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White Hot Chocolate with Strawberry Whipped Cream

White Hot Chocolate with Strawberry Whipped Cream is a cocoa made with white chocolate chips, whole milk, heavy cream and vanilla extract on the stove-top or in the slow cooker topped with an easy whipped cream made of heavy cream, strawberry Jello and confectioners sugar.

School was cancelled today because of the freezing cold temperatures outside. Like many places at the moment- Cincinnati is experiencing some serious low temperatures so what do we do? Drink hot chocolate, duh! We didn’t want any hot chocolate though so we made it special today with a strawberry whipped cream topping and Valentine’s Day sprinkles and it is just what we needed on a day like this.

White Hot Chocolate with Strawberry Whipped Cream

White Hot Chocolate can easily be made in the handy crock-pot or quickly on the stove top.

White Hot Chocolate Instructions

  • Stove Top: Add the chocolate chips, heavy cream , milk and vanilla extract to a saucepan or pot. Cook on a medium heat and whisk frequently until you reach a low simmer. Serve.
  • Crock Pot: Add your ingredients to a crock-pot and cook on low for 3 hours. Serve.

Strawberry Whipped Cream

Time for that special touch of strawberry whipped cream. This tastes like a normal fluffy, slightly sweet whipped cream but with the added bonus of strawberry flavor! Plus, it is really easy to make. Before beginning, place a metal bowl and the beaters into the freezer for 15 minutes. After 15 minutes is up, add the heavy cream, confectioners sugar, and a little bit of Jello gelatin powder in strawberry flavor to the cold bowl. Beat for 4-5 minutes you get a stiff peak – meaning it will hold firm but still look soft and fluffy.

Think of all the delicious desserts you can use this strawberry whipped cream on! YUM. 

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White Hot Chocolate with Strawberry Whipped Cream

White Hot Chocolate with Strawberry Whipped Cream is a cocoa made with white chocolate chips, whole milk, heavy cream and vanilla extract on the stove-top or in the slow cooker topped with an easy whipped cream made of heavy cream, strawberry Jello and confectioners sugar. 
Recipe inspired by The First Year Blog
Course desssert, drink
Keyword strawberry
Servings 4 people
Author Amber

Ingredients

White Hot Chocolate

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 8 ounces white chocolate chips

Strawberry Whipped Cream

  • 2 cups heavy cream
  • 1/2 cup confectioners sugar
  • 4 Tablespoons Jello gelatin powder strawberry

Instructions

  • Place a metal bowl and beaters into freezer for 15 minutes. 
  • Add 2 cups heavy cream , 1/2 cup confectioners sugar and 4 Tablespoons Jello gelatin powder into the metal bowl and beat for 4-5 minutes or until a stiff peak forms. Store in fridge. 
  • In a pot or saucepan, add the chocolate chips, 2 cups whole milk, 2 cups heavy cream, and vanilla extract. Cook on a medium heat stirring often as you bring it to a low simmer. 
  • Serve the hot chocolate in a mug with some strawberry whipped cream on top and add some sprinkles for fun!

After making this strawberry whipped cream for our white hot chocolate, I am thinking of all kinds of fun flavors and ways to eat whipped cream! Do you have any amazing flavor ideas? Let me know in the comments below.

Red Velvet OREO Truffles

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Red Velvet OREO Truffles are a yummy no-bake dessert made with Red Velvet OREOS, cream cheese and white chocolate topped with sprinkles or crushed OREO cookies.

OREO Truffles are one of those recipes that everyone needs to know how to make for those moments you want a simple dessert that everyone loves. If you need a dessert for a work pot luck or something sweet to bring to a family function- these always work and are always delicious!

Red Velvet OREO Truffles

Red Velvet OREO Truffles are just a spin-off of a regular OREO Truffle so feel feel to use original OREO’s or another fun OREO flavor like these Red Velvet ones as a swap. All you need to do is toss some OREO’s into the food processor with cream cheese and blend until the cream cheese is thoroughly mixed in. Now, use a cookie scoop and your hands to help form the truffle balls and place onto a parchment covered cookie sheet. Place these truffle balls into the freezer for 30 minutes to chill.

