Cheese Curd In Paradise

Chocolate

Oreo Fudge Ice Cream Pie

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Oreo Fudge Ice Cream Pie has creamy vanilla ice cream mixed with crushed Oreo and a layer of rich fudge. Topped with more Oreo, whipped cream, and chocolate sprinkles and an delicious chocolaty dessert.

oreo pie in the pie pan

I have a treat for you today! Like a REAL treat. A prep in 10 minutes treat. A treat with oreos and fudge. Today happens to be National Ice Cream Pie Day, and I just can’t turn away from celebrating!

This pie is so simple to put together and the flavors are delicious. I use a pre-made Oreo crust to make things simple and quick, rich and thick jarred fudge topping, mounds of creamy vanilla ice cream, and as many Oreos as I can cram in! In my opinion, the best part of this pie is the ooey gooey layer of fudge on the bottom- it makes the pie so chocolaty and rich.

I know I said that I was on the back to school wagon, and I know you are thinking- ice cream pie = summer. This pie is perfect to cool down during the dog days of summer. However, this pie is great to make in advance and pull from the freezer to celebrate a successful first day of school! I know that I love to create food transitions with my kids- we just enjoyed corn dogs at the fair since the fair is in town, and we love to get our “fair eats” on! We also enjoyed cheese curds (duh, Wisconsin!), and cheese fries- so delicious. My other fair food tradition is a big cup of the fresh lemonade. I missed the giant pickles, but I think we are going to head back today for a bit and I will go pickle hunting.

oreo pie in the pie pan

I am not alone in my ice cream pie love- check out these awesome recipe from a few of my blogging friends!

Ice Cream Pie Day


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oreo pie in the pie pan

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oreo pie in the pie pan

What do you need to make Oreo Fudge Ice Cream Pie?

  • Oreo pie crust
  • Oreo cookies
  • Vanilla ice cream
  • Jarred hot fudge
  • Whipped cream
  • Sprinkles

Frequently Asked Questions

Can I use cookies and cream ice cream?

Sure! Just cut the amount of crushed Oreo in half.

How can I store the pie?

Simple cover and store in the freezer.

Where can I find an Oreo pie crust?

I find mine at my local grocery store, but they are sold at other large retainers as well.

Can I add other mix-in to my ice cream filling?

Oh yes! I love to add mini chocolate chips or m&ms!

How long does it take for my pie to set in the freezer?

I recommend about 4-5 hours.

oreo pie in the pie pan
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Oreo Fudge Ice Cream Pie

Course Dessert
Cuisine American
Keyword chocolate, Pie
Prep Time 15 minutes
Freezer Time 5 hours
Servings 8 people

Ingredients

  • 1 1/2 qt vanilla ice cream
  • 20 Oreo, crushed
  • 8 in Oreo pie crust
  • 2/3 cup jarred fudge
  • Whipped cream and chocolate sprinkles, for topping
US Customary – Metric

Instructions

  1. Let the ice cream sit on the counter to soften for about 10 minutes.

  2. Stir 1/2 the amount of crushed Oreo into the ice cream. Stir the cookies into the ice cream. Place remaining Oreo in a bag or bowl, and set aside to use later for topping.

  3. In the pie crust, spread an even layer of the fudge in the bottom of the crust.

  4. Next, spread the ice cream into the pie crust and smooth the top. Place in the freezer and freeze for 4-5 hours.

  5. Remove pie from freezer and top with remaining cookies. Pipe whipped cream along the edge and sprinkle with chocolate sprinkles. Serve. Store pie, covered, in the freeze.

pie on a plate

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Puppy Chow Recipe {Muddy Buddies}

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Puppy Chow or Muddy Buddies is my favorite childhood treat to make for a party, day at the beach, or a late night snack. Crispy crunchy cereal, rich chocolate and peanut butter, and a powdered sugar coating make this a #1 request in our house!

puppy chow in a bowl

If you haven’t tried Puppy Chow (or Muddy Buddies or Monkey Munch…there are lots of different names for this sweet treat!) you are probably wondering:

What is it???

