{Chocolate Chip Skillet Cookie}

Merry (week of) Christmas!!!

I am so excited for Christmas this year!
I mean, I'm always excited for Christmas, but this year is going to be a whole new ball game for me! That honestly makes me quite nervous to a point, but still excited!!
It's mine and Bradley's first Christmas together married, which is very exciting!
We're looking forward to celebrating the holidays with both of our families, and of course, each other!

There are usually already way too many desserts everywhere you go over the holidays, so why not add one more, right?! Christmas cookies are always a good idea, and how can you go wrong with one giant cookie?!

The more I use them, the more I fall in love with these cast iron skillets!
Especially after this little dessert.
The pictures in no way do it any amount of justice, it was so yummy!!!!!
I read a lot of different recipes trying to figure out which one to make first.
I found that a lot of them have you mix up cookie ingredients and then bake them in a skillet.
I settled on a version of this recipe, because I liked the idea of how everything was melted, mixed and baked all in the same pan.
I think it gives a flaky, pastry like crust, with all the goodness of a gooey, chocolate chip cookie in the center.
I don't really know how to give it enough credit!
I hope you try it out!!!

 

1 cup (2 sticks) butter

1 cup brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla

2 cups + 2 tablespoons flour

1 teaspoon xanthan gum

1 teaspoon baking soda

1/2 teaspoon salt

1 & 1/2 cups chocolate chips or chunks

Vanilla Ice Cream, optional

In a 10 or 12 inch cast iron skillet, begin melting the butter over medium heat, stirring often.

Once completely melted, reduce heat to low, and whisk in sugars. Stir continually until mixture is smooth and glossy.

Remove from heat, and chill in the refrigerator for 15 minutes (pan and all).

Add eggs and vanilla and mix well.

Stir in flour, xanthan gum, baking soda and salt. The mixture will be thick and sticky, so this may take a bit of elbow grease and some time, but be patient, it will eventually get all mixed in!

When the flour is pretty much incorporated, add chocolate and mix until well combined.

Spread the mixture evenly over the skillet.

Bake at 325 degrees F, for 25-30 minutes. The edges should be lightly golden brown, but the inside in the center should be slightly gooey still.

Let stand 5 minutes before cutting. 

Slice and serve with a scoop of vanilla ice cream, if desired!

Note:
-It's important to let the mixture cool lightly before adding the eggs, otherwise you will have slightly sweet scrambled eggs, which will not taste fantastic with chocolate chips.

{Lemon Blossoms}

In case you don't know, I love all things lemon! It's on an equal level with Peanut Butter, for me. Which means it's at the very top of my list!

So I'm wondering how on earth I went 20+ years without ever once having these little lemon gems. I had never even heard of them.

Luckily, my boyfriend made them over Thanksgiving, so I could try them (yes, I know he's a keeper).

Oh my goodness, they were so good! You really must try them!

Super fast and easy to make, perfect lemon flavor......mmmmm!

I know this, because I just made them yesterday, and I'm eating one right now!

You should do the same!

1 pkg. Yellow Cake Mix

1 (3.5 oz) package instant Lemon pudding mix

4 large eggs

3/4 cup vegetable oil

Glaze:

4 cups powder sugar

1/3 cup lemon juice

2 tablespoons water

Combine cake mix, pudding mix, eggs and oil in a mixing bowl.

Beat with an electric mixer for 2 minutes. Batter will be thick and sticky!

Spray mini-muffin tins with cooking spray. Fill each cup half full.

Bake at 350 degrees for 12 minutes.

Gently run a table knife around the edges to loosen, and turn out onto a clean dish towel.

Combine glaze ingredients and mix with a spoon or whisk until smooth, If it's too thick, add more water, one teaspoon at a time, until you reach desired consistency.

Place a cooling rack on a cookie sheet or over a piece of wax paper. 

While the cupcakes are still warm, dip them in the glaze, covering the whole thing. Allow excess to drip off. Place on the cooling rack, Let stand for 1 hour, or until glaze is set.

Store in an airtight container.

{Chocolate Rice Crispy Treats}

I have a huge weakness for these Double Chocolatey Chunk Rice Crispy Treats.

