Pumpkin Chocolate Chip Cookies

What goes better with pumpkin than chocolate?  Nothing!  These thick and fluffy cookies are a delicious fall treat!

Zucchini Chocolate Chip Cookies

These unique cookies are packed with fun ingredients like zucchini, oats, and chocolate chips. Your whole family will love them!

Campfire Eclairs

These easy campfire treats are fun to make and eat!  Fire cooked dough, stuffed with pudding and topped with frosting just can't be beat!

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

Single Serving Oatmeal Pancake

This Single Serving Oatmeal Pancake is a filling breakfast.  It's high in protein and high in flavor.  You'll want it for breakfast today!

There's no flour in this pancake.  No flour?  How can one make a pancake with no flour?  Simple--it uses oatmeal instead!  This oatmeal pancake is the most filling pancake I have ever eaten.  I actually was only able to eat half of it before I was to full to continue.  And, I had it for lunch!  Had I had it for breakfast, I maybe could have eaten a third.  This is one filling pancake I tell you!

So where did I come up with the idea for an oatmeal pancake?  Truth be told, I didn't!  Rachel, the author of The Avid Appetite did.  I was assigned to her blog for this month's Secret Recipe Club.  I've browsed her site before, so I knew that I would find a variety of delicious recipes on it.  In fact, my list of recipes I'd like to make from her list was long.  I picked out 17!  Then I had to narrow it down to just one.  I settled on making a breakfast dish and had to decide between a few of her smoothies and these pancakes.  And you know me and pancakes!

Anyway, this pancake is delicious and filling!  I think it's probably similar to baked oatmeal, but I've never had that before.  Rachel's recipe left room for a lot of options.  I chose to use unsweetened applesauce in place of the pumpkin.  Since I didn't have flavor from the pumpkin, I decided to use peanut butter for flavor, but since I didn't want to increase the calorie count, I used PB2 Powdered Peanut Butter .  The addition of peanut butter made me think to sprinkle in a few chocolate chips.  Then I topped off the whole pancake with a dollop of peanut butter, which I smeared over the pancake after taking pictures.

This pancake does take a few minutes to cook, and isn't the easiest to flip because it's so large.  Be patient with it though and let it cook almost through before flipping (that will make it easier).  If it breaks, no big deal...it will still taste delicious!  The flavor combination possibilities for this pancake really are endless.  You could have a lot of fun customizing your pancakes!

Single Serving Oatmeal Pancake

Serves 1

Ingredients:
1/2 cup oatmeal
2 egg whites
1/2 cup applesauce
1 teaspoon agave nectar
2 Tablespoons milk (I used almond milk)
2 Tablespoons PB2 Powdered Peanut Butter
2 Tablespoons chocolate chips
splash of vanilla
pinch of salt
coconut oil
peanut butter, syrup, fresh fruit, jam (your choice of topping)

1. Mix the pancake ingredients together.

2.  Melt about a teaspoon of coconut oil in a small frying pan.  You could also grease the pan with baking spray.

3.  Pour the batter into the pan.  Let the pancake cook on one side until it is completely set, about 5-7 minutes.  Flip the pancake and cook until the other side is brown, an additional 3-4 minutes.

4.  Top with peanut butter, jam, syrup or fresh fruit.

Source: The Avid Appetite

This post contains affiliate links.

An InLinkz Link-up

White Chocolate Strawberry Pound Cake Skewers

Strawberries and pound cake. They're made for each other! Drizzled with white chocolate, these Strawberry Pound Cake Skewers make a beautiful dessert!

It's my favorite time of the year!  The weather is starting to get warmer, the days are longer, and the gardens are growing!  Our local farmer's market opened up a couple weeks ago and Summer and I went down to get some fresh vegetables.  There aren't too many fruits in season yet, but that time will be here soon.

My strawberry plants have flowers, and I'm hoping it won't be long before the fruit starts to grow.  In the meantime, I'll keep enjoying strawberries from the grocery store or the farmer's market.  The past few times I've purchased strawberries I've been impressed with how red and flavorful they are.  I love to have a big bowl of strawberries for snack.

