HAPPY NATIONAL LOLLIPOP DAY!

PLAY DOH COOKIES

LOOKS LIKE PLAY-DOH, RIGHT? NOPE! IT'S COOKIE DOUGH!!!HOW FUN IS THIS? ROLL ALL OF THE COLOR TOGETHER!!!
STRETCH IT OUT, ROLL IT UP, AND...VOILA! WILLY WONKA SUGAR LOLLIS!

SNICKERS GOODIES!!!

HERE ARE SOME OLDIES TO GET YOU PSYCHED FOR A NEW SNICKERS RECIPE!

NO-BAKE FROZEN OREO BARS

INGREDIENTS:
24 OREO COOKIES
1/2 STICK BUTTER

1 PINT HEAVY CREAM
1 JAR MARSHMALLOW FLUFF (OR CREME)

MELT THE BUTTER AND CRUSH THE OREOS. COMBINE THE 2 AND PRESS HALF INTO AN 8X8 DISH LINED WITH NONSTICK FOIL SO IT HANGS OVER THE SIDES FOR EASY REMOVAL.

WHIP THE CREAM UNTIL NICE AND THICK, ADD THE FLUFF TO COMBINE. SMOOTH THIS MIXTURE OVER THE OREO CRUST.

ADD THE REST OF THE OREO MIX ON TOP. COVER THE DISH WITH MORE NONSTICK FOIL AND FREEZE OVERNIGHT. CUT INTO SQUARES AND ENJOY!! SERVE FROZEN!

recipe from my college roomie

BROWNIE FAKE OUT ICE CREAM CONES

SO EASY.....SO FUN! MAKE YOUR FAVORITE BROWNIE RECIPE TO START. CLICK HERE FOR MY FAVORITE! (NOTE: DON'T FROST THE BROWNIES)

LET BROWNIES COOL. CUT INTO SQUARES AND PUSH INTO THE CONE. USE SOME SQUARES TO EXTEND OFF THE CONE AND MOLD INTO ROUND "ICE CREAM" SHAPES. CHILL UNTIL FIRM. REMOVE FROM FRIDGE FOR A FEW MINS AND MELT YOUR CHOCOLATE DISKS (SOLD IN MICHAELS/AC MOORE). TURN THE CONES UPSIDE DOWN AND DIP INTO THE CHOCOLATE. TOP WITH SPRINKLES AND A REAL CHERRY! PERFECT SUMMER CONES THAT WON'T MELT!!!

HAPPY NATIONAL ICE CREAM DAY AND SOME RECIPES!!

CLICK FOR THE BEST VANILLA BEAN ICE CREAM RECIPE! I use this recipe all the time as my base and add different "goodies" like Heath bar, Oreos, etc!

CLICK FOR THE PEANUT BUTTER CUP ICE CREAM RECIPE!

INSANE BROWNIE CHEESECAKE BARS WITH OREO CRUST

Step 1-make brownies- (you won't need this whole batch but that's okay. These are sooooo yummy you can munch the rest!)
DIRECTIONS:

Preheat 350. Line 9x13 pan with nonstick foil.

4 ounces unsweetened chocolate

1 1/2 sticks butter

1 3/4c. sugar

3 eggs

1tsp. vanilla

1/2tsp. kosher salt

1c. flour

Microwave chocolate and butter until melted 1-2 minutes. Stir in the sugar. Mix in eggs and vanilla. Add salt and flour. Pour in pan and bake 30-35 minutes. Let cool. Stick in the fridge if you need to speed this part up like I did! Cut into small 1 inch chunks and loosely measure 2 cups -save for the filling.

Step 2: Make Oreo Crust

Food process 10 ounces Oreo cookies

10 T. melted butter

2/3c. sugar

1/4tsp. kosher salt

Combine all in a bowl. Press in the bottom of your pan. Now you have some choices. The original recipe calls for a buttered 10 inch round springform pan. I used a 10 inch square springform to cut bars rather than slices.

