Thin Mint Gooey Cake Bars

 

Printable Recipe

Thin Mint Gooey Cake Bars
1 box yellow cake mix
1 stick butter, softened
1 large egg
1 cup milk chocolate chips
1 cup Andes Mint pieces
1 can (14 oz) sweetened condensed milk
20 Thin Mint or Grasshopper cookies, broken into pieces

Preheat oven to 350. Line a 9x13 baking dish with foil and spray with cooking spray.

In a large bowl, mix together cake mix, butter, and egg until dough forms. Press dough into the bottom of the prepared baking dish. Top evenly with chocolate chips and Andes mints. Drizzle sweetened condensed milk over the top and top with broken pieces of Thin Mint cookies. Bake for 30-35 minutes, or until baked through. Immediately after removing from oven, take a plastic knife and run it along the edges to loosen. Let cool completely before cutting into squares and serving.

Makes 24 bars

Recipe adapted from Picky Palate

Caramel Apple Cheesecake Bars

This dessert was so delicious! It was like a mixture of cheesecake and apple crisp with a cookie crust. Yum!

Printable Recipe

Caramel Apple Cheesecake Bars

Crust:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 cup butter, softened

Cheesecake Filling:
3 (8 oz) pkgs cream cheese, softened
3/4 cup sugar, plus 2 Tbsp, divided
3 large eggs
1 1/2 tsp vanilla

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Streusel Topping:
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup butter, softened

Drizzle:
1/2 cup caramel topping

Preheat oven to 350. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or 2 forks until mixture is crumbly. Press evenly into a 9x13 baking pan lined with foil. Bake for 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar until smooth. Add eggs, 1 at a time, and vanilla. Mix well. Pour over crust.

In a small bowl, stir together apples, remaining 2 Tbsp sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

In a small bowl, combine all ingredients for the streusel topping. Sprinkle over apples. Bake for 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Refrigerate until ready to serve.

Serves 24

Recipe adapted from The Girl Who Ate Everything

Soft Frosted Pumpkin Spice Cookies

Printable Recipe

Soft Frosted Pumpkin Spice Cookies
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract

Frosting:
1/2 cup butter, softened
1/2 cup cream cheese, softened
2-3 cups powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon

Preheat oven to 350 degrees. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.

In a large bowl, or a bowl of a stand mixer, cream together butter and sugar. Add pumpkin, egg, and vanilla. Mix until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15-20 minutes. Cool completely before frosting.

To make frosting, cream together butter and cream cheese. Slowly add powdered sugar, vanilla, and cinnamon and beat until thick and creamy. Spread on cooled cookies.

Makes 3 dozen cookies

Recipe adapted from: The Baker Chick

Past Recipes:
One year ago: Peanut Butter Truffles
Two years ago: Cream Cheese Chicken and Vegetable Soup
Three years ago: Chocolate Toffee Pie

Reese's Peanut Butter Cup Stuffed Cupcakes

Printable Recipe

Reese's Peanut Butter Cup Stuffed Cupcakes

Cupcakes:
1 Devil's food cake mix
1 box (5.9 oz) chocolate pudding mix
1 cup light sour cream
1 cup vegetable oil
4 eggs
1/2 cup water
2 tsp vanilla
Mini Reese's Peanut Butter Cups

Frosting:
1 cup butter, softened
1/2 cup creamy peanut butter
4 cups powdered sugar
5 tsp milk

Preheat oven to 350. Place 24 cupcake liners in muffin tins. Combine all of the cupcake ingredients except for the peanut butter cups and beat until combined. Scoop into muffin tins. Unwrap mini Reese's and push one down into each cupcake. Bake for 18 minutes. Cool completely before frosting.

To make frosting, beat together butter, peanut butter, powdered sugar, and milk. Frost cupcakes and top with an additional peanut butter cup, if desired.

Recipe adapted from Crazy Little Projects

Past Recipes:
One year ago: Grasshopper Mint Chocolate Bark
Two years ago: Pumpkin Cake Bars with Cream Cheese Frosting
Three years ago: Za Zoom Meatballs

S'more Pudding Cookies

Printable Recipe

S'more Pudding Cookies
3/4 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 (3.4 oz) box instant vanilla pudding (dry)
2 eggs
1 tsp vanilla
3 sheets graham crackers (finely crushed)
1 tsp baking soda
2 cups flour
2/3 cup mini marshmallows
1 cup chocolate chips (semi-sweet or milk)

Cream together butter and sugars. Add the pudding mix and beat until well incorporated. Add the eggs and vanilla and beat until well blended.

In a small bowl, stir together graham crackers crumbs, baking soda, and flour. Add the dry ingredients to the wet ingredients and beat until well mixed.

