Double Chocolate Chip Muffins

I will make these again and again and again. I am completely hooked. At first glance I figured they looked good. So the other day I made them for brunch and had one fresh out of the oven. It was goooood! I promptly packaged up all but 4 of the remaining muffins to be given away (I did NOT need these sitting in my house). One of the friends whom I gave them to commented on how moist they were. Temptation then got the best of me because sure they were good out of the oven but uber moist? Umm, kinda maybe? But oh my goodness was she ever right. They moisted up significantly after being packaged. I didn't know that was possible. They went from good to amazing!! I love these things!

Double Chocolate Chip Muffins

Source: Cupcakes! From the Cake Mix Doctor

Ingredients

1 pkg chocolate cake mix

1 pkg instant chocolate pudding mix

1 container (6oz) low-fat vanilla yogurt

3/4 c water

1/2 c vegetable oil

3 large eggs

2c semisweet chocolate chips (1 bag)

Directions

Preheat oven to 400 degrees. Line 28 muffin wells with liners.

Place cake mix and pudding mix in a large bowl. Mix together and make a well in the center. Place the yogurt, water, oil and eggs in a small mixing bowl and stir with a fork to break up the egg yolks. Pour the yogurt mixture into the well of the muffin mix. Stir the wet and dry ingredients together with a wooden spoon to combine. Fold in the chocolate chips and gently stir just until mixed.

Spoon batter into prepared muffin cups, filling 3/4 full. Bake for 20 minutes or until toothpick comes out clean.

Reeses Peanut Butter Egg Cookies

Any extra Easter candy laying around the house? I have TONS! I really think that I could keep a small elementary school on a sugar high for days with my arsenal of Easter candy! So in an attempt to use up some of the Easter candy I came across this amazing recipe. I love cookies but I am very picky about my cookies. They must be soft and chewy. Guess what?? These cookies fit the bill and I love the cookies base as much as I loved the mix in! I cannot wait to try other mix-ins of my other excess Easter candy like Reese Pieces and Peanut M&M's.

Reeses Peanut Butter Egg Cookies

Source: Picky Palate

Ingredients

2 sticks softened butter

1 c packed brown sugar

1 c granulated sugar

3 tablespoon corn syrup

2 large eggs plus 1 egg white

1 tablespoon pure vanilla extract

3 1/2 c all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

3 c chopped Reeses Peanut Butter Eggs, around 12 eggs. Or since Easter is over :(, you can use regular Reeses Peanut Butter cups

Directions

Preheat oven to 350 degrees. In a medium bowl, beat together butter, sugars and corn syrup until well combined, it will be light and fluffy. Beat in eggs and vanilla until well combined.

In a large bowl, mix the flour, baking soda and salt. Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs. Mix only until combined. Using a medium cookie scoop, scoop dough onto a baking sheet. Bake for 9-11 minutes or until golden brown around the edges. Let cookies cool for 5 minutes or so until transferring to cooling rack.

4 dozen cookies

Turtle Brownie Cups

These are my version of crack. I know, it's not funny to joke about drugs but honestly...they gave me a high. It included a happiness on my lips and satisfaction in my tummy. These are a, "YOU MUST MAKE THESE NOW," kind of ecstasy. Honestly, I ate 3 in one day....and out of pure shame I stopped myself at that.

I came across these cupcakes when I was searching out ideas for my graduation party. One of my favorite girlies (Mrs. K) and I are planning to make a variety of cupcakes for our graduation parties and the testing began with these.

Myself and Mrs. Korynta

Just a tip: you can either make your own Dulce De Leche or you can find pre-made dulce de leche in the Mexican food section of some grocery stores (I've only had luck at Walmart in my area). I used pre-made for these.

Turtle Brownie Cupcakes

Source: Recipe Rhapsody

Ingredients

1 fudge brownie mix

1 stick melted butter

2 eggs

1/4 c water

1 cup dulce de leche

24 pecan halves

Directions

Preheat oven to 350 degrees and place paper liners into a 12-cup muffin pan. Spray liners lightly with oil (I used cooking spray) as the brownies like to stick to the liners.

