Berry Oreo Icebox Cake

Layers of Berry Oreo cookies and strawberry cheesecake make this easy, no bake cake completely irresistible!  It is the perfect picnic cake or “just because you feel like it” cake.  Give this Berry Oreo Icebox Cake a try the next time it is too hot to bake.

Berry Oreo Icebox Cake - this easy no bake cake has layers of berry cheesecake and berry Oreos

Oreos and strawberries are the two things that get “stolen” in our house.

I have hiding places for the Oreo cookies, but my children have gotten wise to my ways.  It’s probably definitely time to find a new hiding place…or learn Jedi mind tricks to keep them out of the “blog” food.

And don’t get me started on the strawberries.  There are only so many places to “hide” things in a refrigerator.  My little fruit monsters sneak berries like there is no tomorrow.  Not that I mind them eating the healthy stuff!

Berry Oreo Icebox Cake - this easy no bake cake has layers of berry cheesecake and berry Oreos

This dessert was one of those “must make” dessert ideas.  You know the kind that can’t wait any longer!

My hubby and I were running errands and happened to stop in Walmart for a few items for his next trip to Haiti.  (You can read about our past trip HERE and HERE.)

I can’t go in Walmart without going down the cookie and baking aisle.  Seriously, I go down it every.single.time.  It’s not like I don’t know what’s there…I just HAVE to do it!  Perks of having a dessert track mind all the time!

Berry Oreo Icebox Cake - this easy no bake cake has layers of berry cheesecake and berry Oreos

I was really trying to find the new Reese’s Oreos, but unfortunately my store is lame.  No new Oreos for us!

The Berry Oreos are actually a favorite of mine.  I picked up a bag of them…AND then put it back on the shelf.  I know…I can’t believe that either!!!  So of course the next day when my hubby texted me and said he was at Walmart again (yes, we like to make multiple trips and use our gas frivolously) I texted back immediately and asked him to buy 2 packages.

This crazy no bake dessert was slowly taking shape in my head.  It was one of those ideas that had to be made that very minute.  Well, the minute he got home with the cookies that is.  Most of the time I have a reason or place for a dessert.  This time it was purely because I couldn’t get this dessert out of my head.

I don’t know who’s idea it was first to dunk Oreos in milk and layer them with a Cool Whip based mixture…but clearly that person was a genius!!!

Berry Oreo Icebox Cake - this easy no bake cake has layers of berry cheesecake and berry Oreos

For the layers in between the cookies, I made a no bake strawberry cheesecake.  Cream cheese, mashed strawberries, a little bit of sugar, and some Cool Whip all whipped together makes a pretty tasty no bake cheesecake.

The dark pink berry Oreos, light pink cheesecake, and white Cool Whip gave this dessert the prettiest neapolitan look when you cut into it.  I may have done a happy dance when I cut…ok, when I butchered this cake trying to get a good piece for the pictures.  It still tastes good even when hacked to pieces.  #lifeofafoodblogger

More fresh berries on top totally made this dessert a winner.  You could even use raspberries if you wanted.  I had a hard time not eating very much of this yummy cake.  Between the youth group girls and my son, it was gone in record time!

Hooray for yummy dessert ideas that come to life and are better than you imagined!

Berry Oreo Icebox Cake - this easy no bake cake has layers of berry cheesecake and berry Oreos

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Berry Oreo Icebox Cake

Prep Time: 15 minutes

Yield: 12 pieces of cake

Berry Oreo Icebox Cake

Layers of berry cheesecake and berry Oreos creates a fun no bake cake that is perfect for hot summer nights.

Ingredients

1 - 8 ounce package cream cheese, softened
1/4 cup powdered sugar
2 cups diced strawberries, divided
4 cups Cool Whip
32 Berry Oreos (1 package + 2 extra cookies)
1/4 cup milk

Instructions

  1. Beat the cream cheese and sugar until creamy. Take 1 cup diced strawberries and smash with the back of a fork. Add to the cream cheese mixture and beat again. Fold in 2 cups Cool Whip.
  2. Spoon 1/3 of the berry cheesecake in the bottom of an 8x8 pan. Dip the Oreos one at a time quickly in the milk and place in the bottom of the pan. Cover with 1/3 of the cheesecake. Repeat with the remaining Oreos. Cover with the last 1/3 of cheesecake.
  3. Cover the top of the cake with 2 cups Cool Whip. Refrigerate for a few hours to set up. Top with extra diced strawberries. Cut into 12 squares. Refrigerate remaining cake in a sealed container.
http://insidebrucrewlife.com/2014/06/berry-oreo-icebox-cake/

More fun Oreo recipes that taste amazing: 

Coconut Oreo Strawberry Shortcakes 6

Coconut Oreo Strawberry Shortcakes

Red Velvet Oreo Bars title 2
Red Velvet Oreo Fudge Bars

White Chocolate Oreo Brownie Parfaits title 2

White Chocolate Oreo Brownie Parfaits 

 

More Oreo treats from bloggers I love:

Mini Cookies & Cream Cheesecakes from Baked by Rachel
Salted Oreo Peanut Butter Cups from Chocolate & Carrots
Midnight Oreo Cake from Sweet Treats & More
Cookies & Cream Donuts from Shugary Sweets

Coconut Cream Fruit Dip

Looking for a sweet and tropical dip for all the fruit you will be eating this summer?  This Coconut Cream Fruit Dip is great for dipping or for stirring fruit into.  Bring it to any picnic or party and be prepared to hand out the recipe.  It’s that good.

