Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Monday, September 21, 2015

Gourmet Gifter's Cinnamon Sugar Sensation

Last month I wrote a post about a new company I am working with called, GOURMET GIFTER. I hope you had a chance to check them out! I absolutely am in love with their Salty Sweet Addiction popcorn, and recently I tried another of their popcorn flavors, Cinnamon Sugar Sensation! Oh my, is it yummy!

Wednesday, April 15, 2015

Chocolate Toffee Mini Bars

These Chocolate Toffee Mini Bars are perfect when you just want a little something sweet. They are simple and quick to make and they are so tasty with a buttery shortbread crust and a topping of melted chocolate and toffee chips. A little treat to make you smile!

Chocolate Toffee Mini Bars
Chocolate Toffee Mini Bars

Monday, March 16, 2015

Triple Chocolate Shamrock Cupcakes

I love St. Patrick's Day, don't you? I thought it would be fun to celebrate with some Triple Chocolate Shamrock Cupcakes. They are made with milk, dark, and bittersweet chocolate and topped with thin mint frosting for a festive, fun, and tasty St. Patrick's Day celebration!

St. Patrick's Day Cupcakes

Thursday, March 5, 2015

St. Paddy's Day Popcorn

St Patrick's Day is always a special day around our house. We indulge in Irish food, always wear something green, and some of us have been know to dance a jig or two! This year when we are dancing and celebrating, we will also be enjoying this yummy, festive St. Paddy's Day Popcorn!
It is so easy and quick to make, you will be munching on it faster than you can say,
"Top 'o the morning to ya"!

St Patrick's Day Treat

Tuesday, August 12, 2014

Chrysanthemum Cake Pops

These cake pops remind me of chrysanthemums, kind of. Only the pops are not as pretty. But they are edible and yummy, so it works! These pops are chocolate, mixed with some chopped smoked nuts, for added flavor, and vanilla frosting. Dip them in chocolate and add the popcorn!

Chrysanthemum Cake Pops

Wednesday, February 19, 2014

Oreo Rice Krispie Balls

I picked up a bag of Marshmallow Crispy Oreos the other day. I was intrigued as to what to do with them. They sat on the kitchen counter for a while so I could look at them as I was thinking about the best way to use them (other than sitting down and eating the entire package!). That is how I usually do things. So I decided to make these Rice Krispie Balls on a stick, but with a little twist. The inside ball is pure rice krispie, but the outside is covered with a mixture of marshmallow flavored candy melts and the inside cream of the oreos. The crumble on the top is the outside of the oreo, but crushed. The result is a rice krispie palooza!
Oreo Rice Krispie Balls

Pan Spray
7 ounce jar Marshmallow Cream
3 tablespoons Butter
6 cups Rice Krispie Cereal
10 ounce bag Mini Marshmallows
1 package of Oreo Marshmallow Crispy Cookies
1 package of Marshmallow flavored Candy Melts
Cookie/Candy Sticks
 These are the cookies, if you haven't seen them yet.
Separate the tops and bottoms from the cream of the cookies.
Crush the cookie tops and bottoms in your food processor. 
If you don't have one available to you, place the cookies
in a zip lock bag, and crush them by rolling 
over them with a rolling pin.
Whenever I make these I spray vegetable spray on
the utensils I will be using. This helps with clean up.
I started with the basic rice krispie recipe, except I used 
a jar of marshmallow creme in place of the marshmallows.
I have been told that the marshmallow creme made the treats
moister and softer. Melt the butter in a large pot on medium low. 
Add the marshmallow creme, stirring until it is smooth.
Take your pan off the heat.
 Add your rice krispies. At this point, the marshmallow cream 
was not enough to even cover the cereal, so I melted butter and a 
bag of mini marshmallows in another pan, and then
poured the melted marshmallows into the pot and mixed.
It covered beautifully.
Make small balls of cereal and place a stick in each one.

