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Lemon Blueberry Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

Lemon Blueberry Muddy Buddies

Surprise your family with these Lemon Blueberry Muddy Buddies… a tart new spin on the classic!

Lemon Blueberry Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

I was provided the ingredients to make this by Chex Cereal,
however all the opinions are my own. 

My kids love the classic peanut butter and chocolate Muddy Buddies.  They practically beg me to make a batch at least once a month.  You really can’t go wrong with the classic.

When Chex Cereal emailed and asked if they could send me a surprise  box of goodies, of course I said yes!  In the box was a super cute picnic basked fill with all the ingredients to make Lemon Blueberry Muddy Buddies!

At first, my oldest was reluctant to try the new flavor.  She acted like it was a sin to eat any flavor other than the original Muddy Buddies.

After her first bite though… she proclaimed that she loved the lemon blueberry better than the original!

Now that’s a great endorsement!

Lemon Blueberry Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

What I love about these Lemon Blueberry Muddy Buddies is that you can really taste the lemon shine through!  The fresh juice and zest of the lemon are tart and the powdered sugar is sweet.

Add the crunch and blueberry flavor of the Chex and you’ve got a perfectly delicious treat! So yum and an instant family favorite!

This recipe is just as easy to make as the traditional.  The addition of the lemon takes no extra time at all and the entire recipe can be prepped in just two bowls!

Lemon Blueberry Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

Dump the cereal into one large bowl then heat the butter, vanilla chips, lemon zest & juice together until melted.  Pour the melted mixture over the cereal, cover with powdered sugar and you’re done!  Easy peasy!

I served these Lemon Blueberry Muddies to my kids topped with fresh blueberries.  The pop of the berry in your mouth gives an extra sweetness that’s to die for!

Make sure to check out my other Chex mix and Muddy Buddies recipes!

Photography by Frenchly Photography

Lemon Blueberry Muddy Buddies

Lemon Blueberry Muddy Buddies

Yield: 24 servings
Prep Time: 40 minutes
Total Time: 40 minutes

Ingredients

  • 1 box Chex blueberry cereal
  • 1 1/4 cups white vanilla baking chips (white chocolate chips work alternatively)
  • 1/4 cup unsalted butter
  • zest of one lemon
  • juice of one lemon
  • 2 cups powdered sugar
  • 1 large bowl
  • 1 small microwave safe bowl
  • 1 2-quart resealable food-storage plastic bag
  • parchment paper covered large baking sheet

Instructions

  1. Put the Chex blueberry cereal into the large bowl.
  2. Mix together the butter, vanilla chips, lemon zest and lemon juice together in the microwave-safe bowl. Microwave on high for 90 seconds, stirring every 30 seconds until the completely melted and smooth.
  3. Pour over the cereal in the large bowl and fold together until all the cereal is covered.
  4. Put half the powdered sugar into the plastic bag. Fill the bag with the cereal mixture then add the remaining sugar. Seal the bag closed.
  5. Shake the bag, turning it in all directions, until the cereal is completely covered.
  6. Pour the Muddy Buddies onto the baking sheet with parchment and spread out to cool.
  7. Cool completely before storing in an air tight container.

 

Marshmallow Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

Marshmallow Muddy Buddies

Some people call it Puppy Chow and other’s call them Muddy Buddies.  No matter the name, these Marshmallow Muddy Buddies are overflowing with sweet marshmallow flavor, chocolate and of course peanut butter!

Marshmallow Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

These super fun, colorful Marshmallow Muddy Buddies are my take on the classic cereal treat.  Most people know of this treat as Puppy Chow or Muddy Buddies… but it doesn’t matter what you call it, it’s delicious!  Crispy cereal covered in melted peanut butter and chocolate covered in powdered sugar… you just can’t go wrong with that combo!

I begin with the base of Chex cereal but instead of using the traditional rice or corn Chex, I kick it up a notch by using a mix of Vanilla and Chocolate Chex.  Yum!

Marshmallow Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

The traditional peanut butter is substituted with Mrs. Miller’s Peanut Butter Marshmallow Spread.  I had never even heard of this before 3 months ago when I went to visit my in-laws in Pennsylvania.  My mother-in-law said she buys a jar of this heavenly spread every few months and enjoys a spoon full with crackers, veggies or just by itself!  It’s her guilty pleasure!

Marshmallow Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

When I saw the jar in her kitchen, all I could think about was all of the things I could make with it.  Cupcakes, frosting, and these Marshmallow Muddy Buddies were my first ideas!

