MINI CADBURY CREME EGG BARK

So Simple! Melt chocolate-I used Classen's disks. Lay on an 8x8 pan covered with nonstick foil.  Top with halved Cadbury eggs!!!!  Chill and break apart with hands.
Inspired by Cravings of a Lunatic

SWEET POTATOES TOPPED WITH MINI MARSHMALLOWS

ROAST SWEET POTATOES ON A COOKIE SHEET IN THE OVEN AT 400 DEGREES FOR 45-60 MINS OR UNTIL THEY PIERCE VERY EASILY IN THE CENTER.  SLICE OPEN, ADD BUTTER AND A LIGHT SPRINKLE OF SALT.  TOP WITH LOTS OF MINI MARSHMALLOWS AND BROIL JUST UNTIL TOASTY ABOUT 2 MIN-KEEP AN EYE ON THEM!!!!

S'MEEPS!

EASTER WOULDN'T BE THE SAME WITHOUT THESE LITTLE TREATS! MOVE OVER S'MORES...WE'RE MAKING S'MEEPS!!!!  

I USED SOME GODIVA CHOCOLATE SQUARES FOR THIS BUT HERSHEY WORKS GREAT TOO!!!

JUST MICROWAVE THE CHOCOLATE SQUARE ON 1 GRAHAM CRACKER SQUARE FOR A FEW SECONDS UNTIL MELTY.  ON A SECOND GRAHAM, MICROWAVE A PEEP FOR JUST 3-5 SECONDS...MINE EXPANDED QUICKLY SO BE CAREFUL.  SANDWICH TOGETHER AND ENJOY!!

kilwins

What's your pick?

TIE DYE EGGS

WE HIGHLY RECOMMEND THE TIE DYE EGG KIT!! SO FUN AND VERY EASY! NO VINEGAR NEEDED!!!!  FOUND THIS AT MICHAELS!!

PEEPCORN!!!

 
white chocolate
bag of microwave popcorn, popped
PEEPS!
spring m & m's
sprinkles

Lay popped popcorn on cookie sheet-remove any unpopped kernels.  Pour on the melted white chocolate and begin tossing lightly to miss. Sprinkle on m & m's and sprinkles. Add Peeps!

MORE MACAROONS....DIPPED IN CHOCOLATE OF COURSE!!

IT IS STARTING TO LOOK LIKE A MACAROON FACTORY IN MY KITCHEN THESE DAYS!!! LOTS OF REQUESTS FOR MACAROONS THIS WEEK!!!!

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!!! Add a chocolate drizzle across the tops!

BROWNIES TOPPED WITH HOMEMADE CADBURY CREME FILLING & A MILK CHOCOLATE GLAZE

LOVE CADBURY CREME EGGS? THIS IS FOR YOU!!!!

START BY MAKING THESE EASY BROWNIES:
SIMPLE, DELICIOUS, ONE BOWL BROWNIES 2 eggs
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder

1/2 cup (1 stick) butter
1 cup plus 2 Tablespoons sugar 
3/4 cups all purpose flour
Directions:

Preheat oven to 350 and line 8"x8" pan with nonstick foil. In a large bowl, add eggs, and beat with cocoa, salt, baking powder.  Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour to batter and stir until fully incorporated. Spread batter into prepared pan. Bake brownies about 35-40 minutes or until inserting a toothpick leaves only moist crumbs. Cool Completely-I stuck them in the freezer!

Recipe Adapted from King Arthur Flour 

Cadbury Creme Filling (recipe for filling & glaze adapted from Love and Olive Oil) 

For Cream Filling:
1/4 cup light corn syrup
2 tablespoons soft butter
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar
I also needed a splash of heavy cream to make it spreadable but don't use more than a tablespoon or it will be too runny.
Electric mix all of the above.  Pour most on top of cooled brownies and spread.  Tint the remaining bit yellow like the yolk and pour on top of the white.  Use spatula to swirl the two colors.  Return to freezer until set.

