Blueberry Lemonade Popsicles

We're still settling into our new home even though it's been a year since we moved. New community, new climate... . It takes a while, and I'm all about giving myself and my family all the time and space we need to adjust. Blogging, I'm afraid, has taken a back seat to the scramblings of every day life in our new place. That said, I just had to carve out a few moments to practice taking blog photos in our new home (I am way rusty) and bring you our favorite summer popsicle.

These Blueberry Lemonade Popsicles are the perfect summer treat!

These Blueberry Lemonade Popsicles are everything you want in a summer treat. Fresh blueberries - tart and sweet. Juicy fresh lemon adding just the perfect amount of pucker. Goodness, my mouth is watering already. Let's get started.

Chocolate Squash Banana Snack Cake

'Tis the season to indulge in summer squash. I'm a big fan of all squashes and summer squash lends itself so wonderfully to baked goods. Not to mention the bonus of the hidden veggie element in a sweet treat I give to my little ones. Sneaky mommy.

One of my favorite recipes is this Chocolate Squash Banana Snack Cake. Snack cake. Don't you just love those two words together? In my mind, that translates into "eat-any-time-without-feeling-guilty" cake. Ha!

Chocolate Squash Banana Snack Cake to make you feel better about eating cake in the middle of the day.

This yummy and easy cake utilizes any type of summer squash you have on hand.

Toasted Almond Bark

I have to admit, I am way behind on all things holiday. Until this week, putting up our Christmas tree was as far as I had gotten. Now that we're on break from our regular homeschooling routine, I'm huff'n to catch up. Enter, our favorite Christmas candy - Toasted Almond Bark.

This Christmas treat is a clear sign for our household that the holidays have arrived, and it's super easy to put together. Tons (and I mean tons) of toasted almonds get gently pressed into swirled dark and white chocolate. It still amazes me how something so simple and easy to make can be so gosh darn delicious!

Easy Sour Cream Crumble Pie

Easy pie is the best kinda pie. All of the amazing homemade flavor with very little of the homemade work? Now we're talk'n.

This apple version of my Easy Sour Cream Crumble Pie gets drizzled with salted caramel. Yum!

This Easy Sour Cream Crumble Pie can take on all kinds of glorious forms depending on your favorite fruit filling, spices, and drizzles.

Chocolaty Chocolate Dairy Free Ice Cream

Well, it's been a while, hasn't it? Did you miss me? I sure missed you. Lots going on in the Loverbee household this summer - new job, big move, diet overhaul, homeschool overhaul. More on these fabulous resets at a later date. But before our busy summer ends, I want to share one more ice scream recipe with y'all. This creamy treat is dairy free, intensely chocolaty, and a big favorite in our house.

Our favorite Chocolaty Chocolate Dairy Free Ice Cream!

We make this Chocolaty Chocolate Dairy Free Ice Cream all summer long - all year long, really.

Earl Grey Ice Cream with Lemon Curd Swirl

Anybody else sad about the weather getting warmer? Only me? I know, I know, most people love it. Summer fun in the sun and all that jazz. As for me, I've been busy pretending it's not really happening and enjoying one of my favorite cold weather drinks in ice cream form - Earl Grey Ice Cream with Lemon Curd Swirl.

Tea anyone? Earl Grey Ice Cream with Lemon Curd Swirl, that is.

This creamy tea infused frozen treat is swirled with a touch of sweet and tangy lemon curd. Perfect for any summer tea party or for that tea lover in your life.

Caramel Chai Ice Cream

Last summer I was obsessed with popsicles. (You may have noticed. Hee, hee.) The summer before that I was all about homemade ice cream. I thought I'd share some of our family's favorite creations with y'all since summertime is just around the corner. First on the docket is this fabulous Caramel Chai Ice Cream.

Ribbons of caramel get swirled into this perfectly chai spiced easy ice cream. You're gonna love it! If you have yet to purchase an ice cream maker, I highly recommend it. Making homemade ice cream is so fun and so yummy. I have a simple inexpensive machine. See my Amazon picks below to see the one I own. It does a bang up job!!

Victoria Sandwich Whoopie Pies

Anyone else addicted to all things The Great British Baking Show? I've been dying to make Mary Berry's Victoria sandwich cake and decided to turn it into a whoopie pie, 'cause, well, you know how I am. 😉

Fancy something fancy? Try these gorgeous Victoria Sandwich Whoopie Pies.

I used a cake mix to bake up the cakes. I also subbed in my favorite vanilla frosting for the usual buttercream or whipped cream.

Homemade Chocolate Fondant

I just happen to be one of those people that likes fondant. I know not everybody is with me on that one, but this Homemade Chocolate Fondant is particularly yummy. It's also fairly easy to make and so fun to use. I whipped up a batch to make dinosaur footprints to decorate goodies for my 6 year old dinosaur lover.

