Posts Tagged 'classic'

Pipe Dream #206: To Be a Mere Vessel – Puppy Chow Bars

puppy chow bars 2

I’ve never posted about classic puppy chow before. I mean, sure, ages ago I tried out a lemon version, but I’ve since given up trying to make a dent in the 10,000 possible flavors you can lacquer onto rice. Rice is like dry tofu, flavorless and kinda gross on its own, which makes it indubitably versatile. In the case of puppy chow, rice cereal functions as a vehicle to transport peanut butter and chocolate from a bowl to my mouth without too much shame. (I feel like there is a “treasures in jars of clay” reference here in which I am the rice cereal and the Gospel is chocolate and peanut butter, but I can’t quite flesh it out, ah well).

puppy chow bars 1

And now, with the introduction of puppy chow in bar form, I have provided you with an even simpler way to do so. Aren’t you glad?

Amp up the powdered sugar for a more traditional level of p chow sweetness. I wish I had marshmallows on hand to make this a sort of Rice Krispy treat/puppy chow hybrid, but I didn’t. I think it might make the bars hold together a little better. I stuck these in the fridge for a bit before slicing to make things as clean as possible, but they still looked average. Story of my life.

puppy chow bars 3



Puppy Chow Bars

Adapted from Dinners, Dishes & Dessert

1 cup chocolate chips
1 cup peanut butter
6 cups Corn Chex, Rice Chex or Rice Krispies cereal
powdered sugar

Line a 9 x 13 inch pan with aluminum foil. Place the cereal in a large bowl. Microwave the chocolate chips and peanut butter in a medium bowl, stirring every 30 seconds until melted. Pour the mixture over the cereal and stir to combine. Dump the mix into the prepared pan and press down with a spatula to form into bars. Let cool completely. Before serving, dust with powdered sugar. Slice into bars. You may want to stick the whole pan in the fridge before slicing to get the cleanest cuts.

I Got It Right: Twinkie Bundt Cake + Homemade Marshmallow Creme

twinkie cake 4

So they say that blog readership declines in the summer. Something about people “getting outside,” and like, “enjoying life” or something? Cool, man, me too. Which is why I am writing this post a month prior to its publishing and enjoying the mid-July weather right now. This also means that you, a dedicated summer reader, will get to share in one of the biggest recipe joys/successes of my recent life, namely, HOMEMADE MARSHMALLOW CREME.

Stuffed in an ACTUALLY EXTREMELY DELICIOUS vanilla cake.

Making its TWINKIE-like characteristics extremely apparent.

Can she express this better? Probably, but I’m too overwhelmed with the below whisk/marshmallow creme shot.

twinkie cake 2

Guys, the marshmallow creme recipe I’ve linked below is the jam. Besides having to wait forever for the sugar solution to boil (my impatience was probably directly correlated to my desire for the finished product), the recipe was fairly simple. Now that I know I can have marshmallow creme whenever I need it, there are a host of recipes that have been opened up to me. Seriously, marshmallow creme is in a lot of toothsome things. More s’mores, anyone?

Oh, also the funnest part of this cake is getting to “tunnel” out the hole for the marshmallow creme. Cue cake-eating commencement.

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My auntie was half the inspiration for this recipe. We were chatting baking recently, and she was telling me how she used to love making Bundt cakes. It had been ages since I’d made one. Side fact of interest: she used to be a florist, and basically everything she touches ends up beautified.  I sprinkled on some sparkly pearls and made her have the first slice in appreciation.

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Lovely angel auntie. Thank you for everything! And thanks to all y’all who are sticking it out on the blog this summer. I mean, just because it’s summer doesn’t mean people don’t like cake, can I get a “Preach”?

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Appreciatively yours,


Twinkie Bundt Cake

Adapted from Pure Vanilla via Leite’s Culinaria

6 tablespoons (3 ounces) unsalted butter, at room temperature, plus more for the pan
3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon vanilla extract
2 cups granulated sugar
1/2 cup mild vegetable oil, such as canola, grapeseed, safflower, or sunflower
3 large eggs plus 4 large egg yolks, at room temperature
1 cup buttermilk, at room temperature

8 ounces marshmallow crème (I used this recipe.)
8 tablespoons (4 ounces) unsalted butter, at room temperature
1 teaspoon vanilla extract
sprinkles and confectioners’ sugar, for dusting (optional)

Preheat the oven to 325°F (163°C). Coat a 12-cup Bundt pan with nonstick cooking spray or butter and dust it lightly with flour, tapping out any excess.
Sift together the flour, baking powder, and salt in a large bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla on medium speed until smooth and creamy. Add the sugar and beat until evenly mixed, about 1 minute. With the machine still running, slowly pour in the oil and beat until light and fluffy, about 2 minutes. Add the eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
Reduce the mixer speed to low. Alternately stir in the flour mixture and buttermilk in 3 additions each, ending with the buttermilk. Mix on low speed just until the batter is smooth and no lumps remain. Turn off the mixer and gently fold the batter several times by hand with a spatula to ensure everything is incorporated. Pour the batter into the prepared pan.
Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place the pan on a wire rack and let cool completely, about 2 hours.To make the filling, beat together the marshmallow crème, butter, and vanilla until smooth. Stir in sprinkles, if desired.
While the cake is still in the pan, use a knife to make 6 or 7 deep, evenly spaced notches or holes in the bottom of the cake, each about 3/4 of an inch in diameter, being careful to cut no more than halfway through to the top of the cake. Eat the scraps. Using your fingertips, gently connect the holes, making a uniform tunnel in the cake.
Use a spoon to fill the tunnel with marshmallow creme, smoothing the filling up to the top of the tunnel. Quickly and carefully invert the cake onto a platter. Dust with confectioners’ sugar, if desired, or make a quick glaze with powdered sugar and milk to drizzle over the cake.

Banana Bread: An Ode

Oh Banana Bread, humblest of quick breads

Made from the lowliest of fruits

Freezed, macerated


With careless abandon

Forgotten by your keepers.

You are neither significant nor original,

But you may lay your weary cream cheese burden down

At the gateway to my gullet

Any day.


P.S. This is the first banana bread that I have ever had work out for me. It’s like the easiest thing to make in the world, but I couldn’t make it work before! Classic Midwest woman points coming my way on this post…

Best Banana Bread with Chocolate Chips and Cream Cheese Frosting

Adapted from allrecipes

2 eggs, beaten

1/3 cup buttermilk

1/2 cup canola oil (or vegetable oil works)

1 cup well-mashed bananas

1 1/2 cups white sugar

1 3/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chocolate chips

cream cheese frosting

Preheat oven to 325 degrees F (165 degrees C). Spray one 9×5 inch loaf pan with nonstick spray, or line with parchment for easy removal of the bread.
Blend together the eggs, buttermilk, oil and bananas. Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in chocolate chips. Mix well, and pour into the prepared loaf pan.

Bake 1 hour, then check the bread for with a cake tester. If the tester comes out with batter on, bake for another  20 minutes. The top should be a deep golden brown. Let cool, then frost with the cream cheese frosting.

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