Strawberry Pretzel Salad

Name: Strawberry Pretzel Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 (6 ounce) package strawberry jello mix; 2 cups boiling water; 2 cups fresh strawberries, thinly sliced; 3 cups mini pretzels or pretzel sticks; 2 tablespoons brown sugar; 1 teaspoon cinnamon; 1/2 cup (1 stick) unsalted butter, melted; 1 (8 ounce) package cream cheese, softened; 1/2 cup powdered sugar; 1/4 cup plain yogurt; 1 (8 ounce) container Cool Whip, thawed

May 17, 2022

Strawberry Pretzel Salad is the most delicious sweet and salty dessert. It has a pretzel crust, cream cheese filling, and a layer of strawberry jello with fresh strawberries. It’s going to be the star of all your summer barbecues!

Summer strawberries make the best desserts! Try Strawberry Upside Down Cake and Homemade Strawberry Sherbet, too!

A slice of strawberry pretzel salad with whipped cream and a pretzel on top

Strawberry Pretzel Salad is one of my favorite classic desserts. It’s one dessert that I know I can take to any party and everyone will love it.

If you’ve never had this salad that’s not actually a salad, it probably looks and sounds really strange. But I promise, it is the perfect sweet and salty dessert. The crunch of the pretzels with the creamy filling and jello on top just all works together so well.

It tastes like summer to me because I make it so many times every summer.

Strawberry jello pretzel salad in a white pan with a pink carton of strawberries in the background

Why You’re Going To Love This Recipe

The sweet and salty combination is so delicious! I get asked for the recipe every single time I make it.
You can make it ahead which makes it perfect for a party! Dessert is out of the way so you can focus on everything else.
The only part you have to bake is the crust and that only takes 10 minutes. After that, it’s just assembling the layers.

Ingredients

Strawberry jello mix – you could play around with flavors of jello but strawberry is the classic
Boiling water – this is going to be used to dissolve the jello mix
Fresh strawberries – you’re going to remove stems and leaves and thinly slice the strawberries
Pretzels – use either mini twist pretzels or pretzel sticks for this recipe
Brown sugar – dark or light brown sugar works here
Cinnamon
Unsalted butter – make sure it’s unsalted or it may end up too salty
Cream cheese – soften it to room temperature to make sure that your filling is nice and smooth
Powdered sugar
Plain yogurt – nonfat or full fat, whatever you have in your fridge
Cool Whip – make sure you remove it from the freezer and let thaw in the refrigerator the night before you plan to make this recipe

Steps for making strawberry pretzel dessert

How To Make Strawberry Pretzel Salad

Prepare. Preheat the oven to 350°. Grease a 13×9 baking dish or cake pan with butter or shortening.
Dissolve jello. Pour the strawberry jello mix into a medium bowl. Add the boiling water, and whisk until the jello powder has dissolved. Set aside to cool to room temperature.
Make the crust. Add the pretzels, brown sugar, and cinnamon to a food processor, and blend on high until the pretzels are roughly chopped. Slowly pour in the melted butter into the food processor with it running on low speed.
Transfer to pan. Press the pretzel crumbs evenly into the bottom of the 13×9 baking dish, and bake in the preheated oven for 10 minutes. Let the crust cool to room temperature before assembling.

How to make the filling for strawberry pretzel salad

Make filling. Beat together the cream cheese and powdered sugar with an electric mixer on medium speed until smooth. Add the yogurt, and beat on low until combined.
Fold in Cool Whip. Fold in the thawed whipped topping until just mixed, being careful not to completely deflate the Cool Whip.

How to make the layers of strawberry pretzel jello dessert

Add filling to crust. Spoon the cream cheese mixture over the cooled pretzel crust, and spread it evenly over the crust with a spatula.
Add strawberries. Place the sliced strawberries over the cream cheese layer.
Chill. Let chill in refrigerator for 30 minutes.
Add jello. Slowly pour the cooled jello mixture over the strawberries and cream cheese.
Chill again. Cover tightly with plastic wrap, and chill in the refrigerator for at least 3 hours, or until the jello layer has set.
Serve! Garnish with whipped cream, pretzels, or fresh strawberries.

A slice of strawberry pretzel salad on a spatula with the rest of the pan in the background

Can You Make It Ahead?

This strawberry pretzel salad needs to be made several hours ahead so that the jello has time to set. You can even make it the night before if you need to.

How Long Is It Good For?

Strawberry Pretzel Salad is good for up to 4 days. Make sure to cover it tightly and store it in the refrigerator.

It can be served right from the fridge.

Can You Freeze It?

You can freeze strawberry pretzel salad for up to 2 months. Wrap it tightly in foil and thaw before serving.

A slice of strawberry jello pretzel salad with a bite removed

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📖 Recipe

Yield: 12 servings

Strawberry Pretzel Salad

Strawberry Pretzel Salad is the most delicious sweet and salty dessert. It has a pretzel crust, cream cheese filling, and a layer of strawberry jello with fresh strawberries. It's going to be the star of all your summer barbecues!

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Ingredients

For the strawberry layer

1 (6 ounce) package strawberry jello mix
2 cups boiling water
2 cups fresh strawberries, thinly sliced

For the crust

3 cups mini pretzels or pretzel sticks
2 tablespoons brown sugar
1 teaspoon cinnamon
½ cup (1 stick) unsalted butter, melted

For the cream Cheese Layer

1 (8 ounce) package cream cheese, softened
½ cup powdered sugar
¼ cup plain yogurt
1 (8 ounce) container Cool Whip, thawed

Instructions

Preheat the oven to 350°. Grease a 13x9 baking dish or cake pan with butter or shortening. Set aside.
Pour the strawberry jello mix into a medium bowl. Add the boiling water, and whisk until the jello powder has dissolved. Set aside to cool to room temperature.
To make the crust, add the pretzels, brown sugar, and cinnamon to a food processor, and blend on high until the pretzels are roughly chopped.
Slowly pour in the melted butter into the food processor with it running on low speed.
Press the pretzel crumbs evenly into the bottom of the 13x9 baking dish, and bake in the preheated oven for 10 minutes. Let the crust cool to room temperature before assembling.
Once crust is cool, beat together the cream cheese and powdered sugar with an electric mixer on medium speed until smooth.
Add the yogurt, and beat on low until combined.
Fold in the thawed whipped topping until just mixed, being careful not to completely deflate the Cool Whip.
Spoon the cream cheese mixture over the cooled pretzel crust, and spread it evenly over the crust with a spatula.
Place the sliced strawberries over the cream cheese layer.
Let chill in refrigerator for 30 minutes.
Slowly pour the cooled jello mixture over the strawberries and cream cheese.
Cover tightly with plastic wrap, and chill in the refrigerator for at least 3 hours, or until the jello layer has set.
Garnish with whipped cream, pretzels, or fresh strawberries.

Notes

Store covered in the refrigerator for up to 4 days

4th of July Rice Krispies Treats

May 09, 2022

Delicious 4th of July Rice Krispies Treats are the perfect no bake dessert for your summer BBQs! Everyone is going to love the layers of red, white, and blue Rice Krispies Treats.

I also have a Red, White, and Blue Jello Stars recipe if you need another 4th of July dessert!

Red, White, and Blue Rice Krispies Treats

I love a good themed dessert. I truly believe that all desserts taste better when they’re decorated to fit a holiday or event.

These 4th of July Rice Krispies Treats are the perfect patriotic dessert for 4th of July or Memorial Day or election days or any time you’re feeling particularly patriotic.

Red, white, and blue rice krispies treats for 4th of July or Memorial Day

Why You’re Going To Love This Recipe

It’s no bake! It’s about 20 minutes of prep and then you just let it sit for a few hours to firm up.
The cutest way to be patriotic! Take these to all your 4th of July parties, Memorial Day BBQs, all the patriotic holidays.
Rice Krispies Treats are easily in the top 3 desserts of all time. They are so delicious and somehow even more tasty when they’re cute.

Ingredients

Scroll down for ingredient amounts!

Mini marshmallows
Rice Krispies
Unsalted butter
Red food coloring – I recommend a gel food color
Blue food coloring
Patriotic sprinkles – I think the stars were super cute on these but you can use any red, white, and blue sprinkles
Nonstick cooking spray – this will make sure it’s easy to remove your Rice Krispies treats from the pan

How to melt marshmallows for rice krispies treats

How To Make Red, White, and Blue Rice Krispies Treats

Prepare. Spray a 9×13 pan with nonstick cooking spray and set aside.
Melt butter and marshmallows. Place 4 cups of marshmallows and 3 tablespoons of butter in a large mixing bowl. Microwave for about 1 minute and 30 seconds or until the marshmallows are smooth when stirred and the butter has melted.
Add food coloring. Add a bit of the red food coloring using a spoon or toothpick. Quickly stir until no color streaks appear.