Dinosaur footprint decorations made out of Homemade Chocolate Fondant

Aren't they just adorable?

Blackberry Granola Mini Breakfast Pies

These Blackberry Granola Mini Breakfast Pies are simply adorable. I made them for Nora's second birthday and she absolutely loves them. They're semi-healthy and perfect for any special breakfast or brunch.

So, like I said, these puppies are semi-healthy. Since I was making them for my baby girl I used pure maple syrup in the blackberry filling and in the granola topping to keep things natural and lower in sugar. Feel free to add more sweetener to the filling. Just mix and taste adding in more maple syrup until it's as sweet as you like.

Easy Carrot Cake

Ever feel like eating homemade carrot cake, but don't wanna go through all the hassle of whipping one up? Well say hello to my Easy Carrot Cake.

My Easy Carrot Cake is not only the easiest carrot cake you will ever make, but it's absolutely delicious too!

This carrot cake is sweet and moist, filled with plump golden raisins and a touch of cardamom, frosted with classic cream cheese frosting, and topped with loads of toasted walnuts. We do "loads" of nuts here at the Loverbee residence. I put mine on top so I can pick them off for my youngest guy - he's anti-nut.

Mexican Hot Chocolate Cupcakes

I'm desperately trying to enjoy what's left of California's chilly weather. I love being cold and all the fun things that come with it - sitting by a fire, snuggly blankets, a mug of hot tea in the middle of the day, and warming up with a batch of these Mexican Hot Chocolate Cupcakes. Of course, I'll settle for the cupcakes any day.

Warm up with these delicious Mexican Hot Chocolate Cupcakes!

I made these cupcakes with a doctored chocolate cake mix, filled them with a creamy dreamy marshmallow filling, and topped them off with sweet and spicy milk chocolate buttercream and a grating of Mexican chocolate. The perfect treat to enjoy in front of a cozy fire with a steaming mug of whatever you like.

Red Velvet Pudding Pie

My poor heart shaped pan. It gets so little use. Sure, it gets to hold the occasional Valentine's Day heart shaped cake, but what kinda life is that? I thought I'd get it out for one more go before it's time to put away all the heart stuff and move on to Easter eggs. So, I put a pudding pie into it.

Make a Red Velvet Pudding Pie to put that heart shaped pan to good use.

A Red Velvet Pudding Pie, that is! This pie is super easy to make. A chocolate cookie crust gets filled with red velvet pudding, drizzled with hot fudge right from the jar, and topped off with puffs of Cool Whip and pretty valentine sprinkles.

Valentine Party Cupcakes

If you've got a Valentine's Day party coming up, or just wanna make something sweet for your sweeties, I've got the perfect cupcake for ya.

Party perfect Valentine Party Cupcakes.

I baked up a batch of Valentine Party Cupcakes for my friend, Cara, over at Fork and Beans. I have the wonderful opportunity of being a regular contributor on her awesome blog. If you haven't checked it out yet, Fork and Beans does some of the funnest kid food around. You're gonna love it!

White Chocolate Cherry Cake Mix Cookies

I can't stop with all the cake mix creations. It's so nice not to have to measure out flour and baking soda and all that kinda stuff. And I love having a quick and easy recipe to pull out for last minute holiday baking.

These White Chocolate Cherry Cake Mix Cookies are such a lovely Valentine's Day treat. They're soft and pretty and full of maraschino flavor. First, almond flavored cookie batter is loaded with chopped maraschino cherries and toasted almonds. Then, I finish the baked and cooled cookies with a drizzle of white chocolate. What a sweet treat of a cookie!

Chocolate Cupcake Bread Pudding

I hope all of you having a true winter are reveling in it. I'm so jealous. Over here in California life is pretty moderate. Even though it's gotten colder this last week, a light sweater will do during the day (sigh). Not my favorite, to say the least. But, carry on we must. I'm still cooking and baking up my favorite cold weather favorites in spite of the lack of a real winter. Maybe even in defiance to it.

Get your chocolate fix in a comforting bowl of Chocolate Cupcake Bread Pudding. So yum!

This Chocolate Cupcake Bread Pudding is comforting and satisfying whether you're enjoying a true winter or just pretending to, like me.

This Chocolate Cupcake Bread Pudding is the best way to use up leftover cupcakes.

I actually baked this pudding with grain free chocolate cupcakes that I made from a recipe over at Living Healthy with Chocolate, but any chocolate cupcakes will do. Just make sure they're unfrosted. If they are frosted, just push off the frosting (I'm wincing as I say that) and use the cake part only.




Start by breaking up 10 to 12 chocolate cupcakes into a buttered dish. Sprinkle on a handful of chocolate chips and pour your custard mixture over the top.

Just look at that chocolaty goodness swimming in a sea of luscious custard. Oh baby!

Be sure to push the goodies down into the custard.




