Peppermint Patties make such a great goodie gift and are surprisingly easy to make. 

One word of warning though.  When making these, do not put them with other candies or cookies on a plate or a container because that will make everything else taste like peppermint!  Speaking from experience…

Let’s get started.

Items Needed:

2 ½ – 3 cups powdered sugar, plus some for dusting
3 tablespoons unsalted butter, softened
3 tablespoons heavy cream
1 teaspoon peppermint extract
½ teaspoon vanilla extract
1 (12oz) bag of semi-sweet chocolate chips
1 tablespoon shortening or coconut oil
Decoration
Additional chocolate for drizzle

Instructions:

In a large bowl, beat 2 cups powdered sugar, and butter until well combined

Gradually add heavy cream 1 tablespoon at a time until well combined
Add peppermint and vanilla extracts and beat until well combined
Gradually add more powdered sugar until mixture is stiff

Place mixture on a piece of parchment paper and roll into a log about 2 inches in circumference

Place in freezer to chill 20-30 minutes, or in refrigerator overnight
Using a sharp knife, cut log into pieces about ½ inch thick, roll into a ball using powdered sugar if dough is sticky

Using a glass dipped in powdered sugar, gently flatten ball into circle

Place on parchment paper lined baking sheet
Return to refrigerator while you prepare the chocolate
Add chocolate and shortening to microwave safe bowl and heat for 30 seconds, stir
Continue heating for 20-30 seconds at a time and stirring after each heating
Stop just before chocolate is completely melted
Stir until smooth
Line another baking sheet with parchment paper
Remove patties a few at a time from the refrigerator and dip into chocolate

Let set until fully hardened.

Notes:
For drizzle – add melted chocolate to a plastic squeeze bottle and drizzle peppermint pattie after they are set
Store in airtight container for up to 2 weeks

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Peppermint Patties

With creamy chocolate and a crisp, cool filling, these Peppermint Patties will become your new favorite holiday treat!

Course Candy, Holiday

Prep Time 15 minutes minutes

Cooling 1 hour hour

Servings 16 Patties

Ingredients

• 2 1/2 - 3 cups powdered sugar
• 3 TBL unsalted butter, softened
• 3 TBL Heavy cream
• 1 tsp peppermint extract
• 1/2 tsp vanilla extract
• 1 12 oz bag semi-sweet chocolate chips
• 1 TBL shortening or coconut oil

Instructions

• In a large bowl, beat 2 cups powdered sugar, and butter until well combined
• Gradually add heavy cream 1 tablespoon at a time until well combined
• Add peppermint and vanilla extracts and beat until well combined
• Gradually add more powdered sugar until mixture is stiff
• Place mixture on a piece of parchment paper and roll into a log about 2 inches in circumference
• Place in freezer to chill 20-30 minutes, or in refrigerator overnight
• Using a sharp knife, cut log into pieces about ½ inch thick, roll into a ball using powdered sugar if dough is sticky
• Using a glass dipped in powdered sugar, gently flatten ball into circle
• Place on parchment paper lined baking sheet
• Return to refrigerator while you prepare the chocolate
• Add chocolate and shortening to microwave safe bowl and heat for 30 seconds, stir
• Continue heating for 20-30 seconds at a time and stirring after each heating
• Stop just before chocolate is completely melted
• Stir until smooth
• Line another baking sheet with parchment paper
• Remove patties a few at a time from the refrigerator and dip into chocolate
• Let set until fully hardened
• Store in airtight container for up to 2 weeks

Notes

For drizzle - Add melted chocolate to a plastic squeeze bottle and drizzle on top of Peppermint Patties after they are set

Even if Peppermint Patties are not nostalgic for you like they are for me, whomever receives these as a gift will enjoy the creamy chocolate and crisp, cool center.  Pure holiday yum!

Hold on!  We’ve got some more great Christmas goodies for you!

White Chocolate Covered Cherries

Melting Snowman Cookies

The post Peppermint Patties appeared first on TGIF - This Grandma is Fun.

With a chewy outside brownie for the cookie and a chocolate chip cookie dough as the filling, these cookies will be asked for over and over.

They are super simple to make but make a grand entrance once they are unveiled.   Let’s get to making these!

Chocolate Chip Brownie Cookies

Ingredients:

1 box of brownie mix plus the ingredients to make the batter (or you can also use your own made from scratch recipe)

1 1/2 cups (three sticks) unsalted butter at room temperature

3/4 cup light brown sugar

3 1/2 cups powdered sugar

1 cup all purpose flour

3/4 tsp salt

3 TBL milk

2 1/2 tsp vanilla extract

1 bag of mini chocolate chips

Instructions:

Preheat oven to 325 degrees

Prepare the brownie batter per the package instructions.

On a cookie sheet lined with parchment paper, spoon drops of brownie batter leaving space for spreading

Bake for 10 to 12 minutes or until the tops of the brownies start to crack.

Allow to cool on the cookie sheet.

While the brownies are cooling, beat the brown sugar and butter on high speed until creamy and fluffy.

Add in the powdered sugar and mix until smooth.

Add in the flour and the salt.  Blend until well combined.

Add the milk and vanilla.  Mix well.

Fold in 3/4 cup of mini chocolate chips.

Spread this mixture on half of your “brownie cookies” then top with another brownie cookie. 

For even more chocolatey goodness, you can press or roll some extra mini chocolate chips to the sides of the cookies. 

Print

Chocolate Chip Brownie Cookies

With a chewy brownie on the outside and some yummy cookie dough for the filling inside, these Chocolate Chip Brownie Cookies will be asked for over and over again!

Course Cookies, Desserts

Prep Time 20 minutes minutes

Cook Time 11 minutes minutes

Servings 12 cookies

Ingredients

• 1 pkg Brownie mix plus the ingredients to make the brownie batter per the package instructions
• 1 1/2 cups butter, room temperature (3 sticks)
• 3 1/2 cups powdered sugar
• 1 cup all purpose flour
• 3/4 cup brown sugar
• 3/4 tsp salt
• 3 TBL milk
• 2 1/2 tsp vanilla extract
• 1 bag mini chocolate chips, semi-sweet

Instructions

• Preheat oven to 325 degrees
• Prepare the brownie batter per the package instructions.
• On a cookie sheet lined with parchment paper, spoon drops of brownie batter leaving space for spreading
• Bake for 10 to 12 minutes or until the tops of the brownies start to crack.
• Allow to cool on the cookie sheet.
• While the brownies are cooling, beat the brown sugar and butter on high speed until creamy and fluffy.
• Add in the powdered sugar and mix until smooth.
• Add in the flour and the salt.  Blend until well combined.
• Add the milk and vanilla.  Mix well.
• Fold in 3/4 cup of mini chocolate chips.
• Spread this mixture on half of your "brownie cookies" then top with another brownie cookie.
• For even more chocolatey goodness, you can press or roll some extra mini chocolate chips to the sides of the cookies. 

Notes

There are no eggs used in the cookie dough filling,  so these can be eaten without the worry of getting salmonella. 

Recipe adapted by The Tidy Mom

I am watching my little 4 year old grandson in two days and I am really going to score some Grammy points because we are going to make these cookies when he’s here.  Grammy for the win!

More cookie goodness for the grandkids!

Bomb Pop Cookies

Loft House Sugar Cookies

The post Chocolate Chip Brownie Cookies appeared first on TGIF - This Grandma is Fun.

I have to admit, it does make them look rather special.

Whether you make these for a cookie exchange or are making them for grandkids, this Chocolate Crinkle Cookies recipe will be a favorite. 

Ingredients:

4 squares unsweetened chocolate, melted and cooled
½ cup vegetable oil
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup powdered sugar for coating

Instructions:

Preheat oven to 350 degrees

Place chocolate in microwave safe bowl
Heat for 30 seconds, stir and continue heating for 10 seconds at a time, stirring after each heating until completely melted

Set aside to cool
In a large bowl, beat together the oil, sugar and melted chocolate

Add eggs one at a time, mixing well after each addition

Add vanilla and beat well
In a small bowl, whisk together the flour, baking powder and salt

Gradually add dry mixture to wet mixture until well combined

Transfer to bowl and cover with plastic wrap

Place in refrigerator to chill several hours or overnight
Remove from refrigerator and set on counter about 20 minutes to warm up slightly
Line baking sheets with parchment paper or silicone mat
Place powdered sugar in medium bowl
Roll dough into balls and coat with powdered sugar

Bake for 10-12 minutes or until edges are set
Remove from oven and let set on baking sheets for 2-3 minutes

Transfer to wire cooling rack and cool completely
Store in airtight container for up to 5 days

Print

Chocolate Crinkle Cookies

These festive Chocolate Crinkle Cookies are a favorite for cookie exchanges or just to make for family. You might want to double the batch!

Course Cookie, Cookies

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Servings 48 cookies

Ingredients

• 4 squares unsweetened chocolate, melted and cooled
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 4 eggs large at room temperature
• 2 tsp vanilla extract
• 3 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup powdered sugar for coating

Instructions

• Place chocolate in microwave safe bowl
• Heat for 30 seconds, stir and continue heating for 10 seconds at a time, stirring after each heating until completely melted
• Set aside to cool
• In a large bowl, beat together the oil, sugar and melted chocolate
• Add eggs one at a time, mixing well after each addition
• Add vanilla and beat well
• In a small bowl, whisk together the flour, baking powder and salt
• Gradually add dry mixture to wet mixture until well combined
• Transfer to bowl and cover with plastic wrap
• Place in refrigerator to chill several hours or overnight
• Remove from refrigerator and set on counter about 20 minutes to warm up slightly
• Preheat oven to 350 degrees
• Line baking sheets with parchment paper or silicone mat
• Place powdered sugar in medium bowl
• Roll dough into balls and coat with powdered sugar
• Bake for 10-12 minutes or until edges are set
• Remove from oven and let set on baking sheets for 2-3 minutes
• Transfer to wire cooling rack and cool completely
• Store in airtight container for up to 5 days

Watch for more Christmas Cookies to come!

Need more cookies for a Christmas Cookie Exchange?  Here you go!

Candy Cane Cookie Recipe

Melting Snowman Cookies

Old Fashioned Gingerbread Man Cookie Recipe

The post Chocolate Crinkle Cookies appeared first on TGIF - This Grandma is Fun.

What do you call these?  All my life I’ve called these Scotcharoos with an “A”.  Then I see recipes out there that are called Scotcheroos with an “E”.  What??!!

Either way, I don’t think there is a kid alive that doesn’t like these. (This Grammy loves them and can eat a quite a few.) And our Scotcharoos (with an A) is the best because of a small little tweak that makes our soft and not too hard. Plus no cutting is required. Hallelujah!

If you’ve ever cut a pan of these, you know that can be a chore.  But with our recipe below, your Scotcharoos will be a breeze. So let’s get started.

Ingredients:

5  to 5 1/2 cups of Rice Krispies (This is our little secret.  DO NOT use 6 cups that is called for in every other recipe.)

