Strawberry Peach Coconut Popsicles

Strawberry Peach Coconut Popsicles


Strawberry, Peach & Coconut Popsicles |

With summer here we all like to relax a little more and spend less time in the kitchen. American Express asked me what dessert I could make with 6 or less ingredients. The first thing that came to mind were sweet & fruity popsicles. Both kids and adults love popsicles. They are a tasty little lick of summer frozen on a stick.

Strawberries and peaches are amazing out of hand. They taste even better with a splash of coconut milk.

Strawberry, Peach & Coconut Popsicles |

The fresh summer fruit in the markets is so beautiful. My kids can’t wait to bite into juicy peaches, strawberries, apricots, cherries, nectarines, watermelon……the list is endless. That photo of peaches was taken with my iPhone at Trader Joe’s. I am tickled at how sharp it is.

Strawberry, Peach & Coconut Popsicles |

It is amazing how the simplest of treats can be the most thrilling. Frozen fruit on a stick. Life’s simplest pleasures.

Strawberry, Peach & Coconut Popsicles |

Sorry about the sorta melted popsicles. Time was a bit tight on this photo shoot and the sun was shining bright. Perfection is in the imperfect. That is a motto I need to live with more. Keeps me happier and brighter. Perfection is boring anyway… happens in the unexpected details.

Strawberry, Peach & Coconut Popsicles |

Slightly melted fruit pops are imperfect but perfect at the same time. They are supposed to melt after all.

Strawberry, Peach & Coconut Popsicles |

Think smoothie in pop form. Add a little bit of coconut flake and you get a little fancy.

Strawberry, Peach & Coconut Popsicles |

What is your favorite popsicle recipe or frozen treat?

Strawberry Peach Coconut Popsicles

Rating: 51

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours, 5 minutes

Yield: four 2 ounce popsicles

Strawberry Peach Coconut Popsicles


  • 4 ounces chopped Strawberries
  • 1 Peach, roughly chopped
  • 6 ounces (3/4 cup) light unsweetened Coconut Milk
  • Stevia drops or your favorite natural sweetener to taste
  • 1/4 cup unsweetened Coconut Flake
  • Optional Ingredients
  • Chocolate Chips: Dark, Milk or White
  • a dash of ground Ginger


  • Put strawberries and peach in a small sauce pan over medium high heat with 1 tablespoon of water. Bring to a boil, partially cover pot & then reduce heat to medium. Cook for about 5 minutes until fruit is soft, stir occasionally. Remove from heat & let mixture cool. Mix fruit with coconut milk and purée in blender or food processor until smooth.
  • Put a pinch of coconut flake in popsicle molds. Fill pop containers with purée, gently press another pinch of coconut on before you add the stick. Wrap with foil and pierce with popsicle sticks. Freeze for about 2 hours or until solid.
  • Notes
  • If you do not have popsicle molds you can use dixie cups instead.

Fruity Popsicle Links

Graphic with pink fleur de lis for Am Ex credit card promotion

Giveaway Details

This giveaway is now over. Thanks for all of your entries. 
I have a $600 American Express gift card for one reader. But there is something you are gonna need to do to get your hands on it…..

About the Card

I am excited to celebrate the launch of the new American Express Blue Cash® Preferred and Everyday cards. I have partnered with American Express to help consumers realize the potential of meals that can be made with 6 ingredients or less. The new Blue Cash® Cards provide a simple way for shoppers to put cash back in their pockets as they shop for every day necessities – like groceries for your family. Neato!

At 6% cash back, Blue Cash® Preferred card offers consumers the most cash back at the grocery store available in the market today. With these new Blue Cash® Cards, there are no spend minimums, cash back caps, ongoing enrollments or rotating categories of cash back benefits. Remember to use credit cards responsibly.

To learn more about the Blue Cash® Preferred and Blue Cash® Everyday cards, visit

How to Enter

Please submit any dessert recipes you have that include 6 ingredients or less. You can leave up to (4) recipes between now and Friday July 22th, 12 midnight PST. Paste them in the comments field or add them to the link up below. On Wednesday July 27th I will announce the winner and post that recipe here at Exciting huh! You could become $600 richer simply by sharing your favorite family recipes. You don’t even need to cook up something new….any recipes will qualify.

Winner will be chosen via and will have 3 days to respond or a new winner will be selected. Open to residents of the USA.

To earn additional entries (you can only do so if you have entered a recipe), leave a separate comment for each of the steps listed below. If you don’t leave separate comments for each step, we will not be able to include them.

  1. Submit your favorite DESSERT recipe that features 6 ingredients or less. You MUST cut and paste the entire recipe into the comment form or add them to the link up below. If you have a blog, please also provide a link to the post.
  2. You may submit 4 recipes – leave each recipe in a separate comment.
  3. Tweet this giveaway, being sure to include my Twitter handle (@MarlaMeridith). Here’s a sample tweet you could use:  Share Dessert recipes with 6 ingredients or less @MarlaMeridith for chance to win $600 @americanexpress gift card
  4. Follow @MarlaMeridith on Twitter
  5. Follow @americanexpress on Twitter
  6. Add the badge into your sidebar or somewhere on your blog
  7. Sign up for my Email or RSS feeds
  8. Stumble this post & follow me @familyfresh on StumbleUpon
  9. Add a link to this post on your blog.
  10. Follow @MarlaMeridith on Instagram

*You can stay in touch or American Express on Facebook too.

More Blue Card Bloggers disclosure: I was contacted by the folks at American Express to run this promotion. I was compensated for my time to create 3 posts in this series and to help promote the Blue Cash Card personal credit cards. All credit cards should be used responsibly by the holder.

405 Responses to Strawberry Peach Coconut Popsicles

  1. Worms ‘n Dirt
    2 packages of cook & serve chocolate pudding (I used one sugar/fat free and one original)
    4 cups of skim milk
    20 oreo cookies (equivalent to an entire package of Newman-O’s)
    6 gummy worms, cut in half

    1. Set out your 4 glasses for your worms ‘n dirt.
    2. In a food processor, blend the cookies. Set aside.
    3. In a sauce pan on high heat, whisk the milk and pudding powder until it reaches a boil.
    4. Pour the pudding into a large measuring cup for easy pouring.
    5. Pour about 1/2 cup of pudding into each glass.
    6. Sprinkle half of the crushed cookies in each glass.
    7. Pour the remaining pudding over the cookies.
    8. Sprinkle the remaining cookies over the pudding.
    9. Decorate with the gummy worms.
    10. Put in the refrigerator for at least 2 hours until cold.
    11. Serve and enjoy! :)

  2. Chocolate Peanut Butter Mousse Cups
    7 ounces soft (silken) tofu
    1/2 cup natural creamy peanut butter
    1/2 cup powdered sugar
    3 tablespoons heavy cream
    dark chocolate cups (I got mine at world market)

    1. In a food processor or blender, combine all of the ingredients until well blended.
    2. Place the mousse in a pastry bag and swirl into the chocolate cups.
    3. Refrigerate or serve immediately! :-) They won’t last long!

  3. I am so into pops right now and have been stuffing my freezer with them. Must blog them! I lovet he color of your pops and the coconut flakes at the bottom – genius! x

  4. Those look undeniably tasty.
    Here is my recipe. It’s more of an autumn dessert, but a dessert nonetheless. I love making these so there’s the smell of pumpkin pie in my house. And they’re all small enough that you can eat three or four without guilt.

    Pumpkin Pie Bites

    2 refrigerated ready to roll pie crusts
    8 oz cream cheese, room temp
    1/2 cup sugar
    1 cup canned pumpkin
    3 eggs
    1 tsp vanilla extract
    1tsp pumpkin pie spice

    1. Preheat oven to 350 degrees.
    2. Roll pie crust out and cut circles out of the dough. Fit in mini muffin tin until you have a little dough cup in each one. Brush egg whites to edges of each pie.
    3. Mix cream cheese, sugar, canned pumpkin, remaining eggs, vanilla and pumpkin pie spice together until thoroughly combined.
    4. Spoon mixture into each crust.
    5. Bake 12-15 minutes. Remove pie to cool.

    Optional: shape pie crust so that each one has a pumpkin shape, with a little stem at the tip.

    • Ashly, can I tell you how amazing these sound? Fall & Winter are my most favorite times of the year. Love the chill in the air and all those spiced flavors. I add cinnamon & pumpkin pie spice to my recipes all year long. These Pumpkin Pie Bites look addictive!

  5. Key Lime Pie

    1 refrigerated pie shell
    4 egg yolks, lightly beaten
    1 can (14 oz) can sweetened condensed milk
    1/2 cup fresh lime juice
    1 tsp sugar
    few drops of green food coloring

    1. Place pie shell in pan – bake per instructions on the box
    2. beat yolks with the condensed milk, just to blend. Add lime juice and beat until smooth.
    3. Tint pale green and pour into baked pie shell. Chill well, at least 24 hours.

  6. Lemon aide cake:
    One boxed lemon cake prepared acorrding to directions
    one can frozen lemonade
    1 cup powered sugar
    1 container of coolwhip
    lemon as garnish

    Make packaged cake as directed on box. When cake is warm (not hot) poke holes all around the top of the cake. In separate bowl let lemonade thaw, add one cup powdered sugar and mix. Pour over entire cake (it will look soupy but will absorb) Chill for at least 3 hours. Add coolwhip on top and garnish with lemon wedges. Delightful during the summer, Yummmm

  7. Peanut Butter Pie:
    One pre-made Graham cracker pie shell (I bought the larger size and was glad I did!
    1 cup creamy peanut butter
    8oz cream cheese brick
    1/2 cup sugar
    2 8oz containers of Cool Whip
    1 jar of Hot Fudge

    Blend together 1 cup peanit butter, softened cream cheese and 1/2 cup sugar, blend about 1 minute. Fold in one container of Cool Whip. Pour into pie shell. I added about 3/4 jar of a 16oz hot fudge jar onto the mixute. spread evenly. Add second container of Cool Whip and drizzle with a little hot fudge. Refridgerate and enjoy!


    Pineapple Coconut Macaroons
    Makes 3 dozen

    3/4 cups all purpose flour
    5 cups sweetened coconut flakes
    1/4 teaspoon salt
    1 cup chopped fresh pineapple
    1 14 oz can sweetened condensed milk
    1 tablespoon vanilla extract

    Preheat oven to 350 degreees. Spray cookie sheets with nonstick cooking spray. In a large bowl combine all ingredients and stir until well blended. Using a spoon, make 1 inch size balls on cookie sheets. Press slightly down on each until each resembles a disc.

    Bake for 12 minutes until bottoms of cookies and browned.

    Cool on wire racks.

  9. Single Serve, Guilt-free, Chocolate Brownie

    2 T. coconut flour
    1 T. cacao powder
    1/2 tsp. baking powder
    2 egg whites
    1/4 c. plain yogurt
    2 packets of stevia (or to taste)

    Mix all ingredients well in a microwave safe bowl, and microwave for 2-3 minutes (depending on the strenghth of your microwave), and enjoy!

