Butterfinger Cake

This cake is ridiculous. Absolutely… positively… dangerous….You should make it.

This is one of the more kid friendly recipes I have tried since I had Amelia. She helped me crack the eggs. She is an expert egg cracker. No lie. She helped me poke holes in the cake with straws, and when it came time for us to pour the condensed milk and caramel topping (yeah you heard me right) over the cake she looked like I had bought her a pony. She smiled her brightest smile and asked me when we could eat it.

I told her it had to cool. I thought the kiddo was gonna cry.

This cake is so moist. It is a recipe you should definitely have up your sleeve for pot lucks, family reunions, and for when company comes over.  It’s best when made the day before.

I hope that whatever readers I do have enjoy this cake as much as I have. It was so easy to make, and even easier to eat.

This recipe could also be customized to suit your favorite candy bars. I am already thinking up some alterations for variety. Heath Bars here I come! Recipe variations soon to come!

Butterfinger Cake

Ingredients:

1 box yellow cake mix, plus ingredients to make the cake ( I use the butter recipe yellow cake mix)

1 can sweetened condensed milk

1 jar Smucker’s caramel ice cream topping

1 (8oz) tub Cool-Whip

4 regular sized Butterfinger candy bars, crushed

Directions: 

Bake cake according to direction on the package.

While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. (Try not to swoon too much!)

Allow cake to cool completely.

Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on tip. Chill.

Tip: I like to freeze the butterfingers and crush them right in the wrapper.

Bed Head & Whole Wheat French Toast Muffins

(you gotta love the kiddo’s bed head and little diva pose in this pic)

 

Saturday mornings equal cooking time for Amelia and Mommy. She is my egg cracker, flour stirrer, and mess maker. I love it. We both put our aprons on this morning and set out to make these yummy muffins. They were easy, delicious, and made our tummy’s very happy! The Hubby and I used sugar free syrup on our muffins. Amelia used regular syrup. These muffins are healthy, will some extra fiber to your morning, and will keep you full!

Whole Wheat French Toast Muffins

adapted from The Urban Baker

yield: 12 muffins

Ingredients:

1 1/2 cups whole wheat flour

1/2 cup all purpose flour

1/4 cup sugar

1/2 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. freshly grated nutmeg

pinch of salt

2 eggs

1 cup low fat milk or low fat buttermilk

1/2 cup melted butter

maple syrup or your favorite sugar free syrup

powdered sugar, for dusting

Instructions:

• Preheat oven to 400*.  Line cupcake pan with 12 liners or spray with nonstick spray.
• Whisk flours, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl and set aside.
• In another bowl, whisk together the milk, eggs, and cooled melted butter.
• Make a well in the center of the dry ingredients and pour in the milk mixture.  Stir until just incorporated, don’t over mix.
• Fill cupcake pan with batter. Mine were over half full and made 12 muffins.  Bake 10-15 minutes.  Muffins are done when toothpick comes out clean.
• Poke holes in the muffin tops and gently spoon over 1-2 tablespoons of good maple syrup, regular syrup, or your favorite sugar free syrup.  Dust with powdered sugar! Enjoy!

No Bake Cookies

No Bake Cookies Recipe
(From Ali over @ Gimme Some 0ven!)

Ingredients:

• 1/2 cup (1 stick) butter
• 1/2 cup milk
• 2 cups sugar
• 1/4 cup unsweetened cocoa
• 1/2 cup peanut butter
• 1 tsp. vanilla
• 3 cups quick oats

Method:

In a saucepan over medium-high heat, melt butter.  Then add milk, sugar, and cocoa and stir to combine while bringing to a boil.  Boil for 1-2 minutes, then remove pan from heat.  Stir in vanilla and peanut butter, until melted.  Stir in oats.

Drop by spoonfuls onto waxed paper, and let cool until hardened.

Tips:

Once you stir in the oats, the cookies go from gooey to set up pretty quickly.  So Ali recommends prepping your wax paper beforehand (or while your butter is melting!).

