Chocolate Peppermint Poke Cake

This is a seriously good cake. I saw the picture of this cake on pinterest and pinned it right away but didn't think about it again until we were invited to a party and asked to bring a dessert. I knew this was the dessert I wanted to try and I was so happy to find out how easy it is.

This is the perfect cake to make for a holiday party or anytime.  Reed and I would have been happy to finish off the entire pan ourselves after putting the girls to bed.

In the original recipe she used these ANDES Peppermint Chips, which I saw at Walmart at the beginning of the Christmas season but I couldn't find any last week when I made the cake. I used this Ghirardelli Peppermint Bark Bar that I found at Walmart in the holiday baking section. The original recipe also mixed in some of the candy into the pudding. I left this step out but I'm sure it would be good that way.

Chocolate Peppermint Poke Cake

Chocolate Fudge Cake Mix
All Ingredients to make Cake Mix (Oil, Eggs, Water)
4 oz Package Chocolate Instant Pudding
2 C. Cold Milk
1/4 t. Peppermint Extract
1 Cups Andes Peppermint Chips or Ghirardelli Peppermint Bark Bar Chopped
8 oz Container Cool Whip, Thawed


1. Prepare and bake cake according to package directions in a 9 x 13 pan.
2. When the cake comes out of the oven use the end of a wooden spoon to poke holes all over the cake.
3. Mix the pudding, milk and peppermint Extract for two minutes and then pour the pudding all over the cake while it's still warm.
4. Put in the fridge and chill until completely cooled.
5. Frost with the Cool Whip and then sprinkle on the Candy.
5. Leave in the fridge until ready to eat.
6. Enjoy!

Recipe Adapted from I Wash You Dry.

Chocolate Peanut Butter Rice Krispie Roll

These are seriously so good. I saw them last year on one of my all time favorite blogs Made, and I knew that we would love them. They are as easy to make as the traditional Rice Krispies but with just a few added ingredients to take them over the top.

We gave these out to some friends and neighbors last year for Christmas and they were a big hit. 

Chocolate Peanut Butter Rice Krispie Roll

Slightly Adapted from Made

1 package Mini Marshmallows ( I used a package or Large Marshmallows this time)
1/4 cup Butter
1/4 cup Peanut Butter

6 cups Rice Krispies

1 1/3 cup Chocolate Chips

3/4 cup Peanut Butter Chips

1. Line a cookie sheet with parchment paper and spray with nonstick spray.

2. In a large bowl, microwave the marshmallows, butter, and peanut butter for about 2 minutes or until melted.

3. Add in the Rice Krispies and stir to combine. 

4. Smoosh the Rice Krispie mixture onto the cookie sheet until it covers the bottom.

5. In a small bowl, microwave the chocolate chips and peanut butter chips until melted, about 2 minutes.
    - Watch them carefully and stir around the one minute mark, they burn easily.

6. Spread the chocolate goodness over the Rice Krispie layer and then roll up like a jelly roll starting from the short end until it's in one log. I like to then squish it and roll it a little more until it has stretched into a skinny log.

7. Put in the refrigerator until firm. Slice and serve. 

This is how all of my photo sessions end when I'm taking pictures of goodies. Notice how she got away with two of them. Smart girl. 

Twice Baked Sweet Potatoes With Streusel Topping

My wonderful friend Madison introduced me to these sweet potatoes when she had us over for dinner one night. I've never been a sweet potato fan and I never would have made them on my own if she hadn't served them to us for dinner. They are super simple to make with the bonus of only using pantry staples; except for the sweet potatoes which are pretty crucial to the finished dish.                                       

The original recipe also includes walnuts in the streusel topping, but I am not a fan of nuts in my food so I leave them out. These are also perfect for Thanksgiving. You can make them ahead of time and then put them in the fridge. When you're ready for them just pop them back in the oven to heat them up again. 

This recipe is really straight forward and to tell you the truth I don't even use the recipe anymore I just throw some sugar and butter in until I think it's enough and every time they turn out delicious.

Recipe slightly adapted from Lauren's Latest

Ingredients:
3 large sweet potatoes
4 tablespoons packed brown sugar
3 tablespoons butter
pinch salt
1/2 teaspoon cinnamon

streusel:
3 tablespoons flour
1/4 teaspoon cinnamon
1/4 cup chopped walnuts (optional, I don't use them)
2 tablespoons butter
3 tablespoons packed brown sugar

Directions:
1. Prick sweet potatoes with a fork or knife and bake at 350 degrees for 30 minutes or until soft. You can also microwave the sweet potatoes on high for 13-15 minutes as well.

