Happy Holidays!!

HaHa, I love saying that!! I’ve got my Christmas tunes blasting, a few Christmas wreaths under my belt, new decorations purchased (thank you Hobby Lobby 50% off sale:), and I even made some Christmas Candy this last weekend!

I kinda got the hook-up from a good friend of mine who happens to be the marketing director for Thermoworks. He sent me the coolest cooking thermometer ever to try out!! Just in time for all of my Holiday cooking and baking!!

My mother-in-law has the best toffee recipe EVER.  I make it every year for Christmas to give as gifts.  I’m going to share the recipe with you all:)  And show ya how to use this fabulous thermometer:)

Shirley’s Chocolate Chip Toffee

Ingredients:

• 1 cup butter

• 2 cups sugar

• 3 T water

• 3/4 c milk chocolate chips

• 3/4 c semi sweet chocolate chips

• 1/3 c white chocolate chips

• 1 cup almonds chopped and sautéed in oil

• 3 T malted milk powder

Directions:

Combine chocolate chips and almonds together in a bowl, pour half of the mixture into a 9X13 pan lined with foil extending over the edges.  Sprinkle malted powder evenly over first layer.

Combine butter, sugar, and water in a saucepan, and heat until it begins to boil.

Stir frequently, measuring the temperature every so often.

You want an even boil right at the surface, for 15-20 minutes.

You want the candy to get to the hard crack stage, about 300 degrees.

As you can see from the picture, it happens really fast!!

As soon as it reaches this temperature, pour the boiling mixture evenly over the chocolate nut mixture.  Immediately pour remaining chocolate nut mixture evenly over the top of toffee.  Allow to cool for an hour, and refrigerate if the chocolate is still not firm.  Break into pieces and enjoy!!

For a festive treat, wrap a bundle of toffee up in some colorful tulle, and tie with a ribbon!

(Yeah, my pictures were taken at night, and therefore look yellow!!!)

Enjoy your toffee and share with your friends:)

So I’ve kind of taken a dessert making hiatus.  I normally LOVE baking, especially with chocolate:)

My little brother just turned the big 30, and requested one of my cakes…

I found this gorgeously delicious looking cake while browsing Pinterest, and knew I had to try it.  It was sooo rich, decadent, and YUM-O, definitely a special occasion cake.

So for all the cakes, pies, and desserts I make, you’d think I’d have something to show them off, right…

I’m embarrassed to say, I have yet to add this little necessity to my bakeware essentials.

So I decided to make my own!!

In a few simple steps you can make your very own cake stand too!!

• Grab a few plastic platters from Hobby Lobby

• Glue the bowl to the platter with E3000

• Spray a few coats of spray paint, allow to dry completely  (I LOVE this glittery aqua color!!)

That’s it!  You’re done!!

Now you have a beautiful platter to display your beautiful dessert!!

*Make sure you use a paper liner or doily under the dessert, the paint is definitely not food safe…

The recipe for the cake can be found HERE, Enjoy!!!

Linking up HERE this week!!

Cruzie just turned 5!!! I can’t believe how fast the time has flown by!!

This day…

seemed like it was yesterday…

And now look how big he is!!

In pre-school they’re reviewing the letters in the alphabet, so for the letter “B” we made him some birthday bat cupcakes!!!

I found THIS idea on pinterest of course:)

Do you have some fun Halloween treats planned??!!!

Just in case you can’t wait until trick-or-treat day next month, I have a fabulous excuse to go grab some candy bars and make a little pre-halloween treat!!

This one is LOADED with the good stuff, not for the faint of heart:)

Fall Candy Bark

Ingredients:
1 lb. bittersweet chocolate, coarsely chopped
3 Butterfinger candy bars (or 8 fun size bars), roughly chopped
3 toffee candy bars (or 6 fun size bars), roughly chopped
8 Reese cups, cut into wedges
¼ cup honey roasted peanuts
3 oz. yellow and orange peanut M&Ms, coarsely chopped
3 oz. good quality white chocolate, finely chopped

Directions:
Line a baking sheet with foil.  Place the chopped chocolate in a heatproof bowl set over a pot of simmering water.  Heat, stirring occasionally until the chocolate is completely melted and smooth.  Pour the chocolate over the foil and smooth into a thin layer with a spatula.  Evenly sprinkle the chopped candy bars, Reese cups, honey roasted peanuts, and peanut M&Ms over the melted chocolate.  Press gently to adhere the candy to the melted chocolate.  Transfer to the refrigerator and chill for 30 minutes.

Melt the white chocolate, again using the double boiler method, until smooth.  Drizzle over the chilled candy bark.  Return to the refrigerator and let chill again until the white chocolate is set, 3o minutes more.

Peel the sheet of chocolate away from the foil and break into irregular pieces.  Store in an airtight container in the refrigerator until ready to serve.

Pace yourself, it’ll be gone in no time!!

I consider myself a connoisseur of cookies, namely chocolate chip cookies:)  So when I tried this “best” chocolate chip cookie recipe I was a little dubious…

But Guess What!!  They ARE the BEST chocolate chip cookies I’ve tasted!  I came across this recipe on Pinterest via The baking addiction…

Try it for yourself and let me know what you think…

New York Times Chocolate Chip Cookies

Ingredients
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content  (see note below)
*Sea salt (sometimes I add this, sometimes, I don’t)

Directions
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

I’m telling you, the sea salt is a MUST, it really enhances all the flavors, soo yummy!!  Grab a glass of milk, and enjoy!!

Happy Labor day everyone!  Hope you’re all taking some time out to chill out!  You all deserve it:)

So I have a double wammy for ya today!

