Pumpkin Chocolate Chip Pancakes

I'm always looking for ways to feed the kids vegetables that they might not actually know they're eating. Besides V-man and his love for carrots, and C's love for home-canned green beans, they're not the best at eating veggies. Now fruits...they could eat those all day, every day!

Pancakes are the best way I know to throw a bit of vegetable in. Now I know they're not getting a ton of nutrients from pancakes filled with chocolate chips and covered in syrup...but hey, it's more than they would get WITHOUT the pumpkin! I've totally made pancakes using shredded carrot and/or shredded zucchini and those were a hit as well.

Technically, I think pumpkin may be a fruit...but I'm going to stick with my veggie argument :)

I used Cooking Classy's recipe for pumpkin pancakes; I just used a tad less ginger and added, of course, chocolate chips.

For a printable recipe, click here

Pumpkin Chocolate Chip Pancakes

Ingredients:

• 2 c. flour
• 2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1/4 c. packed brown sugar
• 1 c. pumpkin puree
• 1 1/2 c. buttermilk
• 3 Tbsp. butter, melted
• 2 eggs
• 1 tsp. vanilla
• 3/4 c. chocolate chips

Instructions:

1. Preheat a non-stick electric griddle to 375 degrees. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make a large well in center of mixture and set aside.
2. In a separate bowl, combine the brown sugar, pumpkin, buttermilk, melted butter, eggs, and vanilla. Pour into well in dry mixture and whisk just until combined - don't overmix. Fold in the chocolate chips.
3. Spray griddle with non-stick spray and pour batter about 1/3 c. at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup. Cook until bubbly on top, then flip and cook opposite side until golden on bottom. Repeat process until all of the batter has been used. 
4. Serve warm with butter and syrup
5. Enjoy!

Tres Leches Pumpkin Cake

I decided to go with a big cake to share for our annual Halloween festivities this year. Last year we did pies; I made my famous Caramel Apple Pie and it was a huge hit! This, my friends, was a huger hit! At least for me. If you want a silky smooth bite of cinnamony, pumpkin goodness topped off with a mouthful of whipped cream, this is the cake for you!

I started with the Pumpkin Cake recipe from Six Sister's Caramel Pumpkin Poke Cake. I knew my tres leches was going to be phenomenal from the moment I smelt this cake baking in the oven. Can you say Fall? It was the perfect base cake to doctor up.

We had a couple families over for dinner and trick-or-treating on Halloween and this was the dessert we enjoyed after the kiddos collected buckets-full of candy. I'm pleased to say that it did not disappoint - good reviews all around!

I'm a huge fan of tres leches. Specifically tres leches for flavored cakes. When I was in high school, my sisters and I would scarf down cake after cake during lunch break - as long as Mom would continue to replenish them - and then run it all off after school in track, cross-country, or basketball. Good times! Oh to be as fit as I was back in high school...

Our version of tres leches is a combination of sweetened condensed milk and evaporated milk poured over a warm cake and then topped with whipped cream, or in my case with the pumpkin cake, Cool Whip. So. Good. Every. Time. Try it out with this pumpkin cake, or get creative and try it with your favorite cake! I love a good chocolate tres leches.

 

For a printable recipe, click here.

Tres Leches Pumpkin Cake

Ingredients:

• 4 eggs
• 1 2/3 c. sugar
• 1 c. vegetable oil
• 1 (15-oz) can pumpkin puree
• 2 c. flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 (14-oz) can sweetened condensed milk
• 1 (12-oz) can evaporated milk
• 1 (8-oz) container Cool Whip (or homemade whipped cream for legitimate "leche")
• 2 Heath bars, chopped into bits, optional.

Instructions:

1. Preheat oven to 350 degrees.
2. Grease a 9x13-in pan with spray.
3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
4. Sift together the flour, baking powder, salt, baking soda, and cinnamon; add to wet ingredients, mix thoroughly and pour into prepared baking pan.
5. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean.
6. Remove from oven and, using the handle of a wooden spoon (or something of size), poke holes in the entire surface of the cake, all the way down to the bottom of the pan. Whisk together the evaporated milk and the sweetened condensed milk and pour over the whole cake, being sure to get along the edges well. Let cool in refrigerator for at least 2 hours.
7. When cake is completely cool, spread the Cool Whip or whipped cream on. Top with the chopped candy bar, if using.
8. Enjoy with friends and family - this cake is rich and decadent!

I will definitely be making this again real soon. I have a slice left in the fridge right now and after I post this, I think you know where I'll be heading...

