NO BAKE REESE’S PEANUT BUTTER CHEESECAKE

You will find this No Bake Reese’s Peanut Butter Cheesecake loaded with smooth and creamy peanut butter plus yummy Reese’s Peanut Butter Cups in just about every single bite. And it’s super simple and requires no baking.

NO BAKE REESE’S PEANUT BUTTER CHEESECAKE

Reese’s Peanut Butter Cups have always been my favorite candy. I have a slight addiction to both peanut butter and chocolate. They are just perfect together. My Quick and Easy Peanut Butter Pie happens to be one of my favorite desserts. I make it quite frequently. But after making this No Bake Reese’s Peanut Butter Cheesecake, I think I have a new favorite homemade dessert.

When we dine out and I manage to save room for dessert, I am always drawn to whichever peanut butter and chocolate dessert that happens to be on the menu. I think any dessert that contains both peanut and chocolate has a sure chance at being delish

I noticed a peanut butter cheesecake on the menu at one of my favorite restaurants last week but I had not left any room for dessert.

The next day, I just could not forget about that darn dessert. So I decided to whip up this cheesecake right at home. I am always so nervous when making my own cheesecakes at home. Since this cheesecake requires no baking, I knew I could leave the anxiety behind. With just a few ingredients and little time, you too can make this decadent dessert.

This no bake cheesecake will feed a large crowd, it is massive. Massive in a good way I might add. The Oreo Cookie crust a perfect foundation. The creamy peanut butter combined with the cheesecake and chopped Reese’s miniatures candy makes for one over the top filling.

The ingredients needed for this awesome peanut butter cup cheesecake are super simple. You will need Oreo cookies for your crust, 3 packages of cream cheese, peanut butter, Reese’s miniature candy and a few other items you should have in your pantry.

No Bake Reese’s Peanut Butter Cheesecake

Ingredients

Crust:

24 Oreo Cookies

5 tbsp melted Butter

Filling:

24 oz softened Cream Cheese

8 oz Whipped Topping like Cool Whip

1 tsp Vanilla

1 cup Powdered Sugar

1 1/2 cup Peanut Butter

30 Reese's Miniatures cut in quarters

Instructions

1.Put cut Reese's cups in freezer for 30 minutes to harden.

2.Crush Oreos in food processor and add melted butter.

3.Press mixture into bottom and partway up sides of springform pan.

4.Refrigerate at least 30 minutes to firm.

5.Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed.

6.Fold in whipped topping until uniformly blended.

7.Fold in half of frozen Reese's.

8.Pour/spread into pan and refrigerate for at least 4 hours or until firm.

9.Remove from springform pan and top with remaining Reese's.

10.You can also drizzle with chocolate syrup if desired.

source : http://cincyshopper.com/no-bake-reeses-peanut-butter-cheesecake/

GRILLED PEACHES AND CREAM

Grilled Peaches and Cream with delicious layers of juicy peaches, balsamic glaze, and sweetened cream is a quick and easy summertime treat you'll love!Save

One of my favorite summertime treats is peaches and cream. In its simplest form, this dessert is made of canned peach slices and whipped topping but in my version here, we are kicking flavors up by grilling the fresh peaches with a balsamic and honey glaze and layering the roasted fruit with sweetened cream. So simple to make yet incredibly delicious!

This grilled fruit dessert is such an easy recipe, the hardest part is peeling the peaches! Since I used only four pieces, I just went ahead and peeled them like usual. If you’re doubling the servings, you might want to check out the hack below:

HOW TO PERFECTLY PEEL PEACHES:

In a pot over medium heat, bring about 1 quart of water to a boil.

In a large bowl, prepare ice water.

Using a sharp paring knife, make a shallow X cut at the base of the peach.

Place the scored peaches in the boiling water, making sure they are fully submerged, for about 30 to 40 seconds.

With a slotted spoon, remove the peaches and immediately plunge into the bowl of ice water.

Let cool for about 1 minute and drain well.

Peel the skin, it should come off really easily.

Slice, remove pit and use in recipes as directed.

In the mood for juicy peaches in your life? This peach bread loaf is perfect for breakfast or midday snack!

Grilled Peaches and Cream

Prep Time  10 mins

Cook Time  15 mins

Total Time 25 mins

Grilled Peaches and Cream with delicious layers of juicy peaches, balsamic glaze, and sweetened cream is a quick and easy summertime treat you'll love!

Course  : Dessert

Cuisine : American

Servings: 4 Servings

Calories: 260 kcal

Ingredients

1/4 cup balsamic vinegar

1/4 cup honey

1 teaspoon vanilla extract

4 yellow peaches

For the Cream

8 ounces cream cheese, softened

1/4 cup sweetened condensed milk

Instructions

1.In a small bowl, combine balsamic vinegar, honey, and vanilla extract. Whisk until blended. Reserve half of the balsamic mixture.

2.Halve peaches, remove pit and peel skin. 

3.Liberally brush peach halves with half of the balsamic glaze and grill on hot coals until slightly softened and caramelized, turning once or twice and occasionally brushing with glaze. 

4.Remove peaches from heat, let cool and cut into cubes.

5.In a bowl, combine cream cheese and sweetened condensed milk. Using a hand mixer or wire whisk, beat until blended and smooth.

6.In serving cups, layer grilled peaches and cream mixture. Lightly drizzle with the remaining balsamic glaze.

Recipe Notes

Use ripe but very firm peaches.

source : https://www.onionringsandthings.com/grilled-peaches-and-cream/

Cassava Cake with Creamy Custard Topping

Upon touchdown at Ninoy Aquino International Airport whenever I return home to Manila, there is one dessert I instantly dream of and crave – CASSAVA CAKE. With a soft and spongy texture, flavored with coconut and condensed milk and then topped with a creamy custard sauce – my taste buds instantly dance with joy with each bite of this favorite Filipino delicacy. Go to any mall or market anywhere in the Philippines and you’re sure to find cassava cake being offered on sale. We just love this delicious dessert so much!

Cassava, also known as manioc, Brazilian arrowroot, tapioca and often referred to as yucca (though they’re not really the same), is a starchy tuberous root of a tree that grows abundantly in the tropical regions of Asia, Africa and South America. It is in fact a staple much like corn and rice in certain countries. This is what a cassava looks like. You can find these already frozen and grated at many Asian stores so it’s very accessible now.  And certainly in the Philippines, you can find the tree all over the place.