Combine brownie mix with melted butter, water and eggs until well mixed. Scoop batter into muffin cups, filling them about 1/2 full. Put a teaspoon or two of cold or room temp dulce de leche on top of each brownie cup.

Bake for 20 minutes or until done.

Remove from oven and let cool completely. Use dulce de leche to glue on 2 pecan halves on each top. Drizzle remaining dulce de leche on tops of brownies.

Enjoy and try to limit yourself....it will be hard I promise!

Overloaded Cookies and Cream Cheesecake

So, I got a little excited when making this cheesecake (Hello!?!?! It's cheesecake, I think we have already determined my weakness for this dessert) and proceeded to add the entire package of Oreo's. Upon review, I found out I wasn't suppose to. Result.....Overloaded Cookies and Cream Cheesecake! This made for a pretty rich dessert....very good but very rich. You won't hear me complaining but some 'weaker' people may prefer the original Oreo recommendations ;)

Overloaded Cookies and Cream Cheesecake

Slightly adapted from Philadelphia Cream Cheese Classic Recipes

Ingredients:

Crust

1 cup chocolate sandwich cookie crumbs (about 12 cookies)

1 tablespoon butter, melted

Filling

3 packages (8 ounce) cream cheese, softened

3/4 c sugar

1 teaspoon vanilla

3 eggs

16 chocolate sandwich cookies, quartered, divided

Directions

Crust

Preheat oven to 325 degrees. Mix crumbs and butter in the bottom of a 9 inch spring form pan. Bake for 10 minutes, if using a silver pan or bake at 300 degrees for 10 minutes if using a dark pan.

Filling

Mix cream cheese, sugar and vanilla with electric mixer on medium speed. Add eggs and mix on low just until blended. Fold in 12 quartered cookies. Pour over crust. Place remaining cookies on top of batter (This is where I went wrong and add the REST of the cookies, i.e. the rest from the package)

Bake at 325 degrees for 50-55 minutes or until center is almost set. Bake at 300 degrees if using dark pan. Run knife around rim of pan to loosen cake and cool before removing rim of pan. Refrigerate for 4 hours or overnight.

Cheesecake Cookie Bars

These are my absolute MOST favorite bars of all time. They are easy to make and incorporate my two favorite things; cheesecake and cookies! I have brought these numerous times to potlucks or for class treats and I have left empty handed every time. Yes, they are that good. Rich and good.

Cheesecake Cookie Bars

Source: Pillsbury

Ingredients

2 (18 oz) packages of chocolate chip cookie dough, divided

2 (8 oz) packages cream cheese, softened

1/2 c sugar

2 eggs

Directions

Preheat oven to 350 degrees. Let dough stand at room temperature for 15 mins to soften. Press 1 1/4 packages of cookie dough into bottom of a 9x13 in pan. Combine other ingredients in a medium bowls and pour over cookie mixture. Break up remaining cookie dough into small, flat pieces and place over top of cheesecake mixture.

Cook for 35 minutes.

S'more Bars with Peanut Butter Cups

I had a bag of peanut butter cups left over after making the hubs peanut butter cake and despite vowing not to attempt anymore S'more recipes, I did and am quite happy I went back on my word! These tasted really good and were incredibly easy to make! My only complaint is that the crust was really crumbly. Next time, I plan to make it with more of a cheesecake crust base and maybe that will help soften it up a bit, then again, don't the bases of S'mores always break when you eat them? These may have renewed my love for S'mores!

S'more Bars with Peanut Butter Cups
Source:
My Adventures in Food
Ingredients
1 stick (1/2 cup) unsalted butter, softened
1/3 c sugar
1 egg
1/2 tsp vanilla extract
2 c graham cracker crumbs
1/3 c flour
Pinch of salt

Toppings
15 mini-peanut butter cups
2 c mini marshmallows
1/2 c semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees and coat a 13x9 inch pan with non stick spray.
Cream together butter, sugar, egg and vanilla in a bowl. Mixture will look slightly curdled. Stir in graham cracker crumbs, flour and pinch of salt. Set aside 1/4 c of the mixture.
Press remaining mixture into the pan, this layer will be quite thin.
Bake for 12 minutes or until golden around the edges. Remove from oven and set oven on Broil setting.
Top the base with peanut butter cups, marshmallows, and chocolate chips. Press toppings into crust slightly, but do quickly because chocolate will melt. Sprinkle the graham cracker mixture over the top. Broil just until the marshmallows toast. Only a minute or two.
Cool bars for at least 30 minutes before cutting. Coat a knife with non stick spray to avoid sticking when cutting the bars.

