Chocolate peanut butter milk is just like chocolate milk but with the nutty flavor of peanuts. Because nothing pairs better with chocolate than peanut butter.

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While this might be a super simple recipe for celebrating the first Big Ten game of the season, today is chocolate milk day and I could not resist taking advantage of that for #PBchocSat by making chocolate peanut butter milk.

While you could definitely make this with chocolate syrup and regular peanut butter, I like how I could control the sweetness by using unsweetened cocoa powder and powdered peanut butter. Added bonus is that regular peanut butter wouldn’t dissolve as easily into milk as powdered peanut butter.

Growing up, and now even as an adult, I have never liked chocolate milk. I’m not much of a plain chocolate fan for most anything. But add some peanut butter into the mix and I am all in. Same goes for this chocolate peanut butter milk – aka Buckeye Milk (but not to be confused with my buckeye milkshake)!

CHOCOLATE PEANUT BUTTER MILK

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Yield: 1 Serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/4 cups preferred milk*
• 2 Tbsp powdered peanut butter
• 1 Tbsp unsweetened cocoa powder*
• 2-3 tsp honey or agave syrup

Directions

In a large glass** combine the milk, powdered peanut butter powder, cocoa powder, and sweetener. Whisk with a milk frother** until combined. Taste and add more sweetener if preferred. Serve immediately.

Notes

*Or use chocolate milk and add powdered peanut butter. **Or pulse in a blender.

Source: Adapted from Foodal.

Homemade puff pastry shines in these otherwise simple Portuguese egg tarts with flaky buttery crusts and a rich custard filling.

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Happy Pi Day! To celebrate I made mini pies! I think technically tarts are pastries not pies but they are still round and acceptable for pi day.

I went a little outside of my comfort zone with these Portuguese egg tarts. I have had and enjoyed them before but I am pretty sure this was the first time I have made my own puff pastry before, even a rough puff.

I contemplated using store-bought instead to make my life easier, but egg tarts already have such simple ingredients I thought it was the perfect time to show off a homemade flaky, buttery, crust – and I was right.

You really can’t beat the buttery goodness of homemade puff pastry. I get it if you don’t want to deal with all the chilling, folding, and rolling but I promise it pays off and will be worlds better than store-bought puff pastry.

The part of this recipe you can skip out on is the special little fluted tart molds . While yes I bought some just to make this recipe, you can just use a standard cupcake pan.

What is the difference between Chinese and Portuguese egg tarts?

Chinese egg tarts usually have a crust more similar to traditional pie with a less sweet custard filling, while Portuguese egg tarts are a more flaky crust filled with a richer custard.

I can’t speak for what happens when you bake the Chinese version but these Portuguese egg tarts look like little balloons ready to pop in your oven – I promise they won’t. Continue baking until the custard gets a little golden and they are done. Serve warm or as soon as they cool to enjoy the flaky buttery-ness in it’s prime.

PORTUGUESE EGG TARTS

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Yield: 12 tarts Prep Time: 1 Hour 40 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PUFF PASTRY

• 3/4 cup (170g) unsalted butter, cold and cut into 1/2-inch cubes, divided
• 1-1/2 (190g) cups all-purpose flour, divided
• 1/2 tsp kosher salt, divided
• 1 large egg, room temperature, lightly beaten
• 2 Tbsp water

EGG CUSTARD

• 1/3 cup (80g) water
• 1/2 cup (100g) sugar
• 1 cinnamon stick
• 1/4 cup (30g) all-purpose flour
• 1/2 cup + 3 Tbsp (1709g) whole milk, room temperature, divided
• 3 large egg yolks, room temperature
• Pinch of kosher salt

