Pumpkin Chocolate Chip Bars (Cake)

Tried a new recipe this weekend. We were thinking pumpkin cookie bars, but this is really a cake.

We used white chocolate chips instead of semi sweet and it turned out great. It has a really nice pumpkin spice flavor. I didn't have pumpkin pie spice so I used 1.5 tsp cinnamon, .5 tsp nutmeg, .5 tsp ginger, and .5 tsp cloves instead.

Here's the link to the recipe: http://www.twopeasandtheirpod.com/pumpkin-chocolate-chip-bars/

No-Bake Cheesecakes

My favorite cheesecake is a no-bake cheesecake. There are two ways I have done it, and both are listed here.

The sweetened condensed milk version is really rich, while the cream version has a much lighter flavor. Both need some fridge time to set up and are best sliced and served straight out of the fridge because they soften quickly at room temperature.

For the graham cracker crust, I use 1 sleeve (10) crackers and 6 tablespoons butter (like this recipe only without the sugar).

Brownie in a Mug

Haven't tried this, but it's intriguing!

http://www.food.com/recipe/microwave-chocolate-mug-brownie-349246

Chocolate Dipped Pretzels

There are two ways I have dipped pretzels: with almond bark and with chocolate chips. I like both ways. The almond bark is a little less fussy, but you have more options with the chips (dark chocolate, even peanut butter or butterscotch chips). Also, I prefer the double boiler method over the microwave method because the chocolate stays on the heat.

Baking chips or almond bark of choice

Vegetable oil (if you are using chips)

Pretzels

Set a small saucepan about half full of water on the stove to heat. Set a heatproof bowl on top of the pan (the bottom of the bowl should be above the water). Put chocolate in the bowl. Stir occasionally as it starts to melt. If using chips, add a little bit of vegetable oil to thin it down (about 1 tsp per bag of chips). White chocolate can be tinted with food coloring for pretty colors.

Line a baking sheet with wax paper and set aside. Dip pretzels in chocolate and place on baking sheet to cool. Almond bark tends to set up fast at room temperature while chocolate chips need some fridge time to harden quickly.

Note that we aren't concerned with how the pretzels look at the end (flat spots on the bottom, etc.) -- it's the taste that matters :)

White Chocolate Popcorn

My sister-in-law Dawnie makes this every year for the 4th of July. I had no idea it was so easy until this year!

popcorn (Dawnie uses theater butter microwave popcorn)

white almond bark

Pop popcorn and lay out in a single layer on wax paper or parchment paper. Remove as many unpopped kernels as possible. Melt chocolate in the microwave and drizzle over popcorn. Allow chocolate to harden.

Not sure of the proportions to use here -- I would guess one square of almond bark to a bag of popcorn.

Cookies and Cream Fudge

It's amazing - white chocolate and oreos all on one beautiful bite. Recipe is here.

Tips:
skip the sugar (it's super sweet without)
we used mini marshmallows instead of marshmallow cream (about 2 heaping cups for this recipe)
it may set up in an hour or two, but it is much better after chilling overnight
half a recipe made plenty for our family

Grape Salad

From my sister's sister-in-law Becky Hicken

1 bar cream cheese
16 oz sour cream
1/2 c white sugar
1 tsp vanilla

4 lb grapes (2 bags)

1 c brown sugar
1/2 c chopped almonds

Using an electric mixer, combine cream cheese and sour cream. Beat in sugar and vanilla until blended. Take grapes off stems and wash and dry. Fold grapes into cream cheese mixture and spread in a 9x13 pan. Whisk brown sugar and almonds together and sprinkle over the grape-cream cheese mixture.

At this point, either serve right away or refrigerate for at least a few hours until it is chilled through and the sugar has carmelized. (The common opinion is cold is better!) This is really a rich dish, and the 9x13 size feeds 10-12 generously. Leftovers will keep in the fridge for a few days.