How to Make Brownie-Stuffed Brownies

Lately I’ve had brownies on the brain. So much so that when trying to come up with a new recipe, all I could think of was brownies, brownies, brownies. So I decided not to fight it. Brownie-stuffed brownies, topped with a brownie crumble? Sounds like a winner to me.

Brownie-stuffed brownies

Brownie-Stuffed Brownies
(About 24 Brownies)


  • 24 Little Debbie® Cosmic® Brownies (2 boxes of 6 packs of 2)
  • Duncan Hines Family Size Chewy Fudge Brownie Mix
  • Eggs oil and water called for on box mix
  • 5oz Fudge Brownie Goldfish Grahams


  1. Preheat oven to 350 degrees and grease 9×13 glass pan (or use your Brownie edge pan!).
  2. Pulse Fudge Brownie Goldfish Grahams in food processor until coarsely chopped. Set aside.
  3. Mix brownie batter according to directions. Spread thin layer of brownie batter on the bottom of greased 9×13 pan.
  4. Place single layer of Cosmic Brownies evenly over brownie batter (4×6), pressing each brownie down slightly into the batter.
  5. Pour remaining batter over brownie layer, spreading out batter so it covers all of the Cosmic Brownies.
  6. Sprinkle crushed Fudge Brownie Goldfish Grahams evenly over top of brownie batter and press down lightly.
  7. Bake according to directions (about 20 to 25 minutes) or until brownies are fully baked.
  8. Let cool for 20 minutes, cut into 24 pieces, and serve.

If you are looking to achieve a super dense, very rich, but not overly sweet brownie dessert, this is it my friends. This recipe is sure to satisfy even your most intense brownie craving.


How to Make Cake Batter Rice Pudding

Do you know what there’s not enough of in the world (and, in my opinion, never will be)? Cake batter flavored things. So I decided to add one more to the mix: Cake Batter Rice Pudding. It’s just rice pudding (which is surprisingly easy to make if you’ve already got some cooked rice on hand) with a little something extra to make it a lot more fun.

cake batter rice pudding

Cake Batter Rice Pudding
(3-4 servings)


  • 2/3c whole milk
  • 2/3c heavy whipping cream
  • 3T sugar
  • 1t vanilla
  • 1c cooked — and cooled — white rice (I used sushi rice, but I’m sure whatever you have around will do)
  • ¼-1/3c yellow cake mix (I used Pillsbury)
  • Rainbow sprinkles


  1. In medium pot, simmer the first four ingredients on the stovetop.
  2. Add rice and boil for about five minutes, stirring often, until thickened.
  3. Remove from heat and stir in 1/4c cake mix. (Taste and add more if it’s not cake-y enough for you).
  4. Spoon out equally into three or four small bowls (with four servings everyone gets about 1/4 cup of pudding) and top with rainbow sprinkles.

Yes, yes, and more please. If you have plans to have rice with dinner sometime this week, make a cup or so extra and give Cake Batter Rice Pudding a try.


How to Make Red Velvet Cornbread with Honey Cinnamon Cream Cheese Spread

Need a fun and easy side to take to a summer cookout? This Red Velvet Cornbread packs a sweet and savory combo of velvety cake and corny bread, with a sweetened cream cheese spread. It makes a great accompaniment to any barbecue feast. This recipe is simple, easy, and established — take a box of yellow cake mix and two boxes of Jiffy corn muffin mix, follow the directions on the back of each, mix them together, and bake.

Red Velvet Cornbread

Red Velvet Cornbread with Honey Cinnamon Cream Cheese

(makes 24 large squares)


Red Velvet Cake
(adapted from Cake Mix Doctor)

  • 1 package Red Velvet cake mix
  • 1 c buttermilk
  • 1/2c water
  • 1/4c oil
  • 3 eggs
  • 1 teaspoon vanilla extract


  • 2 boxes Jiffy Cornbread mix
  • 2 eggs
  • 2/3c milk
  • 1 can (15oz) whole kernel corn, drained

Cream Cheese Spread
(why recreate the wheel?)

