Just When You Thought Puppy Chow Couldn’t Get Any Better…


The original is good…




The added cake mix is creative and tasty…




This white chocolate peanut butter version came into my life around Christmas last year thanks to Averie, and I would not be exaggerating if I told you that it changed my life.  The BOY is also a HUGE fan!




And just when you thought this was as good as it got, I introduce you to the NEWEST puppy chow addition!

After making a batch of white chocolate puppy chow to bring up to Wisconsin last weekend, I happened to come across this recipe for Nutella Puppy Chow.  Say What???  I was inspired!  I just happened to have some Cocoa Almond Spread that I had picked up at Trader Joe’s a few days before and knew that this could make puppy chow history!




Just an FYI, this tastes just like Nutella (if not better) but with zero claims to be healthy : )  To go with it, I raided my pantry which is still loaded up with chocolate chips from last month’s Treat Day and picked out half semi sweet and half white chocolate for the recipe.


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This mixture is super thick so it takes some time to spread around.  Just be patient because you will want every square completely covered in thick chocolate goodness!




Once every bite of cereal is covered, pour in your powdered sugar and stir well but gently!


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And, the first taste test reveals…




Pure Puppy Chow Perfection!!!

Yes, I definitely sampled the most coated piece I could find…don’t judge me…you know you’d do the same thing!




I packed up the puppy chow up to go and hid in the freezer until it was time to leave for Wisconsin.


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This snack is so incredible that it disappeared in 24 hours after our arrival.  I swear to you people were eating it for breakfast!





It does have cereal in it, so I guess that counts!




I was so excited that I made another batch for this weekend’s guests and although it is currently ‘hiding’ in the freezer, I did have a few super coated bites after hot yoga today.



Note: 1 box of Chex can make one batch of each of the recipes below!

If you just can’t get enough puppy chow (it does seem to be on others’ minds as well), I suggest checking out Shelly’s Puppy Chow Krispy Treats!


Cocoa Almond Puppy Chow


5 cups of Chex (or other similar cereal)

1/2 cup white chocolate chips

1/2 cup semi sweet chocolate chips

5 tbsp butter

3/4 cup TJ’s Cocoa Almond Spread

1 tsp vanilla

3 cups powdered sugar



-Measure and pour cereal into a large bowl.

-Place chips, butter, and spread into a microwavable bowl.  Microwave in 30 second intervals until melted and well combined, stirring often to avoid over heating.  This took me ~90-120 seconds.

– Once melted, stir in vanilla until smooth and combined.  Immediately pour chocolate mixture over the cereal gently stirring with a spatula to coat well.  This will take some time.

-Pour in powdered sugar by the cup, stirring well after each addition until all the cereal is completely coated.

-Store in airtight container or bag in the freezer.



And just in case you’re looking to keep all your favorite puppy chow recipes in one place, here is Averie’s White Chocolate Peanut Butter Puppy Chow recipe.

***I swear this recipe will change your life and make you really popular with your friends!!!


White Chocolate Puppy Chow

From Averie Cooks

For gluten free and vegan options, see HERE

1 c white chocolate chips

2/3 c peanut butter

1/3 c butter (or margarine/Earth Balance)

1 tsp vanilla extract

6 cups+ Chex or Crispix cereal – rice, corn, or combo (I used Crispix that was half corn/half rice. In the past I have made Puppy Chow from Rice Chex but it crumbled more easily when stirring. The corn in the cereal makes the pieces heartier and less crumbly)

3 to 4 cups+ powdered/confectioner’s sugar (I used just over 4 c but I wanted each piece very well coated)



In a large microwave-safe bowl, combine the white chocolate chips, peanut butter, butter, and melt in 20-30 second increments, removing from the microwave and stirring vigorously after each interval. White chocolate burns easily so take care not to overheat it and vigorous stirring will encourage complete melting sooner than you think.

After mixture is completely melted and smooth, add the vanilla extract and stir to incorporate.

