Ultimate Rocky Mountain Avalanche Bars

Ingredients:
– 12 oz chopped white chocolate (use Lindt bars)
– 1 cup creamy peanut butter (use Squirrel Brand)
– 3 cups crisp rice cereal
– 1 1/2 cups mini marshmallows
– 1/3 cup mini semisweet chocolate chips

Instructions:
1. Lightly grease an 8-by-8-inch square baking pan. Alternatively, line with lightly greased parchment paper. This recipe can easily be doubled to fit a 13-by-9-inch baking pan.

2. In microwave-safe bowl, melt the white chocolate bars (broken up) in the microwave on medium powder for 30 seconds. Stir and heat for an additional 1 to 2 minutes, stirring every 30 seconds, until the chocolate is melted.

3. Add the peanut butter to the melted chocolate and stir until smooth.

4. Place the rice cereal in a large bowl. Pour over melted chocolate mixture and gently toss until completely coated. Continue to stir until the mixture is no longer warm to the touch, about 10 minutes.

5. When the cereal mixture has cooled, fold in the marshmallows and 1/3 cup of the mini chips.

6. Spread into prepared pan, compressing lightly with the back of your spoon. Don’t press too hard or you’ll crush the cereal. Sprinkle with remaining chocolate chips and a handful of marshmallows and press lightly to adhere.

7. Refrigerate until set, at least 30 minutes, then cut into 2-inch squares and serve. Bars will keep, covered in the refrigerator, for up to 5 days.

Insanely Good Chocolate Chip Brownie Cookies

Quadruple Chocolate Chip Brownie Cookies

Quadruple Chocolate Chip Brownie Cookies

Quadruple Chocolate Chip Brownie Cookies…need I say more?!  If you are craving chocolate these cookies will do the trick! Just say goodbye to your skinny jeans. This recipe is from Lipstick Blogger.

WHAT YOU NEED:

– 1 cup (2 sticks) unsalted butter, at room temp.
– 2 cups all purpose flour
– 2/3 cup Dutch-Processed cocoa powder, Holy Chocolate Red Dutched, Holy Chocolate The Natural, Holy Chocolate Dark Dutched
– 1 tsp. baking soda
– 1/2 tsp. baking powder
– 1 tsp. salt
– 1 pound semi-sweet chocolate chips
– 2 cups firmly packed light brown sugar
– 4 large eggs
– 2 teaspoons pure vanilla extract
– 1 1/3 cups white chocolate morsels
– 2/3 cup milk chocolate (or semi-sweet) morsels

DIRECTIONS:

1. Pre-heat your oven to 350°F.

2. In a double-boiler, melt the pound of semi-sweet chocolate. Set it aside to cool, stirring occasionally.

3. Sift together the flour, baking soda, cocoa and salt in a large bowl and set aside.

4. In your mixer, using the paddle attachment, cream together the butter and brown sugar. Add the eggs, one at a time, mixing well after each addition and add the vanilla extract. Add the cooled chocolate to the mixture and blend. Be sure to scrape down the sides and bottom of the bowl to ensure the mixture is uniform.

5. Add half the flour mixture and combine on low speed, then add the remaining flour and mix until the batter comes together.

6. Now add the chocolate morsels. If you like nuts in your cookies, you would add them here.

 7. Line a baking sheet with parchment, or silicone baking sheets, and drop spoonfuls of the cookie batter onto the sheet.

8. Bake the cookies for approximately 7-9 minutes until puffy. Be careful not to over bake these. (Think of baking them like a brownie. If they dont’ seem done when you initially take them out of the oven, give them time to set, this is how they should look. They will be moist and delicious.) Allow the cookies to cool and firm up on the baking sheet for a few minutes before attempting to move them to a wire rack.