While there are many uses for cassava the ultimate favorite would be the Cassava Cake. I’ve had quite a few slices of this delectable treat in the Philippines when I returned home recently and now I miss it so much. Thankfully, a Filipina friend of mine invited me grocery shopping to a huge Asian store in Hartford last week and I was able to grab a packet of this frozen cassava. It was time to make my own version of this yummy cake so I can literally have my cake and eat it, too! 😉

For this version, I added a little ground cardamon which you probably won’t find in any other usual cassava cake recipe but I thought it might work and wow it did! Ever so subtle is the taste but you can tell that a tiny amount of cardamom gives this cake an extra layer of yum. I know it for sure because hubby who normally is not into our puddings and homemade delicacies loved it a lot. And then I gave some of this to my Filipino friends to sample and they called me the next day to say that they really enjoyed this cassava cake. So now this version is fully tried and tested and given the seal of approval. But if you can’t find cardamom, don’t worry it will still come out yummy because the added creamy vanilla custard topping also gives this cake a lot of flavor. Instead of the usual plain condensed milk on top which I used to make for this cake I thought, I’ll improvise and add a thin layer of custard (inspired by our leche flan) on top and then sprinkle some brown sugar to really bring it over the top. So next time you go to an Asian store, grab a packet or 2 of grated cassava (if frozen, simply thaw before using) and make  this! Enjoy!

Cassava Cake with Creamy Custard Topping

By: Manila Spoon

May 9, 2015

With a soft and spongy texture, flavored with coconut and condensed milk and then topped with a creamy vanilla custard sauce – your taste buds will dance with joy with each bite of this favorite Filipino delicacy.

Ingredients

Butter for greasing the pan

1 lb grated Cassava (if frozen, thaw first)

1 14 oz can sweetened condensed Milk

1 14 oz can Coconut Milk

2 large Eggs

1/4 – 1/8 teaspoon ground Cardamom (optional but highly recommended)

For the Custard Topping 

1/2 a 14 oz can of condense milk

1/4 cup Half-n-half (Single Cream)

2 large Eggs

1 teaspoon pure Vanilla Extract

1-2 Tablespoons brown Sugar

Instructions

1.Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9×9 or an 8×11).

2.In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan.

3.Bake for 50 minutes or until almost fully set. Remove from the oven and pour the custard sauce on top tilting the pan gently to ensure that the sauce has spread evenly. Bake for another 20 minutes or until the custard has set.

4.Remove the pan from the oven and set the oven to broil. Sprinkle the brown sugar on top. Place under the broiler for about 2 minutes or until the top is nicely golden and caramelized or use a flame torch to achive the same result.

5.Cool completely before slicing. I promise this is a slice of heaven!

Yield       : 12-16 slices

Prep Time   : 5 Minutes

Cooking Time: 1 Hour 10 Minutes

Total Time  : 1 Hour 15 Minutes

source : https://www.manilaspoon.com/2015/05/cassava-cake-with-creamy-custard-topping.html

PINK OMBRÉ CHEESECAKE

A perfect pink ombré cheesecake that doesn’t require any baking! This cheesecake is colored completely naturally, with freeze dried raspberries!

Valentine’s day is coming up, so I needed to make something PINK! Pink ombre cheesecake. It’s perfect, isn’t it?

The style of this cheesecake is a Japanese no bake cheesecake called “rare” cheesecake. Japanese no bakes are different from American ones because they use yogurt. It’s more tart, and a little less sweet. Just how I like it. I used thick Greek yogurt for this recipe, and the result was silky smooth!

I try to avoid food coloring whenever possible, and I found a great alternative for this recipe. Freeze dried raspberries (you can buy it at this link, but you can also find them at Trader Joe’s and Target)! I took a bag of freeze dried raspberries and I crushed it up until it was a powder, and ran it through a strainer to get rid of the seeds. It adds color AND flavor! So not only is the color ombre, the flavor is too. It goes from very very raspberry to medium raspberry, to plain. So fun!

You can keep your cheesecake’s top simple, or you can try adding a layer of raspberry jelly! I personally liked the shiny red top, because then the ombre is kind of like a surprise, when you serve it! You can also garnish it with whipped cream and raspberries. I used my favorite tip, Wilton 2D.

You’ll need a 9 inch springform pan (<- that’s the one I have, but I bought mine in a three size set). I use my springform pan all the time in baking. I really think it’s worth getting one! You can probably get it at Michael’s with a coupon at a good price.

This recipe is a little bit of work, but the pink ombre is really just SO pretty, it’s totally worth it! Check out the video below to see how I made it!

Pink Ombré Cheesecake

A perfect pink ombré cheesecake that doesn't require any baking! This cheesecake is colored completely naturally, with freeze dried raspberries!

 Course Dessert

 Cuisine Japanese

 Prep Time 20 minutes

 Cook Time 30 minutes

 Total Time 2 hours 50 minutes

 Servings 8 people

 Calories 550 kcal

Ingredients

1 package graham crackers 9 crackers

5 Tablespoon unsalted butter melted

2 8 oz blocks cream cheese softened

1/2 cup granulated sugar

1 Tablespoon gelatin

3 Tablespoon cold water

1 1/4 cup full fat Greek yogurt

300 ml whipping cream

1.5 Tablespoon lemon juice

1 bag freeze dried raspberries around 1.25 ounces per bag

jelly topping, raspberry, whipped cream garnish optional, see notes

Instructions

Bring the cream cheese, yogurt, and cream to room temperature.

Crush the graham crackers and mix with the melted butter in a bowl. Press it into the bottom of a 9 inch springform pan. Keep in refrigerator until ready to use. 

Put cold water in a very small container, and sprinkle the gelatin over it and allow it to bloom. If the gelatin isn't all being absorbed, you can try stirring it up. Set aside about 1 tablespoon of the cream. 

In a large bowl, whisk together the cream cheese and the sugar. Add the (remaining) cream, yogurt, and lemon juice, and stir well until completely smooth. If the batter is very thick, it won't pour well. You want it to be a pourable consistency. If it isn't, try popping it in the microwave for a few seconds to loosen it up.

Crush the freeze dried raspberries in the bag it came in. I usually just open it up and press all the air out, zip it back up and crush it with my hands. Pour the raspberry powder into a very small eyed strainer/sieve over a bowl to remove seeds. Remove any extra seeds that fell through the strainer. 

Pour the 1 tablespoon of cream into the gelatin and microwave for 5-10 seconds until it is all melted. Stir the mixture up and pour into the big bowl of cheesecake batter, and stir well to combine.