Coconut Cream Fruit Dip - coconut cream and marshmallow cream make this dip irresistible to dip your fruit in

I am slowly converting my non coconut loving children into coconut lovers.

They used to resist anything and everything that had coconut in it.  But since I happen to puffy heart love the white stuff, I just keep adding it to my baking and treats.  And over time those picky coconut hating children of ours have started to “not mind” it.

Give me a few more months of adding coconut to everything, and I will be waiting for them to profess their love for all things coconut too.

Coconut Cream Fruit Dip - coconut cream and marshmallow cream make this dip irresistible to dip your fruit in

A few weeks ago we had a ladies meeting at our church.  Of course I had to bring some sort of dessert, right?  These Coconut Oreo Shortcakes were on my counter waiting to go over, but I wanted something else.  Some thing cool and creamy and delicious.

I opened the cupboards and stared into them.  I heard angels start singing as I pulled the can of Cream of Coconut out of the back.  This was it!  My tropical loving tastebuds wanted a creamy, coconut dip to put fruit into.  Or to eat by the spoonfuls.  Whatever floats your boat!

Coconut Cream

Let’s talk about the Cream of Coconut for a sec, ok?

Head right to the alcohol aisle in your grocery store.  This is NOT an alcoholic product, but they sell it in this aisle for drinks and such.  One big tip for using this product:  place the unopened can in a bowl of hot water to soften the cream.  It is much easier to use when it is soft.

Beat the cream cheese first.  Then slowly add the cream of coconut and marshmallow cream to the mixture.  If you add everything at once and try to beat it, you will have cream cheese chunks.  It won’t affect the taste, but it won’t look as pretty and creamy.  Trust  me on this one!  A little bit of rum extract adds that extra hit of tropical island wonder to this dip.  If you can’t find it or don’t like it, feel free to use vanilla.  But seriously, try the rum extract first because it truly is amazing!

Fold in some Cool Whip to give it that fluffy texture.  I like to use a flat rubber spatula to lift the mixture up and over.  You can refrigerate the dip to chill it or just grab some fruit (or a spoon) and go to town on it.

Coconut Cream Fruit Dip - coconut cream and marshmallow cream make this dip irresistible to dip your fruit in

The ladies in my church loved this dip and have been patiently waiting for me to post the recipes.  Can I just say how much I love the support and love I get for my crazy baking from everyone in my life?  I absolutely adore sharing these recipes with the friends in my life and my awesome readers here.  Without your support I wouldn’t be able to “work” the job of a life time.  Thank you from the bottom of my heart!!!

Now run (do not walk, do not pass go) to the nearest grocery store because this dip needs to happen in your life ASAP!!!

Coconut Cream Fruit Dip - coconut cream and marshmallow cream make this dip irresistible to dip your fruit in

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Coconut Cream Fruit Dip

Prep Time: 10 minutes

Yield: 4 cups dip

Coconut Cream Fruit Dip

Coconut cream and marshmallow cream create a delicious and creamy dip. Perfect for dunking any fruit into.

Ingredients

1 - 8 ounce package cream cheese, softened
1 can cream of coconut
1/2 cup marshmallow cream
1 teaspoon rum extract
2 cups Cool Whip

Instructions

  1. Beat the cream cheese until creamy. Place the can of cream of coconut in a bowl of hot water to soften. Open the can and spoon into the cream cheese. Beat again. Add the marshmallow cream and extract and beat again.
  2. Fold the Cool Whip into the creamed mixture gently. Refrigerate until chilled. Serve with fruit.

Notes

*The cream of coconut can be found in any grocery store in the alcohol aisle. Cream of Coconut is non alcoholic though!

http://insidebrucrewlife.com/2014/06/coconut-cream-fruit-dip/

 

 More delicious ways to enjoy coconut:

Coconut Fudge Pie

Coconut Fudge Pie

Oreo Coconut Cream Truffles

Oreo Coconut Cream Truffles

Coconut Cream Cake

Coconut Cream Cake

More coconut goodness from blog friends: 

Toasted Coconut Donuts from Lemons for Lulu
Coconut Key Lime Bread from Blahnik Baker
Chocolate Coconut Dessert from Roxana’s Home Baking
Coconut Pudding Cake from Shugary Sweets

Chocolate S’mores Pudding Cake

S’mores are one of the best desserts during the summer.  Try adding those flavors to this Chocolate S’mores Pudding Cake, and you have one dessert that will not last the day.

Chocolate S'mores Pudding Cake - chocolate pudding and a fluffy marshmallow topping turn this cake into a summer time delight

By now you know that I love s’mores, but I still do not love the sticky mess that comes from roasting marshmallows.

Even with older children comes the scariness of a pointy stick and fire.  It must be the mom in me that cringes when those two things get together.  The more I talk with friends I realize that I am not alone in this aversion to how s’mores are made.

Chocolate S'mores Pudding Cake - chocolate pudding and a fluffy marshmallow topping turn this cake into a summer time delight

But there is something about the summer and the need for all things s’mores.  Since I absolutely love the flavor combo of  s’mores, I have been having fun creating s’mores that do not need campfires to be enjoyed.