1 cup of sugar

1 cup of corn syrup

1 cup of creamy peanut butter

1 cup of semi-sweet chocolate chips

1 cup of butterscotch chips

Instructions:

In a large sauce pan, mix the sugar and corn syrup together to dissolve the sugar.

Bring to a boil and remove from heat.

Stir in peanut butter.

Add 5 cups of Rice Krispies.  If the mix looks too liquidy you can add up to another 1/2 up but do not add any more than that or your Scotcharoos will be hard.  This is the key to making them soft instead of hard. I pretty much always use 5 cups.

Line a muffin pan with liners and then spray with a non-stick spray.  You can use regular size muffin pans or mini muffin pans. 

Evenly distribute the Rice Krispie mixture into the muffin liners and lightly press down.

In a smaller sauce pan on low heat, melt the chocolate chips and butterscotch chips until smooth.

Spoon melted mixture over each Scotcharoo and with a spoon distribute evenly. You can double the chocolate mixture if you prefer a thicker chocolate frosting.

Let cool and then you are ready to serve and eat.  NO CUTTING REQUIRED! 

Isn’t that the best news ever?

I will be serving these to my grandkids this Sunday.  Who wants to bet that there won’t be a single one leftover?

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Best Scotcharoos Recipe

With one little tweak, this Scotcharoo recipe makes the best Scotcharoos because they are soft and not hard. Plus no cutting required!

Course Dessert

Prep Time 20 minutes minutes

Servings 24

Author Debbie

Ingredients

• 5 cups Rice Krispies
• 1 cup sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips

Instructions

• In a large sauce pan, mix the sugar and corn syrup together to dissolve the sugar.
• Bring to a boil and remove from heat.
• Stir in peanut butter.
• Add 5 cups of Rice Krispies.  If the mix looks too liquidy you can add up to another 1/2 up but do not add any more than that or your Scotcharoos will be hard.  This is the key to making them soft instead of hard. I pretty much always use 5 cups.
• Line a muffin pan with liners and then spray with a non-stick spray.  You can use regular size muffin pans or mini muffin pans.
• Evenly distribute the Rice Krispie mixture into the muffin liners and lightly press down.
• In a smaller sauce pan on low heat, melt the chocolate chips and butterscotch chips until smooth.
• Spoon melted mixture over each Scotcharoo and with a spoon distribute evenly. You can double the chocolate mixture if you prefer a thicker chocolate frosting.
• Let cool and then you are ready to serve and eat.  No cutting required!

Either way, with an “A” or an “E”, these are a fun treat to make and even more fun eating them!

Do you need more Rice Krispies goodness in your life?  

Take a look at this!

Roasted Rice Krispies Treats

The post Best Scotcharoos Recipe appeared first on TGIF - This Grandma is Fun.

Whenever I have someone over and I make these, they are always so impressed.  I have been known to sigh, throw some flour on my face and describe how much time and effort it took me in the kitchen.  Luckily my friends know me well enough and we always end up laughing.

These eclairs have a perfect little crunch on the outside, a super creamy filling inside and who can complain about them being dripped in chocolate?

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Chocolate Eclairs

With this recipe, there's no need to be afraid to make these yummy Chocolate Eclairs.

Course Dessert

Cook Time 35 minutes minutes

Total Time 35 minutes minutes

Author TGIF - This Grandma Is Fun

Ingredients

• Eclairs
  
• 1/2 cup butter
• 1 cup water
• 1 cup flour
• 1/4 tsp salt
• 4 eggs
  
• Filling
  
• 1 5.1 oz package Instant Vanilla Pudding
• 2 1/2 cups cold milk
• 1 cup whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla
  
• Chocolate icing
  
• 2 squares 1 oz. unsweetened baking chocolate
• 2 TBL butter
• 1 cup powdered sugar
• 2-3 TBL hot water

Instructions

• Preheat oven to 450 degrees
• Eclairs
  
• In a saucepan, combine the butter and water. Melt butter and bring to a rolling boil.
• Reduce heat and mix in flour and salt.
• Mix vigorously until the mixture leaves the side of the pan and forms a stiff ball.
• Remove from heat.
• Add eggs, one at a time, beating well after each addition.
• Spoon or pipe dough into 4 x 1/12 inch strips.
• Place on greased cookie sheet.
• Bake at 450 for 15 minutes.
• Reduce heat to 325 degrees and bake for 20 minutes longer or until golden brown.
• Let cool.
  
• Filling
  
• Combing pudding mix and milk and mix according to package instructions.
• In a separate bowl, whip the whipped cream until soft peaks form.
• Beat in sugar and vanilla.
• Fold into pudding mixture.
• Fill cooled shells. You may have some mixture leftover. I sometimes put this to mix into some fruit for a great fruit salad!
  
• Chocolate Icing
  
• Melt chocolate and butter in a sauce over low heat.
• Stir in sugar.
• Add hot water and stir until mixture is smooth and to desired consistency.
• Cool slightly.
• Pour over cooled eclairs.
• Chill until served.

With Easter fast approaching, these Chocolate Eclairs would be a great addition to a Sunday Brunch.  Just don’t forget to brush the flour from your face.

The post Chocolate Eclairs appeared first on TGIF - This Grandma is Fun.

Most kids love cookie dough ice cream (I am a lover of eating straight cookie dough. Don’t judge me!) and if yours do too, then you’ll want to make room for these yummy brownies.

A moist base of brownies topped with a cookie dough middle with the crowning top of melted chocolate chips make these brownies a treat that will disappear fast.

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Cookie Dough Brownies

Are you ready for a recipe that you will be asked for over and over? These Cookie Dough Brownies might just be your new favorite goodie.

Course Dessert

Author This Grandma Is Fun

Ingredients

• BROWNIE BASE
  
• 2 cups sugar
• 1 1/2 cup flour
• 1/2 cup cocoa
• 1/2 tsp salt
• 1 cup vegetable oil
• 4 eggs
• 2 tsp vanilla
  
• FILLING
  
• 1/2 cup softened butter
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 1 tsp vanilla
• 1 cup flour
  
• GLAZE
  
• 1 cup regular semi-sweet chocolate chips
• 1 cup mini chocolate chips
• 1 Tablespoon shortening

Instructions

• Preheat oven to 350 degrees
• In large mixing bowl, combine sugar, flour, cocoa and salt. Mix until combined.
• Add oil, eggs and vanilla.
• Beat at medium speed for 3 minutes
• Pour into greased 9x13 pan and bake at 350 for 30 minutes
• Cool completely
• For filling, cream butter and sugars together in a medium bowl.
• Add in milk and vanilla
• Beat in flour.
• Spread over the cooled brownies and chill until firm.
• For glaze, melt regular semi-sweet chocolate chips and shortening in microwave. Watch to make sure chocolate chips don't burn. I usually do about 25 seconds and then stir until smooth. Repeat until completely melted.
• Spread melted chocolate over filling.
• Sprinkle mini chips over chocolate while still warm.
• Let cool. Then watch them go!

I hope you enjoy these as much as our family does!

The post Cookie Dough Brownies appeared first on TGIF - This Grandma is Fun.

When I first started making this cake I was a young married wife.  I very clearly remember when I had my parents over for dinner and I had made this cake especially for my dad.

When it came time for dessert, I told my dad that the name of this cake was the Better Than Sex cake.  But I wasn’t prepared for his response.

He took one bite and firmly exclaimed “No, it’s not!” 

My mom, husband and I immediately started laughing out loud!  My dad has since passed but this is actually one of my favorite memories of him. I miss his humor.

While you may not think it is better than s..(you know!), it is a dessert that your guests will love.

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Better Than Anything Cake

Course Dessert

Author This Grandma Is Fun

Ingredients

• 1 box German Chocolate Cake Mix
• 1 can sweetened condensed milk
• 1 jar Mrs. Richardsons Caramel Topping or Butterscotch Caramel Topping
• 1 8 oz container of Cool Whip
• Toffee chips or crunched up SKOR or Heath Bar

Instructions

• Make cake as directed on package for a 9x13 cake
• Cool for 5 minutes
• With the back of a wooden spoon, poke cake every 1/2 inch or so
• Drizzle sweetened condensed milk evenly over cake.
• Let stand until condensed milk has been absorbed into the cake.
• Spread caramel topping on top.
• Chill for 10-15 minutes
• Spread Cool Whip over top of cake and crumble toffee chips on top.
• Cover with saran wrap and keep refrigerated until ready to serve

I hope you decide to try this cake and while you are at it, go hug your Dad.

If you are looking for another poke cake idea, check this out!

Chocolate Pudding Poke Cake

The post Better Than Anything Cake appeared first on TGIF - This Grandma is Fun.

We also have a GREAT giveaway sponsored by Clorox so make sure you enter at the end!

Well, they ended up turning out great. Making them was super easy but also a little messy.  I don’t think you can make anything with melted chocolate without making a mess but I wasn’t worried about getting chocolate on anything because I knew that my  Clorox 2 could get it out.  I always know that I can bake and DIY with confidence thanks to Clorox 2® Stain Remover & Color Booster.

I was right about the mess.  My kitchen towels definitely took a hit.

But like I said, no worries because I know that Clorox 2 will make cleanup a breeze!  If you’re not sure how you would use Clorox 2, here’s a few tips!

• For best results, start the washer and add both detergent and product before adding clothes.
• For extra-dirty clothes, pre-soak the garments before starting in mixture of 1 cap-full of product (to the first line) and 2 gallons of water (the warmest water recommended on the care label). Pre-soak for 30 minutes.

And now….on to the recipe!

Items needed:

• Melting Chocolate – I used dark chocolate wafers that I purchased at my local gourmet kitchen store.
• Peter’s Caramel
• Ice Cube Trays
• Cooking Spray
• Craft brush
• Homemade Marshmallows

If you are wanting to turn these caramels into Scotchmallows as pictured, here is the recipe for Homemade Marshmallows

Slightly spray your ice cube trays with cooking spray. Don’t spray a lot as it will make it harder for the chocolate to stick to the sides of the ice cube tray.

Melt chocolate per your package instructions.  I just put my chocolate wafers into a glass bowl and microwave until it is smooth without any lumps.  Make sure you watch the melting process and don’t cook too long.

Spoon 1/2 Tablespoon of melted chocolate into each section of the ice cube tray.

With your craft brush, brush the melted chocolate on all sides of each section of the tray.

Put the ice cube tray into the refrigerator for 1-2 minutes or until the sides are fairly dry but the middle of each section still has melted chocolate in it.

Take the brush and coat all sides of each section again with a second coat of melted chocolate. You want to make sure that your sides aren’t too thin and have a good coat of chocolate.

Let set. After the chocolate has set, cut the Peter’s Caramel into rectangles and fit them into each section of the ice cube tray.

IMPORTANT! If you are wanting to make these into Scotchmallows, cut your Homemade Marshmallows to fit and insert them into the ice cube tray before you add your caramel.

If your dipping chocolate has hardened, re-melt by putting it back into the microwave again. Re-melt as needed while using.

After caramels have been placed, spoon about another 1/2 Tablespoon of melted chocolate on top of each section until the caramel has been covered and the top is flat.

Put into refrigerator for about 2-3 minutes to set.

