This Dulce de Leche Banana Cream Pie recipe has it all! Graham Cracker crust topped with dulce de leche and bananas with a no bake banana cheesecake filling!
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I am so thankful for all the friends that I have had the opportunity to meet thanks to food blogging. And by “meet” I totally mean on the internet. While I have met so many of them in real life on trips and at conferences, there are still so many “blogger friends” that I have yet to personally shake hands with.
The nice thing about blog friends, are they get ya. They understand. They are on facebook all day, ready and available for a quick message of support, encouragement, or tech advice. Blog friends have the same work life balance struggles. They want to throw their hands up in the air at facebook when a post doesn’t get shown to their readers, and they help you figure out instagram algorithms!
A few years ago I met this girl on a press trip. And I left that trip feeling like I had met the nicest blogger in the world. I still feel that way. And her name is Carrian. She blogs at Oh Sweet Basil. If you’ve never visited her website…I suggest you start with these pancakes. They have become our family’s favorite!
Hearty Vegetarian Chili recipe packed with flavor! You won’t miss the meat in this vegetable chili, and the addition of walnuts gives the perfect texture and flavor!
***This post is sponsored by Fisher Nuts. I am excited to be a partner in creating delicious recipes, all opinions are 100% my own***
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March madness is here!!! In my mind that means two birthdays, spring break, and yardwork. I know nothing of this college basketball type of madness, haha!
So recently I gave up eating meat for Lent, and while I don’t necessarily crave it, I do have a lot to learn with cooking vegetarian. Plus, this mom needs protein. I started CrossFit nearly 6 months ago and my muscles need protein, so I’m told!
It’s easy to get protein when you are eating meat. But it’s taking me more effort to make sure I’m getting enough through legumes, eggs, and other non-meat foods.
Cashew Brittle made in the microwave! It couldn’t be easier, and it’s a fun twist on the classic peanut brittle.
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Several years back I made a recipe for Peanut Brittle, in the microwave! I usually whip up a batch of this easy candy at least once a year.
Recently at the grocery store I saw a bag of Cashew Brittle. It got me thinking how easy it would be to take that microwave Peanut Brittle recipe and make a Cashew version.
My husband is crazy about cashews. I mean, I love them too, but he could seriously devour an entire bag in a sitting without blinking. That said, I did find a big bag of cashews that I hid in the back of the pantry. Comes in handy when you want to make this cashew brittle or these Toffee Cashew Cookies!
The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!
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Happy April everyone! I’m amazed how quickly this year is flying by.
Does it seem like as you get older time goes so much faster?
When you are young, the days are long and the years between birthdays seem like forever. The wait for Christmas morning feels like eternity.
And then you have children. And the days with stomach bugs, sleepless nights, and crying babies drag on and on. And people warn you (wise wise women warn you) that you should embrace this time because before you know it, your children will be leaving the nest.
You give those wise women a side glance because on the surface, speeding through the sleepless night phase doesn’t sound so bad. Yet deep down, you don’t want that baby to grow up.
Suddenly (or at least it feels like suddenly), here you are. One child has left the nest. One child graduates high school next month, one is learning to drive this year (and turns 15 today!), and your baby is a teenager.
***sigh***
I know ya’ll just want this recipe for Coconut Cake, but I do have a point to my story. I feel like I am one of those wise women now telling YOU a secret. Enjoy life. Embrace it. LIVE your life. Make memories. Eat the dang cake.(more…)
You’ll love these easy, freezer friendly Chicken Alfredo Stuffed Shells. The perfect weeknight dinner recipe with chicken, cheese, broccoli and alfredo sauce all stuffed in a pasta shell!
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I’m going to teach you how to make an easy weeknight meal in a few easy steps. Including a freezer friendly version for these Chicken Alfredo Stuffed Shells!
But first, can we talk grammar?
There are probably many instances on this blog where I have written NUMEROUS grammatical errors. Perhaps I’ve already done so in this post. Many of you take the time to let me know, which is no biggie to me. I usually don’t fix them, but if you want to send me emails and comments that’s up to you. Unless it is in my recipe card below, I tend to let it slide. Sorry.
But my 13 year old daughter takes it one step further. You see, in her Language Arts class her teacher wants them to provide examples of grammatical errors. In return, they get a piece of candy. They can show up to 5 examples a day.
Easter is only days away, and you’re still scrambling to figure out what to make, right?
While I absolutely love all things coconut (like this coconut cake), I have a few picky family members who wouldn’t TOUCH it.
