Oreo Rice Krispies

This dessert was inspired by Aly’s Prince Charming. He was quite helpful in coming up with the idea to add oreos.. not so helpful in the castle’s kitchen when oreos kept “mysteriously” disappearing.


2 tablespoons of butter

4 cups mini marshmallows

6 cups rice krispie cereal

3 cups of oreo crumble


1. Crumble oreos using hands or food processor and set aside.

2. Melt butter in a large pot on medium heat.

3. Add marshmallows and stir until melted and smooth.

4. Turn heat off, add rice krispie cereal and oreo crumble.

5. Fold until mixed. Press mixture down into a rectangular pan using a spatula and cool.

6. After it’s cooled, cut into squares or use cookie cutters for fun shapes.

* Variations – I can’t wait for girl scout season to make thin mint and samoa rice krispies!


Nutella Cheesecake

Once upon a time, something magical happened. Nutella was created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing. Mr. Ferrero used hazelnuts to extend the chocolate supply.

Aly loved to use this magical creation to make crepes, milkshakes, and smores. One day she experimented to make nutella cheesecake. Thanks World War II!


1 cup of graham cracker crumbs

1/3 cup melted butter

2 eight ounce packs of cream cheese

1/2 cup of sugar

1 cup nutella

2 eggs

1 tablespoon of vanilla extract


1. Preheat oven to 350 degrees.

2. Mix graham cracker crumbs with melted butter. Press down into cupcake holders and bake for about 8 minutes. Then take out and cool for 5 minutes.

3. While crusts bake, mix cream cheese with sugar until smooth.

4. Add nutella, vanilla extract, and eggs, and mix.

5. Fill cupcake holders with mixture.

6. Bake at the same temperature for about 20-25 minutes or until toothpick comes out clean.

7. Cool and refrigerate for 3-4 hours.

* Nutella flavor was not as strong as I had hoped. I topped the cupcakes with whipped cream and hazelnuts but next time I would add ferrero rocher pieces instead.

* For peanut butter lovers you can substitute nutella for 1/2 cup of peanut butter and add 1 cup of Reeses peanut butter cup crumble.

Meet the Brookie!

While in LA for her dear friend Princess Anny’s graduation, Aly found the inspiration for a new dessert. There in a little bakery sat the brookie; a perfect marriage between 2 of Aly’s favorite sweets: a brownie and a chocolate chip cookie!


1. Make your favorite chocolate chip cookie batter, then chill in the refrigerator for a few hours.

2. Make your favorite box of brownie mix, and add it to a baking pan.

3. Take your cookie dough out of the fridge and add dollops of dough into the brownie batter.

4. Bake at 350 degrees for about 30 minutes, or until toothpick comes out clean.

* I used a square 9″x9″ pan, but next time I would use a 13″x9″ rectangular one so they’re not as thick and to have more cookie to brownie ratio.

Celebrate Bastille Day


With Bastille Day coming up on July 14, celebrate with Princess Aly’s favorite French dessert – nutella crepes! There are two things you must remember. The first is to refrigerate your batter for at least 2 hours. This resting period develops the flavor and helps the crepe come off the pan easier when cooking. The second is to remember a piece of advice from Martha Stewart, the queen of all bakers:”The first attempt out of every batch is inevitably a dud, even in the most experienced hands. Usually its because the cook was impatient and the pan was not quite hot enough, or she ladled in a little too much batter.”


1 cup of flour

1/4 teaspoon salt

2 eggs (room temperature)

1 cup milk (room temperature)

2 tablespoons of butter (melted)

Extra butter to coat the pan


1. Sift flour and salt in a bowl.

2. Whisk milk, eggs, and butter in another bowl.

3. Add flour to mixture and whisk to combine.

4. Refrigerate batter for at least 2 hours (up to a day).

5. Heat a nonstick pan over medium heat, and coat with butter. Ladle batter into pan, turning and tilting skillet to coat bottom evenly with batter. Cook each side for about 1 minute using a spatula to loosen the edges before flipping.

6. Repeat with remaining batter, coating with butter as needed (every 2 or 3 crepes).

7. Fill with nutella and sprinkle with powdered sugar. If desired add strawberries, bananas, whipped cream, or ice cream. The beauty of crepes is you can add whatever you want; savory or sweet they’re all delicious.

Have a fun and safe Bastille day and bon appetit!

Aloha Cake

Aly looked in her pantry to find something to bake. She saw a box of funfetti cake mix and a can of pineapples and decided to make a pineapple upside down cake. To make it more fun… she made it Hawaiian and substituted coconut oil for regular oil.


1 Box of funfetti cake mix (yellow cake is standard)

3 eggs

1/3 cup coconut oil

3 tablespoons of butter

1/3 cup of brown sugar

1 20 ounce can of pineapples


1. Preheat oven to 350 degrees.

2. Make cake according to box but substitute coconut oil for regular oil.

3. Melt 3 tablespoons of butter in 9 in round pan in the oven.

4. Sprinkle 1/3 cup brown sugar on top of melted butter and then add pineapple slices.

5. Add cake batter on top.

6. Bake for about 40 minutes or until toothpick inserted in center comes out clean.

7. Place serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake and then remove the pan.

* Batter was enough to make 9″ round pan as well as 2 small ramekins. If you don’t have ramekins you can also use a cupcake pan.

* Coconut flavor was too subtle but gave the cake a good consistency. Next time I will also substitute coconut milk for the water in the cake batter as well.

Push it… push it real good!

For a long time, cake pops were all the craze in Aly’s kingdom. Then, as if overnight, something fabulous came along and became the new sensation. This dessert was called the push pop; a twist on a classic. Aly experimented and made 2 ice cream push pops: vanilla ice cream with oreo crumble and vanilla ice cream with red velvet cake crumble.

Push pop containers as well as this modern day spell book is available on Amazon. Fill them with ice cream, pudding, cake, candy, fruit – the possibilities are endless!


May the Fourth…

Be With You!

A long time ago in a galaxy far, far away, Princess Aly and Prince Charming came across a Jedi master chef. He used the Force to create tools called cookie cutters. He supplied them with 4 shapes: Darth Vader, Yoda, Boba Fett, and a stormtrooper.

Aly and Charming used a shortbread recipe and added green food coloring to a portion of the dough to make Yodas. They also experimented with Wilton cookie icing, but the tips on the icing bottles were a bit large for the grooves of the cookies.

In case you have not been lucky enough to meet a Jedi, you can buy the same set Aly used from Williams-Sonoma (includes 4 cookie cutters and a shortbread recipe):

Star Wars Heroes & Villains Cookie Cutters