99 Flavors of Muddy Buddies: #1 Fruity Pebble Muddy Buddies

For some bizarre reason, I have not had muddy buddies, aka puppy chow in years.  Many years.  Then I happened to buy a bag of the pre-made stuff at the grocery store because it was buy one get one free.  I thought they’d be a good snack for my daughter’s school lunches since she’s had to eliminate some other snacks due to getting braces.  Well, she thought the muddy buddies were awesome and suggested we make some different flavors at home.  Thus, the beginning of 99 flavors of muddy buddies has been born.

We started with fruity pebbles.  My daughter is the official smasher.

fruity pebbles and rice chex

Adding white chocolate and powdered sugar makes this snack super addicting.

Fruity Pebble Muddy Buddies

I love that muddy buddies are no bake and can be made in just 15 minutes.  I can tell this is going to turn into a new obsession.

Fruity Pebble Muddy Buddies

The fruity pebbles add such a wonderful pop of color to this snack.  I may need to add this to my Christmas Eve menu.

Fruity Pebble Muddy Buddies

  • Servings: 6
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Chex mixed with white chocolate, fruity pebbles, and powdered sugar

Ingredients

  • 3 cups rice Chex
  • 3/4 cup Fruity Pebbles cereal, finely crushed
  • 1/4 cup Fruity Pebbles cereal, not crushed
  • 4 oz. white chocolate
  • 1 cup powdered sugar

Directions

  1. In a large bowl, gently stir the crushed fruity pebbles with the rice chex, being careful not to break the chex.
  2. Melt the white chocolate according to the manufacturer’s instructions.  I use Baker’s chocolate, microwaving it for 30 seconds and then 10 second intervals until melted.  Stir the chocolate until it is completely smooth and has no lumps.
  3. Pour the white chocolate over the chex mix.  Stir and add the powdered sugar and un-crushed fruity pebbles.  Mix until the chex pieces are coated.  Store in an airtight container.

99-taste.com 

99 Types of Cookies: #5 Chocolate Caramel Swirl Cookies

These cookies are so pretty; I may need to add them to my Christmas cookie platter this year.  This is a small batch recipe, so be ready for them to be gone.  Half chocolate cookie and half caramel cookie – the caramel cookie half is especially yummy!

Look at this cookie dough with melted caramel ready to be mixed in…I wanted to eat this right out of the bowl.  I’ll definitely have to come up with an edible caramel cookie dough.

caramel cookie dough

You don’t need to swirl the cookie dough together.  Simply scooping a small amount of each kind of cookie dough into a cookie scoop will result in a partially marbled cookie.

chocolate caramel cookie dough blob

As I mentioned, this is a small batch recipe.  I only had one dozen delicious cookies to eat.

chocolate caramel swirl cookies ready for baking

So here is how these cookies turn out: beautiful, swirled, soft, chocolately, and slightly sweet.

Chocolate Caramel Swirl Cookies

They are a nice change to the typical cookie contenders.

Chocolate Caramel Swirl Cookie

Enjoy a stack of these delicious cookies.

stack of chocolate caramel swirl cookies

Chocolate Caramel Swirl Cookies

  • Servings: about 1 dozen cookies
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Half chocolate, half caramel cookies

Ingredients

  • ½ cup butter, softened but still cold
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 ts vanilla extract
  • 1 cup flour
  • 1/2 ts baking soda
  • 1/2 ts salt
  • 1/4 cup cocoa powder
  • 1/4 cup caramel bits
  • 1 Tb heavy cream

Directions

  1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.
  2. Beat the butter and brown sugar with an electric mixer until light and fluffy.  Add the egg and vanilla.  Beat well.  Add 3/4 cups of flour, the baking soda, and salt, and beat on low speed until mixed.
  3. In a small saucepan, melt the caramel bits over medium-low heat.  Stir in the heavy cream and a dash of salt.  Cook and stir until melted and smooth.
  4. Divide the cookie dough in half.  To one half, stir in the cocoa powder.  To the other half, add 1/4 cup more flour and the melted caramel.  Stir until well mixed.
  5. With a cookie scoop, scoop up a little bit of each dough (chocolate and caramel).  Drop on the parchment lined cookie sheet several inches apart.  Bake in the oven for 8-10 minutes.

