Fall Harvest Chex Mix!

Fall Harvest Chex Mix!

Hi there, guys! I hope that you’re all having a beautiful day. 🙂 ❤ I have an amazingly delicious treat to share with you today!! It was a breeze to make, a big hit for my whole family, and because I made a half-batch, I have enough to make more, haha! This treat/snack is called fall harvest chex mix!

I got the original recipe here! Like I said, I halved the recipe, and I also omitted the Bugles. Everything else stayed the same, and the directions were very easy to follow.

Let’s jump right into this!

Fall Harvest Chex Mix

The ingredients I used are below:

Fun fact: I over-eagerly dumped the wrong ingredients together in a bowl, so Joshua and I had to separate the rice chex out by hand. lol

^ Picture proof. That’s why you read the instructions carefully, kids!

Once the candy was in one bowl and the rice chex and pretzels were in another, this is how they looked!

I made the glaze that went with the rice chex and pretzels, then poured it over them and slowly mixed it until they were covered evenly. This was very easy, as well, and I was happy with how the texture of the glaze turned out. The other times when I’ve worked with a warm sauce/glaze that has to be whisked until it reaches a certain texture has been hard for me, but this recipe made it simple!

There isn’t much of a visible difference, except you can see that they’re a little bit shiny, haha!

Related Post: Homemade Candied Pecans

The next part reminded me of when I made the candied pecans recipe for the first time back in February; you spread the food out into an even layer on the baking sheet, then bake for 45 minutes, stirring them every 15. This was my first time using parchment paper in baking, actually, and it worked very well!

Once they had cooled, I was then able to pour them in with the candy ready in the other bowl. I had done it prematurely earlier in the day (lol), but now was the time for them to make a delicious snack combo!

Sorry about the overexposure on the picture above; sometimes, the metallic siding of the mixing bowl I usually use will make my phone’s camera think I’m pointing at DIRECT SUNLIGHT, and everything gets white and fuzzy. Haha! I kept having to manually bring down the exposure because the camera wouldn’t pick up the room’s lighting correctly.

Once I had transferred this treat to the glass container I was going to keep it in, I brought out the festive props and took some more pictures.

I have never been more happy with how a still-life photoshoot turned out!!! All of the fall vibes are killing me hahaha

{Final Verdict}

This Fall Harvest Chex Mix is the best treat I’ve made in a while! However, I do have a few complaints. (Nothing big; just things I’ll change or do differently next time.) The main one is that the candy pumpkins were hard to eat – me and my whole family much preferred the candy corn, which tastes exactly the same! Next time, I’ll do more candy corn and omit the pumpkins, even though they are very cute and picture-worthy.

My only other issue was that it was hard to get a nice handful of the snack that included pieces of all the different candy and pretzels/rice chex because the heavier items (mainly the Reese’s Pieces) fell down to the bottom of the glass container. I might have to store them differently next time so that eating this treat is easier!

I hope that you guys enjoyed reading this post! I was very happy with how it turned out, and I’m sure that you’d love it if you tried it, too.

Would YOU like to make this treat?
Click here for the recipe!

thanks to jirah and elline for my signature! xx

Blueberry Muffins!

Blueberry Muffins!

Hi guys! I hope that you’re all having a beautiful Thursday. ❤

For this week’s tasty treat (this is the first time in months that I’ve gotten treats posted two weeks in a row, woot woot!), I have a very tasty recipe for twelve simple blueberry muffins!

This post is dedicated to Angela from lifeofangela, as she’s the reason I found out about this awesome recipe! She posted her batch of them last week, and as I had already been wanting to make blueberry muffins for a while, this was the boost I needed to finally make them!! haha

Related Post: Blueberry Cake!

Are you guys ready to learn how to make these wonderful muffins? Make sure to check out the original recipe (I followed everything, just converted Celsius to Fahrenheit haha). Let’s get into this!

Blueberry Muffins

Here are the ingredients that you will need:

I mixed all of the dry ingredients into a large bowl, and the wet ingredients into a small bowl:

Then I mixed them all together in the large bowl, making sure not to squish the blueberries too much:

Next, I poured them into the cupcake liners and dotted all of the tops with a few extra blueberries:

Then, last but not least, you bake them! (Look at how tiny they look in this picture, haha)

Because I’m still quite new to baking, I haven’t learned a good technique on pouring batter into muffin tins or cupcake liners yet … so the edges of the muffins didn’t turn out as pretty as I would have liked, haha. However, I still attempted to make them look alright!

Thank you all so much for reading! If you’d like to make these awesome muffins for yourself (remember to visit the original recipe), they are very good served warm with margarine or butter. Yummy!

How about you?

What was the last thing that YOU baked?

Have a great day, guys!

— Maggie

Fruit Salsa and Cinnamon Chips!

Fruit Salsa and Cinnamon Chips!

