This creamy butterbeer mousse topped with whipped cream tastes just like the popular wizard beverage from my favorite book/movie series.

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With Harry Potter being one of my favorite book/movie series, I couldn’t pass up the opportunity to include a Harry Potter-inspired treat for Halloween Treats Week.

Butterbeer appears in many of the books and films in the series, but first appears in the Prisoner of Azkaban. It is a beverage from the wizard world that tastes like a less sickly-butterscotch, kind of like a caramel cream soda, served with a creamy topping.

While I lack a recipe for butterbeer on my website, I do have recipes for butterbeer cookies and butterbeer ice cream! But this time around I was inspired to create a butterbeer mousse.

Since this mousse is mostly made of whipped cream, I had to figure out how to get the flavor of liquid cream soda into this fluffy butterbeer mousse creation. To answer this question, I used the same trick as I did for my root beer cookies – cook it down into a syrup! Sure you could use caramel syrup but it’s just not quite right.

Between the cream soda syrup, butterscotch chips, butter extract, and whipped cream, this butterbeer mousse most definitely lives up to its name – especially when topped with more whipped cream and a drizzle of more reduced cream soda syrup (or caramel syrup if preferred).

HAPPY HALLOWEEN!!!

Welcome to 2023’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . You’ll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Today’s Halloween Offerings:

BUTTERBEER MOUSSE

Print

Yield: 4 servings Prep Time: 2 Hours 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-12 oz. bottles of cream soda*
• 3/4 tsp gelatin powder
• 1/2 Tbsp water
• 3 oz. (1/2 cup) butterscotch chips
• 1-1/4 cups cold heavy cream, divided
• 1/2 tsp butter extract
• Whipped cream, for garnish
• Biscoff speculoos cookies, for garnish

Directions

1. Pour cream soda* into a pot and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. For approximately 30 minutes, let it reduce down to about 1/4 cup, keeping a close eye on it towards the end to make sure you don’t cook it completely.
2. Meanwhile, place water in a small bowl, sprinkle the gelatin over water, and let stand for 5 minutes.
3. Place butterscotch chips in a medium bowl. Heat 1/4 cup of the cream in the microwave for 1 minute or just until it starts to boil. Add the softened gelatin to the cream and stir until fully dissolved. Pour the cream over the butterscotch chips and whisk until butterscotch is melted and the mixture is smooth. Whisk in 2 tablespoons of the reduced cream soda and butter extract. Let cool to room temperature.
4. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup cream until soft peaks form.  Use a whisk to mix in 1/3 of the whipped cream into the butterscotch mixture. Using a rubber spatula, fold in the remaining whipped cream until no streaks appear.
5. Spoon the mousse into serving cups. Place in the refrigerator and chill until set, about 2 hours.
6. Before serving, top with more whipped cream, the remaining reduced cream soda syrup*, and a Biscoff cookie.

Notes

*Don't want to deal with boiling down the cream soda? You can use caramel syrup instead.

Source: Adapted from my Chocolate Mousse Cake.

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This bloody poke cake is to easy and delicious you might think you are a vampire. Make with your favorite cake mix and red flavored gelatin.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Leave it to Halloween to make you think something with “blood” in the title looks delicious. I promise this cake won’t turn you into a vampire but it’s fun to pretend for a day. Bloody poke cake is essentially strawberry jello cake dressed up for Halloween.

This cake is easily made with a box of your favorite whiten cake mix, the ingredients indicated on the box, red gelatin of your preferred flavor, frozen whipped topping, red decorating gel, and some candy severed fingers and syringes to finish it off.

Of course, there are several other ways you could decorate this: Embrace the vampires and add vampire bite punctures with the gel and add candy vampire teeth, or use candy knives instead of syringes, or just smother it with red frosting instead of whipped topping.

I love cakes like this because there’s really no wrong way to decorate it as long as you’re having a good time. After all, that’s kind of the point!