Add cereal Add 3 cups of the cereal to the bowl and mix until the cereal is fully coated.
Make red layer. Add the mixture to the greased pan and spread even until it makes a nice even layer, covering the entire bottom of the pan.
Make white layer. Repeat steps 2-5 for the white layer, but don’t add any food coloring.
Make blue layer. Repeat steps 2-5 for the blue layer, but only add about 2 drops of the food coloring to start.
Add sprinkles! Top with patriotic sprinkles and lightly press down so they stick to the top of the treats.
Let set and enjoy. Cover and let sit for about 4 hours or until dry. Cut into squares and enjoy!

How Long Are They Good For?

Rice Krispies Treats are good for up to 3 days. They will start to dry out the longer they sit.

Make sure to store them at room temperature in an airtight container to keep them soft and fresh for as long as possible.

Can You Freeze Rice Krispies Treats

You can freeze these treats for up to 3 months. I would wrap them individually in plastic wrap and then place in a freezer ziploc bag.

When you are ready to serve them, let them sit at room temperature for a few hours.

4th of July Crispy Treats with layers of red, white, and blue

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📖 Recipe

Yield: about 12 servings

Red, White, and Blue Rice Krispies Treats

Delicious 4th of July Rice Krispies Treats are the perfect no bake dessert for your summer BBQs! Everyone is going to love the layers of red, white, and blue rice krispies treats!

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

12 cups mini marshmallows
9 cups Rice Krispies
9 tablespoons unsalted butter
Red food dye
Blue food dye
Patriotic sprinkles
Nonstick cooking spray

Instructions

Spray a 9x13 pan with nonstick cooking spray and set aside.
Place 4 cups of marshmallows and 3 tablespoons of butter in a large mixing bowl. Microwave for about 1 minute and 30 seconds or until the marshmallows are smooth when stirred and the butter has melted.
Add a bit of the red food coloring using a spoon or toothpick. Quickly stir until no color streaks appear. If it’s not red enough, add a bit more until the correct shade is reached.
Add 3 cups of the cereal to the bowl and mix until the cereal is fully coated.
Add the mixture to the greased pan and spread even until it makes a nice even layer, covering the entire bottom of the pan.
Repeat steps 2-5 for the white layer, but don't add any food coloring.
Repeat steps 2-5 for the blue layer, but only add about 2 drops of the food coloring to start. It gets bright quickly. If you need more, you can add it, but don’t start with more than 2 drops.
Top with patriotic sprinkles and lightly press down so they stick to the top of the treats.
Cover and let sit for about 4 hours or until dry. Cut into squares and enjoy!

Lemon Poppy Seed Cookies

May 04, 2022

Soft Lemon Poppy Seed Cookies with a sweet and tart glaze are going to be your favorite cookie for spring and summer.

If you love lemon poppy seed, try Lemon Poppy Seed Layer Cake and Lemon Poppy Seed Scones!

A stack of 3 lemon poppy seed cookies with glaze. The top cookie has a bite taken out.

Lemon flavor everything is my absolute favorite this time of year. Cakes, scones, cookies, all of it!

These Lemon Poppy Seed Cookies are soft and tender lemon cookies with poppy seeds throughout the cookie. And then they are topped with an easy 2-ingredient glaze that’s sweet and tart and goes perfect with the soft cookies.

You are going to love these cookies!

Lemon poppy seed cookies with icing and lemon zest on top

Ingredients for Lemon Poppy Seed Cookies

Unsalted butter – if you have salted butter on hand, just decrease the amount of salt you add.
Granulated sugar
Egg
Sour cream – you can use an equal amount of plain Greek yogurt if you prefer.
Honey
Lemon juice – I recommend fresh lemon juice, especially since you will also be zesting lemons.
Lemon zest – use a zester to remove the rind of the lemons. Make sure you don’t get any of the white part of the rind or it may taste bitter.
All-purpose flour
Baking powder – this is your leavening agent and will make the cookies light and fluffy.
Salt
Poppy seeds

Instructions

Preapre. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Combine dry ingredients. In a medium bowl, mix together flour, baking powder, poppyseeds, and salt.
Combine wet ingredients. Cream together butter and sugar. Beat in egg.
Make sour cream mixture. In another bowl, stir together sour cream, honey, lemon zest, and lemon juice.
Combine all ingredients. Add flour mixture to butter mixture, alternating with sour cream mixture, beating between each addition.
Transfer to baking sheet. Drop cookies by tablespoonfuls onto prepared baking sheets.
Bake. Bake 10-12 minutes until golden brown. Let cool for a couple minutes and then transfer to a wire rack to cool completely.

Glaze for Lemon Cookies

To make the glaze for these lemon poppy seed cookies, whisk together powdered sugar and lemon juice until no lumps remain.

Once the cookies are cool, dip each cookie in glaze and place back on the wire rack. Sprinkle with more lemon zest.

A plate full of lemon cookies with poppy seeds and glaze

How Long Are They Good For?

Lemon cookies are good for up to 1 week at room temperature. Make sure to store them in an airtight container to keep them fresh for as long as possible.

Can You Freeze Lemon Cookies?

You can freeze these cookies for up to 3 months. Make sure they are completely cooled and the glaze has fully set.

I recommend wrapping them tightly with plastic wrap and then placing them in ziploc freezer bags.

When you are ready to serve them, let them sit at room temperture for several hours until defrosted.

Glazed lemon poppy seed cookie with lemon zest on top

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📖 Recipe

Yield: 36 cookies

Lemon Poppy Seed Cookies

Soft Lemon Poppy Seed Cookies with a sweet and tart glaze are going to be your favorite cookie for spring and summer.

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Ingredients

For the cookies:

½ cup unsalted butter
½ cup granulated sugar
1 egg
¼ cup sour cream
⅓ cup honey
2 ½ tablespoon lemon juice
2 teaspoon lemon zest
2 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup poppy seeds

For the glaze:

1 cup powdered sugar
2 tablespoon lemon juice
2 teaspoon lemon zest

Instructions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, mix together flour, baking powder, poppyseeds, and salt. Set aside.
Cream together butter and sugar. Beat in egg.
In another bowl, stir together sour cream, honey, lemon zest, and lemon juice.
Add flour mixture to butter mixture, alternating with sour cream mixture, beating between each addition.
Drop cookies by tablespoonfuls onto prepared baking sheets.
Bake 10-12 minutes until golden brown.
Let cool for a couple minutes and then transfer to a wire rack to cool completely before glazing.
Make glaze by whisking together icing sugar and lemon juice until no lumps remain.
Dip cooled cookies into glaze. Sprinkle with lemon zest. Repeat until all cookies are glazed.
Let set before serving.

Rum Punch Jello Shots

Apr 28, 2022

Classic rum punch turned into jello shots! Rum Punch Jello Shots have pineapple juice, orange juice, lime juice, grenadine, and dark rum. So cute for a summer party!

If you love jello shots, try Apple Cider Jello Shots!

Rum jello shots stacked up with pineapple, limes, and cherries in the background

It’s almost May! Which means it’s almost summer! So it’s almost time for pool days and beach trips and summery cocktails!

If you love a classic rum punch cocktail, you are going to love these jello shots! They just taste like summer and isn’t every thing more fun as a jello shot?!

Tropical rum jello shots with whipped cream and a pineapple chunk on top

Why You’re Going To Love This Recipe

These jello shots are so summery! I love a tropical drink during summer and turning it into jello shots makes it even more fun.

They are surprisingly easy to make! It’s as easy as dissolving gelatin with hot water and then stirring everything together. The hardest part is going to be waiting for them to set.

Ingredients for Rum Punch Jello Shots

Scroll down for ingredient amounts.

Unflavored gelatin – you can find this at any grocery store with the Jello products. Make sure it says unflavored. You can order it online if you have trouble finding it.
Hot water – this is going to be used to dissolve the gelatin and make the jello shots super clear and smooth.
Pineapple juice – just the can stuffed, no need to juice your own pineapple!
Dark rum – make sure it’s the dark rum and not the clear kind.
Orange juice – I recommend fresh orange juice (you should only need 1 orange) but if you want to use bottled orange juice, make sure it’s 100% juice
Lime juice – use freshly squeezed limes
Grenadine – this is a non-alcoholic syrup that you can find at most grocery stores near the wine and beer. You can also find it in all liquor stores.
Whipped cream – optional, it just makes them pretty.
Pineapple chunks – also optional, but looks so cute!

How To Make Jello Shots with Rum

Combine juices. Add the pineapple juice and orange juice to a medium mixing bowl.
Dissolve gelatin. Sprinkle the gelatin over the top and let it dissolve into the juices. Once the gelatin has dissolved and lost its powdery look, add the boiling water and stir until the gelatin has dissolved.
Combine all ingredients. Add the remaining ingredients and stir again.
Fill shot cups. Carefully fill each shot cup until it’s about ¾ of the way full.
Chill. Chill for 2 hours or until set.
Decorate and enjoy! If desired, top with some whipped cream and a pineapple chunk right before serving. Enjoy!

