Speculoos Cookie Butter Cookies

My husband brought TJ's  Speculoos Cookie Butter to my attention after he had heard about it on the radio.  He said that it is becoming hard to get and that people are starting to sell it on eBay.  The hot commodity of summer 2013. Whaaaa?! That's all he had to tell me before I decided that I must have some. 

It took me exactly one week after my initial try to get my hands on two jars of the stuff.  I hadn't realized that it came in a crunchy and a smooth variety.  Crunchy is all I could get at the time and after I witnessed a TJ's employee getting grilled for saving me the two jars, I wasn't about to get picky.  I took my jars, placed them in my cart, gave a quick "thanks!" and then bolted down the next aisle.  At last, they were MINE!

My sister told me that Cookie Butter is much like biscoff spread, and after tasting it, I would have to agree.  Although Cookie Butter is a tad bit more sweet in my opinion, I think they are both wonderful!!  You can spread it on toast, bagels, biscuits, or eat it by the spoonful.  Whatever your heart so desires. I chose to incorporate it into cookie dough thus creating the Cookie Butter Cookies.  These cookies are extremely chewy and go fantastically with a tall glass of milk.  My husband had a brilliant idea of spreading cookie butter on top of the cookie butter cookies.  YUM!

INGREDIENTS:

1 C Speculoos Cookie Butter (smooth or crunchy)
1 C sugar (plus more for rolling)
2 eggs
1 tsp vanilla
1 C  all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt

DIRECTIONS:

Preheat your oven to 375 degrees.  Line a large cookie sheet with parchment paper.  Using an electric mixer, cream together the cookie butter and sugar.  Add the vanilla and beat in the eggs, one at a time.  Next, mix in the dry ingredients until all ingredients are well incorporated.  Using a cookie scoop, roll the dough into balls and then roll them into sugar and place them approx. 2 inches apart on your cookie sheet.  If your not using a cookie scoop you can roll the dough into balls about the size of a ping pong ball.  Bake for 8-10 minutes.  Allow to cool on the cookie sheet for 1-2 minutes before transferring to a wire rack.  Cool completely before storing into an air tight container.  ENJOY!

Oatmeal Chocolate Chip Spice Cookies

I'm so sorry that I've been MIA for the past few weeks.  This recent wonderful shift in our weather has kept me outdoors more than usual and my lack of menu planning has me running to the grocery store almost everyday during my lunch hour, that's the time when I normally spend blogging.  So how've you all been? Good, I hope!  My boys are getting so big, Dominic is currently on spring break and will be starting baseball later this month. Carson is surprising us everyday with the things he chooses to eat.  This weekend we had him chowing down on peppered beef jerky, it was peppered enough to even make my mouth wanting water!  We also discovered that he likes kale tossed with Caesar dressing and freshly squeezed lemon juice (a little creation that my sister showed me, try it it's delish!).  And if we put "chup" (ketchup) on it, he will eat just about anything!!!

Enough of my blabbering, on to the cookies! I actually made these about three weeks ago.  I was very much in a baking mood and was yoyo-ing with the idea of making oatmeal cookies, chocolate chip cookies, or spice cookies.  Decisions, decisions.  Then BAM, I thought "duh, I'll just do all three!!" And that is how this recipe I present to you today was born.  :)

These cookies are ridiculously quick and easy to throw together and they have the perfect amount of chewiness.  The recipe makes about a dozen and a half cookies. 

INGREDIENTS:

3/4 C all purpose flour

1/4 tsp. baking soda 
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves 
1 tsp. all spice
1/2 tsp. ground ginger
1/2 C butter; softened
1/2 C sugar 
1/2 C brown sugar
1 egg 
1/2 tsp. vanilla
1 1/2 C oatmeal
1/4 C mini chocolate chips

DIRECTIONS:

Preheat your oven to 375 degrees. With an electric mixer, cream together the butter and the sugars.  Next, beat in the egg.  Now add the spices and mix well. Stir in the oatmeal and the chocolate chips.  Drop by the tsp. full onto a greased cookie sheet.  Bake for 10-12 minutes.  Allow to cool on a wire rack.  Store in an airtight container.  ENJOY!

