Desserts Archives - Crafty Recipes

Unicorn Poop Meringue Cookies

These magical unicorn poop meringue cookies are hilarious and so cute! They would be perfect for a birthday party or just for a joke!

Ingredients:

2 egg whites (room temperature)
1 cup powdered sugar
½ tsp vanilla extract
Food coloring (purple, blue, and pink/red)

How to Make:

First off you want to beat your egg whites on high until they form a stiff peak. This took me around 3 minutes in my stand mixer.

Next add ½ cup of your powdered sugar into the egg mix, and beat until it is glossy and stiff (around 5-6 minutes).

Gently fold in the remaining powdered sugar and the vanilla extract. Then separate the mixture into three small bowls.

Add a few drops of food coloring to each bowl, doing one bowl blue, one purple and one pink. I didn’t have pink, so I did one small drop of red, and it made it pink.

Then using a piping bag (16 inch bag) I put one color on each side. Focusing on getting the mixture on sides and not middle. You can buy the special bag that holds multiple colors as well. I just used a larger tip on mine, any one will do that is circular.

Then squeeze the meringue onto a cookie sheet with Siplat or parmchment paper laid down.

Bake 175 degrees for 2 hours.

Let cool for 5-10 minutes before serving.

Andes Grasshopper Cookie Recipe

Jan 6 by Michelle

I love mint everything but one of my favorite desserts are these Andes mint grasshopper cookies! They are surely a crowd pleaser.

Cookie Ingredients:
2 1/2 C flour
3/4 C unsweetened cocoa powder
1 tsp baking soda
1 C white sugar
1 C packed brown sugar
1 C unsalted butter, room temp
2 tsp vanilla
2 eggs, room temp
1 package Andres Mint candies

Frosting Ingredients:
4 C powder sugar
1/2 C unsalted butter, room temp
1 tsp mint extract
4 TBSP whole milk

Chocolate topping:
1 bag chocolate wafers (Ghiradelli)

Cookie Instructions:
Preheat oven to 375 degrees. Line the cookie sheet with parchment paper.
Unwrap a third of the Andre mints and chop them into small pieces.
Whisk together flour, cocoa powder, and baking soda together in a bowl. Set aside. Using an electric mixer beat both sugars and butter in a large bowl until smooth and creamy. Add vanilla and eggs; beating well. Slowly add flour mixture at one tablespoon at a time, stirring well into sugar mixture and egg mixture. Stir in the chopped Andre mint candy pieces.
Next, using a small ice cream scoop measure out each cookie.
Place each unbaked cookie dough onto the lined cookie sheet, about 2 inches apart.
Bake at 375 for 7-10 minutes or until the baked cookie is slightly cracked. Allow the cookies to cool on the cookie sheet for about 2 minutes. Ten transfer cookies to a wire rack to cool completely.

Frosting Directions:
Using a stand mixer, cream 1 1/3 cups sugar with 1/2 cup butter. Slowly add the mint extract, 2 tablespoons milk, and the rest of the powder sugar into the bowl. Blend well. Gradually add one tablespoon of milk at a time until the desired consistency is reached. Spread a thick layer of frosting on each cookie. Set aside.

Chocolate Topping Directions:
Chop the remaining Andre Mint candies in half.
Using a double boiler, stirring constantly melt the chocolate wafers. Set aside to cool slightly. After the melted chocolate has cooled/thicken slightly using a tablespoon add a dollop on top of each cookie. Top each cookie with the cut halves of the Andre Mint candies.

Pretzel Spiderweb Halloween Treats

Oct 21 by Michelle

Here’s a super cute Halloween treat idea to make…pretzel spiderwebs! You can even have your little ones help make them!

Supplies Needed:

Pretzel Sticks
White chocolate melts
Sprinkles

Start by laying out your pretzels in star shapes using 5 or 6 per spiderweb on piece of wax paper. Melt your white chocolate in a piping bag and squirt a big dot in the middle. Then make circles around and around all the pretzels! Add some Halloween sprinkles then pop them in the fridge for 30 minutes.

They are SO funny and will be devoured by your guests in no time!

Cream Cheese and Apple Pudding

Sep 29 by Michelle

Ingredients:

3 Cups milk
½ Cup cream cheese
½ Cup applesauce
¼ Cup cornstarch
3 Egg yolks
1 Tsp vanilla
½ Tsp ground cinnamon
½ Tsp ground nutmeg

For the topping:

Cream cheese frosting
Ground cinnamon

Directions:
In a saucepan over medium heat, mix the milk, egg yolks, applesauce, and cream cheese and stir for 5 minutes.
Add the cornstarch, vanilla, nutmeg, cinnamon. Stir until the first bubble forms (around 10 minutes).
Remove the saucepan from the heat and let it cool down.
Transfer to a bowl and refrigerate for 3 hours.
Pour the pudding into tall glasses and top with the frosting and cinnamon.
Serve and enjoy.