I also enjoy strawberries as a part of a delicious dessert like the topping of a pound cake or center stage in these delicious White Chocolate Strawberry Pound Cake Skewers.  I made my favorite Almond Pound Cake with fresh strawberry sauce for Mother's Day dessert a couple weeks ago.  I had about half a cake left over, and while the cake alone was delicious, I wanted to come up with a fun way to enjoy the rest.

These skewers were a fun way to enjoy both the pound cake and the abundance of strawberries I had!  They're super easy to make and make an impressive impression when served!  I first made these on small skewers, but then decided they looked a little boring.  I decided to use longer skewers and drizzle white chocolate on top of the strawberries and pound cake.  I'm glad I did--the chocolate drizzle was just what this dessert needed to liven it up and make it special.

The directions on this cake are pretty basic. You can make as many or as few skewers as you'd like.  If you want to use an entire pound cake, go for it.  If you have half a cake leftover like I did, then use that!  In fact, you could even use an angel food cake if you wanted to!  Chocolate chips would be a delicious topping if you didn't want to use white chocolate.  Make mini skewers or make longer ones.  You can come up with any pattern you'd like too--so have fun with these!

White Chocolate Strawberry Pound Cake Skewers

Ingredients:
Pound cake
Strawberries
1 cup white chocolate chips

1.  Cut the pound cake into thick slices and then cube each slice.

2.  Wash and hull strawberries. Cut in half, if desired.

3.  Assemble the skewers in any pattern that you desire.  I did pound cake-strawberry-pound cake etc.

4.  Put the white chocolate chips in a microwave safe bowl and microwave for 30 seconds, stir, and then microwave in 15 second increments, stirring after each time, until chocolate can be stirred smooth.

5.  Scoop the chocolate chips into a pastry bag or a ziploc bag with the end snipped off and drizzle over the skewers.  Allow the chocolate to harden before serving.

Cover any leftovers and refrigerate.

Chocolate Chip Cookie Brownie Bars

Never decide between chocolate chip cookies and brownies again!  A delicious gooey brownie is sandwiched between layers of chocolate chip cookies, leaving you with an irresistible dessert!

Church potlucks are the bomb dot com!  Did I just say that? ...

Anyway, has anyone ever gone hungry at a church potluck?  I haven't!  A couple weeks ago we had lunch after our church service.  There was a ridiculous amount of desserts on the dessert table.  Have you ever noticed that when there are a lot of dessert options, people tend to take about 5 desserts?  At home I only get 1 dessert choice so that's all I take, but when I have a million choices, I'm going to load up!

One of our youth group kids stopped by our table to show off his creation:  a cookie, topped with a brownie, and topped with another cookie.  It was a cookie brownie sandwich! And it looked amazing!  I thought to myself, I could make that...

So I did!  It was my turn to bring dessert for our small group and since this dessert idea was fresh in my mind, I decided this was the perfect time to give it a try.

I spent a good amount of time researching the idea and trying to figure out the best way to make these bars and get the brownie to cook all the way through without burning the bottom layer.  Turns out, this concept hasn't really been done before, so I was on my own.  I thought about it for a while before deciding that it would be best to bake the bars in steps.  I baked the bottom cookie dough layer and brownie layer for about 20 minutes before adding on the top cookie layer.  The brownie layer turned out perfectly gooey, but not under-baked, and the cookie dough layer wasn't over-baked.  Win!

So next time you have a craving for chocolate chip cookies and brownies, whip up a batch of these bars, then you won't have to choose between the two!

Chocolate Chip Cookie Brownie Bars

Makes one 9x13" pan, about 24 servings

Ingredients:
1 boxed brownie mix, plus ingredients to prepare it
1/3 cup shortening
1/3 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon baking soda
1 cup chocolate chips


1.  Prepare brownie mix as directed on the box.  Set aside.

2.  Cream together the shortening, butter, and sugars.

3.  Add in the egg and vanilla and mix well.

4.  Stir in the flour and baking soda until completely incorporated.

5.  Add in the chocolate chips and stir to combine.

6.  Divide the cookie dough in half.  Place half in the fridge to chill.  Press the other half into a greased 9x13" pan.

7.  Pour the brownie batter over the cookie dough.

8.  Bake at 350 for 20 minutes.  The edges of the brownie should be baked.

9.  When there's about 3 minutes of baking time left, take the other half of the cookie dough out of the fridge.  Place between 2 sheets of plastic wrap and use your hands (or a rolling pin) to press the dough into a rectangle approximately 9x13".

