Monday, December 1, 2014

Leftover Pie Brownies

So Thanksgiving is over. The gravy boat is put away until next year, the mashed potato bowl is soaking in the sink, and there’s still a good amount of pie sitting on your counter. Sure, you could eat it for breakfast for the next couple of days, or you could repurpose that pie by pureeing it and adding it to your favorite brownie recipe.

Leftover Pie Brownies

To find out what pie went into my leftover pie brownies, visit Foodbeast

Thursday, November 20, 2014

Dessert Stuffing with White Chocolate Gravy

My Thanksgiving menu, for the most part, is very traditional. Yet, while I’m fond of the old favorites, I am always itching to try something new. So I devised a way to turn a Turkey Day cornerstone on its head: Dessert Stuffing with White Chocolate “Gravy” (which is pretty much like bread pudding, but you make it on the stove top, so you aren't using up any of that precious oven space). It will make a great addition to any Thanksgiving dessert line-up—complementing the pies you no doubt already have on the docket. 

Dessert Stuffing with White Chocolate Gravy

To see the recipe in its entirety, visit Foodbeast

Thursday, November 13, 2014

Trader Joe's Cookies and Creme Cookie Butter Fudge

A Trader Joe's opened in Boulder this year. While this location doesn't sell any of the wine they are so famous for, there are plenty of other things (so much cheese!) that keep me coming back. The latest? Cookies & Creme Cookie Butter. I barely made it out of the store before I tore into it for a little taste. The only thing that stopped me was that I had a plan for it... this plan: Cookies and Creme Cookie Butter Fudge. 

Trader Joe's Cookies and Creme Cookie Butter Fudge

  • 11oz Trader Joe's Cookies and Creme Cookie Butter
  • 10.78oz (1 regular bag) Hershey's Cookies'n'Creme snack size bars
  • 10 Double-stuffed Oreos, chopped
  1. Line a 9x9 or 7x11 glass baking dish with wax paper. 
  2. Chop Cookies'n'Creme bars and melt in the microwave. (I wasn't sure how this was going to go, but they melted nicely and easily.)
  3. Stir cookie butter into melted chocolate and then stir in chopped Oreos.
  4. Spread into wax paper-lined dish and stick in freezer for 30 minutes or until solid.
  5. Optional: grab a spoon and eat the remaining cookie butter straight from the jar. (It may have been over a span of a few days, but that's pretty much what I did.)
  6. Remove from pan and wax paper lining, cut, and eat up!
Cookies'n'creme goodness in every bite times three! You could just dip the Oreos and the Cookies'n'Creme bars directly into the cookie butter, but this way is probably more socially acceptable.

Friday, October 31, 2014

Candy Corn Marshmallow Bites

With all the time you’ve spent collecting twigs for your Groot costume, you may not have had an opportunity to consider what you’re taking to the Halloween party you’re going to this weekend. Let me give you a step in the right direction: candy corn. Candy corn upon candy corn upon candy corn. Four different candy corn-flavored products melted and mashed together in a bar that will remind you that you don’t have to be a kid to enjoy Halloween.

Candy Corn Marshmallow Bites

For the full recipe, that's scary good, visit Foodbeast.

Thursday, October 30, 2014

Pumpkin Peanut Butter Pumpkin Brownies

Have you seen/tried this recipe from Betty Crocker? Looks awesome, right? Know what else is awesome? Pumpkin. Duh. So because it's fall, and I just can't help myself, I used BC's recipe as a starting off point to create a seasonally satisfying recipe of my own, and it went a little something like this...
Pumpkin Peanut Butter Pumpkin Brownies

  • 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
  • 1 can (15oz) pumpkin puree
  • 1/2T pumpkin pie spice
  • 1/3c butter, softened
  • 1/3c Jif's Whipped Peanut Butter & Pumpkin Pie Spice Flavored Spread
  • 1 1/3c powdered sugar
  • 1 1/2t milk
  • 3/4c Nestle Tollhouse Pumpkin Spice morsels
  • 3T butter

  1. Heat oven to 350°F. Grease your fabulous "Edge" brownie pan (a 9x13 will do). 
  2. Combine brownie mix, pumpkin pie spice, and pumpkin puree until no streaks are left, spread into pan, and bake as directed (25-30 minutes). Cool completely, about 1 hour.
  3. In medium bowl, beat together butter, pumpkin peanut butter, powdered sugar, and milk on medium speed until smooth. Spread mixture evenly over brownie base.
  4. Microwave morsels and butter together (will get a little greasy but keep stirring and keep an eye on it as it melts). Let it cool a smidge and then spread over filling. Refrigerate about 30 minutes or until set. 
  5. Cut and pig out.
Wasn't sure how I'd feel about the pumpkin-flavored peanut butter, but after trying this recipe, I'm a fan. Every layer tastes like leave-pile-jumping, jack-o-lantern carving childhood memories. 

