Delectably Creative Treats

Other Desserts

Dark Chocolate Hot Cakes

Dark Chocolate Hot Cakes

on Sep 20, 2017 | 0 comments

  I love surprising the little ladies with different breakfast choices on the weekends. This past weekend consisted of whatever I had left in the pantry from hurricane Irma. These days, I am completely obsessed with dark cocoa powder. And I also know if it looks like a dessert, my kids will eat every bite on their plates.     These dark chocolate hotcakes are light and fluffy. They can very easily be turned into a high-end dessert. Each cake sandwiches sweetened mascarpone cheese and freshly sliced strawberries. For an over-the-top presentation, don’t forget the powdered sugar and additional chocolate ganache!     Dark Chocolate Hotcakes Ingredients: For the dark chocolate hotcakes: 1 cup all purpose flour 1/4 cup cocoa powder 1/2 cup sugar 2 tbsp melted butter 1 egg 1/4 tsp salt 1 tsp baking soda 1 cup milk     Directions: In a microwave safe bowl, melt butter. Whisk in sugar and cocoa powder until well combined. Stir in egg, salt and baking soda. Mix in milk, followed by all purpose flour. Cook on a greased nonstick skillet that is set on low heat until top forms bubbles. Flip and cook an additional 30 seconds to 1 minutes. Filling Ingredients: 1 cup mascarpone cheese 1/3 cup powdered sugar Fresh strawberries, sliced Directions: In a bowl, using a handheld mixer, whip powdered sugar into mascarpone cheese. Layer sweetened mascarpone cheese with sliced strawberries in between each...

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Berry Brownie Fro-Yo Cups

Berry Brownie Fro-Yo Cups

on Aug 31, 2017 |

  I love yogurt, especially when it is frozen and I can trick my brain into thinking I am eating ice cream. I especially love handing the girls a treat that is made up of fruit and yogurt. These Berry Brownie Fro-Yo Cups are made with fresh fruit, vanilla yogurt, and Little Debbie Mini Brownies! Quite honestly, in addition to my Fro-Yo cups serving as a dessert,  I am content when my girls grab a Berry Brownie Fro-Yo cup for breakfast or a mid-day snack.     This recipe is simple and quick to put together. Berry Brownie Fro-Yo cups are also adaptable with different flavors of fruits, yogurts, nuts, or Little Debbie Minis. I love knowing my girls can head to the freezer in the rush of our morning schedule and grab something easy and satisfying on the way to school!     Berry Brownie Fro-Yo Cups Servings: 8-10 standard cupcake size Ingredients: 2 cups vanilla yogurt (or your favorite flavor) 1/2 cup fresh blueberries 1/2 cup fresh strawberries, sliced 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option     Directions: In a large mixing bowl, combine yogurt and fruit. Mix well, so all are coated. Crumble the 8 Little Debbie Mini Brownies into the yogurt and fruit mixture. Stir until well combined. Line a standard size cupcake tin with paper liners. I like to lightly spray the papers with nonstick spray to ease the paper removal when ready to eat. Scoop yogurt mixture into prepared paper liners almost to the very top. Garnish the top of each filled cup with additional blueberries and strawberries you have on hand, as well as more crumbled Little Debbie Mini Brownies. Freeze at least 8 hours until frozen solid through the center. Take out of freezer when ready to...

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Banana Coconut Ricotta Muffins

Banana Coconut Ricotta Muffins

on Aug 6, 2017 |

Banana Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup white chocolate chips     Directions: Preheat oven 400 degrees and line standard muffin tin with paper. Spray paper liners with nonstick baking spray and set aside. Sift flour, baking powder, and salt into dry ingredient bowl and set aside. In a mixer beat mashed bananas and sugar until almost smooth and well combined, about 2 minutes. Add in milk and then the ricotta, beat another 1 minutes until thoroughly combined (remember to scrape sides intermittently). Stir in eggs, one at a time, followed by vanilla and cinnamon. Slowly mix in dry ingredients until almost all flour is no longer visible. Then remove bowl from mixer and add in the shredded coconut and white chocolate chips. Finish folding in by hand. Scoop batter into lined muffin tin to almost the very top of paper. Make crumble.     Crumble ingredients: 2 tbsp unsalted butter, softened 1/3 cup brown sugar, packed 1/3 cup dried banana chips, crushed 1/3 cup shredded coconut Directions: In a small bowl work the softened butter into the brown sugar with a fork or your hands. Then mix in the dried banana chips and coconut. It should be crumbly texture. Generously add this crumble on the top of your filled muffin tins. Bake topped muffin batter 400 degrees 18-20 minutes until golden brown and center bounces back. Garnish: Serve hot muffins with a dollop of ricotta and drizzle of honey. Sprinkle toasted coconut and dried crushed banana chips on top....

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The BigFoot Happy Camper Shake

The BigFoot Happy Camper Shake

on Jul 20, 2017 |

  There’s nothing like sipping on an ice cold, creamy milkshake on a hot summer day. One of my daughters favorite treats is an over-the-top shake. My girls love all of the foods and flavors that celebrate camping life. From s’mores to popcorn, any kind of hand-held snack that’s reminiscent of outdoor family time, pulls at our heartstrings. When I saw Little Debbie Happy Camper Cakes, I knew just how to whip them into a delightful camp food-inspired dessert. The Bigfoot Happy Camper Shake was wittingly named by my silliest little girl. Mason jars make a perfect mug for these gigantic milkshakes. My Bigfoot Happy Camper Shake is happily blended with frozen bananas, Little Debbie Happy Camper Cakes (chocolate) and dark chocolate almond milk. That’s right, NO ice cream in this swirled up concoction, so technically, it can pass as a smoothie! To make the milkshake scream camping, I dressed it up with chocolate and peanut butter drizzles, toasted marshmallows, banana chips, fresh popcorn, and a Little Debbie Happy Camper Cake. Don’t forget to add an adorable paper straw.     The Bigfoot Happy Camper Shake Yields: 6-8 servings Ingredients: 3 Little Debbie Happy Camper Cakes, Chocolate 4 large frozen bananas 1 1/2 – 2 cups of chocolate almond milk Directions: Start with 1 cup of chocolate almond milk and slowly add more until the consistency you like is achieved. Puree all of the above ingredients until completely combined. Garnishes: Chocolate fudge sauce, place in a squeeze bottle Peanut butter, melted and placed in a squeeze bottle Freshly popped popcorn Banana Chips Little Debbie Happy Camper Cakes Mini Marshmallows Assembly: Take each mason jar and squeeze the chocolate sauce inside the rim, circling twice so it will drip down. Pour the shake inside of the mason jar, leaving about 1-2 inches of room from the top. Melt peanut butter in a microwave safe bowl and place in a squeeze bottle. Drizzle around rim and outside of the rim, so it will drip down the jar. Take a handful of mini marshmallows and place on one side of the opening of the mason jar. Toast marshmallows with kitchen torch. Skewer the Little Debbie Happy Camper Cake on a straw, to help it stand upright, and allow it...

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Happy Campers Arrow Treats

Happy Campers Arrow Treats

on Jul 17, 2017 |

Little Debbie’s Happy Camper Cakes are so versatile and the perfect shape to recreate a popular camping/summer camp activity! My family LOVES archery and as I was indulging in one of these tasty Little Debbie Happy Camper Cakes (chocolate of course), I thought to myself “these look exactly like the tip of an arrow”. Off to the kitchen I go, determined to build a snack that is representative of our favorite outdoor sport, archery. These fun and creative treats are made of 3 simple, easy to find ingredients. My girls loved assembling their arrows and using their favorite colored fruit leather. My Happy Camper Arrow Treats are great for outdoor parties, camping themed birthdays, or any gathering celebrating the great outdoors. Happy Camper Arrow Treats Ingredients: 1 box of Little Debbie Happy Camper Cakes (this will yield 5 arrows) 5 pretzel rods 3-4 fruit leather squares Directions: Remove wrappers from all off the Little Debbie Happy Camper Cakes Place each of the Happy Camper Cake on the top of a pretzel rod. Push down gently until about half way into the tree cake. Using clean scissors, cut the fruit leather into a pointy, oblong shape (like a football). Cut small slits up each of the sides, but be sure to leave a little room in the center so the “feather” doesn’t rip apart. Place 2 “feathers” on the opposite end of the Happy Camper Cake by slightly wrapping it around the pretzel rod. The fruit leather will stick!...

