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.
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.
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.
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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a delicious entry and thank you for submitting it to this month’s Tasty Tools!
yum – these look so good!
i often write posts well after the recipe has been made and photographed, especially if there’s no recognizable feature (like a holiday).
woah! these look fantastic!!! Jen, are you EVER moving to Indy? We need to move in next door to each other. We’ll help you ‘take care of’ all of your experiments. 🙂
Ha Amy – I doubt we’d ever end up in Indy… Cincy is about as close as we’ll get… Or you guys can move to Boston 😉
They look amazing! Great job!
What a great idea – two tastey desserts in one! I like Amy’s idea too. At least if you live in Cincy we could get a carrier pigeon or something…
Or we just need a carrier pigeon who can handle the distance from Boston.
This looks great! My husband’s favorite dessert is also creme brulee 🙂
Oh my heavens! That looks so good!
I really like the way you frosted these – gives me ideas. Here’s a creme brulee recipe for anyone interested in trying – it’s really easy – but you’re right – doesn’t travel. Happy baking.
Thanks for sharing mouth watering I love Creme Brulee. So good.
Yum those sound & look DELISH! Thanks for sharing the recipe & tip on another way to frost my cupcakes. 🙂
~ingrid
These look amazing!
Super cute way to ice the cupcakes! Creme Brulee is my favourite dessert, I think these need to be added to my list of must makes!
I like your blogging strategy – I tend to be the exact same way! Sometimes I get so backlogged and other times, I’ll have 10 posts sitting as drafts.
These cupcakes look so good – a nice twist on a traditional frosted cupcakes. I would have never thought to do this.
Wow – what a fabulous recipe! They must be delicious!
I made these last year and they were SO GOOD! I love creme brulee.
I’d like to try making these for a coworker’s birthday, but I have 2 questions. First, is there anyway to toast the top if I don’t have a torch? Second, how far in advance could I make all or any of the components? Thanks!
Xiaolu – Sorry I didn’t get back to you sooner. I was on vacation. I don’t know if you could torch them without a torch… I know for creme brulee you can use a broiler, but it doesn’t work so well. I wouldn’t make these too far in advance. We noticed the cupcakes going stale within a day or two.
Hi again, Jen! I didn’t end up making these until tonight. They taste good, but this was my first time making SMBC and I think I did something wrong. It’s funny, my buttercream never broke/curdled when I added the butter and I heard slapping noises almost immediately. But it was too soft to pipe, so I chilled it then rewhipped. Unfortunately, the SMBC softened again pretty quickly and also started looking a little curdled. Do you have any idea what I might’ve done wrong? Could the meringue have been too warm still when I added the butter? Thanks again!
Xiaolu
Xiaolu – Sorry for not getting back to you sooner. I’m no expert on SMBC, but your butter may have been too soft. It should be just at room temp. I would definitely check out this tutorial on SMBC. I found it very helpful when I was first starting to make SMBC.
I’ve made these cupcakes, and they are amazing, but when I use my creme brulee torch to carmelize the sugar, the frosting melted and slid off the cupcake. To get around this, I carmelized the brown sugar on a piece of tinfoil and then placed the pieces on top of the frosting. I tried using a smaller flame, holding the torch further away from the cupcake, and even froze the cupcake with the frosting for a little bit, but nothing would stop the frosting from melting off. Am I doing something wrong?
Tonya, It’s been a while since I made these, but I do remember that the first one I did, the frosting melted off. After that I had Hubby do the torching and he just kept the flame further away from the frosting. We also let the set before moving them once they had been torched. Sorry that you’re having so much trouble with the recipe. But it sounds like you may have found a solution.
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