Coconut Crunch Cookie-Candy

** Recipe from blackjack bake house **

* 1 c. shredded sweetened coconut
* 1/2 cup all-purpose flour
* 2 Tbl. sweet rice flour (see note)
* 1/4 tsp. baking powder
* 1/2 c. butter, cold, cut into small cubes
* 1/2 tsp. kosher salt
* 1/2 c. confectioners' sugar
* 1/3 c. light brown sugar
* 1 Tbl. water
* 1 tsp. vanilla
* 1/2 c. chopped pecans
* 1 c. semi-sweet chocolate chips (or bittersweet, white, vanilla, cherry, etc.)

Preheat oven to 350. Line a baking sheet with foil.  In large bowl, whisk together both flours, baking powder and coconut.  With mixer on low, add butter & beat for about 1 min. Turn mixer on med-low and beat until butter is well blended with dry ingredients & mixture is starting to cream together, about 1-2 min.  Add confectioners' sugar, brown sugar, salt, water & vanilla. Beat just until everything is combined and forms a very soft cookie dough. Stir in chopped pecans.  Drop large spoonfuls of dough evenly across prepared baking sheet. Pat dough out until it forms a 9x13 rectangle.  Bake about 20-22 min, rotating sheet halfway through bake time. Cookie should be golden brown & have just stopped bubbling.  Place pan on cooling rack. Immediately sprinkle chocolate chips evenly across surface. Allow to sit about 3 min. With spatula, smooth melted chocolate across surface of cookie.  Allow cookie to cool completely on pan. When cool, peel cookie from foil and break into pieces.

** Note: I'm always looking for a reason to use sweet rice flour, but if you don't have it on hand, I believe cornstarch can be used in its place.

GF Doughnuts

** Recipe from  Gluten Free Cooking School **

* 1 c. warm water
* 2 envelopes active dry yeast (1.5 Tbsp)
* 1 c. Bob’s Red Mill Gluten Free All Purpose Flour
* 2/3 c. sugar
* 2/3 c. butter, softened (dairy free butter substitutes like Vegan Buttery Sticks or coconut oil would work)
* 3 large eggs
* 2 tsp. vanilla extract
* 1 tsp. salt
* 3.5 c. Bob’s Red Mill Gluten Free All Purpose Flour
* 2 tsp. xanthan gum
* 1/2 gallon of oil (for frying)

Add yeast to the warm water & proof for 5 min. Stir in 1 c. flour, cover bowl with plastic wrap, and let it sit for 30 min. Whisk together sugar, butter, eggs, vanilla, and salt & add it to yeast/flour mix. Add in remaining 3.5 c. of flour & xanthan gum. Mix dough together for several minutes. Dough should be somewhat thick but still soft, not thick enough that you think “this is going to be easy to roll out”, but more like “this dough may be a bit too soft to work with”.  Cover bowl with plastic wrap and let sit in a warm spot for 2 hrs. Then put it in refrigerator for at least 3 hrs, (but up to 16 hours).  Roll out dough to 3/8″ thick. Use a 3″ round cookie/biscuit cutter to cut out doughnut, and then a 1″ hole (or thereabouts) in the middle of each with a floured knife. Re-roll scraps and continue as above until you’ve used all the dough. Let doughnuts rise in a warm place for an hr. Do not cover them – the exterior needs to dry out slightly.  Pour oil into a large deep skillet (or stock pot) and heat it to 375. (If you start oil after doughnuts have risen for 45 min, everything should be ready at the same time.) Carefully drop a few doughnuts into hot oil, being careful not to crowd. When one side has browned nicely (doesn’t take long) flip doughnut over and cook until other side has browned as well. Cut one of the first doughnuts in two to make sure they are completely cooked and adjust your oil temperature as needed.  When doughnuts come out of oil, lay them on a cooling rack or paper towels to drain. Once they’ve cooled just a little bit, roll them in vanilla glaze & set them on a cooling rack.

yield: about 1 1/2 doz.

