White Chocolate Cranberry Cheesecake Bars

Happy New Years Eve, everyone!  It's crazy how fast this year has flown.  I guess it has for me because the whole year was centered around my journey being pregnant and then having my beautiful baby. 

I hope you all had a wonderful Christmas, as well.  We were fortunate enough to be able to go to NC and be with our families for Christmas.  We had so much fun, and Emily got to meet lots of new family members.  These bars are a favorite of my great Aunt Gale's, among other family members.  I knew she would be at our Christmas Eve gathering so I decided to make them as a surprise.  These bars are not too sweet. They have more of a tangy flavor from the cranberries and the cheesecake layers. 

I hope you all have a great time bringing in the new year.  I will be at home with my husband and daughter, enjoying the beautiful snowfall and dancing my butt off to "Just Dance 4".   :)


White Chocolate Cranberry Cheesecake Bars
Source: allrecipes.com

2 cups all-purpose flour

1 1/2 cups quick or old-fashioned oats

1/4 cup packed light brown sugar

1 cup butter, softened

1 (12 ounce) package NESTLE® TOLL HOUSE® Premier White Morsels

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk

1/4 cup lemon juice

1 teaspoon vanilla extract

1 (14 ounce) can OCEAN SPRAY® Whole-Berry Cranberry Sauce

2 tablespoons cornstarch

Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
Combine flour, oats and brown sugar in large bowl. Add butter; mix until crumbly. Stir in morsels. Reserve 2 1/2 cups morsel mixture for topping. With floured fingers, press remaining mixture into prepared pan.
Beat cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture.
Bake for 35 to 40 minutes or until center is set. Cool completely in pan. Cover; refrigerate until serving time (up to 1 day). Cut into bars.

Hot Chocolate Krispie Treats

Yesterday, we got the first professional pictures of Emily taken.  I CANNOT WAIT to see them!  I saw a few of the photos on the photographer's camera and I'm already in love.  She captured just what I wanted for Christmas pictures, which was having Christmas tree lights glowing behind Emily.  I know everyone thinks their baby is the cutest baby in the world, and I am certainly no different.  Emily was definitely the most adorable thing I've ever seen in her Christmas tutu dress!

As we changed her and went to her room to take pictures there, she started getting reallllly cranky.  Despite many measures taken, she cried through most of that part of the shoot.  I was sad because I really wanted her sweet smile captured (we may have gotten one from the side).  However, I couldn't get too upset, because I recalled my mom telling me a story of how I did the exact same thing when I was a baby.  Payback!! 

She fell asleep at the end of the shoot and took a long afternoon nap.  That was good for me, because I needed to make these Hot Chocolate Krispie treats for the Christmas dinner at our church.  These are a fun, delicious spin on the ol' classic rice krispie treat. 

I'm going to post this blog and then walk by the computer and check Facebook every 2 minutes like a crazy woman waiting for a sneak peek of one of our pictures to be posted.  :)



Hot Chocolate Krispie Treats
Source: adapted from Cookies & Cups

12 cups cocoa krispies

1/2 cup butter

8 cups of mini marshmallows, plus 4 cups for later

3/4 cup hot chocolate mix

cooking spray

sheet of parchment or wax paper- optional

 

Spray 9x13 pan with cooking spray.  Set aside.

Melt butter in large saucepan over low heat.  When butter is melted add the 8 cups of mini marshmallows.  Stir while continuing to cook over low heat until marshmallows are melted and then add hot chocolate powder.  Stir until it is all mixed in.  Remove from heat.

Add in your 12 cups Cocoa Krispies.  Stir until mixed well.

Now add in 4 cups mini marshmallows.  Stir until marshmallows are evenly distributed throughout the krispie mixture.  Pour into prepared pan.

Lightly spray a piece of parchment or wax paper with cooking spray for an easy way to press mixture into pan without it sticking.  If you don't have wax or parchment paper just press evenly into pan with the back of a spoon sprayed with cooking spray.

Let cool for 30 minutes and cut into squares.  Store air tight for up to 2 days.

Anniversary & No Bake Nutella Cheesecake

Today marks my 2nd anniversary with my handsome hubby. 

2 years ago right now, we were probably having our first dance:

We haven't stopped dancing since.  :)

 

This is how sweet he is - I got these this morning:

 

 

 

 



 

I love you Jordan! Thank you for the love you express to me every day and for the life you've built for our little family. You're a wonderful husband and father!

