Lovin' From the Oven

Peeps Rice Crispy Treat Sandwiches

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Every single time I make rice crispy treats, my DF always asks, “Can you drizzle some chocolate on it?” I don’t know what his fascination with chocolate drizzled rice crispy treats are, but the plain ones are just fine for me. When PEEPS® sent over some of their holiday marshmallows, I figured that I would entertain my DF’s idea for once.

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I present to you: Peeps Rice Crispy Treat Sandwiches dipped in chocolate. Okay, that’s not the same as drizzling, but who’s really taking notes?

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I used the Sugar Cookie flavored Peeps that were already dipped in milk chocolate for my sandwiches to give them a s’mores vibe. Marshmallows and chocolate sandwiched between two crunchy outsides? All that’s missing is the graham cracker (which is why I chose to sprinkle graham crackers on top of the dipped chocolate).

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My DF loved these Peeps, which was surprising to me. I’m usually the ones that seeks out Peeps at the grocery store to eat, but I’m a fan of the classic ones. It’s probably because these are dipped in chocolate. What a sucker. We all know he loves that kind of stuff.

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They are pretty cute, though. They remind me of the rubber ducks that kids use in their bathtub.

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My DF was so psyched about this dessert.

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Here’s the kicker, though: He only ate the chocolate dipped side of each sandwich, leaving me with the naked part.

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I’m not complaining though. That’s my favorite side. Our relationship truly balances out in the food aspect and it really is perfect. There is never any food wasted between the two of us. If that’s not true love, then I don’t know what is.

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For more PEEPS recipes, crafts and other fun holiday ideas visit them on Facebook!

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Peeps Rice Crispy Sandwiches

Ingredients

  • 2 tablespoons butter
  • 2 cups miniature marshmallows
  • 3 cups rice crispy cereal
  • 6 chocolate dipped sugar cookie Peeps (2 packages)
  • 1 cup chocolate candy melts
  • toppings for decorating, optional (I used crushed graham crackers)

Directions

  1. Lightly spray an 8"x8" pan with cooking spray. Set aside.
  2. In a large pot over low heat, melt together the butter and miniature marshmallows. Stir constantly until smooth.
  3. Remove from heat and pour in the cereal. Gently fold until all of the cereal is evenly coated.
  4. Press the mixture into the bottom of the prepared pan using wax paper. Let cool completely.
  5. Cut the rice crispy treats to create 12 rectangles (cut two lines vertically and three lines horizontally).
  6. Place Peeps onto one side of the rice crispy treat and microwave for 5-7 seconds. Immediately place another rice crispy treat on top, squishing the Peeps in between. Let cool.
  7. Once you have created all of your "sandwiches," melt the chocolate in a microwave until smooth (about a minute).
  8. Dip half of each sandwich into the melted chocolate and place on wax paper to dry. Sprinkle toppings on top.
https://lovintheoven.com/peeps-rice-crispy-treat-sandwiches/

Sir Kensington’s Chocolate Chip Walnut Cookies

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I’ve heard of using mayonnaise in cakes, but have you ever tried them in cookies? Sir Kensington gave me the idea of doing so by sending over a recipe for chocolate chip walnut cookies, along with some gourmet mayonnaise and ketchup.

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How cute is their packaging? They pretty much nailed it on the fonts, logo, and colors. I’m a sucker for a cute cartooned man with a monocle, mustache, and top hat.

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Once I popped open the jar, I could immediately tell the difference in quality between Sir Kensington’s and commonly found mayonnaise. It was thick, creamy, and exceptionally smooth.

I’ve never baked mayonnaise into cookies, so I was anxious to see the results. I will admit that the dough was a bit crumbly for my taste. Since there were no eggs in the recipe, the mayo was responsible for holding the dough together.

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After pressing the cookie dough with my hands into dough balls, I plopped them on the cookie sheet to bake. Since the dough was more crumbly and dry than my regular cookie dough, I knew the cookies wouldn’t be spreading very much. I baked them for 5 minutes as dough balls, but decided to press down on the tops just a bit with a spatula so they would flatten out.

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That did the trick. The cookies didn’t spread or flatten at all on its own. You need to really help mold the dough into the shape that you want your cookie to be. This would probably be a great recipe for cutting shapes out of. I can even see myself using this recipe again and filling a metal cookie cutter with the dough prior to putting in the oven, which would create a fun shaped cookie that can hold its shape.

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Since there are no eggs in the recipe, the cookie dough is safe to eat. I must warn you that the cookie dough did have a strong mayo taste even though I only used a tiny bit. However, after baking, the mayonnaise taste seems to just disappear from the cookie, leaving you with a light, crumbly, shortbread-like consistency.

You can find Sir Kensington’s products at Sur La Table, Safeway, and Whole Foods, just to name a few. Heck, you can even buy them online!

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Sir Kensington’s Chocolate Chip Walnut Cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: 2 dozen cookies

Ingredients

  • ½ cup butter
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 3 tablespoons Sir Kensington’s Classic Mayonnaise
  • 1 teaspoon vanilla
  • 1 ½ cups flour
  • ½ teaspoon baking soda
  • ¾ cup semisweet chocolate chips
  • ½ cup walnuts, roughly chopped

Directions

  1. In a large bowl cream the butter, granulated sugar and brown sugar. Add mayonnaise and mix well. Add vanilla.
  2. In a separate bowl sift together the flour and baking soda. Gradually add the flour mixture to the wet ingredients. Add chocolate chips and walnuts.
  3. Drop dough by rounded spoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 8-9 minutes or until they begin to brown.
https://lovintheoven.com/sir-kensingtons-chocolate-chip-walnut-cookies/

I received product to review, but the opinions expressed are my own.

Pumpkin Cheesecake Pudding Bundt Cake with Dark Chocolate Chips

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Is it too early for pumpkin desserts yet? It’s pretty much fall, right? I’m always jumping ahead when it comes to pumpkin season. That’s alright because Pillsbury® gave me a little push this year to start my fall baking and I’m all for it.

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I used the pumpkin creme cake mix from their supreme collection to make this bundt cake, pretty much following the directions on the box and adding a few of my own personal touches. Pillsbury also released caramel apple cake mix and perfectly pumpkin cake mix this season, just in case the pumpkin creme doesn’t tickle your fancy.

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I couldn’t have asked for a more perfect bundt cake. It literally slipped right out of the mold, without leaving a single crumb behind. It’s the little things in life that make me happy.

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The package also comes with a vanilla filling that you’re supposed to put in between layers of the cake mix, but I felt like being a little rebel and  put it on top of the cake rather than inside of it.

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I left a piece of the cake on the counter and it was gone when I came home. My DF commented in the car that he loved whatever I made, not exactly knowing what it was composed of. He said that it was a little tangy and when asked, he couldn’t guess the pumpkin flavor. That’s not surprising, though, because he doesn’t eat ANYTHING pumpkin. He claims to despise the fruit.

Thanks, Pillsbury, for proving him wrong!

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When cut into, you’ll see just how moist the cake really is. The extra box of pudding and greek yogurt that I added in really help. The chocolate chips sink right into the goodness, melting in your mouth to create a whirlwind of goodness.

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Overall, I love the ease of baking with Pillsbury’s pumpkin creme cake mix. The extra frosting packet was also easy to whip up. I added more water than the directions asked for because I wanted a thinner consistency that would run down the sides of the cake, and that’s exactly what I got.

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Pumpkin Cheesecake Pudding Bundt Cake with Dark Chocolate Chips

Ingredients

    For the Cake:
  • 1 package Pillsbury supreme collection pumpkin creme cake mix
  • 1 box (1 oz) cheesecake instant pudding mix
  • 1/2 cup greek yogurt
  • 3 eggs
  • 1/3 cup oil
  • 1 cup water
  • 2 cups dark chocolate chips
    • For the glaze:
  • 1 package of vanilla mix that comes in the box
  • 2 tablespoons plus 2 teaspoons water
  • 2 tablespoons oil
  • cinnamon for dusting, optional

Directions

  1. Preheat oven to 350 degrees. Grease your bundt pan.
  2. Mix all of the ingredients in one bowl for two minutes. Pour evenly into the bundt pan and bake for 40-45 minutes, or until toothpick comes out clean.
  3. For the glaze, whisk all of the ingredients until smooth. Pour over cooled cake and dust with cinnamon, if using.
https://lovintheoven.com/pumpkin-cheesecake-pudding-bundt-cake-dark-chocolate-chips/

This post was sponsored by Pillsbury, but the opinions expressed are my own. ©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license.  

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