Mint Chocolate Brownies…and a Giveaway!

Day Five of my 12 Days of Giveaways is here…and are you ever in for a treat!

Today I am offering up one of the most gorgeous pieces of culinary craftsmanship…a Boos Board by John Boos!

But first…Mint Chocolate Brownies.

mint brownies

If you know me at all, you know I have an affinity for fudgy brownies.  I never, ever want to hear “cake like” when it comes to a brownie.  If I wanted something to be cake like, I would make a cake. Like.  If I want brownies, I want something thick and chewy, full of fudgy goodness and almost to the point of Did she cook these all the way? gooiness.

Yes, indeed.

I made these holiday ready with the addition of mint, and more precisely, York Peppermint Patties and Hershey Mint Chips.  As you are probably aware, I do a lot of work with Hershey’s, and I am thrilled to have such good friends there that keep me in supplies.

If you’ve not tried the Hershey’s Mint Chips for baking, I highly recommend you do.  Not overly powerful (in fact, I added mint extract to really punch it up), but subtle and smooth.  I also added in some of the new Hershey’s Spreads.

Helloooo, gorgeous.

Hershey’s Spreads are brand new, and I’ve had my hand on them for about a month now.  There are three varieties, but for my brownies, I used the Chocolate Spread versus the Chocolate Almond or Chocolate Hazelnut.  Think peanut butter consistency, but total chocolate goodness, and there you have it.  Perfect on a cracker, a pretzel, an orange slice – or of course, in a brownie.

I’m sure you won’t have too much trouble figuring out what to do with yours.


Mint Chocolate Brownies

  • Prep Time: 15 minutes
  • Cook Time: 45-55 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 16-20 Brownies


  • 10 Tablespoons butter
  • 3 ounces Hershey’s Mint Chocolate Chips
  • 1 1/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon Mint Extract
  • 3/4 cup All Purpose Flour
  • 1/4 teaspoon salt
  • 2 tablespoons Unsweetened Cocoa Powder
  • 4 cut up York Peppermint Patties
  • 1/4 cup Hershey’s Chocolate Spread 



  1. Preheat oven to 350. Prepare 8×8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
  2. In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
  3. In a separate bowl, beat eggs, vanilla and red food coloring with the sugar. Slowly add in chocolate mixture until well combined.
  4. In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not over mix.
  5. Stir Peppermint Patties and Hershey’s Spread into batter until evenly mixed.
  6. Pour batter into prepared baking pan.
  7. Bake 45-55 minutes, or until just set and toothpick inserted comes out clean. Allow to cool. Enjoy!

The Giveaway

Walnut Chopping Block - Non-ReversibleAs I mentioned, I have a gorgeous John Boos Board to offer one of you.  You can get a glimpse of it in the brownie photos, but kids, it’s just too good looking to capture in a photo.  Solid walnut, and thick thick thick, this beauty retails for over $300.  It’s almost too pretty to cut anything on…in fact, I leave mine sitting atop my stove, just so I can look at it.

I want you to have one, too.

Tell me you want it?  Tell me here and you’ll be entered to win it.  Plus, if you’ll share a link to this post tagging @doughmesstic, then return here to leave a separate comment, you’ll be entered TWICE.

So get on it!

Disclaimer:  Hershey’s sponsored this post, but all thoughts and opinions are my own.  Contest open until December 25 at 11:59pm EST.  Winner will be notified via email provided on December 27.  US Addresses only, please.  Good luck!

Toasted Almond Cheesecake

Well, here it is, less than 2 weeks until Christmas.  Can you believe it?

I can’t.

Luckily though, there is still plenty of time for making sweet treats and delectable desserts to share with friends and family…such as this Toasted Almond Cheesecake.


As I mentioned in my previous two posts, I was contacted by Glade® to create a few holiday recipes based on their new Limited Edition Winter Collection scents (all of them make the house smell like something divine is baking away!) – and this recipe is my third and final installment.

