Back to School Confetti Cookie Bars

This post is sponsored in conjunction with #BacktoSchoolTreats week.  I received product samples from sponsor companies to aid in the creation of #BacktoSchoolTreats recipes.  All opinions are mine alone.

This week I have teamed up with 29 other bloggers to participate in #BacktoSchoolTreats week.  We are showcasing recipes throughout the week and participating in a fantastic GIVEAWAY from our terrific sponsors.  Enter at the bottom of this post, or go to THIS LINK to read all about the giveaway! #sponsored

My next contribution are these Back to School Confetti Cookie Bars.  These are a perfect dessert for a school themed dessert!  Topped with alphabet sprinkles from Sweets & Treats, they are the perfect addition to make that first day special.  Send them in your kid's lunchbox, or save them for home. #SweetsSquad

Ingredients:
1 box of yellow or vanilla cake mix
2 eggs
1 stick melted butter
can of vanilla frosting
sprinkles (I used the Sweets & Treats Sweet Sprinkles Mix: Prime Time in the mix, and Quin Sprinkles: ABC 123 on the top of the bars)

Directions:

1. Mix cake mix, eggs, butter, and sprinkles together in a large bowl.
2. Spread into 9x13 pan, sprayed with cooking spray.
3. Bake at 350 degrees for 18-20 minutes.
4. When cooled, frost, top with sprinkles, and cut into bars.

 

Check out these #BacktoSchoolTreats recipes from our Bloggers:
 

Back to School Breakfasts:
Breakfast Banana Splits from For the Love of Food
Cherry Muffins from Hezzi-D's Books and Cooks
Overnight Vanilla Oats in Under an Hour from Culinary Adventures with Camilla

Back to School Snacks:
Easy Caramel Apple Slices on a Stick from Jen Around the World
Vanilla Pudding Cups from Home Sweet Homestead

Back to School Desserts:
Almond Shortbread Skillet from A Day in the Life on the Farm
Animal Cracker Cupcakes from The Domestic Kitchen
Back to School Confetti Cookie Bars from The Mandatory Mooch
Berries Vanilla Pies from My Sweet Zepol
Birthday Cake Truffles from Karen's Kitchen Stories
Brown Sugar Milk Tea Popsicles from Simply Healthyish
Cereal Milk Macaron from A Kitchen Hoor's Adventures
DIY Mini Caramel Apples from Jen Around the World
Funfetti Whoopie Pies from Jolene's Recipe Journal
Mrs. Field's Chocolate Chip Cookies from Comfortably Domestic


Back to School Drinks:
Caramel Apple Cider Punch from Love and Confections
Caramel Cold Brew Coffee from The Redhead Baker
Felix Felicis Potion Smoothies from The Spiffy Cookie
Iced Caramel Latte with Apple Whipped Cream from The Nifty Foodie
Iced Caramel Mocha from Tara's Multicultural Table


a Rafflecopter giveaway

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don't forget to enter the giveaway below!  

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker. Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.  

PRIZE#2 SWEETS & TREATS

Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.

Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

PRIZE#3 TORANI

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.  

PRIZE#4 TAYLOR & COLLEDGE

Taylor & Colledge is giving one winner a selection of their gourmet extract pastes, including Organic Vanilla Bean Baking Paste, Lavender Baking Paste, Almond Baking Paste, Coconut Baking Paste, Lemon Baking Paste, and Peppermint Baking Paste. Taylor & Colledge has been making award winning Vanilla products since 1897. As a family owned business, Taylor & Colledge has always been committed to the fair, ethical and sustainable sourcing of Vanilla. Over the years they have pioneered a number of country specific programs to support growers, their families and to make the vanilla industry more sustainable. They have also taken this knowledge and expertise and applied it to their full range of baking pastes. Whether it’s sourcing the finest peppermint (mentha piperita) to make the best Peppermint Oil, or using only real Almond Milk and Oil of Bitter Almond for their natural Almond Extract Paste, Taylor & Colledge is committed to transform your baking with premium quality pastes, made with only the finest ingredients from around the world.  

