HAPPY ALMOST NEW YEAR!!!

IT'S ALMOST MIDNIGHT!!! WISHING EVERYONE A NEW YEAR FILLED WITH HEALTH, HAPPINESS AND A SPRINKLING OF COOKIES!!!!!! XOXO

MUFFIN TIME

TODAY I BRING YOU DARK CHOCOLATE RASPBERRY MUFFINS! I TWEAKED THIS RECIPE BY ADDING DARK CHOCOLATE CHIPS BECAUSE WHO DOESN'T LOVE THIS COMBO!
RECIPE!!!!
1 3/4C. FLOUR
1 TSP. BAKING POWDER
1/2TSP. BAKING SODA
1/4 TSP. SALT
8 OUNCES CREAM CHEESE
1 STICK BUTTER
1C. SUGAR
2 EGGS.
1/4C. MILK
1 BAG DARK CHOCOLATE CHIPS
RASPBERRY JELLY

LINE MUFFIN CUPS. PREHEAT OVEN 350. BEAT BUTTER, CREAM CHEESE AND SUGAR. ADD EGGS. ADD DRY INGREDIENTS AND MILK. STIR IN CHIPS AND DIVIDE IN MUFFIN CUPS. TOP EACH WITH A DOLLOP OF JAM AND SWIRL IN WITH A TOOTHPICK. BAKE APROX 30 MINUTES (FOR X-LARGE MUFFIN CUPS AND 20 FOR SMALLER ONES) CAN TOP WITH POWDERED SUGAR WHEN COOL.

CHOCOLATE DIPPED PARADISE

HAPPY GLUTEN FREE FRIDAY!!! HAVE YOU TRIED CHOCOLATE DIPPED POTATO CHIPS YET? THESE ARE INCREDIBLE! DON'T FORGET TO SPRINKLE THEM WITH SOME HEATH TOFFEE BITS! MY FAVORITE KIND OF CHIPS TO DIP? MUNCHOS!!!! BUT ANY FAVE CHIP WILL DO!!! ♥ ♥ ♥

WORLD'S BEST RUGELACH!

HERE IS THE BEST RUGELACH ON THE PLANET OF RUGELACHS! THESE ARE FILLED WITH RASPBERRY JAM AND MINI CHOCOLATE CHIPS AND SOME WITH STRAWBERRY JAM AND BROWN SUGAR. THEN SPRINKLED WITH A COZY BLANKET OF POWDERED SUGAR!!!! RECIPE COMING! WARNING....THESE ARE HIGHLY DELISH AND HARD TO RESIST!!!

RECIPE FROM INA!!! (SEE BOTTOM FOR MY NOTES ON FILLINGS)

Ingredients

• 8 ounces cream cheese, at room temperature
• 1/2-pound unsalted butter, at room temperature
• 1/4 cup granulated sugar plus 9 tablespoons
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup raisins
• 1 cup walnuts, finely chopped
• 1/2 cup apricot preserves, pureed in a food processor
• 1 egg beaten with 1 tablespoon milk, for egg wash

Directions

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
NOTE: I FILLED MINE WITH RASPBERRY JAM AND MINI CHOC CHIPS. THE REST WERE FILLED WITH STRAWBERRY JAM AND A COMBO OF WHITE AND BROWN SUGARS.

LAYER CAKE TIME!

CHOCOLATE + RASPBERRY = PURE BLISS ♥

For the chocolate cake, I used Ina's recipe!

Ingredients

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Frosting adapted from Sweetapolita

Raspberry Swiss Meringue Buttercream

Yield: ~5 cups

Ingredients

5 large, fresh egg whites

1 1/4 cups sugar

3 sticks butter, cut into cubes and cool, but not cold

2 teaspoons pure vanilla extract

1/4 cup raspberry jam

pinch of salt

few drops pink food coloring

Method

1. Add egg whites and sugar to mixer bowl, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 150°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

2. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch, about 10 minutes or so.