Get five small bowls (I use my kids' Ikea bowls), and ladle the cheesecake batter into them. Here's the trick. You want to leave some of it white, and you want to put a little bit less in each successive bowl. Meaning, you'll have the most white, and then a little less in each bowl after that. Start adding the powdered raspberries to the small bowls. You want the bowl with the most cream cheese to be the lightest, so start by adding a half teaspoon of raspberry powder and see how you like the color. There isn't a set in stone amount you should add, so try experimenting. Just make sure not to run out before you get your darkest one colored! The bowl with the least amount of batter should be the darkest.

Pour the white batter into the spring form pan and smooth it out. Next, pour the lightest pink into the center of the pan. Use a small whisk, spoon, or spatula to spread it out a bit. Repeat with the next darkest batter, until all of the batter is in the pan. If the top is not totally smooth (it depends on how loose your batter is), use an offset spatula to smooth it out. The offset spatula method can also help blur the lines between the colors, giving a smoother ombre look.

Refrigerate the cheesecake for at least two hours. When you are ready to eat it, run an offset spatula or a butter knife around the inner edge to separate the cheesecake from the pan. 

Add additional garnish, or a smooth jelly topping (see note)

Recipe Notes

If you want a smooth red jelly topping, you can use the recipe from my mousse cake and replace the 150g of strawberries with 150g of raspberries. You can refrigerate the cheesecake for an hour, add the jelly topping, and then put it back in the refrigerator for another hour or two. 

You only need a little bit of whipped topping, and 8 raspberries, to decorate it like the one in the pictures.

source: https://www.contemplatingsweets.com/pink-ombre-cheesecake/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=287867128_7856750_267559

MINI PINEAPPLE UPSIDE DOWN CAKES

These Mini Pineapple Upside Down Cakes are perfect for serving up a yummy individual dessert. They are both super simple and super tasty. Such a fun twist on the traditional pineapple upside down cake.

MINI PINEAPPLE UPSIDE DOWN CAKES

My hub’s favorite dessert is a pineapple upside down cake. I just now realized I have never shared a pineapple upside down cake with all of you here on my blog. I am in disbelief because the hubby will make them so frequently. I am sure that I must have had a mental block. Last week, I decided to surprise him with his favorite dessert. He was out doing some shopping so I figured it was safe to make them quickly and get the pics finished to share with you. Unfortunately, it was one of those sunshine one minute, clouds the next sort of days. I was unable to get the pictures taken before he was back from the store. As I had imagined, it was quite difficult keeping him off these little cakes. Holding him back for hours became a challenge, ha ha.

Pineapple upside down cakes are so simple. We always start our recipe with a classic yellow boxed cake mix. The brown sugar and butter bake into a gooey and slightly crusty coating that makes the cake so flavorful.

As a child, I always loved snagging all the cherries off my grandmothers pineapple upside down cakes. Looking back, that must have been so disappointing for the adults that were looking forward to the cherry on their slice of cake, ha ha. These mini pineapple upside down cakes allow everyone to get their own cherry so everyone gets to enjoy all the flavor combinations. You can even toss on some whipped cream and an additional cherry to push them over the top.

There are only a few simple ingredients needed to make a super quick batch of mini pineapple upside down cakes.  You can have these miniature desserts ready in no time at all.

INGREDIENTS

20 oz canned Pineapples

1 box Yellow Cake Mix

1/2 cup Vegetable Oil

3 Eggs

1/3 cup melted Butter

2/3 cup Brown Sugar

24 Maraschino Cherries

DIRECTIONS

1.Preheat oven to 350.

2.In using pineapple rings, cut them into quarters.

3.Spray muffin pan with non stick spray.

4.Combine cake mix, oil, eggs and pineapple juice in a bowl and beat on low until incorporated.

5.In another bowl combine melted butter and brown sugar and stir until blended.

6.Spoon 2 teaspoons of butter mixture into each cup.

7.Place pineapple pieces in a circle around bottom with cherry in center.

8.Fill each cup 2/3 full with batter.

9.Bake 20-25 minutes or until toothpick inserted in center comes out clean.

10.Allow to cool in pan for 5 minutes.

11.Run a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes.

source  : http://cincyshopper.com/mini-pineapple-upside-down-cakes/

STRAWBERRY FLAN JELLO CAKE RECIPE

This decadent Strawberry Flan Jello Cake Recipe is a 3 in 1, a cake and flan encased in a refreshing jello shell. A showstopper dessert for any occasion. 

STRAWBERRY FLAN JELLO CAKE RECIPE + LET’S TALK MONEY

How cool is this cake? In one bite you will get 3 different cakes, 3 different textures, and 3 different flavors!

Just because this 3-1 dessert looks amazing, it doesn’t mean that is super difficult to make or that it requires expertise skills as a baker. On the contrary, this cake is SOOO easy.

This decadent strawberry Flan Jello Cake Recipe is a 3 in 1. A Cake and flan encased in a refreshing jello shell. A showstopper dessert for any occasion.Save

 By the way, learn this technique and you can make it in any flavor you may like: carrot, chocolate, vanilla, lemon, cherry, etc.

This decadent strawberry Flan Jello Cake Recipe is a 3 in 1. A Cake and flan encased in a refreshing jello shell. A showstopper dessert for any occasion.Save

Let me give you a little hint: this is basically a cross between my Chocoflan and my Magic Strawberry Jello Cake. During the baking, the flan and the strawberry layers interchange leaving the strawberry cake on the bottom.

This decadent strawberry Flan Jello Cake Recipe is a 3 in 1. A Cake and flan encased in a refreshing jello shell. A showstopper dessert for any occasion.Save

Just like there’s more that meets the eye with this strawberry cake, the same goes to say with the new way of banking from Capital One.

This decadent strawberry Flan Jello Cake Recipe is a 3 in 1. A Cake and flan encased in a refreshing jello shell. A showstopper dessert for any occasion.Save

Everybody has goals, and in 100% of those times, these goals involve money. Whether it’s a taking a trip at the end of the year, buying a new home, changing jobs, getting married, etc.

A lot of us, myself included, have a hard time studying our income/expenses and finding a way to achieve those goals without giving up life’s pleasures.

Going into a stuffy bank and discussing my financial situation sounds daunting, and honestly, the times I’ve been there, the experience has been very impersonal.

Last weekend I attended the Capital One Baking Reimagined Tour in Miami and learned all about Capital One Cafés and why Capital One is completely redesigning banking experience to get people confident with their finances.

Just like this Strawberry Flan Jello Cake Recipe, the Capital One Cafés are a 3 in 1 place. Meaning, it’s a cafe, a place to work on your essay with free wi-fi and finally, a bank.

I love the fact that Capital One is empowering people to feel confident about their relationship with their money.