 

To celebrate, I made a special dinner for the two of us tonight.  Including this yummy dessert:

 

 



I hope you love it babe! Happy Anniversary!

No-Bake Nutella Cheesecake
Source:  My Baking Addiction

Crust:

12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted

Filling:

1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

Garnish:

whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional

Directions:

In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Caramel Apple Cider Cookies

It was a "love at first sight" moment when I saw these cookies.  I mean, look at them.  Gooey caramel coming out of the middle?  Yes please.  Not to mention the fact that I love caramel apples (nowadays, they are usually sold covered in all sorts of other goodies too!). 

I have been wanting to try this recipe for a long time now, and Thanksgiving seemed like the perfect opportunity.  They ended up being a hit with our friends!  They are best when the caramel is warm/gooey, so try to eat them when they have slightly cooled but are still warm from the oven.  Otherwise, you can reheat the cookies for about 10 seconds in the microwave to get that texture back.


Caramel Apple Cider Cookies
Source: The Girl Who Ate Everything

Ingredients:
1 cup unsalted butter, softened
1 cup sugar
1/2 teaspoon salt
1 (7.4 oz) box Alpine Spiced Apple Cider Instant Original Drink Mix (10 packets – found next to hot chocolate mix)
2 eggs
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 (14 ounce) bag of Kraft chewy caramels

Instructions:
Preheat oven to 350°. Line cookie sheets with parchment paper (you need this so that the caramel doesn’t stick to the bottom of your cookie sheet).
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With an electric mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time.
Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. Mix until just combined.
Scoop out a cookie dough ball about the size of a walnut (about 2 tablespoons).
Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel (I flattened the caramels slightly so they melt evenly in the cookie) into the center of your dough and seal the dough around it, covering it completely.
Shape the dough into a ball, and place on parchment covered cookie sheets about 3 inches apart.
Bake 11-14 minutes, or until very lightly browned around the edges. They may not look quite done in the center but that is OK.
Once the cookies are done, carefully slide the parchment off of the baking sheet right out onto the counter.
Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down on the parchment or on a cookie rack. If they are not upside down while they cool they may drizzle caramel out the bottom.

Makes around 2-3 dozen cookies. Best when eaten warm from the oven or warmed in the microwave.

Gingerbread Popcorn

I love specialty popcorn.  Remember when I made this one?  mmmm

I also love movie theater popcorn, even though it makes regular popcorn that you pop at home taste inferior.  However, I have learned that if you take a few ingredients and spruce up your "at home" popcorn, it really makes a difference.  Plus, there are an infinite number of delicious possibilities!

Since fall is upon us and I wanted to bring a special popcorn to my friends on our girl's Bunco night, I decided on this flavor.  I love anything 'gingerbread' so I knew it would be yummy!  This would also make a great snack to set out for your family while you're cooking Thanksgiving dinner because it won't fill them up.


Gingerbread Popcorn
Source: Tasty Kitchen
12 cups popped Popcorn (I used Tender White)
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Ginger
½ teaspoon Nutmeg
¼ teaspoons Cloves
½ cup (1 stick) Unsalted Butter
1 cup Light Brown Sugar, Lightly Packed
2 Tablespoons Molasses
1 Tablespoon Water
1 pinch Salt
1 teaspoon Pure Vanilla Extract


Put the popcorn in a large bowl and set aside.   
Sift together the baking soda, cinnamon, ginger, nutmeg, and cloves in a small bowl and set aside.
Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305ºF (hard crack stage), stirring occasionally. Then remove from heat. Carefully stir in the vanilla and baking soda/spice mix and then pour it over the popcorn/nut mixture.
Use 2 heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout. Spread out the popcorn onto wax paper. Let it cool and then break it apart. Store in an airtight container at room temperature.

Watergate Salad

One of my sweet friends told me about this dish (and how much she loves it) about a year ago, and I had never heard of it before.  Then, as I was scanning through one of my cookbooks, there it was!  It could not be easier to throw together in a skinny minute, and it is a nice marriage of textures and flavors.  Creamy cool whip and pistachio pudding, tart pineapple, sweet mini marshmallows, and crunchy pecans.  Yes, it's light green...but who cares?!

When I told my husband that I made "Watergate Salad", he responded by wondering what was in it with the lettuce.

