Salted Caramel Mocha Cookies.

Yeah, you totally heard me right.

Salted. Caramel. Mocha.

COOKIES!

Just like this years fall special at Starbucks.

You just won't even believe your taste buds.

I originally wanted to make just a salted caramel cookie, but when I was digging out all my baking ingredients from my pantry I spied my instant espresso powder.

I swear lightning struck.

In my house.

I added one and half tablespoons of instant espresso powder to this recipe.

The end results are AH-MAZING!

I've also been tinkering around making some Halloween decorations for the front entry.

Some little glass vials I picked up at the local salvation army got labels, water, glycerin and glitter.

A little spell book inspired by a project I found on Pinterest, inspired by the Snow White story.

My fellow geeks out there will recognize the labels.

I'll give you a hint: The intials are H.P.

This one is my favourite.

Water, Ameri-color Gold coloring gel and drink sparkles from Wilton.

Although these cookies weren't originally for Halloween, the rich, dark brown from the cocoa gave these cookies an almost black colour.

Also lets face it, a cookie that oozes anything is just perfect for Halloween!

Caramel Drizzle Beignets with Ice Cream

Deep frying is a pain in the you-know-what.

Especially if you have the actual machine.

There's a buh-zillion parts that need to be washed after and you basically need a drum of oil.

Blech.

So when I have all my stuff out, I always scrounge around the fridge and pantry to see what else would be good fried.

Answer? 

Anything.

Over at Kevin & Amanda's blog you can find the recipe to make these bad boys.

I simplified the recipe (if that's even possible?) To include 3 ingredients.

Pilsbury Flaky Rolls

Caramel sauce

Ice cream, I had caramel pecan, which worked out great!

 Separate the biscuits and cut into quarters and fry for 30 second a side.

I'm currently experiencing a paper tower shortage, so I let the icing sugar take care of the excess oil.

(No one in my family was disappointed)

Scoop out ice cream, place hot beignets on top and drizzle with caramel sauce!

 Drool for a minute, then devour.

I also love this recipe cause I get to say BEIGNETS alot.

 I feel so Suuutherrrrn.

Try it with a drawl.

 It's fun.

Sea Salt Chocolate Caramel Bars.

I am lazy today. 

Not a suuuuper great quality in a mom of two, that has a house for sale, a blog that needs posting and pins that need pinning!

Oh yeah and a few gallons of laundry that need doing, ugh.

So instead of making homemade shortbread (or doing laundry), I bought it. 

Just on a side note, if any of you shop at Superstore, do you feel drawn to their new products? You know the ones with the sticker that says "Try it....You'll love it" ?

I do. I can't help my self.

I'm powerless against the marketing genius of Galen Westin.

So I bought the Shortbread, and I do love it. Galen - 1, Ali - 0.

Here's what you need to make Sea Salt Chocolate Caramel Bars.

1 bar of Lindt Sea Salt Dark chocolate

1/2 package of Kraft Caramels

1 package of Shortbread bars

Line a cookie sheet with parchment and place a cooking rack on top to catch the drips.

Line up your bars.

Melt your unwrapped caramels in a microwave safe dish. First for 30 seconds, stir then at 15 second intervals until smooth.

Spoon over shortbread bars. 

*Careful! Caramel burns.*

Melt your chocolate in the microwave. 30 seconds, stir, then 15 second intervals until smooth.

Spoon over caramel covered shortbread.

Having the bars on the cooling rack give the bars the 'enrobed' look that chocolate bars have.

Thats it!

Try them...You'll love them!