It's a...umm...Whatchamacallit!

Do you ever have days where you sit down at the computer and your mind goes blank? I've had those days alot lately. I don't know what it is. Apparently writer's block is a common occurance in my house.

I've got so many great projects and recipes to share with you, and I just can't come up with the catchy words to keep you reading.

You see, I was never the kid in school that could sit down and write a 40 page essay on The American Revolution. Heck, I couldn't write a 40 page essay about my life let alone any one elses! This is a pretty tough gig, at least for me.

It's funny, I typically start my morning by reading the most up to date post from one of my most favorite food bloggers out there. She's so whitty and charming, and quite frankly-AMAZEBALLS! I'm sure by now you know who I'm referring to!
Hayley, The Domestic Rebel, is one of my all time fav bloggy friends and has inspired me in so many of my posts.

I see other inspiring posts all the time too. Posts about kids, and husbands, and dressers, and tissue boxes fashioned out of chicken wire and I think to myself, I just don't feel that creative. I just wish I could come up with something that no one else has done.

I was sitting in my office yesterday, after eating my Weight Watcher's meal and as I sat there munching on my snack, it hit me! I could SO make these at home!!! And yes, I did just eat a Smart One and then finished off my lunch by eating a Whatchamacallit! Don't judge people!! It could have been worse!!

So...I decided to disect the remaining bite of my Whatchamacallit and here's what I came up with.

A cruncy, peanut buttery layer (hmmh, looks like rice krispies to me)

A thin caramel layer (I think I have some caramel left over from another project this week)

All hugged by a layer of chocolate (Yep! Got that!)

And here's what I came up with, my first attempt at a homemade candy bar!

The WhatChaMaCallIt...Campbell Style!

These were so much fun to make. Other than chocolate coated fingers (yeah, who's going to complain about that!) they came together really well.

Although a little difficult to photograph...brown just isn't a great color for me.

And I think they taste just like their store bought counterparts.

I would strongly recommend you make these.

Now I know that it might be easier to just go to Target or Wal-Mart and spend $1.49 on a true Whatchamacallit, but then you wouldn't be able to tell all of your friends, "Hey! I made these!" and let's be honest here, who doesn't like to impress their friends a little.

So here's what you're gonna need.

 

 

WhatChaMaCallIt Candy Bars...Campbell's Style

1 cup corn syrup

1 cup sugar

1 cup peanut butter

6 cups Rice Krispies

Caramels (about 1/2 bag unwrapped)

1 1/2 Tablespoons Heavy Cream

1 bag light cocoa Wilton Candy Melts

butter

 

Line a 13x9 inch cake pan with aluminum foil. Butter it generously, set aside.

In a saucepan combine sugar and corn syrup, bring to a boil.

Once boiling remove from heat, stir in peanut butter.

Place Rice Krispies in a large bowl, pour peanut butter mixture over cereal.

Mix well.

Press into cake pan firmly. Set aside.

In a small microwave safe bowl, combine caramels and heavy cream.

Melt in 30 second incriments until caramels are smooth and pourable.

Pour caramels over cereal in cake pan. Smooth out into a thin layer.

Refridgerate for 1 hour.

Pull aluminum foil from pan with bars still on top of it. Place on a safe cutting surface.

With a large knife or pizza cutter, cut into bars or squares.

In another bowl melt candy melts in microwave according to directions on package.

Dip bars or squares into the chocolate melts, place on wax paper or plastic wrap to cool.

Enjoy!!!

 

 

 

Sinful Caramel Chocolate Cake

I like cake.

I mean, REALLY like cake.

Not that you couldn't tell that by looking at me though. 

I honestly can't think of any time in my life where there was a cake that I didn't like.

Okay, maybe this one time at a wedding there was a really dry piece of white wedding cake with icing that tasted more like the box the cake came in than buttercream, but isn't it disrespectful to not eat a piece of wedding cake. I think it's like bad luck for the bride and groom or something.

I think I read that online somewhere.

These days I like to think that my cakes and cupcakes taste way better than that previously choked down mentioned wedding cake. I love trying new flavors and combining some of my favorites together into different combinations.

