Personal Creations – Sponsored Post

March 21, 2012 By

This is a sponsored post for Personal Creations. All opinions are, as always, my own.

You know what’s coming? Easter.

Do you know how I know this?

Well, yes, the springy smelling grass, the blooming flowers, and the fact that my children are currently wearing last summer’s clothing (that is about 3 inches too short in all the wrong places) is a big sign.

The real way that I know, though, is the Reese’s Easter Eggs. Lord help me, but I love those things. They are my most favorite of peanut butter cup shapes. There is just something perfect about the ratio of peanut butter to chocolate.

I also know that Easter is near, becauase I was asked to let y’all know about Personal Creation’s fabulous personalized Easter baskets.

I don’t know about your kids, but my daughter loves anything with her name on it. My son, at nearly 12 years old, is way too cool to get excited about such things, though. He’s practically an adult, GAWD, MOM.

I was given a $50 gift card to spend at Personal Creations and I chose a couple of cute felt gift bags. They turned out adorable, with big bunny pictures and, of course, my children’s names.

My kids won’t get to see them until Easter, but I’m sure they’ll be pleased.

The quality is great, and they’re very cute. They are, however, quite expensive and probably not something I would have purchased without the gift card. (Just keepin’ it real.) Each gift bag was $14.99 (I ordered 2), but after the fee for personalization, shipping, and taxes, my order came to just over $50.

I tend to purchase the cheap $1 baskets for my kids every year from the local dollar store, so my mind was sorta blown about the price. If fancy baskets are your thing (and I know lots of people who love fancy baskets) then these are the way to go.

Thanks for reading! Recipe tomorrow that you absolutely, positively do not want to miss. Its a new favorite of mine.

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Thin Mint Brownie Cookies

March 19, 2012 By


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So, uh, something sort of happened yesterday.

It was my birthday. I turned *whisper* 30 years old.

Yeah, that happened.

I really didn’t feel 30 years old until I was at the store ordering my own birthday cake.

“Can you please write Happy Birthday, Karly on there? In hot pink?”

Isn’t my mommy supposed to do that for me while I’m at home shaking the birthday presents and sneakily peeling back the wrapping paper and re-taping it?

In my mama’s defense, she had the flu and this was an in-law party that she wasn’t supposed to be at, anyway. Also, I offered to pick up the birthday cake. And then proceeded to insist that I be the one to get the cake, because I didn’t want to impose on the host.

So, I’m not complaining, I’m just saying. Nothing makes you feel older than ordering your own birthday cake.

Or so I thought until I woke up this morning. I spent my birthday installing a new floor in my kitchen. I feel sort of ouchy today. And by “sort of” I mean that I can’t move without crying out in pain. My children are hiding from me. Apparently the screechy sounds coming from my food hole are frightening them.

I can only imagine how my husband (who is 32 and therefore VERY old, way older than me, thankyouverymuch) is feeling after crawling around on his knees and bending over to measure every godforsaken piece of flooring in our house.

Let’s not even wonder about how my daddy (who came over to help) is feeling. He’s obviously much older than me and is probably at home in bed, completely unable to move. Then again, he’s in much better shape than I am, so he probably skipped to work at 5am this morning, whistling music from the 50s (because, like I said…he’s pretty old).

Thankfully, the only part of my body that doesn’t ache is my mouth/jaw area. Which means that I can chew on these Thin Mint Brownie cookies all day long without complaint.

These aren’t the prettiest cookies ever, but they couldn’t be easier to make. I just took a box of brownie mix and turned that into the cookie base and then stirred in an entire sleeve of crushed Thin Mints. These were perfectly minty, soft, and chewy.

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Thin Mint Brownie Cookies

Yield: 36 cookies

These cookies couldn't be simpler, since they start with a box of brownie mix! Stir in some crushed Thin Mint cookies and you have a delicious, minty treat.

Ingredients

  • 1 box brownie mix (18ish ounces)
  • 2 eggs
  • 1/4 cup (1/2 stick) melted butter
  • One sleeve Thin Mints (crushed)

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer, beat together the brownie mix, eggs, and butter until well combined.
  3. Stir in the crushed Thin Mints.
  4. Drop by rounded teaspoonfuls onto the prepared baking sheet with 2 inches space between each cookie. (You can make these larger, like I did, but the edges tend to crisp up more before the middle bakes. I preferred the smaller cookies.)
  5. Bake for 8-10 minutes or until cookies are set.
http://bunsinmyoven.com/2012/03/19/thin-mint-brownie-cookies/

18 Comments Filed Under: Cookies, Dessert, Easy Breezy Chicken Squeezy

Nutella Filled Sugar Cookies

March 15, 2012 By


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I really wanted to name these cookies OMGNOMNOMNOM!!1!, but since this is another recipe that I snagged from someone else, I figured I’d not rename them in such a way.

