Saturday, December 27, 2014

Apple White Cupcakes (Ever After High)

Make these sparkly apple-shaped cupcakes
for your next "Ever After High" party.


*makes 20


20 red paper cupcake liners
20 cupcakes, baked and cooled
20 mini glazed donuts
1 (16 oz) tub of store-bought vanilla frosting
red food coloring (preferably the gel kind)
20 mini pretzel sticks
20 fresh mint leaves
red sugar crystals/sprinkles


Bake cupcakes in red paper liners. Cool completely.

Hold one mini glazed donut on its side and slice off the bottom third (watch the above video to see how this is done). Place the top portion, flat-side down on top of each cupcake. Set aside.

Mix the red food coloring into the tub of frosting until you reach the desired shade. Spoon the frosting into a gallon-size baggie and cut 1/2" off one of the bottom corners. Now you have a homemade cake decorating bag.

Remove the donut for a moment and squeeze a dollop on top of the center of the cupcake. Replace the donut, the frosting will help it stick. Now squeeze a continuous swirl of frosting on top until the cupcake and donut have been covered. Take a small knife or spatula and smooth out the frosting.

Immediately cover the entire top of the cupcake with red sugar crystals until the frosting is completely covered.

Stick a pretzel into the center of the cupcake and push all the way down to make the stem. Finally, press one mint leaf on top, next to the stem. That's it! You're done!!

Friday, December 19, 2014

Buddy the Elf's Spaghetti (Cake) Recipe

This spaghetti-less cake is inspired
by the movie "Elf".
It's cleverly disguised to look like
a huge plate of spaghetti 
and is topped with a variety of
Buddy the Elf's favorite candies.
This is the perfect dessert to serve
at your Christmas or Holiday party.


Elf Spaghetti Cake
*makes 2 cakes


2 (8 or 9" round) single-layer cakes, baked and cooled
3 (16 oz) tubs of store-bought, vanilla frosting
2 tablespoons maple or pancake syrup
1 box of Sno-Caps (chocolate non-pareils)
multi-colored mini marshmallows
red and green m&m's
2 chocolate fudge Pop-Tarts
1 (16 oz) tub of store-bought, chocolate frosting

Tools needed:

cake decorating bag
cake decorating tip Wilton #5 round


Bake and cool cakes completely.

Scoop all three tubs of vanilla frosting into a large mixing bowl. Add maple syrup and mix well. 

Spread a thin layer of frosting over the tops and sides of each cake. This does not have to look nice, this layer will not be seen. Set the cakes in the freezer for 10-15 minutes to set the frosting.

Spoon frosting into cake decorating bag fitted with #5 tip. Squeeze swirly lines all over the cakes to look like spaghetti (watch the above video to see how this is done). 

Now it's time for the toppings. Sprinkle the Sno-Caps, marshmallows and m&m's on top. Break up the Pop-Tarts and place the broken pieces randomly on the cake. 

Place the tub of chocolate frosting in the microwave and heat for 1 minute until it's a liquid consistency. Drizzle the melted chocolate over the cake with a spoon.

Now pop in the Elf DVD and enjoy!!

Saturday, December 13, 2014

Dauntless Chocolate Cake Recipe (Divergent)

We've added a special ingredient
to this Chocolate Cake to determine
whether you're brave enough to join
the Dauntless (Divergent) Faction.


Dauntless Chocolate Cake 
*makes 1 (2-layer) cake

Cake Ingredients:

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened dark cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cayenne pepper (Be Dauntless!)
1/3 cup unsalted butter, melted
1 1/3 cup cold milk
3 whole eggs
1 teaspoon vanilla extract

Cake Directions:

Preheat oven to 350 degrees (F).

Mix: flour, sugar, cocoa, baking powder, baking soda and cayenne in  a large bowl (trust me, the cayenne won't make the cake taste weird, it will only add a bit of heat to it). Add in the melted butter. Next, add in the cold milk. It's very important that you add the milk to the butter BEFORE adding the eggs, otherwise you might end up with scrambled eggs. Add the vanilla and mix with an electric mixer until you have a thick batter. Pour into prepared 8 or 9" round pans sprayed with non-stick cooking spray or lined with wax paper. Place in preheated oven and bake 35-40 minutes at 350 degrees (F), or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool completely. Cut away any cake domes (watch the above video to see how this is done), until you have two flat level cakes. Save the cut pieces of cake! Make frosting (recipe below).

