Halloween Highlight: Frankenstein Marshmallow Pops

Happy Halloween! Wishing you and yours a fun and safe night!


Frankenstein Marshmallow Pops
– Large Marshmallows
– Green Melting Chocolate
– Chocolate sprinkles
– Black food-safe pen, black food coloring, or black gel frosting
– lollipop sticks

1. Press one large marshmallow onto each lollipop stick.
2. Melt green chocolate and pour into a large drinking glass.
3. Submerge marshmallow pops and tap off excess chocolate.
4. Dip top of marshmallow into sprinkles.
5. Place in styrofoam until chocolate hardens.
6. Using a food-safe black pen, draw on eyes, mouth, and stitch marks


what did y’all think about these daily Holiday mini-posts? Leave me a comment below on your thoughts and if you’d like to see the same thing happen for Thanksgiving and Christmas!


Halloween Highlight: Spooky Krispie Pops

Three ingredients, ten minutes, and a look that says “yea, I’m a Halloween treat professional!” You know what to do….


Spooky Krispie Pops
– Halloween colored straws or lollipop sticks
– 1 box Rice Krispie Treats
– Chocolate chips, melted
– Halloween Sprinkles

1. Skewer Rice Krispie treats with a straw/lollipop stick.
2. Dip about 1/3 of the Rice Krispie treat into melted chocolate.
3. Sprinkle with Halloween Sprinkles.
4. Push into a styrofoam block or set sideways in the slots of your (unplugged) toaster/something that will keep them upright.
5. Refrigerate or let sit until chocolate is firm.


Until tomorrow….like and comment below!

Halloween Highlight: Spiderweb Cupcakes

Happy Halloween week y’all! This entire week leading up to Halloween night, I’ll be posting a mini-post featuring a spooky treat! Enjoy!


Spiderweb Cupcakes
– 1 chocolate cake mix, made into cupcakes per package directions
– 1 tub canned chocolate frosting
– 1 tub canned vanilla frosting
– Halloween sprinkles
– Spider Rings

1. Frost cooled cupcakes with chocolate frosting. Smooth.
2. Scoop vanilla frosting into a zip top bag and snip off just the tip of one corner to make a piping bag.
3. Draw three concentric circles onto cupcake; one large circle near the edge, one medium circle inside of the large, and one small circle inside the medium. Should look like a three ringed target logo.
4. Using a toothpick, drag from the edge of the small circle out through the two larger circles. Continue around the cupcake until you have done this 8 times. I like to use a clock analogy, dragging first at the 12, 3, 6, and 9 o’clock positions, then going in between each.
5. Dip edges of frosting/cupcake into a plate covered in sprinkles.
6. Top with spider ring.

Spooky, eh?!


until tomorrow, like and comment below…

Chocolate Covered Strawberry Cake Pops

Nothing says “sweet” like a Chocolate Covered Strawberry.

They’re a reminder of early summer and fond memories of U-Pick farms and time with loved ones, for me.

With the temperature cooling off in the East, while shooting up to record highs in the West, I thought the perfect dessert for both occasions would be a play on one of summer’s most popular treats.


These cake pops are light, fruity, and decadent with their dark chocolate coating. Try them out this week for a reminder of the best days of summer.

Chocolate Covered Strawberry Cake Pops
– 1 box strawberry cake mix, prepped per box directions, baked, and cooled
– 1 can white frosting
– Dark chocolate candy melts
– Red candy melts, for decorating

1. Crumble cooled cake and mix with 1/2 can of frosting. If too dry, keep adding frosting a scoop at a time until a playdough-like consistency is achieved.
2. Roll into 1 inch balls and place on a parchment-lined baking sheet.
3. Dip the end of a lollipop stick in a bit of melted chocolate and place into cake balls. Continue for all cake pops.
4. Freeze tray of cake pops for 30 minutes while melting dark chocolate candy melts.
5. Submerge cake pops into melted chocolate, then place on parchment-lined baking sheet. Continue for all and refrigerate for 10 minutes.
6. Melt red candy melts and drizzle over cake pops. Refrigerate for 10 more minutes or until all chocolate is set.


If you like strawberry-picking and chocolate covered strawberries “like” this post and share your photos on Instagram or in the comments with #thedessertproject

Homemade “Tim Tams”

I am in love with Tim Tams, y’all.

Now, I haven’t had a real one yet, but I have watched my fair share of Tim Tam Slam videos on YouTube to know that these would probably change my life for the better.


That sounds a bit crazy. Oh well; judge me. I’m totally ok with it. Y’all who have been blessed with trying one are sure to understand.

So for those of you who don’t know what Tim Tams are, they are an Australian cookie that is made of up two malted shortbread-like cookies filled with chocolate malt whipped frosting, then completely enrobed in melted chocolate.


Heavenly right?!

So, after stumbling upon the videos and finding homemade recipes for them online here and here and here, I decided to make my best-guess version for playgroup this week.

Kiddos + Chocolate Malt-flavored cookies = Happier Kiddos

Here we go.