    I like to put a few dark chocolate chips and/or some blueberries on top. This is a perfect dessert when you NEED something sweet, but do not want to splurge!

  10. Country Apple Tart
    1 lemon
    2-3 apples, peeled and thinly sliced
    1 store-bought piecrust
    ½ cup sugar
    ½ teaspoon cinnamon
    1 tablespoon butter

    Preheat oven to 450º. Grate 1 teaspoon lemon zest and squeeze 2 teaspoons of lemon juice into a bowl. Set aside. Toss apples with sugar, cinnamon, lemon zest and juice.

    Place piecrust on a baking sheet. Spray with cooking spray. Heap the apples onto the middle of the piecrust, leaving a 2” border. Scatter butter on top. Fold crust over the edges of the apples, leaving apples in the center exposed. Sprinkle with sugar.

    Bake for 12 minutes at 450º, then reduce heat to 425º and bake for an additional 12 to 15 minutes.

  11. Fresh Strawberry Souffles

    12 oz trimmed, fresh strawberries
    2 tsp lemon or lime juice (optional)
    1/2 cup sugar, divided
    1 tbsp cornstarch
    4 large egg whites, room temperature
    pinch salt
    Preheat oven to 400F. Butter and sugar six 8-oz ramekins (or four 8-oz ramekins).
    In the bowl of a food processor, combine strawberries, 1/4 cup sugar and cornstarch. Whizz until mixture is very smooth.
    In a large bowl, beat egg whites to soft peaks. Gradually blend in the remaining 1/4 cup sugar and a pinch of salt and continue beating to stiff peaks. Whisk 1/3 of strawberry mixture into the egg whites. Gradually fold in remaining strawberry puree until everything is evenly combined.
    Fill all ramekins to the top and level with the back of a butter knife. There may be some batter left over (just discard remaining batter unless you have enough to fill an additional ramekin).
    Bake for 14-17 minutes, until the tops of the souffles are golden brown.
    Remove from oven and serve immediately. Souffles are still good at room temperature, but they will sink down a bit as they cool.
    Makes 6.

  12. Coconut Pie


    * 2 9-inch pies

    You Will Need:

    * 4 eggs
    * 1/2 cup self-rising flour
    * 1 3/4 cup sugar
    * 2 cups milk
    * 4 tbs melted butter (margarine works, too)
    * 1 1/2 – 2 cups grated coconut (depends on your coconut-y preference)
    * Preheat your oven to 375 F.
    * In a large bowl (you will eventually put all ingredients in this bowl), beat the eggs. In a separate bowl, mix the flour and sugar together.
    * Slowly pour the flour/sugar mix into the eggs while continuing to mix. Make sure this all mixes well.
    * Add vanilla and melted butter to mixture. Mix again, it should be a bit thick at this point.
    * Add 1 cup of milk, mix. Then add the other cup, mix again until thoroughly mixed. At this point it will be a lot thinner.
    * Pour in the coconut and mix once more.
    * Pour mixture into two 9-inch pie plates (NOT lined with pastry). Place in oven and bake for 30-40 minutes (will bake best on center rack, use a toothpick to test for when it is done. If it comes out clean your good!).
    * Remove from oven and let cool. Place in refrigerator and serve after about an hour.

  13. I LOVE the “imperfect” pictures! :) Here is my recipe for a nut roll.

    You will need:

    1 7 oz. jar marshmallow creme

    1/2 tsp. almond extract

    3 cups powder sugar

    1 14 oz bag caramels

    2 cups salted nuts

    Wax or parchment paper

    1. Put marshmallow creme, extract, and powder sugar in a bowl and combine with your hands. This can take a few minutes! The dough will be very stiff.

    2. Divide into 6-10 pieces depending on how big you want your nut roll to be, then roll into the cylinder shape.

    3. Wrap each cylinder in wax paper and place in freezer for at least 2 hours.

    4. Melt caramels in microwave for about three minutes, removing to stir at 30 second intervals. Make sure they are completely melted.

    5. Place salted peanuts (or whatever variety you would prefer) on baking sheet.

    6. Remove rolls from freezer, then dip into caramel and coat completely. Try not to use your fingers! This gets really messy if you do… you can use two forks to dip and remove.

    7. Place caramel covered roll onto salted nuts and cover completely.

    8. Transfer nut covered roll onto wax paper, then store in the refrigerator! (they should be good for a last a month in the fridge, but who am I kidding. We are lucky if these make it 2 days in our house)

  14. Lime Ice Cream Bars


    1 14 oz can sweetened condensed milk

    1/2 cup fresh lime juice

    zest of 1 lime (about 1 teaspoon)

    2 cups heavy whipping cream


    Add sweetened condensed milk, lime juice & zest into a large bowl and whisk to combine. Add cream and whisk until thoroughly combined.

    Pour into Popsicle molds, Dixie cups or into an ice cream freezer. If using Popsicle molds, add bottoms; if using Dixie cups use a Popsicle stick or a wooden skewer. Freeze for at least 4 hours.

    For the ice cream maker follow manufacturer directions, cover and freeze until ready to serve.



    • Averie…..YOU are the QUEEN of quick, easy & fabulous desserts! All of those raw balls & such would be perfect for this contest. Besides – everyone over here needs to learn about them :)

  15. Berry cobbler

    Pour frozen berries in the bottom of a casserole dish.
    mix topping: 1 stick of butter 1 cup of br sugar (or subsitute) some cinnamon and about 3-4 cups of oats

    spread over the fruit

    bake for 30 mins at 300

    • Catherine, great desserts! Love that they are both so easy & have fewer than 6 ingredients each. Half that actually.
      The birds nests are cool! Bet they look really cute too. Very creative. Love the chow mein noodles. Everyone needs a splurge sometimes!
      I can never turn down a big serving if berries so the cobbler is perfect!

  16. OK. This one is NOT healthy. But for once a year, maybe it’s alright. :) It’s an Easter thing.

    Easter bird nests

    Chow mein noodles
    Chocolate frosting in a can
    M&M chocolate speckled eggs

    Mix noodles and frosting gently in large bowl. Put dollops of mixture on waxed paper lined cookie sheet and make round spot in center of each to form a nest shape. Place in refrigerator to harden. After hardened, add 2-3 eggs per nest. Keep refrigerated until ready to serve.

  17. Yummy Yummy!!
    Strawberry Whubarb Compote

    1 lb strawberries, washed and dried
    1 lb rhubarb, leaves removed and stalks washed
    2 tbsp honey
    1 tbsp water

    Hull strawberries and cut into quarters. Cut rhubarb in 2 inch slices

    Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes. Remove from heat

  18. Apple Bars
    1/2 cup Dried apples
    1/2 cup Medjool Date
    1/2 cup Almonds (unsalted)
    1/2 cups walnuts (unsalted)
    3 tsp Cinnamon.

    Place dates and apples in a food processor and pulse to make into paste. Add nuts and cinnamon and pulse mixture to grind up. Press into a loaf pan lined with plastic wrap. Or you can roll into balls and roll in unsweetened coconut.

    • April, those Apple Bars are my kinda thing for every day snacks. All whole food, feel great ingredients. Apples, cinnamon & spice are always my favorites! This makes me crave fall :)

    • Those apple bars sound amazing! Anything with dates is right up my alley these days. I tried my first one a couple of weeks ago, and they are SO good. Love them with vanilla sweetened Greek yogurt.

  19. In honor of the Harry Potter finale tomorrow, I’d like to share my recipe for butterbeer! (A fun, frosty treat for any occasion, Potter fans and non-fans alike) :)

    What you’ll need:
    1. Cream soda – Go for the good stuff. Cane sugar sweetened, in the bottle, whenever possible. (Jones, Fitz’s, etc.) A&W will do in a pinch, but beware that it contains caffeine if you’re giving it to your kids.

    2. Caramel – There’s a recipe on my blog for bourbon caramel dip that will blow your mind. I’m also a big fan of the fleur de sel caramel from Trader Joe’s. You want to use Smucker’s? Can only find Marzetti’s apple dip? That’ll work, too. Just warm it a little so it thins out enough to mix in.

    3. Vanilla bean ice cream

    In the bottom of a glass, add a heaping spoonful of caramel sauce. Slowly stir in the cream soda so that it dissolves and distributes throughout the glass. Add one scoop of ice cream, softened slightly, and gently stir until creamy. Top it off with another splash of soda for the trademark foamy head.

  20. ENJOYING some Trader Joe’s peaches RIGHT NOW!
    Love them with a little splash of FF Creamer.
    Wanna know what else I LOVE…melting popsicles!
    Oh…and YOU of course!
    Favorite frozen delight…Peach Nehi Sorbet!

  21. Oh, and I follow you on RSS. Can’t wait to try these yummy fruit pops! I have some strawberries and peaches just waiting to be obliterated. :)

  22. awesome, quick, cheap cheesecake!

    1 pkg cheesecake mix (the kit with the cracker crumbs and powdered mix) – your favorite brand
    the rind from 1 large lemon (not the pith!)

    Mix cheesecake and crumbs according to pkg directions EXCEPT, stir in the rind from 1 large lemon into the cheesecake batter. I prefer to make this into a desert instead of a pie as suggested due to too much crust and not enough filling, so what I do is, sprinkle a couple tbsps into bottom of desert glass, an inch or so of filling and sprinkle to your liking, more crumbs on top and press down a bit to flatten if needed. This serves 3-4 adults. You may decorate the top w/ lemon peel or maraschino cherry that’s been dried in paper towel (prevents juice from ruining it)

  23. Chocolate Peanut Butter Squares
    Makes 16 large squares.

    1 cup peanut butter
    1 cup butter
    2 1/2 cups icing sugar
    2 cups graham wafer crumbs
    1 cup semi-sweet chocolate chips
    2 tbsp vegetable shortening

    1. Combine peanut butter and butter in a saucepan over medium heat. Melt completely.
    2. Take off the heat and add icing sugar and graham crumbs, mix together. Place mixture into a 9 x 9-inch pan and smooth the surface.
    3. Melt the chocolate and shortening together. Pour evenly over peanut butter base. Place pan in the fridge and wait for 2 hours.
    4. Cut into 16 squares and enjoy!

