Tag: Easy Dessert Recipes

Sweet Treat: Strawberry PoundCake Cups

Strawberry Pound Cake Cups


For my daughter’s birthday breakfast, I made her cake batter pancakes. So when I was trying to figure out what to bring up to her class to share with her friends, I knew I didn’t really want to do cupcakes.

Especially since I knew we’d be eating cake yet again later in the evening!

This past weekend, we took a trip to our favorite produce market and we were lucky enough to score some early homegrown fresh strawberries. I was surprised and a bit skeptical since we usually go early in the spring to go pick our own, but these were just as good!

Public Service Announcement: if you’ve never had fresh picked strawberries, you are missing out! You will never enjoy a grocery store strawberry in the same way again. This spring, find a pick your own field and pick a few buckets as a family. You can thank me later!

My daughter is a strawberry monster, so I knew anything that involved strawberries would be a total hit.

She also was turning 3 and in a class filled with 2 & 3 year olds, so I knew I wanted something that wouldn’t be too super messy.

One of Lizzie’s favorite desserts was this strawberry and chocolate trifle I made a few months back. It was super messy, but she just LOVED it!

I decided to recreate a neater, healthier version for her and her classmates and it was actually a really big hit!

A great alternative to cupcakes, and perfect for a light treat. Don’t limit yourself, use a variety of berries if you like. Add chocolate. Add strawberry glaze. Add sprinkles! Use chocolate cake. This is a very versatile treat.

Strawberry PoundCake Cups

Quantities provided make around 14 small clear cups 


Ingredients :

  • 2 pints strawberries (washed and sliced…you can just cut them in half, but for little ones I recommend slicing)
  • whipped cream (make your own if you like. Just whip some heavy cream with some sugar and a dash of vanilla)
  • 1 pound cake (I bought store bought, but you can totally make your own as well. Just be sure to do it in advance so it has a chance to cool)
  • clear plastic cups (if you are serving adults you might use some of these small reusable mason jars. Obviously that wasn’t practical for a class of 2 year olds though)

Directions:

1. Start off with a layer of strawberries on the bottom of the cup

2. Add some cut up pound cake

3. Throw a few more strawberries on top of the pound cake

4. Top with whipped cream!

I topped each of mine with a cut strawberry, but you can get more adventurous by drizzling chocolate sauce or a strawberry glaze. I was trying to keep things fairly neat though!

They fit pretty easily into one of those disposable turkey roasting pans with a lid, and I was able to re use the pan later that night to transport her birthday cake in. I chilled these for about 2 hours before we brought them up to her school.

These were so fun and my daughter just loved them! Her classmates enjoyed them as well and it honestly was easier than making/frosting a dozen cupcakes. Total winner in my book!

Check out all the frugal recipes on Family Friendly Frugality.

 

Cinnamon Sugar Pull Apart Bread-Ooey Gooey Cinnamon Sugary Wonderfulness

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I first saw this recipe on Pinterest.

I loved the idea of it because even though I love cinnamon rolls, I kind of hate the outside edges.

They are typically really tough and more bready than cinnamon sugary.

I have to say, it’s a *bit* more work than I expected, but the results were definitely worthwhile.

The picture doesn’t do it justice though. I was in a hurry and it was pouring outside so I couldn’t get the right lighting or focus going.

You’ll just have to take my word for it that what lies in between those layers is ooey gooey cinnamon sugary wonderfulness.

