Buckeye Brownies


Buckeyes are sooooo good. Brownies are soooo good. Put them together? YES!

For those of you who don’t know, Buckyes are peanut butter balls coated in chocolate. So rich and very addicting!

So my daughter’s last day of school was yesterday. She wanted to make her teacher a gift. We brainstormed, then she remembered her teacher’s favorite chocolate candy…Reese’s Peanut Butter Cups! Well, this will be easy! She’s a peanut butter and chocolate fan!


1 cup Semi-Sweet Chocolate Chips
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup water
2 cups sugar
1/2 teaspoon baking soda
2/3 cup butter or margarine
3/4 cup Unsweetened cocoa
Peanut Butter Cream:
½ cup Unsalted Butter, softened
1 cup Creamy Peanut Butter *Not the oil separated natural kind
2½ cups Powdered Sugar
1 teaspoon Vanilla Extract
1-2 Tablespoons Milk or Heavy Whipping Cream
1 pinch of Salt
1 cup Semi-Sweet Chocolate Chopped or Chips
¼ cup Creamy Peanut Butter *Not the oil separated natural kind

– Heat oven to 350°F. Grease 13x9x2-inch baking pan.

– Stir together cocoa and baking soda in large bowl; stir in 1/3 cup melted butter. Add boiling water, stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted butter, stir until smooth. Add flour, vanilla and salt; blend completely. Stir in 1 cup chocolate chips. Pour into prepared pan.

– Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

Prepare Peanut Butter Creme:

– Beat butter and peanut butter on medium speed for 2 minutes. Add the powdered sugar, ½ cup at a time to hopefully avoid powdered sugar everywhere! Next add your vanilla, 1 Tbsp milk and salt. Continue to beat on medium for another 1 to 2 minutes If the cream is too thick, add a little milk. If it’s too thin, just add some more powdered sugar. Spread the buttercream over the cooled brownies.

Prepare Glaze:

– Melt the 1 cup chocolate chips & ¼ cup peanut butter together in a saucepan on medium-low heat. Stir constantly until smooth. Let this chocolate/peanut butter mixture cool for a few minutes then pour the glaze over then buttercream. Taking a spatula, smooth the glaze evenly over top.

– Chill the brownies one hour before serving. ENJOY!

Mini Carrot Cakes with Cream Cheese Frosting

Mini Carrot Cakes

After many requests on Instagram (@cleanNdirtytreats) for this recipe, I am adding to the BLOG!

I have 2 versions of this Carrot Cake Recipe!! This one is the original version, and the heathified version is HERE.

This is a very yummy carrot cake recipe that can be made into cupcakes, 13×9 cake, or a 2 layer cake. I made this batch in a 13×9 pan and used a tall circular cookie cutter to cut out the mini cakes 🙂

There are soooo many different carrot cake recipes out there, but I just love how this one tastes. The pineapple truly makes it! It adds the perfect amount of sweetness and moistness to the cake. Not to mention the texture as well!

Mini Carrot Cakes with Cream Cheese Frosting


4 eggs

1 cup canola oil

1 cup light brown sugar

1 cup sugar

3 tsp vanilla

2 cups all-purpose flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp cloves, optional

12 oz crushed pineapple, squeeze out

2 1/2 cups grated carrots, squeezed out

1/4 cup chopped pecans, optional


Frosting Ingredients (makes a lot):

2- 8oz cream cheese, softened

1/2 cup unsalted butter, softened

5 1/2 cups powdered sugar

2 tsp vanilla


In a large bowl, beat eggs, oil, sugars, and 3 tsp of vanilla.

Mix in flour, baking soda, baking powder, salt, cinnamon, and cloves.

Add pineapple. Stir in carrots and pecans if using.

Pour into prepared pan.

Bake at 350F for 25 minutes. Check to see if the center wobbles or use the toothpick test. If ready, remove from oven and let cool in the pan. Place covered in the refrigerator for further cooling, approximately 30 minutes to an hour. This will help with the frosting and cutting.

If making mini cakes, cut out each mini cake.


Beat butter and cream cheese until smooth. Add vanilla. Slowly beat in sugar. and beat until smooth.

Frost your cakes and add additional nuts for your topping!

Hope you all enjoy as much as my family does!

