homemade payday bars

I literally made these bars by accident.
My craving for sweet & salty is an endless battle journey.
I don't really like candy corn (yes I do), BUT I saw the candy corn from Whole Foods and had to give it a go.
Knowing that it's made with zero chemicals and dyes made me want to try it even more.
Hey, I'm eating healthier candy--this is good.
Candy corn on it's own (aka after the third handful) can get too sweet. After eating too many, I wanted something salty, since we aren't allowed to have potato chips in the house because I eat them all in one sitting, I reached for the salty peanuts. And POOF, that flavor combination tasted exactly like a Payday Bar!
So I ran to the microwave, grabbed a small ceramic dish, melted a handful of candy corn, slowly but surely it melts just fine....the rest is history Payday bar history. Brilliant I tell you!

Two ingredient Payday Bars, easy peasy, and a little comfort added in knowing the candy corn from Whole Foods which has zero crap in there. So healthier candy bars.  Yay!  lol


You do have to work fast, this melts fast and hardens just as fast.
When melting, look for just done, visible chunks left, which will melt as you keep stirring.
Just keep swimming stirring till is a nice thick taffy-like nougat.



Caution!
When they are cooled, they do harden up, so be careful when slicing or biting!
We can't have you loosing a tooth before Halloween candy eating season starts!



homemade payday bars
print recipe

candy corn (I used the candy corn from Whole Foods, don't know if other brands will work)
spanish peanuts (I found these have the best peanut flavor, and the skins add a nice color.texture too. But use whatever kind you want.)

On a parchment lined baking sheet, lay down a couple lines of peanuts (as seen in photo above).
In a small ceramic bowl, melt a large handful of candy corn at a time in the microwave.
20 second burst, stir/rotate dish, then 10+ more seconds, stir again.
Look for visible chunks left which will melt as you keep stirring.
Dish might be hot, so use caution.
When in doubt always under microwave to avoid burning.
When the candy corn is melted, working quickly, place a line of the nougat on top of the peanuts.
I used a knife to guide it along.
Place more peanuts on top and mold/roll into a log.
This hardens up in about 7-10 minutes.
You can start out making short bars until you're comfortable with how the process works, and move up to longer bars.
Repeat above instructions for more bars.

friday links

Oh boy, have you tried the Halloween themed coconut milk bars from So Delicious?
They are so good. Chocolate dipped top with creamsicle bottom.
I ate the whole box in one sitting.
Found at Whole Foods Market.


I cannot get enough of these new protein chips from Quest Nutrition.
And you know even my 'potato chip loving' husband now eats these instead of the greasy alternative.
My favorite is the cheddar-sour cream.
Cheat clean indeed and zero guilt. Can't recommend these enough.


A while back I wanted to see if a cake mix would "muffin". It did.
And now I wanted to see if a cake mix would "bundt" and it did. Well that's a no-brainer really,
but I wanted to see if a cake mix would bundt with a filling in the middle and yes it does.
The filling is cream cheese, an egg and some pecans. I used the Duncan Hines golden butter cake mix--any flavor will do really.


I was asked to try the new cast iron grill pan from Bobby Flay at Kohls.
I'm happy to say I love it, it's square and it fits just perfectly on my stove top.
The handle is far better and the best part? It's not as heavy as other cast iron pans.
It makes the best grilled cheese too!




NY-style pumpkin crumb cake to fill that crumb cake + pumpkin craving.
That's a lot of crumb!  Yes, yes it is.


around the web:

ultra-violet & blue light: protect your eyes!
bad mood be gone with temporal tapping?
nutmeg custard tart
why Starbucks spells your name wrong (LOVE!)
chicken & waffles cake (I am in love with this baker)
spiced pumpkin seeds
greatest cooking tips from Food Network
soft batch frosted pumpkin cookies
baby owl loves the GoPro
alarming new research on perfectionism
gluten detecting service dog?
DIY pumpkin spice latte
chocolate cloud cake
how to make a basic bone broth
the science behind baking your own ideal chocolate chip cookie
should you refrigerate your eggs?
back pain caused by stress?
I am in love with this "adulting" blog
10 ways to clean dirty gadgets
mini pumpkin pie slice cookies
the lizzie borden house: tour the macabre
can honey heal?
the lowdown on fat: we have two types
acupuncture for chronic knee pain? does it work?
manta ray nudges scuba driver for help
where to find haunted places in NH
roast beef with espresso-sriracha sauce
5 things you should never say to people with cancer
Eiffel tower gets new glass floor
brittany maynard fund: dying with dignity (compassion & choices)
broccoli & apple salad (bookmarked!)
facts about ebola that you should know
scientists may have discovered how to stop your peanut allergies
authentic frank lloyd wright house for sale (only
spirulina vs. chlorella: what's the difference?
so someone tested ALL the mascaras at the drugstore
I am in love with this soup!


