Oatmeal Chocolate Chip Pumpkin Spice Kiss Cookies (Throwback Thursday)

HAPPY HALLOWEEN!!!!!

I do not know what has gotten into me. Normally, I am not a fan of cookies, but I have always LOVED the dough. Lately, with the Turtle Cookies, Butterscotch Oatmeal Cookies, and these Oatmeal Pumpkin Spice Cookies, I cannot stop eating these cookies!

This recipe has been brewing in my head for the past week and I am thrilled that I finally made it; they turned out AMAZING! A delicious pumpkin chocolate cookie, without the actual pumpkin!

PS. Tomorrow Halloween candy goes on sale, which means, you can give these a whirl for even cheaper starting tomorrow! Honestly, the best part about Halloween in my opinion, is when the candy goes on sale. Not so I can eat it (I prefer baked goods to candy), but so I can buy it for my husband's office for so much cheaper. Or use it in my cupcakes. Or for cupcake toppers.

Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
1 3/4 cups oatmeal
2-3 teaspoon pumpkin spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups chocolate chips
1/2 bag pumpkin spice kisses (found at target), quartered

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, pumpkin spice, cinnamon, nutmeg and eggs. Beat until everything is incorporated.
4. Mix in flour and oatmeal in until everything is fully incorporated. Stir in the chocolate chips and pumpkin spice cookies.
5. Scoop cookie dough onto cookie sheet lined with parchment paper.
6. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven). Let col five minutes on tray before serving.

Candy Corn M&M Blondies

Have you tried the new Candy Corn M&Ms? I am seriously obsessed! They are sold at Wal-Mart and Target. Let's just say that I have stocked up.

If you have never had or made a blondie, you should definitely get on that. They are one of my of all time favorite desserts. Probably because I love the rich butterscotch cookie type base. Don't think because they seem so simple that they will not have people requesting the recipe time and time again. The simple flavors somehow come together to create something extraordinary!

I made these blondies that I found on Cookies and Cups but changed the white chocolate to the Candy Corn M&Ms Truthfully, I have made these blondies with just about anything and everything in them. They are so delicious. Specifically, this dessert is TDF (to die for) and so so easy. Making these around Halloween will be a new tradition in my household as long as the Candy Corn M&Ms are still around.

Ingredients

1/2 cup butter, melted

1 cup packed dark brown sugar

3/4 cup butterscotch chips, melted

1 egg

2 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups flour

1 cup Candy Corn M&Ms (plus a few extra to top it off with)

Directions

1. Preheat oven to 350 degrees. Line an 8x8 baking dish with foil and spray with nonstick cooking spray. Set aside.

2. In a mixer with the paddle attachment, combine melted butter, brown sugar, egg, and vanilla. Mix until well combined.

3. Add melted butterscotch chips and mix until everything is incorporated.

4. Add the baking soda, salt, and flour and mix.

5. With your spatula, mix in the M&Ms (if you mix with your mixer it will chip off the candy coating). Spread prepared pan and top with a few extra M&Ms. Bake for 30-40 minutes (until a toothpick comes out clean).

6. Let cool completely before cutting into squares.

This picture and description is from a few years ago but it was so cute that I couldn't get rid of it.

Before I get to the recipe, I have to share with you a picture of my 5 month old son in his Halloween costume! I submitted it to some contest as well, because I think he is so cute (biased ... yes!). You can see the full submission Here. Search last name Barrett, and you will see my son in all his glory. I am not a weird stage mom, I promise; I just couldn't resist because this picture is on of my all time favorites! Ps. Thank you Brynner for the cutest Halloween costume EVER!

This was my son in his Halloween costume last year (2012). I loved it so much and it was SO cheap (I got everything at goodwill for less than $5 total) that I have decided he will be a bum until he is 18 ha. Unless he would like to buy his own costume. Seriously, why are Halloween costumes so ridiculously expensive?

I have been debating on what my 7 1/2 month daughter will be. Anyone have any unique ideas? Leave them in the comments!

