2 Ingredient Fall Apple Dip Recipe

Yum! Fall is right around the corner and I have an amazing recipe for you! Everyone loves this amazing dessert, and I know you will too. My al time favorite Fall flavor would have to be caramel apple. The mix of those sweet tart green apples meld so perfectly with the salted caramel sauce and the tangy bite of the cream cheese adds an upscale flavor to this dish, which I hope you enjoy!

Easy Caramel Apple Dip Recipe


1 (8 oz.) Block of Cream Cheese

1/3 - 1/2 of a jar of salted caramel sauce (we love the Smucker's Simple Delight Salted Caramel)

2-3 apples, sliced (we used green and red, any flavor will do!)

Easy Caramel Apple Dip Recipe


1.) Open the block of cream cheese, and place it onto a plate, and pour LOTS of caramel over the top of the cream cheese.

2.) Chop apples and place beside dip. Enjoy!

Easy Caramel Apple Dip Recipe

Pull Apart Cupcake Cake Recipe

This recipe is PERFECT for parties and holidays, because it's easy to eat! Everyone has their own individual cupcake to share the joy, no need to cut THIS cake. 

Pull Apart Cupcake Cake Recipe

We were ecstatic when we learned that we had the opportunity to collaborate with Martha Stewart to promote her baking items at Macy's. It's quite the honor, and several times throughout this process I exclaimed, "I am shooting recipes for Martha Stewart"!!! 

In order to creatively incorporate her Essentials collection into pins that would encourage people to want to learn more, I thought that a sweet treat would obviously be perfect, so I found a fun recipe on marthastewart.com and creates it! Below, you will find that very recipe, and I hope you are inspired by this fun post to make your very own cupcake cake!

MARTHA STEWART RECIPE (originally found here):

Pull-Apart Vanilla-Wafer Cupcake Cake with Berries

Talk about a fun dessert! It looks like a sheet cake on top, but there are actually vanilla-coconut cupcakes underneath the fresh berries and fluffy whipped-cream frosting. It's easy to make and even easier to serve -- no slicing required.

Source: Martha Stewart Living, May 2018


  • 45 vanilla-wafer cookies, pulsed in a food processor until finely ground (1 1/2 cups)
  • 1/2 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 stick unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 3/4 cup whole milk
  • 1 cup sweetened shredded coconut
  • 1 teaspoon unflavored gelatin
  • 1 cup cold heavy cream
  • 2 tablespoons confectioners' sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 cups mixed fresh berries, such as blueberries, raspberries, and blackberries


  1. 1. Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Whisk together cookie crumbs, flour, baking powder, and salt.

  2. 2. Beat butter with granulated sugar on medium speed until pale and fluffy, about 1 minute. Beat in eggs, one at a time. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour mixture and beating until combined after each addition. Fold in coconut.

  3. 3. Divide batter among cups. Bake until cupcakes are golden brown and centers bounce back when gently pressed, 22 to 24 minutes. Let cool completely in tin on a wire rack.

  4. 4. Add 2 tablespoons water to a small saucepan. Sprinkle with gelatin; let stand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don't let it set).

  5. 5. Beat together cream, confectioners' sugar, and vanilla on medium speed until very soft peaks form, 1 to 2 minutes. Add gelatin mixture; beat on medium until stiff peaks form, about 1 minute more.

  6. 6. Remove cupcakes from tin and arrange on a platter in a three-by-four rectangle. Spoon frosting over each row of cupcakes; using an offset spatula, smooth to cover tops, forming a rectangular shape. Refrigerate at least 1 hour and up to 3 hours. Sprinkle with berries before serving.

Fresh Vegan Mushroom Tacos Recipe (Awesome in Cast Iron)

If you're looking for a new way to incorporate those fresh, local, Farmer's Market ingredients into a recipe, here's a good one! These Vegan Mushroom, Onion, and Pepper Tacos are super delicious and you definitely won't even miss the meat! 

Even more special, is the fact that we got to create this recipe for Martha Stewart Essentials available at Macy's. It's been SUCH an honor creating a set of four recipes for Martha! It's definitely a food blogger's dream :)

Keep reading to get the full details on this delicious, vegan recipe (but, feel free to add some cheese or sour cream if you like!!).

We found all of the fresh ingredients at our local Farmer's Market here in Carbondale, IL.

Fresh Vegan Mushroom Tacos

As soon as I learned about this amazing opportunity, I went searching through all of the items and decided upon four very delicious recipes, which I will link you to as soon as they are live! 

I was encouraged to use recipes right from MarthaStewart.com, so I used her basic recipes, then embellished and modernized them to make them extremely appealing for my Pinterest fans. Well, everyone has loved them so far, and now all of the cast iron skillets are SOLD OUT on the MAcy's website! Perhaps my recipes helped, but the fact that they were each around $15.00 might also be the reason these have all sold out. Nonetheless, find your favorite cast iron or other skillet, and let's get started!

Ingredients / Materials: 

- 1-2 lb. Fresh Mushrooms 

- 1 red onion

- 1 medium bell pepper (we used several small ones)

- 2 Tbsp. or more Mexican Seasoning

- 1/2 bunch of cilantro

- Small Flour Tortillas

- Martha Stewart Cast Iron Skillet 

Flyway Family Farm


1. Prepare and chop mushrooms, red onions, and bell peppers. 

2. Heat olive oil in a Cast Iron Skillet, add chopped onions, then belle peppers, then lastly, mushrooms.

3.) Season veggies generously with Mexican seasoning, a tiny bit of salt, and any other seasoning you would like. Also, add chopped cilantro at the end and stir everything one last time. 

4.) Warm tortillas, then add the veggie filling, and enjoy! They're so delicious, I hope you love them! 

Fresh Mushrooms
Vegan Veggie Mushroom Tacos Recipe in Cast Iron


As I mentioned, I got to use local ingredients from our Farmer's Market! We loved finally being able to utilize three different varieties of mushrooms from Flyway Family Farm. They have different mushrooms at the market almost every weekend!

Also, I used the red onions and colorful bell peppers from Country Sprout Organics, my other favorite booth at our local market! 

Flyway Family Farm

Hopefully, you have enjoyed this recipe! Stay tuned for several more recipes inspired by Martha Stewart! 