Cinnamon Sugar Pull Apart Bread

adapted from Joy the Baker 

Dough Ingredients:

  • 2 3/4 cups plus 2 tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons (1 envelope) active dry yeast
  • 1/2 teaspoon salt
  • 2 ounces unsalted butter
  • 1/3 cup whole milk
  • 1/4 cup water
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

For the Filling:

  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 2 ounces unsalted butter, melted until browned

Directions:

  1. First you are going to want to combine your dry ingredients (2 cups flour, sugar, yeast & salt) in a large bowl
  2. Now whisk up your eggs and set them aside.
  3. Heat your butter & milk in the microwave until butter is melted and add your vanilla after you take it out
  4. Add your butter/milk/vanilla mixture to the dry ingredient mixture and mix with a spatula
  5. Add eggs & stir, the mixture will be kind of soupy
  6. Add the remaining 3/4 cup of flour and stir with a spatula for a bit. I ended up pulling mine out to knead it for a bit. About 5-10 minutes should do the trick. Knead into a ball.
  7. Let the dough rise in a well oiled bowl covered with plastic wrap. Put it in a warm, draft free location.
  8. Give it about an hour to double in size.
  9. Punch the dough down and knead in the additional 2 tablespoons of flour. Let it rest for about 5 minutes.
  10. Roll the dough out until it is about 12 inches tall and 20 inches wide (my dough did not want to do that…that’s why my bread isn’t all nice and uniform looking. Do the best you can).
  11. Mix your filling (sugar, cinnamon & nutmeg) together in a small bowl.
  12. Spread your melted butter all over the dough, then sprinkle the filling all over
  13. Slice the dough vertically in 6 rows and stack the dough strips on top of each other
  14. Cut the stacked dough into 6 equal parts.
  15. Grease a 9x5x3-inch (22x12x8) loaf pan.
  16. Place the dough squares in the loaf pan like a “flip-book”
  17. Throw a towel over the top and allow to rest for 30-45 minutes
  18. Place in a pre-heated 350 degree oven for about 30 minutes or until golden brown
  19. Allow to cool before pulling apart and serving!

Yum! It tastes best the day you make it, but you can heat the leftovers in the microwave for a few seconds and it tastes freshly baked even days later!

Be sure to check out all the frugal recipes here on Family Friendly Frugality!

Chocolate Chocolate (Oh Strawberries & Cream, too) Trifle

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You are cordially invited to Juice in the City’s Virtual Holiday Meal on Tuesday, November 15th from 6pm PST/9pm EST to 7pm PST/10pm EST.

Come join in the fun as we serve a virtual meal and create very interesting discussions around the upcoming holidays. Awesome prizes will be up for grabs and we will kick-off our Home for the Holidays deals.

Several of our Juice Mom Crew members will be joining in and helping us serve the virtual holiday meal.

Heather Shaw (Family Friendly Frugality)
Amber Bustanoby (Coupon Connections)
Julia Wessels (The Frugal Find)
Lea Ann Stundins (Mommys Wish List)
Emily Vanek (Colorado Moms)

Let the holiday fun begin!

As you might, or might not know (but now you do!), I am part of the Juice Mom Crew! I’ve been working with Juice In the City (an AWESOME daily deal site that offers great work at home opportunities for moms!) for a long time now and I just love their mission and their message.

When I was asked to be a part of Juice in the City’s Virtual Holiday Meal…I jumped all over it!

I decided to choose dessert, since I am a BIG dessert fan and I just knew I could come up with something fun and frugal for your Holiday feast!

I took to my Facebook (personal) page and asked my friends what they thought was the perfect holiday dessert. More than once, “trifle!” came up.

Now, first I want to say that I’ve never had a trifle.

The only thing I really knew about a trifle was that it should NOT include beef or peas or carrots AND whipped cream at the same time. (I have mostly been educated via Friends re-runs).

I took to Pinterest to learn more and was greeted by the prettiest dessert I’ve ever seen! Layers upon layers of fruits and cakes and whipped topping, oh my goodness I was in heaven!

Most of the trifles I looked at were very spring themed though. Lots of berries and seasonal fruits (that season being spring, not fall) and light spongy cakes, so I wasn’t really sure a trifle would work for this task.

Until I saw this gorgeous baby from Taste of Home!

An alternative to the traditional spring berry version(but still WITH berries, which I think is important!) and with an essential ingredient present in MOST (if not all) my favorite desserts.

Chocolate.

Chocolate cake to be precise.