10.  Remove the pan from the oven and place the flattened cookie dough on top of the brownie.  If it breaks a little or doesn't fit perfectly, that's okay!

11.  Return to oven and bake for an additional 20-25 minutes, until the brownie is baked all the way through and the cookie layer is brown.

Cool completely before cutting into squares.  Cover with plastic wrap and store at room temperature.

Vegan Chocolate Mousse

This decadent chocolate mousse has a surprising list of ingredients! It's rich and chocolately and you'd never guess how healthy it is!

One of my favorite things about the Secret Recipe Club is that I get a chance to step out of my comfort zone.  This month I was assigned to a vegan blog, We Heart Vegan.  At first I was a little nervous as a lot of the recipes were way out of my comfort zone.  

However, last week, I took part in a clean eating challenge.  It was an eye-opener for me about how much junk I eat and how easy it is to eat real food.  I thought my diet was fairly healthy, but last week made me realize I have plenty of room for improvement.  Plus, I lost 5 pounds!  Maybe going vegan wouldn't be so bad after all...

I love desserts, especially chocolate, so that was one of the hardest parts about my clean eating challenge.  I continued to search Brittany's blog for the perfect recipe and when I came across her recipe for Vegan Chocolate Mousse, I knew I'd found it.  I am using more and more avocados and this was a fun way to incorporate them into my diet again.  I did find some other delicious recipes on We Heart Vegan, and I'm sure I'll be trying a lot of them!

This mousse is smooth and creamy.  It's extremely chocolately, and you'd never know it's made with avocado.  I made mine in my food processor, so I was able to blend the avocado until it was completely smooth.  Brittany gives directions in her original recipe if you don't have a food processor.  I did find the mousse to be quite sweet, so I would recommend cutting the amount of sweetener down.  I used agave nectar instead of coconut nectar because that's what I have in the house.  If you think the mousse may be too sweet, start with a lesser amount and add more if necessary.  Enjoy!

Vegan Chocolate Mousse

Serves 3-4

Ingredients:

3 large avocados
1/2 cup agave nectar
5 Tablespoons cocoa powder
1 teaspoon vanilla

1.  Remove the flesh from the avocados and cut into cubes.

2.  Place all ingredients in your food processor and puree until smooth.

Store in an airtight container in the refrigerator.

Source:  We Heart Vegan

An InLinkz Link-up

Skinny Brownies

These skinny brownies have just 3 ingredients and come together quickly! You'd never guess they're actually healthy!

I love trying new things.  As I mentioned a few weeks ago when I did my Avocado: Tips and Tricks post, avocados are a relatively new-to-me fruit.  I first purchased a few to try as a first food for Summer.  My basic rule of thumb is that if I won't eat it, she doesn't have to.  So I had to try a bit of avocado before giving it to her.  I've had guacamole in the past but I've never been a big fan of it, so I really wasn't expecting to like avocados.  I was pleasantly surprised when I did like them, and I've made a few recipes using avocados since then.

So why am I talking about avocados?  Isn't this a brownie post?  Well, remember I told you this recipe had only 3 ingredients?  One of them is avocado!  The other two are water and a box of brownie mix.  Does water even count?  I love recipes that use a boxed mix because it makes it so easy.  (Like these Lemon Crinkle Cookies!)

You just take 2 avocados and mash them up really good.  I used my food processor to make sure there weren't any chunks.  Avocado in brownies is weird enough, but chunks of avocado is brownies, no thank you!  Then mix in a bit of water and the brownie mix.  And that's it!  Pour it into a pan and bake.

These brownies are extremely fudgey!  I think their texture is similar to a Lara bar (if you've had one of those before).  They're dense and gooey.  I opted to store them in the fridge since I wasn't sure how avocado would do sitting out on the counter.  I loved eating the brownies cold.

