Verry Berry Cake

Original recipe here: http://www.skinnymom.com/2013/06/12/no-bake-red-white-and-boom-icebox-cake/

Ingredients

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I won’t be putting measurements because I just went to taste.

  • 9×9 inch pan (or bigger if you need more servings)
  • Strawberries
  • Blueberries
  • Cool Whip (or some other brand)
  • Graham Crackers (the grocery store didn’t have any so I used another brand again)
  • Chocolate chips

 

Step One

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Start with a layer of Cool Whip then put some graham crackers

 

Step Two

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Put another layer of Cool Whip then some blueberries and some chocolate chips

 

Step Three

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Another layer of Cool whip and some strawberries with chocolate chips

 

Step Four / Final Product

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I wanted to do another layer of Cool Whip and crackers before another layer of fruits, but I didn’t have enough space or enough Cool Whip so I just did another layer of Cool Whip then some more blueberries and chocolate chips. Put in the refrigerator and you’re done!

 

I’m probably going to make this recipe again because it is delicious, but I might do it a bit differently. I found it a bit weird that the bottom layer was Cool Whip, made it also hard to serve. So next time, I think I might try to do a bottom layer of a crust made of graham cracker pieces then put some Cool Whip. I’ll try making a little note in a post someday when I try this version out.

 

Until Next Time!

Young Mom ❤


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Sweetheart Cherry Pie

Recipe used here: http://www.cakestudent.com/sweetheart-cherry-pies/

Ingredients

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  • Butter, melted
  • About 1 teaspoon of sugar
  • Pie dough (you can make your own, but since I’ve never done that, I just bought some)
  • Ricotta cheese
  • Cherries (There weren’t any fresh at my grocery store so I bought some cherry pie filling)

 

Step One

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Preheat oven to 375°F. Roll the pie dough, flour helps the dough to not be sticky, and cut hearts (I used a cutter, of course). Line the hearts on a baking sheet with parchment paper on it.

 

Step Two

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Mix about 1 teaspoon of sugar to the cherries (I don’t know if it was necessary since I used pie filling, but I still did it). Put a bit of ricotta cheese on the hearts, then the cherries. The amount you put will depend on how much you want on it and how big your hearts are. Just remember not to put too much or else the top of the pie will burst.

 

Step Three

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Cut some more hearts in your dough and put them on top of the others. Press the edges with a fork to seel the dough. Brush a bit of melted butter on top of the pies and put in the oven. The recipe says 15 minutes, but for me it took about 25 minutes. You know your pie is ready when it’s golden brown.

 

Final Product

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There you go! A delicious cherry pie in the shape of a heart!

 

Until Next Time!

Young Mom ❤


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Blueberry Lemon Bars

Recipe taken from here: http://lickthebowlgood.blogspot.co.nz/2012/07/summer-fun-at-pool.html

Ingredients:

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  • 1 1/2 cups of graham cracker crumbs
  • 6 tablespoons of butter, melte
  • 1/4 cup of granulated sugar
  • Zest of one lemon + 1 teaspoon of lemon zest
  • 2 large egg yolks
  • 14 oz of sweetened condensed milk
  • 1/2 cup of fresh lemon juice (I used a mix of condensed lemon juice and water)
  • 1 cup of fresh blueberries

 

Step One

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Preheat the oven to 350°F and butter a 9×9 baking dish. In a medium bowl, stir the graham cracker crumbs, the melted butter, the sugar and the lemon zest until the graham crumbs are moist. Press the crumbs firmly in the baking dish and slightly on the sides. Bake this crust for 10 minutes, then let cool to room temperature.

 

Step Two

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Combine the egg yolks, condensed milk, lemon juice, lemon zest and blueberries and stir everything together until the mixture is smooth and slightly thicken.

 

Step Three

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Pour the lemon blueberry filling evenly over the graham crust and bake for 15 minutes. Cool for 10 minutes at room temperature then refrigerate until completely chilled (I put it over night to make sure).

