Captain Crunch Bars

Capt. Crunch BarsCan I admit here and now that I am not a sugared cereal person.

Buddy- however – loves it.

So twice a year when we go camping I let him pick out one box to bring along.

This year’s choice for the our July 4th Family Camp-Out was Captain Crunch.

And it came home unopened.

Oh dear – now what to do. An entire box of sugared cereal that only Buddy likes.

I know! I’ll feed it to the youth group! They’ll eat anything!

A quick google search and I had several recipes for Captain Crunch Bars. I picked one.

Dagmar (who shares my disdain for sugared cereal) took one look at the recipe and said, “Gross”.

But she made them anyway – and hasn’t stopped eating them since.

They are really yummy!

Suddenly – sharing them with the youth group no longer seemed like such a good idea. 🙂

Captain Crunch Bars

1/2 cup melted butter
1 box yellow cake mix
3-1/2 cup mini marshmallows
8 ounces chocolate chips
3-1/2 cup Captain Crunch cereal
1 can sweetened condensed milk

Pout the melted butter over the bottom of a jelly roll pan.

Sprinkle the dry cake mix on top, followed by the marshmallows, chocolate chips, and Captain Crunch cereal.

Pour the can of sweetened condensed milk over the whole thing and bake at 350 degrees for 25 minutes.

Run a knife around the edge as soon as you remove it from the oven.

It will set up as it cools. If you can wait that long.

Enjoy!

 

Chocolate Fudgecicle Dessert

Chocolate'I was looking for something cold to beat the heat – when I stumbled across this gem in an old cookbook on my shelf.

It was obviously written back when people eat things made with raw eggs and never worried about salmonella.

I had no qualms making it – since I could use our own farm fresh eggs that I knew were handled properly.

But then I still eat raw cookie dough and make my homemade ice cream with a raw base. 🙂

If you are brave enough to try it – you are in for a treat! The creamy chocolate base is reminiscent of a fudgecicle.  Cold creamy and wonderful!

Chocolate Fudgecicle Dessert

2 cups graham cracker crust
1/4 butter, melted
2 cups powdered sugar
1/2 cup butter
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
3 egg yolks
3 egg whites
1 quart vanilla ice cream

Mix the graham cracker crumbs and melted butter. Press into a 8 x 8 pan.

Cream the powdered sugar with the 1/2 cup butter.  Add the melted chocolate, vanilla and egg yolks. Mix well.

Stiffly beat the eggs whites. Fold carefully into the chocolate mixture. Spread on crumb crust and chill.

When filling is firm, spread softened ice cream over it. Sprinkle with chopped nuts if you desire. I just swirled the top with Hershey’s chocolate syrup.

Freeze and enjoy!

Chocolate Chip Cookie Dough

Cookie DoughIt’s too hot to bake but you’re still craving chocolate chip cookie dough.

‘Fess up now.

I know that craving. I’m sure I’m not the only one that eats more cookies in dough form than I do the baked ones!

Sometimes I bake cookies just so I can eat the dough.

So why bake the cookies at all?

Why not just whip up some dough – without eggs – and indulge?

It’s okay.  Really.

If it makes you feel better – I guess you could call it chocolate chip cookie dough dip – although the only thing we dip in it is our fingers and spoons!

Chocolate Chip Cookie Dough (Dip?)
(Recipe from my beautiful niece Sarah)

1 cup butter
3/4 cup brown sugar
3/4 cup sugar
1 tsp. vanilla
1-1/4 cup flour
3/4 cup oatmeal
1/2 tsp. salt
2 cups chocolate chips

Cream together the butter, white sugar, brown sugar and vanilla.

Add the flour, oatmeal, salt and chocolate chips. Mix.

Eat.

If you want to get fancy  – I’m sure you could dip fruit slices in it, or pretzels, or or graham crackers.

But fingers work just fine.

Enjoy!

Iced Mocha

So what does a coffeeIced Mocha addict do when the temperatures hit the 90’s, the humidity is soaring – and they need their coffee fix?

They head to Pinterest and find a recipe for Iced Mocha!

That’s just what Dagmar – our resident coffee aficionado – did.

She made it – fell in love with it – and the girls have been indulging ever since!

(Please note that I said the girls – that does not include me! I have never tasted this recipe – nor do I plan to – ever! You all know my thoughts on that stuff! And to think – they actually wasted good chocolate in it!  I shudder.)

But anyway –

It starts with frozen coffee ice cubes, so now they keep an ice cube tray of coffee in the freezer just in case a craving hits.

Which it does. Daily.

Iced Mocha

2 cups cold coffee (try different flavors for a twist)
1 tray of coffee ice cubes
1/2 whole milk (or coffee creamer – especially flavored!)
1 ounce chocolate syrup

Throw everything in the blender and whiz.

Pour it into a fancy glass and top with whipped cream and a drizzle of chocolate syrup!

This can serve up to four – if you share.

Enjoy!

Chocolate Chip Cookies

CookiesWe’re going simple today – back to basics if you will – back to the classic Chocolate Chip Cookie.

I must confess here and now that I have always struggled with this particular cookie.

Mine usually end up all spread out on the pan – thin as a dime and flat as pancakes.

My sisters don’t have this problem. Nope. Just me. After years of failures, I all but gave up on making the elusive chocolate chip cookie.

But not my girls. Dagmar found this recipe and – believe it or not – it worked! Still not able to believe the fact that we had actually produced a soft and wonderful chocolate chip cookie – I had Angel Girl make them.

Wonder of wonders! It worked for her, too!

The chocolate chip cookie famine is officially over and there was great rejoicing in all the land. Well – at least in my house!

Chocolate Chip Cookies

3/4 cup butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla
2 cups flour
2 teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Cream the butters and sugars. Add the egg and vanilla. Mix in the dry ingredients. Stir in the chocolate chips.

Scoop into 1 inch balls using a cookie scoop. Drop on greased cookie sheets.

Bake 8-10 minutes. No longer than 10 minutes. The tops won’t brown.

Let cool on the cookie sheet for 5 minutes. Remove from the cookie sheet to wire racks and let cool completely.

Makes about 3 dozen unless you sample too much dough!