No Bake Peanut Butter Bars

 *waves like crazy*

My friend Rachel always says that and I thought it was fitting!  

I hope this finds you all doing well and getting ready for that wonderful FALL weather to get here!  Does anyone NOT enjoy Fall?  The older I get the more "over" summer I am.  I mean you guys, I get downright mean in the summer.  I clearly can't take any personal responsibility because, it is out of my control.  I swear!  Summer is gross.  I can do ONE month of summer.  Can someone arrange that, because I would sure be a happier person probabaly 3 months out of the year!

Speaking of HOT and SUMMER, I had to share this recipe.  I was chatting to my sister (#1) and she was having her daughters and their families over for dinner today and she told me she was making No Bake Peanut Butter Bars!  I was like...WHHHAAAAAAAT?  I have not had one of those for probablly 40 years!  I was so glad she reminded me.  Her first teaching job, or maybe she was student teaching.....Shout out to GREELEY NEBRASKA!  This was apparently a popular recipe there because she used to make it all the time and never did before that.  

I split my batch for experimental reasons and I found my version was a little better and added these cinnamon and honey undertones and it was perfection,  so, I mean, obviously I went with it.  This recipe is super easy and can we talk about freezing them?  Oh myLANTA they freeze beautifully.

Annelle:
"It’s in the ‘Freezes Beautifully’ section of my cookbook, and I want to make something that freezes beautifully."

Name that movie!?

Here we go, and PLEASE make these, because they won't heat up your house, they take like 5 minutes and they are super rich, will feed tons of people and there are plenty for you to sneak during the night when you "get up for a drink"!

You will need a 9x13 pan, you can easily halve the recipe for an 8x8 or 9x9 or any other freakishly odd size pan you have. Why do they even do that to us?

Here is what you will need!

1 cup salted butter  (melted)

2 cups of CINNAMON HONEY graham crackers (about 2 packs) THIS is what takes this to new levels

4 cups confectioners sugar (powdered sugar, icing sugar)

2 tsp vanilla extract

2 cups of CREAMY peanut butter

1 11.5 (or close) bag of semi sweet chocolate chips

2 HEAPTING tablespoons of creamy peanut butter

Get your graham crackers smooshed.  Use a rolling pin, food processor, baseball bat, hammer, whatever works for you.  They absolutely do not have to be "find crumbs" but just get them smooshed.  Next add in your melted butter and combine until they are mixed.  Next add in your powdered sugar, and vanilla and peanut butter.  You are going to need a hand or stand mixer for this.  I mean it is possibly to use a wooden spoon, but just don't.  One arm will be twice the size of the other because of the muscle building and that is not a good look on anyone.  When this is completely mixed, or pretty daggone close, press it into the bottom of the pan.  I lined mine with parchment first so I could lift them out and cut them easily. Make sure to press your mixture in firmly.

Now for the topping.  In a microwave safe bowl, add in your chocolate chips and 2 big ol' globs of peanut butter.  Microwave 1 minute and stir.  Continue microwaving for 30 second intervals and stirring until all is melted and smooth.  Pour over your peanut buttery goodness and smooth it out to cover.  Refrigerate for 2 hours.  They can stay in far longer, but, I say at least 2 hours.

Cut and enjoy!  Send them in your kids lunches, have them for afterschool snacks, eat them when you are sad, happy, mad or shocked because after all.....food is love!

ENJOY!

4 Chip Fudge

 Who else has such a huge stash of random flavored "chips" you could make this like 10 times over?! HA!  ME!  

My dear friend and HUGE supporter of my YouTube and blog, Jenny has told me about her amaing fudge for at least a couple of years.  She has claimed it is the best fudge she and her family have ever eaten.  I thought this whole time she was the queen of this recipe, turns out Taste of Home is!  However, when my husband and I tried it, it is clear we don't care where it came from.  In my heart it came from Jenny aka SGM.  I am so glad I made it for you!

There is a video as well, so make sure to head over to my YouTube channel to watch it and don't forget to SUBSCRIBE!

This flavor is SO unique.  The layers of flavor are dead on.  I am going to give you the direction just as she gave them to me.  I have only made cheater-cheater fudge.  I was nervous but here we go!

You Will Need:

3/4 cup butter

1, 14 oz can sweetened condensed milk

3 TBSP milk

1 pkg (12 oz) semisweet chocolate chips

1 pjg (11.5 oz) milk chocolate chips

1 pkg (10 oz) peanut butter chips

1 cup butterscotch chips

1 jar (7 oz) marshmallow creme

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup chopped walnuts

Line a 13X9 pan with foil and butter generously, set aside.

In a large heavy saucepan, melt butter over low heat.  Add in all of the chips,  Cook and stir Constantly until smooth.  The mixture will first appear separated but continue stirring until flully blended and glossy looking.  This will take about 10 minutes of continual stirring!  Remove from the heat, stir in the marshmallow creme and extracts until well blended.  Stir in the nuts and mix to combine.

