Salted Pumpkin Fudge

Let me tell you - my daughter knows the routine by now... It was coming up on Halloween and I was browsing through pinterest. She saw a pin about salted pumpkin fudge and immediately said "we should make this for my teacher for Halloween mommy". You got it babe! I mixed up double batch of these AMAZING fudges and the kids brought them in. I also brought a few for my co-teacher that I was subbing with for the day and everyone was raving about them. They were so delicious and decadent! In the original post she mentions drizzling dark chocolate over the top... That might need to happen the next go round!

Salted Pumpkin Fudge
(recipe found at pizzazzerie.com via pinterest.com)

1 cup sugar
1 cup light brown sugar
1/2 cup unsalted butter
5 ounces evaporated milk
1/2 cup mashed pumpkin puree
2 teaspoons pumpkin pie spice
1 (7 ounces) container marshmallow crème
1 (12 ounces) package white chocolate chips
1 tablespoon vanilla extract
Sea salt for garnish (2 tablespoons to ¼ cup)

Line square baking pan with parchment paper for easy fudge removal. Combine sugars, butter, evaporated milk, pumpkin, and spices in a medium saucepan over medium heat. Stir until melted and combined. Continue stirring until temperature reaches 234 (soft ball stage). Quickly remove from heat to prevent burning, stir in white chocolate chips, marshmallow crème, and vanilla extract. Stir until melted and combined. Garnish with sea salt. Cool completely. Cut into squares. You can also chill before cutting to make it easier to cut perfect squares.

Gingerbread Scones

Scones are so much fun for me to make... they have the sweetness of a cookie, but the easiness of a recipe where you throw everything together, pat it into a circle and bake it. No in and out of the oven a million times, just one baking cycle and you are good to go! I am a fan of the gingerbread flavor, so I definitely wanted to try this out. It was super yummy tasting, but the texture of this was more cake like than I prefer in a scone. While they tasted awesome I wanted a little more crunch to go with my scone!

Gingerbread Scones
(Recipe found at heritageschoolhouse.blogspot.com via pinterest.com)

2 cups flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter
1/3 cup molasses
1/4 cup milk
1 egg, separated
sugar

Combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside. Combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened. Turn the dough onto a floured surface; knead gently 6-8 times. Pat into an 8 inch circle; cut into 8 wedges and place 1 inch apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake at 400 for 12-15 minutes or until golden brown. Remove from pan to wire rack. Serve warm and enjoy!

Salted Caramel Popcorn

I made this as one of the treats that I took along with us when we went to visit the circus this past summer. It was a hit there, but I forgot to get a picture of it. So, when we got back, I had my nieces and nephews over for a movie night and when they asked if they could have popcorn for a snack during the movie, I knew that I needed to whip a batch up for them. All I can say is that they couldn't get enough of it! My one nephew must have told me three or four times that "this is the best popcorn ever"... Happy teenager means a thumbs up in my recipe book!

Salted Caramel Popcorn
(recipe found at cookiesandcups.com via pinterest)

1/2 cup unpopped popcorn kernels (about 16 cups popped corn)
1 cup salted butter
1 cup light brown sugar
1/3 cup light corn syrup
1 1/2-2 teaspoon kosher or sea salt, divided

Preheat oven to 300. Line a large baking sheet with parchment paper or a silicone mat. Set aside. Place popped popcorn into a large bowl. In a small saucepan melt butter, brown sugar, corn syrup and 1 teaspoon salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Pour caramel mixture over popcorn and stir to coat evenly.
Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 teaspoon-1 teaspoon depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes. Allow popcorn to cool on a parchment lined counter.

Caramel Smore Munch Mix

My favorite cereal has to be a big box of Golden Grahams... It is so yummy to me and in fact with my first baby, I craved cereal (especially Golden Grahams) the entire time!! It wasn't unheard of for my hubs to walk in the door looking for supper and I was sitting there with a big bowl of cereal telling him "this is what you get..." Delicious! Anyhow, this is a fabulous snack that you will not be able to keep your hands off of. It is super addicting and you will definitely want to double this recipe from the start!

