Nutter Butter Truffles

nutterbutter3When I was in college, my roommate crushed up some cookies, added cream cheese and then covered little scoops in white almond bark.  I have been tainted ever since.  End of story.

Truffles are habit-forming.  Literally.


adjective \ˈha-bət-ˌfȯr-miŋ\

: causing a strong need to regularly have something (such as a drug) or do something

:  inducing the formation of an addiction

Mmhm...check, and…check.  Truffles cause a need in my life.  My roommate made her truffles with Oreo cookies back in the day.  I took it a step further and tried it out with Nutter Butter cookies.  My oh my, the results were astounding.  nutterbutter4

Nutter Butter Truffles

  • Servings: Makes 25-35 truffles (varies by size)
  • Difficulty: Easy
  • Print


  • 16oz package of Nutter Butter cookies
  • 8oz block of cream cheese, softened
  • 2 tablespoons of powdered sugar
  • 24 oz block of vanilla almond bark/vanilla coating
  • 1 tablespoon peanut butter
  • cocoa powder for garnish

What to do:

  1. Empty package of Nutter Butters into a food processor and pulse until cookies are ground up finely. (If you don’t have a food processor, just crush up the cookies inside a gallon-size Ziploc bag)
  2. Add the cream cheese and powdered sugar to processor and continue pulsing until thick dough is formed. (If using the Ziploc bag, just add cream cheese and powdered sugar to bag and knead it with your hands)
  3. Roll mixture into 1-inch balls (I wouldn’t go any larger) and place balls onto wax paper-lined cookie sheet.
  4. Freeze until firm (30 minutes-1 hour)
  5. Melt almond bark or candy coating per package instructions in the microwave.
  6. Dip frozen balls with a fork one at a time into almond bark, let excess run off, and place back onto wax paper-lined cookie sheet. (Because the inside is cold, they should harden quickly)
  7.  Transfer extra almond bark/candy coating and peanut butter to small Ziploc bag and knead until combined.
  8. Cut a VERY small opening in one corner of the bag, creating your own icing bag.
  9. Drizzle truffles in a zig-zag motion, or whichever pattern you please!  **Any plain truffles can be sprinkled with cocoa powder as well!**
  10. ENJOY!


**Notes: Truffles should be stored in the refrigerator or freezer and are best served chilled.  They tend to crack open if they get too warm. Have fun! nutterbutter1


Chili Cream Cheese Dip

dipchoice4The Broncos are playing.  Literally.  Literally right now…like, this very second.

Like, I could jump in my car and hear the screaming fans.

Like, I am wearing my Broncos jersey.

Like, I am sitting in my living room typing on my computer with shades of orange and blue in the background.

Okay, I think you get it.

I am sitting here surrounded by family members who rallied together to watch the game with hopeful hearts and plates full of food.  Good ol’ greasy football food.  My dad threw some wings on the grill.  My mom sliced up some potatoes for homemade fries.  My sister rinsed off some veggies.  I offered to make dip (mainly because I had a secret weapon that would take me less than 5 minutes to make and then I could put my feet up with everyone else).

This Chili Cream Cheese Dip is the easiest dip I have ever made.  It is absolutely addicting and it only has two ingredients!dipchoicetwo

Chili Cream Cheese Dip

  • Servings: Makes about 3 cups
  • Difficulty: Easy
  • Print


  • 8 oz block of cream cheese, softened
  • 15 oz can of your favorite chili (beans or no beans)

What to do:

  1. Put both ingredients into a small microwave-safe bowl and heat for 1 minute.
  2. Stir mixture and put back into microwave for additional 1-2 minutes.
  3. Serve dip with your favorite corn chips (Fritos).
  4. Enjoy!






Low Carb (No Flour) Pancakes

use thisHappy January!

My golly, 2014 was the fastest year yet.  I cannot believe it is 2-0-1-5 already.  I feel like I was just getting used to writing 2014 on paper, and now I’m having to figure out how to change a 14 into a 15 without looking like a fool.   

I’m looking forward to this year, though.  It is going to be a good one, I just know it.  I’m hoping by the end of 2015 to have this blog loaded with yummy recipes that people are dying to try, so stay with me!  I promise it will get better, I’m still figuring things out 🙂

So…yes…it is officially January.  Sigh…January.  The month of resolution writing and weight-loss goal making and redos and start overs and all those good intentions.  Like everyone else, when January comes around in my world, my body reminds me that I’ve been overindulging for a little too long.

January is when I start to switch back to a low(er)-carb lifestyle to wean myself off the crazy sugar-filled feeding frenzies I’ve become comfortable with.  January brings a fridge full of hot dogs, lunchmeat, vegetables, eggs, and cream cheese.  With that, I’ve gotta come up with meals that are satisfying, yet still low in carbs.  I recently discovered that you can make pancakes without any sort of flour!  These Low Carb Pancakes are a great way to tame your sweet tooth and bring variety to a low carb diet.  Even if you are not trying to eat fewer carbs, this pancake recipe is absolutely gluten-free and easy! Hope you love it!

goodThis is the texture/color you are shooting for after the pancake is flipped.  You should let it cook long enough that there isn’t any wet liquid on top when you go to flip it.  After flipping, cook for another minute just to heat it through.  Don’t cook it too long, though.  They burn pretty quick and taste like burnt eggs.  I don’t know if you’ve ever burnt your eggs, but it is disgusting.  Don’t do it.IMG_5173Little stack of yum!topI got back from a quick trip to San Francisco this week and if you have ever been to San Francisco, you might recognize some of the things on my yellow coffee cup 🙂 It’s my new favorite!

potentialI crushed that entire stack with ZERO shame my friends.  Pancakes with coffee is one of my favorite meals.

