Smoothie Popsicles

Ruby has been my smoothie buddy since she was around two. We don’t make them as often now that she’s in school, but these smoothie popsicles are even more fun for the kids. This is a really basic recipe using what I had on hand today, but you could make these a million different ways by switching up the fruits and juice that you use.

Whenever bananas start looking too ripe I peel them, break ’em in half, and then add them to my frozen banana collection so I always have them on hand for smoothies. We also have the best popsicle molds ever. I’m not getting paid to promote them or anything, I just love how easily they unmold and the zombies are the cutest. I will say that the swords are a tad on the phallic side (especially if you’re super immature like me) so in hindsight, we should have gone with the monster or tiki molds for our second set.

No matter what kind of mold you use I can promise that these smoothie pops will be an easy and healthy-ish treat for the whole family.

Smoothie Popsicles

Serves 4 to 6
Prep time 10 minutes
Cook time 2 hours
Total time 2 hours, 10 minutes
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold

Ingredients

  • 1/2 frozen banana
  • 1 cup frozen fruit chunks
  • 1/2 cup plain greek yogurt
  • 3/4 cups fruit juice
  • 1 handful fresh spinach (optional)

Directions

Step 1
Add all of the ingredients into your blender, and pulse until everybody's incorporated.
Step 2
Puree the hell out of it until it's completely smooth. Pour into your favorite popsicle molds and freeze for a couple hours.
Step 3
Gently remove from the molds once they're set and enjoy!
Step 4
For the sword pops I used frozen mango and pineapple chunks with orange juice.
Step 5
And for these cute little zombies I swapped out apple juice for the OJ and added a handful of fresh spinach which made them the perfect zombie color.
Step 6
And for these cute little zombies I swapped out apple juice for the OJ and added a handful of fresh spinach which made them the perfect zombie color.

Christmas Snickerdoodles

Happy Holidays!

As anyone who knows me could tell you, I love this time of year! I go a little nuts, especially now that I have my little Christmas cohort Wyatt to help. We decorate, read christmas books, watch christmas movies, make crafts, and of course We Bake!

It’s become a tradition that every year for a few weeks I bake like crazy, while across town my mom REALLY bakes like crazy. Then we get together, and in one day we bag up enough cookies and candies to choke an elf! Okay well I guess it probably wouldn’t take too much to actually choke an elf, but we make and bag enough to give as gifts to: mom’s friends, our families, my coworkers, and all of Brian’s clients. If it doesn’t sound like a lot then I’ve said something wrong… it’s insane! But it’s insane in a fun way, especially since my sister Mandy, Brian, and even Wyatt have been recruited to help with the baking and bagging.

Last year I adapted my favorite snickerdoodle recipe ever so slightly to turn them into Christmas Snickerdoodles! This is Trisha Yearwood’s Snickerdoodle Recipe, and it’s absolutely wonderful! I’ve adjusted the amount of salt because I always have unsalted butter on hand so I use that in place of her salted butter, and I’ve really upped the amount of sugar used to roll them in because… well that’s what makes them so darn Christmasy!

Please make these… I promise everyone on your Christmas list will love them!

Christmas Snickerdoodles Recipe

Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion Christmas

Ingredients

  • 1/2 cup unsalted butter (softened)
  • 1/2 cup vegetable shortening
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 3/4 cups all purpose flour
  • 2 teaspoons cream of tarter
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 5 heaped tablespoons Christmas sugar
  • 2 heaped teaspoons cinnamon

Directions

Step 1
Let's start with the ingredient that transforms these from insanely delicious snickerdoodles into insanely delicious "Christmas" snickerdoodles!

You'll need cinnamon, red sugar, and green sugar.
Step 2
I listed 5 tablespoons of Christmas sugar to 2 teaspoons of cinnamon as the ratio for the dipping/rolling sugar mix.

This is just to give you a guideline of where to start, but please feel free to modify that. I know I always do.
Step 3
The thing is that as you start rolling the dough balls, you'll end up using up the sugar and being left with balls that are mainly rolled in cinnamon. These will taste great... however, if you want the pretty red and green cookies as your finished product, you'll need to add more sugar as you go.

