Nutella Marshmallow Cereal Treats

Printable Recipe

Printable Recipe

Nutella Marshmallow Cereal Treats

1 (10 ounce) package mini marshmallows

6 tablespoons butter

2 1/2 tablespoons light corn syrup

1/2 cup Nutella, plus 1/4 cup to drizzle

7 cups Cocoa Pebbles Cereal

1/3 cup chopped toasted hazelnuts, optional

Spray a 9×13 inch pan with cooking spray. Set aside.

In a large sauce pan heat marshmallows, butter, and corn syrup over medium heat until marshmallows are almost completely melted but still some clumps remain. Add 1/2 cup Nutella and stir until completely smooth.

Take off heat. Add cereal and fold mixture until marshmallow mixture is consistent throughout. Scoop into the 9×13 inch pan. Spray fingures with cooking spray and press cereal mixture evenly into the pan. Set aside an let cool for 10 minutes until it comes to room temperature.

In a microwave safe bowl heat up 1/4 cup Nutella for about 30 seconds. Drizzle over cereal treats and top with toasted hazelnuts. Cut and serve.

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A Original Recipe


Flourless Deep Dark Chocolate Cookies

Printable Recipe I’ve been meaning to post all week, but after spending last weekend in Jerome and Sedona, I’ve been trying to catch up on all the house work that accumulates when your gone. It was seriously the most beautiful weekend with some much needed alone time with my hubby. I totally forgot my camera so I ended up resorting to using my phone, but we’ll definitely have to make another trip and this time be sure to bring my camera. Jerome is this super quaint little town in Northern Arizona. It sits on the side of a mountain overlooking these gorgeous canyons below. It and Sedona have tons of fun art galleries. But one of the must see stops in Jerome is by this cool old falling apart building, where this old hippy gives blown glass demonstrations every 10 minutes from “12ish to 5ish” (Something I’ve always wanted to learn how to do). But this week was back to business and work. I decided to make these gluten free cookies that ended up being a huge challenge. You know how when you bake all the time how you can get kind of cocky? Like instead of reading over the whole recipe you just start skimming over them and then get this feeling like “I got this”. As if you’re now a culinary genius and can make any recipe with the simplest of ease. Then you totally bomb a recipe 3 times to give you a good dose of humility again. This was that recipe for me. First I accidentally used white sugar instead of powdered sugar and my eggs whites went flatter then a pancake. The second time I learned the hard way that after you add the warm chocolate to the marshmallow/egg mixture not to try and scrape additional chocolate out of the bowl and start mixing it again. Don’t do this same thing or else your dough will break apart and your cookies will come out completely flat (if you can roll the goo into the powdered sugar at all).

The third time was finally successful. I ended up with these gooey, lava cake, pudding like cookies that literally melt in your mouth. They seriously have so much flavor. And did I happen to mention that they melt in your mouth? I’m gonna say it again. These cookies literally melt as soon as you put them in your mouth. It’s like eating melted chocolate disguises as a cookie. One of my all time favorite cooking recipes ever. You Gotta Try This One!!! Enjoy!!

Printable Recipe

Flourless Deep Dark Chocolate Cookies

  • Nonstick vegetable oil spray
  • 1 1/2 cups bittersweet chocolate chips (about 9 ounces)
  • 3 large egg whites, room temperature
  • 2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
Preheat oven to 350 F. Spray 2 large baking sheets with nonstick spray. Set aside.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring frequently, about 2 minutes. Set aside and let cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend.
Then, on a low speed, add the dry ingredients into the marshmallow cream mixture.
It should look something like this.
Next, add remaining 1/2 cup chocolate chips to lukewarm chocolate mixture.
Add chocolate mixture to cream mixture and blend well.
Dough will become very stiff. After you have turn off the mixer DO NOT MIX ANYMORE!!
Place remaining 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly.
Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes.
Transfer to rack, cool.
Recipe From

Double Peanut Butter Oreo Brownie Bars

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I don’t remember quite how this idea popped into my mind, but I love all things peanut butter. Like I seriously have a secret obsession with anything peanut butter and as I was going through the baking aisle at Fry’s I saw the most amazing creation ever. Reese’s Peanut Butter Chips!! I knew immediately, as I grabbed 2 bags, that I had to incorporate them into something!!

I think from there everything just kind of evolved as I saw the Oreo’s. But to be honest whenever I go into my “creative/inventive” mode, my left brain seems to completely take over and all I can do is try to get my ideas on paper quick enough before the next one floods in. I’m seriously in love with how these turned out though. Crunchy, gooey, peanut buttery, chocolate heaven. Enjoy!!

