Chocolate Chip Cookies

Making cookies with my Mom is a very fond memory from my childhood. We had so much fun baking together and these cookies just remind me of home. A couple of months ago my girls and I spent the weekend at my parent's house. There is just something so comforting about going me. The last time we spent the weekend we had a PJ party and my Mom made these chocolate chip cookies with my oldest daughter. It was so sweet to watch them bake together the way my Mom baked with me. My daughter loves being in the kitchen and I hope she will remember these times with her Gran. My youngest was also trying to get in on the baking fun. She was a good helper loading the dishes. :)

Not all chocolate cookies are created equal and this recipe my all-time favorite. The cookies are chewy, full of chocolate, buttery and they aren't flat. Seriously, I hate flat cookies. The butter is what makes these cookies amazing, so make sure you don't substitute it with margarine (BTW "margarine" is a swear word in my kitchen..). Also, these don't bake very long and when you take them out they will look under-cooked and slightly doughy, but after they are cooled they will be perfectly chewy. I hope you love these cookies.

This dough also makes a perfect base for other cookies. I love using this recipe and using white chocolate chips and pecans. You can also substitute milk chocolate chips for any other favorite baking chip that you like or have on-hand. I also like using the mini mint chocolate chips from Ghirardelli and adding a few drops of green food coloring to the dough to make green cookies for St. Patty's Day.

Here's what you need:

-1 C butter (2 sticks), room temperature

-1 C brown sugar
-3/4 C white sugar
-2 eggs (If doubling the batch use 3 eggs)
-1 tsp. pure vanilla extract (I usually double this)
-3 C all-purpose flour
-3/4 tsp. baking soda

-3/4 tsp. salt
-(1) 12 oz. bag milk chocolate chips
-1 C nuts, optional (I like walnut, pecans or chopped almonds)

1. Preheat oven to 350 degrees. Cream sugars, butter, eggs and vanilla in a large mixing bowl. Add dry ingredients and mix until well incorporated. Add chocolate chips and nuts and stir to combine.

2. Take 2 teaspoons and spoon cookies onto an ungreased cookie sheet. Bake for 10-12 minutes. Mine usually bake 11-12 minutes. The edges will start to look golden and the cookie will look like it's not baked enough. This is how it's suppose to look. **If baking from frozen dough, let the cookies thaw in the oven while it's preheating and then bake 2 minutes longer.

3. Take them out (no longer than 12 minutes) and let them rest on the cookie sheet for 5-8 minutes. Transfer to a cookie rack and allow to cool (if you can resist warm cookies).

These will keep in a cookie jar or an air-tight container for a week or so. Not that they have ever lasted that long at my house. I also like making a double batch and either freezing the baked cookies or the frozen scoops of dough for a quick treat when company comes over.

To make from frozen cookies: scoop dough out on to a baking sheet as if you were going to bake them, but put them in the freezer instead. Once scoops of dough are frozen, transfer them to a gallon Ziploc bag. I like to write the name of the cookie and the baking temperature and time amount right on the front. Then all you have to do is pop them onto a tray and bake.

You can also bake the entire batch of cookies and once the cookies are completely cooled, you can put them in an airtight, freezer-safe container with waxed paper separating the layers. Or I have placed 2 cookies in a sandwich bag and put several of those bags into a Ziploc bag for freezing. Any way works well, it's just personal preference.

Enjoy and happy baking!

Here's the printable recipe.

Biscoff Cookie Truffles

Biscoff Cookie Truffles
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Okay, so it's no secret that I love Biscoff Spread. Seriously, that stuff is amazing and addictive. I try and find reasons to use it when I bake because I completely love it. I recently won a case of (8) jars for free during a promotion on the Biscoff Facebook page, so it was fun to think of ways to incorporate it into some of my recipes. I'm usually very conservative in using it because it is kind of expensive, but I love this stuff. But I figured I could use a couple jars just to play around with. Check out some of the other recipes I've used with Biscoff Spread: Biscoff Bars and Biscoff Spiced Cream Frosting for the Butterscotch Spice Cupcakes.

