Pretzel-Toffee Blondies

Pretzel-Toffee Blondies
Source: Betty Crocker Ultimate Holiday Cookbook 
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Makes: 16 servings
Prep Time: 15 minutes
Total Time: 1 hour 45 minutes

Ingredients:
1/2 cup butter or margarine, melted
1 cup packed brown sugar
1 teaspoon vanilla
1/4 tsp salt
1 egg
1 cup all-purpose flour
22 small pretzel twists, chopped (1/2 cup)
12 chocolate-covered small pretzel twists, chopped (1/2 cup)
4 bars (1/4 oz each) chocolate-covered English toffee candy, unwrapped, chopped

Instructions:
1. Heat oven to 350 degrees. Spray a 8-inch square pan with cooking spray. In a medium bowl, stir butter and brown sugar with spoon until blended. Add vanilla, salt and egg; stir with wire whisk until blended. Stir in flour until blended. Stir in both pretzels and toffee candy. Pour into pan and spread to fill.
2. Bake 24-26 minutes or until set and toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack, about 1 hour.  Cut into 4 rows by 4 rows. Store loosely covered.

Pretzel-Toffee Blondies

Smore Cake Pops

Since cake pops are getting so popular, I wanted to make some as a dessert to bring to my a BBQ party my cousin was having. My mom and I combined a few recipes to make this smore cake pop recipe. They take a bit of time and work but they turned out to be a crowd pleaser! (sorry for the bad pictures -- I was in a hurry)

Smore Cake Pops
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Makes: 30-35 cake pops
Bake Time: 25-30 min
Cool/Wait Time: 3 hours

Ingredients:
1 1/8 cup graham cracker crumbs (for cake)
1 1/2 cup graham cracker crumbs (for finishing decoration)
1 package white cake mix (regular size)
2 tablespoons sugar
1 1/2 cups water
2 egg whites
4 tablespoons canola oil
3/4 cup marshmallow creme
1 bag (14 ounces)  milk chocolate coating wafers
lollipop sticks
1 package of mini marshmallows

Instructions:
1. Preheat oven to 325 degrees. In a large bowl, beat crumbs, cake mix, sugar, water, egg whites, and oil for 2 minutes.
2. Pour into a 13X9-inch baking pan and bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Let cool completely.
3. Crumble cake into large bowl. Add marshmallow creme; mix until well blended. You may need to add more marshmallow until cake can be molded easily. Shape into 1-inch balls. Refrigerate 2 hours. 
4. Melt coating wafers as directed on package. For each cake pop, push the end of the lollipop stick through a mini marshmallow about a half inch down to create a base for the cake. Then, dip the same end of the stick into the melted coating. Insert dipped end of lollipop stick halfway into cake ball. Let stand until the coating is set.
5. Dip each cake pop into melted coating. Shake gently to remove excess coating. Roll cake pops in graham cracker crumbs.
6. Place cake pops in Styrofoam blocks. Let stand until coating is set. 

TIP:

Steps 4 and 5 are the hardest parts. It helps to have a partner to help you with these steps. My brother, Luke, put the cake on the sticks, while I dipped them in the chocolate. If the cake gets too warm, they will fall apart when you try to put it on the pop or dip it. If this starts to happen, keep them in the freezer until you're ready to use them to keep them firm!

Step 4

Smore Cake Pop

Cloverleaf Cookies

Cloverleaf Cookies
Source: Best of Country Cookies Cookbook
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Prep: 10 min (refrigerate dough for 2 hours)
Bake: 10-12 minutes
Makes: 5 dozen

Ingredients:
1/2 cup butter or margarine, softened
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup miniature semisweet chocolate chips
1/4 cup chunky peanut butter
1 ounce unsweetened chocolate, melted and cooled

Instructions:
1. In a mixing bowl, cream butter, shortening and sugars. Beat in egg and vanilla.
2. Combine flour, baking soda and salt; gradually add to the creamed mixture. 
3. Divide dough into thirds. Add chocolate chips to one portion, peanut butter to another and melted chocolate to the third portion.
4. Cover and refrigerate for 2 hours or until firm. Roll 1/2 teaspoonfuls of dough into balls. For each cookie, place three balls (one of each dough) with edges touching on ungreased baking sheets to form a cloverleaf. Place cookies 2 inches apart. 
5. Bake at 375 degrees for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

Cloverleaf Cookies

Chocolate Chip Cookie Dough Truffles

My mom got me "The Cookie Dough Lover's Cookbook" for Christmas. (You can buy a copy of the book off of Amazon here.)  I finally had some time to try a recipe from it and these truffles were delicious and didn't require baking!

Chocolate Chip Cookie Dough Truffles
Source: The Cookie Dough Lover's Cookbook by Lindsay Landis
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Active Time: 1 hour
Total Time: 2 hours
Makes: about 30 truffles

Ingredients:
**Cookie Dough**
1 stick (1/2 cup) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tbsp milk or cream
1/2 tsp vanilla extract
1- 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup mini semisweet chocolate chips
**Chocolate Coating**
8 ounces dark-chocolate candy coating

Instructions:
1. In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated  Stir in chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.
2. Form dough into 1-inch balls and arrange them on baking sheets lined with parchment paper. Place sheets in the freezer for at least 15 minutes. Meanwhile, melt chocolate candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip truffles one at a time in candy coating to cover. Tap fork on the edge of the bowl to shake off excess coating, and return truffles to baking sheets to set.
3. Refrigerated in an airtight container, truffles will keep for up to 1 week.

Chocolate Chip Cookie Dough Truffles

Chocolate Peanut Butter Banana Smoothie

This is a really simple recipe for a snack or breakfast because the protein in the Greek yogurt will keep you full for a while. You can adjust the measurements to how you like it. If you like peanut butter, add more. If you want it to be thicker, add less milk but more ice. Experiment until you find the right proportions for you! Enjoy! :)

Chocolate Peanut Butter Banana Smoothie
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Prep: 5 minutes
Makes: 1 serving

Ingredients:
1 large banana
2 tablespoons peanut butter
1/2 cup (4 oz) of Oikos chocolate Greek Yogurt
1/4 skim milk
3 ice cubes

Instructions:
1. Place banana, peanut butter, Greek yogurt, milk, and ice cubes in blender and blend until smooth.

Chocolate Peanut Butter Banana Smoothie

Chocolate Peanut Butter Banana Smoothie