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Delicious & Decadent S’mores Brownies

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I posted this picture on Instagram on Super Bowl Sunday and got a whole lot of requests for the recipe. I literally threw this dessert together last minute when we had more people than expected show up and needed more food! And it turned out so amazing!

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Ingredients:
1 box Brownie mix + ingredients on box
2 sleeves honey graham crackers, broken in half
1 package milk chocolate chips
1 bag large marshmallows

Directions:
1. Prepare brownie mix as directed on box.
2. Pour 3/4 of prepared brownie mix into 13×9 baking pan sprayed with cooking spray.
3. Place graham crackers on top of brownie mixture, breaking as necessary to fit.
4. Pour chocolate chips over graham crackers.
5. Top with marshmallows.
6. Pour remaining brownie mix over top. 
7. Bake at 350 for 30 minutes. 
8. Allow to cool for 10 minutes before cutting. 

I think this was the most popular dish at the Super Bowl party! The brownie mixed with the graham crackers plus the gooey melted chocolate and the crispy marshmallow topping was decadent. I cannot wait to have a reason to make this again. Because you need a reason. Or you’ll find yourself hiding in the pantry shoveling it into your mouth with both hands. I assume. Not that it happened here or anything…ahem. 

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Easy Christmas Day Cinnamon Roll Bake

I knew I wanted to do a Cinnamon Roll based dish for Christmas Day. I originally planned to do it for breakfast but I ended up making a ton of Biscuits and Gravy so I made this for dinner instead. It was sooooo good. So good. So so good. I used cans of cinnamon rolls because I didn’t have time to make them from scratch but it turned out so delicious that I doubt I will make the rolls from scratch the next time I make this. Everyone in my house loved it. They ate the entire pan in about 10 minutes!

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Ingredients:

Cinnamon Roll Bake:
2 cans cinnamon rolls
1/2 cup butter
1/3 cup sugar
2 eggs
3/4 cup half and half
3 tsp cinnamon
1/4 tsp cloves
3 tsp vanilla extract

Icing:
2 cups powdered sugar
2 Tbsp half and half
1 Tbsp milk
2 Tbsp pure maple syrup

Directions:
1. In large bowl, melt the butter with the sugar in microwave.
2. Add eggs, half and half, cinnamon, cloves, and vanilla; beat until smooth.
3. Cut each cinnamon roll into quarters and toss in bowl with egg mixture until well coated.
4. Pour mixture into a 13×9 baking dish sprayed with cooking spray and spread evenly.
5. Bake at 350 for 35 minutes.
6. For icing, combine all ingredients in bowl and whisk until smooth*
7. Pour over top of cinnamon roll bake and let set for 5 minutes before serving.

*If your icing is too thin, add little increments of powdered sugar until it reaches your desired consistency.

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This is just melt in your mouth good, y’all. It was moist and had the perfect amount of icing that was not too sweet but just sweet enough. I cannot wait to make this again!

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Easy 15-Minute Ice Cream Sandwich Cake

Tyler turned 16 last week and his birthday request was an ice cream cake. But he doesn’t like any of the pre-made ones from Dairy Queen and the like. He doesn’t like the cookie crumbly layer. I don’t understand this kid. That cookie crumbly layer is my favorite part. So I searched for a homemade ice cream cake recipe and found a few that looked good but not quite perfect. So I combined elements of all of them and ended up with the most delicious ice cream sandwich cake I’ve ever had. His friends raved about it, Matt raved about it (and he hates ice cream cake), and we had zero leftovers. Mason has already requested this cake for his birthday party in January. 

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Ingredients:
24 Ice cream sandwiches
1 jar (12oz) caramel sauce
1 jar (12oz) hot fudge sauce
1 jar Smuckers pecans in sauce
1 ctnr (8oz) cool whip, thawed
1 bag Twix candy topping

Directions:
1. Lay 12 ice cream sandwiches in bottom of 13×9 dish, cutting them to fit.
2. Spread jar of caramel sauce over top.
3. Spoon and spread pecans over caramel sauce.
4. Chill in freezer for 10 minutes.
5. Layer remaining 12 ice cream sandwiches over top of caramel sauce, cutting to fit.
6. Spread jar of hot fudge sauce over top.
7. Spread thawed cool whip over top.
8. Place in freezer for 1 hour or until ready to serve.
9. Garnish with Twix candy topping when you’re ready to serve.