 

Chocolate-Coconut Mousse









The highlight of our Valentines Day dinner last night was our dessert.  By far!  At the last minute I decided to make a change, which I think was for the better, but its hard to say for sure since it was only my first time making this.  So with that change, what was supposed to be "Chocolate Frosting Shots", quickly turned into "Chocolate-Coconut Mousse".  Changes like that seem to happen a lot in my kitchen.

If you're a fan of coconut and a fan of chocolate, this is definitely a dessert your going to want to try!!! A perfect medley of the two.

Don't judge a dessert by its picture.  Judge it because I am telling you that it's awesome!! :)

INGREDIENTS:

1 can Coconut Milk
1/2 C (approx.) Heavy Whipping Cream
1/2 tsp. pure vanilla extract
1/4 C cocoa powder
1/2 C powdered sugar
Coconut Flakes, optional.  (This is a serving suggestion that just popped into my head, wish I would've thought about that last night, dang it!)

DIRECTIONS:

Place the can of coconut milk into the refrigerator and leave it there over night.  Open the can (without shaking it).  Skim off the thick white content off of the top and place into a medium bowl.  (you can reserve the clear liquid to use for something else if you'd like).  Add equal parts of heavy whipping cream. (I eyeballed it, but it was about 1/2 cup.) Add the remaining ingredients and using a whipping attachment of an electric mixer, whip until thick like mousse.  Sprinkle with coconut flakes. ENJOY!

Brownie Batter Dip

For our "Second Annual Kid-Friendly Super Bowl Party", we had to one up our most popular appetizer of the peanut butter ball with this Brownie Batter Dip.  It was a hit!! I personally, really enjoyed using the marshmallows as dippers.  So yummy!

INGREDIENTS:

8 oz. Neufchatel cheese, softened
4 TBSP butter, softened
2C. powdered sugar
5 TBSP all-purpose flour
5 TBSP cocoa powder
3 TBSP brown sugar
1 tsp. vanilla
 3 TBSP milk
 Mini Chocolate chips, for garnish (optional)
Pretzel snaps
mini marshmallows


DIRECTIONS:

In a medium bowl, whip the cream cheese and butter together with an electric mixer until light and fluffy. Add the powdered sugar and mix well. Next, add the flour, cocoa powder, brown sugar, vanilla and milk. Mix until smooth. Garnish with mini chocolate chips, if desired. ENJOY!

Adapted from: stickafork.net

Lemon Bluberry Yogurt Loaf

I have a hard time feeding my family donuts that come from a box, but I have no problem what-so-ever baking a decedent loaf of Lemon Blueberry Yogurt Bread and feeding it to them for breakfast.  I know, it doesn't completely make sense to me either.  I think it may have something to do with me knowing exactly what's going into the bread and not having to wonder if there are any hydrogenated rapeseed (whatever that is) or any Monosaturatedaslkdfjalkdiecvmoinweon involved.  Those things scare me.  Don't get me wrong, we eat some of that junk too...It just feels like a let down when it happens.


So two Sundays ago, I had this crazy burst of energy.  I woke up early and got started on this bread.  The rest of the family eventually rolled themselves out of bed and everyone got ready for church. (So we could get our praise on.)  The bread was finished just in time to eat for breakfast, which we did.  And then we even arrived to church ON TIME. (Which unfortunately rarely happens!)  It was the weirdest best Sunday morning ever!

INGREDIENTS:

For the Loaf:

1.5C + 1 TBSP all-purpose flour, divided
2 tsp. baking powder
1/2 tsp. kosher salt
1 C plain Greek yogurt
1 C sugar
3 eggs
2 tsp.  lemon zest
1/2 tsp. vanilla extract
1/2 C veggie oil
1.5 C blueberries, fresh or frozen, thawed and rinsed

 For the Lemon Syrup:

 1/3 C fresh lemon juice
1/3 C sugar

 For the Lemon Glaze:

 1 C powdered sugar, sifted
  3 TBSP fresh lemon juice


DIRECTIONS:

Preheat your oven to 350 degrees. Grease and flour the bottom and sides of a 9 x 5-inch loaf pans.
In a medium bowl, sift together the flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil.  Then whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining TBSP of flour, and fold them very gently into the batter.
Pour the batter into the loaf pan and bake 50 to 55 minutes, or until a toothpick test shows it is completely done in the center. Allow the pan to cool for 10 minutes before removing the loaf to a wire rack on top of a baking sheet.

