{2 Ingredient Thin Mint Clone}

January.

Does anyone actually LIKE January? With it's post holiday blueness and it's gray skies? Only thing good about January? Snow. I've been told, repeatedly, that I'm a total freak show, but snow makes me happy. Not like a little happy, like I dance around the house happy. I'm always looking out the windows, waiting for it, and if it's night time, I can't sit still. Every 30 minutes or so I must get up, flip on the outside light and check for snow. I can't even help it. I'm just enchanted by it.

Did you all fall into the Polar Vortex? We so did. Before it hit though, we were supposed to have a nice, big snowfall. It went, however, from 8" to a dusting. The dusting was pretty as the Earth around it froze solid. It was ridiculous. We got to -12 with windchills in the -30s. I know others got much colder though. I literally never left the house, except to throw hot water up in the air (well, Bean did it). That took 30 seconds. The end. Back inside. School was cancelled so we bundled up and watched movies. Bean had an awesome Christmas break. 2 extra days added on because of the Polar Vortex. It'll be a year to remember, that's for sure.

You know what else happens in January? (At least around here). Adorable little girls in green uniforms start hocking deliciousness.

This year they are FOUR DOLLARS A BOX. WHAT??? Four. Dollars. For like 2 sleeves of cookies. I can't even. Will I buy them? Well, yeah. But still.

Of course we can only get them once a year, so I've made a solution for you.

I've dipped Ritz crackers in chocolate for years. I just did them for the Christmas trays I gave to friends. A while back I saw this on Pinterest. They'd used the same idea, but had added mint extract to the chocolate to make Thin Mints. NO WAY that tastes like a Thin Mint, right?

Wrong.

Well, I didn't do it their way, I used Andes mints. You know Andes and I are tight. They're my candy BFF when it comes to baking. I LOVE chocolate and mint together and Andes is my fav. I actually used the Andes Bits that the Toostie Roll Company sent me as a thank you for allowing them to use my recipes on their Facebook Page. Regular Andes will work as well, of course, but the bits melt quicker and, major bonus here, you don't have to unwrap them.

Just melt up your bits in the microwave. Melt in 30 second increments, stirring after each 30. (They only took 1 minute to melt in my micro). Or melt double boiler style.

Then, dip your Ritz, place onto waxed paper/parchement/foil and allow to dry.

Dude, that's it. IT.

I know you probably still have your doubts, but they are so close, really! They don't taste like crackers, they taste like cookies. While they aren't 100% perfect, the Girl Scout Thin Mint has a chocolate cookie (but really, you don't miss that here) and a darker chocolate enrobing, I think you will be pleasantly surprised. I know I was. Shocked, really.

Give em a go. It will take you all of 10 mins.

Happy January!

Tina




2 Ingredient Thin Mint Cookie Clone
by Tina @ Sugar Bean Bakers

Andes Mints Baking Bits or Andes Mint Chocolates
Ritz Crackers

Melt up your chocolate in the microwave. Melt in 30 second increments, stirring after each 30. (They only took 1 minute to melt in my micro). Or melt double boiler style.

Dip your Ritz, remove with a fork, and tap to allow excess chocolate to fall through the tines, place onto waxed paper/parchment/foil and allow to dry.

Store in airtight container. 

/foil and allow to dry.

{Chocolate Dipped Peanut Butter Rice Krispie Treats}

Bean will kill me for posting this, but the fact is, school starts here in just over one month.

One month? AREYOUSERIOUS? Yes, and that's just really, really dumb.

Maybe it's the fact that I only have one kid, I'm not sure, but I LOVE summer break. While my child is 16 and headed full steam ahead toward Junior year (talk about dumb! Junior  year? That's not possible!), we still  love hanging out together. In fact, this year we even made a Summer Bucket List.

At the beginning of Summer, I handed him a piece of paper and a pen and told him to write down what he wanted to do this summer. I typed it, printed it, and hung it on the refrigerator. I'm happy to say that the list is about 2/3 completed!