Puppy Chow is a delightful no-bake treat made using:

chex cereal: corn and rice varieties work best

peanut butter: I recommend a creamy peanut butter that is not too granular.

chocolate: I recommend using semi- sweet chocolate chips!

butter: I typically use salted because I have more that on hand, bu unsalted works fine as well.

vanilla: I like to use pure vanilla– not imitation.

and powdered sugar: The delicious coating all around the snack!

The peanut butter, chocolate, butter, and vanilla are melted together and mixed with the cereal. Then, the fun part, everything is gently shaken together in a bag with powdered sugar to make a delicious, and slightly messy, treat!

puppy chow in a bowl

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puppy chow in a bowl

Puppy Chow was always a been a holiday staple where I live. It is on the tables for snacks at Christmas, Thanksgiving, and most potlucks. It is also really popular as a children’s snack, and made as a snack for kids sporting and club events. I love to make this and store it in a big gallon bag to bring to events and friend’s houses.

There is more awareness of sensitivities and allergies to nut products in schools, but I have heard that substituting sunflower butter can make to treat a nice snack for everyone to enjoy and yields a similar result since the consistency of sunbutter and peanut butter is very close. However, I am not a professional that works with food allergies so please make a choice to use what is best for your family.

Check out a few other tasty cereal snacks from a few friends:

Oreo Funfetti Rice Krispie Treats from The Crumby Kitchen

Ranch Nuts ‘n’ Bolts from Dish ‘n’ The Kitchen

Banana Bread Snack Mix from Finding Zest

puppy chow in a bowl

Frequently Asked Questions

I don’t like semi sweet chocolate- any alternatives?

Yes! Milk chocolate chips work well-as do peanut butter chips if you like a little extra!

Can I use a different type of cereal?

Hmmm…. my best answer is it depends on the type. I have tested with most chex and crispix. I have found that crispx works pretty well, but is not as sturdy as chex. If you have a specific question click “contact me” and I will do my best to help you.

How to I store puppy chow?

When the puppy chow is dry, put it in an airtight container, and store on the counter for up to 2 weeks. If you live in an area that has high heat and humidity you may want to keep it in the fridge to prolong the shelf life.

Is there a way to sub out the butter?

Yes! I add an additional 1/4 cup of peanut butter when omitting the butter.

puppy chow in a bowl

Here are a few handy products to get you started on your Puppy Chow!

Jumbo Sealable Bags

Microwavable Mixing Bowls

Chocolate Chips- Yum!

Airtight Container Storage

puppy chow in a bowl

Check out more no-bake treats for summer!

“Fried” Ice Cream Cake

Creamy Lemon Cheesecake Parfaits

Caramel Apple Dip

Strawberry Margarita Popsicles

puppy chow in a bowl
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puppy chow in a bowl

Puppy Chow {Muddy Buddies}

Prep Time 5 minutes
Cook Time 2 minutes
Cooling Time 4 minutes
Servings 16 people

Ingredients

  • 12 oz box chex cereal (I typically prefer rice)
  • 12 oz bag semi-sweet chocolate chips
  • 3/4 cup creamy peanut butter
  • 1/3 cup unsalted butter
  • 1 tsp vanilla extract
  • 4 1/2 cups powdered sugar
US Customary – Metric

Instructions

  1. Place the chex into a large sealable bag so it is ready for the chocolate, set aside.

  2. Place chocolate, peanut butter, and butter into a large microwave safe bowl. Microwave for 45 seconds and stir. Microwave for 20 second intervals until the chocolate is smooth. Add the vanilla and stir. Allow the chocolate a minute to slightly cool.

  3. Pour the chocolate over the chex, seal the bag, and gently shake to coat. Be very careful not to stir too vigorously because it will break the cereal. A few clumps of cereal is fine.

  4. Before adding the powdered sugar make sure that the chocolate is not too hot. If it is still pretty warm allow it a minute or two with the bag open to cool. This will help the sugar not immediately be absorbed and will give a better powdered sugar coating.

