3 Musketeers Pie

I am a member of the Collective Bias®  Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. #CollectiveBias

In the South, we love our pies!  One of the most iconic pies of the American South is the peanut butter pie.  Much to my surprise, Beth has never even heard of the treat.  I guess it shouldn’t have been that much of a surprise.  She grew up in the northern part of the South to Yankee parents, but I figured that, at some point, she would have at least heard of this yummy dessert!

3 Musketeers Pie-4

After my trip to Birmingham in January, I promised her that I would make her one and truly introduce her to this Southern delicacy.  February was a rough month for us and, before I got the chance to make her a peanut butter pie, we got an opportunity to create a dessert using a brand new product by MARS, 3 Musketeers Unwrapped Bites.  3 Musketeers are creamy nougat covered in rich milk chocolate.  Since nougat is basically sugar and nuts, I thought this would make a perfect substitute for peanut butter when making a creamy pie.

3 Musketeers Pie-6

So I headed out to Walmart and picked up two bags of 3 Musketeers Unwrapped Bites (way easier than unwrapping individual bars), an 8 oz. package of cream cheese, some powdered sugar, an 8 oz. tub of whipped cream, and a pie shell made from chocolate sandwich cookies.

3 Musketeers Pie-1

I emptied both bags of Bites into the food processor (I pulled two or three out for a garnish) and just let it go for a little bit.  Once you get past the point of crumbling chocolate candy, you’ll see it all start to come together into a smooth ball.  This is when these candies really start to mimic the texture of peanut butter.  You should get about 1 cup of 3 Musketeers Bites.

3 Musketeers Pie-2

Mix it with softened cream cheese, 1 cup powdered sugar, and the thawed tub of whipped cream until smooth.  Pour it into the pie shell and refrigerate for an hour or two (trust me, this is the hardest part).

3 Musketeers Pie-3

Pull it out of the fridge, grate the extra candies over the pie, and devour!!

3 Musketeers Pie-5

I know you are grabbing your keys right now to head out and pick up the ingredients to make your own.  Why don’t you take a second and grab a 3 Musketeers coupon to save some money while you’re out?

MARS Bites Coupon

Coupon details … receive $0.75 off when you buy (2) 2.83 oz. bags or $3.00 off when you buy (2) 6 oz. bags or larger. Ready for some more fun? Join in the  #EatMoreBites Twitter Party on Friday, March 14, from 1:00-2:00 PM EST for a chance to win $550 in Walmart Gift Cards!

Are you ready to try a 3 Musketeers Pie? Leave us a comment and let us know!


Panettone Bread Pudding

Panettone is kind of a new thing in our house.  I’ve been curious about it for years, but decided that this was the year to try it.  In a lot of ways, it’s like a fruitcake made with a light yeast bread, as opposed to the dense quick bread that we typically associate with fruitcake.  Rather than all of the heavy candied fruits, the panettone that we had simply contained raisins and candied orange peels.  It was quite yummy.  That having been said, I’m not typically a fruity bread guy.  I never really went after raisin bread or even banana bread that much.  After the panettone sat there for a few days, I decided that it was time to do something else with it.  I got to thinking that it would make a really yummy panettone bread pudding.

Panettone Bread Pudding

Think about it!  It’s a nice yeasty bread that would happily soak up some custard.  It already has the raisins that would go into so many bread puddings.  And that perfumey orange zest would add such a neat note to a rich dessert.  Since it’s between Christmas and New Year’s here, I definitely have some egg nog hanging around, so I figured I would use that in place of the milk.  It added a silkiness that was very welcome.  It felt like such a guilty indulgence even though I just used some stuff leftover from Christmas.  Pretty easy concept, right?  It turned out to be even easier.

The kids cut up the bread with the plastic knives that they got for Christmas, we mixed up the custard, folded it all together, and scooped it into jumbo muffin cups.  When I say that it’s so easy a child can do it, we aren’t far off here!

Panettone Bread Pudding

You can use pretty much any vessel you want to cook this in.  Souffle dishes, mini ramekins, or even regular muffin tins would work just as well.  Just make sure to adjust the cooking time and check regularly.


