Category Archives: Misc

Birthday Cake Golden Oreo Truffles

These are a twist on the Cookies & Cream Truffles I made a while back. This time I used Birthday Cake Golden Oreos.

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1 full pack of Oreos crushed + 1 brick of cream cheese (I use the 1/3 less fat kind). Mix it into a dough, chill, roll, chill, dip, sprinkle. Then chill until it’s time to enjoy!

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These are pretty rich, I could only handle 1 at a sitting.

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So pretty!

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Chocolate White Chocolate Macadamia Nut Cookie Dough Truffles

What a mouthful!!

You’ll forgive the ridiculous name once you try these. I promise.

I’ve made Chocolate Chip Cookie Dough Truffles, Funfetti Cookie Dough Truffles, and M&M Cookie Dough Truffles.

These are a twist on the common white chocolate macadamia nut cookies… Which happen to be my husband’s favorite cookie of all time. His birthday was a couple weeks ago so I made these for him. They’re lumpy and not the prettiest, but OH SO GOOD.

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Chocolate White Chocolate Macadamia Nut Cookie Dough Truffles

Ingredients:
1 cup sugar
1 cup packed brown sugar
2 sticks butter (1 cup)
6 tbsp milk (or milk substitute)
2 tbsp vanilla
2 1/4 cup flour
1/2 cup cocoa
1/4 tsp baking soda
1 tsp salt
2 cups white chocolate chips
1 cup chopped macadamia nuts, divided
Candy coating (I used CandiQuik)

Directions:
1. Beat butter and sugars. Add vanilla and milk.
2. In a separate bowl, whisk together the flour, cocoa, salt, and baking soda. Slowly add to wet mixture.
3. Stir in chips and nuts by hand.
4. Let dough chill for at least 2 hours.
5. Scoop into small balls on a waxed lined baking sheet and place in freezer to harden up. I did this the night before.
6. Melt the candy coating and dip each ball, tapping off the excess with a fork. Quickly top with chopped nuts.
7. Store in the fridge.

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Even though I made these for my husband, I actually took most of them to work. We don’t need THAT much sweets around the house! There was a good portion of cookie dough left that hadn’t been dipped so I let him finish that off. 🙂

My coworkers LOVED these. One even proclaimed that if he could have any dessert ever in the world that he would choose these. Maybe it was because he was currently holding one, I don’t know… 🙂

I liked them because they weren’t overly chocolatey.. you know, because I don’t like chocolate all that much. But they were still chocolatey enough for the major chocolate lovers too!

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Pink Lemonade Blondies

I bought this seasonal cake mix last season.

Then it sat in my cabinet…. See how dented the box is? It had been pushed around my baking cabinet for months.

I finally broke it out and made these amazing blondies. Then I typed up this post and then realized that the flavor is no longer in stores and no one would be able to make them, so I stored this recipe away until it would be relevant again. *sigh*

But now here we are and here we go! 🙂

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These are seriously SO easy. No mixer is needed. If you can stir some stuff in a bowl, you can make these!

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Pink Lemonade Blondies – adapted from this recipe by Sally’s Baking Addiction

Blondie Ingredients:

1 box of pink lemonade cake mix (seasonal item)

1/4 cup vegetable oil

1/3 cup milk

1 egg, beaten

1/2 cup sprinkles

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Icing Ingredients:

4 oz powdered sugar

4 1/2 tsp milk

1 packet Crystal Light on-the-go drink mix

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Directions:

1. Preheat oven to 350*. Spray pan with non-stick spray. (I used an 8×8 pan, but a 9×9 would work, or even a round pan if that’s all you have.)

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2. Mix together cake mix, oil, milk, egg, and sprinkles. It should be thick and sticky.

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3. Press evenly into the pan and bake for 20-25 minutes. Remove from oven when the edges start to brown.

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**The center might not look fully cooked, but that’s okay.**

4. Let them cool for at least 30 minutes. (That under-cooked looking center will set up and be wonderfully perfect if you let it cool completely!)

5. Mix together powdered sugar, milk, and drink mix packet. Pour icing over blondies and spread evenly with a spatula. Let the icing set up a couple hours.

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6. Cut into small pieces to share, or large pieces to devour. 🙂

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These blondies are sweet and tart and pink and pretty. I can totally imagine them at a little girl’s birthday party!

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Cookies and Cream Blondies

Hello friends!
Remember me? That girl that used to bake and blog about it?
*sigh*
So I had this baby. (Who I’m so completely in love with by the way.)
I’m also back to work full-time, which means basically no time for sugar, butter, and flour.
BUT. My brother was home for Christmas, and I promised him I’d bake him something.

