Category Archives: Sweet Tooth

And For Dessert: Oreo Truffles

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Final Course: And for dessert… I was inspired that Oreo Cookies and Chris shared the same birthday week.  It was easy to settle on these mini treats.  I made the Oreo Truffles early in the day and honestly it did not take long.  Oreo Truffles were a perfect way to end the birthday dinner.  Added bonus- we enjoyed truffles for several days.  I enjoyed my day in the kitchen preparing a birthday dinner for the man I would marry again.  Love you, Chris! -AF

Oreo Truffles

1 package of Oreos

1 package of cream cheese, softened

white and milk chocolate almond bark

Put all Oreos in a ziplock bag and crush into small pieces, almost powder.  Place Oreos and cream cheese in mixer.  Blend until the mixture is consistent throughout.  Roll the mixture into small balls.  Place Oreo balls on a plate covered with wax paper.  Put the Oreo balls in the freezer.

After at least two hours, the Oreo balls are ready to dip in chocolate.

Melt four or five squares of almond bark (your choice of white or milk chocolate) in a microwave safe container and stir with a fork, making sure all of the chocolate is melted.  Begin by taking out a few Oreo balls out at a time.  Dip the balls in the chocolate, making sure the surface is covered.  (I used a cake tester to dip the Oreo balls- work fast!)

Melt the opposite colored almond bark in the microwave.  Using a fork to drizzle the melted chocolate over the drying truffles that were dipped in first chocolate. 

Get creative.  Divide the Oreo balls in half.  Dip one half in milk chocolate and the other half in white chocolate.

I feel that the white chocolate Oreo Balls allow you to taste the true Oreo flavor.

Great "Pick-me-up" treat for teachers or friends!

 

Chocolate Peanut Butter Bars

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Oh my goodness!  It’s clear that my house loves peanut butter and chocolate.  The combination of these two heavenly ingredients turn this dessert into a rich, decadent treat.  I will admit it was hard not to devour the complete pan while the boys were out.  Sorry! No one needs that visual!  Seriously, enjoy your delicious square of goodness and then do 100 push-ups (on your toes) or just say you did.  -AF

Chocolate Peanut Butter Bars

1 (18.25) package plain yellow cake mix

1/2 cup butter, melted

1 cup creamy peanut butter

2 eggs

1 (12 oz) package semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

2 T butter, melted

2 t vanilla

Preheat oven to 325 degrees.  Combine cake mix, butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.  In a small pan, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.  Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.   Bake for 20-25 minutes. Cool completely before cutting into bars.

Look at that pan of goodness

King Cupcakes

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“Throw Me Something, Mister!”  It’s Mardi Gras time!  Try something a little different this year with King Cupcakes.  You will earn some beads and only remove a cupcake liner.  These yummy cakes with a flavorful frosting will be a perfect treat on Fat Tuesday.  And like all my versatile recipes you can change colors for events throughout the year.  Laissez les bon temps rouler!- AF

King Cupcakes

1 box yellow cake mix (if you are making cupcakes with white as color, use white cake mix)

4 eggs, beaten

1 cup buttermilk

1/2 cup vegetable oil

Food coloring (let the fun begin)

In an electric mixer at medium speed, beat all of the ingredients (except food coloring) together. Divide the batter equally into three bowls and use food coloring to create the color you want.  (for my King Cupcakes, I made yellow, green, and purple.)

Prepare your muffin tins with cupcake liners.  Use a spoon for each color.  Start with one color and pour about 1 spoonful of batter up against one side.  Continue using a spoon for each color.  Fill in with the other colors. Messy is okay.  They will not look perfect but will turn out okay.

Bake at 350 degrees for 15 to 20 minutes.  Use toothpick to test if cupcakes are completely baked.  Makes 24 cupcakes.

Krewe Frosting

1 cup butter, barely softened

4 cups powdered sugar

3 T milk

1 t vanilla

1 t cinnamon

food coloring

In an electric mixer, beat butter until fluffy.  Add sugar in small amounts until completely mixed.  Now, add 1 T of milk at a time until you like the thickness. Mix in vanilla and cinnamon.  If you want colorful icing, mix in your desired food coloring. You may want multiple colors of icing, so divide icing in bowls to add food coloring.

