Adventures of Mel

Category: Sweet Snacks

Got a sweet tooth? Craving a sweet snack? Here you’ll find deliciously sweet snacks like candy recipes, Rice Krispie treats, s’mores, and more!

Reader favorites include chocolate peanut butter balls, our family’s favorite Ritz cracker chocolate peanut butter cups, and easy skillet s’mores.

Easy Strawberry Cheese Danish Pastry Bites
My sweet tooth sometimes gets ahold of me and won’t let up until I satisfy that craving for whatever particular sweet treat I’m craving at the moment. I like to think I get it honest, per my grandmother, who had a mean sweet tooth.

But let me tell you, moderation is key and plays a role in this recipe… Bite-sized treats are perfect when trying to satisfy a craving yet still not gorge oneself on sweet goodies from above.

When I cooked this up, I knew I wanted something similar to a cheese danish. Shopping for ingredients led me to these itty bitty Puff Pastry Cups.

Aren’t they cute? They are awesome! I totally see cream puffs in our future with these bad boys.

These bite-sized morsels of creamy cheesecake-esque goodness are delightfully easy to make, and here’s how.

First things first, bake the Puff Pastry Cups according to package directions. When done, after about 20 minutes, immediately remove from oven and press center of each cup down with the tip of a wooden spoon handle. Then fill each cup with a spoonful or dollop of the cream cheese filling you mixed up while they were baking. Bake again for about 15 minutes at a lower temp (exact instructions are in the printable recipe below).

Once filling is set, remove from oven and allow to cool for 5-10 minutes. Then top with a small dollop of strawberry jam, and lace with a simple powdered sugar icing. Of course, store them in the fridge until ready to serve.

They’re so scrumptious! I love the mini size… It’s the perfect amount of sweet to satisfy that craving yet not overdo. Moderation…

Below you’ll find the printable recipe. Enjoy!

Can’t make it just yet? Pin it for later!
Easy Strawberry Cheese Danish Pastry Bites

Satisfy your sweet tooth with Easy Strawberry Cheese Danish Pastry Bites. Made with bite-sized Puff Pastry Cups, they’re so easy to make and so delightfully scrumptious, allowing for moderation, as well!
Pastry Bites:
1 pkg. Pepperidge Farm Puff Pastry Cups
1 8 oz. pkg. cream cheese
3 tbsp. granulated sugar
1/2 tsp. vanilla
1 egg yolk
Strawberry jam
Icing:
1-2 tbsp. salted butter (melted)
1/2 tsp. vanilla
1 cup powdered sugar
5 tbsp. heavy whipping cream
Set Puff Pastry Cups on ungreased cookie sheet. Follow package directions, baking at 400° for about 20 minutes.
Meanwhile, mix cream cheese, sugar, vanilla, and egg yolk ’til smooth and creamy.
When done, remove Pastry Cups from oven and immediately press center of each cup down with tip of wooden spoon handle.
Spoon cream cheese mixture into each cup, adding a small dollop in each.
Bake at 350° for 15 minutes or until filling is set.
Remove from oven and allow to cool for 5-10 minutes.
Top each danish with small dollop of strawberry jam.
Mix icing ingredients together until smooth and creamy. It will have a thin consistency.
Drizzle each pastry bite with icing.
Store in fridge ’til ready to serve.
Serve and enjoy!
Pies & Pastries
American
pastry bites, puff pastry recipes, strawberry cheese danish, strawberry cheese danish bites
February 11, 2016
How to Make a Snowman in a Pudding Cup
Snow… I am seriously pining for snow right now, as are both my boys — especially Jaden. On a recent, particularly rainy day, I decided to bring the snow indoors, so to speak. Nothing gets me in a wintry mood more than a snowman. And nothing makes Jaden’s heart happier than creating something with Mama. So, we decided to gather all our supplies and make our very own indoor snowman in a Snack Pack® pudding cup. In fact, we made quite a few of the little guys, so much so that we had enough to share with Daddy and Jacob. Crafting + edible ingredients = 1 very happy boy!

Making a snowman in a pudding cup is actually quite simple and leaves a LOT of room for creativity. And this recipe is definitely going on my list of The Best Christmas Recipes for Your Holiday Celebrations.

Here are the supplies you’ll need.

Supplies for Snowman in a Pudding Cup

Snack Pack® pudding cups
Extra large marshmallows
Large marshmallows
Mini marshmallows
Various chocolate candies (for the hat)
Fruit rope (for the scarf)
Frosting in black and orange (or whatever colors your heart desires)
2 ordinary round cake tips

Instructions for Creating a Snowman in a Pudding Cup

The first step is to remove the lid from each Snack Pack® pudding cup you’ll be using. We used chocolate and butterscotch, mainly because they’re our favorite flavors. Clean the top edge of the pudding cup with a paper towel.