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Double Peanut Butter Oreo Brownie Bars

18 ounce box brownie mix

2 eggs

1/2 cup creamy peanut butter

3/4 cup sweetened condensed milk

13.2 ounce Mega Stuff Oreo Cookies

1/3 cup Reese’s Peanut Butter Chips

Preheat oven to 350 degrees.

In a large bowl mix brownie mix and 2 eggs.

Mix until dough starts clumping together.

Press into an 8×8 inch pan. Bake for 15 to 20 minutes until edges start to firm and middle is still soft.

Add condensed milk.

And peanut butter.

Mix until smooth.

Take brownies out of oven and spread peanut butter mixture over brownies. It helps if peanut butter is warmed up slightly.

In a ziplock back roughly crush Oreo cookies.

Sprinkle evenly over peanut butter layer. Lightly press down.

Sprinkle peanut butter chips over Oreo layer.

Bake for 10 to 15 minutes more until a toothpick inserted into center comes out moist but not gooey. Let cool for 5 to 10 minutes. Cut and serve.

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A Recipe Snobs Original Recipe

Double Berry Vanilla Fluff Cake

First, I wanted to throw a couple more 4th ideas your way since it’s coming up in a couple days!!! We’ll be headed up north to my parents cabin in a little town called Springerville. I don’t know why, but the valley really doesn’t do anything for the 4th except for fireworks. So we try to go up north every year since Springerville does a parade, rodeo, fireworks, and 4th of July dance. It’s just really a “down home” “small town” fun experience.

Last Minute 4th Ideas!!

I also have a confession. I don’t know why, but I’m in love with sucking the color out of my pictures these days. I feel like it makes them look old and kind of vintage. I just love it. Is there anyone out there with this same compulsive habit? Seriously, every single picture I have to fight the urge to remove some or most of the color out of it.

Anyways, back to this cake. It kind of just popped into my head and I had to see if I couldn’t make it turn out. I have this firm belief that all cakes should be super moist and melt in your mouth. I also feel like anything containing sweetened condensed milk turns out amazing. And, I really don’t know where the marshmallow fluff came into play, but the combination of it all made a moist fluffy cake that literally melts in your mouth. Hope you guys enjoy this recipe as much as my hubby and kids did!!

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Vanilla Fluff Cake
1 16.25 ounce box white cake mix
1 7 ounce container marshmallow fluff
2 eggs
1 cup water
1 cup all-purpose flour

1 1/2 heaping cup dice strawberries
1 heaping cup blackberries
1/2 14 ounce can sweetened condensed milk
3/4 cup white chocolate chips

Vanilla Almond Glaze
1 1/2 cup confectioners sugar
1/8 teaspoon almond extract
1/2 vanilla extract
3 tablespoons milk

Preheat oven to 350 degrees.

In a large mixing bowl combine white cake mix.

Marshmallow Fluff.

Eggs and water.

Mix together on low speed until well incorporated.

Add flour.

Mix on low until batter is smooth.

Spread batter into a greased 9×13 inch pan.

I just couldn’t resist. Had to take a close up of these gorgeous blackberries.

Evenly space first blackberries over batter. Then evenly space strawberries over batter around blackberries. Press down on berries slightly.

Pour half a can of sweetened condensed milk over berries.

Top with white chocolate chips.

Bake at 350 degrees for 35 minutes until edges turn golden brown and center springs back to the touch. Set aside and let cool for a couple minutes.

In a small bowl combine glaze ingredients and mix until smooth.

Drizzle over warm cake and serve.

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Three C Stuffies

Okay, first off I have to say you guys sure know how to make a girl feel loved. I though that some might notice I’d stopped posting, but I never thought I would receive such a warm welcome coming back and posting to my blog. Honestly, it’s been a really nice surprise being that I felt a little sheepish coming back after so long of not posting. But I just wanted to say thanks to everyone that has given me such a warm welcome back.
This week should be fun and hectic. Me and a couple other girls are headed to California Friday, with our little girls for a kind of “No Boys Aloud” getaway on the beach. So I’ll be packing and catching up on things before then. I’ve also been playing with an idea for a recipe. Chocolate Chunk Amaretto Dessert Rolls. Hopefully I’ll be creating and posting that recipe before I go. Depending on how the “creating” part goes that is :).