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Banoffee Caramel Muffins

Banoffee Caramel Muffins

on Jul 13, 2017 |

The perfect mix up of all of our favorite breakfast flavors baked into a perfectly tender muffin. These days, my family can’t seem to get enough of freshly baked muffins. Muffins are such a versatile breakfast vehicle and an easy on-the-go meal or snack. I try to have a batch or two made per week  and they store perfectly in the freezer. Today, I am sharing one of my favorite combinations, Banana-Coffee-Toffee and Caramel. These flavors pack a punch on your tastebuds and are a tasty treat first thing in the morning. Banoffee Caramel Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar, packed 1/4 cup sugar 2 eggs 2 tsp pure vanilla extract 1 tsp cinnamon 1 tsp espresso powder or instant coffee mix 1 1/4 cups buttermilk 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup toffee pieces Directions: Preheat oven to 400 degrees and line standard cupcake tins with paper liners. Spray liners with nonstick spray to help prevent sticking when eating warm muffins. Sift flour, baking powder, and salt into a bowl and set aside. In a mixer, beat bananas and sugars until well combined. Mix in eggs and be sure to scrape the sides of bowl. Stir in vanilla, cinnamon, and espresso powder. Follow up with buttermilk. Finally mix in dry ingredients and just before it is completely combined, remove from mixer and pour in toffee pieces. Mix by hand until all if fully incorporated. Fill paper liners almost full and bake 20 minutes until center bounces back. Caramel Oat topping: Ingredients: 1/2 cup Caramel sauce (store bought or homemade) 1 cup of dry, instant oats 1/4 cup toffee pieces Directions: In a bowl combine all of the ingredients above. Mix well and place generously on top of each hot muffin. Garnishes: Banana chips Additional caramel drizzle Toffee pieces Whole coffee...

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Cute & Simple Happy Camper Kabobs!

Cute & Simple Happy Camper Kabobs!

on Jul 12, 2017 |

  Keep an eye out for Little Debbie’s newest snack, Happy Camper Cakes! Bright and tasty green trees for the outdoor lover in all of us. I wanted to create something fun and easy to assemble while out camping, picnicking, or just getting the kids to be creative with their food.  My girls love having the choice of vanilla or chocolate Happy Camper Cakes as an element to their Happy Camper Kabobs. The sky is the limit on what you can skewer! Choose from your favorite fruits, marshmallows, and even use pretzel rods instead of a bamboo skewer.     Happy Camper Kabobs Supplies: 1-2 boxes of Little Debbie Happy Camper Cakes (depends how many kabobs you are making. 1 bag of standard marshmallows 1 pound of fresh strawberries or any kind of fruit your little campers love! Bamboo skewers or pretzel rods         Assemble: Lay skewers and all fruit, marshmallows, and Little Debbie Happy Camper Cakes on clean surface. Start by placing a piece of fruit, followed by a marshmallow and then a Little Debbie Happy Camper cake.     Repeat the pattern until the skewer is covered. Enjoy eating by a fire, pool, or lounging around outdoors....

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Little Debbie S’mores Cake Roll Ice Box Cake

Little Debbie S’mores Cake Roll Ice Box Cake

on Jul 12, 2017 |

The classic flavor combinations of marshmallow, chocolate, and graham cracker can’t be beat! That’s why I have fallen in love with Little Debbie’s S’mores Cake Rolls! I can’t get enough of them and neither can my littles. It’s super-hot here in Florida, I’m talking 95-105 degrees with humidity every day. My family really loves ice cream, more like infatuated with that icy, cold treat. I figured why not use Little Debbie S’mores Cake Rolls to really put a fabulous dessert together. This ice box cake is simple, make-a-head, and beyond tasty. If you ask me, the best part is the Little Debbie S’mores Cake Rolls crust! Little Debbie S’mores Cake Roll Ice Box Cake For the crust: 2 cups chocolate graham cracker crumbs 1/2 cup unsalted butter, melted 2 packages of Little Debbie S’mores Cake Rolls, unwrapped   Directions: Line a 8″ round cake pan with plastic wrap with enough to let the ends hang over the edge of pan. Cut out a circle of parchment paper to line the bottom of the cake pan as well. Place it on top of the plastic wrap, this will help remove the cake easier. Place chocolate graham cracker crumbs and melted butter in food processor, pulse until well combined. Put all of the butter covered crumbs in the lined cake pan and press down firmly, forming a nice even layer of crust.   4. Stand each of the Little Debbie S’mores Cake Rolls vertically and line the cake pan with them. You are forming a border like structure to hold the ice cream in place. For the Graham Cracker Ice Cream Filling: 1/2 gallon of softened vanilla ice cream 2 cups of original graham cracker crumbs 1 & 1/2 cups mini marshmallows Directions: Make sure ice cream is soft enough to stir and pour into a large mixing bowl. Mix in graham cracker crumbs and the mini marshmallows. Stir so all flavors are combined. Carefully and slowly pour the ice cream mixture into the center of the Little Debbie S’mores Cake Roll lined cake pan. Place in freezer at least 12-24 hours for a firm set.     Garnishes: 1 bag of standard size marshmallows Chocolate fudge or sauce kitchen torch, optional Directions: Remove frozen cake from...

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Rainbow Animal Tracks Brownie Ice Cream Sandwiches

Rainbow Animal Tracks Brownie Ice Cream Sandwiches

on Jul 3, 2017 |

  I have been fortunate to have been chosen as a Little Debbie Ambassador! Which is actually a perfect match, like peas in a pod, I have been enjoying Little Debbie snacks and treats ever since I was in school (which seems like ages ago). My daughters eat Little Debbie Mini Muffins almost every morning and my husband always has a little treat from me placed in his brown bagged lunch.     I’m excited to share with everyone a new line of Little Debbie products, just in time for summer celebrations! My super simple and cute Rainbow Animal Tracks Brownie Ice Cream Sandwiches are the perfect treat for summer parties and picnics. These new line of Little Debbie Brownies have adorable animal footprints stamped on every serving. My daughters loved seeing which prints were on their brownie ice cream sandwiches! To make each ice cream treat a bit more festive and kid approved, I rolled each of these cold and tasty hand-held desserts in rainbow sprinkles!     All you need is 3 ingredients to make these bright and indulgent treats. Little Debbie Rainbow Animal Tracks Brownie Ice Cream Sandwiches Ingredients: yields-5 sandwiches 2 boxes of Little Debbie Animal Tracks Brownies 1/2 gallon of your favorite ice cream rainbow sprinkles   Assembly: Take 5 opened Little Debbie Animal Tracks Brownies and lay track side down. Place a 1/3 cup of ice cream on top, let soften on counter to make shaping a bit easier. Sandwich the top of the ice cream with another Animal Tracks Brownie, track side up. Place rainbow sprinkles on a shallow dish and roll sides of brownie ice cream sandwich on each side. Place on parchment paper and back in freezer to allow to firm. To make eating these Little Debbie Animal Tracks Brownie Sandwiches a game, wrap each sandwich in foil or brown parchment paper and place in a basket before offering as a treat. Mention which Animal Track Brownie shape you are searching for and whoever chose this print gets a prize!...

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Orange Scented Chocolate Hazelnut Cherry Skillet

Orange Scented Chocolate Hazelnut Cherry Skillet

on Jun 12, 2017 |

  Whether you are in a hurry to make a tasty breakfast or a fabulous dessert, a semi-homemade fruit skillet is always a good option!   Ingredients: 2 cans of refrigerated biscuits 1 can Cherry pie filling 1/2 cup sugar 1/2 cup unsalted butter, melted 1 orange zested and juiced 1 cup of chocolate chips 1/3 cup chocolate hazelnut spread powdered sugar     Directions: 1. Preheat oven to 350 degrees and prep a 8-10″ cast iron skillet with a bit of melted butter. 2. Cut each biscuit dough into four pieces, I use scissors, and place in a large bowl. 3. Pour in melted 1/2 cup butter and sugar and mix with hands making sure all pieces get coated. 4. Zest and juice orange over biscuit pieces, mix well. Pour in can Cherry filling and be sure all biscuits are coated. 5. Mix in chocolate chips. Pour everything into iron skillet and bake 40-50 minutes until center is no longer jiggly. You may want to cover with tin foil at about 30 minutes if top begins to look too dark. 6. Remove from oven and allow to cool to warm. Heat Chocolate Hazelnut spread in microwave until warm and fluid like (about 20 seconds) Drizzle over skillet and then top with powdered sugar....

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It’s almost game day! Ooey-Gooey Chocolate Peanut Butter Cookie Dumplings!

It’s almost game day! Ooey-Gooey Chocolate Peanut Butter Cookie Dumplings!

on Sep 9, 2015 |

          Woohoo! NFL begins this week and I have the best semi homemade, super easy game day dessert. These are a dream for those Oreo and Nutter Butter cookie lovers. I had a ton of half empty bags of Oreo cookies laying around. Plus, y’all will remember me saying that I always have these wonton wrappers hidden in the fridge.         I guarantee these are a show stopper at your next tailgate! My Ooey-Gooey Chocolate Peanut Butter Dumplings swirl together Oreos and Nutter Butter cookies with cool, cream cheese, vanilla, and powdered sugar. Which are then deep fried to a golden brown for an unforgettable sweet crunch. These decadent dumplings are reminiscent of something you would pick up at the county fair while strolling around. Yes, they are deep fried, but way worth every calorie.         Let’s start baking…   Ooey-Gooey Chocolate Peanut Butter Cookie Dumplings   Ingredients:   1 cup (8oz) cream cheese, softened 1 1/2 cups Oreo crumbs 1 cup Nutter Butter cookie crumbs 1 tsp pure vanilla extract 3/4 cup powdered sugar 32 wonton wrappers (found in produce section of grocer) water for sealing wonton edges Vegetable oil for frying   Garnishes:   Powdered sugar and chocolate ganache   Directions:   1. Heat vegetable oil in a large pot to 375 degrees. 2. In a mixer beat cream cheese until smooth. Then add in powdered sugar. 3. Combine well until no lumps, scrapping sides periodically. 4. Mix in vanilla. 5. Stir in all cookie crumbs.     6. Take one wonton wrapper and with a point towards your belly (diamond shaped), place one tbsp of mixture in center.           7. Wet edges of wonton wrapper with dabs of water, fold over filling, forming a triangle.     8. Press firmly, sealing mixture so there is no oozing.     9. Fry in 375 degree oil 30-45 seconds on each side until golden brown. 10. Remove and allow to drain on paper towel. 11. Before serving, garnish with dusting of powdered sugar and drizzle with chocolate sauce if desired.  ...