 While the loaf is cooling, prepare the lemon syrup. In a small saucepan stir together the lemon juice and sugar over medium heat until the sugar is completely dissolved. Once dissolved, continue to cook for another 3 minutes. Remove from the heat; set aside.

 Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the entire loaf with the lemon syrup. Let the syrup soak into the loaf and brush again. Let the loaf cool completely.

 To make the lemon glaze, whisk together the powdered sugar and 3 TBSP of the lemon juice in a small bowl. The mixture should be thick but pourable. Add up to another TBSP of lemon juice if the mixture is too thick. Pour the lemon glaze over the top of the loaf and let it allow it to drip down the sides. Let the lemon glaze harden for about 15 minutes before serving. ENJOY!


Recipe adapted from: Sweetpeaskitchen.com

Carmelitas

I can still remember my very first encounter with a Carmelita... it was love at first bite.  I was out to lunch with a friend at a lovely, little, bakery cafe.  Since I was being good and ordered the "Executive Chef Salad" (don't let the word "salad" fool ya, I am sure that salad has just as many calories as a big mac!) I decided I'd treat myself to something sweet.  The Carmelita caught my eye since its filled with  ooey gooey caramel and lots of chocolate, two of my most favorite things. :)  It took only one bite and I knew that I had just tasted the very best thing ever created!!!  Words cannot express how AMAZING these things are.  I can tell you, that my taste buds do a little dance every time I eat one.  After I made this recipe, I ate a third of the pan. By myself.  In less than 24 hours.  :)

INGREDIENTS:

32 caramel squares
1/2 C heavy whipping cream
3/4 C melted butter
3/4 C packed brown sugar
1 C all purpose flour
1 C quick oats
1 tsp. baking soda
6 oz. semisweet chocolate chips (half of a bag)

Preheat oven to 350 degrees. Place caramels and cream in a small saucepan over low heat and whisk together until caramels are completely melted and the mixture is smooth. In a medium bowl combine the melted butter, brown sugar, flour, oats, and baking soda. Flatten half of the oatmeal mixture into the bottom of an 8x8" pan. Bake for 8- 10 minutes. Remove the pan from the oven and sprinkle chocolate chips over the crust. Pour the caramel mixture over the chocolate chips and crumble the remaining oatmeal mixture over the caramel. Place the pan back into the oven and bake for another  15-20 minutes. Remove when the edges appear to be lightly browned. Allow to cool completely before cutting.  Store at room temperature.  Enjoy!

Tricia's Apple Crisp

I try to make something sweet once a week. Last week the husband requested apple crisp. With apple season in full swing and having everything else already in the cupboards I thought "perfect!" So I bought the apples I... needed and placed them in the fruit basket and there they sat ALL week long. (I told you it was a busy week!) So since he made breakfast I agreed I'd return the favor this morning and make him his apple crisp. :) No lie, this is one of the best apple crisps I've ever tasted!!! And it's a Daily Garlic original. :)

 

 

INGREDIENTS:

8 C gala apples, peeled, cored, and sliced
3/4 C sugar
1TBSP flour
1 tsp ground cinnamon

1 C quick-cooking oats
1 C flour
3/4 C brown sugar, packed
1/4 tsp baking powder
1/4 tsp baking soda
1/2 C butter, melted

DIRECTIONS:

Preheat your oven to 350 degrees. Peel, core and slice your apples and place into a large bowl. Mix in 3/4 C flour, 1 TBSP flour and 1 tsp ground cinnamon. Transfer to a 9x13 in glass baking dish. In another bowl combine oats, flour, brown sugar, baking powder and baking soda. After combined, stir in the melted butter until fully incorporated. Pour the mixture over the prepared apples. Bake at 350 degrees for 40min. Serve warm with a scoop of vanilla bean ice cream. Enjoy!