2. Once they are soft, slice in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin. Mix in brown sugar, butter, salt and cinnamon until smooth. Spoon mixture back into shells. 

3. Combine all ingredients for streusel and mix together until it starts to clump. I like to use my fingers for this part, I think it's the easiest way to mix the streusel. Top the filled sweet potatoes with the streusel and bake 20-30 minutes or until warm again.

Pretzel, Reeses and M&M Bites

I've seen treats like these all over the internet made with Rolos, Hershey's Kisses and Hugs but until now I hadn't seen any with Reese's cups. I made these with the little mini Reese's cups. Have you tried these? They are to die for. I'm not sure why miniature anything is about a million times better but these are so good.

I heated mine up a little to long in my warm oven and they started to really melt but I just pushed in the M&Ms and they turned out fine. 

They are the perfect holiday snack because you can customize them to any holiday by changing the M&M's color. I couldn't find the fall M&M's anymore so I just ate all the blue ones in a regular bag. They're healthy right?  I LOVE chocolate. 

                                              Linking up to some of these parties. 

The Best Fast and Easy Breadsticks

A few months ago I was making dinner and I thought breadsticks would be a nice addition to the meal. I went to my friendly Google and searched for something like "quick and easy breadsticks". Whenever I search for anything "Fast and Easy" is almost always in the title. This recipe won out of all the other breadsticks because I didn't even have to roll anything out on my counter. I hate rolling thing on my counter, it's just another mess I don't want to clean up.

I'm so glad I tried these because not only do you not have to hand kneed them or roll them on your counter but they are delicious! Fluffy, soft and just plan good. 

The first time I made these I did not have the Johnny's Garlic Seasoning so I just sprinkled on some garlic powder and parsley. They tasted great like that but I found a bottle of the Johnny's Garlic Seasoning at Walmart which I'll be using from now on because it's simple. It all comes down to being lazy and wanting everything simple and fast! Am I the only one like that? 

Recipe from: Jamie Cooks It Up

Ingredients:

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
3 1/2- 4 C flour
1/4 C butter 
3/4 C grated Parmesan or mozzarella cheese
Johnny’s Garlic Seasoning (or a combination of garlic salt and parsly) 

1. Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes.
2. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes.                                                         

3. Melt the butter and pour half of it onto a large cookie sheet.           
4. Place the dough in the center of the pan. Let it sit for a minute or two, which will make it easier to spread out.                                                                            
5. Spread the dough flat onto the pan trying to cover most of the pan.
6. Pour on the other half of butter and sprinkle with Seasoning and Cheese.
7. Using a pizza cutter, cut the breadsticks down the middle once lengthwise and then again about 12 times the other way.
8. Put the pan into a 170 degree oven for about 7-10 minutes for the breadsticks to rise a little.
9. Leave the breadsticks in the oven and turn it up to 350 and bake for about 12 minutes once it gets to 350, or until golden brown.
10. Let them rest for a few minutes and then recut them where needed. 

For great step by step photos check the original blog post on Jamie Cooks It Up.

Easy and Delicious Caramel Apples

We love making our own gourmet caramel apples. This is the third year our little family as made them and it gets better each time. These are the perfect fall treat because apples are in season right now, plus you can use up any leftover Halloween candy or buy more right now on clearance. 

I start by using these Caramel Bits. I know it's easy to make your own caramel sauce for dipping but these caramel bits work perfectly and all you have to do is melt them. Plus I love sneaking a few. 

Wash and dry the apples and then coat them with the melted caramel. After they are all coated put them in the fridge to chill. 

While they are chilling in the fridge I melt the Almond Bark and start crushing and mixing toppings.

When they come out of the fridge they usually have a little pool of caramel at the bottom. Just mold that back onto the apple and it's ready for the Almond Bark.

To make Apple Pie Caramel Apples mix some sugar and cinnamon together and then sprinkle it over the almond bark.

For Butterfinger Apples just crush some Butterfingers and cover the Almond Bark.

For Chocolate Swirl Apples I just melt chocolate chips and put in a ziploc bag with a hole in it and drizzle the chocolate over the apple.

We made one more flavor with crushed Oreos over the apples and it was SO good. It was gone before I could take a picture of it.  The options for these apples are endless. We've also tried coating them in mini chocolate chips, crushed snickers and toffee bits. 