They'd make a great Halloween or Thanksgiving dessert. Be sure to grab the pumpkin PB and the pumpkin morsels when you get the chance though. You never know when they'll be off the shelves, and you definitely don't want to miss out on this.

Thursday, October 23, 2014

Pumpkin Oreo Stuffed Pumpkin Cookies

Did you know that you can substitute pumpkin for eggs (1/4 cup pumpkin puree for 1 egg)? In baked goods, that is. I wouldn’t recommend trying to make scrambled eggs and subbing out the eggs for pumpkin… but I wouldn’t NOT recommend it either.

So, because it's fall and therefore everything must taste of pumpkin, I put this switcheroo to good use and made these Pumpkin Oreo Stuffed Pumpkin Cookies. The dough recipe is adapted from Alton Brown’s “Chewy” and the concept is based on Picky Palate’s Oreo Stuffed Chocolate Chip Cookies… with my own seasonal twist.

Pumpkin Oreo Stuffed Pumpkin Cookies

To find out how to fill your face... and your heart, with this perfectly pumpkin-y cookie, visit Foodbeast.

Saturday, October 18, 2014

Salted Caramel Pumpkin Oreo Fudge

So I know I've already made fudge using the Salted Caramel Flavored Hazelnut spread from Jif, but it's so good, and I needed to get it out of my pantry so I would stop just eating it straight from the jar. Plus, there's all this pumpkin stuff out this season that I needed to try. So I thought I'd put the two flavors together (I know I'm not the first and shant be the last) to create this simple and simply fall-tastic fudge.

Salted Caramel Pumpkin Oreo Fudge


  • 10 Pumpkin Oreos, coarsely chopped
  • 10oz Salted Caramel Flavored Hazelnut Spread
  • 10oz Nestle Pumpkin Spice Morsels


  1. Line 9x9 baking dish with wax paper.
  2. Microwave pumpkin morsels until melted. Stir in caramel hazelnut spread, then stir in chopped up Pumpkin Oreos.
  3. Pour fudge mixture into wax paper lined baking dish and spread around evenly.
  4. Let set in freezer for 30 minutes. Cut into bite-sized pieces and enjoy!
The verdict? Like l said before, it's salted caramel and pumpkin. You know it's a good combo. You don't need me to confirm that for you. 

Tuesday, October 7, 2014

Caramel Apple Oreo Bark

October is here and fall-themed, limited edition foods are out in full force. Pumpkin this. Candy Corn that. Caramel Apple Oreos. Wait, what? Yes, Caramel Apple Oreos are a thing, and they are awesome: half caramel and half green apple creme sandwiched between two golden Oreo cookies. They were just begging to be used in a recipe. So I headed to Target, bought every caramel apple flavored item in sight, and put them all together in this sweet and easy white chocolate bark.

Caramel Apple Oreo Bark

Want the recipe, visit Foodbeast.

Sunday, October 5, 2014

Buttery Plum Dump Cake

It's fall! That means it's time for leavings changing, crisp mornings, and fruit harvests. A coworker has been bringing her spoils from her plum tree to the office, so I thought I'd grab a few pounds and see what I could make. 

Buttery Plum Dump Cake


  • 1.5lbs of Italian plums, halved and pitted (I weighed them before I pitted them.)
  • 1/2c brown sugar
  • 1/2t cinnamon
  • 4T butter
  • 1 box spice cake
  • 2 sticks butter, melted

  1. Preheat oven to 350 degrees and grease a 9x13 glass baking dish.
  2. Melt 4T butter and pour it into the baking dish.
  3. Combine brown sugar and cinnamon and sprinkle evenly over melted butter.
  4. Cover bottom of baking dish with single layer of halved plums, cut side down. (Mine were really tight together.)
  5. Pour dry cake mix evenly over plums
  6. Pour remaining melted butter (2 sticks worth) evenly over cake mix. 
  7. Bake 50-60 minutes until dark brown and not runny.
The conclusion? This cake has two sticks of butter in it and then some, so of course it's good. If you don't have plums, I imagine any kind of stone fruit would do just as well. 