Two Amazing Recipes for Summer Get-Togethers with Mission® Tortillas

This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

If summer get-togethers make you giddy with joy and excitement, then you’re not alone! I too love brainstorming recipes with friends, then planning, prepping, and preparing the food, then finally getting everyone together to enjoy the bounty. Food always brings people together, and is great shared with old friends and new ones! This summer, I am going to make it my mission to enjoy the company of others over great food as much as possible!

I love how these Mission® Super Soft Flour Tortillas really made my two recipes even better than I could have ever imagined. I have tried all sorts of tortillas, and these are the softest, tastiest ones yet. They were so versatile, and absolutely perfect for my Vegetarian Southwest-Inspired Pinwheels AND for my Grilled Steak Tacos. I always feel like the tortillas make or break a recipe, and I was so happy to find a new favorite. You can use the store locator on the Mission website to find Mission tortillas at stores near you, and find even more delicious recipes as well.

I’m not sure if you’ve ever experienced this, but I am always let down when tortillas kind of get dried out super quickly, then kind of crack when you roll anything out of them (like the pinwheels). Well, these were perfect. They held together super well, and worked amazingly well for this 4 ingredient appetizer!

And, since I wanted to offer lots of delicious toppings for these Grilled Steak Tacos, my first thought was fresh ingredients of course!

I thought it would be so fun to offer guests some handmade pickled jalapeños as party favors. Every time we serve these to guests or bring them to someone’s house, we always get lots of compliments on them.


(Making 1 day in advance is recommended)

I think it’s time to start sharing them with people, so I filled mini jars with a mixture of fresh ingredients like jalapeño slices, garlic cloves, and mini red onions. Now, it’s time to pickle!

I heated a solution of 1.5 cups white vinegar plus 1 cup water, and 1-2 tbsp salt until the salt has dissolved. Let it cool a bit, then carefully pour the vinegar solution over the ingredients, leaving a little bit of room at the top of the jar so it does not spill out. Place lids back on, and gift as soon as the next day.  

These turned out SO cute, and you could even tie cute ribbons around the jars for an even more festive look.

In addition to the pickled jalapeños, I offered pickled red onions (get my recipe here), plus a guacamole tomatillo sauce and a traditional red salsa too.

The lettuce even came right out of my own garden! This was my first year to try growing lettuce, and while it may be almost at the end of its season, I love treating friends to things I grew!



1/3 cup olive oil

2-3 tbsp soy sauce

2-3 tbsp or more taco seasoning

Juice from 1 lime

1 tsp salt

1-2 lbs flank steak or similar


Simply marinate each pound of steak in 1/3 cup olive oil, 2-3 tbsp soy sauce, 2-3 tbsp or more taco seasoning + the juice from 1 lime + 1 tsp salt for at least 1-2 hours or overnight. Simply grill for 3 or so minutes per side if your steak is thin like mine was. Slice and serve with fresh sides and warmed Mission Super Soft Flour Tortillas (they taste best warmed).

Slice up the steak and set out the toppings, the tacos are ready to eat!!!


I searched for vegetarian pinwheel recipes and hardly found anything! These are so great tasting, and you will never miss the meat.


1 package Mission® Super Soft Flour Tortillas

Plus 1-2 bunches of cilantro

1 head of green lettuce

To create the sauce:

1 (8 oz.) box of cream cheese, softened

½ cup (or more) taco sauce or red enchilada sauce

½ - 1 cup cream cheese

¼ - ½ tsp salt, optional


1.    Mix all sauce ingredients together, and stir until smooth. I used a hand mixer

2.    Lay one tortilla out onto your work surface, and spread 1.5 -2 tbsp sauce in an even layer on tortilla.

3.    Add a line of cilantro and a line of small pieces of lettuce towards one side of the tortilla, then roll up into an even roll.

4.    Cut in 2” sections, and display on a cute tray. I used cactus pieces from a local market.



The bottom line - I would definitely recommend Mission Super Soft Flour Tortillas to anyone who loves superior taste and excellent ingredients!

Happy summer, friends!

Brunch Party - Vegan Avocado and Egg Toast Board

Brunching ain't always easy, but I found a way to make it so :) Try setting up a toast board, where everyone can choose their own toppings! It's such a fun and interactive way to have guests gather around a giant array of great food and drinks! 

If you're a fan of hard boiled eggs, then here is one way to enjoy these protein packed, brunch-worthy hard boiled eggs from Great Day Farms, available at Walmart!

To make this amazing spread, you head to the produce section and grab as many colorful fresh ingredients as you possibly can. Make sure you do stick to a budget, as fresh veggies can sometimes items can weigh a bit more than expected and then ring the bill up quite a bit. I found these amazing heirloom tomatoes for around $2.99 per pound - which made them incredibly reasonable. 

Embrace anything that is in season (via the farmer's market or local grocer), like jalapeños, basil, avocados, red onions, and other delicious vegetarian ingredients. 

This is a great idea for hosting friends who are in town for the weekend, and all have different tastes - this toast board embraces just about everyone!

Also, you could prep these ingredients for lunch at work, or even for a summer picnic. These ingredients are 100% natural, and actually offer energy and so much inspiration for the day ahead. 

By offering fresh, wholesome ingredients to those you love, you can truly help nourish them with a seriously fulfilling meal. Feel free to add sliced turkey or even lox to add a really elegant vibe to this rather upscale meal.

Lattice Weave Puff Pastry Wrapped Prosciutto + Brie Recipe

Looking for an elegant and luxurious recipe to bring to that next BBQ or summer party? Perhaps you want a special date night dish that can be enjoyed with a couple of drinks and a movie. This  Lattice Weave Puff Pastry Wrapped Prosciutto + Brieis so delicious, that those who get to enjoy such a treat will likely lick the plate clean. 

Lattice Weave Puff Pastry Wrapped Prosciutto + Brie Recipe

I found that by using Wewalka Puff Pastry, it held its shape super well and wasn't overly greasy, which was great. The brie I used, shown below, also worked out great. I found that brie is very affordable, ranging anywhere from $5 to way more expensive options. If you're new to Brie, then start off less expensive or in the middle of the price range.

This is a very rich and indulgent dish, but if you share it with friends, there's definitely no guilt in eating something like this. It's really amazing.