After the chocolate has set, gently twist the ice cube tray as you would if there were ice cubes in there and gently pop out each candy.  If the bottoms of your candy are a little jagged, take a thin paring knife and shave off any bumps.

And there you have it!  My candies turned out great and my towels are beautifully clean!  Definitely a win-win!

If you have “pinned” projects that you are hesitant about creating because of maybe making a mess,  then I say to create away and leave the mess to Clorox 2.  Removing tough stains and brightening colors is easier with Clorox 2®. Use it to pre-treat set-in stains you thought would be there forever – even ones that have been through the dryer! For tips on how to get more out of life and laundry, visit https://www.clorox.com.

And now for our giveaway.  Enter below for a chance to win Clorox 2 Stain Remover & Color Booster Liquid, a Clorox 2 Pre-Treat Stain Remover Pen AND a $200 Michael’s gift card for YOUR next DIY project!  Giveaway ends Nov 7, 2016.  There will only be ONE winner. Winner must be 18 years or older.
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I am participating in a VIN campaign for Clorox® . I am receiving a fee for posting; however, the opinions expressed in this post are my own. I am in no way affiliated with Clorox® and do not earn a commission or percent of sales.

Now you are more than likely going to have some caramel left over so here are two recipes that can help you use it up. 

Take a look at these!

Twix Cookies

Apple Pie Caramel Apples

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The post Ice Cube Tray Chocolate Caramels and a Clorox Giveaway! appeared first on TGIF - This Grandma is Fun.

Hey there! My name is Molly and I’m the recipe developer behind these place cards and all the recipes over on What Molly Made. I’m a huge fan of dessert, both indulgent and healthy:) I love to create new twists on classic recipes and I share all my baking tips along the way. Can’t wait to share this Thanksgiving dessert recipe with you!

My thought process behind these desserts is that that we’ll be spending a little more time on the decorating and creating the fun name tags so I wanted to keep the actual recipe pretty simple. I don’t know about you, but it’s hard to keep all of the Thanksgiving recipes straight.

I wanted to create a fun and creative recipe that’s also not going to result in you slaving over the oven most of the morning. You can even make these a day or two in advance!

The base of these cookie cupcakes are pre-made refrigerated cookie dough. I used the Nestle Toll House break and bake refrigerated chocolate chip cookie dough, but you can use any brand and flavor you want! The White Chip Brownie and Cherry Chocolate cookie dough from Nestle would also be delicious!

Make no mistake, even though this cookie cups are easy to make they aren’t lacking in size or flavor! I rolled up 3 (yes, 3!) of the squares to make one cup. It’s Thanksgiving, you guys. Go big or go home. Amiright?

I greased a regular size 12-count muffin tin and rolled the pieces into a ball and placed one rounded cookie dough ball in each muffin tin cup. They don’t necessarily look like they are going to fit, but when they start baking they spread and rise to the perfect height in the tin!

Next comes the fun part! Homemade chocolate frosting and the adorable candy turkeys! I’m a sucker for homemade frosting, it just elevates any dessert to the next level.  The trick to a great buttercream is to make sure your butter is nice and soft when you start. Then you have to beat it for a solid 3 or 4 minutes. This incorporates air in to the butter and gives you the light and fluffy frosting you need.

I always make sure to sift my cocoa powder (if I’m making chocolate frosting) and powdered sugar to eliminate any lumps in the frosting. The smoother the better! You obviously want to frost your cookie cup with this delicious frosting, but it’s also going to be used as glue for the creative turkey that goes on top.

Now, let’s talk about that adorable turkey topper!?? I’ve seen a million different ways on Pinterest to create a turkey out of candy/food, but I just think this one is so adorable! I love the actual googly eyes, they give the turkey so much life! Do you kind of feel like it’s staring at you?

You create this little guy by using a few different candies:

• Mini Reese’s
• Candy googly eyes
• Oreo’s
• Candy Corn

I started by un-sandwiching the Oreo’s and laying the no-cream side face up on a baking sheet. I unwrapped the Reese’s and “glued” the bottom of each one to the bottom half of the Oreo using the frosting. From there I  covered the rest of the Oreo with frosting and arranged about 6 candy corn pieces on the Oreo with the pointed side facing the Reese’s to create a fan effect that looks like the turkey’s feathers.

The only thing left to do is make the face! I “glued” on the googly eyes and cut the white tip off of a few candy corns and put them on right underneath to create the nose.

While those were setting I frosted all of the cookie cupcakes and then placed the finished turkeys in the frosting to sit perfectly on top of the cookie cups.

Now for the fun part! I used festive paper straws that I cut in half and a piece of paper with a sharpie to create the name tags. I just hot glued the paper to the straws and stuffed them in the frosting! Just make sure the straws aren’t too tall or the frosting won’t be able to hold them up.

At my house it’s always a big to-do figuring out who is going to sit where. If you’re hosting, these are perfect! You can arrange everyone’s seats ahead of time and they can feel free to move and swap seats as they please. Just place them on the plate at each seat and they instantly become part of the decor! And they taste delicious too.?

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Thanksgiving Cookie Cupcakes

Servings 12

Ingredients

• For the cookie cups:
• 2 packages of break and bake chocolate chip refrigerated cookie dough
• For the frosting:
• 2 sticks unsalted butter room temperature
• 4 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 cup heavy whipping cream
• 2 teaspoons vanilla extract
• For the candy turkeys:
• 12 Oreos
• 12 Mini Reese's
• 1 cup Candy Corn
• 24 googly eyes
• 6 paper straws
• white construction paper and sharpies

Instructions

• To make the cookie cups, remove the refrigerated cookie dough from the fridge and allow to sit for approximately 10 minutes to soften. Preheat the oven to 350 degrees F and spray a 12-count muffin tin with non-stick spray and set aside.
• Break 3 pieces of cookie dough off at a time and roll into a large ball. Repeat twelve times and place each ball in one muffin tin. Bake for 22-25 minutes, or until edges are golden brown and tops are set. Remove and allow to cool completely.
• While cookies are cooling, make the frosting. Using a stand mixer or electric mixer, beat the butter on high speed for at least 3 minutes. Sift together the powdered sugar and cocoa powder and add to the butter. Beat on medium for about 2 minutes. Add the heavy cream and vanilla extract and increase speed to high and beat for another full 3 minutes. Transfer to a pastry piping bag and cut of a very small piece of the tip, about 1 centimeter. This will be your tip when you're glueing the turkey together.
• To make the candy turkey, un-sandwich the Oreo's and lay the no-cream side face up on a baking sheet. Unwrap the mini Reese's and "glue" the bottom of each one to the bottom half of the Oreo using the frosting. Cover the rest of the Oreo with frosting and arrang about 6 candy corn pieces on the Oreo with the pointed side facing the Reese's to create a fan effect that looks like the turkey's feathers. Using the frosting, glue the googly eyes and cut the white tip off 12 candy corns and put them on with the point facing up right underneath to create the nose. Allow to set 10 minutes.
• Cut a larger piece from the corner of the frosting bag to pipe the frosting on the top of the cookie cups. Swirl enough frosting on top to set the turkeys in. When turkeys are set, angle them slightly and place toward the front of the cookie cup, leaving a little room behind to add the name tag.
• Cut small pieces of construction paper and write the names on each one. Cut the paper straws in half and hot glue the names to the end. Place the other end of the straw in the frosting right behind the turkey.

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1. Broadway Basketeers Token of Appreciation Gift Tower– So much chocolate, I’m gonna die!

2. Chocolate, Caramel, and Crunch Grand Gift Basket– Nothing like the heavenly combination of salty and sweet!

3. Godiva Chocolatier Classic Gold Ballotin– Look at these chocolates. Just look at them. They look fit for a queen! I’ll order this one for myself!

4. Ferrero Rocher Gift Box– Send this one, and your loved ones will be in heaven for days!

5. Hershey’s Golden Almond Chocolate Bar– Aaah, the decadence of almond and chocolate in one beautiful bar!

6. Godiva Chocolatier Dark Chocolate Covered Pretzels– Oh my word, I’m drooling! So rich, so sweet, so crunchy!

7. Broadway Basketeers Photo Gift Box Collection– Love this idea! The chocolate box doubles as a keepsake!

8. De Ruijter Milk Chocolate Sprinkles / Chocoladehagel Melk– I love this stuff! It was always a special treat for me when I visited my cousins growing up. I highly recommend it!

9. Heritage Drinking Chocolate Gift Tin– The perfect drink for Christmas!

10. Vermont Country Chocolate Gift Basket– I love the rustic feel to this chocolate gift basket!

11. Ritter Sport Kakao (Cocoa) Mousse in Alpine Milk Chocolate– A perfect stocking stuffer!

12. Tremendous Tin of Squares Chocolates– A chocolate a day keeps the doctor away!

13. Ultimate Berries – Assortment Gift– These berries are a fun twist on traditional chocolate strawberries!

14. Peanut Butter Chocolates– I’m sending these to my husband! He is a huge fan of chocolate and peanut butter!

15. Milka Milk Chocolate with Caramel Filling– I personally would love to pull this out of my stocking!

The post 15 Best Chocolate Christmas Gifts appeared first on TGIF - This Grandma is Fun.

I’ve heard of pudding cookies, of course, but I never thought much of them. That is, until I started this blog post and found all these delicious recipes on Pinterest. Not only are there endless options for pudding cookies, but they all look AMAZING!!

Here are 21 pudding cookie recipes to try right now!

1. Let’s start with a twist on a classic recipe. The chocolate chip pudding cookie. Who knew you could make a chocolate chip cookie even better?!

2. Let’s add a little more chocolate in there with the Quadruple Chocolate Soft Fudgy Pudding Cookies.

3. Oreo Pudding Cookies. Oreos and pudding?  My wildest dreams have come true.

4. White Chocolate Funfetti Pudding Cookies. What kid doesn’t like funfetti?  These will be sure to be gobbled up in no time.

S’more Pudding Cookies  You had me at S’mores.

6.  Sometimes you just want to stick with the classic. For those times, there are Vanilla Pudding Cookies.

7. The sweet and salty are such a great pair in these Butterscotch Chip Pudding Cookies. Yum!

8. Pumpkin Spice Chocolate Chip Cookies. A perfect treat for fall!

9. Sticking to the seasonal theme, next we have Peppermint White Chocolate Pudding Cookies.

10. Fruity Pebbles Pudding Cookies. Since there’s cereal in them these count as breakfast, right?

11. Crunchy on the outside, moist and chewy on the inside these Root Beer Float Pudding Cookies are full of  root beer flavor. Yummmm!

12. Strawberries N Cream Pudding Cookies. Now these sound amazing! I love strawberries and cream!

13. I’ve never met a lemon that I didn’t like so pass me these Lemon Pudding Cookies please!

14. Peanut Butter Pudding Cookies. With Reese’s Pieces these are cookies that E.T. will want to phone home about!

15. Vanilla Pudding Snickerdoodles. Just when I thought snickerdoodles couldn’t get any better!

16. Pistachio and White Chocolate Pudding Cookies. Perfect for Easter and St. Patrick’s Day! Or any time, for that matter. They look delicious!

