I don't know about you, but Circus Animal Cookies have always made me smile. I mean, look at them, they're so cute! I saw an ADORABLE birthday party a while back that was themed after them! Ever since then I have been obsessed. I thought it would be fun to take these treats to the next level, and with that, I give to you....a Circus Animal Cookie Milkshake! You will need:
- 4-6 scoops of vanilla ice cream (this will depend on how thick you want it to be. The more ice cream you add the thicker the milkshake!)
- At least 1 Cup of Circus Animal Cookies (feel free to add more for a more intense flavor!)
- 1 Cup of Milk
Step 1: Combine all ingredients in a blender. I like to put the ice cream in first!
Step 2: Blend until smooth. You will notice tiny flecks of hot pink throughout, which I love!
Step 3: Put in a fun glass, like this gold rimmed one. Add whipped cream a paper straw and top with more cookies!
Step 4: Enjoy!
It's strawberry season! And that means it's time for an American classic, strawberry shortcake! Of course I love traditional strawberry shortcake - sponge cake, strawberries, and whipped cream. But, I thought it would be fun to try a slight twist on it. Instead of sponge cake I used Twinkies (yes, they still exist!) and also created my own little strawberry cream sauce of sorts to add a little extra something to it.
Here's what you need!
For the Strawberry Cream Sauce
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Milk
- 1/2 Cup of Cool whip
- Strawberries (at least 4-6 but you can add as many as you want!)
- Food Chopper (for blending ingredients)
For the Shortcake
- Twinkies (depending on how big or small you want to make this. I used two to make a decent sized one!)
- Cool Whip
Step 1: Combine all ingredients for the strawberry cream sauce in food chopper - Cool Whip, milk, vanilla extract, and strawberries. Blend until smooth. The consistency should be somewhere between watery and thick. Set this aside for now. PS: If you want to make this extra sweet, try adding a little bit of powdered sugar!
Step 2: Cut Twinkies width wise so you have what looks like a Twinkie sushi roll! Layer these on the bottom of your bowl.
Step 3: Drizzle strawberry cream sauce over Twinkie base. Then it's time to add your strawberry layer.
Step 4: Add desired amount of Cool Whip over your strawberries. I personally like A LOT, but feel free to do as much or as little as you want.
And that's it! SO easy and so yummy. Enjoy this fun season as the weather starts to heat up for summer!
With Christmas this week (WHAT!?) I wanted to share a simple, yet yummy dessert that you can bring with you to your family dinners or get togethers. This is a recipe that came straight from Pillsbury. Here is what you need!
- 8x8 inch pan (mine is Pyrex)
- Non-Stick Spray (not pictured here)
- 1 roll of refrigerated Pillsbury sugar cookie dough
- 1/4 cup + 2 tablespoons flour (It's a good idea to separate these right off the bat as they will be used at different times)
- 1/2 cup caramel
- 1/2 teaspoon coarse sea salt
- 1/2 cup chopped pecans
- Gold dot napkin, spatula, pine cones, and glitter antlers (optional) :)
Step 1: Preheat oven to 350°F.
Step 2: Coat pan with non-stick spray. I prefer to use the butter flavored kind!
Step 2: In a bowl, break up the cookie dough and add 1/4 cup flour. Mix with a spoon, spatula, or your hands until well incorporated.
Step 3: Take 3/4 of the dough and press evenly into the bottom of the pan. Set aside the remaining dough for later. Bake for 16 - 20 minutes, or until lightly golden brown. Keep in mind, you are going to put the pan back in the oven later to complete the dessert so be careful not to overcook in this step.
Step 4: While the bottom layer is baking, pour the caramel and 2 tablespoons of flour into a bowl. Mix until well combined. The color will change to a milky caramel.
Steps 5 & 6: Once your bottom layer is done baking, take it out of the oven and allow it to cool for 10 minutes. You are then going to pour the caramel mixture evenly over the base. Once you have it spread out well, take 1/2 of the pecans and the 1/2 teaspoon of sea salt and sprinkle over the caramel.
Step 7: In another bowl, mix the remaining cookie dough with the remaining pecans until well combined. I think it is easiest to do this step with your hands. (freshly washed of course!)
Step 8: Crumble pecan/cookie dough mixture over the pan. Bake for 25-30 minutes or until golden brown. I like to bake things for less time and add more time if necessary. I am very careful not to over-bake things, because who wants a crunchy dessert that is supposed to be soft and gooey?
Step 9: Allow pan to cool for at least an hour before cutting or indulge immediately with some vanilla ice cream!
Step 10: Enjoy!
Over the long weekend I decided I wanted to try a new dessert recipe. I found this yummy treat on Pinterest (of course!) and decided to try it out. Overall, it is a pretty easy recipe that I enjoyed making. One thing that I would have liked to have had to make this process easier is a hand mixer. I adore my KitchenAid stand mixer, but because you have to blend two different substances separately it would have been much easier to have an additional hand mixer to speed up the process, rather than having to wash my stand mixer bowl in between steps. These will last for a few days in your refrigerator, if you can help not eating them all before then. I hope you enjoy this sweet as much as I did!
I don't know about you, but I am obsessed with Cadbury Mini Eggs. Seriously, if I have one, I will eat the entire bag. I thought it would be fun to try my own version of this yummy treat that I have seen on Pinterest. My recipe will make two shakes that are on the thicker side. If you want a thinner shake, make sure to use less ice cream, and vice versa if you want one that's a little thicker. See below for what you need and what you do. It's SO easy. Like REALLY easy. Enjoy this fun Easter treat as you prepare for your celebrations this Sunday.