Maple Pecan Pie

When I think of Thanksgiving, I automatically think of myself drowning in pie at the dessert table. I hope you think of it that way, too. Every year, I find it's easy to get my hands on a good pumpkin and apple pie, but pecan is really the best when it's homemade. And why would you settle for basic if you're cooking at home? Why not jazz it it up? There's no reason not to. This year, I'm making a maple pecan pie with my favorite Maple Guild maple syrup. I also happened to top this pie with caramel praline ice cream and more maple syrup, all in the spirit of Thanksgiving.

I have been participating in their Maple IT recipe contest all through fall, and this is my final go at winning. It's delicious. And it's super easy.



  • 1 1/2 cups pecan halves
  • 1 cup The Maple Guild maple syrup
  • 3/4 cup dark brown sugar
  • 3 large eggs
  • 1/4 cup sugar
  • 3 tablespoons butter, melted
  • 1 1/2 tablespoon all purpose flour
  • 1 1/2 teaspoon vanilla extract
  • 1 9-inch frozen deep-dish pie crust


1. Preheat oven to 375 degrees Fahrenheit.  

3. In a large bowl, whisk the maple syrup, brown sugar, eggs granulated sugar, butter, flour and vanilla extract.

4. Place unbaked crust on baking sheet. Spread nuts over crust. Pour filling over and make sure the pecans are spread evenly throughout.


5. Bake for 45 minutes to 1 hour, until crust is browned and the pie is firm.


6. Top with more syrup and some ice cream because #Thanksgiving.


Brown Butter Salted Caramel Apple Cider Cake

This cake is the ultimate Fall flavor explosion. Each step is listed below, but you can also use store bought salted caramel sauce or store bought apple pie filing. However, I recommend making every step because this is so delussssshhiouss!!!

Brown Butter Cake


  • 3 sticks unsalted butter
  • 1 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 5 eggs
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1/2 cup apple cider
  • 1 1/2 teaspoon vanilla extract


1. In a light colored sauce pan, heat the butter on medium-low heat until melted. Continue cooking and stirring frequently until the butter begins to develop a light brown color and a nutty aroma. Once the butter is browned, remove the pan from the heat and pour the browned butter into a heatproof bowl.

2. Let the butter cool until it reaches room temperature. Then, put the refrigerator for about 30 minutes, until cold.

3. Once the butter is hardened, re-soften at room temperature until it is ready to cream with sugar.


4. When the butter is finally softened, prepare to make the cake by preheating the oven to 35o degrees.

5. In a mixing bowl, whisk together the granulated and brown sugar until evenly combined.


6. Add the brown butter and cream with the paddle attachment until light and fluffy — about 3-5 minutes.

7. Add each egg, one by one, until each is combined with the butter and sugar.

8. Once the eggs have been added, whisk together the flour, salt and baking powder in a bowl. In a separate bowl or cup, combine the buttermilk and vanilla extract.

9. Slowly add the flour mixture to the mixer until it is thoroughly combined and a smooth batter forms — about 1-2 minutes.

10. Add the buttermilk and vanilla until combined. Then, add the apple cider.

11. Continue mixing until the batter is smooth.


12. Pour the batter into two prepared 8″ cake pans and bake for 25-30 minutes, until golden brown.

13. Once the cakes are cooked,  set them out to cool and prepare the salted caramel and apple filling.

Salted caramel


  • 1 cup granulated sugar
  • 1/4 cup cold water
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • 3/4 teaspoon kosher salt


1. In a sauce pan, combine the sugar and the water and stir until evenly mixed. Cook, without stirring, over medium heat until light brown in color — about 10 minutes.

2. In another sauce pan, heat the heavy cream and mix the warm heavy cream with the cooked sugar/water mixture. Whisk together and add the butter. Remove the sauce pan from the heat and continue whisking until thoroughly combined.

3. Add the salt and continue mixing until a lovely caramel sauce is formed.

Pour the caramel sauce into a jar and let it cool.

Apple cider filling


  • 4 cups sliced apples
  • 1/2 cup granulated sugar
  • 1 cup apple cider
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


1. In a bowl, mix together corn starch and 1/4 cup apple cider.

2. In a sauce pan, sprinkle lemon juice over the apple slices.

3. Add the sugar, the rest of the apple cider, cinnamon and nutmeg and stir until combined.

4. Heat this mixture on medium heat until warm and add the cornstarch apple cider mixture. Continue mixing until the texture becomes thick and gel-like. Let it bubble for about 1 minute and remove from heat.

5. Set the filling aside in a bowl and let it cool before adding to the cake.

Assembling the cake

1. Remove both cakes from the pan. Slice the top off of one of the cakes, creating a flat surface. Next, add a nice thick layer of salted caramel sauce on top of the first cake and top with a healthy portion of the apple cider filling.


2. Top with the second cake round and pour the rest of salted caramel on top along with more apple filling. This could get messy so make sure to do this over parchment paper or something you don’t mind getting covered in caramel.

3. Let the cake sit out and serve!


Pinot Noir Cherry Pie

It is fall AKA it is time for pie and wine and snuggling up in your coziest cozies. There truly is nothing I love more than the activity of eating pie and drinking wine in cozy clothing, so I figured I would make myself the ultimate treat this season: pinot noir dark cherry pie.

