Monday, December 1, 2014

Leftover Pie Brownies

So Thanksgiving is over. The gravy boat is put away until next year, the mashed potato bowl is soaking in the sink, and there’s still a good amount of pie sitting on your counter. Sure, you could eat it for breakfast for the next couple of days, or you could repurpose that pie by pureeing it and adding it to your favorite brownie recipe.

Leftover Pie Brownies

To find out what pie went into my leftover pie brownies, visit Foodbeast

Thursday, November 20, 2014

Dessert Stuffing with White Chocolate Gravy

My Thanksgiving menu, for the most part, is very traditional. Yet, while I’m fond of the old favorites, I am always itching to try something new. So I devised a way to turn a Turkey Day cornerstone on its head: Dessert Stuffing with White Chocolate “Gravy” (which is pretty much like bread pudding, but you make it on the stove top, so you aren't using up any of that precious oven space). It will make a great addition to any Thanksgiving dessert line-up—complementing the pies you no doubt already have on the docket. 

Dessert Stuffing with White Chocolate Gravy

To see the recipe in its entirety, visit Foodbeast

Thursday, November 13, 2014

Trader Joe's Cookies and Creme Cookie Butter Fudge

A Trader Joe's opened in Boulder this year. While this location doesn't sell any of the wine they are so famous for, there are plenty of other things (so much cheese!) that keep me coming back. The latest? Cookies & Creme Cookie Butter. I barely made it out of the store before I tore into it for a little taste. The only thing that stopped me was that I had a plan for it... this plan: Cookies and Creme Cookie Butter Fudge. 

Trader Joe's Cookies and Creme Cookie Butter Fudge

  • 11oz Trader Joe's Cookies and Creme Cookie Butter
  • 10.78oz (1 regular bag) Hershey's Cookies'n'Creme snack size bars
  • 10 Double-stuffed Oreos, chopped
  1. Line a 9x9 or 7x11 glass baking dish with wax paper. 
  2. Chop Cookies'n'Creme bars and melt in the microwave. (I wasn't sure how this was going to go, but they melted nicely and easily.)
  3. Stir cookie butter into melted chocolate and then stir in chopped Oreos.
  4. Spread into wax paper-lined dish and stick in freezer for 30 minutes or until solid.
  5. Optional: grab a spoon and eat the remaining cookie butter straight from the jar. (It may have been over a span of a few days, but that's pretty much what I did.)
  6. Remove from pan and wax paper lining, cut, and eat up!
Cookies'n'creme goodness in every bite times three! You could just dip the Oreos and the Cookies'n'Creme bars directly into the cookie butter, but this way is probably more socially acceptable.

Friday, October 31, 2014

Candy Corn Marshmallow Bites

With all the time you’ve spent collecting twigs for your Groot costume, you may not have had an opportunity to consider what you’re taking to the Halloween party you’re going to this weekend. Let me give you a step in the right direction: candy corn. Candy corn upon candy corn upon candy corn. Four different candy corn-flavored products melted and mashed together in a bar that will remind you that you don’t have to be a kid to enjoy Halloween.

Candy Corn Marshmallow Bites

For the full recipe, that's scary good, visit Foodbeast.

Thursday, October 30, 2014

Pumpkin Peanut Butter Pumpkin Brownies

Have you seen/tried this recipe from Betty Crocker? Looks awesome, right? Know what else is awesome? Pumpkin. Duh. So because it's fall, and I just can't help myself, I used BC's recipe as a starting off point to create a seasonally satisfying recipe of my own, and it went a little something like this...
Pumpkin Peanut Butter Pumpkin Brownies

  • 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
  • 1 can (15oz) pumpkin puree
  • 1/2T pumpkin pie spice
  • 1/3c butter, softened
  • 1/3c Jif's Whipped Peanut Butter & Pumpkin Pie Spice Flavored Spread
  • 1 1/3c powdered sugar
  • 1 1/2t milk
  • 3/4c Nestle Tollhouse Pumpkin Spice morsels
  • 3T butter

  1. Heat oven to 350°F. Grease your fabulous "Edge" brownie pan (a 9x13 will do). 
  2. Combine brownie mix, pumpkin pie spice, and pumpkin puree until no streaks are left, spread into pan, and bake as directed (25-30 minutes). Cool completely, about 1 hour.
  3. In medium bowl, beat together butter, pumpkin peanut butter, powdered sugar, and milk on medium speed until smooth. Spread mixture evenly over brownie base.
  4. Microwave morsels and butter together (will get a little greasy but keep stirring and keep an eye on it as it melts). Let it cool a smidge and then spread over filling. Refrigerate about 30 minutes or until set. 
  5. Cut and pig out.
Wasn't sure how I'd feel about the pumpkin-flavored peanut butter, but after trying this recipe, I'm a fan. Every layer tastes like leave-pile-jumping, jack-o-lantern carving childhood memories. 

They'd make a great Halloween or Thanksgiving dessert. Be sure to grab the pumpkin PB and the pumpkin morsels when you get the chance though. You never know when they'll be off the shelves, and you definitely don't want to miss out on this.

Thursday, October 23, 2014

Pumpkin Oreo Stuffed Pumpkin Cookies

Did you know that you can substitute pumpkin for eggs (1/4 cup pumpkin puree for 1 egg)? In baked goods, that is. I wouldn’t recommend trying to make scrambled eggs and subbing out the eggs for pumpkin… but I wouldn’t NOT recommend it either.

So, because it's fall and therefore everything must taste of pumpkin, I put this switcheroo to good use and made these Pumpkin Oreo Stuffed Pumpkin Cookies. The dough recipe is adapted from Alton Brown’s “Chewy” and the concept is based on Picky Palate’s Oreo Stuffed Chocolate Chip Cookies… with my own seasonal twist.

Pumpkin Oreo Stuffed Pumpkin Cookies

To find out how to fill your face... and your heart, with this perfectly pumpkin-y cookie, visit Foodbeast.

Saturday, October 18, 2014

Salted Caramel Pumpkin Oreo Fudge

So I know I've already made fudge using the Salted Caramel Flavored Hazelnut spread from Jif, but it's so good, and I needed to get it out of my pantry so I would stop just eating it straight from the jar. Plus, there's all this pumpkin stuff out this season that I needed to try. So I thought I'd put the two flavors together (I know I'm not the first and shant be the last) to create this simple and simply fall-tastic fudge.

Salted Caramel Pumpkin Oreo Fudge


  • 10 Pumpkin Oreos, coarsely chopped
  • 10oz Salted Caramel Flavored Hazelnut Spread
  • 10oz Nestle Pumpkin Spice Morsels


  1. Line 9x9 baking dish with wax paper.
  2. Microwave pumpkin morsels until melted. Stir in caramel hazelnut spread, then stir in chopped up Pumpkin Oreos.
  3. Pour fudge mixture into wax paper lined baking dish and spread around evenly.
  4. Let set in freezer for 30 minutes. Cut into bite-sized pieces and enjoy!
The verdict? Like l said before, it's salted caramel and pumpkin. You know it's a good combo. You don't need me to confirm that for you.