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brown sugar

Zombie Bait! Halloween Food!

October 8, 2015 by Jamie Satterwaite 8 Comments

Zombie Bait! Halloween Food!

Zombie Bait! Halloween Food!

Are you excited? I know I am excited! Season 5 of The Walking Dead premieres this weekend and I could not be more excited! What better way to celebrate and watch then with some super fun and yummy Zombie Bait! Plus, I just found out that season 6 has been given the green light, so that means at least one more awesome season to look forward to. Anyone else going to cry if the show ever ends? I know I will. Zombie Bait! Halloween Food! As always, if you decide to try out any of our Halloween How – To’s be sure to post and tag us on Instagram, Facebook and Twitter! We love seeing your projects! If you are not already, be sure to subscribe to our YouTube channel! We do things there that are not always posted on the blog !

Print Recipe
Zombie Bait! Halloween Food!
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Cups
Ingredients
  • 1 Stick of Unsalted Butter 1/2 Cup
  • 1 Cup brown sugar
  • 1/4 Cup Corn Syrup
  • 1 tsp salt
  • 1/4 tsp Baking Soda
  • 1/2 tsp vanilla extract
  • 8 Cups Popped Popcorn
  • Green Food Coloring
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Cups
Ingredients
  • 1 Stick of Unsalted Butter 1/2 Cup
  • 1 Cup brown sugar
  • 1/4 Cup Corn Syrup
  • 1 tsp salt
  • 1/4 tsp Baking Soda
  • 1/2 tsp vanilla extract
  • 8 Cups Popped Popcorn
  • Green Food Coloring
Instructions
  1. Preheat oven to 300 degrees.
  2. In a large sauce pan melt butter over medium heat. Once butter has melted, stir in brown sugar and corn syrup. Increase heat to medium high and continue to stir until sugar has melted.
  3. Once sugar has melted allow to come to a boil and boil for 5 minutes.
  4. Remove from heat and add in salt, baking soda, vanilla extract and green food coloring.
  5. Add in popcorn and toss until lightly coated. Transfer to a lined cookie or baking sheet and bake for 5 minutes. After 5 minutes toss popcorn around and bake for an additional 5 minutes. Continue this process 1 more time until popcorn is completely coated.
  6. Transfer to a clean baking sheet lined with wax paper and allow to cool for 1 hour. Break up into pieces and serve!
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Filed Under: Snacks Tagged With: Halloween

Triple Chocolate Cinnamon Rolls

July 12, 2014 by Jamie Satterwaite 10 Comments

Triple Chocolate Cinnamon Rolls

Triple Chocolate Cinnamon Rolls

I have admitted to my chocolate addiction, and that is the first step in facing an addiction. But, these Triple Chocolate Cinnamon Rolls threw me right back into my addiction and I am perfectly okay with that. I have never understood how cinnamon rolls are classified as a breakfast food. They are super sweet and yummy, don’t get me wrong, but when I think of breakfast I think of something hardy like bacon and eggs. Unlike my oh so sweet Hubby who believes that if you put the word breakfast before something it makes it breakfast. Like breakfast cake and breakfast candy. No joke people… IMG_7619

So to satisfy his ever growing sweet tooth I took to Pinterest (of course, where else would I go?). I came across this recipe from Chef in Training for Cake Batter Cinnamon rolls. They looked amazing, but I knew the first thing Hubby would ask is “where is the chocolate”? So I opted to change it up a bit and do a chocolate version. These could easily be a breakfast or dessert in my opinion. And if there is a way to justify eating chocolate for breakfast I am all for it!