Step 3: Make Filling

3 (8-ounce) packages cream cheese, soft

1c. sugar

4 eggs

1 tsp. vanilla

Beat cream cheese and sugar in a mixer until fluffy. Add eggs and vanilla. GENTLY fold in the 2c. of brownie chunks and pour on top of your oreo crust. Place this on a cookie sheet and place in oven. (Cookie sheet will catch some of the drips that do happen!!!!!! Don't skip this step!) Bake at 350 for 45-50 minutes, until the cake is set 3 inches from edge but center is slightly wobbly when the pan is gently shaken. Cool completely and then glaze!

Step 4: Ganache

3 ounces bittersweet chocolate chips

1/2 stick butter

1/4c. heavy cream

1/2tsp. vanilla

1T. powdered sugar

Mini Chocolate Chips

Place butter AND cream in microwave safe dish and cook 45 seconds-1 minute to scald. Pour this over the chocolate in another bowl and stir until melted. Whisk in vanilla and powd. sugar until smooth. Spread over cheesecake. Top with mini chocolate chips for decoration! Chill and then cut into slices or bars.

(Recipe adapted Brown Eyed Baker)

CHOCOLATE GANACHE RASPBERRIES

Start with fresh raspberries...

Make some dark chocolate ganacahe. MMMmmm....

Roll the raspberries in the ganache...
Dip them in chocolate and enjoy!!!!!!
GANACHE INGREDIENTS
3/4 cup heavy cream
20 ounces bittersweet chocolate, very finely chopped, divided
2 cups firm, dry fresh raspberries

Put the cream in a medium saucepan over medium heat just until it comes to a simmer. Remove from the heat and immediately sprinkle 8 ounces of the chocolate into the cream. Cover and let sit for 5 minutes; the heat will melt the chocolate. Stir gently until smooth. Pour the ganache into a small bowl.

1. Line a jelly-roll pan with aluminum foil. Gently pat your raspberries dry, if necessary. Drop one raspberry onto the surface of the ganache. Use two spoons to carefully toss the berry back and forth until it is completely covered with ganache. You want just enough ganache to adhere to the berries to cover them completely without having any extra; this will give you the right proportion of fruit to chocolate. They will not be neat and round; they will look like odd-shaped lumps of chocolate, which is fine. Place the chocolate-covered berry on the prepared pan, repeat with the remaining berries, and then refrigerate the pan until the ganache is completely firm, for about 2 hours, or overnight.

For the Chocolate Shell
Line a jelly-roll pan with aluminum foil, shiny side up, smoothing out any wrinkles. Melt the remaining 12 ounces of chocolate

1. Drop the chilled raspberry centers one at a time into the chocolate and use two forks to help submerge and remove them; you are aiming to make as thin and even a coating as possible when you remove a center from the chocolate, have it balanced on the flat part of the fork and rap the base of the fork on the side of the pot to help any excess chocolate drip back into the pot. Place the dipped center on the prepared pan. Repeat with the remaining berries and refrigerate until firm, then place in the fluted paper cups. Refrigerate in an airtight container in a single layer for up to 2 days. Remove from the refrigerator about 30 minutes before serving.

SNICKERS FUDGE

Line 8x8 pan with yes, you guessed it...nonstick foil! (This recipe is also easily doubled to fit a 9x13 if u prefer and have good willpower!)

Layer 1: In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread in pan evenly with a little spatula. Stick in the freezer.

Layer 2: In a pot on the stove, melt 2T. butter. Add 2T. evaporated milk and 1/2c. sugar. Bring to a boil and cook at a simmer for 4 minutes, stirring the whole time. Remove from heat and quickly stir in 3/4c. fluff, 2T. peanut butter and 1/2tsp. vanilla. Pour over the first layer and spread evenly. Sprinkle chopped peanuts on top of this layer and lightly press in. I only used peanuts on half the tray but it's up to you! Love peanuts? Go for it! Hate them? Skip it! Stick back in the freezer.