Tips
Add some hazelnut spread if you are feeling extra indulgent.

Pumpkin Spice Muddy Buddies

Sep 12 by Michelle

Muddy Buddy Ingredients:

4 Cup any Chex cereal
1 Cup Ghirardelli white chocolate wafers
1 TBSP pumpkin pie spice
1 Cup powdered sugar
1 bag candy corn
1 bag candy pumpkins
1 bag of M&M’s

Instructions:

Pour the Chex cereal into a large Ziploc bag. Set aside. Using a double boiler, add the white chocolate. Stir and add the pumpkin pie seasoning while the chocolate is melting, stir to mix throughout the melted chocolate.
Pour the melted chocolate into the bagged Chex mix, shaking the bag to cover all of the cereal pieces.
Next, add the powdered sugar, shake well.
Empty the bag of Chex mix into a large bowl with the candy and toss together.

Pumpkin Cake Pops

Sep 12 by Michelle

Cake Ingredients:
2 ¾ C flour
1 TBSP baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
½ tsp ginger
2 C sugar
½ tsp salt
1 ½ sticks of unsalted butter, room temp
4 eggs, room temp
¼ C vegetable oil
1 15 oz can of pumpkin
½ C whole milk
1 tsp vanilla

Let’s make the cake balls:

Necessary Ingredients:

Cake
1 container of Cream Cheese ready-made frosting
Wax paper
2 cookie sheets
Cling wrap

Candy Coating Ingredients:

2 bags Wilton Orange candy coating
Orange sprinkles
Package of straws or candy sticks
Microwave safe bowl
2 cookie sheets
Wax paper

Icing for the pumpkin vines:

2 egg whites
1 C powder sugar
½ tsp cream of tartar
Gel food coloring, green

Making the cake:
Let’s start by preheating the oven to 350 degrees. Put all of your dry ingredients into a large bowl, mixing all ingredients together. Add the softened butter a tablespoon at a time, beating 1 ½ minutes until the dry ingredients are thoroughly blended with the butter. Grab a second bowl and add the eggs, oil, pumpkin, milk, and vanilla whisking as you add each ingredients. Divide the egg mixture into halves then add the first half to to the dry and butter mixture. Beat on medium speed for 1 ½ minutes. Then slowly add the rest of the egg mixture ½ beating both sides and the bottom of the pan. Put all of your dry ingredients into a large bowl, mixing all ingredients together. Add the softened butter a tablespoon at a time, beating 1 ½ minutes until the dry ingredients are thoroughly blended with the butter. Grab a second bowl and add the eggs, oil, pumpkin, milk, and vanilla whisking as you add each ingredients. Divide the egg mixture into halves then add the first half to to the dry and butter mixture. Beat on medium speed for 1 ½ minutes. Then slowly add the rest of the egg mixture ½ half of it at a time beating for 20 seconds after each addition. Prep a large cake pan using Pam spray treating both the sides and the bottom of the pan. Pour the batter into the prepared cake pan and bake at 350 degrees for 30-35 minutes. When done remove from oven and allow to completely cool.

Making the cake balls:
Tape the wax paper to the top of the cookie sheets. Next crumble the cooled cake into a large mixing bowl. Continue until the entire cake is crumbled into a fine texture. Add ¾ of the cream cheese frosting mixing it with the crumbled cake until they are thoroughly combined. Place the cake and frosting mixture in your refrigerator for at least 30 minutes before making it into balls. Using a small ice cream scoop make cake balls about 1 ½ inch size. Work with them to ensure that they will hold a round shape. Place each one on the covered cookie sheets. Lastly, cover each sheet with cling wrap and place them in the freezer for about 15 minutes. Now you want them to be firm but not frozen.

Let’s melt the candy coating:
Pour the orange candy coating into a microwave safe bowl. Place the bowl in your microwave on medium heat for 30 seconds at a time, stir after each 30 second cycle. Don’t over cook the candy coating.

