Cheerio Cookies

YAY FOR CHEERIOS!

8 tablespoons unsalted butter or margarine, softened

1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup peanut butter
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon EACH - baking powder, baking soda and salt.
1/2 cup quick cooking oatmeal (not instant)
1 1/2 cups Cheerios
1 cup semi-sweet chocolate chips (a little more if you like chocolate)

1. Cream the butter and both sugars with an electric mixer. Stir in the peanut butter, egg and vanilla. 

2. In a separate bowl, stir together the baking powder, baking soda and salt, then add the flour mixture to the butter mixture; stir until incorporated. Add the oatmeal, cheerios and chocolate chips.

3. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake at 375° for 10-12 minutes.

Yields 18 big cookies, 24 normal size cookies.

Peanut Butter Filled Yellow Cake w/ Chocolate Frosting

This cake is for all of you out there who don't have much time to make something, or if you don't have many ingredients. I don't typically use canned icing, but like i said this is an easy-made cake. I had a few icing decorations from my cake decorating class so I put them on top. I made up some variations of this cake, namely the mini chocolate chips, peanut butter filling, and addition of extracts. I didn't try it, but my mom LOVED it. I must say that it does look pretty awesome. :)

Cake: 

Prepare a yellow cake mix by following the directions on the box. Add 1 tsp. of vanilla extract and 1 1/2 tsp. butter extract. Add 1 cup mini chocolate chips. Pour into two floured and greased 8-inch cake pans; cook for 40 min or until toothpick comes out clean.

Filling: 

1 1/2 powdered sugar

3/4 cup creamy peanut butter

1/4 stick of butter, softened

1 tbsp. of milk

Add all ingredients in mixing bowl and beat using an electric mixer.

Frosting:

Using a can of regular chocolate icing, add 1 tsp. almond extract.

Mississippi Mud Cake

Hi everyone! I apologize for not posting in such a long time, things are just a bit hectic right now with school and trying to find a job. On to more important matters though: Mississippi Mud Cake.

I found this recipe off http://cookiebakerlynn.blogspot.com What I love about this cake is that it's supposed to be messy, so it's basically error-proof! The bottom is a thin chocolate layer of moist/gooey cake with toasted pecans (I added a few additions and special touches to her original recipe by the way). The next layer is melted marshmallows, topped with homemade chocolate frosting that kind of melts on top of the marshmallows. Oh...my...goodness...my first thought was, why am I just NOW making this? Living in the South, you would think that I would've heard of this cake, but oh no. 

I'm not recommending all of you to make this cake, I'm TELLING you to b/c it's just that good. How many people have ever had chocolate cake with a layer of melted marshmallow with chocolate buttercream frosting melted on top? It's also really simple to make too. I hope you all enjoy this recipe and I'm expecting some comments below telling me how wonderful your cake turned out. :)

CAKE:

1/2 cup butter, softened

1 cup sugar
3 eggs
3/4 cup all-purpose flour
1/2 tsp baking powder
Dash of salt
1/4 cup plus 1-1/2 Tbsp cocoa
1 tsp vanilla extract

1/2 tsp almond extract

3/4 cup mini chocolate chips
1 cup chopped pecans, toasted
10 oz. marshmallows (I used large, but I think mini might work better)

 Chocolate Frosting:

1/4 cup butter
1/4 cup plus 2 Tbsp cocoa
1/4 cup plus 3 Tbsp warm milk
1 tsp vanilla extract
16 oz. powdered sugar, sifted

1- Preheat oven to 325 deg. F. Grease a glass 9 x 13 - inch pan. (If using a metal pan, increase the oven temp to 350 deg. F)

2-Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. In a small bowl combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla, almond extract, mini chocolate chips, and pecans.

3-Spoon batter into the prepared pan. Bake for 15 to 18 minutes until top is barely soft to the touch.

4- While cake is baking, prepare the frosting. Cream butter then add the cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla.

5- Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. 

6- Let the frosting harden before cutting the cake into squares.

Mint Chocolate Trifle

So while I was looking in my pantry I found a box of Pillsbury Mint Chocolate Brownie mix that's been sitting in there for awhile. I decided finally to use it in something so I wouldn't have to keep looking at it. Then I glanced across the kitchen for another inspiration and I saw a glass container full of mini York Peppermint Patti's...a trifle!

This is really easy to make and it got rave reviews, but I actually didn't try any so I can't tell you from a firsthand experience. But what's not to love, mint brownies, pudding, Cool Whip, and York Peppermint Patti's? The great thing about this dessert is that it doesn't leave you feeling really full. Aside from the brownies, everything else is pretty light. 

