Peanut Butter Oreo Balls

 A new obsession coming on, just in time for holiday baking!!! 

I found a recipe for Pumpkin Pie Oreo Balls and they were so delicious and easy, then I started thinking about all the new oreo flavors and how this could be endless treat ideas!! No process pics but I am sure I will be doing more so I will add next time!!! 

1 family package(19ish oz) chocolate peanut butter pie oreos( or just regular peanut butter filled ones)

8oz cream cheese, softened

1/2 cup creamy peanut butter

2 -12 oz packages semi sweet chocolate chips

In a high powered blender crush all the cookies into fine crumbs.

In a large mixing bowl combine cream cheese and peanut butter and beat on high speed until fluffy.

Add in crumbs and mix until thoroughly combined.

Line a large baking sheet with parchment paper.

Measure about 2 TB of the mixture and roll in into a ball(you can go smaller/larger if you want). Place on parchment lined sheet, repeat with remaining filling.

Place the prepared balls in the freezer for 30 minutes.

When they are almost done put one 12 oz bag of chocolate chips in a bowl and microwave in 30 second intervals stirring after each 30 seconds until it is smooth. (dont over heat or they get dry and not easy to dip)

Place each ball in the melted chocolate and coat well(I use 2 forks) Place back on the lined sheet.

Repeat with remaining balls melting chocolate from the second bag as needed.

Chill for 10 more minutes until the coating had re-hardened .......enjoy!

 Good frozen or chilled, or even at room temp, but refrigerate to store longer if you have leftovers!

Pecan Whiskey Fudge

I didn't get to do a cheesecake for Thanksgiving this year so I decided to make fudge! I had a recipe for Jack Daniels Fudge so I decided to modify that recipe slightly and use some Pecan Whiskey my husband brought home.  Definitely not suitable for the kiddos but a rather tasty adult treat!








5 cups white sugar
1 cup butter
1 cup whole milk(don't sub skim or reduced fat)
1 TB pure vanilla extract
6.5 oz mini marshmallows (or large ones, torn up)
10 oz  60% cacao chocolate chips
2 1/2 cups powdered sugar
3/4 cup Pecan flavored Whiskey (I used Revel Stoke, Pie Hole would be good too)
1 cup chopped pecans (optional)

Foil and butter a 15x10 rimmed baking sheet (for thicker slices you can go to a 9 x 13 baking dish if you like)

Whisk together whiskey and powdered sugar, set aside










In a large heavy bottomed pot combine white sugar, butter, milk and vanilla.











Heat over medium high heat, stirring constantly until it is all melted together. When it reaches a boil clip a candy thermometer to the side and boil and stir until it reaches 237 degrees (about 2 mins 45 seconds from my timer)















Remove from heat,  add in chocolate chips and marshmallows and stir until fully melted and no lumps remain.















Stir 3 minutes until it starts to just slightly thicken.












Add in whiskey/sugar and pecans if using and stir until just combined.  (I like my fudge smooth so I skipped the pecans)











Pour into prepared sheet.

Chill completely in the fridge. Allow 24 hours before slicing.









Lift from the pan by the foil and peel back.











Slice into squares, I got 60 squares with the 15 x10 pan

S'Mac-aroni and "Cheese"

My husband took our oldest son to his first concert today(Mayhem Festival!!) I wanted to do something special with our younger two since they were feeling a little left out......How 'bout a "dinner" TREAT!!!
I combined my love of S'Mores and the kids' love of Mac and Cheese!

Tasty Chocolate Pasta with Marshmallow Fluff for the "Cheese" and graham cracker crumbs for the topping!





Coarsely Crushed Graham Crackers
Gluten Free or Regular


Chocolate Macaroni:

1 1/2 cups flour*
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
pinch of salt
1/4 tsp cayenne pepper
2 whole eggs
water

* you can use your favorite GF mix if you like!

Gently blend the flour, cocoa powder , powdered sugar, salt and cayenne.










Make a well in the center and add eggs.











