Kix Toffee

This is a super sugary delight that somehow didn’t make all the (real) adults I shared it with groan about sweetness. Several of them actually came back for seconds, and thirds! It’s definitely kind of addictive! Sweet and crunchy and very munchable.

I messed up the settings on my camera that day somehow… sorry!

Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 1 1/3 cups granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 3/4 Kix cereal

Line an 11×15″ pan with parchment or a silpat and set aside.

Combine the butter, sugar, corn syrup, and water in a heavy-bottomed pot over medium heat.

Cook, stirring constantly, until the mixture caramelizes, about 25 minutes. At 20 minutes I didn’t see any color change at all, and was bored out of my mind, but at 25 it was a nice light brown.

Remove from the heat and add the Kix, stirring well to coat evenly with the sugar mixture.

Pour onto the prepared sheet and spread until the Kix are in a single layer.

Let cool until hardened, then break into chunks.

I actually misread the recipe and did 2 1/4 cups of Kix, and thought there was a bit more of the sugar mixture than necessary, so adding that extra half-cup of Kix should be just about perfect!

Kix Toffee

From 1180 Things to Make in the Kitchen, a book I borrowed and don’t see for sale anywhere online.

  • 1 cup unsalted butter
  • 1 1/3 cups granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 3/4 Kix cereal

Line an 11×15″ pan with parchment or a silpat and set aside.

Combine the butter, sugar, corn syrup, and water in a heavy-bottomed pot over medium heat. Cook, stirring constantly, until the mixture caramelizes, about 25 minutes. Remove from the heat and add the Kix, stirring well to coat evenly with the sugar mixture. Pour onto the prepared sheet and spread until the Kix are in a single layer. Let cool until hardened, then break into chunks.

 

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Chocolate Silk Pie

Double layer deliciousness that happens to be gluten-free, if you get yourself a g-f crust. The chocolate cream layer is really delightful, and everyone that tried this (not just me, for a change) loved it! The recipe is from Idahoan, and uses their potato flakes to good result.

Ingredients:

  • 1 prepared pie crust, unbaked

Chocolate Fudge Bottom:

  • 1/2 cup Idahoan Buttery Homestyle Flavored Mashed Potatoes, prepared, cooled, and measured after preparation
  • 5 tablespoons unsalted butter
  • 1/4 cup cocoa powder
  • 1 1/2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Chocolate Cream Topping

  • 8 ounces cream cheese, room temperature
  • 1/2 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder

Preheat oven to 350 degrees.

To make the bottom layer, combine the butter, cocoa powder, and chocolate in a medium saucepan over medium low heat until fully melted.

Remove from the heat and add the sugar, eggs, vanilla, and salt, and whisk together.

Pour into the prepared crust and bake for 20 minutes.

This sunk some with cooling, which made room for the top layer.

Remove from the oven and cool completely on a wire rack.

To make the top layer, beat all the ingredients in a large bowl until light and fluffy.

Spread evenly over the cooled fudge layer.

Chocolate Silk Pie

From Idahoan.

  • 1 prepared pie crust, unbaked

Chocolate Fudge Bottom:

  • 1/2 cup Idahoan Buttery Homestyle Flavored Mashed Potatoes, prepared, cooled, and measured after preparation
  • 5 tablespoons unsalted butter
  • 1/4 cup cocoa powder
  • 1 1/2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Chocolate Cream Topping

  • 8 ounces cream cheese, room temperature
  • 1/2 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder

Preheat oven to 350 degrees.

To make the bottom layer, combine the butter, cocoa powder, and chocolate in a medium saucepan over medium low heat until fully melted. Remove from the heat and add the sugar, eggs, vanilla, and salt, and whisk together. Pour into the prepared crust and bake for 20 minutes. Remove from the oven and cool completely on a wire rack.

To make the top layer, beat all the ingredients in a large bowl until light and fluffy. Spread evenly over the cooled fudge layer.

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Creamsicle Jello

An extremely satisfyingly jiggly jello with lovely creamsicle-y flavor! Bring it to your next party!

Ingredients:

Cream filling:

  • 3 tablespoons unflavored powdered gelatin
  • 1 cup cold water
  • 8 ounces cream cheese, room temperature
  • 1 14 ounce can sweetened condensed milk
  • 1 12 ounce can evaporated milk
  • 1 cup heavy cream

Orange outside:

  • 2 3 ounce packages orange jello
  • 2 cups boiling water
  • 2 cups cold water

Grease a bundt pan and set aside.

In a small dish, combine the gelatin and cold water and let sit for 10 minutes.

After the 10 minutes, microwave for 40 seconds to melt.

Meanwhile, in a large bowl beat together the cream cheese and condensed milk until no chunks remain.

Beat in the evaporated milk and cream until fully combined.

