Chocolate Lush

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

Last week I posted a recipe for Strawberry Cheesecake Lush; a variation of the original Chocolate Lush – neither of which I’d made or heard of before.  I fell in love with the Strawberry Cheesecake version – and many of you did, too.  It’s an easy, simple {no bake!} dessert, perfect for summer potlucks.

I’ve had so many requests for the original version – which boasts a quick and easy nut crust – that I decided to make it and share it with you today.  It’s a tough job, but I’m willing to make the sacrifice. ;-)

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

To make the nut crust, you’ll simply combine 1 cup of flour, 8 tablespoons of melted butter, and 1/2 cup of pecans.  Press the mixture into a 9×13 pan and bake for 15 minutes.  While it’s cooling, make your layers of chocolate and creamy yumminess!

I used my Hamilton Beach 6-Speed Stand Mixer for the cream cheese layer: quite honestly, you can’t go wrong with a mixture of cream cheese, powdered sugar, and Cool Whip.

I don’t know what it’s like in your house, but it seems like the minute I turn on my mixer is the precise moment Doodle “needs” something or wants to show me something.  I love that I can walk in the other room and leave it running while I check to see what’s up {usually some new karate move or a make-shift pinpall machine he’s fashioned out of cardboard and bottlecaps}.

Anyhoo, the Hamilton Beach stand mixer boasts a powerful 300-watt motor, and six speeds with a special fold setting.  It’s comparable to Kitchen-Aid, but for just a fraction of the price!  It includes all of the same features, including a stainless steel bowl, flat beater, whisk, and dough hook.  The mixing head spins as it rotates completely in the bowl, ensuring even consistency, and with non-slip feet, your mixer won’t be shaking around all over your counter top.

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

After spreading on the cream cheese layer, I whipped up the chocolate pudding layer: it’s just milk, pudding mix, and Cool Whip.  Super easy and light!  For this, I used my Hamilton Beach SoftScrape Hand Mixer – with this mixer, I’m able to mix quickly and without having to constantly stop to scrape the bowl {huge pet peeve}.

While I love, love, love stand mixers, a hand mixer is a super important small kitchen appliance to have.  I love using my hand mixer when I just need to mix something up quickly – less fuss, hassle, and clean up!  This mixer comes with soft scrape beaters – these specially coated stainless steel beaters won’t scratch your bowls or nonstick pots, and they mix your ingredients thoroughly to reduce manual scraping with a spatula.

The hand mixer also comes with a wire whisk, as well as regular beaters.  I have to admit, one of my favorite things about this mixer is that it comes with its own little storage container for the beaters and whisk.

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

Top your dessert with mini-chocolate chips {or more chopped pecans} and you’re good to go!

 I bribed Doodle with a square of this Chocolate Lush by serving as my plate holder, above.  When it comes to desserts, he often eats just a few bites {why can’t that be me??}, but in this case, he ate the whole darn serving!  So this was a definite winner of a dessert at my house.

Chocolate Lush

Chocolate Lush

Ingredients

  • 1 cup flour
  • 8 tablespoons butter, melted
  • 1/2 cup chopped pecans
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 (16-ounce) container Cool Whip, divided
  • 2 packages (3.4 ounce each) instant chocolate pudding mix
  • 3 cups milk
  • 1 cup mini-chocolate chips (or chopped pecans), for topping

Instructions

  1. Melt butter in a medium microwave safe bowl. Stir in 1 cup flour and 1/2 cup chopped pecans. Press the mixture into a 9x13 pan and bake at 350 F for 15 minutes, or until lightly golden brown. Allow to cool completely
  2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cooled crust.
  3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.
  4. Spread the remaining Cool Whip on top and sprinkle on mini-chocolate chips or nuts.
  5. Keep refrigerated until ready to serve.
http://kitchenmeetsgirl.com/chocolate-lush/

 

XO, Ashley

Hamilton Beach provided me with a stand mixer and a hand mixer to facilitate my review. All opinions are my own.

