Sunday, April 26, 2015

Chcolate Peanut Butter Marshmallow Creme Pops

Chcolate Peanut Butter Marshmallow Creme Gelatin Free Wow This Is A Mouthful Pops
Yup. A mouthful. But these are suprisingly simple. And forgiving, and since they contain ALMOND milk, they are good for you...right!
But spring is here, so lets celebrate. Am I right or am I right?
Yields about 36 ice cube- shapes or about 6 regular popsicles.
3/4 cup almond milk (or any milk)
3 tbsp granulated sugar
3 tbsp peanut butter
3tbsp marshmallow creme (fluff)
3 tbsp cocoa powder, unsweetened

You will also need:

Mix milk, sugar, and cocoa powder.
Melt peanut butter and marshmallow creme in microwave until smooth.
Mix both concoctions together.
Taste it with a spoon.
Refrain from licking the bowl.
Pour into trays.
Freeze for two hours or overnight.

Saturday, April 18, 2015

Today I Am going to show you how to make White Chocolate Marshmallow glaze. It's gelatin free, vegetarian, and requires only 3 ingredients!
These taste AH-MAY-ZING on any cookie, cake or cupcake. I tinted it pink and spread it on a red velvet cake.
Oh my gosh. I had to restrain myself from licking the bowl. :)
What I like about this is that it's very forgiving. Make it any flavor of chip you want. Use any milk you want. And you can use whipped cream instead of marshmallow creme for this recipe. Add something extra- cinnamon, cocoa powder...etc.
Without further ado....lets make some CAKE! Oops. I mean frosting. ;p

1/2 cup almond milk or any other milk.
3/4 cup white chocolate chips (or any other flavor)
1/2 cup marshmallow cream

Melt chocolate chips in microwave for 30 seconds or until its smooth. Add in marshmallw creme. Microwave for another 10 seconds.
Add in milk. Mix well.
Spread onto cake or cookie or cupcake.
Eat it all  Serve.

Friday, March 20, 2015

No Bake Cookie Slushies

I made these 4 ingredient delish chocolate slushies using Hide&Seek chocolate cookies, but you can use Oreos, or an other type of CRUMBLY cookies :D...Make 'em chocolate, caramel, cinnamon, vanilla, whatever floats your boat ;)...

Makes about 2 cups 

1 cup crushed cookies, store bought or homemade.
2 cups milk
1/4 cup butter
1/4 cup sugar
OPTIONAL: 1/2 cup whipped cream

Mix all ingredients together.
Freeze in cup, covered for 1 hour exactly.
Enjoy! These are perfect for summer or spring. Or, if you are like me, you'll eat them in winter too. o_-

Sunday, March 15, 2015

DEELISH Butter Cookies

Hello! Today I am going to share a melt-in-your-mouth butter cookie recipe that you just wont get enough of. Seriously. You can eat eight and not realize it ;)
I have no pics-sad D: because they are long gone from extreme extremeness. Oh yes.

BUTTER COOKIE RECIPE: Yields about 40-48, depending on size :)

  • 1 cup (two sticks) butter, softened or melted
  • 1 1/2 cup granulated white sugar
  • Dash salt 
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp vanilla extract
  • 2 cups besan flour(gram flour) **Note: If you don't have this flour, use rice or all-purpose flour. Besan flour is absolute best in taste of these cookies though, highly recommended and easy to find in stores.
  • 2 large eggs

  1.  In  a small bowl, beat eggs until light and mixed. DO NOT over beat.
  2.  Mix sugar, soda, powder, vanilla, and flour in large bowl. Add salt.
  3. Put eggs and butter in the large bowl. Knead until mixed completely.
  4. Preheat oven to 330 degrees Fahrenheit.
  5. Line pan with parchment paper or spray with non-stick or coat with a thin layer of flour. 
  6. Roll cookies into shapes or circles, place on pan about 2 inches apart.
  7. Bake for 8-10 minutes or until done.
  8. Let cool completely on wire rack, then carefully take it out.
  9. Cool completely before frosting/decorating :D

Enjoy! You won't regret it ^_^