: )

I can't blame the guy, it is called a salad.  He was pleasantly surprised when I told him there was no lettuce (he still tries to boycott most veggies when possible) and was even more pleased when he tasted it!  He said his favorite part was the pecans...I wonder if you can guess MY favorite part?  (I know my mama can!!)  If you're not my mama and you have no clue, my favorite part is definitely the mini marshmallows.


Watergate Salad
Source:  Southern Plate cookbook

20 oz. can crushed pineapple (juice and all)
1 cup mini marshmallows (I added extra, which made it that more awesome, heehee)
1 cup chopped pecans
1 small box instant pistachio pudding
8 oz. whipped topping

In a large bowl, mix all ingredients together well.  Chill before serving.  If the salad is too thick, it can be thinned with a little milk (I did not have to use any milk; the consistency was just right).

Happy Blogiversary to Me!!

Well folks, my blog officially turned 1 year old today!!  This is pretty exciting, so I knew I had to make something delicious to celebrate, but also something that wasn't 1 million calories...after all, I don't really need to get any bigger at this point.  Being 8 months pregnant is rough on a body, and it's only going to get worse!  Yikes!

I decided to make these delicious looking cheesecake stuffed strawberries I've been seeing all over the web, and boy, they did not disappoint!  They are super easy to make, and a fun, yummy, hand-held dessert.

Here they are whole:

And here's a look at the middle:

Mmmmmm!!  Definitely try to get large strawberries when you make these...the bigger the better (for filling).

I have really enjoyed blogging this year, and I hope this coming year I can continue to try new things and share them with you, despite the busyness of being a new mom.  :)

Here's a look at the top 5 most viewed recipes on my blog this past year:

#5:  Not Yo' Mama's Banana Pudding

#4:  Cool Mt. Crumpit Peppermint Patty Brownies

#3:  Cappuccino Cake

#2:  Brookies

And finally, the most popular recipe on the blog is...drumroll please...

Gooey Strawberry Cookies!!  (a much deserved first place)

Thank you all so much for reading - here's to year #2!!

P.S.  Happy Birthday Granny!!!  Love you bunches!

Cheesecake Stuffed Strawberries
Source:  The Girl Who Ate Everything

1 lb large strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 - 1/2 cup graham cracker crumbs

Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife.  Prep all of the strawberries and set aside.
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.

Oatmeal Scotchies

How is it possible that this is only the 2nd cookie recipe I've ever posted??  I don't get it either.

Don't hate on my napkin...I realize it's not winter anymore, but they're all I have!

My hubby is the one who requested these cookies.  Someone brought them in at his work, and when I asked them for the recipe, they said "Just look at the back of the butterscotch chip bag!"  Well, there is 1 change for those of us living in humid climates, but for the most part - go Nestle!

These cookies are sweet and satisfying (I think due to the oats).  But don't go thinking you can eat just one when they're warm from the oven...the night I made them, I definitely ate my fair share.  Of course, some are for me, and some are for the baby.  ;)

If you like butterscotch, definitely try these cookies!  And make sure to eat your fair share warm from the oven like I did (even if you're not pregnant).  :)

Wow...not only can you see the crumby detail of the cookie, but you can also practically see my fingerprint. 

Oatmeal Scotchies
Source: Slightly adapted from Nestle

1 1/4 cups all-purpose flour (If you live in a humid climate, increase the flour to 2 cups.  This is what I did.)

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup (2 sticks) butter or margarine, softened (margarine? seriously? get real people. butter all the way)

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract or grated peel of 1 orange (I used vanilla extract)

3 cups quick or old-fashioned oats

1 2/3 cups (11-oz. pkg.) Nestle Toll House Butterscotch Flavored Morsels

Preheat oven to 375° F.

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. (I like using baking sheets lined with parchment paper.)

Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies.  (I baked 7 minutes for chewy cookies and they were perfect).  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Not Yo' Mama's Banana Pudding

It has been so long since I've posted anything...I hope you all can forgive me!  How have I been?  Pregnant.  Which, in turn, equals exhaustion, nausea, and more exhaustion.  I usually crash on the couch every day when I get home from work, only getting up when absolutely necessary.  However, I have had a few days off due to Spring break and yesterday I was feeling alive again!  Time to make something yummy!

I have really been craving banana pudding lately, and I knew just where I wanted to turn - Paula Deen's famous recipe "Not Yo Mama's Banana Pudding".  If you haven't had it, it has the same basic layers of a regular banana pudding, but the filling...ohhh, the filling...is where the real magic happens.  Instead of having just pudding and whipped cream, she invited cream cheese and sweetened condensed milk to the party.   Major. yum.  She also uses Chessmen cookies instead of Nilla wafers (which honestly, I don't think you could go wrong with Nilla's, if you wanted).  :)

Look how nicely it cuts when you let it cool in the refrigerator overnight! B-e-a-utiful!