I only ever buy them when I am traveling somewhere, so honestly I only have one of these a few times a year. BUT, I always get the one that's like, oh I don't know, 6 inches long or something? Not the short ones, definitely!

I don't know what it is about these crazy things, but I just love them!

Oh, and just in case you were wondering, they are also phenomenal with, ummm......chocolate milk.

Anyways, that's beside the point!!

The point is, that thankfully I don't have to wait until I'm traveling somewhere to have one of these now, because I can make them at home!!!

And so can you!!

I hope you try them out!!

9 cups cocoa pebbles (or any gluten-free chocolate rice cereal)

3 cups chocolate chips, divided

1 stick (8 tablespoons) butter

2 (10 oz) packages mini marshmallows

1 & 1/2 teaspoons vanilla

1/4 teaspoon salt

Place cereal and 1 cup chocolate chips in a large bowl; set aside.

Line a 9x13-inch baking dish with foil. Lightly coat with cooking spray and set aside.

Melt the butter in a large saucepan over low heat. Once melted, add marshmallows, vanilla and salt. Stir continually until marshmallows are melted and mixture is smooth.

Pour marshmallow mixture over the cereal. Stir quickly, but make sure that all the cereal is well coated.

Pour into prepared pan and press down with a spatula. Then use the bottom of a glass or something sturdy and flat, and press down all over the mixture to make it as even as possible.

Melt the remaining 2 cups of chocolate chips...I do this in a saucepan over low heat, stirring constantly, but you can also use the microwave, if that works for you!

Once completely melted, pour over the rice crispy treats and spread evenly.

Let rest at room temperature until cool and set. Remove from the pan and discard the foil. Cut into squares and serve or store in an airtight container.

Note:

-The heat at which the better and marshmallows are melted is very important. If it's too hot, the better will almost scorch the marshmallows and they will melt too fast. The results are not a smooth and creamy consistency like you want.

2 Ingredient, 3 Minute Chocolate Fudge:

I am not a huge fan of fudge. I mean, I like it, but it's just usually SO, SO sweet.
I enjoy Peanut Butter Fudge like once a year or something, but other than that, I can definitely take it or leave it and not think twice about it.

It can be a tricky thing for me to make, too. Sometimes it turns out good, and other times, I ruin it!

I ran across this recipe, and thought it was most likely too good to be true.

2 ingredients?

3 minutes?

Yeah, right!

So glad I was wrong! I may be a new-found fudge lover!

This recipe makes some of the very best I have ever had!
SO easy, SO fast, SO smooth and creamy...it's just awesome!!!

I hope you try it out!

1 (12 oz.) package chocolate chips

1 (14 oz.) can Sweetened Condensed Milk

Lightly coat a square baking dish with cooking spray. Line pan with wax paper; set aside.

Place chocolate chips and milk in a microwave safe dish. Heat on high for 1 minute. Let stand for 1 minute. Stir until smooth. Pour into prepared pan, and spread out evenly. Chill for at least 2 hours, or until firm. Remove from pan and discard wax paper. Cut into a squares. Serve, or place in an airtight container. It can be refrigerated, or left at room temperature.

Enjoy!

Quick and Easy Lemon Cookies:

Like I've said before, I love most anything lemon. 

Both of my grandma's used to make these awesome lemon cookies! 

They were by far my favorite! 

And remarkably, there was a recipe for them, but it was a risky one. 

For some reason, they would turn out sometimes, and other times would be a complete fail!

My sister ran across this recipe, and made them for a dinner at her work. She said they were amazing, so I definitely wanted to try them!

And they were SO amazing! Definitely my new, #1 favorite cookie!!!

I hope you try them out!!

1 Gluten-Free Yellow cake mix

1 box instant lemon pudding mix

3 eggs

1/3 cup butter, room temperature

1 teaspoon lemon extract

1/3 cup powdered sugar, for decoration

Place all ingredients, except powdered sugar, in a mixing bowl. 

Mix until well blended.

Using a cookie scoop, drop dough into powder sugar. Roll to coat. Place on greased cookie sheets.

Bake at 375 for 6-7 minutes, or until the edges are just barely golden brown, or firm to the touch. Remove from the oven, and let rest on cookie sheets for 5 minutes. Remove to wire racks to cool completely.

Store in an airtight container.

Note:

-These freeze very well.