How Long Are They Good For?

These rum jello shots will be good for up to 2 weeks in the fridge. Make sure they have lids on them to keep as much air out as possible.

Don’t try to store them with the whipped cream on top. It won’t last more than a couple hours in the fridge before it deflates.

Can You Freeze Jello Shots?

I don’t recommend freezing jello shots.

3 orange jello shots stacked on top of each other with a lime slice on top

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📖 Recipe

Yield: 10 shots

Rum Punch Jello Shots

Classic rum punch turned into jello shots! Rum Punch Jello Shots have pineapple juice, orange juice, lime juice, grenadine, and dark rum.

Prep Time 7 minutes

Total Time 7 minutes

Ingredients

2 (.25 ounce) packets unflavored gelatin
½ cup hot water
4 ounces pineapple juice
4 ounces dark rum
2 ounces orange juice
½ ounce lime juice
½ ounce grenadine
whipped cream, optional
pineapple chunks, optional

Instructions

Add the pineapple juice and orange juice to a medium mixing bowl.
Sprinkle the gelatin over the top and let it dissolve into the juices.
Once the gelatin has dissolved and lost its powdery look, add the boiling water and stir until the gelatin has dissolved.
Add the remaining ingredients and stir again.
Carefully fill each shot cup until it’s about ¾ of the way full.
Chill for 2 hours or until set.
If desired, top with some whipped cream and a pineapple chunk right before serving. Enjoy!

Blueberry Lemon Bread

Apr 27, 2022

This moist Blueberry Lemon Bread is loaded with lemon zest and blueberries and topped with a tart and sweet lemon glaze.

Some of our other favorite blueberry recipes are Blueberry Orange Coffee Cake and Meyer Lemon Blueberry Bundt Cake.

Slices of blueberry lemon bread with lemon glaze

I love this time of year when the berries are super sweet and also super cheap. It’s the perfect time of year to make all your favorite berry treats!

Lemon blueberry bread is probably my favorite quick bread. Something about the sweet blueberries with the tart lemon is just perfect.

This recipe is so delicious and it’s perfect for breakfast, dessert, or an afternoon snack!

Slice of blueberry lemon loaf cake on a plate with glaze drizzled on top

Why You Should Make This Recipe

Is there a better combo than blueberries and lemon?! The sweet and tart is a classic combination that never gets old.
It’s called a quick bread because it’s quick! Prep this batter in about 15 minutes and then you just have to wait for it to bake.

Ingredients for lemon blueberry bread recipe

Ingredients for Blueberry Lemon Bread

Scroll down for ingredient amounts.

Unsalted butter – you can use an equal amount of vegetable oil or canola oil if you prefer
Granulated sugar
Eggs
Milk – you can use nondairy milk if you prefer
Baking powder
Baking soda
Blueberries – you can use fresh or frozen blueberries
Cornstarch – you are going to toss your blueberries in cornstarch so that they don’t all sink to the bottom of your batter
Salt
Lemon zest – you are going to use the juice from the lemon in the glaze. Zest it first and then juice it.
All purpose flour
Vanilla extract
Powdered sugar – this is for the glaze. You can skip the glaze if you want
Lemon juice – this is also for the glaze

How To Make Lemon Blueberry Loaf

Prepare. Preheat the oven to 350F. Line a 9×5-inch loaf pan with parchment paper or spray with oil.
Combine wet ingredients. Beat butter and sugar together. Add eggs, one at a time. Beat in milk.
Coat blueberries with cornstarch. In a separate bowl, toss blueberries with cornstarch. Set aside.
Combine dry ingredients. In a separate mixing bowl stir together flour, baking powder, baking soda, and salt.
Combine everything. Add dry ingredients to wet ingredients. Stir in lemon zest and blueberries.
Transfer batter. Pour the batter into the prepared pan. Make a small cut lengthwise about ½ inch deep in the center of the bread.
Bake. Bake for 1 hour – 1 hour and 15 minutes until the toothpick inserted into the center comes out clean.
Cool completely. Let the bread cool in the tin for 10 minutes, transfer to a wire rack to cool completely.
Glaze. Make the glaze by whisking powdered sugar, lemon juice, and vanilla together. Drizzle over the bread.

Sliced lemon blueberry loaf cake with a lemon glaze

How Long Is It Good For?

This bread will be good for up to 3 days when stored in an airtight container at room temperature.

Can You Use Frozen Blueberries?

You can use fresh or frozen blueberries in this recipe. No need to defrost the frozen blueberries.

Can You Make Muffins?

To make this recipe as muffins instead, fill muffin cups about ¾ fill and bake 18 – 22 minutes, until golden brown and a toothpick inserted into the center comes out clean.

Variations

You can use other berries such as blackberries or raspberries instead of the blueberries.

You can also substitute orange zest and orange juice for the lemon zest and juice.

Can You Freeze It?

You can freeze this bread for up to 3 months. I would recommend wrapping it tightly in plastic wrap and then placing in an airtight freezer-safe container.

Let it defrost at room temperature when you are ready to serve it.

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📖 Recipe

Yield: 12 servings

Blueberry Lemon Bread

This moist Blueberry Lemon Bread is loaded with lemon zest and blueberries and topped with a tart and sweet lemon glaze.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

½ cup unsalted butter, melted and cooled
1 cup white granulated sugar
2 eggs, room temperature
4 tablespoons milk
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 heaping tablespoons of lemon zest
1 teaspoon vanilla extract
1 ½ - 2 cups blueberries, frozen or fresh
2 tablespoon cornstarch

For the glaze

2 cup powdered sugar
¼ cup lemon juice
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350F. Line a 9x5-inch loaf pan with parchment paper or spray with oil.

In a large bowl, beat butter and sugar together with an electric mixer until well combined. Add eggs, one at a time. Beat in milk.
In a medium bowl toss blueberries with cornstarch. They should all be covered well in it. Set aside.
In a separate mixing bowl stir together flour, baking powder, baking soda, and salt.
Add dry ingredients to wet ingredients. Mix on low until well combined.
Stir in lemon zest and blueberries.
Pour the batter into the prepared pan. The batter will be sticky! Make a small cut lengthwise about ½ inch deep in the center of the bread.
Bake for 1 hour - 1 hour and 15 minutes until the toothpick inserted into the center comes out clean.
Let the bread cool in the tin for 10 minutes, transfer to a wire rack to cool completely.
Make the glaze by whisking together all the ingredients. Drizzle over the bread.
Cut into 10-12 thick pieces and enjoy.

Sweet and Sour Pork

Apr 25, 2022

Homemade Sweet and Sour Pork is just like your favorite takeout but better! Crispy pork with bell peppers, onions, and pineapple chunks in an easy homemade sweet and sour sauce.

I also have a delicious Sweet and Sour Chicken recipe!

Sweet and sour pork with pineapple, bell peppers, and onions over rice

I went through this phase a few months ago where I was ordering pineapple curry from my favorite Thai place pretty much every day. It got me hooked on adding fresh chunks of pineapple to all sorts of savory stuff.

This Sweet and Sour Pork with pineapple is my current obsession. It’s takeout but better! Tender pork with lots of veggies and an easy homemade sweet and sour sauce.

A big bowl of sweet and sour pork with bell peppers, onions, and pineapple

Why You’re Going To Love This Recipe

It’s ready in 30 minutes! I love a veggie filled dinner that doesn’t take forever to put together. And I buy frozen Jasmine rice from Trader Joe’s so even that’s ready in 5 minutes.
Everyone loves sweet and sour sauce! It’s a kid favorite but with all those veggies, it’s perfect for adults too.

Ingredients for Sweet and Sour Pork

Olive oil – you can use avocado oil or vegetable oil if you prefer
Pork tenderloin – I find pork tenderloin chops on sale a lot at my local grocery store and I use those. You can also use a big tenderloin and just cut it.
Salt and pepper
Cornstarch
Red bell pepper – I like the sweetness of red bell peppers with the pineapple but you can use any color bell pepper
Pineapple – I recommend using a fresh pineapple and not canned
White onion
Garlic
Green onions
Orange juice – I recommend freshly squeezed orange juice but you can a bottled 100% orange juice
Ketchup
Soy sauce – low sodium if possible

How to make homemade sweet and sour pork

How To Make Easy Sweet and Sour Pork

Prepare pork. Toss cubed pork tenderloin with salt, pepper, and cornstarch.
Cook pork. Cook the pork in hot oil in a nonstick pan until browned. Remove the pork to a paper towel-lined plate. Set aside.
Cook vegetables. In the same skillet, heat the remaining tablespoon of oil over medium heat.Add bell pepper, pineapple, onion and garlic. Cook until veggies are tender.
Combine. Add pork in the skillet.
Make sauce. Whisk orange juice, ketchup and soy sauce together. Pour in the skillet on the vegetables and the pork. Stir all together.
Cook and serve. Let simmer until sauce has thickened. Serve with rice. Garnish with green onion and sesame.