When beginning a snowman, you can use an extra large or large marshmallow for the foundation. I preferred using the extra large on the bottom; but if using a large marshmallow for your first layer, you can surround it with mini marshmallows, both for support and because it can look like snow.

Add a dab of frosting before adding the top marshmallow; the frosting helps things stick and stay together. Then add the marshmallow, pressing onto frosting.

Now for the fun of decorating, and this part is totally up to what you or your kids want to do; after all, there’s no right or wrong way to decorate a snowman. Use hat shaped candies for top hats or stocking caps (you could even use a strawberry for a hat), adding a dab of frosting to the snowman’s head before adding candy pieces. Use black frosting for coal eyes and a smile; orange frosting works well for a carrot nose. Add a scarf, using fruit rope or candy rope, with a dot of frosting to hold the scarf together. Black frosting makes cute little buttons down your snowman’s front. Jaden even added things like earmuffs (with mini marshmallows) and a tie to his snowmen.

When you’re all done, you can add more mini marshmallows around the edge of the pudding cup to make it look like snow piled up. A dab of frosting helps the marshmallows stay put.

The sky’s the limit. It’s really just all about having FUN! As we were making these, Jaden whispered excitedly between bites of sweet, creamy goodness, “This is really fun!”. Isn’t that what it’s all about? Spending time together, just enjoying the moment and making a fun memory that will last a lifetime. Oh and, of course, eating the results of your work when finished. Eating as you go can be quite fun too!

Looking for more Christmas sweet treats?
You may also enjoy a dollop of Peppermint Whipped Cream in your pudding cup!

How would you build a snowman in a Snack Pack®? Share your idea in a comment below!

This winter, take a moment to slow down and enjoy a tasty and fun treat with the kids. Snack Pack® comes in a variety of flavors and offers endless mix-in opportunities the kids can help prepare. Each serving of Snack Pack is fortified with as much calcium as an 8-oz glass of milk,* so you can feel good about serving your kids Snack Pack. For mix-in inspiration, visit Snack Pack on Pinterest (pinterest.com/snackpack) and Facebook (facebook.com/SnackPackPudding).

** All Snack Pack products contain 30% DV calcium, with the exception of Bakery Shop Lemon Meringue Pie, Lemon Pudding, and Snack Pack Gels.
January 15, 2016
Caramel Apple Donut Holes
Originally, I meant to get this recipe up in September, but when you’re utterly and completely sick to your stomach for weeks (er, months) on end, food is the absolute last thing you EVER want to look at, let alone write about unless you absolutely have to.

While I’m still dealing with the yucks somewhat (oh, but I know the end reward will be worth it), I’m calling it and posting this recipe anyway. And you know why? You deserve to make this recipe while you’re still craving caramel apple everything and all the apple recipes.

Back when my taste buds were still in good working order, these donut holes were AH-MAZING.

These are a quick rise yeast donut, fried in a deep fryer. I know, not the healthiest, but every once in awhile, it’s ok to enjoy a simple treat. Simple ingredients led to a delicious fall treat that I honestly can’t wait to make again.

In fact, I may take this recipe, switch it up, and make a fantastic baked sweet bread. Who can tell? Just let me get my tummy back in order, and a recipe will be coming your way.

Let’s just talk about the icing, though. I happen to be a fan of Krispy Kreme and the wonderful, flaky, melt-in-your-mouth icing they use on their glazed donuts. In trying to emulate the texture and consistency of their icing, this icing turned out quite well. Quite the copycat if I do say so myself.

When you bite into the donut holes, the icing flakes and gives that deliciously crunchy effect. So yummy!

Grab the printable recipe below. And most of all, enjoy!