By the time I've made a few batches of these back to back (as I end up doing a lot this time of year) I never know exactly how much sugar or cinnamon are in my mixes... I just keep adding both as I see fit.

I make tons of these during the Christmas season, and I've found that the sugar mix keeps great if it's stored in tupperware when you're done rolling.
Step 4
Preheat your oven to 400 degrees, and get ready to sift the dry ingredients.

Add in the flour, cream of tarter, baking soda, and salt to your strainer or sifter.
Step 5
Sift it all into well mixed fluffy pile, then set aside while you ready the creamy stuff!
Step 6
I always crack my eggs into a small bowl first before adding them into the mixer bowl on top of my other ingredients.
Step 7
I've gotten some weird eggs in the past, and let me say that one bad egg can waste a stick of butter faster than Paula Dean!

Stir the eggs up with a fork so that they incorporate into the dough faster.
Step 8
Add the butter, shortening, sugar, and eggs into your mixer bowl.
Step 9
Mix on medium speed for about 1 to 2 minutes.

It should look well blended and creamy.
Step 10
Scoop in about half of your dry mix.
Step 11
Mix until just incorporated, then add the other half.
Step 12
Scrape down the sides and especially the bottom of the bowl, then mix one last time for only about 5 or 10 seconds.

This dough has a perfect soft Play Doh texture, and if I weren't pregnant I'd just want to start eating it right now!
Step 13
To minimize on messy hands and fingers (which wastes more of your colorful sugar mix as it sticks to you instead of the dough) I like to roll all the dough into balls first.

I go ahead and line them up on two large parchment lined cookie sheets.
Step 14
This should make about 50 Christmas Snickerdoodles once they're all rolled out.

Now it's just a matter of getting these guys thoroughly rolled in the red and green sugar mixes... you may need to recruit help for this step.
Step 15
Aren't they adorable already?
Step 16
Pop into the 400 degree oven and bake for about 10 minutes.

When you pull them out, they should be puffed up like this.
Step 17
Let them cool for a few minutes right on the pan, and then carefully transfer them onto cooling racks to finish cooling off.
Step 18
These have become my favorite holiday cookies because they're so stinking cute,
Step 19
and insanely delicious!
Step 20
Merry Christmas!

Nutella Chocolate Cream Pie

I’m not really sure what to say here.

This is a chocolate cream pie made with Nutella! So yeah, it’s pretty much awesome.

I did yet another spin on one of my favorite pies, the Pioneer Woman’s Chocolate Peanut Butter Pie. A couple weeks ago I made a Biscoff Cream Pie by switching out the Oreos for Biscoff cookies, and the peanut butter for Biscoff spread. It was awesome! So I thought, why not push further? This round I decided to replace the Oreos in the crust with Golden Oreos, and swap out the peanut butter with Nutella. I hate to say I’m a genius, but while eating this pie it was hard not to at least feel kinda smart. Ok, so technically I guess if anyone is the genius here it would have to be Ree Drummond… but I like to think of myself as at least a half bright sidekick.

Alright, I’m gonna stop rambling!

Please try this pie, and let me know what you think!

Nutella Chocolate Cream Pie Recipe

Meal type Dessert
Misc Pre-preparable, Serve Cold

Ingredients

Filling

  • 1 cup Nutella (or another chocolate hazelnut spread)
  • 8oz softened cream cheese
  • 1 1/4 cup powdered sugar
  • 8oz thawed Cool Whip

Crust

  • 25 Golden Oreos
  • 4 tablespoons unsalted butter (melted and cooled)

Topping

  • 1 cup heavy cream
  • 1/2 teaspoon vanilla
  • 3 tablespoons powdered sugar

Directions

Step 1
Preheat your oven to 350 degrees, and grab a food processor!

Dump in 25 oreos. The Pioneer Woman has already done the Oreo math for us... so who's to argue?
Step 2
Pulse until you're left with some insanely delicious smelling sand.
Step 3
Remove the blade from the processor, and pour in the melted and cooled butter.
Step 4
Give everything a good stir to ensure that every crumb gets a touch of the butter.
Step 5
Pile all of your buttery crumbs into the center of a pie pan,
Step 6
and press into place using clean hands (you can tell I'm constantly talking to a four year old).