Directions

1. For the puff pastry: In a medium bowl, add half of the butter (1/4 cup + 2 tablespoons or 85g), 3/4 cup (95g) of the flour, and 1/4 teaspoon of salt. Using a pastry cutter or two knives, blend together until it resembles coarse wet sand with some small lumps of butter. Knead just until it form a firm dough ("oil dough"), shape into a flattened disc, cover in plastic wrap, and refrigerate for at least 20 minutes.
2. Meanwhile in a medium bowl, gently whisk together the egg, water, and remaining 1/4 teaspoon salt. Add remaining 3/4 cup (95g) flour and stir with a rubber spatula to form a wet dough ("water dough"). Cover bowl tightly with plastic wrap and refrigerate for 20 minutes.
3. Generously flour a clean work surface. Remove the wet dough from the refrigerator, scrape onto the floured surface, and generously sprinkle with more flour. Using a floured rolling pin, roll dough into a thin 11-inch square, adding more flour as needed.
4. Remove the disc of dough from the refrigerator and crumble on top of the thin rolled out dough, leaving a 3-inch border. Gently fold the exposed edges over the crumbled dough to meet in the middle, covering completely. 
5. Roll out the dough again into an 11-inch square. Fold one third over the center third, and cover with the final third (like a tri-fold letter). Roll rectangle back into an 11-inch square again then repeat folding and rolling two more times (I like to alternate which sides I fold over). After the third time, fold each corner into the center, then roll into a 1/2-inch thick square. Cover in plastic wrap and refrigerate for at least 20 minutes. 
6. When ready, lightly grease the inside of 12 fluted tart molds or a muffins pan; set aside. Roll out chilled dough to 1/8-inch thick. Using a 3-1/2-inch round cutter, cut the dough into 12-rounds, then lightly press into the molds. Place on a rimmed baking sheet and transfer to the refrigerator to chill while you make the egg custard.
7. For the egg custard: Preheat oven to 350F with rack in the venter. 
8. In a medium saucepan over high heat, combine the water. sugar, and cinnamon stick. Bring to a boil, let boil for 1 minute, then remove from heat; set aside to steep.
9. In a small saucepan over medium-low heat, add 1/2 cup (125g) of the milk and heat until scaled (bubbles form around the edges). Remove from heat.
10. In a medium bowl, whisk together the flour and 3 tablespoons of water. While continuously whisking, slowly pour the scalded milk into the flour mixture. Continue to whisk while slowly pouring in the cinnamon syrup, removing the cinnamon stick. 
11. Return mixture back to the medium saucepan and cook over low heat, whisking constantly, until thickened, about 4 minutes. Add egg yolks and salt and whisk to combine. Strain through a fine-mesh strainer set over a large glass measuring cup or bowl with a pour spout.
12. Remove tart molds filled with dough from the refrigerator and evenly space them out on the rimmed baking sheet. Fill each 3/4 full. Carefully transfer to the preheated oven for 30-45 minutes, or until golden on top (will be very puffy).
13. Let cool in molds for 5-10 minutes before carefully removing to cool completely on a wire rack. Best served the same day, warm or at room temperature/ Any leftover should be refrigerated in an airtight container. 

Source: Adapted slightly from Food52’s Genius Desserts Cookbook.

Have Lucky Charms cereal milk in your bowl? Save it to make cereal milk pudding cookie cups. Made with vanilla pudding, sugar cookies, and marshmallows.

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Today’s recipe is pretty simple once you get past the sorting of the Lucky Charms cereal from the marshmallows. Otherwise, you’re mostly using pre-made and semi-made ingredients.

What you need to make cereal milk pudding cookie cups:

• Lucky Charms cereal, sorted
• Milk
• Instant vanilla pudding
• Sugar cookie dough
• Green food coloring, optional

Before making the pudding, I soaked just the cereal in the milk while the sugar cookie cups baked. After straining out the cereal milk, it was then used to made cereal milk pudding. Dye it green if you want to be festive or leave it as is because those marshmallows you sorted out will be used as the decorative topping.

In case you don’t want to just eat the remaining Lucky Charms you can also use it to make lucky buckeye cookies, lucky lemon pie, lucky cheesecake bars, lucky seven layer bars, or even lucky crispy treats.

LUCKY CEREAL MILK PUDDING COOKIE CUPS

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Yield: 2 Dozen Prep Time: 45 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups cold milk
• 1 cup Lucky Charms cereal only
• 1 (16.5 oz.) tube Pillsbury refrigerated sugar cookie dough
• 1 (3.4 oz.) box vanilla instant pudding
• Green food coloring, optional
• 1 cup Lucky Charms marshmallows

Directions

1. In a medium bowl, add milk and cereal. Stir to coat and mash down a bit. Cover and place in the fridge for 30 minutes, stirring every 5 minutes.
2. Meanwhile, prepare the sugar cookie cups. Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
3. Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
4. Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
5. Strain cereal milk into a large measuring cup*, squeezing out as much as you can from the cereal. Add 1-1/2 cups of the milk** to a large bowl, along with the pudding and beat with a wire whisk or electric mixer for 2 minutes. Add food coloring and beat until just combined, if using.
6. Immediately scoop heaping tablespoonfuls of pudding and place in the center of each cookie cup (you may have extra). Top with cereal marshmallows*** and serve immediately or refrigerate until ready.

Notes

*Or another medium bowl. **You started with 2 cups but some will have soaked into the cereal. ***If you want the cereal marshmallows to stay crispy, only add right before serving.

Source: Adapted from my Funfetti Pudding Sugar Cookie Cups.

