Tag Archives: white chocolate

No-Bake Cereal Bars – Perfect For Breakfast On The Go

22 Mar

First things first – important announcement – I AM AN AUNTIE! My beautiful niece was born last week, and I can’t WAIT to meet her – we are headed there this weekend, and I am SO EXCITED!

Normally I would make a meal or two and some cookies or something and bring it all over for the new family – but since they live 4 hours away, transporting perishable food wasn’t really something I was prepared to deal with – so of course the next best thing would be to do some major baking for them, right? Cookies are great – but what about cookie bars, scones, brownies, and cereal bars – because 4 things are way better than 1, right? Needless to say – I had my hands full getting this all together. First thing I made was the one that would easily freeze and keep the longest – the No Bake Cereal Bars

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Strangely enough, my little sous chef originally had no interest in helping me (which is rare!). When it was time to make the bars he was preoccupied (Play-doh) and only ran to my assistance when I said the magic word  – CHOCOLATE  and I can’t blame him – that is my magic word too!

No Bake Cereal Bars (Recipe Courtesy of Buzzfeed Tasty)
INGREDIENTS
½ cup honey
¼ cup peanut butter
3 cups toasted oat cereal
1 cup yogurt chips (save ½ cup for melting)
½ cup unsalted toasted almonds, chopped
½ cup dried cranberries
1 teaspoon coconut oil (optional)

PREPARATION
1. In a bowl, mix honey with peanut butter. Microwave for 45 seconds, stirring every 15 seconds, or until melted.
2. In a large bowl, combine oat cereal, ½ of the yogurt chips (save the other half for later), chopped almonds, and dried cranberries.
3. Pour the melted honey mixture into the bowl and stir until well mixed.
4. Pour into an 8×8 baking pan lined with parchment paper, and gently flatten the mixture evenly around the pan.
5. Freeze for 30 minutes, or until the mixture has hardened enough to cut it into 8 pieces.
6. Melt the other half of the yogurt chips in the microwave for 15 seconds at a time, until melted. (Optional: adding 1 tsp of coconut oil will help with the melting process)
7. Dip the bottom of the bars in the melted yogurt chips and place on a piece of parchment paper. Freeze for another 15 minutes.
8. Wrap each bar in parchment paper & store in the refrigerator or freezer for up to 3 months.
9. Enjoy!

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NOTES: As with most recipes, I figured “why not double it?” – have some for us to keep here at home and then give some to my brother and sister in law.

The only thing I would actually change about this recipe is they didn’t stick together super well (the white chocolate coating on the bottom helped!) – so I might use a bit more of the honey/peanut butter mix next time to help everything stay together and maintain bar form more easily

Also. The recipe calls for “yogurt chips” What the hell is a yogurt chip I mean really?? I searched all over the grocery store – and even asked the grocery manager – who had never even heard of them. Just – ok. So – I substituted white chocolate for the dipping, and then a mix of white chocolate and mini semi sweet chips in the bars

You can really customize these to your liking – different cereals, dried fruits, and chocolates can easily be substituted in. As is – I really like the flavor though – they turned out pretty well, and I would definitely make them again!

Easy to make, and even easier to grab on the way to work for breakfast – or in my in laws case – easy to eat one handed while the baby is asleep on your other arm

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I actually managed to not make a huge mess with the dipping (normally me plus melted chocolate is a disaster – so if even I can make these look good, you can too!)

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Easy, No Bake “Reindeer Bait” Is The Perfect Christmas Treat

21 Dec

These days, my Facebook feed is mostly composed of food videos – you know the ones – that have cutesy music in the background and take you through a recipe in under a minute and make it look not only delicious – but easy and super enticing? I try not to be so easily taken in by a flashy video – but I have to admit – I love a good recipe – and enjoy watching these types of videos. I don’t often end up making them in real life, but this one was too good to pass up. I had already done a ton of Christmas Cookie Baking – so the fact that this one didn’t involve the oven sealed the deal for me – to the store I went to pick up the few ingredients I didn’t already have on hand for this delicious Reindeer Bait!

