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.)