Fudge Ribbon Cake

It is finally spring break and I am so excited to have a few days off! My plans for spring break are pretty uneventful because my partner and I hope to mostly wrap up our thesis! That will be such a good feeling. I do plan to throw some fun into the week though as we have a girls shopping trip planned to the outlet mall (hello, Coach store!) and I have quite a few new recipes I want to try! I haven't been spending much time in the kitchen lately due to school and the hubs has been working out of town during the week, so suppers have consisted of cereal or Jimmy John's.

I began my return to the kitchen in pursuit of filling my craving for cheesecake. I found this recipe and decided to give it a try. It was very easy and tasted pretty good!

Warning: Use spray on the bunt pan. I was in a hurry and left out this step...it did not end well and resulted in me remaking the cake. When I was teenager I remember having multiple fights with my mom because I REFUSED to use cooking spray on the pans, insisting that it made no difference. I think it was my attempt to rebel and ever since then, when I cook, I typically do not use cooking spray. Well mom, are you happy?!? I don't think I will forget again.

Fudge Ribbon Cake

Source: Bake Me More

Ingredients for the cake:

1 box chocolate cake mix, plus ingredients called for on the box

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

2 tablespoons butter, softened

1 tablespoon cornstarch

1 14oz can of sweetened condensed milk

1 large egg

1 teaspoon vanilla extract

Ingredients for the ganache:

3 oz bittersweet chocolate (I used Ghirardelli chips)

1/3 cup heavy cream

1/2 tablespoon corn syrup

1/2 tablespoon unsalted butter

Directions

Heat oven to 350 degrees. SPRAY 10 inch bunt pan with no-stick cooking spray

Prepare cake mix according to package directions. Pour batter into prepared pan.

Beat cream cheese, butter and cornstarch in a medium bowl until smooth. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over cake batter. Bake for 50 to 55 minutes or until toothpick comes out clean. Cool for 15 minutes and remove from pan. Allow to cool and apply chocolate ganache.

Ganache directions:

In small saucepan, bring cream to a boil. In separate bowl, combine 3 oz of chocolate and 2 tablespoons of butter. Pour hot cream over chocolate. and let stand until melted, about 5 minutes. Stir, if not all lumps are dissolved, place in microwave for 10 second intervals. Let ganach sit until think but still pourable. Pour ganache over cooled cake. Let set for 30 minutes or until glaze is set before serving.

Reese's Peanut Butter cake

Wow, school is crazy! I am sitting here with a bunch of backed up posts and hope to get a couple more out this week.
This cake was pretty much amazing. It was rich and definitely tasted like peanut butter. Since Reese's Peanut Butter cups are the hubs favorite candy, I made this cake for the hubs on Valentines day and boy did he eat!
I was impressed how easy it was to make this cake and how visually appealing (I thought) it turned out.
I followed the recipe exactly so I am just going to link it back to the original. Enjoy!

Reese's Peanut Butter cake
Source: Annie's Eats

Chocolate Turtle Cake

Happy Valentines Day!!

I hope everyone had a wonderful day full of love and appreciation for their significant other! In our household, we celebrated last night with dinner, a movie and exchanged gifts! The hubs scored HUGE brownie points because he got me a kitchen torch and the cutest apron decked out in pink polka dots, rhinestone buckle and embroidered, "Domestic Diva."

I got him a movie and baked a cake. Wow, that boy is hard to buy for!

This Valentine's Day was our eighth 'love day' together! It does not seem like we have been together that long...yet I can barely remember my life before him. Valentine's Day is always one of my favorite holidays because it brings with the lowest amount of stress. I know some people feel that it is a Hallmark holiday, and to each their own, but I don't think it's a bad idea to have an extra day each year to tell each other how much you love them!
Today we celebrated by me cooking a meal, funny how that has become my idea of a good time. We rented movies and I enjoyed listening to the hubs laughing at them as I was in the kitchen. I made us a full meal of turkey, ice cream potatoes, cream cheese corn and homemade buns. It was my first attempt with a turkey and let's just say, "it was falling off the bones."

