Triple-Chocolate Cranberry Oatmeal Cookies

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

1/2 cup sugar

1/2 cup (packed) golden brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup old-fashioned oats

1/2 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup white chocolate chips

1/2 cup coarsely chopped fresh or frozen cranberries

2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Directions:

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Ambrosia Macaroons

Southerners love ambrosia, a mélange of sliced juicy-sweet oranges and grated coconut. The sweet salad has been a part of southern Christmas traditions for the better part of two centuries, and it was fun to use the coconut-orange combo in a new way. Add some finely grated orange peel to classic coconut macaroons, then drizzle the cookies with bittersweet chocolate for a festive finish!

Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup sugar

1/8 teaspoon salt

2 teaspoons finely grated orange peel

3 large eggs

24 ounces sweetened flaked coconut (about 6 cups firmly packed)

6 ounces bittersweet chocolate, melted

Directions:

Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.

Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.

Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.

Festive Halloween Layer Cake

Ingredients

1 cup butter, softened

2 cups sugar

4 eggs

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup baking cocoa

1/4 cup water

1/2 teaspoon vanilla extract

1/2 teaspoon orange extract

1 tablespoon grated orange peel

10 drops yellow food coloring

6 drops red food coloring

FROSTING:

3 packages (3 ounces each) cream cheese, softened

5-3/4 cups confectioners' sugar

2 tablespoons milk

8 drops yellow food coloring

6 drops red food coloring

GLAZE:

3 ounces semisweet chocolate

1/3 cup heavy whipping cream

Candy corn for garnish

Directions

In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Combine cocoa, water and vanilla; stir in 2 cups cake batter. Pour into a greased and floured 9-in. round baking pan. Add orange extract, peel and food coloring to remaining batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks. 

In a bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of each.

Microwave chocolate and cream on high 1-1/2 minutes or, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn. Yield: 12-16 servings.

Peanut Butter Pretzel Pumpkins for Halloween

Cute Peanut Butter Pretzel Pumpkins

Ingredients:

1 cup creamy peanut butter

2 tbsp butter, at room temperature

1 cup powdered sugar

3/4 cup brown sugar

1/2 tsp pumpkin pie spice

1 bag mini pretzels

1 bag orange candy melts

Mini chocolate chips (if desired for decorating)

Directions:

- In the bowl of an electric mixer beat together the peanut butter and butter until smooth. 

- Add the sugars and pumpkin pie spice and beat until well incorporated.

- Measure out about a tsp of the peanut butter mixture out and roll it into a ball with your hands.

- Sandwich the ball in between 2 pretzels and set aside on a wax or parchment paper-lined cookie sheet.

- Continue making sandwiches until all of the peanut butter mixture is used.  Transfer the cookie sheet to the refrigerator and chill for about an hour.

- Break pieces of pretzels for stems and set aside. 

- After an hour, transfer the orange candy melts to a microwave safe bowl and microwave on 1/2 power for 30 seconds at a time, mixing well between each interval.  Continue until completely melted and smooth.

- Dunk each sandwich into the chocolate, using a fork to retrieve it.  Tap the fork on the edge of the bowl to help remove excess chocolate.  Transfer pumpkin to the cookie sheet to set.

-  Add the pretzel stems to the top of the pumpkins and if you're adding jack-o-lantern features, gently press the chocolate chips into the chocolate coating before it has set completely.

- When all the pumpkins are dipped, transfer the cookie sheet to the fridge until ready to serve. 

5 Simple & Quick Microwave Made Indulgences

Click titles for recipes.

5. Chocolate Covered Reese’s Rice Krispie Treats

4. Salted Almond Brittle 

3. Two Minute Chocolate Raspberry Cake

2. Peanut Butter Popcorn Fudge

1. Cinnamon Roll Mug Cake

No-Bake Chocolate, Peanut Butter & Oatmeal Cookie

You don't even realize how excited you are right now. That's because you're still in awe drooling over this chocolate-y, peanut buttery deliciousness. Yes, they really are as easy to make as they sound. No, do not hesitate to make them. : )

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

Yield: 2 to 3 dozen cookies

Prep Time: 10 minutes | Cooling Time: 30 minutes

Ingredients:

½ cup (1 stick) butter

2 cups granulated sugar

½ cup milk

4 tablespoons cocoa powder

½ cup peanut butter

2 teaspoons vanilla extract

3 cups quick-cooking oats

Directions:

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool until set.

Peanut Butter Pretzel Bites

Salty and sweet.  Crunchy and melt-in-your-mouth.   Peanut butter and chocolate.  Dangerous and delicious (you know what I mean).  One little bite, so much to experience.  Why did I wait so long to give these a try?  A perfect treat to share with a large group of people that you love a whole lot, or to share with yourself on a self-indulgent sweats and sofa sorta day.  