Reindeer Bait
(Recipe Courtesy of Delish)

Ingredients
3 c. corn chex
2 c. wheat chex
2 c. mini pretzels
2 c. mini marshmallows
1 c. red and green M&Ms
20 oz. white chocolate
Red and green sprinkles, for garnish

Directions
-In a large bowl, mix together Corn Chex, Wheat Chex, pretzels, mini marshmallows, and M&Ms.
-Melt white chocolate and pour over mixture. Stir until fully coated.
-Transfer mixture to a parchment-lined baking sheet or dish and top with sprinkles, then refrigerate until firm, 1 hour.
-Break up into bite-size pieces and serve
**There should be a final step of this recipe – “Try not to eat the whole thing in one sitting”**

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I picked this recipe in part because I knew it was one my son could easily help with – he really enjoyed measuring the ingredients and stirring them up

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While he stirred the dry stuff, I melted the white chocolate and then mixed it all together into a gorgeous blob

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Adding the sprinkles was his favorite part – he kept asking “now?” with the sprinkles poised over the pan. He did a great job making it extra festive

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The finished product was enjoyed by all!

This recipe was easy to put together and the end result was delicious – the only thing I changed was I added some Craisins I happened to have on hand, but you could really add just about anything to it – nuts, raisins, Reese’s Pieces instead of M&M’s, or you could change up the candy and sprinkle colors depending on the season/holiday you’re making it for

Well – it’s Thursday – and I seriously doubt this “Reindeer Bait” will make it to the weekend – much less Monday (Christmas) – so I hope the reindeer don’t mind if we leave them carrots and extra cookies instead!

4th Of July Sweets (Because It’s Not A Holiday Without Desserts!)

5 Jul

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Hope everyone had a great time celebrating our Nation and all that makes it great yesterday! 4th of July is the perfect holiday for grilling, hanging with friends, and having fun – which is exactly what we did! We went over to a friends house have a little cookout – and I brought the desserts. Yes – desserts plural. I made 3 desserts and I am not ashamed of it – I just couldn’t narrow it down to one, and besides, doesn’t everyone like to have choices? I know I do!

I made Red White and Blue Cheesecake bars, red white and blue strawberries, and cannoli dip

Read On For The Details:

Red White And Blue Cheesecake Bars
(Recipe Courtesy of Inside Bru Crew Life)

Ingredients
For the Crust
30 Oreo cookies
4 Tablespoons butter, melted
For the Cheesecake
3 – 8 ounce packages cream cheese
1 1/2 cups sugar
1/4 cup sour cream
2 teaspoons vanilla extract
1/4 cup flour
3 eggs
red & blue gel food colors

Instructions
-Preheat the oven to 325 degrees. Line a 9×13 pan with foil.
-Place the cookies (cream included) in a food processor. Pulse until the cookies become crumbs.
-Stir in the butter until mixed in. Press the mixture evenly in the bottom of the prepared pan. Bake for 10 minutes. Remove and cool.
-Place a large baking sheet on the bottom rack of the oven. Fill it halfway with water. Let the oven preheat again.
-Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and flour and beat again.
-Add the eggs and beat until they are mixed in. Divide the batter evenly into 3 bowls. Use the food coloring to tint two of the bowls red and blue.
-Spoon the mixture evenly over the crust, alternating the colors. Drag a butter knife through the batter going up and down and back and forth until you get a good swirl pattern. Do not over mix.
-Place the pan on the oven rack above the pan of water. Bake for 45 minutes. Remove from the oven immediately and place on a wire rack. Let the cheesecake cool on the counter for 1 hour, then refrigerate for 4-6 hours. Cut into squares and serve with Cool Whip and sprinkles, if desired.

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Crust? Check!

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Colored fillings swirled prettily? Check!

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Patriotic and delicious cheesecake bars? CHECK!