BLOODY POKE CAKE

Print

Yield: 12 Servings Prep Time: 1 Hours 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 box white cake mix + water, oil and eggs called for on box
• 1 cup boiling water
• 1 box (3.4 oz) strawberry or cherry-flavored gelatin
• 1 container (8 oz.) frozen whipped topping, thawed
• 1 tube (0.68 oz) red decorating gel
• Candy severed fingers
• Syringes

Directions

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray, set aside.
2. In large bowl, beat cake mix, water, oil and eggs just until fully incorporated, about 3 minutes. Evenly pour into the prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack for 20 minutes.
3. Meanwhile, in medium bowl, combine gelatin and boiling water, stirring until gelatin has dissolved. Poke cake every inch with handle of wooden spoon or chopstick halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Allow to cool completely, about 1 hour.
4. Spread whipped topping evenly over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with candy severed fingers and/or syringes. Serve immediately. 

Source: Adapted from Betty Crocker.

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Get ready for warmer weather with this light and creamy coconut vanilla bean panna cotta with a refreshingly sweet drizzle of mango coulis on top.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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For a dessert made with heavy cream, coconut cream, sugar, and gelatin, this coconut vanilla bean panna cotta is surprisingly light. Even without the refreshing mint, tangy ginger oat grahams, or sweet mango coulis you would think this dessert wasn’t quite an indulgent as some others. And sure you could definitely enjoy this without all the garnishes, but use them if you’ve got ’em right?

Don’t let the fancy sounding word “coulis” fool you, it’s just a pureed fruit (or vegetable) sauce, but dang if it isn’t good. Just a drizzle of that, a sprig or fresh rosemary, and the crunchy goodness of the oat grahams, add not only flavor but different textures to the dish.

As an added bonus, both the panna cotta and mango coulis can be made in advance. Heck it’s required because you have to chill for at least 6 hours in order for the panna cotta to set. Mango mousse would be a good option as it also requires an overnight step. So make your next dinner party easier by making dessert a day or two before you need it and then impress your guests when you unveil it.

This recipe was made with ingredients thanks to Dixie Crystals granulated pure cane sugar, Melissa’s Produce mangoes and fresh mint, Nairn’s ginger oat grahams, and Taylor & Colledge vanilla bean paste.

#SpringSweetsWeek is coming to an end so if you haven’t already, make sure to enter the giveaway for foodie swag from our sponsors using the widget located at the end of this post.

Friday #SpringSweetsWeek Recipes

• Almond Scones from Palatable Pastime
• Blood Orange Creamsicle Cupcakes from Hezzi-D’s Books and Cooks
• Carrot Cake Cookies from Eat Move Make
• Carrot Cake Poke Cake from Cheese Curd In Paradise
• Cinnamon Butterscotch Pear Chips from Blogghetti
• Easter Bunny Cupcakes from Kathryn’s Kitchen Blog
• Easter Egg Macarons from Jen Around the World
• Easy Berry Semi Naked Cake from Red Cottage Chronicles
• Ginger Pear Turnovers from Cindy’s Recipes and Writings
• Key Lime Icebox Cake from Jolene’s Recipe Journal
• Key Lime Pound Cake from Devour Dinner
• Key Lime Whoopie Pies from Karen’s Kitchen Stories
• Lemon Lavender Fudge from That Recipe
• Mango Pear Crisp from Sweet Beginnings
• Meyer Lemon and Ginger Cookie Truffles from A Kitchen Hoor’s Adventures
• Meyer Lemon Posset from Shockingly Delicious
• Ombre Cakes from Art of Natural Living
• Stem Ginger Mango Cheesecake Parfait from Magical Ingredients

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

COCONUT VANILLA BEAN PANNA COTTA WITH MANGO COULIS

Print

Yield: 8 servings Prep Time: 6 Hours Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PANNA COTTA

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla bean paste (or seeds from 1 bean)
• 2 tsp unflavored gelatin
• 1 cup coconut cream
• Fresh mint, for garnish
• Ginger oat grahams, for garnish

MANGO COULIS

• 2 cups cubed fresh mango
• 1 Tbsp granulated sugar

Directions

1. Place the cream in a saucepan. Add the sugar and vanilla, and bring to a simmer over medium-low heat, stirring occasionally.
2. Sprinkle the gelatin over the coconut cream in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved. Divide among eight 4 oz. ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
3. Before serving, prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable.
4. Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with a drizzle of dollop of mango coulis, mint, and oat grahams, if desired.

Source: Adapted from Food Network and AllRecipes.