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Warm Chocolate Custard Smores Jars…Guess What, They’re Dairy Free!!

Warm Chocolate Custard Smores Jars…Guess What, They’re Dairy Free!!

on Aug 30, 2015 |

  I have been DYING for custard. Yes, craving and wanting warm chocolate custard, like nobody’s business. And my littles have actually been begging for this sweet and smooth treat too. I am always apprehensive about purchasing the pre-made, store bought pudding for school lunches. Actually, I REFUSE to let my kids eat that, it seems just super duper artificial. Gabby’s been begging, almost daily, for chocolate pudding. But, for selfish reasons, I decline to make it because I cannot resist eating every bowl in the house. And then….I am miserable. Our bellies no likey 🙂     My latest obsession with So Delicious Vanilla Coconut Milk has caused a whirlwind of reinventing my old recipes. I have been making chocolate custard from scratch using So Delicious Vanilla Coconut Milk and we LOVE it. The best part is you can too. My chocolate custard is super simple, quick, tasty, and better yet, DAIRY FREE!!!     I wanted to roll with my love of smores. So to beautify this already smooth and bold custard, I layer up some graham cracker crumbs, dairy free chocolate custard, and toasted marshmallows in a super cute, squatty mason jar…Totally adorb. This little smores concoction turned out so cute and yummy, it was no question I was going to enter it in the Go Dairy Free contest. You can enter your yummiest, dairy free creations using So Delicious brands too. Just head on over to the site by August 31st at midnight to enter.     Let’s start baking…     Warm Dairy Free Chocolate Custard Smores Jars Yields:  6-8 servings, depending on jars     Ingredients:   2 cups of So Delicious Vanilla Coconut Milk 3/4 cup of granulated sugar 1/3 cup of cocoa powder 1 egg 1/3 cup cornstarch 1/4 tsp salt 1 tsp pure vanilla extract about 1 1/2 cups of graham cracker crumbs 30-36 standard size marshmallows   Directions:   1. In a medium pot on low heat, mix So Delicious coconut milk, sugar, cocoa powder, cornstarch,  and salt until well combined. 2. Whisk egg and add into the pot and combine well. 3. This is the no fun part….whisk, whisk, whisk. Just like making cook and serve boxed pudding,...

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Peanut Butter Graham Brownie Smore Bars

Peanut Butter Graham Brownie Smore Bars

on Aug 7, 2015 |

    What other fun Smore items can I possibly concoct to get your attention? Well, I will just pat myself on the back with these sweetly rich bars. I played up the typical smore by using peanut butter sandwich cookies, along with the usual culprit, graham crackers. These 2 crunchy, sweet items blend together to form the perfect crust as the base for my Brownie Smore Bars. This is the perfect combination of crunchy, ooey-gooey, and sticky sweetness in every bite. And yes, this is my “famous” Food Network brownie recipe, which this guy…Andy said “He wasn’t gonna lose to a brownie” 😉     National Smores Day is August 10th, I can’t think of a more perfect way of celebrating this “national food holiday” than these Peanut Butter Graham Brownie Smore Bars.     The little ladies are quite fond of these bars and request them as often as they request my chocolate chip cookies. And I brought these bars along with me to WESH 2 News on August 7th, to help bring “smore awareness” to central Florida 😉     The best thing to remember when hosting a smores party, smores bar, or just having smores as a tasty dessert, is to think outside of the typical graham cracker box! Try new items that can sandwich the toasted marshmallow and chocolate in happy union. Indulge in smashing peanut butter cups or other chocolate candy treats instead of the mundane chocolate square. And PLEASE, remember that fruit makes for an awesome smores filler, not to mention a beautifully plated smore.                     Let’s start baking…   Peanut Butter Graham Brownie Smore Bars Yields: 16-20 bars depending on how generous your portions are 🙂     Ingredients:   For the crust: 1 1/4 cups of graham cracker crumbs 1 1/4 cups of peanut butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted   For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour   Topping: 1 bag of mini marshmallows  ...

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Smores Cheesecake Eggrolls, Heaven In Every Bite!

Smores Cheesecake Eggrolls, Heaven In Every Bite!

on Jul 31, 2015 |

    I will apologize for your jeans becoming tighter, right now. This is a ridiculous and yummy over-the-top version of Smores. National Smores Day is August 7th, I will be throwing a few fun recipes your way, so you can celebrate properly. These sweet dessert eggrolls are really a smores lovers dream come true. Oooey-gooey and warm. Yes, the marshmallows survive the frying and become soft and delicate. Smores Cheesecake Eggrolls are simply divine.     Between the littles and I, they were gone by 10:30 this morning. Well hey, it’s summer and my kids burn so much energy playing outside in the pool, I figured “what the heck, dig in, dudes”. Yeh, mother of the year right here….I know 😉 I always seem to have these store bought eggroll wrappers on hand. They are so versatile and easy to use for sweet or savory dishes. I highly suggest you swing by the fresh produce department in the grocer store and pick up a pack to leave in your fridge. The filling of these crunchy, sweet treats is basically a graham cracker cheesecake, not overly sweet and has just the perfect amount of graham flavor with a hint of cinnamon to jazz it up.     Seriously, how can you look at these photos and not just want to dive right in and meet your caloric intake for the day?!   Let’s start baking…     Smores Cheesecake Eggrolls Yields: 10 full size eggrolls         Ingredients:   1 cup softened cream cheese 1/3 cup granulated sugar 2 1/2 cups of graham cracker crumbs 1 tsp pure vanilla extract 1/2 tsp cinnamon semi sweet chocolate chips 1 bag of regular size marshamllows 1 package of store bought eggroll wrappers powdered sugar Melted chocolate for drizzling water to seal the eggroll vegetable oil for frying   Directions:   1. Heat vegetable oil in a large pot to 375 degrees. 2. In a mixer beat softened cream cheese until smooth and add in sugar. 3. Mix in vanilla and cinnamon. Beat until well combined and be sure to scrap the side so everything is incorporated. 4. Finally stir in graham cracker crumbs, mix thoroughly.     5. Take...

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The Perfect Dessert Cocktail..Adult Milk & Cookies!

The Perfect Dessert Cocktail..Adult Milk & Cookies!

on Jul 15, 2015 |

  Y’all know I don’t just dabble with chewable desserts, right? I mean, my previous post was the Buttery Wizard Shake, which is perfectly awesome and sweet. But what about those times we want to kick back and enjoy a cocktail, but are not really in the mood for something fruity? Well darling, do I have one for you! This recipe,  Adult Milk & Cookies, is a show stopper. Can’t you just imagine a party with a table full of these cute little milk bottles perfectly dripping with chocolate ganache? Adult Milk & Cookies cocktails look like they belong in a magazine. You can also make these kid friendly so your littles don’t have to miss out on the fun.     Adult Milk & Cookies cocktail is pretty simple to make and of course (and always) there’s a couple of secret ingredients that make it SOOO good. White cake mix and Marshmallow vodka are swirled inside a blender with vanilla ice cream, vanilla extract, and heavy cream. Pretty sweet concept.     The kicker of these cocktails is the presentation. Glass bottles and mason jars are everywhere now a days. I picked up these super cute milk glass bottles at Michaels, but have also purchased some at Old Time Pottery. And let’s not get me started on those cute paper straws, I have way too many and thanks to the wide varieties available at craft stores, I am always properly stocked. The warm, gooey chocolate chip cookies are homemade, which you can whip up the recipe with this link, Chocolate Chip Cookies. And my simple chocolate ganache recipe can be whipped up in a couple of minutes or you can just melt some semi-sweet chocolate chips with a bit of vegetable oil in the microwave and that will do the trick too (but definitely not as decadent). While we are on the subject of cocktails, let me share with you some exciting news that is headed to Orlando, Florida September 18-20th! It’s The Americas Cake and Sugarcraft Fair, but the reason I speak of this fun event today is to let y’all know there will be a Sugar Arts Fashion Show and Cocktail Party!! Woohoo, can you just...