4 eggs
1 1/2 C white sugar
2 C egg nog
1/2 C plus 2 Tbsp milk, divided
5 cups panettone, chopped
1 cup powdered sugar


Set oven to 350.  Prepare jumbo muffin tins or casserole dish with softened butter or spray oil.

Mix eggs, sugar, egg nog, and 1/2 C milk in a large mixing  bowl until well combined.  Add bread and fold together.  Allow to sit for 5-10 minutes so that the bread can soak up the egg mixture.

Spoon into prepared jumbo muffin tins or casserole dish.  Bake at 350 for about 30 minutes or until the custard is set.

To prepare the glaze, combine powdered sugar and remaining milk.

To serve, place on a plate and drizzle with glaze or serve with vanilla ice cream.  Enjoy!

What are your guilty indulgences during the holidays?  How do you use up your leftovers?  Leave us a note and let us know how we can help!

It’s Snowing OREO Cookie Balls

We are excited to with OREO on a sponsored campaign to feature their OREO Cookie Ball Recipe!

Are you getting ready for the holiday season? With Thanksgiving being later this year it feels like we need to get started on holiday planning a little earlier. The fall air here in Virginia has us longing for nights besides the fire place knowing it snowing outside.  Brian and I both love snow. Even if I don’t love the drama and process the kids create when they want to go play in the snow, I love the snow. Since we live further out now, I have learned to love the sound of snow. You can step out on the porch and hear it piling up … that is one of my favorite sounds for sure.

To share our love of snow, we decided to put a twist on the OREO Cookie Balls recipe to make Snowy OREO Cookie Balls!

Snowy OREO Cookie Balls Recipe

Snowy OREO Cookie Balls


    • 1 pkg. (8 oz.) brick cream cheese, softened
    • 36  OREO Cookies, finely crushed (about 3 cups)
    • 24  oz. (2 packages) semi-sweet white baking chocolate discs, melted
    • 1 bag of Sweetened Shredded Coconut


MIX cream cheese and cookie crumbs until blended.
SHAPE into 48 (1-inch) balls. Freeze 10 minutes (minimum … I found that freezer for longer was helpful!)
SPREAD shredded coconut on the wax paper-lined cookie sheet.
DIP balls in melted chocolate.
SPRINKLE the OREO Cookie Balls with the shredded coconut.
REFRIGERATE 1 hour or until firm.

We love how simple this recipe is. You can get the kids to help to break up the OREO cookies or you can take your holiday stress out on them! These are perfect for a party or to drop off to a friend as a great Christmas gift.

You can find more OREO Cookie Ball recipes online plus you can find OREO on Twitter.

What would do you make the OREO Cookie Ball recipe yours? Leave us a comment and let us know!

A #SpookyCelebration with Halloween Recipes #shop

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias and their client to create Halloween recipes.

We were a bit late getting up Halloween decorations this year. I half think about skipping them but the kids love Halloween decorations so we kept it simple as I dug through the Halloween box. After we decorated we made a fun little treat to celebrate Halloween time.

I picked up Mars Candy Variety Packs, 7UP, and Hawaiian Punch during a recent shopping trip to Walmart in hopes of success with my planned Halloween recipes.

spookycelebration ingredients #shop

I decided that we would make a Halloween colored trifle. I love trifles if you haven’t figured that out yet. This trifle is perfect for after Halloween too! You can use up some of the Mars Candies that your kids collect while Trick or Treating because they don’t really need it all, right?! After Halloween, I would make a chocolate cake and orange whipped topping to make it more fall-ish!

Halloween Candy Trifle #shop

Halloween Candy Trifle


  • 1 cake made from cake mix – prepared as on the box (add food coloring to a yellow cake to make it orange as pictured)
  • 1 large (or 2 small) tubs of Whipped Topping
  • A variety of chocolate Mars Candies
  • Food coloring – yellow, red


  1. Cut the cake into approximated 1-1/2″ to 1″ cubes.
  2. Chop the candies into pieces (bite size candies were cut into quarters). I had lots of help with this step …

making Halloween Candy trifle #shop

  1. Color half the whipped topping yellow.
  2. Layer the cake, yellow whipped topping, white topping, and chopped chocolate candy. Repeat twice.
  3. Sprinkle the remaining the chopped chocolate candy and any crumbs over the top as decoration.


