Dipped Caramel Marshmallows

I lived in a small town growing up and all of my neighbors exchanged gifts at Christmastime. One neighbor made a plate of treats every year and there would be like 2 of these marshmallows. Yummm... It's funny because I usually only like marshmallows when they are melted but these are a delicious exception! I think they are fabulous! I made them last year when I was doing a craft with some friends but completely forgot to post it! It turned out just perfect because I remembered just in time for Christmas. I bet these would be really fun to make with kids! Hope someone out there enjoys them as much as me!

Dipped Caramel Marshmallows

1/2 cup butter

1/2 can sweetened condensed milk

1 pkg. wrapped caramels, unwrap them

1 bag large marshmallows

approx. 2 cups rice krispies

1. Melt butter, sweetened condensed milk, and caramels together in a saucepan over low-medium heat.

2. Lay a piece of parchment paper to the side for the marshmallows to cool on. Then dip each marshmallow in the caramel sauce using a fork or spoon. 

3. Next, roll in the rice krispies and place on parchment paper. 

4. Refrigerate until set in sealed container. Serve at room temperature. :) 

Moist Zucchini Bread

Tis the season for making zucchini bread. Many a garden is trying to give away a zucchini or two because somehow one plant always provides enough for a whole neighborhood! Take that zucchini and make this bread. It is quick to make and moist and satisfying. It isn't even that bad for you since you can substitute some of the oil for applesauce if you desire and there are 3 cups of zucchini in the mix! Yummm...

Zucchini Bread

Ingredients
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp baking powder
3 tsp. ground cinnamon
3 eggs
1 cup vegetable oil or applesauce
2 1/4 cups white sugar
3 tsp. vanilla extract
3 cups grated zucchini (DO NOT drain the zucchini)

Instructions
1. Grease and flour two bread pans. Preheat the oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat oil, eggs, vanilla, and sugar together in a large bowl. Add sifted ingredients to the mixture and beat well. (The mixture will be REALLY stiff. Don't worry, the zucchini will soften it up perfectly!)
4. Stir in the zucchini until well combined. Pour batter into prepared pans.
5. Bake for 40-60 minutes, or until a toothpick inserted near the center comes out clean.
6. Cool in pans on wire rack for about 20 minutes. Remove bread from pans and allow to completely cool on wire racks.

Makes: 2 loaves

YUMMY!!!

Share this bread with your neighbors and you are sure to make some new friends!!

The Best Brownie Trifle

This trifle was served at our wedding luncheon. For a wedding gift the lady that catered the luncheon gave us a trifle bowl and the recipe to this delicious dessert! Yummm... We have had it quite a few times over the past 2 years because it is chocolate at its finest. Plus it is easy. No need to have any decorating skills just layering skills. So let's get to it!

The Best Brownie Trifle

1 box Duncan Hines Milk Chocolate Brownie Mix 

(Prepared "cake-like" with 3 eggs)

1 large pkg. chocolate Jell-O pudding, prepared and refrigerated

1 large container Cool Whip, thawed

1/2 pkg. Heath toffee bits

HOW-TO PREPARE

* Prepare the brownies as directed on the box and allow to cool completely.

1. Cut up the brownies into one inch cubes and break apart in pan. Place about 1/2 of the brownie cubes on the bottom of the trifle bowl. This is your first layer.

2. Spread 1/2 of the prepared pudding over the brownie cubes.

3. For the third layer, spread 1/2 of the Cool Whip over the pudding.

4. Finally, sprinkle desired amount of toffee bits over the Cool Whip.

* To finish the trifle simply repeat steps 1-4! Voila!

And here I am... eating it! 

Oreo Cheesecake Cupcakes

What if I said that I really don't like Oreo's? Would anyone believe me?? Probably not. I really don't like Oreo's plain but I LOVE Oreo's in things. Yummm... Oreo cheesecake, Oreo shakes, Oreo salad, etc. Yes, that is when I love Oreo's. I found this recipe on Pinterest. I love Pinterest. I have found so many delicious recipes that I could spend the next year just making them and not run out of things to make. Every recipe I have made from Pinterest I have loved, and this recipe for Oreo Cheesecake Cupcakes is one of them. :)

Oreo Cheesecake Cupcakes

Recipe adapted from: catesworldkitchen.com

25 Oreo cookies: 18 whole, 7 crushed 

2 pkg. cream cheese, softened

1/2 cup sugar

1 tsp. vanilla extract

2 large eggs, room temperature, lightly beaten

1/2 cup sour cream

Pinch of salt

Now for the How-To:  

1. First, preheat oven to 275 F and line 18 regular muffin cups with paper liners.

2. Place 1 whole Oreo in the bottom of each lined cup.

3. Beat the cream cheese in a mixing bowl on medium speed. While you are mixing, slowly beat in the sugar and vanilla. Next, pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition. This helps to make sure everything is evenly incorporated.