Homemade Fudge Rounds:

It's finally here.

The week of Christmas!!!!!!!!!

Christmas is my absolute, #1 favorite holiday! Ever! 

I love everything about it, including the weeks leading up to Christmas day, Christmas music, Christmas decorations, Christmas movies, even the atmosphere! 

And, of course, the Christmas cookies!

Everyone has their favorites, but I think I will add a new one to our Christmas Cookie list.

These homemade Fudge Rounds may very well be my family's new favorite cookie!

Surprisingly, they are relatively fast and easy to make. It has been SOOO long since I've had a real, Little Debbie Fudge Round, and I honestly don't remember what they taste like. So I don't know whether these are actually comparable to the "real thing," or not, but they're still good!!

I hope you give them a try, and Merry Christmas!!!! 

Cookie:

2 cups gluten-free flour

2 teaspoons xanthan gum

2 teaspoons cornstarch

3/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 & 1/2 sticks (20 tablespoons) butter, room temperature

1 & 1/2 cups sugar

2 eggs

2 tablespoons corn syrup

2 teaspoons vanilla

Filling:

2 sticks butter, room temperature

1 teaspoon vanilla

1/4 cup cocoa powder

3 cups powder sugar

1/4 cup warm water

Drizzle:

1 cup chocolate chips

1 teaspoon butter, vegetable oil or coconut oil

For the Cookies:

In a medium bowl, whisk together the flour, xanthan gum, cornstarch, cocoa, baking soda, and salt.

Beat together butter and sugar on medium speed until light and fluffy. Add eggs, corn syrup and vanilla, and mix until smooth. Add dry ingredients, and beat until combined. Dough may be very sticky. Drop on cookie sheets (I use a 1-inch cookie scoop) and bake at 350 degrees for 7 minutes. Remove from the oven, and let stand for 5 minutes. Transfer the cookies to a wire rack to cool completely.

For the Filling:

Place butter in the bowl of a stand mixer, and beat on medium speed until smooth. Add vanilla. Add cocoa powder and powder sugar. Beat on low speed just until combined. Add the water and beat on medium-high speed for 2 minutes, scraping down the sides of the bowl occasionally. 

Spread frosting on the bottom of half the cookies (I also use a cookie scoop for this too. One scoop on half of the cookies.) Gently press another cookie on the top of the filling. Place on a cookie sheet, or large tray.

For the Drizzle:

Place chocolate chips and oil of choice in a microwave safe dish. Heat in 15 second intervals, stirring well after each, until smooth.

Or,

Place the chocolate chips and oil of choice in a small saucepan. Heat over medium-low heat stirring constantly, until smooth.

Either way, once the chocolate is melted, pour into a zip-lock bag. Snip a tiny piece off of the corner, and pipe stripes over all the cookies. 

Chill until chocolate is set. Store in an airtight container in the fridge. Cookies are best served at room temperature.

Enjoy!

Triple Chocolate Poke Cake:

Another chocolate cake recipe.

I know.

But, can there really be too many?

And it's not like chocolate cakes are exclusive to Valentines Day or something, right?

I do like chocolate....a lot! But I also like other desserts and candy too. It's not like I won't eat something that doesn't have chocolate somewhere in it! So, I don't think I would necessarily be called a choco-holic.

However, sometimes I just need chocolate cake.

I don't know what it is, but I just get this craving, and it doesn't go away.

Therefore......
I make chocolate cake!

And this did not disappoint! Chocolate overload right here, and so good!!
Hope you try it out!

Cake:

1 & 3/4 cups Flour

1 & 3/4 cups sugar

3/4 cup cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon xanthan gum

2 eggs

1 cup brewed coffee, cooled

1 tablespoon lemon juice

1 cup milk

1/2 cup canola oil

1/2 teaspoon vanilla

Combined milk and lemon juice and let stand for 5 minutes. (mixture will thicken slightly).

Whisk together flour, sugar, cocoa powder, baking soda, baking powder and xanthan gum.

Add eggs, coffee, milk and lemon juice mixture, oil and vanilla.

Beat on medium speed for 2 minutes.

Pour into a greased 9x13-inch baking dish. Bake at 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Set aside to cool while you prepare the pudding.