17. Strawberry Pudding Cheesecake Cookies. Just look at the inside of these cookies. They look amazing!!

18. Staying on the cheesecake theme with Peanut Butter Cheesecake Pudding Cookies!

19. Lucky Charms Cookies. Another cookie that I’m counting as breakfast!

20. M & M Pudding Cookies! M & M’s make everything better, don’t they?

21.  There must be cinnamon and cheesecake in heaven because these Cinnamon Roll Cheesecake Cookies are heavenly!

I don’t know about you, but I’ve got a lot of new cookie recipes to try. I have now been convinced of the deliciousness of pudding cookies! Happy baking!

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These ooey, gooey marriage-proposal-inducing s’mores are an indulgence that are worth every sumptuous bite.

Ingredients:

• White chocolate macadamia nut cookies (or any sugar cookie)
• Salted caramel buttercream frosting (recipe below)
• Square s’mores marshmallows
• Hershey bar chocolate ganache
• Caramel waffle cookies

To cut down on prep work, because there are a few homemade items on this list, go to your local deli and buy a box of cookies to use as the top and bottom layer. Then whip up the frosting from the recipe below. You can make your own salted caramel (this recipe from Brown Eyed Baker is my total favorite) or buy it ready made from the grocery store. You’re going to want to pipe or spread the frosting onto one side of the cookies as part of the s’mores sandwich.

Small Batch Salted Caramel Buttercream Frosting:

• 1 stick salted butter
• 1 lb powdered sugar
• 1 teaspoon vanilla
• 1/3 cup salted caramel

Cream butter and sugar together in a mixing bowl on medium until it is light and fluffy–about 2 minutes. Add in the vanilla and salted caramel and beat for an additional 2 minutes. Pipe onto your cookies as shown in the picture above! Save some for the top of the s’mores later.

Take one of the square marshmallows and place it on top of the buttercream frosting.

At your option, you can toast the marshmallow a bit. I’d recommend a creme brulee torch or something similar, as popping these in the toaster will also melt the buttercream.

If you’re a purist when it comes to ganache – or any chocolate artistry  whatsoever – you’ll probably reach for the best quality chocolate you can find and chop it into bits to melt and make a sublime ganache. If you’re lucky you made it to the grocery store at all this week and are a little less particular, you work with what you have like I did. You can use chopped up Hershey bars or you can use chocolate chips, both will work well in this recipe. For a really in depth study on the art of making ganache, this article is an excellent read. But if you’re ok with a few shortcuts, my way also works!

Milk Chocolate Ganache Recipe

• 1 cup chopped milk chocolate bar or chocolate chips
• 1 cup heavy cream

Heat cream in a saucepan over medium heat until bubbles start to form, remove from heat before it boils. Place the chocolate chips in a medium bowl. Pour the heated cream over the chocolate chips and stir until the mixture is smooth. Let cool.

Drizzle the ganache over the marshmallow…drippy chocolate never looked so good!

Place a second cookie over top to make your sandwich. Add a small swirl of buttercream on top and pop in a segment of Hershey bar and a caramel cookie wafer for a little extra special garnish.

If you do make these, and a marriage proposal does result, please do let me know. I love happy endings after sweet happy endings and want to hear all about it!

Thanks again to MFP for asking me to be a regular contributor! I’d love it if you’d stop on by Frog Prince Paperie for party inspiration, and maybe find some tutorials and recipes for a few other holidays, too! You can also find me on Facebook, Pinterest, Instagram, Twitter and Google+.

If you loved this post, be sure to subscribe to my email list! CLICK HERE!

You might also like these gems from my site…

S’mores Cupcakes with Bake Sale Packaging

Chocolate Salted Caramel Cheesecake

Best-Ever Carrot Cake

The post Semi-Homemade Salted Caramel S’mores with Milk Chocolate Ganache appeared first on TGIF - This Grandma is Fun.

Hey Everyone! It’s Dini from The Flavor Bender again! I hope you guys have had an amazing February so far and a very romantic Valentine’s Day weekend as well. I’m not too big on Valentine’s day, but any excuse for chocolate is a good one for me and that’s exactly what I did these last couple of weeks with this Self Saucing Chocolate Pudding, Rosemary infused French Chocolate Mousse and these Chocolate Eclairs! Today, I’m sharing another one of my favorite desserts coming your way from Italy – Layered Butterscotch and Chocolate Panna Cotta! With a beautiful, buttery butterscotch layer and a deliciously creamy chocolate layer, this panna cotta is perfect for any occasion, whether it’s a fancy dinner party or just a family gathering.

Butterscotch and Chocolate Panna Cotta: An easy to make layered Panna Cotta dessert, perfect as an everyday dessert or for a special occasion!

I do have a soft spot for panna cotta because they are a simple yet very impressive dessert to put together and can be personalized with different flavours and ingredients. Check out this White Chocolate Panna Cotta with Hibiscus syrup and this Coconut and, Lychee and Orange jelly that I have shared on my blog previously. But this Layered Butterscotch and Chocolate Panna Cotta is divine!

The base in this Layered Butterscotch and Chocolate Panna Cotta (the butterscotch base) is divided into two, and then chocolate is added to one and then butter with an extra bit of brown sugar are added to the other. Then you let the panna cotta set in a glass or a mold, and then either serve it in the same glass or unmold in onto a separate dish.

It’s super simple. This Layered Butterscotch and Chocolate Panna Cotta recipe will make 2 very generous portions or 4 smaller dessert portions.

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Butterscotch and Chocolate Panna Cotta

Servings 2 larger / 4 mini portions

Author Dini

Ingredients

• 220 mL / 1 cup whipping cream
• 150 mL / 5 fl oz half and half
• 3 tbsp cold water
• 1 ¼ tsp powdered gelatin
• 115 g / 4 oz brown sugar plus 1 tbsp brown sugar
• 42 g / 1.5 oz semi sweet chocolate chopped
• 2 tbsp half and half
• 2 tbsp unsalted butter
• Salt

Instructions

• Add the cold water to a small bowl, and sprinkle the gelatin evenly on top. Leave it to bloom (about 15 minutes).
• Lightly coat your molds with some vegetable oil. Use either two large 1 cup capacity glasses, or four ½ cup capacity molds.
• Combine the cream, half and half, a generous pinch of salt and 4 oz of brown sugar in a saucepan and heat over medium heat while stirring, until the sugar has completely dissolved.
• Add the bloomed gelatin into the warm milk mix and stir until the gelatin has melted. DO NOT BOIL. Divide this cream-gelatin mix into two and set aside.
• Place the butter in the empty saucepan and heat until melted. You could heat it further to turn it into brown butter if you like. Add the extra brown sugar, plus one portion of the cream-gelatin mix. Remove from the heat and whisk to combine. (You don’t want the oil in the butter to be floating on top. If this happens - whisk vigorously OR place the mix in an empty bottle with a secure lid and shake it well to emulsify the mix).
• Divide this butterscotch layer into the prepared molds. Place them in the freezer for about 40 minutes, or until the surface has just set.
• Combine the chopped chocolate with the 2 tbsp of cream in the saucepan and melt the chocolate over medium heat to get a smooth sauce.
• Add the second portion of the cream-gelatin mix in a stream while whisking, to completely incorporate the cream-gelatin mix into the chocolate. Do not boil. Set aside to cool down.
• When the butterscotch layer has just set, gently pour the warm chocolate layer on top. Divide evenly between the molds. (Adding warm chocolate will help it stick to the butterscotch layer at the bottom so that they will not separate when you unmold the panna cotta).
• Let it cool down to room temperature. Then cover and let it set in the fridge overnight till completely set and chilled.
• To unmold, place the glass or mold in hot water for a few seconds, OR under running water for a few seconds. Then hold it over a dish and gently shake to loosen it. If it’s doesn’t come out, wrap the glass or mold with a warm paper towel to warm up the panna cotta.
• Serve with whipped cream and berries.

You can also find me on all of the following Social Media platforms too.

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Here are some more recipes from The Flavor Bender

White Chocolate Panna Cotta with Hibiscus Syrup Pearls

Cinnamon Dessert Nachos

Mango Jalapeno Jam

The post Layered Butterscotch and Chocolate Panna Cotta appeared first on TGIF - This Grandma is Fun.

An old fashioned, but never go out of style, recipe for delicious Chocolate Chip Coconut Date Nut Bars.

Look at the gooey insides of these perfectly baked and delicious chocolate chip coconut date nut bars.

Trust me. I may have eaten a pan full. Ha. Actually, since I’ve been using my secret trick for beating my sugar addiction, I actually stopped at one! Yay me! Can I have a pat on my back, because in the past, I would’ve horded the lot and eaten the whole thing before my family even knew what I had concocted. Yep. I’m selfish like that.

This recipe comes together in less than an hour–in fact, in about 45 minutes. It’s made without eggs and it is dairy free making it the perfect dessert recipe for a plant-based diet.

These date-nut bars were inspired by a recipe I saw in AllRecipes.com that caught my eye because I had leftover dates. However, I made this version egg free and I infused it with coconut, chocolate chips, applesauce, and coconut oil.

These Chocolate Chip Coconut Date-Nut Bars are:

Chewy

Gooey

Delicious

Old-fashioned

Simple

Lightly sweet

Satisfying

The nice thing about this recipe is it is versatile. If you don’t like coconut, leave it out. If you don’t like chocolate chips, leave those out too. However, I strongly advise to leave the chocolate in because chocolate is the answer to everything!

Enjoy!

xoxo Jen @ Bakerette.com

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Delicous Date-Nut and Brown Sugar Bars

Course Dessert

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Author Bakerette.com

Ingredients

• 2/3 cup all-purpose flour
• 2/3 cup packed brown sugar
• 1/4 cup finely chopped walnuts
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup dates pitted and finely chopped
• 1 cup nondairy chocolate chips optional
• 1/2 cup applesauce
• 1 tablespoon coconut oil melted
• 1/4 cup shredded coconut optional
• Powdered sugar optional

Instructions

• Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square baking pan with parchment paper; set aside.
• In a large mixing bowl, whisk together flour, sugar, walnuts, cinnamon, cardamom, salt, baking powder, dates, and chocolate chips until well combined. Add applesauce and oil and stir until moistened. Transfer batter to prepared baking dish. Sprinkle with coconut and bake for 25 minutes or until a toothpick entered in the center of the bars comes out clean. Cool for approximately 10 minutes before turning out onto a wire rack to cool. If desired, sprinkle with powdered sugar.

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Hey there! We’re Molly and Chelsea – the best friend and blogging duo behind Bests and Bites. Our favorite things include health and fitness, pool days and desserts. Like this one!

We love complicated dessert recipes and appreciate all the love and effort that goes into each one, but we love easy recipes equally as much, maybe more. We made this recipe with Valentine’s Day in mind. It’s pink, it’s festive and it’s oh-so-easy. You may even feel like you’re missing a step because it’s that easy.

Bark is one of our favorite candies to make because it takes little to no time, the ingredients are inexpensive and it turns out perfect every time. One of our favorites is this Halloween Bark we made in October. It’s becoming a theme to make a festive bark for each holiday on our blog. I think we’re going to make that a thing. Boom-it’s decided.

