Snickerdoodle Cupcakes

Whenever I pick a dessert recipe, I tend to lean towards chocolate.  You can't go wrong with chocolate!  Every now and then, I'll crave something without chocolate. Crazy, right?  These snickerdoodle cupcakes are perfect for a non-chocolate dessert that still has PLENTY of sweetness!  These were one of two flavors of cupcakes I made for Carson's second birthday party!

What You Need for the CUPCAKES:

1-2/3 cups all purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/2 cup unsalted butter, melted

1-1/2 cups granulated sugar, divided

1 large egg (I use Egg Beaters)

1/4 cup plain yogurt

3/4 cup milk (I used Lactaid)

1 Tbsp. vanilla extract

2 tsp. ground cinnamon

How to Make the CUPCAKES:

1. Preheat oven to 350 degrees.  Line muffin tin with cupcake liners and set aside.  (Note: This recipe makes about 12-14 cupcakes.)
2. In a medium bowl, mix together the flour, baking powder, baking soda, and salt.  Set aside.
3. In the bowl of your stand mixer, use your whisk attachment to mix your melted butter and 1 cup of the sugar.  Whisk in egg, yogurt, milk, and vanilla extract until combined.
4. Slowly mix in your dry ingredients a little at a time until no lumps remain.
5. In a small bowl, mix the remaining 1/2 cup of sugar and cinnamon.  Set aside.
6. Spoon about 2 tablespoons of batter into each muffin cup.  Top each with 1 tsp. of the cinnamon-sugar mixture.  (It seems like a lot, but don't worry!)  Top with another heaping tablesppon of batter.  Your wells should be about 3/4 full.  Top each cupcake with another teaspoon of the cinnamon sugar mixture.
7. Bake for 19-21 minutes or until a toothpick comes out clean when inserted into the center of the cupcake.  Cool completely before frosting.

What You Need for the FROSTING:

1 cup butter, softened

4 cups powdered sugar

3-4 Tbsp. milk (I used Lactaid)
1 tsp. vanilla extract

1-1/2 tsp. ground cinnamon

How to Make the FROSTING:

1. Beat butter until light and fluffy.  Add sugar a half cup at a time until completely incorporated.  
2. Add up to 4 tablespoons of milk if the frosting gets too thick.
3. Add vanilla and cinnamon, beating just until combined.
4. Pipe your buttercream onto your cupcakes!

*Note: I had tons of leftover frosting.  I'm not sure if a half batch of the frosting would cover your cupcakes, but I used my leftover frosting to eat with graham crackers - delicious!

I got fancy with my frosting this time and I'm not going to lie, I was pretty proud.  :)

Original recipe can be found here.

Hot Cocoa Rice Krispie Treats

Since apparently it will never be spring in Ohio, I figured I would share another "winter-y" recipe.  Anything that involves hot cocoa is good in my book!  These are like hyped up rice krispie treats so just beware...they're addicting!

Ingredients:

• 6 cups cocoa krispies
• 1/4 cup butter
• 1 (10.5oz.) bag of mini marshmallows + 2-3 extra cups 
• 2-3 packets hot cocoa mix (I used the dutch chocolate)
• sheet of parchment paper

How to Make:

1. Spray a 9x11 baking pan with cooking spray and set aside.
2. Melt butter in a large pot over low heat.
3. Once butter is melted, add in your bag of mini marshmallows and packets of hot cocoa.  Stir until marshmallows are melted.
4. Remove from heat.
5. Add in your 6 cups of cereal and stir until combined.
6. Now add in about half of your extra marshmallows and stir gently until they are evenly distributed throughout your mixture.
7. Pour your mixture into your prepared baking pan.
8. Spray a piece of parchment paper or wax paper with your nonstick cooking spray and gently push the mixture into your pan, flattening the top.
9. Spread remaining mini marshmallows on top and gently press into the mixture.
10. Let cool for about 30 minutes before cutting and serving.

**This recipe is slightly modified from original recipe found here.

Puffy Paint Polar Bear

What You Need:

• Elmer's Glue
• Shaving Cream (I just used the cheap Barbasol)
• white paper
• Optional: pink paper, black paper, googly eyes, black paint, glitter

How to Make:

1. Prepare your "canvas" by cutting 3 circles: one large, 2 small.  Attach the two smaller circles on the top to create the polar bear's head and ears.
2. Mix even amounts of glue and shaving cream to create your puffy paint.  I also added some glitter into my mixture, but it didn't end up being very visible once the paint dried.
3. Give your child a paint brush and let them go to town painting their polar bear.  Carson loved the feeling of the puffy paint!
4. Once the bear head is dry, you can add your embellishments.  I cut out little pink half circles for the ears and a black piece for the nose.  I also used googly eyes and added some black paint under the nose.  I attached all embellishments with the Elmer's glue I used for the project.  Carson loves feeling the bear now that it's dry, too!

