Butterfingers Cheesecake Bars Recipe

Butterfingers Cheesecake Bars Recipe

Butterfingers Cheesecake Bars Recipe

Well, Junior year started off with a bang. There’s not much of an update in that respect, I guess. I really like all my teachers (yay! That makes school so much more fun!), and the new schedule that the school implemented was a really good idea. I am already used to it and I, quite honestly, love it. I’m in a play, which is also proving to be pretty fun, as my role is small enough that it isn’t stressful at all, but present enough that I get to be part of all the fun and shenanigans. I continue to be awed by the school that it’s hosted by. There were ramen noodles in the drinking fountain… explain that one to me!

I assume you have probably already guessed about what my review is going to say-let’s see- I think I like cream cheese… just a little… alright, maybe love… like, unconditionally… And have I ever mentioned my love for butterfingers? Yes, they have a special place in my heart. Alright, not really, but you get the point. I love these bars! If you’re a fan of candy, these bars are a very rich cross between homemade heaven and candy. They are soft, creamy, chocolatey, peanut-buttery, and absolutely melt in your mouth. Give them a try!

This recipe serves 20 and takes about 1 hour to make.

Yield: 36 small squares

Butterfingers Cheesecake Bars (by Lauren’s Latest):

For the crust
16 whole nutter butter cookies
1/4 cup melted butter

For the filling
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
1/2 tablespoon all purpose flour
6 fun size Butterfinger chocolate bars

For the topping
3/4 cup semi sweet chocolate chips
3 tablespoons butter

Directions:

1. Preheat oven to 325 degrees. Line a 9×9 square dish with lightly greased foil or parchment and set aside. Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press into prepared dish and set aside.

2. In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop butterfingers and fold into the cheesecake mixture. Pour over top nutter butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.

3. Pour chocolate chips and butter into a small bowl and microwave , stirring every 20-30 seconds. (If your chocolate is almost melted, don’t put it back into the microwave! Just keep stirring- the residual heat will continue to melt the chocolate completely) Spread melted chocolate over the top of the bars evenly and place back into the refrigerator for 5-10 minutes to harden the chocolate.

4. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.

5. Enjoy!

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Gingerbread House Bonus Post

MERRY CHRISTMAS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! This is my Christmas Bonus Post in which I do not type a recipe (you can find a gingerbread house recipe anywhere, especially at this time of year. You can pretty much use whichever recipe you want). Anyway, this gingerbread house of mine was a several day long project. I knew when I started this, that despite any blood-sweat-and-tears, this house would be one for the books. I don’t even know what to say about it because I am sooo happy that it is done!!!!!! Cut me some slack if this is a boring post… You have no idea how  tedious this was to make the dough, bake all of  the little and big parts, make frosting, buy candy, and decorate it.

Another fun little detail is that I modeled this gingerbread house after the house that I call home. My dad got the blueprints that were used when the house was built. I felt very official to be using blueprints for a baking project. :)

in the making

in the making

in the making

in the making

my sister helping me

my sister helping me

my brother joking around

my brother joking around

the front final result

the front final result

the back final result

the back final result

chimney side final result

chimney side final result

the entryway side final result

the entryway side final result

my brother's gingerbread house that he sarcastically claimed was more grand... :)

my brother’s gingerbread house that he sarcastically claimed was more grand… :)

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

First off is the explanation of the vague name… my Mom re-named this cake many years ago when she had her arms full with toddlers. I remember looking through a cookbook and I saw the recipe. “Hey!” I thought. “This recipe looks the same as Yum Yum Cake.” Come to find out, I had discovered the cake’s original title. My eyes just about fell out of my head when I realized what it was really  called. WHAT???  I still much prefer to call it Yum Yum Cake and I’m sure that I always will. :)

Anyway… let me just say that this is not an unusual birthday cake request in my household. :) As soon as you look at the ingredients, you’ll know why too. Maybe it’s because this cake is decadent, gooey, crunchy, fluffy, and it hits you hard (all at the same time!).  Oh, and did I mention that it’s probably the easiest thing that you’ll ever make (yes, I’m ordering you to make it!)? There’s not a single thing that you have to measure because it’s all prepackaged. :)

