Strawberry Cheesecake Salad – or what I like to call a “potluck salad.” Rich and creamy cheesecake filling is folded into your favorite berries to create the most amazing fruit salad ever!
With the weather warming up, everyone has Spring on their minds!
Foggy nights give way to sunny days, the air tinged with crispness. People smile more. Neighbor noise more bearable, even our “Zombie” neighbor. Strangers are a little less mean (except when parking spaces are involved). The first of the spring things are popping up at markets: rosy rhubarb and strawberries, asparagus , spring onions, and pale green garlic. And what better way to celebrate the glorious sunny weather than to savour the earlier-than-expected arrival of this year’s first crop of delicious strawberries.
Yup, It’s Strawberry Time Again !!!!! The much awaited spring gardening delicacy has finally arrived.
OK, let’s get back to the today recipe. Can I suggest you yet another delicious way to welcome spring and eat Your favorite Berry, or what I like to call a “potluck salad.”
You know, the kind of fruit salad that’s loaded with whipped cream, pudding and marshmallows – salad you’ll want for a dessert.
Easy to make Strawberry Cheesecake Salad and definately easy to go makes the most perfect salad for any potluck or family gathering. Which is good, because it tends to get a bit runny when it sits overnight, so you don’t want any leftovers. Just be sure not to add the fruit and marshmallows until just before serving!
1 box (3.4 oz.) cheesecake or white chocolate pudding mix
12 oz whipped topping
3 (6 oz) containers strawberry yogurt
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
3 cups miniature marshmallows (optional)
Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate until just before serving (at least an hour).
When you are ready to serve, slice the strawberries and bananas.
You can find complete recipes of this Strawberry Cheesecake Salad in cakescottage.com
S’mores heaven! These Hershey S’mores Kiss Cookies are almost too adorable to eat.
It has begun snowing, houses in the neighborhood have already been decorated and I can see various Cristmas cookies on more and more food blogs, advertisements bombard with a festive atmosphere, but I’m totally in another story….
Somehow this festive spirit came too quickly.
After the 24th week, our baby finally decided to have a good turn and my gynecologist confirmed everything I had been feeling all the time … IT’S A BOY!
Uff … the room in my head was already in pink, dresses were everywhere, and the Disney Princesses from the fairy tales on the walls.
But now we need some reorganization. Do you have any ideas how to organize a room for a little boy? Any proposal would be more than welcome….feel free to leave a comment.
Let’s go back to the preparation of Christmas treats … I think that no Christmas can go without cookies. The method is very simple.
10 tablespoons unsalted butter, softened to room temperature
1 cup granulated sugar
1 cup creamy peanut butter
2 teaspoons vanilla extract
1 and 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
12 large marshmallows, cut in half
24 Hershey kisses milk chocolate, unwrapped
Preheat the oven to 350 degrees F.
In a large bowl combine the butter and sugar, stir until combined.
Add eggs, peanut butter and vanilla, mix on medium-speed until it is well combined.
Slowly add the flour, baking powder and salt.
Roll out the dough and take out a ball of about 1 tablespoon, place it in a cookie sheet that is covered with baking paper.
Repeat with the remaining dough.
Bake for 8-10 minutes until there is a slight brown color on the edges.
You can find complete recipes of this Hershey S’mores Kiss Cookies in sugarapron.com
Have you ever wanted to EAT hot chocolate? And I’m not talking about scooping powdered hot cocoa mix into your mouth.. that’s weird.. I hope you’ve never done that.
I’m talking about infusing the flavor of hot chocolate into everything, because why shouldn’t we have our hot chocolate and be able to eat it too? 🙂
And that’s how the hot chocolate cake was born in my kitchen and devoured in one day.
The stand out ingredient in this cake is International Delight’s new Dark Hot Chocolate. It gives this cake a rich hot chocolate flavor, and it helps make the cake extra moist! Whenever we have the chance to try a new product, you know it’s good when it disappears within a day or two!
Not only did we try the hot chocolate in the cake, but it was phenomenal when heated in the microwave and enjoyed like traditional hot chocolate but, here’s the kicker.. it’s also really good just cold straight out of the fridge!!
You can bake with it and you can drink it.. reminds me of the Julia Child quote, “I enjoy cooking with wine, sometimes I even put it in the food,” haha, very fitting!
3 eggs plus 1 egg yolk
1 & 1/3 cup International Delight Dark Hot Chocolate
1/2 cup oil
Chocolate cake mix
1/2 cup heavy cream
3/4 cup milk chocolate chips
2 sticks butter, room temperature
1 & 1/2 containers marshmallow fluff, 7oz each
1/2 tsp vanilla extract
2 cups powdered sugar
Mini marshmallows to top the cake
Preheat the oven according to the directions on the box.
