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Archive for the ‘Sweet Treats’ Category

1/2 cup butter (softened)

3/4 cup brown sugar

1 cup flour

1/2 tsp salt

1 Tbsp vanilla

1 cup chocolate chips

water – if necessary

Cream butter and sugar.  Add flour, salt, vanilla.  Mix.  Stir in chocolate chips.  Enjoy!

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A family favorite, and one I should probably make more often!  It makes about 10 servings, and I only say that because it took us 2 days to finish, and there were 5 of us eating.  See?  That Math degree is still paying off!  Go Loggers!

Ingredients:

20 Oreo cookies (regular or mint), crushed in a food processer

2 Tbsp butter, melted

Mint chocolate chip ice cream, softened slightly

1 jar of hot fudge (not chocolate sauce, you need the thick, ooey-gooey, rich fudge!)

Cool Whip

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Directions:

Combine crushed Oreos and melted butter.  Transfer to pie pan and press firmly down and on the sides to form a good crust.  Place in freezer to harden.

When the crust is firm, add ice cream, smooshing evenly around the pie pan.  Return to freezer until back to it’s frozen state.

Once ice cream is frozen, add hot fudge (yes, the entire jar!).  I put mine in the microwave to help the pouring and spreading process.  It wasn’t hot, just a little runnier.  Add as much or as little Cool Whip as you’re in the mood for.

Top with crushed oreos.

Keep in the freezer until you’re ready to enjoy!

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cream cheese frosting

2 – 8 oz. pkg of 1/3 less fat cream cheese, at room temperature

1 stick butter, softened to room temperature

2 cups powdered sugar

1-2 tsp vanilla (I used 2, because I like it rich)

*Whip the cream cheese, butter, and vanilla until well combined.  Add the powdered sugar, a little at a time so it doesn’t make a huge mess.

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from Our Best Bites

 

*Tip!  If you don’t have powdered sugar, just put the required amount needed of granulated sugar into the blender.  Blend until powdery.  Works every time! 🙂

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easy-peasy pumpkin cake

This recipe is literally all over Pinterest, and I honestly just got tired of seeing so. many. pins, that I finally just made it myself.  And now I know why people keep pinning it.  It was simple, quick, & delish!  I’m sure the cream cheese frosting helped a little, but really, this cake was incredible!

2 ingredients:  yellow cake mix & canned pumpkin

That’s it.  Just the mix, and just the pumpkin.

Mix the two, pour into a 9×13 or 9×9 cake pan.  Bake at 350 until done.

Top with cream cheese frosting or apple cider glaze.

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fruit pizza

Happy Valentine’s Day!

sugar cookie base + sweetened cream cheese + strawberries = perfection!

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from pillsbury.com

I’m totally breaking Julie’s #1 rule of “not posting until tried.”  Sorry.  These look waaaaay too delicious to not share!  Hoping to make them for our first Thanksgiving abroad!  Pretty sure I can find all of the ingredients, or at least something close…

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1/3 cup water

1/3 cup honey

1 1/4 cups fresh whole cranberries

1 refrigerated pie crust, softened as directed

3 Tbsp almond paste, softened (from 3 1/2-oz tube)

1 1/2 tsp sliced almonds

8 tsp honey

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Heat oven to 425°F. Place cooking parchment paper on cookie sheet. In 1-quart saucepan, heat water and honey to boiling. Stir in cranberries; reduce heat to medium-low. Cook 10 to 12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.

Meanwhile, unroll crust on work surface. Roll crust out slightly; cut into 8 (4-inch) rounds. Reroll scraps and cut remaining rounds if necessary. Place rounds on parchment-lined cookie sheet. Discard scraps.

Gently press 1 heaping teaspoon almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2 inch of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture. Sprinkle each with almonds.

Bake 14 to 16 minutes or until crust is golden brown. Drizzle 1 teaspoon honey over each crostata. If desired, serve warm with ice cream.

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from pillsbury.com

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When you buy what we, as Americans, know as “jell-o” over here in the UK, you get what they call “jelly.”  It’s not powdered, it looks like it’s already made and ready to eat…

The first time we had “jelly” I didn’t know I was supposed to melt it, add water, and re-refrigerate it.  So I cut it into slices and handed the kids each a piece.  They didn’t complain, so how was I to know any better?

A couple days later I learned that you prepare it by putting it in a “jug” (glass measuring cup), adding water, and microwaving it until melted.  Stir it up, then add the rest of the water.  Seems pretty simple, right?  Lesson learned. 😉

Anyway.  To make the strawberry fizz jelly (jell-o)… prepare the jelly-jello as you would, melting either the above gel blocks, or dissolving the powder.  At this point, add a can of carbonated lemonade (that’s how we roll back here).  Gently stir, pour into a bowl, and refrigerate until set.

My kids claim it tastes like lotion, but they all ate it without any prodding!  I found the fizziness to be a bit odd, but nothing I couldn’t get used to!

Enjoy!

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