Sweet and Salty Honey-Comb Crunch

 

Honey Comb Crunch 2

* My inspiration for this recipe came from Trisha Yearwoods Sweet & Saltines  recipe.

Ok, this recipe is quickly becoming a new family favorite! This stuff is so good.. seriously! Everyone that has tasted it so far has told me that it tastes just like caramel corn but with out the kernels. I am also in love with the fact that this recipe makes a HUGE batch; sure you could cut it in half but once you taste it you won’t want to! Trust me on this one ūüėČ

Enough chit chat lets get to it!

Sweet and Salty Honey-Comb Crunch

Ingredients: 

4 sticks of butter

2 cups of brown sugar

4 Cups of pretzels ( I used the sticks and gave them a rough crush. I put them into a lg freezer bag and just gave it a couple of squeezes with my hands. You DO NOT want to crush them so much they turn to crumbs.)

1 – 12.5 oz box of honey – comb cereal

* A roaster is needed for this recipe.

Directions:

– Pre heat oven to 200 degrees

– In a roaster add entire box of honey combs and 3 cups of roughly crushed pretzels

– In a medium sized pot or a dutch oven over medium heat add 4 sticks of butter and 2 cups of brown sugar. Use a wooden spoon to stir often. Once butter has melted completely cook for an additional 3-5 minutes stirring constantly.

– Carefully pour the caramel (the melted brown sugar and butter mixture) over the cereal and pretzels in the roaster. Use a wooden spoon to mix well. If there is a little excess caramel in the bottom of the roaster that doesn’t seem to want to absorb then just crush up a few more pretzels till the liquid is absorbed (no more than a cup).

– Place roaster in the oven @ 200 degrees and bake for 1 hour, take out and stir every 15 minutes.

– Let cool

– Store in a large container or in cute little baggies for gifts!

-Enjoy!

** I also want to note that I measured the pretzels BEFORE they were crushed. I used a liquid measuring cup for them because they fit better. I threw them in loosely; I did not try to jam them in, or squeeze in as many as I could.

Honey Comb FINAL

**¬†Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission, if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission‚Äôs 16 CFR, Part 255: ‚ÄúGuides Concerning the Use of Endorsements and Testimonials in Advertising.‚ÄĚ

 

Cookie Monday!~Peanut Butter Sandwich Cookies~ Guest Post From Butter Basil & Breadcrumbs

 

Cookie 1
 Today I am running out of time to get this posted! But I wanted to quickly take some time and thank Prudy from Butter Basil & Breadcrumbs  for this delicious #Cookie Monday Post! =)
Take it away my friend:
Prudy
I was so happy when Emily asked me to share a recipe for cookie Monday…It is such a pleasure to be here!  
Emily and I met quite a few months ago, and became fast friends. She’s been such a joy, and such a wonderful help to me in these last few months, teaching me everything she has learned about blogging. I truly enjoy our friendship, and feel blessed to have met her. 
So when Emily asked me to share a cookie recipe, I was more than happy to join in on the fun!  I wanted to make something special for Emily, because I adore her… and I decided to go with a peanut butter sandwich cookie with peanut butter and chocolate fudge swirl filling. 
Because I can’t bake to save my life, it had to be an easy cookie, but one that would look like it took all day in the kitchen.,. You know, like I know what I’m doing in the baking department.  And if anyone of you are anything like me… then this is the cookie for you!  It’s easy.  It’s pretty.  And it’s delicious!  
It’s the cookie to impress.
Thank you, Emily…for including me on Cookie Monday…It is truly an honor to be here… and even more so to call you my friend..
Peanut Butter Sandwich Cookies with Peanut Butter and Chocolate Fudge Swirl Filling

 

