Tempting Tuesdays ~ Christmas Magic Cookie Bars

Christmas is almost here! I had to give a Christmas twist to an old favorite. I used to make these all the time because they were so easy and most of the time I had all I needed in the cabinet. To give these a twist, I added a few Christmasy items. Enjoy some Christmas Magic Cookie Bars!

Recipe adapted from In Katrina's Kitchen.

Ingredients

1/2 cup butter
14 oz can Sweetened Condensed Milk
1 1/2 cups graham cracker crumbs
1 cup Nestle Toll House Winter Dark Chocolate & Mint Morsels or Chocolate Chips (divided into 1/2 cup portions)
1 cup chopped nuts (I used walnuts)
1 cup Holiday Mint or Regular M&M's (divided into 1/2 cup portions)
1 1/2 cups flaked coconut

Unwrap butter and place in 9x13 inch pan. Place pan in oven and preheat to 350 degrees.

When butter is melted, remove from oven and sprinkle graham cracker crumbs over the bottom of the pan. Press lightly into the bottom of the pan.

Pour Sweetened Condensed Milk evenly over graham cracker layer.

Layer 1/2 cup chips, 1/2 cup M&M's, and 1 cup nuts.

Add coconut.

Add remaining chips and M&M's.

Bake for 25-30 minutes until edges and coconut is lightly browned. Enjoy!

Tempting Tuesdays ~ Mint Chocolate Brownies

This week, I wanted to give a holiday flair to a fantastic favorite. I found this recipes for Mint Chocolate brownies on Jamie Cooks It Up.


Ingredients

Brownies

1 cup butter
2 cups cugar
1/2 cup cocoa powder
2 tsp vanilla
4 eggs
1 1/2 cups flour
1/2 tsp salt
3/4 cup semi-sweet or milk chocolate chips


Mint Filling

(for extra thick layer, double these ingredients)

2 1/2 cups powdered sugar
2 tbsp butter, softened
4 ounces cream cheese, softened
1/2 tsp mint extract
2-3 drops of green food coloring
3 tbsp whipping cream
dash of salt

Chocolate Topping

(for extra thick layer, double these ingredients)

1/3 cup whipping cream
1 1/3 cups chocolate chips
1/3 cup butter

Preheat your oven to 350 degrees. Place 1 cup melted butter, 2 cups sugar, 1/2 cup cocoa powder and 2 teaspoons vanilla into your stand mixer or large mixing bowl. Mix on low-speed until combined and smooth, should take about 1 minute.

Add 4 eggs, one at a time, mixing well after each one.

In a small bowl place 1 1/2 cups flour and 1/2 teaspoon of salt. Toss the two together with a fork to combine. Add these dry ingredients to the brownie batter and mix on medium speed for about 2 minutes or until smooth. Stir in 3/4 cup chocolate chips.

Spray a 9×13 pan with cooking spray and spread the batter out into it. Bake at 350 degrees for 25-35 minutes. Be sure not to over bake these babies. Remove the pan from the oven and let the brownies cool completely.

While your brownies cool go ahead and make the chocolate topping. Toss 1/3 cup whipping cream, 1 1/3 cup semi sweet chocolate chips and 1/3 cup butter into a medium-sized sauce pan. Heat the ingredients up over medium high heat, stirring constantly until everything is melted and well combined. Should just take a few minutes. Set the pan aside to cool. You want this mixture to be lukewarm when you pour it over the mint filling.

To make the heavenly mint filling of wonder and bliss, grab a medium-sized mixing bowl or use your stand mixer. To the bowl add 2 1/2 C powdered sugar, 2 T softened butter,
4 ounces softened cream cheese, 1/2 t mint extract, 2-3 drops green food coloring ad 3 T whipping cream. Beat the ingredients for 2-3 minutes or until everything is well combined.

When the brownies are completely cool spread the mint filling over the top. Pop the pan into the fridge and allow it to set up for about 20 minutes.

When the filling has had a chance to set pour the chocolate topping all over the top. Then spread it around with a knife.

Place the pan back in the fridge for an hour, or until the chocolate layer is set. When you are ready to serve slice them with a sharp knife. Top with a dollop of flavored whipped cream for an extra kick. Store leftovers in the fridge or freezer.

Tempting Tuesdays ~ Butter Pecan Cookies

I was in the mood for something a little lighter this week. I thought about those little snowball cookies that seem to be everywhere this year, but I can never get them to bake just right. So, I turned them into regular cookies! Great idea, right? They are light and airy with that buttery taste we crave.