Follow up with a final pressing using a measuring cup.
Step 7
I wouldn't say that pressing pie crusts into pans is one of my talents.
Step 8
Let's just call this one "rustic" and throw it into the preheated oven for about 7 minutes.

This smells soooo good!
Step 9
Now onto the REALLY sinful stuff!

Add the cream cheese and the cup of Nutella into your mixer.
Step 10
Beat on medium high until it's one big creamy mess.
Step 11
Dump in the powdered sugar.
Step 12
Beat for about a minute; scrape down the sides; beat a few more seconds to fully absorb the sugar.
Step 13
Scoop the entire 8oz container of Cool Whip into the mixer, and beat on medium high for about a minute.
Step 14
Thoroughly scrape down the sides of the bowl. Take special care to really scrape underneath the pile of fluff to the bottom to get any dark brown Nutella goodness off the bowl and into the mix!
Step 15
Give it another good beating until it's beautifully creamy and fluffy.
Step 16
Fill your cooled pie crust with your creamy chocolatey goodness, and refrigerate for several hours.
Step 17
Whenever you're ready to serve your pie (or eat it yourself... no one is judging here), I think it's best topped with some whipped cream.

The cream cuts the sweet richness of the pie a touch. Plus it's just not chocolate cream pie to me without some whipped cream.

Pour the cream into your mixer, along with the vanilla.
Step 18
Whisk on high around a minute or so. It should look thickened, and leave a soft peak on the beater when you lift it out.
Step 19
Here's a look inside the bowl at this phase to give you an idea of what to look for.
Step 20
Add the powdered sugar, and whisk on high for a few more seconds to thicken the cream a bit more.
Step 21
Scrape down the sides of the bowl, and whisk one last quick time.
Step 22
I wanted my whipped cream nice and thick, but whisk it a little less if you prefer a looser whipped cream.
Step 23
Feel free to plop it right on top of your pie, or you can put it into a fancy piping bag like mine... aka a gallon sized ziploc bag.
Step 24
Snip off one corner,
Step 25
and voila!
Step 26
Look at how rich and creamy!
Step 27
This one is definitely not for the faint of heart!

I think it's actually sweeter than a regular chocolate pudding pie.
Step 28
But if you've got a glass of milk and a can-do attitude... why not?!!
Step 29
Yum, yum, and double yum!

Biscoff Cream Pie

Biscoff cookies are “Europe’s favorite cookie with coffee”. Many of you might be wondering, “The crunchy cookies you get on airplanes?” And to you I say, Yes, the pleasing little crispy cookies served in-flight. They are delightfully crunchy cookies with an almost caramelized flavor. But wait… there’s more!

A few years ago, America was introduced to Biscoff cookie spread! What!?! That’s right… a spreadable cookie cream! I can’t even begin to imagine how that creamy magic is made. All I really need to know is that it’s the texture of peanut butter, but taste like a Biscoff cookie. It’s insanely enjoyable to eat. I’ve mainly had it on apple slices or toast, but a while back I had the crazy idea for a Biscoff Cream Pie.

The idea came to me months ago while I was making one of my all time favorite pie recipes. I wish that I could take credit for this one, but I’ve got to give some serious props to the queen of food blogs herself, Ree Drummond the pioneer woman! Her Chocolate Peanut Butter Pie is not only one of my favorite pies to eat, but also to make! The flavor is pure peanut butter heaven, and the texture is just perfect. The phrase “creamy and dreamy” didn’t come about because of the catchy rhyme… it was because of this pie! And it’s almost wrong how easy it is to make. Anyway, thank you to Ree Drummond for your wonderful recipes and inspiration!

At any rate, while I was scooping out the peanut butter for yet another perfect peanut butter pie, I couldn’t help but to compare the texture of the peanut butter to the wonderful Biscoff cookie spread. Much too long of a story short… a new and wonderful pie was born!

This is the perfect cream pie for fall, and I seriously hope you and everyone you know try it today!

