Adventures of Mel

Category: Recipes

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
Loaded Egg Salad Pitas
Ready for a spring picnic but not sure what to pack in your picnic basket? Loaded Egg Salad Pitas make a delicious lunch or picnic, and they’re a great way to use up leftover hard boiled eggs.

In addition to hard boiled eggs, I added a few extra ingredients. My grandma used to make tuna salad and chicken egg salad with a host of fresh ingredients, from apples to pickles and pecans.

She had 2 long rows of pecan trees in her front yard, so she always had pecans sitting around in a pan waiting to be cracked or bags full of pecans already stored away in the freezer. I miss those pecan trees.

That’s kinda where my cravings led me with this egg salad, back to the good ole days.

Below you’ll find a printable recipe. Serve this egg salad up with a flat bread or sandwiched in a pita, and you’re all set. I’m getting hungry just thinking about it. I hope you enjoy!
Loaded Egg Salad Pitas

Got leftovers? Maybe you have a few leftover hard boiled eggs sitting in your fridge. Use them to make Loaded Egg Salad Pitas, a delicious picnic food and pure perfection in your lunch box.
6 hard boiled eggs
1 apple
1 avocado
½ small red onion
½ cup pecans
4-5 bread & butter pickles
1/2 cup shredded Cheddar
¼ cup pickle juice
¼ cup mayo
Pita bread
Lettuce leaves
Boil eggs and peel; crumble.
Wash, peel, and chop apple.
Wash, peel, and slice avocado
Mince onion.
Chop pecans and pickles.
Shred Cheddar cheese.
Mix together eggs, apple, avocado, red onion, pecans, pickles, Cheddar, pickle juice, and mayo in a medium-sized bowl.
Serve in pita bread pockets with lettuce. Enjoy!
Burgers & Sandwiches
American
egg salad, egg salad pitas, loaded egg salad, pita bread
April 7, 2015
Easy Chicken Fajitas Recipe
Simple and easy are the way to go when it comes to dinner on busy week nights. Healthy is also an important factor to add into the equation.

When it comes to my go-to, favorite kind of food… It’d hands down be Tex-Mex. Chicken enchiladas, chicken tacos, ground beef tacos, fajitas… I love it all!

Chicken Fajitas are a simple, easy-to-fix meal that can also be quite healthy, depending on the ingredients you choose to add. Hint: Fruit Salsa is the best!!

When it comes to making meals with chicken, I really like to buy a whole chicken and then stretch it as far as I can for other meals. Sometimes I’ll even buy a whole chicken, cook it, and keep on hand a few days for sandwiches (so much better and healthier than lunch meat), chicken salad, and more.

Easy chicken recipes are the way to go.

Fajitas are one of those secondary meals we make after cooking an Instant Pot whole chicken. (We also love to make a big batch of Instant Pot Taco Chicken, perfect for fajitas.)

Our favorite way to cook a whole chicken is by using the slow cooker. Plop that chicken in, add a few seasonings of choice, add some chicken broth, and you’ve got a tasty dinner.

To make fajitas, all you need are a few ingredients besides the chicken.

You’ll need peppers and onions, avocados, cilantro, tomatoes, tortillas, and if you want… sour cream, salsa with basil, mango peach salsa or yogurt.

Below you’ll find the printable recipe. Enjoy!

More Tex Mex recipes you may enjoy:
Easy Chicken Fajitas

Chicken fajitas are one of our go-to meals; in fact, I could totally eat Tex-Mex all the time. Grab the recipe for deliciously Easy Chicken Fajitas!
1/2 of a whole chicken (cooked)
2 tbsp. butter
10-12 small peppers
1/2 large onion
2-3 avocados
Cilantro
Sour cream
Tomatoes
Tortillas
Dice onion and julienne peppers.
Sauté onion in butter for 2-4 minutes, or until tender.
Add peppers and sauté for another 5-10 minutes, or until tender but still very colorful.
Shred chicken and mix with pepper/onion mixture if desired, keeping warm on low heat.
Warm tortillas and layer ingredients. Add sour cream or yogurt, cilantro, avocado slices, and freshly diced tomatoes for extra flavor and garnish.
Serve and enjoy!
Dinner Ideas
Tex-Mex
chicken fajita recipe, chicken fajitas, easy chicken fajitas
March 24, 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!

