Tagalong Cookie Bars

For the last couple of weeks, the hubs has been studying hard for his CPCU designation…meaning I have to find ways to entertain myself since he has been shut away in the office.

Luckily enough, it’s also that time of the year…you know, when Girl Scout Cookies are being delivered.  I made these Thin Mint Gooey Cake bars last week. Now it’s time to conquer my second favorite Girl Scout cookie…tagalongs!

I’m using this recipe from Jasey’s Crazy Day. The one complaint I have about this recipe is how many steps there are...but that is also why I chose this recipe-it kept me entertained all night!

Here’s what you need:

Shortbread Layer

1-½ cups flour

½ cup powdered sugar

2 sticks butter

Brownie Layer

1 box brownie mix + ingredients indicated on box

¼ cup hot fudge topping (the brownie mix I used had hot fudge included so I skipped this step)

Peanut butter Layer

2 sticks butter, softened

½ cup creamy peanut butter

1-¾ cups powdered sugar

½ teaspoon vanilla

Chocolate Gaze

2 cups chocolate chips

1 stick butter

Note this recipe calls for a LOT of butter…so if you have, you know, a wedding coming up…take this into work like I am!

Mix up the shortbread layer first and bake at 350 in a 9x13 pan until golden.

Pour brownie mix over shortbread layer and bake until done. Stick pan in the freezer while you mix the peanut butter layer.

Once brownies are completely cooled, top with peanut butter layer. Again, stick the pan in the freezer while melting the chocolate glaze. It is important to do this otherwise the layers will melt together!

Pour chocolate glaze over peanut butter layer and stick in the fridge for a few minutes so the chocolate solidifies.

Then EAT!!

Common Sense

Cookies & Cream Angel Food Cake

Ok this is seriously one of the quickest and easiest desserts to make. I especially prefer to make this in the summer/spring because it’s so light.

Here’s what you need:

• 1 store-bought angel food cake
• Crushed Oreos (I only used a few)
• 1 package cookies & cream pudding
• Cool Whip

Note: I usually use low-fat Cool Whip…but I sent Jason to the store and this is what he got. Hey, at least this time he remembered to look at the other side of the grocery list.

The first step is to rip the angel food cake into pieces. Seriously, just tear it up into pieces.

Then add about one and a half tubs of Cool Whip (or two-thirds of the big tub) and the pudding mix and mix until completely blended.

Then add in some crushed oreos (between cake tearing and cookie crushing, this dessert is great at releasing stress!)

I like to let the dessert chill for a couple of hours in the fridge to thicken up a bit but it’s just as tasty to eat right away.

This dessert is also very versatile-this is an adaptation of my mom’s recipe-she uses strawberry jello mix and strawberries in place of the cookies & cream pudding and Oreos. I think next time we’re going to try cheesecake-flavored pudding and fruit.

Baby Bucket List

I was talking with one of my coworkers the other day who as a daughter about my age who has been married for a couple of years. She mentioned her daughter and son-in-law have put together a "Baby Bucket List" of items they want to do before they have a baby. That got me thinking-what would be on our baby bucket list?

-Visit Hawaii (hopefully for our honeymoon)

-Visit DC. Jason has never been and we both want to visit the USMC museum

-Go to a Bruno Mars/Lady Gaga/Katy Perry concert (guess whose idea this one was...)

-Get a dog! It's taking all my self control to put off getting one until after the wedding

-Get my Masters 

Any other ideas?? What would YOU put on your baby bucket list?

This is Brilliant

Peggy's Pumpkin Poke Cake

 This recipe is probably one of my favorites that I’ve found on Pinterest. My boss brought this dessert into work after a long day of medical bill research (sounds fun, doesn’t it?), hence the name.

I’m making this recipe slightly out of season at the request of my new team members at work who heard me talking about how good it was.

You will need:

Step one is really easy. Just combine the yellow cake mix with the can of pumpkin. No eggs, no oil needed. 

Once thoroughly combined, spread in a 9x13 pan and bake at 350 degrees until cooked through.

Because I’m bringing this into work but still wanted to keep some at home for the hubs and I, I used an 8x8 pan to take into work and used the rest of the batter to make into cupcakes to leave at home.

Let the cake cool for about 10 minutes and then poke holes all over using the handle of a wooden spoon.

Pour the can of condensed milk all over the cake, distributing as evenly as possible.

Let chill in the refrigerator for about 30 minutes.

Here’s where I veered from the original recipe, which calls for the cake to be topped with Cool Whip. I decided to make homemade whipped cream.

All you need for homemade whipped cream is a carton of whipping cream and powdered sugar. Using a mixer, mix the whipping cream on high until it begins to peak.

Mix in powdered sugar to taste. Spread over the cake and top with caramel sauce and toffee bits.

What I love about this cake is how dense it is due to the lack of eggs and oil. The addition of the condensed milk gives it great moisture which contrasts nicely with the crunch of toffee.

In Memoriam

RIP Chris Kyle