Adventures of Mel

Category: Desserts

Desserts can make a person smile, and that’s why I love a good dessert. Here you’ll find loads of scrumptious dessert recipes, including cake recipes, cupcakes, cookie recipes, pies and pastries, frozen treats, and sweet snacks.

Reader favorites include this creamy no bake blueberry dessert, chocolate chip cookies, chocolate peanut butter balls (buckeye candy), and old fashioned homemade banana ice cream.

Lemon Poke Cake (without the Pudding)
It’s funny, creating this recipe kinda happened by accident. I was actually making my grandma’s lemon poke cake recipe, and I thought I had all the right ingredients. I’d even remembered to pick up the cake mix, which is usually the one thing I forget.

Not so. This time I forgot to get a lemon pudding mix. Not to be deterred, I decided to make it anyway, only in a slightly different way. My guys ended up loving this lemon poke cake, claiming it’s one of the best cakes I’ve made in awhile.

Ok, so I’ll be honest. Any lemon cake, especially this lemon cake, is even better the next day. Aging an extra day suits a good lemon cake. So, if you can hold out, I recommend making it the night before and enjoying the next day. Just my two cents.

Instead of an instant pudding mix and water, I decided to substitute lemon juice and a lemon extract we had on hand. Now, here I could have kicked myself again because if I’d been thinking clearly, I would have used my Lemon essential oil. But I wasn’t, so extract it was. Hey, it still turned out to be a very scrumptious cake.

It is a bit of a heavier cake, so a small slice will do. I could have almost made this in a bundt pan, as the texture really reminded me of a pound cake. A regular 13×9 pan will do, though.

Grab the printable recipe, start mixing, and enjoy!
Lemon Poke Cake (without the Pudding)

Grab the recipe for a lemon poke cake without any pudding mix. Cake mix recipe inspired by Grandma’s lemon cake. So scrumptious!
Cake:
1 yellow cake mix
4 eggs
3/4 cup lemon juice
3/4 cup canola oil
1 tbsp. lemon extract (or you can substitute a smaller amount of Lemon essential oil)
Icing:
2 cups powdered sugar
Juice of 2 lemons (or about 6 tbsp. lemon juice)
Mix cake mix, eggs, and lemon juice, beating for 2 minutes. Add canola oil and lemon extract, and beat for another 2 minutes.
Bake at 350° for about 30-40 minutes in loaf, bundt, or cake pan (I used a 13×9 pan).
While cake is baking, mix up icing.
When cake is done and while still hot, prick with fork all over.
Spoon on icing, spreading over entire cake.
Serve and enjoy!
Cakes & Cupcakes
American
lemon cake without pudding, lemon poke cake
Can’t make it just yet? Pin it for later!
August 24, 2015
Red White and Blue Popsicles with Real Ingredients
Make the yummiest red white and blue popsicles with real food ingredients. No artificial colors, no added sugar, and they’re perfect for the 4th of July!

Summer weather is here to stay, meaning my boys are making frequent trips to the freezer to look for homemade ice cream and freezer pops.

Zeke could practically live on popsicles in the summer, and sometimes we have a hard time limiting him to just one or two, especially on hot, humid, sticky days like we’ve had here lately.

Since the 4th of July is just around the corner, I thought it might be fun to make naturally colored red white blue freeze pops, festive for this patriotic occasion!

Why You’ll Love This Recipe
- It’s so easy to make; your kids can even help you.
- Red white and blue pops only have 3 ingredients!
- All the ingredients are real food… No artificial colors, no added sugar… Like with my mandarin peach fruit pops, you can feel good about letting your kids eat these natural freezer pops.
Ingredient Notes
- Fresh Berries – We use fresh strawberries and blueberries to make red white and blue ice pops.
- Greek Yogurt – While we prefer to use a honey strawberry flavor, you can use any flavor you want.
How to Make Red White and Blue Popsicles

Before you get started, be sure to wash all your berries and pat them dry with a clean kitchen towel.

Then you can mix and make by following these steps…
1. Slice or chop the strawberries and crush with a potato masher.
2. Mix the strawberries with 1/4 cup Greek yogurt and set aside.
3. Crush the blueberries in a separate bowl.
4. Mix the blueberries with 1/4 cup Greek yogurt and set aside.
5. For the first (RED) layer, place 1-2 spoonfuls strawberry/yogurt mixture in each freezer pop mold. How many spoonfuls you add to each layer will depend on the size of your freezer pop mold.
6. For the second (WHITE) layer, add 1-2 spoonfuls of Greek yogurt (no berries) next.
7. For the third and final (BLUE) layer, add 1-2 spoonfuls blueberry/yogurt mixture.
8. Add the popsicle sticks and freeze overnight or until frozen through. Then serve and enjoy!
More festive 4th of July desserts you may enjoy:

Love red white and blue ice pops and want to make more festive desserts? Here are a few ideas…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Red White and Blue Popsicles

How to make the yummiest red white and blue popsicles with real food ingredients. No colors, no added sugar, and perfect for the 4th of July!
Popsicle Molds
Potato Masher
Mixing Bowl
10 large strawberries
1 cup blueberries
1 cup Greek yogurt (your favorite flavor)
Wash all the berries and pat dry.
Slice or chop the strawberries and crush with a potato masher.
Mix the strawberries with 1/4 cup Greek yogurt and set aside.
Crush the blueberries in a separate bowl.
Mix the blueberries with 1/4 cup Greek yogurt and set aside.
For the first (RED) layer, place 1-2 spoonfuls strawberry/yogurt mixture in each freezer pop mold. How many spoonfuls you add to each layer will depend on the size of your freezer pop mold.
For the second (WHITE) layer, add 1-2 spoonfuls of Greek yogurt (no berries) next.
For the third and final (BLUE) layer, add 1-2 spoonfuls blueberry/yogurt mixture.
Add the popsicle sticks and freeze overnight or until frozen through. Then serve and enjoy!
Desserts, Frozen Treats
American
4th of July freezer pops, red white and blue freezer pops, red white and blue frozen yogurt pops, red white and blue ice pops, red white and blue pops, red white and blue popsicles
June 29, 2015
How to Make Truffula Tree Cake Pops
If you’ve watched Dr. Seuss’ The Lorax, you’ve seen those beautiful, colorful, cloud-like Truffula Trees. Well, back when I was in my cake pop making craze, I racked my brain for a creative cake pop idea. That’s when I remembered Earth Day…. and then I thought of The Lorax and how perfect Truffula Tree cake pops would be for this occasion. So, I set out to try to create these whimsical trees, in cake pop form.