Once the truffle balls are chilled, melt your white chocolate down according to package instructions. This is typically cooking in the microwave for 30 second increments and stirring between. I recommend using a coffee mug to melt chocolate because it is microwave safe and stays hot so the chocolate stays melted for longer.

Time to dip these truffles in chocolate! I use the fork technique and place the ball on the fork, dip into the chocolate until it is fully immersed, bring it up and gently tap off excess chocolate on the side of the mug. Place it onto parchment paper with assistance of another fork. Decorate immediately and then served when the chocolate has set up. For decoration, you can use some festive sprinkles or crunch up an OREO cookie to sprinkle over top.


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Red Velvet OREO Truffles

Red Velvet OREO Truffles are a yummy no-bake dessert made with Red Velvet OREOS, cream cheese and white chocolate topped with sprinkles or crushed OREO cookies. 
Course Dessert
Keyword chocolate, dessert, OREOS, truffle
Prep Time 30 minutes
Cooling time 30 minutes
Total Time 30 minutes
Servings 28 truffles
Author Amber

Ingredients

  • 8 ounces cream cheese
  • 36 OREOS Red Velvet 1+ packs
  • 10 ounces white chocolate for melting
  • sprinkles
  • crushed OREO Red Velvet cookies

Instructions

  • Place OREOS and cream cheese into food processor. Blend until cream cheese is fully incorporated into mixture. 
  • Roll into 28 balls (give or take a few). I like to use a cookie scoop so my truffles are all the same size. 
  • Place the balls onto a parchment covered cookie sheet and put into freezer for 30 minutes. Do not skip this step. You want them cold when dipping into the chocolate. 
  • Melt the chocolate in 30 second increments in a microwave safe container/bowl/cup stirring between until chocolate is melted. I use a coffee mug as my container. 
  • Dip each ball into chocolate, place onto parchment paper to dry and place sprinkles or crushed OREO on top. I use a fork for dipping these truffles and just lightly tap excess chocolate off the fork on the side of the mug. Use another fork to assist you in placing the truffle onto the parchment paper. 
  • Let the chocolate set up before serving and store in fridge. 

What will you be whipping up these no-bake Red Velvet OREO truffles for?? Let me know in the comments below.

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Chocolate Waffles

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Chocolate Waffles are made with basic baking ingredients, cocoa powder and chunks of milk chocolate. Top with fresh strawberries and whipped cream for a special breakfast.

I have Valentine’s Day on the mind- it is only a few weeks away! I like to make something special every year for my family. It may be a big breakfast or a delicious cake… maybe just a fancy steak dinner. While a stuffed animal and a few heart-shaped chocolates are fun… there is something about baking or cooking for your loved ones that gives you all the good feels. This year, my homemade treat are these Chocolate Waffles! Let’s be honest though- do we really need a holiday to make these yummy waffles? Probably not.

Chocolate Waffles

Chocolate Waffles are really easy to make. Everything except for the egg whites and chopped chocolate go into a big mixing bowl to be whisked together. The egg whites are beaten until they come to peak, meaning they turn into a white foam, then they are folded into the waffle batter. A chocolate bar is chopped up and also folded into the batter for extra chocolate flavor.

**Make sure to read the instructions on your waffle maker because each will have a slightly different recommended cook time. 


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Chocolate Waffles

Chocolate Waffles are made with basic baking ingredients, cocoa powder and chunks of milk chocolate. Top with fresh strawberries and whipped cream for a special breakfast. 
Course Breakfast, brunch
Keyword chocolate, waffles
Prep Time 10 minutes
Servings 8 waffles
Author Amber

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 3 Tablespoons confectioners sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 2 cups whole milk
  • 4 ounces milk or dark chocolate chopped
  • 2 egg whites
  • non-stick cooking spray
  • strawberries sliced
  • whipped cream
  • chocolate syrup

Instructions

  • Add the dry ingredients into a mixing bowl and whisk together. Dry ingredients are flour, cocoa powder, confectioners sugar, and salt. 
  • Add the vegetable oil, milk and vanilla extract. Whisk together. 
  • In a separate bowl, beat the egg whites to a peak where the egg is like a stiff foam. Fold in the egg whites into the batter. 
  • Chop up a chocolate bar and fold into batter. You can use any baking chocolate you like - dark or milk. 
  • Heat up your waffle iron. 
  • Spray iron with non-stick spray. Add 1/2 cup batter (for a single waffle maker) and use a spatula to spread out the batter. 
  • Cook each waffle for 3 minutes or per waffle iron recommended cooking time. 
  • Top with chocolate syrup drizzle, sliced strawberries and whipped cream. 