Cherry Topped Cheesecake

First, I must confess... I used a store bought crust! <gasp!> I know, I know! To make a long story less longer than necessary, this cheesecake was a last minute attempt to use up some cherries that I had stored in ...my freezer. These were delicious, beautiful, farm fresh cherries and I couldn't bear the thought of letting them go to waste. And what better way to eat cherries than on top of a cheesecake?? So this post focuses only on the cheesecake filling and the cherry topping. I promise that next time I make a cheesecake I will make the crust myself, because lets face it, a store bought crust tastes like a store bought crust! 

 

FILLING:

16 oz. neufchâtel cheese, room temperature
1 C sugar
3 eggs
1 tsp vanilla extract
Zest of one lemon
1.5 C plain Greek yogurt

DIRECTIONS:

In a large bowl, beat the Neufchâtel cheese on low speed for 1 minute until smooth. Add in the sugar a little at a time and beat until creamy, 1 to 2 minutes. Scrape down the sides of the bowl as needed. Add in the eggs 1 at a time, and continue to beat slowly until combined. Stir in the vanilla and lemon zest. Blend in the greek yogurt being careful to not over beat as this will incorporate too much air into the batter. Pour filling into a prepared crust and smooth the top.
NOTE: If you choose to use a store bought crust you may end up with leftover batter.

Bake at 325 degrees for 50-55 minutes. The cheesecake should still jiggle slightly (it will firm up after chilling). Be careful not to overcook! Do not put a toothpick in the cake’s center to check for doneness, this will make a crack. Let it cool in the pan for 30 minutes. Cover and chill in the refrigerator for at least 4 hours.

TOPPING:

1.5 C of previously frozen cherries, pitted
1 TBSP sugar
1 tsp cornstarch

Directions:

In a small sauce pan, over med/high heat, heat up the cherries while smashing them down with a potato masher. Add sugar and cornstarch and allow to simmer long enough for the juice to become thickened and sauce like. (this takes just a couple of minutes) Remove from heat. Use as a topping warm or cooled.

S'mores to go!

S'mores to go. :) Here is a quick and super simple snack that makes the whole family happy! Perfect for movie night.


One Part Golden Grahams
One part mini marshmallows
Half part chocolate chips

Mix thoroughly and enjoy!

Homemade Caramel Sauce

I've been wanting to try making homemade caramel sauce for quite awhile now. And after a recent family trip to Apple Hill and regretting the whole way home not buying a caramel apple, I thought it the perfect opportunity to finally give it ...a try. I had been eyeballing a few recipes online, but when I found this recipe by HowDoesShe?.com I knew I had a winner. Let me tell you folks, this is one of the most satisfying sugary treats I have ever concocted! I'm not sure if it was the farm fresh apple or my mad kitchen skills, but I was left literally scraping what I could out of the bowl and licking it off of my finger!!! AH-MAZING stuff here!!!

 

 

INGREDIENTS:

 

3/4 C brown sugar
3/4 C sugar
1/2 C corn syrup
1/3 C butter
2/3 C whipping cream

 

DIRECTIONS:

Combine the first four ingredients in a medium saucepan and bring to a full boil over medium heat. This should take 5-6 minutes. Remove from heat and allow to cool for 5 minutes. Stir in whipping cream and pour into a container. The sauce will thicken as it cools.

Chocolate Chip Raisin Granola Bars

So I was right.  The energy bites didn't hang around long. :)  So to compensate for our lack of snacks in the house I went ahead a tried this recipe for homemade granola bars.  I've had this recipe bookmarked for a few months now.  After bite #1 it had already earned a spot into my recipe binder.  Just like that!  The batch of bars has been in our home for a little over 24 hours now  and I'm embarrased to admit that they are more than half gone.  I can explain...anytime you cook/bake anything, you have to take a taste right?! Bar #1, Gone.  I needed a night time snack, so did the hubby (times two!).  The baby woke up at 2am for a feeding and gee I was SO hungry!. Bar #5 gone.  I needed one to go with my morning coffee.  And another for my mid morning snack.  I needed something sweet after eating lunch, then of course I needed an afternoon snack!  I got hungry while I was getting dinner ready too...Dominic took one in his school lunch today and I'm afraid to ask the hubby how many he ate.  So there you have it, my confession and your warning...they WILLl go quick!  :)

