I discovered a bag of Heath Bar Bit O'Brickle Toffee Chips at the grocery store earlier this week and figured they had to be good for a new cookie, right!!?? So I figured I would have to search the internet high and low for a worthy recipe then I turned the bag over and there was a perfectly awesome one staring me in the face! The only thing I changed in the existing recipe was the addition of Hershey's milk chocolate chips. I was shocked to find all the Heath Bar chips were NAKED! No yummy chocolate coating, well, no worries, I fixed that with a bag of choco chips!!!! 
1 cup (2 sticks) softened butter
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
3 1/2 c all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
8 oz bag of Heath Bit o' Brickle toffee bits
2 cups chocolate chips
Preheat oven to 350 degrees.
Beat butter, sugars, vanilla, and salt in a large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits and chocolate chips.
Place teaspoon sized dollops on a parchment lined baking sheet. I like to flatten it a little with my fingers for an even bake. Bake 8-10 minutes or until lightly browned. Cool slightly on a wire rack.
I recently 
I mean, peel and stick on a clean apple and and jam the 
Chocolate Chip Pumpkin cookies!
And of course I have to give a shout out to any Hello Kitty themed dessert!!! Especially since I sit here as a 35 year old Mother of three in a Hello Kitty tee shirt and necklace ;) 
I bought a package of 12 wedding favor paper boxes from Dollar Tree. I actually bought them over the summer and with no purpose in mind. I figured $1... how could I go wrong? I am actually pretty bummed that I only bought one package. Truth is, I needed at least 50 favor boxes between both boys classes. Now the 
I did a Halloween 
Here are a few of my past favorite felt 
You will first need to start out by making a white cake and a chocolate cake from a box mix. The white cake will be for your mound of spaghetti. I used a glass 
I used 2 tubs of store bought, white vanilla icing. I put them both in one bowl and tinted them with 4 squeezes of yellow food coloring for the rich pasta color. I iced the mound with the icing before I piped the "spaghetti" all over the top. I used a #5 (round) tip from Wilton. I started making straight spaghetti lines then finished with 
I used about 1/3 the chocolate cake and 1/4 of icing for the cake balls, an idea I got from 
It is a MESSY PROCESS but a delicious outcome!!!!
Here is the final product.... 