Enjoy!

Kit-Kat Candy Cake

October is my month of candy! I love the M&Ms, the chocolates, and even the candy corns and candy pumpkins. October just screams "CANDY" to me. This cake was made for a ward dessert auction that the YW put on. I am definitely not the best cake decorator, but I signed up to bring a cake anyway. Hmmm, not too smart. But then I remembered that I had pinned a few pictures of this Kit Kat cakes and decided to create my own! After further review, I dub it an adorable success.

This post will be more like an instructional post rather than a recipe. You can choose any frosting, cake, or filling candy you like. You can even choose the size. I went with an 8-inch round chocolate cake and buttercream frosting beneath all the candy delight. With the leftover batter, I made cupcakes :) Because it's all covered, you can go with WHATEVER flavor your heart desires. Take a look at that bath of glorious chocolate candy. Yum, yum. And you know what, this is the perfect treat to utilize some of those trick-or-treating M&Ms and Kit-Kats!

For a printable "recipe", click here.

Kit-Kat Candy Cake

Ingredients:

• two 8-inch round cakes 
• frosting (see recipe here)
• 1 1/2 c. M&Ms
• Kit-Kats
• ribbon

Instructions:

1. Bake your favorite cake and frost around and in the middle of the two layers. Don't worry about how it looks - it will be covered with candy.
2. Unwrap the Kit-Kats and place them onto the frosted cake, building a little chocolate fence around it. 
3. Let top icing harden, and the pour the M&M candies into the middle and evenly spread them out.
4. Tie the clean ribbon into a bow on the outside of the cake. 
5. Enjoy...OR...give away as an adorable edible gift.

This cake couldn't be easier and the result is a BEAUTIFUL presentation of chocolatey goodness. Unfortunately, I was unable to go to the auction and see how much the dessert (and the Cookies and Cream Cupcakes) brought it for the Young Women's Girls Camp, but I can assure you that it got sold and was probably a hit. 

The fun thing about this dessert is that you can adapt it to any season or holiday - red, white, and blue M&Ms with a patriotic ribbon for Independence Day; Reeses Pieces with an Autumn ribbon for Halloween/Thanksgiving; Red M&Ms and a red ribbon for Christmas. The list goes on. Go ahead and try it out. Let me know what you think!

Double Chocolate Drop Cookies

I have been trying a few different chocolate cookie recipes lately and none of them have wowed me enough to post them on the blog. I took photos - good photos - but the taste was just not...perfect. Until this last attempt. I should have known going into my search that The Pioneer Woman would have the solution to my problem! Her Triple Chocolate Cookies were the perfect combination of chocolate...and more chocolate! I didn't have milk-chocolate chips on hand so I only used semi-sweet and it was perfect. That gave the rich, chocolatey goodness that I crave. All the time.

Of course, I had to add M&Ms. M&Ms and sprinkles are probably my two favorite food "accessories". They have different colors and flavors for every season, they taste great, and people are way more likely to eat something with beautiful colorful dots all over than they are to eat something a little more plain. At least in my experience. Feel free to play around with the "icing on the cake" as I like to call it, by using Fall M&Ms, Christmas sprinkles, or whatever you like! The colorful options are endless. Plus, little toddlers - V-man in particular - love to dip the balls of dough into colorful candies and place on the cookie sheets. Rocking out to Disney music or kids Christmas on Pandora while dipping chocolate dough balls into M&Ms with my kids is one of the best things in life!

For a printable recipe, click here.

Double Chocolate Drop Cookies

Ingredients:

• 2 1/2 sticks butter, softened
• 2 c. sugar
• 2 large eggs
• 3 tsp. vanilla
• 2 1/4 c. flour
• 3/4 c. unsweetened cocoa powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2 c. semi-sweet chocolate chips
• 2 c. M&Ms, mini M&Ms, sprinkles, or topping of your choice, optional

Instructions:

1. Preheat oven to 350 degrees F.
2. Using a mixer, cream butter and sugar until fluffy, scraping the sides once.
3. Add eggs one at a time, mixing after each addition. Mix in vanilla.
4. Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.
5. Gently blend in chocolate chips.
6. Grab handfuls of dough and roll into tablespoon-sized balls. Dip the top of each ball into a bowl of M&Ms and place, M&M side up, on the cookie sheet. Continue with each dough ball. Bake for 9-11 minutes or until cookies are barely done but still soft and chewy. Don't overbake.
7. Let cool on a baking rack.
8. Enjoy and share with friends! 