Peanut Butter Pie Throwback Thursday

This is my all time favorite pie. Why you ask? Lets start off with the vanilla wafer crust. This is slightly different from your traditional graham cracker crust and totally delicious with the peanut butter chocolate combo. Next we have the layer of chocolate ganache. Need I say more? HEAVEN! Finally, the "meat" of the pie or the creamy peanut butter filling. I really think that this filling would be fantastic for so many reasons: this pie filling, dip for apples (or any other fruit really), smeared on a graham cracker, eaten with a spoon... You get the idea.

Anyways, I have made this on numerous occasions and taken it to quite a few events. This pie disappears just about as fast as you can put it on the dessert table. Basically, it comes down to this. If you are looking for a never fail recipe that everyone will love no matter what time of year it is, this is the recipe for you. Everyone is always asking me for this recipe and I have yet to see someone not go back for seconds.

Note: I usually make mine in a spring form pan rather than a pie pan. It ensures every piece that you cut will be perfect and the crust will remain intact.

Adapted from one of my FAVORITE recipe magazines: Paula Deen's Best Desserts.

Ingredients
2 cups vanilla wafer crumbs
1/2 cup butter, melted
1/4 cup firmly backed brown sugar
1 cup semisweet chocolate morsels
3/4 cup heavy whipping cream, divided
2 tablespoons confectioners' sugar
1 - 8 ounce package cream cheese, softened
3/4 cup creamy peanut butter
1 14 ounce can sweetened condensed milk
Extra sugar and heavy whipping cream (whipped together until stiff peaks form) and chocolate shavings for garnish

Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine vanilla wafer crumbs, butter, and brown sugar. Press evenly into bottom and up sides of a 9-inch deep-dish pie plate. Bake for 8 minutes.
3. IN a microwave-safe bowl, combine chocolate morsels and 1/4 cup cream. Microwave on high, in 30-second intervals, stirring between each, until chocolate is melted and smooth. Spread chocolate mixture evenly over crust; set aside.
4. In a small bowl, beat remaining 1/2 cup cream at high speed with an electric mixer until thickened. Gradually add confectioners' sugar, beating until stiff peaks form; set aside (I added more sugar to sweeten it up a bit, but that is up to you).
5. In a medium bowl, beat cream cheese and peanut butter at medium speed with an electric mixer until creamy. Beat in condensed milk. Gently fold in whipped cream.
6. Spoon peanut butter mixture into prepared pie shell. Cover, and refrigerated overnight (or at least for a couple of hours because waiting a whole night for this delicious pie probably wont happen). Garnish with whipped cream (I usually coat the pie completely with the extra whipped cream as if it was supposed to be another layer in itself).

Banana Split Bars

First off, pardon my picture. My son literally got his stool out, and was digging at this dessert with a spoon while I had my back turned. ha! He really liked it. Second, I did a half batch in a 8x8 pan (should have done an 8x12) but I like my desserts thicker (it didn't freeze as well because it was so thick). I think the 8x12 would have helped the freezing process happen much quicker. Next time I would make it in an jelly roll pan and just eat a bigger piece ha!

My grandma, on my step-moms side, has made this dessert for us since we were little. Literally all 8 of us (my dad, step-mom, 3 siblings, grandparents, and I) eat a full batch like it is nothing. Seconds and thirds are not uncommon. I made it for my husband for the first time. He fell IN LOVE with this dessert. It really is the perfect summer dessert (it has been blazing here lately and super humid, without any air conditioning). Isn't everything better in bar form?

Ingredients
3 cups graham cracker crumbs
6 Tbsp sugar
2/3 cup butter, melted
4 ripe bananas
1/2 gallon vanilla ice cream
1 cup chopped peanuts
6 ounce package chocolate chips
1/2 cup butter, softened
2 cups powdered sugar
1 1/2 cups evaporated milk, about a 13 ounce can
1 teaspoon vanilla
1 8-ounce container Cool Whip

Directions
1. Line a jelly roll pan with parchment paper (the parchment paper is not a necessary step, but it will make it SO much easier to remove when you are ready to eat).
2. Mix graham cracker crumbs and sugar in a bowl. Add the 2/3 cup melted butter. Press firmly onto the bottom of your jelly roll pan.
3. Slice your bananas thin, and place them evenly on top of your graham cracker crust.
4. Place 1/2 inch slices of ice cream over the bananas (you can either let your ice cream get soft, or literally cut your ice cream with a knife).
5. Sprinkle peanuts over the ice cream. Freeze until firm.
6. Meanwhile, melt chocolate chips and 1/2 cup butter over low heat. Add powdered sugar and evaporated milk. Cook and stir constantly until VERY thick and smooth (this took me 20 minutes).
7. Remove from heat. Add vanilla. Cool.
8. Pour over ice cream layer. Return to freezer.
9. When firm, spread thawed cool whip over the top of the chocolate syrup.
10. Remove dessert 10-15 minutes from freezer before serving to help the cutting process be much simpler.