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Chocolate lovers will want to dive head first into this rich chocolate cake layered with fluffy chocolate mousse, and creamy chocolate ganache.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Chocolate cake by itself is one dessert I can easily turn down. It just doesn’t get my excited.

But after finding a chocolate cake that met my standards, it has become one of my favorite cake bases, especially when paired with peanut butter.

So when my eldest nephew requested a chocolate mousse cake for his high school graduation party dessert, I knew exactly where to start.

This is actually the second time I’ve made this cake. I thought about taking pictures of it at his party but for some reason I didn’t. I even made him a cookie cake and 2020 cut out sugar cookies, but all I have a brief phone snapshots.

For once I was focusing more on the moment at hand. Imagine that!

Of course that meant that every person who tried it raved about it and asked for the recipe, resulting in me internally kicking myself. So sorry to all that have been waiting months for me to finally publish this recipe!

This rich chocolate cake is taken to the next level with a layer of fluffy chocolate mousse, and sealed with a creamy layer of chocolate mousse.

The first time I made it I also served it topped with chocolate frosting but decided whipped cream was equally good (and one less thing to make).

Remember to enter the blogger-sponsored giveaway for a KitchenAid stand mixer! Just in time for all your holiday baking. And at the bottom of this post is a link-up for even more chocolate recipes to enjoy.

One year ago: Chocolate Hazelnut & Toasted Coconut Cheese Ball

Three years ago: Buckeye Bundt Cake

Four years ago: Rusty Bucket Restaurant

Five years ago: Fall Harvest Salad with Cranberry Vinaigrette

Six years ago: Apple Pie Cookies

Seven years ago: Pumpkin Spice Brownies

Nine years ago: Peanut Butter Hot Chocolate with Oreo Crumbs

CHOCOLATE MOUSSE CAKE

Print

Yield: 8-12 servings Prep Time: 3 Hours 30 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAKE

• 1 oz. (2 Tbsp + 2 tsp) semisweet chocolate, chopped
• 1/4 cup cocoa powder
• 1/2 cup hot milk
• 1 cup all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3 Tbsp vegetable oil
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1/4 cup boiling water

MOUSSE

• 3/4 tsp gelatin powder
• 1/2 Tbsp water
• 3 oz. (1/2 cup) semisweet chocolate, coarsely chopped
• 2 Tbsp sugar
• 1-1/2 cups cold heavy cream

GANACHE

• 1/4 cup + 2 Tbsp heavy cream
• 1/2 Tbsp unsalted butter
• 4.5 oz. (2/3 cup) semisweet chocolate, coarsely chopped

Directions

1. For the cake: Preheat oven to 350 degrees. Lightly coat a 9-inch springform pan with nonstick spray or butter and lightly flour. Set aside.
2. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot milk over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a hand or stand mixer on medium speed, add cooled chocolate mixture, vegetable oil, eggs, and vanilla. Mix together until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
4. Spread cake batter evenly in the prepared cake pan. Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
5. Remove from the oven and allow to cool completely on wire rack.
6. For the mousse: Place water in a small bowl, sprinkle the gelatin over water, and let stand for 5 minutes.
7. Place chocolate and sugar in a medium bowl. Heat 1/2 cup of the cream in the microwave for 1 minute or just until it starts to boil. Add the softened gelatin to the cream and stir until fully dissolved. Pour the cream over the chocolate and whisk until chocolate is melted and the mixture is smooth. Cool to room temperature.
8. In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup cream until soft peaks form.  Use a whisk to mix in 1/3 of the whipped cream into the chocolate mixture. Using a rubber spatula, fold the remaining whipped cream into the chocolate mixture until no streaks appear.
9. Spoon the chocolate mousse into the pan over the cooled chocolate cake. Smooth the top with an offset spatula. Place the cake to the refrigerator and chill until set, about 2 hours.
10. For the ganache: Place chocolate in a medium bowl. Heat the cream and butter in the microwave for 1 minute or just until it starts to boil. Pour the hot cream over the chocolate. Stir until chocolate is melted and smooth. Cool to room temperature.
11. Spread the ganache over the top of the chilled mousse layer and refrigerate until set. About 45 minutes.
12. Run a knife along the outer edge of the cake to loosen it from the pan and gently remove from the pan. Serve with whipped cream and extra chocolate chips.

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Combining your favorite fresh strawberry pie with creamy cheesecake into one delicious no-bake pie perfect for summer!