For dessert I made, Reese's Peanut Butter Cup cake, which I will post in a few days because that is the hubs favorite candy!

Now onto the actual post!

I know that this breaks one of the biggest rules in the cooking world but I LOVE box cake mixes. Maybe it because of my minimal skills, poor attention or limited patience but I have yet to make a cake from scratch that I like as much as a cake mix. Eek! I know, I will probably be banished to some far away cooking island, left with only a spear and my imagination, being forced to create a Wilson-like friend to speak to for the rest of my days. Horrible, I know. In time, I do hope to enjoy made-from-scratch cakes more than I do mixes but until that day I found a nifty little cookbook by Miss Betty herself titled, "Ultimate Cake Mix Cookbook." The entire book is filled with bars, pies, cookies and cakes that have some sort of mix as their base. I think the recipes are amazing and perfect for a quick fix!


Chocolate Turtle Cake
Source: Betty Crocker's, Ultimate Cake Mix Cookbook


Ingredients:
1 package Devils food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 ounces) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounce) semi-sweet chocolate chips (1 cup)


Directions:
1) Heat oven to 350 degrees. Grease bottom and sides of 9x13 in pan.
2) Make cake mix according to box using water, oil and eggs. Pour half the mixture into the pan. Bake 25 minutes.
3) Meanwhile, heat caramels and milk in 1 quart saucepan over medium heat about 10 minutes, stirring frequently, until caramels are melted. Pour and spread caramel over warm cake in pan. Sprinkle with pecans and chocolate chips. Spread with remaining batter.
4) Bake 30 minutes. Run knife around side of pan to loosen cake. Cook completely, about 1 hour. Serve with ice cream. Store at room temperature.
5) To reheat, place piece of cake in microwave for 10-20 seconds and serve with ice cream.

Oreo Fudge Bars

In case you haven't noticed a trend, I am in love with pretty much anything Oreo. I loved them before when it was just the cookies, milk and me but now since I have increased my cooking, so has my awareness of the millions of possibilities with Oreo's. This recipe looked great and thought it would be a nice little change to all the cupcakes I have been making. It's true...these were great but let me warn you, they are very rich and only a small piece is needed to avoid a sugar coma. I think a tall glass of milk or a scoop of ice cream would be a perfect mix with these.

Oreo Fudge Bars
Source: StephanieCooks
Ingredients:
1 16oz package of Oreo cookies
1 stick butter, melted
1/4 tsp salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (I used another 1/2 cup of semi-sweet)
1/2 cup mini chocolate chips

Directions:
Preheat oven to 323
Line a 9x13 in pain with foil and spray with PAM.
Set aside 6 Oreo cookies for the toppings.
In a food processor grind the rest of the cookies. Feel free to use the rolling pin method if you do not have a food processor.
Add salt to the crumbs and stir to combine.
Melt butter and gently stir together with cookie crumb mixture.
Press firmly into bottom of the pan.
Coarsely chop the remaining cookies into chunks and set aside.
Over a double boiler or in the microwave, melt 3/4 cup semi sweet and 1/2 cup milk chocolate chips together with the condensed milk and vanilla.
Stir until smooth.
Spread evenly over cookie crust.
Sprinkle mini chocolate chips and the Oreo cookies chunks over the top of the filling. Press down gently into the chocolate topping.
Bake for 20-22 minutes.
Allow to cool on counter for 1 hour. Chill in fridge until completely cold and set before cutting into bars.

Campfire S'more Cupcakes (a.k.a. The 6 hour cupcakes)

I have been searching for a s'more recipe for quite some time now. I even attempted another recipe from Annie'sEats and it was a complete disaster! It was completely my error (think I added the vanilla in the frosting too soon) but I have been left with an insatiable craving. After scrolling through some blogs I often look at, I came across these little delights. I have been looking at them for a few days and when my turn came up to bring treats to class, I knew these had to be it! Little did I know what an endeavor these would be.

