Cinnamon Toast Crunch Shake

Cinnamon Toast Crunch Shake.. maybe it sounds crazy… Maybe not.  I know when I first encountered this shake at Zombie Burger & Drink Lab in Des Moines.. I was in heaven. Maybe because it was spiked with Rumchata, which is amazing.  But mostly because it was just wonderful in and of itself.

I have recreated this shake just because it was so good and I wanted to see if I could do it justice.  I would say that my version is pretty delicious, even without spiking it with alcohol.  The whole shake is filled with cinnamon toast crunch, and surprisingly it does not get soggy.  Well, of course it would eventually, but it stayed crisp much longer than a bowl of cereal would!

I enjoyed this shake while out with a very great friend. Hopefully someone I can continue to call a friend. It has been awhile, but…. Someone whom I have shared so much with.  On another note… Iowa beat Iowa State tonight. Yay! I watched the game at the Elk’s lodge and had an awesome time with my dad and my aunt and uncle.  🙂


Cinnamon Toast Crunch Shake

1 1/2c. Vanilla Ice Cream

1c. Milk (any kind, More or less depending on desired thickness)

1c. Cinnamon Toast Crunch

1oz. Rumchata, optional – delicious with, or without.

Blend the ice cream and milk in blender to desired consistency.  Add alcohol, if using.  Pour into glass, add cereal, stir and enjoy! 🙂IMG_20130428_223549_059


Brownie Cheesecake Cookies


These cookies are a take off of a recipe from Something Swanky, again.  Seriously, I love that blog.  So many goodies to bake.  Ashton’s post was just for regular cheesecake cookies.  Which I also made, and they were amazingly good.  Then I got this bright idea to switch out a little of the flour for cocoa powder.  The result… super chocolately yummy-ness!

I have also made these cookies, adding peanut butter for part of the butter and cream cheese, also amazing.  I have made them with m&ms, peanut butter chips.. You name it. I’ve probably done it.  They are seriously delicious.

Tonight I helped at the Elks for a flag day ceremony and a free supper for veterans and their families.  I made a Chocolate Peanut Butter Pie that was gone before I knew it! I’ve already had requests to make it again, because someone didn’t get a piece before it was gone! So that will be showing up here soon.

Brownie Cheesecake Cookies

Adapted from Something Swanky


  • 1 cup butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 8 ounces Philadelphia cream cheese, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 1 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips (or whatever you like! Peanut butter, butterscotch, white…) 🙂


  1. Beat together the butter, sugar, brown sugar, and Philadelphia cream cheese in the bowl of a stand mixer.
  2. Add the egg and vanilla, mix well.
  3. Mix together the flour, baking soda, and salt in a separate bowl. Add gradually to the stand mixer, scraping down the sides of the bowl as it mixed.
  4. Mix in the chips of choice.
  5. Scoop by rounded tablespoons onto parchment or silicon lined baking sheets. Bake at 350 for 9-10 minutes, until the edges look set.
  6. Let cool on baking sheet for a few minutes before moving to wire rack.

HoHo Cake


This cake is so delicious.  I’ve been making it for quite awhile, at work and for special occasions and such.  A lot when there are special dinners at the Elks and I am asked to bring a dessert.  It is so great in the original chocolate form but what is also nice about the fact that the recipe uses a cake mix is that it allows for lots of variation.  I have made the recipe with a lemon cake mix and a white chocolate frosting and it is very yummy as well.  I have many more ideas in my head for it, like always. 🙂

I recently made this cake for someone who is a great friend.  He missed out on it because he left before the meal at a function and he couldn’t help but be dying to try it, so I made this one just for him.  Well, I had a piece too.

I originally got this recipe from How Sweet It Is.  I have since changed the cake part to use a cake mix recipe from Kevin & Amanda. Also, I have changed the chocolate frosting to a recipe I made up myself.