Pour into prepared pan, smoothing the top and refrigerate until set.  

Yields about 4.5 lbs of fudge.  You better find someone to share with!

ENJOY this amazing recipe and thanks Jenny for your unwavering support and friendship!

Peanut Butter Cup Popcorn

Good Evening friends!

I hope this finds you well, escaping the heat (we are literally sweating to death AND unable to breath in the midwest today).  I am however looking forward to some possible good storms tonight.  No damage please Lord, just some heavy rain, LOUD thunder and BIG lightening, wind, I am going to need winds just under damaging gusts!  Now I can wrap my soul around that for sure!

You know what else I can wrap my soul around?  Chocolate, and popcorn, and peanut butter!  You are going to laugh when I tell you I got this recipe from the back of a popcorn bag.  Yep.  Tried it a few times for different gatherings and I just had to share it.  I mean cooomme on.  It requires a few steps, but nothing you can't handle, I promise.  Please in all seriousness be careful of flying hot popping in midair popcorn and super hot sugar syrup.  

Ready?

Here is what you will need.....

3 T oil (veg, canola, peanut)
1/3 cup of popcorn kernels
2 T melted butter
1/2 tsp salt
1/2 cup honey
1/2 cup granulated sugar
3/4 cup creamy (or chunky, I mean heck why not?) peanut butter
1/3 cup melted chocolate chips or chocolate almond bark, about 8 ounces
Reeses Peanut Butter Cups (mini's or reg cut into 4ths)

Heat oil in a large pot of medium heat.  When you suspect the oil is up to popping temp, toss in a couple of kernels and place the lid on the pot.  When they pop, add in the rest of the popcorn.  Let it go until the popping starts slowing down.  Now this is where things can get questionable.  Slowing down for some can mean something totally different than what popcorn thinks is slowing down and it so just pay attention.  I am still trying to get burned popcorn marks out of my favorite orange pot!

When it is popped place into a bowl large enough for mixing!  A big one!  Drizzle over melted butter and salt and toss to coat.  Set aside.

In a small-medium saucepan, add in honey and sugar.  Let heat and come to a boil, let boil for 2 minutes.  Remove immediately from heat, and add in peanut butter and vanilla.  When this mixture is combined completely drizzle over the popcorn.  Toss and fold and mix and repeat until all of the popcorn is coated or as coated as you would like it.  Pour on to a parchment lined cookie sheet and spread into a single layer.  Drizzle with melted chocolate and let cool completely then top or toss with peanut butter cups!

  You are VERY welcome

Pistachio Oreo Fluff

Happy June everyone!  Can you believe it is already here?  School is out for most of you, graduations, summer sports, days at the beach, swimming and more will quickly begin!  But alas, it is also bathing suit season.  This terrifies me in ways I can't explain.  I know!  Let's have dessert and not think about it!

It is also time for lots of BBQ, picnics, family reunions, etc.  You will likely already have a stocked arsenal of recipes for such events, but please, let me share with you something new, SUPER easy, and delicious.  It isn't so overly sweet, but light and creamy and fluffy and OH SO GOOD!  This recipe was just inspired by a recent collaboration video I did on my YouTube Channel!  I taste tested the new Pistachio Oreo Thins!  My husband is a pistachio lover, and these thin Oreo's were no different.  I wanted to come up with something easy for summer, no baking or cooking, simple, not many ingredients and so here we go.

1 pkg Pistachio Oreos
1 3.4 box INSTANT Pistachio Pudding
2 cups Heavy Whipping Cream
1/3 cup SHELLED Pistachios (adjust to your taste)

In a bowl combine pudding, and heavy whipping cream.  Using a hand mixer or stand mixer if you are doubling or tripling the recipe for a larger group, mix until creamy and stuff peaks are formed.  Take approx 10-15 Oreos and crush them with your hands into the mixture.  Fold mixture to combine.  Cover and chill at least 1 hour, more is better!  Before serving, crumble over a handful more Oreo cookies and your chopped pistachios for a wonderful salty crunch!

Like I said, this is not a super sweet dessert.  It is just perfect and the texture is delightful!  The occasional chunk of cookie, or salty crunch of the nuts.....perfection!

Enjoy this dessert.  I wrote this amount for a small group, doubling or tripling is easy and better suited for a larger amount of people!

Give this a try!  Let me know how you liked it!

Triple Decker Toffee Bars!

Happy August!

Can someone tell me where the summer went?  I mean, I am not complaining, BUT, it just went so fast.  It is that "going by so fast" thing again my mother warned me about.  I say it all the time but it is so true

This recipe started out with an overabundance of Club Crackers.  When I see stuff on a ridiculous sale, I buy multiples.  My husband loves club crackers, grandlittles do to, we have company, we do cheese and crackers, etc....but I still had like 4 boxes.  My husband asked for Graham Cracker Toffee Crunch, but I needed to use CLUB crackers not GRAHAM.  

