Category Archives: Snacks

Rocky Road Rice Krispie Treats

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I don’t think I ate any meals today…just these Rocky Road Rice Krispie Treats. Addicting!

Rocky Road Rice Krispies Treats

2 cups mini marshmallows
1 cup semi-sweet chocolate chips

Put mini marshmallows and chocolate chips in plastic bag and freeze for at least one hour.

8 cups Rice Krispies cereal
1 cup chopped walnuts
2 Tbl butter
1 (16 oz) bag mini marshmallows
1/2 cup semi-sweet chocolate chips

Spray a 13″x9″ pan with nonstick spray. Put Rice Krispies and walnuts in large bowl, set aside. Melt butter in microwave in large bowl. Add mini marshmallows, stir to coat and microwave 30 seconds at a time, stirring in between, until melted. Stir in the 1/2 cup chocolate chips, until melted. Pour over Rice Krispies/walnuts and quickly stir to coat. Add frozen marshmallows and chocolate chips and stir. Dump into prepared pan and press evenly into pan (I spray a clean hand and press). Let set up, eat!

One Year Ago: Peach Cobbler Cupcakes Peach Cobbler Cupcakes 1

Two Years Ago: Brownie Cookies with Toffee & Walnuts Brownie Cookies with Toffee & Toasted Walnuts

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Marshmallow Caramel Popcorn

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Gather the family, pick a movie. This is going to be fun and delicious! Recipe from pincookie.com with M&M’s and sprinkles added.

Marshmallow Caramel Popcorn

12 cups popped popcorn
1/2 cup butter
1/2 cup brown sugar
10 large marshmallows (I added a few more)
M&Ms
Sprinkles/Jimmies

Put popped popcorn in extra large bowl, set aside. In large bowl, microwave butter and brown sugar 2 minutes. Stir in marshmallows, microwave 1½-2 minutes until marshmallows are melted and smooth. Pour marshmallow mixture over popcorn and stir until popcorn is evenly covered. Gently stir in M&Ms and sprinkles/jimmies, just until evenly distributed, not too much or M&Ms will start to melt.

One Year Ago Today: Orange Vanilla Yogurt Cake Orange Vanilla Yogurt Cake

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Cream Cheese Snack Cake

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This cake came from the need to use 1 cup of pumpkin puree I had in the fridge.  I also had cream cheese and I love the way my house smells when there is something cinnamon baking.  Weird but true, those were my thoughts this morning and this is what came from them.

Cake Batter:
1 cup butter, softened
1½ cups sugar
1 cup pumpkin
1 egg
1 tsp vanilla
3 cups flour
2 tsp cream of tartar
1½ tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg

Preheat oven to 375°.  In large bowl with electric mixer, cream butter and sugar.  Add pumpkin, egg, and vanilla, mix well.  Add flour, cream of tartar, baking powder, salt, cinnamon, and nutmeg.  Mix just until combined.  Spread about 2/3 of batter into sprayed 9″x13″ baking pan.  Mix together cream cheese filling, reserved batter will go on top of filling.

Cream Cheese Filling:
8 oz cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla

In medium bowl with electric mixer, mix cream cheese and sugar.  Add egg and vanilla, mix well.  Pour cream cheese mixture over batter in baking pan.  Drop scoopfuls of remaining cake batter all over cream cheese mixture.  Spread scoops of batter gently over cream cheese mixture, will not cover completely, you want to see cream cheese in between.  Mix together sugar & spice topping.

Sugar & Spice Topping:
1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger

In small bowl stir together sugar, cinnamon, nutmeg, cloves, and ginger.  Sprinkle evenly all over top of cream cheese and batter, it seems like a lot, but use it all.  Bake 25-30 minutes until golden brown and pick comes out clean when inserted in center.  Cool and sprinkle with powdered sugar if desired.

One Year Ago Today:  Triple Layer Pumpkin Chocolate Chip Brownies  

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Pie Granola

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I love granola, when I make it I eat way too much of it.  I guess there are some health benefits in there somewhere.  This recipe is inspired by a picture I saw on Pinterest, thanks to dashingdish.com for a great idea.  This is my version of Pumpkin Pie Granola.

6 cups old fashioned oats
3 cups crispy rice cereal (Rice Krispies)
½ cup chopped dates
¾ cup chopped walnuts
1 tsp cinnamon
2 tsp pumpkin pie spice
½ tsp salt
½ cup butter
1 cup canned pumpkin
1 ¼ cups pure maple syrup
1/3 cup brown sugar
1 tsp vanilla
1 cup vanilla chips
1 cup graham cracker pieces

Preheat oven to 325°.  In large bowl, mix together oats, crispy rice cereal, dates, walnuts, cinnamon, pumpkin pie spice, and salt.  In microwave safe bowl, warm the butter, pumpkin, maple syrup , and brown sugar until melted together.  Add vanilla.  Pour over dry ingredients and stir gently until thoroughly combined.  Spread out evenly on two Silpat lined sheets or sprayed cookie sheets.  Bake for 30-40 minutes, gently stirring a couple times and spread out again during baking (keeping track of baking time).  Remove and cool completely (granola does set up and stay in clumps as it cools).  Stir in vanilla chips and graham cracker pieces.  Eat as a snack, in a bowl with milk or on top of ice cream, yogurt, you decide.  Store in airtight container.