One of my favorite summer time desserts is the poke cake.  Poke cakes have been around for quite a long time, but every so often I have a comment asking what exactly is a poke cake.  A poke cake is exactly what it sounds like.  You bake a cake and then while it is warm, POKE it with a fork or a wooden spoon.  This creates holes or pockets for a filling to collect.  The three main fillings that you can use are sweetened condensed milk, Jell-O, or pudding.

S’mores are made up of graham crackers, chocolate, and marshmallows.  I made sure my cake had plenty of each ingredient for a complete s’mores taste.

This cake starts with a graham cracker crust that you bake the cake on top of.  I happen to like cake mixes, so that is all I ever use for these cakes.  If you want to make a homemade one, feel free too.

Let the cake cool about 10 minutes.  Then poke it with the end of a wooden spoon.  There is no right way to do this, but be a little more careful with this cake because of the crust.  Then whisk together the pudding mix and milk and pour it over the cake immediately.  Try to pour the pudding before it sets up.  Use the back of a spoon to gently smooth and press the pudding into the holes.  Let it cool for about 30 minutes on the counter, then place it in the refrigerator until chilled.

Now for the marshmallow topping.  You could top the cake with marshmallows and broil them for a minute to get the roasted marshmallow taste, but I wanted a smoother, creamier topping.  Stir together a jar of marshmallow cream and one container of Cool Whip.  Go ahead and taste a spoonful because I know you want to.  I did too!!!  Spread it on top and end with chopped up candy bars because more chocolate is always a good thing.

Summer s’mores with out the danger of getting your eye poked out or sitting on a sticky marshmallow-ed chair.  It’s a summer win!!!

Chocolate S'mores Pudding Cake - chocolate pudding and a fluffy marshmallow topping turn this cake into a summer time delight

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Chocolate S’mores Pudding Cake

Prep Time: 20 minutes

Cook Time: 28 minutes

Yield: 24 pieces of cake

Chocolate S’mores Pudding Cake

A graham cracker crust, chocolate pudding, and a marshmallow topping give this cake a complete S'mores taste. Perfect summer time dessert without a campfire mess.

Ingredients

2 cups graham cracker crumbs
8 Tablespoons butter, melted (1 stick)
1 box chocolate cake (15.25 oz.)
1 box instant chocolate pudding (3.9 oz.)
2 cups milk
1 container Cool Whip (8 oz.)
1 jar marshmallow cream (7 oz.)
3 full size Hershey chocolate bars, chopped

Instructions

  1. Combine the graham cracker crumbs and melted butter. Press into the bottom of a greased 9x13 pan.
  2. Prepare the cake mix according to the box directions. Spoon the batter on top of the prepared crust. Bake at 350 degrees for 28 minutes or until a toothpick comes out clean. Let cool 10 minutes. Use the handle of a wooden spoon to gently poke holes all over the top of the cake. Use a napkin to keep the spoon clean while you do this.
  3. Whisk together the pudding mix and milk. Pour over the top of the warm cake, trying to get the pudding in the holes. Use the back of a serving spoon to smooth and press the pudding into the holes more. Try to keep the pudding in the center of the cake instead of the sides. Cool for 30 minutes, then refrigerate until chilled all the way through.
  4. Stir together the Cool Whip and marshmallow cream. Spread over the cooled cake. Top with the chopped up candy bars. Cut into 24 pieces of cake. Store in a sealed container in the refrigerator.
http://insidebrucrewlife.com/2014/06/chocolate-smores-pudding-cake/

 

More fun S’mores treats without the campfire:

S'mores Cookie Cups 4

S’mores Cookie Cups

S'mores Popcorn title

S’mores Popcorn

Cheesecake S'mores Danish title

Cheesecake S’mores Danish

Cherry Dr. Pepper Jello Squares

Adding soda pop to Jello creates a fun twist to the classic cold dessert.  These Cherry Dr. Pepper Jello Squares go one step farther with a cute little cherry hat.  Perfect for surprising everyone with at those summer picnics and parties.

Cherry Dr. Pepper Jello Squares - cherry Jello & cherry Dr. Pepper make a fun summer treat
These Jello squares have been haunting me for 2 years.

Did you know you could substitute your favorite flavor of soda in place of water to make Jello?  Think of all the variations you can do with this info.

I actually made these Jello squares 2 years ago for a picnic.  I snapped a few pictures before we left thinking it would be fine.  Well, turns out that Jello is a little bit harder to photograph than other desserts.  It may be the cheapest dessert on the block, but it will give you a run for your money when you try to capture a good headshot.

Cherry Dr. Pepper Jello Squares - cherry Jello & cherry Dr. Pepper make a fun summer treat

The pictures I took in a hurry definitely were not usable.  Or I’m just extremely picky when it comes to sharing photos here.  Whatever the reason…I never posted the recipe and picture here.

A few weeks ago while we were driving home from Florida, I was writing up a list of “to do” recipes that I wanted to make this summer.  The infamous soda Jello finally made it back on the list.  We got home, finished the mountain of laundry, and did some grocery shopping.  A 2 liter of Dr. Pepper and 4 boxes of Jello were part of that grocery trip.   I was so excited for the Jello that I made it the very next day, and took pictures a day after that.