 

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Wake Up Wednesdays

Welcome to Wake Up Wednesdays! The day YOU take over our blog!

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Are you loving your summer?? I know I am! I can’t get enough of summer flavors, farmer’s markets and chilling outside until the sun goes down. I find myself rushing home from work every day just so I can take the pup on a long walk. Life is so much more fun with a warm breeze and sunshine on your face! And when it’s hot, does anything taste better than a frozen treat? Lisa put together a frozen treats round up featuring YOUR links from Wake Up Wednesdays!

25 Frozen Treats on wineandglue.com

Be sure to follow your hosts on social media. We love to give shout outs to links we love!
Kitchen Meets Girl | Facebook | Twitter | Pinterest
The Tasty Fork | Facebook | Twitter | Pinterest
Wine and Glue | Facebook | Twitter | Pinterest
Heather’s French Press | Facebook | Twitter | Pinterest

We’re also pinning to our Wake Up Wednesdays Pinterest board so make sure you’re following along.

On to the features!!

Cherry Lemonade Donuts. Hello, my favorite drink in a donut!

Cherry Lemonade Donuts - these soft baked donuts have a refreshing and light flavor from the lemonade and cherry pieces

Breakfast Tostadas is the perfect way to get my Mexican fix for breakfast.

Breakfast Tostada | cookingwithcurls.com | #vegan #Gemini Cooking with Astrology

Grilled Cherry & Brie Pizza is just what I need to for dinner tonight!

Naan bread is the crust for this tasty pizza.  It’s then topped with creamy brie, fresh , tart cherries and crisp poblano peppers!  www.lemonsforlulu.com

Red, White & Blue Lollipops are so festive! Perfect for 4th of July!

I’ve never met a nacho I didn’t like. Spicy Blacked Shrimp Skillet Nachos are fun and spicy!

Spicy Blackened Shrimp Skillet Nachos. Nachos for grown-ups in just 7 minutes. | MomOnTimeout.com #ad

Nectarine Blueberry Crisp is a great dessert for some of the best summer produce.

Nectarine Blueberry Crisp Recipe ~ Warm, delicious, easy and is just right for breakfast or dessert!

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Wake Up Wednesdays
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link party info

XO, Ashley

 

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Flourless Peanut Butter Chocolate Chip Cookies

You probably already have all of the ingredients on hand to make these Flourless Peanut Butter Chocolate Chip Cookies.  With just a few simple ingredients, you’ll never miss the flour – or butter – in these easy to make cookies. 

You probably already have all of the ingredients on hand to make these Flourless Peanut Butter Chocolate Chip Cookies.  With just a few simple ingredients, you'll never miss the flour - or butter - in these easy to make cookies.

I’m probably the last person to jump on the flourless baking train.  I just couldn’t imagine how baked goods could taste good without flour, but these cookies have shown me the way.

Not only that, but they were super simple to make, used only a few ingredients {all of which I already had in the pantry}, and took just minutes to mix up.  This is the kind of baking I like to do.

Because when I have a cookie craving, I pretty much want that cookie right now.

You probably already have all of the ingredients on hand to make these Flourless Peanut Butter Chocolate Chip Cookies.  With just a few simple ingredients, you'll never miss the flour - or butter - in these easy to make cookies.

I spotted this cookie on Sunday flipping through my Cooking Light magazine during a short road trip to my in-laws house. I snapped a picture while we were there of my husband and son, along with my father-in-law and grandfather-in-law.  Grandpa Ben is {almost} 94 years old, still lives at home, drives, works part-time at his church, and plays pool like a pro.  In other words, he’s pretty darn awesome, and we’re so lucky to have him in our lives.

When we got back home, I decided to give these flourless peanut butter chocolate chip cookies a try.  Since they didn’t require many ingredients and very little prep time, I figured there was no major time loss involved if they didn’t turn out.

Now I’m almost wishing they were a flop, because I ended up eating one straight off of the baking sheet and two more for lunch the next day.  Whoops.

