Oreo Cream Cheese Swirl Brownies

Brownie? Yes. Cream cheese? Yes. Oreos? Yes. All 3 in one deliciousl dessert??? YES YES YES!!! Do these brownies really need an explanation. They taste like a cross between fudge, brownies, and cheesecake to me. They are definitely rich and indulgent, and a small piece goes a LONG way. I promise. If you are a chocolate lover, you will NOT be disappointed by these. And, on the upside, I have been focusing and trying to make my pictures more appetizing when I have the chance and good natural light. What do y'all think of these? ;) Enjoy!!

INGREDIENTS:
8 tbsp. unsalted butter
¾ cup sugar
1 cup all-purpose flour
½ cup unsweetened dark cocoa powder
½ tsp. salt
2 large eggs
¼ cup milk
1½ cups coarsely chopped Oreo cookies
8 oz. cream cheese, at room temperature
½ cup confectioners’ sugar
1½ tsp. vanilla extract

DIRECTIONS:
Preheat the oven to 350˚ F.  Line an 8×8″ baking pan with aluminum foil and spray lightly with cooking spray.

In a small saucepan over medium heat, combine the butter and sugar.  Bring to a boil, whisking frequently.  Boil for 1 minute, then remove from the heat and set aside to cool slightly.

In a medium mixing bowl, combine the flour, cocoa powder and salt; whisk together to combine.  Add the eggs to the pan with the butter-sugar mixture and whisk until well blended.  Whisk in the milk.  Transfer the wet ingredients to the bowl with the dry ingredients and mix just until incorporated.  Fold in the Oreo cookie pieces.  Spread the batter into the prepared pan.

To make the cream cheese mixture, combine the cream cheese, confectioners’ sugar and vanilla extract in the bowl of an electric mixer.  Beat on medium-high speed until well-blended and smooth.   Drop the cream cheese mixture over the brownie batter in dollops.  Use the blade of a knife to gently swirl the cream cheese mixture together with the brownie batter, creating a marble effect.

Bake for about 22-24 minutes.  Transfer the pan to a wire rack and let cool completely before slicing and serving.

Source: adapted from Annie's Eats and Sugar Plum 

No-Bake Chocolate Cookies

This recipe has been in my family for a long time. It was passed down to me through my father from his mom. I see it everywhere made different ways, but this is how I've always made it, and I love it. Of course, you could add more oats if you like. But, I love them just the way they are. The only thing I don't like about it is when I crave them on hot, humid days. No point in making them because they won't set in high humidity. So....I live it up in the winter! I would love to make them once a week...haha! So, if you're looking for something to put together quick for last-minute company, or you're just craving chocolate or something sweet without having to bake...this recipe is for you! Enjoy! 

INGREDIENTS
1 stick margarine
1/3 cup unsweetened cocoa powder
1/2 cup milk - I use whole.
2 cups granulated sugar
2 cups quick oatmeal (not instant)
1 teaspoon vanilla extract
1/3 cup creamy peanut butter


DIRECTIONS
In a medium-sized saucepan, boil margarine, cocoa powder, milk, and sugar on medium heat for 5 minutes. Add oatmeal, vanilla, and peanut butter; stir well to combine. Drop by teaspoonfuls on waxed paper to harden. 


Recipe Source: my grandmother

Snickerdoodle Cupcakes

Snickerdoodles are my all-time favorite cookie. I will almost always choose a Snickerdoodle over chocolate chip. Does that make me un-American or weird? Lol! Annie's Eats is one of my favorite blogs, so when she posts something that looks amazing, it usually it. So, when I saw Snickerdoodle cupcakes, they had to be tried out ASAP. And boy was I happy when they were done. They were SO good. I did not use the same frosting she did though. I decided to go with a cream cheese frosting from Beantown Baker. I will definitely be making them again, and again, and again..you get the picture. =) Enjoy! 


INGREDIENTS
For the cupcakes:
1½ cups all-purpose flour
1½ cups cake flour, sifted
1 tbsp. baking powder
1 tsp. salt
1 tbsp. ground cinnamon
2 sticks (1 cup) unsalted butter, at room temperature
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups milk


For the frosting:
8 oz cream cheese at room temp
1 stick butter at room temp
1 Tbsp vanilla extract
3-4 cups powdered sugar


For garnish:
1 tsp. ground cinnamon
2 tbsp. sugar
Mini snickerdoodles - As you can see, I didn't have those on there but Annie has a great recipe on her site.