Tuesday, September 16, 2014

Bacon, Date, and Goat Cheese Cupcakes

Are you familiar with the appetizer “Devils on Horseback”? While there are many variations, the basic idea includes dates wrapped in bacon then stuffed with some sort of cheese and/or nut. I wanted to take this time-tested recipe and use it in a new way… and what a more fitting way than to reimagine this classic as a dessert? So today we have Bacon, Date, and Goat Cheese Cupcakes:

Bacon, Date, and Goat Cheese Cupcakes

Wanna know how to make it happen? Visit Foodbeast.

Tuesday, September 9, 2014

Salted Caramel Cashew Fudge

Lately it feels like all I make is fudge. But it's so easy, so tasty, and there are so many varieties to try! I've already made this one three times—that's how good it is. Have you tried Jif® Salted Caramel Flavored Hazelnut Spread? Gloooriouuus! It's featured in this fudge, and it's what makes it oh-so eatable and repeatable. Let's get to it...

Salted Caramel Cashew Fudge

  • 1 jar (13oz.) Jif® Salted Caramel Flavored Hazelnut Spread
  • 12oz. white chocolate chips
  • 1c cashews, chopped
  1. Line 9x9 pan with wax paper. 
  2. Melt white chocolate chips in medium bowl in microwave.
  3. Stir salted caramel spread into melted chocolate until fully combined, then stir in cashews.
  4. Pour mixture into wax-paper lined pan, spread out evenly (trying your best not to eat it all right now), and  place it in the freezer for 30 minutes or until solid. 
  5. Chop into bite-sized pieces and try to eat only one. (I usually cut it into quarters, cut each quarter into five slices, and then cut each of those slices into five pieces). 
You know when you get a nice fluffy towel out of the dryer and just cuddle it? This fudge is like that but for your mouth. Make it now and thank me (and Jif!) later.

Tuesday, September 2, 2014

Cake Batter Cookie Cake Pie with Cake Batter Ice Cream

If you could only eat one flavor of dessert for the rest of your life, what would it be? If you said cake batter, this recipe is for you.

Two boxes of cake mix equals four distinct layers of cake batter awesomeness with a side of cake batter goodness. Let’s break it down: cake mix crust, birthday cake cookies, cake, cake mix frosting, and cake mix ice cream. Now this recipe is a bit a more complex than what I usually get myself into, but, oh man, is it worth the extra effort. Get ready, cuz here it comes:

Cake Batter Cookie Cake Pie with Cake Batter Ice Cream

You know you want to know how it's done. Find out here

Monday, August 25, 2014

Oatmeal Creme Pie Creme Pie

Why are Oatmeal Creme Pies are called pies? Is it anything more than its two “crusts” and filling? (I’m totally going to start calling sandwiches “bread pies.”) This conundrum of “pie or not pie” got me thinking and ultimately inspired my latest recipe: Oatmeal Creme Pie… Creme Pie. And the result, if I do say so myself, was nothing short of spectacular.

Oatmeal Creme Pie Creme Pie

For the ridiculously easy, and ridiculously tasty recipe, thank your lucky stars for Little Debbie, and visit Foodbeast

Friday, August 15, 2014

Triple Chocolate Cocoa Pebbles Marshmallow Treats

Sometimes you just need some chocolate, am I right? (Hint: I usually am, especially when it comes to things of this nature). And what better way to make a chocolaty treat than to use ingredients that are already pumped up with extra chocolate, like XTREME!!!! Cocoa Pebbles cereal and chocolate swirl marshmallows. Add some chocolate chips, because you just can't control yourself, and you've got an awesome, uber chocolaty marshmallow cereal treat. 

