Pinterest MUST DO List

So, I know that the Pinterest train is already well on its way. And I'm not late hopping on board -- I've been riding along for quite a while.

HOWEVER, I feel that my "make" to "want to make" ratio is, well, terrible. I think I can count on two hands how many of the recipes/trick/tips I've tried. It's just EFFORT, man! You have to WANT it.

But I'm going to give you guys a few of my MUST DO items -- because I've done them and they've become part of my every day (or every week/every month, etc.) life.

HOW TO GET RID OF MOLD FROM (OR JUST REALLY CLEAN) YOUR BATHROOM GROUT
If you've ever had mold growing along the grout lines of your tub, or if it's just dirty or old or gross or NOT WHITE, do this. So easy. SO VERY EFFECTIVE.

HOW TO GET RID OF REALLY CLOGGED DRAINS (WITHOUT CHEMICALS!)
No picture needed. No chemicals, either.

BEEF AND BARLEY SOUP
OMG. My kids FLIP for this. It's so easy, so inexpensive and so, so delicious (and healthy!). It takes me back to my childhood and makes me feel like I'm cooking one of those meals that my kids will come home for ... something only Momma can make. Aren't those the best kinds?

BANANA BITES -- FROZEN. WITH CHOCOLATE. OMG.
So, this isn't rocket science. This really isn't even cooking. But this IS delicious and the perfect way to quell a chocolate craving. Or a sweets-of-any-kind craving. Sliced bananas. Frozen. Dipped in chocolate. Kept frozen. Oh, yes. She put peanut butter on hers, which is FINE. But I'm a purist. Really, though, you can't go wrong.

BEST CHOCOLATE CHEESECAKE RECIPE EVER.
And no, I'm totally not exaggerating. Although, technically, maybe this doesn't count as a Pinterest find because I pinned it from a recipe I first tried in college. I think. Regardless it's just ... it's just so good, guys.

OK, so those are all for now. I recommend all of these over and over and over, cross my heart. A lot of things on Pinterest ... you just don't know. But these, I keep coming back to. Enjoy!

I know ... I'm a liar. Will Cookie Dough Cupcakes help?

I know, I know! I said I'd be posting more and then I'm all like, nevermind. But I'm trying! Life, man.

Anyway! I made these crazy-good cupcakes tonight. Now, to be fair, I only ate the cake part because the frosting? Totally not my thing. So why did I make them and how do I know they're good?

Because I made them for my kiddos. And they ate them happily -- they may have even eaten the frosting from a tube, directly into their mouths.

Because these dark chocolate caramel fudge cupcakes are topped with cookie dough. Oh yeah. I said it. COOKIE DOUGH. Best part? EGGLESS cookie dough. So it's totally safe to eat for anyone who's actually into that sort of thing.

But I mean, come on. I hate cookie dough and all ... but even these look appetizing to me. A little. If I squint.

But they loved them. And really, isn't that what a Valentine's Day gift is for -- making the ones you love happy?

Want to make these yummies? Of course you do. Click-arino.

Saltine Cracker Toffee

These are super yummy.

I made these to go in a treat box for my son's teachers. Fortunately, there were some leftovers.

There are no leftovers now.

Burp.

There is no final picture. Please go here for that.

Again, burp.

Line a cooking sheet with a single-layer of crackers.

Add caramel sauce to the crackers. Bake for 5 minutes.

Add chocolate chips. Don't add marshmallows. Trust me.

Ingredients:
1 sleeve saltine crackers
1.5 sticks unsalted butter
1 cup brown sugar
2 cups chocolate chips

Directions:
Preheat oven to 425 degrees.
Line a large rimmed baking sheet with aluminum foil.
Place saltines in a single layer on foil lined baking sheet.
Melt butter in medium sauce pan over medium heat. Add brown sugar and bring to low boil. Boil for 5 minutes.
Pour mixture evenly over saltines. Bake in the preheated oven for 5 minutes or until the entire layer is bubbly. Watch this closely.
Remove from oven and immediately sprinkle chocolate chips evenly over saltines. When the chips begin to melt, spread the chocolate evenly over saltines making sure to spread all the way to the edges.
Place baking sheet in freezer for about 15 minutes until the entire layer has hardened. Break into pieces and enjoy!

Kitchen Sink Cookies

These are just plain fun cookies. Fun to make, fun to eat.

OK, they're probably a little more fun to eat.

Why are the kitchen sink cookies? Not too hard to understand this pun -- they have everything in them but the kitchen sink.

Some people call them monster cookies. I call them delicious.

