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.


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.


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


  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.)


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.


Mrs.Hess, out.

The Silk Grasshopper & French Silk Pie

Happy 2016 Snowstorm!


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!


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.


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. 


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. 


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.



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.


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!


Mrs.Hess, out.





Chocolate Chip Cookie Dough Truffles


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.


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.


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.


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

Mrs.Hess, out.

Strawberry Rhubarb Crumble Pie


This Strawberry Rhubarb Crumble Pie from Joanne over at Eats Well With Others is so stinkin’ good.

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Tomorrow we’re going to a church picnic, which is what I made this pie for. However, I knew that I couldn’t wait until then to dig into it.


So I made a small pie for Sam and I. It was a very very smart decision.  I had a bite of it about ten minutes ago and the tangy sweetness that’s looming on my taste buds is begging me to go back for more. I really wish I hadn’t told Sam that he could finish that piece..


My wonderful mother-in-law sent us 5.5 lbs of Rhubarb from her garden a week ago. Rhubarb is a pretty special vegetable in the Hess family and it sort of feels like she passed on the Hess Rhubarb Baton when she sent it to us. I absolutely love how food can bring people together by memories and traditions.


On that thought, this pie is just full of hand picked love. About a month ago Sam and I went Strawberry picking for the first time together and it was so much fun.



Anywho, what ever you have planned this summer make sure to pencil in making this Strawberry Rhubarb Crumble Pie. I definitely plan on making this a summer tradition for us.

Oh! A couple Sunday’s ago we came across a little Farmer’s Stand and Sam picked me up a bouquet of my favorite flowers. I love my husband!


Mrs.Hess, out.

Strawberry Pie


Summertime means juicy strawberries.  Juicy strawberries means delicious desserts. Which all equals into making me one happy camper. Why not make your summer a little bit better by digging into a delicious Strawberry Pie?


But before you can dig into it you have to make it. Which is okay because this recipe is super simple and only requires a few ingredients.

I got this recipe from Taste From Home, but my laptop isn’t hyperlink friendly. If you wish to visit the original page here it is: http://www.tasteofhome.com/recipes/easy-fresh-strawberry-pie


1 unbaked pastry shell

3/4 cup sugar

2 tbsp corn starch

1 cup water

1 Package (3 oz) strawberry jello

4 cups fresh strawberries, sliced

Whipped Cream:

1 cream cheese

1/2 cup sugar

2 cups heavy cream

1 tsp vanilla

First make your pie crust. I’m in the process of learning how to make it homemade so I just used the Pillsbury ready to roll out crusts.

Then in a saucepan combine sugar, cornstarch and water until smooth. Bring it to a boil. Continue to cook and stir until it thickens, about 2 minutes. Remove from heat and stir in gelatin until it dissolves. Refrigerate for 15-20 minutes.

Meanwhile arrange the strawberries in the crust. Once the mixture has set pour it over the berries.


Now it’s time to make my favorite Whipped Cream. Starting with the paddle attachment cream together the cream cheese, sugar and vanilla. Then switch to the frosting attachment and slowly start adding the heavy cream. Set it on medium speed and then walk away for about ten minutes. Pipe the pie however you want to. I used the star tip and a circle tip.

The last step is the hardest… Putting it back into the fridge for 2 hours.


The Whipped Cream wrapped around the Strawberries delicately, enhancing their juicy and sweet nature. I hope that you enjoy this Strawberry Pie as much as my husband and I did.

So May 18th was our one year anniversary. Sam semi-surprised me with an ocean front hotel room at Virginia Beach. We had such a wonderful weekend enjoying each other’s company and the ocean. We even got stopped by someone who asked us if we were enjoying our honeymoon… So we must be doing something right!



I’m also going back to college for my AA  in Baking and Pastry Arts.  I am so excited for this opportunity to learn more and to work towards becoming a Pastry Chef. Lastly, I’ve booked my very first order and will be delivering it this week! There is just too much excitement and God keeps on pouring the blessings on me.

