Tuesday, October 30, 2012

Marshmallow Popcorn Balls

adapted from Divine Dinner Party
INGREDIENTS
1/2 C. butter
1 lb. bag of mini marshmallows
1/2 C. brown sugar, firmly packed
6 quarts (24 C.) popped popcorn (unpopped kernels removed)
DIRECTIONS
In a heavy saucepan, melt the butter over low heat.
Stir in brown sugar.
Cook over low, stirring, until dissolved, about two minutes.
Add marshmallows. Melt into butter mixture, stirring constantly.
Pour marshmallow mixture over popcorn.
Mix well with a wooden spoon or spatula.
With greased hands, form your popcorn balls.
Let balls cool on greased cookie sheets or waxed paper.

Tuesday, October 16, 2012

Super Slutty Brownies

adapted from The LondonerHeather Christo Cooks, and Two Peas and Their Pod

INGREDIENTS
Family Size Fudge Brownie Mix (for a 13x9)
Halloween Oreo Cookies
Chocolate Chip Cookie Bar Dough
2 cups chopped candy bars

DIRECTIONS
Preheat the oven to 350 degrees.
Prepare an 9×13” baking pan by lining it with tin foil, or just greasing it up like a champ.
Whip up a batch of these Chocolate Chip Cookie Bars*, only substitute the chocolate chips for 2 cups of chopped up candy bars. Set aside.
Prepare Fudge Brownie Mix according to package directions. Set aside.
Press the cookie dough into the bottom of the pan, and smooth top.
Next, line up Halloween Oreo Cookies over the cookie dough.
Pour the brownie batter over the top, and smooth the top.
Place the brownies in the oven and bake for 45 to 50 minutes.
Longer if you feel like don't like them quite so gooey.
(I had to bake mine for forever and a day, because my idiot sister doesn't know how to measure oil.)
Place on a rack to cool completely.
Cut, serve, enjoy a good Super Slutty Brownie.

Monday, October 1, 2012

Rocky Road Cookies

adapted from Two Peas and Their Pod
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Dutch processed cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
1 1/4 cup Mallow Bits
3/4 cup chopped almonds
Directions:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, Mallow Bits, and chopped almonds. Drop cookie dough by rounded teaspoons onto prepared baking sheet, about 1 inch apart.

Bake cookies for 8 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake. Remove from oven and let sit on baking sheet for 2 minutes. Move to a cooling rack and cool completely.