I am normally not a huge cheesecake fan – but when i came across these I knew I wanted to try them – for two reasons. The first being that it had an OREO crust (yum), and the second being the fact that it was red white and blue had me sucked in upon viewing the very first picture! They were easy to make, and turned out really nicely – creamy and delicious – and since its a 9 by 13 pan, it can easily be cut into smaller piece to bring along to a big family picnic or potluck

Ok – so – one down, two to go. On to the “healthy” dessert (stated as such since it’s base is fruit…kinda healthy, right?

Red White And Blue Strawberries
(Recipe courtesy of The Spruce)

Ingredients
-White Chocolate Candy Melts
-Strawberries
-Blue Sprinkles

Instructions
-Melt White Chocolate in microwave until smooth
-Dip Strawberries 2/3 of the way into the white chocolate
-Roll bottom 1/3 of strawberries into blue sprinkles
-Lay on wax paper covered sheet tray to dry, chill until ready to serve

TIPS:
*Do NOT use white chocolate chips – they tend to melt weirdly and clumpily, and I personally have always had better luck with melting chocolate or candy melts
*Make sure your strawberries are clean and DRY when you start this – and when I say dry I don’t mean just air dried – I mean like patted down each individually with a paper towel kind of dry

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Taking the time to dip each individual berry is kind of a pain – but they are so pretty that it makes it worth it!

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And on to the final dessert in the trifecta – Cannoli Dip!

Cannoli Dip
(Recipe Courtesy of Homemade Hooplah)

Ingredients
1 cup ricotta
8 oz cream cheese room temperature
1 cup powdered sugar
1 tsp vanilla extract
2/3 cup mini chocolate chips
waffle cones broken

Instructions
-Using a stand mixer (or hand mixer + large bowl), whisk together ricotta, cream cheese, and powdered sugar on medium-high speed until smooth, about 3-5 minutes. Add in vanilla extract and whip for another 30 seconds
-Taste test the dip – if you’d like it sweeter, add more powdered sugar 2 tablespoons at a time. You can safely add another 1/2 cup of powdered sugar (8 tablespoons) without negatively impacting consistency
-Fold in mini chocolate chips, reserving some to sprinkle on top for decoration if desired
-Serve dip immediately with broken waffle cones for dipping

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Easy, tasty, no baking required!

One of the best parts about summer holidays like the 4th of July is the chance to get to try out some new recipes at BBQ’s, picnics, and family reunions – and when you’re indecisive like me, you end up trying multiple things at a time, and this time I have to say I am glad I did – as they are truly all winners!

Can A Cake Become A Chex Mix? Yes – It Surely Can

20 Jan

So, Pinterest is great, isn’t it? A place to get ideas for everything from weddings and showers to parties, fashion, and my personal favorite – RECIPES! Any recipe you can ever imagine is on there, and I have made some really great things off of recipes I have “pinned”

My husband and best friend and I have a shared board where we can all pin funny stuff – but the REAL purpose of this particular board could definitely be summed up as “This recipe looks good – Catie needs to make it for us” – which is where the idea for the Better Than Sex Chex Mix came from
It’s basically a Better than sex cake in snack mix form. What is a better than sex cake, you might be wondering? Well, it’s chocolate cake infused with fudge and caramel, and topped with whipped cream and toffee bits – and IT. IS. AWESOME. It’s moist and sweet and delicious – and while I don’t know if it’s quite as amazing as the name states, I will concede that it is one of the best cakes out there
So obviously when it came to this Chex Mix, I knew I was a goner – so I immediately sent my husband to the store and got ready to mix it up

Better than Sex Chex Mix
Ingredients
8 cups Chocolate Chex® cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1 cup Reese’s Peanut Butter Cups, MINI size
1 cup MINIATURE marshmallows
1/2 cup caramel bits (found by the chocolate chips in the baking aisle — or chop up regular caramels)
1 tablespoon heavy cream
1/2 cup MILK chocolate baking chips (or more if you’re a huge chocolate fan)
1/2 cup vanilla (white) chocolate baking chips
1 teaspoon coarse sea salt

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Directions
• Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
• Make sure Chex mixture is cool to the touch (so candy doesn’t melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
• In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next, starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it’s of drizzling consistency). Drizzle over the snack mixture. Then microwave the vanilla (white) baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture. (Note: The vanilla and milk chocolate chips should not need cream added.) Quickly sprinkle coarse salt over all while candy drizzles are still wet.
• Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!

