John’s Cookbook – Page 11 – Milk ‘N Cookies Fudge

I asked my little sous chef what he was in the mood to make today – and he picked FUDGE – and really – I am not mad about that at all – after all, what’s not to love about fudge? It’s basically frosting in a more solid, easier to eat forma – and since frosting is my all time fave I am on board!

Milk N Cookies Fudge
(Recipe courtesy of Delish)

Ingredients
3 c. white chocolate chips
1 tbsp. butter
pinch of kosher salt
1 tsp. pure vanilla extract
1 c. sweetened condensed milk
1 1/2 c. marshmallow Fluff
1 c. mini chocolate chip cookies
1 c. crushed mini chocolate chip cookies
1/2 c. mini chocolate chips

Directions
–Line square (8″-x-8” or 9″-x-9”) baking pan with parchment paper then grease with cooking spray.
In a small saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, butter, vanilla and salt. Cook, stirring often, until melted and smooth.
-Reduce heat to medium-low and add marshmallow fluff. Stir until melted.
–Remove from heat and immediately stir in mini chocolate chips and mini chocolate chip cookies.
Pour mixture into prepared baking pan and immediately press whole mini chocolate chip cookies into fudge.
-Refrigerate until firm, 2 to 3 hours, then slice into squares.g

 

 

Easy to make? Check

Super sweet? Check

Delicious to eat? Check! Oh – and it earned a thumbs up from my little man – a win-win!

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Patriotic Puppy Chow – An Easy (and Delicious!) Red, White & Blue Treat!

John recently attended a kids cooking class at a local grocery store near us – it was geared towards aged 4-7 and “red white and blue” themed – so they made patriotic, kid-friendly treats, including a super awesome Patriotic Puppy Chow – it was so good in fact, that I decided to make it again this past weekend for the 4th of July!

Patriotic Puppy Chow
Ingredients
Red
1 cup red (vanilla flavored) candy wafers
3 Tbl. vegetable oil
3/4 cup Duncan Hines strawberry cake mix
4-5 cups Rice Chex cereal
1/2 cup powdered sugar
White
1 cup red (vanilla flavored) candy wafers
3 Tbl. vegetable oil
3/4 cup Duncan Hines white cake mix
4-5 cups Rice Chex cereal
1/2 cup powdered sugar
Blue
1 cup red (vanilla flavored) candy wafers
3 Tbl. vegetable oil
3/4 cup Duncan Hines white cake mix
4-5 cups Rice Chex cereal
1/2 cup powdered sugar

Directions
1. Melt Candy wafers in microwave safe bowl
2. Whisk in the vegetable oil
3. Add the cake mix – stir until smooth
4. Pour the wafer mixture over 4-5 cups of Rice Chex and stir lightly until cereal is evenly covered
5. Pour into a large ziploc bag, add the powdered sugar and shake until evenly coated
6. Repeat the process with the white and blue as well – and then combine all three colors

*If you can’t find colored candy wafers you can use white chocolate chips and food coloring instead

The kids loved helping me with this, and while I didn’t get any pictures of the finished product, I can assure you – it was delicious!

John’s Cookbook – Page 10 – Golden Grahams S’mores Bars

Golden Grahams S’mores Bars
(Recipe Courtesy of Just So Tasty)

Ingredients
5 cups mini marshmallows
1 1/2 cups milk chocolate chips
5 tablespoons butter , or margarine
1/4 cup corn syrup*
7 cups Golden Grahams
1 cup mini marshmallows

Instructions
1. Butter/grease a 9×13 inch baking pan.
2. Add 5 cups marshmallows, milk chocolate, butter, and corn syrup to a large sauce pan.
3. Melt the mixture together over low heat while gently stirring with a rubber spatula.
4. Once melted remove from the heat and immediately stir in the cereal and remaining cup of marshmallows. It will be very sticky.
5. Spoon the batter into the prepared pan and flatten down using the back of your spatula (lightly greasing the spatula can help).
6. Allow to harden at room temperature for 60 minutes before cutting into squares.

