Saturday, July 30, 2011

Chocolate-Covered Corn Dogs

We live within walking distance of a grocery store. Not that I actually walk there (last time I was mauled by fire ants), but it being in close proximity to my house, I’m there several times a week.

And regardless of what’s on my list, there are always four aisles that I’m going to visit (unless I really have to pee): baking, chips/snacks, frozen snacks, and ice cream. The first three aisles are for you; the last one is for me.
While trawling the frozen snacks aisle earlier this week, my ever-wandering eye landed upon a gold mine—a mini, oblong, pig-filled gold mine.

Mini corn dogs!! Perfect for covering in chocolate! Although, I feel that way about pretty much everything, don’t I?

For all the corny details (ow ow!), visit Foodbeast.

Thursday, July 28, 2011

Car-Baked Sugar Cookies

It's hot in NC and it's been hot and it will continue to be hot for, well, a hot minute. Fortunately, this is something that I'm used to as I'm hot every day, regardless of the weather. OW!

Anyfullofmyself, this past weekend was particularly toasty, which lent itself perfectly to baking cookies in the car. I know I've done this before, but with a dough that I made from scratch. This time I just went to the store and snagged a package of Pillsbury ready-to-bake sugar cookies. No need to be fancy when you are having fun.

Car-Baked Sugar Cookies

  • 1pkg Pillsbury Ready to Bake Sugar Cookies
  • sugar for rolling, optional
  • sprinkles for fun, NOT optional!
  1. Line a cookie sheet or two with parchment. 
  2. Put your favorite pre-made, pre-sliced/squared, cookie dough on said sheets. 
  3. SMASH the cookies relatively flat so they bake evenly and thoroughly. I used the bottom of a buttered/sugared glass. (And I rolled my cookies in sugar first). 
  4. Top them with sprinkles, if that's how you roll and throw those bad boys into the car, on the dash (on top of a towel and not touching anything in the car). 
  5. Let them hang out for several hours. (My cookies were out there for 5 hours).

BLAMO! Car-baked cookies. They don't get brown like they do in the oven, so you have to kind of feel things out. Get in the car, door closed, and check on them after a few hours. But don't do that often or the heat from the car will be lost and it will take even longer for them to bake. 

If you have somewhere to be that requires you to drive, this isn't going to work out well if you only have one car. Having no plans for Kyle's car to move anytime this summer, I was able to run some errands while the cookies baked.

The cookies were light and flaky, kind of like pie crust. I think rolling the cookies in sugar added to that pastry-like consistency and flavor. It's something to try for the novelty, but these in particular aren't anything spectacular.

Tuesday, July 26, 2011

Chocolate-covered Hint of Lime Tortilla Chips

Sometimes people need a hint of lime in their life. And sometimes they need that hint of lime to be covered in chocolate.

I had been thinking about adding tortilla chips on to my growing list of chocolate-covered concoctions, but I thought they might be a little blah. So when I went to visit the Lays web site for inspiration, I realized that I had options.
Hint of lime tortilla chips, duh! They are perfect for summer and a great way to add just a little zing to the chip hiding beneath the chocolate.

Here's the quicky (typo and it stays) and dirty version: Melt baking bark of choice (I used both), coat chips and chill until set.

Guess which I liked better! Aside from my bias towards all things white chocolate, I really do think the lime and the white chocolate were a better pairing. I have friends who would disagree, so as LeVar Burton would say, " don't have to take my word for it."

Sunday, July 24, 2011

Pretzel and Potato Chip Blondies

Due to a recent super-fun hairstyle change, a few people now refer to me as “Blondie.” This new nickname has only furthered circulating rumors that I am obsessed with baking: they greet me “Hey, Blondie!” and I think “Ooo blondies!” (Maybe if I go back to my original color, people will call me Brownie. Yes, these are the things I think about.)

Anydyejob, this inspired me to locate a faboosh blondie recipe tout de suite (that means right quick!). One easy Google search later and TA DAH: Smitten Kitchen’s “Infinitely Adaptable Blondies.” With my love of all things modifiable, you know I couldn’t pass this up.

And, of course, because my mom dropped me on my head when I was but a babe (I’m still a babe, just in a different way. OW!), I couldn’t resist adapting these blondies in a way near and dear to my heart: hello, pretzels and potato chips!

Oh! AND I used my off-the-chain Edge Brownie Pan. A+!