Biscoff Cream Pie Recipe

Meal type Dessert
Misc Serve Cold

Ingredients

Filling

  • 1 cup creamy Biscoff spread (although I'm sure the crunchy kind would be delicious)
  • 8oz softened cream cheese
  • 1 1/4 cup powdered sugar
  • 8oz thawed Cool Whip

Crust

  • 1 8.8 ounce package of Biscoff cookies
  • 5 tablespoons butter (melted and cooled)

Directions

Step 1
This is a chilled pie, so the first thing we've gotta do is cook off that crust, so it'll have plenty of time to cool.

Preheat your oven to 350 degrees, and grab your Biscoff goodies!
Step 2
Of course now I see the coupon I could have used for the spread! Oh well.

Dump the whole package of cookies into a large food processor.
Step 3
They smell so good! I'd say that they're almost like really fancy graham crackers, but that really doesn't do them justice!

Press the pulse button until you're left with sweet sandy crumbs. It was about 10 pulses for me.
Step 4
If you're a priss like me that plans ahead for your garnishes, then scoop out about a tablespoon of crumbs.
Step 5
The crust won't even miss them, and they'll look super cute on top of the pie!

Pour the melted and cooled butter in with the crumbs.
Step 6
Work the butter into the crumbs so that everybody gets a little.
Step 7
Pour the buttery bits into a pie pan.
Step 8
Press the crumbs into the bottom and sides of your pan using whatever you've got: a measuring cup, a clean hand, another pie pan, a bottle of wine... you get the idea.

I used a standard sized pie pan, because it was my first time making this crust. I have a larger fancy looking pan, but I wasn't sure if I'd have enough crust to fill that one.
Step 9
This worked great, but it was definitely a thicker crust. The filling is so rich that the thick crust works well, but if you have a bigger pie pan I think you'd definitely have enough crust to go around.
Step 10
Bake the crust for about 7 minutes in your preheated oven, and prepare to swoon when you smell it hot out of the oven!
Step 11
Now on to the filling! Following along with Ree's recipe (I like calling her Ree like we're really friends!) you'll need a full cup of the Biscoff spread.
Step 12
As you can see, it's almost the entire 14.1 ounce jar.

Add the cup of Biscoff spread along with the block of softened cream cheese into your mixer bowl.
Step 13
Cream on high; scrape down the sides; cream on high again.
Step 14
Add the powdered sugar in two batches, scraping down the sides in between mixes.
Step 15
It almost looks like cookie dough at this point. Anyway, enough about cookies... it's time for Cool Whip!
Step 16
The whole container gets toppled into the mixer.
Step 17
Doesn't that look like a bowlful of fun?

As the name implies "whip" the filling on high to get it nice and creamy dreamy.
Step 18
Scrape down the sides, and whip one last time on high.
Step 19
It should look absolutely luscious and fluffy.
Step 20
Pour the creamy goodness into your cooled pie crust, and smooth out the top.
Step 21
Pop into the fridge and chill for at least a couple of hours before you try to cut into it.

This will be harder than it sounds... especially after licking off your smoothing spatula! I won't blame you if you don't give it long enough... as you'll be able to see in a second, I couldn't wait either. It was definitely still on the softer side when I cut into mine.

Once you can't stand the wait any longer, sprinkle the reserved cookie crumbs over the top.
Step 22
Now the only things left to do are to cut a slice,
Step 23
and grab a fork!
Step 24
Enjoy!

Kale Pesto

My four year old ate a bowlful of noodles coated in kale pesto!

If that doesn’t convince you that this is a tasty way to get some raw kale into your diet, then I’m not sure what will. This is my traditional pesto recipe just replaced with kale instead of basil.

I actually love kale. It’s something that I had to talk myself into trying, but now I can’t believe how much I love it! It’s basically a nutritional powerhouse, being one of the most nutrient-dense foods on the planet. However, as much as I may love raw kale in a nice fall salad with dried cranberries and pears, trying to talk Wyatt into eating a kale salad is laughable. Believe me… I’ve tried. He’s been blackmailed into trying small bites of raw kale before in exchange for the promise of dessert. It’s never been worth it. He takes the smallest bite humanly imaginable, shudders while he dramatically chokes it down, and then gets to eat a cookie for his trouble.

