christmas crunch

Holiday cheer has hit the Capital Region:

albany capitol building

It’s festive everywhere I turn.

albany mannequin heads

Decorations are everywhere..except my house.   I still had my Thanksgiving stuff out till this past weekend.   Judge away, I’ve been busy.    Right now a wreath and Christmas Crunch will have to tide me over until my decorations go up next week.   Oh, you need to go make Christmas Crunch asap, aka White Trash.

christmas crack

Christmas Crunch

2c Chex cereal

2c Cheerios

2c pretzels (I used the waffle kind)

2c M&M’s

2 bags of white chocolate chips

Mix all ingredients except white chocolate chips together in a large bowl.

Melt white chocolate chips (in microwave slowly or in a double boiler.)

Pour melted chocolate over dry mixture, mix, spread over wax paper lined cookie sheets

Refrigerate for 2 hours.   Serve or store as needed

This recipe gave me 11 ziploc baggies worth of Christmas Crunch, if you’re looking for  a saltier taste, I’m pretty sure the recipe would still work sans M&M’s.

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peanut butter fluff cupcake

I seem to be on a bit of a cupcake kick.   Cray-Cray Saturday nights!   I was organizing my cupboards this morning and came across a jar of Fluff I’m pretty sure the kid tossed in the shopping cart a few weeks ago.   Peanut Butter Fluff sandwiches seemed meh, Peanut Butter Fluff cupcakes seemed genius.

Started out by making chocolate cupcakes (mix, egg, water, oil, bake, cool…or be fancy and make from scratch.)   Grab some Fluff and then get to work on your Peanut Butter frosting:

Ingredients

1/2 c butter, softened

1c creamy peanut butter

2c confectioner’s sugar

3tbsp milk

Directions

1.  Place the butter and peanut butter into a medium bowl, and beat with an electric mixer (or stir like crazy.)   Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.   Beat (or stir like crazy) for at least 3 minutes for it to become fluffy.

When the cupcakes have cooled cut a small circle, remove and set aside.   Place a spoonful of Fluff into the hole and then take the cupcake top and place back on.   Mine obviously had a crumbling issue, but whatevs, you’ll be shoving it into your mouth later:

When you’re done with your filling, frost, and voila!   Peanut Butter Fluff goodness:

 

ultimate fall cupcake (pumpkin & eggnog)

I don’t know about you, but I’m a fall junkie.  I want to jump in a pile of leaves while drinking cider at the exact moment I’m throwing a fist full of candy corn in my mouth while wearing cozy plaid and the perfect suede knee high boots.  I.   Love.   Fall.  

If you’re a fall junkie too, I’ve found the perfect dessert for you.  Pumpkin cupcake with eggnong icing.  Oh, I got your attention?   Excellent!   It’s a really easy recipe(s)

Pumpkin Cupcakes

Pumpkin Cupcake Ingredients

Directions

PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.BLEND cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Egg Nog Icing Ingredients

1 package cream cheese, room temperature
2 cups confectioner’s sugar (1/2 of a 1lb box)
1 stick (1/2 cup) butter, softened
1 1/2 Tablespoon eggnog
1/2 Tablespoon rum extract for frosting
1/2 teaspoon nutmeg
Optional: Cinnamon Sticks

Directions

  1. Beat cream cheese and butter together until well blended.
  2. Add powdered sugar.
  3. Add eggnog, extracts, & nutmeg.
  4. Sprinkle with nutmeg and top with cinnamon stick if desired

energy balls

hehe, balls. I’ll get to ’em.

While I’m a full on Pinterest addict,  sometimes I feel like a fake.  Here I am pinning all this sh*t I, allegedly, want to cook, create, and decorate and 9 times out of 10 I do nothing…really like 9.999999 out of 10.   The few pins I have tried ended in a disastrous, but highlarious state, that is until tonight!   I saw this pin over the weekend:

Source: smashedpeasandcarrots.blogspot.com via ashallann on Pinterest

I was sold as soon as I saw “no bake.”   They were so easy to make, and claimed to be delicious.  Bonus that it’s fun to call them energy balls (sometimes I have the humor of a 12 year old boy.)  You’ll notice the recipe creator didn’t refer to them as balls, that’s my own personal way of classing it up.    If you can’t get to the original post for the recipe, just click here.   Basically you’ll need oatmeal, chocolate chips, peanut butter, honey, ground flax seed and vanilla extract.   Mix.   Refrigerate.  Roll into balls.   Enjoy.

I didn’t stop with the delicious balls this evening, I was on a roll.   I wanted to have portobello mushrooms, but didn’t feel like sauteing them or soaking them in balsalmic, so I decided to stuff ’em!  I sauteed about a cup of spinach with a tbsp of olive oil with 1/4 of a red onion (chopped.)  I added in tomato towards the end and then took the mixture and placed it inside a washed portobello mushroom cap.   I added some chopped bacon to manfriends.  I baked the whole thing at 375 for about 10 minutes.   Awesome, perfect balance of natural flavors:

Seriously, try the energy ball recipe.   I don’t know if they actually give you energy but they’re easy.  You could make them at work.