3. With paddle attachment on low add butter cubes, one at a time, until silky smooth.

4. Add vanilla and salt, continuing to beat on low speed.

5. Add raspberry jam.

6. Add small amount of pink food color.

Dark Chocolate Glaze

Ingredients

4 oz high quality bittersweet chocolate coarsely chopped

1/3 cup unsalted butter, at room temperature and cut into cubes

Method

Place the chocolate and butter in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.

HAPPY WONKA WEDNESDAY!

CHUBBY HUBBY TRUFFLES

KNOWN AS "CHUBBY HUBBY" TRUFFLES, THESE LITTLE TREATS HAVE IT ALL! PRETZELS, PEANUT BUTTER, SALTY, SWEET... AND ROLLED IN DARK CHOCOLATE TO TOP THEM OFF!! JUST DON'T FEED TOO MANY TO YOUR HUBBY GIVEN THE NAME! HEE HEE

RECIPE
1½ cups pretzel pieces
½ cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar
1 cup milk or semisweet chocolate chips
1 tablespoon vegetable shortening

1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).

2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.

3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.

4. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.

5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.

6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.

(Recipe adapted from make happy)

WHITE CHOCOLATE PEPPERMINT MACADAMIA NUT COOKIES

LEFTOVER CANDY CANES? START CHOPPING!!! THESE ARE WHITE CHOCOLATE MACADAMIA NUT COOKIES WITH A PEPPERMINT SPRINKLING ON TOP FOR GOOD MEASURE!! ♥

3 cups flour

1 tsp. baking soda

3/4 tsp. salt

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup (packed) golden brown sugar

3/4 cup sugar

2 large eggs

1 tbsp. vanilla extract

1 cup dried cranberries

1 cup white chocolate chips

1 cup coarsely chopped roasted (I ROASTED IN THE OVEN) salted macadamia nuts

Directions:

Preheat oven to 350 degrees.

Line 2 baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.

Drop dough by heaping tablespoonfuls onto prepared sheets, spacing 2 1/2 inches apart. Bake cookies until just golden, about 9-11 minutes. Cool on sheets.
If desired, sprinkle with chopped candy cane Andes bits before baking and more when out of the oven!
adapted from Epicurious

MERRY CHRISTMAS EVERYONE! XO

USE RED & GREEN M & M'S TO DECORATE YOUR FAVORITE CUPCAKES!!
CLICK HERE FOR MY FAVORITE VANILLA CUPCAKE RECIPE!

CHOCOLATE DIPPED SHORTBREAD HEARTS

WISHING YOU A MERRY CHRISTMAS FILLED WITH COOKIES AND LOVE! AND MAY THOSE COOKIES BE SHORTBREADS DIPPED IN CHOCOLATE & FILLED WITH RASPBERRY JAM!

1 1/2 cups soft butter

2 C. SUGAR

4 EGGS

1 TSP. VANILLA

5 C. FLOUR

2 TSP. BAKING POWDER

1 TSP. SALT

 

Raspberry jam for filling

Melted chocolate for dipping

Directions

1. Cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F.  Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Cut centers out of half.  Place cookies 1 inch apart on parchment line cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.  put jam on solid shapes. top with cut-out center cookies and dip in chocolate!

MELTING SNOWMEN

JADEN IS EXCITED TO PARTY WITH HIS FRIENDS AT SCHOOL TODAY! IT'S SO WARM OUT THE SNOWMEN ARE MELTING!!! HAHAHAHAAHAHA 

BAKE PILLSBURY SUGAR COOKIES ACCORDING TO PACKAGE DIRECTIONS.  FROST WITH ROYAL ICING OR CANNED ICING THAT WAS HEATED A BIT TO MAKE IT "MELTY.'   ADD HALF A MARSHMALLOW FOR THE HEAD. USE FRUIT ROLLUPS FOR THE SCARVES AND GEL FROSTING FOR THE ARMS AND EYES! A SPRINKLE MOUTH AND I BOUGHT CANDY CARROTS TO ATTACH!