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99 Flavors of Bars: #3 Gooey Golden Oreo Blondies

Amazing.  Blondies, double stuffed golden oreos, and gooey butter cake topping, all layered together.  These bars are chewy, sweet, and satisfying to bite into.

My daughter evenly layered the double stuffed oreos on top of the blondie base.  By using double stuffed oreos, the actual flavor of the cream comes through in the bars.

golden oreo blondie base

Next comes the layer of gooey-ness.  This layer is based off of the topping for gooey butter cake.  The lumpy goo laying on top of the oreos doesn’t look appealing at this point, but it sets up nicely in the oven.

gooey golden oreo blondies pre-baking

Like traditional gooey butter cake, a heavy dusting of confectioner’s sugar tops these bars off.

baked gooey golden oreo blondies

These bars are so amazing and also easy to make.

stack of Gooey Golden Oreo Blondies

Gooey Golden Oreo Blondies

Look at that golden oreo cream in the middle…

gooey golden oreo blondie minus a bite

Gooey Golden Oreo Blondies

  • Servings: 16 small bars
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A blondie bar topped with golden oreos and gooey cream cheese

Ingredients

  • 1/2 cup butter, melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 ts vanilla extract
  • 1 cup all-purpose flour
  • 1/2 ts baking powder
  • 1/4 ts salt
  • 9 double-stuff golden oreos

Topping ingredients

  • 4 oz cream cheese, softened
  • 2 cups plus 2 Tb confectioner’s sugar
  • 1 egg

Directions

1. Preheat oven to 350 degrees.  Line an 8×8 inch baking pan with parchment paper.

2. In a large bowl, stir the brown sugar into the melted butter.  Beat in the egg.  Blend in the flour, baking soda, and salt until fully mixed.  Spread the batter evenly into the prepared baking pan.  Lay the golden oreos in rows over the batter.

3. In another bowl, stir the cream cheese with the powdered sugar.  Beat in the egg.  The mixture may be lumpy, which is ok.

4. Pour the cream cheese mixture on top of the oreos.  Spread evenly to cover.

5. Bake in the oven for 35 minutes.  Dust the top of the bars with the remaining 2 Tb of confectioner’s sugar.

99-taste.com

99 Flavors of Sundaes: # 1 Cherry Almond Crunch Sundaes

Even though school has already started here in the South (we’re already in the third week), it is still summer, which means there is still plenty of time for ice cream desserts.  Since cherries are in season, I made a fresh cherry sauce to pour on top of vanilla ice cream, topped with some sticky almond crunch.

To chop my almonds, I used my nifty hand-grinder for nuts.  It makes chopping just a handful of nuts really simple.  You could also use a food processor or pre-chopped nuts.

chopped almonds

Now on to the cherries.  Cherries are so pretty, especially while they are cooking, which makes them turn a brighter hue of red.

cherries & almonds

Depending on the tartness of your cherries, you can opt to add more sugar.  Or, if you just want your cherry sauce sweeter, go ahead and increase the amount of sugar.

cherry sauce

I found my cherry sauce was just sweet enough when combined with vanilla ice cream.  The sticky, crunchy almonds on top added a special touch to my sundae.

Cherry Almond Crunch Sundae

 

Cherry Almond Crunch Sundae

  • Servings: 4
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Vanilla ice cream topped with fresh cherry sauce and chopped sticky, sugared almonds

Ingredients

  • vanilla ice cream
  • 3 cups whole cherries, pitted
  • 1/3 cup sugar
  • 1/2 cup water
  • 1 Tb lemon juice
  • 1 Tb flour
  • 1 ts cornstarch mixed in 1/8 cup cold water

Almond crunch ingredients

  • 1/4 chopped almonds
  • 2 Tb sugar
  • 1 Tb water
  • 1 ts almond extract
  • dash salt

Directions

1. Place cherries in a small saucepan.  Sprinkle with sugar and flour.  Stir in lemon juice and water.  Cook over high heat, stirring often, until mixture comes to a boil.  Boil for 5 minutes.  Reduce heat to simmer.  Cook for an additional 5 minutes.  Pour in the cornstarch/water mixture and stir until combined and thickened. Remove the cherry sauce from the heat and let cool.