Ready to make cake pops:
1st step:
Next dip one end of the straw or candy sticks into the melted candy coating and immediately stick each one into a cake ball about ¼ inch deep. Place the completed cake balls into the refrigerator for 5 or more minutes to harden.
2nd step:
Remove several cake pops from the refrigerator at a time (this will allow the remaining cake balls to stay firm until ready to be dipped into the candy coating). Using a spoon or fork place the cake balls into the melted candy coating (do not use the candy stick or the straw to hold them). Make sure each cake ball is totally covered. Sprinkle each coated cake ball with the orange sprinkles. Return the completed cake balls to the refrigerator to stay firm. Repeat until all of your cake balls are done.

And now the royal icing:
Combine all of the ingredients except the food coloring in a mixing bowl on medium speed for 4 minutes. If icing isn’t stiff enough, you’ll want to add ¼ cup more of powdered sugar until it becomes stiff. Add several drops of green gel food coloring to the bowl, mixing well. Spoon the icing into a piping bag with a #2 tip.

Adding the vines to the pumpkins:
Start at the top of the cake pop where the straw is inserted and begin making the pumpkin vines by squeezing out a small amount of the icing in a circle motion. Add several small heart shaped leaves on top and around the straw or cake pop, Allow to dry completely before serving.

Storing your cake pops:
Refrigerate and store completed cake pops in airtight containers in flat layers separated with paper towels (if they aren’t individually packaged). Nest when ready to defrost, this storage will keep the condensation on the outside of the container or package and not on the cake pops.

No Bake Key Lime Cheesecake Pie in a Jar

Aug 12 by Michelle

Prep time: 8 minutes

Cook time: 0 minutes

Total tie: 8 minutes unless you refrigerate immediately

Serves 2-4 depending on size of jar

Ingredients:

2 cups of crushed graham crackers
4 tbsp melted unsalted butter
1 (8oz) package of cream cheese, room temperature
7oz condensed milk
½ cup of plain/vanilla Greek yogurt
Juice of 3 limes or more adjusting to your tart taste
Cool whip topping, softened and sliced limes for garnish

Directions:

In a small bowl, combine the graham crackers and melted butter.
In a medium size bowl, combine the cream cheese, condensed milk, yogurt, and lime juice with a handheld mixer until smooth and creamy; about 3-5 minutes.
Take about 1/3 of the graham crackers and place in the bottom of your jars
Next add about ½ cup of the cream cheese mixture on top and depending on how many jars you are filling and the height you can add a second layer and or top with the cool whip topping and garnish with a lime slice.
Place in the refrigerator for 30 minutes or until ready to serve.

Frosted Animal Cookie Cupcakes

Aug 6 by Michelle

If you loved frosted animal cookies as a child, you are going to just go nuts over these cupcakes!! So easy to make and everyone will love them.

Vanilla Cupcake Recipe

Ingredients:

1/2 cup unsalted sweet cream butter softened
2 egg whites
2 eggs
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup milk
1 1/2 cups sugar
1 tsp vanilla bean paste

Preheat oven to 350 degrees.
Set up your cupcake pan with liners.
Using a medium bowl, whisk flour, baking powder, salt, and baking soda.
In a separate large mixing bowl, beat butter with an electric mixer or Kitchen-aid on medium to high for 30 seconds.
Now add sugar, and vanilla to the butter and beat until combined.
Add egg whites, and eggs one at a time, beating well after each addition.
Alternate, the flour mixture and milk to butter mixture, beating on low speed until everything is well mixed together.
Fill the cupcake pan liners 2/3 with cake batter
Bake for 18-20 minutes.
Remove cupcakes from pan and allow to cool on a wire rack for 30 minutes before frosting

Vanilla Animal Cookie Frosting Recipe:

2 sticks butter (room temp)
4-5 cups Powder sugar
2 tsp vanilla extract
Confetti sprinkles
1 bag of frosted animal cookies (13oz)

Directions

In large mixing bowl, beat butter on high speed until stiff and fluffy.
Add 3 cups of sugar, one at a time.
Scrape the sides to get all of the sugar.
Add in extract.
In addition, add the last cup of sugar.
Beat until smooth.
Pipe the cupcake using a star tip.
Top them with one frosted animal cookie (optional)

Berry Cake Bars

Aug 3 by Michelle

Berry Cake Bars

Ingredients:

2 ½ Cups all-purpose flour
1 ½ Cups sugar
1 Tsp baking powder
1 Cup butter
3 Eggs
2 Tsps vanilla extract
1 Tsp ground cinnamon
2 Cups raspberries
2 Cups blueberries
1 Cup vanilla frosting

Directions:

Preheat oven to 325°F. grease and flour a cake pan.
In a bowl beat sugar and butter until light and fluffy.
Add flour, baking powder, salt, eggs, vanilla extract, and cinnamon and keep mixing until everything is well incorporated.
Place half of a cup of blueberries and mix.
Pour the batter into the prepared cake pan and take to the oven.
Bake for 45 minutes, remove from the oven and let it cool.
Decorate with the frosting and top with berries.
Cut into bars, serve and enjoy.