Pudding Layer:

2/3 cup sugar

1/3 cup cocoa powder

3 tablespoons cornstarch

pinch of salt

2 & 1/2 cups milk

1 tablespoon butter

Whisk together sugar, cocoa powder, cornstarch and salt, in a medium saucepan. Gradually stir in milk, and whisk until well combined. Cook and stir over medium-high heat until thickened, or mixture comes to a boil. Remove from heat and stir in better. Allow to cool for 5 minutes, stirring occasionally.

With the handle of a wooden spoon, poke holes all over the cake. Pour the pudding over, and use a spoon, if necessary, to spread evenly. Tap the pan gently on the table a few times, to allow the pudding to seep down into the holes.

Let cool for about 30 minutes, before frosting.

Frosting:

1/3 cup milk

1/3 cup butter, softened

1 & 1/4 cups sugar

1 cup chocolate chips

Combine milk, butter and sugar in a small saucepan. Cook and stir over medium-high heat until mixture comes to a rolling boil. Boil for 45 seconds.

Remove from the heat and add chocolate chips. Stir continuously until smooth.

Immediately pour over the cake.

Chill for at least 4 hours or overnight.

Enjoy!

Crunchy Peanut Butter Rice Crispy Treats:

I love our other Chocolate Peanut Butter rice crispy treats, and all the other chocolate/peanut butter recipes that I have on here! 

So basically, what's one more?!!

A soft, peanut buttery rice crispy treat with a crunchy, chocolate, peanut butter topping.

I don't really know what else to say!!

I hope you try it out!!

1 (10 oz.) package mini marshmallows

1/4 cup peanut butter, crunchy or creamy

5 cups rice crispy cereal

1 & 1/2 cups chocolate chips

3/4 cup peanut butter

2 tablespoons butter

2 cups cornflakes, lightly crushed

Line a 9x13-inch baking dish with foil, and lightly coat with cooking spray. Set aside.

Place marshmallows in a microwave safe dish. Pour peanut butter over top. Microwave for 1 minute; stir until smooth. Pour over cereal and mix until well combined. Press evenly into prepared pan (I like to use the bottom of a drinking glass for this). Set aside to cool while you prepare the chocolate topping.

In a small saucepan, melt chocolate chips, peanut butter, and butter over medium-low heat, stirring constantly with a spatula, until melted and smooth.

Remove from heat and stir in cornflakes. Pour over rice crispy treats and spread evenly.

Chill until set. 

Remove from the pan, and take the foil off. Cut into squares and serve!

Reese Peanut Butter Poke Cake:

I don't really know how to describe this cake.

It's peanut butter.

It's chocolate.

Combined.

 I took it to a dinner at our church, and someone started calling it Wicked Cake.
My mouth is watering just thinking about it, so I better go make another one.
I hope you'll give it a try!


1 box Chocolate cake mix + ingredients called for as directed on the box
1 (8oz.) package cream cheese, room temperature
1 (14oz.) can sweetened condensed milk
1 cup cream peanut butter
1 (12oz.) container Cool Whip, divided
1 & 1/2 cups hot fudge, divided

Prepare cake according to the directions on the box.
Bake until toothpick inserted in the center comes out clean.
Poke the cake all over with a fork; set aside to cool for just a minute.
Microwave 1 cup of hot fudge, until smooth and pourable.
Pour over the cake and spread evenly with a spatula.
Once the hot fudge on the cake has cooled completely, make the peanut butter layer.
With a stand or hand mixer, beat together cream cheese and sweetened condensed milk until well combined. Add peanut butter and mix well. Stir in the cool whip until smooth and well mixed.
Spread evenly over the cake. Chill until completely cool.
Spread the remaining cool whip over the peanut butter layer. Microwave the remaining hot fudge just until easy to pour. Drizzle over the cool whip.
Chill until ready to serve.

The BEST Chocolate Pudding/Pie Filling:

I don't know if I ever said this before on here, but I have a huge weakness for pudding. 

Pretty much any kind....I don't know why, I just love it! The thicker, definitely the better.

Because of that, I also love eating AND making meringue pies. 

My grandma made them all the time when I was growing up, and I just thought they were the best thing ever!

Unfortunately, this pie can't really compare to hers. However, for me, it has been the next best thing!

