Puppy Chow (also known as Muddy Buddies)

Every week I try to have some sort of snack item in the apartment. Mostly for me because I crave foods all too often and running to the store 20x a week isn’t practical, ya know? So this week while I was scrolling through, “Easy Cookies” on Pinterest I came across Puppy Chow. I had forgotten all about this chocolate-peanut butter-powdered sugary-chex mix goodness.

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There’s a lot of Puppy Chow Recipes floating around the internet these days. I found one that barely covered the Chex cereal. It was basically the cereal with a dusting of mixture. Not really my cup of tea. I just wanted the classic Puppy Chow that has tons of chocolate, peanut butter and powdered sugar.

It had been three years since I’ve had Puppy Chow. That’s just not okay. This needed to be fixed pronto. Luckily, we were going on our weekly grocery shopping run soon.

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I found what I was looking for over at Show Me The Yummy.

Puppy Chow Recipe:

  • 1 box Rice Chex (12.8oz)
  • 1 bag chocolate chips (I used milk chocolate)
  • 1/2 cup butter (1 stick)
  • 3/4 Cup peanut butter (or an overflowing 3/4 cup..)
  • 1 1/4 tsp vanilla extract
  • 4 1/2-5 cups powdered sugar

Directions:

  1. Pour the Chex into a very large bowl.
  2. Melt the butter, peanut butter and chocolate together in the microwave. Start with 60 seconds and then stir. If the chocolate isn’t fully melted yet continue microwaving in 30 second intervals, stirring well in between until chocolate is melted.
  3. Add the vanilla to the chocolate mixture.
  4. Pour the chocolate mix over the Chex. There’s multiple ways that you can stir it in. (stirring with a spatula, mixing in a clean garbage bag are some) I have fun memories of making Puppy Chow as a kid and mixing it with my hands. So, that’s how I do it and how I’ll teach our kiddos to do it.
  5. Lastly, pour in the powdered sugar. I didn’t even measure. Instead, I just kept pouring a bit in at a time and mixing it until I had the amount of powdered sugar I wanted. (which I must admit was a lot. I really like powdered sugar.)

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There you have it, the classic Puppy Chow recipe! Or Muddy Buddies. Whatever you call it, it’s delicious. And really hard to set down once you take a piece.

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Mrs.Hess, out.

The Silk Grasshopper & French Silk Pie

Happy 2016 Snowstorm!

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As two Minnesotans now living in Maryland, we’re pretty excited about this storm. What’s even better is that we’re getting a ton of snow without the bitter cold temperatures. That’s a win. As long as everyone stays safe, this is one exciting storm!

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Alright, onto these two recipes. They have the same base, so this recipe is a 2 for 1 deal! I found the recipe for the French Silk Pies over at The Pioneer Woman. I doubled it, which ended up making a lot of pie filling. It ended up being  a bit runnier than I wanted it to be, so the recipe I’ll be providing is altered to make it more double-recipe-friendly. 

French Silk Pie Recipe:

  • 8 oz Unsweetened Baking Chocolate, still creamy, but cooled
  • 2 cups butter, room temperature
  • 2 1/2 cups sugar
  • 2 tsp vanilla extract
  • 4 whole medium eggs, fridge temperature
  • 1/4 cup heavy cream, fridge temperature
  • 2 Pie shells, either homemade or store bought (I was in a rush, so I used store bought)
  • Bonus: A package of Grasshopper cookies.

Whipped Cream

  • 1 (8 oz) cream cheese, room temperature
  • 1/2 cup sugar
  • 2 cups heavy cream, cold
  • 1 tsp vanilla
  1. Melt the baking chocolate either over a double broiler, or in the microwave according to packaging instructions. Cool, but make sure that it hasn’t started to harden. I found that it cooled off pretty quickly, within a couple of minutes.
  2. Starting with the batter attachment, In a mixing bowl beat the room temp. butter and sugar until nice and fluffy. (1-2 min.)
  3. When the chocolate is cooled, add it into the butter and sugar mixture. Then add the 2 tsp of vanilla extract.
  4. Switch the mixer attachment to the whisk. Then turn the mixer to a medium speed. Add 1 cold egg at a time, making sure to leave 5 minutes apart between each egg. This is really important! The cold egg helps smooth out the sugar and makes the pie nice and smooth. (note that the mixture will remain grainy for a while, but don’t stress! It will become smooth.)
  5. After all the eggs are in slowly add in the heavy cream. Mix on high to add a firm texture to the mix.
  6. Pour into a pie crust. I used Keebler chocolate and regular graham cracker shells. I actually had enough mixture for three pies, but only two crusts. (bonus recipe below)
  7. Set pies to set in the fridge for at least 2 hours before decorating.

