Ultimate Turtle Brownies

Not your everyday brownies…but should be!

1 (15.25 oz) box chocolate cake mix
1/3 cup oil
2 eggs
1 cup each white chips, milk chocolate chips, semisweet chocolate chips, dark chocolate chips
1/2 cup butter
1 (14 oz) can sweetened condensed milk
32 Kraft caramels, unwrapped

Preheat oven to 350°. Spray a 13″x9″ baking pan with nonstick spray. Combine cake mix, oil, and eggs. Mix in all the chips. Press half of the mixture into bottom of prepared baking pan (will be a thin layer). Bake 10 minutes.

While baking, in medium saucepan, combine butter, sweetened condensed milk, and caramels. Heat over medium-low heat until melted and smooth (stir constantly). Pour over partially baked brownies in baking pan. Top with remaining brownie mixture, sprinkle over caramel mixture with your fingers (a bit messy) to make an even layer. Brownie mixture will not totally cover the caramel mixture, pat down a bit, it will spread and bake up nicely. Return to oven and bake 25-30 minutes. Remove, cool 20 minutes and run knife around edges. Cool completely before cutting into bars. Recipe found at allfood.recipes.

One Year Ago: Soft & Thick Snickerdoodles

Two Years Ago: Dark Chocolate Snack Cake

Three Years Ago: Chocolate Cupcakes with Strawberry Buttercream

Four Years Ago: Date Nut Pinwheel Cookies

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Strawberry & Golden Oreo Blondies

Something sweet for Valentine’s Day or any day!

Strawberry & Golden Oreo Blondies:
1 cup butter, melted
1 cup sugar
1 cup Nestle Strawberry Nesquik
3 eggs
1 tsp vanilla
2-4 drops red food color (optional)
2¼ cups flour
1 tsp baking powder
3/4 tsp salt
1 cup white baking chips
1 (14.3 oz) pkg Golden Oreos

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, Strawberry Nesquik, vanilla, and red food color. Mix in eggs one at a time. Add flour, baking powder, and salt; mix thoroughly. Stir in white chips. Spread half the batter (about 2 cups) in prepared pan. Place Goldens Oreos in one layer over batter (I used 28). Drop remaining batter by spoonfuls over the top of the layer of Oreos and gently spread to cover all the Oreos. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Vanilla Buttercream Frosting:
1/2 cup butter, room temp
2 cups powdered sugar
1/2 tsp vanilla
2-3 Tbl milk

Whip butter with electric mixer until light in color. Add powdered sugar, vanilla, and 2 Tbl milk. Whip. Add more milk if needed for desired frosting consistency. Spread over completely cool blondies.

One Year Ago: Red Velvet Chocolate Chip Muffins

Two Years Ago: Brown Butter Snickerdoodle Cookies

Three Years Ago: Carmelitas

Orange Creamsicle Rice Krispies Treats

This is a great treat to make on a hot day. No need for the oven to heat up the kitchen. My nieces and I had fun making this recipe from simplysouthernbaking.com.

Orange Rice Krispies Treats:
1/4 cup butter
1 (10 oz) bag mini marshmallows
1½ tsp vanilla
2/3 cup orange cake mix (I used Duncan Hines Orange Supreme)
6 cups Rice Krispies cereal
2 cups white vanilla baking chips

In large microwave safe bowl, melt butter in microwave. Stir in mini marshmallows and microwave until melted. Stir in vanilla and orange cake mix. Add Rice Krispies and vanilla chips and stir to evenly coat. Turn out into a sprayed 13’x9″ pan, and press out evenly in pan. Cool.

Orange Creamsicle Buttercream:
1/4 cup butter, softened
2 cups powdered sugar
1/4 tsp vanilla
1/4 tsp orange extract
2-4 Tbl orange juice
food coloring

Whip butter with electric mixer. Add powdered sugar, vanilla, and orange extract. Mix well. Add enough orange juice until creamy spreading consistency. mix in a couple drops each of red and yellow food coloring to make desired orange color. Spread evenly over orange rice krispies treats.