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Buttery Wizard Shakes

Buttery Wizard Shakes

on Jul 13, 2015 |

  I’m about to take the plunge and share with y’all my super secret Buttery Wizard Shake recipe. The photo that I posted on Instagram has been taking the country by storm, even Everyday With Rachael Ray Magazine had something to say about this ridiculousness! My daughters adore this vanilla-butterscotch and toasted marshmallow concoction. I mean, who wouldn’t?! Cool, creamy vanilla ice cream, swirled with a buttery butterscotch and topped with a perfectly browned, toasted marshmallow. This is one of my all-time favorite flavors, “Butterbeer”. Of course most people who know the awesome Harry Potter books can appreciate my ode to Butterbeer. I have taken my cupcakes and cake flavors and blended them nicely for a great summer treat. BTW, just be prepared for all of my fun, nostalgic, and fabulous shake recipes this summer 🙂     The best part is to make this “adultified” add some dark rum….yummy in my tummy 🙂     Buttery Wizard Shakes         Ingredients:   1 cup of cream soda 2 cups vanilla ice cream 1 box of DRY instant butterscotch pudding mix 1/2 cup heavy cream 2 tsp pure vanilla extract 2 cups ice cubes Marshmallows at least 32 reg size Store bought butterscotch sauce (in ice cream toppings isle)     Directions:   1. In a blender, liquify cream soda, vanilla ice cream, dry instant butterscotch pudding mix, heavy cream, vanilla, and ice cubes until thick.                 2. Pour shake into mason jars. 3. Toast all of the marshmallows (I use a kitchen torch).     4. Top mason jars with at least 4 toasted marshmallows. 5. Generously drizzle butterscotch sauce over the top of toasted marshmallows.     Enjoy this cool, nostalgic, shake fireside...

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White Chocolate Red Velvet Rice Krispie Treats, A Fast And Yummy Dessert You Will Love!

White Chocolate Red Velvet Rice Krispie Treats, A Fast And Yummy Dessert You Will Love!

on Jul 8, 2015 |

      If you live in Central Florida, you may have seen me on WESH 2 news on the CW 18, Friday, July 3rd. I was on with 2 of my daughters, Gracie and Gabby, presenting kid-friendly 4th of July desserts. I am a big advocate to get your kids in the kitchen and thanks to WESH 2, I was able to have the girls demonstrate our Glitter and Smore Pops. As we spoke about other dessert ideas, the camera panned across the table at these fine, squared beauties….White Chocolate Red Velvet Rice Krispie Treats. Yes, they are amazing and pretty simple too.           These crunchy, bright red, sweet treats are made with Red Velvet cake mix. Yup, remember in my previous post I warned you to have extra cake mixes on hand because these Rice Krispie recipes are about to take over the blog (not to mention your life). In response to your requests for more “semi-homemade” treats for the hurried baker, I created these unique and simply brilliant White Chocolate Red Velvet Rice Krispie Treats. This takes the simple Rice Krispie treat to an adult dessert level.       Let’s start baking…     White Chocolate Red Velvet Rice Krispie Treats Yields: 8×8 pan 9-16 pieces (depending how large of squares you cut)       Ingredients:   6 tbsp salted butter 4 cups mini marshmallows 1 cup dry red velvet cake mix 1 tsp red food coloring 1 tsp pure vanilla extract 6 cups Rice Krispie cereal 1 cup white chocolate morsels       Directions:   1. Line a 8×8 pan with parchment paper and lightly spray with nonstick spray. In a large pot on low heat, melt butter completely. 2. Stir in marshmallows and continue mixing until butter and marshmallows are smooth.     3. Remove from heat and add in red velvet cake mix. 4. Next stir in vanilla and red food coloring. Be sure, there are no remaining lumps.     5. Mix in all of the rice cereal and coat mixture evenly.           6. Be sure the cereal mixture is just warm and not hot before adding in the white chocolate chips....

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Ultimate Cake Batter Popcorn Balls

Ultimate Cake Batter Popcorn Balls

on Jul 2, 2015 |

  We’ve been on a huge popcorn binge lately. The little ladies just can’t get enough of this stuff and of course, I always seem to have more than enough boxes of Orville Redenbacher in the pantry. I was craving salty-sweet big time this week, but nothing was satisfying me…until this happened.     Yup, popcorn balls. But these aren’t your average, hard, Halloween treats. These babies were made with love, movie theater popcorn, cake mix, and M&Ms!!! Oh my, this just makes me smile. This classic portable treat was made in the response to all of you who wanted easy, cute, desserts using boxed cake mixes. There’s not a whole lot of explanation needed for this recipe. My eldest daughter actually made these completely on her own (she’s 8). So, I have faith in you 🙂     The only problem you may find is these Ultimate Cake Batter Popcorn Balls may disappear too quickly.   Let’s start baking…but not really 🙂     Ultimate cake Batter Popcorn Balls Yields: 10-4″ popcorn balls       Ingredients:   1/4 cup unsalted butter 6 cups popped popcorn 1/3 cup favorite dry cake mix 1 tsp pure vanilla extract 1-10 oz bag of regular size marshmallows 2 cups chocolate candies (M&Ms, we did a 4th of July theme)     Directions:   1. Pop popcorn and place in a large bowl or tray.     2. In a large pot over low heat, melt butter. 3. Add in marshmallows and stir until smooth. 4. Remove from heat, add in vanilla and dry cake mix. 5. Mix this sticky combo well, so there are no lumps. 6. Pour over popped popcorn.     7. Spray hands with nonstick spray and start mixing popcorn with hands. Add in chocolate candies and keep mixing until well coated.       8. Spray hands again and form popcorn mixture into balls.     Enjoy the salty-sweet goodness with lots of giggles 🙂...

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4th of July Cones. Is That Ice Cream? My Ice Cream Cone Impostors!

4th of July Cones. Is That Ice Cream? My Ice Cream Cone Impostors!

on Jun 15, 2015 |

  I’ve had a lot of emails, posts, and friends asking me to start incorporating recipes that can be made using box mixes and store bought goods. I understand that not everyone wants to bake from scratch, let alone has the time. I also understand, that you still want to present cute desserts and treats. I have nothing against boxed cake mixes, in fact, I usually have some in my house for projects such as this one. My children can totally tell the difference between boxed mix and a homemade cake (no lie), but that doesn’t mean they won’t eat it. And I’ve heard from time to time that some people actually prefer the flavor of some cake mixes over homemade.     There are so many varieties of boxed cake mix and a lot of them have pudding in the ingredients, which y’all know is huge in my baking arsenal. In this fun and patriotic post, I figured I would get y’all excited about the 4th of July! Seriously, it’s right around the corner people. The neighborhoods will be swarming with block parties and parks filled with family picnics before we even know it. I was trying to drain my brain and think, hmm…what is tasty, portable, pretty and won’t melt. I mean com’on, most kids LOVE LOVE LOVE giant ice cream cones, but in reality-ice cream cones and small children at a public event in the hot sun is a recipe for disaster (I should own stock in wet wipes).           Keeping in mind that you requested simplicity, yet cute, I went ahead and made my impostor ice cream cones. These are really fun, easy, and pretty. They can be made with boxed cake mix and store bought frosting if you chose. However, I am not big on canned frosting, so I made my own creamy vanilla buttercream recipe. By ALL means though, if store bought frosting is your jam, then go for it 🙂     You have choices in this treat, you can swirl the cakes together and go for a psychedelic ice cream cone or just have simple red, white, and blue cones. And if you want to get real...

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Triple Threat Cookie Dip

Triple Threat Cookie Dip

on May 31, 2015 |

  It is super hot out here in Orlando and it’s only May! We are outside almost everyday in our pool and eating a heavy cake poolside isn’t always the easy answer to dessert. I wanted to make something that would feel “light”, but not necessarily light on flavor or sugar. I was looking for a fun combo that would pair well with fruit, but not your typical caramel or yogurt based dip. I had a bunch of individual packages of mini Nilla Wafers, Nutter Butter, and Oreo cookies laying around the house, left over from this school season. I figured these 3 cookies all wrapped up in some kind of a concoction, would not only be tasty, but would look kinda cool too (like a really good ice cream you would pick up in a parlor).     My Triple Threat Cookie Dip is so incredibly yummy and simple you will be in the winner’s circle when your friends and family dig in. It’s not an overly sweet dessert and my dip fast to assemble. You can even make a day ahead of time and place in the fridge. A tasty, sweet combination of Nilla Wafers, Nutter Butter, and Oreo cookies in a cool, creamy cream cheese based dip. If your not a big baker, then this is the dessert for you to WOW your crowd.         Let’s start baking (but not really)…        Triple Threat Cookie Dip Ingredients: 1 cup (8oz) cream cheese, softened 1/2 cup powdered sugar 1 tsp pure vanilla extract 1 cup heavy cream 1 cup mini Nilla Wafers 1 cup mini Nutter Butters 1 cup mini Oreos Fruit for dipping Graham crackers for dipping           Directions: 1. In a mixer, beat cream cheese until smooth. 2. Add in powdered sugar and beat until creamy. Scrap bowl sides and be sure its mixed thoroughly. 3. Mix in vanilla. 4. Put all cookies in mixer and mix into cream cheese combination until well mixed. Make sure to scrap the sides of bowl again.     5. Pour in heavy cream and mix on low until combined. 6. I like to add a handful of each kind...