Yield 60 – 80 pretzel bites

Ingredients

1 cup creamy peanut butter

2 tbsp softened butter

1/2 cup powdered sugar (maybe more)

3/4 cup brown sugar (maybe more)

Pretzels

1 bag  semi-sweet chocolate chips

Directions

Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer.  Add the sugars and mix to combine.  At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go.  If not, add a little more of each sugar until you reach a consistency that is easy to roll (I used about 3/4 cup of each sugar).

Use a teaspoon measure to scoop the filling.  Roll each portion into a small ball, then sandwich them between two whole pretzels.  When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.  Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate.  Return to the tray and repeat with remaining sandwiches.  When all are dipped, return the tray to the freezer to set up completely.  Store the sandwiches in the refrigerator until serving time.

Turtle Brownies

Rich and fudgy chocolate brownies topped with caramel and toasted pecans.

Ingredients

• 1 cup heavy cream
• 1/2 cup water
• 3 1/2 cups sugar
• 4 tablespoons light corn syrup
• 1/2 cup sour cream
• 1 1/2 sticks unsalted butter
• 3 ounces unsweetened chocolate, roughly chopped
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon kosher salt

Instructions

1. To make the caramel sauce, heat the cream in a small saucepan over medium-low heat, just until small bubbles form around the edges.
2. Meanwhile, combine the water, 2 cups of sugar, and corn syrup in a medium saucepan over high heat, stirring until the sugar dissolves. Bring to a boil and cook for 6 to 8 minutes, until a candy thermometer registers 350°F and the mixture is a deep amber color. Remove from the heat and let cool for 1 minute. Add the cream and stir until combined. Whisk in the sour cream. Set aside and let cool to room temperature.
3. To make the brownies, preheat the oven to 375°F. Line a 9-inch square baking dish with parchment paper.
4. Melt the butter and chocolate in the top of a double boiler placed over simmering water, stirring until smooth and completely melted.
5. Meanwhile, whisk together the eggs, remaining 1 1/2 cups of sugar, and vanilla in a large bowl. Whisk together the flour and salt in another bowl. Add the melted chocolate to the egg mixture and whisk to combine. Gently fold in the flour.
6. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick comes out clean. Remove from the oven and let cool completely on a wire rack. Pour the cooled caramel sauce over the brownies and spread to cover. Chill the brownies in the refrigerator for at least 2 hours before cutting.

Millionaire's Bars (Salted Caramel Chocolate Shortbread Bars)

Millionaire's Bars

Makes about 3 dozen bars

Ingredients 

For the shortbread: 

2 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

1 cup unsalted butter, room temperature

1/2 cup sugar

For the caramel: 

1 cup unsalted butter, cut into pieces

1 cup sugar

4 tbsp light corn syrup

2 (14 oz) cans sweetened condensed milk

For the chocolate: 

8 oz semisweet chocolate, finely chopped

1 tsp light corn syrup

1/2 cup unsalted butter, cut into pieces

fleur de sel or sea salt for sprinkling

Directions

To make the shortbread, preheat the oven to 325.  Line a 9x13-inch baking pan with parchment paper.  In a small bowl, combine the flour, baking powder and salt.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.  With the mixer on low speed, blend in the flour mix until just incorporated.  Transfer the dough to the prepared baking pan and press into an even layer.  Bake for 15-18 minutes or until golden.  Transfer the pan to a wire rack to cool completely.

For the caramel, combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan over medium heat.  Heat, stirring occasionally, until the butter is melted.  Increase the heat to medium-high and bring to a boil.  Reduce the heat to a simmer, stirring constantly.  Continue simmering and stirring until the mix turns an amber color and thickens a bit.  Pour over the shortbread layer as evenly as possible, and allow to cool completely and set by chilling in the fridge for a few hours or overnight.

For the chocolate layer, in a double boiler, combine the chocolate, corn syrup, and butter over simmering water.  Heat, stirring occasionally, until the chocolate is fully melted and the mixture is smooth,  Pour evenly over the caramel layer and use an offset spatula to smooth it out.  Allow to cool for a minute or two and then sprinkle on the fleur de sel.  Chill, covered, until ready to slice or serve.

Chocolate Dipped Strawberries: Red, White, & Blue

Variously known as the Fourth of July and Independence Day, July 4th has been a federal holiday in the United States since 1941, but the tradition of Independence Day celebrations goes back to the 18th century and the American Revolution (1775-83). In June 1776, representatives of the 13 colonies then fighting in the revolutionary struggle weighed a resolution that would declare their independence from Great Britain. On July 2nd, the Continental Congress voted in favor of independence, and two days later its delegates adopted the Declaration of Independence, a historic document drafted by Thomas Jefferson. From 1776 until the present day, July 4th has been celebrated as the birth of American independence, with typical festivities ranging from fireworks, parades and concerts to more casual family gatherings and barbecues.