  5. Add the powdered sugar. Seal the bag and gently shake to coat.

  6. Store in an air-tight container.

puppy chow in a bowl

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Toll House Cookie Pie

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Toll House Cookie Pie is a back pocket pie that you need! All the ingredients can be kept on hand for those times you need a quick dessert- or you need a sweet treat!

slice of pie on a plate

Mother’s Day is coming up next month, and I love to make a sweet treat for my mom and sister to celebrate. This Toll House Cookie Pie is a perfect recipe to share to make the mothers in your life feel extra special. I love the simplicity of this recipe, and I almost always have all the ingredients on hand at home. The beauty of this dessert is it takes one mixing bowl, a frozen pie crust, and an oven that separate you from a warm slice of cookie with a nice scoop of cream vanilla ice cream on top. The butter in the pie allows for a nice crisp top to cover a chocolaty and gooey cookie underneath. So delicious!

slice of pie on a plate

One question I get on this pie is “can it be made without nuts”, and it absolutely can. I typically make two pies when I make this- one with nuts and one without nuts. I will say that the pie without the nuts does not rise as high, but it is just as delicious.

slice of pie on a plate

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slice of pie on a plate

Here are a few things to get you started!

Pie Server

Pie Plate

Pie Carrier

I love having different types of dessert plates and pans. I can be indecisive about how I want to serve something, and options are my friend. I also really love the pie carrier I linked above because it is so nice for transporting if you are given the dessert job for some type of gathering.

slice of pie on a plate

Need more dessert options? I got you covered!

Carrot Cake Swirl Cheesecake

Pumpkin Chocolate Chip Layer Cake

Lemony Cheesecake In a Jar

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slice of pie on a plate

Toll House Cookie Pie

Course Dessert
Cuisine American
Keyword chocolate, cookies, Dessert, Pie
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 people

Ingredients

  • 1 9-inch deep dish pie shell, thawed
  • 2 large eggs
  • 1/2 cup flour
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 1/2 sticks unsalted butter, softened
  • 1 cup semi-sweet chocolate morsels
  • 2/3 cup chopped walnuts
  • Ice Cream or Whipped Cream, for topping

Instructions

  1. Preheat oven to 325° F.

  2. Place the eggs in a large mixing bowl. Beat on high speed till foamy. Mix in the butter, flour, granulated sugar and brown sugar. With a spoon, stir in chocolate chips and nuts. Pour evenly into the pie shell.

  3. Bake for 55 to 60 minutes. To test if the pie is ready to leave the oven, insert a knife halfway to the center and it should come out clean. Remove from oven and cool. Serve warm with whipped cream or vanilla ice cream.

Recipe Notes

Adapted from NESTLÉ® TOLL HOUSE® 

slice of pie on a plate

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Grinch Rice Krispie Treats #ChristmasSweetsWeek

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This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

Today is the last day of Christmas Sweets Week. I hope that your sugary sweet desires have been met with all of the recipes and fun we have shared this week. I know I had a blast and am so thankful to our organizers and sponsors who make events and giveaways like this possible. Please take a peek at my intro post to learn more about out sponsoring companies. 

Today, I am sharing my recipe for Grinch Rice Krispie Treats. The Grinch is one of my favorite holiday figures. Currently, we have a blow-up holiday lawn decoration of the Grinch that is pulling the lights from our house, and I am pretty sure my two year old loves him more than Santa. 

rice krispie treat squares dipped in white chocolate and sprinkles

Big thank you to our sponsor  Sweets & Treats Boutique! 

Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

Sweets & Treats is giving one winner the Year of Sprinkles Box at a $150 value. It contains holiday mixes, classic sprinkles, and some of their most popular sprinkles. Check out my intro post for more information on the giveaway, and don’t forget to enter at the top of this post. 

rice krispie treat squares dipped in white chocolate and sprinkles
rice krispie treat squares dipped in white chocolate and sprinkles

These treats are so fun to put together, and they are a very easy and a very delicious dessert perfect for a holiday party- especially if there are kiddos invited! I brought these with my Sparkling Wine, Cranberry, and White Chocolate Layer Cake to a friend’s ugly sweater party and they were a hit! 

rice krispie treat squares dipped in white chocolate and sprinkles

This recipe uses peppermint marshmallows which are sold seasonally. Regular marshmallows work just fine. The peppermint marshmallows are VERY mild, and regular will be a comparable flavor. The peppermint marshmallows have swirls of light red, and that is where the treats get their pink coloring. If using regular you can certainly add a little food coloring to achieve the same color. 

