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!

Raspberry Sour Cream Crumb Bars

This past week, we took my son to the Ear, Nose, and Throat doctor. This is the second specialist we have seen now (we saw one while we were living in San Diego). He is almost 2 and a half and has had FIVE double ear infections in the past six months. How unreal is that? The first specialist (in San Diego) decided to rule the first 3 ear infections as one ridiculously long ear infection. The second specialist checked his hearing (which has not been affected) and checked his ears, that had finally cleared up. Both specialist were not ready to pull the trigger and put tubes in. Have any of you dealt with this? Any of your kids had tubes put in? Any advice on dealing with ear infections? It seems that if he has another ear infection, tubes will be the only answer. But so far we have avoided them. (Below is a picture of him at the doctor)

I posted a picture of these bars on my instagram (stephybarr) and facebook last week and mentioned that I would post the recipe Monday. Well, its Monday, so all of you who were so excited for this recipe, your wait is over!

Before I start bringing out all of the pumpkin desserts and fall foods, I figured that I would try to hold onto summer for a little bit longer by making a fruit dessert. I mean it is still supposed to be 80 degrees here this week. If fruit bars and hot weather is not the epitome of summer, I am not sure what is (oh and Big Brother is on ... uh Hello ... That has defined summer for the past 15 years!)

Onto these bars, AH-MAZ-ING!!! I know you might be slightly frightened by the word sour cream in a dessert. Especially when you can see the actual sour cream layer. But fear not, there is plenty of sugar to sweeten that sour cream right up! I brought these bars to our neighbors on all sides of our house. Each one stopped by later that day telling me how this was the best fruit bar that they have ever tasted! And honestly, I think that I agree.

Ingredients for the Crust
1/2 cup butter, melted and cooled to room temperature
1/2 cup light brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Ingredients for the Filling
1 recipe Seedless Raspberry Cake Filling (if you do not want the raspberry flavor too strong, use some water in your 3/4 cup raspberry juice)
1/2 cup sour cream
1/4 cup sugar
1 Tbsp flour
1 egg
1/2 tsp vanilla extract

Directions for the Crust
1. Preheat oven to 375 degrees. Line an 8x8 pan with parchment paper and spray with cooking spray.
2. Mix all ingredients for the crust in a bowl. The dough will be crumbly, but make sure all of the butter is incorporated.
3. Reserve about 3/4 cup of the crust and press the remaining into the bottom of your 8x8 prepared baking pan.

Directions for the Filling and Assembly
1. Mix together the sour cream, sugar, flour, egg, and vanilla. pour over the crust in the pan.
2. Spoon your Seedless Raspberry Cake Filling over the sour cream and gently swirl the sour cream filling with a knife.
3. Sprinkle your reserved 3/4 cup crust over the top and bake for 25-28 minutes or until golden brown. Cool completely and cut into squares. Store in the refrigerator for up to 3 days.

Recipe slightly adapted from The Recipe Critic

I couldn't resist ending this post with a picture of my sweet baby girl. I hope her smile finds a way to brighten your Monday as much as it brightens all my days!

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.

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.

Lemon Pudding Dessert

Ever since I ate this at my Great Aunt's house a few weeks ago, I have not been able to stop thinking about it. It is so refreshing, so easy, and absolutely delicious. I made this as one of my Easter desserts :)

Ingredients
1 cup cold butter
2 cups flour
8 ounce cream cheese
1 cup powdered sugar
1 8-ounce frozen whipped topping, divided
3 cups cold milk
2 3.4-ounce packages instant lemon pudding

Directions
1. Cut butter into flour until crumbly. Press onto an ungreased 9x13 pan. Bake at 350 degrees for 18-22 minutes.
2. Cool on a wire rack.
3. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
4. In a mixing bowl, beat milk and pudding mix on low for 2 minutes. Spread over cream cheese mixture.
5. Top with remaining whipped topping.
6. Refrigerate at least one hour.

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.

Chewy Butterscotch Brownies

First of all, sorry for not posting anything on Wednesday. My computer broke (but now is fixed) so I couldn't post anything. Anyways, "Foto Friday" is a picture of Cash being cuter than ever!

Onto the dessert recipe! Now I am not kidding, exaggerating, or anything else when I say that this might just be, hands down, the best dessert that I have made in a LONG time! I really do not think this picture or dessert needs more explanation than that. Just trust me and make this ASAP!!!!!