Stir in the chocolate chips and mini marshmallows until evenly mixed in.

Drop a tablespoonful amount of dough onto a baking sheet. Bake at 350 for 8-10 minutes. Do not overbake.

Recipe adapted from Chef In Training.

Past Recipes:
One year ago: Slow Cooker Cream Cheese Chili
Two years ago: Tomatillo Chicken Soup
Three years ago: Nachos

Reese's Pieces Peanut Butter Blondies

Printable Recipe

Reese's Pieces Peanut Butter Blondies
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups light brown sugar
2 eggs
4 tsp vanilla extract
1/2 cup peanut butter (creamy or crunchy)
1 1/2 cups Reese's Pieces

Preheat oven to 350. Line a 9x13 baking pan with foil and spray with cooking spray. In a small bowl, combine flour, baking powder, and salt; set aside. In a large bowl, beat together butter and brown sugar until smooth. Add eggs, vanilla, and peanut butter and beat until well combined. Add the flour mixture and stir until just combined. Fold in the Reese's Pieces. Pour the batter into prepared baking pan. Press down evenly. Bake for 30-35 minutes, or until toothpick comes out clean. Let cool completely before cutting into squares.

Makes 24 bars

Recipe adapted from Six Sisters Stuff

Past Recipes:
One year ago: Chicken Cordon Bleu Florentine Casserole
Two years ago: Southwestern Chicken Soup
Three years ago: Chicken and Black Bean Burritos

White Chocolate S'mores Gooey Cake Bars

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

White Chocolate S'mores Gooey Cake Bars

Cookies and Cream Popcorn

This is a perfect family night treat. It's so sweet and delicious!

Printable Recipe

Cookies and Cream Popcorn

1 bag of popped popcorn or 8 cups of air popped popcorn

12 Oreos, crushed

6 oz vanilla candy melts

Mix the popcorn and Oreos together in a large bowl. Melt the candy melts in the microwave at 30 second intervals until melted. Drizzle half of the candy melts over the popcorn and use a rubber spatula to mix well. Add remaining candy melts and toss mixture gently for about a minute. Spread popcorn onto a large sheet of wax paper and cool completely, about 20 minutes. Store in an airtight container.

Recipe adapted from Erica's Sweet Tooth 

Past Recipes:

One year ago: Glazed Muffins
Two years ago: Chicken and Black Bean Quesadillas
Three years ago: Easy Ice Cream Cake

Congo Bars

I love cookies but sometimes I don't feel like taking the time to make them. That's what I love about these bars. You get the same great taste of a cookie but it's a bar instead! It's so much easier and just as delicious! The great thing about this recipe is you can add whatever ingredients you like. I used milk chocolate chips and m&ms but you can pretty much use anything. The possibilities are endless.

Printable Recipe

Congo Bars
2 3/4 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter, softened
1 lb light brown sugar
3 eggs
1 tsp vanilla
1 cup chocolate chips (any variety)

Preheat oven to 350. Line a 9x13 baking pan with foil and spray with cooking spray.

In a large bowl, sift together flour, baking powder, and salt. Set aside.

In a bowl of a stand mixer, mix together brown sugar and softened butter until blended. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix. Add flour mixture and mix until combined. Stir in chocolate chips. Pour into prepared 9x13 baking pan.

Bake for 30 minutes or until the top is golden brown. Cool completely. Remove foil from pan, cut into squares, and enjoy!

Makes 24 bars

Recipe adapted from Bakerella

Past Recipes:
One year ago: Monterey Chicken
Two years ago: Grilled Chicken with Roasted Garlic Oregano Vinaigrette and Fingerling Potatoes
Three years ago: Chicken Poppy Seed Salad

Cookies and Cream Chocolate Cake Bars

I love anything with Oreos! These bars were so gooey and delicious!

Printable Recipe

Cookies and Cream Chocolate Cake Bars
1 Devils food cake mix
1 stick unsalted butter, softened
1 large egg
1 1/2 cups chocolate chips
14 oz can sweetened condensed milk
14 Oreo cookies, broken into bite size pieces

Preheat oven to 350. Line a 9x13 baking pan with foil and spray with cooking spray.

In a large bowl, combine cake mix, butter, and egg and mix well. Press into prepared baking pan. Top with broken Oreo pieces.

Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-26 minutes, or until cooked through. (It will still look pretty gooey) Remove from oven.

After 5 minutes of cooling, run a plastic knife around the edges to loosen. Let cool completely, remove foil from pan, and cut into squares.