1 (8 oz) Round of Brie 

1 package Wewalka puff pastry

1 egg, whisked with a fork for egg wash

1 package of Prosciutto, any brand you like

Crackers, pretzels, etc, to dip in cheese

Lattice Weave Puff Pastry Wrapped Prosciutto + Brie Recipe
Lattice Weave Puff Pastry Wrapped Prosciutto + Brie Recipe


1. Preheat oven to 400 degrees F. Slice puff pastry into 1/2" strips, set aside.

2. Wrap opened brie round with prosciutto, then set on a pan or clean work surface.

3. To create lattice: place two dough strips on top of prosciutto wrapped brie in an X shape. Here is a link to a good tutorial on how to make the rest of the lattice (just make sure dough has no spaces between strips, so it holds in the cheese well. Once the entire top of the brie has been latticed (see below), grab a drinking glass and let's finish this masterpiece!

Lattice Weave Puff Pastry Wrapped Prosciutto + Brie Recipe

4. So, the image below is a little strange looking, but I basically put the ingredients on top of a drinking glass to elevate it so I could then finish "weaving" the sides for a more finished look. You may notice that the widest part of the brie / the outer edge has one slice of dough wrapped around it, then I could easily finish wrapping the other pieces under the brie. I also sliced a few inches off of each strip, so there wasn't a huge wad of dough below the brie when it baked.

Lattice Weave Puff Pastry Wrapped Prosciutto + Brie Recipe

5. Below, you see the final brie round before baking! You can definitely prep this ahead of time, and bake it right before you need it. Brush with egg wash if desired for an even shinier finish.

Lattice Weave Puff Pastry Wrapped Prosciutto + Brie Recipe

And presto chango...Look at THIS BEAUTY, below! It is absolutely gorgeous!

6. Bake for 20-25 minutes or until crust is brown and flaky, cut into the cheese and let the middle just ooze out! Dip crackers, pretzels, green apples, and more into this creation, and enjoy!!

Lattice Weave Puff Pastry Wrapped Prosciutto + Brie Recipe

When you slice into this awesome creation, you may hear a little crunch of the flaky layers of dough, and then you will see the cheese just ooze out. Dip crackers, pretzels, and anything your heart desires into this melty cheese. The brie is very rich and creamy and does have a little bit of that funky taste that brie just has, but it pairs so well with the prosciutto and the puff pastry.

Lattice Weave Puff Pastry Wrapped Prosciutto + Brie Recipe

What do you think? Does this look like something you would eat or serve at your next gathering? I really hope you've enjoyed!!!

Delicious No Bake Tiramisu Recipe

This Italian inspired dessert has been described as "sexual" and will make your tastebuds go crazy! Perhaps this recipe will start off your weekend just right! But in all seriousness, since this is a no-bake treat, and can be served in individual jars, it's perfect for summer parties, and everyone is going to love this recipe. 

Both rich and somehow light at the same time, the homemade whipped ricotta filling and the familiar taste of coffee really make for a decadent treat.

No Bake Tiramisu Recipe

Easy Eggless No-Bake Tiramisu

Prep Time: 20 min + chill time

Yield: 9


·       1 cup (250ml) whipping cream

·       1 cup (250g) mascarpone, softened

·       1/4 cup (50g) granulated sugar

·       1 tsp (5ml) vanilla extract

·       1&1/2 cups espresso or very strong coffee, cooled

·       2 tbsp (30ml) coffee liquor (I used Kahlua)

·       2 dozen lady fingers

·       2 tbsp cocoa powder

Easy No Bake Tiramisu Recipe


1.   Beat the whipping cream until stiff peaks form. Set aside.

2.   Mix the mascarpone, sugar and vanilla until combined. Add in the whipped cream and beat again until smooth.

3. Prep small Ball jars by removing all lids, rinsing and drying thoroughly, and setting them all out onto a tray or surface.

Easy No Bake Tiramisu Recipe
Easy No Bake Tiramisu Recipe

3.   Stir the coffee and liqueur together. Lightly dip 2-3 lady fingers into the coffee mixture, then place the 2-3 lady fingers into the jars to create the bottom layer of the dessert. Make sure not to soak the lady fingers too much or there will be lots of coffee left in the bottom of the jars. Repeat in all jars.

No Bake Tiramisu Recipe

The Kahlua is optional but adds a nice kick and authentic flavor to the flavor of this dessert!

No Bake Tiramisu Recipe

4. Using the small ice cream scooper, scoop a generous amount of the ricotta mixture over each jar, making them look as much like a perfect scoop of ice cream as possible.

5. Sprinkle cocoa powder (or even hot cocoa mix) through a metal strainer over top of each jar. A light dusting of the cocoa powder really gives them a nicer, upscale look. Enjoy!

No Bake Tiramisu Recipe

The other fun thing about this post is that I get to show off my new kitchen update, we painted and I installed new "tiles" from The Smart Tiles, here!


Easy No Bake Tiramisu Recipe - Printable


No Bake Tiramisu Recipe

DIY Bottle Koozies + Vegetarian Taco Bowl Recipe

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

Summer is here and what a better way to celebrate all the hard work you have done this year with a Beer + Craft Night with friends? I’ve been really wanting to make some customized / embellished drink koozies for some time, and when I learned about this amazing opportunity with Corona®, I jumped at the opportunity to celebrate all that Corona embodies - offering a passport to carefree enjoyment and refreshing, delicious refreshments! With a refreshing, smooth taste balanced between heavier European imports and lighter domestic beer, Corona Extra is an even-keeled cerveza with fruity-honey aromas and a touch of malt. The flavor is crisp, clean and well balanced between hops and malt.


What a perfect way to celebrate summer with a snazzy new way to keep your drinks cold and to liven up the party...even if it is a craft night that turns into a party :)


These bottle and can koozies really make a statement. They will also help you identify which beer belongs to each person. For only $3-4 you can make your very own Summer Drink Koozie - keep reading to get the instructions and design ideas!


Foam Koozies (found in the foam aisle at a craft store)

Ribbons and trim of various colors

Low temp glue gun

Glue sticks (I used fabric glue sticks)

Cardboard for use as your work surface, or a heat-safe work surface (the glue can get messy!)



  1. Plug in your glue gun and get it ready to use. Cut ribbons and trims to fit around your koozies, leaving a little extra just in case.