Vanilla Almond Glaze
* 1 c. confectioner’s sugar
* 2–3 Tbl. water
* 1/4 tsp. vanilla extract
* 1/4 tsp. almond extract
Just stir briskly until all of the ingredients are combined. Make more as needed.

Clean Eating Coconut Lime Oat Bars

** Recipe from The Gracious Pantry **

* 2 c. quick oats, dry, roasted in oven w/o oil for 15-20 min. or until golden brown
* 1 c. peanut butter
* 1/2 c. honey
* 1/2 c. unsweetened apple sauce
* 1 c. unsweetened, dry coconut flakes
* Zest of 2 limes
* Juice of 1 lime

Heat oven to 350.  Combine all ingredients in a large mixing bowl and knead with your hands.
Spread mixture into a 9x13" baking dish. This will take a little patience as the mixture is thick and needs a little “convincing” to smooth itself out. Just keep nudging it across the dish until you have a nice, even spread.  Bake 30-40 min. or until top is golden brown.  Cut into 24 squares and allow to cool before eating (they stay hot for a while!).

Chocolate Chip Cheese Ball

** Recipe from Taste of Home **

* 1 package (8 oz.) cream cheese, softened 
* 1/2 c. butter, softened 
* 1/4 tsp. vanilla extract 
* 3/4 c. powdered sugar 
* 2 Tbl. brown sugar 
* 3/4 c. miniature semisweet chocolate chips 
* 3/4 c. finely chopped pecans 
* Graham crackers (or other cookies)
 
In a large bowl, beat cream cheese, butter & vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover & refrigerate for 2 hrs.  Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hr.  Just before serving, roll ball in pecans. Serve with graham crackers or desired cookies.

Conversation Heart Fudge

** Recipe from Family Fun **

Dark Chocolate Layer:
* 1 1/4 c. semisweet chocolate chips
* 1/2 c. sweetened condensed milk
* dash of salt
White Chocolate Layer:
* 1 1/4 c. white chocolate chips
* 1/2 c. sweetened condensed milk
Other ingredients/materials
*  aluminum foil
* 64 conversation hearts

Line an 8" square pan with foil. Set aside.  In a med-size, micro-safe bowl, combine dark chocolate layer ingredients. Microwave mixture on high at 30-sec. intervals until chocolate is melted (about 1 min.), stirring at each interval. When mixture's smooth, use a spatula to spread it evenly into pan.  In another med-size micro-safe bowl, combine white chocolate layer ingredients. Repeat melting process as described in step 2, but stir at 20-sec. intervals, as white chocolate tends to scorch easily. Spread white chocolate evenly over dark chocolate layer.  While fudge is still warm, use a knife to gently score it into 1" squares, then put a candy heart on top of each square.  Chill fudge uncovered in fridge for at least 2 hrs, or until firm. Lift foil to remove fudge from pan & place whole hunk of fudge on a cutting board. Use a large knife to cut apart squares, then peel off foil from bottom.

Peanut Butter-N-Oatmeal Bars

** Recipe adapted from cooks.com - pictures from ME! **

Bars:
* 4 c. quick oats (use GF if desired)
* 1 c. packed brown sugar
* 3/4 c. melted butter
* 1 tsp. vanilla

Heat oven to 375.  Mix ingredients & evenly press into a greased jelly roll pan.  Bake 15-20 min.  Cool slightly.

Topping:  (If desired!!  Bars are quite good on their own!!)
* 6 oz. butterscotch chips (I used chocolate!)
* 3/4 c. peanut butter (I used chunky!)

