S'mores Candy

All the components of s'mores, graham crackers, chocolate and marshmallows are combined in this sinfully delicious candy!

I have to admit, this month's Secret Recipe Club reveal really snuck up on me!  I was excited when I got my assignment and almost immediately headed over to check out Desi's site, Steak N Potatoes Kinda Gurl.  I've been reading Desi's blog for a long time, and a couple months ago she made one of my recipes for reveal day.  I love to read about the restaurants she goes to and her recipes are delicious!

I picked out a few recipes that caught my eye...and then forgot about it.  Oops!  Then I got an email on Friday reminding me that my reveal day was on Monday!  I knew it was the 21st, I just hadn't realized that it was so close.

Anyway, I looked back over my list of recipes I'd chosen from Desi's blog, and was drawn back to these Graham Cracker S'mores Candies.  We are camping this week, and so my mind is on packing and camp food.  You have to have s'mores when you're camping, so this snack was absolutely perfect.

These candies are so easy to make.  They were done in about 15 minutes.  I could hardly wait for them to cool down enough so I could try one!  The caramel mixture seeps into the graham cracker transforming it into a delicious toffee.  Then the marshmallows and chocolate melt and get all gooey.  The only change I made was to use chocolate chips instead of pieces of a chocolate bar, because my chocolate bars were packed for camping. This candy is perfection!

S'mores Candy

Ingredients:
12 graham crackers
3/4 cup butter
3/4 cup brown sugar
3 cups mini marshmallows
1 cup chocolate chips

1.  In a small saucepan, melt the butter.  Add the brown sugar and stir until the mixture comes to a boil, about 4-6 minutes.

2.  While the caramel is heating, line a baking sheet with foil.  Place graham crackers evenly on the foil, covering the bottom of the pan.

3.  Pour the caramel evenly over the crackers.

4.  Bake at 350 for 5-6 minutes, until bubbly.

5.  Remove from oven and top with marshmallows and then chocolate chips.

6.  Return to oven for 2-3 minutes, until marshmallows soften and puff up.

Cool completely and cut into squares.  Store in an airtight container with waxed paper between the layers of candy.

Source: Steak N Potatoes Kinda Gurl

An InLinkz Link-up

Rainbow Cupcakes

These fun and easy to make Rainbow Cupcakes bring a hint of spring into your home...and your tummy!

Does anyone else have Spring Fever?  We've had a few days of really beautiful warm weather, and now it's back to cold and rainy.  I feel like I should be in Washington for as cloudy as it is, but this is Michigan.  In fact, yesterday there was a nearly 20 degree temperature difference from the morning to the evening, and the temperature went the wrong way...down.

Anyway, they say that April showers bring May flowers and that is true!  We just finished celebrating Tulip Time where I live and though the week started out with just a bunch of flower buds, it ended up with a lot of gorgeous blooms.  All the rain had something to do with that of course, so I can't be too disappointed with the rain.

And with rain comes rainbows!  I love rainbows.  They're so beautiful and a wonderful reminder of God's promise to us.

These rainbow cupcakes are so fun and easy to make!  I created them for my work's intern celebration last month. They're so happy looking and great for a celebration.  My co-workers loved how they looked and raved about the taste too.

As you can see in the picture, I also created a few cupcakes with eggs.  Bird's eggs are another wonderful reminder of Spring!

I used my favorite boxed cake mix--funfetti for the cupcakes, but you could use any recipe you want.  For the frosting, I again went simple and used an can of frosting along with a package of Duncan Hine's frosting creations in cotton candy flavor to get the blue color for the sky.  I added in a couple drops of yellow food coloring for the green grass.  Then I cut a few Airheads Xtreme Sour Belts Candy in half and curved them to form the rainbows.  Marshmallows made the perfect clouds.  The bird's eggs are simply Cadbury Candy Coated Mini Eggs (yes, I do buy the big bag!)

These cupcakes are sure to be a show stopping dessert on your table too!