For the Whipped Cream mix together the cream cheese and sugar. Next, add the vanilla in. Then set the bowl and whisk attachment into the fridge for a couple minutes. Lastly, slowly pour in the heavy cream while on medium, scrape down the sides and then mix on high until it peaks.

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Bonus recipe time! So I had two pie crusts and enough filling for three. What was I to do? There was no I was going to waste any of the filling. So I went over to the pantry and found a bag of Grasshopper cookies. 

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So I whipped up the Whipped Cream (corny baker puns, anyone?), crushed half a package of Grasshopper cookies and mixed it all together in a Corningware dish. It was SO good. I now happily call this creation The Silk Grasshopper. We brought it, along with one of the French Silk Pies, to a Board Game party on MLK day.  It’s always  awesome to get a second dessert that was effortless to make out of one recipe. So when you’re getting ready to make French Silk Pie I would highly suggest having Grasshopper cookies on hand. Plus they were both a huge hit! (Quick note that I only used some of the Whipped Cream in this. Make sure to save enough to decorate the pies with.)

Onto decorating the French Silk Pies! I chose to pipe the whipped cream onto the pies, but you can decorate it anyway that you wish. I’ve become very fond of making chocolate curls. They’re effortless, yet look so fancy. 

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There’s a lot of ways to make chocolate curls, but I’ve found that the easiest way is to put the chocolate bar on a microwave safe plate and heat it just enough to soften it up slightly. (5-30 sec.) Then flip the chocolate bar over, take a vegetable peeler and start curling. It takes a bit of practice, but after getting the feeling of it they become easier to do and prettier. Also, let the curl sit for a couple of seconds before moving it. This will help make the curl more stable so it won’t crack when touched.

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So there we have it, a recipe that makes 2 French Silk Pies & The Silk Grasshopper. Two absolutely delicious desserts with just one base recipe! I’d consider that a dessert win.

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Stay safe out there folks! For us, being snowed in gives us a much needed time of relaxing inside, getting some projects done and to just enjoy the snow as it peacefully comes down. Oh, and make sure to set a couple bowls out to collect snow for some Snow Ice cream!

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Mrs.Hess, out.

 

 

 

 

Chocolate Chip Cookie Dough Truffles

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Chocolate Chip Cookie Dough Truffles. Pinterest made me believe that they would be easy to make, but they ended up being quite the labor of love. I decided to double the recipe, which made 112 truffles! So, maybe it was my ambition that made them take longer than anticipated.

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I used this recipe for the truffles. I saw a lot of recipes that used condensed milk, but I didn’t have any on hand so I went for a recipe that called for water instead. This caused the texture to change quite a bit if they were left out of the fridge for too long. Personally, I prefer a creamy truffle so this was a problem for me. However, they did hold a classic truffle texture if they were eaten right of the fridge or freezer.

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I forgot to take a picture of the inside during the food shoot. Forgive me for the poor quality photo, but they were tasty! I have a bag in the freezer with the “oopsie” ones. They’re the perfect size to satisfy a sweet tooth craving.

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Well that’s it for now. Hope everyone is enjoying the rest of their summers!

Mrs.Hess, out.

Peanut Butter Cookies Drizzled with Chocolate & Peanut Butter

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How do you make a simple Peanut Butter Cookie better with little effort?

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By melting some chocolate and peanut butter and drizzling it over them. Really, it’s that simple and oh so creamy and delicious.

Let’s get right to the recipe:

Oven Temperature 350 degrees.

1/2 cup unsalted butter, room temperature.

1 cup peanut butter

3/4 cup sugar

1/2 cup dark brown sugar

1 egg

2 tsp vanilla

1 1/4 cup flour

1/2 tsp baking powder

1/4 tsp salt

For Drizzles:

1/2 cup peanut butter

1/2 bar milk or dark chocolate

First, cream the butter and peanut butter together until creamy. Then mix in the sugars until the mixture turns fluffy, about 1-2 minutes. Add the egg, milk and vanilla and mix well.

Second, mix the flour, baking powder and salt in a medium bowl and then add it to the mixture until blended, making sure to not over beat it.

Third, roll into 1 tsp balls and then roll them into sugar. Place them on a cookie sheet and bake for 10-12 minutes. Pull them out when they just begin to turn color on the edges. They continue to cook on the cooling rack, so make sure to move them onto the cooling rack not later than 1 minute after removing them from the oven.

