Peppermint Patty Pretzels!!

Sometimes I get an idea for something and it gets stuck in my head. Usually when this happens I have no idea how to accomplish said idea. It’s also usually something crafty like the time I tried to make stencils of my dog to paint… Eeerrr, nevermind that.

So… I first thought about making peppermint patty stuffed pretzels, when I was standing in line at Sheetz getting coffee (after my Saturday 10k run and before breakfast) and craving something sweet. You know how check-out lines always have candy and junk around? I saw these. My life changed. No, I’m just kidding, my life didn’t change right then.

My life changed when I saw THIS recipe from Mom On Timeout. Ding (went the light bulb above my head)! Then, I went to the grocery store to get everything I needed to make these Peppermint Patty Pretzels.

 

Recipe Notes:

  • I used about 4 ¾ cups of powdered sugar.
  • I ended up using ¾ of a 1 lb bag of square pretzels.
  • I chose to melt 3 kinds of chocolate chips (white, dark, milk). The dark chocolate is my favorite, Hubs prefers the white. I know 3 ¾ cup seems like A LOT of chocolate, but this recipe makes 5.5 dozen peppermint patty pretzels!

 

Y’all… guess what just happened? I just googled “peppermint patty pretzels” looking for pictures of the ones I saw at Sheetz. I realized I’ve done something like these (that didn’t work out very well) AND I wasn’t as much of a genius as I thought. Apparently peppermint patty pretzels have been done before. A LOT. L Boo.

You’ll still want to make these. They’re totally worth the effort. And I’m going to pretend I didn’t google them… that way I can still claim genius.

Happy Making!

-Holly

Soft & Chewy Butterscotch & Chocolate Chip Cookies!!

OMG. These might be my new favorite chocolate chip cookie! They’re perfect! Lightly brown on the bottom, soft & chewy throughout…

I found this recipe at Erica’s Sweet Tooth. I didn’t change any of the ingredients besides the chocolate chips (and the addition of butterscotch). I didn’t want to be too boring so I used 3 kinds of chips… but if you’re boring you could just use one kind. I won’t judge (too harshly).

I took the cookies directly from the freezer and put them on room temp cookie sheets right before I put them in the oven, that’s probably why I baked mine for a minute longer than the original.

The only thing I’d do differently is to double the recipe, and make the cookies 2x as big! Because the only thing that could make these better is… more.

Oh! In case you’re wondering… that other cookie in the second picture? It’s a chocolate peanut butter chocolate chip cookie with a snack size Reese’s inside. I might tell you about all the fun I had making that recipe later in the week.

Happy Baking!

-Holly

Click to see my recipe!?

Chocolate & Cayenne Cookies

Soo… there’s no recipe for these cookies.  I used THIS one from Food.com. The only thing I did differently was add more chocolate chips. Overall these are pretty good. The cayenne flavor is pretty prominent, so they’re not for everyone.
 
I didn’t share an adapted recipe because I  want to change a few things.
1. these are pretty crispy cookies. I prefer chewy cookies… I neeed to research how to make chewy cookies.
2. the cayenne flavor is REALLY strong. It overwhelms the sweetness from the chocolate. So, even though I double the amount of chocolate chips, I think I should have reduced the amount of cayenne I used.
3. I think if I add some type of frosting, or maybe turn these into sandwich cookies the cayenne wouldn’t be so over whelming. I imagine the sweet frosting would balance out the spice?
4. and speaking of chocolate… I used 2 kinds of chips, dark & milk. I think it was a good idea… I just think I’ll use even more next time.
 
Some other notes:
1. I got about 7 dozen cookies, using a half-tablespoon scoop.
2. I made the dough the night before, and kept it in the fridge between batches.
3. I flattened the cookies slightly before I put them in the oven, and I only baked them for 10 minutes.
 
Overall these are good. Not great. BUT,  I’m pretty excited to try this combination some more. I already tackled CUPCAKES, maybe brownies will be next?
 
Happy Baking!!
-Hey Waitress!!

Chocolate (Caramel Filled) Cupcakes with Caramel Bailey’s!!

Confession: I didn’t feel like baking this weekend. I whipped these cupcakes up last minute because Hubs and I crave treats at night.
 
I used my regular boozy chocolate cake batter. As usual it’s awesome.
 
The chocolate caramel filling is good. But I don’t plan on using it again. The filling I made for these is too, um, chewy. It came out like Tootsie Rolls! Whaaaa?! I know. Weird. I should have made some homemade caramel. Or used a can of condensed milk to make it more creamy. Live and learn. 😉
 
I topped these off with a simple buttercream that uses Bailey’s instead of milk.
 