I called my trustee recipe queen sister and she had this recipe.  So wherever it came from......the Simmermans thank you!  This is super easy and keeps for well over a week.  I might cut down on the chocolate next time or just drizzle it on.  This would be great any time of year.  What if you made this, and then use it as a cheesecake crust and........(faints)  be looking for that recipe soon. HA!

This is pretty easy, just watch little ones with the hot caramel if they are helping please!

You will need:
Club Cracker (entire box)
1 can condensed milk
1/4 regular milk
1 cup brown sugar
1/2 cup Butter
1 tsp Vanilla

Line a 9x13 pan with foil.  I sprayed mine as well with nonstick cooking spray. Line the bottom with a single layer of club crackers, it might take 28-32 crackers.  Set aside and head over to the stove!
In a medium saucepan, combine, condense milk, regular milk, brown sugar and butter.  Heat until brown sugar is dissolved and mixture begins to boil  Boil for 5 minutes and then remove from heat. Stir that baby constantly!  You know the second you don't.....BAM....burned! After you remove it from heat, add the vanilla and stir!

Now pour 1/3 of the mixture over the crackers.  Use a spatula to make sure it is spread evenly.  Add another layer of crackers and half the mixture on top.  Are you with me?  Last layer of crackers and the rest of the caramel!

Melt the chocolate chips in the micro, 30 seconds at a time until melted and pour over the top or drizzle heavily.  Refrigerate until set and cut and serve!

Hope you enjoy this easy treat!

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!

Earthquake Cake

Happy Fall Ya'll!!!  If you have been around awhile you know I use any chance I get to say "ya'll"!  OK, admittedly, it is on a sign I have hanging up on my patio so it might not have been an original thought.  In fact, that will be a common theme in this recipe post!

I am not the creator/inventor/developer/goddess of this recipe.  I do believe it has been around quite some time.  I wanted to give it a try.  In researching this recipe, I found about as many versions as there are people who make it.  Just wait until I share another version I found!  Seriously!  I think this could be a rather interesting, and tasty journey!

It is called earthquake cake because of the cracks that form in the top while baking.  But, can I be honest?  Lots that I saw photos of, had no cracks.  The truth is, I don't really think it matters much.  What matters is getting a piece on a plate and wrapping your lips around that fork and throwin' it back!  This cake needs no icing.  It is so decadent, and rich.  SORT of, kinda, maybe a tiny bit reminiscent of a German chocolate cake at the bottom! 

I think you should also have a glass of wine.  I think I am going to start ending all of my blog posts with that.  "Should be consumed with wine".  What do you think?

Here it is!  Check out the video too!  Make sure to.... Crap, let me find my manners.  I would LOVE if you would subscribe to my YT channel!  Thumbs ups, comments, sharing the videos, all help me grow!

Let's do it!

1 box German chocolate cake mix
1 cup water
1/2 cup oil
3 eggs
(or the measurements listed on your box)
1 cup sweetened coconut flakes
1 1/4 cups milk chocolate chips (another 1/4 cup for later) If you want to use semi sweet or dark chocolate that is fine.
1 8 oz block of cream cheese
1 stick (1/2 cup) butter
3 1/2 cups powdered sugar (confections sugar, icing sugar)

Preheat your oven to 350 degrees F.  Spray a 9x13 pan with nonstick spray and sprinkle the coconut and 1 cup chocolate chips in the bottom, set aside.

In a bowl, prepare the German chocolate cake mix according to package directions.   Pour evenly over the top of the coconut and chocolate chips.  Set aside

In a small saucepan melt the cream cheese and butter.  When it is melted, remove and pour into a large bowl (or use a large saucepan) and add in your powdered sugar.  Whisk or mix to combine.  Dollop this mixture all over the top of the chocolate cake mix.  Use a knife to swirl it with the chocolate cake mix.  No need to go cray=zay, just do it a little bit and call it good.  Sprinkle the last 1/4 cup of chocolate chips on top and bake for 40-45 minutes.  When you take it out, it should be a little bit jiggly in the center.  No worries, cool it completely and dig in! 

So good, you don't even need frosting!  I mean, whipped cream or ice cream would be great, but, I don't want to be responsible for anyone's bad decisions. 

Fried Snicker Bites

Evenin' ya'll!

Hoping this finds you all well, and with fully tummies!   I am slowly but surely working my way back into the kitchen.  Isn't it ironic that I chose a time full of sweet treats?  Yea, well, I can't help what my mind wants!

I was inspired to make these after hearing a friend back east eating a dougnut with a Snickers in the middle!  I thought these would be easy, quick and freakin' awesome.

In case you wondered....I was right on all 3 counts.  Serve these warm, or room temp.  Please try one while they are still warm though.  You need to.  It should literally be on your bucket list!

Here we go!

