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Heath Bar Rice Krispy Treats

Howdy!

So this lovely Labor Day weekend, I was out shopping with my good friend Kelly. She wanted some wall art for her apartment, having little luck, when my blood sugar got low, and I wanted something sweet! Now during the week, I probably would have gone for some fruit, a granola bar, etc, but it’s the weekend. And not just a regular weekend, a HOLIDAY weekend… time for sweet treat! As we were checking out at Homegoods, I noticed that on their table of random items at the checkout, there were Rice Krispy Treats… it was perfectly clear what I would be making. So we finished checking out, headed to the grocery store to get the ingredients (and we got free marshmallows, woohoo!) and headed home to make the tasty treats! But not your average Rice Kripsy Treats… I made them with HEATH BAR!!! I did also make regulat ones (I can’t resist a classic), and both were ever so tasty! So let’s get to making them…

You’ll need…

Heath Bar Rice Krispy Treat Ingredients

You’ll need to…

In a large bowl, measure out your rice krispies, and set aside. In a large sauce pan, melt your butter on low heat, stirring constantly to ensure the butter doesn’t burn. Once the butter is melted, add your marshmallows and melt completely, stirring constantly.

Once your marshmallows are melted, pour over your rice krispies and mix well until fully incorporated. Pour in ¾ of the bag of Heath Bar pieces, and mix until well incorporated.

Press the mixture into a greased 9×9 pan (or a 13×9, depending on how thick you like your Rice Krispy Treats.) I put a piece of parchment paper on top of the treats, and pressed it into the pan. That kept my hands and the treats clean and mess free!

Top with the remaining Heath Bar Pieces. Melt the chocolate chips in a small bowl in the microwave, and drizzle on top of your treats.

Let cool for about 30 minutes before serving!

The pictures turned out a bit blurry (my next big investment is going to be a nice digital slr camera, bear with me til then…) but these are SO DELISH!!! I also made regular plain rice krispie treats, also delish!!! But I’ve been dying to make something with Heath Bar, and this was the perfect opportunity to take a classic, and put a tasty and new twist on it! And if you’re looking to make regular rice krispy treats, you can use this same recipe, just don’t ass the Heath Bar Pieces. I topped my regular ones with chocolate, because I live in a house full of chocolate lovers, but you don’t have to do that for the regular ones either!

I hope you enjoyed my tutorial on these tasty treats, and I hope you make them for everyone you know! I promise they will be a hit! I made them on Saturday afternoon, and they were gone by Sunday!

I’m off to enjoy the end of my holiday weekend, but y’all enjoy, and have a great rest of your Labor Day!

Love,

Katie

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Here’s the full recipe…

Heath Bar Rice Krispy Treats

Ingredients:

4 tbsp butter

4 ½ cups mini marshmallows

6 cups rice krispies

¼ cup milk chocolate chips

1 bag Heath Bar pieces

You’ll need to…


  1. In a large bowl, measure out your rice krispies, and set aside.
  2. In a large sauce pan, melt your butter on low heat, stirring constantly to ensure the butter doesn’t burn.
  3. Once the butter is melted, add your marshmallows and melt, stirring constantly.
  4. Once your marshmallows are melted, pour over your rice krispies and mix well until fully incorporated. Pour in ¾ of the bag of Heath Bar pieces, and mix until well incorporated.
  5. Press the mixture into a greased 9×9 pan (or a 13×9, depending on how thick you like your Rice Krispy Treats.)
  6. Top with the remaining Heath Bar Pieces.
  7. Melt the chocolate chips in a small bowl in the microwave, and drizzle on top of your treats. Let cool approximately 30 minutes before serving.

Filled Breakfast Croissants

Howdy y’all!

So to continue with the treats from last weekend, I decided to bring you a breakfast sweet! Now, we are all working women, so when the weekend hits, NOTHING is better than sleeping in and relaxing. So instead of getting up early to make a big breakfast for my girlfriends, I decided to sleep in a little, and make a smaller, but OH SO TASTY breakfast– croissants! But instead of just plain croissants, I decided to mix it up, and fill them with some of my favorite things– chocolate, nutella, and raspberry cream cheese! And boy, were they yummy! Now I didn’t make the pastry dough from scratch this time because I didn’t have a lot of time (a girls gotta sleep) but I will post my recipe for home made pastry dough soon! So let’s get started…

You’ll need… (Sorry, I forgot to take a picture this time!)