  24. Love this giveaway idea – and not sure if link thing worked so doubling up today!

    Chocolate Pudding On a Stick

    1 cup semisweet Ghirardelli chocolate chips
    4 tablespoons peeled and cooked chestnuts (I used canned from France)
    2 tablespoons unsweetened cocoa powder
    8 whole pitted dates (I used local California Deglet Noor dates)
    4 tablespoons unsweetened coconut flakes (I used Bob’s Mill)

    Makes 4 servings
    1. Melt the chocolate chips on the defrost setting in the microwave or over a double boiler. Set aside.
    2. Place the chestnuts, cocoa powder, dates and coconut flakes in the blender and pulse to blend.
    3. Add the melted chocolate and pulse to combine.
    4. Add 1 cup of water to make a thick soupy consistency.
    5. Transfer to 4 tall glasses and freeze for 30 minutes. Insert sticks into the center of each pudding, being careful not to go to the bottom. Return to the freezer for at least another 2 hours, until frozen solid.
    6. To remove popsicle from the glass run glass under hot water for about a minute until it melts sufficiently around the edge to slide out. Don’t pull on the stick as it may come out. Enjoy!

  25. Dessert is my favorite! Try this easy and full-of-flavor blackberry and apple cobbler, or alter the fruits depending on the season.

    1 ½ cups all-purpose flour
    Scant 1 ½ cups sugar*
    4-5 cups blackberries and apples (peeled, cored, and chopped), or other fruit of your choice (enough to come 2″ up the sides of the pan)
    1 ½ sticks unsalted butter, melted

    Preheat the oven to 350F with the rack in the middle. Spray a 9-inch square baking pan (or other similar size) with non-stick spray.

    Mix together the flour and sugar, then add in the butter and mix well with a fork until incorporated. It should hold together when you squeeze it.

    Put the fruit in the prepared pan and sprinkle with a very light layer of sugar.* Take the dough by the handful and pat it into disks ¼ to ½-inch thick each. Lay them on top of the fruit, continuing with the patties, until all the fruit is covered. Bake the cobbler in the preheated oven for 45-50 minutes, until the crust is light golden in color. Let cool slightly, then serve with lots of vanilla ice cream.

  26. Another awesome one are the peanut butter and chocolate crunchy mounds. They are no-bake, perfect for summer and so addictive. Just remember to store them in the fridge!

    ¾ cup chocolate chips
    ¼ cup creamy peanut butter
    1 ½ cups cornflakes

    Microwave (or melt in a saucepan) the chocolate chips in a microwaveable bowl on 30 second intervals until melted and smooth, stirring between intervals. When melted, stir in the peanut butter until incorporated. Add in the cornflakes and stir until completely covered. Using a tablespoon, scoop tablespoonfuls onto a parchment paper-lined cookie sheet. Cool and let harden in the fridge for at least 30 minutes.

  27. Beautiful! I can’t believe the picture of those peaches was taken with your iPhone. Crystal sharp! Made your salmon with bail aioli. Soooooo delicious and easy. Love the quinoa. Love all the photos. Love Popsicles are awesome. What a great combination!!!!

  28. Tweeted your tweet! 😉

    And for the record, this is the FIRST time I have ever entered one of these blog giveaways!! They always seem like too much effort but heck, $600 is not too shabby — and I love your blog!

  29. Chocolate covered bananas:
    Cut a banana in half and place each half on a Popsicle stick. Freeze for 3 hours. Dip in melted chocolate, then roll in crushed nuts.

  30. We LOVE banana ice cream! Simply whir frozen bananas in your blender/food processer and enjoy. Sometimes we add almond butter or fresh fruit to flavor it up! So easy and healthy :)

  31. English Toffee Bark

    2 sticks butter
    1 cup sugar
    1/4 cup water
    1/2 tsp salt
    1 cup chocolate chips

    Mix butter, sugar, water and salt in small saucepan over high heat.
    Continuously stir until reaches hard crack stage (290˚ – 310˚). Remove before it gets dark and pour into a greased sheet pan (with edges). Let cool for one minute and then sprinkle chocolate chips on top, wait one minute and then spread melted chips with a spatula to cover the toffee base.

  32. Chocolate Peanut Butter Cups

    1 (11.5 ounce) package milk chocolate chips, divided
    1 cup peanut butter
    1/4 teaspoon salt
    1/2 cup confectioners’ sugar

    Trim 12 paper muffin cup liners to half their height.
    Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
    In a small bowl, mix together peanut butter, confectioners’ sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

  33. Mostly Raw Brownies:
    3/4 cup Raw Almonds
    1 cup Dates, pitted
    1/3 cup Cocoa Powder
    3/4 cup rolled oats or oat groats
    Process dates, oats, and cocoa powder until combined. Add nuts and process until desired consistency (I like them a little chunky). Roll into balls or press into an 8×8 pan. Store in fridge.

  34. Flourless Peanut Butter Chocolate Chunk Cookies
    1 cup salted natural peanut butter (if using unsalted add 1/4 tsp sea salt)
    1 egg
    1/2 cup coconut sugar
    1/2 tsp baking soda
    3 oz dark chocolate over 70% cocoa, broken into small pieces

    Preheat oven to 350 F.

    Mix all ingredients in a bowl until combined. Drop or scoop onto a baking sheet. Bake for 9-12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

    Serving Size: Makes 16 cookies

  35. Grandma’s Creamy Lemon Pie

    whipped topping (12 oz)
    sweetened condensed milk
    2 lemons
    a prepared graham pie crust

    Combine first 3 ingredients, then pour into the crust. Freeze for a few hours, then cut and serve. Best served when thawed for 5 minutes.

  36. Lisa and Nathan’s Rock ‘n Roll Vegan Ice Cream

    My son and I LOVE this recipe, because it avoids his peanut/tree nut allergy and our lactose intolerance. It is also fun to make! We look forward to preparing this together when the weather is warm.

    In a sandwich or quart ziptop bag, add:
    1 cup vanilla rice milk (if using plain, add a splash of vanilla)
    1/8 cup Sugar in the Raw
    large squirt of chocolate syrup (optional)
    drop of peppermint extract (optional)
    dairy/nut free chocolate morsels (optional)- we once used finely chopped peppermint candy canes to make our own peppermint ice cream!

    Place rock salt in bottom of empty coffee can or heavy cylinder-shaped plastic container. Add sealed bag with milk contents, top with more rock salt, and fit with lid.

    Place a towel or blanket on the floor, and have at least 2 people sit across from each other. Roll the can back and forth. If someone else wants to join in, the more the merrier! Check the contents every once in awhile to see how well the ice cream is developing. The last time we made this ice cream, I used a heavy duty clear plastic container with a screw on lid. We were able to see the milk turn into ice cream!

    When the ice cream is ready, scrape it out of the bag with a spoon into a bowl, being careful to avoid including rock salt that may have collected on the outside of the bag. Eating the ice cream right out of the bag is OK, too!

  37. Candy Bar Apple Salad

    * 1-1/2 cups cold 2% milk
    1 package (3.4 ounces) instant vanilla pudding mix
    1 carton (8 ounces) frozen whipped topping, thawed
    4 large tart apples, peeled and sliced, chopped (about 6 cups)
    4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

    In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).

  38. Candy Bar Parfaits

    1/2 cup coarsely chopped unsalted peanuts
    1/2 cup coarsely crushed pretzels
    1 milk chocolate candy bar (1.55 ounces), chopped
    1 pint vanilla ice cream, softened
    1/3 cup chocolate syrup or caramel
    2 tablespoons peanut butter

    1. In a small bowl, combine the peanuts, pretzels and chopped candy bar; spoon 2 tablespoons into each of four parfait glasses. Top each with 1/4 cup ice cream, 2 tablespoons peanut mixture and another 1/4 cup ice cream.
    2. Combine chocolate syrup and peanut butter; drizzle over ice cream. Sprinkle with remaining peanut mixture. Yield: 4 servings.

  39. Alfajores
    3 cups corn starch
    2 cups flour
    1 cup confectioners sugar
    1 pound butter (450 grams)
    Dulce de Leche for filling
    Confectioners sugar to decorate

    Preheat the oven to 350 degrees. Melt the butter. In a large bowl, combine all the dry ingredients: corn starch, flour and confectioners sugar, then add the melted butter and knead until thoroughly combined. Extend the dough with a rolling-pin, leaving it between 1/2 and 1/4 of an inch thick. Proceed to cut small circles using a cookie cutter or a small glass, place on a baking sheet previously brushed with butter, and bake for approximately 8 minutes or until you see the bottom border of the cookies begin to brown. Make sure the cookies themselves don’t brown, they should keep their white colour. Let the cookies cool well, then proceed to make little sandwiches by placing some Dulce de Leche between 2 cookies. Decorate with confectioners sugar. Yields approximately 40 alfajores, depending on the size of the cookies.
    Blog link:
    Note: If you can’t find Dulce de Leche you can cook an unopened can of condensed milk in a large pot with simmering water at medium heat for about 3 hours, making sure the water covers the can at all times

  40. Lenguas de Gato (cat’s tongues) Cookies
    100 grams unsalted butter
    100 grams confectioner’s sugar (approximately 10 tablespoons)
    3 egg whites
    125 grams flour (approximately 11 tablespoons)
    1 teaspoon vanilla extract
    All ingredients should be at room temperature

    Preheat the oven to 275 degrees. In a bowl combine butter and sugar using a hand mixer, mix until creamy. Add the egg whites one at a time, mixing well each time one is incorporated to the mix. Add the flour and mix well to combine. Finally add the vanilla extract and mix well to incorporate. Cover a baking sheet with parchment paper. Using a piping bag with a flat tip, pipe ‘sticks’ on the parchment paper, leaving some space between each one so they don’t stick together, as they will expand when cooking in the oven. Bake for about 15 minutes or until the edges start to brown. Place on a cooling rack and once cooled store in an air-tight container. The number of cookies this recipe yields will depend on the size of the cat’s tongues.
    Blog link:

  41. Banana Pudding Pudding Pops

    1 box instant vanilla pudding
    1 3/4 cup milk
    2/3 cup chopped banana
    10 vanilla wafers, cut into 4

    In a mixing bowl whisk pudding mix and cold milk together for 2 minutes until thick.
    Stir banana pieces into pudding mix.
    Fill popsicle molds halfway with banana pudding
    Top with vanilla wafer pieces and then fill with remaining pudding
    Freeze until ready to serve

  42. Almond Brittle

    1 c. of butter
    1 1/4 c. sugar
    2 tbsp. light corn syrup
    1 1/4 c. almonds

    Melt butter in a 2 qt. saucepan over low heat. Add sugar; heat to boiling, stirring constantly for 20 to 25 minutes or until golden brown. Stir in almonds all at once and pour onto lightly greased cookie sheet; stretch and smooth as thin as possible. Cool and break into pieces.

  43. Chicka Chicka Boom Boom Treats

    I am an elementary school teacher, and my son and I made up these treats when I was teaching a lesson using the book “Chicka Chicka Boom Boom”. This recipe is basically a variation of crisped rice treats.

    In a large pot on the stove, add:

    1 1/2 Tablespoons light olive oil
    2 cups mini marshmallows
    1 cup alphabet cereal (represents the letters in the story)
    1 cup puffed cocoa cereal (round- represents the coconuts)
    1 cup puffed corn cereal (round- could use 1/2 cup alphabet cereal + 1/2 cup puffed cocoa cereal instead)

    Spray a spoon or spatula with olive oil, and stir saucepan contents over low heat until marshmallows are melted and all ingredients are combined.

