Peanut Butter Lovers Crispy Treats

Peant Butter Lovers Crispy treats

 

I am so in love with this recipe. If you are a peanut butter fan, like me, then you will love this recipe too.  These treats are crunchy, ooey gooey, and loaded with peanut butter goodness. I ate an entire row of these babies by myself yesterday… that’s when I decided I needed to get them out of the house before one row became two, then three, then the entire pan. I decided the best thing to do was to take them over to my neighbor’s house. They were having a small pool party, perfect way to get this pan of ooey, gooey, goodness out of the house.

I ate an entire row of these babies by myself yesterday… that’s when I decided I needed to get them out of the house before one row became two, then three, then the entire pan. I decided the best thing to do was to take them over to my neighbors house. They were having a small pool party; a perfect way to get this pan of ooey gooey goodness out of my house. They were a hit! My neighbors loved them and told me they didn’t last long. SCORE! =)

Peanut Butter Lovers Crispy Treats

Ingredients:

4 Cups mini marshmallows

1/2 stick of butter

1/2 tsp. vanilla

6 & 1/2  cups peanut butter puff cereal ( I used Reese peanut butter puffs)

1 –  (4 oz) box of chocolate peanut butter candies ( I used Reese pieces. I bought one of the $1 boxes)

1/2 Cup peanut butter

1/2 Cup semi sweet chocolate chips

Directions

  • Take a stick of butter and peel the paper back. Rub the butter all over the bottom and sides of a 13 X 9 cake pan and the end of a second wooden spoon. Set both aside
  • Get another wooden spoon; in a large saucepan, over medium/low heat,  melt 1/2 stick of butter.
  • Once the butter has melted add 4 cups of mini marshmallows. Stir until butter and marshmallow melt together.
  • stir in 1/2 tsp. vanilla
  •  Add 6 & 1/2 cups of peanut butter puff cereal to the melted butter and marshmallow, mix with a wooden spoon until all the cereal is coated in the melted butter/marshmallow sauce.
  • wait 5 -7 minutes, until slightly cool.
  • Add the entire box of peanut butter candies to the crispy treats, RESERVING 1/4 cup for the top. Gently mix the candies into the mixture with a wooden spoon.
  • Switch to your buttered wooden spoon and scrape the crispy treats out of the saucepan and into a cake pan. Use your buttered wooden spoon to press them evenly in the pan.
  • Once crispy treats have been pressed into the cake pan,  put 1/2 Cup of peanut butter in a microwave-safe bowl and microwave for about 30 seconds, or until the peanut butter has melted ( do this in 15 second intervals)
  • pour the melted peanut butter in a zig-zag shape over the top of crispy treats.
  • Now do the same thing with the chocolate. Put 1/2 cup chocolate in a microwavable- safe bowl and microwave 15 seconds at a time, until chocolate is melted.
  • Pour the melted chocolate in a zig-zag shape over the top of the crispy treats.
  • sprinkle with 1/4 cup of reserved chocolate peanut butter candies
  • Refrigerate for 1-2 hours or until the melted peanut butter and chocolate are set.
  • store in fridge or in a cool room

Peanut Butter Lovers Crispy Treats

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 for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Vanilla Crumb Cake w/ Apple, Walnut, Coffee topping

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coffee cake

Today’s recipe is a simple vanilla box (poke) cake . I jazzed it up by adding a crumb topping, and then adding yet another topping, that consists of apples, walnuts, coffee, brown sugar and cinnamon. This the perfect cake to make for those who do not like icing… my sister being one of those people. The second topping almost reminds me of the yummy, oey, goey, part in a sticky bun.. enough said, right?

Lets get to it, shall we??

Vanilla crumb poke cake with an Apple, walnut, coffee topping

Ingredients: 

Cake-

1 box yellow cake mix & ingredients listed on the back of the box to make it (mine took 3 eggs, 1 C. water & 1/3 C oil)

Crumb Topping-

1/2 stick butter ( softened)

1/2 C. + 2 Tbsp. Flour

3 Tbsp. sugar

1/2 tsp. cinnamon

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Apple, walnut, coffee topping –

1 Lg. baking apple like Granny Smith (peeled and cut into small chunks)

1 1/2  C. brewed coffee

1 1/2 C. brown sugar

1 tsp. cinnamon

3 Tbsp. butter

Directions:

Cake and Crumb topping-

Preheat oven to directions on Cake Box

– Mix cake according to package, pour into a greased 13 X 9 cake pan, set aside

– In a small bowl add all the ingredients for the crumb topping (listed above) and use a fork to smash and mix them till they turn into crumbs.

– Sprinkle crumb topping over cake batter.