 

New Oreo® Cookie Molds

Football Oreo® Cookie Mold

Football Oreo® Cookie Mold

Lots of Love Oreo® Cookie Mold

Lots of Love Oreo® Cookie Mold

Big Heart Oreo® Cookie Mold

Big Heart Oreo® Cookie Mold

Talking Hearts Oreo® Cookie Mold

Talking Hearts Oreo® Cookie Mold

Chocolate Covered Oreos® Celtic Knot Mold

Chocolate Covered Oreos® Celtic Knot Mold

Chocolate Covered Oreos® Shamrock Mold

Chocolate Covered Oreos® Shamrock Mold

Note: this mold is not in stock yet, but should be soon. You can still add it to your wish list!

Chocolate Covered Oreos® Easter Eggs Cookie Mold

Chocolate Covered Oreos® Easter Eggs Cookie Mold

Note: this mold is not in stock yet, but should be soon. You can still add it to your wish list!

Check out the rest of our great cookie mold selection!

New Holiday 2011 Catalog

Fancy Flours Holiday 2011 - Cover

Fancy Flours Holiday 2011 - Cover

Exciting News! Our new Holiday 2011 Catalog is now available to view at www.fancyflours.com! Get your sneak peek of the new catalog before it is sent out to homes the end of October.

Fancy Flours Holiday Catalog 2011 - Sneak Peek

Fancy Flours Holiday Catalog 2011 - Sneak Peek

Fancy Flours Holiday Catalog 2011 - Sneak Peek

Fancy Flours Holiday Catalog 2011 - Sneak Peek

Fancy Flours Holiday Catalog 2011 - Sneak Peek

Fancy Flours Holiday Catalog 2011 - Sneak Peek

Whoopie for Whoopie Pies

We couldn’t be more excited to share these scrumptious little Whoopie Pies with you! Aren’t they cute? We have three new mixes in stock: chocolate, ginger spice and red velvet – perfect for any celebration or just because. These nostalgic New England favorites are boxed up in a handy-dandy mix made with the finest ingredients available including Nielsen-Massey vanilla and Callebaut cocoa. One bite and you’ll hollar whoopie! A filling recipe is included, but we love the idea of mixing it up and trying flavored fillings – pumpkin, lemon, berry – the sky is the limit! Of course, you need fancy packaging – we like using glassine envelopes (just trim the edge with craft scissors for an extra special touch – see photo above) and tying them with retro striped twine from our new line, Divine Twine. Brown Sugar is featured above – but nine other delightful colors are available. Or, have you seen our new and perfectly spring-y berry baskets? Check them out below. These 1 pint baskets are made from wood and feature a contrasting trim in an array of colors. A fresh way to present a little gift for a wedding, baby shower favor, or to welcome your guests to an event – and for filling up with Whoopie Pies!

Red Velvet Whoopie Pies featured above with Red Wooden Berry Basket with handle and Red and White Check Wax Paper.

Ginger Spice Whoopie Pies look lovely piled high on a cake stand.

Stamped with Love

February 1st! Goodness…Valentine’s Day is a mere 14 days away and we couldn’t be more excited to share some unique chocolate treats with you ! These premium dark chocolate heart stamps are a perfect little adornment to a postcard cookie. Simply use a rectangular cookie cutter to cut-out shapes from a batch of our yummy No Fail Sugar Cookie Dough. Then use royal icing to decorate the cookies as you wish (a love letter, perhaps?) and affix the stamp with a dab of icing, just as you would a traditional postcard!

Also new to fancyflours.com are these lovely dark chocolate hearts with red and white scroll patterns. These little treats are so beautiful and could be served in a small dish on their own or could be used to jazz up some store bought (or handmade, of course) cupcakes. The hearts are about 1 3/4″ x 1 1/2″ so they are the perfect match for mini or regular sized cupcakes. The scroll is made from cocoa butter based chocolate transfer sheets, which is another trick you could try on your own. View our chocolate transfer instructions for details on working with these inspiring sheets – just another tool to add to your baking repertoire.