Mini S’mores Ice Cream Cakes…from Big Bear’s Wife

It’s Thursday! Do you know what that means?

It means I am tired as hell because I got up at 3am in order to make my butt-crack-of-dawn flight to Chicago today.  THAT’S what it means.  And, knowing me, I didn’t even sleep at all Wednesday night, for fear of oversleeping, so…I will likely change into my hotel clothes at The Conrad in downtown Chicago and nap for a good eleventeen hours and miss every single event I’m supposed to attend.


I will be strong.  I have parties to go to.  Swag to try unsuccessfully to fit into my itty bitty suitcase.  People to meet and not cry in front of because people freak me out! I am up for the challenge!

Know who else was up to a challenge?  Angie from Big Bear’s Wife!  Angie is another Virginia gal, just like me, and she offered to guest post here today with an Ice Cream Cake post.

Dear, sweet Angie.  It is mid July.  It is hawt here in the South.  You have guts I didn’t know you had.  Photographing a bowl of ice cream is one thing.  A cake MADE of ice cream is another thing entirely!  She did an amazing job and I can’t wait for all of you to try it!  So…welcome Angie!

And readers – do be sure to check out her blog as well – she’s giving away a copy of the S’mores Cookbook on Big Bear’s Wife today!

Hello Doughmesstic Readers! I’m so glad to be Susan’s guest today on her beautiful blog, celebrating her new S’mores Cookbook! This cookbook is seriously gorgeous and I am in love with all things "s’mores", so you know that this cookbook is going to go front and center in my collection!

I’ve got a simple but amazing s’mores dessert for you today! These Mini S’mores Ice Cream Cakes combine two of my favorite desserts. S’mores and Ice Cream, what more could you ask for? The layers of this treat just make me want to dig right in! They’re perfect in mini size but double the recipe and you’ve got a stunning S’mores Ice Cream Cake to feed a crowd.

Mini S’mores Ice Cream Cakes


  • 6 graham crackers
  • 3-4 tablespoons butter, melted
  • 6 tablespoons chocolate fudge sauce
  • 1/2 cup vanilla ice cream, slightly softened
  • 6 tablespoons marshmallow fluff
  • 1/2 cup chocolate ice cream, slightly softened
  • Mini Chocolate Chips
  • 2 – mini springform pans (or double the recipe for one large springform pan)
  • Plastic Wrap


  1. Crush the graham crackers into crumbs. Mix melted butter into graham crackers and stir well to combine.  Divide the graham crackers between the two mini springform pans and press into the bottom of each one to form the crusts.
  2. Slightly heat the chocolate sauce to make it spreadable.  Spread 3 tablespoons over the graham cracker crust in each springform pan. Top the fudge sauce in each pan with 1/4 cup vanilla ice cream.
  3. Cover each springform pan with plastic wrap and stick into the freezer for 30-45 minutes. After freezing for 30-45 minutes, remove from the freezer and unwrap.
  4. Top the frozen vanilla ice cream with marshmallow fluff. Top the marshmallow fluff with chocolate ice cream. Sprinkle mini chocolate chips onto of the chocolate ice cream. Wrap each springform pan in plastic wrap. Place into the freezer and let freeze for 4-5 hours. (Overnight is best)
  5. When ready to serve, remove from freezer and wrap. Remove sides of springform pans and serve immediately.

cookbook-coverFor nearly 4 solid weeks, I will have a guest blogger here sharing their own S’mores recipe with you.  I hope you’ll share their posts the way that you share mine, and show them some love like you do to me!

And, if you are itching for more S’mores recipes…here’s that book of mine.  Grab a copy on Amazon!

Healthier S’mores Sandwiches…from Texanerin

Good morning everyone!

As promised, today kicks off a full month of S’mores recipes from great bloggers that were kind enough to guest post here while I am on my book tour.  You are in for a treat! (In fact, a LOT of treats!)

Healthier s'mores cookie sandwiches

Texanerin Baking — Healthier baked goods that don't taste healthy.

