Homemade Hot Fudge Sauce

Okay seriously!!!  This stuff is stinkin' good.  Like take out a spoon and eat it plain good.  Like "your Momma warned you about it" good.  It is rich and decadent.  It makes me salivate.  It is soooo very delicious.  Pour it over ice cream, dip fruit in it, dip a spoon in it, and life will be that much sweeter!

Hot Fudge Sauce

Ingredients: 
1/4 cup + 2 Tablespoons heavy whipping cream
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup light corn syrup
2 ounces unsweetened chocolate, chopped
2 Tablespoons butter
4-6 ounces sweet chocolate (ghiradelli, hershey, nestle, whateves!)
1 teaspoon vanilla

Directions:
Bring whipping cream, sugar, cocoa powder, and corn syrup to simmer in a small heavy saucepan. Continue simmering until sugar dissolves, stirring occasionally, about 2 minutes.  Add chopped chocolate, butter, and sweet chocolate and stir until melted and smooth. Remove from heat; stir in vanilla.  Store leftovers in a glass jar in the refrigerator.  

Recipe Source:  Olivia Barney, my lovely Momma

Construction Birthday Cake

Well Howdy y'all!  With two birthdays in the family last week, it has been a little crazy busy around the casa!  I realized I needed to create a birthday cake and fast for my little 4 year old.  He loves cars, airplanes, trucks, cranes, tractors, pretty much anything that moves!  I found some ideas online to get the brain started and then created this.  It was fast, simple, and easy, and he loved it!!! 

 

I made it the night before his birthday, and he couldn't stop staring at it.  He was begging to play with it!

 

 

Look at that little guy!  He makes me laugh every day!  After we sang and blew out candles, he got his wish...to go crazy with the cake!

I guess they all went a little crazy with the cake!  They had so much fun with it, and that to me was really worth it.  And I will be honest...I couldn't stop eating it.  Something about the crunch the little rock candies added to the moist cake was just like a mini birthday party in my mouth.  And I gotta be honest, if there is food in front of my face, there is a 90 % chance I will eat it. 

 



 

The aftermath in the construction zone!  

 

Construction Birthday Cake

 

Chocolate Cake

Ingredients:

1 box chocolate cake mix

1 small box of instant chocolate pudding

1 cup sour cream

3/4 cup water

3/4 cup oil

4 eggs

 

Directions: 

Mix all ingredients together until well blended.  Pour into two 8- or 9-inch cake pans.  Bake according to the directions on the cake box.  Be sure to check with a toothpick to ensure that the cake is cooked through.  Cool cakes.  When cool, wrap in plastic wrap and freeze.

 

Chocolate Buttercream Frosting

Ingredients:

1 lb. powdered sugar

1/3 cup cocoa powder

1/2 cup (1 cube) butter

1 teaspoon vanilla

1/4 cup milk (adjust to get the right consistency)

 

Directions: 

Mix all ingredients until light and fluffy. 

 

Frosting the Cake:

Unwrap the frozen cakes from the plastic wrap.  Put a layer of frosting on top of one of the cakes, then stack the other cake on top.  Frost the entire cake.  This cake is so forgiving, just spread away!  After frosting, take a chunk out of the top layer of the cake.  Put that below the area it was removed as dirt.  Then use Oreo crumbs to create additional piles of dirt on and around the cake.  Put piles of  Chocolate Rock Candy around the bottom of the cake and a single layer around the top of the cake for a border.  Place any type of construction trucks around the cake.  (I bought a 5 pack at Wal-Mart for $4.99.)  And you're done!!!

 



Easy Homemade Oreo Cookies

These are a favorite quick and easy dessert for guests or just when you get a hankerin' for something sweet!  They just happen to be a favorite of the hubby!  He loves all things "Oreo"!  I swear to y'all it is really hard to eat just one!  The best thing about the recipe is that the cookie has only 3 ingredients and the frosting only has 4.  How could it get any better than that?!

Easy Homemade Oreo Cookies

Cookie Ingredients:
2 packages Devil's Food Cake Mix
1 cup vegetable oil
4 eggs

Filling Ingredients:
1 package (8 oz.) cream cheese, softened
1/4 cup butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla

Directions:
In a mixing bowl, combine cake mixes, oil, and eggs; mix well.  Roll into 1 inch balls.  Place 2 inches apart on ungreased baking sheets.  Do not flatten.  Bake at 350 for 8-10 minutes or until set.  Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool).  In a small mixing bowl, beat cream cheese and butter.  Add sugar and vanilla; beat until smooth.  Spread on the bottom half of the cookies; top with remaining cookies.  Store in fridge or freezer. 

