Monday, July 11, 2011

While reading my daily blogs (Oh the shame!), I stumbled across this link while reading No Big Dill (see Katie's tutorial on page 26). This online magazine has good recipes, cute decorating ideas and a whole page on homemade Popsicles.
Yes, a whole page! Yum!

Saturday, July 2, 2011

Reese Cup Brownie Bites

Reese Cup Brownie Bites


1 box of Dark Chocolate Fudge Brownie Mix (plus ingredients as the box indicates)
36 Mini Reese Cups
Mini muffin tin liners

Mix the brownie mix as instructed on the box. I prefer to only use one egg for a fudgier brownie. Place liners into cupcake pan. Place approximately 1/2 tsp onto the bottom of each liner. This will prevent the Reese cup from getting hard on the bottom. Center Reese cups into the liners on top of the brownie mix.
Cover the Reese cup with approximately 1 tbsp of brownie batter. I use the small scoop from Pampered Chef for easy measuring. Make sure all sides of the Reese cup are covered with brownie batter to prevent the Reese cup from burning.

 Bake at 350 for 11-13 minutes. Let cool for 10 minutes
before removing from cupcake pan.

 I chose to give mine a little flare and frost with Peanut Butter Fluff. I used the Pampered Chef Easy Decorator to make little puffs on top.

Enjoy! Happy 4th of July!

Friday, July 1, 2011

Fruit Pizza

Fruit Pizza

My friend Jessica made this today. It's beautiful!
She was kind enough to share the recipe! Thanks, Jessica!
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed (Jessica substituted Marshmallow Fluff)
2 cups sliced fresh strawberries
1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon orange zest

  1. Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
  2. In a large bowl, soften cream cheese, then fold in the marshmallow fluff. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
  3. Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.
  4. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.               
I cannot wait to make this! Maybe I will go blueberry/strawberry picking this weekend! Thanks for sharing, Jessica!