For Glaze:
3 ounces milk chocolate chips
2 tablespoons butter
Microwave both until smooth and spread on top of the brownies.  Chill again before cutting. Top with Cadbury mini eggs!

SIMPLE, DELICIOUS, ONE BOWL BROWNIES

SIMPLE, DELICIOUS, ONE BOWL BROWNIES
2 eggs
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder

1/2 cup (1 stick) butter
 1 cup plus 2 Tablespoons sugar
  3/4 cups all purpose flour


Directions:

Preheat oven to 350 and line 8"x8" pan with nonstick foil.
In a large bowl, add eggs, and beat with cocoa, salt, baking powder.  Stir until fully combined and smooth.
In the microwave, melt butter. When melted, add sugar, and stir to combine.
Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour to batter and stir until fully incorporated.
Spread batter into prepared pan.
Bake brownies about 35-40 minutes or until inserting a toothpick leaves only moist crumbs.
Cool and cut. Recipe Adapted from King Arthur Flour 

BROWNIES STUFFED WITH CADBURY CREME EGGS

2 eggs
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder

1/2 cup (1 stick) butter
 1 cup plus 2 Tablespoons sugar
  3/4 cups all purpose flour
16 cadbury mini creme eggs

Directions:

Preheat oven to 350 and line 8"x8" pan with nonstick foil.
In a large bowl, add eggs, and beat with cocoa, salt, baking powder.  Stir until fully combined and smooth.
In the microwave, melt butter. When melted, add sugar, and stir to combine.
Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour to batter and stir until fully incorporated.
Spread batter into prepared pan.  Push in cadbury mini eggs.
Bake brownies about 35-40 minutes or until inserting a toothpick leaves only moist crumbs.
Cool and cut. Recipe Adapted from King Arthur Flour 

Cadbury Egg idea inspired by Roxana's Home Baking

CHEESECAKE FACTORY!!!

FRESH WHIPPED CREAM!!

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

• 2 tablespoons cold water
• 1 1/4 teaspoons unflavored gelatin
• 1 1/2 cups chilled heavy cream
• 3/4 cup 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.

COOKIE DOUGH & CARAMEL CHOCOLATE CHIP COOKIE BARS

I AM LOVING MY NEW CAMERA? WHAT DO YOU THINK? DO THESE SHOTS LOOK BETTER THAN USUAL????? 

STEP 1:
CRUST:
8 OUNCES PILLSBURY SUGAR COOKIE DOUGH

PRESS THE DOUGH INTO AN 8X8 PAN LINED WITH NONSTICK FOIL AND BAKE AT 350 FOR 15-18 MINS UNTIL LIGHTLY GOLDEN.  LET COOL.

CARAMEL LAYER:
25 KRAFT CARAMELS
2 TABLESPOONS HEAVY CREAM
PLACE CARAMELS & CREAM IN A MICROWAVE SAFE DISH AND HEAT UNTIL SMOOTH.  POUR OVER THE COOLED CRUST AND CHILL IN FRIDGE UNTIL SET.

COOKIE DOUGH LAYER:
4 TABLESPOONS VERY SOFT BUTTER
1/4 CUP SUGAR
1/2 CUP LIGHT BROWN SUGAR
3/4 CUP FLOUR
2T. HEAVY CREAM
EXTRA LARGE HANDFUL OF MINI CHOCOLATE CHIPS
MIX ALL OF THE ABOVE TOGETHER AND GENTLY FLATTEN A PIECE AT A TIME AND LAY IT ACROSS THE CARAMEL.  CHILL AGAIN.

CHOCOLATE GLAZE:
4 OUNCES CHOCOLATE CHIPS
1 TABLESPOON BUTTER
PEANUT BUTTER CUPS, CHOPPED
MICROWAVE THESE 2 TOGETHER AND POUR OVER THE COOKIE DOUGH.  ADD CHOPPED REESE'S PEANUT BUTTER CUPS FOR DECORATION!

