Chocolate Chip Oatmeal Cookie Bars

So last weekend we had our first cookout of the season, with a few friends.  Everyone brought a dish to share while we provided the grilling meats and these yummy dessert bars.  They are so easy to make using refrigerated cookie dough as the base.  And oh my, were they delicious!!

Chocolate Chip Oatmeal Cookie Bars

1 roll (16.5 oz) refrigerated chocolate chip cookies

1 cup quick-cooking oats

2/3 cup caramel ice cream topping

5 tablespoons all-purpose flour

1 teaspoon vanilla

3/4 cup chopped pecans

1/2 cup semi-sweet mini chocolate chips

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats. Reserve 1/2 cup dough for topping.
Line a 9-inch baking pan with parchment paper for easy release and press remaining dough mixture evenly in bottom to form crust.

Bake 10 to 12 minutes or until dough puffs and appears dry.

In small bowl, mix caramel topping, flour and vanilla until well blended.

Remove partially baked crust from oven, and sprinkle nuts and chocolate chips evenly over crust.

Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.

Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.

DIY Meringue And Marshmallow "Mushrooms"

I designed a "Little Outdoorsman" party for Bird's Party E-zine a couple of months ago.  The snack table was filled with treats that went with the theme like gummy worms & fish, trail mix, and these cute and tasty meringue & marshmallow "mushrooms."  They make an adorable presentation when nestled among chocolate "rocks" (from Walmart).  Here's how to make them for your own rustic party theme...

Meringue & Marshmallow "Mushrooms":

1. You will need large marshmallows, chocolate chip meringue cookies, white icing, and cocoa powder.

2. Cut the marshmallow in half, lengthwise. Roll one of the halves between the palm of your hands in order to round it out.

3. Roll the marshmallow in the cocoa powder, and tap off the excess.

4. Spread a dollop of icing onto one end of the marshmallow and top with a meringue cookie.

Display your "mushrooms" in a shallow dish surrounded by chocolate "rocks".

Dinosaur Party + "Volcano" Chocolate Lava Cakes Tutorial

What little boy doesn't love dinosaurs!?  None that I know of, especially if he were getting a dinosaur birthday party like this one!  Debbie of Wants and Wishes designed an adorable Dinosaur party collection she used for her son's birthday party, as well as created some fantastic treat ideas for the dessert table.  She's sharing the Molten Lava Volcano Cakes recipe and instructions with us, so you can also re-create this party.  Enjoy! 

The party details are perfectly themed and easy to do yourself. 

• Debbie provided printable party hats with cute "spikes" down the back for each child to wear & take home. 
• The cupcakes were topped with simple dinosaur toys that are available in $1 stores or toy stores. 
• A "hot lava trifle" is served, made by layering crushed oreos(with chocolate center), gummy worms, a "nest" of chocolate 'dinosaur eggs', and cherry balls for hot lava. 
• The 'dinosaur eggs' and 'lava balls' are also placed in baggies for favors.

Perhaps the most unique dessert was the Molten Lava Volcano cakes that Debbie made.  What a great idea these were.  The recipe and tutorial follows.  Debbie used a mold from Williams Sonoma.

Ingredients:
8 Tablespoons (1 stick) unsalted butter, plus a bit more for molds
2 teaspoons flour, plus a bit more for dusting molds
4 ounces of bittersweet chocolate
2 large whole eggs
2 large egg yolks
1/4 cup of sugar
Makes four 4 or 5 ounce molds or ramekins
1. Preheat oven to 450 degrees
2. Butter and lightly flour molds or ramekins (tap out excess flour)
3. In top of double broiler set over simmering water, combine butter and chocolate. Heat until just melted.
4. In bowl using electric mixer, beat together eggs, yolks, and sugar until light and thick.
5. Add a small amount of the melted chocolate mixture to the egg mixture and beat to combine. (Make sure egg mixture does not harden from heat of chocolate mixture)  Slowly add in remaining chocolate mixture.
6. Quickly beat in flour until just combined. Pour batter evenly into the molds.
7. Place the filled molds on a baking sheet and bake until the sides have set but the center remains soft, NO MORE THAN 6 to 7 MINUTES!! This is the key to this dessert- it cannot be over cooked!
8. Invert each mold onto a plate, let rest 10 seconds. Unmold by lifting up one corner of the mold, the cake will fall out onto the plate.  

