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Everyday Special Touches

May 16, 2012 By

A few weeks ago I posted How To Add Special Touches to Store-Bought Desserts and today I wanted to share my everyday special touches. As Moms we know everything about our children. We know their favorite things, their dislikes, when they are lying {usually} and what makes them happy.

You probably don’t even realize all of the special touches you do for your family everyday! Whether it’s serving your family’s favorite meal, surprising them with a fun activity or making their favorite dessert.

At our house, ever since we put up our outside dining set, Colton requests to eat dinner outside rain or shine. When it’s a nice day out I usually set dinner up outside and it makes his day!

It’s also the little things that make my husband happy. The way to his heart is through his favorite foods {easy enough, right?!} During the summer months I like to make his favorite ice cream cake and watch his face light up like a little kid. I’m sure your family will appreciate this simple summer ice cream treat as well!

OREO Ice Cream Cake

(1) 15.5 oz package of OREOS
(1) 12 oz jar of Hot Fudge
About 1.5 quarts Vanilla Ice Cream {or try different flavors!}
(1) 8 oz container of COOL WHIP
Drizzle of Chocolate Syrup
Sprinkles

  1. Place the OREOS in a ziploc bag and crush with a rolling pin or mallet. Layer them in a 13x9x2 inch pan and press down.
  2. Warm up a jar of hot fudge (you can do low cal or reduced fat) as per jar instructions and spread over OREOS.
  3. Spoon and smooth your ice cream down for the next layer.
  4. Spread COOL WHIP over the ice cream and drizzle about 3 Tbls chocolate syrup over the top. Top with sprinkles.
  5. Freeze overnight. Enjoy!

If you haven’t yet, check out the April issue of Better Homes and Gardens, Real Simple or Everyday Food for my COOL WHIP ad! To see behind-the-scenes video of our photo shoot for the ad and for more recipes visit COOL WHIP’s facebook page.

I am working in partnership with the COOL WHIP brand and I am receiving compensation for my participation in this campaign. All thoughts/opinions are 100% my own.

Filed Under: Blog, Desserts, Promotions, Recipe Box Leave a Comment

Scotcharoo Dessert Pops

May 3, 2012 By

Everything’s better on a stick, right?

The infamous cake pop has been appearing at birthday parties, weddings and baby showers across the world. There are hundreds of cute, intricate and time-consuming designs. I even have a cake pop pinterest board of pops I’ll probably never even try to make.

Why?

Maybe I’m just a cake pop failure, but mine never turn out like the photos. The balls end up bumpy, the chocolate isn’t smooth and they end up looking like my five year old made them.

In come Scotcharoos, one of my favorite childhood desserts. The rice krispie mixture makes them easy to mold into shapes and it takes far less time than cake pops!

Use your favorite recipe for Scotcharoos. I like the recipe from ricekrispies.com.

Scotcharoo Pops 

    • 1 cup light corn syrup
    • 1 cup sugar
    • 1 cup peanut butter
    • 6 cups Rice Krispies cereal
    • 1 cup semi-sweet chocolate chips
    • 1 cup butterscotch chips
    • Sprinkles or other decorations for garnish
    • Lollipop sticks or Wooden Treat Sticks
    1. Place the corn syrup and sugar into a saucepan and cook over medium heat, continuously stirring, until the sugar dissolves and the mixture begins to boil. Remove from heat and stir in peanut butter. Then pour in your Rice Krispies and stir until combined. Press mixture into a pan coated with cooking spray. Set aside for 20-30 minutes so the mixture can cool and harden a bit.
    2. Cut your rice krispie mixture into 1×1 inch squares and roll each of those into balls. Stick the Lollipop sticks in the center and set aside.
    3. Melt the chocolate and butterscotch chips together in a saucepan over low heat, stirring constantly until melted. Dip each “pop” into the melted mixture and then roll in sprinkles. Stick in styrofoam or a Cake Pops Stand to dry and harden!

Ok, these huge ice cream-looking Scotcharoos are too decadent! Use the same process as the circle pops, but shape into an ice cream bar shape.

Yum!

Filed Under: Blog, Desserts, Recipe Box 12 Comments

Whole Wheat Mixed Berry Shortcakes

April 16, 2012 By

I am usually a decadent dessert-loving girl, but there’s something about fresh berries that taste so satisfying when craving something sweet. I’ve been trying to eat a bit healthier and eat a wide range of fruits and veggies everyday, but my motto has always been everything in moderation. I sure don’t feel guilty eating a serving of these Whole Wheat Mixed Berry Shortcakes.

The whole wheat shortcakes are filled with blueberries and topped with beautiful turbinado sugar. For the mixed berry topping, I used both fresh and frozen berries. You can use whatever you have on hand. I let the strawberries, blueberries, blackberries and raspberries mascerate {ie: I sprinkled them with sugar and set aside so they release their fruit juices!} If you are using all fresh berries, add 1/4 cup pomegranate juice {or apple}. Frozen berries seem to create a lot more juice.

Whole Wheat Mixed Berry Shortcakes
Serves about 12

For the Berries:

  • 4 cups berries, frozen or fresh {raspberries, blackberries, blueberries and diced strawberries}
  • 1/2 cup sugar
  • 1/4 cup pomegranate or apple juice {if using fresh berries}

For the Whole Wheat Shortcakes:

  • 3 1/2 cups whole wheat flour
  • 1 cup blueberries
  • 1/2 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup cold butter, diced small
  • 1 1/4 cups heavy whipping cream
  • 1 egg
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • Turbinado sugar
  1. Place berries in a small bowl with 1/2 cup sugar {and juice if using fresh berries}. Set aside and let macerate.
  2. For the shortcakes, combine the flour, sugar, baking powder and salt in a mixing bowl. Add your diced butter and mix until combined. {If you aren’t using a KitchenAid Mixer, I recommend using your hands or cut in the butter to combine.
  3. Whisk the cream, egg, egg yolk and vanilla and add to the flour mixture. Stir until moistened. Fold in your blueberries.
  4. On a floured surface, roll out your dough to 1 inch thickness {I like to just use my hands. It doesn’t need to be perfect.} Using a round 3 inch cookie cutter or a large drinking glass, cut out your biscuits and place on a baking sheet. Sprinkle with turbinado sugar.
  5. Bake at 400 degrees for 15 minutes or until golden brown. To serve, cut a shortcake lengthwise and top the bottom portion with the berry mixture, followed by the top of the shortcake and additional berries. Serve warm with COOL WHIP.

As you may know, I currently have a partnership with COOL WHIP {Check out my ad here!}, but this recipe is not part of the paid campaign.

Filed Under: Blog, Desserts, Recipe Box 6 Comments
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