Which kind of bummed me out.

‘Cause I’m not a big cake fan (I know…weird!).

No problem, I’d just sub in my trusty brownie recipe and away we go!

Chocolate Chocolate (Oh Strawberries & Cream, too) Trifle

adapted from Taste of Home


Ingredients:

  • 1 brownie recipe (found here  or go ahead and use store bought. I won’t tell…many people. 😉 )
  • 1 quart fresh whole strawberries
  • 1 carton (15 oz) strawberry glaze
  • 2 cartons (12 ounces each) frozen whipped topping, thawed & divided
  • 1 cup chocolate frosting
  • Shaved chocolate OR chocolate chips
  • Your kids (this is an easy recipe for them to help with!)

Directions:

  1. Prepare, bake and cool your brownies (or take them out of the bag you brought them home from the store in)
  2. Set aside 5 of your strawberries for garnish and slice the remaining strawberries. Cut the brownies into 1 inch cubes.
  3. Place half of the brownie cubes into your trifle/punch bowl
  4. Top w/ half of your sliced strawberries and drizzle half of the strawberry glaze
  5. Spread 3 1/2 cups of the whipped topping
  6. In a microwave safe bowl, melt the frosting until it’s “pourable”. Stir it often and then let it cool slightly so it still pours easily but isn’t too hot.
  7. Pour half of the icing over the whipped cream
  8. Repeat the layers once again.
  9. Top with the remaining whipped topping and refrigerate until serving
  10. Just before you serve, garnish with shaved chocolate or chocolate chips.

Serves 24-28 people! That, my friends, is what makes this such a GREAT dessert to feed a crowd on a budget!


Clearly, it’s a hit 😉

Be sure to join us for our Juice in the City’s Virtual Holiday Meal on Tuesday, November 15th from 6pm PST/9pm EST to 7pm PST/10pm EST. The party will be on Twitter using the hashtag #Juice4Holiday. Here are the prizes you could win!

Prize: Personalized Snowflake Platter $24.99 (Winner to provide name after party – only takes 2 days to personalize)

Prize: Barefoot Contessa Family Style Cookbook $18.88

Prize: West Elm Holiday Sentiment Dessert Plates $40

Prize: Personalized Gingerbread House $49.95

Prize: $25 Gift Certificate to Sports Authority (good online or retail) $25

Prize: $25 Gift Card to JoAnn Fabric & Craft (available online or retail) $25

Prize: Cooking Light Ultimate Kid-Approved Cookbook $13.57

Prize: $25 Amazon Gift Card $25

So PLEASE be sure to join us on November 15th between 9-10 pm EST!

Here’s the hashtag for you to follow: #JUICE4HOLIDAY.

Be sure to check out all the great frugal recipes here on Family Friendly Frugality!

 

 

Easy Oatmeal Cookies

Cookies and Milk: My day is complete!

This is a guest post by Cheryl Siens

Don’t these look just amazing? Enjoy!

Ingredients:  

  • 1 cup butter
  • ¾ cup sugar
  •  1 tsp baking soda
  • 1 cup flour (no need to sift)
  • 2 cups oatmeal (I used Quaker Oats – Quick)
  • 1 egg yolk

Directions: 

  1. Melt butter in microwave safe bowl on HIGH for approximately 1 ½ minutes, then let it cool to room temperature.  Mix in sugar.
  2. Add baking soda, flour, and oatmeal.  Stir thoroughly.
  3. Beat the egg yolk with a fork until it’s thoroughly mixed.  Add it to the bowl and stir until it’s incorporated.
  4. Grease (or spray with Pam) a standard-sized cookie sheet.  Make small balls of dough and place them on the cookie sheet.  Press down with fork in a criss-cross pattern the way you’d do for peanut butter cookies (the pattern won’t stay, but this flattens them)
  5. Bake at 350˚ for 10 to 12 minutes, or until they just start to brown around the edges.  Let the cookies cool for a minute or two on the sheets and then transfer them to a wire rack to finish cooling.
Yield: approximately 5 dozen, depending on cookie size.