Not only is this bark easy, but it’s tastes so darn good. It’s chocolate after all! And red velvet. And Oreos. Throw some Oreos on anything and there’s a solid chance I’m going to love it.

The base layer is white chocolate melted and mixed with red velvet cake mix. It’s smooth and gorgeous and makes the perfect carrier for all those crumbled chocolate cookies. The key to delicious bark is quality chocolate. There are minimal ingredients in this recipe and the ones in it need to shine. I try to use Ghirardelli baking bars, but they can be quite expensive. We’ve heard Trader Joe’s name brand chocolate bars are exquisite as well.

Try to avoid using chocolate chips because of the stabilizers in them. For example, if you’re making a batch of chocolate chip cookies, the stabilizers in the chips allow them to keep their shape in the oven instead of melting all over.  This is why they don’t lend themselves well to bark that needs to be completely melted and smooth.

To create the red velvet in this recipe and the festive pink color, we mixed in a bit of red velvet cake mix  and dropped in some red food coloring. The more pink or red you want the bark, the more food coloring you add. It’s totally up to you!

Finally, the best part. The chocolate cookies crumbled on top. Make sure they’re really on there by pushing them down a little. When the chocolate hardens you don’t want any of those delicious cookies falling off!

The little chocolate pieces are a great size for a tiny chocolate craving or you can fill several bags or boxes for fun Valentine’s gifts!

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Red Velvet Oreo Bark

Author Bests and Bites

Ingredients

• 12 oz white chocolate
• 2 tablespoons cococnut oil
• 1/4 cup red velvet cake mix
• 2 teaspoons red food coloring
• 15-18 oreos crushed

Instructions

• Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a medium microwave safe bowl, melt the chocolate in 30 second increments stirring between each to avoid seizing. Add the oil and mix well. Stir in red velvet cake mix and red food coloring until smooth.
• Pour chocolate mixture onto prepared baking sheet and spread out into a large rectangle. Sprinkle generously with crushed Oreo cookies.
• Place bark in a cool dry place at room temperature to set. Once hardened, break into pieces.
• Store in an air tight container up to 3 weeks.

If you like this post, give us a virtual high-five by following us on Instagram, Twitter and Pinterest and liking us on Facebook!

Some of our most popular recipes:

Buffalo Chicken Casserole

Chocolate Chip Pudding Cookies

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Hey there! We’re Molly and Chelsea, the food lovers over at Bests and Bites. We’ve been besties for 23 years and have been in love with cooking and baking for as long as we can remember. Thank you so much to the wonderful MFP ladies for allowing us to share our passion with all of you!

The holidays are filled with family traditions. It’s what makes this wonderful season unique to each and every person. Whether it be giving a special ornament, making the same meal on Christmas Eve, or cuddling up by the fire watching a movie with hot chocolate, the holidays are a time to spend with family and share those special moments.

One of our very favorite traditions during the holidays is drinking hot chocolate and binge watching Christmas movies by the fire with the house decorated and the tree lit up.

We used to celebrate this tradition using pre-packaged hot chocolate mix. Then one year, about 5 or so years ago, we discovered homemade hot chocolate and there was no turning back.

In December, homemade hot chocolate takes over our lives. There’s no fighting it –the snow is falling, the fire is crackling and we’re sipping this warm and delicious Amaretto Hot Chocolate.

The first rich, creamy, chocolatey sip warms your soul and the tiny hint of amaretto is so delightful. We almost need to make a crock pot for each of us. Not sure that would even satisfy this tasty tradition we’ve created!

The best part about it? It’s so easy to make! You just mix these six ingredients in your slow cooker:

1. milk
2. heavy cream
3. sweetened condensed milk
4. chocolate chips
5. almond extract
6. vanilla extract

Then you turn it on low and let the mixture get very merry together for about two hours. The result is a creamy, nutty and decadent mug of hot chocolate. Perfect for topping with whipped cream, marshmallows or chocolate syrup.

When you take that first sip you’re filled with warmth and so much delicious chocolate flavor. Then there’s a subtle hint of amaretto that gives this recipe depth and a nuttiness that makes it so unique. We cannot get enough of amaretto recipes, like this almond shortbread cookie. Which is just made for dunking into this hot chocolate! (*hint*hint).

Cozy up with a blanket, turn on your favorite Christmas movie and join us in sipping on this festive cocoa Christmas tradition!

 Thank you again to the wonderful MFP ladies for allowing us to share some Christmas cheer?

If you like this recipe, be sure to give us a virtual high five by following us on Instagram, Twitter and Pinterest and liking us on Facebook.

Some of our most popular recipes:

Homemade Thin Mints

Monster Cookie Cups

Christmas Popcorn Snack Mix

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Crock Pot Amaretto Hot Chocolate

Servings 10 cups

Author Bests and Bites

Ingredients

• 8 cups milk
• 14 ounce can sweetened condensed milk
• 1 1/2 cups heavy cream
• 1 cup milk chocolate chips
• 1 cup semi sweet chocolate chips
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• whipped cream marshmallows, chocolate sauce, optional

Instructions

• Pour the milk, sweetened condensed milk, heavy cream, chocolate chips, vanilla and almond extract into a large crock pot and stir.
• Cook on low for two hours, stirring every fifteen minutes.
• Serve hot with whipped cream, marshmallows or chocolate sauce.

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Not only is this recipe dreamy and delicious, it requires NO baking!   I can’t wait to share with you how I made it, so let’s get started!

The first element to this pie we are going to make is the chocolate ganache topping.
To begin to heat the milk so that it is just beginning to boil around the edges of your pot.

Then, turn off the heat and add the chocolate morsels.

Now it is time to put together out peanut butter mousse filling.
In a mixing bowl add the room temperature cream cheese.

Add Peanut Butter.

And then confectioners sugar.

Then slowly begin to mix it all together, gradually increasing the speed as it becomes smoother.

It will look something like this when you are finished and feel a little like cookie dough.

Now you will add the entire tub of Cool Whip to the mixing bowl.

And again mix until smooth.

Now you will need your 9-inch graham cracker crust.
I know, I know, I COULD make my own crust, but it is just as cost effective to buy one as it is for me to make it. Not to mention I like to save time where I can.

Scoop the peanut butter mousse filling into the pie crust.

Gently spread it around so that it evenly fills the pan.

After that, you will pour the chocolate ganache over the top of the mousse filling.

If you like, sprinkle some chopped peanuts over the top and place in the freezer for one hour to set.

Mmmmm…..Look at that! Is that not the most perfect looking piece of pie you have ever seen?  The light, fluffiness of peanut butter mousse filling, the deep richness of the chocolate ganache topping, the crispy graham cracker crust. This is truly decadent!   I also love the fact that this No Bake Peanut Butter Pie is so easy you could put one of your older children in charge of making it!  What a great way to get your kids in the kitchen with you! So if you are looking for something special that everyone will love, give this pie a try tonight!

And as always…

Happy Reading Happy Eating and Happy Living,
~The Kitchen Wife~

For more great recipes Check out some of the recipes my readers have really enjoyed below!

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No Bake Peanut Butter Pie

A mouthwatering recipe for No Bake Peanut Butter Pie.

Course Dessert

Servings 8 slices

Author Mandee Pogue

Ingredients

• 1/4 c. Whole Milk
• 1/2 c. Chocolate Chips
• 1 8 oz. Block of Cream Cheese at room temperature
• 1/2 c. Creamy Peanut Butter
• 1 c. Confectioners Sugar
• 1 8 oz. tub of Cool Whip
• 1 9 in. Graham Cracker Crust
• Chopped Peanuts for topping optional

Instructions

• Pour the whole milk into a saucepan over medium/high heat.
• Heat the milk until it just begins to bubble around the edges.
• Remove the pan from the heat and add the chocolate chips.
• Stir until the chocolate has completely melted and the sauce is smooth.
• Place the ganache to the side to cool.
• In a mixing bowl combine the cream cheese, peanut butter, and confectioners sugar.
• With a mixer, mix everything together until smooth.
• Add the tub of cool whip.
• Continue to mix until the cool whip is mixing into the dough-like filling and everything is light a fluffy.
• Scoop the filling into the crust.
• Gently spread out over the entire crust.
• Pour the ganache over the pie.
• Add chopped peanuts.
• Place in the freezer for 1 hour.
• Serve and Enjoy!

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Hi Y’all!  Mandee here from The Kitchen Wife, and I am so excited about the opportunity to share with you some love from kitchen on Made From Pinterest.  Since we are just getting to know each other,  I thought I would share tell you about  two of my favorite things, Chocolate and Strawberries.  On their own these two are absolutely delectable, and it is a well known fact that together they are exquisite.  But, when you put them in cake form, well THAT, my friends, is a game changer!

The story about how I came up with this recipe is kind of a funny one.  It started with an invite to bring a dessert to the church picnic.  I was newly married, and I really wanted to impress everyone with my wifely baking skills.  We have some EXCELLENT cooks in our church and I didn’t want to embarrass myself. I thought about what dessert I loved most in the world.  The answer was simple, chocolate covered strawberries.  I knew very well that was not a practical dish to bring to a picnic, so I decided to play around with the concept a little and my Chocolate Covered Strawberry Cake was born.  Over the years I have refined it a from the boxed cake mix I originally used, but I know you are going to love this dessert and it is sure to impress at your next get together.

Chocolate Covered Strawberry Cake:
*Prep Time:  10 min.  *Cook Time:  1-1 hr. 15 min.  *Difficulty:  Easy *Servings:  8-10


PRINTABLE RECIPE


Ingredients: 

• 3 c. All Purpose Flour
• 1/4 tsp. Baking Soda
• 1/2 tsp. Salt
• 1 c. Unsalted Butter (room temperature)
• 3 c. Sugar
• 6 Eggs (room temperature)
• 1 c. Strawberry Puree*
• 1 c. Sour Cream
• 2 tsp Vanilla
• 1 tsp. Lemon Juice
• 8 oz. Chocolate Chips
• 1/2 c. Half & Half

Directions: 

1. Preheat the oven to 325 degrees.
2. In a mixing bowl combine the flour, baking soda, and salt.
3. In a separate mixing bowl combine the butter, sugar, eggs, strawberry puree, sour cream, vanilla, and lemon juice.  Mix together until smooth.
4. Add the wet strawberry mixture to the flour mixture and gently fold it all together with a rubber spatula.
5. Pour the cake batter into a greased bundt pan.
6. Place in the 325 degree over and bake for 60-75 minutes, until a toothpick comes out clean.
7. While the cake is baking you will make the ganache. Place the chocolate chips and half & half into a sauce pan.  Turn on the heat to low.  Melt the chocolate into the cream while continuously stirring. Once the chocolate has completely melted remove from heat and let cool.
8. When the cake has finished baking remove from the oven and let cool in the pan for 10 minutes.
9. Then place a cooling rack on top of the cake and flip.  The cake should release from the pan onto the cooling rack.  Allow to cool for 1 hour.
10. After 1 hour place the cooling rack over a baking sheet, pour over the ganche, and allow to set for 30 min.
11. Serve and Enjoy!