triple chocolate cinnamon rolls

Print Recipe
Triple Chocolate Cinnamon Rolls
Course Breakfast or Dessert
Prep Time 210 minutes
Cook Time 16 minutes
Servings
rolls
Ingredients
  • 1 box Chocolate Cake Mix
  • 2 pkg. active dry yeast
  • 2 cups ½warm water
  • 1 tsp salt
  • 1 tsp vanilla
  • 5 cups bread flour
  • 1 tbsp Instant Coffee
  • Filling:
  • ½ cup butter softened
  • 1 cup brown sugar packed
  • 1 cup chocolate cake mix
  • cinnamon
  • 1 tbsp Instant Coffee
  • Frosting:
  • 9 oz Semi-Sweet Chocolate Chips
  • 1 cup heavy cream
Course Breakfast or Dessert
Prep Time 210 minutes
Cook Time 16 minutes
Servings
rolls
Ingredients
  • 1 box Chocolate Cake Mix
  • 2 pkg. active dry yeast
  • 2 cups ½warm water
  • 1 tsp salt
  • 1 tsp vanilla
  • 5 cups bread flour
  • 1 tbsp Instant Coffee
  • Filling:
  • ½ cup butter softened
  • 1 cup brown sugar packed
  • 1 cup chocolate cake mix
  • cinnamon
  • 1 tbsp Instant Coffee
  • Frosting:
  • 9 oz Semi-Sweet Chocolate Chips
  • 1 cup heavy cream
Instructions
  1. In a large mixing bowl, add 2 1/2 cups of warm water. Add in yeast and allow to proof (let it get foamy and bubbly).
  2. Once yeast is ready, using your dough hook attachment, add in cake mix, vanilla and salt and mix until combined.
  3. Combine instant coffee and bread flour together and add it to the mixer. Mix until dough has come together. Try to avoid over kneading the dough if at all possible.
  4. Transfer dough to a large bowl sprayed with no stick cooking spray and toss dough to coat (this prevents the dough from drying out). Cover with plastic wrap and allow to rise for one hour or until dough has doubled in size.
  5. Once dough has doubled in size, punch down and allow to rise for an additional hour.
  6. After second rise, turn dough out onto a well floured surface. Roll into a large rectangle about 1/2 inch thick.
  7. Take the butter for the filling and smear across the dough.
  8. Combine 1 cup of cake mix with 1 tbsp of instant coffee for the filling and sprinkle on top of butter.
  9. Dust with as much or as little cinnamon as you would like.
  10. Taking the longer side of the triangle, carefully roll dough into a long log. Slice into 1 inch rolls and place into a well greased 9x13 pan (you will need two of these pans).
  11. Allow rolls to rise one final last time for 1 hour.
  12. Bake at 250 degrees for 16-18 minutes.
  13. While rolls are baking prepare your chocolate topping. In a small sauce pan heat heavy cream until it reaches boiling and remove from heat. Do not let it come to a full rolling boil. Mix is chocolate chips and completely melted.
  14. Pour chocolate topping over warm rolls and serve.
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Triple Chocolate Cinnamon Rolls

Filed Under: Breakfast, Desserts

Brownie Cookies

June 30, 2014 by Jamie Satterwaite 14 Comments

Brownie Cookies

Brownie Cookies

Today is the battle of brownie vs cookie. Over the weekend I wanted to bake, but I had no idea what I wanted to make, all I knew was it HAD to be chocolate! The Boy wanted cookies, so of course, The Girl wanted brownies. That is the norm around here though, they can never agree on anything. So, instead of a battle starting I opted for a happy medium, Brownie Cookies! Brownie Cookies   These little disks of joy are a perfect marriage of a brownie and cookie! The center is super moist and the edges are just slightly chewy. They were a total hit with both of the kids. So much that they were gone in less than 24 hours! So if you are looking for something quick and yummy to satisfy your chocolate craving, these will do just the trick! Brownie Cookies  

Print Recipe
Brownie Cookies
Course Dessert
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Cookies
Ingredients
  • 1 Cup Semi-Sweet Chocolate Chips
  • 1/3 Cup Dark Cocoa
  • 1 1/2 Cup flour All-Purpose
  • 1 1/2 Cup brown sugar
  • 1/4 tsp Baking Soda
  • 1/2 tsp Instant Coffee
  • Pinch of Salt
  • 1 tsp vanilla extract
  • 2/3 Cup Shortening
  • 2 eggs
Course Dessert
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Cookies
Ingredients
  • 1 Cup Semi-Sweet Chocolate Chips
  • 1/3 Cup Dark Cocoa
  • 1 1/2 Cup flour All-Purpose
  • 1 1/2 Cup brown sugar
  • 1/4 tsp Baking Soda
  • 1/2 tsp Instant Coffee
  • Pinch of Salt
  • 1 tsp vanilla extract
  • 2/3 Cup Shortening
  • 2 eggs
Instructions
  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, combine shortening, vanilla extract and brown sugar and mix until combined. Gradually add each egg, beating well in between each addition.
  3. Sift together cocoa powder, flour, baking soda and instant coffee. Slowly add in dry ingredients to wet ingredients and beat well in between each addition.
  4. Fold in chocolate chips.
  5. Drop 1 inch balls of dough onto lined baking sheet about 2 inches apart.
  6. Bake 8-10 minutes or until cookies are set. Allow to cool for 5 minutes before moving to a cooling rack.
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Brownie Cookies

Filed Under: Desserts

Peanut Butter Crinkle Cookie Recipe

June 2, 2014 by Jamie Satterwaite 4 Comments

Peanut Butter Crinkle Cookie RecipePeanut Butter Crinkle Cookie Recipe

I have mentioned before that I am total peanut butter addict, and if you follow me on Instagram, you probably seen a sneak peak of these yummy Peanut Butter Crinkle Cookies a few weeks ago. To be honest, I completely forgot that I had not posted the recipe yet, but these cookies are soooo worth the wait!  They are soft and chewy and overloaded with a yummy peanut butter flavor that I oh so love.