Caramel Smore Munch Mix
(recipe found at jamiecooksitup.net via pinterest)

1 (12 ounce) box Golden Grahams Cereal
1 cup sliced almonds
1/2 cup butter
1/3 cup brown sugar
1/2 cup corn syrup
1/2 teaspoon baking soda
2 cups miniature marshmallows
1 1/4 cups semi sweet chocolate chips

Pour the whole box of Golden Grahams into a large mixing bowl. Add 1 cup sliced almonds and toss together to combine. Place parchment paper over the top of two large cookie sheets. Place into a medium-sized sauce pan 1/2 cup butter, 1/2 cup corn syrup and 1/3 cup brown sugar. Bring mixture to a boil over medium high heat, stirring occasionally. Once you have a nice boil going let it simmer away for 5 minutes. You'll want to be sure not to let it boil too rapidly. Stir occasionally. Remove it from the heat and add 1/2 teaspoon baking soda. Stir to combine. It will bubble up a bit and get kind of creamy looking. Pour it over the top of the cereal and almonds. Stir it in the caramel so that it is well mixed. Add 2 cups miniature marshmallows and 1 1/4 cups semi sweet chocolate chips. Stir it all together to combine. Pour it the mixture out onto the lined cookie sheets. Allow a few minutes time for the caramel to cool. Store leftovers in an airtight container.

Puppy Chow

Puppy chow is one of my sister's favorite things to make when we have a party so I don't make it very often, but when I go to see my nephew it is one of his favorite treats that I bring with. It is easy to throw together and I found out from a friend that it is also super good when you throw it in the freezer. This means that it will also last a lot longer if it doesn't get eaten right away (which doesn't happen in this house). Definitely a family favorite!

Puppy Chow
(recipe found at allrecipes.com)

9 cups crispex cereal
1/2 cup peanut butter
1 cup chocolate chips
1 1/2 cups powdered sugar

In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth. Remove from heat, add cereal and stir until coated. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

Oatmeal Double Chocolate Chip Cookies

The hubs loves a good chocolate chip cookie and I am fond of oatmeal cookies, so I thought that this combo would be perfect for both of us! :) I like pretty much any cookie but for me, the addition of oatmeal just pushes it right over the top. These hit the spot and will definitely be added to my rotation of cookies! :)

Oatmeal Double Chocolate Chip Cookies
(Recipe found at justapinch.com)

1 cup butter
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon round cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
2 packages milk chocolate chips (12 ounces packages)

Heat oven to 350. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and chocolate chips; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.

Magic in the Middle Cookies

These took a little bit more effort than most cookies that I make, but they were something different than our normal cookie and a sweet tasting cookie to bite into. I love the combo of chocolate and peanut butter, so that definitely drew me in to this recipe. It was worth the time and effort that it took to make a multiple step cookie!

Magic in the Middle Cookies
(Recipe found at justapinch.com)

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar, plus extra for rolling
1/2 cup brown sugar, firmly packed
1 stick butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large whole egg
1 large egg yolk
3/4 cup smooth peanut butter
3/4 cup powdered sugar

Preheat the oven to 375 and lightly grease (or line with parchment) two baking sheets. In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and 1/4 cup of peanut butter until light and fluffy. Add the vanilla, egg, and egg yolk, beating to combine, then stir in the dry ingredients, blending well. In a small bowl, stir together the 3/4 cup of peanut butter and powdered sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls. Scoop 1 tablespoon of the dough. Make an indentation in the center with your finger and place one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out into ball. Repeat with the remaining dough and filling. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.

Pina Colada Cupcakes

These beauties were made for a night at ECFE that I was in charge of the menu. It was a luau themed night, so you know that I had to go all out for that! :) And what fits better for a treat at the end of the night than Pina Colada Cupcakes?? Adults and children alike were excited about these cupcakes!

Pina Colada Cupcakes
(Recipe found at glorioustreats.com via Pinterest)

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple, drained slightly

FROSTING
1/2 cup butter (cool)
8 ounces cream cheese (directly from fridge)
1/2 teaspoon vanilla extract
1 1/2 teaspoons coconut extract
4 cups powdered powdered sugar
1 Tablespoon heavy cream, heavy whipping cream or milk or 1 Tablespoon Dark Rum

Mix flour, baking powder, baking soda and salt in a medium bowl and set aside. In a large bowl, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes). On low speed, mix in the oil and vanilla until blended. Add in the pineapple and sour cream and mix until fully incorporated. Add the flour mixture and blend until just combined and smooth. Line a cupcake pan with 12 paper liners and fill about 2/3 full. Bake cupcakes in a pre-heated 350 oven for about 22 minutes. Remove from pan and cool on wire rack. For frosting, place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream or rum. Beat until fluffy, about 1 minute. Use at once or keep refrigerated. For added flavor and texture, top frosted cupcakes with toasted coconut. (To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes - keep a careful eye, it browns quickly once it starts.)