The scent?  Sweet Holiday Treat.

To me, there is nothing sweeter and more delicious than a cheesecake, so I knew a cheesecake would be my answer to this baking dilemma.

Toasted Almond Cheesecake.

I have a cheesecake formula that I have used time and again, so I always look to it when I set out on a new flavor combination.  For this cheesecake, it was a simple change – the addition of almond extract and toasted almonds that have been finely ground.  It creates the most amazing smell in the oven!  If you’re feeling it, add some cherry or raspberry topping to your cooled cheesecake.  It makes the almonds really sing, and too much is never enough when it comes to holiday desserts!  Enjoy!


Toasted Almond Cheesecake

makes one 9 inch cheesecake


For the crust

  • 2 cups crushed almond cookies
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 1/4 tsp. ginger
  • 5 Tbsp. Melted Butter

For the cheesecake

  • 4 – 8-ounce packages cream cheese at room temperature
  • 1 2/3 cups sugar
  • Juice and Zest of 1 orange
  • 1/4 cup cornstarch
  • 1/4 tsp Sea Salt
  • 1 ½ teaspoons Vanilla extract
  • 1 ½ teaspoons Almond Extract
  • 3 large eggs
  • 1/3 cup heavy whipping cream
  • 1/2 cup sour cream
  • ½ cup toasted almonds, pulverized


  1. Preheat the oven to 350 F and grease or butter a 9-inch springform pan. Wrap the pan in heavy duty aluminum foil so that it is waterproof.
  2. For the crust, whisk all the ingredients in a bowl, then pour over the melted butter and combine well with a fork or your fingers. Press into the springform bottom and up the sides, about halfway is fine. Bake on a baking sheet at 350 for 10 minutes, then remove and allow to cool. Reduce the oven temperature to 325.
  3. For the cheesecake batter, work the zest of the orange into the sugar, until sugar is uniform in color and aromatic.
  4. Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
  5. Increase the mixer speed to high and beat in the remaining sugar, then beat in the salt, vanilla, almond extract and orange juice. Blend in the eggs one at a time, beating only until completely blended. Next, mix in the sour cream and heavy cream. Be careful not to overmix the batter. Lastly, add the pulverized toasted almond to the batter, lightly stirring to incorporate.
  6. Pour the batter into the prepared pan. Place the springform pan in a large shallow pan containing hot water that comes about halfway up the sides of the pan. Bake the cheesecake until the top is lightly browned, about 1 hour and 30 minutes. Allow to cool in the oven with the door propped open.
  7. Cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Top with cherry sauce, if desired.

recipe 3

Disclaimer:  This post was sponsored by Glade.  All thoughts and opinions are my own.

Raspberry and Mascarpone Ice Cream Stuffed Crepes…and a Giveaway

I can make crepes. Well, anyone can make crepes if they set their minds to it, and they have a nice flat pan. I just so happen to have a nice flat pan…and crepes are the one and only reason I have said pan.

But I have multiple reasons to make these crepes, though I’m going to give you just three of the most important.

One? Driscoll’s contacted me and asked if I could make them a holiday recipe using their fresh raspberries for their Made With Love Campaign.  Well, yeah, of course I can.  And Two?  They’re delicious.  Crepes are entirely delicious.  Three?  Crepes to me say love.  I only make crepes for very close friends and family…there’s just something very special about how delicate they are.  Filled with chocolate, or berries, bananas, apples – they are full of flavor and worth every minute spent on them when made for someone you love.


I fell in love with crepes about 10 years ago in Thailand. Sure, I had eaten them prior, and since, but in a luxury resort on the Chao Phraya River in Bangkok, I was Crepe Spoiled Forever. Each morning for breakfast, as the sun hung low over the bustling city, Jon and I ate more breakfast than any 15 people ever should. Omelet stations. Waffle Stations. Breads and fruits and all manner of goodness you can’t even imagine. But the crepe station?

Rocked my world.