Print
rice krispie treat squares dipped in white chocolate and sprinkles

Grinch Rice Krispie Treats

Course Dessert
Cuisine American
Keyword Dessert, Holiday
Prep Time 10 minutes
Cooling Time 10 minutes
Total Time 10 minutes
Servings 16 treats

Ingredients

  • 5 tbsp butter
  • 12 oz bag peppermint marshmallows
  • 7 cups rice krispie cereal
  • 12 oz white chocolate chips
  • 3-4 drops green food coloring
  • 1/3 cup Grinch sprinkles
US Customary – Metric

Instructions

  1. Place butter in a microwave safe dish and melt butter in microwave. This takes about 45 seconds.
  2. Place butter and marshmallows in a large microwave safe bowl. Stir to coat and microwave for 90 seconds. Remove from microwave and stir to ensure that the mixture is smooth.
  3. Gently stir cereal into the marshmallows until all coated and evenly mixed.

  4. Spread the rice krispie mixture into a 9×13 pan. Press the mixture into the pan. Tip: use a flat bottomed glass coated lightly with butter to press into pan and it will not stick and allow you to get a flat top. Allow the mixture to cool uncovered for about 10 minutes. Cut the treats into squares so you are able to dip. If you find the treats too sticky give them a little more time to cool and set. 

  5. In a microwave safe bowl melt the chocolate chips. Heat in 10 second intervals stirring in between each heat. The chocolate should be glossy and smooth. If it becomes chalky or gritty you will need to start a new batch. Add food coloring to archive a medium green color. 

  6. Dip 1/3 of each square into the chocolate. Tap the side of the bowl to remove excess. Place treats on wax paper and sprinkle with Grinch sprinkles. Allow chocolate to set before serving or storing in a covered container. 

Here is what is on the agenda for the last day of Christmas Sweets Week! 



#ChristmasSweetsWeek recipes:

Beverages:

Eggnog Martini from Everyday Eileen
Frozen White Hot Chocolate from Jonesin’ For Taste
Instant Pot Peppermint Hot Chocolate from The Crumby Kitchen
Salted Caramel Hot Chocolate from Rants From My Crazy Kitchen
Salted Caramel White Hot Chocolate from Who Needs A Cape?
Salted Caramel Mocha Latte from Hezzi-D’s Books and Cooks

Breakfast:

Easy Homemade Eggnog Pancakes from Love and Confections

Candies:

Christmas Coffee Fudge from For the Love of Food
Cookie Butter Bark from Seduction in the Kitchen
Eggnog Sugar Cookie Bark from 4 Sons ‘R’ Us
Grinch Rice Krispie Treats from Cheese Curd in Paradise
Homemade Fudge from Juggling Act Mama
Pecan Rum Balls from Take Two Tapas
Peppermint Marshmallow Fudge from Daily Dish Recipes
Pumpkin Honey Bun Cake from Family Around the Table

Desserts:

Eggnog Gingerbread Layer Cake from Culinary Adventures with Camilla
Gingerbread Bundt Cake with Butter Rum Glaze from Daily Dish Recipes
Gingerbread Cupcakes from A Kitchen Hoor’s Adventures
Italian Anise Biscotti from Blogghetti
Orange Meltaways from An Affair from the Heart
Snowman Christmas Cake from The Redhead Baker

a Rafflecopter giveaway
rice krispie treat squares dipped in white chocolate and sprinkles

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.


Chocolate Pumpkin Layer Cake

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I am having so much fun with #Choctoberfest! We are so lucky to have such generous sponsors and today I am highlighting our sponsor Imperial Sugar. 

For 175 years, Imperial Sugar has been a trusted name in family kitchens. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Products include granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results. For participating in Choctoberfest, I received sugar, measuring cups, and baking mats, but words, recipes, and silliness are all mine. 

I decided that I needed to make a cake for Choctoberfest, but not just any cake. I needed to make a chocolaty pumpkin layer cake. 

A Slice of cake on a white plate with the full cake in the background

I mean, how can you resist that?! I folded semi-sweet chocolate chips into my pumpkin spice cake,baked till it was just right, layered with a light chocolate buttercream, and topped with chocolate chips. This cake is absolutely delicious. Baking with pumpkin can lead to dense cakes, but that is not the case for this cake. The cake is rich, but not dense and it is full of flavor from the pumpkin spice. The buttercream uses semi-sweet chocolate chips (versus cocoa powder), powdered sugar, and a touch of milk. The frosting so light and not too sweet- the perfect topping. 

