1 pkg. (18-¼ oz.) chocolate cake mix (we used a 15.25 oz. pkg. of Pillsbury Moist Supreme Devil’s Food cake mix)
Take a large mixing bowl out and beat the cream cheese and butter together in it until it is light and fluffy. Mix in the egg and vanilla just until combined. Add the cake mix into the bowl and mix well to combine (the dough should have a sticky consistency after you’re done mixing). Put a lid on the bowl and place it in the fridge for 2 hours.
Preheat your oven to 350 degrees. Take rounded tablespoons worth of the dough and roll them into balls, placing them on ungreased* baking sheets afterwards, making sure each ball is spaced 2-inches apart. Place each sheet in the oven for 9-11 minutes or until the tops of the cookies have cracked (we baked our cookies for 9 minutes). Pull the sheet out and let the cookies cool for 2 minutes before taking them off the sheet and letting them finish cooling on wire racks.
*We lined our baking sheets with aluminum foil before placing the balls of dough on them.
Yields 4-½ dozen (we only got 38 cookies out of this)
These were some tasty little cookies. We don’t understand why they described this as being gooey since there was no gooeyness but the cookies were pillowy soft and the chocolate really comes through. If you love chocolate and you love cookies, then you’re sure to love these cookies !
We got this recipe from Taste of Home.
We weren’t paid in any form to promote Pillsbury or Taste of Home.
3 cups sliced fresh or frozen peaches (we used 3 cups of chopped fresh peeled peaches)
1 cup vanilla ice cream (we used Blue Bunny homemade vanilla ice cream)
½ cup peach juice or nectar (we used peach juice)
1 tsp. vanilla extract
Add the peaches, ice cream, peach juice and vanilla extract into a blender, puréeing until smooth. Place a fine-mesh sieve over a bowl and pour the purée into the sieve, pressing on any solids to extract as much purée as possible. Throw away any leftover solids. Pour the purée into either 3-ounce paper cups or popsicle molds, freezing them for 3 hours or until they’re firm.
This is a great summertime treat ! While you definitely get the peach flavor, the ice cream isn’t as obvious. You can taste some creaminess to the popsicle, but for our own preference, the next time we might try to add more ice cream to enhance the creamy aspect. This is a great way to enjoy peaches in the summertime.
Recipe source unknown.
We weren’t paid in any form to promote Blue Bunny.
Preheat your oven to 350 degrees. Take a 13 x 9-inch baking pan out and spray the inside of it using baking spray with flour.
Take a large skillet out and add the strawberries and sugar to it, setting the heat to medium-high. Once boiling, cook for 15 minutes, stirring now and then.
Take a small bowl out and stir the cornstarch and lime juice together until fully combined. Stir the cornstarch mixture into the skillet with the strawberry mixture. Stir constantly for 2 minutes or until thickened. Take the skillet off the heat and let the strawberry mixture cool completely.
In a large mixing bowl, stir together the following ingredients: oats, flour, brown sugar, butter, salt, baking powder, and zest. Take 2/3 of the oat mixture and firmly press it into the greased baking pan.
Stick the pan in the oven to cook for 15 minutes or until the oat mixture is golden brown. Take it out of the oven and spread the strawberry mixture over the crust. Now sprinkle the pecans and what’s left of the oat mixture over the strawberry mixture and put the pan back in the oven for another 20 minutes or until the crust looks golden brown and the filling is bubbly*. Make sure you let this cool completely before cutting it into bars.
Makes 10 to 12 servings.
* Our crust got golden brown but we never saw the strawberry mixture get bubbly. We decided to pull it out once the crust turned golden brown ‘cause we wanted to avoid it getting burnt.
The texture of the sweet strawberry filling is a nice contrast against the texture of the crust. Such a nice treat for spring/summer.
We got this recipe from Taste of the South.
We weren’t paid in any form to promote Taste of the South.
1-½ teaspoons plus ¾ cup butter, divided (we used salted butter)
3 cups sugar
¾ cup heavy whipping cream
1 package (10 to 12 ounces) vanilla or white chips (we used Ghirardelli classic white baking chips)
1 jar (7 ounces) marshmallow creme (we used Jet-Puffed Marshmallow Creme)
2 envelopes unsweetened black cherry soft drink mix
Take a 13-in. x 9-in. pan out and line the inside with foil, greasing the foil afterwards with the 1-½ teaspoons of butter. Leave the pan off to the side for now. Take a heavy saucepan out and add the sugar, cream and remaining butter in it, stirring to combine. Set the heat to medium and wait for the mixture to come to a boil, stirring constantly the whole time. Once at a boil, continue to stir for an additional 4 minutes.
Take the saucepan off the heat, stirring the chips and marshmallow creme in afterwards. Scoop 1 cup of the saucepan mixture out and place in a bowl for the time being. Add the black cherry mix to the saucepan, stirring to combine, pouring the mixture into the pan you prepped earlier. Take that 1 cup of the saucepan mixture and spoon it over the top of the mix in the pan, cutting through the mixture with a knife to create a swirl pattern.
Place the pan in the refrigerator for 1 hour until the fudge has become firm. Once firm, use the foil to lift the fudge out of the pan, throwing the foil away afterwards. Cut the fudge into 1-inch squares, putting them in an airtight container and back in the fridge if you’re not going to eat the fudge right away.
Overall, this was a really easy dish to make ! It’s sweet and a little tart tasting. Great as a dessert or a sweet snack. We thought that maybe we over swirled. The white aspect of the fudge didn’t look as bold as it did in the original picture that accompanied this recipe in the magazine.
We got this recipe from “Taste of Home”.
We weren’t paid in any form to mention Ghirardelli, Taste of Home, or the jet-puffed marshmallow creme.