Turtle Cookie Balls - Valentine: I Turtle-y Love You + Printable Gift Tag

I am a sucker for a corny Valentine.  Especially if a food pun is involved.  Even though Little Devil is grown up and we are far removed from the days of school Valentines, I think I will always celebrate the day by making something fun and silly for friends and family.  In the past I've done Coca-Cola Cupcakes (Valentine I SODA Like You) Copycat Beaver Nuggets (I'm EAGER to be your Valentine) and Banana Crumb Muffins (Valentine I'm BANANAS for you).  In fact if you search "Valentine" on my blog, you'll see a lot of Valentine inspiration.  Valentine's Day is right up there with my favorite holiday: Halloween.  It's January 6th as I'm typing this and I already put out my Valentine's Day decorations.  January is dreary and boring and I'm ready for fun!   Last year, I made Turtle Cookie Balls with the theme of "I TURTLE-y Love You" and they were a huge hit.  This made a large batch for sharing and the little no-bake cookie balls were surprisingly easy to make.  They had all of the flavor of  delicious turtle candy with chocolate, caramel and pecans in a fun and giftable cookie form.   I found the cutest little containers for gifting and designed a little gift tag to go along with the theme.  Valentine's Day is right around the corner and I'm already brainstorming ideas for this years punny, funny Valentine idea so stay tuned.  In the meantime, enjoy a batch of Turtle Cookie Balls! 

These cookie balls, reminiscent of a
delicious chocolate-caramel-pecan
turtle candy are great any time, and make
an adorable gift or dessert. 

Perfect for Valentine's Day with the
theme, "I TURTLE-Y Love You"

All bagged up in the cutest Valentine 
cartons with matching gift bags.

Boxed up and ready to go.
All they need is a cute gift tag!

Feel free to use my Turtle
Valentine Gift Tag.  
Just click on the picture to enlarge
it, right click to save the image and
resize to your liking and print onto
cardstock.

Happy Valentine's Day!  
I would TURTLE-Y Love it if you made these
Turtle Cookie Balls.

TURTLE COOKIE BALLS

8 ounces cream cheese, softened
approximately 70 vanilla wafer cookies, crushed (2 and 1/3 cups)
3 tablespoons caramel ice cream topping
16 ounces semi-sweet baking chocolate (or chocolate almond bark) melted for dipping
1/2 cup finely chopped pecans

In a large bowl, mix together the cream cheese, crushed vanilla wafers and caramel topping until well blended.  Shape into approximately 42 (1-inch) balls.  Place on a cookie sheet and freeze for 10 minutes.  (NOTE: I used my smallest cookie scoop to help me form the balls in the same size.) Remove the balls from the freezer and using a fork or dipping tool, dip into melted chocolate.  Shake off the excess and place onto a waxed-paper lined tray.  Sprinkle with the chopped pecans before the chocolate sets up.  Refrigerate for 1 hour to allow the balls to firm up before serving.

"VALENTINE: Every Hour is Happy With You" Cocktail Gift

Last Valentine's Day was pretty lame because I was on week 6 of a 16 week recovery of hand surgery.  I've mentioned in posts past that Mr. Devilish Dish and I passed the recuperation time by watching reruns of "Bar Rescue" and creating cocktails.  Aside from the excruciating pain, and frustration of only having one hand to blow dry my hair, I have to say those few weeks were time well spent with my husband.  He took great care of me and went to great effort to keep me comfortable, sane and entertained.  In addition, we learned a lot about the art of cocktail making and when Valentine's Day rolled around I knew I wanted to get him the handful of tools I realized we were missing in our bar set-up.  We needed a cocktail mixing glass, a cocktail strainer and he asked for sugar cubes.  I also found a company that sells the most unique cocktail mixers, bitters and more.  El Guapo is located in New Orleans, which is dear to our hearts because my brother-in-law is a chef there.  I had already ordered gifts for him from this company in years past, and I knew their LOVE POTION BITTERS would be the perfect addition to a cocktail themed Valentine basket.  I also added a bottle of their Cajun Grenadine which features the famous Ponchatoula strawberries.  And of course no Valentine is complete without some chocolates so I added some of his favorites in there too.  Considering I put the entire thing together with one hand, I was pretty impressed with this little gift.  Even if I wasn't able to tie a bow on it.  And the best part, is I do love a Valentine Pun, so I was able to add a little homemade card that said, "Valentine: Every Hour is Happy With You." Which turned out to be very true, because My Valentine is the one that helped me get through that mess of a surgery recovery. 