HoHo Cake

20 Servings – Depending on how big you decide to cut the pieces!

Cake Recipe from Kevin & Amanda

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla

Mix all ingredients together, in order, scraping bowl to make sure they are all incorporated.  Batter will be thick.  Spread into greased jelly roll pan.  Bake 20-25 minutes – May take longer, or not, depending on oven.  Let cake cool while making middle layer.

Middle Layer

(Adapted from How Sweet It Is)

1 cup butter

½ cup milk

3 cups powdered sugar

1/2 Box (About 3 T.) Instant Pudding Mix – Cheesecake, vanilla or white chocolate works well

1 tablespoon vanilla extract

¼ teaspoon salt

Cream butter and slowly add milk and vanilla. Add powdered sugar , instant pudding, and salt, beating until mixture is thick, combined and spreadable.  Spread in an even layer on chocolate cake. Set in the freezer for 15 minutes while you make the chocolate frosting.

Chocolate Frosting

1c. Chocolate Chips – Semisweet or Milk Chocolate – whatever you like

2T. Butter

1/4c. Evaporated Milk – Regular also works

1t. Vanilla extract

1c. Powdered Sugar

Combine Chips, Butter, Milk and vanilla in microwave safe bowl.  Microwave 30 seconds.  Stir.  If mixture is melted, add powedered sugar and whisk until combined.  If not melted, heat 15 more seconds. Spread over filling while warm.  Enjoy!

Creamy No Bake Cheesecake


This cheesecake is so delicious and incredibly easy. It takes maybe 10 minutes to whip up, if that. I made this cheesecake on Mother’s Day for dessert. Everyone loved it. Toppings such as any pie filling or fruit can be easily added. I prefer the cheesecake by itself, so I left the whole pan plain, and let my family add the toppings they wanted.

This recipe is from an old cookbook my mom has. It is simple to whip up, even simpler with a store bought crust. The crust is simple to whip up as well though.

Creamy No Bake Cheesecake

3c. Graham cracker crumbs
1/2c. Sugar
1/2c. Melted butter
Mix together and press in 9×13 pan. Reserve some crumbs for the top, if desired. Bake 5 minutes

12oz. Cream cheese
1c. Powdered sugar
16oz. Cool whip (any flavor)
Whip all ingredients together until smooth. Spread over cooled crust. Refrigerate. Can top with pie filling if desired. Enjoy!

Double Chocolate Chip Oatmeal Cookies


My first post! I’m Cassie, a twenty something girl who loves to bake. I’ll probably expand on that later.
So I’m not really sure what I’m doing here yet.. Basically I just wanted to start this blog to keep track of everything I bake. Because I love to bake. This recipe I got from the blog Something Swanky. It is an awesome blog with tons of amazing things to bake. Since the first time I’ve made this recipe, I’ve changed it up many times. Those will show up here soon! The main change I made with this batch was switching things up and using half butter, half cream cheese in the batter. That’s a trick I use sometimes when I want to change things up a little bit.

The original recipe called for sea salt, which I substituted with regular salt and old fashioned oats, which I used regular quick oats. The cookies were fabulously chocolatey and chewy this way, so either works. I almost always bake in a convection oven.. And I bake cookies just about 8 minutes, regardless. In a regular oven, they might need more time, which is why I left the baking time as stated in the recipe.

Chocolate Chocolate Chip Oatmeal Cookies

Slightly Adapted from Something Swanky


1/2 cup butter, softened
1/2 cup (4oz) cream cheese
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/2 tsp baking soda
1 tsp salt
1 tsp vanilla
1/4 cup cocoa powder
1 1/2 cups all purpose flour
1 cup oats
2 cups semi-sweet chocolate chips


In a stand mixer, beat together the butter and the shortening. Add the brown sugar and granulated sugar, beat until creamy.
Add the eggs, one at a time and mixing in between each addition.
Add the sea salt and the vanilla. Mix well.
Mix in the cocoa powder, flour, oats, and baking soda until dough forms, but don’t over mix.
Add the chocolate chips and mix.
Scoop onto a parchment or silicon lined baking sheet by rounded tablespoons. Bake at 375 degrees for 10-14 minutes, until edges are set and a toothpick inserted comes out clean.