Makes 24 bars

Recipe adapted from Picky Palate

Past Recipes:
One year ago: Honey, Lemon, and Rosemary Grilled Chicken
Two years ago: Penne with Chicken and Pesto
Three years ago: Chicken Enchiladas

Chocolate Marshmallow Brownies

Printable Recipe

Chocolate Marshmallow Brownies
1 cup butter (2 sticks), softened
2 cups sugar
1/3 cup cocoa powder
4 eggs
1 1/2 cups flour
1 tsp salt
2 tsp vanilla
1 (10 oz pkg) mini marshmallows

Frosting:
1/2 cup butter (1 stick), softened
1/4 cup milk
1-2 tsp vanilla
3 Tbsp cocoa powder
2-3 cups powdered sugar

Preheat oven to 350. Beat together butter, sugar, and cocoa powder. Add eggs, one at a time, mixing well after each addition. Add flour, salt, and vanilla and mix well. Spread onto a large greased cookie sheet. Bake for 22-25 minutes or until cooked through. Remove from oven and top with marshmallows. Return to oven for 3 minutes until marshmallows and soft and puffy. Cool completely before frosting.

To make frosting, mix together all ingredients until smooth. Spread over cooled brownies.

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Grasshopper Mint Cookies
Two years ago: Chocolate Mousse Cake
Three years ago: Cobb Salad with Bleu Cheese

Lego Cake

This weekend my Lego-obsessed son had a Lego birthday party with his friends. It was a little crazy with 14 nine year olds but they had a blast! I made this cute Lego cake for his party. I've seen a few different ways to make a Lego cake but most of them involve cutting the cake into different pieces. I'm just not very good at baking, cutting, and then frosting so I decided to do it this way. It was super easy and it was a huge hit with the kids.

Lego Cake
1 cake mix or cake recipe
4-5 cups frosting
food coloring
6 Oreo cookies

Grease and flour an 8x8 baking dish and a bread loaf pan. Prepare cake mix or cake recipe. Divide evenly between baking pans. Bake according to directions until toothpick comes out clean (it will probably take about 30 minutes). Cool completely and remove from pans.

After preparing frosting, divide it in half and mix desired food coloring in each half. Frost each cake. Generously coat each Oreo cookie with frosting and place on cake. Smooth frosting to make it even.

Past Recipes:
One year ago: Biscuits and Gravy
Two years ago: Dutch Oven Chicken and Potatoes
Three years ago: Spaghetti Casserole

Grasshopper Cupcakes

For our young women's activity last week we did Cupcake Wars. I provided cake mixes for them to chose from. I also provided a bunch of random ingredients that they could chose from like cookies, candy, fruit. They were required to pick at least two ingredients to incorporate into their cupcakes. We split them into two teams. Half of them stayed at my house and the other half went over to another leader's house to bake. When we were finished, we had judges pick the best cupcake. It was a lot of fun! When I tasted this cupcake that the girls made, I thought it was one of the best cupcakes I have ever had. So I decided to share the recipe. I think I'm definitely going to make this again. Who knew a bunch of Mia Maids could create a cupcake so delicious?

Printable Recipe

Grasshopper Cupcakes
1 devils food cake mix
ingredients on the back of the box (eggs, water, oil)
1 package grasshopper cookies

Prepare cake mix as directed on the package. Line 2 muffin tins with cupcake liners. Place a grasshopper cookie at the bottom of each liner. Place remaining cookies in a large ziploc bag and crush with a rolling pin. Pour crushed cookies in cake batter and stir to combine. Divide evenly among cupcake liners. Bake according to directions on the package. (I had to bake mine about 5 minutes longer.) Let cool before frosting.

Frosting:
6 Tbsp butter, softened
4 cups powdered sugar
1/4 cup milk
1 tsp vanilla
Hershey's chocolate bar for garnish

To make frosting, beat butter on medium speed until smooth. Gradually add 1 cup of the powdered sugar, mixing well. Beat in milk and vanilla. Gradually beat in remaining sugar. Frost cooled cupcakes. Grate chocolate shavings on top of cupcakes.

Past Recipes:
One year ago: Chocolate Cake
Two years ago: Oreo Cupcakes
Three years ago: Chocolate Chip Toffee Bars

Nail Polish Bites

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Nail Polish Bites

Oreo Rice Krispie Treats

Printable Recipe

Oreo Rice Krispie Treats
6 cups rice krispie cereal
20 Oreo cookies, chopped
5 cups mini marshmallows
3 Tbsp butter
white chocolate for drizzle

Spray a 9x13 baking dish with cooking spray. In a large bowl, combine rice krispies and oreos. Place marshmallows and butter in a medium saucepan. Heat over medium heat until melted, stirring constantly. Pour marshmallow mixture over cereal and oreos. Use a spatula sprayed with cooking spray to mix together. Spread into the baking dish. Press down. Let sit until completely cooled. Drizzle white chocolate over rice krispie treats and let set before cutting into squares.