You know you want a slice of that. 

A Slice of cake on a white plate with the full cake in the background

I know layer cakes can feel intimidating, but do not let that stop you! There are a few important best practices that I can advise.  One, make sure the cake is cool before you frost. In fact, I like to make mine the night before I plan to frost because the cake is much easier to transfer and work with. Two, use buttered parchment in your cake pan because it will save you from clingy cake tops. Third, use a spreading spatula, like this one, to frost, and make sure to do a thin crumb coat before the full icing (this can also double as a scraper to smooth the sides or you could use something like this). This will keep the crumbs out of the surface icing and give you a prettier cake. Also, if something isn’t perfect, oh well- I like the look of a little texture to my frosting. The cake tastes great, and you can cover it with a little icing. If anyone complains they don’t deserve to eat cake with you anyways, right?! 

Full round cake with chocolate buttercream and topped with chocolate chips

As I said, I am so grateful of the generosity of our sponsors so I can provide you with as many tasty treats as possible! 

Full round cake with chocolate buttercream and topped with chocolate chips

My kids and husband were immediately intrigued when they came home and saw a layer cake on the table. They were very curious as to who was having a birthday and, most importantly, when we were eating, Needless to say that everyone’s chocolate sweet tooth was not left disappointed! 

Full round cake with chocolate buttercream and topped with chocolate chips

Many thanks, again, to Imperial Sugar for your support and generosity! Check out Imperial Sugar on Facebook, Pinterest, Instagram, and Twitter for more sweet adventures! A Slice of cake on a white plate with the full cake in the background

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A Slice of cake on a white plate with the full cake in the background

Pumpkin Chocolate Chip Layer Cake

Course Dessert
Cuisine American
Keyword cake, Dessert, Pumpkin
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 25 minutes
Total Time 55 minutes
Servings 10 people

Ingredients

Cake

  • 8 tbsp unsalted butter, softened, plus extra for greasing
  • 2 cups flour, plus extra for dusting
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3 eggs
  • 1 1/2 cups pumpkin puree
  • 1 cup semi-sweet chocolate chips

Chocolate Buttercream

  • 12 tbsp unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 10 oz semisweet chocolate, melted and cooled to room temperature
  • 1/2 tsp vanilla extract
  • 2 1/2 tbsp milk
US Customary - Metric

Instructions

  1. Arrange oven rack in the middle of the oven. Heat oven to 350 degrees. 

  2. Use a little butter and toweling to grease two 9-inch round cake pans. Line bottoms with parchment paper and place in the pan. Butter the paper and then flour the paper. 

  3. In a large bowl, whisk flour, pumpkin pi spice, baking soda, baking powder and salt together. Set aside. 

  4. Using an stand or electric mixer, cream 8 tablespoons butter and granulated sugar together until fluffy.  Beat in eggs one at a time. Next, stir in pumpkin purée. Stir in flour mixture about half a cup at a time until smooth. Gently fold in chocolate chips.

  5. Divide batter into the cake pans and bake for about 35 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans for 10 minutes, run a knife around edges, place upside down onto racks or counter, and peel off paper. Let cakes cool completely.

  6. While cakes cool, mix 12 tablespoons butter and confectioners' sugar together with a stand r electric mixer. Mix in chocolate and vanilla extract and beat until smooth. Add milk by the tablespoon, blending well after each addition, until it reaches spreading consistency. If you need to use more milk please add slowly. 

  7. Place one cake layer, smooth side up, on a platter. Ice top with a crumb coat. Place second layer, smooth side down, on top; ice top and sides of cake with a crumb coat. Complete icing the cake with the remainder of the frosting. 

Recipe Notes

Recipe Adapted from New York Times



Monster Mash Chocolate Bark #Choctoberfest

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#Choctoberfest 2018 is going strong and I am so excited to share a fun Halloween treat with you. This treat features a product from one of our sponsors, Sprinkle Pop. 

Are you a sprinkle lover? Do you love beautiful treats, bright colors, and festive decorations? I was able to choose an assortment of sprinkles from Sprinkle Pop for #Choctoberfest, and it was hard t pick- this company creates the most beautiful blends of sprinkles. Sprinkle Pop can even create custom sprinkle blends, dyed in house to match any idea you may have. If you can dream it, they can create it as a sprinkle mix. 