Cherry Dr. Pepper Jello Squares - cherry Jello & cherry Dr. Pepper make a fun summer treat

Fun fact about food blogging.  As soon as you make a recipe, you will see or find at least 10 others with the same idea.

My good friend Ashton posted her Cherry Coke Jello last week, while these Dr. Pepper Jello Squares were still in my refrigerator.  Summer time is definitely Jello time, so it was no surprise to me when I saw all the different versions of Jello popping up all over the place.

Cherry Dr. Pepper Jello Squares 4

These Jello squares are seriously so easy to do.  Spray a pan with some non stick spray and wipe out the excess with a napkin.  This will keep your Jello from sticking later.   A flat spatula also is helpful for removing the squares after they set up.

I heated the Dr. Pepper over medium to high heat until it came to a boil.  You need to watch it because it heats very quickly.  It will bubble the entire time it is heating up, but wait until you see the bigger bubbles to remove it from the heat.  Stir in all the packs of Jello and stir until it is completely dissolved.  Pour it into your prepared pan and refrigerate it for at least 4 hours.

Cut your Jello into squares using a hot knife.  Run the knife under hot water and dry it off.  This works for any dessert that you want to cut into a nice clean slice.

Swirl on a little bit of Cool Whip and a cherry with the stem.   These cute little squares are ready for a picnic now.  Or just for you to devour one at a time.

Cherry Dr. Pepper Jello Squares 6

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Cherry Dr. Pepper Jello Squares

Prep Time: 10 minutes

Yield: 36 Jello squares

Cherry Dr. Pepper Jello Squares

Cherry Jello and cherry Dr. Pepper topped with Cool Whip and a cherry make a fun summer treat to share at any picnic.

Ingredients

2 1/2 cups cherry Dr. Pepper
4 boxes (3 oz. each) cherry Jello
Cool Whip
maraschino cherries with stems

Instructions

  1. Place the Dr. Pepper in a large saucepan and heat over medium - high heat until it starts to boil. Remove from the heat and stir in all the Jello packets until completely dissolved.
  2. Spray an 8x8 pan with non stick spray and wipe out with a paper towel. Pour the hot Jello into the pan and refrigerate until completely set.
  3. Cut into 36 squares and remove with a spatula. Top with Cool Whip and a cherry. Keep refrigerated in a sealed container.

Notes

Slightly adapted from Kraft Jello Jigglers

http://insidebrucrewlife.com/2014/06/cherry-dr-pepper-jello-squares/

 More fun and delicious Jello recipes for those summer picnics:

Red Hot Jello Salad 1

Red Hot Jello Salad

Cherry Jello Salad title
Cherry Jello Salad

Strawberry Pie 2

Mini Strawberry Pies

 

More Jello recipes from blog friends:

Jello Cheesecake Trifle from Shugary Sweets
Pineapple Jell-O Salad from Confessions of a Cookbook Queen
Gatorade Jello Squares from Cookies and Cups

Coconut Oreo Strawberry Shortcakes

Strawberry shortcakes are one of the most loved desserts in summer.  Want to take that classic recipe to a new level?  Add coconut and Oreo cookies and watch everyone dig in.  These Coconut Oreo Strawberry Shortcakes will be the hit of any picnic.

Coconut Oreo Strawberry Shortcakes - coconut and Oreo cookies take the classic strawberry shortcake to a new level of awesome

 

Strawberry shortcake is one of those summer desserts that makes just about everyone smile.  Well, unless you are an alien or something.

Sweet biscuits topped with strawberries and Cool Whip…and milk.  Yes, I just said milk.  Now don’t get me wrong.  I’m not drowning my shortcakes in milk, just drizzling some over the top to soften them up a little.  Show me your hands if you like to add milk to the top of your shortcake stack.  Ok, wait I can’t see your hands…you will have to leave me a comment if you are a milk fan too!

Coconut Oreo Strawberry Shortcakes - coconut and Oreo cookies take the classic strawberry shortcake to a new level of awesome

Last week we had an end of the year soccer party for our youngest son.  They decided on a pool party and picnic with everyone pitching in with sides and desserts.  Since I know that National Strawberry Shortcake Day was coming up, (June 14th for anyone who cares) I had shortcake on my brain.  Not to mention that we had just bought quite a few boxes of strawberries during a great sale.  Veggie Salad and Strawberry Shortcakes it is!

Now since I have this crazy baking mind that always insists I change things up in recipes, you knew that regular shortcake wasn’t going to cut it, right?

Coconut Oreo Strawberry Shortcakes - coconut and Oreo cookies take the classic strawberry shortcake to a new level of awesome

You are going to use the shortcakes recipe from the back of the BisQuick box.  If you are feeling super ambitious, go ahead and make your own from scratch.  But I like to keep things simple around here, so I love using baking mixes.

To give these shortcakes a tropical twist, add coconut milk and shredded coconut.  Then for even more fun, add chopped up Oreo cookies.  Best. Idea. Ever!!!!  Cookies, strawberries, and coconut…I’m drooling just remembering how good these were.