Sounds like a dream doesn’t it?

capital one reimagined tourSave

Get this, Capital One Cafés also offer free money coaching so we can manage our wealth based on our core values.

During the Capital One Baking Reimagined Tour in Miami, I used interactive screens to answer basic questions about my values in order to determine the best way to tackle my finances. Not only is this approach more personalized, it is also more humanized.

Save

These cafes are rolling in Nationwide in 2017 and serving locally sourced coffee and pastries. Will you be visiting one soon?

Finally, I hope you can try this delicious Strawberry Flan Jello Cake Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

This decadent strawberry Flan Jello Cake Recipe is a 3 in 1. A Cake and flan encased in a refreshing jello shell. A showstopper dessert for any occasion.Save

This decadent strawberry Flan Jello Cake Recipe is a 3 in 1. A Cake and flan encased in a refreshing jello shell. A showstopper dessert for any occasion.

Strawberry Flan Jello Cake Recipe

Prep Time

15 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 25 mins

This decadent strawberry Flan Jello Cake Recipe is a 3 in 1. A Cake and flan encased in a refreshing jello shell. A showstopper dessert for any occasion. 

Course: Dessert

Cuisine: Mexican

Servings: 

16

Author: Tiffany Bendayan

Ingredients

Strawberry Cake Layer

1 Strawberry Cake Mix*

1 cup Water

1/3 cup Vegetable Oil

3 eggs

For Flan Layer

4 Eggs

8 oz Cream Cheese softened

1 can Condensed Milk

1 1/4 cups Milk

1 teaspoon Pure Vanilla Extract

For Jello Layer

6 oz box Strawberry Jello (the big box)

4 cups Milk

Instructions

Preheat oven to 350 degrees Fahrenheit 

Spray a Bundt Pan (15 cups) with Nonstick Spray

Follow the instructions on the box to prepare the Strawberry Cake. Pour batter into the bundt pan. Shake it to distribute the batter evenly

For flan: place the milk, eggs, condensed milk, vanilla, and cream cheese in a blender. Blend until creamy

Pour the flan mixture on top of the strawberry mixture. Use a circular motion to distribute the flan batter evenly. During the baking process, the layers interchange so the flan goes to the bottom and the strawberry cake rises to the top

Cover the bundt pan with aluminum foil

Place bundt pan inside a larger pan filled with 2 inches of boiling water. Bake for 50-60 minutes or until a toothpick inserted in the middle of the cake comes out clean

Remove from the oven and let it cool for 30 minutes on the counter before placing in the fridge to cool overnight

Unmold the cake onto a plate and place in the fridge while making the jello layer

Clean the bundt pan and lightly spray it with nonstick spray

For Jello layer, cook 2 cups of milk with the jello on medium heat while whisking. When the milk boils, keep whisking for 2-3 minutes or until the jello has completely dissolved

Strain into a bowl and add the remaining 2 cups and milk and stir. Let it cool slightly 

Flip back the cake back in the bundt pan. Carefully add a piping bag between the mold and the cake. Add the jello mixture in the piping bag until the cake starts floating in the jello. Leave some liquid jello for the top 

Place cake back in the fridge and top with remaining jello

Refrigerate for 2 hours or until jello has set

To unmold, use a hair dryer for a few seconds on the sides to loosen the jello

Enjoy! 

Recipe Notes

*I followed the ingredients and instructions on the box

source: https://livingsweetmoments.com/strawberry-flan-jello-cake-recipe/

MILK STRAWBERRY JELL-O MOLD BUNDT RECIPE

Milk  Strawberry Jell-O Mold Bundt Recipe – a light and delicious no-bake dessert, made with a few staple ingredients.

Milk Strawberry Jell-O Mold Bundt Cake RecipeSave

Hey guys!

Happy International Women’s Day! Let’s celebrate with this Milk Strawberry Jell-O Mold Bundt Cake. Another no bake dessert, I hope you like.

Made with Strawberry Jell-O for the top layer and milky mousse layer on the inside. It is very light, not to sweet and looks impressive.

Made in a bundt pan, it does not require a lot of time to prepare, but you have to be patient to let it set.

I’ve shared a very similar recipe with you , but that cake was made in a springform pan and I used Raspberry Jello-O. The ingredients are almost the same. I’m talking about this No Bake Raspberry Mousse Cake.

Milk Strawberry Jell-O Mold Bundt Cake RecipeSave

I saw a cake like this on the web, this is where I got the idea for the Milk Mousse layer being on the inside, then I just used the recipe I had, but made some small changes.

How do you plan the white layer on the inside?

Milk Strawberry Jell-O Mold Bundt Cake RecipeSave

You make the white layer first, let is set, then separate the layer from the bundt pan, (you can invert it onto a platter, then place it back into the pan. Then you carefully pour the prepared Strawberry Jell-O in the bundt pan, between the white layer and the walls of the pan. This way the white layer is floating in the strawberry one. Then you let the Jell-O layer set.

Hope I was able to explain and you got the idea 🙂

Milk Strawberry Jell-O Mold Bundt Cake RecipeSave

I know I should have made a video, but I don’t really have time for these lately.  My baby takes about 99% of my time and I can only share some very quick and easy recipes, that I make while he is napping or if I get some help with him.

This is why simple no-bake treats like this No-Bake Tree Chocolate Cake and Baileys Chocolate Mousse are my favorite!

I made this cake for Valentine’s Day, but it is perfect for any holiday or even a birthday party.

Milk Strawberry Jell-O Mold Bundt Cake RecipeSave

With its light texture and fruity flavor it makes a great summer dessert.

Milk Strawberry Jell-O Mold Bundt Recipe

Prep Time

20 mins

Cook Time

4 hrs

Total Time

4 hrs 20 mins

Milk Strawberry Jell-O Mold Bundt Recipe - a light and delicious no-bake dessert, made with a few staple ingredients.

Course: Dessert

Cuisine: bulgarian

Servings: 20

Calories: 117 kcal

Ingredients

For the Jell-O layer:

6 oz (170g) Strawberry Jell-O

2 cups boiling hot water

2 cups cold water

For the Milk Layer:

3 tbsp (30g) powdered gelatin

1 cup cold water

8 oz (227g) cream cheese

1 can (14oz/397g) sweetened condensed milk

1 can (12oz/354ml) evaporated milk

1 cup (250ml) heavy cream or full fat milk

For garnishing:

1/2 cup fresh strawberries

Instructions

For the Milk Layer:

Sprinkle gelatin over cold water. Let it stand for 10 minutes until it blooms. Heat over a double boiler or in the microwave (for 40 seconds in microwave).