Pork stir fry with vegetables and sweet and sour sauce

What To Serve With It

I like to serve this pork over rice. You can use white rice, brown rice, or fried rice – whatever you like. The rice just soaks up the extra sauce so well.

I love it over cauliflower rice too when I’m looking for something a little lighter.

I like to put a green vegetable on the side as well. Like Roasted Broccolini! You could also just throw more veggies into the skillet.

Variations

You can add sliced carrot, sliced zucchini, and broccoli if you are looking to bulk this dish up.

How Long Is It Good For?

Sweet and sour pork is good for up to 3 days. Make sure you store it in an airtight container in the refrigerator. I would store any rice separately so it doesn’t absorb all of the sauce.

You can reheat it in the microwave or on the stovetop.

Can You Freeze It?

You can freeze this pork for up to 3 months. Let it cool completely and then transfer to a freezer-safe container.

Let it defrost overnight in the fridge when you are ready to serve it. You can reheat it in the microwave or on the stove.

A bowl of pork stir fry with sweet and sour sauce

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📖 Recipe

Yield: 4 servings

Sweet and Sour Pork

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

¼ cup + 1 tablespoon olive oil
1 ¾ pounds pork tenderloin, cut into 1 inch piece
salt and pepper
¼ cup cornstarch
1 large red bell pepper, cut into chunks
1 cup pineapple, cut into chunks
1 small white onion, chopped
4 garlic cloves, peeled and crushed
¼ cup green onions, diced

Sweet and Sour Sauce

¼ cup orange juice
½ cup ketchup
1 tablespoon low sodium soy sauce
rice, green onions, and sesame seeds, for serving

Instructions

Heat a non-stick skillet with ¼ cup oil on medium heat.
In a large bowl, add pork, salt and pepper. Toss. Sprinkle cornstarch little by little and mix until well coated.
Cook the pork in the oil for about 3-4 minutes, until browned. Remove the pork to a paper towel-lined plate. Set aside.
In the same skillet, heat the remaining tablespoon of oil over medium heat.
Add bell pepper, pineapple, onion and garlic. Cook for about 3-4 minutes, until veggies are tender.
Add pork in the skillet.
In a small bowl, whisk orange juice, ketchup and soy sauce together. Pour in the skillet on the vegetables and the pork. Stir all together. Let simmer sauce has thickened.
Serve with rice. Garnish with green onion and sesame.

Strawberry Lemonade Cupcakes

Apr 19, 2022

Sweet and tart lemon cupcakes topped with strawberry buttercream! These Strawberry Lemonade Cupcakes start with a boxed cake mix so they are just as easy as they are delicious.

I love strawberry cake for spring and summer! Some of my other favorites are Strawberry Upside Down Cake and Strawberry Cheesecake Poke Cake.

Strawberry lemonade cupcake with a strawberry and lemon wedge on top

Have you ever seen a more summery cupcake?!

You are going to love these Strawberry Lemonade Cupcakes – or Pink Lemonade Cupcakes – when you need a quick, easy, and delicious dessert for a barbecue or pool party!

The cupcakes themselves start with a cake mix so they are super easy and fast to put together.

And the frosting! This recipe uses a shortcut so you won’t have to puree and strain a bunch of strawberries. Because there is nothing worse than having to push puree through a mesh strainer when you are trying to get something done quickly.

Pink lemonade cupcakes with strawberries and lemon wedges on top

Ingredients for Strawberry Lemonade Cupcakes

Lemon boxed cake mix – this is why these cupcakes are so easy! We’re taking a regular ol’ box of lemon cake mix and turning it into strawberry lemonade cupcakes!
Eggs
Whole milk – you can use nondairy milk if you prefer.
Unsalted butter – butter is going in the cupcakes and the frosting.
Strawberry jam – you are going to use strawberry jam for a fast and easy way to turn regular vanilla frosting into strawberry frosting.
Powdered sugar
Vanilla extract
Red food coloring – you can leave this out if you want. The strawberry jam will tint the frosting slightly but if you want the bright pink, you will need to use some food coloring.

How to make strawberry lemonade cupcakes from a boxed cake mix

Instructions for Lemon Cupcakes

Prepare. Preheat your oven to 350F. Line 12 muffin cups with liners.
Make cake batter. Combine cake mix, eggs, melted butter, and milk.
Fill muffin cups. Fill cups ¾ full with the batter.
Bake. Bake for 18 – 20 minutes until a toothpick comes out clean.
Cool. Let cool completely before frosting.

How To Make Strawberry Buttercream

Cream butter. Use an electric mixer to cream butter until light and fluffy.
Add flavorings. Add in strawberry jam and vanilla extract. Mix until smooth and incorporated.
Add sugar. Add in your powdered sugar slowly and mix until smooth.
Add food coloring. Add in your food color drops and mix.
Decorate. Top cooled cupcakes with frosting, strawberries, and lemon slices.

How To Store Cupcakes

Cupcakes are fine at room temperature for up to 2 days. Make sure to store them in an airtight container.

They will last longer in the refrigerator but will dry out faster in the fridge.

Can You Freeze Them?

You can freeze the cupcakes themselves for up to 3 months. I would wrap them tightly in plastic wrap and then place them in a freezer ziploc bag. Defrost them at room temperature for several hours before frosting and serving.

I don’t recommend freezing cupcakes with the frosting already on top.

Lemon cupcakes with strawberry buttercream

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📖 Recipe

Yield: 12 cupcakes

Strawberry Lemonade Cupcakes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

For the cake

Lemon boxed cake mix
4 eggs
1 cup whole milk
⅔ cup melted butter

For the frosting

1 cup unsalted butter (softened)
⅓ cup strawberry jam
2 cups powdered sugar
1 teaspoon vanilla extract
2 drops red food coloring

Instructions

Preheat your oven to 350F. Line 12 muffin cups with liners.
In a large mixing bowl, combine cake mix, eggs, melted butter, and whole milk. Mix well.
Fill cups ¾ full with the batter.
Bake for 18 - 20 minutes until a toothpick comes out clean. Let cool completely before frosting.
To make the frosting, cream butter in a large mixing bowl with a handheld mixer until light and fluffy.
Add in strawberry jam and vanilla extract. Mix until smooth and incorporated.
Add in your powdered sugar slowly and mix until smooth. Then add in your food color drops and mix.
Top cooled cupcakes with frosting, strawberries, and lemon slices.

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Blueberry Overnight Oats

Apr 06, 2022

Blueberry Overnight Oats are the best easy breakfast! Oats soaked overnight in milk, yogurt, chia seeds, and maple syrup with blueberries mixed in. Prep several for breakfast all week long.

Overnight oats are a favorite in my house. If you love them too, try PB&J Overnight Oats!

Overnight oats is one of my favorite breakfasts to make for my family. I have 3 kids in 3 different schools so our mornings are pretty chaotic. By the time I get home from dropping one off, it’s just about time to take the next one.

So I like to have something already made and ready for them to grab in the mornings.

This Blueberry Overnight Oats recipe is the current favorite in my house. The chewy oats with the fresh blueberries is such a fun combination.

Why You’re Going To Love This Recipe

Prep it in just 5 minutes! It’s so easy that my 10 year old can whip up a batch for himself!
It’s super hearty and filling and will keep you happy all morning long.
Overnight oats will last several days in the fridge so you can prep for the week and just grab a jar on your way out the door.
I think it’s the best recipe for overnight oats! Especially now that we’re getting into spring and the blueberries are so delicious.

Ingredients

Old fashioned oats – these are the best oats for overnight oats. They soften perfectly but keep that chewy oat texture.
Unsweetened milk – you can use dairy milk or you can make dairy free overnight oats by using almond milk, soy milk, oat milk, whatever milk you have on hand.
Blueberries
Plain Greek yogurt – the unflavored, unsweetened stuff. You could use a vanilla yogurt in here but I would leave out the maple syrup and the vanilla if you do that.
Chia seeds – this is what gives overnight oats their amazing texture. You can find them at pretty much any store these days. If not, you can order them online.
Maple syrup – this is just to add sweetness. You could also use honey or brown sugar.
Vanilla
Cinnamon – you can leave this out if you don’t love cinnamon.
Toppings – like more blueberries, cinnamon, and sliced almonds. I also love a spoonful of peanut butter in my overnight oats.

How To Make Blueberry Overnight Oats

Combine ingredients. In a large bowl, combine the oats, 1 cup milk, blueberries, yogurt, chia seeds, maple syrup, vanilla, and cinnamon.
Refrigerate. Transfer the oats into a container with a lid. Place in the refrigerator and let it set for 8 hours.
Serve. In the morning, gently stir the oats. If you want a thinner consistency, you can add the additional ¼ cup of milk. Serve warm or cold with your favorite toppings.

