day 20: {incredibles}

well, their name pretty much says it all.  these are basically incredible.  and they’re easy.  they are kind of like a glorified peanut butter graham cracker with chocolate.

so how could you go wrong?

Incredibles

what you’ll need:

¾ cup melted butter

2 cups graham cracker crumbs

1 12-ounce jar peanut butter

2 cups powdered sugar

2 cups semi-sweet chocolate chips

instructions:

1. pour melted butter over graham cracker crumbs and mix well.

2. add peanut butter and powered sugar and mix well.

{if you heat the peanut butter in the microwave for about 30 seconds it’s much easier to mix}

3. spread evenly into bottom of greased 9×13 inch pan.

4. in microwave heat chocolate chips for 30 second intervals on 50% power.

5. pour over top of graham cracker mix.

6. chill for 1 hour or until firm.

enjoy!

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day 17: {mad hatters}

if i said we only made these at Christmas i’d be lying.  we made these a lot growing up.  they’re easy and yummy and you don’t even have to bake them!  some recipes call for peanut butter, but this recipe doesn’t.  however, you can add it if you like.   personally i like them with just plain cocoa.

Mad Hatters

{also known as no-bake cookies}

what you’ll need:

3 cups oats

½ cup cocoa

pinch of salt

1. in a bowl combine oats, cocoa, and salt and set aside.

 2 cups sugar

½ cup milk

½ cup Crisco

1 teaspoon vanilla

2. in large saucepan over medium heat combine sugar, milk, vanilla, and Crisco.

3. bring to a boil stirring constantly.

4. allow to boil without stirring for 90 seconds.

5. remove from heat and add oat mix.

6. stir until combined.

7. quickly drop by the spoonful onto wax paper.

8. allow to cool.

enjoy!

day 14: {chocolate covered pretzel}

i hate to say these are boring, so we’ll call them simple.  they are fun.  and they are simple.  but, they are yummy.

Chocolate Covered Pretzels

all you’ll need is:

a bag of pretzel rods

a bag of chocolate chips

1 teaspoon oil

instructions:

1. melt chocolate chips with oil in microwave safe bowl for 30 second intervals at 50% power.

2. dip pretzel rods in melted chocolate.

3.  place on wax paper and  have fun with some sprinkles.

4. allow chocolate to set.

enjoy!

day 13: {kris kringles}

these tasty no-bake treats are simple to make and yummy in the tummy!

they literally take 10 minutes to whip up.

simply scrumptious!

Kris Kringles

what you’ll need:

1 cup sugar

1 cup light corn syrup

1 cup peanut butter

6 cups rice krispies

8 oz. semi-sweet chocolate chips

8 oz. butterscotch morsels

instructions:

1. cook sugar & corn syrup in saucepan over medium heat until mixture boils.

2. remove from heat and stir in peanut butter.

3. mix in rice krispies.

4. press into 9×13 inch greased pan.

5. melt chocolate chips & butterscotch morsels in microwave for 30 second intervals at 50% power.

6. spread over rice krispie mixture.

7. chill for about 15 minutes or until top is firm.

{i couldn’t wait any longer!}

enjoy!

day 4: {chocolate sandwich cookies}

alrighty, this is going to be short and sweet because after working 12 hours last night i don’t have much left in me.  i know i said thursday that gingersnaps were my favorite, and well, they are my favorite on thursdays.  so, with that said, on sundays these chocolate sandwich cookies are my favorite.  my friend e also blogs and she let me guest blog last Christmas about these scrumptious little fellas. so, for todays {25 days of Christmas} post go check out this recipe on her blog.  these cookies are so yummy and you just might find something else on her blog that you just love!

enjoy!

day 2: {shortbread cookies dipped in chocolate}

 i have this new, terrible addiction to Pinterest.  i could spend all day, everyday, just looking.  however, today i decided to quit looking and start trying!  so, on day 2 of {25 days of Christmas} i’m bringing Pinterest to life in my kitchen.  i really like shortbread cookies and someone had pinned this little tutorial/recipe from joyofbaking.com.  so, i tried it, and it was delicious!  it’s very similar to a recipe my mom made when i was a kid.

so, since i’m trying to stick to recipes from my childhood or Christmas traditions we’ve done growing up, i figured they passed!

Shortbread Cookies Dipped in Chocolate

2 cups all-purpose flour

1/4 teaspoon salt

1 cup butter, room temperature

1/2 cup powdered sugar

1 teaspoon pure vanilla extract

Directions:

Cream butter in electric mixer.

Add powdered sugar to butter and mix until smooth.

Add vanilla and mix until blended.

Add flour and mix until smooth.

Refrigerate dough for about 20 minutes, so dough will be firm enough to roll out.

Roll out chilled dough onto lightly floured surface and cut out shapes with lightly floured cookie cutter.

{now, at this point i strayed from the directions}

i don’t own any cute, little Christmas cookie cutters. so, i just rolled the dough into 1 inch balls and used the back of an ice cream scoop to “flatten” them a little.

it does help to have a little flour on your hands so the dough doesn’t stick and a little flour on the ice cream scoop.

Place cookies on parchment paper lined cookie sheets.

Bake at 350 degrees for 10 minutes.

For the chocolate:

1 cup chocolate chips- semi-sweet, dark or milk

1 tablespoon oil

Place chocolate chips and oil in a microwave safe bowl.

Microwave on 50% power for 30 second intervals, stirring in between.

Dip cooled cookies in melted chocolate and place on parchment paper lined pan.

Place in refrigerator to allow chocolate to set up.

i prefer to keep cookies stored in the fridge {i think they taste even better cold},

 but you don’t have to.

i sprinkled some crushed up peppermints on some of mine.

or you can leave them plain with a few sprinkles to dress them up.

{i just didn’t have any Christmas sprinkles}

they’re scrumptious either way!

enjoy!

.:chocolate pudding cake with cookie dough buttercream lava:.

Oh, my! After an epic fail, I decided to try something new and different {not that the epic fail wasn’t something new and different, but none the less} I found this recipe for Cookie Dough buttercream icing on pinterest {my new found love … you can follow me here} and wanted to try it. And it is FANTASTIC! After a little conversation I had last weekend with one of the girls I work with, I had this idea … Chocolate Pudding cake in {my new cakelet pan} with Cookie Dough buttercream as the “molten lava” in the middle!  And I must say it actually worked.  And it was actually good.  So here you go!  Enjoy!

 

 

Cookie Dough Buttercream Icing

2 sticks unsalted butter, at room temperature

½ cup crisco

¾ cup light brown sugar, packed

3½ cups powdered sugar

1 cup all-purpose flour

¾ tsp. salt

3 tbsp. milk

2½ tsp. vanilla extract

Directions

Beat together the butter, crisco and brown sugar in mixer until creamy.

Mix in the powdered sugar until smooth.

Beat in the flour and salt.

Mix in the milk and vanilla extract until smooth and well blended.

 

Chocolate Pudding Cake

1 box of chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

2 cups sour cream

4 eggs

1 cup water

3/4 cup vegetable oil

1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

Grease and flour cakelet pan.

{here’s a picture of a cakelet pan … i didn’t know that’s what a pan like this was called unitl i got one for my birthday}

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended.

Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips.

Pour batter into prepared pan.

Scoop about 2 tablespoons of cookie dough icing on top of cake batter and “push” into the center of the batter.

Bake in the preheated oven for 15-17 minutes.

Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.

Makes about 12 mini cakes.