Layered Rice Krisipie Chocolate Marshmallow Cake with Toasted Marshmallow Topping

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
I recently had to say goodbye to my awesome coworker who got another job. *stiff, sniff* To make her sendoff a good one, I wanted to make a cake that, as a marshmallow lover, she would appreciate. I kept thinking about what goes with marshmallow, and just chocolate or vanilla wasn’t enough…it needed to be BIGGER. Then I started thinking about rice krispies (one of my favorites), but I didn’t want to do a full rice krispie cake. That’s how I came up with this epic chocolate marshmallow cake with a rice krisipie crust and layers of rice krispies and marshmallow buttercream, topped with more frosting and toasted marshmallows. Is it enough?!

Let’s do this. 

Rice Krispie crust and filling ingredients: 

  • 3 cups rice krispie cereal 
  • 3 tbs butter 
  • 3 cups marshmallows 

I make the rice krispie crust first because I only have 2 9-inch pans, and I need them both to bake the cake. Melt the butter in a saucepan on the stove and add in the marshmallows, stirring until completely melted. In a separate bowl, pour the melted marshmallow mixture over the rice krispie cereal and stir to combine. Divide the rice krispies between the two round pans and wait for the mixture to cool slightly before pressing it down flat into the pan. Each layer of rice krispies should be about 1-inch deep. Leave the pans to cool completely while you mix the cake batter. 

Chocolate cake ingredients: 

  • 4 tbs butter, melted
  • 1 cup vegetable oil 
  • 2 cups granulated sugar 
  • 4 eggs 
  • 1 tsp vanilla extract
  • 1 1/4 cups hot water
  • 1/2 tsp espresso powder
  • 1 cup cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 cups flour 

Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, espresso powder and salt in the bowl of your mixer. Add about half of the hot water and begin mixing on low speed. As it mixes, add the oil and melted butter. Beat in each egg, one at a time, and add the vanilla. Mix well for 1-2 minutes. The batter will have a watery consistency.

Remove the rice krispie from the pans carefully and set aside. Grease the pans with cooking spray or butter and cocoa powder, and divide the batter between the two pans and bake on 350 degrees for 38-40 minutes until an inserted toothpick comes out clean. Cool on a rack and remove from pans when they are mostly cooled. Remove and leave on rack to cool completely before assembling the cake. Once cool completely, level the layers.

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
Marshmallow buttercream ingredients: 

  • 1 1/2 cups butter, room temperature
  • 4-5 cups powdered sugar
  • 1 tsp vanilla extract 
  • 7 oz. marshmallow fluff 
  • 7-10Marshmallows, topping (optional)

To make the frosting, cream together the butter and powdered sugar, sprinkling in a little at a time, until creamy. Add the vanilla and marshmallow fluff, and mix until fluffy. Move about 3/4 of the frosting to a pastry bag – I used a 1/2-inch round tip. 

At this point, you can also toast your mini marshmallows for topping. I laid my marshmallows out on a parchment lined baking sheet, set the oven to broil and toasted the marshmallows for about 3 minutes, carefully turned them on their sides and baking for another 2 minutes and taking them out as soon as they’re brown. Set aside to cool before handling, otherwise you’ll be covered in marshmallow. You might be totally into that, but then you’ll have to toast more for your cake topping. 

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
Assemble the cake:

Place one layer of rice krispie treats on the bottom to be the base of your cake. Spread a thin layer of frosting on the rice krisipies and place one layer of cake on top. Pipe frosting around the top of the cake layer. From there, you have two options – you can either spread frosting in the middle or continue to pipe frosting in a spiral motion. For fun and since the frosting was already in my bag, I piped a thick spiral for the filling – I love cakes with lots of filling. Once done, add the second layer of rice krispies and repeat the filling. Last, add the second layer of chocolate cake. 

I put this layer upside down so that the cutoff side is facing the layer of frosting – this makes for a better appearance on top. Then I piped blobs of frosting all around the top of the cake. To top off this magnificent cake, I arranged the toasted marshmallows in a beautiful mound in the middle and this cake was DONE. 

Seriously though, this is the most intense cake I’ve ever made and I’m so so proud of it. Luckily, it tasted good too! Ha, I might not have even cared because I was too busy admiring it in all of its rice krispie and toasted marshmallow glory. Enjoy! 

