Tag Archive | Delicious

Frozen Spiked Bomb Pop

I don’t know about you, but when I was younger I absolutely loved Bomb Pops. It was the perfect cold treat to have in the Summer. Now as a mother I find myself buying these for my kids, and occasionally I’ll take one for myself and enjoy it with them!

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But sometimes, grown ups need well… Grown up drinks. And what’s better than an adult drink that brings up happy childhood memories, and tastes amazing? Nothing, I can’t think of one thing. Beware, these go down super easy!

What you need:

  • 1 cup sugar
  • 1 cup water
  • 2 ounces vodka
  • 2 ounces freshly squeezed lime juice
  • 4-6 cups ice
  • 4 ounces blue raspberry vodka
  • 3 ounces cherry vodka

What to do:

  1. To make a simple syrup, combine sugar and water and heat in a small saucepan until sugar dissolves. Cool completely in refrigerator.
  2. In a blender add clear vodka, lime juice, 2 ounces simple syrup, and 1½ cups of ice; blend on high until it reaches a “slush like” consistency, adding more ice if necessary. Pour into a container and place in the freezer.
  3. Next, in the blender add blue raspberry vodka, 2 ounces simple syrup, and 1½ cups of ice; blend on high until desired consistency is reached, and pour into a container and place in freezer.
  4. Then, in the blender add cherry vodka, 2 ounces simple syrup, and 1½ cups of ice; blend until desired consistency is reached and place into a container and place in freezer.
  5. Let chill in freezer until ready to use.
  6. To “assemble” drink layers, spoon some of the blue in the bottom of a glass, then white, then red on top.

** You may add less or more alcohol to taste.

** If needed add more ice to each layer.

** You can freeze this until it’s ready to use, but the consistency will change a bit.

** To make a faster simple syrup: place sugar and water in a sealed container and shake well until sugar is dissolved.

Like the glass in the picture? You can buy it on Amazon!
Anchor Hocking Footed Hurricane Cocktail Glass - 15 oz


No Bake Banana Split Pie

Now, another dessert coming right in time for Summer.. Who doesn’t love the Banana Split? Well… honestly, I don’t. I don’t like bananas and I’m not a huge fan of ice cream. But PLEASE don’t let that stop you from trying this amazing recipe I have found. Just because I don’t like bananas doesn’t mean that my family dislikes them too. And this No Bake Banana Split Pie was a huge hit in my house. My husband and our two kids absolutely loved this pie!

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Since I don’t eat Banana Splits, I had to do some research on how the Banana Split became so popular. I had no idea that this widely loved dessert was created in Latrobe, Pennsylvania! And well most of you probably don’t know that I currently live in Pittsburgh, Pa and it’s not very far away from here. I also learned that it was created by a 23 year old named David Evans Strickler who was an apprentice pharmacist. He created the Banana Split in 1904 using the stores soda fountain, and it only cost 10 cents, twice the price of all other sundaes!!

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Anyways, back to the No Bake Banana Split Pie before I bore you all. Here’s what you need to make it.

Ingredients:

1 package Vanilla Instant Pudding

1 1/2 cup Milk

16 oz Cool Whip

2 sliced Bananas

1 cup Pineapple Tidbits, drained

1 cup diced Strawberries

1 prepared Chocolate Pie Crust

Chocolate Syrup

Crushed Nuts


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Directions:

1. Place a layer of sliced bananas on pie crust.

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2. Mix pudding mix and milk in a medium bowl. Stir until it begins to thicken.

3. Whisk in 8 oz Cool Whip to incorporate and then add diced strawberries and pineapples

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4. Spoon mixture into crust and refrigerate for at least several hours.

5. Top with remaining Cool Whip and drizzle with chocolate syrup and crushed nuts.

Watermelon Cupcakes

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In the spirit of watermelon season and summer not too far away, I thought I’d share a recipe I found for Watermelon Cupcakes. No, that’s not a typo! Watermelon Cupcakes. Because who doesn’t love watermelon? Wait wait wait.. The more appropriate question, who doesn’t love cupcakes? What’s better than a delicious, easy to make, pretty to look at dessert that you and the kids will love!

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This recipe will make you 2 dozen amazing cupcakes!

What you need:

1 box of white cake mix
1 1/4 cups pureed watermelon, divided
1/2 cup vegetable oil
4 egg whites
a few drops of pink food coloring, optional
1/2 cup butter, softened
2 cups of powdered sugar

Directions:

1. Preheat oven to 350 degrees.
 2. Line 2 (12-count) muffin tins with paper liners.  Set aside.
 3. In a large mixing bowl, beat white cake mix, 1 cup pureed watermelon, vegetable oil and egg whites with an electric mixer.  Beat in a drop or two of pink food coloring.
 4. Pour batter into prepared muffin tins and bake 19 to 21 minutes or until a toothpick inserted in the middle comes out clean.
 5. Allow cupcakes to cool in tin about 10 minutes before removing them to wire racks to finish cooling.
 6. Meanwhile, in a mixing bowl, beat butter, remaining 1/4 cup pureed watermelon and powdered sugar until blended.  Add more watermelon if the frosting is too thick or more sugar if it’s too thin.  Beat in a drop or two of pink food coloring.
 7. Frost cooled cupcakes with Watermelon Frosting.
 8. Store in the refrigerator when not enjoying.

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Or, if you’d like to make it a little easier I just came across this pre-made Watermelon cupcake mix made by Betty Crocker. I haven’t tried these so I can’t say that they’ll be AS good as the recipe above, but they could be worth checking out.
Amazon sells the mix and frosting together! You can check it out here if you’d like! 🙂

S’more Bites

These have to be THE most amazing dessert I have EVER made. I’m not joking! If you think I am, well you’ll just have to try them for yourself. Good news is, they are super easy to make.

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Here is what you need:

  • 1 cup graham cracker crumbs
  • 6 tablespoons melted butter
  • 1/4 cup powdered sugar
  • 12 Marshmallows
  • Reese’s mini peanut butter cups or Hershey bars
  • Mini muffin or cupcake pan (24 count total)

Here is what you do:

  • Preheat oven to 350 degrees
  • Grease pan with non-stick butter spray
  • In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon
  • Evenly distribute mixture to the 24 mini muffin cups.  Press along the bottom and sides to make a “cup”.
  • Bake for 5 minutes
  • While they are baking cut 12 large marshmallows in half
  • Remove the pans from the oven and place either one Reese’s or two sections of a Hershey bar in the graham cracker cup and cover with 1/2 of marshmallow (cut side facing down)
  • Turn your oven on broil
  • Put the pan back in and broil for 2 minutes (WATCH THEM!!)  Take them out as soon as they start to brown
  • Let cool for one hour
  • Use a teaspoon to wedge under the s’more cups and they should just pop right out!

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