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Hop Into Spring With Toasted Coconut Key Lime Puffs & I’ll Spring A Big Surprise On You!

Hop Into Spring With Toasted Coconut Key Lime Puffs & I’ll Spring A Big Surprise On You!

on Apr 20, 2015 | 1 comment

      Yes, I have been off the blogging radar for quite sometime. Ok, a real long time. There is really good reason for it, I promise. First let’s talk about spring. I love spring in the south! It’s not too too hot and definitely no longer cold, I consider it just perfect. Spring is the time of year I love to add citrus and bright colors to our desserts. One of my favorite flavors is key lime, so tart and tangy. What a delightful wake up to your slumbering winter tastebuds. I have worked an awful lot the past 3 months learning about choux and how to make it. As y’all know, I’m self taught in the kitchen and choux was only made by my Grandma for eclairs on Christmas Eve. I have never even seen it made. My Grandma gave me her super old cookbook as a gift, which is when I started experimenting. Choux sounds super fancy and by God it’s french. How’s this southern, self taught baker gonna pull it off. Many batches ended up in the trash. But I am now ready to share with y’all this simple choux recipe that can be filled with anything. From custards, puddings, pastry creams, and citrus curds, the sky’s the limit on what can be placed in these crunchy little balls. Today, I will be filling them with key lime pastry filling and topping them with some toasted coconut flakes. Now, on to where in the world have I been! I will be on Food Network’s new series Spring Baking Championship, which will premiere on April 26th at pm ET! Woohoo. So Exciting!!!!! It was so hard to not share with anyone that I would be baking my heart out on national tv, but now is the time I get to share my wonderful secret. I must say the moment I found out that I would be on the show, I was in my kitchen practicing every waking moment. I wanted to teach myself every recipe I didn’t know and practice every recipe I already knew. What an honor and OMG what a challenge. I must say the other 7 competitors are amazing and I have become extremely...

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Cookie Dough Lovers Beware! These Cookie Dough Eggrolls Are Addicting!

Cookie Dough Lovers Beware! These Cookie Dough Eggrolls Are Addicting!

on Mar 28, 2015 |

    I’ve never claimed that my dessert recipes are healthy. And today isn’t the day I will start. I had a few left over eggroll wrappers left from dinner this week and instead of throwing them out, I started brainstorming. I was curious what sweet desserts I could create and the family would just adore. It’s no surprise to anyone that cookie dough is one of our favorite sweet treats. The minute the girls hear the mixer whirling around they come running with spoons. I LOVE cookie dough and I am quite guilty of indulging by eating half of the bowl myself. Now, if you are uneasy about the raw eggs in cookie dough, they sell awesome pasteurized eggs in the grocery store. But, I feel, as long as the eggs are fresh and they have been kept cold-I am A-OK eating cookie dough with eggs in the mix. I mean, I grew up eating spoonfuls of this stuff and I think I turned out alright (well, maybe)…     Today, I have something that is incredible and you can probably just eat one and be prepared with that cold glass of milk by your side. Cookie Dough Eggrolls!!!!! Umm, yeh. I don’t think I need much of a description here. Super crunchy eggroll shells hiding an ooey-gooey goodness of warm cookie dough inside. Dress these cute rolls up with some powdered sugar, drizzled ganache and a pretty red strawberry on top and your guests will think you went to pastry school. Ok, get ready for this easy recipe and your new addiction. Let’s start baking…       Cookie Dough Eggrolls Yields: 12-14 depending (how much you fill them)   Ingredients: 1/2 cup margarine with 80% vegetable oil 1/3 cup granulated sugar 1/3 cup packed brown sugar 2 tbsp instant vanilla pudding mix, dry 1 tsp pure vanilla extract 1/2 tsp salt 1 egg 1 cup plus 2 tbsp of all purpose flour 1 cup of mini chocolate chips 1 package of eggroll wrappers, found in the vegetable section of your grocery store vegetable oil for frying water for sealing eggroll wrapper *There is no baking soda in this recipe because we are not baking. No need....

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Super Simple & Cute Edible Robins Nest Decor

Super Simple & Cute Edible Robins Nest Decor

on Mar 27, 2015 |

    This post is gonna be short, cute, and sweet. I LOVE LOVE LOVE these cute little robins nests. How stinkin cute? Right? You and your kids will really enjoy making them to sit on top of your spring cupcakes, cakes, or just your dessert plates. They add a nice spring touch and show your guests that you went that extra mile to present them something a little special. As I have said before, I love Easter candy. These nests use the mini Whopper eggs, but by all means, use whatever cute little egg candies your heart desires 🙂 FYI, if you are a coconut lover, you should probably make a double batch because I ate 4 of these bad boys just while taking the photos…no lie. And since I am being honest, if you really want to enjoy your sweet toasted coconut, how about adding a small scoop of ice cream into the center and taking a nice, big bite. Mmm. Let’s start baking…           Robins Nests Yields: 12 mini cupcake sized nests     Ingredients: 1 cup sweetened shredded coconut flakes 1 tbsp melted butter 1 tsp granulated sugar 36 mini Whopper egg candies Mini cupcake pan or you can use standard size and just make 6 big nests.     Directions: 1. Preheat oven to 325 degrees. 2. Melt the butter in a medium microwaveable bowl. Mix in sugar. 3. Stir in coconut flakes and be sure to coat all of them with the butter.         4. Take about a tbsp full of the coconut butter mixture and place in each mini cupcake cavity. 5. Press down and form the shape of a nest. Imperfections are what make this even cuter!         6. Bake 325 5-6 minutes until the top edges and most of the sides are golden brown.         7. Allow to cool completely in the cupcake pan and remove when perfectly cool. 8. Add 3 mini egg candies to each nest.         Enjoy...

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Super Simple & Beautiful Sophisticated Holiday Bark

Super Simple & Beautiful Sophisticated Holiday Bark

on Dec 2, 2014 |

    My No Bake Sophisticated Holiday Bark is such a show stopper at all of my holiday gatherings. It also makes the perfect gifts for coworkers, neighbors, and teachers. It is light, fruity, nutty, and perfectly sweet with the wonderful combinations of dark and white chocolates, orange, cinnamon, cranberries, and walnuts. Say good-bye to the expensive, mundane, store bought Holiday bark and hello to a bark that you can create with love. My Sophisticated Bark is so quick and delicious your friends will be begging you for the recipe. This recipe was created for my family and it slowly became a staple in our gift giving during the Holiday season. My daughters can help make this simply scrumptious dessert. This flavor of my bark recipes is geared towards the adult crowd, who typically enjoys nuts and fruits with their dark chocolate desserts. I love giving a cutely wrapped dessert box filled to the top with my Sophisticated Bark. It is such a show stopper! Let’s start baking…     Sophisticated Holiday Bark   Ingredients   1 cup of melted dark chocolate 1 cup of melted white chocolate 1/2 tsp orange extract 1/4 tsp ground cinnamon 1/2 cup dried cranberries 1/2 cup chopped walnuts     Directions   1. Lay a piece of parchment paper on a baking sheet. 2. Place dark chocolate into a microwave safe bowl. Microwave on 30 second intervals stirring in between. Stop when perfectly smooth.     3. Measure out 1/4 tsp orange extract and add to the melted dark chocolate.                 4. With a spatula, pour and smooth chocolate onto parchment paper. Smooth into a large triangle about 1/8 inch thick (or whatever thickness you desire). 5. Place into freezer for 15 minutes until it hardens. Pull out of freezer. 6. Put white chocolate into a microwave safe bowl. Do the same as above. Microwave in 30 second intervals, stirring in between. When smooth, remove from microwave. 7. Add in 1/4 orange extract, stir until combined. Then add in cinnamon.           8. Pour and spread quickly over the frozen dark chocolate. Try to cover as much of the dark chocolate as possible....

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Wow Your Holiday Guests With Peppermint Red Velvet Whoopie Pies

Wow Your Holiday Guests With Peppermint Red Velvet Whoopie Pies

on Nov 30, 2014 |

    Hello Holidays! It is time for all things red, green, and peppermint! Tired of the same old red velvet cupcakes making an appearance on your Christmas dessert table? Well I’ve got something for you, whoopie pies. The name just makes me smile. Explaining what these were to my little ladies without them having a picture to look at was quite comical…A cake that is like a sandwich? Now, this recipe is a twisted version of my incredibly moist and classic red velvet cake batter. It is a labor of love when it comes to making the batter, frosting, and then assembling. But, I promise you they are worth every step. I will also be posting some “semi-homemade” whoopie pie recipes within the next week, for those of you who have a bunch of cake mix in the pantry and not too sure what to do with all of it. My Peppermint Red Velvet Whoopie Pies can be made without peppermint if you are not a big fan. Just eliminate all of the peppermint baking chips throughout the recipe. You can supplement the pretty garnishes with some mini semi-sweet chocolate chips for that added pizzazz. Just remember, if I can bake with these little munchkins in my mixing bowl and still manage to get a pretty looking dessert, you can definitely do it! Bake it with love and you will be happy with the outcome.     I believe there will be a swarm of Whoopie Pies for my holiday baking lists and gifts this year. So cute, so portable, and so easy to eat. Let’s not even get into how many I have already consumed 🙁 Let’s start baking…         Peppermint Red Velvet Whoopie Pies Yields: 18-3″ whoopie pies   For The Cake Part   Ingredients:   1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag...

