Is it too soon for for a YUMMY FALL DESSERT?! I’ve already seen Halloween decor, costumes, and treats in the stores…so why not add to the early fall craziness lol.(Clearly my daughter approves haha). My daughter and I made this fun recipe together in a big casserole pyrex dish…but it can also be made in individual cups for a Halloween party or class.
We used the recipe from one of my fave Chocolate Lasagna’s here ….and then changed it slightly…but it’s a super fun, easy, and kid friendly recipe!
2 packages regular Oreo cookies (Not Double Stuff)
Begin by crushing all the Oreo cookies. I put mine in a ziplock bag and crushed them with a rolling pin (but a food processor works too). Roll until all the chunks are out and it is a fine crumb consistency.
Transfer 1/2 the Oreo crumbs to a large bowl (or one bag of oreo’s worth). Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Then mix in several drops of the food coloring (I did this until it turned into the color I desired). Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top.
Spread evenly the remaining bag of crushed oreo’s on top as the graveyard “dirt.”
Then decorate your graveyard however you like (with the milano cookies sticking out, worms coming out, and pumpkins….get creative!)
Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Le Mignon Macarons recently had a giveaway via their Instagram account for a free dozen macarons…and I won! I was so excited and they were so delish that I had to share about it. Le Mignon sells macarons for weddings, parties, and to order just for yourself haha. Go on and check them out! I received three flavors: Salted Caramel, Matcha Green Tea, and Vanilla. They were all so delicious…I think the green tea was my fave! (My hubby’s was the caramel).
One of my favorite donut combos is maple and bacon, and I love any desserts that are salty and sweet. A local donut shop called the Donuttery has a maple bacon donut that is out of this world. I wanted to recreate that same taste but I didn’t want to make a donut…so I started thinking of how I can add it to a cookie. I decided that an oatmeal cookie would go great with a maple glaze and bacon…it makes sense right? Maple and oatmeal? They are all breakfast food items right? Anywho, my hands down favorite oatmeal cookie recipe is the Pioneer Woman’s Brown Sugar Oatmeal Cookie Recipe. So I made that recipe and made up a maple glaze, cooked some bacon, combined it, ate it, and swooned. Give them a try if you are a maple/bacon fan!
1 cup Salted Butter, Softened
2 cups Packed Dark Brown Sugar
2 teaspoons Vanilla Extract
2 whole Eggs
1-1/2 cup All-purpose Flour
1 teaspoon Salt
1/2 teaspoon Baking Soda
3 cups Old Fashioned Oats
2 cups powdered sugar
2 tblsp Maple Syrup
1 tsp maple extract
1 tsp vanilla extract
1/4 Cup of milk (You can add more milk or powdered sugar to change the thickness of the glaze)
Preheat oven to 350 degrees. Mix dry ingredients.In a separate bowl using an electric mixer, beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.Add dry mixture to creamed mixture in 2 to 3 batches, mixing it until just combined.Mix in the oats until just combined. I ran out of parchment paper (which is what I prefer to use), but foil worked fine…just make sure it is lightly greased. Bake about 15 minutes (take out a little earlier if you like them chewier or leave longer for crispy cookies).Combine all the ingredient to make the glaze in a bowl, and dip the cookies ONCE THEY ARE COOL. My favorite way to cook bacon is on a wire rack, in the oven, at 350 degress about 8 minutes per side. It makes them perfect strips.Cook bacon until their desired crispiness and then blot with a paper towel, and cut little bacon squares or crumble. Dress the cookies and enjoy!
My Grandma had a fall recently so she hasn’t been up for going out and getting her sweet treats from the grocery store….which if you know my Gram, is a tragedy because she loves her sweets. So my mother-in-law brought me this cute tin with this note from her:Since she loves lemon I found a great lemon cookie recipe here. The recipe originally has a lemon glaze but since she isn’t into cookies with lemon glaze I added more lemon to the actual batter and left out the glaze and it was just as delish and not messy.