The chef would fill those delicate crepes with dark chocolate and strawberries or bananas, and off I’d go to drown in the gooey goodness. Oh yeah – of course there was whipped cream involved. Breakfast was 5 bucks. Including the mimosa and tip. Beat that.

Sadly, I can’t beat that price (or that memory), but I can give you a crepe recipe that will go the distance.   Sweet mercy. A warm crepe stuffed with  ice cream, and covered in piping hot raspberry sauce and mascarpone. The hot and cold in each bite? Divine.

The sauce is as simple as the crepe, and it is the true stunner in this dish.  Heavenly Driscoll’s raspberries made into a sweet and powerful topping you won’t soon forget.  And right now there is no better time to indulge – Driscoll’s Raspberries are ripe for the picking, right in your produce section.  Fresh, gorgeous, and incredibly sweet – you just can’t go wrong.


Raspberry and Mascarpone Ice Cream Stuffed Crepes

For the Crepes

  • 1/4 Cup Sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 3/4 cup Heavy Cream
  • 1 cup Flour
  • Pinch of salt
  • 3/4 cup Warm water
  • 3 Tablespoons melted butter


  1. In large mixing bowl, whisk sugar, vanilla, eggs, cream, flour, and salt. Once well mixed, add the warm water, and mix again. Finally, mix in melted butter. DO not over beat the mixture to avoid bubbles.
  2. Heat large non-stick skillet (I used just below medium heat), and spray with PAM cooking spray. Pour one ladle of batter into the pan, lifting a swirling the batter around the pan to evenly coat the bottom. Batter will cook quickly. Cook for roughly one minute, or until bottom is lightly browned. Flip, if desired, or, add handful of chocolate chips, strawberries and bananas. Fold crepe into thirds, making it into a tube. Allow to cook about 30 seconds, remove from pan. Repeat with remaining batter.


For the Raspberry Sauce

  • 2 cups fresh Driscoll’s Raspberries
  • 1 cup sugar
  • 1/4 cup sweet white wine
  • 1 teaspoon vanilla extract
  • Ice Cream
  • Whipped Mascarpone
  1. Heat raspberries and sugar over medium low heat, stirring often, until sugar has dissolved and berries are more liquid. Add in wine; stir. Allow to simmer until desired consistency, about 7-10 minutes. Remove from heat; Add vanilla. Stir to combine. Serve hot over crepes filled with ice cream and topped with mascarpone.


Keep crepes warm as you make the remaining batter. You can place them in a warm oven as you work. When ready to serve, fill each with 2 scoops of ice cream, tuck in the edges, and roll. Top with the raspberry sauce and a large scoop of whipped mascarpone.


Hopefully you will love this recipe as much as I do.  It brings back such fond memories for me of my travels (I believe there’s not a country I’ve been to that I’ve not had crepes in one form or another!) and I am so thankful to have had those experiences.  While I can share photos, of course, with my family and friends of those trips, it’s recipes like this one that really seem to bring them along on those journeys.  The taste of Bangkok as we talk about my trip to Thailand?  It’s priceless.

We have so much to be thankful for, and to kick off the month of Thanks (can you believe it’s November already??) I wanted to share this recipe with you, my readers, my friends, and my family.  There’s no one else I’m more thankful for.  Maybe you can whip this up for dessert after a day of Black Friday shopping this year, creating a tradition you didn’t know you needed!

Need more recipes that were Made With Love?  Here’s plenty…


The Giveaway

How would you like to win $100 or Driscoll’s Berries?  Lucky for you, I’m giving that very thing away!

  For chances to win, do any (or all) of the following, just be sure to leave a separate comment for each item you do:

  • Leave a comment, letting me know you want to win. Easy!
  • Tweet a link to this post on Twitter
  • Share this post on Facebook
  • Pin a picture from this post on Pinterest

There you go – 4 chances to win!

Now, how about even MORE to win?

Driscoll’s is giving away some GREAT prizes…KitchenAid Stand Mixers!

