Better Than (No) Sex (Cup)Cakes

Per the advice of my roommates, I’ve amended the recipe name. This lascivious chocolate dessert may quell the fervor, but it’s certainly no substitute. That being said, I still recommend the challenge!

Better Than (No) Sex (Cup)Cakes

  • 1 package devil’s food cake mix, prepared according to package directions (for me, this included 3 eggs, 1/2 cup oil, 1 1/4 cups water)
  • 1/2 (14 ounce) can sweetened condensed milk
  • 6 ounces caramel ice cream topping
  • 3 (1.4 ounce) bars chocolate covered toffee, chopped
  • 1 (8 ounce) container frozen whipped topping, thawed
  1. Bake cupcakes according to package directions. Make slits across the top of the cupcakes, making sure not to go through to the bottom.
  2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Spoon the warm topping mixture over the top of the warm cupcakes, letting it sink into the slits. Sprinkle with the crushed candy liberally while still warm.
  3. Let the cupcakes cool completely, then top with whipped topping. Decorate the top of the cake with some more candy chunks and swirls of caramel.

Rhubarb, pear, & cranberry compote parfait

As the only meal where the entrée very well may have a higher sugar content than even the most indulgent desserts, breakfast is easily my favorite meal.  This deceptively healthy treat passes as breakfast, dessert or an afternoon snack and is one of best efforts to thwart my monstrous sweet tooth. An added bonus, rhubarb is in season for a bit longer and can still be seen at very reasonable prices. Though I doubt I’ve ever seen more than the stalk of the plant available at the grocery store, be aware that the leaves are toxic.

Compote:
1 bunch rhubarb, trimmed, washed, cut into 1 inch lengths
4 ripe pears, peeled, cored, halved, each half cut into large chunks
whole berry cranberry sauce, half a can
1 cinnamon stick
1/2 cup water

Parfait:
compote
1 cup greek yogurt
blueberries, fresh or frozen
chopped walnuts

  1. Place the water and cranberry sauce in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sauce melts.
  2. Add the rhubarb, pears and cinnamon stick. Bring to a simmer and cook, covered, for 5 minutes. Uncover and cook for a further 5 minutes or until fruit is tender and liquid thickens slightly. Remove from heat and set aside for 15 minutes to cool.
  3. Layer yogurt, compote, blueberries, and walnuts in a serving dish.