her kids.  She talked about it for 2 weeks, and assuming I knew they were some kind of potato I just didn't feel the need to question what it was any further.  When the day came, they delivered some extras to our classroom and I was dumbfounded.  (That is such an older generation word isn't it?  My mom would be proud.  Almost as proud as if I answered the phone "YELLO?" or concluded each call with "Okey Dokey".  My poor mom.)  Sorry got off topic.  Shocking eh?  Anyway the Irish Potatoes were candy like treats, so from that year on, my kids always made them!

They are extremely easy, and like I said, a good chance to get your kids into the kitchen with you.  Now my husband in his manhood says, "those look like dog poop".  So, excuse their "appearance".  But I still say the look just as they should, like little potatoes.  Just don't show the photo to your children.  Or do, and tell them that is what it is and they are going to eat it for dinner!  Mwaahahha!  He is still trying to convince me to rephotograph them without the 2 having "pointy" ends.  Now I am leaving it on purpose!  

Here we go!  This recipe should make about 24 bite size potatoes or..ya know, turds.  

1/4 cup butter (softened)
4 oz cream cheese (softened)
1 tsp vanilla
1 lb powdered sugar (approx 3 1/2 cups)
3 tsp cinnamon
3/4 cup coconut (optional)  I did not use it

Combine all ingredients.  Make sure butter and cream cheese are soft!  Mix in coconut last if you choose to use it.  *ick*.




I kind of used 2 spoons to "plop" a bite size amount out on a plate.  I didn't form them until I had dropped them into the cinnamon and then kind of formed them as I rolled them around. 





Place in a container with a lid and refrigerate or freeze until ready to serve.  They are delicious and I always make them for dessert the night I make corned beef and cabbage!! 



Get your kids in the kitchen!  They are far more likely to try things that they help make!  When your child says to you, "Mom/Dad, do I like this" about any food, always say YES or I think you DO/WILL!  I go crazy when I hear a child say that and the parent says, "No you won't like that". ACCKK!  Nothing like teaching your kids to not try things from an early age!!!  

Enjoy quality time in the kitchen and enjoy these little bite size treats!

Your "Irish eyes are smiling"chefwannabe

Chris