Blueberry Brownies with Marshmallow Tops

Blueberry Brownies - Double Knotted Apron

These are not your typical brownies with chopped nuts. Instead they are delicious chocolate brownies with fresh blueberries baked inside and topped with melty marshmallows! Get ready for a tasty treat with a melt in your mouth surprise.

What You’ll Need:

*The base brownie recipe is from Such a great base recipe to keep on hand and then add anything you want to spice it up!

  • 1/2 cup (1 stick) butter or margarine, melted
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup all purpose flour
  • 1/3 cup Hershey’s cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup blueberries
  • 1 cup mini marshmallows

Preheat oven to 350 degrees. Spray 13×9 or 9 inch baking pan. In a medium bowl, stir together the melted butter, sugar and vanilla extract. Add each egg and whisk until blended. In a separate bowl whisk together the flour, cocoa, baking powder and salt. Add a little of the flour mixture at a time to the butted mixture and whisk until blended. Coat the blueberries in flour to help them from sinking in the brownie mixture. Fold in with a spatula. Pour batter into greased pan and bake for 20 to 25 minutes or until center is solid and edges are pulling aways from the side of the pan. At about the 15 or 20 minute mark, sprinkle on the marshmallows to let them melt over the top. Cool completely before cutting.

Blueberry Brownies with Marshmallow Tops - Double Knotted Apron

These are delicious!! Enjoy!


Blueberry Brownies with Marshmallow Tops Recipe Card – Double Knotted Apron



Memorial Day Munchies – THREE recipes in ONE post!

I am extremely excited about this post – it’s THREE in ONE! That’s right, three brand new posts and recipes all in one place! Aren’t you pumped?!  I am dedicating this post to Memorial Day and to help all you out there who are looking for a few easy treats to help “festive up” the festivities this weekend. Here goes nothing! In order of appearance, Memorial Day Munchies – Chocolate Covered Yummies, Corn Puppies and Berry Blue Coconut Rum Sippers. There is a little something for everyone and all of them are simple and easy to make.

Memorial Day Munchies - Chocolate Covered Yummies - Double Knotted Apron

Corn Puppies - Double Knotted Apron

Berry Blue Coconut Rum Sippers - Double Knotted Apron

Memorial Munchies – Chocolate Covered Yummies

First things first, let’s look over the ingredients list for this easy, kid friendly creation!

What You’ll Need:

  • 1 lb. Baker’s Chocolate (Almond Bark, I used two squares and made 12 treats)
  • 1 Go-Pack Mini Nutter Butters
  • 1 Go-Pack Mini Oreas
  • 1 bag Mini Pretzels
  • 1 bottle Red, White and Blue Sprinkles
  • Wax Paper

Memorial Day Munchies Ingredients - Double Knotted Apron

Alright, let’s gather the troops – are they any kids helping with this? Good! They will love it and can get messy at the same time. Let’s get started.

Step 1: Break apart the chocolate bark blocks (however much you would like to make. Remember, two squares for me made a dozen treats, so use that to help you calculate.) Once you have determined how much chocolate you want to melt place the squares in a microwave safe bowl. Melt for 1 minute in the microwave, stopping every 15 seconds to mash and stir. (I would recommend an adult doing this part since the bowl can get hot.)

Once the chocolate has melted, start step 2.

Step 2: Pick out a pretzels and either a Nutter Butter or Oreo to combine. Coat one at a time using a fork (or fingers) and then stack the cookie piece on top of the pretzel. Place the yummy creation onto a sheet of wax paper to let harden. Repeat this process until you have used all of the melted chocolate.

Memorial Day Munchies - Chocolate Covering - Double Knotted Apron

Step 3: This is probably the easiest step in the whole process – SPRINKLES!!!! Who doesn’t love sprinkles. Get creative and coat those yummies treats with as few or as many red, white and blue sprinkles as you like.

Memorial Day Muncies - Sprinkles - Double Knotted Apron

Step 4: Once the chocolate has hardened you can remove from the wax paper and store either in an air tight container or present these Chocolate Covered Yummies on a star-spangled platter and serve!

Memorial Day Munchies - Chocolate Covered Yummies - Double Knotted Apron

Enjoy – they are addicting!!!

Corn Puppies

Ah! I love these little guys. Could they be any cuter or tastier? Probably not. Now these are still easy, but will require hot cooking oil to make. Just take precaution around the youngsters if you have them. (Thanks!)

Note: This recipes has a lot of step-by-step photos, just a heads up!