Using butter, grease the bottom and sides of two 8 inch round cake pans or springform pans and line the bottom with a round piece of parchment paper. To ensure even baking, place a bake even strip around the pan. You can make your own homemade bake even strip by cutting a towel or shirt to fit the size of your pan. Get the fabric really wet, then squeeze out the dripping water but do not squeeze it too dry. Secure the fabric around the pan with a safety pin.
In a mixing bowl combine the eggs, egg yolk, International Delight Hot Chocolate, and oil. Slowly add in the chocolate cake mix and beat using an electric mixer until all of the cake mix is incorporated.
Scrape the batter into the prepared cake pans, using a spatula to evenly spread it. Put an even amount of cake batter in each pan.
Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
Once the cake is done, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cake, do so now using either a cake lever or knife. Make sure the cake is completely cooled, then wrap the cake in plastic wrap and place it in the refrigerator. This cake is good for up to one week like this.
Place chocolate chips in a medium heat-proof bowl.
In a small pot over low heat, heat the heavy cream until boiling.
Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
Use a spatula to stir the mixture until smooth.
Allow the ganache to come to room temperature before adding it to the cake.
Chocolate strawberry dessert kabobs filled with strawberries, marshmallows, brownies and chocolate! What more could you ask for?
If you know me, I’m all about simple, EASY, yet delicious recipes! These dessert kabobs are just that! I first saw these at a baby shower a few months ago and I had to make them at home with my kiddos. They absolutely loved them and they were the perfect treat for them to help in kitchen.
It would be fun to have a whole station set up at a shower/party and let your guests make their own dessert kabobs. You could get creative and have different fruit and different kinds of treats to add like brownies, short cake, rice krispies, marshmallows and donut holes. The possibilities are endless! I’m drooling just thinking about a donut kabob. Must stop now!
I have to say one of my all time favorite combos is chocolate and strawberries so these did not disappoint. Such an easy and yummy no-bake treat! Perfect for summer!
12 Large marshmallows
12 brownie bites (I bought them pre-made)
Hot fudge sauce (or melted chocolate), for drizzling
Wash and cut the tops off the strawberries. Place on a paper towel to dry.
Place the strawberry, brownie bite and marshmallow through a skewer (I used these ones). Place on a plate or wax paper.
You can find complete recipes of this Chocolate strawberry dessert kabobs in iheartnaptime.net
Easy S’mores Bars, the best summer potluck cookie recipe! Loads of graham crackers, chocolate, and marshmallow all in one cookie and no fire pit needed!
Do you like s’mores? I love them, but not always convenient to have a fire when you’re in the mood for one. These Easy S’mores Bars will help with those s’mores cravings. I made them late at night so unfortunately I didn’t take any pictures while I was going along, but they’re easy to make I swear!
Yes, I know there are many s’more bar recipes out there. The ones I have seen are all made in small pans. A small pan is not going to cut it. I made these in a 13×9-inch pan and trust me, go with the 13×9 inch pan version! These s’more cookies will go FAST! If you want to spruce these cookies up a bit you could add all sorts of things like nuts, peanut butter, bananas, toffee bits, coconut, etc.
Some recipes call for the king size chocolate bars, but I used regular sized chocolate bars. Unfortunately, you do need quite a few to fill a 13×9-inch pan (like 9 chocolate bars…) so look for a multi-pack in the candy section of your grocery store. You could also just use chocolate chips if you want or melt the chocolate chips, spread on wax paper, cool until hard, and use that instead of the chocolate bars. If you do just use chocolate chips, it may take some extra effort spreading the marshmallow fluff on top since you won’t have a flat surface like the bars. Hope you enjoy these Easy S’mores Bars as much as we do!
2½ cups all-purpose flour
1½ cups graham cracker crumbs
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup light brown sugar
¾ cup granulated sugar
2 teaspoons vanilla
9 regular size chocolate bars (such as Hershey’s)
16 ounce tub marshmallow fluff
Preheat oven to 350 degrees F. Lightly grease a 13×9-inch baking dish with shortening or nonstick spray.
In a medium bowl, mix together flour, graham cracker crumbs, baking soda, and salt until well combined.
In a separate large bowl, mix together butter and sugars with an electric mixer on medium speed until well combined. Mix in egg and vanilla until well combined then flour mixture.
You can find complete recipes of this Easy S’mores Bars Cookie Recipe in snappygourmet.com