Thursday, June 30, 2011

Star Crunch Truffles

If you know what I’m talking about when I say Star Crunch, I can guarantee that you are now filled with nostalgia and hunger. If you aren’t familiar with Star Crunch cookies, I beg you to read on and please do NOT look up the definition on Urban Dictionary or you may never consume a Little Debbie Snack again. Yikes.

This is how Little Debbie describes Star Crunch® Cosmic Snacks: A chewy cookie topped with caramel and crisp rice then covered in a layer of fudge. What’s not to like?!?

If you are familiar with Oreo truffles, this is basically the same concept…only more awesome because that’s how I roll.



To see how it's done, visit Foodbeast!

Monday, June 27, 2011

Chocolate Covered Cheddar Jalapeno Cheetos

Second verse, slightly different than the first! We all know that chocolate-covered Cheetos work. WOOOOOORK!! So now it is time to branch out.



 

See the little flecks all over the uncovered bits of Cheetos? That's the jalapeno. (I have to pronounce it "jah-lah-peh-no" when I write it to make sure I spell it right.)

Here are the completely unnecessary directions: Melt baking bark. Dip cheesy, spicy Cheetos in said chocolate and let chill.

These were good and had a nice kick to them, but for some reason, I still think the original flavor comes out on top. Now I'm hunting for the new Cheetos Honey BBQ Puffs, although I'm not sure how the chocolate will fare with the puffy-holeyness (not to be confused with holiness, although Cheetos are a little like manna from Heaven). I'll be sure to let you know.

Thursday, June 23, 2011

Cool Whip Funfetti Whoopie Pies

“You can’t have a pie [whoopie or otherwise] without Cool Hwhip.” –Stewie Griffin

Have you been contemplating trying out a Whoopie Pie recipe only to be overwhelmed by the number of ingredients and the work involved? I have a solution and it looks a little something like this...



So here are your options:

A. Come visit me, and I shall bake some for you! Or save the gas money and…

B. Follow this quick and easy recipe.

Bunny trail: I tried to combine “quick and easy” to form a new word, but all I came up with was “queasy” and “easick.”  Yea, not what I’m going for. Anypie…

This recipe only has 6 ingredients: Funfetti cake mix, Cool Whip, eggs, nonpareils sprinkles, more cake mix and…more Cool Whip. I suppose that’s technically 4 ingredients, but the “more” cake mix and Cool Whip are kind of a separate entity.

Check out the full recipe on Foodbeast to see how it's done.

Monday, June 20, 2011

Strawberry Lemonade Cake Balls

Hurray for baking buddies! My friend Robin and I scheduled a play date so that she could experience cake ball making firsthand. Cake balls can be a chore, so I was grateful for the help.

Like I mentioned in my Creamsicle cake ball post, summertime lends itself to fruitier flavor combos and these cake balls are no exception. Does a tall cold glass of strawberry lemonade on a hot summer day sound good to you? These are just like that, but better because it's cake.


Strawberry Lemonade Cake Balls

Ingredients
  • 1box Strawberry cake mix (eggs, oil and water to go with)
  • 1pkg sugar-free strawberry jello
  • 1 cup boiling water
  • 8oz can lemon frosting
  • white chocolate baking bark
Directions
  1. Bake cake as directed.
  2. Let the cake cool for a bit and then jab it a bunch with toothpicks or a fork or whatever you might have on hand.
  3. Mix jello with 1c of boiling water until dissolved and pour over cake.
  4. Let cake finish cooling and then chill in fridge for a few hours.
  5. Crumble up cake into an XL bowl and mix in the frosting. 
  6. Scoop into balls and let chill.
  7. Melt the chocolate; coat the balls; chill until hardened.
I think these actually tasted better the next day after the flavors had some time to become besties. The strawberry was sweet, the lemon was tart and the overall result was very refreshing.

Saturday, June 18, 2011

Chocolate Covered Wasabi Peas

Looking for a delicious way to clear your sinuses? One handful of these chocolate-covered veggies will open up those airways while satisfying your sweet tooth.


Chocolate-Covered Wasabi Peas
Ingredients
  • wasabi peas
  • baking bark
Directions
  1. Melt the chocolate bark.
  2. Coat peas and chill. (Again, these are best when served cold.)
I really like these! While the flavors are all still there, the chocolate really tempers the WHOOOOOOO (and the raising of the eyebrows) of the wasabi. This makes for a surprisingly pleasant treat!  

Remember the "Waaaasuuuuuuup" Bud Light commercial from back in the day when they go to the Sushi place and the waiter offers them wasabi? Or wasaaaaaaaaaabi, as it were. Good times. (Don't try and stop yourself from looking it up. You know you want to.)

Thursday, June 16, 2011

Nutella Buckeye Balls

While I’m all for bucking trends and thinking outside the box, I know a good thing when I see it. So when I saw two posts featuring Nutella on Foodbeast this week, I felt inspired to join in on the awesome.

My favorite Nutella recipe is pretty straightforward: Open jar. Consume. (Spoon optional). However, I wanted to bring you a treat with a little more class and a little less shame. So Nutella Buckeyes it is.


Basically, I took an already amazing Buckeye Balls recipe and substituted Nutella for the Peanut Butter.

For the full recipe, check out my post on Foodbeast!

Saturday, June 11, 2011

Chocolate Covered Honey BBQ Fritos

Aaaaaaaaaaaawesoooooooooooome!! Honey? BBQ? Chocolate? What's not to like? And putting them together only makes them pack an even better punch of tasty goodness.

The recipe, as always is two ingredients and three steps. Let's check it out.