Bake 45 to 55 minutes until center is set, but still jiggly. Allow to cool for 5 to 10 minutes before digging in.

I serve this Chocolate Cupcake Bread Pudding with vanilla ice cream, chocolate syrup, and chocolate sprinkles.

I serve this pudding with vanilla ice cream, chocolate sauce, and chocolate sprinkles. It is a cupcake pudding after all. Nuts would be totally awesome, too. 😉

Chocolate Cupcake Bread Pudding

INGREDIENTS
butter for greasing your dish
10 to 12 unfrosted or de-frosted cupcakes
1/2 cup chocolate chips
4 large eggs
2 cups whole milk
1 tsp vanilla extract
3/4 cup granulated sugar
vanilla ice cream, chocolate sauce, and chocolate sprinkles for serving

DIRECTIONS
1. Preheat oven to 350 degrees and grease a 3 quart casserole dish.
2. Break the cupcakes up into your dish.
3. Sprinkle on the chocolate chips.
4. In a large bowl, lightly beat the eggs.
5. Add the milk, vanilla, and sugar, and whisk to combine.
6. Pour over the cupcakes and push all of the goodies down into the custard mixture.
7. Bake for 45 to 55 minutes until the center is set, but still jiggly.
8. Allow to cool for 5 to 10 minutes before digging in.
9. Serve with vanilla ice cream, chocolate sauce, and chocolate sprinkles.

Easy Gourmet Cupcakes: Gluten Free Fudgy Mint

This one goes out to all of my gluten free cupcake-loving peeps out there, and to my baby girl. This cupcake has Nora's name written all over it. That little girly girl loves her some mint. So much so that we have to hide the toothpaste. No joke! If she happens to get her hands on a tube we have to chase her down while she gleefully sucks out as much as she possibly can. All those poor candy canes on our Christmas tree didn't stand a chance. Oh, that girl.

Eating gluten free doesn't get any better than these Easy Gluten Free Fudgy Mint Cupcakes.

I'll confess right off the bat that these Easy Gluten Free Fudgy Mint Cupcakes are just a little over the top - but just a little. 😉 A chocolate mint gluten free cake gets filled with hot fudge, frosted with creamy peppermint frosting, drizzled with more hot fudge, and topped with chopped chocolate mints. Welcome to gluten free indulgence, my friends.




I used a gluten free cake mix for this recipe, but you can sub in a regular one if you don't need to eat gluten free. The Andes chocolate mints, Mrs. Richardson's hot fudge, and McCormick peppermint extract are all gluten free products you can find at your local supermarket. If you are an exclusive gluten free eater, make sure you buy the "Marshmallow Fluff" brand of marshmallow cream or that your jar reads "gluten free" on the label. While other Kraft marshmallow products read "gluten free" on the packaging, their Jet-Puffed Marshmallow Creme does not. Just a word to the wise.




Start by mixing up your gluten free cake mix according to the package directions and adding in 1/2 tsp of peppermint extract.

You can prep your toppings while your cupcakes are cooling. Chop up the chocolate mints so they're ready to sprinkle onto your cupcakes. Also, fill a Ziploc bag with some of the fudge and snip off less than 1/4 inch off of one corner to drizzle on the frosted cakes.




Once your cupcakes have cooled, use the end of a wooden spoon to make a hole in the center of each cupcake being careful not to punch through the bottom.

Fill another Ziploc freezer bag with more hot fudge, snip off 1/3 inch off of one corner, and squeeze some into the center of each cupcake until you can see it coming up out of the top.




Now, make the peppermint frosting. Beat a stick of butter with the marshmallow cream.




Beat in 2 cups powdered sugar. Beat in 1 tsp of peppermint extract and then another 2 cups of powdered sugar.




Beat in 3 or 4 drops of green food coloring and one to two tablespoons of milk.



Scrape down the bowl and beat for 3 minutes until light and creamy.

Say hello to gluten free indulgence with these Easy Gluten Free Fudgy Mint Cupcakes.

Frost your cupcakes, drizzle them with more hot fudge, and sprinkle the tops with chopped chocolate mints. You may need to push them into the frosting a little.

