Berry Love

June 10, 2015June 9, 2015 / Jodi / 19 Comments

I love berries! Blackberries, Raspberries, Strawberries, Blueberries. They are one of those foods that taste best to me in their purest form. Sure – it’s hard to pass up a Blackberry or Red Raspberry Pie… Homemade Strawberry Jam on fresh baked buttered bread……. Blueberries are devine on my breakfast cereal too…. But just popping berries in my mouth pretty much rocks my world.

If I want to make a nice fruit salad, I love berries the best. Mix them together, then make a simple “dressing” from just a smidge of brown sugar and a splash of balsamic vinegar. I know it sounds strange, but it really makes the flavors burst! Then top that with some fresh mint leaves and a sprinkling of lime zest – and ooooo laaa laaa!

Sometimes adding a simple, beautiful homemade shortcake biscuit and some whipped cream make berries even that much more special!

To make 8 shortcakes, I simply mix 2 cups flour, 1 Tbsp baking powder, 1/2 tsp salt and 1 stick (8 Tbsp cold butter, cubed) with a pastry blender until crumbly. I then add 2/3 cup half and half and form the dough (being careful not to overmix and make it tough). I then cut the dough into 8 biscuits, brush with a little more half and half on top and sprinkle with some raw sugar before baking at 400 degrees F for 12 minutes.

So that’s what hubby got for dessert last night.

Which is your favorite berry? What is your favorite way to eat them?

And I thought you might get a kick out of seeing a “behind the scenes” shot of my berry professional photo shoot set up early morning on the side porch.

Yep – that’s how I roll…

at life in between.

Cheers & Hugs,

Jodi

Chewy Butterscotch Toffee Cookies

June 2, 2015June 2, 2015 / Jodi / 26 Comments

BIG butterscotch flavor ROCKS this new cookie recipe I tried that is based on a suggestion a friend recently shared from Taste of Home.

These SUPER EASY chewy, buttery cookies are LOADED with butterscotch chips that just burst with flavor in every bite!

If you are looking for something new and different to take to a picnic, share with friends, dunk in milk, nosh on with a cup of coffee or satisfy your sweet tooth for a late night snack, whip these up in minutes and toss in a Ziploc bag in your freezer to have on hand. You will NOT regret.

Butterscotch Toffee Cookies

Servings: Approx. 3 dozen
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Ingredients:

2 eggs
1/2 cup canola oil
1 box Duncan Hines Butter Golden Cake Mix (or your favorite – the original recipe called for Butter Pecan Cake Mix)
1/2 cup all-purpose flour (I added this to original recipe as the consistency was too sticky to me, which resulted in flat, crispy cookies)
1 11 oz. bag Nestle Butterscotch Chips
1 8 oz. bag Health Bits’o Brickle Toffee Bits (the original recipe called for milk chocolate toffee bits, which would probably be awesome also)

Directions:

Preheat oven to 350°. In a large bowl, beat eggs and oil until blended. Add cake mix and flour and mix well. Fold in chips and toffee bits. Refrigerate dough for a couple hours or overnight. Roll into 1 inch balls and place 2 inches apart on a baking stone. Bake 10 minutes or until golden brown. Cool 1 minute before removing to wire racks.

I absolutely LOVED these cookies, so I am very glad I only made a small amount, or I might be tempted to eat all of them!

Very glad hubby loved them too, because they’ll be gone before I can even think about them too much!

Cheers & Hugs,
Jodi

(P.S. Thanks for passing on Karen!)

Sometimes Simple is the Sweetest

May 28, 2015May 27, 2015 / Jodi / 18 Comments

Did you ever notice how fancy and fussy doesn’t always equal most delicious?

Take birthday cake for example, I have spent hours and fortunes on fancy cakes with fondant decorations or “secret” expensive ingredients.

But, as I can attest from this past weekend’s Memorial Day/DIL Birthday cake, my family absolutely and totally went gaga over a simple Betty Crocker Supermoist Party Rainbow Chip Cake Mix baked in a 13×9 pan with white frosting and fresh fruit on top.