1 can of refrigerator crescent rolls
12-20 Snicker Minis.  (depending on the amount of rolls, you will need 2 per roll)
1/4 cup melted chocolate chips (for garnish, option)
vegetable oil

Get about 2 inches of vegetable (or your oil of choice) in a medium pot.  While it is coming up to temperature (350 degrees F) let's get going on the rest.

Remove your crescent rolls from the container.  Separate them out.  Unwrap double the amount of Snicker bites as you have rolls as you will cut the rolls in half.  Now take your rolls, cut into 2 pieces, a bit more on the pointed end, and put a Snicker bite onto each one.  Pick it up and cover in the dough, roll in your hands until the ball is showing no chocolate and completely sealed, repeat with all of the ingredients.

When your oil is up to temperature, fry about 4 at a time.  It will literally take 30-60 seconds.  I like to keep mine moving around with my spider while they fry.  This helps them brown equally on all sides.

Remove to a paper towel lined dish and get on with the next bath!

This recipe is easily double, tripled or quadrupled.  I drizzled mine with a bit of melted chocolate, and some peanuts, but feel free to hit them with some powdered sugar and call it a day!

ENJOY!

Twin Pickles Snack Packs

Oh you GUYYSSSS!!!  I have missed you all!  I want to take a minute to extend my thanks and gratitude for the prayers, light, love, and well wishes  you have all sent through social media.  My family has endured a lot of loss in the last 2 months, my mom and then my brother.  I am getting back to what they both would want me to do, and that is cooking!  Cooking and sharing, they were two of my biggest fans.  I love you Mom and Jimmy......

Let me introduce you to the cutest little people on earth.  This is Emmi and Logan.  They are my 2.5 year old twin grand babies.

When I returned from my brothers funeral, I decided I needed a day with my littles.  For those who just arrived to the party, I call my grandchildren my littles.   I also call them my "pickles".  Sometimes sour and sometimes sweet! HA!   I had not seen them in a week and it was time to hear some laughter and do some hard core playing!  We decided to make our own snack packs.  Are they any healthier than trail mix, etc you can buy in the store?  No.  In fact, I planned to pop my own popcorn, but just cheated with some store bought cheddar popcorn.  Are they better than gummy snacks?  Definitely.....in my recent chance meeting with an oral surgeon who decided to keep 4 of my teeth, I was watching some information on the damage they do to kids teeth.  Ick.  Really this was just a fun way to start letting them help in the kitchen, be excited about what they are eating and yes, I think it is far cheaper than anything you buy in the store.

Also, the teacher in me was super excited as well.  They would name each item they took out, we would talk about what color it was and they ate every single thing.  I threw in a few M&M's for fun, and a few chocolate covered raisins as well.  If your children or grandchildren like something more than another, add more of that.  Add tons of everything, or omit what you don't like.  This is not really a recipe, just the portions I used.  The world is your sandwich my friends, make it like you like it!  Also, my grandchildren have no nut/peanut issues, so that is completely of course, based on your kids.

Now, could we have put these in cute bags with a cute tie or something?  Yes....but these are just for home, and freshness.  We used Ziploc bags.  Fill them as much or as little as the little people (or big) will eat or enjoy!

Here is how we did ours!

5 cups Cheddar popcorn (or pop your own!)
4 cups pretzels
3 cups goldfish or cheddar crackers
2 cups dried, diced pineapple
1 1/2 cups mixed nuts
1 cup M&M's
1 cup chocolate covered raisins

Mix all ingredients in a large bowl and portion out into resealable baggies!

Spend some special time with the children in your lives.  When you are feeling some of your darkest times, they will lighten your heart like a beacon of hope and love.  They laugh, they love, and they bring about a feeling of renewal.  When kids help in the kitchen, I find they are more willing to eat what they help make.  Perhaps not in every case, but in many.  So spend some time with them, no phones, no tablets, no video games or movies, just give them your undivided attention for a little while!!!  It sure brightened my day.......  I hope you enjoy my "twin pickles"!

Snack well my friends!

Kris Krinkle Cookies

 Hello friends!  I am sorry it has been this long between recipes, but I think it is "game on" again, and nothing is in my near future, but baking and cookies, I mean cooking.  Craft show season is over, and the holidays are upon us!!  I LOVE Christmas!

At a recent show, my daughter in law bought some crinkle cookies and I, in my old age had completely forgotten about crinkle cookies!  Oh they were so good, my memory just went back to my childhood!  I remember one of the nuns at CCD made these often, and I loved it.  See, I KNEW before my life ended I would find something nice to say about Sister Michaeline.  My mom would be so proud.  Anyway, I found an old recipe and wanted to make it a bit more festive and into a "Red Velvet" sort of cookie . I mean, Santa's suit IS red velvet, and it would only be fitting to leave a red and white cookie out for him to eat on his travels, right?  This would be an awesome one to make for my "NO BROWN" cookie trays!  I have discussed my disdain for brown cookie only cookie trays, in case you are new.  You know the ones, right?  Someone delivers them and they all look like they could be dried up poo, but nobody wants to try one to make sure.  You know it now......

