Nutella Puppy Chow

Nutella never touched my very picky palette until we traveled overseas. I was a devoted peanut butter fanatic with zero desire to change. Then I tried it and my world changed. I know I don’t have to tell you because I’m sure you already know, but Nutella is basically the perfect combination between chocolate and peanut butter. Now, let’s get something straight. Peanut Butter is still my homeboy, my #1 spread of choice, my I-need-a-quick-snack-with-a-spoon go to, but Nutella is no longer the enemy. Plus, it added just the perfect amount of flavor and spin to the ever classic puppy chow. Oh, dessert deliciousness.

Nutella Puppy Chow:

2/3 cup Nutella
1/4 cup butter
1 cup chocolate chips
9 cups Rice Chex cereal
2-3 cups powdered sugar (depending on how much you like)

Melt Nutella, butter, and chocolate chips at 30 second increments (about 90-120 sec) in a microwave safe bowl until all ingredients can be mixed smooth. In a large bowl, add Rice Chex cereal and top with Nutella mixture until cereal is evenly coated. Place 1 cup of powdered sugar into a large Ziploc bag or Tupperware container, pour in coated cereal, and top with an additional cup of powdered sugar. Shake till you can’t shake no more. Add in any additional powdered sugar to your liking. Store in an airtight Tupperware container.

Banana Cookies

Summertime is all about fresh produce: strawberries, watermelons, berries, bananas, peppers, herbs, the list is endless. But what do you do when your once fresh produce turns on you? I’m talking spotty, black, soft bananas. Let’s be real, nobody wants to eat those, but everyone hates wasting food (i.e. money). Well ladies and gents, I am here to save your bad produce and your wallet from the dumpster. Next time you find yourself with a couple of bananas a bunch of monkeys wouldn’t even eat, try this homemade banana cookie recipe that is sure to make you GO BANANAS!

This recipe is bananas, B-A-N-A-N-A-S!

Banana Cookies

1 cup sugar
1/2 cup stick butter/margarine
1 egg
1/2 tsp salt
3/4 cup mashed bananas (about 1 1/2 bananas)
1 tsp baking soda
1 tsp vanilla
1 1/2 cups flour
1 1/2 cups quick oatmeal

Mix all above ingredients together with an electric mixer, form into small cookies and bake for 8-10 minutes or until golden brown at 350 degrees.

You can stop with the cookies or add this frosting on top which makes them even more delicious! While cookies are baking prepare the frosting by bringing the following ingredients to a boil over low to medium heat. Tip: mix all the ingredients together first, stir frequently, and remove from heat when the first bubbles start to form.

1/2 cup brown sugar
4 tablespoons flour
1/2 cup milk1/2 cup butter

Let the frosting mixture cool then stir in 1 pound (2 cups) of powder sugar; spoon over top the cookies and devour!

Rice Krispie Easter Nests

It’s hard to believe that Easter is this Sunday! It’s most likely due in part to the fact that it’s still only 30 degrees in Chicago – what’s that about??! Anyway. Easter is a phenomenal time of year (most importantly) from a religious perspective, but also from a dessert perspective! If you’ve given up sweets, chocolate, etc for Lent, now is your time to get back in the game. Not to mention, Easter is “home” one of my favorite candies: Whopper Robin Eggs.

Here is a no-bake, kid-friendly recipe to help you celebrate this year!

Rice Krispie Easter Nests

Recipe adapted from: Kellogg’s Rice Krispies

Ingredients:

• 1/4 cup butter
• 5 cups mini marshmallows
• 1/2 tsp vanilla
• 6 cups rice krispies
• Green frosting
• Whoppers Mini Robin Eggs

Directions:

1. Melt butter and marshmallows over low heat. While waiting to melt, grease a mini cupcake pan. Stir in vanilla. 
2. Remove from heat and add rice krispies. Stir until equally incorporated.
3. Divide warm mixture into sixteen mini muffin-pan cups coated with cooking spray.
4. Shape mixture into individual cups. Cool. Remove from pans.
5. Top each nest with green frosting and Whoppers Mini Robin Eggs.
6. Serve.

