Chocolate Cheerios Marshmallow Bites

I have no clue how I found these cute little snacks.  But let me tell you that they came out of the oven, I let them cool and we ate until our tummies were full.  Caleb and I did, that would be.  We had the night to ourselves and we decided to bake something fun.  Who knew is all I can say.  They hit the spot.  I told Jodi it was an explosion of yum in my mouth.

The recipe made 24 mini little bites.  By the time I packed them away, they were half gone.  At that point I didn’t care that I had exceeded my sugar intake for the week in under 10 minutes.  These were worth every little bite!

These would be good for any get together.  Or just when you feel like hanging out with one of the kids in the kitchen.  We had a blast with these!

Crust

1/2 cup Gold Medal® all-purpose flour
1/2 cup Chocolate Cheerios® cereal, crushed
1/3 cup packed brown sugar
1/4 teaspoon baking powder
1/4 cup butter, softened
1/2 teaspoon vanilla
120 miniature marshmallows (about 1 1/3 cups)
Topping
1/3 cup light corn syrup
2 tablespoons butter
1/2 teaspoon vanilla
1 cup milk chocolate chips
2 cups Chocolate Cheerios® cereal
Heat oven to 350°F. In medium bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Divide evenly among 24 nonstick mini muffin cups (about 2 level teaspoonfuls per cup); press firmly into bottom of each cup.
Bake 6 to 7 minutes or until puffed and golden brown. Place 5 marshmallows in each cup. Bake 1 to 2 minutes longer until marshmallows just begin to puff. Cool.
Meanwhile, in 2-quart saucepan, mix all topping ingredients except cereal. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal. Immediately spoon cereal mixture by heaping tablespoonfuls over marshmallows, pressing down slightly. Cool about 15 minutes or until firm. Remove from muffin cups; cool completely.
A-M-A-Z-I-N-G!!  I’m not going to say you should try these if you’re looking for something fun, or if you want to have the kids in the kitchen with you. I’m just going to say you have to make these.  You can’t just eat one of these either.  So good.  Super Good.
Patricia – Two Girls Cooking
Source
Betty Crocker

Easter Candy Bark

I found this on Pinterest a while ago and knew I had to make this for Easter this year.  I make candy bark for Christmas time, but when I saw this decorated with different kinds of Easter candy, I knew we would all love this.

Another super easy one to make.  The best part, besides tasting it, was making it and adding all of the fun candy that you find once a year at the store in the candy isle!!

8 ounces semi sweet chocolate chips

8 ounces milk chocolate chips

7 ounces pink, green, and yellow candy melts

Strawberry filled Oreo cookies broken into pieces

Mini Cadbury Eggs – cut in half (the hard shell ones)

Mini Robin Eggs (malt balls/Whoppers)

Nerds Jelly Beans

Measure out the candy and cookies. Set aside

Lay out a large piece of parchment paper. You’ll use this to make the Easter Candy Bark on.

Melt the chocolates in a microwave safe bowl and mix together.  The candy may not look as though it’s melted, but once you stir, it blends together.  It look less than a minute and a half for this to melt.

Spread the chocolate on a piece of parchment paper on a cookie sheet (mine covered almost the entire pan).

I put each color of the candy melts in separate bowls and melted those in the microwave as well for less than a minute.  Mix each bowl (or if you just choose to make one color) together.  Place little spoonfuls of each color onto the chocolate.  Take a knife and run it through, making a fancy little design.

Start to top the candy and cookies on top of the chocolate and push down lightly so that the candy sticks once put in the fridge to set.

After you have all the candy and cookies on that you want, place in the fridge for at least 3 hours or more.  Once chocolate is set, take out and break into pieces and just eat!!!!!  Simple, kid friendly, and great tasting Easter candy treat.  I think the Easter Bunny will like this as well.

Have a wonderful Holiday

Patricia – Two Girls Cooking

Source:

Ginger Bread Bagels

Chocolate Raspberry Hearts

 

Chocolate Raspberry Hearts

One more recipe coming your way just in time for Valentine’s Day!  After you’ve made your special dinner, serve this afterwards.

Not only is it pretty to look at, but it’s a sweet treat to share! A very good treat to share!

INGREDIENTS

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet – I couldn’t find the seamless so I had to use the  regular rolls

1/3 cup hazelnut spread with cocoa

24 raspberries

2 tablespoons dark chocolate chips

1 egg, beaten – I sprayed with Olive Oil Cooking spray

1 tablespoon powdered sugar

DIRECTIONS

1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

2. Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.

3. Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg.

