Simple Snickerdoodles

I am not (usually) a fan of Snickerdoodles. I'm what you would call a Supertaster, meaning I have more taste buds on my tongue than the average person. It's a true thing. About 35% of women have this and even fewer men. 

I can remember as a child, the first time I had a snickerdoodle. While my brothers and sisters devoured them like street urchins, clamouring for more, I spit mine out after the first bite. What was wrong with them? I wondered. How could they eat such a nasty, bitter cookie?

Turns out it's the cream of tartar I was tasting, and while everyone else called it "tangy" it tasted bitter to me.  

That aside, I don't mind being a Supertaster. The only down side is, it doesn't come with a cape. ;) 

In general, I love tasting new foods and being able to taste the smoked paprika, hint of chili pepper, or the dash of nutmeg. And since my hubs loves Snickerdoodles, I figured I'd give this simple recipe a try and guess what- I enjoy these little gems! 

1 yellow cake mix

2 eggs

1/4 C oil

3 tbsp sugar

1 tsp. Cinnamon

Preheat oven to 375°.  Mix cake mix with eggs & oil. Roll into balls. Roll into cinnamon-sugar. Place on lined pan. Press slightly with bottom of cup. Bake 7-9 min. Let sit on pan another 2 min before transferring to wire rack. 

Cake Mix Sandwich Cookies {{Easy}}

In this picture, I used a party confetti cake mix, since that is what I had on hand.

1 cake mix
2 eggs, lightly beaten
1/2 C oil

1 tub favorite frosting
sprinkles, optional

Preheat oven to 350.  Combine cake mix, eggs, and oil and stir to mix well.  Scoop dough and form into little balls, about 1" in diameter.  Place dough balls onto ungreased cookie sheet.  Bake approximately 8 minutes.  Let stand 1 additional minute on pan before transferring to cooling rack.  After cookies are cooled, pair up cookies by size.  Spread frosting onto bottom of one cookie and use 2nd cookie to create the other half of the sandwich.  Add sprinkles if desired.

Variations:  For the holidays, use a yellow or chocolate cake mix.  After making sandwiches roll the exposed frosting in crushed candy cane bits.  For cookies and cream, use a chocolate or devil's food cake mix, white frosting and crushed oreo bits.

Geneva Bender's RHUBARB DREAM BARS

Geneva Bender - one of my dad's cousins (I think) - from Middlebury, IN just also happens to be the creator of these melt-in-your-mouth little gems.  My mother got the recipe from her when I was little, and our family has loved them ever since.  Well, now I'm all growed up and this summer seems like the perfect time to start baking them for my own kidlets.

Geneva Bender's Rhubarb Dream Bars:

Crust:
2 C flour
¾ C pwd sugar
1 C butter, softened

Preheat oven to 350˚. Grease 10”x15” pan; set aside. Mix and press crust ingredients into pan and bake 10 min.

Filling:
4 eggs
2 C sugar
½ C flour
½ tsp salt
4 C diced rhubarb

Mix everything except the rhubarb, until well blended. Fold in rhubarb and spread over baked crust. Return to oven and bake an additional 30-35 minutes. Let cool completely before cutting. Store in airtight container.

Butterscotch Pumpkin Spice No-Bakes

2 C Sugar

3/4 C Butter (1 1/2 sticks)

2/3 C Milk

1 (3.4 oz) Box Instant Butterscotch Pudding Mix

1/2 tsp. Pumpkin Pie Spice

3 1/2 C Quick Oats

1/2 tsp Vanilla Extract

In heavy saucepan mix together sugar, butter & milk over MED heat.  Bring to boil; boil for 2 min.  Turn off heat and whisk in pudding mix and pumpkin pie spice until smooth.  Stir in oats & vanilla.  Let stand 5 minutes.  Drop by tsp onto waxed paper.  Let cool completely.  Makes approximately 55 cookies. 

Hershey "Kissed" Pumpkin Cookies

These delightful little cookies are so... nom, nom, nom.  Seriously, so good and best of all, so simple!  Depending on the size of cookie, this recipe yields 2-3 dozen.