PRIZE#5 FLAHAVAN'S

Flahavan's is giving one winner an oat prize package including a jar for overnight oats and a selection of Rolled Oats, Quick to Cook Oats, and Steel Cut Oats. Ireland’s oldest family-owned food business is situated at the family mill in the Southeast of Ireland. Flahavan’s can trace its oat milling history back to 1785 and its expertise in producing naturally creamy oatmeal back over 230 years. A seven-generation family business, Flahavan’s is the bestselling oatmeal brand in Ireland, where people eat more oatmeal per capita than anywhere else in the world. Flahavan’s is a founding member of Origin Green, the first-ever national initiative to mandate 100% sustainability for food exports.

Disclaimer: Thank you to #BacktoSchoolTreats Sponsors: Dixie Crystals, Sweets & Treats, Torani, Taylor & Colledge, and Flahavan's for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BacktoSchoolTreats recipes. All opinions are my own. The #BacktoSchoolTreats giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Five (5) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #BacktoSchoolTreats Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BacktoSchoolTreats posts or entry.

 Thanks ~ Nichi

  

 I like linking my posts to THESE GREAT PARTIES!!!!

Monster Cookie Dough Balls

Monster cookies are one of my family's favorite go-to desserts.  (The recipe can be found HERE) They are gluten free and super yummy!  However, every time I make them, we end up eating more of the dough than actually baking cookies.  So, I have come up with a similar recipe for the Monster Cookie Dough Balls.  This way we can enjoy the deliciousness of the dough without raw eggs and ingredients that aren't needed if not baking.  Enjoy!!  You won't be able to eat just one at a time!

Ingredients:
2 sticks butter, softened
1 c. granulated sugar
1 c. packed brown sugar
1/2 tsp. vanilla
2 tsp. corn syrup
1 1/2 c. creamy peanut butter
4 1/2 c. quick oats
2 c. chocolate chips, M&Ms, or some of each

Directions:

1. In a large bowl, cream the butter and sugars.
2. Add vanilla, corn syrup, and peanut butter. Mix well until smooth with mixer.
3. Fold in the oats. Add the chocolate chips and mix well.
4. Drop batter by spoonfuls onto a parchment covered cookie sheet.
5. Put in freezer for 1 hour.
6. Roll into balls and store in a covered container in the refrigerator

Makes: approximately 60 balls

 

Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

Mint Chip Cookies

These cookies are the perfect addition to your holiday cookie exchanges.  These are easy and and a definite hit with any mint lover!

**Make sure to read through recipe before making it.  Mints need to be frozen for best results, keeping them from melting completely while baking.

Makes approx. 24 cookies 

Ingredients:

1 vanilla cake mix

2 eggs

1/3 c. vegetable oil

3 Tbsp. water

green food coloring

1 c. Andes mint chips, frozen

Directions:

1. Mix together cake mix, eggs, oil and water until well combined.  Add green food coloring until tinted to your liking.  Stir in chips.
2. Drop by heaping spoonfuls onto cookie sheet.  (I like to use parchment paper to line my cookie sheet)
3. Bake at 350 degrees for 10-12 minutes.  Let cool completely.

Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

Pumpkin Snickerdoodles

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

This year I have teamed up with 38 other bloggers to participate in #PumpkinWeek.  We are showcasing pumpkin recipes throughout the week and sponsored by 3 great companies (Dixie Crystals, Cabot Creamery Co-operative, and Egglands Best).


Today kicks off the first day of #PumpkinWeek.  My contribution is this wonderful recipe for Pumpkin Snickerdoodles.  They are easy to make and will get you ready for fall.  Enjoy!

PUMPKIN SNICKERDOODLES

Cookie dough:
1/2 c. butter, softened
1 1/2 c. sugar (I used Dixie Crystals)
1 egg (I used Eggland's Best)
1 c. canned pumpkin
3 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt

Sugar topping:
1/2 c. sugar
1/2 tsp. pumpkin pie spice

Directions:

1. In a large bowl, cream together butter, sugar, egg, and pumpkin.
2. In a separate bowl, mix together flour, baking powder, pumpkin pie spice, and salt. 
3. Slowly add dry ingredients to wet ingredients and mix until well combined.
4. Chill dough for 2 hours.
5. Preheat oven to 350F.  Line baking pan with parchment paper.
6. In a small bowl, combine sugar and pumpkin pie spice.
7. Shape dough into 1 1/2 inch balls and roll in sugar mixture.
8. Place onto baking pan, press down to 1/2 inch thickness.
9. Bake for 10-12 minutes.

Here are the rest of today's #PumpkinWeek recipes.  Go visit, pin, share, and enjoy!