1. You will need orange and red chocolate apeels (wafers). These are white chocolate with food coloring, some are even flavored. I got orange flavor for the orange and vanilla for the red.... just to add a bit of surprise.

2. Have your volcano cakes cooking in the oven. I used this cupcake pan that I got at Williams Sonoma years ago, but you could use a cupcake pan with no liners. Note: If you have 2 ovens, turn on your other oven to as low as it will go to heat the chocolate (around 140 degrees). If not, after your cakes are cooked- TURN OFF your oven (if not you will burn your chocolate) and stick in your chocolate to start the melting process.

3. Melt each color of chocolate in a SEPARATE bowl in the oven, it should take 8-12 minutes to melt, but check on your chocolate every couple of minutes, as each oven heats differently and stir each time. Heating on the lowest temperature of your oven melts the chocolate properly and eliminates that white coating that can appear on chocolate, usually it is around 140 degrees.

4. Place a glob of orange chocolate on the top of the mini volcano cake, letting it run down the sides.

5. Drizzle the red down the sides crossing over the cake in a X like pattern.

6. Swirl gently with a spoon on the top to combined the orange and red, this will cause more chocolate to cascade down the sides mixing the orange and red for an realistic, explosive feel.

Let it set for a few minutes, and serve.

NOTE:  You can also use a regular chocolate cake recipe cooked in the molds.  The center will not be melted in this case but will hold up longer on a dessert table (lava cakes need to be served immediately for the soft center effect).

Homemade Chocolate Pudding

by Contributor Lisa Thiele

Skip the ʻol packaged pudding; itʼs time to make your own! Itʼs easy, delicious

and you can customize it however youʼd like. I went with the classic chocolate

and used almond milk instead of whole milk. Feel free to swap out the dark

chocolate for semi-sweet, white chocolate or perhaps butterscotch.

This is also a fun afternoon treat to make with the kids!

{Photography & Styling by With Style & Grace}

Homemade Chocolate Pudding {Recipe adapted from Bakers Royale}

Ingredients:

• 1/2 cup cornstarch

• ½ cup granulated sugar

• Pinch of salt

• 3 cups cold almond milk – you may replace with whole milk

• 3/4 cups dark chocolate, chopped

• 1 tablespoon almond extract or vanilla extract

Directions:

In a blender, combine cornstarch, sugar, salt and milk until everything is blended.

Set up your double boiler or a heat-proof bowl over – not touching- simmering hot water. Pour the blended mixture into the double boiler or into heat-proof bowl.

Stirring occasionally, youʼll begin to notice it thicken. Using almond milk, I had to add additional cornstarch – make sure you whisk as you pour to avoid clumps.

This takes 20-30 minutes (less if using whole milk) to form a thick enough consistency to coat your spoon.

Next, add in the chocolate and mix well to combine. Mix in the vanilla. Voila, homemade pudding!

DIY Chocolate Easter Bowl

I was beside my self when Debbie of Wants and Wishes submitted this Easter Chocolate Bowl tutorial!  I knew right away that you fabulous readers would enjoy this.  Not only does it make for an adorable display, but the fact that it's also edible makes me giddy!  Here are directions from Debbie:

You will need:

•  mini balloons
• dipping chocolate
• shortening
• wax or parchment paper
• peeps! chicks or bunnies (I love these)
• candy eggs (I used speckled jelly beans & chocolate filled egg

1. Melt your chocolate using the microwave, or double boiler, according to package directions.
2. While your chocolate is melting blow up mini balloons and coat the bottom half of the balloons with shortening. (this will help the chocolate not stick to the balloon).  Use a cookie sheet or plate with parchment/wax paper placed on top.
3. Roll the bottom half of the balloon in the chocolate, while holding on at the top half of the balloon. I wanted the chocolate bowl to have a little rough feel to it, since it is suppose to be a basket. No two will be alike and this makes it easier as it not suppose to be perfect. You might have to apply more than one coat. If a small area is a little transparent or you need to smooth a spot out, take the back of a spoon with a little chocolate on it and swirl in the direction of the chocolate
4. With the balloon in your left hand. Place a small circle of chocolate on the plate/cookie sheet with your right hand. Place the balloon on top of the chocolate disk. Place in the freezer to set faster.

When the chocolate is set, pop the balloon with a pin and take out the balloon remains.  Fill with jelly beans, chocolate eggs and other candy. Top with a bunny or chick peep.  You can package them in boxes, cellophane bags or on top of individual platters at each place setting.