For this recipe, I used Boya Pinot Noir from Wines of Chile, but you can probably use any pinot that makes you happy. I also used prepared pie crusts because yo girl don’t got no time to make pie crusts these days! But if you have the time and energy, homemade pie crust is always a great decision.


  • 7 cups pitted dark sweet cherries, fresh or thawed
  • 1 cup pinot noir
  • 1 cup granulated sugar
  • 1/4 cup corn starch
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 egg, beaten


  1. Preheat the oven to 400 degrees.
  2. In a large mixing bowl, combine the dark sweet cherries, pinot noir and sugar. Let the cherries soak for about an hour.
  3. Drain the sugar wine mixture into a separate mixing bowl, setting the cherries aside.
  4. In a separate mixing bowl, combine the wine mixture, corn starch, cinnamon, vanilla extract and lemon juice. Mix thoroughly and pour into a sauce pan.
  5. Heat the wine mixture on medium-high heat until it comes to a boil. Continue stirring until the mixture becomes thick (5-10 minutes).
  6. Let the gel mixture cool and then combine it with the cherries.
  7. Line a pie pan with 1 pie crust and pour the cherry mixture on top of the crust. Top the pie with a second pie crust or however you desire.
  8. Brush the top pie crust with egg wash and make 8 slits in the center.
  9. Bake for 20-30 minutes, until the pie is golden brown. If you notice the outer crust cooking much faster than the center, turn the temperature down to 350 after 20 minutes and let it continue cooking until the crust is evenly cooked.
  10. Let the pie cool and serve with a glass of gorgeous pinot!

Star Spangled Cake Balls

It’s America’s birthday, and what better way to celebrate than with some festive AF Star Spangled ballsy bites. Whatever your plans are for the big day, these delicious balls of sugary, colorful, patriotic goodness are sure to be a hit with friends and family…and beer. Cheers, America!


  • 1 box white cake mix, prepared as box instructs
  • Red food coloring
  • Blue food coloring
  • White chocolate melts
  • Red, White, and Blue sprinkles (get festive with it)
  • Edible glitter optional


  1. Preheat the oven to 350 degrees.
  2. Make white cake as box instructs. Add an extra cup of water to the batter to make it more runny. Separate the white cake batter into 3 bowls putting 2 1/2 cups of batter in one bowl for the white batter, 1 ½ cups in the other bowls for the red and blue batters. If you have extra batter leftover, divide it evenly amongst the bowls by the spoonful.
  3. Once the batter is divided, follow the instructions to make each color:
    • Red: 32 drops red
    • Blue: 32 drops blue
  4. Using a tablespoon, scoop 1 1/2 tablespoons of the blue batter and pour it into the center of the pan. Wash the tablespoon, then scoop 2 1/2 tablespoons of the white batter and pour it on top of the blue batter, so that it begins to expand. Wash the tablespoon again, and scoop 1 1/2 tablespoons of the red batter, and pour it on top of the white. Repeat this with all the colors until the batter is gone. (FYI: the reason you use more white batter is so the colors don’t mesh together to make one color purple while baking).
  5. Bake for or 30 minutes, or the least amount of time the box instructs for your pan.
  6. When it is done baking, let the cake sit to cool for 10 minutes.
  7. Slice the top of the cake off, then slice the cake from the center into small slivers, making sure each slice contains all the colors.
  8. Remove one slice from the pan and cut off the crisp bottom and side pieces of cake. (FYI: these are the pieces that have browned the most. You want to get the inside of the cake so you use the most moist parts).
  9. Press together, cupping the colors in order and squishing them into a ball. Do not over roll or the colors will mix together. It is okay if the balls are lumpy or uneven. Repeat for all the slices until you have run out of cake.
  10. Freeze the balls for at least 30 minutes.
  11. Remove the cake balls from the freezer and set to the side. Scoop about half a cup of white chocolate melts and a teaspoon of vegetable oil into a bowl and melt in the microwave for 30 second intervals. Stir together and heat for another 30 seconds. Repeat until the white chocolate is thoroughly melted.
  12. Coat the frozen cake balls in white chocolate, then sprinkle with red, white, and blue sprinkles, and add a pinch of edible glitter.

Valentine's Day Cake Balls

Whether you are taken or single, there really is no better way to celebrate Valentine’s Day than with a face full of sugar. This year, skip the box of chocolates and make these Valentine’s Day Cake Balls for yourself, your lovahhhh or even your friends.


  • 1 box white cake mix, prepared as box instructs
  • Red food coloring
  • White chocolate melts
  • Red sugar crystal sprinkles (or whatever festive sprinkles you want to use)



1. Preheat the oven to 350 degrees.

2. Make white cake as box instructs. Add an extra cup of water to the batter to make it more runny. Separate the white cake batter into 3 bowls putting 2 cups of batter in one bowl for the white batter, 1 ½ cups in the other bowls for the red and pink batters. If you have extra batter leftover, divide it evenly amongst the bowls by the spoonful.

3. Once the batter is divided, follow the instructions to make each color:

  • Red: 30 drops red
  • Pink: 6 drops red

4. Using a ¼ cup measurement, scoop out the red batter and pour it into the center of the pan. Using a ½ cup measurement, scoop out the white batter and pour it on top of the red batter so that it begins to expand. Wash the ¼ cup measurement cup, then scoop out ¼ cup of pink batter and pour it on top of the white. Repeat this with all the colors until the batter is gone. (FYI: the reason you use more white batter is so the colors don’t mesh together to make one color pink while baking).

5. Bake for or 30 minutes, or the least amount of time the box instructs for your pan.

6. When it is done baking, let the cake sit to cool for 10 minutes.

7. Slice the top of the cake off, then slice the cake from the center into small slivers, making sure each slice contains all the colors.


10. Remove one slice from the pan and cut off the crisp bottom and side pieces of cake. (FYI: these are the pieces that have browned the most. You want to get the inside of the cake so you use the most moist parts).

11. Press together, cupping the colors in order and squishing them into a ball. Do not over roll or the colors will mix together. It is okay if the balls are lumpy or uneven. Repeat for all the slices until you have run out of cake.

12. Freeze the balls for at least 30 minutes.

13. Remove the cake balls from the freezer and set to the side. Scoop about half a cup of white chocolate melts and a teaspoon of vegetable oil into a bowl and melt in the microwave for 30 second intervals. Stir together and heat for another 30 seconds. Repeat until the white chocolate is thoroughly melted.

14. In a separate bowl, heat about ¼ cup of white chocolate melts with a drop of vegetable oil. Heat for 30 second intervals until it is melted. Then, add a drop (or two) of red food coloring and stir until the white chocolate has turned pink.

15. Coat the frozen cake balls in white chocolate, then take a tiny bit of pink chocolate and add it on top of the wet white chocolate. Swirl with your finger so the colors lightly mix together and then sprinkle with red sugar crystals.


Brown Sugar Cinnamon Pop-Tart Truffles

Turn your favorite childhood treat into these delicious cinnamon-swirl truffles. These brown sugar cinnamon Pop-Tart truffles taste like cinnamon bun cheesecake cookie dough with a white chocolate coating. If this doesn’t sound good to you, I’m unsure why you’re on my website. ALSO! If you make these, tag #BallsyBites on Instagram for some love!!! <3

Serves: 10-12


  • 4 brown sugar cinnamon Pop-Tarts
  • 8 oz. cream cheese, softened
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon cinnamon
  • White chocolate chips or white chocolate candy melts, for coating


  1. Grind up the brown sugar Pop-Tarts in a food processor or blender until a powder is formed.
  2.  Pour the Pop-Tart powder into a large bowl and combine it with the cream cheese, mixing until thoroughly combined. Add the brown sugar and cinnamon and keep mixing until all the ingredients are blended into a dough.
  3. Scoop the dough into ball-shaped portions (I usually do 1/2 teaspoon measurements) and freeze them for 15 minutes.
  4. Melt the white chocolate and dip each Pop-Tart ball into the white chocolate, swirling with a spoon to cover each side evenly. While the white chocolate is still soft, sprinkle some extra cinnamon on top and swirl it with a toothpick.
  5. Repeat these steps for all of the balls and let them sit for about 15 minutes before serving. Keep refrigerated.

Twix Candy Bar Pie

Halloween is here and candy is important. Because candy is so important, I decided to make some very important Halloween candy inspired pies for Food Network's snapchat discover channel. This Twix candy pie is one of my favorites. The crust is literally made of Twix bars and its unbelievably delicious. If you use a 9-inch pan, the  slices are thin, but if you want a crazy layered slice like the photo above, you can place 2 or 3 on top of each other and have some dramatic layer action. I don't recommend eating this before you put on your slutty school girl costume, but if you want some extra curves to flaunt, go for it.

Made in a 9-inch pie pan

Serves: 9 unless you are really hungry and want to make this a personal pie



  • 12 mini Twix bars


  • ¼ cup Nutella
  • 8 oz. cream cheese
  • 3 tablespoons condensed milk
  • 5 mini Twix bars
  • Nutella (to drizzle)
  • Caramel (to drizzle)


For the crust:

1.      In a food processor or blender, grind up the Twix bars into crumbs until the dough is formed.

2.      Press the crust evenly in a pie pan.


For the filling:

1.      Cream together the Nutella, cream cheese and condensed milk until thoroughly combined.

2.      Pour the filling into the crust and spread evenly.


 3. Top the filling with some broken Twix bars and a Nutella drizzle. Refrigerate for 30 minutes and keep refrigerated. 


Matcha Blueberry Cupcakes

The other day I got my hands on some grade-A matcha from Panatea. Of course, I wanted to test it out and see what I could do with it, so I did some brainstorming and came up with these INSANELY delicious matcha blueberry cupcakes stuffed with a blueberry compote and topped with a blueberry cream cheese frosting. LET me tell you....this is my favorite dessert I've ever made. Maybe it's because cooking with such cool colors and ingredients made me feel like a true gourmet chef, or because they just taste so damn good. Not sure. But honestly, these are super easy to make, extremely delicious and most importantly, if you walk into a party with a plate of these bad boys you look like a BOSS. Maybe I'll bring them on my date tonight as an experiment and let you know how it goes.

Warning: cooking with matcha and blueberry will make it look like Shrek and a smurf made passionate love in your kitchen. 


blueberry compote:

  • 3 cups frozen wild boreal blueberries
  • ¼ cup sugar
  • ¼ cup water
  • 3 teaspoons lemon juice

matcha cupcakes:

  • 1 ½ cup all-purpose flour
  • 2 ½ teaspoons matcha powder (I used Panatea)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2/3 cup sugar
  • 2/3 cup vegetable oil
  • 2 eggs
  • ½ cup sour cream

blueberry cream cheese frosting:

  • 8 oz. cream cheese
  • ½ cup butter, softened
  • 1 cup confectioner's sugar
  • ¼ cup blueberry compote
  • 1 tablespoon flour


For the Blueberry compote:

1.    Pour half of the blueberries (1 ½ cup) , sugar, lemon juice and water into a sauce pan. Cook over medium-high heat until the mixture reaches a boil, then turn the heat down to a simmer.

2.     Cook the mixture on the low heat for an additional 10 minutes, stirring occasionally. Add the rest of the blueberries and cook for another 5-6 minutes. 

3. Let the blueberry compote sit for a few minutes and pour it into a separate bowl. Lightly mash the warm blueberries with a fork and then refrigerate the mixture while you make the cupcakes.

For the cupcakes:

1. Preheat the oven to 325 degrees.

2.  Make the blueberry compote while your oven is heating. (Recipe above)

3. Once you are finished the blueberry compote, pour it into a separate bowl and refrigerate it to cool. 

4. In a large bowl, combine the flour, matcha powder, baking soda, salt and sugar. Mix until all the dry ingredients are thoroughly blended.

5.  Mix in the vegetable oil and eggs until thoroughly blended. Then, mix in the sour cream. 

6. Line a cupcake pan with cupcake liners and fill each one halfway (about a tablespoon of batter). Bake for 13-15 minutes until thoroughly cooked throughout. 

7. Prepare the frosting while the cupcakes bake.

8. Set the cupcakes aside to cool for about 10 minutes. Once the cupcakes are cool, cut out the middle of each.

9. Before filling the cupcakes with blueberry compote, get rid of excess water by pouring the compote through a strainer or simply dumping out some of the extra liquid.

10. Fill each cupcake with blueberry compote. 

11. For the blueberry cream cheese frosting, cream together the cream cheese, butter and confectioner's sugar on low speed.  

12. Add the blueberry compote and mix until the frosted is well blended. Add the flour and continue mixing until the frosting reaches a smooth consistency.

13. Frost the cupcakes. 

14. Take a bite and feel the blueberry explosion.

Vanilla Rooibos Frozen Hot Chocolate

When you think of summer, the first thing you probably don't think of is hot chocolate. But you should because frozen hot chocolate is the best thing that's happened since, well, hot hot chocolate. This vanilla rooibos frozen hot chocolate is a great summer treat for those of you that want to take a detour from all the ice cream and popsicles.

I've mentioned before that I love Raaka chocolate because their flavors really fit my moods and give extra *oomph* to any basic chocolate recipe. So it's fitting that I used the vanilla rooibos Raaka chocolate bar for this recipe. And I'm pretty sure it's the only one out there, so you definitely need to get your hands on these chocolate bars to make this!


  • 1 Vanilla Rooibos Raaka chocolate bar
  • 1 tablespoon granulated sugar
  • 1 ½ cup milk (I prefer 2% or whole milk)
  • Whipped cream


1. Break half of your Raaka chocolate bar into small chunks. In a blender or food processor, mix together the chocolate chunks and sugar until thoroughly blended into a powder. 

2. Take the second half of your chocolate bar and break it into small chunks. Place the chunks into a bowl and melt for 30 seconds in the microwave. Stir until thoroughly melted.

3. Pour milk into a saucepan and warm over medium heat for 2 minutes. Add your chocolate powder mix and the melted chocolate and stir periodically until the chocolate fully melts into the milk and the color is evenly distributed. This will take about 5-7 minutes.

4. Let the hot chocolate sit for 10 minutes and then pour into a cup. Refrigerate for 20 minutes.

5. In a blender, place 1 cup of ice and the chocolate milk. Blend on high speed until smooth. 

6. Pour into a glass and top with whipped cream and chocolate shavings if you wish.


Chocolate Chai Blondie S'more

S'mores are always in season. In the winter, they're great treats to eat while you snuggle up on the couch to hibernate and watch Netflix. In the summer, they're the perfect bonfire snack with a side of beer and/or hotdog. There's just something so classic about a s'more and that's why they never go out of style. But that's not to say we can't dress it up a little bit! A never flare never hurt nobody.

This summer, I'm spicing it up with this blondie s'more made with Lapsang Chai Raaka chocolate. I recently discovered Raaka Chocolate, an organic bean-to-bar chocolate that is crafted right in my backyard (sort of) in Brooklyn, and I loved their strong, unique flavors. A lot of their bars are so rich and dense with flavor that they should be enjoyed by themselves, but some of their flavors make for the perfect ingredients to add as a touch of flare to classic chocolate dishes. 

Lapsang chai is a smoked black tea from the Lapu Mountain region of southeast China. On Raaka's website they say the Lapsang Chai bar "adds mystery and campfire essence to the pinewood flavor of Bolivian cacao" and I could not agree more. In fact, I picked this chocolate for the recipe before I even read that description! ~*OMG whaT a Coincidence~* !!!! This blondie s'more has just the right amount of smoky, spicy chocolate kick, with chocolate chunks inside the blondies and a square of chocolate melted underneath the marshmallow. This s'more is deliciously dressed up.  

Prep time:  15

Total time: 50 min

Serves: 12


  • 2 sticks unsalted butter, room temperature

  • 1 ¼ cup dark brown sugar 

  • ¼ granulated sugar

  • 2 teaspoons vanilla extract

  • 2 large eggs 

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 3-4 bars Lapsang Chai Raaka chocolate 

  • 1 bag large marshmallows


1) Preheat the oven to 350 degrees. Grease and flour a 9 x 12 baking pan.

2) Mix together butter with an electric mixer or a whisk, dark brown sugar and granulated sugar in a bowl until creamy. Continue to mix slowly and add vanilla extract and eggs, one at a time. Keep mixing for about 3 minutes until light and fluffy.

3) In a separate bowl, sift together flour, baking soda and salt until thoroughly mixed throughout. 


4) Slowly add the dry ingredients to the butter mixture until well-blended, Set the bowl aside.

5) Break both chocolate bars into large chunks. Mix into the batter.

6) Spread the batter into the baking pan and bake for 25 minutes. 

7) Set the blondes aside to cool for at least 30 minutes.

8) Once the blondes have cooled, cut them into squares. Break the remaining Raaka chocolate bars into squares.

9) If you don't have the luxury of a campfire or candle, stack the chocolate square and marshmallow onto one blondie. Microwave for 15-25 seconds, until marshmallow begins to expand and melt. 

10) Take a second blondie and stack on top to make a s'more. Stack double if you want a good Instagram picture ;)

Cotton Candy Oreo Truffles

If there's one thing people know about me, it's that I love Oreos. I love putting Oreos into cupcakes, into my mouth, or onto my ice cream. However, I don't always love some of Oreo's ambitious flavor choices. Don't get me wrong...I admire and love their willingness to try and make root beer float and candy corn cookie sandwiches happen, but sometimes it's just a little much. 

When Oreo came out with a cotton candy flavor, I thought it would be strange. No one thinks of cotton candy and vanilla cookies together (at least I don't). But of course, as I was frolicking the aisles of Target and stumbled upon cotton candy Oreos, I decided to give them a try. To my surprise, they tasted very much like cotton candy! However, I didn't like the feeling of eating otton candy in a cookie. So I made my own white chocolate covered Oreo cotton candy truffles and they taste like my childhood amusement park adventures stuffed into a small ball. Here's how to make them!

Serves: 8

Prep time: 15 min

Total time: 1 hour 30 min


  • 12 cotton candy Oreos
  • 1 tbsp butter, room temperature
  • 1 ¼ cup white chocolate morsels
  • Blue food coloring 
  • Red food coloring


1) Set 4 whole cotton candy Oreos aside, and grind 8 of the cotton candy Oreos in a food processor or blender until fully blended. Once the Oreo mix is fully blended, add 1 tbsp butter and blend until mixed thoroughly.

2) Remove the filling from the 4 whole cotton candy Oreo cookies and add to the mix. Blend until all ingredients are mixed thoroughly. 

3) Roll the cookie mixture into 8 balls and place onto a plate or pan. Place them in the freezer for at least 30 minutes.

4) Once the truffles are frozen, take them out of the freezer and set aside. Melt 1 cup of white chocolate morsels in the microwave for 1 minute and stir. Continue to microwave for 15 second intervals stirring in between until the chocolate is fully melted. Add 1 drop of blue food coloring and mix. 

5) Dip each ball into the blue chocolate and set aside on wax paper to cool. 

6) Melt ¼ cup of white chocolate morsels in the microwave for 30 second intervals, stirring in between until fully melted. Once the chocolate is fully melted, add one drop of red food coloring.

7) Take a fork and dip into the pink colored chocolate and drizzle on top of the blue chocolate-coated truffles with a design of your choice. Let the truffles sit for 20 minutes until the chocolate has fully hardened. 

8) Eat!

Cinnamon Toast Crunch Cinnabons

These cinnamon toast crunch Cinnabons are the ideal breakfast/dessert for anyone who wants to get high off of cinnamon sugar. If you're feeling extra naughty, you can cut one in half and make an ice cream sandwich. I will teach you how to do both in the easiest way possible


  • Pillsbury Cinnabun cinnamon bun roll dough
  • Cinnamon Toast Crunch
  • Ice cream (flavor of your choice)


1) Preheat the oven 375 degrees.

2) Measure 1 cup of Cinnamon Toast Crunch cereal and put it into a blender or food processor. Blend until cereal reaches a powder-like consistency. Pour the cereal powder onto a plate and set aside.

3) Open the dough and roll the sides and bottom of each pre-made cinnamon bun in the Cinnamon Toast Crunch powder. Place onto a pan.

4) Crush some Cinnamon Toast Crunch Cereal in your hands and sprinkle on top. Do this for each cinnamon bun.

5) Bake according to the box. (13-17 minutes if you use the circular pan or 8-10 minutes if you use the rectangle pan).

6) Spread icing on top and sprinkle with more Cinnamon Toast Crunch.