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Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

This may only be my second recipe contribution to #SummerDessertWeek but it sadly is my last (for this year). So I decided to turn one of my favorite summer pies into a no-bake cheesecake pie – because I love cheesecake in any form just as much as this pie so why not combine them!? And all without an oven cause it’s f-ing hot.

No-bake graham cracker crust, filled with no-bake cheesecake filling, topped with Jell-O-fresh strawberry filling, and served with a dollop of fresh whipped cream! I even served mine with a little blueberry on top from our garden because I actually made this for July 4th and it made it all patriotic in color. And it was freaking delicious. 

P.S. You might have noticed some ads in new places. I know that as a reader ads can be a nuisance, but I recently got accepted to Mediavine (which is kind of a big deal) and it will greatly help me fund all the money and time I pour into this little hobby of mine. I hope you understand! I’ll still deliver all the same content you love ;-).

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

• Berry Cookie Ice Cream Sandwiches from Our Sutton Place

Sweet Summertime Cakes and Cupcakes:

• Easy Funfetti Cake Batter Cookie Bars from Hezzi-D’s Books and Cooks
• 7 Up Pound Cake from Savory Experiments
• Brownie Cake from Back To My Southern Roots
• Chocolate Cherry Cake Roll from Sweet Beginnings
• Pina Colada Cake from It’s Shanaka
• Easy Summer Beach Themed Cupcakes from Blogghetti

No Bake Treats:

• Strawberry Shortcake Fudge from Sweet ReciPEAs
• No-Bake Strawberry Cheesecake Pie from The Spiffy Cookie

Baked Desserts:

• Mixed Berry Mini Cobblers from Karen’s Kitchen Stories
• Tart Cherry Galette from Cheese Curd In Paradise
• Ice Cream Cone Cupcakes from Big Bear’s Wife
• Blueberry Hand Pies from A Kitchen Hoor’s Adventures

One year ago: Chewy Sweet Corn Cookies

Four years ago: Weekly Meal Plan #20

Six years ago: Pistachio & Toffee Chocolate Chip Cookies

Seven years ago: Chicken and Roasted Red Pepper Pizza with Rosemary Beer Crust

Eight years ago: Baked Turkey Ricotta Meatballs

NO-BAKE STRAWBERRY CHEESECAKE PIE

Print

Yield: 6 servings Prep Time: 3 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 18 graham crackers, finely crushed (about 2-1/2 cups)
• 6 Tbsp unsalted butter, melted

CHEESECAKE FILLING

• 8 oz. cream cheese, room temperature
• 1/4 cup sugar
• 1 Tbsp milk
• 1/2 tsp vanilla extract

STRAWBERRY TOPPING

• 1/2 cup sugar
• 1/2 cup water
• 2-1/2 Tbsp cornstarch
• Pinch salt
• 2 Tbsp strawberry gelatin
• 1 pint (about 2 cups) fresh sliced strawberries

Directions

1. In a medium bowl, stir the graham cracker crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill for 30 minutes before filling.
2. In a medium bowl, beat together the cream cheese, sugar, milk, and vanilla until blended. Spread evenly in the pie crust.
3. In a medium saucepan over medium heat whisk together the sugar, water, cornstarch, and salt. Cook until clear and thick; remove from heat. Add the gelatin and stir constantly until dissolved. Cool to room temperature.
4. Stir the strawberries into the gelatin mixture then pour into cooled pie crust. Cover and refrigerate until set, about 2 hours.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Would you eat ambrosia salad as a side dish or dessert? I usually have it on the side of my holiday plate! It can be made any flavor using your gelatin flavor of preference.

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Growing up, you assume that what your family does everyone else’s does as well. So whenever my mom would make what she called “Investment Salad” (usually around the holidays such as Easter) I thought that was what everyone else called it.

I believed that until no one knew what I was talking about and discovered that there wasn’t a single “Investment Salad” recipe on the internet. Either my mom came up with unique recipe or she renamed a pre-existing one, which knowing my mother could be either.

Instead of taking the easy route and just asking her, I decided to search for recipes with similar ingredients. At first I came upon something called “Heavenly Hash”, but upon further investigation this usually involves chocolate and is served in squares, which is not it. So I dug some more and came upon “Ambrosia Salad” or “Watergate Salad” if it’s green (which my brother claims is the proper color for our mom’s version, too).