*For the strawberry puree you can blend either fresh or frozen strawberries.

This awesome post has been shared with Whipperberry and Tatertots and Jello

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Hi Guys! It’s Kelley over at Chef Savvy! A big thank you to Made From Pinterest for letting me share this Individual Nutella Cheesecake Mousse with you today!

No bake desserts are the best. Especially during the summer when turning on the oven is not an option. This recipe is no bake, can be made ahead of time and only takes 15 minutes to throw together. My kind of dessert!

Nutella and cream cheese make the perfect combination. The filling is rich, creamy and chocolatey. I lined the bottom of the glasses with a chocolate graham cracker crust.

These Individual Nutella Cheesecake’s are super easy to make. Simply whip the heavy cream, cream cheese, sugar and Nutella together in a mixer. As for the crust I mixed together chocolate graham cracker crumbs and melted butter.

The dessert does require some chilling time. I typically chill it for at least 2 hours in the refrigerator.

This recipe yields 2 servings if you are using larger glasses or 4 servings with smaller glasses. It’s great for sharing or not! Enjoy!

Print

Nutella Cheesecake Mousse

Servings 2 -4

Ingredients

• ½ cup chocolate graham crackers crumbled
• 3 tablespoons unsalted butter melted
• 1 cup heavy whipping cream cold
• 8 ounces cream cheese
• 2 tablespoons sugar
• 1/2 cup Nutella

Instructions

• Combine graham cracker and butter in a small bowl. (The texture should be similar to wet sand.) Divide crust into 2 large jars or 4 small jars. Place in the refrigerator to set while you are working on the filling.
• For the filling start by beating heavy cream in a stand mixer with the whisk attachment until it forms soft peaks. Add cream cheese, sugar and Nutella and mix until smooth and lump free.
• Pipe or spoon cheesecake filling into jars. Place in the refrigerator for 1-2 hours to set.
• Serve with whipped cream and fresh fruit if desired.

Connect with Kelley on Pinterest, Facebook, Twitter and Instagram.

If you like this Individual Nutella Cheesecake Mousse you will love these desserts from Chef Savvy!

No Bake Mascarpone Fruit Tarts

Individual Strawberry Shortcake Trifle

Easy Blackberry Crisp

This awesome post has been shared with Whipperberry and Tatertots and Jello

The post Individual Nutella Cheesecake Mousse appeared first on TGIF - This Grandma is Fun.

There are times when I want a fancy dessert and I have the time to create something special.

But then there are days when I just want EASY! I don’t want a recipe that has “special” or “secret” ingredients to where I have to leave the house and buy something extra for a recipe.

Enter this recipe for  Easy Chocolate Chip Cookies.

No fancy ingredients here.  Just regular ole’ stuff that you hopefully already have in your kitchen to make cookies that come out soft and fat like these ones.  You’re gonna love these. Pinky swear.

Print

Easy Chocolate Chip Cookies

Course Dessert

Author Made From Pinterest

Ingredients

• 1 cup butter softened
• ½ c white sugar
• 1 c brown sugar
• 2 eggs
• 3 c flour
• 1 t vanilla
• 1 t soda
• 1 t salt
• 2 cups semi sweet choc chips

Instructions

• Preheat oven to 375 degrees.
• Cream butter and sugars, add eggs and vanilla, mix well. Then add dry ingredients and mix until just until combined. Fold in choc chips. Bake on ungreased cookie sheet for 8-10 minutes at 375 degrees.
• As soon as these cookies have cooled, store in an airtight container to retain their softness. I usually put them in a gallon ziploc bag. Again. Nothin' fancy.

So even though these cookies don’t have any “special” ingredients, I can promise you one thing.

You WILL get asked for the recipe.

Sometimes getting back to the basics is just what I need.

I’m so glad that I found this pin from FlavorSings because This Pin Rocks!

Take a look at some more Cookie Awesomeness!

Soft Lofthouse Style Sugar Cookies

Root Beer Float Cookies

Mini Apple Pie Cookies

This awesome post has been shared with Home Stories A to Z

The post Easy Chocolate Chip Cookies appeared first on TGIF - This Grandma is Fun.

I love cheesecake. I love pies. I even LOVE caramel apples, but there are days when nothing is going to work, but chocolate.

I used to graze through my pantry. You could find me scouring the shelves for just the perfect chocolate remedy to appease my craving, but whatever I came across never seemed to do the trick. I’d overstuff myself with mounds of sugar and sweets and hours later feel sick from all of the junk I ate. I would end up munching on a pile of sub-par alternatives and still craving chocolate the rest of the day. I think we can all admit we have been here before. Am I right?

If I am going to partake in sweets and treats, I’d rather munch on something worth the guild later. Instead of eating loads of junk that fill me up and leave me feeling sick and still wanting more, I can eat one treat and be good. 

If we are going to do chocolate, let’s do it, right ladies. Let’s eat cake!

The Chocolate Cake Craving Cure

Enter, this magical recipe for amazing Chocolate Pudding Poke Cake! 

This delicious sweet is a combination of chocolate cake, chocolate pudding, hot fudge sauce, chocolate whipped cream, and chocolate chips, this cake is SURE to satisfy your chocolate cravings. 

It is rich but on one of those days where you need some chocolate, who cares?! Now instead of meandering through my cupboards, I simply go straight for the good stuff. The Chocolate Pudding Poke Cake has become my go-to when the grandkids and I require a sweet chocolate treat!

Everyone has fun making this cake and this cake fills the chocolate craving. I could probably sit down and devour this entire cake myself, but it’s so good everyone in the house helps me eat it. Which makes me feel better, lol!

This recipe is a MUST have on every grandma’s chocolate fix list! 

Easy Mix and Make Cake

A big thanks to Love Bakes Good Cakes for the inspiration for this recipe!

The first thing you should know about this delectable delight is that you will NEED to make it ahead of time. While this recipe is easy to make, it takes a few hours to finish. Don’t let that discount this one out though, trust me, it is well worth the wait. This delightful goodie is fast and super easy to put together, so if the wait for the finish line on this one is killing you, you could always lick the mixing bowl! 

The other great perk of this recipe is that you can make it in one dish and bring it along to any function or party to share with friends and family. And let me tell you, once they have had it, those friends and family will be begging you to bring it to every event. I have often had friends call me and ask me to specifically bring this chocolate desert with me on multiple occasions. 

Being that it is all put together in one dish, transport is super easy. Plus, I like to make it in the morning or the night before and toss it in the refrigerator, go about my busy business, and then it’s ready to grab and go as I’m heading out the door. 

Who doesn’t like a dessert that makes your life easier?!

Poke Cake is Grandkid Approved!

My grandkids not only love eating this treat when they come over to visit, but they also love spending time with me making it. My grandkids range in all ages and the great thing about this recipe is that because it’s so simple and the mess is containable, any of my grandkids can help me whip it out without too much trouble. I don’t need to worry about little fingers getting pinched or fights over who gets which task, because there is always a job for every helper that comes to visit.

My bigger grandkids enjoy reading the instructions (or they have it memorized by now), or they get the oven job. Meanwhile, the younger helpers love to dump, mix, and sprinkle mini chocolate chips everywhere- especially their mouths! We always get a great time together, laughing while mixing, and then as always, we enjoy the chocolate leftovers while we wait.
The littlest grandkids love to be the ones who get to poke the holes into the cake. This part always turns into more fun!
We have made this treat a special goody that my grandkids and I look forward to sharing at least several times a year.

Ingredients You’ll Need for this Recipe

Now, before you get jumping into a chocolate crazed frenzy to whip this up, STOP!

I want to let you in on a little secret. 

This recipe is fabulous just how it is, however, there is one other great reason the grandkids and I especially enjoy it. You can mix and match it to suit your taste. What I mean by this is, you don’t have to just add the ingredients on the list, you can mix in all kinds of fun extras (my grandkids and I have a list!) to make this just what YOU would like.

Here are all the BASICS you will need for the Recipe

• 1 Box of chocolate cake mix (your preference, Gluten-Free works too)
• All the ingredients listed on the back of the box (usually 2-3 eggs, water, and oil)
• 1 3.4 oz. Box of your favorite Instant Chocolate Pudding
• 1 more 5.9 oz Box of your favorite Instant Chocolate Pudding
• 3 Cups of Milk
• 1 Jar of Mrs. Richardsons’ Hot Fudge
• 1 8oz. Container of Cool Whip
• 1 12 oz. Bag of Semi-Sweet Mini Chocolate Chips (you can get dark chocolate if you need to)

The EXTRAS list (For Extra Awesome Chocolate Pudding Poke Cake)

Now here is a list of extra goodies the grandkids and I have added into the cake mix or on top to make this dessert extra special! If you have any other great ideas to add to this list, we would LOVE to hear what you come up with. We are always looking for different and fun options. 

These extras have all been grandkid tested, and Grandma approved!

• M&Ms (your choice)
• Marshmallows
• White Chocolate Chips
• Shaved Almonds
• Walnuts
• Reese’s Pieces 
• Fruit (we like cherries on top, or bananas and strawberries) 
• Sprinkles
• Coconut 

My grandkids love that not only do they get to spend time with me making the cake, they then get to specialize their piece. I usually let them help me round up the “extras” and we set the table with options. Then when we each have our special slice, we see what type of crazy-tasty treat we can create. We like to mix the nuts in with the cake batter, which is great! The candies are tasty inside the pudding layer, and of course, the rest is fabulous on top! 

You will have to mix and match and find the perfect fit for yourself!

You will love this recipe so much you may want to stock up on these ingredients when you find them on sale at the store. This way you always have them on hand when you need them and are never caught by surprise when you or the grandkids get a hankering for chocolate, mid visit. 

Print

Chocolate Pudding Poke Cake

Course Dessert

Author Made From Pinterest

Ingredients

• 1 Devil's Food or Dark Chocolate Cake Mix
• Whatever ingredients are listed on the box to make the cake.
• 1 box 3.4 oz. Instant chocolate pudding
• 1 box 5.9 oz Instant chocolate pudding
• 3 cups of milk
• 1 jar of Mrs. Richardsons' Hot Fudge
• 1 8 oz container of Cool Whip
• 1 12 oz bag of semi sweet mini chocolate chips

Instructions

• Prepare your cake as per the instructions on the cake box in a 9x13 cake pan.
• After taking it out of the oven, poke holes in the cake with the end of a wooden spoon or a straw.
• Mix 2 cups of the milk with the smaller box of instant pudding. Quickly pour over your cake trying to fill in the holes.
• Remove the lid from the jar of hot fudge and microwave until easily spreadable. I put mine in for about 15-20 seconds but your microwave temp may vary.
• Spread the hot fudge on top of your cake and let cool.
• When the cake is completely cooled, mix the last 1 cup of milk with the larger box of instant chocolate pudding then quickly and carefully fold in the Cool Whip.
• Spread on top of the hot fudge layer.
• Finally, layer the entire bag of mini chocolate chips over the whipped cream layer.
• Cover and refrigerate for at least 4 hours before serving.