But, carrot cake? We all love it and devour it!
Friends, as you gather with your family this holiday season, let me know if you try one of these 5 Best Carrot Cake recipes! Be sure to tag me on social media!!
Without further ado…here they are in a no particular order (okay, they are in order, but you’ll have to guess what makes this order so special, haha)!
1. Classic Carrot Cake:
Nothing says Easter or Spring like a classic carrot cake recipe. My recipe is chock full of shredded carrots! I added the chopped pecans to the sweet (thick layer) of Cream Cheese Frosting! You can totally add in some coconut or nuts to the batter, change it up to how YOU would enjoy it! Just don’t forget to add the fun carrot-cature on top! This cake recipe is hands down my family’s favorite, and is my go-to recipe! I actually will be baking one this weekend to bring to my mom’s house for Easter. If you follow me on Instagram you’ll see it in my stories soon 🙂
2. Carrot Cake Cheesecake Cake:
This is what we call, Carrot Cake on steroids. It is the best of everything. It’s a dessert that literally hundreds of readers have made and sent me photos or tagged me on social media! THIS IS the ultimate dessert. However, read the recipe carefully as there are a few steps you don’t want to miss, and you want to make sure that you do it right! The best of part is you can make the cake and cheesecake today, and freeze it until you’re ready to assemble. Whip up a fresh batch of frosting, assemble the cake, and DIG IN. You won’t have to ask twice if someone wants a slice of this gorgeous Carrot Cake Cheesecake Cake!
3. Carrot Bundt Cake with Cheesecake Filling:
Clearly I love the combo of carrot cake with cheesecake. And you can’t go wrong with this huge Carrot Bundt Cake with a Cheesecake Filling! This starts with my classic carrot cake recipe but I not only added the cheesecake filling, but I added plenty of chopped pecans to the cake batter! There’s something special about a bundt cake, in my opinion. It’s like eating a slice of cake with grandma…very cozy and homey! And that cheesecake filling you guys. It’s the perfect surprise center! Of course I had to top this Carrot Bundt Cake with a thick drizzle of cream cheese frosting too!
4. Carrot Cake Cupcakes:
Sure you can buy a boxed mix for carrot cake…but this scratch recipe for carrot cake is the best. And it makes the most delicious, moist Carrot Cake Cupcakes. I’m not even exaggerating! These are perfect if you’re traveling for the holiday and have a difficult time transporting a whole cake. If you don’t have a cupcake carrier, use the cardboard from a case of beans (oh wait, you all don’t buy a dozen cans of beans at a time, LOL??). You can use any cardboard box and trip it down. Wrap it in foil (so it’s clean). Voila! Carrot Cake Cupcake transporter!
5. Carrot Cake Muffins:
Who says cake has to take all the glory? By calling these delicious Carrot Cake Muffins a “muffin” you can eat them for dessert. So basically, it’s like a carrot cake cupcake that I am telling you to eat for breakfast with your morning coffee while the kids are looking for their eggs! Ha! Don’t worry, I didn’t forget the cream cheese glaze and nuts on top!
Have a great Easter! And don’t forget to tag me on social media! You can use #shugarysweets on instagram to be sure I see it!
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This flavorful, hearty French Onion Soup is a pure bowl of comfort for any night of the week. You’ll love the sweet onions, rich broth and toasted cheese on top!
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I have found through the years of blogging, that what you DO want, is dinner inspiration.
And while I definitely would not define myself as a great chef or savory cook…I do think that the dinner recipes you’ll find on my website here are easy enough for a new cook. And delicious enough for a great cook!
My goal has always been to share family friendly recipes. Meals that inspire you to gather around your dinner table with those you love. And while sometimes a recipe may veer off the beaten path, I do try hard to share a mix of classic and new! One day my children will be adults and I want them to come back to this website and make these recipes for THEIR families.
That being said, one recipe that has been on my list to make for a very long time is French Onion Soup. I’ve avoided making it, let alone sharing a recipe because I thought, it’s too hard.
You guys, just because something takes longer to cook, doesn’t make it hard! Yes, caramelizing the onions can take 30 minutes, but you don’t have to stand and slave over the pot (just don’t forget about it completely, haha)! I even shared a video on How to Make French Onion Soup, so you can see for yourself how easy it is!
These Strawberry Almond Bars have a crunchy almond crust, chewy strawberry filling, and a creamy cheesecake topping. Perfect for holidays or weekend brunches!