  • 16oz cream cheese, softened
  • 6T honey
  • 1t cinnamon


  1. Preheat oven to 350 degrees F and grease and flour a 9×13 and an 8×8 (9×9 will do) glass pan.
  2. In large bowl, mix together cake mix, buttermilk, water, oil, 3 eggs, and vanilla. Beat with electric mixer on medium speed about 2 minutes until combined, smooth, and thick.
  3. In a separate bowl, mix together both boxes of cornbread mix, 2 eggs, and 2/3c milk until just combined.
  4. Pour cornbread mix into red velvet cake mix and fold together until no yellow streaks are left, then gently stir in corn.
  5. Distribute mix between two pans so that they are about equal in level (2/3 of the batter in the lager pan and 1/3 in the smaller pan).
  6. Place both pans in oven and bake 30 to 40 minutes, or until cornbread is fully cooked, springing back when lightly pressed in the middle.
  7. Meanwhile, whip together cream cheese, honey and cinnamon with electric mixer until smooth and fluffy (about 1 minute or so). Cover and chill in fridge until ready to serve.
  8. Let cornbread cool in pan for 20 to 30 minutes, then cut and serve.

It’s like a savory red velvet cake and a sweet and spongy cornbread all at the same time… and when you add the cream cheese spread and take a big bite, it’s like the party has moved from the patio to your mouth.


How to Make Mini Gooey Donut S’mores

Happy National Donut Day! Assuming you’ve already visited all of your local donut shops for your free donuts, I’m going to suggest going a step further and commemorating this momentous occasion by making a donut treat of your own: Donut s’mores! It’s a super easy recipe replacing your garden variety graham with a mini cinni donut. Yum-O!

Donut Smores

Mini Donut S’mores

(makes 1 dozen s’mores)


  • 12 mini cinnamon donuts
  • 6 marshmallows (the s’more-making size)
  • XL Hershey’s Chocolate Bar


  1. Cut donuts in half like you were slicing a bagel.
  2. Cut mallows in half to create two shorter mallows.
  3. Toast mallow halves in toaster oven until soft and light golden brown in color (about 2 minutes).
  4. Place mallow half onto bottom donut half, top with one piece of Hershey’s chocolate bar, and return to toaster oven to get the chocolate just a teensy bit melty (about 15 to 30 seconds depending on how hot the toaster still is).
  5. Remove from toaster oven, top with other half of donut, and holy goodness, dig in.

If cinnamon donuts aren’t your style, feel free to use powdered, chocolate glazed, crunchy, or whatever other flavor mini donut you can find. Celebrate donuts everywhere by making this really simple and really tasty treat today!


How to Make Cheetos Cookie Butter Truffles

How did I spend my Friday night? Sitting on the floor of my pantry surrounded by open jars of various butters and spreads. Armed with a Frito in one hand and a Cheeto in  the other, I dug in to each jar, hoping to find a combination that would speak to me. Shameful? Maybe. Successful? Yes!


Cheetos Cookie Butter Truffles

Biscoff Cheetos Truffles



  1. Pulse Cheetos in food processor until they become a fine crumb.
  2. Warm cookie butter in microwave until it’s easily stirrable (15-20 seconds). Stir in heavy whipping cream and crushed Cheetos. Chill in fridge until scoopable (maybe 20 minutes).
  3. Scoop into balls with your 2 t cookie scoop and keep chilled in fridge until ready to coat. (Makes around 24 truffles, give or take some thorough taste testing).
  4. Melt white chocolate baking bark in the microwave and coat your truffles.
  5. Return truffles to fridge to set and then, my friend, be prepared for awesomeness.

Though you may not think so, cookie butter and Cheetos go together like… well, cookie butter and Cheetos. Enjoy!