Using a double boiler, place the marshmallow flavored
 candy melts on the stove on low. Add the creme filling 
that you removed from the cookies. Mix together.
I found that the candy melts got slightly thick when 
mixed with the filling. I put a few drops of vegetable oil
into the mix and it thinned up a little. To coat the
balls, use a small spreading knife and cover the balls
with the melted mix. It goes quickly.
Don't allow your coating to get too hot. If it does, it will 
go on fine, but it will begin too heat up the rice krispie ball,
and it will start to break apart, melting the marshmallow in the ball.
As each ball is covered, sprinkle the crushed
cookie over the ball.
You have to have somewhere to go with the pops
so they can set up. They can be frozen or refrigerated.
This is what I rigged up in my fridge. This is 2 cooling racks
on top of a baking pan. It worked great. 
I also tried freezing some. That also worked.
These were a big hit. The inside of the marshmallow balls 
were moist and easy to eat. The outside with the 
cream filling mixed with the candy melts and topped with 
the crushed cookie added a great flavor. 

Thanks for joining me today!! 

Here are some other Rice Krispie recipes you might enjoy:

Rice Krispie Cake Batter Pops

The Freshman Cook is partying at these fun venues:
See Ya in the Gumbo

Monday, February 3, 2014

Cranberry Orange Cookies

While I was cleaning and organizing my pantry the other day, I came across a can of sweetened condensed milk that was due to expire at the end of February. I set in on the counter, thinking I would figure out what to do with it, because I would be reminded of it each time I passed by, throughout the day. Well, that really didn't work out that great, but as I was inspecting the can, (looking for inspiration, I'm sure :)) I saw this recipe for Cranberry Orange cookies on the back of the can. It just so happened that I had everything I needed in the pantry, and so here they are. I made these in the evening, and they need to sit overnight after baking. That allows time for the flavors to meld together, and they are definitely worth the wait!
Cranberry Orange Cookies
2 cups Quick Oats
1 cup Dried Cranberries
1/2 cup Flour
2 teaspoons Ground Cinnamon
Pinch of Salt
1-14 ounce can Sweetened Condensed Milk
1 cup White Chocolate Chips
1 tablespoon Orange Zest
1 tablespoon Orange Juice

Preheat oven to 350 degrees.
There is no need for an electric mixer when you
 make these cookies. It's so easy to mix by hand, and
you won't break up your ingredients. Add the oats, cranberries, flour, 
cinnamon and salt to a bowl.
Mix everything really well. so all your ingredients 
are well distibuted.
Add your sweetened condensed milk, chocolate chips,
orange zest, and orange juice. Mix well.
Use a cookie scoop to place the cookies on a greased
or parchment cover cookie sheet. Once your cookies
are on the sheet, go through and flatten them just a little.
Bake for 10-12 minutes, or until lightly browned.
 Mine took 11 minutes every time.
Let cookies sit on the baking sheet for a minute,
 then place on a cooling rack to cool.
After they are cooled, cover to keep fresh, but try to 
wait a few hours or overnight to eat them.

Thanks for joining The Freshman Cook today!

If you like these cookies, you might also enjoy these:
Oatmeal Caramel Cookies
Soft Chocolate Chip Cookies

We are sharing at these parties:
Mouthwatering Mondays
Made By You Monday 

Thursday, June 20, 2013

S'mores Popcorn!

Follow my blog with Bloglovin Today is the Improv Cooking Challenge reveal day! This month's two ingredients~fish and chips! Being a non fish lover, I decided to put a little fun twist on the traditional, and go with graham cracker fish and melted chocolate chips! What I came up with is a S'mores Popcorn, perfect for summer celebrations and campfires!
S'mores Popcorn
1 bag popped Popcorn
16.5 ounces Milk Chocolate Chips
1 cup Graham Cracker Goldfish
1 cup mini Marshmallows
Pop your popcorn.....
and spread your popcorn in a single layer on a baking sheet.
Melt your chocolate chips in a double boiler, 
or in the microwave.
Drizzle your chocolate over the popcorn.
Place your graham cracker fish on top of the chocolate 
drizzle throughout the baking sheet.
I got my graham cracker gold fish by buying a bag of
S'mores goldfish and picking out the graham cracker fish to use.
Then drizzle more chocolate over the popcorn
 and graham cracker fish in the opposite direction 
that you drizzled the first time.
Add mini marshmallows on top of the drizzled chocolate,
just as you did the graham cracker fish.
Drizzle more chocolate over the mini marshmallows,
drizzling every which way, making sure there is plenty
of drizzled chocolate over all of the popcorn.
Let the chocolate set up and dry.
Enjoy your S'mores Popcorn!