This banana pudding definitely hit the spot!  It's a great recipe for these warmer months when you want a cool dessert. 

This one is mine.  Mmmmmm...

Not Yo Mama's Banana Pudding

Recipe Source: Paula Deen

2 bags Pepperidge Farm Chessmen cookies

6 to 8 bananas, sliced (I only ended up using 5 bananas to fill my pan, maybe they were larger)

2 cups milk (If you have to get 2 small boxes of pudding like I did, use 2 and 1/2 cups milk)

1 (5-ounce) box instant French vanilla pudding (I used banana cream pudding...because, well...why wouldn't you??)

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) container frozen whipped topping thawed (Cool Whip), or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir (gently) until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve.

***By the way, I am now 13 weeks pregnant and our little Peanut is now the size of a peach!  :)

Promotion and a Cappuccino Cake

I am so proud of my husband!  He "put on Senior Airman", translation: he got promoted to Senior Airman.  I was SO proud of him, in fact, that I made him this Cappuccino Cake.

To be honest, he wasn't too thrilled that (right after he woke up from a nap) I made him stand outside and hold his cake, lol.  *I hope none of the neighbors are looking!, he says* 

This extra stripe, however, he is proud of.  And so am I...

I got this recipe from SouthernPlate.com, where Christy Jordan compared its flavor to that of a cake served at Darryl's, a restaurant I remember going to plenty of times growing up.  I never tried this cake there, though - my family always got the giant turtle sundae to share. 

This cake is dark chocolate fudge and the frosting is a cappuccino buttercream.  I wish I could tell you more, but the truth is, I have had a cold/congestion for a week now and I can't hardly taste anything.  :(  I did taste the frosting by itself, and from what I could tell, it was really good if you love coffee.  My hubby liked it too.  So, if you've ever had this cake at Darryl's and want to recreate it, or if you just love the thought of a dark chocolate cappuccino cake, here ya go.

Cappuccino Cake

Recipe Source: Southern Plate

Cake

2 heaping Tablespoons dark cocoa powder

1 Box any flavor of chocolate cake mix (I used Duncan Hines Dark Chocolate Fudge)

1 Cup sour cream

1/2 Cup milk

1/4 Cup oil

3 eggs

1 teaspoon Vanilla

Cappuccino Icing

1 teaspoon vanilla

5 cups confectioner's sugar

Enough instant coffee granules to make three 6 oz cups of coffee (Read instructions on instant coffee to see how much they say to add for each cup. This will seem like a lot but it isn't)

1/2 cup milk

2 sticks butter, softened on the counter at room temperature (not in microwave)

Preheat oven to 350 and grease pans/baking dish.

Place all cake ingredients into mixing bowl.

Mix about two minutes with an electric mixer, or until well blended, scraping down sides as needed.

Divide evenly among prepared pans and let cook until done, about 25 minutes. (Since I was planning on sending the cake with my hubby to work, I made a single 9x13 cake instead of layers, just to make it easier on the guys.  You can do it either way, but my single cake cooked longer.  Just follow cake mix time directions for 9x13 & do a toothpick test to see if it comes out clean.)

Let sit in pans for ten minutes before turning out to cool completely.

For icing:

Stir instant coffee granules into milk until dissolved.

Place well softened butter in mixing bowl and beat until fluffy.

Add all other ingredients and mix until smooth. Scrape down sides.

Beat with mixer 5-7 minutes or until fluffy.

Ice cake and refrigerate. Best if served cold with chocolate ice cream and drizzled with chocolate syrup (such as Hershey's).

Apple Dumplings

Yesterday, my hubby hung out with a friend of his for most of the day.  They started by shooting hoops at the gym, then came back to our house to play video games, ping pong, and finally to watch the game (TEBOW TIME!!).  :)

So sad about the Broncos...what happened, guys?!

I was hanging out with some girlfriends for a lot of this time, but I came home in time to beat both my husband AND his friend at ping pong...not joking , and get in on the pizza action.  After the pizza, I decided I should make a dessert, and I really needed to post a new blog today, so it worked out great! 