S'mores Cookies with Toasted Marshmallows

Cookies before the chocolate dipping. Still great either way.

My son was SO excited for his S'mores cookie!

Sorry I have been M.I.A. again. My husband just took a new job and we were in transition. We moved across country and have finally just settled in. We are loving our new location and excited for the new position my husband has obtained.

In other news, as summer is coming to a close and campfires aren't as readily available as they were in the past few months, I figured I would revamp my FAVORITE Turtle Cookies into S'mores cookies with real toasted marshmallows. I have tried the little Mallow Bits that hold up better in baking but they don't have the same toasted marshmallow flavor that is in S'mores. So for this recipe, I used the real deal. Ooey-gooey toasted marshmallows. The only important thing to know about this recipe is that you have to use a muffin tin or whoopie pie pan. Otherwise, the real marshmallows will ooze all of the pan and you will have one nasty mess.

Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
Dash of cinnamon3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cups chocolate chips
1/2 bag marshmallows
5 full sheets of graham crackers, broken into small pieces
Chocolate Appeals
Graham cracker crumbs

Directions
1. Heat oven to the broil settings. Place heavy duty aluminum foil on a baking sheet. Spray with Pam.
2. Sprinkle an even layer of marshmallows on the greased tin foil. Place on a middle rack and broil until golden brown. Remove from oven, stir the marshmallows, and return to middle rack until golden brown. Remove from oven, set aside.
3. Preheat oven to 375.
4. Beat butter and sugars together until light and fluffy.
5. Add vanilla, cinnamon baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
6. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips, graham cracker pieces and toasted marshmallow goo. Scoop into balls and place in the refrigerator for at least an hour.
7. Place dough balls on a greased whoopie pie pan or a muffin tin lined with parchment paper (I used the muffin tin because I don't have one of those fancy whoopie pie pans. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.
8. Melt chocolate appeals in a double broiler or in the microwave. Dip cooled cookies in chocolate, sprinkle with graham cracker crumbs, and set on parchment paper to harden.

Note: One no fail trick I have learned with chocolate appeals is that if you melt 3/4 of what you want to use, turn off the heat, and add the remaining 1/4. Stir to melt the remaining 1/4 through the heat of the already melted appeals. Perfect "tempering" every time.

Chocolate Red Velvet Gooey Butter Cake Cookies

These are DIVINE! A cross between a super moist cake and a cookie. One of my new favorites for sure. And if you have time and are feeling adventurous, I would dip the cookies in chocolate appeals (such as my Almond Joy Cookies).

Side note: I am TERRIBLE at blogging and all these fancy new things people do, but I have FINALLY fixed my pinterest button problem. Hopefully, now it is perfect. Let me know if you guys have any problems pinning from this blog.

Ingredients

1 box red velvet cake mix

8 ounces cream cheese, softened

1/2 cup butter, softened

1 egg

1 teaspoon vanilla

1 tbsp cocoa powder

1/2 cup white chocolate chips

1/2 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees.

2. Beat cream cheese and butter together until well combined. Add the egg and vanilla and mix.

3. Add cake mix and beat until combined.

4. Stir in the white chocolate chips and semi-sweet chocolate chips. 

5. Roll tablespoons of dough into balls and place on a parchment lined baking sheet. Bake for 10-12 minutes or until the top is set, but the center is still gooey. Cool on a wire rack.

Nutty Nougat Caramel Bites

This recipe was SO good. It tastes like a specialty candy bar. I am not that big of a candy fan because I like baked goods much more but these were DELICIOUS! Might even be one of my new favorite desserts. I even think the butterscotch brownie base would be amazing by itself or with some sort of frosting. Heaven! Note: The measurements might seem somewhat weird but I only made a half batch and this is the recipe halved.

