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!
It’s totally possible that I ate one of these Blondies before I even finished cutting them. I’m not saying that I did… but it’s possible. They’re that yummy. IMO, the wine makes these Blondies really stand out. They don’t have a strong booze flavor, but the hint of sweet Moscato def does the trick for me.
The edges came out a little more brown than I would’ve liked. I may bake them in a standard jelly roll pan next time, just because it’s bigger.
I originally had these cut into 24 bars, but I thought they’d be too big, so I cut each bar in half and ended up with 48 (duh) smaller pieces instead.
My only issue with making these was the “frosting”. When I added the wine to the white chocolate chips it got sort of chunky and ugly looking. I think it was because of the stabilizers in the chips? I’d recommend using baking white chocolate (the kind that comes in bars or bricks), or candy melts instead of the white chocolate chips. It might make the frosting into a “drizzle” instead, and I bet that would look much better.
This recipe is another adaptation from the Boozy Baker Cookbook. If you like booze and sweets you NEED to buy that cookbook.
Anyways… that’s it for Sunday Bakery this week!
Check out MY Moscato White Chocolate Blondies recipe!
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!
they’re so moist… I think I squished them getting them out of my muffin tins!
I carved and gutted the “vampire” myself! and the “skeleton” pieces came in the mail from my mom last year!
I did that!!
that’s a 3 musketeers!
…of the pretty ones.
can you tell which ones I dipped first?
excuse the container… I reuse EVERYTHING!
Too many words to capitalize the title. Sorry for the terrible grammar.
Originally this post wasn’t going to exist…
My husband and I were supposed to be heading back to our college homecoming festivities, which is also the reason I didn’t have a post last week (I didn’t want to bake a ton of stuff then have to lug it halfway done the Eastern Seaboard). To make a long story short, my husband got in an accident in his work truck on Wednesday (the day before we planned on leaving). Luckly he was ok (just really sore), but he didn’t want to drive 7 hours to party for a weekend. He was also worried that he may get fired, even though we got told that an accident like this wasn’t a fireable offence.
Turns out it was a fireable offence. We just found that out today. So… kind of worried, now that neither of us has a job. He insists it won’t be for long, but I’m saying my prayers and keeping my fingers crossed. We’ve been through worse, and we’ll get through this.
If I had known he was going to get fired today, I wouldn’t have sent him to work with Homemade Pumpkin Spice Muffins, Stuffed Cookie Dough Truffles, AND Amaretto Brownie Bites. Or the baked pumpkin seeds. Yah, I bake when I’m trying to keep my mind off things… and I was pretty sad we didn’t get to see our friends this weekend. Not to mention the FABULOUS dresses & shoes I planned on wearing. SIGH.
So.. the keep the distraction going… I give to you A weekend full of baking!
Pumpkin Spice Muffins
I don’t particularly like pumpkin flavored things… but these muffins are pretty yummy. Honestly, I only made them because I don’t like being wasteful (and I carved my Halloween pumpkins this weekend). Angie from BigBearsWife (who is a culinary goddess, you should bow to her genius), sent me her recipe. I didn’t change much, but I did seem to have a few problems. Firstly, I don’t own a food processor so I attempted to “puree” the pumpkin myself… Bad idea. I had a lot of the stringy parts left over, and they got stuck on my mixer blade. Although it did keep the stringy parts out of the batter, so I guess I shouldn’t complain. Secondly: I ended up with 1.5 doz regular sized muffins, and 6 large muffins, her recipe said it would only make 6! I guess she used bigger muffin tins than me. 😉 The third issue I had was (is?) how much these stick to the paper liners… they’re very moist (not a bad thing), but it makes them fall apart when I try to peel the liner off. However, they still get a “thumbs up” from me, and I can’t wait to find out how Husband’s work folks like them. And a little side note- Bake the pumpkin seeds tossed in a smidge of oil and sprinkled with salt at 400 degrees F for 20 minutes stirring occasionally.
Not to toot my horn or anything, but I also carved & gutted those pumpkins MYSELF! Toot!Toot!
Click here for my version!Stuffed Cookie Dough Truffles
I’m a cookie dough fanatic. Seriously, I would eat raw cookie dough by the pound if I wasn’t so paranoid about getting sick… Then along came this very eggless cookie dough recipe (that I also used for my Cookie Dough Stuffed Cupcakes. The recipe & inspiration for these came from Angie (AGAIN, culinary goddess)! I forgot to take enough pictures this weekend so I suggest you check out her blog! I modified the recipe a little bit. I stuffed mine with MilkyWays and 3 Musketeers, instead of plain truffles! I planned on using “bite size” candies, but since Halloween is coming up I got a few bags of “fun sized”, and cut them in half. I kept them in the freezer so they wouldn’t lose shape while I was rolling them into the dough. The dough is pretty sticky, I found myself constantly dampening my finger & palms so it wouldn’t stick! Then there was trial & error with the dough temperature & dipping. Originally I kept my dough in the fridge overnight, when I attempted to dip the first one in the melted chocolate it didn’t keep its shape… the dough got too soft. I fixed that by putting the rest in the freezer for a few hours. I also attempted to cover the whole ball in chocolate at one time, but it got too messy. Then I thought maybe I could just pipe it on… but it firmed up too fast. Finally it dawned on me… just dip one side, let it harden, and then dip the other! DUH! Store these in the fridge to keep the dough from getting too soft!
Click here for my recipe!Amaretto Brownie Bites
I picked brownies this week because I wanted to do something easy… then I decided to make it harder on myself and bake these in the cupcake tins! What was I thinking?! But honestly it wasn’t that bad… Just make sure they are COMPLETELY cool before you attempt to take them out of the muffin tins, or else they’ll probably fall apart. Just like a few of mine did before I realized what I was doing wrong! Oops. If I make them again I’ll (most likely) use only ½ a cup of walnuts… there’s just so darn many! There was just enough frosting to lightly frost all the brownies, and they don’t really need a whole lot of it anyways…
Phew… I’m done baking (until Sunday, at least).
Now it’s time to continue my rereading of Robert Jordan (and Brandon Sanderson’s) Wheel of Time series! Have I mentioned how much I LOVE these books? Because… I could write about how much I love them, but I think I’ll save that for another post.