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)


Ingredients
  • 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
Directions
  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
Ingredients
  • 1 can cherry frosting
  • 12oz white chocolate chips
  • 1c Limeade Oreo Cookies, chopped (about 10)
Directions
  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

Ingredients

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
Syrup

  • 1 cup water
  • 1 cup sugar
  • ½ cup honey
  • 1T lemon juice
Directions

  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