Chocolate Chip Cookies with Sprinkles, Candy Corn Pretzels, and Scotch Creme Eggs

Grab Your Glasses and T-shirts!  We’re Road-Tripping!

We are about to head out for the eclipse viewing.  We actually probably won’t see much because of the cloud cover 😦  Maybe that will keep people off the road, though 🙂

What Did I Make Today?

I tried Scotch Creme Eggs.  I made our usual chocolate chip cookies with chocolate sprinkles.  And I dipped some pretzels.  Yawn!

How Did It Go?

On the wrong side of iffy today.  I thought the Scotch Creme Eggs would fail because they would be too difficult to pick up, but they actually work out fine.  Didn’t taste good, though.  Too many sprinkles.  Oh well.

http://www.amuse-your-bouche.com/scotch-creme-eggs

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The chocolate chip cookies with sprinkles aren’t as good as the usual cookies.  Another oh well.

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And the pretzels with candy corn?  Just okay.  Batting 0 for today.

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Eclipse Cookies, Peanut Butter Mountain Bars, and Chocolate Match Sticks

Once in a Lifetime?

The elementary and middle schools in our town and super prepared for the solar eclipse.  The high school?  Not so much.  Consequent, the principal has been sending out email after email updating the plan for high school students.  Doesn’t really affect us because we are road tripping to get in the path of totality, but he keeps writing that this is a once-in-a-life-time opportunity.  He’s driving me crazy!  I keep thinking of emailing him back with a link to the upcoming solar eclipses.  Some of us will still be alive and kicking in 2024, I hope!

What Did I Make Today?

I was just planning on the solar eclipse cookies, but those didn’t exactly work out the way I imagined.  So I made Peanut Butter Mountain Bars.  Then I dipped mini pretzel sticks in the leftover chocolate and called them Chocolate Match Sticks.

How Did It Go?

Well, the eclipse sugar cookies aren’t what I imagined.  I didn’t have any yellow chocolate to melt so they just ended up with buttercream.   I tried DD’s idea to create the moon with chocolate chips, but I actually think my favorite one is the one with chocolate sprinkles.  I think that’s the only one that won’t be just too much.

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The Peanut Butter Mountain Bars by Crazy for Crust came out terrific as usual.  I think these will be good lunch box desserts for the upcoming week.

http://www.crazyforcrust.com/2014/01/peanut-butter-mountain-bars/

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The Chocolate Match Sticks are my favorite treat.  DD is going to get a kick out of them.

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The Beauty and the Beast Tower Cake

It’s Baaack

DD is still disappointed that she missed the Beauty and the Beast cast swim party due to a late t-ball game.  So we have put our heads together to come up with something that would satisfy her.  In the end, we came up with two ideas, the first of which involves a cake she designed and her doing her numbers for the grandparents.

What Did I Make Today?

Just the cake.  But it was pretty involved.  It required chocolate cake, chocolate buttercream, white cake, and vanilla buttercream.

How Did It Go?

Well enough, I think.  Hopefully, it will meet with approval from the Salt Shaker/Villager.  I baked all the cakes using my usual box cake upgrade.  Love how this comes out!  The bake time is shorter, and the cakes pop right out of the pans.  The bottom layer is chocolate cake, but I cut a 6 inch circle out of it and put the 5 easy layers cake inside.  It should look awesome when cut!  Bake times: 18 minutes for 9” and 12 minutes for the 5 6” layers.   Here is a pre-decoration pic:

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Can you tell the grey part is a staircase?  Not the prettiest cake, but all that matters is DD is happy.  Fingers crossed!

Update: Perfection!  DD and all tasters were very happy.

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A Birthday Pie, Spooky Brownie Pies, the Easiest Chocolate Brownie Recipe Ever, and Candy Corn and White Chocolate Cookie Cups

3 a.m. or 4 a.m. but not 5 a.m.