7) If you're feeling naughty, cut in the cinnamon bun in half and add a scoop of ice cream. 

 I used Hot Buttered Rum ice cream from Tipsy Scoop. UNREAL.

I used Hot Buttered Rum ice cream from Tipsy Scoop. UNREAL.

Raw Cacao Ipanema Pomegranate Bai5 Truffles

Raw, vegan no-bake truffles are kind of trendy right now. Eating super foods and drinking Bai5 is also trendy right now. So I decided to make some *super trendy* raw, vegan Bai5 Ipanema pomegranate cacao chocolate truffles because I really strive to be the coolest!


  • 1 cup Almonds, toasted
  • 1 cup Cacao Powder, plus more for dusting
  • ¼ cup Agave
  • ¼ cup Coconut Oil
  • ¼ cup Bai5 Pomegranate


1) In a blender add the toasted almonds. Blend until almost a paste. Add Cacao powder and blend well.

2) Add in agave, coconut oil and Bai5. Blend until the mixture is a thick paste.

3) Refrigerate mixture for 30 minutes before rolling.

4) Roll chilled mixture into 1-inch balls. Dust balls with leftover cacao powder.

Note: step 2 may differ depending on your blender/the speed of which you blend the ingredients. If your mixture is too liquidy, add more cacao powder. If it is too thick, add some more Bai5. 

5) Refrigerate balls for another 30 minutes. You can also put them in the freezer if you want a more dense consistency. 

6) Eat as is or top with berries, yogurt or chia pudding. Or anything you feel. really. 

Red Velvet M&M S'mores Dip

Dips are great. They can be sweet, savory, cheesy....basically anything your heart desires can be made into a dip. The other day my heart desired a fun s'mores dip, and after a bit of brainstorming and drooling on myself, this red velvet M&M s'mores dip was born. 


  • 4 tbsp Butter
  • 4 oz Cream Cheese
  • ¾  cup Red Velvet cake mix
  • ½ - ¾ cup Mini M&M’s
  • ½  cup Confectioners Sugar
  • 2-4 tbsp Milk
  • 1-2 cups Mini Marshmallows
  • Animal Crackers, Nilla Wafers, Pretzels, for dipping


1) Set oven to broil with the rack on the middle shelf.

2) In a medium bowl, melt the butter. Add the cream cheese and beat with the butter until smooth.

3) Mix in cake mix. Add M&M’s and sugar.

4) Add milk slowly, until the texture is just thinner than a buttercream frosting.

5) Pour the dip into a small glass baking dish and disperse marshmallows over the top until the dip is totally covered. Sprinkle over any remaining M&M’s.

6) Put the dish under the broiler for 1-2 minutes, until the marshmallows lightly broadly toasted.

Dippppppppppp dattttt crackaaaaaa.

Have fun.



Raspberry Limu Lemonade Smoothie

Springtime weather is finally here (a month and a half later...) and summertime is right around the corner. This raspberry lemonade smoothie is perfect for both seasons and super easy to make. Yay!


  • 1 cup Bai5 Limu Lemonade
  • 1 cup raspberries
  • ½ cup raspberry Greek yogurt
  • 1 lemon slice for decoration if you're feeling snazzy


1. Combine all ingredients into a blender and blend!

2. Drink!

Cereal Doughnut Hole Cake with Cereal Milk Frosting

This pull-apart doughnut cereal cake is lethal, yet amazing. It's best served at brunch parties with a side of mimosa or in bed with friends while watching FriendsUnbreakable Kimmy Schmidt or another sitcom of your choice. 

Cereal Milk

  • 2 3/4 cups regular cornflakes, baked 
  • 3 3/4 cups whole milk
  • 2 tbsp light brown sugar, tightly packed
  • 1/4 tsp salt

Cereal Milk Frosting

  • 2 cups powdered sugar, sifted
  • 5 tablespoons unsalted butter, room temperature
  • 2 tablespoons cereal milk, at room temperature

Doughnut Cake

  • 50 doughnut holes 

  • 1-3 kinds of cereal, your choice


1. Heat the oven to 300F.

2. Spread cornflakes on a parchment-lined sheet pan. Bake for 5-7 minutes, until lightly toasted. Cool completely.

3. Transfer the cooled cornflakes to a pitcher or bowl. Pour the milk into the bowl and stir. Let steep for 20 minutes at room temperature.

4. Strain the mixture through a sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Try to gather as much milk as possible, but do not force the mushy cornflakes through the holes.

Hopefully you have a better strainer. 

5. Whisk brown sugar and salt into the milk until fully dissolved. Store in the fridge.

6. After the milk has sat for 20 minutes, beat powdered sugar and butter together on medium-slow speed until well mixed.

7. Slowly add 2 tablespoons cereal milk into the butter mixture a couple teaspoons at a time. Once all the milk has been incorporated, mix at higher speed.

8. Continue beating until the frosting is light and fluffy, approximately 5 minutes. Set frosting aside to assemble the cake.