4. Now, beat in the sour cream and salt. Then, stir in the leftover chopped Oreo's by hand. 

5. Pour the batter evenly into the prepared tins. 

6. Bake, rotating pan halfway through, until filling is set, 22-25 minutes. 

Cool in pans for about 15 minutes on a wire rack, then let cool on a plate in the refrigerator for 4 hours.

After they have cooled, you can either eat them as is, or you can drizzle a little melted chocolate on top. Either way you decide is absolutely delicious!

 ENJOY!!

Chocolate Covered OREO Cake

I would just like to start by saying that this cake is DIVINE! Yummm... I wasn't expecting it to be SO good! I mean I knew it would be good... but I didn't know it would be SO good! I have a feeling it will become a regular go-to party cake at the Hanson home. :)
I try to post recipes that I feel are simple and delicious. I have watched cooking shows that make recipes that would take a day and a half to finally make... and who really has time for that! So, if you are looking for a good dessert that doesn't take much time and ends up looking and tasting wonderful... this is it! I almost made the whole thing during Luke's nap! Give it a try, you will love it.

Chocolate Covered OREO Cake

Recipe from: Kraft Kitchens

 

1 pkg. devil's food cake mix (I used triple chocolate fudge)

4 squares BAKER'S Semi-Sweet Chocolate (Or you could use about 1/2 cup semi sweet chocolate chips)

1/4 cup butter

1 pkg. (8 oz.) Cream Cheese, softened

1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping

12 OREO Cookies, coarsely crushed

 

Preheat the oven to 350 degrees.

 

Prepare cake batter according to box instructions and divide evenly between two 9'' cake pans. Cool cakes for about 10 minutes in the pans and then remove from pans to cool completely on wire racks.

 

Microwave the chocolate squares and butter (approx. 1 min)  in a bowl and stir until the chocolate is completely melted. Set aside and allow to cool. This will be the frosting for the cake.

 

In a separate bowl, combine softened cream cheese and sugar. Beat until smooth. Scrape the sides to make sure all the sugar is incorporated. Add the crushed OREO's to the cream cheese mixture and stir until blended. Now, gently add the Cool Whip to the mixture. This is the filling for the cake.

 

Finally, to put your cake together. Start by placing one chocolate cake layer on a plate. Spread the cream cheese mixture on top of the layer. Now place the second chocolate cake layer on top. Last of all take the chocolate icing and spread on top to finish off your chocolate covered OREO! 

 

Refrigerate until serving and also keep the leftovers refrigerated... if you have any! :)

 

   

Raspberry Cheesecake Cake Balls

Cake balls... what a brilliant invention! I love all of the creative culinary minds out in the world because they sure bring me happiness with their creations! I made this recipe for the ward Halloween Party and they were a hit! My costume was an apron and I was going to carry around these cake balls and say I was a baker... well the cake balls didn't last long enough so I simply wore an apron around. :) 

I try to post things on my blog that I think other people might want to make and that I have found aren't too complicated. I am trying to improve my blog and my next post is going to include more pictures throughout the process of making the recipe. So be on the lookout for the improvements!

This recipe is SUPER easy to make and delicious. I mean they are dipped in chocolate so you can't get much better than that. Without further ado here is the recipe!

Raspberry Cheesecake Cake Balls

 The cake:

1 box white cake mix

3 eggs 

1 tsp. raspberry extract

1 cup milk

* Mix together cake mix, eggs, raspberry extract, and milk. Batter will be thick. Pour into a greased 9x13 baking pan. Bake at 350 for 28-32 min. or until toothpick comes out clean. Remove from oven and cool completely. Crumble cake into small pieces, placing crumbs in a large bowl. (I removed any brown parts of the cake before crumbling.)

Add:

 8 oz. cream cheese, softened

1/3 cup fresh raspberries, mashed. 

*(you can use frozen raspberries just thaw them and squeeze dry)*

* With the back of a spoon, mix together cake crumbles with other ingredients until a thick dough consistency forms. Shape into evenly sized cake balls and cool 1-2 hours in the refrigerator or 20 min. in the freezer. 

* Remove from the fridge or freezer and dip in white melting chocolate. (I added about 1 tbsp. shortening to the chocolate to make it thinner and easier to dip with.) Last of all, top with crushed graham crackers!

Here is the end product! Voila!

*I found this wonderful recipe in the cookbook *"101 Gourmet Cake Bites" by: Wendy Paul.* There are SO many fun cake bites recipes in the book for all occasions. If you like this recipe check out the cookbook!

Homemade Wendy's Frosty

Yummmmm.... that my friends is a Homemade Chocolate Frosty! Yay. what a wonderful idea. :) The best part of this is it only takes 3 ingredients to make and an ice cream maker.

