Category Archives: Not-So-Good-For-You

Recipe: Chocolate Toffee Cupcakes

I found a recipe for Toffee Crunch Cupcakes on Pinterest and I was just dying for a chance to try them.

A couple of weeks ago I had the chance to make them for a lunch with friends but while living in a hotel baking is a bit problematic. For instance, I had one bowl and a whisk. So the recipe from the link above was just not happening. I didn’t give up though. When it comes to chocolate stuff covered in toffee, I’m no quitter.

I made a very cheap version based off the delicious idea Bakers Royale had. For the much more delicious luxurious version, check out her recipe!

Here’s how I made my not-homemade-at-all version:

Chocolate cake mix and ingredients according to box
Can of cream cheese frosting
Jar of caramel sauce
Semi-sweet chocolate chips
Toffee chips

Cupcake: Bake chocolate cupcakes from a box, following box directions. Cool completely.

Frosting: Add about half a cup of caramel sauce ice cream topping to a can of cream cheese frosting. *The sauce makes the frosting a bit soft but refrigerating for a little bit helps harden it.

Chocolate Topping: Melt 2/3 cup semi-sweet chocolate chips and 3 tablespoons of butter together. (I can’t remember, but I might have doubled this)

Assembly: Stick cupcakes in the freezer for about 20 minutes. This makes it easier to dip them into the chocolate. Dip cupcakes into the bowl of chocolate, swirling to coat the top. Dip into the toffee bits. Let harden. Pipe caramel frosting on top. I kept them refrigerated until serving to keep the frosting and chocolate hard.


This Post Linked To Sweet Tooth Friday!

Recipe: Fried Cheese Curds

I was born in Wisconsin so it should come as no surprise that I love cheese curds! A while back I tried frying them and WHOA they were so good. The link I had saved for reference is no longer valid so I went on a google search for a new one. Here is one that I found that seems very similar to the one I had used. Try it. If you like cheese and frying stuff, you are in for a real treat!

Fried Cheese Curds recipe from

A couple of extra tips:
I used milk instead of beer.
Make sure your oil  is at 375 degrees.
Let the cheese curds get to room temperature before coating.


Festive Holiday Dessert Party Ideas!

Thanks to Duncan Hines for sponsoring my writing. There’s no limit to the baking possibilities, so grab your favorite Duncan Hines mix and Comstock or Wilderness fruit fillings and Bake On!

You guys know that one of my favorite things to do is bake desserts! With the Holidays here I thought it would be fun to show you some of my favorite go-to desserts.

If I’m planning a Christmas party, I forget about ham and potatoes and all that business. I go straight to the best part of the meal. Desserts! There is nothing more fun than throwing a dessert party with friends. And Christmas is the perfect time to do it!

All of these ideas I am showing you are treats that you can grab and eat. No utensils needed! All you need are some plates and mugs and you are ready for a great dessert party with friends!

Here are a few of my favorites and also some new ones that I found on Pinterest that I want to try!

Eggnog Spritz Cookies with Rum Glaze

I am an eggnog die-hard. Put some rum in it and oh baby, you are talking my language! I have been making these cookies for a few years now and I love how easy they are compared to how beautiful and tasty they are! A cookie press makes them look professionally made!

Homemade Sea Salt Caramels

This is a new favorite that I am really excited about! I think they would be so cute in a jar on a holiday dessert table! Perfect for a take home gift for your guests as well.

Oreo Truffles

This is one of those desserts where everyone raves about it and asks for the recipe. Prepare yourself by making up some recipe cards in advance! (Another great take home gift idea!)

Pecan Tassies 

My Mom has made these since I was a little girl and it’s just not Christmas without them! They are like miniatures pecan pies and perfect for a dessert night!

Santa Hat Brownies

I mean, how cute are these?! I haven’t made any yet so I do not have a picture to share but check them out! I think the kids will love these! These would be super quick and easy with a box of Duncan Hines Brownie Mix!

Peppermint Bark Cheesecake

Cheesecake Factory Photo

I found this on Pinterest from The Cheesecake Factory. If anyone has a recipe for a copycat, let me know!! Look at how beautiful it is! I think it would be fun to make them as cupcakes for a buffet dessert party.

Hot Cocoa Peppermint Marshmallows
These would be super cute with a cup of hot cocoa to go along with all of these amazing desserts!

Fudge Rum Balls

Photo From Duncan Hines

 I found these on the Duncan Hines website and OMG. Yes, please!

And, well, let’s be honest…anything from their Christmas Recipes list is looking pretty good!

Can you say, “Dessert overload?” Not that there is such a thing.

All of these desserts would look absolutely beautiful spread out on a holiday buffet table. Spread some lights, greenery and shiny ornaments all around the table and you have a gorgeous and delicious party in a flash!

What are you go-to desserts to serve over the Holidays? Do you have any “Desserts With Friends” party ideas? I’d love to hear them!