The process is quite simple, really. Anyone could make these. Below, you’ll find a printable recipe for the chocolate cake pops. The first step was to mix up my cake pop dough and heat up my Babycakes Cake Pop Maker. I chose to go the easy route in actually baking these cake pops, since I wasn’t sure how my process of creating the bushy trees would go.

You’ll need a few supplies, including the following:
- Cake pop dough (follow my recipe below)
- Pastry bag
- Candy Melts (I recommend Wilton)
- Paper Straws
- Cotton Candy (in as many colors as you can find)
After mixing the dough, add a bit of dough to a pastry bag, which I’ve found to be the easiest way to add dough to the reservoirs in the cake pop maker. Follow your cake pop maker’s instructions for baking the cake balls. When the cake balls are baked, let cool on a paper towel. Once they’ve cooled, place on a cookie sheet in the freezer for about 10 minutes or until chilled well.

Now it’s time for decorating. Dip a paper straw in melted candy melts, and insert the straw into a cake ball. Continue to dip the cake pop in the candy melts until coated well.

Place the cake pop in a stand, and prepare a piece of cotton candy by pulling it and stretching it apart just a bit. Then wrap the cake pop while candy coating is still fresh. The cotton candy will stick to the candy coating and become your very own Truffula Tree. Be aware that the cotton candy will dry out and begin to harden when left out for a longer period of time; so you’d probably want to complete the steps of coating your cake pops and wrapping in cotton candy right before your party or event.

These turned out so cute, and my boys absolutely loved them. They’d be perfect for an Earth Day celebration or even that next birthday party.

Below you’ll find a printable recipe. Enjoy!
Like this recipe? Go ahead and Pin it!
Chocolate Truffula Tree Cake Pops

Inspired by Dr. Seuss’ The Lorax, make your own Truffula Tree Cake Pops, using cotton candy. Just in time for Earth Day or even a fun snack to add to your list of Dr. Seuss birthday party ideas.
1 chocolate cake mix
2 eggs
1 pkg. chocolate pudding mix
1/2-1 cup milk (in place of water on cake mix pkg.)
1 bag candy melts
6 cups cotton candy
Mix all ingredients together, making sure your batter is fairly stiff, about the consistency of brownie batter. Do not add oil to the mixture.
When cake batter is ready, add a little bit at a time to a pastry bag; this will make for easier filling of the cooking reservoirs in the cake pop maker.
Heat up the cake pop maker, and wait for the green light to show that it’s ready.
Give a light coating of cooking spray to each cooking reservoir in the cake pop maker; fill each reservoir with about 1 tablespoon of cake batter, trying not to overfill. Lower the lid on your cake pop maker, latching it shut. Then wait approximately 4-6 minutes per batch of cake balls.
Use a pot holder to lift the lid because it can be quite hot to the touch. Use the provided fork to lift each cake ball out of the maker and onto a place to cool.
Before decorating, place cake balls into the freezer for about 10 minutes.
To decorate your cake balls as Truffula Trees, use candy melts and cotton candy. Melt the candy melts according to the directions on the package. Then remove cake balls from the freezer, and start decorating.
Take a cake pop stick, dip it into the melted candy, and insert into the cake ball.
Then dip each cake pop into the melted candy, coating well and allowing excess candy to drip before placing upright.
Place each cake pop into a cake pop stand.
Wrap your cake pops in cotton candy before the candy coating dries.
Serve immediately after adding cotton candy and enjoy!
Cakes & Cupcakes
American
chocolate cake pops, chocolate truffula tree cake pops, truffula tree cake pops
Can’t make them just yet? Pin it for later!
April 21, 2015
Kid Recipes: Easy Minecraft Cake
That’s right! We have another Minecraft Cake for all you Minecraft fans. Only this time we added Oreos, cream cheese, and strawberries into the whole shebang.

This particular cake is based on Cake from the Minecraft game. Jacob started talking about making it a little while ago, and we began to think about how we’d make this epic cake.

Between this and the grass block Minecraft cake recipe , this one is my personal favorite. It’s so easy, and it’s so creamy delicious.

The Oreos and the strawberries really make the cake. And let me tell you, it vanished into thin air.

How do you make this cake? Well, the good thing is it’s super easy, and you really don’t need any special cake decorating supplies beyond a cake slicer/leveler, a knife for smoothing on the frosting, and (2) 9-inch cake pans, which you can pick up at just about any home or craft store, if you don’t already have them.

Related Recipes: Minecraft Pig Birthday Cake and Minecraft cupcakes recipe.

Making a Minecraft cake that’s easy to make was super important to me when making this cake. I wanted it to be a non-overwhelming, simple, easy cake that anyone could make in a heartbeat, perfect for a birthday, a Minecraft party, or any celebration. And honestly, you don’t even have to call it a Minecraft cake; for those who aren’t into Minecraft, it’s still really scrumptious.

How to Make an Easy Minecraft Cake

We used 2 Dark Chocolate Fudge cake mixes. Just bake both cakes according to the directions on the package.

For the frosting, we mixed up a simple cream cheese frosting, then divided it in half. Half the icing was mixed with crushed Oreos. The Oreo cream cheese frosting goes between the two cakes as a middle layer of frosting. Add the top layer of cake, sandwiching the cake layers together. After smoothing a bit of the plain frosting onto the top sides of the cake, the other half of the frosting is mixed with strawberries. The strawberry cream cheese frosting goes on top of the cake to mimic the look of Cake.

Kids can easily make this cake with the supervision and help of an adult. There’s really no neatness or perfection factor to how this cake should look… You can really just have fun with it.

More chocolate cake recipes you may enjoy:
Grab the printable recipe below and enjoy!
Kid Recipes: Easy Minecraft Cake

How to make an easy Minecraft cake with a simple cake mix recipe that doubles as a fun kid recipe. Add in Oreos, cream cheese, and strawberries. But be warned! It’s such a scrumptious cake, it will vanish into thin air!
Cake:
2 chocolate cake mixes
Other ingredients per cake mix box/directions
Frosting:
2 8- oz. boxes cream cheese
4 tbsp. salted butter (softened)
1/2 tsp. vanilla
4 cups powdered sugar
5-6 large strawberries (washed and sliced/chunked)
12 Oreos (crushed)
Mix cake mixes and bake according to package directions.
When baked, allow cakes to cool completely.
Use cake slicer/leveler to even out top of each cake square.
Mix cream cheese, butter, vanilla, and powdered sugar to make frosting.
Divide frosting in half.
Add Oreos to half of frosting. Mix well.
Add Oreo cream cheese frosting to top of one cake layer and spread evenly.
Top with the second cake layer, so you now have a double-layer cake.
Use a little bit of plain cream cheese frosting to smooth on the top sides of the cake.
Add sliced/chunked strawberries to rest of frosting.
Smooth strawberry cream cheese frosting onto top of cake.
Keep chilled in refrigerator. Serve and enjoy!
Cakes & Cupcakes
American
easy Minecraft cake, easy Minecraft cake recipe, minecraft cake
Can’t make it just yet? Pin it for later!
April 13, 2015
Lime Vanilla Poke Cake Cupcakes Recipe
Learn how to make Lime Vanilla Poke Cake Cupcakes, kinda like Jello cake, with buttercream frosting. These scrumptious cupcakes bring just a hint of green for a festive St Patrick’s Day or any day really.

