Currently viewing the tag: "dessert"
Cooking from the pantry: Thai Red Curry and Lychee Smoothie. An affordable and easy meal to prepare on busy weeknights. The curry is flavorful and packed full of vegetables and the lychee smoothie is a refreshing and sweet way to end the meal.
With fall in the air and kids heading back to school I wanted to make cookies that are reminiscent of our childhood. Peanut butter and jelly might be a classic childhood combination but adults also enjoy these two flavors together. It’s nostalgic and just plain good! These peanut butter and jelly oatmeal cookies are the perfect treat to pack in your children’s lunch box, while you’re at it pack a few for yourself too! They’re soft and light. The oatmeal adds a nice texture to the cookies, plus oatmeal is full of fiber and it’s healthy right?! So that cancels out the butter that was used in baking these cookies. (well… not really.) The peanut butter is slightly salty and rich while the strawberry preservatives is sweet and jammy. The best part is that they’re easy to make and will keep for a few days in an air tight container.
Nutella & Reese’s Pieces Cookies – a delicious nod to Taylor Thursday and the movie E.T. The cookies are soft and chewy. They’re not too sweet and the bits of Reese’s Pieces adds a nice crunch and creaminess to the cookies. They’re great plain or with a smear of Nutella. These cookies also make a great base for an ice cream sandwich. It’s so good!
Wedding Marshmallow Pops: an easy and fun idea to add to a dessert display or give as favors.
Recipe for Brownie Ice Cream Cake. This chocolatey rich ice cream cake is made up of two layers of fudge brownies, 1.5 quarts of Moose Tracks ice cream, topped with a layer of whipped cream, a drizzle of chocolate syrup and a sprinkle of nuts. All of the components make for a very decadent cake that is so easy to make! Great to serve at summer gatherings and parties.