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Get Your Fill Of Ghirardelli Stuffed Chocolate Croissants And A Look Into Our Ultimate S’mores Party!

Get Your Fill Of Ghirardelli Stuffed Chocolate Croissants And A Look Into Our Ultimate S’mores Party!

on Nov 3, 2014 |

    I’m in the ultimate countdown now! Only 9 days left until I leave to compete in Las Vegas at the 3rd World Food Championship! Squeee, you probably can’t even understand all of the overwhelming emotions I am having at this point. But all that jazz aside, it was time I surprised the family with some super yummy morning treats! Yeh, not very many people can say no to these, Chocolate Filled Croissants. I am swimming in Ghirardelli chocolates of all kinds, and no, that’s not a bad thing! Especially when you are die-hard Ghirardelli chocolate fans like my entire household!     The absurd quantity of Ghirardelli in our cupboards, baking cabinet, and freezer is due to the fact that we celebrated our Grand Prize winnings October 25th! I was fortunate enough to have my Ultimate S’mores Recipe chosen as the grand prize winner in Ghirardelli Chocolates Ultimate S’mores Contest! And after the long awaited wait, planning, and coordinating my family and friends got to partake in a Fall For S’mores Party at Orlando’s Hard Rock Hotel!!!! This was seriously a dream come true for my little ladies (not to mention my husband, I thought he would need a wheelchair as an escort down the chocolate table)! I truly enjoyed planning this party with Ghirardelli staff and making it a Fall theme and have all things surrounded by little ones. After all, I entered this contest solely to try and win just for my Ghirardelli hoarding husband and chocolate licking sticky fingered girls!                   We were very generously given an amazing lunch catered by Loews Hard Rock Hotel, a Face Painter provided by Makeup By Renette, and a whole spread of make your own S’mores, which was accompanied by 3 of the best Ghirardelli Chocolatiers I could ever had asked for! Can you just imagine letting loose 40 kids and grown ups with every kind of delectable Ghirardelli Chocolate flavor known to man?! I lost count of how many times my little ladies visited the chocolate table (the husband too)! I will try not to bore you by posting WAY too many photos, but they are seriously AHHHmazing, so...

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Pumpkin Spice Crispy Waffle Treats

Pumpkin Spice Crispy Waffle Treats

on Sep 22, 2014 |

    Came across those Eggo pumpkin spice frozen waffles today. Yup, bought them and double yup…made my Crispy Waffle Treats with them! And let me just tell you they are SUPER simple and SUPER D-licous!!!! I LOVE all things pumpkin and I am getting ready to bombard this blog with a plethora of pumpkiny desserts. So, I will apologize in advance for the pumpkin exhaustion. Not much to say about these little treats, except there are only 4 ingredients. For step by step pictures, please refer to my Crispy Maple Waffle Treat recipe. Let’s start baking…       Pumpkin Spice Crispy Waffle Treats   Ingredients: 1 box of pumpkin spice flavored frozen waffles 1.5 tbsp of salted butter 2  cups of mini marshmallows 1/3 cup cinnamon baking morsels (in the baking isle of grocer)   Directions: 1. Preheat oven to 375 degrees. Unwrap entire box of waffles. Place a baking rack on top of a cookie sheet. Put all waffles on rack and bake in oven 8-10 minutes until crispy. 2. Using a food processor, crush the toasted waffles up to the size of a nickel. Then remove the baking rack and spread waffles out on cookie sheet. Bake again 7-10 minutes to crisp. 3. In a medium pot on medium heat, melt butter and only 2 cups of marshmallows. When fully melted, remove from heat and add in toasted waffle pieces. Mix until all pieces are covered in the mixture. 4. Stir in the cinnamon baking chips. 5. Place warm waffle treat mixture on parchment paper & flatten with hand (spray your hand with nonstick spray). Allow to cool & cut 12 snack size servings....

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Waffle Lovers Beware! Crispy Maple Waffle Treats

Waffle Lovers Beware! Crispy Maple Waffle Treats

on Sep 22, 2014 |

      I believe I have explained to y’all before, that my husband and girls are head-over-heels for waffles…Yes, for as long as I have known Trip (going on 11 years), he as always consumed at least 2 Eggo waffles for breakfast. The littles enjoy waffles every other morning because I just cannot fathom eating that stuff everyday of their lives. Today, I was craving rice cereal treats and found myself fresh out of the cereal. As I puttered around the cupboards and refrigerator, I came across a couple boxes of Mini Maple Eggo waffles in the freezer. The lightbulb magically went off, “Why can’t I crisp up some waffles and use them as the crunchy ingredient?”.  And there you have it, the Crispy Waffle Treats were born. My ladies gobbled them up quickly, when they arrived “starving” from their day at school. It is really a fun experience when an idea/experiment works the first time ’round! I mean 3 ingredients? How can you go wrong? My mind quickly began swirling…I can very easily change the treat flavors by buying the unique types Eggo has to offer. Or let’s not forget adding some dried fruits or flavored baking chips! Let’s start baking…     Crispy Maple Waffle Treats   Ingredients: 1 box of maple flavored frozen waffles 1.5 tbsp of salted butter 2 1/2 cups of mini marshmallows   Directions: 1. Preheat oven to 375 degrees. Unwrap entire box of waffles. Place a baking rack on top of a cookie sheet. Put all waffles on rack and bake in oven 8-10 minutes until crispy.     2. Using a food processor, crush the toasted waffles up to the size of a nickel. Then remove the baking rack and spread waffles out on cookie sheet. Bake again 7-10 minutes to crisp.     3. In a medium pot on medium heat, melt butter and only 2 cups of marshmallows. When fully melted, remove from heat and add in toasted waffle pieces. Mix until all pieces are covered in the mixture.     4. Stir in the additional 1/2 cup of mini marshmallows so we can see them in the bars! 5. Place warm waffle treat mixture on parchment paper...

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No-Bake Mini Mason Jar Pumpkin Cheesecakes

No-Bake Mini Mason Jar Pumpkin Cheesecakes

on Sep 11, 2014 | 5 comments

    It’s that time of year again, pumpkin season! Where everything and anything you can possibly imagine is flavored with this stuff! My family, however, has been eating pumpkin year round. This delectable flavor never leaves our cabinets. The requests for a dessert that features pumpkin occurs weekly in our household. There’s something so warm and comforting about the aroma of cinnamon, nutmeg, and pumpkin basking together!     Since so many people are gearing up for fall, I figured it would be an awesome time to introduce y’all to my incredible No-Bake Pumpkin Cheesecake. I presented these pretty and tasty desserts in my mini mason jars. I LOVE mason jars and I especially LOVE my mini mason jars! We eat with our eyes and presentation makes a huge difference in our home (if it doesn’t look like fun and is new, the littles won’t try it). My No-Bake Pumpkin Cheesecake is fairly simple to make and the best part is there is no oven required! You can eat this sweet, creamy, and spicy pumpkin dessert in a matter of minutes. My crust is a loose crust made of gingersnaps. The cheesecake has pure pumpkin puree and french vanilla pudding mixed in. Then I garnish with store bought whipped cream (just to make it even easier to throw together), sprinkle some of the gingersnap crust, and then tie some twine and a mini plastic spoon. This cheesecake will not cut well. It is a soft cheesecake and is best in a cup, trifle bowl, or mason jars. But any size and ratio of the layers will do. Let’s start baking…         No-Bake Pumpkin Cheesecake Yields: A bunch…depends on the size and portions of each layer you want but you will have plenty for at least 12 good sized dessert cups or jars.     For the gingersnap crust   Ingredients: 1-14 ounce bag of Gingersnap cookies 3 Tbsp of granulated sugar 2 tsp cinnamon 1/3 cup of melted salted butter   Directions: 1. In a food processor, empty the bag of gingersnaps and crush to a fine crumb. 2. Add in sugar, cinnamon and melted butter. Be sure to combine will. And you will eat...