So let me being by laying out the time line of the 6 hour cupcakes:

* Long week, working till 11:30 each night on my thesis,the hubs and cleaning is neglected.

*Started out at 7 pm on Wednesday night to begin the cupcakes.

*By 7:20 realized that I only had 1 cup of sugar when I needed 3 (I doubled the recipe). So, I ran to Target.

*7:45 I returned and restarted the cupcakes.

*7-45-10ish: made up two pans of cupcakes; let bake while reading a research article for class; within minutes of being removed from the oven; all collapsed in center where marshmallows were placed.

*10-12: Rapidly searched the Internet for reasons for failure; no answers; did read review of recipe and saw a couple others had same problem. Made another small pan with 1/3 of marshmallow inside and turned out better, only slightly collapsed. Mixed up another single batch, added 1/4 marshmallow inside. Some collapsed more than others.

*12am: I am left with 23 minimally acceptable to serve; fed up and tired; decided to package up anyways (without ganache topping) because I couldn't arrive empty handed. Returned to another research article due for class the next day but couldn't stop thinking about failure cupcakes.

*12:30; had idea to cover holes in cupcakes; cut marshmallow in half; place on cupcake and broil to give toasted effect! Completed task and was overjoyed!

So, in conclusion, I have no overall idea of why I failed with these cupcakes but am very hesitant to attempt cooking with marshmallows again. I am slightly proud that I was able to salvage the cupcakes after all that time, as they turned out to be a hit with my class! Also, I do plan to make these again sometime because I hate to let the cupcakes win!


Campfire S'more cupcakes

Source: Bakerella

Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cup in half, plus more for decorating

Graham Cracker Crumb topping:
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk. Separate the mixture in half into two bowls.

Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.

Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on melted butter. Stir until combined.

Pour a little graham cracker cake batter into the bottom of your baking cups (so it barely covers the bottom) and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full. ( I used 1/4 a marshmallow cut into 4 pieces on my more successful batch).
Sprinkle with more topping mixture.

Bake cupcakes for about 15-17 minutes.

According to recipe it yields 12 cupcakes: I made a double batch and came up with 36 even with filling my first pan too full.

Let cool completely. (To cover the collapsed portions, I cut a marshmallow in half and placed into the hole. Turned the oven on broil and placed rack in notch, second from the top to allow room for marshmallows. Watch very closely as they burn quickly!! Toast to desired color.)

Heat the butter and cream on the stove. Heat until just before it boils. Remove and add chocolate. Stir until completely melted and smooth. Let cool for few minutes to let ganache slightly thicken. Pour over cupcakes and marshmallows. (I only used around 1/4 of the ganache mixture, next time I will make a half batch)

Boston Cream Pie

Boston Cream Pie is one of the greatest mixtures ever created! Cake, custard and chocolate are all you need for a delish dessert. I originally developed this craving when thinking of my mom's Boston Cream Pie. Somehow she managed to make a cake that tasted even better 3 days later as leftovers, if it lasted that long! I have also been wanting to attempt a layered cake and with this pies simple ganache, it was perfect to try because I didn't have to worry about messing it up!

Now I do have to admit that I was running short on time and patience and substituted a yellow cake mix...I know I know, it would have been better homemade but it did still taste pretty amazing. If you are interested in making the cake from scratch, which I will try next time, just use the original recipe. My comments are in bold below.

*Caution*-utilize control! The hubs devoured this cake in 2 days, no joke! He keep asking for more pie and far be it from me to stop the man! I was so glad I found something that he liked so much. His stomach on the other hand wasn't too happy with me ;)

Boston Cream Pie
Source: Annie'sEats

Ingredients:

For the pastry cream:
2 cups half-and-half
½ cup (3.5 oz.) sugar
Pinch of salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces1
½ tsp. vanilla extract

For cake:
Yellow cake mix (or make your own through original recipe)

For the ganache:
1 cup heavy cream
¼ cup light corn syrup
8 oz. semisweet chocolate, finely chopped
½ tsp. vanilla extract

Directions:

To make the pastry cream, combine the half-and-half, 6 tablespoons of the sugar, and salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar. Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return the mixture to a simmer over medium heat, whisking constantly, until the mixture is thickened and glossy, about 30 seconds. Remove from the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. (I did not have a mesh sleeve but since the pastry was placed between cakes, you couldn't tell a difference, not the best but it works until I pick one up). Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

Prepare cake mix according to box. Spray 2 9 inch pans with PAM cooking spray. Divide the batter between the 2 pans. Bake and let cool only slightly in pan before removing. (My cakes came out great by just placing my hand over the cake and inverting pan, then gently placing on wax paper to cool completely.)