Melt & spread on top of bars.  Place pan in fridge & allow topping to set.  Cut into bars. 
** NOTE: even though my topping "set", after it came back to room temp, it was messy. :(  So, I put 2 chocolate sides together & made "sandwiches"!!  :)

Strawberry 2 Ingredient Fudge

** Recipe from Cookies & Cups**

* 1 can of strawberry frosting
* 1 (12 oz.) bag of white chocolate chips

Lightly spray a 9x9" pan with cooking spray.  Over a double boiler, or in the microwave, melt your white chocolate chips.  When chips are melted, remove from heat and stir in your strawberry frosting, evenly.  Spread in your prepared pan and place in fridge to set for 30 minutes.  Cut into squares to serve.  Store in an airtight container for up to a week.

Frozen Hot Chocolate

** Recipe from Picky Palate **

* 2 c. whole milk
* 5 (1.25 oz.) packets of Hot Chocolate mix
* 4 c. ice
* 1 c. heavy cream
* 2 Tbl. granulated sugar
* 1/4 c. mini chocolate chips or grated chocolate

Place milk into blender. Add hot chocolate packets and blend until combined. Add ice and blend until ice is blended into tiny chunks. Pour evenly into 4 glasses on top of plates to catch any dripping frozen hot chocolate.  Whip cream and sugar until whipped cream is formed. Top each glass with whipped cream and sprinkle with mini chocolate chips.

Fluffy (Baked) Cake Donuts

** Recipe from Mom Advice **

* 2 c. all-purpose flour
* 3/4 c. sugar
* 2 tsp. baking powder
* 1/2 tsp. ground cinnamon
* 1 tsp. salt
* 3/4 c. milk
* 2 eggs, beaten
* 1 tsp. vanilla extract
* 2 Tbl. melted butter

For the glaze:
* 1 c. confectioners’ sugar
* 2 Tbl. hot water
* 1/2 tsp. vanilla, butter, or almond extract

Heat oven to 325. Lightly grease a doughnut pan. In a large bowl, mix flour, sugar, baking powder, cinnamon & salt. Stir in milk, eggs, your favorite extract,  and melted butter. Beat together until well blended.  Fill each doughnut cup approximately 3/4 full. Bake 8-10 min, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
To make glaze, blend confectioners’ sugar, hot water & extract in a small bowl. Dip doughnuts in glaze & then in sprinkles.

Apple Pie (in the apple)

** Recipe from Testado, Provado e Aprovado! **

SWEET PIE DOUGH:

* 1/2 c. all purpose flour

* 1/2 c. whole wheat flour

* 1/2 c. corn starch

* 100g butter, cold

* 1 egg

* 1/4 tsp. salt

* 1/4 tsp. baking powder

Put all ingredients in food processor and mix only until it forms a ball. If necessary, add a few drops of cold water. Don't over mix. If you want do do it manually, mix the dry ingredients in a bowl. Add the butter and rub the mixture with your hands until you have a crumbled texture. Add the egg and  mix until it comes together into a ball. If necessary, add a few drops of water. Do not over mix.  Makes enough "tops" for about 8 apples.

 

For EACH apple, you need:

* 1 Tbl. sugar

* 1/2 Tbl. all purpose flour

* 1/4 tsp. powdered cinnamon 

To make "apple pies" - 

Start with the pie dough.   Roll dough between two plastic sheets using chopsticks as guides for an even thickness. Put sheet of dough on a cutting board and place in the fridge while working with the apples.  Wash apples and cut off a "lid" from each one. With the help of a small sharp knife and a small spoon, hollow the apples forming bowls and set the chopped pulp aside. To avoid the apples from getting dark, add a few drops of lemon juice.  Next, peel & dice the lids.  Mix sugar, flour & cinnamon, and sprinkle over the reserved apple pulp. Toss with a spoon and fill the apple bowls.  Remove the dough from the fridge and cut flowers (or desired shape) with a cookie cutter.  Using a straw, poke a few holes in center of flower, to release vapor while baking. 

Carefully place a flower over each apple. Don't try to mold the dough, it will be firm and will break. The heat of the oven will help it form.  Bake at 370°F in a baking pan lined with parchment paper until they are tender and the dough is lightly golden.  Serve warm or cool, lightly sprinkled with powdered sugar.