Tip: You can also add some lemon juice to the mix and use lemon frosting for a citrus twist.

S’more Banana Boats

Jul 20 by Michelle

Here’s an easy dessert for kids this summer ~ s’more banana boats! They also work great over a campfire or in the oven.

Ingredients:

Banana
Chocolate chips
Small marshmallows
Graham crackers

Directions:

Peel a banana (make sure it’s ripe) and cut a slit down the middle. Split it open but not all the way through.
Fill the inside of the banana with as many marshmallows and chocolate chips that you want!
Set the banana on a square piece of aluminum foil and “tent” it so it won’t melt to the foil.
Grill for 5-6 minutes or put in the oven for the same amount of time.
Open the tin foil, crunch up a graham cracker and let the banana cool.
Dig in!

Easy S’more Pretzel Bites

Jul 20 by Michelle

This recipe makes 24 s’more pretzel bites but you can adjust it as necessary.

Leave them under the broiler until they puff up and get a little brown.

These turned out soo yummy with a little salty/sweet flavor! They were great right out of the oven melting and a few hours later was good. Not sure how long they can be kept though.

Ingredients:

48 pretzels
2 Hershey bars (24 individual chocolate pieces)
72 small marshmallows (3 per pretzel)

Directions:

Lay 24 pretzels on a cookie sheet (use parchment paper for an easy clean-up).
Pre-heat the broiler to high.
Place three marshmallows on each pretzel and stick in the oven for 2-3 minutes.
Place a Hershey chocolate piece on each pretzel and put back in the oven for 1-2 minutes so they melt.
Stick a pretzel on top of the chocolate.
Enjoy them all warm or put them in fridge to chill.

Caramel Twix Poke Cake

Jul 12 by Michelle

Here’s a very SWEET dessert idea that’s super moist and yummy! It’s a caramel poke cake with twix candy bars sprinkled on top. You could potentially use any candy such as snickers, or butterfingers. I think next time I would add a layer of chocolate fudge before the cool whip.

I didn’t have any skinny wooden spoons so I just grabbed a clean sharpie ha!

If you don’t like sweet desserts I recommend not putting all of the caramel sauce on it.

Ingredients:

Yellow cake box mix
Twix bars
Cool whip container
Caramel sauce (12.25 oz jar)
Small can of sweetened condensed milk (14oz)

Directions:

Bake the cake according to the directions.
Let cool for 5 minutes meanwhile mixing the caramel sauce with the condensed milk in a seperate bowl.
Using the end of a sharpie or wooden spoon, poke holes all over the cake.
Pour the caramel sauce all over the cake making sure it gets in the holes.
Top with cool whip and put it in the fridge for 1-2 hours.
Chop up some twix bars and sprinkle it over the top!
Enjoy!

Oreo Stuffed Chocolate Chip Cookie Cups

Jul 9 by Michelle

I stumbled across this oreo stuffed chocolate chip cookie recipe and HAD to try them! They were yummy but the only problem was the dough was too sticky so make sure to add more flour. You could potentially use any chocolate chip cookie recipe for these though.

First roll a ball of dough and press it in the bottom of a greased muffin tin, add an oreo, then top with a ball of cookie dough. Make sure the sides are covered so the oreo gets in the middle. Bake at 350 degrees for 13-15 minutes.

As you can see below the dough never formed into a ball and I put an oreo on the bottom first (that was a mistake as they got stuck to the bottom!)

Ooey Gooey Peanut Butter Brownie Skillet

Jun 28 by Michelle

PREP TIME: 5 mins

COOK TIME: 15-18 mins

TOTAL TIME: Up to 22 mins

SERVES 2-4

Here’s a delicious dessert to make! You can’t go wrong combining chocolate AND peanut butter 😉 *Please note: This dessert is meant to be eaten right out of the cast iron with your kids and or loved one.

Ingredients:

½ cup (1 stick) butter
½ cup white sugar
½ cup brown sugar
1 tsp pure vanilla extract
2 eggs
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/8 tsp espresso powder
½ tsp baking soda
¼ tsp salt
1 cup peanut butter morsels
Cooking oil spray (I always use coconut oil)
Optional garnishments: 1 tbsp melted peanut butter, scoop or so of vanilla ice cream, or sprinkle of chocolate chip morsels.