Then add the cereal and fold it in gently. (You may want to add a total of 7 cups of cereal if there is any pooling of liquid at the bottom of the bowl. All liquid should be fairly well absorbed and coated onto the cereal but you don’t want it too dry. Plenty of “juiciness” is desired because the powdered sugar will stick better)

Add powdered sugar, one cup at a time, and keep tossing mixture until the powdered sugar coats all pieces, thereby drying them out, or until the sugar layer is as thick as desired.

Yields: About 7 cups of mix. Store in airtight container or Ziplock bag (I have mine in the freezer in a big Tupperware container and it’s just fine to remove and eat immediately. It’s so hot here that all chocolate needs to be kept in the fridge or freezer.)

Cake Batter Fudge

You know you have made a good recipe when you are cleaning up in the kitchen and the BOY is texting you from the other room requesting more cake batter fudge!!!  I had to tell him ‘no’ so that there would be enough for TREAT DAY, but I did promise to make another batch this weekend for my girl’s night in the city!


Just in case you thought cake batter recipes couldn’t get any better, let me introduce you to Cake Batter Fudge from girl meets life!




This fudge is so rich and tasty, you will never know that it began with a cake mix.


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It only takes 2 hours for this fudge to set.




Leaving you plenty of time to lick the bowl clean!




There isn’t much not to like about this sweet treat!


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It tastes exactly like cake batter (which everyone loves), and the sprinkles add just the right texture.  Although I have seen the recipe with white chocolate chips added as well, which might we worth trying.



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I had to hide the container of fudge in the back of the fridge before the BOY got his sticky fingers on it.




Luckily, batch number 2 is setting in the refrigerator as we speak!



Cake Batter Fudge

From girl meets life



2 cups yellow cake mix (I used Betty Crocker)

2 cups powdered sugar

1 stick butter

1/4 cup milk

1/2 cup rainbow sprinkles


Directions: Place cake mix and powdered sugar in a large bowl and combine. Pour in the milk, top with stick of butter, and microwave for 2 minutes. Immediately begin mixing everything together – the butter may not be fully melted but will as you continue mixing. Lastly, mix in the rainbow sprinkles, then pour fudge into a greased cake pan. Chill for at least 2 hours before cutting. Store in the refrigerator.



Other Cake Batter Faves…

Cake Batter Bark

Cake Batter Blondies

Cake Batter Puppy Chow

Cake Batter Truffles

Chocolate Cake Batter Popcorn




What is your favorite cake batter recipe???

Chocolate Covered Cake Batter Popcorn

I took one of my new pairs of running shoes out for a test drive yesterday morning. 

I was happy to get in a run because I am planning on wearing them for the Soldier Field 10 miler this weekend!  They did great on a 5.5 steady run.  I’m looking forward to getting my feet into my Pure Cadence shoes next week after the race.




There has been a whole lot of cake batter going on around here lately (which probably explains why my pants have been feeling a little snug).  This evening as I was leaving work, a coworker handed me a container of yellow cake batter.  Kind of random, I know, but everyone knows that I love to bake and she had used it for a project with a few of her kids.  I promised to do something fun with it before returning tomorrow because let’s be honest…you can’t really let cake batter go to waste.




Although my first thoughts were to dive head first into the batter or drink it with a straw, luckily I had the entire commute home to ponder what I was going to do with it…




I came up with a few fun and creative ideas using ingredients that I have on hand, but as I was getting closer to home, I remembered seeing this recipe for Red Velvet Popcorn on Cookies & Cups.  If you know me, then you know that I LOVE popcorn and I have been wanting an excuse to smother it in chocolate and cake!


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I didn’t have any white chocolate in the house (also a problem!), but I did have a full package of chocolate almond bark.




Which I discovered tastes amazing when poured over air popped popcorn!