Hello everyone, and welcome back to your (usually) bi-weekly dose of my tasty treats!

This particular dessert was quite a large project – definitely the biggest one I’ve done so far.

A few weeks ago, I was browsing Pinterest. I always seem to be doing this, haha, but that day, I was looking for something different; I was searching for summer-y recipes to try out and make throughout the summer, and what I’m sharing in this post is the first one that I fell in love with!

It’s such a unique idea, and the homemade chips that went with it are absolutely amazing, too!

Today, I am happy to introduce to you fruit salsa and cinnamon chips!

Fruit Salsa

This picture-worthy appetizer treat is made from a nice blend of different fresh fruits. It also has some fruit preserves thrown in to add a more salsa-like texture and appearance. It was definitely time-consuming with all the different fruits I had to chop up (thankfully, my brother volunteered to help out with some of that!), but the turnout was worth it.

Before I go on, I’d like to tell you guys that this is a great treat idea for a big party, but making the whole batch was a mistake. I ended up throwing most of it away, unfortunately. 😦 There was so much, and my family and I couldn’t eat it in time. So, while I probably won’t make it again (except maybe for a party), I am for sure making the cinnamon chips that went with it! I’ll talk about those in a minute. Alright, back to the fruit salsa.

First, you gather all your fruits together.

I used a dalia melon, two granny smith apples, and a lemon. Next up, we have:

Raspberry preserves (that’s what the original recipe creator used, so I did the same!), as well as strawberries and raspberries.

I cut up the apples, salvaged as much of the melon as I could (ahaha I was quite the amateur fruit slicer), grated the lemon, opted to use some lemon juice from the fridge instead of juicing the lemon I had just zested (I don’t like pulp), cut up the strawberries into very small pieces, then mixed everything (including the preserves) together in a huge bowl! Here are some pictures from that process.

while cutting these up, I stopped momentarily to take a picture because I thought they looked pretty cool.
behind-the-scenes footage of my baking adventures. I was thankful for his help. you can spot different picture props and things I didn’t include elsewhere in this shot aha
all the apples chopped up. there were so many!!
… and here’s everything mixed together!
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Cinnamon Chips

I never thought that I would make my own tortilla chips one day – much less cinnamon-sugar ones! However, I am so happy that I got to make these. They were extremely simple, quick to bake, and sooooo good!

All you need are some flour tortillas (any size will do), sugar, cinnamon, cooking spray, and a baking sheet and foil.

Spray both sides of the tortillas with cooking spray, then sprinkle the sugar/cinnamon mixture on both sides. Once you’ve done this with as many as you’d like (I used four fajita-size tortillas), stack them together on the baking sheet and use whatever you’d like to cut them (I used a pizza cutter) into the desired triangular shape. (You can make them big or small; it’s just preference!)

Next, you arrange them in a single-layer on the baking sheet and bake for about ten minutes.

I loooove how these turned out!! The salsa was quite a commitment, so I know that most people wouldn’t be up for concocting that (haha), but guys. Please do give these cinnamon chips a chance. They’re super easy, and they make for a light treat!

Thanks for reading, guys!! How about you?

What’s YOUR favorite summer treat?

Are you interested in making the salsa or those chips yourself? Awesome! Click here for the original recipe.

Happy Thursday!

— Maggie

Vanilla Dump Cake!

Vanilla Dump Cake!

Helloooo everyone! Happy Thursday to all of you! And a hearty welcome back to your bi-weekly does of my tasty treats. ❤

Today, I have a dessert so simple to make that my mom came up to me one late afternoon, asked “Do you want to make a cake?” and she and I had it baked and frosted before dinner was on the table. (Alright, I take that back; she frosted it right after dinner. Details, details.) This vanilla dump cake is delicious, super quick, and such an easy treat to fix!

If you have the ingredients listed below, an electric mixer, measuring spoons and a few mixing bowls, then you’re good to go. ❤

I’m going to share the recipe for the cake and the frosting, since they’re both so short, then I’ll post a few pictures of my experience with making it! (Special thanks to my mom for her baking and photography help. ❤ )

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Vanilla Dump Cake

Ingredients:

1-3/4 (and an 1/8) cup flour

1-1/2 cups sugar

1 cup margarine

1 1/8 cup milk

2-1/4 tsp baking powder

1-1/2 tsp vanilla

3/4 tsp salt

1-1/2 eggs

Vanilla Icing

Ingredients:

1/2 cup butter

2-1/2 cups powdered sugar

1 1/2 Tbsp milk

1 tsp vanilla

Instructions {Cake}:

1. Preheat oven to 350F. Spray a 13 x 9 glass baking dish with cooking spray. Set aside.

2. In a large bowl, beat all ingredients together with an electric mixer on medium speed, scraping bowl occasionally, until well blended.