Recipe Source:  Shalae Barney (my SIL)

Red Velvet Cake Donuts

So I love making donuts in my donut pan!  I especially love cake donuts and these are right up my alley.  My kids loved this sweet breakfast on Sunday.  It's a fun way to sweeten up your sweethearts.  The batter is super thick.  Like really, really thick.  I was surprised how thick it was.  I had to get in there with my hands to mix it up.  Then I just rolled the batter into long logs and curled them around the donut rings.  So don't be alarmed when the batter is thicker than normal.  These were a hit around here.  The frosting is delish!  

Baked Red Velvet Cake Donuts

Ingredients (makes 12 donuts)

Donuts:

• 2 1/4 cups FLOUR
• 1 Tablespoon BAKING POWDER
• 1 teaspoon BAKING SODA
• 1/2 teaspoon SALT
• 3/4 cup SUGAR
• 1 EGG
• 2 Tablespoons BUTTER, melted
• 2 ounces UNSWEETENED CHOCOLATE, melted
• 1/2 Tablespoon VANILLA EXTRACT
• 1/2 cup BUTTERMILK
• 1 Tablespoon RED FOOD COLORING

Glaze:

• 2 ounces CREAM CHEESE
• 3/4 cup POWDERED SUGAR
• 4 Tablespoons CREAM
• 1/2 teaspoon VANILLA

Instructions

Donuts:

Preheat oven to 350°. Grease a donut pan with cooking spray.

In a medium bowl, combine flour, baking powder, baking soda and salt.

In a large bowl, combine sugar and egg. Add the melted butter and melted chocolate; stir well. Add vanilla, buttermilk and food coloring.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fill each donut well about 2/3 full.

Bake for 12-15 minutes, do not over bake!

Cool slightly before adding glaze.

 Glaze:

Microwave cream cheese for 15-20 seconds.

Stir in remaining ingredients until smooth.

Recipe Source:  Crumbs and Chaos 

Linked to:  Sweets for a Saturday

Oreo Cupcakes

What could be better than Oreo infused cupcakes? We absolutely love these cupcakes.  These cupcakes are the favorites of my hubs and the little lady of the house.  They may even be the favorite of the little man, but he can't tell me so yet.  This is a delectable cupcake.  It has half an Oreo on the bottom, Oreo in the batter, and a little bit of Oreo in the frosting.  It is pure goodness.  You can also make these into little sweet babies.  I have a fetish for little things, so I love these mini Oreos cupcakes.  Just be sure to buy a bag of the mini Oreos for the garnish and to put on the bottom of the cupcake. 

Oreo Cupcakes

Ingredients:
1 package chocolate cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package chocolate pudding
44 Oreos, divided (16 Oreos coarsely chopped, 14 Oreo halves, 14 Oreo halves for garnish)

Directions:
1. Preheat oven to 350 degrees F. Place cake mix, pudding mix, eggs, water, oil and sour cream into a stand or electric mixer. Beat on medium speed for close to 2 minutes or until well combined. Coarsely chop 16 oreos.  Gently fold the Oreos into the cake batter.

2. Line the cupcake pans with paper liners. At the bottom of each liner, place half of an Oreo. Then fill with batter until the liner is 1/2-3/4 full. Bake for 18-24 minutes or until toothpick comes out mostly clean from center. Let cool completely. (This recipe makes about 28 cupcakes.)
 
Frosting

Ingredients:
1 cup butter (2 cubes)
1/2 cup milk
1 1/2 teaspoons vanilla
2 pounds powdered sugar
3 finely crushed oreos

Directions:
Beat butter in mixer bowl.  Add powdered sugar, milk, and vanilla.  Beat until icing is creamy.  If it is too creamy to pipe on, put it in the fridge to harden it up a bit.  When frosting is ready, pipe onto cupcakes. 
Garnish each cupcake with a half of an Oreo. 

Recipe Source:  Kimmy's Original Oreo cupcake was inspired by this cupcake.  The frosting is my Mom's recipe with Oreos added. 

Linked to:  Sweets for a Saturday

$250 Cookies

Hands down, one of the best cookie recipes ever!  I use this recipe all the time and people love it.  Sometimes I leave out the Hershey bar and nuts and add in Heath crunch bar pieces or M&M's instead.  Other times, I don't ground up the oatmeal.  I just put it in whole.  Any way you dish it, people will love it.  It really is a recipe that is universally loved!

$250 Cookies

Ingredients:
1 cup butter
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
2 eggs
2 cups flour
2 1/2 cups blended oatmeal (blended oatmeal: measure and blend in a blender to a fine powder)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12-ounces semi-sweet chocolate chips
4 ounces of Hershey chocolate bars broken into chunks
1 1/2 cup nuts, chopped

Directions:
Cream butter and both sugars.  Add eggs and vanilla.  Mix together with flour, oatmeal, salt, baking powder, and soda.  Add chips, candy bar, and nuts.  Refrigerate for one half hour.  Roll into balls and place 2 inches apart on cookies sheet.  Bake for 6-10 minutes at 375 degrees.  Makes 56 cookies.