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Because I had so much popcorn, I divided it up into two batches.  For the first batch (using half of the almond bark), I smothered the popcorn in chocolate and then spread it out over parchment paper before drizzling it with crumbled cake and sprinkles.  Fair warning…this is a messy project but totally worth it when you get to lick off your fingers in the end!


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For the second batch, I coated the popcorn in chocolate, then stirred in the cake and sprinkles before laying it out the counter to harden.


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I found the second way to be much easier, which is why I used that for the directions below.  However, both ways produced the most scrumptious blend of sweet tasty popcorn that I have ever had!




I did not wait for the chocolate to harden before stealing a bite (or six).  Make that seven…




It reminds me of that amazing chocolate covered popcorn that comes in the holiday baskets…only better…because this one includes CAKE!!!




I seriously can not keep my fingers away from the counter where I have two heaps of chocolate covered goodness.  Although in my no so well-lit pictures, it might look more like fuzzy popcorn with sprinkles, this dessert is truly delicious!  Trust me…I just went and tried another bite : )




Yikes!!!  I will definitely be taking my running shoes out for another morning jog tomorrow before work!  I just hope I can fall asleep after eating all that sugar!



Craving more Cake Batter?  May I suggest indulging in…


Cake Batter Bark

Cake Batter Blondies

Cake Batter Puppy Chow

Cake Batter Truffles

FunFetti Fudge (this recipe is on my To Do list)

Chocolate Covered Cake Batter Popcorn

Inspired by Cookies & Cups



10 cups air popped popcorn

20 ounces chocolate or candy coating (like almond bark)

1 yellow cake mix, baked according to directions (for easy cake bake, I recommend THIS adaptation using applesauce)




Bake cake mix according to directions.  Let cook slightly before crumbling with your hands.

Melt chocolate in microwave or double broiler.  Pour over popcorn and stir to coat.  Stir in crumbled cake batter (I used almost the entire cake!) and sprinkles, stirring until combined.

Spread popcorn in single layer over parchment paper to cool and harden.  Add more sprinkles and cake if desired.

Store in air tight container.  This won’t last in your house very long…it’s just that good!

What Do You Do with an open Cake Mix?





To me, the most obvious answer is to scoop out some of the yellow crumbs and stir in just a dash of water to create Yellow Cake Batter Dip, which can easily be eaten with a spoon (perhaps the one you used to stir) or better yet, animal crackers or graham sticks.  However, this often leads to eating the entire contents of said cake mix box, because once you have tried this easy and surprisingly tasting dip, you will want to make more and more.  And although eating an entire box of cake is not the same (or as bad) as eating an entire actual cake, it is possibly going to derail your weight loss efforts and will most definitely cause a massive stomach ache.  Don’t ask me how I know this!!!


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So to prevent future you from ingesting way too much cake mix in one sitting, I have another recipe option that lends itself to better portion control…sort of!




You may be wondering to yourself, why I have leftover cake mix.  It is because I find this Cake Batter Puppy Chow to be so festive and wonderful that I have already made it three times since March.




So when I was left with a little extra mix, I found the PERFECT new recipe to try…






This recipe is Super Duper Unbelievably Amazing. It is easy to make and even easier to eat. The BOY is already a big fan, and this may be my new all time favorite treat…although I am loving what is left in my freezer of these guys!






If you were to tell me your mouth isn’t watering right now, I wouldn’t believe you!  Even this ugly guy looks appealing enough to lick the computer screen!




So I know you are asking yourself…what are these things??? 

They are CAKE BATTER TRUFFLES from The Girl Who Ate Everything.




Get ready to SAVE or LIKE this recipe immediately!  These sweet treats are white chocolate covered balls of cakey goodness!




Does life get any better than that???  As previously discussed, my chocolate dipping skills leave much to be desired, and I thought these were the perfect example of my creative use of white chocolate.




In this case, it wasn’t totally my fault.  My chocolate started getting hard creating an extra thick layer and making it challenging to dip the cake balls.  Hence, the not so cute guys, but no worries…they all taste just as incredible as they look. 