Place one cake layer onto your serving platter. Frost the top of it. Place the second cake on top. Now frost the entire cake, tops and sides, smooth. 

Take the cut pieces of cake and place them in a bowl. Mash them into crumbs with a fork or large spoon/spatula. Take the crumbs in your hand and press them into the sides (only) of the frosted cake.

Now, cover the entire top of the cake with the chocolate chili curls. Finally, take the broken shards and randomly push them into the top of the cake.

That's it! You're done. Enjoy with a tall glass of cold milk!

Fudge Frosting
*makes enough to frost a (2-layer) round cake or single-layer sheet cake

Frosting Ingredients:

1/2 cup butter
1/3 cup water
4 cups powdered sugar
1/2 cup unsweetened, dark cocoa powder
1 teaspoon vanilla
1 (additional) cup powdered sugar
6-8 tablespoons milk

Frosting Directions:

Mix 4 cups powdered sugar and cocoa in a large bowl. Set aside.

In a medium-size saucepan, melt butter. Add in water and bring to boil. Remove from heat and add to powdered sugar/cocoa mixture. Add vanilla and mix well with an electric mixer. Add the last cup of powdered sugar. The frosting will be dry and crumbly and look like a thick, cookie dough. Add in the milk, start with 4 tablespoons and mix well. Continue adding milk until you have a thin batter texture. Now place the entire bowl in the fridge to chill for 30 minutes to thicken up to a frosting texture.

Cake Garnish:

2 (3.5 ounce) Chocolate Chili Bars (chocolate candy bars infused with red chili peppers, I found mine at Walmart. They taste like regular candy bars, except they leave a spicy tingle on your tongue)

Open the candy bars and begin shaving curls using your potato/vegetable peeler. The bars will break into shards near the end, save the shards for decorating the cake as well. Keep refrigerated until ready to decorate.

Sunday, December 7, 2014

Beorn's Honey Cakes (The Hobbit)

You're going to love this easy, one-bowl recipe
for sweet, moist Honey Cakes from The Hobbit!


*makes 2 loaves


3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup vegetable oil
1 cup honey
1 1/2 cups sugar
1/2 cup light brown sugar
3 whole eggs
1 teaspoon vanilla extract
1 cup brewed coffee, cooled
1/2 cup orange juice
raisins, nuts (optional)


Preheat oven to 350 degrees (F).

Whisk flour, baking powder, baking soda, salt, cinnamon, ginger & nutmeg together in a large mixing bowl. Add in oil, honey, sugar, brown sugar, eggs, vanilla, coffee and orange juice. Mix with an electric mixer or combine well with a large spoon. Stir in any add-ins like raisins or nuts (optional).

Spray two 9x5" bread loaf pans with non-stick cooking spray. Pour the batter into the pans evenly. Place into a preheated oven and bake at 350 degrees (F) for 50-55 minutes. Let cool on counter for 10-15 minutes before turning out onto serving plate. Slice and enjoy with a hot cup of coffee or tea.

Pumpkin Pasties Recipe (Harry Potter)

Make Pumpkin Pasties just like the ones
Harry, Ron &  Hermoine enjoy
in the Harry Potter series. 


*makes 20

Crust Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons butter
6 tablespoons margarine
10-12 tablespoons cold water


In a large bowl, whisk flour and salt. Using a pastry cutter or two butter knives, cut butter into flour until you have small pea-size crumbs. Now do the same for the margarine. Stir in 4 tablespoons of cold water. Add water, one tablespoon at a time until you have a nice, soft dough (it took 12 tablespoons for me). Knead the dough for 3-4 minutes and then wrap in a sheet of wax paper or plastic wrap. Set in the fridge to chill for 20 minutes. 

Make filling (recipe below).

Preheat oven to 350 degrees.

Roll out chilled dough to 1/8" thickness. Cut with a 4" round cookie cutter or use a wide-mouth cup or small bowl. Set the circles onto a parchment paper-lined cookie sheet. Dollop 1 tablespoon of filling into the center of each dough circle. Fold in half to make a pocket. Use a fork to seal the edges (watch the above video to see how this is done). 

Mix 1 egg yolk with 2 tablespoons of milk. Brush onto the tops of the pasties. Place in oven and bake at 350 degrees (F) for 15 minutes until golden brown.

Pumpkin Filling Ingredients:

1 (15 ounce) can of 100% pureed pumpkin
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg


Mix all ingredients together in a small bowl.