Recipe Source:  My wonderful Mom

Linked to:  Foodie Friday, Sweets for a Saturday

Indoor S'mores

If you're havin' a hankerin' for a s'more, but don't want to break out the open flames, try these S'mores bars.  They're a delicious alternative and super easy to make.  The kiddos can help you make them and snitch a little on the side too! 

Indoor S’mores


Ingredients:
8 cups Golden Grahams Cereal (12 ounce box)
5 cups miniature marshmallows (10.5 ounce package)
1 ½ cups chocolate chips
5 tablespoons butter, cut in pieces
¼ cup light corn syrup (optional)
1 teaspoon vanilla
1-2 cups miniature marshmallows

Directions:
1. Grease a 9x13 pan. Pour cereal into large bowl.
2. In a medium bowl, heat butter in microwave until melted; add marshmallows, chocolate chips and corn syrup. Continue heating in microwave until melted 1 ½ -2 minutes, stirring after every 30 seconds. Stir in vanilla. (When I make these again, I will do this step in a sauce pan on the stove over medium heat stirring constantly until it is melted.)
3. Pour marshmallow mixture over cereal; stir until coated. Place ½ of  this mixture in prepared pan. Then sprinkle with 1 cup marshmallows. Add remaining mixture, pressing down and top with remaining marshmallows.
4. Refrigerate for 1 hour until firm. Cut into bars.

Recipe Source:  My SIL Elisabeth Merrill

Linked to:  Sweets for a Saturday, Made it on Monday, Sweet Treats Thursday

Oatmeal Chocolate Chip Pancakes

Growing up, I used to watch Disney's "Mickey and the Beanstalk" cartoon with my brother.  There's a song in the movie where Donald, Goofy, and Mickey sing, "Pancakes piled up 'til they reach the sky. I'm going to eat and eat and eat and eat and eat until I die."  Oh how we used to bellow that song at the top of our lungs.  But ya know, that is pretty much my motto with pancakes.  The more there are, the merrier I am.  I love pancakes.  I love whole wheats, buttermilks, flavored.  Any way you hand them to me, I'll  eat 'em.  They are one of my all time favorite foods evah!  I love to surprise my family with all sorts of new pancakes.  These new pancakes were DELISH!  I kept eating them all throughout the day.  These pair fabulously with maple syrup or just eat them plain.  Either way, they are a delicious way to start the day.

Oatmeal Chocolate Chip Pancakes

Ingredients:
1 cup flour
1 cup oats
1/2 tsp. salt
1/2 tsp. baking powder
2 Tbsp. sugar
2 Tbsp. brown sugar
1 1/4 cup buttermilk
1 egg
3/4 tsp. vanilla
2 Tbsp. oil
1/2 cup semi-sweet chocolate chips

Directions:
In a large bowl, mix together all of the dry ingredients.  Then add the wet ingredients and mix until the batter is moistened.  Heat a griddle or frying pan over medium heat.  Spray pan with nonstick cooking spray.  Spoon batter (1/4 cup per pancake) onto the hot griddle.  When the pancake starts bubbling on one side and is lightly browned, flip to the other side.  Brown on other side.  Serve warm with butter and maple syrup.

Linked to:  Sweets for a Saturday, Friday Favorites, Foodie Friday, Potluck Sunday, Sweet Treats Thursday, Sweet Indulgences Sunday, Made it on Monday

Hershey's Kisses Macaroon Cookies

Have I told you that I love coconut?  Huge fan and lover of all things coconut. So when I originally saw a picture of these on the back of a Hershey Kiss bag I knew these had to be created.  I loved the idea, but not the recipe.  So I changed it up a bit and came up with this.  Let me be the first to tell you...Fabulous!  The cookie is so soft and moist and topped with the chocolate kiss.  Hello y'all!  Just a perfect combo. 

Hershey's Kisses Macaroon Cookies

Ingredients:

1/3 cup butter or magarine, softened

1/3 cup sour cream

3/4 cup sugar

1 egg yolk

1 tsp. vanilla

1 1/4 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

5 cups sweetened coconut flakes, divided

about 36 Hershey's Kisses

Directions:

1. Beat butter, sour cream and sugar in large bowl until well blended.  Add egg yolk and vanilla.  Beat well.  Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended.  Stir in 3 cups coconut. 

2.  Cover, refrigerate 1 hour or until firm enough to handle.  Remove wrappers from chocolate kisses.  Heat oven to 350.  Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut.  Place on ungreased cookie sheet. 

3.  Bake 10-12 minutes or until lightly browned.  Remove from oven; immediately press a chocolate kiss on top of each cookie.  Cool 1 minute; carefully remove from cookie sheet to wire rack.  Cool completely.  Makes about 3 dozen cookies. 