We still have to go on a picnic, have a board game -a-thon, go to the outlet malls, go to Comic Con (not THE Comic Con in San Diego though), finish the River Song episodes (we started), drive with no place to go, have a movie-a-thon, and go to Half Price Books.  Also, the last day of summer thing, obviously. Since Bean was little, on the day before school started, we go out to lunch and to the movies. Sometimes we end up at the cheap theater, sometimes, it's the regular one. We actually watched several movies we expected to not be great and LOVED on these days. Including Ratatouille and How to Train Your Dragon. This year we are hoping to hit up Percy Jackson: Sea of Monsters.

Anyway, all too soon we will dragging out that dreaded backpack and heading off to school.

When Bean was young, one of his favorite lunchbox treats were Reese's Krispie Treats. They were pre-packaged treats you bought alongside regular Krispie Treats (but not made my Kellogg's). Then, poof. Gone. I looked everywhere for them over the years before I finally gave up. I even tried to google a photo to post here. I found nada. WHAT IS THIS MAGIC? I know they existed. I ATE THEM, people!! They were real. And delicious. Does anyone else remember these?

They were little rectangles of peanut butter krispie treats with chocolate bottoms.

They aren't hard to make at all, of course, but buying them was so much easier. I enjoy making them now as to not have all the icky additives and preservatives in the boxed treats.

What we are looking at here is your basic Krispie Treat recipe with peanut butter, then cooled, cut, and dipped in chocolate.

Easy.

Also, extremely popular. I made a batch last night for Bean's Pool Party (refer to Summer Bucket List), and there were 3 left, with only 8 kids here.

Super great for lunchboxes. Or Pool Parties. Or, really, any time because chocolate. And peanut butter.

Tina

P.S. Don't tell the kids, but SCHOOL IS COMING.


Chocolate Dipped Peanut Butter Rice Krispie Treats
Adapted from Kellogg's

For the treats:

1/4 cup butter
10 ounces mini marshmallows
6 cups Rice Krispies Cereal (or store brand)
1/2 cup creamy peanut butter


Prepare dish, spray lightly with cooking spray and set aside. You can use a 9x13 for thinner treats (like mine) or an 8x8 for thicker treats.

In a large saucepan, melt butter over low heat. When melted, add marshmallows. Remove from heat. Stir until fully melted. Add in peanut butter. Stir until well combined. Add cereal and mix until fully coated.  Press into pan. Allow to cool completely. Cut into squares.

For the chocolate:

Chocolate bark or chocolate chips
(I much prefer chocolate bark for dipping)

Melt in microwave at 30 second intervals, stirring each time, until fully melted.

Dip each square into chocolate and then place on well greased cooling rack (with paper towels under to catch drips) or onto parchment paper. Allow chocolate to cool and harden.

Enjoy.

Makes approx 24 treats, depending on size.

{ Thanksgiving Placecards }

I did this post last year, but it's a enjoyable little project that you might want to delve into with your kids while they are off school.

Or make them by yourself. I did. ;)

They aren't very hard or time consuming, but they are fun to play with.

Here's the info on how to make them:

Edible Thanksgiving Placecards

Tina

{ Homemade Marshmallows & Gift Ideas }

I thought you should all know there are 76 days til Christmas.

You're welcome.

I'll get back to that in a minute.

For now, we are going to talk about homemade marshmallows.

Last year when I made Pumpkin Marshmallows, the thing I was asked the most was this:

"You can make marshmallows???"

Yes. You can. Yes. You should.

They are lighter and fluffier than store bought and have a much better taste.

Much.

They are easy, but messy.

Let me say that again. Easy, but.... MESSY.

Worth it though!

Also, the cooking & fluffing part are DEFINITELY not for children. Be very, very careful, the mixture is extremely hot.

First we gotta make the mallows, then the fun stuff comes.

First, add 1/2 cup of the water and the 3 packages of gelatin to a mixing bowl and allow to 'bloom'.

Over medium high heat, add the remaining water, granulated sugar, corn syrup, and salt to a small pan. Cover and allow to cook for 3-4 minutes. After that time, remove lid, and clip a candy thermometer on the pan. Cook for about 8 minutes, until the thermometer reaches 'soft ball'. Stir occasionally so the mixture does not stick and burn.

Turn your mixer, with the water and gelatin,  on low, as it is going, SLOWLY and CAREFULLY add your hot liquid by pouring down the inside of the bowl. It is VERY hot, be careful. Gradually increase the speed to high, allowing it to cool a little as you go. Do not immediately switch to high, the hot liquid could splash out and burn you. Once on high, allow to whip for about 12-15 minutes. Add your vanilla during the last minute of your whipping.