Are you interested in guest posting on Family Friendly Frugality? Please email me heather @ familyfriendlyfrugality.com. I’m looking for anything in the family friendly/frugal niche, but specifically how-to’s, DIY posts and RECIPES! Must be original content not posted elsewhere.

Chocolate & Nut Pie

Derby Pie

Do you enjoy baking, but find yourself pressed for time and lacking the energy to spend hours in the kitchen? If so, this recipe is for you! It has been a favorite of mine for years and it so quick and easy, calls for just a few ingredients, and most importantly it’s delicious!

I always make sure to keep the ingredients on hand because it is a great dessert to whip up for family gatherings, church meals, and pot lucks. I may have even won my husband over with this pie when we were teenagers!

 

Ingredients

Derby Pie:

Ingredients:

  • 1 stick margarine
  • 1/2 cup plain flour
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • 1/2 cup chocolate chips
  • 1 unbaked pie shell

Directions:

Pre-heat oven to 325 degrees. Melt margarine and add flour and sugar. Stir well. Add eggs & vanilla. Stir. Finally add chocolate chips and pecans. Pour into unbaked pie shell and bake at 325 degrees for 40-45 minutes. Allow to cool a bit before slicing (if you can wait!).

*I didn’t chop the pecans for the pie pictured above because I had a sleeping baby in the house. It still tasted great,but I do prefer the pecans chopped a bit.

I hope you enjoy it as much as I do!


Easy Chocolate Chip Cookie Pie

Easy Chocolate Chip Cookie Pie

This super simple and easy Chocolate Chip Cookie Pie comes together in minutes and the end result is warm, chocolate-y, gooey chocolate chip cookie pie! You can’t beat that for an easy and fun dessert that even the kids will love!

 

I am not a pie person. I actually kind of detest pie crust. However, I guess you can say that while I’m not a pie crust fan, I can be convinced (you know by twisting my arm or setting a plate in front of me) to eat pie filling.

My mama taught me to clean my plate, a habit that unfortunately has not died, despite the reassurance from my ever-growing hips that I totally would be just fine if I left some (if not most) food on my plate.

This is the main reason why I don’t really bake pies. As a member of the Clean Your Plate club, I take offense to any recipe that I know I’ll only partially enjoy.

Mainly it’s a time thing. If I have to spend the time to make the pie crust, roll it out, prepare the filling, crimp the edges etc…I definitely would rather spend that time on something “lick the crumbs” worthy.

However…chocolate chip cookies are probably my single biggest weakness (well…good ones are). I’ll eat a chocolate chip cookie in just about any form:

  1. Dough
  2. Chocolate Chip Cookie Dough Ice Cream
  3. Chocolate Chip Cookies
  4. Chocolate Chip Cookie Ice Cream Sandwiches
  5. Chocolate Chip Cookie Cake
  6. Chocolate Chip Caramel Cookie Bars
  7. You get the picture

So it stands to reason that when I saw this Chocolate Chip Cookie Pie recipe from Bakerella, my dislike of pie crust was NOT going to be holding me back from at least attempting it. I mean who knows? Chocolate Chip Cookies really do make everything better! Could they even make pie crust worth the effort?

Luckily, this chocolate chip cookie pie recipe calls for pre-made refrigerated pie dough…so other than slapping the pie crust in the pie plate, it actually required very little effort.

You like how fancy I make my pie crust? It’s a talent, I think I have a real knack for it!

(Yes MIL, that is your pie plate. I will give it back to you…soon? BTW, thanks for letting me “borrow” it! 😉 )

The cookie dough filling was even easier than making actual cookies and required even less ingredients.

Mmmm, it’s a wonder I didn’t eat all that batter!

The entire pie was in the oven in less than 10 minutes. At this point I’m thinking, wow…even if it is absolutely disgusting, that was super easy!