It’s hard to beat homemade herbed biscuits and breakfast sausage gravy, especially when it’s all together as a biscuits and gravy casserole.

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What are your favorite breakfasts? I grew up with a fun variety of pancakes that I enjoy to this day, like applesauce, but I am also a huge fan of eggs benedict. However, I most often order those things when dining out these day rather than make them at home. It’s hard when you are only cooking for one or two people (Bob doesn’t always eat breakfast – for shame).

I also adore biscuits and gravy but I rarely make or order it because I try to make healthier decisions to start my day (usually herbed scrambled eggs or fruit and yogurt). But I found an excuse to make this biscuits and gravy casserole recipe for a friend’s’ birthday brunch potluck.

I first found the base of this recipe from Southern Living, but in reviews the main pitfall was that it was under-seasoned. So I decided to utilize some extra seasoning in both the gravy and the biscuits, pulling inspiration from my herbed biscuit-topped pot pie.

If you think a little bit of herbs won’t make a huge difference, talk to the people who literally exclaimed how much they loved the fresh herbs. Maybe you could get away with dried here, but if you are able it is worth the splurge. Same goes with the biscuits, you could use store bought, but when they are the main component it’s worth making yourself.

Two years ago: Blue Poop Challenge Muffins

Three years ago: Rye Bourbon Dark Chocolate Chunk Cookies

Seven years ago: Red Velvet Gooey Butter Cookies

Eight year ago: Weekly Meal Plan: 7

Nine years ago: Nutella Stuffed Biscotti

Ten years ago: Homemade Lip Balms Revisit

Eleven years ago: Quinoa Turkey Meatballs

Twelve years ago: Red Velvet Molten Lava Cakes

HERBED BISCUITS AND GRAVY CASSEROLE

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Yield: 8 Servings Prep Time: 25 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SAUSAGE GRAVY

• 1 (1-lb.) pkg. ground pork sausage
• 1/2 cup chopped yellow onion
• 1/4 cup + 1 Tbsp unsalted butter, divided
• 1/3 cup all-purpose flour
• 3 cups whole milk, room temperature
• 1 Tbsp fresh minced sage
• 1 tsp fresh minced thyme
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 Tbsp minced green onion

BISCUITS

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp Italian Seasoning
• 6 Tables unsalted butter, cold and cubed
• 3/4 cup milk

Directions

1. Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish; set aside.
2. Place a large skillet over medium heat and add sausage and onion. Cook, stirring and breaking up the sausage into crumbles, until sausage is no longer pink and onion is translucent, 6-8 minutes. Transfer to a paper towel-lined plate to drain. Wipe skillet clean.
3. Return pan to low heat, and add 1/4 cup of the butter to skillet, whisking until melted. Add flour and whisk until smooth. Continue cooking and whisking constantly, 1 minute. Gradually pour in the milk while whisking. Once incorporated, increase heat to medium, and cook while whisking constantly, until thickened and bubbly, 5-6 minutes. Stir in sausage mixture, sage, thyme, salt, and pepper. Transfer mixture to prepared baking dish.
4. In a large mixing bowl, mix the flour, baking powder, baking soda, salt, and Italian Seasoning. Cut in the butter until resembles course crumbs. Add the milk, mixing just until moist.
5. Turn out onto a floured surface and pat into 1/2-inch thick circle. With a 2-inch cutter, cut out the biscuits. Repeat with scraps of dough, working as little as possible, to make about 8 biscuits. Arrange biscuits on top of sausage mixture.
6. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, 30-35 minutes. When done, in a small microwave-safe bowl, microwave the remaining 1 tablespoon butter for 20 seconds or until melted. Brush biscuits with melted butter, and sprinkle with green onions. Let stand 10 minutes before serving.

Source: Adapted from Southern Living and my Beef Pot Pie with Herbed Biscuits.

Who needs vanilla wafers in banana pudding when you can have layers of creamy peanut butter, fluffy peanut butter whipped cream, and an Oreo crumble on top? This peanut butter Oreo banana pudding is unapologetically delicious.

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It’s time for the first ever round 1 of the new College Football Playoffs and my Ohio State Buckeyes are hosting the Tennessee Volunteers tonight at 8pm! Friends from TN even came up for the event so hopefully we are still friends after today :-P. I may have gone to UT (Health Science Center in Memphis) for graduate school, but you all know where my allegiance lies.

So of course you know what that means… a post-regular season #PBchocSat of course! I had no intention of posting any more new recipes before the end of 2024, but this cause is obviously a worthy exception.