Looking for more sweet breakfast treats?
Caramel Apple Donut Holes

Caramel apple donut holes are a quick rise yeast donut, fried in a deep fryer and glazed with a thin, flaky, melt-in-your-mouth icing that's oh so delicious!
Donut Holes:
4 1/2 cups all-purpose flour
2 tablespoons quick rise yeast
2/3 cup cane sugar
3 teaspoons salt
1 tablespoon apple pie spice
3 tablespoons unsalted butter (softened)
1 cup whole milk
3 large eggs
1/2 teaspoon caramel extract
Icing:
4 tablespoons salted butter (softened)
1 teaspoon vanilla extract
1/2 teaspoon caramel extract
4 1/2 cups powdered sugar
1/4 cup whole milk
1/2 cup apple juice
Whisk all the dry ingredients, including the flour, yeast, sugar, salt, and apple pie spice, together.
In a separate bowl, mix together the softened unsalted butter, milk, eggs, and caramel extract.
Blend the liquid ingredients with the dry ingredients.
Let the dough rise for an hour or more, 'til doubled in size.
Roll the dough out onto a floured surface, and cut with donut/donut hole cutter. (TIP: If you don't have a donut hole cutter, cut the top off a plastic soda bottle and wash. Use the opening of the soda bottle to cut out donut holes, works like a charm!)
Place the donuts on a cookie sheet and let rise 'til doubled in size.
Meanwhile, mix up the icing, blending all the ingredients together.
Fry the donuts and donut holes in a deep fryer set to 350° F, 'til each donut hole is cooked thru and golden. You can also fry them in a skillet in a couple inches of canola oil.
Let the donuts and donut holes drain on paper bags.
While still warm, dip each one in the icing.
Set on a rack over wax paper to drip and cool.
Once they've cooled enough to eat, they're ready for you to enjoy!
Breads & Muffins
American
caramel apple donut holes, fried donut holes, homemade donut holes
Pin the recipe for later!
November 6, 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
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
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
Blueberry Cream Cheese Mini Tarts
Have you ever been to Ferrara Bakery in Little Italy in New York City? They have the most delicious fruit tarts.

I’ve always wanted to try making these, and a couple weeks ago, I finally did.

I made blueberry mini tarts with a sweet cream cheese filling. Below is a printable recipe, without photos, for your convenience.

We’d found a Tartlet Baking Set while browsing around at our local Williams Sonoma store. The box my baking set came in had a recipe for Mini Tarts on the back; I ended up only using and slightly adapting the crust portion of the recipe, since this was my first time making tarts.

You could really use any pie crust recipe you like for tarts, though this crust had a bit of sugar added, so it added to the sweetness of the tarts.

If you like pecans, you can add a little crunch to your crust with a super easy pecan nut pie crust.

Here are the steps for making these delicious mini desserts. The first step is to make your crust and then refrigerate for at least 2 hours. After the crust has chilled, roll out the dough, and use the tart cutter to cut out tarts, just like you’d do if you were making sugar cookies. Place each cutout tart over the center of a well in the baking pan. Using the tamper, press the cutout into the well until the tart shell comes just up over the sides of the well. Repeat with each tart.Once all the tart wells have been filled, bake the tarts at 350° for about 12 minutes. Turn the pan 180° in the oven, and bake an additional 10 minutes, or until tarts turn a nice golden brown. When removed from the oven, let the pan cool on a wire rack for about 10 minutes, and then remove the tarts. Once the tarts are completely cooled, fill with your favorite filling. I used a sweet cream cheese filling (recipe below) and added blueberries on top. You can even use an easy homemade blueberry pie filling. Really, any type of fruit can make a tart absolutely delicious! These are bite-sized desserts that make an excellent dish for potlucks, barbecues, teas, showers or parties, and more. Enjoy!

Looking for more no bake pastry and pie recipes?
Blueberry Cream Cheese Mini Tarts

Bite-sized desserts with a sweet cream cheese filling topped with fresh blueberries.
Crust:
2 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
16 tablespoons salted butter (cold and cut into 1/4-inch pieces)
6-8 tablespoons ice water
Filling:
8 ounces cream cheese
4 ounces Cool Whip
2 cups powdered sugar
1 1/2 cups blueberries
Mix together flour, sugar, and salt. Add in butter, until the mixture resembles coarse meal; it may be necessary to use a pastry blender to mix the butter in well. Add ice water, and mix well. Divide dough in half, and round each shape. Wrap with plastic wrap, and place in refrigerator to cool for at least 2 hours.
Remove dough from refrigerator, and let stand for about 5 minutes. Pre-heat oven to 350°. Place one part of dough onto a lightly floured surface, and roll out with a rolling pin, until it reaches a thickness of about 1/16 inch. Using the tart cutter, cut out each tart shape. Place cutouts to the side for now, and repeat process with all remaining dough.
Center each tart cutout over one of the wells in the baking pan. Using the tamper, press cutout into the well until tart shell comes just up over the sides of the well. Repeat with each tart.
Bake tarts for 12 minutes; then turn pan 180° in the oven. Bake an additional 10 minutes, or until tarts turn a nice golden brown. Remove from oven, and let pan cool on wire rack for about 10 minutes. Then remove tarts from pan, and allow them to finish cooling completely.
Mix cream cheese, Cool Whip, and powdered sugar together, until smooth and creamy. Add about 1 tbsp filling to each cooled tart. Top with blueberries or whatever type of fruit you desire.
Serve and enjoy! Be sure to refrigerate any uneaten tarts, as the filling does require refrigeration.
Pies & Pastries
American
blueberry cream cheese tarts
July 4, 2013
Valentine Cookie Pops from Sugar Cookie Dough
Bake heart shaped sugar cookies on a stick to make Valentine cookie pops. This is the perfect recipe to make and decorate with kids on Valentine’s Day! It’s fun and easy too!