Homemade Chocolate Frosty

1/2 gallon chocolate milk

7 oz sweetened condensed milk (1/2 of a normal can)

8 oz Cool Whip

In a mixing bowl add all three ingredients and mix together. Start ice cream maker and while it is churning add the ingredients in. Let the mixer do the work for about 20 minutes (until it is the consistency you like) and then eat your homemade frosty!

Here is Danielle enjoying her Homemade Chocolate Frosty. :) 

To die for Bread Pudding.

We love bread pudding at this Hanson home! I had a loaf of French Bread that was super dry and I thought, "what can I do with this?" and of course bread pudding was the first thing that came to my mind. I got this recipe from Paula Deen and all I have to say is YUMMM!! She knows what she is doing when it comes to bread pudding. To top off the pudding I found a different creamy sauce to drizzle on top. Well, that is enough talking... time to get started!

*As you can see this photo doesn't have the glaze on top but just imagine it in your mind and make sure you make it!

Paula Deen Bread Pudding

2 cups sugar

5 large eggs, beaten

2 cups milk

2 tsp. vanilla extract

3 cups cubed French Bread, allow to stale overnight in a bowl

Topping:

1/2 cup packed light brown sugar

1/4 cup (1/2 stick) butter, softened

Preheat the oven to 350 degrees. Grease a 13x9x2 inch pan (I used the large rectangle Pyrex pan).

In a medium bowl, mix together the sugar, eggs, milk, and vanilla extract. Pour it over the bread cubes and let it soak for about 10 minutes. 

In another small bowl, mix together and crumble the butter and brown sugar.  

Pour the bread  mixture in the greased pan and press it down with a fork so you make sure all the bread is soaked. Then sprinkle the brown sugar crumble evenly over the top of the bread. 

Bake for 35-45 minutes. or until set and the top springs back.

Now for the sauce:

1 cup milk

2 tbsp. butter

 1/3 cup sugar

1 tsp. vanilla

1 tbsp. flour

dash of salt

Mix everything together and bring to a boil for 3-4 minutes, stirring constantly. Set aside for a few minutes and then pour over your warm and delicious bread pudding!

Homemade Oreo's

This is another recipe my mom used to make when I was little and I would say they are one of my favorite cookies! I have tried different recipes and I am pretty sure this one is my favorite. I make cream cheese frosting for the middle but you could also make buttercream if you prefer.

Homemade Oreo Cookies

2 devil's food cake mixes

4 eggs

1 tsp vanilla

1 cup Crisco

1 cube butter

Mix all the ingredients together until smooth. It would be easiest with a Kitchen Aid mixer because it is kind of hard for a hand mixer to handle. Technically you could do it by hand but if you don't have a Kitchen Aid... like me... use a hand mixer to get it started and almost smooth and then try to finish it with a wooden spoon. 

Next roll into balls I made them about tablespoon size. Then bake at 350 degrees for 10 minutes and take out to cool on a wire rack.

Cream Cheese Frosting

1 lb. powdered sugar

1 cube butter or margarine

1 tsp vanilla

1 package of cream cheese

Beat the cream cheese and butter, with a hand mixer, together in a large mixing bowl until softened and smooth. Next add the powdered sugar and vanilla. Scrape the sides of the bowl and continue to blend until smooth. 

FINALLY, take one cooled chocolate cookie and frost it as generously as you like and simple top it with another cookie! yummm... you have a homemade oreo!

Mom's Caramel Rolls

My dear mom always made these delicious caramel rolls on special occasions for our breakfast. I love them! They are SO good! I was craving them so I finally went out and got me a bundt pan. :) I went to two stores and couldn't find one so I figured well, if they don't have it at Wal-mart then I guess I will give up... but I lucked out and they had a cute green one there! And the next morning we had a delicious breakfast!

 

Caramel Rolls

18-20 frozen Rhodes rolls

1 small box Jell-O Cook and Serve Butterscotch pudding

1/2 cup brown sugar

1/2 cup granulated sugar

1 tablespoon cinnamon

1 stick of melted butter

Now here is the simple process... Spray your bundt pan with some cooking spray and then add the frozen rolls. Sprinkle all of the ingredients on the rolls. I did them one at a time and tried to get it on them evenly. Then melt your stick of butter and drizzle it over the mixture! voila! Then put some plastic wrap over them and let them just sit at room temperature overnight. They will raise a LOT. Mine were about to come out of the pan! :) yummm... Then just wake up the next morning, take off the plastic wrap, and put in the preheated oven set at 350 degrees. Leave them in for about 30-40 minutes then take them out and invert the pan and all the delicious caramel sauce will drizzle over your delicious breakfast! Enjoy!

Buttermilk Caramel Syrup!

