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Star Crunch Truffles

If you know what I’m talking about when I say Star Crunch, I can guarantee that you are now filled with nostalgia and hunger. If you aren’t familiar with Star Crunch cookies, I beg you to read on and please do NOT look up the definition on Urban Dictionary or you may never consume a Little Debbie Snack again. Yikes.

This is how Little Debbie describes Star Crunch® Cosmic Snacks: A chewy cookie topped with caramel and crisp rice then covered in a layer of fudge. What’s not to like?!?

If you are familiar with Oreo truffles, this is basically the same concept…only more awesome because that’s how I roll:

 

Star Crunch Truffles
(makes about 25 truffles)

Ingredients

– 1 box Star Crunch cookies

– 4oz cream cheese, softened

– Chocolate baking bark

Directions

1. Freeze the cookies for like 30 minutes.

2. Unwrap and break up the cookies by hand and then freeze some more (20 minutes?).

3. Pulverize the cookies in a food processor and then add the softened cream cheese to the mix.

4. Pull out your trusty 2t cookie scoop and set those truffles on a wax paper-covered cookie sheet.

5. Throw them back in the freezer to harden (another 20 minutes).

6. Melt the baking bark, dip the balls and then back in the freezer again until hard. (That’s what she said?)

I can tell you from experience that taking the time to freeze the cookies is necessary. At room temperature they turn more into clumps than crumbs.

So you know how Star Crunch cookies can be a little tough to chew? Not anymore! The cream cheese and cosmic cookie crumbs combo creates a smooth and creamy truffle that is easy to sink your teeth into.

For more out of this world recipes, visit The Cereal Baker.

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Recipes

Cool Whip Funfetti Whoopie Pies

“You can’t have a pie [whoopie or otherwise] without Cool Hwhip.” –Stewie Griffin

Have you been contemplating trying out a Whoopie Pie recipe only to be overwhelmed by the number of ingredients and the work involved? I have a solution!

A. Come visit me, and I shall bake some for you! Or save the gas money and…

B. Follow this quick and easy recipe:

Bunny trail: I tried to combine “quick and easy” to form a new word, but all I came up with was “queasy” and “easick.”  Yea, not what I’m going for. Anypie…

This recipe only has 6 ingredients: Funfetti cake mix, Cool Whip, eggs, nonpareils sprinkles, more cake mix and…more Cool Whip. I suppose that’s technically 4 ingredients, but the “more” cake mix and Cool Whip are kind of a separate entity. You’ll see.

Cool Whip Funfetti Whoopie Pies
(makes about 20 pies)

Ingredients

– 1 box Funfetti cake mix

– 1 tub (8oz) Cool Whip, thawed

– 2 eggs

– Lots and lots of nonpareils

– ½-3/4c cake mix, sifted (Wondering what to do with the left over cake mix? How about this, this, or this.)

– 1 tub (8oz) Cool Whip, thawed

Directions

1. Preheat oven to 350 degrees and prep baking sheets with parchment.

2. Mix box of Funfetti cake mix, tub of Cool Whip and 2 eggs until combined.

3. Chill dough for an 30 minutes to an hour.

4. Using your 1.5T cookie scoop, scoop in to balls.

5. Rolls those cookies in the nonpareils and place on cookie sheet.

6. Bake for 13 to 15 minutes. Remove from sheet and let cool on cooling rack.

7. Meanwhile, mix remaining tub of Cool Whip and extra cake mix. (You’ll have to decide how cake-y you want the Cool Whip to taste).

8. Spread the cake-y Cool Whip between two Funfetti cookies and you are good to go.

Oh my gosh, this is like eating a crunchy cloud filled with the hopes and dreams of little children.

I like the versatility of this recipe. If Funfetti isn’t your bag, you can use your favorite flavor cake mix. Not into nonpareils? Roll the balls of cookie dough in powdered sugar, cinnamon sugar, cocoa, etc. However you choose to personalize these pies, I’m sure the results will be just as awesome.

For more whoopie pie in the sky recipes, visit The Cereal Baker.

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Recipes

Nutella Buckeye Balls

While I’m all for bucking trends and thinking outside the box, I know a good thing when I see it. So when I saw two posts featuring Nutella on Foodbeast this week, I felt inspired to join in on the awesome.