9. Spread your first layer of doughnut holes onto a plate and sprinkle with cereal. 

9. Spread your first layer of doughnut holes onto a plate and sprinkle with cereal. 

10. Spread icing on top and add more cereal (same or different kind, whatever you desire).

11. Repeat.

12. Repeat.

13. Repeat!

14. Pull it all apart and eat it!

Molokai Bai5 Coconut Granola Piña Colada Parfait

It's finally spring break season! But unfortunately, it's still snowing and spring break no longer exists for us people who have graduated from college! However, do not fret my friends. There is a simple solution to have your piña colada and eat it too. This Molokai Bai5 granola piña colada yogurt parfait is a great way to celebrate SpRaNG BrEak at your very own office desk without getting drunk or sunburnt. If you do want to get drunk and sunburnt, just hit the tanning bed before work and chase this parfait with a generous glass of rum. Have a wonderful spring break!


  • 2 ½ cups Oats
  • 1 cup Shredded Coconut, sweetened (plus more for the top of the parfait)
  • ½ cup Sliced Almonds
  • ⅓ cup Raisins, optional
  • ½ cup Brown Sugar
  • ½ tsp Vanilla
  • ½ cup Bai5 Molokai Coconut
  • ⅓  cup Vegetable Oil
  • Yogurt, (your favorite, we chose vanilla)
  • Pineapple, chopped
  • ¼ tsp Cardamom (optional)


1. Preheat oven to 375F

2. In a large bowl combine oats, coconuts, almonds, raisins, brown sugar and cardamom. Mix in vanilla, Bai5,  and vegetable oil.

3. Spread granola mixture on a large parchment paper lined baking sheet.

4. Bake granola until golden brown, 15-20 minutes.

5. Allow to cool completely, at least 30 minutes. The granola sets and gets crunchy when it cools, so if you use it before it is totally cooled it will not be crunchy.

6. When granola is totally cool assemble the parfait. Begin with granola on the bottom, then add the yogurt and pineapple. Continue to layer the parfait in the order of granola, yogurt, pineapple. Sprinkle the top of your parfait with toasted coconut.

Ooh baby.

Cookies n' Cream "Pop-Tart" Pastries


Similar Recipes 


Everybody knows I love Oreos. I've also had my fair share of intimate encounters with Pop-Tarts. So I decided to make a little hybrid of my favorite snacks with these homemade Oreo "Pop-Tarts." Best decision ever.

Cookie's n' Cream Toaster Pastries 


  • 2 1/4 cups Flour
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 1 cup (8 ounces) Butter, unsalted
  • 2 Egg
  • 2 tbsp (1 ounce) Cold Water
  • 1 14.3oz package Oreos
  • 4oz Cream Cheese, room temperature
  • ⅓ cup Powdered Sugar
  • Chocolate Icing

Chocolate Frosting for Pop-Tarts 


  • 2 cups Powdered Sugar
  • 1 tbsp Malt Milk Powder (optional)
  • 2 tbsp Cocoa Powder
  • ¼ tsp Salt
  • ¼ cup Milk
  • ¼ cup Chopped Dark Chocolate, melted 


1. In a large bowl, whisk together the dry ingredients.

2. Cut ½ inch pieces of butter into the flour mixture and work butter in with your fingers until the butter-flour mixture resembles a pea-like texture. Add in 1 egg and water and mix the dough until it comes together. If the dough is sticky, add 1-2 more tablespoons of flour.

3. Divide the dough into 2 pieces and wrap with plastic wrap. Refrigerate for 30-45 minutes.

4. Meanwhile, start preparing your filling by chopping around 20-24 of the oreos or ⅔ of the package into a crumb like texture. In a medium bowl, beat cream cheese and sugar until smooth. Mix in chopped oreos.

5. When the dough is ready, turn it out onto a floured surface, and roll out both pieces into a rectangle shape so that the dough is ¼ inch thick.. Cut each sheet of dough into 6 or 9 pieces, so you should have 12 or 18 pieces total (depending on if you want to make 6 large or 9 medium sized tarts).

6. Beat remaining egg. Brush half of your dough pieces with the egg wash. Scoop 2 large tablespoons of oreo filling onto each of egg-washed pieces of dough.

7. Top each tart with the remaining pieces of dough. Seal down the edges of each tart by pressing down with a fork. If you have leftover egg wash, brush the tops of each tart with the egg wash. Place tarts onto a parchment paper-lined baking sheet and prick the top of each tart with a fork. Place in the fridge for 30 min.

8. Preheat oven to 350F. Bake tarts for 20-25 minutes or until golden brown. Allow to cool completely before icing.

9. Spread a thin layer of icing onto each tart. Take remaining oreos and gently break them into chunks onto the iced tarts. Allow icing to harden for 10 minutes before serving.


Recipe assistance: Laura Katz

Heart-Shaped Devil's Food Cupcakes With Chocolate Malt Frosting For Valentine's Day

While Valentine's Day isn't really a significant holiday in my social calendar, it has a special spot marked, circled and highlighted in my food calendar. There's always a heightened appreciation for desserts and emotions during Valentine's Day, which gives us all an excuse to act irrational and eat a vast amounts of sweets. It's terrifyingly awesome. Last year, I whipped up a red velvet cake that resembled my heart. This year, I decided to do something a little more exotic, yet just as relatable. These are "Feeling Cupcakes" AKA heart-shaped devil's food chocolate cupcakes with malted chocolate Whopper's frosting and emotional outburst icing messages. As their formal name might point out, these cupcakes are all about the feels. If you feel the feeling, you can write it on the cupcake, then you can eat the feeling as part of your emotional processing. It's perfect for almost any feeling with the exception of fear or anxiety.