One Year Ago:  Oreo Truffles 

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Dark Chocolate Peanut Granola

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At this time each year I make granola, usually in preparation for our family vacation.  This year inspired by a recipe on ohsheglows.com, I am adding dark chocolate, it’s supposed to be good for you, right?  I am willing to believe it.  Here is my version of granola with dark chocolate.

4½ cups old fashioned oats
2½ cups crispy rice cereal (Rice Krispies)
1/2 cup dried cranberries (Craisins)
1/2 cup chopped dates
1 cup honey roasted peanuts
1 cup pure maple syrup
1/2 cup peanut butter
4 Tbl butter
1 tsp pure vanilla
1/2 tsp salt
2 cups dark chocolate chips

Preheat oven to 325°.  In large bowl, mix together oats, crispy rice cereal, craisins, dates, and peanuts.  In microwave safe bowl, warm maple syrup, peanut butter, and butter until melted together.  Add vanilla and salt.  Pour over dry ingredients and stir gently until thoroughly combined.  Stir in dark chocolate chips.  Spread out evenly on two Silpat lined sheets or sprayed cookie sheets.  Bake for 25-30 minutes, gently stirring a couple times and spread out again during baking (keeping track of baking time).  Remove and cool completely (granola does set up and stay in clumps as it cools).  Store in airtight container.  Eat as a snack, in a bowl with milk or on top of ice cream, yogurt, you decide.  We think it’s yummy!

One Year Ago Today:  Chocolate Oat Squares

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Date Nut Snack Bars

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A few years ago, we went to Palm Springs, CA for my husband’s work.  Palm Springs is the “Date capital of the world”, I learned to love dates.  Dates stuffed with walnuts, dates covered in coconut, dates covered in chocolate!  They are naturally sweet, fat free, high in potassium, high in fiber, a good source of vitamin A, and contain antioxidants.  So, eat dates!  Maybe all that goodness is negated when you put them in these bars with sugar and mini chocolate chips, oh well.  These bars are a cakey, chewy, good experience.

1/4 cup butter, melted and cooled
1/4 cup sour cream
4 eggs, beaten
2 tsp vanilla
2 cups flour
2 cups sugar
2 tsp baking powder
1/2 tsp salt
1 cup chopped dates
1 cup chopped walnuts
1 cup sweetened flaked coconut
3/4 cup mini chocolate chips

Preheat oven to 350°.  In medium bowl, mix melted butter, sour cream, eggs, and vanilla.  In large bowl, combine flour, sugar, baking powder, salt, dates, walnuts, coconut, and mini chocolate chips.  Add egg mixture to dry ingredients and stir just until combined (batter will be thick).  Spread in sprayed 15″ x 10″ x 1″ baking pan.  Bake for 20-25 minutes or until golden and set.  Cool bars before cutting.

One Year Ago Today:  Chocolate Chocolate Chip Muffins

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cinnamon Spud Buns with Chocolate Glaze

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These buns come from an attempt to copy a doughnut that was my husband’s favorite growing up in Bountiful, Utah.  They were delicious doughnuts made at a family owned restaurant named Carmack’s.  I do not like deep frying, so these are baked.  A cinnamon swirl bun made with mashed potatoes to make a tender dough, and then dipped in a chocolate glaze for a sweet finish.

                         

Spud Bun Dough:
1 cup warm milk, about 110°
1 pkg (2¼ tsp) dry yeast
1/2 cup sugar
1 cup warm mashed potatoes, (I used instant)
1/3 cup butter, softened
2 eggs, beaten
4½ cups bread flour (can use all-purpose)
1½ tsp salt

In bowl of mixer, put warm milk, sprinkle yeast over milk, and sprinkle sugar over yeast.  Let yeast mixture sit until foamy.  Add warm mashed potatoes, softened butter, and beaten eggs, mix well.  Add flour and salt.  Knead until well combined to make a soft dough.  Turn into a greased bowl, turn over to coat, cover and let rise about 1 hour.

