Monday, September 28, 2009

Muddy Buddies

Before a home game, our team has a dinner for a multitude of reasons. Originally team dinners started out as pasta dinners where we would all eat lots of carbs to build energy for our game. However, they have developed into more of a bonding experience were along with pasta we eat many other delicious dishes. I normally bring these for desert because firstly they taste absolutely amazing and secondly, they are super easy.

Muddy buddies have so many names but basically they are Chex cereal coated in peanut butter and chocolate and topped with powdered sugar. Making these could not be easier but I must warn you they are messy, my mom was not a fan of the mess.

Place 9 cups of Chex cereal of any variety into a LARGE bowl.

Then in a microwave safe bowl toss in 1 cup of chocolate chips (mix of semi-sweet and milk), half a cup of peanut butter and half a stick (1/4 cup) of butter.

Microwave for a minute and stir until smooth. If not completely melting place in the microwave for another 15-30 seconds.
Pour the entire chocolate peanut butter (choco-peanutter hahaha) mixture on top of the Chex and mix until all Chex has the chocolate-y coating.

You can either just dig your hands right in for the messy, yet kid friendly approach or take a large spoon and mix.
After all the Chex are coated toss into a Ziploc bag.

Add in about 2 cups of powdered sugar. SEAL THE BAG.

And then SEAL THE BAG AGAIN. Make sure the bag is closed before you begin to shake it. (I had a malfunction yesterday and ended up with powdered sugar on me.

After just place the Muddy Buddies into a tubbleware for serving. If any seem to not be covered in powdered sugar add some more in. Also add in some m&m’s for some extra color.

Recipe is on the Chex website.

With love and cupcakes,

Wednesday, September 23, 2009

Great-Great Grandma's Sugar Cookies

All I have ever heard about sugar cookies from my mom was how amazing these sugar cookies were and how she remembers her Great-Grandmother making them so often. My grandma had the recipe written on a sheet of paper. Actually we had two copies of it, both the same. No directions just a list of ingredients. Now if the ingredients were in measures I knew it would help. But it called for a glass of oil and a glass and a half of sugar. I don’t really know how much her glass was but I called it a heaping cupful. I knew she had a cup measure because the recipe also called for 3 cups of flour.
Since there was no directions of how to mix the ingredients I used my basic knowledge of creaming the fat (oil) and sugar.

Another reason these cookies were so good was because this recipe calls for oil, not butter, which my mom said caused a very thin a delicious batter. Then I added the four eggs and vanilla. Lastly I added the dry ingredients of flour and baking powder. The batter was not as thin as my mom said it was when she had them as a kid so I added a little more oil, but it didn’t do much.
We think that glass measurement was a little bigger then a cup and next time will use a large glass to measure and see. Also I whisked by hand because I was too lazy to get the hand mixer out. Next time I would definitely try using it.Once on the cookie sheet, generously sprinkle a cinnamon sugar mixture on top. Emphasis on generously! Try and get it all over not just in the center! (The picture does NOT show enough sugar....oh how I love cinnamon sugar on everything!)

I was also very confused about baking time. I baked the first batch at 350 degrees for 12 minutes. These were the largest (and my moms favorite) except she said they needed to bake longer. I also shrunk the size of the cookie and baked longer. These produced crispier delicious cookie as well.
Now just look at how the cookies rose...serious dome-age!!

I will definitively make these again soon to try and perfect the recipe. I want to get it right because sugar cookies are my favorite cookie of ALL TIME!

FYI: These cookies may complicate a weight lose regiment. Consider yourself warned, they are addicting.

4 eggs
1 glass (heaping cup) oil
1 1/2 glass sugar
Vanilla (2 teaspoon)
2 tsp baking powder
3 cups of flour

Combine sugar and oil and eggs. Add in vanilla. Then add the flour and baking soda. Mix until combined, DO NOT over mix...could be tragic ;)
Sprinkle with cinnamon and sugar.
Bake at 350 for about 12-15 minutes.

All I got for you now! More experimenting to come with these cookies...I would get excited if I were you!

With love and cupcakes,

Sugar Cookies on Foodista

Monday, September 21, 2009

desire for cheesecake

What would you do for a slice of delicious, melt in your mouth cheesecake with a Nilla Wafer crust? Let me know!

Post a comment! If that does not work email me at

Tuesday, September 15, 2009

Moon Pies...

Now, I’m not going to lie I have not a clue what to call these. My mom called them moon pies but that is beyond my generation. It was Labor Day weekend and my original plan was to make mini whoopie pies but instead of red velvet cake to use a chocolate cake.

Both my mom and I are not huge fans of chocolate and to us the cake had a burnt taste to it. To improve these little cakes we whipped up a batch of simple chocolate ganache (the one used on the Hostess with the Mostess cupcakes) and dunked the entire cake in chocolate. We tried just two rounds at first and put them on a cake circle covered in wax paper and into the freezer. Once the chocolate set I piped whipped topping and sandwiched the two together. The taste tester, my dad, said they were delicious but I found that they were quite difficult to eat because of the size. The chocolate had made the cakes thicker causing a higher “pie.” I knew I had to reduce the size of the pie so while I cut them down my mom took a cake round already dunked in chocolate and sliced it in half. Then piped some of the creme filling. That one also came out awesome but it did not have the chocolate on the inside. After cutting down and dipping the cakes in the chocolate let set in freezer for about 15 minutes. Then take a piping bag and pipe the creme filling. The amount truly depends on your preference but person I wouldn’t overload it because it would make it extremely difficult to eat.

