Starting Halloween Early with Homemade Butterfingers

I told you yesterday that I had made some homemade butterfingers so I will share the simple recipe with you! I found the recipe from Lacey at Southern in the City, make sure you go by her blog to see the step by step pictures.

Butterfingers are so good, but they are even better when they can be homemade with only 3 ingredients! All you will need is candy corn, peanut butter and chocolate candy coating. I love eating candy corn, but never thought to melt it down. At first I thought there was no way that candy corn and peanut butter mixed together would taste like butterfingers, but it does!

Homemade Butterfingers
1 lb. bag of candy corn
1 jar of peanut butter 
(Lacey recommended honey roasted, but I just used creamy and still got a good result)
16 oz package chocolate candy coating

Melt candy corn in microwave for one minute. Stir and continue cooking in 15 second intervals, stirring after each time. Stir in peanut butter. Spread mixture in a 8x8 pan lined with wax paper, cool completely.  Cut into squares (any size will work) and then dip in the chocolate candy coating. Lay the squares on wax paper to set.

That is it and then you will have...

Let me know if you try it! Have a great weekend! :)

Saturday Sweets... Puppy Chow

I hope everyone is having a wonderful Saturday! Today on Saturday Sweets I am going to post a recipe I have been craving! The name of it sounds disgusting, but know it is very delicious: Puppy Chow. I have had this several times at friend's houses so I wasn't quite sure what the exact recipe was. I found this version of Puppy Chow from the website, gimme some oven. 

Puppy Chow
9 cups Chex cereal
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar

Put cereal into a mixing bowl and set aside.

In a large, microwavable bowl, microwave chocolate chips, peanut butter, and butter uncovered for 1 minute and then stir. Microwave about 30 seconds more or until the mixture is smooth then stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into a 2 gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well-coated. Spread on waxed paper to cool. Store in an airtight container.

There are many different recipes out there so find the one you like best! 

Saturday Sweets... Graduation Cap Cupcakes

Graduation Cap Cupcakes

I made these last weekend for one of my high school teachers. She has a son graduating from The University of Alabama and has twins graduating from high school. She was throwing them a party and asked me to make these graduation cap cupcakes as well as cupcakes representing their schools. I wanted to share the recipe with you because I thought you might want to make them since graduation season is upon us.

Ingredients & Supplies:
Miniature Reese Cups
Square chocolate covered graham crackers or square chocolate bars
Black gel icing
Twizzlers
Kitchen Shears

First you need to make the number of cupcakes you need and frost them. Then unwrap your mini Reese cups and dab a little bit of icing on top. Then unwrap chocolate covered graham crackers or chocolate square and place on top of the icing. Next you will need to put a little bit of icing of top of the hat and place your Reese Piece or M&M. Cut up your Twizzler into a small piece that resembles a tassel and place it underneath the reese piece. Then place that on top of the cupcake and you are done!

Here are the other cupcakes I made!

Alabama & Oneonta cupcakes

Have a great weekend!!!

Saturday Sweets... Butterfinger Cake

I hope everyone is having a great weekend so far! Tomorrow is Mother's Day so I am sure everyone has big plans to spend time with their mom. If you are needing a dessert to take to her house I would definitely recommend this butterfinger cake! I really have not met anyone that doesn't like this cake. It is super moist and a favorite of several of my friends. I noticed when I was looking online today that there are several different ways to make this cake, but I am going to share the way my family and I make it.

Butterfinger Cake

Makes a 9x13 size cake

1 box Devil's food cake mix

1 bottle caramel topping 

1 can sweetened condensed milk

1 tub cool whip

1 8pack of mini size butterfingers (you can always get more!)

Prepare the cake according to the mix directions. While the cake is in the oven, mix the sweetened condensed milk and caramel together in a small bowl. Also you can unwrap the butterfingers and put them in a bag and crumble them up. Immediately after removing the cake from the oven, make several hole in it with a fork. Slowly pour the caramel mixture over the cake and allow it to soak in. Now you will have to let the cake completely cool before going to the next step. Once the cake is cooled, spread the cool whip over the entire cake and then sprinkle the butterfingers on top. Now it is ready to eat!

This is what it looks like after it is made

This picture came from Southern Plate. 

I love reading Southern Plate's website and I found that her butterfinger recipe is the same as mine! Be sure to check out here website here so see more of her fabulous recipes!

Let me know if you make this cake or have made it in the past! I am also open to hearing what you think would make it better. 

Have a fabulous Mother's Day! :)

Saturday Sweets... Easter Egg Candies

Easter Egg Candies

My mom made these last year for Easter and everyone loved them so I thought I would share the recipe with you. The recipe came from the 2003 Taste of Home's Holiday and Celebrations cookbook.

Ingredients

• 1 package (10 to 12 ounces) vanilla or white chips
• 1 package (3 ounces) cream cheese, cubed
• 1 teaspoon water
• 1/2 teaspoon vanilla extract
• Colored sprinkles or colored sugar
• 
  
• Directions
• In a microwave-safe bowl, melt the chips at 50% power. Add the cream cheese, water and vanilla; stir until blended. Chill for 1 hour or until easy to handle. Quickly shape into 1-1/4-in. eggs. Roll in sprinkles, colored sugar or jimmies. Store in an airtight container in the refrigerator. Yield: About 4 dozen (1-1/2 pounds)

Here is the only picture I could find of the easter candy from last year

Here is the picture from Taste of Home

I have been busy this morning making a birthday cake for one of my best friends!

I hope you all have a wonderful Easter!!

He is risen!

Saturday Sweets...Corn Flake Cookies

Corn Flake cookies are a quick and easy snack for a person on the go. It only takes 4 ingredients and a little boiling to have this tasty treat. 

When I was in college my roommate's mom would make them for us to eat during the week. Needless to say, they didn't last very long! 

If you are not a fan of corn flakes you can use rice krispies instead. I have tried both and either one is delicious.

Corn Flake Cookies

1 c. Karo syrup

1 c. sugar
1 1/2 c. peanut butter 
4 c. cornflakes

Mix syrup and sugar and bring to a boil. Then remove from heat and add peanut butter and cornflakes. Stir well and spoon drop on wax paper until hardened. 

Let me know if you try them! 

Saturday Sweets

Every Saturday I would like to start giving a favorite recipe of mine or one I am interested in trying.


Today's recipe is Peanut Butter Fudge Iced Brownies from Southern Plate. You can find the recipe here! I made these brownies last weekend to take to a UFC party at my boyfriend's house. Of course they were a hit! 

                                                                                              Photo from Southern Plate
These brownies are very easy to make and will surely be a crowd pleaser!


Let me know if you try it!
love, Brittany