Caramel Stuffed Snickerdoodle Cookies

And last on our cookie list this week was for my bestie's birthday!  She LOVES Snickerdoodles and I try to find different versions to make for her birthday. I've made Snickerdoodle Cupcakes with Cinnamon Swirl Frosting, Pumpkin Snickerdoodles and Mrs. Sigg’s Snickerdoodle Whoopie Pies. And Now I came across Caramel Stuffed Snickerdoodle Cookies on Yellow Bliss Road. 

I saved one cookie each for my boys and the loved them, my husband of course just wanted the caramel's .. lol. The only thing I came across was the caramel is nice a gooey out of the oven but after time it goes back to it's hard form. I doubled the recipe and as usual my cookies where a little on the LARGE side. I may need to invest in that scoop to make smaller perfect shaped cookies!

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 3/4 cup flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 18 caramels, unwrapped
• For Rolling:
• 1/4 cup sugar
• 1 tablespoon cinnamon

Instructions

1. Preheat the oven to 375 degrees.
2. In a large bowl cream together the butter and 1 cup of sugar. Add egg and vanilla and beat until blended.
3. In a separate bowl, sift together the flour, salt, baking powder and cinnamon. Add to the wetingredients and mix well until a nice dough forms.
4. Mix 1/4 cup sugar and 1 Tbsp cinnamon together in a shallow dish and set aside.
5. Divide dough and roll into balls about 2 Tbsp in size. (Using a cookie scoop is very helpful for this). Flatten each ball of dough with the palm of your hand and place a caramel in the center. Wrap the dough completely around the caramel and roll into a ball again. Roll in the cinnamon sugar mixture and place on an ungreased cookie sheet about 2 inches apart.
6. Bake for 10-12 minutes. Cool on cookie sheets for a few minutes, then transfer to a cooling rack to cook completely.
7. Store in a tightly sealed container for up to one week. Do not refrigerate as it will harden the caramel.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Boo to you from our crew - Gooey Caramel Apple Monster Corn

Have I mentioned how much I love Blog Hops?  No really I do, OK I don't love that people don't stop by and say hi like they should or leave a comment when they do stop by (OK off my soap box). What I do love about them is finding amazing new things to make!  This Halloween I had a plan but then I came across some new things and of course had to try them out.  The only bad thing is this year being at public school vs private I have more kids to make for!

I found this really cool idea for Gooey Caramel Apple Monster Corn on I Dig Pinterest.  I had most of the items already on hand. I made a quick trip to the Dollar Tree for the Caramel Apple Taffy.  I should have picked up the gum drops like she had in her recipe but let's just say shopping at the Dollar Tree with the boys needs to be a get in and get out or I end up with a cart full of crap (I mean real crap some of those toys are just that!)

What you Need:

4 c. unpopped corn kernels or about 12 c. popped corn

2 1/4 c. brown sugar

1 c. karo syrup

1/2 c. butter

dash of salt

1 can (14 oz.) sweetened condensed milk

1 t. vanilla

1 pkg. (7.5 oz.) Caramel Apple Taffy (Dollar Tree - I used 2 bags)

Peanuts (I skipped)

sprinkles (I used on half of the batch)

gum drops (I forgot to pick up so skipped it)

Wilton Candy Eyes (I bought mine at Walmart, seen at Target & Micheals)

MM (I threw in a few orange and green)

Wilton Bags (Found on Clearance at Micheals 99cents for 15 bags)

Caramel Part:

Pop the corn.  Stir brown sugar, karo syrup, butter and salt in a sauce pan.  Bring to a boil and let boil for 2 minutes, stirring constantly.  Stir in sweetened condensed milk and vanilla. Bring to a boil.  

Add caption

Popcorn / Caramel Part:

Pour over popcorn and carefully incorporate so all popcorn is covered. Unwrap taffy and melt in a buttered saucepan over low heat, stirring frequently. Immediately drizzle over popcorn mixture.  Store in an air-tight container.

Hope you enjoy and give these a try!

Are you ready for Halloween Tonight?

I think I can say I'm ready!!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

A Sweet Center like Me :) Caramel Stuffed Snickerdoodles

A while back I made the Caramel Stuffed Apple Cider Cookies that were a huge hit with my family so when I came across a Caramel Stuffed Snickerdoodle on The Baker Chicks site I just had to make it.  The cookies spread a bit too much for my liking next time I'll have to play around with the dough recipe but still they LOOKED amazing and I was told they were very yummy.  YES I didn't even eat one, I started my new diet that day and was dead set on sticking to it (and I lost 3.8lb this week on it).  I didn't even take ONE taste of the dough, it's amazing you get the right number of cookies the recipe calls for when you don't eat any of the dough ... who would have thunk it!  (Added Note: as I say not one of my favorite dough recipes I'd use the one below.  These spread and I even put them in the fridge for 45 minutes before baking).

I've been told this is a winner recipe:

Ingredients

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1/2 cup pure vegetable shortening

1 3/4 cups sugar, plus more if needed

2 tablespoons ground cinnamon, plus more if needed

2 large eggs

48 soft caramel candies or Rolos unwrapped

Directions

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough. Break the ball into two and place the caramel into the middle. Form one large ball and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Make the Cookie Part:

Caramel Filled:

The Snickerdoodle recipe she used was Martha Stewarts, I believe I will use Mrs. Siggs Snickerdooles HERE is the post I made and they turned our fluffy.

Something Sweet … Only One Please

I’m a little blah on something to write about so why not share a recipe … lol.  I made these for our Tuesday dinner friends, the kids of course ate the outside only … hehe.  Thankfully it’s a rare treat around here.

Hope you are having a great week and maybe have something sweet today!

Watkins Delish Treats

A while back I did a review for Watkins Whole Wheat Pizza Dough, that was delish. Now I had a chance to try out the White Deep Dish Pizza Crust Mix and my all time favorite a NEW cookbook.

Something I forgot to mention last time was instead of heading to the store you can order online all these amazing items. My new best friend is Evelyn my Watkins rep, please check her site out for some awesome treats!

The White Deep Dish Pizza Crust Mix was fabulous I just put some cheese on it like cheesy bread, the boys LOVED it. The texture was to die for and the taste was a little on the sweet side it was just perfect!

My second recipe to share was the caramels I made in the microwave!!! Now just trust me DON'T put the vanilla in during the microwave part! It will turn into a curdle mess!!! Add it at the end and you'll be just fine :).

Homemade Microwave Caramels

Measure	Ingredient
1 cup	Butter or margarine, melted
2¼ cup	Packed brown sugar
14½ ounce	Sweetened condensed milk (NOT evaporated)
1 cup	Light corn syrup
1 tablespoon	Vanilla extract

Butter a 13x9 inch baking dish. SEt aside. Combine first 4 ingredients in 3 quart microwave safe bowl. Microwave (HIGH) 17 minuutes, stirring every 5 minutes. Remove from microwave. Stir in vanilla extract. Pour into prepared baking dish. Cool. When set, cut into squares and wrap individually in waxed paper. Store in refrigerator. Makes 117 one inch pieces.

Enjoy I had to actually pack up the caramels and have Cole take them next door, I couldn't STOP eating them :).