The Peanut Butter Cookie
1/2 cup butter
1/2 cup vegetable shortening (such as Crisco)
1 cup peanut butter
2 eggs
1 tsp vanilla
1 1/4 cups brown sugar
3/4 cup granulated sugar
2 1/2 cups flour
2 tsp baking soda
1 tsp salt
 Small bowl of granulated sugar for rolling the cookie dough
Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.
In a small mixing bowl, combine the flour, baking soda, and salt.  Set aside until ready to use.
In a large mixing bowl, cream together the butter, vegetable shortening, peanut butter, eggs, vanilla, brown sugar, and granulated sugar until fluffy.
Add the flour mixture to the creamed mixture, and beat until fully combined.
Roll the dough into 1‚ÄĚ balls, and roll around in granulated sugar.¬† Place the cookie dough balls about 2‚ÄĚ apart onto the parchment paper lined baking sheet, and with a fork, press lightly to flatten each ball with a criss-cross pattern.
Bake for 10-12 minutes.  Remove from the oven, and let sit for 3 minutes before removing from baking sheet. Cool completely on a cooling rack.
Fill a pastry bag with half peanut butter filling, and half chocolate fudge filling.  Choose two cookies that are the same size, and begin filling them by piping the filling onto the bottom of one cookie, and top it off with the second cookie, making sure the the bottoms of the cookies are to the inside of the sandwich.  Repeat with remaining cookies.
Store in a plastic container with a lid for up to a week (if they last that long!).  Makes 3 dozen sandwich cookies.

 

The Peanut Butter Filling
6 cups powdered sugar
1 cup peanut butter
1/2 tsp salt
2 tsp vanilla
1/4 to 1/3 cup milk
Combine all ingredients in a large mixing bowl.  Start with 1/4 cup milk, and slowly add more until the filling reaches the consistency you desire.  (You want it to be light enough to pipe through the pastry bag, but thick enough to hold the sandwich together. Mix on high speed until light and fluffy.

 

The Chocolate Fudge Filling
3 cups powdered sugar
1 cup dark cocoa powder
1/2 cup butter
1/4 tsp salt
1 tsp vanilla
1/4 to 1/3 cup milk
Combine all ingredients in a large mixing bowl.  Start with 1/4 cup milk, and slowly add more until the filling reaches the consistency you desire.  (You want it to be light enough to pipe through the pastry bag, but thick enough to hold the sandwich together. Mix on high speed until light and fluffy. 
Catch Prudy On facbook! РClick here 

Cookie Monday ~ Old Fashioned Iced Oatmeal Cookies ~ Guest post from Prairie Gal Cookin’

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Today Ashley from Prairie Gal Cookin’ is joining us with her recipe Old Fashioned Oatmeal Cookies for cookie Monday. Ashley, we are so excited to have you; and even more excited to dive into this cookie recipe.

As Prudy always said, take it away my friend:

Before I can share this yuummy recipe with all of you, I just wanted to thank Emily for letting me be a part of her Cookie Mondays! It‚Äôs so much fun to meet new bloggers and stumble across fun recipes ‚Äď Which is exactly whatis happening here on Cookie Mondays!

When Emily asked me if I would be a part of CM, I had one recipe pop into my head ‚Äď These Old-Fashioned Iced Oatmeal Cookies. They are a breeze to make and the simple little icing you whip together to dip them in just pulls the whole cookie together and throws it over the top!

IMG_2464
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Old-Fashioned Iced Oatmeal Cookies

My favorite part about these cookies is that they aren’t your normal oatmeal cookie – These are ‚Äúdipped-icing‚ÄĚ cookies, and full of flavor thanks to the cinnamon and nutmeg in them. They won‚Äôt last long in any household! (So it might be necessary to stash several away for yourself after you make them!)

Cookies:

2 cups quick cooking oats (or old-fashioned)

2 cups flour

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

2 t. cinnamon

1/2 t. ground nutmeg

1 cup butter, room temperature

1 cup brown sugar, packed

1/2 cup sugar

2 eggs, room temperature (or run under hot water for 30 seconds)

1 t. vanilla

Icing:

2 cups powdered sugar

3-5 T. milk

1 t. vanilla (or a little less, just depends on your preference!)
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college

1. Preheat oven to 350 degrees and line cookie sheets with waxed paper.

2. Start by pulsing the oats in a food processor several times.

3. In a large bowl, combine the pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4. In the bowl of a stand-mixer, beat the butter on high 30 seconds.

5. Add the sugars and beat until fluffy.6. Add in the eggs, one at a time, beating until yolk just barely disappears into batter.

7. Adding 1/3 of the flour at a time to the batter, mix well.

8. Drop the balls of cookie dough onto the lined cookie sheets and bake for 10 – 12 minutes or until bottoms are just starting to brown.

