Leftover Candy Skillet Sugar Cookie

One of the hardest sales to resist, aside from nail polish, is clearance holiday candy! Who doesn't love festive candy? I mean there are some crazies out there who don't I guess, but most people do! Even some of the healthiest people I know can't resist candy once in a while. I made this skillet sugar cookie back when I happened upon an after Easter candy sale. Guess what today is? (Happy 4th by the way!) Guess what's on sale?! Patriotic candy!

After you recover from your holiday celebration, go get some clearance candy and make this! Regular candy can be used too of course, but festive is just more fun. 

Original recipe from Munchkin Munchies

Ingredients: 

• sugar cookie mix (I used the 17.5 ounce package and mixed it per package instructions)
• 1 cup M&M candies (If you shake in a few extra no one will mind.)
• 2 - 4 tablespoons colorful sprinkles

Directions:

Preheat oven to 350. Mix sugar cookie dough per package directions. Add M&Ms to the dough, saving out a few. Grease your cast iron skillet with coconut oil and a paper towel. Press cookie dough into skillet. Pour the sprinkles over the dough. Press in a the reserved M&Ms on the top of the dough. Bake for 12-18 minutes or until edges brown and center is golden. Cut into slices and enjoy! 

Eclair Cake

It's Sunday! I love Sundays. I love sunny Sundays. I love naps on sunny Sundays, preferably outside, preferably in a hammock. I love grocery stores on Sundays with all the people in their church clothes buying fried chicken. I love church on Sundays and the people at church on Sundays and the sense of hope at church on Sundays. I love spring sunny Sundays because there is no Sunday football. I love the intentional efforts of most people to rest on the last few moments of the weekend before work week on Sundays. Sundays are simple and cozy. I like them a lot.

In my later years of life, I've felt drawn to [theologically sound] church plant type churches, newer churches that are a bit more contemporary. I love contemporary worship music, small groups, the sense of Biblical community, and many of the things that contemporary churches do well. However in my earlier years, I grew up in a traditional small country church. Know what I miss about churches like that? Dinner on the Ground! If you didn't grow up in small country church world, Dinner on the Ground isn't actually on the ground at all. In my church, and most, it took place the fifth Sunday of every month, four in a year, one every quarter, and was usually followed by "5th Sundee Singin."

Dinner on the Ground is a church wide potluck on the church grounds, usually the fellowship hall. Everyone brings a dish and everyone eats. When I was growing up, there was always grocery store fried chicken, at least three different plates and versions of deviled eggs, gallons and gallons of sweet tea, too many casseroles to name, several pound cakes, and way too many other options to fill your styrofoam plate. This recipe reminds me of Dinner on the Ground. I never had it at Dinner on the Ground, but many offerings found on the dessert table are made in 9x13 casserole dishes. I can think of at least three my grandmother makes often to take to these church gatherings (Banana Split Cake, Chocolate Sin, Pineapple Delight). This recipe is simple, yummy, not a calorie killer, and totally Dinner on the Ground/potluck worthy! It's also made the night before, stress-free! 

For further funny explanation about the Southern tradition of Dinner on the Ground check out this post on the Stuff Southern People Like Blog. It's hilarious (and true)! 

Recipe slightly adapted from Chef in Training.

Ingredients:

• 2 small packages of sugar free french vanilla pudding
• 1 small package of sugar free cheese cake pudding
• 3 1/2 cups skim milk
• 12 oz (1 and 1/2 of 8 ounce packages) of fat free cool whip
• 2 packages of graham crackers

Frosting: 

• 6 tablespoons butter
• 6 tablespoons milk
• 6 tablespoons cocoa powder
• 1 cup powdered sugar

Directions: 

Blend milk and dry pudding mix for about 2 minutes. Fold in whipped topping. In a 9x13 glass pan, layer graham crackers to cover the bottom of the dish. You can break them to fit into odd spaces. Pour half of the pudding/whipped topping mixture on top and smooth out. Put another complete layer of graham crackers on top. Spread the remaining pudding over the crackers. Put the final layer of graham crackers on top with the bumpy side down (to ensure the frosting goes on smoothly). 

For the frosting, microwave the butter and milk just enough so that the butter is melted into the milk, it doesn't need to boil. Add cocoa powder and powdered sugar, stir together until smooth. This frosting will be somewhere between a frosting and a glaze, not thick but not completely liquid. Pour the frosting over the top of the graham crackers and smooth out with a rubber spatula or frosting spreader. Refrigerate overnight and serve! 

The graham crackers end up having the texture of thin layers of cake! It's totally no-bake, easy, and delish! Kid and adult friendly.