My mom used to make poke cake, or Jello cake as we called it, every spring and summer. It seemed to be one of her favorite things to make, and all of us loved when she made it, especially when she made lemon poke cake.

She’d pour cherry or strawberry Jello over the cake and top it off with whipped topping. Then she’d put it in the fridge and let it get ice cold. It was such a refreshing dessert and so scrumptious!

With her cake in mind, I decided to kinda take a different twist and make poke cake cupcakes. I think these may become a regular favorite, because even my non sweets loving husband loved these.

These cupcakes could be made any time of year with any flavor of Jello… though I did purposely use lime, so we could have green for St. Patrick’s Day. They’re super easy to make.

Looking for more cupcake recipes? You may also enjoy these moist and fluffy chocolate cupcakes.

I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR LIME VANILLA POKE CAKE CUPCAKES!

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the scrumptious lime vanilla poke cake cupcakes recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

TIPS FOR HOW TO MAKE LIME VANILLA CUPCAKES

Yes, you can make these homemade, but using a cake mix just saves time; it’s quick and easy.

Once your cupcakes have baked, remove from the oven and let them sit for 10-15 minutes.

Then poke the middle of each cupcake with a fork just a few times. Add 3-4 small spoons of Jello over the middle of each cupcake, being careful not to let it run down the sides; it actually will soak into the cupcake if you’ve used a fork to poke holes in it.

It will give each cupcake a surprise green color in the middle, perfect for St. Patty’s Day.

The lime combined with the vanilla is pretty yummy too.

Finally, when the cupcakes have completely cooled, add the best buttercream frosting for a scrumptiously creamy dessert.

Once they’re frosted, chill them in the fridge.

When you’re ready for dessert, serve and enjoy!

LIME VANILLA POKE CAKE CUPCAKES RECIPE

If you love this lime vanilla poke cake cupcakes recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CONNECT WITH ADVENTURES OF MEL!

Be sure to follow me on social, so you never miss a post!

Facebook | Pinterest | YouTube | Instagram | Twitter

Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

FREE EMAIL SUBSCRIPTION
Lime Vanilla Poke Cake Cupcakes

Learn how to make Lime Vanilla Poke Cake Cupcakes, kinda like Jello cake, with buttercream frosting. These scrumptious cupcakes bring just a hint of green for a festive St Patrick’s Day or any day really.
Poke Cake Cupcakes:
1 French Vanilla cake mix
1 cup water (boiling)
3 ounces Lime Jello
1/2 cup water (cold)
3 cups buttercream frosting
Mix cake mix and bake according to package directions.
When fully baked, remove from oven and let cool 15-20 minutes.
Meanwhile, mix Jello with boiling water; then add cold water, mixing well.
Poke top middle of each cupcake with fork, 4-5 times.
Slowly pour 3-4 spoons of Jello mixture over middle of each cupcake, careful to not let it run over the sides.
Allow cupcakes to finish cooling.
Mix all ingredients for buttercream frosting.
Top each cupcake with frosting.
Chill cupcakes.
Serve and enjoy!
Cakes & Cupcakes
American
Jello cake, lime vanilla cupcakes, poke cake cupcakes
March 10, 2015
Chocolate Glazed Donuts Recipe
Growing up, I remember my mom would make donuts, just out of the blue. Now that I’m grown and I know what goes into creating a recipe, I really think she had to be in the mood to make the donuts because donut making didn’t happen very often. It seemed like they were a LOT of work.

Her favorite kind of donuts were the ones you dipped in sugar while they were still warm. Mmmm, so good! Eventually, I may have to try those.

But lately, my chocolate tooth (aka, sweet tooth with a chocolate fetish), has been craving chocolate donuts big time. I probably shouldn’t oblige said chocolate tooth, but it had to happen sooner or later.

The result of my cravings? These yummy chocolate glazed donuts.

Chocolate donuts don’t last long in the Lockcuff household; in fact, they disappear rather quickly.

Lucky for me, these were super easy to make.

Ingredients do include sour cream, and they have a more cake-like, whoopie pie type of texture. I really want to make them just a bit lighter next time, but they really are quite yummy just the way they are.

After rolling out the dough and cutting each donut, we used a wok to fry the donuts.

Then after draining the donuts on paper bags, I dipped them in a simple powdered sugar glaze while still a bit warm (but cool enough to handle).

Let them drip on a wire rack, and eventually the glaze will harden to a deliciously sweet, slightly crispy outer covering on the surface of each donut. Yummo!

Below you’ll find a printable recipe. Enjoy!

Looking for more sweet breakfast treats?
Glazed Chocolate Donuts

Grab the recipe for glazed chocolate donuts that are easy to make. These tasty treats definitely disappear in a hurry with our boys. Yum!
Large Mixing Bowl
Rolling Pin
Donut Cutter
Brown Paper Lunch Bags
Wire Rack
Donuts:
2 tablespoons unsalted butter (softened)
3/4 cup cane sugar
1 large egg
1/2 teasoon vanilla extract
1 cup sour cream
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons salt
Canola oil (for frying)
Glaze:
2 tablespoons salted butter (softened)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups powdered sugar
1/4 cup whole milk
In a large mixing bowl, cream or mix together the unsalted butter and sugar.
Add the egg, vanilla extract, and sour cream to the creamed mixture, mixing well.
In a separate mixing bowl, sift or whisk together the dry ingredients, including the flour, cocoa powder, baking powder, and salt.
Add the dry ingredients to the creamed mixture, mixing well.
Roll the dough out on a floured surface to about 1/2 inch thickness.
Cut the donuts with a donut cutter or cup.
Heat 1-2 inches of canola oil in a large skillet over low to medium heat.
Fry each donut in the hot canola oil, cooking one side for 2-3 minutes, then turning to cook the other side another 2-3 minutes, or 'til done.
Drain the donuts on paper that will absorb the excess grease; brown paper lunch sacks work great!
To make the glaze, mix the softened butter, vanilla extract, almond extract, powdered sugar, and milk in a small mixing bowl. The glaze needs to be a thinner consistency, so it may require a bit more milk.
While still warm but cool enough to handle, dip the donuts in the glaze, and allow them to drip dry on a wire rack.
Serve with a mug of cold milk or a nice cup of hot coffee.
Breakfast & Brunch
American
chocolate donuts, chocolate donuts with glaze, chocolate glazed donuts, glazed chocolate donuts, homemade chocolate donuts, homemade chocolate glazed donuts
February 24, 2015
Chocolate Peanut Butter Hearts
Love Reese’s? You’ll love chocolate peanut butter hearts. These heart shaped peanut butter candies covered in melted chocolate make the best Valentine’s Day treats!