I first saw these cookies over at Bake at 350 where Bridget’s little dude thoroughly convinced me with all of his cuteness to try these cookies. I snagged the recipe from Darla over at Cookin’ Canuck. She is quite possibly an evil cookie genius, but I like her anyway, evil genius or not.

Y’all know that my husband is a cookie connoisseur. He eats cookies for breakfast and lunch fairly regularly. He’s kind of a freak. I like him anyway. He happens to be both exceedingly cute and very good at following instructions. In fact, he totally obeyed when I asked him to join pinterest for the sole purpose of following this board: Things For The Husband to Buy Me. That has resulted in this board: Things The Husband Bought Me!

See? Even if he eats cookies 24 hours a day and is still skinnier than me, I like him anyway.

All of that was my extremely long-winded way of saying that these just tied with his first place, gold medal, all time favorite cookies. He sorta died when he ate these. So did I. It was very romantic, both of us eating cookies and then falling over dead on the floor, staring into each other’s eyes and reaching out our hands to hold as we took our last breath of the cookie-scented air.

Then we hopped up and gobbled down the rest of these magical cookies.

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Nutella Filled Sugar Cookies

Ingredients

  • 1/2 cup Nutella
  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups plus 1/3 cup granulated sugar, divided
  • 14 tablespoons (1 3/4 sticks) butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla

Instructions

  1. Using a 1 teaspoon measure, scoop out Nutella and place in small drops on a cookie sheet lined with parchment. Place in the freezer for 15 minutes.
  2. Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In the bowl of your stand mixer, beat together the butter and 1 1/2 cups granulated sugar on medium until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and add in the the vanilla.
  5. Turn the mixer to low and gradually beat in the flour mixture until just combined. Scrape down the bowl to ensure everything is well incorporated.
  6. Place 1/3 cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half and slightly flatten the bottom half by pressing it together with the palms of your hands.
  7. Use a small metal spatula to lift the mounds of Nutella from the baking sheet and lay on the bottom half of cookie dough. If the Nutella starts to soften, place it back in the freezer for a few minutes.
  8. Cover the Nutella with the other piece of cookie dough. Seal the edges with your fingers and roll the ball in the sugar to coat it. Place the cookies on the prepared baking sheet.
  9. Repeat with the remaining dough and Nutella mounds, spacing the cookies about 2 inches apart from each other on the baking sheets.
  10. Bake the cookies, one sheet a time, rotating from front to back halfway through baking. The edges will start to turn brown when they are finished, about 10 to 13 minutes. The centers should still be soft and puffy.
  11. Remove the cookies from the oven and cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and cool on a rack. They can also be served warm. Don't forget the milk!
http://bunsinmyoven.com/2012/03/15/nutella-filled-sugar-cookies/

Feeling lucky? I have four sponsored posts going on right now and each one offers up a chance to win! Click the links to read and enter: Hostess, Barilla, IHOP, and Olive Garden.

21 Comments Filed Under: Cookies, Dessert, Nutella

Lofthouse Sugar Cookie Bars

March 12, 2012 By

lofthouse sugar cookies recipe

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I have this bloggy friend and she is totally adorable.

And funny. OMG, she is funny.

We’ve sorta been reading each other’s blogs forever now and this probably isn’t the first recipe I’ve snagged from her site to share on my own. It’s not stealing if you’re friends. It’s borrowing, people. Borrowing.

Even if it was stealing, and it’s not, some recipes are just plain good enough to warrant a little theft. I admit to nothing, though.

Y’all know how I like to get bossy, so let me plan your day for you.

First, head to the kitchen and whip these soft, chewy sugar cookie bars up. They’re super easy and taste like those yummy Lofthouse sugar cookies without the weird chemical after taste. (Am I the only one who tastes that? I just can’t eat those things. It’s like chewing on something soaked in toilet bowl cleaner.)

Second, while your cookie bars are baking, head over to Shelly’s blog and waste your day reading her hilarious stories and drooling over her amazing recipes. Just don’t get so caught up in her little world that you burn your cookie bars. That’d be sad.