In a bowl, using an electric mixer, beat cream cheese condensed milk together for 3 minutes. Scrape the sides and the bottom of the bowl. Add evaporated milk and cream and beat for 2-3 minutes until incorporated.

Add gelatin and mix to combine. Pour mixture in a bundt ban, sprayed lightly with cooking spray. Refrigerate for 2 hours.

For the Jell-O layer:

Prepare Jell-O according to the directions on the package. Cool completely to room temperature.

To Assemble:

Remove the bundt pan from the fridge. Carefully separate the white layer from the sides of the pan and invert onto a serving platter. Then immediately flip it back into the pan.

Pour room temperature Jell-O mixture inside the pan, pour slowly and carefully around the sides of the pan. The white layer should be floating on top of the liquid Jell-O. Refrigerate for at least 2 hours.

To serve, loosen the cake, using a hair dryer (just for 30 seconds) or by placing the pan in hot water for 5 seconds, then flip the dessert onto a serving platter. Garnish with strawberries. Slice and serve.

source: https://cookinglsl.com/milk-and-strawberry-jell-o-mold-bundt-recipe/

Sparkling Raspberry Lemonade

Yes it’s that time of year! Time to enjoy warm days outside, calm days at the sunlit beach, or just to relax in your backyard – lying a hammock as you bask in the warmth of the sun on your skin, while enjoying long sips from of tall glass of this ice cold Sparkling Raspberry Lemonade. There’s my ideal summer, now I just need that comfy hammock with an extra soft and plush pillow. But for now, at least I have this irresistibly refreshing fresh raspberry lemonade!

I love lemonade lately (yes I still have one more lemonade recipe to share). I love it’s balance of sweet and tart and when you use fresh fruit it makes a world of difference. None of that bottled lemon juice that has been sitting on the shelf for months.

I keep thinking I need to do a lemonade stand with my kids and I want to sell real deal lemonade like this –  for those one or two kind people that actually stop (memories as a kid :). Imagine their surprise when they think they are just being nice and they’re going to pretend to enjoy that glass of overly sweet Kool Aid, when suddenly they get something like this instead. Well worth the 50 cents!

Save this recipe because you need to try it at least once this summer while all those gorgeous, vibrantly flavored fresh raspberries are in season.

Sparkling Raspberry Lemonade

Ingredients

12 oz fresh raspberries

1 cup fresh lemon juice , chilled

1/2 cup cold water

1/2 cup granulated sugar (or to taste)

1/2 cup honey

1 liter (33.8 oz) sparkling water or club soda, chilled

Fresh mint and ice , for serving

Instructions

1.Place raspberries in a food processor and pulse until well pureed. Force raspberry puree through a fine mesh strainer into a bowl.

2.In a large pitcher (if you don't have one large enough you may need two) whisk together water and sugar until sugar has dissolved. Pour in honey and mix until blended. Stir in raspberry mixture and lemon juice then pour in club soda and stir once. Serve with ice and fresh mint.

Recipe source: adapted from Bon Appetit

Nutrition Disclaimer

source : https://www.cookingclassy.com/sparkling-raspberry-lemonade/

Flourless Lemon Cookies with Blueberry Whipped Cream

Can you believe there is NO food coloring in this frosting?! Gorgeous purple that’s simply made from fruit! 

Purple is my fav. I want to make all the purple pies just so I can stare at them. So pretty. (So be prepared for more pretty purple things.)

HOW do you get this pretty purple?? This cream is colored 100% with BLUEBERRIES! Yep, just freeze dried blueberries blended up into powder! Can you believe it?! Yay for natural coloring!

I found freeze dried blueberries at Sprouts, but you can also find freeze dried fruit at Whole Foods, Trader Joes, and place like Aldi and Target now, too! 

These cookies are a dense chewy and delightfully lemon flavor made with CASHEWS! Isn’t it amazing? No flour, butter or oil! And they’re super simple to make. Just throw the ingredients into a food processor then scoop dough onto a cookie sheet.

This recipe is vegan and paleo-friendly and sure to wow your guests with the pretty color.

Flourless Lemon Cookies with Blueberry Whipped Cream

Gorgeous purple whipped cream that is free of dairy and artificial coloring. And chewy lemon cookies with NO flour or oil.

 Servings 12 cookies

INGREDIENTS

For the cookies:

1 cup cashew butter (heaping) I used homemade

1/4 cup  maple syrup

Juice of 1 lemon

zest from 1 lemon

1/2 tsp lemon extract

1/2 tsp vanilla extract

pinch pink salt

For the whipped cream:

1.2 oz package freeze dried blueberries I found them at Sprouts

1 can  coconut milk chilled overnight

2 Tbs  maple syrup or honey

1 tsp vanilla extract

Fresh blueberries for garnish

Flourless Lemon Cookies with Blueberry Whipped Cream | Pretty Pies

INSTRUCTIONS

To make the cookies:

Preheat oven to 350

Add all ingredients to your food processor and blend well.

Scoop onto a parchment lined baking sheet (I used a 1.5Tb cookie scoop)

Flatten with a spatula

Bake for 12 minutes or until set

Let cool completely before removing and frosting

To make the whipped cream:

Refrigerate a can of coconut milk overnight and the next day scoop out the solid coconut cream into a mixing bowl (save the water for a smoothie!)

Blend the package of freeze dried blueberries in a small blender until it forms a fine powder.

Add the blueberry powder, vanilla and maple syrup to your bowl and whip the cream until fluffy and stiff peaks form. (I prefer my handheld mixer)

Taste & adjust for sweetness.

Scoop the whipped cream into a gallon-size plastic bag and snip off the tip to pipe the cream onto each cookie. (I used a cake decorating frosting tip to make it extra fancy)

Garnish each cookie with blueberries.

Enjoy!

RECIPE NOTES

I always recommend Thai Kitchen organic coconut milk. Be sure to always buy full-fat, not "lite" coconut milk when making whipped cream.

source: http://prettypies.com/recipe/flourless-lemon-cookies-blueberry-whipped-cream/

CARAMEL AND CHOCOLATE DIPPED PRETZEL RODS

Caramel and Chocolate Dipped Pretzel Rods will make you the hero of the party this holiday season!  Everyone goes crazy for this beautiful, tasty treat, made with homemade caramel, semi-sweet chocolate and sprinkled with all of your favorite toppings.

Ten pretzel rods laying horizontally in a row, dipped in caramel and chocolate and sprinkled with various toppings.Save

I’m not one to crave just plain old pretzels as a snack. Kind of boring. But dressed up pretzels: those just may be my favorite treats ever. The salty crunch of a pretzel, paired with chocolate and caramel is a match that can’t be beat!