Another great thing about these shortcakes is the coconut milk.  Anyone who has a milk or dairy allergy will be able to enjoy these delicious shortcakes with you.  If you are not a big coconut fan, you can leave out the shredded coconut, but go ahead and keep the coconut milk.  I promise you will not be able to taste it.

Make sure you add some BisQuick, coconut milk, and Oreos to your shopping list this week.  You will want to celebrate the strawberry holiday this coming weekend with these cookie shortcakes.

Coconut Oreo Strawberry Shortcakes - coconut and Oreo cookies take the classic strawberry shortcake to a new level of awesome

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Coconut Oreo Strawberry Shortcakes

Yield: 12 shortcakes

Coconut Oreo Strawberry Shortcakes

Coconut and Oreos give Strawberry Shortcakes a new and delicious twist. Drizzle it with chocolate syrup for more chocolate goodness.

Ingredients

4 cups sliced strawberries
1/4 cup sugar + 2 Tablespoons
2 1/3 cups original BisQuick baking mix
2/3 cup coconut milk (I use Silk)
3 Tablespoons melted butter
1/2 cup shredded coconut
8 Oreo cookies, coarsely chopped
Cool Whip

Instructions

  1. Combine the strawberries and 1/4 cup sugar. Set aside.
  2. Combine the BisQuick, coconut milk, 2 Tablespoons sugar, melted butter, and shredded coconut in a bowl. Stir with a fork until the mixture forms a soft dough. Add the cookie pieces and stir gently.
  3. Drop 12 spoonfuls onto a non greased baking sheet. Bake at 425 degrees for 9-10 minutes. Remove to a cooling rack to cool slightly.
  4. Slice the shortcakes in half. Serve with strawberries and Cool Whip. Makes 12 shortcakes.

Notes

Slightly adapted from BisQuick

http://insidebrucrewlife.com/2014/06/coconut-oreo-strawberry-shortcakes/

 

Strawberry Pretzel Pie 3

Strawberry Pretzel Pie

Strawberry Shortcake Eclair Cake 1

Strawberry Shortcake Eclair Cake

Strawberry Lemon Snack Cake 1

Strawberry Lemon Snack Cake

S’mores Cookie Cups

Do you like eating s’mores, but do not like the mess of a sticky campfire?  These S’mores Cookie Cups are the perfect solution.  Plus, this way you can enjoy them year round.

S'mores Cookie Cups - easy way to enjoy a s'mores without the mess of a campfire

I adore a delicious, sticky, roasted marshmallow pressed between chocolate bars and graham crackers.

But when my kids were younger I had a heart attack almost every time we did a campfire and made s’mores.  Little kids, long pointy sticks, and fire do not make a good mix.  Oh, and the sticky marshmallow guts that ended up just about every where.  Yeah…that was awesome too!

Now that my kids are older, it has gotten better.  Well, slightly.  They still wave the sticks around in faces and get too close to the fire.  I just don’t worry as much about it now.

S'mores Cookie Cups - easy way to enjoy a s'mores without the mess of a campfire
I still don’t like the sticky marshmallow that ends up everywhere, so I found a fun and cute way to enjoy s’mores.  There is no worry and only minimal mess with these cookies.

S'mores Cookie Cups ingredients

Roll sugar cookie dough in chocolate graham crackers and baked them in mini muffin tins.  After they cooled, you will fill them with some chocolate spread.  Try to resist licking the spoon while you do this!  Top with some mini marshmallow and place under the broiler for a few seconds.  Watch the marshmallows carefully here!  You do not want to burn your cookie cups.  Well, unless you were one of those kids that always caught their marshmallows on fire.  Then have at it…just be warned that your house will probably smell like that burnt sugar for hours.

Have you tried this Hershey’s Spread yet?  Oh, my word!  Seriously amazing stuff.  I may or may not have finished off the jar with a spoon.

S'mores Cookie Cups - easy way to enjoy a s'mores without the mess of a campfire

These little S’mores Cookie Cups are adorable and totally pop-able.  Good luck trying to resist popping like 5 in your mouth.

S'mores Cookie Cups - easy way to enjoy a s'mores without the mess of a campfire

Now that we can have cute s’mores all year long in a cookie cup, I may give up campfires completely.

Naaaahhh!  That’s just silly talk.  There is something so relaxing about sitting around a fire late at night.  Of course, in order for it to be relaxing, I suggest putting the kids to bed first.  Then enjoy your s’mores without pointy sticks being poked in your face and sticky guts wiped on your chair.

Or just make these S’mores Cookie Cups and hide them in a container on the counter.  No one has to know they are there, right?

S'mores Cookie Cups - easy way to enjoy a s'mores without the mess of a campfire

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S’mores Cookie Cups

Prep Time: 20 minutes

Yield: 24 cookies

S’mores Cookie Cups

Sugar cookie cups rolled in graham crackers and filled with chocolate and toasted marshmallows are an easy way to enjoy a delicious campfire treat without all the mess.