What You’ll Need:

  • Hotdogs (I cut each hotdog into thirds, so however many people you are serving consider three corn puppies (or one dog total) per person.)
  • Wooden skewers or popsicle sticks
  • Vegetable oil (I used a mini deep fryer with about 2 inches deep of oil)
  • 1 cup yellow corn meal
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 cup milk (you can use buttermilk as well)
  • 1 egg
  • 4 tsp baking powder
  • pinch of salt
  • pinch of pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cayenne (optional)
  • 2 tsp minced jalapeño (optional)
  • 1/2 tsp minced chives (optional)

Step 1: Start heating the oil either in a deep fryer or large cast iron skillet on the stove top. (Use caution whenever cooking with oil as it will get EXTREMELY HOT!!!) You can test to be sure the oil is ready for frying by placing the handle end of a solid wooden spoon in the oil to the bottom of the pan or cooker. If bubbles surround the spoon’s handle, it’s ready.

Step 2: Combine all of the dry ingredients except for the last three and whisk to blend. Add egg and milk and stir until completely mixed. Add in the cayenne, jalapeños and chives. Remember, if you don’t want the spice, you don’t have to add it.

Corn Puppies Batter - Double Knotted Apron

Step 3: Slice the hotdogs into thirds and the add wooden skewers or popsicle sticks into each piece.

Corn Puppies - Naked - Double Knotted Apron

Step 4: Dip each hotdog piece into the batter.

Corn Puppies - Pre Batter Dip - Double Knotted Apron

Step 5: Coat well and let excess batter drip off of the hotdog before frying to ensure an even coating and even cooking.

Corn Puppies - Batter Dip - Double Knotted Apron

Step 6: Slowly place batter covered hotdog pieces into the hot oil. (USE CAUTION.)

Corn Puppies - Pre Deep Fry - Double Knotted Apron

Step 7: Let fry for at least 1 minute or until golden brown. Rotate the skewer to ensure that the soon to be CORN PUPPY is cooking evenly. (Can you smell it!? That’s pure corn dog deliciousness right there.)

Corn Puppies - Deep Fry Time - Double Knotted Apron

Step 8: Remove from oil and let the corn puppy hang out over the oil for a second or two to let any excess drip back in the pan. These little guys are extremely hot, so let them cool before indulging in one. I know that will be hard, but trust me… scorched taste buds are no fun!

Corn Puppies - Post Deep Fry - Double Knotted Apron

Step 9: Alright my friends, the time has come. Take that long awaited and hard earned bite. DELICIOUS right?! I can’t wait to make more. 🙂

Corn Puppies - Take a Bite - Double Knotted Apron

Step 10: Either eat them all now or take out to the back porch or picnic with the next recipe and serve!!

Corn Puppies on a Stick - Double Knotted Apron

YUM! Enjoy and remember to share!

Berry Blue Coconut Rum Sippers

So these are for all your hard work whipping up the two tasty treats above. These can be kid friendly as well, just substitute the rum for water… yes, that simply means make jello. 🙂

What You’ll Need:

  • 1 package of Berry Blue Jello (or more than one pack depending on guests)
  • 10 plastic punch cups
  • 1 cup boiling water
  • 1 cup coconut rum

Berry Blue Coconut Rum Sippers - Ingredients - Double Knotted Apron

Step 1: In a large glass measuring cup, boil 1 cup of water. Add boiling water to gelatin mix and stir until all of the mix has dissolved.

Berry Blue Coconut Rum - Add Boiling Water - Double Knotted Apron

Step 2: Pour in 1 cup of coconut rum and stir well.

Berry Blue Coconut Rum Sippers - Add Rum - Double Knotted Apron

Step 3: Pour the Berry Blue Coconut Rum mixture into punch cups. Place on a baking sheet and chill in refrigerator for 2 hours or until solidified.

Berry Blue Coconut Rum Sippers - Double Knotted Apron

Cheers and Enjoy! (Please Drink Responsibly.)

I hope you have enjoyed this THREE in ONE blog posting and love all of the yummy Memorial Day Munchies! Have a safe and happy weekend. Remember to thank those who proudly serve and have served our country! Thanks to them we can celebrate and enjoy our freedom with our family and friends this weekend.


Happy Memorial Day!


Chocolate Chip Brownies

Chocolate Chip Brownies - Double Knotted Apron

These brownies are delicious and if you have chocolate chip lovers in your household, they are a sure win! Check out how easy these are and moist!

What You’ll Need:

  • 1/2 cup all-purpose flour
  • 1 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 bag of semi-sweet chocolate chips

Preheat oven to 350 degrees. Prepare a baking pan (either 8×8 or 9×13) with cooking spray and set aside. Melt the 1/2 cup of butter in a medium glass bowl in the microwave. Once melted stir in sugar, eggs and vanilla. With a hand mixer, beat in cocoa powder, flour, salt and baking powder on low speed. Mix well. Fold in chocolate chips with a spatula.