Happy Easter to you and yours!
XO
Kate

Monster Cookies

I try to eat healthy and always explore new quick and easy AND healthy recipes. BUT…

Confession: I have a sweet tooth.

At times, I also have willpower, but recently the sweet tooth has been winning. My sweet tooth is a major fan of cookies. And in the cookies category, you truly cannot go wrong with Monster Cookies. Unless you’re dealing with a peanut allergy (peanut butter is an ingredient!) these cookies are a MAJOR hit at any event, across the board: work potluck, girls night, post-dinner party treat, baby shower, family dinner, a random Tuesday night… seriously. TRY THEM!

Monster Cookies

Original recipe: The Food Network

Ingredients:

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12-ounce jar creamy peanut butter
• 1 stick butter, softened
• 1/2 cup multi-colored chocolate candies
• 1/2 cup chocolate chips
• 1/4 cup raisins, optional
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal (not instant)

Directions:

1. Pre-heat the oven to 350 degrees F.
2. Line cookie sheets with parchment paper or non-stick baking mats.
3. In a very large mixing bowl, combine the eggs and sugars. Mix well.
4. Add the salt, vanilla, peanut butter, and butter. Mix well.
5. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal.
6. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
7. Bake for 8 to 10 minutes. Do not over bake.
8. Let stand for about 3 minutes before transferring to wire racks to cool.

MMMMM! What’s your go-to cookie recipe?
XO,
Kate

Funfetti Whoopie Pies

My Dad turned 60 on January 31 … milestone. HAPPY BIRTHDAY DADDIO!! We celebrated in mid-January with a Swingin’ 60s birthday celebration. Costumes required. Check out our awesome (and slightly crazy) family photo:

In addition to the traditional cupcakes, it seemed perfect to coordinate a dessert with the colorful tie-die theme. The result?

Funfetti Whoopie Pies

Original Recipe: Yammie’s Noshery

COOKIES

Ingredients

• 2 sticks softened butter
• 1 1/4 cup sugar
• 2 teaspoons vanilla
• 1 teaspoon imitation butter flavor
• 1 egg
• 2 cups cake flour
• 2/3 all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup colored sprinkles
• More sprinkles for rolling

Directions

1. Preheat the oven to 375º.
2. Beat the butter and sugar on high-speed for about 5 minutes or until fluffy.
3. Add the vanilla, butter flavor, and egg. Beat until well combined.
4. Sift in the flours, soda, and salt. Mix to combine.
5. Stir in the sprinkles.
6. Chill the dough. If you’re in a hurry, throw in the freezer. I put it in a gallon Ziploc bag and pounded it down flat so it would get cold faster.
7. Take a small piece of the dough, dip in the sprinkles and roll into a ball and place on the baking sheet. Repeat until the sheet is filled.
8. Bake about 7 minutes. Keep the remaining dough in the freezer while the other are baking. They will flatten out as the bake and puff up a little when they’re done.
9. Sandwich cooled cookies together with filling if desired (recipe below).

FILLING

Ingredients 

• 1/2 cup heavy cream
• 1 teaspoon vanilla
• 2 cups powdered sugar
• 2 sticks cold butter, chopped into small cubes
• 2 tablespoons sprinkles

Directions

1. Beat the cream and vanilla until slightly thickened.
2. Beat in the powdered sugar until thick and smooth.
3. Beat in about one-fourth of the cold butter cubes at a time on high-speed.
4. Beat for about 10 minutes on high-speed in your stand mixer until smooth. Don’t be afraid if it looks weird at first. Just keep beating!
5. Fold in the sprinkles.
6. Use to fill cooled cookies.

**Filling is optional; you can also use purchased frosting to sandwich the cookies.

GROOVY BIRTHDAY TREATS!
XO
Kate