It may seem like there are tons of ingredients and lots of steps but it is SO easy. And you won't be sorry you spent a little extra time making this delicious dessert.

Ingredients for the Cookie Base 
1 c + 1 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 c ( 1 stick ) unsalted butter
1/4 c + 2 Tbsp light brown sugar
2 Tbsp granulated sugar
1/2 pkg butterscotch pudding mix ( about 1,5 oz. )
1 egg
1/2 tsp vanilla extract
1/2 c + 1 Tbsp NESTLÉ® TOLL HOUSE® Butterscotch flavored morsels

Ingredients for the Nougat
2 Tbsp unsalted butter
1/2 c granulated sugar
2 Tbsp NESTLÉ® CARNATION Evaporated Milk
1/2 jar ( 3,5 oz. ) marshmallow fluff
2 Tbsp creamy peanut butter
1/2 tsp vanilla extract
1/2 c + 1 Tbsp peanuts, chopped (optional)

Ingredients for the Caramel Layer
1/2 pkg caramels ( 7 oz. )
2 Tbsp heavy cream (or evaporated milk)

Ingredients for the Frosting
1/2 c NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
2 Tbsp NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
2 Tbsp creamy peanut butter

Directions for the Cookie Base
1. Line 8" square baking dish with aluminum foil. Spray with cooking spray. Set aside.
2. Preheat oven to 350 degrees F.
3. In a small mixing bowl, whisk together flour, baking soda and salt. In a large mixing bowl of a stand mixer, beat together butter and both sugars until creamy.
4. Add pudding mix, egg, vanilla and mix well. With the speed on low, gradually add the dry ingredients.
5. Stir in butterscotch morsels.
6. Pat the dough into prepared pan.
7. Bake 13 - 18 minutes, or until the edges start to brown. The center might be still soft, but it will set as it cools.
8. Lay a kitchen towel on the floor and drop the pan with cookie dough from 2 - 3 inches (supposedly this makes the base chewier, who knows if it works but I did it).
9. Cool the cookie dough completely in the pan, on wire rack.

Directions for the Nougat
1. In a medium saucepan, melt butter. Add sugar and evaporated milk and stir. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat. Immediately, stir in marshmallow fluff and peanut butter, vanilla and peanuts ( if using ). Mix until smooth. Spread over the cookie base.
2. Refrigerate 15 minutes or until set.

Directions for the caramel:
1. Melt caramels with heavy cream in a microwave safe bowl. Stir until smooth. Spread over nougat layer. Refrigerate 15 minutes.

Directions for the Frosting
1. In a microwave safe bowl, melt together butterscotch morsels, milk chocolate morsels and peanut butter. Stir until smooth. Spread over the caramel. Smooth out the top.
2. Refrigerate at least 1 hour or until the frosting is set.
3. Let stand it room temperature for 10 minutes. 
4. Store airtight in refrigerator. Cut into 1-inch squares.

Note: I even froze some of mine for a sweet snack when I don't want to bake anything.

Turtle Chocolate Fudge Marshmallow Bars

These bars are HEAVENLY. Think s'mores bars on steroids! I am drooling just thinking about how delicious these things are. Once cooled, you can even cut and wrap them individually and freeze them for a treat later. Mine stay good for months in the freezer. Mmmmmmmm! This is one dessert that you will not regret eating.

Ingredients for the Cookie Bar
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cup chocolate chips

1/2 cup caramel bites

1/2 cup pecans, chopped

Ingredients for the Chocolate Fudge Filling

1 14-ounce can sweetened condensed milk

12 ounce milk chocolate chips (or semisweet if that is all you have)

1 tablespoon butter

Ingredients for the Filling

1 cup marshmallows (or enough for an even single layer)

1 cup white chocolate chips (or enough for an even single layer)

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips.
5. Press half of the dough into a greased 8x8 baking sheet.
6. Melt the sweetened condensed milk, butter, and milk chocolate chips together until creamy. Pour over the top of the dough in the 8x8 pan. Sprinkle with marshmallows and white chocolate chips.
7. Drop the remaining cooke dough in spoonfuls over the filling.
8. Bake for about 20-25 minutes, or until cookie dough is cooked. Allow to cool at room temperature; then place in refrigerator for about 30 minutes before cutting (this will help the fudge layer set). Store at room temperature.

