Sunday, September 29, 2013

Triple Cookies'n'Creme Marshmallow Treats

When I first saw General Mills Hershey's Cookies'n'Creme cereal, I was skeptical. Cookies'n'creme is a classic flavor, so I really wanted them to get it right. Guess what. They. So. Did. Awesomely accurate is how I would describe every bite. But what's better than cookies'n'creme? Three times the cookies'n'creme, that's what. And that's exactly what you'll get from these Triple Cookies'n'Cream Marshmallow Treats.

Triple Cookies'n'Cream Marshmallow Treats


  • 1 box General Mills Hershey's Cookies'n'Creme cereal
  • 1 bag mini marshmallows
  • 3T butter
  • 1c Oreos, chopped (a generous cup)
  • 1 bag (8oz) Hershey's Drops Cookies'n'Creme, chopped


  1. Grease a 9x13 pan with shortening.
  2. Mix together cereal, Oreos, and candy in a very large bowl.
  3. Melt together marshmallows and butter over medium heat in a big pot on the stove.
  4. Stir cereal mixture into the marshmallows until the goo is all evenly distributed onto the cereal.
  5. Spread the mixture into the greased pan and smash it all evenly in there.
  6. Let cool, and cut into however many pieces you see fit. (I usually try to get a minimum of 24 pieces out of one batch).

If you are a fan of cookies'n'creme (um, who isn't?), this, my friend, is for you. Crunchy, gooey, chocolaty, creamy—a whole bunch of awesomeness in one convenient bar. Don't know for how much longer this cereal will be available, so don't miss out!

Saturday, September 21, 2013

Red Velvet Cake Quesadillas

I love this whole take one thing and make it into something else trend: cronuts, crouton cones, ramen burgers, ice cream bread. It’s both playful and more importantly, tasty. So I thought I’d try my hand at a transformation of my own with one of my favorite desserts: cake. And here’s what I wound up with: Red Velvet Cake Quesadillas. It’s like a quesadilla with a “tortilla” made with cake mix and the filling replaced with frosting. Drool.

Red Velvet Cake Quesadillas
For the complete recipe, visit Foodbeast.

Sunday, September 15, 2013

Creamy Fruit and Nut Cinnamon Roll Cups (A Pillsbury Bake-off Contest Contender)

Guess what! I submitted a couple of recipes to the 46th Pillsbury Bake-off Contest and my Creamy Fruit and Nut Cinnamon Roll Cups made it through to the voting round. (If you’d like to vote for me, which I would very much appreciate, you can do so here by Sept 26th).

I had to keep this info under my hat for a couple of weeks, which was extremely difficult to do, but I’m super excited to be sharing it with you now. The recipe is below if you would like to try it out for yourself. I was inspired by crescent wrapped brie. I think that stuff is tasty, and I don’t particularly like to share, so I wanted to find a way to individualize it.

(Pillsbury took the picture. Much better than I could do!)
Creamy Fruit and Nut Cinnamon Roll Cups

  • 1/4c Smucker's® Apricot Preserves
  • 2T golden raisins
  • 2T sweetened dried cranberries
  • 2T finely chopped pecans
  • 1/8t ground nutmeg
  • 1 can Pillsbury® refrigerated cinnamon rolls with icing
  • 4oz (half of 8-oz package) cream cheese, cut in 8 cubes

  1. Heat oven to 375°F. Spray 8 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. In medium bowl, mix preserves, golden raisins, dried cranberries, pecans and nutmeg until well blended.
  2. Separate dough into 8 rolls; reserve icing. Place 1 roll, cinnamon side up, in each muffin cup; firmly press dough in bottom and up side of each cup. Spoon apricot mixture into each cup. Top each with cream cheese cube; press in lightly.
  3. Bake 13 to 20 minutes or until golden brown. Remove rolls from pan.
  4. In small microwavable bowl, microwave icing on High 10 seconds. Drizzle over warm rolls.

They are quick, yummy, and perfect for breakfast, dessert, or even an appetizer. (You can switch the cream cheese up to a different kind of soft cheese like brie too, if you feel so inclined).

The top 33 entrants get to move on to the next round, which is a 100-person bake-off in Las Vegas. I would love to be able to participate in the bake-off (and ultimately win the contest), so I would greatly appreciate it if you would head on over to and vote. Thanks! Thanks! Thanks! I'll keep you posted!

Wednesday, September 11, 2013

Gluten-free Pie Holes: Pie's Answer to the Cronut

Despite the fact that I will never give up gluten (and I initially considered adding something gluten-filled to this recipe), gluten-free eaters need love too. So I bring you pie’s GF offering: deep-fried pie holes, because you only ever want the crust anyway.

Pie Holes

(in particular a pie-hole sundae!)

For the full of awesomeness, free of gluten recipe, visit Foodbeast.