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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
Kid Recipes: Pizza Pot Pie
I’m so excited to start a new adventure here on this li’l blog of mine. The older Jacob gets (Jaden too), the more I realize how much we still have to teach him.

Cooking is one of those skills he really enjoys and also one skill I’d love for him to have when he eventually leaves the nest and begins his own life adventures. He chose to take a cooking class at homeschool group, and he absolutely loves it. He’s been brimming with ideas.

For now, you may see a few older recipes we’ve enjoyed in the past; but every so often, we’ll share a new kid-friendly recipe.

It’ll be Jacob’s creation, along with a bit of my guidance, but mostly his own; sometimes Jaden might jump in too. He’ll come up with what we’re making, and we’ll share it here.

Mmmm, this is such a yummy dinner, and the kids love it. Jacob actually made this for us a couple of months ago.

It was so delicious we decided to make it again, but with just a few tweaks. This time he wanted to add sausage, zucchini, and peppers.

This definitely gave him the opportunity to practice his chopping skills. We made individual pot pies in little ramekin dishes, but you could even make this in one big casserole dish.

Once our sauce was finished, we layered cheese and sauce in the half-cooked biscuit crust. Then we baked each pizza pot pie according to the instructions below.

Our new adventure will feature recipes that, hopefully, your kids will enjoy making too. It’s a little inspiration when meals get boring and you need a little help livening things up. Kids always help liven things up, right?

Below you’ll find a printable recipe. Grab the kids, gather all your ingredients, and get cookin’! Enjoy!
Kid Recipes: Pizza Pot Pie

Cooking with kids, coupled with yummy recipes for kids, equals quality time AND a yum-licious meal like Pizza Pot Pie. Let a kid loose in the kitchen, and there’s no telling what delicious concoction he’ll come up with. Kid friendly recipes, like this pizza casserole, make the best family meals.
Crust:
2 1/4 cups biscuit mix
2/3 cup skim milk
Sauce:
1 tbsp. butter
1/2 small onion (minced)
1/4 large red pepper (minced)
1/4 large yellow pepper (minced)
1/4 large orange pepper (minced)
1 lb. Italian sausage (cooked & crumbled)
3 oz. pepperoni (chopped)
1 zucchini
2 to matoes
1 small can tomato sauce
1 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1 tbsp. brown sugar
1 tsp. salt
1/2 tsp. black pepper
Topping:
1/2 cup mozzarella
1/2 cup Colby Jack
Pre-heat oven to 400°. Grease 4-5 ramekins.
Mix crust ingredients together well. Press into greased ramekins, pressing into bottom and up sides of each dish.
Bake at 400° for about 5-10 minutes.
Meanwhile, cook Italian sausage, crumbling as it browns. When fully cooked, remove from skillet and set aside.
Sauté onion and peppers in melted butter for 1-2 minutes, or until tender.
Add sausage to peppers and onion mixture in skillet; turn heat to low.
Purée zucchini (peeled) and tomatoes in small food processor.
Mix puréed mixture with tomato sauce, seasonings, brown sugar, salt, and black pepper.
Add pepperoni and 1 1/2 cups sausage/pepper/onion mixture to sauce.
Add sauce and shredded cheese to biscuit crusted ramekins. Layer cheese, adding to bottom of dish and top.
Bake at 400° for about 20 minutes.
Serve and enjoy!
Dinner Ideas
American
dinner ideas, pizza casserole, pizza pot pie
Can’t make it just yet? Pin it for later!
February 17, 2015
Chicken Dip Pinwheels Appetizer
It’s confession time, though anyone who really knows us already knows this… We couldn’t really give a flip about football. Gasp! I know, right? It’s true.

I mean, here we are right smack dab in the middle of Razorback country, and we couldn’t care less about what the score is. Anyone who asks us how the game went gets that famous deer in the headlights look. I kid you not.