Oreo Brownies

I am so sorry that I have been M.I.A. lately. My husband got a new job and we moved back across the country ... AGAIN! But it was so worth it! So between packing, unpacking, taking care of a one-year old, and finding a house, I was SUPER busy! But I am back!!! And there are some delicious posts (including this one) coming up! 

In other news, Cash (my son) is in first place right now and we need to keep him there :)! You can vote for him every day until Sunday. Help us out!!! Vote for Cash! Thank you in advance!!

I have been on such a brownie kick lately and these are SO heavenly! I made them for my niece's soccer team while I was visiting my sister and there weren't even crumbs left. And the frosting...UNREAL! Lets not talk about the calorie count and just enjoy the deliciousness!


Ingredients for Brownies
2 packages (roughly 20 oz each) brownie mix (I used Duncan Hines Chewy Fudge)
12 tablespoons butter, melted
1/2 cup buttermilk
4 eggs
2 teaspoons vanilla
1 package of double stuff oreos

Directions for the Brownies
1. Preheat oven to 325 degrees. Line a 9x13 pan with foil. Butter and flour.
2. Stir all ingredients with a wooden spoon (even though it does not seem like a lot of liquid, it will be plenty). Place your oreos in a single layer on the bottom of your pan (or you can do it in the middle if you would like).
2. Pour over the top of the oreos and bake for 45-50 minutes or until a toothpick comes out clean. Cool completely.


Ingredients for the Frosting
1/2 cup butter
4 ounce cream cheese
1 pound powdered sugar
1 teaspoon vanilla
Enough cream (or evaporated milk) to make the frosting spreadable
Oreo crumbles for topping


Directions for the Frosting
1. Cream together the butter and cream cheese.
2. Add half of the powdered sugar. Mix until combined.
3. Add the vanilla and 2 tablespoons cream. Mix until smooth.
4. Add the remaining powdered sugar and mix until smooth.
5. If the frosting isn't thin enough to be spreadable, add more cream and mix until it becomes spreadable.
6. Frost the brownies and top with oreo crumbles.

Butterfinger Blondies

These were AMAZING! The recipe called for frosting. I made it, and hated it. I hate all frostings made with shortening! I think it should be illegal! And these bars were so good on their own, the definitely didn't need any frosting. My husband brought them to work and everyone LOVED them!


Ingredients

1 cup butter1 cup light brown sugar1/2 cup granulated sugar2 tsp vanilla2 eggs2 1/2 cups all purpose flour1 tsp baking soda1 tsp coarse sea salt2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars) 

Instructions1. Preheat oven to 350°2. Cream butter and sugars in mixing bowl.3. Add the vanilla and eggs and mix until incorporated.4. On low add your dry ingredients (flour, salt and baking soda) until just combined.5. Stir in your chopped Butterfinger.6. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set. Remove from oven and cool completely.

Chocolate and Coconut Cream Pie Bars

Short bread crust .... layer of chocolate ganache topped with coconut ... coconut cream pie filling (extra coconutty of course) ... finished off with homemade whip cream! Are you drooling yet? Seriously divine!

Ingredients for the Crust
1 cup butter
2 cups all purpose flour
1/2 cup powdered sugar

Directions for the Crust
1. Preheat oven to 350. Cover a 9x13 pan with parchment paper. Set aside.
2. Cut the butter into the flour and powdered sugar. Press into the prepared baking dish (I used a food processor, about 6 pulses). Bake 18-22 minutes or until light brown. Set on a wire rack to cool.

Ingredients for the Ganache
3/8 cup heavy cream
6 ounces semisweet chocolate
Toasted coconut (I always toast mine on the stove over medium low heat), however much you want

Directions for the Ganache
1. Heat heavy cream in a sauce pan over the stove until it bubbles on the edge but DOES NOT boil. Pour over chocolate chips. Let set for about 1-2 minutes. Stir until smooth.
2. Spread over the cooled crust. Top with toasted coconut

Ingredients for the Coconut Cream Filling
6 cups heavy whipping cream
6 egg yolks
1 1/2 cups sugar
2/3 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoons coconut extract (or more if you LOVE this stuff like me)

Directions for the Coconut Cream Filling
1. In a medium saucepan, combine heavy whipping cream, egg yolks, sugar, cornstarch, and salt. Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick (if you over cook it, it will turn into a curdled mess. If you undercook it, it will be runny ... happy balance).
2. Add the coconut extract (I also added some coconut latte flavoring that Starbucks uses ... if you just ask them for some they will sell some of it for basically nothing. This stuff is delicious and adds more coconut flavor without that extracty taste).
3. Pour over the cooled ganache.