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Cookies and Cream Blondies adapted from my favorite blondie recipe

Ingredients:
2 sticks butter (I use salted)
2 cups packed brown sugar (I used light)
2 eggs
2 tsp vanilla
Dash of salt
2 cups flour
Entire pack of Double Stuf Oreos, crushed

Directions:

1. Preheat oven to 350.
2. Melt butter. Beat with brown sugar until smooth.
3. Beat in vanilla and egg.
4. Add salt, then stir in flour until fully incorporated.
5. Mix in Oreo crumbles by hand.
6. Spray a 13×9 pan with non-stick spray, then pour batter into pan. Spread the top as even as possible.

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7. Bake for 20 minutes. Let cool completely before cutting so that the ooey gooey inside can set.

At first I thought I out too much Oreos in it because the batter was SO thick. I was worried it wouldn’t bake up well.
WOW I was wrong. These were amazing!
My brother claims that they are his favorite thing I’ve ever made. 🙂

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Christmas Pizookies

I was designated dessert for our family Christmas Eve dinner. Sugar cookies weren’t going to work, and my mom was “cheesecaked out,” which vetoed my first idea.

After scouring one of my beloved Pinterest dessert boards, my husband and I came up with the idea for these Christmas Pizookies. (If you don’t know what a pizookie is, here is my original pizookie post.) They are a chocolate cookie base with peppermint and white chocolate chips, topped with peppermint ice cream.

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Christmas
Pizookies
recipe adapted from foodnetwork.com

Ingredients:
1 cup sugar
1 cup packed brown sugar
2 sticks butter (1 cup)
2 eggs
2 tbsp vanilla
2 1/4 cup flour
1/2 cup cocoa
1 tsp baking soda
1 tsp salt
1 cup white chocolate chips
1 cup peppermint chips (like these)

Directions:
1. Beat butter and sugars. Add eggs and vanilla.
2. In a separate bowl, whisk together the flour, cocoa, salt, and baking soda. Slowly add to wet mixture.
3. Stir in chips by hand.
4. Let dough chill for at least 2 hours.
5. Press dough into ramekins or shallow dishes.
6. Bake at 325* for 20-30 minutes, checking every couple minutes for doneness. You want them to be dry looking but not necessarily all the way baked through.
7. Top with a scoop of peppermint ice cream while still warm.

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I ended up being crazy busy when it came time to put these together, so my husband got everything ready per me calling out directions and measurements. He did a great job!

Hope you love these as much as we did. 🙂

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Funfetti Blondies

Sometimes you see a recipe and think, “Ain’t nobody got time for that.”

This is not one of those recipes.

This recipe, you do have time for. This is the easiest recipe ever.

These took about 5 minutes to get from my cabinet to my oven.

So in total, you can have these in your mouth in about an hour.

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Funfetti Blondies – recipe found here at Sally’s Baking Addiction

Ingredients:

1 box yellow cake mix (I always use Betty)

1/4 cup vegetable oil

1/3 cup + a splash of milk

1 egg, beaten

1/2 cup sprinkles

1/2 cup white chocolate chips (Sally noted these as optional. I opted in!)

Directions:

1. Preheat oven to 350*. Spray pan with non-stick spray. (I used a 9×9 pan, but a 8×8 or even a round pan will work if that’s all you have.)

2. Mix all ingredients together except the white chocolate chips, mixing them in last. It should be thick and sticky.

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3. Press/spread batter into pan as evenly as possible.

4. Bake for 25-30 minutes, or until the edges just start to turn brown. The center will look under-cooked, but that’s okay!

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5. Let cool for at least 30 minutes before diving in. Letting it sit and cool will set up the center and make them dense and gooey. (Like a delectable brownie sans chocolate!)

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These are some of the yummiest things I’ve ever had. If you’re a funfetti fan, make these ASAP!

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My baking itch is back! Now I just need to manage to find time to bake. And I need to come up with good ideas. And I need to get back to work so my hubby and I stop eating everything ourselves. Seriously.

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Halloween Party Popcorn

This fun purple popcorn was inspired by this recipe that I came across on Pinterest.

Pop some popcorn. I used kernels and a pot on the stove, but microwave popcorn would work too. Maybe just use unbuttered…

Melt purple candy melts (or any color you want) in the microwave. (I wanted my purple a little darker, so I added Royal Purple food coloring to the melted candy melts. )

**Just a heads up – regular food coloring will thicken candy melts – do not add food coloring to them unless you’re doing something other than dipping… when you’re mixing it onto popcorn or drizzling it over something, it’s okay if it’s a little thicker.

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While the candy melts are still wet, add sprinkles.

I used Halloween colored quins, an orange/yellow/white non-pareil mix, black dragees, and some white bone shaped sprinkles.

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You can also drizzle a second color of candy melts over the popcorn before or after adding sprinkles. I went with neon green.

