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Monday, July 23, 2012

Chocolate Scotcheroos

Do you know whats worse than a nagging sister?

Well if you said no sister at all your wrong.

I'm pretty sure having no sister at all is better than having a nagging one.. Okay just kidding I guess I would rather have a nagging sister than no sister at all.

But seriously if you had heard my sister last night you would understand where I'm coming from. But you gotta love her.

So you're probably wondering what she was nagging me about.

Actually you're probably not...


Last night my sister kept nagging me to make this dessert. We had been out of ice cream for a while and we all wanted something sweet. But the thing is I realllyyyy didn't want to have to clean up the huge mess I was gonna make. But she just kept asking me and asking me and whining. So finally I gave in...

By the way I also got in trouble for not cleaning up when I was done...


Once they were done we all had like 3. They were that good. Seriously, and today I have had 5 and my sister has had 4.

Yes we are quite the fatties...

So umm when these are gone

Which will be in like 2 more scotcheroos

I am going to the store right away to get the ingredients and making more. I don't even care if it is pouring rain, thundering and lightening and I have to walk to the store. I WILL MAKE MORE!!!

So I think there is a good side to these and a bad side to these.

The good side to these are that they are probably my favorite dessert!!

And the bad side is that my sister will be nagging me a lot more now... YAY!!

You know there's also one more reason to love these.

They are the easiest thing to ever make. They are the simplest most delicious recipe.

So... why not make them?

I hope you enjoy and Happy Eating :)

Chocolate Scotcheroos 
1 cup light corn syrup
1 cup sugar 
1 cup peanut butter
6 cups Kellogg's Cocoa Krispies cereal OR
6 cup Kellogg's Rice Krispies Cereal
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1 cup butterscotch chips

1. Place corn syrup and sugar into 3 quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES Cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
2. Melt chocolate and butterscotch chips together in bowl in the microwave 30 seconds at a time until melted. Spread evenly over cereal mixture. Place in freezer until firm. Cut into 2 x 1-inch bars when cool.

Chocolate Chocolate Chip Cupcakes

You know what I loveeeeeee?


And you know what I love even more?

Double the chocolate!!

I'm not even kidding I had a wedding to chocolate!! Yup 3 people came! Including me... But it was fun I walked down the aisle to a wedding song playing from my quiet little ipod, said "I do", kissed my chocolate cake...

Then ate it...

Yup seems pretty normal to me!!

Oh and let me just say that I have great taste;)

Literally it tasted AMAZINGG!!

So anyway back to the real world....

My sisters birthday was on the 7th. My mom and I wanted to do something special. And not cliche like a cake. So we made these delicious cups of cake! But that's not all, these cups are also filled with a chocolate chip filling. Which makes them...


So yeah I'm pretty sure we pulled this off. And not to brag but umm everybody LOVED these.

So if you want all your friends to like you (or at least your food) you should totally make these!

So uhh yeah... Happy Eating!!

Chocolate Chocolate Chip Cupcakes
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cups unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoons vanilla extract
1 cup milk
For the filling:
8 oz cream cheese
1 egg
1/3 c. sugar
1 package mini chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well.
3. Mix the ingredients for the filling together in small bowl. chill for 30 minutes in the refrigerator. 
4. Fill muffin cups 2/3 full. Then place a spoonful of the filling on top.
5. Bake for 15 to 17 minutes in the preheated oven, or until toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Honey Mustard Chicken Strips


Okay so the other... week... (Sorry I haven't updated this in forever. I've been on vacation.) I was you know, sitting around being lazy and my mom asked me if I wanted to make the chicken.

At first I was like ughhh WORK!

But then she told me they were the special chicken strips.

Then I was like "Suddenly I don't feel lazy at all!"

Well let me tell you. These Honey Mustard Chicken Strips are the bomb digety in my house! I also knew that they'd be a great thing to post on my blog to share with you all...

Cause I know you all care so much!!

And the funny thing is I was so psyched to put this recipe on my blog!!! But I never got it done till now...

3 weeks later...

Yeah sorry bout that...

Anyway I can assure that if you make these chicken strips you will never want to eat anything ever again!!

Okay maybe chocolate... But that's about it.

Oh and you might end up wanting to eat some cake but nothing else!

And you are probably gonna want some... Well never mind it's not the ONLY thing you're ever gonna want to eat again. But it sure is tasty!!

Well anyway I hope you enjoy these amazing Honey Mustard Chicken Strips as much as I do:)

Happy Eating!!

Honey Mustard Chicken Strips
4 Boneless chicken breasts
1/4 cup Parmesan cheese 
1 teaspoon basil 
1/2 cup cracker crumbs
1/2 cup butter
1 teaspoon salt
1 teaspoon garlic salt
equal parts of mustard and honey

1. Preheat oven to 400 degrees Fahrenheit. Mix together in large bowl the Parmesan cheese, basil, cracker crumbs, salt, and garlic salt. In separate bowl melt the butter. .
2. Cut the chicken into bite sized pieces or strips. Dip one piece at a time in butter then cover the chicken in the crumb mixture. Bake on a cookie sheet for 15-20 minutes.

For honey mustard dipping sauce
In small bowl combine equal parts of the honey and the mustard and mix well. Serve with the chicken.


Thursday, July 5, 2012

Red Velvet Cupcakes

Whats up followers,

So the other night I had my friend sleep over for the 4th of July the next day! Well lets just say we ended up going swimming for like an hour... and then we were on Facebook for like...3 hours.

Yes we have quite the life!!

So anyway it was about 10 o'clock and we were hungry. Of course we were, when aren't we? I was gonna make these cupcakes two nights ago... Yeah that never happened. I am probably the Queen of procrastination. We were also bored so we said "Why not? It's totally normal to stay up for an hour making cupcakes at 10:30pm!" Not to mention the fact that the kitchen was already a HUGE mess from dinner that night.

And we made the dinner mess 10 times bigger when we baked the cupcakes...oops!

So lets just say I was up until 2 in the morning just cleaning up...
And then the next day my parents got mad at me because there was red velvet cupcake batter all over the cabinet, counter and the trashcan...I got lucky it didn't stain.

So while my cupcakes were in the oven my sister showed us her tap dance for her upcoming play... Then i wanted to learn how tap dance.

How about we say i just stick to gymnastics!! I couldn't even do the simplest taps. And these were the basics!

Yeah so after we had the tapping disaster the cupcakes were ready! I also just wanted to throw in the the fact that our cupcakes are not as red as yours will be because we only had 3/4 of a tablespoon of food coloring and we needed...2 tablespoons!!

HA! Maybe I should read all of the ingredient measurements before I go to the store to buy them.

Anyway here is the recipe! I hope you enjoy! Happy eating!!

Red Velvet Cupcakes

  • For the Cream Cheese Frosting:

    • 1 pound cream cheese, softened
    • 2 sticks butter, softened
    • 1 teaspoon vanilla extract
    • 4 cups sifted confectioners' sugar
  • 1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
    2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
    3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
    For the Cream Cheese Frosting:
    1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.