Tag Archives: recipes

yummmmmm, whoopie pies!

9 Feb

If you’ve never had a whoopie pie before then you need to try one, NOW! I’ve made them in the past, and although they don’t come out as awesome looking as I’d like, they are still mighty delicious. In honor of Valentine’s Day next week I’d like to share a red velvet recipe with you, give it a try! If you are crafty, you can try and shape the dough (before cooking them) to make them heart-shaped. Good luck!

Ingredients – For the Cookies

  • 1 ounce semisweet chocolate, chopped
  • 1/2 ounce milk chocolate, chopped
  • 12 tablespoons unsalted butter, melted
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 1/2 teaspoons apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Ingredients – For the Filling

  • 8 ounces cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 2 1/2 cups confectioners’ sugar, sifted
  • 1 vanilla bean, halved lengthwise and seeds scraped


Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.

Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.

Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.

Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving. TIP: Add a bit of red food coloring to dye the filling pink!

weekly squeeze: low cal peanut butter chocolate cheesecake cups

8 Feb

I’ve loved Splenda for a long time, mainly just for my coffee. Now they make it with vitamins and you can cook with it too! Amazing. They send out a bi-weekly newsletter with recipes that I highly recommend. Here is a recipe for peanut butter cheesecake cups.. which is pretty much my heaven. Check out the full recipe here! 

Put a cute little red m&m or a candy heart on top and you have a low-cal valentines day treat!

sunday funday: rice krispy pops!

15 Jan

Not a fan of watching football all day? Try this yummy and fun recipe to pass the time. We’ve all heard about cake pops (and their amaziness!) so why not try a rice krispy pop! The directions are pretty simple and you can use a cookie cutter of any shape for the final pop. Change the shape up for any holiday! Check it out!


  • 1/2 Stick Butter
  • 1 Package of Mini Marshmallows
  • 8.5 Cups of Rice Krispies Cereal (be a little daring and use Cocoa Rice Krispies!)
  • 24 White Sticks about 5 inches long (you can get these at any craft store)


  • Heat up a large pan and melt the butter over medium/low heat. Add the marshmallows and melt completely. Combine the rice krispie cereal to the marshmallow/butter mixture and mix thoroughly.
  • Line a 9×13 pan with parchment ot wax paper and place the rice krispie mixture and spread out evenly. Press down firmly and evenly. Allow to sit for about 10-15 minutes at room temperature.
  • Grease a heart cookie cutter and press down evenly on the rice krispie mold and remove the heart shaped rice krispie treat. Take your stick and carefully pierce the bottom of the heart shaped rice krispie and stop when you have about 2.5 inches of stick remaining. Press firmly on a flat surface with your palms on each sides of the heart to secure the stick. Also, press the sides as well.

For chocolate ganach 

  • 1/2 Cup Heavy Cream
  • 1 Package of Ghirardelli Milk Chocolate Chips


  • Heat your heavy cream on medium-high and bring to a boil (or microwave for 1 minute). Pour the hot heavy cream on top of the chocolate chips in a medium bowl and mix to combine. Allow to cool for about 10-15 minutes.
  • Dip the heart into the chocolate sauce and using a butter knife smooth out the surface also removing access chocolate.
  • Place on a lined baking sheet and allow the hearts to set in the refrigerator for about 15-20 minutes.

And of course…wrap them up and make them a favor for any party!


Playoffs? PLAYOFFS?!?!

13 Jan

Oh man, the playoffs are in full swing and it is a HUGE weekend for Ravens fans (and Giants woo woo!). If you are hosting a playoff party I’ve pulled together a few cool ideas to dress your place for this exciting (and nail biting) occasion. And if you’re attending a party then do NOT go empty handed (shame shame). Check out our ideas below and get your cute little butt to the grocery store. HUT HUT!

Table Display – This idea is courtesy of Hostess with the Mostess (genius!).  It’s pretty easy to replicate and scale down to make your own. It can be as simple as getting a green plastic tablecloth (football field), black/white napkins (referee), plates to match your team’s colors, and printing little labels to deck out the paper cups. Love how they labeled all the food options too.

Football Deviled Eggs – Ok, I love deviled eggs…these are SO easy to make and it’s even easier to make them look like footballs. Done and done.

Football field snack tray – I don’t really know where to start with this one. At first glance I think it’s the coolest thing since sliced bread, but then I took a closer look and wondered to myself, “self…is this a little too much for people to handle?” SO, I asked my husband…because clearly he would have the answer. His response, “Ashley, it has bacon, it’s great.” Well…I guess I have my answer. Alright everyone, feast your eyes on this. Using a disposable cookie sheet, the team at Holy Taco (click the link for all the details) put together a dip and snack filled football field. Yes, the stadium walls are made of twinkies, they are toothpicked together to keep the whole tray in place. Where’s the bacon? Check out the inside wall…bacon is toothpicked to the interior twinkies. good times.

Stackable Snack – Of course this is also football shaped. Take an oval shaped cracker and pile it with summer sausage and a slice of cheese. Top it with a light ranch dressing for the stripes of the football. Cute!

double stuffed oreo/reese cup sandwich…aka…HEAVEN

12 Jan

I shared this recipe on our Facebook page the other day but this looks too amazing to not give it a special blog post. The team at Cookies & Cups  shared this little master piece a few months ago and I am dying to try it. It includes two of my favorite things – oreos and reese cups…I mean really, what could be better?!?!


  • Double stuff oreos (regular or vanilla..or BOTH)
  • Reese Cups
  • Melting Chocolate


  • Gather an even number of double stuffed oreos to reese cups
  • Twist apart the oreos
  • Sandwich the reese cup between two oreo halves (both halves should have stuffing on them)
  • Apply light pressure to the sides so the filling acts as a glue to hold the whole sandwich together
  • Dunk the sandwich in melting chocolate
  • Let harden on tray (I would put in the fridge to hurry up the process)
  • Feel free to crush the unused oreo sides on top of the sandwich
  • EAT THEM ALL UP! Well not all of them, you should probably share…but only share with nice people.

I would love to wrap them up in a nice baggie and give out as a favor. Perfect for a kids party or for a party that includes anyone with a sweet tooth!


more delicious treats!

17 Dec

As holiday activities peak this week I cannot help but share more delicious recipes that you all can incorporate into your parties. I just might have to make these for my annual New Year’s Eve trip with friends. Bring on the elastic waistband pants friends…YUM!!!

Cake Batter Fudge

Snowman Cookies

last weekend for holiday parties!

16 Dec

Heading to a holiday party this weekend? Be the talk of the evening with this delicious eggnog recipe by Paula Dean. Don’t worry, there’s no butter in this beverage…just bourbon.

Servings: 8 to 10 servings
Prep Time: 20 min


  • 1/2 pint Bourbon
  • 1 pint heavy cream
  • 4 pints milk
  • 3/4 cup sugar
  • 6 eggs, separated
  • 1 tablespoon Vanilla
  • Nutmeg

In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolk, fold in the egg whites, and add the milk, Bourbon, Vanilla, and a pinch of nutmeg if desired. Chill in freezer before serving. Serve Eggnog in a large punch bowl.


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