With that being said, do you know what you're serving for your Independence Day celebration?  Stay tuned for daily All-American recipes up until July 4th here at Yum In My Tum.  Up first, strawberries dipped in white chocolate and drizzled with blue syrup courtesy of Life Tastes Like Food. 

Ingredients:

1 pound of ripe strawberries

1 bag of white chocolate candy melts (or a bag of white chocolate chips)

1 cup of confectioner’s sugar

1 tablespoon of milk

1 tablespoon of light corn syrup

Blue food coloring

Wax paper

Directions:

Wash and completely dry the strawberries. In a pot, simmer 1-2 inches of water and place a glass or metal bowl on top of the pot to create a double boiler. Slowly melt half a bag of the candy melts. When the melts are completely melted, remove from heat, add the second half of the candy melts, and incorporate until smooth. If the mixture has cooled down too much to melt everything nicely, simmer the pot of water again and let everything warm up a little bit.

Once the white chocolate is completed melted, dip strawberries about 3/4 of the way and then set on a baking sheet lined with waxed paper for chocolate to harden. After you’ve dipped all the strawberries, in a separate bowl, mix together the confectioner’s sugar, corn syrup and milk. Then add as much blue food coloring (two drops at at time) to get the right shade of blue you want. If you want a thicker icing, use less milk. And if you want a thinner icing, add more milk.

Then spoon icing into a piping bag (I used a ziplock bag). If you are using a ziplock bag, cut a very small hole in the corner. Once the chocolate on the strawberries is completely hardened, drizzle the icing back and forth on the strawberries until about half of the white chocolate area is covered. If it’s easier, hold the strawberry by the stem/top as you drizzle so you can rotate it easily to make smoother lines. Let the icing set, then grab one for yourself, take a big bite, and enjoy!

Earth Day Chocolate Peanut Butter Cups

Hi everyone.  I know I up and disappeared for a while, but it’s okay because I’m back now!  Since my last post, the freezing temps and snow have finally gone with the arrival of Spring.  I’ve come to realize, my least favorite season is Winter.  It’s nice around Christmas, but that’s all I can take. 

So, I’ve been submerged in lots of different projects lately.  Spring cleaning is actually something that’s fun for me.  Out with the old, in with the new, and by new I mean a fresh coat of paint, a DIY-ed marble tiled top coffee table, and bright handmade décor.  I’ve also just started building a patio on the rear side of the house. 

Anyways, as you may or may not know, Earth Day is April 22.  More than one billion people around the world will participate in the One Billion Acts Of Green campaign and express their appreciation for our great planet.  Attend a local Earth Day event to help Mobilize the Earth and demand protection & change. Together, we can make it happen.  

Not only will I attend an event, but i'll be baking up some earth day treats.  I found this recipe on Spabettie.  Who doesn't love peanut butter cups?  First, I thought I'd just make some round sugar cookies and ice them to look like Earth, but then I found a more creative recipe that seemed to be calling my name.  Then again, when aren't peanut butter cups begging me to eat them?  I've never made a peanut butter cup at home before, but it's never too late to start trying new things. 

 Let me just tell you, these turned out amazingly.  I only made a few of them and I didn't decorate them to look like Earth, but they tasted decadent all the same.  I just wanted to test out the recipe before I made them for my Earth Day party guests.  After trying these, I'm not so sure I want to buy store bought ever again!

Earth Day Chocolate Peanut Butter Cups

makes 12-14 depending on wrapper size

1 bag chocolate chips (trader joes dairy free)

1 bag white chocolate chips (vegansweets)

1/2 cup peanut butter

food color (seelect is vegan + gluten free)

Melt chocolate in double boiler or microwave. Fill candy cups 1/3 full, coating the insides of the wrapper to the top. Cool in fridge until set. Spread a spoonful of peanut butter almost to the edge of the wrapper. Melt white chocolate, reserving 1/3 for final step. Pour white chocolate over peanut butter layer, smoothing and covering completely. Return to fridge to cool. Separate remaining white chocolate into two bowls, coloring one green and one blue. For the last layer, swirl greens and blues to make earth shapes.

Chocolate Almond Bark

AllRecipes

Ingredients

1/2 cup chopped almonds

2 cups milk chocolate chips

1 tablespoon shortening

 

Directions

Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.

In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

Chocolate-Filled Crescents

A Pillsbury Recipe

Ingredients

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls

1/2 cup mini chocolate chips

Powdered sugar, if desired

 Directions

Heat oven to 350 degrees F. Separate dough into 8 triangles.  

Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.

Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

White Chocolate & Cranberry Cookies

Ellie loves, loves, loves these cookies! 

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Ingredients

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1 tablespoon brandy

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

3/4 cup white chocolate chips

1 cup dried cranberries

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.