Rainbow Cupcakes

Makes 24

Ingredients:
24 cupcakes, baked and cooled
1 can vanilla frosting
1 packet Duncan Hine's Frosting Creations Cotton Candy flavor
12 Airheads Xtreme Sour Belts Candy
1 bag mini marshmallows

1.  Mix together the frosting and the Frosting Creations packet until the color is evenly distributed.

2.  Spread the frosting onto the cupcakes.

3.  Cut Airhead candies in half.  Fold into an arc and place each end into the cupcake.

4.  Place 3 mini marshmallows at the base of each candy.  This forms clouds but also provides support to keep the rainbow in place.

If you want to make the bird's eggs cupcakes:

Ingredients:
24 cupcakes, baked and cooled
1 can vanilla frosting
1 packet  Duncan Hine's Frosting Creations Cotton Candy flavor
3 drops yellow food coloring
96 Cadbury Candy Coated Mini Eggs

1.  Mix together the frosting, Frosting Creations packet, and food coloring until the color is evenly distributed.

2.  Spread the frosting onto the cupcakes.

3.  Place 3 candy eggs in the center of each cupcake.

You can also make any combination of rainbow and bird's eggs cupcakes.  Just make the amount of rainbow cupcakes you want before adding in some yellow food coloring to the frosting and making the rest bird's eggs!

Inspired by: All You

This post contains affiliate links.

Frosted Marshmallow Eggs

These adorable Frosted Marshmallow Eggs are the perfect Easter treat!  They're sugary, covered in sprinkles, and perfect for kids.

It's that time of the year when we are surrounded by sweets, particularly sugar coated marshmallows.  Rather than attempt another peeps project, I decided to go with marshmallows that were already created.  However, if you want a good chuckle, feel free to check out my Homemade Marshmallow Walruses Peeps.  And then check out my Marshmallow Bird's Nests, just so you can see that my marshmallow piping skills have improved! :)

I purchased a bunch of spring sprinkles on clearance last year.  The good thing about sprinkles is that they last forever!  Since I purchased them at the end of the season, I didn't have much of a chance to use them last year, so I thought before I miss Easter again this year, I better get busy.

This recipe couldn't be any more simple!  Take your marshmallow egg (or regular marshmallow if you can't find shapes) and cover it with a layer of frosting.  I flavored mine with a packet of Duncan Hines frosting creations.  I used bubble gum flavor, because who doesn't want to go over the top sweet?  You can use any flavor you wish, or just use plain frosting.  Then cover the frosting with sprinkles.  Let the frosting harden and viola, you have a cute spring snack!

Frosted Marshmallow Eggs

Ingredients:
1 bag of Marshmallow eggs
1 container of vanilla frosting
1 packet Duncan Hines frosting creations flavor mix
sprinkles

1.  Combine the frosting and frosting creations.

2.  Spread frosting on the marshmallows and cover with sprinkles.

3.  Place marshmallows on a piece of waxed paper and allow the frosting to dry.

Store in an airtight container.

Oreo Cookie Ball Santa Hats

These adorable Santa Hat Oreo Cookie Balls are sure to get you in the Christmas spirit!

This past Saturday was our 3rd annual Christmas Cookie Exchange at my mom's friend's house.  As in the years past, everyone brought gorgeous cookies!  We enjoyed a delicious lunch, good company, and fun cookies.  Though I have to say, the newest addition to our group absolutely stole the show! 

I don't think anyone minded though!

If you've been anywhere on social media (especially Pinterest!) since October, I'm sure you've seen all kinds of Christmas cookie ideas.  I spent a good amount of time looking for the perfect cookie to bring to the cookie exchange.  When I saw these Santa Hats, I knew I had scored! I'd previously made S'mores Thumbprint Cookies and Christmas colored Swirl Cookies, so I wanted to keep my tradition of creative cookies.

I do have to admit that these cookies were much more time consuming than I had expected.  However the cuteness factor made it worthwhile, and they are pretty tasty too!  Though time consuming, the method of making these cookies is quite simple.  Mix together crushed cookies and cream cheese, shape into hats, dip in melted chocolate, and then decorate.  I had fun making them and I think you will too!