For the frosting, I mixed half a tub of Duncan Hines Fluffy White Frosting Mix and half of a large container of Cool Whip. Canned frosting alone is way too sweet. Cool Whip alone just doesn’t hit the mark. Together, though, they are a marriage made in heaven! AMAZING Frosting! Try it – I’ll bet you get raves!

And to really rock it out, a scoop of Birthday Party ice cream doesn’t hurt either! (Hagan Parlor Favorites makes a yummy Birthday Party flavor that has confetti chips and CHUNKS of birthday cake in the ice cream!)

Even those of you who don’t consider yourselves “Kitchenistas” can be Rock Stars with this easy combo!

Sometimes simple is the sweetest.

Cheers & Hugs,

Jodi

Fudgy Fresh Raspberry Chocolate Chip Brownies

May 4, 2015May 13, 2015 / Jodi / 27 Comments

Just when I thought my guys couldn’t like anything better than the Fresh Raspberry Chocolate Chip Cookies I made recently — – – TWICE! – – – meet Fudgy Fresh Raspberry Chocolate Chip Brownies!

Get ready to rumble friends!

Not only are these super easy – they are TOO DIE FOR!

My guys were practically fighting over the last one.

The kids were all coming over Saturday evening to watch the “big fight” (Mayweather / Pacquioa). I’ve never watched a fight in my life before Saturday, but I kinda got caught up into the hype as my guys talked about it. So when Mom and Dad offered to pay the Pay Per View fee, our house was the place to be. (Any excuse will do for me to have the kiddos here and have a chance to cook and visit with them!)

The weather was gorgeous this weekend, and I didn’t want to spend all day in the kitchen, but I certainly had to have some goodies just in case. I had a box of Ghiradelli Triple Chocolate Brownie mix in the pantry (is there any other kind – chocolate brownies with chocolate chips in them and a packet of chocolate syrup to assure there is enough chocolate?!). So I thought I would zip it up a bit (as if it isn’t zipped up enough – eh?)

But O.. M.. G…. throw in some fresh raspberries and a handful of white chocolate chips – and we are talking DESSERT HEAVEN!

And just like when I bake cookies, I always slightly UNDERbake my brownies so they are ooey and gooey and fudgy wonderful! This is barely a recipe, but I guarantee you will be a ROCK STAR if you make these for your family or take to a gathering.

Fudgy Fresh Red Raspberry Chocolate Chip Brownies

Servings: 16
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Ingredients:
1 Box Ghiradelli Triple Chocolate Brownie Mix (or YOUR favorite brownie mix)
1 pint fresh red raspberries
1/2 cup white chocolate chips

Directions:
Prepare brownies according to package directions, but after you pour the batter into your pan and before you put them in the oven, press 16 whole ripe fresh red raspberries into the batter and then broken up pieces of the remainder of the berries intermittently throughout the batter. Sprinkle the white chocolate chips on top. Bake until just down.

Take these to your next picnic, make for your hubby/wife/partner if you want to buy a new outfit, living room furniture or a new car, or make for your boyfriend/girlfriend if you are waiting for a proposal! 🙂

Cheers & Hugs,
Jodi

Jack & Coke Chocolate Cupcakes

April 25, 2015April 24, 2015 / Jodi / 29 Comments

Jack & Coke Cupcake

Imagine… moist chocolate cupcakes flavored with Coca-Cola… then filled with fudgy Jack Daniels whiskey flavored ganache… top that with sweet Jack Daniel’s flavored buttercream frosting… and add a gummy cola candy for good measure…

Jack & Coke Cupcakes

Yep – this is what I made last night for a special buddy we’ll be seeing today.

Jack & Coke Cupcakes

These Jack & Coke cupcakes are from a recipe I found a while back on stressbaking.com and modified a bit to my liking.