Ingredients
1/3 cup butter
1 1/3 cups flaked coconut
3/4 cup pecans, chopped
2/3 cup packed brown sugar
1/2 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 cup pecans, chopped
1/2 cup marshmallows
Homemade Caramel Sauce (or store bought)
Pecan halves

Directions
1. Preheat oven to 350 degrees. Grease a 9x13 baking dish; set aside.
2. In a small saucepan heat the 1/3 cup butter over medium heat until melted. Add the 2/3 cup brown sugar and cook for about 20 seconds. Add the 3/4 cup pecans and 1 1/3 cup coconut. Press mixture evenly onto the bottom of the prepared pan; set aside.
3. In a large bowl beat the 1/2 cup butter with an electric mixer on medium high speed for 30 seconds. Add the 1 cup brown sugar, baking soda, and salt. Beat until combined.
4. Add eggs and vanilla. Beat in the flour until combined.
5. Stir in the 1/2 cup pecans and marshmallows. Carefully spread mixture over coconut layer.
6. Bake about 20 minutes (I baked it for about 25 minutes) or until top is evenly brown (center may jiggle slightly when gently shaken). Cool in pan on wire rack. Cut into bars.
7. If desired, drizzle with caramel topping and garnish with pecan halves.

Cinnamon Roll Cake

I made this last night on the fly and it was too good for words! Between my husband and I, we ate a 9-inch bread pans worth (definitely embarrassing). If you LOVE cinnamon rolls but aren't into making dough and letting it rise, give this a try. We ate it warm with ice cream on top ... TDF!

Ingredients for the Cake
1 box white or yellow cake mix
1 cup flour
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/3 cup water
2 tablespoons oil

Ingredients for the "Filling"
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Ingredients for the Glaze
4 tablespoons butter
4 tablespoons cream cheese
8-12 ounce powdered sugar
1 teaspoon vanilla
Enough milk to make it a glaze (about 3 tablespoons)

Directions for the Cake
1. Preheat oven to 350 degrees. Grease a 9x13 pans.
2. Combine all ingredients. Mix on low for 30 seconds. Scrap down the sides of the bowl and mix on high for 2 minutes.
3. Place in the greased plan and set aside.

Directions for the "Filling"
1. Combine all ingredients.
2. Place dollops of the mixture on the top of the cake. Use a knife to swirl the dollops throughout the cake.
3. Bake the cake as directed on the box (about 30 minutes).

Directions for the Glaze
1. Cream together the butter and cream cheese.
2. Add the vanilla and powdered sugar and mix until smooth.
3. Add enough milk to make it the glaze consistency you want.
4. Pour onto the cake while warm.

Chewy Dense Brownies with Peppermint Frosting

When I think of a go to brownie recipe, I think of one that has the simplest ingredients. And by simplest, I mean ingredients that you have every day in your house. Seriously, who has unsweetened chocolate on a regular basis (not to mention it is rather expensive)? Not me! So my brownie recipe calls for cocoa powder. So good! So chewy! So dense! And concerning this peppermint frosting ... UNREAL! I could eat this stuff by the spoonfuls (and I definitely do). Easily my favorite treat during the Christmas season!

Also, I am going away for the holidays and am not sure how great my posting will be. I might post a few recipes here and there; otherwise I will be back January 1 (where is the time going?!). I am sorry I never posted recipes for the macaroons and peppermint bark popcorn. I am still working on perfecting those two recipes. They still might show up before the month is over though :).

Ingredients for the Brownie
4 large eggs
1 cup sugar
1 cup brown sugar
1/2 cup butter, melted
1 1/4 cups cocoa powder
2 teaspoons vanilla extract
1/2 cup flour
1/2 teaspoon salt

Directions for the Brownies
1. Preheat oven to 300 degrees. Grease an 8-inch square pan.
2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.
3. Add both sugars. Mix until combined.
4. Add the remaining ingredients, and mix to combine.
5. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness by testing with a toothpick until it comes out clean.

Ingredients for the Frosting
1/2 cup butter, softened
1 8-ounce cream cheese, softened
16 ounces powdered sugar
1 teaspoon peppermint extract

Directions for the Frosting
1. Cream together the butter and cream cheese.
2. Add the powdered sugar and extract. Mix until creamy.
3. Frost the cooled brownies with frosting and top with crushed candy canes.

Pineapple Goo Cake

So my friend Holly (from Becoming Betty) linked one of her posts to my blog. Since, my views have skyrocketed. Her blog is definitely big time. I recently changed the view of my blog and for some reason the "About Me" and categories are gone (but you can click on the categories below a recipe and it will do the same thing for you). 

This blog started out as something my friend and I did for fun. Then she got too busy so it has become my food blog. The main reason that I post recipes on here is so I can have my own "cookbook" no matter where I am. All the recipes that I like are right here. Most of my recipes are from someone else (sometimes I change a thing or two) and I don't always give credit where credit is due (from other blogs). To me, food is about bringing people together and sharing something with someone that you are passionate about (even though I know it is not proper etiquette). 