I got up early to make the pie that I made for our county fair for my visiting step-father.  (He requested it as his birthday present.) Hope he doesn’t mind eating it by himself because everyone else is pied-out.  I’ll probably end up a total spaz by the end of the day, but it was so nice running an hour earlier today.  Yesterday, I must have seen a dozen cars on my route.  Today, I didn’t see a single one.  So much easier to get lost in thought!

What Did I Make Today?

I re-made (for the 4th time!) the Caramel-Toffee Apple Pie from the Food Network.  Then, inspired by a Skull Pizza pin, I made what I’m calling Spooky Brownie Pies from leftover pie crust and the Easiest Chocolate Brownies from the Illuminate my Event blog.  Finally, I made Candy Corn and White Chocolate Cookies by Averie Cooks.

How Did It Go?

Almost perfect…hopefully.  I hate making pie crust, but the pie crust in this recipe is the best.  The ingredients come together really well; it’s easy to roll out; there is always plenty of it; it’s really tasty.  I used plenty of crust and thought I got it sealed really well, but I didn’t.  Rats. I got it cleaned up okay but still – annoying.  It’s impossible for this pie not to taste good, though, so no worries.

http://www.foodnetwork.com/recipes/caramel-apple-pie-2003-1st-place-apple-recipe-1941479

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So the pie came out great, but what I did with the leftover crust – AMAZING!  I love the Plain Chicken blog, and this idea did not disappoint.  I’ve been looking for something fun to do with this skull pan.  I definitely want to try the pizzas too.  These treats, though, got half the brownie batter from the Easiest Chocolate Brownie Recipe Ever on the Illuminate my Event blog.  I baked them (and the other half of the brownies) for 25 minutes.  Then I glazed both.  The white chocolate glaze on the skulls came out really well.  I’m still struggling with glazing brownies, though.  I should just stick to chocolate buttercream.  I would have, actually, but I ran out of time.

http://www.plainchicken.com/2016/10/pizza-skulls.html

https://illuminatemyeventblog.wordpress.com/2014/11/28/the-easiest-chocolate-brownie-recipe-ever/

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I almost forgot about the Candy Corn and White Chocolate Cookies by Averie Cooks!  I read a bunch of comments about the candy corn burning on the pan with these cookies.  No problem – make cookie cups!  These turned out fine, a bit underbaked after 10 minutes.  Or maybe not.  They are supposed to be soft.  And they did come out tasty at least to my one kid who likes treats without gobs of chocolate.

https://www.averiecooks.com/2013/10/candy-corn-and-white-chocolate-softbatch-cookies.html

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Chocolate Cupcake Tops and Filled Chocolate Cupcakes with Candy Corn Buttercream and Pretzel Buttercream

Back to Routine and Back on Top of My Treat Game

It is so nice to be back to routine!  This week isn’t completely routine because the college-bound one is still home, and my parents are visiting this weekend.  But we are inching closer, and that is good!  Plus I baked some tasty treats today.  Although I got up late, so I had to save some ideas for tomorrow.

What Did I Make Today?

I finally made cupcake tops in my muffin top pan, and I made regular chocolate cupcakes.  Then I made Candy Corn Buttercream and Chocolate Pretzel Buttercream.

How Did It Go?

Really well!  I used half of a chocolate cake mix and added 1/2 cup melted butter, 2 eggs, and 1/2 cup whole milk.  I whisked this together and got 7 cupcakes plus 6 cupcake tops.  I baked the cupcake tops for 12 minutes, and the cupcakes for 14 minutes.  Perfect!  I filled the cupcakes with canned marshmallow frosting.

My idea for grinding up the candy corn in the food processor did not play.  Should have chopped them.  I mixed the candy into vanilla buttercream, and it turned out okay-looking.  I would have liked the candy corn chopped up much more because the big pieces caused over-icing.  And the icing was not good.  So this idea and the cupcakes went right in the trash.  On the other hand, the chocolate buttercream with crushed pretzels turned out awesome!  The cupcake tops were more popular than the cupcakes by far.

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Chocolate Crumble Muffins and Hint-of-Chocolate Chocolate Chip Cookies

Spazzing Out

Getting up early to make the muffins yesterday has reset my internal clock.  I was up even earlier today which is a problem.  Lack of sleep makes me super spazzy.  I was just weird at the back to school night yesterday.  Can’t show my face around the school any time soon!