Oreo Cookie Ball Santa Hats

Makes 18-20 cookies

Ingredients:
1 package Oreo cookies
1 package cream cheese
2-3 cups Red Candy Melts
1 cup White Candy Melts
18-20 mini marshmallows
white sprinkles (optional)

1.  Crush the Oreo cookies in your food processor. (Depending on the size of yours, you may need to do this in batches.)

2.  Combine the crushed cookies and cream cheese in a medium bowl.  You can use a mixer or your hands (like I did!)

3.  Scoop out cookie "dough" and roll into 1" balls.  Then pinch the top of the balls into a cone shape.

4.  Place formed hats on a parchment lined cookie sheet and place in your freezer for about an hour.

5.  In a microwave safe measuring cup, melt the red candy melts.  I usually do mine for a minute and then additional 15 second increments until the candy has melted and can be stirred smooth. (Actual time may depend on your microwave.)

6.  Dip each cookie hat into the melted red candy, allow the excess coating to drip off, and then place the cookie back on the cookie sheet until the candy hardens.

7.  While the red candy is hardening, melt the white candy melts.

8.  Dip the bottoms of the hats in white candy.  Return to the cookie sheet to harden.

9.  If desired, moisten the marshmallows with water and then roll in white sprinkles.  (I just got my fingertips wet and then touched the marshmallows to moisten them.)

10.  Dip one side of the marshmallow in the white candy and then attach it to the top of the red hat.

Store in an airtight container in the fridge.

Source: Shugary Sweets

Cookie Turkeys

These cookie turkeys are a fun and delicious holiday treat!

What are you thankful for?  Today especially, I am thankful for our veterans and all those who have served our country.  Be sure to thank a veteran today!  I have so many more things to be thankful for: my husband and beautiful baby girl, our families, our home, good jobs, my friends.  The list could go on and on.  I hope that you'll take some time this month to really reflect on what you have and be thankful for it!

These cookies are a fun Thanksgiving treat!  I made them by myself, but if you have kids, I think it would be a fun activity for them.  The concept is simple: an Oreo cookie coated in chocolate and decorated with candies to look like a turkey!

I listed amounts for the ingredients, but you really don't have to abide by those.  You can easily make more or less, just adjust the amount of chocolate based on the number of cookies you want to make. You can purchase the Candy Eyeballs online or at a local craft store.

My dad saw these cookies sitting on my counter the other day when he came over to babysit.  He said something like 'Oh, those cookies look like turkeys!' Well...that was the goal, so it looks like I was successful!

Cookie Turkeys

Ingredients:

8 Oreo cookies
1/2 cup chocolate chips
40 candy corn pieces
16 Wilton Candy Eyeballs

1. Place cookies on a piece of waxed paper.

2. In a microwave safe bowl, melt the chocolate chips in 30 second increments until it can be stirred smooth.

3. Spoon approximately 1 Tablespoon of melted chocolate over each cookie. It should spread on its own over the cookie, but if it doesn't, you can spread the chocolate with a knife.

Alternatively, you could dip the entire cookie into the chocolate.

4. Press 4 candy corn pieces around the edge of the cookie, point side facing in, as the feathers.

5. Add the candy eyes and the beak (the tip of a candy corn).

6. Allow the chocolate to set before serving or storing.

Store in an airtight container.

If you like this recipe, you might also enjoy this Fruit Turkey:

This post contains affiliate links.

S'mores Fudge

The calendar says still summer, but the weather says fall around here! The air is cooler and has a crisp feeling. Football season is in full swing and the leaves on the trees are starting to change. Fall is here!

In our house, that means apple cider, sweatshirts, and bonfires.  In fact, just this weekend, Mike and I had our very first bonfire!  We didn't have any time to have one this summer, and we weren't quite sure if it was safe while I was pregnant.  Mike had a craving for a meal cooked over the fire, so once Summer went down for her nap, we headed outside to the fire!  I plan to share a couple recipes we made later this week.

If you're craving the tastes of summer and fall, look no further than this decadent S'mores Fudge!  The elements of the perfect s'more--graham cracker, marshmallow, and chocolate, come together in this dessert you can eat anytime.  No fire needed!