You probably already have all of the ingredients on hand to make these Flourless Peanut Butter Chocolate Chip Cookies.  With just a few simple ingredients, you'll never miss the flour - or butter - in these easy to make cookies.

You guys.  I can’t tell you how soft and perfectly salty, peanut buttery and chocolate-y these are.  I used Peanut Butter and Co’s White Chocolate Wonderful peanut butter in mine.  It is my all-time favorite peanut butter and I always have a jar on hand {not sponsored!  I just really love it}, but any creamy peanut butter will do.

I tweaked the recipe just a bit – the original recipe called for just an egg white.  I wanted my cookies extra soft, so I added in the entire egg, plus a teaspoon of baking soda.  And also a bit of cinnamon, because peanut butter + chocolate + cinnamon = ohemgeegood.

Flourless Peanut Butter Chocolate Chip Cookies

yields 14 cookies

Flourless Peanut Butter Chocolate Chip Cookies

Ingredients

  • 1 large egg
  • 1/4 teaspoon salt
  • 1 cup creamy peanut butter (I used Peanut Butter & Co's White Chocolate Wonderful)
  • 1/3 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat oven to 350 and line 2 cookie sheets with parchment paper or a baking mat.
  2. Lightly whisk egg in a medium bowl. Add remaining ingredients, though the baking soda, stirring to combine. Fold in the chocolate chips, and then chill the dough for approximately 30 minutes.
  3. Drop the dough, by approximately 1 tablespoon each, onto prepared baking sheets. Bake cookies for 9 to 10 minutes - they'll look slightly underbaked, but that's okay. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
  4. Makes 14 cookies; store covered at room temperature for up to 1 week.
http://kitchenmeetsgirl.com/flourless-peanut-butter-chocolate-chip-cookies/

XO, Ashley

 

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Frozen Coconut Berry Pie

From a flaked coconut-studded graham cracker crust to a creamy coconut filling, this Frozen Coconut Berry Pie is the ultimate in simple summer desserts!

From a flaked coconut-studded graham cracker crust to a creamy coconut filling, this Frozen Coconut Berry Pie is the ultimate in simple summer desserts!

Have I ever mentioned that I hate milk?  Like, seriously hate.it.

Except for those nine months that I was pregnant and drank chocolate milk every single morning.  Chocolate milk and plain 2 percent milk?  So NOT the same thing.

I remember one weekend at my aunt’s house as a kid…when I got to the table for breakfast on Sunday morning, there was a giant glass of milk right next to my plate.  Of course, my mother raised me to just eat/drink what was presented to me, so I tried to down that milk with a smile on my face.  The smile sort of turned into an attempt not to upchuck all over the table, and fortunately my cousin rescued me by graciously offering to drink the milk for me.

I later learned that my cousin consumed so much milk in a week that my aunt and uncle started rationing it out, so it turns out I was actually the one doing him a favor.

From a flaked coconut-studded graham cracker crust to a creamy coconut filling, this Frozen Coconut Berry Pie is the ultimate in simple summer desserts!

To this day, I still can’t bring myself to drink plain milk.  However, coconut milk has become one of my favorite things.  I put it in my oatmeal, cereal, smoothies, and rice – pretty much everything I can think of.  I really kinda love it.

And lately, I’ve been putting it in pies.

Also?  Silk Coconutmilk in pies topped with fresh summer berries?  It practically screams good for you, does it not? ;-)

From a flaked coconut-studded graham cracker crust to a creamy coconut filling, this Frozen Coconut Berry Pie is the ultimate in simple summer desserts!

I found this recipe on a card in my grandmother’s old recipe box, but it’s not in her handwriting, so I don’t know who’s recipe it was originally.  Quite honestly, I’m thrilled to have found it and made it, particularly since the Tall Boy won’t eat coconut.  That means I get it all to myself.