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The recipe that inspired these had candy mixed in. I didn’t have enough mini M&M’s leftover, and nothing else to throw in, so I skipped the candy this time.

I had this popcorn out at our Halloween party, but not much of it was eaten. I also had a chocolate fountain set up and let’s face it – most people will always choose chocolate. 🙂

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I packaged up some of the popcorn for our neighbor kids for Halloween night. Can’t really give away homemade stuff anymore because it can’t be trusted. But I knew the neighbor kids would at least be able to enjoy it!

This popcorn is so easy that you still have time to make some by tonight!

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Jack-O-Lantern Cookie Dough Pops

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Another cookie dough craving hit me.

To change it up, I used mini M&M’s this time instead of chocolate chips.

I rolled them into balls and froze them like usual, then my husband and I ate most of them.

I have no shame.

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With only 10 balls remaining, I finally got around to finishing them.

I dipped pop sticks into green candy melts, making sure to get the candy melts up a little higher than I usually would. Once I stuck them into the balls, a little green poked out, making the pumpkin’s stem.

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Then I dipped the rest of the ball into orange candy melts and let it set up.

Using a black food coloring pen, I drew silly and scary jack-o-lantern faces on them.

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Easy and cute! (And yummy. Duh.)

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… and here are a couple more pics of my Halloween adventures so far. And the reason why this is the only treat I have time to make thus far…

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Chocolate Caramel Krispies

These are super fast & easy to make and pretty darn tasty…

I started with the basic Rice Krispies Treats recipe (found here) but added 1 cup of chocolate to the melting mixture. Once it was almost completely melted, add 1 packet of Duncan Hines Flavor Creations. For these I used Caramel.

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Once the melty mixture was all stirred up with the Krispies, I sprayed my hands with non-stick spray and pressed the mixture into the pan. Then I sprinkled the top with mini chocolate chips and pressed them in gently to make sure they stuck well.

20130906-063752.jpg Then just let them cool before you cut and serve!

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Other Duncan Hines Flavor Creations would pair well with these chocolate krispies too – Mint Chocolate, Cherry Vanilla, Mocha, Orange Creme, even Strawberry Shortcake!

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Reese’s Peanut Butter Ice Cream Cake

My brother joined the navy earlier this year. We are very close – he actually has lived with me for most of the last 3 years.

He came to town on leave to surprise me. He’s been gone for 6 months, and this was the first time in our lives we’ve been away from each other for more than a couple weeks. It was a really good surprise, I cried for like 20 minutes straight. My sneaky husband knew everything and got it all on video. 🙂

While he was here we had a big family BBQ so everyone could see him. I (of course) asked to bring dessert. My brother is after all my best fan tester.

I had been eyeing this cake by Lindsay for a while now, and I knew an ice cream cake would be a perfect summer BBQ dessert that would impress not only my brother, but the entirety of my sweets loving family.

I decided to switch up her recipe a bit. Mostly because (and I know I’m in the minority here) I don’t think caramel and peanut butter belong together. Both are fabulous and both pair perfectly with chocolate, but I like to keep them separate.

Also – this cake is SOOO easy to make. If you can bake a box of brownies, you can make this ice cream cake!

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Reese’s Peanut Butter Ice Cream Cakeadapted from Life, Love and Sugar

Ingredients:

1 box brownie mix, plus ingredients called for on box (I used fat free brownies)

8 oz brick cream cheese (I used 1/3 less fat)

1/4 cup milk

1/2 cup sugar

1 1/2 cups creamy peanut butter

8 oz Cool Whip, thawed (I used fat free)

Chocolate Syrup

Large bag Reese’s Miniatures, unwrapped and chopped

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Directions:

1. Bake brownies in greased 13×9 pan, but reduce baking time to only 20 minutes. Let cool completely.

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2. With stand mixer or electric hand mixer, beat together cream cheese, milk, sugar, and peanut butter until completely combined.

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3. Carefully fold Cool Whip into peanut butter mixture.

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4. Top cooled brownies with 1 cup of chocolate syrup. Spread all the way to the edges.

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5. Drop chopped Reese’s on top of the chocolate syrup in an even but hearty layer.

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6. Cover Reese’s in peanut butter mixture and spread smooth.

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7. Cover entire pan in plastic wrap and freeze at least 4 hours, or overnight.

8. When ready to eat, cut cake into squares and top each square with more chocolate syrup and chopped Reese’s.

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This cake is extremely rich. My brother and my family loved it. Honestly it was a little bit too rich for me to handle, but I’m not a huge chocolate fan anyway so don’t necessarily take my word for it. 😉

I used fat free/low fat everything I could for this recipe. I figured why not – there’s enough sugar in it anyway it’s definitely not going to be low on flavor! Feel free to use the full-fat version if you prefer!

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