Chocolate Crunch Cups

So, I’m more than a little in love with Star Crunch.

Oh, you know what I’m talking about. That delicious, chewy caramel middle, the crunchy crisps around it and that milk chocolate coating.

Sure, it’s packed with preservatives and maybe none of it is real chocolate, crisps or caramel, but that doesn’t stop me from buying a box every now and again to enjoy the sweet, sweet taste of summertime and childhood.

The best part about making your own Star Crunch is that it takes hardly any time at all. The worst part is that I still haven’t figured out the exact recipe. For now, we’ll stick with these. Next time, homemade Star Crunch perfection. You better believe it.

Chocolate Crunch Cups

Igredients
1 box of Rice Krispies (not the big box. The smaller one)
1 jar of Herhey’s caramel topping
1 10 oz package of Nestle’s dark chocolate morsels

Directions
1. In a large mixing bowl, mix together all of the chocolate chips and the caramel sauce.
2. Microwave for one minute at thirty second intervals, making sure to stir in between. After the one minute, stir the chocolate and caramel until smooth.
3. Mix in half the box of Rice Krispies. Thoroughly coat the cereal.
4. Add the rest of the cereal for a super crunchy treat or a quarter box more for crunchy and chocolatey treat. I went for the whole box because I don’t wait. Ever.
5. Once you’re finished mixing in the cereal, pack cupcake liners with as much of the cereal mixture as you want. I filled my liners as high as small cupcakes.
6. Put these in the fridge to set up. I also keep my cups in there for storage. It’s getting warm out.

Makes thirty cupcake-sized cups or sixty half-sized bites. I say, perfect for a party!

Niki’s Note: Stay tuned for when I update this recipe with an even closer version to the real thing!

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Cookie dough bites (gluten free!)

You know those days that are all humid and gross and there’s nothing you can do to keep your hair straight and it just curls right back up even though you don’t like your hair like that?

Yeah. May has been kind of like that. Darn you, naturally curly hair.

With that in mind, when the weather is humid, not only do I get uber grumpy about my hair, but I also don’t want to bake anything. And I most CERTAINLY don’t want to cook anything that doesn’t require the sole use of a microwave.

God bless that invention.

So, among my many travelings on Pinterest (and with a little inspiration from my bestie, Kyle, who adores the movie theatre version of today’s treat), I came across this recipe for cookie dough bites. The only change I made to the recipe was replacing the regular flour with King Arthur gluten-free multi-purpose flour because I thought it would be a nice change from the usual. Unfortunately, my good intentions went awry. I recommend using regular flour in these treats.

Cookie dough bites

Ingredients:
1 C butter, softened
1.5 C packed light brown sugar (so apparently I put 1/4 C less than I was supposed to; oops)
1 tsp vanilla extract (I used 2 tsp, probably to make up for messing up on the sugar)
2 C flour
12 oz mini chocolate chips (1 bag)

Directions
1. Cream the butter and sugar together. It’s probably best if you remember to use all the sugar, unlike someone. *cough cough* me *cough cough*
2. Add in the vanilla extract, then the flour. First, mix in one cup, then stir in half of the chocolate chips. This will keep them from falling out to the bottom of the bowl. Then mix in the rest of the flour.
3. Roll into as big or small a ball as you want. I made mine about 1 tablespoon or less. These bites are rich! Put in the fridge for about 30 minutes.
4.  Melt the rest of the chocolate chips in the microwave. I heat for 30 seconds, stir up the chocolate chips, and then heat for another 30 seconds. I’ve burnt too much chocolate to not have the utmost control over my timing.
5. Drizzle the chocolate over the cookie dough balls. (Obviously I didn’t do a very good job, and some of my cookie dough balls ended being attached at the chocolate string.)

Makes five dozen, depending on what size you make them.
Store these in the fridge. They will get soft if you leave them out long enough.

Strawberry Chocolate Chip Croissants

Sunday was Mother’s Day, and if your weather was anything like New Jersey’s gorgeous 80 degrees, I bet you enjoyed it by staying outside and playing with your family.

