Mars Bar Crispy Squares!

Source: Mars Bar Crispy Squares!


Avocado Fries

  • 3 ripe (but not overripe) avocados
  • ½ cup all-purpose flour
  • Salt and black pepper
  • 2 eggs – see Notes for substitute to veganize
  • 1½ cups panko breadcrumbs
  • 1 Tbsp butter or margarine, melted
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • Cooking spray
  1. Preheat oven to 450 F. Line a baking sheet with foil and place a wire rack on the sheet. Set aside.
  2. Slice avocados lengthwise – for three avocados, you’ll get 20-22 fries.
  3. Set up three bowls in an “assembly line” (prepare your best Laverne and Shirley routine). In the first bowl, place the ½ cup of flour and add a pinch of salt and a few grinds of black pepper.
  4. Crack the eggs into the middle bowl and beat lightly.
  5. In the last bowl, combine the panko and melted butter and mix with your fingers to coat. Add garlic powder, onion powder, paprika, salt, and pepper and stir to combine.
  6. Dredge each avocado slice through the flour, and then the beaten egg. Coat thoroughly with the panko and place on the wire rack. Spray lightly with cooking spray.
  7. Bake for 20-25 minutes, until panko is lightly browned. Cool for about ten minutes and serve with dipping sauce of choice.

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Avocado Mint Bars



1 cup raw almonds
1 cup pitted dates
1 tbs cacao powder


1 avocado, pitted and peeled
3 tbsp coconut oil, melted
3-4 tbsp maple syrup
1 banana
1/2 tsp vanilla extract
5-10 drops peppermint oil, I used peppermint extract
Pinch of salt, optional, I used celtic salt


3 tbsp cacao powder
3 tbsp coconut oil, melted
2 tbsp maple syrup


Place the crust ingredients in your food processor and pulse until combine or the mixture is coming together like in the picture. With a spatula press evenly into the bottom of a 8×8-inch square baking pan previously lined with unbleached parchment paper.

Blend the filling ingredients in the food processor until smooth and spread evenly over the crust. Freeze while you prepare the topping. In a small bowl mix the topping ingredients and pour over the middle layer making sure to spread it evenly.

Freeze bars until firm. To serve let the bars thaw at room temperature for 20-30 minutes and cut as desired.

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Nutella Cupcakes

  • ½ cup unsweetened cocoa
  • 1 cup hot water
  • 1 cup buttermilk
  • 2 cups sugar
  • 2 eggs
  • ½ cup vegetable oil
  • 1½ tsp. vanilla
  • 2½ cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ cup heavy cream
  • ½ cup Nutella, melted until liquify
  • ½ cup butter, softened
  • ½ tsp. salt
  • 1 tsp. vanilla
  • 1 packet Dream Whip, dry
  • ⅓ cup Nutella
  • 3 Tbsp. milk, more or less depending on desired consistency
  • 2-3 cups powdered sugar, more or less depending on desired consistency
  1. Add the sifted cocoa powder to a medium sized bowl and pour in the cup of hot liquid. Whisk until completely dissolved.
  2. Next add the buttermilk to cool down the mixture, then add the sugar and whisk until all is combined.
  3. Add the eggs, oil and vanilla and mix again.
  4. In a small bowl, stir flour, baking powder, baking soda and salt. Whisk this into the wet mixture until you no longer see any lumps.
  5. Stir in heavy cream and melted Nutella until evenly mixed in.
  6. Pour into cupcake tins and bake at 350 degrees F for 18-22 minutes or until done. Let cool and chill in fridge for at least 30 minutes.
  1. Beat butter, vanilla and salt together until lightened and fluffy. Reduce speed to low and add dry Dream Whip until combined. Next beat in Nutella, milk and powdered sugar. Mix until thoroughly combined. Once cupcakes have cooled, frost onto cupcakes.

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Root Beer Float Cupcakes

A fun cupcake to win over any party, from

INGREDIENTS: (makes 24-26 cupcakes)

1 boxed white cake mix, plus water, oil and eggs to make according to package.
1 cup of root beer
5 tsp of root beer concentrate (divided)
1 stick (1/2 cup) of salted butter (softened)
1 stick (1/2 cup) of unsalted butter (softened)
1 1/2 cups of powdered sugar
2 tubs of Cool Whip (frozen)
Sprinkles and straws (optional)


Make white cake mix as directed on box.
After beating cake, add root beer and 3 tsp of root beer concentrate. Mix well until combined.
Place cupcake liners in muffin tins and fill each one only about 1/2 full (these cupcakes rise a bit higher than just a plain mix)
Bake according to package directions, remove from oven and cool completely.
Make buttercream by adding both butters, powdered sugar and 2 tsp of root beer concentrate to a mixing bowl and beating on high for 4-5 minutes until very light and fluffy.
Place frosting into a sturdy zip-top bag that has been fitted with a large round decorating tip in one corner.
Assemble cupcakes one at a time.
Use a medium cookie scoop and place a ball of frozen Cool Whip in the center of a cupcake.
Pipe round “bubbles” around it immediately, by squeezing the frosting out into a circle and then pulling straight out.


  • Keep these chilled until you serve them.
  • Just before serving, add some sprinkles and a straw for a root beer float feel!

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S’More Cupcakes


Omg! So these exist! No campfire needed.

1 box devils food cake mix
3 eggs
½ cup oil  *sub applesauce for healthy option
1 cup half & half
½ cup vanilla greek yogurt

8 large egg whites
½ tsp cream of tartar
2 tsp vanilla
2 cups sugar

½ cup chocolate chips
4 graham cracker sheets finely crushed
12 chocolate covered graham cracker cookies
1 cup mini marshmallows


  1. Preheat oven 350. Mix all cupcake ingredients till smooth. Fill cupcakes liners about 2/3 full. Bake 17-20 minutes. Allow to cool.
  2. Melt chocolate chips. Spread a thin layer of chocolate onto the top of each cupcake. Sprinkle with crashed graham cracker. Allow to cool.
  3. Make the meringue. Whisk egg whites, cream of tartar, & sugar over simmering water until sugar is dissolved, about 3-4 minutes. With a beater whisk for 8-10 mins, gradually increasing speed, until smooth shiny peaks form. Mix in vanilla. Pipe meringue onto cupcakes. Top with 2-3 marshmallows each.
  4. Set oven to low broil. Broil cupcakes about 4-5 minutes, watching closely. Remove when meringue and marshmallows start to brown. Immediately top with chocolate covered graham cracker cookies.


Coconut Cream Pie Martini with RumChata

Rum Chata-500x500

2 parts RumChata
1 part Whipped Cream Vodka (or use Vanilla Vodka)
1/2 – 1 part Coconut Rum
Splash of Ginger Ale (optional)