S'mores Fudge

Makes approximately 25 pieces

Ingredients:
Crust:
4 sheets graham crackers
1/4 cup sugar
2 Tablespoons butter, melted
Chocolate Fudge Layer:
1-1/2 cups milk chocolate chips
1/2 teaspoon vanilla
1/2 can sweetened condensed milk
Marshmallow Layer
1 cup white chocolate chips
1/2 cup marshmallow fluff
1/2 can sweetened condensed milk

1.  Crush the graham crackers and mix in the sugar and melted butter.

2.  Pour crust into an 8"x8" pan that has been lined with aluminum foil (allow foil to overhang the edges of the pan).  Press the crust down to make an even layer.

3.  Bake the crust at 375 for 15 minutes, until the edges are golden brown.

4.  Melt the chocolate chips in a small pan over medium heat.

5.  Add half the can of sweetened condensed milk (just eyeball it, no need to measure) and the vanilla and stir until smooth.

6.  Pour the chocolate layer over the graham cracker crust.

7.  Melt the white chocolate chips in a small pan over medium heat.

8.  Add in the marshmallow fluff and remaining sweetened condensed milk and stir until smooth.

9.  Pour the marshmallow layer over the chocolate layer.

10.  Refrigerate the fudge overnight.  Then, remove the fudge from the pan using the foil overhang.  Remove the foil and cut the fudge into even squares.

Store fudge in an airtight container in the fridge.

Source: Wine and Glue

Worms in the Dirt Dessert

I've heard that over the course of your lifetime, you can consume as much as one pound of dirt!  For most of us, it's not intentional but comes from particles in water, unwashed fruits, and (of course) the food we eat after dropping it on the ground.  So much for the 5 second rule...  Are you sufficiently grossed out yet?  I hope you've at least stuck around to find out why I am talking about dirt...

Here's a recipe for dirt that I would be happy to willingly eat!  These Worms in the Dirt Dessert cups have been around forever.  They often made their appearance at class parties when I was younger, and recently, we had them at a friend's baby shower.  The theme was Peter Rabbit and we all know how much he loved to steal veggies from Mr. McGregor's garden! 

I made these for our Memorial Day cookout.  I'm not sure what made me chose this dessert, except that I wanted something individually portioned and unique.  They are so easy to make, and they look so fun.  Not to mention, they taste pretty good too!

Worms in the Dirt Dessert

Serves 4

Ingredients:
1 (3.9 ounce) package instant chocolate pudding
2 cups cold milk
10 Oreo cookies, crushed
16 gummy worms
4 clear plastic cups

1.  Whisk pudding powder and milk together until the powder is dissolved.

2.  Reserve 1/4 cup of the crushed Oreos and mix the rest into the pudding.

3.  Evenly divide the pudding between 4 clear plastic cups.

4.  Sprinkles reserved crushed Oreos on top of the pudding cups.

5.  Place 4 gummy worms on top of each cup of "dirt".

Refrigerate until you're ready to serve. 

Peanut Brittle

What a weekend!  Mike finally had Saturday off from work and we had plans for a lot of yard work that needed done around our house.  Apparently, it wasn't all meant to be, as Mike woke up not feeling well and then it rained most of the morning.  We were able to get a few things accomplished, but our list is still long.  Anyone up for some manual labor?

The plus side of the poor weather was that we got to enjoy some quality time together, including a date night!  It's been so long since we've done that.  Then on Sunday, we got to spend time with both of our fathers.  Quality time seems to be the best gift you can give someone, and I'm so thankful for both my dad and my father-in-law.

It just so happens that one of my dad's favorite snacks is peanut brittle.  It worked out perfectly because I found a delicious looking recipe on Gloria's blog, The Ginger Snap Girl.  I was able to make Peanut Brittle for my dad for Father's Day, as well as make the recipe from this month's Secret Recipe Club assignment.

While there were quite a few delicious looking recipes on Gloria's blog, I'm really happy that I made this candy.  It came together perfectly, and has the perfect ratio of peanuts and candy.  I did leave out the cinnamon and cayenne pepper from Gloria's recipe, so I would have a more typical version of peanut brittle.  I believe this is the first time I've made peanut brittle (though I've helped my parents before) and I now have a go-to recipe for this candy!  Plus, my dad loved it, so I know it was good!

Peanut Brittle

Ingredients:
1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1-1/2 cups peanuts
2 Tablespoons butter, softened
1 teaspoon baking soda

1.  In a medium saucepan, combine the sugar, corn syrup, salt, and water.  Cook, stirring constantly until the sugar is dissolved.

