Animal Cookie Truffles

This summer has seriously flown by! I feel like I did not not accomplish enough. I always say I am going to get so many things done during the Summer, but I never seem to. I was able to visit Moab, Utah for the first time, this past weekend. It was beautiful. I highly recommend it to anyone who wants to get away from the hustle and bustle of daily life.

Do you remember those circus animal cookies? The pink and white cookies with rainbow sprinkles? Did you know they make really good cookie truffles? They make the original cookies seem like child's play. They are very easy, and make the perfect party food. I dipped them white chocolate and pink candy wafers, so they they resemble the original cookies.

Recipe adapted from: Cake Spy

You will need:

• 3 cups of Mother's Circus animal cookies
• 1/2 can of vanilla frosting 
• White chocolate or candy wafers for dipping
• 1 to 2 tablespoons of vegetable shortening 

Place cookies in a food processor.
Pulse several times, until cookies are ground into thick crumbs.

Add 1/2 can of frosting, and mix until a large ball is formed.

Scoop mixture with a smaller scooper onto a cookie sheet lined with wax paper.

Freeze truffles for 30 minutes
(this makes them much easier to roll) Roll into balls, and
freeze for 2 1/2 to 3 hours, until they are completely frozen.



Melt candy wafers or white chocolate with 1 tablespoon of
shortening, to help keep a thin consistency.
Dip half of truffles in the pink melted chocolate.






Dip the other half in the melted white chocolate.
Top with sprinkles

Allow truffles to harden before serving

Cherry Limeade Microwave Fudge

Have you ever tried Sonic's cherry limeade ? If you have not, you are certainly missing out. I personally love their diet version, but both kinds make a perfect summer drink. I am one of those weirdoes that prefers not drink their calories. I'd rather save those for treats like these! I don't know why I am discussing calories on a baking blog. Looking through my recipe index, you could confirm that it does not seem to be a high priority, but I digress. I love the fact a large is only 20 calories (versus 340).

Anyway, there is no better drink for the July heat. I decided I wanted to commemorate it with a candy version of it. Forewarning: THIS STUFF IS SWEET!! I am not going to lie. It is definitely one of those  candies that should be cut into small pieces, and eaten sparingly to avoid a sugar crash. If you have ever had old fashioned candy fudge, then you will know exactly what I am talking about.

I know you are probably appalled that I used the word "microwave"(in the post's title), but please let me redeem myself.

First of all, nothing is better during these hot summer months than a "no-bake" recipe. It is so much better than heating up the whole house just to bake some cookies. Many recipes may be worthy of that, but this one doesn't make you.

No one will ever guess you used a microwave to make it. I promise! It tastes like it is much harder to make than it really is. It is all a matter of assembling the ingredients, heating, and mixing.

You can top them with sprinkles, but I decided to drizzle some melted green candy wafers, to tie in with the cherry limeade theme. I hope you enjoy making this simple yet refreshing candy.

Just like cherry limeade, this fudge will become a new summer staple!

Recipe Adapted from: Butter With a Side of Bread

Recipe:

You will need: 1 (10 oz. bag of white chocolate chips or candy wafers,
1/3 cup water,6 tbsp. butter, 1 (3.4 oz) box of instant vanilla pudding,
3 cups of sifted confectioner's sugar, 1/2 tsp of cherry oil, and
1/8 to 1/4 tsp. lime oil.

Line an 8x8 square baking dish with nonstick foil

Place water and butter (cut in tablespoon-sized pieces) in microwave-safe bowl.
Heat on high for 1 to 2 minutes until butter is melted.

Add white chocolate chips or candy wafers

Microwave for an additional 30-45 seconds until it becomes a syrupy
consistency. Be careful not to overheat. 

Add pudding mix, and stir until it is completely dissolved. Add
cherry and lime oil. 

Stir in confectioner's sugar one cup at time, until
it is all mixed together.

Spread into prepared baking dish. Smooth with a spatula,
 and allow it to cool completely.

Cut into small squares.

Optional: Melt additional candy wafers with 1
 tablespoon of vegetable shorting, and spoon into piping bag.
 Drizzle on cooled candy squares.

Cinnamon Roll Bars

I have been on a real cinnamon roll kick lately. I don't know what has prompted it, but I cannot seem to get enough of them. These bars are everything you could ever want in a cinnamon, in a more portable form.