That being said, we do like zipping through the DVR to watch the Superbowl commercials. One of my personal favorites is the VW commercial with little Darth Vader using “the Force” to magically start the car. You know the one, right?

And even though we may not enjoy the big game, we do love us some easy appetizer recipes and snacks, in honor of the big game, of course. Or maybe that’s just our excuse.

Every year Superbowl Sunday is my excuse to make a few of our favorites, including Creamy BBQ Chicken Dip. Yum!

This year I decided to switch it up by creating pinwheels inspired by our favorite dip. Pinwheels… Aren’t they the most scrumptious snacks ever?

These pinwheels may be bite-sized, but they pack a delicious, flavor-filled punch. Add a little lettuce for a bit of green, and you’ve got an appetizer your guests will love.

For me, there’s just something about the combination of barbecue sauce and Ranch dressing. I love mixing the two.

Below, you’ll find a printable recipe.

Whether or not you celebrate Game Day, don’t miss out on an excuse to make and enjoy a great snack.

And since they make such a great party appetizer, I’m definitely adding this recipe to my list of favorite Christmas Recipes. Enjoy!

Looking for more delicious appetizers and snacks?

Maple Sausage Stuffed Pastry Bites

Bacon Cheddar BBQ Ranch Dip

Snowman Pimento Cheese Ball

Taco Bites

Leftover Turkey Stuffing Crescent Roll Appetizers

Mango Peach Salsa Recipe

Meatloaf Muffins Recipe
Chicken Dip Pinwheels

Chicken dip pinwheels may be bite-sized, but they pack a delicious, flavor-filled punch. Add a little lettuce for a bit of green, and you've got an appetizer your guests will love.
1 large chicken breast (cooked and shredded)
1/3 cup barbecue sauce
1/4 cup Ranch dressing
1 cup shredded Cheddar
5 medium taco-sized tortillas
1 – 8 oz. pkg. cream cheese
Lettuce leaves
Mix barbecue sauce, Ranch dressing, Cheddar, and shredded chicken in small bowl.
Spread cream cheese evenly onto each tortilla.
Add layer of lettuce leaves onto each tortilla. Then add layer of chicken mixture.
Roll each tortilla up as tightly as possible. Slice into 1-in. thick slices, or pinwheels.
Chill until ready to serve.
Serve and enjoy!
Appetizers
American
appetizer recipes, appetizers, chicken dip, chicken dip pinwheels, pinwheels
January 29, 2015
Turkey Enchilada Skillet Casserole Recipe
When it comes to Mexican food, I could probably eat my weight in it, I’m not even kidding. My guys get tired of asking me where I want to go out to eat, if and when we do go out…my choice is always Mexican.

That’s pretty much the reason why anytime I make a whole chicken (or, in this case, a turkey), chicken enchiladas are a must with the leftovers.

With leftover turkey, my boys’ favorite turkey stuffing crescent roll appetizers are another must, perfect for lunch; and of course, I can’t help but make my favorite leftover turkey casserole.

I’ve shared a slow cooker chicken enchilada casserole recipe in the past, but this recipe is quite a bit different with fresher, slightly healthier ingredients. This skillet casserole is super easy to make; you basically layer all the ingredients together in an iron skillet and bake.

Don’t you just love cooking in an iron skillet? I didn’t realize how much I love it until more recently.

Love a good casserole? You may also enjoy this classic tater tot casserole recipe and tater tot taco bake.

TIPS FOR HOW TO MAKE ENCHILADA CASSEROLE

An iron skillet is so versatile, not to mention photogenic. I almost feel like I’m going back to my days on the farm when I bring out the iron skillet.

The one thing I wanted to eliminate from this casserole was cream soup.

There are some ingredients that are easier to eliminate than others, but I found success by substituting sour cream. It was a tip I picked up via Heavenly Homemakers; they have an entire list of substitutions you can make for cream soups.

I think this casserole was even better with the sour cream than with the cream of chicken soup I usually use. If you want low-fat, you could even go that route with the sour cream. If you like creamy enchiladas, you’re sure to love this recipe.

The recipe is fairly simple to make.
- Sauté the onion and green chilies.
- Add in the cream cheese, sour cream, and salsa.
- Add shredded turkey. Mix together well.
- Then layer everything in the skillet.
Serve with sour cream, green onions, tomatoes, and anything else you prefer.