Check out a few of these unique blends: #Blessed (there are hand piped pumpkin pies, acorns and tiny turkeys in there!), Dia De Los Muertos, and Who Hash.

These are just so stinkin’ adorable, and I was thrilled to have the chance to select a few of own to share with you! I wanted to make a Halloween themed recipe to showcase my sprinkles, and I selected, Monster Mashup, Pumpkins, and Bats. 

Swirled Chocolate on a baking sheet and broken into individual pieces

Using all three of my sprinkles I made a treat perfect for your Halloween party table- Monster Mash Chocolate Bark. This bark is inspired by the Monster Mashup sprinkles, and is a colorful spooky and sweet bite to celebrate Halloween. 

Swirled Chocolate on a baking sheet and broken into individual pieces

I channeled the different colors in my sprinkle mix while creating this bark. I used a semi-sweet and white chocolate base, and swirled in purple, green, and orange candy melts to create a colorful, festive, and monster filled chocolaty treat. 

If you look closely you can see all of the fun mix-ins like ghosts, gray monsters, pumpkins, and eyes. I also used the pumpkins and bats because what would Halloween be without them!?

Swirled Chocolate on a baking sheet and broken into individual pieces

My children were thrilled with their spooky bark, and I loved the whimsical sprinkles and their inspiration for this dessert. A plus of this recipe is that it can be frozen after the chocolate hardens and it is broken into pieces. I made extra bark, and plan to serve it to the kiddos in their party goodie bags for my son’s Halloween party- I know it will be a hit! My kids loved searching their pieces of bark for all the hidden pumpkins and ghouls. It was so fun to watch them get excited and playfully pop a ghost into their mouths. 

Swirled Chocolate on a baking sheet and broken into individual pieces

Please visit my welcome post to learn more about Choctoberfest and enter our giveaway for a chance to win prizes valuing in over $400!

Another giant thank you to Sprinkle Pop for introducing me to their product and allowing me to share it with all of you! Visit Sprinkle Pop on Facebook, Pinterest, and Instagram (their Instagram stories featuring sprinkle mixing are amazing).  

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Swirled Chocolate on a baking sheet and broken into individual pieces

Monster Mash Chocolate Bark

Course Dessert
Cuisine American
Keyword Dessert, Halloween
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 people

Ingredients

US Customary - Metric

Instructions

  1. Place each type of chocolate chips or melts into microwave safe bowls. 

  2. Beginning with the semi-sweet chocolate, microwave on 20 second intervals stirring in between. When chocolate is melted and smooth spread it on a baking sheet.  

  3. Repeat process with white chocolate. Swirl the melted white chocolate into the semi-sweet. Make sure you do not mix too much so the colors are still separate. 

  4. Repeat melting process with candy melts and gently swirl them into the semi-sweet and white chocolate individually. Again, make sure that you are not over mixing. This can be accomplished by spacing where you swirl each color. 

  5. Top the chocolate with sprinkles and place the sets of eyes. 

  6. Store in the fridge until they chocolate is set and hard. Use a spoon or butter knife to crack the chocolate into pieces. Store in the fridge (or freezer) in a sealable bag till you are ready to serve. 



Chocolate Chip Round-Up #Choctoberfest 2018

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Welcome to my Chocolate Chip Round-Up and Choctoberfest 2018 with Imperial Sugar! 

Please visit my welcome post to learn more about Choctoberfest and enter our giveaway for a chance to win prizes valuing in over $400!

I decided that one of the best ways to start Choctoberfest is to introduce you to a few of the other bloggers I am working with. I asked each of these talented people to share with me their best recipes featuring chocolate chips. If you browse a few of these blogs you will likely find more round-up style posts with different themes from s’more, lava cakes, unique cookies, vegan recipes, and more. I selected chocolate chips because I absolutely love them, and what time is more perfect for chocolate chips than during an event celebrating all things chocolate?!

Let’s get this party started! 