    Press mixture evenly into a square pan that has been sprayed with olive oil. Allow to cool, then cut into 16 squares.

    This recipe can easily be doubled and pressed into a 13×9 or 10×14 pan.

  44. I love this quick and easy Key Lime Pie. The filling can also be served as a dip, with graham cracker sticks.

    Key Lime “No Cook” Pie
    1 can sweetened condensed milk
    ½ cup Nellie & Joe’s Key West Lime Juice
    8 oz. container Coolwhip, thawed
    Graham cracker crust
    Whisk sweetened condensed milk with Nellie & Joe’s Key West Lime Juice until evenly mixed. Fold in coolwhip and fill crust. Refrigerate. This pie may also be frozen for a great summer treat. May be garnished with thin sliced pieces of lime.


    1/3 C. flour
    3/4 C. sugar
    pinch of salt
    1/2 pt. whipping cream
    1 c. (very thin slices) peaches
    1 unbaked pie shell

    Blend all ingrediants except peaches. Set aside. Place peaches into the pie shell. Pour cream mixture over and bake 50 minutes at 350*. Make sure it has thickened.

  46. Fig Truffles
    2 cups dried black mission figs, 1/4 cup crystallized ginger , 1 tablespoon honey, 1/2 tsp. ground cinnamon, 2 1/2 ounces dark chocolate (60-70%)

    Remove stems from the figs, process figs,ginger,honey and cinnamon for about 45 secs. Roll in balls the size of a teaspoon. place on wax paper. Place a bowl over a saucepan with barely simmering water on low heat. add chocolate and stir until melted. dip balls in chocolate and place on wax paper. chill in fridge 15 minutes. serve at room temp.

  47. Nutella panini
    2 slices of french bread
    Fresh fruit ( ex. strawberries diced) or fruit jelly of choice if not in season
    Butter bread, spread with nutella, and fruit option. Place on griddle pan or cast iron skillet. Grill until bread toasted.

  48. This is one of my favorites!
    Oreo Cookie Delight

    1 package Oreo cookies, crushed
    1 carton Cool Whip
    1 box chocolate instant Jello-pudding mix (make according to package)

    Layer crushed Oreos, pudding, and Coolwhip, in that order until all ingredients are used. Top with Coolwhip. Best if cooled in fridge for several hours before serving.

  49. Peanut butter s’mores:
    Make a stack with graham cracker half, peanut butter, dark chocolate square, marshmallow, then top with the other graham cracker half. Microwave for ten seconds, them let sit for one minute while the chocolate melts.

  50. In the winter if you crave an easy fruit dessert – just take three bags of frozen berries, dump in a bowl and let defrost…the juices blend together and everything tastes amazingly fresh and good. Add a little cool whip if you are so inclined!


    1 9 inch pie crust
    1 8oz. Block cream cheese
    1¼ c sugar (powdered)
    1tsp. Vanilla extract
    2 c Huckleberries
    1 c sugar (granulated)
    2/3 c water
    3 tbsp. corn starch

    Bake single nine inch pie crust according to package directions (or recipe for homemade).

    Mix cream cheese, powd. Sugar and vanilla with electric mixer until smooth and creamy.

    In a saucepan add huckleberries, sugar, water and cornstarch. Bring to a boil over med. To med.-high heat. Once it comes to a boil, turn down to med-low and let simmer for about 10 min. until it thickens. It should be a jam-like consistency, maybe a little thinner.

    For assembly- Spread cream cheese mixture into baked pie crust. Pour hot huckleberry mixture over cream cheese and smooth out. Refrigerate for a couple hours to let it set up.

    Can be served alone or with some vanilla ice cream or whipped cream.

    • Haley, I adore every kind of berry but I am not sure I have ever had huckleberries before. Wondering where I can find some?? This pie sounds delish. Love that block ‘o cream cheese!

      • I live in the Idaho and we actually pick them fresh around here. Huckleberries are usually in season late in the summer. However, it is hard to find enough to last all year so you can actually buy them online (or Craigslist) depending where you live. When I am not picking them myself, I like to buy ones that are picked in Wa. State near Mt. Saint Helens. They are really big and sweeter than the ones I have picked. They aren’t exactly cheap though if you are looking to buy…but so worth it beacause a little goes a long ways!

        • Haley, thanks for the Huckleberry info. I will be on the look out for them. Do you freeze big batches of the fresh ones to get you through the cooler months? Then again they probably would not even last long in the freezer. Irresistible right?!

          • Yes. I actually freeze them before washing. I usually put them in gallon freezer bags and as I need them I take a cup or two out, wash them and use them. They last a long time that way.

  52. Ice Cream Sandwiches
    Makes 12 ice cream sandwiches
    For the Cookie:
    1 box Betty Crocker Chocolate Fudge Cake Mix
    ½ cup butter, softened
    1 teaspoon vanilla
    2 eggs
    For the Ice Cream:
    1 1.5-qt. container vanilla ice cream

    Preheat the oven to 350F. Grease a 12×18-inch baking sheet or line with parchment paper. Combine the cake mix, butter, vanilla and eggs until completely combined. (Batter will be thick.) Spread out on the prepared baking sheet. You may need to use greased hands to spread evenly. Bake in the preheated oven for 12 minutes or until set but still soft. Let cool completely.
    Meanwhile, prepare the ice cream:
    Prepare a 9×12 inch baking sheet by lining it with parchment paper or waxed paper.
    Spread the ice cream on the prepared baking sheet. Return to the freezer to let re-harden.
    Once the cookie is cooled, cut it into 24 3×3-inch squares. Remove the ice cream from the freezer and cut into 12 3×3-inch squares.
    Prepare the sandwiches by layering a square of ice cream in between 2 cookies. Serve immediately.


    Fresh whole strawberries- washed and dried
    white chocolate chips
    milk chocolate chips
    Hershey’s cookies & cream bars
    vegetable shortening

    Melt about 1 cup of each type of chocolate in the microwave w/ about 1 tsp. shortening in each. Microwave for about 30 seconds. Stir and microwave for about 15 or 20 more seconds until smooth.

    I use corn of the cob holders to dip my strawberries (but feel free to use something a little more classy). After dipping set on parchment paper to set up. I dip each berry in one flavor of chocolate and then drizzle with another. I like to drizzle the white coc. and cookies and cream berries with milk choc. and I drizzle the milk choc. berries with white choc. After they are dipped and drizzled, put in fridge to set up.

  54. And here’s another recipe. Haven’t written this up yet on my blog, but made it the other day. It’s a semi-homemade kind of thing that you can use when you run out of time to make dessert.

    Raspberry Sorbet and Lemon Pound Cakes

    (Serves 4)

    -4 slices lemon pound cake
    -4 scoops quality non-fat raspberry sorbet
    -Hot fudge syrup
    -Whipped Cream
    Use a 3-inch cookie cutter to slice circles in pound cake. Heat hot fudge. Top each pound cake circle with a scoop of sorbet. Drizzle hot fudge syrup on top and a dollop of whipped cream. Serve.

    Thanks Marla, and those pops sound delish. I love homemade popsicles in the summer!

    • Love that Grace. You gotta post it. Bet you can come up with some lovely photos with the cake & raspberry sorbet. Quick n’ easy to prepare for entertaining.

  55. I Love Peanut Butter Pie

    • Peanut Butter Crumb Crust (recipe follows)
    • 1 1⁄3 cups (8 oz. pkg) Reese’s Milk Chocolate Baking Pieces Filled with Peanut Butter Crème, divided
    • ½ cup Reese’s Creamy Peanut Butter
    • 1 package (3 oz.) Cream cheese, softened
    • ½ teaspoon vanilla extract
    • 1 cup powdered sugar
    • ½ cup milk
    • 1 tub (8 oz.) frozen non-dairy whipped topping, thawed
    • Additional whipped topping or sweetened whipped cream

    • Prepare Peanut Butter Crumb Crust. Set aside 1⁄3 cup baking pieces for garnish. Coarsely chop remaining pieces; set aside.
    • Combine peanut butter, cream cheese, and vanilla in medium bowl; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped baking pieces. Pour into crust.
    • Cover; freeze several hours or until firm. Soften slightly before serving. Garnish each slice with whipped topping and baking pieces. Cover; freeze leftover pie.

    Peanut Butter Crumb Crust
    • Heat oven to 350°F. Stir together 1 ½ cups (about 45 wafers) vanilla wafer crumbs and ½ cup powdered sugar. Place ¼ cup Reese’s Creamy or Crunchy Peanut Butter and 3tablespoons butter or margarine in small microwave safe bowl. Microwave at Medium (50%) for 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9 inch pie plate. Bake 5 minutes. Cool completely.

    Note: 1 extra serving size packaged crumb crust (9 oz.) may be used instead of Peanut Butter Crumb Crust.

    • Kari, I don’t know where I would start first. Each of your desserts sound wonderful. It is a very good thing that they are out of my reach right now….would be very dangerous!

  56. Blueberry Dump Cake


    • 1 (20 oz.) can crushed pineapple (Do not drain!)
    • 3 cups blueberries
    • ¾ cup sugar
    • 1 pkg. yellow cake mix
    • 1 stick margarine, melted
    • ¼ cup sugar


    • Heat oven to 350°F. Butter or spray a 9×13 baking dish. Put ingredients in pan as listed: crushed pineapple, blueberries, ¾ cup sugar, yellow cake mix, margarine, and ¼ cup sugar. Do not stir! Bake for about 45 minutes.

  57. Ooey Gooey Butter Cookies

    • 1 (8 oz.) package Cream Cheese
    • ½ cup (1 stick) Butter, softened
    • 1 Egg
    • ¼ tsp. Vanilla
    • 1 (18.25 oz) Yellow Cake Mix
    • ½ cup Confectioner’s Sugar

    1. Preheat oven to 350°F.
    2. In a medium bowl, cream together the Cream Cheese and Butter. Stir in Egg and Vanilla. Add Cake Mix & stir until well blended.
    3. Rub Confectioner’s Sugar on your hands well. Roll balls into 1″ or 2″ and roll thoroughly in powdered sugar.
    4. Place 1″ apart on greased cookie sheets.
    5. Bake for 10 minutes. Leave on cookie sheet for 3 minutes or more before removing to cool on wire racks.

  58. Marla, those bars look so good! You take such beautiful photos as well!
    Here is my latest dessert, inspired by my hubby’s craving for the classic:
    5 ingredient Vegan Pistachio Pudding:
    *1/2 cup shelled roasted pistachios (I used salted)
    *2 tablespoons Agave nectar (or more depending on how sweet you like it. Stevia can be substituted also), plus more for serving
    *1 tablespoon extra virgin coconut oil
    *1/2 teaspoon vanilla extract
    *1 box Mori Nu firm silken tofu (12.3 oz), chilled

    1. Reserve 2 tablespoons of the pistachios for garnish. Add the rest of the pistachios, the agave, coconut oil, and vanilla to a food processor and process until smooth. Add the tofu and process until smooth again.
    2. Spoon into dishes, garnish with whole or coarsely chopped pistachios and an agave drizzle and serve immediately. The ungarnished pudding will keep in the refrigerator for several days as well.