Turns out that it’s ingredients are loosely defined and my mom’s recipe fits the list of possibilities (as described in Brown Eyed Baker‘s family debate on the subject). After talking to my dad he said he never makes my mom’s recipe with marshmallows while both my brother’s and my copy call for marshmallows, so whatever mood you are in I guess! Although I did recently stumble upon a crushed pink salad which is very similar but doesn’t have sour cream or sweetened condensed milk. Evidently the “salads” of the 70s were the Wild West.

As for the name? I finally did ask my mom and she said she had no idea – hahahaha. Her recipe also had your typical vague measurements such as “a large cool whip”, “a medium can of crushed pineapple”, that it serves “lots”, and directions that originally just said “mix well, put in fridge, and enjoy”. Does your family have their own version of ambrosia salad? Or do you have another name for it like mine?

To keep you up to date, here’s the Easter Menu that includes this recipe:

• Apricot-Honey Glazed Ham
• Black Pepper Parmesan Biscuits
• Creamy Spring Peas
• Herb-Roasted Carrots & Parsnips
• Smashed Potatoes with Lemon Aioli
• Carrot Top Pesto
• Mom’s Investment Salad (aka Ambrosia Salad)
• Raspberry Almond Streusel Pie with Allspice Whipped Cream

Easy Easter Side Dish Recipes

• Cheesy Scalloped Potatoes from Jen Around the World
• Colorful Spring Salad from Art of Natural Living
• Creamed Greens Casserole from Cindy’s Recipes and Writings
• Hash Brown Casserole from Hezzi-D’s Books and Cooks
• Japanese Potato Salad with Yukon Gold Potatoes from Karen’s Kitchen Stories
• Romano Beans Stir Fry from Magical Ingredients
• Sweet Potatoes with Lemon from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

One year ago: Sheet Pan Bacon Wrapped Mustard Chicken with Broccoli and Potatoes

One year ago: Sheet Pan Bacon Wrapped Mustard Chicken with Broccoli and Potatoes

Three years ago: Baked Pizza Hummus

Five years ago: Rainbow-Surprise Lemon Cake

Six years ago: Baked Eggs with Crispy Hash Brown Crust

Seven years ago: Cheesy Cat Treats

Eight years ago: Funfetti Cake Batter Smoothie

MOM'S INVESTMENT SALAD (AKA AMBROSIA SALAD)

Print

Yield: 12 Servings Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (8 oz.) tub of frozen whipped topping, thawed
• 1 (14 oz.) can sweetened condensed milk
• 1 (3 oz.) box preferred flavored of dry gelatin mix
• 1/2 cup sour cream (optional)
• 1 (14 oz.) can crushed pineapple, drained
• 1 (10 oz.) bag miniature marshmallows (optional)
• 1/2 cup toasted pecans (optional)

Directions

1. In a large bowl, fold together the whipped topping, milk, gelatin, and sour cream (if using). Add the pineapple, marshmallows (if using), and pecans (if using). Cover and place in the fridge until ready to enjoy!

Source: My mom (said it’s from when she worked at Social Security in the 1970s)

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Strawberry pretzel salad in the early summer becomes peach pretzel salad in late summer. This sweet and salty combo is hard to resist! 

This is the last new peach recipe I will be sharing this year – the sadness! Oddly enough, right after the wedding it was like a switch got flipped and I suddenly was ready for fall. But now that a couple weeks has gone by I am back to clinging on to every bit that’s left. It’s made easier by the fact the highs so far this week have been in the 90s. Soon the temperatures will be cooling off and those fall flavors will start creeping in, but for now I want peaches one last time.

All I had to do for this recipe was take the classic favorite strawberry pretzel salad and swapped strawberries for peaches (and strawberry Jell-O for peach Jell-O). I arranged the peaches in a pretty manner as opposed to dumping the strawberries on top but otherwise the same method. But I have to admit, even though I was craving peaches I think the strawberry version is still my favorite. Not to say that you won’t enjoy this of course!

Want another easy peach recipe? Try my peach Greek yogurt pie!