INGREDIENTS:
1/2 C softened butter
1 C packed brown sugar
1/4 C white sugar
2 TBSP honey
1/2 tsp vanilla extract
1 egg
1 C all purpose flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp salt
1 1/2 C quick-cooking oats
1 1/4 C crips rice cereal ( I used honey chex that I crushed)
1/2 C raisins
1/2 C mini chocolate chips

DIRECTIONS:
In a large bowl, cream butter and sugars until light and fluffy.  Add the honey, vanilla and egg; mix well.  Combine the flour, cinnamon, baking powder and salt; gradually add to the butter/sugar mixture.  Stir in the oats, cereal, raisins and chocolate chips.  Press the mix into a greased 13x9 inch baking pan.  Bake at 350 degrees for 25-30 minutes or until the top is lightly browned.  Cool on a wire rack.  Once cooled, cut into bars.

adapted from the Taste of home recipe for Chewy Granola Bars

Chocolate White Chocolate Chip Mug Cake

When it comes to cake, I have absolutley zero will power.  Whenever I crave sweets cake ALWAYS does the trick.  So when I found a recipe for a Mug Cake online I was very eager to try it!  It literally took me about FIVE minutes to prep, cook, and clean up my mess.  The recipe I found called for salted caramels, which I didn't have, so I replaced it with white chocolate chips.  I'm not sure if it was due to the amount of salt called for in the cake batter, but the combination of the chocolate cake and the white chocolate chips created a salty/sweet taste...delish!  My hubby and I shared the mug cake and still had some left over (which I plan to polish off just as soon as I'm finished posting this recipe!)

INGREDIENTS:
4 TBSP all purpose flour
4 TBSP sugar
3 TBSP unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 egg beaten
3 TBSP milk
1 TBSP veggie oil
a small handfull of white chocolate chips (maybe 1/4??)

DIRECTIONS:
In a small bowl combine all ingredients, reserve a few white chocolate chips to sprinkle on top.  Pour the cake batter into a regular sized coffee mug (I used an oversized because it seemed like a lot of batter, but I think a regular sized would've been fine.) Sprinkle the remaining white chocolate chips on top.  Microwave for 90 seconds.  Insert a toothpick onto the center of the cake, if it doesn't come out clean, microwave for an additional 30 seconds.  Be careful...the mug will be HOT! :)

recipe adapted from blogs.babble.com/familykitchen

Sopapilla Cheesecake

I found this recipe a month or so back and was just waiting for the right opportunity to make it.  Yesterday was the day! And boy am I glad that I waited to make it to take along to someone elses house, because had I made it for just us at home we would've been in major T-R-O-U-B-L-E!!!  For me it was one of those things that you taste, then immediately you need to re taste and as you slowly back away, you KNOW that you'll be back in a minute for "just one more" taste.  I didn't stop "tasting"  until the dish was empty. This recipe is perfect for all those non-bakers out there like myself.

INGREDIENTS:
2 cans of pillsbury crescent rolls (I used reduced fat)
2 8oz packages of softened neufcatel cheese
1 C sugar
1 tsp vanilla
1/4 C melted butter
1 TBSP cinnamon
4 TBSP sugar

DIRECTIONS:
Preheat your oven to 350 degrees. In a small bowl combine cinnamon and sugar and set aside.  In a 13x9 baking dish, roll out one of the cans of crescent rolls flat.  Pinch together along perforation lines.  In a medium mixing bowl, mix together neufchatel cheese, sugar and vanilla with an electric mixer.  Spread the mix evenly over the prepared crescent roll.  Carefully unroll the second can of crescent rolls, flatten, (I used a rolling pin for this one) and close along perforations and lay on top of the cream cheese mixture.  Evenly top with the melted butter and sprinkle with the cinnamon/ sugar mixture.  Bake for 20-30 minutes.
This taste wonderful warm and gooey, but is much easier served at room temperature (which tastes great too!)

adapted from myyellowumbrella.blogspot.com

Lemony Pillow Fluff Cookies

I must confess...these cookies were not really called "Lemony Pillow Fluffs" (well, they are now!).  I made the name up, because frankly, I think it suits them much better than "Lemon Burst Cake Mix Cookies".   I'll admit that upon your first bite your mouth WILL be filled with a burst of lemon, yes, that is truer than true.  But what really made me fall in love was the texture.  The fluff.  Like a fluffy pillow.  They are soft. They are chewy.  They are AMAZING!!!