White Chocolate Popcorn (Valentine’s Style)

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Everyone needs a little treat they can pull together without thinking.  Tomorrow is William’s Valentine’s party and we needed a sweet treat for his teachers.  Several years ago my Aunt Loree entered this tasty sweet into our family’s recipe box.  The truth is that White Chocolate Popcorn is extremely addictive.  I believe it is necessary to sample to make sure your batch is perfect!  Hopefully these bags of popcorn will last until tomorrow morning! -AF

A Treat for Our Teacher

 White Chocolate Popcorn

2 bags microwave popcorn (My sister and I swear by the natural pop, no butter)

1 pkg. white almond bark

*bonus- colored Wilton Candy Melts

Pop popcorn according to package directions.  Place in a very large bowl.*  Remove all unpopped kernels.

Melt almond bark in microwave. When completely melted, pour over popcorn.  Toss to coat evenly and then spread popcorn on wax paper.

Here’s the bonus: if you want to add a splash of color, melt 6 candy melts and drizzle over coated popcorn.  Add red for Valentine’s, green for St. Patty’s Day, etc.

Let cool completely.  Add some flair with almonds, M&Ms, pecans, etc, if you are feeling it.  Store in an airtight container.

Great for little gift bags.  Pour popcorn into clear cellophane bags and top with a coordinating bow.

*I use a plastic cake carrier.  Pop the lid on and you can shake the popcorn and almond bark for the best coating.

Drizzle with LOVE

Red Velvet Brownies with White Chocolate Frosting

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With the day of love right around the corner, it’s time to celebrate by twirling around the kitchen in a pink tutu… or whipping up something for those you love the most.  I inherited a wonderful trait from my mother.  Many of her loving gifts come straight from the kitchen.  She is always willing to prepare our favorites when we come to visit.  Now having my husband and son, I know the special feeling you get when you create a dish of actual love.  Tonight, while Chris was traveling, William and I drooled over these red velvet brownies.  We washed these decadent treats down with a cold glass of milk.  Don’t worry Chris, we saved some for you! – AF

Red Velvet Brownies with White Chocolate Frosting

Don't Drool on Your Keyboard

 

Red Velvet Brownies
3 T unsweetened cocoa powder
1 oz red food coloring
2 t vanilla extract, divided
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 t salt

White Chocolate Frosting:
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
1 t vanilla extract
4 oz good-quality white chocolate, melted
1 – 2 T milk or heavy cream

Let’s make the brownies:
In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 t vanilla into a thick paste until no lumps of cocoa remain. Set aside.
In a mixer, beat together the butter and sugar on medium speed until light and fluffy.  Add eggs and remaining 1 t of vanilla, mix well.  Turn off mixer and add in the cocoa mixture.  Continue to mix until blended.  Slowly add in the flour and salt.  Mix on low speed, just until combined.  Scrap the sides of the bowl to make sure there is no remaining flour.  The batter should be a consistent red.
Pour the batter into a buttered and floured pan.  An 8X8 baking pan (regular brownies) or 9X13 baking pan (thinner brownies.)
Bake at 350 degrees for 35 minutes (8X8) or 25 minutes (9X13). Cook until toothpick comes out clean when inserted into the center of the brownies.  Allow brownies to completely cool in the pan on a baking rack about 1 hour.

Let’s make the frosting:
In a mixer, cream butter until soft and fluffy then beat in the vanilla.  With the mixer on low speed, slowly add in powdered sugar small amounts at time.  Add in the melted white chocolate and beat on low speed. With the mixer on low, add in milk 1 tbsp at a time and beat at medium speed until the frosting has reached the consistency you like it.
You have a couple of choices: Frost the brownies in the pan.  Or you can cut the brownies and frost individually.  You can cut the brownies in squares or in shapes.

Football Rice Krispie Treats

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Preparing for our Super Bowl party, my little chef and I whipped up a tasty treat.  We took the classic rice krispie treat recipe and added chocolate. They were so tempting, we sampled early.  Worth it!  Getting Ready for Some Football!  -AF

Touchdown!

Football Rice Krispie Treats

3 T butter

1 pkg. (10 oz., about 40) regular marshmallows

6 cups rice krispies

4 pieces chocolate almond bark

1 piece vanilla almond bark

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.   Add rice krispies. Stir until well coated.

