Archive of ‘Desserts’ category

Frozen Yogurt Pops

Nothing screams summer like a sweet, cold treat. I recently created this summer dessert for SC Johnson, where I am a guest blogger. When planning your next summer dessert, put aside the carton of ice cream and ordinary pops and consider making these easy yogurt pops. Not only is yogurt good for you, but you can combine it with your favorite “mix-ins” to create a delicious summer treat. Because you can use any yogurt on hand, this recipe is simple and takes just minutes to whip up when the craving hits. Prepare a batch ahead of time so they are ready to indulge in on a warm summer afternoon. Make them all the same or create a variety – the options are endless!

Frozen Yogurt Pops

They are really simple to make and look amazing!

Make Frozen Yogurt Pops

Easy Yogurt Pops

Prep: 5 minutes

Freeze: 1 hour, minimum

Yield: 1 Yogurt pop

 Materials

Small paper cups

Small wooden sticks or spoons

 Ingredients

2 tablespoons graham crackers, crushed (you can also use crushed cookies)

1/2 cup vanilla yogurt or flavor of your choice

1 tablespoon blueberries or your favorite mix-in

 Directions

In a paper cup, layer 1 tablespoon of graham cracker crumbs, yogurt and blueberries. Top with remaining graham cracker crumbs. Insert wooden stick or spoon and place in the freezer for at least one hour. Once frozen, remove paper cup, serve and enjoy!

I am a Guest Blogger for SC Johnson and this is a sponsored post. All ideas and opinions are my own. 

 

 

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Decorating Cupcakes with Chocolate Flowers

I used candy melts in so many ways: creating chocolate covered pretzels, dipping strawberries, making chocolate candy molds…it is so useful! Last week I shared over on the  SCJohnson.com blog, how to create cute cupcake toppers for spring.

Here’s a peek:

Decorating Cupcakes with Chocolate Flowers

 

Creating this spring flowers took less than 15 minutes total! Not only are they simple, but you can really get creative with the chocolate and make different sizes and styles of cupcake decorations.

Be sure to check out my full post for the step-by-step photos and create your own spring cupcakes!

I am a Guest Blogger for SC Johnson and this is a sponsored post. All ideas and opinions are my own.

 

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Salty & Sweet Christmas Treat

It’s that time of year when we bake up a storm, cookie swap like crazy and make gift baskets for all of our friends and families. This year I tried out a new dessert recipe and it happens to make the perfect holiday party treat OR that something special for friends or colleagues.

What’s salty, chocolatey and festive? These Reindeer Antlers – yummy and cute!

 Sweet & Salty Christmas Treat


Pretzels and chocolate — is there a better combination? There really aren’t many things better than great chocolate and Dove totally has you covered. Click to sweeten the holidays with Silky Smooth Dove Chocolate.

Reindeer Antlers Treat

 Pair this treat with a small glass of milk and you have the perfect surprise for that after school snack (that is if you don’t eat them before the kids get home!).

Reindeer Antlers

Ingredients:

1 3/4 cups DOVE® Chocolate

3/4 cup M&M’S® Brand MINIS®

1 bag pretzel sticks, broken into various sized pieces

Reynolds® Parchment Paper

To Make:

1. Remove 3/4 cup red and green M&M’S® Brand MINIS® and set aside for decoration.

2. Line a baking sheet with Reynolds® Parchment Paper.

3. Melt the DOVE® Chocolate in a bowl set over a saucepan of boiling water. Stir the mixture as it melts. When mixture is shiny and smooth, turn off the heat.

4. Once all the chocolate is melted, dip the pretzel pieces one at a time and arrange them on the prepared baking sheet into an antler shape. Place the M&M’S® Brand MINIS® on each antler as it is finished.

5. Repeat this same process until all the antlers are finished.

6. Let the chocolate cool completely and get firm. You can refrigerate to firm the chocolate more quickly.

7. Once firm, remove them from the Reynolds® Parchment Paper.

8. If desired, wrap each one in a sheet of cellophane, tied with a ribbon or simply put them on a cookie plate.

Tip: Add red M&M’S® Brand MINIS® to form the red nose.

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Disclosure: Compensation was provided by Mars via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Mars.

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Reeses Pieces Shake

Warning: this recipe is dangerous. Proceed with extreme caution.

Reeses Pieces Shake

Reeses Pieces, peanut butter, vanilla ice cream, cool whip. Enough said.

Be carfeul.

peanut butter shake

 To me, this is perfection (and I may or may not have consumed this after I took this photo. Yes, it was 9am).

