Rolo Monkey Bread

“If you can lean, you can clean”

Back when I was a college freshman, working retail, I had a boss who would say that. If he caught anyone leaning against a wall or the column next to the register zoning out he would say that so that they got back to work. And if he caught you, he usually made you clean.

I feel that is my life now.

But I am catching myself and I then mentally freak the fuck out and then try to do 10 things to make up for that ‘clacking off’. I never feel like I can just sit and relax. Even if I am on FB, it’s generally to do something related to the blog account, some side hustle stuff, or the account for the dogs I am trying to figure out how I am going to build.

Or if I am on instagram, I am scrolling through and engaging with people that are niche related and I am

The trifecta of getting ‘ish done is when I am pumping, while sitting at the computer so I can write a blog post and search using a specific platform, earning me extra spending money. Extra points if I am listening to a pod cast and I remembered to plug my phone into the fast charger at the desk.

Life just never feels like it ever slows down.

And, in someways, we aren’t doing that much either. Autumn goes to gymnastics 1x a week and that’s it, but the general life maintenance makes things chaotic. From prepping clothes and bottles for the next day, laundry, walking dogs, cooking dinner and dishes, the week night quickly speeds by and before we know it, it’s time for bed and another day of madness until the weekend comes when we try to tackle bigger projects, hang with friends and family, and maybe even get in a nap.

It just feels that I need a month of no distractions and crap to get really caught up on life, with the things I need to do and just want to do.

But that’s why I am always looking for short cuts for things.

I certainly like to make monkey bread or pies or pizza by scratch, but there are times when it’s just easier to grab some biscuits or a pre-made crust or order take out.

And when you add some chocolate candy to the dough… dessert perfection!!!

I love that the Rolo candy, hidden inside the dough ball, gets all melty and gooey. The cinnamon glaze that envelopes each dough ball is perfect with that sweet caramel and chocolate filling too.

Serve this with some ice cream and you are in for a great dessert treat.

Some people might just think that monkey bread is for breakfast,but I think that you will convince them pretty quickly that it’s great for dessert as well when you serve up this sticky sweet caramel and chocolate treat!!

Rolo Monkey Bread

Makes 8 servings


  • 2 rolls of biscuit dough, 16.3 ounces each (8 biscuits per roll)
  • 32 Rolos
  • 2/3 Cup brown sugar
  • 2/3 Cup sugar
  • 2 teaspoons cinnamon
  • 1/2 Cup butter, melted


  1. Preheat oven to 350F degrees. Spray a bundt pan with non-stick cooking spray.
  2. Cut each biscuit into 2 equal pieces.Stretch each biscuit out
  3. Combine the sugars and cinnamon in a bowl.
  4. Dip each dough ball into the melted butter, then into the sugar mixture.
  5. Place each coated dough ball into the bundt pan. Pour any remaining butter over the dough balls.
  6. Bake for 35-40 minutes, until golden brown and the top pieces are firm.
  7. Let cool for 5 minute before inverting on a serving plate.



PayDay Pie


Hey today is my payday!

Woohoo! Time to pay some bills! Ugh.


Well, it’s your payday as well. I created a PayDay Pie just for you.

Price really likes PayDay bars. I do not. There is no chocolate. So I insist they are a waste of a candy bar. He can eat all the PayDay bars he wants out of Autumn’s Halloween bag when she is still of the age that we get first pass at the goodies. I’ll take the Snickers Thank.You.Very.Much.

So here is a simple pie that you can whip up while trying to pack for a long weekend. Take cans out of the slow cooker – pack bathing suits & sunblock & a hat Autumn will refuse to wear – process the cookies to make the crust – did I pack socks already? – pulse the melted butter into the crumbs – ah, yes, I did pack socks -create the crust and put it into the fridge- wipe down the counters and load the dishwasher – whip together the caramel and cream cheese – pack up the dogs stuff – fill the pie.



While the caramel is super easy to make just be aware you can still burn it. Well, at least over cook it. Just be aware of how your slow cooker runs and you should be set. If your slow cooker is on the low side then cook the caramel for 8-10 hrs. Or if it runs hotter, like mine, then stick closer to the 6-8 hrs.


The cream cheese helps cut some of the sweetness from the caramel, and makes it extra dreamy & creamy. If you want add some vanilla extract. I just believe it can never hurt.

