Saturday, July 26, 2014

Cherry Limeade Oreo Cookies Fudge

Summery weather calls for summer flavors! And Nabisco has decided that this will be summer of Limeade Oreo Cookies! Have you tasted them yet? Wow! They are super limeade-y. I wanted to find a way to use these Limeade Oreos in a fun and summery recipe in a way that would showcase the cookies without them overpowering the dish. Success (at least in my opinion). 
Cherry Limeade Oreo Cookies Fudge
  • 1 can cherry frosting
  • 12oz white chocolate chips
  • 1c Limeade Oreo Cookies, chopped (about 10)
  1. Line 8x8 or 9x9 glass baking dish with wax paper.
  2. Melt chocolate chips in microwave and stir in cherry frosting until smooth. 
  3. Stir in chopped Limeade Oreos.
  4. Spread fudge into wax paper lined dish and chill in fridge until set, about 1-2 hours. 
  5. Cut in small squares and serve.
When I tasted both the cherry frosting and the Limeade Oreos separately, I was worried. Both were really intense flavors, and I didn't know how they would play against or with each other. Fortunately, I think the addition of the white chocolate really mellowed them both out to create a rich but not overwhelming final product.

Tuesday, July 22, 2014

Cake Batter Rice Pudding

Do you know what there’s not enough of in the world (and, in my opinion, never will be)? Cake batter flavored things. So I decided to add another one to the mix: Cake Batter Rice Pudding. It’s just rice pudding (which is surprisingly easy to make if you’ve already got some cooked rice on hand) with a little something extra to make it a lot more fun.

Cake Batter Rice Pudding

For all the cake-y goodness, visit Foodbeast.

Saturday, July 12, 2014

Baklava Upside-down Poke Cake

While there are occasions when I'm up for spending all day in the kitchen, they are few and far between. So this upside-down poke cake is my solution to getting all the lovely flavors of baklava, a usually time-consuming endeavor, into a quick, but still delectable, dessert. 

Baklava Upside-down Poke Cake


  • Duncan Hines Butter Golden Cake Mix (eggs, water, and butter needed in recipe)
Nut Topping (adapted from ATK baklava recipe)

  • 2 ounces blanched slivered almonds
  • 4 ounces walnuts
  • 3/4 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 tablespoons granulated sugar
  • pinch salt
  • 8T butter, melted

  • 1 cup water
  • 1 cup sugar
  • ½ cup honey
  • 1T lemon juice

  1. Pulse almonds and walnut in food processor until finely chopped.
  2. In medium bowl, combine chopped nuts with cinnamon, cloves, sugar, and salt.
  3. Spray 9x13 glass pan with non-stick spray.
  4. Spread 4T melted butter into bottom of pan.
  5. Sprinkle nut mixture over melted butter and then spoon remaining 4T of melted butter over nut mixture.
  6. Prepare batter as directed on box. 
  7. Pour cake mix over nuts.
  8. Baked as directed.
  9. Let cake cool 30 minutes, then poke hole using skewers (I used chopsticks).
  10. Meanwhile, in medium saucepan, stir together water, sugar, honey, and lemon juice. Bring to a boil and simmer for 10 minutes or until slightly thickened (but eh, mine didn’t get much thicker).
  11. Pour 1 cup of syrup over cake so it gets into all those nooks. Save remaining syrup (should be about 1 cup left over) to pour of individual slices.
  12. You can cut and serve the cake right away or chill in fridge overnight.
To serve: Cut and invert the slice of cake so it is nut-side up and drizzle with syrup as desired.

Don't know what else to say about it except it takes how you would expect a baklava cake to taste: good, super moist, and full of nuts and honey. With significantly less leg work than baklava itself, it's a more than acceptable substitute. 

Monday, July 7, 2014

Red Velvet Cornbread with Honey Cinnamon Cream Cheese Spread

Need a fun and easy side to take to a summer cookout? This Red Velvet Cornbread packs a sweet and savory combo of velvety cake and corny bread, with a sweetened cream cheese spread. It makes a great accompaniment to any barbecue feast. This recipe is simple, easy, and established — take a box of yellow cake mix and two boxes of Jiffy corn muffin mix, follow the directions on the back of each, mix them together, and bake. But in this recipe, I switched things up a bit, using a red velvet cake mix to give this perennial favorite a new twist. 