Marshmallow Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

Any candy could be added to this snack, it doesn’t have to be Crispy M&M’s.  However, I really liked the smaller size of these chocolates and I love adding a pop of color to a fairly boring looking snack.

Marshmallow Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

My favorite part of these Marshmallow Muddy Buddies… the giant clusters of cereal covered in chocolate and powdered sugar.  If you’ve had this snack before you know what I’m referring to!  Ohhhh yeah… so much chocolate and it’s so good!

Marshmallow Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

What’s your favorite way to make Muddy Buddies?


Marshmallow Muddy Buddies

Marshmallow Muddy Buddies

Yield: 12 cups

Ingredients

  • 5 cups Chocolate Chex cereal
  • 5 cups Vanilla Chex cereal
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup Mrs. Millers Peanut Butter Marshmallow Spread
  • 1/4 cup cream peanut butter
  • 1/4 cup unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 4 cups mini marshmallows
  • 1 9.9oz bag Crispy M&Ms
  • 1 1/2 cups powdered sugar
  • 2 large ziploc gallon size bags

Instructions

  1. In a large bowl, combine the vanilla & chocolate chex and set aside.
  2. In a medium sauce pan over low heat, combine and melt together the chocolate, peanut butters, butter and vanilla extract until smooth.
  3. Pour the mixture evenly over the cereal. Using a rubber spatula to cover the cereal completely with the chocolate mix.
  4. Add 3/4 cup of powdered sugar along with half of the cereal mix into each bag. Seal the bags closed then shake, shake, shake, shake! Shake those badboys until the cereal is completely covered in powdered sugar.
  5. Line a large baking sheet with wax paper and spread the cereal evenly across the sheet. Allow to cool for 1 hour until the chocolate is set.
  6. Pour the cereal back into the large bowl. Add the marshmallows and M&M's and mix gently to incorporate.
  7. Store in an air tight container.
Cherry Chocolate Chip Granola Bars by JavaCupcake.com

Cherry Chocolate Chip Granola Bars

Sweet and chewy, these cherry chocolate chip granola bars make the perfect snack for any deploying soldier!

Cherry Chocolate Chip Granola Bars by JavaCupcake.com

This weekend is going to be pretty hard for me.  There are a lot of things happening that are out of my control… things I do not want to do, but have to.  Things that will change my life forever.  It’s hard for me to handle… not being in control of the things in my life.

See… my husband is leaving for Afghanistan this weekend.  His third deployment.  His third time putting his life on the line for a country he loves.  For me… it’s my third time having to watch the love of my life walk away… possibly forever… shattering my heart into a million pieces.

I was trying to explain to someone the other day what it felt like this week leading up to his deployment and said this…  My heart is breaking into a million pieces and it’s happening slow motion. I can see everything playing out in front of me… my husband packing, getting ready, my love preparing to leave me…  but there is nothing I can do to stop it.

So, I do what I can.  I do the things I can control.  And in my world, that’s baking.

I’m putting together two dozen care packages for my husband and his soldiers to bring with them on the plane ride to Afghanistan.  I can control that.   Right?

Pre-Deployment Goodie Bags by JavaCupcake.com

In the care packages I’m including a bottle of water,  my Perfect Chocolate Chip Cookies, Espresso Brownies (a recipe I adapted from CakeSpy’s book The Secret Lives of Baked Goods), Peanut Butter Chocolate Chip Granola Bars and these Cherry Chocolate Chip Granola Bars!

The recipe I used for the granola bars  is originally from the Fearless Homemaker… but I mixed it up a bit and added dark chocolate cherry muesli and chopped dried cherries to the mix! YUM.

The outside of each bag had the soldier’s name on it and an inspirational tag I made with a small note from my family to each soldier.  The quote I used on the tags came from General Normal Schwarzkopf…

True courage is being afraid and going ahead and doing your job anyhow.  That’s what courage is.

I wanted to let them know that it was okay to be afraid, but that they are strong enough to push through the fear, do their job and come home safely to their friends and family.

Pre-Deployment Goodie Bag Tags by JavaCupcake.com

FREE PRINTABLE:  Click HERE to download a blank copy of the name tags I used.  Click HERE to download a generic version of the “You Will Be Missed” tags I used.

These bags were super easy to put together.  I used brown paper lunch sacks, red and white curling ribbon, red and blue card stock, a hole punch, scissors and glue sticks.

Assembly was super easy too…

  1. Print enough tags for each soldier.   Use Photoshop to add names to each tag or hand write them on.
  2. Glue the tags to card stock and cut out along the edges.
  3. Fill each bag with goodies.
  4. Fold over the tops of each bag and punch two holes in the top.   Punch a hole on the end of each tag.
  5. Push a red and white ribbon through the holes and tie in a knot.  String the tags onto one of the ends of the ribbon and tie securely.
  6. Curl the ends of the ribbon.