  1. 2 packages Pillsbury Croissants (i got the larger, flakier crust kind, and they worked wonderfully!)
  2. 1 cup semi-sweet mini chocolate chips
  3. 1 cup Nutella
  4. 3/4 pint raspberries
  5. 4 oz (1/2 package) Cream Cheese
  6. 1/4 cup sugar
You’ll need to…
Pre-heat your oven to 375°. In the bowl of your stand mixer, cream together your cream cheese and sugar, until smooth. In a small bowl, mash your raspberries with a fork.
Add to the cream cheese mixture, and mix until well blended.
Open and un-roll your croissant dough. Add a heaping spoonful of each filling (chocolate chips, nutella, and raspberry cream cheese) to each croissant, and roll up. (Pinch the sides of each to keep the fillings from coming out.) I made 4 croissants with each filling, and 4 plain.
Raspberry Cream Cheese Filling
Nutella Filled Croissant
Chocolate Chip Filled Croissant
Place on a cookie sheet, and bake for 11-13 minutes.  Let cool for 10 minutes before removing from the tray. In a small bowl, melt your remaining chocolate chips in the microwave. Drizzle over your chocolate filled croissants.
In a small bowl, heat your remaining nutella in the microwave for about 20 seconds. Drizzle over your nutella filled croissants.
Place on a plate, and serve!
Breakfast is served!
These are a DELICIOUS breakfast treat!!! And my favorite thing about these is that you don’t have to wait for them to cool if you don’t want to… they taste the best when they are warm! And if you don’t have time to make pastry dough, the Pillsbury croissants work fantastically! They are quick to make, delicious to eat, and they will go quickly!
I hope you enjoyed seeing these babies being made, and go make them yourself! It will be a 30 minutes well spent, I promise!
Feel free to leave comments/questions/suggestions!
Love,
Katie
…………………………………
Here’s the full recipe…

Filled Breakfast Croissants

You’ll need…

2 packages Pillsbury Croissants

1 cup semi-sweet mini chocolate chips

1 cup Nutella

3/4 pint raspberries

4 oz (1/2 package) Cream Cheese

1/4 cup sugar

You’ll need to…

  1. Pre-heat your oven to 375°. In the bowl of your stand mixer, cream together your cream cheese and sugar, until smooth.
  2. In a small bowl, mash your raspberries with a fork. Add to the cream cheese mixture, and mix until well blended.
  3. Open and un-roll your croissant dough. Add a heaping spoonful of each filling (chocolate chips, nutella, and raspberry cream cheese) to each croissant, and roll up. (Pinch the sides of each to keep the fillings from coming out.) I made 4 croissants with each filling, and 4 plain.
  4. Place on a cookie sheet, and bake for 11-13 minutes. Let cool for 10 minutes, then move to a wire rack to cool completely.
  5. In a small bowl, melt your remaining chocolate chips in the microwave. Drizzle over your chocolate filled croissants.
  6. In a small bowl, heat your remaining nutella in the microwave for about 20 seconds. Drizzle over your nutella filled croissants.
  7. Place on a plate, and serve!

Chocolate Chip Cookie Dough Truffles

Howdy Y’all!

So as promised, I’m here to bring you yet another recipe from this weekend! So one of my favorite sweet treats is the classic chocolate chip cookie… the classic favorite cookie with such a familiar yet complex flavor! So while I made this fantastic cookie for my friends this weekend as well, I really wanted to find a way to re-create this amazing cookie! And alas, the Chocolate Chip Cookie Dough Truffle is born! I realize that people have made their own version of these before, but I think mine will give them a run for their money! So let’s get to it…

You’ll need…

Chocolate Chip Cookie Dough Truffle Ingredients

You’ll need to…

In the bowl of your stand mixer (or a large bowl), beat together your butter and sugars, until it is light and fluffy; about 2-3 minutes. Add your vanilla and whipping cream, and beat for 1-2 more minutes.

Add your flour mixture, and mix until well blended. Then add the chocolate chips, and mix SLOWLY until evenly distributed. The mini chocolate chips are best for this recipe because these treats are bite sized! You can use regular ones if it’s all you have, but I would break the piggy bank and spend the $3.50 for the mini sized chocolate chips… it’s worth it!

Form the dough into 1-inch balls, and place on a cookie sheet lined with parchment paper. Place in the fridge for 1 hour to harden. You might want to put them in the freezer to speed up the process… DON’T! The dough will expand after you coat them in chocolate, and it might cause the chocolate to break! So grab a diet coke (or coke, beer, water, whatever…) and take a break for 45 minutes to watch Dance Moms (or Jersey Shore, Toddlers & Tiaras, any guilty pleasure show…) while they harden up in the fridge!

Once the dough is almost ready, melt both your white and chocolate bark in separate double boilers, stirring constantly while melting.

Melted chocolates... yep I almost ate them straight out of the bowl!

Remove the dough from the fridge, and quickly drop the dough one at a time into the chocolate. Make sure the ball is covered completely, then remove and repeat until all dough balls are covered in white or chocolate bark. Once finished, decorate with extra chocolate chips, or drizzle with extra melted chocolate.

***The chocolate chips won’t stick if the chocolate hardens, so put those on your truffles right after removing from the chocolate.

Place on a pretty plate but simple plate (as not to detract from the perfect-ness of your treats), and serve to your best friends and family… or yourself!

