The weekend is one of my favorite times to bake and of course, eat! However, there are sometimes I only want a taste of something sweet. A great recipe for just that is cherry pie bites. They are perfect for a few people or a large crowd. You’ll be sorry if you don’t make them soon. 🙂
2 cans crescent roll dough
21 oz. can cherry pie filling
1 cup powdered sugar
2 tbsp. milk
Preheat oven to 375. Grease a muffin pan with butter or cooking spray.
Unroll and separate the crescent dough. Place one triangle into each cup.
Fill all the cups with a tablespoon of pie filling.
Fold the 2 shorter ends of the dough together at the top 2. Then, pull the longer end over the shorter ones.
Bake for 13 to 15 minutes or until golden brown.
While the bites are cooling, whisk together the powdered sugar and milk.
I LOVE, LOVE a good cup of hot chocolate any time of the year, but sometimes I don’t want it hot, especially during the summer. I want it….well, cold or more like frozen. Try this recipe the next time you want this chocolatey drink.
3 tbsp sugar
3 tbsp hot cocoa mix
2 tbsp butter
1/3 cups semi-sweet chocolate chips
12 ounces evaporated milk
4 1/2 cups ice
Combine sugar, cocoa mix, and butter in the top of a double boiler. Stir until melted.
Stir in semi-sweet chocolate chips. Mix until mixture is smooth.
Slowly add in 1/2 cup of the evaporated milk and stir until smooth. Cool to room temperature.
Combine chocolate mixture with the remaining evaporated milk and ice in a blender. Blend until smooth.
Pour into frosty glasses and top with whipped cream, marshmallows and chocolate chips, if desired.
This past weekend, I was craving anything chocolate but didn’t want to put forth much effort into making a yummy treat. So, I made these easy, breezy chocolate truffles. And trust me, they are very easy to make.
12 0z. bag milk chocolate chips
1/4 cup sour cream
2 Tbs. almond flavoring
Powdered sugar or cocoa
In a microwave-safe bowl, melt the chocolate chips on medium for 3-4 minutes, stirring halfway through.
Once done melting, stir until completely smooth.
Mix in the sour cream and almond flavoring and blend well.
Refrigerate for 30-60 minutes.
Roll into 3/4 inch. balls and then roll into powdered sugar or cocoa.
As #SharkWeek wraps up, I’m ending the week with a bang…or bite, a shark bite that is. Below are two ideas, one DIY project, and one recipe, for you and your family to make and enjoy. First, it is a simple and fun Ocean Slime activity. Then, enjoy tasty Shark Marshmallow Pops.
I hope you have had as much fun as I have celebrating #SharkWeek. Being the over-planner that I am, I’m already thinking about next year’s posts!
1 cup clear glue
1/2 of liquid starch
Blue food coloring
Small ocean animal decorations or shells
In a bowl, mix the glue and a few drops of blue food coloring together. Add in the liquid starch. Be careful and don’t pour in too much starch at first; otherwise, the mixture will get hard.
Knead the slime until it no longer sticks to your hands. Add more liquid starch, if needed.
Once you have your desired consistency, sprinkle the slime with the shells and animals. Have fun!
Shark Marshmallow Pops
2 cups blue candy melts
1 cup chocolate candy melts or chocolate chips
Small candy eyes
Place a lollipop stick into the bottom of each marshmallow. It is up to you on how many marshmallow pops you want to make.
In the microwave, heat the blue candy melts. It should take about 3 – 4 minutes, stirring every 30 seconds until melted.
Cover the entire marshmallow, except for a half oval at the bottom front, in the melted chocolate.
Stick 2 candy eyes at the top and place in the freezer until the blue candy has hardened.
While the marshmallows are in the freezer, use the remaining blue melted chocolate and pipe a small fin onto parchment paper. Place in the freezer.
Once hardened, peel the fins off the paper. Dip the bottom into the melted blue chocolate and place on top of the marshmallow.