One Year Ago: Dark Chocolate Snack Cake

Two Years Ago: S’more Ice Cream Cake

Three Years Ago: Harvest Grain & Pecan Pancakes/Waffles

Giant Chocolate Cookies

One cookie should be enough…but they are really good, you may just need another!

1¾ cup flour
1/4 cup unsweetened cocoa
2 Tbl corn starch
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/4 cup butter flavor shortening
1/2 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla
3 Tbl sour cream
1 cup milk chocolate chips
1 cup white chips

Preheat oven to 325°. In medium bowl, stir together flour, cocoa, corn starch, baking soda, and salt. In large bowl, cream butter, shortening, sugar, and brown sugar with electric mixer. Add egg, vanilla, and sour cream; mix thoroughly. Add dry ingredients and mix just until combined. Stir in chips. Drop 1/4 cup scoops of dough onto silpat lined baking sheet, flatten to make 3″ diameter discs. Bake for 14-15 minutes. Cookies will be 4″ in diameter after baking. Makes 14 cookies.

One Year Ago: Layered Rolo Caramel Brownies

Two Years Ago: Raspberry Scones

Three Years Ago: Dinner Rolls with a Twist

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Crisp Chocolate Truffles

This recipe came from a Christmas baking magazine years ago. It is easy as far as the ingredients, but a little time consuming with the dipping. We will call it a labor of love. When I dip truffles or chocolates I put in a good movie, get in the zone, and enjoy the ride. ;o)

1 (7 oz) jar marshmallow creme
2 Tbl butter
1 cup semisweet chocolate chips
2 cups crisp rice cereal
1 (14 oz) pkg bittersweet chocolate chips
2 Tbl shortening
1/4 cup white baking chips, optional

In heavy saucepan combine marshmallow creme, butter, and semisweet chocolate chips. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly.  Remove from heat. Stir crisp rice cereal into chocolate mixture, mixing until thoroughly combined.
Drop by small scoopfuls onto silpat or waxed paper lined cookie sheet. Shape into round balls and refrigerate about 1 hour or until firm.

Melt bittersweet chocolate and shortening slowly over double boiler. Dip each chocolate ball in melted chocolate, let excess drip off, and place back on the silpat or waxed paper lined cookie sheet. I use two forks. One (my meat fork with long tines) to scoop up the chocolate covered truffle and let it sit on the tines, drip, and then swipe across the bottom (with a dinner fork) to remove excess chocolate. That is my way, let me know if you have a better way, I’m willing to learn! Melt white chips (if using) and place in zip lock bag.  Cut tiny hole in corner of bag and drizzle over truffles.  Refrigerate until firm. Place in small candy paper cups. Keep in airtight container.

Two Years Ago: Double Chocolate Coconut Cookies

Strawberry Malt Cookies

It has been cookies madness! For my daughter’s wedding reception, she wanted to serve milk and cookies. Here is one of the many, Strawberry Malt Cookies.

1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/4 cup Nestle Strawberry Nesquik
1 egg
1 tsp vanilla
10 drops red food color
2½ cups flour
1 tsp baking soda
1/2 tsp salt
2 Tbl Carnation Malted Milk powder
2 cups white baking chips

Preheat oven to 325°.  In large bowl with electric mixer, cream butter, sugar, brown sugar, and strawberry Nesquik.  Add egg, vanilla, and red food color, mix well.  Stir together flour, baking soda, salt, and malted milk powder, add to creamed mixture and mix until combined.  Stir in white chips.  Drop rounded scoops on Silpat lined baking sheet or lightly sprayed cookies sheet and bake 10-11 minutes, just until center is set and not turning brown.  Cool on baking sheet for 5 minutes, then cool on wire rack.

One Year Ago Today: Caramel Walnut Dream Bars

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Coconut Vanilla Oatmeal Cookies

Chewy coconut oatmeal heaven!  This is an excellent cookie, perfect to bake and share.