2. In another small saucepan, add all of the almond crunch ingredients.  Cook over medium-high heat, stirring frequently, for about 5 minutes, until the water has cooked off.  Immediately transfer the almonds to a piece of wax paper to cool.

3. Scoop vanilla ice cream into a bowl and top with cherry sauce.  Break the almond crunch into pieces and place on top of the cherries.  Enjoy!

99-taste.com

99 Flavors of Bars: #2 Oreo Cheesecake Blondies

I just love blondies.  I love oreos too.  So why not combine the two into a wonderfully gooey bar?  These Oreo Cheesecake Blondies have a wonderful caramel, brown sugar flavored base topped with soft, pillowy cheesecake and crunchy oreo pieces.  Yum.

I used the same blondie base as my Peach Streusel Bars, just omitting the extra egg white so these aren’t as cakey.

blon

Next comes the layer of oreo cheesecake.

oreo cheesecake brownies before baking

Of course you can’t go wrong with more oreos, so why not add some to the top?

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These bars turned out ooey, gooey, and delicious.

Oreo Cheesecake Blondies

Oreo Cheesecake Blondies

  • Servings: 16 small bars
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A blondie bar topped with oreo cheesecake and crushed oreos

Ingredients

  • 1/2 cup butter, melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 ts vanilla extract
  • 1 cup all-purpose flour
  • 1/2 ts baking powder
  • 1/4 ts salt

Cheesecake topping ingredients

  • 8 oreos, crushed
  • 8 oz cream cheese, softened
  • 1/4 cup white sugar
  • 1 ts vanilla extract
  • 1 egg

Directions

1. Preheat oven to 350 degrees.  Line an 8×8 inch baking pan with parchment paper.

2. In a large bowl, stir the brown sugar into the melted butter.  Beat in the egg.  Blend in the flour, baking soda, and salt until fully mixed.  Spread the batter evenly into the prepared baking pan.

3. In another bowl, beat the cream cheese with an electric mixer on medium speed until softened.  Add the sugar and beat until fluffy.  Add the egg and vanilla extract and beat for another minute until the mixture is smooth.  Fold in half of the crushed oreos.

4. Pour the cheesecake mixture on top of the blondie mixture.  Spread to cover, then using a knife, gently swirl through the cheesecake mixture.  Sprinkle the other half of the crushed oreos on top.

5. Bake in the oven for 35-40 minutes until a toothpick inserted in the center comes out clean.  Let cool and cut into squares (you can use the parchment paper to lift the bars out of the pan).  Store leftovers covered in the fridge.

99-taste.com

99 Types of Cookies: #4 Red Velvet Cookies

Honestly, baking a cake, especially a layer cake is a bit of work.  These Red Velvet Cookies taste just like a miniature red velvet cake.  They have a cake-like texture with cream cheese icing.

To achieve the red velvet color and taste, I added red velvet cake mix to a basic cookie recipe.  Adding an extra egg white gives a very cakey texture.

red velvet cookie batter

These cookies don’t look like much when they come out of the oven (hence the lack of pictures), but once the icing is added they are divine.

Red Velvet Cookies

If you’re craving red velvet, but don’t want to go to the trouble of baking a cake, these cookies do the trick.

Red Velvet Cookies

  • Servings: about 2 dozen cookies
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Cake-like red velvet cookies with cream cheese icing

Ingredients

  • 1 cup plus 2 Tb all-purpose flour
  • ½ cup red velvet cake mix
  • ½ ts baking soda
  • ½ cup butter, softened
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • 1 egg
  • 1 egg white

Frosting ingredients

  • 8 oz cream cheese, softened
  • ¼ cup butter, softened
  • 2 ½ cups powdered sugar
  • 1 ts vanilla extract

Directions

  1. Beat butter, brown sugar, and white sugar until creamy. Stir in egg and egg white, then add the red velvet cake mix.  Blend in the flour and baking soda until all ingredients are fully incorporated. The dough will be sticky – refrigerate for at least 2 hours.
  2. After dough has chilled, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper. Drop tablespoons of dough onto cookie sheets and bake for 8-9 minutes.
  3. Meanwhile, prepare frosting.  Using a mixer, beat butter and cream cheese on medium speed until well mixed.  Add vanilla and powdered sugar and continue beating until completely smooth.
  4. Remove cookies from the oven and let cool.  Spoon frosting into a pastry bag fitted with a star tip.  Frost cookies with swirls of frosting (you may have some extra frosting left).