1 spice cake mix*

1 C solid pack pumpkin puree (not pumpkin pie mix)

24-36 unwrapped Hershey's Kisses (Or Hugs)**

Preheat oven to 350 degrees.  Prepare baking sheets with parchment paper, or lightly spray with cooking spray.  In mixing bowl combine cake mix & pumpkin; mix until well blended.  Batter will be sticky.  Using 2 spoons, drop by spoonful onto pan.  Bake 14-16 minutes.  Lightly press Kiss into center of cookie and let sit on pan a minute or so before transferring to cooling rack.  Let Kisses set before transferring to airtight container.  

*If you don't have a spice cake mix, you can use a white or yellow mix and just add 1 tsp pumpkin pie spices.

**I use Chocolate Caramel Kisses for these cookies.

TIP:  For "sticky" cookie batter, use the back of a spoon dipped in flour to "shape" cookie dough before baking.  See picture below. 

No-Bake Cookies

These are my favorite cookies and they always seem to disappear pretty fast around my house.  The hardest part is exerting patience while waiting for the cookies to set up.

1/2 C milk
1 stick (1/2 C) butter
1/2 C cocoa powder
2 C sugar

1 tsp vanilla
1/2 C peanut butter
pinch salt
3 C uncooked oatmeal

PREP:  Line empty counter space or table with parchment paper - enough for 4 dozen cookies.  Measure out vanilla, peanut butter, and oatmeal and set aside. Have salt shaker on hand.

In heavy saucepan add milk, butter, cocoa and sugar over MED-HIGH heat.  Stir occasionally. Bring to boil and then continue to cook 1 minute more, stirring constantly.  Remove from heat and stir in vanilla, peanut butter, salt and oats.  Drop by tablespoon onto waxed or parchment paper. Let cool completely (20-30 minutes).  Store in airtight container.  Makes 3-4 dozen.

Note: The larger the cookies, the longer they take to set-up.  Patience in the key!

Easy Pumpkin Swirl Brownies

Martha Stewart showcased some pumpkin brownies once and I've wanted to try them ever since.  However, I do not have all the time in the world like she does, so I came up with my own "quick" method.  Martha says to add a little cayenne pepper as it compliments the pumpkin flavor and really enhances the chocolate.  Well -- I went and forgot all about that, so I did not end up putting cayenne in this batch, but maybe next time.  I am for sure willing to try it.

1 family-size brownie mix (for 9x13 pan)
eggs, oil and water according to package directions

6 oz. cream cheese, softened
1 C pumpkin
6 tbsp sugar
2 eggs
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cayenne pepper, optional

Topping: Chocolate chips, nuts, etc. (optional)

Preheat oven to 350 degrees.  Lightly spray 9x13 pan with cooking spray.  In mixing bowl prepare brownie mix according to package directions.  Pour 2/3 batter into bottom of baking pan; set aside.  In separate mixing bowl cream together cream cheese and pumpkin.  Add remaining ingredients; mix well.  Drop by spoonfuls over chocolate layer.  Take remaining chocolate batter and drop over top of pumpkin layer.  Using a butter knife, pull knife through batter, first length-wise and then cross-wise until achieving desired swirl look.  Sprinkle with chocolate chips or chopped nuts if desired.  Bake 40-45 minutes, or until inserted toothpick comes out clean.  Let cool completely before cutting.  Store leftovers in airtight container.

I know, I know - don't say it.  It looks like a cat crapped all over my brownies.  But seriously, once you smell this pumpkin batter, you will agree these are delish!

My purdy swirl design... 

I added semi-sweet chocolate chips to mine just to add a little more to the presentation, since I was taking it to a party.  

The finished product!  Yummm!

Rice Krispy Pops

Yield: 24-30 treats

6 C Rice Krispies cereal

1/4 C butter

1 bag (10 or 10.5 oz) marshmallows

additional butter

melting chocolate

toppings

Measure out cereal and set aside. In heavy stockpot melt butter over med-high heat, and then let turn golden brown. Add in marshmallows and melt, stirring frequently. Remove from heat and stir in cereal. With buttered 1/4 measuring cup, scoop out mixture onto cookie sheet lined with parchment or waxed paper. (I usually scoop out about 4 or 5 at a time.) Let sit on paper for about a minute or two. Then with buttered hands, pack each scoop together to form balls. Let sit another minute or two and then pack again. If needed, repeat a third time.