Have a wonderful weekend!

cinnamon spice cookies

Have you ever made a recipe just because of the smell it leaves in the house?
That was kind of the theme behind these cookies. What can I make that is super fall scented?
(I'm not buying one of those crazy pumpkin-cookie-latte-creme brulee-caramel-honey scented candles! My stars some of those are just way too strong!)
Honestly?  I'm really trying to get into the fall baking spirit that hundreds of you seem to have already.  The pumpkin baking frenzy is in full effect in the food blogging world.
And here I am like "how many days till summer?"
Going to be a long winter for me right?
We had such a good summer: full of sun, easy on the rain, low on humidity BUT it was short.
Literally ended before Labor Day--heat just left--poof!




These fall-themed cookies leave such a nice smell in the house.
No over-powering pumpkin scented candle needed with these baking.
These cookies are really good with hot espresso, and are the perfect cookie to use those baking cinnamon chips up.
Which by the way, those cinnamon chips are horrid on their own; yes I tried eating them in a 'no chocolate in the house moment'. Don't go there.....

cinnamon spice cookies
print recipe

1 ¾ cups + 2TB cake flour
1 2/3 cups bread flour
1 ¼  ts baking soda
1 ¼  ts baking powder
1 ts sea salt
1 ts cinnamon
1 ts pumpkin spice
2 ½ sticks (1 1/4 cups) unsalted butter, room temp.
1 cup light brown sugar (packed)
¾ cup dark brown sugar (packed)
2 large eggs
2 ts natural vanilla extract
½ - ¾ cup cinnamon chips

cook notes: 
I always taste test my cookie dough to see if it needs anymore spices.  I highly recommended this, as you may want more of a pumpkin spice flavor or cinnamon flavor.  For chewy/thick cookies, keep as dough balls (do not press down). For thinner/crisp cookies press dough balls down.  Cookies don’t spread much when baking.
After I made these, I realized that adding some finely chopped pecans would have been really tasty.
Sift flours, baking soda, baking powder, spices, and salt into a bowl. Set aside.
Using a mixer, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition, add in the vanilla extract.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.  Then add in the cinnamon chips and nuts if using and combine.
Cover bowl with plastic and let chill in fridge for an hour or overnight
When ready to bake, preheat oven to 350 degrees.
Line a couple baking sheets with parchment paper or a nonstick baking mat.
I used a medium sized cookie scoop to scoop out cookie dough. A smaller ice cream scoop is just as good—might have to reduce the baking time.
Place cookie dough balls an inch apart if leaving as balls, and 2 inches apart if flattening cookie dough balls.
For thick/chewy cookies keep as balls, for thin/crispier cookies flatten dough balls a bit.
Bake until golden brown but still soft, 14-18 minutes.

friday links

Happy Friday!


Wounded Warrior Project--a cause that is very dear to me.
"The greatest causality is being forgotten".
Please help, and if you can't help, please help raise awareness. Thank you.


These two....Just saying 'hello'!

Lobster boat (Lobster Mobster).
Not that I was trying to score some lobster you know.  No, not me.



New apple cider caramels from Lake Champlain chocolates are GOOD.
Made with real cider! So these pack a nice punch of twang flavor.
Found at Whole Foods or at Lake Champlain for other vendors.


Karina Moreira aka #ChicByKarina (fashion blog) has passed.
She was loved by so many here in Massachusetts and across the world.
Only 16 years old, battling her way through bone cancer at Boston's Children's Hospital.
She and Gisele Bundchen became instant friends, made a video together (it was a bucket list wish for Karina).
Please, if you can, help her family with ongoing medical expenses at their gofundme page.
My heart goes out to her family.



And this was in my fortune cookie.


One of my favorite meals: shrimp with honey walnut sauce.
Who has a good recipe for this?


David Venable of QVC's famed "In the Kitchen with David" has his second cookbook out!
Back Around the Table
"....with his first cookbook, In the Kitchen with David: QVC’s Resident Foodie Presents Comfort Foods That Take You Home, David Venable gave us the mouthwatering and memorable recipes that were passed down to him from his mother and grandmothers. Now, the beloved television host invites us back to the warmest room in the house to share inventive spins on traditional dishes that are sure crowd-pleasers in his second book: Back Around the Table.
Laid out with ten easy to follow and love chapters; here are some of the highlights inside:

Mix and Mingle: Transform comfort foods into party fare with Mac ’n’ Cheese Bites, French Onion Soup Dumplings, Chicken Cheesesteak Egg Rolls, and Beef and Bean Tostados.
Brunch and Beyond: Make breakfast the most anticipated meal of the day with Blueberry-Lemon Ricotta Pancakes with Blueberry Syrup, Eggs Benedict Bread Pudding, Hash Brown Breakfast Pizza, & Spiced Bacon Skewers.
Quick and Easy: Use that pressure cooker you’ve got stashed away in the cupboard to make Chili con Carne, Osso Buco, Asian Pulled Pork, and Chicken in a Pot.
Light & Bright: Savor Skinny Fried Chicken, Seven-Layer Taco Salads, and Linguine Carbonara—dishes that not only taste good but are guilt-free.
Smoke & Fire: Start up the grill for Smoked Brisket, Surf and Turf Kebabs, Grilled Scallops with Citrus Marinade, and Bacon-Wrapped Asparagus Bundles.
Sweets & Treats: Finish off your meal with a crowning achievement such as Lemon Cheesecake Bars, Cherry Strudel, Peach Melba Icebox Pie, or Apple-Walnut Rustic Tart...."