Adapted from Right @ Home.

INGREDIENTS

1 cup butter
1/2 cup powdered sugar + another 1/2 cup to sprinkle over cookies
1/2 tsp salt
1 cup finely chopped pecans
1 tbsp vanilla extract
2 cups sifted all-purpose flour

Cream butter in mixing bowl.

Gradually add 1/2 cup powdered sugar and salt. Mix until a fluffy consistency is reached.

Add nuts and vanilla.

Blend in flour gradually and mix until ingredients are completely combined. Shape into teaspoon balls. Place on ungreased baking sheet and bake at 325 degrees for 10-15 minutes.

Sprinkle with powdered sugar while cookies are still on the baking sheet. Let cool on the sheet for 5 minutes, then place on wire rack to completely cool. Serve with a cold glass of milk or favorite holiday beverage.

Tempting Tuesdays ~ Oreo Peppermint Bark

To start of the holiday season, I went hunting for an easy, seasonal treat that can be made to give as a gift or to eat at one of your own holiday gatherings. This recipe is adapted from A Southern Fairytale.

Ingredients

8-10 Oreos, chopped
1 cup milk or semi-sweet chocolate chips
1 1/2 cup white chocolate chips
8 mini or 4 regular sized candy canes, crushed

Line 8x8 or 9x9 pan with wax paper. In microwave safe bowl, melt milk or semi-sweet chocolate chips in 30 second increments, stirring in-between. Once chocolate is melted, spread over the bottom of the pan.

Chop Oreos and sprinkle over chocolate layer. Chill in freezer for 10 minutes.

In microwave safe bowl, melt white chocolate chips in 30 second increments, stirring in-between. Once chocolate is melted, spread over the top. Sprinkle crushed peppermint on top. For an extra zing, add 1/8 to 1/4 teaspoon peppermint oil to white chocolate before spreading in the pan.

Chill in freezer until hardened. Break or cut into pieces before eating or wrapping up to gift. Store in airtight container. ENJOY!

Tempting Tuesdays ~ Pumpkin Pie Cake

So . . . I cheated a little on this last "pie" recipe. I was looking for a twist on the traditional pumpkin pie, but some recipes were way above my head or just didn't taste right. I found this recipe on One Good Thing by Jillee that accomplishes the pumpkin twist, but it actually has a cake "crust" instead of the traditional.

Ingredients

Cake (Bottom) Layer

1 box yellow cake mix (reserved 1 cup for topping)
8 tablespoons butter
1 egg

Pumpkin (Middle) Layer

1 large can pure pumpkin (I used a 29oz can of Libby's 100% Pure Pumpkin)

Topping (Top) Layer

3 tablespoons cold butter
1 tablespoon cinnamon
1 cup reserved yellow cake mix

Mix cake layer ingredients (except 1 cup cake mix reserved for topping) until well combined then spread into prepared 9x13 pan.

Spoon pumpkin over cake layer carefully so they do not combine. Smooth out with spoon or spatula.

In a separate bowl, add 3 tablespoons of butter to 1 cup reserved yellow cake mix and 1 tablespoon cinnamon. Cut butter into dry mixture until crumbly. Sprinkle over pumpkin layer until covered.

Bake at 350 degrees for 60-70 minutes. Let cool and top with whipped cream if so desired. ENJOY.

Tempting Tuesdays ~ Cranberry Pecan Pie

Another delicious pie recipe from fellow Author to Author member, RE Hargrave. I was looking for a twist on the traditional pecan pie. Sometimes, it is just too sweet for me. This recipe gives you an abundance of flavors that go perfectly together.

Ingredients

9 inch pie crust

Filling

3 eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup melted butter
1 tsp vanilla
2 cups fresh cranberries
1 cup chopped pecans

Mix eggs, corn syrup, sugar, butter, and vanilla until completely blended.

Add cranberries and pecans. Stir until nuts and berries are completely coated.

Pre-bake your pie crust if needed according to your pie crust instructions. Spoon mixture into pie crust and bake at 425 degrees for 10 minutes. Lower oven temperature to 350 degrees and cook for an additional 35 to 45 minutes.

Bake until firm then cool completely before slicing. It can be a little messy if you slice it up while it is still too warm. Fair warning. Hope you will consider enjoying this on your holiday table this year.