***This post is sponsored by Fisher Nuts. I am excited to be a partner in creating delicious recipes, all opinions are 100% my own***
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Mother’s Day is just around the corner and I’m curious what kind of traditions everyone has? For me, it’s all about planting the garden.
We don’t usually have a fancy brunch or even dinner…we spend the day knees in the dirt and hands digging deep. I love getting the garden done, and in Chicago they always say Mother’s Day is when it’s safe for planting, without fear of frost.
Granted, frost will still occasionally happen, but not often!
One thing I love though, is enjoying a sweet pastry or treat after a long day of gardening. Typically we’ll order pizza, grill burgers, or get take out, but we always have dessert.
Since I’m the mother, it usually means I have to make the dessert myself, haha. I tend to go with something that can be made a day or so in advance so that I’m not slaving in the kitchen for my own Mother’s Day dessert.
Enter: Strawberry Almond Bars.
These bars have the perfect combination of sweet and salty. The almond crust gives a salty crunch, while the strawberry filling provides a sweet chewy texture! And let’s not forget about the scrumptious cheesecake piping on top with sliced Fisher Nuts almonds! (more…)
Get the recipes for 4 Freezer Friendly Stuffed Pasta Shell Recipes. Including chicken alfredo, taco, pizza, and spinach sausage shells!
I’m heading out on a trip with one of my best friends, but I’m leaving my husband a freezer stocked full of dinners.
One of my favorite things to do is to make stuffed pasta shells. While they take a few steps to assemble, you’ll end up with about 40 pasta shells for each recipe! Each member of my family eats about 2-4 shells for dinner (assuming you’re serving some garlic bread and a salad to go with them). That’s a lot of servings for you to stock up your freezer.
The nice thing about these pasta shells is you can just take out what you need. So I package them all up in a couple of large freezer sized ziploc bags, and then I only take out what I need for a meal. If it’s just me and hubby, I can take a smaller amount than I would if all 4 of my kids were joining us for a meal.
These freezer friendly pasta shell recipes are also great to package up for a new mom. Who doesn’t love some easy dinners after giving birth? Especially if you’ve got little ones at home AND a new baby!
So let’s get to it. My list of FOUR Freezer Friendly Pasta Recipes:
1. Sausage Stuffed Pasta Shells
These Sausage Stuffed Pasta Shells are where it all began. My aunt brought me a bag of these after having my third child in 2002. We’ve had these so many times over the past 15 years I can’t even count. I use Italian sausage and spinach as the two main ingredients, but you can play around with the recipe to make it your own. Ground beef or turkey would work, or a combo of Italian sausage and ground beef is nice too! I make this version more often than the others combined, so if you’re looking for which one to start with, this one is a classic!
2. Taco Stuffed Pasta Shells
I love making these Stuffed Taco Shells when I am trying to eat a little healthier. I use ground turkey and lots of veggies to pack these pasta shells. You can also use my homemade Black Bean and Corn Salsa recipe as well as my homemade taco seasoning recipe. After baking these Taco Stuffed Pasta Shells, top them with plenty of extra lettuce, tomato, guacamole, and plain greek yogurt (or sour cream)!
3. Pizza Stuffed Pasta Shells
These Pizza Stuffed Pasta Shells are as good as they sound. And think of all the flavor possibilities! I typically make them with a combination of sausage and pepperoni, but you could do a whole veggie pizza theme. Or Sausage and mushroom. Or whatever toppings you put on your pizza, add to the filling of these shells! You’ll add some pizza sauce and mozzarella cheese to finish off these delicious Pizza Stuffed Pasta Shells.
4. Chicken Alfredo Stuffed Pasta Shells
Last, but certainly not least, are these Chicken Alfredo Stuffed Pasta Shells. Filled with shredded chicken, garlic, broccoli and cheese…these might be the most indulgent, yet delicious version yet! I usually just purchase some jarred alfredo sauce, but if you’re feeling adventurous, making a homemade alfredo sauce is easy. You can use my Sausage Alfredo recipe as a guide (you can even make a smoked sausage version for the filling, instead of chicken)!
So there you have it. A list of FOUR freezer friendly pasta shell dinners! ENJOY!
Sweet coconut and nutty cream cheese frosting combine to make this mouth watering classic Southern Italian Cream Cake recipe!
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When it comes to making an Italian Cream Cake, it takes a true southerner to know how to make it right. Thank goodness my friend Robyn from Add a Pinch put out a wonderful cookbook this year! Not only does it include this recipe for Italian Cream Cake…but other southern comfort food like Creamed Corn, Sweet Tea, Buttermilk Fried Chicken, and more!