It’s THAT good.

………………………..

Reeses Pieces Peanut Butter Shake

 In a blender, combine:

Vanilla Ice Cream, Handfull of Reeses Pieces, Splash of Milk

Once blended, in a glass layer the shake with peanut butter.

Hostess Tip: Put a big scoop of peanut butter in a ziploc with the tip cut off. Then just squeeze in a thin layer of peanut butter.

Repeat  layers.

Top with cool whip and a few more Reeses Pieces.

 

Don’t share. Enjoy.

 Love Reeses Pieces? How about Reeses & Nutella Cookies?

 

 

 

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Nutella & Reeses Cookies

Looking for festive and delicious Halloween Cookies?  Well, after I made these Nutella Cookies for my girls, I was dreaming up all sorts of reasons to make them again. But what could be better than Nutella Cookies, right? Well, how about if you add in Reeses Pieces? Yep — Nutella & Reeses Cookies have been born.

You’re welcome.

Halloween Cookies ::  Nutella Resses Cookies

This recipe was adapted from the one here courtesy of two peas and their pod

Nutella & Reeses Halloween Cookies

Yield: 3 dozen cookies Cook Time: 10-11 minutes

Ingredients:

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup dutch-process cocoa

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup dark brown sugar

1-1/2 teaspoons vanilla

1/2 teaspoon hazelnut extract

1/3 cup Nutella

1/3 cup milk

2 cups Reeses Pieces

Directions:

1. Whisk together flour, salt, baking powder, and cocoa, set aside. In the bowl of a stand mixer, add the butter and sugars. Beat on medium speed until smooth and creamy, about two minutes. Add the vanilla and hazelnut extract and beat until extracts disappear. Add the Nutella and mix until batter is smooth.

2. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Fold in Reeses. Chill dough for at least 15 minutes before baking. You can make the dough a few days in advance, just wrap it in plastic wrap and store in the refrigerator.

3. When you are ready to bake the cookies, preheat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat or parchment paper. Take a tablespoon of cookie dough and roll it into a ball. Place on lined baking sheets and gently press down on the dough ball. Continue making dough balls until the cookie sheets are filled-leave two inches in between cookies.

4. Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.

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Nutella Cookies (made with love)

I baked yesterday. Nutella Cookies. They ate them and the world rejoiced. Okay, maybe not exactly :)

Nutella Cookies 

Some people bake because it’s their passion, others bake for special occasions or when they’re entertaining. Personally, I do bake for  birthdays and holidays but not really for entertaining. Perhaps I’m not a big baker because I worked in a bakery for many years ( sometimes the smell of buttercream or proofing dough haunts me).  I love to entertain but I’m not one for a dessert course and if I serve it — I rather make homemade ice cream. I do however bake when I feel like my girls need a little extra mom-love. Like yesterday. They needed some love and sugar, I gave them a big does of both :).

It’s been a crazy week in our home… lots going on but nothing out of the ordinary. Work, school, soccer, dance … and I noticed  I was a little “short” with my girls yesterday, the week was clearly wearing on me. We needed a sugar-love intervention. So, I told the girls to play outback with the pup for a bit and I whipped up these babies. Then, we ate cookies and painted our nails – girl time with mom. Then  we all felt better. Love it when life is that simple.

Enjoy!

Chocolate Nutella Cookies

recipe from two peas & their pod

Yield: 3 dozen cookies  Cook Time: 10-11 minutes

Ingredients:

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup dutch-process cocoa

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup dark brown sugar

1-1/2 teaspoons vanilla

1/2 teaspoon hazelnut extract

1/3 cup Nutella

1/3 cup milk

Directions:

1. Whisk together flour, salt, baking powder, and cocoa, set aside. In the bowl of a stand mixer, add the butter and sugars. Beat on medium speed until smooth and creamy, about two minutes. Add the vanilla and hazelnut extract and beat until extracts disappear. Add the Nutella and mix until batter is smooth.

2. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 15 minutes before baking. You can make the dough a few days in advance, just wrap it in plastic wrap and store in the refrigerator.

3. When you are ready to bake the cookies, preheat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat or parchment paper. Take a tablespoon of cookie dough and roll it into a ball. Place on lined baking sheets and gently press down on the dough ball. Continue making dough balls until the cookie sheets are filled-leave two inches in between cookies.

4. Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.

They’re delicious, make them now. Next, I have to try this avocado ice cream from two peas & their pod. THAT sounds ah-maz-ing.

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