Triple Chocolate Cocoa Pebbles Marshmallow Treats
(48 servings)

  • 6c Cocoa Pebbles Xtreme Cereal (regular Cocoa Pebbles will do in a pinch)
  • 4T butter
  • 1 bag (10oz.) Jet-Puffed Chocolate & Vanilla Swirl Marshmallows
  • 1/2c white chocolate chips
  • 1/2 c milk chocolate chips
  1. Grease 9x13 glass pan. 
  2. Mix together 1/2 cup white chocolate chips and 1/2 milk chocolate chips.
  3. Melt butter in large pot over stove on medium heat. Stir in marshmallow until melted
  4. Remove from heat and stir in cereal, then stir in 3/4 cup mixed chocolate chips.
  5. Spread cereal/mallow mixture into greased glass dish, press down into an even layer, sprinkle with remaining chocolate chips and press into top of cereal.
  6. Let cool and cut into 48 (6x8) pieces.
Shockingly, I think the white chocolate really helps to cut the intense chocolate flavor of the rest of the dish. But don't worry, it still packs a super chocolaty punch. If white chocolate isn't your thing, use all milk, or if you are feeling particularly chocolaty, semi-sweet or dark. 

Thursday, July 31, 2014

Brownie-Stuffed Brownies

Lately I've had brownies on the brain. So much so that when trying to come up with a new recipe, all I could think of was brownies, so I decided not to fight it. Brownie-stuffed brownies, topped with a brownie crumble? Sounds like a winner to me. 

Brownie-Stuffed Brownies

What I used for the brownie crumble will blow your mind! Ha, not really, it's Fudge Brownie Goldfish. I've basically just told you the entire recipe in here, but for the nitty-gritty details, visit Foodbeast

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. 

Monday, June 2, 2014

Cheetos Cookie Butter Truffles

How did I spend my Friday night? Sitting on the floor of my pantry surrounded by open jars of various butters and spreads. Armed with a Frito in one hand and a Cheeto in  the other, I dug in to each jar, hoping to find a combination that would speak to me. Shameful? Maybe. Successful? Yes!

Cheetos Cookie Butter Truffles

Seriously, these were good. If you wanna know how to get it done (and believe me, you do), visit Foodbeast

Tuesday, May 27, 2014

Sugar Cookie and Golden Birthday Cake Oreo Cake Batter Blondie Bars

So I’m sure you all have heard of, or more importantly seen, the Ultimate Chocolate Chip Cookie n Oreo Fudge Brownie Bars: chocolate chip cookie dough topped with Oreos and brownie batter. They look amazing, and I’m sure they taste even better. The other day I wanted to bake something decidedly decadent but decidedly not chocolate, so I took the concept of the above recipe, mixed it with the tastiness of Cake Batter Blondies, and came up with this...

Sugar Cookie and Golden Birthday Cake Oreo Cake Batter Blondie Bars 

For the fully and fancy recipe, visit Foodbeast

Sunday, May 18, 2014

Coconut, Cookie, and Caramel Stuffed Dates drizzled with Chocolate

I have just acquired a very, very large tubs of dates, so you'll likely be getting a few more date-based recipes from me over the next month. Not a bad thing though, right? Dates are tasty in and of themselves and a very versatile fruit. But when you mix them together with the makings of Samoa cookies (coconut, vanilla cookie, caramel, and chocolate), the results are phenomenal. 

Coconut, Cookie, and Caramel Stuffed Dates


  • 21 pitted dates
  • 7 caramels
  • 1/4c coconut, toasted
  • 1/4c Nilla wafers, crushed
  • 1/2 bar chocolate bark (about 2T melted)


  1. Preheat oven to 375 and line cookie sheet with parchment paper.
  2. Cut open pitted dates on one side, long-wise, so that they open up.
  3. Cut caramels into thirds, and place one cut piece of caramel into each opened date.
  4. Place dates caramel-side-up on cookie sheet and bake about 10 minutes or just until caramel is getting melty.
  5. While the dates are baking, combine crushed (by food processor to a crumb) Nilla wafers and toasted coconut in a small bowl. 
  6. Remove dates from oven, keep on cookie sheet, and evenly distribute the cookie-coconut mixture among the dates, pressing it into the melted caramel.
  7. Melt chocolate bark and drizzle chocolate evenly over each of the cookie-coconut-caramel stuff dates.
  8. Refrigerate until chocolate is set, then serve.
If you, like me, are wishing you had a box of girl scout cookies on hand right now, this is your next best bet. And it's all inside a date, so it's gotta be good for you... right?

