Yay For Espresso-Spiked Puppy Chow! - Bellingham Babbles Blog at Allrecipes.com - 241669

Bellingham Babbles

Yay for Espresso-Spiked Puppy Chow! 
Jun. 29, 2011 1:30 pm 
Updated: Jul. 2, 2011 9:18 am
I stumbled upon a great grownup version of Puppy Chow. I made the base and left out the peanut butter (1/2 cube of butter, 12 oz. chocolate chips, and a bag of mini marshmallows). After everything was melted, I stirred it into a bowl filled with a Costco-size package of Quaker Oat Squares (you get two packages per box). Once everything was well mixed, in a smaller bowl I mixed about two cups of powdered sugar along with A LOT (try half the 2 ounce jar) of Medaglia D'Oro instant espresso powder. That concoction I sprinkled over the chow and continued to stir. Eventually everything quit sticking. I believe I added more powdered sugar in the end. The trick is to taste the sugar/espresso blend before adding it to the chow and sample pieces as you stir. To half the recipe I put about two teaspoons of cinnamon. Very tasty!

Anyway, I have a gallon of buzzy chow. If you are caffeine-driven, you might not want to snack on it in the evening. 
Jun. 29, 2011 2:26 pm
That sounds delicious!
Jun. 29, 2011 2:57 pm
This sounds awesome! I never thought to use the Quaker Oat Squares for puppy chow snacks before, but I'll definitely do that next time I make them. I much prefer the flavor of those to Chex. I'll have to see if I can find that espresso powder so I can try your version. Thanks for sharing!
Jul. 2, 2011 9:18 am
cool idea
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About Me
I'm a live-and-learn cook, and age has it's privileges. By getting to this stage in life I have amassed a load of great recipes, put together a binder of favorites, and feel brave enough to try just about anything. My husband and kids can attest to their role as dining room lab rats.
My favorite things to cook
I love Bon Appetite and strive to make several recipes from each issue. However, I also enjoy inventing meals based on whatever is in the fridge.
My favorite family cooking traditions
I can thank my mother-in-law for passing down amazing family recipes. Her shrimp salad, potato casserole, and homemade rolls are an institution at any Scott family gathering. I learned more about basic cooking from her than my own mom. Thirty years later, she is proud of the cook I have become. I make the Scott name proud.
My cooking triumphs
I don't consider specific meals triumphant. I figure that if I've read through the recipe enough times, it should be successful. I suppose a triumph might be trying to pull off too many epicurean tricks at once...but who wants to be too pooped to savor the victory?
My cooking tragedies
Most likely my early marriage years; trying to cook like my MIL, trying to pull off too many kitchen tricks, and subsequently proving my lack of kitchen skills to any victim who was invited to dine. Poor husband. Lesson learned! Start slowly, make notes right in the recipe book, and don't attempt to one-up the MIL!
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