Dark Chocolate M & M Sprinkle Cookies

I love that M & M's come in so many different flavors now. My favorite is dark chocolate.  Now they need to make a dark chocolate peanut version. These cookies would put anyone in a good mood.  Sprinkles and M & M's in one cookie is perfection. We will be celebrating a 30th birthday this weekend with my niece who is over 8 months pregnant and will be having a beautiful baby girl very soon.  These cookies were adapted from back of the package of M & M's.  Enjoy your weekend!!  

Ingredients:
2 sticks unsalted butter, room temperature
1 cup brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla extract
2-1/4 cups flour
1-1/2 tsp baking soda
1/2 tsp salt
1 12 oz package dark chocolate M & M's
1/2 cup rainbow sprinkles

Directions:
Preheat oven to 350 degrees.
In a large bowl mix butter with both sugars until combined.  Add egg and vanilla and mix well.
Slowly add flour, baking soda and salt and stir until all ingredients are combined.
Fold in 12 oz bag of dark chocolate M & M's and sprinkles.  Chill for at least 30 minutes.

Drop dough by tablespoons onto greased cookie sheet about 2 inches apart.  Bake for 8 minutes for chewy cookies or 10-12 minutes for crispy cookies.

Enjoy!!


Linked at: http://www.thecountrycook.net/

Valentine Almond Blondies

Happy Valentine's Day!

It has finally stopped snowing here.  I think we have over 17" of snow with more snow on the horizon for tomorrow.  I plan on spending some of my day seeing my two grandchildren and giving them big hugs and kisses. What a lucky Grandma I am!  I have never made blondies before because I love chocolate so brownies are always my first choice but these have a good flavor too.  The recipe is adapted from allrecipes.com.  These are quick enough to make a batch today.  Enjoy your weekend!  

Ingredients:
2/3 cup butter, melted
1-3/4 cups brown sugar
2 eggs
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp almond extract
1/2 tsp vanilla extract
1/2 cup chocolate chips
1 cup valentine M & M's

Directions:
Preheat oven to 350 degrees.  Spray a 13" x 9" pan with PAM.  Melt butter and brown sugar in saucepan over medium heat stirring until smooth.

Set aside for 5 minutes so it will cool.  Add eggs one at a time stirring after each addition.  Add almond and vanilla extracts.  Stir in flour, baking powder and baking soda.  Add 1/2 of the chocolate chips and M & M's. Stir until blended.

 Pour into prepared pan.  Sprinkle rest of chocolate chips and M & M's over top.  Bake for 25 minutes.

Cool before cutting into squares.

Enjoy!!



Linked at: thecountrycook.net

Reese's Chocolate Peanut Butter Cupcakes

My father-in-law has a peanut butter sandwich every day for lunch so when his 86th birthday was this weekend I knew what kind of sweet I would be making him.  We got to spend a nice weekend together at the beach.  I used my usual go to chocolate cake recipe from www.hersheys.com.  The chocolate/peanut butter combination was perfect.  

Ingredients: (makes 12 cupcakes, double recipe to make a full batch of 24)
Cupcakes
1 cup sugar
1/2 cup + 6 tbsp all purpose flour
6 tbsp Hershey's unsweetened cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup boiling water
36 mini Reese's peanut butter cups (24 chopped and 12 for garnish)

Frosting
1 stick unsalted butter (softened)
3/4 cup peanut butter (not chunky)
4 cups confectioners sugar
1/4 cup heavy cream

Ganache
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
1 tbsp light corn syrup

Directions:
Heat oven to 350 degrees.  Line muffin tin with 12 paper wrappers.  Combine dry ingredients in large bowl. Add egg, milk, oil and vanilla extract.  Beat on medium speed for two minutes.  Stir in boiling water.  Batter will be very thin.

Pour batter into paper liners about 3/4 full.  Cut 24 mini peanut butter cups in 1/2.  Put 4 pieces into each cupcake liner.

Bake cupcakes for 15-18 minutes until a toothpick inserted into the cake part comes out clean.  While cupcakes are cooling you can make the frosting.

In medium mixing bowl beat softened butter and peanut butter until combined.  Add confectioners sugar and heavy cream and mix until desired consistency is reached.  Add more heavy cream if necessary.  Pour into piping bag and frost cupcakes as desired.