Sunday, May 4, 2014

Caesar Salad Truffles with Crouton Dust

Last week I took some “secret-ingredient” blondies to work and set my coworkers to the task of finding out what it was. Turns out, it was Manwich, but before they figured that out, they gave me a lot of really good ideas on what I could have used instead, one of them being salad dressing. I wanted to find a way to incorporate croutons (possibly the best part of a salad) into whatever recipe I decided upon and immediately thought of my go-to truffles.

Hello sweet and savory!
Caesar Salad Truffles with Crouton Dust

For the oddly... odd recipe, visit Foodbeast.

Watermelon Oreo Fudge

While I will take care of business with a nice slice of fresh watermelon, watermelon-flavored foods and me do not mix. BUT they seem to be upon us as the nicer weather approaches, so far be it for me to deny you the chance to give it a go. My friendly, neighborhood Target easily had everything I needed to make this quick and easy summer-time fudge.

Watermelon Oreo Fudge

  • 1 can Betty Crocker Limited Edition Watermelon Frosting
  • 12 Watermelon Oreo Cookies, chopped
  • 12oz. white chocolate chips
  1. Line 9x9 pan with wax paper.
  2. Mostly melt white chocolate chips in the microwave. Add frosting to chocolate chips and return to microwave for another 20 seconds. 
  3. Stir together frosting and melted chocolate until combined, and then stir in chopped Watermelon Oreo cookies.
  4. Spread in wax paper-lined pan and chill in fridge for at least one hour. Remove from pan, remove wax paper, and chop into small pieces.
Like I said, not for me. But if you are watermelon-flavor lover, this might just be perfection personified. (My friends who tried it said it tastes like Bubble-Yum.)

Friday, April 25, 2014

Manwich Blondies

Pop quiz, Hot Shot: You want to bake something, but you really don’t feel like going to the store to get supplies. What do you do? If you’re me, you take a look in your pantry and see Manwich (yes, tangy, tomato-y Sloppy Joe sauce) and you think, “Huh, I could make dessert with that.” So tonight at my house, we had Manwich Blondies. The original recipe I started with calls for one can of Hershey’s syrup, so the substitution was easy, and the results were a crave-worthy, sweet and savory “dessert.”
Manwich Blondies

You don't have to be a man or a witch to visit Foodbeast and find out how it's done. 

Thursday, April 17, 2014

Frosted Chocolate Peanut Butter Cinnamon Toast Crunch Treats

I was worried about losing my namesake, so I thought I'd show you guys what cereal baking is all about by combing all four flavors of Cinnamon Toast Crunch into one mega mallow treat. Backtracking a bit, yes, there are four distinct flavors of Toast Crunch currently on the market: OG Cinnamon (my personal fav), Chocolate (a close second), Frosted, and Peanut Butter. The great thing about making a recipe with all four cereals is that you only use two cups of each for a full batch, so you've got breakfast for the next couple of weeks. (Don't judge, Kyle eats CTC for breakfast every day).

Frosted Chocolate Peanut Butter Cinnamon Toast Crunch Treats

  • 2c each Cinnamon Toast Crunch, Peanut Butter Toast Crunch, Chocolate Toast Crunch, and Frosted Toast Crunch
  • 10oz (one regular-sized bag) Miniature Marshmallows
  • 1/4c (half stick) butter


  1. Grease 9x13 pan with shortening.
  2. In large bowl, toss together cereal until mixed.
  3. In large pot, melt butter on medium heat on stove, add in mallows and stir occasionally until melted.
  4. Pour cereal into pot, remove from heat and stir until cereal is evenly coated with mallow goo.
  5. Working quickly, transfer cereal mallow mixture to 9x13 pan and press down evenly. 
  6. Let cool and slice into 24 to 32 squares.

I think the other iterations of Cinnamon Toast Crunch would be majorly elevated with the addition of "Cinnamon" in front of their names, so mixing them all together like this gets a thumbs up from me.

Tuesday, April 1, 2014

Elvis Hors d’Oeuvres with Bacon-Flavored Ritz

As Foodbeast reported last week, Nabisco finally got on board with the answer to “What makes everything better?” and recently released bacon-flavored Ritz crackers. While they are good in their own right, I too would have preferred there to be actual bacon in the cracker rather than just a bacon flavor. Luckily, I solved that this weekend by using Bacon Ritz as a base to a tasty, bacon-topped dish: Elvis crackers.

Elvis Crackers

For all the details on how it's done, visit Foodbeast.