Cherry Chocolate Chip Granola Bars by JavaCupcake.com

So… this will be my husband’s 3rd deployment.  One might think it’s easier each time to say goodbye.

It’s not.

It’s harder.

A lot harder.

Maybe I should apply that quote to my life as well.  *sigh*

So… I bake.  I create.  I put my love into making care packages for these soldiers.  Because that’s the one thing… the only thing… I have control over in this process.

To my husband… I love you.  Please, come home to me.

Deployment 2013-69

Cherry Chocolate Chip Granola Bars

Yield: 15-24 bars - depending on the size you cut them
Cook Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 1 cup quick oats
  • 1 cup dark chocolate cherry muesli (I used a German brand, but any kind will work)
  • 1 cup crispy rice cereal
  • 1 cup semi-sweet chocolate chips
  • 80g dried cherries, chopped
  • 1/4 cup mini chocolate chips, for garnish
  • 1/2 cup unsalted butter
  • 1/2 cup honey
  • 2/3 cup light brown sugar, lightly packed
  • 1 tsp vanilla
  • pinch of salt

Instructions

  1. Spray a deep cookie sheet or jelly roll pan with cooking spray.
  2. In a very large bowl, mix together the quick oats, muelsi, crispy rice cereal, chopped cherries and semi-sweet chocolate chips.
  3. In a medium pot over medium-high heat, melt the butter.
  4. Add the honey and brown sugar and whisk until smooth. Bring to a slow bubble for about 2 minutes or until the sugar has completely dissolved. Remove from heat and let stand for 1-2 minutes to cool slightly.
  5. Slowly pour the warm mixture over the oat mixture in four parts. Fold/stir with a wooden spoon or spatula after each addition until none of the mixture is dry. Do this part slowly to ensure that all the oats are completely covered.
  6. Press the mixture into your prepared cookie sheet. Using a large piece of wax paper, press the mixture firmly into the pan, making sure it reaches the edges and corner. Use a lot of pressure to make sure you really push it into the pan. NOTE: If you don't push hard enough, your bars will crumble when you cut them. So, don't be afraid to use a lot of pressure!
  7. Sprinkle mini chocolate chips evenly across the top and press into the bars.
  8. Allow to sit at room temperature for at least 2 hours before cutting into bars.
  9. Store in zip lock bags or a container with a lid at room temperature.

Crock-Pot Dulce de Leche

This rich, thick, delicious and easy Crock-Pot Dulce de Leche makes the best filling for cakes, cupcakes or even topped on ice cream!

Crock-Pot Dulce de Leche by JavaCupcake.com

This week my friend Jason of Coffee Cup News asked if I’d be interested in submitting coffee related recipes to his blog every month or so!  And well… since I love Jason’s blog (I’ve been a loyal following since the beginning) I jumped at the chance to contribute!

Jason wanted original content for his blog… which well uhm… .might be hard cause I use coffee a lot in my baking.  I mean, every chocolate cupcake I make has coffee in it.  I’ve even already made a cupcake with coffee in the cake AND the frosting… my Mocha Mocha Cupcakes.  And really… what kind of a blogger would I be if I called myself  “JAVA” Cupcake and never used coffee!  So… I’m on a quest to come up with a new coffee cupcake for my first post on Coffee Cup News.

Crock-Pot Dulce de Leche by JavaCupcake.com

When I first began brainstorming ideas, I thought about some of my favorite coffee drinks I like to get when I go to Starbucks.  Let me be more specific…. when I go to Starbucks in the USA.  European Starbucks offer completely different flavors and I just haven’t jumped on that bandwagon yet.  Yeah – I’m a Seattle Starbucks Snob.  lol  One of my favorites at Starbucks is anything with caramel in it.  Caramel Macchiato, Caramel Frappucino, Caramel Mocha… seriously, anything with caramel in it is YUM.  And then that got me to thinking about how I could incorporate caramel into a cupcake, uniquely.

Dulce de leche! PERFECT!  I’ve never made it before and I’ve read on so many other blogs how simple it is to make.  So yes…. I’ll make dulce de leche and fill my cupcakes with it and then of course drizzle it on top!

And let me tell you… there is nothing simpler than making this sweet, caramely goodness.  You need only three things and time.  Simple. Easy. Delicious.

Enjoy!

