CHOCOLATE DIPPED PRETZELS!

I LIKE TO USE CLASSENS OR MERCKENS DISKS TO MAKE THESE!  TIP:  FILL THE CENTER HOLES WITH CHOCOLATE TOO, SO YOUR PRETZELS CAN HOLD EVEN MORE TOPPPPPINGS!!!!!

SESAME STREET CUPCAKES!

BECAUSE WHO DOESN'T LOVE COOKIE MONSTER?!  FOUND THIS CUTE SET OF WRAPPERS AND TOOTHPICKS AT WILLIAMS SONOMA!

RECIPE? HAHAHAHA!!! NAHHHHH, THESE CALL FOR A BOX MIX AND CANNED FROSTING!

SOME YUMMY SAUCE FOR YOUR NEXT PASTA NIGHT!

2 28-OUNCE CANS WHOLE TOMATOES, PUREE, CRUSHED OR A COMBO OF THESE!
1 STICK BUTTER
1 LARGE ONION PEELED AND HALVED
PLACE ALL IN A LARGE POT AND BRING UP TO A SIMMER. COOK COVERED 45-60 MINS BEING SURE TO BREAK UP THE LARGE TOMATOES IF USING THEM. I ADDED SALT, TOO!!!! DISCARD ONION WHEN DONE COOKING. SERVE WITH A SPRINKLING OF MOZZARELLA CHEESE.
RECIPE ADAPTED FROM SMITTEN KITCHEN

STUFFED ZUCCHINI BOATS

THIS RECIPE MADE 4 BOATS!
SLICE 2 ZUCCHINIS IN HALF LENGTHWISE.  SCOOP OUT THE INSIDES WITH A SPOON.  DRIZZLE THE BOATS WITH SOME OIL, SALT & PEPPER.  LAY ON A BAKING SHEET LINED WITH NONSTICK FOIL.

CHOP UP THE ZUCCHINI YOU SCOOPED OUT.  

PAN FRY 4-5 SLICES CHOPPED BACON.  ADD  1/2 ONION, CHOPPED, 4 CHOPPED GARLIC CLOVES AND SAUTEE ALL IN THE PAN UNTIL BROWNED.  ADD SOME OLIVE OIL IF NEEDED.  REMOVE TO COOL.

IN A BOWL MIX:
1 EGG
1/2C. PARMESAN CHEESE, GRATED
1/2C. BREAD CRUMBS (I USED RUSSO'S GLUTEN FREE GOURMET)
ONCE COOL, ADD THE VEGGIES AND STIR WELL
MOUND THIS MIXTURE ON TOP OF EACH BOAT AND BAKE AT 425 FOR ABOUT 12-15 MINS UNTIL LIGHTLY BROWN.  PILE ON SOME SHREDDED MOZZARELLA CHEESE  ( OR ANY KIND YOU LIKE) AND BROIL JUST 2 MINUTES UNTIL MELTED-KEEP AN EYE ON IT!  TOP WITH CHOPPED SCALLIONS!

INSPIRED BY RACHAEL RAY 

DULCE DE LECHE CHEESECAKE BARS WITH CHOCOLATE GLAZE!

WHAT A TREAT! EVEN MY 2 YEAR OLD TRIED IT AND SAID, "SO YUMMMMMMY, MOOOORE!"  ENJOY!
For the Crust:
1 cup of graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with nonstick foil, leaving an overhang. Stir all ingredients together and press onto the bottom of the pan. Bake 10 mins and cool on a rack 5 mins.

For the Filling:
1 cup dulce delche (I made mine by pouring one 14-oz can of sweetened condensed milk into an 8x8 pyrex, cover with foil, place in larger pan filled halfway with water and bake at 425 for approx 70-90 mins. mine took the full 90 mins.  Cool)

16 ounces room temp cream cheese
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract

Pour the dulce onto the cooled crust and spread. Put in fridge while making the filling. For the filling: beat cream cheese and sugar to blend. Add eggs and vanilla. Pour filling over the dulce de leche layer evenly, and bake for 45-55 minutes at 325, or until the center only slightly jiggles. Remove and cool completely. Chill in fridge at least 3 hours.
For the Glaze:
3 ounces bittersweet chocolate, coarsely chopped
½ stick (4 tablespoons) unsalted butter, cut into pieces2 teaspoons light corn syrup
Microwave all until smooth. Pour over the cheesecake evenly and chill at least 30 mins.   Drizzle with more chocolate, if desired! Cut into squares!  EASILY DOUBLES IN 9X13 PAN.

SUPERNATURAL BROWNIES....OH MY!