Friday, November 14, 2014

Prim-Peeta Bread and Nightlock Juice Recipes (The Hunger Games)

Serve this Prim-Peeta Bread
as an appetizer before the main course:
and then wash it all down
with sparkling Nightlock Juice
for the perfect Hunger Games dinner party.


Prim-Peeta Bread

1 pre-made baguette (from grocery store bakery)
8 ounces of softened goat cheese (it tastes very similar to cream cheese)
dried basil


Cut baguette into 1/2" thick slices. Set on a foil-lined cookie sheet. Bake at 400 degrees (F) for 3-4 minutes until toasted.

Spread goat cheese on tops with a butter-knife. Sprinkle with dried basil. Enjoy!!

Nightlock Juice

1 (64 ounce) bottle of 100% grape juice
1 (2 liter) of Sprite
1 (12-16 ounce) bag of frozen blueberries


Pour juice and soda into large punch bowl. Add in berries. Ladle into clear cups.

Serve Prim-Peeta Bread and Nightlock Juice...

along with...

Click HERE for the recipe.

Thursday, November 13, 2014

"Little Birds with Orange Sauce" (Catching Fire)

Make "Little Birds filled with orange sauce
with wild rice and watercress"
just like Katniss mentions in Catching Fire
(book two in The Hunger Games trilogy).
You're going to love this recipe for
Cornish game hens drowning in
a succulent honey-orange sauce
on a bed of wild rice and fresh watercress.


Cornish Game Hens:
*serves 4

4 Cornish game hens, thawed
1 orange, cut into 8 sections
1 large onion, peeled and quartered
4 bay leaves, fresh or dried
4 sprigs of fresh thyme
sea salt
poultry seasoning


Preheat oven to 375 degrees (F).

Clean and wash game hens. If they contain giblets, remove them. Make sure the cavity is clear. Insert 1 sprig of thyme and 1 bay leaf into each bird's cavity. Insert 2 orange sections and 1/4 of the onion. Sprinkle with sea salt and poultry seasoning.

Set the hens in a casserole dish that's been sprayed with non-stick cooking spray. Place into pre-heated oven and bake for 30 minutes at 375 degrees (F).

Make Orange Sauce (recipe below).

Remove birds from oven and baste with sauce. Return to oven for another 30-40 minutes until cooked through and juices run clear, basting every 10 minutes in between.

Make Rice (recipe below).

When Cornish game hens are completely cooked, spoon 1 cup of the rice/watercress mixture onto the serving plate. Set a hen on top. Drizzle more of the sauce over the bird and rice. Garnish with orange slices if you like.

Enjoy your dinner and then watch Catching Fire and "may the odds be ever in your favor". 

Honey-Orange Sauce:
*makes about 1 3/4 cups

1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup honey
1/2 cup orange juice, from concentrate (NOT the frozen kind)
1 tablespoon of dried rosemary leaves


Melt butter in a medium-size saucepan over medium heat. Add in brown sugar and honey. Stir well. Pour in orange juice. Add rosemary. Bring to a boil. Reduce heat to low and let simmer 10 minutes.

Wild Rice with Watercress:
*makes 4 (1 cup) servings

2 (2 cup serving-size) boxes of instant or steamable wild rice
1 handful of fresh watercress (found in produce section of larger grocery stores)
salt and pepper


Make rice according to directions on box. Wash and dry watercress. Pour cooked rice into a large bowl. Add in watercress and mix well. Salt and pepper to taste.

Friday, October 31, 2014

Our Halloween Party Recipes


Jellied Brains Recipe


4 (3.4 oz) boxes of strawberry Jell-O
2 (3.4 oz) boxes of orange or peach Jell-O
1 (8 oz) can evaporated milk
2 1/2 cups of boiling water
1 cup of cold water
non-stick cooking spray
1 brain mold


Spray brain mold with cooking spray. Remove excess with paper towels.

Boil 2 1/2 cups of water. Pour in all of the Jell-O. Stir well until completely dissolved. Pour in cup of cold water and evaporated milk. Mix well. Carefully pour into mold. Set in fridge for 4-5 hours until set. Carefully turn upside down onto serving platter.

Sugared Eyeballs

This is the same recipe we used for making Doctor Who's "Fish Fingers" and Custard. Click HERE to go to that recipe.

Rotten Ears

This is the same recipe we used for making Daryl's "Walker Ear" Cookies (The Walking Dead). Click HERE for that recipe.

