Nicole's Favorite Recipes

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Recipes

Cookie Butter Cups

Posted by Nicole Mason on March 14, 2016 at 9:15 PM Comments comments (0)



Delicious twist on peanut butter cups!


1- 12 oz jar cookie butter spread

1 - (12 -15 oz) bag milk chocolate chips

sprinkles (optional)


1. Fill candy cup molds with cookie butter filling and freeze 30 minutes (If you do not have a mold, freeze filling for 15 minutes, shape into peanut butter cups with hands and put back in freezer for 15)

2. Line counter with wax paper and melt chocolate according to package directions

3. Remove molded cups from freezer

4. Using a toothpick or fork dip cookie butter cups in chocolate completely and let excess drain off

5. Place on wax paper and top with sprinkles

6. Let set for 15 minutes

7. Store in air tight container at room temperature (refrigerator is good too!)


Caramel Apple Nachos

Posted by Nicole Mason on November 9, 2014 at 12:05 AM Comments comments (0)

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Dessert in 5 minutes!

 

3-4 granny smith apples (sliced)

mini chocolate chips

4 oz white chocolate (melted according to package directions)

15 caramel squares (melted according to package directions)

 

1. Line up sliced apples on a baking sheet

2. Drizzle with white chocolate and caramel

3.Top with chocolate chips

Turtle Cookies

Posted by Nicole Mason on December 15, 2013 at 9:15 PM Comments comments (0)

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Cookie -

2 sticks butter (room temperature)

1 cup sugar

1/3 cup brown sugar

2 eggs (separated)

1/4 cup milk

2 teaspoons vanilla

2 cups flour

2/3 cup cocoa powder

1/2 teaspoon salt

2 - 1/2 cups finely chopped pecans

 

1. Using electric mixer, bet butter and sugar until light and fluffy

2. Add egg yolks, milk and vanilla, continue beating until combined (don't forget to scrape the sides often)

3. Slowly beat in flour, cocoa powder and salt

4. Wrap dough in plastic wrap, refrigerate 1 hour

5. In small bowl wisk egg whites, set aside

6. Remove dough from refrigerator

7. Roll dough into balls, dip in egg whites, and roll into crushed pecans

8. Place balls on greased cookie sheet, make an indentation in center of each ball using the back of a 1/2 teaspoon

8. Bake at 350 degrees for 11 minutes

9. Remove cookies from oven and repeat indentation with 1/2 teaspoon

 

Caramel filling -

30 caramel candies

3 TB heavy cream

 

1. Microwave caramels and cream together for 90 seconds, stir until smooth

2. Using a small spoon, fill center of each cookie

3. Let cool 2-3 minutes

 

Chocolate drizzle -

3 oz semi sweet chocolate or chocolate chips

 

1. Microwave chocolate according to package directions

2. Drizzle over cookies with candy squeeze bottle or through the corner of a plastic bag

 

 

 

Apple Pie Caramel Apples

Posted by Nicole Mason on September 8, 2013 at 11:00 PM Comments comments (0)

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I had to replicate my favorite gourmet caramel apples from the Rocky Mountain Chocolate Factory, luckily these don't cost $7 an apple!

 

4 green apples

4 popsicle sticks

20 oz unwrapped caramel squares

1 TB water

10 oz white chocolate (or almond bark)

1/4 cup sugar

1/2 teaspoon cinnamon

 

1. Thoroughly wash and dry apples, insert popsicle sticks

2. In a non-stick pan, melt caramels with water on medium heat until smooth (constantly stirring)

3. Pour melted caramel into deep dish or mug

4. Dip apples almost completely in caramel, scrape off bottoms on side of dish

5. Place dipped apples on waxed paper, refrigerate 30 minutes

6. In a small bowl combine cinnamon and sugar

7. Melt white chocolate according to package directions

8. Dip apples in chocolate, scrape bottoms

9. Hold apple on its side, sprinkle with cinnamon sugar

10. Place on waxed paper and refrigerate 30 minutes

11. Slice and enjoy!

Chocolate Filled Cherries

Posted by Nicole Mason on June 24, 2013 at 3:00 PM Comments comments (0)