Layer 3: In the microwave, melt:
7 ounces caramels and 2T. heavy cream
Pour this over layer 2 and spread evenly. Yes, back into the freezer! See? You are getting the hang of this now!! Almost done!

Layer 4: (it's the same as layer 1)
In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread on top of the layers evenly. Stick in the freezer to firm. Then transfer pan to the fridge for 1-2 hours. Remove, cut into squares, eat! I hope you love this as much as I do!

adapted from culinary in the desert

OVER THE TOP REESE'S PEANUT BUTTER CUP COOKIES

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE'S COOKIES
Over the Top Reese’s Peanut Butter Cookies

• 3/4 cup butter, soft
• 1 cup sugar
• 1 cup brown sugar
• 1 cup SKIPPY peanut butter
• 2 large eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups flour
• 1 1/2 cup milk chocolate chips
• 32 mini Reese’s peanut butter cups, each cut into 4 pieces

1. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
2. Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
3. Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. Makes 18 cookies.
4. ADAPTED FROM REAL MOM KITCHEN

A CHOCOLATE RIVER!

BUCKLY YOUR SEATBELT BARS!

BUCKLE YOUR SEAT BELT BARS-YES, these are "THAT" good!

Step 1:Beat 1 stick butter in mixer with 1c. sugar.
Add 1 egg and 1 tsp. vanilla. Beat till combined.
Add 2c. flour, 1/2 tsp. baking powder and a pinch of salt. Voila! There is your dough! How easy was that!!!???

Filling ingredients you'll need
1c. chopped pretzels
10 caramels plus 1T. milk
3c. peanut butter cups
1/2c. chips of your choice!


Step 2: Press most of sugar cookie dough into an 8x8 pan. I lined mine with nonstick foil for easy removal. Reserve a little bit of dough to crumble on the top at the end. Just eyeball how much to reserve.

Step 3: Crush 1 cup of pretzels roughly with hands and put on top of dough.

Step 4: Roughly chop 3c. peanut butter cups and layer on top of the pretzels. (THIS TIME I ALSO ADDED SOME MINI PB CUPS FROM TRADER JOES!)

Step 5: Microwave 10 caramels and 1T. milk till melted, about 1 minute. Pour on top of peanut butter cups. Mmmmm!

Step 6: Crumble on the rest of the cookie dough that you reserved. Bake AT 350 FOR about 25 minutes till golden and cooked through. Let cool to room temp.

Step 7: Melt 1/2c chocolate chips-milk or semisweet and drizzle across the top when it is cooled. Eat up!


adapted from picky palate

FRUITY PEBBLE MACARONS!

SO EXCITED! TAKING A MACARON CLASS THIS MONTH! HOPING MY FRIEND IS JOINING ME (HINT, HINT!)....THINK THIS WILL CONVINCE HER? TRY THESE FRUITY PEBBLE MACARONS...THEY ARE QUITE INCREDIBLE!

THIS RECIPE IS FROM THE NOVICE CHEF BLOG!!!! GO VISIT!!!
Fruity Pebble Macarons
Yield: 24 Macarons



INGREDIENTS For the Fruity Pebble Macaron shells:

75 grams powdered fruity pebbles, sifted
75 grams almond meal, sifted
200 grams powdered sugar, sifted
100 grams aged egg whites
28 grams granulated sugar
5 grams powdered dehydrated egg whites (I USED MERNIGUE POWDER HERE)
**To turn Fruity Pebbles into powder, pulse in a food processor. Also, weigh the Fruity Pebbles AFTER being processed in the food processor, not before.



directions:

For the Fruity Pebble Macaron shells:

Line two large baking sheets with parchment paper.

In a bowl, sift the powdered fruity pebbles, almond meal, and powdered sugar.