99taste.com

 

99 Flavors of Bars: #1 Peach Streusel Bars

It is peach season here in Georgia.  Yesterday we went peach and blackberry picking at a local farm.  The peach trees laden with heavy fruit look just beautiful.

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The peaches were so plentiful it took only a few minutes to pick a peck of peaches.

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Now I have to use all of these peaches.  My daughter dreamed up the idea for these Peach Struesel Bars.  I’m glad they turned out so perfectly.

They start with a blondie base.

blondie base

Which is then topped with sweetened chunks of peaches.

sweetened peach chunksAnd finally, a streusel crumb is added to the top.

peach streusel bars before baking

I love that these bars aren’t overly sweet.

Peach Streusel Bars

If you can get your hands on some fresh peaches, definitely give these a try.

Peach Streusel Bars

Peach Streusel Bars

  • Servings: 16 small bars
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A blondie bar base topped with diced peaches and streusel

Ingredients

  • 1/2 cup butter, melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 egg white
  • 1 ts vanilla extract
  • 1 cup all-purpose flour
  • 1/2 ts baking powder
  • 1/4 ts salt

Peach topping

  • 3 large peaches, pealed and chopped
  • 1/3 cup white sugar
  • 1 Tb all-purpose flour

Streusel topping

  • 2 Tb butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 dash cinnamon
  • 1 dash salt

Directions

1. Preheat oven to 350 degrees.  Line an 8×8 inch baking pan with parchment paper.

2. Stir together the peach topping ingredients in a microwave safe bowl.  Microwave on high 2-3 minutes until the mixture is bubbly.  Let sit while preparing the blondie base.

2. In a large bowl, stir brown sugar into melted butter until well combined.  Stir in egg, egg white, and vanilla.  Blend in flour, baking soda, and salt until fully combined.  Spread the mixture evenly into the prepared baking pan.

3. Using a slotted spoon, spread peach chunks all over the blondie base.  Let most of the juice drain away as you’re scooping.  Slightly press the peaches into the base.

4. Prepare the streusel topping: fluff all of the streusel toppings in a small bowl until small balls of crumbs form.  Sprinkle over the top of the bars.

5. Bake in the oven for 25-30 minutes until a toothpick inserted in the center comes out clean.

99-taste.com

99 Flavors of Ice Cream Sandwiches: # 1 Double Pistachio Ice Cream Sandwiches

This might quite literally be one of the most amazing, delicious desserts I have ever had.  The chewy, sweet cookies combined with the slightly sweet, creamy ice cream is simply divine.  I wish I had an ice cream truck to share these…

The cookies are simple and can be whipped up in just 20 minutes.  I used my Pistachio Pudding Cookies recipe without chilling the dough.

pistachio pudding cookies for ice cream sandwiches

I used Talenti brand pistachio gelato for the inside of my ice cream sandwich.  I love the extra creaminess of gelato.  You can sit the ice cream or gelato outside of the freezer for about a half an hour to make scooping and squishing between the cookies easier.

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Rolling the outside edges of ice cream in slivered almonds adds a little bit of crunch.

Double Pistachio Ice Cream Sandwich

Double Pistachio Ice Cream Sandwich

Sink your teeth into this green beauty – the textures and flavor are truly amazing!

Double Pistachio Ice Cream Sandwich

Double Pistachio Ice Cream Sandwiches

  • Servings: 8-9 sandwiches
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Two chewy pistachio pudding cookies filled with pistachio gelato.

Ingredients

Directions

1. Follow the recipe for Pistachio Pudding Cookies, but do not chill the dough.  After mixing the batter, drop by large tablespoonfuls onto parchment lined cookie sheets.  Bake in the 375 degree oven for 8 minutes.  Do not roll in powdered sugar.  Let the cookies cool.

2. Take the ice cream or gelato out of the freezer 30 minutes before serving the ice cream sandwiches, if desired (for ease of scooping).  Crush the slivered almonds into smaller pieces onto a small plate.