Chocolate peanut butter treats are my family’s go-to choice when it comes to candy. Dan loves Reese’s Mini Cups; the boys and I love it all, especially Ritz cracker cookies, peanut butter balls with Rice Krispies, and buckeyes.

Special holidays like Valentine’s Day always mean heart shaped peanut butter cups. While I’ve tried to master copycat versions of Reese’s peanut butter cups, I think this is probably the closest I’ve ever gotten.

These chocolate covered peanut butter hearts make a yummy Valentine for anyone (provided they don’t have a peanut allergy), be it family, friends, or even your neighbors.

Speaking of Valentines, here’s another fun way to celebrate Valentine’s Day… Make a triceratops Valentine box to hold all your special Valentines!

Ingredient Notes:

Let’s look at a few of the ingredients…
- Salted Butter – I always recommend real butter over margarine. Anything less than real butter will change the texture of the finished candies.
- Powdered Sugar
- Creamy Peanut Butter – You can use chunky if you like a little more crunch to your peanut butter cups.
- Graham Crackers – These will need to be crushed. I like to put the crackers in a Ziploc bag and roll over them with a rolling pin to crush them. You can also use a food processor.
- Chocolate – While you can use candy melts, I recommend using real chocolate. Ghirardelli Melting Wafers are among my favorite melting chocolates; it’s becoming one of my favorite brands of chocolate for baking and sweets because the chocolate’s just so creamy and rich, full of flavor. Chocolate chips also work well.
How to Make Chocolate Peanut Butter Hearts

The hearts are easy to make, though the dipping process can be a little messy. If you’d rather no dipping, you’ll enjoy this buckeye bars recipe.

Make the Heart Shapes
1. In a large mixing bowl, mix together the butter, powdered sugar, and peanut butter.
2. Add the crushed graham crackers to the peanut butter mixture, mixing well.
3. To create the heart shapes, roll out the peanut butter filling on a lightly floured surface with a rolling pin; roll to about 3/4 inch thickness.
4. Cut heart shapes with a small heart shaped cookie cutter.
How to Melt the Chocolate for Dipping

Depending on the chocolate you decide to use, you can melt it a few different ways:
- Melt it using a double boiler on the stove – This is basically a pan inside of another pan with boiling water in the bottom pan. It allows for more even melting without burning, and it also keeps the chocolate warm for dipping.
- Use a fondue pot and make it a family affair.
- Melt it in the microwave – This is usually the route I go. Just follow package directions.
Also, depending on the type of chocolate used, some people like to add shortening or paraffin wax to their chocolate as it melts. This allows for a thinner coating and stretches your chocolate a little further.

How to Dip Peanut Butter Hearts
1. Dip the hearts in chocolate, using your fingers, tongs, or a candy dipping tool. Once you do a few, you start to get a knack for it, and it becomes easier.
2. Drip off excess chocolate after dipping, and place the candies on a wax paper covered cookie sheet.
3. Place the chocolate dipped candies in the fridge to chill, so the chocolate coating can harden.
More Valentine’s Desserts
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Chocolate Peanut Butter Hearts

Love Reese's? You'll love chocolate peanut butter hearts. Heart shaped peanut butter candies covered in chocolate make the best Valentines!
6 tablespoons salted butter (melted)
2 cups powdered sugar
1 cup creamy peanut butter
3 whole graham crackers (crushed)
1 pound chocolate
In a large mixing bowl, mix together the butter, powdered sugar, and peanut butter.
Add the crushed graham crackers to the peanut butter mixture, mixing well.
To create the heart shapes, roll out the peanut butter filling on a lightly floured surface with a rolling pin; roll to about 3/4 inch thickness.
Cut heart shapes with a small heart shaped cookie cutter.
Add the chocolate to a microwave-safe measuring cup or bowl; and melt, starting at 30 seconds, then stirring every 15-20 seconds, 'til melted and smooth.
Dip the hearts in chocolate, using tongs or a candy dipping tool. Once you do a few, you start to get a knack for it, and it becomes easier.
Drip off excess chocolate after dipping, and place the candies on a wax paper covered cookie sheet.
Place the chocolate dipped candies in the fridge to chill, so the chocolate coating can harden. Serve when ready!
Desserts
American
chocolate covered peanut butter hearts, chocolate peanut butter candy, chocolate peanut butter hearts, heart shaped peanut butter cups, heart shaped Reese’s peanut butter cups, homemade reese’s hearts, Reese’s hearts, Reese’s peanut butter hearts, Valentine candy, Valentine treats, Valentine’s Day candy, Valentine’s Day recipes
January 13, 2015
Butter Almond Snowball Christmas Cookies Recipe
Over the years we’ve had our favorite Christmas recipes in the form of candy, cookies, cakes, and more.

I used to love these little almond crescent cookies that I’d buy around the holiday season. Yes, they were store bought cookies, even came in a box.

In fact, if I remember right, they were Keebler cookies. They were oh so scrumptious.

Since I haven’t seen them in awhile, I thought I’d try making my own version, only in a round cookie shape vs. a crescent. I think I have a new favorite Christmas cookie recipe.

These have a much more buttery taste than your typical sugar or almond cookie…I was going for a really buttery, almond-y flavor with these cookies. They have a crunchy edge, but depending on how long you bake them, they’re very chewy in the center.

The powdered sugar is the secret to the pure yumminess of these cookies. I swear, they melt in your mouth, so de-lish!

They don’t take a lot of ingredients, a win-win for a Christmas cookie, meaning they’re quite simple to make.

Looking for more Christmas cookie recipes?

Chewy Gingerbread Cookies

Hot Chocolate Marshmallow Cookies

Chocolate Lover’s Christmas Light Cookies

Soft Cut Out Sugar Cookie Recipe

Red-Nosed Reindeer Thumbprint Cookies

Mint Chocolate Crinkle Cookies

30 of the Most Scrumptious Classic Christmas Cookies Ever

You can find even more holiday recipes on my list of Best Christmas Recipes for Your Holiday Celebrations!

