Tag Archive | Yummy

Memorial Day Desserts

Memorial Day weekend is upon us. So I’m putting together a few dessert recipes that I’m wanting to try, but can’t really decide on one. Maybe you’ll even find the dessert you will use from this list, unless you’re like me and can’t make a decision to save your life. Then it’s the day of your Memorial Day Party / Cookout / Picnic and you’re scrambling to make a last minute decision. I guess the word would be procrastinator.. which is the ONE word I would use if someone asked me to describe myself using one word. I’d like to think procrastination and being a mother come hand in hand, but maybe that’s just me.

So the first recipe I found, is seems pretty simple… so if all else fails and I’m counting down the minutes until my guests arrive, this may be what I throw together just to get something festive out.

Red, White and Blue Pinwheel Icebox Cookies – I found these over at Just A Taste

Patriotic Cake –  found at Createdby-Diane

Patriotic Jello Cookies –  Munchkin Munchies

 

No Bake Flag Cake – Mommy’s Kitchen

Red, White and Blue Tie-Dye Cake or Cupcakes! – Sally’s Baking Addiction

Red, White and Blue Fudge Stars – Hungry Happenings

Red Velvet Chocolate Chip Cookies

So I went searching the internet yesterday to try and find a recipe for cookies. Something that was a little different from the basic (and now I think plain) chocolate chip cookies. My search took me from Pinterest to a website called Sally’s Baking Addiction, where I found, what I thought, were the most delicious looking cookies I had ever seen. I’m not joking, they looked that good. Now I made a batch of these cookies last night and they didn’t disappoint. If you’re looking for a recipe for the best cookie in the history forever, well I’m going to strongly suggest that you try these.

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Just look at them! I don’t think I need to say another word about them.. I’ll just tell you what you need to make them, and how to make them. ** I did not come up with the recipe just sharing it because they are amazing. **

Go to Sally’s Baking Addiction for extra tips for this recipe. She also included a bonus recipe for red velvet crinkle cookies made from scratch, that I haven’t tried yet but look good. Seriously, just go check it out! 🙂 I hope you enjoy these cookies as much as I did!

Ingredients:

  • 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (careful not to over measure)
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature.
  • 3/4 cup (150g) packed light brown sugar (or dark brown)
  • 1/4 cup (50g) granulated sugar
  • 1 egg, at room temperature*
  • 1 Tablespoon (15ml) milk
  • 2 teaspoons vanilla extract
  • 1.5 Tablespoons red food coloring (liquid, gel, or 2 tsp beet powder alternative)*
  • 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)

Directions:

Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. On low speed, beat in the chocolate chips. The dough will be sticky.

Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 4-5 days– make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). Chilling is mandatory.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop 1.5 Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post) – that’s optional and only for looks.

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months – thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).

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!

Banana Split copy

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!!

banana split break copy

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!

Watermelon Cupcakes-1

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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