Next time, I will definitely use almond bark for easy dipping and a smoother finish.  But for this time around, I will store the rest of these guys (the ones the BOY didn’t get his hands on) in the freezer until tomorrow where they will star along with the Thin Mint Truffles in a fun celebration at work.


Looking for more cake mix ideas??? Check out Fun with Cake Mixes (part 1)

On a truffle kick like me??? These Mint Chocolate Thin Mint Truffles are exactly what you need!



Cake Batter Truffles

Recipe created by The Girl Who Ate Everything  (NO modifications needed)


1 ½ cups flour

1 cup yellow cake mix

½ cup unsalted butter, softened

½ cup white sugar

1 teaspoon vanilla

1/8 teaspoon salt

3-4 Tablespoons milk

2 Tablespoons sprinkles


Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

4 Tablespoons yellow cake mix



Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.


Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

Girl Scout Cookie <3

If these two were in the same class in elementary school, they’d have matching BFF necklaces.


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Need proof…try this Thin Mint Fudge! 



I have been looking forward to making these since this batch of girl scout cookies arrived at my office.  For my latest Thin Mint recipe, I drew inspiration from everyone’s favorite Oreo Balls.  However, my Happy Spring Oreo’s were engaged in another ‘project’ with cookie dough and brownies.




To start, I threw one box (two sleeves) of Thin Mints into my food processor until crumbly .


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I stirred them into an 8oz package of softened cream cheese.


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The longer you let your cream cheese sit out, the better.  Or you will get a massive arm workout.  And…if like me you already lifted this morning, your arms will get tired from stirring really quickly!


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The effort is totally worth it.  Get ready to get a little messy and begin rolling the cream cheese mixture into balls.




Lick off your covered fingers and then place the balls into the freezer.




I know…they already look good enough to eat!  But don’t skip this last step of dipping them in melted mint chocolate.






You can smell the mint chocolately goodness in my kitchen and it smells GOOOD!  I used the double fork method for dipping and draining.  It worked well (it is a quick way to dip and dunk), but as you can see I am a messy chocolate dipper!




Oh well!  Everything tastes just as good with a little extra chocolate!


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Speaking of extra chocolate, I hate to waste anything, especially chocolate, so I found something else to dip in this mint chocolate mixture…a few leftover Oreos.




Chocolate covered Oreos are yummy, but MINT chocolate covered Oreos are fantastic!


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These Mint Chocolate Thin Mint Truffles are the perfect combination of dark rich chocolate and fresh mint flavor.






I know you have a box of Thin Mints hiding in the back of your freezer (I still do).  Dig them out and make these.  You will LOVE them!  Feel free to write me thank you comments below.


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Store these in the freezer (along with your chocolate covered Oreos) in an air-tight container, or they will disappear quickly.  The BOY spotted the Oreo’s the minute he walked in the door and enjoyed some mint chocolate madness for dessert after dinner.


Here are a few other recipes that use Nestle’s Dark Chocolate Mint Morsels:


Mint Chocolate Chip Almond Butter


Chocolate Thin Mint Bark


Trail Mix Cookies




Mint Chocolate Thin Mint Truffles



1 box Thin Mint Cookies

1 8oz package of cream cheese, softened

1 10 oz package of Nestle Dark Chocolate Mint morsels

(if you can’t find these and don’t stockpile them like I do, then substitute in dark chocolate chips or chocolate almond bark)



-Place 2 sleeves of Thin Mint cookies in a food processor and pulse until completely crumbled.

-Stir together softened cream cheese and cookie crumbs until well combined.

-With your hands, roll mixture into balls.  Place them in an air-tight container and freeze for at least 1 hour.

-Using microwave or double broiler, melt your mint chocolate chips in 30 second intervals.  If you want, stir in some Crisco to thin the chocolate.