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY'S SUPERNATURAL BROWNIES!  

I figured with a name like supernatural they had to be good.  And boy were they!  The top had a perfect crackly top and the brownies were packed with flavor and a chewiness factor that we loved! Thanks once again Lizzy!

*Tip: I halved the recipe below and used a 9x13 pan lined with nonstick foil. Still baked perfectly at 45 minutes.

Supernatural Brownie Adapted from Lizzy via Nick Malgieri via NY City Eats

• 1 pound (4 sticks) butter
• 1/2 pound (8 ounces) semisweet chocolate
• 1/2 pound (8 ounces) milk chocolate
• 8 eggs
• 1/2 teaspoon salt
• 2 cups sugar
• 2 cups brown sugar
• 1 tablespoon vanilla extract
• 2 cups all purpose flour

Instructions

1. Preheat oven to 350º. Spray a half sheet pan with non-stick spray, the line with parchment and spray parchment.
2. Combine butter and chopped chocolate in microwave safe bowl. Microwave for 60 seconds, stop and stir and continue microwaving for 30 second intervals, stopping and stirring till mixture is smooth and melted. Set aside.
3. Whisk eggs in a large bowl and mix in salt, sugar, brown sugar and vanilla. Stir in chocolate mixture, then fold in flour.
4. Pour batter into prepared pan and smooth top with offset spatula. Bake for about 45 minutes, until top has formed a shiny crust. Cool in pan. Cover with plastic wrap when cool and refrigerate for easy cutting.
5. To serve, run knife around edge of pan and flip brownies onto large cutting board. Remove parchment and flip back. Cut to desired size.
6. Note: these taste even better the day after they're baked.
7. Yield: 48 brownies
8. Total time: 24 hours if you refrigerate overnight.

HAPPY MOTHER'S DAY!!!! XOXO

Happy Mother's Day to My Most Wonderful Mommy and to all of the other Super Mommies Out There!

SPRINKLE COOKIES!!!

PARTY ON WITH SOME SPRINKLE COOKIES!!!!!

Beat:
1 1/3c. soft butter
1 1/2c. sugar

Add:
2 eggs
1 tsp vanilla

Add:
3 3/4c. flour
2 tsp baking powder
1 tsp salt

Preheat oven to 350 and line cookie sheet with parchment paper.  Roll dough into golf ball size balls (I like to use a regular size ice cream scoop!) Dip tops in sprinkles and flatten tops a bit to help spreading.  Bake 15-18 mins!!! Larger sized ones spread better!  If making smaller ones be sure to flatten well to help spreading.  Only bottoms should be lightly browned.  Let cool.

MOM'S FAMOUS CREAM PUFFS!

Every year I host a Mother's Day Tea in my first grade classroom.  Of course, my mom always joins us and it has become tradition for her to make these amazing cream puffs. There are no other cream puffs that even come close to my mom's!  Enjoy!

BEST RECIPE EVER!! FROM MY MOM XO
STEP ONE: MAKE PROFITEROLES & SLICE IN HALF-I ONLY USED THE BOTTOMS. RESERVE TOPS FOR CREAM PUFFS! MMMMM!
In a pot bring the following to a boil:
1 stick butter
1 cup water
Add: 1 tsp vanilla
1c flour
Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool. Beat in 4 eggs, one at a time until smooth. Drop by T. onto parchment lined cookie sheets and bake at 400 degrees for about 45 minutes.

FILL WITH WHIPPED CREAM OR A CUSTARD CREAM

MOM'S FAMOUS FILLING:
BEAT UNTIL CREAM:
1 PINT HEAVY CREAM
1 PACKAGE INSTANT VANILLA PUDDING
1/3 CUP MILK

SALTED CARAMEL BROWNIE TRIFLE!!!

ARE YOU SITTING?  YOU MIGHT WANT TO TAKE A SEAT FOR THIS RECIPE!!!!  IT IS THAT GOOD!!! I THINK THIS IS THE MOST AMAZING TRIFLE EVER.  AND TRUST ME, I HAVE MADE MANY TRIFLES IN MY TIME!!!! LOL  

THIS TRIFLE STARTS WITH 11 CARAMEL BROWNIES FROM FAIRYTALE BROWNIES.  HAVE YOU TRIED THEIR BROWNIES?  THEY ARE FUDGY, MOIST, THICK AND DENSE.  THE PREFECT BROWNIE FOR A TRIFLE.  THESE BROWNIES STAND UP TO THE TEST OF LAYING IN A BOWL WITH FRESH WHIPPED CREAM, HOMEMADE SALTED CARAMEL AND NOT TURNING INTO MUSH.....EVEN AFTER AN OVERNIGHT PARK IN THE FRIDGE!!!!