  2. Once glue is hot enough, on a heat-safe work surface, add a bit of hot glue to the end of one ribbon, and begin to glue it around the top of the koozie. For the more patterned koozies, I used 4 strips of woven ribbon around. See steps below.

Notice the raw edges of the ribbons, above. We will cover those in the next image, with one more strip of ribbon, glued up the back.

3. For the tassel koozie (below), I glued on my tassel trim first, then covered that with a more tie dyed looking ribbon for a more finished look. See steps below.

4. Feel free to embellish further with stick on jewels and more ribbons - let your creativity run wild! Note - I tried using sticky-backed jewels, but I needed to glue them on, or they would fall off after a short use. Still super cute either way!


Vegetarian Taco Salad Recipe


2 Sweet potatoes (chopped)

2-3 TBSP Olive Oil

2-4 TBSP Mexican Seasoning

1-2 tsp salt

(Other toppings include: lettuce, shredded cheddar, tomatoes, sour cream, guacamole, cilantro, and more!)

Note - this can be made vegan if you use all vegan toppings, like vegan sour cream.

Taco Salad Instructions:


  1. Preheat oven to 375-400 degrees.

  2. Cut sweet potatoes into cubes, and chop onions into small pieces. Place into a mixing bowl, and toss with 1-2 TBSP Olive Oil.

  3. Bake potatoes and onions for 15-20 minutes, then add sliced peppers on top, and bake another 10 minutes or until the ingredients are baked soft enough to enjoy.

  4. To create your bowls, add a bed of lettuce, then top with sweet potatoes, and any other toppings you like. Enjoy with a Corona Extra®!

Have an amazing summer, friends!


DIY Drink Koozie Tutorial

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

This post is sponsored by FoodScience of Vermont. All opinions and content are my own.


Looking to add more Superfoods to your diet? Learn how to infuse a cashew-based “cheesecake” with health-boosting ingredients!

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

This delicious cashew-based version of a traditional cheesecake is filled with all natural ingredients thanks to FoodScience of Vermont Superior Greens, which contains whole fruits and vegetables, promotes healthy aging and radiant skin, mental clarity, and a healthier immune system while offering a boost of healthy enzymes to support your immune system, plus probiotics. It’s amazing how this one line of Superior Powder products can offer so much!

Try it, you’ll love it. Find the product at Rite Aid® and RiteAid.com here!

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

I love incorporating unique and health conscious ingredients into my recipes, like the FoodScience of Vermont Superior Greens, which contains three servings of fruits and vegetables in each ½ scoop – which means that this ultra concentrated version of some of the healthiest ingredients on Earth really will work quickly and efficiently!

This recipe is divine! I believe this would be great for someone looking for healthier alternatives to dessert recipes, or someone who has never ever tried a cashew based cheesecake before. It’s fun to introduce friends and family to things like that.

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

I have been very interested in the detox process as well as considering eating as many whole foods as possible. This FoodScience of Vermont Superior Greens is a great step, in addition to more exercise and lots of water intake, towards reaching my nutrition and other health goals I have set for myself.

While the product can be enjoyed in a smoothie or mixed into a glass of cold water, I thought it would be exciting to introduce this product to my wonderful readers, friends, and family through a mouth-watering dessert recipe.

Perfect for summer when you don’t want to bake a ton, or when you want something that’s not overly sweet but deliciously frozen, this is the recipe that will check all of those boxes! Bring this to an event, or serve it to friends at a summer gathering and just look at everyone’s faces light up when they realize that this is not the “cheesecake” they were expecting, but one that is WAY, WAY better for them, but still tastes indulgent.

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

Now, as for the crust, I know the traditional vegan cheesecakes are made with dates, and are basically no bake, but my favorite part of a cheesecake IS the crust, so I wanted to keep it traditional with lots of additional natural ingredients to sweeten things up naturally. Feel free to use a date crust here too.

Food Science of Vermont provides us with ways to get 3 servings of fruits and vegetables in each ½ scoop. The scoop is provided, so it’s very easy to measure out just how much you will need.

While the traditional use for this product is mixed into smoothies, cold water, and other drinks, I thought it would be genius to use the delicious taste and the nourishing super food ingredients to infuse this recipe with a unique taste and twist.

The crust is made from a delicious mixture of coconut, walnuts, oats, graham crackers and vegan “butter”. I used a spring form pan, similar to a traditional cheesecake, but really modernized this recipe with almost all vegan ingredients and that extra boost of has helpful enzymes and probiotics, making this an all around awesome dessert or snack. Give it a try, I bet you’ll enjoy it!


(Makes “Cheesecake” in 6 in x 3 in spring form pan):

Crust Ingredients:

10 - 12 full graham cracker rectangles

¼ c. oats

¼ - ½ C. or more walnuts

½ C. or more dried coconut pieces/flakes

¼ tsp. cinnamon, optional

6-8 (or more) TBSP salted Vegan Butter or regular butter

¼ C. Sugar

*Note: Feel free to use less graham crackers and more of the oats, nuts, or coconut if you prefer and even healthier crust.

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

Filling Ingredients:

3 C. soaked cashews (soak for at least 3-5 hours)

1 can chilled coconut milk (use the top thicker part and save or discard water)

¾ - 1 C. macadamia milk, coconut milk, or similar

4 – ½ C. agave or maple syrup

½ - 1 tsp. vanilla

2 TBSP FoodScience of Vermont Superior Greens Powder


For The Vegan Filling:

1. Soak cashews for 3-5 hours, and strain. Add to a blender with coconut milk, and process until smooth. If the mixture does not pour well, then add a bit more macadamia milk or agave. Taste the filling to make sure it is to your liking. Time to make the crust!

For The Crust:

1.    Preheat oven to 350 degrees F, and prepare your spring form pan by using non stick spray inside, and using a paper towel to wipe pan for a more even finish. Also, you may cover the bottom of the pan so the butter does not drip out while baking. Alternately, bake on top of a sheet pan to prevent spills in the oven.

2.    In a food processor, blend up graham crackers (use hands to make pieces smaller before processing), coconut, walnuts, and oats. Feel free to mix in some whole oats after processing for that “whole oat” look in your crust.