2.  Continue cooking the mixture, stirring frequently, until it reaches 275 degrees (use a candy thermometer to keep track of the temperature). 

3.  Add the peanuts to the sugar mixture and continue to cook until the temperature reaches 300 degrees.

4.  Remove the pan from the heat and immediately stir in the butter and baking soda. 

5.  Pour candy mixture onto a baking sheet that has been lined with parchment paper.  Spread with a greased spatula if necessary (mine spread out on its own).

6.  Cool the brittle for at least 3 hours, until hard, before breaking into pieces. 

Brittle can be stored in an airtight container at room temperature.  However, if it is humid (like my house was), I would recommend storing the brittle in the fridge, otherwise it will become sticky!

Source: The Ginger Snap Girl

Cosmic Brownies

It was really no contest when it came to deciding which recipe I was going to make for this month's Secret Recipe Club.  As I browsed through Jess's list of recipes at Life's Simple Measures, I was immediately drawn to her recipe for Cosmic Brownies.  She has a plethora of delicious looking baked goods, but like I said once I saw this recipe, there was no turning back.

You see, one of the staples in Mike's lunch is a package of Cosmic Brownies.  He's been eating a package nearly every day since high school.  Really healthy, I know!  Actually, he hasn't had nearly as many since we've been married since I don't buy them for him all the time.  But when I saw a recipe so I could make them at home, I was sold!

I made these brownies for dessert for our small group.  Everyone enjoyed them, but agreed that they are quite rich.  If you look at the picture below, you'll see that I did a really bad job of cutting the brownies into even squares.  However, it worked out in the long run because those small pieces on the edge were just the perfect size for brownies this rich!

Cosmic Brownies

Makes 1 9x13" pan of brownies

Ingredients:
1 cup sugar
2/3 cup brown sugar
3/4 cup butter, melted
2 Tablespoons milk
2 eggs, room temperature
2 teaspoons vanilla
1-1/3 cup flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup heavy cream
8 ounces semi-sweet chocolate chips

1/4 cup chopped M&M candies (or topping of your choice)

1.  In a large bowl, whisk together the sugar, brown sugar, melted butter, milk, eggs, and vanilla.

2.  Add in the flour, cocoa powder, baking powder, and salt and stir until just combined.

3.  Pour the batter into a greased 9x13" pan.

4.  Bake at 350 for 18-20 minutes, until a toothpick inserted in the center of the brownie comes out mostly clean.  Allow the brownies to cool.

5.   While the brownies are cooling, make the ganache topping:  Pour heavy cream into a microwave-safe liquid measuring cup and microwave the heavy cream for 1 minute, until hot.

6.  Add chocolate chips to the hot heavy cream and allow it to sit for about 3 minutes.  Stir the chocolate chips into the cream until the mixture is smooth.

7.  Pour the ganache over the cooled brownies and sprinkle with chopped M&Ms.

8.  Refrigerate the brownies until you're ready to cut and serve.  Store brownies, covered, in the fridge.

Source: Life's Simple Measures

Marshmallow Bird's Nests

I love marshmallow Peeps.  This time of the year, they're available in just about every store.  I simply can't resist tossing a package into my cart each time I go shopping.  Thankfully I only get groceries once a week!  There's just something about the crunchy sugar exterior and the fluffy marshmallow interior that I absolutely love. 

A couple years ago, I tried my hand at making homemade Marshmallow Peeps.  Admittedly, my chicks turned out looking more like walruses than birds, but they were delicious.  Go ahead and check out my walrus peeps--it's okay to laugh!

Since this week is Easter week, I wanted to come up with some fun Easter/Spring themed ideas to share.  Last week I had a couple of nights that I couldn't sleep, so I laid in bed planning out this week's recipes.  One of those late night brainstorms led the the idea of marshmallow bird's nests.  I still have 3/4 of the bag of Cadbury Mini Eggs in my pantry and I knew I wanted to use them again.  This recipe was the perfect use!

The marshmallow nests were way easier to make than the marshmallow peeps.  I just piped a circle with the marshmallow and then after I sprinkled the sugar on, I was able to reshape the nests if necessary.  The sugar created a good barrier between my fingers and the sticky marshmallow.  You'll want to work quickly as you make these because the marshmallow in the bag will start to set as you work.