Red Velvet Whoopie Pies

Earlier this week I think I forgot to mention on of my husband's "gifts" in my Valentine's recap post.  Red Velvet Whoopie Pies.

This is one of my most favorite super easy recipes that I make almost every year on Valentine's Day.  You only need 4 ingredients to complete the dessert.  Even my husband who claims he "isn't really into sweets" always requests theses and ends up eating most of them!

Ingredients:
1 box Red Velvet Cake Mix
1/3 cup vegetable oil
2 large eggs (as always, I use Egg Beaters)
1 container whipped white frosting

How to Make:
-Preheat your oven to 375°.
-Combine cake mix, oil, and eggs in a large bowl.  I used my hand mixer for this but beware, the batter gets really thick...almost a dough like consistency!  My 7-speed kitchen-aid almost couldn't handle it!

-Once your mixture is thoroughly moistened and combined, use a cookie scoop to shape dough into balls.  Place the cookie dough about 2" apart on a parchment-lined cookie sheet.

-Next, use a glass dipped in flour to flatten your cookies.  They should be about 1/4" thick.

-Throw your cookies in the oven for 6-8 minutes.
-Allow to cool for a few minutes before removing from cookie sheets.

-Once your cookies are completely cool, you can frost the bottom of one cookie and then add another to create the sandwich whoopie pie!  Add as little or as much frosting as you like.

-I like to store my cookies in an airtight container in the fridge.  They're delicious right out of the fridge, or if you prefer softer frosting, you can let them set out for just a few minutes!

**This recipe made about 26 whoopie pies for me and I used a 1.5" cookie scoop.  I had plenty of leftover frosting as well!

• 

Sweets for your Sweetie!

Happy Valentine's Day!

Here's a little flashback from last year:

Today I'm sharing 5 fun and easy Valentine's treat ideas.  These treats are super simple and easy to make for your sweetie!

{one} Red Velvet Puppy Chow.  Need I say more?!  Find the recipe here.

{two} Valentine pretzel "buttons" with Hershey Hugs or Dove chocolates.  YUM!
**To make: Preheat oven to 175 degrees.  Arrange pretzels on baking sheet.  Add a Hug or Dove chocolate to the top of each pretzel.  Pop in the oven for 2-3 minutes until candy is shiny.  Remove from oven and press an M&M on top of each pretzel "button".  Allow to cool.

{three} Valentine M&M cookie bars.  Use my favorite recipe and add in some Valentine colored M&M's.  Festive and delicious!

{four} Whoopie Pies!  I love making these because they are so simple and SO delicious.  I love red velvet with a fluffy white filling.  Another idea is to do chocolate with a pink filling (could be strawberry or just white icing with food coloring).
**To make: Use this simple recipe for cake mix cookies.  Allow cookies to completely cool.  Frost the bottom of one cookie and add another cookie to create the sandwich.  Easy peasy!

{five} Valentine Rice Krispie Treats.  So easy and so addicting.  Find the process here.

What is your favorite dessert to make for your sweetie?  

I'm planning on making something red velvet!

A Fruity Valentine's Treat

I got this recipe from a friend of mine.  When she told me it only required 2 ingredients and her toddler loved them, I was sold!  

Ingredients:
3oz. box of Jello (I used strawberry this time, but you can use any flavor!)
1-1/2 cups vanilla greek yogurt

How to Make:

1. Mix your two ingredients together until combined.
2. Pop the mixture into the microwave for 1 minute.
3. Stir mixture and return to microwave for an additional minute.
4. Stir again and pour into a muffin tin.  [I used silicone trays, but if you're using metal, I suggest using paper muffin cups!]
5. Freeze for about 1 hour before serving.

I used silicone trays so I could have festive hearts for Valentine's Day.  My heart tray is from the Target Dollar Spot a few years ago. 

Note: I've found that these store perfectly in the fridge after freezing because of the gelatin.  

Here are some pictures of Carson enjoying the treats!  He was a little unsure at first because of the coldness and the texture, but he ended up liking them.  :)

I'm linking up with Kristin!