Do you make your family anything special for Valentine’s Day? Let me know about it in the comments below.

Crispy Peanut Butter Balls

Crispy Peanut Butter Balls are an easy no-bake dessert made with crunchy peanut butter, rice cereal, butter, confectioners sugar and chocolate.

Here in Ohio, we love our buckeyes with chocolate covered creamy peanut butter balls. These Crispy Peanut Butter Balls are a spin off of Ohio’s favorite made just for my crunchy peanut butter lovers.

Crispy Peanut Butter Balls

Crispy Peanut Butter Balls are super easy to make but a little bit of work to mix the ingredients together and roll each ball and then dip each in chocolate. The work is well worth it though! These little peanut butter balls are delicious.

You can make these Crispy Peanut Butter Balls for any holiday or gathering… just switch up the sprinkles! For myself, peanut butter balls have always been a Christmas food. My mom would make a batch every year for Christmas Day dinner and has always been a family favorite so I hope your family loves them just as much as mine does.

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Crispy Peanut Butter Balls

Crispy Peanut Butter Balls are an easy no-bake dessert made with crunchy peanut butter, rice cereal, butter, confectioners sugar and chocolate.
Course Dessert
Keyword chocolate, crispy peanut butter balls, crunchy peanut butter balls, dessert, peanut butter, peanut butter balls
Servings 30 Peanut Butter Balls
Author Amber

Ingredients

  • 1/2 cup unsalted butter softened
  • 2 cups crunchy peanut butter
  • 2 1/2 cups confectioners sugar
  • 2 1/2 cups crispy rice cereal
  • 10 ounces chocolate melting wafers
  • 4 teaspoons shortening
  • sprinkles

Instructions

  • Add softened butter and peanut butter into a microwave safe bowl. Cook in microwave for 1 minute and stir well. 
  • Slowly add in confectioners sugar mixing the ingredients into a dough. Use a spatula or even a your hands to thoroughly mix. 
  • Add crispy rice cereal. Stir well. 
  • Roll 1 inch balls and place onto a parchment covered cookie sheet. It helps to use press the ingredients together into a ball with your hands.
  • Place peanut butter balls into freezer for 15 minutes. 
  • Place the chocolate wafers and shortening into a microwave safe bowl. Cook in 30 second increments, stirring between, until chocolate is fully melted. 
  • Dip each peanut butter ball into melted chocolate and place back onto parchment paper. I like to use a toothpick to dip but a fork also works well or whichever method you prefer. Add sprinkles immediately. 
  • Serve when chocolate has hardened. 

Are you team creamy peanut butter or team crunchy peanut butter? Let me know in the comments below.

Candy Cane White Chocolate Chip Cookies

Candy Cane White Chocolate Chip Cookies

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Candy Cane White Chocolate Chip Cookies are made with basic baking ingredients, white chocolate chips and crushed candy cane bits for a festive treat even Santa wants to sneak in this holiday season.

Cookies are made a lot in my home this time of year! Between the holidays and gatherings with co-workers or friends and cookie exchanges and treats for the kids- a whole lot of cookies are being baked. These Candy Cane White Chocolate Chip Cookies are perfect for any holiday occasion but we especially love these for Santa on Christmas Eve.

Candy Cane White Chocolate Chip Cookies

Candy Cane White Chocolate Chip Cookies are everything you love in a cookie. These are soft and chewy with chocolate bites and the added candy cane on top give them another layer of flavor and extra color to brighten up your holiday.

Let’s get baking!