In the past I have drawn inspiration from the state desserts of teams we play, making a peanut butter and chocolate version worth of the Buckeye State and #PBchocSat. Some of my favorites are the Buckeye Sugar Cream Pie when we played Indiana and the Peanut Butter Chocolate Bumpy Cake from Michigan and Buckeye Blackout Whoopie Pies to for the blackout against Penn State to counter their white out game.

What is Tennessee’s state desert? Banana pudding! Even though Elvis was known to love a classic banana pudding, he also loved the combination of peanut butter and banana so I don’t think it’s that crazy to combine the two and add a little chocolate while I am at it to create this peanut butter Oreo banana pudding. If strawberry banana pudding is a thing, why not peanut butter Oreo banana pudding?

I based this Buckeye version of banana pudding on the original recipe for Miss B’s Banana Pudding from Hot Chicken Takeover. Sadly under new ownership they have abandoned the recipe for the best damn banana pudding I’ve ever had. Thankfully THE Miss B gave me the recipe, making it the perfect dessert today for THE Ohio State Buckeyes!

While I tweaked the base of her recipe oh-so slightly, the real trick is cooking the already ripe bananas in butter just enough to soften them, and blending that into vanilla pudding. Don’t try to feed me fake banana flavored pudding.

Obviously the original recipe also used vanilla wafers, but I decided to shake things up with my favorite peanut butter creme filled Oreos. If you can’t find peanut butter Oreos, regular will do, or try crushing up some chocolate graham crackers. But what you see on top isn’t just crushed up Oreos, they are crushed, coated in butter, tossed in sugar and a little bit of salt and baked into a crumble. I then layer it in the bottom of the cup and on top because you’re going to want it to be more than just on top – the crunchy texture the sweet and salt crumble adds is next level.

Speaking of the next level, you will add a layer of creamy peanut butter to this ensemble, to then be finished off with peanut butter whipped cream and more Oreo crumble. My reaction after the first bite of this peanut butter Oreo banana pudding extravaganza? “Holy sweet goddamn!”

PEANUT BUTTER OREO BANANA PUDDING

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Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SALTED OREO CRUMBLE TOPPING

• 1 (17 oz.) package Oreos with peanut butter flavor creme*
• 1 (1/2 cup) stick unsalted butter*, melted and cooled
• 1 tsp salt
• 1/2 cup white sugar

BANANA PUDDING

• 2 (5.1 oz.) boxes of vanilla instant pudding
• 1 (14 oz.) can (1-3/4 cups) evaporated milk
• 2-1/4 cups + 3 Tbsp cold milk, divided
• 2 ripe bananas, diced
• 2 Tbsp unsalted butter
• 1 cup creamy peanut butter, melted (for garnish)

PEANUT BUTTER WHIPPED CREAM

• 1 cup heavy cream
• 2 Tbsp powdered sugar
• 2 Tbsp powdered peanut butter***

Directions

1. Preheat oven to 350 F.
2. Roughly chop the Oreo cookies. Transfer to a large bowl and add the melted butter and salt, stirring to coat. Add sugar and stir to coat evenly. Transfer to a rimmed cookie sheet, spreading evenly. Bake 10 minutes then remove to cool completely on a wire rack. Once cooled, break up into a crumble.
3. In a medium skillet over medium heat, add butter. Once melted, add the bananas and cook just until they start to break down, about 5 minutes. Remove from heat.
4. Transfer bananas to a blender or food processor, add remaining 3 tablespoons of milk and blend until smooth. Transfer to a small bowl, cover and refrigerate until cool.
5. In a large bowl, whisk together the pudding, evaporated milk, and 2-1/4 cups cold milk until smooth. Whisk in cooled banana, cover and refrigerate for at least 5 minutes.
6. In a medium bowl, beat heavy cream until it forms soft peaks. Add powdered sugar and powdered peanut butter and continue to beat until stiff peaks form.  
7. Assemble/divide into eight cups with a little bit of Oreo crumble on the bottom followed by a tablespoon of melted peanut butter, banana pudding, another tablespoon of peanut butter, peanut butter whipped cream, and finished with more Oreo crumble****.

Notes

*Could also use traditional Oreos or graham crackers. **If using salted butter, omit the 1 teaspoon of salt. ***Substitute 2 tablespoons powdered peanut butter with creamy peanut butter if needed. ****Best served immediately or at least within 24 hours. If not, wait to assemble until ready.

Source: Adapted from Miss B’s Banana Pudding, originally from Hot Chicken Takeover in Columbus, OH.

I love creamy, cheesy macaroni and cheese but add a flavor explosion and I might face plant into it. Such is the case with this roasted tomato macaroni and cheese.