Chocolate Espresso Cupcakes with Chocolate Espresso Frosting

Chocolate Espresso Cupcakes | Revamperate Chocolate Espresso Cupcakes | Revamperate
Let me tell you something about espresso powder. It’s basically my new favorite baking ingredient, and I don’t even like coffee/espresso that much. I made these caramel macchiato cookies with espresso powder and this espresso buttercream a while back, and now I’m bringing it back with chocolate. Oh my gosh it’s good. This is going to sound a little crazy, but I don’t actually like chocolate frosting that much…shocking, right? Like, I’d so much rather have vanilla, but not when you put this chocolate espresso frosting in front me. It’s pretty fantastic, and it’s even more fantastic when you pair it with my chocolate espresso cake.

Adding espresso powder to chocolate cake isn’t uncommon. It really helps bring out the flavor, but I used enough to really pull in the espresso flavor. I made these chocolate espresso cupcakes with chocolate espresso frosting for Andrew’s coworker’s birthday a while back. If you couldn’t guess, she’s quite the chocolate and coffee fan. The cupcakes came out perfectly moist and chocolatey. New favorite? 

Chocolate espresso cupcakes ingredients (makes 12-14 cupcakes):

  • 1/2 cup butter, soft
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup boiling water
  • 1/2 cup cocoa powder
  • 1 tsp espresso powder
  • 1 1/3 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt

In a medium-sized bowl, combine the flour, baking powder and salt, and set aside. In the bowl of your mixer, mix together the softened butter and sugar until creamy. Add in each egg and vanilla. Slowly mix in the dry ingredients until combined. Then pour the boiling water into a liquid measuring cup, and dissolve the cocoa powder and espresso powder in the water. Mix until there are no clumps in the water. Add the mixture to the batter and mix well. 

Distribute the batter evenly between lined cupcake cavities and bake on 350 degrees for 16-18 minutes. 

Chocolate Espresso Cupcakes | Revamperate Chocolate Espresso Cupcakes | Revamperate
Chocolate espresso frosting ingredients (frosts 12-14 cupcakes):

  • 1 cup butter, soft
  • 3 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1 tsp vanilla
  • 1 tbs espresso powder
  • 1 tsp milk

First, sift the cocoa powder into a bowl to remove chunks. Beat together the softened butter and cocoa powder, and then slowly add in the powdered sugar and mix until creamy. Combine the vanilla, milk and espresso powder in a very small bowl and mix until the powder has dissolved. This is an important step to help reduce the chalkyness the powder leaves in the frosting. If you don’t have milk, you can leave it out, but I definitely recommend it to smooth out the frosting a bit.

Chocolate Espresso Cupcakes | Revamperate Chocolate Espresso Cupcakes | Revamperate
Pipe the frosting onto cooled cupcake and top with mini chocolate chips for a delicious cupcake worthy of Starbucks. Enjoy!

Easy No-Machine Chocolate Ice Cream

Easy No-Machine Chocolate Ice Cream | Revamperate Easy No-Machine Chocolate Ice Cream | Revamperate
It’s basically summer now so it’s totally ok to start sharing ice cream recipes, right?! Yesterday was National Chocolate Ice Cream Day, so we have to celebrate appropriately (all day, every day). I don’t have an ice cream machine (nor do I have any space for one), so when I learned about this method for making whipped ice cream without an ice cream machine, I had to try it. Plus, it actually tastes very good and isn’t too harsh on your daily calorie intake. Score! That means we can literally have it all day, every day…yes?

This method is really easy and uses evaporated milk and a few other key ingredients to make no-churn ice cream that is whipped so the ice cream is really light and fluffy. Personally, I’m not a huge fan of the regular vanilla version of this recipe, but the chocolate version is one of my new favorites, especially with some candy or cookies mixed in, so here’s how to make delicious no-machine chocolate ice cream at home.