3. Pour into the prepared glass baking dish.

4. Bake for about 40 or until golden brown and a knife inserted comes out clean.

(Time and done-ness varies depending on what pan/dish you use!)

Instructions {Frosting}:

1. Cream butter in medium mixing bowl, then add vanilla.

2. Add powdered sugar one cup at a time, beating on medium speed.

3. Add milk; beat on high until completely blended.

4. Spread evenly over warm cake!

the finished product!

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Thank you so much for reading, guys! There are few treats I like more than a basic vanilla cake – and this one is so easy to make. My mom has actually been baking this one for years, and I’ve always loved the thick frosting, the moist cake, and while I think it’s very good with strawberries on top, it is also fantastic on its own!

Happy Thursday!

— Maggie

Chocolate Chunk Cookies

Chocolate Chunk Cookies

Hello everyone, and happy Thursday! Here’s a fun fact to start off today’s post: This is the first chocolate dessert I’ve ever written about on my blog! There’s only one reason for this, as I am absolutely in love with chocolate, haha: acne. Chocolate makes my skin so sad. Still, I cave in sometimes.

Since 2017 began, this is also the first chocolate dessert I’ve made! I used a chocolate chip cookie recipe my mom has been making for years and substituted the chocolate chips for some dark chocolate bars (chopped up into chunks) with 70% cacao – that’s very dark chocolate! And it was soooo good in these cookies. They didn’t end up looking as pretty as I would have liked; the chocolate melted quite a bit, but they still turned out great, and everyone really liked them.

I hope you enjoy! Make sure to let me know if you ever make these cookies yourself. 🙂

Chocolate Chunk Cookies

Ingredients:

¾ cup sugar

¾ cup brown sugar

1 cup butter or margarine, softened

1 egg

2 ¼ cup flour

½ tsp salt

1 tsp baking soda

1 3.5 oz bar dark chocolate, chopped into small pieces

Instructions:

1- Heat oven to 375°F. Chop up chocolate into small chunks. Set aside.

2. Stir flour, baking soda and salt together in medium bowl.

2. Mix sugars and butter together in a large bowl, then add egg.

3. Mix together well.

4. Mix in chocolate chunks!

5. Drop dough in small rounds onto greased baking sheet a few inches from each other, roughly the same size.

6. Bake 8-10 minutes or until golden brown.

Ooooh, writing this post has made me crave these all over again! They were definitely a very simple cookie to make. 🙂 Let me know in the comments below:

What was the last thing YOU baked?

Happy Thursday, everyone!

— Maggie

Lemon Sugar Cookies

Lemon Sugar Cookies

Last summer, I visited the Great American Cookies Company with my dad and brothers, and he let each of us pick a cookie that we wanted to try. When I saw that they had lemon sugar cookies, I knew that I had to have one! I couldn’t get over how delicious it was – it had a sweet lemon flavor and was probably the best sugar cookie I’ve ever tasted.

While pondering what new recipes to try recently, as I scrolled down Pinterest and sifted through Allrecipes, I realized something: There’s probably a lemon sugar cookie recipe out there! It didn’t take me long to find one, and a few days later, I was getting busy in the kitchen.

The original recipe calls them ‘Princess Cookies,’ and while the story behind the name is adorable (check it out on Allrecipes!), ‘Lemon Sugar Cookies’ suits me better.

They turned out delicious! They weren’t as flavorful as the ones I had last summer, but that was to be expected, lol. Mine were free of artificial colors and preservatives! Mine had a light lemon flavor and a texture that was very cakelike. They weren’t spongy, or anything, but they were chewier than other cookies I’ve had!

I halved this recipe and made about 15 cookies. I used more lemon juice and zest than the recipe called for to make sure that they had a great lemon flavor. For the lemon glaze on top, I found a recipe from this cake, which I also halved.

So, let’s go ahead and see how I made these cookies!

Here are the ingredients:

I mixed the dry ingredients together:

Then I combined the wet ingredients in a separate bowl:

Next, I mixed them together!

Making sure not to overstir, I chilled the dough in the refrigerator for 30 minutes.

Then I rolled them into little balls and baked them.

Once they had cooled for a few minutes, I made the lemon glaze (I used too much lemon juice – please don’t make the same mistake lol!) and drizzled it over all the cookies.

I loved how these turned out, and I’m looking forward to making them again! Let me know how you like them if you make them yourself. 🙂

Have a blessed Thursday, everyone!

— Maggie

Cinnamon Roll Cake

Cinnamon Roll Cake

Hello everyone! ❤ Welcome back to your weekly dose of my tasty treats. Today, I have something absolutely delicious to share with you. It’s a traditional sweet roll with a fun twist:

I made a cinnamon roll cake!!!