Sunday, March 30, 2014

Root Beer Float Fudge

So Root Beer Float flavored food is a thing. Chips Ahoy! recently debuted an ice cream flavored cookie line: mint chocolate, mocha chunk, ducle de leche, and root beer float. And Betty Crocker and A&W teamed up to give us Root Beer Float frosting and Root Beer Float cookie mix. Frosting = fudge for me, and this is definitely a flavor I've never tried before, so it intrigued me. So I bought both RB flavored things (the frosting and the pre-made cookies because pssht, I ain't making them if they are already made for me), opened them up, and tasted them. They tasted exactly like a Root Beer Float. Ew. I forgot I don't like Root Beer Floats. BUT, somebody out there has to, right? So I didn't want to deny you the opportunity to make it into fudge.

Root Beer Float Fudge
  • 12 Chips Ahoy! Chewy Root Beer Float Cookies
  • 12oz. white chocolate chips
  • 1 can A&W Root Beer Float Frosting
  1. Line 7x11 pan with wax paper.
  2. Chop up cookies. 
  3. Melt chocolate chips in the microwave and then stir the frosting into the melted chips until no white streaks are left.
  4. Stir cookies into soft fudge mixture and spread evenly into wax paper lined pan. 
  5. Chill for 1-2 hours and cut to serve.
Yeeeeaaa. If you like Root Beer, this fudge's for you. The the white chocolate does cut down on the RB intensity some, but it's not for the faint of heart or the people for who Root Beer Floats just don't cut the mustard. Oooh, root beer and mustard...

Monday, March 17, 2014

Nutella-Stuffed Bacon-Wrapped Dates Sprinkled in Cinnamon Sugar

You know what’s awesome? Greasy, bacon-wrapped anything. Even better than that? Bacon-wrapped, Nutella-stuffed dates mercilessly covered in cinnamon sugar. If you’re looking for a not-so-light, indulgent snack, try this recipe on for size.

Nutella-Stuffed Bacon-Wrapped Dates Sprinkled in Cinnamon Sugar

For the full bad-for-you recipe that's oh so good, visit Foodbeast

Friday, March 14, 2014

Fluffer Nutter Fudge

I don't have much to say about this recipe except whoever came up with the concept of a Fluffer Nutter deserves a big kiss on the lips. Peanut butter and marshmallows go great together! I'm not a big fan of sandwiches, but I'm quite a fan of "two-ingredient" fudge. So when I need a PB&M fix, I made some Flutter Nutter fudge instead. 

Fluffer Nutter Fudge

  • 1 can (16oz) white frosting (not vanilla)
  • 12oz peanut butter chips
  • 1c Nutter Butter cookies, chopped
  • 1c miniature marshmallows
  1. Line 7x11 pan with wax paper.
  2. Halfway melt the peanut butter chips in a large bowl in the microwave. Then dump the frosting on top and heat for another 30 seconds. Stir til smooth.
  3. Stir in chopped Nutter Butter cookies and marshmallows and spread evenly (it's a chore) into your wax-paper lined pan.
  4. Let chill in fridge until set—about 1 to 2 hours. Cut into little bitty squares and enjoy (Yes, it's part of the directions, enjoyment is required).
I wasn't sure whether the marshmallows would get their act together and actually mix into the fudge. It was a bit of a hot mess at first, but I just kept at it. The airy mallows go great with the creamy fudge and crunchy cookies. Definitely a keeper.

Tuesday, March 4, 2014

Mini Samoa and Tagalong Ice Box Cakes

Confession: I saved my Girl Scout Cookies from last year in hopes I would be inspired to create something with them and wound up throwing them away last week. Shameful, I know, but I wasn’t going to make that mistake again. So you are getting another Girl Scout cookie recipe this week. I’ve wanted to make an ice box cake for awhile (basically chocolate wafers, Cool Whip, and a lot of patience). But instead of wafers and 12 hours, I had lots of Girl Scout cookies and 12 minutes. So, I made a quick adaptation of an ice box cake that doesn’t need to sit in the fridge overnight. You’re getting both a Samoa and a Tagalong version here.