Just like it can never hurt to have a big glass of wine while sitting under a tree. I’ll totally be doing that this weekend while we visit Price’s mom in Maine. And of course trying to keep a hat on Autumn’s head since she hates them. HATES.


But you won’t hate this pie. Nope, not one bit.


PayDay Pie

Makes a 9″ pie


  • 2 14.5 ounce cans of condensed milk
  • 8 oz Nutterbutter cookies ( 1/2 a package)
  • 4 Tablespoons of butter
  • 8 oz cream cheese
  • salted peanuts


  1. Place 2 cans of condensed milk into a slow cooker. Fill the slow-cooker with water to completely cover the cans and have plenty of water above the cans. Turn on high, cover, and cook for 6-8 hours.
  2. Remove the cans from the water and let cool until you can handle the cans.
  3. While the cans are cooling, place the cookies in the bowl of a food processor. Process the cookies until they are crumbs. Add the melted butter and quickly pulse until the butter is evenly incorporated.
  4. Pour the cookie crumbs into the bottom of a pie plate. Gently press into the bottom and up the sides to form the crust. Chill for at least 30 minutes.
  5. Open the cans and pour the caramel into a bowl, add the cream cheese. Beat until completely blended.
  6. Pour the filling into the prepared pie crust. Sprinkle the peanuts on top of the filling. Chill for at least 2 hours to set up.

Process for creating the pie filling was adapted from Beantown Baker

Caramel Pie

Caramel Pie

I had really planned on sharing a pie post last week. So bummed I missed sharing a great pie but I’ll be sharing it next week instead so not is all lost!

It’s just that the week got away from me. Such a busy week for work and stuff going on with Autumn. Price took Autumn to the Dr on Wednesday for her 4th month check up so it gave me the chance to stay really late to catch up on hours at work. Which, of course, put things behind for me for blogging.

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Then I worked from home on Friday since she then had 2 appointments at Boston Children’s Hospital. But those came with good news as they cleared her from having to use her hip brace! Horray!!

Anyway, she’s still our little bean. When Price took her to the Dr’s they said she’s 50 percentile for length and head circumference but 5 percentile for weight. She weighs a whopping 11lbs 2oz. I think I’ve eatten bigger burritos than her (I kid!). So the 0-3 month (8-12 lb) stuff still fits just fine and she’s 4 1/2 months.

I think she needs a slice of pie to help her gain some weight! ha!

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Anyway, this Caramel Pie is LEGIT.

Tomorrow is National Caramel Day so I had to make a caramel pie. Obviously. And let me tell you that this pie is awesome. Really sweet but really awesome. If you are the kind of person that doesn’t like sweets then just cut a smaller slice since you might find this too sweet but you should not pass it up.

Plus, it’s super easy. It takes time to prepare but it’s so easy.

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The caramel is made by putting cans of sweetened condensed milk into a pot of water and simmering it for 3 hours. Yes, that takes a l-o-n-g time but that’s it. You just have to make sure that water is always covering the cans, but that’s it.  Then the rest is just about baking a pie crust and thawing up some prepared whipped topping prior to assembling it all together. Sure, you can make your own pie crust and whipped cream but I’m all about ease at this point. You do what works for you.

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In fact, I prepared the caramel filling the night before I assembled the pie because that is what fit into my buys schedule. The filling was chilled and therefore denser than if it was still a bit warm so I just ended up scooping it out of the cans and putting it in the still warm pie shell. That helped soften it up to be able to smooth things out.

Whip up this pie and you’ll be in love with every bite!

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Caramel Pie

Makes 1 9″ deep dish pie


  • 2 (14-ounce) cans sweetened condensed milk
  • 1 (9-inch) prepared pie shell (I used a Marie Calendar’s Pie shell)
  • 1 (8-ounce) container frozen whipped topping
  • Garnish- chocolate chunks/mini chips


1. Place the unopened cans of condensed milk in a large pot. Add enough water to completely cover cans. Bring to a boil over high heat, then reduce to a simmer. Simmer for 3 hours, adding water as necessary to keep cans covered. Carefully remove from water and then set aside to cool enough to handle.

2. Meanwhile, bake your pie shell according to directions; set aside to cool. As well, thaw the whipped cream topping just prior to assembly.

3. To assemle, open the cans and pour the caramel into the pie crust. Even out the top of the caramel prior to spreading whipped topping over the filling. Top with the chocolate and then chill for 1 hour or overnight.