Have you ever tried Oreo cookie truffles? They are one of my favorites. They were my inspiration behind this recipe. What could be better than Biscoff cookies mixed with Biscoff Spread and a little cream cheese and vanilla? Heaven.

I made these for a family party and they were a big hit. The texture is a little more oily than when you make Oreo truffles, so I discovered if you let the mixture sit an hour or so, it gets a little soft. Then make sure they are really chilled before dipping and it works much better. I also dipped these with white chocolate, but they would also taste great dipped in chocolate. I also love the combination of Biscoff and butterscotch, so I drizzled melted butterscotch chips on the top. You can customize it with whatever flavors you prefer.

Here's what you need:
Makes about 25 truffles

- (1) 8.8 oz pkg of Biscoff cookies,
-5 oz cream cheese, room temp
-1/2 C Biscoff Spread
-1 tsp. pure vanilla extract
-pinch of salt

Dipping:
-7 oz. white almond bark (found in the baking isle of most grocery stores)
-3 oz butterscotch chips, separated
- 1 tsp. coconut oil, melted

1. Take Biscoff cookies and put them in a food processor and pulse until they are a fine crumb. Put crumbs in a medium mixing bowl with cream cheese, spread, vanilla extract and a pinch of salt. Stir to combine and mix  until thoroughly incorporated.

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2. Take a tablespoon scoop and roll into balls. Place on a parchment-lined baking sheet. Place in the refrigerator or freezer for 30-45 minutes until completely chilled.

Biscoff Truffles
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3. While truffles are chilling, melt almond bark either in a chocolate melter, double boiler or for a few minutes in the microwave on 50% power, stirring every 15-30 seconds. You may need some extra coconut oil to thin it out if it's too thick for dipping. I prefer using the chocolate melters.

Mmmm. Chocolate.
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4. Once truffles are chilled, take a dipping utensil and dip truffles and place back on parchment paper. Continue dipping each truffle.

5. Once all truffles are dipped, place back in refrigerator and melt the remaining 2 oz. of butterscotch chips. Use some coconut oil to thin out chocolate so it's easier to drizzle. Drizzle butterscotch chocolate on top of each truffle. Chill truffles until ready to serve. You can also store them at room temperature in an airtight container.

Biscoffy Goodness
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Yummy cookie center
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Enjoy and Happy Baking!


Here's the printable recipe.

Oatmeal Cake with Coconut Frosting

Oatmeal Cake with Coconut Frosting
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We have a tradition in our family that the birthday person gets to choose their favorite dinner and favorite birthday cake for me to make. This year my husband chose my oatmeal cake with coconut frosting. This is a recipe that I grew up with that is one of my all-time favorites. It totally reminds me of home. I remember having it for my Dad's birthday. He's a sucker for this cake.

This cake is awesome. It's moist, dense, and reminds me of why I love brown sugar. It has a slightly caramel taste and the frosting totally compliments it. The frosting I could just eat by the spoonful. The vanilla extract makes the frosting rock and this cake isn't complete without it. I almost never make this frosting to go on German chocolate cake. It's always reserved for oatmeal cake. When I was little it was kinda tradition that we'd eat the leftover cake for breakfast the next morning. That's probably not the most healthful, but it's made with oatmeal so it completely justifies having seconds, right?

When I make this cake for a special occasion I like to do the double-layer round, but if you are in a hurry or just want a cake for a simple dessert, then a 9x13 works well. Sometimes we just make this cake for a treat and I almost always do it in a 9x13. But because it was my husband's birthday, I did the double-layer. The cake actually comes together in about an hour and a half for the double-layer, but a 9x13 takes less than an hour, so you can plan accordingly. I always make my frosting while the cake bakes and it saves a lot of time. If you do the double layer, you will want each cake to cool almost completely so that the layers don't break. I usually frost mine when it's slightly warm when you touch it because I'm a little impatient. The frosting is okay to be slightly warm also when you frost it. If doing it in a 9x13 pan, I usually let the cake cool for about 5 minutes and then I put the frosting on it and then let it cool completely before serving. This cake also tastes amazing after it sits a day. The frosting makes it even more moist.