It was so good! In a pie or simply by the spoonful, I could eat this pudding all day long!

2 cups milk

3 tablespoons cornstarch

dash of salt

1 cup sugar

1/4 cup baking cocoa

3 egg yolks

2 tablespoons butter

1 tsp. vanilla

In a medium saucepan, whisk together milk, cornstarch, salt, sugar, cocoa and eggs. Bring to a boil over medium-high heat; stirring constantly. Once the pudding is very thick, remove from the heat and stir in the butter and vanilla.

To use as a Pie Filling:

Follow the instructions on THIS recipe.

Or, you can just pour into a serving bowl and serve!
Warm or chilled, plain, or topped with a dollop of whipped cream...it's good any way it's served!

{No-Bake Chex Bars}

Inspired by a conversation about Chex cereal with my boyfriend
(who loves all things peanut butter and chocolate just about as much as I do),
I went on a quest to find this recipe.
Thankfully, I didn't have to look very long or far!
I stumbled across a similar recipe and knew I had to try it out!
Unfortunately, Bradley has not had the chance to taste them yet, but I absolutely loved them!
I wasn't sure what to think, but they turned out SO good and they really couldn't have been easier to make. They hold their shape beautifully, yet they are still nice and soft like a really good rice crispy treat. I don't know exactly how to describe them, so you should probably just make them and see for yourself!! If you are even the slightest fan of peanut butter and/or chocolate, I don't think you'll be disappointed! 

7 cups Chex cereal

1 cup brown sugar

1 cups light corn syrup

1 cup creamy peanut butter

1 tablespoon vanilla

1 cup chocolate chips

Line a 9x13 baking dish with foil, and lightly coat with cooking spray; set aside.

Place cereal in a large bowl.

In a medium saucepan, whisk together brown sugar and corn syrup. Bring to a boil over medium-high heat and boil for a full minute, stirring constantly.

Remove from heat; add peanut butter and vanilla. Mix until peanut butter is melted and mixture is smooth. Pour over cereal. Mix until evenly coated, but gently so that the cereal doesn't get crushed.

Press mixture into prepared pan, again, being very gentle not to crush the cereal.

In a small saucepan over low heat, melt chocolate, stirring constantly, until smooth.

Drizzle over cereal mixture. Chill until firm. Remove from the pan and discard the foil. Cut into squares and serve!

Note:

-I used corn Chex, but you could use rice Chex, a mixture of both, or whatever you want. Just be sure not to use wheat Chex if you are making them gluten-free!

Mounds Brownies:

Coconut is so good! I know, I know...lots of people don't like it. 

Believe me, coconut lovers are a minority in my house!

I don't mind a whole lot though, because that just means more for those of us who love it!

So if you are a fellow coconut lover, this recipe is for you!!!!

 I hope you give it a try!!!

1 batch (or box) brownies, see note

5 & 1/3 cups shredded coconut

1 (14 oz.) can sweetened condensed milk

1 & 1/2 cups powder sugar

2 cups milk chocolate chips

Prepare brownies according to directions. Bake in a jelly-roll style pan.

Allow to cool completely.

In the bowl of a stand mixer, mix together coconut, milk, and sugar until thoroughly combined. The mixture will be very, very thick.

Drop by spoonfuls all over the brownies and spread evenly, being very careful not to tear the brownies.

Place chocolate in a microwave safe dish, and microwave in 30 second intervals until melted. 

Drizzle over coconut mixture and chill until set.

Cut into squares and serve!

Note:

-You can click HERE to find my brownie recipe

Lemon Meringue Pie:

Lemon.

Just the word itself sounds tasty and refreshing to me!

I have always been crazy about anything Lemon.

Sweet or Savory, it doesn't matter.

However, by far, my very favorite Lemon dish of all time, would have to be

Lemon Meringue Pie.

My brother, Kaleb, is just about the same way, and he asked for it for his birthday this year.

It doesn't look amazing, but it tasted SO good!!

I hope you try it out!!

1 (9-inch) deep-dish Pie Crust (click HERE for my recipe)

Bake pie crust at 375 degrees for 25-30 minutes, or until light golden brown.

Set aside to cool.

Meringue:

6 egg whites

1/2 tsp. cream of tartar

1 tsp. vanilla

12 tblsp. sugar

Separate egg whites and place them in a large mixing bowl of an electric mixer. Let them stand at room temperature for 30 minutes.