– Bake according to package + 5 minutes, or until and inserted tooth pick comes out clean.

– Let cool

Apple, Walnut, Coffee topping- (While the cake is baking, prepare this topping)

– Wash, peel, core, and cut apple into small chunks

– In a Medium sized, deep, frying pan turn heat to medium high and allow it to get hot.

– Once pan is hot add 1 Tbsp. of butter and apples ( you may need an additional Tbsp. of butter around 5 minutes of cooking the apples) , use a wooden spoon to stir them around. Cook apples for about 10 minutes or until soft.

– Once the apples have softened, add another 1 Tbsp. of butter and the walnuts, toss them around with the apples. Cook just enough for the walnuts to get get slightly brown (about 1 minute).

– Add coffee, brown sugar and cinnamon at the same time; use a wooden spoon to stir. Allow the mixture to come to a slight boil and let it boil for about 5 minutes (remember it is just a slight boil). Once the mixture looks more like syrup. Turn the heat off and take the pan off the burner, set it aside (either on a back burner that was not used or safety to the back of the counter on a pot holder).

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Final Assembly- 

– Once the cake has cooled, gently poke evenly with a fork. (You don’t want to go crazy making the holes or your cake will come apart.)

– Pour the Apple, walnut, coffee topping evenly over the cake. ( sometimes you may need to get a spoon and gently move the apples and walnuts on the cake so they are evenly distributed.)

– Good warmed up and served with vanilla ice cream! =)

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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’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

French dip… DIP!

 

French dip...DIP

* This recipe was adapted from the recipe Hot Artichoke dip; found at the top of page 6 in the cook -book 100 best Appetizer Recipes. You can find this cookbook at 5 below, which is where I purchased the book.

A few weeks ago I was at the 5 below store when I came across a few cool cookbooks that I knew I wanted for my collection. While flipping through the books on the way home, I found a recipe for a hot artichoke dip. Now, I am no fan of artichokes; but this recipe had my recipe inventing wheels turning. My hubby is a HUGE fan of french dips, so I thought how yummy would it be to make a french dip.. dip?! So that’s exactly what I did, and here is how I did it:

Ingredients:

1 packet Ajus

1- 8 oz container sour cream

1 cup mayo

1/2 of a 7-8 oz. container roast beef lunch meat ( Chopped. I used the carving board style.)

1/4 of a large onion finely sliced ( I used a mandolin slicer)

1/2 cup water

1/2 of an 8 oz. bag Mozzarella cheese

1/2 of an 8 oz. bag Swiss cheese

butter to fry onion in

 

Directions:

Preheat oven to 350 degrees

– In a medium sized frying pan saute onions over medium heat with 1 tablespoon of butter.

– Once onions are caramelized add roast beef and stir.

– Next add 1/2 cup of water and entire packet of Ajus, stir and cook till it starts to boil. Once it starts to boil turn burner off and sit the mixture aside to cool (Do not leave the mixture on the hot burner you just turned off, sit it on a cool burner or on a pot holder on the counter.)

– In a separate, small, oven proof bowl (about 1 qt. in size) add sour cream, mayo, and cheese (save about 1 hand full of each type of cheese to top the dip with), mix well.

– When the onion beef mixture has cooled add it to the heat proof bowl with the mayo and sour cream mixture, mix well.

– Bake at 350 for 15 minutes then take it out and stir, bake an additional 10 minutes take out and stir.

– Add the rest of cheese to the top. bake for 5 minutes then turn on the broiler and broil the top of the cheese so it gets nice and brown.

– Serve with bread, crackers, or chips for dipping

 

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’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

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 😉

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’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

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” balls, and roll around in granulated sugar.  Place the cookie dough balls about 2” 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! – Click 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’s so much fun to meet new bloggers and stumble across fun recipes – 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 – 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!

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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 “dipped-icing” cookies, and full of flavor thanks to the cinnamon and nutmeg in them. They won’t 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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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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Uncle Chuck’s Hash Brown Casserole

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uncle Chucks Hash brown Casserole

Today I am sharing with you my brother’s recipe for hash brown casserole. He can cook, too! It kinda runs in the family. Although, he know’s I am the BETTER cook! (haha) But honestly my brother is such a great guy; I can always count on him. I always tell people he is my toughest critic; mainly because he is honest… brutally honest. If I want to know the truth about one of my recipes I just make it for him. Do you want to know how I have coded how good a recipe is when letting him taste it? Well… I am going to tell you anyway =p Here it is: 1.) Takes a bite, says “eww” – I know now this recipe is no good. 2.) takes a bite looks at me then goes in the room to continue eating – That means it’s good but could use a little tweaking. 3.) Takes a bit looks at me nods his head in approval and says “it’s good” then sometime in the week to follow he will ask when I am making that particular dish again- This means it is Fan- Freaking-tastic… I nailed it!