I entered this recipe in the county fair this year. I’ve never done anything in the fair, really… so this year is a first. I wasn’t completely sure what to do, so I just kind of had to go with the flow. But I was feeling pretty confident that this cake would do well. I was happy when I found out that it got second place. :) My mom and I stayed for the auction and I had to laugh at her very uneconomical decision to buy the cake back. Apparently she wanted to hoard the glorious-ness of the cake for our family and she didn’t have the patience to wait for me to make a new one when we got home. :) You have to believe me when I say that I gave her a good tease about that!

Yum Yum Cake Recipe( from the Devil’s Food Cookbook):

1 box German Chocolate cake mix

1 (14 oz.) can sweetened condensed milk

1 (17 oz.) jar Mrs. Richardson’s Butterscotch Caramel Sauce

1 (8 oz.) container Cool Whip

1 (8 oz.) bag of Heath candy bits

Directions:

1. Prepare the German chocolate cake as directed on the box (bake in a 13×9 inch pan, not two round pans). After it has finished baking and cooled for a little while, use the end of a wooden spoon to poke many holes all over the cake (don’t be shy. No one will ever see the holes but you!) and pour the caramel sauce and sweetened condensed milk over the cake.

2. When you’re sure that the cake is COMPLETELY cooled, frost it with the Cool Whip. Sprinkle as much or as little of the Heath bits on top of the cake as you wish.

3. “We have a volunteer to serve the cake. Let  the yums begin… and may the calories be ever in your favor.”

– Katy’s adapted quote from The Hunger Games

Creamy Caramels Recipe

Creamy Caramels Recipe

Creamy Caramels Recipe

Creamy Caramels Recipe

Creamy Caramels Recipe

Creamy Caramels Recipe

Creamy Caramels Recipe

“Oh, caramel! Shall I compare thee to a summer’s day?” My sister and I use that phrase for anything that we love… and my sister adores caramels! My sister was desperately wanting this recipe to be put to use, so we made the candies when we were pressed for time and ended up finishing the caramel 2 1/2 minutes before we had to leave for a graduation party. At this point, I hadn’t even gotten out of my pajamas yet and my dad gave me a quizzical look. “You are I coming with us, right?” he asked. Of course I was! Thus, I set my record speed for getting my makeup, hair, and outfit presentable and polished in the course of two minutes. I was (and obviously still am) very proud of that time. :)

As for the caramels, they tasted horrible. Kidding!!! They were great!!! I love the taste of caramels and these ones were very creamy (hence the name) and deliciously soft, making the perfect caramel recipe. As for the bonus: these caramels are very easy to make if you just have a good candy thermometer. If you’re not sure that your thermometer is accurate, see my Note: at the bottom of the recipe. :)

Creamy Caramels Recipe:

4 cups sugar

1 cup (2 sticks) butter + some for greasing the pan

4 cups (1 qt.) half-and-half
3/4 cup light corn syrup
 Directions:
1. Grease bottom and sides of a 13×9 inch pan with butter.
2. In a large saucepan and over medium heat, heat the sugar, corn syrup, butter, and two cups of half-and-half over medium heat, stirring constantly. Stir in remaining half-and-half to boiling. Continue to cook over medium heat, stirring all the while, until the caramel mixture is 245 degrees (if you would like to see pictures of the boiling process, see below) Immediately pour the mixture into the prepared pan.
3. Allow the caramel to cool for several hours to room temperature. Cut the caramel into squares or rectangles and, if you like, wrap them in wax paper .
4. Time to know the true glory…. OF CANDY!
Note:
If you aren’t sure that your thermometer is accurate, boil some water and see what the thermometer reads the temperature as. If it reads as 212 degrees, it is accurate. If it does not, (say it read 214 degrees) then you know that it is two degrees too hot; therefore, you should heat the caramel mixture to 243 degrees (according to your inaccurate thermometer) in order for it actually to be 245 degrees on an accurate thermometer. I hope that I explained that clearly. :)
Stage one of the boil