As the cookies are cooling start to melt the chocolate and then use another pot to melt the peanut butter. I use the double broiler method.

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Pour each of them into separate bags and clip a tiny corner off.

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And then just drizzle away, starting with the chocolate first.

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Within 1-1.5 hours you can have a couple dozen of these delicious and beautiful cookies ready to take to a Potluck or BBQ.I hope that you, your friends and family enjoy them!

Mrs.Hess, out.

Chocolate Lace Caramel Cheesecake: My journey in the kitchen.

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Oh, the beautiful chocolate lace wrap. It’s intricate, stunning and my new favorite technique. For this post I want to take a look back to where I started to where I am now in regards to my journey in the kitchen.

 

 

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You’re looking at the very first thing that I ever baked, which was made seven months ago. (Please take note of the pie dish that I turned upside down to act as a cake stand…)

I’m just blown away at how a passion that’s being fired by dedication, a desire to learn and simply having a blast in the kitchen can turn into this so quickly: 

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I take a certain pride in the fact that for now I am a self-taught baker. In August that’s going to change, but I’m excited to learn things from talented chefs/instructors. A whole new baking world is going to be unfolding for me in just a couple of months and I just cannot wait!

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Not only is baking my passion, but I also love the idea of being a Pastry Chef. From having ripped arms from all of the hard work to being known as the little baker who zooms around the kitchen all day. One day people will ask my children what their mother does and they’ll have an awesome response of, “Oh, my mom’s a Pastry Chef. It’s no big deal.”  Yeah. I’m going to be a Pastry Chef. AND IT IS A BIG EXCITING DEAL. Okay, I’ll calm down now. 

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I also want to say thank you for all of the support, likes, comments and to my Facebook and Instagram friends for putting up with my constant food related posts. You all are the best.

I really want to end by saying that if you’re passionate about something just do it! The joy of doing something that you love to do is a beautiful and wonderful way to live life. Your passion may take a lot of work, some people may not support you and you may put forth a lot of money before you actually make any. But trust me when I say that it is so worth it… And I’m just beginning.

Mrs.Hess, out.

 

 

Mini Chocolate Chip Cookies

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These Mini Chocolate Chip Cookies are part one to a cupcake that I’ll be baking tomorrow and then decorating on Sunday for a Bible Study. 

Since I plan on putting them on the cupcake as decoration I had to make them mini. I found a great recipe on this lovely blog. I made one without any chocolate chips in it so I could taste test it. (Oh, how I wish I could eat chocolate!) It had a wonderful texture and tasted great. (They would have tasted wonderful with a bite of chocolate chips. Sigh.)

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Stay tuned to see the end result… It may have something to do with zebras, cupcakes and cookie dough. Okay, it has everything to do with all of those. A Chocolate Chip Cookie Dough Zebra Cupcake! I’ll be posting it on Monday.

Until then have a great weekend and God Bless!

Mrs.Hess, out.

When a child is forced into a brothel her name is typically replaced by a number, further stripping her of her humanity. To find out how you could help visit Agape Int’l Missions.

 

The Fudge Brownie and Cookie Dough Cake

I should probably wait until Christmas is over to share this cake, but I was going through some pictures and came across it. One thing about me is that I am not good at waiting. In fact, I already gave Sam one of his Christmas presents. I even made my Christmas goodies too early and now they’re taking up my freezer space. Waiting is just not my strong suit so here it is in all of it’s glory… The Fudge Brownie and Cookie Dough Cake.

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Let me begin by saying that this recipe is not my own. You should head over to this lovely blog if you’re interested in making it.

So here’s a quick story about this cake. This summer I was working the worst job that I’ve ever had. One day I had enough and quit on the spot, which is something I normally would never go and do. Then I became a housewife and had nothing to do. So one day while on Pinterest I was looking at cakes and decided that I was going to teach myself how to make and decorate them. When I saw this my love for chocolate and new desire to make cakes sealed the deal. I was going to make this cake. 

(Of course this was before I realized that chocolate was a migraine trigger for me so I just let the Chocolate Ganache run down the cake. Let me tell you, the Chocolate Chip Cookie Dough was so delicious.)

It was such a great decision because after I made and ate it I realized that I could actually do this cake thing. If it wasn’t for this cake I probably never would have gotten serious about baking. It also would have taken me a longer time to pin-point chocolate as a trigger for me. So thank you, Steph for making this cake and sharing your recipe with others. It sure is a beaut. 

Mrs.Hess, out.