That’s all for now.

Mrs.Hess, out.


New York Style Caramel Cheesecake


Let me introduce you to this New York Style Cheesecake that’s covered in homemade caramel sauce and pipped with a rich and creamy homemade whipped cream. 


I know, I’ve already shared a caramel cheesecake. Want to know a secret? This is the same exact recipe. I just made it more glorious and delectable by surrounding it in rosettes. (Or, my best attempt at them. Making them with whipped cream was a challenge.) 


While I was in the middle of photo shooting this I heard news that a tornado was coming our way from a nearby town moving at 60 mph. Nothing touched down, but I did get to watch clouds turn in on themselves right above our apartment. It was so beautiful and terrifying. As I stood there in awe of our big and glorious God I realized that maybe I should go back inside. 


From snow to tornadoes, I hope that you are safe wherever you live. This winter is a crazy one. 

I also wanted to share some photo’s with you all from our new life here in Maryland. I am always itching to explore new places so when we bought our new car on Valentine’s Day we took a random trip out to the Southern most tip of Maryland.


Where we got to watch the sunset over the Potomac River and the moon rise over Chesapeake Bay at the same time. Talk about romantic.


We also have a new kitchen that I’m psyched about. So here’s a picture of our old one:


Note the fact that we had to stack our pots and pans on top of our stove for lack of storage space.


Here’s our new kitchen before we painted it.


And here’s the after shot. One slab of counter top here is more space than I had to work on in our old kitchen. Oh, we also have a dish washer. I have never had one before so I’m just kitchen happy right now. =) 

Mrs.Hess, out. 

“A hundred people or so get killed in a political conflict and the world media goes nuts. 58,000 people were bought and sold JUST TODAY around the world and the media is silent.” -Aaron Jurrens. Here is a list of 21 ways that you can get involved to help put an end to human trafficking. 




Chocolate Chip Cookie Dough Cupcakes


Hands down that the best part of these cupcakes are the frosting. I could eat it alone and not regret a thing. If you’re looking for a frosting to impress people look no further than Steph’s at Raspeberri Cupcake’s. I swear, all of your friends and family will rave about your baking skills to everyone that they know if you make this butter cream. (Did I mention that it takes 15 minutes to make? It’s true!)

Sometimes when I make a mistake it turns out okay. For instance, while making the cupcakes I wanted to try and do a tutorial on how to make zebra cupcakes for you guys, but the chocolate in this recipe turned out to be a fudge so it was too dense and didn’t turn out the way I intended for it to. Regardless, it still looked and tasted great. Here is the recipe that I used. You can pretty much make whatever batter that you want, but I would suggest keeping it a marbled mix because it compliments the Chocolate Chip Cookie Dough Butter Cream perfectly.

Then I topped it off with half of a Chocolate Chip Cookie that I made earlier in the week. You can find that recipe here. Lastly, I dusted them with some Cocoa Powder. 



I even tried to make my very first rose. Turned out not too shabby, if I do say so myself!



There you have it, the delicious Chocolate Chip Cookie Dough Cupcakes. Sam and I are leaving Thief River Falls on Friday and then spending some time visiting family and friends around Minnesota before we start making our way to Maryland on the 29th. So soon I’ll be communicating through my Droid instead of by a laptop. I’m really excited for this new adventure and to start setting up an actual area to photograph my food! =)

Another thing is that I’m 22 likes away from 100 on my Facebook page! It’s been a blast learning about social media and meeting other bakers. If you have a Facebook page come and find me at DFS and leave me a message letting me know that you found me via WordPress.  If you could also share my page with your friends and family I would truly appreciate it. Thank you!

Mrs.Hess, out.

The National Human Trafficking Hotline receives more calls from Texas than any other state in the US. 15 percent of those calls are from the Dallas- Fort Worth area. To find out how you could help visit Agape Int’l Missions.