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.