MAKING LATKES WITH MY MOM

HAPPY HANUKKAH

HOW TO: PROCESS POTATOES IN FOD PROCESSOR-GRATE IN ONION AND CHOP SOME IN. ADD FLOUR TO THICKEN & SALT. FRY IN PAN WITH OIL. SERVE WITH APPLESAUCE, SUGAR, AND SOUR CREAM FOR OPTIONS!

CHOCOLATE DIPPED MARSHMALLOWS ON CANDY CANES

THESE ARE BASICALLY A PARTY ON A PEPPERMINT STICK FEATURING CHOCOLATE DIPPED MARSHMALLOWS!

THREAD MALLOWS ON CANDY CANE STICKS (BREAK OFF ROUNDED PART) AND DIP IN CHOCOLATE. DECORATE WITH MELTED RED AND GREEN CHOCOLATE.  ADD SPRINKLES!

LINKED TO PIN IT WEDNESDAY

PLATTER BUILDING IN PROGRESS

Platter Time!

SNOWMAN DECORATING IDEA!

THREAD 2 MARSHMALLOWS ONTO A PRETZEL STICK TO CREATE THE BODY.  FROST AND SPRINKLE YOUR FAVORITE CUPCAKES AND INSERT THE PRETZEL WITH THE 2 MALLOWS ON IT.  ADD PRETZEL STICK ARMS.  A FRUIT ROLL-UP SCARF.  I USED SPRINKLE EYES AND MOUTH.  A MELTING DISK AND PEPPERMINT KISS FOR THE HAT!

HAPPY HANUKKAH!

SECRET RECIPE CLUB....APPLE CRISP

HOT OUT OF THE OVEN!


HAD TO ADD SOME HOMEMADE VANILLA ICE CREAM!


HUBBY GOING IN FOR THE TASTE!

UM...YAH...I THINK WE LIKED IT!!!!!!!!!!! I MEAN ABSOLUTELY LOVED!
FOR THE SECRET RECIPE CLUB THIS MONTH I WAS ASSIGNED THE BLOG, VEGGIE GRETTIE! GRETCHEN IS A CERTIFIED NUTRITION SPECIALIST AND SO THOSE OF YOU WHO READ MY BLOG CAN IMAGINE HOW DIFFERENT OUR 2 BLOGS ARE. I WAS THANKFUL I WAS ASSIGNED GRETCHEN'S BLOG AND THAT SHE DID NOT RECEIVE MINE. SHE MAY HAVE FAINTED PAST ALL OF THE CHOCOLATE, BUTTER AND SUGAR HERE. AS I READ GRETCHEN'S BEAUTIFUL BLOG I FOUND A COMMON INTEREST....YUP! WE BOTH HAVE MANY GLUTEN FREE FEATURES! I DECIDED TO TRY OUT HER APPLE CRISP RECIPE. OF COURSE, I HAD TO VEER A TINY BIT AND USE REGULAR BUTTER. THIS CRISP TURNED OUT AMAZING AND YOU WOULD NEVER KNOW IT WAS GF! THANKS SO MUCH GRETCHEN!!!
RECIPE FROM GRETCHEN (MY PERSONAL CHANGES ARE IN RED)

TOPPING

½ cup gluten free flour mix (I USED KING ARTHUR ALL PURPOSE GF FLOUR)
½ cup organic brown sugar

½ cup Bob’s Red Mill GFree Whole Grain Rolled Oats (not instant)
¼ teaspoon Rumford aluminum free baking powder
½ teaspoon ground cinnamon
¾ of a stick of vegan Earth Balance (I USED BUTTER)

FILLING

4-6 cups sliced apples

Sugar to taste (more for tart apples, less for sweet apples)

2 Tbs. cornstarch

1/3 cup fresh apple cider (I OMITED THIS AS RECIPE DIRECTIONS DID NOT MENTION IT)

½-1Tbs. lemon juice (I OMITED)

Cinnamon to taste

Preheat the oven to 425 degrees. (I HALVED THE RECIPE AND USED AN INDIVIDUAL RAMEKIN SO I BAKED MINE AT 375 FOR 1 HOUR)

Mix together the flour, sugar, oats, baking powder, and cinnamon. Cut the cold Earth Balance into cubes and mix it in to the dry mixture with a pastry cutter or your hands. The goal is to keep the topping crumbly and not mash it into a ball. You want the butter to be distributed evenly throughout the mix so you end-up with a crumble that filled with pea-sized chunks.