It will be lukewarm, puffy, white, and sticky by now.

For square marshmallows: sift the confectioners sugar and cornstarch together into a bowl. Spray a 9x13 pan with cooking spray, then dust with a little of the mixture you've just prepared. Set the rest aside. Pour your marshmallow mixture into the pan. I spray my hands with cooking spray to pat mine into the pan.

Let sit 4 hours or overnight.

Turn out onto workspace dusted with powdered sugar.

Using a pizza wheel that has been sprayed with cooking spray, cut the marshmallows into squares.

Then toss them in the cornstarch/powdered sugar mix, coating all sides.

For round/mini marshamallows: fit a medium to large sized round tip on a pastry bag. Add marshmallow mixture to bag and pipe lines onto parchment paper. Allow to sit 4 hours or overnight.

Using a pizza wheel that has been sprayed with cooking spray, cut the marshmallows into 1/2 inch strips.

Then toss them in the cornstarch/powdered sugar mix, coating all sides.

My personal opinion is that making the round marshmallows is soooo not worth it! Getting the goo into the piping bags was, uh... interesting to say the least.

Now, you can be done.... OR...

You can toast them

 These have such an interesting texture when toasted. They have a sugary crunch to them. I'm not gonna lie, it's AWESOME.

Now, you can be done ... OR...

You can make s'mores.

in case you are wondering, his shirt says 'Bacon Makes it Better'

Oh so gooey!

NOW, you can be done... orrrrrrrr

You can dip them in chocolate, and honestly, why wouldn't you?

Of course you might choose to stop here, but... back to the beginning of the post and my obscene reference to the short amount of days until Christmas.

You could make amazing Christmas presents with these! Imagine this all packaged up together in a cute basket.

Spoons dipped in chocolate for stirring, so easy, so much fun! A few chocolate dipped mallows along with a bunch of plain ones, and homemade cocoa! It's a Cuppa Good Cheer!

For a great homemade cocoa recipe, try Brown Eyed Bakers!

Ready or not, here comes Christmas, and this is an easy and inexpensive gift!

If you don't have the time to make homemade marshmallows, you can still dip up some store bought, and pair with either homemade cocoa, or a box of cocoa mix, and some dipped spoons. Still an amazing 'semi homemade' gift! Great for teachers, co-workers, and friends alike!

Tina

*

Homemade Marshmallows 

recipe by Alton Brown

3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups ounces granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch

First, add 1/2 cup of the water and the 3 packages of gelatin to a mixing bowl and allow to 'bloom'.

Over medium high heat, add the remaining water, granulated sugar, corn syrup, and salt to a small pan. Cover and allow to cook for 3-4 minutes. After that time, remove lid, and clip a candy thermometer on the pan. Cook for about 8 minutes, until the thermometer reaches 'soft ball'. Stir occasionally so the mixture does not stick and burn.

Turn your mixer, with the water and gelatin,  on low, as it is going, SLOWLY and CAREFULLY add your hot liquid by pouring down the inside of the bowl. It is VERY hot, be careful. Gradually increase the speed to high, allowing it to cool a little as you go. Do not immediately switch to high, the hot liquid could splash out and burn you. Once on high, allow to whip for about 12-15 minutes. Add your vanilla during the last minute of your whipping.

It will be lukewarm, puffy, white, and sticky by now.

For square marshmallows: sift the confectioners sugar and cornstarch together into a bowl. Spray a 9x13 pan with cooking spray, then dust with a little of the mixture you've just prepared. Set the rest aside. Pour your marshmallow mixture into the pan. I spray my hands with cooking spray to pat mine into the pan.

Let sit 4 hours or overnight.

Turn out onto workspace dusted with powdered sugar.


Using a pizza wheel that has been sprayed with cooking spray, cut the marshmallows into squares.

Then toss them in the cornstarch/powdered sugar mix, coating all sides.

For round/mini marshamallows: fit a medium to large sized round tip on a pastry bag. Add marshmallow mixture to bag and pipe lines onto parchment paper. Allow to sit 4 hours or overnight.

Using a pizza wheel that has been sprayed with cooking spray, cut the marshmallows into 1/2 inch strips.

