Cinnamon Puppy Chow

Last weekend, my sisters and mom came to visit me in Cincinnati. It was time once again for our annual girls weekend. The weekend was filled with some fun touristy activities, movies on the couch, and just lots of catching up. It also included some great food.

Cinnamon Puppy Chow

Since I was hosting, I got to go all out and show off my grilling skills (Hubby disappeared for the weekend to give us the full girls weekend experience). I also whipped up some ice cream, some sorbet, and some snacks. My family is a big snacking family and Puppy Chow is one of our all time favorites.

Cinnamon Puppy Chow

In fact, one of the first holidays I spent with Hubby, I whipped up a batch of Puppy Chow for his family. They had never heard of it, but devoured it just the same. This Cinnamon Puppy Chow is absolutely addictive. As a clan, we demolished the first batch on Thursday night. So we whipped up another batch on Saturday night for the second round of chick flicks.

Cinnamon Puppy Chow

Whether it’s for girls weekend, hanging with the kids, or just for yourself, you want to make this Cinnamon Puppy Chow.

One Year Ago: Roasted Cherry Brownie Cheesecake
Three Years Ago: Blueberry Almond Cake with Lemon Drizzle
Four Years Ago: Chocolate Peanut Butter Cupcakes
Five Years Ago: Rum Punch Cupcakes

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Cinnamon Puppy Chow

If you like Puppy Chow, you're going to love this cinnamon version. It's down-right addictive!

Yield: 4 cups

Ingredients:

4 cups Chex cereal
2/3 cup cinnamon chips
4 Tbsp butter
1/4 cup powdered sugar
2 Tbsp sugar
3/4 tsp cinnamon

Directions:

Pour the Chex cereal into a medium bowl.

Melt the cinnamon chips and butter in a microwave save bowl. Microwave for 30 seconds and stir. Heat for another 15 seconds and stir until completely smooth.

Pour cinnamon chip mixture over Chex cereal. Stir to coat cereal completely. I found that using my hands to gently toss with cereal was the best way to completely coat the cereal.

Mix the powdered sugar, sugar, and cinnamon in a gallon sized Ziplock bag. Add cinnamon coated Chex and toss.

Recipe from Fabtastic Eats

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16 Responses to “Blackberry Lime Curd”

  1. #
    1
    Mal @ The Chic Geek — March 18, 2013 at 10:01 am

    How yummy, and the color is so beautiful!

    • beantownbaker — March 18th, 2013 @ 10:59 am

      Yes, I absolutely love the color of this curd!

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    2
    Megan — March 18, 2013 at 10:41 am

    I love fruit curds. This combination sounds wonderful. I’ve been wanting to make passionfruit curd for a long time. Hopefully I will get to that soon.

    • beantownbaker — March 18th, 2013 @ 11:00 am

      The passionfruit curd is definitely my favorite of all time. It’s just such a unique flavor.

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    3
    Ashley Bee (Quarter Life Crisis Cuisine) — March 18, 2013 at 2:16 pm

    I love lemon curd on a good fruit quickbread. I once made lemon loaf with lemon curd and it was to DIE for. How long to curds typically keep in the fridge?

    • beantownbaker — March 18th, 2013 @ 3:21 pm

      Oohhh… double lemon – sounds delicious. They never stay around very long when I make them, but I think they’d be fine in the fridge for a week or two.

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    4
    Shannon — March 19, 2013 at 10:13 am

    this sounds delicious! I’ve got some key lime curd in my fridge, not sure what I’ll do with the last bit of it…

    • beantownbaker — March 19th, 2013 @ 12:48 pm

      Key lime curd – YUM! Did you juice them yourself? They’re so tiny.

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    5
    Sues — March 19, 2013 at 11:21 am

    I love the idea of a blackberry lime curd… two of my favorite flavors married into curd! I love meyer lemon curd, too 🙂

    • beantownbaker — March 19th, 2013 @ 12:47 pm

      I still haven’t been able to find meyer lemons at my store. Of course, I haven’t looked too hard either…

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    6
    Michelle — March 21, 2013 at 7:51 am

    This looks delicious! And I love anything that gives me a use for egg yolks, since I use whites so often.

    • beantownbaker — March 25th, 2013 @ 1:18 pm

      I’m the same way. I hoard recipes that take divided eggs. Now that I started making ice cream, I need more that use whites…

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    7
    Jenny — April 2, 2013 at 3:03 pm

    If you make a cake or something with the curd in it or on it does it need to be refrigerated?

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    8
    Emily — October 20, 2013 at 1:38 pm

    This looks amazing, but I was wondering how much it made, I have picked enough blackberries to make 3 times this. Xx

    • beantownbaker — October 23rd, 2013 @ 12:26 am

      It made probably 2.5-3 cups of curd. Hope you enjoy it!

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