The only changes I made to this recipe were that I used mini rolos instead of peanut butter cups (I happened to have them on hand), and I skipped the caramel chips altogether – they didn’t have them at the store and I didn’t feel like unwrapping and chopping up regular caramels – luckily the end result did not suffer from these changes!)

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Now I realize this isn’t exactly “baking”, as it only uses the microwave, but it DEFINITELY still counts as dessert (considering how much sugar is in it…)

I love the textures on this, the crunch of the chex, the softness of the rolos, and the slight salt taste you get every so often is a great balance of flavor too – I would definitely make this again, and it would be a great thing to bring to a party since it can really be an appetizer or a dessert!

For The Love Of OATS

27 Sep

I eat plain oatmeal for breakfast pretty much every day – and people always ask me “don’t you get tired of it?” and I really don’t – it is nice and warm, and filling, and can be changed to suit your mood with different toppings and mix ins (craisins, maple syrup, apples, applesauce, pumpkin puree, cinnamon – to name just a few of my faves!). Oats are great – they are good for you, and they can be used in lots of different ways

I like to use this breakfast food when I bake, and there are TONS of amazing recipes out there, so to help you narrow down what you can use delicious, heart healthy oats for, here are my faves:

My Top 3 Oat Recipes

Oats ChocCookies 

Oatmeal Chocolate Chip Cookies – These are my husband’s favorite, and what’s funny about that is that he HATES oatmeal raisin cookies, and will only eat an oatmeal cookie if he is sure there are chocolate chips in them! I like them because you can pretend you are being healthy by eating a chocolate chip cookie with oats in it

Ingredients
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired

Directions
1 Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2 2 Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3 3 Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

OatsCrisp

Apple Crisp – This is a fall favorite, I like to eat it warm, with or without ice cream, and sometimes with a drizzle of caramel on it too if I’m feeling naughty!

INGREDIENTS:

10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
1 cup quick-cooking oats

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes

Oats CraisinCookie

Oatmeal White Chocolate Craisin Cookies – I made a ton of these two years ago for Christmas – and they were a hit! Packed full of fruit, chocolate, and oats to give them a great texture – these are a winner for sure

Ingredients:
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips
Directions:
Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

 

If you aren’t sure about oatmeal, or oats in general, then I suggest you try one of the above recipes to ease yourself into it, and hopefully you will discover just how delicious and versatile oats really are!

DIY Chocolate Covered Strawberries

11 May
 
Ok, so I am aware that these technically aren’t ‘baking’, but there is no denying that chocolate covered strawberries make a delicious dessert – plus, they are classy and romantic to boot!
 
When I saw how much the grocery store was charging for just one of these (like $3 EACH), I thought to myself “for the price of 2 of those, I could make a whole batch!”
 
So, I did.
 
I bought: fresh Strawberries, a bag of semi sweet chocolate chips, and a bag of white chocolate chips
 
And Here’s how I did it:
-I melted the chocolates in the microwave until smooth (takes about a minute, and I always stir it at least once during that time)
-I washed and dried the strawberries (the drying is pretty important – the chocolate won’t adhere if it’s wet!)
-I dipped them in the chocolate, some in the semi-sweet and some in the white, and some with white drizzled on semi-sweet, really whatever I felt like doing! (I basically just held onto the stem while I dipped them, and it got kinda messy, so you could always use 2 skewers to dip the berries in the chocolate if you didn’t want to end up with chocolate hands!)
 

 
You could really decorate them with almost anything, you could use those colored chocolate melts, and after you dip them in the chocolate you could sprinkle them with all kinds of goodies – peanuts, crushed up oreos, health bar bits, mini m and m’s, or colored sprinkles to name just a few possibilities!
 

 
My biggest issue? Getting them to look pretty – but I will keep at it until mine look as good as the store bought ones!