Let’s Dig in!

55-60 minutes in a 325 degree oven and you are presented with this:

We let it sit for a bit, and then we dug in.

The verdict?

Well, I still don’t like pie crust. I don’t necessarily mind the bottom of the pie-pie crust, but the actual edges? Yuck, not my cup of tea (my hips say THANK YOU!). However, this pie was so super easy to whip up and dirtied very few dishes…so I’m calling this one a winner.

It’s also really quite economical as far as pies go. AND it’s even better the second day (in my opinion…husband likes it fresh from the oven!).

We have had the pie with homemade vanilla ice cream and that is To.Die.For!

Definitely try this pie, you won’t regret it!

Recipe:

Chocolate Chip Cookie Pie

from Bakerella

Ingredients:

  • 1 unbaked 9 inch pie shell (make it yourself or buy it. I say just buy it)
  • 2 large eggs
  • 1/2 cup all purpose flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3/4 cup butter
  • 1 cup chocolate chips
  • nuts optional

Directions:

  1. Preheat  your oven to 325
  2. Whip your eggs until they are light and fluffy (I used my Kitchen Aid).
  3. Add flour, both sugars and butter and beat until thoroughly mixed
  4. Add chocolate chips and nuts if you like
  5. Put pie crust into your pie plate (or your Mother in Law’s pie plate)
  6. Pour filling into pie crust
  7. Bake for 55-60 minutes
  8. Let sit for at least 30 minutes or so. It will “set” a bit.
  9. Enjoy!

You don’t want the nutritional info on this one. I promise.

Let me know if you make this! If you want to print this recipe you can click the print friendly button below and just print the ingredients and directions (tutorial here).

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Chocolate Covered Raisin Candy Clusters

Oh yum!

I’m kind of a brat.

Phew, I’m glad we got that out of the way.

You see, for years I’ve been able to talk my husband into candy runs to Walgreens anytime the urge for a butterfinger or a bag of M&M’s hit.

2 kids later though, and all of a sudden, he’s not as willing to hop into the car and satisfy my cravings. It *might* have something to do with the fact that he is out the door by 6 AM each morning and doesn’t get a moments peace until after we put the kids to bed after 7pm.

I get it, I mean I really get it. However, when a chocolate craving hits, I’m not exactly rational about it. In fact, that is the one instance (well in my humble opinion) where I truly can turn into a brat.

Continue reading Chocolate Covered Raisin Candy Clusters

Homemade Ice Cream aka Heaven In A Bowl

I posted a few weeks ago about finally receiving my highly anticipated Ice Cream maker. I purchased my ice cream maker with Swagbucks and it was something that I saved up for awhile! I kept prioritizing other purchases over it, and I got more and more impatient! Finally I decided that I wanted homemade ice cream at Lizzie’s birthday party, so of course I had to buy the ice cream maker! Luckily the exact model I wanted (The Cuisineart ICE-21) dropped from $90 to $37 and that was all the incentive I needed!

I am so happy to say that we love this ice cream maker. I honestly thought that homemade ice cream was something I was going to have to develop a taste for. That my taste buds would have to acclimate to truly enjoy it. Oh boy, I was so wrong. Homemade ice cream is a little bit of heaven on earth. Who knew such simple ingredients could result in such perfection? I am sharing the two recipes we have tried so far. Please let me know about any other awesome ice cream (or frozen yogurt, I really need to make some lightened up versions!) recipes you might have in the comments!