???????????????????????????????    ???????????????????????????????
Mini Samoa and Tagalong Ice Box Cakes

Both are amazing and super easy to put together. For all the clean and upstanding details, visit Foodbeast

Saturday, March 1, 2014

Deep Fried Crescent Roll Wrapped Girl Scout Cookies

Girl Scout cookie season is coming to an end, so you better stock up now. If you get tired of just eating them by the boxful, here's an idea on how to mix things up: Wrap them in a crescent roll and throw it in the deep fryer. (Kind of like a cronut, but not?) Pictured below is a trifecta of (bottom to top) Tagalong, Samoa, and Thin Mint—but the beauty of this recipe is you can adjust it to fit your favorite flavor(s).

Deep Fried Crescent Roll Wrapped Girl Scout Cookies
(makes 4 servings)


  • 12 Girl Scout Cookies (whichever flavor or flavors you so desire)
  • 1 can Pillsbury Crescent Rolls
  • oil for deep frying
  • 1/4c powdered sugar (optional)


  1. Heat your oil in your deep fryer to 375 degrees. 
  2. Open and unroll your can of crescent rolls. Separate into four rectangles (two triangle per) and pinch together the perforated line that runs across the middle of each.
  3. Fold each of the four dough rectangles in half so you have four squares (as opposed to a really long, skinny rectangle), and place three Girl Scout cookies of your choosing in the middle. 
  4. Wrap the edges of the dough around the stack of cookies and pinch seams to seal.
  5. One at a time, fry in oil 1 to 2 minutes per side (top bottom) until the dough is a dark golden brown.
  6. Let oil drain onto paper towel lined cooling rack, and let cool for a couple of minutes.
  7. Top with powdered sugar.

This is the perfect way to warm up a cold and snowy day! If you go with a different cookie combination, let me know how it turns out. 

Monday, February 24, 2014

Oreo Marshmallow Crispy Treats with Marshmallow Crispy Oreo Cookies

I live for special edition, fleeting flavors. So, when I heard about Marshmallow Crispy Oreos, I swooped up two packages as soon as I could get my hands on them. For this recipe, I decided to do a flavor flip-flop: I put the Oreos that taste like a marshmallow crispy treat into a marshmallow crispy treat… that tastes like an Oreo. Look Out!

Oreo Marshmallow Crispy Treats with Marshmallow Crispy Oreo Cookies

For the full recipe and results, visit Foodbeast.

Sunday, February 16, 2014

Cap'n Crunch Sprinkled Donut Crunch Marshmallow Treats with Powered Donuts and Glazed Donut Vodka

I'm a sucker for Cap'n Crunch. I will never stop eating it as well as its many variations. The latest twist the Cap'n is making happen is changing not only the flavor of the cereal but the shape into sugar, sweet, sprinkle covered circles of love with Sprinkled Donut Crunch. Yes, a cereal that tastes like donuts (and it does). 

With this recipe, I've turned this breakfast pastry cereal into a marshmallow treat and tripled the donut flavor by adding actual powdered donuts as well as Glazed Donut vodka. Did you know there is Glazed Donut vodka? Do you know how I know? Because that's what I use when I make vodka tonics. Judge me.

Anydonut, the recipe is below. I would tell you to "enjoy!" but you can't possibly not...

Donut Cereal Marshmallow Treats with Powered Donuts and Glazed Donut Vodka

  • 6 1/2c Cap'n Crunch Sprinkled Donut Cereal
  • 10.5 oz mini marshmallows
  • 4T butter
  • 1 oz Glazed Donut Vodka
  • 12 mini powdered donuts
  1. Do your prep work: Grease 9x13 pan with shortening. Measure out cereal into large bowl. Coarsely chop donuts (in sixths). 
  2. Melt butter over medium heat on stove. Add marshmallows and heat until melted, stirring occasionally.
  3. Stir vodka into marshmallow mixture.
  4. Remove from heat and stir cereal and chopped donuts into marshmallow mixture until fully combined.
  5. Spread coated cereal into prepped pan and cool completely before cutting.
With the addition of the alcohol, the marshmallow treats don't set up as sturdily as other non-boozy variations. So make sure to really wait until they are cool, and even then, don't be discouraged if they are a little gooey. 

This is like shoving a crunchy donut into your face, and it's awesome. Sprinkled Donut Crunch is a limited edition cereal, so get out there and buy it before you miss out.