Brownie Cookie Dough Whoopie Pies

I've had this recipe pinned for SO long and I'm not sure why I kept scrolling by.  These are a little more time intensive than regular cookies since you have to make the cookies and the filling, but they're so worth it!

Brownie Cookie Dough Whoopie Pies

Cookie Ingredients:

• 1 cup unsalted butter, softened (2 sticks)
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 eggs (I use Egg Beaters)
• 1 tsp. vanilla
• 1/2 tsp. salt
• 1 1/4 cups unsweetened cocoa powder
• 1 3/4 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda

Filling Ingredients:

• 1 cup unsalted butter, softened (2 sticks)
• 2 Tbsp. brown sugar, packed
• 2 1/2 cups flour
• 1 13-oz. container marshmallow cream
• 1 tsp. vanilla
• 1/2 tsp. salt
• 1/3 cup mini chocolate chips (I used semi sweet)

***Don't be scared by the amount of butter this recipe calls for.  It sounds like a lot but it ends up making quite a few cookies and a ton of filling!  Also, I use I Can't Believe It's Not Butter and it makes me feel a little less guilty!

How to Make the Cookies:

1. Preheat your oven to 350 degrees.
2. Using your electric mixer, cream together butter, sugar, and brown sugar until light and fluffy.  Slowly add the vanilla and eggs (one at a time), mixing well with each addition.
3. In a separate bowl, combine the salt, cocoa, flour, baking powder, and baking soda.  Gradually add this mixture to the butter-sugar mixture until combined.
4. Shape dough into 1 1/2 Tbsp. sized balls and place on a greased baking sheet.  
5. Flatten your cookies slightly.  To do this, I wet the bottom of a drinking glass and dipped in flour before pressing down on the cookies.  This will give your cookies a nice uniform size and shape!
6. Bake 8-10 minutes or until the cookies have puffed up a bit and the tops are starting to crack.  
7. Allow your cookies to cook for 5 minutes before transferring to wire cooling rack.  

How to Make the Filling:

1. Using your electric mixer, cream butter until fluffy.  Slowly add in the sugar and beat well.  Next add the flour and mix until all flour is incorporated. 
2. Add the remaining ingredients (including chocolate chips) and beat until mixture is smooth (it will be fairly thick).

How to Assemble the Whoopie Pies:

1. Scoop about 2-3 Tbsp. of filling onto the bottom of a cooled cookie.  
2. Top with another cookie. 
3. Enjoy!

Note: When I made this recipe I had quite a bit of leftover filling.  I stuck it in a container and saved it in the fridge to spread on graham crackers as a snack.  Yum!

Hot Cocoa Cookies

Who doesn't love hot chocolate and cookies?  Put them together and you have a winner!  I got a ton of compliments on these cookies and this recipe makes a pretty big batch so you'll have plenty to share!  I even froze some of my dough to save!

What You Need

• 1 cup butter, softened (I use 'I Can't Believe It's Not Butter')
• 1 cup white sugar
• 2/3 cup packed brown sugar
• 2 large eggs (I use Egg Beaters)
• 1 tsp. vanilla extract
• 3-1/4 cups flour
• 4 packages hot chocolate mix (I used Swiss Miss. Don't use sugar free!)
• 1 tsp. salt
• 1-1/4 tsp. baking soda
• 1 cup each: white, milk, and semi-sweet chocolate chips
• mini marshmallows

How to Make
-Cream butter and sugars until smooth.  Beat in eggs and vanilla until combined.
-In a separate bowl, combine flour, hot chocolate mix, and baking soda.
-Slowly add dry ingredients to wet ingredients, mixing until incorporated.
-Gently fold in chocolate chips.  (This seems like a lot of chocolate chips - and it is - but trust me, it's worth it!)
-Chill the dough for about an hour.  I chilled mine overnight.
-Preheat oven to 350 degrees.
-Spoon dough onto parchment lined baking sheets.
-Bake for 9-10 minutes.  Remove from oven and press 2-3 mini marshmallows into the top of each cookie.  Return to the oven for 1-2 more minutes.
-Cool on pan before transferring to a wire rack.


**Note: Make sure to grab your parchment paper and tray together so that your parchment paper doesn't slide off the tray like mine.  Check out this giant cookie blob fail!  Don't worry, they didn't go to waste!

Original recipe found here.