This Frozen Coconut Berry Pie was so easy to make – and you could speed up the process even more by using a store-bought graham cracker crust.  But if you have 20 extra minutes, make your own instead.  I added some shredded coconut into the crust and it gave the pie a little extra “oomph.”  That, combined with Silk Coconutmilk in the filling, pushed this easy, tropical, summertime pie right to the edge of awesome.

From a flaked coconut-studded graham cracker crust to a creamy coconut filling, this Frozen Coconut Berry Pie is the ultimate in simple summer desserts!

coconut milk - small

Silk Coconutmilk is available in three flavors: Unsweetened, Vanilla & Original. It’s an awesome milk substitute that is dairy  free and perfect for a vegan or vegetarian diet. Visit Silk’s Website for a coupon and find more recipe inspiration.  You can find more recipe ideas on the Coconut Recipes Pinterest Board.

Frozen Coconut Berry Pie

Frozen Coconut Berry Pie

Ingredients

    For the crust:
  • 12 full-sized graham crackers (yields about 2 cups crumbs)
  • 1/4 cup sugar
  • 1/4 cup sweetened shredded coconut (optional)
  • 6 tablespoons butter, melted
  • For the pie:
  • 3 ounces cream cheese, softened
  • 1 tablespoon sugar
  • 1/2 cup Silk Coconutmilk (original or unsweetened)
  • 1 1/3 cups sweetened shredded coconut
  • 8 ounces Cool Whip
  • 1/2 teaspoon almond extract

Instructions

    For the crust:
  1. Crush the graham crackers into crumbs using a food processor (or smash with a rolling pin inside of a large ziploc bag). Transfer the crumbs to a bowl, and combine with the sugar and coconut. Add in the 6 tablespoons of melted butter, and stir until the crumbs are evenly coated and look wet.
  2. Press the crumbs into a 9-inch pie plate and bake at 375 F for 8 to 10 minutes, or until the crust is dry and fragrant. Allow to cool completely before adding your filling.
  3. For the filling:
  4. Beat softened cream cheese and sugar until creamy. Add 1/2 cup Silk Coconutmilk and beat until the mixture is smooth. Stir in the shredded coconut and almond extract. Gently fold in the Cool Whip.
  5. Spoon into graham cracker crust and freeze until firm, or about 4 hours. Let stand at room temperature for about 15 minutes before cutting. Store any leftovers in the freezer.
http://kitchenmeetsgirl.com/frozen-coconut-berry-pie/

From a flaked coconut-studded graham cracker crust to a creamy coconut filling, this Frozen Coconut Berry Pie is the ultimate in simple summer desserts!

XO, Ashley

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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Wake Up Wednesdays

Welcome back to Wake Up Wenesdays…

the day when YOU get to take over our blogs!

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 We’re well into the swing of summer here, and having lots of fun with a busy summer schedule.  Somehow {even though we’re busier than during the school year}, the hectic days and evenings seem a little more fun.

With Father’s Day sneaking up on me, I’ve been trying to get some last minute menu ideas, and you guys brought SO many awesome recipes last week to choose from!

You know we all love to share how fabulous you are, and this is where you can find us:

We’re also pinning to our Wake Up Wednesdays Pinterest board so make sure you’re following along.
ON to the features…
Start your Father’s Day off with surprising that special guy with some Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze from Baking a Moment:
raspberry cake
I’m totally making this Mexican Layer Dip Tart from The Well Floured Kitchen for a pre-dinner snack {who’s bringing the margaritas?}:
 Mexican-Tart4
I know the guys in my life would love these Smoky Barbecue Ribs from Julie’s Eats and Treats:
Ribs1
If you’re planning a salad as a side-dish, this Herb Infused Balsamic Vinaigrette from Your Homebased Mom sounds like the perfect dressing:
????????
If we’re being honest, I could probably eat this entire batch of Samoa Cookie Dough Bars from Beyond Frosting completely on m own:
samoa bars
I think these Cocoa and Chocolate Cheesecake Bars from Roxana’s Home Baking would make a show-stopping dessert for any occasion {or you know, just a Wednesday}
cocoa-chocolate-cheesecake-bars-recipe-3
And I’m LOVING these fun {and FREE} Superhero Dad Printables from Busy Mom’s Helper:
Dad-Superhero-Web
Wake Up Wednesdays

 

Wake Up Wednesdays Features

now…let’s get this party started

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XO, Ashley

 

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Strawberry Cheesecake Lush

With layers of cream cheese, Cool Whip, cheesecake pudding and fresh strawberries, this easy layered dessert will quickly become your new favorite summer dessert!