Ingredients

1 package Pillsbury sugar cookies (24 cookies)
1/4 chocolate graham cracker crumbs
1/2 cup Hershey's chocolate spread
1 cup mini marshmallows
Hershey's chocolate bars

Instructions

  1. Roll each cookie dough square into a ball. Roll each one into the graham cracker crumbs. Place in a greased mini muffin tin. Bake at 350 degrees for 14-16 minutes.
  2. As soon as the cookies come out of the oven, press in the centers gently. Let the cookies cool in the pan for 3-4 minutes. Use a knife to gently lift them out of the tin. Cool completely on a wire rack.
  3. Fill the centers with the chocolate spread. Top each cookie cup with marshmallows. Broil on High for 30-45 seconds. Be careful they do not burn. Remove from the oven and top with a chocolate square. Makes 24 cookie cups. Store in a sealed container on the counter.
http://insidebrucrewlife.com/2014/06/smores-cookie-cups/

More ways to enjoy S’mores without the campfire mess:

S'mores Popcorn 5

S’mores Popcorn

Cookie Dough S'mores 6

Cookie Dough S’mores

Oatmeal S'mores Bars 2-1

Oatmeal S’mores Bars

 

Lemon Cream Berry Pie

This easy Lemon Cream Berry Pie has a layer of no bake cheesecake, lemon pudding, and Cool Whip.  Almost entirely no bake, this pie is so easy to make and have on hand for dessert.

Lemon Cream Berry Pie - layers of no bake cheesecake, lemon pudding, and berries makes this a delicious and pretty summer pie

So this week I decided I wanted pie.

Oh, I didn’t really need this said pie, I just had a craving for it.  What is with pie all of a sudden?  I never used to make it, and now pie cravings have become a real thing.  No wonder I have to work out…my eating doesn’t stay clean for very long at all.  #foodbloggerproblems


Lemon Cream Berry Pie - layers of no bake cheesecake, lemon pudding, and berries makes this a delicious and pretty summer pie

My husband just laughs and laughs at me when I mention that I am giving up sugar.  He knows that resolve is only going to last a day or two.  If that :-)

In fact, I think I may have just said that again yesterday.  Since it is still bright and early in the day as I write this, I am doing good.  As long as I stay out of the kitchen I might make it.

Of course we have a picnic to attend tonight…and I know there will be goodies.  Darn you baking craze…I made a new version of peanut butter bars to share with everyone.  Haha!  Now you probably want PB bars!  If you were here, I would most definitely force a few upon you.

Lemon Cream Berry Pie - layers of no bake cheesecake, lemon pudding, and berries makes this a delicious and pretty summer pie
Well, there I go again getting distracted.  You are here for pie, and all I’m doing is going on and on about peanut butter bars.  Sorry!  (come back later next month for the bar recipe)

You know the Disney movie UP?  Yeah, my brain is a lot like Doug’s.  Squirrel! (totally said with wide eyes while looking around)

So, pie.  I kept thinking about this Coconut Fudge Pie from a few months ago, and finally decided to recreate it with a summery twist.  Lemon, berries, and almost no bake.  It’s most definitely a sumer pie you are going to love.

Lemon Cream Berry Pie - layers of no bake cheesecake, lemon pudding, and berries makes this a delicious and pretty summer pie
I realize that there are more pictures in this post than normal.   This pie was just so photogenic that I ended up with quite a few I loved.  Ok, that made me LOL for real.  I take way too many pictures of all the food I make…I’m just usually better at narrowing them down.  Today you get the bonus few pictures because I was loving how pretty this pie ended up.

Let’s start with the pie crust.  Did you notice that I said this pie was almost no bake?  I did bake a pie crust for it.  If you wanted to go with a graham cracker crust or even a cookie crust, that would make it all the way no bake.  Actually brain fart…this pie made with the Lemon Oreo cookies would be the bomb.com…where was that idea earlier?  But if you like pie crust like me, bake that.  It still tastes crazy good.

Lemon Cream Berry Pie - layers of no bake cheesecake, lemon pudding, and berries makes this a delicious and pretty summer pie

Now for the fun and beautiful layers.  I am such a sucker for layered desserts.  Have you noticed that too?   :-)

The bottom layer is a no bake cheesecake mousse.  Softened cream cheese gets blended with powdered sugar, then Cool Whip is stirred in.  Yes, I use Cool Whip!  In fact, I eat it by the spoonfuls.  I know there are people who have issues with using it…I’m not one of them.  If you are reading this and having a time getting past that ingredient, you could use whipped cream.  But realize that it will affect the texture of the pie.  And I don’t know how long it will hold up in your refrigerator.

I used an instant lemon pudding mix for the middle layer.  Lemon pudding is the sweet and light way to go.  It’s also what I had in my cupboard.  Lemon curd would be awesome for this layer too.  My cupboards really need a detox, so I am trying to use up what I have.  I won’t tell you that I went to the store for the pie crust, Cool Whip, and berries.  This pie is about using up ingredients, and that’s the story I am sticking too.

More Cool Whip covers the entire pie.  Like I said…I’m good with the stuff.  Rows of raspberries and blueberries  around the outside edge give this pie a fun red, white, and blue look.  Ultimately this was the reason for the pie.  I wanted something patriotic for future picnics.  Not tonight’s picnic thought…they get the peanut butter bars I was babbling about earlier because this pie didn’t last too long.  No, I didn’t eat it all :-)  I sent it over with my husband to a church meeting, then afterwards we inhaled the leftovers.