-Dip your Thin Mint balls into the chocolate and then place on a baking tray lined with wax paper.  Let cool until hard (or place in the refrigerator to decrease cooling time).

-Store in the freezer.

Matzah Toffee

I knew immediately after making this Christmas Crack that I would be turning it into Matzah Toffee for Passover (and I have been talking about it all week).  Because the stuff is down right addicting, I haven’t made it since Christmas.  But, when I finally had some down time today in between watching movies, I turned this plain matzah into a rich and crunchy snack.




I followed the exact same recipe as before, except I substituted in matzah for saltines.




Oh…and I didn’t have any chocolate chips in the house (having used the rest for this morning’s pancakes), but this TJ’s Pound Plus bar was the perfect dark chocolately substitute.




Toffee is an easy sweet to make…just two ingredients and some patience at the stove.




It took all of my willpower not to dig right into the toffee before spreading it out over the matzah.  I did lick the dark chocolate off of the spatula after spreading it out over the top of the toffee.








This enticing Passover candy is currently hanging out in the refrigerator.  Tomorrow, I will break it up and give it a try.  My mouth is watering just thinking about it! 

Sweet (Chocolate Toffee) Dreams!



Matzah Toffee

Adapted from Averie Cooks



2-3 sheets of matzah (broke up as needed)

2 sticks of butter

1 cup brown sugar (I used light)

1/2 tsp vanilla

1 package chocolate chips (or 1 TJ’s Pound Plus bar)



-Preheat oven to 350 degrees.  Cover a 9×13 pan with foil.  Spray well with Pam to cover.

-Break up matzah as needed to cover the entire bottom of the pan.

-In a saucepan on the stovetop, combine butter and brown sugar, stirring constantly until boiling.  Continue to stir for 3 minutes until thickened.  Cool slightly and then stir in vanilla.

-Bake in preheated oven for 5-7 minutes until mixture starts to bubble.

-Remove from oven and cover toffee with chocolate.  Return to oven for 2-3 minutes until chocolate starts to soften.  Spread chocolate with a spatula to cover toffee.

-Optional: cover with almonds, walnuts, sprinkles, or anything else you want!

-Let cook completely or place in fridge/freezer before breaking apart.

-Store in airtight container.


Consider yourself warned…This stuff is alarmingly good!!!

Christmas Crack

Somehow I found this recipe on Averie’s Website



The pictures had my mouth watering and I had leftover saltines from being sick last week.  I was warned that this toffee was as addictive as crack and after making my own, I must agree!  Hence the name…Christmas Crack.

From the start, it sounded simple enough.  Layer crackers…



Make toffee on the stove (quite the arm workout, but totally worth it!)



Layer toffee on crackers…



Followed by chocolate chips.



I ended up putting the pan back in the oven for 1-2 minutes before spreading the chocolate.



Into the freezer goes the pan (where it is truly best to forget about it) before breaking the toffee into pieces.



Chocolate Saltine Toffee is so crazy good and addictive that the name Christmas Crack fits perfectly.  And so far…nobody has disagreed!




You can find Averie’s recipe HERE or just hope that I am coming to your house today and bringing some with me.

     Ps I am definitely nibbling on some while writing this post!

     Pps This recipe also works with graham crackers, gluten free crackers, or matzah…Passover just got a whole lot tastier!


While I was on Averie’s website, I also come across this White Chocolate Puppy Chow. I happened to be looking for a gluten free Christmas recipe and this one caught my eye.



I’m not usually a huge fan of white chocolate, but I do love me some Puppy Chow.  I haven’t made it in years and found this similar recipe lots of fun!





And really yummy!  I followed the recipe but only needed 2 1/2 cup of powdered sugar (I used 6 cups Chex mix) and added in a few peanut butter chips because I had them in the house.





Call it Reindeer food or White Chocolate Puppy Chow or whatever you want…either way… you will call it GOOD!


Have a special day surrounded by family and friends!

Merry Everything!

Happy Always!