Melt chocolate in double broiler --or if you're lazy like me, buy some of those microwavable melting chocolate cups like these:

Dip each ball into the chocolate and return to paper. Refrigerate until chocolate is set, about 15-20 minutes. For variety, dip into other toppings after the chocolate. I used candy sprinkles, toasted coconut, crushed Oreos, mini chocolate chips, and a crushed Butterfinger. If desired, use candy sticks and turn into pops. Store by individually wrapping in plastic or in an airtight container.

For a party I like to place each treat in a mini muffin liner and place on serving tray or cupcake stand. Very cute.

Enjoy!

Pumpkin Spice Rice Krispy Treats

These are a fun variation to a classic treat. These treats are just as easy as the original and yet seem to add just a touch of class, fit for any occasion! Enjoy!

6 C Rice Krispies cereal

1/4 C butter

1 bag (10 or 10.5 oz) Marshmallows

1 to 1 1/2 tsp Pumpkin Pie Spice

1 - 12 oz bag white chocolate chips, optional

Prepare 9x13 pan with cooking spray or waxed paper. Measure out 6 C of cereal and set aside. In heavy pot melt butter over LOW heat. Without burning let butter brown just slightly (this really helps to bring out the flavor). Add marshmallows and spice and stir until melted. Add cereal to pot and stir to coat well. Turn cereal into prepared pan. With buttered spatula or hands press mixture into pan evenly. Let set about 15 minutes. Turn over onto large cutting board. In microwave-safe dish, melt chocolate at 50% power for 30 second. Stir well and repeat in 30 second intervals until melted. Pour or drizzle over treats. Sprinkle with additional pumpkin pie spice if desired. Let chocolate set completely before cutting.

I like to use a pizza cutter to cut my treats. Try cutting into big squares and then cut each square twice in opposite diagonals to make these cute little treats.

You could also try drizzling with milk chocolate or caramel, or even microwave a tub of cream cheese frosting for about 30 seconds and drizzle that on. Yumm-o!

Marshmallow Creme Swirl Brownies

Ok folks, this one is an EASY PEASY one! I promise! If I can do it so can you! This is so simple, I almost feel guilty calling it a "recipe". But truly, you will feel like a rock star when you show up to your next picnic potluck with these nummy treats!

1 - brownie mix (for 9x13 pan)

eggs, oil & water according to mix directions

1 small jar Marshmallow Creme

Chocolate Glaze*

Mix and bake basic brownies according to the package directions. While still warm, drop spoonfuls of Marshmallow creme over the top. Let sit a few minutes and then slowly work to spread the creme until the entire top is frosted. Then take the chocolate glaze and drizzle across the top in one direction (lengthwise). Using a knife, lightly pull through the drizzles (width-wise) to create the marbled look. Let set before cutting. For "cleanest" cutting I like to use my big pizza cutter, wiped clean with a damp cloth after each cut.

*FOR CHOCOLATE GLAZE:

I usually look to see what I have on hand. You could use Hershey Chocolate Syrup, although for brownies it's a bit too messy to handle. I prefer to heat a tub of chocolate frosting (which I almost always have sitting in my fridges) for about 30 seconds. Stir and then drizzle. I have also used melted chocolate chips before. But my new fave find is this ~ Check it out! ~

Duncan Heinz "Amazing Glazes". It's basically the same as the frosting. Except you heat it, shake and pour straight from the bottle. So there you have it, an easy recipe and a product review all in one! :) Happy baking!