To go with a dessert you need a scary drink, right? Since we made a monster in our front window as we decorated, we made a Monster Fruit Punch. My kids are very experimentive in drinks so I kept it simple.

Monster Teeth Fruit Punch #shop

Monster Teeth Fruit Punch


  • Hawaiian Punch 1 Gallon Fruit Juicy Red
  • 7UP 2 Liter
  • Marshmallows
  • Toothpicks


For a small batch, mix half of the Hawaiian Punch 1 Gallon Fruit Juicy Red and half of the 7UP 2 Liter. Put 3-5 marshmallows on a tooth pick to look like Monster teeth. Add your row of teeth to the Monster Fruit Punch and they will float!

Check out the Mars Candy Coupon to get a great deal for your Trick or Treaters and your own Halloween Recipes or try the Mars Halloween Recipes! Check out other ideas on Pinterest too …


How do you make Halloween decorating fun at your house? After the success of the end of decorating party this year, I think this is an event that will become a little tradition for Halloween. Maybe I will try out new Halloween recipes or keep with these.

halloween recipes #shop

What are your favorite Halloween recipes? Leave me a comment and let me know!




International Delight’s Pin 2 Win Sweeps

Beth has long said that I think a little off-kilter.  My brain just operates in a way that is foreign to most people.  The is particularly true when it comes to food.  When most people look at coffee creamer, they see a coffee flavoring.  I see ice cream floats and pepper steak.

International Delights Brownies 1

When we got a recent challenge to create a recipe using International Delight Cold Stone Creamery flavored creamers, I just knew that I was not going to just make a coffee drink.  As it turns out, one of the Cold Stone Creamery flavors featured by International Delight is Founder’s Favorite, a brownie sundae with chocolate and caramel sauces.  YUM!!  Since the creamer is basically a substitute for milk mixed with a flavoring agent, why not use it to make a flavored buttercream frosting.

Your typical buttercream frosting uses a cup of butter, 3 cups of powdered sugar, and 1 or 2 tablespoons of whipping cream plus  a teaspoon of vanilla for flavoring.  My thought?  If I use the creamer instead of the whipping cream and flavoring, I can get a brownie sundae flavored frosting to top my brownie.  Instead of crumbling my brownie into some ice cream, I’ll be topping my brownie all of the flavors of ice cream and keep it all in a tiny package.  If I make mini brownies, I can have more than one and maybe even share if they last that long!

International Delights Brownies 2

International Delight Creamer Brownie Sundae Frosting


1 cup unsalted butter, softened
3 cups powdered or confectioner’s sugar
2-4 tablespoons International Delight Cold Stone Creamery Founder’s Favorite flavored creamer


  1. In a stand mixer or using a beater, whip the butter until it starts to turn a light yellow.
  2. Slowly add the sugar until fully incorporated.
  3. Add flavoring one tablespoon at a time until it reaches desired consistency and flavoring level.

This frosting could go great on just about anything.  How about a cake?  Maybe you could thin it down with a little extra creamer and use it as a glaze for a chocolate bread or muffin.

Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social!  To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!

International Delight Creamer Sweeps

For more information, please see the official contest rules.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Tropical Traditions Coconut Oil Triple Fruit Foster Sundae

We are excited to work with Tropical Traditions on a sponsored review of their Coconut Oil!

Gold Label Virgin Coconut Oil

Details …

This Tropical Traditions Gold Label Virgin Coconut Oil is a truly unrefined coconut oil. This coconut oil is made on Mt. Banahaw and surrounding areas from organic coconuts. Coconuts are used fresh (within 24-48 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

Our Thoughts …

Brian has been cooking with coconut oil a few months now. He hasn’t fully switched to just using coconut oil but he does use it often. We have learned that not all coconut oil is the same though … just as that statement is true with all oils. When Brian heated up this oil, I was amazed it was completely clear. We have had some that are still a bit foggy when heated up. Brian added brown sugar to make a caramel sauce. He dipped pineapple and bananas in the caramel sauce. The caramel dipped pineapple and banana were added to a bowl of ice cream and topped with a freshly made strawberry sauce. The dessert was so simple but the flavors were amazing and way better than caramel from a jar or a bottle.