Easy No-Machine Chocolate Ice Cream | Revamperate
Ingredients (makes about one pint):

  • One can of evaporated milk, chilled
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 2 tbs water
  • 1 tsp vanilla extract

First, chill the evaporated milk until it’s really cold. This is a better start for your ice cream. Using the whisk attachment on your mixer, whip the milk for about a minute until it becomes fluffy, and mix in the powdered sugar. Scrape the bowl with a spatula as needed. In a measuring cup, combine the cocoa powder, vanilla and water to make a paste. This helps the ice cream achieve the right texture as opposed to dumping the powder in by itself. Mix in the cocoa paste until it’s completely combined, and leave the entire bowl in the freezer for at least an hour.

Easy No-Machine Chocolate Ice Cream | Revamperate
After the hour passes, remove from the freezer and whip it again for at least 30 seconds. Repeat two more times and then the ice cream is ready to eat! Once you’ve finished four rounds of mixing, move the ice cream to a freezer-safe container and freeze for up to two weeks. It might be a long process, but it’s still incredibly easy and the end result is SO worth it. Mix in some candy or cookie chunks to make it even better. Enjoy!

Easy Chocolate Pudding with Homemade Whipped Cream

Easy Chocolate Pudding with Homemade Whipped Cream | Revamperate Easy Chocolate Pudding with Homemade Whipped Cream | Revamperate
When I was a kid, I remember loving to make chocolate pudding from that powdered Jell-O box mix. We’d shake it up in a Tupperware container with milk and let it sit in the fridge until it was ready to eat, and I loved that pudding. Still do. BUT homemade is always better, right?

Although I’m not sure adult me can compete with my childhood love of powder pudding mix, I sure did try, and my chocolate pudding was pretty darn good. Take that, 8-year-old me. This really easy chocolate pudding recipe is light and creamy and offers all the taste of chocolate without feeling overwhelming. Plus, topped with homemade whipped cream and chocolate shavings, it’s a wonderful treat for those weekday evenings when you just want something light but chocolatey. Plus, it not too bad for those of us trying to trim our hips (yes, that a big goal for me right now…and I’m not making any progress).

Chocolate pudding ingredients:

  • 3 tbs sugar
  • 1 tbs cocoa powder
  • Pinch of salt
  • 1 tbs chocolate chips
  • 2 tbs corn starch
  • 1 cup low fat milk

First, whisk together the corn starch, cocoa powder and sugar in a small saucepan to remove any lumps. On low-medium heat, whisk in the milk and stir well. Let the mixture heat until almost boiling, and remove from heat. Stir in the chocolate chips and pour the mixture into a bowl (or individual bowls) and cover with plastic wrap. Leave the container in the fridge for 1-2 hours before eating, but first you’ll want to make this homemade whipped cream. Sorry, this is where those calories go…but it’s worth it. In my opinion, homemade whipped cream will always be better than store-bought, and it’s also really easy to make.

Whipped cream ingredients:

  • 1 pint heavy whipping cream
  • 4 tbs powdered sugar
  • 1 tsp vanilla extract

I’ve used different recipes for making whipped cream, but this one is great for making it a little thicker for piping and it’s not overly sweet. First, beat the whipping cream with a whisk attachment on high speed for several minutes. Add the powdered sugar and vanilla while it whips and watch it become increasingly fluffy. You will know it’s done when you form peaks in the whipped cream by removing the whisk. Thick is good, so whip it for a little bit longer if you’re not sure about it.

Once the chocolate has set, either pipe the whipped cream on top like I did with this awesome parfait server my mom got my for Christmas, or just throw a dollop of it on a bowl of pudding and dig in. The whipped cream totally makes it…enjoy!

Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge | Revamperate Chocolate Chip Cookie Dough Fudge | Revamperate
Did you know fudge is really easy to make? I was shocked actually. You can literally make fudge with only two ingredients if you want to. I know, MIND BLOWN.

Sometimes thinking of things to make gets really difficult, partially because I want to make everything and just can’t decide. Instead of making decisions myself, sometimes I ask Andrew what he thinks I should make, and he starts throwing ideas out at me. That comes back to bite me sometimes when he throws out more difficult ideas, but this time I asked and he quickly responded with cookie dough fudge. He named it, he got it! So today I’m sharing this easy recipe for cookie dough fudge that uses eggless cookie dough so that you don’t have to worry about getting sick. I wish I could say it was “guiltless cookie dough” so I could eat this all day, every day but I haven’t perfectly that recipe yet, so we’ll just have to settle for eggless.