I would consider these brownies to be pretty healthy.  The fat from the typical eggs and oil is replaced by good fats from the avocado.  A large piece of brownie came out to be just under 200 calories.  I figure that's pretty good for such a decadent snack! 

These brownies are skinny, unless you eat half a pan...

Not that I would know or anything!

Skinny Brownies

Makes 1 9x13" pan, about 12 servings

Ingredients:
2 avocados (about 1 cup of puree)
1/3 cup water
1 boxed brownie mix

1.  Remove the flesh from the avocado (directions here) and place in your food processor.  Add water and process until smooth.  (If you don't have a food processor, you can also use a blender or mash the avocado with a fork.)

2.  In a large mixing bowl, combine the avocado and brownie mix.  (If your food processor is large enough, you can mix everything in there.)

3.  Pour into a greased 9x13" pan.

4.  Bake a 350 for 27-30 minutes, until a toothpick inserted in the center of the brownies comes out clean.

Source: JelliBean Journals 

Biscoff Sugar Cookie Bars

A simple sugar cookie base, topped with cookie butter and chocolate.  This sweet treat is sure to be a favorite snack!

Mike and I are part of a small group at our church.  There are two other couples in our group and we meet about every other week.  When we meet, the host prepares dinner and the other two couples provide a salad or a dessert.  I typically volunteer to bring the dessert because it's one of my favorite things to make.  I like to try new things with our small group, and I also appreciate having other people eat the desserts so I don't have a whole pan of sweets tempting me at home!

Last week I was searching through my Pinterest account, trying to find a dessert to make.  I wanted something pretty easy since Friday was busy and I didn't have a lot of time to make a dessert.  When I came across the Biscoff Sugar Cookie Bars, I stopped searching.  Mike is still obsessed with Biscoff Spread, so I had a feeling this dessert would be a hit!

When I made this recipe, I apparently didn't read the directions carefully enough, so I used 2 cups of chocolate chips in my chocolate layer.  While it was still delicious, I would recommend using just 1 cup because otherwise the chocolate is quite overpowering.

These bars were the perfect dessert for our small group, but I think next time I'll have to make a pan just for Mike and me!

Biscoff Sugar Cookie Bars

Makes 1 9x13" pan, approximately 20 bars (depending how you cut them)

Ingredients:
1 Sugar Cookie Mix , plus ingredients to make it
2 sticks butter, divided
1 cup Biscoff Cookie Butter Spread
1/2 cup powdered sugar
1 cup chocolate chips

1.  In a mixing bowl, prepare the sugar cookie mix according to the package directions.

2.  Press sugar cookie dough into a greased 9x13" pan and bake at 350 for 20 minutes.

3.  Cool the cookie bars on the counter for 10 minutes and then refrigerate for 30 minutes.

4.  While the cookie bars are cooling, prepare the cookie butter layer:  Soften the butter in the microwave for about 10 seconds.

5.  Add in the cookie butter and microwave for 30 seconds, until melted.

6.  Beat in the powdered sugar until smooth.

7.  Spread the cookie butter evenly over the cooled cookie bars.  Return to the fridge.

8.  Melt the remaining stick of butter with the chocolate chips in a microwave safe bowl.

9.  Spread the chocolate layer over the cookie butter layer.  Return to fridge to cool until the chocolate is set.

10.  Bring the bars to room temperature before cutting so the chocolate layer doesn't crack.  Store covered at room temperature or in the fridge.

Source:  Wine and Glue

This post includes affiliate links.

Chocolate Chip Cookie Cake {Flashback Friday}

This Chocolate Chip Cookie Cake is the base for my most popular recipe on this blog, my Cookie Dough Ice Cream Cake.  You'll want to check it out if you haven't before!  This cookie cake is basically my mom's Chocolate Chip Cookie recipe baked in a cake pan.  I decided to bake the cookies in cake form for Mike, who doesn't like cake.  It's hard to make a birthday cake for someone who doesn't enjoy cake you know!  Thus, the Cookie Dough Ice Cream Cake was born.  It's his favorite, and apparently yours too...