Slice the apples and mix them with the sugar, cornstarch, lemon juice, cinnamon. Place the apple mixture into a glass dish. Evenly distribute the topping over the apples.

Bake for 40 minutes. Check to make sure the topping does not get too brown. If the topping is browning too quickly, loosely cover with a piece of foil.

CUPCAKE FUN

HAVE YOU BOUGHT THE CUPCAKE LINERS YET THAT STAY VIBRANT AFTER THEY BAKE? NOW WHY DIDN'T THEY THINK OF THAT 30 YEARS AGO? LOL

GHIRARDELLI FILLED BROWINES-BAKE ALONG WEEK 56

THESE ARE RASPBERRY FILLED CHOCOLATES BUT YOU COULD USE CARAMEL FILLED, STRAWBERRY FILLED OR PEPPERMINT FILLED. OR ANY OTHER FLAVOR....YOU GET THE IDEA!!! MMMMMMM

Ghirardelli Dark Chocolate Caramel Brownies

3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup unsalted butter, melted
1Tablespoons vanilla extract
2 large eggs, at room temperature
1 (3.5 ounce) Ghirardelli Dark & Caramel Bar
9 Ghirardelli Dark & Caramel Squares (from a 5.32 ounce package of individually wrapped chocolate squares)

Preheat the oven to 350 degrees F.

Sift together the flour, cocoa powder and kosher salt into a bowl. Set aside.
In a bowl of a stand mixer, mix together the brown sugar, sugar, melted butter and vanilla extract for about 3 minutes.
Add in the eggs, one a time. Mix until completely combined.

Slowly add in the dry ingredients and mix until just combined.

Line an 8 by 8 inch pan with nonstick foil. Spread half of the brownie batter in the bottom of the baking pan. Set aside.

Take 1 Ghirardelli Dark & Caramel Bar and cut the bar into 8 pieces. (along the creases in the bar, don’t cut through the raspberry centers)

Place the pieces on top of the brownie batter.

Spread the remaining brownie batter on top.

Bake the at 350 degrees F for 30 minutes. Cool on a cooling rack for about 25-30 minutes. At this point the brownies should still be slightly warm but not hot.
Then take 9 Ghirardelli Dark & Caramel Squares and press them very carefully on top of the slightly warm brownies.

Let the brownies cool before cutting. They’re much easier to cut into pieces once they’ve cooled. Enjoy!

ADAPTED FROM GINGERBREADBAGELS.COM

HAND PIPED COOKIES

HAND PIPED COOKIES TAKE A DIVE IN DARK CHOCOLATE!

BEAT 3 EGG YOLKS, 1 3/4C. CONFECTIONERS SUGAR AND 4 STICKS OF BUTTER. ADD IN FLOUR A LITTLE AT A TIME USING A TOTAL OF 4 1/2 CUPS. PUT IN PIPING BAG AND PIPE AWAY. BAKE AT 350 FOR ABOUT 10 MINS. DIP IN CHOC AND SPRINKLES!
RECIPE FROM MY FRIEND EILEEN!

COCONUT MACAROONS JOIN THE COOKIE PLATTERS

ADAPTED FROM INA'S RECIPE....
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! These also look great with a chocolate drizzle across the tops!

