Strawberry/Blueberry Cheesecake Popsicles from Pops: Icy Treats for Everyone!

Every once in a while, I score a really cool cookbook.  This is one of those times.

Pops: Icy Treats for Everyone has so many refreshing popsicle ideas, plus a bunch of decadent popsicles and even ice cream sandwich recipes.

You’d never believe how easy they are to make because they all look so intricate.  The best part is when you’re able to make yours look just as good.  And they even taste good, too.

Even if you don’t feel like making anything from the book, you can just check out all of the awesome pictures and drool, but that’s up to you.  Ha!

For the recipe, you can buy Pops: Icy Treats for Everyone on Amazon.

PS:  I’ll be having a giveaway on Monday, so check back! 

The Perfect Red Velvet Cupcakes (Hummingbird Bakery Recipe)

The past week has been stressful.  Very, very stressful.

But it’s okay, because we have cupcakes, right?  Cupcakes always make everything better.  Especially these.

Kellen and I had the worst red velvet cupcakes at a little cupcake shop in Missouri, and ever since then I’ve been on a mission to make better ones to get that taste out of my mouth.  These are perfect, and I don’t throw that term around loosely.

Just in case this week has been stressful for you guys, too, just scroll through these (the following pictures aren’t mine, I found them all on Pinterest, except for the cupcake pictures :)):

P.s.  I’ve been having trouble with my comments working lately, so if you’re having problems leaving a comment, will you email me? (whatkatiesbaking@gmail.com)  Thanks guys!

 Cupcakes:

 

The Perfect Red Velvet Cupcakes
From: Hummingbird on High

Ingredients:

• 4 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 1 egg
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons red food coloring
• 1/2 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons distilled white vinegar
• Cream Cheese Frosting

Directions:

1. Preheat the oven to 325 (F).
2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. This creaming process should take about 5 minutes at sea-level, and around 3 minutes at high-altitude.
3. Turn the mixer up to high speed, slowly add the egg, and beat until everything is well incorporated. Do not overbeat — this should only take about a minute.
4. In a separate bowl, mix together the cocoa, red food coloring, and vanilla to make a thick dark, paste.
5. Add to the butter mixture and mix thoroughly until the batter just becomes evenly combined and colored, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Do not mix any longer than necessary.
6. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until just mixed, and then add half the flour (1/2 cup plus 1 tablespoon) and continue mixing until the flour is just incorporated.
7. Scrape down the side of the bowl and repeat this process until all the buttermilk and flour have been added.
8. Add the salt, baking soda, and vinegar one at a time. Turn the speed up to medium-high speed, and beat for about a minute.
9. Use a measuring spoon to dole out about 1 3/4 – 2 tablespoons of batter into cupcake cases in your muffin tin. The cases should be around two-thirds full.
10. Bake in the preheated oven for 20 – 25 minutes, or until the cupcake top bounces back when touched. A toothpick inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before removing them onto a wire rack to cool completely.
11. When the cupcakes are cold, frost with cream cheese frosting.

Biscoff Rice Krispie Treats

Do any of you remember how obsessed with Biscoff Spread I was a couple of months back?

It was bad.  Well, I think the obsession is back.

It must be that I just started my first week of senior year in college with a 21 hour workload.  Or it could just be the fact that it’s really good.

I don’t know, you decide.

These rice krispie treats may look boring and normal, but trust me, the taste is far from boring and normal.  Deeelliiiccciiioouusss.

Try it for yourself!

 

Biscoff Rice Krispie Treats
Adapted from: Rice Krispies

Ingredients:

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• 7 cups Kellogg’s Rice Krispies cereal
• 1 cup Biscoff Spread

Directions:

1. In large saucepan melt butter over low heat.
2. Add marshmallows  and stir until completely melted.
3. Remove from heat and stir in Biscoff Spread.
4. Add (Kellogs) rice krispies cereal. Stir until well coated .
5. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
6. Cool. Cut into 2-inch squares. Best if served the same day.

Tuna Noodle Casserole

When I was a kid, my family (mom, dad, and I) only ate dinner together about once a week.

The rest of the time it was just “fend for yourself,” so when we did eat together, I always looked forward to it.   Don’t worry, I wasn’t deprived, and I was actually grateful for it when I didn’t gain the “freshman 15” when I went to college.

We mostly ate steak (and now I don’t like steak anymore… my wallet appreciates that) but every once in a while my mom would make Tuna Helper and I loved it.

So, when she wanted to make Tuna Helper the other day, it brought back fond memories from childhood…. but, as I’ve gotten older, I’m not so fond of boxed foods, sooo I jumped at the opportunity to make some from scratch.

It tastes even better than Tuna Helper and it’s pretty dang good for you!  Even my mom, who is Ms. Picky/Anti-Healthy, agreed. I’ll definitely use this recipe again.