To get the sweet and salty details, visit Foodbeast!

Wednesday, July 20, 2011

Chocolate-Covered Pickled Jalapeños

If you don't have a jar of pickled jalapeños just sitting in your house, you should buy one, just in case the desire to cover them in chocolate (or include them any dessert you are making) should strike. 

I had to go to the store to purchase the jar of jalapeños as well as the baking bark. Fortunately, the K-roger is super close. I probably shop there at minimum three times a week, and sometimes as often as three time as day. (Helpful hint: making lists is the key to not forgetting things on said list).

As per usual the ingredients and directions are easier than Sunday morning, unless you are making these on Sunday morning, then they are equally easy.

Chocolate-covered Pickled Jalapeños
  • 1 jar pickled jalapeños
  • chocolate and white chocolate baking bark
  1. Drain and thoroughly dry jalapeños.
  2. Melt bark, and coat pickled pieces of spicy perfection.
  3. Let chill and then consume with a glass of water nearby. 
I think I like the white chocolate better. It had a cleaner flavor than the regular chocolate, which muddled the pickled-ness just a tad. 

I was on a pickled jalapeño kick. But now, with both of the japaleño-heavy recipes out of the way, I am ready to continue to branch out.

Sunday, July 17, 2011

Bacon and Pickled Jalapeño Rice Krispies Treats

Pop quiz you Hot Shot! What makes everything better?
A. Bacon
B. Pickled Jalapeños
C. Herpes
D. A and B!
Here’s a hint: It’s not just A or B, and, no matter what your girlfriend might have told you, it’s definitely not C.
Are you ready to take the tried and true “let’s add bacon to stuff” fad to the next level? Well, you don’t really have a choice because I’m about to bring you to it and take you through it with these Rice Krispies Treats with bacon AND pickled jalapeños.
To find out how it's done, visit Foodbeast.

Tuesday, July 12, 2011

Oatmeal Creme Pie Truffles

I've added another obsession to my steadily growing list of crazy: turning cookies into truffles. Let's revisit the past, shall we? Oreos (with bacon, duh!), Thin Mints, Samoas, Tim Tams, most recently Star Crunch and NOW... Oatmeal Creme Pies!!! I might just go through the entire Little Debbie catalog.

But for now, let's focus on the awesome that is Oatmeal Creme Pie Truffles. 

Oatmeal Creme Pie Truffles

  • 4oz cream cheese, softened
  • 1pkg Little Debbie Oatmeal Creme Pies
  • white chocolate baking bark
  1. Pulverize the pies in a food processor until crumby (crumby in a good way, that is). 
  2. Add cream cheese and combine until blended. 
  3. Using your 2t cookie scoop, create balls of pie/cheese goo and set on a wax paper-lined cookie sheet.
  4. Put in freezer to harden.
  5. Meanwhile, melt the white chocolate bark, and coat those tasty bites of greatness. Then stick them back in the freezer to solidify the chocolate.
These were easier to make than the Star Crunch truffles, as they were already a pretty soft cookie. And, oh man, were they good. I'll have to do a back-to-back taste test to see which one I prefer (this or the Star Crunch), but right now they are neck and neck.

Saturday, July 9, 2011

Dirt Bark

Sounds suspect, doesn’t it? Quell your fears! This treat contains neither dirt nor bark; however, it does contain worms.

I’m sure many of you are familiar with Dirt Cake, in which no actual cake is involved. It’s basically a lot of dairy (cream cheese, butter, milk, pudding, and Cool Hwhip) layered with crushed Oreos and gummy worms.

Dirt Bark is just like that, only in chocolate bark form.

For the full (and fabulous) recipe, visit Foodbeast.

Wednesday, July 6, 2011

Chocolate Covered Cheez-It Crackers

Once more with feeling! I can't get enough of covering things with chocolate. It brings joy to my life and my belly (most of the time).

I've always been more of a Better Cheddar fan myself, but they are hard to come by these days, so I figured Cheez-It crackers would do the job just fine. And they did.

Chocolate-covered Cheez-It Crackers: Melt the bark, covered the crackers, chill, consume.

Easy is as easy does. (I really desired to say something here like "Sounds like my college roommate!" but that is just such a lie. I blame my roommates for not being who-ers.) 

Although they were quite tasteful (as my buddy Lyssa would say), I think I would try to get a thinner chocolate coating on the Cheez-Its next time around.