Chex Muddy Buddies (or Puppy Chow)

My boyfriend asked me the other day why I haven't made puppy chow lately and I gave him this clueless look like what the heck is puppy chow? Opps... didn't realize that Puppy Chow and Chex Muddy Buddies are the same. No matter what its called though this snack is amazing and is a perfect little treat without having to break out the ice cream or cookies. I basically follow the recipe so I will post it below... if you want the exact one check out the Chex website.

• 9 cups Rice Chex


• 1 cup chocolate chips (I use milk chocolate)


• 1/2 cup creamy peanut butter (I use the one with less fat)


• 1/4 cup butter (I get away with only 2 tbsp.)


• Powdered Sugar


• 1 tsp. vanilla

In a microwave-safe bowl, heat chips, peanut butter, and butter until smooth and creamy (I pop it in for 30-45 seconds, stir it, and then go in 10-15 second increments until its done). Stir in the vanilla.

In a large ziploc bag, pour in the rice chex. Add the chocolate mixture and zip bag closed. Toss the chex and chocolate around until evenly coated. Add powdered sugar, zip, and toss around until evenly coated. (I add the sugar in 1/2 cup increments until it gets to be sugary enough for me ... I'm not even sure exactly what measurement it is).

Spread evenly on a cookie sheet and cool. Store in an airtight container or clean ziplock.

Black and White Cookies

This was Day 11 of the Food Network Cookie recipes. I always see these cookies at bakeries and wanted to try making them. I never found a good recipe to use until now. These cookies look amazing and taste even better. I think of them more as a cross between a cookie and a cake since they have that lighter texture. No matter what the name though, you must try these!

The cookie:

• 1 tbsp dry yeast


• 1 cup milk


• 2 sticks butter, room temperature


• 1 3/4 cups sugar


• 1/2 tsp vanilla extract


• 1/4 tsp lemon extract


• 2 1/2 cups cake flour


• 2 1/2 cups all-purpose flour


• 1/2 tsp salt

Preheat oven to 375 degrees F.

Cream the butter and the sugar until light and fluffy. Slowly add and combine the yeast mixture, and the extracts.

In a separate bowl whisk together the cake flour, all-purpose flour and salt and gradually
add them to your mixture. Caution: Do not over mix, but make sure to keep your mixture
homogenous.

Prepare a cookie sheet with pan spray and drop spoonfuls of dough 3 to 4 inches apart.
Bake until the edges begin to brown, 20 to 25 minutes.

Let cool to room temperature before decorating.


The Black and the White:

• 1 lb good dark chocolate, chopped


• 1 1/4 cups heavy cream


• 1 lb good white chocolate, chopped


• 1 1/4 cups heavy cream

Place chocolate into 2 separate bowls, 1 for dark and 1 for white. Slowly boil the cream in 2 separate pots. Pour 1 pot cream over the dark and 1 pot over the white and let chocolate melt. Whisk each until smooth.

While the ganache is slightly warm, dip one half of the cookie in one of the chocolate mixtures and the other half in the other chocolate mixture. Place the cookies on wax paper and let cool until the chocolate cools. You will get a little messy, so I have to apologize for the yummy chocolate that ends up on your fingers :)

Original recipe courtesy of Food Network

Eclairs

This has been one of the recipes at the top of my list to try -- definitely takes more work than a chocolate chip cookie -- and so I think that is why I have waited so long to try my hand at these. Wow they are tasty. I think they will become my new favorite go-to dessert recipe when I have a little extra time and I want to make it extra-special.

• 2 cups milk
• 1/2 vanilla bean, split lengthwise
• 6 egg yolks
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon cold unsalted butter

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.

• 1 cup milk
• 1 stick unsalted butter
• 1/2 teaspoon salt
• 1 1/2 teaspoons sugar
• 1 cup all-purpose flour
• 3 eggs, plus 1 extra, if needed

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.

Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).

• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, coarsely chopped

In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.

Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

Original recipe from FoodNetwork

Cream Puffs

I went to a Christmas party a long time ago where the hostess made these from scratch. I always meant to ask her what recipe she used or if it was a long preparation time but never got around to it. So I was searching the web and came across a blog with "Cream Puffs" in the name and I thought well then.. they must be good. So thanks to Cream Puffs in Venice - this recipe is awesome!

• 3 cups milk
• 3 eggs
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tbsp. cornstarch
• 2 tbsp. butter
• 1 1/2 tsp. vanilla
• 2 cups whipping cream

In heavy saucepan, heat milk until steaming. In a mixing bowl, whisk together eggs, sugar, flour and cornstarch; gradually pour in milk in thin stream, whisking constantly. Return to saucepan. Cook over medium heat, whisking, for 5 minutes or just until boiling; cook, whisking, for 2 minutes longer or until thickened. Remove from heat; stir in butter and vanilla.

Pour into bowl; place waxed paper directly on surface to prevent skin from forming. Refrigerate until cool, at least 4 hours. Whip cream, gently fold into pastry cream with spatula just until combined.