Peanut Butter Rice Krispy Treat Pralines

** Recipe from Kevin & Amanda **

* 1 1/2 c. white sugar
* 3/4 c. light brown sugar, packed
* 1/2 c. milk
* 6 Tbl. butter
* 1 tsp. vanilla extract
* 1/3 c. peanut butter
* 1 1/2 c. Rice Krispies (GF if desired)

Lay out a large sheet of waxed paper and spray with cooking spray. Make sure to do this before starting to cook the pralines.  Combine the sugars, milk, butter and vanilla extract in a large pot, at least 4 quarts, over med-high heat. When it comes to a boil, stir constantly for 3 min. while mixture is bubbling. In the last 20 sec, stir in peanut butter.  Remove from heat & stir constantly until mixture thickens and becomes creamy and cloudy. Stir in Rice Krispies, then spoon out onto the greased waxed paper.
*For traditional pralines, omit the peanut butter and rice krispies and add 1 1/2 cup chopped pecans to the pot with all the ingredients at the beginning of the recipe.

Avalanche Bars

** Recipe from Cookies & Cups **

* 12 oz. bag of white chocolate chips

* 1/4 c. creamy peanut butter

* 3 c. Rice Krispies

* 1 1/2 c. mini marshmallows

* 1/4 c. mini chocolate chips + 2 Tbl. for garnish.

Lightly grease a 9×9" pan (or 8×8" if you prefer thicker bars).  In microwave-safe bowl, heat white chips on med. power for 1 min.  Stir until chips are melted, heating 30 sec. longer if needed.  Add in peanut butter with melted chips, then add cereal.  Let cool approx. 15–20 min, stirring every 5 min. or so to help cool.  Add marshmallows and chocolate chips; stir to combine.  Dump mixture into prepared pan & spread evenly, pressing lightly with the back of a spoon, but do not compact too much, otherwise they will get hard.  Press remaining chocolate chips into top for garnish.  When bars are completely cooled, cut into squares and enjoy!

Mini Snickers Caramel Cheesecakes

** Recipe from Six Sister's Stuff **

* 2 c. chopped Snickers Bars
* 2 1/2 c. graham cracker crumbs
* 2 Tbl. granulated sugar
* 5 Tbl. melted butter
* 2 - 8oz. packages softened cream cheese
* 1 c. granulated sugar
* 2 eggs
* 1 Tbl. pure vanilla
* 3 Tbl. caramel sauce

**The original recipe suggests making these in a  muffin top pan, but I used a regular muffin tin pan and they worked fine!  If you are using a regular muffin tin, use a little bit less than 1/4 c. when you are pouring the filling into each tin so they don't overflow.**

Preheat oven to 350.  Place chopped Snickers into a bowl, set aside. Place graham crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each section of the muffin pan & press down and up the sides. Bake for 5-6 min, or just until browned. Remove from oven.  In a stand or electric mixer, beat the cream cheese & sugar until smooth and creamy. Add in eggs & vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 min, or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!

Cake Batter Bark

** Recipe from Stephanie Cooks **

* 7 oz. good dark chocolate
* 12 oz. good white chocolate
* 1.5 heaping tsp.  yellow cake mix
* colored sprinkles

Melt the dark chocolate in the microwave, over a double burner, or over low flame. Spread thinly over parchment paper of a silpat.  Cool in the freezer 20 min.  Melt the white chocolate. Add the cake mix, stir well. Spread over the dark. (Do a little bit at a time because it will melt the chocolate and it won't look as pretty.)  Top with rainbow sprinkles. Freeze for 20 more min.  Break into pieces and keep in the refrigerator until you are ready to eat it.