To make the glaze, combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.) Stir in the vanilla extract very gently until smooth. Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. (Feel free to place in the refrigerator to speed up process, stirring frequently. It took me around 10-15 mins.)

To assemble the cake, place one cake layer on a cardboard cake circle or serving surface. Place 1 rectangular piece of wax paper (torn into 4 smaller rectangular pieces) underneath the edges of the cake all the way around the perimeter. If desired, reserve about half a cup of pastry cream for decorating. Use a sharp knife and cut out a VERY slight indent in the bottom cake layer, or at least make it level, creating a space for the pastry cream to set. Spread the remaining pastry cream in an even layer on the first cake layer, all the way to the edges. Top with the remaining cake layer and press down gently. Pour the glaze onto the middle of the top cake layer and let it flow down the sides of the cake. Use a spatula, if necessary, to help cover the sides completely. Let the cake sit until the glaze fully sets, about 1 hour. This cake is best served the day it is made.

White Chocolate Chex Mix

Yum....Yum...Yum...YUM!!! I am always game for food that involves dumping and mixing so when I came across this recipe, I knew it was perfect. Since first seeing this recipe, I have came across it several times now and one difference I see is that some people use almond bark instead of the white chocolate chips. Now, I don't know if I am still on my almond bark high from Christmas or if it truly does make the mix better, but I am a huge fan of the white chocolate chips. It's simple, quick, very yummy and makes alot! I separated the mixture into decent sized bowls because I have yet to invest in a Big Momma Bowl...my term for a jumbo bowl capable of mixing puppy chow. This is a pleaser for all ages and it went over amazing at a small New Year's get together we went to.

Hubbs approval rating: "Wow this is amazing. Hey, pass the bowl!"

Seriously though, thank goodness I gave half of it away because I keep munching!!!

White Chocolate Chex Mix

Source: Penniesonaplatter

5 cups Cheerios

5 cups Corn Chex

2 cups peanuts (optional)

10 oz bag small twist pretzels

1 big bag of M&M’s (I used regular, feel free to opt in seasonal M&M's or I think peanut butter would be amazing)

3 Tbsp vegetable oil

2 (12 oz) bags Nestle Premier White Morsels

In a jumbo/Big Momma Bowl, mix the cheerios, corn chex, peanuts, pretzels and M&M’s.

Melt the vegetable oil and white morsels together in a double-boiler (I did mine in the microwave, just be sure to watch it) and pour over chex mix.

Mix with wooden spoon (to avoid sticking or pieces getting stuck in the groove)or if the bowl has a lid, shake the bowl to mix.

If desired, lay out on wax paper to dry or just let dry in bowl without lid on. ( I left mine in the bowl and had to work with it a bit to break chunks apart. Next time I plan to spread it out.)

Count Chocula Cupcakes

I think cupcakes are one of the greatest inventions ever. Then again I am a fan of anything that is individually packaged for many reasons, portion control, easy sharing and/or sanitation for those who are anti germ. While scanning other blogs I came across these adorable cupcakes. I also purchased my first food processor and was beyond excited to use it! It's pure electric power now! These cupcakes turned out pretty good, they were a little dense for my liking but a nice change from your standard cupcake.

I was in a bit of a hurry to finish these before New Year's so I have to admit I used pre-made frosting. I will include the frosting directions in the recipe because I feel the dark chocolate frosting would really compliment the cupcake. Also, my frosting skills leave much to be desired. I am still trying to figure out how to swirl up and with the master set of Wilton tips I got in my Christmas stocking ;), I should have plenty of fun ahead of me!