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1 bag cherries (rinsed and dried)

1 cup chocolate chips (or 4 oz chocolate bark)

2A frosting tip (for pitting cherries without going through bottom)

ice cube trays

small candy squeeze bottle

 

1. Place cherries upright in each ice cube section

2. To pit cherries, use small end of frosting tip - twist in center of cherry without going through bottom and scoop out pit

2. Melt chocolate according to package directions, pour in squeeze bottle

3. Squirt chocolate into each cherry, refrigerate 5 minutes

 

White Chocolate Raspberries

Posted by Nicole Mason on June 21, 2013 at 5:40 PM Comments comments (0)

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Hello Summer! Bring on the fresh fruit treats :)

 

2 cartons fresh raspberries (rinsed)

4 oz white chocolate bark

2 ice cube trays

small candy squeeze bottle

 

1. Place 2 raspberries upright in each ice cube section

2. Melt chocolate according to package directions, pour in squeeze bottle

3. Squirt chocolate into each raspberry, refrigerate 5 minutes

4. I suggest doubling the recipe, these disappear in minutes!

 

Thin Mint Fudge

Posted by Nicole Mason on December 8, 2012 at 11:30 AM Comments comments (0)

 

4 TB butter

18 oz white almond bark

1 - 14 oz can sweetened condensed milk

15 crushed Thin Mint or Grasshopper cookies (leave chuncks, not powder)

green food coloring

 

1. On stovetop, melt all ingredients together (except cookies) using a double boiler

*If you do not have a double boiler, you can use a pot of boiling water with a large skillet on top

2. Remove from heat and let cool 5 minutes in a large bowl, stir in cookies

3. Add 10 - 20 drops of green food coloring until it no longer looks brown

4. Line a 9x9 inch square pan or glass dish with plastic wrap, covering all sides

5. Pour fudge into pan and let cool 30 minutes

6. Cover with foil or plastic wrap and refrigerate 1 - 1/2 hours until set

7. Remove fudge from refrigerator, hold both sides of plastic wrap and gently lift out fudge

8. Slice in squares using a pizza cutter

9. Place slices in mini muffin wrappers to avoid sticking together

Peanut Butter Pretzel Sandwiches

Posted by Nicole Mason on June 27, 2012 at 11:10 PM Comments comments (0)

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Looks like I've been on a peanut butter kick lately! These are simple to make and pretty similar to the caramel pretzels and chocolate pretzel candies I've posted before...but these might just be my favorite.

 

one bag pretzel snaps (resemble small checker boards)

one bag Reese's miniatures

 

1. Preheat oven to 275 degrees

2. Line baking sheet with parchment paper, arrange 40-50 pretzels (with a Reese's on top of each)

3. Bake for 3 minutes exactly

4. Remove from pan and gently press a pretzel on top of each Reese's (lined up with other pretzel)

5. Refrigerate 20-30 minutes until chocolate is firm

* I prefer to store these in the refrigerator

Peanut Butter Cups

Posted by Nicole Mason on April 11, 2012 at 11:30 AM Comments comments (0)

 

You'll never have to buy a Reese's again! Well maybe the eggs...