Jack & Coke Chocolate Cupcakes

Cupcakes:

1 12 oz can Coke (Not Diet Coke – you need the sugar in the original)
1 stick butter
1 cup unsweetened cocoa powder
1 cup sugar
1/2 cup packed brown sugar
2 cups all-purpose flour
1 tsp baking soda
1/2 teaspoon salt
2 eggs

Ganache Filling:

1/2 cup semi-sweet or dark chocolate chips
1/3 cup heavy cream
1 Tbsp butter
1 Tbsp Jack Daniels whiskey

Frosting:

6 cups powdered sugar
1 1/2 sticks butter
8 Tbsp Jack Daniels whiskey
2 tsp vanilla extract
18 gummy cola bottles (only if you want them to be extra cute)

Directions:

Preheat oven to 350 degrees, and line 18 cupcake cups with paper or aluminum liners.

Combine Coke and butter in a medium saucepan and bring to a simmer over medium heat. Add cocoa powder, sugar, brown sugar and whisk until sugars are dissolved and mixture is smooth. Set aside to cool for 15 minutes.

In a medium bowl, stir together flour, baking soda and salt. Set aside.

In a large bowl, lightly beat the eggs. Add cooled cocoa mixture. Stir to combine. Add flour mixture and stir until just combined.

Pour batter into cupcake liners to 3/4 cup full. Bake 15 mins. until a toothpick stuck in the center comes out clean. Transfer cupcakes to wire rack to cool completely.

While cupcakes are cooling, prepare ganache by melting chocolate chips, cream, butter and Jack Daniels in a small saucepan on low-medium heat. Stir until smooth. Remove from heat, and let cool completely (you can even stick in the freezer to quick cool it).

Cut the centers out of the cooled cupcakes with an apple corer, and pipe ganache into the holes in each cupcake.

Prepare frosting in electric mixer by combining butter, powdered sugar, vanilla and Jack Daniels. Pipe onto cupcakes as simple or fancy as you like and top with a gummy cola bottle to make it extra cute.

Enjoy! And remember don’t eat Jack & Coke Cupcakes and drive! 🙂

Cheers & Hugs,

Jodi

Thanks Leslie @ stressbaking.com for a great idea and recipe!

Old-Fashioned Homemade Butter Mints

April 21, 2015April 21, 2015 / Jodi / 22 Comments

I have always loved these soft smooth buttery mints. Not those hard so-called “party” mints that crack your teeth (and like Grandma sometimes had in her candy dish), but the butter mints in soft yellow or pastel shades that were often put out as “after dinner” mints at special occasions or for parties when I was growing up.

I had pinned a recipe for homemade butter mints some time ago on my Pinterest page, not knowing when I’d get around to making them, and/or deciding on an occasion to make them so I wouldn’t eat them ALL myself! Then a friend recently asked me about them for a special party she is working on, and it was the perfect opportunity to give the recipe a whirl.

And whirl I did indeed! Woohoo! Are these ever EASY peasy and even better than I remember.

Did your Grandma always have a candy dish full of these little treats at her house like mine?

Grandma kept hers in a special candy dish atop the server in her dining room.

I can still picture it vividly. It sat on the far left back corner of the server, and it was amber glass with a pointed dome lid on a pedestal. We always tried to carefully lift the lid when we were ~~sneaking~~ taking a piece so as not to “clink” the glass and make it ring throughout the entire house (at least that is what it felt like!) Because if you did happen to just tap it ever so lightly to make a tiny tingy noise, Grandma’s little dog, Felix, would come a running! Felix loved those mints, and you always had to throw him one if you wanted to prevent the entire house from knowing you were in the candy jar again!

My brother was often known for purposely rattling the jar just to get Felix all worked up. The poor little thing did practically have a heart attack when he heard that dish a ringing!

When I was trying to describe the candy dish, I thought I’d google it using the descriptive words I came up with, and to my surprise, I found what I believe would be the EXACT match (at least as far as my memory serves)! It is actually for sale on Etsy. I saw several. I guess they are considered somewhat prized antiques at this point. I’m kinda tempted to get it, but I think I’ll just keep the memory.