INGREDIENTS:
1 box of Lemon Cake Mix
8 oz Cool Whip
1 egg
1/3 C confectioners sugar

DIRECTIONS:
Pre heat your oven to 350 degrees. Prepare a cookie sheet and line with parchment paper.  In a large bowl beat the cake mix, cool whip, and egg with an electric mixer until combined.  The mix will be sticky and thick.  Drop by teaspoonfuls into a bowl of confectioners sugar.  Roll to coat.  Place onto the cookie sheet and bake for 10-12 minutes.  (Remember that all ovens vary.  My cookies took 8-9 minutes.)

recipe adapted from TidyMom.net

Banana Cream Parfait

I started my Valentines Day off having no idea what I'd be serving for dessert that evening.  All  morning I  was brainstorming in a desperate attempt to come up with a game plan for something quick, easy, and something that would please everyone.  Then it hit me... Banana Cream Parfaits!!! I knew I could easily make the parfaitst to look like I spent a long time preparing them...It literally took ten minutes total to throw these together!!!  They are " semi-homemade" meaning I made the whipped cream myself and store bought everything else.

INGREDIENTS:
1.5 c crushed vanilla wafers (plus a few whole ones for garnishing)
2 bananas (1.5 cut into small pieces and the other half can be cut into quarters lengthwise for garnishing)
1 6oz pkg instant banana pudding (prepared with milk according to package directions)
8 oz heavy whipping cream
1/4 C sugar
1 tsp vanilla

DIRECTIONS:
The ingredients can be layered in any way desired, but here is how I did mine.  In any sort of stemware place a layer of crushed vanilla wafers, followed by a layer of banana pudding.  On top of that layer place a thin layer more of crushed vanilla wafers, a generous amount of banana chunks and another layer of pudding.  Top with whipped cream.  Garnish with a whole wafer and a banana slice.

TO PREPARE WHIPPED CREAM:
whip the heavy whipping cream until almost stiff.  Add sugar and vanilla, beat until cream holds peaks.

S'mores Cookie Bars

I found this recipe online as I was on my way to the grocery store last night, being that I'm not really a baker it worked really well for me!  Usually when I want to eat some yummy home baked goods I just head over to my sisters house! She can make any dessert recipe happen!  There was NO WAY we were going to wait for these to "completely cool before cutting" as the recipe calls for.  So ours were a little on the crumbly side, but the chocolate inside was warm and gooey!!!!  YUM!!! I ate two!

INGREDIENTS:
1/2 C butter at room temperature
1/4 C brown sugar
1/2 C sugar
1 large egg
1 tsp vanilla extract
1 1/3 C all purpose flour
3/4 graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
1 giant sized Hershey's milk chocolate bar
1 jar marshmallow creme/fluff

DIRECTIONS:
Preheat oven to 350 degrees.  Grease an 8-in square baking pan.  In a large bowl, cream together butter and sugar until light.  Beat in egg and vanilla.  In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.  Add to butter mixture and mix at a low speed until combined.  Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.  Separate the chocolate bar along pre-determined squares.  Space them evenly over the dough.  Spread the marshmallow creme evenly over the chocolate.  Place remaining dough in a single layer on top of the fluff.  This is easiest done by forming "shingles" by flattening the dough in the palm of your hands and laying them together.  Bake for 30 to 35 minutes, until lightly browned.  Its suggested to cool completely before cutting, but I say GO FOR IT!!!! :)

adapted from lovin' from the oven blog

Cookies N Creme Oreo Bark

If your not much of a baker, but still LOVE to to get your dessert on (like me!) then this recipe will be right up your alley!  Its extremely easy, super fast, and very delicious!!! AND it only requires TWO, yes thats right, I said  TWO ingredients!