Start by crushing the candy canes into bits. I do this by placing the candy into a storage bag and paddling them with a rolling pin. Set them to the side while you mix the cookie dough.

In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth. Add the vanilla extract and eggs. Beat again and then add salt.

Dissolve the baking soda in some hot water and add to batter. Beat while slowly adding in the flour. Once you have a good consistency, fold in the chocolate chips and place the cookie dough in refrigerator for 30 minutes.

Preheat oven to 350 degrees. Use a cookie scoop to place batter onto baking sheet giving space between each cookie. Place candy cane bits on the top of each cookie. I like to just dunk the top of the cookie into the bag of crushed candy canes and place back onto cookie sheet. Bake for 10-12 minutes. Let cool on a cooling rack and serve. Make sure to place the cookie dough back in the refrigerator between batches to stay cool.

Candy Cane White Chocolate Chip Cookies
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Candy Cane White Chocolate Chip Cookies are made with basic baking ingredients, white chocolate chips and crushed candy cane bits for a festive treat even Santa wants to sneak in this holiday season. 

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 cups all-purpose flour
  • .5 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 11 ounce bag white chocolate chips
  • 5 candy canes
  1. Place candy canes into a storage bag. Use a rolling pin or something similar to crush the candy canes into bits.
  2. In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth.
  3. Add the vanilla extract and eggs. Beat again.
  4. Add salt.
  5. Dissolve the baking soda in the hot water and add to batter. Use a hand or stand mixer to beat while slowly adding in the flour.
  6. Fold in the chocolate chips.
  7. Place dough in refrigerator for 30 minutes.
  8. Preheat oven to 350 degrees.
  9. Use a cookie scoop to place batter onto baking sheet giving space between each cookie.
  10. Place candy cane bits on the top of each cookie. I like to just dunk the top of the cookie into the bag of crushed candy canes and place back onto cookie sheet.
  11. Bake for 10-12 minutes.
  12. Let cool on a cooling rack.

What are you go-to cookies for Santa? Let me know in the comments below!


Leftover Halloween Candy Cookies

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Leftover Halloween Candy Cookies are the perfect way to use up a chunk of that leftover Halloween candy made from your favorite bite sized candy bars and basic baking ingredients like flour, butter and sugar.

I there a household at the moment (especially with kids) that isn’t drowning in Halloween candy? Typically, whatever Halloween candy sin’t eaten within 2 weeks after the holiday, I just toss in the garbage but I also hate waste so these Leftover Halloween Candy Cookies are a great way to get rid the candy. Send some to work with my husband… gift to neighbors (like they don’t have enough sugar in their homes too, haha)… or just make a fun treat for the family.

Leftover Halloween Candy Cookies

Leftover Halloween Candy Cookies are just a basic chocolate chip cookie recipe I have had around for awhile but we are swapping those chocolate chips for whatever chocolate candies are still around. Pick the chocolates that won’t get eaten or do a mix of your favorites. Totally up to you. Some candies will stick more than others so keep that in mind. Butterfingers for example are super sticky when baked so I did just a sprinkle of Butterfingers on the top.

Candies to include: 

  • Snickers
  • M&M’s
  • Milkyway
  • Butterfingers (can stick to pan a bit so sprinkle on top of dough before baking is best)
  • Reeses
  • Hershey’s chocolate bars
  • 3 Musketeers

Leftover Halloween Candy Cookies
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Leftover Halloween Candy Cookies, what to do with leftover candy, simple cookie recipe

Leftover Halloween Candy Cookies are the perfect way to use up a chunk of that leftover Halloween candy made from your favorite bite sized candy bars and basic baking ingredients like flour, butter and sugar. 

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 cups all-purpose flour
  • .5 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 2.5 cups chopped Halloween chocolate candies
  • Non-stick cooking spray
  1. Preheat oven to 350 degrees.
  2. Chop 2.5 worth of Halloween chocolate candies. Pick your favorites- M&M's, Snicker's and Reeses work well. Set to the side.
  3. In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth.
  4. Add the vanilla extract and eggs. Beat again.
  5. Add salt.
  6. Dissolve the baking soda in the hot water and add to batter. Use a hand or stand mixer to beat while slowly adding in the flour.
  7. Fold in Halloween candy.
  8. Use non-stick spray on the baking sheet.
  9. Use a cookie scoop to place batter onto baking sheet giving space between each cookie.
  10. Bake for 10 minutes.
  11. Let cool on a cooling rack.