What Did I Invent Today?

The early rising at least gave me plenty of time to try out my ideas for Chocolate Crumble Muffins.  I tried four possible variations – Chocolate Crumble Muffins, Chocolate Chip Cream Cheese Crumble Muffins, Chocolate Cream Cheese Crumble Muffins, and Chocolate Cream Cheese Muffins.  I also randomly tried a recipe I’m calling Extra Soft Hint-of-Chocolate Chocolate Chip Cookies.

How Did It Go?

Not well!  I don’t think any of these recipes are any good!  The Extra Soft Hint-of-Chocolate Chocolate Chip Cookies are our favorite chocolate chip recipe from the Domestic Rebel with two adjustments: cake flour instead of regular flour, and chocolate powder instead of corn starch.  The recipe might be okay if I swap the cake flour out for regular flour, keep the corn starch, and replace 1.5 TBSP of flour with 1 TBSP of powdered chocolate.  I might try that.

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And now for the muffins.  I want to enter the Pillsbury Bake Off for 2018, so I made these muffins from a Pillsbury Chocolate Cake Mix + 1 cup buttermilk + 1/2 cup melted butter + 3 eggs + 2 tsp baking soda + 2 TBSP flour.  I made the cream cheese filling from 1/4 cup of cream cheese + 1 egg yolk + 1 tsp vanilla + 1/2 cup sugar.  Then I added either mini chocolate chips or 1 TBSP chocolate powder to it.  The chocolate crumble I made with 1/4 cup melted butter, 1/3 cup flour, 1/4 cup chocolate powder, 1/3 cup brown sugar, and 1 TBSP white sugar.    I didn’t like this crumble at all.  It was basically paste.  I think I would go with not-melted butter next time.  I only got 20 muffins out of the muffin batter, and I didn’t use nearly all the cream cheese mixture.  This was a big mistake.  The cream cheese filling was pretty much non-existent in the muffins.  So less batter, more filling next time.  The one thing that did go well was the bake.  I baked these for 10 minutes at 375 degrees and then 6 minutes at 350 degrees.

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Teacher Muffins

What Was I Thinking?

Last week I made too many treats, and the fam was saturated.  So In offered to bake 6 dozen muffins for the teacher workday at our elementary school.  Fast forward to this week.  I have had very little baking time, so the dessert offerings are pretty slim around here.  But I am still on the hook for a huge muffin bake.

What Did I Make?

Let’s start with what didn’t I make.  I only had so much time, so I had to abandon the more complicated recipes: Cream Cheese Zucchini Muffin by Crazy for Crust, Glazed Apple Muffins by Sally’s Baking Addiction, Zucchini Chocolate Chip Muffins by Sally’s Baking Addiction, and Chocolate Crumb Muffins by yours truly.

I did make Orange Muffins from Annie’s Eats, Banana Butterscotch Muffins from Six Sisters’ Stuff, Oatmeal Super Foods Muffins (my modification of the Old Fashioned Oatmeal Raisin Muffins by April Harris), Pecan Pie Muffins by The Country Cook, Quick White Chocolate Raspberry Muffins by Kylee Cooks, and Cinnamon Sugar Blueberry Banana Muffins by Crazy for Crust.

Other than the raspberry muffins being underbaked, I think all the muffins turned out well.  I got to keep a few of each of the banana muffins, so at least I know those turned out okay.

Links…

http://www.crazyforcrust.com/2015/04/cinnamon-sugar-blueberry-banana-bread/

http://www.annies-eats.com/2010/04/16/orange-muffins/

https://www.thecountrycook.net/southern-pecan-pie-muffins/

http://apriljharris.com/old-fashioned-oatmeal-raisin-muffins/

http://www.kyleecooks.com/quick-raspberry-white-chocolate-muffins/

http://www.sixsistersstuff.com/2013/10/butterscotch-banana-bread-recipe.html

Pics…