Happy Wednesday everybody!! So excited to share today’s recipe with y’all. I don’t know about you guys, but I love super quick, no bake, easy peasy desserts that can literally be thrown together in less than 30 minutes, because let’s be honest, sometimes you just want dessert, like, now.
I know, that sounds completely gluttonous, but hey, that’s what cheat days are for, hehe. What’s also awesome about this recipe is that it’s pretty darn versatile…don’t like strawberry pie filling? no problemo, use apple, or blackberry, or really anything that you are particularly fond of.
I also must point out that the first time I made this I got overzealous and threw on an extra can of pie filling because more is better right? yeah, don’t do that, it totally threw the ratio off,
so I recommend just leaving it at one. Also, feel free to throw some decorative sugar on top, yummies! Have a wonderful day y’all and I totally think you’ll have time to throw this together tonight 😉 Thanks for stopping by!
cream cheese & marshmallow fluff…
all mixed together, now add your cream cheese…
all mixed again, now time for some Cool Whip (aka crack)…
into your pan (excuse the crap picture, I was running on no sleep haha)…
now time for some pie filling…
then enjoy!!!
- 1 (8 Ounce) Block of Cream Cheese, Softened.
- 1 (7.5 Ounce) Jar of Marshmallow Fluff.
- 1 (8 Ounce) Tub of Cool Whip, Thawed.
- 1 (21 Ounce) Can of Strawberry Pie Filling.
- Decorative Sugar For Sprinkling on Top (Optional).
- 8x8 Pan or Slightly Smaller.
- Chocolate Graham Crackers or Vanilla Wafers, For Dipping.
- With a handheld or stand mixer with paddle attachment place your cream cheese & marshmallow fluff into your bowl and whip until smooth.
- Now add your cool whip and mix again until nice and smooth.
- Now evenly spread the cream cheese mixture into your pan, then evenly spread the strawberry pie filling on top of the cream cheese mixture and enjoy!
- This recipe will easily double & recommend that you do if you want a thicker layer of the cream cheese.
I did however want to make the frosting a bit different other than the regular old cream cheese kind that’s normally used. I kind of had an idea about the frosting, but I basically started throwing things into my mixing bowl 
that I liked that I thought would taste good with the carrot cupcakes, and OMG y’all this frosting is heavenly. Due to the ratio of butter to cream cheese in the frosting it’s neither too sweet nor too tart from the cream cheese, also, the brown sugar and cinnamon pretty much make this frosting perfection. 
I also made sure to really finely grate the carrots because I’m sure we’ve all had carrot cake before where you basically crunch into pieces in the cake, umm gross. Happy to say that the cupcakes were perfectly moist (not a hint of crunchiness) with the rich frosting on top, yumm y’all. 
I hope y’all get a chance to make these because they’re so worth the work 😉 Have an awesome start to your week y’all! 
eggs, sugar, applesauce, oil…
dry ingredients…
carrots…
all mixed together (a furry somebody really wanted some cake batter)…
into your cupcake liners…
bake, bake, bake…
time for frosting (butter)…
cream cheese…
brown sugar…
cinnamon…
mix, mix & now time for powdered sugar…
yummies…
& enjoy!!!
Awesome! because that is precisely what I’m bringing you guys today. I made the grand mistake of watching Chocolat, (that totally adorable movie with an equally adorable Johnny Depp), when it showed up in my Netflix queue. Not that it’s really a mistake to watch because it’s a great movie, but it is full to the brim with the most drool inducing chocolate making scenes, and all it did was make me wish it was my cheat day. Well, obviously it wasn’t my cheat day, but it gave me an awesome idea of something I needed to make. The main character serves her customers in her chocolaterie this incredible looking drinking chocolate that she puts cayenne pepper in, and I was all oh snap, I must have that. 
I started doing some research about drinking chocolate and honestly most looked waaaay too dark for me, sorry, just too bitter you know? Anyways, I just assumed I could throw together things that I thought would be super yum and make a delicious drinkable chocolate, and y’all it totally is! This is the perfect mix of just enough sweet without it being too sweet, and that little extra kick of cayenne to up the flavor. This is delicious you guys, just go ahead and make some you’ll be happy you did, have a great weekend!
then cream and vanilla…
then all of the spices & cornstarch…
mmm, ready to drink!
Enjoy!!!
I decided to try my best to brighten this pesky middle of the week day by bringing something super delicious and super easy to make for y’all. I will be honest, if you’re not a fan of crab, you might still like it (obvi, unless you’re allergic), but if you love crab like I do then you will absolutely loooove this dip. 
I honestly couldn’t get enough of this dip y’all, and then throw in the added bonus of deliciously buttered & toasted fresh French bread to dip it in? oh snap! sooo good. I may or may not be slightly drooling at the thought of this delectable dip, mmmm (TMI?). 
Don’t want to dip bread? no problemo, perfectly delicious on tortilla chips too, or just straight off of a spoon–can you tell I might like this dip? haha. Anyways, have an absolutely fabulous day smack dab in the middle of the work week, and let me know what you think if you make this dip 🙂 Thanks for stopping by y’all!
peeled & minced…
everything but the extra bit of Parmesan for the topping into the bowl…
sorry, forgot to put a pic of what it looked like after, but into your dish & topped with Parmesan…
bake, bake, bake…
then enjoy!!!
anyways, since we’re all (unfortunately) still in the real world of work/school/kids/internship/herding Alpacas, whatever, then I thought I might lighten the blow with a totally yummy treat to start the week. 
Hello to some easy caramel popcorn y’all. I know that I’m not the only one completely obsessed with salty sweet treats & if it’s crunchy hello! bonus! in my books, and this stuff embodies all of these wonderful things. 