These were fun to make, and even more fun to eat! 

Marshmallow Nests

Makes 10 3" nests

Ingredients:
1 package unflavored gelatin
1/3 cup cold water
1 cup sugar
1/4 cup water
Colored sanding sugar
40 Cadbury Mini Eggs

1.  Pour 1/3 cup cold water into the bowl of your stand mixer.  Sprinkle gelatin over water.

2.  In a medium saucepan, combine 1/4 cup water and 1 cup sugar.  Stir over medium-heat until sugar dissolves.

3.  Boil sugar, stirring occasionally, until it reaches a temperature of 238 degrees.

4.  Pour syrup over gelatin.

5.  Using the whisk attachment, start your mixer on the lowest possible speed.  Once mixture has cooled, increase speed to medium-high.  Beat marshmallow mixture until peaks form and the mixture is able to hold its shape.  Mine took almost 15 minutes to reach this state.

6.  Scoop marshmallow mixture into a large pasty bag with a half-inch tip (or for easier clean-up, use a gallon Ziploc bag and cut a hole in the end to pipe).

7.  Sprinkle a large baking sheet with colored sugar.  (You can easily make your own.)

8.  Pipe marshmallow into a circle. 

9.  Sprinkle the tops and sides of the marshmallow nest with sugar.  If necessary, use your fingers to shape the marshmallow into a circle or flatten down any tips from where you ended piping.

10.  Press 4 Mini Cadbury Chocolate Eggs into the center of each marshmallow nest.

11.  Allow the marshmallows to harden, about 30 minutes.  Store in an airtight container.

Marshmallow recipe from:  The Novice Chef

Spring Caramel Cheerios Bars

It's Spring!  Well, at least, the calendar says it's Spring.  The snow and temperature outside seem to have missed that memo this year. 

I decided that I needed some Spring in my life so I decided to make some Spring treats.  Enter Easter Candy! I love Chocolate Covered Cadbury Eggs and the colors are perfect for Spring.  I picked up a giant bag at the bulk store a couple weeks ago and it's been sitting on my counter taunting me ever since then!  These bars were a great use for a few of these candies.

Spring brings changes as well all know.  This week, a big change was announced for the blogging community.  Effective in July, Google Reader is going away.  I decided to make the change to Bloglovin' and I'd like to encourage you to do the same.  Be sure to follow me on Bloglovin' (see the link to the left), and leave me a link so I can follow you back! Here are some links to articles that tell a little more about the switch and how to do it:
9 Reasons You Should be on Bloglovin'
A Bloglovin' Tutorial
How to Move From Google Reader to Bloglovin'

Caramel Cheerios Bars

Makes 15 large bars

Ingredients:
6 cups Cheerios cereal
1 (14 ounce) bag caramels, unwrapped
1 Tablespoon water
1 cup Chocolate Covered Cadbury Eggs
1/4 cup white chocolate chips

1.  Measure cereal into a medium mixing bowl.

2.  Place unwrapped caramels and water in a small microwave-safe mixing bowl.

3.  Microwave caramels on high for 1 minute and then stir.  Microwave 1 minute more and stir until smooth.

4.  Pour the caramel over the cereal and stir to coat the cereal.

5.  Press the cereal into a greased 9x13" pan.

6.  Press the Cadbury Eggs onto the top of the bars.

7.  Place the white chocolate chips in a small microwave-safe bowl and microwave for 30 seconds.  Stir and microwave for 15 more seconds.

8.  Drizzle the melted chocolate over the cereal bars.

9.  Allow the bars to cool and chocolate to harden, at least 1 hour, before cutting into squares.

Apple Cider Caramels

I love caramel in many forms, but especially in a piece of chewy candy that seems to just melt in your mouth.  I also love a hot cup of Apple Cider when the air turns cold!

I'd seen other Apple Cider Caramel recipes but they all involved reducing apple cider down to a syrup and using that for the flavor.  It seemed like a lot of work to me, so I thought I'd try using the Alpine Spiced Cider Apple Flavor Drink Mix instead.  It worked perfectly and the cider flavor really shines through these candies.