Valentine: Every Hour is Happy with You!

These bitters are so unique,
and fit with my theme perfectly.

I filled the cocktail mixing glass
with a variety of his favorite candy.
(And mine too.  I ate that Reese's.)

Did you know that traditional grenadine
is made from pomegranate? THIS certified
Cajun version features Louisiana strawberries. 

Here's the whole basket.  Good thing
it didn't need a bow, because I couldn't 
tie one with one hand.

Hope this gives you some Valentine inspo!

Champagne Cake - Happy New Year!

It's my first post of 2026 and it's only January 1, so I think I'm off to a good start.  There's no better way to celebrate the New Year than a glass of champagne, or in this case a cake of champagne!  Mr. Devilish Dish has really honed up his cooking skills this past year.  Partially because I had surgery on my hand and he has had to do a majority of the cooking for the past several months and partially because he really enjoys it.  When I say he has polished up his skills I'm talking master level, molecular gastronomy skills.  For example, our New Year's Eve meal (cooked entirely by him) was Surf & Turf (Steak & Lobster Tails) with clarified butter, a Lobster Velouté Sauce (made from his homemade seafood stock) Wilted Spinach & Bacon, and a Roasted Cauliflower Puree.  All I did was wash dishes.  And welcome in the new year with a freshly scrubbed kitchen.  OH!  And I made this cake.  At no point did I think this cake would be worthy of the meal he prepared.  As I was trying to decide how to frost it, I was second guessing myself and thinking maybe I should have made souffles or something more elegant.  I could not have been more wrong.  This cake was absolute perfection.  The sponge, though surprising easy to handle and release from the pan, was so delicate and soft, with the best champagne flavor.  The recipe makes a ton of champagne buttercream frosting, but I decided to keep the look very simple by going for the "naked" style cake and just frosting the center and top, with a very light coating around the outside of the cake layers.  Not only do I think it gave the cake an elegant appearance, the cake itself is so tasty it doesn't need a lot of frosting.  In fact we ate a second piece at midnight with a little bit of raspberry sauce.  (Another of his creations.) If last night's meal and dessert are any indication of our cooking adventures for the upcoming year, I'd say you all are in for lots of great recipes in 2026.  But first let's celebrate with Champagne Cake!

A terrific way to welcome
 in the New Year.

Surprisingly few ingredients.
So simple to make.

Combine the eggs and vegetable oil.
Add in the champagne, followed by the 
granulated sugar.

Combine the dry ingredients and add
to the champagne mixture.

Divide the cake batter evenly between
two prepared cake pans.

Bake and allow to cool completely
before frosting.

Frost the entire cake OR leave the 
sides "naked" like I did.

Such a simple, elegant cake. I had 
the perfect vintage gold cake stand
for the occasion.

I opted to not use a lot of frosting on this
cake and I'm glad I did.  The flavor and texture
of the cake sponge is so delicate and delicious,
it would be just as good without the frosting.

I used a serrated knife to slice the cake,
the sponge is so light.

This would be outstanding served with 
fresh fruit on the side, or a tart fruit sauce.
BONUS:  You'll have 2 glasses of champagne leftover
from the bottle when you make this cake. Perfect
for enjoying with your dessert and ringing in
the New Year. 