Trying to choose where to start wasn’t hard…I’ve been wanting to make an Italian Cream Cake for many years. You see, many years ago I happened to be on a mission trip in Louisana and one of our hosts prepared dinner and dessert for us. You guessed it, Italian Cream Cake was the dessert served. I’ve been itching to get that cake in front of me ever since.
When I was thumbing through Robyn’s book and dog-earing all the recipe I want to try, it hit me instantly as I came across the cake where I was going to start!
I’m no stranger to baking cakes, but one thing Robyn does to give her cake light and airy texture is she instructs you to beat the egg whites for the cake until they form stiff peaks, about 7 minutes. Whoa. It really does make a difference, and I’ll be trying this technique in my favorite white cake recipe!
I love adding the coconut into the cake batter, as it creates such a moist crumb and texture! And finally, the frosting. Robyn uses a combination for butter and cream cheese which gets beaten for about 5 minutes to create a light and creamy frosting recipe!
If you’re on the hunt for a cookbook packed with stunning photos and classic Southern food (with a modern twist)…you’ve got to get your hands on this Add a Pinch Cookbook. It would make a great Mother’s Day gift (give it alongside this Italian Cream Cake, or pair it with a cake plate and cake knife)!
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Sweet coconut and nutty cream cheese frosting combine to make this mouth watering Italian Cream Cake recipe!
Ingredients:
For the cake:
5 large eggs, separated
1 cup salted butter, softened
2 cups granulated sugar
2 cups all-purpose flour
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
1 cup sweetened coconut (flakes or shredded)
1 cup chopped pecans
For the frosting:
1 cup salted butter, softened
2 packages (8 oz each) cream cheese, softened
4 cups powdered sugar
1 tsp vanilla extract
1 cup chopped pecans
Directions:
For the cake, preheat oven to 350°F. Prepare two 9-inch cake pans with baking spray and set aside.
Using a stand mixer with whisk attachment, beat the egg whites until a stiff peak, about 7 minutes. Set aside.
In a clean bowl of a stand mixer with paddle attachment (or hand mixer), beat butter and sugar until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, beating after each addition.
In a medium bowl, whisk together the flour and baking soda. Alternate adding the flour mixture and buttermilk to the butter and sugar mixture. Stir in the vanilla, coconut and pecans. Fold in the whipped egg whites. Divide the batter and pour into the two pans.
Bake for about 35-40 minutes, until the center of the cake springs back to the touch. Let cool for a few minutes in the pan and then turn out cake onto a wire cooling rack until completely cooled.
For the frosting, beat butter and cream cheese until light and fluffy, about 5 minutes. Add the sugar and beat until fluffy, about 3 minutes. Stir in vanilla and pecans.
Spread frosting of the top of one of the cooled cakes. Add second layer of cake and add frosting to top and sides. Keep refrigerated. ENJOY!
Recipe reprinted with permission from Add a Pinch by Robyn Stone, Clarkson Potter/ Publishers, 2017.
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Have you ever just wanted the BEST basic recipe for something? A recipe that you can print out and have and never use another recipe ever again? You guys, THIS IS IT.
You may recognize these pudding cookies, because it’s the same recipe I used for the Fireworks Pudding Cookies and Santa’s Favorite Cookies. I decided it was high time that I posted the BASIC recipe combination so that you could (1) have it for keeps and (2) understand the true wonder of pudding cookies.
If you’ve never had a pudding cookie then you need to STOP WHAT YOU ARE DOING and go make this recipe. Pudding cookies are soft and chewy, gooey and full of flavor, and they stay soft for days. Really, they’re the BEST cookie you’ll ever eat.
Let’s break down the recipe, so you’ll know why they’re so good.
Pudding cookies have pudding mix inside them. You use a small (3.4 ounce) box of INSTANT pudding in the cookie batter. Don’t make the pudding, just throw the powder in when you’re making the dough. The pudding mix keeps them soft while it adds a ton of flavor.
I use ONLY brown sugar in these cookies. I like brown sugar cookies best because brown sugar has a more caramelized flavor and it also helps keep the cookies soft. My favorite blondie recipe is also purely made of brown sugar – there is a theme there.
You MUST refrigerate the cookie dough for a thick and puffy cookie. I know, waiting an hour to bake them sucks, but it’s worth the wait. See how they’re like little pillows of heaven? You get that because you refrigerate them.