One more thing.  I can tell you this dough can be refrigerated for days.  Don't ask me how  know.  Ok, do.  I mixed up the dough on Monday evening.  Maybe it was Tuesday.  Crap.  Anyway it is Friday and I just baked them off.  SO, keep that in mind if you are doing weekend baking, mix up one kind of cookie every night and have the dough all ready!  This one will stand up for sure!

When you roll these out, make sure to pop the dough into the fridge between batches.  It gets a bit messy when it warms up but isn't impossible.  They are so worth it!

1 1/2 cups of granulated sugar
1/2 cup oil
6 T cocoa powder
1 tsp. vanilla extract
3 eggs
1/4 cup milk
red food coloring (gel or paste)
2 cups flour
PINCH of salt
2 tsp. baking powder
1/2 cup powdered sugar

In a bowl combine flour, salt, and baking powder together, set aside.  In a large bowl combine the sugar, oil, cocoa powder, vanilla and eggs.  Mix until combined well.  Add in milk and continue to mix.  Carefully add in the flour mixture and mix until it is completely combined and smooth.  Now, add in your food coloring, you can add a bunch at once or go little by little until you reach the read you like but I can assure you, it will take quite a bit!  Once you get there, cover your cookie dough and refrigerate for at least 3 hours.

Preheat your oven to 350 degrees F.  Place your powdered sugar in a bowl.  Roll your dough into about 1 inch balls, and roll in the powdered sugar and place on to a parchment lined cookie sheet.  Bake for approx 10 minutes and let cool on the cookie sheet 2-3 minutes before removing.  Remove to cooling rack and carry on with the rest!

ENJOY!

PS My dough doesn't look very red.  Ugh.......it was!

Brownie Chews

OK, let's be honest with each other.  Some recipes are made from the best mistakes ever.  Some mistakes, turn into beautiful, chewy, decadent, better than s...well a lot of things, brownie chews.  Some recipes just do that.  Here is my story....

Many of you know we just went through a horrible life situation and while my son was in the hospital, I took a walk and found myself in the hospital gift shop.  Do hospital gift shops have the CUTEST stuff or is it just me?  I find myself actually excited to visit someone so I can go to the gift shop.  Sad.  But true.  Anyway, I needed some chocolate and FINALLY was able to pick up a bag of Sheila G's Brownie Brittle.  As it turned out I got 2 pieces while my son finished off the bag.  Undeniably, they are awesome,  really.  And while I am not a "crunchy edges" kind of girl, they were just the bomb.  (I am the chewy stuff inside girl)  So I set out to make my own version.  I didn't want to use a box brownie mix, (pats self on the back).  I found a recipe for it at www.babble.com.  I tried this recipe, and it burned.  So the second time I tried it, I decided to experiment.  Lord help us all, because it worked.  I decided instead of double baking them, I was going to bake them one time.  Their recipe calls for putting them in the oven a second time and I just didn't feel like I wanted to do that.  So I didn't.  Just thank me now if you want.  If you are the chewy stuff in the middle kind of person, just THANK ME NOW!

So while these ingredients are the same as the recipe, the method is very different and outcome is even better, I think, that you can imagine.  Let me share with you my happy experiment, wait, or was it an accident?

You will need:

1/2 cup melted butter
1 cup granulated sugar
1 tsp. vanilla extract
1 egg white
1/3 cup flour
3 tbsp. cocoa powder
 3/4 tsp. baking soda
pinch of salt
mini chocolate chips

Preheat your oven to 350 degrees.  Prepare a standard size cookie sheet, by spraying with nonstick cooking spray, laying a piece of parchment over it and then spraying again with nonstick cooking spray.  OR, use a silicone mat.   (SILPAT people feel free to send me a nice one)

I melted my butter right in my mixing bowl in the micro, then add sugar and vanilla, mix until combined.  Add in your egg white, flour, cocoa powder, baking soda and pinch of salt, whisk until smooth and whisk lickable.

Now pour on to your prepared pan.  Spread it out a LITTLE bit, maybe 8x11 maybe 10x12, no bigger, remember it will spread in the hot oven.

Bake for 14 minutes, remove from the oven, sprinkle with mini chocolate chips, any amount you deem acceptable and let cool completely.  You can cut with a knife or use kitchen shears like I did.  They will be chewy, and perfect.  I have no more to say, just make them, please.

ENJOY!

3 Ingredient Nutella Brownies

I got sucked in.  It said NUTELLA and I was mush.  I had to try the because quite honestly I wonder how some of these recipes are that just float around the inter-webs.  I found these from www.buzzfeed.com.  The recipe was taking over my news feed so I decided to go for it.  God knows I have 5 jars of Nutella on hand at all times..  Ridiculous, don't you think? 