Then toss them in the cornstarch/powdered sugar mix, coating all sides.

{ Buckeye Bites }

If you've been around here for any length of time, you've probably heard me mention my friend Lori.

A couple Christmases ago, a girl named Megan brought these treats to Lori's for Christmas. Lori raved over them, so I asked Megan for the recipe.

Yeah, nearly 2 years later I get around to making them.

And, Lori? She. Was. Right.

They are delish.

Megan, is in her early 20s and a renaissance woman. She bakes,  she does hair and make up, she's super stylish, she crochets, and I'm quite sure she does more than I even know, not to mention she's absolutely gorgeous! All this while being a full time college student going for a teaching degree.

She didn't have a name for these guys that I know of, so, being from Ohio where all things peanut butter & chocolate are instantly called 'Buckeye' I give you :

Buckeye Bites

1 Cup Peanut Butter
2 Tablespoons

 Softened Butter
1/2 Cup Powdered Sugar
3/4 Cup Brown Sugar
Pretzels
Dipping Chocolate

1 Teaspoon Vanilla Extract (optional)

I may have mentioned this before (heaven only knows with this swiss cheese memory), but if you spray your measuring cup with cooking spray before using something sticky, it'll just fall right out.
I do this with corn syrup, shortening, etc, and with peanut butter, as shown here

Add to mixing bowl, 1 cup of peanut butter. I used smooth, but I bet crunchy would be great, you know, if you are into that kinda thing. Which, I am not.

Then add in 2 Tablespoons Softened Butter and mix together until smooth

 When smooth, add in the sugars. And me, being me, added in 1 teaspoon vanilla. This is not in Megan's recipe.

Megan used, as did I, the little square pretzels. Lori & I call these 'window pane pretzels', but I think the bag actually says 'checkers'. Whatevs. They'll always be window panes to us! I'm sure the standard mini twists will work just fine if you can't find these.

Lay pretzels out on a baking sheet/plate (something that will fit in your freezer).  

Roll peanut butter mix into teaspoon sized balls and place on a pretzel.

I'm SO consistent with size, aren't I? :-/

Then top with another pretzel to make lil sammies!

Place in freezer for 30 minutes to firm up.

Now comes the chocolate!

Melt up your favorite dipping chocolate.

Here's a tip for dipping chocolates to avoid the 'puddling'. I saw The Pioneer Woman doing this with glazed donuts and thought it would work excellently for chocolates.

Chocolate will harden into the grates, however, so spray with cooking spray first!

Then prepare your rack like this

Cooking sprayed baking rack with paper towels under. 

Now, dip your little peanut butter sandwiches 1/2 way into the chocolate. Then place on foil/waxed paper to dry, or, like I did, place on the baking rack.

This allows the excess chocolate to drip through, and you don't have the excess chocolate 'halo' around your treats!

Allow to dry on counter or place in fridge to harden.

And then... try to keep your hands off of them.

Even my picky hubs loved them.

I did chocolate dipped, white chocolate dipped, and non dipped. I liked the ones without the chocolate.

I must be crazy.

These were gone in 60 seconds. Ok, it was actually 2 days, but still, they didn't last long!

How great would these be as a gift? Pack them up all fancy and send them off!

So good.

So. good.

Thanks for telling me about them Lori & thanks Megan for the recipe.

My life may never be the same.

Tina

P.S. If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

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{ Cookie Dough Bites }

Cookie Dough Bites? I'm not even joking right now!!

The Bean is a cookie dough freak. Freak, I'm tellin ya.

As I alluded to in this post, there would be more cookie dough goings on on this blog.

So, here it is.

The Cookie Dough Cupcakes are Bean's favorite favorite apparently.  

He begs lil a wee pup when I'm making cookies for a bite of dough. Or steals it when I'm not looking, the dirty rotten scoundrel!

So, when I found the cookie dough recipe for the cupcakes, and realized it was eggless, it seemed like the perfect fix for his obsession.

What you do, is make the exact recipe as in the cupcakes. 

Egg-less Cookie Dough

1 1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, melted
1/2 cup packed brown sugar

4 Tablespoons granulated white sugar
4 Tablespoons milk
2 teaspoons vanilla extract
1 cup miniature chocolate chips

(original recipe by Recipe Girl) 

Beat the butter and the sugars together, add the salt, soda, and vanilla. Then add the flour. Add the milk and beat until well mixed. Stir in the chocolate chips with a spatula.

