It’s possible that I’m addicted to Butterfingers. I’m pretty sure it’s my favorite candy bar. But, it’s possible I’ve said that about Snickers, or Reese’s too… don’t judge.
No matter what, I Iove me some Butterfingers. I also have a list of recipes to copycat which Butterfingers happen to be on. Of course I googled “homemade butterfingers” and got, like, a millioooooon hits. They all seemed to be the same recipe made with candy corn & peanut butter. They all claimed to have the taste right, but were lacking in the crunchy part (that I love). I was planning on adding crushed up unsalted chips to give it the right texture. But then an amazing thing happened! This post from Erica’s Sweet Tooth popped up in my blog reader! Erica added Frosted Flakes! Genius! These had to happen.
Thankfully, it was only a few days after Halloween, and my aaaahmazing Hubs found a giant bag of candy corn in the discount section of the grocery. Score!
The candy corn took almost 3 minutes to melt in the microwave and I actually had to add the peanut butter then nuke it for another 15 seconds. Getting this stuff stirred is definitely an arm workout (but totes worth it).
When you press the mixture into the pan, dump the whole thing out at once. Don’t do it in sections. Why? Because when you try to cut the sections, they might break into (not square) pieces. It happened to me.
I used 2 ½ bags of candy melts, and only melted half a bag at a time.
Overall these get thumbs up from my tasters. The only complaint is that they (still) don’t have that real Butterfinger texture. Also, don’t store these in the fridge… you might chip a tooth.
urg! i didn’t realize this picture was so dark.
On Sunday, I also made these awesome Banana Walnut Scones that I (slightly) adapted from Wholesome Homemaker. I added extra chopped walnuts and didn’t measure out how much banana I had. I was skeptical of these, mostly because I don’t think whole wheat has any place in my sweets/ desserts/ snacks. Just my bagels. They’re good though.I usually overwork my scones or biscuits but not this time! They’re perfect. A little like banana bread… I think I should’ve added some chocolate chips!
That’s what happened in my kitchen last weekend!
Happy Baking!
-Hey Waitress!!
Heeeey! So I just realized that I haven’t posted recipes for the past 2 weeks. I’m so excited because the holiday season is here (kind of), and I have weeks and weeks of excuses to bake excessively! YAY!
Last week I attempted to decorate some cute Mummy, Bat, and Ghost cupcakes. Sadly… I didn’t take any “How To” pictures so I didn’t post them. But I’m making more next week so I’ll take some pictures and post them (hopefully)
This Sunday I wanted to make cute tombstone brownies… they were going to be little fondant tombstones, and grass, with Oreo crumbs for dirt”.
It didn’t happen. Last minute I decided to add some cut up candy bars to my favorite brownie batter. Unfortunately, those chunks all melted, and my brownies caved in. Bastards.
So… fastforward to Monday morning. I have a pile of brownies and a pantry full of baking supplies. Lucky for me, in that pantry I happen to have a can of frosting, Halloween Oreos, and a plethora of funsized candy bars. An idea was born! Truffles!
I crumbled up the brownies then added about ¾ of the frosting, chunks of 16 candy bars, and crushed Oreos. Then I shaped them into balls. Then I chilled them for an hour and dipped half in (melted) white candy melts, and half in (melted) milk chocolate. I added some Halloween candies that I bought on sale at Michaels, and wrapped some gummy worms around a few.
I win!
They came out awesome! It wasn’t what I really wanted, but they’re def yummy! It’s totally possible these might happen again.
Happy Baking!
-Hey Waitress!!
Sunday Bakery this week was a two-fer. As in, I made 2 different kinds of cookies! What can I say; I like a little variety in my snacking. Or maybe I had some redic craving leading up to today’s baking extravaganza.
I actually started prepping the Jager Oatmeal cookies on Saturday morning by measuring out the raisins & cranberries, then pouring Jager over them until they were drowning in it. Then I covered the container & let them soak for a few hours (or 6), until I made the cookie dough. Drain the Jager from the raisins & cranberries before you add it to the dough. You can brush some of the leftover on the cookies about 2 minutes before they finish baking. I made this dough Saturday night because I knew it had to chill for an hour… so I didn’t think making it the night before would be a big deal.
The flavor from the Jagermeister isn’t too strong. It’s barely noticeable, but (IMO) in a good way. You can tell that these aren’t regular oatmeal cookies, but the Jager flavor isn’t punching you in the face. Know what I mean?
The recipe was adapted from one on AllRecipes. CLICK HERE to check out my version.
Hubs LOVES Red Velvet cake. For everyday eating it’s too rich for me. But sometimes… a girl just wants some rich chocolaty goodness. And sometimes, a girl just wants that chocolate flavor in an awesome red cookie filled with chunks of her favorite candy bars. And some chocolate chips. Because that’s how I roll.
I’ve been dying to try red velvet cookies for a while. I had a few issues though… I really like chewy cookies better than crunchy or cakey cookies, and I really wanted to make them from scratch!
I slightly adapted my cookie dough recipe from one I saw on Unpampered Chef & How Sweet It Is. They use the same recipe… and I’m not sure who get the “credit”. I froze the candy bars after I cut them up, while I was getting the rest of the dough together. It was a little sticky at first, and kind of hard to manage. I ended up chilling it for an hour and that helped! Keep it in the fridge between batches.
Check out MY RECIPE!
I strongly urge you to go make either of these cookies right now. 😉
Happy Sunday Bakery!!
-Hey Waitress!!
Happy Halloween! WooooOOOO (spooky ghost sound)…
I don’t usually make “Kid Friendly” food. Mostly because I don’t have any (kids, that is). And to be perfectly honest, I really enjoy booze. Not that I’m a lush or anything, but every once and a while I like a drink…
That being said, I figured it was time to branch out a little bit. One of the things that make both these recipes so “kid friendly” (besides the fact there’s no booze in them) is that they’re both really easy to make. As long as you’re careful with all the warm melted stuff! The other thing I like about these is the giftability (haha, not a word!) for teachers or friends…
The Chocolate Bark was inspired by A Farmgirl’s Dabbles Octoberbark & Sugar Loco’s Buggy Bark. If you haven’t heard of either of them… Go now, you can alway come back to me later. 😉 MY favorite thing about the Bark (besides how yummy it is) is how customizable it is. Hubs and I basically went down the candy aisle and randomly picked Butterfinger’s & Rolo’s. The chocolate base can be changed to whatever you want (more semi sweet for a darker chocolate, or something like that). Another small difference would be to crush the Oreo’s fine, then sprinkle them on last, to make it look like “dirt” instead of bark. Speaking of those Oreo’s my grocery store didn’t have the Halloween ones! Bummer. CLICK FOR MY VERSION!
The Caramel Popcorn Bar recipe was inspired by Part Time Housewife’s version. I changed just a few things… like the Crunch N Munch. I really love caramel, and I really wanted to put caramel popcorn in this recipe. Sadly, my grocery store didn’t have any caramel popcorn besides the Crunch N Munch. They also didn’t have White Chocolate Reese’s Cups. Another grocery store let down. I just used the regular mini ones. Look at my version here!!
I really wanted to get this post up before today, but Hurricane/ SuperStorm Sandy messed with my (already crappy) internet service. Lucky for us, that was all she did here. In PA Philly and the suburbs got the worst of it. The East Coast got slammed, and NYC & the Jersey Shore have a long recovery ahead of them. Keep them in your thoughts.
Have a safe and happy Halloween!
-Hey Waitress!!
Unremarkable 