Beverages:

Caramel Pumpkin Spice Latte from Hezzi-D's Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla

Savory:

Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara with Fried Sage from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin' For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline's Cooking

Baked Goods & Desserts:

Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Chocolate Pumpkin Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen's Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor's Adventures
Pumpkin Cinnamon Rolls from Amy's Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons 'R' Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy's Honeybunch
Pumpkin Stuffed French Toast from Cindy's Recipes and Writings
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry. 

Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

Favorite Gluten Free Cookies

As many of you know, two of my family members (my husband and oldest daughter) are gluten-free.  This can be a challenge when it comes to cookies.  Over the years I have found our favorites.  We make these recipes over and over again.  Each one has its own unique flavors, aren't gritty, and leave you with a smile on your face.  Try them!!

These Chocolate Chip Cookies are our most recent favorite gluten-free recipe.  

They are simple yet stay soft and delicious for days.

Monster Cookies are a great catch-all treat.  

You can mix in any kind of candy of your liking.  

They are filling and yummy.

Only 4 ingredients?  Yes!!  

These Peanut Butter Cookies are the easiest gluten free recipe that we have tried so far.  

If you love peanut butter, like we do, you will love these.

So, give these recipes a try.  And please send me any gluten free cookie recipes that you love.  We are always looking for new treats.  It can be a trick to find great sweets that are gluten free, but we are doing it.  Enjoy!!

  Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

Gluten Free Chocolate Chip Cookies

I'm always looking for a good gluten-free recipe.  Several members of my family have a gluten intolerance.  But let's be honest, a lot of the recipes lack taste or are very gritty in texture.  These cookies are neither of those.  They will put a smile on faces and keep their tummies happy too!!

Ingredients:
2 c. almond flour
1/8 tsp. sea salt
1/4 tsp. baking soda
4 Tbsp. coconut oil, melted
1/4 c. honey
1 tsp. vanilla
1 c. chocolate chips (I like to keep mine in freezer until use so they don't completely melt while baking)
**add a tsp. of water if dough is too dry

Directions:

1. Mix all dry ingredients, then mix in wet ingredients.
2. Press a large spoonful of batter into a ball and place on cookie sheet.  Flatten slightly by patting down.  **You may have to continually pat together, dough is a bit dry.
3. Bake at 350 degrees for 7-8 minutes.  Allow to cool on pan, they will firm up.

Please stop on over to say hi!!

Thanks ~ Nichi

I like linking my posts to THESE GREAT PARTIES!!!!

4th of July Cookie Cake

Needing a quick and easy dessert for 4th of July?   This cookie cake can be made quickly to please all of your guests, or take to a gathering.  Everyone will devour it and ask for more.  It even holds up well in the heat!

Ingredients:
1 box of yellow or white cake mix
2 eggs
1 stick melted butter
red and blue sprinkles
 
Directions:
1.  Mix all ingredients together in a large bowl.  
2.  Spread into 9X13 pan (sprayed with cooking spray).  
3.  Bake at 350 degrees for 20 minutes.  
4.  When cooled, cut into squares.

Please stop on over to say hi!!

Thanks ~ Nichi

I like linking my posts to THESE GREAT PARTIES!!!!

Cupcake Shaped Decorated Cookies

I have a confession to make.  One of my goals for this winter was to learn to make decorated cookies.  Now that winter is soon coming to an end and March is quickly approaching, I pressured myself to learn quickly.  What's my confession?  I like to procrastinate.  Yep, you heard it.  I always have.  I seem to do my best work under pressure.  Even in college, I would wait until the last minute to write a paper or study for a test.  Worked then, and it is still working.  I waited until spring was knocking on my door to complete this goal.  I have a long way to go, but I'm very happy with my beginning cookie projects.

I really had to step out of my comfort zone on these cookies.  Normally I stick to cake decorating and things that I can predict a little better.  But once I started working with these treats I was hooked.  So, next time you have a recipe or project that you are unsure about...just give it a try.  I was amazed at how easy the dough was to prepare.   You don't even have to chill it.  You heard me!!  No chilling!!  It is ready to use straight from the mixer.  Another plus, they only bake for 6 minutes.  I just knew that cookie decorating was going to take too long for my liking.  But I was wrong.  I'm an instant gratification kind of person.  No patience for projects or learning new things.  I want them to be perfect the first time.  I'm trying to be a more patient and prepared person.  I'm getting there, but got a ways to go.  These cookies and decorating techniques exceeded my expectations and calmed my perfectionism.

