6 Last Minute Christmas Treats

6-Last-Minute-Christmas-Treats

 

 

 

 Need a last minute holiday treat but don't have a ton of time on your hands? These Reese's Capped Snowmen Cookies are super easy to make, and are a great project for little hands to help with in the kitchen!
Reese’s Capped Snowmen Cookies

peppermint-spinkle-title
Peppermint Sprinkle Cookies

peppermint-no-bake-w-title
Peppermint-Kissed No Bake Cookies

peppermint-fudge title
Peppermint Swirled Fudge

Did you know you can make toffee with Saltine crackers? Well, you can, and with a mix of brown sugar, Biscoff, and white chocolate, this easy sweet treat is absolutely phenomenal!
Biscoff and White Chocolate Saltine Toffee

melting snowmen
Melting Snowmen {Chocolate Mint} Cookies

XO, Ashley

 

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White Chocolate Candy Cane Cheesecake

Mascarpone Cheese makes this White Chocolate Candy Cane Cheesecake extra creamy; the Oreo crust makes it extra decadent, and the candy cane topping makes it the perfect dessert for the holidays!

Mascarpone Cheese makes this White Chocolate Candy Cane Cheesecake extra creamy; the Oreo crust makes it extra decadent, and the candy cane topping makes it the perfect dessert for the holidays!

Okay gang, here’s the scoop. Today’s post is not my usual.

If you know me at all, you know that I hyperventilate at being the center of attention (or even the side of attention, if you want to know the truth). Seriously, I had major anxiety the day of my wedding – not nerves over getting married – but about the fact that there were going to be 200 people looking at me.

Today’s post is kind of like that.  See, a while ago, I received an e-mail from Better Homes and Gardens asking me (me!) to participate in a fun little baking contest in which I’d be tasked with putting my own twist on a BHG recipe.

While I’d like to be all cool and tell you that I receive e-mails like this on the daily, I in fact, do not.  So after I had a freak-out, I immediately responded with a big fat HECK YES…and then I realized I actually had to compete against some seriously talented bloggers.  And now it’s too late for me to back out because you can’t renig on Better Homes and Gardens, right?

So that means today I’m asking you to vote between myself and Aimee from Shugary Sweets.  Aimee made those Peppermint Cream Bites and I basically want to stuff that stack of three right in my mouth.  So if you want to vote for her, I totally get it.  I’ll probably vote for her myself.

Peppermint - Kitchen Meets Girl & Shugary Sweets

I’ve met Aimee in real life, and she is one of the coolest chicks I’ve ever had the opportunity to know.  Plus, she has a completely rockin’ blog…so yeah, I’m completely honored to be competing against her today.  And even if I lose, I win, you  know what I mean?

So you can CLICK HERE (from 9am CST to 9pm CST on Nov.18th-ONE DAY ONLY) to vote for which peppermint dessert you like best!  The four finalists get to compete in a BakeOff at the BHG Test Kitchens.

And if you just want the recipe, you can CLICK HERE.

 

XO, Ashley

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Cranberry Orange Fluff

Cranberries, oranges, pineapple and pecans are the perfect combination in this easy make and go Cranberry Orange Fluff.

Cranberries, oranges, pineapple and pecans are the perfect combination in this easy make and go Cranberry Orange Fluff.

This is the kind of holiday side dish that makes me nostalgic for childhood. My grandmother always made marshmallow fruit salads – but being the picky kid that I was, I wouldn’t eat them. Now just hand me a spoon and the serving bowl and I’m good to go.

And with the holidays just right around the corner and a million obligations jotted down on my calendar, I love having a go-to super easy dessert that I can make and take.  The best part about this dessert (side dish?  appetizer?  We don’t discriminate at my family functions!) is that it takes only about 5 minutes to whip up, and just a little bit of refrigeration time.

Cranberries, oranges, pineapple and pecans are the perfect combination in this easy make and go Cranberry Orange Fluff.

This Cranberry Orange Fluff is the perfect sweet treat to make during the holiday season – the tartness of the cranberries combined with citrusy oranges are offset just perfectly with whipped cream.  And of course, lots and lots of marshmallows.

Another great thing about this easy dump and go dessert is that it makes a ton – so it’s perfect for family gatherings, pot-lucks, or just around your own home.  We love leftovers around my house, and Doodle LOVED having a little bowl of this in the evenings with his dinner.  Hey, it does have fruit in it, so I didn’t feel too bad letting him eat it. 😉

Cranberries, oranges, pineapple and pecans are the perfect combination in this easy make and go Cranberry Orange Fluff.