Up until now, Pinterest has supplied all of my recipes, but I found today’s treat from one of the sweetest bloggers I know. She also happens to have the most beautiful blog that I’ve ever seen! Her name is Hannah, and her website is called Woven Beautiful. ❤

She and my mom have been blogging friends for years, so even though Hannah and I have only been acquainted for a few months now, I feel like I already know her so well. 🙂

Hannah writes about the beauty in her life, from what the Lord is teaching her, to her sweet family, to the hobbies she’s interested in – and like I mentioned a moment ago, the mood of her blog is peaceful and absolutely beautiful – it’s no wonder to me that she has that word in the name of her site!

If you’re interested in checking out her blog for yourself, you can do that by clicking here. I know that she would love it if you came by for a visit! xx

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When I saw that she’d shared a recipe for a cinnamon roll cake that she makes, I knew that I had to make one myself. The only thing I did differently was add more vanilla extract into the cake, as I didn’t have any almond extract on hand, and I used margarine in the cake part instead of butter.

These are the ingredients I used to make the cake:

And this is what I needed to make the cinnamon-sugar topping:

Unfortunately, I didn’t take pictures of the cinnamon topping or the three-ingredient glaze, but it’s because there wasn’t much to them. Haha!

First, I mixed the wet ingredients together (my favorite bowl wasn’t clean, so I had to use a different one, lol!):

Then I combined the dry ingredients in a small, separate bowl:

Then I combined the two together, put the batter in a greased glass baking dish, made the topping and spread it on top, then baked it. Once it was done, I made the glaze and evenly drizzled it over the whole thing, then I served it to my family after dinner!

It really reminds me of a coffee cake my mom used to make all the time. That dessert had a cake base, cinnamon topping, and sugary drizzle, as well. It was one of my favorite desserts for a while! Because of that similarity, I enjoyed this cinnamon roll cake even more.

Want to make YOUR OWN cinnamon roll cake? Click here to get the recipe! x

I hope that you’re all having a joyful Thursday! ❤

— Maggie

Peach Muffins!!

Peach Muffins!!

Hello everyone, and welcome back to another weekly dose of my tasty treats! haha

Should I open each recipe like that in the future? I think I should lol

Anyway, I know that I’m always excited whenever I make anything new, but these peach muffins really are worth celebrating. If for no other reason, I’ve been wanting to make some of my own for a few summers now! I had an absolutely delicious peach muffin at a downtown coffee shop near where I live back in 2015 and ohhhh, man. I’m so glad that I found a recipe on Pinterest and got to make some of my own!

I changed the original recipe around a bit by substituting the butter for margarine (I’ve found that butter gives me bad acne, which makes me very sad!); canned peaches instead of fresh ones, as they’re not in season yet; and even though I took a picture of it, I forgot to put in the vanilla. I’ll leave it in the list of ingredients, but just know that I made mine without it, and they turned out great! haha

As they didn’t turn out to have a strong peach flavor, my mom suggested that I use peach preserves next time, along with the canned peaches. I’ll have to blog about it when I see how that goes!

The crumble topping was very hard to “sprinkle” on the muffins, and I honestly don’t think it added anything flavorful to them. You could skip this step, or use butter like the original recipe called for, or try out something completely different to crumble on top. I wouldn’t recommend doing what I did; margarine doesn’t crumble. lol

I was able to make fifteen muffins with what this recipe yielded, but it just depends on what tins you use. 🙂

I hope that everyone’s having a wonderful Thursday so far! ❤ Enjoy the recipe.

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Peach Muffins

{Ingredients}

For the Muffins:

¼ cup margarine

1/3 cup sugar

1 egg

2-1/3 cups flour

1 Tbsp baking powder

½ tsp salt

¾ cup milk

1 tsp vanilla extract (still tastes good without)

1 15oz can of canned peaches

For the Crumble Topping:

¼ cup sugar

3 Tbsp flour

1/4 tsp ground cinnamon

2-½ Tbsp margarine

{Directions}

1- Preheat oven to 375°F.

2. Chop up the canned peaches into small chunks and put them in a small bowl. Set aside.

3. In a large bowl, mix the margarine with the sugar until fluffy, then add the egg until it’s blended.

4. In a small bowl, combine the flour, baking powder, and salt.

5. Add the dry mixture to the wet mixture, alternating with the milk. Mix in the vanilla extract.

6. Slowly stir in the peaches with a spoon.

7. Spoon the batter into cupcake-lined tins (or disposable cupcake tins) until they’re 2/3 of the way full.

8. Make the crumble topping: mix the sugar, flour, ground cinnamon, and margarine together in a small bowl. After chopping it up as best you can to create crumbs, sprinkle on top of the muffins.

9. Bake for 20-25 minutes. Let cool on wire racks.

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Thank you so much for reading! These turned out amazing, and I can’t wait to make them again and experiment until I get them just right.

Have YOU ever tried peach muffins?

— Maggie