I decided to start with one of my recipes for Mini Chocolate Chip Cheesecakes:

mini cheesecakes topped with chocolate chips on a plate

Next, Healthy Chocolate Peanut Butter Ice Cream from April Golightly:

Pumpkin Chocolate Chip Oatmeal Pie from Sumptous Spoonfuls:
 

Gluten Free & Vegan Seven Layer Bars from The Baking Fairy: 

Chocolate Waffles with Macerated Strawberries from The Weekly Gourmet:

Espresso Chocolate Chip Muffins from 2 Cookin’ Mamas:

Glazed Pumpkin Chocolate Chip Scones from Family Around The Table: 

Chocolate Chip Cookie Dough Cupcakes and Chocolate Chip Cookies from Books-N-Cooks:

Incredible Jack Jack Cookies from Simple Inspired Meals: 

Triple Chocolate Chip Chocolate Cookies from Savory Moments:

Incredible Chocolate Cake from Moore or Less Cooking:

Trail Mix Cookies from Home Sweet Homestead: 

 

Pumpkin Chocolate Chip Blondies from Seasonal Holiday Recipe Exchange: 

Bacon Pecan Chocolate Chip Cookies from Intelligent Domestications: 

Potato Chip Crusted 7 Layer Magic Bars from This is How I Cook:

Chocolate Protein Energy Bites from The Saucy Fig

 


Mini Chocolate Chip Cheesecakes

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Hump day and 2 days till we leave for vacation! The weather has been great in Wisconsin, but I can’t wait to feel the ocean breeze on my skin and the cool water. 
 
Kellen has been taking swimming lessons with my Mom on Wednesdays in preparation for the trip, but last week was the final class- I need to remember to call and sign them up for round 2! Kellen really enjoys the water and we are so lucky that my Mom loves to swim because with our work schedules it is hard to get to a class weekly. 
 
On to the cheesecake. 
 
I was looking for a cheesecake recipe to bring to Easter dinner and I found these Mini Chocolate Chip Cheesecakes. Originally, I was thinking a salted caramel or toffee, but sometimes simple is better and I knew our family would love these little bites. The original recipe makes 8 mini cheesecakes, but I doubled it and came out with 18 mini cheesecakes.  These were a big hit with my family and everyone said they were delicious! I loved how easy they were and that it was a perfect bite to end the meal. They also travel nicely and, even though it is a short, trip it is one less thing to worry about.  The only changes I made to the recipe were minor, I used chocolate graham crackers over regular and opted for mini chocolate chips over regular sized chips. I love using mini chocolate chips in desserts like this because you get a lot morsel of chocolate in each bite.  I also topped the cheesecakes with a little whipped cream and extra mini chocolate chips. (plain is delicious too if you prefer that).  
 
Tonight, I am in pack mode for our trip. My goal is to get Kellen all squared away tonight and have my clothing and swim stuff packed. We are leaving right after I am done with work on Friday and I want to be set to go when Ron drives us to my parents house (Ron has to work and had to sit this trip out- next time!).  I always buy myself a few new outfits for trips and am in love with a colorful maxi dress I got on Zulily- can’t wait to put it on! Yesterday, I made a Target run for our toiletries and miscellaneous stuff (i.e. plane entertainment for Kellen). My in-laws are also coming for dinner and to spend a little time with Kellen before we leave for our trip. 
 
Kellen is really excited to ride the plane and this will be his third plane ride and the shortest one to date. This trip will be about 3 hours which feels like a breeze compared to the 7 1/2 hours to Paris last summer! What I learned last time is to bring lots new books, stickers and snacks….made for a happy toddler. He also really liked playing puzzles on my Kindle. Kellen’s cousin (he is 6) will be there as well and will probably have a movie they can watch together (Kellen s loving Lion King and Nemo lately). 
 
Let the trip preparation begin!
 

mini cheesecakes topped with chocolate chips on a plate

 

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mini cheesecakes topped with chocolate chips on a plate

Mini Chocolate Chip Cheesecake

Course Dessert
Cuisine American
Keyword Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings 18 cheesecakes

Ingredients

Crust

  • 2 cups chocolate graham cracker crumbs
  • 2 tbsp brown sugar
  • pinch of salt
  • 6 tbsp butter, melted

Cheesecake

  • 16 oz cream cheese, softened
  • 1/4 cup sour cream
  • 2/3 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups mini chocolate chips, plus a little extra for topping
  • whipped cream, optional
US Customary - Metric

Instructions

  1. Preheat oven to 350 degrees. Line 18 cups of a muffin pan with paper liners. 

  2. To make to crust, mix together graham cracker crumbs, brown sugar and salt. Pour in melted butter and stir with a small spatula to moisten all the crumbs.