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

1.    Once processed to an even powder, mix with melted butter, sugar, and pour 2 ½ cups into pan. Use a flat bottomed glass or candle holder to press and flatten the crust down, making sure to clean up the edges with a knife for a neater look once the spring form pan is removed.

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

4.    Bake crust for 15-20 minutes, until edges begin to brown. The crust will firm up quite a bit once cooled, so even if it’s soft after baking, it may already be done. Let crust cool completely, and fill with filling until there is about ½-1/4” until the top of the spring form pan. Freeze for 2-3 hours or overnight.

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

5.    Time to CAREFULLY remove it from the spring form pan. I would recommend using a sharp knife or skewer along the top edge to break the seal with the pan. At first, mine looked like it was cracking, so I re-tightened the outside of the spring form pan, ran a skewer along the top edge, and once I loosened the pan again, it removed pretty easily. Just be patient with it. At this point, feel free to place it back into the freezer

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

6.    Place “cheesecake” onto a plate to decorate. Top with fruits like blackberries, strawberries and blueberries (the two latter are actually ingredients in the FoodScience of Vermont Superior Greens powder). I sliced the strawberries in half and left the green parts on because the full strawberries just looked too big. The “cheesecake” would be fine to serve right now, or place back into the freezer for 2-4 hours so the berries begin to freeze and they get a beautiful frosty look to them.

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

FoodScience of Vermont offers three uniquely designed powdered drink supplements loaded with phytonutrients, stabilized probiotics, and many other beneficial natural ingredients. I really hope you enjoy!

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe
Vegetarian Cashew and Superior Green Filled Cheesecake Recipe
Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

Head to your local Rite Aid® or visit bit.ly/FSSuperiorPowders to get your Superior Powders.

Follow FoodScience of Vermont on social:

Follow the brand’s hashtag on Instagram #livesuperior

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Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

Festive Chocolate Bark Recipe

A deliciously sweet and festive treat that only takes a few minutes to create! You will absolutely love how great the flavors of the white chocolate and dark chocolate meld together to satisfy your sweet tooth. Customize the colors and decorations to suit your holiday, team colors, or other special occasions!


1 bag of dark chocolate chips (I used a darker chocolate from Ghiradelli)

1 bag of white chocolate chips (I like Ghiradelli white melting wafers) 

Sprinkles of your choice (At least 3 Tablespoons or more)


Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freeze for 20 minutes.

Melt while chocolate.  Let it set for 3 full minutes (or at least until it slightly thickens). Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.

Once set, break into pieces with your hands (or rubber gloves). Keep refrigerated.

Tres Leches Cupcakes Recipe

These deliciously moist tres leches cupcakes are a new take on a traditional Mexican dessert recipe. 

I was extremely happy with how these Tres Leches Cupcakes turned out. Just as delicious as the traditional Tres Leches Cake, but more easily handled at a party or shower. 

Tres Leches Cake (Recipe originally posted here on the Tastes Better From Scratch Blog)

Prep Time: 1 hr 30 mins  //  Cook Time: 40 mins  //  Total Time: 2 hrs 10 mins


  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 large eggs , separated
  • 1 cup sugar , divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla
  • 12 oz can evaporated milk
  • 14 oz can sweetened condensed milk
  • 1/4 cup whole milk
  • Metallic cupcake holders (silicone ones would work well too) - paper cupcake liners will not work for this recipe.
  • Alternately, use a 9"x13" cake pan

For the whipped topping:

  • 1 pint Heavy Cream , for Whipping
  • 3 Tablespoons Sugar
  • 1/2 teaspoon vanilla
  • ground cinnamon , for topping


  1. Preheat oven to 350 degrees F. Add foil cupcake liners to tin or alternately, lightly spray a 9x13'' pan with non-stick cooking spray.

  2. In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.

  3. Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine. 

  4. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).

  5. Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.

  6. Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan(s). If making cupcakes, fill batter about 2/3 full, if making a cake, make sure to smooth batter into an even layer so your baked cake doesn't have divots in it.

  7. Bake cupcakes for 15-20 minutes, or bake cake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake(s) to cool completely.

tres leches cupcakes recipe

8. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a wooden skewer to poke holes all over the top of the cupcakes or cake. 

9. Slowly pour the milk mixture over the the top of the cupcakes - Make sure to poke LOTS of holes into cupcakes, or milk mixture will fall over the sides. Pour slowly to avoid overflow, and you will want to soak the cupcakes 2-3 times each. The foil cupcake liners help a lot here, so the milk stays in the liners, making sure to pour near the edges and all around.

tres leches cupcakes recipe

10. Refrigerate the cupcakes or cake for at least 1 hour or overnight, to allow it to soak up the milk.

11. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake or cupcakes. Optionally, sprinkle cinnamon on top. Serve with fresh sliced strawberries or raspberries, if desired. Enjoy!

This was the first recipe where I made successful, homemade whipped cream and have never looked back since!!! 

tres leches cupcakes recipe

Mini Cinnamon Rolls with Puff Pastry Recipe

This post was sponsored by Pepperidge Farm® Puff Pastry. All thoughts and opinions are my own. #InspiredByPuff

Puff Pastry adds a unique twist to recipes. It’s light and airy, and also a bit crispy, and you’ve likely never had cinnamon rolls like these before! After you eat these cinnamon rolls, you will never want to go back to the pre-made ones. This more homemade version can also be made (prepared and sliced) ahead of time, then baked just a few minutes before needed. Check out this delicious recipe for crispy, crunchy cinnamon rolls with an ooey gooey center. They’re perfect for brunch, holidays, and everyday meals!

If you’re seeking new and innovative recipes, try incorporating Pepperidge Farm® Puff Pastry Sheets! They add an elegant touch and a very upscale taste to nearly any dish you can imagine.

One of my favorite ways to connect with friends and family is through food. I enjoy creating special treats for these people, and when I use Puff Pastry, I feel like I am providing a meaningful experience as well as a valued connection. If you’re someone who likes to plan ahead and make that extra effort to offer food that is a little bit more elevated (yet still simple), this recipe would be perfect for you! The crispy, flaky outer layer comes from the light and flaky texture of the Puff Pastry, while the interior of the cinnamon rolls stays soft and warm. I chose to use Puff Pastry in this recipe because it’s the most delicious ingredient I can incorporate without being too overly complicated. This recipe is delicious beyond words.