Chocolate Covered Strawberry Footballs

Chocolate Covered Strawberry Footballs

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #BlackBoxWines #CollectiveBias

Chocolate Covered Strawberry Footballs are made with fresh strawberries dipped in chocolate and decorated to look like mini footballs for game day to perfectly paired with Black Box Wines.

Football season is starting back up (finally!), which means it is back to hosting friends on Sundays. Black Box Wines is my new game day drink choice for this season, and let me tell you why!

  • Black Box Wines come in recyclable material and stays fresh 6 weeks after opening.
  • Portable without a corkscrew required when we want to take the party out of the home and tailgate.
  • Black Box Wines offers 12 varieties in the 3L box including Cabernet Sauvignon and Chardonnay to make all my guests happy.
  • Costs 40% less than comparable wines, which saves me money to put towards important things like more chips and dip.
  • Black Box Wines has over 50 Gold Medals for quality in wine competitions nationwide.
  • Offers great tasting varieties from the best wine regions harvested in California, Chile and Argentina.

Visit Black Box Wines and follow on social media for great hosting ideas and more!

Website | Instagram | Facebook 

Make sure to sign up for Black Box Rewards, a Loyalty Program, offering exclusive member rewards. Earn points for everything from buying Black Box products to following along on social media. You can then redeem your points for an ever-changing lineup of premium rewards.

Get 500 points just for signing up to Black Box Rewards!

Click HERE for more information.

Chocolate Covered Strawberry Footballs

Black Box Wines pairs with all of our favorite game day foods from cheese balls, fruit trays, chips, dips and more! How about chocolate covered strawberries that look like footballs? Yea, Black Box Wines pairs perfectly with those too. Chocolate Covered Strawberry Footballs require only 3 ingredients and are really simple to make. Start with chocolate wafers or blocks meant for melting in dark chocolate and white chocolate, plus some fresh strawberries!

Wash and dry the strawberries well. It is important for the strawberries to be completely dry before dipping or the chocolate may not stick. Once the strawberries are dry, lay them out on a parchment covered baking sheet and place them in the freezer for 30 minutes. Placing the strawberries into the freezer makes dipping much easier and allows the chocolate to dry quicker.

Melt the chocolate in coffee mugs- one for dark chocolate and one for the white chocolate. Simply place in the microwave for 30-second increments, stirring in between until completely melted. Set the white chocolate to the side while you dip the strawberries in the dark chocolate. Great Chocolate Covered Strawberry Footballs start with good dipping techniques and the only one that is important is patience! Patience counts as a technique, right? Hold the strawberry by the stem, dip into the melted chocolate and then let the chocolate run off before flipping it over and letting the chocolate set up at least half-way before placing on the parchment paper to dry completely.

Once the strawberries are all dipped in chocolate, go back to the white chocolate, which has now had some time to set up. If the chocolate is too hot, it will just run everywhere and be a big mess. Place the white chocolate into a pastry bag with a small tip. I used a #3 tip, and an even smaller one could be used if you have it. Make your football design on each strawberry. Between strawberries, I like to wipe the tip clean on the parchment paper just for better handling and so chocolate doesn’t build up on that tip.

Chocolate Covered Strawberry Footballs
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Chocolate Covered Strawberry Footballs are made with fresh strawberries dipped in chocolate and decorated to look like mini footballs for game day to pair perfectly with Black Box Wines.