2 cups + 2 Tbsp all-purpose flour
1 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 1/4 cups granulated sugar
Zest of 2 lemons
1 large egg
1 large egg yolk
Juice of 2 lemons
1 1/2 tsp vanilla extract
Preheat oven to 350 degrees
Mix together all dry ingredients.With an electric mixer, whip together butter, sugar and lemon zest on medium-high speed, until mixture is fluffy. Then mix in egg, then egg yolk until combined, then mix in lemon juice and vanilla extract. Slowly add in dry ingredients and mix just until combined. Scoop onto parchment lined cookie sheets and cook for 10 minutes (or until desired crispiness…I love crispy cookies).Once the tin was full, I still had a lot more cookies so I used the extra thank you gift bags left over from Evangeline’s Valentine’s Day Birthday Party.
So there is this new type of dessert/dessert place that is all the rage around these parts (Fountain Valley/Huntington Beach). Its called Afters Ice Cream. I have a feeling this is the beginning of a new dessert trend. Every evening this place has a HUGE line (like Diddy Riese in Westwood) …and one week night I decided to brave the long line and give it a try.
What they are known for is the “Milky Bun.” In a nutshell it is ice cream, and a topping, sealed in a warm donut. As you eat it the ice cream melts a little and causes the donut (or bun) to get “milky.” What I love is that the ice cream flavors are very unique! For example when I was there these were the flavors available: cookie monster (full of Famous Amos cookies), salted caramel, churro, mint chocolate chip, jasmine milk tea, milk and cereal, almond cookie, and my favorite…Trader Joe’s Cookie Butter flavor. The toppings are a variety of cereals, cookies, and candies. The donut is a choice between plain or glazed.
Our Milky Bun Creations: I opted for a glazed donut, with cookie butter ice cream, and captain crunch. Honestly this was not a winning combo. It was way to sweet and I couldn’t get through half of it without feeling a little nauseous. My husband chose a glazed donut, salted caramel ice cream, and cinnamon toast crunch for his topping.My husband loved his Milky Bun creation…..I tasted it and it was far superior to mine. I think a lot has to do with the combo of ice cream/toppings you get. But still I think it is something that is shareable since it is so sweet. Next time I will just get the ice cream (no donut) because the flavors are great and no one else has them!
This Mexican dessert was a favorite of mine growing up that my mom would make and buy for us. Traditionally buñuelos are in a more tostada shape….not chip shape, and you can take the time to make them from scratch but this is an easier, quicker and just as delicious way to make them from home. I love making these when we are having guests over because they are always a crowd pleaser, great to eat on their own or added to ice cream like shown above! These will be great as a Cinco De Mayo dessert!
Combine cinnamon and sugar in a bowl until it’s a dark brown color like shown. (I never measure this out but just mix until it looks like this….feel free to do a taste test of the mixture to make sure it isn’t too cinnamon-y for you. I love these raw tortillas from Costco but you can use any store bought/pre-made FLOUR tortillas. Cut the tortillas into triangles (or keep it whole for a tostada shaped dessert). Fill up a pan with veggie oil…..about 1/2 high and heat on medium/high heat. Prep is KEY when making Booners (as I like to call them), because once they start cooking the process is fast! This is my set up: pan, baking sheet with layers of paper towels to absorb the grease, cinnamon/sugar mixture bowl to dip, then serving bowl for finished chips. Heat the oil. I sprinkle some water into the pan……and if it sizzles it’s ready to go. But the temp for those who love specific directions was at least 180degrees. Flip booners once they are golden brown. Transfer cooked booners to the paper towels to soak up excess grease. Dip still warm booners into cinnamon and sugar mixture and coat both sides. Feel free to tap the booner a little to dust off any excess cinnamon and sugar. Now enjoy!
When planning desserts for Evangeline’s Valentine’s Day birthday party I wanted to do heart shaped rice krispie treats like this one I saw on Pinterest:
Cute right!? Well one thing it says in the directions is to press down on the rice krispies after cooking…which makes sense…BUT I have had bad luck with pushing rice krispie treats down in the pan after cooking. Sure it makes them perfectly shaped but when I press treats down they always come out chewy and hard after a while. And I wanted to make the treats the day before the party so I needed the treats to stay soft.
What ended up happening is I made super soft rice krispie treats but they didn’t make cute, neat hearts so I ended up with just regular rice krispie “squares” (sorta haha). But I got a lot of compliments on them because people loved the giant chunks of marshmallows in them. Enjoy!
10oz Bag of Regular sized marshmallows (THIS IS KEY: if you want the chunks don’t use mini marshmallows)
7 Cups of Rice Krsipies
In a large pot on low heat begin to melt butter down.