Preparation

Preheat the oven to 350 degrees, lightly spray with cooking oil a 8 inch cast iron or 11 inch by 6 by 3 inch oval cast iron dish.

In a medium microwavable bowl melt the butter and then to the butter add sugars and vanilla and give it a mix. Next, whisk in the eggs and incorporate thoroughly. Then add the flour, cocoa powder, espresso powder, baking soda, and salt and give that a good whisk until combined (do not over mix). Lastly, fold in the peanut butter morsels and pour into your cast iron dish; baking for 15-18 until edges get slightly crispy; you still want the center to be a little under baked. Remove from the oven and allow to cool for 5-10 minutes. Garnish if you like with a big scoop of ice cream, drizzled with melted peanut butter and a few chocolate chips. Enjoy warm!

Oreo Pudding Poke Cake Dessert

Jun 23 by Michelle

Here’s one of my favorite desserts to make that only takes 4 ingredients! My husband always has to have seconds (that’s how I know it’s yummy!)

You can use any chocolate cake mix but I like the devils food one!

I didn’t have a spoon with a small handle so I made big holes but smaller ones work as well!

You don’t want the pudding too thick or it won’t absorb into the cake, making it moist and delicious!

Ingredients:

Devils Food Chocolate Cake (Box Mix)
2 Oreo Cookies ‘N Cream Pudding (4oz. boxes)
6-8 Oreo’s (for topping)
Milk (to make the pudding)

Directions:

Bake the cake according to the box mix.
Take out the cake and poke holes in it with the end of a wooden spoon.
Mix up the pudding and let sit for 2 minutes.
Pour it over the cake and push it into the holes, smoothing out the top.
Put in the fridge to cool for 2-3 hours (the longer the better the cake is!)
Top with crushed oreos and enjoy!

Tropical Smoothie Recipe

Jun 20 by Michelle

Prep Time: 5 minutes

Cook Time: 0minutes

Total Time: 5 minutes

Serves: 5 (depending on height and amount poured into drink ware)

Here’s a yummy tropical smoothie to make this summer to cool off! You could make it for breakfast, a snack, or a fun drink at a party!

Ingredients:

½ cup of cream of coconut
2 cups of pineapple juice
16 oz frozen pineapple chunks
10 oz frozen strawberries
Shredded coconut flakes, fresh strawberries an pineapple (optional for garnish)

Instructions:

In a blender combine all ingredients in order as listed and blend until incorporated. Pour into glasses or cups and enjoy with suggested garnishments.

Football, Basketball, and Baseball Strawberries

Jun 18 by Michelle

Here’s a great idea for sport parties, Father’s Day, or just to make on a rainy day! Just use melting chocolate and use a piping bag to make the details. Made by GlitterGlamSweets

Peach Berry Crisp Recipe

Jun 15 by Michelle

Make this delicious peach berry crisp for your guests…it’s a no fail recipe! You can’t beat fresh berries and a crispy top!

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Serves: 6

Ingredients:

2 cups or 16 oz peaches, peeled, pitted, and sliced or you can frozen thawed
1 cup or 8 oz blackberries
1 cup or 8 oz blueberries
½ cup to 1 cup of raspberries
½ cup sugar
2 tbsp + ½ tsp. cornstarch
¼ tsp almond extract
1 cup all purpose flour
¾ cup oats
½ cup brown sugar
¼ cup sugar
½ tsp cinnamon
6 tbsp butter, melted

Instructions:

Preheat oven to 350 degrees

In a medium bowl, gently mix the fruits, sugar, cornstarch and almond extract together until combined. Pour the fruit mixture into an 8×8-baking dish; evenly spread out. In the same bowl that the fruit was mixed in, add the remaining ingredients in the bowl starting with the flour and ending with the melted butter and combine. Sprinkle the mixture over the fruit, mind you its preferred if its not evenly spread just drop spoonful’s onto the fruit.

Bake in the oven for 35 minutes until bubbly and crust is lightly golden. Allow to cool on the stovetop or on a trivet for 20 minutes before serving. Serve with fresh whipped cream and or ice cream.

Blueberry Honey Yogurt Popsicles

Jun 12 by Michelle

Prep Time: 4 hours and 5 minutes

Cook Time: 0 minutes

Total Time: 4 hours and 5 minutes

Serves: 6

Here’s a delicious popsicle recipe for you guys to make this summer! Blueberry honey yogurt flavored!