So after deciding just to finally make these things, I decided I wanted a topping.  I lied, this particular version is 4 ingredients.  You can omit them but what ISN'T better with toffee bits on top?  Precisely,....nothing.  The big "thing" with these brownies, is besides being VERY rich, it all depends on what size pan you bake them in as to how LONG you back them.  I used a, um.....hmm....let me go find it......

Ok, I used a 10.5x7.  I sprayed it liberally with nonstick cooking spray and then got to the important part, the mixing!  Preheat your oven to 350 degrees F.

In a bowl mix...


1 1/4 cups Nutella
2 eggs
1/2 cup flour
(I added 3/4 cup Heath toffee bits) OPTIONAL

Mix all ingredients except toffee bits until completely combined.  Pour into your prepared backing dish and although it says to bake for 15 minutes, mine took nearly 30-35.  You can see they were not thick at all, so I am not sure how that timing is off so much but for me, it was.  Maybe for you it will be done at 15 minutes.  Doubt it, but maybe.  Let cool completely before cutting and serving.

I love Nutella so nothing about these was bad, NOTHING.  You will only need small piece they are in fact very rich!  You could mix in, or stir in darn near anything, let me know if you do!

ENJOY!

Chocolate Chip Zucchini Cake

Chocolate, chocolate, chocolate.  And zucchini?!?!  I know, it makes no sense.  I mean it REALLY makes no sense.  A veggie such as this, married with more chocolate than you even knew you could consume?  Fantastic.  And what is better?  MADDIE will eat it!  Maddie wanted to make a cake, and a co-worker of my husbands (thanks Emily!) brought him a zucchini.  I am NOT about letting food go to waste, even if it is a veggie that isn't necessarily my favorite, it is getting consumed, period, end of story.

In my mind, I decided it was ok to convince Maddie this was a "chocolate vegetable".  Because yea, she was going to fall for that.  In fact, I thought she had.  Then when I took video of her saying that, she blurts out that it is a zucchini.  Little rascal knew all along, almost as if she was just appeasing me.  Well, the joke is on her, because it DOES taste like chocolate.......in this cake!  Another way to get your kids to eat a veggie!  Throw in some extra zucchini, they won't be any the wiser.

 
Now with mine, I shredded it using my food processor and then I took half of that, and just used the blade in my processor and zapped it into little bits.  Sometimes kids have a texture more than taste issue and I wanted that to be a non issue.

I also went a slightly different route than the sometimes more "earthy" flavor of a chocolate zucchini cake.  The expresso powder is just enough to make the chocolate even chocolate-ier, and the milk chocolate chips along with the zucchini makes it so moist, it ALMOST doesn't need frosting.........almost.

Enjoy making this cake, it seems like a lot of ingredients but it isn't, and your kids will have fun helping!  

You will need:
1/2 cup softened butter
1 3/4 cups granulated sugar
1/2 cup vegetable oil
2 eggs
1 tsp. vanilla extract or paste
1/2 cup buttermilk
2 1/2 cups flour
1/4 cup unsweetened cocoa
1/2 tsp expresso powder
1 tsp. baking soda
1 tsp. baking powder
2-3 cups zucchini (half shredded and half zapped in the food processor until it is in small pieces)
10-12 ozs. milk chocolate chips

Preheat your oven to 325 degrees F.  In a large bowl or bowl of your stand mixer cream together butter and sugar.  Next add in oil, eggs, vanilla and buttermilk.  Mix until a smooth batter is formed.  Set aside.

In another large bowl add in flour, cocoa, expresso powder, baking soda and baking powder.  Mix together until combined.  Pour into liquid ingredients and mix until just combined.  Fold in zucchini and chocolate chips.

Pour into your greased 9x13 pan.  Bake for 50-60 minutes.  This takes a bit, but at 50 minutes start checking, mine took longer.  When the cake is set and toothpick inserted in the middle comes out clean of wet batter remove from the oven.  Start making your frosting immediately!

Frosting:
In a medium saucepan combine:
1/2 cup butter
2 T. unsweetened cocoa
3 T. milk
1 tsp. vanilla

Bring to a boil then turn off the heat and add in vanilla and 3-4 cups of powdered sugar.  Whisk until all combined and the frosting is the consistency of elmers glue.  (good one eh?) Pour over warm cake and let sit until the icing is set on top, about an hour.

Enjoy this delicious dessert, nobody will even KNOW has anything good for them in it!  It is so moist and delicious, get a piece right away or you are going to be waiting for that next zucchini to be ready in your garden to make it again!

Triple Chocolate Sour Cream Pound Cake

Mmm-hmmmm.  I know.  To good to be true?  I would agree if I hadn't eaten 2 slices myself.  But, as per usual, there is a story here.  This didn't turn out to be what I planned for it to be. 

