Category Archives: Misc

Orange Soda Ice Cream

I stumbled across this recipe on Pinterest. It’s made by Teresa over at Blooming on Bainbridge. I’m pretty much obsessed with orange soda, so I knew I absolutely HAD to make this ice cream. (Remember my Orange Soda Cupcakes I made awhile back?) Teresa’s recipe calls for an ice cream maker, but I made mine without – so anyone can make this!

I followed Teresa’s recipe with just a few minor tweaks…

Orange Soda Ice Cream – barely adapted from Blooming on Bainbridge

Ingredients:

3 cans of orange soda (I used Sunkist because it’s my favorite)

1 (14oz) can of sweetened condensed milk

heaping 1/2 cup sugar

Directions:

1. Pour sweetened condensed milk into a freezer safe mixing bowl (that has an airtight lid).

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2. Stir in the sugar.

3. Slowly add 1 can of orange soda and mix until completely combined. Repeat with other 2 cans. It gets pretty foamy at this point.

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**Teresa’s recipe called for an ice cream maker at this point. If you have one, feel free to use that. (Churn until ice cream is solid and store in an airtight container in the freezer.) My ice cream maker churned the mixture for 25 minutes then abruptly stopped working, with no frozen ice cream inside. So I improvised, and it worked…

4. Put the lid on the mixing bowl and stick the whole thing in the freezer for at least 4 hours, preferably overnight.

5. Remove bowl from freezer and let thaw for about 10 minutes.

6. Scoop mixture into blender and blend just enough to make a slushy consistency. Return to bowl and put back in the freezer for at least 4 hours, preferably overnight.

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Once the mixture is frozen again, it’s the perfect creamy consistency! The flavor is difficult to explain, but if you are a fan of orange soda, you must give this a try!

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Funfetti Cookie Dough Truffles

I guess it turned out to be funfetti week. 🙂

I have made Cookie Dough Truffles once before, here. Instead of chocolate chip cookie dough, this time I went with funfetti.

This idea is really not new. You might have seen this on Pinterest. Something similar was also done by Hayley. And a slightly different recipe can be found here by Shugary Sweets.

Since all the recipes are slightly different, and I just recently made funfetti cookies, I decided to adapt my own recipe to be “egg free” aka pregnant lady friendly.

Speaking of pregnant lady, have you seen my new sidebar pic?! I’m going to try to keep it updated as I go now so you can all see whyyyy I am not posting very often.

Anyway, back to these cookie dough truffles.

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Funfetti Cookie Dough Truffles

Ingredients:

1 1/2 sticks salted butter (3/4 cup)

1 cup sugar

6 tbsp milk

2 tsp vanilla

1 tsp baking powder

scant 1/2 tsp salt

2 cups flour

1 cup dry funfetti cake mix

4 tbsp any kind of sprinkles

Directions:

1. Beat together butter and sugar. Add milk and vanilla, scraping beater as needed.

2. Add baking powder and salt, then slowly add flour then funfetti mix.

3. Add more sprinkles. I used a few different random packets of Karen’s Cookies sprinkles. I had been saving them up and this was the perfect opportunity to utilize them!

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4. Line a cookie sheet with wax paper. Roll dough into tablespoon sized balls and lay on cookie sheet. Freeze until firm.

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5. Melt candy melts in microwave. Using a fork, dip the balls into the candy and tap off any excess.

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Return to the cookie sheet and sprinkle the top with more sprinkles.

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6. Store in refrigerator.

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My brother would absolutely LOVE these!!

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Oaty Nutty Chocolate Chip Cookie Bars

I offered to bring dessert to a family BBQ a couple weeks ago, but when it came time to make it I didn’t have much on hand, and didn’t have a ton of time. I searched the internet for ideas and came across this recipe for Granola Blondies by the ever amazing Shelly of Cookies and Cups. I used the idea as a basis for my bars, but none of my fix-ins are the same because I had to use what I had in the pantry!

I wasn’t sure what to call my version, so I settled on a wordy thrown together name that just encompasses everything they represented.

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Oaty Nutty Chocolate Chip Cookie Bars – adapted from Cookies & Cups

Ingredients:

1 stick (1/2 cup) salted butter

1 1/4 cups packed brown sugar

2 eggs

2 tsp vanilla

2 tsp baking powder

1 tsp salt

1 1/4 cups flour

1 1/2 cups rolled oats

1 cup coarsely chopped walnuts

1 cup chocolate chips

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Don’t all of the fix-ins look amazing together??

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Directions:

1. Preheat oven to 350*.

2. Line 9×9 pan with foil for easy removal. Spray foil lightly with non-stick spray.

3. Beat together butter and brown sugar until fluffy and creamy. Add eggs and vanilla, and scrape sides if necessary.

4. Add salt and baking powder. Slowly add flour until all incorporated. Mix in the fix-ins by hand.

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5. Spread into the foil-lined pan and bake for 30-35 minutes or until edges start to turn golden. Let cool completely before cutting. (You can put in the fridge to cool faster.)

