Tag Archives: dessert

Mango Parfaits

Have you made any desserts in a jar? I’ve seen some great ideas on Pinterest and in several magazines, and also had reviewed 150 Best Desserts in a Jar a few years back—that’s where I discovered this recipe for Mango Parfaits. You can serve these cool, creamy, and fruity parfaits in small canning jars or any uniquely-shaped jars you may have…I’m always saving jars from jams, relishes, and other items because they’re just too pretty not to use!

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Strawberry Fruit Dressing and Dip

The weather is warming up nicely, and when it’s warm outside, I tend to eat more fruit because it’s so refreshing. And when you serve fruit with a dressing or dip, it makes a great warm-weather snack or dessert! This Strawberry Fruit Dressing and Dip is big on strawberry flavor and really good served with strawberries or a mix of fresh fruit chunks—pineapples, sliced bananas, apple wedges…whatever fruit you like!

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Easter Egg Blondies

If you’re craving a sweet treat for Easter, I recommend these Easter Egg Blondies! They’re rich, buttery, chewy, and chocolaty squares of yumminess! They have chopped Cadbury Mini Eggs mixed into the batter and whole mini eggs scattered on top. If you’re not familiar with Cadbury mini eggs, they’re milk chocolate eggs with a thin and crispy candy shell coating and they really make these blondies look Eastery! 🙂

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Valentine Marshmallow Pops

Here’s a recipe for an easy Valentine treat that kids especially will love—Valentine Marshmallow Pops! They’re a great little sweet treat and sprinkles make them colorful and fun! And I did discover something that makes them appealing to adults too—you can use them to stir into your coffee or hot cocoa to add a little extra Valentine sweetness! 🙂

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Brown Sugar Shortbread

I’ve made shortbread before, but not brown sugar shortbread—until now! If you’ve never tried it yourself, I can tell you that it’s really good! It’s rich and buttery like the Scottish Shortbread I made during the holidays, but there are a few differences from that recipe—this Brown Sugar Shortbread is baked in one 9″ round cake pan instead of two 8″ rounds, so it’s a thicker shortbread, crispy on the outside, and a little chewy on the inside. The light brown sugar gives it a slightly different taste than traditional shortbread, but the main difference I noticed was the thickness and the chewiness.

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