In the microwave, melt the chocolate candy melts for 2 – 3 minutes, stirring every 30 seconds.
With the melted chocolate, pipe a zig-zag teeth/mouth on the white part of the marshmallow. You can also add extra decorations to your shark with the chocolate.
S’mores Dip is definitely one of my favorite desserts. Bring on the chocolate, marshmallow, and graham crackers goodness!
1/2 tablespoon butter
1 1/2 cups chocolate chips
15 jumbo marshmallows, halved
Graham cracker squares
Adjust rack to the center position of the oven and place 8-inch cast iron skillet or regular frying pan on rack. Preheat oven to 450°F with skillet inside. Once preheated, use a potholder to remove the hot skillet from the oven.
Place a pat of butter in the skillet and coat the bottom and sides. Pour chocolate chips in an even layer into the bottom.
Arrange marshmallow halves over the chocolate chips, covering the chocolate completely.
Bake for 5 to 7 minutes or until marshmallows is toasted to your liking.
Remove from heat and rest for 5 minutes. Serve immediately with graham cracker squares.
This summer, my goal is to eat healthier and lose a little bit of weight. However, that is not stopping me from already deciding my cheat meals and desserts. On my list is the recipe below – Lemon Brownies.
Ingredients for the brownie mixture:
3/4 cup butter, melted
1 cup granulated sugar
4 Tablespoons lemon juice
1 Tablespoon lemon zest
1 cup all-purpose flour
1/2 teaspoon salt
Ingredients for the glaze:
3/4 cup powdered sugar
1 1/2 Tablespoons lemon juice
1 Tablespoon lemon zest
Directions for brownie mixture:
Preheat the oven to 350 degrees. Line an 8 x 8 square pan with tin foil, then grease.
In a mixing bowl, stir together the butter and sugar until combined. Add in the eggs, lemon juice, and lemon zest and stir.
Next, stir in the flour and salt until everything is mixed together.
Pour the batter into the pan and bake for 28 to 30 minutes.
Remove from oven and let cool.
Directions for glaze:
In a mixing bowl, combine the powdered sugar, lemon juice, and lemon zest. Stir until smooth.
Pour the glaze over the cooled brownies and let set.
Garnish with lemon zest, if desired.
P.S. Would you like for me to blog about my health journey this summer? Vote here!
Happy Tuesday! There is nothing more southerner than a cup of ice cold Cheerwine. Don’t know what Cheerwine is? The beverage is a cherry soft-drink, founded in North Carolina. Trust me, it is a must-try!This soft-drink has multiple uses, including being made into quick and easy cupcakes!
1 box white cake mix
12 ounces Cheerwine
1/8 teaspoon cherry flavor
4 cups Cheerwine
1 cup butter, softened
2-3 cups of powdered confectioner sugar
Preheat oven to 350ºF. Line cupcake pans with liners and set aside
Whisk together cake mix, Cheerwine, and cherry flavor. Pour into prepared pans and bake according to package instructions. Cool completely.
In a saucepan, boil down the Cheerwine until it has reduced to 1/2 cup.
In a mixer, cream butter and 2 cups of powdered sugar on medium speed. Slow speed to low and add Cheerwine reduction. Increase speed to high and beat until light and fluffy, adding additional sugar if needed.
Pipe frosting onto cupcakes and top with maraschino cherries.
While the weather may be cooling down, I’m still thinking about cold foods, like ice cream! This past weekend, I made this delicious hot fudge sauce for my friends and family. Everyone loved it, so I thought I would share the recipe with you! The yummy hot fudge sauce makes a great topping that’s not just for ice cream and is a great present (hint, hint)!
1 pinch Salt
1 (6 oz.) bag Semi-sweet Chocolate Chips
1/4 cup Sugar
1/2 cup Brown Sugar
1 tsp. Vanilla Extract
2 Tbsp. Butter
1/2 cup Half & Half
Mix all ingredients together in a saucepan. Stir over medium heat until ingredients are melted and hot.