Blood Fudge


3 cups of sugar
3/4 cup butter
2/3 cup half and half 
1 (7 or 8 oz) jar of marshmallow cream
1 teaspoon vanilla extract
1 cups of white chocolate chips
1 cup semi-sweet chocolate chips
non-stick cooking spray
red food coloring


Spray a 9" square metal or glass pan with non-stick spray. Line it with heavy duty foil. Spray foil.

Melt butter in microwave-safe dish. Add in sugar and half and half. Stir. Microwave 4-5 minutes. Stir well. Add in marshmallow cream. Stir again until well incorporated. Microwave another 2-3 minutes. While it's still very hot, add in white chocolate chips and stir until you have a smooth texture.

Scoop out 2 cups of this mixture into a second bowl. Pour in the semi-sweet chips. Stir until the chips have melted. Add in the red food coloring a tablespoon at a time until it is the color you desire.

Drop tablespoons of both the white and red fudge batter into the foil-lined dish, rotating colors. When all the batter has been dropped, take a butterknife and begin swirling the blade through the batter to give it a marbled look. Place in fridge until hardened and set, overnight preferably. 

Cut into squares with a large knife.

Gray Matter (AKA "The Grey Stuff" from Beauty & the Beast)

Click HERE to learn how to make this delicious dessert.

Dragon's Bile


1 lb. ground beef or turkey
taco seasoning or any spices/seasonings you like
2 (32 oz) bricks of Velveeta cheese, cut into cubes
2 cans of Rotel diced tomatoes and green chilies
milk, to thin


Brown beef in pan. Add seasonings to taste. Dump into crock pot along with Velveeta and Rotel. Cook on high until melted, stirring occasionally so that it doesn't burn along walls of pot. Add milk to thin out (optional).

Stewed Ravens' Brains


1 large bag (or 2 small bags) of frozen meatballs from Sam's Club or Costco
1 (16-20 oz) bottle of your favorite BBQ sauce


Dump into crock-pot and cook on high 3 hours, stirring once every hour.

Innards in Blood Sauce


2 lbs of smoked sausage links, cut into discs
2 cups of BBQ sauce


Dump ingredients into crock-pot and cook on high 2 hours.

Blood Brew:


2 scoops of vanilla ice cream (per person)
Red Hawaiian Punch


Scoop ice cream into glass. Add in enough punch to fill. Enjoy!!


Polyjuice Potion Recipe (Harry Potter & the Chamber of Secrets)

Have you ever wanted to know
what Polyjuice Potion tastes like?
Well, here's a Muggle version
that you're sure to love!
This sinfully sweet, white cocoa
is infused with cinnamon, nutmeg and vanilla
for an extra touch of "magic".


Polyjuice Potion
*makes 10 cups

Potion Base:
6 cups of whole milk
2 cups of heavy whipping cream

3 measures of fluxweed = 3 pinches of ground nutmeg
2 bundles of knotgrass = 2 cinnamon sticks
4 leeches = 2 vanilla beans, cut in half and split open down the middle
2 measures of lacewing flies = 2 cups of white chocolate chips
3 measures of boomslang skin = 3 tablespoons of grated (gourmet) chocolate bar
1 measure of ground bicorn horn = 1 tablespoon of sugar
+ 1 scoop of lacewing flies = 1 tablespoon of white chocolate chips (for each cup)

Pour milk and heavy cream into a large pot and heat on medium-high heat. Add in nutmeg. Drop in cinnamon sticks and vanilla beans. Reduce heat to medium-low. Add in chocolate chips and grated chocolate bar. Finally, add in sugar. Stir well. Reduce heat to low, cover and simmer for 20 minutes. 

Turn off heat. Ladle into serving cups and top with 1 tablespoon of chocolate chips. Enjoy while watching Harry Potter & the Chamber of Secrets.

Tuesday, October 21, 2014

Victor & Emily's Wedding Cake (Corpse Bride)

Make a scaled-down version of
Victor & Emily's Wedding Cake
following this easy recipe.


 Corpse Bride Wedding Cake
*serves 10-12

Cake Ingredients:

1 (6-inch round) blue velvet cake, baked & cooled
1 (8-inch round) blue velvet cake, baked & cooled
1 (muffin-size) blue velvet cupcake, baked & cooled
16 ounces vanilla almond bark (or white chocolate chips)
1 silicon skull mold (I used an ice cube tray)

Bake cakes according to package or recipe directions. If you cannot find a blue cake mix, simply mix a white cake mix and add blue food coloring. Let the cakes cool completely. Slice the tops to level them out (see the above video to learn how to do this). 