Get the recipe: Chocolate Chip Cookie Cake

Chocolate Covered Biscoff Oreos

This traditional Oreo cookie is far from the usual!  Topped with Biscoff spread and coated in milk chocolate, this sweet treat is sure to please!

Mike is obsessed with Biscoff Spread.  Obsessed, I tell you!  If you know Mike, you know how impressive this is for him.  First off, he is not a big snacker.  Secondly, when he does have a snack, it is rarely something sweet--he is a chip guy!  So for him to love Biscoff spread means it really is something special.

He tried Biscoff for the first time probably about 2 years ago.  He thought it was good, but nothing special.  Then he tried it again more recently and he was hooked.  A few weeks ago he asked me to make him a snack.  His request?  Marshmallows dipped in Biscoff spread. I was shocked!  While he was eating his snack (which was delicious, by the way!), he commented that Oreos would probably taste really good with Biscoff spread.  I told him we'd be sure to try it, so here it is!

This rich cookies are exactly what Mike and I were hoping for!  And they're so simple to make.  Just take an Oreo cookie, top it with a generous spoonful of Biscoff spread, and spoon a bit of melted chocolate over top.  I added a bit of coconut oil to the chocolate to aid it in melting and spreading.  Then allow the chocolate to set for a while and enjoy!

Though you'll want to eat more than one cookie because they're so delicious, they are extremely rich so Mike and I felt satisfied after just one.  But an hour or so later, I wasn't going to resist when I passed by the cookies on the counter!

Chocolate Covered Biscoff Oreos

Makes 12

Ingredients:
12 Oreo cookies
3/4 cup Biscoff Spread
1/2 cup milk chocolate chips
1 teaspoon Coconut Oil

1.  Place Oreos on a wax paper lined cookie sheet.

2.  Spoon about 1 Tablespoon of Biscoff spread on top of each Oreo.  Spread evenly with a knife.

3.  In a microwave safe bowl, melt the chocolate chips and coconut oil.  Stir smooth.

4.  Spoon melted chocolate over the Biscoff covered cookies.

5.  Allow the chocolate to harden before serving.

Cookies can be stored in an airtight container.

This post contains affiliate links.

Skinny Chocolate Peanut Butter Mug Cake

When you are craving a delicious slice of chocolate cake, but don't want the temptation of an entire cake, this Skinny Chocolate Peanut Butter Mug Cake will be your best friend!

There are just some days when you need a chocolate.  I had a couple of those days this week.  Like most of the country, we've been hit by (yet another!) polar vortex, dumping insane amounts of snow and bringing along frigid temperatures.  After being snowed in for 2 days, I was starting to go stir crazy.  So what did I do?  Headed to the kitchen of course!

I really wanted to make a pan of brownies, they were just calling my name!  But since I'm doing my best to eat healthier, and exercise more frequently, to lose this stubborn baby weight, I knew a pan of brownies was the last thing I needed sitting on my kitchen counter!  So when a friend posted a picture of her afternoon snack, a mug cake, on Facebook, I knew that was the solution to my problem.

I modified the recipe to make it skinny.  Though, I should warn you, skinny is still a bit of a misnomer.  This cake clocks in at 362 calories, but most of those come from the coconut oil and peanut butter.  Both are healthy sources of fat and calories.  Compared to most other mug cakes which contain at least twice as many calories, I'd still count this one as skinny!

This cake uses coconut oil as a source of fat, rather than vegetable oil or eggs, which eliminates that rubbery texture.  I will warn you though, if you're looking for an extremely rich and chocolatey cake, this probably isn't for you. It's not terribly sweet, though you could certainly add in more sugar if you wanted.  However, if you are looking for a fairly healthy and delicious way to indulge your chocolate craving without breaking the calorie bank, this cake is for you!

Skinny Chocolate Peanut Butter Mug Cake

Ingredients:
2 Tablespoons whole wheat flour
2 teaspoons cocoa powder
2 teaspoons sugar (can substitute Splenda)
1/4 teaspoon baking powder
dash of salt
1 Tablespoon coconut oil, melted
2 Tablespoons milk
1 teaspoon mini chocolate chips
1 Tablespoon natural peanut butter

1.  In your mug, combine the dry ingredients.

2.  Stir in the coconut oil, milk, and mini chocolate chips.

3.  Scoop the peanut butter on top of the cake batter.

4.  Microwave on high for 60 seconds.  (Since microwaves vary, you may need to experiment with the time, adding or subtracting 5-10 seconds.)

