Lemonade Pie

Author: Cooped Up Chick  //  Category: Desserts, February 2015


The. Easiest. Recipe. Ever.

I would say fool proof….but I learned after giving this recipe to a friend…it CAN be messed up. Do NOT over mix!

People will not believe this is only 4 ingredients…but it is!





1 large-size store bought graham cracker pie crust
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container Cool Whip, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen


In a bowl combine chilled condensed milk and slightly thawed lemonade.



Fold in whipped cream JUST until mixed.

add cream

into crust


Spoon into crust. Freeze. Eat.




See. Simple.




love, peace and chicken grease,

-A Cooped Up Chick

little LITTLE brown chicken

Grinch Cookies

Author: Cooped Up Chick  //  Category: Desserts, January 2015


So I found this recipe for green minty cookies on Pinterest a year or 3 ago…time is irrelevant when you are Pinterest. Its almost like a time/space continuum.Β  Intrigued mostly by their odd color, I investigated what was in them (also because mint + chocolate is a marriage made in heaven) so I could give them a go. Problem is…the recipe called for ‘Andes’ mints. What the hell are those? A googling ensued and I thustly found out they can only be found in the US. I found this out because I checked every fricken grocery store in Saint John and surrounding areas with no reward to finish the quest.

The recipe was again brought to mind in December when I happened to stumble across Andes mints in the Great Canadian Dollar store. ARE YOU KIDDING me? I couldn’t remember WHY I wanted Andes mints but I knew I did and I suppose I looked a little crazy as I was hurriedly stuffing box upon box of these green gems into my basket while grunting in delight.

Ingredients/What you will need:

1 package of Andes Mints (stock up!), chopped

2 3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (at room temperature)
1 1/2 cup sugar
1 egg
1 tsp mint extract
15-20 drops green food coloring
Preheat oven 375 degrees.Β  Sift the dry ingredients (flour, baking soda, baking powder and salt) together and set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients. Add green food coloring and mix until even colored. Looks like playdough.



Fold in the chopped Andes mints.

It looks EXACTLY like Mint Chocolate Chip ice cream. SO neat!



Roll rounded teaspoonfuls of dough into balls, flatten into a patty shape with your hands, and place onto ungreased cookie sheets.

Bake for 8-10 minutes (10 minutes was perfect for my oven. The cookies were a bit crunchy on the outside and soft and chewy on the inside).Β  They are not going to look done. Not sure if this is due to the green coloring but do not overcook. If they start to brown you’ve left them in too long. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.






Try not to eat them all in one sitting. I will admit, I made a batch and liked them soooooo much…I made a second batch a week later. I think if you close your eyes, you would swear you were eating a Girl Guide thin mint cookie.


Thank you to Pinterest and craftyc0rn3r.blogspot.ca for the recipe!

Just following the advice of a great muppet…




love, peace and chicken grease,

-A Cooped Up Chick

little LITTLE brown chicken

Cream Cheese Brownies (aka. Make My A$$ Fat Brownies)

Author: Cooped Up Chick  //  Category: Desserts, January 2014


Don’t be turned off by the title. They will only increase the size of your gluteus maximus if you do what I did.

1. Eat the entire batch by yourself (over a course of a week)

2. Proceed to make a second batch once you realized the first was gone.

This dessert is both seriously easy and seriously dangerous. If you have restraint, unlike me, feel free to make some. They are delicious.