These cookies were not only the sweet end of meal for a friend in need, but they also stuffed the bellies of an entire Scout Committee at my meeting on Sunday night. It's a good sign when people eat one...and then another...and then another. Yes, that's music to my eyes. Wait...

Enjoy these cookies. Play around with the candies on top and let your kids join you. They'll love it!

Three Cheese Mac-and-Cheese with Butternut Squash

A couple of weeks ago I discovered the very best homemade macaroni and cheese recipe. And I've made A LOT of homemade mac in my day. This recipe was inspired by Carlsbad Craving's recipe for Million Dollar Macaroni and Cheese...and it's worth a million dollars. Not only does it have cheddar and Parmesan cheese in it - which is amazing in and of itself - but it has a layer of silky sour cream and gooey provolone cheese as well. Like I said, with a few changes to her recipe, I've never had better.

When I made this for my family, it was a hit. When I made it for other families, it has been a hit. But this week, I decided to make it a tad lighter. I know what you're thinking: flavor and goodness is sacrificed to make way for the "light" part of recipes. Most of the time, yes. But in the case of this Three Cheese Mac-and-Cheese with Butternut Squash, no way. 

I bought a butternut squash for two reasons: 1) it's Fall, so that's what you do, and 2) my kids (and my husband) need vegetables. My squash sat on the counter for a week or so. I made a meal plan for two weeks and not one of the recipes involved squash...but they did involved mac. What better way to make my kids (and husband) scarf down their vegetables without even knowing it than hiding it in a cheesy, gooey, flavorful casserole. Ah yeah. 

My two toddlers rapidly ate their serving. And after my husband sat down with his SECOND full plate of squash and cheese, I informed him of the secret. He wasn't happy that I snuck vegetables in...but he had no idea. Success.

 

For a printable recipe, click here:

Three Cheese Mac-and-Cheese with Butternut Squash

Ingredients: 

• 1 pound macaroni (penne, rigatoni, or cellentani also works)
• 4 Tbsp butter
• 1/4 c. flour
• 2 c. milk*
• 1 12 oz. can evaporated milk
• 2 c. pureed squash**
• 1/2 tsp. Dijon mustard
• 1 Tbsp. chicken bouillon (I use Better than Buillon)
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. dried parsley
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 c. freshly grated cheddar cheese***
• 6-8 slices  provolone cheese
• 1/2 c. sour cream
• 1/2 c. freshly grated Parmesan cheese

Panko Topping:

• 3/4 c. panko breadcrumbs
• 2 Tbsp. butter
• 1 Tbsp. olive oil

Instructions:

1. Cook pasta just until al dente according to package directions – don’t overcook! Strain and rinse with cold water.
2. Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish. Set aside.
3. Melt 4 tablespoons butter in a large skillet over medium heat then whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk. Gradually add evaporated milk and squash to the skillet followed by Dijon mustard and all remaining spices/seasonings.
4. Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick). Remove from heat and whisk in sharp cheese until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing).
5. Pour half of the macaroni and cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni and cheese over sour cream and spread into an even layer. Sprinkle with 1/2 cup Parmesan cheese (or more to taste).
6. Panko topping (optional): Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni and cheese.
7. Bake 25-30 minutes or until bubbly and inside provolone is melted. If not topping with panko, broil until Parmesan is golden. Cool 10 minutes to set before serving.

*Use 3 c. milk if not doing the butternut squash version

**Add 1 Tbsp. cornstarch to the milk if not doing the butternut squash version

***Use 4 c. cheddar cheese if not doing the butternut squash version

I hope you and your family and friends enjoy this as much as we do! I didn't want to stray too far from the original goodness of this recipe, but if you're feeling adventurous, try adding sage, rosemary, or other Autumn herbs that pair well with butternut squash. 

And just as a side note...this recipe is awesome to make ahead and either freeze and heat up later, or take to a family needing dinner. It's hard to say no to homemade macaroni and cheese.

Crock Pot Sloppy Joes

I look at my blog and think, "wow, I sure make a TON of desserts!" But what's crazy, is that I make even MORE savory foods - in fact, probably four-times as many. I just never post them because my photos aren't amazing. Well these crock pot sloppy joes that I made the other night were so good that I just had to post the recipe for my own recipe box memory. My husband thought they were absolutely perfect and my toddler son ate 1 1/2 sandwiches! Little did he know that I snuck some tomato, bell pepper, and onion into these bad boys. Yes, I consider that a dinner success!