  • 8 ounces melting chocolate, dark chocolate
  • 4 ounces melting chocolate, white chocolate
  • 1 pound fresh strawberries
  1. Wash and dry strawberries.
  2. Once strawberries are dry, place on a parchment covered cookie sheet and put into freezer for 20 minutes.
  3. Remove strawberries from freezer.
  4. Heat up chocolate. Using coffee mug, place chocolate inside and heat in microwave in 30-second increments, stirring in between. Make one mug for dark chocolate and one mug for the white chocolate.
  5. Dip each strawberry into the dark chocolate one at a time. For best results, go slow with each strawberry. Hold by the stem and dip, let the chocolate run off, then flip over and let dry before placing on parchment paper. Repeat until strawberries are covered.
  6. As you dip the strawberries, have the white chocolate rest. Then, place into a pastry bag with a small tip. I used a #3 but you can go smaller.
  7. Decorate each strawberry like a football with the white chocolate with a line towards the top, a line down the middle and small horizontal lines. Clean the tip of the pastry by wiping it on the parchment paper between each.
  8. Serve with Black Box Cabernet Sauvignon or Black Box Chardonnay.

How do you see yourself using Black Box Wines this football season? Do you enjoy tailgating before game time or hosting within your home? Maybe you have a friend that does the hosting and you supply drinks! Let me know in the comments below. 

S’mores Ice Cream Sundae

S’mores Ice Cream Sundae

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MySummerSweets #CollectiveBias

S’mores Ice Cream Sundaes are made with Blue Bunny Ice Cream, crumbled graham crackers, toasted mini marshmallows, chocolate syrup and a dollop of Reddi-wip Original Whipped Topping.

We are kicking off summer with fun sundaes created from inspiration of the most loved seasonal treats – ice cream and s’mores! The best parts of summer are hanging out with friends by the fire pit roasting marshmallows and having a good laugh or having a big scoop of cold ice cream on a crazy hot day after a family swim in the pool. Why can’t we just combine both? Well, we did and the combination of ice cream and s’mores is DELICIOUS!

S’mores Ice Cream Sundaes start with a trip to Walmart to pick up all the goodies. We chose Blue Bunny Ice Cream for the base of our sundaes in both Vanilla and Bunny Track flavors (why settle for one?) because the ice cream is just so delicious and lets you give in to a little fun. We all deserve a little fun! Don’t forget the Reddi-wip on top for instant gratification and an extra dollop of fun.

Walmart shopping list:

  • graham crackers
  • chocolate syrup
  • mini marshmallows
  • Reddi-wip Original Whipped Topping
  • Blue Bunny Vanilla Ice Cream or Blue Bunny Bunny Tracks

Sweeten your summer with more amazing recipe inspiration by clicking HERE. 

S’mores Ice Cream Sundae

Let’s build some S’mores Ice Cream Sundaes! 

In a food processor, blend a few graham crackers until you have crumbles. Set the crumbles to the side and roast your mini marshmallows. Get creative and have fun when roasting your marshmallows! I put a few on a skewer and placed over a lit tealight until charred to my liking. Once the marshmallows are roasted, grab the Blue Bunny Ice Cream.

My family likes options so we made our S’mores Ice Cream Sundaes with two different flavors. Some of us picked Blue Bunny Vanilla and some of us wanted Blue Bunny Bunny Tracks for the extra flavor of caramel, peanut butter filled chocolate bunnies and chocolate covered peanuts. Scoop the Blue Bunny Ice Cream into bowl.

Time for the toppings! Drizzle some chocolate syrup, followed by a dollop of Reddi-wip Whipped Topping. Sprinkle with toasted marshmallows and those graham cracker crumbles. Add a graham cracker for garnish. Take time to enjoy every little bite!

S'mores Ice Cream Sundae
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S’mores Ice Cream Sundaes are made with Blue Bunny Ice Cream, crumbled graham crackers, toasted mini marshmallows, chocolate syrup and a dollop of Reddi-wip Original Whipped Topping.

  • 3 small scoops Blue Bunny Vanilla Ice Cream or Blue Bunny Bunny Tracks
  • 2 tablespoons chocolate syrup
  • 2 tablespoons crushed graham crackers
  • 1 graham cracker for garnish
  • 6 mini marshmallows (toasted)
  • Dollop of Reddi-wip Original Whipped Topping (may also use Reddi-wip Extra Creamy Whipped Topping)
  1. Place a few graham crackers into a food processor and blend until crushed.
  2. Toast the mini marshmallows. I did this by placing a few marshmallows onto the end of a skewer and placing over the fire until browned. Let the marshmallows cool for a minute before removing.
  3. Scoop the Blue Bunny Ice Cream into a bowl.
  4. Add chocolate syrup.
  5. Add a dollop of Reddi-wip Original Whipped Topping.
  6. Top with the toasted marshmallows and some graham cracker crumbles.
  7. Garnish with a graham cracker.

