Cake Bombs

Way back when, I wanted to experiment with some cake pops. I somehow convinced myself that I could get away without dipping them in chocolate. I know, you get it. It’s such a mess and a process, right? Right.

Also, I’m not really a baker either. These cake bombs are a twist on cake pops and are about 90% successful. They taste amazing. Nobody minds that the mess is sprinkles because hello, they’re sprinkles.

Ingredients:

boxed chocolate cake mix (and required ingredients)
16 oz chocolate frosting
mini chocolate chips & sprinkles

Directions:

Cook cake according to package.
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Mix cake mix and frosting together.
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Refrigerate at least 30 minutes.
Roll into balls then dip in chocolate or roll in mini chips and sprinkles.
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Refrigerate at least 30 minutes before serving.
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They’re easy and I served them in cupcake wrappers. They give the impression of a truffle and taste pretty amazing. I’m glad I didn’t buy sticks just to make the mess to dip them in chocolate.

Peanut Butter and Jelly Bars

These Peanut Butter and Jelly bars came out of nowhere. I agreed to make some sort of treat for the office when they hit a goal. The recipient would get a treat themed as the prize according to their role during our event. I hadn’t thought out what I’d make and figured I’d wing it when it happened. Welp. It happened earlier than I thought (which was a good thing) and SOMEHOW I was able to whip these babies up with ingredients at home.

On our event, the participants, volunteers, and staff go bananas over these gramwiches. They seem to only be available in huuuuge quantities (like catering quantities, not even wholesale quantities). I attempted a homemade version and they were amazing. Maybe we were just starved and up to our eyeballs in calls/emails/etc but these seemed perfect. I’m not a big baker so that’s precisely why I don’t need to be humble about these babies. Stellar.
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Adapted from Ina Garten’s Peanut Butter & Jelly Bars

Ingredients:

2 sticks butter
3/4 cup sugar
1 tsp vanilla extract
1 cup peanut butter
1/2 cup peanut butter chips
2 eggs
1 1/2 cups flour
1/2 tsp baking powder
3/4 tsp salt
3/4 cup jam (I used strawberry)
1/2 cup brown sugar
1/2 cup oatmeal
1/2 tsp cinnamon
5 graham crackers, crumbled

Directions:

Preheat oven to 350-degrees and grease a 9×9 baking pan.
Using a stand mixer, mix 1 stick of butter, sugar, and vanilla for about 2 minutes.
Add peanut butter, eggs and mix until combined, scraping down the sides.
Mixing on low, add flour, baking powder, and salt until combined.
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Add peanut butter chips and mix by hand.
Press into the bottom of the baking pan.
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Top with jam.
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Melt other stick of butter and mix with brown sugar, oatmeal, cinnamon, and graham crackers into a crumble.
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Add topping to the pan.
Bake for 30 minutes. Allow to cool before cutting.
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These were so good. You know what makes them this good? The butter. The topping was so good because all good things have butter in them. It makes such a difference.

I totally need to make these again. I’d probably up the jelly ratio…and maybe I’d double the batch.

Thin Mint Ice Cream

Just before St. Patrick’s Day I set out to make ice cream and couldn’t find any mint extract. Is that because of the green-ness for the holiday? The store had lots of other extracts: rum; banana; orange; hazelnut, lemon, almond,  raspberry; and vanilla. I found green food coloring and then scrounged around to find mint flavors I could add into my would-be mint chip ice cream. I was psyched to put my new ice cream containers to use!
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I found the generic Thin Mint cookies and figured why not?! I got fresh mint. Then I peeked around the dairy section finding York Peppermint Creamer. Sure, join this mintfest.

Ingredients:
1 cups milk (I used 1%)
½ cup half-and-half
½ cup peppermint coffee creamer
20 fresh mint leaves
3/4 cups sugar
dash of salt
2 large egg yolks
1 teaspoon vanilla extract
4-6 drops green food coloring
10 thin mint cookies, crushed
2 tbs mini mint chips (or chunks)

Directions:
Cook milk, half and half, creamer and mint leaves in a medium pan, over medium-high heat. Heat about 5-8 minutes until the milk mixture gently bubbles, but doesn’t boil.
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Remove from heat and let the mint steep for about 10 minutes.
While mint is steeping, in a small bowl, mix sugar, salt and egg yolks. Whisk to mix throughly.
Pour milk mixture through colander to separate the mint leaves. Press all the milk out of them and disgard.
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Return mint mix to pan over medium heat.
Slowly add the egg/sugar mixture, stirring for five minutes.
Remove from heat, add vanilla and a few drops of green coloring.
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Refrigerate for a few hours, stirring occasionally, until completely chilled.
Add the rest of the green drops until it becomes your color of choice.
Mix according to manufacturer’s instructions (I mixed 35 minutes).
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Mix cookies and chips in by hand.
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Freeze for at least 30 minutes before serving.
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Makes just over 1 quart.

Ohh my minty ice cream. I worried about the mintiness since I couldn’t find mint extract. Apparently, when you add every other mint thing you can find, it tastes minty enough. It wasn’t perfectly creamy. There was a tiny edge of an icy texture. I really think the non-dairy creamer is at fault for that. Whole fat milk is best and that non-dairy stuff is a little bit creepy now that I think about it….

When I smelled the mint, I immediately wanted a mojito. Is that bad? I smell mint and bypass toothpaste wanting a mixed drink?

Mint oreos would have been good, but they seem to sell out for St. Patrick’s Day too. I brought this to our green/St. Patrick’s Day potluck. I didn’t photograph it, let’s just say it wasn’t our finest potluck. Maybe next time.

Girl Scout Cookie Bars

Samoa Girl Scout Cookie Bars

adapted from Baking Bites

These cookies are Girl Scout Cookies-gone to the bar. Hahaha. I crack myself up. I gave these to Mr. J as and I-owe-you at Christmas when I had lots of cooking before our holiday celebration with each family, and had plenty of holiday cookies around. I finally made ’em and they were a baking success!
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Ingredients for Shortbread Base:

½ cup sugar
¾ cup butter, softened
1 egg
½ tsp vanilla extract
2 cups flour
¼ tsp salt

Directions for Shortbread Base:

Preheat oven to 350 degrees and spray/flour/line with parchment a 9×13 baking pan.
Using a stand or hand mixer, cream sugar and butter together.
Add egg and vanilla and mix well.
Gradually add flour and salt, mixing until crumbly.
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Press doughy mixture into the pan and make a few holes with a fork.
Bake for 20 minutes until golden brown. (Note: the base should be somewhat cooled before topping and topping cannot be prepped in advance to using it. Also note: I used a little pan but it was too thick.)
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Ingredients for the Topping:

3 cups shredded cocoanut
1 bag wrapped caramels (16 oz) unwrapped
¼ tsp salt
¼ cup milk
8 oz chocolate chips (or drizzle with chocolate sauce)

Directions for the Topping:

While shortbread base is cooking (or cooling if you prepped it in advance), put cocoanut onto a cookie sheet (with sides/edges) and spread into an even layer.
Bake for 15-20 minutes, stirring every 5 minutes, or so, until evenly golden brown.
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While coconut is toasting, start unwrapping caramels.
Melt caramels over a double-boiler or in the microwave. Stir occasionally.
When partially melted, add milk and salt.
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Stir toasted coconut and caramels together.
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Spread coconut & caramel topping onto the shortbread base.
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Allow to cool somewhat before drizzling melted chocolate chips or chocolate syrup.
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These are not exactly as tricky as they might first seem. I’m not a baking connoisseur, so I’ve listed steps so you’re ready for the next one. I stuck to the recipe (I never deviate when baking) except that I used a 9×9 pan and the shortbread was wayyyy too thick. It didn’t seem like it until I baked it and it puffed a lot.

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The flavor was good and as bars, they were much less work than shaping cookies etc. These guys won’t exactly fool anyone into thinking they are sold by your local girl scout, but a 4-something a box, you could make a LOT of pans of these bars for that price.

Ice Cream Gift

The other day, I came home from work after being gone for 12 hours to find a surprise from one of my favorite people, Mrs. Z! I’m proud to be her friend and so impressed she found ice cream to send to me. She even themed it for my life and one of my favorite shows.

Mr. J and I are doing really well dealing with everything and trying to keep on, keepin’ on. It is just so nice to hear from all the people who want to offer condolences and encouragement (note: it doesn’t get old and is greatly appreciated).

That’s just how Mrs. Z rolls. She picks you up, thinks of exactly what you need, and serves it with a smile. She’s one of the kindest people I know and I appreciate her, all the time, but especially now. She just gets me and I know she’ll have a thoughtful response to whatever I throw at her. Her hubbie, Mr. B, is equally awesome (and he was a guest blogger woo hoo!). I only hope I get to meet baby Z allll the way in Houston sometime. I don’t get to see her nearly enough, but we’ve shared some big-time memories, unforgettable moments I’ll never forget.

She sent me eCreamery! I haven’t even heard of this!
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She named it after Parks & Rec
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It was delicious mint WITH brownie bits and oreo pieces. This is seriously good ice cream…and I know ice cream 😉
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I didn’t even know you could send ice cream. A snowy New England day needs ice cream, right?

(pssst. If you’d like to repay her with some kindness, support her on her crazy adventure!)