CHAMPAGNE CAKE

For the Cake:

1 1/4 cups champagne
1/2 cup vegetable oil
3 eggs

1 1/2 cups granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

For the Buttercream Frosting:

1 stick unsalted butter
6 cups powdered sugar
1/3-1/2 cup champagne

Preheat the oven to 350 degrees F.  Grease two 9-inch round cake pans and line the bottom with a circle of parchment paper, greasing the parchment paper also.  

In the bowl of a stand mixer, combine the champagne, vegetable oil and eggs.  Add the sugar.  In a separate bowl, whisk together the flour, baking powder and salt.  Slowly add this mixture to the champagne mixture until combined.  Whisk by hand to get out any lumps.  Divide the batter evenly between the two prepared pans and bake approximately 27-30 minutes.  Allow the cakes to cool in the pan for 10 minutes, then remove from pan and cool completely on a wire cooling rack.  

To prepare the frosting, beat the butter in a stand mixer until soft and smooth.  Add in 3 cups of powdered sugar, one cup at a time, beating well after each addition.  Add about half of the champagne, then add the remaining 3 cups of powdered sugar, one cup at a time.  Once this mixture is combined, add the remaining champagne a little bit at a time until the frosting is desired consistency.  If the frosting is too thick, add a little more champagne a small amount at a time.  If it is too thin, add a little more powdered sugar a small amount at a time.

Once the cakes have cooled, place one layer onto a serving plate or cake stand.  Frost the top of this layer before placing the second layer on top.  Frost the top of the second layer, and if desired the sides of the cake layers as well.  Leave the sides plain if you desire the "naked cake" look like I did.  This makes a lot of frosting so decorate as you desire.

Slice and Enjoy,

Little Debbie Christmas Tree Cake Dip

If you don't have any holiday spirit by now, here's your chance.  What's better than a Little Debbie Christmas Tree Snack Cake?  A whole bunch of them made into a festive dip.  This dip is decadent, fluffy and delightfully sweet.  And it comes together quickly so it is perfect for holiday parties, Christmas Eve snacking and last minute guests.  I served my dip with graham crackers for dipping, but this would be ideal with fruit or pretzel sticks too.  It's such a fun presentation of a nostalgic treat.  It's full of red and green sprinkles as well as holiday spirit.  

Isn't this just the cutest dessert?
Perfect to get everyone into the
holiday spirit.

I somehow lost my pictures of the 
ingredients, but the first step is 
blending the cakes, cream cheese,
milk and vanilla.

I like to make my own whipped cream 
in lieu of using whipped dairy topping.
Feel free to use either.

Carefully fold in your whipped cream
or whipped topping.  You want to keep
the dip light and fluffy.

Transfer to your serving dish and cover 
and refrigerate if you aren't using 
right away.

Or, if you are using right away, garnish with 
red and green sprinkles and plop that remaining
Little Debbie Cake right in the middle.

LITTLE DEBBIE CHRISTMAS TREE CAKE DIP

(8) Little Debbie Christmas Tree Cakes (they usually come 5 per box.  You'll need 2 boxes and have a few for snacking or decorating)

8 ounces cream cheese, softened
1/3 cup milk
1 teaspoon vanilla 
8 ounces heavy whipping cream + 1 tablespoons sugar OR (1) 16 ounce carton whipped topping (like Cool Whip) *SEE NOTE
Red and Green Sprinkles

Remove the wrappers from the tree cakes.  Set one aside for garnish.  Break up the remaining 7 trees into the bowl of a stand mixer (Or large bowl and a hand mixer) Add the softened cream cheese, milk, and vanilla.

Mix the ingredients on medium until the mixture is well-blended and smooth.  

 *NOTE: Beat the 8 ounces of whipping cream with the 1 tablespoon of sugar until you have a nice, stiff-peaked whipped cream.  I do this step because I really like the texture and flavor of freshly whipped cream instead of using a whipped dairy topping.  If you want to skip the whipped cream step and use a 16 ounce carton of whipped dairy topping please do.

Fold in the (already) whipped cream or the whipped topping carefully so your dip will become light and fluffy,

Transfer to a serving dish.  If you're not using it right away, cover and refrigerate until ready to serve.