Check out the rest of the Improv Cooking Challenge entries:

Tuesday, July 3, 2012

Red, White and Blue Thumbprints!

Well, it is Day 14 of our "15 Days of Red, White and Blue" series, and today we are posting one of my favorite cookies, thumbprints! I have been in love with this cookie since I was a little girl. There is something about the sweet, buttery flavor of this cookie! When I was growing up, there was a bakery not too far from my house. My brothers and sisters and my mom and I would walk down the hill to the bakery, and always, the woman behind the counter would give us a complimentary cookie! What fun! I would always have a difficult time deciding between the icing of my favorite cookie, a type of buttery thumbprint. Did I want yellow, green, or pink icing? It's was always a big decision. I really don't know why, because they all tasted the same! But it was a decision I took very seriously, and the bakery lady was always so sweet and patient. Now, I haven't been in that bakery in quite a few years, but I have been salivating over the memory of the cookies, and I am on a quest to find a recipe for them. This recipe for Red, White and Blue thumbprints is not exactly like my cherished bakery cookies, but these are close, and oh soooooo delicious!
Red, White and Blue Thumbprints
(from Ladies Home Journal 12/10)
Makes 5 1/2 dozen
2 2/3 cups all purpose Flour
1 teaspoon Salt
1 cup Butter, softened
1 cup Sugar
1 Egg
1 teaspoon Vanilla

Antonia74 Icing
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds of Confectioners Sugar
Americolor Holiday Red
Americolor Royal Blue

Preheat oven to 350 degrees.
Cream your butter and sugar together on medium high
until fluffy, about 4 minutes.
Beat in egg and vanilla.
On low speed, add in flour mixture.
Once mixed together, wrap your dough in plastic wrap
and chill it until firm. It should take 
about 1 1/2 hours.
Roll 1" balls of dough and place them about 1"
apart on your baking sheet.
Using your finger, make an indentation in the center of each one.
Bake for 15 minutes, until cooked through, but not golden.
Remove the cookies from your oven.
Re-indent each cookie if it needs it.
Then allow to cool.

Icing Instructions
In your mixer bowl, pour in the warm water and
the meringue powder. Mix by hand with a whisk until frothy,
about 30 seconds.
Add the cream of tartar and mix again for 30 seconds.
Pour all of the confectioners sugar into the bowl at once.
Using the paddle attachment on the lowest speed,
mix slowly for a full 10 minutes.
When done, transfer a little icing to 3 different bowls.
I like to use plastic bowls with lids.
The icing gets crusty and dry if it is uncovered for even a few minutes.
Color the icing in one bowl with the red coloring.
Also add water to get the correct consistency
You basically want 10 second icing here.
That means that you can take a spoon through the middle of the
icing and it will take 10 seconds for it to go back together again.
Do the same exact thing with your second bowl,
only use the blue coloring.
For the third bowl, just make the correct consistency.
No color is needed, of course.
I used a Wilton Tip #5 to fill in the indentations in the cookie.
Once the indentation is filled in, shake the cookie
side to side, just slightly to smooth the icing out.
Fill in the white the same way,
and the red also. Let dry.
Enjoy your cookies!

Thanks for joining me today!

Stop by tomorrow for Day 15
of "15 Days of Red, White and Blue"
Have a Happy 4th!