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3 Ingredient Snow Cream


One of my most favorite memories from childhood was my mom making snow cream every time we got a big snow storm. We don’t get as much snow now as we did when I was a kid but at least once a winter we get a really decent snow day. I’m continuing the tradition with my kids now and they love it as much as I did! 

10-12 cups of fresh snow
2 tsp vanilla
1 can sweetened condensed milk

1. Pour half of snow in large bowl.
2. Add 1 tsp vanilla.
3. Add half of sweetened condensed milk.
4. Gently fold together with plastic spatula.
5. Add the rest of snow.
6. Add remaining 1 tsp vanilla and remaining half of sweetened condensed milk.
7. Gently fold mixture together.
8. Scoop into tupperware container and cover tightly.
9. Place in freezer for an hour to solidify.

That’s it. Seriously, it’s so easy! The sweetened condensed milk doesn’t freeze so the snow cream stays the consistency of snow instead of becoming hardened. I made a double batch and we ate it for a few days. If you live somewhere with lots of snow, you have to try this treat!


Delicious & Decadent S’mores Brownies


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!


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

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. 


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!



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

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

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.


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!


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. 


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

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.


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. 


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! 


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

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!