Let’s Make Chocolate Cake!

Now that you have this rich and supple Chocolate Pudding Poke Cake in your arsenal, get up! Don’t just stand there, get a move on! This is a great project for the next time the grandkids plan to pop by, you can have it pre-made and ready to top. When is your next meeting? Take this treat along and you are sure to win over a few new friends. You will likely want to have the recipe handy as well because they will all be asking for it. 

Then again, let’s be honest, you don’t truly need any reason at all to make this delicious cake – you are allowed to make it just for yourself! You deserve it. 

A word of advice, however – when you make this, if you are secretly wishing for some leftovers, this recipe will not do. You will need to make more. The first time I made this cake my husband didn’t get a piece. The second time we made it, I didn’t get one. Always be prepared to share, and never expect more for tomorrow. 

Love Cake? So Do We – Try These Out! 

• This Funfetti Sugar Cookie Cake is ALWAYS a fan favorite with my grandkids!
• The Italians know what they are doing when it comes to Chocolate Italian Cake.
• Coconut Cream Cheese Cake anyone? I think YES!
• Just in time for Halloween, these 13 Scary Halloween Cakes are so fun! 
• Fall is around the corner- be ready with these 13 Crafty Fall Cakes.

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* We’re sharing our favorite links from last week’s party at the beginning of today’s party.  Check them out and then keep scrolling down for the link party.  Happy Weekend!

Thanks for participating in the Best Recipes and DIY Projects Party last week!  We’re thrilled to share some of our favorite links from last week’s link party with you.

Spring has sprung, and Easter is just days away!  We were delighted to see some fun ways to feed out sugar cravings and enjoy some of Spring’s pretty colors in the link up.  We especially loved the ideas out there for candy barks.  Check out these five delicious recipes!

Chocolate Bunny Bark from This Silly Girl’s Life

Cinnamon Bear Chocolate Bark from My Name is Snickerdoodle

Easter Candy Chocolate Bark from Sweet & Savory

Macadamia Nut Easter Bark by Woman of Many Roles

Spring Candy Bark from Three Kids and a Fish

Now, let’s get this party started!

 Happy Weekend, everyone! We’re delighted that you came to our party. The link-up is live and ready for you to share your recipes, DIY projects and crafts, just make sure you follow these guidelines:

1. When you link up, you are giving us permission to feature your project and pictures on our blogs and social media with a link back to you.
2. We’ll feature our favorite projects from this weekend’s party at the beginning of next week’s link party.
3. Weekly favorites will also be pinned to our Link Party Favorites Board on Pinterest!
4. Add a text link back to the host blog.
5. You can link up any post you’ve created during this past week.
6. We’re excited about your handmade items, but this link party is limited to blog posts only. Please don’t linkup your Etsy shop.
7. Share the love and comment on two or more of the other projects that are linked up. We all love comments!

This party starts every Friday at 5 P.M. MST, and keeps going until the following Tuesday evening. Feel free to invite others to join in the fun!

Thanks for participating! Your Hosts,

Ruthie from Cooking With Ruthie, Jeni from Bakerette, Mandy from Mandy’s Recipe Box, Dan and Chris from Live Dan 330, and Deb, Tracy, and Sherri from Made From Pinterest

The post Best Recipes & DIY Projects Link Party #90 appeared first on TGIF - This Grandma is Fun.

You may know I have 5 daughters. Simple math shows that means six girls live in my house.

Six!!!

That’s alotta girls and alotta chocolate cravings.

It’s dangerous for me to keep a stash of chocolate around the house because I just eat it! So when the cravings get really fierce, it’s time to bake up something chocolatey.

Six girls don’t always agree on what form the chocolate should take, so it was time to find a way to satisfy everyone. Pinterest to the rescue! I found these Brookies from Mel’s Kitchen Cafe and knew that was exactly what I needed to try. A brownie and chocolate chip cookie in one tantalizing taste sensation? Sign me up!

I have to admit, I don’t really love making cookies because I don’t want to deal with baking batch after batch. So I was worried about these taking forever, but honestly we whipped up a batch in no time at all. The best part?? Everyone loved them! I think we’ve found a new way to satisfy the chocolate cravings in this house!

What do you do when the cravings hit? My cravings tend to lean a little more toward the peanut butter side of things, so I have a chocolate and peanut butter swirl cookie recipe at Forty Eighteen today.

Got a chocolate craving coming on? Here’s how you can whip up a batch of these brownie swirl chocolate chip cookies in no time!

Start with the brownie dough. Mix 10 Tablespoons of butter, 2/3 c sugar, and 2/3 c brown sugar with an electric mixer until it’s creamy. Then add the eggs and vanilla. Mix until it’s smooth and the color is light.

In a separate bowl, combine the flour, cocoa, baking soda, and salt. Mix these together with a whisk – this is easier and faster than sifting and gives you the same result. I love time savers! Add this gradually to the butter mixture and mix until it is completely combined.

Cover that dough and refrigerate it while you make the chocolate chip cookie dough.

This one starts exactly the same. Cream together 10 Tablespoons of butter, 2/3 c sugar, and 2/3 c brown sugar until it’s smooth and creamy. Then add 2 eggs and 1 tsp vanilla and keep mixing until it’s smooth and the color is light.

In a separate bowl, combine the dry ingredients (flour, baking soda, and salt), and use your whisk to sift them. Add this mixture gradually to the butter mixture with 1 1/2 cups of chocolate chips. Mix until completely combined, then pull the brownie dough out of the oven and grab your cookie scoop (about 1 Tb).

If you haven’t started preheating the oven yet, you should do that now. These need to bake at 350, so get it started heating up.

With your cookie scoop, make 12 balls of each dough. Now comes the fun part! Take a ball of each dough, press them together and roll into a ball. The brownie dough is really sticky, so be sure to prep your hands before you do this part. I just sprayed some cooking spray on my hands and it worked great.

When all 12 are on your pan, bake at 350 for 12-14 minutes. When you pull them out of the oven, they won’t look quite done. That’s perfect. If you cook them too long, they will be hard and crispy. Just let them sit on the pan for 2 more minutes before you transfer them to a wire rack to let them cool completely. Grab a glass of milk and your favorite book and enjoy!

Print

Brownie Swirl Chocolate Chip Cookies

A decadent brownie and sweet chocolate chip cookie all wrapped up in one taste sensation.

Course Dessert

Ingredients

• Brownie Batter:
• 10 Tablespoons butter softened
• 2/3 c sugar
• 2/3 c brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 c flour
• 1/2 c cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• Chocolate Chip Cookie Batter:
• 10 Tablespoons butter softened
• 2/3 c sugar
• 2/3 c brown sugar
• 1 tsp vanilla
• 2 eggs
• 2 1/4 c flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/4 c chocolate chips

Instructions

• Preheat oven to 350.
• Start with the brownie batter. Cream the butter and sugars. Add eggs and vanilla and beat the mixture until it's smooth and light in color.
• Mix the dry ingredients (flour, cocoa, baking soda, and salt) in a separate bowl. Whisk them together and then add gradually to the butter mixture. Mix until combined. Cover and refrigerate while you make the chocolate chip cookie dough.
• For the chocolate chip cookie dough, cream the butter and sugars. Add the vanilla and eggs and beat until the mixture is smooth and the color is light. In a separate bowl, mix the flour, baking soda, and salt. Add the dry ingredients and chocolate chips to the butter mixture gradually and mix until it's all combined.
• Using a cookie scoop (approx 1 Tb), scoop 12 balls of each dough. Using one of each dough, press the dough balls together and use your hands to roll them into a ball shape.
• Bake the cookies, in batches of one dozen, for 12-14 minutes. Remove them from the oven and allow to cool on the baking pan for two minutes before removing them to a wire rack to cool completely.

I love to be social, so connect with me on Instagram (my fave!), Pinterest, Facebook, Twitter, or Google+.

Here are a few more ways we love to enjoy our chocolate:

We love rice krispie treats, so naturally we had to kick them up a notch or two with this fun Chocolate-Dipped Mickey Treat.

This Heavenly Hot Fudge is to die for. Seriously so good. Great on ice cream, cheesecake, and anything you like to drizzle fabulous chocolate all over.

Cheesecake is my weakness, and this Chocolate Mousse Cheesecake Pie is just as amazing as it sounds.

This awesome post has been shared with Whipperberry!

The post Brownie Swirl Chocolate Chip Cookies appeared first on TGIF - This Grandma is Fun.

Valentine Glitter and Stripes Wall Art

Cupid’s Arrow Love Letters

Valentine’s Day Banner

Clothespin Heart Wreath

Valentine Printable (Free!)

XOXO Valentine Decor

Stitched Heart Garland

Valentine’s Day Votive

Valentine Subway Art (printable)

Felt Heart Garland

Marbled Valentine Ring Dish

Stitched Valentine Treat Bag

Click here to see thirteen more fun ideas for Valentine’s Day.

The post 25 of Our Best Valentine Ideas! appeared first on TGIF - This Grandma is Fun.

Valentine Pop Top Cans

O-Fish-al Valentines

Heart Attack (Free Printables!)

Valentine Candy Dish

Valentine Chocolate Box

Valentine Popcorn Snack Mix

Sprinkle Rimmed Milk Glass

Valentine Suckers

Crazy For You Cake

Chocolate Heart Cups

Soda Valentines

Popcorn Valentines

Happy Valentine’s Day!  Click on the picture below to see the

The post More of our Favorite Ideas for Valentine’s Day appeared first on TGIF - This Grandma is Fun.

Chocolate chip cookies and bars are probably one of my absolute favorite desserts and they come in so many different variations. I absolutely fell in love with this recipe I pinned to my Dessert board from So Festive!

Since it is Valentine’s Day, I definitely wanted to add a little of the holiday color into the bars so I decided to take the recipe and turn it red. Then, after they baked, I cut them into hearts versus bars. Other than that, I kept almost everything else the same.

Ingredients for Red Velvet Blondies:

1 cup butter, softened
1 cup brown sugar
3/4 cup sugar
1 tsp vanilla extract
2 eggs
3 cups flour
3/4 tsp salt
3/4 tsp baking soda
1 tsp red food coloring
1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips

Let’s Make It:

1) Preheat oven to 350 degrees. Lightly spray a 9×13 baking pan with nonstick cooking spray. Set aside.

2) In a large bowl, cream together butter and sugars. Add in vanilla and mix well. Add in eggs, one at a time.

3) In a separate bowl, combine flour, salt and baking soda. Slowly add to the butter mixture letting each prior addition incorporate before adding more. Slowly add red food coloring until desired color is reached. Fold in semi-sweet chocolate chips.

4) Spread batter into the prepared pan. Top with 1/2 cup of milk chocolate chips.

5) Bake in preheated oven for 20 minutes or until golden on top. Let cool before using cookie cutters to slice.

So, I am not going to admit how many of these Red Velvet Blondies I ate during my photo shoot. Let’s just say that the family asked me to make them again so they could have more than one. I had tried other chocolate chip cookie bars before {we call them blondies because they are a lot like brownies} and this one was definitely the best. I loved the amount of chocolate chips and how soft they turned out. Just perfection.