Now, let’s talk about why pudding cookies are so ingenious: you can make them ANY FLAVOR YOU LIKE.
That’s right, my friends: change up the flavors in this cookie to suit your mood. I used vanilla pudding and chocolate chips for a more basic chocolate chip cookie recipe, but you can use ANY pudding flavor and mix-in you like. For example:
It’s FAIR season! I love going to the fair for the food, like fried cookies and Churros. This year I decided to recreate one of my favorites at home: Easy Churro Bites with only 4 ingredients. And they’re baked in a waffle maker – NO frying!
As we talked about last week, Jordan’s getting older and more independent. She’s been asking for a phone forever, but I’m not ready for her to have one (or for the expense and stress that comes with it). However, there are times I do wish she had a way to call me. She can text me and video chat now, but only if she has wifi, which isn’t always possible. For the most part, she’s always with me, but sometimes she’s at dance for hours alone, or at friend’s houses. And later this month she’s going to San Diego with my mother-in-law for 4 days…without me.
What does all that have to do with these Easy Churro Bites? Well, a couple of things. I’d been contemplating getting Jordan a pay-as-you-go phone for JUST phone calls (you know, to test the phone waters a bit) when an opportunity to try the AT&T GoPhone came across my desk. It was meant to be, pretty much, don’t you think?
Still can’t quite get from phone to churro? Well, not only did they want me to test out the phone and service, but they wanted me to do it at the California State Fair. Hence, churros and lots of fair food!
Honestly, does anyone go to the fair for anything but the fried brownies, face sized curly fries, and churros?
Last week, Jordan and I invited a friend and headed down to the fair. I swear, I wanted to eat all the things. Chinese food, corn dogs, lemonade, fried cheesecake, you name it! I totally grossed out the kids when I got chocolate covered bacon but it was really, really good. I could have eaten the entire basket of it, except I’d just downed orange chicken and was about to hit up the cotton candy and deep fried booth.
Last weekend I went away with a few of my local mom friends. We’ve all known each other since our kids were in Kindergarten (they’re now going into 6th grade) and we routinely do mom’s nights out, but I decided it was high time we actually got away for a night. I rented a home in Truckee (near Lake Tahoe) and we piled into the biggest mom car (an Expedition) filled to the brim with snacks and yoga pants and wine. It was a weekend to remember, that’s for sure (or not…ha).
I’ve never actually been out of town with women who were not bloggers, so it was a huge learning experience for me. All of the pictures we took were of each other…not food. When I took a picture of the drink menu at lunch and walked to a prettier table to get the perfect instagram shot, they thought it was funny. We went shopping at a local kitchen store and they got a kick out of how delighted I was by a mini scoop and a single white porcelain spoon.
When we got to the house I’d rented, I’d wished I’d brought my camera and all the food so I could shoot all the things on the butcher block counter. And, believe it or not, when we made our dinner no one stood on their chair to capture the perfect photo of the sausage cheese dip.
In fact, the only things that the group of gals on this trip had in common to the ones on the other trips I take is the same reaction they had when there was no wifi or cell service for 24 hours. The silence was nice but every once in awhile one mom would scream “I GOT ONE BAR!” and we’d all run for the deck and try to text our husbands and check Facebook.
(I’m just assuming that’s how the bloggers would react though because, honestly, that “no wifi” thing wouldn’t have flown with them. They’d have all looked at me funny and checked into the nearest Marriott.)
Of course, if I go on any trip, it’s going to be complete with food. I brought oatmeal cookies and some not-yet-posted gooey bars, as well as blueberry muffins and these mini lemon scones. I gotta say, these scones are addicting. They’re breakfast AND dessert. I should know, I ate them for BOTH.
So, you ask, what are the two secrets to this scone recipe? Well, first, the lemon flavor in the scone comes from instant pudding mix. Yes, you read that right. I added pudding mix to my scone recipe. Now, this shouldn’t be all too surprising, especially if you’ve ever had my Starbucks Copycat Petite Vanilla Scones. I added pudding mix to those scones too and they turn out perfect every time.
Making scones is really simple, and I love adding the pudding mix because it keeps them soft. I’ve had some scones that are so dry they could be used as sandpaper, but I like a cakey soft scone, and this recipe produces that. They also stay soft for days because of the pudding mix.