YOU CAN VISIT FAIRYTALE BROWNIES ON THEIR WEBSITE OR ON FACEBOOK. REMEMBER TO TELL THEM I SENT YOU!

NOW ONTO THE RECIPE!!!!
1. CUT 11 CARAMEL FAIRYTALE BROWNIES INTO 16 BITE SIZE SQUARES.

2.  MAKE HOMEMADE SALTED CARAMEL.  THIS CAN BE MADE SEVERAL DAYS AHEAD OF TIME AND PARKED IN THE FRIDGE.  THE RECIPE MAKES 2 CUPS.  YOU WILL ONLY NEED 1 CUP FOR THIS RECIPE.  USE THE REST ON APPLES, ICE CREAM OR JUST WITH A LARGE SPOON! MMMMMM!
SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir.  This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in.  Be patient...you have a lot of cream so this will take a few minutes.  Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!! Use 1 cup in the trifle and save the other cup!

3.  HERE IS THE RECIPE FOR THE STABILIZED WHIPPED CREAM I USED!  IT WILL NOT DEFLATE LIKE REGULAR WHIPPED CREAM MIGHT.
WHIPPED CREAM FILLING:  

• 4 tablespoons cold water
• 3 teaspoons unflavored gelatin
• 3 cups chilled heavy cream
• 1 1/2 cupS powdered sugar

1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
2. In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
3. In the mixer, use whisk attachment and beat the heavy cream & powdered sugar.  Beat on high to soft peaks.  Add in the melted gelatin mixture and continue to beat until stiff peaks have formed. 

TO ASSEMBLE THE TRIFLE LAYER BROWNIES (I USED 3 CUT UP BROWNIES FOR EACH LAYER), THEN SALTED CARAMEL AND TOP WITH CREAM.  REPEAT UNTIL YOU REACH THE TOP OF YOUR TRIFLE BOWL.  KEEP CHILLED.  I CHILLED MINE OVERNIGHT.

SOMETIMES YOU JUST NEED A BATCH OF RICE KRISPY TREATS!

AS FANCY AS KIDDIE DESSERTS GET, THERE WILL ALWAYS BE ROOM FOR RICE KRISPY TREATS! MIX IN SOME SPRINKLES AND YOU HAVE A TREAT THAT WILL INDUCE EVEN BIGGER SMILES!

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows or 4 cups minis
• 6 cups Kellogg's® Rice Krispies® cereal
• SPRINKLES!!!

Melt butter and marshmallows in the microwave in 30 second intervals until melted. Stir in cereal and lots of sprinkles! Press into a 9x13 pan lined with nonstick foil. I like to use a smaller pan for thicker bars!!! Cool and cut!

OVER THE TOP REESE'S COOKIES DONE THE HERSHEY'S WAY!

MY FIVE YEAR OLD IS READY TO ATTACK MY PLATE!

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE'S COOKIES Over the Top Reese’s Peanut Butter Cookies

• 3/4 cup butter, soft
• 1 cup sugar
• 1 cup brown sugar
• 1 cup SKIPPY peanut butter
• 2 large eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups flour
• 1 1/2 cup milk chocolate chips
• 32 mini Reese’s peanut butter cups, each cut into 4 pieces

1. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
2. Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
3. Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. Makes 18 cookies.  Serve with Hershey's Chocolate Sauce!
4. ADAPTED FROM REAL MOM KITCHEN

CHOCOLATE CHIP COOKIE BARS STUFFED WITH SALTED CARAMEL AND PEANUT BUTTER CUPS

INGREDIENTS:
2 cups all-purpose flour plus 2 Tablespoons
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled
1 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla 
2 cups chocolate chips
10 ounces salted caramel (click here for recipe I used)  OR use 10 ounces Kraft caramel squares plus
3 tablespoons heavy cream
bag of snack size peanut butter cups

Directions:

1. Preheat oven to 325 degrees. Line 11x7 with nonstick foil. 
2. In a mixer, beat the melted butter and sugars together.  Add egg, egg yolk, and vanilla.  Slowly add all of the dry ingredients (flour, salt, baking soda) and mix on low.  Add the chocolate chips.
4. If you are using Kraft caramels,  microwave them with heavy cream until smooth.
5. Divide your cookie dough in half. Press half into the pan and smooth it.   Pour whichever caramel you are using on top.  Lay peanut butter cups on top to cover the caramel.  Drop scoops of dough over the peanut butter cups and spread to cover pb cups.   
6.Bake for 30 minutes or until golden.  Cool completely in the an before attempting to cut! 
Adapted from Two Peas and Their Pod

S'MOOKIE COOKIES BAKED ON GRAHAM CRACKERS

With some ready to go Pillsbury dough you can be eating these cookies in a snap! Or, use homemade cookie dough!