How are you making this summer the best one yet? Let me know in the comments below and make sure it is extra delicious by clicking HERE for more fun recipes.

 

20 Crazy Delicious No-Bake Summer Desserts

20 Crazy Delicious No-Bake Summer Desserts

We are ready for summertime in this household and the weather has been gorgeous lately! Sunny and 90 degree days which means lounging by the pool, sipping frozen beverages and neighborhood grill outs is around the corner. Summer gets pretty darn hot and muggy here in Cincinnati and I try to avoid turning the oven on as much as possible so today we have 20 Crazy Delicious No-Bake Summer Dessert recipes because dessert is always on that weekly must-have list!

No Bake Orange Creamsicle Cheesecake from The Cincy Shopper. This dessert is gorgeous with a Nilla Wafer crust and layers of orange creamsicle goodness.

no bake desserts, summer desserts, orange creamsicle cheesecake

 

Watermelon Rice Krispie Treats from Crayons & Cravings are basically the cutest no-bake treat for summer! This one will impress friends at summer gatherings and no, you don’t have to tell them how easy it was to make! It can be our little secret.

Watermelon Rice Krispie Treats, no bake summer desserts, summer recipes

 

You can’t talk about fabulous desserts without some peanut butter options! These No Bake Oreo Peanut Butter Bars with Chocolate Chips from Savory Tooth have 3 layers of yum. OREO + peanut butter = gimme some now!

no bake oreo peanutbutter bars with chocolate chips, no bake summer desserts

 

Raw Vegan Blackberry Cheesecake from One Clever Chef has me swooning! Just look at that color!

blackberry cheesecake, vegan cheesecake, no bake dessert, summer dessert

 

Gluten-free Vegan Mocha Cheesecake Bites from Vegan Huggs is a must-make this summer. Who doesn’t love some mocha? or cheesecake? or bite-sized anything?

 

Chocolate Eclair Cake from Amanda’s Cookin’. Do I need to even say anything? Just wrap it up, I am taking this one to go and no, I probably won’t share.

chocolate eclair cake, no bake dessert, summer dessert

 

What is summer without some fresh strawberries? This Strawberry Cheesecake Pie from Spend with Pennies is a creamy no-bake dessert.

strawberry cheesecake pie, no bake summer dessert

 

No Bake Chocolate Chip Cookie Dough Bars from The View from Great Island. Eggless cookie dough and rich chocolate combine for a simple summer treat.

 

More Crazy Delicious No-Bake Summer Desserts

No Bake OREO birthday Cake Squares from Brooklyn Farm Girl.

Strawberry Lush Cake from Small Town Woman. 

Light and Luscious Easy Lemon Trifle from A Magical Mess.

No Bake Blueberry Cheesecakes from Pint-Sized Treasures. 

Coffee Granita from Fun, Food and Frolic.

White Chocolate Raspberry Truffles from Sweet and Savory Meals.

No-churn Red Wine, Strawberry and Salted Dark Chocolate Ice Cream from Pass Me Some Tasty.

Edible OREO Birthday Cake Cookie Dough from Leggings ‘N’ Lattes.

Chocolate Salami from The Culinary Jumble. 

Homemade Banana Cherry Popsicles from Me and My Inklings. 

Coconut Cheesecake with Berry Jelly from My Gorgeous Recipes. 

Dreamy Peanut Butter, Banana and Chocolate Popsicles from Occasionally Eggs. 

20 Crazy Delicious No Bake Summer Desserts, summer recipes, no bake desserts

International Delight® Almond Joy™ Cupcakes

International Delight® Almond Joy™ Cupcakes

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #SplashOfDelight #CollectiveBias

Almond Joy Cupcakes are a sweet treat made with chocolate cake mix, creamy frosting, shredded coconut and toasted almonds that are bursting in flavor with International Delight® Almond Joy™ baked in.