The night I made this pesto, I made sure to use a fun-shaped noodle that he hadn’t seen in awhile. I also never used the “k-word”. It was strictly referred to as “green noodles”. Dinnertime with Wyatt has become hit or miss as of late. Some nights he’ll just eat happily, and others (I’m afraid the majority) he needs to be coaxed or hounded into taking every single bite. I have to say that this was one of the easiest dinners (not to mention tastiest) in recent memory!

Please try this and let me know what you think!

Kale Pesto Recipe

Allergy Milk, Tree Nuts
Dietary Vegetarian
Meal type Appetizer, Condiment, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot

Ingredients

  • 6 cups washed baby kale (most of a 9 oz package)
  • 1/2 cup olive oil
  • 1 tablespoon minced garlic
  • 1/2 cup grated parmesan
  • 1/2 cup chopped marcona almonds (or salted nut of your choice)
  • 1 heaped teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Directions

Step 1
Even though pesto is a raw sauce, I decided to turn the olive oil into garlic oil. It's a really easy process.

Add the 1/2c olive oil into a small saucepan, and add a tablespoon of minced garlic.
Step 2
If I'd had a fresh head of garlic I would have simply added in about 2 or 3 cloves. We always have a jar of minced in the fridge, so even though it's more to scoop out later, it'll taste just as garlic-y!

Heat over low/medium heat. Usually I say medium/low heat, but you really want to be careful not to scorch the garlic here so make sure it's set to the lower end of things for this. Give it about 10 minutes to really infuse the oil.
Step 3
Expect some bubbles the last couple of minutes, but pull it off the heat early if you think it's about to really boil! After about 10 minutes pull the pan off the heat; allow to completely cool before you add it into your pesto.

Add two overflowing cups of kale into your food processor.
Step 4
I have a mini-prep food processor, which I love, and use for almost everything. Now, however, is definitely the time for your large food processor if you've got two size options.

Look how full my larger processor is with just two cups... I can't imagine how long it would have taken if I'd had to use my mini-prep!
Step 5
Pulse kale about 4 times. Add 2 more cups kale; pulse again. Add the last 2 cups of kale; pulse again.

Here's what 6 cups of pulsed kale looks like, if you'd ever wondered.
Step 6
Add in the chopped nuts, parmesan, and lemon zest.
Step 7
Pulse about 8 times.
Step 8
Add the tablespoon of lemon juice, and pulse about 3 more times.

This smells fantastic by the way!

Now, using a slotted spoon, scoop the garlic out of your cooled oil, and add it into the pesto.
Step 9
Replace the lid of the food processor. Turn it onto the lower setting (mine has 1 or 2... I picked 1) and slowly pour in the garlic infused olive oil.

Unfortunately I'm not skillful enough to pour a steady stream of oil into a running food processor and photograph it... so here's what it looks like after adding the oil and letting the machine run for about 20 seconds.
Step 10
Scrape down the sides of the bowl, and add salt and pepper to taste. I added 1/2tsp salt and 1/4tsp black pepper.
Step 11
Run the processor one last time for about 10 seconds, and you're left with this beautiful pesto!
Step 12
Of course the obvious use for this is simply tossed with your favorite pasta shape of the moment...
Step 13
but you can really use as you would any other condiment. Brian's already tried it as a sandwich spread and inside burritos!
Step 14
I was thrilled that Wyatt ate up the "green" noodles without a fight, and I hope that everyone in your house is delighted with these healthy dish as well!

Candy Corn Pudding Parfaits

Here’s another quick and easy Halloween treat for you!

Layers of colorful puddings get topped with sweetened whipped cream and festive garnishes. Use any type of pudding that your family enjoys… as long as they’re flavors that will lend themselves to food coloring. For the toppings you could use all kinds of things: sprinkles, cookie crumbs, candy corn, or any kind of small Halloween treat come to mind. I used some of my Halloween Spider Cookies  and Wyatt loved it!