Here's what you need:

-1 1/2 C oatmeal (I use rolled oats, but you can use quick oats if that's what you have)

-1 1/2 C boiling water

-1/2 C (one stick) butter 

-1 C brown sugar

-1 C white sugar 

-2 eggs

-1 tsp. pure vanilla extract (sometimes I double this)

-1 1/2 C all-purpose flour

-1/2 tsp. salt

-1 1/2 tsp. baking soda

Frosting (do a double batch for a double-layer cake):

-2/3 C evaporated milk

-2/3 C brown sugar

-2 egg yolks

-1/4 C real butter

-1 tsp. pure vanilla extract

-1 1/2 C sweetened flaked coconut

-1/2 C toasted pecans, coarsely chopped

1. Preheat oven to 375 degrees. Combine oatmeal and boiling water in a large mixing bowl and let it stand for 5 minutes. Add the butter, white and brown sugar, eggs, vanilla, salt and baking soda and mix with an electric mixer. Mix for about a minute until all ingredients are well incorporated. Add the flour and mix just until incorporated.

2. Grease and flour (2) 9 in. round pans. I usually grease with butter-flavored Crisco. I also trace the bottom of the pan on a piece of waxed paper and cut out a circle to put in the pan. This really helps the cake not to stick. Separate your batter evenly into both pans. If using a 9x13 pan, grease and flour and pour all batter into the pan.

3. Bake at 375 degrees for about 30-35 minutes. Do the toothpick test after 30 minutes and check. (Mine usually bakes for 33-35 minutes). Rotate your cake halfway through baking to ensure that it gets baked evenly. (You should do this for all baked goods.)

4. While cake is baking, make the frosting. Combine milk, sugar, egg yolks, and butter in a medium sauce pan. Stir over medium-high heat until it comes to a boil. Boil for a minute or 2 until the frosting begins to thicken. Remove from heat and stir in vanilla and coconut. Set aside.

5. For a double-layer cake: Remove pans from oven and allow to sit for 3-5 minutes. Take a knife and run it around the cake pans. Take a cloth and flip the cake onto your hand holding the cloth to remove from pan. It should come out easily. Remove the waxed paper from the bottom and transfer the cake to a wire rack for cooling. Repeat for the other cake. For a 9x13 cake: Remove pan from oven and allow to sit 3-5 minutes and then add frosting. Sprinkle with pecans

6. Double-layer cake: Once cakes are cooled completely, get your serving platter or cake stand. Take 3 strips of waxed paper and form a triangle on the platter. Place bottom layer on top of waxed paper strips. If the top isn't even, trim the top with a knife to make it even.

Place a big dollop of frosting on the first layer. Spread to the edges and then garnish with 1/2 C of toasted pecans. Add the next cake layer on top. Add a dollop of frosting and spread to edges. Continue frosting the cake all the way around to completely cover cake.

Once frosted sprinkle with remaining toasted pecans. Remove strips of waxed paper.

Let the cake cool completely and then serve. Enjoy and resist the temptation to eat the cake entirely to yourself. :)

Enjoy and Happy Baking!


Here's the printable recipe.

Homemade Vanilla Extract

Anyone that knows me knows that I love love LOVE vanilla. I love using vanilla extract and vanilla beans in baking. I think it adds the most wonderful flavor to cookies, cakes, frostings, puddings, etc. It is a sin to bake with margarine just as it is a sin to bake with imitation vanilla. Not only does imitation vanilla have man-made chemicals in it, but it tastes chemically, too. Homemade extract tastes amazing and it's not too expensive to make yourself. It also makes for cute gifts for birthdays, Christmas, etc. I think homemade vanilla also looks awesome, too. There's just something domestic looking about a cute jar with vanilla beans.