When ready to serve garnish the top with red and green sprinkles and add the remaining Christmas Tree Cake.

BBQ Gift for Boys

Is it just me or are boys hard to shop for?  And by boys I mean my grown up husband.  It doesn't help that he's very particular about his things and he's also been known to treat himself.  I wouldn't dream of buying him clothes or golf stuff.  And he owns every possibly fishing lure known to man.  He does love grilling and smoking and barbecuing, although again he owns every grilling gadget and seasoning known to man.  A while back he asked if I would pick him up some towels for the patio.  I asked, "What kind of towels?" and his reply was, "You know, some towels that match our stuff, but you don't mind me using and getting dirty when I'm out here grilling."  Obviously after 30+ years I have trained him well.  He knows not to take the good towels outside.  Or mop up spaghetti sauce with them.  He has one hilarious towel I got him that hangs on his BBQ Cart and he said, "I don't want to use that one, it's too funny."  So when his birthday rolled around I could not think of anything to get him and then I remembered the towel request.  I decided surely I could build a gift around a few towels for the patio.  Perusing Bass Pro, I found this cool cast-iron casserole dish.  He loves to put things in the smoker.  Crab legs, Queso, Rice Krispie Treats, Pizza Rolls.  You name it, he's put it in the smoker.  I don't mind, except I DO MIND when he puts my beautiful bright red Le Creuset Dutch Oven in there.  That prized trophy needs to stay in the kitchen.  Once I stumbled upon the cast-iron dish and towels I just grabbed a few things to fill it up.  Sticking with the theme I added the silicone handles for said cast-iron pan, a brush to clean it and a very cool silicone pad to rest his tongs and spatulas on when he is cooking outdoors.  And I grabbed a container of the ONLY seasoning he does not own.  One created especially for game meats.  Little Devil's BF keeps us supplied with venison so that will be of great use.  Finally I added a magnet to add to our collection on our BBQ Storage cabinet.  I used a ponytail holder to form the towels into a big bow.  Because his gift might be boring barbecue and grilling stuff, but by gosh I will "Cute anything up!"

Proof I can "cute up" any ol gift, even
a boring BBQ boy gift.

Here it is before the "bow"
I scooted everything toward the
top because I knew the towels
would take up most of the space.

I used a new pony-tail holder to fold
the towels and create a bow shape.
I was too lazy to find a clear one or
one that matched the red color-scheme.
But he's a boy and did not care or 
notice.

This turned out pretty cute.  He was not aware
there was a cast-iron casserole dish available.
Thanks Lodge!  Now my fancy Le Creuset
gets to stay in the kitchen where it belongs.

Here's his "funny" towel he doesn't want to use
and get dirty.  Have fun having these lyrics
stuck in your head all day lol.

Red Velvet Crinkle Cookies for National Cookie Day!

Christmas season is here and everyone is in full baking mode.  Whether it's cookie exchanges or cookies for Santa, this recipe has the true look and taste of the season.  Easy to prepare (from a boxed cake mix!) these beautifully crimson cookies dusted with powdered sugar will remind you of Santa's red velvet suit dusted with snow on Christmas Eve.  When I made these cookies, I have to admit it was for an Oklahoma Sooners Football Watch Party.  Of course they're ideal for Christmas with their red and white charm, but they're also ideal for Sooner fans whose team colors are crimson and cream.  Not to mention the Nebraska Cornhuskers.  Which speaking of the Cornhuskers, this recipe comes straight to you via my good friend Michaela at An Affair From the Heart.  When we were invited to a watch party last minute a few weeks back, I immediately went to Michaela's blog because as I've said for years, "Her recipes are tried and true and I know they will be a hit and I can make them with success and without a practice run."  These were the hit of the watch party, and I knew as soon as I made them I would be sharing the recipe with the holidays in mind. With all of the holiday festivities upcoming, be sure to check back here at The Devilish Dish for more great holiday recipes and gift ideas, and visit Michaela at An Affair From the Heart for more of the same! 