Also, since this recipe uses only a few ingredients, it’s great for a last minute treat too. The Puff Pastry Sheets do need to be thawed, so that would be the only other prep work required. I always make sure to have 1-2 packages of Puff Pastry in the freezer, because it makes life easy! Not only will your creations turn out beautifully, you know that the versatility of Puff Pastry means that it’s a top choice for just about any occasion.


(Makes 9-10 cinnamon rolls, or more if you slice them thinner):

(For The Dough)

½ Package of Pepperidge Farm® Puff Pastry Sheets, thawed*

*To that at room temperature, remove the pastry sheets from the box and outer wrapping; thaw for no more than 40 minutes. To thaw in the microwave, remove 1 pastry sheet from the box and outer wrapping and wrap in a paper towel; microwave on HIGH for 15 seconds, turn it over and repeat!

(For The Cinnamon Filling)

½ cup butter

1-2 tbsp. cinnamon

½-3/4 cup brown sugar

(For The Icing)

1 tsp. maple syrup

1 tbsp. milk or cream

¾ cup powdered sugar


  1. Preheat oven to 375 degrees, and open your Pepperidge Farm® Puff Pastry Sheets. Grab one of the sheets of Puff Pastry, and save the other one for later in a gallon size zip top bag. Prepare your mini muffin tin by spraying it with non-stick spray, then spread with paper towel to disperse evenly.

  2. On a board covered with parchment paper, place the dough, and pinch any seams/folds together so they are as flat as possible. You can also use a rolling pin during this step.

3. Using a silicone or wooden spatula, spread a thin layer of the cinnamon, brown sugar, and butter spread as evenly as possible. Make sure you do not go all the way to the edges, to prevent a mess.

4. Use both hands to carefully and evenly roll the sheets into a “log” shape. For best results, freeze the log for about ten minutes.

5. Using a sharp knife, carefully make marks ¾” apart, then cut slices from the log. Try to keep the slices as round as possible. If the dough log becomes soft during cutting, then place it back into the freezer for 5-10 minutes and cut the rest of the slices.

Note – if you want to make more cinnamon rolls, simply cut thinner slices from the dough and bake for 5 less minutes.

6. Place each slice into the prepared muffin tin, and bake (on top of another baking sheet to prevent butter from spilling out when baking) for 15-18 minutes, until outer pastry is golden and puffy (not wet or doughy).

7. Once cinnamon rolls are baked, carefully remove them from the muffin tin with a fork, and place on plate to serve.

8. Make your icing while they are baking, by combining powdered sugar, maple syrup, and milk in a bowl and stirring with a spoon until smooth.

9. Drizzle icing onto cinnamon rolls and enjoy!

Learn more about Pepperidge Farm® Puff Pastry Sheets and connect on social!

Facebook: @Pepperidge Farm Puff Pastry

Twitter: @PFPuffPastry

Instagram: @pfpuffpastry

Pinterest: @puffpastry

Hashtag: #InspiredByPuff


Apple Pie Pizza Recipe

Apple Pie Pizza Recipe

Easy Holiday Meal Idea

Easy Holiday Meal Idea

Pumpkin Oat Dog Treats

Pumpkin Oat Dog Treats

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Veggie + Prosciutto Sandwich Recipe (Healthier Lunch Idea)

Sometimes you just want a deliciously decadent and healthier sandwich! Here is a delicious recipe that could even be made without the prosciutto to make a vegetarian sandwich too. Loaded with goat cheese, vegetables, and all sorts of toppings, this sandwich is sure to please!

veggie + prosciutto panini recipe


- Whole Grain Bread of choice (4 slices)

- Goat Cheese Crumbles (3-4 Tablespoons)

- Red Pepper Slices (We used 1/8 of a red pepper, cut into slices)

- Pickled Red Onions (get our recipe here)

- 1/3 of a Jalapeno - sliced very thinly

- Seasoning like salt and pepper

- Panini Maker (we love this one from Cuisinart, which has removable, dishwasher-safe plates)


1. Add a layers of ingredients onto each piece of bread. One side has dijon mustard and prosciutto, the other side has red peppers, pickled red onions, goat cheese crumbles, and also slices of jalapeno, and optional seasoning (like a pinch of salt and pepper). Turn on panini maker

2.) Carefully close sandwich sides together, and place into panini maker. Toast for 3 or so minutes, to ensure the bread does not burn, but that the cheese is nice and melty inside. Remove from panini maker with a spatula, cut in half, and ENJOY!!!

Note - this panini maker heats up pretty quickly, so there is no need to preheat for more than a few minutes. Also, make sure that the plates are sitting flat on your sandwich, compared to sitting at an angle, so the entire sandwich cooks evenly.

veggie + prosciutto panini recipe


Dressed to grill. This panini & griddler in one brings the best of all worlds straight to the convenience of your countertop. Opening flat to double the cooking surface, this commanding essential features preset temps for grilling everything from burgers to steaks to sandwiches. Plus, this smart cooker puts health first—the front feet adjust to increase the amount of grease drained away from food. Model GR-11.

  • Dimensions: 12.8" x 10.9" x 6"
  • Power on & ready-to-cook indicator lights
  • Removable nonstick grill plates measures 10 1/4" x 6 1/2"
  • 3-year limited warranty
  • Brushed stainless steel
  • Dishwasher safe plates

Soft Batch Iced Pecan Cookies Recipe

These Soft Iced Pecan Brown Sugar Cookies are absolutely delightful! They retain so much of their softness and the added pecan on top adds a natural crunch that really makes these cookies incredible. Good luck eating just one!

Soft Batch Iced Pecan Cookies Recipe


(Makes about 20 cookies)


  • 2 cups (283g) all-purpose flour(scoop and level to measure)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (210g) packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup pecans, toasted, cooled and chopped into bits 
  • 20 extra toasted pecans to top cookies (save the pretty ones for the tops)

Note - to toast your pecans, either place them onto a skillet on medium heat for about 6-7 minutes (see below), or bake them in the oven while oven is preheating - check at 5 minutes, then every 2 minutes after so they do not burn! 