YUMMERS!!! The great thing about this recipe is that it tastes just as yummy as the cookie dough I would normally bake, but it’s a lot safer to eat because there is no egg! Aaaaaaaand, NO BAKING! You know, I’m just saving energy, being green and all that business! Seriously, these babies are sinfully delicious, and terribly addicting! They are a great twist on a classic!

**Store in the fridge! Take them out approximately 20 minutes before eating!

I hope you all enjoyed reading about this fantastic little bite (or two) sized treat! Feel free to leave any comments/questions/suggestions!

Love,

Katie

………………………………….

Here’s the full recipe…

Chocolate Chip Cookie Dough Truffles

Ingredients:

½ cup butter, room temperature

¼ cup sugar

¾ cup packed brown sugar

2 tbsp whipping cream

1 tsp. vanilla extract

1 1/3 cups + 1 tbsp all-purpose flour

½ tsp sea salt, fine

1 ¼ cups semi-sweet chocolate chips, mini size

½ package white chocolate bark

½ package chocolate bark

You’ll need to…

  1. In the bowl of your stand mixer (or a large bowl), beat together your butter and sugars, until it is light and fluffy; about 2-3 minutes.
  2. Add your vanilla and whipping cream, and beat for 1-2 more minutes.
  3. Add your flour mixture, and mix until well blended. Then add the chocolate chips, and mix SLOWLY until evenly distributed.
  4. Form dough into 1-inch balls, and place on a cookie sheet lined with parchment paper. Place in the fridge for 1 hour to harden.
  5. Once the dough is almost ready, melt both your white and chocolate bark in separate double boilers, stirring constantly while melting.
  6. Remove the dough from the fridge, and quickly drop the dough one at a time into the chocolate. Make sure the ball is covered completely, then remove and repeat until all dough balls are covered in white or chocolate bark. Once finished, decorate with extra chocolate chips, or drizzle with extra melted chocolate.

S’mores Bites

Howdy Y’all!

So as I told you in my last post, this weekend was a birthday celebration with some GREAT friends! It was seriously a blast, and much needed after a long week.

Here’s a sneak peek at some of the treats from this weekend…

Dessert Bar

But anyways, I know they all happen to LOVE sweets, mainly chocolate and nutella, I figured what better way to treat everyone than to bake some great treats! So last Thursday and Friday were a bake fest in my kitchen… I don’t know if the great smells will ever leave the kitchen, and I’m A-OK with that! So the first thing I want to show you from this little party is possibly the easiest recipe I made, S’more’s Bites! I have recently fallen in love with this little website called Pinterest, and I have seen this recipe floating around, so I decided I needed to try it out! But of course, I always have to make them my own, so I changed the recipe a bit… still simple, and I think you’ll like my version!

And don’t let simplicity of the recipe make you skeptical on it’s taste… I assure you, it is delish! And if you don’t want to take my word for it, there are none left, so I think that’s a pretty good indication! So let’s get to it…

You’ll need…

S'more's Bites Ingredients

***Not pictured- salt

You’ll need to…

Pre-heat your oven to 350°. Crush graham crackers until fine. In the bowl of your mixer, mix graham cracker crumbs, powdered sugar, butter and salt.

Spoon approximately 1 tablespoon of the graham cracker mixture into each cup of a mini muffin tin, and press them into tin so they form shallow cups.

Bake for 5 minutes. While baking, cut each marshmallow in half with kitchen scissors. Remove the tray from the oven, and fill each cup with mini chocolate chips. Place a marshmallow on top of each cup, cut side down.

Bake for 2-3 more minutes, until the marshmallows look soft and fluffy. Let cool in the pan for 20 minutes, then move them to a wire rack with parchment paper on it to cool completely.

In a small bowl, melt your remaining chocolate chips in the microwave, heating for 20-30 seconds at a time, stirring will in between. (It is SO important to heat for small amounts of time and stir in between, so that your chocolate does not burn. If you heat it for too long without stirring, it will not melt properly, and will not look or taste good! )Drizzle the melted chocolate on top of the marshmallows.

OMG. YUMMY! For real, they are a one bite s’more, and they are ever so tasty! They are so gooey and chocolatey on the inside, it definitely tastes like a summer campfire s’more! I might have eaten a few before the girls even got here, but can you blame me? Once you try them, I know you’ll understand! And I know I’ve said this before, but these truly are the EASIEST recipe I’ve posted, so go try them yourself!

I hope you enjoyed seeing how these delicious bites are made, and I hope you enjoy making and eating these as much as I did! Now this is just one of the many treats I made this weekend, so be expecting the rest of the recipes this week! I had WAY too many of these, among all the other treats this weekend, so I am off to go for a run! Have a great night!

Love,

Katie

…………………………………..