Overall they came out tasty. The recipe isn’t too shabby for a batch of thrown together at the last minute cupcakes.
 
Happy Baking!
-Hey Waitress!!
 
Check out the recipe for Chocolate (Caramel Filled) Cupcakes.
 

Sweet & Salty Cookies!!

Sometimes I crave sweet AND salty things. Yesterday was one of those days. It also happened to be Sunday, which is my favorite baking day. Coincidence? I think not.
 
There are variations of these sweet and salty cookies all over the internet.  I even saw some with potato chips! Crazy… riiiiight? I opted to make mine w/ pretzels because… well… I like pretzels. I also like Reese’s and all kinds of chocolate. Basically these cookies are a little bit of heaven for me. Pretzels, 2 kinds of chocolate chips, peanut butter, and salt… what more could a girl ask for!?
 
I used half of my favorite chocolate chip cookie recipe. Then I added the pretzels. Then I saw the 2 bags of chocolate chips… and added those. THEN I noticed that I had a bag of those adorbs mini Reese’s in the pantry… and I just couldn’t control myself. To top it all off I sprinkled a little bit of coarse salt over the cookies.
 
I added the extra pretzels & chocolate chips because I thought it looked pretty to have them sticking out on the top… it really shows the sweet & salty off, ya know!? You could leave it all off, but I wouldn’t recommend doing that. I added the extra salt when they came out of the oven ‘cuz I didn’t get quite enough the first time. It all depends on what you like!
 
That’s the great thing about these cookies. They start off as a basic chocolate chip cookie, and then you add as much of the extra stuff as you want.
 
If I was you I’d make these the next time a sweet & salty craving hits. It sure cured mine. 😉
CLICK HERE FOR THE RECIPE.
 
Happy Baking!
-Hey Waitress!!

Red Velvet Snickers Brownies in Someone Else’s Kitchen

 
 

So… I hate cooking/ baking in other peoples kitchens. Is that weird? Maybe it is. I don’t know. But I seriously hate not knowing where anything is… and it’s even worse when I’m in another town/ state. Then I have to go shopping and I don’t know where anything is in the freaking store! Aaaarg!
 
These brownies where a delish exercise in what else could possible go (kind of) wrong.
 
But I should start from the beginning. We’re visiting Hubs’ family in VA for Christmas and I offered to bake dessert. I don’t know how to say this w/o sounding like a jerk… but his dad doesn’t exactly have a great kitchen set up. It’s kind of wack… It was so bad I had to go buy most of the ingredients (see first paragraph). and then I forgot the danged FLOUR! Lucky for me, Hubs’ Bro lives right next door and his wife was gracious enough to hand over a bag of flour.
Dad doesn’t own a stand mixer. He has a hand mixer. From the 80’s. I now realize how much I love my Kitchen Aid, and I will never take her for granted again. EVER.
But balancing all that out I had helper this time, my SIL gave me a hand in the kitchen, measuring and finding all the things I needed. It was nice to have family in the kitchen helping out.
 
This recipe was adapted from Tuesday Night Boyfriend. Her blog is adorable and delish!
 
Finally… we get these delish looking brownies into the oven. I set the time for 25minutes and walk away. After 25 they’re not done. NBD, they’re supposed to take 35. Put the timer on for 10 more… still not done. 10 more… not yet. 10 more… f*ck it! I took them out anyways and went over to Bro’s house for some booze. Bro’s wife listened to me whine for a few minutes, and then offered to let me try finishing them in her oven. So sweet. We preheated and popped that (still delish looking, but undone pan) in her oven for 15 minutes. BAM! BAKED!
 
You might be thinking “WTF? Was the oven broken? Did you get the bake time wrong?”
 
What you should be asking is… “Did you accidentally turn the oven off after you checked them the first time?”
The answer to that would be… Yes. I’m pretty sure I accidentally turned the oven off and didn’t realize it. (hashtag)BakingFail. I hate baking in other peoples kitchen and I guess I was probably a little flustered. I really wanted everyone to love these.
 
And they did come out great. The only problem is that they’re not SUPER chocolately. Other than that I would change 2 things. The first is I wouldn’t cut up the fun sized Snickers. The second is, I’d chop up a king-sized Snicker’s bar and sprinkle it on top of the brownies when they first come out of the oven (maybe with some chocolate chips)!
 
Happy Baking! Hope you & yours had a  Merry Christmas!
-Hey Waitress!!
 Check out the recipe for these Red Velvet Snickers Brownies!

