Rum and Coke Gummies

This is for the adults (21+) who are really kids at heart.

The classic gummy colas are one of the candies that screams childhood, summer vacation and instantly brings back memories of VH1 music videos and MTV shows with drunken bikini clad girls and (equally drunk) boys with spiked bleached hair (oh late 90's/early 2000's... I miss you sooooo)

Sorry, distracted.

These gummies are a great mashup of childhood slamming into adulthood and it couldn't be any easier

Rum and Coke Gummies

1 bag Haribo gummy cola

1 pint of rum

Directions 

In a large container, 9x 13 would be best, arrange gummies in a single layer.  Pour rum over gummies until completely submerged. (Depending on size of container, amount of gummies the amount of rum you need will vary)  

Let soak for 3-5 days and enjoy!

(**Gummies will swell as they soak up the rum**)

(I'd say these are perfect for Spring Break or a summer trip at the beach!)

(ALWAYS drink responsibly!)

ENJOY

Easter Cupcake Toppers

These are the cupcakes that make me the most proud!

I made them for Easter 2012 and I actually drew a picture outline of my idea!  

Talk about taking baking seriously!

Since my brother, sister-in-law and I all live in Chicago, my parents come to us to celebrate.  However, since we are no... old.. and there is a 6hr trip involved, we no longer get Easter baskets.  These cupcakes were the perfect compromise (and I don't think anyone realized the baskets were missing!!!!)

These cupcakes can be, easily, copied and I will  make them again in the future.

Cupcakes: I used a yellow mix from Elinor Kilvan's book: Cupcakes! (but you could use a box mix!)

Frosting: I did a vanilla cream cheese frosting because it is less sweet than butter cream.  

Bake the cupcakes and let the cupcakes cool COMPLETELY before frosting.  Refrigerate cupcakes for an hour or so to allow frosting to firm up.  This will make the decorating process much easier.

With a toothpick make a small hole in the cupcake and lightly push the Twizzler into the cupcake (only about a quarter of the way down) and then repeat on the other side.  It should look like a handle to a basket.  

Next, sprinkle colored sprinkles to the frosting.  

Add a couple of jelly beans (I used JellyBellies!) and add a chocolate egg (I had mini Resee's eggs and mini Cadbury eggs) 

And voila..  a perfect Easter Basket Cupcake

 ENJOY!!!

Pumpkin Chocolate Chips Pancakes

I have a problem.

A pancake problem.

I LOVE pancakes.

I love to add fun things to my pancakes, like bananas, Nutella, peanutbutter, blueberries, and chocolate.

And I never top with maple syrup.  

I typically opt for peanutbutter or Nutella or even jelly. 

And fresh whipped cream. 

My recipe is simple enough

(Bisquick with unmeasured add ins)

And while this is delicious, sometimes you want to up the ante. 

And that's what I did here.

Pumpkin Chocolate Chip Pancakes

(makes about 12 pancakes)

(from A Cozy Kitchen)

1 cup all-purpose flour
1 1/2 tablespoons light or dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 ground cloves
1/8 ground ginger
1 cup buttermilk, shaken
1 egg
1/4 cup pumpkin puree
1/2 tablespoons of butter, melted and cooled slightly
1/2 cup chocolate chips

Directions
In a medium bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, and spices.  In a measuring cup measure out the buttermilk. Add the egg and lightly beat. Next, mix in the pumpkin puree until completely blended. Pour in the slightly cooled melted butter and mix some more.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. The batter should be a little lumpy.

Heat up your griddle (spray with nonstick spray OR melt a little butter on it) then pour batter on the warm griddle. (I use either a ¼ measuring cup OR a laddle to make even pancakes). 

Top each pancake with desired amount of chocolate chips.

Cook until small bubbles form on the surface of the pancake and then flip. Cook on opposite side for about 40 seconds, or until golden brown.

ENJOY!

Cinnamon Raisin Baked Oatmeal

A few weeks ago while I was spending hours and hours on Pinterest, I came across a recipe for homemade granola bars.

The recipe sounded good, but, I figured treating it more like oatmeal would be absolutely delicious.  

I also realized I had cinnamon chips and raisins left over from another baking adventure and I really wanted to put the two together.  

You can of course substitute anything you'd like for the mix-ins: chocolate chips and dried fruit or just chocolate chips, go ahead.

Cinnamon Raisin Baked Oatmeal

(inspired by Sugar Free Mom)

(makes 18-24 muffins)

2 eggs

1 tsp vanilla

2 cups unsweetened applesauce

1 mashed banana

1/4 cup honey

5 cups rolled oats

1/4 cup chia seeds (or flax meal or skip this all together!)