We are no strangers around here to baking with International Delight® Coffee Creamer. You may remember that scrumptious Peanut Butter Chocolate Bundt Cake from a few months back made with International Delight® REESE’S Peanut Butter Cup as a main ingredient! International Delight® offers so many great coffee creamer flavors that can add instant yum to your desserts in a snap.

My local Walmart is my main stop for International Delight® Coffee Creamer and today I picked up International Delight® Almond Joy™ and  International Delight® HERSHEY’S® Chocolate Caramel to bring that extra goodness to my Almond Joy Cupcakes and my morning cup of coffee. Look for these delicious flavors and others in the refrigerated section next to the dairy products.

Click HERE to see all the amazing flavors available at your Walmart.

 


Grab the above Ibotta offer and look for the in-store Walmart display that includes a tearpad with a recipe and $0.50 coupon valid in April. Put your favorite candy in your coffee today!

Follow International Delight® on social media and visit Pinterest HERE for more seasonal recipe inspiration!

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International Delight® Almond Joy™ Cupcakes

Chocolate, coconut and almond flavors are mixed all into these Almond Joy Cupcakes reminiscent of one of the best candy bars around. International Delight® Almond Joy™ helps create this tempting flavor combination with simplicity.

Start off by adding butter, eggs, sour cream, a box of cake mix and International Delight® Almond Joy™ coffee creamer into a mixing bowl. Beat with a hand or stand mixer until thoroughly mixed. Pour the batter into your cupcake liners filling each 3/4 full. Bake at 350 degrees for 15 minutes. The house is going to smell crazy good as these cupcakes bake with the smell of coconut and chocolate!

Once the cupcakes are cooled, make the frosting by adding butter, vegetable shortening, confectioners sugar and more International Delight® Almond Joy™ into a mixing bowl. Beat until thick and creamy. Make sure to add in the coffee creamer and confectioners sugar in increments until you have reached a good consistency for frosting because a little less or even a little more coffee creamer may be needed from that 1/3 cup recommendation in the recipe card below.

Talk about a drool worthy dessert for this spring season!

International Delight® Almond Joy™ Cupcakes
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Almond Joy Cupcakes are a sweet treat made with chocolate cake mix, creamy frosting, shredded coconut and toasted almonds that are bursting in flavor with International Delight® Almond Joy™ baked in.

Yields: 24 cupcakes

  • International Delight® Almond Joy™ Cupcakes
  • 15.25 ounce box Devils Food chocolate cake mix
  • 2 eggs with yolk
  • 2 egg whites
  • 3/4 cup International Delight® Almond Joy™
  • 1/2 cup sour cream
  • 1/2 cup unsalted butter, room temperature
  • Almond Joy Frosting
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup all-vegetable shortening
  • 4 cups confectioners sugar
  • 1/3 cup International Delight® Almond Joy™
  • Garnish
  • Shredded coconut
  • Sliced toasted almonds
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream 1/2 cup butter with hand or stand mixer. Add the eggs, sour cream, 3/4 cup International Delight® Almond Joy™, and cake mix. Beat until you have a smooth batter.
  3. Place cupcake liners into cupcake pan.
  4. Fill cupcake liners 3/4 the way full with the batter.
  5. Bake 15-17 minutes.
  6. Let cool.
  7. Begin the frosting by beating 4 tablespoons butter with 1/2 cup shortening with a hand or stand mixer. Slowly add in confectioners sugar and International Delight® Almond Joy™. Note that you may not use the entire 1/3 cup International Delight® Almond Joy™ for the frosting. Mix in until it is at the consistency you want- should be creamy but still not budge if held upside down on a spoon.
  8. Place the frosting into a pastry with large decorating tip. Frost each cupcake and sprinkle some coconut on top with a couple almond slices.
  • Preparation time: 20 minutes
  • Cook time: 15 minutes

Which International Delight® Coffee Creamer flavor is your favorite? Let me know in the comments below.