My favorite Nutella recipe is pretty straightforward: Open jar. Consume. (Spoon optional). However, I wanted to bring you a treat with a little more class and a little less shame. So Nutella Buckeyes it is.

Basically, I took an already amazing Buckeye Balls recipe and substituted Nutella for the Peanut Butter.

Nutella Buckeye Balls (Makes around 50)

Ingredients

– 1 1/2c Nutella
(That’s like one and a half jars. If you are looking for a way to use the rest of that second jar, see above recipe.)
– 6T butter, softened
– 12oz powdered sugar, sifted
– 2 1/4c Rice Krispies
– Chocolate Baking Bark

Directions

1. Cream together butter and Nutella.

2. In a separate and large bowl, combine powdered sugar and Rice Krispies.

3. Add Nutella mixture to cereal mixture and combine well. Using your hands is encouraged! The mixture will be quite dry and crumbly.

4. Using your second favorite Christmas gift (aka your 2t cookie scoop), measure out heaping scoops of the buckeye mix and smash into ball form. (The heat from your hands should help keep it together.) And then let them chill a bit in the fridge or freezer.

5. Meanwhile, melt your baking bark and coat those buckeyes! Then put them back in the freezer to set the chocolate.

Nutella’s Tips for Moms section of their web site informed me that the best breakfast to serve a child is one that will be eaten. So put a few Nutella Buckeyes in front of your precious little ones at the breakfast table. I guarantee it will be one of the best meals they’ve ever had!

To see more recipes using ingredients that aren’t just for breakfast anymore, visit The Cereal Baker.

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Recipes

Irish Cake Balls 2: The Secret of the Booze

I know, I know, these sound vaguely familiar to you. As well they should. Back before I was a regular recipe contributor for Foodbeast, the boys posted a pic of my first attempt of these three-sheets treats.

So you may be thinking, “Yea, yea. Been there. Done that.” Well, let me put it in perspective for you. You know how much you love yourself some KFC Original Recipe? Well, remember when they came out with extra-crispy? Yea, it’s like that.

I didn’t want to be the only one to benefit from the improvements in both the execution and the result of this recipe, so I’m sharing the new developments with you:

Irish Cake Balls

Ingredients

– Dark Chocolate Fudge Cake mix (and the necessary oil and eggs)
– Guinness Extra Stout (as a substitute for the water)
– 1 stick of butter, softened
– 3 3/4c powdered sugar, sifted
– 4T (or more) Bailey’s Irish Creme
– 2t (or more) Jameson
– white chocolate baking bark

Directions

1. Bake cake as directed substituting Guinness for water.
2. After cake has cooled completely, demolish it into crumbs in a biiiiiig bowl.
3. Throw (or gently add—powdered sugar probably shouldn’t be thrown) the next four ingredients together in an electric mixer and beat until fluffy. You’ll have to do several taste tests to determine the right amount of Bailey’s and whiskey for your palate.
4. Mix the frosting into the cake crumbles until awesome. Then scoop into balls with your always helpful 2t cookie scoop (I suggest a heaping scoop).
5. Let the balls chill in the fridge/freezer for a bit, then melt the baking bark and coat away.

In my previous recipe, I said that any old chocolate cake mix would do; however, Dark Chocolate Fudge cake mix is the way to go. It has a strong enough chocolate flavor to balance out the pervasive stoutiness of the Guinness.

Also, before I just added Bailey’s to a can of frosting (and dipped the cake balls into a whiskey syrup that made the chocolate coating seize up). Lame. Lame. Lame.

Making your own icing is imperative. Basically, I just took a classic butter cream frosting and substituted Bailey’s for milk and Jameson for vanilla.

These are booze-riddled balls of bliss that you can’t pass up (even though you may pass out)!

P.S. Did you catch the awesomely clever TMNT2 reference in the title? Go Ninja, go ninja, go!

For more out-there recipes and witty word play (and let’s not forget my humble disposition), check out The Cereal Baker.

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Recipes

Snap Into a Chocolate-Covered Slim Jim!

