Chocolate Covered Strawberry Cone Cakes

This recipe combines two, well three, of my favorite desserts into one yummy, kid-friendly, creation.  Strawberry mini cupcakes baked into mini ice cream cones, dipped in chocolate, and covered in sprinkles.  The best part is that the chocolate hardens, making storage a breeze.  Plus, they are tiny enough not to ruin your summer-is-right-around-the-corner diet.  Take a look at how Mama makes these beautiful little cone cakes:

Chocolate Covered Strawberry Cone Cakes

Ingredients: (makes 42 mini cones)

- 1 box strawberry cake mix

- 1 c. water

- 1/2 c. oil

- 3 eggs

- 1 (42 ct.) package mini ice cream cones

- 1 package semi-sweet or dark chocolate chips

- sprinkles of your choice

Banoffee Pudding

Remember this crazy delicious banoffee pie that I made (and then made again about 823,304,329 times...)?  Well, when we had an abundance of ripe bananas, I decided to make banana pudding. You know, the traditional wafer cookie, banana slices, and pudding all layered together in a pretty trifle bowl.  Then I added cinnamon to the cream before I whipped it, because well, who doesn't like a little cinnamon with everything banana (really? Just me?).  That one little change instantly reminded us of my cinnamon whipped cream topped banoffee pie.  So I did what any self-respecting cook would do - I made another batch and tweaked it some more until this recipe was born.  Instead of plain sweetened condensed milk, I used dulce de leche (or in my case, boiled sweetened condensed milk for about 2 hours until it made dulce de leche).  Again, I added some cinnamon to the cream and layered in some mini chocolate chips.  It was heavenly.  Go ahead, try it - here's how Mama makes it:

Banoffee Pudding

Ingredients:

- 1 large package instant vanilla pudding (about 2/3 c. mix)

- 1 1/2 c. water

- 1 (14 oz) can dulce de leche* 

- 3 c. heaving whipping cream

- 1 t. cinnamon

- 1 box vanilla wafers

- 5 ripe bananas, sliced

- 1/3 c. mini chocolate chips

*(or sweetened condensed milk, boiled in the can for 2-2.5 hours)

Apple Cider Coffee Cake

Here's a fun fall twist on one of my favorite family recipes, my mom's coffee cake.  The way I see it, you can never go wrong with adding apples to any baked good during the fall and winter months. I made this one in honor of the apple trees Michael planted for me as a birthday gift. Starting a home orchard has been a dream of mine for awhile now and I can't wait to use our own apples for fall baking here in a few years! But for now, here's how Mama makes apple cider coffee cake:

Apple Cider Coffee Cake

Ingredients:
- 1 c. sugar
- 5 T. shortening
- 1/2 t. salt
- 1 egg
- 1/2 c. apple cider
- 1/4 c. milk
- 1 1/2 c. flour
- 1 1/2 t. baking powder
for the topping:
- 1/4 c. sugar
- 1/4 c. brown sugar
- 1 t. cinnamon
- 1 T. flour
- 2 T. cold butter
- 1 apple, peeled and finely chopped

 (I actually made 1 and 1/2 times this recipe in a 9x13" pan since my whole family was visiting)

2 Minute Apple Crisp

Is anyone else loving this fall(ish) weather?  I sure am!  (Even if it's going to be near 90 next week...) I couldn't resist making something reminiscent of fall food, but since we've been trying hard to eat healthy, I didn't want to completely splurge on something like pie.  So I opted for this super easy apple crisp-type snack (for under 200 calories!).  All you need is an apple, a little cinnamon, and a handful of granola (I used pre-made this time, but I think it'd be extra yummy with this homemade granola with dried cherries/cranberries).  Here's how Mama makes it:

2 Minute Apple Crisp

Ingredients: (per 1 serving)

- 1 Apple, sliced

- 2-3 T. Water

- 1/4 t. Cinnamon

- 1/4 c. Granola

Optional - feel like splurging? Top with a scoop of ice cream! Feel like splurging big time? Top the ice cream with caramel syrup. 

Brownie Batter Chocolate Chip Cupcakes

Is there anything better than a mix between a brownie and a cupcake?  I mean, really?  If there is, I don't want to know - my waistline can't handle it!  This recipe was created as a last day gift to my old technician who moved out of state.  He is obsessed with chocolate and anything that I'd consider "too rich to eat more than a bite of."  They were a hit with my family and the entire pharmacy staff.  Essentially, it's a chocolate cupcake with brownie batter buttercream icing.  Yes, it is as dreamy as it sounds.  Here's how Mama makes it:

Brownie Batter Chocolate Chip Cupcakes

Ingredients: makes 30-36 cupcakes, depending on size

cake:

- 1 box chocolate cake mix

- 1 small box instant chocolate pudding

- 1 c. flour

- 1/2 c. sugar

- dash of salt

- 1 1/2 c. mini chocolate chips

- 3 eggs

- 1 c. sour cream

- 1 c. water

- 1 T. vanilla

icing:

- 2 sticks butter, softened

- 3 oz. dark chocolate, melted and cooled

- 1 t. vanilla

- 2/3 c. brownie mix

- 3 c. powdered sugar

- 1/4 c. milk

- chocolate chips/sprinkles/chocolate shavings as garnish, optional

(afternoon coffee and cute apron, also optional... but highly recommended)

Simple Angelfood Trifle with Fresh Berries

With the help of store-bought angelfood cake, this simple trifle comes together quickly and easily.  I love it for holidays, last-minute dinner parties, and weeknight treats.  No special equipment needed - I've even made this at work before!  You can mix it all together, or layer it like a traditional trifle.  Either way, it's an instant crowd-pleaser, and with all the beautiful berry blues and reds, it makes a perfect 4th of July dessert.  Here's how Mama makes it:

Simple Angelfood Trifle with Fresh Berries

Ingredients:

- 1 angelfood cake

- 1 big box instant vanilla pudding mix

- 3 c. milk

- 8 oz. whipped cream

- 1 pint strawberries, halved and stems removed

- 1 c. blueberries, rinsed

- 1 c. blackberries, rinsed

Sleepover Staple - Marshmallow Popcorn

This simple recipe was a part of almost every sleepover at my house growing up. (And other nights my mom just felt like making it because it's the best stuff on Earth.)  I made it for the girls last weekend when Michael was out of town and I think it's safe to say that the tradition will live on!  It's basically like making popcorn balls, but eating it before letting it cool and forming into balls.  Another way to think about it is making rice crispy treats but with popcorn.  Any way I describe it, just doesn't do it ooey gooey justice, so I'm just going to show you what I mean...

Marshmallow Popcorn

Ingredients: 

- 2 bags plain popcorn, popped

- 1 bag marshmallows

- 4 T. butter

(we halved this recipe when it was just me and my girls and we still didn't eat it all)

Mini Strawberry Tarts with Lemon Mascarpone Cream

Here's a new recipe I've been toying around with and finally decided to attempt last weekend.  I've been on a fruity-lemony-basil kick lately and this is the latest in a long line of fruity-lemony-basil deliciousness.  The creamy lemon filling is to die for and the presentation is beautiful.  You could substitute blueberries for the strawberries, but I love the contrast of red strawberries and green basil. Here's how Mama makes it:

Mini Strawberry Tarts with Lemon Mascarpone Cream

 

Ingredients:

- 1 pint strawberries
- 2 packages fillo shells (30 shells)
- 1 c. mascarpone cheese
- 1/4 c. powdered sugar
- zest of one lemon
- juice of 1/2 lemon
- 2 T. basil leaves, whole if small or sliced thinly

Mini Fruit Pizzas

I served this beautifully simple recipe for Emelina's birthday party this past weekend.  I remember making these with a good friend of mine for her twins' first birthday (they're now 9!) and was surprised that I'd never posted them.  They are always a favorite and the semi-homemade ingredients are easy to toss together the morning of the party.  Keep this one handy for upcoming summer parties - it's a keeper!  Here's how Mama makes it:

Mini Fruit Pizzas

Ingredients: (makes 32)

- 2 packages of 16 ct. sugar cookies (the sturdy, chewy kind)

- 1 block low fat cream cheese, softened

- 4 T. butter, softened
- 1 t. vanilla

- zest of 1 lemon

- juice of 1/2 lemon

- 1 c. powdered sugar

- 3 cans pineapple rings, drained

- 1 jar maraschino cherries, drained and rinsed
**variation - try lime instead of lemon

Dutch Apple and Blueberry Pie

Here's a delicious variation on my dutch apple pie.  I needed desserts for two different occasions last weekend and was trying to use what I had on hand so I didn't have to take the girls out again.  I realized I had a couple frozen pie crusts, but not enough apples or blueberries for full pies.  So this pie was born.  Adding blueberries not only adds beautiful purple color, but also a sweet and summery flavor.  This pie is just begging to be served with ice cream on a warm sunny day.  Here's how Mama makes it:

Dutch Apple and Blueberry Pie

Ingredients: (per one 9-inch pie)

for pie:
- 3 apples, peeled and sliced
- 3/4 c. blueberries
- 2 t. lemon juice
- 1/2 c. sugar
- 1/4 c. brown sugar
- 1/2 t. cinnamon
- 1/2 T. tapioca
- 2 T. flour
- pinch salt

for topping:
- 1 c. flour
- 1/2 c. brown sugar
- 1/4 c. quick oats
- 6 T. softened butter

Directions:
1.  Preheat oven to 350 degrees F.  Peel and slice apples, rinse blueberries.  Place apples and blueberries in a large bowl, add lemon juice, and gently toss to combine.