Recipe adapted from Chef in Training

Past Recipes:
One year ago: Potato Pepperjack Soup
Two years ago: Sesame Shrimp Stir-Fry
Three years ago: Chicken Tortellini Bake

Oreo Pudding Poke Cake

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Oreo Pudding Poke Cake

Strawberry Cupcakes

My baby girl turned 3 this week! I know... it's so sad. My baby is growing up. When I asked her what she wanted for her birthday, she said, "Pink cu-cakes and a pwesent!" She's so hard to please :):) I made these strawberry cupcakes for her and they were delicious! They were mini cupcakes so they were perfect for my tiny little girl. And did I mention they're my new favorite cupcake? They kind of tasted like strawberry shortcake in a cupcake. Yum!

Printable Recipe

Strawberry Cupcakes
1 lb strawberries, washed and hulled
1/4 cup water
1 box white cake mix
3 egg whites
1/3 cup canola oil

frosting:
8 oz cream cheese, at room temperature
4 Tbsp butter, at room temperature
4- 4 1/2 cups powdered sugar
1/4 cup reserved strawberry puree

Preheat oven to 350. Line 2 24-count mini muffin tins with cupcake liners.

Reserve about 10 small strawberries for garnish. Place remaining strawberries in a blender with the water. Puree until smooth. This should equal 1 3/4 cups. If not, add enough water to equal that amount. Set aside 1/4 cup of the puree for the frosting.

Beat together cake mix, egg whites, canola oil, and 1 1/2 cups strawberry puree for 2 minutes or until mixed well. Fill muffin tins about 3/4 of the way full. Bake for 8-12 minutes or until golden and toothpick is inserted and comes out clean. Cool completely before frosting.

To make frosting, beat together cream cheese and butter. Add powdered sugar and strawberry puree. Mix on low for 1 minute. Increase speed to medium and beat until fluffy, about 30 seconds. Frost cupcakes and place in refrigerator. Cut each reserved strawberries into about 5 slices. Place strawberry slices on top of cupcakes.

Makes about 48 mini cupcakes

Recipe adapted from Sandra Lee and Delish

Past Recipes:
One year ago: Vanilla Cake with White Chocolate Buttercream Frosting
Two years ago: Butterfly Cake
Three years ago: Porcupine Meatballs

M&M Coconut Blondies

I made these yummy bars for Valentine's Day but you could make them any time. Just use different colored M&Ms and they're perfect for any time of the year.

Printable Recipe

M&M Coconut Blondies
10 Tbsp unsalted butter
1 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
1/4 tsp salt
1 1/4 cups all-purpose flour
1 1/4 cups sweetened flaked coconut
1 1/4 cups M&Ms
extra M&Ms

Preheat oven to 350. Line an 8x8 baking dish with foil and spray with cooking spray.

Heat butter in a small saucepan over medium heat until it browns and starts to smell nutty. (Do not let it burn.) Let the butter cool until just barely warm.

In a large mixing bowl, combine browned butter and sugars. With a wooden spoon, stir in egg, vanilla, and salt. Stir in flour, coconut, and M&Ms until mixed well.

Pour the batter in prepared pan and smooth on top. Sprinkle additional M&Ms on top. Bake for 25-30 minutes. Let cool before cutting into squares.

Makes 16 bars

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Red Velvet Brownies with White Chocolate Buttercream Frosting
Two years ago: Sesame-Grilled Asparagus Rafts
Three years ago: Crock Pot Chicken

White Chocolate Snickerdoodle Blondies

This recipe has been moved to The Traveling Circus.

Click here for the recipe.

White Chocolate Snickerdoodle Blondies

Cookies and Cream Fudge

Printable Recipe

Cookies and Cream Fudge
3 cups granulated sugar
3/4 cup butter
2/3 cup (5 oz can) evaporated milk
2 cups (12 oz pkg) white chocolate chips
1 jar (7 oz) marshmallow creme
1/2 cup finely crushed Oreo cookies
1 tsp vanilla extract
1 cup crumbled Oreo cookies

Line a 9-inch square pan with foil. Combine sugar, butter, and evaporated milk in a medium, heavy-duty saucepan. Bring to a rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. Stir in chocolate chips, marshmallow creme, finely crushed cookies, and vanilla. Pour into prepared pan. Sprinkle crumbled cookies on top. Using a knife, gently swirl cookies into fudge without touching the bottom of the pan. Refrigerate for at least 1 hour. Lift foil out of pan and cut into squares. Store in an airtight container in refrigerator.

Recipe source: Very Best Baking

Past Recipes:
One year ago: Spiced Pumpkin Cupcakes
Two years ago: Homemade Caramels