    • Nikita, that dessert sounds awesome! I love pistachios and certainly need to start creating more desserts with tofu. Starting with this one :) Thanks for the submission.

  59. Marla, your fresh fruit popsicles with coconut are so tempting! Homemade pops are so much better than store bought – you can mix and match any fruits you like and it’s so much healthier without all the artificial flavors and colors.


    1 Graham Cracker Pie Crust
    16 oz cream cheese, softened
    8 oz can frozen orange juice concentrate
    1 can sweetened condensed milk
    1 Tub Whipped Cream

    Mix the cream cheese, orange juice concentrate and condensed milk with a blender until smooth. Fold in whipped cream. Pour into Crust. Place in freezer for 20-25 minutes until set.

  61. Chocolate Kahlua Cake

    1 Devils Food Cake Mix
    1 cup sour cream
    1 cup Kahula
    3/4 cup vegetable oil
    4 eggs
    6 oz semi-sweet chocolate chips

    1 Preheat oven to 350
    2 Mix first 5 ingredients together with a stand mixer or hand mixer until incorporated well. Stir in the chocolate chips.
    3 For Cupcakes: fill muffin tin lined with papers to 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. For Cake: spray the pan with cooking spray (no flour) and bake for 55 minutes, or until toothpick inserted comes out clean.
    4 Frost with frosting or top with powdered sugar and fresh berries.

  62. Nutty Truffles
    Here i my recipe for a healthy Truffle, Marla

    * 2 tbsp. Almonds
    * 1/4 cup drinking chocolate
    * 4-5 any digestive biscuits
    * 1 tbsp. Honey
    * 1 tbsp. cocoa powder

    Method; Crush the digestive biscuits in a zip lock bag using a rolling pin. Grind the almonds into a coarse powder. take a large bowl and add the drinking chocolate (i used Nestle’), coarse almond powder, crushed biscuit and mix well.

    Mix in Honey little by little to bind all the dry ingredients together. Use less or more honey to get a perfect texture to roll the dough into balls. If you do not have honey use a little milk to mix the dough.

    Make small balls from the above dough. Spread the cocoa powder in a flat plate and roll each ball into it. Refrigerate the Truffle till use.

    Serve the truffles in individual cup cake liners or as you wish.

  63. Another one from me,
    Coconut and Condensed milk Truffles;


    * 1/2 cup condensed milk
    * 5-6 Digestive biscuits
    * 1 tbsp. cocoa powder
    * 2 tbsp drinking chocolate
    * 1 tbsp coarse Almond powder

    Method; Take a large bowl and pour condensed milk in it. Crush the biscuits into coarse powder. Add biscuits powder, cocoa, drinking chocolate (I used Nestle’) in the condensed milk and mix well. Use extra biscuit if you find the resulting mixture too soft.

    Make small marble sized balls from the above mixture. Spread the coarse almond powder on a flat plate. Roll the ruffle in the almonds and store in a clean box. Refrigerate till use.`

    Both the Truffles are no cream and no chocolate desserts.

  64. Ah, I think my favorite dessert of all time is ice cream. Well, I suppose it’s any type of frozen treat. There’s just something about a frozen treat (even in the dead of winter) that no other dessert can surpass.

    Well, when I was a child, my mother use to mix peanut butter and vanilla yogurt for us kids to dip our apples in for a healthy snack. I wanted to make a frozen treat out of it, so here’s my and my husband’s favorite frozen dessert!

    Peanut Butter Frozen Yogurt
    – 3 cups 0% vanilla greek yogurt (Oikos is my favorite)
    – 1/2 c creamy peanut butter (you could use crunchy too, if that’s the kind your family has – it’ll add one less item to the shopping list!)
    – 1/2 c granulated sugar
    – peanut butter chips (I really don’t have a set amount for this. I kind of just pour them in until you looks like there is tons of deliciousness. I’m sure even chocolate chips would be great for a chocolate peanut butter frozen yogurt. Yum!)

    1. In a large bowl, whisk the yogurt, peanut butter and sugar until it’s well mixed.
    2. Add the yogurt mix to your ice cream machine and follow the instructions to your individual machine. Towards the end of the process, pour in the peanut butter chips.

    * You can also make this without an ice cream machine by mixing in the peanut butter chips to the yogurt mixture until well incorporated. Place into an air tight container and place in the freezer. After about 2 hours, the mixture should be the consistency of “soft serve” ice cream.

  65. Chilled Strawberry Soup
    A sweet, slightly tart cool-down summer treat (with help from OhSheGlows)
    4 cup strawberries
    1/4 cup Almond milk
    2 T natural almond butter
    1/2 t almond extract
    2 T agave (or honey)
    Dallop of whipped cream to garnish

    1. Remove stems/leaves from strawberries
    2. In a blender, add almond milk, strawberries, almont extract, and almond butter.
    3. Blend until smooth.
    4. Add in agave and blend once more.
    5. Chill in fridge until it firms up a tiny bit. Serve with whipped cream for an interesting texture contrast.

  66. All I crave lately are fruity desserts! And popsicles are the most refreshing kind. I love the melty look…makes them look more real…like they’re about to be eaten at any second!

  67. Avocado Smoothie
    1 avocado, peeled with pit removed
    1 c almond milk
    1 banana, peeled
    1 peach, peeled with pit removed (optional)

    Mix all ingredients in blender until smooth and enjoy!

  68. Raspberry Sensation
    1 pt. (2 cups) raspberry sorbet, softened
    1 cup cold milk
    1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
    1 tub (8 oz.) Whipped Topping, thawed
    1 cup raspberries

    Line 9×5-inch loaf pan with foil. Spoon sorbet into prepared pan; freeze 10 min.

    Beat milk and pudding mix in large bowl with whisk 2 min. or until well blended. Gently stir in whipped topping; spread over sorbet in pan.

    Freeze 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before slicing to serve. Serve topped with the raspberries. Store leftovers in freezer.

    This is so versatile – you could use any combination of fruit and pudding flavor. I haven’t met someone who doesn’t like it.

  69. Frozen fruit cups

    4 cans fruit cocktail
    2 cans mandarin oranges
    2 bananas
    1 can lemon-lime soda
    1 can orange juice concentrate

    Blend fruit cocktail, soda, & orange juice concentrate in food processor. Pour into plastic punch cups. Add a few slices of mandarin orange & banana to each cup. Freeze until solid. Makes approx. 24 cups.

  70. brownie trifle
    13 x9 inch pan of fudge brownies
    3 (3.9 oz) pkgs chocolate instant pudding mix
    1 (12 oz) container frozen whipped topping, thawed
    1 bag of toffee bits
    4 c milk

    –crumble brownies into small pieces
    –prepare pudding mix according to directions using a total of 4 cups milk instead of 6 cups, omit the chilling process.
    –place 1/3 of crumbled brownies in a 3 quart trifle bowl. top with 1/3 each of pudding, whipped topping, toffee bits.
    –repeat layers twice (3 layers total) using same order, ending w/toffee pieces
    -cover and chill 8 hrs. yields 16 servings.

  71. Strawberry Basil Sorbet

    1 lb. fresh strawberries, rinsed, hulled, and quartered
    2/3 cup granulated sugar (see note, above)
    1/4 cup freshly chopped basil
    1 teaspoon freshly squeezed lemon juice

    In a medium bowl, toss the strawberries with the sugar and stir until all of the strawberries are well-coated. Cover and let stand for 1 hour, stirring every so often.
    Puree the strawberries and their liquid with the basil and lemon juice in a blender or food processor until smooth.
    Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

  72. Ok daaaaaahling, here’s recipe number one from my blog:
    Pierre Herme’s Viennese Chocolate Sables


    260g all purpose flour
    30g Dutch processed cocoa powder
    250g room temperature butter
    100g powder sugar, sifted
    Pinch of salt
    3 tbsp egg white

    Preheat oven to 180C.

    Whisk together the flour and cocoa powder and set aside.

    In a mixing bowl, whisk butter until creamy. Add powdered sugar and salt to butter and continue to whisk until well incorporated. Whisk in egg white until it is well combined with butter cream. Then add in the cocoa and flour mixture and mix until well combined.

    Spoon dough into a piping bag fitted with a star tip. Pipe dough into W shaped cookies.

    Bake at 180C for 10-12 mins, no more. The cookies will be delicate. Transfer carefully into cookie jar after cooled.
    As seen on my blog:

  73. recipe number two:

    White Chocolate Cardamom Truffles


    seeds from 7 cardamom pods
    200g good quality white chocolate, broken into pieces
    25g unsalted butter
    150ml whipping cream
    50g icing sugar
    1. Crush the cardamom seeds to a fine powder in a pestle and mortar.

    2. Tip the powder into a large bowl with the chocolate and the butter.

    3. Heat the cream in a saucepan until it is just boiling and instantly pour over the chocolate. Stir until the chocolate has completely melted and then using an electric hand whisk, whisk until the mixture has thickened enough to leave a trail when the whisk is lifted, this will take about 5 minutes.

    4. Place the truffle mixture in the fridge for a couple of hours until it is firm enough to shape into balls.

    5. Making sure your hands are cold, take a teaspoon of the truffle mixture and roll it into a smooth ball. Repeat with the remaining mixture.

    6. Sift the icing sugar onto a plate and roll the truffles around to generously coat them. If they seem too sticky to do this, just put them in the fridge for 15 minutes to firm up, and try again.

    7. Enjoy straight away or store in the fridge for up to 5 days.


    1/2 cup packed brown sugar
    1/2 cup honey
    1/2 cup crunchy peanut butter (watch out for the versions with trans fats, I always get organic)
    3 cups rice krispies (use the ones without high fructose corn syrup)
    1 1/2 cup dark chocolate chips

    In a sauce pan, at low heat, combine sugar, honey and peanut butter. Heat for about 1-2 minutes stirring to dissolve sugar. Remove from heat and add cereal. Press into a square baking pan lined with foil like in the picture.

    Melt chocolate in a medium bowl over a saucepan of boiling water. Stir until smooth and melted and spread over the rice krispie mixture in the lined pan.
    Let cool to set chocolate. I normally put it in the fridge for 20-30 minutes. Lift out of pan, remove foil and cut into small bars. Store in covered container up to for one week.

    Yields 9 3oz Popsicles

    1 cup heavy cream
    1 cup low fat yogurt (I use organic)
    1/2 cup sugar
    1 cup frozen organic raspberries (If using fresh omit orange juice)
    2-3 tablespoons orange juice

    In a blender puree raspberries and orange juice.