2.  Add sugar, brown sugar, cinnamon, tapioca, flour, and salt to the fruit bowl.  Stir until evenly combined, then transfer to a 9-inch pie plate.

3.  In a small bowl, combine topping ingredients and stir with a fork until pea-sized clumps form.  Pour evenly over top of the pie. 

4.  Bake uncovered at 350 for 50-60 minutes.  Cover with foil last 10 minutes or so if topping and crust starts to brown too much.  Allow to cool before serving.

printable recipe

The girls were worried that I was using all their fruit.  Apples and blueberries are two of their favorites lately.

Annalyn loves our new breakfast bar and stools

Funfetti Mug Cupcakes

Here's a super quick 'n easy recipe that Annalyn and I whipped up the other day. The small-scale recipe was easy for her to help with and it only makes two mugs, so no leftovers lying around. Just enough for an afternoon picnic with my girls. Here's how Mama (and my little helpers) makes it:

Funfetti Mug Cupcakes

Ingredients:

- 2 T. Butter, melted

- 1 large egg

- 2 T. Milk

- 1 t. Vanilla extract

- 1/4 c. Sugar

- 6 T. Flour

- 1/4 t. Baking powder

- pinch salt

- 2 T. Sprinkles

Oatmeal Scotchies (includes recipe for lactation cookie)

If you're a breastfeeding mom these days, you've probably heard of lactation cookies.  They are usually some type of oatmeal cookie with added ingredients thought to boost lactation:  oatmeal, flax, and brewer's yeast.  Honestly, I've read it from several sources,  but never looked too closely at the validity of these claims. I've been cooking with flax seeds and ground flax for awhile, so the only one unusual to me was the brewer's yeast.  From what I could tell, it seems to be safe (it's the same yeast used to make beer), so even if it doesn't magically increase your milk, it shouldn't hurt either. I decided to incorporate the ingredients into my favorite oatmeal scotchies recipe.  Note: these are not just for nursing mothers!  Even if you add those ingredients, the whole family can share them (if it's ok with mama of course!).  Here's how Mama makes it:

Oatmeal Scotchies Lactation Cookies 

Ingredients: 

makes about 4 dozen cookies

- 1 1/4 c. Flour

- 1 t. Baking soda

- 1/2 t. Salt

- 1 heaping teaspoon cinnamon

- 1/4 c. Ground flax

*-3 T. Brewers yeast, optional (*for lactation)

- 1 c. Butter, softened

- 1 1/2 c. Brown sugar

- 2 eggs

- 1 t. Vanilla extract

- 3 c. Oats (not quick cooking)

- 1 pkg. butterscotch chips 

Emelina Mae's Baptism (plus a yummy birthday cake ice cream recipe!)

This weekend we got to celebrate a pretty huge milestone for Miss Emma - her baptism. Aside from the obvious reasons, it was special in many ways.  Like Annalyn, she wore the gown that my mom, Aunt Kathy, and I all wore for our christenings.  It has held up amazingly well over these 50+ years! We also used the blanket that my grandma recalls using for "all special occasions" when her kids were babies.  I was so excited that my Aunt Kathy was able to come and bring my grandma all the way from Nebraska.  It really meant a lot to all of us.

she really likes to grab her feet lately

it's super cute, but makes it hard to photograph a dress!

Don't tell Daddy...

But we sort of ate cookie dough for breakfast.  I'll admit, not one of my proudest moments, though it might be one of my coolest parent ever moments. Too bad she's too young to know it! 

Now some of you are probably already scolding me in your heads - how dare she give that toddler raw egg! And she's pregnant!  For shame! - but before you grab for your pitchfork, relax. It's an eggless cookie dough recipe made for eating.  No it's not sugar/fat/calorie free, but it sure is a yummy special treat!  

We made it this morning and admittedly ate a couple spoonfuls each before dropping the rest by spoonfuls onto a waxed paper-lined plate and popping in the freezer.  Because in my book, the only thing better than raw cookie dough is frozen cookie dough.  

Ladies, is this not the stuff of dreams?  Imagine opening your freezer to this - even while pregnant!  Best. Idea. Ever. 

Here's how we made it:

Eggless Cookie Dough

Ingredients:

- 1/4 c. Butter, softened

- 3/4 c. Brown sugar

- pinch of salt

- 1/4 t. Vanilla extract

- 1/4 c. Milk

- 1 c. Flour

- 1/3 c. (ish) M&Ms or chocolate chips

Directions:

1.  Cream butter and sugar together.  Add salt, vanilla, and milk.

2.  Stir in the flour until combined, then fold in M&Ms or chocolate chips. 

3.  Devour or drop by spoonfuls onto waxed paper-lined plate and freeze for about an hour, then transfer to a freezer bag.  