If you’re reading this post, then I take it you’re into that kinda thing too. YES? Then you really must try these (super easy) salted chocolate and caramel pretzel bars or their peanut butter spin off. SOO good.

These dipped pretzel rods though– they are in a league of their own! I may argue that the best part about them is the homemade caramel they’re plunged into. It’s heavenly. If you’re looking for a faster method, you could use store-bought caramels and melt them for dipping.

It’s likely that when you dip the pretzels in caramel and place them on parchment paper you may notice some of the warm caramel pool at the base of the pretzel. When this happens, just let them cool off and then roll the pretzels (or use your fingers) to smooth it back onto the pretzel rod.

That’s a great little trick that will help your end result to be beautiful round pretzels.

Two images of pretzel rods dipped in caramel with the first showing the caramel pool on the baking sheet, and the next showing the caramel rolled onto the pretzel rod.Save

Wait for the caramel to be completely cooled and set before dipping them in chocolate.

When you’re ready to dip them in chocolate, another great trick is to pour the melted chocolate into a tall glass. It makes it a lot easier to get good coverage, with minimal mess. Use a spatula or the back of the spoon to help sooth it around into a thin layer.

A pretzel rod being dipped into a glass cup full of melted chocolate, with chocolate dipped pretzels on a baking sheet in the background.Save

Next, lay your freshly dipped chocolate pretzel rods onto parchment paper to allow the chocolate to set. If you want to dress them up even more you can immediately sprinkle them with other toppings, while the chocolate is still melted.

We love adding crushed heath bits, coconut, mini chocolate chips, sprinkles and drizzled white chocolate.

Overhead view of different kinds of homemade dipped pretzel rods with chocolate caramel, white chocolate, sprinkles, coconut, and crushed heath bars.Save

I’ve given these as teacher gifts at Christmas time, neighbor gifts, and I’ve even brought them to my holiday cookie exchange.  I love how beautiful and festive they are, and they taste amazing!

A red Christmas tin with white snowflakes, filled with caramel and chocolate dipped pretzel rods, with more dipped pretzel rods in the background.Save

TIPS FOR PERFECT DIPPED PRETZEL RODS:

CHOOSE A GOOD BRAND OF STURDY PRETZEL RODS.

I love Snyder’s brand. I’ve also used Clancy’s brand from Aldi, that comes in a big tub, with success. You want good, sturdy pretzel rods. I’ve heard Kroger brand work well. I would avoid Walmart brand and Rold Gold brand because they break too easily.

THE BEST CARAMEL FOR DIPPING:

I usually dip these in homemade caramel. Making caramel from scratch is really easy, but takes time. Start to finish it may take about one hour. The taste is amazing.

If you’re looking for a faster method, you could use melted Kraft caramel bits or the wrapped caramel candy squares instead.

THE BEST CHOCOLATE FOR MELTING:

It’s important to use high quality chocolate. Not all chocolate melts the same.

I prefer Ghirardelli baking chocolate bars for this recipe. They melt perfectly and taste great! You can find them in the baking aisle, near the chocolate chips.

Chocolate chips, particularly, are not meant for melting. If you do decide to use chocolate chips, make sure it’s a good quality brand, and add some shortening to them to help the chocolate melt smoother and not seize.

KEEP THE LAYERS THIN.

Use a spatula or the back of the spoon to help sooth the warm caramel and chocolate into a thin layer around the pretzel. You don’t want to overload the fragile pretzels with too much weight.

HOW TO STORE DIPPED PRETZELS:

If you live in a dry area these should be fine stored in an air-tight container at room temperature. If you live somewhere warm and humid I would store them in an air-tight container in the fridge.

GIFTING:

I wouldn’t recommend making these more than 1 week in advance, if you want them to still look and taste fresh.

I like to gift these by filling cellophane bags with a few, and tie them with fun ribbon. You could also place them in tins, like the photo above. I found that Christmas tin at Walmart.

Enjoy!

Pretzel rods dipped in caramel and chocolate, laying on a white plate.

Caramel and Chocolate Dipped Pretzel Rods

Prep Time  20 mins

Cook Time  1 hr

Total Time 1 hr 20 mins

Pretzel rods dipped in homemade caramel and melted chocolate. These make the best holiday treat, neighbor gift, and gift for teachers!

Course  : Dessert

Cuisine : American

Servings: 40

Calories: 155 kcal

Author  : Lauren Allen

Ingredients

For the Caramel: *see Notes for a faster caramel method

1/2 cup salted butter (1 stick)

2 cups sugar

1 cup light karo syrup

12 oz can evaporated milk

1/2 teaspoon vanilla

40 Pretzel Rods

16 oz Ghirardelli semi-sweet chocolate baking bars , (I buy four 4 oz bars)

Instructions

1.Prepare two large baking sheets lined with parchment paper.

2.Add butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.

3.VERY slowly add the evaporated milk, taking about 12-15 minutes to slowly add it, while stirring constantly. You want to make sure the mixture maintains a constant boil, otherwise your caramel can curdle.

4.Stir the mixture constantly, scraping the sides occasionally until it reaches the soft ball stage (about 235 degrees, if using a candy thermometer). It takes patience and time, but it's sooo worth it!

5.I don't always trust or rely on a candy thermometer--I like to test it the old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pliable and should be sturdy enough to mold in your hands, in the ice water. If you're not sure if it's too soft, err on the side of cooking a few extra minutes.

6.Once you reach 235 degrees F / or the soft ball stage, remove from heat. Stir in vanilla.

7.Dip Pretzel Rods in caramel. I use a spoon to scoop the sauce onto the pretzels and turn them as I go. Allow excess sauce to drip off and place the dipped pretzels on a parchment lined baking sheet.

8.After the caramel sets and cools some of it may pool at the base of the pretzel, causing the bottom to be flat. Use your hands to mold the caramel back around the rod (or just roll the rod gently on the parchment paper to smooth it around).

9.Melt chocolate in a microwave-safe bowl, on half power, stirring every 30 second, until smooth. 

10.Pour the chocolate into a tall glass. Dip the caramel-coated pretzels in melted chocolate. You can use a spoon or spatula to help smooth the chocolate up and around if you need it. 

11.Lay the dipped pretzels on a parchment lined sheet. At this point you could add other toppings like mini chocolate chips, sprinkles, crushed heath bar etc.

12.If any chocolate pools at the base of the pretzels as they set you could easily cut it off with a knife, if you want it to look prettier.. 

