Fun Bunny Pops

Easter Bunny Pops

Ladies Home Journal

Recipe HERE

a new recipe

CHIPOTLE-CILANTRO DIP

via The Cottage Journal

ingredients

·        1 cup sour cream

·        2 tablespoons chopped fresh cilantro

·        1 tablespoon chipotle peppers in adobo sauce

·        2 teaspoons lime zest

·        1 teaspoon ground coriander

·        1/4 teaspoon kosher salt

 directions

In the work bowl of a food processor, combine 

sour cream, cilantro, and peppers; pulse until smooth.

Add lime zest, coriander, and salt; pulse to combine.

Store, covered, in refrigerator for up to 3 days.

{Makes approximately 1 cup}

ingredients

Did you know

Today is National Peach Cobbler Day.

This I did not know!

Peach Cobbler Recipe

via Taste of Home

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 3 cups sliced peeled fresh or frozen peaches
• TOPPING:
• 2 cups water
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tablespoon butter
• 1/4 teaspoon ground nutmeg
• Ground cinnamon, optional
• Half-and-half cream

Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
• In a large saucepan, combine the water, sugars, butter and nutmeg and cinnamon if desired. Bring to boil, stirring until sugars are dissolved. Pour over top.
• Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with cream. Yield: 8 servings.

However, I'm thrilled to have an excuse to make peach cobbler.

Here are some recipes that are Tried, True & Tested:

*Easy Peach Cobbler

*Pecan-Peach Cobbler

*Peach Crunch Cake
*Peach Crumble 

via Casey Leigh
To celebrate National Peach Cobbler Day, bake a delicious peach cobbler for dessert tonight!

A Repeat Offender

{a perfect Valentine Cake too!}

Triple Chocolate Fudge Cake

so Delicious & Easy 

Last Year's Yummy Cake

Kayley wanted a "Chocolately" cake last year for her birthday. Heather is my GO TO GIRL when I need a fabulous recipe. Once again,she came through again with shining colors! 

Tripe Chocolate Fudge Cake

Ingredients:

1 chocolate cake mix (with pudding in the mix!)

1 large box chocolate pudding

1/2 c vegetable oil

1/2 c warm water

4 eggs

1 c sour cream

1 12oz package chocolate chips

Directions:

Grease and flour a 12 cup bunt pan and preheat oven to 350 degrees.

Combine cake mix and pudding mix. Blend in oil, water, eggs, sour cream. 

Stir in chocolate chips. Pour into pan.

Bake 45 min-1 hour.

Cool 10 min, then slide knife around edges of pan and invert.

Cool completely and glaze.

Glaze:

Melt 1/3 c margarine and stir in 2 cups powdered sugar. Blend in 1/2 t. vanilla.

*my mom's friend sometimes just heats up a tub of frosting from the store and pours over the top instead.

Kayley didn't hesitate when asked what kind of cake or dessert she would like for her birthday.

Since it was the second year in a row I decided to add a festive banner with her birthday number on it. She's turned the big Two Five this year (which makes me age four when I had her, my story is getting harder and harder to believe)!

I found the cute printable number banner 

HERE

Hope all those wishes come true LeeLee!

 {all photos by Marci}

Valentine Twinkies

Valentine Twinkies

Here is a last minute idea for Valentine's Day dessert! 

Quick and easy strawberry shortcake ala heart shaped twinkies.

via Crazy Domestic

Simply cut your twinkies diagonally, and place them together in a heart shape! They topped theirs with strawberry jam (diluted with water-about 3 parts jam, 1 part water) and then garnished it with fresh strawberries!

You could even drizzle hot fudge or chocolate sauce over the top! 

Valentine Chex Mix

Valentine Chex Mix

via Betty Crocker

·        9    cups Rice Chex® cereal (gluten free)

·        1    cup white vanilla baking chips

·        ½   cup peanut butter

·        ¼   cup butter or margarine

·        ¾   cup powdered sugar

·        ½   cup red, white and pink candy-coated chocolate candies

·        ¼   cup red or pink jimmies sprinkles

♥Step 1

     In large bowl, place cereal. In small microwavable bowl, microwave baking chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.

♥Step 2

     Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes.

♥Step 3

     Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes.

♥Step 4

 In serving bowl, mix both cereal mixtures. Store in airtight container.

Super Easy, Delicious & Gluten Free!

Valentine Treat

Feeling the need to make these!

Brown Sugar Blondies for Valentine’s Day

image & recipe via Baked Perfection

Brown Sugar Blondies
adapted from Allrecipes.com

1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1 cup packed brown sugar
1 egg
1 tablespoon vanilla extract
1 cup to 1 1/3 cup M&M's

Preheat oven to 350 degrees F (180 degrees C).

Mix together flour, baking powder, baking soda, and salt and set aside. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. Cool slightly. Add egg (beaten) and vanilla and blend well. Add flour mixture, a little at a time, mixing well. Mix in 2/3 cup M&M's. Spread in 9 x 9 x 2 inch pan. Sprinkle 1/3 to 2/3 cup M&M's on top. Bake for 20 to 25 minutes. Store in airtight container at room temperature.

Valentine’s Marshmallow Pops

Easy peasy quick treat for Valentine’s Day:

Valentine’s Marshmallow Pops

via Glorious Treats

All you need...

One bag of Strawberry Marshmallows

Chocolate

Sprinkles

Lollipop sticks

Small cellophane bags (if you want to wrap them up)

1.      ~ Directions ~  Push a lollipop stick into each marshmallow.

2.    Melt some chocolate (chocolate chips are not recommended)  I usually use Ghirardelli chocolate (found in the baking aisle).  You will probably need 4-8 oz. of chocolate, depending on how many marshmallows you dip.

3.    Dip one marshmallow at a time into the chocolate.

4.    Allow excess chocolate to drip off, then sprinkle your choice of sprinkles onto the chocolate.

5.     Set the marshmallow pop (stick down) in a mug to allow the chocolate to set (you can put the mug of pops in the fridge or freezer for a few minutes)

6.    Once the chocolate is set, if desired, wrap each pop in a small cellophane bag.

7.     Share with friends =)

 

Ogre Eye Cookies

Ogre eye cookies

via All You

Preston would love these.  If I don't have time to make them this year I will definitely put it in the file for next year!

Ingredients:

• 1 stick (1/4 lb.) unsalted butter, at room temperature
• 1/2 cup sugar 
• 1 egg yolk 
• 1 teaspoon vanilla extract
• 1 1/4 cups flour 
• 1/2 teaspoon salt 
• Green sugar
• 5 long strands black licorice, cut into 1-inch lengths
• 36 white-chocolate chips 
• 36 brown mini M&Ms

Preparation:

• Preheat oven to 350°F. Cream butter and sugar in a mixer. Mix in yolk and vanilla, then flour and salt, well. Roll into balls (size of a large marble). Coat in green sugar. Bake on 2 baking sheets for 12 minutes; rotate pans halfway through.
• Remove from oven. Lightly indent centers. Push licorice "eyelashes" into cookies; bake for 2 minutes. Push tip of whitechocolate chips into centers. Bake for 3 minutes. Immediately press a mini M&M in center of each chip. Cool.