Aren't these just the cutest for a cookie tray?
They look like Santa's coat dusted in snow.

Only 4 ingredients...
So easy!

These fudgy bites are rolled in powdered
sugar just prior to baking for that sweet,
snowy look.

Ready for the oven.

These cookies capture all the colors and flavors
of Christmas.  Ideal for holiday cookie exchanges
or to give away as gifts!

Enjoy these sweet, fudgy flavorful cookies 
this holiday season.
Thanks Michaela for the recipe!

RED VELVET CRINKLE COOKIES

(From An Affair From the Heart)

1 Box Red Velvet Cake Mix
2 eggs
1/3 cup vegetable oil
1/2 cup powdered sugar

Preheat oven to 375 degrees F.  Line your cookie sheet with parchment paper.  In a mixing bowl combine cake mix, eggs and vegetable oil until well-combined.  This will be a thick and sticky dough.  Place the powdered sugar in a bowl.  Using a small cookie scoop, scoop the dough into balls and then roll into the powdered sugar coating heavily.  Place the dough balls onto the parchment lined cooking sheets and bake for 8 minutes.  Let the cookies sit on the cookie sheet for a couple of minutes before transferring to a cooling rack to cool completely.  Store in an air-tight container.  

 Makes approximately 2 1/2 dozen cookies. 

Turkey Charcuterie Board

I'm obsessed with making fun little charcuterie boards for various holidays.  My Halloween Fruit Char-BOO-terie board was a big hit, so I decided a Turkey Charcuterie board was just thing for Thanksgiving.  Imagine bringing this cute little guy and a bottle of wine to Thanksgiving or Friendsgiving?  It's just so fun and the ideas are endless, as to the meats, cheeses, fruits and crackers.  I have a giant round board I like to use for tailgates and parties, and I think it would make a gorgeous turkey board.  It's pretty huge, and since I was making this board for just my husband and I, this version was more simple.  I just used an assortment of meats, cheeses, crackers and grapes.  You could certainly make his feathers fancier with the addition of apple slices, more nuts, and even small bowls of mustards and jams.  All you need is a pear for the body and then go to town with your favorite charcuterie board ingredients.  You can be as whimsical as you want (with candy eyes) or go for a more classic look with dried whole cloves or pepper corns.  Whatever you decide, this will be a fun and delicious addition to any Thanksgiving get together.  Who doesn't love to graze on some cheese and crackers while the real turkey is cooking!

THIS and a bottle of wine.
The perfect FRIENDSGIVING.

Grab your standard charcuterie ingredients
plus a pear for the turkey body.

I used candy eyes and cheese for the beak.

Create the look of feathers by alternating
meats, cheeses, crackers, fruits, nuts,
olives etc... on a round board.
Use your imagination.  The bigger your board
the more "feathers" and ingredients you can add.

Fill in any gaps with small clusters of 
grapes and garnish with fresh rosemary.

Serve with some good wine and have
a Happy Thanksgiving.

TURKEY CHARCUTERIE BOARD

1 pear (brown, red or green)
assorted meats, cheeses and crackers
assorted fruits
smoked almonds and other nuts
Optional: Candy eyes 
Fresh Rosemary for garnish

Cut your pear in half.  Place him at the bottom of a round charcuterie board or platter.  If you wish to add eyes, do it now.  I cut a piece of cheese for the beak and turkey wattle.  If you want your turkey to look less whimsical you can skip this step. 

Place the smoked almonds around the pear (turkey body) 

Begin alternating meats, cheeses, crackers and fruit in concentric circles around the pear to create the look of feathers.  For round pieces of salami and other meats, fold them in half, and then in half again.  This will give your board some depth, and create a ruffled look.  You can also opt to place your ingredients in single rows so each "feather" is a different color.  Think a vertical row of cheese, then crackers, then meat, then nuts etc... There really is no correct way to do this, just fill it all in an make it look nice and tasty. 

Fill in any gaps with small bunches of grapes and fresh rosemary.

Enjoy.