DIRECTIONS

To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine.  In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes.  Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting, cream butter and cream cheese until fluffy. Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.

Frost the cooled cupcakes as desired. In a small bowl, whisk together the ground cinnamon and sugar.  Sprinkle a pinch of the cinnamon-sugar on top of each frosted cupcake.  Garnish with mini snickerdoodles.

Recipe Source: cupcakes - Annie's Eats, frosting - Beantown Baker

Classic Cranberry Sauce

My one year blogiversary passed, and I totally forgot. What kind of blogger am I! Well, at least I ran it for a year. I had contemplated shutting it down. I will continue to try and post more often. 

Happy 1st Blogiversary to me!

So, for the first post of the New Year, I have this cranberry sauce. Now, usually, at our Thanksgiving table, we have the jelled cranberry sauce in the can, and for as long as I can remember, I have been totally okay with that. What's turkey without cranberry, right? But, I wanted to try something new. When I saw this recipe, I knew it would be great for a beginner cranberry-sauce-maker...like me! It was a hit, and it has been requested for next year's table. Yay! Enjoy! 

INGREDIENTS

- 12 oz bag of fresh or frozen cranberries, washed if fresh

- 1 ¾ cup granulated sugar

- ¾ cup water

- 1 orange slice

- 1 teaspoon orange zest 

DIRECTIONS

1. Combine all ingredients in a medium-sized saucepan.

2. Stir over high heat for 3 minutes, until sugar melts and water starts to boil.

3. Reduce heat; simmer until thickened, about 15 minutes.

4. Discard orange slice. Pour into serving bowl; cool completely. 

Recipe Source: Family Circle magazine Nov. 29, 2010

Red-Plaid Cookies

These were a little tricky. The picture that was on the recipe had circle cookies, and I imagine they were supposed to come out square, but, I guess I didn't do them right... =) I kinda like the rectangular shape though. And, they were yummy! 

INGREDIENTS

• 1 cup butter, softened - I used unsalted.
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour 
• Red paste food coloring

DIRECTIONS
1. In a mixer, beat butter on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the sides of bowl occasionally. Beat in egg and vanilla. Beat in the flour.
2. Divide dough in half. Tint one portion of the dough with red food coloring. Knead in coloring until it is well distributed throughout dough. Leave other portion of dough plain. 
3. Shape each dough portion into a rectangular log that is 6 inches long and 2 inches wide. Wrap each log in waxed paper or plastic wrap and chill until dough is very firm (at least 2 hours). With a sharp knife cut each long lengthwise into four slices. (From each color of dough, you will have 4 pieces that are each 6 inches long and 2 inches wide.) 
4. Stack 4 pieces of dough together, alternating colors. (You will have 2 rectangular logs, each with 4 layers.) Press dough together to seal layers. Wrap logs in waxed paper or plastic wrap. Chill for 30 minutes or until firm. 
5. Using a sharp knife, cut each log lengthwise into 4 strips. (Each strip will have 4 layers in alternating colors.) Stack 4 strips of dough together, alternating colors, for a plaid effect. Trim edges to straighten. Wrap the 2 logs in waxed paper or clear plastic wrap and chill 30 minutes until firm.
6. Preheat oven to 350. Cut logs crosswise into 1/4-inch-thick slices. (For round cookies, cut slices into rounds using a 2-inch round cutter.) Place slices 1 inch apart on an ungreased cookie sheet. 
7. Bake in preheated oven 8 to 10 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheet 1 minute. Transfer to a wire rack; cool. Makes 48. 


TO STORE: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. 

Recipe Source: Better Homes & Gardens Christmas Cookies 2003 

Green Beans with Bacon

I know what you're probably thinking. Green beans = healthy, boring food. NOT these. I can imagine these aren't the healthiest being all the bacon and bacon fat, BUT they are the best green beans I've ever had. I wouldn't make em without the bacon. NO WAY! The key to them being really good is getting really fresh green beans. They are always a hit, and both of my parents have requested they be at every holiday table. I always make too much so I have leftovers. =) They are that good. Promise. You have to try them!