I started with this recipe and tweaked it. It's worth it. Quick, easy and YUM.



Ingredients:
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup crunchy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

1/3 cup crushed pretzels (keep them chunky)

1/2 cup M&Ms

Directions:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or greased aluminum foil.

On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour, baking soda and salt until just combined. Stir in the oats, chocolate chips, pretzels and M&Ms.

Make balls of dough (about 3 tablespoons in size) and drop onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. (*note -- they will still be soft! Don't keep cooking until they're firm). Cool completely on the baking sheet and then store in an airtight container at room temperature.

"Leave the Milk Out!" Cookies

So I'm not a huge cookie fan. But my husband and kids are. So I tend to make a lot.

The first time I made these cookies, I tested one with milk and let my husband try it. I went back into the kitchen to put the milk away, he yelled, "JUST LEAVE THE MILK OUT!" And he proceeded to eat about half the batch while standing in the kitchen.

They're good. They're really good.

Bonus? I've included substitutions for turning these chocolate chip cookies into white chocolate macadamia nut (which, by the way, I DO love).

Ingredients:
2 cups All-purpose Flour
¾ teaspoons Baking Soda
½ teaspoons Baking Powder
½ teaspoons Salt
1 cup Unsalted Butter, Softened
1 cup Light Brown Sugar
1 whole Egg
2 teaspoons Vanilla Extract
8 ounces, weight Chocolate (white, Dark, Milk--your Choice) Baking Squares, Chopped Into Chunks
¾ cups OPTIONAL Roughly Chopped, Toasted Macadamia Nuts

Directions:

Preheat oven to 375 degrees. Line cookie sheet with parchment paper.

Combine flour, baking soda, baking powder and salt in small bowl.

Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and beat until smooth. Add egg and vanilla, then scrape sides with rubber spatula.

Blend in flour mixture in three stages and stir in chocolate (and optional nuts).

Scoop out walnut-sized (I use a melon baller) balls of dough onto baking sheet, leaving 1-2″ between mounds. Bake for 8-10 minutes, until bottoms are slightly golden and tops are still a light color. Remove from sheet and transfer to cooling rack.

Makes approximately 48 small cookies.

Promises, promises.

I know I promised you all a delicious salted caramel chocolate chunk brownie recipe. I know I still haven't delivered. Honestly, I think about it way more than I should. It's like, housework, schmousework, I need brownies.

But I haven't gotten around to trying out the recipe that's in my head. Why? Because I've fallen in love with my sewing machine. We're totally MFEO. I wound my first bobbin and I haven't looked back. I feel like I could take on the world. A sewing machine-sized world.

Now I'm throwing around terms like shirring and the idea of covering everything in my house with ruffles. It's bad, guys. Send help ...ers. Send helpers who will refill my water and make me eat because Momma's a one-track mind right now. Currently that track is taking me to Thread Town and Sewing City. Hop on board!

But brownies will come. If only because I promised to use them as currency and my dear friend won't let me forget.

So, soon, friends! Soon there will be chocolate. And it will be GOOD.

My Heart Beats Pumpkin

Anyone else love pumpkin like I do? Pumpkin cookies, pumpkin pie, pumpkin ice cream, pumpkin butter ... I just love it. Period.

But one of my favorite ways to incorporate pumpkin is in these pumpkin muffins. I don't know if you knew this, but pumpkin and chocolate are makeout buddies. Yes. And like all good relationships, they each bring out the best in the other. Chocolate muffins aren't chocolatey enough without pumpkin. And pumpkin treats with chocolate? Tears. Of. Joy.

So, want the easiest recipe you've ever had for moist, rich, WONDERFUL chocolate muffins? OK!

Easy Pumpkin Chocolate Chunk Muffins

Ingredients:
1 box chocolate cake mix
1 can (15 oz) pumpkin puree
1.5 teaspoon pumpkin pie spice
1 cup semi-sweet chocolate chips (or CHUNKS!)

Directions:
Preheat the oven to 350 degrees. Grease a 12-cup muffin pan or line with cupcake liners.

In a large bowl, mix together the pumpkin puree, spice and cake mix until smooth. Fold in chocolate chips.

Spoon equal amounts of batter into the muffin cups. Note--they will pretty much keep their shape, so I find they come out looking very pretty if you give them peaks by gently touching the back of a spoon to the top of each uncooked muffin before putting them in the oven.

Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.

These are just so wonderful. Guys, I promise you -- make these today. You will NOT be disappointed.

Unless you're on a diet.

And eat 10.

But I always do haven't ever done that.