Cinnamon Sugar Pretzels

As you can tell from the picture, these were another set of gifts that my kids were handing out to people that help in their classrooms. You know me, they would never be tied up so cute if it was just for our family! :) These were super yummy and hard to put away once I started snacking on the batch that I made for our house. They were a great combo of sweet and salty...

Cinnamon Sugar Pretzels
(Recipe found at mylifewellloved.com via Pinterest)

16 ounces bag of pretzels
1/2 cup vegetable oil
1/2 cup sugar
2 teaspoons cinnamon

Preheat oven to 300. Pour pretzels into a large bowl. Combine oil, sugar, and cinnamon in a small bowl. Pour combined mixture over pretzels and mix well to fully coat the pretzels. Place coated pretzels on a cookie sheet or roasting pan. Bake for 25-30 minutes, shifting and shaking cookie sheet a couple of times during the baking process.

Peanut Butter Cheeseball

The next few recipes are from my night of bunco at my house... We usually have a buffet of appetizers, dips, hot and cold - pretty much whatever the host wants to make. Since I love to bake and cook, I usually go all out and try new things! :) I started with this fabulous peanut butter cheeseball. Usually the cheeseballs that I make are more of the savory kind so this was a switch for me. It was delicious paired with all kinds of yummy crackery type "vehicles". Chocolate animal crackers, graham crackers, nilla wafers - whatever floats your boat as long as it is sturdy!

Peanut Butter Cheeseball
(Recipe found at the-girl-who-ate-everything.com via Pinterest)

1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
dipping items - apples, graham crackers, animal crackers, etc...

Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape. Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary. Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.)

Birds' Nests

For Easter we have spent the last few years heading over to my Aunt's house for the day. This has been our tradition since I was very little. My aunt takes care of all the main food, but we all pitch in with appetizers and little treats to share. I saw these on Pinterest and knew that I HAD to try them. For one, they are made from chow mein noodles - which I LOVE and second of all they looked delicious because they include chow mein noodle! Yummy!

Birds' Nests
(Recipe found at sherrihaab.wordpress.com via Pinterest)

1/4 cup butter
4 1/2 cups mini marshmallows
1/4 cup creamy peanut butter
1/2 cup semisweet chocolate chips
4 cups chow mein noodles
candy eggs (mini Cadbury eggs, M&Ms or jelly beans)

In heavy saucepan over med. heat melt butter and marshmallows until smooth. Stir in peanut butter and chocolate chips until melted. Remove from heat and stir in chow mein noodles. Work on wax paper and form 18-24 mounds. Dip fingers into cold water as you work to prevent the mixture from sticking and shape each mound into a nest. Fill with 2 or 3 candies each. Cool and store in airtight container if they last that long.

Chocolate Peanut Butter Banana Bread Mini Muffins

My niece was a part of my daycare this year and she LOVED to be able to cook and bake with me so we did a lot of that! A lot of time she would ask to bake and I would check out what we could make with the ingredients that I had on hand... This was one of those days - luckily I always have browned bananas in my freezer and mini chocolate chips in my pantry! :) These were fantastic!! I am in love with mini muffins and how they are so fun and popable. These were a hit with everyone that we shared them with...

Chocolate Peanut Butter Banana Bread Mini Muffins
(Recipe found at kevinandamanda.com via Pinterest)

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup sugar
1 large egg
1/2 cup mashed banana (about 1 medium banana)
1/4 cup vegetable oil
1 teaspoon vanilla extract

Topping
2 tablespoons creamy peanut butter
1/2 cup + 1 tablespoon powdered sugar
1-2 tablespoons whole milk
1/2 cup mini chocolate chips

Preheat oven to 350. Generously coat donut pans/mini muffin tin with cooking spray. In a small bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside. In a medium bowl, whisk together sugar and egg. Then add banana, oil, and vanilla extract, mixing until thoroughly combined. Stir in the flour mixture, stirring until there are no lumps. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off. Carefully fill each donut indentation 3/4 full. Bake for 7-9 minutes or until donuts are slightly browned and spring back when touched. Remove from oven, transfer to a cooling rack, and let cool completely. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together peanut butter and 1/2 cup powdered sugar. Slowly add 1 tablespoon milk, whisking constantly until you get a smooth frosting. Add remaining tablespoon of milk and / or sugar if needed to get the right consistency. Dip the top of each donut into the frosting and transfer to a wire rack. Then dip the top of each donut into the chocolate chips and press to coat. Donuts can be stored in an airtight container for up to 2 days but are best when eaten fresh.