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I know it’s not yet Halloween, but it’s time to kick off Holiday Side Dish Week!

What are your favorite holiday side dishes? I decided to start with my favorite controversial one, macaroni and cheese. Not that the dish itself is the subject of controversy, but it’s inclusion on the holiday dinner table. In my experience it seems to be a regional difference, being more common in the Southeastern states.

Regardless of tradition, I freaking love macaroni and cheese and I think this roasted tomato macaroni and cheese belongs on your holiday dinner menu this year.

I used the base of my favorite macaroni and cheese recipe (the secret is cream cheese) and added homemade roasted tomatoes from my garden. Dude they are fantastic. And this macaroni and cheese is made that much better by their addition.

So how about it, can I convince you to add this roasted tomato macaroni and cheese to your holiday plans? If not there’s a whole slew of other options from my foodie friends listed below.

More Side Dish Recipes:

• Copycat Red Lobster Cheddar Bay Biscuits from Cheese Curd In Paradise
• Corn Souffle from Karen’s Kitchen Stories
• Creamy Garlic Mashed Potatoes from Blogghetti
• Easy Zucchini Casserole from Hezzi-D’s Books and Cooks
• Jeweled Rice from A Kitchen Hoor’s Adventures
• Pomegranate Acorn Squash with Burrata from Palatable Pastime
• Spinach Souffle from A Day in the Life on the Farm
• Sri Lankan Spicy Potatoes from Magical Ingredients
• Sweet Chili Candied Pumpkin Seed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Truffle Risotto with Mushrooms and Asparagus from Art of Natural Living

ROASTED TOMATO MACARONI AND CHEESE

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Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. favorite pasta shape
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp dry mustard powder
• 1/2 tsp ground paprika
• Salt and pepper, to taste
• 8 oz. sharp cheddar cheese, grated
• 2 oz. Parmesan cheese, grated
• 2 oz. cream cheese, room temperature
• 1/4 cup chopped roasted tomatoes, plus more for garnish
• 1/4 cup Panko bread crumbs

Directions

1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard powder, paprika, and salt and pepper. Slowly add cheeses (except a 1/2 cup mixture of cheddar-Parmesan), a handful at a time, whisking until melted before adding more. Stir in pasta and tomatoes until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese, Panko, and reserved tomatoes over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Adapted from my Jalapeno Popper Mac & Cheese.

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Dress up your ube milkshakes for Halloween by decorating them to resemble one-eyed one-horned flying purple people eaters!

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Humans and even their pets dressed up in costumes for Halloween is so old news. It’s time to put costumes on your food! Because why have a plain ube milkshake when it could look like a flying purple people eater?

This costume consists of gummy eyeballs, sugar cone horns, and paper cut-out wings. Seriously too easy to look this stinking cute.

While I did in fact make my own ube ice cream solely to make these milkshakes, you don’t have to be that committed – vanilla ice cream and purple food coloring will also do the job.

That being said, I was very pleased with how the flavor and color turned out. Consistency-wise if I were eating it straight I would have preferred it to be creamier. However since it was going to be immediately blended into a milkshake I both didn’t want to deal with tempering the egg yolks and also didn’t want to wait for the chilling step before churning the ice cream.

Once you’ve assembled your adorable flying purple people eater milkshake, may I suggest serving it with some monster hamburgers? What’s better than the combo of a burger and a milkshake?

HAPPY HALLOWEEN!!!

Welcome to 2022’s #HalloweenTreatsWeek event!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 5th annual #HalloweenTreatsWeek event we have 20 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Check out all of these great #HalloweenTreatsWeek recipes for today:

• Skull Chicken Pot Pie from Big Bear’s Wife
• Mushroom Skull Spaghetti from Semihomemade Recipes
• Mummy Cinnamon Rolls from Fresh April Flours
• Pumpkin Patch Focaccia from Sweet ReciPEAs
• Spider Cookies from An Affair from the Heart
• Frankenstein Cookies with Peanut Butter Cups from Best Cookie Recipes
• Witch Hat Crescent Roll from Devour Dinner
• Chocolate Pretzel Owls from Savory Moments
• Candy Corn Hot Chocolate from Hezzi-D’s Books and Cooks
• Deathly Hallows Blondies from Simply Inspired Meals
• Oozing Mummy Baked Brie from A Kitchen Hoor’s Adventures
• Halloween Pimento Cheese Brain Dip from Pastry Chef Online
• Eyeball Zucchini Pizza Bites from Our Good Life
• Pumpkin Cheese Ball from Take Two Tapas
• Pretzel Ghosts from Sweet Beginnings
• Pumpkin Spice Rice Krispie Treats from Cheese Curd In Paradise
• Rice Krispy Treat Mummies from Jen Around the World