I remember when wrestling story lines meant something, brother! I’m talking Wrestlemania V.  (I know what you’re thinking, but I already checked. It’s not on Netflix).  The Mega Powers had split up and were going head-to-head in the main event to settle their feud over Miss Elizabeth.  I guess that was before they invented the concept of “Bros before Hos.”

In the end, Hulk Hogan‘s Big Boot defeated Macho Man’s Savage Elbow securing Hogan the WWF Championship yet again. (I was 6 at the time, and a professed Hulk-a-maniac, so to me it was awesome. Don’t act like you didn’t love it, too.)

You all know why two of the best dressed men in wrestling are on my mind: Macho Man Randy Savage has gone up to that big wrestling ring in the sky. But his legend lives on, certainly as a great performer, but more recently as the spokesman for Slim Jim, the smoked snack stick. So in memory of one of wrestling’s greats, I bought a pack of Slim Jim snack sticks…and promptly covered them in chocolate. Can you dig it?

The ingredients and directions for this particular recipe are slim-ilar (get it!?!) to my many chocolate-covered posts on The Cereal Baker: simple and easy.

Snap Into a Chocolate-Covered Slim Jim

Ingredients

– 1 can of Slim Jim snack sticks

– chocolate baking bark

Directions

1. Unwrap each Slim Jim and cut them in half.
2. Melt the baking bark.
3. Dip the Slim Jim halves into the melted bark.
4. Stick those beasts into the fridge to harden.

You know how when you bite, excuse me, SNAP into a Slim Jim it has that casing on it, and it’s all chewy? It’s like that but with chocolate. Ooooh yeah!

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Twinkie and Rice Krispies Treat Sushi

I have a friend that takes that “Liq-uor? I don’t even know her” joke to the extreme.  So if I were to tell him that I was making Twinkie sushi, I would have heard “Sushi? I don’t even know she.” Amusing but, let’s not lie, lame. Aaaanyways…

When putting together this dessert, I wanted to be true to the spirit of sushi and use the freshest ingredients available. And by “freshest” I mean dope because there is nothing fresh about Twinkies, Rice Krispies Treats and Fruit by the Foot.

Fun fact: the shelf-life for a Twinkie is 25 days, not years, as some might think.

It’s been done before, but that doesn’t make it any less awesome to try on your own.  Here is the basic run down the different varieties of sushi that I concocted:

Twinkie Makizushi (Pretentious, aren’t I?)

Ingredients

  • – Twinkies
  • – Fruit by the Foot
  • – Fruit Snacks
  • – Sour Gummi Worms
  • – Butterfinger
  • – Black Sprinkles

Directions

I wanted to maximize the efficiency of my Twinkies, so instead of cutting them and then wrapping them, I wrapped and then cut. This got me three slices per Twinkie (with the ends cut off) using one roll of Fruit by the Foot for 2 Twinkies.

Variety is the spice of life, so after the Twinkies were wrapped and sliced, I tried to mix it up a bit on what was in/on them.

  1. 1. I smashed some chopped up fruit snacks into the creme and sprinkled those sushi with crushed up black sprinkles (like roe!).
  2. 2. I cut gummie worms in half and shoved them partly into some other sushi to make them look like spider rolls.
  3. 3.  I skinned and crushed up Butterfingers and smashed the crumbs on top of the remaining sushi, to represent tempura flakes.

Gosh, I’m using a lot of aggressive verbs here. Don’t get between me and my Twinkie sushi or you will get hurt!

Rice Krispies Treats Nigirizushi

Ingredients

  • – Two long Rice Krispies Treats
  • – Swedish Fish
  • – Fruit by the Foot
  • – Sour Gummie Worms

Directions

  1. – Cut the treats into 7 pieces each. Feel free to smash up the sides of each for a softer curve like balls of sushi rice.
  2. – Top the first 7 with a Swedish fish and the second 7 with two worms.
  3. – Unwrap a Fruit by the Foot and slice it in half length-wise and then wrap those slices around the gummi/krispy treat.

For the wasabi, I made a butter cream frosting and dyed it green. For the ginger, I used dried mango slices. My favorites were the Sour Worms/Krispies Treats nigiri and the Butterfinger-topped Twinkie maki. I encourage you to take this idea and run with it. What else can you use to stuff or top these sweet sushi treats?