I've been really into crock pot meals lately. I make at least two each week because I teach piano lessons to a few kiddos right before dinner on Mondays and Tuesdays. There is no way I could have a full dinner ready when Shaner got home from work if I didn't have a crock pot meal ready to eat. The preparation earlier in the day is a lifesaver. This recipe for slow cooker sloppy joes from Six Sisters was a must-try on my crock pot Pinterest board. And like I said, it will be used again. Their recipe called for ground turkey...but Shaner would not approve of sloppy joes with no beef in them. Plus, V-man loves his red meat. I also omitted the celery and tomato soup (due simply to a lack of pantry ingredients...) and substituted one 10 oz. can of tomato sauce. It worked. Oh did it work!

For a printable recipe, click here:

Crock Pot Sloppy Joes

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 1 green pepper, diced
• 1 can (10 oz) tomato sauce
• 1/2 c. ketchup
• 2 Tbsp. mustard
• 1 Tbsp. brown sugar
• salt and pepper to taste
• hamburger buns
• cheddar cheese slices

Instructions:

1. In a large skillet, add beef, onion, and green pepper and cook until beef is no longer pink; salt and pepper as desired. Drain the grease and add to crock pot.
2. Add the tomato sauce, ketchup, mustard, and brown sugar to ingredients in the crock pot and stir together. 
3. Cook on low for 4 hours, keep warm until serving. Serve on hamburger buns with 1 or 2 slices of cheddar cheese.
4. Enjoy with your family and friends

Part of serving others includes the work I do as a wife and mother in my own home. My babies and my man need fed - and sometimes a quick sloppy joe meal in a crock pot is just what they need.

Go ahead and try it out!

Thanks for the inspiration Six Sisters!

Fresh Apple Cake with Caramel Icing

I've mentioned before how much I love Autumn baking. It's the time of year for pumpkin, cinnamon, and yes - apples. September is my "apple month" as far as baking goes. October tends to be more of a candy/chocolate/candy corn month, and November is my pumpkin and pies month. It's a great little balance of happiness. When I first started this blog, I made a fresh apple cake and posted it here. It was delicious (obviously, as I only post things that I absolutely adore on this blog). This time, I found a new and improved recipe for the cake AND the frosting and I'm so excited to share it!

Chef in Training has a delicious recipe for Caramel Apple Sheet Cake. I modified it to fit my equipment and my tastes. Because her recipe did not call for any salt, I took the liberty of adding some. I also modified the recipe to fit a 9x13-inch cake pan. The caramel icing actually came from Spicy Southern Kitchen's Southern Caramel Cake recipe. Again, I added salt and modified the amount based on the size of the cake I made. These recipes go so so well together. 

For a printable recipe, click here:

Fresh Apple Cake with Caramel Icing

Ingredients:

For the Cake

• 1 c. flour, plus 1 Tbsp. flour
• 1 c. sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 c. butter
• 1/2 c. water
• 1/4 c. shortening
• 1/4 c. sour milk (1/4 c. milk with 1/4 tsp. lemon juice added)
• 1/4 tsp. baking soda
• 1 egg
• 1/2 tsp. vanilla
• 1 c. peeled and chopped green apples (about 2 medium-sized apples)

For the Caramel Icing

• 1 1/2 c. brown sugar
• 6 Tbsp. butter
• 5 1/2 Tbsp. milk
• 1/8 tsp. salt
• 3/4 tsp. vanilla

Instructions:

1. For the cake: In a large mixing bowl, measure flour, sugar, salt and cinnamon and stir to combine. Set aside.
2. In a medium saucepan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples
3. Pour into a greased 9x13-inch cake pan.
4. Bake at 400 degrees for 20 minutes. Let cool for about 10-15 minutes.
5. While cake is cooling, make frosting by combining brown sugar, butter, milk, and salt in a medium saucepan. Bring to a boil over medium-high heat. Stir well and turn heat down so mixture boils gently. Cook for 7 minutes. Stir in the vanilla and let cool for 5 minutes.
6. Beat the icing with a wooden spoon for 2-3 minutes to thicken. Pour icing over the entire warm cake.
7. Let the cake cool completely before slicing into squares. (Or just dig right in - it just won't come out as pretty!)
8. Enjoy and share!

Because this is a thin sheet cake, it is perfect for slicing up and sharing with friends. Lucky for me, I had a last-minute need for a babysitter while I went to the dentist last week and this was the perfect "thank you" treat. 

This is super easy to make so I hope you will give it a try!