• 1 cup water
• 1/2 cup butter, cubed
• 1/4 tsp. salt
• 1 1/2 cups all-purpose flour
• 4 eggs

Line two baking sheets with parchment paper. In heavy saucepan, bring water, butter and salt to boil over high heat; immediately remove from heat. Add flour all at once; stir with wooden spoon until mixture comes away from side of pan in smooth ball. Cook over medium heat, stirring constantly, for 2 minutes. Transfer to bowl; stir for 30 seconds to cool slightly.

Using electric mixer, beat in 4 of the eggs, 1 at a time, beating well after each addition. Beat until shiny and pastry holds its shape when lifted. Using pastry bag fitted with 1/4-inch (5 mm) plain tip or with spoon, pipe pastry into 1 1/4-inch (3 cm) round by 3/4-inch (2 cm) high mounds on pans.

Bake in 400F oven for 15 minutes. Reduce heat to 375F, bake for 10 minutes or until golden. Transfer to rack; let cool. With wooden spoon handle, enlarge hole in each puff.

Spoon pastry cream into pastry bag fitted with 1/4-inch (5 mm) plain tip. Pipe into hole in each puff, squeezing bag gently until puff is filled with cream. Place on waxed paper-lined baking sheet. (Puffs can be lightly covered with plastic wrap and refrigerated for up to 1 hour.)

M&M Peanut Butter Cookie Cups

I am always looking for cute new ways to make cookies that aren't just the classic flat circle. These are so adorable and perfectly bite-sized. The original recipe comes from Picky Palate but I changed a couple things to make it easier and so that I could just use ingredients already in the pantry.

• 1 cup peanut butter


• 2/3 cup sugar


• 1 egg


• 1 cup chocolate chips


• 3 tbsp heavy cream


• 1/4 cup mini M&M's

Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 15-18 minutes. Remove and set aside to cool for 10 minutes.

Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top and sprinkle with mini M&M's.

Chocolate Peanut Butter Bark

This is probably the easiest dessert recipe ever. Only three ingredients and it only takes 5 minutes to prepare. Every time I make this it disappears in a day, so double or triple the recipe so you can keep some for yourself and share the rest with friends.

• 16 oz semi-sweet chocolate chips


• 1/2 cup peanut butter


• 6 oz white chocolate chips

In a microwave-safe bowl, heat chocolate chips and peanut butter in the microwave for about 1 -2 minutes or until smooth. Make sure to take out bowl carefully and stir every 20-30 seconds.

In a pan lined with parchment or wax paper, spread out a thin even coat of the heated chocolate mixture.

In another microwave-safe bowl, heat white chocolate in the microwave the same way as the above mixture. Drizzle the white chocolate over the peanut butter/chocolate mixture.

Place into the refrigerator for at least 2 hours or until chocolate has completely cooled. Break into pieces and store in a ziploc bag.

Oatmeal Chocolate Chip Cookie Bars

This is a perfect little snack time treat. If you want to make it a little healthier, leave out the chocolate chips and cut back on the sugar and just have them be oatmeal cookie bars -- sweeter than a granola bar, but not quite as unhealthy as a regular cookie.

This classic oatmeal and chocolate chip recipe is perfect for the holidays or any time of the year and will go great in your treat bags!

• 2 1/4 cups rolled oats


• 1 1/4 cup flour


• 1 tsp cinnamon


• 1/2 tsp baking soda


• 1/2 tsp salt


• 4 tbsp cold butter, cut into pieces


• 2/3 cup sugar


• 2/3 cup light brown sugar


• 1 egg


• 1 egg white


• 1 tbsp vanilla


• 1 cup chocolate chips

Preheat to 325°F. Line baking pan with parchment paper.

Whisk oats, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat butter and sugars until well combined. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips.

Spread out dough into the pan to make an even layer.

Bake for 30-35 minutes or until the top of the bars are lightly golden brown. Let cool. Cut bars into squares and store in an airtight container.

Oreo Fudge Bars

I often frequent the blog of the Baking Blonde and she always posts such yummy looking desserts. I thought this was the perfect cookie inside a "cookie" type dessert for the holidays. The great part is you can make these a day or two in advance as long as you wrap them up well and then you have one more recipe checked off your list!

• 16oz. package of Oreo cookies


• 1 stick butter, melted


• 1/4 tsp salt


• 14 oz sweetened condensed milk


• 1 tsp vanilla


• 3/4 cup semi-sweet chocolate chips


• 1/2 cup milk chocolate chips


• 1/2 cup mini chocolate chips

Preheat oven to 325F. Line a 9×13 pan with foil and lightly spray with PAM. Set aside 6 Oreo cookies for the toppings.

In a small food processor, grind the rest of the cookies. If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs. Add the salt to the crumbs and stir to combine. Melt butter and gently stir together with the cookie crumb mixutre. Press firmly into the bottom of the prepared pan. Coarsely chop the remaining cookies into chunks and set aside.