Linked to:  Friday Favorites, Friday Potluck, Foodie Friday, Friday Food, Sweet Tooth Friday, Sweets for a Saturday, Sweet Indulgences Sunday, A Themed Bakers Sunday

Coconut Chocolate Chunk Macadamia Nut Cookies

Hey y'all.  I just have to tell you that these cookies are so, so yummy!  Definitely one of my all time favorite cookie recipes.  Someone always asks for the recipe when we bring these cookies to parties and such.  They are delish! 

Ingredients:
2/3 cup butter
2/3 cup granulated sugar
½ cup packed brown sugar
1 large egg
½ teaspoon salt
1 teaspoon vanilla
1 ½ cups all purpose flour
8 ounces of chocolate chips
1 ½ cups sweetened flaked coconut
3 ½ ounces macadamia nuts, chopped coarsely (about ¾ cup)

Directions:
Heat oven to 325 degrees. Lightly grease two 17x14-inch cookie sheets. In mixer, beat butter, sugars, egg, salt, and vanilla at medium speed until fluffy. Reduce mix to low speed, add flour, increase mixer speed gradually and beat just until blended. Stir in chocolate, coconut, and nuts. Drop heaping tablespoons of dough on cookie sheets. Bake 1 sheet at a time for 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet for 5 minutes. Remove to completely cool. Makes 26 cookies.

Recipe Source:  My Mom

Linked to:  Foodie Friday, Friday Favorites, Friday Potluck, Sweets for a Saturday, Potluck Sunday, Savory Sundays, A Themed Baker's Sunday

Layered Brownie Ice Cream Cake

Ice cream and brownies and cream!  Oh my!!!  This was the hubs birthday cake this year and I must say, it was a winner.  We DEVOURED that baby.  My hubs requested 3 of his favorites things to be in this cake:  brownies, oreos, and ice cream.  This is what we came up with:  An Oreo cookie crumb bottom, a smooth cookies and cream ice cream layer, the ultimate brownie layer, topped by decadent Tillamook Mudslide Ice Cream, with Cool Whip and Oreo to finish her off.  I think it is one of our all time favorite cakes now.  Too bad my birthday isn't 'til November....guess we'll just have to find another reason to make this cake soon.  So the cake is very simple to prepare.  Just takes a little planning with time because you have to do a few things ahead of time and freeze the cake before serving so check out the timing. 

Layered Brownie Ice Cream Cake

Ingredients:
15 Oreo cookies
1-2 tablespoons milk
8-9 ice cream sandwiches
1 pint chocolate ice cream (I used chocolate with a chocolate fudge swirl - Tillamook Mudslide.)
1 pint cookies and cream ice cream
1 brownie mix (plus ingredients to make the brownies)
1 container (8 ounces) Cool Whip

Directions:
1.  Make brownies according to directions on box. Prepare two 8-inch cake pans by putting wax paper in it and spraying it with cooking spray. Pour half the brownie mix into each of the pans. Cook for 25 minutes or until toothpick comes out clean at the degree specified on the brownie mix box. Cool. Cover with plastic wrap and let set overnight or at least a few hours. You only need one pan of the brownies so feel free to eat the other pan while you're making the ice cream cake. ; )
2.  Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.

3. Finely crush 12 of the Oreos in a food processor. Add milk; pulse just until mixture holds together. Set aside.

4.  Unwrap the ice cream sandwiches.  Cut the ice cream sandwiches in half lengthwise.  Then cut sandwiches in half crosswise (these will be the cake's edge).  Working quickly, stack cut strips on end against side of prepared pan to form the stand up edge of the cake. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.  Click here for a tutorial with pictures on how to do step 4. 

5.  Remove the ice cream from freezer; let soften for 15 minutes at room temperature. Remove the springform pan with the edges and crumb bottom. Transfer the cookies and cream ice cream into the pan and press down ice cream until level and smooth. For the brownie layer, cut off some of the edge to make it fit into the center of the cake.  When it fits in, fill in any holes with the extra edge pieces.  Press down on any brownie pieces that aren't smooth and even. Next, place the chocolate ice cream on top of the brownie layer and press down until smooth and level. Add thawed Cool Whip, swirling decoratively. Break up remaining 3 sandwich cookies and use to decorate cake. Return to freezer; freeze overnight or at least 5 hours).

6.  To serve, remove side of pan, then waxed paper. Let cake stand at room temperature for 5-10 minutes for easier cutting. Slice into wedges and serve.