Ingredients:

2 ¼ cups of fresh organic blueberries
1 tbsp fresh lemon juice
2 tbsp organic honey
2 cups of Greek flavored yogurt of choice (I love the honey and or vanilla)
6 popsicle molds

Instructions:

In a blender add all of the blueberries and lemon juice and pulse until you get a smoothie consistency (don’t be afraid if this is thick and unappealing). In a large bowl, pour the blueberry mixture into the bowl and mix with honey. Next, gently mix in the yogurt to give it more of a swirl effect don’t over mix and leave some of the yogurt exposed.

Pour the mixture carefully into the clean Popsicle molds and insert a stick if comes with them otherwise if going old school freeze the batch for 2 hours and then insert a wooden popsicle stick in the middle. Freeze the batch for 4-6 hours but overnight is preferred. Before eating, run warm water over the molds for easily release.

*Try this recipe with other flavors besides blueberries like strawberries (hulled and stems removed), cherries (pitted and stems removed) and or peaches (skinned and seed removed) to name a few.

3-Ingredient Oreo Truffles

Jun 10 by Michelle

These are my ultimate favorite dessert to eat! I was first introduced to them at my baby shower where my mother-in-law made them and decorated little baby faces on each! They were a huge hit of the party and there was literally none left when it was over. Thankfully she saved me a plastic container of some just for me 🙂 I just had to get the recipe and try for myself. I was shocked that they tasted just as good as that day!

You can use any white melting chocolate that hardens up but Ghirardelli is so delicious! I found these 12oz. bags at Target on sale.

Oreo Truffle Ingredients:

1 package of Oreo cookies
1 package of cream cheese 8 oz. (softened)
24 oz. Ghirardelli white melting wafers (or white chocolate)

Directions:

Put the full cream-filled oreos in a food processor and pulse until it is fine crumbs and no big pieces. You might need to do it in small batches.
Pour the crushed oreos in a large bowl and add in the softened cream cheese. Use a fork or spoon to mix it in good until sticky and no cream cheese showing.
Take 1- 1/2 tablespoons of dough and roll it into small balls. Put them on a cookie sheet and pop them in the freezer for 20-25 minutes.
Melt the Ghirardelli chocolate in a microwavable bowl for 15 second intervals, stirring until melted. Take a dough ball and place it on a fork (flat side down) and dunk it in the chocolate. Shake off the excess chocolate and put on a piece of wax or parchment paper. Do this over another cookie sheet or large plate.
If you want toppings, add some crushed up oreos while the chocolate is still wet. If you want the pretty lines (see below) just melt chocolate and put it in a ziploc bag and drizzle over tops.
Place in the fridge to set them up and enjoy! I personally think they are the best after an hour chilled. If you are putting them out for a party I would recommend to put ice under a plate or serve right after taking out of the fridge.

Strawberry Poke Cake Dessert

Jun 6 by Michelle

Make this yummy chilled dessert for a summer party! If you like really moist cake, you can add an extra half box of jello…I think I will do that next time 🙂

Ingredients:

White cake mix
Strawberry jello mix (3 oz)
1 cup water (boiling)
Cool whip
Strawberries (optional)

Instructions:

Bake a white cake in a 9 x 13 inch dish. Let cool for 5-10 minutes.
Take the end of a wooden spoon or a straw and poke holes all over the cake (the smaller, the better it will be)
Boil a cup of water and mix the strawberry jello in it, wait 2 minutes then pour it all over the cake so it goes into the holes.
Cover the cake then let chill in the fridge for a a couple hours.
Top with cool whip and sliced strawberries!

Use a smaller wooden spoon and make more straight lines (a family member did this one kind of sloppy)

Pour the jello evenly over the cake so it soaks it all up.

Yum!

Zucchini Brownies Recipe

Jun 3 by Michelle

I found these yummy zucchini brownies from Adriana on Instagram! They are so yummy! Note: This recipe isn’t very sweet…for more sweetness you can put 1/2 cup chopped bakers chocolate or chocolate chips.

Ingredients:

2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup oil
1-1/2 cup sugar
1 Tbsp. vanilla
2 cups shredded cups zucchini

Directions:

Heat oven to 350°F. Line 13×9-inch pan with parchment, with ends of parchment extending over sides. Spray with Pam.
Combine the flour, cocoa powder, baking soda, and salt in large bowl. Whisk oil, sugar and vanilla until blended in another bowl. Add flour mixture. Stir in zucchini. Mixture will resemble coarse crumbs.
Press zucchini mixture onto bottom of prepared pan. Bake 25 to 30 min. Let cool. Use parchment paper to remove from pan. (I used store bought frosting because I was short on time)

Adorable Farm Animal Cupcakes

Jun 2 by Michelle

Make some farm animal cupcakes for a party! You can even have your kids help you make them. Here’s a pig, chicken, sheep, and a cow. Use marshmallows, candy eyes, candy corn, m&ms, jelly beans, etc! Thanks to Adrianna for letting me share!