So here's a little bit about vanilla beans. Vanilla beans come in grades. Grade B and C are usually ones that are stiff, cracked or split. Grade A beans have a high moisture content and are greater than 6 inches in length. Grade A (also known as gourmet beans) also have the best vanilla flavor because of the moisture content and natural oils. It was hard to find grade A beans for a decent price, but then I found this awesome company, Beanilla. They sell many varities of  gourmet vanilla beans. I have purchased from them several times and their customer service is impeccable. They are such a great company.

The variety that I use the most in baking is Madagascar beans because they have the most versatile flavor. They taste rich and creamy with a slight buttery undertone. Once you get more accustomed to using vanilla beans and making extracts, you can move into the other varieties like Indonesian, Mexican and Tahitian beans. I also use vodka in my extract because it doesn't add any additional flavors. You can also use rum or brandy or any other 35% + proof alcohol. Rum is also nice as an extract base as it adds a yummy warmth to certain recipes. If you don't want to make your own extract, Costco's Kirkland brand of pure vanilla extract is delicious and it's reasonably priced compared to grocery stores. Just promise that you'll stop using imitation vanilla if it's in your kitchen. :)

I also got the cute glass jars from Beanilla and also from The Container Store. I love making my extract into 4 oz. bottles because they are the perfect size for gifting. You can also make one large bottle of extract, just make sure you use a 5:1 (5 beans to 1 C liquid) bean-to-alcohol ratio for optimal flavor and strength.

Here's what you need:
-8 oz vodka (I used Skyy because it was on sale)
-5 Madagascar vanilla beans, whole
-(2) 4 oz. glass bottle with a cork

1. Take a sharp knife and cut your vanilla bean in half length-wise leaving about 1/2 inch intact at the top. You can slice it completely in the middle or just break through the top layer. Do NOT scrape out the beans.

2. Place 2 1/2 vanilla beans in each glass jar and cover with vodka.


Extract just after pouring
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Left: Extract just poured, Right: Extract after 1 hr.
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3. Store in a cool dark place for 6-8 weeks. The longer it sits, the more intense the flavor. About every 2 weeks give each bottle a gentle shake.



Steeped for over 12 weeks. Yum!
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 4. Once vanilla is done steeping, use it as you normally would use extract in baking.The longer it steeps, the richer the color and flavor. Once your bottle is near empty, refill again with vodka and steep again for at least 6-8 weeks.  You can do this several times. You get get lots of uses out of the vanilla beans.

Add a cute tag and some bakers' twine and you have a darling homemade gift!

Homemade vanilla gifts.
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Once you feel that the vanilla isn't as strong then replace the vanilla beans. You can take the old vanilla beans, dry them off and add to a jar of sugar to make vanilla sugar.

Enjoy and Happy Baking!

Here's the printable recipe.

Pesto Quinoa Salad

Our family gathers once a quarter to celebrate birthdays in the extended family. We always do a potluck and I'm usually scrambling the day of to think of something awesome to take. This recipe totally happened by accident. I had a bunch of stuff in the fridge that needed to be used and I wasn't sure how this potpourri salad would turn out, but it rocked. This is a great salad because you can throw whatever fresh veg you have in your fridge and add it. Or you can customize it with your own favorite veg.

This salad is light, fresh and the lemon adds a wonderful brightness. It's very filling, so you can serve as a side dish or add more veggie to make a main dish. I love basil pesto and the lemon was a great compliment to it. I also used prepared basil pesto. My favorite place to buy it is in the refrigerated section at Costco or Sam's Club. It's really yummy and cheaper than making it yourself  if you don't grow your own basil. I  also served this chilled, but it would be delicious also served warm. I also love incorporating chia seeds into my salads. They look like little poppy seeds and they had a great crunch. Not to mention that they are packed full of protein and vitamins. They are so good for you. If you haven't tried fresh goat cheese, you are missing out. The texture is similar to cream cheese, but a little more crumbly like feta cheese. It's also tangy like cream cheese. I love using goat cheese because it's very flavorful and doesn't have as much fat as most other cheeses. Give it a try--I'm sure you'll enjoy it. I also buy goat cheese at Costco.