Homemade “Tim Tams”
– 1 box Lorna Doone shortbread cookies
– 1 pint heavy whipping cream
– 5 Tablespoons Malted Milk Powder
– 2 bags semi-sweet chocolate chips
– 2 Tablespoons coconut oil (optional)

1. Lay out shortbread cookies onto a parchment lined baking sheet, emblem side up.
2. Pour whipping cream into a large micro-wave safe measuring cup and heat for 1-2 minutes or until hot and bubbly.
3. Add 3 Tablespoons Malted Milk Powder into hot cream and stir until dissolved.
4. Pour 1 bag chocolate chips into hot malted cream and let sit for 1 minute, then stir until smooth to complete ganache.
5. Place melted chocolate ganache, as well as a metal mixer bowl and whisk attachment I to the fridge for 1 hour or until chocolate is thick like frosting.
6. Pour ganache into chilled mixer bowl and whip using chilled whisk attachment in a stand mixer for 2-3 minutes or until ultra thick and can hold a stiff peak.
7. Spoon or pipe a dollop of whipped ganache onto one cookie and sandwich using another cookie emblem side down (you want both smooth sides of the cookie to be face OUT). Continue until all cookies are sandwiched.

8. Chill cookies in freezer while making chocolate glaze.
9. In a deep microwave safe container, melt remaining bag of chocolate chips.
10. Stir in remaining 2 Tablespoons malted milk powder until smooth. If necessary, add in a tablespoon or two of coconut oil to get a thinner consistency. You want only a light coating of chocolate.
11. Submerge sandwich cookies in chocolate glaze and tap off excess, then set on a cooling rack over a baking sheet.
12. Chill cookies until serving. Serve with black coffee for an extra treat and dip each bite in the hot drink before devouring.


If any of you have tried one of these delicious cookies for real, please leave me a comment, and if you’ve found them in the US anywhere, LET ME KNOW!!!! I will love you forever. Seriously.

If you love Tim Tams, or even just the idea of them like me, “like” this post or leave me a comment and/or picture on Instagram with #thedessertproject

Caramel Crisp Brownies

Y’all, you know that I have to give credit where credit is due and boy does Donna Hay know what she’s doing!


I saw this recipe on Pinterest and immediately knew I had to replicate the Australian best-seller’s recipe The Dessert Project way. If you love to make treats from scratch, though, please check out the original recipe here, it’s truly divine!

Caramel Crisp Brownies
– 1 8×8 brownie mix, prepared per directions
– 1 bag caramel bits
– 2 cups crisp rice cereal
– 2 cups semi-sweet chocolate chip
– 1 cup heavy cream

1. Preheat oven to 350 degrees.
2. Prepare and bake brownie mix per package directions, but be sure to line your baking pan with parchment paper with overlapping panels. This is necessary to getting the sticky bars out when finished!

3. Once brownies are done baking, set off to the side to cool and melt you your caramel per package directions.
4. Stir in crisp rice cereal until fully coated, then pour caramel crisp mixture over brownie and smooth into an even layer.
5. Heat heavy cream in the microwave for about 2 minutes or until hot and small bubbles form.
6. Pour chocolate chips into a mixing bowl and top with hot cream. Let sit one minute, then stir until completely smooth, about 2 minutes.
7. Pour molten chocolate onto caramel layer, then place the whole pan into the refrigerator to set. This should take at least 1 hour, but can be left over night to develop flavors.
8. Once set and ready to serve, lift Caramel Crisp Brownies out of the pan by the parchment “flaps”. Carefully peel off all parchment.
9. Using a sharp knife dipped into hot water, slice brownies into squares. I chose to cut into 16 squares, but you can go larger or smaller depending on your crowd.


These brownies are sure to please everyone at your next event or just knock the socks off your loved ones as a delicious surprise!


If you love caramel and chocolate combinations, “like” this post and don’t forget to make them at home and send me a comment with how they turned out; or better yet, snap a pic and post it on Instagram with #thedessertproject caption!

Tiramisu Melted Ice Cream Cake

I looooove ice cream.

It’s my favorite dessert of all time.

I also love a good, moist slice of cake. Who doesn’t, right?

So imagine my surprise when pinning one night, I found out that you can make rich, light, crumbly cake with melted ice cream! Score!

It sounds a little funny, but with just 3 ingredients (plus some imagination in the flavor department), you can create a rustic masterpiece like this!


The combinations are truly endless, but I opted to make a Tiramisu version since I’ve been craving a dessert that is just slightly sweet, and pairs well with a steaming hot cup of coffee. The cake texture also reminds me of the ladyfingers used in the best Italian Tiramisu.

Tiramisu Melted Ice Cream Cake
– 1 white cake mix
– 3 eggs
– 1 pint OR 2 cups (coffee) ice cream, melted – use a high quality like Haagen Daz or Ben&Jerry’s for best results

Extra Ingredients used for Tiramisu Version:
– 1 cup dark chocolate, chopped fine
– 1 small container Marscarpone cheese
– 1/4 cup powdered sugar
– High quality cocoa, for dusting

1. Combine cake mix, eggs, and melted ice cream and mix until combined thoroughly. Fold in 1/2 cup chopped chocolate pieces.
2. Pour into a greased, floured, and parchment lined jelly roll pan (the baking pan that has the 1 inch sides)
3. Bake cake at 350 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.
4. In a mixing bowl, combine marscarpone and powdered sugar and mix well. Refrigerate until using.
5. Let cake cool completely, then de-pan and cut into 3 equal sections.
6. Top first layer with half of marscarpone mixture. Spread evenly then sprinkle with half of remaining chocolate pieces.
7. Top with another layer of cake and repeat step 6.
8. Top with last layer of cake, then using a fine sieve, dust top with cocoa powder.


Pour yourself an espresso, black coffee, or cappuccino. Sit on your front porch with a slice or two of your Tiramisu Melted Ice Cream Cake and watch the sun rise.


What a perfect start to your day, right?!

And I know what you’re thinking….Dessert can totally be breakfast when you’re an adult 😉

If you love tiramisu or starting your morning off with a little something sweet, “like” this post and leave me a comment below with the combo you’re going to try!