Snickerdoodle Cookie Ice Box Cakes

There are so many desserts 

that with one whiff or bite, special memories come flooding back.

I had one grandmother that made the snickerdoodle cookies 

and another that loved to whip up a classic icebox cake.

They were traditions we all looked forward to so

I decided to combine the two for a surprise family treat...

individual Snickerdoodle Icebox Cakes!

Unfortunately I never got a copy of my grandma's Snickerdoodle Cookie recipe,

 but this one is the best one I have found.

Once you have baked and cooled your cookies...

simple take one by one...

and top with your favorite whipped topping.

(I use Truwhip, because it has no high fructose corn syrup, hydrogenated oils or transfat)

Then stack...

sprinkle with cinnamon sugar...

cover each with plastic wrap, then refrigerate overnight.

Easy, fun, nostalgic and yummy,

just what my grandma's always served!

Move over Rice Krispies there's a new Cereal treat in town

 Rice Krispie Treats, we love you. 
You are iconic and reliable but,
there's a a new cereal snack sensation sweeping the streets of my neighborhood.
It all started when a friend brought this amazing, addictive creation
to a barbecue and there was an instant frenzy to get ahold of the recipe.
It is "Cereal-sly" that good!


One bite and you're hooked.
You will delightfully be shoveling it in your mouth by the jumbo wooden spoonful...

It's the perfect holiday gift, care package addition or movie night snack!

Cereal-sly Amazing Treats

16 cups cereal (any amount of each that you want, but I usually do 4 cups each):

Golden Grahams

Kix

Crispix

Rice Chex

Set cereal mixture aside in an extra large bowl (you need lots of room for tossing)

1 cup light karo syrup

1 cup sugar

3/4 cup butter

Melt butter with karo over medium heat. Add sugar. continue to stir until sugar is completely dissolved. Continue cooking, mixture will come to a boil, puff up, and change color slightly. Add a pinch of baking soda to puff it up a bit more. stir in the soda completely. 

Pour sugar mixture over cereal and toss (easiest to use 2 spatulas and pull from the sides like a salad) until coated. Line a baking sheet with foil (easier cleanup). Put coated cereal onto baking sheet (it's OK if it's piled up) and bake for 25 minutes at 250 degrees.

Lay wax paper out on a large surface. Dump cooked cereal onto wax paper and immediately begin breaking the clumps apart as the cereal cools and hardens. Let cool to room temperature. Store in an air tight container. Best to eat within 2-3 days.

Coconut Cream Banana Shortcake

You can't really call this a recipe, 

it is more of an epiphany.

It all began when I was planning to make strawberry shortcake for dessert. 

I remembered to buy everything but strawberries 

and as I scrambled to put something together, 

I whipped up...

Why had I not thought of this before?

My kids both love banana and coconut cream pie, 

a quick and easy shortcake was a no brainer!

Start with the shortbread...

add whip...

pile on sliced bananas...

and a heavy pinch of 

toasted coconut...

In the words of Gwen Steffani, 

"This  sh*t is bananas, 

B-A-N-A-N-A-S!

Seasons Granitas!

'Tis the Season and there is nothing more festive than granitas.

They can be a dessert, they can be a cocktail and they are guaranteed fun.

With the help of my friends from Powell and Mahoney Craft Cocktail Mixes, 

they will be the easiest part of your holiday celebrations.

The Pomegranate and Rosemary Granita couldn't be more cheerful...

Peach Bellini and Thyme is a gorgeous indulgence...

and the Margarita Cranberry is a frosty fiesta...

May your holidays be frosty and bright!

Seasons Granitas

Makes 2 to 3 servings

These can be made with or without alcohol.  

If you'd like the adult version, stir in 1/4 cup of vodka or gin to recipe below

1 1/2 cups Powell and Mahoney Pomegranate, Peach Bellini or Margarita mix

Spring of rosemary, thyme or cranberries to garnish

Pour mix into a medium baking dish and place in the freezer.  Each hour, for about 3 hours,  use a fork and gently "rake" the top of the mixture as it freezes, fluffing up the ice crystals. Store in an airtight container in the freezer until ready to serve. (up to 1 day)  Garnish with herbs or cranberries and enjoy immediately.

Thank you to Powell & Mahoney for sponsoring this post.  All content is my own.

blarney cones - St. Patrick's Day treats

Blarney is defined as something that aims to charm, is pleasant,
somewhat funny and may be used to trick or persuade you.

Kissing the Blarney Stone is said to give you
the gift of eloquence and persuasiveness.

Hmmm, in true St. Patrick's Day fashion,  

I hope these Blarney Cones beguile and enchant you to giggle and enjoy this silly treat.

At first glance, it's just a delicious triple scooped ice cream cone...

but these have a hidden surprise.

Rainbow colored M&M filled cones,
to go with the magical mint chip scoops.

Then topped with a shamrock, just to entice you a little more...

I find it hard to believe anyone could resist the Blarney Cone...

You can kiss them, their Irish,
wishing you a sweet and cool St. Patrick's Day!

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S'mores by candlelight

Ahhhh, S'mores.
Oooey, gooey, chocolate, marshmallow and graham cracker deliciousness.
It is a Summer staple and I've got the perfect easy shortcut...

Fabulous on their own, 

but put them on a stick...

light some candles...

and roast for a few minutes...

You'll have the perfect, 

bite size s'mores!

One-Bite Donuts are the new Donut Holes!

What a treat -

All the savory sweetness of an oatmeal cookie in a one bite, mini-donut.

Fill mini-donut pans about 1/4th full 

with your favorite oatmeal cookie recipe and bake...

Dip in a glaze of 1 cup confectioners sugar and 2 Tablespoons water...

pour on the sprinkles...

and enjoy!

Also amazing with cinnamon sugar and chocolate sprinkles!

Our Favorite Oatmeal Donuts

(will make approximately 4 dozen mini-donuts)

1 stick of softened butter

1 cup light brown sugar

1 tsp. vanilla

1 egg

1 cup flour

1/4 tsp. baking soda

1 1/2 cups old fashion oats

Pre-heat oven to 350 degrees

spray pan with non stick spray

In a mixer, combine brown sugar and butter.  Add egg and vanilla and continue mixing until combined. Mix in rest of dry ingredients.

Bake for approximately 8 minutes.  Let donuts cool in pan at least 10 minutes before removing from pan. For best results, go along outside of each donut with a knife to loosen and carefully pop each one  out.

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