Double Chocolate Oatmeal Brownies

1 1/4 C Semi-Sweet Chocolate Chips, divided

2/3 C butter, softened

1 C sugar

2 Large Eggs

1 tsp vanilla

1 1/4 C flour

1 C uncooked oats (quick oat, rolled, etc.)

1 tsp baking powder

1/4 tsp salt

1/2 C white chocolate chips, divided (optional)

Preheat oven to 350. In large mixing bowl cream together butter, sugar, eggs and vanilla until smooth. In microwave safe bowl or mug, melt 1 C of the chocolate chips. (Melt 30 seconds on 50% power, stir. Repeat. Stir till smooth.) Add melted chocolate to creamed mixture and stir until smooth. In separate smaller bowl, combine flour, oats, baking powder and salt. Stir together with fork until evenly mixed. Add to creamed mixture and mix well. Batter will become thick. Add in 1/4 C of white chocolate chips. Spread into prepared 8x8 or 9x9 pan.* Bake 20-25 minutes, or until inserted toothpick comes out clean. Brownies will also pull away from sides slightly. Cool Completely.

Glaze: In separate microwave-safe bowls/mugs melt both the remaining white and semi-sweet chocolate, in turn, and drizzle over baked brownies. Let set before cutting.

Makes 1 dozen brownies.

*I like to line my pan with parchment paper. Then, after cooling I invert the brownies onto a cutting board before I drizzle the chocolate.

For "clean cutting" of brownies or bars, I always use my pizza cutter. Looks so much prettier!

Enjoy!

Candy Bar Cookie Squares

1 pkg yellow cake mix
1/2 C packed brown sugar
2 eggs
1/2 C butter, melted
3 candy bars, chopped (snickers, milky way, mars, etc.)

Preheat oven to 350. In large mixing bowl, combine all of the ingredients except for the candy bars. Beat on LOW 2 minutes, scraping bowl frequently. Fold in chopped candy. Spread into ungreased 9x13 pan. Bake 25-30 minutes or until inserted toothpick comes out clean. Let cool before cutting into squares.

Magic Bars

Ok - so I was over visiting A Duck in Her Pond recently as she was posting her version of these...what she calls "Hello Duckies". She knew that I have been sort of feeling down in the dumps lately, so she said I should make myself some of these little bars of ooey-gooey-goodness. That is one smart duckie, I tell ya!


I think almost everyone has their own variation of these bars. Some are called 7-layer bars (7 ingredients), other call them "Hello Dollies"/"Hello Dollys", and some - like me - call them "Magic Bars." Some people use walnuts, some peanuts, others pecans, whereas I prefer slivered almonds or chopped macadamias. You could substitute peanut butter chips instead of butterscotch, etc. And finally, the other main difference I notice is that some recipes call for the milk to be spread over the crust while others are poured on last.

No matter how you make these luscious little goobers, they are ALL good. Really - you can't go wrong - as long as you don't burn them! lol!

Okay, Okay... enough torture. Without further adieu... Magic Bars!




1 pkg Graham Cracker Squares, crushed (about 20 squares), a little more if desired
1/2 C butter, melted (1 stick)
1 C chopped nuts
1 C flaked Coconut
1 C Chocolate Chips
1 C Butterscotch Chips
1 - 14 oz can sweetened condensed milk



Preheat oven to 350. Spray 9x13 lightly with cooking spray or line with parchment paper. In bottom of pan mix together graham cracker crumbs with melted butter. Work and spread to form crust. Then add a single layer of all remaining dry ingredients, spreading them evenly throughout. Finally, top with sweetened condensed milk; spread evenly and press down with fork. Bake at 350 degrees 20-25 minutes or until top is slightly golden. Let cool before cutting into squares. Store in airtight container.



*For thin bars (as seen here) use 9x13 pan. For medium bars use 8x10 and for thick bars, 8x8.

Dress-Up Brownies

Don't get me wrong... fudge brownies are awesome -- especially when I can buy the mixes of the Family Size on sale for $.99! But sometimes, even brownies can use a little "dressing up". Try these for a special occasion or party. So simple and yet they look "fancy" (if a brownie can ever look as such).

1 brownie mix
eggs, oil, water - according to package directions
creamy white frosting or Glazed Icing

Mix and bake brownie mix according to package directions. Let cool. If using store-bought frosting, heat in microwave about 15 seconds and stir well. Otherwise, follow Glazed Icing recipe above. Using a knife, drizzle the glaze in a criss-cross pattern over brownies. Let set. I like to cut these into big squares, and then again diagonally. Enjoy!

p.s. = my middle son says these remind him of "brownie oreos" - lol!