How to Make Dessert Lasagna Layered with Oreos, Cookie Dough & Blondies

While browsing the internet, I stumbled across these Chocolate Chip Cookie n Oreo Fudge Brownie Bars — chocolate chip cookie dough topped with Oreos and brownie batter. They look amazing, and I’m sure they taste even better. This inspired me to bake something decidedly decadent, so I took the concept of the above recipe, mixed it with the tastiness of Cake Batter Blondies, and came up with this…

Dessert Lasagna


  • 1 package (16.5 oz) sugar cookie dough
  • 28 Golden Birthday Cake Oreo cookies
  • 1 box yellow mix
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup rainbow sprinkles
  • 1/2 cup white chocolate chips


  1. Preheat oven to 350 degrees F and line 9×13 pan with parchment paper.
  2. Break apart sugar cookie dough and press evenly on bottom of pan.
  3. Layer Golden Birthday Cake Oreo Cookies in single layer over sugar cookie dough. (You can make them fit. I believe in you.)
  4. Combine the cake mix, oil, milk, and egg in a large bowl. Then fold in the rainbow sprinkles and white chocolate chips. Pour Blondie batter over Oreo cookies and spread evenly.
  5. Bake for 40 to 50 minutes or until the top is set and golden brown.
  6. Let cool for completely (if you can wait that long), cut into 32 pieces, and serve.

Oh, to the, my. These bars are sweet, sugary, and super yum-o. Add a tall glass of cold milk to the mix and you’ve got everything you could want in dessert, lover, or friend.


How to Make Caesar Salad Truffles with Crouton Dust

Last week I took some “secret-ingredient” blondies to work and set my coworkers to the task of finding out what it was. Turns out, it was Manwich, but before they figured that out, they gave me a lot of really good ideas on what I could have used instead, one of them being salad dressing. I wanted to find a way to incorporate croutons (possibly the best part of a salad) into whatever recipe I decided upon and immediately thought of my go-to truffles.

Hello sweet and savory!


Caesar Salad Truffles

(makes about 16 truffles)


  • 3.5 ounces Caesar Salad Croutons
  • 2T creamy Caesar dressing
  • 3T butter
  • 3 ounces dark chocolate


  1. Pulse croutons in food processor until fine crumbs.
  2. In medium bowl, melt together chocolate and butter in microwave.
  3. Stir dressing and then 3/4 cup crouton crumbs into melted chocolate.
  4. Chill in fridge for 20 minutes and then scoop into 2 teaspoon-sized balls, and roll in remaining pulverized croutons.
  5. Return to fridge for another 20 minutes and serve (If you like your truffles softer, forego the second chilling time).

How to Make Manwich Blondies with Sloppy Joe Sauce

Pop quiz, Hot Shot: You want to bake something, but you really don’t feel like going to the store to get supplies. What do you do? If you’re me, you take a look in your pantry and see Manwich (yes, tangy, tomato-y Sloppy Joe sauce) and you think, “Huh, I could make dessert with that.” So tonight at my house, we had Manwich Blondies. The original recipe I started with calls for one can of Hershey’s syrup, so the substitution was easy, and the results were a crave-worthy, sweet and savory “dessert.”
Manwich Blondies

Manwich Blondies


  • 1c sugar
  • 8T (1 stick) butter, softened
  • 4 eggs
  • 1c flour
  • 15oz Manwich Original Sloppy Joe Sauce
  • 1/2T cinnamon
  • 1c white chocolate chips
  • 1/2c toasted pecans, chopped
  • 1c toasted coconut

How to Make It

  1. Preheat oven to 350 and generously grease your brownie edge pan (a 9×13 pan is also acceptable).
  2. In large bowl, whisk together sugar, softened butter, and eggs.
  3. Stir in flour, cinnamon, and Manwich.
  4. Fold in white chocolate chips, coconut, and pecans.
  5. Spread into prepared pan and bake for 35-ish minutes.
  6. Cool for 10 to 15 minutes and cut into squares (about 24 blondies).