This stuff is DELICIOUS! I am so serious. Yummm... if you want something delicious to dip your french toast sticks in... this is perfect... if you want something to drizzle over ice cream or pancakes or anything that needs a good sweet syrup/sauce, then... Try this! I remember the first time I tried it... and yes in that moment I was hooked. I have since seen other variations of the syrup/sauce and this one I like the best of all. Enjoy!

BUTTERMILK CARAMEL SYRUP

3/4 cup buttermilk

1 1/2 cups sugar

1 cube of real butter

2 tablespoons light Karo syrup

1 teaspoon baking soda

1 teaspoon vanilla

Start by using a large/deep pot because it will foam while it is cooking.  

Add the butter to the pan and let it melt on the bottom, then add all of the ingredients into the pot except the vanilla. 

On medium low heat let all of the ingredients come to a soft boil and let it stir pretty much continuously for about 7 minutes or until the syrup turns a golden brown color. At that point add the teaspoon of vanilla and stir it all together. 

Let it cool for a little bit and then you can put it in a container in the fridge to cool completely and it will set up and turn into a beautiful buttermilk caramel sauce! Then whenever you are ready to use some you can warm it up in the microwave or just use it cold. Yummmm... I think I will have some in the morning!

Festival of Colors Cupcakes

Dietetics has 3 main focuses: clinical nutrition, community nutrition, and food service. For one of our assignments in our food service class we did a "theme day" project. My group decided to have our theme day be a "Festival of Colors" and encourage everyone in attendance to eat colorful fruits and vegetables. We planned to decorate with bright colored table cloths and have a fruit bowl as the centerpiece. I was in charge of making the sample on the menu for the class to taste and I found a fun recipe for colorful cupcakes that fit perfectly with the theme.

Festival of Colors Cupcakes

1 cake mix

2 eggs

1 cup of yogurt or sour cream

1/2 cup milk

1/3 cup oil

Add all of the ingredients together and mix on low for about a minute then scrape the  bowl. On medium speed continue to blend until light and well blended about 2 more minutes. Divide the cake batter into different bowls so you can make different colors of batter. I made 5 colors but I think when I make these again I will just do four. You pick! Then I used some liquid (dripper) food coloring and some of the Wilton paste coloring. Both seemed to work just fine so just pick bright colors and color them all different. Then start putting a spoonful of each color in the cupcake liners and layer them. You can smooth out each layer by wetting your finger and smoothing it our or wetting the bottom of a spoon. This helps them stay separated. 

Then just bake according to the instructions on the package and they should come out looking like... THIS!

The lighting in our apartment isn't that great and neither is the camera... but these are super cute cupcakes! I got the idea from the blog "Ourbestbites.com". It is an amazing blog and I recommend that anyone reading check it out! :)

This is the view of  the cupcake that has been opened!

For the frosting I made a cream cheese/buttercream frosting:

1/2 package of light cream cheese

1/2 cube of butter

1lb. powdered sugar

1 cap of vanilla

I don't like frosting that is too sweet so I try not to add too much powdered sugar or I can't even eat it. So add as much as you feel to give the frosting the taste you prefer. Also, if you want to pipe the frosting on the cupcake you will need a large star tip and a frosting bag and then just squeeze the frosting out with consistent pressure in a swirling motion until you have covered the cupcake. Then top with bright colored sprinkles!

Delicious Bread Pudding

Dustin is a great husband because every time I make something he said it is one of his new "favorites." He has loved this recipe for bread pudding and I have kind of worked on perfecting it to the way I like it. From working at the BYU bakery I even came up with a caramel sauce that is super delicious. Enjoy!

DELICIOUS BREAD PUDDING

6-7 slices, day old bread

2 Tbs butter, melted

4 eggs, beaten

2 cups milk

3/4 cup sugar

1 tsp ground cinnamon

1 tsp vanilla

Preheat oven to 350 degrees. Break bread into small pieces and put them in a 8x8 square baking dish. Drizzle melted butter over bread. In a medium bowl combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread and lightly push down until the bread is covered and soaked in the mixture. 

Bake in the oven for 45 minutes or until the top springs back when lightly tapped.

For the caramel topping: it is very simple. In the bakery we buy bulk Hershey's caramel, but I don't need a 7 lb. tin can of caramel so I just melt some of those little plastic wrapped caramels and melt them with some cream until it is a good texture. yummm... then just drizzle it on top of a piece of the pudding and put a dollop of whipped cream with some cinnamon and nutmeg sprinkled on top for a garnish.

Caramel-chocolate Dipped Pretzels

Dustin and I have been wanting to make caramel/chocolate pretzels for months now. So today when he got home we finally branched out and had some fun.We used all sorts of fun toppings: mini m&m's, heath bits, and Ande's mints. yummm...  We didn't use a recipe or anything but I thought I would post some of our fun pictures. :)

I randomly got sick on Monday and then it progressively got worse until today I didn't even go to school. I can't even remember the last time I missed a day of school. So this brightened my day!