As I said before, I'm really not picky when it comes to cake.

But I do have to say chocolate has to be my favorite.

And after seeing this post by Shelly over at Cookies & Cups I was bound and determined to set myself up for a chocolate cake coma. And I knew that this cake would deliver!

I opted to try something a little different with the recipe and it came out AH-MA-ZING! The original recipe is fantastic as written, but I decided to change it up just a little and see what would happen.

So out came the Rolo's and the caramel sauce!

Oh yeah, and the crock pot.

Yep, you heard that right!

The CROCK POT people!!!

And Chocolate Cake Coma was about to be well underway!!!

Now I have to warn you. Please let the cake cool for just a slight bit after you dish it out...it is HOT! And I don't mean like Christian Grey or Edward & Jacob HOT, I mean like mytoungeispermanentlyblisterednowHOT!

Enjoy!!!

Chocolate and Vanilla Biscoff Truffles

Random thoughts and a few things about me.

1. Have you ever noticed how those ASPCA commericals always play the most sad music in the background while showing you pictures of animals with the most pathetic faces. Great marketing to get donations.

2. I have fallen in love with Chevron print.

3. I have decided that I am crafty enough to refinish a dresser/buffet for my house. Although I have yet to find the perfect piece.

4. I love old episodes of The Twilight Zone.

5. I have to repeat certain words over and over in my head.

6. I refuse to think that I'm getting older.

7. Biscoff Spread is the DEVIL!!

Okay so enough random thoughts.

That last one...is a complete truth! I swear!

I had never heard of this stuff before I was a blogger. I secretly wish I would have never discovered it because I'm telling you, it is the DEVIL!!!

Jar # 1

I bought jar # 1 about a week ago and decided to try the slightest little taste on the end of a spoon (you know, just incase it was a mixture of terpintine and dirty socks)

I didn't stop at the slightest little taste! Much to my surprise it tasted nothing like dirty socks!

I decided that the only way to make this any better was to try it on toast.

Yeah, that was pretty good too! And Jar # 1 now resides in my desk at work!

On to Jar # 2

Jar # 2 found it's way into my cart yesterday at the grocery. Apparently our local largest chain in america store decided that Biscoff Spread was better placed at the end of the frozen entree section of the grocery than in the spread aisle. Either the stock boy had no idea what he was dealing with or the peanut butter was jealous and forced it out of it's aisle. I just had to rescue some of it from potential freezer burn!

So jar # 2 came home with us.

I decided this time around I was going to do something different with it.

Check this out!

Do you see this?! Do you know what that is?!

Yes!

It's a Toasted Bacon Biscoff Sandwich!

And it was my breakfast!!

And it was fantastic!!!

And I wonder why I look like a whale!

So now that hubby and I have finished almost half of the jar within the last 24 hours I decided I better do something constructive with my remaining Biscoff Spread or I was going to have to move on to Jar # 3 to be able to blog about it.

I toyed around with the idea of doing something chocolatey and ooey gooey,  but then decided to try making truffles.

I'm a cake pop kinda girl so I decided I'd make these the same way.

I just so happened to have some left over vanilla and chocolate cupcakes in my freezer so out they came.

I mixed these up just like cake pops, coated them with some candy coating and a little drizzle of Biscoff and Voila!

They have just enough of the Biscoff flavor to be dangerous!

I made these three different ways.

I did chocolate coated in chocolate.

I did vanilla coated in chocolate.

And I mixed it together and coated them in chocoalte.

Those were my favorite!

I think the plain chocolate cake overpowers the Biscoff a little, so with the vanilla cake marbled in it allows the Biscoff flavor to reappear.

These were so good! And I said "were"! They're gone!

And I'm considering purchasing Jar # 3 when I make a trip to the grocery tomorrow!!

Now these directions aren't real technical. Sorry, I didn't get any pictures of the steps, but I hope that you can figure this out!

Chocolate & Vanilla Biscoff Truffles

Chocolate Cupcakes or Cake

Vanilla Cupcakes or Cake

Biscoff Spread

Chocolate Candy Melts

Crumble cakes into seperate bowls.