Pour batter into greased baking dish evenly. Bake for 25 – 30 minutes for 8 inch pan and 20 – 25 minutes in 9×13 pan. Do not over bake.

Once edges have browned and pulled away from the sides and the middle has small crack lines across the top, remove from oven and toothpick test it. If the the toothpick comes out clean after multiple punctures the brownies are ready to set and cool. If you pull out the toothpick and there is still uncooked batter on the end, place in the oven for another 3 minutes. Watch carefully.

Once complete, cool for 10 – 15 minutes before cutting. Garnish with more chocolate chips on top and serve. Store in an airtight container for ultimate freshness.

Enjoy and make a mess!!


Chocolate Chip Brownies Recipe Card- Double Knotted Apron

Chocolate Chip Cookies from Scratch

As I have mentioned before, I love cookies! I recently bought a few bags of chocolate chips, semi-sweet and milk chocolate. I have been planning to make cookies for a while and finally did the other night. Wednesday night to be exact. With this recipe, my chocolate chip cookies are still super moist and chewy! I used the recipe from the bag but tweaked it because I didn’t need 5 dozen cookies laying around my house. So with this recipe you will be about to make 2 dozen. Oh and use the milk chocolate chips, they are the best!

Soft and Chewy Chocolate Chip Cookies - Double Knotted Apron

What You’ll Need:

  • 1 1/8 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter (1 stick, softened)
  • 1/3 cup white granulated sugar
  • 1/3 cup brown sugar, packed
  • 1/2 tsp vanilla extract
  • 1 egg, room temperature (I prefer fresh farm eggs)
  • 3/4 cup milk chocolate chip

First things first, preheat your oven to 350 degrees. Then in a small mixing bowl combine the flour, baking soda and salt. Whisk together or sift into the bowl if you have a sifter. In a separate larger bowl add your sugar, brown sugar, softened butter (if you didn’t have time to let it soften at room temperature just pop it in the microwave for about 30 seconds) and the vanilla extract. Mix well with a hand mixer or if you have a large mixer feel free to use it as well. I prefer a hand mixer due to the smaller amount of cookies I made. When the butter is combined into the sugars scrap the sides of the bowl to get all of the goody together. Slowly begin adding your flour mixture from the first bowl into the mixing bowl and blend together. Once the flour is mix in well, add the egg you laid out and blend. Finally add your chocolate chips. If you feel like you want more of those little sweet morsels, add more! That’s what I did. 🙂

Chocolate Chip Cookie Prep - Double Knotted Apron

Drop the cookie dough by spoonfuls onto your baking mat or lined cookie sheet. I fit 12 on my large sheet and still had plenty of room between each cookie. Bake for 10 minutes. If the edges are golden brown and the centers look firm its time to remove them. Prior to removing from the baking sheet lift up on the edges of one of the cookies to see if it is ready to be removed. You don’t want them to fall apart but want to get them off the sheet before they bake  any longer. If they remain on the baking sheet too long they will dry out and harden. (No one wants that!!) Let your cookie sheet cool for a few minutes after removing the first batch and then drop the rest of the dough by spoonfuls and repeat the baking process. Store in an air tight container and they should be nice and soft for several days to come.

Enjoy and bake on!


Ooey Gooey Chocolate Chunk Cookies

First off, let me say that I cannot take credit for this recipe, although I would love to. Mrs. Betty Crocker herself is the woman to blame for creating such delightful morsels of chewiness and sweetness.

Ooey Gooey Chocolate Chunk Cookies

I found a great sale at Publix (go figure) on her cookie mixes and decided to try two different kinds. I made the first batch the other night and let’s just say they are gone… I mean gone. I think we ate them in the first two days. Pretty sad, but hey why not enjoy life a little, right!?

The key to baking these cookies perfectly is removing them from the oven a little early. This means before they are completely done cooking. Oh I know you are are thinking that this can’t be good for you, they always say not to eat raw cookie dough. Well first things first, the cookies will have baked for almost 10 minutes in 350 degrees so if anything is raw you may want to check your oven. Secondly, I grew up licking batter off of spoons and mixers when my mom would bake and I am doing just fine.

lick the bowl

What You’ll Need:

  • Betty Crocker Hershey’s Chocolate Chunk Premium Cookie Mix (mine came in a box)
  • 1/3 cup of butter or roughly 5 lines on your butter stick
  • 3 tablespoons of water (and I also added 3 tablespoons of vegetable oil as well)