 

Cranberry Orange Fluff
 
Ingredients
  • 1 (8-ounce) container whipped topping (I used Cool-Whip lite)
  • 1 (20-ounce) container crushed pineapple, drained
  • 1 (11-ounce) mandarin oranges, drained
  • 1 (15-ounce) whole cranberry sauce
  • 2 cups mini-marshmallows
  • ½ cup pecans, optional
Instructions
  1. In a large bowl, combined whipped topping, drained pineapple and oranges, and cranberry sauce.
  2. Fold in marshmallows and pecans (if using).
  3. Refrigerate for 1 hour prior to serving.

 

XO, Ashley

 

 

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Classic Pumpkin Pie

When the holidays roll around, there is just nothing like a Classic Pumpkin Pie.  Even better – it’s super simple to prepare and is always a hit at the table.  With just 15 minutes of prep time, your holiday planning just got off to a quick start! 

When the holidays roll around, there is just nothing like a Classic Pumpkin Pie.  Even better - it's super simple to prepare and is always a hit at the table.  With just 15 minutes of prep time, your holiday planning just got off to a quick start!

I think sometimes food bloggers sometimes get so focused on creating the next newest and biggest twist on the original that we often forget about the basics.  The classics.  The good old staples that many home cooks want to make.

I’m just as guilty as the next blogger.  But as I started to think about what I want to make for the holidays, pumpkin pie always, always tops the list.  And my family doesn’t typically go for twists on the originals – not when it comes to the traditional holiday meal.  It’s not that they wouldn’t try it…but what always gets devoured at the Thanksgiving meal is pumpkin pie.  We make lots of ’em, and there is never any left.

We go to town on good old easy, classic pumpkin pies and the double-decker pie is infamous at the Simpson family gathering.

When the holidays roll around, there is just nothing like a Classic Pumpkin Pie.  Even better - it's super simple to prepare and is always a hit at the table.  With just 15 minutes of prep time, your holiday planning just got off to a quick start!

Pumpkin pie isn’t hard to make – and I’ll be honest here: I’m not pureeing my own pumpkin.  Quite honestly, I simply don’t have time to do it – and most of us don’t, especially when you’re planning a full traditional sit-down meal for 20+ people.  With that many people, one pumpkin pie isn’t going to cut it. 😉  And if your family is like mine, they like the canned stuff just as well – or wouldn’t even notice the difference.

And believe me, when you jazz up that canned pumpkin with fall spices like cinnamon and nutmeg and add in a bunch of heavy cream, people will gobble this up like nobody’s business.  The great thing about this easy classic pumpkin pie is that it really only requires a few ingredients, and just a handful of minutes to prepare.  So you can check dessert off your list and spend your time focusing on those more labor-intensive dishes.

When the holidays roll around, there is just nothing like a Classic Pumpkin Pie.  Even better - it's super simple to prepare and is always a hit at the table.  With just 15 minutes of prep time, your holiday planning just got off to a quick start!

Tell me: does your family go more for pumpkin pie, apple pie, or pecan pie?  Or something else altogether?  I’m sure it comes as no surprise that I love them all. I’m an equal opportunity dessert-ist. 🙂

Easy Classic Pumpkin Pie
 
Ingredients
  • 1 refrigerated pie crust (or make your own)
  • 1 (15-ounce) can pure pumpkin (NOT pumpkin puree)
  • 1¼ cups heavy cream
  • ⅔ cup granulated sugar
  • 3 eggs, divided
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • course sugar for sprinkling, optional (like sugar in the raw)
Instructions
  1. Place a large cookie sheet on the middle oven rack and preheat oven to 350 degrees F.
  2. Unroll pie crust and place in the bottom of of a 9-inch pie plate. Crimp the edges of the crust and pierce holes in the bottom of the crust with the tines of a fork.
  3. In a large bowl, whisk together the pumpkin, cream, granulated sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt.
  4. In a small bowl, beat the remaining egg and lightly brush it on the crust edge; sprinkle with coarse sugar.
  5. Pour the pumpkin pie filling into the crust. Place pie pan on preheated cookie sheet and bake until just set around the edges, approximately 50 to 60 minutes (the middle will still jiggle slightly, and that's okay).
  6. Transfer pie to a rack and let cool completely. Serve with whipped cream, if desired.

