Tuesday, October 30, 2012

Fudgy Brownies with Pumpkin Cookies

I'm writing this while Hurricane Sandy is blowing away my Halloween decorations outside.

I'm in the West Virginia panhandle where the Shenandoah meets the Potomac River, so I'm nowhere near the beach receiving the brunt of the storm. Neither am I in the West Virginia mountains getting snowed on. I'm in a nice middle area where we just have some wind and rain. 

With all the Halloween Treats I've been making, I've been saving these for a while. I wanted to post this for a few weeks, but the Halloween stuff just seemed to take precedence. And now with Thanksgiving around the corner, I thought this was the perfect time to share these Fudgy Pumpkin Cookie Brownies with you.
I hope you're not too upset that I saved them for a "Rainy Day". 

This is a super simple recipe using boxed brownie mix and cookie mix.

1. Make your Brownies.
2. Melt Chocolate and mix with Condensed Milk.
3. Pour over brownie mix.
4. Make Cookie dough and add by the tablespoon to the top.

Bake. Cool. Eat. Eat More!

The addition of the Condensed Milk and Chocolate creates an awesome fudgy center that is soft and gooey and keeps the brownies almost batter-like. 
And the combination of the two flavors was just divine! 

Fudgy Brownie with Pumpkin Cookie Layer
by Pint Sized Baker
Prep Time: 30 minutes
Cook Time: 35 minutes
Ingredients (24 bars)
  • 1 box Brownie Mix + ingredients to make
  • 1 bag Pumpkin Spice Cookie Mix + ingredients to make
  • 1 14oz can of Sweetened Condensed Milk
  • 1 1/2 C Dark Chocolate chunks
Prepare Brownies according to directions on box.
Pour Sweetened Condensed Milk into microwave safe bowl and heat for 45 seconds. Add Chocolate chunks and mix until melted and smooth.
Prepare Pumpkin Spice Cookies as directed on bag.
Prepare a 9x13 inch pan with foil. Pour in Brownies, then chocolate, then top with scoops of pumpkin cookie dough.
Bake at 350 deg F for 35 minutes or until a toothpick comes out clean.
Allow to cool.
Cut into 24 pieces, cleaning the knife between cuts. Devour.
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Sunday, October 28, 2012

Happy Halloween Boo-day to ME!

It's My Boo-Day!! Well, not today, today. But, it is on the 31st! Yes, Halloween is my Birthday  and I always loved having my Birthday on Halloween.

Some of the great benefits to having a Halloween Birthday are:

1. Extra Candy while Trick-or-Treating. Especially when you're 10 and you have broken leg and you drag yourself all over town with ten pounds of plaster from your toes to mid-thigh. Trust me. I know!
(And yes, that is me with my Dorothy Hamill haircut, my Rainbow and Unicorn Ice Cream cake, and cast up to my crotch.)

2. Dressing up is completely acceptable! It doesn't matter if you are dressed as a princess, a zombie, a pregnant nun, or a slutty flight attendant. You decide how "formal" your birthday attire can be. Just don't ask me what I was last year, 'cause I don't know!

3. There's always a party! Sometimes days and days of parties depending on what day of the week Halloween falls on. Friday and Saturday night parties as well as Wednesday night this year!

4. My 6 year old knows when my Birthday is :)

5. My Husband remembers when my Birthday is!! (And that's really important!)

6. I get to make fun Halloween Birthday Treats for ME!

I was inspired by the book "What's New, Cupcake" by Karen Tack and Alan Richardson. I followed the directions in the book and had a lot of fun with it.

My only complaint is that the three stacked cupcakes were a lot of weight on the bottom center cupcake and I had to replace the first one with a fresh cupcake before taking pictures. If you're going to make this, I suggest waiting until the last minute to stack up all the pieces and then eat and enjoy it before it collapses on itself.

Also, it was IMPOSSIBLE to get all the supplies that the book calls for. I don't think chocolate cones are made anymore. I searched all over the web and couldn't find what I wanted. I guess Oreo used to make an ice cream cone. WTF Oreo?? I would totally buy those the rest of the year as well! They would be perfect for so many treats. Kinda bummed about that.

But really, nothing can bum me out on my Birthday (including Hurricane Sandy)! Here's to another year of goofing around and playing with my food! I hope everyone has a happy and safe Halloween. 

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Friday, October 26, 2012

Pumpkin Pop Tart Sandwiches

Hi Everyone! 
Today I am guest posting over at Pamela's Heavenly Sweets

Come on over and check out my great twist to Pumpkin Pie Pop Tart Sandwiches.
Hint - They are NOT stuffed with Ice Cream....

Pumpkin Pop Tart Sandwiches

by Pint Sized Baker
Prep Time: 15 minutes
Keywords: pop tart Thanksgiving bars fall
Ingredients (2 sandwiches)
  • 2 Pumpkin Pie Pop Tarts
  • 1 Cup Cool Whip
  • 2 tsp Pumpkin Spice Pudding Mix
  • Sprinkles to garnish
Cut Pop Tarts in Half.
Mix Cool Whip and Pudding with a spoon or spatula.
Spoon Cool Whip Mix over one half of Pop Tart and sandwich with other half.
Dip edges in sprinkles to decorate.
Place in Freezer for 15 minutes to firm up.
Eat and enjoy!
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Thursday, October 25, 2012

Hot Cocoa Marshmallow and Pop Tart Fudge

Oh Yes!! The ultimate in Fudge. I give you the Hot Cocoa, Marshmallow and Pop Tart Fudge!