Here is the recipe I found on Barefeet in the Kitchen. (Mary even made a cocoa mint version if you want to check that out too, and her recipe is slightly adapted from Averie Cooks)

Homemade Old-Fashioned Butter Mints

Servings: Approx. 200 mints or 3 cups
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Ingredients:

1/4 cup softened butter
1/4 tsp salt
1/3 cup sweetened condensed milk
3 1/4 – 3 1/2 cups powdered sugar
1/2 teaspoon peppermint extract
Optional: Food coloring for the desired shade you would like

Using an electric stand mixer, combine the soft butter and salt, and beat to combine. Add the condensed milk and beat again to combine. Add the powdered sugar one cup at a time, beating to combine thoroughly. Add the peppermint extract and food coloring if you are adding. The dough will be mostly crumbs, but should stick together when squeezed into a ball. If it is sticky, add a little more powdered sugar.

Remove the dough from the mixer and pull off golf ball size pieces. Roll each ball with the palm of your hand into a long skinny log about 1/2″ in diameter – just as if you were making a snake with play dough. Slice the strips into tiny mint-size pieces. A pizza cutter works great for this, and you can cut several strips at a time quick and easily.

Spread the soft pieces across a baking sheet and allow them to sit at room temperature overnight. You could speed up the process and put them in the refrigerator uncovered. When they have hardened enough to store, transfer the mints to an airtight container. Enjoy!

Cheers & Hugs,

Jodi

Fresh Raspberry Chocolate Chip Cookies

April 14, 2015April 15, 2015 / Jodi / 36 Comments

O – M – G ! Fresh raspberries meet freshly baked homemade chocolate chip cookies – Can you even imagine the yumminess?!?!

I was a little skeptical about trying this, but I wanted to do something a little different…

something a little extra special…

You see I have a very special house guest arriving tonight. My sweet McSister, Kelly.

And what kind of hostess would I be if I had no fresh cookies on hand??!! (And besides – last week’s batch of chewy oatmeal raisin cookies has vanished, so we needed a fresh stash for my hungry guys.) 🙂

All I did was take my standard chocolate chip cookies recipe and fold in some fresh raspberries.

In order to avoid making a big pink, smooshy mess of the dough, I simply added a fresh raspberry to each ball of cookie dough as I formed it assuring that some of the berry remained in tact and the rest spread around to flavor more of the cookie.

If you love red raspberries, you are going to go crazy for these!

I hope my McSis likes them.

In case you are wondering why Kelly is so special…

Well – besides being an incredibly amazing woman, hospice advocate, and the best dirty martini maker east of the Mississippi, Kelly saved my life…

At least that’s the way I see it.

Several years ago, I was on a business trip to our Northeast PA office in Wilkes-Barre, PA. It was a newly acquired entity to our business, and I didn’t know many of our new employees. I don’t remember a lot of the details of the trip, with the exception of one biggie – the town decided to flood during my trip.

It was scary! People were being evacuated, businesses were closed, and I was very anxious to get home.

Problem was – every road that led back home was flooded – even the major interstate. Try as I might to drive home, I kept getting turned around and blocked by rushing water.

Giving up, I found the first hotel in the town I was in when I got stuck, but alas no room at the inn… At every place I tried….

Kelly was one person in this area that I had talked to at least a couple of times. I had her number in my cell phone, and I called her, practically in tears, seeking direction.

Kelly calmly informed me that she lived on “high ground” near the Pocono Mountains, and didn’t even hesitate to guide me, road by road, turn by turn, to her home, welcome me in with a hug as if we’d been friends for life, provide me with a soft, warm bed, some simple delicious food, and the best dang dirty martinis I have ever ever ever had (and I’ve had my share!)

Another co-worker had been evacuated from her home, so Kelly invited her to join our “party.”

That night, three ladies – all with last names that start with Mc – became “sisters.”

We laughed, we cried, we drank, we ate, we hugged, and we formed a bond that I will never ever ever forget.

My sweet Kelly has moved away from that area to a warm southern climate where her hubby got a new job, but she is still a valuable member of our company’s hospice team and a lifelong friend. So when she informed me she was heading to Mars to visit our HQ office, there was no questions where she would be staying. Her room is waiting. Cookies are baked. Olives are ready to be stuffed with blue cheese to float in martinis.

And my hubby will finally get to meet my McSister, Kelly.

Love you buddy!

Fresh Raspberry Chocolate Chip Cookies

Servings: 5-6 dozen
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Ingredients:

4 sticks butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
4 eggs
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
3 cups Nestle Semi-Sweet Chocolate Chunks (1 1/2 bags)
2 cups fresh red raspberries

Directions:

With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.

