The Chubby Hubbies

Photo Credit: Smells Like Home

  Photo Credit: Pretty Kitten’s Kitchen

I first came across a “chubby hubby” last week while looking around the Smells Like Home blog of Tara, she calls it an         I heart my Chunky Hubby Cupcake. I was amazed and surprised and couldn’t wait to try the recipe. I am happy to say that by my further surprise  today while perusing pinterest, I found Kristyn of Pretty Kitten’s Kitchen’s Chubby Hubby Bars! I am having a serious chocolate, peanut butter, caramel withdrawal!

I was going to wait until I tried the cupcake recipe to post about it, but now that I have found the bar as well, I couldn’t wait to share the chubby deliciousness.

Review to be posted very soon 😉

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Caramel Apple Bites

This is a genius idea. What a great way to make a usually messy snack into a wonderful, party friendly finger food! These Caramel Apple Bites are so cute and I can think of so many possibilities, including candy, chocolate, nuts, pretzels, you name it. Wouldn’t some Hot Fudge Sauce drizzled over these be yummy?

Cinnamon Bun Popcorn

It seems like mixing salty and sweet to make a delicious treat is a new trend and adding sweets to your popcorn is no exception. When I think of popcorn, I usually think of drippy butter and lots of salt along with a great movie. Our Best Bites has taken popcorn to a whole new level with their recipe for Cinnamon Bun Popcorn, where cinnamon & caramel meet pecans & white chocolate.

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Banana Caramel Cream Dessert

Ingredients~
Vanilla Pastry Cream (recipe below)
Bananas (I used two bananas for 6 small dessert servings)
Good quality caramel sauce, or dulce de leche.
Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar)
Graham Cracker crumble (recipe below)
Vanilla Pastry Cream
2/3 cup sugar (can be reduced to 1/2 cup if you prefer desserts less sweet)
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
2 eggs
2 Tablespoons butter
1 Tablespoon vanilla extract (or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste)
Directions:
In a medium bowl,  beat eggs with a fork to combine.  Set aside.
Mix sugar, cornstarch and salt in a medium saucepan.  Gradually pour in milk, while whisking, to make a smooth mixture.  Cook over medium heat, stirring almost constantly, until the mixture thickens and boils.  Continue to cook and stir one minute.
Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well.  Pour warmed egg mixture into the pan with the rest of the hot milk mixture.  Return to a slow boil, and cook one minute, stirring constantly.
Remove from heat and stir in butter and vanilla.  Set aside to cool.  When the pan has cooled, place in the refrigerator to fully cool.  If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming.
Graham Cracker Crumble
1 1/2 cups graham cracker crumbs (about 10 full sized crackers)
1/3 cup butter, melted
1 Tablespoon sugar
Directions:
Crush crackers in a large ziplock type bag.  Pour crumbs, sugar and melted butter into a bowl and , stir until fully combined.  Pour into a 9″x13″ casserole dish and press into a even layer.  Bake at 350*F for 10-12 minutes, until light brown.  Allow to cool.
Dessert assembly~
(pictured below as well)
1.  Spoon about 2 tablespoons graham cracker crumble into individual serving dishes.  Use a small glass to press the crumble into a firm layer (as pictured below).
2.  Add a layer of pastry cream into each dish.  For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag.
3.  Add a few slices of banana.
4.  Top bananas with a layer of whipped cream.
5.  Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche into a small ziplock bag and snip off the end for easy application).
Repeat layers 2-5
Serve immediately or refrigerate up to 3 hours.  Top with a slice of fresh banana just before serving.
Note:  I used 6 small dessert dishes.   If you make 6 desserts, you will have pastry cream and graham cracker crumble left over.  If you want to make more desserts, or one large trifle dish, you will have enough pastry cream and graham cracker crumble for 10-12 individual desserts.  For a large trifle, or more than 6 individual desserts I would double the amount of whipped cream listed above.
I absolutely love bananas and I cannot wait to try this recipe from Glorius Treats. Glorius Indeed!

Homemade Samoas (a.k.a. Caramel De-Lites)

For The Cookie:

1 Cup Butter, Softened

1/2 Cup Sugar

2 Cups All Purpose Flour

1/4 Tsp Baking Powder

1/2 Tsp Salt

1/2 Tsp Vanilla Extract

Up to 2 Tbsp Milk

Cookie Directions:

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

For The Topping:

3 Cups Shredded Coconut

12 Oz Chewy Caramels

1/4 Tsp Salt

3 Tbsp Milk

8 Oz Dark or Semi Sweet Chocolate (Chocolate Chips will work fine)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it.

A great big thank you to Nicole at Baking Bites for coming up with this recipe. They look delicious!

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