Here’s the full recipe…

S’mores Cups

Ingredients

1 cup graham cracker crumbs, finely crushed

¼ cup confectioners sugar

6 tbsp butter, melted

1 pinch salt

1 cup semi-sweet chocolate chips, mini size

12 large marshmallows

You’ll need to…

  1. Pre-heat your oven to 350°. Crush graham crackers until fine.
  2. In the bowl of your mixer, mix graham cracker crumbs, powdered sugar, and butter.
  3. Spoon approximately 1 tablespoon into each cup of a mini muffin tin, and press them into tin so they form shallow cups.
  4. Bake for 5 minutes. While baking, cut each marshmallow in half with kitchen scissors.
  5. Remove the tray from the oven, and fill each cup with mini chocolate chips. Place a marshmallow on top of each cup, cut side down.
  6. Bake for 2-3 more minutes, until the marshmallows look soft and fluffy.
  7. Let cool in the pan for 20 minutes, then move to a wire rack with parchment paper on it to cool completely.
  8. In a small bowl, melt your remaining chocolate chips in the microwave, heating for 20-30 seconds at a time, stirring will in between.
  9. Drizzle the melted chocolate on top of the marshmallows.

Fudgy Nutella Brownies with Nutella Cream Cheese Frosting

Howdy!

Nutella, one the greatest inventions EVER. I love it. Clearly, it’s been a popular ingredient lately. So when I decided to try and make brownies that I actually like, my mind naturally drifted to Nutella! I’m not the biggest fan of brownies to begin with– they are dry a lot of times, I don’t think have an authentic chocolate flavor, and they just never seem to turn out right. These, my friends, DEFY my doubts about brownies! They are SUPER fudgy, have an amazing flavor, and I actually want to eat them… all the time. So check ’em out friends!

Cake:

You’ll need…

Nutella Brownies Ingredients

You’ll need to…

Cake:

Pre-heat your oven to 350°. Line a 9×9 baking pan with parchment paper. In a saucepan on low heat, melt your butter and stir in sugar and vanilla until it is smooth. Remove from heat and let cool to room temperature.

In a small bowl, sift together you flour, cocoa powder, salt and baking powder and set aside for later. In the bowl of your stand mixer (or a large bowl), add your butter and sugar mixture. Add one egg at a time, mixing each one well after you add it.

Add in the flour mixture slowly, and mix well. Then add in the Nutella (the BEST part), and mix well. You batter will look so velvety and chocolatey, so perfect. For real, just look at that!

Add in the hazelnuts and chocolate chips and mix until evenly distributed. Pour the batter into your baking pan.

Bake for about 35 minutes. *Note- these are VERY fudgy brownies; the toothpick test is not accurate for this! When the crust looks nice and flaky, they are ready! Set on a wire rack to cool completely.

Frosting:

You’ll need…

Nutella Cream Cheese Frosting

You’ll need to…

In the bowl of your stand mixer (or a large bowl), cream together your butter and cream cheese. Add the Nutella and vanilla, and continue to mix until smooth.

Add in your powdered sugar slowly, until you have reached the consistency you like. Add in the whipping cream, and mix well.

Once your brownies have cooled completely, frost the brownies!

It is EXTREMELY difficult to control yourself and NOT eat one right away… don’t worry, you don’t have to control yourself. EAT ONE! They are delicious!

Heavenly. So Nutella-y, so chocolately, so delicious!

The thing I LOVE about these brownies is that they are so fudgy and gooey, but the hazelnuts really add great flavor and texture. And the frosting… ohhhh the frosting! Together, they are Chocolate Nutella heaven!

I hope you enjoyed learning how to make them, now go out there and try it yourself (or come to my house and I’ll make them for you)! I promise, they’re not hard to make, and they are worth it! I do suggest a nice cold glass of milk, or some vanilla ice cream to go with these babies! And of course, a nice long run afterwards! And remember, even if you’re not a brownie lover, I think you’ll really enjoy these! If a brownie skeptic like me loves these, I think you will too!

If you have any questions/comments/suggestions, leave them for me!!! Enjoy!

Love,

Katie

…………………………………..

Here’s the full recipe…

Fudgy Nutella Brownies

Ingredients

Cake:

1 cup unsalted butter

2 cups granulated sugar

2 tsp vanilla

4 eggs

1 cup all purpose flour

½ cup unsweetened cocoa powder

¼ tsp salt

½ tsp baking powder

1 cup Nutella

½ cup hazelnuts

¼ cup semi-sweet chocolate chips

Frosting:

6 oz cream cheese, room temperature

2 tbsp unsalted butter, room temperature

½ cup Nutella

2 ½ – 3 ½ cups powdered sugar

1 tbsp whipping cream

1 tsp vanilla

You’ll need to…

Cake:

  1. Pre-heat your oven to 350°. Line a 9×9 baking pan with parchment paper.
  2. In a saucepan on low heat, melt your butter and stir in sugar and vanilla until it is smooth. Remove from heat and let cool to room temperature.
  3. In a small bowl, sift together you flour, cocoa powder, salt and baking powder and set aside for later.
  4. In the bowl of your stand mixer (or a large bowl), add your sugar. Add one egg at a time, mixing each one well after you add it.
  5. Add in the flour mixture slowly, and mix well.
  6. Add in the Nutella, and mix well. Add in the hazelnuts and chocolate chips and mix until evenly distributed.
  7. Pour the batter into your baking pan, and bake for about 35 minutes. *Note- these are VERY fudgy brownies; the toothpick test is not accurate for this! When the crust looks nice and flaky, they are ready!
  8. Set on a wire rack to cool completely.