Also, some other fun mix-ins (while you stir in the oats) might be:

• peanuts
• chopped almonds or walnuts

(You could  also press mini peanut butter cups or M&M’s into the cookies before they set up!)

Salted Peanut Chews

I made these Peanut Chews for my husband. He LOVES peanut butter. He loves it so much that he eats it every day…throughout the day…

He is a peanut butter fiend. So, I figured this recipe was right up his alley! Believe me when I tell you that when he tried them he wanted to marry me all over again. lol

These Salted Peanut Chews are dangerous. The texture and flavors together are amazing, and just might drive you to eat the whole pan. I have to get them out of my house ASAP.

INGREDIENTS

Base:
1 1/2 cups all-purpose flour
2/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 egg yolks
3 cups miniature marshmallows

Topping:
2/3 cup corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
1 bag (10 ounces) peanut butter chips

2 cups crisp rice cereal

2 cups salted peanuts

INSTRUCTIONS

Makes 36 Bars
Prep Time: 35 Minutes

Start to Finish: 1 Hour 35 Minutes

1. Preheat oven to 350°F.  In a large bowl, beat all base ingredients except marshmallows with an electric mixer on low speed until crumbly.  Press mixture firmly in the bottom of an ungreased 13 X 9-inch pan.

2. Bake 12 to 15 minutes or until light golden brown.  Immediately sprinkle marshmallows over the base; Bake 1 to 2 minutes longer or until marshmallows just begin to puff.  Cool while preparing topping.

3. In a 3-quart saucepan, mix all topping ingredients except cereal and peanuts.  Heat over low heat, stirring constantly, just until chips are melted and mixture is smooth.  Remove from heat.  Stir in ceral and peanuts.  Immediately spoon warm topping overmarshmallows; spread to cover. Work quickly. The mixture will begin to harden!  Refrigerate until firm, about 45 minutes.  For bars, cut into 6 by 6 rows.

Enjoy!

Recipe and Photo courtesy of  Fabulous Foods.

Pretzel, Hershey Kiss, and M&M Bites

I am sharing this tried and true, simple candy recipe with you today, because before you know it Christmas will be here. I first had these little snacks years ago when a coworker brought them for a potluck at work. These little candy bites are perfect to give away as gifts or just as good to make and eat with your family around the holidays.

Helpful Hints: With all of the different kinds of Hershey Kisses and M&Ms that there are now, you can use any number of different flavor combinations with these. You can also use Rolo candies instead of Hershey Kisses, and there are plenty of other little chocolates/toppings that could be used in place of the kisses or M&Ms. And of course, with M&Ms, you can always coordinate the colors for a holiday or season.

Pretzel, Hershey Kiss, and M&M Bites

Pretzel snaps (or your favorite small pretzel)

Hershey Kisses

M&Ms

1. Place the pretzel squares on a baking sheet, and top each one with a Hershey Kiss.

2. Cook for 3 minutes in a 200 degree oven.

3. Press an M&M into the center of each Hershey Kiss. Refrigerate for approximately 15-20 minutes or until cool.

Just to show you how you can change up this recipe….Here is an awesome variation from Hersheys.com

KISSed Pretzel S’mores

• Miniature marshmallows
• Small pretzels(twisted)
• HERSHEY’S KISSES Brand Milk Chocolates

1. Heat oven to 350°F. Line cookie sheet with parchment paper or foil.

2. Place one pretzel for each pretzel s’more desired on prepared sheet. Top each pretzel with 3 marshmallows and another pretzel.

3. Bake 4 to 5 minutes or until marshmallows soften and begin to puff. Remove from oven and gently press chocolate on each top pretzel. Allow treats to sit several minutes in order for chocolate pieces to melt enough to adhere to pretzels and to soften slightly. Treats are best if eaten while chocolate piece is still soft.

You could also try doing this with M&M minis!

Pictures courtesy or Our Life in Food, and Hershey’s Kitchen.