M&M Cookie Bars

Right before Christmas one of my girlfriends hosted a cookie exchange.  I was so excited to try out a few new recipes.  This is one I've been wanting to try for a long time so I was glad to finally have an excuse.  These cookie bars are thick, chewy, and delicious!

What You Need

• 2 1/8 cups flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 12 Tbsp. butter (1 1/2 sticks), melted and slightly cooled
• 1 cup brown sugar (I used dark brown because that's what I had)
• 1/2 cup granulated sugar
• 1/2 cup Egg Beaters (you can also use 2 regular eggs)
• 2 tsp vanilla extract
• 1 12oz. bag M&M's, divided

How to Make

1. Preheat the oven to 325 degrees. 
2. Line a 9x13 baking dish with foil, leaving excess hanging over the edges of your dish by about an inch.  (You will later grab the edges to pull the bars out of the ban after baking.)  Spray the foil-lined dish with non-stick cooking spray.
3. Mix flour, salt, and baking soda together in a medium bowl and set aside.
4. Whisk the melted butter and sugars in a large bowl until combined.  Slowly add the egg beaters and vanilla and mix until combined.  
5. Fold the dry ingredients into the wet ingredients just until combined.
6. Gently mix in 1 cup of M&M's and pour your batter into the prepared baking dish.  Smooth the top of your cookie bar mixture with a rubber spatula.  Sprinkle remaining M&M's on top and gently press into the cookies.
7. Bake 24-28 minutes.  The top of the bars will turn a light golden brown color.  The bars should be slightly firm to the touch and the edges will start pulling away from the sides of the pan. 
8. Cool your bars on a wire rack.  Once they are at room temperature, remove the bars from the pan by lifting the foil and transfer to a cutting board.  Cut into squares and serve!

Adapted from original recipe found here.

Easy Potato Soup [Tasty Tuesday]

Now that the weather is getting frigid cold in Ohio, I figured it was time for some soup!  If it were up to me, I would eat soup all year.  My husband tends to disagree.  This potato soup is super easy and perfect for chilly days!  My husband always insists he needs something to go with his soup in order to feel full.  With this soup, he was totally satisfied!  The only meat was the minimal turkey bacon topping.  I consider that a success in this house!

What You Need:
1 bag frozen diced hash brown potatoes
1/2 large onion, diced
1 quart chicken broth (I used reduced sodium)
3 cloves garlic, minced
1/4 cup butter
2 1/2 tsp. salt
1 tsp. pepper
1 cup half & half cream
1 cup shredded cheddar cheese + extra for topping
6-8 slices of bacon, crumbled for topping (I used turkey bacon)
green onion, diced for topping

How to Make:

• Combine the first 7 ingredients in your crock pot.  Cover and cook on LOW for 8 hours.  (Alternative: cook on HIGH for 4 hours.)  I like to use these to make for an easier clean-up!
• Using a potato masher, mash mixture until potatoes are coarsely chopped and soup is thickened to your liking.  I like to leave some chunks of potatoes!
• Stir in half & half and shredded cheese.
• Serve with optional toppings for your dinner guests: shredded cheddar, crumbled bacon, and chives.

**This recipe is modified from a recipe found on cdkitchen.com.

S'mores Bites

I love anything s'mores.  Traditional, frozen, cupcakes, brownies (check out my recipe!), etc.  I saw this recipe for bite-sized s'mores on Pinterest and had to try it out!

What You Need

7 whole graham cracker rectangles (about 1 cup), finely crushed
1/4 cup powdered sugar
6 tablespoons unsalted butter, melted
4 bars milk chocolate candy, divided
12 large marshmallows

How to Make

• Preheat oven to 350°F.
• Place graham crackers into a heavy duty Ziploc bag. Finely crush into crumbs. Make sure your crackers are crushed finely, otherwise the mixture will be too crumbly.
• Combine graham cracker crumbs, powdered sugar and butter into a small bowl. Evenly divide crumb mixture cups of a 24 cup mini muffin pan. Press crumbs to form shallow cups.  (My mixture filled 19 cups.)
• Bake 4-5 minutes. 
• While your crust is baking, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
• Cut marshmallows in half (hamburger style, ha!) using a sharp knife dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. 
• Cool on a cooling rack for 15 minutes before carefully removing cups from pan. Cool completely on wire rack.
• Break remaining candy bars in small pieces and place in a small bowl. Microwave on high 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow into the melted chocolate. Turn top-side up and let stand until set.

**Original Recipe found at Sweet Pea's Kitchen!