1/2 TBS ground cinnamon

3 tsp baking powder

1 tsp salt

1 3/4 cups milk

1/2 cup cinnamon chips

1/2 cup raisins

Directions

Preheat oven to 350. Use two cupcake tins and line with liners.

In a large mixing bowl, combine eggs, vanilla, applesauce, banana and honey. Add oats, chia seeds, ground cinnamon, baking powder, and salt. Mix well to combine. Gradually add milk then add cinnamon chips and raisins, mix to combine.

Evenly pour mixture into muffin liners (about 2/3 full). And bake for 30 minutes.

Enjoy now or refrigerate or freeze for later use.

*you can also pour into a pie tin and cut into wedges to serve*

**I sprinkled Trader Joe's Coffee, Cinnamon, Sugar and Chocolate grinder over the tops**

***to make this gluten free, make sure your oats are gluten free!***

ENJOY!!!!

Raspberry and Coconut Scones

Raspberry and Coconut.  I know it sounds strange but trust me. 

I originally got the idea from a blog I read that called for strawberries and strawberry glaze.  But being that I'm allergic to strawberries and I like to eat what I make, I opted for the raspberries I found at the grocery store (on sale!).

The coconut flavor isn't very strong in these which is why I went for a coconut glaze/frosting.  The coconut and flakes definitely helped the flavor pop!

Raspberry Coconut Scones

(makes 16 scones; adapted from Jessica)

1 pint raspberries, rinsed

3 1/4 cups flour

1/3 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cups cold butter, cut into pieces

1 cup canned coconut milk

2 teaspoons vanilla extract

3 tablespoons melted butter

icing:

1/4 cup (solid) coconut oil

1 tablespoon shredded coconut flakes

1/4 cup powdered sugar

Directions 

Preheat oven to 425 degrees. Place raspberries in  food processor and blend until smoooth and pureed. Pour into a large bowl and combine vanilla and coconut milk

In large bowl combine flour, sugar, salt, baking soda and powder. Using a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in coconut milk, raspberry puree and vanilla extract. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.

Divide in half and pat into two 7-inch round circles. Brush each dough with melted butter. Cut into 6 or 8 wedges, or use a biscuit cutter to make rounds. Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds). 

While scones are baking, melt the coconut oil over medium heat. Add coconut flakes stirring until well combined.  Add in powdered sugar and whisk until combined. 

Remove scones, let cool slightly, then dollop glaze on top of scones. 

ENJOY!!!

Peppermint Hot Cocoa Cookies

I don't know how anyone could turn down cookie dough that looks like this:

That's right, there's chocolate dough, chocolate chips and two kinds of marshmallow.

And a slight hint of peppermint.

Hurry and make these, before the weather turns warm! 

Peppermint Hot Cocoa Cookies 

(slightly adapted from How Sweet Eats)

(makes 2 dozen cookies)

1 cup butter, at room temperature

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla 

½ teaspoon peppermint extract

2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup marshmallow fluff

1 cup chocolate chips

1 cup mini marshmallows

Directions

Preheat oven to 350.

Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Stir in marshmallow fluff.

Fold in chocolate chips and marshmallows. Cover dough refrigerate for 30 minutes to 1 hour. Remove, and roll into 1 1/2-inch balls.

Bake at 350 for 10-12 minutes. Make sure cookies are fully cooked, because they will be very sticky from the marshmallows. Allow cookies to cool completely, even sticking them in the fridge for 15 minutes before removing from the baking sheet with a spatula. Gently remove cookies. Let cool another 30 minutes.

ENJOY!!!

Toffee Blondies

Whoa!  Two posts in one week.  I know. I know.

I mentioned earlier that blondies are being heralded as a 2013 Food Trend (thanks Bon Appetite!) and I don't want you to feel left out of the trend!

These Toffee Blondies are delicious and reminded me of the Starbuck's Toffee Bars 

Toffee Blondies

(slightly adapted from my Funfetti Blondies)

(makes 9 bars)

1/2 cup unsalted butter, melted (1 stick)

1 large egg

3/4 cup light brown sugar, packed
1/4 cup granulated sugar

1 tablespoon vanilla extract 

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup white chocolate chips

1/2 cup semi-sweet chocolate chips

1/4 cup  Toffee Bits

Directions
Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds.  Allow butter to cool slightly. To the melted butter add the egg, sugars, vanilla, and whisk to combine. 

Add the flour, salt, and stir until just combined. Fold in white and semi-sweet chocolate chips (or a combination of your favorite kinds of chips) and toffee bits. Pour batter into prepared pan. 

Bake for 18 to 24 minutes, or until center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow blondies to cool completely in pan before slicing and serving, at least one hour. 

ENJOY!!!