Caramel Apple Blondies


Recipe: Gonna Want Seconds

Packaged Food

Chocolate Instant Noodles Are Unnecessarily Real

Chocolate-Instant-NoodlesWe once wrote about throwing pudding (not so great) into noodles as a sweet upgrade, but we never thought they’d make a dessert variation of instant noodles. For good reason, right?

Called dessert noodles, the Luxurious Chocolate flavor of Pot Noodle features a creamy chocolate sauce, topped with chunks of all-butter fudge, milk chocolate chips and maple-covered pecan nuts. Sounds…delicious. Because of National Chocolate Day, UK-based chocolatier Paul A. Young helped Pot Noodle come up with this lavish flavor of instant noodles.

I mean, if you’re broke and hungry, you might as well give it a shot. Though we imagine this probably won’t sit too well in most stomachs.

We’ll stick to our chocolate-covered bacon, thank you very much.

H/T First We Feast Picthx Pot Noodle


Nutella Pumpkin Brownies Sprinkled with Pecans

pumpkin brownie

via Brown Sugar


FYI: The Rugrats’ Reptar Bars Aren’t Extinct

reptar bars

’90s kids unite on this throwback recipe. Yes, the Rugrats’ Reptar bars are a real thing, thanks to Adventures in Cooking. Chocolate outside, green goodness inside. You’re welcome.


DQ’s Blizzard of the Month for June is a Turtle Brownie with Pecans

Dairy Queen has put out their latest monthly Blizzard of the Month  for June 2012 in the form of a Turtle Bownie with Pecans.

The Turtle Brownie flavor takes the place of last month’s trend-following Confetti Cake Batter issue.

The decadent looking new treat features pecans, caramel and chewy brownies pieces blended with the brand’s traditional creamy vanilla soft serve. A small cup will set you back 680 calories and 31 grams of fat.

Time to get into a sugar coma!


Toffee-Coffee Pecan Scones with a Kahlua Glaze

In two weeks I will be back in the States cooking up a storm. But until then, I will continue to enjoy my days here in Macedonia with my family, and you will continue to enjoy the guest-posts of some of my favorite bloggers!

Few months ago I was asked by the magnificent Chef Dennis to guest-post for him on his amazing then blog, More Than a Mountfull, now A Culinary Journey with Chef Dennis. I admit, I was soooo nervous and super-excited back then because I was just a newbie to this world of food blogging and here was the brilliant Chef Dennis asking me to guest post for him! WOOOOHOOOO! Calm down Kat, calm down…phewwww.

I am now thrilled to announce that Chef Dennis is going to share his amazing talent with us, today, here on Diethood!


I would like to say hi to all of Kate’s readers, for those of you that don’t know me, I’m Chef Dennis. I’m so happy to be here today with you, and to say I was excited to help Kate out while she was in Macedonia would be an understatement! I’m a big fan of Diethood, and consider it an honor to be allowed to share your blog today.

I always say I’m not a very good baker, but I love to bake. I think the only thing that saves me is that I love to eat baked goods, so that gives me the incentive to be

This is only my second attempt at scones, and I think these came out so much better than my first batch and cutting them into individual scones made all the difference allowing more edges to get crunchy! What I did learn from this process is that after you cut them and brush them with cream, you need to refrigerate the cut pieces to allow the dough to firm up a bit before heading into the oven. My scones spread a little bit and I don’t think they would have if the dough had been cold.

So that’s my tip!

I also was fortunate enough to have some wonderful coffee pecans, that my friend Mike from Amelia’s Spicing Pecans sent to me, and they are delicious! Check out his Facebook page and say hi, Mike is a great guy with a great product! It’s amazing what I can find in my pantry, and I had a half a bag of toffee pieces (I think I ate the other half as a snack one night…sigh) and I thought they would be the perfect complement to the coffee flavors, and let me tell you I was right! Top it all off with that wonderful Kahlua glaze, throw in an espresso or coffee, and you’re gonna be good to go for the rest of the morning! Sugar and caffeine can be a wonderful thing!

Seriously they were really good, crunchy on the outside and tender and moist on the inside, a definite success, so give them a try and let me know how you like them!