FLYING PURPLE PEOPLE EATER MILKSHAKES (UBE MILKSHAKES)

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Yield: 1 serving Prep Time: 45 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

UBE ICE CREAM

• 1 Tbsp ube powder
• 1/2 cup water
• 3/4 cup whole milk
• 1/2 +2 Tbsp granulated sugar
• 1-1/2 cups heavy cream
• 2 tsp ube extract

MILKSHAKES (per serving)

• Gummy eyeballs
• Bat wings cut out of construction paper
• 3 large scoops ube ice cream*
• 1/2 cup milk or heavy cream
• Whipped cream
• Purple sprinkles
• Wide purple straws
• Sugar ice cream cones

Directions

1. Place the bowl of an ice cream maker in the freezer overnight.
2. The second day, add the ube powder and water to a small saucepan over medium heat. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat, add the sugar stirring until dissolved, and let cool completely.
3. In a medium bowl, whisk together the milk, heavy cream, ube extract, and rehydrated ube until combined. Churn the ice cream according to the manufacturer's directions, about 25 minutes. Use immediately to make a milkshake**.
4. To a tall glass, add gummy eyeball (should stick on its own) and tape on the paper cut out wings.
5. In a blender, combine the ice cream and 1/4 cup milk (add more if needed to reach desired consistency).
6. Pour into the prepared glass, top with whipped cream, and purple sprinkles. Add a straw and place the sugar cone on it upside-down for the horn. Serve immediately.

Notes

*Alternatively, you can use vanilla ice cream and add purple food coloring. ** Store leftovers in an airtight container in the freezer.

Source: Ice cream halved from The Spruce Eats, milkshake adapted from my “Great Butterscotch” Boozy Milkshakes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Love licking the spoon after making a cake? You simply must try this homemade cake batter white hot cocoa mix. Serve topped with whipped cream and sprinkles!

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Today is National Cocoa Day! But then I noticed that National Hot Chocolate Day is January 31t which got me to thinking – what is the difference?

Hot Cocoa vs Hot Chocolate

Did you know that there technically is a difference between hot chocolate and hot cocoa? I think most people use the two interchangeably, verified by the mixed information I found online when looking up the difference.

Hot cocoa is usually made from cocoa powder, sugar, and milk. As a result is it sweet and light in body. Sometimes it may also have vanilla or cinnamon added. The perfect example of hot cocoa are those packets of Swiss Miss.

Hot chocolate on the other hand is melted chocolate in hot milk. No added sugar needed. Sometimes you cannot tell the difference between the two because the chocolate is so finely chopped so it melts quickly, that is looks just like the stuff in hot cocoa packets. This is also sometimes called drinking chocolate.

Since my homemade mixes usually contain both cocoa powder and finely chopped chocolate, I am not entirely sure which to call it. I supposed since I add sugar to mine they are hot cocoa, but just like the internet I use them both to mean the same thing.

White Hot Cocoa Mix

As such, today’s recipe is called cake batter white hot cocoa mix. Although it does not contain cocoa powder, it does have added sugar, and some would argue that white chocolate isn’t “real” chocolate anyway. But I don’t care cause I love it as made evident by my slow cooker white hot chocolate, white hot chocolate pods, and white hot chocolate cupcakes.

It also has actual white cake mix in it as well. So if you are like me and love raw cake batter, this hot cocoa is for you. Serve with whipped cream and sprinkles! It would also make a great gift/stocking stuffing ;-).

Other Flavors of Hot Chocolate:

• Brow Batter Hot Chocolate Mix
• Cinnamon Hot Chocolate Mix
• Dark Hot Chocolate Mix
• Malted Hot Chocolate Mix
• Peanut Butter Hot Cocoa Mix
• Red Velvet Hot Cocoa Mix
• Salted Caramel Hot Chocolate Mix
• Traditional Hot Cocoa Mix

Four years ago: Easy BBQ Pulled Pork Dip

Six years ago: Bloggers’ 40+ Favorite Holiday Cookies

Seven years ago: Chocolate Peanut Butter Cup Cookie Dough Dip

Eight years ago: My Favorite Chewy Chocolate Chip Cookies

Ten years ago: Ron’s Chili

Eleven years ago: Oven-Fried Onion Rings

CAKE BATTER WHITE HOT COCOA MIX

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Yield: 2 dozen Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups nonfat dry milk powder
• 2 cup powdered sugar
• 2 cups white cake dry mix (heat treated*)
• 1-1/2 cups white chocolate chips
• Sprinkles, for serving

Directions

1. To make the hot cocoa mix: In a large bowl whisk together all the ingredients.
2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
3. Store in an airtight container for up to 3 months.
4. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream and sprinkles.