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I didn’t have time to let these cool and set up enough, so they were very very gooey when I cut into them.

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Still amazingly tasty, but not the cutest pictures or the cleanest fingers. 🙂

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Filed under Cookies, Misc

Pregnant Lady Cookie Dough

This is actually just a post rewind of sorts… bear with me.

…the other day, my husband said I should make chocolate chip cookies. Cookies are basically his favorite thing ever. (And I don’t mean my decorated sugar cookies. He likes regular ol’ cookies.) Me being the hormonal, whiney, cranky-pants that I am lately, protested because A) I would have to make cookies, and B) I couldn’t eat any dough.

See, people always say you shouldn’t eat raw cookie dough or cake/brownie batter because the raw eggs and salmonella blah blah blah… and no one actually listens to that.

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BUT. When you’re prego, salmonella is a really big deal. Like it can cause miscarriage big deal. So I wasn’t even trying to tempt myself.

Thankfully, I had these Cookie Dough Truffles up my sleeve. Raw cookie dough sans eggs. I will now refer to it as Pregnant Lady Cookie Dough.

(**Quick note: While this satisfied my cookie dough need, it didn’t quite satisfy my husband’s cookie need. You can’t bake dough without eggs, it just won’t work! I think I owe him…)

When I posted the original recipe, I coated them in chocolate. I’ve made this dough a few times now, and most of the time it doesn’t make it to the dipping stage. Usually I bake it into something. This time, no way.

I scooped the dough into small balls, lined them up on a wax lined baking sheet, and left them in the freezer overnight. The next morning, I packed them all in a quart-sized zip top bag and gifted them to my brother-in-law for this birthday. He’s a cookie dough fiend.

…not all the dough made it into cute little balls. The rest resided in my fridge until we polished it off last night. 🙂

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To make things easy, here is the recipe again, appropriately renamed:

Pregnant Lady Cookie Dough – adapted from eat.drink.smile. 

1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar

2 tsp vanilla
scant 1/3 cup milk (little less than 1/3 cup)

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda

1 cup semi-sweet chocolate chips (I used reg size but mini would work!)

Directions:

1. Beat together butter and sugars until combined.

2. Add vanilla and milk and beat, scraping and cleaning beaters/paddle a couple times.

3. Mix together flour, salt, and baking soda, then slowly add to wet mixture until completely combined.

4. With a wooden spoon or spatula, stir in the chocolate chips.

5. Scoop into small balls and freeze on a baking sheet. Once solid, store in a zip top bag for anytime snacking.

Pregnant ladies everywhere, you’re welcome.

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Rainbow Krispy Treats

Krispy Treats with Fruity Pebbles mixed in.

I have been wanting to make these for awhile.

I went to the store to get the ingredients and the Fruity Pebbles were special neon colors! Perfect for me because basically that means red is replaced with pink and the rest of the colors are a little brighter. My perfect palette. 🙂

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Mix together 4 cups of Rice Krispies and 2 cups of Fruity Pebbles.

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Melt 3 tablespoons of butter in a medium pot on low heat, then add an entire bag of regular marshmallows (4 cups if using mini marshmallows).

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Once they are completely melted (this takes an  eternity), pour over the cereal and mix with a wooden spoon or rubber spatula quickly until all cereal is coated.

Dump into a 13×9 pan sprayed with cooking spray. Spray cooking spray on hands and press down into pan as evenly as possible. Wait at least 2 hours. (Torture, I know.)

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Invert the pan on a cutting board and cut into 2 inch squares.

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I LOVE these. They’re not overly fruity because we just used a small amount of Fruity Pebbles. Plus, they’re fun and pretty and easy. And they would go perfectly with Easter!

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Recipe adapted from Kellogg’s and Cookies and Cups.

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Double Birthday Blondies

Birthday Oreos are back in stores.

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This is cause for a celebration of birthday proportions. I give you, Double Birthday Blondies.

I started with my basic blondie recipe, and went to town.

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Double Birthday Blondies

Ingredients:

 2 sticks butter (I use salted)

2 cups packed brown sugar (I used light)

2 egg

2 tsp vanilla

2 pinches of salt

1 1/2 cups flour

1/2 cup funfetti cake powder

about a dozen birthday Oreos, chopped

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Directions

1. Preheat oven to 350.

2. Melt butter. Beat with brown sugar until smooth.

3. Beat in vanilla and egg, then add salt.

4. In a separate bowl, whisk together flour and funfetti cake mix powder until all lumps are gone. Slowly add to batter and mix until fully incorporated.

5. Mix in Oreo chunks by hand.

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6. Spray a 13×9 pan with non-stick spray, then pour batter into pan. Smooth out as evenly as possible.