Cake Mix Waffles

This was a fabulous little treat for the kids after school one day. I mixed up a package of cake mix that I found on sale after Valentine's Day (blue raspberry flavored) and made these on the waffle iron. The kids thought that this was one of the more fun treats that we have had for a while. I topped it with ice cream and folded it in half and ate it like a sandwich - delish!!

Cake Mix Waffles
(Recipe found on Pinterest)

cake mix
ingredients listed on cake mix package

Mix up cake mix. Cook on heated waffle iron. Top with ice cream if desired.

Brown Sugar Oatmeal Cookies

These are seriously one of the most delicious cookies that I have ever made! They are soft and chewy and so yummy that I ate waaayyy more than I should have... The combo of the coconut and the oatmeal is fabulous and they were gone quickly after I made them.

Brown Sugar Oatmeal Cookies
(Recipe found at thedoughwillriseagain.wordpress.com via Pinterest)

1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 teaspoon vanilla
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded, sweetened coconut

Preheat oven to 350. Cream together butter and sugars, until they are well-combined. Add one egg and mix until it’s fully incorporated. Then add second egg and vanilla and mix until everything is evenly incorporated. Add baking soda, baking powder, and salt to the wet mixture. Mix until well-distributed. Add about 1/2 of the flour and mix until the flour is JUST incorporated. Scrape down the sides of your bowl, and then add the second half of your flour, mixing until just incorporated. You don’t want to overmix. Add oats and coconut, mixing until they’re JUST incorporated. Roll dough into balls, or use a cookie scoop to evenly portion out the dough. Place the dough balls on a baking sheet lined with parchment or a silpat liner, leaving about 2″ between each cookie. Bake for 8-10 minutes, until the edges are very lightly brown, but the center is still light in color and puffy. This will result in a very moist, very chewy cookie. Let the cookies cool on the baking sheet for about 5 minutes, then move them to a cooling rack. Once they’re fully cooled, they can be stored in a ziploc bag or airtight container for up to a week.

Peanut Butter Cup Caramel Corn

When we head over to visit with my husband's family when they come into Minnesota for a few days I love to stock them up on sweet treats... This year there was a lot of grab and go goodness which included the orange scones that I posted about yesterday, puppy chow, a variety of cookies and this delicious popcorn. It is super addicting, especially to someone that LOVES the combination of peanut butter and chocolate. I tried to stay away from it as much as I could, but I definitely found my hand wandering into the container more often than not! :)

Peanut Butter Cup Caramel Corn
(Recipe found at sweetpeaskitchen.com via Pinterest)

20 cups popped popcorn (about 2 bags of popcorn or 1/2 cup kernels)
2 1/2 tablespoons butter
2/3 cup packed brown sugar
2/3 cup light corn syrup
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 teaspoon vanilla
1 cup honey roasted peanuts
2 cups peanut butter chips
1/2 tablespoon vegetable shortening
2/3 cup chocolate chips

Preheat oven to 250. Place popcorn in a large bowl. Spray two large shallow baking dishes with non-stick cooking spray. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 3 minutes. Remove from heat and stir in peanut butter and vanilla. Pour over popcorn, stirring to coat. Transfer coated popcorn in the prepared baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely then break into pieces. Stir in peanuts. In a microwave-safe bowl, combine the peanut butter chips and vegetable shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle over the popcorn and toss to combine. In a microwave-safe bowl, melt the chocolate chips until just melted and smooth (about 1-1 1/2 minutes, stirring every 30 seconds). Transfer to a Ziploc bag and cut a small corner of the bag and drizzle over the popcorn. Place the two pans in the refrigerator until chocolate has hardened. Break into small pieces and serve.

Apple Fritter Bread

This has been on my pinterest board for a while now. I am a big fan of apple fritters and they are usually my go to at the bakery near our town. They are so soft and flaky - yumm.... maybe I need to take a trip to the bakery soon! :) So, when Teacher Appreciation Week came along and I was looking for a fun bread recipe to go with my slogan "There's no "breader" teacher than you." I came along with one and knew that this was my chance to try it. To quote my 4 year old "Oh My G-O-S-H!" this stuff was the bomb! I made these into mini loaves and sent 2 loaves per teacher which left me with a couple left over. I honestly had to bag it up because I kept going back for more and more! I will DEFINITELY be making this recipe again, probably sooner than later!