Inspired by:  Layered Ice Cream Cake

Linked to: Tuesday Night Supper Club, What's Cooking Wednesday, Show and Tell at Blue Cricket Design, Your Whims Wednesday, Friday Favorites, Sweet Tooth Friday, Sweets for a Saturday, Foodie Friday

Low Fat Chewy Chocolate Chip Oatmeal Cookies

We just got home from staying in a beach house on the Oregon coast with some good friends.  It was so much fun.  We especially loved sitting in a hot tub and overlooking the beach.  Nice!  We hadn't seen our friends for about 7 months so of course we had to stay up at nights getting our game on.  So as we played games, what else did we do?  We ate cookies...lots and lots of cookies.  So when we got home, I told myself, "No more cookies."  Like I'm a naughty little kid sneaking into the cookie jar, right?  So the first day we are home what do I find myself doing?  Sneaking into the kitchen to make...you guessed it...MORE COOKIES!!!

So I justified myself in making these cookies because they are low fat.  Let me tell you...most low fat cookies are not that great to me.  If I want a cookie, I want the Fatty Daddy style.  But these little morsels are fabulous.  They taste great and have a wonderful texture.  We are really enjoying these.  Definitely some of my favorites, and I don't feel guilty eating more than 1...

Low Fat Chewy Chocolate Chip Oatmeal Cookies

Ingredients:

1 cup all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

2 tbsp. unsalted butter, room temperature

1/2 cup sugar

1/2 cup unpacked brown sugar

1 large egg

1/4 cup unsweetened apple sauce

1/2 tsp. vanilla extract

2 cups quick oats

3/4 cup dark chocolate chips

Directions:

Preheat oven to 350.  In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.  In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  Add the egg, followed by the applesauce and vanilla extract.  Stir in the flour mixture and the oats until just combined.  Stir in the chocolate chips.  Drop heaping tablespoons of the dough onto baking sheets that are lined with parchment paper.  Bake for about 10-12 minutes, or until cookies become light brown at the edges.  Let cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely eating a few as your transfer.  :)  (Don't overcook.)

Makes about 30 cookies (roughly 3 Tbls. each).

Serving size: 2 cookies  Calories: 190  Fat: 6.3 g  Protein: 2.6 g  Carb: 34.2 g  Fiber 2.0 g  Sugar 19.3 g

Recipe Source:  Gina's Skinny Recipes

Linked to:  Sweets for a Saturday

Snickers Surprise Cookies

Oh mylanta!  Not only do these cookies look fantastic, they taste divine!  A snickers bar tucked away all soft and melty-like in a warm, soft peanut butter shell drizzled with smooth and creamy milk chocolate.  Decadent and delicious!  Be sure to have a glass of milk in hand for these babies!

Snickers Surprise Cookies

Ingredients:
1 cup butter, softened
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 (13 oz.) packages Snickers miniatures
powdered sugar (for sprinkling)
melted chocolate (for drizzling)

Directions:
Combine the butter, peanut butter and sugars using a mixer on medium to low speed until ight and fluffy.  Slowly add eggs and vanilla until thoroughly combined.  Then mix in flour, salt, and baking soda.  Cover and chill dough for at least 30 minutes.  Unwrap all the Snickers minis.  Remove dough from fridge.  Divide the dough into tablespoon size pieces and flatten.  Place a Snickers in the center of each piece of dough. Form the dough into a ball around each Snickers.  Place onto a greased cookie sheet and bake at 350 for 10-12 minutes.  Let cool on a rack.  Lightly sprinkle the cookies with powdered sugar and drizzle melted chocolate over the top.  (For the melted chocolate, I combined about 4 ounces of semi-sweet chocolate chips with 1 tsp. shortening.  Melted it in the microwave and put it in a plastic sandwich bag.  Then I cut off the corner and drizzled.)

Recipe Source:  My SIL Christina Jenkins

Linked to:  Sweet Tooth Friday, Sweets for a Saturday, This Week's Cravings, Potluck Sunday, Tuesday's Tasty Tidbits, A Themed Baker's Sunday

Macaroon Brownies

Could it get any better than this?  Macaroons combined with brownie and drizzled with a chocolate frosting?   Maybe...but not by much.  When I say these were good, I mean these where GUH-ood!  Wow!  I had to get them out of my house so I would stop eating them.  Bless my mother who sends me all these delicious recipes.  We both have an addiction to coconut and chocolate!  This recipe is the best of both worlds. 

Macaroon Brownies

Ingredients:

Brownies:

1 cup butter or margarine softened

2 cups sugar

4 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup baking cocoa

1/2 teaspoon cream of tartar

1/2 cup chopped walnuts or pecans

Macaroon Filling:

1 package flaked coconut (14 ounces)

1 can (14 ounces) sweetened condensed milk

2 teaspoons vanilla extract

Frosting

3/4 cup sugar

1/4 cup milk

2 tablespoons butter or margarine

1 cup miniature marshmallows

1 cup (6 ounces) semi-sweet chocolate chips

1 teaspoon vanilla extract

Directions:

1. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa, cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half of mixture into a greased 13x9x2 inch baking pan.
2. Combine coconut, condensed milk and vanilla; carefully spread over chocolate layer. Top the coconut layer with the remaining chocolate mixture.
3. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. For frosting, combine sugar, milk and butter in a saucepan over medium to low heat; cook and stir until sugar is dissolved. Add the remaining ingredients. Cook and stir until marshmallows and chips are melted. Cool until mixture reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars. 　