13.You can store the pretzels in the fridge in a covered container, if you want. Let the pretzels sit at room temperature for 5-10 minutes before eating.

14.Tips for making, storing, and gifting these pretzel rods are listed in the post above!

Recipe Notes

*If you don't want to make the caramel from scratch you could use Kraft Caramel Bits or hard wrapped candy caramels.

I like the Kraft Caramel Bits because you just pour the entire bag in a microwave safe bowl with a little water and heat on high for 2 minutes. Allow the caramel to cool off a little/thicken slightly, before dipping your pretzels in it.

*Ghirardelli chocolate baking bars can be found in the baking asile, by the chocolate chips. I prefer this brand because it melts, sets and tastes the best, in my opinion. 

source : https://tastesbetterfromscratch.com/caramel-chocolate-dipped-pretzel-rods/

ANDES MINT CHOCOLATE CUPCAKES RECIPE

I love the combination of chocolate and mint. I am pretty sure it is one of the world’s best flavor combinations.

What better way to celebrate cupcake Saturday then with today’s Andes Mint Chocolate Cupcakes Recipe! YUM! YUM! YUM!

Andes Mint Chocolate Cupcakes Recipe

 Cupcake Ingredients:

2/3 C stick margarine, soft

1 2/3 C sugar

3 eggs

2 C flour

2/3 C cocoa powder

1 1/4 tsp baking soda

1 tsp salt

1 1/3 C  milk

Cupcake Recipe:

-Preheat oven to 350 degrees.

-Line cupcake pan with paper liners.

-Combine flour, baking soda, salt, and cocoa powder.

-Cream butter with sugar until light and creamy.

-Add one egg at a time, beating well after each addition.

-Alternate the addition of the dry ingredients and milk with the creamed mixture.

-Beat until smooth after each addition.

-Scoop batter into lined cupcake tins.

-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

-Cool in cupcake tin for 10 minutes.

-Remove from cupcake pan and cool on wire rack.

Frosting Ingredients:

1 C unsalted butter, softened

3 C powder sugar

3/4 C heavy whipping  cream

1 tsp mint flavoring

Green gel food coloring

Chocolate Sauce

Andes  Candy

Frosting Directions:

-Beat the softened butter  until  its creamy.

-Add  powder sugar  mixing after each addition.

-Mix well… add a small amount of heavy whipping cream after each addition if it doesn’t cream until it becomes creamy.

-If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar, a 1/2 C at a time.

-Add mint extract.  Stir well.

-Add several green gel food coloring.  Stir well bot make sure that the color is blended.

-Take a large spoonful of frosting, turn the spoon upside down if the frosting stays on the spoon then it is done. If it drops off the spoon add more powdered sugar and mix well.

-Spoon the frosting into a pastry bag with a frosting tip.

-Frost the cupcakes.

-After frosting, drizzle chocolate sauce over the cupcakes.

-Top each cupcake off with an Andes candy.

source: http://www.tammileetips.com/andes-mint-chocolate-cupcakes-recipe/

Raspberry Peach Iced Tea Lemonade

Sweet peach puree, red raspberries, black tea, and fresh squeezed lemonade all mixed up in one cold, cool, and utterly refreshing Summertime beverage… why didn’t I think of this one sooner?!

Raspberry Peach Iced Tea Lemonade To celebrate the first day of June, today I’m letting you in on my favorite way to beat the heat: Raspberry Peach Iced Tea Lemonade. Bold black tea + classic lemonade + and fruity kick that sweetens this drink to pure perfection.

FACT: Never underestimate the refreshing, feel good powers of an ice cold drink in the sweet Summer heat.

Raspberry Peach Iced Tea LemonadeToday’s recipe is all about sitting back, kicking up your feet (even if it’s just for a minute!), and sipping your way into a glorious state of Summertime relaxation. You… me… ALL OF US – We need these moments. And with this easy recipe, we can have them day after day after day. <—– YES WE CAN; yes we will.

So let’s jump into the fresh and fruity details! Raspberry and peach time, baby.

Raspberry Peach Iced Tea LemonadeFor the raspberry peach nectar you’ll need 2 cups of fresh raspberries, a pound of sweet ripe peaches, a stock pot, and water. Once you’ve procured these ingredients you’ll boil a good amount of water in a stock pot and submerge the peaches. You’ll keep the peaches in the water until the skin becomes soft and begin to loosen. At this point you’ll remove the peaches from the boiling water and place them into an ice bath (a really big bowl of freezing cold ice water) to stop the cooking process. Once they’re cool, you’ll simply peel the peaches, remove the pit and cut them into slices.

When you’re ready to make your raspberry peach puree, simply combine the sliced peaches, the fresh raspberries, and 1 cup of water in a blender, then pulse until smooth. The last step of this process is the straining! For a silky smooth puree you’ll strain the liquefied raspberry/peach mixture through a sieve. And that’s it!

Raspberry Peach Iced Tea LemonadeFor our iced tea we’re using Snapple® Unsweetened Straight Up™ Tea , baby! I’ve teamed up with the good folks over at Snapple® to bring you this post, and I couldn’t be more excited about their delicious black brewed tea. It’s bright, refreshing, and perfect as the base for this sweet and fruity recipe. Truth: I’ve been drinking Snapple since I was in middle school and they never cease to amaze me with their wonderful products.

We always grab a variety of flavors at our local Walmart. Here’s what the aisle looks like in my store, in case you’d like to do the same 😉

Raspberry Peach Iced Tea Lemonade

Raspberry Peach Iced Tea LemonadeP.S. Did you know Free Tea Day is June 10th?! Snapple is offering a complimentary coupon for a FREE 16 oz. Snapple glass or 18.5 oz. Straight Up Tea over at SipYourSummer.com. This coupon is available on June 10th ONLY and it’s redeemable exclusively at Walmart – while supplies last.

Can’t make free tea day? Not to worry! 18.5 oz Straight Up Tea and Premium Glass items will be on Rollback for $1.00 in-store at Walmart starting on June 3rd. WIN. And while you’re there, check out the new, limited time only Lady LiberTEA, which comes in single bottles and in 6-pack form. Lady LiberTEA contains a blend of delicious black tea with RED raspberry, WHITE peach and BLUEberry flavors. It’s fruity, delicious, and available in stores between May 1st through July 4th – Get it while it lasts!

Raspberry Peach Iced Tea LemonadeThe lemonade part of this drink couldn’t be easier. Simply squeeze a bowl of lemons until you have 1 whole cup of fresh lemon juice. That’s it!