 

1 cup peanut butter

1 cup powdered sugar

1/4 cup brown sugar

1/4 cup butter (softened)

1 teaspoon vanilla extract

1 - (12 -15 oz) bag milk chocolate chips

 

1. Blend all ingredients except chocolate chips in a bowl until smooth and creamy

2. Fill candy cup molds with peanut butter filling and freeze 30 minutes (If you do not have a mold, freeze filling for 15 minutes, shape into peanut butter cups with hands)

3. Line counter with wax paper and melt chocolate according to package directions

4. Remove molded cups from freezer

5. Using a fork, dip peanut butter cups in chocolate completely and let excess drain off

6. Place on wax paper and let set for 15 minutes

7. Store in air tight container at room temperature (refrigerator is good too!)

White Chocolate Turtles

Posted by Nicole Mason on April 7, 2012 at 9:40 PM Comments comments (0)

 

Perfect for Easter or any gathering! Can substitute white chocolate for dark or milk chocolate turtles

 

about 100 whole pecans (4 per turtle)

2 - 14 oz bags of caramels (unwrapped)

2 - 10 oz bags white chocolate chips

sprinkles (optional)

 

1. Lay out a long strip of wax paper on countertop, arrange 4 pecans for each turtle (making 25 - 30 turles)

2. Put caramels in a large microwave safe bowl and melt for 2 minutes, stir until smooth

3. Pour a generous spoonful of caramel on top of each group of pecans, let cool 5 minutes

4. In a double boiler, melt chocolate chips until smooth (can also melt in microwave using package directions)

5. Spoon chocolate over caramel and smooth with spoon in circular motion

6. Top with sprinkles if desired

7. Let cool 10 minutes, store in air tight container

 

 

 

 

Cookies and Cream Fudge

Posted by Nicole Mason on March 18, 2012 at 9:25 PM Comments comments (0)

 

One of the easiest desserts to prepare!

4 TB butter

18 oz white almond bark

1 - 14 oz can sweetened condensed milk

10 crushed Oreo cookies (leave chuncks, not powder)

 

1. On stovetop, melt all ingredients together (except oreos) using a double boiler

*If you do not have a double boiler, you can use a pot of boiling water with a large skillet on top

2. Remove from heat and stir in Oreos

3. Line a 9x9 inch square pan or glass dish with plastic wrap, covering all sides

4. Pour fudge into pan and let cool 30 minutes

5. Cover with foil or plastic wrap and refrigerate 1 - 1/2 hours until set

6. Remove fudge from refrigerator, hold both sides of plastic wrap and gently lift out fudge

7. Slice in squares using a pizza cutter

Caramel Pretzel Turtles

Posted by Nicole Mason on June 5, 2011 at 10:55 PM Comments comments (0)

 

pretzel snap squares

rolos candy

pecan halves

 

1. Preheat oven to 250 degrees

2. Line cookie sheet with parchment paper

3. Arrange 30 to 50 pretzels on each cookie sheet (depending on batch size)

4. Top each pretzel with rolo, flat side down

5. Bake for 4 minutes exactly

6. Remove cookie sheet from oven, press pecans on rolos

7. Refrigerate (whole sheet) for 15 minutes, remove and indulge!

Chocolate Pretzel Rings

Posted by Nicole Mason on May 1, 2011 at 12:40 AM Comments comments (0)

 

Great for any occasion, just change colors!

 

1 bag pretzel rings

2 -3 bags Wilton chocolate melts

non-stick cookie sheet

 

1. Preheat oven to 275 degrees

2. Line cookie sheet with chocolate melts

3. Place a pretzel ring over each chocolate

4. Bake for exactly 3 minutes, no more!

5. Remove from oven and quickly press down each pretzel to grab the chocolate

6. Refrigerate for 10 - 15 minutes, remove from cookie sheet

Easy Peanut Butter Cups

Posted by Nicole Mason on January 25, 2011 at 10:45 PM Comments comments (0)

1 package chocolate bark (or melting chips)

cup shaped molds (or mini muffin tin)

8 oz tub Cool Whip topping

1/2 cup peanut butter

1/4 cup powdered sugar

 

1. Melt chocolate according to package directions

2. Pour chocolate into molds and place in refrigerator for 5-10 minutes

3. To make filling, mix together Cool Whip, peanut butter and powdered sugar (for special occasions, add food coloring!)

4. Remove chocolate from refrigerator and pop out of molds

5. Using piping pag, squeeze filling onto chocolate cups