A printable recipe, including full instructions, is available below. Use up those leftovers in a very enjoyable way!
Turkey Enchilada Skillet Casserole

Turkey enchilada skillet casserole is super easy to make; just layer all the ingredients together in a cast iron skillet and bake.
1 tbsp. salted butter
1/2 large onion (finely chopped)
1 – 4 oz. can chopped green chilies (drained)
1 – 8 oz. pkg. cream cheese
1 cup sour cream
3/4 cup chunky salsa
3 cups shredded turkey (or chicken)
2 cups Extra Sharp Cheddar cheese (shredded)
1 1/2 cups Colby Jack cheese (shredded)
10 small corn tortillas (sliced into strips)
Pre-heat oven to 350°.
Melt butter in skillet. Sauté onion for 5 minutes.
Add green chilies and sauté for 1 minute.
Add cream cheese and let melt. Add sour cream and salsa, stirring to combine.
Add shredded turkey, mixing well with other ingredients. Keep warm.
Shred cheese and set aside.
Stack corn tortillas and slice in half. Then cut into 1-inch strips.
Begin layering ingredients in iron skillet. Begin with thin layer of creamy turkey mixture. Add layer of tortilla strips, then a thicker layer of creamy turkey mixture, then cheese. Repeat layers, starting with tortilla strips and ending with cheese.
Bake at 350° for 30-45 minutes, or until cooked thru and cheese is melted.
Serve with sour cream, green onions, tomatoes, and whatever else you enjoy with enchiladas. Enjoy!
Dinner Ideas
American
casserole recipes, casseroles, enchilada casserole, skillet casserole, turkey enchilada casserole, turkey enchiladas
January 20, 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
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January 13, 2015
Homemade Raspberry Hot Chocolate Recipe
The holidays bring so much excitement and child-like wonder…it’s a happy time of year and a time when we especially take family traditions very seriously.

It’s not just about the big day and presents under the tree. It’s about being together and sharing this experience as a family.

We have a few fun traditions including new jammies and a holiday movie like Christmas Vacation on Christmas Eve.

It’s definitely the holiday treat making season, as well; one of my favorite traditions is making hot chocolate, filling our travel cups, and heading out to see the lights.

With beautiful holiday lights in mind, I decided to try making homemade hot chocolate. The boys love hot cocoa, and it’s just a given any time it snows or it’s cold outside. It’s kinda become our thing; it’s a way for me to let them know I care, a way to share something we all love.

They love it when I put the tea kettle on, pull out the hot cocoa and marshmallows, and prep our favorite cups. Jaden loves a reindeer cup, and Jacob has his glass mug.

This particular recipe is very rich, very chocolatey. We love adding a little creamer to our hot chocolate, but it’s not something we always have on hand.

So, we did a li’l something different with that too. I made a homemade raspberry creamer. Ooo la la! It’s so good! Frozen raspberries, a little Half & Half, a little sugar, and you have your own homemade creamer.

Of course, don’t forget the marshmallows or whipped cream. Personally, I love to stack my cup with loads of mini mallows. So yummy!

Looking for more festive beverage recipes?
You’ll find a printable recipe below… I’m definitely adding this recipe to my list of The Best Christmas Recipes for Your Holiday Celebrations.

Tonight if we’re not out viewing the beautiful holiday lights in our neck of the woods, I think I may just sit down with my boys, a cup of homemade chocolatey goodness, and a good book.

Daily acts of care don’t always have to involve housework, after all… Sometimes they involve reading a good book together, taking a few to remember why we celebrate this wonderful holiday season.

Whirlpool® has launched the Every day, care™ Project, highlighting simple acts of care that can change or light up your world. Little acts, such as laundry, cleaning, washing the dishes, reading a good book together, or even making a warm, homemade cup of chocolatey goodness can make a difference in the lives of those we care about and love. Click here to take a look at the Every day, care™ website to see how daily acts of care can change your world.