Make sure to place in the freezer once they have been assembled for the chocolate begins to soften and serve cold. The guests at the party we went to loved eating them. We wrapped each one individually in wax paper and they were able to eat it with the paper assisting them. But don’t feel silly cutting them with a knife…it really helps!

Also as a side note, while making the mixture I noticed that the chocolate cake mix produced a thicker batter then the red velvet
t one and was able to scoop some onto a cookie sheet. These still didn’t work out as well as I would have liked but that could be because I put the baking temperature at 350 instead of 400.

For cake:
1. 1 box chocolate cake mix
2. 3 eggs
3. ½ cup oil
4. ½ cup water

For creme filling:
1. 7.5 oz. marshmallow fluff
2. 2 sticks butter
3. 1 teaspoon vanilla extract
4. 2 cups sifted powdered sugar

For chocolate ganache:

1. 4 oz. chocolate
2. 3 tablespoons butter

3. 1 tablespoon light corn syrup

1. Mix the cake mix, eggs, water and oil together in a large mixing bowl until fully combined.
2. Scoop about a tablespoon of batter into each cupcake tin (a little less then a tablespoon is recommended)

3. Bake for 8-9 minutes at 400 degrees
4. Invert onto a cooling rack and let cool completely.
5. Melt 4 oz. of chocolate with 3 tablespoons of butter for 1 minute in the microwave. Add in 1 tablespoon of light corn sy
rup and stir until completely mixed.
6. Cut the cake rounds thinner if they came out too thick. Drop a cake round into the bowl of chocolate and completely submerge. Use a spoon of fork to remove and place on a sheet of wax paper to dry. Place a plate under, or a cake round if you have, so you can easily lift to place into the freezer. Repeat with the rest, or as many as you need.
7. Once chocolate is comple
tely hardened pipe the filling onto one side. Match up with a cake round of equal size and place on top. Wrap in wax paper and store in freezer.

Sunday, September 13, 2009


For some reason comments are not working. If you would like to post a comment email me at and i will post it. I am working to fix this glitch. If anyone can figure out whats wrong let me know!

By the way I have posts coming your way! (moon pies, cheesecake and homemade rugala two ways!)
With love and cupcakes,

Tuesday, September 1, 2009

Oreo Pound Cake

Believe it or not I used to hate cake. I would never eat it. On my birthday I always brought in cookie cake to class. The ONLY cake I ever ate was this one. Oreo Pound Cake. It was (and still is) one of my favorite things ever. My mom, working all the time, developed this recipe. It was something that was fast and easy but tasted home baked, not like cake mix. There is so much one can do with boxed pound cake mix.
This is the cake mix I used, I think my mom used a different brand but we can't remember the name :(
First prep the cake according to the directions on the box. This one uses 2 eggs and 1/2 cup of water.
Then grab a box, a full box, of Double Stuffed Oreos. Yes, the need to be double stuffed otherwise all of the creme disappears and that would be tragic.
Place the entire box, all three rows, every one of those 45 delicious cookies, into a large ziploc bag. Remove all the air from the bag and grab a large serving spoon.
Start by banging the spoon against the bag and then readjust all of the oreos by shaking the bag. Start to bang again and readjust as necessary. You want the oreos to be small but not crumb size. Next pour in about 2 teaspoons of milk. I Use fat-free Lactaid milk in most of my baking. When I was younger I was lactose-intolerant and would have to take a pill whenever I wanted dairy. Now I have built up a tolerance but I still enjoy the flavor of Lactaid milk over normal milk.

If I didn't say already, preheat your oven to 350 degrees and grab and grease a bundt pan. Grease very genourously, you don't want only half of the cake to come out now do you?

You can use any size cupcake pan, mini or regular, they both work great but I plan on making cake balls with leftover cake.

Pour half of the batter into the cake pan. If using cupcakes the fill a little under 1/4 of the way.
Then take half of the Oreo mixture and place it around the cake.
Pour the rest of the batter over the oreos. Make sure you get it all around because it won't spread out like a normal cake does so spin the bundt pan around while pouring to ensure an even coating.Top the cake with the rest of the oreo mixture.

Place in a hot oven for 35-38 minutes, or until the cake under the oreos is a light golden color. Once done take out of oven and let cool for 10 minutes.
Once cool place a plate on top and invert the cake into it. Then take another plate and place on top the of cake. Flip over. This will leave you with the oreo side facing up.For the glaze mix about 3/4 cup of powdered sugar with 2-3 tablespoons of milk. Start with less and add more to get to drizzle consistency.

Take a fork and scoop up the glaze. Then drizzle over the cake. Allow for the drippings down the side, it makes it more authentic.

Ingredients for cake:
1. 1 box of pound cake mix
2. 2 eggs
3. 1/2 cup water
4. 1 box of Double Stuffed Oreos
5. 2 teaspoons of milk

1. Preheat the oven to 350 degree and grease a bundt pan (or cupcake pan)
2. Mix the pound cake mix with 2 eggs and 1/2 cup or water. Mix until combined (about 2 minutes) and set aside
3. Place all of the Oreos in a ziploc bag. Take a large spoon, soup spoon, and bang the Oreos until crushed. Small but not crumbs.
4. Add in 2 teaspoons of milk and shake bag to mix.
5. Pour half of the batter into the bundt pan. Then take half of the Oreo mixture and layer it on top. Repeat with the cake batter and then the Oreos. Bake in a 350 degree oven for 35-38 minutes.
6. Let cool for 10 minutes the the invert onto a plate. Flip cake over so Oreo side is up.
7. To make drizzle: mix 3/4 cup of powdered sugar with 2-3 teaspoons of milk. Drizzle over the Oreos.
8. Cut and serve. Or cover and it last 4-5 days in an airtight container. The travel cake containers are perfect!


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