sprinkles

Monster Munch Chex Party Mix – #HalloweenTreatsWeek

October 7, 2019

Halloween Monster Munch Chex Party Mix is an irresistible snack mix made with Chex, chocolate, candy corn, creme pumpkins and festive sprinkles.

This post and recipe is part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! I would like to thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop, Treat Street USA and Litehouse! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.

Post Contains Affiliate Links. Read my full disclosure HERE

Monster Munch Chex Party Mix is the perfect Halloween treat for parties. Put out a big bowl of the mix and it will be gone in a flash. No one can resist that sweet crunchy Chex mix.

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Sugar Cookie Bars

June 30, 2015

Oh, what a week!!! Such a good freakin’ week!

Aside from the flat one of our cars has, things are rockin’!! Autumn is better from last week’s horribly, sucky, killer double ear infection. Price had a great time back in NY over the weekend doing Bachelor Party things for one of his friend’s. Autumn and I did some great shopping over the weekend. It’s a short work week with a holiday this upcoming weekend.

We are heading up to Maine for the holiday, and I can’t wait for it! I am so excited for this yearly summertime visit. We’ve never been for a visit at the Fourth of July so it’s going to be fun to experience it on the island. I already bought some snacks and goodies for us to bring up there for our visit. And I have recipes planned too. I might be bringing my Kitchenaid Stand Mixer with me…

Yep, I have no shame. It’s coming with me! I have donuts planned. yes!!!!!

And I wouldn’t mind if I got to make these Sugar Cookie Bars again.

That’s how your celebrate the country’s birthday… stuffing your face with sugar cookie bars.

I’ve blogged them about before, but I had to repost them as I love them so dang much. Making them again was a win for me, and sharing them again (I figure) is a win for you. Totally.

They are a soft, buttery, sugar bomb. Imagine sugar cookies, but softer. They stay soft and chewy, which is the best way for a cookie to be. I seriously don’t understand crisp cookies, which is why I l-o-v-e these so much.

Now I decorated them with red frosting and red, white, and blue sprinkles to jazz them up for the 4th, but you can make them all sorts of pretties for any holiday by what sprinkles you use. Duh! (Side note: I need these!!)

What are your 4th of July plans? You better say you are making these!!!!

Sugar Cookie Bars

Makes 24/32 bars

Ingredients:

For the cookie bars:

5 Cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 Cup room unsalted butter, room temperature
2 Cups sugar
4 large eggs
2 teaspoons vanilla extract

For the frosting:

2 sticks of room temperature unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups confectioners’ sugar
3-5 tablespoons milk
Food coloring gel
Sprinkles

Process:

Preheat the oven to 350 degrees F and line a large metal pan (9″x13″) with aluminum foil or parchment paper and grease.
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
Beat the butter and sugar until light and fluffy. Add the vanilla extract and the eggs, one at a time. Mix until fully incorporated, scraping down the sides as needed. Add the flour mixture a little at a time until just combined.
Using your hands or a greased flat bottomed glass, press the cookie mixture into the baking pan. Bake for 20-25 minutes, until light golden brown and when a knife tip is inserted in the center it is clean upon removal. Gently lift out the cookie bars from the pan and cool completely on a wire rack.
To make the frosting: Cream together the butter until smooth. Add the vanilla extract and salt to the mixture. Slowly add the confectioners’ sugar until the frosting is smooth. Add the gel food coloring until the desired color is reached. Add the milk in 1 tablespoon at a time to create a smooth texture.
Evenly spread the frosting over the cool sugar cookie bars and add sprinkles. Cut into even sized bars.

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Birthday Cake Waffles with Maple Cream Cheese Frosting

January 14, 2015

Oh baby! Baby!

My birthday is fast approaching. Less than a week away! It’s definitely time to celebrate.

While I normally don’t enjoy celebrating my birthday, but I am going for it this year. I’m turning 30 so I might as well.

We are actually taking off for a cruise as a big birthday thing this weekend. Well, birthday/pre-wedding honeymoon/get the hell out of the cold thing. I can’t friggin’ wait!!

I’m still tossing around the idea of having people over after the cruise to celebrate but truthfully, I’m tired of the work involved for the weather to wreack havoc and wreck it. That has happened more often than not. It’s such a big bummer. I’d love to celebrate with everyone and to make personal pizzas while drinking wine but eh.

Anyway, I made these Birthday Cake Waffles to celebrate my upcoming birthday on this week’s Waffle Wednesday post.

I actually didn’t know what to call this…

Birthday Cake Waffles

Waffled Birthday Cake

Birthday Waffle Cake

Decisions, decisions… some awesome Facebook friends chimed in with their opinions which resulted in Birthday Cake Waffles.

I guess it doesn’t matter what they are called, as long as you make them. It’s just a fun a way to celebrate a birthday with some waffles. You’ll love it!

Birthday Cake Waffles with Maple Cream Cheese Frosting

Ingredients

For the waffles

1 15.25 ounce box Yellow Cake Mix (I used Pilsbury)
1 cup water
1/3 cup oil
3 eggs

For the frosting

8 oz reduced fat cream cheese, softened to room temperature
4 Tablespoons butter, softened to room temperature
2 Tablespoons pure maple syrup
1 Tablespoons milk
3 Cups powdered sugar

Process

Preheat your waffle iron.
Combine the cake mix, eggs, oil, and water in a large bowl. Mix to combine. Some remaining lumps is okay.
Using a round waffle iron, make 5 waffles according to the waffle iron’s manufacturer’s instructions.Set aside to cool on a wire rack to prevent them from getting soggy.
To make the frosting, beat together the butter and the cream cheese. Add the maple syrup and the milk and beat again. Lastly, slowly add in the powdered sugar and beat well to combine.
Once the waffles have completely cooled, lay 1 whole waffle on your serving plate. Spread 1/5th of the frosting over the waffle. Add another waffle on top rotate 45 degrees to misalign the waffles segments as they lay on top of each other. Spread frosting on the waffle. Repeat with the remaining 3 waffles, rotating each one and frosting after each layer. Decorate with sprinkles.

My Chippy Cakey Birthday Pie

January 17, 2014

I am soo sooo sooooo glad it’s Friday. This has been a really long week for me.

On Monday I had a dentist appointment. Not bad but my teeth always hurt for a few days afterwards.

I’ve been sick all week with a cold. Being sick stinks no matter what but with a baby it’s so much worse. I feel extra drained on top of being sick.

My mom’s group that I look forward to every Friday afternoon has been canceled with the sudden announcement of the company closing. I’m glad that our group was at least established since we can at least continue to meet on our own but it was nice to have the space and the leadership from the organization.

And then yesterday Autumn was fitted with a hip brace. She was Frank Breech for most of the pregnancy so this effected the positioning of her hips. Autumn had an ultrasound on her hips a few weeks back and it showed the issue but they wanted to see if time would help fix things, unfortunately it didn’t so she got fitted with a brace. She took it like a champ. I, on the other hand, definitely did not. I totally did more crying about it than her.

It’s not been a fantastic week for me. Nothing earth shattering but just things that added up to a week that has drained me. So pity party of one.

But it’s Friday so it means one day to the weekend. One more day ’till my birthday!

Okay, I don’t love my birthday but I am looking forward to having Price around for it and for the pizza we make to celebrate it. Here’s to a relaxing snowy pizza filled day.

So, for this week’s pie I decided to make something that would be perfect to serve on a birthday. It would need to have cake it in. And yet also be a pie. Well, after searching Pinterest I found this pie that had cookie dough AND cake in it. And of course was topped with frosting. And sprinkles. WIN!!!

This recipe uses all store brought ingredients, but you can easily use everything made from scratch. Just do what works for you. No matter what this will be a fun, yummy, unique pie to serve up.

Such a good combination of sweet indulgent things. Totally acceptable for a birthday!!

Chippy Cakey Birthday Pie

Makes a 9″ pie and approximately 8 cupcake sized mini pies

Ingredients

1 16.5 oz roll of refrigerated chocolate chip cookie dough, room temperature
1 16.5 oz box of Devil’s Food cake mix with ingredients to prepare it according to package directions
2 refrigerated pie crusts, brought to room temperature
1 can frosting
Sprinkles

Process

To make the 9″ pie

Preheat the oven to 350 degrees. Spray a 9″ pie plate and set upon a rimmed baking sheet.
Roll out 1 sheet of pie dough and line the greased pie plate with it.
Flatten the cookie dough into 1/2″ thick layer to fit the bottom of the pie crust. Set aside the extra dough for the mini pies.
Pour the prepared cake batter on top of the cookie dough layer filling the pie crust about 2/3 full to allow for room for the cake to rise. Set aside the remaining batter for the mini pies.
Using a pie shield or foil, gently cover the edges of the pie to prevent them from browning too quickly.
Bake the pie for 30 minutes then remove from the oven, discard the pie shield/foil, and return to the oven for another 15-25 minutes or until the top is set and a toothpick inserted near the center comes out mostly clean. Begin checking the done-ness of your pie at the 30-minute mark, as different types of cake mix may alter the baking time.
Allow the pie to cool completely before frosting and decorating with sprinkles. Cut into wedges to serve and store leftovers airtight at room temperature, up to a day.

To make the mini pies

Spray 8 cavities of a muffin tin.
Roll out 1 sheet of pie dough. Using the rim of a glass or a cookie cutter, cut out 8 circles. Line the greased cavities with the circles.
Flatten the remaining cookie dough into 1/2″ thick layers to fit the bottom of the pie crust.
Pour the remaining prepared cake batter on top of the cookie dough layer filling the pie crusts about 2/3 full to allow for room for the cake to rise.
Bake for 15 minutes or until the top is set and a toothpick inserted near the center comes out mostly clean. Begin checking the done-ness of your pie at the 11 minute mark, as different types of cake mix may alter the baking time.
Allow the mini pies to cool completely before frosting and decorating with sprinkles.

Sourced from The Domestic Rebel

Birthday Cake Oreo Truffles- SRC

August 27, 2012

When I got my assignment for my Secret Recipe Club post this month I did a little dance and clap!! I got from Laura from A Heathly Jalapeno. We are both from Connecticut, root for NY based football teams (me- Giants, Laura- Jets), and have great guys in our life. She recently got engaged & had her bridal shower so I wish her luck on her wedding and lots of happiness in her marriage. Laura blogs about healthy living and healthy recipes. She does like to indulge as well so I did find some great sweets recipes to make. I have been on a crazy baking/sweets kick lately so while I loved some savory dishes (Asparagus and Bacon Eggs Benedict– duh!!) I decided to make the Oreo Truffles that Laura posted.

I have been on an Oreo kick lately. I have 3 varieties at home right now. (Thankfully, I have been good about using them in recipes and not eating them otherwise) Since Oreo is celebrating their 100 year birthday they created a birthday cake Oreo. I die. So decided to make these truffles with the Birthday Cake Oreos. They sell in smaller packages (of course) so I had to use 1 1/2 packages to get to the correct amount of Oreos needed (15.5 oz). The rest of this was super easy and a lot of fun, which insprired the S’mores Truffles I made recently as well.

I don’t think my coworkers would have known they were Birthday Cake Oreo Truffles had I not told them since that flavor was pretty subtle once it was combined with the cream cheese and covered in choclate. I am thinking about making these again with the Strawberry Milkshake Oreos.

*The birthday cake oreos are a limited edition. Get them ASAP!*

Birthday Cake Oreo Truffles

Makes 48 truffles

Ingredients

1 1/2 packages (15.5 oz) of Birthday Cake Oreos
8oz of cream cheese
3 cups white chocolate or semi sweet chocolate chips
sprinkles

Process

Crush the Oreo Cookies in a food processor.
Combine the cream cheese and crushed Oreos together.
Divide the dough into 4 sections. And then roll a total of 48 1″ balls. Place on a wax paper lined cookie sheet and freeze for at least 30 minutes.
While the balls are freezing, melt the chocolate.
Drop each ball into the chocolate and completely coat. Remove excess chocolate as you remove the truffle. Place on wax paper and immediately put a pinch of sprinkles on top. Put back into freezer to firm up the chocolate.
Store in the refrigerator up to a week.

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Check out my previous Secret Recipe Club Posts:

July: Tropical Pork Pineapple Kebabs

June: Cheesy Garlic Knots

May: Berry Brownie Torte

April: Peanut Butter Cup Ice Cream

March: Sauteed Green Beans with Lemon and Almonds

February: Fried Pickles

Jan: No SRC postings

December: Shrimp Sriracha Stir Fry

November: Vegetable Enchiladas

October: Pumpkin Cheesecake Bars

Check out the rest of the reveal day posts!

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Sugar Cookie Bars

May 15, 2012

I feel that the blog-osphere blew up this spring since just about everywhere I looked I saw sugar cookie bars. Same goes for pinterest… sugar cookie bars all over the place. Well, I figured I would join in on the fun and make some. Once I made them I kept asking myself why I didn’t make them sooner!!

I made a batch for the general contractors working on the project that is keeping me so busy at work. I’m busy but they are slammed working on the project. They have to take turns working on Saturdays supervising the work that is underway as well as the normal M-F 10hr days. Which is exactly why I brought these babies in to them one Saturday morning. I then heard the following Monday how they were flying off the carrier that I carried them in on. Thankfully everyone really enjoyed them 🙂

I used the sugar cookie bar recipe from Kita’s blog Pass The Sushi. I made some adjustments because I didn’t have a lemon so I didn’t use the lemon zest that original recipe called for and I think that the bars didn’t hurt from it. Once I had it all laid out I realized that I didn’t have that large of a baking sheet for the cookie bars. I used a 9×13 lined pan and just adjusted the length of baking. The hardest part is knowing then they are done as they are still very soft in the middle. Once I tested the cookies with a small knife and it was clean upon removal I took them out to cool. I suggest that you wait for them to cool for a few hours or over night, which will help them set up in the center and prevent the frosting from melting when put on the bars. I had some melting as I was rushing because I was making them at 6am to delivery around 8.30… learn from my foolish goofs!

Sugar Cookie Bars

-Serves 32-

Ingredients:

For the cookie bars:

5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
2 sticks of room temperature unsalted butter
2 cups sugar
4 large eggs
2 teaspoon vanilla extract

For the frosting:

2 sticks of room temperature unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups confectioners’ sugar
3-5 tablespoons milk
Food coloring gel
Sprinkles

Process:

Preheat the oven to 350 degrees F and line a large metal pan (9″x13″) with aluminum foil or parchment paper and grease.
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
Beat the butter and sugar until light and fluffy. Add the vanilla extract and the eggs one at a time. Mix until fully incorporated, scraping down the sides as needed. Add the flour mixture a little at a time until just combined.
Using your hands or a greased flat bottomed glass, press the cookie mixture into the baking pan. Bake for 20-25 minutes, until light golden brown and when a knife tip is inserted in the center it is clean upon removal. Gently lift out the cookie bars from the pan and cool completely on a wire rack.
To make the frosting: Cream together the butter until smooth. Add the vanilla extract and salt to the mixture. Slowly add the confectioners’ sugar until the frosting is smooth. Add the gel food coloring until the desired color is reached. Add the milk in 1 tablespoon at a time to create a smooth texture.
Evenly spread the frosting over the cool sugar cookie bars and add sprinkles. Cut into even sized bars.

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.