Frosting:

  1. In the bowl of your stand mixer (or a large bowl), cream together your butter and cream cheese.
  2. Add the Nutella and vanilla, and continue to mix until smooth.
  3. Add in your powdered sugar slowly, until you have reached the consistency you like.
  4. Add in the whipping cream, and mix well.
  5. Once your brownies have cooled completely, frost the brownies!

Nutella Hazelnut Cookies

Howdy!

So yesterday, I filled the typical woman stereotype by going to the store for what else: chocolate chips and diet coke. Two of my favorite things! As I was roaming the isles of the amazing HEB (greatest grocery store in the world… I don’t know how I ever survived without it) I came upon another one of my favorite things– NUTELLA!!! And as if I wasn’t already inclined to buy it, it was on sale, $4 for the big jar! This never happens, so of course, I seized the amazing deal and took that opportunity to finally create my newest Nutella creation! And thus, the Nutella Hazelnut Cookies were born! And because of my love for Nutella, I couldn’t just have it in the batter, but I decided to FILL the cookies with it too! If you are a Nutella lover, I PROMISE you will not be disappointed! These cookies are soft, VERY Nutella-y, and perfect! And the hazelnuts add a nice flavor and crunch to the cookie. So in short, these cookies will make your wildest Nutella dreams come true! So no more hesitating, let’s get started!!!

You’ll need…

Nutella Hazelnut Cookie Ingredients

*Baking soda is in the picture, but NOT in the recipe! I was a baking machine the day I took this, and accidentally put that in, SORRY!

You’ll need to…

Pre-heat your oven to 350°. In a medium bowl, mix together your flour, salt and baking soda and set aside for later. In the bowl of your stand mixer (or a large bowl), beat together your butter and both sugars until light and fluffy.

Lower the speed of your mixer, and add in the egg and vanilla. Then add in the Nutella.

Add the flour mixture, and mix until everything is well incorporated.

Add in the hazelnuts (and chocolate chips if you choose) and mix until evenly distributed.

Form spoonfuls of cookie dough into a ball, and then flatten. In the middle, place about ½ a tablespoon of Nutella, and then roll the dough back into a ball, and place on the cookie sheet.
Bake for 6-9 minutes, and remove from the oven. Let cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool.
You will want to eat them as soon as you can take them off the tray… and you will be justified in that. Go ahead, eat away! They are messy when they’re warm, but that is the absolute BEST!!! I am pretty sure my face was covered in Nutella yesterday, but for those of you who know me, you know I didn’t mind in the least! 🙂
YUMMMMMMMMMM!!! I think this is my favorite creation I’ve baked up… ever!

These babies are so gooey, so rich with Nutella… they will rock your Nutella world! They are easy to make, and oh so delicious! I AM IN LOVE 🙂

Now, I made these two ways- with chocolate chips in the batter, and without! Both are ever so tasty! I prefer them without the chocolate chips, because it keeps the flavor of the cookies entirely focused on the Nutella, but they really are delicious with or without! If you make them, you should try them both ways too to figure out which you like better!

I hope you enjoyed seeing how these are made… I wish you could have joined me! You REALLY have to try making these, I promise you will be extremely happy you did!

If you have any questions/comments/suggestions, leave them for me!!!

 

Love,

Katie

…………………………………

Here’s the full recipe…

Nutella Hazelnut Cookies

Ingredients:

½ cup unsalted butter, room temperature

½ cup granulated sugar

½ cup light brown sugar, packed

½ cup Nutella, plus extra for filling

1 egg

¾ tsp vanilla

1 ½ cups all-purpose flour

1 tsp baking soda

¼ tsp salt

½ cup hazelnuts, chopped

½ cup chocolate chips ***optional


You’ll need to…

  1. Pre-heat your oven to 350°.
  2. In a medium bowl, mix together your flour, salt and baking soda and set aside for later.
  3. In the bowl of your stand mixer (or a large bowl), beat together your butter and both sugars until light and fluffy.
  4. Lower the speed of your mixer, and add in the egg and vanilla. Then add in the Nutella.
  5. Add the flour mixture, and mix until everything is well incorporated.
  6. Add in the hazelnuts (and chocolate chips if you choose) and mix until evenly distributed.
  7. Form spoonfuls of cookie dough into a ball, and then flatten. In the middle, place about ½ a tablespoon of Nutella, and then roll the dough back into a ball, and place on the cookie sheet.
  8. Bake for 6-9 minutes, and remove from the oven. Let cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool.