Red Velvet Cornbread with Honey Cinnamon Cream Cheese Spread

For the specifics, visit Foodbeast

Sunday, June 22, 2014

Reese's Peanut Butter Cup Oreo Bark

What goes with peanut butter (besides more peanut butter)? Chocolate! So Nabisco and Reese's decided to embrace the inevitable and make one heck of a tasty cookie: Reese's Peanut Butter Cup Oreo cookies, that is. If you haven't tried this limited edition Oreo yet, you best get to it before they are off the shelves. And while you're at it, why not snag some more Reese's products (mini pieces, mini pb cups, and pb chips) to make some Reese's Peanut Butter Cup Oreo Bark. 
Reese's Peanut Butter Cup Oreo Bark
  • 12oz Reese's peanut butter chips
  • 1/2c mini Reese's Pieces (you'll find these in the baking aisle)
  • 4oz Reese's Peanut Butter Cup Minis
  • 8 Reese's Peanut Butter Cup Oreo Cookies
  1. Line cookie sheet with parchment paper.
  2. Quarter Peanut Butter Cup Minis and set aside.
  3. Chop Peanut Butter Cup Oreos and set aside.
  4. Melt peanut butter chips in a bowl in the microwave, pour melted chips onto the parchment paper and spread out evenly.
  5. Sprinkle chopped Oreos evenly over melted pb chips, then do the same with the chopped peanut butter cups, and finally the mini Reese's Pieces.
  6. Lightly press everything down into the peanut butter chips, so that when you give the cookie sheet a little shake, nothing moves around.
  7. Chill until solid (fridge or freezer), and break into bite-sized pieces.
I don't know how to emphasize enough the awesomeness of this recipe. It's as if peanut butter and chocolate made a beautiful, edible baby. I mean, what's not to love? I'm definitely making this one again soon, and I suggest you do the same. 

Friday, June 6, 2014

Mini Donut S'mores

Happy National Donut Day! Assuming you’ve already visited all of your local donut shops for your free donuts, I’m going to suggest going a step further and commemorating this momentous occasion by making a donut treat of your own: Donut s’mores! It’s a super easy recipe replacing your garden variety graham with a mini cinni donut. Yum-O!

Mini Donut S'mores

Celebrate donuts everywhere by visiting Foodbeast and making this really simple and really tasty treat today!

Rainbow Sherbet Fudge

To me, seasonal flavors are the "Easter eggs" of food. You have to be on your toes to catch them, and when you do it's oh so satisfying. Pillsbury has come out with an array of bright and fruity cake and frosting flavors for the spring and summer. Not being able to choose just one, I found a way to combine a handful of them (as well as another seasonal treat) to make a yummery summery dessert.

Rainbow Sherbet Fudge

  • 5oz Pillsbury Orangesicle Creamy Supreme Frosting 
  • 5oz Pillsbury Blue Raspberry Creamy Supreme Frosting
  • 5oz Pillsbury Key Lime Creamy Supreme Frosting (16 oz.)
  • 12oz white chocolate chips
  • 12 Fruit Punch Oreo Cookies (I think these may be a Wal-Mart exclusive)
  1. Line a 7x11 (9x9 or 8x8 will do) baking dish with waxed paper.
  2. Chop Fruit Punch Oreo Cookies into chunks.
  3. Separate white chocolate chips equally (4oz each) into three microwave safe bowls.
  4. One bowl at a time, melt white chocolate chips and stir one flavor of frosting into each. 
  5. Equally distribute chopped cookies among three bowl and stir until combined.
  6. Gently fold together all three flavors of frosting/chocolate mixture and spread into wax paper-lined pan.
  7. Let chill in fridge one hour and cut into little pieces.
Fruity, colorful, and fun, this Rainbow Sherbet Fudge exemplifies summer. It's a great treat to make for the kids or to take to any picnic or barbecue.