　

Recipe Source: My Momma

Linked to: Full Plate Thursday hosted by Miz Helen's Country Cottage, Sweet Tooth Friday hosted by Alli 'n Son, Friday Potluck hosted by EKat's Kitchen, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Potluck Sunday hosted by Mommy's Kitchen, This Week's Cravings, Tuesday Night Supper Club

Bacon-Peanut Truffles and a Giveaway {CLOSED}

Bacon and chocolate?  That's right, baby!  So we live in Oregon and have a place downtown called Voodoo Donuts.  It's pretty well known and popular and the line to actually buy donuts is always out the door and practically around the corner.  I kid you not!  It's known for it's crazy donuts (amongst other things).  One of the hubs favorite donuts there is the maple-bacon bar.  Yep, a donut bar glazed with maple and topped off with bacon.  It's actually pretty darn good.  Don't knock it 'til you try it. : ) In Seaside, Oregon, there are all these candy shops that sell chocolate covered bacon.  Just plain ol' bacon (which I admit can be delicious) dipped in chocolate (which can stand on it's own pretty securely).  I feel like bacon has been rediscovered again, but as a dessert...so of course when I got the Southern Living Magazine, I had to try the Bacon-Peanut Truffles. 

So we had some friends over and I made these little Truffles babies without the bacon on top.  I thought it would be fun to have everyone try one and guess the secret ingredient.  The bacon has a very subtle taste in these.  These truffles were good and fun to eat and very easy to make.  They have a perfect amount of sweetness.  They are not super sweet like a lot of truffles, just sweet (as opposed to lots of sweet, does that make any sense?)

Bacon-Peanut Truffles

Ingredients:  
2 Tbsp. dark brown sugar
1/4 tsp. salt
3/4 cup honey-roasted peanuts
8 thick bacon slices, cooked and divided
1/3 cup creamy peanut butter
6 oz. semi-sweet chocolate

Directions:
1.  Process first 3 ingredients and 6 bacon slices in a food processor 20-30 seconds or until finely ground.  Stir together bacon mixture and peanut butter in a small bowl until smooth.  Cover and chill 2 hours. 

2.  Shape rounded teaspoonfuls of bacon mixture into 3/4 inch balls.  Place on a parchment paper-lined baking sheet; chill 1 hour.

3.  Chop remaining 2 bacon slices.  Microwave chocolate in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.  Dip chilled bacon balls into chocolate.  Place on a parchment paper-lined baking sheet.  Immediately sprinkle tops with bacon.  Chill 30 minutes before serving. Store in an airtight container in refrigerator up to 2 weeks. 

Makes:  about 2 dozen

Recipe Source:  adapted slightly from Southern Living Magazine, March 2011

Linked to:
Sweets for a Saturday hosted by Sweet as Sugar Cookies, Friday Potluck hosted by EKat's Kitchen, Sweet Tooth Friday hosted by Alli 'n Son, Potluck Sunday hosted by Mommy's Kitchen, Mouthwatering Mondays hosted by A Southern Fairytale, Tuesday Night Supper Club hosted by Fudge Ripple, Totally Tasty Tuesday hosted by Mandy's Recipe Box


For your information:  Pillsbury is calling all cooks to enter their 45th Pillsbury Bake-Off contest.  Entries of original recipes are being accepted now through April 18th to compete for the grand prize of 1 million dollars.  Wow, huh?  100 finalists will be flown to Florida to compete for the grand prize.  I don't know about you, but I could use a trip to Florida. : )  There are tons of other great prizes too!  You can enter a recipe in one of four categories: breakfasts and brunches, appetizers, dinner made easy, and quick and easy treats.  If you are interested in submitting a recipe, check out all the information at http://www.bakeoff.com/.

Now for the giveaway.  This giveaway is for a Pillsbury prize pack including a:

• Pillsbury apron
• Pillsbury recipe book (I just received mine, and there are so many delicious things to try!)
• Pillsbury pen

How to enter (3 ways):
1.  Leave a comment.
2.  Be a follower or become one of my blog. -Leave an additional comment telling me so.
3.  Facebook, Blog, or Tweet about this giveaway. - Leave an additional comment telling me so. 

This giveaway will end on March 5, 2011.

This giveaway prize pack was provided by Pillsbury through MyBlogSpark.