Using a buttered spatula, press mixture into 13 x 9 x 2-inch pan coated with butter. Cool. Cut into footballs.  Makes about 15 (depending on the side).

Melt chocolate bark using directions on package.  With a knife, coat rice krispie footballs with chocolate.  Melt vanilla bark.  Create football laces using an icing decorating bag.

Think of all the cute holiday shapes you can design- hearts, shamrocks, & eggs… the list goes on.

Could Not Resist

Monster Cookies

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The smell of cookies…  Today the Fuller home was seasoned by Monster Cookies.  The only thing that is scary about these cookies is the amount you may consume.  Personalize your cookies with colorful M&Ms.  Today I used V-Day M&Ms but how fun to use your favorite team colors for the Super Bowl.  Pour a cold glass of milk and you are set!
For the Cookie Monster in all of us!- AF

Can you feel the LOVE?

Monster Cookies

1/2 cup butter, softened

1 cup sugar

1 cup and 2 T brown sugar, firmly packed

2 cups peanut butter

3 eggs

1 t corn syrup

1/4 t vanilla

4 1/2 cups regular oats, uncooked

2 t baking soda

1/4 t salt

1 cup M&Ms (get crazy with your colors)

1 cup semi sweet chocolate chips

Beat butter at medium speed with an electric mixer until creamy.  Begin to add sugars, beating well.  Add peanut butter, eggs, syrup and vanilla.  Mix well.  Add oats, soda, and salt; stir well.  Now stir in M&Ms and chocolate chips.  Dough will be stiff.

Pack dough into a 1/4 cup measuring cup.  Drop dough 4 inches apart onto lightly greased cookie sheets.  Lightly press each cookie with fingertips into a 3 1/2-inch circle.

Bake at 350 degrees for 12 minutes (the center of cookies should be slightly soft).  Cool slightly on cookie sheet.  Remove cookies to wire racks to cool.  Makes about 2 1/2 dozen cookies.

Sweet and Salty Cookies

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Sweet and Salty all at the same bite!  These cookies are a hit at our home.  Perfect recipe to get the kids involved.  I love to have my little boy in the kitchen.  Of course sampling is part of the fun but counting, measuring, and comparing are great kitchen skills.  These cookies are so good that they might become breakfast for some.  (not mentioning names in our house!)
Keep stirring!- AF

Chocolate, Peanut Butter, and Pretzels, Oh My!

Sweet and Salty Cookies

1 1/2 cups of all purpose flour

1/2 t salt

1/4 t baking soda

1/2 cup butter, softened

1/2 cup light brown sugar, packed

1/3 cup sugar

1 egg, beaten

1 t vanilla extract

1 cup milk chocolate chips

1/2 cup peanut butter chips

1/2 cup broken up pretzel pieces

Kosher salt

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In a large bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.

Add the flour mixture and completely beat ingredients.  Stir in the chocolate chips, peanut butter chips, and pretzels.

For best results, cover and refrigerate for an hour.  Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Create well rounded tablespoonfuls of the dough and sprinkle with kosher salt. Leave about 2 inches between each ball. Bake for 11 minutes. If you want crispy cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing to wire rack. Makes about 2 dozen.

Little Chef in the kitchen

Brownie Chip Cookies

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So, I am officially a cookie monster!  There is a  Pavlovian reaction when cookies are in the oven in this kitchen.  I have two boys that are eager to sample along side a glass of milk.  There are several favorites in our home but it seemed fair to start off with something easy and made of chocolate!

Brownie Chip Cookies 

1 (23.7 oz) pkg. double fudge brownie mix (I use Duncan Hines Double Fudge Brownie mix with Fudge Packet)- come on, do it right!

1/3 c. vegetable oil

2 eggs, lightly beaten

1 cup semi-sweet chocolate chips

1/2 c. chopped pecans (leave out if you want)

Combine brownie mix, vegetable oil, and eggs in a large bowl.  Stir well.  Add chocolate chips and pecans.  Drop dough by rounded teaspoonfuls onto lightly greased baking sheets.  Bake at 350 degrees for 8 minutes.  Place on wire rack and let cool completely. Makes about 6 dozen.