How Long Are Overnight Oats Good For?

Overnight oats are good for up to 5 days. Make sure to store them in an airtight container in the refrigerator. I like to use mason jars for my overnight oats.

I have 3 kids so I like to make a giant batch of overnight oats to get us through the week. Double or triple the recipe and just keep it in the fridge for your family to grab!

Can You Use Frozen Fruit

Yes, you can use frozen fruit in overnight oats. The time they spend in the fridge will give them plenty of time to defrost.

What Is The Best Oats for Overnight Oats

Old-fashioned oats are the best oats to use for overnight oats. They soften up but keep the chewy oat texture.

How To Serve Them

You can eat overnight oats cold OR warm. I don’t like them super cold so I just sit them on the counter for 10 – 20 minutes before eating them.

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📖 Recipe

Yield: 2 servings

Blueberry Overnight Oats

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

1 cup old fashioned oats
1 - 1 ¼ cups unsweetened milk of your choice, divided
½ cup blueberries
¼ cup plain Greek yogurt
1 tablespoon chia seeds
2 teaspoons maple syrup
1 teaspoon vanilla
½ teaspoon cinnamon, plus more for topping
Toppings like additional blueberries, cinnamon, and sliced almonds

Instructions

In a large bowl, combine the oats, 1 cup milk, blueberries, yogurt, chia seeds, maple syrup, vanilla, and cinnamon. Stir until well combined.
Transfer the oats into a container with a lid. Place in the refrigerator and let it set for 8 hours.
In the morning, gently stir the oats. If you want a thinner consistency, you can add the additional ¼ cup of milk.
Serve warm or cold with your favorite toppings.

Easter Trifle

Apr 04, 2022

Easter Trifle is going to be the star of your Easter party! Layers of funfetti cake, vanilla pudding, and Cool whip – all topped with cute (and easy!) nests made from edible Easter grass and egg candies.

Easter desserts are my absolute favorite because they are always so cute. Try Carrot Patch Dirt Cups and Easter Sugar Cookie Cups if you love them, too!

Overhead shot of Easter Trifle with "nests" made from edible Easter grass.

Can you believe Easter is less than 2 weeks away? Do you have your Easter dinner planned out?

I haven’t started planning but I bet our Easter dinner will have Pineapple Brown Sugar Glazed Ham, Roasted Garlic Mashed Potatoes, and some sort of deviled egg to use up allll the eggs my kids will be dyeing. I think we’d all be pretty happy with just those on our table.

And of course we need dessert!

I’m obsessed with this colorful and delicious Easter trifle and will definitely be making it to go with our ham and potatoes.

Layers of funfetti cake, pudding mix, and cool whip in a trifle dish. Topped with "nests" made from edible easter grass and easter egg candies.

Why You Will Love This Recipe

It starts with a cake mix so it’s super easy!
The layers are made with instant pudding mix so, again, super easy! You are just going to add color to the instant pudding mix.
You can adjust the cake mix and pudding mix flavors to your liking.
Make the cake the day before and assemble it right before serving.
The nests look complicated but it’s as easy as wrapping edible Easter grass in a circle and popping some candy eggs on top!
And how cute is it?! It’s going to be the star of your Easter party.

Ingredients for Easter Trifle

Rainbow Chip Cake Mix – plus all the ingredients listed on the back of the package to make the cake. You can alse use Funfetti Cake Mix if you can’t find Rainbow Chip.
Vanilla instant pudding & pie filling mix – the pudding is going to be the colorful layers of your trifle
Milk – to make the pudding
Blue & pink food coloring – you can use different colors if you prefer. I wanted to match the edible Easter grass but feel free to pick your own colors.
Cool Whip – remember to put this in the refrigerate the night before you want to make the trifle.
Green, pink, and blue edible candy grass – you can find this in pretty much any grocery store or Walmart or Target in the Easter section. You can also order it online.
Easter egg candies for decorating – I used Whopper Robin Eggs for these photos but use your favorite of the candy coated Easter egg candies!

Collage of rainbow chip cake in a pan, on a wire rack, being cut, and cubed in a bowl

Easter Cake Trifle Recipe

Bake cake. Bake the cake according to package directions, with parchment paper inside the pan for easy removal.
Cool cake. Allow the cake to cool completely.
Cut cake. Using a serrated knife, cut the cake into one-inch pieces.

Collage of vanilla pudding being dyed blue and pink

Make pudding. Prepare the pudding according to package directions, keeping each package of pudding in a separate bowl.
Add color to pudding. Add a few drops of blue food coloring to one bowl, then add a few drops of pink food coloring to the other bowl.

Begin layering trifle. Tightly place one layer of cake cubes in the bottom of a trifle dish or large glass bowl (fit as much cake as you can to not have gaps).
Add pudding. Spoon one of the bowls of pudding over the top of the cake.
Add Cool Whip. Now spoon in 2 cups of the Cool Whip over the pudding.
Continue layering. Repeat with another layer of cake, the other color of pudding, then 2 more cups of the Cool Whip.
Chill. Refrigerate for at least 4 hours.

How to make nests from edible Easter grass

Make nests. Make bird nests (2 of each color) from the edible candy grass. Do this by holding a half-inch thick group of grass and spin the grass tightly into a circle starting with one end.
Decorate. Decorate the top of the trifle with 6 bird nests and add 3 candy eggs into each nest.
Refrigerate. Store covered in the refrigerator for up to 3 days.

Overhead shot of edible easter grass nests on top of a trifle

How Long Will A Trifle Last?

A trifle will be fine in the fridge for up to 3 days. Make sure to cover it tightly with plastic wrap.

Keep in mind that the cake will absorb more moisture as it sits so the day 3 cake pieces may not stay together as well as they did on the day you made it.

I don’t recommend trying to freeze a trifle.

Can You Make It Ahead?

You can make the cake the day before you plan to serve the trifle. I don’t recommend assembling the trifle too far ahead of time.

Variations

Use different pudding flavors! The lighter color pudding mixes work best if you still want to add food coloring so lemon, white chocolate, or even banana would all be great!
Try a different cake mix! If you love lemon, do a lemon cake mix with lemon pudding. Or any other combination you can come up with.
Add chopped cookies for a little crunch! I like the idea of Golden Oreos but any light colored cookie would be perfect.
Make it fresher with fresh berries added to the layers! Make sure you dry the berries very well after washing them.

Spoonful of trifle with the whole trifle in the background

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Edible easter grass nest on top of a colorful trifle

📖 Recipe

Yield: about 12 servings

Easter Trifle

Prep Time 45 minutes

Cook Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

1 box Party Rainbow Chip cake mix, prepared according to package directions (Funfetti cake mix can also be used)
2 (3.4-ounce) packages of vanilla instant pudding & pie filling mix
4 cups milk
Blue & pink food coloring
1 (16-ounce) container Cool Whip, thawed
Green, pink, and blue edible candy grass
Easter egg candies for decorating

Instructions

Bake the cake according to package directions, with parchment paper inside the pan for easy removal. After 10 minutes of the cake being out of the oven, remove it from the pan and place on a cooling rack.
Allow the cake to cool completely. Using a serrated knife, cut the cake into one-inch pieces.
Prepare the pudding according to package directions, keeping each package of pudding in a separate bowl. Add a few drops of blue food coloring to one bowl, then add a few drops of pink food coloring to the other bowl. Be sure to only add a little at a time until you get the desired color.
Tightly place one layer of cake cubes in the bottom of a trifle dish or large glass bowl (fit as much cake as you can to not have gaps). Spoon one of the bowls of pudding over the top of the cake. Now spoon in 2 cups of the whipped topping over the pudding.
Repeat with another layer of cake, the other color of pudding, then 2 more cups of the whipped topping.
Refrigerate for at least 4 hours.
Make bird nests (2 of each color) from the edible candy grass. Do this by holding a half-inch thick group of grass and spin the grass tightly into a circle starting with one end.
Before serving, decorate the top of the trifle with 6 bird nests and add 3 candy eggs into each nest.

Notes

Store covered in the refrigerator for up to 3 days.

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Easter Popcorn – Bunny Bait

Mar 31, 2022

White chocolate covered popcorn with pretzels, chocolate egg candies, and cute sprinkles! Easter Popcorn or Bunny Bait is a must make treat!

Want more cute no bake Easter treats? Try Carrot Patch Dirt Cups and Peeps Nests!

Bunny Bait

I love holiday popcorn mixes like this all year long but I especially love them during the Easter season because we get to call them Bunny Bait! And how cute is that name?!

And if I was the Easter bunny, you could definitely catch me by making a big bowl of white chocolate popcorn with candy and pretzels and sprinkles!