Here's what you need:

-2 C quinoa
-4 C water or vegetable broth
-1.5 C fresh sugar snap peas, coarsely broken into pieces
- (1) 15 oz. can chickpeas, rinsed and drained
-1/2 C kalamata olives, coarsely chopped
-3 green onions, sliced
-1/2 C dried cranberries
-1/2 C raw almonds, whole
-2 handful of fresh spinach leaves, separated
-1/4 C fresh parsley, finely chopped
-1 tsp. chia seeds, optional
-1/4 C goat cheese, crumbled (about 2-3 oz.)
-salt to taste

Dressing:

-1/2 C prepared basil pesto
-juice of 1 medium lemon
-2 TBS balsamic vinegar

Garnish:

-5 slices of lemon
-a few pieces of parsley

1. In a medium sauce pan take quinoa and water and bring to boil over medium-high heat. Boil uncovered for 15 min or until majority of liquid is gone. Remove from heat, add one handful of spinach and cover pan with lid. Fluff with fork after 5 minutes and stir in wilted spinach. Remove lid and set aside.

2. While quinoa is cooking, add peas, chickpeas, olives, cranberries, parsley and almonds to a large mixing bowl. Toss to mix.

3. In a separate bowl combine pesto, lemon juice and vinegar. Stir until well incorporated.

4. After quinoa is mainly cooled to room temp, add it to the mixing bowl with the other ingredients. Pour dressing over top and mix to ensure the dressing is well incorporated. Taste salad and add salt to taste. Refrigerate until ready to eat.

5. Once ready to serve, take remaining handful of spinach and spread over serving platter. Pile quinoa on top of spinach, sprinkle with chia seeds and crumbled goat cheese. Add a few pieces of parsley and add lemon slices to garnish.


Enjoy and Happy Cooking!

Here's the printable recipe.

Valentine's Giveaway Winners!!

Thanks SO much for all of you that entered the Valentine's Giveaway! That was a lot of fun! Sorry for the glitch of not being able to leave comments. This is my first "official" giveaway, so hopefully the next one will be easier. Thanks for your patience!

Alighty! Here are the winners using Random.org! Drum roll, please.........................................

Biscoff Winner: #29, Missy W.

White Chocolate Raspberry Fudge Winner: #19, Nikki

Vanilla Extract Winner: #4, Danielle

AND.... just because I love you guys even more, I'm giving away (2) more Biscoff Spreads!!

Drum roll.................. #7, Jenny P.  and #18, Tammie B!
Please contact me and I'll send out your prize. Thanks for entering and following along! Please feel free to leave me comments of what other things you'd like to see in future giveaways and suggestions for entering in the giveaways. 

*Winners have 24 hours to claim their prize. Otherwise another winner will be chosen. This giveaway was paid for by me and is not affiliated with Facebook or Biscoff.

Vanilla Bean Giveaway!

So I promised some vanilla beans when I got 100 "likes" on my FB page! Thanks to all of you, my page hit 100 "likes" tonight! Thanks for showing some love and following along. I really love cooking and baking and it's fun knowing people are reading. This has been a fun experience and it's been a fun hobby to pursue. And I can't tell you how much I LOVE vanilla beans in baking. And even more how much I love where I got them, an awesome company called Beanilla. They have a fantastic selection of gourmet vanilla beans for excellent prices AND their customer service is impeccable. If you need vanilla beans or extract-making supplies, check them out.

Thanks to all of those who "liked" my page, left comments on FB and the blog for the original contest from when my blog first started (you earned extra entries for that). You all are awesome. Be sure to follow along and share with your friends and family. The more the merrier. :)

Drum roll, please............................ The WINNER is #54, Susan Neal! Congratulations! You have 24 hours to claim your prize. Please contact me via here or Facebook and I'll send them out to you!

Winner,Winner, Chicken Dinner!
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Don't forget that the Valentine's Giveaway ends tonight at 10pm MST. Hurry fast! You have less than an hour to enter!