After tasting these apple dumplings, I was totally in love.  And the guys?  Well, their exact comment, I believe, was : "Tebow would've done a lot better tonight if he'd had some of these apple dumplings!  These are a little too good!"  Needless to say, we all thought they were fantastic and delicious. 

This is what they look like when they come out of the oven.  The top of each dumpling gets nice and crispy, but not too hard, and the bottom is so soft and dumplingy.  And the sauce?  Ohhh, the sauce...  Heaven.  These are so easy to make, so please...don't deprive yourself any longer.  You need these apple dumplings in your life.  :)

Apple Dumplings

Recipe Source:  The Pioneer Woman

*As usual, I only made 1/2 the recipe.  This recipe is very easy to half and will make an 8x8 instead of a 9x13 pan.

2 whole Granny Smith apples

2 cans (8 oz. cans) Pillsbury crescent rolls (original)

2 sticks butter

1 1/2 cup sugar

1 tsp. vanilla

Cinnamon, to taste

1 can (12 oz.) Mountain Dew soda

Peel and core apples. Cut each apple into 8 slices. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. (8x8 if you're halving it like I did.)

Melt butter, then add sugar and barely stir.  (You want to incorporate the sugar, but it still needs to be somewhat lumpy and grainy...don't let the sugar melt).  Add vanilla, stir barely again, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan (I also poured some down the middle of the pan, between the 2 rows of dumplings). Sprinkle with cinnamon all over and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Cookies & Cream Popcorn

Remember that snack I mentioned on my Facebook page the other night?  The awesome, awesome snack?  Yeahhhhh...

 

When I came across this recipe online, it took me approximately 3 nights before I made it.  And it only took that long because our commissary no longer carries chocolate candy coating ("it's a seasonal item"  blehhh!!) and I had to go get it at WalMart (thanks WalMart, for understanding that my candy coating needs span throughout the year, not just in December). 

This is a wonderful snack and HIGHLY addictive.  I ate quite a bit of it before it even cooled and dried.  ooops...   But trust me, so will you! 

Take a look at this goodness:

Happy snacking!  : )

Cookies & Cream Popcorn
Recipe found at Sweet Treats and More via Sing for Your Supper

1 bag popcorn, popped (I used Tender White kind)
6 oz. white chocolate candy coating (popular brand names are CandiQuik and Almond Bark)
10-15 Oreos, crushed or roughly chopped (I used 15...duh!  lol)

Place the popped popcorn and Oreos in a large bowl. Heat the white chocolate candy coating in the microwave in 30 second intervals, stirring in between until melted and smooth.
Drizzle the white chocolate bark over the popcorn/Oreo mixture and stir to coat. Dump out on a large sheet of wax paper and spread into a single layer. Let cool and harden. Break into small pieces and serve.

*Note: My husband and I ate some of this the night I made it, after it had cooled on the counter, and it was delicious!  I put the rest of it in a large Ziplock bag to eat the next day, but unfortunately, I won't be eating any more of it because now it just tastes like 'plastic bag' to me.  I don't know if this is just me, but I wanted to warn you so that you will know to put any leftovers in a different kind of container that may work better.

Cool Mt. Crumpit Peppermint Patty Brownies

I love holiday traditions.  : )  One in particular that my mom and I have always had is our "decorating night".  It's usually the day after Thanksgiving, and we spend all night getting the dozens of boxes of Christmas decorations out of the attic, drag them into the house, and begin spreading Christmas joy over the house.  During the decorating time, we either have Christmas music playing or old Christmas movies (like Rudolph or Frosty) on in the background. 

After we've done all the decorating we can manage for one night, THEN comes my favorite part...watching How The Grinch Stole Christmas!!  Not the old one...the one with Jim Carrey!!  It's my favorite Christmas movie and it never fails that I put it in the DVD player at least once a Christmas season.

Welll, with a Mama who's 18 hours away, guess who had to participate in my Christmas tradition this year with me?  That's right- my better half!  He was such a trooper though!  He has now officially heard me recite the Grinch's lines as he shouts hate messages off his mountaintop to the Who's down below, or deal with a bunch of rotten kids in school as he's harboring a love for Martha May Whovier (pronounced Who-vee-ay).

Anywho ; ), after the movie was over and we'd danced around our tiny living room to "Where Are You Christmas", Jordan decided to flip through the bonus material.  Low and behold, there was a section for 'Recipes'!  I was stunned - why hadn't I seen this before??!  These Cool Mt. Crumpit Peppermint Patty brownies were the recipe that shouted "MAKE ME HOLLY!".  We won't even discuss what Martha May Whovier's recipe on there was....shudder.

