Slutty Brownies

December 26, 2012 at 4:22 pm | Posted in Uncategorized | Leave a comment
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These are ridiculous.  Cookie bars topped with Oreos topped with brownies.  Perfect for those times when you can’t choose just one indulgence.  These are more of a novelty than a delicious revelation.  Yes, they’re good, but they’re also a little confusing when you taste them.  But they’d be a fun treat for a party or girls’ night.  Enjoy!

You need:

  • one family size roll of cookie dough
  • 35 Oreos (should be just one package – I suggest Double Stuffed Oreos, although I used regular.)
  • one package of brownie mix, prepared as directed

Preheat the oven to 350 and spread out the cookie dough in a greased 9×13 pan.


Top with Oreos.


Top with brownie batter.


Bake until the brownies have set.


Enjoy the ridiculousness.

Christmas Truffles

December 18, 2012 at 9:05 am | Posted in Uncategorized | 1 Comment
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Christmas truffles are back this year!!

Christmas truffles

All the recipes can be found on the original Christmas Truffles post.

Pizza Braid

November 29, 2012 at 9:02 pm | Posted in Uncategorized | 1 Comment
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I can’t remember where I got this idea, but Matt is so glad I found it.  He LOVES pizza braid, and I do too – it’s so easy to make and very customizable for a couple or for a family.  With its Pizza Hut style breadstick topping, it is sure to be a hit in your house too!!

You’ll need:

  • refrigerated thin crust pizza dough
  • pizza sauce
  • shredded mozzarella cheese
  • pizza toppings of your choice
  • 3 tablespoons melted butter
  • 1 tablespoon Italian seasoning
  • 2-3 tablespoons grated Parmesan cheese

This is only going to take a few minutes to make, so go ahead and preheat your oven to 425.

Spread out the pizza crust on a cookie sheet.  Spread sauce, cheese, and topping as desired on the center third, longwise, of the crust.  See below how you can add different toppings to sections of the braid according to individual preference.


Using kitchen scissors, cut an equal number of strips into each side of the dough.

Start at one end and criss cross the dough strips.

Combine the melted butter, Parmesan, and Italian seasoning and spread over the top of the dough.

Bake for 15 minutes, then cut into strips to serve!

Bachelorette “Tush” Cookies

October 16, 2012 at 10:18 pm | Posted in Uncategorized | 2 Comments
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I had so much fun putting together these butt/tush cookies for my friend’s “last hoo-rah” before her fabulous wedding.

Although I have mentioned the basic recipes for great sugar cookies before in the “Crab Feast” cookies and the “Wedding Cake” cookies, I strongly recommended using the re-cutting method after the cookies come out of the oven – this is the best tip!

For these, I used a heart cookie cutter, and I cut and re-cut the flat portion of the cookie with a sharp knife.

Here are the decoration steps I used.

Outline the panties with thick royal icing, as seen in the pink cookies at the bottom.  Flood with thinned royal icing after the outlines have dried, as on the white cookies.

After all the cookies are flooded and the icing has dried to the touch, decorate as you like.

Decorations up close:

Oreo Cheesecake Cookies

October 11, 2012 at 9:55 pm | Posted in Uncategorized | Leave a comment

A friend shared this blog post with me awhile back and I gave these little beauties a try.  They are easy and oh-so-good!  Highly recommend you make them.  Today.

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cookie crumbs

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Pumpkin Pie Bars

October 7, 2012 at 9:07 pm | Posted in Uncategorized | Leave a comment

These taste like pumpkin pie in bar form (if that wasn’t obvious from the title), except they are even better.  Boring pie crust is replaced with a buttery dense cake.  Although I didn’t have any, a dollop of cool whip would make these just unbeatable.

You need


  • 1 yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted

Pumpkin pie topping:

  • 1 15-ounce can of pumpkin
  • 1 8-ounce package cream cheese, softened
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 16-ounce package powdered sugar
  • 1 teaspoon cinnamon

Preheat oven to 350 degrees.

To make the crust, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13×9-inch baking pan.

Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, and butter and beat together.  Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Don’t over bake – the center should still jiggle a little.


Rainbow Fruit Kabobs

September 19, 2012 at 10:13 pm | Posted in Uncategorized | Leave a comment

These little rainbow fruit kabobs don’t really require a recipe or ingredients, but they really are very pretty and make a gorgeous display for a party.

You need:

  • Raspberries or strawberries
  • Cantaloupe cubes
  • Pineapple chunks
  • kiwi cubes
  • blueberries
  • red grapes or blackberries

Cut up your fruit and assemble on a skewer – arrange on a platter – and you’re done!

Peanut Butter Cup Bars

August 15, 2012 at 9:52 pm | Posted in Uncategorized | Leave a comment

These peanut butter bars taste just like peanut butter cups.  Nothing more to say except make them, love them, share them.

You need:

  • 1 cup butter, melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners’ sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter

In a medium bowl, mix together the butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended.  Press evenly into the bottom of an ungreased (or lined) 9×13 inch pan.

In the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth.  Spread over the prepared crust.

Refrigerate for at least one hour before cutting into squares.

Gooey Toffee Bars

July 29, 2012 at 9:54 pm | Posted in Uncategorized | 2 Comments

These little bites of heaven are one of the many versions of “gooey butter cake” – a name that can be very misleading to a Southern girl like me!  Gooey butter cake is a type of cake traditionally made in the midwest.  It is a flat and dense cake made with cake flour, butter, sugar, and eggs, typically near an inch tall, and dusted with powdered sugar.  They are generally cut and served like brownies – so that’s why I’m calling them bars – these aren’t like any cake I’ve ever made!!

I think you’ll love these rich treats – they’re a little non-traditional, but they taste amazing!  They are definitely one of the best desserts I make!

You need:

1 box yellow cake mix
1 egg
1 stick butter, melted
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla bean paste (fine to substitute vanilla extract)
1 16-ounce box powdered sugar
1 stick butter, melted
1 cup Heath bits
Preheat the oven to 350 and lightly grease a 13×9 baking pan.

Combine cake mix, 1 egg, and 1 stick of butter and mix well.  Pat into the bottom of prepared pan and set aside.

Using an electric mixer, beat cream cheese until smooth, then add the eggs and vanilla bean paste.  Add the powdered sugar and beat well.  Next, slowly pour in butter.  Lastly, fold in the toffee bits.

Pour filling onto cake mixture and spread evenly.  Bake for 40 minutes – but don’t overbake!  Your center should still be “gooey” – mine only took about 30 minutes!

Remove from oven and cool – then cut into squares.  Enjoy!

Jungle Safari Diaper Cake

July 25, 2012 at 7:55 pm | Posted in Uncategorized | 2 Comments
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Surprisingly, the most popular post on my blog is consistently the monkey diaper cake I made last year – something which is not even edible!  So as I made another diaper cake this week for another friend’s baby shower, I made better notes of the details that went into its creation.

I used a pack of Pampers Sensitive Swaddlers, size 1.  These are good because they are very white.  The top layer had 12 diapers, the middle layer had 27 diapers, and the bottom layer had 43 diapers.

I used my large saute pan for the bottom layer, and tied the diapers together tightly with ribbons.

Repeat for the remaining layers (I used 10 inch and 6 inch cake pans for the layers).

Decorate as desired!

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