If you need other traditional recipes for your holiday table, be sure to check these out (click picture to go to the recipe):

how-to-brine-a-turkey-title

This Ultimate Green Bean Casserole is a fresh spin on the classic, using fresh mushrooms and cream to replace the traditionally used canned condensed soup. #recipes #thanksgiving #side dishes

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Did you know you can make dinner rolls - yeast ones, at that - in just 30 minutes? It's true! These 30-Minute Dinner Rolls are so easy to make you'll never go store-bought again.

XO, Ashley

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Reese’s Pieces No Fail Fudge

In just a few short minutes {no candy thermometer needed!} you can have this Reese’s Pieces No Fail Fudge chilling and ready to go!

In just a few short minutes {no candy thermometer needed!} you can have this Reese's Pieces No-Fail Fudge chilling and ready to go!

You know what I’m doing today? Completely destroying my diet – and maybe yours, too, if you decide to make this super duper easy Reese’s Pieces No Fail Fudge.

When I say no fail – that’s just what I mean. There’s no candy thermometer involved here, no bringing the candy mixture to a certain temperature. None of those pesky candy-making tools.  We’re just stirring a few ingredients together and letting them simmer for about 5 minutes.  The hardest part about this fudge recipe is waiting for the candy to cool so that you can eat it.

In just a few short minutes {no candy thermometer needed!} you can have this Reese's Pieces No-Fail Fudge chilling and ready to go!

My very favorite chocolate/peanut butter candy is Reese’s Pieces.  And they are the perfect accompaniment to this easy chocolate fool-proof fudge.  I mean – what’s better than the combination of peanut butter and chocolate? 😉  Plus, the colors of the Reese’s Pieces are just perfect for fall parties.

This recipe makes a ton of fudge – and it is definitely super sweet, so it is a great recipe to make during the holidays when you have lots of events and people to share it with.  Or you can keep it all for yourself; I won’t judge you.

In just a few short minutes {no candy thermometer needed!} you can have this Reese's Pieces No-Fail Fudge chilling and ready to go!

 

Reese’s Pieces No Fail Fudge
 
Ingredients
  • 3 cups granulated sugar
  • ⅔ cup evaporated milk
  • ¾ cup (12 tablespoons) butter
  • 1 (7 ounce) jar marshmallow creme
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1 teaspoon vanilla
  • ½ cup Reese's Pieces candy pieces, divided
Instructions
  1. Line a 9x13 pan with parchment paper and spray with non-stick spray.
  2. In a large saucepan, combine sugar, milk and butter over medium-high heat. Bring to a boil, stirring often. Reduce heat and allow to simmer for 5 minutes, stirring constantly. Remove from heat; add marshmallow creme and chocolate chips, stirring until the mixture is smooth. Stir in vanilla.
  3. Pour half of the mixture into your 9x13 pan. Scatter half of the Reese's Pieces over the fudge. Spread the remaining fudge over the top. Sprinkle the remaining candies over the top, pressing gently with the palm of your hand to make sure they adhere. Chill until firm, then cut into squares.
  4. Store in an airtight container up to 1 week.

XO, Ashley

 

 

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Sugar Cream Pie

Sugar Cream Pie is sweet and creamy and is accented with the rich flavors of vanilla and nutmeg.  It’s the perfect fall pie, and it is so easy to make!

Sugar Cream Pie is sweet and creamy and is accented with the rich flavors of vanilla and nutmeg.  It's the perfect fall pie, and it is so easy to make!

Sugar Cream Pie: also known as Hoosier Pie.

Also known as Saturday Night Pie.

And also known as Crazy Good Pie.

Actually, this pie is most commonly known as Hoosier Pie, because it’s the state pie of Indiana.

Less well-known is my grandfather’s name for it: Saturday Night Pie.  My mom tells me that’s what her father’s family called it when he was growing up.  My great-grandmother made a lot of fruit pies, and with the leftover crusts she’d make this Sugar Cream Pie – typically on Saturday evenings.  But because they did not have a refrigerator to store any leftovers, the entire pie had to be eaten that night.

The Crazy Good Pie moniker came from me – mainly because I intended to take only one bite {for styling purposes} and instead ended up eating nearly the whole darn thing myself.  We’ve already established I have a sugar-addiction, right? #sendhelp

Sugar Cream Pie is sweet and creamy and is accented with the rich flavors of vanilla and nutmeg.  It's the perfect fall pie, and it is so easy to make!

If you haven’t tried Sugar Cream Pie before, you need to correct that immediately.  This pie is not only creamy heaven, but it only takes a handful of ingredients.  Outside of your crust, you need only six.  That’s right, just six: sugar, flour, cream, vanilla, butter, and a bit of nutmeg.