Turn the 8" cake onto a serving plate or foil-covered cake board. Spread some frosting in the center. Now turn the 6" upside down on top of the 8" and place it in the center, using the frosting as a glue. Do the same for the muffin. Place a dollop on the 6" and place the leveled muffin upside down in the center (watch the above video for help with this step). Now frost the entire 3-level cake.

Place your almond bark in a microwave safe cup or bowl. Microwave for 60-90 seconds until melted. Stir well. Pour into the skull mold holes. Place in freezer for 10 minutes to set. Pop out the skulls and use a bit of frosting to glue them along each layer of cake. Glue 4-5 skulls on the top layer. 

Spoon some of the frosting into a gallon-size baggie. Using kitchen scissors, cut 1/4" off one corner. Squeeze a bone shape in between each candy skull. (To see how easy it is to make the bones with frosting, watch the above video.). That's it! You're done!!

Buttercream Frosting:


1/2 cup unsalted butter, softened to room temp
1 cup all-vegetable shortening
1 teaspoon vanilla extract
6 cups powdered sugar
4-6 tablespoons milk


Place butter, shortening and vanilla into mixing bowl. Mix with an electric mixer until creamy. Add powdered sugar, one cup at a time, mixing well after each addition. The frosting will be hard to mix and crumbly once all the sugar has been added. Now add in the milk and mix again until spreadable and creamy. Follow the above directions to see when to spread it on your cake.

Friday, October 10, 2014

Remy's Tomato Soup (Ratatouille)

Recreate Remy's Soup
from Disney-Pixar's film
with this easy
one-pot recipe!!

Thanks for watching and subscribing!!

Remy's Tomato Soup
*makes 8 servings


6 tablespoons unsalted butter
1 large yellow onion, chopped
2 leeks, chopped
4 garlic cloves, minced
1 (28 ounce) can diced tomatoes, pureed in blender
1 tablespoon sugar
cracked black pepper
1 cup white wine (or substitute 1 cup water)
5 cups chicken broth
1/3 cup parmesan cheese, cubed
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh basil, finely chopped
4 bay leaves
1/4 teaspoon cayenne pepper
sea salt, to taste
2 cups heavy cream
1/2 cup fresh parsley, chopped
green onion, for garnish (optional)


Melt the butter in a large pot. Add the onion and cook until tender and almost translucent (about 3 minutes). Add in the leeks and garlic and cook until the onions are completely translucent (about 2 more minutes). Pour in the pureed tomatoes. Stir. Add the sugar and black pepper. Stir well. Now add in the white wine. Bring to a boil and then reduce heat. Let simmer for 10 minutes until the wine has reduced. The liquid will become thick and the steam won't have the smell of alcohol any longer.

Pour in the chicken broth. Now add the: cubes of parmesan, thyme, basil, bay leaves, cayenne pepper and sea salt. Reduce heat to low, cover and let simmer 20 minutes.

Remove lid. Add in the heavy cream and parsley. Recover and let simmer an additional 10 minutes on low. Serve* with crusty French bread or a baguette. 

*If you don't like it with the chunky veggies, then pour it back into your blender (a few cups at a time) and puree the soup before serving.

Saturday, October 4, 2014

Daryl's "Walker" Ear Cookies (The Walking Dead)

 Make these gruesome-looking "Walker" Ears just like
the ones Daryl Dixon wears on his necklace in
AMC's "The Walking Dead".
And the best part is that they're EDIBLE!!!
You're going to LOVE these super-soft sugar cookies
because they have cream cheese mixed right into the dough.


"Walker" Ear Cookies
*makes 4 dozen

Cookie Dough Ingredients:

8 ounces cream cheese, softened to room temperature
1 cup unsalted butter, softened to room temperature
1.5 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
3.5 cups all-purpose flour
food coloring (red, yellow, blue & green)
powdered sugar, for dusting
all-purpose flour, for dusting


Place cream cheese, butter & sugar into large bowl. Mix on high with electric mixer until creamy. Add in: salt, baking powder, egg & vanilla. Mix again. Now add in flour, 1 cup at a time, mixing well after each. You should now have a sticky dough. Dump out onto sheet of plastic wrap. Cover well and chill in fridge for at least 2 hours.

Remove from fridge and knead on a flat surface that has been sprinkled with a mixture of 50% flour and 50% powdered sugar. Split into two dough balls. Recover one with plastic and place back in fridge.

