Category Archives: Sinful Dessert

Ode To Ritas

It truly is Ice- Custard- Happiness. 

Before I lived here in PA I lived in CT. The only Ritas in my area came in maybe 5 years ago. Now if you aren’t familiar with CT then maybe this will sound a bit weird to you but this is very true in the area I grew up in. New London County. Gold Star Bridge. We don’t cross unless it’s a must. At least if you live on the Groton side. Which I did. In the winter you avoided it like the plague and in the summer traffic too. For most of us we didn’t cross it unless we needed to go to the mall or other various big name stores. The whole area was always a traffic nightmare at all times. 

So back to Ritas. Where do you think they put this Ritas? Right smack dab in gun shoot central New London. On a main road yes but in a bad part of town and of course over the bridge. 

Sadly I never went there. Ever. I’d drive past and say oh, they are actually open, but traffic is to bad to get in and out of the lot, oh well, maybe next time. Next time I wouldn’t even think about it and cruise right on by. Then I’d see it in their off time and say oh, well I guess they didn’t make it because they are closed. Little did we know that they reopen in the spring. 

Well I move to PA. I have been here for almost 2 years.  Ritas are everywhere. It wasn’t until a couple of months ago that I actually went there. We were going to go on “free ice day” , everybody at my then job walked down on their lunch break to go get one. Sadly I didn’t have cash. So I mention it to my fiance when I get home. He said we should go right after dinner. Ok I thought we might have to wait in a line but it won’t be that bad. Ha, was I wrong. So very, very, wrong. After battling the fact that if we leave our parking space(I live in a city with on street parking only) after 6pm, we will not have one any where near our place when we get back. Yet we decide to venture out. It’s 730pm and we cruise on up to the closest of 2 Ritas. There is no parking for miles and it’s a busy road. The lines are so long we would be lucky to get to the front by closing time. So we drive past and I sadly say I’m tired lets just go home before he even says well lets check out the other one. 

Two months go by and I decide I want to go to Ritas. So off we go. We get there and it’s like heaven. They have roughly 10 different flavors that day and they change them up all the time. First and foremost, I hate cherry flavored anything. It reminds me to much of my child hood cough syrup. Gross. Normally I would go for blue raspberry, my favorite, but I see they have juicy pear, banana, mango and the list goes on. I ask to try the banana. Glad I did. Yuck. I do like banana stuff but it was just weird. So I try the pear and wow, it’s just like juicy pear jelly belly jelly beans. Which is just like eating a real pear. Delish. That’s what I got. A large juicy pear ice. 

The following week we go back and they still have pear so that’s what I get again. A couple of weeks later we go again and they have honeydew. Another favorite flavor of mine. So I try it and yes it is as good as the pear except the flavor fades a bit by the last third. I’m in italian ice heaven. The next time we go  try the blueberry, my favorite fruit. Simply wonderful, not as flavorful as the pea r but still very good. The last time we go they really didn’t have much variety. Chocolate, consistency was strange. Vanilla, tasted fake and way to sweet. They had 2 sugar free ones, not my thing. I think peach and mango but I was not in the mood for either. So I tried sour patch kid. Yum. Got it with chocolate ice cream and wow was that good. 

Can’t wait until I can try cantaloupe, cranberry, watermelon, pineapple, raspberry, root beer and strawberry.

I think the season is just not long enough. Can’t wait till my next Ritas fix.

Until then, Happy Summer “Tr”eating!!



A little bit of everything cookie bars

While perusing my new love, Pinterest, I came across a blog about cookie bars. Being tired of regular cookies and needing a little something sweet, I decided to check it out.

The original had just chocolate chips and peanut butter chips. Yawn…BORING. 

I, of course, decided to make it my own and incorporate my own twists. So here goes.


  • 1 & 1/2 cups graham cracker crumbs
  • 1/2 cup butter
  • 14 ounces sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup peanut butter chips
  • 1 cup butterscotch chips
  • 1 cup  toffee bits
  • 1 cup chopped walnuts
  • 2 cups sweet shredded coconut
  • mini marshmallows to cover top      

Preheat oven to 350 degrees. Combine crumbs and butter. Press into bottom of a 9″ x 13″ pan. Pour condensed milk over the crust. Layer chips, nuts, coconut and marshmallows on top of milk. Bake for about 25 minutes or until lightly browned. Cut into bars and enjoy.

You may combine the ingredients any way you like, I opted to put marshmallows on the top but maybe next time I will put them under some of the chips. If it is hot weather out, refrigerate before cutting as it makes it easier because it gives it a chance to harden and set up.