Why You’ll Love This Recipe

Number one: no bake! No baking means that it’s great for kiddos that like to help. It also means it’s quick and easy.
It’s ready in about 15 minutes. You can make it even faster if you buy already popped popcorn instead of making your own!
It’s the perfect sweet and salty combination! Sweet from the white chocolate and egg candies and salty from the popcorn and pretzels.

Ingredients

Popcorn kernels – if you are using already popped popcorn, one bag of popcorn should be fine
White melting chocolate – I recommend candy melts or white almond bark
Coconut oil – you can use butter if you prefer but coconut oil makes the white chocolate super smooth and shiny
Mini eggs – I used Cadbury Mini Eggs for this recipe but you can use any Easter egg chocolate with a candy coating
Pretzel sticks
Sprinkles – switch up the sprinkles for the holidays!

How To Make White Chocolate Popcorn

Make popcorn. Pop kernels into a large bowl.
Melt chocolate. Melt chocolate and coconut oil in microwave on 30 second intervals, stirring in between, until melted.
Color chocolate. Add 3-4 drops of red food coloring if desired.
Assemble. Pour half of the popcorn into serving bowl. Sprinkle with half the pretzels, half eggs, sprinkles, and finish by drizzling with half of the melted chocolate. Add remainder of popcorn and repeat.
Let set completely. Spoon onto parchment or wax paper and let set completely before serving.

How Long Is It Good For?

This white chocolate covered popcorn is best the day it’s made or the next day. After that the popcorn will start to get stale and/or soggy.

Make sure to store it in an airtight container to keep it as fresh as possible.

Variations

Use a bag of already popped popcorn instead of making your own.
Switch up the chocolates! Try a milk chocolate drizzle and white chocolate candies.
Add nuts or dried fruit.
Cereals like Chex or Crispix add a great crunch without adding more sweet or salty.

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📖 Recipe

Yield: 6 - 8 servings

Easter Popcorn

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

¾ cup popcorn kernels
1 cup white melting chocolate
1 tablespoon coconut oil or butter
1 ¼ cup mini eggs, crushed
1 cup pretzel sticks, broken in half
½ cup sprinkles

Instructions

With an air popper, pop kernels into a large bowl. You may have to do it in two batches, depending on the capacity of you air popper.
Melt chocolate and coconut oil in microwave on 30 second intervals, stirring in between, until melted.
Add 3-4 drops of red food coloring if desired.
Pour half of the popcorn into serving bowl. Sprinkle with half the pretzels, half eggs, sprinkles, and finish by drizzling with half of the melted chocolate.
Add remainder of popcorn and repeat.
Spoon onto parchment or wax paper and let set completely before serving.

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Easter Sugar Cookie Cups

Mar 30, 2022

The cutest Easter treat! Use store-bought cookie dough to make Easter Sugar Cookie Cups filled with fluffy frosting and topped with Easter egg candies.

Looking for more cute Easter dessert ideas? Try Carrot Patch Dirt Cups and Peeps Nests!

Easter Sugar Cookie Cups with green frosting and Easter egg candies

I can’t believe we are just a few weeks away from Easter!

Easter desserts are some of my favorite desserts. I love all things pastel and spring-y so these Easter Sugar Cookie Cups are right up my alley.

These are going to be so perfect for Easter parties or if you are looking for Easter desserts for kids. They’re also really easy to make and the kiddos can definitely help.

Easter sugar cookies topped with egg candies on a white plate

Why You Will Love This Recipe

It starts with store-bought sugar cookie dough so it’s super easy! The cookies bake in less than 15 minutes and then you get to do the fun part: decorating. And your kids will love to help with the frosting and placing the Easter eggs on top.
The combination of the sugar cookie with fluffy frosting and crunchy egg candies is so delicious.
You can make the cookie cups ahead of time and decorate them right before you plan to serve them.
Aren’t they just the cutest Easter sugar cookies you have ever seen?!

Ingredients

Pillsbury Sugar Cookie Dough – for this recipe, I like the “ready to bake” cookie dough that is already divided into servings. It’s very easy to pop the individual servings into the muffin tin to get the cookie cups.
Unsalted butter – you want the butter to be softened to room temperature because you are using it for the frosting.
Powdered sugar – this incorporates better than granulated sugar would so it creates a smoother, creamy frosting.
Vanilla extract
Kosher salt
Milk
Green food coloring – the food coloring is going in the frosting and is totally optional. You can leave the frosting as is if you prefer.
Egg Candies – there are so many types of egg-shaped candies in the stores during Easter season but I used the Hershey’s ones for these pictures.

Using store-bought cookie dough to make cookie cups

How To Make Easter Sugar Cookie Cups

Prepare. Liberally spray a regular sized muffin tin with baking spray. Put one section of dough in each well.
Bake. Bake at 350F for 10-14 minutes until lightly browned (according to package instructions.)
Shape. Immediately after baking, using a tart shaper or the bottom of a spice jar, LIGHTLY and SLOWLY press the centers of the cookies down to create an indentation for the frosting.
Cool. Let the cookies cool for about 5 minutes in the tin and then carefully remove them. Cool completely.

Homemade buttercream frosting with green food dye

Beat butter. Beat the butter until light and fluffy.
Beat in remaining ingredients. Add powdered sugar, one cup at a time, and beat on low until all the powdered sugar has been added. Add in vanilla extract and salt. Add milk until desired consistency is reached. Beat for an additional 2-3 minutes until the frosting is light and fluffy.
Add color. If coloring frosting, add the gel food coloring one drop at a time until desired color is achieved.

Collage of piping frosting into sugar cookie cups and topping them with egg candies

Prepare frosting for piping. Add frosting to a piping bag.
Decorate. After the cookies have completely cooled, pipe the frosting into the middle of the cookie cup. Top with 3 chocolate eggs.

Tips and Tricks

Make this recipe even easier by using store-bought frosting, too! You can buy it green or buy your favorite white frosting and dye it with food coloring.
If you add too much milk to the frosting, add small amounts of powdered sugar until it gets back to the correct consistency.
Make sure to let them cool in the muffin tin for the full 5 minutes before attempting to remove them. They will fall apart if they are too hot.

How Long Are They Good For?

Unfrosted cookies can be stored at room temperature in an airtight container for up to a week. Frosted cookies are good for up to 3 days, in an airtight container at room temperature

Can You Freeze Them?

You can freeze the unfrosted cookies for up to 3 months. I would wrap them tightly in plastic wrap and then put them in an airtight container.

Make sure to bring them back to room temperature before frosting and decorating.

Easter sugar cookies with egg candies on a wire rack

Can You Make Them Ahead?

The cookie can be made several days ahead if necessary. Store them in an airtight container at room temperature.

Can You Decorate Them Ahead?

I wouldn’t recommend decorating them more than 2 days before you plan to serve them.

How To Decorate Without Piping Bags

You can put the frosting in a large ziploc bag and cut off one of the corners to pipe the frosting into the cookies.

Three Easter Sugar Cookie Cups stacked on top of each other

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📖 Recipe

Yield: 24 cookies

Easter Sugar Cookie Cups

The cutest Easter treat! Use store-bought cookie dough to make Easter Sugar Cookie Cups filled with fluffy frosting and topped with Easter egg candies.

Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Ingredients

1 (16 ounce) package Pillsbury Sugar Cookie Dough
1 cup unsalted butter, softened to room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon kosher salt
1-2 tablespoons milk
green food coloring
2 (9 ounce) packages Hershey’s Egg Candies (or similar)

Instructions

!For the cookies:
1. Preheat oven to 350℉. Liberally spray a regular sized muffin tin with baking spray.
2. Separate the premade cookie dough and put one section of dough in each well.
3. Bake for 10-14 minutes until lightly browned (according to package instructions.)
Immediately after baking, using a tart shaper or the bottom of a spice jar, LIGHTLY and SLOWLY press the centers of the cookies down. This creates a small indentation for the frosting.
4. Let the cookies cool for about 5 minutes in the tin and then carefully remove them by using a butter knife to help lift them out of the wells. Transfer to a cooling rack to finish cooling.

!For the frosting:
1. In a large mixing bowl, beat the butter until light and pale in color, about 2-3 minutes.
2. Add in the powdered sugar, one cup at a time, and beat on low until all the powdered sugar has been added. Increase mixer speed to medium and beat until fully combined.
3. Add in vanilla extract and salt.
4. Add 1 Tablespoon of milk and continue to beat, adding a little more milk until desired consistency is reached. Beat for an additional 2-3 minutes until the frosting is light and fluffy.
5. If coloring frosting, add the gel food coloring one drop at a time until desired color is achieved. Add frosting to a piping bag.
6. After the cookies have completely cooled, pipe the frosting into the middle of the cookie cup. Top with 3 chocolate eggs.

Carrot Cake Cupcakes with Cream Cheese Frosting

Mar 16, 2022

The most delicious Carrot Cake Cupcakes! They are soft and fluffy and topped with homemade cream cheese frosting. Perfect for Easter!