THUMBPRINT COOKIES

ALL COOKIE PLATTERS NEED SOME JAM FILLED THUMBPRINTS! THE SPRINKLES CAUSE IMMEDIATE SMILES! ♥ ♥ ♥

My Mom's Thumbprints-love these!!!!!!!!!!!! Thanks Mom xoxo

1 pound butter, softened
1 1/2c. confectioner's sugar
2 tsp vanilla
4 1/2-5c. flour
pinch of salt
jam to fill with-raspberry, apricot...your choice!!!!
sprinkles (optional)
Preheat oven to 350. line pans with parchment paper.
Beat butter, sugar and vanilla. Add salt. Sift the flour and add. I only needed the 4 1/2c. Pinch off small chunks of dough and roll into balls. Roll into sprinkles, Indent top with thumb and add a tsp. of jam. Chill at this point or bake. Bake approx. 15-20 mins.

Twix Blondie Bars

TIME TO UNWRAP!
CHOP, CHOP, CHOP!
MMMMMMMM! TWIX COOKIE BARS!

3/4 cup melted butter

2 1/4 cup brown sugar (I DID NOT PACK IT)

3 eggs

2 1/2 cup flour

2 tsp. baking powder

1 tsp. kosher salt

30 mini Twix bars coarsely chopped + 9 mini Twix reserved for garnish more finely chopped

1 cup semi-sweet chocolate chips

1 tsp. vanilla


Preheat to 350

Line 9x13 baking pan with nonstick foil.

In medium sized bowl combine flour, baking powder and salt, whisking together.

In mixing bowl combine butter and brown sugar on low speed until smooth.

Add eggs one at a time continuing on low speed.

Slowly add the the flour mixture to the butter mixture until just combined.

Add the coarsely chopped Twix and chocolate chips stirring with wooden spoon.

Spread batter into prepared pan and bake approx 25-30 minutes until they are set.


When removed from oven press reserved Twix on top.
Cool in pan for 2-3 hours or overnight.
Recipe is adapted from Cookies & Cups

HAPPY WONKA WEDNESDAY!

YUM YUM TREE

EVERY YEAR WE HAVE A TRADITION (THANKS DEB) CALLED THE YUM YUM TREE! WE BAKE SPECIAL COOKIES AND HANG THEM ON THE TREE. TONIGHT, THE BOYS AND I CAME HOME TO A DARK HOUSE WITH ONE LIT UP SURPRISE IN THE KITCHEN....A BEAUTIFUL PINK YUM YUM TREE WITH WONKA STYLE GOODIES HANGING ON IT. LEAVE IT TO MY HUBBY!!!! ♥ ♥ ♥

LOVE CURES...

LOVE IS...GETTING NOT ONE, BUT TWO SOUP DELIVERIES WHEN HOME SICK! FIRST, HOMEMADE SOUP FROM MY MOMMY!!!! NEXT, HUBBY BROUGHT ME MATZOH BALL SOUP. LOVE CURES ALL BAD COLDS! <3 <3 <3

HOMEMADE TWIX BARS

Shortbread layer
2 sticks salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla
2 cups flour

Caramel layer
20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)

3 tablespoons heavy cream

Chocolate layer
18 ounces milk chocolate, melted (I used

Hershey Bars rather than chips)
1 tablespoon vegetable shortening (optional) - I did not need this-Hershey's melted perfectly

in a double boiler

Directions1) FOR THE CRUST: Preheat your oven to 300°F. Line 9" x 13" pan with nonstick foil

2) In a bowl, beat together the butter, sugar a

nd vanilla. Add the flour. Mix till it comes together.

3) Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4) Prick the crust all over with a fork.

5) Bake 35-45 mins until the crust is lightly golden brown on top and the edges are deeper golden brown. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.
6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

OPTION 1 FOR THE CHOCOLATE LAYER (EASIEST OPTION): Melt the chocolate slowly in the microwave and pour evenly over the chilled caramel layer and spread to coverall of the caramel. Return to the fridge until the chocolate is well set. Cut into bars or squares. It's best to store these bars in the refrigerator but take out a few mins before serving to soften.