A Classic… Chocolate Chip Cookies!

Howdy y’all!

I don’t know about y’all, but as for me, I LOVE trying new things, but nothing beats a classic. So with all this new recipe testing I’ve been doing lately, I found myself craving a classic… chocolate chip cookies! This recipe is a fantastic treat any day of the week, and is highly rated at my house! I know that everybody claims to have the best recipe for chocolate chip cookies, and to them, it may be true. But as for me and my taste buds, THIS is the best recipe you will find for chocolate chip cookies! They are crisp on the outside, chewy on the inside, and have an amazing flavor! Whether you think it’s the best or not, I do think you will LOVE them! So let’s get to it:

You’ll need…

Chocolate Chip Cookie Ingredients

You’ll need to…

Pre-heat your oven to 350°. In a medium bowl, mix together your baking powder, baking soda, salt and flour. Set aside for later. In the bowl of your stand mixer (or a large bowl), beat together your butter and sugars, until it is light and fluffy; about 2-3 minutes.

Add your egg and vanilla, and beat for 2 more minutes. Add your flour mixture, and mix until well blended.

Then add the chocolate chips, and mix SLOWLY until evenly distributed.

Place heaping spoonfuls of dough (about 2 tbsp) on a cookie sheet, and bake for 12-15 minutes.

Let cool on the cookie sheet for 10 minutes, then transfer to a wire cooling rack to cool completely.

Try and stop yourself from eating them before they get to the cooling rack… I know, it will be tough!

Heavenly. For real.

YES. I love these cookies! They are cookie perfections. Seriously, they are just downright fantastic! According to my brother, they are the best chocolate chip cookies he’s ever had! And I tend to agree… so chewy inside, with a nice golden brown color, and crisp on the outside, these cookies are absolutely heavenly! And the best part of this recipe, is that it is so easy and quick to make!

I hope you enjoyed reading about them, and I hope you go make them now so you can enjoy the fantastic flavors of these babies! I seriously need to hit the gym now… I might have eaten 4 of them today, oopsies!

Love,

Katie

……………………………………

Here’s the full recipe…

Chocolate Chip Cookies

Ingredients:

½ cup butter, room temperature

¼ cup sugar

¾ cup packed brown sugar

1 egg

1 ¼ tsp. vanilla extract

1 1/3 cups + 1 tbsp all-purpose flour

½ tsp sea salt, fine

½ tsp baking soda

¾ tsp baking powder

1 ¼ cups semi-sweet chocolate chips

You’ll need to…

  1. Pre-heat your oven to 350°.
  2. In a medium bowl, mix together your baking powder, baking soda, salt and flour. Set aside for later.
  3. In the bowl of your stand mixer (or a large bowl), beat together your butter and sugars, until it is light and fluffy; about 2-3 minutes.
  4. Add your egg and vanilla, and beat for 2 more minutes.
  5. Add your flour mixture, and mix until well blended. Then add the chocolate chips, and mix SLOWLY until evenly distributed.
  6. Place heaping spoonfuls of dough (about 2 tbsp) on a cookie sheet, and bake for 12-15 minutes.
  7. Let cool on the cookie sheet for 10 minutes, then transfer to a wire cooling rack to cool completely.

S’mores Cookies

Howdy y’all!

So if you read yesterdays post, you know that I got a brand new stand mixer, lovingly named Stella! And because I have an extremely strong sense of urgency, and because I’ve been deprived of baking since Monday night, I was dying to use Stella the Mixer. And she is perfect and new, and so I figured that I should make a perfect (hopefully) and new recipe… S’mores Cookies!!! I have been daydreaming about this recipe ALL WEEK, and I am SO happy that I finally got to make it! I love s’mores, they are the perfect childhood treat, and I guess since I turned 24, I wanted to feel like a kid again! I really wanted these to taste JUST like smores, minus the campfire. And I think that they really do, so let’s get to it!

You’ll Need…

S’mores Cookies Ingredients

You’ll Need To…

Preheat your oven to 350°. Beat your butter and sugar in a large bowl, until fluffy. (STELLA MADE THIS LOOK SO EASY… hehe)

Add the eggs and vanilla, and beat until well blended. In a medium bowl, mix flour, graham cracker crumbs, baking powder and salt. Add to the butter mixture, and beat until well blended.

Fold in the chocolate chips, or mix in on the lowest speed. (You don’t want to break up your chocolate chips, so be careful if you use your mixer!)

Scoop out dough in spoonfuls. Roll in a ball, and then flatten. (You’re almost making a little bowl with the dough!)

Place 4-5 marshmallows in the center. (You can use as many as you want, but 5 worked perfectly for me… the marshmallows came out just enough to look great, but not so much that marshmallow was all over the cookie sheet.)

Then roll back into a ball, making sure the marshmallows are covered completely with cookie dough.