If you want to make more carrot cakes, try Carrot Cake with Buttermilk Glaze or Carrot Cake Roll!

Carrot cake cupcakes with cinnamon cream cheese frosting and walnuts on top

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot cake cupcakes are truly one of my favorite desserts ever. I love the combination of the cinnamon cupcake with the cream cheese frosting. I love that I can pretend I’m being healthy by eating carrots.

These cupcakes are moist, fluffy, so soft, and just perfect. They are topped with a homemade cinnamon cream cheese frosting and walnuts for a little crunch.

Make them for your Easter party or any time of year!

Carrot cake cupcakes with homemade cream cheese frosting with a bite taken out

Why This Recipe Works

Carrot cupcakes are the perfect year round dessert! They work for Easter because carrots and they work for the cooler months because the cinnamon and ginger feel like fall spices.
Cream cheese frosting is everyone’s favorite!
They are a great use for that bag of carrots in your fridge that you’re worried is going to go bad!

Ingredients

Keep scrolling for ingredient amounts!

All purpose flour
Baking soda
Baking powder
Salt
Cinnamon – cinnamon will be going in the cupcakes and the cream cheese frosting
Ground ginger
Granulated sugar
Brown sugar
Canola or vegetable oil
Eggs
Egg yolk
Vanilla extract – vanilla will be going in the cupcakes and the cream cheese
Orange zest
Buttermilk
Grated carrots – you can grate carrots by hand or use a food processor. You’ll need 5 – 6 carrots
Cream cheese – for the cream cheese frosting, of course!
Butter – for the cream cheese frosting
Powdered sugar
Walnuts – walnuts are optional but look really cute on top of the cupcakes!

How To Make Carrot Cake Cupcakes

Combine dry ingredients. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger into a large mixing bowl.
Combine wet ingredients. In a separate bowl, whisk together the granulated sugar, brown sugar, and oil. Add one egg at a time. Add the egg yolk, vanilla extract, and orange zest, and whisk until combined.
Combine wet and dry ingredients. Pour about a third of the dry ingredients into the wet ingredients along with the buttermilk, and fold together with a spatula or wooden spoon. Add in the remaining ingredients, and continue folding until everything is just combined.
Add carrots. Fold in the grated carrots.

Carrot cake cupcakes in the muffin tin before and after baking

Fill muffin cups. Spoon the batter into the cupcake liners about halfway full.
Bake and cool. Bake at 350F for 15-20 minutes, or until a toothpick inserted into the middle cupcakes comes out clean. Cool completely before frosting.

Homemade Cream Cheese Frosting

Combine ingredients. Cream together the 8 ounces of cream cheese and 1 stick of butter with an electric hand mixer on medium speed.
Add sugar. Gradually add in the 2 cups of powdered sugar and continue blending until the frosting is smooth. Add 1 teaspoon cinnamon and 1 teaspoon vanilla extract, and blend on low speed until everything is mixed.
Decorate. Transfer the frosting to a piping bag with a large tip, and pipe the frosting onto the cooled cupcakes.

Carrot cupcakes with cinnamon cream cheese frosting and walnuts on top

How To Store Carrot Cake Cupcakes

Because these cupcakes have cream cheese frosting, they need to be stored in the refrigerator. Cover them well and they will be good for up to 5 days.

Let them stand at room temperature for 15 – 20 minutes before serving to get the chill off.

Can You Freeze Carrot Cake Cupcakes?

You can freeze the cupcakes without the frosting for up to 3 months. I recommend wrapping them tightly with plastic wrap and then placing in freezer ziploc bags.

When you are ready to serve them, let them defrost at room temperature for several hours and then you can make the frosting and decorate them.

Carrot cake cupcakes with cream cheese frosting and walnuts on top

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📖 Recipe

Yield: 12 cupcakes

Carrot Cake Cupcakes

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

For the cupcakes

1 ½ cup all purpose flour, spooned and leveled
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup granulated sugar
¾ cup brown sugar, light or dark, packed
¾ cup canola or vegetable oil
2 large eggs, room temperature
1 large egg yolk, room temperature
1 teaspoon vanilla extract
½ teaspoon orange zest
¼ cup buttermilk
1 ½ cups grated carrots, 4-5 medium carrots

For the cream cheese frosting

1 (8 ounce) package of cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ cup chopped walnuts, optional

Instructions

Preheat the oven to 350°. Place 12 white cupcake liners into a regular muffin tin. Set aside.
For the cake, sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger into a large mixing bowl, then whisk the dry ingredients to make sure everything is mixed thoroughly. Set aside.
Mix together the granulated sugar, brown sugar, and oil with a whisk. Add one egg at a time, making sure they are each incorporated before adding the next. Add the egg yolk, vanilla extract, and orange zest, and whisk until combined.
Pour about a third of the dry ingredients into the wet ingredients along with the buttermilk, and fold together with a spatula or wooden spoon. Add in the remaining ingredients, and continue folding until everything is just combined. Fold in the grated carrots.
Spoon the batter into the cupcake liners about halfway full. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the middle cupcakes comes out clean. Set the cupcakes on a cooling rack to rest.
To make the cinnamon cream cheese frosting, in a large bowl, cream together the cream cheese and butter with an electric hand mixer on medium speed. Gradually add in the powdered sugar and continue blending until the frosting is smooth. Add the cinnamon and vanilla extract, and blend on low speed until everything is mixed.
Transfer the frosting to a piping bag with a large star tip, and pipe the frosting onto the cooled cupcakes (make sure the cupcakes are completely cool before adding frosting, or the frosting will melt). Serve at room temperature.

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Grasshopper Pie

Mar 15, 2022

Light, fluffy mint mousse in an Oreo pie crust. Classic Grasshopper Pie is cool and creamy and the perfect spring and summer dessert.

Looking for more cool, creamy pies? Try No Bake Peanut Butter Pie and Frozen Lemonade Pie!

Slice of grasshopper pie with a bite taken out of it

This is going to be your go to dessert this summer!

It’s super easy (the only thing you bake is the crust!) and it’s the perfect cool treat for those hot summer days.

Creme de menthe pie with a slice taken out

What Is Grasshopper Pie

Grasshopper Pie is a delicious dessert based on the classic Grasshopper cocktail. It’s a creamy, mint chocolate cocktail that’s more dessert than drink.

This grasshopper pie has all the flavors of that cocktail! A chocolate crust and a light and fluffy mint mousse filling.

The classic version of grasshopper pie has alcohol in it but I’ve left it out of this version to make it more kid-friendly. But don’t worry, the instructions for the boozy version is with the recipe, too!

Ingredients

Keep scrolling for ingredient amounts!

Oreo crumbs – these are for your chocolate crust. Just run Oreos through a food processor to get pretty fine crumbs
Shortening – you can use butter if you prefer but shortening will hold the shape if the pie crust better than butter
Marshmallows – the gelatin in marshmallows is what gives the pie it’s airy, fluffy texture
Half and half
Mint extract
Green food coloring
Cool Whip – this gets folded in to the pie filling to make it even more fluffy
Chocolate syrup – for drizzling on top, totally optional

How To Make Grasshopper Pie

Make pie crust. Stir together the Oreo crumbs and melted shortening in a medium bowl. Press the Oreo crumbs into the base and up the sides of a greased pie plate. Bake at 350F for 10-15 minutes, then set aside to cool.
Make ice bath. Prepare and ice bath by combining cold water and ice in a large bowl.
Make filling. In a saucepan over low heat, add the marshmallows and half and half. Stir constantly until marshmallows melt. Remove from heat immediately.
Cool filling. Place the saucepan in the ice bath and stir the melted marshmallows until they reach room temperature, about 3-5 minutes.
Add remaining ingredients. Add in the mint extract and food coloring, and stir until combined.

Add Cool Whip. Fold in the thawed Cool Whip into the filling.
Fill pie crust. Pour the filling into the pre-baked crust, and smooth out the top of the pie with a spatula or wooden spoon.
Chill. Cover and refrigerate the pie for at least 4 hours.
Decorate. If desired, garnish with chocolate syrup and chocolate mint cookie crumbs.

Creme de Menthe Pie

Turn this pie into Creme de Menthe Pie by leaving out the mint extract and adding 2 tablespoons of creme de menthe and 2 tablespoons creme de cacao. Those are liqueurs so they will add alcohol to the pie but it is a very small amount.

Storage

Grasshopper Pie needs to be kept in the fridge. Cover it tightly and it will stay good for up to 5 days.
You can freeze grasshopper pie for up to 2 months. Make sure to wrap it tightly and thaw before serving.