I’ve mentioned before that the Tall Boy doesn’t care for crust (???), so I always use Pillsbury refrigerated pie crusts for my pies.  They make my life soooo much simpler in the kitchen, and since no one but me ends up eating the crusts, I don’t spend my time making them from scratch.  If you prefer to make your own crust, go for it.  Me?  I’m an un-package and go kinda pie crust maker. 😉

Sugar Cream Pie is sweet and creamy and is accented with the rich flavors of vanilla and nutmeg.  It's the perfect fall pie, and it is so easy to make!

If you need a quick and easy pie for the holidays, or just for a random Wednesday {and why not?  That’s my motto}, give this one a whirl!

Sugar Cream Pie
 
Ingredients
  • 1 refrigerated pie crust (or make your own)
  • 2 cups heavy whipping cream
  • 1 cup sugar
  • ½ cup all-purpose flour
  • ½ teaspoon vanilla
  • 2 tablespoons butter, cut into ½-inch pieces
  • ⅛ teaspoon ground nutmeg
Instructions
  1. Place a large cookie sheet on the middle oven rack and preheat oven to 425.
  2. Unroll pie crust and place in the bottom of of a 9-inch pie plate. Crimp the edges of the crust and pierce holes in the bottom of the crust with the tines of a fork.
  3. In a large bowl, whisk together the heavy cream, sugar, flour and vanilla until smooth. Pour the mixture into the crust, dot with butter and sprinkle the top with nutmeg. Carefully(!) transfer the pie plate to the preheated baking sheet and bake for 10 minutes.
  4. After 10 minutes, reduce heat to 350 and bake for an additional 55 minutes - or until the crust is lightly golden brown. The center will still jiggle slightly - that's okay. If the edges of your crust are browning too much, cover the edges with foil.
  5. Transfer to a wire rack and allow pie to cool. May be served chilled or at room temperature. Refrigerate leftovers.

 

XO, Ashley

 

 

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Strawberry Cheesecake Fruit Dip

This Strawberry Cheesecake Fruit Dip takes just three ingredients, and mixes up in less than five minutes.  Send it in lunchboxes, serve as an after-school snack, or just munch on it anytime, like we do!

This Strawberry Cheesecake Fruit Dip takes just three ingredients, and mixes up in less than five minutes.  Send it in lunchboxes, serve as an after-school snack, or just munch on it anytime!

We’re huge fruit eaters at my house.  And while we typically eat it plain, every now and then we like to get wild and crazy and make fruit dip.  I especially enjoy making it at the beginning of the school year, when packing lunches is still exciting and fun to Doodle.  At this point in the school year {i.e., the first full week}, he’s still really involved in choosing what he eats for lunch and likes to help out in the kitchen.

And if sending fruit dip in his lunch box gets him to eat his entire lunch, I’m all for it.

This Strawberry Cheesecake Fruit Dip takes just three ingredients, and mixes up in less than five minutes.  Send it in lunchboxes, serve as an after-school snack, or just munch on it anytime!

This Strawberry Cheesecake Fruit Dip is soooo easy to make, and is super kid-friendly {it’s adult-friendly, too, judging by the serving I ate after photographing it}.  I just mixed an 8-ounce container of strawberry cream cheese with a tablespoon of cheesecake pudding mix, and then folded in a 7-ounce jar of marshmallow cream.  Easy-peasy.

And since I just send a small dollop in Doodle’s lunch container, I figure the marshmallow cream is offset by the large handful of berries I send along with it.

Strawberry Cheesecake Fruit Dip
 
Ingredients
  • 1 8-ounce container strawberry cream cheese
  • 1 tablespoon cheesecake pudding mix (just the dry mix)
  • 1 7-ounce container marshmallow cream
Instructions
  1. Mix together the cream cheese and pudding mix until smooth. Fold in marshmallow cream. Keep covered in the refrigerator for up to three days. Stir before serving.

What are your kiddos favorite lunch box items?  Let me know – I’m always looking for easy things to pack for my picky kiddo!

This Strawberry Cheesecake Fruit Dip takes just three ingredients, and mixes up in less than five minutes.  Send it in lunchboxes, serve as an after-school snack, or just munch on it anytime!

XO, Ashley

 

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Blueberry Coconut Popsicles

It’s summertime, and that means cooling off with icy treats!  With a blend of Greek yogurt, Silk Almond-Coconut Blend, and roasted berries, these Blueberry Coconut Popsicles are a guilt-free treat the whole family can enjoy!