Ingredients for the Whipping Cream (or you can use cool whip or regular homemade whipping cream if you are going to serve this right away)
2 cups heavy whipping cream
1 tablespoon cold water (for stabilizing)
1 teaspoon gelatin (for stabilizing)
3-4 tablespoons powdered sugar
1/2 cup coconut, toasted

Directions for the Whipping Cream
1. Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin.
2. Whisk heavy cream and powdered sugar together in a chilled bowl until it forms stiff peaks, stopping to add the gelatin mixture about halfway through.
3. Dollop the cream over your bars and gently spread around. Sprinkle with toasted coconut.
4. Chill in the refrigerator for 2-4 hours to let everything set up.

Fudge Brownies with Frosting

Facelift! My blog got a slight facelift. I was sick of not being able to search for things properly, people not being able to follow my blog, along with a million other problems with my old layout. So this one is super boring, but at least I learned how to put a "Pin It" button on each page. I LOVE when blogs have those. It makes my life so much easier!

These brownies are UNREAL! I have been searching and searching for a recipe that doctors up a brownie mix (I make all my cakes/cupcakes with doctored up cake mix). I have finally found the PERFECT one. And the frosting .... drooling just thinking about it. Now that is a good frosting to brownie ratio (sometimes I even go for the 1:1 ratio haha) While at my sister's house, we made 2 9x13 pans of these brownies; they are both gone! And if you think you do not like frosting on your brownies, you are WRONG (you just haven't had the right frosting...this is the right frosting)!

YUM!

Ingredients for Brownies
2 packages (roughly 20 oz each) brownie mix (I used Duncan Hines Chewy Fudge)
12 tablespoons butter, melted
1/2 cup buttermilk
4 eggs
2 teaspoons vanilla

Ingredients for Frosting
1 1/2 sticks butter
1/2 cup unsweetened cocoa powder
1/2 cup milk
5 1/2 cups sifted powdered sugar

Directions for the Brownies
1. Preheat oven to 325 degrees. Line a 9x13 pan with foil. Butter and flour.
2. Stir all ingredients with a wooden spoon (even though it does not seem like a lot of liquid, it will be plenty).
2. Pour into prepared 9x13 and bake for 45-50 minutes or until a toothpick comes out clean. Cool for at least 20 minutes.

Directions for the Frosting
1. Melt butter in a medium sauce pan over the stove.
2. Add in the unsweetened cocoa powder and milk. Cook, stirring, until the mixture thickens and just begins to boil. Remove from heat.
3. Once removed from heat, slowly add the powdered sugar, whisking until smooth.
4. Pour over cooled brownies and spread quickly. Let set before cutting.

Better than Sex Chex Mix

I saw this on a blog a while back and KNEW that I had to make it immediately! I finally made it and I was NOT disappointed. Seriously .... SO GOOD! It is like caramel corn on steroids. HEAVEN! Make this for your next party! DELICIOUS!


Ingredients
8 cups Chocolate Chex cereal (If you can't find them like me, I used 6 cups Rice Chex Cereal and 2 cups Cocoa Krispies
3/4 cup packed brown sugar
6 Tbsp. butter
3 Tbsp. Light Corn Syrup
1/4 tsp. baking soda
1 cup MINI Reese's Peanut Butter Cups
1 cup mini marshmallows
1/2 cup caramel bits
1 Tbsp. heavy cream
1/2 cup milk chocolate chips (more if you would like) (I used chocolate appeals)
1/2 cup white chocolate chips (I used white chocolate appeals)
1 tsp. coarse sea salt, if desired

Directions

1. Pour measured cereal into a large microwaveable bowl.

2. Line cookie sheet with waxed paper or foil.

3. In 2-cup microwaveable measuring up, microwave brown sugar, butter and corn syrup uncovered on high for 1-2 minutes, stirring after 1 minute, until melted and smooth.  Stir in baking soda until dissolved. 