Recipe Notes
*If you don’t have corn syrup use 1/4 cup of sugar and 1 tablespoon of water instead.

**Store bars in an airtight container at room temperature. I don’t recommend storing them in the fridge because they can get too hard.

As you can see, John loved making these (and eating them!). No-bake recipes are not only perfect for little ones to help with, but they are also awesome on a hot summer day when you don’t want to turn on the oven!

This recipe in particular is perfect for when your child has been BEGGING you for a fire to roast marshmallows and make s’mores – but the dang weather just won’t cooperate (rain for days ugh!)

Brookies – A Perfect Marriage Of Two Amazing Desserts

The other day I was just dying for some cookies. But, I was also really in the mood for a brownie – dilemma, right? WRONG – enter – the BROOKIE. If you have never heard of it before, the brookie is a brownie/cookie bar that basically gives you the best of both worlds (both the cookie and brownie worlds that is!)

So I set to baking right away:

To-Die-For-Brookies
(Recipe courtesy of Debbie Net)
Ingredients
Brownie Layer:
1/2 cup butter, melted
1 cup sugar
1 tsp vanilla extract
2 eggs
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp salt

Cookie Layer:
1/2 cup butter, softened
1/2 cup light brown sugar
1/4 cup sugar
1/2 tsp vanilla exract
1 egg
1-1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips

Directions
-Preheat oven to 350° F. Grease a 9″ x 13″ baking pan.

Brownie Layer:
-In a small bowl, whisk together 1/2 cup flour, 1/4 tsp baking powder, and 1/8 tsp salt; set aside.
-In a large bowl, combine 1/2 cup melted butter, 1 cup white sugar, and 1 teaspoon of vanilla extract; stir mixture until it is well combined. Add 2 eggs and beat well. Stir in the cocoa powder until it is well combined. Add the flour mixture, stirring well until all ingredients are thoroughly combined. Pour the brownie batter into the prepared pan.

Cookie Layer:
-In a medium bowl, whisk together 1-1/4 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt; set aside.
-In a large bowl, beat together 1/2 cup softened butter, the light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract; continue beating until mixture is creamy. Add 1 egg; beat about 2 more minutes until the mixture is light and creamy.
-Gradually stir the flour mixture into the butter mixture until the dough is combined. Stir in the chocolate chips and chopped nuts. Carefully spread the cookie dough over the brownie layer in the baking pan.
-Bake in the preheated oven, about 20 to 25 minutes, or until a wooden toothpick inserted into the center of the brookies comes out clean. Cool completely; cut into bars.

I love recipes where I have everything in my pantry already, and luckily this one fit the bill! I threw them together and in no time I was enjoying these warm from the oven!

They turned out great, the only thing I wish is that the brownie flavor came out a little more, it sort of gets overpowered by the cookie portion, but otherwise these were great!

John’s Cookbook – Page 9 – Peanut Butter Popcorn “Cake”

Peanut Butter Popcorn “Cake”
(Recipe Courtesy of Glitter On A Dime)

Ingredients
12 oz package marshmallows
6 Tbsp butter
1/2 cup peanut butter
5 oz bag of butter popcorn (10 cups)
1 cup Reese’s Pieces candy

Directions
-Melt the butter and peanut butter together in the microwave for 45 seconds
-Add the marshmallows and toss to coat. Microwave for another minute or until the marshmallows are melted
-Add the popcorn and mix well.

-Let the mixture COOL a little and then add the Reese’s Pieces candies (You don’t want to add them too soon because they will melt!)
-Stir in the candy and press the mixture into a GREASED bundt pan
-Let it set for at least 15 minutes before turning it onto a serving plate. You can press some sprinkles into the top of the cake if you desire.

My little sous chef had just woken up from a nap when I was getting ready to make this – hence his sassy little face in the one pic. But – he was on board once he realized there was peanut butter involved!

Truth be told – I did NOT have enough popcorn for this – I thought I had plain popcorn but it was White Cheddar – which I did NOT think would mesh well with the other ingredients, so I decided to use some plain popcorn I had, along with honey nut cheerios – it turned out basically like rice krispie treats with peanut butter, and I really enjoyed it! It looks so fancy too in the bundt pan – an easy no bake treat!