Make ganache by putting heavy cream in a microwave safe bowl and heating on high for 1 minute. Immediately stir in chocolate chips and stir until melted.  Add 1 tbsp corn syrup and stir until smooth and shiny.  Drizzle over top of  cupcakes.

Top cupcakes with mini peanut butter cup.

Enjoy!!



Linked at: http://www.ladybehindthecurtain.com, http://www.ducksnarow.com/, http://momstestkitchen.com/, http://thenymelrosefamily.com/, http://www.lifewiththecrustcutoff.com, http://www.housewivesofriverton.com/, http://www.bunsinmyoven.com/, http://www.mostlyhomemademom.com/, http://www.happyandblessedhome.com/, http://www.thejennyevolution.com/, http://www.mandatorymooch.blogspot.com/, http://www.mizhelenscountrycottage.blogspot.com/, http://www.notyourordinaryrecipes.com/, http://www.whatscookingwithruthie.com/, http://www.flourmewithlove.com/, http://www.ishouldbemoppingthefloor.com, http://bizzybakesb.blogspot.com/, http://www.nap-timecreations.com/, http://www.mandysrecipebox.blogspot.com/, http://www.mandysrecipebox.blogspot.com/

Chocolate Chip Cookie Dough Truffles

We have been accepted into the Secret Recipe Club and this month our blog assignment is Living Through Life with Interruptions.  I decided to do her Chocolate Chip Cookie Dough Truffles which I made for my daughter's baby shower and gave them out as favors.  I also made Pepperidge Farm Milano truffles and Brownie Truffles. Everyone loved them.

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1 tsp vanilla extract
2 cups all purpose flour
1 14 oz can sweetened condensed milk
3/4 cup semisweet mini chocolate morsels
1 cup finely chopped pecans (I omitted)
1-1/2 lb candy coating, melted

Directions:
In a a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy.
Add vanilla.

Gradually beat in flour and condensed milk.

Add chocolate morsels and pecans.

Shape into 1" balls.  I used my cookie scooper to make these.  Place them on waxed paper and chill for at least 2 hours.

Melt candy coating in microwave on very low heat slowly.  My microwave has a melt feature which is two minutes on low and that worked out fine.  Using two forks or a lollipop stick like I did, dip cookie balls into candy coating to cover.  Place on waxed paper and chill to set.  Store in refrigerator at least one hour.

Enjoy!!  Susan

Linked at: http://iamaddictedtorecipes.blogspot.ca, http://www.flourmewithlove.com/, http://www.momstestkitchen.com/, http://www.ishouldbemoppingthefloor.com/, http://www.sweetsav.blogspot.com/, http://www.chef-in-training.com/, http://www.nap-timecreations.com/, http://insidebrucrewlife.com/, http://thenymelrosefamily.com/, http://www.hungrylittlegirl.com/, http://djssugarshack.com/, http://housewivesofriverton.blogspot.com/, http://www.semihomemademom.com/,
http://www.bunsinmyoven.com/, http://www.ladybehindthecurtain.com, www.lemonsforlulu.comwww.sixsistersstuff.comhttp://www.thebusybhive.blogspot.com/, http://www.momontimeout.com/, http://www.mandatorymooch.blogspot.com/, http://www.michellestastycreations.com/, www.sweet2eatbaking.com
www.mizhelenscountrycottage, http://www.thecountrycook.net/, http://www.foodiefriendsfriday.com/, http://www.notyourordinaryrecipes.com/, http://swtboutique.com/, http://www.whatscookingwithruthie.com/

Club Cracker Christmas Toffee

Warning: This Christmas Toffee is highly addictive!! I made this candy yesterday to bring with me to the annual girls gift exchange party. This year instead of buying presents for each other we all purchased gift cards that will be donated to help those families down the shore that are still struggling in the aftermath of Sandy. There are so many different variations out there of this toffee and every time I have it I love it, the combination of the sweet caramel with the salty crunchy cracker is amazingly delicious. It makes the perfect candy for a Christmas celebration or homemade present. A whole tray makes a lot of this toffee so I will definitely be packaging some of it up to give to the neighbors!

 Before I tell you how to make my sweet and salty treat I wanted to take a minute to recognize the terribly disturbing events that occurred yesterday. I have a close friend who lives in Newtown and is a school psychologist so this tragedy hits way too close to home. Our thoughts and prayers are with all of the families up in CT affected by this horrible tragedy. 

