Monday, March 25, 2013

Jelly Bean-Stuffed Peeps Dipped in Cadbury Creme Egg

Between all of  the numerous Easter activities, who has time to truly savor all the yummy candy that the Easter Bunny has to offer? The Cadbury Creme Eggs, the Marshmallow Peeps, the jelly beans? How will you ever have time to eat them all? Well, here’s how you can enjoy all three in a third of the time: Mash them all together to make jelly bean-stuffed Peeps dipped in Cadbury Creme Egg. Yowza.



Jelly Bean-Stuffed Peeps Dipped in Cadbury Creme Egg

For the full and full of sugar recipe, visit Foodbeast.

Saturday, March 16, 2013

Triple Carrot Cake Cupcakes

You know how some people try to use the excuse, "Well, it's carrot cake, so it can't be that bad for you"? Ha, not with this recipe. I've stuffed carrot cake cupcakes with carrot cake cookie truffles, and topped them with a cream cheese frosting that is filled with crushed Carrot Cake M&Ms. It's the carrot cake-iest carrot cake that has ever carrot caked. (You know when you look at a word for a certain period of time and then you think "Carrot... surely that's not how it's spelled.")


Triple Carrot Cake Cupcakes

Ingredients

Carrot Cake Truffles

  • 7 Pepperidge Farm Carrot Cake Cookies (yes, there are 8 in the bag, but you should totally just eat one)
  • 3oz cream cheese

Carrot Cake Cupcakes

  • 1 box Duncan Hines Decadent Classic Carrot Cake Mix
  • 1 1/4c HOT Tap Water
  • 3 eggs
  • 1/4c oil
  • 4.75oz Carrot Cake M&Ms, crushed

Cream Cheese Frosting

  • 8oz cream cheese, softened
  • 8T butter, softened
  • 1T vanilla
  • 3 3/4c powdered sugar
  • 4.75oz Carrot Cake M&Ms, crushed

Directions

  1. Preheat oven to 350 and line two muffin tins with cupcake liners.
  2. Pulverize cookies in food processor, then add in cream cheese and pulse until combined.
  3. Scoop cookie goop into 24 truffles (about 1.5T per truffle) and put in fridge to harden.
  4. Meanwhile, follow the directions on the back of the DH Carrot Cake box to make the batter.
  5. Fold 3.5oz of the crushed Carrot Cake M&Ms into the batter.
  6. Pour 2t of batter into each cupcake liner, smush a truffle into each, and then top each with 1.5T of batter. You will probably have batter left over to make another cupcake or two without a truffle if you so desire.
  7. Bake for about 18 to 22 minutes.
  8. Meanwhile, cream together the cream cheese, butter, and vanilla until smooth.
  9. Sift in powdered sugar and beat on medium-high until light and fluffy.
  10. Stir in remaining crushed Carrot Cake M&Ms.
  11. Top cooled cupcakes with frosting, put in the fridge for about 20 minutes to give the frosting a chance to set, and forget to mention to your friends that you baked anything at all.
I have to say these Carrot Cake M&Ms are on point. And they are white chocolate! They add a great crunch to the frosting and another element to the overall flavor of the cupcake. I don't really know how prominent the truffle is, but you know it's there, I know it's there and your thighs will definitely know it's there, and it was a fun addition regardless.

Monday, March 11, 2013

Chocolate Guinness Cinnamon Rolls with Baileys & Jameson Cream Cheese Frosting

Beer and booze for breakfast (or anytime, really)? Yes, please! You know I try to avoid baking from scratch when possible, so I let my friend Pillsbury Hot Roll Mix give me a hand with this recipe. Just follow the directions on the box taking into account my modifications, top it off with a Baileys and whiskey frosting, and, well, I mean just look at it...




 Chocolate Guinness Cinnamon Rolls 
with Baileys and Jameson Cream Cheese Frosting


Before we get to the recipe, I'd like to acknowledge that this particular recipe has caused quite a stir, but not at all in the way I had hoped. I apologize for the original name of this recipe and making light of a serious and sad time in history. I am truly sorry to those I offended.

For the full recipe, visit Foodbeast.

Saturday, March 9, 2013

Circus Animal Cookies Bark

Looking for something fun, crunchy, and sweet to brighten up your days as you await spring? Look no further. You already know you love Circus Animal Cookies (don't act like you don't put them on your fro-yo every time you get some), and you already know what makes everything better: bacon, yes, but in this instance, I was thinking white chocolate. And sprinkles. Lots and lots of sprinkles.


Circus Animal Cookies Bark

Ingredients

  • 1 bag Circus Animal Cookies
  • 12oz white chocolate chips
  • 3T nonpareil sprinkles

Directions

  1. Line baking sheet with wax paper.
  2. Roughly chop cookies and set aside.
  3. Melt white chocolate (in the microwave... no need to get fancy), and spread chocolate out over wax paper lined baking sheet.
  4. Sprinkle chopped cookies over melted chocolate evenly, and then sprinkle the sprinkles over the still open spaces.
  5. Let chill in fridge until set, then break apart and enjoy.

Yes, yes, and yes. Bite into a piece of this bark and the sun will shine brighter, birds will sing, and flowers will bloom. So get off your seat, and make this treat! (Did you see what I did there?)

Saturday, March 2, 2013

The Ultimate 3-Layer Girl Scout Cookie

It’s Girl Scout Cookie season! I’d ask you which flavors you think are the best, but I already know your answer: Thin Mints, Samoas, and Tagalongs. Out of those three, I’m fine with you having a favorite; however, my question to you is (say it with me now): “Why choose?” Make these Ultimate Girl Scout Cookies—three chocolaty layers of GS’s finest—and you will never have to make that choice again.

The Ultimate Girl Scout Cookie

Head to FoodBeast for the full recipe and then to the grocery to buy (even more) Girl Scout cookies.