A couple of hints for this recipe before I go. You can get caramel extract at either Walmart, or from time to time I’ve seen it at Bashas’. I’ve never seen it anywhere else, but it really gives the cookie dough just that little bit extra caramel flavor so don’t just go without. Also, yes I know there is not salt in the dough recipe. I don’t know if it’s the nuts that does it, but if you add salt to the dough, it makes the cookies just a little too salty so that’s why I left it out. Other then that, Enjoy!!
Caramel Cookie Dough
1 cup of butter, 2 sticks
3/4 cup brown sugar, packed
3/4 cup sugar
2 eggs
1 teaspoon caramel extract
1 teaspoon vanilla extract
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Chocolate, Caramel, Coconut & Walnut Stuffing
2 tablespoons flour
3/4 cup sweetened coconut flakes
1/3 cup roughly chopped walnuts
3 tablespoons ice cream topping caramel
1 tablespoon melted butter
3/4 cup semisweet chocolate chips, separated
In a large mixing bowl add butter and sugars. 
Cream together on medium speed.
Add eggs, vanilla, and caramel extract.
Mix together well.
In a sperate bowl mix together dry ingredients. Add dry ingredients to wet ingredients and mix together on low speed.
Take dough and place in refrigerator while preparing cookie stuffing.
Start preparing cookie stuffing by combining flour, coconut, caramel, walnuts and butter in a medium bowl.
After all this time, I have to admit, I’m still addicted to pouring pictures.
I substituted plain caramel for this butterscotch caramel. I love the flavor, but either will do.
Using a fork stir all ingredients together.
Add 1/2 cup of chocolate chips and fold in to coconut mixture. Remove dough from fridge and heat oven to 350 degrees.
Take a small ball of dough, a little bit smaller then a golfball, and shape into a bowl. Place coconut stuffing in the center and massage dough over the top of stuffing.
Once center is completely covered by dough, roll cookie between hands to round cookie and place on cookie sheet about 1/2 inch apart.

Bake at 350 degrees for 12 to 15 minutes until cookies have flattened out some and the bottom edges touching the cookie sheet start to brown slightly. Let cookies cool for 5 minutes.
Place 1/4 cup chocolate chips into a glass bowl and heat in microwave for 30 second intervals until chocolate is smooth with no unmelted chunks. Stir in between intervals. Pipe or drizzle chocolate over tops of cookies.

Sopapilla Cheesecake & Some Big Changes!!

Do you guys ever get to where you feel like everything in your life needs a little change? Maybe it’s just me. Perhaps, since I’m inching closer to the big 3.0., I’m going through a mid-midlife crisis. But I’ve been feeling like everything needs a good updating!!

First, I started on my house. The before color was just coming in on me. So lighter and brighter we go, not to mention, a whole lot less country then before.

So, I’m not done yet. Still need to get some valances, pictures, and a few little space fillers, but it’s a good start!!

Here is the inspiration behind my remodel. I still have yet to find an old door that I love, but that will be an addition to.

So far though, I’m loving how it’s turning out. A little masculine, a little feminine, a touch of shabby chic, and completely my style 🙂

Recipe Snobs

More changes to come. You might be noticing my new watermarks on my photography. Yes, we are changing the name of my blog. Finally!! Been wanting to do this F.O.R.E.V.E.R!! But I’m horrible with the techie computer side of things, so haven’t been able to. But we are going to be migrating from “Food Snots” to “Recipe Snobs” this week. I know there was a lot of you that have expressed attachment to the old name, and me as well, will be a little sad to see it go. But I feel we were able to keep the same feel and humor with the new name, so I’m hopeful that everyone will stay with me despite the change. I have already started moving stuff, but the one thing that wont transfer to a new name is the Facebook Page for my blog. You’ll have to go and like this page separately (click here to do so). In a way, I feel like I’m starting from square one all over again, which is a bit discouraging, and worrisome thinking that there may be a lot of people that don’t make the change with me. But I just need to keep looking at the positives, and in the long run, I’m hoping this will be a necessary change that will benefit my blog later.

Just one last thing that I want to sharing from my world here in The Valley of the Sun, aka Phoenix Arizona. We have been having an amazing monsoon season!!

I love love love monsoon season. We actually get to experience weather!! Don’t get me wrong. I love the three hundred and sixty odd day of sun we get a year, but it’s nice for a change sometimes 🙂 I took these pictures right before a big thunder storm hit and before I had to save my camera from the dust and retreat indoors to watch with fascinations. Brings to mind one of my most favorite saying, “God must be a painter.”

Oh and I almost forgot!! The giveaway is open till Friday! Click here to Enter!!

Sopapilla Cheesecake

     2 cans crescent seamless dough sheet
     2 (8 ounce) packages cream cheese, softened
     1 cup + 3 tablespoons granulated sugar, divided
     1 teaspoon vanilla extract
     1/4 cup butter, melted
     Cinnamon, as per taste

Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, 1 cup sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and remaining sugar. Bake at 350 degrees for 20 to 30 minutes. Let cool on cooling rack for 10 minutes. Serve warm. Refrigerate any leftovers.