Apple Cider Caramels

Makes approximately 64 candies

Ingredients:
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1/2 tsp vanilla
1 vanilla bean pod, split and scraped
1-1/4 teaspoons sea salt, plus more for sprinkling
1-1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
4 packages Alpine Spiced Cider Apple Flavor Drink Mix

1. Heavily butter the bottom and sides of an 8x8 pan.

2. Bring cream, butter, vanilla, vanilla beans, pod, and sea salt to a boil in a small saucepan, then remove from heat and set aside. 

3.  Stir the cider packages into the cream until it's dissolved.

4. Boil sugar, corn syrup, and water in a 3- to 4-quart saucepan, stirring until sugar is dissolved.

5.  Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

6. Remove vanilla pods and carefully stir cream mixture into the caramel (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 on a candy thermometer.

7. Pour into baking pan and cool 30 minutes.

8. Sprinkle another pinch or two of sea salt over the top of the caramel for a nice salty crunch and let sit until completely cooled.

9. Cut into 1-inch pieces (I buttered a pizza cutter), and store in an airtight container or wrap in waxed paper (directions below).

To wrap caramels: cut waxed paper into 4" squares.  Carefully roll each caramel into a small log and place in the center of the waxed paper.  Wrap paper around the caramels and twist the ends to seal.

White Chocolate Santa Mix

I was honored to share this recipe as part of the Bake, Craft and Sew along a couple weeks ago at A Southern Fairytale.  You can still enter the giveaway today here.  Now I'm happy to share it here in case you missed it...

We're 19 days from Christmas! Do you have your Christmas shopping done?

No?  Me neither!  But let's forget about Christmas shopping for a few minutes and talk about something much more exciting--White Chocolate Santa Mix!  This is a fantastic snack to make and have on hand for all your Christmas parties.  It would also make a fun Christmas gift. (hint hint)

If you have children, I think this would be a fun treat to make with them.  The most time consuming part is making the little Santa hats, but the end result is worth it!

White Chocolate Santa Mix

Makes about 20 servings

Ingredients:
1/2 cup red chocolate candy melts
1 cup Bugles
mini dehydrated marshmallows, if desired
2 cups Chex cereal
2 cups Cheerios cereal
2 cups popped popcorn
2 cups pretzels
1 cup Christmas M&Ms
1-1/2 cups white chocolate candy melts

1.  In a small, microwave-safe bowl, melt the red chocolate candy melts in the microwave.  I microwave for 30 seconds, then stir.  Then return to the microwave in 15 second increments until the chocolate is melted.

2.  Using a fork, dip the Bugles into the red chocolate and place coated Bugles on a wax paper lined cookie sheet.  Allow the red chocolate to harden.

3.  In a medium, microwave-safe bowl, melt the white chocolate candy melts in the microwave following the directions in step 1.

4.  Dip the wide end of the Bugles into the white chocolate to form the brim of the Santa hat.  Return to the wax paper lined cookie sheet.

5.  When the white chocolate has hardened, dip the tops of each hat into the white chocolate to form the pom-pom at the top of the hat. 

6.  If desired, place a mini marshmallow on top of the white chocolate.  Return the hats to the lined cookie sheet to dry.

7.  In a large mixing bowl, combine the Chex, Cheerios, popcorn, pretzels, and M&Ms.

8.  Pour melted white chocolate over the mixture and stir to coat thoroughly.

9.  Spread the chocolate coated mixture in an even layer onto 2 wax paper lined cookie sheets.  Sprinkle the Santa hats on top.

10.  Allow the white chocolate to cool completely before breaking the mixture apart and storing in an airtight container.

Biscoff Bars

Have you tried Biscoff spread yet?  If not, what rock are you living under?  Just kidding.  But I'm serious about this--run, don't walk, to your nearest Walmart and pick up a jar (or three...).  All the hype you've heard about Biscoff spread is true--it really is the best thing since Peanut Butter.  After hearing all my favorite bloggers raving about Biscoff, I knew I had to try it.  I enjoyed my first jar...

Spoonful by spoonful.

Yes, when I wanted a sweet treat, I headed straight for my jar of Biscoff.  A few delicious bites later, I was satisfied.  When I bought my second jar, I thought maybe I should use it for something other than a snack.  Perhaps, a recipe?  After all that is what I do!

