Vegan Cap'n Crunch Cookies

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If I could eat one type of food for the rest of my life, it'd be cereal without a doubt so I had to make my own cookie recipe where I could throw them in. Here it is!

These cookies are too good for words! And... they're Vegan!! They taste so buttery and delicious you won't want to stop at just 1. 

My main goals in cookie baking are: 1. To make them taste amazing and 2. To create a recipe that doesn't take forever- the easier to make, the better.  

WELL HERE YOU GO!  

Happy Sunday! 

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INGREDIENTS

1 Cup Organic Light Brown Sugar

1/2 Cup Coconut Oil, at room temp-not melted

1/4 Cup Dairy Free Milk- I used Vanilla Unsweetened Almond Milk

1/2 Tablespoon Vanilla Extract

2 Cups All Purpose Flour- This can be substituted with any type of flour- I used Gluten Free

1/3 Cup Cap'n Crunch Flour- You can easily make this by smashing Cap'n Crunch Cereal in a plastic baggy until it's a flour consistency

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/2 Teaspoon Salt  

1 Cup Cap'n Crunch Cereal +1/2 Cup for the topping 

 

DIRECTIONS

1. Preheat your oven to 350F. Line a baking sheet with parchment paper or foil and set aside.  

2. In a stand mixer or in a large mixing bowl, mix together the coconut oil, brown sugar, dairy-free milk and vanilla extract until smooth.  

3. In a separate bowl, mix together the flour, Cap'n Crunch flour, baking soda, baking powder and salt until combined. Then slowly add this dry mixture to the wet mixture and mix until there are no lumps. At first it will be crumbly- do not worry! Keep on mixing and it will turn into a smooth doughy consistency.  

4. Fold in 1 Cup of the Cap'n Crunch Cereal. Then roll the dough into Tablespoon sized balls and place on your baking sheet. Slightly flatten the cookies with your hand. Then grab the extra 1/2 Cup Of Cereal and push it into the tops of the cookie dough balls. 

5. These cookies do not spread much so they can be placed 2 inches apart from each other. Bake for 10 minutes and then let cool.

6. ENJOY! 

 

Peanut Butter Krispie S'mores Brownies

Do you love getting into the holiday mood as much as I do? As soon as fall comes around, all I can think of is S'mores and pumpkin pie!

My friend Kylie had made bars similar to these which were to die for SO I had to give it a try and make it my own! I will tell you now, if you love a dessert packed full of flavor- make these! The brownie layer is chocolatey and chewy, the marshmallow layer is perfectly soft and toasty, and the peanut butter Rice Krispie layer is crunchy and delicious. The best part about these brownies are that they look like they take forever to make but you can throw it all together in no-time; especially if you use boxed brownie mix. The first time I tried this recipe, I had made brownies from scratch (which I will post the recipe for soon!) and the second time around I used boxed brownie mix. Personally, I prefer the boxed brownie mix simply because it's easier to make and you can never go wrong when it comes to Betty Crocker. She's the homegirl. 

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How pretty are these toasted marshmallows?! I only had big marshmallows so I cut them in half for this batch. They worked just fine! 

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INGREDIENTS:

for the brownie layer: 

1 box family size brownie mix 

1/4 Cup water

2/3 Cup vegetable oil

2 eggs

 

for the marshmallow layer: 

3 cups mini marshmallows  

 

for the peanut butter crunch layer: 

5 Cups Rice Krispie's

2 Cups peanut butter chips 

1 Cup butterscotch chips

1 cup smooth peanut butter  

 

DIRECTIONS: 

1. Preheat oven to 350F. Grease or line a 9X13 inch pan with foil and set aside.  

2. Assemble brownies as instructed on the box. Pour batter into the prepared 9X13 pan and bake for 20 minutes. When 20 minutes is up, pour the marshmallows onto the brownies and place back in the oven for 2-4 minutes, until golden brown. Then remove from the oven and let cool. 

3. While those are cooling, heat the peanut butter chips and butterscotch chips in a microwave safe bowl- either in the microwave (stirring every 45 seconds) or on the stovetop. Once completely melted, add the peanut butter and mix until smooth again. Then add the Rice crispy's and stir until completely covered. Pour the peanut butter rice crispy mixture over the brownies and spread evenly. Refrigerate for at least 1 hour. (I refrigerated mine overnight to make sure that the rice crispy make sure was set.) 

4. Eat and be happy! 

 

Fruity Pebble "Cookies"

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Happy Thursday, peeps! 

How is your week going so far? It's about to get a whole lot better with these amazing little "cookies"  I made! In honor of "throwback Thursday," I truly went back to my childhood and made a dessert out of something I ate every. Single. Day. I kid you not. Growing up I had this cereal for breakfast, lunch and dinner. My blood was probably 60% fruity pebbles. 

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So here I give you: fruity pebble "cookies" with a white chocolate drizzle. In high school when I started baking, I discovered that white chocolate and fruity pebbles go extremely well together so I had to drizzle some on these! Give them a try. I know you'll love them!! 

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INGREDIENTS:

3 Tbsp Salted butter

17 squares of the S'mores style Marshmallows

6 Cups fruity pebbles

1/2 Cup white chocolate chips for the drizzle (optional) 

 

 

DIRECTIONS:

 1. In a medium saucepan, melt together the butter and marshmallows until there are no lumps. Stir often so it doesn't burn!

2. Once smooth, add the fruity pebbles and stir until completely coated in marshmallow mixture. 

3. Let cool for a minute or two. Using an ice cream scoop or a large spoon, scoop up whatever size balls of fruity pebbles you'd like and drop onto a non-stick surface. Let cool for a minute then shape with your hands into whatever shape you'd like.  

4. Once completely cool, melt the chocolate chips in a bowl and place in a small plastic sandwich bag. Cut a small hole off of the a corner of the bag and drizzle chocolate onto "cookies." Let cool and enjoy! 

 

Note** I used the recipe on the back of the marshmallow bag for regular rice Krispy treats but I used Fruity Pebbles instead.