Tuesday, October 28, 2008

Fudgy Oreo Chunk M&M Brownies

WOW! I am in love! Brownies+Oreos+M&M's=yumminess! I can't wait to try these for our Halloween night get together~
Thank You Recipe Girl!

Monday, October 27, 2008

BOO cups

This is such a simple idea for a fun after school snack for my boys!

{recipe pic from}Kraft Food & Family
3-1/4 cups cold milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
20 OREO Cookies, crushed, divided
30 miniature semi-sweet chocolate chips
milk and pudding mixes with whisk 2 min. Stir in 1/2 each COOL WHIP and cookie crumbs.

1 Tbsp. of the remaining crumbs into each of 15 (6-oz.) plastic cups. Cover with layers of pudding mixture and remaining crumbs.

remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes

Friday, October 24, 2008

Pumpkin Whoopie Pies

I've seen these on a couple of different blogs and I really want to make them! They remind me of a pumpkin version of my fave, "homemade oreos".....yumm!

Pumpkin Whoopie Pies

{recipe & pic from} Mimi on the move
origanally from baked (2008, p. 151)

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tb cinnamon
1 tb ginger
1 tb cloves
2 cups firmly packed dark brown sugar
1 cup vegetable oil
3 cups chilled pumpkin purée (yes, the chilling is important)
2 large eggs
1 tsp vanilla

for filling:
3 cups confectioners' sugar
1 stick butter, softened
8 oz cream cheese, softened
1 tsp vanilla
1. preheat oven to 350F. line two baking sheets with parchment.
2. whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
3. in separate bowl, whisk brown sugar and oil together until combined. add pumpkin purée and whisk to combine thoroughly. add eggs and vanilla and whisk until combined.
4. sprinkle flour mixture over pumpkin mixture and whisk until completely combined.
5. drop heaping tablespoon of dough onto prepared baking sheets, about 1 inch apart. bake 10-12 minutes, until cookies are just starting to crack on top and toothpick comes out clean from center of cookie. remove from oven and let cookies cool completely on the pan while making the filling.
6. sift confectioners' sugar into bowl and set aside. in bowl of electric mixer with paddle attachment, beat butter until completely smooth. add cream cheese and beat until combined.
7. add confectioners' sugar and vanilla and beat until smooth, but be careful not to overbeat.
8. turn half of the cooled cookies upside down (flat side up). drop a large scoop of filling on to flat side of the cookie. place another cookie, flat side down, on top of the filling. smooch a little so the filling spreads. put the whoopie pies in the fridge for about 30 minutes to firm up before serving.

Thursday, October 23, 2008

Bread Dips

I saw this on Good Things Utah today and......uh YUM! They did a Savory Italian dip and a Sweet Toffee Dip. I think these would be delicious and a meal all by themselves.....They served these with delicious breads....I have also had this toffee dip as an apple dip...SO GOOD!

GO HERE for this deliciousness!

Monday, October 20, 2008


We made the yummiest homemade pizza for the second time the other night. I don't want to brag (b/c it wasn't my recipe), BUT it was SOO good. {It was all in the crust}
I got this crust recipe from BURNT TOAST.
No Yeast Pizza Crust
Source: EasyPizzaCrusts.com - BURNT TOAST's additions in italics
(which I loved and think makes the whole pizza)
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
2/3 cup water
1 tbsp cooking oil
1 tbsp Italian Herbs
1/2 tbsp garlic powder
2 dashes cayenne pepper (i always leave this out)
Preheat oven to 400 degrees.
Prepare pizza pan by spraying with non-stick cooking spray. Combine dry ingredients in mixing bowl. Add liquids and stir to incorporate dry ingredients. Knead dough by hand 6-8 times on a lightly floured surface. Roll dough thinly. Place rolled dough onto prepared pizza pan, rub a little oil over the top to keep the sauce from making the crust soggy. Add your favorite sauce and toppings. Bake at 400 degrees for 18-20 minutes, depending on crust thickness.
Then we did BBQ Chicken for the toppings and I got that recipe HERE!

Thursday, October 16, 2008

TRUFFLES {oh sweet} truffles

Check out the many ways to make a truffle....easy and oh so yummy! Thanks Bakerella for the pics and recipes!

Nutter Butter Truffles
1 Bag Nutter Butter Cookies
8 oz softened cream cheese
1 package Chocolate Bark (dipping chocolate in blocks)
1 square of the Almond Bark for drizzling (white chocolate blocks for dipping)
1. Mix ground oreos and cream cheese until well combined. Roll into 1 inch balls and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate according to package directions. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt square of almond bark and spoon into the corner of a ziplock baggie. Snip the corner of the baggie and drizzle chocolate back and forth over the truffles. Let dry.
3. I enjoyed mine chilled in the refrigerator, but may be room temperature as well.