The base of my scone recipe is normal: flour, sugar, baking powder, and cold butter get mixed together. I also add an egg to my scones, which keeps them fluffy and adds a nice texture. Now, here is where the second secret ingredient comes in…
The other day Jordan was asking for a cookie after lunch (it’s like a default response when she stops chewing at any meal) and I told her no, because she’d already had a Frappuchino and because she was going to a sleepover that evening. Then she dropped a huge bomb on me:
“Mom, we never have dessert at any friend’s houses. We’re the only place that gets dessert after dinner. At so-and-so’s house last week we had cantaloupe for ‘dessert’ and I’m sorry, but that is not ‘dessert’.” (She even used air quotes!)
It turns out that my house is the sugar house. Is anyone surprised? Also, #MomFail.
At the time we had this conversation I was taking photos of this Butterscotch Pie. I decided to spread the love (and be the dessert fairy) so I boxed up most of it and sent it with her to the sleepover. Not 5 minutes after I dropped her I got a text message that read: OMG THIS IS THE BEST PIE EVER.
And it is one of the best pies ever. I’m really angry too, angry I didn’t come up with it myself.
Have you guys ever read my friend Julianne’s blog, Beyond Frosting? I’ve known her for a few years now and she’s one of the sweetest people I’ve met through blogging. She just wrote her first cookbook and it’s out today! (If you frequent QVC at all you might recognize it – it sold out in just a few minutes!)
This book is one of my favorite new cookbook additions because it’s a topic I love dearly (and so do all of you): No Bake Desserts. The book is full of completely no-bake cheesecakes, pies, mousse, parfaits, bars and lots of other goodies that will keep your kitchen cool all year long. No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer is one of those books you MUST get yourself before the holidays. And then buy it for everyone on your Christmas list!
One of the recipes in the book is this No Bake Butterscotch Pie. It’s got a graham cracker crust, a thick layer of homemade butterscotch pudding, and a nice fluffy layer of homemade whipped cream. If you don’t think you like butterscotch pudding from a box, give this pie a try. The pudding is probably the best thing in the entire world (and I do NOT like boxed butterscotch pudding!)
That’s right, my friends. I turned one of my favorite desserts into NO BAKE Cheesecake Truffles, made three ways. You can roll them in graham cracker crumbs, dip them in chocolate, or fry them carnival style.
When you can’t commit to an entire cheesecake, these truffles are exactly what you need.
This weekend my husband and I will celebrate our 15th anniversary. I still can’t believe we’ve been married that long; it really seems like yesterday. And then I look at pictures of our wedding and I think OMG I was such a baby! Over the last 15 years we’ve been through a lot, both good and bad. We’ve moved states (to Arizona and back to California), lived in about 6 houses, had a baby, dealt with infertility, dealt with struggling times in our jobs, and watched each other get older. While life situations may have been difficult for us over time, we’ve always gotten through it all because we had each other. I swear it sounds corny, but I didn’t know what a “soul mate” was until our first date.
Anyway, whenever our anniversary rolls around I think about food that defines our relationship: Midori Martinis, Chocolate Croissant French Toast, and cheesecake. You see, our wedding cake wasn’t a traditional cake; we had a tiered cake that was actually a CHEESECAKE. It was pure heaven! I knew I wanted to make something cheesecake for this post but it’s been about a gazillion degrees here and I could not deal with a baked cheesecake and a water bath and leaving the oven on so long. I decided to make cheesecake TRUFFLES because they’re bite size and NO BAKE!
And then I decided to make them three ways: roll them in graham cracker crumbs, dip them in chocolate, and deep fry them like I had at the fair.
This is probably one of the easiest recipes ever. It’s based off one in my original cookbook. Basically you make a no-bake cheesecake and instead of spreading it into a graham cracker crust, you put the crust into the mixture, then roll it into truffles.
The truffle base has only 4 ingredients: cream cheese, sugar, vanilla extract, and graham cracker crumbs for binding. You mix it up and scoop it into bite sized balls, and then the fun begins. There are so many options for how you can dress these up! I’m sharing three different ways with you today, all of them easy!
First, you can go the super easy route and just roll them in more graham cracker crumbs. It’s like rolling the truffle in more crust, and will taste most authentically like a bite of cheesecake.
Second, you could dip these in chocolate. This makes them perfect for parties or giving, or the holidays (which really aren’t that far away!) I used rainbow sprinkles because I just love using them on truffles. When I dip things in chocolate, I like using Candiquik or Almond Bark for easy dipping, but you can also use baking chocolate bars (like Bakers or Ghirardelli).
And third, one of my FAVORITE versions: Deep Fried Cheesecake, just like at the state fair!