Let’s not forget the ‘easy’ in the title either, because I was pleasantly surprised by how quickly and easily this came together, and I would be less than honest if I didn’t admit that I literally couldn’t stop eating it, downright addictive, for reals. I can’t recommend enough that y’all make this as soon as possible, this is way too good not to have in your life. Have a wonderful day you guys and let me know if you make this 🙂 
somebody really, really likes popcorn…
she was pulling out all of the stops begging…
brown sugar, butter, corn syrup…
nice and bubbly…
then poured onto your popcorn & mix, mix, mix…
into the oven for a bit…
then enjoy!!!… 
Not only is it totally great it’s Girl Scout Cookie Season, but Samoas just happen to be my most favorite cookie ever. Samoas have caramel, coconut and chocolate, seriously y’all, all of my favorite things in one cookie, yum, yum, yummy. 
What’s just as awesome and maybe better because hello coconut vodka, is this cocktail. This drink is just wonderful, you can taste every bit of the coconut, the caramel and chocolate, and of course the toasted coconut pieces around the rim are perfect. 
I hope everyone has a wonderful weekend and you get to enjoy this cocktail soon, and maybe some cookies too! 
coconut vodka (don’t laugh a the mini bottle, it’s the only one I could find haha)…
caramel sauce…
chocolate syrup…
heavy cream…
a little caramel drizzled in the bottom & coconut around the rims…
and enjoy!!!
Coconut cream pie & coconut cake are at the very top of my deserted island desserts list-you know, if you had to pick things you could have for forever if you were on a deserted island? yeah, those are on that list. The thing is, I was under the assumption that coconut cream pie would be difficult to make (pretty sure the cake is though, maybe we’ll find out soon), and y’all it so wasn’t at all. 
Obviously I helped out the difficulty level by using a refrigerated crust, and in the future I might even use an already made graham cracker or sugar crust, because I am pie crust challenged to be sure and I wouldn’t have to wait for it to cool, etc. haha. 
You guys, this is so good, creamy, with just enough coconut flavor without being overwhelming, and did I mention the perfectly whipped cream on top with a dash of coconut? Mmmm, so good y’all! Anyways, I hope you love coconut cream pie as much I do and can make this soon, because it is better than any I’ve ever had in a restaurant and that’s saying something. Have a wonderful day y’all!
nice and baked…
while your pie crust is cooling, make your filling, start with half & half, egg, egg yolks, sugar, cornstarch…
starting to boil some and starting to thicken…
nice and cooked, you can see the mild color change & how much it’s thickened, now add your coconut & vanilla…
coconut & vanilla is all mixed in & now into your pie crust…
while pie is cooling, let’s make the delicious whipped coconut topping, heavy whipping cream, sugar, vanilla & coconut extract…
whip, whip, whip…
pipe or spoon your topping and enjoy!
Again, another cooking ability I figured would be difficult but is just too easy not to make. What’s really cool is the little trick that was shown to me to make roasting garlic even easier; putting the wrapped garlic bulbs in muffin tins so they’ll be right side up-genius y’all. 
I was thrilled to discover this after the first time I roasted garlic, where they all kept falling over on the tray frustrating me. So, whether you like to eat it plain, or want to throw it into some pasta (a personal fave) you can totally roast some garlic because it’s easy peasy. 
Cut the tops off…
drizzle Olive Oil with a dash of salt…
place aluminum foil on top & place in your muffin tins…
bake, bake, bake and enjoy!!!
Also, I would just like to point out that this fudge has delicious Bailey’s Irish Cream Liqueur in it so this is on the verge of making this a cocktail Friday anyway. Also, with the added green sprinkles I’m getting a jump start on St. Patrick’s Day because ding dang it’s less than a month away and all desserts with a St. Patrick’s Day spin are always fun. 
Please don’t let the whole fudge thing scare you off from making this because there is no candy thermometer or boiling involved, just throw all the stuff in a saucepan cook it a little and dunzo. This fudge is teeming with the flavor of Bailey’s and because I used cheesecake flavored instant pudding with it, I feel like it adds this extra creaminess that’s just wonderful. 
This stuff is too good & too easy not to make y’all, and if you don’t want to use alcohol in this, just substitute the liqueur with heavy whipping cream or half & half. Have a wonderful weekend!! 
now add your powdered sugar & dry pudding mixes…
mix, mix, mix, looks ready to go in your pan…
press into your pan…
and if you’re feeling fancy, while it’s still warm add some sprinkles…
then enjoy!!!
Y’all, and I mean nothing, me and dude binge watched 5 billion episodes of The Blacklist-which he’s been trying to get me to watch for forever and if you haven’t, check it out, really good, and that was it. Monday is probably the laziest day I’ve had in years and years unless I was sick, but that doesn’t count you know, so I was glad to see I actually have the ability to make myself do nothing which is good in small doses. 
Yeah, so all of that literally has nothing to do with today’s post, but just thought I’d ramble a bit, so to today’s yumminess. These toffee bars are pretty spectacular you guys, chewy, a little dense and a lot of awesomeness. They’re not overwhelmingly toffee or caramel, just a really wonderful chewy delicious bar. 
I think both parts of this bar, the crust & the caramel topping are equally delicious so I didn’t really have a favorite part, just overall really really yummy. Make some of these tonight for a wonderful mid week treat & have a wonderful day! 
for the crust, butter & brown sugar…
once, light & fluffy add your eggs, salt & vanilla…
all mixed & now for flour, baking powder…
all mixed & now for the brickle o’ bits…
nice and mixed…
into your pan…
nice & evenly pressed out into your pan…
bake, bake, bake…
now for the caramel topping…caramels, butter, condensed milk…
perfectly melted…
now onto your crust…
bake, bake, bake again…
& enjoy!!!