Stage one of the boil

Stage two of the boil

Stage two of the boil

The last stage of the boil- ready for the pan

The last stage of the boil- ready for the pan

Dirt Pudding Recipe

Dirt Pudding Recipe

Dirt Pudding Recipe

Dirt Pudding Recipe

Dirt Pudding Recipe

Dirt Pudding Recipe

Dirt Pudding Recipe

What can you expect a kid like me to say about a recipe like this? YUM! It’s classic, easy, fun, tasty, creamy, soft, crunchy, sweet, (the list goes on and on!) and has the stamp of approval from just about every person I’ve met. Who doen’t like cookies? And cool whip? And cream-cheese-frosting-like substances? And pudding? And candy? And okay-Katy-is-getting-kinda-long-winded? The answer is NO ONE. :) This recipe is satisfyingly gooey and messy to eat, so treat someone (namely yourself) to this quick and easy wormy backyard concoction!

Dirt Pudding Recipe:

1 family sized box (30 0z.) of double stuffed Oreo Cookies, crushed

1 (8 oz.) package cream cheese

1 cup powdered sugar

1 (12 oz.) package cool whip

1 tsp. vanilla

2  packages (3.4 oz. each) instant vanilla pudding

sour or regular gummie worms (however many you want for the pudding + some to snack on)

3 cups milk

Directions:

1. Set out an ungreased 13×9 inch pan.

2. Spread half of the crushed Oreos on the bottom of the pan. Set aside. In a medium bowl, mix the cream cheese and powdered sugar together until smooth. Fold the cool whip in untiul well incorporated. Next spread the mixture carefully over the oreos so that you don’t mix them(I drop small glops of the mixture all over the oreoes so that there is little spreading to do).

3. In another bowl, stir the milk, vanilla pudding mix, and vanilla together with a whisk. Let sit for five minutes before spreading the pudding over the cream cheese mixture. Sprinkle the other half of the crushed Oreos over the pudding and top with sour gummy worms. Refrigerate your dirt and worms concoction for at least three hours before serving.

4. Yay! Chomp! Hearts fly everywhere!

Caramel Corn Recipe

Caramel Corn Recipe

Caramel Corn Recipe

Caramel corn- the typical buttered movie treat multiplied in yumminess by ten.  I’ve always loved the sweet, buttery caramel combined with the crisp crunch of air popped popcorn. :) Something about that combination… mmm! The nice thing about this recipe, too, is that you can make the caramel according to your preference. You can make it light, soft, and chewy or slightly darker and crunchy. I will let you know that when it’s chewy, it’s not that “stick-to-your-teeth” chewy, but a texture similar to a soft-candy; and when it’s crunchy, it’s not that “crack-your-teeth-off” crunchy… it’s a sugary, melt-in-your-mouth coating. :) 

My Lenten resolution was that I would give up sweets- something that I have obviously not gone without for a very long time. :) I am just letting you know that this Lent, I might be blogging a few more breads than I was blogging about before… but let me tell you that I have found a few bread recipes that I am absolutely bursting to try because they look so scrumptious! Anyway, munch away on the caramel corn as you watch BBC’s show Merlin (the best TV show ever directed) which I am just about to go watch right now!(!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)

Caramel Corn Recipe:

12-14 cups air-popped popcorn (about 1/2 cup unpopped)

1 cup light brown sugar

1/4 cup light corn syrup

1/2 cup (1 stick) butter

1/2 tsp. salt

1/2 tsp. baking soda

Directions:

1. Set out an ungreased cookie sheet.

2. Pop the popcorn. :) Be sure that you sort out all of the kernels. You can do the latter by shaking the bowl for a bout fifteen seconds so that the kernels will fall to the bottom. Then transfer the popcorn by handfuls to another very large bowl, leaving the kernels in the first bowl.