You’ll find the printable recipe below. If you happen to bake them, drop me a line and let me know how you like them. Enjoy!

Pin this recipe and save it for later!
Butter Almond Snowball Cookies

Butter Almond Snowball Cookies, one of my favorite Christmas cookies ever. Dusted with powdered sugar for a melt in your mouth goodness like no other dessert.
1 cup unsalted butter (softened)
1 cup cane sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup finely chopped almonds
1 cup powdered sugar (for dusting)
Pre-heat the oven to 400° F.
In a large mixing bowl, cream or mix together the softened butter and sugar.
Add the egg, vanilla extract, and almond extract, mixing well.
In a separate mixing bowl, sift or whisk together the flour, baking powder, and salt.
Add the dry ingredients to the creamed mixture, mixing well.
Add the finely chopped almonds, mixing well.
Drop the dough by tablespoonfuls onto an un-greased cookie sheet.
Bake at 400° F for 10 to 12 minutes, or until the edges of the cookies begin to turn golden. Remove them from the cookie sheet, and place them on a wire rack to cool.
When the cookies have mostly cooled but are still slightly warm, dust them in powdered sugar, making sure each cookie has a good coating of powdered sugar.
Serve with a mug of ice cold milk, hot tea, or coffee.
Cookies & Bars, Desserts
American
almond cookies, butter almond cookies, butter cookies, Christmas cookies, cookie recipes, cookies, snowball cookies
December 9, 2014
Pumpkin Pear Spice Cake Holiday Dessert Recipe
Pumpkin Pear Spice Cake includes just a few of my favorite ingredients.

The holidays are a joyous time. Family, friends, holiday parties and get-togethers, delicious food, decadent holiday desserts.

A sheet cake is also a nice alternative to the traditional pumpkin roll or pumpkin pie. It adds a bit of variety, and I’d wager that it’s a bit easier or simpler to make too.

I’m looking forward to making this again for Thanksgiving.

My boys have been begging me to make it again. There’s just something about the combination of flavors…

It’s a scrumptious dessert perfect for the holiday season.

Below you’ll find a printable recipe. Enjoy and Happy Thanksgiving!

More pumpkin recipes you may enjoy:
Pin the recipe for Pumpkin Pear Spice Cake!
Pumpkin Spice Pear Cake

Pumpkin spice pear cake is a scrumptious holiday dessert, perfect for Thanksgiving dinner. Get the recipe for this delicious, easy to make, sheet cake.
Cake:
1 cup cane sugar
2 large eggs
1/2 cup pumpkin
1 teaspoon lemon juice
1/2 cup whole milk
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
2 medium pears (washed, peeled, and diced)
Frosting:
8 ounces cream cheese (softened)
2 tablespoons salted butter (softened)
1/4 teaspoon vanilla extract
1/4 teaspoon caramel extract
2 cups powdered sugar
24 mellowcreme candy pumpkins
Cake:
Pre-heat the oven to 375° F; grease and flour a 16×10 sheet cake pan.
In a large mixing bowl, mix together the sugar, eggs, pumpkin, lemon juice, and milk.
In a separate bowl, whisk together the dry ingredients, including the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Add the dry ingredients to the wet ingredients, mixing well.
Add the diced pear to the mixture, mixing well.
Spread the batter into the greased sheet cake pan, spreading it evenly in the pan.
Bake at 375° F for 20-25 minutes, or until a toothpick, inserted in the center, comes out clean and cake begins to turn golden.
Remove the cake from the oven, and allow it to cool completely.
Frosting:
Whisk the cream cheese and butter together 'til smooth and creamy.
Add the vanilla extract, caramel extract, and powdered sugar to the cream cheese mixture, mixing everything together well.
Spread the creamy frosting on top of the cooled cake.
Slice the cake and add candy pumpkins to the top of each slice; then serve!
Refrigerate the cake when not being served or eaten.

Cakes & Cupcakes, Desserts
American
autumn recipes, cake recipes, cakes, fall recipes, pear cake, pumpkin cake, pumpkin pear cake, pumpkin pear spice cake, pumpkin spice pear cake, spice cake, Thanksgiving, Thanksgiving recipes
November 25, 2014
Caramel Pear Crumble Muffins Recipe
You know you’ve been there. You buy a bunch of fruit (pears, in this instance) just because it’s on sale; you have the best of intentions for it. You tell yourself the kids will eat it all for snacks or lunch sides; you may even have plans for baking.

Then a week or so later, you start to notice the fruit basket isn’t emptying quite as fast as you’d hoped. In fact, the pears now need eaten or used before they completely rot away. Story.of.my.life.

While my kids do eat loads of fresh fruit, it’s never as much as I’d hoped or thought they might eat when I buy a bunch of stuff that’s on sale. Life happens, we get busy, and the basket still sits there…full of fruit just waiting to be eaten or used up before it ruins.

The situation definitely calls for something homemade. And muffins or sweet breads are one of the easiest, most delicious things to make with fresh fruit.

These particular Caramel Pear Crumble Muffins are probably the most delicious muffins I’ve had in awhile. So tasty and my guys loved them too.

The muffins themselves have a hint of caramel and spice. The topping is a mixture of cinnamon, sugar, and butter; it gives a crunchy sweetness to the muffin.

Below you’ll find a printable recipe. Bake up a batch, slather with a little bit of butter, and enjoy!

More Quick Bread and Muffin Recipes:
Caramel Pear Crumble Muffins

Delicious recipe for pear crumble muffins with a hint of caramel, perfect for fall, Thanksgiving, and Christmas.
1/2 cup unsalted butter (softened)
1 1/2 cups granulated sugar
2 eggs
1/2 tsp. caramel extract
2 tbsp. apple butter
1/2 cup skim milk
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. apple pie spice
3 cups unbleached all-purpose flour
3 large pears (peeled, cored, and chopped)
Crumble Topping –
1/4 cup salted butter (softened)
2 tbsp. unbleached all-purpose flour
1 cup sugar
1 tsp. cinnamon
Pre-heat oven to 375°.
Cream butter and sugar. Add eggs, caramel extract, apple butter, and milk. Mix well.
Add dry ingredients, including baking powder, salt, apple pie spice, and flour, to mixture. Mix well.
Wash pears, and peel, core, and chop. Add to mixture.
For crumble topping, mix all ingredients together.
Add paper liners to muffin tin and fill with dough. Crumble topping on top.
Bake muffins at 375° for about 25-30 minutes, or until muffins begin to turn golden on top and toothpick comes out clean.
Serve and enjoy!
Breads & Muffins
American
caramel pear crumble muffins, caramel pear muffins, crumble muffins, muffin recipes, muffins, pear muffins
November 6, 2014
Raspberry Lemon Butter Cookies
Have you ever been to tea? Maybe you’ve gone to a local tea room, or maybe you’ve had tea with a special little one in your life.