First up we have a delicious (and yet healthy) S’mores Sandwich from Texanerin. I was lucky enough to meet Erin last month in Austin, while she was in the US visiting.  That’s right – she lives in Germany, though she’s a Texas gal through and through!  I know you’ll love her recipe as much as I do…and once you’ve made it through this drooling recipe, head over to her site and enter to win a copy of my cookbook for yourself!

Hi everyone! I’m Erin and blog over at Texanerin Baking where I bake up healthier treats that taste just as delicious as their less healthy counterparts. When I got the opportunity to guest post for Susan, I jumped at the chance!

I got a sneak peek at her new book and honestly… it’s awesome. My favorite part? There’s a gorgeous picture for each and every single recipe! There are loads of recipes in cookbooks that I’d love to make, if only there were a picture. I just feel more confident going into the whole process knowing what the result is supposed to look like. And with this book, Susan has you covered!

So, for my s’mores inspired post, I knew immediately what I wanted to make. I had seen these s’mores cookies from TidyMom only days earlier and I could not get them out of my head. I had to make them!

Only one problem. The marshmallows you can get at the store aren’t exactly my thing. I live in Germany and while we do have marshmallows here, they just aren’t the same as back home in the States. So I whipped up some healthier marshmallows that are completely honey sweetened and free of funky ingredients. They are SO much better than any marshmallows I’ve ever had and well worth the effort!

S'mores cookie sandwiches

After I had my marshmallows, I set about making the cookies, which came out wonderfully. But then came the step where I place the marshmallow on the cookie and put it under the broiler. You guys. That doesn’t work. Apparently you can’t do that with homemade marshmallows. It melted within a few seconds into a gooey liquid. I’m normally all about all things gooey but here it wasn’t working for me. And so my s’mores cookies became s’mores cookies sandwiches!

I healthified the cookies, but seriously, you can’t tell. I used all white whole wheat, coconut oil instead of regular butter (make sure to use refined for no coconut taste!) and reduced the amount of fat. I also reduced the sugar and honestly, I couldn’t imagine eating these sandwiches with a bit more sugar. They’d be too sweet for me. If you don’t want to use white whole wheat flour, use all-purpose! Don’t have coconut oil? Then use 3/4 cup butter.

My homemade marshmallows were nice and sticky, so the cookies stuck together amazingly well. I went and got store bought marshmallows just to see if this recipe would work with store bought, and it does, but not nearly as well. What you have to do is turn them inside out so that they become a sticky little ball. But why do that when you can make the homemade ones? :) It’s simple and pretty fun, especially for kids! If neither of those ideas appeal to you, Susan has a great marshmallow frosting recipe in her new cookbook.

One final thing to note: I messed up my chocolate topping and that’s why it doesn’t look nice and smooth. Yours will come out looking much better if you follow the recipe.

Thanks for having me today and I hope you hop on over to visit Texanerin Baking should you find yourself hankering for some healthier baked goodies! I also have a giveaway going on for Susan’s  S’mores Cookbook so come on over and check it out. :)

Whole grain s'mores cookie sandwiches

Healthier S’mores Sandwiches


For the cookies:

  • 2/3 cup (150 grams) coconut oil, melted
  • 2/3 cup (82 grams) coconut sugar or dark brown sugar sugar
  • 1/2 cup (86 grams) unrefined sugar or granulated sugar
  • 1/4 cup (80 grams) honey
  • 1 egg
  • 2 1/2 cups (300 grams) white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the coating:

  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon

To assemble the cookie sandwiches:

  • 2/3 cup chocolate chips
  • 2 teaspoons shortening
  • 9 – 11 1" x 1" x 1/4" marshmallow squares


  1. In a large bowl with a spoon or electric mixer, mix together the coconut oil, coconut sugar, unrefined sugar, honey and egg until thoroughly combined. Add the remaining cookie ingredients and stir until well combined.
  2. Cover and refrigerate the dough for 4 hours or freeze for about 30 minutes.
  3. Preheat the oven to 375 degrees F (190 degrees C).
  4. Prepare the cinnamon sugar coating by mixing together the cinnamon and sugar in a small bowl big enough to roll the cookie dough balls in.
  5. Roll the cookies into 1" balls, roll in the cinnamon sugar, and place 1 inch apart on a cookie sheet lined with parchment paper or a Silpat.
  6. Bake for 8 minutes.
  7. Remove from the oven and cool completely.
  8. Once the cookies are cool, melt the chocolate chips with the shortening in the microwave in 30 second increments until melted.
  9. To assemble the cookies, place the marshmallow square between two cookies. Drizzle or pour the chocolate over each sandwich.
  10. Store in an airtight container for up to 5 days. Yields 18 – 22 small cookie sandwiches.

Cookie recipe adapted from Chewy Graham Cookies – My Kitchen Addiction who adapted it from The King Arthur Flour Cookie Companion


cookbook-coverFor nearly 4 solid weeks, I will have a guest blogger here sharing their own S’mores recipe with you.  I hope you’ll share their posts the way that you share mine, and show them some love like you do to me!

And, if you are itching for more S’mores recipes…here’s that book of mine.  Grab a copy on Amazon!

Greek Chicken Pasta Salad with Feta and Herbs, from Liz at The Lemon Bowl

I’m thrilled to be guest posting for Susan today. We had the opportunity to meet
face-to-face last year during the Ohio Dairy Adventure. Let me tell you –it doesn’t get
more intimate that milking cows at 5AM with your fellow bloggers! We had a blast
and it was great to finally meet the spunky lady behind Doughmesstic. ;-)

Greek Chicken Pasta SaladGreek Chicken Pasta Salad is a perfect, one pot lunch or dinner that can be served
warm, room temperature or chilled. Not only does the dish take less than 20
minutes to put together, but it tastes even better the next day when all of the flavors

As a work at home mother of a busy toddler, I always try to make a big batch on
Sunday so that we have a hearty and healthy lunch waiting for us when we need it.


Hate tomatoes? Leave them out. Prefer goat cheese? Swap it for feta. As always, this
recipe is more of a method than a strict guideline so get creative and make it your

Your fork is waiting.

Greek Chicken Pasta Salad with Feta and Herbs

– from The Lemon Bowl

Serves 4

Greek Chicken CubesPasta Salad

  • 12 oz boneless, skinless chicken breasts – cubed
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon chili flakes – optional
  • 8 oz whole wheat rotini – cooked
  • 1 red pepper – diced
  • 1 carrot – shredded
  • 2/3 cup cherry tomatoes – halved
  • 1/3 cup scallions – minced
  • ¼ cup chopped parsley
  • ½ cup crumbled feta

Lemon Parsley Vinaigrette

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove – grated
  • ¼ cup minced parsley
  • salt and pepper to taste


1. Heat a large sauté pan over medium-high and drizzle with olive oil. Add
chicken breast cubes and season with oregano, salt and chili flakes. Cook
chicken for three minutes untouched (so that it can form a nice crust) then
stir with a wooden spoon until chicken is fully cooked – about 5 minutes or
so. Remove chicken from pan and set aside.
2. While chicken is cooking, whisk together the vinaigrette in the bottom of a
large mixing bowl.
3. Add pasta, veggies (red pepper through parsley) and feta into the bowl and
toss well to evenly coat in the vinaigrette. Stir in chicken and toss again.
4. Check for seasoning and adjust accordingly. Serve with additional crumbled
feta and minced parsley on top.

Thanks so much, Liz!!  This salad sounds delicious, and I know my readers are appreciating there FINALLY being something healthier here on Doughmesstic!

For those of you who don’t know Liz, you should.  She’s quite a whirlwind, full of energy, and willing to do just about anything – even risk getting, um, pooped upon by a cow first thing in the morning while on a dairy tour. (Not pleasant, but I guess maybe you get used to it?)  She’s also got a very popular blog, full of delicious (and healthy) recipes, in case you are tired of all my sugar and snark.  Go check it out – you won’t be disappointed!

Orange Pomegranate Scones from Budget Gourmet Mom

As you may know, I am not what you’d call a “People Person.”  Like, at all.  Meeting new people is hard for me – I am backwards, awkward, and well, people scare me in general.  But as soon as I met Krista, the force behind Budget Gourmet Mom, I immediately loved her.

Sweet. Sassy. Downright hostile under those pretty eyelashes.  Don’t let her fool you, kids – she’s a tough chick.  And she has to be!  With a house FULL of FOUR little boys (no girls, and no, don’t ask her if she’s going to try for one) , Krista needs to stay on top of her game.

I envy her not one bit.

The fact that she took time out of her busy schedule to guest post here on Doughmesstic makes me love her even more, and I do hope our paths cross again soon in the Real World.  They simply must.  Until then, here’s her delicious scone recipe that I know you all are going to love…and Thanks, Krista!

Orange Pomegranate<br /><br /><br />
Scones As a little girl, when I imagined my family, I could never have pictured the sea of testosterone that would be my fate. My four boys who contribute to that sea also come with some baggage in the form of toy cars, sports gear, and dirty shoes. Thanks goodness for IKEA organization and carpet cleaner. I couldn’t imagine my life any other way, except maybe the IKEA would be closer and we would have hard floors throughout with a super plush rug by the couch. And despite the insane amount of energy it takes to wrangle my brood I somehow manage to steal moments that make me feel like a lady.

Pomegranate Scones-3 Shopping by myself and moseying down the aisles at Trader Joe’s is one. I discover something new every time I shop there and while I was there the other day I found some chocolate covered pomegranate seeds I just had to try. It wasn’t long before I knew how I could turn them into another lady like treat…scones. The word just screams tea party. Can’t you imagine sitting around the table sipping tea, or in my case hot Dr. Pepper, from dainty little cups all whilst you talk about the latest trends and celebrity gossip!? Of course you can. And I urge you to share these Orange Pomegranate Scones at the next tea party you have. They are even better for a party of one {more for you}!

Pomegranate Scones-4

Orange Pomegranate Scones

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter, frozen
  • 1/2 cup chocolate covered pomegranate seeds
  • 6 oz plain greek yogurt
  • 1 large egg
  • 1/2 teaspoon orange zest
  • turbinado sugar, optional
  1. Preheat oven to 400°
  2. In a medium bowl sift together the flour, sugar, baking powder, and salt.
  3. Grate the butter into the flour mixture using the large holes on the grater. Use your fingers to work the butter into the flour until it resembles a course meal.
  4. Stir in the pomegranate seeds.
  5. In a small bowl whisk together the yogurt, egg, and orange zest. Add to the flour mixture. Use a fork to stir it until dough clumps form. Continue to press the dough together with your hands.
  6. Place on a lightly floured surface, press into a 7 to 8 inch circle, and cut into 8 triangles. Sprinkle with turbinado sugar, if desired, place on a baking sheet lined with parchment paper and bake for 15-17 minutes.
  7. Serve warm or at room temperature.

National Truffle Day…Fresh Raspberry Almond Truffles

Did you know that May 2nd is National Truffle Day?  It is!  And lucky for all of you, I pulled this beauty from the archives.  Back before anyone had ever heard of me, my friend Carrie from Fields of Cake was sweet enough (literally) to guest post for me.

Back then, I was lucky to get 72 people visit my site on any given day – so to guest post was really a labor of love.  Thank goodness she loved me.

Why? Because these truffles are ridiculous.  Sweet. Chocolaty.  Tart. Gorgeous.  Easy? Yes.  That makes them even better.  I bet you could whip some up as soon as you get home from work and surprise your honey.  I imagine the following to go down:

      • You: Hi Honey, Happy National Truffle Day! I made you something delicious.
      • Honey:….
      • You: What, you didn’t get me a card?  And I made you these truffles??
      • Honey:….
      • You: Can I have your AmEx?
      • Honey: …..
      • You:….


I really have very little imagination.  Maybe it will go down a little differently at your house.  Heck, I don’t know how the other half lives.  And by other half I mean people who leave their house at least once a week and have clothes that were purchased in the year 2011 or later…assuming such a creature exists outside of the television and Yahoo News.

But I do imagine you’ll love these truffles.

And help me, will ya?  Share this post with your friends?  Sweet Carrie deserves a little love after all this time.  Especially now that there are 73 of you reading the blog.

And it’s National Truffle Day.

Can I have your AmEx?

National Truffle Day…Fresh Raspberry Almond Truffles

Rating: 51

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes


  • 7 ounces High quality dark chocolate, chopped into small pieces (I prefer ScharffenBerger)
  • ¼ cup heavy cream
  • Pinch salt
  • 1 ½ Tbsp Chambord (or other raspberry liqueur)
  • ½ pint fresh raspberries
  • ¼ cup almond paste


  1. Place chocolate in heat proof bowl and set aside.
  2. In small saucepan heat cream and salt to a hot simmer (not boiling), pour over chocolate and shake the bowl a bit to settle the chocolate. Allow it to sit for a few minutes then stir gently with a spatula until smooth and silky. Add the liqueur and stir to incorporate.
  3. Stuff each of your beautiful plump red raspberries with a bit of almond paste. (I found it easiest to shape the paste into a cone then place in the raspberry that way)
  4. Line a baking sheet with parchment or waxed paper and get out a fork.
  5. Place a few stuffed raspberries into the chocolate and cover completely in the chocolate. Use the fork to fish them out one at a time, tap the fork on the side of the bowl to get excess chocolate off and shimmy the raspberry onto the prepared baking sheet). Repeat this until they are all dipped, then allow them to chill for a while then re-dip them.

Have a great day everyone!

imageAre you crafty? A DIYer? Me too, or I like to think I am! I have become smitten with the new Lowe’s Creative Ideas App. Full of great ideas (so clever!) and the best part? It is FREE. Free is my favorite price, though I would have paid for this little gem. I think you will agree.

Strawberries Liqueur Over Cream Custard…A Guest Post from Tickled Red

Good morning, Dear Readers!  As you may recall, I am on VACATION!

While I am standing in the Florida heat, waiting to ride my umpteenth Teacup, YOU are sitting in cool comfort, about to indulge in a sweet guest post from my blogger friend Shari of Tickled Red.

I had the pleasure of meeting Shari in Atlanta last year, and then we met up in Wilmington later in the summer to play a bit.  Such a sweet gal, and full of great ideas!  Thanks for entertaining my readers, Shari!

I’m a summer girl y’all through and through, especially when I dream about dessert. Don’t get me wrong, I adore warm molten chocolate oozing from soft cake as much as the next person. Yet when I have to choose, my first choice is usually something cool and creamy, topped with anything luscious. To me that is decadence at it’s simplest. That’s why when Susan asked me to pop over and share with you guys one of my favorite decadent treats I was a bit nervous.

For good reason right guys? Our buddy Susan is known for her stunning desserts and majestic cakes. Maybe one of these days my skills will be as refined as hers are. I’m trying to convince her that she needs to come down to the beach and share some of her vast knowledge with me one weekend. It will be an even swap…surf lessons for stunning dessert lessons. In the meantime, I will keep making rich creamy custards. Along with a variety of toppings, from liquored fruits to dark chocolates. What I love most about these is that they are so easy to make while still being a showstopper for your dinner party. Here’s what you do…

[Read more...]

Superbowl Snacks…Oreo Cheesecake Bites

Good morning everyone!  I hope you had a great weekend…I know I did!  I’ll tell you all about it tomorrow, promise!  Until then, I want to introduce you to today’s guest poster, Peabody!  You may have seen her Culinary Concoctions all over the net, but I met this hockey loving food blogger when we were both in Tuesdays With Dorie…oh so long ago!

A few weeks ago, the two of us decided to get together and Guest Post for each other, sharing a some Superbowl Snacks with everyone.  You can see what I made over on her site today, so be sure to go check it out!

Now, Peabody isn’t much of a football fan (I know, right??) but, she HAS come up with a Superbowl worthy sweet for us, and it’s even in team colors! Luckily, she chose the correct team to root for, despite her rationale!  So now I give you over to her, and these oh so sweet Oreo Cheesecake Bites!

Hi! I’m Peabody and I run Culinary Concoctions by Peabody, a blog that is mostly about sweets and baking, with a random side of savory and photo of my cocker spaniel from time to time (don’t worry we don’t eat her!). Susan and I decided it would be fun to each do a Super Bowl Food idea post and post it on each other’s blog today. Now, you would think with me being the one actually coming up with the idea of doing Super Bowl stuff I would know about it, right?


I knew the date of the Super Bowl after I Googled it, as well as who is playing. See, I really only care about food (and hockey). The Super Bowl is a great day because you can graze and graze on food and blame other people when someone asks why there is no onion dip left. If I was just at home with 7 layer dip, the dog, and my BFF, and all the layer dip was gone? Things get suspicious. I mean, I know when all the beer is gone the dog is to blame, but food, well that was probably me. Where else can you shout “someone ate all the chips!” and look around accusatory of people all the while knowing it was you who in the back of the room munching down the Fritos while others were pretending to care about the game.

After Googling who was playing in the game, I decided I was pulling for the Giants. My reason? The movie Madagascar:

“Julian: Where are you giants from?

Alex the Lion: New York

Julian: All Hail the New York Giants!”

So All Hail the New York Giants!


Next I had to figure what color they are. Well, hmmm, great, they are the same colors as the team they are playing against. Oh well. I figure throw some blue and red in what I am making and both teams can be covered. You can stop just there and just make the golden Oreo cheesecake cups if you so desire. But, if you want to go the extra mile you can make the marshmallow Oreo footballs. You could just place them on top of the cheesecake cups. Or you could attempt to get crafty like me. I assure you, yours will look better, as arts and crafts was one of the last badges I ever got as a Girl Scout and I am pretty sure they would ask for it back if they see some of my DIY craft work in the past.

Regardless of who you are routing for this Super Bowl, just remember… you only ate the celery sticks, and you have no idea why there aren’t any chicken wings left!

Oreo Marshmallow Footballs

  • 16 ounce package of Oreos (classic flavor), pulverized in the food processor
  • 4 TBSP unsalted butter
  • 5 cups marshmallows
  1. In a large sauce pan melt butter and marshmallows together (like you would for crispy treats). When melted, add the cookie crumbs and stir until fully combined.
  2. Wet your hands a little so that they won’t stick to the marshmallow and roll the cookie mixture into balls and then shape into football shapes best you can. As you can see best I can it’s not great. :)
  3. While those sit out to firm up start the cheesecake cups. Then come back while cups are baking and pipe some laces on the footballs using a white frosting of your choice.

Oreo Cheesecake Bites

for the Giants/Packers and any other red and blue team (go Rangers!)

  • 21 Golden Oreos, 15 left whole, and 6 coarsely chopped
  • 16 ounces cream cheese, room temperature
  • ½ cup sugar
  • ½ tsp. vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • ½ cup sour cream
  • Pinch of salt
  • Food coloring for your teams colors…which are both teams colors this year…annoying.
  1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
  2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
  3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
  4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Add a drop of blue food coloring on one half and swirl the blue. Then do red on the other side. Repeat on all of them…or don’t, your choice it will taste all the same.
  5. imageBake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

From Martha Stewart Cupcakes by Martha Stewart

If you want to be semi creative you can make little goal posts. It’s just a wooden skewer and some paper. You leave a little room at the bottom and top so that one end goes in the cheesecake bite and the other can hold the football. If you make them too long they will tip over. I suggest making one or two for effect and just leave the others plain.(If you take the lazy route, which I do and fully support.)

Bacon Swirl Cinnamon Rolls


Oh, sweet readers, you are in for a treat today.image

My friend Carrie of Fields of Cake has something to dish in the way of Cinnamon Rolls full of Bacon and topped with White Chocolate Cream Cheese Icing.  Oh, Carrie.  In case you don’t know her, you should…she’s one heck of a baker.  Right now, she’s in Greece, living the life of a military wife on the Isle of Crete.  Envy much?  Yes indeed, I got it bad.  But I love her dearly and am so thankful to call her friend.

There are many things in this world that I cherish. I mean really, really adore with all my heart (what can I say…I’m a lover). My family, my blog, Susan (yeah, that’s right Susan from Doughmesstic…she’s my hero), my bed, and breakfast are at the very top of the list.

I have had a delicious breakfast post ready to go for some time now but just haven’t posted for one reason or the other. When Susan said she was in a little need I JUMPED at the chance…I mean, HEY! She’s on my list!


Bacon is also on my list. Bacon makes everything better. It goes with savory and with sweet. It’s great as a side, as a sandwich, in a cookie or in a roll, a cinnamon roll to be exact. When Oscar Meyer introduced the pre-cooked bacon, they rocked the world of baking in my opinion, at least my world. This recipe is the perfect example. I don’t like the idea of rolling up raw bacon into the cinnamon rolls because that is just….eww. And precooking your bacon takes lots of time and energy (from you AND your electric bill) and you have to be SO careful not to over or under cook your bacon. Oscar Meyer does all that careful worry mess for you! So, Hooray to them. These cinnamon rolls are sweet with just a hint of savory and ever so delicious. If you are like our family you will devour these with a plate full of bacon on the side. Thank you Susan for letting me share with your readers again. I do love visiting.


Bacon Swirl Cinnamon Rolls

Prep Time: 2 hours, 30 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 50 minutes

Yield: 16

Sweet and savory Cinnamon Rolls get a real twist with the addition of bacon!


  • 1/2 cup warm water
  • 4 1/2 tsp. dry yeast
  • 3 Tbsp. sugar
  • 3 1/2 oz. pkg. instant french vanilla pudding mix
  • 2 cups cold whole milk
  • 1/2 cup melted unsalted butter
  • 2 eggs room temperature
  • 1 1/2 tsp. salt
  • 1 tsp. cardamom
  • 6 cups flour (maybe a little more to attain the proper consistency)
  • 1 cup very soft butter
  • 2 cups dark brown sugar
  • 4 Tbsp. cinnamon (I like Saigon)
  • 2 pkgs. Pre-cooked bacon


  1. Mix water, yeast, and sugar together until yeast and sugar are dissolved. Set aside.
  2. In a large bowl prepare pudding mix according to package directions.
  3. Add margarine, eggs and salt; mix to blend well.
  4. Add yeast mixture and blend well. Gradually add flour and cardamom; transfer to a lightly floured surface and knead dough until smooth. (the dough should be soft but not sticky)
  5. Place in a greased bowl; cover and let rise until doubled. Punch down dough and let rise again.
  6. Roll out on a floured surface. Take 1 cup soft butter and spread over surface.
  7. In a bowl mix 2 cups brown sugar and Cinnamon; sprinkle over the top. Line up the bacon to cover the cinnamon sugar mixture, it is easier to roll and cut if they are laid out vertically. Roll up tightly.
  8. Put a notch every 2 inches. Cut with a good serrated knife.
  9. Place swirls on lightly greased cookie sheet or in 4 -8x8 disposable pans; lightly press each roll down.
  10. Cover and let rise to double again.
  11. Bake at 350° for 15 to 20 minutes.


White Chocolate Cream Cheese Frosting


  • 10 oz. good white chocolate chopped into 1/4 inch or smaller pieces
  • 3-8 ounce packages cream cheese room temperature
  • 2 cups powdered sugar
  • 1 Tbsp. vanilla extract
  • Carefully melt white chocolate and set aside.


  1. In electric mixer beat cream cheese till smooth and creamy. Add powdered sugar and vanilla and beat at medium speed until fully incorporated. Slowly add the white chocolate and beat on low until incorporated. Spread on warm rolls. Enjoy!

Guest Post…Decadent Perfectly Chocolate Hershey’s Chocolate Cake


Last week I was whisked away to Milwaukee to meet the folks at Johnsonville.  Since I knew I’d be gone, I arranged for a friend to do all of my work.  Well…at least SOME of my work.  In the past, I’ve always asked another food blogger to guest post, but this time, I reached out to my friend Alma – whom I’ve known since our days at Pizza Hut back in the early 1990s. (Shhh…we were the youngest employees EVER.  Practically in diapers.)  But anyway, she can BAKE.  Not that you’d know it from her skinny hiney these days, but she can rock some chocolate.  And lucky for me, she baked and photographed this decadent cake for me while I was gone.  Give her a little love, will you?  It’s her first food blog post – and I think she’d be great at it, don’t you?  Thanks, Alma!

So….when Doughmesstic asked if I wanted to do a guest post on her blog, my first thoughts were—I’m not a famous food blogger, what do I know about it? But then I thought better. I eat. I bake. I love to eat and bake. My friends and I talk about food all the time, sometimes all day long. So that pretty much makes me an ok choice for an itty bitty guest spot…and here goes!

When I told my husband what I was doing, he asked which recipe I was going to share. I told him the cake. Which comes out “THE” cake. And even though I make lots of cakes: carrot, red velvet, all sorts of pound varieties, he knows automatically which particular cake I am going to do, based on the way I say it. I’m talking about Hershey’s “Perfectly Chocolate” Chocolate Cake. And boy is it. This is a simple cake, it’s not fussy or complicated, it’s not even a complete show-stopper in the looks department when you get it frosted (unless you have mad skills in that area like SOMEONE around here). But oh, this cake. Whenever I want a really rich, chocolate-y, grand slam out of the park, tried and true cake, I make this one.

This is not a light, fluffy kind of cake. It’s incredibly moist, very dense and fudgy, and pretty dang rich.


Hershey’s “Perfectly Chocolate” Chocolate Cake

  • 2 C sugar
  • 1 ¾ C all purpose flour
  • ¾ C cocoa (you can use the Special Dark as well, although I’ve never tried it)
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 C milk
  • ½ C vegetable oil
  • 2 tsp. vanilla extract
  • 1 C boiling water (yes, really)

Preheat oven to 350-F. Grease and flour two 9 in. round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.

Bake 30-35 minutes or until it passes the toothpick test. Cool for 10 minutes; remove from pans to wire rack. Cool completely. Frost with “Perfectly Chocolate” Chocolate Frosting. 10 to 12 servings.

“Perfectly Chocolate” Chocolate Frosting

  • 1 stick (1/2 C) butter
  • 2/3 C cocoa
  • 3 C powdered sugar
  • 1/3 C milk
  • 1 tsp. vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. Makes about two cups of frosting. Try to save some for the cake.

And now for my little notes and comments. This recipe mentions that the batter will be thin. It is. Very thin. The only thing I could think of to compare it to is canned tomato soup once you add the water and heat it. It’s that thin. almacake1Also, it says to use 2 9-inch cake pans. Even with that size, if you use all the batter it will run over in your oven. Chocolate cake smells great. Burning chocolate batter, not so much. You can
either bake some little ramekin size mini cakes with your leftover batter or you can eat/drink it. Not that I’ve ever done that. Ahem. This cake is sticky and moist. It’s what makes it taste so good, but it can also make it a pain to frost. It’s even difficult to do a crumb coat without tearing up the cake. I chill it in the fridge while I’m making the frosting and that seems to help. And most of the time I’ll make 1 ½ batches of the frosting, because I like a good coating and we think that’s the best part of most cakes around here. Even with all that, it’s totally worth it to try “THE” cake, at least once!!

I also know that Susan likes to tweak recipes, add different flavors, etc. I bet this cake would be really good with a hint of orange (think Cadbury Orange Crème Eggs–YUM) or maybe even espresso powder.