I have been pouring over the internet for more Pop Tart ideas and nothing really inspired me. I've seen pictures of wonderful treats and designs that would blow your socks off, but I had to find something NEW! Something DIFFERENT. Something FRESH, EXCITING, and YUMMY!

I have about 6 different flavors of Pop Tarts in the house right now. I was playing around with one of my daughter's fruit flavors, but I really, really like these Hot Chocolate Marshmallow Pop Tarts that I got. I wanted to make something with them... I made the Milkshake on Monday, but I was at a loss for the next post...

But then, I thought... FUDGE!
Yes, of course! I'll make Hot Cocoa Fudge. I googled it and found a ton of Hot Fudge recipes, but only one fudge recipe that uses Hot Cocoa Mix. I tried it and it was a huge F.A.I.L. The sugar didn't melt so it was grainy and it didn't harden... What a waste!

So I turned to a known fudge recipe (on the back of the Solo Marshmallow Creme container) and just switched out the chocolate chips for Hot Cocoa Mix.

This came out so much better!
And while I was back at the store getting MORE hot chocolate, I picked up a new Duncan Hines Frosting Creations Chocolate Marshmallow packet.

Mmmmm! That's sure to add a few inches to your waistline!

Hot Chocolate Pop Tart Fudge

by Pint Sized Baker
Keywords: dessert pop tart fudge
  • 2 Marshmallow Hot Chocolate Pop Tarts
  • 5 oz. Evaporated Milk
  • 3 (1 oz) packets of Hot Cocoa Mix
  • 2 1/2 C Sugar
  • 1 stick Butter (1/4 C)
  • 7 oz. Marshmallow Creme
Optional Topping
  • 1/2 C Duncan Hines Frosting Creations Starter
  • 1/4 Packet of Chocolate Marshmallow Flavoring
Combine Evaporated Milk and Hot Cocoa Mix until cocoa is dissolved.
On the stove, add Milk mixture, sugar, and 1 Tbls of butter.
Bring to a boil on medium heat, stirring constantly. Boil until mixture reaches 233 deg F on a candy thermometer. Add remaining butter and stir until melted.
Stir in two Marshmallow Hot Chocolate Pop Tarts crumbled up.
Optional topping, mix frosting and frosting flavor packet and cover fudge. Then add crumbled Pop Tarts to top.
Serve these up to your Sweet Tooth and Enjoy!
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Tuesday, October 23, 2012

Pumpkin Pie Pop Tart Pops

It's my second post for Pop Tart week and I hope this one does not disappoint. 

Haha! I know... Cake Pops usually post on Fridays, but this is NO cake pop!

Oh no! 

These are Pop Tart Pops!

These were fun and easy to make. And... oh so good!

They are so easy and fun to make. Have fun making these with your kids. 
1. Break off hard edges and pulse in food processor. 
2. Break up pastry and add to food processor. 
3. Pulse until a fine crumb is achieved 
 4. Add some Pumpkin Spice Cream Cheese. 
5. Mix together. 
6. Roll 1 1/2 inch balls.

Over the weekend, I ran out of white candy melts. In desperation, I ran to the grocery store and got some Almond Bark. I melted it and I was so impressed with it! Almond Bark melts smoothly, it tastes great, and it dipped beautifully! This is going to be my new GO-TO Candy Coating from now on!
I got quite a response on Instagram of other cake popper and candy makers LOVING it as well. 

I decided to put these pops on wooden sticks due to their size and leave them "candy apple" style.

I usually don't like making pops with cream cheese because of the refrigeration lead to condensation, and condensation on the candy can create a sticky mess. 

But, for the great pumpkin flavor, these are worth the extra step of keeping them wrapped up in the fridge and then allowing them to come to room temperature, still in their bags, to avoid condensation on the chocolate. The condensation will form on the bag leaving the candy coating clean.

Pumpkin Pop Tart Pops

by Pint Sized Baker
Prep Time: 20 minutes
Ingredients (12 Cake Pops)
  • 6 Pumpkin Pie Pop Tarts
  • 1/4 C Pumpkin Spice Cream Cheese
  • Almond Bark
  • Wooden Popsicle Sticks
  • Sprinkles
Break off the Pop Tart crusts from six Pop Tarts and pulse in Food Processor.
Break up the Pop Tart and pulse to a fine crumb.
Add in Pumpkin Spice Cream Cheese and mix until all blended.
Make 12, 1 1/2 inch Pop Tart Balls.
Place in fridge and melt Almond Bark.
Dip 1/4 inch of wooden stick into melted Almond Bark and then insert into the balls.
Dip entire ball into Almond Bark and drip off excess melts.
Add sprinkles when wet or allow to dry and add stripes and then sprinkles.
Serve along with your other Pumpkin Treats. Enjoy!
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