These little cookies are the perfect treat for an afternoon tea or even a get together, like a party, bridal shower, or baby shower. Of course, they also make the perfect homemade gift for Mother’s Day.

This recipe makes a light, buttery cookie with a taste of lemon and a soft raspberry center. The lemon and raspberry together make these cookies a delectable treat.

Below you’ll find a printable recipe for your convenience. Enjoy!

Looking for more scrumptious cookie recipes?
Raspberry Lemon Butter Cookies

Raspberry lemon butter cookies are the perfect treat for an afternoon tea or even a get together, like a party, bridal shower, or baby shower.
1 cup 2 sticks unsalted butter
1 cup granulated sugar
1 tsp. vanilla
1 egg
1 1/2 tbsp. lemon juice
1 tsp. lemon zest
2 cups flour
1 1/2 tsp. baking powder
1 tsp. salt
Raspberry Jam
Cream together the butter, sugar, and vanilla. Beat in the egg. Add lemon juice and lemon zest, mixing well.
Sift dry ingredients together; then add to creamed mixture. Mix well.
Drop by teaspoon onto ungreased cookie sheet, forming a round cookie with each teaspoonful of dough. Press thumb into each cookie center, making sure sides of cookie are rounded up around the thumbprint. Add a dab of raspberry jam to thumbprint of each cookie.
Bake at 350° for about 10-12 minutes, or until bottom edge of cookie begins to turn golden. Cool cookies on wire rack. If desired, sprinkle cookies with just a light sprinkling of powdered sugar.
Serve and enjoy!
Cookies & Bars
American
butter cookies, lemon butter cookies, raspberry cookies, raspberry thumbprints
May 8, 2014
Fruit Kabobs with a Philly Cream Cheese Chunky Fruit Dip #SpreadtheFlavor
Spring has finally sprung, and it brings with it a desire for fresh fruits and veggies.

My boys love when we have fresh berries, kiwi, pineapple, and other fruits for breakfast. So, while Dan made waffles Sunday morning, I dug out the kabob sticks, fresh fruit, and the Philadelphia Cream Cheese Spread I’d picked up at Walmart during my grocery run.

What better way to enjoy breakfast than with wholesome, nutritious fruit kabobs and a creamy yet very chunky fruit dip made out of Philly Cream Cheese Flavored Spreads?

Below you’ll find a printable recipe for the chunky fruit dip. And if you love these fruit kabobs, you may also enjoy this yummy marshmallow fruit salad. And you’ll definitely love these mini fruit pizzas!

Using Philadelphia Flavored Cream Cheese Spreads to Make a Chunky Fruit Dip

I made the dip by combining an 8 oz. tub of Blueberry Cream Cheese and an 8 oz. tub of Strawberry Cream Cheese. Then I added in fresh fruit, including chopped strawberries, blueberries, and blackberries, along with a teensy amount of powdered sugar to give just a slight bit of sweetness to the dip.

The dip made the perfect side to the fruit kabobs and was so creamy, chunky delicious. As I was eating the dip, I could almost imagine using the flavored cream cheese to make a frosting for cupcakes…. something to think about.

Of course, Philadelphia Cream Cheese Spreads also come in other flavors, as well. So, the possibilities for creamy treats are endless.

With flavors like Chive Onion, Garden Vegetable, and Jalapeno, you can make more savory treats, as well. Sometimes I even make garlic parmesan chicken kabobs. Yum!

Making the Fruit Kabobs

Back to fruit, though. As for the accompanying kabobs, they were super easy to make. The most work was washing and prepping the fruit.

You can use any type of fruit you want; we used strawberries, kiwi, bananas, blackberries, pineapple, and blueberries.

There’s really no rhyme or reason to putting the fruit on; the bigger the chunks the better, though.

Once the kabobs are put together, you’re ready to serve alongside the fruit dip made with Philadelphia Soft Cream Cheese Spreads. Enjoy!

What’s your favorite way to enjoy Philadelphia Cream Cheese Flavored Spreads?
Philly Cream Cheese Chunky Fruit Dip

What better way to enjoy breakfast than with wholesome, nutritious fruit kabobs and a creamy yet very chunky fruit dip made out of cream cheese?
1 – 8 oz. container Philadelphia Strawberry Cream Cheese
1 – 8 oz. container Philadelphia Blueberry Cream Cheese
1/2 cup strawberries (chopped)
1/4 cup blackberries/blueberries (combined and chopped)
1 tbsp. powdered sugar
Wash and chop fruit. Mix all ingredients together. The dip will have a chunky texture with chunks of real fruit.
Serve with fresh fruit, on a bagel, or however your heart desires. Enjoy!
Breakfast & Brunch
American
chunky fruit dip, cream cheese dip, cream cheese fruit dip, fruit kabobs
April 3, 2014
Carrot Bread Recipe
Sometimes a good bread recipe, whether it’s yeast bread or banana bread, is just what the doctor ordered.

This carrot bread recipe is from my grandmother’s recipe box. It really reminds me of zucchini bread or banana bread, mainly because of its texture and the way it slices.

I made it awhile ago, but I’m pulling this recipe back out. Hope you enjoy!

Looking for more homemade muffin or sweet bread recipes?
Carrot Bread

This carrot bread recipe is from my grandmother's recipe box. It really reminds me of zucchini bread or banana bread, mainly because of its texture and the way it slices.
1 cup granulated sugar
2/3 cup canola oil
2 eggs
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 cup grated carrots
1/2 cup chopped nuts (optional)
Mix sugar, oil, and eggs well. Sift together flour, baking soda, salt, baking powder, and cinnamon. Combine dry ingredients with wet ingredients, mixing well. Add grated carrots and chopped nuts.
Bake in greased and floured loaf pan at 375° for about 55 minutes. Cool about 10 minutes before removing from pan.
Serve and enjoy!
Breads & Muffins
American
carrot bread, quick bread recipes, quick breads
February 27, 2014
Homemade Chocolate Covered Cherries Recipe
Valentine’s Day is almost here, and these little treats are the perfect homemade gift and easy to make too.

Growing up, my dad loved his chocolate covered cherries, especially at Christmas time, one reason I’m adding this recipe to my list of The Best Christmas Recipes for Your Holiday Celebrations. We’d get him a box every single year, and if we didn’t, he’d buy his own.

One year, I made him a batch of homemade; but this year, I decided to make some for Valentine’s Day instead.