 

Final Product

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Cut and enjoy!

 

Until Next Time!

Young Mom ❤


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Cheesecake Bites

**So I just realized I did two 9 by 9-inch bakin dish with the recipe for one 8 by 8-inch baking dish. If you want to make two pans like I did, double the recipe listed down here**

Ingredients:

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  • 18 Oreos finely crushed
  • 2 1/2 tbsp of butter, melted
  • 2 8oz package of cream cheese
  • 1/4 cup of granulated sugar
  • 2 large eggs
  • 1/2 tsp of vanilla extract
  • 1 1/3 cup of white chocolate chips
  • 1/3 cup of heavy cream
  • Cool Whip (I actually ended up just using the Cool Whip and not make the icing with the icing sugar)

 

Step One

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Preheat your oven to 325º. Line a large sheet of tinfoil on two 9 by 9-inch baking dish then brush the foil with butter.

 

Step Two

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Mix your crushed oreos with 2 tbsp of melted butter until the mixture is well combined and evenly moistened.

 

Step Three

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Press the mixture in the bottom of the baking dishes.

 

Step Four

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Use an electric mixer to soften the cream cheese then add the granulated sugar and mix them together until the mixture is smooth. Then add in the eggs and the vanilla extract and mix until it’s well blended.

 

Step Five

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In a seperate microwave safe bowl, heat the white chocolate chips with the heavy cream 30 seconds at a time and stirring in between. Then poor the melted white chocolate mixture in the cream cheese mixture and blend.

 

Step Six

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Poor the mixture in the pans and bake for 40 minutes then turn the oven off without opening the oven door to allow the cheesecake to rest for about 15 minutes. Remove from the oven and let them rest at room temperature for 30 minutes then put them in the fridge for 6 hours or overnight.

 

Final Product

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Add your Cool Whip and voila! A yummy desert! I was supposed to put a strawberry on top to make a Santa hat, but there were no beautiful strawberries at my grocery store so we’ll have to settle with only Cool Whip. Like I said at the top, I did a recipe for one baking dish and split it in two baking dishes (I somehow hadn’t realized it was only for one); so if you pour everything in only one baking dish or if you double your recipe, the cheesecake bite will be thicker.

 

Until Next Time!

Young Mom ❤


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Oreo Cream Cheesecake Cupcakes

I found this recipe on this site: http://www.handletheheat.com/video-cookies-cream-cheesecake-cupcakes/  and thought I would share it with you!

Ingredients:

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  • Oreo cookies
  • About 454g of Cream cheese
  • 1/2 cup of granulated sugar
  • 1/2 teaspoon of vanilla extract
  • 2 large eggs
  • 1/2 cup of sour cream
  • 1/8 teaspoon of fine salt

 

Step One:

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Preheat the oven to 275°F

Put the cream cheese in a large bowl and use an electric mixer to beat the cream cheese until smooth

 

Step Two:

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Add the sugar, beat until combined. Then beat in the vanilla and the eggs. Once they’re combined, beat in the sour cream and salt. (Picture above is once everything is beat in)

 

Step Three:

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Chop 6 Oreo cookies and stir them in

 

Step Four:

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(This recipe is for 15 cupcakes, but I only have one muffin tin so I only made 12)

Put paper liners in the muffin tin and put 1 Oreo cookie in each one.

 

Step Five:

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Add the mix on top of the Oreo cookies and cook for 22 minutes

 

Step Six:

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Once they’re out of the oven, let them cool down to room temperature before putting them in the fridge for about 4 hours. I let them in the fridge overnight.

 

Final Product:

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According to the website, you can store them in an airtight container in the fridge for 3 days or in the freezer for 1 month. If you put them in the freezer, you have to defrost them overnight before serving. Enjoy!

 

Until Next Time!

Young Mom ❤


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