I took my recipe for Peanut Butter Cup Bars, but I swapped out the Peanut Butter for Biscoff spread.  What a fantastic switch!  These bars were incredibly rich, but oh so delicious.

Biscoff Bars

Makes 20 bars

Ingredients:
1/3 cup margarine or butter
1-3/4 cups powdered sugar
1 cup Biscoff spread
3/4 cup crushed pretzels
1/4 cup margarine or butter
1/2 cup milk chocolate chips

1. Line an 8x8 pan with foil.

2. In a microwave safe bowl, melt 1/3 cup of the margarine.

3. Stir in powdered sugar until smooth.

4. Add in Biscoff spread  and crushed pretzels and stir until completely combined.

5. Spread Biscoff mixture into foil lined pan.

6. In a microwave safe bowl, melt remaining 1/4 cup of the margarine.

7. Add chocolate and stir until melted. You might need to put it back in the microwave for 15 seconds if the chips won't melt completely.

8. Pour chocolate over Biscoff layer and smooth.

9. Refrigerate at least an hour, until set.

10. Remove from pan using the foil as a "handle" and cut with a pizza cutter.

Store any leftovers in an airtight container in the refrigerator.

Monster Munch

Last week, we entered Champ into a costume contest.  We had 3 categories to choose from and ended up choosing "Best Pair", which meant I had got to dress up as well.  My mom gave us some awesome costumes to use (so I didn't have to have the dog wear one of my t-shirts), and we set out for some fun.  Both sets of our parents came to watch their "grand-dog".  Unfortunately, we didn't win, but we still think our puppy was the best in the show! 

As we were heading back to our cars, we passed a popcorn stand and I made a comment to my dad about it being the best kettle corn around.  He bought a bag and shared it with us after dinner.  I think it's the perfect mix of sweet and salty.  I could eat the entire bag by myself!

One of my favorite fall treats is mixing candy corn and peanuts.  It tastes like a Payday candy bar, and I try to keep a bowl of candy corn and peanuts out during the fall season.  One afternoon as I was eating the kettle corn I thought about mixing it with peanuts and candy corn to see how it tasted.  Turns out, it was pretty delicious!  I'd recommend just mixing enough popcorn, candy corn, and peanuts to be eaten immediately as the popcorn will become stale if you let it sit out.  Though, if you're anything like me, it won't last long enough to grow stale!

Monster Munch

Ingredients:
2 cups kettle corn
1 cup candy corn
1 cup peanuts

Mix ingredients together and serve.

I didn't have a "monster" to put by the Monster Munch...maybe I should rename it Scarecrow Munch :)

Apple Snickers Pie

It's time again for the Crazy Cooking Challenge monthly reveal.  October's theme was Apple Pie.  The Crazy Cooking Challenge has been revamped since it began last year.  It's laid-back and easy to participate in.  If you'd like to join, you can read the details here.

Back to the pie.  I have to admit, I'm not a huge fan of pie.  I've made an apple pie before, and it was delicious, but this time I really wanted to make something different.  I used a recipe I found via Pinterest for my inspiration and whipped up a delicious Apple Snickers Pie.  It's basically Snickers Salad in a pie shell and it's absolutely decadent!

Apple Snickers Pie

Serves 8-10

Ingredients:
1 (8 ounce) tub Cool Whip
1/4 cup sweetened condensed milk
3 apples, cored and diced (plus a few slices for a garnish, if desired)
4 regular sized Snicker bars (or 20 minis), chopped (plus a few pieces for garnish, if desired)
1 graham cracker crust
1/4 cup caramel ice-cream topping

1.  In a medium mixing bowl, gently combine the Cool Whip and sweetened condensed milk.

2.  Fold in diced apples and chopped Snickers bars.

3.  Drizzle caramel topping over the graham cracker crust.

4.  Pour the pie filling into the graham cracker crust.

5.  Refrigerate pie for at least 2 hours before serving to allow it to set.  The pie will not be completely firm.

6.  Garnish the pie with apple slices and Snickers bars.

Slice and serve.

Adapted from: I Heart Nap Time

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