Strawberries and Cream Bars at Sawdust and Embryos

I posted today over at Sawdust and Embryos. Go get this sweet recipe!!

Strawberry Whipped Cake

Strawberries are everywhere in the store and each time I go I buy more and now I have to find recipes to use them in. This is so light, sweet, and creamy. It tastes best when left to defrost a little. Perfect end to a warm spring day.

Strawberry Whipped Cake
Recipe Source: AllRecipes.com

2 cups Strawberries
1 - 8oz tub Cool Whip
1 - 14oz can Sweetened Condensed Milk
1/4 cup Lemon Juice
10 Oreo Cookies, finely chopped
1 1/2 Tablespoons Butter, melted

1. Line a 9x5 loaf pan with foil, make sure the ends of the foil extend over the sides of pan. Mash 2 cups of the strawberries in a large bowl. Add sweetened condensed milk, lemon juice and 2 cups of the cool whip. Mix well. Pour into loaf pan.

2. In a small bowl, combine the Oreo's and butter. Spoon over the strawberry mixture. Cover with foil and gently press Oreo's into the strawberry mixture. Freeze for at least 6 hours.

3. Invert the dessert onto a plate when ready to serve. Remove the foil. Spread the remaining Cool Whip onto the top and sides of the dessert. Let sit at room temp for a half hour before serving. Store in freezer.

Mini Monkey Breads

On a cold, rainy, spring morning I like to have something warm and comforting for breakfast. Cinnamon rolls are one of my favorite cold morning breakfast. These are just as delicious and much easier. Simple, soft, sweet, and gooey. Happy Spring!

Mini Monkey Breads
Recipe Source: RhodesBread.com

12 Rhodes Dinner rolls, thawed but cold
6 Tablespoons Butter, melted
2 Tablespoons Corn Syrup
1/2 cup Brown Sugar
2 teaspoons Cinnamon

Icing
1 cup Powdered Sugar
1 Tablespoon Butter, melted
2 Tablespoons Milk
1/2 teaspoon Pure Vanilla Extract

1. Spray a 12 cup muffin tin with cooking spray. With scissors cut each roll into 6 pieces. In a small bowl, mix butter and corn syrup and stir until well combined. In a separate bowl, combine sugar and cinnamon and mix well. Dip 6 roll pieces at a time in the butter/corn syrup mixture and then in the cinnamon/sugar mixture. Place 6 covered pieces in prepared muffin tin. Repeat with the rest of the roll pieces. Spray plastic wrap with cooking spray and let double in size.

2. Remove the plastic wrap and bake at 350 degrees for 15-20 minutes. Cool for 5 minutes and remove from pan. Combine the icing ingredients and mix until well combined. Pour over monkey breads.

Chocolate Shortcakes {Secret Recipe Club}

This month for the Secret Recipe Club I got Ginny from Cooking with Chopin. When I went to her site I was so excited. She has such a cute family, her food is beautiful, her photo's are beautiful, and all of her recipes look delicious. She makes food that you will be able to find ingredients for at any grocery store. Delicious, homemade food that you need to make! I promise there will be something you want!

These shortcakes are light, flaky, and chocolatey. Topped with sweetened cream, strawberries, chocolate sauce and caramel. Its a sweet dessert that is worth making!

Chocolate Shortcakes
Recipe Source: CookingwithChopin.blogspot.com

2 pints Strawberries, sliced
1/3 cups Granulated Sugar

Shortcakes
2 cups All-Purpose Flour
1/4 cup Unsweetened Cocoa Powder
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/8 teaspoon Salt
1/2 cup Salted Butter, cold
1/3 cup Granulated Sugar
2/3 cup Mini Chocolate Chips, plus extra to top with
3/4 cup Half and Half
1 Egg White, lightly beaten

Sweetened Whipped Cream
1 cup Heavy Whipping Cream
3 Tablespoons Powdered Sugar

Garnish
Chocolate and Caramel Sauce
Chocolate Shavings

1. Mix together strawberries and 1/3 cup of granulated sugar. Refrigerate for 2 hours mixing every 30 minutes.

2. In a large bowl, combine flour, cocoa, baking soda and powder, salt, and remaining 1/3 cup sugar. Using a pastry cutter to cut in the butter into the flour mixture until it has pea size crumbs. Add the mini chocolate chips and mix. Pour in the half-and-half and stir until just moistened. Preheat oven to 450 degrees.