Donut Tiramisu

Donut TiramisuDONUTS. TIRAMISU. DONUT TIRAMISU! So heavenly! Best new twist on a regular Tiramisu recipe! Now, I wouldn’t be “Clean ‘N Dirty Treats” if I didn’t post a dirty treat once in a while! Am I right? Dirty treats are diviiiine, but are meant to be shared and eaten in moderation✌️

I can’t take credit for this Donut Tiramisu recipe, as I found it online. I have made many tiramisu recipes over the years, and I’m quite picky. It needs just the right amount of coffee and just the right amount of coffee liqueur. I’m not a big fan of zabaglione (the use of Marsala wine, yolks, & sugar to create like a custard) in the tiramisu, but made just right it is mind blowing. But I ain’t got time for that! Just bring on the cream and coffee and kahlua, and let’s get this party started!!

The cake donuts are a freakin genius idea in place of lady fingers. They absorb more, don’t fall apart so easily after dunking in the coffee, and THEY ARE FLIPPING DONUTS FOR CRYING OUT LOUD!! I almost want to call this Breakfast Tiramisu because it’s coffee, donuts, and cream… literally!

You will love this new twist on the normal tiramisu! Make it the day before and keep in the refrigerator so it can set up overnight.

Donut tiramisu no caption Donut Tiramisu🍩

2- 8oz Mascarpone cheese
3/4 cup + 1 tbsp powdered sugar
3 tbsp coffee liqueur
1/2 tsp vanilla
1 cup heavy cream
1.5 cups strong coffee or espresso (I used Starbucks Italian Roast dark coffee and brewed it strong)
12 cake donuts, cut in half horizontally
Cocoa powder for dusting
Beat the mascarpone, 1/2 cup powdered sugar, coffee liqueur, and vanilla in a large bowl on medium speed until creamy, about 1 minute (do not overmix).
Place the heavy cream in a separate bowl. Beat on high. Slowly add 1/4 cup powdered sugar & beat on high speed until stiff peaks form.
Fold the whipped cream into the mascarpone mixture in 3 additions; set aside.
Combine the espresso/coffee and the remaining 1 tablespoon powdered sugar in a shallow bowl. One at a time, dip 12 donuts halves in the espresso mixture and arrange in a single layer in a 9-by-13-inch baking dish, breaking the donuts as necessary to cover the bottom of the dish.
Donuts for Tiramisu
Spread 1/3 of the mascarpone mixture over the donuts.
Dip the remaining 12 donut halves in the espresso/coffee mixture and arrange on top.
Spread the remaining mascarpone mixture on top.
Cover with satan wrap and refrigerate at least 4 hours or overnight. Cut into pieces and dust with cocoa powder.

Extreme Chocolate Peanut Butter Cake

extreme chocolate peanut butter cake


Oh my, this just happened today!! I had the whole family over today to celebrate my husband’s 40th birthday. A complete “Over the Hill” theme, which included an appetizer of dentures…apple slices and mini marshmallows. Peanut butter held it together like glue. They were absolutely cute and everyone loved them. I’ll be sure to include them in another post.

But onto this amazing-ness of a cake!! My husband has the luck of having me make him an exciting cake for his birthday every year. This year, I was sure to make one of his most favorite combos–CHOCOLATE AND PEANUT BUTTER! I mean, who isn’t crazy about this combo?! Reese’s peanut butter cups are one of the yummiest candy bars EVER 🙂 The chocolate and peanut butter literally go together like a PB & J sandwich. Seriously.

So try this cake out, and let me know what you think! My family were crazy over it! I also made a Chocolate Protein Cupcakes with Vanilla Icing so that my diabetic father-in-law could have a dessert as well. I’ll be posting that recipe this week…so stay tuned!!

One more thing: The coffee in this recipe does NOT make the cake taste like coffee in any way. It merely boosts the flavor of the chocolate.

extreme chocolate peanut butter cake slice

Extreme Chocolate Peanut Butter Cake

Chocolate Fudge Cake:
2 cups sugar
2 cups all purpose flour
1/2 cup unsweetened cocoa, sifted
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 large eggs, room temperature
1 cup sour cream, room temperature
1/2 cup canola oil
1 tbsp vanilla
1 cup hot brewed coffee

Peanut Butter Cream Frosting:
1 3/4 cups creamy peanut butter (don’t use the natural kind without oils–use “no stir” kind)
1 stick unsalted butter, room temperature
2 cups powdered sugar
1 tsp vanilla
3/4 cup heavy cream

Chocolate Ganache:
1 cup dark chocolate chips
2/3 cup heavy whipping cream
1 tbsp light corn syrup

1. Prepare by preheating the oven to 350F, grease three 8-in round cake pans and line with parchment paper.

2. In a large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add in eggs, sour cream, oil and vanilla. Slowly stir in coffee.