I stayed inside, out of the sun, so my pale self could stay that way. Oh yeah, and I made these delicious croissants for my friend (who’s like a second mother to me) because she’s awesome. And I’ve been spending way too much time on Pinterest. Did you know that Pillsbury has its own Pinterest boards?

Strawberry Chocolate Chip Croissants

Ingredients:
1 can of Crescent rolls (I used reduced fat)
1/4 C strawberry preserves
1/4 C semi-sweet mini chocolate chips

Directions
1. Preheat the oven to 350 degrees. I used a non-stick cookie sheet lined with foil, so if you use something different, make sure to note the temperature changes on the can’s package.
2. Unroll the crescent rolls into the eight triangles.
3. Spread about one to two teaspoons of the preserves on the short end opposite of the triangle point (crescent rolls are usually isosceles), and then sprinkle with some chocolate chips (however many you want).
4. Roll the dough up, tucking in the sides and the point to ensure that the filling doesn’t leak out.
5. Spread the bundles evenly on the tray.
6. Bake for 12 minutes, until golden brown on top. Serve while warm.

Makes eight.

Saturday Recipe Round-up, Week 5

Good afternoon, Bakers Anonymous family! It’s Saturday, but more importantly, it’s my Grammy’s birthday. Happy birthday Grammy! You’re awesome.

In honor of her, and tomorrow’s holiday (Mother’s Day, in case you forgot), here are five of my favorite posts featuring delicious treats to make for the mother (or mother-figure, Lord knows I’ve got lots of those, too) in your life.

Usually I don’t post recipes from big company websites like Pillsbury or Hershey’s, but this Chocolate-covered Oreo cake couldn’t be passed up. Many thanks to Lindsay from the berteau life for sharing this with the whole world. I really want to make this cake as soon as possible. I’m so serious about this.

Bakerella, ever the inspiration, created this Chocolate Peanut Butter Banana pudding, made extra special through the use of jars, ribbon and a nifty paper cutter. Now, if only I could find some cute little jars just like she used.

Bakers Royale threw down with the very spring appropriate Strawberry Shortcake Bars. Not only are the bright pink (natural coloring people, no worries), but they are also coated in the perfect streusel topping! I think I want to take that topping and eating it on its own. For realsies.

Need more strawberry? Because I know I do. And let’s add in some chocolate chips, okay? All that goodness equals Strawberry Chocolate Chip Cake from Eat at Home Cooks. From the perfect strawberry icing to the sweet chocolate chips, this cake is sure to be a winner.

And for the final recipe share, more strawberry! (I’m sensing that summer is coming soon) Confessions of a Cookbook Queen made these luxurious Strawberry Cheesecake Cupcakes with homemade strawberry filling on top. Pretty and light? Yes, please.

– Niki

Saturday Recipe Round-up

Bakers Anonymous, it’s Cinco de Mayo!

And to me, that means absolutely nothing except recovering from the crazy time I had last night (huzzah for besties and “family” reunions!) and looking at wonderful recipes. Let’s see what’s happened this week, shall we?

Breakfast on a Stick – fact or fiction? Rather, I think it to be the most ingenious idea ever. Babble’s Family Kitchen has hit upon a brilliant idea with this sweet and simple breakfast. I love waffles, I love fruit and I love Cool Whip.

How don’t know how she does it, but Alaska Mom has come up with yet another wonderful recipe – Skillet Cream Puff Pie. Not only does this pie look delicious, but it’s also tres, tres simple. Hopefully, I’ll be brave enough to tackle this treat soon!

Blueberries. Cream cheese. Coffee Cake. What could be better than combining all three of these things? Confessions of a Cookbook Queen came up with this delectable breakfast? lunch? dinner? dessert? (who cares?) recipe; I really think it’s the cream cheese that puts it over the edge.

So, Lemon Curd is something I’ve never really thought about doing, but this simple, six-ingredient recipe from Satisfy My Sweet Tooth actually inspires me to go into the great culinary unknown. I can do this! I can do this?

And to wrap it all up, this wouldn’t be Bakers Anonymous without a tad more cream cheese? These cream cheese chocolate chip cookies from Bake or Break could quite possibly become my go-to cookie.

– Niki