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One word of advice, add the Twix candy topping to each individual slice as you serve. Otherwise, when you store the leftover cake in the freezer the Twix pieces will end up rock hard. Trust me. I almost lost a filling. Ha! This cake is so good, y’all. So so good! I can’t wait to make it again. 

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White Chocolate Pumpkin Earthquake Cake

We love pumpkin around here. Love it! I look forward to Fall all year long so I can consume all things pumpkin. I know I can technically make pumpkin treats whenever I want but it’s just not the same. Pumpkin is for Fall. I’ve had this pumpkin earthquake cake recipe for years but I decided to tweak it and fancy it up some this year. It’s delicious! I’ve made it twice in the last 2 weeks. I should be ashamed to tell you that, but I’m not because PUMPKIN! 

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Ingredients:
1 stick butter
8 ounces cream cheese, softened
1 tsp vanilla
2 cups powdered sugar
1/2 cup butterscotch chips
1/2 cup white chocolate chips
1 box white cake mix
1 tsp pumpkin pie spice
1 can (15oz) pumpkin puree

Directions:
1. Melt butter in large bowl.
2. Combine melted butter, softened cream cheese, vanilla, and powdered sugar together by hand.
3. Add butterscotch and white chocolate chips and mix well.
4. In separate bowl, mix powdered cake mix, pumpkin pie spice, and pumpkin puree until well combined.
5. Pour into 13×9 baking dish sprayed with cooking spray.
6. Drop spoonfuls of cream cheese mixture over top of batter.
7. Drag a knife through batter to swirl cream cheese mixture.
8. Bake at 350 for 50 minutes and allow to cool.

Let me tell you how good this earthquake cake is- I meant to get a close up shot of a slice for you. But it didn’t last long enough! I took it with us to a friends’ house for dinner this last weekend and it was gone so fast! I highly recommend this one. I might even make it for Thanksgiving!

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Patriotic Red, White & Blue Jellies

We had family come in for the 4th of July at the last minute so I was scrambling to find something easy to make for dessert that didn’t require me to battle the crowds at the grocery store. Seriously y’all, the grocery store parking lot looked like a used car lot and I was not brave enough to fight for a parking spot. I’m not ashamed of my weakness. Anyway- I had all the ingredients needed for these Red, White & Blue Jellies in my pantry! The hardest part of this delicious dessert is waiting for the Jello to set. I’m impatient. 

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Ingredients: 
1 package (3oz) red jello
1 package (3oz) blue jello
2 Tbsp non-flavored gelatin
1/2 cup cold water
3 1/2 cups boiling water, divided
1 can (14oz) sweetened condensed milk

Directions:
1. Pour the red and blue jello powder into separate bowls. Pour 1 cup of boiling water into each and stir until dissolved. Place in fridge until fully set- about 3-4 hours.
2. Once jello has set, cut both the red and blue jello into medium sized cubes. Set aside.
3. Pour 1/2 cup cold water into large bowl and sprinkle unflavored gelatin powder on top.  Allow to stand for 5 minutes then add 1 1/2 cups boiling water to the bowl and mix well. 
4. Pour sweetened condensed milk into bowl and mix until combined. Allow to cool slightly, about 15-20 minutes. 
5. Line a meatloaf size dish (about 7″x 4″) with plastic wrap. Place half of the red and blue jello cubes in the bottom. Pour sweetened condensed milk mixture over top to just cover the jello cubes. Place in the fridge until it has set slightly- about an hour. 
6. Add the remaining red and blue jello cubes to the top and again cover with sweetened condensed milk mixture until jello cubes are covered. Return to the fridge until fully set. 
7. Before serving, carefully lift plastic edges of plastic wrap to remove set jello mixture from pan. Cut into cubes and serve cold. 

I did tell you that I’m impatient, right? Well I was also in a time crunch so on Step 5 I placed the pan in the freezer for about 25 minutes and it was fine. Also- it is very important that on Step 4, you actually allow the sweetened condensed milk mixture to cool a bit. Otherwise the red and blue jello will begin to melt and turn the white part red and blue. Ask me how I know *shame-face*. Over all, these were very easy to make and everyone loved them. They’re perfect for Memorial Day, the 4th of July, Labor Day! And I fully intend to use green jello and make these at Christmas too. And perhaps I’ll add Vodka at some point and turn them into shooters. Ha!

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