Nutrition facts (as calculated by My Fitness Pal): Calories 362; Fat 24.7 g; Cholesterol 1.9 mg; Sodium 208.3 g; Potassium 177.5 g; Carbs 30.6 g; Fiber 1 g;  Sugar 14 g;  Protein 7.1g

Salted Caramel Fudge

A smooth chocolate fudge, with a surprise ingredient for the caramel, topped with a pinch of salt. And made in only 5 minutes! Could it be the best fudge ever?

Towards the end of last summer, Mike, Summer and I ventured out to a local blueberry farm. After seeing multiple television commercials advertising ask the farm had to offer we decided to check it out. It was our first real outing as a family of three and we were hoping to make an afternoon of it. Unfortunately however, we quickly realized that the small barn had been hyped up on TV and the farm was not at all what we expected. Our little trip lasted about 15 minutes.

We walked away with a box of blueberries, some donuts, and a box of assorted fudge. Yes, fudge from a blueberry farm. And it didn't disappoint! That box of fudge is what redeemed the blueberry farm for us.  We savored every last bite and are already looking forward to going back this summer.  Going to a blueberry farm for fudge...that's us!

I was assigned to The Kitchen Witch for this month's Secret Recipe Club.  It didn't take me more than a few minutes of browsing through Rhonda's blog to decide which recipe I would be making.  (Though so many o her recipes looked amazing!)  Her recipe for Salted Caramel Fudge immediately caught my eye and I was smitten.  Especially when I read the ingredient list and realized how simple the recipe really was.  I was pleasantly surprised to see that the caramel in the recipe came from one of my favorite candies--Milk Duds!

Seriously, could this recipe get any better?

I quickly found out it couldn't!  The fudge came together in about 5 minutes.  After 2 agonizing hours in the fridge it had hardened enough for me to cut into it. My first bite was everything I hoped for--a sweet and creamy fudge, with the perfect amount of saltiness, and a bite of caramel.  Delicious!

Salted Caramel Fudge

Ingredients:
3 cups chocolate chips
1 can sweetened condensed milk
pinch of salt
1 cup Milk Duds
coarse salt (I use Himalayan Pink Salt)

1.  In a microwave safe bowl, combine the chocolate chips, sweetened condensed milk, and a pinch of salt.

2.  Microwave for 1 minute and then stir.  Return to the microwave and heat in 20 second increments, stirring each time, until the chocolate is melted and the mixture can be stirred smooth.

3.  Stir the Milk Duds into the chocolate mixture.

4.  Spread the fudge into an 8x8" pan that has been lined with foil.

5.  Sprinkle the fudge with coarse salt.

6.  Refrigerate fudge for at least 2 hours, until set.

7.  Cut the fudge into 1" squares.  Store in an airtight container in the fridge, but serve the fudge at room temperature.

Source: The Kitchen Witch

Peanut Butter Oreo Popcorn

Popcorn with a peanut butter and white chocolate coating.  And Oreos.  What's not to love?

I am a big snacker. What can I say? I just love food :-) The worst part though, is when I get in a snacking mood, I want to eat everything. Everything.  Maybe that's why this baby weight is still hanging on...

One of  my favorite snacks has always been popcorn.  I'm a sucker for a bag of freshly popped buttery popcorn, but I also love the air popped stuff.  We have a variety of flavors that we use on our popcorn.  Even homemade flavors like apple cinnamon! I haven't always been a fan of Oreos, but when I was pregnant I craved them.  I remember telling a friend how I ate an entire sleeve in one sitting (a big deal for me!) and he laughed and said he could eat a whole package!  Apparently everyone loves Oreos.

Then I saw this idea combining popcorn, peanut butter, and Oreos.  It was a pregnant snacker's dream come true!  I still love in now.  In fact, I'm off to make a batch...and put on my stretchy pants...