Ingredients:

About 55 Kebbler Club Crackers (1 and 1/4 Sleeves)

1 Cup Butter

1 Cup Brown Sugar

1 Cup Milk Chocolate Chips

1 Cup Peanut Butter Chips

1/3 Cup Chopped Walnuts

1/3 Cup Slivered Almonds

1/3 Cup Chopped Pecans

Start by lining a baking sheet with tin foil and preheat your oven to 400 F. Then line up your club crackers side by side filling the entire tray. I've seen this candy made with saltines, soda crackers or even matzo so which ever you prefer will work the same just a long as the crackers have a little salt on them.

In a medium saucepan over low heat combine the butter the brown sugar until completely melted.

 Bring the mixture to a boil, stirring constantly boil for 3 minutes. Pour the caramel over top of the club crackers. Use your spatula to spread the caramel out evenly, covering all crackers and filling all cracks in between each cracker.

 Bake the candy in the oven for 5 minutes. When it is finished baking pour the chocolate and peanut butter chips over top of the pan. Give the chips about a minute or two to begin melting. Using a knife spread the peanut butter chocolate mixture over top of the entire pan. Making sure you have a nice even layer covering all of the crackers 

 In a small bowl combine your choice of nuts. I used walnuts, pecans and almonds you can obviously choose just one nut or two, whatever you prefer. You can also make this without the nuts but I feel like it really gives the candy a fancier look with a topping. If you are using nuts sprinkle them over top of the toffee while the chocolate is still warm.

Set the finished tray on the counter top for 3-4 hours till the chocolate has completely set and is hard. If you can't wait that long you can always stick the tray in the fridge for about an hour. Once the toffee is hard, cut into squares or break into pieces. Store in a Tupperware on the counter away from heat or direct sunlight so the chocolate doesn't melt, to be safe it can also be stored in the fridge.

Enjoy!! - Nicole

this is linked to www.sixsistersstuff.com, www.ishouldbemoppingthefloor.com, http://www.flourmewithlove.com/, http://www.momstestkitchen.com/, http://www.sweetsav.blogspot.com/,  www.insidebrucrewlife.com, www.mandysrecipebox.blogspot.com, www.crazyforcrust.com, www.nap-timecreations.com, http://www.chef-in-training.com/, http://www.hungrylittlegirl.com, http://www.ladybehindthecurtain.com/, http://thenymelrosefamily.com/, http://djssugarshack.com, http://housewivesofriverton.blogspot.com/, http://www.michellestastycreations.com/, http://mizhelenscountrycottage.blogspot.com/, http://www.momontimeout.com/, http://www.thecountrycook.net/, http://www.foodiefriendsfriday.com/, http://www.notyourordinaryrecipes.com/, http://swtboutique.com, http://iamaddictedtorecipes.blogspot.ca

Kit Kat Cake

I had to try this.  I had pinned it a while back and I had the perfect occasion to make it for Nicole's graduation party last weekend.  It was very easy to make and was the centerpiece of our dessert table.  I found purple M & M's at the party store to match the purple ribbon and it tied in with everything else we had that was purple which just happens to be Nicole's favorite color.  We couldn't have asked for a nicer day.  The weather was perfect. My mom got brave and actually flew from Florida to celebrate with us.  We had everyone together and it was wonderful.

Ingredients:
One box of devils food cake or cake flavor of your choice
 Ingredients needed to make box cake (oil, water, eggs)

Chocolate Frosting
1/2 cup unsalted butter, room temperature
2/3 cup Hershey's unsweetened cocoa
4 cups powdered sugar
1 tsp vanilla extract
1/4 cup light cream

One 12 oz bag of M & M's
4 packages Giant Kit Kat bars

Make cake of your choice according to directions.
When cake has cooled prepare frosting.  In stand mixer, beat together the butter, cocoa, powdered sugar and vanilla.  Add cream to get frosting to desired consistency.  Frost middle, top and sides of cake as usual.

Open kit kats and stand upright on side of cake pressing into frosting to make the kit kats stand on their own.  I kept the kit kats in 2s but you can do it individually if you like.  Continue until you have gone around the entire cake.  Open bag of M & M's and pour onto the top spreading to cover the whole cake top.  Cutting the cake will be a little messy with M & M's going everywhere but its a fun messy.