Toffee-Coffee Pecan Scones with a Kahlua Glaze

You will need:

  • 2 cups all-purpose Flour
  • 1 tbsp. Baking Powder
  • 1 tsp. espresso powder
  • ½ tsp. Salt
  • 6 tbsp. Sugar
  • Zest of one Lemon
  • 12 tablespoons unsalted butter, cold and cut into cubes
  • ½ cup Heavy Cream
  • ½ cup Greek Yogurt (plain or Vanilla)
  • ½ cup coffee pecans (or regular pecans)
  • ½ cup toffee pieces

Kahlua Glaze


  • 2 cups confectioners’ sugar
  • 2 Tbsp. Kahlua
  • ¼ cup Heavy Cream
  • 2 tsp. Espresso Powder
  • ¼ cup Greek Yogurt


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In the bowl of a food processor add in the flour, baking powder, salt, sugar, and lemon zest, pulse to blend.
  • Add the cubes of butter and pulse until the butter has been cut into the mixture, it should likecoarse grains of sand.
  • In a small bowl, mix together the yogurt, espresso powder, cream, and vanilla until combined.
  • Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not over mix.
  • Add the pecans and toffee pieces and gently fold together, Mix just enough to incorporate.
  • Form the mixture into a ball and place on the parchment paper.
    7. Use your hands to form the dough into a large circle and flatten about one inch thick.
  • Cut circle in half, then half again, and once more, to create 8 equal pieces.
  • Brush the pieces with a little cream or milk to get a good finish.
  • Refrigerate scones for 20 minutes before baking to keep them from spreading
  • Bake for 15-20 minutes, or until a deep golden brown in color.
  • Transfer to a wire rack to cool.

While the scones are cooling make the glaze.

  • Add the Kahlua, cream, espresso powder and confectioners’ sugar in small bowl mix well.
  • Add in the Greek Yogurt, and let rest for 5 minutes to build flavor.
  • Drizzle the glaze over the tops of the scones and serve!

Snickerturtle Pie: Snickers Meet Turtles

This is a pie where a Snickers bar and turtle candy flavors meet and make a glorious baby. Then, their baby is frozen. And then, that baby will soon become your new favorite ice cream/pie/cheesecake. We’re about to have a chocolate, caramel, cheesy, vanilla mess on our hands. You ready?

Look at that delicious mess!

I got this recipe from a friend’s mom. She brought this pie to my Bridal Shower few years back, and I just about died! I saw heaven as soon as I bit into it. (I really hope that there’s frozen pies in heaven…keeping my fingers crossed.)

I hunted her down a few days after my shower and we finally got her mom to give up the recipe. I thought it was going to be this extensive recipe with some intimidating method that I was going to be afraid to try… thank goodness it was none of that. It is soooo easy! The hardest part is waiting for it to freeze.

Like 5 hours. But it’s worth it!

The first time I made it I inhaled it; no surprise there.

The next time I made it my dad and I wolfed it down in one sitting. Two forks, one pie, and a father-daughter conversation.

We plan to repeat that today. The pie is in the freezer – chillin’.


Snickerturtle Pie

The original pie crust is with graham crackers; I used an Oreo pie crust because that is all I had.

You will need:

1 1/4 cups graham cracker crumbs

1/4 cup butter, melted

1 package (8 oz.) cream cheese, softened

1/3 cup sugar

1/3 cup smooth peanut butter

2 cups thawed whipped topping

1/2 cup chopped pecans, toasted and divided

1/4 cup caramel ice cream topping + more for drizzling on top

3 to 4 tablespoons melted chocolate for topping


In a mixing bowl mix together the crumbs and butter; press onto the bottom and up the sides of a 9-inch pie plate.

In your electric mixer’s bowl beat together the cream cheese, sugar, and peanut butter. Mix well.

Toast the pecans over medium heat for 3 minutes on your stovetop – shake them frequently so they don’t burn.

Add in the whipped topping and half of the toasted pecans; blend well.

On the bottom of the cookie crust spread 1/4 cup of caramel ice cream topping.

Spread the cream cheese mixture on top of the caramel.

Freeze for 3 hours.Take out the pie and spread the rest of the pecans over the top.

Melt some chocolate and drizzle it with a spoon across the entire pie.

When done with the chocolate, get the caramel topping and drizzle some more.

Put it back in the freezer for another 1 to 2 hours.

Dig in!

Keep it frozen.

For more delicious recipes please hop over to Diethood.



Dulce de Leche Brownies

These Dulce de Leche Brownies are the definition of eye candy… alongside Olivia Munn! But lets get back to the main course, if you guys aren’t familiar with your Latin-American treats, Dulce de Leche is a thick milk-based caramel sauce. It sounds delicious, tastes even better, and you can even eat it by itself if you like.

I prefer to have my cake and eat it too, which is why I chose to eye these Dulce de Leche Brownies! They are basically made with one cup of Dulce de Leche (home made or store bought), pecans or walnuts, semisweet chocolate, cocoa powder and your basic brownie essentials like eggs, butter and flour. Look at the crazy swirls on the crust of the brownie… they are making me drool. (Recipe @ MissInTheKitchen)