Beat in the melted gelatin. Pour the mixture into the bundt and refrigerate at least 2 hours, until set.

After 2 hours, in a medium bowl combine the orange jello and the boiling water. Stir until dissolved, about 3 minutes. Add the cold water, and let sit until cooled to room temperature. You can do this on the counter or in the fridge, but check frequently if you’re refrigerating.

Once the orange jello is room temperature, remove your bundt pan from the fridge. Invert the cream cheese jello mixture to turn out onto a platter, then flip it right back in the pan.

Gently pour the orange jello into the bundt, floating the cream cheese mixture up into the orange.

Carefully transfer back to the fridge for at least 2 hours, until set.

When ready to serve, fill your sink or a large dish with hot water. Dip the bundt pan into the hot water, careful not to let the water come over the top, for just 10 seconds, to just slightly melt the outside to allow it to come out of the pan. Invert onto a platter, slice, and serve!

Creamsicle Jello

Adapted from Cooking LSL.

Cream filling:

  • 3 tablespoons unflavored powdered gelatin
  • 1 cup cold water
  • 8 ounces cream cheese, room temperature
  • 1 14 ounce can sweetened condensed milk
  • 1 12 ounce can evaporated milk
  • 1 cup heavy cream

Orange outside:

  • 2 3 ounce packages orange jello
  • 2 cups boiling water
  • 2 cups cold water

Grease a bundt pan and set aside.

In a small dish, combine the gelatin and cold water and let sit for 10 minutes. After the 10 minutes, microwave for 40 seconds to melt.

Meanwhile, in a large bowl beat together the cream cheese and condensed milk until no chunks remain. Beat in the evaporated milk and cream until fully combined. Beat in the melted gelatin. Pour the mixture into the bundt and refrigerate at least 2 hours, until set.

After 2 hours, in a medium bowl combine the orange jello and the boiling water. Stir until dissolved, about 3 minutes. Add the cold water, and let sit until cooled to room temperature. You can do this on the counter or in the fridge, but check frequently if you’re refrigerating. Once the orange jello is room temperature, remove your bundt pan from the fridge. Invert the cream cheese jello mixture to turn out onto a platter, then flip it right back in the pan. Gently pour the orange jello into the bundt, floating the cream cheese mixture up into the orange. Carefully transfer back to the fridge for at least 2 hours, until set.

When ready to serve, fill your sink or a large dish with hot water. Dip the bundt pan into the hot water, careful not to let the water come over the top, for just 10 seconds, to just slightly melt the outside to allow it to come out of the pan. Invert onto a platter, slice, and serve!

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Caramel Apple Pizza

A fun, pretty easy dessert that’s something different than usual. It’s best the same evening it’s baked, but wasn’t nearly as soggy as I expected on the second day.

Crust:

  • 1 3/4 to 2 1/4 cups all-purpose flour
  • 1 envelope pizza crust yeast
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water
  • 3 tablespoons corn oil (I used vegetable oil. Who has corn oil?)

Toppings:

  • 2 Granny Smith apples, cored and thinly sliced (Fleischmann’s recommends peeling them, I didn’t bother)
  • 1/3 cup brown sugar
  • 2 tablespoons corn starch
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 tablespoons butter, melted
  • 1 1/2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped peanuts (I took this as optional)

Preheat your oven to 425 degrees. Line a baking sheet with parchment/a silpat or grease a pizza pan.

In a large bowl, combine 1 cup of the flour, the yeast, sugar, and salt, and stir briefly together. Add the water and oil and mix until combined.

Add enough of the remaining flour to make a soft dough – I used about 1 3/4 total. Knead until smooth and elastic, then move to your prepared pan and pat or roll into a 12″ circle, pinching a rim around the outside to create a crust. Use a fork to dock (stab) the dough every inch or so.

Place the apple in concentric circles on the prepared crust.

In a small bowl, mix together the brown sugar, corn starch, and cinnamon until no sugar clumps remain.

Stir in the butter, corn syrup, and vanilla until evenly mixed, then drop in small dollops over the apples. The mixture will melt and spread to fill the crust as it bakes, so if it’s not perfectly even that’s probably fine. Sprinkle with peanuts if desired.

If using a pizza pan, place a larger pan underneath to catch drips. Place pan(s) in the oven and bake 16-21 minutes, until the crust is golden and the apples are tender. Let rest at room temperature 10 minutes before transferring to a cutting board to slice.

Caramel Apple Pizza

From Bread World.

Crust:

  • 1 3/4 to 2 1/4 cups all-purpose flour
  • 1 envelope pizza crust yeast
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water
  • 3 tablespoons corn oil

Toppings:

  • 2 Granny Smith apples, cored and thinly sliced
  • 1/3 cup brown sugar
  • 2 tablespoons corn starch
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 tablespoons butter, melted
  • 1 1/2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped peanuts (optional)

Preheat your oven to 425 degrees. Line a baking sheet with parchment/a silpat or grease a pizza pan.