So, I confessed on my Facebook page that I love those little chocolate bundt cakes from Kentucky Fried Chicken.  So sue me.  It has been my personal mission to recreate those little rings of love from the beginning.  I have tried a few things but, this time....THIS time, was going to be, THE time.  Well I am not to proud to admit it wasn't THE time, but this time, it came out so delish, I had to share it anyway.  I have figured a few things out about those little rings of love.  They are frozen, that alone keeps them super moist, so if you want to make this cake ahead, and freeze it for a few days or a week before you ice and serve it, you might get a closer result.  I was not going to give you a cake that you had to freeze for a week, but if you DID do that, uh-huh, might be your ticket to greatness. 

When I originally made this with just a regular from scratch chocolate cake recipe, it didn't do so well.  A bit like falling apart brownies, no bueno.  So I knew this time I wanted to use a pound cake base.  Well, it turned out lovely, and seriously, if the "triple" doesn't reel you in on the chocolate factor, maybe the sour cream will. 

Here we go!  You want ALL of your ingredients at room temperature, even the sour cream.  Do this by leaving everything on the counter for at least 30 minutes prior to baking!  There are a few ingredients near the end, I will make all ingredients RED!

You will need

1 cup butter
2 cups sugar
6 eggs
1 cup sour cream
3 cups all purpose flour
3 T. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. vanilla extract
1, 3.9 oz. box of instant chocolate pudding
1 1/4 cup milk chocolate chips

Preheat your oven to 325 degrees F, and spray a bundt pan with nonstick cooking spray. 

In the bowl of your mixer, or any large bowl if mixing with an electric mixer, add in your butter  Beat until creamy and smooth, and it has lightened a bit in color.  Add in sugar and continue to beat until sugar and butter are light and fluffy.  Add in your eggs, one at a time, beat it in before adding the next.  Next you will add in your vanilla and mix until fully incorporated.

In another bowl combine, your flour, cocoa powder, baking powder, baking soda, and instant chocolate pudding mix together.  Just give it a quick mix to combine it. 

Now alternately add in some of the flour mixture to your butter and egg mixture, and then add some sour cream.  Alternate until all ingredients are combined and your batter is smooth and creamy. 

Fold in chocolate chips and pour into your bundt pan.  This will fill it nearly to the top.  No worries, it won't rise a ton, and even at that, it won't overflow.  It might make you nervous, but no worries, I got your back on this.  Trust me.

 

Now bake for 90 minutes.  Yes, I said it, 90 minutes.  Start checking at the 70 minute point, and when a toothpick comes out clean it is done.  Remove from the oven and let cool for 10 minutes.

Next you will need

1/2 cup sweetened condensed milk
1/2 cup regular milk of your choice

Mix these together and set aside.  Poke holes in your cake, while still in the pan.  Make them go all the way through just don't go quite all the way through.  Make these wholes all over.  I used a chopstick.  Now SLOWLY pour the milk mixture over the cake.  Go slow or don't call me to clean up the sticky mess!  When you are done, let sit until completely cooled and the milk is completely absorbed.  Run a knife around the inside hole and the outside, and flip out on to a plate.  If I were going to freeze it, this would be the point where I would wrap it tightly in saran wrap, and then foil and place in the freezer, otherwise, move on!

THEN you will need:

1 cup powdered/confectioners/icing sugar
1 1/2 T. milk
1 tsp. vanilla

Combine all ingredients.  Make sure it is a loose enough mixture to drip down the sides of the cake and go for it.  Drizzle it, spoon it, do whatever you feel is necessary to get that icing on that cake!  Garnish with some mini chocolate chips if you like!

Enjoy this rich chocolate goodness!  I have to admit, I still put some whipped cream on top because, well, everything is just better with it. 

ENJOY!

Melting Candle Confetti Cupcakes!

Good Morning friends!  Fancy meeting you here for a new recipe on a Saturday morning, eh?  I am up, not feeling well, and just cracked a window for some fresh 9 degree F air, and can hear birds singing.  I can't lay back down, or I am going to, well...toss my cookies so I am writing this recipe up for you.  Wait.... let's not call this one a recipe, let's call it a method.   I saw a similar idea on the YouTube channel Cookes Cupcakes and Cardio. It inspired me to make my own version, my way.

Don't be to disappointed that I used a cake mix again! HA!  I used a white one, added double vanilla and sprinkles for my own confetti cake, but you can use any cake flavor you like.  Keep that in mind, as I will write it up how I did this particular version. 

I also used Wilton chocolate.  White chocolate, whatever it is, and used them in the colors of my candles.  I didn't run out for candles these are just some I had on hand, otherwise you may have gotten a bigger color range but, let's be honest, they are going to get pitched anyway.  You will need colors of the chocolate that will match your candles.  I got about 18 cupcakes and did about 4 of each color.  (around there).  This all sounds so wishy washy, doesn't it?  Sorry about that, it is just that it all depends on how many cupcakes you get, or make.  Let's just get on with it, shall we?