Upon further Internet investigation, I discovered that this is actually a Hershey's recipe.  These brownies are minty, fudgy, and very satisfying!  If you love York peppermint patties, you'll love these.  Chocolate and peppermint tastes just like Christmas.  : )

Cool Mt. Crumpit Peppermint Patty Brownies
Recipe from "How the Grinch Stole Christmas" DVD; originally from Hershey's

*Due to the alarming amounts of butter & sugar in this recipe, I opted to half this recipe and (making only 1/2 a pan) and share most of the brownies with others.  If you make a whole pan, don't fret!  Share them with friends and family - they'll love it, and you won't be eating all the calories by yourself! 

24 small York peppermint patties, unwrapped
3 sticks melted butter (1 1/2 cup)  (I used half salted and half unsalted because it's what I had on hand.)
3 cups sugar
1 TB vanilla
5 eggs
2 cups AP flour
1 cup cocoa
1 tsp. baking powder
1 tsp. salt

Preheat oven to 350 degrees (325 for a glass dish).  Grease 13 x 9 dish.  Unwrap peppermint patties.
In large bowl, stir butter, sugar, and vanilla together.  Add eggs and beat until well blended.  Add in the flour, cocoa, baking powder, and salt and blend well. 
Reserve 2 cups of batter.  Spread remaining batter in the bottom of the baking dish.  Arrange peppermint patties on top evenly.  Pour reserved batter on top and spread over the patties evenly. 
Bake 50-55 minutes or until a toothpick comes out clean.  (My half-pan only baked 40 minutes!!)

Baked Fudge

I'm sorry I've taken such a long hiatus from blogging!  Hopefully this dessert will make up for it!!

Baked fudge is a smooth-in-the-middle, crisp-on-top, decadent dessert that is amazingly easy to make.  Score!  If you ever have a serious chocolate craving, trust me, this will do the trick!  It can be made for a fancy end to a special meal or "just because" on a Wednesday night.  ; )  The taste of the baked fudge reminds me of all the many times I've made brownies and eaten way more raw batter than should be allowed...only this won't potentially give you salmonella!

Baked Fudge
Source: The Pioneer Woman

2 eggs
1 cup sugar
2 TB (heaping) cocoa
2 TB flour
1/2 cup melted butter (1 stick)
1 tsp. vanilla extract

Preheat the oven to 325 degrees.
Beat eggs with a whisk until light in color.  Beat in sugar until just combined.
Add cocoa, flour, melted butter, and vanilla.  Mix gently until well combined.

Pour mixture into 4 ramekins.  Set ramekins into larger baking dish that is half-full of water.
Bake 40-50 minutes or until upper crust is crispy and the rest of batter is firm but not set.  Toothpick should not come out clean, but not overly runny.

Brookies

Tonight, my hubby and I are going to a bonfire at our new church!  We are really looking forward to the fellowship, fun, and food!!

Everyone was asked to bring a side item with them.  To me, apparently "side item" = dessert.  Would you have expected anything else??  But no worries...I know everyone will love these yummy bars.  "Brookies" are basically a chocolate chip cookie shaped and baked like a brownie.  Brownie + cookie = Brookie!  : )

The first time I made these, I put a large Brookie square in my husband's lunchbox the next day.  Apparently, the sight of this treat was too much for his fellow Airmen to take, and when hubby got home from work, he told me that he had to break off pieces to share with his friends!  They all loved it and were constantly asking him "when his wife was gonna make...those...uhh,...I can't remember what you call them! Those brownie cookie things again!" 

I'm also kind of excited that this is my first blog featuring another blogger's recipe!  After all, these ladies (and a few gents) are the reason I even wanted to start a blog.  They are awesome, creative, and so generous to share their recipes with everyone.  So, a big thanks to Bakerella for this yummy recipe!!

Brookies
(Bakerella gave about 3 or 4 different options of what these bars could be called...I picked "Brookies" because I thought it was the cutest.) 

2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips  (I used chocolate chunks)
1 cup chopped pecans (optional - To me, nuts are a NO-NO in desserts so I left them out.)

Bakerella has made these 2 ways and recommends to mix this all by hand.  I, for one, will always do what Bakerella says.  : )

Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla and mix well.
Add dry flour mixture and stir until well combined.
Stir in chocolate chips/chunks and nuts (if you're using them).
Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.