Red Velvet Puppy Chow

redvelvetpuppychowValentine’s Day is a perfect time for cute and tasty gifts for friends and family.

I have had my eye on this Red Velvet Puppy Chow Recipe for a while and wanted to try it out…because I am a HUGE fan of red velvet and puppy chow. Put in a clear bag, add ribbon and a tag and it is a cute way to say Happy Valentine’s Day!

Red Velvet Puppy Chow from Your Cup of Cake

5 C. Rice Chex or Crispex cereal
3/4 C. white chocolate melts or chips
1/4 C. chocolate melts or chips
2 oz cream cheese, room temp
1 1/2 Tbsp. milk
1 C. Red Velvet Cake mix
1/2 C. powdered sugar
Valentines colored M&M’s or other candies
Heart sprinkles for extra decoration and cute-ness


Measure out Rice Chex cereal and place into a large bowl. Place cake mix and powdered sugar into a large plastic bag or tupperware with a lid. Melt chocolates together in the microwave or on the stove top. Careful not to burn and stir until smooth. Stir in cream cheese and milk (the chocolate will get thicker, but it’s okay) Pour chocolate over Rice Chex cereal and stir until coated. Dump cereal into the bag or tupperware with powdered sugar and cake mix. Shake, shake, shake until coated. Dump onto a cookie sheet and let cool. Mix with extra colorful candies and serve!

Because of the cream cheese, I would recommend eating it the day your make it, or tell your Valentine to store it in the fridge. You can also omit the cream cheese all together if you wish…if you do that, you don’t need the milk either!


Mini Pumpkin Pies

Mini Pumpkin Pies

Pumpkin Pie.

The. Thanksgiving. Dessert.

These little bites of Thanksgiving goodness are a fun way to have your pumpkin pie with a twist on Thanksgiving day. They are the perfect ratio of pumpkin to crust to whipped cream. They are also adorable…and who doesn’t want an adorable Thanksgiving dessert?

Mini Pumpkin Pies

from Bakerella

2 – 9 inch pie crust (You can use homemade or store bought. In all honesty store bought is slightly easier to work with, but the cost is a bit high for what is actually in pie crust. I used this wonderful recipe, you can use refrigerated ready-to roll pie crusts)

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Circle Cookie Cutter

Preheat oven to 350 degrees.

Use cookie cutter to cut 12 circles from each pie crust.Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.) Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. (You will have lots of extra batter if you are making the mini pies) Spoon mixture into each pie crust. Bake for 12-15 minutes. Cool and top with whipped cream. You can use cool whip or whip cream from a can, but homemade whip cream is quite holds up better and tastes amazing.

Whipped Cream

Whipped Cream and Topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. vanilla

Combine cream, sugar, and vanilla. Whip until light and fluffy. Pipe onto pies and enjoy.

Makes 24 pies. Keep refrigerated.




Butterfinger Fudge


Ahhh. Fall is in the air. You know what that means: peanut butter and chocolate.

Oh wait…no that is every time of year for us. This recipe does have candy corn in it…so maybe that is what makes me think of fall. This reminds me a bit of Homemade Butterfingers, but in smooth fudge form. Perfect for any fall get together!

Butterfinger Fudge

adapted from Budget Savy Diva

3 cups of Candy Corn

1 cup of creamy peanut butter

1 can of sweetened condensed milk

2 cups of white chocolate chips

1 1/2 cups of chocolate chips

2 Tablespoons peanut butter

Line an 8×8 pan with aluminum foil and grease well.  In a heavy sauce pan place candy corn and peanut butter – set it to medium heat. Stir for about 3 minutes. Add sweetened condensed milk (Just a side note – if you think you have some and you in fact do not…you can make it…from scratch). Keep stirring for another 3 minutes. Add white chocolate chips – Stir until completely smooth. Pour butterfinger batter into prepared pan. Let it set for 15 minutes.  While the fudge is cooling, melt the chocolate chips and 2 tablespoons peanut butter over low heat. Once chocolate is melted and smooth,  spread on top of fudge. Chill. Cut and enjoy.

Chocolate Covered Banana Bites

Chocolate Covered Banana Bites

Summer is officially over. (So are my 20’s, but that is a post for another day).

I’m going to be completely honest, I have never been so ready for fall. For whatever reason, this summer was *so so* crazy. We were all over the place in 1,000 different directions and I’m just ready for the structure of fall. (I’m just a little type A). I’m also ready and excited to be working less, spending more time with my kiddos and photographing more…hopefully blogging more as well. Good.Bye.Summer.

