Thin Mint Cookie Muddy Buddies

Raise your hand if you are obsessed with Girl Scout cookies and eat way too many after you buy them.. that would be me! I am especially a huge fan of the Thin Mints and I like put them in the freezer or fridge to keep them cold.  It’s always so hard to say no to those sweet girls who are standing outside of the grocery store selling the cookies. Plus, you can only buy them during a certain time of year so I don’t really feel bad after-all for eating them! I had two boxes of thin mints laying around my kitchen and I didn’t want these cookies going to waste, duh. Muddy Buddies have been a long-time favorite treat of mine. There are so many different ways to flavor them but nothing beats the original. This combination is a great way to use up your leftover cookies.

Muddy Buddies + Thin Mints = a perfect combination

Thin Mint Muddy Buddies–St. Patty’s Day Edition

Thin Mint Muddy Buddies–St. Patty’s Day Edition

If you looooove Thin Mint cookies, you will love this twisted treat! *BEWARE--these are addicting!

Ingredients

Chocolate Thin Mint Flavor:

4 cups Rice Chex cereal

1 cup semi-sweet or milk chocolate chips

12 Thin Mint cookies, finely crushed

1/4 cup powdered sugar

Green Pieces:

4 cups Rice Chex cereal

1 cup white chocolate chips (or melts)

Green food dye to get them green, optional (use gel only)

3/4 cup powdered sugar

Extra Thin Mints; roughly chopped

Instructions

  1. For the Chocolate Thin Mint Cereal pieces: Place cereal in a large gallon size bag and set aside. In a small microwave proof bowl, melt chocolate and stir until smooth.
  2. Pour the melted chocolate over cereal in bag and gently stir with a spatula until coated, you can also shake the bag but I usually like to wait until my powdered sugar is added.
  3. Add finely crushed cookies and powdered sugar and shake.
  4. Pour covered cereal onto a cookie sheet and let cool.
  5. For the Green Cereal Pieces: Repeat steps 1-6. This time using white chocolate and add green coloring, about 5 drops of gel but use to your desire.
  6. Once both flavors are done, mix the two together and add sprinkle more Thin Mints on top for decoration!

You may also add mint extract for more of a minty flavor!

http://kathrynskitchenblog.com/2017/03/thin-mint-cookie-muddy-buddies/

Be sure to let your Muddy Buddy Mix cool so the chocolate and coatings set. This will make it more crunchy!

Cupcake Muddy Buddies

I loooooove Muddy Buddies and I love cupcakes, so why not combine the two? Muddy Buddies have always been a favorite of mine because its so easy to make, it’s delicious, and it reminds me of being in college when I wanted a sweet snack. It doesn’t get much easier by basically just throwing all of the ingredients in a large plastic bag, shake, and that’s it! These crispy bites resemble a sweet sprinkled vanilla cupcake and they are extremely addicting so beware!

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Cupcake Muddy Buddies

Cupcake Muddy Buddies

If you love sprinkled cupcakes just as much as I do, you will love these crunchy bites of sweetness!

Ingredients

6 cups of Rice Chex cereal

12 ounces of white chocolate candy melts

1 tsp butter extract

1 cup of french vanilla cake mix

1/4 cup powdered sugar

1/4 cup of sprinkles; use as much as desired 🙂

Instructions

  1. Pour cereal into a large gallon zip-lock bag. In a microwavable bag, melt chocolate and butter extract for 1 minute, then stir until melted.
  2. Pour melted chocolate into bag and shake until cereal is covered in chocolate mixture. Add sprinkles and shake.
  3. Add in cake mix and powdered sugar and shake until completely coated. Add more sprinkles if you would like! In my option, you can never have too many sprinkles in/on anything.
  4. Transfer covered muddy buddies into cookie sheet and discard the excess powder. *An easier way to discard powder is to place a cooling rack on the cookie sheet before placing muddy buddies on them. Enjoy!
http://kathrynskitchenblog.com/2016/05/cupcake-muddy-buddies/

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Circus Animal Cookie Blondies

So this recipe is a Pinterest inspiration. Once I came across this recipe, I knew I had to make it–especially because I used to love good old fashioned Circus Animal Cookies! Mostly because they were pink and had sprinkles, and always remind me of a childhood treat. Anyways, I used a basic butter cake recipe and added a ton of sprinkles, then topped it with Circus Animal Cookies.

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Circus Animal Blondies

Circus Animal Blondies

Imagine a buttery cake loaded with sprinkles, and then topped off with old fashioned Circus Animal Cookies! It's a one of a kind unique and tasty treat!