Add in Biscoff Spread. You only need enough to help the cake stick together. (I had three standard size cupcakes and I used about 2 tablespoons of Biscoff spread for each flavor cake)

Squish the cake and spread together with your hands until it becomes like a thick dough.

Roll into balls.

Melt chocolate according to directions on package.

Dip balls in chocolate and allow to cool on wax paper.

Was that technical enough for you? Um....now just eat them!!! And go buy some Biscoff Spread!!

An Accidental Discovery

I feel like I've lost my groove.

This whole blogging thing is hard work.

I thought that since my cupcake business had slowed down I'd have so much more time to dedicate to writing about all of my great adventures and inventive recipes.

Not the case.

I've kind of lost my inspiration.

I just can't think of anything good to make.

And every time I see a recipe that I think sounds good, I feel like I'm being a copy cat so I don't blog about it.

How do you guys feel about that issue?

When you see a recipe online on someone elses blog that you'd like to try, do you try it and then blog about it? Of course giving props for the recipe!

Is there a time frame that you allow yourself before posting about it?

I still feel like I'm new at this blogging thing. I don't know all of the rules.

I don't even know if there really are rules.

I know there are common courtesies, but I don't really know all about it yet.

So...fill me in.

What's the one "rule" that you've learned from the blogging community that you think every new blogger should know?

And since I've kind of lost my creative streak, who do I rely on for ideas.

Well, mostly other's living in my house.

Today was one of those days.

After doing a cupcake order yesterday, I had some mint gonache left over.

Now. Here's one thing about dear hubby that you should know.

If there's a cupcake sitting on the counter, he has enough willpower to leave it alone. In fact, I don't think he even has the slightest problem with it being there.

(I know. I think he's from another planet)

But when it comes to mint gonache...he is all in!

Most of the time, it just involves hubby, bowl of gonache, and a spoon.

However, today was a little different.

It was hubby, above mentioned gonache, and...pretzels!

And to our surprise it was UNBELIEVABLE!!

As in, I had to pry dear hubby away from the bowl and beg him to save some for me for later

(you know. pictures for the post!)

I couldn't believe how good this simple little mix was.

I don't know why I was so surprised. 

Besides, after the peanut butter and chocolate combination, the chocolate and pretzel combination comes in a pretty close second place.

So. If you need a little inspiration just look to all those simple little things sitting around your kitchen and throw something together.

You might be a little surprised at how it turns out!

Mint Chocolate Pretzel Bites

A bunch of pretzels

A bunch of Andes Mints

1/2 cup heavy cream

Unwrap Andes Mints and place in a bowl (I used about 25).

Bring heavy cream just to a boil in a sauce pan.

Pour cream over Andes mints and stir until smooth.

Allow mint gonache to come to room temperature and then dip, top, or dunk pretzels (also tastes great off of a spoon!)

The Ohio State Buckeye Ice Cream Cupcake

I've never considered myself a social butterfly.

I knew when I went to college that I'd be the paranoid friend.

"Well, how are we going to get home?"

"I'm underage!"

"I just don't feel comfortable using a fake ID to get into Canada. It would be my luck I'd be stuck there"

"My parents would kill me!!"

And even though I was the paranoid one when it came to, well...social events, I was first in line for the, "I'm finally 18, away from home, and have my own money, tattoo."

Yep. Out of all of my friends that night, I was the only one who came home with Ink.

That was my rebellious moment in college.

I loved college.

The fall football games. The dorms (yeah, I'm weird). The freedom from being away from home.

My lovelies of Alpha Xi Delta. It was great!

I'm from Ohio, and to most kids in Ohio the only college to go to is

The Ohio State University

but for me, that spell ANXIETY in every language.

So instead, I went to the great

University of Toledo.

I loved it and I miss that campus so much.

But I have to tell you, I am a huge OSU Football Fan!

And I am positive God knew what he was doing when he put me here on Earth in Ohio because I LOVE Buckeyes. And I'm not talking football or tree's here people.

The candy.

Have you tried them?