Is the fudgy minty awesomeness getting to you yet? It's okay to drool. I won't tell. 😉




Easy Gourmet Gluten Free Fudgy Mint Cupcakes
(makes 12 cupcakes)


INGREDIENTS
For the cupcakes:
1 15 oz gluten free chocolate cake mix (I used Betty Crocker's)
1/2 cup unsalted butter (1 stick), softened
3 large eggs
1 cup water
1/2 tsp peppermint extract

For the peppermint frosting:
1/2 cup unsalted butter, softened
1 7 oz jar marshmallow cream (gluten free eaters, make sure you buy "Marshmallow Fluff" brand or that the label on your jar reads "gluten free")
4 cups powdered sugar
1 tsp peppermint extract
2 Tbsp milk
3 or 4 drops green food coloring

1 16 oz jar Mrs. Richardson's hot fudge, room temperature
1 cup chopped Andes chocolate mints

DIRECTIONS
1. Preheat oven to 350 degrees and line a cupcake pan with 12 cupcake liners.
2. Make your batter according to the directions on your box of cake mix adding 1/2 tsp of peppermint extract.
3. Divide batter evenly among the 12 cupcake liners.
4. Bake cupcakes for the time recommended on your cake mix box for cupcakes. Check them at the earliest time by inserting a toothpick into the center of one of the cupcakes near the center of the oven. The cupcakes are done when it comes out clean.
5. Let cupcakes cool in pans for 15 minutes and then remove from the pans to cool completely.
6. When your cupcakes are completely cool, use the end of a wooden spoon to make a hole in the center of each cupcake being careful not to punch through the bottom.
7. Fill a Ziploc freezer bag with 1/2 cup of hot fudge, twist the top closed (you can use a twist tie if you like), snip off a 1/3 inch off of one corner, and squeeze filling into each cupcake until you see the filling coming up out of the top of the cupcake.
8. Chop the Andes chocolate mints, if you haven't already, so they are ready to top your cupcakes.
9. Fill another Ziploc freezer bag with more hot fudge, twist the top closed, snip off less than 1/4 inch off of one corner, and set aside.
10. For the peppermint frosting, beat the butter in a stand mixer for 30 seconds.
11. Beat in the whole 7 oz jar of marshmallow cream.
12. Scrape down the bowl and beat in 2 cups powdered sugar. Then, beat in 1 tsp peppermint extract.
13. Beat in 2 more cups of powdered sugar.
14. Beat in 3 or 4 drops of green food coloring and 1 to 2 Tbsp milk.
15. Scrape down the bowl and beat on high for 3 minutes.
16. Snip off one corner of another Ziploc freezer bag a little smaller than your piping tip. Slide in your piping tip and set bag in a tall cup to easily fill with frosting.
17. Twist the top of your bag closed and pipe frosting onto each cupcake.
18. Immediately drizzle with more hot fudge and sprinkle with chopped chocolate mints.

* If you don't need to eat gluten free use a regular chocolate cake mix. Doctor it up by adding an extra egg, subbing whole milk for the water, subbing melted butter for the oil, doubling the amount of butter, and stirring in a tsp of peppermint extract. You'll need to double the frosting recipe and use more fudge and chopped chocolate mints than the recipe above calls for since it makes 12 cupcakes and your regular cake mix box will make 24.

Boston Baked Bean Brittle

Every holiday season I make a batch of nut brittle. Okay, okay, more like two or three. Hee, hee. It's one of our favorite sweet treats. I often opt for a mixed nut and cardamom version from Better Homes and Gardens. It's so delish. This year, I was inspired to do something a little bit different - think outside the box, if you will. So I went all Boston baked beans on my usual recipe.

Isn't the color of this Boston Baked Bean Brittle just gorgeous?

This recipe cooks up in the microwave. Make sure to use a microwave safe bowl and work quickly as the candy hardens within seconds.

You'll want to have all of the ingredients for this Boston Baked Bean Brittle measured out and ready to go.

You'll also want to measure out all of your ingredients and have them ready to go. The whole process will take about 8 minutes and you'll want everything to be on hand to dump and stir.

This Boston Baked Bean Brittle needs to be spread as thinly as possible.

Make sure to have your baking sheet already lined as well. You'll need to pour the brittle out onto your pan very quickly and spread as thinly as possible. Thick pieces are a no-go with this brittle. It needs to be very thin to avoid breaking anyone's teeth. Trust me. I had a few thick pieces in my batch. It was no bueno.

Boston Baked bean Brittle, you shard perfectly.

Once the brittle is cool and hard, break into shards by hand. Isn't the color just gorgeous?




Happy candy making, folks! See y'all next year! 😉 

Boston Baked Bean Brittle

INGREDIENTS
1 cup granulated sugar
1/2 cup light corn syrup
1/8 tsp cinnamon
1/8 tsp salt
1 1/2 cups Boston baked beans
1 Tbsp butter
1 tsp baking soda
1 tsp vanilla extract

DIRECTIONS
1. Line a large baking sheet with parchment paper or a silicon liner. Measure out all of your ingredients and have them ready to go.
2. In a microwave safe bowl, whisk together the sugar, salt, and cinnamon. Add the corn syrup and microwave on high for 3 minutes.
3. Stir and microwave another 3 minutes.
4. Add nuts and butter and microwave for 2 to 3 minutes more.
5. Quickly stir in the baking soda and vanilla and immediately pour out onto your prepared baking sheet making sure to spread as thinly as possible.
6. Allow to cool and harden. Then break into shards.