Third, spend the rest of the day eating cookies. No laundry. No dishes. No cooking dinner.

And that’s an order!

I topped my cookie bars with a simple chocolate frosting this time around, but I’ve also topped them with buttercream (Here is a link to Shelly’s favorite buttercream recipe. It’s also delicious. Much like her cute little face.). Either way, they are delicious and absolutely perfect for large get togethers. Just be sure to have a copy of the recipe ready, because people will totally want to steal borrow it from you.

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Lofhouse Sugar Cookie Bars

Ingredients

    For the cookies:
  • 1 1/2 cups sugar
  • 1 cup butter, room temperature
  • 8 oz cream cheese, room temperature
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
    • For the chocolate frosting:
  • 1/2 cup white sugar
  • 3 tablespoons butter
  • 3 tablespoons milk
  • 1/4 cup chocolate chips (milk chocolate or semi-sweet)
  • 1/2 cup powdered sugar
  • up to 1/4 cup milk or heavy cream, as needed

Instructions

    To make the cookie bars:
  1. Preheat oven to 350°
  2. Line a jelly roll pan (15x10x1) with aluminum foil or parchment paper and spray with cooking spray.
  3. In the bowl of your stand mixer, cream together the butter, cream cheese, and sugar. Beat in the egg and vanilla until well incorporated.
  4. With your mixer turned to low, add in the flour, baking powder, and baking soda, mixing until just combined.
  5. Press the dough evenly into your prepared pan. The dough is sticky and it will look too thin, but it all works out. Just keep pressing it until you have an even layer over the entire baking sheet.
  6. Bake for 20 minutes until edges begin to turn golden.
  7. Cool completely before frosting.
    8. For the frosting:
  8. While the cookies are baking, prepare the frosting.
  9. Add sugar, butter, and milk to a small saucepan over medium heat and bring to a boil. Boil for exactly 60 seconds and remove from heat. Stir in chocolate chips and continue stirring until the chocolate has melted.
  10. Place the mixture in the bowl of your stand mixer and place in the refrigerator to cool.
  11. When the mixture is mostly cool (it can still be a little warm, but not too hot or it won't whip - just return to the fridge if you find it not whipping good), place the bowl on the mixer and, using the wire whisk, whip the mixture with the powdered sugar until soft and fluffy. If needed add a bit of milk or heavy cream (up to 1/4 cup).
  12. Spread over the cookie bars.
http://bunsinmyoven.com/2012/03/12/lofthouse-sugar-cookie-bars/

recipe from Cookies and Cups

23 Comments Filed Under: Bar Desserts, Cookies, Dessert

Dulce de Leche Brownies

March 7, 2012 By

I’m home from my cruise to the Bahamas.

Whew. I am stuffed, y’all.

My days consisted of waking up, eating breakfast, laying back down (in the sun, of course), eating lunch, laying down, eating dinner, eating dessert, drinking umbrella drinks, and laying back down (to sleep).

I’m exhausted.

Strangely enough, when I got home my family refused to let me continue on with that schedule. They did, however, encourage the desserts.

I made brownies. They are magical.

I’m pretty sure that everyone likes a thick and gooey brownie. I mean, if there are people out there who don’t like big slabs of chocolatey goodness, then I’ve certainly never met them.

I had a bit of dulce de leche left over from last month and though maybe you all did too. (You did all obey my command to make your own dulce de leche, right?) I figured I’d be better off swirling it into my favorite brownie recipe rather than just finishing it off with a spoon.

This is my most favorite brownie recipe ever, but feel free to just use a box mix if you’re feeling lazy.

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Dulce de Leche Brownies

Ingredients

  • 1 cup (2 sticks) butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 1/4 cups cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder, optional
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 cups semi-sweet chocolate chips
  • 1/2 - 1 cup dulce de leche, depending on how caramel-y you want it

Instructions

  1. Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
  2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
  3. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
  4. Stir in the flour and chocolate chips until well combined.
  5. Pour half of the batter into the prepared pan. Drop spoonfuls of half of the dulce de leche over the top and swirl with a butter knife. Top with the remaining brownie batter and dulce de leche, swirling with a knife. Bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
http://bunsinmyoven.com/2012/03/07/dulce-de-leche-brownies/

Feeling lucky? I have four sponsored posts going on right now and each one offers up a chance to win! Click the links to read and enter: Hostess, Barilla, IHOP, and Olive Garden.

12 Comments Filed Under: Bar Desserts, Brownies, Dessert
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