If you’re over 21 then you must rush to the kitchen and make this Lemonade Prosecco Punch for your next party. Thanks to GiltCity.com and La Marca Prosecco, I’m bringing you a simple party punch that all the adults will LOVE!
Okay, my friends. Are you feeling the heat of summer yet? It’s the end of July, which means we’ve been in triple digits off and on for weeks, my A/C is running full time and I’m ready for fall. Unfortunately, I’ve got at least 8 weeks of the horrible sweaty heat before we get any relief. (If this year is true to form, we’ll all be complaining about how hot it is and how tired we are of the heat up until about October 15 and then it will be cold and raining on Halloween. Mother Nature has a very ironic sense of humor.)
Since it’s so hot, we tend to do two things all summer: we live in the pool and we get out of town often. I love entertaining, so we’re trying to have more pool parties. I love being the hostess, for obvious reasons. Every party needs a signature drink and I think that, from now until infinity, this Lemonade Prosecco Punch will be the one I serve. It’s crisp, light, refreshing and it tastes like you’re drinking juice.
Lemonade, Prosecco, Vodka, Blackberry, and Mint – it’s a bubbly Sangria recipe that everyone is going to fall for, and it only takes about 5 minutes to make a pitcher of it!
I have a thing for Prosecco; I absolutely love it. I had never heard of it or tried it until last fall and I was in love at the first sip. Prosecco is a sparkling wine that’s made in Italy. Since last November I’ve tried lots of brands and I can honestly say that La Marca Prosecco is my favorite. (I’m not alone either: it’s also America’s favorite Prosecco!) Alone, La Marca is clean and crisp and has just the right amount of bubbles and sweetness. When you turn it into a bubbly Sangria Party Punch?
Oh. My. Word. Make sure you make a double batch so that you have enough to go around!
I love easy ice cream, you know the kind that’s no churn? This no churn Chocolate Peanut Butter Ice Cream is one of my new favorites…and it has a secret!
I wish I could say I have lots of secrets…but I don’t. I’m a pretty open person, as you all know. I’ve talked at length about infertility, weight, love, and anxiety. What I don’t talk about openly online I talk about with close friends, and even if I have a secret about myself I usually can’t keep my mouth shut forever. I’m just an open book, really. Ask me a question about almost anything and I’ll tell you anything you want to know…and you’ll probably walk away thinking, “WOW…TMI Dorothy!”
The same goes for my food. I wanted to totally keep the secret ingredient in this ice cream a secret until the very end because I know it’s going to freak some of you out. It shouldn’t, but it will. But then I had to go and take pictures with the secret ingredient in almost all of them. I clearly was in too much of a must-finish-photos-so-I-can-eat-ice-cream frenzy.
So, look at the next photo and you’ll see what the secret is. I promise you it sounds weird but it’s not. PLEASE keep reading. Don’t let it freak you out!
AVOCADO! Yes, that’s right. I used avocado in my ice cream. **mind blown**
When I started this blog many years ago (almost 6, OMG) I wanted to expand on what a “normal” dessert was. I didn’t just want to make chocolate chip cookies, I wanted to stuff them with Reese’s or make them into gooey bars or cupcakes. This idea is what created some of my favorite, most popular recipes and got me to thinking about new ways to use favorite ingredients.
One of those favorite ingredients just happens to be avocado.
Now, unless you’ve been following me a long time, you probably don’t know about my avocado fascination. Up until about 2012 I’d never even HAD an avocado. (I KNOW, RIGHT?) And then I tasted one and it was love at first bite. If the darn things weren’t so many WW SmartPoints I’d eat a whole one every single day.
Back after I discovered my love of the green fruit, I also learned that you can bake with it. You can substitute it for butter in Avocado Banana Bread or for cream in Avocado Truffles. It really is a miracle food!
It also goes AMAZING in ice cream… in case you were wondering.
Are you looking for a peanut butter cookie bar that just SCREAMS peanut butter? Introducing: TRIPLE THREAT Peanut Butter Cookie Bars. Peanut butter cookies, peanut butter chips, chocolate chips AND Butterfingers. #peanutbutterexplosionupinhere
I spent $80 at Target last week and it’s all my husband’s fault. I had a plan; a goal. I was JUST going to go to the cleaning section. I decided to try using a housekeeper again, to come in once or twice a month and just do deep cleaning and all the stuff I forget to do (like, you know, the blinds, fans and cleaning in general) so I had to buy some cleaning products.
(I know. In one single sentence I turned myself privileged with #firstworldproblems AND outed myself as a slob who actually was out of cleaning products.)