 Mix gently until it is combined. Adding water a TB at a time if necessary to get it to come together. You dont want it sticky!!!









Proceed with your preferred pasta making style, I used my Kitchenaid Pasta Extruder with Large Macaroni attachment. If you dont have a macaroni maker spaghetti or fettuccine would work well too!

Set aside.









Marshmallow Fluff:
I used a very slight modification of THIS recipe

3/4 cup sugar(I use Zulka Pure Cane Sugar)
1/4 cup water

4 egg whites(room temp)
1/4 tsp cream of tartar
pinch of salt

1/4 cup sugar
2 tsp quality vanilla

In a small pan place the sugar and water. DO NOT STIR!










Clip a candy thermometer onto the side. Heat over medium heat until it reaches 240.
















While that is heating in a large bowl place egg whites, cream of tartar and salt. Beat on high until peaks form.








Add vanilla then sugar a TB at a time then beat more until peaks get a bit stiffer.











While continuing to beat add the hot sugar mixture.
Beat until stiff peaks form.
Reduce speed and beat until it is glossy and cool enough to handle.







In a large pot boil the pasta for 5-6 minutes until tender. Drain well and return to pot



GENTLY Toss 1 cup of still warm marshmallow fluff with the drained pasta.





Transfer to a greased casserole dish and spread more Marshmallow fluff(as much as desired, it stores wonderfully in the fridge so dont fret if you dont use it all) sprinkle with crushed graham crackers









 Then place under a hot broiler for 3-5 minutes until golden brown.

Homemade "Nutella"

I made this to make Strawberry and Nutella Stuffed Pancakes with. SUPER delicious for all you Nutella fans out there!!!

This gave me 1 quart jar and 3/4 of a pint jar.....





3 cups Raw Hazelnuts
1 1/2 cups powdered sugar(I made my own with unrefined pure cane sugar, I just whirled it in my vitamix until it was powdered)
1/2 cup baking cocoa
2 TB hazelnut, walnut or vegetable oil
6+ TB skim milk
1 tsp pure vanilla extract
1/4 tsp salt





Preheat oven to 375.

Place hazelnuts in a single layer on a rimmed baking sheet. Bake 12-14 minutes until fragrant and a deep brown color, watch carefully, they go from roasted to burned quickly!






Remove from oven and pour onto a large clean towel. Fold the towel over them and gently rub around and get as much of the skin off as possible. Don't worry if you cant get it all, it wont hurt you or the flavor.

Cool completely.




Place cooled nuts in a food processor or high powdered blender, process until the natural oils are released and you get a smooth paste.

(I transferred to my food processor from my vitamix at this point, it was a little thick so I wanted more aeration)






Add sugar, cooca powder, oil and 1/4 cup(4 TB) of the milk, blend until smooth. Add remaining/more milk as necessary to get a smooth consistency. Add in vanilla and salt and blend until fully incorporated. Adjust sugar to taste if desired.






Pour into jars and store in the fridge....if it lasts long enough LOL...

Chocolate Mint Candy Balls

I was making Christmas Gift Baskets and I did a recipe for a dessert cheese-ball. I had a little extra and I thought it would make a fantastic candy!!










3/4 cup semi sweet chocolate chips
2 candy canes
1/4 cup walnuts
8 oz cream cheese(I did full fat, lower fat ones are quite a bit softer, it might be difficult to work with)

Coating Options:
Almond Bark(chocolate or vanilla)
White Chocolate
Milk Chocolate Chips
Wilton's Colored Candy Melts
Baking Cocoa
Powdered Sugar





1 candy cane, crushed fine
or Colored Sugars

(I chose to do 1/2 with almond bark and candy canes, 1/2 with baking cocoa)




In a blender crush candy canes, then add chocolate chips and walnuts and blend again until it is in fine pieces.










Pour into a bowl and add cream cheese. Mix well and chill.