•2 Grand Prize Winners of a KitchenAid Stand Mixer & Berries for a Year

•4 Second Place Winners of Berries for a Year

1 Grand Prize winner and 2 second place winners will be awarded at the end of each month, so be sure to enter to win.  Just head over now to check it out!

Cinnamon Apple Shortcakes

I’m here to win something.

Don’t ask me what, because the truth is, I really don’t know. But when someone, say, oh, KING’S HAWAIIAN ® tells you to create an amazing recipe, post it, and you can WIN something, it really doesn’t matter what the prize is, does it?


I just like to win. In fact, maybe I didn’t really understand that getting my way is my M.O., but someone pointed that out to me today…so, what? So what if I do. Who doesn’t like to win?

But let’s get back to the matter at hand.

As I mentioned, KING’S HAWAIIAN ® contacted me to see if’ I would create a recipe using their Dinner Rolls. Sweet, soft, good with just about anything, I of course said yes. And a slather of butter would have been winner enough for me, but, no…that’s not really good enough, is it? No.

You know what is?

Cinnamon Apple Shortcakes.

As you know, KING’S HAWAIIAN® Dinner Rolls are already nice and sweet, so why not take advantage and use them in a dessert? A few sautéed apples, brown sugar, butter, cinnamon, and lots of freshly whipped cream turn these rolls into dessert in no time flat.

Give it a go!


Cinnamon Apple Shortcakes


  • 8 KING’S HAWAIIAN ® Dinner Rolls
  • melted butter, as needed
  • 2 Granny smith apples
  • ½ Cup light brown sugar
  • 2 Tablespoons Cinnamon
  • 3 oz butter
  • 2 cups sweetened whipped cream


  1. Preheat oven to 350. Halve and brush the dinner rolls with melted butter. Toast in the oven until lightly browned, 5-7 minutes. Set aside.
  2. While the rolls are toasting, peel the apples, cut each into quarters and then cut the core section off. Cut each quarter into thirds.
  3. In a pan, melt the butter and add the brown sugar and cinnamon. Add the apples and mix until the apples are completely coated.
  4. Reduce the heat to medium low, stirring once in a while until the apples are completely cooked.
  5. To serve, place half of each roll on a plate. Top with apples, followed by whipped cream. Add other half of roll, repeat with apples and whipped cream. Drizzle with pan juices, if desired.


I Win, YOU Win…Everybody Wins

Now, as of November 4th, you’ll be able to VOTE for my recipe on the KING’S HAWAIIAN ® site. And I hope you will. Don’t worry, I won’t pester you to death reminding you (okay, I might) but, just know this is a pretty fantastic little quick dessert. Therefore, if you feel it in your heart to vote for it, I’d love that.

And, if you just want to steal the idea as your own, I’m not going to stop you. I’ve been there.

But wait…just by voting, YOU can win!

Just visit the KING’S HAWAIIAN ® Recipe hub. You can vote for your favorite recipe and be entered for a chance to win 1 of 3 $500 gift cards! Here are the Sweepstakes Rules.

Have a great weekend folks!

Great holiday recipes start with KING’S HAWAIIAN® Dinner Rolls! Vote for your favorite KING’S HAWAIIAN recipe here for a chance to win one of three $500 gift cards! Sweepstakes Rules.

This is a sponsored conversation written by me on behalf of King’s Hawaiian®. The opinions and text are all mine.

Beyond Tacos…Apple Pie Taco Bites

It’s not every day that you get an email from Old El Paso (yeah, THAT Old El Paso) asking you to make a special recipe for them.  I mean, here I am, a country bumpkin, and they are – well, Old El Paso.

But hello?  I totally did it.

My challenge was to create a spin on the average taco using their products, so I chose tortillas, and of course, my sugar laced brain went straight to dessert.

Apple Pie.

Why not?  Apple pie is delicious, and these dessert bites couldn’t be easier.  Plus, if you are having a party, they make great little bites of sugary goodness if you put them on skewers.  Give them a go!