Two years ago: Weekly Meal Plan #27

Four years ago: Healthy Vegetarian Taco Salad

Five years ago: Mixed Berry Slab Pie

Six years ago: Roasted Cherry Brownie Cheesecake

PEACH PRETZEL SALAD

Serves 15

Ingredients:

2 cups finely crushed pretzels

1/2 cup sugar, divided

2/3 cup unsalted butter, melted

1-1/2 pkg. (12 oz. total) cream cheese, room temperature

2 Tbsp milk

1 cup whipped topping, thawed

2 cups boiling water

1 pkg. (8-serving size) peach Jell-O

1-1/2 cups cold water

4 peaches, pitted, peeled, and sliced

Directions:

1. Preheat oven to 350 degrees.
2. In a small bowl, mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of a 13×9-inch baking pan. Bake for 10 minutes then allow to cool.
3. In a large bowl, beat cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently fold in whipped topping. Spread over cooled crust. Refrigerate until ready to use.
4. Meanwhile, stir boiling water into dry gelatin mix in large bowl for at least 2 minutes or until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened but not completely set (spoon drawn through leaves definite impression).
5. Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.

Source: Adapted slightly from my Strawberry Pretzel Salad.

Homemade marshmallows are far superior than store bought ones, especially because you can create any flavor you like! These peppermint marshmallows are perfect for the winter holidays.

These marshmallows are proof that you can screw up and they still come out looking and tasting good. I thought everything was going just fine until I poured the marshmallow mixture into the pan, only to find a blob of solidified corn syrup in the bottom of the bowl. Pretty sure you add a certain volume for a reason, right? And then I had the worst time trying to spread it out evenly because it was too thick and lumpy, which means I probably beat it too much. Thankfully once they firmed up overnight and were cut into squares they looked much better than the turbulent skyline I saw the night before.

But wait I’m not done doing things wrong. While writing up the recipe I realized I had used my paddle attachment instead of the whisk on my sand mixer! No wonder they were so stinking lumpy. Yet somehow despite not mixing it properly on many levels they turned out quite nice, don’t you think? Again, proof that even if you don’t know what you are doing, just fake it ’til you make it.

Oh and I don’t even like peppermint! So of course it would figure that they would frustrate me on another level by throwing a wrench in the creation process (let’s ignore the fact that it was my fault for a second). So why did I bother making them in the first place? Cause I like trying new things, even when it involves things I may not like, although I am less adventurous when it comes to seafood. But I digress, these marshmallows are for all you people who go crazy for #pepperminteverything this time of year. It’s like the winter holiday version of #pumpkineverything. Personally I’d rather Peanut Butter Marshmallows or Irish Whiskey Marshmallows.

Wanna make your own homemade peppermint marshmallows? Enter my giveaway using the widget located at the end of this post! I highly recommend making a batch of homemade hot chocolate to pair with them as well. And maybe you should go ahead and make an easy personalized mug while you are at it too. Can you say adorable gift idea?

Two years ago: Sausage and Cheese Wonton Cups

Three years ago: White Chocolate Peppermint Covered Pretzels

HOMEMADE PEPPERMINT MARSHMALLOWS

Makes approximately

Ingredients:

BLOOM STAGE

4-1/2 tsp unflavored powdered gelatin

1/2 cup cold water

SYRUP STAGE

3/4 cup sugar

1/2 cup light corn syrup, divided

1/4 cup water

1/8 tsp salt

MALLOWING STAGE

1 tsp vanilla extract

1 tsp Nielsen-Massey pure peppermint extract

Red food coloring (optional)

Classic coating (sift together 1-1/2 cups confectioners’ sugar and 1 cup cornstarch)

Directions:

1. Lightly coat a 7 X 11-inch baking pan with cooking spray. Use a paper towel to wipe and coat the surface of the pan evenly.
2. Add gelatin to a bowl of cold water. Whisk together and let soften for about 10 minutes.
3. In a 1-1/2 quart saucepan over high heat, stir together the sugar, 1/4 of the corn syrup, water and salt. Bring to a boil, stirring occasionally, until the temperature reaches 240 degrees F on a candy thermometer. (Make sure the tip does not touch the bottom of the pot)
4. While boiling, pour remaining 1/4 cup of corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high for about 30 seconds. Stir again and pour into the mixer bowl. Set the speed to low and keep it running.
5. When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl. Increase speed to medium and beat 5 minutes. Increase speed to medium high and beat 5 more minutes. Increase speed to highest setting and beat 1-2 minutes. Beat in vanilla and peppermint just until incorporated.
6. Pour into prepared pan, using an offset spatula to quickly smooth it out. If desired, sprinkle a few drops of food coloring on top and swirl with a toothpick.
7. Let set for at least 6 hours in a cool, dry place.
8. Sift classic coating evenly and generously over the top. Use a knife to loosen the marshmallow from the edges of the pan. Invert on a coating-dusted baking sheet. Dust with more classic coating.
9. Cut into squares or use a cookie cutter. Dip sticky/cut edges of marshmallows into the coating and dust off any excess.
10. Store in an cool dry place in a pan with the lid slightly ajar to allow air flow. If the mallows resist drying, you can simply dust with more coating for any edges that are damp.

Source: Adapted slightly from my Peanut Butter Marshmallows.

Items you may need (affiliate links):

You don’t have to be in college to enjoy these jello shots. Prepare them inside of the rinds of blood oranges to impress guests at your next party.

Happy National Margarita Day! I’ve teamed up with a fun group of bloggers to celebrate this boozy holiday with an assortment of margaritas and margarita-inspired food items. We’ve got you covered no matter what way you like to get your margarita fix. I contributed a grown-up version of jello shots because they arn’t just for college kids anymore. These are made with fresh blood orange juice and gelatin, not a boxed mix, and then allowed to set inside the rinds of the blood oranges themselves. Once solidified you can slice them up just like and orange!

Margaritas:

• Blood Orange Margarita from Sidewalk Shoes
• Blood Orange Margarita from The Not So Cheesy Kitchen
• Caramelized Grapefruit Margarita from girlichef
• Cinnamon Orange Margarita from Sweet Life
• Cool Margarita Mule from Peaceful Cooking
• Iced Coffee Margarita from Kudos Kitchen by Renee
• Mango Margarita from La Cocina de Leslie
• Minty Papaya Margarita with Chile de Arbol Spice from Nibbles and Feasts
• Pomelo Margaritas from Food Lust People Love
• Winter Pomelo Ginger Margarita from Muy Bueno Cookbook

Margarita-inspired food:

• Blood Orange Margarita Jello Shots from The Spiffy Cookie
• Pink Cadillac Margarita Cupcakes from Cindy’s Recipes and Writings
• Salted Margarita Shortbread from Culinary Adventures with Camilla
• Strawberry Lime Margarita Cupcakes from Wishes and Dishes
• Strawberry Lime Aide Margarita Popsicles from Simply Healthy Family

Three years ago: Cajun Mac & Cheese

Four years ago: Pizza Bagels

BLOOD ORANGE MARGARITA JELLO SHOTS

Makes 64 shot slices

Ingredients:

1 cup water

1 cup sugar

3 envelopes unflavored gelatin

1/2 cup fresh blood orange juice

1/4 cup fresh lime juice

3 Tbsp fresh blood orange zest

1 cup tequila (or another cup water for virgin)

4 blood oranges, halved and fruit scooped out

2 Tbsp sugar mixed with 1 Tbsp salt (optional)

Directions:

1. In a medium pot over medium heat, combine water and sugar. Stir until the sugar dissolves and remove from heat. Slowly add the gelatin while whisking and stir until dissolved. Add the juices and zest then allow to steep for 12-15 minutes. Strain out the zest then stir in the tequila (or water).
2. Fill each orange half with the jello mixture, being careful that they securely sit level (a cupcake pan works nicely). Place in the refrigerator and allow to set for at least 3 hours. After the jello has set, slice each half into 4 wedges before serving. Dip edges in sugar mixture if desired.

Source: Adapted from A Beautiful Mess, originally adapted from Food & Wine.

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Pumpkin pie meets s’mores in this adventurous rendition of a classic recipe. S’mores Pumpkin Pie – graham cracker crust, a layer of chocolate, classic pumpkin filling, and toasted homemade marshmallow topping.