With layers of cream cheese, Cool Whip, cheesecake pudding and fresh strawberries, this easy layered dessert will quickly become your new favorite summer dessert!

Believe it or not, until Memorial Weekend, I’ve never had a layered dessert like this before. Now that I’ve made and photographed one, I realized this type of dessert is all over the internet in various forms.  Chocolate, pistachio and lemon seem to be the forerunners, and I’m making it my life’s mission to try every version possible before the end of summer.

This Strawberry Cheesecake Lush is that good.

I actually found the chocolate version of this recipe in my grandmother’s recipe box, but since it’s summer and I like to add fruit to my desserts, I decided to change the flavors around a bit and make mine a strawberry cheesecake version.

The problem with that is that you don’t get a great color variation in the layers, but once you start shoveling this in your mouth, you won’t miss that at all. ;-)

With layers of cream cheese, Cool Whip, cheesecake pudding and fresh strawberries, this easy layered dessert will quickly become your new favorite summer dessert!

 My grandmother’s recipe used nuts and flour for the crust, but since the guys in my house refuse to eat nuts (??), I used Golden Oreos instead.  Yep, a whole package of ‘em.  It was an awesome decision, if I do say so myself.   And this way, I didn’t have to turn on the oven at all – a definite bonus during the hot summer months.

The next layer is simply cream cheese, powdered sugar, and Cool Whip.  Just beat that goodness together, and spread it over your cookie crust.

On top of that, you’ll spread a layer of cheesecake pudding (mixed with a bit more Cool Whip), and then top that with a layer of sliced strawberries – the more, the better!  Finish it off with more Cool Whip, and you’re good to go.

How easy is that?

With layers of cream cheese, Cool Whip, cheesecake pudding and fresh strawberries, this easy layered dessert will quickly become your new favorite summer dessert!

 Doodle went crazy over this dessert, and the Tall Boy {not one to get too excited over desserts}, ate more than one serving – so that’s pretty much a double thumbs-up in my house.

We really loved this Strawberry Cheesecake Lush, and I’m so excited to try other combinations of this easy summer dessert.  If you’re a fan, what’s your favorite?  Lemon?  Chocolate?  Pistachio?  I can’t wait to make them all!

With layers of cream cheese, Cool Whip, cheesecake pudding and fresh strawberries, this easy layered dessert will quickly become your new favorite summer dessert!

Strawberry Cheesecake Lush

Strawberry Cheesecake Lush

Ingredients

  • 1 package Golden Oreos (36 cookies)
  • 6 tablespoons butter, melted
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 (16-ounce) container Cool Whip, divided
  • 2 packages (3.4 ounce each) instant cheesecake pudding mix
  • 3 cups milk
  • 3 1/2 cups sliced strawberries

Instructions

  1. Crush the entire package of Oreos. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.
  2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.
  3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.
  4. Layer the sliced strawberries on top, and spread the remaining Cool Whip on top.
  5. Keep refrigerated until ready to serve.
http://kitchenmeetsgirl.com/strawberry-cheesecake-lush/

XO, Ashley

 

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Wake Up Wednesdays

Welcome Back to Wake Up Wednesday

I just LOVE when you get to take over for
the day

beach-cocktail-wallpapers-hd-wallpapers-download

We’re into the first week of summer
vacation, and loving every minute of it. Days are long, nights are warm,
and we are in NO way keeping any kind of a schedule :) I hope you’re
enjoying summer as much as we are. There were SO many great summery
items linked up last week, it was hard to choose just a few…