3. Divide the dough into 12 - 3/4 inch patties. Line a cookie sheet with parchment paper. Place patties on the cookie sheet and brush each with the egg white. Then sprinkle patties with granulated sugar and mini chocolate chips.

4. Bake for 13 minutes, or until a toothpick comes out clean. Let cool completely on the cookie sheet.

5. In the bowl of a stand mixer, beat whipping cream and powdered sugar until stiff and then refrigerate.

Assembly
Cut shortcakes in half. Place the bottom half on a small plate. Top with whipped cream, strawberries, chocolate sauce, caramel and top with chocolate shavings. Place the shortcake top on and top with more cream, strawberries, sauces and shavings.

Lava Flow and Guest Post at Sawdust & Embryos

Today I have a sweet, creamy, slushy drink for you to get ready for the warmer weather headed our way. Its strawberry, pineapple, and coconut and you'll love it!

Go get the recipe over at Sawdust and Embryos!

Marshmallow Truffles

When I found this recipe I was looking to make something to replace buying Peeps at the store. Cause I think they are gross but my kids like them. Turns out it doesn't actually taste anything like a Peep. They taste like a Cadbury Cream Egg, sweet and creamy, but the filling is thicker. Honestly I am so happy they turned out the way they did because I LOVE Cadbury Cream Eggs and HATE Peeps. Happy Easter!

Marshmallow Truffles

Recipe Source: TasteAndTellBlog.com

1 - 7oz jar Marshmallow Creme
6 Tablespoons Butter, room temp
1/4 teaspoon Pure Vanilla Extract
1/8 teaspoon Salt
3 cups Powdered Sugar

Chocolate Almond Bark

1. In the bowl of a stand mixer add the marshmallow creme, butter, vanilla and salt. Beat until light and fluffy. Slowly add in the powdered sugar and continue mixing until smooth. Refrigerate for at least an hour.
 

2. Line a baking sheet with parchment paper. Using a tablespoon make small balls out of the marshmallow mixture and form into an egg shape. Freeze for at least an hour.

3. Melt the chocolate almond bark. Dip the marshmallow eggs into the chocolate and place back onto the lined baking sheet. Immediately top with sprinkles. Refrigerate until the chocolate is set.

Even Better Banoffee Pie

I already have a banoffee pie recipe posted but this one is so different and delicious that I have to share!

It has a chocolate crust, a thick layer of dulce de leche, bananas, and sweetened whipped cream cheese. It's one of those pies that is rich but it's hard to stop eating.

Even Better Banoffee Pie
Recipe Source: MelsKitchenCafe.com

Crust
24 Oreo Cookies, crushed into fine crumbs
5 Tablespoons Butter, melted

Pie
1 1/2 - 20oz cans Dulce de Leche
3 Bananas
1 cup Skor Bars, chopped
1 cup Heavy Whipping Cream
1/4 cup Powdered Sugar
8oz Cream Cheese, room temp
1/4 cup Brown Sugar

1. Combine the Oreo crumbs and melted butter in a bowl and mix until well combined. Press into the bottom and sides of a pie plate. Freeze for about 2 hours. Spread the dulce de leche over the bottom and sides of the frozen crust.

2. In the bowl of a stand mixer, put the powdered sugar, brown sugar and cream cheese. Mix until smooth and fluffy. Add the whipping cream and start on low and mix until combined. Increase speed to medium and mix until light and creamy.

3. Slice the bananas 1/4-inch thick and layer them over the dulce de leche. Sprinkle about 1/2 cup skor bar pieces over the bananas. Spread the whipped cream mixture over the bananas and skor pieces, making sure to spread it all the way to the edges of the pie. Make sure you cover the bananas completely so they won't brown.

4. Sprinkle the top of the pie with the remaining skor bar pieces. Chill for at least 1 hour before serving.