 

Ingredients:

1 (30 oz ) bag frozen hash browns

1 (10.5 oz) can cream of chicken

1/2 stick of butter (melted)

4-5 slices of bacon (fried and crumbled)

1 – 1 1/2 Cups shredded cheddar cheese ( I use mild)

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Directions:

Preheat oven to 350 degrees

Pour frozen hash browns in a greased 13 X 9 cake pan and spread them out evenly. Pour half a stick of melted butter evenly over the frozen hash browns.

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Next use a spatula and spread the cream of chicken soup over the hash browns (like you are icing a cake).

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Sprinkle with  shredded cheese and crumbled bacon.

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Bake un-covered for 45-50 minutes or until the hash browns are soft and the cheese is browned.

p.s. Don’t look at the little bite missing from the corner… Oops! LOL

hash

 

 

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’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Cookie Monday! French Macarons ~ Guest Post from Manysparrows.com

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Today I want to introduce you to my friend Christie. We have been friends since high school; which seems like forever ago. Her passion for Christ is mad clear in all that she does. She runs, cooks, blogs, and is a big supporter of anything beef. I actually think I still have a “Got Beef” sticker on my car window that she gave me shortly after we graduated! lol … Enough with the introduction; lets dive into this cookie recipe!

Take it away Christie:

Chris mo final

 

I wanted to break out of my cookie rut and try something different today.  The French Macaron has always intrigued me and while I’ve never tried one, I wanted to take a stab at making some.  Macarons in general are essentially made of almond, egg white, sugar and whatever you choose to fill them with.  They’re tiny little cookies with a crispy crust on the outside and a slightly chewy inside.  The creamy rich filling (whether that be a Swiss Meringue, ganache or jam) perfectly complements the pair of cookies.
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I decided to make the Classic French Macaron with Chocolate Ganache.  This recipe was adapted from Martha Stewart’s French Macaron Recipe: http://www.marthastewart.com/355759/french-almond-macaroons

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The first step is to mix your dry ingredients.  Mix 1 ¼ cups of 10 x sugar with 1 ½ cups of almond flour  together.  Both were rather clumpy so I put them through my flour sifter to not only get rid of the clumps but to also evenly blend them.

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You can see here that it was pretty beneficial to sift the two ingredients.  The Almond flour had quite a bit of extra ‘chaff’ and I removed it from the blend to ensure a smooth texture for the cookies.

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Much better!  The 10 x sugar and almond flour happily blended together in perfect harmony!

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In a separate bowl, I used my electric mixer to whip three egg whites.  I beat them together until they formed a fairly white foam.  I threw in a pinch of salt as well.  While still beating the egg whites, gradually add in ¼ cup of granulated sugar, about 1 teaspoon at a time.  When all the sugar has been added and you thoroughly beat the mixture, your egg whites should form soft peaks and hang off of the beaters like so.

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The final step on the cookies is to slowly fold the almond mixture into the egg whites.  Add half of the dry ingredients and slowly fold it in until the dry is fully incorporated with the wet.  Do this again for the second half of the almond mixture and when you do, add in ½ teaspoon of vanilla.Grab a disposable piping bag and fill it half full with the cookie batter.  In order to make perfectly circular and fairly even cookies, you’ll definitely want to use a piping bag.  Line your cookie sheets with either parchment paper or a thin film of olive oil.  Carefully pipe your cookie sheet with the cookie batter and place in a 350 degree oven.

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My cookies took 9 minutes to bake, I pulled them just as the edges were starting to brown.  Leave the cookies on the tray until they have cooled (about 5 minutes) and then carefully remove them from the tray.  Let them continue to cool on wax paper

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This batch made about 60 small cookies (30 filled macarons total), not counting the 4 or 5 I ate along the way.

The chocolate ganache is very simple.  Start by boiling ½ cup of heavy whipping cream in a small sauce pan.  In a separate heat-proof mixing bowl, add ¾ cups of dark chocolate chips (I used 60% cacao Ghirardelli chocolate chips) and 1 tablespoon of butter.  Once the cream starts to boil, remove it from the heat and pour it over the chocolate and butter. Let the cream rest on the chocolate for 2 minutes before mixing.

Once all your cute little macarons have cooled completely and the ganache is still fairly warm, cookie assembly can begin.  I just put a small dollop of ganache in the center of one cookie and carefully smashed the second on top until the ganache came to the edges.

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Success!  French Macarons with Chocolate Ganache!  The family is gathering for dinner tonight and these will be a perfect treat after the meal.