Creamy mint pie in a chocolate crust with chocolate drizzle on top

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📖 Recipe

Yield: 6 -8 slices

Grasshopper Pie

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

For the crust

22 whole Oreos, finely chopped or crushed
4 tablespoons shortening, melted

For the filling

6 cups (10 ounces) Large Marshmallows
½ cup half and half
1 teaspoon Mint extract
1 drop green food coloring (I used Wilton Food Color Gel Kelly Green)
1 (8 ounce) container Cool Whip, thawed
Optional Toppings: Chocolate syrup, crushed chocolate mint cookies

Instructions

Preheat the oven to 350°. Stir together the Oreo crumbs and melted shortening in a medium bowl. Grease a 9-inch pie dish with butter or shortening, and press the Oreo crumbs into the base and up the sides. Bake for 10-15 minutes, then set aside to cool.
Prepare and ice bath by combining cold water and ice in a large bowl or 9x13 baking dish. Set in the freezer or refrigerator until ready to use.
In a small or medium saucepan over low heat, add the marshmallows and half and half. Stir constantly with a wooden spoon or spatula, to prevent scorching, until the marshmallows have just melted about 10 minutes, then remove from heat immediately.
Take the ice bath out of the freezer, and place the saucepan in the ice bath, and constantly stir the melted marshmallows until they reach room temperature, about 3-5 minutes. Add in the mint extract and food coloring, and stir until combined.
Fold in the thawed whipped topping into the saucepan until well mixed. Pour the filling into the pre-baked crust, and smooth out the top of the pie with a spatula or wooden spoon.
Cover with plastic wrap and refrigerate the pie for at least 4 hours, or until the pie is set and easy to slice. If desired, garnish with chocolate syrup and chocolate mint cookie crumbs.

Notes

Make a creme de menthe pie by leaving out the mint extract and adding 2 tablespoons of creme de menthe and 2 tablespoons creme de cacao

Carrot Patch Dirt Cups

Mar 14, 2022

The cutest no bake Easter dessert! Carrot Patch Dirt Cups are chocolate pudding cups topped with crushed Oreos to look like dirt and with a white chocolate covered strawberry “carrot” on top!

If you love fun spring desserts like this, try Dirt and Worms Chex Mix and Sand Pudding!

Dirt cups made with chocolate pudding, crushed oreos, and white chocolate covered strawberries decorated to look like carrots

Easter Dirt Cups

I think we can all agree that no bake dessert recipes are the best kind of dessert recipes. Especially if you’re prepping lots of food for a party or trying to pull off a holiday get together.

And especially if the no bake dessert is as cute as these Carrot Patch Dirt Cups!

This cute Easter dessert calls for only 6 ingredients, it’s completely no bake, and they look so impressive!

Make it for a class party, an Easter egg hunt, or any other spring event!

White chocolate covered strawberries decorated to look like carrots

Ingredients for Carrot Patch Dirt Cups

Keep scrolling for ingredient amounts!

Chocolate pudding mix
Whole milk
Oreos – you can also used crushed chocolate graham crackers or other chocolate cookies
Fresh strawberries
White chocolate melting wafers
Orange food coloring – you can use a mixture of red and yellow if you don’t have orange

How To Make Carrot Patch Strawberries

Make orange white chocolate. Melt the white chocolate wafers in a microwave-safe bowl in 30 second increments, until smooth. Put in a few drops of food coloring and stir until you have your desired orange color.
Decorate. Dip strawberries into the melted chocolate, making sure the stems are up. Transfer to parchment paper and let set. Once they are set, use a spoon to drizzle over more chocolate onto the strawberries to resemble carrots.

How To Make Easter Dirt Cups Dessert

Make pudding. Combine pudding mix and cold milk. Stir for two minutes then set aside. Pudding should set in five minutes.
Assemble. In a little cup, spoon in the pudding and sprinkle with oreo crumbs to create the “dirt”.
Decorate. Top with two of your chocolate-covered strawberries

Variations

Make it dairy free! Most pudding mixes won’t have dairy (and Oreos are vegan!) so you only need to substitute the milk to make these dairy free. I suggest almond milk but you can use your favorite non-dairy milk.
Use different cookies. I think Oreo crumbs make the best “dirt” but you can use chocolate graham crackers or another chocolate cookie if you prefer.
Make it an easy pudding cup recipe! If you don’t want to make your own pudding and/or dirty plastic cups, use store-bought chocolate pudding cups and just top them with Oreos and the white chocolate covered strawberry “carrots”.
Use orange candy melts. You can turn this 6 ingredient recipe into a 5 ingredient recipe by using orange candy melts instead of adding food coloring to white chocolate. You can find orange candy melts at any craft store or even large grocery stores like Walmart!

Easter dirt cups made with chocolate pudding, crushed Oreos, and white chocolate covered strawberries decorated to look like carrots

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📖 Recipe

Yield: 6 servings

Carrot Patch Dirt Cups

The cutest no bake Easter dessert! Carrot Patch Dirt Cups are chocolate pudding cups topped with crushed Oreos to look like dirt and with a white chocolate covered strawberry "carrot" on top!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

2 (3.0 ounce) boxes of chocolate pudding mix
4 cups cold whole milk
20 Oreos, crushed
12 fresh strawberries
10 ounces white chocolate melting wafers
Orange food coloring (or red + yellow)

Instructions

1. In a large bowl, combine pudding mix and cold milk. Stir for two minutes then set aside. Pudding should set in five minutes.
2. While your pudding is setting, melt the white chocolate wafers in a microwave-safe bowl in 30 second increments, until smooth.
3. Put in a few drops of food coloring and stir until you have your desired orange color.
4. Roll your strawberries into your melted chocolate, making sure the stems are up. Transfer to parchment paper and let set. Once they are set, use a spoon to drizzle over more chocolate onto the strawberries.
5. In a little cup, spoon in the pudding and sprinkle with oreo crumbs to create the “dirt”. Top with two of your chocolate-covered strawberries

Roasted Red Pepper Hummus

Feb 21, 2022

Delicious homemade Roasted Red Pepper Hummus is easy and quick with just a few ingredients. It’s made with chickpeas, roasted red peppers, tahini, and spices. It is creamy and so delicious!

Bowl of roasted red pepper hummus with tortilla chips

I didn’t love hummus until I started making it on my own. There really is nothing like freshly made, still warm homemade hummus.

And luckily, it’s super easy to make! You don’t even have to cook anything.

Roasted red pepper hummus is my favorite kind because it’s a little smoky, a little sweet, and just has so much flavor. Plus, when you make hummus at home, you can make it as smooth and creamy as you want!

Ingredients for Roasted Red Pepper Hummus

Keep scrolling for ingredient amounts!

Canned chickpeas – make sure you drain and rinse them well
Roasted red peppers – you can buy them in the jar (find them with the olives in the grocery store) or look below for instructions on how to roast your own!
Garlic
Tahini – you can find tahini with the nut butters or in the international food aisle in most grocery stores. If not, you can order it online
Lemon juice
Olive oil
Smoked paprika
Ground cumin
Salt and pepper
Sesame seeds – optional but they look really pretty sprinkled on top

How To Make Hummus with Roasted Red Peppers

Blend. Use a blender or food processor to blend all ingredients until smooth, adding water as needed.
Top and serve. Transfer to a bowl and top with garnishes. Serve!

How To Make Roasted Red Peppers

Prepare. Cut 4 – 5 red peppers in half and place on a parchment-lined baking sheet.
Roast. Bake at 450F for 15 – 20 minutes. The skins should be very dark and the pepper will be soft.
Steam. Transfer the hot peppers to a ziploc bag and close tightly. Let them steam themselves for about 10 minutes.
Finish. The skins should slide right off after that. Remove the skins and transfer to your storage container. They will be good for up to a week.

Tortilla chip being dipped in red pepper hummus

How Long Is Homemade Hummus Good For

Homemade hummus is good for up to 4 – 5 days in the refrigerator. Make sure to store it in an airtight container.

You can serve it cold right out of the fridge or warm it up a bit.

What To Serve With Hummus

Pita chips, tortilla chips or pretzels
Sliced veggies like carrots, celery, and cucumbers
Spread it on a tortilla and make a wrap
Replace mayo on a sandwich
Use it to make lettuce wraps

Roasted red pepper hummus topped with roasted chickpeas, red pepper, and parsley

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📖 Recipe

Yield: 6 servings

Roasted Red Pepper Hummus

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

2 cups canned chickpeas, drained, rinsed
6 roasted red peppers, about ¾ cup
1 medium garlic clove, chopped
1 ½ tablespoon tahini
½ lemon, juiced
2 tablespoon olive oil + more for serving
1 teaspoon smoked paprika + more for serving
⅛ teaspoon ground cumin
Salt and pepper to taste
1-2 tablespoon cold water, if needed for easier blending
Garnish with: sesame seeds, ground paprika, roasted peppers, olive oil

Instructions

Add all ingredients to a small blender or food processor. Add 1 or 2 tablespoons of water if needed for easier blending. Pulse multiple times until smooth and creamy.
Transfer to a bowl and top with garnishes. Serve right away with crackers, vegetables, pita bread.

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