Fold in chocolate chunks. Refrigerate dough for at least 2 hours or up to 2 days.

When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter. Make an indentation with your thumb and place a fresh raspberry in the indentation. Squeeze together, shape and flatten slightly. Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 2-3 minutes, then remove to cooling rack to cool completely.

To make eating these even more special, enjoy with a nice glass of Port wine. Oooooo Laaaa Laaa!

Cheers & Hugs,
Jodi

Chewy Oatmeal Raisin Cookies

April 11, 2015April 10, 2015 / Jodi / 11 Comments

Oatmeal cookies are one of my hubby’s faves, and I was surprised to notice I had not posted my recipe here yet.

When I make oatmeal cookies, I like to make them ginormous – – – typically about 3 inches in diameter.

It just seems to be the right way to make them…. Do you think I subconsciously consider them healthier in the cookie category? There are oats. There is fruit. Sometimes there are nuts…. (no worries about that little ole’ bit of butter and sugar!) 😉

I also tend to flatten them a bit before baking, which I do not do with my chocolate chips and others. I think because they are so full of HEALTHY oats, they don’t tend to spread and flatten as much on their own.

To me, the best oatmeal cookies are not puffy or fluffy, but crispy on the outside edges and chewy on the inside.

I change up the fruit or nuts for however the wind is blowing for me that day, so sometimes I add just golden raisins (which I always buy over the standard “brown” ones), other times I use raisins and dried cranberries (like this time). Sometimes I add chopped walnuts… and sometimes not. I’ve been known to add dried cherries or dried blueberries (and even candy orange slices once!).

So for you oatmeal cookies lovers, here’s my favorite tweaked from the Quaker Oats canister lid called “Vanishing Oatmeal Raisin Cookies:”

Chewy Oatmeal Raisin Cookies

Servings: 2 dozen ginormous or 4 dozen regular sized cookies
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Ingredients:

14 Tbsp softened butter
3/4 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 1/2 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups uncooked oats
1 cup golden raisins (or fruit/nuts of your choice)

With electric mixer, beat butter and sugars until creamy. Add eggs and vanilla and beat for two more minutes. Add dry ingredients and mix well. Add oats and raisins and mix well.

Refrigerate for at least 2 hours or up to 2 days.

When ready to bake, preheat oven to 350 degrees F.

Roll dough into large 2 inch balls (or smaller 1 inch if you prefer), place on baking stone, and flatten with the palm of your hand.

Bake 8 minutes for small, 10 minutes for large.

Jodi’s Best Cookie Baking Tips: Electric oven provides most even, consistent baking. I always bake on stones as opposed to aluminum or glass or metal. I always refrigerate my cookie dough for several hours before baking. I always under bake as the cookies continue to cook slightly while cooling on the baking stone for 2-3 minutes before removing to cooling rack. Cookies freeze well if stored in airtight freezer bags after completely cooled.

Enjoy!

Cheers & Hugs,
Jodi

Cadbury Mini Egg Blondie Bars

March 26, 2015March 25, 2015 / Jodi / 14 Comments

I’ve been randomly buying Easter candy to play with in baking (don’t you?!?) and couldn’t resist picking up a huge bag of Cadbury Mini Eggs just knowing they would be great in something (because they ARE great – right?!).

And according to one of my guests last night, these Cadbury Mini Egg Blondies are her new favorite. (Thanks sweet Katie!)

When perusing for ideas, I came across this recipe by Bakeaholic Mama.

And since the recipe only made an 8×8 pan, I obviously doubled it! But then realized (after I began cutting them…) that doubling an 8×8 recipe in a 13×9 pan makes for some pretty thick blondies! (Next time I would do in a bar pan if doubling.)

Since they were extra thick, I just cut them in smaller pieces.

Below is the single recipe. Double it if you dare! And if you don’t like blondies (boo to you!), these little mini eggs would taste great in a batch of brownies too!

Cadbury Mini Egg Blondies

Servings: 16
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Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups Cadbury Mini Eggs

Directions:

Combine flour, baking soda and salt in a medium bowl and set aside.