Pin this recipe to save it for later!
Homemade Raspberry Hot Chocolate Recipe

Warm up with a delicious cup of homemade chocolatey goodness. Homemade raspberry hot chocolate recipe.
Raspberry Creamer
12 oz. frozen raspberries
2 cups Half & Half
1/4 cup granulated sugar
Hot Chocolate
3 cups Half & Half
10 oz. Semi-Sweet chocolate chips
10 oz. Milk chocolate chips
1 tbsp. vanilla extract
Raspberry Creamer
Thaw raspberries and add to blender/food processor with Half & Half and sugar.
Purée mixture.
Run mixture through colander or strainer to remove all seeds.
Hot Chocolate
Add Half & Half, chocolate, and vanilla to saucepan and cook on medium heat, stirring constantly to avoid scorching.
Cook until chocolate melts and mixture is hot, probably about 20 minutes.
Pour into cups for serving.
Add a spoonful or two of homemade raspberry creamer. Add marshmallows or whatever else you like in your hot chocolate.
Enjoy!
Drinks
American
beverages, drinks, homemade raspberry hot chocolate, hot chocolate, hot cocoa, raspberry hot chocolate, raspberry hot cocoa, warm beverages, warm drinks
December 18, 2014
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
Slow Cooker Shepherd’s Pie Stew Recipe
Sigh, my slow cooker…it’s my best friend when the weather starts to get a little chilly and days start to get insanely busy due to the holidays, school stuff, appointments, work meetings, or whatever else happens during the course of a week.

I’ll freely admit it…My name is Mel and I love my slow cooker.

I don’t know if I could live without my slow cooker. It makes such delicious things and only requires a minimal amount of work from me to do so.

It’s better than a Rosie (am I dating myself here? Jetsons?). It’s better than chocolate (wait, maybe not). It’s definitely better than slaving over a hot stove after a loooooonnnnngggg day, can I get an amen?

Yeah, I may be a little obsessed with my slow cooker, but it does make delicious things like this Shepherd’s Pie Stew.

This recipe kinda happened by accident, but now that I think about it, some of the best things happen by accident. I wanted to make Shepherd’s Pie in the slow cooker, but instead it turned into a sort of hearty stew that won our hearts.

Chock full of veggies, like my favorite vegetable soup with V8, and meaty deliciousness… This stew is a must try.

Below you’ll find the printable recipe. Enjoy!
Slow Cooker Shepherd’s Pie Stew

How to make a delicious slow cooker recipe for Shepherd's Pie Stew. Sometimes an accident turns into something delicious.
4-5 large potatoes (washed, peeled, & chunked)
1-16 oz. soup mix frozen veggies (basically, a mixed veggie good for soup)
1 can creamed corn
1 lb. ground beef (cooked & drained)
1-24 oz. jar spaghetti sauce
Salt & pepper
1 cup shredded Colby Jack (shredded)
1/2 to 1 cup Cheddar (shredded)
Prepare potatoes and add to slow cooker.
Cook ground beef in skillet. Cook well and drain. Add to slow cooker.
Add rest of ingredients to slow cooker, minus the cheese. Mix together well.
Cook on low for 4-6 hours. 20-30 minutes before serving, add shredded cheese. Replace lid and finish cooking.
Once cheese is melted, serve and enjoy!
Soups & Stews
American
shepherd’s pie soup, shepherd’s pie stew, slow cooker recipes, slow cooker shepherd’s pie stew, slow cooker stew
Looking for more slow cooker recipes? Follow me on Pinterest!

Follow MamaBuzz – Mel Lockcuff’s board Slow Cooker Recipes on Pinterest.
November 13, 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
Slow Cooker Recipe – Green Beans, Potatoes, and Sausages
Last week I headed to the local farmer’s market to find some fresh eats. Our garden is just starting to produce, so I love visiting the market and getting a few things I can’t quite get out of my garden yet.

I have a couple of favorite vendors I love to buy from, one being an older gentleman who always has the best potatoes, green beans, tomatoes, and more. He’s always been the sweetest guy, and I just love buying from him.

This time he had mounds of fresh green beans. I got a big bag of beans, and he asked me what I was going to do with them, whether I was canning them or freezing them. I mentioned making a big pot of green beans, potatoes, and sausages.