Enjoy!  Susan

This is linked to www.ladybehindthecurtain.com, mrsfoxssweets.blogspot.com, www.mizhelenscountrycottage.blogspot.com, www.michellestastycreations.blogspot.com,
www.somethingswanky.com, www.whatscookinglove.blogspot.com, www.simplelivingdianebauch.blogspot.com, www.eatathomecooks.com

Chocolate Peanut Butter Eggs & Bunnies

Happy Easter!!  We are having an Easter breakfast this morning with all the family.  These will be for after breakfast if we are good.  This recipe is from www.tasteofhome.com.  

Ingredients:

1/2 cup butter softened

2-1/3 cups confectioners sugar

1 cup graham crackers crumbs

3/4 cup creamy peanut butter

1/2 tsp vanilla extract

1 tbsp half and half or milk

12 oz. semi sweet chocolate chips

1 tbsp vegetable oil

sprinkles

Directions:

In a large bowl cream butter.  Gradually add the confectioners sugar, graham cracker crumbs, peanut butter and vanilla.  Add half and half or milk if necessary to get mixture to right consistency.  Shape into small eggs.  Place on waved paper baking sheets.  I used molds I had but you can shape into egg shape with your hands.  Refrigerate for 30 minutes or until firm.

  

In a microwave melt the chocolate chips and oil slowly and on a low temperature and stir until smooth.  Dip eggs in chocolate.  Allow excess to drip off.  Decorate with sprinkles while still warm.  Return eggs to wax paper.  Chill until set. Store in refrigerator.

Enjoy!!  Susan

Linked at: http://whipperberry.com/

Chocolate Chip Cookie Dough Balls

Anyone who loves to eat the chocolate chip cookie dough off of the beater raw will love this recipe. Except these dough balls are better because you don't have to bake them and there is no risk of salmonella. I have been working on these Chocolate Chip Cookie Dough Balls for 3 days. Not because it should take you 3 days to make them but I just haven't had any extra time lately between work and grad school. It also doesn't help that I'm notorious for starting something and then moving on to the next thing so in reality I probably could've finished them in two days. The first day I made the dough, then the next day I rolled out all the balls and then this morning I finally got a chance to dip them. I'm gonna be very honest only about half the balls even made it into the chocolate to be dipped because we've treated ourselves to a bunch of them before they were finished so I can speak from experience that they are delicious both before and after being dipped.

Ingredients:

3/4 Cup I Can't Believe its Not Butter for Baking & Cookies

3/4 Cup Sugar

3/4 Cup Brown Sugar

3 Tbsp Skim Milk

1 1/2 Tsp Vanilla Extract

1 1/2 Cup Flour

1 1/2 Cup Semi-Sweet Chocolate Chips

8 oz Bakers Semi-Sweet Chocolate Squares

Adapted from: http://sweetpeaskitchen.com

This recipe starts off exactly the same as a normal chocolate chip cookie dough recipe does. Combine the softened butter with both types of sugar in a mixing bowl. On a medium speed mix the ingredients for 2 minutes until light and fluffy. Add the milk and vanilla and mix for another minute.

Once everything is mixed together, slowly add the flour in two small increments on a slow speed until just combined. Then you can gently fold in the chocolate chips. Put the dough in the fridge to harden for about an hour.

On a cookie sheet lined with parchment paper roll the dough into 1 inch balls. Since these are for Valentine's Day and I was feeling festive I dyed half of the dough red before forming the balls. If the dough gets too soft place it back in the fridge for a few minutes. The colder the dough, the easier it will be to form the balls without it sticking to your hands. Once all the balls are formed place them back in the fridge for another hour.

In a small microwave safe bowl cut up 3-4 1oz squares of the bakers chocolate. On a low power setting such as 2 or 3 slowly melt the chocolate in 2-3 minute increments, this should take about 5 or 6 minutes in total. 

Wait a minute until the chocolate cools down and dip each ball into the bowl using a toothpick. Take 3 or 4 dough balls out of the fridge to dip at a time. Be careful because if your dough ball is warm and the chocolate is too hot it will fall apart and melt into the chocolate. This happen to me, I had to buy more chocolate and start over. Another reason why this was a 3 day process haha oops!

Place the dipped dough balls back on the cookie sheet and when you are finished dipping all of the balls put them back in the fridge. This will allow the chocolate to make a nice hard crunchy coating on the outside. Store them in the fridge in a Tupperware until you are ready to eat them.

Enjoy!! - Nicole

This recipe has been linked to:  www.sweet-as-sugar-cookies, www.sixsistersstuff.com, www.crumbsandchaos, www.sweetology101