3. In a medium sized saucepan, melt the brown sugar, corn syrup, butter and salt together over medium heat. Bring the ingredients just to a boil and let simmer for 5 minutes, stirring constantly. Pull the caramel off of the stove and stir in the baking soda.

Caramel Mixture

Caramel Mixture

Let simmer for five minutes

Let simmer for five minutes

The Caramel is Done!

The Caramel is Done!

4. Pour half of the caramel over the popcorn. Mix it thoroughly. Pour the other half over the popcorn as well and mix again. For soft caramel: spread the caramel covered popcorn onto the ungreased cookie sheet and allow it to cool.  For a sugar/crunch caramel: preheat the oven to 200 degrees and spread the caramel covered popcorn onto two ungreased cookie sheets. Bake the caramel corn  for 1 hour, stirring every fifteen minutes.

5. Mouth: Crunch crunch crunch . . . 

Heart: Burst burst burst ! ! !

Chocolate Chip Cookie Dough Fudge Recipe

Chocolate Chip Cookie Dough Fudge Recipe

Chocolate Chip Cookie Dough Fudge Recipe

This recipe (by Bake at 350) was a good discovery. I don’t even know how I found it, but lucky me that I did. Anyone who knows me, knows that I am a chocolate chip cookie dough hound, so when I saw this recipe, I knew that I had to try it. It was actually very easy and I got it on the first try, which I was not expecting, so yay!  I recommend that you use your most accurate thermometer for this one… I ended up using a digital meat thermometer that I found randomly sitting on the counter top one day. Don’t ask me how it got there, because I don’t know. (Oops, thanks for the thermometer, Aunt Joan!)

Anyway, the fudge turned out well. Everyone agreed that it was perfect fudge, and I know that I will be making various flavors of fudge in the future with this recipe!  It was smooth, creamy, the perfect consistency, and hit you like a brick (as fudge tends to do). On the final note, remember the three e‘s of baking: experiment, enjoy, eat.

Ingredients:

1 3/4 cup sugar

3/4 cup light brown sugar

1/2 cup cream

1/4 cup milk

1 tbsp. corn syrup

3/4 tsp. salt

2 tbsp. butter

1 tsp. vanilla

1/2 cup flour

1/3 cup semi-sweet chocolate chips

Directions:

1. Bring the sugar, dark brown sugar, cream, milk, syrup and salt to a boil over medium heat.  Stir constantly, let the mixture boil until it is 242 degrees. (A specific temperature that seems ridiculous, but is very important.)

2. Remove from heat and stir in the butter, vanilla, and flour. Pour the mixture into an ungreased 13×9 inch pan and let sit undisturbed at room temperature until it reaches 110 degrees. You might think that you did something wrong because it will be more of a caramel consistency than a fudge consistency, but don’t worry! It’s not the final stage yet.

3. Scrape the fudge-carmel-stuff  into the bowl of a mixer. Beat on medium speed for about 4-5 minutes.  Scrape into a greased 8×8 inch pan and spread evenly. Sprinkle the chocolate chips on top and lightly press them into the fudge.

4. Let the fudge cool and set, about 1 1/2 hours.  Let it cool in the refrigerator if you want to speed up the process.

5. Snuff down that exceptionally-evil-egg-less-dough-in-a-pan-stuff!

Peanut Butter Candy Bars Recipe

Peanut Butter Candy Bars Recipe

Peanut Butter Candy Bars Recipe

Another delectable crowd pleaser: Peanut Butter Candy Bars. It is also my brother’s claim to fame, so I’ll let everyone know that he can make these bars more mean than anyone else ever could! As I made the bars, he constantly joked that I should give him the credit for the recipe, even though we’ve had this recipe for (practically) ever. Anyway, this recipe is wonderfully addicting (and makes you super thirsty!) They’re no-bake, so they take practically no time to prepare, and I can guarantee that any kid will love these bars! Being thirteen lets me in on the kids side of the world and over any evilly tasty recipe  they all go berserk. Trust me on this one!