Thanks again to Debbie for sharing this great project.  You can find some cute Easter printables to go along with this in her Etsy shop.

  If you have a DIY tutorial you'd like to share, please send me an email with your idea.  Good photos are essential.  Cheers!

Mini Almond Joy Candies

by contributor Lisa Thiele

Sometimes you feel like a nut...that's when it's time to make your own Mini Almond Joys!

 I don’t believe you can go wrong with the combination of chocolate and coconut, and then throw in an almond - sold! If you can avoid eating the entire batch, trust me, it’s not as easy as you might think, then might I suggest you surprise someone special with a box of these mini almond joys? Who doesn’t love a box of chocolates, especially homemade?

Homemade Almond Joy {Recipe adapted from Joy the Baker}

• 7 ounces sweetened condensed milk

• 1 cup powdered sugar

• 1 Tablespoon Vanilla extract

• pinch of salt

• 2 1/2 cups unsweetened flaked coconut

• 30 (or so) almonds

• about 20 ounces semi sweet chocolate chips

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

To toast the almonds, spread them onto a separate {unlined} baking sheet and toast for about 10 minutes. Don’t go too far, it doesn’t take long to go from toasted to burnt. Remove from oven and let cool.

In a medium bowl, mix together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut, until combined. Yes, the mixture will be thick. Place mixture in the freezer for 30 minutes - it’s easier to work with when it’s cold.

Remove the coconut mixture from the freezer. With clean hands shape one tablespoon of coconut into a little ball about 2 Tbsp.

Pressing firmly, make sure the balls are compact that way they don’t crack when dipped. Place the balls on the lined baking sheet and continue until you’ve gone through the remaining coconut mixture.

Warning, your hands will get sticky and may need to wash on occasion. Press an almond on top of each coconut ball. It’s okay if they don’t completely stick. Place the baking sheet in the fridge to chill while you melt the chocolate.

Place a medium size saucepan; add about two inches of water over a medium heat. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water.

Make sure the bowl is about 1 inch from the boiling water. Stir the chocolate as it melts. Turn the heat off once the chocolate has melted but recommend keeping the bowl of melted chocolate over the hot water.

Remove the coconut candies from the fridge. Place one coconut almond ball on a fork. Use a spoon to scoop a bit of chocolate over the almond. That way the almond will stick to the candy and not fall off as you dip. Lower the fork into chocolate and spoon chocolate over candy to coat. Lift fork and let the chocolate. Place on the lined baking sheet. Repeat until all candy is coated in chocolate. If chocolate gets thick, just turn on the flame and heat slightly.

Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature.

For the box – take an average sized {retail} jewelry box and wrap both parts in fun {gift-wrap or scrapbook} paper. Place each chocolate in a mini cupcake liner and set alongside one another in the box. Fill the box (single layer) and cover with the wrapped lid.

all styling & photography by With Style & Grace

Lemon & Lime Tartlets Recipe

I just love the refreshing flavors of citrus, and these lemon & lime tartlets are so light and delicious you'll definitely want more than one!  This is just the recipe you'll need for a light Spring or Summer dessert when you're entertaining friends.  Bon Appetit!

Lemon-Lime Tartlets

1 pkg(16.5 oz) refrigerated sugar cookie BAR dough
1 can(14 oz) sweetened condensed milk
1 pkg(8 oz block) 1/3 less fat cream cheese, at room temperature
2 cups Cool Whip
1/4 cup lemon juice
2 tsp grated lemon peel
1/4 cup lime juice
2 tsp grated lime peel
Additional lemon or lime for slices or peel for garnish
Preheat oven to 325 and line 24 muffin cups with paper liners. Cut dough along pre-scored lines and place 1 piece of dough in each muffin cup. Bake 13-15 minutes or until golden brown. Cookies will be puffy. Cool completely in pan on wire rack.
Beat sweetened condensed milk and cream cheese in large mixer bowl, until smooth. Gently fold in whipped topping. Divide mixture into 2 medium bowls and add the lemon juice and peel to one, and the lime juice and peel to the other. Pour about 3 tbsp of lemon mixture over each of 12 cups, and then the lime mixture over the other 12 cups. Refrigerate for 2 hours to overnight.
Decorate with lemon/lime wedges, curls, slices, or peels.
Tip:
If you want only one flavor, just double the amount of juice and peel of that flavor and omit the other.
Tartlets may be frozen in air tight container for up to 2 weeks. Thaw at room temperature for 30 minutes before serving.