Add cream of tartar and vanilla to the egg whites. Begin beating on medium-high speed until soft peaks form.

Turn the mixer on high speed. Add the sugar, 1 tablespoon at a time, until stiff peaks form.

Continue beating until sugar is dissolved and peaks are stiff and glossy.

Tip: you can tell when the sugar is dissolved by rubbing a small amount of the meringue between your fingers. The less "grainy" feel, the better chances of the meringue not weeping later on.

Pudding:

1 (2.9 oz) box Cook&Serve Lemon Pudding mix

1/2 cup sugar

2 egg yolks, beaten

2 & 1/4 cups water, divided

Whisk together pudding mix, sugar, egg yolks, and 1/4 cup water in a medium saucepan; mix until well combined. Add remaining 2 cups water. Bring to a boil over medium heat, stirring constantly.

Pour into pre-baked pie shell. Top immediately with meringue, and spread to edge of crust to seal.

Bake at 350 degrees for 10-15 minutes, or until lightly browned.

Cool completely before serving. Store any leftovers in the refrigerator.

Dirt Dessert:

My Grandma used to make this recipe all the time. I remember her bringing it to a lot of church events. She generally would layer it in a brand-new flower pot, and put fake flowers in the top to give it the full "dirt" affect!

It had been so long since I had eaten any, and I had never actually made it.

Someone requested it for the 4th of July, so I thought why not!!

I was really happy with how fast and easy it was to make! I always thought it was one of those things that took a while to put together, but I was so wrong!

As you can tell from the picture below, we got our gluten-free sandwich cookies at Walmart. We have also tried the "Glutino" brand, and they are good as well!

With all the picnics, family reunions and get-together's that happen around this time of year, this is an excellent dessert that can be made way ahead AND feeds a crowd!

I hope you give this recipe a try this summer! I don't think you'll be disappointed!

2 ( 10.6 oz.) pkg. Gluten-Free chocolate sandwich cookies

1/4 cup butter, room temperature

1 (8 oz.) pkg. cream cheese

1 cup powder sugar

3 & 1/2 cups milk

2 ( 3.4 oz.) boxes vanilla pudding mix

12 oz. container Whipped topping

Place cookies in a food processor, and pulse into crumbs; set aside.

In a large bowl, cream together butter, cream cheese, and powder sugar; set aside.

In another bowl, mix together milk and pudding mix. Fold in whipped topping.

Add cream cheese mixture to pudding mixture, and stir until well combined (I actually used a hand mixer for this).

Layer 1/3 of the cookie crumbs in a 9x13-inch baking dish. Press out evenly.

Pour half of the cream mixture over the cookies and gently spread out evenly.

Repeat, ending with cookies.

Allow to chill overnight before serving. 

Note:

-If you do not want this dish to be gluten-free, simply substitute a family-size package of regular Oreo's for the gluten-free cookies.

-This can also be frozen. Just allow to thaw for an hour or so before serving.

Homemade Crunch Candy Bar:

I was recently asked what my favorite candy bar is, and I honestly had no clue! I had really never thought about it before! I tend to like a wide variety of things, including candy bars!
As I was thinking about it, I realized that it would probably be next to impossible to actually pick a favorite, but there are a few that I really, really like.
Crunch Bars would definitely be one of them! I love the simple factor of them...just creamy chocolate and crunchy rice crispy's.
So when I saw this recipe, I knew I had to give it a try! The fact that the ingredient list was 2 ingredients long, made me both excited and nervous!
However, they turned out SO good!!
Extremely easy to make, and so delicious!!

But I'm rather embarrassed to admit that I have a cooking dilema. I can't melt chocolate in the microwave. I burn it every.single.time no matter what I do.
However, I seem to have success whenever I melt it over the stove.
So I have included both microwave AND stove-top instructions, just in case, by some chance, there is someone else out there who struggles with melting chocolate as well!!
Either way, though, I hope you give this recipe a try!

2 (12 oz) packages chocolate chips
1 & 1/2 cups rice crispy cereal

Line a 9x13-inch baking dish with foil and coat with cooking spray; set aside.