Crock-Pot Dulce de Leche by JavaCupcake.com

Crock-Pot Dulce de Leche

Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes

Ingredients

  • 1 can Sweetened Condensed Milk
  • Crockpot
  • Foil or heat proof plate
  • Water

Instructions

  1. Remove the paper from the can of milk.
  2. Plate a piece of foil or a heat proof plate on the bottom of the crockpot to protect it from rust building up on the can during cooking.
  3. Set the can of milk on the plate or foil and cover completely with water then attach crockpot lid.
  4. Depending on how much time you have... you can cook the dulce de leche in one of two ways...
  5. On HIGH: Cook for 4-6 hours. 5 hours seems to make a good consistency, but go 6 if you want it thicker.
  6. On LOW: Cook 8 hours.
  7. CAUTION: Make sure that the can remains covered AT ALL TIMES. Allowing the water to boil off could cause the can to explode.
  8. Allow can to come to room temperature before opening.
  9. Store in air tight container up to a week in the refrigerator.

Easy Homemade Refried Beans

So, this recipe is not what I’d typically post about on my blog… but I’ve made these beans a dozen times over the last 3 months and they are one of my most favorite creations, EVER! I am actually eating these beans now for a late afternoon lunch.

This recipe is really quite easy to make… and you’ll never want to go back to making canned refried beans again.  Seriously… they are THAT GOOD.

The next time you have taco night at your house… make these beans too!

(PS… Sorry for the crappy camera phone picture!! lol)

Easy Homemade Refried Beans

Yield: About 3 cups of beans
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 4-6 Tbsp unsalted butter
  • 3-4 Tbsp extra virgin olive oil
  • 2 15oz cans pinto beans (I used reduced sodium)
  • 1/2 large onion, diced
  • 2 Tbsp diced green chilies (I used canned)
  • 1/2 cup diced canned tomatoes (any flavor variety you like)
  • 1 large clove of garlic, thru the press or minced
  • Salt/pepper to taste
  • 1/4 tsp red pepper flakes
  • pinch of chili powder (or to taste if you like it spicy)
  • 1/2-3/4 cup water

Instructions

  1. Drain and rinse the pinto beans. Set aside.
  2. In a large pan on high heat, melt the butter with the olive oil.
  3. Add the diced onions and sauté until they begin to soften.
  4. Add in the green chilies, tomatoes and garlic and continue to cook until heated through (about 3-4 minutes).
  5. Add the prepped pinto beans salt/pepper, red pepper flakes, chili powder.and water. Stir together and cook until bubbling. NOTE: Start with 1/2 cup of water. If the beans seem too thick, add more.
  6. With a potato masher, must the beans until no more remain whole.
  7. Reduce heat to medium and simmer until the beans are the consistency you desire.
  8. To serve: Top with melted cheese and a side of tortilla chips!

Notes

If you wanted to make these lower in fat, omit the butter and oil and spray pan with non-stick cooking spray.

Also, the measurements for all the ingredients are approximate. I make these a little different every time. If you wanted them spicy, add more heat! If you don't like tomatoes, don't add them! Use your imagination, the possibilities are endless!

 

Strawberry M&M Rice Krispy Treats

A few days ago, I had an appearance on the morning show on AFN Bavaria radio so I made a batch of Rice Krispy treats to share with everyone in the studio!  I also brought a plate to my husband’s office.

They were gone in 5 minutes.

Seriously, go buy yourself a bag of Strawberry marshmallows, a bag of M&M’s and make these.  Simple, quick, easy and SO GOOD!

Strawberry M&M Rice Krispy Treats

Yield: 16 squares
Cook Time: 5 minutes
Total Time: 5 minutes

A fun twist on the traditional krispy treat! This pink, strawberry and chocolate Rice Kripsy treat is sure to please everyone!

Ingredients

  • 6 Tbsp unsalted butter
  • 1 10oz bag of Strawberry jumbo marshmallows
  • 6 cups Rice Krispy cereal
  • 1 bag of pastel M&Ms
  • butter - to grease pan
  • wax paper

Instructions

  1. Generously grease a 13x9x2in pan.
  2. In a large bowl, measure Rice Krispy cereal. Mix in all but 1/2 cup of M&M's. Set aside.
  3. In a large heavy pot, melt the butter over medium-high heat.
  4. Add the marshmallows and stir constantly until melted. Remove from heat.
  5. Add the cereal and M&M's to the pot and mix with a large wooden spoon until completely incorporated into the marshmallow mix.
  6. Press mixture into greased pan using a piece of buttered wax paper and top with remaining M&Ms.
  7. Allow to cool before cutting into squares.

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