Banana Cream Poke Cake Recipe

May 24 by Michelle

Here’s one of my favorite desserts to make for the summer time…banana cream poke cake! It is so easy to make and is always a crowd pleaser.

Ingredients:

1/3 of a box of Vanilla wafers
2 boxes of instant banana cream pudding (3.4 oz)
Cool whip (8oz)
Yellow cake mix

Directions:

Prepare the yellow cake mix and bake in a 9×13 cake pan. Once it cools for 5 minutes, use the end of a whisk or wooden spoon to poke holes in straight lines in the cake.
Make the 2 boxes of pudding (using 4 cups of milk) making sure the lumps are gone. After 1-2 minutes, pour the pudding all over the top of the cake. Use a spatula and smooth it out so that the pudding falls into the holes. Spread evenly.
Put the cake in the refrigerator to completely cool for 30 minutes to an hour.
Spread cool whip over the whole cake.
Crush up the nilla wafers in a baggie (we used a rolling pin) and pour over the cake when you are about to serve. If you do it prior, they won’t be as crunchy.
Top with fresh sliced banana pieces and serve!

We used our metal whisk to make big holes that went through to the bottom!

Pour your pudding over the holes (we waited a little too long so the pudding was pretty thick)

So good!

Mini Sugar Cookie Fruit Pizzas

May 22 by Michelle

Preptime: 20 minutes (excluding decorating)

Cooktime: 8-10 minutes

Makes about 10+ cookies depending on size

Cookie ingredients:

¾ cup butter, room temperature
1-8 oz pkg cream cheese, room temperature
1 cup of granulated sugar
½ cup powdered sugar
1 egg, room temperature
1 tsp almond extract
2 ¾ cup of flour + ¾ cups (divided)
½ tsp baking powder
½ tsp salt if using unsalted butter (otherwise omit this ingredient if using salted butter)

Cookie Decoration Ingredients:

4 oz cream cheese, softened
¼ cup of marshmallow cream
1 tbsp lemon curd
¼ cup of blackberries (halved if you like)
¼ cup of blueberries
¼ cup of kiwi (peeled and sliced, diced, or quartered)
¼ cup of strawberries (sliced, halved, quartered, or diced)
¼ cup of raspberries

Cookie Directions:

Preheat oven to 375 degrees and prepare a baking sheet lined with parchment paper and lightly greased with cooking spray (I always use coconut oil).
In a large bowl with a hand held mixer cream together butter, cream cheese, sugars, egg and extract on medium speed until light and fluffy.
Next add in the dry ingredients to the same bowl and blend until soft dough forms; if you need to add ¼ cup of additional flour until you get that soft consistency. *Altitude and temperature can affect how much more flour you need to add; but don’t worry as long as you don’t over mix the cookie will yield soft results.
On a lightly floured surface, dump the cookie dough out of the bowl, and pat down with your palms to form a square or circle about 3/8 inches; you want a thick dough as this will help the cookies to keep soft; a thinner dough will produce crunchier cookies and no sugar cookie should be crunchy.
Cut the preferred shape out using a cookie cutter dipped lightly in flour or a biscuit cutter and place on prepared baking sheet about 2 inches apart.
Bake the cookie for 8-10 minutes; allow to cool for 5 minutes on pan before transferring to cooling rack
Once cookies have cooled completely about 35 minutes to hour, then its time to frost them.

Decorating directions:

In a small bowl with a silicone spatula, whip the cream cheese, marshmallow cream, and lemon curd together until creamy and smooth.
Spread the frosting on each cookie and decorate, as you like with the fruit. This is a great way to get your kids in the kitchen and allow them to get creative with their cookies. Store in the refrigerator in an airtight container; especially if it’s really hot (during peak Spring/Summer months) until ready to serve.

4th of July Dipped Oreo Flags

May 20 by Michelle

Here’s a cute idea for the 4th of July…make flag oreo cookies! They would be so cute laid out on a platter. They are so easy to make too!