ANYWAY. I went into Target and went straight to the Swiffer aisle. I loaded up my cart and then looked at my list and my heart sank.
My husband needed tape. (You know, scotch tape? The tape that becomes invisible to adults and glows brightly for all children within 100 feet of it so it disappears before you need it?)
You guys, tape is all the way on the opposite side of the store from the cleaning products. To get there I had to walk through the ladies department, the children’s department AND the jewelry department.
My 10 minute trip to Target turned into 45 minutes and over $80. ALL BECAUSE MY HUSBAND NEEDED TAPE.
Target will be the death of me. At least I stayed out of the baking aisle; I would have spent another $40 on peanut butter chips and Buttefinger pieces if I’d gone there.
Mel’s birthday was a couple weeks ago and to celebrate we went to the beach with a few families. The families all packed things like grapes and watermelon and bell pepper slices. The other kids are popping grape tomatoes and I was over on my beach chair asking if anyone wanted Snickerdoodle Bars or these Triple Threat Peanut Butter Cookie Bars.
Anyway, I had to make something that Mel would eat and guess what? HE DID! He ate at least 3 of them. It was like, a record or something.
These cookie bars are the bomb. They start with a gooey peanut butter cookie bar (made with 100% brown sugar like my favorite blondies) which is based off of my favorite peanut butter cookie recipe. To take these to the next level I added a ton of peanut butter chips, chocolate chips, and chopped Butterfinger candy bars.
They’re the triple threat of peanut butter goodness.
How in the world is it August already? Just like that summer is coming to a close and it makes me kind of sad. I’m looking forward to having my days back to normal and not trying to fit my work into days of entertaining Jordan, but this was such a fun summer I’m sorry to see it go, and I’m not the only one. Jordan’s been moping around for the past few days; she got back from a trip to see her cousins in San Diego and now the only fun thing she has to look forward to is back-to-school shopping.
Funny story about her trip: I got a taste of what Jordan the Teenager is going to be like. We got her a phone to take with her so she could call and text us from anywhere (not just on wifi) because she wasn’t going to be within driving distance. She was SO excited to get that phone…and then she totally ignored us the whole time. We finally had to call her uncle on the last day and ask him to have her call us, because even my texts saying “are you ALIVE?!” were coming back unanswered.
She got back last Tuesday and on Wednesday we started our school shopping, much to her dismay. I cannot even imagine what school supply shopping is like if you have multiple children. As it is, I spent a small fortune between a new backpack, shoes, and supplies and that doesn’t even count the $150 I spent on new dance uniforms and shoes. I cannot wait until she stops growing and can wear the same pair of dance shoes for more than a few months.
Once August hits I start thinking about breakfasts and lunches. Am I the only person that starts out the school year with gusto and thinks This is THE year! It’s the year I’m going to make healthy, well-rounded lunches! I’m going to make protein-rich breakfast! No refined sugar! No white flour! …And then September 1 hits and it’s back to Fruity Pebbles for breakfast and fruit snacks for snack?
I really am going to try and do better this year, and that includes breakfast. Jordan doesn’t like eggs or bacon or smoothies for breakfast; she’s a cereal or pancake/waffle girl, so I have to try and sneak in some healthy wherever I can. Since I cannot stand making pancakes in the morning, she usually ends up with cereal…unless I think ahead and make a pancake CAKE for her.
Cake for breakfast is a total win. It might just be a pancake baked in a pan, but the kids don’t have to know that!
A couple of years ago I shared my Banana Chocolate Chip Pancakes with you all. Those are still one of my more popular breakfast recipes so I decided to give them a facelift. Instead of making pancakes, I made them into a pancake cake, which is basically pancake batter baked in a 9×9 pan. You don’t have to stand over a griddle to make these babies, just pour them into a pan and bake them, easy peasy. Serve slices with syrup, or skip the syrup (hello, it’s full of chocolate) and just send the kids with a square on the go.
Baking the pancakes into a cake isn’t the only change I made to the recipe. I tried to make them a little healthier so you can feel better about giving them to your kids before school. I used white whole wheat flour instead of all-purpose (but you can use all-purpose or a combination of the two) and I made them dairy-free by using Almond Milk in place of regular milk. Now, that’s not new to me – I use almond milk in pancakes and waffles (and pretty much everything) almost exclusively, but if you haven’t tried almond milk yet, you really should give it a go.
Plus, it’s a huge pancake cake filled with chocolate chips. There isn’t much better than that for breakfast, is there?