Apple Pie Taco Bites

makes 16 mini tacos


  • 2 tart apples, cut into chunks
  • 2 tablespoons butter
  • ¼ cup brown sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • 2-3 large Old El Paso Flour Tortillas
  • 2 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon cinnamon
  • Whipped Cream, if desired


  1. Combine apples and butter in a medium saucepan over medium low heat. Allow to cook for 2-3 minutes, stirring frequently.
  2. Add sugar and spices to apple mixture and allow to simmer, stirring occasionally, for 20-25 minutes.
  3. Preheat oven to 350.
  4. While apples cook, use a round 2 ½ or 3 inch biscuit cutter to cut small circles out of the flour tortillas.
  5. Combine sugar and cinnamon in a small bowl.
  6. Brush each round of tortilla with melted butter, then place onto baking sheet. Sprinkle each with cinnamon sugar mixture, and bake for 5 minutes.
  7. Remove from oven, and top with apple filling. Serve with a side of sweetened whipped cream, if desired.



Disclaimer: Old El Paso compensated me for my time in the creating of this recipe.  All thoughts and opinions are my own.

Chocolate Charlotte Russe Cake

I’ve got a gift for you today.  It rhymes with delicious.  You can thank me, and my friends at Safest Choice™ Eggs for it later.  Yeah, they sponsored this post, and you are in for a real treat.

So mark your calendars, folks…this is my first trifle on Doughmesstic.


It won’t be my last.

The first time I ever had a Chocolate Charlotte Russe Cake was in 1991. I know this because it was for my sixteenth birthday, made by the mother of one of my high school girlfriends. I remember it clearly – the buttery lady fingers, the thick chocolate mousse, the whipped cream and chocolate chips. It was unlike any dessert I had ever eaten, and for years, I have always remembered it, despite its strange name. Chocolate Charlotte Russe Cake.


Though it won’t affect the taste at all, I wanted to provide you a little trivia on the Charlotte, so that both of us know what it is, and maybe, just maybe, it will pop up on Jeopardy one day and we’ll look like geniuses to everyone around us when we chime in correctly.

“What is Chocolate Charlotte Russe Cake, Alex?”

Well, let’s break it down.

scharffenberger-dessertA Charlotte is a dessert also known as an ice-box cake, and consists of cake, bread, cookies or ladyfingers that are placed into a mold, then topped with cream, fruit puree, or mousse.

A Charlotte russe is a dessert invented in France by chef Marie Antoine Carême in the very early 1800s, who named it in honor of his Russian employer Alexander I (russe being the French word for "Russian"). It is a cold dessert of Bavarian cream set in a mold lined with ladyfingers. A Charlotte Russe Trifle is me being too lazy to line a mold properly, so I put all of the ingredients into a trifle dish. And there you have it. Every bit as good as I remember on my birthday, and worth every dirty dish it took to make it, which was practically every dish I own, and some I’d borrowed.. Give it a shot, I think you’ll love it!


Chocolate Charlotte Russe Cake Trifle


  • 4 ounces unsweetened chocolate
  • 3/4 cups sugar
  • 1/3 cup milk
  • 6 eggs, separated
  • 1 1/2 cups butter
  • 1 1/2 cups confectioners sugar, divided
  • pinch of salt
  • 2 teaspoons vanilla extract
  • 2 cups whipped cream, prepared
  • 3 packages (36) lady fingers, split
  • 1/2 cup mini chocolate chips