He then proceeded to invite himself over, asking me when they would be done. I cracked up laughing.

He’s definitely my favorite farmer, ’cause he kinda reminds me of my own dad and grandpa.

After digging a few potatoes from our own patch in the back yard, I set to work.

Snapping the beans is probably one of my favorite parts, it’s just so relaxing. Of course, my helper supervised as I snapped, and the boys had to come out and snap a few.

This is something my mom always made when I was growing up, especially during the summer gardening season. I’ve kinda carried the tradition over to my own family.

Every summer when beans come on and potatoes are ready to dig, I make a big, huge pot of beans.

It’s a fantastic meal, healthy and delicious. The sausages add flavor to the beans and potatoes, almost to the point that you hardly need any salt.

It’s filling and the best part is, my kids love it.

Below you’ll find a printable recipe. I hope you enjoy!

Looking for more potato recipes?

Instant Pot Baked Potatoes

Creamy Mashed Potatoes

The Ultimate Baked Potato Bar

The Ultimate Mashed Potato Bar
Slow Cooker Recipe – Green Beans, Potatoes, and Sausages

Garden fresh green beans and potatoes with sausages in the slow cooker.
3 + quarts of green beans
6-8 potatoes
2 packs Lit’l Smokies
8 + cups of water
Salt & Pepper (to taste)
Wash and snap green beans. Wash and chop potatoes. Add green beans, potatoes, Lit’l Smokies, and water to slow cooker.
Cook on high for about 4 hours or until beans and potatoes are tender and everything is cooked through. Add salt and pepper, to taste.
Serve and enjoy!
Slow Cooker
American
green beans potatoes and sauasages, slow cooker green beans, slow cooker green beans and potatoes, slow cooker recipes
July 29, 2014
Strawberry Blackberry Muffins
Bake up a batch of soft and fluffy strawberry blackberry muffins to serve with breakfast or brunch. Delicious bakery style muffin recipe that’s filled with berries and so simple and easy to make!

This is the perfect time of year for any type of berry recipe. This past weekend we were so busy trying to get things done outside, that I felt the need for a baking break. What better thing to do than to make homemade blackberry strawberry muffins?

Spread a little butter on berry muffins, and you have a delicious snack filled with wonderful, berry-licious flavors.

Why You’ll Love This Recipe
- Muffins are so easy to make, especially when you use muffin liners, making for easy cleanup. These muffins are almost as easy as my Bisquick muffins.
- They’re filled with strawberries and blackberries.
- These muffins are so soft and fluffy.
- They’re perfect for breakfast, brunch, or a quick snack.
- Most of the ingredients, you probably already have on hand.
Ingredients and Substitutions Notes:

You need a handful of simple ingredients to make these muffins.
- Unsalted Butter – I prefer to use unsalted butter, so I can more easily control the amount of salt that goes into the muffins.
- Cane Sugar – You can also use granulated sugar.
- Large Egg – The fresher, the better, especially if you have farm fresh eggs.
- Whole Milk – You can substitute 2% milk or even skim milk, but I prefer to use the wholesome goodness of raw whole milk.
- Baking Powder – If you decide to make these muffins gluten-free, you might also want to add a little bit of xanthan gum, along with the baking powder.
- Salt – My favorite type of salt is Redmond sea salt.
- All-Purpose Flour – We use an unbleached all-purpose flour; you can also make delicious muffins with a good gluten-free flour.
- Berries – You’ll need chopped up blackberries and strawberries for these muffins. You can also use frozen berries instead of fresh; just don’t thaw them first; go ahead and add them into the batter frozen.
How to Make Strawberry Blackberry Muffins

While you do need to wash and prep the berries, making these fruit muffins is a pretty simple process.

I do use cupcake liners (just to save time washing the muffin tin), but you don’t have to use them. You can bake muffins without any liners at all; just be sure to grease the cups in the tin.

Be sure to pre-heat the oven to 375° F before mixing up the batter.
Mix up the Muffin Batter and Bake

Cream (or mix together) the butter and sugar in a large mixing bowl until the mixture is light and fluffy. Then beat in the egg, and blend in the milk.