These chocolate covered cherries are filled with a creamy white filling and, of course, Maraschino cherries.

I used Ghirardelli Dark Melting Wafers, which I found at our grocery store.

Looking for more festive sweet treats?
Below you’ll find a printable recipe. Enjoy!
Homemade Chocolate Covered Cherries

These homemade chocolate covered cherries are filled with a creamy white filling and, of course, Maraschino cherries.
10 ounces Maraschino cherries
10 ounces dark chocolate (melting wafers)
1 tablespoon butter (melted)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup powdered sugar
1 tablespoon whole milk
The first step is to make the creamy white filling for the chocolate covered cherries. Start by melting butter, then add in vanilla and almond extract. Mix in powdered sugar and milk, starting with 1 tbsp. milk and adding more as needed to get filling to just a slightly thicker consistency. You want the filling to be somewhat thin but thick enough to not make a complete mess when you go to fill the candy mold.
Melt the chocolate according to package directions. I found it helpful, at this point, to then add my chocolate to a decorating bottle; I did the same with the creamy filling.
Start by adding a bit of chocolate to the bottom of your candy mold. Then add a whole cherry or piece of a cherry, depending on the size of your candy mold. Add a bit of the white creamy filling, probably about 1/2-1 tsp. Then finish off with the melted chocolate, surrounding the cherry and creamy filling.
Once all candy sections are filled, place candy mold in freezer for 5-10 minutes or until candy is set. Pop out of candy mold and serve. Enjoy!
Candy
American
chocolate covered cherries
February 3, 2014
Moist and Delicious Chocolate Cake Recipe
Did you know that today is National Chocolate Cake Day? Homemade chocolate cake has kinda been the bane of my kitchen existence over the past couple of years. You have no idea how many cake disasters I’ve had, trying to get the recipe right.

This time I finally succeeded in both correctly deciphering Grandma’s recipe and in baking a moist, delicious chocolate cake.

As it baked, I’ll tell you, I was a bit nervous; but oh boy, did I succeed this time. I’m really not trying to brag…. I’m just in shock and so excited that it finally turned out the way it should!

Now, on the other end of things, chocolate cake has got to be one of the hardest things to photograph; I’d venture to say that it even trumps burgers and sandwiches for me in difficulty.

But oh, does the taste make up for it. Sooooo moist, rich, and delicious, just like my favorite yellow cake. It only takes a little sliver of this bad boy to enjoy the chocolate fix you’ve been craving.

Grandma has a friend’s name written on this particular recipe, so I imagine Grandma sitting in that person’s kitchen copying down the recipe because she must have loved this cake.

The recipe card is also well worn and used, signifying that it must have been a favorite.

Below you’ll find a printable recipe. This is most definitely one of the most delicious chocolate cakes I’ve made thus far…. it’s a treat to enjoy with family and friends, perfect for that potluck dinner.

During the holiday season, serve a slice with a dollop of Peppermint Whipped Cream. Enjoy!

Looking for more scrumptious cake recipes?

Carrot Sheet Cake

Peanut Butter Chocolate Cake

Pumpkin Pear Spice Cake

Deliciously Easy Lemon Cake

Gooey Butter Cake
Moist and Delicious Chocolate Cake

Grandma's recipe for a delicious chocolate cake. A treat to enjoy with family and friends, perfect for a potluck dinner.
Cake:

8 tablespoons salted butter

1/2 cup canola oil

1 cup water

2 cups granulated sugar

2 cups all-purpose flour

1/4 cup cocoa powder

2 large eggs

1 1/2 teaspoons baking soda

1/2 cup buttermilk

1 teaspoon vanilla extract

Frosting:

8 tablespoons salted butter

1/2 cup buttermilk

6 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup cocoa powder (optional)

1 cup chopped pecans (optional)
Cake: Pre-heat oven to 350°. Grease cake pan/s.

Bring 1 stick butter, oil, and water to a boil. Remove from heat and mix in sugar, flour, and cocoa powder.

Beat eggs with baking soda “dissolved” in buttermilk or sour milk (make sour milk by combining milk with 1 tbsp. vinegar). Add this to mixture above, also adding in vanilla. Mix well.

Pour batter into prepared cake pan/s. Bake at 350° for about 20-30 minutes or until toothpick inserted in center comes out clean. Let cake cool in pan for about 10 minutes before removal, if removing to frost.

Frosting: Melt 1 stick butter with buttermilk or sour milk, but do not boil. Remove from heat.

Beat in powdered sugar to right consistency; add vanilla, cocoa powder, and nuts, if desired.

Once cakes have cooled, frost to desired thickness. Grandma’s recipe says to frost while warm, so I’m wondering if she made this in a bundt pan. I made 2 round cakes, so I waited ’til my cakes had cooled to frost.

Serve and enjoy!
Cakes & Cupcakes

American

chocolate cake
January 27, 2014
Chocolate Covered Almond Coconut Trees
One last candy recipe before Christmas is here, a holiday recipe for chocolate bark Christmas trees with almonds and coconut filling!

Ok, so originally, I was hoping for more of an “Almond Joy” feel to these little treats, but instead they’re more like an “Almond Joy” chocolate bark. No mind, though, because they were still a hit, especially with my oldest, who happens to be my harshest critic.

To make these candy trees, I used this Wilton Bite Size Tree Mold. Below is a printable recipe for these festive sweet treats. Enjoy!

Looking for more Christmas sweet treats?
And if you’re looking for more holiday recipe inspiration, check out my list of The Best Christmas Recipes for Your Holiday Celebrations.
Chocolate Covered Almond Coconut Trees

How to make delectable little chocolate bark Christmas trees with almonds and coconut filling. Festive Christmas candy with hints of Almond Joy.
4 tablespoons salted butter
1/2 cup coconut (shredded)
1/3 cup marshmallow cream
12 whole Almonds
10 ounces dark chocolate (melting wafers)
Melt chocolate candy coating according to package directions.
Next, melt butter and mix with coconut flakes and marshmallow cream, forming a soft, sticky filling for the trees.
Add small amount of chocolate to candy mold, covering bottom of each candy space. Add one almond on top of chocolate; then add small amount of coconut filling (about a teaspoon), covering each almond. Cover with chocolate candy coating.
Chill candy trees in freezer until set. Pop out of mold and enjoy!
Candy
American
almond coconut trees, chocolate covered almond coconut candy
December 23, 2013
What to do with Leftover Pie Crust – Cinnamon Crust Bunches
When I was growing up and still to this day, my parents wasted nothing; they learned how to be quite sustainable growing up with my grandparents who’d lived through the Great Depression. Mom would use every single little leftover scrap of food, and honestly, it inspires and motivates me to this day. When she’d make pies, she’d use the leftover pie crust that was trimmed off the edge to make the most delectable cinnamon treat. I like to call it a Cinnamon Crust Bunch. While this isn’t your typical printable recipe, it’s still something I wanted to share.