Supplies:
Roll-out cookie recipe from Wilton
Royal icing recipe from Wilton
Wilton cupcake cookie cutter
Wilton #3 decorating tips 
Wilton couplers
Wilton decorating bags
M&M's for the cherries
Sprinkles

Directions:

1. Prepare dough as directed in recipe.  Roll out on a floured surface.  Cut out with cookie cutter.  Place on a cookie sheet.  (I prefer to line my cookie sheets with parchment paper.)
2. Bake at 350 degrees for 6 minutes.  They won't look done, but will cool to be soft buttery cookie.  Let cool completely before decorating.
3. Prepare icing as directed in recipe.  I tend to add an extra tsp. of water to thin the icing a bit.  
4. Separate icing into bowls for coloring.  Add appropriate color to each, mix thoroughly.  Spoon half of each color into a piping bag prepared with #3 decorating tip.       

Pipe white icing onto cookie as an outline.

Thin icing left in bowl with another tsp. of water.  After the outline has dried, spoon the icing onto the cookie and fill in the white outline.  You can also use a toothpick to help get into tight spots.  Top with M&Ms and sprinkles.

Create an outline with the other icings to form the cupcake liner part of the cookie.

Thin icing left in bowl with another tsp. of water.  After the outline has dried, spoon the icing onto the cookie and fill in the outline.

Once this has dried, you can pipe the lines on top.

Let dry completely before stacking.  I found it best to bag them separately or put in a large sealed container overnight before stacking.  The cookie will dry out and frosting will become very hard if left out overnight.

Source: A Mandatory Mooch original 

Please stop on over to say hi!!

Thanks ~ Nichi

I like linking my posts to THESE GREAT PARTIES!!!!

Corn Flake Scotchies

These treats are a long time favorite of my hubby's family.  His grandma would make them every year for Christmas.  I made them for the first time recently and couldn't leave them alone.  If you are a butterscotch fan...look out!!  You will devour one and want more.  Like a potato chip, you can't eat just one.

Makes approx. 75 clusters

Ingredients:
2 (11oz.) pkgs. butterscotch chips
1 1/3 c. creamy peanut butter
8 c. corn flakes

Directions:

1. Melt chips and peanut butter together in large microwave safe bowl in 30 second increments, stirring each time until smooth.
2. Add corn flakes and stir until covered.
3. Drop by spoonfuls onto parchment paper.  Put in refrigerator to cool.
4. Best if stored in the refrigerator to keep from melting.

Straws were provided by Party Pail.  

Go visit them to get your own in many fun colors. 

 Please stop on over to say hi!!

Thanks ~ Nichi

I like linking my posts to THESE GREAT PARTIES!!!!

Molded Chocolate Covered Snowflake Oreos

This year I participated in the The Great Food Blogger Cookie Swap.  It is an exchange of cookies all for a great cause...to raise money for kids with cancer.  I entered my name and got 3 bloggers to send a dozen cookies to.  In exchange, I got a dozen cookies from 3 other bloggers.  What a great way to meet new people and enjoy new tasty treats.  My contribution were these fun Molded Chocolate Covered Snowflake Oreos.  These fun goodies are a special treat for any of your neighbors or family.  They look professional and taste amazing.

Ingredients:
1 package vanilla almond bark
1 package Oreos
blue candy coloring (make sure it is candy safe, regular food coloring will harden the chocolate)
paintbrush
candy mold (I found mine at a local candy supply shop.  Can also be found online.)

Directions:

1. Melt 2 blocks of almond bark in microwave safe bowl for 1 minute, stir and repeat in 30 second increments until melted.  Melt remaining almond bark in same manner in a larger bowl.
2. Add candy coloring to larger bowl of bark.  Color to your liking.
3. Paint the white into the snowflake portion of the mold.  Let harden.
4. Spoon one teaspoon of blue into the mold, add Oreo, press it down lightly, cover Oreo with another teaspoon of the blue bark or until covered.  Tap mold onto counter to get rid of bubbles.
5. Let harden completely.  I put mine in the freezer to speed up the process.
6. Pop the Oreos out of the mold and enjoy!

 

I like linking my posts to THESE GREAT PARTIES!!!! 

Please stop on over to say hi!!




Thanks ~ Nichi