If you haven't, obviously you have not experienced one of the greatest candies in the world!
So when I saw the ad for this

 I decided to pay homage to my home state of Ohio and make a Buckeye inspired cupcake ! Or what I would like to refer to as

The Ohio State Buckeye Ice Cream Cupcake

This is the Cupcake Project and Scoopalicious 5th Annual Ice Cream Cupcake Contest!

A chance for bakers everywhere to showcase their Ice Cream Cupcake creations for a chance at $250.00 to their favorite cooking/baking store and many other "sweet" prizes!

I've seen this post on Cupcake Project for the last few years and decided this year I wanted in on the action. So I decided to go with

The Ohio State Buckeye Ice Cream Cupcake

It's a mix of my most favorite chocolate cupcake, homemade peanut butter ice cream, peanut butter and chocolate topping.

Yum with a capital Y!!

I am totally addicted to these!

And they're pretty simple to make. Here's what you'll need!

For the Cupcakes:

1 Devil's Food Cake Mix

4 large eggs, room temperature

1 cup sour cream, room temperature

1/2 cup unsalted butter, melted

1 small box of Chocolate Jell-O Instant Pudding

3/4 cup Guinness beer, room temperature

For the Peanut Butter Ice Cream:

1 cup Half and Half

2 Tablespoons sugar

1/2 cup salt

1/2 cup creamy peanut butter

Toppings:
1/4 cup creamy peanut butter, melted but cooled.
Chocolate Magic Shell Ice Cream Topping

Here's what you do!

In a large mixing bowl combine eggs and sour cream. Mix well.

Add in Pudding Mix.

Slowly add in melted butter, mix well.

Alternatly add cake mix and beer, mix just until it is mixed together. Do not overmix.

Fill cupcake wrappers 2/3 full and bake at 350 degrees for 15-18 minutes.

Remove from pans and allow to cool completly.

In a small ziploc bag combine Half & Half and Sugar.

Fill a large (gallon) ziploc bag half full of ice. Pour salt into large bag.

Place small ziploc bag inside large bag, be sure both bags are sealed completely.

Shake bags for 5 minutes.

Remove small bag and carefully rinse bag with cold water.

Pour ice cream into a small bowl.

Mix in creamy peanut butter.

Place in freezer and allow to set for 30-40 minutes.

Once cupcakes have cooled, remove wrappers and slice in half. Place bottom slice of cupcake into a clean cupcake wrapper.

Spoon some ice cream onto bottom half of the cupcake and place the top half of the cupcake back on top.

Spoon some peanut butter topping over the cupcake top.

Place some of the ice cream into a piping bag and pipe a swirl of it on top of the cupcake.

Cover the ice cream "frosting" with Chocolate Magic Shell topping.

Dive in with a big spoon!!!

This was so much fun. I went through so many ideas in my head before I decided on this cupcake and although all of those ideas sound delicious,  I couldn't pass up the chance to mix peanut butter and chocolate!

I hope all of you enjoy these AH-MA-ZING Cupcakes!!!



Popcorn Crazy {Round 2}

Sweet & Simple Sunday {eleven} is still going on, make sure you stop by and link up!

So remember yesterday I said that I was Popcorn Crazy. And I mentioned that I was going to be crazy and make two flavors. Well here's flavor # 2.

And I have to say, as crazy as I was about that one, I am TOTALLY CRAZY about this one!

I love anything mint.

I mean seriosly, I think the gal at Tim Horton's knows me when I pull into the drive thru, (good morning Kim, another Medium Mint Iced Cap today?)

Although now with my new car it's like I'm a secret spy and I can sneak up on them.

Did I mention I love mint.

And chocolate.

Who doesn't love chocolate?

I'm sure there's someone out there who says, "oh, I just don't like chocolate, it has too many calories." Well I'm sorry, deep down inside there's a Chocoholic standing at the locked dungeon door, fists clenched, screaming at the top of her lungs trying to get out. Trust me, I know. I've tried puting mine there!

Didn't work. Obviously!

So back to this round of popcorn.

I just don't know what else to say about it, except, prepare yourself to be totally overcome with joy when you pop this into your mouth. I bet this would be so cute wrapped up in a nice little package at Christmas or something, but mine didn't make it longer than 24 hours.