Hi and welcome to day 3 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Check out all the #PumpkinWeek Bloggers and their recipes:

• Pumpkin Pie Cream Cheese Truffles by Love and Confections
• Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla
• White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake
• Homemade Pumpkin Puree by Happy Food Healthy Life
• Pumpkin Mole by Curious Cuisiniere
• Drunken Pumpkin Seeds by Life Tastes Good
• Pumpkin Roll by A Day in the Life on the Farm
• Pumpkin Lasagna by My Catholic Kitchen
• Cinnamon Pumpkin Bread by Making Miracles
• Pumpkin Quinoa Oatmeal Bake by The Pajama Chef
• Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry

When it comes to Thanksgiving recipes such as pumpkin pie, there’s a reason why the classic recipes are classics – because they are just good. However I cannot resist the chance to try new things, especially when I can use the same recipe as the base. Last year I took a baby step by adding a brown sugar walnut topping to one pumpkin pie and the made a second without. Despite everyone’s protests, the pie with the crumble topping disappeared first.

Taking that experience into mind I jumped off the deep end with this new pumpkin pie rendition. Pumpkin pie meets s’mores. A graham cracker crust with a layer of chocolate sits beneath a classic pumpkin pie filling, which is blanketed by a thick layer of homemade marshmallow topping. Don’t have a kitchen torch to toast the marshmallow? Throw it under the broiler but keep a close eye on it. Or do what I did and use a real, full-sized blow torch O:-).

One year ago: Cheddar-BBQ Turkey Meatloaf Muffins

S’MORES PUMPKIN PIE

Makes 1 pie

Ingredients:

CRUST

1/2 box (12 sheets) graham crackers, finely crushed (about 1-1/2 cup crumbs)

1 Tbsp brown sugar

5 Tbsp unsalted butter, melted

CHOCOLATE

5 oz. dark chocolate, finely chopped

2 Tbsp heavy cream

FILLING

2 eggs, lightly beaten

1-3/4 cups fresh pumpkin puree (or 15 oz. can)

3/4 cup sugar

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground allspice

1-1/2 Tbsp flour

1 cup evaporated milk or heavy whipping cream

MARSHMALLOW

2-1/4 tsp unflavored gelatin (from 1 packet)

1/2 cup cold water, divided

3/4 cup granulated sugar

1/2 cup corn syrup, divided

1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan and set aside.
2. To prepare crust, in a medium bowl combine graham cracker crumbs and sugar. Add butter and stir with a fork until mixture resembles wet sand. Firmly press crumb mixture evenly into the bottom and up the sides of the pie pan. Bake for 4-5 minutes or until just set. Let cool slightly.
3. Increase oven temperature to 400 degrees.
4. In a small saucepan over low heat, combine chopped chocolate and cream. Stir until chocolate is melted and smooth. Pour into crust and spread into an even layer on the bottom.
5. To make the filling, in a large bowl mix together the eggs and pumpkin. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add milk (or cream) and mix until smooth.
6. Carefully pour the filling into the crust without disturbing the chocolate and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is almost set (it will still jiggle but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325. Bake for an additional 15-20 minutes, or until knife inserted near the center comes out clean. Transfer the pie to a wire rack and allow to cool completely. (If making in advance, once cooled refrigerate. Take out approximately 1 hour before making marshmallow topping to allow any condensation to evaporate.)
7. To prepare marshmallow topping, place 1/4 cup cold water in a small dish. Sprinkle gelatin over and let sit for 5 minutes to soften.
8. In a small saucepan over medium-high heat, combine sugar, remaining 1/4 cup water, and 1/4 cup corn syrup. Bring to a boil, stirring occasionally, until mixture reaches 240 degrees F on a candy thermometer.
9. Place remaining 1/4 cup corn syrup into a large bowl. Microwave gelatin mixture on high for 5 to 10 seconds or until completely melted, then add to bowl with corn syrup. With a mixer on low speed, slowly drizzle in hot sugar syrup. When all the syrup has been added, increase mixer speed to medium-high, and mix for 5 minutes. Add vanilla extract and beat on the highest speed for another 5 minutes, until marshmallow is opaque, glossy, and tripled in volume.
10. Working quickly, dollop marshmallow mixture onto pie and use an offset spatula to spread and shape it into a mound. Let sit for 20 to 30 minutes to allow the marshmallow to set, then gently toast with a kitchen torch until golden brown and blistered. Serve at room temperature.

Source: Adapted from my Pumpkin Pie and Love & Olive Oil.