Eggless cookie dough ingredients:

  • 1/2 cup butter, soft
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 cup flour
  • 1 tsp vanilla
  • 1 tbs milk
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips

In one bowl, whisk together the flour, nutmeg, and salt until fine. With your mixer, beat together the butter and sugars until well combined. Then mix in the vanilla. Slowly mix in the dry ingredients until it forms a crumbly mixture. Mix in the milk a little bit at a time, and you’ll quickly see the texture change into the cookie dough you’re used to seeing (and eating for that matter). With a spoon or spatula, fold in the mini chocolate chips (I highly recommend mini chocolate chips because of the size of the dough pieces in the fudge).

If you’re anything like me, you can’t resist having a few very large bites of it first, which is totally OK! I can admit I ate about a fourth of the dough before even starting the fudge because it was so good that I couldn’t stop. Oops…no shame!

Chocolate Chip Cookie Dough Fudge | Revamperate Chocolate Chip Cookie Dough Fudge | Revamperate
Then put the cookie dough in the fridge while you make the fudge.

Chocolate fudge ingredients:

  • 1 can of condensed milk
  • 3 cups of milk chocolate chips (can substitute semi-sweet)

In a saucepan on the stove, heat the condensed milk on medium heat. Once it’s heated, stir in the chocolate chips a little at a time until they are completely melted with the condensed milk. It should be very thick. I prefer using milk chocolate, but you can absolutely substitute semi-sweet or even dark or white chocolate if you want.

Pour a 1/2 inch layer of chocolate into a parchment-lined square pan. Spread with your spatula. Then take your cookie dough out of the fridge and crumble pieces of it all over the fudge layer. This will become the middle of the fudge. Once the top if mostly covered with cookie dough, Pour the rest of the chocolate into the pan and spread it out as flat as you can. Then use the other half of the cookie dough to cover the top. Once done and cooled a little, press down slightly on top of the fudge to press the cookie dough into the chocolate a bit.

Chocolate Chip Cookie Dough Fudge | Revamperate
Move the pan to the fridge to cool completely and harden, which will take at least one hour. When it’s hard and you’re ready to eat it (quickly, of course) pull the fudge out of the pan by the parchment and cut into pieces with a sharp knife. Pretty easy right? Because of the cookie dough, you’ll want to store leftovers it in the fridge. No go and enjoy!

Brb, I’m off to make every kind of fudge imaginable!

Baked Chocolate Cake Donuts with Vanilla Icing

Baked Chocolate Cake Donuts with Vanilla Icing | Revamperate Baked Chocolate Cake Donuts with Vanilla Icing | Revamperate
For my coworkers birthday, I said I would make him cake (as I do for everyone in my department), and he said chocolate was his favorite. So I thought, what should I make with chocolate? I mean, there are so many things to do with chocolate cupcakes. That’s the beauty of chocolate. Anyway, I thought I would try something a little different this time. Instead of making good ol’ cupcakes, I decided to go or donuts…made with cake! Now they not only taste like cake, they actually ARE cake.

Yup, these donuts are real baked chocolate cake donuts made from boxed cake mix (my favorite invention ever).

Baked Chocolate Cake Donuts with Vanilla Icing | Revamperate
Baked chocolate cake donuts ingredients (makes 24-28 donuts):

  • 1 box of chocolate cake mix (I used Betty Crocker triple chocolate mix)
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 1/4 cups water

Mix your boxed cake mix according to the instructions on the box, and move the batter to a large ziplock bag. Spray a donut pan with cooking oil and cut the corner off of the bag to distribute the batter between the donut cavities until they are 2/3 full. Bake on 350 degrees for 10-12 minutes until an inserted toothpick comes out clean. Let the donuts cool while you make the frosting. I call it frosting because it’s thicker than a glaze, but ultimately it tastes very similar. I just preferred the frosting-like consistency since I was going for a real cake-like taste. As a compromise, let’s call it icing! The nice thing is it hardens after sitting for a while unlike standard frosting.