Monday, January 27, 2014

7-Layer Dessert Dip with Nutella "Refried Beans" and Coconut "Cheese"

While some of us attend Super Bowl parties to watch the actual game, most of us know why we’re really there: the commercials and the food. Wings, beer, and lots of yummy dips are staples at every event. Certainly, if it’s not broke, don’t fix it, but if you can make it better, well, you better. So this year, blow your friends’ minds and taste buds by showing up on game day with a seven layer dip that is nothing but dessert. 

Seven Layer Dessert Dip with Cinnamon Sugar Tortilla Chips

If you want to be the MVP of your Super Bowl party, check out the recipe for the dip and cinnamon-sugar tortilla chips on Foodbeast.

Sunday, January 19, 2014

Milky Way Midnight Brownies

One of my favorite candy bars is a Milky Way Midnight. It's like a Milky Way, but the nougat is vanilla, the chocolate is dark, and the results are phenomenal. So I put together everything I like about this candy bar into brownies, ooey-gooey marshmallow and caramel dark chocolate brownies to be exact. Boom.

Milky Way Midnight Brownies


  • Duncan Hines Dark Chocolate Brownie Mix (family size!)
  • 1 egg
  • 1/3c oil
  • 1/3 water
  • 1c dulce de leche
  • 1c marshmallow creme


  1. Grease 9x13 pan and preheat oven to 350 degrees.
  2. In medium bowl, combine brownie mix, egg, oil, and water, and stir (about 50 strokes) until just combined.
  3. Spread brownie batter in greased pan.
  4. Spoon and spread 1 cup marshmallow creme atop the brownie mix. Then top THAT with 1 cup dulce de leche and spread it all around. (I got mine from a can, but if you feel you must, you can make it from scratch).
  5. Bake as directed (21-23 minutes) and then bake some more if it's not done. (I went for another 10 minutes; it's probably all that goop on top).
  6. Let cool completely before slicing or else it will be a complete disaster... or if you want to eat it warm, skip the slicing and just dig it out of the pan with a spoon. No judgment.
Yum, yum, and yum. What's not to like? If you are a fan of the candy bar, you'll be a fan of these brownies. Make them now and thank me later.

Thursday, January 16, 2014

Cheetos Haystack Cookies

Did you ever get to “cook” in pre-school? I did, and it was awesome. I really felt like I was a master chef when I shook that jar of cream until it turned to butter and coated those crispy chow mein noodles with chocolate. I was feeling nostalgic for those days this weekend, so I thought I’d whip up a batch of chocolate chow mein treats, also known as Haystack Cookies. Turns out, I didn’t have any chow mein noodles in my pantry, but what did I have instead? Cheetos. Perfect substitute, I thought. Thus, Butterscotch Cheetos Haystack Cookies were born.

Cheetos Haystack Cookies

You want the details? Foodbeast has 'em.

Sunday, January 12, 2014

General Mills Cereal Breakfast Pack Marshmallow Treats

Can't decide which kind of cereal marshmallow treats you want to make today? Good-for-you Cheerios or fun and fruity Trix? Cocoa-y Puffs or Cinnamon-y Toast Crunch? Why not grab a General Mills Cereal Breakfast Pack and create one treat to rule them all. With eight different cereals in each square—you get the fun flavors of all the sugary cereals you love, but, hey, there are THREE bags of Cheerios in it, so it's totally maybe good for you.

General Mills Cereal Breakfast Pack Marshmallow Treats


  • 1 package (all 8 cereals) General Mills Cereal Breakfast Pack
  • 1 bag (10.5oz) min marshmallow
  • 4T butter


  1. Prep 9x13 pan with shortening for easy removal after cooling.
  2. Open and combine all eight bags of cereal into one giant bowl. 
  3. Restrain yourself from pouring a gallon of milk over it and eating the entire bowl right here and now.
  4. Melt butter over medium heat in a large pot on the stove.
  5. Add marshmallows to melted butter and stir occasionally until the mallows are fully melted.
  6. Remove pot from heat and immediately add cereal, stirring until cereal is evenly and fully coated.
  7. Spread cereal-mallow mix into prepped pan and leave on counter to cool.
  8. Cut into 6x4 "squares" to get 23 (that's 24 minus the one that "fell on the floor") servings.

Pros: Quick, easy, Cheerios lower your cholesterol.
Cons: Harder to eat with milk and a spoon. (Although they are still completely dunkable.)

The verdict: If awesome were a crime, these octo-cereal treats would be guilty as charged.