Tropical Traditions Triple Fruit Foster Sundae

Have you tried cooking with coconut oil? What are your favorite recipes to use coconut oil? We are excited to offer a giveaway to our readers to try Tropical Traditions Gold Label Virgin Coconut Oil  32 ounce jar! We hope you have some recipes in mind to use all of this coconut oil. Good luck!

 a Rafflecopter giveaway

Review Disclaimer


Tiramisu Lightened up for Valentine’s Day

Happy Valentine’s Day!!  Can I just tell you that it has been a very long Beth Week.  Our 10th wedding anniversary was on Sunday, Beth turned 24 again on Tuesday, and today is Valentine’s Day.  After a week of planning surprises and special stuff for my sweetie, I am just a wreck!  Still, I didn’t want to just phone it in for Valentine’s Day.  Thankfully, International Delight Light Iced Coffee was here to help me make a velvety, luscious tiramisu for my darling while saving me a little extra effort.  Together, we not only lightened up the effort; we lightened up the whole dessert!

Just because we are watching what we are eating doesn’t mean that we can’t enjoy a little treat from time to time.  Still, we do have to watch what we are putting into it our desserts.  The International Delight Light Iced Coffee help me to make a pretty quick take on tiramisu with a little bit of calorie savings as well.  On top of that, if you are a regular reader, you know that Beth is not overly fond of coffee of any sort.  So, while the texture of tiramisu may be something that she can get into, the flavor, even the smell, has always turned her away from it.  With that in mind, I picked the Mocha flavor and integrated that into the marscapone cheese so that we got barely a hint of the coffee, just enough to enhance the chocolate throughout the rest of the dish.

And yes, there is plenty of chocolate.  In addition to the mocha in with the marscapone, I added a fair amount of cocoa powder and then whisked it until it was light and fluffy.  I also made a double strength hot chocolate, sweetened with a little powdered sugar.  I drizzled that over cubes of pound cake (not lady fingers, I know, but trust me, you won’t put this down!).  I topped the drizzled pound cake with marscapone mixture and grated some dark chocolate right on top.  Beth could hardly taste the coffee flavor and definitely was not turning down a second bite!  For me, I was in heaven with a great big serving of the tiramisu and a glass of the International Delight Light Iced Coffee over ice.  YUM!!

tiramisu cups

Individual Mocha Tiramisu


1 cup milk
9 Tbsp cocoa powder, divided
3 Tbsp powdered sugar
8 oz marscapone cheese
1/2 cup Mocha Flavored International Delight Light Iced Coffee
1 lb frozen pound cake, cut into 1/2 inch cubes
dark chocolate squares for grating 


Heat milk over medium heat.  Add 6 Tbsp cocoa powder and whisk until completely combined.  Turn off heat and allow to cool completely.  Once cool, stir in powdered sugar until completely dissolved.  Pour into a container and refrigerate until ready to use.

In a large mixing bowl, combine marscapone, coffee drink, and 3 Tbsp cocoa powder.  Whisk until thoroughly combined and continue whisking until the mixture begins to thicken, resembling a thick whipped cream.  Scoop into a container and refrigerate until ready to use.

To assemble:  Add pound cake cubes to an individual serving bowl or glass.  Drizzle chocolate mixture over the pound cake.  Top with marscapone mixture.  Grate dark chocolate over the top.  Dig in and enjoy!

Are you a fan of International Delight products?  If not, why not?  If so, make sure that you join them on Twitter and Facebook for all of the latest updates. Check out our full shopping experience over in our Google + Album.

Do you enjoy tiramisu?  Give this version a try and tell us what you think?  What tips do you have for making a special dessert without all of the fuss?  Leave us a comment and let us know.


I am a member of the Collective Bias®  Social Fabric® Community.  This content has been compensated as part of a social shopper insights study for Collective Bias® and White Wave.  All opinions expressed are my own. #cbias #SocialFabric

Betty Crocker Shake-N-Pour Dessert Mixes


Details …

 These mixes are so easy (and fun) to make that even your kids will want to get in on the action. Simply add water to the dessert mix, shake, and pour into your favorite baking pan. In a matter of minutes you and your family can enjoy that same taste you love, in a fraction of time. Fun is just a shake away! The varieties available include delicious Chocolate Brownie, Confetti Cupcake, and Chocolate Cupcake! You can find Betty Crocker Shake-N-Pour Dessert Mixes in the baking aisle at your local grocers!