  1. In a medium saucepan, melt chocolate over low heat. While it melts, whisk sugar, milk and egg yolks in a medium bowl. Once chocolate is melted, add the sugar/egg mixture. Stir constantly until smooth and thickened, about 7-9 minutes. Remove from heat. Cool completely.
  2. In the bowl of a stand mixer, cream the butter on medium speed until fluffy, then add 3/4 cup of the confectioners sugar and beat for 2 more minutes.
  3. Add cooled chocolate mixture to the butter and beat well. Leave in mixing bowl.
  4. In a separate mixing bowl, whip egg whites and salt to stiff peaks. Gradually add in 3/4 cups confectioners sugar.
  5. Fold egg white meringue into chocolate mixture, then add vanilla. Place mixture in refrigerator while preparing the trifle.
  6. Line the bottom and sides of a trifle with lady fingers. Add 1/3 of the chocolate mousse, then layer with more lady fingers. Repeat with another layer of lady fingers and mousse. Add one more layer of ladyfingers, then pipe remaining mousse on to top around the edges. Pipe prepared whipped cream in the center. Top with mini chocolate chips.

[Read more...]

Green Tea Granita

Granita might be one of the easiest things there is to make.  Now, yes, it does take you being there every half hour or so, but that’s just to stir.  I mean, how hard is stirring?

Apparently for me, pretty hard.  I had my friend Chef Mike Behmoiras make this Green Tea Granita for me, versus making it myself.  What a trooper…I ask, he delivers.  We should all be so lucky as to have a friend like that to take complete advantage of.

Not that I do that. Much.

As you may have noticed, I’ve been gone a lot as of late, so Mike has been helping me in the kitchen, and filling in for me on the blog has been a bevy of amazing friends, offering up their own S’mores recipes to tide you all over until I am back to myself.

Whatever that is.

Let’s not go there, though, as it likely involves more time than we have, and more medication than I have been prescribed.  So let’s just say I’m kind of back.

I’m posting, anyway.  That counts.


Today I am sharing that easy granita I was bragging about Mike making.  Hey – I took the pictures.  I edited the pictures.  I am posting it for you to enjoy.  And I think you will!

It really could NOT be simpler in this case…it’s frozen tea, and I’ve sweetened it up a bit.  It’s bottled tea – Teas’ Tea brand, for which I am an ambassador.  Simple, refreshing, ready to go.  They have lots of flavors, and the Half and Half Coconut and Green Tea is amazing…so next time, that’s what I am making.

Or rather, having Mike make.  As long as he’s not reading this post.

Green Tea Granita


  • One bottle Teas’ Tea Green Tea
  • 3 tablespoons white sugar


Transfer bottle of unsweetened green tea to a small pot.  Add sugar and bring to a simmer over low heat.  Allow to simmer until sugar is dissolved.

Cool to room temperature, then transfer to a shallow covered container and place in the freezer for an hour. After one hour, take a fork and begin to stir the frozen crystals into the center of the container. Return the container to the freezer, and repeat the process every 30 to 45 minutes, stirring carefully each time, until you have a fully frozen container of crystallized granita. If the granita should happen to become too hard, simply leave the container out for a few minutes until you can again stir it with a fork, then return to the freezer.


Win a Trip to Australia from Teas’ Tea!

teas'tea unsweetened pure green teaWin a trip to Australia (worth over $17,500) during the TEAS’ TEA summer photo sweepstakes!

• Australia is where parent company ITO EN’s tea farms are located, this trip is an intimate look

into the company, as well as the tea making and farming process

• Daily prizes are given out, with the grand prize winner selected at the end of the summer

• Enter NOW with the hashtag #Teafreshing via Facebook

• Additional platforms to enter in addition to Facebook is Twitter and Instagram using the hashtag

Teas’ Tea Twitter Tasting!

Join me and my friends on Twitter on August 28th from 2-3pm EST for a fun and informative Teas’ Teas Twitter Tasting party!  We will be chatting with brand experts, friends, and giving away lots of great prizes during the hour, so come on over and join us!

Jut follow @TeasTea_ and myself (@doughmesstic) and the hashtag #TeaFreshing to join in on the action!  Hope I’ll see you there!

Disclaimer: I am a paid ambassador for Teas’ Tea.  All thoughts and opinions are my own.

S’mores Hand Pies…from Cravings of a Lunatic

Well folks, today is my last official day of the second leg of my S’mores Cookbook tour.  It’s been amazing!  I’ve been so many gorgeous places, had such wonderful events, and met so many fantastic people.

