A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

White Chocolate Cinnamon Pretzels January 7, 2015

Filed under: Dessert — tiffanyrose913 @ 10:17 pm

If anyone really knows me, they know that I LOVE Christmas! I also LOVE making christmas cookies, and this is now become one of my staples! I make these every year for Max’s Teachers at Daycare, and they just flip over them! They taste like a delicious cinnamon roll – go make these now!


1 bag pretzels (16-18 oz.)

2/3 C. oil

1/3 C. sugar

1 1/2 tsp. cinnamon

1/2 C. cinnamon-sugar for sprinkling

1 C. white chocolate chips (I use melts)


1. Whisk oil, sugar and cinnamon together in a large microwave proof bowl.

2. Add pretzels and stir until coated.

3. Microwave for 50 seconds, stir then microwave again for 40 seconds.

4. Dump out onto two cookie sheets covered in wax, parchment or aluminum foil.

5. While still hot, sprinkle generously with cinnamon-sugar mixture.

6. Let cool, then melt white chocolate chips and drizzle over pretzels.

Also a picture of Lila – my newest assistant in the kitchen ! 🙂

14-Lila Kitchen


Marscapone Hazelnut Cinnamon Rolls September 9, 2014

Filed under: Dessert — tiffanyrose913 @ 2:12 am

Everyone that knows Mike knows that he loves to cook and EAT breakfast – he made these from scratch and they were amazing!! 🙂
3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
3/4 cup powdered sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk


Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.

Position the rack in the center of the oven and preheat to 325 degrees F.

Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.

Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm.


Lucky Charms “Rice Krispie” Treats March 21, 2014

Filed under: Dessert — tiffanyrose913 @ 6:32 pm

14-lucky I needed a dessert to bring to my cousin Natalie’s St Patty’s day party, and could this be any more perfect??? These were so simple and so simply adorable! Thanks Again Pinterest!

Lucky Charms Treats

Makes about 12
■3 tablespoons butter
■4 cups miniature marshmallows
■6 cups Lucky Charms

1.In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2.Add cereal; stir until uniformly coated.
3.Using a buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


Jenna’s Mud Fudge Layer Bars February 6, 2014

Filed under: Dessert — tiffanyrose913 @ 12:44 am

14 - Mud Bars

Our friend Jenna made these delicious bars this past weekend, and they were to die for! something about that crunchy top and marshmallow cream that tastes like a giant mallo cup ( which is my fave! ) I had to get the recipe to share! See below, and Thanks Jenna! 🙂

1st Layer – One package of Fudge Brownies – make as directed on box and cool completely.

2nd layer – One Jar of Marshmallow Creme

3rd layer – 1 cup peanut butter, 2 c chocolate chips, 3 c rice krispies. Melt chips and stir in PB and Krispies. Press into pan on top of Marshmallow Creme. Sprinkle with sprinkles!

Keep Refridgerated.


Max and Santa! December 28, 2013

Filed under: Dessert,Max — tiffanyrose913 @ 6:57 pm

Xmas cookies - Copy

Xmas Santa TrainMax did a great job when he met Santa last weekend! He told him he wanted a castle, and “guys”, and cars, and a christmas tree! So cute!!

Also, here is a small pic of some of the cookies I made – all are featured on my blog before, but I love the new pinterest xmas twist on the normal peanut butter blossom!!


Peanut Butter Cookie Dough Dip September 18, 2013

Filed under: Dessert — tiffanyrose913 @ 7:16 pm



With a recipe name like that, is there anything else to say!!?!


1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi sweet mini chocolate chips
8oz pkg Reese’s peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)


1. In a small saucepan over medium heat, add brown sugar and butter. Whisk until completely combined and butter is melted. Bring to a boil, remove from heat. Whisk in the peanut butter and vanilla extract. Set aside to cool.

2. In a large mixing bowl, beat cream cheese with powdered sugar until creamy (about 3-4 minutes. On low, add in brown sugar mixture (that has cooled to near room temp). Mix until combined. Fold in mini chocolate chips and mini Reese’s cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.


Firecracker Cupcake Chex Mix July 9, 2013

Filed under: Dessert — tiffanyrose913 @ 1:36 am

Hope everyone had a fabulous 4th! We did – full of swimming, parties, fireworks, trip to the zoo, and plenty of happy hours 🙂 This chex mix would be a perfect addition to any bbq – tastes just like a vanilla cupcake! YuM!
puppy chow

•4.5 cups Rice Chex cereal (do not use Crispex)
•1/4 cup (1/2 stick) salted butter
•3 Tablespoons heavy cream (no substitutions)
•10 oz white chocolate candy melts or almond bark (not white chocolate chips)
•1 teaspoon almond emulsion or extract (please see note below)
•1 teaspoon butter emulsion or extract (please see note below)
•2/3 cup assorted sprinkles
•1 and 1/2 cups powdered sugar

1.Pour the cereal in a large bowl, set aside.
2.In a medium saucepan over low heat, melt the butter, cream, and white chocolate. Stir constantly until the white chocolate is fully melted. The mixture will be very thick and buttery. Remove from heat. Stir in almond extract and butter extract.
3.Pour warm white chocolate mixture over cereal. Stir it all together gently, making sure not to break the cereal. Wait about 3-4 (no longer) minutes and gently fold in the sprinkles – you don’t want the sprinkles to lose their color.
4.In a large zipped top bag or covered container, add the powdered sugar. Pour the white chocolate covered cereal into the large bag or container. Seal the bag or container and shake until all the cereal is coated with the powdered mixture.
5.Discard excess powder and enjoy. Store at room temperature up to 2 weeks – please see note (in red) above about the “crunch” factor.

Read more from the source: http://sallysbakingaddiction.com/2013/01/12/cupcake-puppy-chow/#ixzz2YVYkgnP0
Under Creative Commons License: Attribution
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Cake Batter Dip May 29, 2013

Filed under: Dessert — tiffanyrose913 @ 1:28 am

Cake Batter DipAnother amazing idea/recipe by pinterest! OMG – we could not stop eating this at all – addicting! I warned you!! 🙂

1 package of Funfetti cake batter mix (box variety)

2 cups vanilla yogurt

1 1/2 cups whipped topping

1 teaspoon vanilla extract

2 tablespoons sprinkles

Vanilla wafers, animal crackers, and graham crackers for dipping

Blend the cake mix, yogurt, whipped topping and vanilla with a mixer. Place in a tupperware container; cover and refrigerate for at least 2 hours. Before serving, add the sprinkles to the top of the dip. Serve with assorted dippers.


Tres Leches Cake May 19, 2013

Filed under: Dessert — tiffanyrose913 @ 10:20 pm

Tres Leches
My friend Gretchen made this delicious dessert for our Cinco De Mayo party and everyone flipped about it! It was sooo delicious, definitely try to make this one – whether for a mexican party or not!


For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half

For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract


For the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.


Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.


Dessert Taco’s May 16, 2013

Filed under: Dessert — tiffanyrose913 @ 7:03 pm

Cinco - Dessert
My friend Gretchen brought these little cuties to the party, and they were so adorably cute! They looked JUST LIKE TACOS!

Baked sugar cookie dough -To make the shells, I folded the cookie dough over wedges of tin foil and then baked them. The sugary mexican toppings include:

Ground Beef = crushed Oreos, icing & melted chocolate chips

Sour Cream = buttercream icing

Lettuce = green coconut flakes
Cheese = White chocoloate dyed orange and grated!

Tomatoes = cherry sours