Here at PennySaverUSA, we are right in the middle of our Thanksgiving Recipe Contest, where people are submitting their recipes for a shot at winning $250. We have received some very traditional recipes, as well as some not so traditional side-dishes that caught our attention. Our Content and Community guy, Brett Houchin, decided that he needed to try to make one of the non-traditional side dishes to add to his Thanksgiving cooking repertoire. He’s not a big fan of following recipes, so this was a quite a challenge for him!
Who doesn’t love a good muffin every now and again? We do! We do!
After sending out a coupon for free muffins from Mimi’s Cafe, we decided to try it out ourselves. Brett and Aaron, from the PennySaverUSA Web Team, visited Mimi’s with the Flip Video in hand and had a dandy little meal and walked away with some awesomely free and tasty muffins.
Girl Scout Cookie Season is almost over, but you can still make a batch of your favorite cookies while having some fun.
This recipe was originally from Baking Bites, but after going through a few times, I’ve managed to simplify it and learn what the quickest methods were through trial and error. (Note: There’s a lot of multi-tasking involved, and the total process takes about 1-2 hours.)
Store Items Needed:
- 1 14 oz. bag of shredded coconut
- 2 6 oz. bags of Werther’s Original Chewy Caramels (Note: Do not substitute with other softer candies and caramel toppings do not work!)
- 1 12 oz. bag of chocolate chips
Other Items Needed:
- 1 stick of butter (Note: Leave it out for at least an hour to soften it up before using)
- baking powder
- vanilla extract
- Leave the butter out. Yes, 1 full stick of it.
- Preheat the oven to 300 F.
- Spread out coconut evenly on a foil or parchment-lined baking sheet and place in the oven. Check back every 5 minutes until it’s golden brown, but not burnt.
- Measure, mix, and set aside dry cookie ingredients:
- 2 cups flour
- 1/4 tsp. baking powder
- 1/2 tsp salt