Did you catch me on the Rachael Ray show this morning?  I had a blast whipping up two tasty desserts with Rachael in her kitchen.  If you missed the segment you can check out the Fluffer-Nutter Truffles segment here and the Chocolate Peanut Butter Tart segment here.    If you would like to try the recipes, they are posted below!




Fluffer-Nutter Truffles


1 container peanut butter sandwich cookies (such as Nutter Butter)
1 container Marshmallow Crème
1/2 cup mini marshmallows
1 cup creamy peanut butter
1/2 teaspoon salt
1 cup crushed peanuts


In a food processor, pulse cookies until they form a coarse meal. Add in the marshmallow crème, marshmallows, peanut butter and salt. Let the food processor run until well-combined.


With a small scoop or melon baller, scoop the mixture into balls. Roll the small into your hands to smooth them a bit. Roll the balls on the crushed peanuts to coat them.
Place into an airtight container.



Chocolate Peanut Butter Tart


3/4 pack 12-ounce peanut butter sandwich cookies (such as Nutter Butter)
1/2 stick of butter, cubed
A pinch of salt
1 10-ounce bag milk chocolate chips
1 cup creamy peanut butter
3/4 cup heavy cream
Coarse salt (for garnish)
Crushed Peanuts (for garnish)



Preheat oven to 375°F.
In a food processor, pulse peanut butter cookies until they form a fine meal. Add a pinch of salt and butter. Pulse until it resembles wet sand.
Dump the peanut butter cookie crust into a tart pan and press. Make sure to press to the edges and up the sides of the pan. Place the crust into the oven and bake for 15 minutes, or until slightly golden brown. Remove from oven and allow to cool.
Over a double boiler, melt chocolate and peanut butter, stirring occasionally. Once completely melted and smooth, remove the top of the double boiler off the heat. Slowly whisk in the cream. Once smooth, pour the ganache into the tart crust. Sprinkle with coarse salt, crushed peanuts and decorate with leftover cookies.
Let sit and room temp until set or pop in the fridge for an hour.

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Pick up a copy of this week’s People Magazine for a perfect recipe to make for the Oscars this weekend!  Honeycorn is one of my favorite treats to take to an event and share with friends. One of the best treat recipes in Kitchen Confidence in my opinion!

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I kicked off my morning at the Today Show with the dynamic duo Kathie Lee & Hoda. While I’ve been on the Today Show several times before, this was my first time visiting the 4th hour and the first time that I wasn’t behind the kitchen counter! I had a blast contributing to their “Who Knew” segment and was pleased as punch that I showed up in a dress that matched Hoda! I think I feel more comfortable with a knife or a wooden spoon in my hand than note cards, but it was so much fun to do a different type of segment for Today.


Watch the segment here and try your hand at my letter “T” trivia questions!



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I always look forward to receiving my Food Network Magazine each month, but this issue was particularly exciting to pull out of my mailbox! A few months ago I worked with the FN Mag team on this story and I think it turned out great. During the photo shoot at our apartment we strategically timed smiling behind the camera with Ollie’s nap time. I love that even though Ollie isn’t in the photo, he teeny tiny little face snuck in behind us in a few photos.


If you prefer to celebrate Valentine’s Day dinner at home (I do!), this is a great menu for two and all of the recipes come from my cookbook. With a lineup like Pan Seared Steaks with Cheesy Smashed Potatoes and a Beet, Apple & Goat Cheese Salad, you can’t go wrong. But the real standout from the group is the Mini Banana Split Icebox Cakes. I can’t get over how perfectly petite and special they feel!


Grab your copy of this month’s Food Network Magazine to get the recipes and to hear about my first disastrous Valentine’s Day dinner at home! (It involved Beef Wellington and a Souffle – what was I thinking?!)


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When it’s a hot, hazy day the last thing you want to do is turn on the stove. Here, Kelsey Nixon, host of Cooking Channel’s “Kelsey’s Essentials” shares her no-heat, no-hassle recipes for peach salad, crab tapas and chocolate peanut butter and banana icebox cake.


Click here for the full segment.

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