Kit Kat & Snicker Bar Cookies!

What do you do when you have left over Kit Kat and Snicker bars? Well besides eating them…you can throw them into cookies of course! The multi layers of chopped candy bar and chocolate chips are a great mix of varied texture.

 

As you make these, you’ll probably notice that both of these cookies are rich and quite chocolaty. Out of both of the recipes, I liked the Kit Kat ones a little more because of the blended taste of melted Kit Kats and white Ghirardelli chocolate chips. The Snicker Chocolate Chip cookies have a unique undertone flavoring with the cornstarch, and are truly better when the dough is chilled overnight.

 

Try baking these cookies up this week to see which candy bar cookie you prefer! Enjoy

 

Kit Kat and White Ghirardelli Chocolate Chip Cookies:

http://www.crazyforcrust.com/2014/01/kit-kat-cookies/

Snicker Chocolate Chip Cookies:

http://www.averiecooks.com/2013/05/soft-and-chewy-snickers-chocolate-chip-cookies.html

 

Macaroni and Cheese

When I was young I enjoyed baked Macaroni and Cheese. Now that I am an adult I continue to enjoy this meal however I seem to have a continual search for the best recipe of this believed meal. I must admit that I did find one recipe that seemed to capture that great dish from my childhood.

This Macaroni and Cheese has two types of cheddar in the recipe. However, you can easily switch this out with just one type, and add anther melting cheese, such as pepper jack, and Muenster, Swiss, or mozzarella.   For an added twist I added broccoli. But, if you not a broccoli fan you could add ham or sharp to this dish. 

This meal serves 8 and takes about an hour from start to table. 

For this meal you will need: 

1 pound elbow pasta

4 tablespoons butter

1 small onion, chopped 

1/4 cup flour (spooned and leveled) 

4 cups milk

1/8 teaspoon cayenne pepper

1 1/4 cup shredded yellow cheddar cheese 

1 1/4 cup Shredded white cheddar cheese 

Course Salt and fresh ground pepper

Broccoli 

2 slices whiter sandwich bread

1. Preheat the oven to 375'F. Cook the pasta according to package instructions; drain and reserve. Meanwhile, in a 5-quart heavy pot, melt the butter over medium heat. Add the onion; cook, stirring often, until softened 3 to 5 minutes. Whisk in the flour to coat the onion. In a slow, steady stream, whisk in the milk until there are no lumps. 

2. Cook, whisking often, until the mixture is think and bubbly and coasts the back of a wooden spoon, 6 to 8 minutes. Stir in the cayenne, and 1 cup each of both the yellow and white Cheddar cheese. Season with salt and pepper. 

3. Toss the pasta with the cheese mixture; fold in the broccoli. Transfer together with the remaining 1/4 cup each white and yellow Cheddar, and 1/4 teaspoon slat. Top the paste with the breadcrumb mixture. Bake until the top is gold, about 30 minutes. 

enjoy! 

The July cupcake...

America's love affair with individual cakes kicked off in 1796 when the first recipe was written in the book American Cookery by Amelia Simmons. But, it was not tell 1828 that this individual cake hit it big and earned the name "cupcake" with Liza Leslie's receipts cookbook, Seventy-five Receipts for Pastry, Cakes, and Sweetmeats. Today the cupcake has become a $20.1 billion retail industry and cakes sale for $3.00 to $5.00 each.

For this post I wanted to share with you a simple Devils Food cupcake with an added twist. For the added twist I filled these yummy cakes with cherry pie filling. To do this I got a cup cake corer and removed the centers of the cakes and using a frosting bag I filled the center of the cakes with the cherries. Once filled I toped them off with a rich chocolate frosting. I encourage you all to get creative with you cupcakes and make them yours.

If you wondering about the white frosting... that same night I made Red Velvet cupcakes with cream cheese frosting.

In preparation for National S'mores Day on August 10th

1927 was a the year that revolutionized the campfire dinning experience. The publication Tramping and Trailing with the Girl Scouts introduced this awesome now traditional nighttime threat. This tasty dessert is most popular in the United States and Canada and consists of roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker.

For my S'mores I liked to mix them up with an assortment of chocolate candy bars such as Rolo, York Peppermint Patty, Rese's, Kit Kat, and the traditional Hershey's. I must note that my favorite was the York and Rolo. 

Patriotic Pie and Red, White & Blue Krispies!

I saw this Patriotic Pie and loved the creative twist of it being a banana creme base with patriotic fruit topping. One thing I did alter in this recipe is the making of the homemade whipped topping. I tried making the topping but apparently in my attempt to make it extra fluffy, I made butter. My next best option was buying canned whipped topping, which did the trick! This recipe is a great way to use up any fresh raspberries, blackberries and bananas.

http://secretlifeofachefswife.com/anthologie/desserts/the-easiest-fourth-of-july-pie-ive-ever-seen

The Red, White & Blue Krispies were a lot of fun to make and would make a great centerpiece for a 4th of July party. I loved the creativity of it, but the recipe required a lot of food coloring to make it. Subsequently, this dried out the bars and made them brittle and dry when they were cooled. I made a plain batch of Rice Krispies and was able to use airheads to make a flag from the red, blue & white.  Enjoy!

http://the-wilson-world.blogspot.com/2011/06/red-white-and-krispy-treats_30.html

http://www.starmedia.us/woman/4th-of-july-patriotic-flag-rice-crispy-treats-with-airheads-recipe.html