    In a bowl whip heavy cream and sugar until soft peaks form. Fold in yogurt and half of the raspberry puree.

    Snip the top edge of the Dixie cups with scissors for easy peeling. Fill Dixie cups1/4 of the way with the whipped mixture. Add about a teaspoon of the raspberry puree and spread evenly using your finger over the top of the whipped mixture.

    Fill the cup with remaining whipped puree. Place a pop stick in the middle of each Popsicle and freeze 4-5 hours before serving

  76. Summer time calls for cooler foods with the freshest ingredients. I give you a rawtastic, tropical, ridiculously easy and satisfying 4 ingredient dessert.

    1 frozen banana
    1 frozen mango
    2 slices frozen pineapple
    unsweetened coconut shavings

    Throw first 3 ingredients in a food processor and whiz that bad boy up and let the magic happen! (may have to stop and scrape down the sides) when it reaches a creamy texture top it off with coconut shavings and you have yourself a HUGE bowl of thick, tropical “icecream”. 1 huge* serving for around 300 calories, or 2 for 150. ENJOY! :):)

  77. Summer Taro Tapioca Dessert Soup:

    .5 lb. taro root (about 7 taro roots)
    ½ cup tiny tapioca balls
    1 (13.5 fl oz) can coconut milk
    1 cup sugar

    1. Peel and cut taro root into ½ inch pieces.
    2. In a medium saucepan, put 4 cups of water and taro and bring it to a boil. Lower the heat to medium and cook 20 minutes, or until skewer goes into taro smoothly.
    3. When the taro is ready, drain the water and mash it. You don’t have to mash everything liked mashed potatoes. It’s nice to leave some chunks.
    4. Meanwhile, in a small/medium saucepan, bring another 2 cups of water to a boil. When boiling, add the tapioca and cook 6 minutes.
    5. After 6 minutes, turn off the heat and cover the pan. Let it sit for 10- 15 minutes, or until the pearls are translucent and you can no longer see the white center. Run the tapioca when done under cold water to prevent from overcooking.
    6. Add the coconut milk to the taro root and stir until blended.
    7. Stir in the tapioca and sugar over medium heat until the sugar is dissolved.

    Server warm or chilled, your choice :) Enjoy!

    • Allison, that is a creative dessert soup. I have never used Taro root before. Now you have me very intrigued….I bet this is very, very good. Healthy too!

  78. Ingredients

    12 ounces bittersweet chocolate, chopped
    1/3 cup heavy cream
    1 teaspoon vanilla extract

    In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.

  79. ★ Chocolate Covered Stuffed Strawberries ★

    The largest berries you can get
    Tub of Philadelphia Brand Cheescake Filling
    Milk Chocolate
    White Chocolate

    Wash berries and dry very well. Cut a v shaped notch in the bottom of the berry.

    Put the cheesecake filling in that notch.

    Dip in chocolate and refrigerate till hard.

    ♡ Enjoy and wait for a bunch of compliments! ♡

  80. cookie crumble ice cream dessert
    1 pkg chocolate wafer cookies, crumbled
    1 stick of butter, melted
    1 gallon vanilla ice cream, softened (blue bell homemade vanilla is THE BEST if you have it in your area)

    pour melted butter over cookie crumbles and mix together. place half of crumbles on the bottom of a 13×9 pan. spread ice cream evenly over the crumbles and then top w/remaining cookie crumbles. put in freezer for at least 4 hrs or overnight.

  81. AMAZING giveaway, Marla!!!

    Kiwi Pops slightly adapted from Pops!

    1/2 cup sugar
    1 1/2 cups kiwi, peeled and sliced
    1/4 cup + 2 Tbsp fresh lime juice


    In a small sauce pan, combine 1/2 cup water and sugar. Stir over low heat until sugar dissolves. Allow to cool to temperature.

    Meanwhile, combine the kiwi and lime juice in a food processor and process until smooth. Add the sugar water and re-process to combine.

    Pour the mixture into popsicle molds. Insert sticks. Freeze for at least 6 hours.

    Remove from freezer and allow to stand at room temperature for about 5 minutes before removing from molds. Yield: 9 3-ounce pops.

  82. Lemon/Raspberry Cake

    1 sara lee frozen poundcake
    1 jar of lemon curd
    1 tub of cool whip
    1 pint of raspberries

    Thaw poundcake and slice in half. Fill the middle with half of the lemon curd. Mix the rest of the lemon curd with half of the cool whip to make a lemon whipped topping. Top with lemon whipped topping and rapsberries.

  83. flourless brownies

    preheat oven to 300F. grease 8″ round or square pan.
    in one bowl, mix 3 eggs + 1tsp vanilla extra + 3/4c sugar. set aside.
    in a double boiler, melt 1/2c butter and 8oz good quality chocolate (I like 70% dark chocolate by Lindt).
    remove the butter/chocolate from the heat and mix in the egg mixture.
    pour into the greased pan.
    bake 35-40 minutes.

  84. strawberries with creme fraiche and brown sugar

    have two serving bowls – one for the creme fraiche and one for the brown sugar. have a serving plate of strawberries. dip a strawberry into the creme fraiche and then dip *that* into the brown sugar.

    it’s ridiculously simple, but it’s also one of my favorite desserts at my usual bar. :)

  85. 2 Ghiradelli dark chocolate baking bars
    3/4 cup chopped almonds
    3/4 cup chopped dried cherries

    Melt chocolate in microwave, add chopped ingredients and drop by spoonfuls onto wax paper. Chill until set.

  86. Chocolate Soup

    8 ounces bittersweet chocolate
    8 ounces cream
    6 ounces milk (or hazelnut milk)
    pinch of salt
    1 teaspoon instant coffee or 1 tablespoon liquor of choice, optional

    Finely chop chocolate and set aside.
    Place cream and milk in a saucepan and bring to a boil, stir in chocolate and salt. Allow to sit for 5 minutes and then stir until smooth. Add in coffee or liquor and stir to combine.

    Serve hot or warm with sweetened, fried challah toasts or biscotti.

  87. Coconut Cornflake Macaroons

    makes about 3 dozen macaroons

    4 egg whites (room temperature)
    pinch of salt
    1 teaspoon vanilla extract
    3/4 cup sugar (I like to sub with 1 Tbsp. stevia)
    1 cup shredded coconut (unsweetened)
    3 cups cornflake cereal

    *as an optional addition it is also nice to add chopped nuts or mini choc. chips

    Preheat oven to 325 F. Beat egg whites in mixing bowl until foamy (about 4 minutes). Gently blend in the salt and vanilla extract. Slowly stir in the sugar (or stevia) and whip on high until soft glossy peaks form. Finally, by hand, fold in the coconut and cornflakes.
    Drop by tablespoons onto a baking sheet lined with parchment paper. Bake for approximately 20 minutes or until slightly browned on top.
    Remove from baking sheet and cool on wire rack. Can be stored in airtight container in refrigerator for about 1 week.


  88. Looks like the perfect pop to me! If they’re not kinda melted they give you brain freeze :) Love the addition of coconut flakes. Fabulous giveaway!

  89. New Orleans Stle Pine apple Sherbet

    * 3.5 c crushed pineapple packed in juice
    * 5 oz sweetened condensed milk
    * 1 t freshly squeezed lemon juice
    * 2 egg whites
    * 1 pn salt


    Gisele Perez- Pain Perdu Blog
    Prep time 3 hours
    Recipe Dessert Summer
    Ingredients salt pineapple lemon juice egg whites condensed milk

    Combine pineapple, sweetened condensed milk and lemon juice in a bowl and chill for several hours. When ready to freeze pineapple, milk mixture, beat the egg whites with a pinch of salt, then fold them into the mixture in 3 additions. Freeze in an ice cream freezer machine according to your machine’s directions. The sherbet will be soft. It may be served as is, or placed in a freezer to freeze harder.

  90. Scotch Teas

    2 c quick cooking oats
    3/4 c brown sugar
    1 t baking powder
    1/4 t salt
    1/2 c margarine

    Preheat oven to 350. Combine oats, sugar, powder, and salt. Mix well. Stir in margarine. Pat evenly into a greased 8″ square baking dish. Bake for 20-25 min or until golden brown. Cool on a wire rack. Cut into bars.

  91. Best and easiest dessert recipe? Banana soft serve, something I found from several blogs I read, but here’s the barebones of it:

    4 frozen bananas

    Place frozen bananas in the bowl of a food processor. Pulse several times to break into smaller pieces, then turn on and run for about five minutes, stopping occasionally to scrape down the sides of the bowl. The bananas will start to resemble soft serve in a few minutes. Transfer to a bowl and place in freezer for about 15 minutes, if you’d like, or serve immediately.

    (Makes four 1/2 cup servings)

    The best! And sooo easy :)

  92. You won’t miss the ice cream….. Here is my twist on the ever popular banana soft serve hit dessert:

    [dairy and gluten free]

    Coco -‘nilla ‘naner nut fro yo
    Serves two: or one hungry gal
    3 frozen bananas
    1 tsp vanilla extract
    1 T. agave nectar
    1/4 – 1/2 cup shaved coconut flakes
    1/4 cup toasted and chopped hazelnuts (can substitute nut of choice here. sliver almonds are also tasty)

    Place frozen banana chunks in blender or vita mix and process until smooth. Add vanilla and agave and blend until combined. Pour into two serving dishes, top with coconut and nuts. Scrumptious. Enjoy!

  93. Simple Flourless Chocolate Brownies

    Makes one 8×8-inch square (or round if making cake) pan, about 16 brownies
    4 oz. good-quality bittersweet or dark chocolate (not unsweetened), chopped
    1/2 cup (= 1 stick) unsalted butter, cut into 1/2 inch pieces
    3/4 cup granulated sugar
    3 eggs, room temperature
    3/4 tsp almond extract
    1/2 cup unsweetened dutch-process cocoa powder, plus additional for sprinkling if desired

    1. Preheat the oven to 375ºF with a rack in the center position. Butter your pan. Cut a piece of parchment paper to line the bottom of the pan, and, if using a square pan, leave it long enough to over-hang the sides of the pan (this will make it easy to lift the brownies out of the pan when they’re done). Butter the parchment paper.
    2. In a medium heatproof bowl set over a pan of simmering water, combine the chocolate and butter. Stir occasionally until completely melted and smooth. Once melted, remove the bowl from the pan.
    3. Whisk both sugars into butter mixture. Add eggs (room temp!) one at a time, whisking to thoroughly combine after each addition. Stir in the almond extract. Sift 1/2 cup of cocoa powder over the batter, then whisk to combine completely. The batter should be smooth and super glossy and gorgeous. Pour batter into the prepared pan, smoothing the top and spreading evenly. Bake for about 21-25 minutes (mine only took 21) until the center is set and a thin crust has formed on top. (Don’t try to stick a tester in the middle, it will come out wet even if the brownies are done.) Let brownies cool in the pan for about 5 minutes, then remove from pan and allow to continue cooling on a wire cooling rack. If using a square pan, just lift out the whole parchment paper deal (don’t worry about removing the paper until you cut them). If using a round pan, invert the cake and peel off the parchment paper. Slice with a thin sharp knife and serve, dusted with cocoa powder if desired – these are fantastic warm, room temp, or even chilled. Brownies keeps at room temperature in an airtight container for up to 5 days.