French Macarons with Chocolate Ganache Cookies:

1 ¼ cup 10 x sugar

1 ½ cup almond flour

3 egg whites

Pinch of salt

½ teaspoon vanilla

Ganache:

½ cup heavy whipping cream

¾ cup 60% cacao chips

1 tablespoon butter

 

Recipe: http://www.marthastewart.com/355759/french-almond-macaroons

Ganache: http://www.marthastewart.com/343907/chocolate-ganache

History: http://www.mrmacaron.com/history/

 

 

Hazelnut spread pie crust roll ups

roll up final!

This recipe was very easy and so good! These would be a great party food!

Hazelnut spread pie crust roll ups

* One pie crust makes about 15 depending on the size of your biscuit cutter and how many times you want to keep rolling out the dough.

Ingredients:

pre made pie crust (room temperature)

Hazelnut spread (Nutella)

2 Tbsp. butter (melted)

1/2 cup of sugar

1/2 Tbsp. cinnamon

pudding and whipped cream for dipping! ( this is optional but I think they taste so good dipped in something… I used banana pudding ( thanks mom for the idea!) and I topped it with whipped cream. Mmmmm ) =)

* Parchment paper is needed

 

Directions:

Pre-heat oven to 400 degrees

Using a biscuit cutter cut as many circles out of the pie crust as you can, you will need to use a rolling pin on the pie crust for the last few ( I got 15 but probably could have get a few more!). Spread about 1/2 a tsp. of hazelnut spread on each circle, then carefully roll them up. Place them on a cookie sheet that has been lined with parchment paper. Next use a small mixing bowl to mix sugar and cinnamon. Brush each roll up with melted butter then sprinkle with cinnamon sugar mixture ( you will have extra more than likely, save it for another time =) ). bake for 12 minutes or until the ends are golden brown.

I made up a batch of instant banana pudding and topped it with whipped cream and some of the left over cinnamon sugar mixture and used it to dip my roll ups in… AMAZING!  These would also be good dipped in coffee, unfortunately I never got the chance to do so because they were GONE! LOL

 

 

Here is a photo of the “walk through”

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and a photo with the pudding for dipping!

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And I tried to get a photo of the inside and I was photo bombed by my 3 year old son! He was wanting a taste of the whipped cream! LOL

roll up 9

 

Peppermint Bark with chocolate cream filled cookie crust + Pottery Heaven giveaway!

peppermint bark

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Ingredients:

1/2 stick of butter (melted)

1 Family size pack of chocolate cream filled cookies ( I used Oreo’s)

3 Cup’s white chocolate

1 – 10 oz bag dark chocolate chips

7 or 8 candy canes crushed

* I used a cookie sheet that was 17.25 X  11.5 X 1in

Directions:

Using a food processor, process cookies till they turn to crumbs. Add melted butter to the crumbs and use your hands to mix it in.  Press cookie crumb mixture into a cookie sheet that has been lined with wax paper. Let chill over night. Once cookie crust is chilled, it is time to melt the chocolate. Place white chocolate in a bowl and dark chocolate in a separate bowl, put 1/2 cap full of oil in to each. Place both bowls (if they fit, if not start with the white chocolate) in the microwave and heat for 30 seconds at a time until melted , make sure to take them out and stir between each 30 seconds. The white chocolate may take a little longer to melt since there is more of it. Once the chocolates are done start with the white chocolate and pour it over the cookie mixture, I try to zig zag it up and down the pan, it makes it easier to spread. Then gently use the back of a spoon to evenly spread the white chocolate, you may have some crumbs get into the white chocolate and that is ok. Once the white chocolate is spread do the same with the dark chocolate, this spreads much easier than the white chocolate. After both chocolates are on then sprinkle with crushed candy canes. Let chill about 3-4 hours or until chocolate hardens. Once it has hardened you can break it into pieces. Store in the fridge.

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 POTTERY HEAVEN GIVEAWAY! 

Now that you have the recipe, lets talk about this giveaway! Pottery Heaven has donated a coffee mug for me to giveaway ! If you have not checked out Ruth’s page Pottery heaven yet you need to. She has so many beautiful, one of a kind, hand crafted pottery that you need to see. Below I will share a few photo’s from her FB page. Enter below to win!  By entering you agree to terms and conditions & disclaimers/disclosures

* The coffee mug will be Midnight Blue color & I will be giving away only one mug to one winner. (there is no photo yet, she is in the process of making it)

a Rafflecopter giveaway

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Disclosure of Material Connection: I have not received any compensation for writing this post, other than the free coffee mug to giveaway. 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 for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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