So recap of the pie…
1.  It’s almost no bake making it perfect for the hot summer months.  See my note above about making it totally no bake.
2.  It’s full of Cool Whip…and I love the stuff.
3.  Lemon pudding or lemon curd…either works.
4.  Rows of red and blue berries contrast with the Cool Whip for a fun patriotic dessert.
5.  This pie doesn’t last long.  You might want to make two.

Lemon Cream Berry Pie - layers of no bake cheesecake, lemon pudding, and berries makes this a delicious and pretty summer pie

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Lemon Cream Berry Pie

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 10 slices of pie

Lemon Cream Berry Pie

A no bake cheesecake layer with lemon pudding and Cool Whip makes an easy yet impressive dessert to serve at picnics and parties.

Ingredients

1 refrigerated pie crust
1 - 8 ounce package cream cheese, softened
2/3 cup powdered sugar
3 cups Cool Whip, divided
1 -3.4 ounce instant lemon pudding mix
1 1/4 cups milk (I used low fat)
fresh raspberries and blueberries

Instructions

  1. Bake the pie crust according to the package directions for an unfilled pie. Let cool completely.
  2. Beat the cream cheese and powdered sugar until creamy. Fold in 1 cup Cool Whip. Spoon into the cooled pie crust and smooth out.
  3. Whisk together the pudding mix and milk. Place in the refrigerator for 5 minutes. Spread gently over the cheesecake layer.
  4. Spoon the remaining Cool Whip over the top of the pie. Decorate the top with the fruit. Keep refrigerated. Cut into 10 slices.

Notes

*If you want a stronger lemon flavor that is tart, use lemon curd in place of the pudding in the pie.

http://insidebrucrewlife.com/2014/05/lemon-cream-berry-pie/

 More delicious lemon treats to satisfy that sweet tooth:  

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Chocolate Peppermint Cupcakes

These Chocolate Peppermint Cupcakes show off an easy homemade chocolate cupcake topped with peppermint frosting and cute little mini York Peppermint Patties.  Cupcakes this good are perfect for any party or picnic at any time of year.

Chocolate Peppermint Cupcakes - homemade dark chocolate cupcakes with a peppermint frosting and candy

I realize that you must think I am bonkers for posting a peppermint recipe as we head into the summer season.

Let me plead my case before you pass dessert judgment upon me!  You see, to me Peppermint Patties get a bad rep of being a winter treat.  Peppermint = a holiday flavor in everyone’s eyes.

I happen to absolutely love eating Peppermint Patties any time of year.  They have that chilly refreshing taste that almost cools you off as you are eating them.  Try freezing the peppermint patties and biting into one on a hot summer day.  Instant chill factor for sure!

Chocolate Peppermint Cupcakes - homemade dark chocolate cupcakes with a peppermint frosting and candy

My second reason for making these cupcakes were these itty bitty Peppermint Patties I found.

A few weeks ago I was at Meijer grabbing a few items…ok, fine a cartload of baking stuff…when I saw this bag of unwrapped mini Peppermint Patties staring at me.  Before I could even blink, two bags of candy jumped right into my cart.  For realsies!  I seriously don’t even remember reaching out and grabbing them.

Mini York Peppermint Patties

After a minute of just staring at these cute candies, I realized that I didn’t need 2 bags.  I know just how long they would last in my possession.

The smart thing to do was put one bag back on the shelf and buy one bag to bake something fun with, but for some reason my hands were frozen to the front of the cart.  Finally after that inner dialogue between the good dessert angel and the bad dessert devil, I slowly removed one bag from the cart.  I’m pretty sure I heard the candy pleading with me to buy it as I walked away.

What?  You don’t hear candy talking to you?  Hhhhmmm…maybe that was just that inner dessert devil talking again.  What??  You don’t hear one of those either???  Ok, maybe I should keep these things to myself more often.  You all are going to start thinking I’m a crazy lady.  What’s that?  You already do???  It’s ok, I can live with that ;-)

Chocolate Peppermint Cupcakes - homemade dark chocolate cupcakes with a peppermint frosting and candy

Now for the fun stuff.  I came home with that bag of candy anxious to start baking.  The first thing that came to mind was this chocolate cupcake.  But then all night long I kept debating whether that seemed too holiday-ish!   Finally I just gave up debating the issue and made cupcakes.

Now if you want to simplify things a little bit, you can use a chocolate box mix.  I usually do too!  BUT…I do have a fantastic homemade chocolate cupcake recipe that I like to break out every once in a while.   You can mix the batter up in almost the same amount of time as a box.  Promise me you will give it a try some time.

Start by sifting all the dry ingredients into one bowl.  I like to use the Hershey’s dark cocoa powder for that rich, deep chocolate taste and look.  You can use regular cocoa if that’s all you have in your cupboard.

Then whisk the oil, eggs, and extract in another bowl.  Alternately add the dry ingredients and the buttermilk and hot water into the egg mixture.  Beat for another minute and you are done.  See how easy that is?  Divide the batter into 24 cupcake liners and bake.

Beat together all the frosting ingredients while the cupcakes are baking.  For this frosting, I used a little bit of peppermint extract.  If you like a much stronger peppermint taste, go ahead and add more.  Just be very careful to not add too much.  Peppermint extract is very strong, and you can over do it quickly if you are not careful.