Doesn’t this sound delish!!  Are any of you cookie dough eaters (prefer the dough to the cookie:)  My husband sneaks cookie dough while I’m making cookies until I realize half my dough is GONE!!

This is a pretty tasty recipe that I found while browsing Pinterest! (Thanks to Recipe Girl

Chocolate Chip Cookie Dough Brownies

Ingredients:

BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour 

COOKIE DOUGH (EGG FREE!):
3/4 cup butter
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional

Directions:

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9×13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don’t over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely. 

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It’s okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

4. If you’d like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

I made this for a backyard party, and they were definitely a hit!!

Enjoy!!!

WARNING!!  This recipe is not for the faint at heart!!

We could also call this treat, “death by chocolate”

But you see for me, it’s delish!!

A layer of Chocolate chip cookies, topped with oreos, topped with brownie batter, (nope not finished) served warm with vanilla ice cream and hot fudge sauce!!

I had you at chocolate chip cookies RIGHT!!!

Try this one!  I dare you!!

Triple Threat Bars:

Ingredients:

• Your favorite chocolate chip cookie dough recipe

• package of oreos

• your favorite brownie mix recipe (I added chocolate chips to mine, b/c hello. not enough chocolate in this recipe yet:)

Directions:

Preheat oven to 350.  Spread foil or parchment paper in the bottom and up the sides of a 9X13 baking pan.  Coat with cooking spray.

Prepare your cookie dough and spread along the bottom of the pan. Smoosh the oreos down into the cookie dough slightly, row by row, making an “oreo layer.” Prepare your brownie batter.  Spread evenly over the oreo layer.

Bake in oven for 45 minutes or until the brownies are set.  Let cool and remove the parchment from the pan.  Slice the bars, and serve warm with vanilla ice cream and hot fudge!!

Heaven.  Pure bliss.  Enjoy!!

Who doesn’t love an ooey gooey melty marshamllow on top of CHOCOLATE and a crunchy sweet graham…

Pure heaven I tell ya!!

Well, now you can have your heaven in a bite sized bar!

S’Mores Bars (Once again, found this on pinterest courtesy of Sugar Cooking)

Ingredients:

• 1/2 cup butter, room temperature

• 1/4 cup brown sugar

• 1/2 cup sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 1/3 cups all purpose flour

• 3/4 cup graham cracker crumbs

• 1 tsp baking powder

• 1/4 tsp salt

• 2 king-sized milk chocolate bars (e.g. Hershey’s)

• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan. (I put a sheet of tinfoil in the bottom, making it much easier to lift out and cut into bars).

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

I could seriously eat the whole pan, I’m sure I ate half of it by myself!! These taste the best nice and warm and gooey out of the oven, enjoy!!

Makes 16 cookie bars.

Happy Memorial Day Everybody!  Hope you’ve all had a fabulous long weekend:)  Mmmmm… we’ve got another chocolatey recipe comin at ya!!

I know, we’re obsessed!!

I’m a sucker for mint and chocolate combos, and this brownie will not DISAPPOINT!!

Creme de Menthe Brownies

• box of brownie mix

• bag of semi-sweet chocolate chips

Creamy Mint Topping

• 1/2 cup butter

• 1 block of cream cheese (8 oz)

• 3-4 cups – powdered sugar (depending on desired consistency)

• 1 tsp vanilla extract

• 1-2 tsp green food coloring

• 1/2 tsp mint extract

Bake brownies according to directions.  Let cool completely.

While brownies are cooling, make mint topping.  Beat butter and cream cheese.  Add powder sugar gradually.  Next add vanilla, mint extract, and food coloring.

Melt chocolate chips in microwave on medium heat, stirring every 30 sec.

Spread filling over cooled brownies.  Drop spoonfuls of melted chocolate on top, swirl with a fork.  Cool again.

Slice and enjoy!!

So rich, ooey gooey and yummy!!

My brother and darling sister-in-law are having their first boy in a few more weeks (yay!) and I’m sooo excited for them. We threw them a Dr. Seuss themed baby shower,  (more details on that to come)!

But now I will share these darling cupcakes and recipe with you:)  I saw the idea for Cat in the Hat toppers over on Kara’s cupcakes, but made up my own recipe for the cupcake part…

Rich Delicious Chocolate Cupcakes

• box devil’s food cake

• 1 box instant chocolate pudding

• 4 eggs

• 1/2 cup water

• 1/2 cup oil

• 1 cup sour cream

• 1 1/2 cups chocolate chips

Mix together all ingredients except for chocolate chips.  Add the chocolate chips after everything else is completely blended.  Fill cupcake paper liners halfway and bake according to directions on box.  Cool completely.  While cupcakes are cooling, make the chocolate covered oreos.

White Chocolate Oreo Cat in the Hats

• 1 bag Wilton candy melts (vanilla or white chocolate will work)

• 1 box of oreos

• 1 bag mint life savers

• 1 bag cherry life savers

Melt the white chocolate in the microwave for 30 seconds and stir.  Repeat until you get a smooth dipping consistency.  Coat oreos with the melted white chocolate and place on wax paper until chocolate is firm.

Stack the life savers on top of oreos.  Red, white, and top with red.  Use a dab of frosting to make them stick together.

Buttercream Frosting

• 1 stick butter (1/2 cup)

• 3 cups of sifted powdered sugar

• 3 to 5 Tbsp milk

• 1 tsp vanilla

• blue food coloring

Blend the butter first, about 30 seconds.  Next add the powdered sugar, vanilla, and start with 3 T of milk.  Add more milk until you get the desired consistency.  Add the food coloring.

I scooped the frosting into a ziploc bag, snipped off the corner, and used it to squeeze the frosting in a spiral design over top of cooled cupcakes.

Top with your “hats” and your finished!!

Super cute, and super yummy too!!!