National Chocolate Cupcake Day is tomorrow October 18th - an annual celebratebration of the sweetness of small chocolate cakes. With a dollop of frosting, one sweet serving satisfying chocolate and dessert lovers!
One thing we love is trying new cookie recipes. We have tried many different ones over the years, but this is still my favourite go to for a delicious, chewy oatmeal chocolate chip cookie! They are always a huge hit wherever we take them and I'm always being asked for the recipe... so here it is for me to share with you!
This recipe is great for the kids to help out with and I love taking the cookies camping, to parties and picnics and I've made them for birthday parties and playdates with my kids and also for a great afternoon snack. Ok...I'm not going to lie either, but I've made them for a late night snack too when I've been craving them. Believe me when you make these you will totally understand!
We enjoy them the best with the milk chocolate chips, but you could make them with the dark ones or the white ones and they would be great! I've also debated on trying them with raisins or craisins but I'm afraid to play around with the recipe too much. lol.
Here's what you need to make them:
- 1 cup of butter
- 1 cup of brown sugar
- 1 cup of white sugar
- 2 eggs
- 1 teaspoon of vanilla
- 1 1/2 cups of all purpose flour
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 3 cups of oats
- 1 1/2 cups f sliced almonds
- 1 bag of chocolate chips
- 1/2 bag of sliced almonds
Preheat your oven to 350 degrees.
First thing you will need to do is cream together the butter and the sugars. We use our Kitchenmaid mixer as the kids really like to use it, but you can just use a hand beater as well.
Then add your eggs and vanilla and mix them in until creamy and mixed in completely.
In a separate bowl, sift the flour, salt and baking soda. Add to the creamed mixture and mix completely.
Then add your chocolate chips and any other ingredients you want to add (i.e. craisins, raisins, etc.) and your almonds.
The trick to these cookies is when you go to place them on the cookies sheet. They are gooey and messy and can be a bit tricky to place. I typically like using a spoon and "plopping" them on the tray. I have tried rolling them and they don't work out as nicely.
Cook in the oven for 8-10 minutes.
Make sure you take them out when they are light brown and not dark brown as they will become too hard if they are overcooked.
Let cool and enjoy! If you're looking for other recipes, check out our Baking section HERE.
This has been a family favourite of ours for a few years now. This yummy snack is perfect for after school, a special treat in kids lunches, a yummy dessert or is also good for Easter dinner get togethers and especially great for kids Easter parties in their class room as a special treat.
Some call it by other names such as "Bunny Chow" or "Muddy Buddies" or "Puppy Chow" but we liked the name Bunny Food for Easter and my kids say that it tastes like Vanilla Cupcake so it works!
I have to say, this delicious snack was hard to share. Yes, I will admit I might have indulged in it and had to make a second batch the first time I made it! Now I know enough to double the recipe.
This recipe is fairly easy to make, you can either cook the ingredients on the stove or use a microwave and the kids will love being able to help, measure and eat too :)
I have seen other recipes like this where they add peanut butter, mini eggs, pretzels and other items so I guess you could really add anything to this delicious recipe.
Here's what you need to make our version:
- 5 cups of Chex cereal (we used the honey kind)
- 1 cup of white chocolate chips
- 1/4 cup of butter or margarine
- 1 tsp. of vanilla extract
- 1 1/2 cups of icing sugar
- 2 tbsp of French Vanilla Coffee Creamer
1. Measure out cereal in a large bowl. Set aside.
2. Measure white chocolate chips, butter and cream and vanilla extract in a pot stirring frequently as to not burn the ingredients. Set aside and let cool.
3. Pour the ingredients over the cereal. Mix it thoroughly.
4. Try not to eat it just yet ;)
5. Add icing sugar and sprinkles and any other toppings that you like.
I try really hard to set it on my counter and all of us to snack on it, but it literally lasts 5 minutes! I think that it would be super cute in little Easter baskets with some plastic wrap or little baggies with a ribbon and a bunny tag with "Bunny Food" on the label! Don't you?!
Happy making and eating your bunny food! Don't forget to share it ;)
This time of year is so busy and let's be honest, we don't have a ton of time to do hours and hours of baking. This year, my mom and I did our annual baking and I thought I would try a new recipe that turned out AMAZING!
Here's what you need:
- 1 (6 ounce) package Skor English toffee bits
- 1 box of Ritz crackers
- 1 (14 fluid ounce) can Eagle Brand Condensed Milk
- 1 cup chocolate chips or pecans (for topping)
This recipe calls for you to make it in a small 8 or 9" glass pan, but I decided to make it on a cookie sheet and spread it out and was I ever glad I did! They turned out so chewy and gooey good! Here's how to make them:
- Crush the Ritz into fine crumbs and put in mixing bowl.
- Add 3/4 of the Skor bits and the can of Eagle Bran milk.
- Mix well.
- Spray cookie sheet with Pam. Spread mixture onto the cookie sheet.
- Cook at 350 degrees for 8 minutes (no more).
- Sprinkle the remaining Skor bits and whatever topping you choose (I used chocolate chips but not too many of them)
7. Make sure you cool off completely before cutting into squares or they will fall apart.
They are SO yummy! Do you have a favourite recipe? Head on over to our Facebook page and let us know what it is.
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