4. Bake 13 to 17 minutes or until hearts are golden brown.

5. In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.

Caleb eating his treat!

 

Nutritional Information

  • 1 Serving (1 Serving)Calories 190(Calories from Fat 90),Total Fat 10g(Saturated Fat 3g,Trans Fat 0g),Cholesterol 25mg;Sodium 240mg;Total Carbohydrate 23g(Dietary Fiber 1g,Sugars 11g),Protein 3g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 8.00%;Exchanges:1/2 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

 

Another great dessert for the upcoming holiday to share with someone special!

Brooklyn says:  “This isn’t good…It’s fantabulous!”  I think I’d have to agree!

Brooklyn giving it the thumbs up!

Enjoy the rest of your weekend

Patricia – Two Girls Cooking

Dessert

Source:

Pillsbury

Snickers Cupcakes

I’ve been on quite a blogging break, I believe last time I posted I was planning my wedding. Now I’ve been married for more than a year and we recently welcomed our first child, a sweet baby boy. I’ve been cooking and baking all along, just didn’t take the time to post. My goal this year is to get back into posting. We are named Two Girls Cooking after all, it’s not fair that one girl’s been carrying the blog by herself!

I have been on leave at work and I decided I wanted to bake a sweet treat before I go back later this week. I bookmarked these Snicker’s cupcakes a while ago, I’ve been meaning to make them ever since. There have been a couple times I had the mini snickers on hand, but they never lasted long enough to be made into cupcakes!

These were very simple and fun to make. I liked that they use a boxed cake mix, but dress it up a bit. I also loved the fun surprise of having the snickers baked into the center. I even got to use the big icing tip that Patricia gave me as a birthday gift to try to make them look as good as they do on My Baking Addiction. They aren’t quite as pretty, but I’m still proud of how they turned out. I’m not usually a big fan of a lot of frosting, and while this is rich, I’m really enjoying the carmel buttercream. I think I can probably find some other recipes that it would work well with too!

– Jodi

For the cake:
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures

Method
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.

For the frosting:
2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt

Method
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup. Makes 24-30 cupcakes.


Eclair Dessert

I’ve always said that I’m not a huge “dessert” person.  Which would be why I don’t make them often.  But there are some things that happen to catch my eye.

I get emails from Kraft about once a week.  I clicked on the healthy living site under desserts and this happened to pop out at me.  Healthy..this?  And since it was under the “healthy” tab, it must be eaten by me!  There’s no oven required so I knew that I couldn’t mess this one up.  The only hard part about this recipe was putting it in the fridge and letting it sit for 3 hours.  That was hard.   This tastes like a boston cream pie; which just so happens to be a favorite of mine if I must choose!

Why waste time.  Here’s what you need:

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
2 cups  cold fat-free milk
1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1/2 tsp.  rum extract (I did not use this or vanilla)
1/4 tsp. ground nutmeg
2-1/2 cups  thawed COOL WHIP Sugar Free Whipped Topping, divided
78 Reduced Fat NILLA Wafers
1 square  BAKER’S Semi-Sweet Chocolate
Here’s what you do:

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, extract and nutmeg; beat 2 min. Gently stir in 1-1/2 cups COOL WHIP.

LINE 9×5-inch loaf pan with plastic wrap. Arrange 15 wafers, top-sides down, on bottom of pan; cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers. Refrigerate 3 hours.

INVERT dessert onto plate; remove plastic wrap. Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 25 sec.; stir until chocolate is completely melted and mixture is well blended. Cool 1 min. Pour over dessert. Garnish with remaining COOL WHIP and wafers.

kraft kitchens tips

SUBSTITUTE
Substitute vanilla extract for the rum extract.
NOTE
Be sure to have a full 11-oz. box of Reduced Fat NILLA Wafers on hand since you will need to use most of the wafers from the box to prepare this recipe. (Each box contains about 88 wafers.) Reserve the remaining wafers for snacking or another use.

nutritional information 

per serving
Calories
 180
 4.5 g
 5 mg
 330 mg
 30 g
 14 g
Protein
 6 g
Vitamin A
 8 %DV
Vitamin C
 0 %DV
 15 %DV
Iron
 4 %DV
Healthy Living Information
Generally Nutritious
Carb Choices: 2
Diet Exchange
2 Carbohydrate + 1 Fat
Nutrition Bonus
Since this seasonal dessert is made with better-for-you products, it helps you to eat right.
Since this is only 180 calories, I’m going to have another piece of this.
What a way to end my weekend.
Patricia – Two Girls Cooking