Vegetable Barley Soup with Quinoa



Vegetable Barley Soup with Quinoa
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Soup is one of my most favorite things in the Winter. I'm always looking for recipes that are filling, can be made into freezer meals, and that incorporate ingredients that I have on-hand. I was having a hard time finding a great vegetable barley soup recipe, so this is my creation. I hope you like it. It's pretty basic and if there are more veggies that you like, feel free to throw them in. This soup is great because you can use whatever you have on-hand.

I used beef broth for this recipe, but if you are vegetarian just substitute vegetable broth . This soup is very filling and flavorful. It's also thick like a stew, so if you want it more brothy, then cook your barley and quinoa completey and then throw it in at the end. If you are gluten intolerant then omit the barley and just double the quinoa. I love quinoa and I throw it in almost every soup I make. We don't eat a lot of meat, so we pair it with beans and vegetables and it's wonderful.

You can double this recipe and it freezes well so you make can extras for when you need a quick meal. I love having a stock of freezer soups because all you have to do is throw your plastic bag in some boiling water and within a few minutes you have a hot, delicious homemade meal. I'm tellin' ya, it's a time saver when you need a quick supper. And it's so much more healthful than eating out.

Here's what you need:

-3/4 C barley (I used hulled barley, but you can also use pearl barley)
-3/4 C quinoa
-3.5 C water, separated
-1 TBS coconut oil (or olive oil)
-1 large onion, chopped
-2 stalks celery, chopped
-5 cloves garlic, minced or pressed
-3 large carrots, sliced in circles
-4 C beef broth
-2 quarts of canned crushed tomatoes
-(1) 14.5 oz can corn (or about 1 C frozen)
-(1) 14.5 oz can sliced green beans (or about 1 C frozen)
-1/2 C frozen peas
-(1) 15oz can chickpeas, drained and rinsed
-1 TBS dried basil
-1 tsp. Worcestershire sauce
-1 tsp. dried dill weed
-1/2 tsp. black pepper
-1/4 tsp. curry powder
-1/4 tsp. paprika
-3 bay leaves

1. In a medium sauce pan, combine barley and 2 C water. Bring to a boil over medium-high heat, cover and reduce heat to medium. Simmer for about 20 minutes, or until tender and chewy.

2. In another medium sauce pan, combine quinoa and 1.5 C water. Bring to boil over medium-high heat, reduce heat to medium and simmer for 15 minutes. After 15 minutes, cover and remove from heat.

3. While barley and quinoa are cooking, get a large soup pot and heat coconut oil over medium-high heat. Add onions and saute for 2-3 minutes. Add celery and saute 1-2 minutes. Add garlic and saute until fragrant, about 1 minute. Add broth and crushed tomatoes and stir to combine. Add carrots, corn, peas, green beans, chickpeas, and all seasonings. Bring to boil and then reduce heat to medium-low and simmer until vegetables are tender, about 30-40 minutes. After about 15 minutes add barley to simmering soup. Add quinoa about 10 minutes before soup is done. If you prefer a more broth-like soup, add quinoa right before serving.

4. Remove bay leaves and garnish with some extra dill weed and fresh parsley.

Hearty and Delicious
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Here's the printable recipe.


Enjoy and Happy Cooking!

Valentine's Giveaway!

I LOVE Valentine's Day! It was always a fun holiday growing up. We always had a "Red" breakfast, my mom would leave us a Valentine goodie sack on our beds and the festivities at school were fun times. I loved that there was a day that people could feel so loved by friends and family. I love carrying on some of these same beloved tradtions to my children.

I have loved working on this blog and sharing things that I love and that are a part of me, with you. I hope that you have found things that have helped you feel a little more domestic and inspired you to make creations in the kitchen.

 I want to do a giveaway of some of the things that I love from the kitchen: vanilla extract, Biscoff Spread and fudge.

I will be giving away (1) full-sized jar of Biscoff Spread, (1) bottle of homemade vanilla extract (made with Madagascar beans from my favorite company, Beanilla), and 1 lb. of white chocolate raspberry fudge!

Here's how to enter:

1. "Like" Something Quite Domestic on Facebook!

2. "Share" my giveaway post on Facebook. Make sure to tell your friends and family to leave me a comment on Facebook or on this blog post of who referred them.