Baked Chocolate Cake Donuts with Vanilla Icing | Revamperate Baked Chocolate Cake Donuts with Vanilla Icing | Revamperate
Vanilla icing ingredients:

  • 6 tbs butter, melted
  • 2 1/2 cups powdered sugar
  • 2 tsp vanilla extract
  • 4 tbs milk (or heavy cream)
  • Food coloring/sprinkles (optional)

In a bowl, whisk together the melted butter, powdered sugar and vanilla with a whisk. Then add the milk a little at a time until you reach your desired consistency, and whisk until the frosting is smooth. Tint with food coloring if you desire. Mine accidentally came out looking like Tiffany’s themed cupcakes (sorry Herb!). To prevent the frosting from hardening too early, warm it in the microwave in 8-10 second intervals and whisk it as needed.

Hold the cooled donuts by the sides and dip the tops into the warm frosting. Tilt to the side to let excess icing to drip off, and leave the donuts on a cooling rack to drip. After the icing starts to harden, dip the donuts a second time for good measure. Top with sprinkles if you desire and let the frosting harden completely.

Stack them on top of each other to make a donut cake or serve alongside a glass milk, and enjoy!

Death by Chocolate Mini Muffins

Death by Chocolate Mini Muffins | Revamperate Death by Chocolate Mini Muffins | Revamperate
Death by chocolate might be every person’s favorite way to die, am I right? I mean, I would die for these double chocolate mini muffins because there’s nothing more decadent than chocolate mixed with more chocolate and topped with more chocolate. Yeah, you read that right. These are chocolate mini muffins baked with dark chocolate chips and topped with more chopped dark chocolate. Yum!

My sweet tooth has been a little out of control lately, and I don’t think it’s slowing down any time soon, especially since my mom recently bought me a stockpile of Girl Scout cookies. I’ll take all the chocolate, please!

Anyway, let’s make some “death by chocolate” mini muffins!

Death by Chocolate Mini Muffins | Revamperate
Ingredients (makes 24 mini muffins):

  • 1/4 cup vegetable oil
  • 3/4 cup sour cream
  • 1 egg + 1 egg yolk
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 1 cup flour
  • 1/2 cup cocoa powder, sifted
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dark chocolate chips

First, whisk together the flour, sifted cocoa powder, baking soda, baking powder, and salt in a bowl. In a separate bowl, whisk the egg and yolk with the sugar on medium power. Beat in the vegetable oil and sour cream until well-mixed. Fold in the dry ingredients and mix until barely combined. Then mix in 3/4 cup of the chocolate chips.

Spray a mini muffin pan with cooking spray, and distribute the batter evenly. With muffins, it’s ok to fill the batter to the top of the cavities. It’s encouraged, actually! Gotta love the muffin tops.

Death by Chocolate Mini Muffins | Revamperate Death by Chocolate Mini Muffins | Revamperate
Chop up the remaining 1/4 chocolate chips and sprinkle pieces over the tops of the batter. Bake on 350 degrees for 15-18 minutes until an inserted toothpick comes out clean. Let cool for several minutes before removing from the pan, and serve warm with milk for a decadent breakfast snack that will satisfy any sweet tooth.

Because they’re mini, you can totally justify eating, like, five of these…

Store in an airtight container and you can enjoy these for several days and keep them nice and soft. If you’re eating them a day or two later, I totally recommend microwaving for a few seconds to make them warm and soften the chocolate on top. Enjoy!

Macaron Crust + Mini Cheesecakes with Chocolate Whipped Cream

Macaron Crust + Mini Cheesecakes with Chocolate Whipped Cream | Revamperate Macaron Crust + Mini Cheesecakes with Chocolate Whipped Cream | Revamperate
While I was home with my parents for Christmas, my mom and I attempted to make macarons for the first time. Of course, I ended up taking over because I am me after all. Sadly, the chocolate macarons weren’t amazing, but I came out with a couple decent looking ones. They just didn’t have quite the consistency they should have. Oh, and I also burnt most of them (oops!), but that’s ok. We live, we learn, we shall try again soon. Macarons are not easy things to make. But now that I have a bag of almond flour, which is bloody expensive stuff, I plan on trying again soon!