Cookie Dough Fudge & Cookie Dough Candy Cane “Pops”

First up is this Cookie Dough Fudge, it’s sooooo easy and super yummy! I barely adapted it from Cookies & Cups. I don’t have much to say about this fudge because everything went off without a hitch. I really love quick (microwave) fudge recipes!
I used THIS awesome Eggless Cookie Dough (minus the candy bars) from my girl Angie who blogs at Big Bear’s Wife. She’s a legit food blogger… you should go check out her site. but after you make my version of Cookie Dough Fudge!
 
Now, you only need 1 ½ cups of that cookie dough so you’re going to have LOTS leftover.  What are you supposed to do with it!? Besides hide it in the back of the fridge and shove it down your maw by the handful… oh, wait… maybe you should do what I did.
 
I made Cookie Dough Candy Cane “Pops”. All you have to do is take a tablespoon(ish) of cookie dough and wrap it around the hooked part of a mini candy cane. Then stick them in the freezer for about an hour. After they’re nice and chilled… dip the cookie dough tops in some melted chocolate chips, and cover them with sprinkles. Let the chocolate set and then eat them. Nomnomnom!
I forgot to count how many of these I actually made. I bought 2 boxes of 40 mini candy canes and used a whole box. I guess it’ll depend on how big you make you cookie dough balls. I also used a whole bag of mini chocolate chips. I normally buy candy melts… but this was a spur of the moment kitchen adventure and all I had in the pantry was mini chips.
I only had one small problem with these… I accidentally forgot to cover half of these when I put them in the freezer. The half I covered seemed to get stickier in my hands while I was dipping them… I think it might be from the condensation. Or something. Or it could be my imagination. 😉 Either way, if you’re only freezing these for an hour or so don’t bother covering them.
These Cookie Dough Candy Cane “Pops” are an easier version of THESE Peppermint Cookie Dough Truffles! So go make them. You won’t regret it. Your pants might. But your tastes buds won’t!
 
Happy Baking!
-Hey Waitress!
 
PS. I just realized that there are 44  Cookie Dough Pops in the picture. So, I made at least 44. 😉

S’mores! With homemade Marshmallow & honey cinnamon cookies!

So… if you read the recipe for these S’mores… you might have noticed that I made 24 marshmallows and 44 cookies. Then you’ll do some basic math and realize that there aren’t enough cookies to make every S’more a sandwich. What’s a girl to do!? Weeeeeell… you could roll the cookies thinner, or you could eat the extra marshmallow, or you could do what I did and just use one cookie for some of them.
 
I made these over 2 days because the marshmallow has to sit for at least 4 hours before you can cut out the shapes. And because I wanted to sit on the couch and hang out with Hubs and the animals. Who am I kidding? I was feeling REALLY lazy this weekend, and lacking the motivation to do anything. But if you’re ambitious (or slightly motivated)… it could be done in a day.
 
The marshmallow recipe I used was from Miss CandiQuik. You should check out her post. Then you should go read about what happened the first time I tried to make marshmallow. This time around it worked out much better! I boiled everything in a MEDIUM saucepan, but it took me nearly 9 minutes to reach 240 degrees (AFTER the sugar was melted). Hmph. I don’t think the heat was high enough.
 
The cookie recipe is from Add A Pinch. I stumbled on it when I was searching for homemade graham cracker recipes. I started off mixing the dry ingredients into the butter/sugar/honey in my stand mixer… but finished it by hand with a wooden spoon.
I may have eaten one or 2 of these cookies as soon as they came out of the oven. Oh. My. Gaaaaaawd. So delish!
 
When I was putting these together I realized that one of my favorite thing about eating S’mores is the crunchy toasted outside & gooey inside of the marshmallow. So I broiled the first cookie sheet on HIGH, those kept their shape well, and got a nice brown color on top. The second batch got broiled on LOW for closer to 4 minutes, totally spread out and didn’t get really brown on top. I like the look of the ones I broiled on HIGH the best. They held the ganache better, and left a little room on the edge of the bottom cookie to catch the drips!
 
This is the part when I have to confess something. I used closer to 2 ½ cups of chocolate chips for the ganache and I ended up using a tablespoonful (or more) on each S’mores. I couldn’t help it. I originally planned on using only 1/3 the amount of ganache, but soon realized it wouldn’t be NEARLY enough to satisfy my sweet tooth.
 
I’m pretty proud of these S’mores. They came out just like I wanted!
 
I’m keeping some in the fridge (will the cream in the ganache spoil if I leave them out?), and nuking them for about 10-15 seconds to warm up the marshmallow before I eat it. Just be careful, you don’t want it to explode!
 
Happy Baking.
-Hey Waitress!!
 
Also… it was Memorial Day this weekend. Not just the start of the summer, but a time to remember all the men and women who have fallen in service to our country. Please Bless Them.