Tuesday, October 29, 2013

Monster Cereal Marshmallow Treats

You’re probably familiar with the big three in monster cereals—Count Chocula, Boo Berry, and Franken Berry—but did you know that there were originally five in total? Luckily, General Mills decided to bring the final two back from the grave this year (albeit slightly modified): Fruit Brute and Fruit Yummy Mummy, my personal favorite.

You have no idea how jazzed I was to hear this! Starting in mid-September, I visited my local Target (the only place where you can purchase all of them) multiple times each week for no other reason than to get my hands on them. However, once I did, I had to figure out which to eat first. You should know my motto by now: WHY CHOOSE? So I created something that would allow me (and you) to enjoy all five monster cereals at once: Monster Cereal Marshmallow Treats.
Monster Cereal Marshmallow Treats

For the full, scary-good recipe, visit FoodBeast.

Monday, October 14, 2013

Pumpkin Creme Pie with a Spice Cake Crust

I got to take another trip to Duncan Hines! It was a fabulous experience, yet again. Caught up with the original ladies (too much fun!), met some more lovely bakers, learned a lot, and came home with a ton of ideas! One of the tricks Chef Joe taught us this time was turning a cake mix into a pie crust. Seemed easy enough, so I thought I'd give it a go. I was trying to figure out what I'd want to put into my pie crusts (besides my face), when I remembered the frosting/cool whip filling I've made for other pies. Duncan Hines totally has cupcake mixes with frosting included—perfect for not only the crust but the filling as well! Awesome!

Pumpkin Creme Pie with a Spice Cake Crust


  • 1 box Pumpkin Spice Decadent Cupcake Mix (cake mix and frosting mix)
  • 1 egg yolk
  • 1 egg
  • 1 tablespoon butter
  • 2 tsp water
  • 1 stick butter
  • 16 ounces non-dairy whipped topping, thawed


  1. Preheat oven to 350 and ready two 9-inch pie plates.
  2. Mix together spice cake mix, egg yolk, egg, and softened tablespoon of butter with hands until dough forms.
  3. Split dough in half and roll out each half to fit a 9-inch pie plate.
  4. Bake both crusts at 350 for 15 to 24 minutes until nicely browned. Let crusts cool completely. (You may have to press down some parts that puff up during baking.)
  5. Meanwhile make frosting as directed, then with an electric mixer, beat in 10 ounces non-dairy whipped topping on medium until smooth.
  6. Pour half of the mixture into each pie crust and smooth out tops.
  7. Chill in the fridge for 1 to 2 hours and then top with remaining whipped topping.

Turned out pretty amazing, if I do say so myself, and I do. And aren't you impressed with the piping job? Before this DH trip, I didn't even want to make the effort, but they made it seem so effortless. Yes, I know it's just a couple of circles, but you've seen some of my other stuff (hot mess, right?).

Moving on... I wasn't sure if it was going to be pumpkin-y enough with me adding all of the Cool Whip, but it definitely was—no additional spices needed. Also, make sure the butter for the frosting is super soft; my filling was a little clumpy. But it still tasted great, so I didn't much mind. Going to try this with other DH cupcake mixes to see how it goes. I think the Red Velvet is going to be amaze-balls.

Tuesday, October 8, 2013

SpaghettiOs Cupcakes with Velveeta Frosting and Goldfish Sprinkles

During a chat with one of my fabulous coworkers the other day, SpaghettiOs were mentioned, and I thought, “I LOVED SpaghettiOs. And you know what else I love… cake.” Yup, my mind always goes to cake. I’ve made a tomato soup cake before, so I figured I could easily use a can of SpaghettiOs instead. As for the frosting, I used a basic Cream Cheese Frosting recipe from the Cake Mix Doctor and used Velveeta instead of cream cheese, and man, was it on point.

SpaghettiOs Cupcakes with Velveeta Frosting  & Goldfish Sprinkles

Wanna know how it's done? Head to Foodbeast for all the details.