Cream melted butter with sugars using electric mixer. Add vanilla and eggs, and beat until light and fluffy.

Slowly add in flour mixture until incorporated.

Fold in Mini Eggs.

Spread batter into a greased 8×8 or 9×9 baking dish.

Bake at 325 for about 40 minutes or until a tooth pick is inserted in the center and comes out clean.

Let the bars cool for 30 minutes before slicing.

Recipe from Bakeaholicmama.com

ENJOY!

Cheers & Hugs,
Jodi

Chocolate Pretzel Shamrock Pops

March 15, 2015March 14, 2015 / Jodi / 19 Comments

It will soon be St. Patrick’s Day, and I couldn’t let it pass without making a fun treat. These Chocolate Pretzel Shamrock Pops are about as easy and cute as it comes. I simply placed three mini pretzels and a cookie pop stick on a piece of parchment paper, spooned about a teaspoon of melted chocolate in the center, and placed a green Mint Dark Chocolate M&M in the center. Let it cool/dry for about 5-10 minutes, and voila – a fun St. Patrick’s day treat.

I originally saw a photo of what I thought was the same thing here created by Amy @ MomAdvice. (Amy has an awesome blog, Pinterest boards, and Instagram BTW!) But then I realized, after actually going back to find the post to give credit, that Amy actually used Rolo candies in the center of hers! How yummy does that sound?! SCORE! And it would have been even EASIER!

I should have read it first, but these became my version, and they are yummy and festive!

When I ran out of sticks, and knowing my daughter-in-law was coming over and how much she loves white chocolate, I made a small batch of pretzels without a stick, but with a dot of white chocolate and an M&M.

Here’s my recipe (if you can even call this a recipe!) for this simple, festive treat:

Chocolate Pretzel Shamrock Pops

Servings: 20
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Ingredients:
1 Bag Mini Pretzel Twists
1 Bag Mint Dark Chocolate M&M’s (you could also just use green plan M&Ms or any other favorite flavor)
6-8 oz. Melting Chocolate (whatever is your favorite)
20 Cookie Pop Sticks
Parchment Paper

Directions:
Lay down 3 pretzels in the shape of a shamrock and cookie pop stick on parchment paper.
Repeat with as many as you have.
Melt chocolate in small bowl in microwave for 1 minute at 50% power, stir. Continue at 30 second intervals until completely melted.
Using a teaspoon, place a spoonful of chocolate in the center of the pretzel “shamrock.”
Push together gently if it pushes apart when you spoon the chocolate on top.
Place an M&M in the center.
Let cool/dry for 5-10 minutes.
ENJOY! (And P.S. – you will have plenty of leftover M&M’s and pretzels to munch on too!)

jodi mckinney @lifeinbetween.me

Wishing you the luck of the Irish this week!

Cheers & Hugs,
Jodi

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the creative life in between

cherishing the moments and exploring my passion for creativity… through art, photography, food, and writing

Baking

Berry Love

Chewy Butterscotch Toffee Cookies

Butterscotch Toffee Cookies

Ingredients:

Directions:

Sometimes Simple is the Sweetest

Fudgy Fresh Raspberry Chocolate Chip Brownies

Fudgy Fresh Red Raspberry Chocolate Chip Brownies

Jack & Coke Chocolate Cupcakes

Jack & Coke Chocolate Cupcakes

Old-Fashioned Homemade Butter Mints

Homemade Old-Fashioned Butter Mints

Fresh Raspberry Chocolate Chip Cookies

Fresh Raspberry Chocolate Chip Cookies

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies

Cadbury Mini Egg Blondie Bars

Cadbury Mini Egg Blondies

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Butterscotch Toffee Cookies

Ingredients:

Directions:

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Fudgy Fresh Red Raspberry Chocolate Chip Brownies

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Jack & Coke Chocolate Cupcakes

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Homemade Old-Fashioned Butter Mints

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Fresh Raspberry Chocolate Chip Cookies

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Chewy Oatmeal Raisin Cookies

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Cadbury Mini Egg Blondies

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Chocolate Pretzel Shamrock Pops

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