And yes. I shared.

I didn't eat the entire batch myself.

(although I'm sure I could have)

So now that you know about Mint Chocolate Chip Popcorn...

Make It. Eat It. Share It (or hoard it, whichever you prefer!)

Popcorn Crazy

I can't think.

I'm having such a hard time writing this post.

Do any of you ever feel that way?

I don't know what it is.

This recipe is so simple, but OH SO GOOD.

I'm having just as hard of a time trying to stay out of it.

It's a good thing that I'm going to work tomorrow because if I wasn't and had to sit in this house with this popcorn I'm sure I'd gain another 50 lbs.

And with an impending doctors appointment next week I can't afford to gain any more.

Do you remember back a few weeks ago I showed you this (man that stuff was good!)

Today as I was sitting here, basically waisting time, being productive, while the baby was sleeping, I had an idea.

Why not try one of the other flavors. Heck, why not make it two!

I'm kind of crazy like that.

Then I decided I'd try one at a time.

The first one up...

Do you see this???

I mean FO REAL!

Popcorn, chocolate marshmallow coating, graham cracker crumbs!

H E A V E N!!!

I am totally in love with this crap stuff!

It has totally blown my diet I'm sure, but I don't even care, it's so worth it!

Dear hubby even liked it. And he's really not a big popcorn person. Who wouldn't love this though. I'm totally patting myself on the back for this, and I don't care one bit!

I just hope that all of you will try this. It is so good and so simple.

So go. Now.

Get up from your computer, and if you don't have all of the ingredients, go now and buy them.

Make this.

And share it with the world!
Oh yeah, but first, stop by Sweet & Simple Sunday and link up!

Chocolate Almond Cupcakes {top secret ingredient}

 

 

A couple of months ago I participated in a Trading Blogs Party where we got to swap blogs for a day and share one of our recipes on someone elses page. Hoping to gain more attention for both bloggers. Well, if you didn't hop on over to the other blog to check out my recipe, here it is!
Chocolate Almond Cupcakes
I decided to make chocolate cupcakes using Almond Milk.
And if you've never tried Almond Milk, you are seriously missing out.
I love the stuff, and prefer it so much more over cows milk.
But these cupcakes carry another secret inside their pleated little skirts, they are not only Gluten Free, they have a top secret ingredient...
Quinoa.

(okay a little side note, please excuse the digression, I have to get it out)

So this thing Quinoa. I've been intrigued by this for a while now, and though I haven't been brave enough to try it, I finally decided to put on the big girl panties and cook it up. It was pretty simple to make, and was perfect for these cupcakes, and I will admit, Sophie actually enjoyed it. But I very much disliked it. Not because of the taste or anything like that, but because of the mess it makes.

There are a few things that I abosolutely despise doing in the kitchen.

Chopping Broccoli.

(I hate the little tiny pieces that get everywhere and are impossible to wipe up.)

Using Stainless Bowls.

(I have white countertops, need I say more?)

And now experimenting with Quinoa has been added to this ever growing list. Why you ask?

Because it sticks to everything!

I think Quinoa is one of NASA's Top Secret science projects that went terribly wrong in the easy remove glue department, but went terribly right in the good for you category.

If you're up to it and have figured out a way to prevent this from sticking to every horizontal surface in your kitchen I would highly recommend these cupcakes.

I'm not convincing you am I?

Really, the flavor of these cupcakes outshines the stickiness of the Quinoa completely.

Really. You need to try these.

Okay so enough digression, how about the recipe.

Well here you go!

Chocolate Almond Cupcakes

Ingredients:

2/3 cup white or golden quinoa
1 1/3 cup water
1/3 cup almond milk
4 large eggs
1 tsp. pure vanilla extract
3/4 cup butter, melted and cooled
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Directions:
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F. Line cupcake tins with liners and set aside.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups cooked quinoa and the butter and continue to blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Fill the cupcake pans 2/3 full. Bake for 15-18 minutes. Remove from oven, allow to cool in pans for about 5 minutes and then remove to cooling rack. Allow cupcakes to cool completely and frost as desired.