Peanut Butter Crinkle Cookie Recipe

Print Recipe
Peanut Butter Crinkle Cookie Recipe
Course Cookie
Prep Time 75 minutes
Cook Time 12 minutes
Servings
Cookies
Ingredients
  • 1/2 Cup creamy peanut butter
  • 1 Large Egg
  • 1/2 Cup sugar
  • 1/2 Cup brown sugar
  • 1/2 Cup butter Softened
  • 1 tsp vanilla extract
  • 1 1/4 Cup flour All Purpose
  • 1 tsp Baking Soda
Course Cookie
Prep Time 75 minutes
Cook Time 12 minutes
Servings
Cookies
Ingredients
  • 1/2 Cup creamy peanut butter
  • 1 Large Egg
  • 1/2 Cup sugar
  • 1/2 Cup brown sugar
  • 1/2 Cup butter Softened
  • 1 tsp vanilla extract
  • 1 1/4 Cup flour All Purpose
  • 1 tsp Baking Soda
Instructions
  1. In a large mixing bowl, combine peanut butter, sugar, brown sugar, and vanilla and beat until smooth and creamy.
  2. Add in egg and continue to mix until incorporated.
  3. In a separate bowl, combine flour and baking soda. Slowly add in flour to wet ingredients and mix until just combined.
  4. Roll dough into 1 inch balls and place on a lined baking sheet at least 2 inches apart. Place in the refrigerator for 1 hour.
  5. Preheat oven to 350 degrees and bake for 10-12 minutes.
  6. Remove from oven allow to cool for 20 minutes.
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Filed Under: Desserts Tagged With: Peanut Butter

Easter Basket Peanut Butter Cookies

April 14, 2014 by Jamie Satterwaite 1 Comment

IMG_5957

Easter Basket Peanut Butter Cookies

Easter is right around the corner and I could not be more excited! What better way to celebrate than making these super cute Easter Basket Peanut Butter Cookies? They are simple to make, and are full of peanut butter goodness!

Easter Basket Peanut Butter Cookies

It is funny because most children LOVE , but my kids are not a fan. Maybe it is because our crazy chickens like to lay eggs in the strangest of places, like in the feed bin. So everyday is an egg hunt in our house hold…lol

Print Recipe
Easter Basket Peanut Butter Cookies
Cuisine Dessert
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Cookies
Ingredients
  • ½ Cup sugar
  • 1/2 Cup brown sugar
  • ½ Cup Peanut Butter
  • ¼ Cup butter Softened
  • ¼ Cup Shortening
  • 1 Large Egg
  • ½ Cup all-purpose flour
  • 1 tsp Baking Soda
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • Colored sugar
  • Jelly Beans
  • Rope Candy
Cuisine Dessert
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Cookies
Ingredients
  • ½ Cup sugar
  • 1/2 Cup brown sugar
  • ½ Cup Peanut Butter
  • ¼ Cup butter Softened
  • ¼ Cup Shortening
  • 1 Large Egg
  • ½ Cup all-purpose flour
  • 1 tsp Baking Soda
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • Colored sugar
  • Jelly Beans
  • Rope Candy
Instructions
  1. Preheat oven to 375 and line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine sugars, peanut butter, shortening, butter, vanilla extract and egg.
  3. Sift in flour, baking soda and baking powder. Mix until combined.
  4. Pour colored sugar into a shallow bowl and set aside.
  5. Roll cookie dough into 1-inch balls and roll in colored sugar. Place on lined baking sheet and bake for 8-10 minutes.
  6. While cookies are baking, cut rope candy in to 6-inch lengths.
  7. While cookies are still warm, place rope candy into cookie to form handle.
  8. Allow cookies to cool completely before adding in jelly beans.
  9. Store in an airtight container on the counter for up to 1 week.
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Easter Basket Peanut Butter Cookies

Filed Under: Desserts Tagged With: Easter

Slow Cooker Sriracha Pork Tenderloin

March 29, 2014 by Jamie Satterwaite Leave a Comment

WIth Bottle (1 of 1)

Slow Cooker Sriracha Pork Tenderloin

Oh how I love my slow cooker, I use it year round! I love it during the summer because I can pop something in it and then go and play out in the garden without having to worry about it. The hubby is a certified Sriracha addict, so anytime I can incorporate it into a meal, he is a happy camper. So, this slow cooker sriracha pork tenderloin is a winner in both of our books! Spicy, with a little hint of sweet that that even the kiddos love!

Be sure to follow us on Pinterest for more awesome slow cooker recipes!

IMG_5259

Print Recipe
Slow Cooker Sriracha Pork Tenderloin
Prep Time 10 minutes
Cook Time 360 minutes
Servings
Ingredients
  • 1 Pork Tenderloin
  • 1/4 cup brown sugar
  • 1/3 cup Sriracha
  • 3 tbsp olive oil
  • 2 tbsp garlic minced
  • 1/3 c of water
Prep Time 10 minutes
Cook Time 360 minutes
Servings
Ingredients
  • 1 Pork Tenderloin
  • 1/4 cup brown sugar
  • 1/3 cup Sriracha
  • 3 tbsp olive oil
  • 2 tbsp garlic minced
  • 1/3 c of water
Instructions
  1. Coat bottom of slow cooker with olive oil and place pork tenderloin in slow cooker.
  2. Combine brown sugar, sriracha, garlic and water and pour over tenderloin.
  3. Cook on low for 6-8 hours.
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IMG_5254 copy

Filed Under: Dinner Tagged With: slow cooker

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