You know the four of us love to share how
fabulous you are, and this is where you can find us:

We’re also pinning to our
so make sure you’re following along.
ON to the features…
it’s summer, and eating more fruit is
important right? I’ll take mine is pie form
I’m still feeling the fruit, and this salsa from Lemon for Lulu looks BERRY good
{sorry had to do it}
I also happen to love my fruit with Balsamic, if you
haven’t yet, you need to try it
or how about fruit in cakes, like these raspberry swirl coffee cakes from the Crafting
Foodie
ntehse would be perfect with my morning coffee
and then, with all of that fruit, you will want ice
cream, and this no-churn ice cream from happy and harried is
simply gorgeous
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Wake Up Wednesdays

 

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now…let’s get this party started

link party info

XO, Ashley

 

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Blueberry Banana Muffins

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

These Blueberry Banana Muffins were an impromptu breakfast Monday morning, simply because I had some super-ripe bananas hanging out on my kitchen counter.  Quite honestly, I often let bananas turn spotted and brown just so I can make baked goods with ‘em.  You know banana baked goods are my favorite, right?

I also had a plethora of blueberries in my fridge, so I decided to combine the two in a quick and easy breakfast muffin.

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

While I love, love, love breakfast muffins, the prep work in some recipes is more than I want to deal with in the mornings.  You know those recipes – the ones that use every bowl and measuring cup in your kitchen, and take longer to mix up than they do to bake?

This recipe is not that one.

Seriously, these babies came together in just a few minutes – no mixer required – perfect for those mornings when you want a sweet bread for breakfast but don’t have a ton of time.

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

I used half white flour and half whole wheat flour in this recipe.  I personally don’t like using ALL whole wheat flour in my baked goods – the texture comes out a little too tough and dry for my taste.  I also used buttermilk in this recipe, since I had some leftover from making my blueberry cheesecake ice cream, but any milk you have on hand will do.

I also used a ton of cinnamon and vanilla, because those are two of my favorite baking ingredients. ;-)

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

The next time you need a quick and easy muffin, give this one a try!  We scarfed them down in no time flat.  If you don’t eat them all right away (?), these freeze just fine.  Enjoy!

Blueberry Banana Muffins

Blueberry Banana Muffins

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups mashed banana (about 3 large bananas)
  • 2 eggs
  • 1/4 cup buttermilk (or regular milk, almond milk, coconut milk, soy milk, etc.)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups fresh or unthawed frozen blueberries, divided

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 12 cup muffin pan.
  2. In a large bowl, mix the flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, milk and vanilla extract.
  3. Mix the banana mixture into the flour mixture until just combined - do not overmix. Carefully fold in the blueberries. Spoon the batter into the prepared muffin pan.
  4. Bake 16 to 18 minutes at 350, or until a toothpick inserted in the center of a muffin comes out clean.

adapted from All Recipes

http://kitchenmeetsgirl.com/blueberry-banana-muffins/

XO, Ashley

 

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Wake Up Wednesdays

Welcome to Wake Up Wednesdays Week 38!

It’s officially SUMMER!! And as much as I love to see all the creativity that flows around the holiday season in the fall and early winter, I really love what summer does to blog land! I love seeing all the delicious recipes for the grill, amazing salads, and yummy cocktails. I love seeing the creative ideas for things to do with your kids to beat boredom, and all the beautiful red white and blue EVERYTHING! So bring it on, let’s see what you’ve got!

We all love sharing your hard work, and here is where you can find us:

Kitchen Meets Girl | Facebook | Twitter | Pinterest
The Tasty Fork | Facebook | Twitter | Pinterest
Wine and Glue | Facebook | Twitter | Pinterest
Heather’s French Press | Facebook | Twitter | Pinterest

We’re also pinning to our Wake Up Wednesdays Pinterest board so make sure you’re following along.