Notes

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F - about 1 minute stirring every 15 seconds.

Source: Adapted from my Red Velvet Hot Cocoa Mix.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This fluffy, rich, and nutty chestnut chocolate mousse is an easy but elegant looking dessert. Perfect for both casual days or even big holidays!

This content was created using complimentary products from Melissa’s Produce, Dixie Crystals, Taylor & Colledge, and Narin’s. I was not otherwise compensated and all thoughts/opinions are my own.

Jump to recipe

Other than the traditional Christmas song, I had zero experience with chestnuts prior to this recipe. I used to think they were toxic but evidently I had them confused with horse chestnuts. Heck I’ve never had a steamed nut before, let alone a steamed chestnut. SO let’s check all those things off the list today!

I originally wanted to make a pasta dish with the steamed chestnuts from Melissa’s Produce, with the nuts ground up into the dough itself. But then I saw a recipe using them blended up into a chocolate mousse and I was sold. Like a Nutella mousse but next level. Especially topped with a little extra whipped cream, chocolate shavings, and a chocolate chip graham cracker.

This mousse was everything I hoped it would be: rich yet fluffy and full of flavor. It’s also easy to make as long as you have a blender (or food processor) to do the hard work for you. And a hand mixer because IDK about you bur I’m not a fan of hand whipping whipped cream, There are better tools for the job, but I suppose you can whip it without. You can’t really make this recipe without an appliance to do the pureeing steps.

As I mentioned before, this recipe used sponsored products including steamed chestnuts from Melissa’s produce, vanilla from Taylor & Colledge, sugar from Dixie Crystals, and a couple chocolate chip oat crackers from Narin’s as garnish.

Ready to dive in with a big ol’ spoon? I don’t blame you. I actually dove into mine before bringing these over to our neighbor’s house for a pizza night – you know, for quality control. Sure enough they were devoured despite the copious amount of pizza that was eaten.

Looking for more fall-inspired recipes? Scroll down to see the Thursday share list for #FallFlavors week. And there’s still time to enter the giveaway! The widget to enter is located after all the prize info at the bottom of this post.

More #FallFlavors Recipes Below:

Appetizers and Snacks

• Crispy Air Fryer Cauliflower from Simple and Savory
• Pumpkin Pie Smoothie from House of Nash Eats
• Roasted Grapes Crostini With Rosemary And Pecans from Eat Move Make
• Rosemary Roasted Cashews from SueBee Homemaker

Breakfast and Baked Goods

• Apple Coffee Cake from Devour Dinner
• Apple Pecan Loaf from Palatable Pastime
• Eggless Pear Almond Mini Loaves from Magical Ingredients

Side Dishes

• Balsamic Roasted Brussels Sprouts And Sweet Potatoes from Hezzi-D’s Books and Cooks
• Chestnut Pesto Brussels Sprouts from Cindy’s Recipes and Writings

Main Dishes

• Butternut Squash Gnocchi from A Kitchen Hoor’s Adventures
• No Marinade Lamb Kabobs from Art of Natural Living

Desserts

• Chocolate Pumpkin Mini Cheesecakes from Jen around the world
• Graham Cracker Crumble from The Fresh Cooky
• Pear Crisp Recipe from Hostess At Heart

Four years ago: Peanut Butter Chocolate Swirl Bread

Six years ago: September 2015 Stitch Fix #11

Seven year ago: Corn Spoon Bread

Ten years ago: Baklava Mousse Cups

CHESTBUT CHOCOLATE MOUSSE

Print

Yield: 8-10 servings Prep Time: 2 Hours 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 10.5 oz. vacuum-packed or jarred roasted or steamed chestnuts (about 2 cups)
• 2 cups whole milk
• 1/2 cup sugar
• 1/2 tsp salt
• 1 Tbsp vanilla extract
• 5 oz. bittersweet chocolate, divided
• 3 cups heavy cream, divided
• 1 Tbsp powdered sugar
• Chocolate graham crackers, for garnish