OPTION 2 FOR THE CHOCOLATE LAYER (BIT MORE TIME CONSUMING BUT YUMMY): Cut into bars once the caramel has chilled and dip each bar individually into the melted chocolate. Lay on wax paper in fridge until set.

PEANUT BUTTER TRUFFLE COOKIES

HEADING INTO THE OVEN!
AND OUT THEY COME!

Peanut Butter & Chocolate Chip Truffle Swirled Cookies -recipe from picky palate

1 1/2 cups creamy peanut butter

1 1/4 cups powdered sugar

2 sticks unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 tablespoon vanilla extract

2 1/2 cups all purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 1/2 cups chocolate chips

1. Preheat oven to 350 degrees F. and line a large baking sheet with non-stick cooking spray.

2. Place peanut butter and powdered sugar into a large bowl and mix to combine. I used my hands for a quicker mix. Press into an 8×8 inch baking pan that has been lined with foil, sprayed with cooking spray. Place in freezer for at least 30 minutes.

3. Place butter and sugars into the bowl of a stand or electric mixer, mix to combine. Add eggs and vanilla, mix to combine.

4. Place flour, salt and baking soda into a large bowl, mix to combine. Slowly add to wet ingredients along with chocolate chips, just mixing until combined.

5. Remove peanut butter truffle pan from freezer and cut into cubes. They will not be perfect, I even tore some apart with my hands. Just as long as they are in chunks, you are fine. Once cut up, I put back in freezer for about 10 minutes.

6. Add peanut butter truffle chunks to your cookie dough, mix on low for just a couple turns of the mixer, the idea is you want chunks and swirls throughout the dough so you bite into nice bits of peanut butter truffle.

7. Scoop dough onto prepared baking sheet about 1 inch apart and bake for 10-13 minutes, until cooked to your preference. Let cool for 10 minutes on baking sheet then transfer to cooling rack to cool completely.

Makes 3-4 dozen cookies

WHITE CHOCOLATE LEMON RASPBERRY CANDY CUPS

HERE IS MY TASTE TESTER SHOWING YOU THE INSIDE!!! MMMMMM!!!!!

MAKE THE LEMON FILLING THE DAY BEFORE:

• 1 cup white chocolate
• 5 Tbsp. butter
• 3 Tbsp. heavy cream
• pinch salt
• ZEST from 2 lemons, finely zested

1. Melt chocolate, butter and cream in a microwave. Stir until smooth.
2. Stir in salt. Allow to cool slightly before covering with plastic wrap. Refrigerate for 4 hours or overnight is best.

To assemble:

MELT SEMISWEET CHIPS AND BRUSH MINI MOLDS WITH THE MELTED CHOCOLATE COVERING THE SIDES AND BOTTOM. CHILL. Add a tsp of the lemon filling in the center of each mold and a tsp. of rasp jam. Cover entire top with more melted chocolate & chill.

HAPPY WONKA WEDNESDAY EVE!

PEPPERMINT BARK MEETS DOUBLE CHOCOLATE COOKIES

RECIPE COMING SOON

BEST GF HOMEMADE PASTA!

ADVICE: AFTER CONSUMING A POUND OF CARAMEL TOFFEE & PECAN FUDGE FOR DINNER, YOU SHOULD BALANCE IT OUT WITH HOMEMADE PASTA FOR DESSERT! THIS BATCH IS GLUTEN FREE BUT YOU WOULD NEVER KNOW IT! TOSS IN SOME ROASTED CAULIFLOWER, TOASTED ALMONDS & OLIVE OIL AND YOU'RE READY TO EAT!!!! ♥

HOMEMADE GLUTEN FREE RIGATONI!!
BEST GF RECIPE EVERRRRRRRRR!
2 1/2 CUPS KING ARTHUR GF FLOUR
1T. OLIVE OIL
1 TSP XATHAN GUM
1 TSP. KOSHER SALT
5 EGGS
1 YOLK
MIX ALL IN YOUR KITCHEN AID. REST 20 MINUTES COVERED. PROCESS THROUGH PASTA MAKER. FREEZES WELL. DOUBLES WELL, TOO!