In a large bowl, combine 1 cup of the flour, the yeast, sugar, and salt, and stir briefly together. Add the water and oil and mix until combined. Add enough of the remaining flour to make a soft dough – I used about 1 3/4 total. Knead until smooth and elastic, then move to your prepared pan and pat or roll into a 12″ circle, pinching a rim around the outside to create a crust. Use a fork to dock the dough every inch or so.

Place the apple in concentric circles on the prepared crust. In a small bowl, mix together the brown sugar, corn starch, and cinnamon until no sugar clumps remain. Stir in the butter, corn syrup, and vanilla until evenly mixed, then drop in small dollops over the apples. The mixture will melt and spread to fill the crust as it bakes, so if it’s not perfectly even that’s probably fine. Sprinkle with peanuts if desired.

If using a pizza pan, place a larger pan underneath to catch drips. Place pan(s) in the oven and bake 16-21 minutes, until the crust is golden and the apples are tender. Let rest at room temperature 10 minutes before transferring to a cutting board to slice.

 

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Butterfinger Cheesecake

As should come as no surprise to anyone, Butterfinger Cheesecake is quite delicious! I had adapted a recipe for mini-cheesecakes into one cheesecake, which worked fine except I’m going to recommend that for you all, instead of making a chocolate layer on top, which gets rock hard in the refrigerator and smooshes your cake when you press down to cut it, you just drizzle each slice with hot fudge sauce when serving. Smoosh-problems solved!

I baked this with a hot water bath, which helps reduce/prevent cracks in the surface, but I never manage to wrap my springform with foil well enough to prevent water from leaking through, so I don’t know that I’d bother. Soggy bottom crust edges are a bummer!

Ingredients:

Crust:

  • 30 Nilla Wafers
  • 3 tablespoons butter, melted
  • a pinch salt
  • 2 tablespoons sugar

Filling:

  • 8 ounce package cream cheese, room temp
  • 1/4 cup creamy peanut butter
  • 1/2 cup sugar
  • 1 large egg
  • 2 tablespoons heavy cream
  • a pinch salt
  • 4 fun size Butterfingers

To serve:

  • hot fudge sauce
  • 3 chopped fun size Butterfingers

Preheat oven to 350 degrees. Lightly grease an 8″ springform pan.

To make the crust, place the Nilla wafers in a food processor and process until only crumbs remain.

Combine remaining crust ingredients and pulse until mixed.

Pour into the springform and press evenly into the bottom and a bit up the sides.

Bake 10 minutes, until lightly golden, then remove from the oven.

Wipe out the food processor with a paper towel, then add the cream cheese and peanut butter and process until mixed.

Add the sugar, egg, cream, and salt and process until smooth.

Add the Butterfingers and process an additional 20 seconds, until chopped and spread through the batter.

Turn the mixture out into the baked crust.

Bake for one hour, then turn the oven off and crack the oven door open (wedging it with an oven mitt or wooden spoon if necessary to keep it open) and let the cheesecake sit an additional 2 hours.

Refrigerate overnight, then serve topped with hot fudge sauce and chopped additional Butterfinger.

Butterfinger Cheesecake

Adapted from Noble Pig.

Crust:

  • 30 Nilla Wafers
  • 3 tablespoons butter, melted
  • a pinch salt
  • 2 tablespoons sugar

Filling:

  • 8 ounce package cream cheese, room temp
  • 1/4 cup creamy peanut butter
  • 1/2 cup sugar
  • 1 large egg
  • 2 tablespoons heavy cream
  • a pinch salt
  • 4 fun size Butterfingers

To serve:

  • hot fudge sauce
  • 3 chopped fun size Butterfingers

Preheat oven to 350 degrees. Lightly grease an 8″ springform pan.

To make the crust, place the Nilla wafers in a food processor and process until only crumbs remain. Combine remaining crust ingredients and pulse until mixed. Pour into the springform and press evenly into the bottom and a bit up the sides. Bake 10 minutes, until lightly golden, then remove from the oven.

Wipe out the food processor with a paper towel, then add the cream cheese and peanut butter and process until mixed. Add the sugar, egg, cream, and salt and process until smooth. Add the Butterfingers and process an additional 20 seconds, until chopped and spread through the batter. Turn the mixture out into the baked crust, then bake for one hour. Turn the oven off and crack the oven door open and let the cheesecake sit an additional 2 hours. Refrigerate overnight, then serve topped with hot fudge sauce and chopped additional Butterfinger.