    Place about a tablespoon to one and a half tablespoon of crumb mixture in each of the prepared muffin cups and pack down into an even layer.

  3. In the bowl of a stand mixer (you can use hand held too), cream together cream cheese, sour cream and sugar until smooth. Beat in the eggs one at a time and then add the vanilla extract. Fold in the mini chocolate chips and stir to evenly distribute.

  4. Evenly divide cheesecake batter between the muffin cups. Bake for 20-25 minutes or until cheesecakes are set. Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.

  5. To serve, add a whipped cream to each cheesecake and a sprinkle of chocolate chips.


Peanut Butter Cup Blondies

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Recipe Swap time!!!
The theme for this swap is desserts…yummy… I photographed these before my glucose screening and it was so hard to wait to sample one until after!  These peanut butter cup blondies come from Nicole of PreventionRD.  I loved the simplicity of this recipe and that it does not make a ton of bars (I know that is not a plus for everyone, but it is just Ron and I!).  These bars are really delicious and will please any chocolate loving crowd.  Nicole has lots of delicious recipes on her blog that are healthy and look very tasty!  Buffalo Chicken Chowder– yes please! Thank you for a great recipe Nicole!
A big thank you to Sarah for organizing the swaps! If you would like to participate check out her blog and join the fun! 
Ingredients
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 tsp baking powder
1/4 tsp salt
1/3 cup natural peanut butter
1/4 cup unsalted butter, melted and cooled slightly
2 Tbsp skim milk
1 tsp vanilla extract
2 large eggs, lightly beaten
1/4 cup milk or semisweet chocolate chips
10 mini Reese’s peanut butter cups, quartered
Cooking spray
Instructions
Preheat oven to 375 F. Spray 9 x 9 inch baking pan with cooking spray. Set aside.
In a large bowl, whisk to combine the flour, sugars, baking powder, and salt.
In a separate medium bowl, stir to combine the peanut butter, butter, milk, vanilla and eggs.
Add peanut butter mixture to dry ingredients, and gently stir until combined. Fold in chocolate chips until combined (do not over mix).
Pour batter in prepared baking dish. Arrange peanut butter cups over batter.
Bake for 20-25 minutes, or until a wooden toothpick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack. Yields 16 blondies.

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Black Bottom Pudding Pie

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One of my favorite food bloggers is Jenna from Eat, Live, Run. I like her style and find her cooking experiences interesting. Over the past year or so her cooking style has changed (or at least what has been blogged) and she has started to include even more “vintage” dessert recipes.  Last week I was looking for a dessert recipe to make for dinner with our friends Emily and Kyle. I came across this recipe on Jenna’s blog and thought it looked delicious.  The only down fall of the recipe is that it takes sometime to make because it needs freezer time.
This pie turned out delicious (and worth the additional time)! We (Emily, Kyle, Ron and I) thought it tasted like a chocolate eclair! Even thought it is totally sinful this dessert is so yummy…. 
Today is the Chili Cook Off at Josten Park in Bellevue…. I can’t wait to try some delicious chili!
Ingredients
for the crust:
4 sheets graham crackers, smashed
2 Tbl butter, melted
1 Tbl powdered sugar
for the ganache layer:
8 oz semisweet chocolate chips
1/2 pint cream
for the filling:
2 small boxes instant vanilla pudding
2 pints cream (heavy whipping cream!)
cocoa to finish
Instructions
Mix together the graham crackers crumbs, powdered sugar and melted butter with your fingers and press into a glass pie plate (or 9-inch casserole pan).  Freeze two hours or overnight until hard.
Next, make the ganache. Place chocolate chips in a bowl and bring the cream to a simmer on the stove (watch it so it doesn’t scorch!). Pour cream over chocolate and mix well until smooth. Pour onto frozen crust and place back in the freezer for two more hours.
To make the filling, beat together the cream and instant pudding on high until stiff peaks form. Smooth onto chocolate layer of pie. Freeze until hard (about an hour).
Right before serving, dust with cocoa powder.