In a mixer, whisk egg whites at medium-low speed until it starts to foam. Slowly sprinkle in the granulated sugar and powdered egg whites as you beat. Then increase the speed to medium and beat until a firm meringue forms.

Remove meringue from mixer and gently fold into the dry ingredients. Don't over mix.

Using a pastry bag with a plain round tip, pipe small rounds onto prepared baking sheets. Leave an inch between them to allow for the batter to spread. Once all the macarons have been piped, pick up the baking sheet with both hands, and holding it level, tap it firmly onto the counter several times. This will bring pop any air bubbles in the cookies. Then let the cookies sit for 30 minutes to an hour, depending on the humidity levels. You will know they are ready to go into the oven when you can touch the tops without it sticking to your finger.

Once the macarons are ready, preheat the oven to 290 degrees. Bake for 18-20 minutes, or until they easily pop off the parchment paper. Remove macaron shells immediately from baking sheet and cool on a wire rack. Once cooled, fill and store in an airtight container, in the refrigerator, for 24 hours. Then let warm to room temperature before eating. Taste even better the next day!!!!!!!!!!!!!!!!!



For the Fruity Pebble Buttercream:

1 stick (1/2 cup) butter, room temperature
1/2 cup powdered fruity pebbles (about 1 1/2 cups pulsed in food processor)
1 cup powdered sugar
1 teaspoon vanilla extract
Cream the butter, vanilla and powdered fruity pebbles in the bowl of a stand mixer. Slowly add the powdered sugar and scraping down the sides and bottom of the bowl thoroughly after each addition. Pipe onto a cooled macaron shell and sandwich with another shell, repeat until all shells are used.

Old Fashioned Jumbo Sugar Cookies

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups granulated sugar
• 1/4 cup packed light-brown sugar
• 1 cup unsalted butter, (2 sticks), softened
• 2 large eggs
• Sanding sugar, for sprinkling

Directions

1. Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
2. Put sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time. Reduce speed; gradually add flour mixture, and mix until just combined.
3. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
4. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
5. recipe adapted from Martha

LINKING AT RECIPES FOR MY BOYS

JULY 4TH MARSHMALLOW POPS

July 4th CARAMEL MARSHMALLOW POPS!!!!

HERE WE GO! STEP 1-PUSH 3 MARSHMALLOWS ON A LOLLIPOP STICK OR SKEWER, WHATEVER U HAVE ON HAND! REPEAT TO USE ALL YOUR MARSHMALLOWS!

MELT A BAG OF CARAMELS AND A SPLASH OF HEAVY CREAM. (MICROWAVE WORKS WELL 4 THIS!) BRUSH THE CARAMEL ONTO THE MARSHMALLOWS WITH A SILICONE BRUSH. LAY THEM ON A VERY HEAVILY GREASED SILPAT OR VERY HEAVILY GREASED WAX PAPER AND CHILL!STEP 2....MELT YOUR CHOCOLATES AND DIP THE MARSHMALLOW SKEWERS IN!!! LET EXCESS DRIP OFF AND ADD YOUR PATRIOTIC SPRINKLES OR WHATEVER KIND YOU HAVE ON HAND!!! LET CHILL ON YOUR GREASED SURFACE UNTIL SET!
STEP 3 IS OF COURSE, OPTIONAL! ATTACH A DECORATIVE CANDY WITH SOME MELTED CHOCOLATE! KIDS WILL LIKE THIS!!!
LAST STEP!!! DISPLAY YOUR POPS AND CHOOSE YOURS QUICKLY!!!!!!! SO, WHICH ONE FOR YOU????????

PEANUT BUTTER TWIX BARS

I KNOW SOME OF YOU WERE WONDERING ABOUT A PEANUT BUTTER TWIX VERSION...HERE YOU GO!!!!

HOMEMADE PEANUT BUTTER TWIX!!!!!