Sourced from Culinary Covers

Frozen Samoa Cookie Pie

Frozen Samoa Cookie Pie

It is finally going to be nice out tomorrow so we are going to test drive some cars!

I feel like I’m betraying our other car. Ahh poor Frank the Tank.

Frozen Samoa Cookie Pie-1

But Frank is just too small now. Not in the ‘we have a new baby and have tons of stuff small’ but ‘we have a new baby and no one can sit in the passenger seat now because of the car seat’ small. Yep, that’s what happens when your Scion Xa is the size of a matchbox car. It means with the car seat in the back you can’t sit in front. Well, you can but then your knees are touching the dashboard and that’s not the safest thing.

Now we are getting a new car so that it doesn’t mean that one of us is playing chauffeur.

Thankfully, Frank has been paid off for years so he is sticking around and will be the car we use when we are just running errands. I can’t ditch Frank yet! He only has 115K miles under the belt and he has plenty more in him!

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Tomorrow we are looking at a Mazda CX5 and then next weekend we are going to check out a Toyota Rav4. Price has done endless research on endless models of cars and they are our top 2 cars.

Truthfully, I’m a bit nervous to test drive cars because I’m so used to how mine handles and this time we are going to get an automatic (for various reasons). Aside from rentals, I’ve only ever driven standard cars and when I drive automatics I tend to drive with 2 feet. I’m sure the sales guy is gonna love it…

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Anyway, today is Pie Day here on the blog and Pi Day! #doublepieday

So I made this doozy of a pie for the occasion. This Frozen Samoa Cookie Pie is what happens when you stuff some Samoa Cookie pieces in and on a Cool – Whip based pie. And don’t forget the added coconut, caramel, and chocolate that is in and on the pie too!

This takes almost no time to whip up but the killer part is waiting for it to set up and freeze again. But the wait it worth it.

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Frozen Samoa Cookie Pie

Makes 9″ pie


  • 1 Nilla Wafer Pre-made Pie Crust
  • 8 oz of cream cheese, at room temperature
  • 1/3 Cup sugar
  • 2 Tablespoons low-fat milk
  • 1 container (8oz) Cool Whip, at room temperature
  • 12 Samoa Cookies, cut into dime sized pieces, divided
  • 1 cup shredded coconut, divided
  • chocolate syrup (about 1/2 cup)
  • caramel sundae syrup (about 1/2 cup)


  1. Whip the cream cheese in a mixing bowl for a few minutes until light and fluffy. Add the sugar and milk and mix until fully incorporated it into cream cheese.
  2. Gently fold in the Cool Whip until it’s well blended together
  3. Put half of the filling mixture into the pie crust. Then put half of the coconut on the filling. Drizzle a lot of the caramel and chocolate sauces on the filling. Lastly, add in half of the cookie pieces.
  4. Pour the rest of the filling mixture on top of the fillings later. Spread evenly with a spatula.
  5. Sprinkle the remaining coconut and cookies on the top of the pie. Gently press into the top of the pie. Then generously drizzle with the caramel and chocolate sauces.
  6. Put the pie into the freezer to set up. I suggest at least 4 hours, but overnight is preferred.
  7. When ready to serve, remove from freezer and cut into all the pieces (8-12). (Cutting the pieces at once when frozen makes it easier to do.) Remove slices from pie plate and let thaw slightly on serving plate.
  8. Serve slices with more caramel and chocolate sauce. And a bit of whipped cream doesn’t hurt.

Inspired by Beyond Frosting

Thirsty Thursday: Caramel Apple Pie a la Mode Shot

Caramel Apple Pie a la Mode Shot

I have a love hate relationship with 3 day weekends & 4 day weeks. It’s great to have the extra day for the weekend but what it really means is that I still have 5 days of work to do in 4 days. See my issue here?

Well ,I’m living that love/hate situation right now.

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Which is why I really wish that I could have a massive glass of wine or this shot. As I was thinking of what shot to make for this week’s shot theme for Thirsty Thursday, I really focused on 1) what I would love to have now 2) the season 3) what I actually had at home since buying booze you can’t drink is DEPRESSING.

So this Caramel Apple Pie a la Mode Shot would be perfect for the fall. Or if you’re having a crazy week.

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Caramel Apple Pie a la Mode Shot

Makes 1


  • 1 1/2 ounces apple juice or cider
  • 1 ounce caramel vodka
  • 1 ounce whipped cream vodka


  1. Combine all of the liquids into a double shot glass (3 oz). Enjoy!