Recipe altered from Pallet idea from Vintage door shelving from

Sugar Cookie 4th of July Fruit Tart

Hey Everyone!! Hope everyone is having a fabulous Monday. Me on the other hand, has a serious case of the “Mondays”. I just can not seem to get going today for the life of me. Maybe a really cold shower will clear up my head. Going to have to experiment on that after I’m done with this post. I guess that is what I get for taking NyQuil at midnight. I just couldn’t sleep, and NyQuil always nocks me out. But, I guess your suppose to be able to get a solid 8 hours of sleep or something like that when taking, and my boys that have decided to wake up at 6:30am. Every. Single. Morning. had other plans in mind. Food for thought when taking for next time.

But now that the week is officially started, time to get back to business!! I, for one, have a lovely pile of clean clothes that have been neglected all weekend. And when I say pile, I mean the equivalent of a small mountain. I know! I know! If I had never neglected it in the first place, it would have never gotten that bad. Well, in my defense… Um… Ok I have no excuse other then, I REALLY HATE laundry, ok!! It’s not the putting it in the washer to the dryer that kills me. It’s that fact that I spend all that time folding and hanging to put them away, and literally two seconds later my kids are looking for their 4th pair of clothes to wear for the day, and they all end up all over the floor anyways. Come on moms?! You know what I’m talking about!! But apparently, my husband is not a fan of “Mount Clothing” that has established a foundation on my side of the bed. (Sigh)

But enough of my Monday morning!! You gotta do what you gotta do, so there is no point in grumbling about it (even if it does make me feel better ;).

Anyways, here is a fabulous dessert that kind of kills 2 birds with one stone. (I’m in the mood to use the word fabulous an obscene amount of times btw, bare with me) The recipe I stole this idea from used the cookies in the tart as decor. But I was thinking, how great is it when you are crazy stressed getting ready for your holiday activities, and you all know you’ve been there, to not have to make a second batter. You could just double the tart crust recipe, roll out your cookies, and bam!! Two desserts for the 4th. A tart for the adults, and cookies for the kids. Or you can go ahead and put the cookies in the tart too, which looks fabulous too 🙂 Either way, super fun, cute, and fabulous 😉 dessert for the 4th!! Enjoy!

Printable Recipe

Sugar Cookie Crust
     1/2 cup granulated sugar
     1/2 cup powdered sugar
     1 cups shortening
     1/2 teaspoon vanilla
     1 large egg, beaten
     2 cups + 2 tablespoons cake flour
     1/2 teaspoon baking soda
     1/2 teaspoon baking powder
     1/8 teaspoon salt
     sugar, for decorating (optional)

     14 ounce can (1-1/3 cups) sweetened condensed milk
     1/2 cup dairy sour cream or light dairy sour cream
     1/2 teaspoon finely shredded lemon or lime peel
     1/3 cup lemon or lime juice
     1/2 cup fresh blueberries
     3/4 cup fresh raspberries

Red, White, and Blue Sprinkles for cookie accent (optional)

Preheat oven to 350 degrees F. In a medium bowl, add sugars and shortening.

Cream together. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix 3 minutes. Slowly add vanilla and beaten egg while mixing.

In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl.

Mix on slow speed until just blended. Do not over mix.

Using floured hands, press 3/4 dough into a 9 1/2″ tart pan with removable bottom. Set extra dough aside.

Lightly sprinkle crust with sugar, is desired, and bake at 350 degrees F for 12 to 15 minutes, or until golden.

As soon as your crust is finished, you’ll notice the middle has risen up. Using a spatula, lightly press center of crust back down. Place crust in pan on cooling rack to cool.

Meanwhile, roll out extra dough onto a lightly floured surface. Using a star cookie cutter, cut dough into different size stars. Place cutouts on an ungreased baking sheet. If desired, drop red, white, and blue sprinkles onto the center of uncooked cookies and press down very lightly. Sprinkle sugar over cookies if desired. Bake at 350 degrees F for 6 to 8 minutes. Place cookies on cooling rack to cool. Let cookies and crust cool completely.

For filling, in a mixing bowl combine condensed milk, sour cream, lemon or lime peel, and juice. Stir about 3 minutes or until mixture is thickened. Once crust has cooled completely, fill crust with filling, cover and place in fridge for 1 hour to allow filling to firm.

Before serving, assemble tart. Loosen and remove sides of pan from crust. Transfer crust to a platter, leaving bottom of pan under crust. Top filling with berries.

Decorate tart as desired by placing cookies either around, in filling, over crust, etc. Cut and serve.

Makes about 12 servings.

Printable Recipe

Cookie/Crust recipe adapted from Tart recipe altered from