Ingredients

3/4 cup unsalted butter; room temperature

1 cup sugar

3 eggs

1 1/2 tsp vanilla extract

2 cups all-purpose flour

1/2 tsp salt

2 cups of Circus Animal cookies

1/2 cup sprinkles

Instructions

  1. Preheat oven to 325 degrees F. In a mixer, cream the butter and sugar until creamy and fluffy. Add eggs, one at a time until combined. Add vanilla extract and mix for another 30 seconds until mixture is smooth and combined.
  2. Add the flour and salt and mix until the dough starts to come together. It will be a thicker cake batter. Fold in the sprinkles until combined.
  3. Grease a 9 x 13 inch baking dish and pour batter evenly. Top with cookies and more sprinkles. (You may also add chop cookies to your batter as well).
  4. Bake for 30 minutes or until g0lden brown. Let cool on wire rack. Slice into square and serve. Enjoy!
http://kathrynskitchenblog.com/2016/01/circus-animal-blondies/

Caramel Apple Toffee Dip

Okay everyone, I am back! I apologize for the delays in the past few months..I moved and I have been busy with my [real job] so blogging and sharing recipes has been a bit difficult. BUT, I am back at it! 🙂

I am excited to post this delicious recipe I brought to my friend’s BBQ this summer (Sarah Mitchell), this recipe is especially for you). It is light and it is the easiest recipe to whip up in minutes. You can also serve it with fresh apples, pretzel, or Nilla wafers. I prefer sliced apples (green apples, because they are super tart) because the tarty-ness and sweet caramel and toffee make this the perfect combination. Just dip, scoop, and bite into perfection!

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Caramel Apple Toffee Dip

Caramel Apple Toffee Dip

This creamy and sweet dip is topped with tons of luscious caramel & crunchy bits of toffee!

Ingredients

8 ounces of cream cheese (I used reduced-fat)

8 ounces of cool whip

1/2 cup powdered sugar

16 ounces of Old Fashioned caramel dip

1 Cup Heath pieces/toffee bits

4 large Granny Smith apples; sliced thin

Nilla wafers (optional)

Instructions

  1. In a medium bowl, beat together the cream cheese, cool whip, and powdered sugar until fluffy. Spread mixture evenly onto a platter. Spread caramel sauce on top of cream cheese layer. Sprinkle the top generously with toffee bits. Serve with apple slices, and or Nilla Wafers. Enjoy!
http://kathrynskitchenblog.com/2015/12/caramel-apple-toffee-dip/

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Blueberry Almond Muffin Cake

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I love blueberry muffins. It’s healthy since it has blueberries in it right? We can pretend 🙂 This is like a giant muffin that comes with extra goodies! You can serve this as a breakfast treat or a dessert! The cake is light fluffy, and you will get fresh blueberries in every  bite!

Blueberry Almond Muffin Cake

Blueberry Almond Muffin Cake

​This is just like a delicious moist blueberry muffin, except this is a cake with a hint of almonds! The glaze gives this cake an extra cakeyyy texture with a crunchy sugar almond topping.

Ingredients

1 cup unsalted butter; salted (2 sticks)

2 cups sugar

3 large eggs

1 Tbsp almond extract

2 3/4 cup all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cup whole milk

Zest from 1 lemon

Juice from 1 lemon

1 lb of fresh blueberries

Frosted Glaze:

1 1/2 cup powdered sugar

3 Tbsp milk

1/2 tsp almond extract|

Cake Topping:

1/4-1/2 cup sliced almonds

2 Tbsp sugar|

Instructions

  1. Preheat oven to 325 degrees F. In a mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs and vanilla until combined.
  2. Slowly add in the flour, baking powder, baking soda, and salt to the wet mixute. Mix until everything is incorporated...Slowly add in the milk and beat mixture until it is smooth. Fold in the lemon zest, juice, and 1/2 of the blueberries.
  3. Pour the batter into a greasted bundt pan. Sprinkle the remaining blueberries on top (they will sink and make it look pretty, once cake is baked). Bake for 60-80 minutes or until top of cake is golden brown. You can also insert a toothpick to check to see if it is completely baked. Once cake is baked, wait 20-30 minutes before flipping over and transferring to a cooling rack.
  4. In the meantime while you are waiting for your cake to cool, you can make this simple light glaze. In a medium sized bowl, whisk together powdered sugar, milk, and almond extract. Whisk together until it is smooth and there are NO lumps. Once the cake is cooled, drizzle all of the glaze with a spoon. Immediately after, sprinkle cake with almonds and sugar. Enjoy!
http://kathrynskitchenblog.com/2015/04/blueberry-almond-muffin-cake/

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