It's summertime, and that means cooling off with icy treats!  With a blend of Greek yogurt, Silk Almond-Coconut Blend, and roasted berries, these Blueberry Coconut Popsicles are a guilt-free treat the whole family can enjoy!

This summer I’ve been eating a lot of popsicles – specifically, a Blueberry Greek Yogurt Popsicle.  And while they are awesome, the high-priced boxes are about to send me to the poor house.  So, I’ve been on a mission to create a copycat version that won’t break my pocketbook – or the calorie bank.

I’ve been using Silk’s new Almond-Coconut Blend all summer long.  I can add it to my oatmeal and smoothies with absolutely no guilt.  The unsweetened blend has only 35 calories per cup!  On top of that, it’s the perfect balance of almond and coconut flavors with no added sugar and it has 50 percent more calcium than dairy milk.

Score.

It's summertime, and that means cooling off with icy treats!  With a blend of Greek yogurt, Silk Almond-Coconut Blend, and roasted berries, these Blueberry Coconut Popsicles are a guilt-free treat the whole family can enjoy!

One of my favorite things about the popsicles I’ve been eating this summer is the swirled blueberries throughout.  I wanted the same effect in my popsicles, so I roasted ’em first.  I simply dumped a pint of berries onto my baking sheet, drizzled them with honey, and put them in the oven until the berries burst and the juices started to run out.

 While my berries were cooling, I mixed together some Silk Almond-Coconut Blend, Greek Yogurt (I used a honey-vanilla blend, but plain vanilla would work just fine), and a bit more honey to taste.  Then I carefully swirled the blueberries and their juices throughout, poured the mixture into my molds, and froze them for four hours.

I used my Norpro Ice Pop Maker – but whatever you have on hand will work.

It's summertime, and that means cooling off with icy treats!  With a blend of Greek yogurt, Silk Almond-Coconut Blend, and roasted berries, these Blueberry Coconut Popsicles are a guilt-free treat the whole family can enjoy!

We devoured these Blueberry Coconut Popsicles in no time flat – and I didn’t feel guilty about allowing Doodle to eat them as a sweet treat!

It's summertime, and that means cooling off with icy treats!  With a blend of Greek yogurt, Silk Almond-Coconut Blend, and roasted berries, these Blueberry Coconut Popsicles are a guilt-free treat the whole family can enjoy!

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Blueberry Coconut Popsicles
 
Serves: makes 8
Ingredients
  • 1 pint blueberries, rinsed and picked through
  • 1 teaspoon sugar, optional
  • 1 - 2 tablespoons honey
  • 2 cups vanilla Greek yogurt
  • 1 cup Silk Almond-Coconut Milk
  • 2 tablespoons honey, to taste
Instructions
  1. Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with honey and sugar. Pour the berries onto your prepared baking sheet and roast for approximately 30 minutes, stirring once halfway through. Allow berries to cool before adding to the popsicle mixture.
  2. In a large bowl, combine 2 cups vanilla Greek yogurt, 1 cup Silk Almond-Coconut blend, and honey to taste. I like my popsicles sweet, so I added in 2 tablespoons honey. You may choose more or less based on your preference.
  3. Once your berries are cool, gently add them and their juices to the yogurt mixture. Use a large spatula to fold together.
  4. Transfer the mixture into your popsicle molds and freeze for at least 4 hours. To remove from the molds, run warm water on the outside of the molds for 15 to 20 seconds, or until the popsicles can be easily removed.

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

XO, Ashley

 

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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
 
Ingredients
  • 1 cup flour
  • 8 tablespoons butter, melted
  • ½ 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 ½ 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.

 

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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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
 
Ingredients
For the crust:
  • 12 full-sized graham crackers (yields about 2 cups crumbs)
  • ¼ cup sugar
  • ¼ cup sweetened shredded coconut (optional)
  • 6 tablespoons butter, melted
For the pie:
  • 3 ounces cream cheese, softened
  • 1 tablespoon sugar
  • ½ cup Silk Coconutmilk (original or unsweetened)
  • 1⅓ cups sweetened shredded coconut
  • 8 ounces Cool Whip
  • ½ 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.
For the filling:
  1. Beat softened cream cheese and sugar until creamy. Add ½ cup Silk Coconutmilk and beat until the mixture is smooth. Stir in the shredded coconut and almond extract. Gently fold in the Cool Whip.
  2. 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.

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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