I decided to put those imperfect macaron shells to good use instead of throwing them away with my burnt ones, so I used them to make cheesecake crust. Sounds cool, right? Now, I’ve got to be honest and tell you that you won’t notice some crazy difference from your usual cheesecake crust, BUT it’s still awesome and tastes like a delicious mini cheesecake with a slightly chocolatey crust. As with anything, the chocolate whipped cream and topping takes the cake though. Recipe for that to follow here as well. Sometimes the fun of it is just being able to tell people that the cheesecake they’re eating has a macaron crust. Still, you’ll love the classic cheesecake topped with a dollop of cocoa flavored whipped cream and chocolate syrup. Yum! Ok, now onto the macaron crust…

Macaroon crust ingredients:

  • 1/2 cup finely ground macarons (12-15 pieces)
  • 2 tbs melted butter
  • 1 tbs granulated sugar

First, preheat the oven to 325 degrees. Finely grind the macarons in a food processor and move them to a bowl. Mix in the melted butter and sugar with a spatula, pressing into the mixture until it begins to stick together slightly. Scoop the macaron crust into a lined cupcake pan and use a large spoon or a rounded tablespoon to press the crust down. I found that using a tablespoon works much better because the different roundness allows you to push down easier in the smaller cups. Then pop the pan in the oven for 4-5 minutes to set the crust, and let it cool before pouring in the cheesecake filling.

Macaron Crust + Mini Cheesecakes with Chocolate Whipped Cream | Revamperate Macaron Crust + Mini Cheesecakes with Chocolate Whipped Cream | Revamperate
Cheesecake ingredients (for 7-8 mini cakes):

  • 1 package cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 1 egg

Mix together the room temperature cream cheese and granulated sugar until creamy. Add in the vanilla and egg, beating well between each until the filling is well mixed. When the cupcake pan is completely cooled, scoop spoonfuls of cheesecake filling on top of the macaron crust until it is evenly poured between all of the cups. Bake on 325 degrees for about 25 minutes until the middle jiggles slightly. Let cool on the counter for a few minutes before moving to the fridge for at least an hour, but overnight is better.

Chocolate whipped cream:

  • 1 cup heavy whipping cream
  • 4 tablespoons granulated sugar
  • 1 tablespoon unsweetened cocoa powder

Macaron Crust + Mini Cheesecakes with Chocolate Whipped Cream | RevamperateMacaron Crust + Mini Cheesecakes with Chocolate Whipped Cream | Revamperate
First, set aside a couple spoonfuls of your 1 cup of whipping cream in a small bowl. Pour in the cocoa powder in and use a spoon to mix it well until it is no longer lumpy – doing it this way reduces the chances of lumps in your whipped cream. Using the whisk attachment, beat together the cocoa mixed and the rest of the whipping cream on high speed, adding the sugar as it mixes. It’s important you use a high speed to whip the cream to achieve the appropriate consistency. Beating it slowly will not make it whip and could actually cause a yucky curdling of the cream. After about 30 seconds of high speed whipping, you should begin to see the stiffness of the whipped cream. Whip it until the removed whisk creates obvious peaks in the whipped cream, and then move it to a piping bag or tool (I use this Wilton dessert decorator for small pieces like these and love it). Pipe the whipped cream on each mini cheesecake and drizzle with good ol’ fashioned chocolate syrup, or maybe add some shaved chocolate instead.

When you eat a piece of one of this mini cheesecakes, I bet you’ll never guess that the delicious slightly chocolatey crust is actually made from macarons. It certainly won’t be mistaken for your standard graham cracker crust though. In case you try making macarons, at least you know you have a use for your broken or misshaped macaron shells. Get baking and enjoy!

Chocolate Chip Cookie Butter Cookies

Chocolate Chip Cookie Butter Cookies | Revamperate Chocolate Chip Cookie Butter Cookies | RevamperateI know what you’re thinking – isn’t that title kind of an oxymoron? Yeah, cookie butter is made of cookies, but you still have to admit that cookie butter still has a very specific taste to it. I had to at least try it, so here it is, cookie butter made back into cookies, and it’s wonderful filled with chocolate chips.

To make about 15 cookies, you need:

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 cup cookie butter
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup flour
  • 1/2 cup chocolate chips

Chocolate Chip Cookie Butter Cookies | RevamperateFirst, mix the butter and sugars until creamy and then add the cookie butter, egg and and vanilla, mixing between each addition. Combine the dry ingredients in a separate bowl and then mix them in slowly. Using a spatula, mix in the chocolate chips and let the dough cool in the fridge for about 20 minutes.