What you will need:


1 box of brownie mix (plus whatever is required to make them…oil…eggs…water. Just follow the box instructions)

4oz cream cheese, softened
1 egg
3 tablespoons icing sugar
1/4 teaspoon vanilla
Preheat oven to 350.
Make the brownie mix. Add half the mix to a greased 8×8, 9×9, whatever pan.
In a separate bowl mix together the cream cheese, egg and vanilla with an electric mixer. Slowly add the icing sugar.
Drop by spoonful the filling into the brownie mix.
Add remaining mix on top. Swirl together by cutting through with a knife.
Bake for 40-45 minutes or until a toothpick comes out clean when inserted into the center.
Make sure you cool completely before (attempting) to remove from the pan…about 90 minutes. Otherwise this will happen.
Didn’t stop me from enjoying the hell outta these brownies.
The cream cheese is nice and sweet so there is no need for frosting. No seriously. Trust me. I love these brownies they are better then sex. Well, at least better then most (bad) sex. And if I keep scarfing them like I do I won’t have to worry about bad sex, or any sex for that matter. πŸ˜‰
Love, peace and chicken grease,
-A Cooped Up Chick
little LITTLE brown chicken


Don’t let the title fool ya!

Author: Cooped Up Chick  //  Category: Desserts, March 2013

Hot Fudge Cream Cheese squares.

Yeah. I thought they’d be good too. What an expensive mistake THAT was.

I should have known as I was making them that they’d be as dry as a camels’ toes (or a popcorn fart, or a nuns gusset) Pardon me, those are pretty risque…dry as a bone, dry as toast…those are more suitable (but who ever said I was suitable??!) There was hardly ANY liquid added to it! No wonder I can barely choke them down. I type this as I sit here watching copious amounts of frozen Cool Whip melt and attempt to make this recipe edible.

I take full responsibility as this is 1 recipe I did not change at all. My brain is spinning trying to figure out how to save them. All suggestions are welcome. It’s so sad because they LOOK good and exactly like the original bloggers version. Too bad they are the consistency of chocolate chalk.


Anyway….here is the original link and recipe. If you figure out how to tweak it PLEASE message me and I’ll edit this post.



What you’ll need (ALONG WITH MORE LIQUID!):



  • 1 (18.25 oz) package chocolate cake mix.
  • 1 cup graham cracker crumbs
  • 1/2 cup peanut butter
  • 1 egg
  • 3 Tbsp light cream ( I used 4 1/2)
  • 1 (8 oz) block cream cheese, room temperature
  • 1Β  jar hot fudge sauce
  • 2 cups milk chocolate chips
  • 1 cup toffee bits

1. Preheat oven to 350Β°

2. Spray a 9×13 baking dish with cooking spray.

3. In a large bowl combine cake mix, graham cracker crumbs and peanut butter.



4. In a small bowl whisk the egg and the cream together and add to the cake mix mixture.




5. Stir until combined. Set aside 3/4 cup mixture for topping.



6. Press remaining mixture into the bottom of prepared baking dish.



7. With your mixer, beat together cream cheese and hot fudge sauce until smooth.




8. Spread over the top of the crust.



9. Now evenly sprinkle your milk chips, toffee bits and remaining crumb mixture on top.




10. Bake for 25-30 minutes.

11. Remove from oven and let cool on a wire rack for at least 30 minutes. Transfer to refrigerator until ready to serve, at least 3 hours.



Store in the fridge but allow to come to room temperature before eating. Hmmm. Maybe this was my error. I dove in to the pan straight out of the refrigerator. Perhaps my own update later after this puppy comes to temp and the whipped cream adds more moisture. (ps- no real puppies were used in baking this dessert) πŸ˜‰



Hope yours turns out better then mine did should you give this recipe a go. Again, the flavor is great…so very chocolatey…just needs moisture!! Excuse me while I go get the carton of milk to drink from directly. πŸ™‚


love, peace and chicken grease,

-A Cooped Up Chick


EDIT: Ok. So the room temp thing really does make a difference….as did the cool whip. Sitting here NOW enjoying an uber chocolatey breakfast. And a HUGE glass of milk. πŸ˜‰ Delicious.


Banana Fanna Fo Fanna (muffins)

Author: Cooped Up Chick  //  Category: Desserts, March 2013


What do you do when you have 4 wAAAAAAAAAAAAAAAAAy too brown bananas on your counter…and after you have already attempted to throw them in the freezer and you are attacked viciously by 18 OTHER brown bananas trying to make their escape?

