Salted Chocolate Cake Pops

Boy oh boy…you’d think I’d learn, but noooo! I hop on Pinterest or YouTube, see adorably decorated cake pops and go, “I can make those! Cake pops are easy!”

And then reality hits, I’m covered in chocolate, and there’s the poor clumps of cake pop that didn’t make it through the war process.

For now, though, here are the few cake pops that made it to photographing!


Now, I know that this time around, my problem was that I used too much frosting in my pops (a whole can…) They were too soggy for dipping despite me trying to freeze them overnight. Don’t make the same mistake I did. It’s tempting, but it’ll make the process so much more difficult!!

Albeit this week being a little more…interesting…these cake pops still turned out deliciously sweet and salty!

Salted Chocolate Cake Pops
– 1 box white cake mix, prepared per directions
– 1/2 can Chocolate frosting (I used the new chocolate caramel frosting from Hershey’s and I think it gives great depth of flavor to this recipe)
– 1 package dark chocolate candy melts
– lollipop sticks
– Sea salt

1. Crumble baked and cooled cake and combine with frosting until well mixed.
2. Using a small scoop, form 1 inch touch balls of dough.
3. Place balls onto wax paper lined baking sheet and freeze for one hour.
4. Re-roll balls in hands to form smooth round pops.
5. Melt a bit of chocolate and use to insert sticks into pops. Chill for 10 minutes.
6. In a tall glass microwave-safe container, melt Candy Melts. Submerge pops and tap off excess.
7. Place back on wax paper or in styrofoam to set. While chocolate is still went, sprinkle with a pinch of sea salt.
8. Cool in refrigerator until chocolate hardens.

Keep in mind, you’ll want a glass of milk or coffee with these. They are rich, chocolatey, and dense.


Y’all, if you’ve got a secret on how to make foolproof cake pops I’d love to hear ’em in the comments below and make sure to “like” this post if you want to see more like it!


Cherry Hand Pies


Yep. That just happened. No intro, just a full sized photo of decadent Cherry Hand Pies. On a bed of dark, sweet Washington cherries. Drool….

If you’re headed to a picnic this 4th of July, try making these hand pies. Not only are they portable and delicious, but they are a snap to make.

Cherry Hand Pies

– 1 box (of 2) refrigerated pre-made pie crust
– 1 can Cherry pie filling
– Egg wash (1 egg + a little water)

1. Preheat oven to 450 degrees
2. Using a round cookie cutter (or tub margarine lid…), cut out 8 circles out of your pie crust
3. On 4 of the circles, cut out a star in the center.
4. On the 4 solid circles, spoon on a dollop of pie filling.


4. Top each pie filling circle with one of the cut-out circles.
5. Fork the edges of the completed pies to seal.


6. Place the pies onto a greased baking sheet and brush each top with egg wash.
7. Bake pies for 15 minutes or until golden brown.


Serve over a bed of cherries or blueberries for some extra flair.


If you like Cherry pies and the 4th of July, “like” this post and don’t forget to send me photos of your favorite hand pies and Red, White, and Blue desserts!

S’mores Brownies

Consider this your fair warning, y’all.

Your life is about to change.

It’s about to morph into an obsession of chocolate, marshmallow-ey goodness.

You think I’m exaggerating? Take one bite of these brownies and tell me with a straight face that you have ever had a more delicious piece of dessert in your whole life! Do it! I dare you!


Are you seeing this?!?! That is graham cracker sandwiched between the fudgiest brownie you will ever eat and toasted marshmallow! Ooey-gooey marshmallow, people!

I may or may not have eaten three already… #sorrynotsorry (see how serious this is? I’m using hastags!)

Ok, so I may be a little lot bewitched by these yummy little morsels, but I promise you that if you make these, you will enjoy every sticky bite!


S’mores Brownies

– 1 8×8 Fudge Brownie Mix (I used a Betty Crocker Bag mix), prepared per directions
– 4.5 sheets graham crackers
– 2/3 of a bag of mini marshmallows

1. Line an 8×8 pan with nonstick foil or parchment paper. Note: I forgot to do this and am sincerely regretting it…
2. Preheat your oven to 325 degrees.
3. Pour prepared brownie mix into the bottom of the pan and smooth out into an even layer.
4. Carefully press graham cracker sheets evenly into the brownie mixture, like this:


5. Bake for 20 minutes or until cooked through, but still fudgy.
6. Pour marshmallows onto surface of brownies to cover.


7. Turn on broiler and place marshmallow-topped brownies under the heat source. I cannot stress this enough, DO NOT WALK AWAY FROM THE OVEN NOW!. The broiler only takes about 1-2 minutes to toast the marshmallows. If you walk away, you will have a burnt mess on your hands. Watch them through your oven window.

8. Let cool completely (or throw in the fridge for faster cooling). Cut into 16 pieces and devour!

Triple Threat Bars

Question of the Day: What is better than Chocolate Chip Cookies, Oreos, and Brownies? (answer to come later)

Easter is over, but is your sweet tooth still running on “high”? Goodness knows mine is! Discount candy at the store isn’t helping and I think I’ve officially overdosed on M&Ms and Reese’s.

With a candy-induced tummy-ache, I spent the week looking to make something a little more “substantial” to treat some lucky trauma nurses and remembered an amazing, but complicated recipe that was floating around the internet under a more lewd name (Let’s just say it was a reference to brownies being promiscuous…)

So we go back to the Question of the Day: What is better than Chocolate Chip Cookies, Oreos, and Brownies?

All three in the same bar! 

These Triple Threat Bars are super easy to put together (thanks to my modifications!) and even easier to make disappear after cooling!


  • 2 tubes of chocolate chip cookie dough OR 2 bags of cookie mix, prepared
  • 1 package Oreos – you wont use the whole thing, but might be tempted to sneak a few with a big glass of milk…not that I did that or anything…
  • 1 (8×8) box brownie mix, prepared


  1. Preheat oven to 350 degrees. Spray a 9×13 glass pan with cooking spray.
  2. In the bottom of the pan, press in cookie dough until level.
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  4. Layer Oreos on top of cookie dough until covered.
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  6. Pour brownie mix on top of oreo layer and smooth or tap on counter until even.
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  8. Bake for 25-35 minutes or until brownie layer is just barely undercooked (it will set in the fridge).
  9. Let cool on the counter for 10-15 minutes, then place in the refrigerator for 30 minutes.
  10. Cut into 20-30 pieces. Following the pattern of the Oreos is the easiest way to cut.


Mine were so ooey-gooey, that I kind of just scooped out the cut pieces and ate them over the sink! My first bite was full of molten brownie, but my second bite I got a nice chunk of soft Oreo and let me just say, it was heavenly…



I’ve found so many great dessert recipes for this week, so be on the lookout for new treat recipes in the next few days! My best suggestion if you’re worried about keeping all of these delectable yummies around your house is to share them. Think about how many people will be very happy campers when they get some delicious treats this week! Goodness knows these trauma nurses will be even more cheerful with one of these Triple Threat Bars in their hands!

Let me know what you think of this recipe by “liking” the post and sharing with friends! If you make them, take some pics and Instagram that stuff! Then post your picture in our comments section!