Cinnamon Sugar Filling:
1/4 cup butter, softened
3/4 cup brown sugar
2 tsp cinnamon

Roll out dough on lightly floured surface to 18″x12″ rectangle.  In small bowl, mix brown sugar and cinnamon.  Spread dough with softened butter and sprinkle cinnamon sugar mixture evenly over dough.  Roll up jelly roll style and pinch seam to seal.  Cut into 16 even pieces.  Place on Silpat lined perforated sheet or sprayed cookie sheet, and smash down with floured fingers to make 4″ in diameter disc.  Preheat oven to 350°.  Bake rolls for 15-20 minutes.  Cool on sheet for 15 minutes, transfer to wire rack and cool another 20-30 minutes.

Chocolate Glaze:
4 Tbl butter, melted
2 cups powdered sugar
2 tsp unsweetened cocoa
1 tsp vanilla
3 Tbl milk

Stir together all glaze ingredients.  When rolls are almost completely cooled, dip and twirl top of each roll in glaze to cover.

One Year Ago Today:  Peanut Butter Mini Blondies & Mini Golden Oreo Blondies Peanut Butter Blondies Mini Golden Oreo Blondies

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Peanut Butter Chocolate Chip Sweet Rolls

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I felt the need to pull a switch on the usual sweet roll.  So here we go, a chocolaty peanut butter filling with a chocolate glaze to finish them off.  I hope you think they are sweet!

(In all honesty…this is what I have lived on for the past two days.  I am now headed to the store to buy fruit to compensate.)

                         

Sweet Roll Dough:
1 cup warm milk (110°)
4 Tbl butter, melted
1 pkg (2¼ tsp) dry yeast
1/4 cup sugar
1 tsp vanilla
1 egg, beaten
3½ cups flour
1/2 tsp salt

In large bowl of mixer, dissolve yeast in warm milk and melted butter, let sit until foamy.  Add sugar, vanilla, egg, flour, and salt.  Knead to form a soft, smooth dough.  Place in greased bowl, turning once to grease top.  Cover and let rise in warm place until doubled, about 1 hour.

Peanut Butter Chocolate Chip Filling:
1/2 cup peanut butter, softened in microwave
2 Tbl butter, softened
1 cup brown sugar
1/2 cup mini semi-sweet chocolate chips

In small glass bowl, mix peanut butter, butter, and brown sugar.  Punch dough down.  Roll dough into a 18″x12″ rectangle.  Spread with filling and sprinkle with mini chocolate chips.  Roll up jelly-roll style, starting with a long side, pinch seams to seal.  Cut into 12 slices about 1½” each.  Place into greased 13″x9″ baking pan.  Cover and let rise until doubled, about 30 minutes.  Bake in preheated 350° oven for 15-20 minutes, or until golden.  Cool for a bit, then frost with chocolate glaze when just warm.

Chocolate Glaze:
2 Tbl butter, melted
1 tsp vanilla
1½ cups powdered sugar
2 tsp unsweetened cocoa
1-2 Tbl milk

Combine butter, vanilla, powdered sugar, cocoa, and enough milk to achieve desired consistency, spread over rolls.

One Year Ago Today:  Dark Chocolate Cookies with Chips & Nuts Dark Chocolate Cookies

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

White Chocolate Easter Chex Mix

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HAPPY EASTER!  After Easter Dinner, send your guests home with this delicious goodie bag.

                         

4 cups Rice Chex
4 cups Corn Chex
2 cups stick pretzels broken in half or thirds
1 (5 oz) can chow mein noodles
1 lb white chocolate
1 (12 oz) bag plain milk chocolate M&M’S

Stir together Rice Chex, Corn Chex, pretzels, and chow mein noodles.  Melt white chocolate slowly in microwave and pour over dry ingredients. Stir gently to coat.  Stir in M&M’s.  Pour out on Silpat or wax paper to dry.  Put in cello bags.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Valentine Chex Mix

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I believe I ate my weight in Valentine Chex Mix today.  This is an easy recipe right from the Betty Crocker website.

HapPy VaLenTinE’s DaY! ♥

9 cups Rice Chex Cereal (1 box)
1 cup white vanilla baking chips
1/2 cup creamy peanut butter
1/4 cup butter
2/3 cup powdered sugar
1/2 cup Valentine M&M’s (or more)
4 Tbl Valentine sprinkles

Place cereal in large bowl.  In small microwavable bowl, melt vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.  Pour peanut butter mixture over cereal, gently stirring until evenly coated.

Place 1/2 of cereal mixture in 1-gallon food-storage plastic bag.  Add powdered sugar.  Seal bag; gently shake until well coated. Spread on waxed paper or foil; cool about 15 minutes.

Meanwhile, stir candies and sprinkles into remaining cereal mixture.  Spread on waxed paper or foil; cool about 15 minutes.

In serving bowl, mix both cereal mixtures.  Store in airtight container.

You can easily make a half recipe…I just decided I might as well use the whole box of Chex!

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.