Here's how to make them.

Even though the video sums it up, here is a written recipe for your reference.

Serves: 20

Cake prep time: 15-20 minutes Bake time: 20 minutes Icing prep time: 10 minutes Decorating time (depends on your emotional investment): 20-30 minutes Total time: approx. 1 hour 15 minutes (give or take 15 minutes)

Devil's Food Cupcakes: 


  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup milk
  • 1 cup hot coffee
  • 2 large eggs
  • 1 tsp vanilla
  • 1/3 cup sour cream


1) Preheat the oven to 350 degrees. Make sure you have a cupcake pan, tin foil and foil cupcake liners.

2)  Whisk together flour, salt, baking powder, baking soda, cocoa powder and granulated sugar.

3) Once your dry ingredients are mixed thoroughly, add vegetable oil, milk and hot coffee. Stir for 2 minutes.

4) Add sour cream, eggs and vanilla extract. Mix for 2 minutes until smooth and creamy.

To make the heart shape:

5) Take a foil cupcake liner and fold the top so it makes a "V" shape (watch the demonstration in video). Place the folded cupcake liner into the pan. Rip off a piece of tin foil, roll it into a ball and place it in the fold, holding the shape. Do this for all of the slots in the pan.

6) Pour the batter into each cupcake holder, filling about 2/3 of the way. If you fill too much, the cupcake will rise over the shape leaving it distorted and sad.

7) Bake for 20 minutes.

Malted Whopper's Frosting


  • 1/2 cup butter (salted or unsalted)
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 cup Whopper's OR 1/2 cup malted milk powder
  • 7 tbsp milk


1) SKIP THIS STEP IF YOU HAVE MALTED MILK POWDER: If you couldn't find malted milk powder, take your 1 cup of Whopper's and put them into a blender or food processor. Blend in intervals of 5-10 seconds until the Whopper's turn into a powder. Do not blend for too long or else the powder will become moist due to the chocolate coating on the Whopper's.

2) In a bowl, beat butter and vanilla extract together until smooth.

3) Add powdered sugar, cocoa powder and your malted milk powder/Whopper's powder. Lightly mix until blended.

4) Gradually add milk one tablespoon at a time and mix in between. If the consistency still seems too powdery, add more milk until the mixture is smooth, yet thick.


This part of the recipe is really up to you. Follow your heart with this. I decided to use a red decorative writing icing, some additional Whopper's and a nip of Captain Morgan to express myself. But like I said, this part is completely up to you. Here are some photos of mine for inspiration:


S'mores Cookies


Even though Christmas is over, the weather outside is completely frightful. It's actually terrifying. These s'mores cookies will help you cope.

Here's why I came up with this recipe. When I came back to the city after my vacation, I decided to redo my apartment a little. So I bought a pot rack because I needed some organization and decoration in my kitchen (AKA my office). The box said the rack was "easy to assemble" but then I opened it and it said I needed a POWER drill. Like what 21 year old woman who lives alone has a power drill just laying around? Not this one. So anyway, I asked maintenance in my building for some tips, which turned into the maintenance man going out of his way to mount the rack for me. This is not in his job description and was so nice of him to do, so I decided he deserved some cookies. Then I realized s'mores are perfect when it is painfully cold out. And after lots of experimentation and taste testing, these s'mores cookies were born.

isn't she lovely

I originally followed a recipe I found online, but since I have been failed by random online sources before, I only made one to test the recipe out. Unfortunately for me, they were too dense with mixed in Golden Grahams and the marshmallows burned too much due to the high temperature. So then I played around a little more and finally came up with a good method.

Prep time: 20 minutes Bake time: 11 minutes Total time: 40 minutes


  • ¾ cup granulated sugar
  • ¾ cup brown sugar, firmly packed
  • 1 cup butter, softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 2¼ cups flour
  • ⅔ cup unsweetened cocoa
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup Golden Grahams, ground
  • approx. 1 cup mini marshmallows
  • 1 cup chocolate chips


1) Preheat oven 325º. Grease a baking sheet with non-stick spray, oil or butter.

2)  In a medium bowl, whisk flour, unsweetened cocoa, baking powder and salt.

3) In a large bowl, combine butter, granulated sugar and brown sugar. Beat until creamy.

4) Add eggs one at a time. Mix thoroughly. Then add the vanilla and mix thoroughly.

5) Slowly add flour mixture (I divided it into fourths and mixed each in, one after the other).

6) Add the chocolate chips to the dough. Mix into the dough and then roll into balls.

7) Take your Golden Grahams and blend them in a food processor so that they are now crumbs. Set them aside.

8) Place the balls onto the baking sheet. Then take 2-3 marshmallows and stick them onto the top of each ball, flattening it a bit (kind of like a thumbprint cookie).

9) Sprinkle your Golden Graham crumbs around the marshmallows.

pot rack posted up in the back

10) Put the cookies in the oven for 11 minutes until the marshmallows have expanded and appear golden brown.

11) Allow to cool for 10 minutes.

12) Maybe light a fire in your fire place (if you have one) while you are waiting. If you don't have one maybe light some candles.

13) Enjoy.


Happy hibernation.