With February just around the corner, I’ve been seeing Valentine treats galore on Pinterest. These Valentines cookie pops were more of an experiment for me, but I was determined to make them.

The end result with these sugar cookie pops was most definitely worth it. It was a lot of fun decorating them too. Who knew a cookie on a stick could be so much fun?

How to Make Valentine Cookie Pops

For these frosted sugar cookie pops, I made my mom’s cutout sugar cookie recipe; I’ve been making this recipe for as long as I can remember.

Make the Dough

First mix up the dough following these steps…
1. Sift or whisk together the flour with the baking soda, salt, and sugar.
2. Using a pastry blender, cut the butter into the dry ingredients.
3. Work the butter in until the mixture is as fine as corn meal.
4. Give the eggs a slight beating with a whisk.
5. Then in a separate mixing bowl, combine the buttermilk and vanilla extract with the slightly beaten eggs.
6. Add the dry ingredients to the liquid ingredients.
7. Mix ’til you have a smooth cookie dough.
Chill the Dough

At this point, you’ll need to cover the dough closely with wax paper or plastic wrap, and chill it in the refrigerator overnight or at least 3-4 hours.

Cut out Heart Shapes and More
1. Now it’s time to roll out the dough.
1. Then cut out the heart shaped cookies. I have a simple heart cookie cutter that I used, along with a mitten and a double heart cookie cutter.
How to Put Cookies on a Stick
1. After cutting out the cookies, place them, one at a time, onto an un-greased baking sheet. Then place the cookie pop sticks on each cookie, gently pressing down into the dough just a bit.
1. Bake the heart cookie pops at 425° for about 8-10 minutes. They’ll puff up somewhat. Lay cookies out on a paper towel, and let cool.
Frost and Decorate Heart Shaped Cookie Pops

When the cookies have cooled well, the fun begins. You can make a simple sugar cookie icing out of powdered sugar, butter, cream, vanilla, and almond extract.

We like to use different colors. I normally shy away from coloring as much as possible, because I don’t like to feed it to my kids; but it’s an occasional special treat.

You can use whatever your heart desires to decorate, things like sprinkles, colored sugar, candy hearts, etc. Once you’ve decorated your cookies to the hilt, they’re ready to eat or gift.

Though my mitten and heart cookie pops are definitely far from perfect, they’re really fun to make, especially once I halfway figured out what I was doing. They’re definitely a fun project to work on with kids (especially the decorating part). Enjoy!

More Valentine’s Day Recipes, Including Cookies

Valentine’s Day recipes are fun to make, and these are a few of our favorites…
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!
Valentine Cookie Pops

Bake heart shaped sugar cookies on a stick to make Valentine cookie pops. Perfect recipe to make and decorate with kids on Valentine's Day!
Cookie Dough:
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 1/2 cups unsalted butter
1/2 cup buttermilk (or sour milk)
2 large eggs
1 teaspoon vanilla extract
Frosting:
4 tablespoons salted butter (softened)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup heavy whipping cream
6 cups powdered sugar
Cookie Decorating:
1/2 cup sprinkles (optional)
5 drops food coloring (optional)
Cookies:
Sift or whisk together the flour with the baking soda, salt, and sugar.
Using a pastry blender, cut the butter into the dry ingredients.
Work the butter in until the mixture is as fine as corn meal.
Give the eggs a slight beating with a whisk.
Then in a separate mixing bowl, combine the buttermilk and vanilla extract with the slightly beaten eggs.
Add the dry ingredients to the liquid ingredients.
Mix 'til you have a smooth cookie dough.
At this point, you'll need to cover the dough closely with wax paper or plastic wrap, and chill it in the refrigerator overnight or at least 3-4 hours.
Roll out the dough on a floured surface.
Then cut out the heart shaped cookies. I have a simple heart cookie cutter that I used, along with a mitten and a double heart cookie cutter.
After cutting out the cookies, place them, one at a time, onto an un-greased baking sheet. Then place the cookie pop sticks on each cookie, gently pressing down into the dough just a bit.
Bake the heart cookie pops at 425° for about 8-10 minutes. They'll puff up somewhat. Lay the cookies out on a paper towel, and let cool.
Frosting and Decorating:
Mix together the softened butter, vanilla extract, almond extract, whipping cream, and powdered sugar, 'til you have a smooth frosting that's spreadable.
Decorate each Valentines cookie pop with frosting and sprinkles, as desired. Enjoy!
Cookies & Bars, Desserts
American
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January 24, 2013