*be sure to label! These are not for baking, but work well to spread on graham crackers, chop up into ice cream, eat by the spoonful, etc. 

Oatmeal Flaxseed Bars With Apricot Filling

While looking for a way to satisfy my need for sweet as well as my insane hunger pains, I decided to try my hand at oatmeal bars.  I had a can of Solo Apricot dessert filling just calling my name and I've been on a big oatmeal kick lately.  Not like mushy, hot cereal oatmeal, but more like crunchy granola, lots of texture oatmeal.  And flaxseeds.  I definitely love those little guys.  So, on a hungry, I-need-something-sweet afternoon, I made these oatmeal flaxseed bars with apricot filling.  They were perfect as an afternoon treat and a late morning snack the next day.  Here's how Mama makes it:

Oatmeal Flaxseed Bars with Apricot Filling

Ingredients:

- 1 c. flour

- 1 1/4 c. rolled oats

- 3/4 c. brown sugar

- 1/2 t. baking soda

- 1/2 t. salt

- 1 T. sesame seeds

- 1 T. flaxseeds

- 1 1/2 sticks butter (slightly softened, at least not super cold)

- 12 oz. can apricot filling or preserves

Directions:

1.  Preheat oven to 350 degrees F.  In a medium bowl, combine dry ingredients.

2.  Cut the butter into chunks and stir into dry ingredients (I used a pastry blender because my butter wasn't super soft - I would recommend letting the butter sit out at room temperature for a bit first).

3.  Grease an 8" square pan.  Press half the oatmeal mixture into the bottom of the pan. 

4.  Top with apricot preserves, and spread evenly.  Top with remaining oatmeal mix, press together to make sure the mixture sticks together when baking.  Bake at 350 for 30-40 minutes.  (My oven was cooking a little cool, so I turned the temp up to 375 degrees and cooked them an extra 5 minutes to brown them up a little more - if you like it extra crispy, I would recommend it!)

5.  Allow bars to cool completely, then cut into squares and enjoy!

printable recipe

White Almond Cupcakes with Cherry Filling

As I've mentioned before, Annalyn and I have been watching Cupcake Wars on TV every now and then.  It's a nice break from the usual cartoons she requests and usually leads to some snuggle time.  The downside?  She always wants cupcakes when it's over.  So this year when I asked her what she wanted for her birthday cake, it was no surprise that she said "pink cupcakes."  In an effort to make them a little more fun, I decided to make white almond sour cream cupcakes and bake the cherry filling into them.  I was a little nervous about baking the filling right in the cupcakes, but I'd done it before with muffins, so I figured it was worth a shot!  (And after this debacle, I needed to make up for some lost time!)  They turned out great and were a big hit.  It made enough batter that I could make Annalyn a little individual cake (from one of Great Grandma Eddie's old pans that she plays with) and a small 6" cake that I let her help decorate on her birthday.  We took half of them up to Emily and Aaron's for her first birthday celebration and froze the rest to take to my side the next weekend.  Here's how Mama makes it:

White Almond Cupcakes with Cherry Filling

Ingredients: (makes 24 cupcakes plus one 6" cake)
- 1 boxed cake mix (white)
- 1 c. flour
- 1 c. sugar
- 3/4 t. salt
- 4 egg whites
- 1 1/3 c. water
- 2 T. vegetable oil
- 1 c. sour cream
- 1 t. vanilla extract
- 1 t. almond extract
for the filling:
- 1 (30 oz.) can cherry pie filling
- 1/2 t. almond extract
for the icing:
- 3 sticks butter, softened
- 3/4 t. vanilla extract
- 3/4 t. almond extract
- 6 c. powdered sugar (1 1/2 lb.)
- 3 T. milk
- food coloring, as desired
- sliced almonds, sprinkles, and/or cherries to garnish

Eat, Drink, Remember: Chocolate Banana Lasagna

Eat.Drink.Remember 2.19

Here's a recipe in honor of my BFF's momma's two favorite things - chocolate and coffee.  Since she passed away in 2008, her family and friends have been celebrating her life and legacy by indulging in chocolate and coffee on her birthday each year.   What a great way to keep her close - the people she loves enjoying the foods she loves.   This year, Annalyn and I went through the kitchen and concocted a fun new recipe to celebrate Remy's grandma - Chocolate Banana Lasagna (with a side of coffee, of course!).  Here's how Mama makes it:

Chocolate Banana Lasagna

Ingredients: (makes two servings)

- cooking spray

- 1 banana, sliced

- 1 T. honey

- 1 T. water

- sprinkle of cinnamon

- 3-4 T. mini chocolate chips

- chocolate syrup, for garnish

- 2 leftover lasagna noodles, cooked