 

Tuna Noodle Casserole
Adapted from: Food.com 

Ingredients:

• 2 cups dry whole wheat rotini
• 1 small onion, finely chopped
• 2 (3 ounce) cans solid white tuna, water packed, well drained (can use 3 cans)
• 2 (5 ounce) cans cream of mushroom soup, undiluted
• 1/2 cup skim milk or 1/2 cup 1% low-fat milk 1
• (5 ounce) can sliced mushrooms, well drained
• 1/2 tablespoon season salt
•  1/4 teaspoon garlic powder
• 1/4 teaspoon coarse black pepper (or to taste)
• 1/2 cup grated reduced-fat cheddar cheese (or to taste)
• 1/8 cup jiffy corn muffin mix
• 1 cup broccoli

Directions:

1. Set oven to 350 degrees F.
2. Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture).
3. Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
4. Add in onion and tuna; toss to combine.
5. In a saucepan heat soup with milk until smooth.
6. Stir in mushrooms, broccoli, season salt, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
7. Transfer mixture to prepared baking dish.
8. Bake for about 30 minutes.
9. Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.

Cake Batter Puppy Chow

I’m sure, if you have Pinterest, that you’ve seen this recipe all over.  That’s how I found it, at least.

I got addicted to Pinterest last year in one of my classes.  It was a lecture class and we sat in front of computers for 1 1/2 hours… what was I supposed to do?  My professor clearly wanted me to be on Pinterest.  Besides, I think it made me pay attention more because I knew I had to listen even more carefully if I was going to be “off task” by being on Pinterest.

So, lesson learned, multi-tasking makes you more attentive.  (Riiighhht…)

Anyway, I’ve found a lot of great recipes on Pinterest and this is one of my favorites.  However, if you have an addictive personality, I don’t suggest you make this because it is so addicting.  Just walk away.  Give it as gifts… that’s what I had to do.

Cake Batter Puppy Chow
From: So Very Blessed 

Ingredients:

• 5 cups Chex cereal (I prefer the Rice Chex)
• 10 oz (5 squares) vanilla flavored Almond Bark
• 1 1/2 cups yellow cake mix
• 1/2 cup powdered sugar
• vegetable shortening, optional
• Sprinkles!

Directions:

1. Melt almond bark according to the package directions, adding vegetable shortening to thin if desired.
2. Pour the cereal, cake mix, and powdered sugar into a paper bag or container with a lid.
3. Drizzle melted Almond Bark over the cereal and fold down the top of the paper bag or put the lid on the container.
4. Shake bag or container until the cereal is evenly coated.
5. Add in sprinkles if desired.

Extra Fudgy Healthy Brownies

I’ve been having a little bit of writer’s block the past few weeks, and it still isn’t fully healed.

So, instead of telling you all what I’ve been up to lately, I’m just going to show you pictures and hope you can forgive me.

Also, here’s an extremely fudgy and weird brownie recipe I whipped up.  I saw a “red velvet brownie” recipe made with beans and I just went all out and added avocados.  I guess if you weren’t made about the writer’s block, this recipe might make you mad.  But don’t let it.. I promise it tastes a million times better than it sounds.  The lack of flour and replacement of beans and avocados makes these brownies so fudgy it’s ridiculous.

 

He loves Blue Moon.

 

Crafts.

New toy.

Yummy eats.

Her 21st birthday.

Extra Fudgy Healthy Brownies
Adapted from: Munchin’ with Munchkin 

Ingredients:

• 1 cup red kidney beans
• ½ cup avocado
• ½ cup cocoa powder
• 1 tsp vanilla extract
• ½ tsp almond extract
• ¾ tsp baking powder
• 1/8 tsp baking soda
• 1/4 cup applesauce
• 1/8 tsp salt
• 1 cup brown sugar
• 2 eggs
• ¼ cup chocolate chips

Directions:

1. Preheat oven to 350.
2. Spray an 8×8 inch pan with cooking spray. Set aside.
3. In a food processor, puree kidney beans and avocado. Transfer to a large bowl.
4. Add remaining ingredients and mix by hand until smooth and fully combined.
5. Fold batter into the greased pan.
6. Bake for 35-40 minutes, turning the pan halfway through.
7. When the brownies are done, test them with a toothpick. You want some batter to cling to the toothpick. Do not over bake.
8. Let cool completely.
9. Cut and enjoy.

No Cook Brown Sugar Peach Pineapple Ice Cream

I don’t know where all of you live, but where I live, the average temperature lately has been about 105 degrees.

Yesterday, it was around 90 and I’m sure everyone in town got excited.  And there was an overcast. It was a good day.

Unfortunately it’s back to 108 degrees today.  If it’s hot where you live, you have to make this “ice cream”. I say it’s ice cream, but the consistency is more of a slushy/granita.  The vodka is used so that the ice cream doesn’t fully freeze and keeps the correct texture.

Pineapple and peach are wonderful combination, and this is a super refreshing dessert.

Is the temperature unbearably hot where you live?

No Cook Brown Sugar Peach Ice Cream
Adapted from:  Make and Takes

Ingredients:

• 4 peaches, pitted and chopped
• 1 cup brown sugar
• ¼ cup sour cream
• ½ cup heavy cream
• ½ cup water
• 1 cup milk (I used flax milk, but any would be fine)
• ¼ cup pineapple vodka
• 1 tsp vanilla

Directions:

1. Mix all ingredients in a bowl until fully combined.
2. Pour into ice cream maker and follow maker’s instructions.