INSPIRED BY The Cookie Dough Lover's Cookbook

FLOURLESS CHOCOLATE CAKE TRIFLE WITH HOMEMADE SALTED CARAMEL, WHIPPED CREAM & TOPPED WITH CHOCOLATE DIPPED COCONUT MACAROONS

A PERFECT DESSERT FOR PASSOVER OR ANY OF THE OTHER 364 DAYS OF THE YEAR!!!

FLOURLESS CAKE PART: PREHEAT OVEN TO 375. LINE A 9X13 PAN WITH NONSTICK FOIL. 

IN MICROWAVE MELT: 
8  OUNCES BITTERSWEET CHOCOLATE CHIPS 
2 STICKS BUTTER

ONCE MELTED, ADD:
1 1/2C. SUGAR 
6 EGGS
WHISK WELL.

ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
POUR IN PAN AND BAKE 25 MINUTES-30 MINS. COOL AND REFRIGERATE UNTIL USING.THEN, CUT INTO BITE SIZE SQUARES.


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!!

  
WHIPPED CREAM: 

• 4 tablespoons cold water
• 2 1/2 teaspoons unflavored gelatin
• 3 cups chilled heavy cream
• 1 1/2 cup 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. 

MACAROONS: 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!!! Add a chocolate drizzle across the tops! 

ASSEMBLY:  LAYER CAKE PIECES, CARAMEL, WHIPPED CREAM AND REPEAT UNTIL YOU REACH THE TOP OF THE TRIFLE DISH.  TOP WITH THE CHOCOLATE DIPPED MACAROONS!! 

CARAMEL MATZOH...SHOULD BE ILLEGAL

TALK ABOUT TRANSFORMING A SHEET OF MATZOH! WE POUR ON HOT CARAMEL FIRST, THEN TOP IT WITH CHOCOLATE CHIPS AND SPRINKLES...AND IN THIS CASE, JELLY RINGS!!!

LINE A LARGE JELLYROLL PAN WITH NONSTICK FOIL!!! LAY MATZOHS ON TOP COVERING ALL THE SPACES.
IN A POT MELT:
2 STICKS BUTTER
1C. LIGHT BROWN SUGAR
BRING TO A BOIL AND COOK STIRRING FOR 3 MINUTES.
POUR THIS OVER THE MATZOHS AND SPREAD EVENLY. BAKE 15 MINUTES AT 375. REMOVE FROM OVEN AND SPRINKLE ON 1C. CHOCOLATE CHIPS. SIT 5 MINUTES TO SOFTEN AND THEN SPREAD. ADD TOPPINGS AND CHILL IN FRIDGE TILL FIRM. CRACK INTO PIECES BY HAND!!!

THE ONLY SALTED CARAMEL RECIPE YOU'LL EVER NEED

BEST SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
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 liquify.

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!! Makes 2 cups

ADAPTED FROM MANU'S MENU

CHOCOLATE DIPPED COCONUT MACAROONS

 

PASSOVER CALLS FOR CHOCOLATE DIPPED COCONUT MACAROONS...MY HUBBY'S FAVORITE!!!!  THESE ARE HOT OUT OF THE OVEN AND THEN HAVING THEIR CHOCOLATE BATH. 

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!!! Add a chocolate drizzle across the tops!

LOVE AT FIRST PEEP....ON A SKATEBOARDING DATE!

WHEN MY FRIEND DEBBIE SENT ME A PICTURE OF SKATEBOARDING PEEPS I KNEW I HAD TO RECREATE THEM FOR MY BOYS.  HERE IS MY TAKE...A BIG HIT IN MY HOUSE!!! THANKS DEB!!!! ORIGINALLY SEEN AT SWEETSIMPLESTUFF.COM
I USED MELTED CHOCOLATE AS THE GLUE TO ADHERE EVERYTHING!!! LOVE HER NECKLACE, TOO! LOL

CRUISIN' WITH MY PEEPS!

No more Hostess Twinkies so I had to buy the fake kind...you know the ones they sell at the gas stations in the snack aisles hahaha!!!!  They still did the trick!!!! 

INSPIRED BY CRAFT GOSSIP