Take the second lump of dough and make a small bowl in the center. Drop in 2 drops of red food coloring and 1 drop of yellow. Knead well until the dough has turned flesh colored. Wrap this one back up and place in fridge. 

Take out the uncolored lump and make another small bowl in the center. This one is going to be greenish-gray. Drop 1 of each: red, yellow and green food coloring. Now drop 2-3 of the blue. Knead this until it has all been colored, you can add more food coloring droplets until it reaches the desired color. Now rewrap this one and take the flesh colored back out. (The reason we keep doing this is because the dough can become soft from the warmth of our hands.)

Tear a chunk from the flesh-colored dough (about 1/5 of it). Place it on a flat surface with more flour/powdered sugar and roll it out with a rolling pin until it is 1/4" thick. 

Take a spoon from your silverware set and hold it upside down so the rounded bowl side is facing up. Use the edge of the spoon to cut out an oval ear. The following steps for shaping the ear can't really be described. It's best to watch the above video to see exactly how this is done. The instructions are very simple, though.

Once the ears have been shaped, place them on a parchment paper-lined cookie sheet and bake them in an oven that has been preheated to 375 degrees F and bake them for 4-5 minutes. Let cool.

After the ears have cooled, use chocolate syrup and a thin paintbrush (new and clean) to brush into the creases and crevices of the ears. Also, dab in random places to make them look dirty and dingy.

Now, brush on the Edible Blood (recipe below) on the nicks and bitten areas of the ears to give them a bloodied look (or substitute the Edible Blood with strawberry preserves). 

Enjoy while watching your favorite episode of The Walking Dead!!

Edible Blood Ingredients:

chocolate syrup (from a bottle)
red food coloring


Squirt some chocolate syrup into a dish. Add 2-3 drops of red food coloring. Mix well. Add more food coloring if you like. 

Saturday, September 27, 2014

"Fish Fingers" & Custard (Doctor Who)

Here's a whole new take on 
The Doctor's Fish Fingers & Custard!
These "fish fingers" are actually
modified cake balls
shaped to look like fish sticks
and served in creamy custard.
This is sure to be a hit at your next
Doctor Who watch party.

Thanks for watching & subscribing!!!

"Fish Fingers" & Custard
*makes 5 dozen (2") cake sticks


1 white or yellow cake, baked and cooled
1 (16 ounce) tub store-bought frosting in vanilla or white chocolate
16 full-size sheets of graham crackers
32 ounces of vanilla almond bark or white chocolate chips
2 teaspoons vegetable shortening (or oil) or coconut oil


Bake cake and let cool (I usually do this the night before). Place cake into a large bowl and begin to break it up with a spoon or spatula. Do this until you have tiny crumbs.

Add in the tub of frosting. Mix until well incorporated. You should now have a tacky/sticky dough. Place the entire bowl of dough into your freezer for 10-15 minutes to let it firm up.

After it is firm enough so you can handle it, begin making a 1" ball. Now rock the ball back and forth in your hands to make a 2" snake (it's best to watch the above video to see how this is done). Place the snake onto a wax paper-lined cookie sheet and square the ends with your fingers and flatten the top until you have what resembles a fish stick. Do this for all the dough. You should get about 60 fish sticks. Place the cookie sheet into your freezer for about 15-20 minutes to let them firm up.

While the fish sticks are in the freezer begin preparing your "breading". Break your graham crackers into a food processor and process. Or, place them into a gallon-size baggie and smash them with a rolling pin or can of vegetables. Do this until you have a fine sandy texture. Pour the crumbs onto a plate.

Now it's time to melt the coating. Place your bricks of almond bark in either a: chocolate melter, microwave-safe bowl, or saucepan. Add in the vegetable shortening or coconut oil. Heat until melted.

Remove the fish sticks from freezer and begin dipping them (one at a time) into the melted coating with a fork. Shake off any excess and then place them into the graham cracker crumbs. Bury them and pat them. Give it a second to adhere. Now shake off any excess crumbs and place the fish finger on a wax paper-lined plate. Do this for all fish fingers. Let them set on the plate to harden.

*makes 4 servings


1 (3.4 ounce) box instant vanilla pudding (or Angel Delight for those in the UK)
2 cups cold whole or 2% milk


Mix both ingredients in a bowl with a whisk for 2 minutes. Pour into individual size serving cups (I like to use clear punch cups) and place them into the fridge to set for 5 minutes.

After they have set, place 2 "Fish Fingers" into each cup of custard. Enjoy while watching the Doctor Who episode: "The Eleventh Hour". :D