Preheat your oven to 350 for dark pans, or 375 for other cookie sheets. Combine all ingredients and mix really well. If tempted, go ahead, lick that spoon. I dare ya! Prepare your cookie sheet with your silicone baking mat (if you don’t have one, shame on you, but seriously go buy one, your baking will never be the same) or spray a little Pam on the sheet. Drop the dough by spoonfuls about 1.5 – 2 inches apart. (I never follow the rules when I am told the distance to place my cookies so that is completely optional. It never hurts to have a few melded together and one giant double cookie, yum!) The recipe says that this will make 2 dozen cookies, which is laughable. Who makes cookies that small? I did 12 big boys (HOLD UP – I just realized after looking at the picture of the cookies, I just lied. I made 9 really large cookies, not 12, sorry!!) for my big boy aka husband. 😛 He LOVES chocolate chip cookies… maybe even more than he loves me, not sure but it is a close tie I am sure.

So once you have your dough drops ready to go pop the cookie sheet into the oven and set your timer for 7 minutes. Once the timer goes off check on your little morsels of happiness to see if they are baking properly. At this stage they should all be flattened out, a little shiny which means your dough is still baking and also starting to slightly brown. (IF for some reason your cookies are flaming, burnt, browned more than they should or still dough ball formations you need to get a new oven.) Set your timer for 2 more minutes. Check them again. Now you should notice the edges to have an ever so slightly brown edge and a little firmer in the middle. This means it is perfect timing to turn off your oven and get ready to remove them. Once you remove from the oven let them finishing baking on the sheet for about 5 minutes. As I mentioned before the cookies won’t be completely cooked through to where they are hard and crunchy. They should be moist and chewy and not to mention almost fall apart in your hand.

If you aren’t eating the cookies right away, which is weird, then I would suggest placing them in an airtight container with wax paper between each stacking so they don’t stick. Your cookies should remain soft and chewy for up to 3 days or so in the container. Mine never last that long in the house though, so I can’t make promises. 🙂



Baked Banana Bread

Who loves bananas? Who loves banana bread? I do, I do! One of my favorite sweet treats is banana bread and what makes this recipe even better is how easy it is! Thanks to Elise Bauer’s recipe I found (linked in previous sentence) I was able to discover this super simple banana bread loaf. I made a small tweak to her recipe and added some cinnamon. In my opinion, you can never go wrong with a little more cinnamon in your life. Plus, it’s good for you and smells great!

Drum roll please! (I can’t roll my R’s or I would do it myself)

Banana Bread Recipe

  • 3-4 ripe bananas (I used 3 large bananas that had already turned to the dark side)
  • 1/3 cup butter, melted
  • 1 cup sugar
  • 1 egg, beaten (someone call the cops an egg has been beaten)
  • 1 tspn vanilla extract
  • 1 tspn baking soda
  • pinch of salt (always subjective to the baker, but I use my thumb, index and middle finger for my pinch)
  • 1 1/2 cups of All-Purpose flour
  • dash of cinnamon (good ole wrist flick with the cinnamon jar)

You will want to preheat your oven to 350 degrees and grease your 4×8 loaf pan. I always use WAY more bowls than necessary when baking, but what’s a delicious treat without making a mess? I mashed my three bananas in a metal bowl and then added my melted butter. (Side note: I bought three mini prep glass bowls from the Dollar Tree one day and LOVE them. They make melting butter or measuring out your baking ingredients easy all around and no biggie if you accidentally break one.) After stirring your butter and bananas, add in your beaten egg, cup of sugar and teaspoon of vanilla and mix well. I don’t use a mixer for this recipe since it is so easy, just a big wooden spoon. After you have combined those ingredients well, add in your teaspoon of baking soda, pinch of salt and your flour last. Stir, Stir, Stir… get in there with that elbow grease! Once you have stirred until your heart is content and your mixture is well mixed, pour into your loaf pan. A trick my mom taught me is to lightly bang the bottom of your baking pan on the counter (put a towel in between). This will make sure your mixture didn’t accumulate any bubbles and cause a hole in your loaf once it is finished baking. Place in your oven and don’t forget to set you timer. I set mine for 50 minutes first, checked at that point and then baked for 10 more. Let your loaf completely cool before removing from the loaf pan. Slice and serve. Hubs loves his banana bread with a big glass of ice cold milk.

Enjoy!! xo-M

Banana Bread Ingredients (Sugar and Cinnamon failed to show up on time, so they are not pictured)

Banana Bread Ingredients (Sugar and Cinnamon failed to show up on time, so they are not pictured)

Bananas, Butter, Sugar, Egg and Vanilla

Bananas, Butter, Sugar, Egg and Vanilla

Final Product!!

Final Product!!