***********************************************************************

Homemade Vanilla Ice Cream

1 cup whole milk

3/4 cup granulated sugar

pinch salt

2 cups heavy cream

1 tbspn vanilla extract

Directions:

Be sure your ice cream bowl is in the freezer for over 24 hours

Using a mixer, blend all ingredients together (I used my Kitchen Aid)

Refrigerate overnight or freeze for about an hour (it won’t actually freeze, it just needs to get super cold) in an airtight container

Make according to your ice cream maker directions

Homemade Chocolate Ice Cream

1 cup whole milk

3/4 cup cocoa powder

1/3 cup packed dark brown sugar

pinch salt

2 cups heavy cream

1/2 tbspn vanilla extract

Directions:

Be sure your ice cream bowl is in the freezer for over 24 hours

Using a mixer, blend all ingredients together (I used my Kitchen Aid)

Refrigerate overnight or freeze for about an hour (it won’t actually freeze, it just needs to get super cold) in an airtight container

Make according to your ice cream maker directions

Super simple, easy and so satisfying. No longer do we eat ice cream made of ingredients we can’t pronounce. Yum!

Enjoy!

The Best Chocolate Chip Cookie Recipe EVER!

Best Chocolate Chip Cookie Recipe

This is THE best chocolate chip cookie recipe on the internet! Guaranteed to make your house the “cool” house. Try the best chocolate chip cookie recipe and let me know what you think!

 

Today we’re going to talk about cookies. Not just any cookies, but CHOCOLATE CHIP COOKIES (yes that word is bolded, italicized AND underlined…if I could add sparkles to it I would have).

Before I had kids, I was on a mission to find the BEST Chocolate Chip Cookie recipe ever.

I had visions of my children declining invitations to friends houses, instead saying “No, come over MY house. My mom makes the best chocolate chip cookies ever“.

Of course, I’d have my hair curled and be wearing a pretty dress with heals and a frilly apron. More than happy to bake cookies for all the neighborhood kids.

Well so far, that hasn’t happened. Give it time though, my kids are only 3 and 1. However, I do believe I’ve found the perfect chocolate chip cookie recipe.

It’s not just about the ingredients! Oh no. It’s also about the techniques!

Get your printer ready for this one!

Best Chocolate Chip Cookie Recipe
adapted from this recipe

 

Ingredients:

  • 1 cup of melted butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 teaspoon cinnamon
 

 

 

 

  1. Melt the butter in the microwave (be sure to use REAL unsalted butter)
  2. Cream together the butter, white sugar, and brown sugar until smooth. 
  3. Beat in the eggs one at a time, then stir in the vanilla. 
  4. Dissolve baking soda in hot water. 
  5. Add to batter along with salt. Stir in flour and chocolate chips
  6. Place batter into refrigerator for at LEAST 1 hour, preheat oven to 350
  7. Take out the dough and drop by rounded tablespoon fulls onto an UNGREASED cookie sheet
  8. Let bake for 15-17 minutes, checking often until the edges are browning and the middle is just barely set. Don’t overcook! They cook a little more once you take them out of the oven.

 

As my son would say DELICIOUS!

I guarantee your house will be the hot spot if you bake these cookies! It makes a pretty large batch so you can even freeze some of the dough in portions.

Sometimes, if I’m feeling really ambitious, I’ll go ahead and freeze the dough in balls on a cookie sheet. Than I place the balls in freezer bags so I can just pull out however many cookies we want at that time.

Made to order homemade cookies! Doesn’t get much better than that!

(if you are looking for more chocolate chip goodness, don’t miss out on these chocolate chip caramel cookie bars OR this chocolate chip cookie pie!)

Well okay, maybe it does:

Isn’t she precious?!
Tot Tuesday: Best Chocolate Chip Cookies EVER!
Ingredients
  • 1 cup of melted butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 teaspoon cinnamon
Instructions
  1. Melt the butter in the microwave (be sure to use REAL unsalted butter)
  2. Cream together the butter, white sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. Dissolve baking soda in hot water.
  5. Add to batter along with salt. Stir in flour and chocolate chips
  6. Place batter into refrigerator for at LEAST 1 hour, preheat oven to 350
  7. Take out the dough and drop by rounded tablespoon fulls onto an UNGREASED cookie sheet
  8. Let bake for 15-17 minutes, checking often until the edges are browning and the middle is just barely set. Don’t overcook! They cook a little more once you take them out of the oven.
3.5.3251

 

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