3. Pour batter into pans. Bake for 18-20 min or until it passes the toothpick test. Remove from the oven and let cool.

4. In a mixer, beat together butter and peanut butter until well mixed. Slowly add in sugar and mix. The. Add vanilla and cream, and beat until light and fluffy.

5. Once the cakes are fully cooled, begin the assembly. Place one cake on your container bottom or a serving platter. Frost with about 1/2 cup of peanut butter frosting. Add another cake on top, then frost with another 1/2 cup of frosting. Add the final layer of cake, and frost the top and sides. Don’t worry about getting the top perfect because the ganache will cover it!

6. Place the cake in the refrigerator to set up for approximately 5-10 minutes.

7. Begin making the ganache by adding the cream and syrup to a small sauce pan. Place on medium high until it starts to boil. Remove from heat and add the chocolate. Whisk until smooth. Quickly pour on top of cake and let it drip down on the sides. Use a spatula to push the ganache to the sides if needed. Return the entire cake to the refrigerator for the ganache to set up (about 10 minutes).

8. Finish decorating by piping remaining peanut butter frosting on top and include Mini Peanut Butter Cups! Yum! Store cake in the refrigerator.

Sorry, no macros to count here. They don’t exist! LOL! Enjoy it as your cheat meal!

Fudgy Oreo Brownies

oreo brownies


Today was National Day of Service for my daughter’s American Heritage Girls troop, and my daughter has a love for baking like I do. So for her project, she wanted to bake treats for our neighbors. With so many baked goods to choose from, my mini chocoholic insisted we make brownies! To jazz up a basic fudge brownie recipe, we added in the yummiest cookies around….Oreos!

They turned out absolutely amazing! The neighbors are going to love them 🙂

Oreo Brownies

3/4 c canola oil
1.5 c sugar
1.5 tsp vanilla
3 eggs
3/4 c flour
1/3 c + 2.5 tbsp unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
9 Oreo Cookies

Preheat the oven to 350F. Line a 8×8 baking dish with parchment or use cooking spray.

Mix the oil, eggs, & vanilla together. Beat in eggs. Then add the dry ingredients.

Pour half into the baking pan. Line the batter with Oreos. Pour the remaining batter on top.

Bake for 25-30 minutes or until done. I like mine slightly on the “undone” side, so mine baked for 26 minutes.

Remove and let cool. Makes 12 brownies.

Macros per brownie: 301 calories, 17g fat, 37g carbs, 1g fiber, 27g sugar, 3G protein.

Homemade Marshmallows (and Fluff!)




This easy recipe is awesome! Before refrigerating the marshmallows, it’s actually fluff! So you can sort it in a jar or sealed container to have homemade marshmallow fluff on hand, or make it his way (refrigerate) and cut into marshmallows! So versatile and so yum!

Marshmallow Fluff (before adding powdered sugar on top)

Marshmallow Fluff (before adding powdered sugar on top)


Makes about 96 1-inch cubed marshmallows

About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.

marshmallow mixing

In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Sifting powdered sugar on top of marshmallows

Sifting powdered sugar on top of marshmallows

Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.

“Hamburger” Cupcake

It’s a brownie and cupcake put together to create a “Hamburger”! Another fun cupcake my daughter made that I want to share with u all!!

Best of both worlds…Burgers & Cupcakes 🙂

➡️Here’s how to create them:

1. Make a batch of brownies and cupcakes w/ yellow cake mix (or from scratch).
2. Take a cupcake and cut in half.
3. Cut the brownies using a round cookie cutter, or just cut because u will need to press them into a hamburger patty.
4. Assemble like a burger.
5. Mix vanilla frosting with a little food coloring to create the condiments (red=ketchup, Yellow=mustard, green=lettuce).
You can also top it with yellow sprinkles to get the sesame seed affect on the “bun”.

Tada!!! Hamburger cupcakes!! Kids (& adults) will have fun making them! Enjoy!!