4. Pour caramel mixture over cereal, stirring until evenly coated.  Microwave on high for 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.

5. Make sure Chex mixture is cool to the touch (so candy doesn't melt). Evenly sprinkle mini peanut butter cups candy and mini marshmallows over the Chex mixture.

6. In a small microwaveable bowl, microwave caramel baking bits and cream uncovered on high for 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over Chex mixture. Repeat with milk chocolate baking chips and again with the white baking chips. Quickly sprinkly coarse ssalt over all the chex mixture while candy drizzles are still wet, if desired.

7. Refrigerate until set. Break apart and store in tightly covered container.

Turtle Cheesecake

This cheesecake is NO joke! Seriously one of my new favorite desserts (I don't even like cheesecake), and couldn't have been easier. From the shortbread crust to the caramel oozing out the sides of each slice, I am in love! If you have some cheesecake laying around, give this a try! You won't be sorry you did, but you will be sorry if you don't!

Ingredients for the Crust
1 cup flour
1/3 cup packed brown sugar
1/4 cup pecans, finely chopped
6 tablespoons cold butter, chopped

Ingredients for the Filling
4 (8 ounce) blocks of cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon flour, divided
2 tablespoons heavy whipping cream
1 1/2 teaspoons vanilla
4 eggs
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup pecans, chopped

Ingredients for the Ganache
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons pecans, chopped
Pecan halves and caramel ice cream topping for garnish

Directions for the Crust
1. Place a greased 9-inch spring-form pan on a double thickness of heavy-duty foil. Securely wrap foil around pan.
2. In a small bowl, combine the flour, brown sugar, and pecans. Cut in the butter until crumbly.
3. Press onto the bottom of the pan. Place pan on a baking sheet and bake at 325 degrees for 12-15 minutes or until set. Cool on a wire rack.

Directions for the Filling
1. In a large bowl, beat the cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream, and vanilla.
2. Add the eggs, one at a time.
3. Place 1 cup of the batter into a small bowl; stir in the melted and cooled chocolate until blended. Spread over the baked crust.
4. In another small bowl, combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter (I won't lie, I doubled this part haha but the ingredients is not doubled).
5. Top with remaining batter.
6. Place spring-form pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees for 75-90 minutes or until center is just set and top appears dull.
7. Remove spring-form pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to looser; cool 1 hour longer. Refrigerate overnight (I only refrigerated it for a few hours and it was perfect...who has all night?).

Directions for Ganache
1. Place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth.
2. Cool slightly, stirring occasionally.
3. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set.
4. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired.

Choco-Toffee Caramel Bars

For "Foto Friday," I decided to post this picture of Cash without pants on. haha I am not sure why but I LOVE pictures of him in dress shirts and no pants. Weird, I know, but oh well. Disregard our hotel room and unmade bed (not a day goes by that I do not make my real bed, and I am proud of it!).

I am well aware this picture does not do this bar justice, but this was the only picture that I snapped. I ate them all before I could get another picture. These are so rich and delicious! Somewhat like these Killer Caramel Brownies but with white cake mix. HEAVEN! I also do not know why I keep posting so many caramel recipes. Everything that I have made lately has caramel in it. I just made turtle cheesecake (obviously with caramel again) and it was TDF! Post coming soon!

Ingredients:

1/2 cup butter

30-35 caramels

14 oz. sweetened condensed milk

1 yellow cake mix

1/2 cup vegetable oil

2 eggs

2 cups mini semisweet chocolate chips

1 cup white chocolate chips (I used the Easter white chocolate chip M&M's to make it festive)

1/2 cup Heath toffee bits

Directions

1. Melt the butter, caramels, and sweetened condensed milk together in a saucepan. Set aside to cool.

2. Preheat oven to 350 degrees. Grease a 9x13 pan.

3. Combine the cake mix, oil, and eggs in a mixer.

4. Stir in the chocolate chips, white chocolate chips, and health toffee bits.

5. Press 3/4 of the batter in the bottom of the greased 9x13 pan. Bake for 15 minutes.

6. Let cool for about 15 minutes. Pour caramel mixture over baked cake mix. Drop the remaining cake mix evenly over the caramel. Bake for 25 minutes.