Peanut Butter Oreo Popcorn

Ingredients:
1 bag microwave popcorn
8 ounces almond bark (or white chocolate chips)
1/4 cup peanut butter
16 Oreos, coarsely chopped

1.  Pop popcorn according to directions on the package.

2.  Pour the popcorn into a large bowl and remove all the unpopped kernels.

3.  Place the almond bark in a microwave safe bowl and microwave for 1 minute.  Stir and add the peanut butter.

4.  Microwave in 30 second increments, stirring each time, until the chocolate mixture is smooth.

5.  Pour the peanut butter mixture over the popcorn and stir.  Add the Oreo pieces and stir again.

6.  Pour the popcorn onto a baking sheet lined with waxed paper.  Allow the chocolate to cool until set.

Store in an airtight container.  This popcorn is best eaten the day it is made.

Source: Crazy for Crust

Hot Chocolate Cookies

A double chocolate cookie topped with more chocolate and a toasted marshmallow. It's hot chocolate in cookie form!

What a week!  Half our state has been shut down for the past 3 days due to a huge snowstorm!  My work was actually closed on Monday and Tuesday, and that never happens.  All the kids I know where ecstatic to have their Christmas vacation extended by 2 days.  Some schools were still closed yesterday due to the snow covered and icy roads.  I drove into work and the roads were certainly messy.

It's days like this week that I love nothing more than to cuddle up on the couch with a good movie, a blanket, and a cup of hot chocolate.  And this week I did just that...plus I enjoyed a few of these Hot Chocolate Cookies.  I made them for our small group and everyone loved them.  Our host even kept a few because he liked them so much.

These double chocolate cookies are baked and then topped with chocolate and marshmallows.  The chocolate melts and the marshmallow gets all gooey...  One bite and you'll be in love!

This month's Behind the Curtain Dessert Challenge ingredients are cocoa and marshmallows.  I'm happy to link this recipe up for this month's challenge.  Be sure to check out the other recipes in the linky below.

Hot Chocolate Cookies

Makes 36 cookies

Ingredients:
1 stick butter
12 ounces semi-sweet chocolate chips
2-1/2 cups flour*
1/4 cup cocoa powder
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups brown sugar
3 eggs
1-1/2 teaspoons vanilla
1/4 cup chocolate chips
36 marshmallows

1.  In a small saucepan, melt the butter and chocolate until the mixture can be stirred smooth.  Set aside to cool.

2.  In a medium bowl mix together the flour*, cocoa powder, baking powder, and salt.

3.  In the bowl of your stand mixer, beat together the brown sugar, eggs, and vanilla.

4.  Add the chocolate mixture and mix until combined.

5.  Slowly add the flour mixture and beat until just combined.

6.  Refrigerate the dough for 1 hour.

7.  Scoop the dough out and roll into 1 inch balls.

8.  Place dough balls about 2" apart on parchment lined baking sheets and flatten slightly with your palm.

9.  Bake cookies at 350 for 12 minutes.

10.  Remove baking sheets from the oven.  Quickly top each cookie with 4-5 chocolate chips and a marshmallow.

11.  Return the cookies to the oven for approximately 4 minutes, until the marshmallows are softened and begin to brown.

Allow the cookies to cool slightly before serving.  These cookies are best eaten warm (when the marshmallow and chocolate is melted), however they can easily be warmed for a few seconds in the microwave before serving.  I enjoyed them the next day without reheating as well.

*The original recipe called for 1-1/2 cups flour.  If you want, start with that amount.  I found that after adding 1-1/2 cups, my dough had the consistency of a cake batter, so I was unable to roll the dough.  I added an additional cup of flour.  After refrigerating, the dough was easy to work with.  Depending on the humidity in your house (I made these in January in Michigan) as well as other factors, you may not need to add an additional cup...use your best judgement and feel free to ask me questions!

Source:  Pip & Ebby

No-Bake Cookies

A traditional cookie filled with chocolate, peanut butter, and oats!