Also, I don't take my own pictures. I am awful at photography. I know people eat with their eyes first (including me); therefore, I find a picture of something that looks identical to what I made so I remember what it actually looked like (not how horrible my picture is). And, truth be told, normally can't wait to try things long enough to take a picture.

I do not write a lot (I don't have time; normally, I do not read what everyone else writes, so I figure no one would read what I write). Since this is essentially my "cookbook," I just need a few words to help me remember what each dish was like. I assure you that everything on here is DELICIOUS! I only post things that I love because there is nothing worse than making something from somewhere and having it turn out awful. In addition, I would never vent/complain on a blog. That just isn't me. There are too many things to be happy about rather than things to complain about in my opinion. So, basically I hardly write anything, which may or may not bother you.

Anyways, here are a few pictures of my little family! 

And...my boys who are the cutest things EVER!

Anyways, thanks for stopping by my "cookbook." I hope you enjoy my recipes.

Thank you Paula Deen for all that you do. From your entertaining show to your incredible recipes, I must take a minute send you my greatest appreciation. I love that you garnish things with butter and constantly use cream instead of milk. Although your recipes keep me at least 10 pounds heavier than I would like to be, I just cannot resist your tasty desserts. 

Another one of Paula Deen's incredible desserts. Serve this bad boy with ice cream and call it a night!

Ingredients for the Cake

2 cups flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt

2 large eggs

2 (8-ounce) cans crushed pineapple, undrained

Ingredients for the Icing

1 1/2 cups sugar

1 cup butter

1 (5-ounce) can evaporated milk (or 10 tablespoons)

1 teaspoon vanilla extract

Ingredients for the Topping

Coconut

Pecans

Directions for the Cake

1. Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with nonstick baking spray.

2. In a large bowl, place all of the "Ingredients for the Cake." Mix until combined.

3. Pour batter into prepared pan and bake for 25-30 minutes (until a wooden toothpick comes out clean).

Directions for the Icing

1. While the cake is baking (when there is about 10 minutes left on the timer), bring the sugar butter and evaporated milk to a boil over medium heat. Boil for 2 minutes stirring constantly.

2. Remove from heat. Stir in vanilla.

Directions for Assembly

1. While cake is still hot, use the end of a wooden spoon to make 1/2-inch-deep holes in top of cake at 1-inch intervals.

2. Pour the goo icing over the cake. Sprinkle with coconut and pecans.

Store in the refrigerator.

Strawberry Pretzel Dessert

This dessert reminds me of my fellow bsrecipe blogger Brittny. We made this forever ago but never blogged about it. Recently my sister-in-law made it, reminding me of my need to share the recipe. This dessert is so good and couldn't be easier. You must give this sweet and salty dessert a try!

Ingredients
2 cups finely crushed pretzels
½ cup sugar, divided
2/3 cup butter or margarine, melted
1½ pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1½ cups cold water
1 qt. (4 cups) strawberries, sliced

Directions
1. Preheat oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13×9-inch baking pan. Bake 10 min. Cool.
2. Beat cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
3. Meanwhile, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. 
4. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.

Ooey-Gooey Peanut-Butter Brownies

I love new twists on your standard desserts. I made this one last night and it was DELICIOUS! I ate it hot with ice cream last night and room temperature as a snack today. I love brownies! I love peanut butter! I love marshmallow cream in desserts! What a great recipe!

Ingredients
3/4  cup sweetened condensed milk, divided
1/4 cup butter, melted and cooled
1/4 cup milk
1 box devil's food cake mix
1 large egg white
1 7 ounce jar marshmallow cream
1 cup peanut butter morsels

Directions
1. Preheat oven to 350 degrees.
2. With an electric mixer combine 1/4 cup sweetened condensed milk, butter, cake mix, and egg white (the mixture will be very thick).
2. Spray a 9x13 pan with cooking spray and press about 2/3 of the mixture into the bottom of the pan (the layer will be very thin). Spray your hands with cooking spray if it is sticking to your hands. Bake for 10 minutes.
3. Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in the peanut butter morsels. Spread marshmallow layer over brownie in the pan.
4. Drop remaining brownie batter by spoonfuls over the marshmallow mixture.
5. Bake at 350 for 30 minutes.

The BEST Lemon Bars

The first time that I ever had a lemon bar was when I worked at a bakery. I instantly fell in love! They are so DELICIOUS! I didn't even know I liked lemon desserts. Since working at the bakery, I have been on the hunt for a good lemon bar recipe. I have found that most just do not cook very well. I heard my grandma had a good recipe so I decided to give it a try. It was FANTASTIC! Old fashioned, light but sweet, and it had the perfect amount of lemon flavoring. If you like lemon bars, look no further for the perfect recipe!

