Leftover Halloween Candy Blondies

What do you do when you have a whole lot of this on November 1st?

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If you have children, you can tell them you ate all of their candy. (These NEVER get old)

Or, you can throw them in sugar and make a dessert… I say, do both.

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Leftover Halloween Candy Blondies

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Ingredients

  • 1 cup flour, sifted
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup packed light brown sugar
  • 1/3 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 Tablespoon vanilla extract
  • Leftover candy of choice (I used Reeses, Kit Kat’s, chocolate chips and some sprinkles –> because everyone loves sprinkles 😉 )

Directions

  • Preheat oven to 350 degrees & grab an 8×8 baking pan. Line your baking pan with parchment paper and grease with vegetable oil spray.
  • Sift together the flour, baking powder, baking soda, & kosher salt.
  • In a large mixing bowl, combine brown sugar, melted butter, & vanilla extract.  Once these ingredients are well blended, add the egg & mix until everything is combined.
  • Add the flour mixture very slowly and mix until barely combined.  Using a spatula or large spoon, continue mixing ingredients until completely mixed.  Here is where I folded in the chocolate chips.
  • Line the bottom of your pan with the Kit-Kat’s. (I used 12 of the packages that have 2 in them)
  • Spread the batter into baking pan.  Don’t worry if it seems like there’s not much batter…it all works out!
  • Chop your Reese’s (about a cup) and place them on top of the batter. Shake some sprinkles on for pretty color!
  • Bake for about 25 minutes at 350 degrees, or until a toothpick inserted in the center comes out clean.
  • Allow to cool completely on a wire rack, then pull the parchment paper out of the pan.
  • Cut Blondies into squares & enjoy!

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Now you have an excuse to do more than just tear open those wrappers and indulge this Halloween season.

Pumpkin Spice Kiss Cookies

I haven’t wanted to be anywhere near food prep since June when I found out I was pregnant, but last weekend I got the urge to bake. What did I make? Cookies, of course! I still don’t want to cook meat (sorry Adam) but sweets, I can handle.  I usually only see the blossom cookies at Christmastime but I like breaking the rules. Have you seen these pumpkin spice kisses in your local store?

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I’ll confess that I didn’t love them on their own..but paired with a simple pumpkin spice cookie made them perfect. This recipe is extremely easy and makes about 36 cookies total.

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Pumpkin Spice Kiss Cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated organic sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 4 tablespoons almond milk
  • 1 package Hershey’s Pumpkin Spice Kisses
  • 1/3 cup granulated organic sugar, for rolling cookies in

Directions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Unwrap pumpkin spice Kisses and place them in a small bowl in the freezer until ready to use. Place 1/2 cup granulated sugar in a bowl for rolling cookies in; set aside.
  • In a large mixing bowl, cream together the butter and sugar until smooth. Add vanilla and eggs and beat until light and fluffy.
  • In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add in small batches to the butter mixture, mixing until just combined. If dough is crumbly and not coming together, add 1 tablespoon of milk at a time until dough forms.
  • Scoop dough into 1 tablespoon-sized balls, roll in sugar, and place on baking sheet. Bake for 7-8 minutes, or until done.
  • Remove from oven and allow to cool three minutes.
  • Gently push a frozen pumpkin spice kiss into the center.
  • Let cool completely
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Sunday Stuff – 3/24

via iPhone

photo (3) Couldn’t be in DC this morning so ran our own 5k in memory of my Uncle Chuck. #TEAMSCHWINK

photo (2) Refuel: Money Shot

photo (4) Temptation at Church. Adam was a sucker

photo (5)Hoboken

photo (6)Chipotle for lunch. Apparently they charge $2.15 for guacamole now — Unless you get a vegetarian salad! Score for vegetarians 🙂

photo (15) Baking

photo (9) aka making a mess

photo (8)It’s a wonder any of these even got in my batter

photo (10) MMMMMMMMMMMM

photo (12)Recipe on Wednesday 🙂

photo (7) Dinner Prep

photo (14)Cornbread Chickpea Pot Pie

photo (13) Very delicious even though it’s an unappetizing photo

photo (1) Pier1 is ready for Spring. WHERE ARE YOU!?

If you missed it: Weekend Post

100 Calorie Clean Chocolate Chip Oatmeal Cookies

Every night after dinner I HAVE to have dessert. 3 weeks ago it was Trader Joe’s Powerberries, 2 weeks ago it was Vita Tops and last week it was Peanut Butter Crunch Toast.

This.Must.Stop.

Not the dessert every night, of course. But the eating preservative filled desserts before bed time.

This week I was determined to be prepared so I made a batch of cookies (that should last for 2 weeks!). These cookies are a little under 100 calories a piece, clean and have the perfect crunch.

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Clean Chocolate Chip Oatmeal Cookies 

Ingredients

  • 2 cups Old Fashioned Rolled Oats
  • 1 cup + 2 tbsp divided Whole Wheat Pastry Flour
  • 3/4 cup Vegan Chocolate Chips (Whole Foods)
  • 1/2 cup melted coconut oil
  • 1/3 organic brown sugar
  • 3 tbsp unsweetened vanilla almond milk
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp sea salt

Directions

  • Preheat oven to 350 degrees
  • In a bowl stir together flour, baking soda, cinnamon and salt
  • Mix coconut oil and brown sugar until creamy in a separate bowl
  • Add soymilk, 2 tbsp whole wheat pastry flour and vanilla to oil and sugar.
  • Mix dry ingredients into wet ingredients
  • Combine oats and vegan chocolate chips
  • Scoop tablespoons of dough onto baking sheets
  • Bake 14 minutes until light golden brown
  • Remove from oven and let cool

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S’mores Cookies

One of my favorite memories growing up was baking Christmas Cookies and Fudge with my Grandma in her kitchen. Make the dough, refrigerate the dough, roll out the dough, cut the dough in shapes, bake at 350, ice them, lots of sprinkles & EAT! They were (are) a lot of work but everyone loves them and expects them on the table for Christmas Eve brunch so we suck it up for them 😉

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(A good baker always taste tests (and washes her hands after))

Since I knew I’d be making my Grandma’s infamous sugar cookies next week – I decided to whip up some different flavors this week for Adam’s work.

I have made these particular s’mores cookies before (March 2011!) and they’re always a hit. They might even be my favorite?

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S’mores Cookies (Christmas Style)

Ingredients

  • 3/4 cup unsalted butter, softened ( 1 1/2 sticks)
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar, packed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 1 1/4 cup honey graham cracker crumbs
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 3/4 cups semi-sweet chocolate chips
  • 1 cup mini marshmallows ( I used the green Christmas Trees & Red Stars)
  • 2 chocolate bars, chopped

Directions:

  • Preheat oven to 375 degrees.
  • Combine the butter and sugars until fluffy.
  • Mix in egg and vanilla until combined.
  • Add the flour, graham crackers, salt, and baking soda, and mix well. Stir in the chocolate chips.

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  • Drop by rounded tablespoon onto cookie sheets

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  • Bake for 8 minutes, and remove from the oven.
  • Push 3 to 4 marshmallows and a few pieces of the chocolate bar into each cookies.

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  • Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

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If you like s’mores you will LOVE these cookies. Tis the season…

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Questions: What is your favorite Christmas Cookie?