I'm linking these apples to these Link Parties.  

Candy Corn Sugar Cookies

Aren't these cookies adorable? I saw them on a wonderful recipe blog called High Heels and Grills and knew immediately I had to make them. The recipe is just the basic sugar cookie bars with the addition of some yellow and orange food coloring. Which make them a perfect Halloween treat. 

Cookies:

• 1/2 cup salted butter, softened
• 1 cup white sugar
• 1 egg
• 1 1/2 T. sour cream
• 1 tsp. vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 t. baking powder
• 1/2 t. salt
• Orange and yellow food coloring

Frosting:

• 4 cups confectioner's sugar
• 1/2 cup salted butter, softened
• 3-4 T. of milk
• 1 tsp. vanilla extract {I used clear vanilla, so the frosting would be more white, but any kind works}
• A pinch of salt

Directions:

1. Preheat oven to 375°F and grease a 9x13 inch baking dish.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Add egg and combine well.
4. Add sour cream and vanilla and mix until completely combined.
5. Slowly add the flour, baking powder and salt to the wet mixture and stir until well combined.
6. Color all of the dough yellow and remove half.
7. Press one half of the yellow batter into the dish, it will not seem like enough dough but just keep squishing it down.
8. Add orange food coloring to the rest of the yellow dough.
9. Spread the orange batter out, I broke of the orange batter into globs and then smooshed them all together. 
10. Bake for 17-20 minutes
11. Set aside to cool completely.
12. FOR THE FROSTING: In a medium bowl, cream powdered sugar, butter and milk until light and fluffy.
13. Stir in vanilla and salt and combine well.
14. Frost your cooled cookie bars evenly.
15. Cut into triangles and serve.

Recipe adapted from: High Heels and Grills

Of course this is how Addie's cookie turned out. Can't eat a cookie without some sprinkles. 

These are a perfect easy treat to take to neighbors and friends. I found this cute Spider You've been Booed! at Grey Square Designs. They have a free printable you can download.

Mummy Cups with Peanut Butter Popcorn

I saw some mummy cups like these in a magazine but they used fabric for the strips. I thought gluing on paper strips would be just as cute and so cheap because we already had all of the supplies.

All you need is:

• Paper ripped into strips
• Glue
• Pastic or paper cups
• Goggly Eyes

Put some glue on the cups and just start glueing the paper onto the cups. Try to cover all of the cup leaving no holes. Once it's covered glue on the eyes and fill them with whatever you like. 

This was such a fun easy craft to make and would be adorable as a little party favor or a treat for someone just wrapped up in cellophane and tied with a bow. I would have done that if I had any cellophane.

My girls loved making these too, this is how my 4 year olds turned out. She says it looks spooky.

We filled ours with Peanut Butter Popcorn which is one of our favorite snacks for movie night or game night. It is super simple to make and so addictive. Once you start eating it, you'll never stop. 

Peanut Butter Popcorn

1/2 c. Light Corn Syrup
1/2 c. Sugar
1/2 c. Peanut Butter
1 t. Vanilla
6 - 8 c. Popped Pop Corn (about 1/2 c. un poped corn)

1. Mix corn syrup, sugar and peanut butter over medium heat just until the sugar is dissolved.
2. Take off heat and add the vanilla.
3. Stir in the Popcorn and eat! Watch out, it's HOT for a few minutes.                     

Linked up to these parties. 

Pumpkin Chocolate Chip Muffins

I love all things pumpkin flavor, except pumpkin pie. Strange I know. Anyway, these are my go to pumpkin chocolate chip muffin and my favorite muffin of all time.  I love them because they are easy to make, taste devine and they use the whole can of pumpkin puree. No more trying to figure out what to make with the rest of the can.

I found this recipe one day when I googled healthy chocolate chip muffins, I don't think these are necessarily healthy but they have become my tried and true recipe. We are lucky if these last longer than one day, my whole family can not stop eating them. I also add about a 1/2 cup of chocolate chips in mine because everything is better with chocolate. 