The Week Baking Took Over

I promise I haven't forgotten my vow to come back! I have the pictures taken and in folders ready to be edited for so many things! Crock Pot Apple BBQ Chicken, Make Ahead Breakfast Sandwiches, Peach Cobbler Trifle, Fake Fried Okra, Single Serving Blueberry Cobbler, Pumpkin Blondies, Pumpkin Fluff, THE BEST Chocolate Chip Cookies in the world, Pumpkin Bread Pudding & Homemade Caramel Sauce, and Philly Cheese steak Sloppy Joes. I even have some DIY project pictures and how to posts lined up (magnetic chalkboard memo boards with DIY chalkboard paint). I promise! I haven't forgotten. August 1st until about mid to late September is the busiest, most hectic, craziest time of my job/life EVER. In addition to nearly 4 weeks of training, school starting, students moving in, training and working out the kinks with RAs, and more, the non profit women's ministry team I am on has our big two day event in September every year.

Okay, okay. You get it. I've been busy. But I always make time for a meal plan even in the midst of business right? So why not last week. Well... in the name of baking, I boycotted cooking. I only ate frozen things. From last Sunday to this Sunday I baked Pumpkin Butterscotch Blondies, Cinnamon Roll Cupcakes, Mamaw's Strawberry Cake, Strawberry Cupcakes filled with White Chocolate Strawberry Ganache topped with Strawberry Cream Cheese Icing and adorned with candy pearls, AND 150 Strawberry White Chocolate Cake Truffles. Seriously.

The cake was devoured before I could take a picture, but it existed too! And though I'm not eating quite as healthy as I should, don't think I made all of these things for myself! The blondies were for a fall picnic with friends. The cinnamon roll cupcakes were part of a cheer up gift for an RA. The cake was for an RA's birthday. The strawberry cupcakes were part of teaching my best friend to make fancy cupcake, per her request. Let me interject to say, they were my most favorite cupcake ever! They had a vintage antique look. She iced them all! I was quite impressed with her first time icing skills which are already better than mine. I adorned them with pearls and it was fun! The never ending cake truffles are for my former social tribe (for non-MC folk - think sorority. Their big rush part (aka KT Coke Party) is tonight. Their colors are pink and silver so I made strawberry cake, white chocolate coating, pink drizzle, and silver gem sprinkles. Later today I will post a meal plan and then hopefully a few recipes posts this week!

Adding this picture just for fun and because seeing my Macy, her little sister Ellie, their parents, the ladies who I get to serve on Total Woman U with, and my Slidell church family was the highlight of my month and so good for my soul!

Dr. Pepper Ten Brownies

Weight Watcher's at home chefs and bakers have to be some of the most innovative people out there! Tips and tricks are passed down at every meeting. Shortcuts and substitutes can be found on any food blog that shares Weight Watcher recipes. Some of my favorite recipes are the SUPER easy ones. The mix this with a box of that and done ones! Lower in points and easier? Win win! 

Cake mix recipes mixed with cans of diet soda (or assorted cans of fruit) are all over the place. I haven't actually had a cake mix with soda that I like yet. (However, I do enjoy cake mixes mixed with pumpkin or pineapple.) But... when I saw this Diet Coke Brownies recipe, my interest was stirred. It helped that it came from a healthy eating blog that I trust. Craving chocolate probably helped a bit too. Needless to say, I found myself having to try out a version of these brownies. Dr. Pepper Ten is my all time favorite diet soda and I always have it. If I don't, I'm mad at someone for drinking the last one. I think it was the perfect diet soda for these easy peasy brownies. 

Ingredients: 

• 1 box of brownie mix
• 1 can of Dr. Pepper Ten (or diet soda of choice)

Directions: 

Stir brownie mix and soda together until smooth. Pour into a sprayed 9x13 pan. Bake at 350 for 30 - 40 minutes. Follow the package directions for cooking, but you may have to cook it a tad longer. Just rely on the tooth pick trick. 

Now... if you want to be good and very self controlled, you can (and should) stop there. However... Since we're not adding eggs or oil, why not add a little coconut shavings? I mean aren't they just so pretty and just in need of being the perfect topping for something? 

Since we're adding things, a few chocolate chips sprinkled on hot right out of the oven brownies are the inseparable best friend to coconut shavings. 

Then... the fat free sweet condensed milk just felt left out! He asked nicely to be drizzled atop. I just couldn't bring myself to tell him no. 

And that's how Dr. Pepper Ten Brownies became Coconut Dr. Pepper Ten Brownies.

The Weight Watcher's Recipe Builder was down tonight, so I couldn't add it the little extras. But word to the wise, make these for people! They are dangerously good and easy to snack on. Without the extras, according to the recipe I used as a base, they are 4 points each for 18 servings. Mine made 12 large servings or 24 small ones.

Perfectionism & Oatmeal Whoopie Pies

I have a confession...

I'm not perfect.

I'm just not. I try to be, even though I shouldn't try to be and in no way can I ever be. I struggle with perfectionism. It's true. 

I just want to say out loud that I'm not perfect. I also want to say that I'm not always okay with not being perfect, but I'm trying to be.