Once you’ve done this final step, you’ll combine the iced tea, lemonade, and puree together in a large bowl or pitcher, mix well, and pour. For a pretty presentation I like to serve this drink with extra fruit and colorful paper straws. Pretty and easy!

Raspberry Peach Iced Tea LemonadeNow that I’ve share my Snapple secrets to staying cool and fresh all Summer long, I have a question for you —-> What’s your favorite way to relax during these fabulous summer months? Leave a comment below and let me know 😉

Raspberry Peach Iced Tea Lemonade

Raspberry Peach Iced Tea Lemonade

prep 15 minscook 10 minstotal 25 mins

author bakerbynature

Sweet peach puree, red raspberries, black tea, and fresh squeezed lemonade all mixed up in one cold, cool, and utterly refreshing Summertime beverage.

Ingredients

For the Raspberry Peach Nectar:

1 pound fresh, ripe peaches

3-4 cups water

2 cups fresh raspberries

For the Lemonade:

1 cup fresh squeezed lemon juice (about 8 large lemons)

2 tablespoons confectioners' sugar, optional

For the Iced Tea:

(4) 18.5 oz bottles of Unsweetened Straight Up Snapple® Tea (photo in post for easy reference)

1 cup fresh raspberries

1 cup peaches, sliced

Instructions

1.To make the Raspberry Peach Nectar:

2.Bring 3-4 cups of water to boil in a medium-sized stock pot or sauce pan (you want enough water to be able to easily submerge the peaches). Once boiling, carefully dip each peach into the water and leave them there until the skin becomes soft and begins to loosen from the flesh. Using a slotted spoon remove from the peaches from the boiling water and place them in a large bowl of ice cold water; this will stop the cooking process. Once cool to the touch, peel the peaches, remove the pit and cut into slices.

3.Place the sliced peaches, raspberries, and 1 cup of water in a blender; pulse until smooth.

4.Strain the liquefied raspberry/peach mixture through a sieve. Store the nectar in a sealed jar or container in the refrigerator until ready to use. Can be made up to 2 days in advance.

For the lemonade:

1.Using a citrus juicer or manual squeeze tool juice lemons until you have one full cup of juice. Pour this juice into a large pitcher. Stir in the sugar, if using.

To assemble:

1.In a large pitcher or punch bowl combine the iced tea, lemonade, and nectar. Stir well to combine, and taste. If the taste is too sweet, add more lemon juice; if the taste is too tart, add more nectar. Pour into glasses with ice and garnish with extra raspberries and peach slices.

source : https://bakerbynature.com/raspberry-peach-iced-tea-lemonade/

Unicorn Poop Cookies

Unicorn everything is all the rage right now and these Unicorn Poop Cookies are much more delicious than the name suggests!  Thick, chewy, sweet, chocolaty, and delightfully purple, these cookies will be a hit with both the young and old in your life!

I can’t possibly think of a better way to bring a smile to the face of a teenager.  My teenager, McKenna, is loving the unicorn trend.  We celebrated her 14th birthday a while ago, and everything was unicorn.  We had a unicorn ice cream cake from Dairy Queen, all of her sleepover guests were gifted a unicorn t-shirt and a unicorn mug.  Presents from her friends, along with those from John.e and me, were mostly unicorn themed.  There was pink, purple, and glitter everywhere!

If you’re the parent of  teenager like me, you’ll no doubt know that sometimes it’s hard to get them to smile.  McKenna is not much like that – she’s a great kid with a fantastic sense of humour.  She’s always making me laugh.  But, even though she’s always cheerful, I still like to surprise her from time to time with a little festive treat.

I’ve been packing these Unicorn Poop Cookies in her lunch bag for school, just so that she is aware of the fact that I’m putting in an effort to let her know that I think of her and love her.  Truth be told, she’s easy to love, because she’s just so awesome!  #notbiased #mykidisgreat

Unlike most cookie recipes you’ll find of this nature, I thought about making my version unique.  The whole notion of unicorns is that they are mystical, pretty, magical, and different.  In addition to the texture being chewy and “puffy,” I wanted the flavour of the cookie to not taste like your basic chocolate chip cookie.  Therefore, I decided to use mint extract in the batter rather than the usual vanilla extract.  

When you bite into one of these delights, you are instantly surprised by the burst of minty flavour – because that’s how unicorn poop would taste, right?  (Don’t answer that!)

When all is said and done, Unicorn Poop Cookies are whimsical and fun.  I had a blast making these cookies, because I love to bake with lots of colour and candies.  Who doesn’t?   By far, one of the most enjoyable recipes to get your little ones involved with.  I can’t think of a single kid who wouldn’t love to get their hands into this cookie batter; can you?

Now, don’t get me wrong, Dear Reader,  Unicorn Poop Cookies are not just for the kids in your life.  Trust me, John.e has eaten his fair share of these as well!

UNICORN POOP COOKIES

COURSE: DESSERT  PREP TIME: 5 MINUTES  COOK TIME: 12 MINUTES TOTAL TIME: 17 MINUTES  SERVINGS: 24  AUTHOR: LORD BYRON'S KITCHEN

INGREDIENTS

1¼ cup sugar

1 cup salted butter, softened

3 large egg yolks

2 teaspoons mint extract

1 teaspoon baking soda

½ teaspoon baking powder

2½ cups all purpose flour

½ teaspoon salt

1/2 cup candy sprinkles, unicorn inspired colours - pink, blue, purple, yellow, etc.

1 cup mini candy coated chocolate chips, various colours

1/4 teaspoon Wilton purple food colouring

1/4 cup course white sugar

1/4 cup course pink sugar

INSTRUCTIONS

Preheat your oven to 350 degrees. Line a baking sheet with a silpat liner and set aside.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.

Add the egg yolks one at a time and beat into the mixture.

Next, beat in the mint extract, food colouring, and salt.

Add the flour, baking soda, and baking powder. On low speed, allow the wet ingredients to slowly incorporate the dry.

Next, stir in the candy sprinkles and mini candy coated chocolate chips.

In a small, shallow bowl, mix together the pink and white course sugar. Set aside.

Use a small scoop to portion the cookie dough. Roll the tops of the cookie dough mounds into the sugar mixture.

Place the cookie dough onto the baking sheet and bake for exactly 12 minutes. Remove the cookies from the oven and allow to cool for a few minutes before transferring to a wire cooling rack.

RECIPE NOTES

If you want a deeper purple colour, add a drop or two more of the food colouring. Purple was just a personal choice - you could always go for pink!

source: http://www.lordbyronskitchen.com/unicorn-poop-cookies/