Soft Batch Iced Pecan Cookies Recipe


  • 1 tsp vanilla extract
  • 1 1/2 Tbsp cream
  • pinch salt
  • 2 C. powdered sugar (or more for thicker icing)
  • 4 oz (1/2 Cup) cream cheese at room temperature


1. Preheat oven to 350 degrees, and in the bowl of a stand mixer, beat butter and sugars until they are light and fluffy. Add egg and vanilla and beat until combined. 

2. Add sifted flour, baking soda, and salt, and beat again until just combined. Lastly, add chopped pecans and stir by hand until incorporated. 

Soft Batch Iced Pecan Cookies Recipe

3. Shape 1" round balls of dough, and bake for about 10-12 minutes, until centers of cookies are fully cooked and edges begin to brown. (The tops will not be shiny anymore). Bake closer to ten minutes if you want softer cookies.

Soft Batch Iced Pecan Cookies Recipe
Soft Batch Iced Pecan Cookies Recipe

4. Meanwhile, make frosting and get ready to decorate cookies. Let cookies cool completely, then use a spoon to layer on a circle of icing. The icing was super smooth and easy to work with. Top each cookie with a pecan right after icing them. Enjoy!

Soft Batch Iced Pecan Cookies Recipe

I'm so happy with how these cookies turned out...

Soft Batch Iced Pecan Cookies Recipe
Soft Batch Iced Pecan Cookies Recipe

How To Make Cold Brew Coffee For Spring with Dunkin’ Donuts

This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.

Spring is here, and I am so excited for warmer weather. I will admit, we were lucky to get such a mild winter, but getting ready for warmer weather means that I have more projects on the to do list and that calls for coffee! I am someone who has to stay organized, so I have been working on my spring to do list for over a month now!

Do you start planning for spring ahead of time, or do you wait until the weather is for sure perfect to get started? Either way, Dunkin’ Donuts® Cold Brew is here to help! Get that craft coffee experience right in your own home with very minimal effort – it’s SO easy!

Check out the mPerk Offer from Meijer, here!

Dunkin' Donuts Cold Brew coffee packs provide a more balanced & blended coffee forward taste as a result of its craft brewing method.

By steeping the coffee packets in water for 8-12 hours, every little nuances of rich, delicious flavor has a chance to come forth and satisfy your taste buds! Drink it black, or enjoy a simple coffee recipe, which I have provided in this post.

Just imagine all of the amazing iced coffee recipes you can create from Dunkin’s Cold Brew.


Step 1: Put 2 Coffee Filter packs (1 pouch) into a pitcher

Step 2: Fill the pitcher with 4 cups of cold water

Step 3: Steep it in the fridge overnight, or for 8–12 hours

Step 4: When it’s done steeping, remove the filters and add 3 more cups of cold water. Customize and enjoy! I added 1-2 Tbsp of sweetened vanilla syrup, also located in Meijer’s coffee aisle, plus about ¼ cup or more of your favorite creamer, all poured over ice. Feel free to add more sweetener if you like, but this tasted amazing!

Watch my video, below, to see how simple it is!

I have been really cherishing coffee a lot more lately than I used to. Maybe it’s because I am inspired by the creative boost it gives me, and perhaps that means a LOT to me :)

In the last few years, I have been training my taste buds to love coffee and all its wonderful, energizing benefits! The added boost is actually what has drawn me to enjoying coffee in the first place, but I also love the fact that I have had some of the best and most meaningful conversations over a cup of coffee. While it’s still a bit chilly out right now, I have been checking the forecast and there are glimpses of warm days ahead in less than two weeks! Here in southern Illinois, we are already starting to see green blades of grass popping out of the leaves, tulip buds and other flowers in their beginning stages, and I am SO excited to get the house and garden ready for spring.

Last year, we really began to invest more time and money into our garden. It was almost a bit sad to prep everything for winter, but each year, I know that I will learn more, and also understand what vegetables, herbs, plants, and flowers will grow on our property. What works well in shade, what works well in full sun, what works best in early spring, and what works best in the crazy heat and humidity of our southern Illinois summers. It’s all such a fun learning experience, and I documented our garden as mush as possible so that this year, I would be able to approach the garden in more of an educated manner.

I am also going to help my mom get her garden ready for spring, too, so I plan on bringing a box of the Dunkin’ Cold Brew with me, brewing the coffee in the fridge overnight, then experimenting with several different coffee recipes, which will make our gardening day even more fun and productive. My mom has ALWAYS been a coffee drinker, as long as I can remember, so it’s going to be super fun to bond over something I made for her!

I began with premixed coffee drinks, then started ordering coffee at coffee shops. Well, those options are great when you are in a rush, but I found that the process of making and brewing coffee is one of my favorite parts of the experience, so I make it at home a lot more now.

My mom is actually the person who taught me about gardening. She would save the plants at the garden center that were on their last leg, and then a few weeks later, when I saw her garden again, the plants looked like they were happier than ever. This year should be a fun time to bond over gardening, and it’s going to be great. My mom is going to LOVE this cold brew coffee too – she said she has never tried it before and is eager to learn more.

Did you know that freshly brewed Dunkin’ Donuts Cold Brew coffee packs allow a customizable, craft experience that highlights the smooth and rich notes that taste amazing? I’d definitely hold the taste of Dunkin’s Original Cold Brew up there with those made by very talented baristas. Now I’m a barista in my own home, and I just love it!


Located in the coffee aisle at Meijer, the Dunkin’ Donuts Cold Brew packaging is orange, and a bit larger, and is found near the other cold brew coffee section. I do love shopping at Meijer because of the huge selection of grocery items PLUS those awesome mPerks offers save me a ton.

I’ve always been so drawn to the cold brew process. It’s more of a craft process that a lot of coffee shops are preparing these days. Well, I understand why! The cold brew process draws out the flavor, and also allows the coffee to be less bitter and offer smoother taste. It’s almost like making a pitcher of sun tea, with a longer steeping process. Although the process is longer, the actual work involved is hardly anything. Open the packets, place in your pitcher with water, and wait overnight – that’s about it!

If you try a traditionally brewed cup of iced coffee next to a cup of iced cold brew, it’s amazing. I found that the cold brew was so smooth and wonderful, and by adding just a little bit of sweetened vanilla syrup and coffee creamer, I had a high end coffee drink that I created myself! WINNING!!