Rice Krispies Treats Dipping Pops!

by contributor Lisa Thiele

Today's treat is a childhood favorite: rice krispies treats ‐ with an upgrade!  Think "dipping," from chocolate sprinkles, to crushed Oreos, to mini (multicolored) chocolate chips. The options are endless, really. Plus, you can {easily} make these without breaking the bank. Not bad, right?

This is a fun, hands‐on activity to do with the kids. Okay, and adults. I mean, who doesn’t like rice krispies treats? If you’re throwing a birthday party for the little one, consider setting up a rice krispies treat dipping station, where the kids can make their own “krispies pop”. These can also make great parting favors

Concept and photos by With Style and Grace

Rice Krispies Treat Recipe (adapted from back of the cereal box)

Ingredients
3 Tablespoons Butter
1 package (10oz or 40) regular marshmallows or 4 cups of miniature
marshmallows
6 cups Rice Krispies cereal
lollipop sticks ‐ optional
Directions:
In a large saucepan, on low heat, melt butter. Add marshmallows and stir until completely melted. Remove from heat.
Mix in Rice Krispies cereal and stir until well coated.
Once it’s cool enough to touch (5 minutes), use your {clean} hands, roll a small ball of the rice krispies mixture and set on a sheet of parchment paper. Continue until all the mixture is all gone.
For Rice Krispies on a stick, insert stick into the center and set aside for at least 30 minutes to finish cooling.
Decorating:
2 cups chocolate chips
Assortment of sprinkles & toppings – think crushed Oreos
Foam block
Place toppings in individual bowls. Set out for dipping.
Using a double broiler (or microwave), melt chocolate chips. Remove the chocolate
from the stove. Dip the tops of your rice krispies treats into the chocolate, hover
over the bowl until its no longer dripping. Either dip or sprinkle topping(s) of
choice.
Note: if the chocolate &/or the toppings are too thick and heavy, the lollipop stick may
go through the rice krispies treat balls.
Set decorated treats into a foam block or something that will keep them upright.
Have fun with it and be creative!

Cupcake Fondue

This is just about the cutest idea I've seen in a long time.  Cupcake Fondue, as seen on Pintsize Social by Amanda of Bake it Pretty.  All you need is mini cupcakes (unfrosted), powdered sugar, a liquid (juice or milk), light corn syrup, and some dry toppings.

This would be a fun kids activity as well as a romantic Valentine's dessert idea.  Check out the full recipe on Pintsize Social.

Chocolate Chip Coconut Cookies

by contributor Lisa Thiele

Mmmm… soft, chewy, chocolatey and a hint of coconut, all in a single bite!

I find that bite size anything is almost more enjoyable. Less guilt and you can eat two for the “cost” of one. We all have our own justifications, right?

These are the perfect little cookies for a houseful of kids, big or small. Make a batch (or two) of these and I can guarantee they’ll be gone before the end of the night.

all photos by With Style & Grace

To make a cookie sandwich, add a small spoonful of ice cream or fat free cool whip (diet friendly) to the flat end of one cookie and then top with the second cookie. For a frozen “ice cream cookie sandwich”, throw them in the freezer and voila, delish!

This recipe is adapted from Two Peas and Their Pod and in my opinion; she’s the cookie queen!

{Bite size} Chocolate Chip & Coconut Cookies Recipe
1 3/4 cups all-purpose flour!
1/2 tsp salt!
1 tsp baking soda!
1/2 cup unsalted butter, at room temperature!
1/2 cup packed brown sugar!
1/3 cup granulated sugar!
1 large egg!
1 tsp vanilla extract!
3/4 cup mini chocolate chips
½ cup coconut flakes, optional
Preheat the oven to 35o degrees F. Line baking sheet with
parchment paper and set aside.
In medium bowl, whisk (or sift) together the flour, salt, and baking
soda. Set aside.
Using your KitchenAid, cream butter, brown sugar and granulated
sugar until nice and creamy. Add egg and vanilla extract. Mix until
well combined.
Slowly & carefully mix in the flour mixture until combined. Stir in mini
chocolate chips and coconut flaked.
Roll dough into balls – for mini, about 2 tsp of dough and regular,
about 1 Tbsp. Place on the baking sheet and using the bottom of a
cup, slightly flatten. Bake for 8-10 minutes. Remove from the oven
and let cool. Transfer to a wire rack to continue cooling