Baked Cake Donuts

So I recently got a new pan!  What type of pan you may ask?  A donut pan!  Can I just say that I love, love, love it!  We have had so much fun making donuts.  Plus, they are so good.  Oh my, you've got to try these donuts.  These are baked donuts and like my daughter says, they're yummy in the tummy.  Now let's just get this straight if you are expecting a glazed krispy kreme donut, you just ain't gonnna get it.  But these are definitely a tasty alternative.  These chocolate donuts, fabulous!  Top it with coconut, heavenly!  Eating these baked treats saves you tons of fat and calories.  Each donut has approximately 200 calories and only 4 grams of fat.  Yep, that's not much for a donut.  Then you don't have to feel guilty eating 1, 2, 3... : )  (Need I go on?)

I am a complete social eater.  In fact, I've found that food has tons of happy memories for me.  I just love a good meal, good treats, good friends, and havin' a good time.  All things good... The other night we created a donut bar with our friends. You get to choose your flavor of donut, your flavor of frosting, and your toppings.  Another memory created with food, fun, and friends.   

Chocolate Cake Donuts
Makes 6 donuts

Ingredients:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed dark-brown sugar
1 egg
4 teaspoons butter, melted
1 teaspoon vanilla extract

Directions:
1. Heat oven to 325.  Coat donut pan with nonstick cooking spray.

2. In large bowl, whisk flour, cocoa, baking soda and salt.  In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth.  Add milk mixture to flour mixture; whisk until blended and smooth.

3.  Spoon batter into a large resealable plastic bag.  Cut off a corner and squeeze batter into prepared indents, about 2/3 full.  Smooth tops.  Bake at 325 for 13 minutes, until donuts spring back when lightly pressed.  Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

Vanilla Cake Donuts
Makes 6 donuts

Ingredients:

1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/3 cup packed dark-brown sugar
1 egg
4 teaspoons butter, melted
1 teaspoon vanilla extract

Directions:

1. Heat oven to 325. Coat donut pan with nonstick cooking spray.

2. In large bowl, whisk flour, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until smooth.

3. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

Toppings
2 1/4 cups powdered sugar
4 tablespoons milk
1 tablespoon unsweetened cocoa powder
sprinkles, toasted coconut, mini chips, cinnamon-sugar

1. For powdered donuts:  Place 1/4 cup powdered sugar in a sifter and gently sift over cooled vanilla donuts.  Flip donuts; cover with sugar.

2.  For white-frosted donuts:  In a small bowl, combine 1 cup of powdered sugar and 2 tablespoons milk.  Stir until smooth.  Dip cooled donuts into bowl and allow excess frosting to drip back into bowl.  Transfer to rack.  Top with sprinkles, coconut or mini chips, if desired. 

3.  For chocolate-frosted donuts:  Combine 1 cup powdered sugar, the cocoa and 2 tablespoons milk.  Stir until smooth.  Dip cooled donuts into bowl and allow excess frosting to drip back into bowl.  Transfer to rack.  Top with sprinkles, coconut or mini chips, if desired.

4.  For drizzle:  Snip small corner off bags of frosting. Decoratively drizzle over cooled donuts.

5.  For cinnamon-sugar donuts:  Toss still-warm vanilla donuts in cinnamon sugar to coat.

Recipe Source:  Family Circle Magazine April 2010

This recipe is linked to:
Sweets for a Saturday #3 hosted by Sweet as Sugar Cookies.
Saturday Swap hosted by Quit Eating Out.
Sweet Tooth Friday hosted by Alli N Son.
Pot Luck Sunday hosted by Mommy's Kitchen.

Texas Sheet Cake

So if you've never had Texas Sheet Cake before it is to die for!  It is a cross between chocolate cake and brownies to me.  I like both, but Texas Sheet Cake, I love.  They appear on the plate like any normal frosted brownie.  In fact, you may even think it looks (should I saw the words) store bought.  But once you put one of these delectable babies in your mouth, you'll just fall into a deep chocolate coma of delight.  You will want to invite people over because this recipe makes a whole cookie sheet full and trust me, you will be tempted to eat one, and then another, and before you know it, you wonder who snuck into your house and ate your delicious dessert.  I also posted this recipe at Sweets for a Saturday hosted by Sweet as Sugar Cookies.  (There are so many delicious looking desserts on there.)

Texas Sheet Cake

3/4 pound butter or margarine (3 cubes)   Can you already tell why these are so delicious?  ; )
1 cup water
1/4 cup cocoa

Put the above in pan and bring to a boil.

Add:
2 cups flour
2 cups sugar

Mix them together first, and then add to above.

Add:
1/2 cup buttermilk
2 eggs
1 tsp. vanilla
1 tsp. soda

Mix well and bake in a 17 1/4 x 11 1/2 x 1 inch cookie sheet at 400 degrees for 15-20 minutes (or until toothpick comes out clean).