Roll into balls. Should make about 24.

I used the Pampered Chef small scoop. 

Place on a parchment paper lined baking sheet and freeze for 30 minutes.

(I didn't use parchment here, and you don't HAVE to, but you'll have to pry the lil suckers off)

 After freezing, melt up some chocolate. A few at a time (placing the rest back in the fridge or freezer), dip in the chocolate. Fully coat. Using a fork, remove from chocolate and tap off excess. Place on foil/parchment to dry. 

If you wish, throw on a few sprinkles, or swirl on some white chocolate.

AS SOON AS THEY ARE DRIED, EAT THEM.

Go on, you know you want to! 

Kidding (sort of).

 Store in an air tight container in the fridge. Should stay fresh for about 3 days.

So, once again, I thought I invented something, and once again, I was SO wrong. 

After a little Google consultation, I came to find that many people have made these long before me.

One day I WILL invent something. Darn Googledwellers beating me to everything!

In the meantime, enjoy these!

Tina



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{ Carrot Strawberries? }

Yeah, that's what I said.

Carrot. Strawberries.

Now, Dear Internets, let me tell you a story.

I'm sad.

You see, I thought I'd invented these! I was standing at the kitchen counter washing berries while contemplating if I was smarts enough to come up with a new Easter post, when WHAMO, idea.

I don't know if you know this, but strawberries have the little green leafies at the top. (That's the scientific name, look it up). Carrots? Well, by golly gosh darn, THEY have the little leafies at the top.

Hmmmmmm.... If I had some orange tinted chocolate, I'd be in bizzznezz.

Guess what! I did. Well, I had white chocolate and candy coloring, but folks, semantics.

I set to work, thinking, alas, my readers will think I'm SO clever!

They will oooooh and ahhhhhh.. and they will reply and email me, and share my blog, and Pin my things to Pinterest!

And my life will be changed....

By Carrot Berries!!!!!!!!!!!

YUS.

Ok, maybe I didn't think all that. Or maybe I did. You'll never know.

So, I berried away.

They are cute, yes. I am proud.

Clever Tina.

After finishing, I sit down to post, and think... I should consult the Google Machine.

Google says to me, "Bahahahaha... Tina, you LOSE! Someone smarter than you, prettier than you, skinnier than you, and all together better than you has already made these".

Google, I thought you were my friend, why are you so mean?

I found them in a few places, not many, but a few, this was the first Google return.

After I wiped my tears, I pulled up my big girl panties and soldiered on.

I realized, mine have sprinkles. Sprinkles always make things better, right?

I win.

So here we go.

These are very, very easy.

Make some up and stand back and wait for applause.

What, am I the only one that does that??

You can also have fun with just the white chocolate and sprinkles.

After all, isn't Easter the perfect time to dye berries?

No?

Package some of these babies up. Who wouldn't want this treat in their Easter Basket?

HOPPY EASTER!!!

(sorry, I'm lame like that)

Tina

Carrot Berries for Easter

You'll need:

Strawberries, washed and totally dry

Orange Candy Melts Or White Chocolate* tinted with Candy Coloring**

Orange sprinkles

I use white chocolate almond bark (found in most groceries)

**this must be specific for candy, like this from Wilton, regular food coloring will ruin the chocolate.

 Melt your chocolate in 30 second intervals. You may need to use a bit of oil or shortening to thin.

Dip your dried berries all the way up to the stem, add the sprinkles immediately, the chocolate will dry quickly.

Allow to fully dry.

Need more Easter ideas? Well, then I've got a treat for you!

Check out my friends at

The Ladies @ Crock Pot Ladies  
 who have whipped up Crock Pot Au Gratin Potatoes 

 Kristen @ Frugal Antics of a Harried Homemaker
who made Strawberry Rhubarb Pie In a Jar 

Ashley @ Kitchen Meets Girl
who created Coconut Caramel Pie in a Jar

Gotta love those pies in a jar!

And potatoes of ANY nature are my favorite thing in the worlds.

YUM, RIGHT?

and post up your own ideas below

If you link up, be sure to link back to myself & my co-hosts.

And follow me on Facebook, eh?

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