SHORTBREAD CRUST + PEANUT BUTTER TRUFFLE FILLING + CHOCOLATE ON TOP=HOMEMADE PEANUT BUTTER TWIX BARS!!! YUP!!!!! ♥

MAKE CRUST:
BEAT 3/4 C. FLOUR
1/4C. PLUS 1T. CONFECTIONER'S SUGAR
6T. BUTTER
PAT INTO 8 INCH PAN LINED WITH NONSTICK FOIL. BAKE AT 350 FOR 15 MINUTES UNTIL GOLDEN. COOL

FILLING:
BEAT
1/2 cup butter, room temperature
1/2 cup SKIPPY creamy peanut butter, room temperature
2 cups powdered sugar
1 tablespoons milk
SPREAD THIS FILLING ON COOLED CRUST.

MELT 1 BAG GHIRARDELLI CHIPS (BITTERSWEET OR MILK CHOC) AND SPREAD ON TOP. CHILL AND CUT!
WARNING-THESE WERE A BIT TRICKY TO CUT! IF THE FILLING IS NOT CHILLED IT SMUSHES BUT COLD CHOCOLATE WILL CRACK. SO.....THEY MAY NOT LOOK PERFECT BUT THEY SURE TASTE GREAT!!!! I THINK USING MELTED HERSHEY BARS MAY MAKE FOR LESS CRACKING. ENJOY!!!!!!!

FOR LINZER TART LOVERS

THESE TASTE LIKE A TRULY AUTHENTIC LINZER TART COOKIE!

Ingredients

• 1 1/4 cups unsalted butter, softened
• 2/3 cup white sugar
• 2 cups sifted all-purpose flour
• 1 3/4 cups ground almonds
• 1/8 teaspoon ground cinnamon
• 5 tablespoons raspberry jam
• 1/3 cup confectioners' sugar for decoration

Directions

1. Cream the butter and sugar together until the mixture is light and fluffy. Beat in the flour, 1/2 cup at a time, the almonds and cinnamon, and continue beating until the mixture becomes a slightly stiff dough.
2. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about one hour.
3. Preheat oven to 325 degrees F
4. On a lightly floured surface, roll the 1/2 of the dough into a sheet 1/8 inch thick. With a 2 1/2 inch cookie cutter, cut as many circles (OR HEARTS LIKE I DID) from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles (HEARTS). You should now have about 12 circles (HEARTS).
5. Arrange them on a parchment lined sheet leaving about and inch of space between them.
6. Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter. Bake both batches for 10 - 15 minutes or until light brown. Cool on cake rake for 20 minutes.
7. Spread tops of the solid circles with a thin coating of jam, lay a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
8. NOTE: Keep dough as cold as possible for easier handling. You may have to chill it after rolling it out so that it will be easier to cut.
9. THIS RECIPE COMES FROM ALLRECIPES.COM

CHOCOLATE LAYER CAKE DECORATED WITH CHOCOLATE DIPPED OREOS!

NEW FEATURE...WILL BE REMINISCING DOWN CANDY LANE ON SOME OLDIE FAVES THIS SUMMER.... IN CASE YOU MISSED THEM ALONG THE WAY! THIS WAS A CHOCOLATE LAYER CAKE DECORATED WITH CHOCOLATE DIPPED OREO COOKIES. MAY I CUT YOU A SLICE? ♥

USE ANY DOUBLE CAKE RECIPE YOU LIKE FOR THIS BUT FOR THE FROSTING... MRS. MILLMAN'S IS A MUST! THIS COMES FROM MARTHA STEWART.COM

Ingredients

• 24 ounces Nestle semisweet chocolate morsels
• 4 cups whipping cream
• 1 teaspoon light corn syrup

Directions

1. Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
2. Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

DIP OREOS IN CHOCOLATE OF YOUR CHOICE AND ADD DECORATIONS....EX, SPRINKLES, MARSHMALLOWS, ETC. DECORATE THE CAKE WITH YOUR OREOS ONCE THE CHOCOLATE IS SET!