3. Tag "Something Quite Domestic" in a photo on Facebook of something you've made from the blog.

3. Become a Something Quite Domestic "follower" on the blog.

4. Follow me on Pinterest.

5. Re-pin a "Something Quite Domestic" recipe on Pinterest.

** Leave me a separate comment below for each step that you have done. Each one counts for an entry.**

You can also "share" the giveaway status post on FB and re-pin a "Something Quite Domestic" recipe on Pinterest for extra entries daily, just be sure to leave another comment each day for the ones you have done. You will also get extra entries for EACH person that tells me that you referred them. Good luck and don't forget to share with your families and friends. :)

The giveaway ends on Monday, February 11th at 10pm MST and comments for entries need to be posted by 10:01pm MST. (3) winners will be announced Tuesday, February 12th and will have 24 hrs to claim their prize. I will use Random.org to pick the winners. This giveaway is not affiliated with Facebook.

Red Velvet Cereal Treats

Red Velvet Cereal Treats
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I love Valentine's Day. I love making little treats that look festive and that taste great. My little girl loves cereal treats. Cereal treats are decent, but these are SO addictive. I could not stop eating them. Red Velvet anything is worth the calories. This recipe takes cereal treats to a whole new level. This was a super fun (and tasty) activity to do with her for the holidays. She had lots of fun using the cooking cutter and making the heart shapes. This will definitely make the cut of fun things to do together to celebrate Valentine's Day. I also LOVE doing my cereal treats in the microwave. It makes them come together quick and clean-up is a breeze. I don't even remember the last time I did cereal treats on the stove top. Give them a try in the microwave and I think you'll love it.

 

Here's what you need:

 

-6 TBS butter, plus a little extra for greasing your pan
-(1) lb. bag of mini marshmallows
-3/4 C Red Velvet cake mix
-3 drops of red food coloring, optional
-1 tsp. vanilla extract
-8 1/2 C chocolate rice cereal (i.e. Cocoa Pebbles, DynoBites, etc.)

Garnish:
-1/2 C white chocolate chips
- 1 tsp. coconut oil, melted
-1 drop cinnamon oil (about 1/16th tsp), optional


1. Butter a standard-sized baking sheet and set aside.

2. In a large microwave safe bowl (I use a large Tupperware bowl) melt 6 TBS of butter. Once butter is melted add vanilla and food coloring if desired. I think the food coloring adds the perfect color "punch" to this recipe. Stir together. Add marshmallows and coat with butter mixture. Add cake mix and stir to incorporate.

3. Microwave mixture on high for 1.5-2 minutes, stirring every 30 seconds. Once mixture is melted, add your cereal and stir to combine.

Melty marshmallow chocolatey goodness
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4. Pour mixture onto your baking sheet and press down with buttered hands.

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5. Once mixture is cooled, use a cookie cutter and cut out heart shapes. Take another baking sheet that is lined with parchment paper and place the hearts on top. **If you are in a hurry you can just skip this step and just cut into squares.

So cute for Valentine's Day
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6. Use a chocolate melter if you have one (it's like a mini crock-pot that melts chocolate and keeps it at a constant temperature). I have 2 of them and they are my favorite to use. I love that it keeps the chocolate at a constant temperature and I don't have to worry about using a double boiler or running the risk of my chocolate seizing in the microwave. If you can invest in one, I highly recommend it. It also works great for dipping chocolates. If you don't have one, then you can melt the chocolate in the microwave in 15-30 second intervals. It takes about 3-4 minutes and you want to make sure that you stir often. Once chocolate is melted, add coconut oil and cinnamon oil and stir to combine. I always thin out my chocolate with coconut oil. It makes it SO much easier to drizzle.

7. Drizzle white chocolate over cereal treats.

 

So yummy!
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Once the chocolate is set then they are ready for eating. You can put them in a cute, decorative bag and it's a perfect little gift for a friend or loved one for the holiday.

Squares or Hearts? Both are cute!
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Here's the printable recipe.

Enjoy and Happy Baking!

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