After cutting arrange on dish/plate or like I did place in cupcake wrappers for a pretty twist.

Happy Sweet Indulgence!!


What would yooOOoo do…….


  for a Klondike bar??

While food shopping the other day my hubby decided that he wanted ice cream bars of some sort. He asked me what kind I would like, after putting the regular vanilla ice cream bar covered in chocolate in the cart. I told him I’m not really a fan of ice cream bars, or ice cream in general. I get a craving for it once in a while but not normally. So he said well we can get you something you would like.

Then he saw Klondike bars, on sale. They have like ten flavors, I have a decision making problem. He picks up the mint, we both like mint but I wasn’t in the mood for mint. He looked at me funny, I’m always in the mood for mint, just not today. So he puts them back. He LOVES crunch bars so…he got the krunch ones. He starts naming them off to me, as if I am not looking right at them. The caramel pretzel ones catch my eye, salty and sweet!! What could be better. Then he said, look they have rocky road. You loved those last year when we got them. Sadly yes I did. Now we have a problem. Too many to choose from and not enough exercise in the world for me to justify what happened next. He went through and all the ones I said yeah they sound good, he put them in the cart. 

Hence the four, count them, FOUR flavors we got. That night he had his krunch and I had the oh so sinful caramel pretzel. 

Ladies, whether or not you are craving, this is for you. A delicious blend of sweet caramel ice cream blanketed by chocolate and covered in salty, crunchy, pretzel pieces. TO. DIE. FOR.

The rocky road are good as well, chocolate/vanilla ice cream, covered in chocolate and almonds. YUM.

The Reese ones are ok. Not enough peanut butter flavor for me, but I’m sure they will be devoured.

So if you are looking for a cold freezer treat I suggest picking up some of these. Just make sure to have plenty of napkins since I don’t know where you live but here in PA it’s down right hot. 

Happy “Tr”eating!!


Rich Chocolate Peanut Butter Cake

This was my mom’s birthday cake a couple of years ago. She LOVES peanut butter and what goes best with peanut butter? Other than jelly of course. Chocolate. So I put on my thinking cap to come up with something so decadent for her that it would blow most of my other cakes out of the water.

This cake is so rich, so moist, so luscious that just a thin slice will cover your craving.

Sour Cream Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze

Makes an 8-inch triple-layer cake; serves 12 to 16

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. ( note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.) ( note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle, or other candy if desired. I opted for reeses pieces and peanut butter cups

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

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Posted by on June 14, 2012 in Cakes, Sinful Dessert


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Something So Simple As…

                                                                                                                               Rice Krispie Treats With Swedish Fish!!!

It’s been a long month, I’ve been out of work and my fiance has been working mega overtime. We needed something to relax us.

So here it is, Classic rice krispie treats, our way. We had fun in the kitchen making a pan of these together and even more fun enjoying them with our favorite movies. 

Here’s our recipe for simple happiness:

9c rice krispies

5T butter

14 jumbo marshmallows

24 swedish fish

non stick spray

Spray a large bowl with non stick spray, place rice krispies in the bowl.

Spray your tray* with non stick spray

In a medium to large pan, preferably non stick, (I love my “use all” pan for this)** place the butter, begin to melt over med heat. 

Add marshmallows, I found it best to rip them into 4 pieces each since using the jumbo ones. 

Melt marshmallows and butter together until fully melted.

Pour mixture over rice krispies.

Combine until all krispies are mixed with the marshmallow.

Dump into the prepared tray, smooth out evenly.

 Place four rows of 6 swedish fish. Or however many you want. You may also omit the fish too, they are just fun!!

Wait a bit for it to cool down and firm up, then cut yourself a chunk, sit back, relax and enjoy the simple things of life.

** What the hubby has declared my circulon deep skillet. It was one of two circulon pots I received as a gift from my first marriage. Love the pots, despise the ex.

*I used a 13×9 glass dish and generic spray. I prefer glass over metal for this, not sure why I just do.


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Nothing Fancy

So nothing fancy this weekend or yesterday.

Sunday I made boring ol’ hot dogs, macaroni salad and pork n beans.

Yesterday was a tad bit more gourmet. I made ranch breaded pork loin chops, mashed potatoes and green beans. 

How ever for dessert Sunday night I did make crescent rolls smeared with a wonderful chocolate raspberry jam homemade from a vendor at my local farmers market.

Absolutely sinful!! 

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Posted by on June 5, 2012 in pork, Sinful Dessert


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