Birthday Cake Fudge

** Recipe from Mrs. Bettie Rocker **

* 3 c. sugar

* 1 1/2 sticks margarine
* 5 oz. can (2/3 c.) evaporated milk
* 12 oz. chopped white chocolate chips
* 7 oz.  jar marshmallow creme
* 3-4 Tbl. yellow cake mix (just the powdered MIX, not batter)
* 1 tsp. vanilla
* blue food coloring
* rainbow sprinkles

Line an 8 or 9" square pan with foil, leaving the ends hanging over the edges of the pan. Spray foil thoroughly with nonstick spray.  Place sugar, margarine, & evaporated milk in a heavy saucepan over med. heat. Bring to a full rolling boil, stirring constantly, and let boil 4 min. Remove from heat.  Add chocolate chips, marshmallow creme, & cake mix, stirring until chocolate chips are melted. Add vanilla & mix well.  Working quickly, pour about 1/3 of the fudge in a bowl and add a few drops of blue food coloring, mixing and adding until you achieve the desired shade. Pour white fudge into prepared pan, spreading evenly. Spoon blue fudge over the top, spacing it out. Using a sharp knife, draw swirls through the blue and white to create a marbled effect. Sprinkle the top generously with rainbow sprinkles before the top sets up.  Let store at room temperature until cool, then place in the refrigerator until firm.

Chewy Granola Bars

** Recipe from Back to the Cutting Board **

Peanut Butter/Chocolate Chip:

* 1/4 – 1/2 c. packed light brown sugar

* 1/4 c. honey

* 2 c. plain granola

* 1 c. rice cereal (Rice Krispies, etc.)

* 1/4 c. semisweet chocolate chips

* 1/4 c. peanut butter chips

Combine honey and butter in a med. saucepan over med-high heat. Stir in brown sugar after butter starts to melt.  Bring mixture to a boil, then lower heat to med-low & simmer until sugar dissolves, about 2 min. Remove saucepan from the heat.  Add granola & cereal into saucepan and fold them into sauce until evenly coated.  Spread mixture into two 9×5" pans or a 9×13" ungreased baking pan and press firmly with a spatula to evenly fill. Sprinkle chocolate & peanut butter chips onto the top of the granola and gently press down.  Let sit for 15-20 min. or until mostly cooled and set; cut into bars.

S'mores Chewy Granola Bars: 
 * 4 Tbl. (1/2 stick) unsalted butter 
* 1/4 – 1/2 c. packed light brown sugar
* 1/4 c. honey 
* 2 c. plain granola 
* 1 c. rice cereal (Rice Krispies, etc.) 
* 2 Tbl. graham cracker crumbs (optional) 
* 1 c. mini marshmallows 
* 1/2 c. semisweet chocolate chips
  
Combine honey and butter in a med. saucepan over med-high heat. Stir in brown sugar after butter starts to melt.  Bring mixture to a boil, then lower heat to med-low & simmer until sugar dissolves, about 2 min. Remove the saucepan from the heat.  Add the granola, cereal & graham cracker crumbs into saucepan and fold into sauce until evenly coated. Very gently fold in marshmallows.  Spread mixture into two 9×5 " pans or a 9×13" ungreased baking pan and press firmly with a spatula to evenly fill. Sprinkle chocolate chips on top of granola and gently press down.  Let sit for 15-20 min. or until mostly cooled and set; cut into bars.

Oatmeal Raisin Chewy Granola Bars:  
* 4 Tbl. (1/2 stick) unsalted butter 
* 1/4 – 1/2 c. packed light brown sugar 
* 1/4 c. honey 
* 1/2 tsp. cinnamon 
* 2 c. plain granola 
* 1 c. rice cereal (Rice Krispies, etc.) 
* 1/2 c. raisins

Combine honey & butter in a med. saucepan over med-high heat. Stir in brown sugar and cinnamon after the butter starts to melt.  Bring mixture to a boil, then lower heat to medium-low and simmer until sugar dissolves, about 2 min. Remove saucepan from heat.  Add granola, rice cereal and raisins into saucepan & fold into sauce until evenly coated.  Spread mixture into two 9×5" pans or a 9×13" ungreased baking pan & press firmly with a spatula to evenly fill.  Let sit for 15-20 min. or until mostly cooled and set; cut into bars.