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My Cookie Spread Obsession Continues…Super Easy, Biscoff Cookies & Swirls Ice Cream

My Cookie Spread Obsession Continues…Super Easy, Biscoff Cookies & Swirls Ice Cream

on Jul 26, 2014 |

    This weekend, I found myself eating spoonfuls of Biscoff Cookie Spread (yes, again). Geeze, that stuff is WAY addicting and there is no way you can eat just one bite! I can’t even tell you how the thought of this warm, cinnamon, buttery goop just makes me drool. Yeah, I am in serious need of cookie spread counseling, I know… I had the idea of turning this fabulous stuff into ice cream. No, not the homemade, churn-your-own ice cream kind. But the simple, fast, and tasty way to make your own flavored ice cream at home. YES, you CAN do this too, I promise. This Biscoff Cookies and Swirls Ice Cream was gone in 2 hours, that’s right 2 hours. I would love for Biscoff to take this idea and run with it! I took my family’s favorite, store-bought, vanilla ice cream and mixed in crushed Biscoff cookies and swirled in a bunch of Biscoff’s Cookie Spread. It’s ok to say OMG at this point…The picture on top pretty much speaks for itself. These were the mini cones I made for my little ladies. They could have certainly eaten a full sized cone, but then there wouldn’t have been enough left for my late night gorging.     I smartly and very tastefully dressed these mini cones with a melted Biscoff Cookie Spread drizzle and half of a Biscoff cookie. This made the perfect, summer afternoon treat.     But wait, you know I didn’t stop there! OH NO, this Biscoff Cookie and Swirls Ice Cream had so many possibilities and the outcomes are endless! I took that amazing, cold, delicious cookie concoction and made them into sundaes…       and ice cream sandwiches!       These creamy cinnamon-nie treats were incredibly delectable. I actually made more the next day. My girls are really just adoring this Biscoff Cookie and Swirls ice cream, just look at the happiness in her mouth!       Are you ready for my super simple, anyone can make it, Biscoff Cookies and Swirls Ice Cream? Welcome to your new craving!     Biscoff Cookies & Swirls Ice Cream   Ingredients: 2 cups of your favorite vanilla ice cream, softened...

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Mini Mason Jar S’mores Shakes…That Makes Me The Most Awesome Mommy!

Mini Mason Jar S’mores Shakes…That Makes Me The Most Awesome Mommy!

on Jul 24, 2014 |

    Three of my sweet little ladies are attending gymnastics summer camp this week and they are loving it! I won’t lie, I am actually loving it too because they come home at 3:30 and are pretty much exhausted. After I dropped the gymnasts at camp, I stopped in to browse Old Time Pottery. I LOVE this store. It is extremely dangerous for my wallet, especially with the isles of glassware, tableware, and let’s not even talk about the unique bakeware!  Anyway, I came across these tiny mason jar mugs for only $0.89! They are too cute. The mini mason jars are made of glass, have handles, and only hold 4 ounces of liquid! They make the perfect, fancy mug for my little ladies. And I knew just what to fill them with. I wanted the girls to know that momma missed them even though they are gone for only 6 hours. I also thought these ice cold shakes would be a nice treat in this 100+ degree weather.   These are the most amazing and creamy mini sweet shakes you can imagine! My recipe for the perfect Ghirardelli chocolate s’mores shake is the perfect mini treat. Mini S’mores Shake has the perfect ratio of creamy vanilla ice cream, crushed graham crackers, and Ghirardelli Mini Chocolate Chips blended together. I then pour in a little melted Ghirardelli chocolate on top of the shake, which gives my Mini S’mores Shake an even richer flavor! Next smash in a marshmallow and toast it with a kitchen torch. Drizzle some more of that melted Ghirardelli chocolate and break apart a graham cracker for that eye catching garnish. Tah-dah!       Mini Mason Jar S’mores Shake Yields: about 2 1/2 cups of shake Ingredients: 1 1/2 cups vanilla ice cream 1 cup crushed graham cracker crumbs 1 cup Ghirardelli Mini Chocolate chips 1/2 cup of milk plus 1 tbsp marshmallows     Directions: 1. In a blender, liquefy ice cream, graham crackers, mini Ghirardelli chips, and milk (reserve the 1 tbsp of milk for later use).     2. Stop when it is a consistency you like. You may add more milk for a thinner shake. Pour in mini mason jars....

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Summertime S’mores Cream Pops

Summertime S’mores Cream Pops

on Jun 30, 2014 |

    By now ya’ll know my family really digs s’mores! And my husband, REALLY digs Ghirardelli Chocolate, actually it’s more like ANYTHING made with or by Ghirardelli. It’s been SO hot, the last thing on our minds is sitting by the campfire. Our dilemma though? We LOVE S’mores, especially made with Ghirardelli Chocolate. No joke, whenever a recipe or craving calls for chocolate,  the ONLY kind the Evans’ grab is Ghirardelli! I quickly brainstormed after the kids were asking to have s’mores for dessert later tonight. We’ve seen and had s’mores ice cream, but it wasn’t that strong s’mores flavor I love. Why couldn’t I turn those yummy ingredients into a creamy, cold pop? The recipe that follows is a fun and absolutely, unique s’mores idea. Perfect for sitting out on lawn chairs or lounging by the pool enjoying family time and making memories. Afterall, that’s what I feel food is all about! Then come to find out through Twitter and Facebook this week, Ghirardelli announced their Ultimate S’mores Contest. Each week consists of a different theme around the Ultimate S’mores Idea! So much fun! And ever since Gracie received her winnings from Kellogg’s Rice Krispies Creative Kids Contest, she has been begging to enter another.           Summertime S’mores CreamPops             Ingredients: Yields: 6 full size pops 1. Half of a 1.5 quart vanilla ice cream (we will only use half so chose a brand you will eat later!). 2. 2 cups graham cracker crumbs ( 2 full sleeves,crushed). 3. 1/2 tsp cinnamon 4. One bag of Ghirardelli semi sweet chips 5. One cup of mini marshmallows 6. 6 mini Ghirardelli dark chocolate squares (or which ever flavor you love!).   Equipment: One large piping bag or large spoon to scoop ice cream into cups Large spoon to scoop chocolate mixture 6 clear plastic disposable cups 6 Popsicle sticks   Preparation: 1. Allow ice cream to soften and divide in half. Place half of vanilla ice cream in a microwaveable bowl and freeze other half for future use.           2. Microwave ice cream about 45 seconds until soft and mixable. Pour in graham cracker crumbs and cinnamon....

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The Most Luscious Vanilla Buttercream You Will Ever Put In Your Mouth

The Most Luscious Vanilla Buttercream You Will Ever Put In Your Mouth

on Jun 23, 2014 |

  Frosting, it is a love-hate relationship for me. I hate frosting when it is thick, overly sweet, and leaves that weird residue on your tongue. Let’s not get into the bright and artificial colors that always stain my kids teeth, tongues, and lips whenever they go to a birthday party! Ok, Ok, I have been guilty of dying my buttercreams for my kiddos, but gee-whiz, the commercial markets can sometimes over do it. You may recall me saying that I am from Chicago, ya know the place that has REAL, old-fashion bakeries. Ugh, that was one of those things that when we moved to Florida I missed the MOST. My little ladies LOVE frosting. Seriously, they would bathe in the stuff if I let them. The sweeter the better and quite honestly whenever we go for a celebration and cakes or cupcakes are involved, all they do is lick off the frosting and leave that poor cake shivering in the wind. I know my stinkers are not alone in this frosting lapping conspiracy.     It has taken me a long time to perfect my basic vanilla buttercream. Not too sweet, not to “shortening-ey” (I like to make up my own words), and definitely won’t leave that weird taste in your mouth. I like it when frosting highlights the cake, not overpowers that sweet little sponge. I mean, you put so much work into that from-scratch cake, why the heck do you want to slather it in a bag of sugar? If I may say so, my frosting is epic. This stuff leaves many people in my life running back for more. It is the base of many flavors and I have never-ever given it out!   But if you want it, you must take the oath!   I solemnly swear to never-ever call this buttercream frosting: ICING! I will hold true to it’s luscious body and ALWAYS refer to it as BUTTERCREAM. It is mandatory that our terms be correct because in NO WAY can this be confused or substituted for icing. You see, a lot of people use the terms interchangeably but they are NOT the same!! Frosting is a thick and fluffy coating of butter. Icing...

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Coconut Almond Bitty Bons

Coconut Almond Bitty Bons

on Jun 22, 2014 |

        The coconut cravings are ridiculous these days. I’m thinking it has something to do with the fact that we are always in the pool, it has been at least 95 degrees everyday, and my girls look as if they are running around in permanent, nude color, bathing suits while dressing in the morning.  Ahh, to only be young again and carelessly frolic in your birthday suit while singing “Let It Go” at 7 a.m.! I love my little ladies taste for life and free-spirit shenanigans . No matter what chaos they have in store for the day, someone always makes me laugh until I almost wet my pants.       As I was cleaning out one of my many baking cabinets, I came across an entire box of lollipop sticks. I went through the cake pop craze just like everyone else, except mine were always what I considered “epic fails”. The perfectionist in me was never satisfied with my cracked shells, too large tops, or the amount of time it took to make each perfect animal head, only to watch in be masticated in one bite. They just weren’t for me. There are many patient and talented cake pop makers in the world and I give them amazing props! Looking at the plethora of naked lollipop sticks, I’m thinking, how can I start using these? And then I began to think, ” I love my cookie dough so much, why not make a cookie dough lollipop?”. But, the whole chocolate chip cookie dough thing has been played out SO much (just like “Frozen” in our house), I knew I had to change things up to make this idea something special. I told ya’ll before how obsessed I am with coconut combined with almond flavors, I’m naturally drawn to this match from Heaven. Then my cycles started spinning, Davidson’s Safest Choice Eggs is hosting a “No-bake Summer Recipe Contest” at the Food And Wine Conference in Orlando, Florida, on July 18-20th 2014. These are really awesome eggs because they are pasteurized and there is no longer a “fear” of eating raw eggs. I feel confident letting my girls, especially the 1 year old, consume any...