Remember to check out Duncan Hines’ website to find some great recipes for your holiday get-together! I was selected for this sponsorship by the Clever Girls Collective.

All opinions are my own. As always!

Chocolate Covered Brownies…On A Stick!

I saw this idea in a magazine a long time ago and categorized it in my brain to do for a fun treat to send to school on the boys’ birthdays. I made them for Chase’s birthday celebration with his class last month. The kids were SO excited. They were amazed. It’s just a brownie, but put it on a stick with sprinkles and magic happens!
It’s pretty easy to do:
Make a pan of brownies.
Let cool.
Cut into squares.
Stick a popsicle stick into the brownie.
Dip into melted white chocolate.
Cover with sprinkles.
Let dry on wax paper.


I did rush the process and tried to use the brownies before they were completely cooled. Don’t do that. They just crumbled and fell apart. So I ran to the store and bought some premade brownies to use. Next time I’ll know to make the brownies a day ahead and maybe even slightly freeze them so they don’t fall apart.

Such a fun treat!

Linked to:

Recipe: Snickers Salad

 When you read the ingredients you are going to think, WHAT?! But I am telling you this is the best “salad” you’ll ever eat!

Snickers Salad

4 Snickers candy bars, chopped
1 tub cool whip
3-4 medium sized granny smith apples, diced (and spritzed with lemon juice to keep from turning brown)

Mix all ingredients together in a large bowl.  Chill before serving.

Done! How easy is that?! A great dessert for your next picnic!

Sprinkle some extra apples and snickers on top for a pretty garnish!


This post linked to:
Beauty and Bedlam’s Tasty Tuesday
A Southern Fairytale’s Mouthwatering Monday

Happy Birthday To Me! Banana Cupcakes with Chocolate Ganache Frosting

Today is my birthday!

So obviously I needed to post a cupcake recipe. But, also, I don’t know if you know this rule, I don’t cook on my birthday. I also don’t take the time to type out a really long recipe to share on my blog. So here is the “it’s my birthday and I’m being lazy and just giving you links to the original recipes that I found when googling” post.

You’re welcome!

Banana Cupcakes with Chocolate Ganache Frosting

Banana Cupcakes
I found this recipe at Schweet ‘N Savory and it is just perfect. I didn’t change it a bit. Which is rare for me. It is light and spongy like a cupcake, not at all like a banana bread or muffin. And I used bananas that were just past ripened so they weren’t brown and the cupcake was a delightful shade of yellow.

Chocolate Ganache Frosting
I got this recipe from the queen mother herself, Martha Stewart.  I figured if anyone knew how to make a delightful ganache, it would be her. I was so right.  I followed the directions and then refrigerated it so it would be firm enough to frost with my cake decorator thingy. Actually, I stuck it in the freezer for a bit because it was taking too long (and I wanted a cupcake for crying out loud) and the texture still turned out creamy and smooth.

There you have it! Two delicious recipes put together for one amazing cupcake!

Happy Birthday!!

Recipe: Lemon Cheesecake with Fresh Fruit

This recipe? YUM. Completely indulgent, save it for a get-together where you can serve it to lots of people so you don’t have to bring leftovers home.  Because trust me, you will eat it all after everyone goes to bed. Just sayin’.

Lemon Cheesecake with Fresh Fruit

2 cups graham cracker crumbs
3 tbs sugar
6 tbs melted butter

4 packages  (8 oz. each) cream cheese, softened
1/2 cup sugar
2 Tbsp.  flour
1 cup sour cream
1 pkg.  (3.4 oz).lemon flavor instant pudding
4 eggs
2 cups whip cream
Fresh fruit: I like to use blueberries, sliced strawberries and sliced peeled kiwis 
Mix together graham crumbs, butter and sugar.  Now, you can use the graham crumbs from the box like I started out….

 Then realize that you don’t have quite enough so you rustle up a random package of graham crackers from the pantry.  Crush them inside the now empty pre-crushed crumbs bag with the edge of an ice cream scoop.

Realize that it’s not working and use a rolling pin thingy.

Decide, “screw it” (excuse my language, I was very frustrated) and just use the mini food chopper to properly crush the graham crackers.

OR, just make sure you have enough of the pre-crushed ones on hand.  Whatever.


Line a 9×13 pan with foil, making sure to leave some hanging over the edges.

Press crust in pan and bake in preheated oven at 350 degrees for about 5 minutes.

Beat the cream cheese on low until nice and smooth…low and slow is the name of the game with cheesecake, folks!  Add in sugar, dry pudding mix and sour cream, one at a time and beat until smooth again.

Add in eggs, one at a time until well blended.  I like to crack the eggs one at a time into a measuring cup.  Digging egg shells out of cheesecake batter is not easy…or fun.  Don’t be a baking snob, don’t crack the eggs into the mixing bowl!

Pour over crust.

Bake 30-40 minutes or until center is almost set (which means jiggly, but not “wet”).

