You don’t need a mix to make these soft and buttery chocolate chip cookies that taste like a sprinkle-filled piece of cake!
If you’re anything like me, you’re obsessed with freshly baked chocolate chip cookies. Obsessed. Could you tell? I like my cookies a little crispy and golden around the edges, soft and chewy in the middle, and PACKED with chocolate.
I also LOVE funfetti cake. Which is why I created this cake batter-cookie hybrid with lots of chocolate, sprinkles, and that buttery golden yellow cake taste (without using a cake mix).
What gives us that cake batter taste without the cake mix?
Three simple extracts that, when combined, become a magical funfetti taste twin. Vanilla extract, almond extract, and butter extract (you can find all three of these at virtually any grocery store) all come together in this recipe to create cookies that taste just like cake batter.
If you’re not a fan of almond extract, have no fear. It won’t stand out on it’s own at all.
An easy recipe for gooey rice krispie treats with M&MS and a white chocolate drizzle.
Since the beginning of summer vacation, my kids and I have been on a major rice krispie treat kick. We buy the mega box at Sam’s club, and lasts us about a week (although, I suspect my husband is going through them faster than the kids are).
Basically, we really heart rice krispie treats.
And this is the MacDaddy recipe of them all. Insane gooey-ness. M&Ms. And a white chocolate drizzle on top. This is my hands down favorite rice krispie treat of all time (and that includes, Biscoff RKT, Toasted Marshmallow RKT, and Butterfinger Butterscotch RKT— all of which are hard to beat).
There is something about this flavor and texture combo that is just so right, know what I mean?
If you like rice krispie treats, you are going to flip for these! Added bonus: *NO BAKING*
Because it is waaaaaaaaaay too hot for that nonsense. Turn off the oven and dig into these instead! Woot!
This quick and easy mousse looks fancy, but it’s actually SO quick and easy to make!
This easy version of mousse has long since been one of my favorite go-to desserts. Not only is it delicious, but it’s super duper quick and easy, cheap, fairly diet friendly, and really versatile. There are so many different ways to make it! Plus, I almost always have all the ingredients on hand, so it’s a great recipe to keep in your back pocket for dessert in a pinch.
If that’s not a win all over, then I don’t know what is!
The ingredient list is pretty simple. And really short.
Instant pudding mix (white chocolate flavored for this snickerdoodle variation).
Fat free milk.
8 ounces Cool Whip.
And for this version you’ll also need cinnamon, white chocolate, and (optional) snickerdoodle cookies.
Crunchy, creamy, sweet and peanut butter-y popcorn. Ready in under 30 minutes, and you won’t be able to put it down!
I’ve obviously been in the mood for snacking lately. I don’t know if it’s me trying to prepare lots of Super Bowl recipes, or if it’s just the fact that I’ve been dieting for 19 days a billion years.
(How are your New Year’s eating resolutions going? Still going strong?)
Either way, munchies have been on the brain, because the past two weeks of recipes have included 2 snack mixes and 2 dips, plus today’s popcorn and yet another dip recipe tomorrow. ????
Today’s popcorn is one of my favorites from the book, Peanut Butter Chocolate Chip Popcorn (on page 75)! This is one of my most used go-to recipes for a quick and easy popcorn treat that can be packaged for giving away or for entertaining guests.
This Ultimate Peanut Butter Popcorn recipe is a slight variation on the chocolate chip version in my book. Beyond creamy peanut butter and white chocolate, this version is also stuffed with lots of Oreos (is there a more heavenly combination than Oreos and PB?), Reese’s Pieces, and a chocolate-y drizzle.
As I always do when making any sort of chocolate-coated confection that will be eaten with hands, I used Ghirardelli Candy Melts (NOT white chocolate chips). I’ve sang the praises of this much loved ingredient over and over again. But in case you’ve missed my soap box spiel on candy melts, here’s the gist:
Yes, I know we all love REAL chocolate chips the best. But candy melts will work SO MUCH BETTER in candy making and coating, because they are made specifically to melt well. They melt smoothly and quickly without seizing, they coat better than normal chocolate, they cool and harden quickly, and the hardened coating won’t melt all over your hands when handling.
Just use the melts please (available at Target, Walmart, Michaels, and other stores).
Rant over. ????
And you might also remember me saying this before, but it bears repeating: I LOVE this Boom Chicka Pop (found at Target) for my popcorn munch mixes!
It’s sweet and crunchy, with a sugary shell that protects the kernels from any sort of moisture from the chocolate. And it’s just overall perfection.
Of course, you can always use microwave popcorn or air popped (which has always been my preferred method in the past, I melted through TWO poppers when I was writing the book!). Your choice. But if you can get your hands on some bagged kettle corn, you’ll save a little time plus add some sweet crunch to every delectable bite.
So… wanna see how easy it is to make this??? (Say yes! Say yes!)
I made another video for you!!! I’m brand new to the video-making thing, so I don’t have many under my belt yet. But I’d say this one is already a big improvement from the first, and I’ve been SO excited to share it with you.
I hope you like it!
What did you think? My brother and I have been working so hard on making more videos for you, and I can’t wait for you guys to see them.
For now, I hope you fall in love with the Peanut Butter Popcorn as much as I have. It’s perfect for a quick, last minute treat and completely addictive. For a fun variation, try adding M&Ms, PB cups, Nutter Butter cookies, or miniature marshmallows! Just to name a few ????.