7. Let cool for about 2 hours before cutting so the caramel sets.

Cadbury Caramel PB Cup Cookies

You all know how much I LOVE these Turtle Cookies! These are a spin off of those. Caramel in cookies in my new favorite thing. So why not pair it with some of my other favorite candies. DELICIOUS! This cookie base is so good! Words cannot even describe it! Seriously, these cookies with ice cream while hot .. UNREAL!


Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cups Cadbury mini eggs (found around either Easter or Christmas)
1/2 cup caramel bites
1/2 cup Reese's Peanut Butter Cups, chopped

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the Cadbury mini eggs, caramel bits, and chopped Reese's Peanut Butter Cups.
5. Scoop cookie dough onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.

Scotcheroos (Ol Henry Bars)

You might be wondering why these are called Ol Henry Bars. When I was in high school, Barb (a second mother to me) would make them for my basketball team all the time! We would all get SO excited about them and eat so many we would be sick! I kept thinking about how much I really was craving some of these bars lately; therefore, I decided to make some. OMG they were just as good as I remember! Seriously ... life changing :)!

Ingredients

1 cup sugar

1 cup white karo syrup

1 cup peanut butter

1 teaspooon vanilla

6 cups Rice Krispies (or Special K or anything similar)

1 bag milk or semi-sweet chocolate chips

1 bag butterscotch chips

Directions

1. Place the Rice Krispies in a big bowl; set aside.

2. Bring the sugar and karo syrup to a boil. Remove from heat.

3. Add the peanut butter and vanilla; stir until blended and smooth.

4. Pour peanut butter mixture over Rice Krispies and mix well.

5. Press into a buttered 9x13 pan.

6. Melt the chocolate chips and butterscotch chips together in the microwave or on the stove top until creamy. Spread over Rice Krispie mixture. Let cool then cut.

The picture above is not something that I made but seriously the best idea EVER (found here)! It is done with popcorn but you could easily do this with regular Scotcheroos and just dip them in the chocolate/butterscotch mixture. SO CUTE!

Snicker's Cookies

For "Foto Friday," I had to do 2 pictures. The first one is of Cash and the hubs after his win! 6-1 in conference :)! 

The second, me and my boy! Easily my favorite picture lately of the two of us! He is too cute for words!

These are SO good! I do not know why I am on a cookie kick lately but clearly I can't stop making/eating them! I used to not like cookies and only like the dough but this cookie base is just too good to pass up! If you do not have caramels and peanuts, you could easily chop up some snickers and throw them in the dough instead. Sometimes, I melt some chocolate appeals and dip half of my cookie into the melted chocolate. Either way, you can't go wrong. If you have not tried this cookie base (in the S'mores Cookies, Turtle Cookies, Almond Joy Cookies, or Oatmeal Chocolate Chip Pumpkin Spice Cookies), get out your ingredients and give it a whirl. You will NOT be disappointed!


Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cups chocolate chips
1/2 cup caramel bites
1/2 cup peanuts, chopped (I used honey roasted nuts but you can use any kind of peanuts)

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips, caramel bits, and chopped peanuts.
5. Scoop cookie dough onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.

S'mores Cookies

I posted these S'mores Cookies a while ago but have been wanting to come up with something better for a while. I DO NOT like flat cookies, and these were far to flat; but they did taste amazing. So I have come up with this S'mores Cookie recipe. It is my Turtle Cookie revamped. They are DELICIOUS! And definitely not flat! I hope you enjoy this summer treat during the dead of winter :)!

Also, I will be gone for the next week traveling with my husband and his basketball team; therefore, there will be no posts. This also means I will miss "Foto Friday" so I figured that I would post a quick picture today! :) My little one has learned to give "kisses." Let's just say that when he saw himself in the mirror, he couldn't resist laying a fat one on himself haha.


Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
Dash of cinnamon3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
3/4 cup graham cracker crumbs1 cup chocolate chips
1 cup marshmallows


Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, dash of cinnamon baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips and marshmallows.
5. Scoop cookie dough and form into balls. Freeze for at least one hour (the freezing helps the marshmallows not ooze too much). 
6. Place onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.