Today’s post is coming from Kim from Cravings of a Lunatic I met Kim last year at Mixed, you should definitely check out her site…she’s got the goods!

Thanks for guest posting today Kim!

Hi folks! I’m Kim from Cravings of a Lunatic, and the recently launched grill site Kiss My Smoke . I’m thrilled to be here sharing S’mores with new friends. I mean that’s what life is all about right? Sharing amazing food with even more amazing people. That’s my happy place.

When Susan said she was looking for some peeps to guest post while she was on her book tour I was thrilled to offer up a recipe. I had the pleasure of getting to know Susan last year. I signed up for Mixed then had a health crisis on a road trip. I went into panic mode wondering if I would still be able to attend the conference. I did what I do best, I sent Susan the most honest email that was a huge over-share of my dilemma. Susan did what she does best, she graciously emailed me back and did not make me feel weird about telling her my life story in an email. She encouraged me to still come to the conference and went above and beyond to ensure I was at ease and comfortable travelling. We became fast friends and I can’t thank her enough for her generosity and kindness. Plus she’s just slap your gramma funny. Which I dig.

S'mores Hand Pies by Cravings of Lunatic 4

I was totally keen on making more s’mores recipes. At the time I was in prep mode for Susan’s guest post I was also in full swing with S’mores Week on my own site, leading up to National S’mores Day. Yes there is a National S’mores Day. Us foodies celebrate these types of things, with gusto. I love s’mores so it was so much fun to come up with potential recipes worthy of being on The S’mores Queen’s site.

I ended up picking one of the simplest recipes I’ve ever made. It was too dang good not to pick it. I hope you like it!

S'mores Hand Pies by Cravings of Lunatic 3

 S’mores Hand Pies


  • 1 package of store-bought pie dough (you could make your own, I was in lazy summer mode)
  • 1 cup of mini marshmallows
  • 1 cup of chocolate baking melts (I really love the Semi Sweet Hershey’s Baking Melts)
  • 1/4 cup of melted butter
  • 1/4 cup crushed graham crumbs
  • 2 ounces of chocolate for drizzling over top, any kind you like (I used semi-sweet again, it’s my thing)


  1. Preheat oven to 350 degrees F. Line a cookie sheets with parchment paper.
  2. Roll out the pie crust on a smooth, dry surface. You can use flour if you think you need it. I didn’t need to on mine. Using a large cookie cutter cut out shapes. You’ll need two of each for each hand pie. My large heart one made 6 big hand pies with some leftover.
  3. Place the bottom pieces on the cookie sheets, I put three on each sheet just in case the marshmallows exploded. (they didn’t, whew)
  4. Place chocolate pieces and marshmallows inside the middle of the shape, leaving an edge so you can seal the pies. Don’t over-stuff, they might leak if you do. Place the top pie shape over and gently press down the edges. Then take a fork and pinch the edges all the way around each pie.
  5. Prick the top of each gently. Don’t over-prick (how many times can you say that in life) them or the insides will leak out. You’re just giving a small steam vent.
  6. Pop the first cookie sheet in the oven and bake for about 10 to 12 minutes. Repeat with the second.
  7. Brush the tops of the pies with melted butter while they are hot. Do not over-butter them or they will get soggy. Just enough to make the graham crumbs stick. While the butter is still glistening sprinkle graham crumbs over top.
  8. Melt the drizzling chocolate in a double boiler, or in your microwave. I prefer the double boiler as I find it melts more evenly. Once its smooth take a fork or spoon and drizzle over the tops of the hot pies. You can allow the pies to cool if you’re *that* kind of person. Personally we just dove in while they were piping hot. It’s how we roll. Serve with a big old s’mores smile.

S'mores Hand Pies by Cravings of Lunatic 6

Thanks to Susan for allowing me the pleasure of entertaining her readers today. I hope you’re having a blast on your book tour. Look forward to seeing you in the fall. Toodles and smoochies! xx


S’mores Panna Cotta…from Bell’Alimento

Happy Friday kids!