Gooey Jello Popcorn Balls with Marshmallows

I grew up eating popcorn balls made from just about every flavor of jello - orange, strawberry, cherry, lime - and I love them all. Now when I think about popcorn balls (or sing "a popcorn ball that would smell so sweet"), I can't help but remember these special treats. My mom and Auntie-X were the bakers of the popcorn balls when I was little. Along these same lines were caramel popcorn balls and even molasses! Each little ball would be homemade with love and wrapped up in plastic wrap for constant snacking that day. Good times.  

Of course, now that V-man is obsessed with popcorn and anything sweet - sound familiar? - I had to look up recipes for some jello popcorn balls. I came across this recipe on My Real Life Dinner for Jello Popcorn Balls with Mini Marshmallows. The thought of adding marshmallows to an already gooey, sweet, sticky ball sounded to me, like a fantastic idea! And V-man was all for it. I halved the recipe from My Real Life Dinner since I was just trying it out, but since I will no longer need to cut this quantity in half ever again, I will include the full recipe. The one switcharoo I made to put these fruity snacks over the top is that I used multi-colored "fruit" flavored mini marshmallows. Yes please.

What's great about these beauties is that you can use ANY flavor if jello you like! V-man chose lime, so we went with lime. Perhaps a refreshment idea for a How the Grinch Stole Christmas movie night...?

For a printable recipe, click here:

Gooey Jello Popcorn Balls with Marshmallows

Ingredients:

• 1 small box of Jello, any flavor
• 1/2 c. sugar
• 6 Tbsp. butter
• 1/4 c. light corn syrup
• 1 tsp. water
• 2 c. fruity mini marshmallows
• 9 c. popped popcorn

Instructions:

1. In a large mixing bowl, combine the popcorn and mini marshmallows. Set aside.
2. Prepare a sheet of wax paper to place formed balls on.
3. In a small saucepan, combine Jello, sugar, butter, syrup, and water. Cook on medium high heat until mixture comes to a boil. Turn burner to medium low (make sure mixture keeps boiling at this temp or turn it up a little) and cook for 1.5 - 2 minutes. 
4. Quickly pour mixture over popcorn and marshmallows and stir with a wooden spoon until popcorn is evenly coated.
5. With buttered hands, form popcorn into 12 round balls (6 if you want them mega-sized!). Set formed balls on to wax paper and allow to cool.
6. After they cool, wrap each ball individually in some plastic wrap to stay fresh.
7. Enjoy!

These are perfect little edible gifts to give away, especially in the Fall. Visiting teaching, home teaching, neighbor gifts...my list can go on and on! I've been so busy helping some Boy Scouts sell popcorn that all I think about is popcorn now! Good thing I'm a little bit obsessed with the stuff :)

Let me know how these turn out and what flavors you like best!

Cream-filled Cookies-and-Cream Cupcakes

I really love Oreo-flavored-anything. In fact, my mom purchased some jet black alkalized cocoa powder from the Mennonite store and I tried it...and was totally sold. I put it in my Pero, my microwave mug cakes, and even in my oatmeal! When I first tried it, it had a very familiar taste. After doing some research, found out that it is in fact the same cocoa that is the base of Oreo cookies. Ah ha! That's where I'd tasted it before!

Now, I must admit that I have yet to perfect a cupcake recipe using my jet black cocoa powder. It reacts differently to the baking soda and baking powder and I have not found that perfect combination. So needless to say, this recipe actually DOESN'T use jet black cocoa powder. However, that Oreo/cookies and cream taste is present in each and every bite!

If anyone has in fact perfected a jet black cocoa cupcake, please please please share the recipe!

These cupcakes are filled with a buttery-sweet cream filling and topped with a magnificent Oreo buttercream recipe I found on My Un-entitled Life's blog. It was superb. I did not change one thing. 

Our church ward had a dessert auction for the Young Women to earn funds for Girls Camp. Naturally, I volunteered to make a couple desserts for the auction; this was one of them. Two lucky families went went home with these special sweets...and the Young Women got a little added funds for their camp. I feel pretty good about the outcomes :)

For a printable recipe, click here:

Cream-filled Cookies-and-Cream Cupcakes

Ingredients:

• 2 dozen chocolate cupcakes of your choice (my current go-to cupcakes are these)
• 2 dozen mini Oreo cookies, optional

For the cream filling:

• 1 c. milk
• 5 Tbsp. flour
• 1/2 c. butter, softened
• 1/2 c. shortening
• 1 c. granulated sugar
• 1 tsp. vanilla 

For the Oreo buttercream: This recipe has been doubled

• 6 c. powdered sugar
• 2 c. unsalted butter, room temperature
• 1/2 - 3/4 tsp. salt
• 2 tsp. vanilla
• 2 to 4 Tbsp. heavy whipping cream
• 24 Oreo cookies, crumbled

Instructions:

1. Prepare the cream filling by combining the milk and flour in a saucepan. Cook until thick; refrigerate until cool. In a bowl, beat butter, shortening, sugar, and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. 
2. Put the filling into a piping bag with a round decorating tip. Place the tip into the center of each cupcake so that it almost touches the bottom. Squeeze piping bag until the filling spreads and reaches the top of the hole you created with the bag. Repeat with each cupcake.
3. Prepare the Oreo frosting by creaming the powdered sugar, butter, and salt in a mixing bowl. Add vanilla and cream and beat on medium speed for 1 minute. Add the cookie crumbles and mix. Frost each cupcake using a piping bag and rounded decorating tip.
4. Place a mini Oreo cookie on top of each frosted cupcake to really make these delectables shine. 
5. Enjoy and share with friends!

S'mores Popcorn Mix

I think s'mores may be one of my favorite flavor combinations of summer. And this particular s'mores treat probably beats out the rest because of how simple and quick it is to put together! Not only that, but I can almost guarantee that EVERYONE who likes chocolate will love this chocolatey, grahamy, marshmallowy treat! Crazy enough, I actually came up with this one night when I had company over and did NOT have a treat for them (I know, shocking) so I had to whip up something quick with what I had. This was born.

Since then, I have made this so many times for Boy Scouts, dinner parties, and even just a quick evening snack in front of the TV. It works in so many different situations. 

The only problem with this little snack mix though, is that it is addicting. It's one of those treats that you can just sit and munch on all night and not even realize it. But hey, the base ingredient is popcorn and as a dessert-lover, I consider popcorn a healthy addition to my diet!

  

For a printable recipe, click here.

S'mores Popcorn Mix

Ingredients:

• 4 c. popped popcorn (or 1/4 c. kernels)*
• 3 squares melting chocolate**
• 3/4 c. mini marshmallows
• 2 Hersheys chocolate bars, broken into pieces***
• 3/4 c. graham cracker chunks****
• salt to taste, optional

Instructions:

1. Pour the popped popcorn (kernels removed) onto a foil-lined baking sheet. (If using unsalted popcorn, add salt to taste). Pour the graham crackers and marshmallows over the popcorn and mix to evenly combine.
2. Melt the melting chocolate in a microwave according to package directions. Drizzle it all over the popcorn so that the popcorn, graham crackers, and the marshmallows get a nice drizzle of goodness. (For a more dense, chocolately version, see notes** below). Add the pieces of chocolate bar over the top of the whole mixture.
3. Let the mixture sit on the sheet pan until the chocolate hardens. Break it all up and place in a serving container. 
4. Share and enjoy with many...or just yourself!

Notes:

* I often use 1/4 c. of kernels and just add salt, but the salty-sweet contrast of buttered microwave popcorn with the other ingredients in this recipe is my favorite way to go. 

** I have also used milk chocolate chips and melted them. They do take A LOT longer to set and harden, but they totally work. One option is to actually melt about 1/2 of a bag or so of milk chocolate chips and coat the ENTIRE mixture with chocolate so that everything is completely coated. That is a lot sweeter, but equally delicious. 

*** You can substitute milk chocolate or even semisweet chocolate chips here.

**** I have also used Golden Graham cereal. It works just as well, it's just sweeter.

Chocolate Chip Cookie Dough-filled Cupcakes

I posted an amazing recipe for Chocolate Chip Cookie Dough Cupcakes a couple years ago on this blog and I didn't think they could get much better. But let me tell you - they can! This new and improved recipe is a compilation of a few different recipes from two sources. When combined into one rockin' cupcake, they create something magical. 

Now, the recipe I had been using came from Allrecipes and it was great. I have zero complaints with it. But this recipe uses the "Easy Vanilla Cupcakes" recipe from Savoring the Seasons with Our Best Bites, as well as their "Chocolate Frosting". The cookie dough filling here is actually eggless and comes from Lovin from the Oven. (However, I will say that the heat of the cupcakes while in the oven does cook the egg in the cookie dough from the previous recipe. So no need to worry about that if you want to just use pre-made or your favorite cookie dough instead.) 

For a printable version of the recipe, click here. 