Milk and cookies. Everyone's favorite, right?  Nope, not me!  I know, I'm the odd one out.  Especially in my family where Mike can down a glass of milk in about 30 seconds.  I don't like milk, not one bit!  I pour the smallest amount possible on my cereal, just enough to barely wet it.  And you'll never catch me drinking the last little bit left in the bottom of the bowl; the dog gets that!

I blame my mom for my dislike of milk.  You see, when I was growing up we had a rule: you have to have a glass of milk with one meal a day, and that milk has to be finished before you get dessert or get to leave the table.  I spent many nights sitting at the table gagging at the thought of drinking my milk.  Eventually, my mom realized that it was a losing battle, and she stopped making me drink milk as long as I took a calcium supplement and ate yogurt.  But since then, I just can't stand milk.

Chocolate milk though?  I can tolerate that.  I still don't down it like Mike does, but the chocolate makes it totally different in my mind.  My parents have actually gotten in the habit of bringing me chocolate milk so that I am getting calcium and nutrients for nursing Summer.  See, my mom is still making me drink milk!  (Just kidding mom!)

Anyway, milk and cookies.  How about milk in cookies?  And, since I was out of regular white milk when I had this craving for no-bake cookies, I used chocolate milk!  Honestly, I can't really tell a difference, so go ahead and use whatever you have in the house.

No-bake Cookies

Makes about 2 dozen cookies

Ingredients:
1/2 cup butter
2 cups sugar
1/2 cup milk, white or chocolate :)
4 Tablespoons cocoa powder
1/2 cup peanut butter
2 teaspoons vanilla
3 cups quick-cooking oats

1.  Combine the butter, sugar, milk, and cocoa powder in a medium saucepan.

2.  Heat over medium heat until the mixture begins to boil.  Allow it to boil for 1 minute.

3.  Remove from the heat and stir in the peanut butter and vanilla until the peanut butter melts into the chocolate mixture.

4.  Stir in oats until they're completely coated with the chocolate mixture.

5.  Drop the cookies by the Tablespoonful onto a wax paper lined cookie sheet.  Cool until set.

Store in an airtight container.  I refrigerate mine so they don't melt.

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

Chocolate Cookies With White Chocolate Chips

A hint of almond gives these Chocolate Cookies a special touch!

This weekend I am going to our 3rd annual Christmas Cookie Exchange.  Every December I look forward to this party and to all the cookies!  It is fun to see what cookies everyone makes, and I love going home with a variety of cookies for Mike and I to eat.

To celebrate the Cookie Exchange, this week I am sharing all kinds of cookies on my Facebook page. Which, by the way, are you a fan?  If not, what are you waiting for?  Go check it out...I'll wait for you :)  And, if you're already a fan, thanks!  I'll wrap up cookie week with a cookie round up here on  Friday!

I have a lot of cookie recipes on my blog and it's hard to pick a favorite, though these ones rank right up top. These cookies were inspired by a client who brought a plate of cookies into my office.  They were delicious and had a hint of unique flavor.  After eating a few cookies, for research of course, I concluded that the cookies had a hit of almond flavor in them.  Since I typically use vanilla in my cookies, I was intrigued by the use of almond.  I had just purchased a bottle of Haitian almond (the best!), so the timing was perfect to make these cookies.  They are soft and chewy, with the perfect amount of almond flavor and sweetness from the white chocolate chips.

You'll want these cookies on your Christmas cookie platter!

Chocolate Cookies with White Chocolate Chips

Makes approximately 2 dozen cookies

Ingredients:

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 Tablespoon almond extract
2-1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup cocoa powder
2 cups white chocolate chips

1.  Cream butter and sugars until fluffy.

2.  Add the egg and almond extract and beat until combined.

3.  Combine the flour, salt, baking soda, and cocoa powder in a bowl.

4.  Slowly add the flour mixture to the wet batter, mixing until the flour is completely incorporated.

5.  Stir in the white chocolate chips.

6.  Spoon the cookie dough onto greased cookie sheets and bake at 350 for 9-10 minutes, until the centers are set.

7.  Allow the cookies to cool for a few minutes before placing them on a wire rack to completely cool.

Store in an airtight container.

Source: Chocolate Chocolate & More