In a separate bowl, whisk together the baking powder, salt, and flour. Then stir those dry ingredients into the buttery sugar mixture.

Gently fold the chopped berries into the batter.

Scoop the muffin batter into the prepared muffin tin; I like to use a batter spoon to make this step a little bit easier.
1. Then just bake the muffins at 375° F for about 25-30 minutes, or until the tops are golden and a toothpick comes out clean.
We love to slice open the muffins and slather them up with fresh butter; they’re oh so good!
Expert Tips and Recipe FAQ’s

How do you keep berries from sinking in the muffins?
This batter is a really thick muffin batter, so it’s very unlikely the berries will sink. If it were a thinner batter, I’d recommend rolling the berries in the flour mixture before mixing them into the batter; but it’s really not necessary because of how thick the batter is.

How should I store leftover muffins?
You can store them in an airtight container on the counter. If you want them to stay fresher for longer, you can put them in the fridge, then re-heat before eating.

Can I freeze berry muffins?
Yes, you can. In fact, it’s really easy to do so. Just put them in a freezer bag or airtight container and put them in the freezer. They should keep for at least 3 months.

More Berry Recipes

Some of my favorite recipes include strawberry and blackberry recipes, but I also love blueberries. Here are a few of my favorites.
- Homemade blueberry muffins
- Blackberry jam without pectin – You can serve this with your muffins, yum!
- Strawberry shortcake with biscuits
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!
Strawberry Blackberry Muffins

Bake a batch of soft and fluffy strawberry blackberry muffins to serve with breakfast or brunch. Deliciously easy bakery style muffin recipe!
Large Mixing Bowl
Muffin Tins
Cupcake Liners
Batter Scoop
6 tablespoons unsalted butter (softened)
3/4 cup cane sugar
1 large egg
1/3 cup whole milk
1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon sea salt
1 cup strawberries (chopped)
1/2 cup blackberries (chopped)
Pre-heat the oven to 375° F. Line muffin tins with cupcake liners.
Cream (or mix together) the butter and sugar in a large mixing bowl until the mixture is light and fluffy.
Then beat in the egg, and blend in the milk.
In a separate bowl, whisk together the flour, baking powder, and salt. Then stir those dry ingredients into the buttery sugar mixture.
Gently fold the chopped berries into the batter.
Scoop the muffin batter into the prepared muffin tins; I like to use a batter spoon to make this step a little bit easier.
Bake the muffins at 375° F for about 25-30 minutes, or until the tops are golden and a toothpick comes out clean.
Serve while warm. We love to slice open the muffins and slather them up with fresh butter.
Store leftover muffins in an airtight container on the counter. If you want them to stay fresher for longer, you can put them in the fridge, then re-heat before eating.

Breads & Muffins, Breakfast & Brunch
American
blackberry strawberry muffins, strawberry blackberry muffins
May 22, 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
French Toast Cream Cheese Bagel Spread Recipe
Bagels have been a favorite breakfast item since Dan and I got married.

Before I met him, I’d hardly ever had bagels; growing up in the Midwest, they just weren’t that big a deal…. until I went to school in upstate New York and had the opportunity to visit New York City.

Mmmm, bagels in NYC are the best.

Anyway, occasionally, I like a flavored spread for my bagels. But store bought spreads can be a bit pricey, which is why I like coming up with my own flavored bagel spreads.

Below you’ll find a printable recipe. This bagel spread is super easy to make and only involves 4 ingredients. Rock on, right?! Enjoy!
French Toast Cream Cheese Bagel Spread

This French toast cream cheese bagel spread is super easy to make and only involves 4 ingredients.
1 – 8 oz. cream cheese
1/4 cup maple or pancake syrup
1/2 tsp. cinnamon
1/8 cup powdered sugar
Using a mixer, mix all ingredients together, blending well. Serve with a warm bagel, spreading on bagel to desired thickness.
This probably goes without saying, but be sure to refrigerate any leftovers. Enjoy!
Breakfast & Brunch
American
bagel spread, cream cheese bagel spread, French toast bagel spread
March 6, 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