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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 16 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

How To Add Special Touches to Store-Bought Desserts

April 5, 2012 By

I love to bake, but I don’t have near enough time to serve as many homemade desserts as I’d like. Whether it’s for entertaining or for a regular weekday night, a store-bought dessert can be a time-saver. Just because it’s store-bought doesn’t mean you can’t fancy it up and make it special!

I wanted to show a few different ways to “plus up” your store-bought desserts, so I went out and bought a few of my favorites. These special touches with COOL WHIP can add flair and flavor to any dessert.

Here we have fruit pizza, brownies and Strawberry pie- several kid-friendly and family favorite treats:


To achieve a perfect dollop, spoon your COOL WHIP into a large Ziploc bag and cut a bit of the corner off to make a quick and fuss-free pastry bag! Look how this plain supermarket Strawberry pie has been transformed into something extra-special.


Sometimes a simple dollop of COOL WHIP is all you need, but I often like to add toppings like fresh fruit, nuts, sprinkles and sauces. Here’s a plain brownie with added excitement!


A few dollops of COOL WHIP on a fresh fruit pizza is one of my favorites. The beautiful colors of the variety of fresh fruit with the added dollops of COOL WHIP look suited for a special occasion, but literally only took me two minutes to add the special touches.


I am all for homemade desserts, but when I’m in a time crunch or don’t feel like baking, I know that I can add my own touches to create that extra-special feeling of a homemade dessert.

How do you “plus up” store-bought desserts?

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 10 Comments
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