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Sophisticated Smores, No More Messy Handfuls!

Sophisticated Smores, No More Messy Handfuls!

on Jun 13, 2014 |

        We LOVE Smores, especially my husband. They mark the night by the campfire and have summer fun written all over them. But 2 days ago after cleaning up my 4 girls’ (and husband’s) Smores mess I had it! I mean yes, they are good and gooey, but the marshmallow and chocolate is constantly oozing out all over the table, shirts, hands, hair and faces. And my goodness, don’t ever consider serving this crowd pleasing dessert at a cocktail party. So, my baking expedition the next day was an elegant, cleaner, bite size Smore that won’t dribble down your chin. Don’t get me wrong, I like a messy dessert as well as anyone else, but you really can’t serve it at a gathering without a container of wet wipes (even for adults).           Once again I fall back on my Perfect Brownie Recipe as the base of this masterpiece. The rich, moist, dense, fudge brownie makes the perfect sturdy bottom. Then my secret weapon, seriously,  I have never given this recipe out to anyone! We eat it out of the bowl by the spoonful, Graham Cracker Cream Cheese. Yes my friends, it’s similar to that wonderful cookie butter circulating the grocery stores, but OH so much better. You can put this stuff on anything. Shhh, a couple of my family members HATE cream cheese but eat my Graham Cracker Cream Cheese because they simple can’t tell or know that it’s in there (insert evil laugh here). Top this bite size baby off with a half marshmallow that is perfectly toasted by my friend “The Torch” and a zigzag of semi sweet ganache and you have got yourself one delicately, delicious, adult-ified dessert.       Sophisticated Smores   Ingredients: The Perfect Brownie  10 Tbsp unsalted butter 1 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup good cocoa powder (I love Ghirardelli brand) 1/4 tsp salt (heaping) 1/2 tsp instant coffee (I prefer Starbucks VIA)  2 tsp pure vanilla extract 2 eggs 1/2 cup mini semi sweet chocolate chips (I love Ghirardelli as well)  1/2 cup all purpose flour Graham Cracker Cream Cheese 1/2 cup salted butter (1 stick, softened)   8 ounces cream cheese (softened)   2...

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My Twisted Version Of Mud Pie

My Twisted Version Of Mud Pie

on Jun 13, 2014 | 1 comment

      Growing up in Chicago during the 80’s was a lot of fun. We lived in a new construction neighborhood and I remember making Mud Pies with my best friend in all of the newly dug up dirt. Little did I know about the delicious chocolate dessert that I had yet to meet.     I was first introduced to Mud Pie when I moved to “The South”. I found Orlando, Florida to be my new home in the early 90’s and there were many new things for this northern girl to learn about! Who’d have thought that I would fall in love with Mud Pie, Red Velvet Cakes, and Key Lime Pie?       In my new brownie obsession mood, I decided to turn those Perfect Fudge Brownies into Mud Pie Bites. And come to find out it is perfect timing because Dixie Crystals is hosting a contest that ends June 27th! Here is the official contest page http://foodandwineconference.com/dixie-crystals-brownie-dessert-contest-2014/. #FWCON       I LOVE coffee, no wait, I’m INFATUATED with coffee. I’m one of those mommies who is absolutely, 100% dependent on coffee getting me through the day. I am a self declared coffee snob. And in all fairness, there is nothing in comparison. Then there’s Oreos, are there no other amazing, yet simple cookies that are more recognized all over the world? Mix those two absolutely wonderful things with my Perfect Fudge Brownies and there is sinful written all over that idea! OH YEH BABY! Are you ready to knock your socks, or rather tastebuds, off?       Mud Pie Bites       Ingredients:   Perfect Fudge Brownies Yields: 18- 1 inch circular bites   10 Tbsp unsalted butter 1 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup good cocoa powder (I love Ghirardelli brand) 1/4 tsp salt (heaping) 1/2 tsp instant coffee (I prefer Starbucks VIA)  2 tsp pure vanilla extract 2 eggs 1/2 cup mini semi sweet chocolate chips (I love Ghirardelli as well)  1/2 cup all purpose flour Mud Pie Buttercream 1 cup salted butter (softened)   1 cup vegetable shortening (not butter flavored)   1 tbsp clear imitation vanilla extract (this is necessary and has been the secret to my creamy,...

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The Best Brownies I Have Ever Put In My Mouth!

The Best Brownies I Have Ever Put In My Mouth!

on Jun 12, 2014 | 1 comment

    Ok, I must admit that I have a bit of an obsession lately…Yes, I am obsessed with making the perfect scratch brownie. I’m not talking about the cakey bar type “brownie” recipes. Or dumping the mix from a box into the bowl and adding oil and eggs. I wanted a rich, moist, deep chocolate brownie that a 2″X 2″square of one satisfies your craving for the day. I have tossed many experimental batches in the trash and continue scratching my head wondering what am I missing?! Well, by golly, I have done it. I made the MOST amazingly rich and delectable brownies I have ever eaten in my 35 years of life.   The little ladies agree and have been sneaking licks from the bowl and the left over scraps from my circle cookie cutter. I tell them almost daily, that I have eyes in the back of my head. They OBVIOUSLY don’t believe me, but EVERY mother develops this talent by the time their child is walking. I mean, she’s seriously cute but REALLY? Am I not supposed to know you were consuming something yummy?!         Now let’s get to the good stuff. I promise you, this recipe doesn’t disappoint and you will never ever use that boxed stuff again.       The Perfect Fudge Brownies     Yields: 12-16 pieces (depending on your portion control!) Ingredients: 10 Tbsp unsalted butter 1 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup good cocoa powder (I love Ghirardelli brand) 1/4 tsp salt (heaping) 1/2 tsp instant coffee (I prefer Starbucks VIA)  2 tsp pure vanilla extract 2 eggs 1/2 cup mini semi sweet chocolate chips (I love Ghirardelli as well)  1/2 cup all purpose flour Equipment: One large pyrex bowl   One pot (We will be using a double boiler method)   8X8 nonstick pan   Tin foil         1.  Preheat oven 325 degrees. Line a 8×8 pan with tin foil for easy removal after baked and cooled. I also like to spray the foil with nonstick spray.     2.  Put about 2 inches of water in the pot and place on burner using a medium to medium-high heat....

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Baking Is Fun, Especially When It Involves A Contest!

Baking Is Fun, Especially When It Involves A Contest!

on Jun 11, 2014 |

  This summer has arrived so quickly here in Orlando. Our home is now a full time daycare, preschool, and elementary school. I am always looking for activities and outings for my young ladies. Of course, one of the daily to-do lists involves baking. Gracie (my 7 year old) and I have recently discovered the Rice Krispies Creative Kids Contest. This contest must be entered through Pinterest only. The requirements are no more than 10 ingredients from a chosen list provided by Rice Krispies and must include 3 mandatory ingredients of butter, marshmallows, and Rice Krispies cereal. There is still more time to enter here is the official page and rules http://www.ricekrispies.com/treatmaking-contest.  My oldest, Gracie, LOVES (more like infatuated) with all things Butterbeer. After her first sip of the slushy, cold concoction at Universal Islands Adventure, she has been requesting every dessert under the sun be turned into a delightful resemblance of Harry Potter’s Butterbeer.   Gracie’s first sip of Butterbeer With this in thought, we ventured into the idea of Butterbeer Rice Krispie Bites. How perfectly sweet they should be and tiny as well, so the littlest of fingers could grasp these witty bites. One Saturday morning, in her pajamas and all,  we dreamed and created what we call “An Ode To Harry Potter, Butterbeer Rice Krispie Bites”. That night with weary eyes and pure confusion I set up my Pinterest account, ugh it’s a long story but finally done! We received an email from Kellogg’s Rice Krispies cereal that WE HAD WON! Woohoo! We are the third round winners for their contest and Gracie gets to receive the 1st place gift basket worth over $460! I must confess, this has lit a huge fire under my mixer. Yes, we will now be entering all sorts of fun baking and recipe contests. I mean, hey, I already bake my heart out daily; why shouldn’t I just write down these awesome recipes and share them with the WHOLE world.    Here is our winning pin on Pinterest http://www.pinterest.com/Jujebee/butterbeer-rice-krispie-bites/     Butterbeer Rice Krispie Bites    Ingredients: 6 tbsp salted butter  1 package butterscotch chips  1- 10 ounce bag mini marshmallows 4 tsp vanilla extract 6 cups Rice Krispies Cereal 1 container...

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