Oreo Cookie Truffles
1 bag Oreo Cookies, ground in blender or food processor (filling and all)
8 oz softened cream cheese
1 package Almond Bark (white chocolate candy coating)
1 square of the Chocolate Bark for drizzling
1. Mix ground oreos and cream cheese until well combined. Roll into 1 inch balls and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate according to package directions. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt chocolate bark and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.
3. I enjoyed mine chilled in the refrigerator, but may be room temperature as well! Enjoy!
About 30 truffles each recipe

Becky Higgins also has a version of these babies on her blog! Check them out HERE!

Tuesday, October 14, 2008

Cookie Dough Jar

Instead of taking over a plate of cookies... take a cute jar full of your favorite cookie dough. This way the recepient can bake at her leisure. Make sure to include baking directions. Cute jars can be found in the kitchen section at Wal-Mart for $2.86. Other fun ideas would be to do sugar cookie dough and attach a cookie cutter. Or fill a shaker jar with fun sprinkles and attach a recipe.
I'm totally doing this for Christmas neighbor gifts...I love it! This is the perfect cookie dough to use!
Best Chocolate Chip Cookie Ever
2 cups butter, softened (yes, you read correctly that's 4 sticks)
4 eggs
1 1/2 c. sugar
2 c. brown sugar
1 1/2 t. vanilla
1/2 t. almond extract
5 1/2 cups flour
2 t. salt
2 t. baking soda
small pkg French Vanilla instant pudding straight from the box
2 pkg chocolate chips (you could use m&m baking bits or the holiday colored choc. chips)
Basic cookie directions...Cream butter & sugars. Add eggs & extracts. Mix dry ingredients together. Slowly pour dry into wet. Stir in chips. Oven 350 for 10-12 minutes. I experimented and liked them at the 10 minute mark over the 11 or 12, slightly more doughy looking tastes better I'd say.
Thanks Jamie for your awesome recipe!

Monday, October 13, 2008

Cookie Dough Truffles

Cookie Dough Truffles

{recipe & pic from} My Kitchen cafe

½ cup butter, softened

¾ cup packed brown sugar

2 1/4 cups all-purpose flour

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

½ cup miniature semisweet chocolate chips

½ cup chopped walnuts (optional, I did not add them)

1 ½ pounds semisweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.

Wednesday, October 8, 2008

Susi's pumpkin snickerdoodle bars

{Recipe & pic from} Dozen Flours
Pumpkin Pie Snickerdoodle Bars
Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin
2 tablespoons white sugar
2 teaspoons cinnamon
1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice
Preheat oven to 350F. Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later.
To make snickerdoodle layer:
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick and cookiebatter-ish.)In a mixer bowl with a paddle attachment, mix together all ingredients until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake for 33-40 minutes or until a toothpick inserted into the *center* of the pan comes out clean. Let the bars cool completely (about an hour). They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm, but are still equally as yummy.
After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut. Store in a covered container.
Yield: About 20 bars depending on how big you cut them.

Avocado Dip

I had this at Bunko the other night and WOW it is good and so simple!

Avocado Dip
2 c. mayo
2 c. sour cream
3 avocados, peeled and diced
1 TB minced onion, crushed in your hand
1 1/2 tsp. lemon juice (I tossed the diced avocados in the lemon juice to keep them from going brown???)

Serve with veggies and chips....SOO yummy!

Monday, October 6, 2008

Oreo cupcakes

Oreo Cupcakes

2 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temperature
2 tsp vanilla extract
3 egg whites, room temperature
3/4 cup milk
1 1/4 cups crushed oreo cookies (10 cookies)
Preheat the oven to 350F. Line 24 muffin cups with baking cups.In a medium bowl, whisk together flour, baking powder and salt.In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed oreos.Spoon batter evenly into muffin tins, filling each about 2/3 full.Bake for 15-18 minutes at 350F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter).Cool completely on a wire rack before frosting.
Store in an airtight container if not serving the same day.
Makes 24 cupcakes

Sugar Donut Muffins

ooh- these sound so good...
Sugar Donut Muffin

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract
2 tbsp butter, melted
1/2 cup sugar, for rolling
Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.In a large bowl, beat together sugar and egg until light in color.In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.

Divide batter evenly into 10 muffin cups, filling each about 3/4 full.

Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl.When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
Makes 10 muffins.