Ingredients:

1 box Pillsbury Mint Chocolate Brownie mix (if you don't have one just add some peppermint extract to a regular brownie mix)

1 box of chocolate pudding (serves 4)

1 box vanilla pudding (serves 4)

2 16 oz. containers of Cool Whip

10 mini York Peppermint Patti's

Optional:

1/2 cup Andes mint baking pieces (I had them leftover)

1/4 cup hot fudge sauce or chocolate syrup

Directions:

Prepare brownies according to directions on box-let set for about 10 min. and crumble. 

Prepare both puddings, in separate bowls, according to directions on the boxes.

Pour the chocolate pudding on the bottom layer of the trifle; add one of the Cool Whip containers as the second layer. Put half of the brownies on next (add 1/4 cup of crushed Andes mint baking pieces if you want). Add the vanilla pudding, then the brownies, and top with the last container of Cool Whip. Sprinkle the top with York Peppermint Patti's (and remaining Andes mint baking pieces). Drizzle with chocolate syrup or hot fudge sauce if desired.

Cake #3

I HATE Wilton roses...

Just in case anyone was wondering, this is a strawberry cake with a layer of hot fudge.

Coconut Pudding Pie

          My personalized graham cracker crust creation.

As promised, I'm putting up more recipes on here, though I still feel like I've lost some of the people who used to come and visit. :( Sad. I hope you all come back though! I do again apologize for my bad pictures. I don't have a very good camera at all, nor am I able to turn the flash off b/c I don't know how.

I kind of felt like I was in a baking rut...I was tired of doing bars, brownies, cookies, or candies, so why not make a pie? To be honest, I'm not a huge fan of pies in general. I don't like pastries or crusts or anything of that sort, especially doughnuts--gross. 

I found this recipe off of www.pillsbury.com I wanted to make a pie with a fruity filling, and once I saw this Choose-your-own Filling Pie I was heart-set on using coconut. I did modify their original recipe, using Coconut Creme Pudding instead of vanilla and I also used a graham cracker crust instead of a crescent roll crust, which sounds weird to me. To make this extra special, I had the brilliant idea (humble I know) of smearing a layer of melted chocolate on top of the graham cracker crust. Once my mom tried this pie, she informed me that every pie ever made will HAVE to have chocolate on top of the graham cracker crust. This pie is super easy to make and only takes about 10 min. to make it. 

Moment of honesty: I haven't tried this pie. I did try a little of the filling and it was good--very light. This would be a great summer pie b/c you wouldn't feel heavy and gross and after it. Oh yeah, go check out Pillsbury's website! They have a ton of wonderful recipes on it.

Ingredients:

1 graham pie crust

3/4 cup semi sweet chocolate chips

1 box (4 serving) of Coconut Creme instant pudding and pie filling mix (if your store doesn't carry it, Vanilla works too)

1 3/4 cups milk

2 tsp. coconut extract

1/2 tsp. vanilla extract

2 cups frozen (thawed) whipped topping

1/4 cup shredded coconut, toasted

Directions:

Melt the chocolate chips in the microwave until smooth, about 2 min. Spread carefully and evenly over the graham cracker crust. Put in freezer for around 5 min. or until the chocolate is hardened.

Make pudding mix as directed on box, using 1 3/4 cups milk. Stir in vanilla and coconut extracts and the whipped topping. Spread on crust. Sprinkle with toasted coconut. Refrigerate at least 1 hour. Store covered in refrigerator. 

White Trash-revamped

If you guys haven't noticed yet, I LOVE homemade candy. Cakes, cookies...eh, they're ok and all, but candy is where it's at! I'm sure all of you have had white trash before so I decided to vamp up the recipe a little bit. I added peanut butter (of course I would right?) to the white chocolate in addition to Cadburry mini chocolate eggs. This stuff is amazing...really really really good. It is, however, kind of rich and after a few bites you've had enough.

The other great thing about this is that you don't have to use the stove or oven AND you just dump everything into one bowl. Instead of writing a paper, I made this and am watching Grey's Anatomy...I know I know, it's trashy at times--just let me have my guilty pleasure. Besides, when you're wanting to procrastinate school, anything sounds good other than the actual work itself. 

There is a little bit of justification to not doing school too. The Memphis Tigers (my school!!) play tonight so I of course have to watch and support. They are going all the way to #1 this year I feel it. Last year #2 was an ok spot, but I feel it...#1 here we come!

Ingredients:

2 cups Cheerios

1 1/2 cups peanuts

2 cups pretzel sticks, broken

2 cups Chex cereal (I just realized I forgot to add these :()

1 1/2 cups M & M's

1 bag Cadburry Mini Chocolate Eggs

1 package of white chocolate chips (around 16 oz.)

3/4 cup peanut butter

Directions:

Put all the ingredients except the white chocolate and peanut butter in a large bowl. Melt the white chocolate and peanut butter in a microwavable bowl (about 2 min.) until smooth and creamy. Pour over mixture and mix together, coating the dry ingredients evenly.  

Put wax paper on the counter and pour mixture on top, spreading in a thin layer. Let set and break into clumps. Store in an airtight container or plastic bag.