Place on your ungreased cookie sheet, and bake for 5 minutes. Quickly put your Hershey bar squares on top of each cookie, then bake for 5-7 more minutes. (Just open the oven, put them on, and shut it. I don’t take the cookie sheet out because it can cause the cookies to bake funky.)

Let cool for 5 minutes on the tray, the transfer to a wire cooling rack to cool completely.

Yeah, yummers. Like for reals guys, they are SO GOOD! I love that you can see the marshmallow bubbling out of the dough too… it was difficult waiting for them to cool (I might have eaten one as soon as they were able to come off the tray… oopsies.)

Well I sure hope y’all think these look as good as I do, because I LOVE them! Again, my goal was for them to taste just like s’mores, and I think this was about as close as you can get without lighting up the camp fire! These make me feel like a kid again, and that is a much needed feeling now that I’m 24… EEEEEEEK!!!

So go make these little babies, and get in touch with your inner child! And maybe afterwards you can build a fort out of blankets in your living room… yes I still do that with my sister 🙂

I’m off to burn off these cookies, but y’all enjoy, and feel free to leave comments/questions/suggestions!!! And if you like, you should subscribe 🙂

Love,

Katie

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Here’s the full recipe…

(Makes 24 cookies)

Ingredients…

1 cup butter

1 1/2 cup sugar

2 eggs

2 tsp vanilla

2 2/3 cups all purpose flour

1 1/2 cup graham cracker crumbs

2 tsp baking powder

1/2 tsp salt

1 cup milk chocolate chips

1 bag small marshmallows

2 large Hershey bar, cut into squares

You’ll need to…

  1. Preheat your oven to 350°.
  2. Beat your butter and sugar in a large bowl, until fluffy.
  3. Add the egg and vanilla, and beat until well blended.
  4. In a medium bowl, mix flour, graham cracker crumbs, baking powder and salt. Add to the butter mixture, and beat until well blended.
  5. Fold in the chocolate chips.
  6. Scoop out dough in spoonfuls. Roll in a ball, and then flatten. Place 4-5 marshmallows in the center, then roll back into a ball, making sure the marshmallows are covered completely with cookie dough.
  7. Place on your ungreased cookie sheet, and bake for 5 minutes.
  8. Quickly put your Hershey bar squares on top of each cookie, then bake for 5-7 more minutes.
  9. Let cool for 5 minutes on the tray, the transfer to a wire cooling rack to cool completely.

Snicker’s Cupcakes

Howdy y’all!

For those of you who know me, you know that I love baking, mainly because I love sharing what I’ve made! So when I was coming up with a new recipe, I had to consult with my sister. She loves to help me bake, and she loves to eat it too, so I wanted to make her something that she would really enjoy! When I asked her what flavor of goodie she wanted, she decided on Snickers. Welllllll, technically Snickers is three flavors (chocolate, peanut butter, and caramel), but it sounded good to me, so now I just had to decide what I wanted to make! After some discussion with my mom and sister, and lots of thought, I formulated the PERFECT recipe: a peanut butter chocolate cupcake with caramel cream cheese filling, topped with a chocolate buttercream! If you’re thinking this sounds rich, you thought right! But I promise you this– they are positively delightful! So lets not waste any more time, you’re gonna want to read this quick so you can make them yourself!

Filling:

You’ll need…

Caramel Cream Cheese Filling

You’ll need to…

Cream together cream cheese and sugar until smooth. Add the caramel, and beat until evenly mixed. Put in the fridge to firm up.

Cake:

You’ll need…

Peanut Butter Chocolate Cupcake Ingredients

You’ll need to…

Pre-heat the oven to 350° F. Line a 12-cup cupcake pan and spray lightly with cooking spray. In the top section of a double boiler, heat your whipping cream and chocolate until the chocolate is melted and the mixture is smooth. Remove from heat and set aside.

In a large bowl, cream the butter and peanut butter together until smooth and creamy. Add the eggs and sugar to the peanut butter mixture, and beat until fluffy. Add vanilla and mix until well blended, about a minute.

Combine the flour and baking powder in a small bowl. Add half to the peanut butter mixture and mix until combined. Then add the chocolate whipping cream mixture, mix well, and then add the remaining flour mixture.

Fill each cup in the pan 1/3 full with the cake batter. With a small spoon (or a melon baller would work very well), scoop a ball of the filling into each cup.

Then fill the cups the rest of the way (about 2/3 full) with cake batter, making sure that the filling is completely covered. Bake for 15-20 minutes. Let cool for 15 minutes in the pan, then move to a wire cooling rack to cool completely.

Frosting

You’ll need…

Chocolate Buttercream Frosting Ingredients

 In a medium bowl, cream the butter until it is nice and smooth. In a large bowl, mix together your cocoa and powdered sugar. Add to the butter slowly (about ½ to 1 cup at a time) and mix until well blended; continue until all of the cocoa mixture is added.