Candy Corn Pudding Parfaits Recipe

Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Halloween

Ingredients

  • 1 box cheesecake flavored pudding mix
  • 1 box white chocolate flavored pudding mix
  • 2 cups milk
  • 2 cups heavy cream (about a one pint container)
  • 3 tablespoons sugar
  • yellow gel food coloring
  • orange gel food coloring

Directions

Step 1
Any light colored pudding flavors would do the trick here. The main thing is making sure that they'll take the food coloring easily.

I liked the sound of cheesecake and white chocolate.
Step 2
So it gets really complicated here.

Mix the puddings according to their package directions.
Step 3
Add a nice sized blob of food coloring.
Step 4
Make one flavor yellow,
Step 5
and the other flavor orange.
Step 6
Place a gallon sized ziploc in a large measuring cup, and fold down the top.
Step 7
Pour in the yellow pudding.
Step 8
Reseal the top, and you have an instant piping bag!

Pour the orange pudding into another bag,

Place both bags into your fridge to thicken up a bit, and move on to the whipped cream.
Step 9
Pour the cream into mixer, and whip on high for about 3 minutes.

Add the sugar.
Step 10
and whip another 30 seconds or until you're pleased with the stiffness of the cream.
Step 11
Repeat the ziploc trick with the sweetened whipped cream, and you'll officially be the proud owner of three bags of sweet goop!
Step 12
Press the pudding back away from one corner of each bag, and snip off a small tip.
Step 13
Now it's just a matter of layering the ingredients into a cute dish!

The yellow goes first.
Step 14
Follow it up with a little orange.
Step 15
Then top it all off with some sweetened whipped cream.
Step 16
They're nice and candy corny as is, but of course I felt obligated to go further.
Step 17
The spider cookies on top might have been a bit much, but hey... it's Halloween.
Scoop of Blueberry Cobbler

Brian’s Blueberry Cobbler Recipe

When I first moved down to Georgia (well over a decade ago) all I could talk about was ice cream. It didn’t matter where it was from, that was my dessert of choice. Somehow I had never been introduced to the southern staple of cobbler. It took one plate (really one bite) and I was singing a different tune, maybe its because most folks tend to eat ice cream with cobbler.

There is something magical when berries start to break down in the cooking process and their natural sugars start to turn into a syrup. Combine that with more sugar, some batter, I don’t know why anyone would want any other kind of sweet.

Try this blueberry cobbler recipe out and hopefully you’ll never need another one. Keep in mind, this works great for any fruit cobbler, just swap out the blueberries for something else.

Brian’s Blueberry Cobbler

Prep time 20 minutes
Cook time 55 minutes
Total time 1 hours, 15 minutes
Allergy Milk
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
This is by far my favorite cobbler recipe. The best part is that you can substitute any fruit that you like. It even tastes great with fruit combos... if you want to get crazy!

Ingredients

  • 4 cups Blueberries (Fresh or Frozen)
  • 1 cup Light Brown Sugar (Loosely Packed)
  • 1 cup Granulated Sugar
  • 8 tablespoons Unsalted Butter
  • 1 1/2 cup Self Rising Flour
  • 1 1/2 cup Milk (Whatever kind you have will work)
  • 1/2 cup Water
  • 1 pinch Kosher Salt
  • 1 tablespoon Vanilla (Preferably the good stuff)

Note

For fruits that take longer to break down like peaches you would cook all of the fruit for the full 10 minutes. I like to have some blueberry texture in the finished product, so I add half at the beginning and the other half about 2/3 through the first phase of the recipe. Hope you love it as much as we do!

Directions

The Filling
Step 1
Combine half the fruit 1 cup of the sugars (half of each), water, vanilla, and salt in a saucepan mix well
Step 2
Bring to boil
Step 3
Simmer for 6 minutes
Step 4
Add the other half of the blueberries and continue for 4 minutes
Step 5
Preheat Oven to 350°
Baking
Step 6
Put butter in a deep baking dish and place in oven to melt.
Be sure not to burn the butter
Step 7
Mix remaining 1 cup sugars, flour, and milk. Combine slowly to avoid clumping.
Step 8
Pour mixture over melted butter – DO NOT STIR
Step 9
Spoon fruit on top
Step 10
Gently pour in syrup
Step 11
Bake 30 - 45 minutes. Should be golden around the edges and not jiggly in the center.
Finished Blueberry Cobbler