I hope you will come visit me to find out what else the four of us at Just Us Four have been up to recently. You’ll find lots of delicious recipes and even a few crafts thrown in. Of course, you can also see what I am crushing on or making by following me on Pinterest and Instagram.

Some of my most popular recipes right now include {you can click on the picture to visit}:

This awesome post has been shared with Home Stories A to Z and Living Well Spending Less.

The post Red Velvet Blondies appeared first on TGIF - This Grandma is Fun.

Last month I threw a Bloggers Thanksgiving for the second year in a row. It’s wonderful cause we all bring amazing dishes and then after taking pictures we get to EAT and enjoy the amazing food. One of my favorites was this Chocolate Turtle Pie from Creations by Kara (one of my oldest blogging friends, I adore her and her recipes)!

Both recipes start in a pre-baked pie crust, you can buy one, but I have a great basic pie crust recipe that I love, and have never had a problem with! Some people are all butter, some are all shortening, but I’m a half and half fan for a flaky crust that tastes great, and is pretty sturdy.

Print

Chocolate Turtle Pie

Course Dessert

Cuisine American

Author Ashlee Marie

Ingredients

• 1 9 ″ pie shell baked & cooled
• 2 Tbsp dark and semi sweet chocolate wafers
• 1 Tbsp butter
• 1 C peanuts chopped
• 1 1/2-2 C Caramel Sauce
• 6 oz dark and semi sweet chocolate wafers
• 2 Tbsp butter
• 16 oz Stabilized Whipped Cream 2 C cream, whipped

Instructions

• Melt the 2 Tbsp of chocolate and 1 Tbsp of butter in the microwave and stir smooth (don't over cook).
• Spread the chocolate over the bottom of the cooked crust and let it set.
• Sprinkle the chopped peanuts evenly over the bottom of the crust
• Warm the caramel and pour it over the peanuts.
• Melt the rest of the chocolate and butter, and stir smooth, let it cool a bit.
• Stir the chocolate into HALF of the stabilized whipped cream and let it set
• Cover with the rest of the whipped cream and top with chocolate curls or more chopped peanuts.
• keep the pie refridgerated

So here is how I changed the recipe:

Chocolate – Kara uses chocolate chips, but I’m a huge chocolate snob. Chocolate chips aren’t made to melt well, they have an ingredient that’s made to help them hold their shape at high heats (so they still look like chips in cookies) so I use chocolate wafers, made for melting and baking. I’m also a big fan of mixing chocolates, using more than one brand/flavor.

Caramel – Kara melts caramel squares and milk/cream together for her caramel layer. It’s a GREAT way to get a delicious thick caramel, but I didn’t have any caramels on hand and I DID have my Caramel sauce in the fridge (I always have a ton in the fridge) so I heated it up and poured it in, Mmmmmm, worked great.

Whipping Cream – I love fresh whipped cream and I am not a fan of cool whip. If you’re going to swap fresh whipped cream out for cool whip in recipes you need to stabilize it so it doesn’t just deflate in the recipe. It’s another step AND it changes the texture (a bit thicker) from hers, but since my husband and kids didn’t try the original they didn’t notice at all. I missed the creamier texture so I’ll probably just go with cool whip in the chocolate layer next time but stick with fresh whipped cream for the topping.

I hope you enjoyed this recipe and I hope you check out some of these others! It’s that time of year, I’m making tons of goodies and treats! Some for me… and SOME for neighbors and friends!

Thanks so much Ashlee for this scrumptious Chocolate Turtle Pie recipe.  It is definitely going on my Christmas-to-make list!

If you liked this recipe of Ashlee’s, check these out!

Sandies aka Mexican Wedding Cookies | English Toffee aka Almond Roca | Classic Sugar Cookies

This amazing post has been shared with Tatertots and Jello and Living Well Spending Less!

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I’m Marye from Restless Chipotle and you probably should know right up front that if it’s chocolate I am all in!

Chocolate covered cherries are a Christmas treat for me. I know some people think of them being Valentine’s Day related but my mom always bought a box of them the day after Thanksgiving. I loved the way that the cherry gooey stuff gushed over your mouth when you bit into one.  I still do.

As I was scrolling through Pinterest, desperately trying to convince myself that I was getting ideas for the holidays rather than ignoring the fact that my bedroom could be on an episode of Hoarders, I saw some gorgeous white chocolate  covered cherries from Dieting Direction . I loved the way they looked but they were made with fresh cherries and that wasn’t going to work for me.

I finally found the kind of cherries I was looking for on Tastes of Lizzy T’s  which is one of my favorite blogs. It’s a mother-daughter team and I just identify with so much of what they write! The Amish Chocolate Covered Cherries were exactly what I was looking for and I figured it would be relatively easy to switch the chocolate for white chocolate.

Homemade chocolate covered cherries are easy to make and they will get you a lot of homemade gift points at Christmastime just because they are so pretty. I usually dip them once, let them set, and then dip again just to make sure that they have a good thick coating of chocolate on them. You can even make a white chocolate coating and then following it with milk or dark chocolate – be creative!  Sprinkles, edible glitter, and colored sugar are all pretty ways to finish the cherries off, too.

Here’s my best hint, by the way – melt the chocolate in a small juice glass. You’ll use less chocolate and it’s easier when it comes to dipping the cherries. You can’t get them totally covered in a bowl.

White Chocolate Covered Cherries

Ingredients
10 ounce jar Maraschino Cherries with stems
4 tablespoons unsalted butter at room temperature.
1 pound white chocolate melts
4 cups Confectioner’s sugar
Sprinkles of choice for decorating

Instructions
•    Drain the Maraschino Cherries reserving ¼ cup of the juice.
•    Mix 3 cups of the Confectioner’s sugar, the butter, and the reserved juice.
•    Add enough of the last cup of Confectioner’s sugar to make a soft dough.
•    Refrigerate for 20 minutes.
•    Roll the Confectioner’s dough in 1-inch balls.
•    Flatten the balls and use the flattened dough to completely cover the cherry.
•    Refrigerate the dough  covered cherries for 20 minutes.
•    Meanwhile melt the chocolate according to the directions on the back of the package. I use the microwave.
•    Holding the dough  covered cherry by the stem dip it into the melted chocolate, allowing the excess to drip off.
•    Place on a baking sheet that’s been covered with silpat or waxed paper.
•    Repeat with the remaining cherries.
•    Allow the chocolate to set and then dip again.
•    Sprinkle with edible glitter or your favorite sprinkles.
•    Store in an airtight container.

If you loved these White Chocolate Covered Cherries you might also like these…

Click on the picture for the recipes!

Catch me on Social Media!
Facebook –  https://www.facebook.com/RestlessChipotle
Pinterest – https://www.pinterest.com/maryeaudet/
Twitter – https://twitter.com/MaryeAudet

Thanks so much Marye!  Chocolate Covered Cherries are a Christmas tradition in our house too.  I can’t remember a Christmas without them and now I am going to make these myself!

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As the Holiday Season rapidly approaches this year, I am thoroughly enjoying how stress free my life is compared to last year. You see, last year, my oldest married her sweetheart two days after Christmas. While I was thrilled for the two of them and loved everything that went into my first child getting married, the timing couldn’t have been worse. Even a year later, it is hard for me to put into words what the holidays were like for me last year.

I was up to my eyeballs in wedding decor, budgets, invites, menus, cakes, dresses, photos, dj’s……. I actually turned some of that madness into an 18 part blog series “Gorgeous Weddings on a Budget.” If it had been up to me, I would have focused on nothing but the wedding but since I had 5 other children still at home expecting a normal Thanksgiving and Christmas, I did the best I could. It wasn’t up to par with normal years, but it was still half decent.

I wish I would have thought of these quick little pie bites last year when I needed some solutions to my standard holiday baking. I guess all my original thinking skills during that time were taken up in a different venue.
These little gems of decadence make the perfect little bites to toss in your pie hole. Plus, how can you go wrong with a dessert that only takes TWO ingredients to make??? If you want to make them even more pie-like, don’t hesitate to drop of dollop of whipped cream on top of them first. I wish I could honestly claim that since they are bite sized, they have no calories. Let’s just pretend it is true. I won’t tell anyone if you don’t!

Nutella Pie Bites – makes 38 bites
recipe by My Kitchen Escapades

1 box refrigerated pie crusts (2 pie crusts total)
1 jar Nutella

1. Preheat oven to 425 degrees. Unroll the pie crusts on a surface lightly dusted with flour. Using a 2 inch round cutter, cut out circles from the dough. Knead together the scraps, roll them out and cut more circles. Place a dollop of Nutella in the center of each dough circle. I found using 2 butter knives worked best for that task.

2. Dip your finger in some water and run it around the outside of each circle to slightly moisten the edge. To form the square, pinch the opposite side of the circle to form two corners of the square. The turn it 90 degrees and pinch the opposite sides once more to form the square. Make sure you pinch them firmly or they will pop back open when they bake.

3. If desired, brush the dough with a bit of beaten egg to help give the finished product more color and shine. Bake for 9-10 minutes, or until the bites are golden brown. Remove from the pan to cool. You can serve them plain or with a small dollop of whipped cream on top.

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 This amazing idea has been shared with Whipperberry

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As with most families that have married children, the holidays  need to be shared with both sides of the family.  This is the year where our kids will be spending Christmas with their spouse’s family so instead of having everyone home for Christmas, they will all be home for Thanksgiving.  For which I am grateful!

While they are here, we will be doing some Christmas related things.  I have three little grandsons, two of which are old enough to cook and make crafts so on to Pinterest I went to find some activities to do while they are here.  I was so excited when I found this pin from Sweet Rose Studio for these Pretzel Christmas Trees.

They turned out to be so, so easy and look so Christmasy!

Only three items are needed to make these which are the thick pretzel sticks.  I used the Snyder’s brand of pretzels.  You’ll also need some white and green (or even red!) candy melts and whatever sprinkles strike your fancy!

On some parchment paper or wax paper, lay your pretzel sticks about 6 inches away from each other.  In a microwave safe bowl, melt your candy melts until there are no lumps. Very important!  If there are lumps and you are going to use a ziploc bag, the lumps will get stuck and you will start to squeeze harder to get them out and then will end up having blobs on your trees.  Just trust me on this one!  Yeah, I did it multiple times. Sigh.

Spoon the melted candy melts into either a sandwich size ziploc bag or a decorator frosting bag.   If you are using a ziploc bag, cut off a corner at the bottom.

Starting at the top, squeeze the melted candy and moving sideways across the pretzel, squeeze out the “branches” starting smaller and getting longer as you go down.

Sprinkle your desired sprinkles while the candy is still melted and then let cool which doesn’t take very long at all!  Which is a good thing, because my grandsons are going to want to eat these right away!

On the trees where it looks like I’ve sprinkled some snow, like the picture above, it is just ground coconut that I got from Winco. Great effect right?

You can go crazy with all the possibilities with these trees.  I hope you make some with your family too!

This Pin Rocks!

This awesome post has been shared with: Living Well Spending Less and Whipperberry

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