  94. Watermelon Popsicles (makes 8 1/4 cup popsicles) – perfect for summertime

    2 1/2 cups seeded diced watermelon
    1/2 cup fresh raspberries or frozen unsweetened, thawed
    6 tablespoons sugar
    1 tablespoon plus 2 teaspoons fresh lemon juice
    1 tablespoon crème de cassis (black currant-flavored liqueur)

    Combine all ingredients in blender; puree until smooth. Strain into 2-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Pour puree into Popsicle molds, dividing equally. Freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)

  95. This is a super simple recipe, no ice cream machine needed. The end result is refreshing and delicious. The Meyer Lemon and Basil sure add a wonderful depth of flavor into this sorbet.

    Mixed Berries Sorbet with Meyer Lemon and Basil

    1/2 cup sugar
    3/4 cup water
    1 cup fresh strawberries, stems removed and cut in half
    1 cup fresh raspberries
    zest and juice of 1 Meyer Lemon
    A handful of fresh basil leaves

    In a sauce pan, heat sugar and water until sugar dissolved. Remove from heat and let cool.

    In a blender, strawberries, raspberries, lemon zest, lemon juice and basil. Blend until well incorporated. Add cooled simple syrup and blend until well combined.

    Pour mixture onto a freezer safe container, cover with plastic wrap (better if container comes with its own cover) and freeze for 1 hour. Give the half frozen mixture a quick stir and return to the freezer for another 2 hours or until frozen.

    When ready to serve, remove from freezer and let it stand in room temperature for 5 to 10 minutes before scooping.

  96. Oreo and Fudge Ice Cream Cake:

    Pour 1 can of Fudge Topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until it’s well-blended. The consistency of the fudge topping can vary depending on what brand you purchase. If your fudge topping is too thick, you can add 1/4 cup of milk to thin it out.

    Chop a package of Oreo cookies into chunks–they don’t all have to be the same size. Stir into the topping mixture.

    Arrange 4 ice cream sandwiches side by side on a 24 by 12 inch piece of foil; top with half of the fudge mixture. Repeat the layers with 4 more ice cream sandwiches and the rest of the fudge mixture.

    Top the fudge mixture with the remaining 4 ice cream sandwiches.

    Frost the top and sides with the remaining whipped topping. Bring up the foil sides. Double fold the top and ends to ollsely seal the packet. Freeze at least 4 hours before serving. let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer–12 servings.

    Only 5 ingredients if you have to use the milk!

  97. Romanian Cake Roll with Jam or Marmelade

    6 eggs
    6 tablespoons of sugar
    3 tablespoons of flour
    2 tablespoons (or more) of jam or marmelade
    powdered sugar

    With an electric mixer, beat egg yolks with sugar until thickened and very light yellow. When that is done, gently stir in the flour. Then beat the egg whites until stiff and fluffy, and fold into the egg yolk mixture gently with a spatula.

    Grease and flour a flat cookie pan (the kind with low edges). Pour mixture on the pan and carefully spread it evenly and thin until the whole pan is covered. Make sure pan is large enough so the batter doesn’t overflow over the low edges.

    Bake at 350 until golden and toothpick comes out clean.
    While the sheet of cake is still hot, flip it over onto a clean paper towel/kitchen towel. Note: If it looks like it still sticks to the pan, first use a butter knife to gently peel away the edges and bottom until the sheet of cake comes loose.

    Spread marmelade or jam over the whole surface of the cake sheet and, with the help of the paper towel, roll up the cake sheet with the jam inside.

    Sprinkle powdered sugar on top when cooled. Cut the roll in slices and serve!


    (recipe from a Romanian cookbook that my mother owns).

  98. Romanian version of Home-Made Churros

    12 slices of french bread (works best with 2 or 3-day old bread)
    1/2 cup of milk
    2 eggs
    oil for frying

    Cut up the french bread in 12 slices about 1 in. thick. Soak in milk for about 1 minute (not too much so that it gets soggy, but just enough so the milk penetrates the whole slice and it still holds together).

    Beat the two eggs. Then dip the slices of milk-soaked bread in the egg mixture.

    Heat up a pan with oil. When the oil is hot, place the slices in the pan, and fry evenly on both sides until deep golden brown.

    While still hot, roll the slices in sugar and then cinnamon.


  99. Blood Orange Sorbet

    Simple Syrup:
    1 c water
    1 c sugar
    a few sprigs fresh rosemary

    To make simple syrup, combine water and sugar and slowly bring to a boil. Remove from heat once all sugar is dissolved. Place rosemary sprigs in mixture to infuse flavor. Set aside until cool. Discard rosemary sprigs once desired flavor has been achieved.

    2 c blood orange juice (approx. 4 blood oranges)
    1/4 c lemon juice
    Simple Syrup (discard rosemary sprigs)

    Place all ingredients into frozen bowl of Ice Cream/Sorbet machine (I use Cuisinart). It will take approximately 30 minutes to set.

  100. Can’t beat this 3 ingredient dessert! An all time favorite in the summer when strawberries are super sweet and juicy!

    Chocolate Covered Strawberries
    16 ounces milk chocolate chips
    2 tablespoons shortening
    1 pound fresh strawberries with leaves
    1.Insert toothpicks into the tops of the strawberries.
    2.In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
    3.Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

  101. Who needs a recipe when summer berries are already so sweet? Our family likes to just eat them with cream or dipped in chocolate. Little hands also like to use them as a carrier for powdered sugar!

  102. You are just amazing.
    And I love popsicles.

    I actually do really like American Express. My favorite credit card with them, and I already have two. Now I’m thinking, um… Can I get a third?


  103. I LOVE these quick and easy Nutella brownie bites, which only require 4 ingredients… add a big scoop of vanilla ice cream or some whipped cream and you’ve got an amazing dessert!
    5 Tablespoons all purpose flour
    1 egg
    1/3 cup Nutella
    1/4 cup mini chocolate chips or crushed hazelnuts

    1. Line 12 mini muffin tins and preheat your oven to 350 F.
    2. In a medium sized mixing bowl, whisk together the Nutella and egg until smooth.
    3. Gently stir in the flour to incorporate, but be careful not to overmix.
    4. Spoon into muffin tins, filling each about 3/4 full.
    5. Top with crushed nuts, chips, mini M&M’s, or anything else your heart desires!
    6. Bake for 11-12 minutes. Transfer to a wire rack to cool completed, or gobble them up while they’re still warm!

  104. Monkey Munch

    This makes 9 cups

    9 C of Chex cereal-any variety
    1 C semi-sweet chocolate chips
    1/2 C peanut butter-creamy
    1/4 C butter or margarine
    1 t Vanilla
    1 1/2 C powdered sugar

    1. Put chex in a large bowl and put aside.
    2. Place choc chips, peanut butter, and butter into a quart size microwave bowl.
    3. Stir together
    4. Microwave the mixture on high for 1 min and then stir, Cont to zap for 30 sec intervals until the mixture is smooth.
    5. Add the vanilla and stir
    6. Pour over the cereal while stirring
    7. Put combination into a gallon ziploc freezer bag.
    8. Add the powder sugar, seal the bag, and shake until cereal is coated.
    9. Spread the munch out across wax paper to cool and dry.
    10. Keep refridgerated in an airtight container.

  105. Smores Fudge

    18-oz semisweet chocolate chips (or about 3 cups)
    14-oz can sweetened condensed milk
    1/4 cup butter
    1 tsp vanilla extract
    1 cup mini marshmallows
    1 cup chopped graham crackers

    Line an 8-inch square pan with aluminum foil and then spray with a cooking spray or grease foil with little bit of butter. Melt the the chocolate chips and the condensed milk together in a heavy saucepan (or in a double boiler) over low heat, stirring constantly, until melted and smooth. Remove from heat; let cool 1-2 minutes, then stir in vanilla. Cool for about another minute and then add in the cups of the marshmallows and graham cracker pieces. Stir until incorporated together and spread into your prepared pan. Refrigerate about 3 hours or until firm. To cut pieces of fudge easily, invert pan and peel off foil from fudge, and cut in 1-inch pieces.

  106. Peanut butter cracker treats

    about 1/2 cup creamy peanut butter
    1 sleeve (4 ounces) round butter-flavored crackers (aka Ritz crackers work awesome)
    about 8 ounces of chocolate bark or chocolate candy melts
    sprinkles or any other decorative candy

    Spread a small amount of peanut butter on a cracker and top with another cracker.

    Melt chocolate using a double boiler or if you don’t have one of them, try this instead to make your own double boiler. Fill a sauce pan with 1 to 2 inches of water and place it over low to medium heat until the water begins to simmer. Use a pyrex or a stainless steel bowl that has a diameter larger than that of your saucepan and place it on top. Make sure that your bowl does not fall into the pan or touch the simmering water. Next, place your chocolate into the glass bowl and let the steam heat the bottom of the bowl to melt the chocolate without burning. You could also melt your chocolate in the microwave heating it at a lower wattage to avoid burning your chocolate. Next, dip the peanut butter sandwich crackers in the chocolate mixture, turning to coat thoroughly. Place on wax paper and decorate with sprinkles or candy if you wish


    2 cups peanut butter
    2 cups white sugar
    2 eggs
    2 teaspoons baking soda
    1 pinch salt
    1 teaspoon vanilla extract

    Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
    In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
    Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

  108. Milky Way Bars

    1 large roll of chocolate chip cookie dough
    6-8 Milky Way Bars

    Pre-heat oven to 350.
    Spread 1/2 of cookie dough into bottom of 13×9 baking dish – Use fingers to flatten in pan.
    Break of chop Milky Way bars and spread across the top of the cookie dough.
    Take other 1/2 of cookie dough and drop chunks across the top of the cookie dough. This does not have to be perfect!
    Bake for 25 minutes or until the cookie dough is cooked. Some like it really gooey.

  109. Cookie Crumb Pie Crust
    1 1/2 cups crushed Nabisco Newton Fruit Thins, about 13 cookies
    6 Tbsp butter or margarine, melted
    1/4 cup brown sugar

    Chocolate Pie Filling
    1 1/2 cups milk (I used low fat)
    1 3.5 oz package chocolate instant pudding mix
    1 cup light sour cream

    Preheat oven to 300.
    Process cookies in food processor to a fine crumb or crush by hand in a plastic bag. Melt butter in a microwave. In a small bowl combine crumbs and brown sugar. Stir in melted butter. Use the paper wrapped from the butter to grease an 8-inch or 9-inch pie plate. Press crumb mixture into pie plate and bake for 8-10 minutes. Allow to cool completely.