Ingredients:

12 OREO cookies
1/2 cup white candy melts
1/4 cup red candy melts
2 Tablespoons vegetable shortening or lard
Blue & White Star Sprinkles

Directions:

Prepare a surface with parchment paper or a silicone baking mat for the candy-dipped OREOs to dry on.
Melt the white candy melts in a microwave-safe bowl, along with a tablespoon of shortening, heating for 20 second bursts and stirring in between until you reach a smooth consistency.
Dip the OREOs halfway into the melted white candy, pull out and let any excess candy drip off, and then double dip.
Allow the white candy coating to dry – I found that by the time I was done the 12th cookie, the 1st cookie was dry.
Melt the red candy melts using the same method outlined above.
Using a spoon, drizzle the melted red candy over the white candy coating in straight stripes. Immediately sprinkle the Star sprinkles overtop.

Allow to dry before serving or storing. Will keep in a covered container for two weeks.

Watermelon Cake for Summer

May 20 by Michelle

Supplies Needed

1-2 watermelons
Kiwi
Strawberries
Whipped cream
Knife
Blueberries

Cut the two round ends off a watermelon then slice two-three pieces. Stack them on top of each other and decorate with whipped cream and fruit! So fun for a hot day in the summer time. Thanks, Joanna Harding!

Reeses S’mores for a Campfire

May 19 by Michelle

I saw this idea off Kitchen Fun with My 3 Sons and just HAD to try it! My husband is obsessed with these peanut butter cups so he ran off to the store to pick up some. Instead of using the regular ol’ hershey bars try your favorite chocolate candy!

Ingredients:

Graham Crackers
Marshmallows
Reeses peanut butter cups

Nummm….

Homemade Horchata Recipe

May 19 by Michelle

Prep time: 4 hours to overnight

Serves 8-12 servings; about 10 cups

Horchata Ingredients:

2 cups long grain rice
2 cinnamon sticks, broken into 3 pieces
3/4 cup of slivered almonds
¾ cup of sugar
1 cup almond vanilla milk (I prefer Almond Breeze)
1 12oz can evaporated milk
6 cups of cold water; divided in half
1 ½ tsp pure vanilla extract

Directions:

In a large bowl add the first three ingredients, cover and refrigerator for a minimum of 4 hours but overnight is preferred.
Remove the cinnamon sticks, minus one piece and place all ingredients from bowl plus the sugar to your blender. Blend until all ingredients are smooth; according your blenders manufacture instructions (e.g. Vitamix).
Using a fine mesh strainer and several layers of cheesecloth over a pitcher/large bowl/large measuring cup; pour the blended ingredients over the cheesecloth using a spatula to help the liquid move through the cloth. You may have to repeat this process twice depending on how many layers of cheesecloth you are using.
To the mixture, add in the remaining ingredients (i.e. almond milk, evaporated milk, 3 cups of water, and vanilla extract), mix to combine and refrigerator until chilled and ready to use.

Churro Bites Recipe

May 19 by Michelle

Prep time: 15 minutes

Cook time: 10-15 minutes

Serves 5 at 5 a piece for a total of 25

Ingredients:

1 cup water
1 cup all purpose flour
½ cup salted butter (if using unsalted add ¼ tsp salt)
1 tbsp sugar + 1/3 cup of sugar (divided)
½ tsp pure vanilla extract
2 egg yolks
1 tbsp brown sugar
1 tsp ground cinnamon
Oil for frying

Directions:

In a medium saucepan on medium-high heat add the water, butter, (salt if not using salted butter) and tablespoon of sugar. Allow the mixture to come to a gentle boil until the butter is melted. Reduce the burner to simmer and add the flour; with a silicone spatula combine until a soft dough forms (try to remove any lumps by pressing the spatula into the dough and smoothing out the lumps. Once the dough has formed, remove from heat and allow to cool for about 10 minutes.
In a Dutch oven or deep skillet, add enough oil to cook the churros (about 2 cups) and heat to 350 degrees.
Next take the egg yolks and vanilla and add to the dough, mixing again with the spatula to combine.
Taking about a teaspoon of dough at a time, roll into a ball with your hands and place on a plate until all the dough is rolled out.
In a small bowl or container, combine the remainder of the sugar, brown sugar, and cinnamon.
When the oil is heat, gently place about 6 churro balls in the oil and cook for about 3-5 minutes until golden brown; make sure to stir the pot with a spider strainer as sometimes the dough can stick together.
Remove the balls and drain on a paper towel for a few seconds then place into the cinnamon sugar mixture, coating evenly.
Repeat all steps until finished.
Serve the churro bites with homemade or store bought caramel sauce, dulce de leche, and or chocolate fudge.