Peanut Butter Candy Bars Recipe:

1 cup peanut butter

1/2 cup (1 stick) butter

3 cups (1 lb.) powdered sugar

1/2 cup brown sugar

1/2 tsp. vanilla

6 oz. chocolate chips

Directions:

1. Mix all ingredients except chocolate chips in electric mixer. Peanut Butter mixture will be crumbly.

2. Press mixture into ungreased 12×8 inch pan. In a microwave or over the stove, melt the chocolate until smooth. Then pour the melted chocolate over the peanut butter mixture, spreading evenly.

3. Let chocolate cool ( will take about ten minutes-ish at most), and the bars are ready to eat.

4. Dig in!

Butterfinger Blondies Recipe

Butterfinger Blondies Recipe

Butterfinger Blondies Recipe

There were many mixed reviews on this recipe- I couldn’t decide whether to post it or not. In the end, I think you know what I decided. I-personally- think that it was good but could have been better.  Other people loved it, and still others thought that it was a very average dessert.  Anyway, these blondies had a bit of a cake-y texture and the frosting I thought did not quite complement it enough. It was still good, don’t get me wrong, but I think that I will still modify and/or re-post this recipe after Christmas. I have some brilliant ideas in store for this recipe that I know will make it great!!!

Butterfinger Blondies Recipe (by NECCO):

1 cup light brown sugar

1/2 cup white sugar

1 cup (2 sticks) butter

2 eggs

2 tsp. vanilla

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

2 cups chopped or crumbled Butterfinger

Buttercream Frosting:

2 1/2 cups powdered sugar

1 cup (2 sticks) butter

chopped Butterfinger, to garnish

Directions:

1. Preheat the oven to 350 degrees and set out a greased 13×9 inch pan.

2. Cream brown sugar, white sugar, butter, vanilla, and eggs together in a mixer until smooth.

3. In a separate bowl, mix the flour, baking soda, and salt. Mix flour mixture and creamed mixture together on low speed until thoroughly combined. Add the Butterfinger.

4. Spread dough into the 13×9 inch pan and bake for about 25-30 minutes or until knife comes out clean.

5. Mix frosting ingredients together and wait until blondies are completely cool before frosting them. Garnish them with some chopped up Butterfinger (however much you like) and serve.

6. Enjoy!

Puppy Chow Recipe

Puppy Chow Recipe

Puppy Chow Recipe

This is a super easy, fun, and irresistible recipe! It’s quick, too. After-all, it’s a no-bake recipe. Puppy Chow is so snack-able  and delicious that you find yourself eating a lot more of it than you probably should… hence the word “chow.” I love the way that it melts in your mouth and has a nice, snappy crunch at the same time.  This puppy chow recipe is destined to be loved by all who taste it (kids especially love puppy chow… and it’s a great party recipe). Be sure to use Crispix cereal… it’s the best cereal that you’ll be able to find for this recipe, and any other cereal cannot quite pull it off the way Crispix does.

Puppy Chow Recipe:

12 oz. chocolate chips

1 cup (2 sticks) butter

1 cup peanut butter

12 oz. box of Crispix cereal

1 1/2 lbs. powdered sugar

Directions:

1. Pour box of Crispix cereal into a large bowl.

2. Melt the chocolate chips, peanut butter, and butter in a pot over medium heat.

3. Pour the melted ingredients over the Crispix cereal and mix thoroughly, being careful not to crush the cereal too much.

Puppy Chow Recipe in the Making

Puppy Chow Recipe in the Making

4. Pour the powdered sugar into a large brown paper bag. Pour the Crispix mixture into the bag and shake until all of the cereal is coated with powdered sugar. The powdered sugar should be a little more evenly distributed than below. (This part is especially good if you’re feeling grumpy… what better way to get vent it than to take it out on a bag of chocolate and peanut-butter coated cereal?)

5. Enjoy!