Don’t you hate when you have to choose between cake batter and a milkshake? Oh wait…that’s never happened. And thanks to A Beautiful Mess you will never be put in that nightmare of a situation. I made the Funfetti version, but she includes recipes for both Devil’s Food and Pineapple Upside-Down cake batter shakes, too. Check them out here. (Don’t you just love how she decorated the rims of her glasses? She gives you the tip on how to do it.)
The kids were really gearing up for this one. Who am I kidding? I was gearing up for it. I even put out the blender and box of Funfetti long before dinner was even finished cooking. But I wonder if adorable Elsie of A Beautiful Mess owns a giant blender or one of those fancy milkshake makers you see in diners. As soon as I dumped the box in the blender I thought, “Oh no…what have I done?” By the time the oil and water went in, I knew there was no way the full amount of milk would make it if our milkshakes were to actually contain ice cream. I halved the milk and barely fit the lid on. Eventually I just took a wooden spoon and mashed up the ice cream against the blades and sides of the blender. (Warning: Don’t do that with the blender on, please. Also, don’t make this milkshake in the bath tub or operate heavy machinery when taking certain prescription medications.) In the end it seemed like it would’ve been too thin if I had added all the milk, anyway. Good thing there was no room.
Verdict? Pass. The boy’s first words after sipping: “All milkshakes should be made like this!” Big girl and I loved it, too. (Little girl lost her special treat privilege. It happens.) My critique is that about halfway through I thought, “I’m drinking a glass of cake batter.” At the same moment, the kids’ tummies must have had similar thoughts because we all left them unfinished. My tip: make them for a big group of friends and put them in itty-bitty glasses.
I think this was the first pinned recipe I ever made. I mean doesn’t that picture look so good? Check out the recipe here on Lovin’ from the Oven.
The recipe is very simple conceptually–not much to it. But practically I had snafus. For one, do you have any idea what a stinking son-of-a-buzzard marshmallow creme is to work with? It had been a while since I’d bought the stuff, so I was not prepared for its unmanagibility. I also had a hard time fitting the chocolate bars in neatly, so they went in cattywampus-style. (I’m sorry I don’t have a photo to capture that very technical term.) By the time I got to the last layer of ingredients, I had given up hope of a beautiful dessert and just blobbed it on haphazardly.
Verdict? Pass. Surprised? They were good. But even more so, my man ate them and talked me into a more positive opinion. (He loved them.) And this isn’t Baked Alaska or Thanksgiving turkey. Next time I will just say the Serenity Prayer when I get to the blasted marshmallow creme. What about you?
Pinterest was a plethora of Valentine’s Day recipes, crafts, and decor for a while there. I stumbled upon this pin for Strawberry 2 Ingredient Fudge by Cookies and Cups and thought it was the perfect non-chocolate choice. (I don’t know about you, but we are swimming in Valentine’s Day chocolates around here. Not complaining.) Check out the recipe here, along with Shelly’s sweet-n-snarky commentary. (I love when a post makes me smile. Don’t you?)
I’m not going to recap this one for you because it is really that simple. One little recap from me and there’d be no need to visit Cookies and Cups. (Visiting other friendly blogs is part of what I love about Pin. Eat. Review!) So let’s skip to the grade….
Verdict? Pass. Mine didn’t turn out nearly as cute, but that’s not surprising. I should teach a course in motley food presentation. I decorated it with Valentine’s M&M’s. The kids liked it, of course. But the surprise came when they went to bed and my man announced to me, “I just ate, like, six of those Valentine bars. I feel so full.” A good sign! (Word to the wise: don’t eat six.)
Oh yes, you heard me right. Cookies with pretzels in them. I pinned this one ages ago and decided soon after making them, all cookies should have pretzels in them. It should be a rule. When someone eats a cookie without pretzels, they should cock their eyebrow and ask, “What are these? Because I know they aren’t cookies.”
And that is why I think Sarah at Sugar Cooking should win a Golden Hug for posting this. (I just made up the Golden Hug award, for anyone not catching on.) Check out her recipe here.
One thing I had trouble with: the salt on top. You couldn’t even tell it was there, whereas her photo above is glistening with the savory opaque flecks. So don’t be a goofball like me and use margarita salt when she tells you to use pretzel salt or sea salt. She even gave options and I was like, “Sarah, nobody tells me what to do.” And see where that got me? BUT…..they were still delicious.
Have you made these sweet and salty cookies from Sugar Cooking? Would you also give Sarah a Golden Hug, or just a Bronze Shoulder Shrug. Please share!
One of my favorite desserts is Jello Poke Cake. (If you haven’t experienced that boatload of mushy goodness, STOP WHAT YOU ARE DOING RIGHT NOW. Check out the recipe here, then go to the store and buy the ingredients and make it. You can come back and read this review when your newly made recipe is setting in the fridge. You’re welcome.) Puddin’ Poke Cake, as you may have guessed by now, is the same idea only uses pudding instead of Jello. Genius. I attribute that genius to The Country Cook, where she includes the recipe here.
The way she spins it, she bakes a chocolate cake and uses Oreo-flavored pudding. I didn’t even know such a flavor existed. (It really does.) I didn’t bother crushing Oreo cookies on top because then I wouldn’t have any Oreo cookies to eat the normal way. (As in, not crushed on top of a dessert.)
Here’s the downside: the pudding didn’t drip down into the holes to saturate the cake. It was just a chocolate cake with Oreo pudding for icing. (The things I complain about! “…just a chocolate cake with Oreo pudding for icing.” *Snort.*) Next time I will make deep craters all over the puppy instead of cute little holes. (And just so we’re clear, I didn’t abuse a puppy.) I’ll also whip up that pudding and pour it over the cake pronto, instead of waiting the two minutes A Country Cook suggests.
Verdict? Pass. You betcha’. You think I’m going to let a little issue like a lack of pudding marbleization throw this chocolate-Oreo-mushiness under the bus? You’ve got another think coming.
But truly, what is your opinion? Have you tried A Country Cook‘s Pudding Poke Cake? Let us know on the poll below!
I’m a sucker for a sweet, sticky breakfast. But a sweet, sticky breakfast as simple as Pillsbury rolls? Count me in. The photo I found on Pinterest took me here to The Jones Way blog, but from there I went to the original recipe at All Things Delicious. As I gathered from the pin, this is the sort of wow-your-kids breakfast you can make while your coffee is still brewing and your eyes are half-shut.
Here’s the idea: throw Pillsbury biscuits in a bundt pan, cover them with all sorts of breakfast sweetness like maple syrup and brown sugar and butter and happy thoughts. Bake them. Flip them onto a plate.
The kids loved them. They were, indeed, as tasty as the photo suggests.
What about you? Were you also swayed by The Jones Way photo to try the Sticky Bun Breakfast Ring from All Things Delicious? Could you also make it with half-shut-waiting-for-coffee-eyes?