Chocolate Chip Cookie Dough-filled Cupcakes

Cookie Dough Ingredients:

• 1/4 c. butter, softened
• 1/4 c. brown sugar, plus 2 Tbsp
• 2 tsp. water
• 1/2 tsp. vanilla
• 1/2 c. flour
• 1/4 tsp. salt
• 1/3 c. mini chocolate chips

Cupcake Ingredients:

• 1 box yellow (or white) cake mix
• 1 c. sour cream
• 3 eggs
• 1/2 c. canola oil
• 1 tsp. vanilla extract
• 1 tsp. almond extract (be aware of allergies and sensitivities to this)

Chocolate Frosting Ingredients:

• 1/2 c. melted butter
• 1/4 c. plus 2 Tbsp. cocoa powder
• 1 lb. powdered sugar
• 1/4 c. plus 2 Tbsp. milk
• 1 tsp. vanilla
• 15-18 mini Chips Ahoy cookies 

Instructions:

1. For the cookie dough: Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in the mini chocolate chips. Roll into 1-inch balls and place in the freezer until ready to use.
2. For the cupcakes: Preheat oven to 350 degrees. Line 15-18 muffin cups (there will be leftover cake batter) with cupcake liners and set aside.
3. Combine all ingredients in a large bowl or the bowl of your stand mixer and beat 30 seconds on medium speed until the mixture is moistened. Increase speed to high and beat another 3 minutes. Divide batter evenly among the lined muffin tins, about 1/4 c. in each liner.
4. Place a frozen cookie dough ball in the center of each batter-filled muffin tin. (You can choose to put the cookie dough ball in first and it will cook with a little more solid bottom and chewy, doughy middle if you prefer that).
5. Bake cupcakes for 17-18 minutes or until golden on top and a toothpick inserted into the cupcake portion comes out clean. Allow to cool completely before decorating.
6. For the chocolate frosting: Beat the ingredients together on medium speed until light and fluffy. Easy as that! 
7. Frost the cooled cupcakes using a piping bag and tip. 
8. Place a mini Chips Ahoy cookie on top of each cupcake if desired.
9. Enjoy!

These cupcakes are a hit. Did I mention that they ALL get eaten every time I make them. And they get eaten fast! The most recent experience involved a group of Boy Scouts for Boards of Review. It was an added bonus when they met with the committee/board to finish their rank advancements. Most of the boys came back for seconds. The lucky ones (who came fast enough) actually GOT seconds :)

In fact, one of the reasons I'm making this post after I have already done a Chocolate Chip Cookie Dough Cupcake is because I was asked for the recipe and I wanted to be sure I gave them the exact recipe that they ate. Well, this is it. They seem complicated, but they are really not. However, if you make these, people will always be impressed and satisfied. So give them a try!

Strawberry-Lemonade Cupcakes

I found a recipe for these Strawberry Lemonade Cupcakes from Your Cup of Cake and I just had to give them a try as one of my farewell to summer desserts! I feel like I did not create enough fresh, summertime desserts this year. However, this cupcake is how I would define a fresh, summertime treat!

Creative

I did not vary from the lemon cupcake recipe posted in Your Cup of Cakes blog post. It was perfect as written. However, I did use the same buttercream recipe that I have used before in my Vanilla-Cream Cupcakes with Fresh Strawberry Buttercream. That buttercream is just. Wow.

For the printable recipe, please click here.

Strawberry-Lemonade Cupcakes

Ingredients:

Lemon Cupcakes

• 1 box white cake mix
• 1/3 c. oil
• 3 eggs
• zest of 2 lemons
• 1/4 c. fresh lemon juice
• 1 c. sour cream
• 1/2 c. milk

Fresh Strawberry Buttercream

• 2 sticks butter, softened
• pinch of salt
• 3 1/2 c. powdered sugar
• 1/2 tsp. vanilla
• 4 Tbsp. strawberry puree (about 1/2 c. strawberries)
• 1/2 tsp. red gel food coloring

Instructions:

1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. Combine all cake ingredients in a large mixing bowl and mix until smooth.
3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
4. Let cupcakes cool on wire rack.
5. For the frosting, beat the butter until light and fluffy. Add the salt and powdered sugar and mix until combined. Add vanilla, strawberry puree, and food coloring and beat until light and fluffy.
6. Place frosting in piping bag and frost to your heart's content!
7. Optional: place 2-3-inches of drinking straw in each cupcake to make them look like pink lemonade drinks.
8. Enjoy!

Compassionate

Isn't it strange how visiting teaching seems to come around so quickly each month! This month, time was not my friend. It was busy to say the least. As such, I definitely made some impromptu visits to the sisters on my route. But what better way to say, "Sorry for dropping in with no notice" than with a plate of cupcakes!? Things seem to work out smoothly when sugar is involved.