Tomorrow is the first day of school for Springfield, so I thought I would post a back to school snack that kids would be happy to come home to.

Chocolate Covered Banana Bites

makes 7 bites 

1 large banana

2 1/2 tablespoons peanut butter

1/2 cup chocolate chips

2 tablespoons butter

1/4 teaspoons vanilla

2 teaspoons light corn syrup

Slice banana into about 14 pieces. Spread peanut butter on one side of a banana slice and sandwich in between two slices.  Sit on wax paper and place in freezer for 30 minutes. While bananas are in the freezer, prepare chocolate. In a double boiler combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Drizzle chocolate over banana bites, then place back in the freezer. Before serving remove from freezer for 5 to 10 minutes. Enjoy!


Pink Lemonade Fudge

Pink Lemonade Fudge

A certain little girl will be turning one next week! I can not tell you how fast this year has gone by. I swear just yesterday I was 9 months pregnant. No? Ok, maybe not.

I have been working a bit on Little Miss’ first birthday party…and this is one of the sweet treats that is on the menu. Pink Lemonade Fudge.

Pink Lemonade Fudge

1 12 ounce package white chocolate chips

1 16 ounce can Pink Lemonade Frosting (Pillsbury has it out for a limited time)

Line an 8×8 pan with foil and grease with butter. Melt white chocolate chips over low heat in a double boiler. Once chips have melted, stir in frosting until smooth. Place in refrigerator for 30 minutes. Cut into squares and enjoy. Store left overs in an airtight container in the fridge.

French Macarons


The French Macaron. These light and delicious bit size treats are making their way onto every dessert table out there. One of the great things about these gorgeous little French cookies is that the color and flavor combinations are endless.  I had been wanting to make these for quite some time (Ok, I think they were on last years baking resolution list), but everything I read said they were a little bit hard to master, so I was a little intimidated. After three batches and feeling a tad bit like Goldy Locks, I will agree they are a little tricky. However, they are worth the effort!

French Macarons from Martha Stewart

1 cup confectioners’ sugar

3/4 cup almond flour

2 large egg whites, room temperature

Pinch of cream of tartar

1/4 cup superfine sugar

Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times.

Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)

Lemon Filling a Jen Campbell creation

1 cup sugar

3 eggs

1/2 cup fresh lemon juice

2 tablespoons lemon zest

1/2 cup butter, melted

In a medium sauce pan, combine sugar and eggs until Stir in lemon juice, lemon zest and butter. Cook over medium heat until is thick enough to coat the back of a metal spoon. Remove and let cool.

Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

Red Velvet Donuts with Cream Cheese Glaze

Red Velvet Donuts

I received (ok, I bought it for myself because I had these crazy buttons from JC Penney’s but that is beside the point) a mini donut pan for Christmas, and I finally got the chance to break it in on these delicious red velvet mini donuts. Ean was super excited because donuts are one of his favorite things to make (and eat). We made a few normal size donuts as well, both equally as delicious. Perfect Valentine’s treat for your family or friends.

Baked Red Velvet Donuts from The Velveteen Baker

2 c all purpose flour, sifted
3/4 c granulated sugar
2 t baking powder
1/2 t salt
3/4 c buttermilk
1 t vanilla extract
1 t red food coloring
1 T natural cocoa powder, not dutch-processed
2 eggs, lightly beaten
2 T butter, melted

Cream Cheese Glaze

I had a little bit of Cream Cheese Frosting left over from some red velvet cupcakes…so I just added some milk and there was the perfect glaze.

4 ounces cream cheese, softened

2 tablespoons butter, softened

1/2 cup sifted confectioners’ sugar

1/2 teaspoon vanilla extract

1/4-1/2 cup milk

Preheat oven to 375°F. Spray donut pan with nonstick cooking spray. In large mixing bowl, sift together all purpose flour, sugar, baking powder and salt. Make a paste with the cocoa and red food coloring. Add buttermilk, eggs, vanilla extract, butter and red paste mixture and beat until just combined.

Fill each donut cup approximately 3/4 of the way full. Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing.

For the Glaze: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Once combined, gradually stir in milk.

Finish donuts with cream cheese glaze, but dipping or drizzling glaze over donuts. Enjoy with someone you love!