Banana Cinnamon Toffee Chip Muffins- Fresh Peach Dessert- Chocolate Covered Toffee Pretzels

We have a whole post about sweets today. SUGAR kids , my favorite thing in the whole wide world! LOL!!! In the beginning of summer I won a give away on Lisa's blog, The Cutting Edge Of Ordinary. I received some awesome things in that giveaway, one of which was muffin cups. They are sooooo pretty and nothing like anything I've ever baked with. Lisa has another give away going on right now, she's giving away The Pioneer Woman's latest cookbook, the giveaway ends TOMORROW Wednesday November 18th so get over there and leave a comment! You will thoroughly enjoy your visit to Lisa's blog, she has wonderful recipes and her pictures are a delight to see. Ok so what did I make with the muffin cups? I made Banana Cinnamon Toffee Chip Muffins, wonderful huge muffins that were eaten up in a flash! Also for this post Carol made a Fresh Peach Pretzel Dessert and Cyndy made Chocolate Covered Toffee Pretzels. Go grab the drink of your choice, coffee, hot tea or a big glass of milk cause we're eaten SUGAR!!!!

Bunny made:

Banana Cinnamon Toffee Chip Muffins



Wanna print just the recipe, click here!

Banana Cinnamon Toffee Chip Muffin

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

2 1/4 cups ripe mashed banana
1/2 cup granulated sugar
1/2 cup sour cream (not low fat)
1/4 cup vegetable oil
3 large egg yolks
1 teaspoon vanilla extract

1 cup toffee pieces
3/4 cup cinnamon chips

Preheat the oven to 400 degrees.

Mix the flour, baking powder, baking soda, and salt together in a large bowl.
In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together.
Add wet ingredients to the dry and stir just until the ingredients are mixed well. Fold in the nuts and chips.
Fill the well-greased tins nearly full. Use all the batter for twelve standard muffins.
Bake for 8 minutes at 400 degrees. Reduce the temperature to 350 degrees and bake for another 8 to 10 minutes or until done. Let sit for five minutes and remove the muffins from the pan to a rack to cool.





Carol made:

Fresh Peach Dessert



Is this dessert ever a WINNER! I look forward to it when fresh peaches are available here. I'm sure you've seen or made a recipe like this with strawberries.....I haven't tried that version yet but would sure like to!

I got this recipe from my friend Susie Ann who is a WONDERFUL cook and baker. She has some of the best recipes!

Usually when I think of making this recipe....I'm missing one ingredient....the peach Jell-O......the PEACHES........URGH!!!! Y'all know how that goes. I finally managed to get my act together and got everything I needed to complete the task at hand. I can't find regular peach Jell-O in any grocery store around here, in fact, peach Jell-O is REALLY hard to come by in this area. I can get sugar-free peach Jell-O though, and it works beautifully!

This dessert gives you the best of everything. It's the perfect blend of salty, sweet, fruit, creamy and crunchy all rolled into one.

It sure is a treat in this house...I hope it will be for you too!

Carol

Wanna print just the recipe, click here!

FRESH PEACH PRETZEL DESSERT

Preheat oven 400 degrees.

2 c. crushed pretzels
1/2 c. melted butter
3 Tbsp. sugar

Mix together pretzels, melted butter and sugar; spread evenly into a 9x13-inch baking pan. Bake 8 minutes; cool completely.

1 (8 oz.) pkg. cream cheese, at room temperature (I use reduced fat cream cheese)
1 c. sugar (I've substituted Splenda in this-when using Splenda, reduce amount to 3/4 c.)
1/2 tsp. almond extract
1 (8 oz.) container frozen whipped topping, thawed (I use lite)
1 (6 oz.) pkg. peach Jell-O (I use 2 (4 servings each) boxes sugar-free peach Jell-O)
2 c. boiling water
4 c. sliced fresh peaches (6 peaches)

Beat together cream cheese and sugar (and extract, if using) until well blended; fold in Cool Whip. Spread over cooled pretzel crust.
Dissolve Jell-O in boiling water; allow to cool to room temperature. Stir sliced peaches into cooled Jell-O. Place in refrigerator for about 30 minutes, then spoon over cream
cheese mixture. Chill until firm.


Cyndy made:

Chocolate Covered Toffee Pretzels



I'll do anything for an extra day off for my vacation. Last Christmas I made chocolate covered pretzels and gave them out to the staff. Hmmm, I think I created a monster. People started asking me to make them for Parties, um NOOOOO. I do it for fun and if I started taking orders, then I wouldn't want to do it anymore. Getting back to my vacation day off. My boss told me she was planning on getting married in November of this year. She also asked me if I would make some pretzels for her wedding as favors for the reception. PRETZELS? I said "How about Chocolate Suckers? I can hand paint them" she said "I like the pretzels, PLEAAAAASE??" Well, long story short, I was rewarded with an extra day off for my vacation, but I had to make 300 Chocolate covered Pretzels. My kitchen looked like a pretzel factory! Since my boss has been on a diet literally for 6 months, I decided to use up some of the left over chocolate and make some candy for her and her new husband using some dried fruits and nuts too. I didn't want to waste some of the broken pretzels, so i made mini pretzels so if they didn't have any left of the bigger ones, they would have the small ones. Her colors were chocolate and white and peach.

I can't go to the wedding since I'll be on vacation, but I'll have a drink to toast their marriage while sitting on the beach in Maui..................

Wanna print just the recipe, click here!

Chocolate Covered Toffee Pretzels

1lb Chocolate wafers (preferably Merken's, I used white)
1/2 cup melted Peach colored wafers
1 bag of pretzel rods (about 15 - 20)
1 bag of Skor bits or about 6 - 8 skor bars crushed into med sized pieces

Melt chocolate in Microwave in 15 second increments or use a warming tray. Dip pretzel rods into main color and tap off excess chocolate. Set rod on wax paper lined cookie sheet and sprinkle with skor bits. after dipping last pretzel, melt second color and using a spoon dip into chocolate and swing spoon back and forth to make a spray/splatter pattern at an angle over pretzels. Let dry and enjoy.



NOTE: If you have any left over chocolate, Mix in some nuts, dried fruits or even Rice Krispies and drop by spoonfuls onto waxed paper and let dry. or you can make Candy wafers like I did.