Our Thoughts …

Sophie decided she wanted to make Grace a treat when she came home from school one day so I decided the Shake-N-Pour Brownies were perfect for a 4 year old to make! She helped add the water and then pour the batter into the baking dish. So simple! When Grace came home, Sophie took all of the credit for making these and left me in the dust but that is OK. This a great kid-friendly product to get your kids in the kitchen helping you!

The cupcakes will be used for a party for Grace. They are perfect in that they make 12 cupcakes so we won’t have lots of extra cupcakes laying around we feel like we need to eat!

We were sent this great gift pack that included all three varieties of the Betty Crocker Shake-N-Pour Dessert Mixes, 60 minute baking timer, Treat stand, and Oven mitt!

We are excited to giveaway the same gift pack to one of our readers! Good luck!

a Rafflecopter giveaway

Firecracker Pizza Brownie

So back before Memorial Day, Trisha at posted her Red, White, and Blue Pizza Recipe over at Guilty and Guilt Free. I loved the idea as we were headed to my parents for Memorial Day and the only dessert my brother eats is brownies. (Yes, he is odd like that.) Well I had it all made but didn’t have time to decorate it before we left the house so Brian decorated the brownie when we got out there.

We did vary the toppings some and used the white as the frosting instead of the bananas. We did use the strawberries, raspberries, and blueberries though! I think Brian’s design looks like a firecracker. How great would this be to make for the 4th of July this week or another family gathering this summer?


What fruit toppings would you put on this brownie pizza? Leave us a comment and let us know!


COOL WHIP Mint Chocolate Trifle Recipe


COOL WHIP Whipped Topping and trifles are like a peanut butter and jelly to me. They go together perfectly.

I was planning a dessert for Brian’s Mom’s belated birthday celebration. I was thinking about a cake and then I decided I wanted to make a trifle. I asked Brian what his mom’s favorite dessert was and he had no idea. (Reminder to myself: make sure all of my kids know that anything with chocolate is good with their mother!) So I decided to make the decision on the dessert. For some reason, I decided on chocolate mint dessert. I started looking online for a chocolate min trifle and couldn’t find one. So I started scheming with the disclaimer that I don’t normally make recipes but I knew I could do this. I had grand ideas of mint syrup and chopped up mints … I had about a million ideas in my head. Then I stopped and decided to keep it simple. So here is a beyond simple COOL WHIP Mint Chocolate Trifle!

Keeping with the simple theme, the ingredients are simple too and very few. So just buy two tubs of COOL WHIP, a Devil’s Food cake mix, Mint Oreos, mint extract, and fresh mint (optional garnish). Here are the ingredients …





1 Devil’s Food Cake mix prepared as directed on the box (eggs, oil, water)

2 tubs of COOL WHIP

1 package of mint Oreos

1 tsp mint extract

1 sprig of fresh mint



1. Prepare the Devil’s Food cake mix as directed on the box. Let the cake cool completely. Cut the cake into bite sized pieces.

2. Put all of the mint Oreos in a bag and bang the heck out of them so they are little crumbles. (A few big pieces are OK and might need to be sampled!)

3. Add both tubs of COOL WHIP and 1 tsp mint extract in a mixing bowl and stir the extract into the COOL WHIP.

4. Layer the cake in the bottom of a trifle dish (or large bowl) until the bottom of the bowl is covered.

5. Use a spatula to cover the cake layer with the mint COOL WHIP.

6. Sprinkle the crushed mint Oreos over the top of the COOL WHIP layer.

7. Repeat steps 4-6 another 2-3 times depending on the size of your bowl.

8. Place the mint sprig in the top as a garnish.

NOTE: Keep the dessert chilled until it is ready to serve.
Maybe simple really is best! This dessert was loved by all at the birthday celebration and will be added to my trifle recipe collection. Do you love trifles? Would you enjoy a mint chocolate trifle for your birthday? Leave us a comment and let us know!

Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content. I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.