Hope you had a great weekend! The boy and I decided if we were going to make a St. Patrick’s treat this year, we needed to do it before our crazy week began. We came up with a few sweet ideas, and this is what he picked. I knew better than to argue with the boy. He loves to eat this (what’s not to love?) and it’s kind of become a tradition. I love it because it’s festive, takes little time, and requires very little brain power.

Here’s another thing to love… you don’t even need to measure. But if you must, the basic recipe is here. I just fill my large measuring bowl with chocolate chips (about 2  1/2 cups) and melt in the microwave. Be sure to stir every 30 seconds until fully melted, otherwise the chocolate will seize on you and make you wanna cry. I spread the melted chocolate with a spatula on a cookie sheet that has been covered in parchment paper, and then add whatever we want on top before it sets. For these, we added green M&Ms, mint flavored Oreos, and shamrock sprinkles. You can put the pan in the fridge or just leave it out for awhile it set. Once set break it up and you’re done. It’s that simple!

If you want a little more mint-spiration, and have some extra time this week, these mint cupcakes and whoopies pies are fabulous! If you decide to make the mint chip cupcakes, use my favorite chocolate cupcake recipe and this mint frosting recipe. And if you’re looking for a St. Patrick’s Day cocktail, this thin mint martini is perfect!

I know Valentine’s Day often inspires us to make amazingly decadent desserts for those we love, and if you’re planning something elaborate for your valentine, by all means go for it. I don’t claim to be a relationship expert, but here is my advice… Do not stress if you are short on time.  Skip the complicated dessert recipe, make a batch of these, and then spend the rest of your time planning for dessert after your dessert (if you know what I mean). The reality is, regardless of what edible dessert your whip up, your valentine is much more likely to remember the second course dessert.

Cake Batter Rice Krispies (Recipe from How Sweet Eats)

3 tablespoons butter

1 10-ounce bag of mini marshmallows

1/4 cup white cake mix (original recipe uses yellow cake mix)

6 cups rice krispies cereal

1 1.75-ounce container of sprinkles

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes. Use a cookie cutter to cut out rice krispie shapes.

Happy Friday everyone! Okay, I know I’ve done a terrible job of posting regularly. I refuse to feel guilty about it though because one of my new year’s resolutions is to feel less guilty, less often, and since it’s only February, I’m still stickin’ to it (give it a couple of months). I’ve said it before, I blame it entirely on the Catholic guilt gene that I inherited from my mom. I’ve never even visited a Catholic church in my 38 years of life, but have been plagued with Catholic guilt…. God does have a sense of humor.

I’ve compiled a whole list of excuses for not blogging, first being the fact that my real job takes up most of my time (whine, wine, I know!). Secondly, I’ve come to the recent realization that the boy is never going to be 10 again, and I don’t want to look back and wonder where the time went. Then, there is the Naughty One who barks incessantly at me when I get on my laptop. I have to video it so you get the full effect. How did I end up with a blog-hating dog? It’s bizarre.

But I’ll stop here with the excuses because really they’re just excuses. Don’t you agree that even when life’s crazy you make time for what’s important? So here is the honest truth, I’m struggling with the whole blogging thing right now. I don’t do this for money (see, there are no ads), I don’t try to market myself; I’m terrible at networking, and I don’t have time to worry about my blog stats,…that’s not why I started this blog. I started this blog because I love to bake and learn from people who know what they’re doing. As things unfolded,  I realized that there is more to this than baking. It’s about trying to find the humor in my crazy life, and discovering the blessings that often come out of the insanity. It’s also been about connecting with other people who share my passion and finding people who have lived paralleled lives. You’ve given me hope for the next chapter of my life!

If you know me personally, you probably know way too much about me… Really, I’m sorry! I live in the details. Recently, I was with a group of friends and one alluded to the “back story” of my blog. Being the all-American girl that I am, I just don’t believe in censorship. In the blogging world, you can’t control who reads what you write, and that is a HUGE struggle for me. I don’t like feeling like I have to hold back. Hmmmm…. maybe one day, I’ll make the back story, the published story (wouldn’t that be fun?).  For now, I’ll try to work through my blogging issues and get back to baking!

There are sweeter things to discuss today… these Peanut Butter, Pretzel, Chocolate Chip, M&M bars.

I completely screwed up the recipe and added the peanut butter to the batter. The original recipe has you mix the peanut butter with the melted chocolate to drizzle on the bars. But you know what…. these turned out awesome! LOVE when that happens! One day I will learn to read a recipe in its entirety before jumping in.