Over a double boiler or in the microwave, melt 3/4 cup semi-sweet and 1/2 cup milk chocoalte chips together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the prepared cookie crust. Sprinkle the mini chocolate chips and the Oreo cookies chunks over the top of the filling. Press down gently into the chocolate topping.

Bake for 20-22 minutes oven. Allow to cool on counter for 1 hour. Chill in fridge until completely cold and set before cutting into bars.

Christmas Treat Platters

Every single year I want to put together treat plates that have lots of different cookies, bars, treats, and snacks to give out to family and friends and every single year I get so busy and so I usually make two different cookies and call it a day. This year I am going to try to make a lot of different recipes ... some new and some that I can recite off the top of my head.

These recipes will be coming in the next week or so as my I bake my heart away ...

• Coconut Macaroons


• Classic Sugar Cookies


• Chocolate Peanut Butter Bark


• Eclairs and Cream Puffs


• Snickerdoodles


• M&M Peanut Butter Cookie Cups


• Oatmeal Chocolate Chip Cookie Bars


• Black and White Cookies


• .... and maybe a few surprises too .....

I hope you all enjoy and have a wonderful holiday!

Chocolate Chip Cookies

These cookies are great classic chocolate chip cookies. I saw it on the Food Network show "Good Eats" with Alton Brown. This was my favorite of his cookie recipes because it makes the cookies puffy, fat, and chewy ones instead of the thin, crispy type.

• 1 cup shortening


• 1 cup brown sugar


• ¾ cup white sugar


• 2 eggs


• 1 ½ tsp. vanilla


• 2 ¼ cups cake flour


• 1 tsp. coarse salt


• 1 ½ tsp. baking powder


• 2 cups chocolate chips

Cream together shortening and both sugars until light and fluffy. Add eggs one at a time until well-mixed. Add vanilla. Sift together flour, baking powder and salt. Add dry ingredients slowly to creamed mixture. After ingredients are fully combined, stir in chocolate chips.


Refrigerate cookie dough for at least an hour. Drop a heaping tablespoon of dough onto a parchment-lined cookie sheet.

Bake at 375ºF for 8 to 10 minutes or until lightly brown around the edges. Cool completely before storing in a sealed container.


Recipe can be modified for white chocolate or peanut butter chips or whatever else your taste buds desire.

Note: I sometimes make a double batch of this and keep the extra dough in a sealed container in the fridge for an extra couple days so that you can just scoop it onto the baking sheet and cook when friends or family visit.

Brownies

These are simple and go with just about everything. You can eat them plain, serve with ice cream, or glaze with icing -- anyway you slice it they are a perfect little treat. I also like it because its a smaller recipe so you don't end up with 2 dozen brownies and feel bad if you can't finish them all before they go bad. I add chocolate chips to give it that little extra chocolatety-ness but if you want to leave them out or substitute nuts or other chips they will turn out just as great.

• 1/2 cup butter


• 2 oz unsweetened chocolate


• 1 cup sugar


• 2 large eggs


• 1/2 tsp vanilla extract


• 1/3 cup flour


• 1/2 cup chocolate chips

Preheat oven to 350 degrees F.

Melt the butter and chocolate together in a medium pan over very low heat. Add sugar, eggs and vanilla. Mix well. Stir in the flour. Add chocolate chips. Pour into a greased 8-inch square pan.


Bake about 30-35 minutes or until a toothpick comes out clean. Cool before cutting.

Chocolate Peanut Squares

Over fifteen years ago my mom found this recipe in a magazine and decided to make it. Ever since my dad had taken that first bite its been one of his favorite desserts. Over the years my mom and I have made them for special occasions and shared the dessert with friends and family. Needless to say, after years of having ingredients spilled, accidently tearing it in half and then re-taping it, and it getting tossed around with hundred of other recipe cut-outs, we lost half of the ingredient list. So the original Kraft recipe is now just from memory and whether or not these are the exact measurements, you will still fall in love after just one bite.

• 2 sticks margarine


• 8 oz. Baker’s SemiSweet Chocolate Squares


• 1 ½ cups graham cracker crumbs


• ½ cup coconut


• ½ cup crushed peanuts


• 2 – 8 oz. packages of cream cheese


• 1 cup sugar


• 1 tsp. vanilla

Place 3/4 cup (1 1/2 sticks) of margarine and 2 oz. of chocolate in a microwave-safe bowl and heat on medium-high about 2 minutes or until melted. Stir until smooth.

In a mixing bowl, combine crumbs, peanuts, and coconut. Add melted chocolate mixture and stir until well mixed. Press evenly into the bottom of a 13" x 9" pan (I line it with parchment paper -- makes clean-up a breeze). Chill for 30 minutes.

In a clean bowl, beat together sugar, cream cheese, and vanilla. Spread cream cheese mixture evenly over crust layer. Chill another 30 minutes.

In a microwave-safe bowl, heat remaining chocolate and butter on medium-high about 2 1/2 minutes or until melted. Stir until smooth. Pour melted chocolate over cream cheese layer. Chill at least one hour or until chocolate has hardened. Cut into squares and serve. Keep refrigerated.