Use a cookie scoop or spoon to scoop the dough and form it into balls with your hands. Place several inches apart on a cookie sheet and bake for 12-15 minutes on 350 degrees. The edges will be slightly brown and the middle will be soft on top, but they’ll be delicious in the end. Chocolate Chip Cookie Butter Cookies | Revamperate Chocolate Chip Cookie Butter Cookies | RevamperateLet them cool on a cookie sheet before devouring them in, you know, minutes. To be totally honest with you guys, these are delicious but they’re kind of a glamorized chocolate chip cookie. Cookie butter is called cookie butter for a reason – it’s butter flavored as cookies. Nonetheless, these are wonderful, and I absolutely suggest making them for your cookie butter-obsessed friends. You will notice a difference when you taste them, and they’re so yummy with a tall, cold glass of milk. Cookies for Santa, anyone?Chocolate Chip Cookie Butter Cookies | Revamperate Chocolate Chip Cookie Butter Cookies | RevamperateApologies for my cookie obsession lately. It’s a Christmas thing. I’ve gotta get my cookie fix, and then I’ll offer up a few more ideas. Only one more week till Christmas, guys. Enjoy!

Homemade Twix Bars

Homemade Twix Bars | Revamperate Homemade Twix Bars | Revamperate Homemade Twix Bars | RevamperateRecently, I made these homemade butterfingers bars, and they were so popular that I thought it would be fun to make more candy. These Twix candy bars can be as easy or as difficult as you want them to be, depending on whether or not you make everything from scratch, and they make a nice last minute gift for someone! Plus, you know, they taste pretty good. Parts of this recipe you can make from scratch or purchase as a time-saver, such as the shortbread and caramel.

First, you’ll need to make shortbread with these ingredients (or you can buy shortbread cookies):

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1 teaspoon vanilla extract

You’ll also need:

  • 1 bag of caramel candies (I used Kraft brand)
  • 1 bag chocolate chips
  • 1 tablespoon of water

Start out by making the shortbread by creaming together the butter, sugar and vanilla. Once it’s completed mixed, slowly mix in the flour. It may begin to get really thick and hard to turn. If so, pull it onto a piece of wax paper and kneed with your hands until it’s soft and combined. With a floured rolling pin, roll out the dough onto the wax paper until it is about 1/4 inch thick. Using a ruler and a sharp knife, cut the dough into rectangles. You should be able to get 20-24 3×1 inch pieces out of the dough. Leave the pieces on a cookie sheet in the fridge for about 30 minutes.

Bake on 325 degrees for about 25 minutes until the edges begin to brown. Remove immediately and cool on a cooling rack.

Turning to the caramel middle of the candy – melt the caramel candy on low heat with 1 tablespoon of water, stirring constantly with a spatula so it doesn’t burn. When all of the pieces are melted remove the pan from heat, and use the spatula to spread caramel onto the shortbread while it’s hot. The caramel will harden on top if the cookies shortbread pretty quickly.

In a separate bowl, melt the chocolate chips in the microwave on defrost mode for 30 seconds, removing it to stir and continuing to microwave and stir until the chocolate is completely melted. If it’s too thick, add a small amount of vegetable oil.Homemade Twix Bars | Revamperate Homemade Twix Bars | RevamperateUse a fork to carefully dip the caramel-covered cookies and chocolate and let them dry on a sheet of wax paper. Then they’re ready to eat! Store the Twix bars in an airtight container on the counter or in the fridge for several days. Note, the caramel hardens in the fridge, so let them sit out for a few minutes before eating so the caramel has time to soften slightly. Enjoy!

You can also see this shortbread recipe in my sweet and salty pretzel shortbread bars.

I’ll be going off the grid for the rest of the week to celebrate Thanksgiving in Northern California with Andrew’s family. When I come back, you can expect to see lots of lots of Christmas ideas. I’m honestly so excited!

This is the first Thanksgiving I’ve been able to enjoy in at least five years because I always worked in retail during the holidays, and before that, my sister worked in retail, so my family got used to not really celebrating Thanksgiving. We’ve always been more into celebrating Christmas, so it’s really wonderful to be able to spend this week around family. Happy Thanksgiving!