 

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Chorizo Manchego Flatbread

It’s been many years since my last chorizo/manchego recipe, but it’s a flavor combo well worth returning to! My current supermarket doesn’t have the kind of firmer chorizo I used back in 2013, but I tried two different types it did have, and one was way better for the purpose (= didn’t drip grease up to my elbow). I used refrigerated dough, as I was making this straight back from the airport without time for homemade dough to rise, but it worked really well for this purpose, so I stuck with it when I made my second try!

Ingredients:

  • 1 Pillsbury thin crust pizza crust
  • 5 ounces Manchego cheese
  • Johnsonville ground chorizo – I started off with a tube of ground chorizo and it was super super greasy, but this stuff, the kind that comes plastic wrapped to a foam tray, was much more reasonable
  • apricot preserves

Preheat your oven to 400 degrees. Grease or line with parchment/a silpat a 10×15″ half sheet pan. While the oven heats, grate the cheese, then set aside. Pop the crust tube and spread the dough out widely over the pan. Bake for 8 minutes.

While the crust bakes, cook the chorizo on the stove over medium-high heat.

Remove the crust from the oven and spoon several large spoonfuls of apricot preserves on it.

As the heat of the crust begins to melt the preserves, spread them to thinly cover the whole crust except for a thin edge all the way around for later handling. Cover the apricot preserves with the grated cheese, then top with as much of the cooked chorizo as desired/as fits.

Bake an additional 8-10 minutes.

Slice, and enjoy!

Chorizo Manchego Flatbread

 

  • 1 Pillsbury thin crust pizza crust
  • 5 ounces Manchego cheese
  • Johnsonville ground chorizo
  • apricot preserves

Preheat your oven to 400 degrees. Grease or line with parchment/a silpat a 10×15″ half sheet pan. While the oven heats, grate the cheese, then set aside. Pop the crust tube and spread the dough out widely over the pan. Bake for 8 minutes.

While the crust bakes, cook the chorizo on the stove over medium-high heat.

Remove the crust from the oven and spoon several large spoonfuls of apricot preserves on it. As the heat of the crust begins to melt the preserves, spread them to thinly cover the whole crust except for a thin edge all the way around for later handling. Cover the apricot preserves with the grated cheese, then top with as much of the cooked chorizo as desired/as fits. Bake an additional 8-10 minutes. Slice, and enjoy!

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Strawberry Cacao Pigpen

A week or two ago I got an email asking if I was interesting in trying cacao tea. Although I’m not a tea drinker, I am always curious about anything chocolatey, so found a method more my style to check it out! This recipe makes roughly twice as much cacao tea jello as you’ll need, so you’ll have some more for sampling.

Ingredients:

  • 3 3/4 cups boiling water, divided
  • 6 ounce box strawberry jello
  • 2 tablespoons sour cream
  • 2 tablespoons cacao tea grounds
  • 1/2 cup cold water
  • 3 packages unflavored gelatin
  • 1/2 cup chocolate chips, or more as desired
  • mint leaves

This smells Very Good.

To start off, you’ll need a Piggy Pop mold for the pigs, which is something I had just been given/was eager to use.

To 1 1/4 cups of the boiling water, add the box of strawberry jello and stir well until fully dissolved. Let cool, then stir in the sour cream, which helps make them a bit opaque and isn’t enough to impact the taste.

Gotta whisk pretty seriously to break up all the sour cream.

Pour into the pig mold and refrigerate overnight.

The next day, bring 2 1/2 cups of the remaining water to a boil. Place the 2 tablespoons of tea into a tea strainer or, as I had, empty tea bags. Put your tea strainer/bags into the boiling water, cover, and turn off the heat but leave the pot on the warm burner. Steep for 10 minutes.

Meanwhile, in a small dish, combine the cold water and three packets of gelatin, stir together, and let sit 5 minutes.

Remove the tea strainer/bag from the hot water, and if necessary, bring back to a near-boil. Remove from the heat and stir in the gelatin mixture. Let cool to room temperature.

Gently remove the jello pigs from the mold, pushing from the top – I found they popped out quite easily even from an ungreased mold.

Place as many pigs as you’d like into an empty 9″ springform pan. Pour enough of the cacao tea gelatin in to act as a cozy mud bath for your pigs. Refrigerate until set, several hours.

Meanwhile, line a small pan with parchment or wax paper. Melt the chocolate chips by microwaving in short bursts. Place in a piping bag or ziplock with the corner cut off, using a flat tip if you have one. Pipe even length lines, evenly spaced, for fence posts, then cross them perpendicularly to connect your fence. Make several short sections, as you’ll be putting straight fences into a round pan. Refrigerate to set the chocolate.

Once all the gelatin is set, remove the side from the pan. Gently peel the chocolate fences from the parchment and stab the bottom of each section into the gelatin around the outside, to create a fence. Holding the mint leaves in a tight bunch, cut thinly either with a knife or kitchen shears. Sprinkle the cut mint as desired to create patches of ‘grass’. Slice, and enjoy your wigglepigs!

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