GF Chocolate Eclairs

** Recipe from Gluten Free Cooking School **

* 8 oz. water
* 1 stick butter
* 1/8 tsp. salt
* 1 Tbl. sugar
* 1 c. (4 oz.) GF flour
* 4 lg. eggs

Filling:
* 1 c. whipping cream
* 1/4 c. sugar
* cocoa powder to taste

** If you want this to be "regular" and not gluten free, just use "regular" flour!!  :)

Heat oven to 425.  Combine water, butter, salt & sugar in a saucepan and bring to a simmer over high heat. Turn heat back to medium & stir in flour; be sure to stir rapidly. The liquids & flour will turn into a dough rather quickly; keep stirring over medium heat for 1-2 min.  Remove pan from heat & run cold water over the base of the pan to cool pan off (don't get the dough wet). Add one egg at a time, stirring each one into the dough quickly. As you add each egg you'll notice that the dough doesn't want to accept the egg easily; keep stirring and the egg will work its way into the dough - then add the next egg.  Scoop the paste into a  zip-top bag with one corner snipped off. Pipe out 4-5" logs onto a parchment lined baking sheet.  Bake 10 min, turn heat back to 350 & bake an additional 20 min.  Take the puffs out and let them cool. While they cool, you can whip up the filling. Pour whipping cream into a chilled bowl. With a whisk or mixer, whip the cream until the cream begins to thicken & lose some of it's shininess. Gradually add in sugar while you continue to beat the cream.  Stop beating when you can pull the whisk or beaters straight up out of the cream & cream forms a small mountain with a bent tip.  Pinch off tip of the eclairs & pipe in the whipped cream using the same pastry bag technique as before. Depending on how evenly you piped out the dough, the hollows in your eclairs may not go all the way through. This problem can easily be solved by wiggling your finger into the hollow through one or both ends. Eat the eclairs right away, or chill in the refrigerator until it's time to serve them.

Cheater Churros

** Recipe from Munchkin Munchies **

* 1 (17.3- oz.) pkg. frozen puff pastry sheets, thawed  (Pkg = 2 sheets: 1 sheet makes 18 churros - 2 will make 36!!)
* 1/4 c. sugar
* 1 tsp. ground cinnamon
* 1/4 c. melted butter

Heat oven to 450.  Unfold & cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1" wide strips.  Place strips on a lightly greased parchment paper-lined baking sheet.  Bake 10 min, or until golden brown.  Meanwhile, combine sugar & cinnamon.  Remove pastry sheets from oven, dip in butter & roll in cinnamon-sugar mixture.  Let stand on a wire rack 5 min, or until dry.

Turtle Crispy Treats

 

** Recipe from Kraft **

* 3 Tbl. butter or margarine

* 1 sq.  unsweetened chocolate

* 1 pkg. (10 oz.)  marshmallows

* 6 c.  cocoa sweetened rice cereal

* 1-1/2 c. caramel bits, divided

* 1 Tbl.  water

* 1/2 c. chopped pecans, toasted  

MICROWAVE butter & chocolate square in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.  ADD cereal & 1 c. caramel bits; mix well. Press onto bottom of 13x9" pan sprayed with cooking spray.  MICROWAVE water & remaining caramel bits in small microwaveable bowl 45 sec.; stir until bits are completely melted. Drizzle over cereal mixture. Sprinkle with nuts; press lightly into cereal mixture to secure. Cool completely before cutting into squares.

Chocolate Cookie Bark

** Recipe from Kraft **

* 2 Tbl. peanut butter

* 1 pkg. (6 sq.) white baking chocolate, melted

* 10 Oreo cookies, coarsely crushed, divided

* 1 pkg. (8 sq.) semi-sweet baking chocolate, melted

ADD peanut butter to white chocolate; mix well. Stir half the crushed cookies into each bowl of melted chocolate. DROP spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife. REFRIGERATE 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.