Who can resist a pretzel topped with chocolate, coconut, and caramel? I sure can’t! Soft pretzels are one of my favorite indulgences, and I have been craving them since I had a Texas size pretzel at the State Fair. When I saw these Soft Pretzel Samoas @ Big Red Kitchen, my soft pretzel cravings quadrupled! These ooey gooey pretzels are amazingly quick and easy to make. Visit Big Red Kitchen for the details on how to create these tempting treats for yourself.

I had the pleasure of meeting Jenny of Picky Palate recently at the General Mills Eat & Greet. Not only does she have a fabulous blog, she is also an amazing and sweet woman. I was so glad to get a chance to meet her. Leave it to Jenny to tuck all of my favorite flavors into a tiny compact treat. These Black Bottomed Mini Caramel Pumpkin Cheesecakes combine pumpkin, spices, oreos, and caramel and are topped off with the fabulous Pumpkin Spice Kisses that made their appearance last year. Just look at that caramel oozing off these Fall sweets.

This recipe is very easy to make and does not require a long list of ingredients. It is also a good excuse to buy a bag of the Pumpkin Spice Kisses. If you are a pumpkin lover and you haven’t tried these kisses…WHAT ARE YOU WAITING FOR? You are missing out. Go grab a bag now!

Chocolate chips, oats, and caramel…is there any better combination? These cookie bars are so decadent and delicious! I recently received a cookbook filled with Pillsbury Bake-Off recipes. When I saw these Chocolate Chip, Oats ‘n Caramel Cookie Squares on the front, I knew I had to make them. These layered bars are so simple to make and require few ingredients. If you can’t see the walnuts in the pictures, it is because I didn’t add any. I am sure they taste just as wonderful with them. Be sure to let the bars cool completely before cutting, or they will fall apart. When cutting the bars, use a knife dipped in warm water for a clean cut. Enjoy!!!!

Chocolate Chip, Oats ‘n Caramel Cookie Squares

Ingredients:

1 roll (16.5 oz) refrigerated chocolate chip cookies

1 cup quick-cooking oats

2/3 cup cup caramel ice cream topping

5 tbsps all purpose flour

1 tsp vanilla

3/4 cup walnuts

1 cup chocolate chips

Directions:

1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.
2. Bake 10 to 12 minutes or until dough puffs and appears dry.
3. In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and baking chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
4. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.

Look at the caramelized topping on these amazing muffins! These Banana Upside Down Muffins from Amanda’s Cookin’ definitely deserve a Holy Yum!! I would love to have a taste of these treats that are just bursting with flavors of brown sugar, bananas, and rum! Wouldn’t these taste fabulous for breakfast paired with a cup of coffee? YUM!

Well tomorrow is the big Blogoversary! I have revisited my favorite cupcakes and cookies, and now it is time to recall some of my favorite cakes. Several of these cakes were made for office birthday parties. The biggest hits were the Caramel Chocolate Cake and the Melt In Your Mouth Apple Bundt Cake! What is your favorite?

Apple Filled Coffee Cake

Upside Down Sunshine Cake

Chocolate Cherry Cake

Caramel Chocolate Cake

Apple Downside Up Cake

Melt In Your Mouth Apple Bundt Cake

French Vanilla Cake with a Pineapple Twist