7. Bake for 25 minutes, or until center is set. Let cool completely before cutting so that the ooey gooey inside can set.

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Easy Cinnamon Rolls

I’ve made cinnamon rolls like this a few times now.

They are so easy to make, and so delicious… and they only take a couple minutes to put together.

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1. Start with a can of crescent rolls. Unroll each crescent and lay them out on a cutting board.

2. In a small bowl mix together about 3/4 cup sugar and a few shakes of cinnamon. Mix them together with a spoon and add more cinnamon if needed. (I didn’t measure an exact amount, sorry.. but you can’t really mess this up…)

3. Butter each open raw crescent roll, then sprinkle with the cinnamon sugar. You don’t want heaps, but be a little generous.

4. Roll up the crescents and curl the edges to form a crescent shape. Place on a baking sheet a couple inches apart. Pinch the ends in a little so that the cinnamon goodness doesn’t escape.

5. Bake at 350* for 20 minutes.

6. While they are baking, make your icing. Mix together powdered sugar and milk to make a thick syrup consistency.

7. When rolls are done baking, let cool for about a minute before transferring to a serving plate. Drizzle icing across the top and enjoy!

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Gingerbread House Decorating Party

Growing up, I got to decorate a gingerbread house ever single year. My grandmother spent hours and hours baking the house pieces so that my cousins, my brother, and I could enjoy the tradition. She made real gingerbread and real royal icing with egg whites. We took pictures with our houses every year and it’s so fun to flip through them all!

Now that I am grown up, I knew it was my turn to start my own tradition. I found Wilton gingerbread house cutters at Michaels. I baked chocolate cookies (my friends and I are not fans of actual gingerbread) and I made royal icing for the first time. We all brought lots of candy and went to town!

Here is my finished house:

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Here are the houses my girlfriends made…

I just love the way Chelsea did her roof!

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Michelle got so creative with her Santa and elves on one side, and a snowman on the other side.

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Here is my brother’s girlfriends’ house. Her grinch is so cute!!

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The chocolate cookies held up perfectly against the weight of the rest of the house plus all the frosting and candy.  And my first time making royal icing was a success, woo hoo! I do think I overbeat it, but it still hardened well and held up against the weight. Thanks everyone for the encouragement!

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Filed under Cookies, Misc

Elf Munchies

This snack munch is easy and pretty and sure to impress!

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Elf Munchies

Ingredients:

About 8 cups of popcorn (1/2 cup of kernels if popping them fresh)

12 oz white chocolate chips, almond bark, or white candy melts

Assorted sprinkles

Directions:

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1. Pop some popcorn. You can use microwave popcorn if you want, I just don’t know how it will taste if you get the buttery kind. I used white popcorn and popped it the same way I make my Kettle Corn, but without the sugar. Let it cool.

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2. Melt white chocolate chips, almond bark, or white candy melts until smooth. Pour over popcorn and stir until evenly coated. I added sprinkles while my husband was stirring. Non-pareils, jimmies, and quins!

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3. Spread popcorn out on wax paper. I broke it up so that there were no large clumps.

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4. In freezer zip top bags, melt green and red candy melts. (I like to use leftover candy melts for this because it doesn’t have to melt perfectly smooth to be pretty as drizzle!) Massage bag until smooth. Snip the corner of the bag and drizzle the candy over the white chocolate coated popcorn. I finished off with some more sprinkles – snowflakes this time!

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5. Wait for the candy to set up completely, then break up popcorn and store in a airtight container or zip top bag.

This would be so cute to leave out with cookies for Santa. The elves deserve some treats too!

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Chocolate Chip Blondies

I recently made some blondies that were… not so great… so then I decided I needed to keep trying blondie recipes until I found heaven. Because I knew it had to exist out there.

It didn’t take long.

Just this recipe, the very next recipe I tried after the failed ones.

These are basically a blondie base. You can add literally whatever you want to them. I can’t wait to try another batch!

Also – I threw the batter together in like 5 minutes. Not joking.

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Chocolate Chip Blondies – recipe adapted from Smitten Kitchen

Ingredients

1 stick butter (I use salted)

1 cup brown sugar (I used light)

1 egg

1 tsp vanilla

pinch of salt

1 cup flour

1/2 cup chocolate chips

Directions

1. Preheat oven to 350.

2. Melt butter. Beat with brown sugar until smooth.

3. Beat in vanilla and egg.

4. Add salt, then stir in flour until fully incorporated.

5. Mix in chocolate chips.

6. Spray a 8×8 pan with non-stick spray, then pour batter into pan. Make sure it’s as even as possible.

7. Bake for 20-25 minutes, or until center is set. (Mine took 25 minutes.) Let cool completely before cutting so that the ooey gooey inside can set.

Heaven!!

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Look at that shiny cracked crust… that ooey gooey center…  okay, I’m going to make some more of these now.

Please try them!

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