 

Add vanilla and salt and mix well. Add whipping cream 1 tablespoon at a time, until you reach the consistency you like. *For stiffer frosting, use less whipping cream; for creamier frosting, use more whipping cream. If you need to add more sugar, or more whipping cream to get the consistency you like, don’t be scared—go for it!

And now for the fun part… DECORATING!!!

You’ll need…

Decoration Station!

 You’ll need to…

Frost each cupcake! I use a piping bag with a decorative tip, but you can frost it however you would like! Roll the edges in the crushed peanuts, and then drizzle each with caramel (you might want to put some wax paper down under your cupcakes so you don’t cover your countertop with caramel… like I did! oopsies :)). Finally, add a half piece of snickers to the top, and you have a perfect Snicker’s Cupcake!

 Heaven. Heaven in a cupcake right thurr.

Ok guys, so I know that was an EXTREMELY long post, but there is just so much to this perfect little cupcake, and I didn’t want to leave ANYTHING out!!! I am really proud of this recipe, so I sure hope you like it as much as I do! Obviously you don’t have to decorate it as crazily as I did, but these cupcakes are HEAVEN in sugar form! My whole family was ooh-ing and ahh-ing all night… and eating too! I promise you will not be disappointed with these babies! And while the post was pretty long, they are really not that hard to make! So give ’em a try, it is worth your while!

As always, feel free to leave me any questions/comments/suggestions! I love hearing from you!

Love,

Katie

 

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Here’s the full recipe…

Ingredients


Peanut Butter Chocolate Cake:

¼ cup butter, softened

½ creamy peanut butter

1 cup sugar

2 whole eggs

2 tsp vanilla

1 ¼ cups flour

1 ¼ tsp baking powder

2/3 cup whipping cream

2 oz semisweet baking chocolate

Caramel Cream Cheese Filling:

8 oz cream cheese, softened

¼ cup + 2 tbs caramel

1/3 cup sugar

Chocolate Buttercream Frosting:

1 cup butter

3 ½ cups powdered sugar

½ cup cocoa powder

½ tsp salt

2 tsp vanilla

4 tbsp whipping cream

Topping:

6 bite size snickers, cut in half

1 cup salted peanuts, chopped

 ½ cup caramel

You’ll need to…

Filling:

  1. Cream together cream cheese and sugar until smooth.
  2. Add the caramel, and blend until evenly mixed. Put in the fridge to firm up.

Cake:

  1. Pre-heat the oven to 350° F. Line a 12-cup cupcake pan and spray lightly with cooking spray.
  2. In the top section of a double boiler, heat your whipping cream and chocolate until the chocolate is melted and the mixture is smooth. Remove from heat and set aside.
  3. In a large bowl, cream butter and peanut butter together until smooth and creamy.
  4. Add the eggs and sugar to the peanut butter mixture, and beat until fluffy.
  5. Add vanilla and mix until well blended, about a minute.
  6. Combine the flour and baking powder in a small bowl. Add half to the peanut butter mixture and mix until combined. Then add the chocolate whipping cream mixture, mix well, and then add the remaining flour mixture.
  7. Fill each cup in the pan 1/3 full with the cake batter. With a small spoon (a melon baller would work very well), scoop a ball of the filling into each cup. Then fill the cups the rest of the way (about 2/3 full) with cake batter, making sure that the filling is completely covered.
  8. Bake for 15-20 minutes. Let cool for 15 minutes in the pan, then move to a wire cooling rack to cool completely.

Frosting:

  1. In a medium bowl, cream the butter until it is nice and smooth.
  2. In a large bowl, mix together your cocoa and powdered sugar. Add to the butter slowly (about ½ to 1 cup at a time) and mix until well blended; continue until all of the cocoa mixture is added.
  3. Add vanilla and salt and mix well.
  4. Add whipping cream 1 tablespoon at a time, until you reach the consistency you like. *For stiffer frosting, use less whipping cream; for creamier frosting, use more whipping cream. If you need to add more sugar, or more whipping cream to get the consistency you like, don’t be scared—go for it!

Decoration:

  1. Frost each cupcake! I use a piping bag with a decorative tip, but you can frost it however you would like!
  2. Roll the edges in the crushed peanuts.
  3. Drizzle each with caramel.
  4. Finally, add a half piece of snickers to the top, and you have a perfect Snicker’s Cupcake!

Oatmeal Chocolate Chip Cookies!

Welcome to my very first blog post! I have been so excited about getting this thing up and running, and it is finally here! I really thought for a long time about which recipe is should post first, there are so many yummy treats you all need to try! But after lots of thought (and talking about it with my good friend Marissa) I decided I needed to start off with a classic– something that is pretty easy, but oh so delicious! So here we are, with Oatmeal Chocolate Chip Cookies! I have made this recipe for my friends, family, and the doctors I work for, and they all really like them! They are definitely one of my FAVORITE treats, and I really think you will like this recipe! So let’s not waste anymore time, here we go:

You’ll need…