Apple Fritter Bread
(Recipe found at thebakingchocolatess.com via Pinterest)

1/3 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

Glaze
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

Preheat oven to 350. Use a 9x5 or 4 mini loaf pans and spray with non-stick spray. Mix brown sugar and cinnamon together in a bowl. Set aside. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until blended in; add in vanilla extract. Combine flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar/cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes. To make glaze, mix powdered sugar and milk or cream together until well mixed. Let cool for about 15 minutes before drizzling with glaze.

Saltine Cracker Toffee

Again I was searching for a yummy snack for my cub scout group and I had forgotten all about them coming. That meant scrounging through what I had at home... This recipe calls for everything that I keep stocked in my kitchen which could be a bad thing... These are super addicting and I think that the hubs and I had a hard time putting these down! So delish - I can't even tell you how to store them because the entire pan was gone that night, either from 9 hungry boys or from 2 sweets loving parents! :)

Saltine Cracker Toffee
(recipe found at the-girl-who-ate-everything.com via Pinterest)

40 salted saltine crackers or enough to line your pan
1 cup unsalted butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips

Preheat oven to 400 and line a cookie sheet with at least a 1/2 inch edge or jelly roll pan with aluminum foil or parchment paper. Line saltine crackers in a single layer on the cookie sheet. In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely. Bake at 400 for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.

Monster Cookies

I wasn't too sure about these monster cookies as I was making them - they were super crumbly and I was not impressed with how they were holding together. But, I pushed through and started squeezing them into balls so they would stay together and then pushing them down when they were on the pan. They taste super yummy and my husband LOVED them, but I think that I will keep up the search for an easier monster cookie that will hold together with less work.

Monster Cookies
(Recipe found at inspiredreamer.com via Pinterest)

1/2 cup butter, room temperature
1/2 cup brown sugar
1/4 cup white sugar
3/4 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1 1/4 cups all purpose flour
1/2 cup quick cooking oats
3/4 cup m&ms
1/4 cup chocolate chips
1/4 peanut butter chips

Preheat the oven to 350. Combine butter, brown sugar and sugar in a large bowl mixer. Add the peanut butter, stir again. Add the egg, stir, vanilla stir. Measure in the baking soda and flour and stir just until combined. Stir in the oats, m&ms, chocolate chips and peanut butter chips. Scoop using a cookie scoop or two teaspoons measuring about 2 tablespoons onto a cookie sheet. Press down gently as they do not spread on their own. Bake for 9-10 minutes but no longer. You want these to stay soft. Remove from the oven and let cool on the cookie sheet for 2-3 minutes then move to a cooling rack.

Zucchini Chocolate Chip Muffins

I'm telling you - zucchini, sweet and savory go hand in hand. These are a yummy muffin that is good for breakfast or snack... Try using mini chocolate chips to make mini muffins - a popable option! :)

Zucchini Chocolate Chip Muffins
(Recipe found at chef-in-training.com via Pinterest)

1 cup finely shredded zucchini
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 tablespoons canola oil
1/4 cup honey
1 teaspoon vanilla extract
1 cup skim milk
1/2 cup semisweet chocolate chips

Preheat oven to 375. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl whisk together the egg, canola oil, honey and vanilla. Add skim milk and stir until combined. Slowly pour wet ingredients into dry ingredients and stir until incorporated. Fold in shredded zucchini and chocolate chips. Don’t overmix. It’s okay if a few lumps remain. Divide batter evenly between prepared 9 muffin cups and place in the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 10 minutes. Transfer to a wire rack to cool completely.

Candy Corn Popcorn

I love the easiness of a popcorn treat... I have a tendency to look at those more often than anything else when I see them pop up on my computer screen or in my magazines. When it is adaptable for a holiday, I love it even more. This was a great sweet treat that I had for my night of Bunco at my house.

Candy Corn Popcorn
(Recipe found at lilluna.com via Pinterest)

1 bag plain popcorn
3 cubes vanilla coating or white chocolate
1 cup candy corn
Sprinkles

Make popcorn in microwave as instructed. Pour out into a bowl trying to make sure no un-popped kernels get in there. Set aside. Put cubes of white chocolate in a microwave safe bowl and melt as directed. I put mine in for 45 seconds and then did 15 second intervals until it was melted. Pour white chocolate over popcorn. Add candy corn. Mix until all well coated. Pour onto wax paper and sprinkle with Halloween sprinkles. Let set.