One of the best parts of this is the pretzel, chocolately, topping! I cut these into bars and put all of the topping pieces that had fallen off in a bowl and left for work. When I came home, my mom confessed to eating it and asked me to make a batch of just the topping for a Sunday football party she was going to. We used yellow and green m&m’s because these were big Packers’ fans. We also added a cup or so of salted peanuts.

These would be fun to make with M&M team colors for a Super Bowl party, or an end of season kids’ party. Definitely a recipe worth repeating!

Happy Weekend Everyone!!

Peanut Butter, M&M, Pretzel Bars

Adapted from Food and Wine

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks unsalted butter, softened

¼ cup peanut butter

1 cup light brown sugar

1/2 cup sugar

2 large eggs

2 teaspoons pure vanilla extract

One 12-ounce bag semisweet chocolate chips

1 1/2 cups mini pretzels, coarsely chopped

1 ½ cup M&M’s

Preheat the oven to 350°. Line a 9-by-13-inch pan with parchment paper allowing paper to hang over sides.

In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and peanut butter with both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and vanilla extract. On low, beat in the dry ingredients, just until incorporated. Stir in the chocolate chips and ¾  cup of the pretzel pieces, and ¾ cup of the M&M’s.

Spread the batter evenly in the pan. Press the batter down with a spatula. Bake for approximately 25 minutes, until golden brown. The middle might be a little gooey but that is ok, the bars will set up. Transfer the pan to a rack. In a bowl, melt chocolate chips in the microwave, stirring every 30 seconds until smooth. Sprinkle the bars with remaining pretzels and remaining M&M’s. Drizzle with melted chocolate.  Let cool until set.

Lift parchment paper out of pan. Use a knife to go around the side of the pan to loosen the bars. Cut the bars in squares and serve or store in an air-tight container.

The doctor was concerned and scheduled the Boy to have an MRI of his brain on Wednesday… scariest few hours of our lives. We got through it together, and thankfully found out that that the scan was clear. The Boy is on day 8 of a fever and we’re still trying to get to the bottom of it (hoping it’s just the virus from hell!). Talk about putting your life into perspective in a matter of seconds. When it comes right down to it, the only thing that really matters are the special people in my life. Not only have I been blessed with an awesome family that keeps me grounded, but also a core group of friends who are there through life’s unpredictable twists and turns. What I hope the boy takes away from this is knowing that his dad and I will always be here for him. The bond that the three of us share is one of the greatest blessings in my life.

Okay… Now, on a much, much lighter note (I promise!), here are some of my favorite holidays recipes. Hope you’re baking up something sweet t!his weekend!

Peppermint Whoopie Pies

Snowflake Cookies

White Chocolate Peppermint Cupcakes

Snowman Brownie Pops

Cranberry Bliss Bars

Peppermint Brownies

Chocolate Covered Oreos

Peanut Butter Chocolate Bark With a Secret Ingredient

Rice Krispie Cupcake Treats

Wishing you a weekend full of happiness!

I made these peppermint bark  cookies last holiday season after seeing a recipe in Gourmet magazine (original recipe posted here). I  decided to try it again with a secret shortcut. This time of year gets crazy, so I embrace any shortcut in the kitchen, as long as it doesn’t compromise the taste. Thanks to Betty… Betty Crocker that is, these cookies are even simpler and equally as yummy as the original recipe.

Here’s how it all comes together:

The secret shortcut involves using a package of Betty Crocker sugar cookie mix. The only other ingredients you use are a stick of butter, an egg, a cup of chocolate chips, and a few candy canes.

The dough comes together quickly with little mess. The trickiest part is smoothing it out in the pan. If you take a handful of dough at a time, flatten in your hands like a pancake and put it in the pan, it works much easier than trying to spread the dough. Don’t skip the parchment paper in the bottom. It allows you to lift it out of the pan and cut it into pieces when it’s done.

Once the dough bakes for about 18 minutes, sprinkle a cup to a cup and a half of chocolate chips on it while it’s still hot and let it sit for three minutes.

After three minutes, the chocolate chips have melted enough making it a cinch to spread on top of the cookie crust.

Immediately, sprinkle with crushed candy canes, and if you like drizzle white chocolate over the top. Put it in the fridge for a half hour or so to set and then cut into pieces.

These cookies can be easily varied. Switch out dark chocolate for semi-sweet, add Reese’s or Oreos instead of candy canes… the sky’s the limit.

I’m hoping to take these to a party tomorrow night with some of my girlfriends. Crossing my fingers the boy feels better, or I’m going to be stuck with two batches of this yumminess! Someone come save me!!

Click here for the printable recipe.