INGREDIENTS:
1 ½ cups all-purpose flour or 1 ½ cups whole wheat flour (or the white/wheat blend)
1 teaspoon baking powder
1 15 ounce can solid-pack pumpkin (yes, dump in the whole can)
1/3 cup canola oil
2 large eggs
1 teaspoon cinnamon or pumpkin pie spice
½ teaspoon cloves
½ teaspoon nutmeg
1 cup sugar
½ teaspoon baking soda
½ teaspoon salt
1/2 chocolate chips

Topping:
1 tsp cinnamon
1 tablespoon sugar

DIRECTIONS:

Put oven rack in middle position. Preheat oven to 350F. Put liners in muffin cups or spray with non-stick cooking spray.
1. Whisk together flour and baking powder in a small bowl.
2. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, cloves, nutmeg, 1 cup sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
3. Stir together cinnamon and remaining 1 tablespoon sugar in another small bowl.
4. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes for regular muffins, 15-17 minutes for mini-muffins.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Source: Slightly adapted from: Healthy Diet Mom

BYU Mint Brownies

BYU is my school. I graduated from there, met my husband there and found these brownies. If you have ever been to BYU I'm sure you have noticed these brownies all over the place. They are the perfect balance of mint and chocolate, two of my favorite things. When I was in school there I went on a mad hunt for this recipe because I knew I would want it later. I found the recipe my Junior year in a BYU magazine and saved it ever since. I finally made them, and boy am I glad I did! They taste just like the brownies you get on campus and they are really easy to make.

The only thing I will do differently next time is use about half this amount of frosting. They are supposed to have a thin layer of the mint and chocolate frosting but mine ending up having a TON of frosting on them. I'm not a huge frosting fan to begin with so I didn't love that. I also put mine in the fridge to make for easier cutting, because of all the frosting, and I actually like them better right out of the fridge. They taste almost fudge like, very rich. I hope you enjoy the recipe too!


BYU Mint Brownies

Ingredients:

1 C. margarine (I used butter)
1/2 C. cocoa
2 T. honey
4 eggs
2 C. sugar
1 3/4 C. flour
1/2 T. baking powder
1/2 t. salt
1 C. chopped walnuts (optional)
12 oz. Chocolate Icing (use your own recipe or you could use store bought.)

Mint Icing:

5 T. margarine (I used butter)
dash of salt
3 T. milk
1 T. light corn syrup
2 1/3 C. powder sugar
1/2 t. mint extract
1-2 drops green food coloring

Instructions:
Prep and Cook: 90 min. cool 1 hour

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 for 25 minutes. Cool.

2. Prepare mint Icing: soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix, add milk gradually until the consistency is a a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Linked to Tempt my tummy Tuesday. 

Magic Peanut Butter Middle Cookies

At first these cookies just look like plain chocolate goodness.

Then you take a bite and find.......

A creamy, delicious peanut butter middle. 

 

We love peanut butter in our house, we even eat it on our noodles.  I first saw this recipe on the Tasty Kitchen recipe website and I knew I had to try it. I finally made them last night and we LOVED them! They do take a little longer to make because you have to roll the peanut butter balls and then cover in chocolate. I made mine a little smaller by only using 1/2 teaspoon of peanut butter filling and 1/2 Tablespoon of chocolate.

 

Ingredients

• FOR THE COOKIES:
• 1-½ cup All-purpose Flour
• ½ cups Cocoa Powder
• ½ teaspoons Baking Soda
• ½ cups White Sugar
• ½ cups Packed Brown Sugar
• ½ cups Butter
• ¼ cups Peanut Butter
• 1 teaspoon Vanilla Extract
• 1 whole Egg
• FOR THE PEANUT BUTTER FILLING:
• ¾ cups Powdered Sugar
• ¾ cups Peanut Butter

Preparation Instructions

Preheat oven to 375 degrees.
In a small bowl, mix together the flour, cocoa powder, and baking soda. In a large bowl, beat together the sugars, butter, and 1/4 cup of peanut butter until light and fluffy. Beat in vanilla and egg. Slowly mix in the flour mixture. Set aside.
For the peanut butter filling, combine confectioners’ sugar and 3/4 cup peanut butter. Beat together well. Roll filling into 30 small balls. Try to keep the balls all the same size—around 1 inch.
For each cookie, use 1 tablespoon of chocolate dough and roll into a ball. It helps to flour your hands first. Squish the ball of chocolate dough flat and place a peanut butter ball in the center. Wrap the chocolate dough up and around the peanut butter ball to completely cover. Place 2 inches apart on a baking sheet. Dip the bottom of a glass into white sugar and use the cup to lightly flatten the cookie balls. Bake for 7-9 minutes.