Microwave directions:
Place chocolate in a microwave safe dish. Microwave for 1 minute; stir.
Continue cooking and stirring in 30 second intervals, until chocolate is melted.
Add cereal and stir until well combined.

Stove-top directions:
Place chocolate in a medium saucepan. Cook and stir constantly over medium-low heat (I set my stove on 3) until chocolate is almost melted.
When there are still some small chunks of chocolate left, remove from the heat, and continue to stir until completely melted.
Add cereal and stir until well combined.

Pour into a prepared pan and spread out evenly. Chill for at least 30 minutes or until set. Remove from the pan and take off the foil. Cut or brake in pieces. Store in an airtight container in the refrigerator.

Note:
-You can use milk chocolate, semi-sweet chocolate...whatever you like!

The BEST Rice Crispy Treats:

I know. 

A recipe for rice crispy treats? Really? 

You can find that on just about every bag of marshmallows and every box of rice crispy cereal out there. 

That's what I thought too. 

Until I got tired of wishing I was eating a store-bought Kellogg's rice crispy treat, rather than the dry, hard homemade ones.

So I went searching.

And I'm SO excited to share what I found!!

There is really nothing super special about this recipe, and it's just as easy to make as any other rice crispy treat recipe. It's just that it tastes WAY better!!

These are so fluffy and soft and chewy and creamy.....my mouth is watering just thinking about them!

I won't be making rice crispy treats any other way from now on!

Hope you give them a try!!

10 cups rice crispy cereal

2 (10oz.) packages mini marshmallows

1 stick (8 tablespoons) butter

1 & 1/2 tsp. vanilla extract

1/4 tsp. salt

Measure exactly 10 cups of cereal into a large bowl; set aside.

Line a 9x13-inch baking dish with foil. Lightly coat with cooking spray and set aside.

Melt the butter in a large saucepan over medium heat. Once melted, reduce heat to medium- low and add marshmallows, vanilla and salt. Stir continually until marshmallows are melted and mixture is smooth.

Pour marshmallow mixture over the cereal. Stir quickly, but make sure that all the cereal is well coated.

Pour into prepared pan and press down with a spatula. Then use the bottom of a glass or something sturdy and flat, and press down all over the mixture to make it as even as possible.

Let rest at room temperature until cool and set. Remove from the pan and discard the foil. Cut into squares and serve or store in an airtight container.

Note:

-The heat at which the better and marshmallows are melted is very important. If it's too hot, the better will almost scorch the marshmallows and they will melt too fast. This results are not a smooth and creamy consistency like you want.

Double-Chocolate Cookies:

I'm not a chocoholic like some people, but I do usually enjoy it, and I really like dark chocolate.

Every now and then, I get a craving for a nice piece of something "chocolaty."

I'm not talking about wanting to eat a whole cake by myself or something like that. 

Just a bite or two will do!

When I saw the recipe for these cookies, I wanted to try it, but honestly, I was concerned that they might be a little over-the-top in the chocolate department. I know some people think that's not even a possibility, but for me, it could be!

However, they turned out really good! They have a little fudge-like consistency, are pretty thin, and are great as is or with a filling or something.

Whether you're a chocoholic lover, or just enjoy some chocolate here and there, I hope you'll give these a try!

1 pound of chocolate chips, see note

2 cups flour

1 tsp. xanthan gum

1/2 cup cocoa powder

2 tsp. baking powder

1 tsp. salt

10 tablespoons butter, room temperature

1 & 1/2 cups brown sugar

1/2 cup white sugar

4 eggs

2 tsp. strong brewed coffee, see note

2 tsp. vanilla

In a microwave safe dish, melt the chocolate by heating at 30 second intervels and stirring well in between each one; set aside.

Combine flour, xanthan gum, cocoa powder, baking powder and salt in a small bowl. Whisk until well blended.

In a stand mixer, beat together butter and sugars. Add eggs, one at a time, mixing well after each. Add vanilla and coffee; mix well.

Pour the chocolate into the mixing bowl and mix well.

Add dry ingredients and mix until just combined.

Cover and let stand for 35 minutes to let the chocolate harden.

Using a cookie scoop, drop onto greased cookie sheets, leaving 2 inches between each cookie.

Bake at 350 degrees for 10 minutes. They probably won't look done, but take them out anyways.

Cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely. 

Fill with your favorite icing, filling, peanut butter, etc., if you want or leave them plain.

Store in an airtight container.

Note:

-The chocolate chips can be semi-sweet or milk chocolate

-One pound is roughly between 2 & 1/4 - 2 & 1/2 cups. I have a small kitchen scale, so I measured them by weight, which is what I would recommend.

-You could also use 2 tsp. of instant coffee granules, if you prefer. Otherwise, you will want to brew some coffee, because regular coffee granules will not dissolve, and that will taste disgusting!

-I filled mine with THIS Oreo cookie filling.

Butterscotch Blondies:

We used to make these ALL the time. I think we had them so much that we didn't want to make them anymore and so we kind of forgot about them.

I needed a dessert to take to a friends house the other week, and it seemed like we were out of everything, of course!! I had no chocolate chips, no cocoa powder...and of course I could only think of desserts that took one or both of those ingredients. One of my sisters suggested blondies, and for some unknown reason, we were overflowing with butterscotch chips, so I decided to give it a try.

It had been SO long since I made them, that I had forgotten how good they were!

And how fast they come together!

I'll try not to make them too often, but we will definitely be adding these back on our dessert list!!

I hope you try them out!

2 eggs

2 cups brown sugar

1 cup (2 sticks) butter, melted

2 tsp. vanilla

2 & 1/2 cup flour

1 & 1/2 tsp. xanthan gum

1/4 tsp. salt

2 cups butterscotch chips

Vanilla Ice Cream

Butterscotch or Caramel Ice Cream Topping

In a large bowl, beat together eggs, brown sugar, butter and vanilla.

Add flour, xanthan gum and salt. Mix until well combined.

Stir in butterscotch chips.

Pour into a greased jelly-roll pan and spread out evenly (I like to use an offset spatula like for cake decorating for this).

Bake at 350 degrees for 23-28 minutes or until a toothpick inserted in the center comes out with moist crumbs. You don't want to over-bake these, or they will be hard.

Let stand for 20-30 minutes before serving, or cool completely until ready to serve.

Top with vanilla ice cream and butterscotch or caramel syrup.

Enjoy!

Note:

-You could bake them in like a 9x13 pan or something, but I find that makes them pretty thick, and then it takes a long time to get the middle done, while the edges are already burning.

Glossy Chocolate Icing:

I love a good frosting recipe just as much as the next person, but I'm also one who enjoys a good glaze every now and then too.

This is the perfect recipe if you can't decide between frosting or glaze!!

It's thicker than a glaze, but not at all fluffy like a frosting. It's super easy and really fast!

I love it on brownies, but it's also good on a cake as well!

I hope you try it out!

1/2 cup sugar

1/4 cup baking cocoa

1-1/2 tblsp. cornstarch

1/2 cup cold water

2 tsp. butter

1/2 teaspoon vanilla extract

My Basic Brownie Recipe

In a medium saucepan, combine the sugar, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cooled cake or brownies while the frosting is still warm. Refrigerate until cool and set. 

Note:

-I added some sprinkles to the brownies after I spread the icing on...this is of course optional, but I just love sprinkles!!!!

Sugared Pecans:

My sister got this recipe from one of her co-workers and it is seriously amazing!! I love warm and/or glazed nuts and these are fabulous!! Plus, they're so easy! I've tried other recipes similar to this before, but they just never really made the cut. These, however, went above and beyond! We ate them plain mostly, but they were also SUPER yummy on hot fudge sundaes!! I think they would also be great on a salad as well!!  If you have ever had a sundae at Denny's, these nuts taste remarkably close to the ones that come on those sundaes!

Anyway you eat them, they're just simply going to be good, so I hope you try them out!!!!

1 stick butter

1 cup sugar

1 tsp. cinnamon

3 egg whites

4 cups pecans

Preheat oven to 350 degrees. 

Place the butter in a large baking sheet (with sides, of course!). Place the pan in the oven until the butter melts.

In a medium bowl, whisk together the sugar, cinnamon and egg whites. Add pecans and stir until evenly coated. Pour into buttered pan. Bake for 24 minutes, stirring every 8 minutes.

Pour onto wax paper and allow to cool completely. Store in an airtight container.

Enjoy!