INGREDIENTS:
18 oreo cookies; chopped and divided
one 10oz bag of Ghirardelli white chocolate chips

DIRECTIONS:
Line an 8inx8in pan with enough parchment paper to extend one inch on each side.  In a double boiler over low heat melt the chocolate chips completely while stirring constantly.  Pour the chocolate into a heat proof bowl and allow to cool for five minutes.  Add the chopped oreos (most of them, but not all of them) and stir to combine.  Pour the mixture into
the prepared pan and use a spatula (like the one my sister got me for my 100th fan!) and smooth the top out.  Sprinkle the top with the remaining chopped oreos.  Chill in the fridge for at least 10 minutes to allow the chocolate to become solid.  Lift the whole bark out of the pan by lifting it by the edges of the parchment paper.  Split the bark onto pieces by using a fork or a knife.

recipe taken from bakersroyale.com

Rocky Road Popcorn Balls

Suprisingly, my chocoholic son wasn't a big fan (but then again he hates popcorn!).  My husband said he liked them, but then later requested carmel popcorn balls.  I on the other hand loved these! They are fairly simple and its always a ton of fun popping popcorn on the stovetop!

INGREDIENTS
3 TBSP cooking oil
1/3 C popcorn kernels
1.5 C mini chocolate chips
2 C mini marshmallows
1 C salted peanuts (I used chopped raw almonds because I had some already, then I added a little salt to the popcorn)
cooking spray

DIRECTIONS:
Pour the oil and popcorn kernels into a heavy, 3 qt or larger pan with a lid.  Cover pan and shake gently over medium high heat, allowing steam to escape from popping kernels.  Remove pan from heat when popping stops and carefully pour popped kernels into a large micro-safe bowl.  If desired, add a little salt.  Stir in the chips and marshmallows.  Place the bowl into the micro.  Cook on high until the chips and marshmallows get gooey, about 1 minute.  Toss with a wooden spoon, adding the nuts, if using, until all the popcorn is coated.  Spray your hands with cooking spray.  Grab enough popcorn mixture to fill the palms of your hands and form balls while firmly pressing the popcorn pieces together.  Place the balls on a wax paper lined cookie sheet.  After forming all of your popcorn balls (makes about 1DZ.) place the cookie sheet into the fridge and allow to cool and harden completley, about two hours.  Store extras in fridge.

Pumpkin Fudge

This was a fun little twist on a holiday classic. As I often do, I decided to put my own little touch on this recipe, the only problem being is that I completley forgot I was going to add one last step in at the end and I didn't have things ready.  So I found myself scrambling to chop pecans when I should have been pouring the mix into the prepared pan.  Having the fudge sit in the pot a little longer than it should (even for just a minute) will have its consequences.  As a result of my forgetfulness...my fudge was just a little bit grainy.  The taste was still great, but lesson learned...don't forget to chop your nuts!!!

INGREDIENTS:
2 Tbsp butter
2 1/2 C white sugar
2/3 C evaporated milk
1 C white chocolate chips
7 oz marshmallow creme
3/4 C canned pumpkin
1 tsp ground cinnamon
1 tsp vanilla extract

DIRECTIONS:
1.) Line a 9x9 inch pan with aluminum foil, and set aside.
2.) In a 3 quart saucepan, heat milk and sugar over medium heat.  Bring to a boil, stirring occasionally with a wooden spoon.
3.) Mix in pumpkin puree and cinnamon; bring back to a boil.  Stir in marshmallow creme and butter.  Bring to a rolling boil.  Cook, stirring ocasionally, for 18 minutes.
4.) Remove from heat, and add white chocolate chips and vanilla.  Stir until creamy and all chips are melted.  Pour into prepared pan.  Cool, remove from pan, and cut into squares.  Store in a cool, dry place.
* if desired...add chopped pecans (a little or a lot depending on what you like...sorry didn't measure the amount I used) during step 4.