    Combine milk and pudding mix. Beat about one minute or until thickened. Blend in the sour cream. Pour over crust. Refrigerate until set. Serve with a dollop of whipped cream.

  110. I linked up our favorite Peanut Butter Rice Krispie Treats!!! A neighborhood favorite (and well… I may have eaten most of one pan myself one time…!)
    So happy to have found your blog, I clicked over her from the SRC post, you photography is stunning!

  111. Your popsicles look so refreshing! And the recipe:

    Almond Sandwich Cookies

    2 cups flour
    3/4 cup toasted and ground almonds
    1 stick salted butter, softened
    1/3 cup sugar
    1 egg
    Jam of your choice

    1. Preheat oven to 350 Degrees. Line two baking sheets with parchment paper.
    2. Mix the flour and almonds.
    2. Cream the butter with the sugar. Add the egg and mix until incorporated. Add the flour/almond mixture.
    3. Chill until firm enough to roll out (About 30 minutes).
    5. Roll out the dough to about 1/8″ thickness and cut out cookies with a cookie cutter. Bake for 14-17 minutes or until the edges start to brown.
    6. Allow to cool on the baking sheets for a few minutes. Transfer to wire racks to cool completely.
    7. Sandwich two cookies together with jam.
    8. Enjoy.

  112. Malted Date Shakes

    1C Medjool Date Crystals(softened)
    2T Malt Powder
    Splash (or two) of Milk
    tons of Vanilla Ice Cream

    Soften your date crystals with 1 cup of water, let sit for about 15 -30 minutes, or until softened. Drain the water out of the date crystals. Pull out your blender, a spatula or wooden spoon, and ingredients. Fill you blender half full of ice cream, the malt powder and the date crystals(maybe put in half of the date crystals at first..this is a very rich shake.) and lastly a splash of milk so the blender can do its job. Blend away! once smooth, stick a spoon in, and taste…needs more date crystals? add the rest! This is a very thick consistency usually, we use the extra wide plastic straws to drink this up!

  113. Peanut Butter Cups!

    8 ounces cream cheese

    1/2 cup of sugar

    1/2 cup of peanut butter

    2 tablespoons melted butter

    1 cup of whipped cream

    6 Reese cups

    Place 1 Reese cups in the bottom of a cupcake paper.

    Mix cream cheese, sugar. peanut butter & butter.

    Fold in whipped cream.

    Fill cups with mixture.

    Chill for at least 20 minutes.


  114. Easy Orange Jello Dessert

    16 ounces crushed pineapple, drained

    10 ounces mandarin oranges, drained

    1 small box of orange jello

    8 ounces cottage cheese

    8 ounces whipped cream

    1/2 cup pecans, chopped

    Mix all ingredients in a bowl and refrigerate for at least 4 hours.

    It doesn’t get any easier than this!!! Enjoy!!!

  115. Chocolate Banana Pudding Pie

    1 (9-inch) graham cracker crust

    1 5.1 ounce chocolate instant pudding

    3 cups cold milk

    4 bananas, 3 sliced lenthwise and 1 cut into slices

    8 ounces whipped cream

    1/4 cup pecans, chopped

    Prepare pudding following package directions. Place lengthwise cut bananas in crust. Top with pudding. Spread whipped cream over the top. Chill for at least 30 minutes. Garnish with shaved pecans. Enjoy.

  116. Tropical Cheesecake

    8 oz softened cream cheese
    14 ounces sweetened condensed milk
    16 ounces crushed pineapple, drained
    10 ounces mandarin oranges, drained
    /2 cup coconut, shredded
    1 (9 inch) graham cracker crust

    In bowl beat cream cheese until fluffy. Add milk, mix well. Fold in pineapple, oranges & coconut. Pour into pie crust. Chill for at least 1 hour. Enjoy!!!

  117. Peach Jello Jiggler Jumble
    1 large package peach jello
    5 fresh peaches, peeled, pitted, and chopped
    1 loaf angel food cake
    1 large package vanilla pudding
    2 cups lowfat milk
    2 cups prepared whipped cream, thawed

    In a 9-inch x 13-inch pan, mix jello with 2-cups boiling water. Add sliced peaches and refrigerate for 2-3 hours or until cool and firm. Slice jello in 1-inch pieces. Slice angel food cake in 1-inch pieces, cover and set aside.

    When jello is done chilling, mix pudding and milk for 2-minutes in a large mixing bowl with electric beaters. In a large bowl, preferably glass, layer peach jiggles, angel food cubes, pudding, and whipped cream. With a large spoon gently fold or jumble all ingredients! Cover and refrigerate until ready to serve. Yum! Serves about 8-10.

  118. Caramel Brandy Raisin Sauce over Pound Cake
    3 cups granulated sugar
    1/4 cup heavy whipping cream
    1/2 cup brandy
    1 cup raisins
    8 ounces grocery store pound cake
    1 can whipped cream

    In a medium saucepan, stir together 1-cup water with sugar. Cook over medium heat until the sugar dissolves. Adjust heat to high and continue to cook without stirring until sugar water becomes golden in color and thickens. Remove from heat and stir in 2-tablespoons of the cream. The caramel will bubble and then subside, at that point begin to slowly add cream. Once the cream is incorporated, stir in brandy and raisins. Stir until well mixed. Cut the pound cake in 6 slices and place on dessert plates. Spoon warm sauce on each slice of pound cake and spray desired amount of whipped cream on top! Serves 6.

  119. Auntie’s Angel Apple Delight
    1 1/2 cups granulated sugar
    1 cup apple juice
    1 (16 ounce) apple pie filling
    5 cups angel food cake, cut in cubes
    2 cups frozen whipped cream, thawed
    1/2 cup toasted pecans

    In a medium saucepan, on medium heat, combine sugar and 3/4 cup water; cook until sugar dissolves. Increase heat to high and cook sugar water without stirring until golden. Remove from heat and slowly stir in 2-tablespoons apple juice then stream the remainder of the apple juice into the heated mixture. Set aside to slightly cool. In a large glass bowl or 6-8 individual dessert bowls layer 1/2 apple pie filling, 1/2 angel food cubes, and 1/2 of the whipped cream. Pour half of the slightly cooled apple caramel. Add in layers the remaining apple pie filling, angel food cubes, and whipped cream. Drizzle on the remaining caramel sauce and sprinkle with pecans. Serves 6-8

  120. Pear Tatin with Mascarpone and Pecans
    ¼ cup unsalted butter, cut into quarters
    ¾ cup granulated sugar
    5 Bartlett pears, peeled and sliced
    1 refrigerated piecrust
    4-6 ounces mascarpone cheese, whipped
    1/2 cup toasted pecans
    1/2 cup pecans, chopped

    Heat oven to 375 degrees. In a 10-inch oven proof skillet, heat butter until melted, sprinkle sugar evenly over butter and continue to cook until the sugar melts and is amber in color, about 3-4 minutes. Layer the pear slices in the caramel in a circular pattern. Form or cut piecrust to fit on top of pears and carefully place on top. Bake for 30 minutes or until pie crust is baked through. Remove from oven, cool 5 minutes. Serve with a dollop of mascarpone cheese and sprinkle with pecans. Serves 8.

  121. Merry Berry Almond Fool
    2 1/2 cups mixed fresh berries of choice (blackberries, blueberries, chopped strawberries), divided
    3/4 cup blueberry preserves
    1 cup heavy whipping cream
    1/2 teaspoon almond extract
    1/4 cup powdered sugar
    1/2 cup sliced toasted almonds

    In a small bowl, toss 2-cups berries in blueberry preserves; and place in freezer for 5 minutes. In a chilled mixing bowl, on medium speed whip the cream for 30 seconds and then increase speed and whip until firm peaks form. Fold the chilled fruit and almonds into the whipped cream and spoon into individual glass goblets. Serve immediately or cover and refrigerate. When ready to serve sprinkle a little fruit and almonds on top. Serves 4.

  122. Lemon Cream Cake

    1 box lemon cake mix with pudding in mix
    2 – 14 oz can sweetened condensed milk
    2/3 cup lemon juice
    8 oz whipped cream

    Make cake in 2 round cake pans as per box directions, cool.
    Mix 1 can milk with half the lemon juice, spread on bottom cake layer.
    Mix 1 can milk with rest of lemon juice and the whip cream, spread on top layer.
    Do not frost sides.

  123. An old southern stand-by recipe. Not the fancy recipe, but the one we make when we need something quick:

    Fast Peach Cobbler

    1/2 cup butter (1 stick)
    1 cup self rising flour
    1 cup sugar
    3/4 to 1 cup milk
    29 oz can peaches juices
    vanilla ice cream

    Melt butter in 2 qt casserole dish in 375* oven.
    Combine flour thru milk, pour over butter.
    Pour fruit and juices on top.
    Sprinkle with cinnamon.
    Bake 375* for 40-45 minutes.
    Serve with ice cream.

  124. I got this recipe from a box of Betty Crocker Angel food cake mix. It was surprisingly good for a low-cal desert. When I decided to make it again, I made it even easier on msyelf by buying a pre-made angel food cake:
    Raspberry Trifle
    1 pkg 1-step white angel food cake mix (or 1 pre-made angel food cake)
    1 1/4 cup cold water (use in cake mix)
    2 cups boiling water (use in jello)
    1 8srv pkg raspberry flavored gelatin (sugar free or regular)
    2 – 10 oz pkgs frozen sweetened raspberries, thawed
    3 – 6oz containers yoplait 99% fat free raspberry yogurt

    Bake and cool cake as directed for tube pan. Cut into 3/4″ pieces. Pour boiling water on gelatin, stir until dissolved. Add cold water. Add raspberries (keep a couple out for garnish). Chill gelatin for 15 minutes or until thickened but not set. Layer half each cake pieces, gelatin, and yogurt in trifle dish. Repeat layers. Garnish with reserved berries. Chill at least 2 hours or until firm.
    Cover and chill and leftovers.

  125. Dreamsicle Pies (makes 2):
    16 oz of Cool Whip
    16 oz of Sour Cream
    1 can of Eagle Brand
    ¾ cup of Tang (I add a little bit more)
    2 ready made graham cracker crust

    Mix it all together and pour into crusts. Refrigerate.

  126. Fruit Kabobs

    Green or Red Grapes
    Strawberries, halved
    Cantaloupe, cubed
    Pineapple, cubed
    Havarti Cheese, cubed

    Cut wooden skewers in half. Put the fruit and cheese onto the skewers.

  127. Ice cream and Popsicles are really hard to photograph, especially outdoors on a hot day! Sometimes I have to re-shoot mine again after making a new batch (and eating the old ones!). I live these flavor combinations of peach, strawberries and coconut, they scream SUMMER!

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