Directions

1. In a medium saucepan over high heat, add chestnuts, milk, sugar, and salt. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until reduced by one-quarter and chestnuts smash fairly easily, about 15–17 minutes. Remove from heat and stir in vanilla.
2. Meanwhile, chop 4 ounces of the chocolate. Using a peeler, shave remaining ounce of chocolate; set aside until ready to serve as garnish.
3. Transfer chestnut mixture to a blender* and process on high speed until smooth, about 2 minutes. Add chopped chocolate and blend on high speed until chocolate is melted, about 30 seconds. Scrape into a large bowl and let cool to room temperature, stirring occasionally, 15–20 minutes.
4. In a medium bowl,  whip 2 cups cream until it hold medium peaks. Stir one-third of cream into chocolate mixture to lighten it, then fold in remaining cream just until incorporated. Transfer to a large serving bowl, cover, and refrigerate for 2 hours or up to 1 day until set.
5. When ready to serve, whip remaining 1 cup cream and 1 tablespoon powdered sugar in a medium bowl to medium peaks. Garnish mousse with fresh whipped cream, reserved chocolate shavings, and chocolate graham crackers.

 

Notes

*Or food processor

Source: Adapted slightly from Epicurious.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

Spice things up for fall with this apple cider caramel dip. Perfect for dipping apples, pears, graham crackers, and more!

This content was created using complimentary products from Republic of Tea, Melissa’s Produce, Dixie Crystals, and Taylor & Colledge. I was not otherwise compensated and all thoughts/opinions are my own.

Jump to recipe

Many people jump straight to pumpkin when it comes to fall baking but for me the first flavors that ease me into fall are apples, especially paired with caramel. I’m talking caramel apple cider, salted caramel apple pie, caramel apple pecan cheesecake, etc.

I’ve never been one to get excited about a candy apple but caramel apple? Yes please. Although even still I would rather slices (maybe slices of grilled apples??) dipped in caramel rather than a whole one coated because they are damn near impossible to eat. Not that I am a graceful eater to begin with but I digress.

So I decided to make my own caramel apple dip, but with extra apple cider flavor added to really emphasize those fall flavors. It doesn’t actually have apple cider in it, but instead the milk is first steeped with apple cider tea bags from Republic of Tea.

Once you have your apple cider-milk tea, it’s cooked with Dixie Crystals brown sugar and butter until thickened. Add a splash of Taylor & Colledge vanilla at the end and you’re be ready to literally dive in. Obviously fresh sliced fuji apples from Melissa’s Produce would be a great choice, but maybe try pears or some oat graham crackers from Nairns?

Which leads me to my next post tomorrow as this apple cider caramel dip is part one of a two part recipe. As I am sure you can guess by the background of these photos – tomorrow I share the full fall charcuterie! But until then, remember to check out the list of recipes below shared by other bloggers and scroll to the bottom to learn more about the giveaway and enter!

More #FallFlavors Recipes Below:

Appetizers and Snacks

• Fall Charcuterie Board from The Fresh Cooky

Breakfast and Baked Goods

• Cinnamon Swirl Pancakes from SueBee Homemaker
• Pecan Butter Bread with Apple Cider Butter from That Recipe

Soups and Salads

• Gullah Chicken Stew from Family Around The Table

Side Dishes

• Air Fryer Carrots from Devour Dinner
• Sweet Potato Gratin from Palatable Pastime

Main Dishes

• Autumn Chicken Sheet Pan Dinner from Jen around the world
• Roasted Brussels Sprouts And Cipollini Onion Taco With Hatch Chili Cream from Magical Ingredients

Desserts

• Butter Pecan Cake from Lemon Blossoms
• Chewy Pecan Butter Cookies from Soulfully Made
• Chocolate Chip Pecan Truffles from A Kitchen Hoor’s Adventures
• Fresh Peach Pie from Hostess At Heart
• Honeybun Cake from House of Nash Eats
• Pecan Sandies from Eat Move Make

One year ago: Buffalo Chicken Pizza

Two years ago: Cheesecake Buckeyes

Three years ago: Supreme Pizza Fries

Four years ago: Sweet Thai Chile Sauce with Ohio Pork

Five years ago: One-Pot Sausage & Swiss Chard Pasta

Seven years ago: Single Serving Cake Batter Popcorn

Eight years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup

Nine years ago: Bacon and Broccoli Mac and Cheese

Ten years ago: Peanut Butter Hummus

APPLE CIDER CARAMEL DIP

Print

Yield: 8 servings Prep Time: 10 Minutes Cooking Time: 2 Minutes 2 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/4 cup milk
• 2 apple cider tea bags
• 1 cup packed brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1 tsp vanilla extract

Directions

1. Microwave milk in a heat-proof bowl until it just starts to boil. Add tea bags and allow to steep for 10 minutes. Remove tea bags.
2. In a small saucepan, bring brown sugar, butter, and steeped milk to a gentle boil and cook until thickened, 1-2 minutes. Remove from heat and whisk in vanilla extract.

Source: Adapted from All Recipes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.