You either throw them in the garbage (BLASPHEMY!) or you make something with them.

A few weeks ago this was my predicament. I usually go to my Go-To, Nanny J’s banana bread recipe. But it’s dense. Not dense like stupid but dense like THICK. I wanted something less bready.

I googled Banana muffin recipe and was bombarded with more choices then there are perverted men on Plenty-of-Fish (NOT that I troll dating sites….anymore.) Anyhoo….the point is, there were lots!

I picked the first option with the highest rating and set to baking. Well, needless to say they were a success. Well I ASSUME they were a success since my 17 yr old hoover (READ: son) ate them all within a couple of days. SO I made them again today (and this time took pictures of the end result!!)


What you will need:


1 1/2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 ripe bananas, mashed

3/4 cup sugar

1 egg

1/3 cup butter, melted


Preheat your oven to 350 degrees. Line your muffin tin with paper liners.

In one bowl sift flour, baking powder, baking soda and salt. (TRICK: put everything in a bowl and whisk…you won’t need to sift)

In a separate bowl mix mashed bananas, sugar, egg and melted butter.

Fold in the flour mixture to the banana mixture.

Spoon into liners.

Bake 25-30 minutes until muffins spring back to the touch and a toothpick in center comes out clean.


Fresh out of the oven


Cooling next to French Vanilla cupcakes



Totally loved these little muffins. Had the same flavor as the banana bread but so soft and light and fluffy.


A little dollop of margarine (shut up Jenn…I KNOW its plastic!) and right into my belly!



Hope you enjoy. Experiment a little…add chocolate chips or blueberries!

love, peace and chicken grease,

– A Cooped Up Chick

Cinnabon Cake (aka. Hips Beware)

Author: Cooped Up Chick  //  Category: Desserts, October 2012


I am going to apologize right off the bat. I did not take pictures along the way. For some odd reason I didn’t anticipate blogging this recipe however after it came out of the oven I realized that this cake is a work of art and I snapped a picture. I posted the pic on FaceBook and within minutes I had requests for the recipe. So here it is.

(original recipe found on www.sixsistersstuff.com)

Lots of basic ingredients. Very simple recipe.


What you will need:

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 Tbsps butter, melted
1 cup butter, softened
1 cup brown sugar
2 Tbsps flour
1 Tbsp cinnamon


2 cups icing sugar
5 Tbsps milk
1 tsp vanilla


In a stand mixer or in a bowl with an electric mixer, combine the 3 cups flour, salt, sugar, baking powder, milk, eggs and vanilla. Slowly pour in the 4 Tbsps of melted butter. Pour the batter into a greased 9×13 baking pan.

In a separate bowl combine 1 cup softened butter, brown sugar, 2 Tbsps of flour and cinnamon. I found by microwaving this for 25 seconds it made it easier to mix and drop by spoonfuls into batter in the pan. Take a knife and swirl around the spoonfuls of sugar mix into the batter. DO not combine fully. You want to make faux cinna bun swirl patterns.

Bake at 350 for 30-45 minutes or until a toothpick comes out clean from center of cake. I had to bake this for 45 minutes otherwise it would have been soupy-goopy. Moist is good, liquid is not. Edit: Keep in mind, you know your oven better then I do. Hence the reason for the broad range for cooking time. My oven does not run hot, if yours does….start checking your cake around the 25 minute mark. If it’s done, take it out. My Auntie Beth made this and hers was over done. Although a big glop of whipped cream helps dry cakes! πŸ˜‰



For the glaze whisk together icing sugar, milk and vanilla. Drizzle over cake.

Serve warm from the oven or at room temperature.

AWESOME with a dollop of whipped cream.





This cake is amazing but super duper sweet. I was able to eat 1/2 my piece but don’t you worry….I waited 12.34 minutes and ate the rest with a HUGE glass of milk. Perfect.

I hope you enjoy!

love, piece and chicken grease,

-A Cooped Up Chick