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.

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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.