In case you didn't know, not every thing I cook comes out so well. It just doesn't. One time I tried to make a homemade angel food cake and it looked far more like a flat frisbee than a fluffy angel cloud. 

Sometimes I drink coffee in the afternoon and stay up too late (like right now as I write this at 1AM). Sometimes I forget to put an item in my budget and it messes up my money plans. I'm really bad at calling friends. I'm even worse at sending letters. I freak out a little when plans change. I leave shoes on the floor. I lock my keys in my car. I rarely iron my clothes. 

So I just want you to know, even though I probably come across as trying to look like I have it all together with my meal plans, color coded Google calendars, documents, labels and folders, hair accessories and organized cabinets and refrigerator, I don't. Fact - it's hard for me to admit that! 

I know you don't expect me to be perfect. But the beasts called perfectionism and the enemy tell me that you do, society does, the world does, Christians do, and the church does. I need to say that I know you'll still like me despite being not perfect and not having it all together. 

I know that I'm far more disappointed that I didn't post my meal plan on Sunday as promised than you are. However, I do promise it's coming. The meals are planned and tomorrow morning (probably when you will read this) I will make my grocery list and shop. I have no good reason other than lack of motivation for writing for not posting. 

Sometimes motivation is so free flowing. Other times it's just not. And sometimes it hits at random times in the wee hours of the morning. I'm encouraged. I'm reading a devotion book recommended by a dear friend called It's a Wonderful (Imperfect) Life. Tonight I read, 

"God isn't the one who pressures us. He wants us to delight in our life and work - whatever it is at this season. Satisfaction and enjoyment are God's gift to us."

Through church and this book God is tugging at my heart. Tugging for me to surrender, to yield, to release, to trust, and to allow him to change things in me. I'm not perfect. It won't happen overnight. But I'm encouraged and this burst of encouragement again reminded me of the gifts and desires God has given me. Cooking, baking, writing, and blogging to name a few. And thus... inspiration. :) Confessional inspiration? 

Of course, I can't leave you empty handed. I probably should post an imperfect recipe to go along with this post, but I'm not gonna lie. This recipe is pretty darn great. Can we call it imperfect because it could be healthier? We'll go with that. 

I really do cook healthy most days. I promise I do. Even when feeding small groups of people or people who I feed all the time, I do make "healthy" desserts and they never complain (like the healthy pineapple upside down cupcakes I'll post soon). But... every once in a while for a special event (or because I had a bad day or just because), I make a non-altered (or minimally altered) recipe. 

Monday night my apartment hosted a Dips & Dessert night for my current RAs and new RAs for next year. The current girls brought either a dip or a dessert. I made both. The dip was my go to, no biggie. The dessert however, total biggie. As in deal. Not size. They were actually quite small little bite sized pieces of heaven. 

Oatmeal Whoppie Pies

Recipe adapted from Pioneer Woman. 

Ingredients: 

For cookies: 

• 2 cups brown sugar
• 1/2 cup butter, softended
• 1/4 cup shortening
• 1 large egg
• 1/4 cup egg beaters
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 3 tablespoons boiling water
• 1 teaspoon baking soda
• 1 1/4 cups whole wheat flour
• 1 1/4 cups all purpose flour
• 2 cups quick oats

For filling:

• Marshmallow cream 

Directions: 

Preheat oven to 350 degrees.

Cream brown sugar, butter, and shortening. Add eggs and egg beaters. Mix. Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water. (I've never done this before, but the Pioneer Woman said to, so I did. I didn't notice a difference, but the cookies were good.) Add baking soda and water mixture to the bowl and mix. Add flours and oatmeal and mix well.

Scoop dough onto parchment-lined cookie sheets in rounded heaping teaspoons. Bake for 10 minutes. Remove from oven, transfer to a cooling rack, and let the cookies cool completely. 

Okay let's talk about filling. Do as she did and not as I did unless you want to be sticky and get an arm workout! She used pre-made marshmallow cream, which would have been MUCH easier. I had a bag of marshmallows I wanted to use, so I made a marshmallow cream by melting down the marshmallows and corn syrup over a double boiler. One of my coworker friends, Christine, said she liked it better that normal marshmallow cream, which she normally doesn't like. If you want to do it my way it's 1 bag of marshmallow to 6 tablespoons of light corn syrup. When I make these again, I'll probably actually make real homemade marshmallow cream from egg whites. 

If you use the pre-made stuff, just scoop on careful teaspoons full (I always type teaspoon fulls first - without fail). I tried scooping and ended up wearing far more of the filling than the cookies. I messily filled a gallon ziplock with the homemade marshmallow cream and piped a dollop on the cookies. 

Step Almost Done - Sandwich the cookies and the messy stuff. The End - EAT & ENJOY! And probably share. I lost count of how many this made, but over 30.