3. Sandwich a scoop of pistachio ice cream/gelato between two pistachio pudding cookies.  Roll the outside edges of the ice cream in the crushed slivered almonds.

99-taste.com

99 Types of Cookies: # 3 Banana Pudding Cookies

These Banana Pudding Cookies are AMAZING and EASY!  They are another concoction thanks to my daughter.  After taste testing, she described them as “sweet, with melty, gooey chips, and a surprising crunch.”  The crunch is provided by vanilla wafers, which are paired with white chocolate chips in a banana-flavored cookie dough.  Banana pudding turned cookie!  Yum!

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You can whip these cookies up in 20 minutes.  No chilling required, just mix and drop and they turn out beautifully chewy.

banana pudding cookies ready for baking

I think these are a new favorite of mine.

Banana Pudding Cookie

This recipe bakes up 24 cookies, perfect for sharing.

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Banana Pudding Cookies

Banana Pudding Cookies

  • Servings: about 24 cookies
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Chewy banana pudding cookies studded with white chocolate chips and vanilla wafer pieces

Ingredients

  • 1 cup all-purpose flour
  • ½ ts baking soda
  • ½ cup margarine, softened (use one with a high vegetable oil content like Land O’Lakes)
  • 2 Tb white sugar
  • 1/2 cup light brown sugar
  • 1 3.4 oz pkg instant banana pudding
  • 1 egg
  • 1 cup white chocolate chips
  • 8 vanilla wafer cookies
  • yellow food coloring, optional

Directions

1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.

2. Beat margarine, brown sugar, and white sugar until completely creamy. Beat in banana pudding mix until fully combined with the butter mixture, then beat in the egg.  Add a few drops of yellow food coloring, if desired.  Mix in flour and baking soda until fully incorporated.  Break the vanilla wafers into pieces and add them to the cookie dough, along with the white chocolate chips.  Stir until combined.

 
3. Use a cookie scoop or large spoon to drop by tablespoonfuls on cookie sheet.  Bake in upper third of oven for 8-9 minutes.  Do not over bake.  Cookies will appear underdone, but will set while cooling.  Transfer to a wire rack to cool completely.

99-taste.com

99 Types of Cookies: # 2 Strawberry Pudding Confetti Cookies

These Strawberry Pudding Confetti Cookies are a variation of my Pistachio Pudding Cookies.  My daughter came up with the idea, and after making these she thought they’d be great for a birthday party, which they would!  They are easy, sweet, and chewy.  The sprinkles add festive color and the dough is just barely pink, but you could add food coloring to make it brighter.

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The drops of dough look like little balls of strawberry ice cream with sprinkles.

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These cookies bake up really soft, so be careful when transferring to a rack to cool.

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These cookies are sweet, soft, chewy, and gooey – just like the pistachio version!

Strawberry Pudding Confetti Cookies

Super simple – just mix, drop, and bake and you’ve got a sweet treat.

Strawberry Pudding Confetti Cookie

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Strawberry Pudding Confetti Cookies

  • Servings: about 18-20 cookies
  • Print

Soft and chewy strawberry flavored cookies with rainbow sprinkles

Credit: 99Taste original by Leslie

Ingredients

  • 1 cup plus 2 Tb all-purpose flour
  • ½ ts baking soda
  • ½ cup margarine, softened (use one with a high vegetable oil content like Land O’Lakes)
  • ¼ cup white sugar
  • ¼ cup plus 2 Tb light brown sugar
  • ¼ ts vanilla extract
  • 3 Tb instant strawberry pudding, dry
  • 1 egg
  • 1/3 cup rainbow sprinkles
  • pink food coloring, optional

Directions

1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.

2. Beat margarine, brown sugar, and white sugar until creamy. Beat in strawberry pudding mix and vanilla until fully combined. Beat in egg. Mix in flour and baking soda, dough will be stiff.  Blend in pink food coloring to desired color, if using.  Stir in rainbow sprinkles.
3. Use a cookie scoop or large spoon to drop by large tablespoonfuls on cookie sheet.  Bake for about 10 mins, until bottoms are just barely golden.  Cookies will appear underdone, but will set while cooling.  Transfer to a wire rack to cool completely.