This Little Project: chocolate

Ok, I have a new favorite treat. It's kinda like a cookie. But it's more like chocolate yumminess!

Meet the Chocolate Cranberry Crunch Cookies
(say that 3 times fast!)

My meeting this treat was born of trouble: I had no eggs on hand and needed to make cookies. I hadn't really noticed before, but every cookie recipe has eggs in it!

But not this recipe! And it doesn't have any oven time either, which can also be a bonus.

I can hardly tell you about {this little project} without needing to go eat it right now!

ok...self-control...

so here is what you need for {this little project}

(if there are ingredients you don't like, just leave those out and increase the others a little--it's all good!)

Chocolate Cranberry Crunch Cookies:

1 lb package of milk chocolate chips

1 cup of peanut butter (crunchy is yummier)

3/4 cup shredded coconut

1 1/2 cup mini marshmallows

1 cup dried cranberries

1/2 cup chopped nuts (pecans or slivered almonds)

3 1/2 cups rice crispies cereal

(you need wax paper, and cookie sheets too)

How to make {this little project}

First, I like to measure out my ingredients. Because once the chocolate is melted the recipe goes fast and I don't want to worry about the chocolate cooling before I'm done combining all the ingredients.

Start by melting the chocolate chips (microwave or stove). Stir periodically until all melted.

Then mix in the peanut butter, coconut, cranberries, nuts, marshmallows. Then add the cereal. Sometimes I add more or sometimes less, depending on how chocolaty I want it to be. But the crunchiness of the cereal is so yummy!

Then cover your cookie sheet(s) in wax paper and drop the chocolate yumminess into little mounds on it.

Move the cookie sheets to the refrigerator for 20 minutes to cool and set before eating (you really do need to do this for the cookies to set~but it tastes good without it too!)

It's best to keep them cool until just before it's time to serve them. That way they don't melt too fast in your hand.

If you store the cookies between wax paper in an air-tight container in the fridge they still taste perfect up to a week later. You can freeze them that way for about 3 months.

These are great to have on hand in the freezer for surprise company! I get compliments every time I serve them...and they are so easy
(and you don't even need eggs to make them!)

Seriously, a super yummy {little project} and perfect to share with your valentine
or as part of the Kindness Project!

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I have a thing about cupcakes. I love to make them. I think it stems from not being to bake much else as a kid and college student-but I could always do cupcakes.

When I was at a Pampered Chef party a few years ago and I saw they had mini cupcake pans I knew that pan belonged in my cupboard. We've enjoyed many mini cupcakes since then.

But did you know you can also make mini brownie bites with those pans?

I used to buy brownie bites at Costco but we don't live by one now :(

The drama of making brownies (for me) is cutting them. I've tried all kinds of things to get them to look great and they never do when I cut them. BUT with the mini cupcake pan my brownies always look great. No need to cut them. I get to have the thrill of making cupcakes and the fun of eating brownies all in one day.

The fun with cupcakes of any kind is

dressing them up.

We made these to go with our brownie bites today. They are so easy!

To make {This Little Project} you need: Scrapbook paper, glue stick, circle punch (mine is 1 3/4"), and toothpicks.

Just put glue on one of the circles and around the toothpick and stick the other circle on-so you have a circle on the front AND the back of each toothpick.

Then dress up those cupcakes or brownies!