Count Chocula Cupcakes
Source: MyBakingHeart
Yields: 12 cupcakes

1/3 c vegetable oil
1 c milk
2 c Count Chocula cereal
3/4 c white flour
1/2 c unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c chocolate chips
1/2 c light brown sugar

Preheat oven to 350 degrees. Line a muffin tin with paper liners.
Using a food processor, crush the Count Chocula cereal. (Or feel free to use my previous method of placing cereal in a zip lock bag, make sure to zip, place towel over to soften the sound and smash with hammer until cereal resembles a fine dust)
In a large bowl or stand mixer, join together the ground cereal, flour, cocoa powder, baking powder, baking soda and salt. Stir in the chocolate chips.
In another bowl, beat the oil and sugar together for 2 minutes. Add the milk and beat until well-combined. Resembles a frothy consistency.
Fold the liquid into the dry ingredients until just blended. Avoid over mixing!
Divide the batter evenly among the liners. Gently pat the tops to smooth them off.
Bake for 18-20 minutes. Transfer the cupcakes from the pan to a cooling rack and cool to room temperature. Frost as desired.

Dark Chocolate Frosting
6 tbsp butter
2 tsp vanilla extract
3 c powdered sugar
3/4 c dark cocoa powder
1/3 c milk

Cream butter and vanilla.
In a separate bowl, combine powdered sugar and cocoa powder.
Add dry ingredients to creamed mixture.
Slowly add milk until frosting reaches desired consistency, then beat until creamy.

Peanut Butter Blossoms

I hope everyone had safe travels over Christmas! We got 'stranded' back in our hometown and had 28 inches of snow waiting for us when we returned home! Boy, was that fun.

Onto the food, when I think Christmas, I think peanut butter blossoms. I'm not quite sure why this magical cookie only makes an appearance around Christmas but I sure enjoy them when they do! This is another recipe from the Hershey's Christmas magazine and they turned out delightful. These cookies are so easy to make and quick to bake! My sister and I made them at the end of the day when we were tired of baking but knew these had to be done! Saved the best for last.

Hubbs approval rating: "One of my favorites."

Peanut Butter Blossoms

Taken from Hershey's Christmas magazine

48 HERSHEYS KISSES brand milk chocolates

3/4 cup peanut butter

1/2 cup shortening

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tbsp milk

1 tbsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

granulated sugar

1. Heat oven to 375 degrees. Remove wrappers from chocolates.

2. Beat peanut butter and shortening with electric mixer on medium speed in a large bowl until well blended. Add 1/2 cup of granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1 inch balls. Roll in additional granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookies will crack around edges. Remove to wire racks and cool completely.

Yields: about 4 dozen cookies

Oreo Truffles

I love oreos. I love cream cheese. I love chocolate. So what happens when all three are combined? Pure bliss! I have heard so many positive comments about these delicious little balls of heaven that I had to make them. They were so simple and so fast! Plus the taste...oh my goodness, the taste! These will be added to my favorite's list and utilized whenever a great treat is needed. I love that they are all individual as they trick me into thinking portion control!

I would like to say a huge thank you to my guest chef....my 12 year old sister E! I was so blessed to have her come and stay with me for 3 days for a bake-a-thon! These truffles were her first experience of using almond bark and she caught on quick. She sure had great attention to detail with using both sprinkles and drizzle.

Hub's approval rating: "I can't eat anymore chocolate! My teeth hurt!"

Poor guy, I've filled him so full of sugar his teeth can't take it anymore. So my sister and I were the official taste testers on this one and they were amazing! Just as good as I had imagined!

Oreo Truffles

Taken from All Recipes

http://allrecipes.com/recipe/easy-oreo-truffles/Detail.aspx

Ingredients
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package cream cheese, softened
2 (8 ounce) packages chocolate almond bark, melted

1. Crush remaining 36 cookies to fine crumbs; place in medium bowl. ( Cookies can be finely crushed in a resealable plastic bag using a rolling pin.)


2. Add cream cheese; mix until well blended. ( I used my stand mixer and it blended very quickly.


3. Roll cookie mixture into 42 balls, about 1-inch in diameter.


4. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)


5. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.