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 cups old-fashioned oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups coconut
2 cups white vanilla chips
1 cup chopped walnuts

Preheat oven to 350°.  In large bowl with electric mixer, cream butter, sugar, and brown sugar.  Mix in eggs and vanilla.  Mix in flour, baking powder, baking soda, and salt.  Stir in coconut, vanilla chips, and chopped walnuts.  Drop by scoopful onto Silpat lined or lightly sprayed cookie sheet, bake for 11-12 minutes.  Makes about 5 dozen.

One Year Ago Today:  Humming Bird Bread/or Cake

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies’n’Creme Pudding Cookies

Pudding cookies…have you heard of this?  Using instant pudding mix in cookie batter, I had to try it.  These cookies are loaded with flavor and chunks of goodness.  There are many recipes for them on the web, but I was inspired by the recipe on sweettreatsmore.com.  You can change the taste of these cookies every time you make them by changing the pudding flavor and type of candy and chips you add to the batter.  The combinations are endless!

                       

1 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 (3.4 oz) pkg instant French Vanilla Pudding
2 eggs
1 tsp vanilla
2¼ cups flour
1 tsp baking soda
1/2 tsp salt
3 (1.55 oz) Hershey’s Cookies’n’Creme Candy Bars, chopped
1 cup white chips
1 cup chopped Oreo cookies

Preheat oven to 350°.  In large bowl with electric mixer, cream butter, sugar, and brown sugar.  Beat in pudding mix until blended.  Add eggs and vanilla, mix well.  Add flour, baking soda, and salt, mix to combine.  Stir in cookies’n’creme pieces, white chips, and chopped Oreos.  Drop scoops of dough on Silpat lined perforated sheet or baking sheet.  Bake for 8-9 minutes.  Do not overbake!  Cool for 5 minutes on baking sheet then move to cooking rack.

One Year Ago Today:  Brownie Cookies with Toffee & Toasted Walnuts

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Valentine Chex Mix

I believe I ate my weight in Valentine Chex Mix today.  This is an easy recipe right from the Betty Crocker website.

HapPy VaLenTinE’s DaY! ♥

9 cups Rice Chex Cereal (1 box)
1 cup white vanilla baking chips
1/2 cup creamy peanut butter
1/4 cup butter
2/3 cup powdered sugar
1/2 cup Valentine M&M’s (or more)
4 Tbl Valentine sprinkles

Place cereal in large bowl.  In small microwavable bowl, melt vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.  Pour peanut butter mixture over cereal, gently stirring until evenly coated.

Place 1/2 of cereal mixture in 1-gallon food-storage plastic bag.  Add powdered sugar.  Seal bag; gently shake until well coated. Spread on waxed paper or foil; cool about 15 minutes.

Meanwhile, stir candies and sprinkles into remaining cereal mixture.  Spread on waxed paper or foil; cool about 15 minutes.

In serving bowl, mix both cereal mixtures.  Store in airtight container.

You can easily make a half recipe…I just decided I might as well use the whole box of Chex!

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Coconut Pecan Cinnamon Chip Oatmeal Cookies

Today, this is my favorite cookie.  I guess whatever cookie I am eating warm from the oven is my favorite cookie, but these are good cookies!  Sometimes you want to make cookies but don’t need or want a big batch (like when you are on the eat less cookies diet).  This is a smaller recipe and makes a delicious cookie.

1/4 cup butter, softened
3/4 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup flour
1 cup old fashioned oats
1/2 tsp baking soda
1/4 tsp salt
1/2 cup coconut
1/2 cup chopped pecans
1/2 cup cinnamon chips
1/2 cup white chips

Preheat oven to 350°.  Cream butter and brown sugar.  Add egg and vanilla, mix well.  Add flour, oats, baking soda, salt, coconut, pecans, cinnamon chips, and white chips; mix well.  Scoop onto lightly sprayed cookie sheet.  Bake for 10 minutes or until lightly browned.  Makes about 30 cookies.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.