This One Isn't For Dogs (Puppy Chow!)

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Prepare yourselves for, perhaps, the simplest, most delicious dessert you will ever make.  If you haven't had it--first of all I'm sorry you missed out on it for this much of your life--Welcome to the fabulous world of PUPPY CHOW.  This was a staple in our household growing up.  My sisters and I would make it in a triple-batch and eat it for breakfast, snack, lunch, snack, dinner, dessert, snack.  It’s a miracle how we are all still alive today with that eating habit. 

Disclaimer: you can use any brand of the below ingredients, but I swear by the fact that this combo makes THE ULTIMATE, BEST tasting puppy chow!

Other things you will need: 1 large mixing bowl, 1 small-medium microwave safe bowl, microwave, measuring utensils (cup size), spatula, metal spoon to mix.

Method

1.       Pour the rice cereal into the large mixing bowl and set aside.  (I pour in about ¾ of the box then gradually add more cereal in Step 3, if needed.)

2. Make the chocolate-peanut butter mixture:

  • Place chocolate chips in microwave safe bowl.
    • Microwave for 1 minute. Stir. Melt for additional 30 seconds if chocolate is still in chip-form.
    • Once chocolate is melted, stir in peanut butter until it’s a perfectly blended chocolate-peanut butter mixture.

3. Coat the cereal with the choc-pb mixture:

  • Drizzle half of the choc-pb mixture over the cereal.  Using the spatula, gently fold the cereal until coated.  Add the remaining mixture and continue to fold the cereal until it is all well-coated.  (Here would be when you gradually in more cereal if you are noticing the choc-pb mixture ratio to cereal is greater than it should be.)

4. Once the cereal is well-coated, introduce the powdered sugar cannons to the party!

  • Slowly add the powdered sugar and coat the choc-pb coated cereal.  Rather than add all of the powdered sugar at once, I like to follow this process: add about 1 C powdered sugar, then fold the cereal; add another 1 C powdered sugar, then fold the cereal.  Continue with this process until the cereal is fully-coated in powdered sugar and you can’t see any traces of the choc-pb coating.  (You may use more or less than the 2-3 C.)

5. Store this Heavenly treat in an air-tight container or bag.  NOTE: If it’s hot outside, I will keep the Puppy Chow in refrigerator so it doesn’t melt together.

This makes 6-9 cups.  Serving size varies depending on the way in which you serve it.  Set it out in little bowls around a party for people to snack on; set out in medium-large bowls with serving spoons for more of a dessert; or scoop into individual serving bags as a treat at school or the office! 

Cake! Chocolate Coffee Bourbon Cake!

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I researched recipes for a birthday cake for my coffee-loving alcohol-loving dessert-obsessed boyfriend.  I slightly adapted this recipe from The Spice Train, based on my preference of flavors to bring out some more strongly than would be in the original recipe.  I also made this into a double layer, because that's always more fun! Yay, cake!

*I used almond milk to prepare the frosting because that is what I prefer.  Note, that using almond milk or a non-full fat milk (like skim or 1%) will cause the frosting to be thinner.  Since I used almond milk, the frosting was more of a ganache than a thick, whipped frosting.

Other things you will need: 2 8"x6" pans (or close in size), spatula, whisk, medium saucepan, 2 mixing bowls (1 small-medium and 1 large), oven, toothpick or knife (to test cake), electric mixer (for frosting), measuring utensils (important! measurements should be accurate when baking, unlike cooking where you can alter amounts as desired), plate/serving platter for the finished product!

Method

1.  Make frosting (I like to do this first so the flavors have more time to blend together)

  • With an electric (hand or stand) mixer, mix together the following ingredients:
    o Mascarpone
    o Milk
    o Sugar (2 T + 1 t)
    o Vanilla Extract (1 t)
    o Finely Ground Coffee Powder
  • Once well mixed, place in refrigerator until needed later.

It’s time to make the batter!!

2. Spray the two baking pans with cooking spray.  Once lightly covered, dust with cocoa powder (about  4 T—2 T for each pan) to evenly coat the bottoms and sides of the pans. 

3.  Preheat the oven to 325 degrees.

Now let’s get to the headliner of this show:
4.  With your medium saucepan over medium heat, melt butter.  When mostly melted, add in brewed coffee, bourbon and the ¾ C cocoa powder.  Whisk together for about 2 minutes. 
5.  Remove saucepan from heat and add in 1 C sugar. Whisk together until dissolved and well-combined.
6.  Set pan aside and let it be like the other side of the pillow (i.e., cool).

7.  In a small/medium mixing bowl, whisk together flours, baking soda and salt.  Set aside.
8.  In your large mixing bowl, whisk (you can use the same whisk you just did) together egg and 1 t vanilla extract.  Once combined, whisk in the cool guy, aka the cooled chocolate bourbon mixture from the saucepan.
9.  Add flour mixture and whisk to make the delicious bourbon chocolate batter.
10. Pour the batter evenly between the two prepared-cocoa-dusted cake pans.

11. Bake for 40-45 minutes until a toothpick/knife comes out clean in the middle.  Let cake cool completely before frosting.


12. Once cake is cooled, remove from pans by loosening edges with a knife.  Place one cake on a plate.  Layer frosting on the top, which will become the middle of the cake.  Place second cake on top.  Cover the cake completely in frosting.  Top with roasted coffee beans, if desired.

This serves about 8-10 people, depending on how generous you are being with your portion sizes for your guests!