WARNING! Serious PB Lovers Only: Chocolate Peanut Butter Poke Cake

I have been wanting to make this one for a WHILE – but I knew that it wasn’t something I could just randomly make for my husband & me – it looked insanely intense – so I waited until we had an occasion to bring a dessert to. Luckily, our friend recently celebrated his birthday, so I decided to whip this up to celebrate!

Chocolate Peanut Butter Poke Cake
(Recipe Courtesy of Delish)

INGREDIENTS
FOR THE CAKE
1 box devil’s food cake, plus ingredients called for on box
2 c. peanut butter, melted
1 c. chopped Reese’s Peanut Butter Cups
1 c. Reese’s Pieces
FOR THE PEANUT BUTTER FROSTING
1 c. peanut butter
10 tbsp. unsalted butter, softened to room temperature
2 c. powdered sugar
2 tsp. pure vanilla extract
1/4 tsp. kosher salt
2 tbsp. heavy cream

DIRECTIONS
Bake cake: Preheat oven to 350°. Line a 9″-x-13″ pan with parchment paper and grease with cooking spray. Prepare cake batter according to package instructions and pour into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let cake cool completely.
Using the back of a wooden spoon, poke holes all over cake. Pour melted peanut butter over the entire cake, filling the holes. Set aside.
Make frosting: In a large bowl, using an electric mixer, cream together peanut butter and butter. Add powdered sugar, vanilla, and salt and beat until light and fluffy. Gradually beat in cream to loosen frosting, if needed.
Spread frosting all over the top of the cake. Top with chopped Reese’s Peanut Butter Cups and Reese’s Pieces.

As I had predicted, this cake was INTENSE – the peanut butter both in the cake and on top in the frosting is super rich, and the chocolate cake flavor almost gets lost alongside all the PB-ness (which – for me is no issue, I don’t really care for chocolate cake by itself, but if you’re looking to have that choco-y flavor, it’s really not there in this one)

That being said, OF COURSE I loved it, and so did my husband, son and our friends – the fluffy frosting against the toppings and cake is a great blend of textures, and while it may be intense, it’s also tasty!

I HIGHLY recommend you have some milk on hand when you go to tackle this bad boy – trust me, it’s the perfect compliment!

John’s Cookbook – Page 5 – S’mores Dip

The snow is melting, the sun is shining, and Spring is here! It may not feel like it for sure yet, but warmer weather is on its way, and I for one can’t wait to get out there and enjoy it. Admittedly, I am NOT much of an outdoor girl AT ALL – BUT – when you have kids that have been cooped up inside for the past several years (months really – but feels like years), you gotta embrace the wonder that is the great outdoors

One of the best things about warmer weather is having campfires and roasting marshmallows for S’mores. It may not be S’more weather yet – but it is S’more dip weather (which – is really anytime!)

S’more’s Dip
(Recipe Courtesy of Wine & Glue)

Ingredients
8 oz cream cheese room temperature
1 cup powdered sugar
1 cup fudge sauce
7 1/2 oz marshmallow cream
1 tsp vanilla

graham cracker sticks for dipping
mini chocolate chips/marshmallow bits for topping

Instructions
In a large bowl, blend together with a handheld mixer: the cream cheese, powdered sugar, fudge sauce, marshmallow creme and vanilla until smooth

Transfer to a serving bowl, top with mini chocolate chips and marshmallow bits and serve with graham crackers

John’s favorite part? Anything marshmallow related – he loved the fluff, and the tiny little marshmallows blew his mind!

He looks oddly like the Joker while “taste-testing” the ingredients

DIPPPPPPPPPP – so good!

As with most dips – this wasn’t exactly hard to make, and I love the idea of a dippable S’more!

It was enjoyed by all, big and small – and while it was great, it just made me want a REAL s’more even more! Still – a worthy winter time substitute, and I personally enjoyed it right off the spoon (no graham crackers needed!)