Near the end of the baking time, make the icing and put on brownies as soon as they come out of the oven. 

Icing:
1/4 pound (1 cube) butter or margarine
1/3 cup milk
1/4 cup cocoa

Bring barely to a boil.  Take off the stove.  DO NOT OVERCOOK!

Add:
1 pound bag of powdered sugar
1/2 teaspoon vanilla
1 cup chopped nuts (optional)

Frost brownies as soon as they come out of the oven.  Put the brownies in the refrigerator to cool.

Recipe Source:  My Momma!

Layered Ice Cream Cake

So my baby girl turned 3 yesterday!   I can't believe it!  She's 3 already.  I remember puking my guts up with her all 9 months.  Yes, that's right, all nine.  She was worth it though and now she's 3!  So we definitely had to have a special cake this year.  Last year, we did a Barbie cake and caterpillar cake.  The year before was a rubber ducky cake.  This year was an ice cream cake with hamburger cupcakes and fries.  The ice cream cake turned out sooooo good.  Three different flavors of ice cream with ice cream sandwiches around the edges on top of an Oreo crust...HELLO...how can it not be good.  We also made these hamburger cupcakes and fries which are probably one of the cutest things I have ever laid my eyes on.  It's so cute, you almost can't eat it...ALMOST...

Here's the little cutie with her ice cream cake. Isn't she a doll?

Layered Ice Cream Cake

Ingredients:
15 Oreo cookies
1 tablespoon milk
8-9 ice cream sandwiches
1 pint chocolate chunk ice cream
1 pint cookies and cream ice cream
1 pint strawberry ice cream
1 container (8 ounces) Cool Whip

Directions:
1.  Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray.  Line side with waxed paper, using spray to help adhere to pan.  Trim paper to height of pan.

2. Finely crush 12 of the Oreos in a food processor.  Add milk; pulse just until mixture holds together.  Set aside.

3.  Unwrap the ice cream sandwiches.

Cut the ice cream sandwiches in half lengthwise.

Then cut sandwiches in half crosswise (these will be the cake's edge).

Working quickly, stack cut strips on end against side of prepared pan to form the stand up edge of the cake. FYI - these little babies melt fast...really fast. 

Spoon cookie crumbs into center of pan; press firmly over bottom.  Freeze 1 hour. 

4.  Remove all 3 flavors of ice cream from freezer; let soften for 15 minutes at room temperature.  Remove the pan with the edges and crumb bottom.  Transfer the chocolate chunk ice cream into the pan and press down ice cream until level and smooth.  Repeat with the cookies and cream ice cream and the strawberry ice cream.  Make sure all layers are level.  Add thawed Cool Whip, swirling decoratively.  Break up remaining 3 sandwich cookies and use to decorate cake.  Return to freezer; freeze overnight.

5.  To serve, remove side of pan, then waxed paper.  Let cake stand at room temperature for 5-10 minutes for easier cutting.  Slice into wedges and serve.

Recipe Source:  adapted from Family Circle Magazine September 2009

Here's the hamburger cupcakes and fries we made. Oh my cuteness! Go to Bakerella to make these. She has the best directions on how to do it!  She even gives you a templates for the fry holder, tissue paper, and the little boxes you put them in. 

Chocolate Dipped Pretzel Rods

These little guys are so easy and fun to make. They make great holiday treats and are fun to do with the kiddos too.  Plus, let's be honest, who doesn't like that mixture of salty and sweet?  It's perfect! 

How to make Chocolate Dipped Pretzel Rods

Ingredients:
12 oz. semi sweet chocolate chips
1 Tbsp. shortening
1 10 oz. bag of pretzel rods
Toppings of choice

These were my toppings. What are your favorites?

Directions:
1. In a glass bowl, melt chocolate and shortening in the microwave for one minute. Stir. Then continue to melt the chocolate for 15 second intervals stirring each time until chocolate is completely melted and smooth.

2. Pick your toppings. I put my toppings on paper plates. Each topping went on a separate plate in preparation for the pretzel. Then at the end I just threw the plates away. Next time, I'm just going to use wax paper. I'll put each topping on a separate square of wax paper for the pretzel rod roll.

3. Dip pretzel in chocolate. I had to spoon some of the chocolate onto the pretzel to get the chocolate closer to the end. Then roll the pretzel in the desired topping.

(What in the world?  You'd think I was decorating a log of poo. The more I look at it, the more I think it.  Hopefully you will still make chocolate pretzels after viewing this picture.)

4. Put dipped and topped pretzel onto a cookie sheet lined with wax paper.

(See!!!  They do turn out looking pretty.)

5. Let the chocolate cool. Then wrap if desired. I bought pretzel bags at Michaels. They worked great! Such a fun, easy, and delicious holiday treat!