HANDS DOWN....THE. BEST. FUDGE. EVERRRR!

BE AFRAID! BE VERY AFRAID!!! THIS FUDGE IS KILLER! BEST. FUDGE. EVERRRRRR!!!!!!!!!!
CARAMEL, TOFFEE & TOASTED PECANS! ♥ NEED I SAY MORE?

Ingredients:
3 cups NESTLE white chocolate chips
1 can EAGLE sweetened condensed milk
7 OUNCES Kraft's Caramels (1/2 BAG), I melted in microwave with 1T. heavy cream!!!
1/2 cup, coarsely chopped pecans (I TOASTED them in the oven at 350 for a couple of minutes!!! ADDS AWESOME FLAVOR!)
1/3 cup toffee bits

1. In a small pot, combine white chocolate chips and the sweetened condensed milk over low until smooth.

2. Pour into a 9x9 dish lined with nonstick foil.

3. Pour the caramel you melted in the microwave over the fudge and use an offset spatula to swirl a design through the fudge. Cut all the way down through the bottom.

4. Add the toasted pecans and toffee bits and swirl them through just a drop.

5. Chill for at least an hour. Cut into squares and enjoy!

Recipe adapted from Something Swanky
LINKING UP AT http://chef-n-training.blogspot.com/

BARK MEETS COTTON CANDY

CAKE BATTER BARK.....MADE FROM WHITE & DARK CHOCOLATES IS SERVED OVER A BED OF PINK COTTON CANDY!

LINE AN 8 INCH PAN WITH NONSTICK FOIL. MELT 7 OUNCES DARK CHOC CHIPS AND SPREAD IN PAN. CHILL TILL FIRM. MELT 7 OUNCES WHITE CHOCOLATE AND STIR IN 1T. FUNFETTI CAKE MIX. POUR OVER THE DARK CHOCOLATE-ADD A TON OF SPRINKLES AND CHILL. CUT INTO PIECES AND SERVE OVER SOME COTTON CANDY!

CANDY COOKIES!

1 cup soft butter
3/4 Cup packed light brown sugar
1 c. granulated sugar
2 large eggs
1 T. vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips, semisweet or dark
candies of your choice, chopped

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Place onto a parchment lined baking sheet and bake cookies 9-13 minutes or until cookies are golden. ONCE OUT OF THE OVEN, IMMEDIATELY PRESS THE Candies of your choice into the cookies!!!! Let cool for 5 minutes before transferring to cooling rack.
Makes about 2 dozen VERY LARGE Cookies (Recipe adapted from Picky Palate)

FLOURLESS PEANUT BUTTER COOKIES WITH TOFFEE!!!!!!!

FLOURLESS PEANUT BUTTER COOKIES

ELECTRIC MIX:

1 1/4C. PEANUT BUTTER

1 1/4C. BROWN SUGAR

1/2TSP. BAKING SODA

1 EGG

1/2TSP. VANILLA

ROLL INTO BALLS. PLACE ON PARCHMENT AND BAKE AT 350 11-13 MINUTES. LET COOL ON SHEETS. WILL FLATTEN AS THEY COOL.

ONCE COOL, DIP IN MELTED DARK OR MILK CHOCOLATE AND SPRINKLE ON TOFFEE BITS. MMMMMM!!!

LINKING THIS UP AT http://thatskinnychickcanbake.blogspot.com/2011/12/cookie-bloghopcaramel-chocolate.html

GLUTEN FREE FRIDAY!

BUTTER MELTING INTO PIPING HOT POPOVERS!!!!!

Ingredients

• 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
• 1 1/2 cups GLUTEN FREE BISQUICK flour
• 3/4 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1 1/2 cups milk, at room temperature

Directions

Preheat the oven to 425 degrees F.

Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.