Google+ That Flour Child: October 2014

October 29, 2014

Pumpkin Spice Oreo Quick and Easy Fudge

I stumbled across this fudge recipe on Something Swanky.  And after reading it decided I would make a pumpkin spice version of it.  So I tweaked the ingredients, halved the recipe and came up with this.

This recipe uses both the pumpkin spice Oreos and the pumpkin spice Hershey's Kisses.

For this version you'll need:

  • 1 1/2 cups of white melting wafers
  • 1/2 can of sweetened condensed milk (don't worry you'll use the whole can)
  • 3/4 cup of Pumpkin Spice Hershey Kisses (about half of a bag)
  • 3/4 cup of white melting wafers
  • 1/2 can of sweetened condensed milk
  • 1 cup Pumpkin Spice Oreos
First, prepare your 9x9 baking dish by lining it with parchment paper and lightly greasing it.  Chop Oreos into large pieces and set aside.  Over medium-low heat mix the 1.5 cups of melting wafers with half of the can of condensed milk, stir constantly until melted and smooth.  Then pour into baking dish.  Return the same pot (no need to clean it) back to the stove, this time combine the 3/4 kisses, 3/4 wafers and the rest of the condensed milk.  Stir constantly until melted and smooth, remove from heat and stir in crushed Oreos (leaving some to sprinkle on the top later). Pour over first layer, and sprinkle left over Oreos on top is desired.

Cover and let cool for at least 4 hours.

This recipe is super sweet (probably because of all the white chocolate) but fudge is always really sweet!

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October 27, 2014

Halloween Candy Bark - Two Ways!

Chocolate bark is probably the most foolproof thing you can make.  You don't have to bake anything, just melt, pour, drop, stick and freeze.  And you can throw pretty much anything you want in it.

All you need is melting wafers (of any kind) and whatever you want to stick in it (cookies, candies, sprinkles, pretzels, dried fruit, nuts, etc.)

For the first batch I used white chocolate melting wafers, melted them in the microwave at 30 second intervals.  Poured it out on parchment paper and smoothed it out to the desired thickness.  Then I stuck in candy corn, chopped up Crispy Crunch, skull and pumpkin sprinkles and Halloween nonpareils. Pop it in the fridge or freezer until it hardens, take it out and break it up into desired sized pieces.

For the second batch, I used dark chocolate.  I used pumpkin spice Oreos chopped up, pumpkin spice M&Ms, candy corn, skull and bones sprinkles and the same Halloween nonpareils.

This stuff is highly addicting so be sure to give it away if you can!

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October 25, 2014

DIY Fall Leaves Phone Case

I made this very fall appropriate phone case and wanted to share with all of you how to make it !
I ordered clear iPhone cases from Amazon (link at the bottom of the post) and knew I wanted to make a case that would work through fall.  You've seen me use these cases before, in studded case I made.

So I started by pressing leaves from my backyard.  To do this, you just need a phonebook or other thick book and some parchment or wax paper.  Sandwich the leaves between the parchment or wax paper and close it in your book and stack some heavy stuff on top.  Leave the leaves for 7-10 days (or forget about them for awhile like I did).

Grab your Mod Podge and paint it on to your phone case pretty thick, stick down your leaves where you want them.  Don't worry about the overhanging leaves, you can trim them up later.

Then because I have a black iPhone, I didn't want the black showing through behind the leaves I took some burgundy paint (you could use whatever you wanted really, spray paint, nail polish, etc.).  You could also do this before hand on the outside under the leaves, but I painted the inside.

Seal it all with a spray of a clear spray paint.

This project cost me only what I paid for the phone case (which was just over one dollar!) because I already had the other necessities.

I have a winter themed phone case in mind, so stay tuned!

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October 22, 2014

Candy Corn M&M Chocolate Cookies

If you guys follow my blog (which you all should , bloglovin' link here.)  You will know that I did some limited edition candy shopping, which you can check out here.  So here is my first recipe including those goodies!

These crazy Candy Corn White Chocolate M&Ms are actually pretty good in my opinion, very sweet but I love white chocolate.  Plus I think they kind of taste like marshmallows.  I knew I wanted to pop them into a chocolate cookie ASAP.  The following recipe is adapted from Sally's Baking Addiction.


  • 1/2 cup softened butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup + 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons milk
  • 1 bag of Candy Corn M&Ms (set some aside for pressing into the top)
Cream butter and sugars together.  Beat in egg and vanilla.  Add in flour, cocoa, baking soda and salt on a low speed.  Stir in milk by hand and then fold in the M&Ms, leaving some behind for later.  Chill the dough.  

Preheat oven to 350F degrees, and line your baking sheets.  Roll chilled dough into a ball, flatten it slightly and press some M&Ms into the tops of the cookies.  Bake for 12 minutes. 

These cookies are so soft and delicious, I love how they turned out!  Plus they are so Halloween appropriate.

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