Yes, I am STILL away on the book tour, and I am happy to report that things are going swimmingly!  I just moved on from Las Vegas (um, there will be posts from THAT for sure) and as of yesterday, I am in sunny LA.  So sunny, in fact, that my grand idea to nap by the pool instead of in my room led me to burn my clever hind end.


At least its my whole back.  No one wants to be burned FRONT and BACK evenly.  No.  So just imagine me as Ross from Friends after the tanning booth debacle.

Good stuff.

Anyway, tonight I am hosting a little event at Duff Goldman’s CakeMix for a few lucky LA bloggers – and I am looking so forward to that!  I’ve not been back to Duff’s since, oh, it’s been a few months – but let me tell you, that’s a place I just can’t imagine being unhappy.  Decorating cake, and not having to clean up?

Okay, sign me up.  Shall I sign YOU up?  I just so happen to have a couple of spots available if anyone here is LA based and has nothing better to do at 8pm tonight.  Just let me know ASAP so that I can get you a ticket!  You can either leave a comment here or you can email me at Susan at doughmesstic dot com.

Okay…now that THAT is out of the way, today you are in for a treat.

My best friend is a blogger.  Did you know that?  No, we don’t live next door to one another.  Not in the same town, and actually, not even the same state.  But she’s always a text or tweet away, and I know if I needed her, she’d be there as soon as she humanly could be.

I love her.

paula-susbw2Meet Paula, from bell’alimento.

Not sure what I would do without her.  Really.  Since we paired up, we tackle just about every dilemma or blogging adventure together. We travel together.  We drink together.  We host Mixed together.  We are always together.  Always. 

Except now.

Sad, right?

Well, I’ll see her soon.  But I do miss her!

Until then, here’s Paula…the Nutella to my Everything You Put Nutella On Which is Everything.

Hey, it’s Paula from bell’alimento! I’m popping over today to bring you s’more s’mores while Susan is still out and about on her book tour.

I happen to be a pretty big s’mores fan. What’s not to love about chocolate, marshmallows and graham crackers, right? When it was time to volunteer to help out, I raised both of my hands and waived them in the air like I just didn’t care. Sorry now that song is stuck in my head too.

S'Mores Panna Cotta 001 (533x800)

I decided to put a twist on one of my favorite desserts, Panna Cotta, which is Italian for cooked cream. It’s creamy, dreamy, and makes you want to dive right in. The s’mores version, well, it pretty much turned out like the bees knees and I hope you like it as much as we did.

Because we’re givers and I know how much you love Susan, come on and pop over to my blog to enter to win a copy of her book (maybe we can even talk her into signing it for you) plus we’ve also got a little something something from Hershey’s to go with ; ) ENTER TO WIN!

S'Mores Panna Cotta 002 (533x800) (2)

S’Mores Panna Cotta

by Paula Jones, bell’alimento


  • 2 cups heavy whipping cream
  • 3/4 cup Dixie Crystals granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 ounces Fine Artisan Milk Chocolate  – Roughly Chopped
  • .25 ounce packet gelatin
  • 3 tablespoons COLD water
  • 4 marshmallows
  • 1 graham cracker – crushed


    1. Into a heavy bottom pan add: cream and sugar. Heat over medium heat whisking until well combined. Allow to cook until bubbles start to form around the edges just prior to boiling.
    2. WHILE cream is cooking. Into a small ramekin add cold water and sprinkle gelatin packet on top. Set aside.

    3. Remove from heat add vanilla extract, chocolate and firm gelatin mixture. Whisk until well combined.
    4. Equally divide mixture between 4 – 7.4 ounce jars. Transfer to refrigerator to set up for a minimum of 2 hours.

    5. Prior to serving, toast marshmallows and place one per jar. Garnish with crushed graham crackers.

  • By: