Clutter no more! We’re doing a little spring cleaning by clearing out the kitchen cabinets of ingredients too few to make a treat on their own. No fooling around here! Kitchen Sink Brownies are doing double duty. Clean kitchen! Happy tummy!
Kitchen Sink Brownies
Ingredients and directions
- Bake one box of dark chocolate brownies prepared and bake according to directions on the back of the box
- Allow to cool for 10 minutes. Lightly press toppings on to the top of the baked brownies. Ours include pretzels, potato chips, dark chocolate chips, Heath, Rolos , Smore Girl Scout cookie, Butterfinger cups, Hersheys kisses
Even though our kiddos started school this week, it is only August and we are trying to hold onto any last bits of summer. Nothin says summer like ice cream sundaes. Around here we like to make things extra cutesy so we grabbed a few jars, some yummy toppings, a few flavors of ice cream and created our own ice cream sundae bar. From there we layered up the most deliciousy,
adorable ice cream sundaes in town. Summer never tasted so sweet!
Consider yourself extremely lucky if you get to live near the ocean! Don’t get us wrong. There are many great things about living smack dab in the middle of the country. However, since it’s already 90+ degrees outside it would be so awesome to submerge ourselves in the salty sea. It’s times like these that we have to get a little creative and channel our inner Houdini. This Saturday we’re doing a little wizardry by baking Caramel Magic Bars and enjoying them while we hang ten with our peeps. How? You ask. Driveway and deck surfing! No need for waves or surfboards. Treating in our lawn chairs while shooting the breeze with our pals is the only requirement. It’s trickery at its sweetest!
Caramel Magic Bars
1½ cup graham cracker crumbs
6 Tbsp butter, melted
1-14oz can sweetened condensed milk
1 cup caramels bits
1 cup dark chocolate chips
1 cup sweetened coconut flakes
1/2 cup Heath Bits
Mix graham cracker crumbs with melted butter & press in a sprayed 13x9in pan.
Pour about half the can of condensed milk over crust.
Layer your pretzels as close together as you like over the condensed milk/crust.
Sprinkle caramels bits, chocolate chips, & coconut flakes.
Pour remaining half of condensed milk on top.
Break up some extra pretzels & sprinkle a few extra chocolate chips, caramel bits, and Heath bits, and pretzels above the condensed milk.
Bake at 350*F for 20-30 min until lightly brown. Let cool completely before cutting.
*recipe adapted from Dessert Now Dinner Later
Now that it’s March St. Patrick’s Day and Easter are going to have to wait their turns this month because first in the sweet treat line up are several loved ones’ birthdays. Hmmm? How can we spoil these special people? That’s easy! Cake Batter Birthday Crunch! Full of lots goodies smothered in cake batter. Now the hard part – resisting the urge to devour this gift ourselves!
Cake Batter Birthday Crunch
5 cups popped popcorn
3 cups pretzels
2 cups Bugles
8 ounces white almond bark
½ cup yellow cake mix
1/4 cup sprinkles
1 cup mini M&Ms
1 cup crushed Birthday Cake Oreos
Line a sheet pan with parchment paper and spread out all ingredients except sprinkles, cake mix and white almond bark.
Break almond bark in a few pieces. Place almond bark in a microwave safe bowl and microwave on high for 30 seconds. Stir. Continue microwaving for 20 second intervals, stirring in between until completely melted.
Stir cake batter into melted white almond bark and add sprinkles.
Pour melted white almond bark on top of all ingredients on the cookie sheet. Use a spatula to evenly coat all ingredients.
Break into pieces once cooled.
Sing Happy Birthday!
Hooray! The 2015 holiday season is over- said NO ONE ever! What are we to do with the Christmas candies, snacks, and goodies we have spilling out of our cabinets? We certainly don’t need them lurking around to tempt us much longer! Getting rid of it all in Kitchen Cabinet Cookie Butter Crunch seems the obvious choice to cure our cheating and treating addiction that seems to happen every year at this time. A much needed sugar break is a must for 2016. (At least until next Saturday!) Happy New Year!
Kitchen Cabinet Cookie Butter Crunch
- Leftover Christmas Candies and snacks
- 24 oz white almond bark
- 3 TBS Trader Joes Speculoos Cookie Butter
Spread leftover candies and snacks on a parchment lined cookie sheet. Melt white almond bark in a pan on low heat. Once melted stir in 3 TBS Trader Joes Speculoos Cookie Butter. Pour on top of cookie sheet mix and stir. Allow to harden. Break into pieces and enjoy.
Still in need of last minute holiday gifts? We’ve got an idea so tasty it has many names. Some call it Christmas Crack. Others call it White Trash. Winter Wonderland Mix is even on the list. No matter what you call it, you’re gonna want it! Be warned – this is one of those recipes that once you start eating it’s hard to stop! Go ahead and make a double batch. Guaranteed you’ll need it!
Santa’s Sweet and Salty Treat (Sister Sweetly’s name – feel free to use)
6 cups popped popcorn
1 large bag of red and green M&M’s
3 cups pretzels
1 cup Whoppers candy
1 box of Teddy Grahams
24 oz. vanilla almond bark
In a microwave safe bowl, melt almond bark in the microwave for 2-4 minutes at 30 second intervals, until melted. Set aside. In a large bowl mix the popcorn, pretzels, M&M’s, Whoppers, and Teddy Grahams. Pour the melted chocolate over the mixture and mix with a spatula until well coated. Pour out onto wax paper. We line the kitchen table with wax paper and pour it out there. Allow to dry and then break apart. Fill treat bags with mix and tie with a holiday tag.
We love getting together with our BFFs. And one of the best things is the excuse to make GORP. We’ve shared this wonderful recipe a few times. Essentially it’s a mix of our favorite ingredients, including m&ms, Rolos and chocolate chip Teddy Graham’s. Since our girl time took place on Friday, we decided to carry over our love of GORP and make GORP infused chocolate chip cookies for our Saturday sweet treat. It’s the treat that keeps on giving!
3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST™ All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
Favorite GORP mix
HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in GORP mix.
DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
* recipe adapted from Crisco