The bars themselves are packed full of cinnamon and brown sugar (is there anything better?!). The pudding mix and cake mix add creaminess to the warm cinnamon flavor. I am not a huge fan of cream cheese frosting, but I think this icing is fabulous. It is more of a whipped texture, which is similar to Cinnabon's.

The cinnamon drizzle is the defining element to these bars. It is best, with fresh brown sugar with no lumps. Together, these elements make a cohesive dynamite dessert. They so good, you will not be able to stop at one. These bars are not the most "diet-friendly" treat (with 2 1/2 sticks of butter and 1/2 cup whipping cream), but everyone deserves to splurge every once in a while!

Bar Recipe adapted from: Cookies and Cups
Frosting Recipe adapted from: Not So Humble Pie
Cinnamon glaze Recipe adapted from: tips-gardening.com

You will need: 

For Bars: 
1 (15.25 oz) box White Cake Mix
1 (4 serving) box Vanilla Instant Pudding3/4 cup (1 and 1/2 sticks) butter, melted
1/2 cup light brown sugar
2 eggs
1 Tbsp water
2 Tbsp cinnamon

For Frosting:
8oz. package of (softened) cream cheese
3/4 cup of sifted confectioners sugar
1/2 Heavy whipping cream  

For Cinnamon Glaze: 
1/2 cup of butter
3/4 cup of light brown sugar
1 tablespoon of ground cinnamon 

Preheat oven to 350 degrees and spray a 9x13 inch
pan or line with non-stick foil

Whisk together: cake mix, pudding mix, cinnamon,
and brown sugar.

Add melted butter, vanilla extract and water.
Add eggs one at a time.

Spread evenly in pan, and bake for 20 to 25 minutes.

Allow to cool in pan before frosting

Sift sugar and combine with cream cheese

In a separate bowl, beat whipping cream until
 stiff peaks just begin to form (don't over-mix)
Stir in vanilla, and spread onto cooled bars.

Melt butter and stir in brown sugar

Stir in cinnamon

Put glaze in a piping bag, and cut a small tip.

Drizzle onto bars

Puppy Cupcakes

Time really flies. No really, it does!  It seems to go faster and faster every year! Last time I featured dog treat cupcakes on my blog was for my beloved dog Versailles. My newest pup, Sienna just turned one, and I decided to bake her some cupcakes.

Her sister Stasia, and brother Dallas also enjoyed these treats. They are super easy to make, and contain zero calories (for the owner). Believe me you do not not want to eat these! The ingredients are all human grade, but they do not contain any sugar which is obviously bad for puppies.

The frosting is the most important element. I like this icing, because you can actually pipe it, which is not very common for dog icing.

Sienna had a very special first birthday. The cupcakes were definitely the highlight of her birthday!

Sienna waiting for her cupcakes

Loving the icing!

If your pup is having a birthday, I recommend these cupcakes. They are sure to be a hit!

Cupcake Recipe Adapted from: Crazy For Crust Frosting recipe from: Pizzazzerie

You will need:

For Puppy Cupcakes:

1 cup flour
1 teaspoon baking soda1/2 teaspoon baking powder1/4 cup peanut butter4 tablespoons vegetable oil1 mashed banana5 tablespoons + 1 teaspoon honey
1 egg

For Frosting: 

(8 0z) package of cream cheese at room temperature
2 tablespoons Honey
2 tablespoons Peanut Butter

Cupcakes: 

Preheat oven to 350 degrees and line muffin tins with 12 mini liners, or
fill a standard pan with 6 liners

Blend together: peanut butter, oil, mashed banana, and honey.
 Add egg, mix until well-blended.

Add Flour, baking soda, and baking powder.

Evenly scoop batter into each liner

bake for 12-15 minutes until cakes spring back
(when touched),  and start to turn a golden color. 

Cool cakes completely on a cooling rack, before frosting.

Beat cream cheese in a bowl for two minutes. Add peanut butter and honey,
and mix for an additional two minutes. Add desired coloring. 

Spread icing on cupcakes, or pipe onto cupcakes.

Top with accents (I did not let my dogs actually
eat the bows. They are just decoration)

White chocolate dipped scooby snacks