Anyone can make this. Instead of throwing away that scrap of pie crust dough, make a treat for your kids. I’m not sure exactly how Mom made it, but this is my most educated guess, based on what I can remember. All you need is the dough, a little melted butter, and cinnamon/sugar mixture.

– Take the dough and roll it out just a bit.
– Brush with butter, and sprinkle the cinnamon/sugar mixture on.
– Then roll or fold up your crust and bake alongside your pie, in a separate pan, of course, for about 20-25 minutes.

Serve while warm and enjoy this simple treat!

Looking for more crust recipes for your favorite desserts?
December 5, 2013
Apple Quickie Recipe
Digging around in Grandma’s recipe box again, I’ve found so many new recipes to try, and what better way to piece things together and learn even more in the kitchen? Plus I never know what notes I may find, written by her hand.

This Apple Quickie is one of the best apple crisp recipes I’ve ever tried. Grandma has written on the recipe, “Tastes like old fashioned apple crisp.”

Indeed it tastes delicious. It has such a sweet flavor, and one of the nice things about it is that it doesn’t require a ton of ingredients.

The hardest part about this recipe is peeling and slicing the apples. It’s definitely a recipe I’ll be making again and again. Kinda like another family-favorite, cinnamon stuffed pears. You might even add a pinch of homemade apple pie spice for extra flavor.

I hope you enjoy!
Apple Quickie (Apple Dump Cake)

Apple Quickie, or apple dump cake, is one of the best apple desserts and tastes like old-fashioned apple crisp.
8 apples (medium to large in size)
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon salted butter
7.5 ounces yellow cake mix
Use canned or freshly cooked, sliced apples (I chose to use fresh apples, since they’re in season); in the case of fresh apples, core, peel, and slice. Arrange apple slices in buttered 8x8x2 pan. Combine sugar and cinnamon; sprinkle over apples. Dot with butter. Sprinkle with cake mix, direct from box. Pierce with fork so juice can bubble up through.
Bake in a moderate oven at 375° for about 30 minutes. Serve while warm with whipped topping, if desired. Enjoy!
Desserts
American
apple dump cake, apple quickie
In the mood for more apple recipes?
November 14, 2013
Banana Bread Recipe from Miss Esther’s Kitchen
An entire list of fall recipe ideas is sitting on my desk in the form of a post it note, and this recipe is the first one I just felt the need to share. This banana bread comes to you via my grandma’s recipe box; she’d gotten this recipe from her dear friend, Miss Esther.

I wish I could take you back in time…. Miss Esther and her brother Wayne lived in an old farmhouse just down the hill from my grandparents’ farm.

We called her Miss Esther, in part because it was a sign of respect; but she’d also taught in a one room schoolhouse at one time, and that was what everyone called her. When I was growing up, she was known to write a “neighborly” column in our local newspaper; this column filled everyone in on the details of what everyone else was doing.

I used to love reading that column and seeing my family’s names; it was as if we were famous in our small country community of hard-working farmers. Miss Esther also weaved rugs and raised chickens.

Grandma and Mom would scoop me up, and off we’d go to Miss Esther’s house to buy a good supply of eggs. Of course, we’d stay and visit, and time would pass us by, as we sat in Miss Esther’s kitchen chatting.

I miss those days…. the stories, the beautiful rugs, spending time with someone who’d been around for a long while and had a lot of wisdom…. and gossip…. to impart.

You will definitely enjoy this banana bread. Full of flavor and moist deliciousness, it’s also a very simple recipe to make. Enjoy!

Looking for more homemade muffin or sweet bread recipes?
Banana Bread from Miss Esther’s Kitchen

How to make Miss Esther's banana bread, warm and fluffy from the oven, and bursting with fresh banana flavor.
1/2 cup shortening
1 cup sugar
3 large eggs
3 bananas (mashed)
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped walnuts (optional)
Mix shortening and sugar together; then add eggs. Mash up bananas, adding to mixture. Mix dry ingredients together; then add to mixture.
Grease bread pan. Pour batter into bread pan; batter will be slightly thick. Bake at 350° for about 40 minutes. It may take an hour or more for the bread to be fully done in the middle; use a toothpick to test.
Serve with butter while warm.
Breads & Muffins
American
banana bread
September 26, 2013
Mandarin Peach Frozen Fruit Pops Recipe
What do you do when you can no longer find great popsicles, that your kids just absolutely love, with no artificial colors or high fructose corn syrup? You make them yourself. Yep, we’re really trying to steer clear of those nasty colors, not always, but more so with foods and snacks our kids eat all the time, like popsicles. Here is a recipe that involves real fruit, Greek Yogurt, and just a wee bit of sugar. You’ll find a printable recipe below. Enjoy!

The first step is to add all of your ingredients to a blender; in this case, I used our Ninja. I added a banana, peaches, a fruit cup of mandarin oranges, about 1/2 cup of Greek Yogurt, and 1-2 tsp of sugar. I kept the peeling on the peaches, so we locked all those awesome nutrients into these ice pops. Blend everything together, making it into a nice liquidy mixture. Then pour into popsicle molds. I highly recommend this popsicle mold, sold on Amazon; I just recently bought this myself and love it because I can make 10 pops at a time. Set your popsicles in the freezer, and leave for however long they need, usually a few hours. Then remove pops from the freezer, and enjoy. These have been delicious, and my kids are still enjoying them. More recipes and experiments with homemade popsicles to come!

More homemade ice cream recipes and frozen treats you may enjoy:
- Banana Ice Cream (our favorite!!!)
- Strawberry Ice Cream
- Red, White, and Blue Freezer Pops
- Homemade Vanilla Ice Cream Recipe
Mandarin Peach Frozen Fruit Pops

How to make freezer pops with fresh peaches and Greek yogurt. Refreshing summer treats your kids will love!
8 peaches (pitted)

1 banana (peeled)

8.25 ounces mandarin oranges (drained)

1/2 cup Greek yogurt

2 teaspoons sugar
Add all ingredients to blender; in this case, I used our Ninja. Keep peeling on peaches, but cut in half and remove the pit, or seed. Blend everything together, making it into a nice liquidy mixture. Pour into popsicle molds.

Set popsicles in freezer, and leave for however long they need, usually a few hours. Then remove pops from freezer, and enjoy!
Frozen Treats

American

peach freezer pops
August 1, 2013