Black Bean and Mango Tostadas

We love beans in our family. They're cheap, yummy, and really good for you. I'm always trying to find new recipes using beans and I found a new good one. I'd never thought of making tostadas but they turned out to be REALLY easy and fun to make. You don't even have to use the mango salsa, any of your favorite salsa would do, although the mango salsa does give it a really yummy sweet flavor. I think these will be perfect for the hot summer nights since they only cook for about 10 minutes.

Black Bean and Mango Tostadas

1 15 oz can of black beans, drained and rinsed
1 Tbsp. olive oil
2 scallions white and light green parts, finely chopped
1/2 tsp. chili powder
3/4 tsp. salt
4 8-in flour tortillas
6 oz. grated Monterey Jack
1 ripe mango, peeled, pitted and diced
1/4 small red onion, finely chopped
1 Tbsp. lime juice

Preheat oven to 425. Combine beans olive oil, scallions chili powder and 1/2 tsp. salt in bowl. Mist a baking sheet with cooking spray. Place tortillas on sheet and spoon bean mixture on top. Sprinkle with cheese. Bake until golden and crisp, about 10 minutes. While tostadas are baking combine mango, onion, lime juice, and 1/4 tsp. salt in a bowl. Remove tostadas from oven, spoon mango mixture on top and serve immediately.

Serves: 4
Cost $1.54

Source: All You, March issue.

Bistro Chicken

I found this recipe a long time ago and filed it away to try sometime. I file away a TON of recipes so pretty soon this one was forgotten. Then this week I was looking on This Week for Dinner and Jane had posted this recipe. We tried it tonight and I'm now sad it has taken me this long to try it! It was really yummy and easy, a winning combination. I think we'll eat it with rice from now on because we loved the sauce/rice combo.

Bistro Chicken

• Boneless Skinless Chicken Breasts (there is enough sauce for 6 but I just made 2)
• 1/4 cup chopped onion
• 1 can Campbell's French Onion Soup*
• 1 can diced tomatoes
• A few shakes Italian Seasoning
• Swiss Cheese

Brown the chicken breasts in a medium-high skillet in oil or butter. Remove and place in casserole dish.

Cook onions in skillet for 5 minutes. Add tomatoes, Italian seasoning, french onion soup and cook together to reduce liquid for 5 minutes. Pour sauce over chicken in the casserole dish, top with Swiss cheese and bake for 20 minutes at 350 degrees.

* I used the whole can of liquid in the soup but only about half of the onions.

Buttermilk Pancakes

My mom used to make these pancakes when we were growing up. I'm telling you they really are the only way to go. I LOVE these pancakes! I can't eat the "just add water" pancakes anymore because they just taste so blah compared to these, PLUS these only take a few minutes to whip together. It's probably the 1/4 stick of butter melted into the batter that makes them taste So good.

Buttermilk Pancakes

1/4 C. butter
1 1/3 C. buttermilk *
1 egg
1 1/2 C. all purpose flour
2 t. sugar
1 t. baking powder
3/4 t. baking soda
1/2 t. salt

Melt butter, set aside to cool. Combine buttermilk and egg. In medium bowl mix flour, sugar, baking powder, baking soda, and salt. Stir until well combined. Stir in melted butter. Batter should be lumpy.

*I don't usually have buttermilk on hand so I just add about 1 T. white vinegar or lemon juice to a cup of plain milk.


Visit Life As Mom for more recipes.

Cookie Dough Truffles

I love cookie dough, sometimes more than the finished cookie. So when I first saw this recipe on Annie's Eats, which is one of my favorite food blogs, I knew I had to make it. The picture had me drooling all over my computer!

These little truffles taste just like cookie dough, without the raw eggs. The batter was really easy to put together, the only thing that took some time was dipping the dough in chocolate. I only ended up dipping about half the batch because I knew we couldn't eat them all. The rest are still in my freezer waiting for another day of dipping.

Here are the little dough balls just waiting to go into the freezer. They look exactly like cookie dough, but didn't really taste like it until they were frozen.

You can tell Addie enjoyed them!

Cookie Dough Truffles

• 8 tbsp. unsalted butter, at room temperature
• ¾ cup light brown sugar, packed
• 2¼ cup all-purpose flour
• 1 (14 oz.) can sweetened condensed milk
• 1 tsp. vanilla extract
• ½ cup mini semisweet chocolate chips
• 1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
• Mini chocolate chips (for garnish)

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.

Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.

When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.