Looking for a quick & easy pumpkin snack cake?
Try this one with a pumpkin buttercream.
(the pumpkin buttercream is so good you may not even need a cake for it!)

My pumpkin butter crunch bars were the most downloaded last year during the Fall season.


One of my favorites: gingerbread snack cake w/ molasses glaze


Or maybe you fancy a hamburg & cheddar pizza with fig jam?

around the web:

how about a human hamster wheel as your new desk?
siri vs. starbucks--who spelled it better?
the best way to decorate for Halloween!
specialized gear for commuters to protect against germs
15 wonderful quotes to inspire you
salted toffee-chocolate squares
crying does help relieve stress
chocolate-peanut butter swirl cookies
man takes vow of silence & walks across America
famous personalities & their age of success
Greeks captivated by Alexander-era tomb found
7 tricks to improve your memory
best (and healthiest) cup of coffee?
10 things to help fight body inflammation
fan of Outlander? (I am) There is also an OutlanderKitchen
Survivor is casting now for next season! Who's ready?
bulletproof immune system
2-ingredient pumpkin bisque
the cupcake plunger: does it work?
easiest chocolate tart
does a bad diet cause bad behavior? (yes, duh)
6 natural cough remedies
best stretches for tight hips
can someone be too pretty, too handsome?
what is the alkaline diet & should I care?
why people should listen to jazz
right at 6pm offices vanish into the walls in Holland
the "one trip grip" does it work?
6 best apples for pie
(VERY helpful) neck stretches to help relieve neck & shoulder pain
great list of newsletters that you can look forward to
awesome map reads (trust me, click this & enjoy!)
huckleberry's chocolate chocolate teacake
smartphones and their effect on your eyes
instead of tents they sleep in hammocks above the alps
I am in love with this open air glider video
pig steals beer, gets drunk, gets in fight with cow (I know!)
pumpkin-chai waffles
legal to start a food business in my home?
tips for practicing meditation in the office

Have a wonderful weekend.

pumpkin spice rice krispie treats

Do you remember me talking last fall about the wonderful find that is the Pumpkin Butter from Trader Joe's?
I made a few recipes with the pumpkin butter, it's so versatile!
Truly not just for toast. Is that what it was intended for? Toast?
I've never used this on toast--have you?
Last year I made quite a few recipes with it:
-sea salted pumpkin-oat cookies
-pumpkin snack cake with pumpkin buttercream (oh this was good!)
-pumpkin bread candy bark
-pumpkin butter-cinnamon chip cookies
-and the extremely popular pumpkin butter crunch bars! (dangerously addicting)

And now the latest creation: pumpkin spice rice krispie treats.
I mean why not?
I haven't seen rice krispie bars made into fall mode, have you?
I added a handful of walnuts to these too for an extra layer of texture.
And why I didn't use pumpkin seeds is beyond me--excellent idea.
These treats are loosely based on the espresso-cream rice krispie bars recipe I made back in 2010.
Actually rice krispie bars are so versatile, easy to swap whatever seasonal ingredient you want.
Not sure how plain pumpkin would work, it might be too wet/heavy to add in, unless you sauté it down a bit?





pumpkin spice rice krispie treats
print recipe

4 TB salted butter
4 oz. cream cheese, room temp
¼ cup white chocolate chips
3 TB pumpkin butter
hefty pinch of sea salt
10 or 11-ounce bag of mini marshmallows
½ cup of walnuts, or pecans or pumpkin seeds (optional but wonderful)
 6 ½ cups rice krispies

Spray a 13 x 9-inch pan with non-stick cooking spray.
In a very large 6 or 8 qt. pan, melt the butter, cream cheese, pumpkin butter, and white chocolate chips over low heat, constantly stirring.
(this part takes a while as you want to melt everything low and slow since there is chocolate in there).
Once melted add in a hefty pinch of sea salt, stir.
Using a rubber spatula immediately add in the marshmallows—all the while keep an eye on the bottom of the pan, don’t let it burn!  Ok to take pan off heat for a bit if needed if you think it’s getting too hot.  Once marshmallows are added just keep stirring until melted-- you will be stirring a lot.  After its melted take off the heat, add in the rice krispies and nuts too if using.  Mix until well combined.  It will be hard to stir—thick for sure.
This is when you have to work fast and stir until well combined; making sure to get the bottom well combined as well.  Once all mixed then transfer mix to your prepared pan and push down into pan with spatula or water-wet hands. After it’s all smoothed over this is when I like to add a touch of nuts on top for decoration, optional of course.
Place in fridge to set and cool.  They need to cool completely before cutting into bars.  You will need a very sharp knife to cut through these with ease.
Depending on how you cut them they should make about 15-20 bars.