Note: You can color white chocolate, with gel/oil based food colors.  Don't use the cheap ones, it will seize on you!  I did color the blue one of mine!  A few of mine were flavored chocolate as well.  Just FYI.

You will need:
1 white cake mix (not paid or sponsored but ya'll know I am a Pillsbury girl)
2 T. multicolored sprinkles
1 T. vanilla extract
birthday candles
colored chocolate
white chocolate chips, or chocolate melting wafers in colors coordinating with your candles.

Mix up your cupcakes, adding in sprinkles and vanilla and bake per package directions.  Let cool completely!!!

When they are completely cooled, work with one color at a time.  I tried to coordinate my cupcake papers as well, not everyone is that OCD, shall we say? 

Place your candles in the cupcakes before you do anything else.  Push them down as far as they will go for this one.  Just makes the "melt" look more realistic.

Melt your chocolate in a bowl 30 seconds at a time and if needed add a bit of vegetable oil to it, if it isn't as workable, or pourable as you want it or need it to be.  Also add your coloring if you need to.  When it is melted use a small spoon and start pouring it down the sides of the candle unto the cupcake.  Do this until you have the desired effect.  I used about 1/2 cup of melted chocolate for 3-4 cupcakes.  Let it drip down the side and pool, create layers, whatever makes it more dippy candle wax-ish to you!  It is kind of a fun look and unexpected with the chocolate on top when people expect icing. 

Let the chocolate set, in the fridge or at room temperature for about 30 minutes and enjoy!

I am still on a cupcake roll.  Don't worry it will all end after my birthday!!!

Cinnamon S'more Krispies

Who doesn't love the darn things?  S'mores that is, melty chocolate, sticky marshmallow, and cinnamon cereal?  Hold up.  HOLD up.  Right? 

Cinnamon Toast Crunch is without a doubt my favorite cold cereal.  I don't treat myself often but when I do, don't plan on getting a single solitary crunchy, cinnamon-ee, square of goodness, because they are mine, ALL mine.  We clear?  I have been on this cinnamon and chocolate combo kick lately.  You know, the same way some people think lemon makes everything amazing? Blech.  Or the way some people think nutmeg in white sauce makes it amazing? Double blech.  That is the way I like it.  In your head you are likely thinking, "screw her, cinnamon and chocolate SUCKS".  We are all entitled to our own opinions. As my dad used to say...  Well I am sure you know how the saying goes!

One of my other favorite worldly things is rice crispy treats.  Dear Lord in heaven, what I won't do to get one if I get the urge.  I fear for my own safety.  I definitely fear for the safety of anyone trying to slow my efforts.

So,  I just thought, heck, lets combine it.  Rice crispy treats made out of cinnamon toast crunch AND add chocolate.  Forgetaboutit.

This is very likely not the last rice crispy type of treat you will see here.  I am on a mission to make as many different kinds as possible.  I literally just had another idea.  Be right back need to get it written down.  I almost died when I took a bite of these.  Yes, I took a lot of bites ok, but we aren't TALKING about that. 

Please stop looking at me like that. 

These are easy and just a little change from the beautiful classic we know as rice crispy treats.  Get ready folks, I am about to bring you Cinnamon S'more Krispies!

You will need an 9x9 or 8x8 square pan or the equivalent, of some sort. (statements like this is why I will never be a cookbook writer or real chef)  It's ok, I like "Wannabe" status.  It makes sure people don't expect duck confit, with a raspberry reduction, topped with lightly steamed leaves from the rainforest and garnished with monkey toenails and stuff. 

1/2 cup butter
10 oz. bag of jumbo marshmallows
5-6 cups cinnamon toast crunch cereal or the generic version works perfect as well
1 tsp. vanilla extract
12 oz. package of milk chocolate chips

In a large pot get that butter melted, and toss in those marshmallows.  Stir constantly because let's be real, the ish burns in like 2 seconds if you don't.  And don't even try that whole "OMG I am going to stick my finger in and taste it".  See what happens. 

Anyway when it is all melted, add the vanilla, and then mix in the squares of cinnamon gold.  I go light, closer to the 5 cup side, but I don't dig dry treats, if you want to add closer to 6 you will still be fine.  Press down with a buttered rubber spatula or, butter hands.  As you can see in my photo, I still never get them even side to side, always a thicker spot.  Now, melt your chocolate, 15 seconds at a time in the microwave, until melted and spread on the top.  You can also just sprinkle your chips on top, pop in the micro for 20-30 seconds and they will be melted enough to spread.  Let sit at room temp until the chocolate is set.  You can speed this up by putting them in the fridge for an hour and then take them out and let them sit at room temp or you will need to see a dentist.  Fair warning.

Hope you love them, as much as I do!  In fact comment below and tell me how you feel about cinnamon and chocolate together!

ENJOY!