9. Cool on cookie sheet for 2 – 3 minutes and then finish cooling on a cookie rack.

10. When cookies are cooled, mix together the powdered sugar, milk, and vanilla for icing.

11. Dip the cookies into the icing (face down). Let the icing set-up and then dip them all again.

12. Let icing set-up again and store in an air-tight container.

13. Enjoy!

* Catch Ashley on facebok! –¬†Prairie¬†Gal¬†Cookin
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Orange Cake Box Cookies

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orange cookie

A simple cookie made from a cake mix, topped with an easy glaze and sprinkled with orange zest. These cookies taste like summer, they are light and refreshing… Perfect for summer time gatherings.

Ingredients:

1 Box yellow cake mix (about 15.25 oz box)

1/2 Cup Flour

1 (8 oz ) block cream cheese ( room temp.)

2 eggs

1/2 Cup oil  ( I used vegetable oil)

Juice from one orange ( or about 1/4 cup)

Zest from half an orange

* When I make these I buy 2 oranges. I use the one orange for the juice and the zest that goes into the cake mix and I use the second orange for the zest to garnish the cookies once they have been glazed.

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Directions:

Pre-heat oven to 375 degrees

In a medium size bowl add cream cheese and juice from orange, Mix with a hand mixer until well blended. Add the cake mix, flour, eggs and oil and mix with a wooden spoon. Once every thing is mixed well add the zest from 1/2 of the orange and mix one more time. Drop by 1/2 tablespoons onto a greased cookie sheet. Bake at 375 for 8-10 minutes ( Mine were perfect at 9 minutes).

 

Once they were cooled I decided they needed a glaze. I used a recipe that I got from Food.com and then topped it with orange zest. You can also add orange food coloring if you wish.

CLICK HERE FOR COOKIE GLAZE RECIPE¬†¬†( this recipe called for water OR milk…. I used Milk)

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission‚Äôs 16 CFR, Part 255: ‚ÄúGuides Concerning the Use of Endorsements and Testimonials in Advertising.‚ÄĚ

Pots de Creme ( Guest post from Butter Basil & Breadcrumbs)

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 Pots de Creme 3 (1)
I was so happy when Emily asked me to do a guest post for Burlap Kitchen!  It is truly an honor, because I adore Emily…and think that she is a wonderful mom, very talented in the kitchen, and so very very crafty! 
Emily and I became friends last summer, and have commiserated over the trials and tribulations of starting a blog, and have celebrated the highs…and cheered each other on during the lows.  She has a lot of great ideas, a lot of drive, and I have enjoyed watching Burlap Kitchen grow into not only a delicious, but a truly fun blog filled with wonderful food, and awesome craft ideas… 
When Emily asked me to do this post, I knew right away that I wanted to make pots de creme, because it’s still so close to Valentine’s Day, and perfect to share this deliciously rich dessert with your loved ones and friends.  You’ll be surprised at just how simple this is, with a few ingredients… a dessert that can be dressed up all fancy schmancy… or dressed simply as I have here today. 
It’ quite decadent, so a little definitely does go a long way…  
Thank you, Emily…for giving me this wonderful opportunity to share my recipe with you today… I’m so happy to be here!  
 
Pots de Creme 2 (1)
 Ingredients:
2 cups heavy cream
Seeds from one vanilla bean 
2 eggs, plus 2 egg yolks (room temperature)
1/4 cup sugar 
1/4 tsp salt
1 12 oz pkg special dark chocolate chips
Powdered sugar and raspberries for garnish
 Directions: 
In a small bowl, whisk the eggs and yolks with the sugar and salt, until completely blended.  Set aside.

In a saucepan, heat the heavy cream and vanilla seeds until it reaches 160 degrees.  Carefully, and in a steady stream, whisk about 1/4 of the heated heavy cream into the egg mixture, whisking the whole time.  Put the saucepan back on the stove, and in a steady stream whisk the egg/heavy cream mixture into the remaining heavy cream, whisking constantly until it is fully incorporated.  Continue to stir the now custard mixture with a wooden spoon or spatula until it has thickened, about five minutes more, and coats the back of your spoon.  Remove from heat.

Pour the chocolate chips into the pan, and stir constantly until the chocolate chips have melted, and the custard and chocolate are well blended.
Divide among four to six cups or bowls, and place in refrigerator for about two hours to cool completely.
Garnish with powdered sugar and raspberries, or whipped cream. 
Enjoy!

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