These cupcakes are so rich and chocolatey they didn't need any frosting at all, but they looked kind of naked in the pictures, so I decided to try them with some cream cheese frosting and hazelnut spread.  TA DIE FOR!

So if you need a Gluten Free, Chocolately, Tasty, Craveable Cupcake then these are perfect!
Enjoy!!

Easter's Best Cupcake

Spring has finally Sprung!

You know how I know this?
If you're here for Sweet & Simple Sunday,
here's the link,
but believe me, you're gonna wanna read this post!

The birds are singing. The bees are buzzing. The sun is shining.

The weeds are growing.

And last but not least, these have infiltrated every single store I enter!

I love these. These are the death of me. I have a confession. I could consume an entire bag of these myself. And YES, I have tried. I'm not proud of that, but the first step is admitting you have a problem right? I try to trick myself by buying the individually wrapped ones so that my brain thinks that it's less calories. Yeah, right? Again, not when you consume the entire bag.

I have been known to take care of Wal-Mart's overstock of

Peanut Butter Eggs.

 I'm convinced it's a conspiracy. They know that I can't resist

Peanut Butter Eggs at 80% off.

At one point I was in fact a member of the

Peanut Butter Eggs Anonymous support group. 

(Hi, I'm Kim and I'm addicted to Peanut Butter Eggs. Hi Kim.)

So what could be any better than these wonderful creations?  Um I know! Put them in a Cupcake!!

OH YEAH!! Why hadn't I thought of this before now!!

Let me back up a bit before I treat your eyes to the beautful creation that is,

The Peanut Butter Egg Cupcake!

I came across earlier this week two things. The first was this link party

 I knew I had to get involved. So the next question was, what was I going to make?Then I came across these at Cupcake Project  Now, I have to reiturate just how much I enjoy Stephanie's posts. She has taught me alot about cupcakes, but I think I missed something on this project, these are how my eggs turned out 

Yeah, aren't they beautiful.

So now what to do for the link party. I can't possibly post these!

 Then it hit me, as I was standing there eating, well, you know, Peanut Butter Eggs.

(Yes, I said EggS! Don't tell me you've never been there!)

Behold, the Reese's Peanut Butter Egg Cupcake!!

Oh, and there's one inside too!

So what do you think?

I think, HEAVEN! I think, I'm in LOVE!

I think, this cupcake has totally blown my healthy eating plan!

A Chocolate Cupcake, with a Peanut Butter Egg baked in,

topped with Peanut Butter Buttercream and a

Reese's Peanut Butter Egg

What could be better than that?

Chocolate Cupcakes

4 large eggs, room temperature

1 cup sour cream, room temperature

1/2 cup unsalted butter, melted

1 box chocolate pudding mix

1 Devil's Food Cake Mix

3/4 cup Guinness Beer, room temperature

24 mini Reese's PB Eggs-FROZEN

In a mixing bowl combine eggs and sour cream until well combined. Add in pudding mix and melted butter. Alternatly add cake mix and beer until well combined. Do not overmix, and make sure everything is at room temperature so the butter doesn't sieze up.

Line cupcake tins with 24 liners. Place about 1 Tablespoon of batter in each cup. Place a PB Egg in each cup and then top with enough batter to fill cups about 2/3 full.

Bake at 350 for 15 minutes or until cups bounce back when tapped. Remove to cooling rack, let cool completely.

Peanut Butter Buttercream

1/2 cup unsalted butter, room temperature

1/2 cup shortening

1 teaspoon vanilla

4 cups powdered sugar

2 Tablespoons milk

1/4 cup creamy peanut butter

In a mixing bowl combine butter and shortening. Add in vanilla. Being mixing in powdered sugar slowly. Add in milk as needed. Mix in peanut butter. Again, add in a bit more milk if necessary to make to piping consitancy. Frost cupcakes.

So now that you are craving not only chocolate cupcakes, but Peanut Butter Eggs, go get some! And bake up some of these lovlies!!

Peace. Love. Cupcakes.

Kim

Check out where I'm partying this week!
http://iamaddictedtorecipes.blogspot.com/p/link-party.html