Ingredients:
1 package Pillsbury Ready To Bake  Chocolate Chip Cookie Dough
12 graham crackers, each broken into half
mini marshmallows
Hershey bars, scored into pieces (or mini chocolate chips)

Directions:
1.  Lay 1 graham cracker half on a nonstick foil lined pan for each cookie you want to make. The package yields 24 cookies of you make them all.
2.  In the center of each cracker, place 1 piece of cookie dough. 
3.  Bake at 350 for 9 minutes.
4.  Remove and press in a few mini marshmallows, pressing the dough down a bit, too.  Return to the oven for 4-5 minutes or until cookie is cooked through.
5. Remove to cool and immediately press in one piece of Hershey's chocolate or sprinkle on mini chocolate chips.

adapted from sweet peas

BUTTERMILK PANCAKES...IT DOESN'T GET BETTER THAN THIS!

Buttermilk Pancakes

(makes 12 pancakes)

Ingredients:
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
HANDFUL OF CHOCOLATE CHIPS, OR MORE HEE HEE
1/3 cup butter, melted

Directions
 
1 In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
 
2 Heat a lightly oiled griddle or frying pan over medium to med-high heat. 

3 Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Add chips. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve with whipped cream!!!

CINCO DE MAYO CHOCOLATE DIPPED MARSHMALLOW POPS

THREAD SOME MARSHMALLOWS ON A CUTE STRAW OR STICK.  DIP IT IN METED CHOCOLATE.  LET SET ON WAX PAPER.  ADD SOME CHOCOLATE DETAILS AND SPRINKLES! VOILA! SPRINKLES FROM ABC CAKE DECORATING!

DARK CHOCOLATE OREO CHEESECAKE BARS

Oreo Cheesecake Brownies

Ingredients:
1/2 cup butter
3/4 cup sugar
8 oz soft cream cheese
3/4 cup confectioner's sugar
2 teaspoons vanilla
1 cup flour
1/2 cup unsweetened dark cocoa powder
1/2 teaspoon salt
2 eggs
1 1/2 cups coarsely chopped Oreos

Directions:
Preheat oven to 350 degrees F. and line an 8x8 pan with nonstick foil.

In a small saucepan over melt butter. Whisk in sugar and bring to a boil, stirring often: boil 1 minute. Set aside and cool a few mins.  .

In a mixer, beat the cream cheese, confectioners' sugar and vanilla extract.  Set aside as this is your middle layer.

In another bowl, whisk eggs and stir in the melted butter mixture to combine.  Add dry ingredients and then Oreos.  (sift in the cocoa to avoid clumps)

Spread half of the brownie mixture into the pan.  Top with the cream cheese layer. Distribute the rest of the brownie mix on top and spread with an offset spatula.

Bake for 26-30 minutes, until set.  Chill before cutting.

ADAPTED FROM  

Cannella Vita

EDUCATIONAL GOODIES

LOOK HOW EDUCATIONAL HOMEMADE GOODIES CAN BE! JUST SET UP SOME TREATS WITH PRICE TAGS AND GIVE THE KIDDIES PLAY MONEY. HAVE THEM "PURCHASE" THE ONE GOODY THEY WANT TO TAKE HOME AND ALSO PRACTICE COUNTING BACK THE CHANGE, TOO! MY FIRST GRADERS LOVED THIS! SHARE THIS WITH YOUR TEACHER FRIENDS! ♥
  

FUNFETTI SPRINKLE COOKIES THAT WILL MAKE YOU SMILE! XO

Cake Batter Chocolate Chip Cookies

• 2 1/4 cups flour
• 1/4 cup Pillsbury Funfetti Cookie Mix
• 1/2 teaspoon baking soda
• 1 1/2 sticks soft butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 cup chocolate chips + extra for after they bake
• 1/2 cup white chips + extra for after they bake
• heaping 1/2 cup sprinkles

Cream together the butter and sugars.  Add egg and vanilla.  Add dry ingredients.  Fold in the chips and sprinkles.  Chill dough overnight. 
Preheat oven to 375 degrees.

Scoop heaping tablespoons of dough onto parchment lined sheet.  Bake for 10-12 minutes until edges are lightly brown.  Don't over bake.  Remove from oven and press in the reserved chips.  Let cool completely.

Adapted from sallysbakingaddiction.com