Oreo Muddy Buddies

Now I've tried almost every kind of muddy buddy, but I hadn't seen these yet...But oh boy am I glad I did. Oreo Muddy Buddies<3 The perfect kind of treat. I'm all for the regular ones and the Fun Fetti, but these definitely top them all. Please, I'm begging you, if you don't try any of the other recipes I have posted over the semester, try these! Everyone will love you too!

What you'll need:

5 ounces white chocolate chips
5 ounces milk chocolate chips
5 cups Chex Cereal
1 tsp shortening
Oreo cookies (8 for crushing and some for putting pieces throughout)
1 cup powdered sugar

What to do:

1. Divide the chex cereal into two bowl.  2 1/2 cups in each.  

2.  In a food processor crush 8 oreos until fine.  You can also crush in a gallon size bag with rolling pin.  

3.  In two gallon size bags, add 1/2 cup powdered sugar into each bag with 1/2 of the crushed oreos into each bag. (It was about 1/2 cup of crushed oreos.)  Set aside.

4.  Melt the white chocolate and milk chocolate in separate microwave safe bowls.   Melt 30 seconds at a time with 1/2 tsp shortening in each stirring after each 30 seconds until melted.  

5.  Once melted, stir in the chocolate into the separate bowls with Chex cereal until the Chex are coated well with the chocolate.

6.  Add the white chocolate and milk chocolate separately to the gallon sized bags with powdered sugar and crushed oreos and shake until they are coated.  Then add some extra crushed pieces to the mixture at the end.  Enjoy!

Mississippi Mud Cakes!

So with the last couple blogs being posted this semester here, I figured I'd go out with a bang and post some crazy delicious ideas. Well this one is definitely a winner. Mississippi Mud Cake. All I could think of when I found this recipe was when we were all 5 years old making mud pies out in the backyard when I thought it was cool to be dirty ahah. I hope you have as fun making these as I did!

What you'll need:

1 cup chopped pecans
1 cup butter4 ounces semisweet chocolate, chopped2 cups sugar1 1/2 cups all-purpose flour1/2 cup unsweetened cocoa4 large eggs1 teaspoon vanilla extract3/4 teaspoon salt1 (10.5-oz.) bag miniature marshmallows

What to do:

1. 1. Place pecans in a single layer on a baking sheet.

1. 2. Bake at 350° for 8 to 10 minutes or until toasted.

1. 3. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.

1. 4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased jelly-roll pan.

1. 5. Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.

Or:

1. Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter as directed. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use. Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.

Enjoy! And have as much fun as you did when you were a little kid playing in the mud puddles in the back yard!