Chocolate Covered Honey BBQ Fritos

Ingredients
  • Honey BBQ Fritos
  • Baking bark (your choice, but I enjoyed them both)
Directions
  1. Melt the bark.
  2. Dip the chips.
  3. So just chill 'til the next episode...or 'til hardened.
I really enjoy this combo (not to be confused with Combos). If you are waffling between Honey BBQ and Original Fritos, stick with these babies. 

Bonus: the spiral allows for a higher chocolate-to-chip ratio if you are into that kind of thing...and I am!

Helpful tip: Store all of your chocolate-covered [insert bizarre thing here] in the fridge. It may just be me, but I think they are much better when they are chilled.

Thursday, June 9, 2011

Irish Cake Balls 2: The Secret of the Booze

I know, I know, these sound vaguely familiar to you. As well they should: they've been on my blog before.

So you may be thinking, “Yea, yea. Been there. Done that.” Well, let me put it in perspective for you. You know how much you love yourself some KFC Original Recipe? Well, remember when they came out with extra-crispy? Yea, it’s like that.


I didn’t want to be the only one to benefit from the improvements in both the execution and the result of this recipe, so you can read all about the new developments on Foodbeast.com.

Monday, June 6, 2011

Andes Mints Chocolate Cookies

The original name for these cookies? Andes Mints Doodles. Uh, no thanks. This may come as a surprise to my readers, but I don't eat doodles—cookies, cheese or otherwise, so concessions had to be made.

I snagged this recipe from Tootsie.com, the official site of Andes Mints as well as a number of other tasty treats. The recipe looked good to me, so I didn't make any changes, save for the considerable improvement to the name.



Andes Mints Chocolate Cookies
Ingredients
  • 2 1/4c flour
  • 3/4c cocoa, sifted
  • 1/2t baking soda
  • 1/2t salt
  • 1/2c shortening
  • 1/2c butter, softened
  • 3/4c sugar
  • 3/4c dark brown sugar, firmly packed
  • 2 eggs, beaten
  • 2t. vanilla
  • 1pkg Andes Crème de Menthe Baking Chips 
  • 1 c powdered sugar
Directions
  1. Preheat oven to 350 degrees and prep cookie sheets with parchment.
  2. Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
  3. With a hand held or standing mixer, beat together the shortening and butter until creamy. Add the sugars and continue beating until light and fluffy. Add the eggs and vanilla and beat until thoroughly incorporated. 
  4. Add the flour mixture and blend until smooth. Fold in Andes Crème de Menthe Baking Chips.
  5. Scoop cookies using your 1 1/2T cookie scoop and roll them into balls. 
  6. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½” thick disks and place about 2” apart, spacing them evenly on the baking sheets. 
  7. Bake cookies at 350 degrees for 10-12 minutes. Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.
I don't know if the powdered sugar is necessary. I would skip that step if I made these again.

Despite the lame name, these cookies were great! If you've already eaten the Thin Mints that you tried so hard to save in the freezer (I hid mine in the back), I suggest making these as your chocolately-minty cookie substitute.

Saturday, June 4, 2011

Creamsicle Cake Balls

Hurray for balls of cake! Variety is the spice of life and with so many cake and frosting flavors to mix and match, cake balls give my life a nice, spicy kick. This time around I was feeling a little fruity (when is that not the case though?), so I thought I'd bust out a creamsicle-based cake ball. 

What's the difference between a creamsicle and a dreamsicle? From what I've read on the always accurate and factual Internet, one has a center of ice milk and the other has ice cream (and I think one is orange flavored ice, while the other is sherbet). Which is which? Beats me! But does it matter? Nope! These are going to taste just awesome whatever you call them.


Creamsicle Cake Balls
Ingredients
  • Duncan Hines Supreme Orange cake mix (and the required eggs and oil)
  • Orange juice
  • white icing
  • white chocolate bark
Directions
  1. Bake cake as directed, substituting orange juice for the required amount of water.
  2. Let cake cool completely and then crumble up into the largest bowl in your house.
  3. Mix in a can of white frosting.
  4. Using your fabulous 2t cookie scoop, measure and round cake into balls and let chill in fridge.
  5. Meanwhile, melt the baking bark and dip the cake balls in it to coat, then throw them back into the fridge to harden.
While cake balls definitely can be on the heavy/decadent side, these were quite refreshing.  They are both creamy and dreamy...and orange-y! I think coating them in regular chocolate bark could be really good as well.

Thursday, June 2, 2011

Snap Into a Chocolate-Covered Slim Jim!

I remember when wrestling story lines meant something, brother! I’m talking Wrestlemania V.  (I know what you’re thinking, but I already checked. It’s not on Netflix).  The Mega Powers had split up and were going head-to-head in the main event to settle their feud over Miss Elizabeth.  I guess that was before they invented the concept of “Bros before Hos.”

In the end, Hulk Hogan's Big Boot defeated Macho Man’s Savage Elbow securing Hogan the WWF Championship yet again. (I was 6 at the time, and a professed Hulk-a-maniac, so to me it was awesome. Don’t act like you didn’t love it, too.)

You all know why two of the best dressed men in wrestling are on my mind: Macho Man Randy Savage has gone up to that big wrestling ring in the sky. But his legend lives on, certainly as a great performer, but more recently as the spokesman for Slim Jim, the smoked snack stick. So in memory of one of wrestling’s greats, I bought a pack of Slim Jim snack sticks…and promptly covered them in chocolate. Can you dig it?




For all the spicy, chewy, chocolately details, visit Foodbeast.com.