Then sit down and relax a bit while you wait for them to cool completely.   Or go for a run or better yet, do some house work.  It’s totally up to you how you wait. Just don’t let the mini Peppermint Patties talk you into opening the bag early.  You will wish you had bought two bags!  At least that’s what I hear…

Are you convinced yet that dark chocolate cupcakes with peppermint frosting is totally an all year treat?

Chocolate Peppermint Cupcakes - homemade dark chocolate cupcakes with a peppermint frosting and candy

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Chocolate Peppermint Cupcakes

Prep Time: 20 minutes

Cook Time: 16 minutes

Yield: 24 cupcakes

Chocolate Peppermint Cupcakes

Chocolate cupcakes topped with a peppermint frosting is a delicious way to have dessert.

Ingredients

For the Chocolate Cupcakes
2 1/4 cups flour
1 1/4 cups sugar
1/2 cup dark cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3 eggs
2 teaspoons vanilla
3/4 cup buttermilk
3/4 cup hot water
For the Peppermint Butter Cream
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract*
4 cups powdered sugar
2 Tablespoons whipping cream
1/4 cup dark chocolate chips
1/2 teaspoon shortening
24 mini York Peppermint Patties

Instructions

  1. Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  2. Beat the oil, eggs, and vanilla until light and foamy. Add the dry ingredients alternately with the buttermilk and hot water. Beat until everything is incorporated. Spoon the batter into 24 cupcake liners. Bake at 350 degrees for 16-18 minutes, or until a tester comes out somewhat clean. Let cool completely.
  3. Beat the shortening, butter, and extracts until creamy. Slowly beat in the powdered sugar and whipping cream. Beat another minute until creamy. Use a piping bag and tip to swirl on top of the cupcakes.
  4. Place the chocolate chips and shortening in a microwave safe bowl. Heat for 1 minute. Stir until creamy. Spoon into a ziplock baggie and cut one tip off. Drizzle quickly over the top of the frosting. Top with a mini Peppermint Pattie. Makes 24 cupcakes. Store in a sealed container.

Notes

*If you want a stronger peppermint taste, increase the peppermint extract to 1 teaspoon.

http://insidebrucrewlife.com/2014/05/chocolate-peppermint-cupcakes/

 More Peppermint Pattie treats to chill your sweet tooth with:

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Nutella Cream Eggs

Looking for another fun treat to fill the Easter baskets with this year?  These Nutella Cream Eggs are easy to make and taste out of this world.

Nutella Cream Eggs - Nutella, white chocolate, and sprinkles make these a fun Easter egg to make and eat

Do you have one thing that you remember getting in your Easter basket every year?  Every year my grandparents would get us these big peanut butter Easter eggs with our names on them.  I looked forward to those eggs! They were amazing!

The other thing I remember is the 2 foot solid chocolate Easter bunny that we would get.  If you are laughing because there is no such thing, go right ahead.  My husband chuckles every time I talk about it.  He says my bunny gets bigger every time I tell it.  But seriously, the thing was huge…at least 2 foot tall!  I swear we were still gnawing on it in July :-)

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Chocolate Covered Marshmallow Bunnies

These Chocolate Covered Marshmallow Bunnies will disappear in a hurry when  you make them.  Kids of all ages can’t resist a fun holiday treat on a colored stick.

Chocolate Covered Marshmallow Bunnies - these fun chocolate covered bunnies are a fun Easter treat for kids to help make

 I am seriously addicted to my jar of candy googly eyes.

I know!  It’s the oddest thing to be in love with.  But those eyes just crack me up!!!  I can’t stop thinking of cute ways to use them for each holiday.  That $5 jar of candy eyes was the best purchase I have ever made.   [Read more...]

Coconut Cream Bundt Cake

This Coconut Cream Bundt Cake is easy to make and enjoy.  Three times the coconut in it makes the flavor shine through.

Coconut Cream Bundt Cake - the coconut flavor in this delicious cake shines through.  The extra topping makes it so pretty!

 There are days I stare into my closet and dresser drawers and think that I have absolutely nothing to wear.  Never mind the fact that the closet is exploding with clothes and the drawers are stuffed to the max.  I still have “nothing” to wear.

After a long time of fussing and fuming at the clothes,  I can usually put together an outfit that is “new” and totally different.  So much for having nothing to wear.  It is all about perspective and seeing something that is right in front of you.    Sometimes my baking is like this.   [Read more...]

Oreo Coconut Cream Truffles

These little Oreo Coconut Cream Truffles start with a mini Oreo cookie that has been filled with a homemade coconut cream filling.  A quick dip in chocolate seals all the goodness inside an easy to eat truffle.  They are the perfect little Easter treat.

Oreo Coconut Cream Truffles - these homemade coconut cream truffles are seriously amazing!!

Right now I cannot get enough coconut.   I am normally obsessed with coconut any time of year, but the past few weeks I have gone completely bonkers for the stuff.

Good for me…not so good for my family.  You see, I am really the only one that loves the white stuff.  My hubby likes it too, but he likes the fresh stuff from the actual coconut.  I go for the already shredded stuff in a bag from the store.  Yes, I’m the lazy one in the family.  Or the smartest…because I get to eat coconut faster than he does.  I can be munching on the sweet stuff, and he is still outside with a hammer trying to get through the shell.    [Read more...]