 Cool completely. Refrigerate at least 4 hours.

When ready to serve:  Use foil handles to lift cheesecake from pan and place on a platter.

Remove cheesecake from foil to tray.  Spread with whip cream.  Top with fruit.

Try not to be a perfectionist about the fruit or your brothers will make fun of you.


This post is linked to:
Homemaker Monday
A Southern Fairytale
Beauty and Bedlam
Slightly Indulgent Tuesdays
Tempt My Tummy Tuesdays
Check them out for more recipes!

Oh yes, and I got the original recipe here but, of course, I changed it.

Snickers Cheesecake Recipe

Oh yes, the one you have all been waiting for!  I won’t make you wait any longer, let’s get right to it!

Snickers Cheesecake

First of all, you are going to need a Spring-form pan.  You will see from the pictures that mine has been very well used.  I’m wanting one like this, maybe the cheesecake fairy will bring me one?  You can get a more affordable one like this if you are just starting out in your cheesecake making.  If you do not have a spring-form pan and can’t wait until your new one that you just ordered using my affiliate link so I can make some money, never fear!  Ahem.  Just line a 13×9 baking dish with foil, making sure to let the foil hang over the edges.  Spray the foil with a non-stick spray then follow the recipe below.  Then to serve the cheesecake just grab the corners of the extra foil and lift it right out of the pan. Look at you being inventive and adaptive in the kitchen!

Preheat oven to 350 degrees.

20 chocolate graham crackers
4 tbs butter, melted
1/4 cup sugar
2 tbs water if needed

Crush or puree crackers until fine, add all other ingredients and mix together.  Add water if needed (if it’s too dry and won’t pat down).  Pat down into a spring-form pan.  Bake 6-7 minutes. Cool.

 I forgot the chocolate graham crackers, so I had to use regular, which is why they look, you know, regular colored.

Cheesecake Filling:
3 (8 ounce) softened cream cheese packages (you can soften the cream cheese by microwaving it in small intervals until nice and soft, but don’t cook it!)
1 cup (8 ounces) sour cream
1 cup sugar
2 eggs
20 mini or 3 King Size Snickers candy bars

Beat cream cheese on low until smooth.  The key to a smooth cheesecake is to beat the filling nice and slow.  If you beat it fast, too much air gets into the batter and it will not be smooth, it may also crack.

 Don’t worry if you don’t have a fancy schmancy mixer like this. I just got mine last year!  
A hand mixer will work just fine!  Also, that is regular sugar there, it just looks brown because it’s organic.

Add sugar, then the sour cream. Beat until smooth.  Add eggs one at a time and beat until smooth and creamy.

 TIP: I’m a pretty experienced baker but I still like to crack my eggs into a small bowl instead of directly into the mixing bowl.  There is nothing worse than trying to fish a stray egg shell out of a bowl of cream cheese!

At this point, I like to get out my spatula and scrape the bottom of the bowl.  You don’t want any chunks in your cheesecake!  If you find some chunks around the edges or at the bottom of the bowl, beat again until smooth.

Chop up the Snickers candy bars, trying as hard as you can not to do the ol’ one for the cheesecake two in my mouth game.


Fold in Snickers, leaving a handful aside to top the cheesecake with.

 Pour into cooled pan.  Bake for about 45 minutes or until the center is still a bit jiggly but the rest of the cheesecake is firm.  Cool and refrigerate.

 See? I hurried through the mixing stage and beat it too fast and my cheesecake cracked!

Ganache Topping:
2 cups semi-sweet chocolate chips
2 tbs butter
1/3 cup heavy whipping cream

Slowly melt all ingredients together while stirring until smooth.

Pour over cooled cheesecake.  Sprinkle with extra chopped Snickers pieces.  Let cool.

Undo the pan (or pull out with the foil if not using a spring-form pan) and look at all the pretty layers.  Pat yourself on the back!

Now to the good part.  To serve, drizzle with caramel and whip cream.

 Wipe the drool of your chin and enjoy!

Heavenly Popcorn

This recipe has been floating around our family and always shows up at get-togethers.  If you haven’t already read my Disclosure you should read that first and then come back to finish reading this recipe!

OK, now that you know of my love for junk food and understand that I will post some yummy not-so-good-for-you recipes here and there, let’s get on to the recipe.

Heavenly Popcorn

3 bags of popcorn
24 ounces white chocolate or white bark
Misc yummy additions – mine include peanuts, toffee bits and M&Ms

Pop popcorn and cool.  Be sure to pick out any unpopped kernels.  Biting into one of those as you shove it down your mouth eat lady-like bites can break a tooth!

Melt white chocolate, stirring frequently. 

Coat popcorn with white chocolate until evenly covered.

Mix in yummy additions.  Lay wax paper down and spread out your delicious concoction onto it.  Let cool and harden.
This is perfectly acceptable, expected even.

Once hardened, break up into bite sized pieces and enjoy!