Happy

While baking these strawberry lemonade cupcakes, I came to realize that I don't bake with citrus nearly enough. There is nothing like the smell of freshly-squeezed lemon, orange, or lime in the kitchen. It just screams SUMMER. And since summer is swiftly moving into autumn, I would suggest you try out these citrusy delights as soon as possible!

Comment below and let me know what you thought of these cupcakes! 

Homemade Baby Blanket

Creative:

I came across an adorable pattern for a Cotton Print and Minky Baby Blanket on Pinterest a couple weeks ago and decided to try my hand...with a few minor adjustments. I decided to put a binding around mine.

I chose to make a 40" x 40" baby blanket as described in the blog I linked to above. I cut out 41-inches of cotton fabric and 41-inches of minky fabric and then put WRONG sides together and sewed all around the quilt, 1/4-inch seam, just to keep the front and back in place for the binding installation. 

I used the minky excess for the binding. The tutorial I used is found here and it is very easy to understand and follow. Plus, she uses the same Minky fabrics for her blankets. 

  

Compassionate:

My sister-in-law Nee is pregnant with her first baby. The gender is unknown at this point so I specifically chose to make a gender-neutral blanket. I'm quite pleased with its appearance. It's modern, yet classy. And I think any baby would look adorable snuggled up with this blankie!!! (Any baby would look adorable snuggled up with ANY blankie though, if you ask me).

Happy:

The fabric for the back of the quilt isn't exactly "minky", as far as I'm aware. But this adorable sky blue and the soft soft feel is the perfect backing for a baby blanket. My two babies have already taken it for a test drive and they love it! If you make it as a gift, all you have to do is tie a ribbon around it and put it in a gift bag. And that's where my little creation lies until it reaches the recipient. 

Homemade baby gifts are the best. And there are so many fun things to make and create! Go ahead and give this adorable blanket a try. You (and the mom-to-be) won't be disappointed!

S'mores Cookies

Creative:

S'more cookies. Yes please! What better way to say "summer" than these little gems!? And they look complex...but they're totally not. I just used my basic Jenica's Chocolate Chip Cookies recipe and added a few new cast members to the mix. Let's just say, these got rave reviews.

I have posted the recipe below. This makes about 4 dozen cookies. Click here for a printable version.

S’mores Cookies

Ingredients:

• 1 c. butter
• 1 ½ c. sugar
• 1 ½ c. brown sugar
• 2/3 – 3/4 c. vegetable oil
• 4 eggs
• 2 tsp. vanilla extract
• 2 c. oats
• 4 – 5 c. flour, divided
• 2 tsp. baking soda
• 2 tsp. salt
• 1 c. milk chocolate chips
• 5 squares graham crackers, broken into large chunks (optional)
• About 24 large marshmallows, cut in half
• 1 c. semisweet chocolate chunks (optional)

Instructions:

1. Preheat oven to 350 degrees.
2. Cream together the butter and sugars. Add oil (I like to fill a measuring cup to the 2/3 c. line and then drop in a splash more) and mix together. Add eggs and vanilla; mix. Mix in oats. Add 2 ½ c. of the flour, along with the baking soda and salt and mix to combine. Add in enough remaining flour (about 1 ½ - 2 ½ c.) to make a nice dough. It should be thick and doughy enough that it won’t stick to your hands as your roll them into balls. Fold in the milk chocolate chips and crushed graham crackers (if using; the crackers aren’t all that necessary in these cookies).
3. Roll dough into 2-inch balls and flatten into a disc. Place a marshmallow half inside each disc and roll into a ball so that the marshmallow is completely covered. Place on cookie sheet, about 3 inches apart. For looks, I dip each ball of dough into a pile of semisweet chunks right before baking.
4. Bake at 350 degrees for 12-14 minutes, until the outside is golden. Cool on pan for about 2 minutes. When removing pan from cookie sheet, use a forceful motion with the spatula to make sure the cookie, and any marshmallow seepage, doesn’t stick. Transfer to wire rack to cool completely.

Compassionate:

We were invited to a couple different barbecues this past weekend. I asked V-man what dessert we should bring and he simply stated, "Marshmallows". I decided to elaborate on his thought and so, the s'more cookies were born. 

Happy:

It's not everyday you bite into a chocolate chip cookie and there's ooey-gooey marshmallow greeting you. The happiness that comes when you tell someone there's a fun surprise in these cookies is absolutely priceless. Enjoy!