I don’t know if it’s baby brain or sleep deprivation, but I had a PARTICULARLY hard time picking features this week. It’s probably neither of those things, probably just that you all linked up some amazing things last week. Here are just six of the wonderful amazingness that caught my eye.

Getting out of bed this morning was ROUGH, but it would have been a lot easier if I had had some of this Starbucks Copy Cat Lemon Loaf from Yesterfood!

Starbucks Lemon Loaf by Yesterfood alt 2

I love Samoa EVERYTHING, and these Samoa Stuffed Chocolate Chip Cookies from Blahnik Baker look particularly awesome!

Samoa_Stuffed_Chocolate_Chip_Cookies_01-600x900

I could totally dig into this Balsamic Honey Grilled Steak Salad from Mom on Timeout!

balsamic-honey-grilled-steak-salad

And how cute is this DIY Laundry Play Set from Little Red Window? My two year old would love this!

IMG_1221

I’m going to need about five of these Salted Caramel Cafe Mocha Smoothies from A Little Clariefication

Salted-Caramel-Cafe-Mocha-Smoothie-PM3

And I love this Chicken Poppyseed Fruit Salad from i should be mopping the floor, it looks so perfect for summer!

chicken poppyseed fruit salad

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Wake Up Wednesdays Features
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Are you ready to party??!!
link party info

XO, Ashley

 

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Chocolate Chip Fluff Pie

This Chocolate Chip Fluff Pie is perfect for easy summer entertaining – with cream, marshmallows, and chocolate chips, you can’t go wrong!

This Chocolate Chip Fluff Pie is perfect for easy summer entertaining - with cream, marshmallows, and chocolate chips, you can't go wrong!

Lately, I’ve been going through my grandmother’s old recipes, and I spotted this quick and easy recipe for Chocolate Chip Fluff Pie. Truth be told, I’m not much of a pie-maker, but this one was so simple that I couldn’t resist trying it out.

You can certainly make your own graham cracker crust, but I went the easy route and bought the ready made crust in the baking aisle.  Since I was just making this pie for my little family of three for the long-weekend, I didn’t need to go super fancy. ;-)

This Chocolate Chip Fluff Pie is perfect for easy summer entertaining - with cream, marshmallows, and chocolate chips, you can't go wrong!

With a ready-made crust, the prep time for this pie is a meager five minutes.  Just allow for some chilling time, and you can have this pie ready to go in a flash!  Even better, this Chocolate Chip Fluff Pie uses only a handful of ingredients – and you probably already have ‘em in your kitchen.

First, melt approximately 30 mini-marshmallows in 1/2 cup of milk.  While that is cooling, beat a cup of heavy cream until it’s thick and fluffy.  Then you’ll fold in the marshmallow mixture, some vanilla extract (mint extract would be great also), and chocolate chips.  Pour it into your crust and chill.  That’s it!

This Chocolate Chip Fluff Pie is perfect for easy summer entertaining - with cream, marshmallows, and chocolate chips, you can't go wrong!

I think this pie would be fabulous frozen also, although we couldn’t wait that long to dive in. ;-)  Either way, this cold, fluffy pie is perfect for a hot summer day!

Chocolate Chip Fluff Pie

Chocolate Chip Fluff Pie

Ingredients

  • 1 graham cracker crust
  • 1/2 cup milk
  • 30 mini-marshmallows
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract (or mint)
  • 1/2 cup chocolate chips, plus more for garnish

Instructions

  1. Combine milk and marshmallows in a microwave safe bowl and melt, at medium power, for 30 seconds or until melted. Stir until mixture is smooth. Set aside and allow mixture to cool.
  2. Beat 1 cup heavy cream on medium-high speed for 4 to 5 minutes, or until cream becomes thick and soft peaks form.
  3. Fold marshmallow mixture, vanilla, and chocolate chips gently into the cream. Spoon into crust, and chill several hours prior to serving. Top with additional chocolate chips, if desired.
http://kitchenmeetsgirl.com/chocolate-chip-fluff-pie/

XO, Ashley

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