SO good.  So, so, very delectably darn good.

puppancakesSomeone else wanted to try them too!

Low Carb (No Flour) Pancakes

  • Servings: Makes 5-6 (4-inch) pancakes
  • Difficulty: Easy
  • Print


  • 3 oz cream cheese, softened
  • 2 eggs
  • packet of stevia or sweetener
  • 1 teaspoon of cinnamon

What to do:

  1. In a food processor or blender, blend all 4 ingredients together to create a thin batter mixture .
  2. Let batter sit until bubbles are settled (this helps pancakes cook properly)
  3. While waiting on bubbles, turn stove to low-medium heat and preheat pan.
  4. Grease pan with butter. (I greased after each pancake)
  5. Add small amount of mixture to create a 4-inch pancake (pancakes will be thin)
  6. Cook pancake for about two minutes, then flip.  (Pancakes are extremely delicate. I used a metal spatula.)
  7. Top pancake stack with butter and sugar-free syrup or add your own fruit!
  8. Enjoy!


Notes:  The good thing about eating low carb is that you don’t have to count calories!  The entire stack of pancakes has about 3 carbs total!


Simple Cherry Cheese Danishes

Here’s to a having a laid back Saturday morning!


Even better, here’s to a laid back Saturday morning of waking up and feeling inspired to make something!

Even more hooray! 

Here’s to a Saturday morning of waking up and wanting to make something yummy for breakfast and then looking in my cabinets and realizing I have everything I need to make some super easy, super delicious Cherry Cheese Danishes that only take a little while to put together and don’t require tons of dishes for me to wash on my laid back Saturday morning!

There’s carnival music going on in my head right now…

Seriously, though.  These things are delightful.  Dessert for breakfast? Heck yeah.

And…it’s…Saturday, so why not…right?

These Cherry Cream Cheese Danishes are so easy.

They are made from a tube of refrigerated crescent roll dough, some cream cheese, a can of cherry pie filling, a little vanilla, and some sugar.  You can freeze the crescent dough ahead if you want, you don’t have to.  You definitely do not have to use cherry pie filling.  You could use any sort of topping you prefer.  If you’re running on Mother Hubbard’s cupboard, you could use jelly.  I’ve found that just about anything tastes good when mixed with cream cheese 🙂IMG_4619I used to eat crescent roll dough raw as a kid.  I always wanted to be the one to roll up the crescents because then I could tear off a piece of dough and eat it.  Weird, I know.

This is what the indented dough should look like.  Don’t worry about trying to pinch edges or any of that.  I dipped the lid of a spice container into some flour and indented mine.  Just make sure it is deep enough to hold all the yummy goodness you’re loading it with!IMG_4620

I am a cream cheese maniac.  If you are anything like me, once you test the cream cheese filling to make sure it is alright, you might consider just throwing in the towel and plopping down on the couch with a spoon and calling it good.  Don’t do it.  You’ll get sick.  If you find yourself having problems with this, email me.  We can work through the struggle together. 😉  This is what my loaded crescent slices looked like.  I’d say less is more, actually.  Next time I make these I will not overload them.  Some of the pastries boiled over because they were too full.  Still incredibly delicious, just not as pretty.IMG_4622You know the heavenly voices on Red Robin commercials? “Red Robin…yummmmmm!”

That’s what I’m thinking.  “Cheese Danishes….yummmmm!”

I was a little antsy this morning.  I was rushing the process.  Too much coffee.  I probably could have waited a little longer to drizzle my icing on top.  The icing started melting on some of them.

These are things I like to make.  It was easy, didn’t require too many ingredients, and it was all stuff I had in my kitchen.

Simple Cherry Cheese Danishes

  • Servings: Makes 12 pastries
  • Difficulty: Easy
  • Print


  • 1 can of refrigerated crescent roll dough
  • 1 can pie filling
  • 4 oz cream cheese (1/2 box)
  • 1/2 tsp vanilla
  • 3 tablespoons sugar

For a little drizzle on top: (optional)

  • powdered sugar
  • milk

What to do:

**If you prefer, place crescent roll can in the freezer for up to 30 minutes. (optional)

  1. Preheat the oven to 350 degrees (F).
  2. In a small bowl, beat cream cheese, vanilla and sugar with an electric mixer until smooth and fluffy.
  3. Open the crescent dough and use a sharp knife to slice the contents of each tube into 12 slices.  I divided my dough in half, and then sliced each half into 6 slices. (Don’t unroll them–they should look like cinnamon rolls)
  4. Lay your crescent slices onto ungreased cookie sheets, about 2 inches apart.  If your dough is more sticky than solid, you may want to try 6 slices per cookie sheet because the dough will spread out while baking.
  5. Indent the center of each slice to create a deep pocket for the filling. (You can use the end of the crescent package if you still have it, but fingers are just as convenient)
  6.  Add the cream cheese mixture and your choice of pie filling into the indented crescent slices, about half and half. (Fill the space, but not to overflowing)
  7. Bake in oven for about 15-17 minutes until dough is golden brown.
  8. For drizzle on top, mix 2 tablespoons of powdered sugar and a splash of milk in a Ziploc bag.  The glaze should be thick, like almost too thick to be liquid.
  9. When the pastries are cool, cut off a tiny corner of the Ziploc bag and drizzle over top.  (The glaze will not keep its solid form if you do not wait until the pastries are completely cool, so be patient!)
  10. ENJOY and share with family and friends!

**By the slim possibility you have leftovers, danishes can be stored in an airtight container for up to 5 days for best taste.



NOTE: Adapted from the lovely lady of Baking Bytes