Peppermint Toffee

 

This "Peppermint Toffee" is the perfect treat for Christmas time. If you are like me and you wait all year for November when they start to stock the stores with all the Peppermint Bark then this recipe is ideal for you. The added bonus of this recipe is that even the most inexperienced baker can make this recipe in under 30 minutes. Honestly, I could go on and on about how wonderful this recipe is but let's just get down to it so you can try it for yourself! 

Peppermint Toffee:

Ingredients:

2 sleeves of Graham Crackers

1 cup (2 sticks) unsalted butter

1 cup of Light Brown Sugar

1 package (2 cups) white chocolate chips

6 candy canes, crushed (about 1/2 cup)

Directions:

1. Preheat oven to 375F.

2. Line a 15x10x1 inch baking sheet with tin foil and lightly grease with cooking spray.

3. Line the baking sheet with Graham crackers until it is completely covered and set aside.

4.  In a small saucepan over medium-high heat, melt butter. Add in light brown sugar and bring to a rolling boil, remove from heat. 

5. Pour over Graham crackers. Place in 375F preheated oven to bake for about 10 minutes or until the crackers are browned and caramelized.

6. Melt white chocolate chips in the microwave until smooth. 

7. Remove Toffee from the oven and allow to cool for 1 minute. Pour melted white chocolate on top and spread evenly with a spatula. 

8. Immediately sprinkle with the crushed candy canes.

9. Allow the chocolate to set. 

10. Store in an airtight container for up to 1 - 1 1/2 weeks.

 

Lots of Love,  Natalie  

 

 

Happy St. Patrick's Day

Happy St. Patrick's Day everyone! I decided to make some themed cupcakes to take to work today to celebrate St. Patty's Day! I hope everyone has a wonderful Tuesday! See you tomorrow!

St. Patrick's Day Cupcakes:

Ingredients:

Pillsbury Yellow Cake Mix

Pillsbury Vanilla Icing

Green Food coloring

Green Sprinkles

White Pearl Sprinkles

Directions:

Follow the directions on the back on the box, then decorate however you like once they cool! 

Lots of Love,  Natalie

Valentine's Recipes

I thought today would be a good day to share the link to a few of my favorite Valentine's treats I have made in the past (click any of the links below). There are cookies, puppy chow, and red velvet! Be sure to check them out because each one makes great little holiday treats to give to friends and family! Have a wonderful Wednesday!

Red Velvet Puppy Chow;  Red Velvet Heart Mini Cakes;  Valentine Chocolate Love Cookies;   Frosted Animal Sugar Cookies

Lots of Love,  Natalie

Hearts of Red Velvet

While watching the Grammy's last night I made these Red Velvet Mini Heart Cakes with Cream Cheese Frosting. I love baking Valentine's treats because they are so fun to decorate! These were going to be Red Velvet Heart shaped Whoopie Pies but halfway through I decided to just icing and decorate them instead. I hope you enjoy making these for your special someone or family! See you tomorrow!

Red Velvet Mini Heart Cakes:

Ingredients:

1 box of Duncan Hines Red Velvet Cake Mix

3 large eggs

1 cup water

1/3 cup vegetable oil

1 8oz. package cream cheese (softened)

1 stick unsalted butter (softened)

4 cups confectioners sugar

1 teaspoon vanilla extract

* you will need a heart shaped cookie cutter

Directions:

1. Preheat oven to 350 degrees.

2. Follow directions on the back of the box.

3. Bake in a 13x9 inch pan for 25-30 minutes.

4. Remove from oven and let cool.

5. While it is cooling mix softened butter and cream cheese together in mixer until smooth. 

6. Slowly add confectioner's sugar and vanilla to the mixture. 

7. Mix until smooth and creamy.

8. Use the heart shaped cookie cutter to cut out the small cakes. 

9. Frost and decorate. 

10. Enjoy!

Lots of Love, Natalie

Valentine's Chocolate Love Cookies

 

I have always loved baking and trying new recipes but now with my new Kitchen aid Stand Mixer that I got for Christmas I just want to bake all the time! That means you can be expecting a new recipe at least once a week for a while. It just makes me so happy and makes baking even more fun now that majority of the hard work is done for me. Well with Valentine's Day just around the corner I thought it was time to get my family in the spirit too by making them these Chocolate Chip M&M Cookies. I thought that Valentine's Chocolate Love Cookies would be a wonderful name for these cookies since they are packed with lots of chocolate! They would be an excellent treat for that special Valentine in your life!

Valentine's Chocolate Love Cookies:

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 cup Semi-Sweet Chocolate Chips

1 cup Valentine's M&M's 

 

Directions:

1. Preheat oven to 375° F.
2. Combine flour, baking soda and salt in small bowl.

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

4. Add eggs, one at a time, beating well after each addition.

5. Gradually beat in flour mixture, stir in chocolate chips and M&M's.

6. Scoop rounded tablespoons onto a cookie sheet lined with a Silpat or parchment paper.
7. Bake for 9 to 11 minutes or until golden brown.

8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

9. Enjoy!

 

 

 

Lots of Love,  Natalie

Caramel Topped Apple Pie

Caramel Topped Apple Pie:

Ingredients:
1 whole Pie Crust

6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples

1/2 whole (juice Of) Lemon

1/2 cup Sugar

4 Tablespoons Flour

1/4 teaspoon Salt

1/2 cup Flour

1-1/2 stick Butter

1 cup Brown Sugar

1/2 cup Quick Oats

1/4 teaspoon Salt

1/2 cup Pecans, Chopped

1/2 jar (or More) Caramel Topping

Directions:

In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait. Enjoy!

via The Pioneer Woman


Lots of Love,  Natalie