INGREDIENTS:

• 1/8 pound slab bacon, diced
• 1/2 onion, minced - I use regular ole yellow/Vidalia.
• 1 pound green beans, trimmed - I snap the ends off.
• 1/2 tsp red pepper flakes - More or less for your taste, but this much does make it kinda spicy.
• Salt
• 1/2 cup boiling water
• 1 Tbsp unsalted butter, softened
• 1 1/2 Tbsp white vinegar
• Freshly ground pepper

DIRECTIONS:

1. In a large deep skillet, cook the bacon over moderate heat, stirring, until golden. Transfer the bacon with a slotted spoon to a plate. 

2. Add the onion to the skillet, and cook, stirring, until softened.

3. Add the beans, pepper flakes, and salt; saute over moderately high heat, stirring, for 2 minutes.

4. Add the boiling water and cover the skillet immediately. Steam the beans, shaking the skillet occasionally, for 15 minutes, or until just tender.

5. Add the butter, vinegar, salt, and pepper. Toss until combined. 

6. Sprinkle with the bacon, and serve.

Recipe Source: Georgia Downard via FoodNetwork.com

Yesterday was National Candy Corn Day...

...and I forgot to post! Sorry! Just a quick little treat I did up for our Halloween party. 

CANDY CORN CUPCAKES!!

These are easier than you think to put together. I just used a box cake mix. I colored half of the batter yellow, and the other half orange. In the cupcake liners, I put some yellow in, then covered with orange batter. Then just bake as the package says, and VOILA! Candy Corn Cupcakes! 

(Not the best picture, but you can see the yellow on the bottom and orange on top)

Super easy. I topped them off with some of my homemade vanilla butter cream (HERE), some candy corn colored nonpareils, and a candy corn. Too cute! They were a hit!

Halloween Caramel Corn Mix

As you can see by my recent posts, it has been all about simple, easy, go-to recipes for this Halloween season. My 17-month-old is ALL over the place, and I, like many other busy mommies and daddies, need easy recipes to satisfy even the pickest eaters. Wow..that sounded like a commerical...sorry. =) Anyways, my mom brings home this HUGE bag of homemade popcorn the day before our Halloween party...I'm thinking PERFECT. I had this idea to mix in some candy corn to it, and make it like a snack mix for the party goers to munch on while playing games. Then, she added in some Fall colored M&M's and some cocktail peanuts that we had extra of. It turned out delicious! Besides the caramel corn being the most amazing caramel corn I have EVER tasted, the candies and nuts added that little extra something. Enjoy! 

I linked up to: 

Mini Caramel Apples

Caramel apples are a quintessential Fall and Halloween dessert. You can't go without one during this season...or at least I can't. 

For our Halloween party, we had decided to make some. Then....I came across this post for mini caramel apples...who woulda thunk it? I absolutely loved the idea of bite-sized mini caramel apples, and can't believe that I didn't think of it myself. 

We ran into really only one problem with these delicious baby bites. No matter how much we buttered or greased the wax paper or tray that they sat one, they still stuck like crazy. We had to pry them off with a metal scraper. So, next time we will either dip the bottoms in sprinkles or chopped nuts. Just a lil FYI for those of you who have never made them. 

This recipe is so simple that I'm not even going to put it in traditional recipe format. All you need is a bag of wrapped caramels or the cool lil caramel bits. I used the wrapped caramels, and followed the directions on the bag melting. As that was melting, I used the larger side of my melon baller to scoop out lil balls of apple. We used Granny Smith apples, and I made sure that I got the skin of the apple on every ball. I got about 6-8 balls out of each apple, and we used 5 good-sized apples. Then, in each apple, I put a little cocktail pick. I've seen people use toothpicks, lollipop sticks, and mini pretzel rods. After that, just start dipping! 

Again, to prevent sticking, you might want to dip the bottoms in sprinkles or nuts. This doesn't have to just be for caramel. You could also do chocolate covered apples, or go super decadent and do caramel then chocolate. YUM! ;) Enjoy!

Bloody Good Cranberry Punch

I love me a good punch...I think every party should have something besides cokes and water. I found this recipe in All You magazine, and I thought it would be perfect for our Halloween party...plus, look how easy! Only 3 ingredients...that's what I'm talkin about! 

INGREDIENTS
- 1 64-oz bottle cranberry juice cocktail, chilled
- 1 cup orange juice, chilled
- 2 cups club soda, chilled


DIRECTIONS
Pour ingredients into a punch bowl and serve. 


Recipe Source: All You magazine, October 2010

I linked up to: