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Holiday Cookie Round-Up

Well, folks… The holiday season is officially upon us! And with that, the time to complain about the too-early Christmas displays and carols on the radio has passed.

But then, that stuff never really bothered me anyway. Quite the opposite.

In fact, the week before Thanksgiving, as I stood in line waiting to checkout at my local Target, I overheard a woman complaining to the cashier about how early the Christmas displays appear. I stood there, silently judging her, as I pretended to peruse the selection of batteries, mascara, and matchbox cars, cleverly arranged to attract impulse shoppers. Bah humbug, Ms. Scrooge!

I happen to enjoy the early holiday displays in the stores. (Now you’re judging me, aren’t you??) There’s something about the anticipation…seeing those decorations, but knowing it’s not time, not just yet. I look, I plan, I wait. As much as I love Christmas, I force myself to wait until after Thanksgiving to bust out my full festive cheer. Honestly, I can only focus on one holiday at a time. And we’ve still got a skeleton hanging outside our front door and leftover Thanksgiving green beans in the fridge.

It’s here though, for real now. There is no longer shame in the jingle bells I’ve left tied to my running sneakers or the shopping cart I intend to fill with glittery wrapping paper this morning. The scarecrows and skeleton outside my front door will promptly be replaced by a happy family of snowmen and a blinking reindeer. The holiday season is here and that also means it’s cookie baking time! Are you ready??

I’ve got a few new cookie ideas brewing for this year. But to get you started, here’s a look back at some of my previously posted cookie recipes.

**I’ve starred the favorites I’ll be remaking for this year’s cookie collection.**

Carrot Cake Cookies

Peppermint Patty Cheesecake Bars

Mexican Hot Chocolate Cookies

**Sand Tarts**

**Cherry Vanilla Drops**

Rainbow Cookies

**Coconut Macaroons**

**Double Chocolate Peppermint Cookies**

Choco-Cherry-Coconut Bars


**Oatmeal Chocolate Craisin**

Lemon Ginger Sugar Cookies

Almost Thin Mints

**Chocolate Covered Spiders (Haystacks)**

**Peanut Butter Fudge**

Holiday Bark

Snickers Caramel Apple Dip

Last year, I wanted to be a bumble bee for halloween. I was a few months pregnant at the time and thought it would be cute to be a big, round bumble bee. But the only costume I could find was for a “sexy bumble bee”. When did bumble bees become sexy??

So, I let the boys pick my costume instead. They picked out a cowgirl costume. It didn’t say it on the package, but it was a “sexy cowgirl” costume. I had to wear it with a pair of jeans underneath.

Seriously, when did Halloween become a holiday for dressing in expensive, provocative clothing?? I object! Bring back the cheap, plastic ET, Darth Vater, and Strawberry Shortcake masks or the homemade scarecrow, bum, and clown costumes (the funny kind of clown…not the creepy kind).

The older two boys are dressing as ghostbusters for halloween. They know the theme song. I giggle every time they sing it and wait with eager anticipation for the part when they scream, I ain’t afraid of no ghost,which follows an extended period of them singing, do, do, do, do, do, do, do, do.

My husband has been assigned the role of “ghost”. If I’d been thinking, I would have ordered myself a Stay Puft Marshmallow Man costume…the regular version, not the “sexy” one.

While my husband takes my two little ghostbusters around the neighborhood to collect their treats, my sister will hang at home with me and my littlest munchkin to pass out candy to the ghosts, ghouls, and miscellaneous sexy bugs who come to my door. We’ll be dining on Connecticut Supper and snacking on this sweet dip; a perfect way to use up some of those extra Snickers bars you may have on hand after tonight’s festivities!

Happy Halloween, my friends!

Have fun. Be safe. And by all means, eat more candy than you ought to. 

Snickers Caramel Apple Dip


  • 1 8-ounce bar cream cheese, softened to room temperature
  • 2/3 cup plus 2 tablespoons prepared caramel dip
  • 1/4 cup finely diced nuts (walnuts or peanuts)
  • 6-7 fun-sized Snickers bars, chopped
  • Sliced apples


Combine the cream cheese with 2 tablespoons of caramel and the chopped nuts, until well-blended. Spread the mixture into the bottom of a serving dish. Spread the remaining caramel on top of the cream cheese layer. Top with chopped Snickers. Serve at room temperature with freshly-sliced apples.

Chocolate Covered Pretzel Pudding Pie

By measure of my sweat clothing collection, one may assume I was some sort of elite athlete. For why would anyone require so many pairs of sweat pants and sweat shorts in so many different colors?

Alas, I will never be considered an elite athlete. Unless finishing an entire Chipotle burrito is considered sport. I am, in fact, purely obsessed with soft, stretchy comfort. Having spent the past five years in a near constant state of pregnancy or postpartum recovery has certainly increased my longing for clothing with elastic waistbands. Jeans are like a prison on my skin. Give me soft fleece. Give me stretchy cotton. Give me pants I can wear during the day and keep on as I slip into bed at night.

It’s true. My daywear collection is nearly indistinguishable from my pajama collection.

I find myself assuming that everyone must share the same disdain for buttoned pants as I do. I admit to dressing the baby in soft, one-piece pajamas almost everyday; the ones with cute little animal faces on the soft attached feet. And I fill the older boys’ drawers with stretchy fleece pants we refer to as the “cozy pants”. I’m envious of the cozy pants.

But, my four year old loves his jeans. Loves them. I can’t wash his jeans fast enough for him to wear again. (The painter’s jeans are his favorite.) The kid’s got more fashion sense than all the rest of us combined. It’s the little special touches he adds which really make his outfits so unique. Like when he comes running into our room in the morning wearing jeans, a long sleeve tee, and a tweed suit vest. Or the way he’ll clip a red necktie onto his rock and roll tee-shirt. Or casually pop a newsboy cap onto his head, turning a typical kid outfit into something which is dripping in effortless fashion.

He’s so much cooler than we are.

But, get your cozy-pants out for this one, because you’re going to want that elastic waistband. It’s a chocolate pudding pie with a irresistible twist. We’ll start with a pretzel crust, lined in rich chocolate ganache. Then we’ll fill the chocolate-covered pretzel crust with smooth chocolate pudding and fresh whipped cream.

Go ahead, treat yourself.

Chocolate-Covered Pretzel Pudding Pie


For the Pretzel Crust

  • 2 cups pretzel crumbs
  • 1/4 cup sugar
  • 12 tablespoons butter, melted

For the Ganache

  • 4 ounces semisweet baking chocolate (4 squares), chopped
  • 1/4 cup plus 2 tablespoons heavy cream

For the Pudding

  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/4 cup milk
  • 3/4 cup heavy cream
  • 3 ounces semisweet baking chocolate, chopped
  • 1 teaspoon vanilla extract

For the Whipped Cream

  • 2 cups heavy cream
  • 1/4 cup sugar


For the Pretzel Crust:

Preheat oven to 350 degrees. In a bowl, combine the pretzel crumbs and sugar.  Pour melted butter over the crumbs and mix to combine.  Press the mixture into the bottom and along the sides of a pie plate. It will be quite crumbly, but should stay in place. Bake for about 15 minutes. Remove from the oven and allow to cool.

For the Ganache:

While the pretzel crust is cooling, heat cream in the microwave until it just begins to boil. Pour the cream over the chocolate and stir until the chocolate completely melts and the mixture is smooth.  Pour over the pretzel crust. Gently swirl the pie plate so that the ganache coats the bottom and sides of the pretzel crust. The ganache will act like a glue to help the crust stick together. Refrigerate to set.

For the Pudding:

In a saucepan, mix together sugar, cornstarch, cocoa, and salt. Whisk in 1 cup of milk, stirring until combined. Whisk in the remaining 1/4 cup of milk and the 3/4 cup of cream. Continue whisking over medium heat until the mixture begins to bubble and thicken, about 5 minutes. Whisking constantly, continue cooking for another minute or two. Be careful to whisk into the corners and along the sides of the pan. Remove from heat. Whisk in the chopped chocolate and vanilla, stirring until fully melted. Allow the pudding to cool at room temperature, stirring frequently to prevent a skin from forming. Once pudding is no longer hot, pour it on top of the cooled ganache (which should be firm by this time) and spread into an even layer. Refrigerate for a few hours until pudding is completely cool and set.

For the Whipped Cream: 

Beat together the cream and sugar until stiff peaks form. Spread the whipped cream over the pudding layer.

Garnish with a few crushed pretzels.

Spooky Eyeball Cake Pops

My dog is regressing in his old age. Only his behavior is becoming so much worse than when he was a puppy. And it’s a lot less cute.

Amongst an assortment of other undesirable hobbies, which he has taken up in his senior retirement days, my dog has become a garbage-picker. He first taught himself how to nudge open the lid of the can in order to drag out each item, tear it into shreds and scatter it throughout the house. And let me tell you, the last thing you want to find when you walk into the house with 15 bags of perishable groceries and three cranky children, is a house covered in shredded bits of garbage.

So, we bought a garbage can with a lever-controlled lid, which he taught himself how knock over in order to complete his garbage scavenging mission.

We then decided to abandon the garbage can completely, in lieu of a plastic bag hanging on the doorknob, which we could easily throw into the garage before leaving the house. (He never fails to notice if we forget to throw the bag in the garage.)

In the absence of garbage to go through, he jumps up and pulls items out of the sink to lick clean; glasses, storage containers, cookware. You name it. I had to see it to believe it. This massive dog, with bad hips, jumping upright to pick through the sink. The force of motivation is strong within this one.

So, we learned to become diligent about making sure the sink is empty before leaving the house. But, as you may have guessed, he finds other mischief to get into, namely wrapped packages of food on the countertops. Say, an entire package of hamburger buns or a string-tied box of bakery cookies. Or perhaps a clean wooden spoon from my cookware canister. Are you beginning to understand how time-consuming it’s become to leave the house for even the simplest errand?? And this is on top of preparing three young children!

And now, his acts of mischief have become so brazen, or perhaps his brain is just slowly melting into a state of pure self-satisfaction. For lately, he runs straight to the garbage or jumps up to sink the very moment a door in the house closes. It doesn’t even matter if the house is still full of other people. A door closes and he heads straight to the kitchen to engage in his mischief. Seriously, buddy? I’m standing right here! At least show me the respect of waiting until I leave.

My fuzzy, senile friend is lucky he’s so good with the kids.

Speaking of the kids, I made them these cake pops. Cause the boys are totally into anything gross and spooky these days. Aren’t they cute? Cute and a bit time consuming to make. But, totally worth it for the perfectly creepy final product. They’re made with bright red velvet cake and have a fruit gusher candy nestled into the center to make them extra gross. I couldn’t wait to pack these disturbingly delicious treats into my sons’ lunch boxes for a surprise treat which would evoke shrieks from their tables of little friends at school.

Except, my dog; my darling, elderly dog; ate the cake pops, which I’d falsely believed were safe in the very center of the dining room table, surrounded by a barricade of heavy chairs. He ate every hand-crafted cake pop. Leaving a trail of chewed lollipop sticks scattered throughout the house as evidence of his misdeed.

Want to know the kicker?

He ate the cake pops while I was dragging the three kids out in the rain to pick up the dog food we needed for his dinner.

I wonder if he shrieked as he bit into the gushy center…

Learn from my mistake, dear friends. Make these cake pops, but be sure to store them in a place where your fuzzy friends are unable to help themselves.

Spooky Eyeball Cake Pops


  • 1 13×9 inch red velvet cake
  • 1 16-ounce container of cream cheese frosting (you won’t use it all)
  • Approximately 48 Gushers candies (available near the fruit roll-ups and fruit snacks)
  • About 4 dozen lollipop sticks
  • Approximately 4 cups white candy melts
  • Approximately 1/2 cup red candy melts
  • Approximately 48 gummi Lifesavers candies
  • Approximately 48 mini M&M candies


Prepare the cake pops according to the step by step directions found HERE. Insert a Gusher candy into the center of each ball as you roll.

Dip each frozen cake pop into melted white candy melts. Adhere a gummi Lifesaver to the pop while the white candy is still soft. Stand the pops upright in a piece of styrofoam until the candy has hardened. Place a small amount of the melted white candy into a small baggie. Cut off the tip of one of the corners of the baggie. Use the baggie to squeeze a bit of candy “glue” into the center of each gummi lifesaver. Place a mini M&M into the candy glue. Allow to dry. Melt the red candy melts according to package directions. Use a toothpick or fine-tip paint brush to give the eyeballs a bloodshot appearance. Store at room temperature for a few days.

Gusher center and candy decorations inspired by Confessions of a Cookbook Queen.

A few more cake pop hints and tips:

  • You can prepare the cake pops up to adhering the balls to the lollipop sticks and freeze them until you’re ready to dip and decorate. You can then dip and decorate a small batch at a time and leave the other pops in the freezer for later (or for when you dog eats all of the other cake pops).
  • If your candy melts are too thick for dipping, try stirring in a small amount of solid vegetable shortening.
  • Make sure not to introduce any liquid while melting the candies, which can ruin the candy’s meltability. Keep bowls and spoons dry throughout the melting process.
  • Dip the cake pops right up the the stick. The hardened candy will help the cake balls to remain adhered to the sticks.
  • Cake pops can be stored at room temperature for a few days.

Wormy Apple Pops

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Here’s one for the kiddies…

My son’s nursery school has implemented a firm no-nut policy to protect the kiddos with nut allergies. A lot of schools have implemented similar rules, with good reason.

One of the implications of this rule is that any treats sent in for birthdays or other celebrations must be store-bought, to ensure that they are safe for every child. This means no baking of cute cupcakes or cake pops to send in to school. Even my grocery store’s bakery cupcakes are off-limits, since they include a possible nut contact warning on the package.

We could have sent a package of some other nut-free treat, but I came up with these tasty, seasonal treats instead. We created wormy apple pops by coating fresh, locally-picked apples with sticky caramel and chocolate cookie ‘dirt’. A gooey gummy worm provides the finishing touching. My son’s teachers were more than happy to make time for this fun fall activity.

These treats are completely nut-free and very kid-friendly. Even very young children can follow the recipe using the combination of step-by-step photos with written directions. They’ll build fine motor skills by spreading, crushing, and sprinkling, develop language skills as they process the directions, and enhance their sequencing skills as they follow the first through fifth step. It’s a learning activity with a fun and tasty reward at the end!

** If you’re preparing this activity for a class of youngsters, consider making simple direction cards by printing each photo, along with the step-by-step directions, onto pieces of cardstock. Your child’s teacher may also appreciate a pack of baby wipes to help clean up the class of sticky kids!

Step 1: Start with one ripe, fresh apple.

Step 2: Insert a lollipop stick into the apple. (You can find lollipop sticks at many craft stores.)

Step 3: Use a spoon to spread caramel onto the apple. (We used the individually portioned caramel dip cups, so that each child could have their own.)

Step 4: Crush one chocolate sandwich cookie and sprinkle it on the apple.

Step 5: Press a gummy worm into the caramel. (Some packages of gummy worms contain nut allergy warnings. Target’s Market Pantry brand gummy worms do not contain a nut warning.)


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How to Make Cake Pops

Cake pops are all the rage these days…or am I thinking of cupcakes? Or is it macarons?? I can’t keep up. But, you can find cake pop recipes and ideas all over the internet and magazine covers these days. Starbucks even carries these sweet treats right next to the muffins and dessert bars. They’re insanely cute and super fun to eat. The best part is that there are a million possible flavor and design combinations.

Once you’ve got the basic idea, you can have a lot of fun customizing these little goodies with different flavors of cake, frosting, and candy coating! Then, get creative with the decorating! I’m already planning on making bloody eyeball cake pops for Halloween, turkeys for Thanksgiving, and snowmen and trees for Christmas!

For my little guy’s third birthday (and my first attempt at cake-popping), I made a batch of decadent triple chocolate cake pops. It’s a simple, but somewhat time-consuming process, so plan ahead. Here’s how it’s done.

You will need:

  • 1 13×9 inch cake
  • Cake frosting (approximately 1 1/2 cups)
  • Lollipop sticks
  • Candy Melts (approximately 4 cups)*
  • Sprinkles or other decorating candies (optional)

*If your grocery store doesn’t carry the candy melts, check your local craft store. They come in all sorts of colors and flavors!

Bake a 13 x 9 inch cake. Use your favorite homemade recipe or one box of any flavor cake mix. (You can bake the cake a day ahead of time, if desired.)

Once cool, crumble the cake into fine crumbs. This is a perfect job for little helpers.

You’ll end up with a big bowl of fine cake crumbs.

Combine the cake crumbs with any flavor frosting. A container of prepared frosting works fine or use your favorite homemade. Depending on how moist the cake is, you probably will not need the whole container of frosting. About 3/4 of a 16-ounce container should do the trick. You want the mixture to be moist enough to mold, but not too mushy. Mushy cakes will have a harder time staying on the sticks…lesson learned the hard way.

Refrigerate for about 30-45 minutes (or longer) to help firm up the mixture.

Roll the mixture into balls, just over an inch in diameter.

Melt a small quantity of the candy melts according to package directions. Dip the end of each lollipop stick into the melted candy, then insert the stick a little more than halfway through each cake ball. Place each pop upside down on a baking sheet and refrigerate until quite firm.

Once firm, warm the candy melts according to package directions. Use a container that is tall and narrow enough to fully submerge each cake pop into. A 2-cup pyrex measuring cup worked well.

Dip each pop into the melted candy. Gently swirl the pop to remove excess candy. (Skipping the swirl step will result in a candy coated stick. Trust me on that one.)

Decorate with sprinkles or candies, if desired. Then, place each pop into a piece of styrofoam to dry upright at room temperature. (Refrigeration will cause condensation on the surface of your pops. Another lesson learned the hard way.) The candy exterior will harden at room temperature.

Strawberry Cheesecake Ice Cream

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It takes a lot for a non-chocolate dessert to excite me. It’s got to be something pretty special. Even still, I usually feel chocolate’s absence. I must admit that when I put this recipe together, I tried to rationalize a place for chocolate. I almost threw in a handful of chocolate chips, for good measure.

But I would have been wrong to add the chocolate. This luscious ice cream, with the rich taste of a slice of strawberry cheesecake, does not need a stitch of chocolate. It’s true. It’s perfectly decadent as it is. So deliciously decadent that I’ve been battling with the little angel and devil on my shoulder about whether I should exercise a bit of self-control or simply surrender and finish every last bite for breakfast.

Is there any better way to welcome summer than with some homemade ice cream made with hand-picked berries?? I think not.

Go ahead. Indulge.

Strawberry Cheesecake Ice Cream


  • 8 ounces cream cheese, softened
  • 1/2 cup sugar*
  • 1 cup sour cream
  • 1 cup light cream
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons vanilla
  • 2 cup fresh strawberries, halved if large
  • 1 cup graham crackers, broken into small pieces
*Use more or less sugar, as desired, depending on the sweetness of your berries.


In a large bowl, beat together the cream cheese and sugar until creamy. Add the sour cream, cream, lemon juice and vanilla. Beat until smooth. Add the strawberries and beat until the berries mostly break up, leaving a few delicious chunks. Refrigerate for about an hour. Pour the mixture into your ice cream maker and freeze according to your machine’s directions. Add the graham crackers during the last 5-10 minutes of freezing.

Inspired by the Cheesecake Ice Cream recipe found here.

Boston Creme Cupcakes

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I don’t have many cravings while pregnant; certainly nothing unusual like pickles with peanut butter. But, come to think of it, I have been eating a serious excess of egg sandwiches and Boston Creme donuts. In fact, I can’t seem to walk past the donut rack at my grocery store, without throwing one of those chocolate-glazed, custard-filled treats into my cart. They’re irresistible to me. I suppose my cravings could be weirder, right??

Earlier this week, I made Quadruple Berry Muffins to satisfy my ever-growing pregnant belly. These cupcakes, on the other hand, are going straight to my thighs! But that’s not enough to stop me from over-indulging in their sweet, creamy, chocolatey goodness. In fact, I’ll almost certainly eat way too many of these cupcakes and then blush with shame as I sheepishly step onto the scale during my next prenatal visit. It’s worth it though. I have no regrets.

As a lifelong, diehard chocoholic, I very rarely make vanilla cake. As such, I do not have a favorite, tried and true vanilla cake recipe to turn to. So, in need of a basic, homemade vanilla cake recipe, I turned to Martha Stewart, a reliable source for baking tips and recipes. I was looking for something simple with uncomplicated vanilla flavor, and Martha’s recipe fit the bill.

But…to be completely honest, I am not in love. This will not be my go-to recipe for vanilla cake. And the next time I make these Boston Creme Cupcakes, I will almost certainly adjust the vanilla cupcake portion of the recipe. The flavor is delicious, but the cakes are somewhat dense; not the light, spongey cake I was hoping for. I suspect that the solution may be as simple as separating the eggs in the recipe, whipping the egg whites until firm, then folding the whipped egg whites into the batter at the very end. The proof will need to wait until my next vanilla cake baking endeavor. In the mean time, the vanilla cupcake recipe which follows (or your own personal favorite vanilla cake recipe) will do the trick!

Boston Creme Cupcakes


For the Vanilla Cupcakes (From Martha Stewart’s Vanilla Cupcakes)

  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) butter, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups milk

For the Vanilla Pastry Creme

  • 2 cups milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 4 egg yolks
  • 4 Tablespoons cornstarch
  • Pinch of Salt

For the Chocolate Ganache

  • 6 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • Sprinkles and/or marashino cherries, for garnish


For the Cupcakes: Preheat oven to 350 degrees. Prepare cupcake tins with liners. Combine the flour, baking powder and salt. In a separate bowl, beat together the butter and sugar until creamy. Add the eggs, one at a time, until well blended. Beat in the vanilla. Gradually stir in the flour mixture and milk, alternating about a third at a time, until well blended. Fill each cupcake liner with about 1/4 cup of the batter. Bake for about 25 minutes. Cool completely.

For the Pastry Cream: Bring the milk, vanilla, and about half of the sugar to a simmer over medium heat, whisking frequently so that the sugar dissolves. In a separate bowl, whisk together the egg yolks and remaining sugar. Whisk in the cornstarch, one tablespoon at a time until well blended. Stir in the salt. Gradually whisk about 1 cup of the hot milk into the egg yolk mixture, starting with a slow drizzle. (Gradually incorporating the hot milk into egg yolks tempers the eggs, allowing them to slowly rise in temperature without scrambling.) Gradually whisk the egg mixture into the remaining hot milk in the pot. Bring to a gentle boil over medium heat, whisking constantly for about 3-4 minutes, until thickened and smooth. Transfer the hot mixture to a bowl and press plastic wrap directly against the cream (to prevent a skin from forming). Cool completely in the refrigerator for at least 3 hours before using.

For the Ganache: Heat the cream, just to a boil. Pour the hot cream over the chocolate. Stir until smooth.

To Assemble the Cupcakes: Use a butter knife to dig a narrow trench into the center of the cupcakes, almost to the bottom of each cake. Transfer the pastry cream to a pastry bag and fill each trench with cream. Dip the tops of the cupcakes into the warm ganache. Garnish with sprinkles and/or a cherry. Refrigerate to set the ganache and keep the pastry cream fresh.

Makes 24 Cupcakes

Cadbury Creme Crepes

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Easter candy has taken over the store shelves and my brain. I find myself popping a near constant stream of jelly beans into my mouth, in between chomping on chocolate rabbit ears and peanut butter eggs. My Peeps chicks have been purchased and are currently sitting unwrapped in my pantry, as I await their perfectly stale state. Chocolate-covered marshmallow bunnies are dancing through my dreams.

In the midst of this Easter candy madness, my sister requested that I create a recipe for a Cadbury omelette…as in an omelette made using Cadbury Creme Eggs as a substitute for regular eggs. Eager to please my sister, I agreed to this wild request. I spent a few weeks tossing around this Cadbury omelette idea, contemplating whether I could somehow extract the gooey filling from the Cadbury eggs and whip it into a sort of custard which could be folded around the remaining bits of chocolate.

And then I had a better idea. Taking inspiration from the stuffed omelette idea, I decided to make rich chocolate crepes, filled with melty bits of Cadbury Creme Eggs, sprinkled with powdered sugar, and topped with a gooey Cadbury Egg. Yes, that should definitely fit the bill!

Crepes are surprisingly simple to make. You do not need a special “crepe pan” to make crepes. Any flat-bottomed, preferably non-stick, pan should do the job. The trick is to make sure the batter is appropriately loose enough to easily coat the bottom of the pan. Crepes cook quickly, so removing the pan from the heat while pouring the batter will ensure that you can swirl the batter to every edge before it cooks. A rubber spatula and your fingers make the best tools for flipping the crepe. A few seconds later, you’ll have a perfectly cooked crepe!

These sweet and chocolatey crepes are oozing with gooey Cadbury goodness. I can’t think of any better way to enjoy the Easter candy season!

Cadbury Creme Crepes


  • 2 eggs
  • 1/4 teaspoon salt
  • 1 1/4 cup milk
  • 2 Tablespoons vegetable oil
  • 3/4 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup sugar
  • Cooking spray
  • 4 Cadbury Creme Eggs, chopped (plus extra halved eggs for garnish)
  • Powdered sugar, for garnish


Lightly beat the eggs with the salt, milk, and oil. In a separate bowl, combine the flour, cocoa, and sugar. Combine the egg mixture with the dry ingredients, until well blended. Add additional milk, if necessary. The batter should move very easily, but not be overly liquidy. Spray a flat-bottomed, non-stick skillet with cooking spray, then heat the skillet over medium heat. Hold the pan off the heat and use a measuring cup to pour about 1/3 cup of batter into the pan. Quickly, turn the pan to spread the batter across the entire bottom. Place the pan over the heat and cook for less than a minute. Use the edge of a rubber spatula to loosen one of the edges. Then, use your fingers to carefully lift and flip the crepe. Cook for a few seconds more on the other side.

Scatter chopped pieces of Cadbury Creme Eggs onto a quarter of each hot crepe. Fold the crepe into quarters over the chocolate. Sprinkle the finished crepes with powdered sugar and garnish with half of a Cadbury Creme Egg.

Make 8 crepes (4 servings)

Happy Pi Day!

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Any fellow math geeks out there?

Happy Pi Day! That’s right…it’s March 14, a day to recognize that special number, 3.14! And what better way could there be to honor this significant number than with a nice slice of homemade pie??

So, pull out those circular pie pans, take your pick from one of the links below, and let’s celebrate Pi!

Chocolate Pecan Pie

Pumpkin Coconut Pie

Black Bottom Banana Cream Pie

Peanut Butter Cup Cheesecake Pie

Chocolate Eggnog Pudding Pie

Chocolate Peanut Butter Cream Pie

Grasshopper Pie

Not only is today Pi Day; it’s also Kids Cook Monday! Now, my little guys are not quite ready to tackle the mathematical concepts of radius, pi, circumference, and area. But, we can take a few baby steps in that direction by identifying circles in the kitchen and doing a bit of hands on measuring with our circular pies.

Looking to get older kids involved in the kitchen? Take this opportunity for a bit of tasty math practice. Measure the diameter of those pies, determine the radius, and then put that pi to work while calculating the circumference and area of your pie! Then, as a reward for all of that challenging math work, treat yourselves to a well-deserved slice of pie!

Wishing you all a very tasty Pi Day!

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