Scoop into bite sized pieces and roll into balls, place them on a plate and stick them back in the fridge










For candy coatings: Melt chosen coating according to manufactures instructions
(if using chocolate you may have to add a touch of shortening, it helps it melt better and coat smoother)


Dip each ball into the melted coating and return to sheets, sprinkle immediately with remaining crushed candy cane(and some Christmas sprinkles if you like).... Chill well.
you can do one dip, then allow them to chill and do a second dip then do the topping if you like a thicker shell. My dipping skills are lacking, but you get the general idea in the photo above LOL.


For powdered toppings:
Place 1/4-1/3 cup of desired topping in a bowl(you may have to add more later, you just dont want to muck it all up at once LOL) Add a ball or two and gently swirl until coated.

When fully chilled you can place them in a container with a tight fitting lid. Store in the fridge, if they last that long LOL.

Snickers Salad

Not my recipe but SO easy and tasty I had to share!


Edit- July 4 2013. I made this entirely from scratch this time around!! It is FANTASTIC this way!!!

top photo from scratch----

----- this one was the original







4 granny smith apples


14 oz snickers bars, frozen(I used fun sized bars since they were cheaper)
1 tub cool whip

OR
1 recipe snickers bars HERE
I used the fluff recipe from my S'mac and Cheese and a Simple Caramel recipe here

I used 1 1/2 cups whipping cream with 1/3 cup powdered sugar(or to taste) and vanilla to taste in place of the cool whip.
I froze my "Snickers" bars and then chopped them well(I had leftovers too!)

Remove seeds from the apples and chop into bite sized pieces(dip them in a mixture of 2 cups water and 1 tsp lemon juice to keep them from browning)
< from scratch



Chop Snickers bars into bite size pieces.
Mix them together in a large bowl



    original





Add cool whip, mix well and chill thoroughly.




original, see above for completed from scratch

Simple and Delicious Peppermint Bark

So easy and one of my favorites at Christmas time. It is always a hit at parties too.













8 oz Semi-Sweet Chocolate(I use Baker's Baking Chocolate Squares)
6 oz White Chocolate(again, Baker's  for me)
2 tsp vegetable oil(or any non-favored oil)
3 candy canes, crushed




Line an 8 x 8 baking dish with foil, ends extending out 2 inches or so, smoothing it out as much as possible.

In a double boiler over simmering water melt semi sweet chocolate with 1 tsp oil. Stir often until smooth.

Pour melted chocolate into the prepared dish and tip until the bottom is covered and the layer is even.

Refrigerate for 30 minutes(don't go longer than this or you will risk the layers separating)

Melt the white chocolate with remaining tsp of oil using the same method as above, stirring until smooth.

Pour White Chocolate over dark, tipping the dish around to create a smooth layer.

Iimmediately sprinkle on crushed candy canes. Press gently into the melted chocolate(not too rough, just enough to get them to stick well)

Refrigerate another 30 minutes, (this one can go a little longer but not too much)

To remove pull the foil up out of the pan, You can cut it with a sharp knife or you can simply break it by hand but I suggest putting it on a clean cutting board and using a cleaver. It seems to cut smoother that way!

Store in an airtight container(in the fridge is best until serving time IMO)

100 Grand Bars

Yummy copy cat of 100 Grand Bars, also call 100,000 Dollar Bars!










20-25 Caramels(this depends on how thick you want your coating)
12 oz package milk chocoalte chips
1 cup Rice Krispies cereal


Melt Chocolate chips in a double boiler until smooth.












Remove from heat and add in Rice Krispies.
Place in the fridge and cool for about 15 minutes, stirring occasionally, you dont want it TOO firm but firm enough to hold its shape.









Unwrap caramels and roll into slim tubes about 1.5 inches long.( as you can see I started with 30, but that was too many with this amount of coating LOL I ended up with 20 with a thicker coat)










Take each shaped caramel and press coating around it, I found working with my hands sprayed with cooking spray helped avoid sticking, place on a piece of waxed paper and allow to set until firm.

My boys helping unwrap caramels!