Once butter is almost all melted, throw in marshmallows (keep heat low). Stir marshmallows to coat with butter. Marshmallows will begin to melt down, stir occasionally (this will show just how melty the marshmallows really are). You want the marshmallows to be melted down about 85%, leaving smaller marshmallow chunks. Remove from heat.As soon as you remove the marshmallows from heat pour the rice krispies into the pot and stir (I used a pyrex rubber spatula). Its important not to over stir (like biscuits), as soon as the rice krispies are coated with mallow, poor into a greased pan, and DON’T press down.Allow to cool completely prior to cutting. You can see the large marshmallow chunks in the pan…yummy! I kept mine in the pan and covered with a towel, then cut them the next day (still soft!)
When it came time for my daughters 1st birthday party I immediately got nervous about her cake. I know it’s tradition to give your child their first bit of sweets on their birthday but I desperately didn’t want to. Now TRUST ME when I say I am not judging other moms that have, this is personal. I am someone who LOVES sweets and has struggled my whole life to eat them in moderation…and I guess I don’t want my daughter to have that struggle. Also she has already had sugar haha. I came home from work one day to find out that my mom had fed my daughter donut holes for breakfast (this was months ago btw)…so she has had enough for the year. Plus I already struggle with getting her to eat the fruit and veggies on her tray over her toast and meats…so why add another food distraction for her? (My little sister was like this….I think she would only eat Cheeto Puffs and macaroni and cheese for the first 5 years of her life haha). Anyway, so in order to give E a smash cake, I decided to make a healthy banana bread cake.
The Bad News: I couldn’t for the life of me figure out a healthy frosting so she got regular whipped vanilla frosting. AND she didn’t eat any of the cake or frosting at her actual party! In a nutshell she had a meltdown with frosting all over and wanted out of that chair ASAP.
The Good News: The day before when I was leveling off the cake to make even layers I gave her the excess and she loved it! (With no frosting)
And who cares that the picturesque cake smash didn’t go as planned haha…I have enough “cute” moments with this girl to last a lifetime!
(Optional): Nuts & sugar or natural sweetener such as honey, agave, or stevia
Preheat oven to 350. Rachael Ray says instead of peeling bananas and mashing them, squish them inside the peel, then peel and place in the bowl. Supposedly when using bananas to cook with, it helps make the bread fluffier. My bananas were not fully mashed which left chunks in my bread…this wasn’t a problem for me, but if you don’t want chunks, then take a spoon and mash the bananas down a little more in the bowl.I didn’t measure the applesauce, I just used two of these individual containers.Combine applesauce, bananas, yogurt and vanilla. Beat the eggs prior to mixing into the applesauce/banana mixture. In a separate bowl mix the dry ingredients, then combine with the wet ingredients.Pour into two 6″ greased cake pans. (Just divide the batter in half), bake at 350 for 25-30 minutes. (Toothpick center of cake to make sure it is done). You can see the banana chunks in mine.Clearly I didn’t divide my batter in half haha! (Do as I say, not as I do). Let cool on a wire rack. It’s a pretty solid cake and won’t break easily, so let them cool flat side down. Once cakes are cool, level off the tops using a sharp knife. (I used a serrated knife)After in was leveled and cooled I placed them on top of each other to ensure they were level and then placed on a cardboard cake base prior to frosting. This is key because you need to be able to move it from your cake stand to the high chair!
A few months back I featured a recipe about my knock-off of the Cronut….the Kronut. Well this month Redbook Magazine came out with 10 delicious donut recipes and they featured my Kronut as one of them! Be sure to check it out and all the other great donut recipes featured! Also be sure to like and share it!
Since I wasn’t blogging during Christmas time I thought I would show a highlight reel!
Graham Cracker Toffee: Pecan Pie Bars:
(I used this recipe and it is amazing! The only thing I did differently is that I used wax paper instead of foil…MUCH easier!) DIY Photo Coasters (Gave as Xmas gifts): Cinnamon Rolls:Butter Cookies:
(I got lazy and just cut them instead of using cute cookie cutters) Molasses Cookies:A few personal photos: E’s First snow
She passed out in Dad’s office following Christmas Eve ServiceChristmas Day E got this little buggy and loved it! I got the Target Bar Cart from my hubby! I LOVE IT!
Hope you all had an amazing and blessed Christmas!