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

Ingredients for the Filling
4 eggs
2 cups granulated sugar
1/4 cup flour
1 teaspoon baking powder
1/4 cup lemon juice, freshly squeezed
2 tablespoons grated lemon rind

Directions for the Crust
1. Preheat oven to 350 degrees. Line a 9x13 inch baking dish with parchment paper.
2. Combine the butter, flour, and powdered sugar. Pat in the bottom of the pan and bake for 20 minutes (the crust should be barely golden brown).

Directions for the Filling
1. Beat the eggs very well. Add the sugar and mix until well combined.
2. Add the flour, baking powder, lemon juice, and lemon rind. Mix until fully incorporated.
3. Pour over the hot crust. Bake 25 more minutes. Cool completely before serving.

Note: Some people like to top these lemon bars with a butter type frosting (butter, powdered sugar, milk or cream, and some lemon juice). They are fantastic by themselves and do not need frosting but if you can afford the calories, give it a whirl!

Peanut Butter Cup Bars

I absolutely LOVE peanut butter! I love it plain (by the spoonful), on bread or pancakes/waffles, with celery or apples, or in desserts. Peanut butter goes with so many other spreads as well ... honey, jelly, chocolate (nutella), marshmallow cream, etc... Really, if you could think of one perfect food, I think peanut butter would be it! You probably get my point ... peanut butter is fantastic no matter how you want to eat it!

I found this recipe on the Brown Eyed Baker website. It is just as fantastic as it looks. Imagine one big peanut butter cup (with more peanut butter and less chocolate since everyone knows the peanut butter is the best part). This recipe took me about 5 minutes to make from start to finish (minus the time in the refrigerator). Can you say easy? If you need something quick for a party, you cannot get much quicker than this and everyone will rave about how fantastic it is.

Ingredients for the Base
1/2 cup unsalted butter
1 3/4 cups powdered sugar
1 cup smooth peanut butter
3/4 cup graham cracker crumbs

Ingredients for the Topping
1/4 cup unsalted butter
1/2 cup milk chocolate chips (I substituted the butter and milk chocolate for chocolate appeals)

Directions
1. Line a 8x8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.
2. In a medium sauce pan, melt the 1/2 cup butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth.
3. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.
4. In the now-empty saucepan, melt the 1/4 cup butter. Add the chocolate (or just melt the appeals) and stir until almost completely melted. Remove from heat and continue stirring until completely melted.
5. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.
6. Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Store in an airtight container in the refrigerator.

Nanaimo Bars

I had to make a dessert for a baby shower at work. I didn't have much time so I needed something quick and easy. This was a great hit as always. So rich but so delicious. No one will know that it took you less than 20 minutes to complete (minus fridge time).


Ingredients for the Crust

1/2 cup ( 1 stick) unsalted butter, melted

1/4 cup sugar

1/3 cup unsweetened cocoa powder, regular or dutch process

1 large egg

1 cup sweetened flaked coconut

1/2 cup chopped walnuts or pecans

1 tsp. vanilla

2 cups graham cracker crumbs

Ingredients for the Filling

1/2 cup ( 1 stick) unsalted butter

2 cups confectioners sugar

1/2 tsp. vanilla

2 tbsp. instant vanilla pudding mix

2 tbsp. milk

Ingredients for the Frosting

1 cup chopped semisweet chocolate or chocolate chips

2 tbsp. vegetable shortening, unsalted butter or heavy cream

(or you could use chocolate appeals instead for simplicity and look)

Directions for the Crust

1. Preheat oven to 350. Lightly grease a 9" x 9" pan.

2. In medium sized mixing bowl, combine butter, sugar and cocoa.

3. Mix in the egg, then stir in the coconut, walnuts, vanilla and crumbs.

4. Press the mixture into the prepared pan and bake 10 minutes.

5. Remove from oven and allow to cool completely.

Directions for the Filling:

1. In medium sized mixing bowl, cream butter, then add 1 cup confectioners sugar and the vanilla.

2. In a small bowl, stir the pudding into the milk and add to the butter mixture.

3. Add the remaining cup of confectioners sugar and beat til the filling is smooth.

4. Spread it over the cooled crust and refridgerate til cooled.

Directions for the Frosting:

1. Melt the chocolate and shortening in a small saucepan set over medium heat or in the microwave. ( I used the double boiler method). Stir til smooth.

2. Spread the frosting over the chilled bars and refridgerate til chocolate is set.

3. Cut into bars, using a very sharp knife.


Note: I would store in the fridge or on the counter in an air tight container. I prefer to eat them cold.