It’s so wonderful. A traditionally brewed pot of coffee sometimes starts to taste less appealing after an hour or so. Well, since this Dunkin’ Cold Brew actually steeps for around 8-12 hours, the delicious nuances of flavor get more time to develop. This coffee was not bitter, but more of a rich, smooth, fulfilling flavor! I never drink black coffee by itself, but WOW, this cold brew style of coffee is actually a good way to not have to really add so many ingredients because the flavor is so rich and balanced.  (unless you want to, of course!!)

 I’ve always been intrigued by cold brew coffee, and this was my first time trying it out myself. I loved how easy it was to brew an entire pitcher of coffee all at once, providing endless joy and drink recipe options.

Let me know what you plan to check off on your spring to do list in the comments below. I’d love to hear what you’re up to these days.

© The J.M. Smucker Company © 2018. DD IP Holder LLC (as to Dunkin’ Donuts and all other trademarks, logos and trade dress of DD IP Holder LLC) used under license.

Ombre Oreo Cake Recipe with New COOL WHIP Mix-Ins, Oreo

This post has been sponsored by COOL WHIP. All thoughts and opinions are my own.

Oreo is one of my favorite flavors of all time. I would always go for a cookies and cream cone in a store with a million flavor options. I was extremely excited to be able to create a decadent, three layer ombre cake to show my love for all things Oreo!

Ombre Oreo Cake Recipe with New COOL WHIP Mix-Ins, Oreo


Ombre Oreo Layer Cake Recipe

Two iconic foods – COOL WHIP and Oreo are mixing together for the ultimate dessert! I am considering this my new “secret ingredient” because it tastes like something that an upscale bakery would use. Everyone who tries this cake is definitely going to ask what makes it taste so delicious and unique.

If I had created this layer cake with traditional icing, it would be very heavy and not anywhere near as delicious. The light, airy texture of new COOL WHIP Mix-

Ins, Oreo makes you feel like you can indulge a little without the calories.

I was extremely impressed with this product, it’s going to become a staple ingredient in my home!

Ombre Oreo Layer Cake Recipe

The Oreo Mix-Ins worked so well to add the finishing touches to my cake – I used an icing bag fitted with a star tip and added little dollops around the bottom of the cake. Next, I added a few dollops on top and finished with a mini Oreo cookie! What a perfect homage to my favorite cookie ever!

This cake reminds me so much of the birthday cakes that my grandparents would treat me to each year as a child. They came from an Italian bakery in the Chicagoland area, and was something I looked forward to each year, and now I can nourish that tradition in my own family and friends. I am seriously excited for whichever one of my friends has the next birthday because I cannot wait to make another one of these cakes already.

I hope you enjoy this cake as much as I did. This cake tastes like it was made from scratch, when in reality, this cake took just around an hour to make!


PREP TIME: 30-40 minutes

TOTAL TIME: 1 hour – 1.5 hours depending upon decorating time


3-4 containers of COOL WHIP Mix-Ins, Oreo (found at Walmart or your local retailer)

1 box of white cake mix, plus ingredients to make cake

1 box of Devil’s food cake mix, plus ingredients to make cake (use the same brand for both)

Mini Oreo cookies to decorate cake

Ombre Oreo Layer Cake Recipe


3 round cake pans

Hand Mixer

Parchment paper, cut into circles to fit into round pans

Rotating cake decorating stand

Flat icing spatula

Icing Bag + Large Star Icing Tip


  1. Bake cakes. To create the ombre effect, I mixed up both of my cake mixes according to the packages, then added 3 cups of vanilla batter to one pan, 3 cups of chocolate batter to another pan, then in my third pan, I swirled the remaining batters. It created a gorgeous middle layer. I made sure to use two cake mixes of the same brand so that they contained the same ratio of ingredients for each layer.

  2. Once cakes have completely cooled, carefully slice the cakes so they are flat on top (they tops will have rounded during baking). I used a serrated bread knife and it worked super well.

Ombre Oreo Layer Cake Recipe

3. Remove the paper from the first layer, and place the chocolate layer onto the cake stand, upside down. Cover that layer with ½-1 container of Cool Whip Mix Ins Oreo. Smooth out the Oreo Mix-Ins and place the second “swirled” middle layer onto that. Again, cover the top of the second layer with Oreo Mix-Ins, then place the vanilla layer on top UPSIDE DOWN, to ensure a flat cake on top. Note – when I first opened the product, it had a lot of fluffy light texture. Once I stirred it and started icing the cake with it, the COOL WHIP got a lot smoother.

Ombre Oreo Layer Cake Recipe

4. Cover the top of the cake with a smooth layer of Oreo Mix-Ins, then add a thin layer to the entire outside of the cake, smoothing several times with the icing spatula. Make sure this layer is as smooth as possible, then place cake into freezer for around 1 hour.

5. Time to decorate the cake! Using that same delicious COOL WHIP Mix-Ins, Oreo as before, pipe little shapes along the entire bottom of the cake. Make sure to keep as consistent of shapes as you can.

Ombre Oreo Layer Cake Recipe

6. Lastly, add dollops of icing swirls around the top of the cake (I did 8 total), and add mini Oreo cookies on top. I also added one larger dollop in the middle of the top of the cake and it all turned out so well!

Ombre Oreo Layer Cake Recipe
Ombre Oreo Layer Cake Recipe

I was SO happy to see how the layers stayed perfectly together with the help of the Cool Whip Oreo layers. I am thrilled to share this recipe because it’s practically fool proof.

Ombre Oreo Layer Cake Recipe
Ombre Oreo Layer Cake Recipe

Thank you so much for taking the time to check out this recipe. I hope it has inspired you! This cake would be perfect for birthdays, Mother’s Day, Father’s Day, graduation parties, and even just because!

Learn more about this wonderful new COOL WHIP Mix-Ins,Oreo here and retailers near you carrying it, and connect with COOL WHIP on social!




Ombre Oreo Layer Cake Recipe
Ombre Oreo Layer Cake Recipe

5 Ingredient Super Moist Pistachio 7UP Layer Cake with Pistachio Frosting Recipe

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #JustAdd7UP

Looking to create a delicious pistachio themed dessert for St. Patrick’s Day and beyond? I have a fun and unique idea for you that looks super elegant but only took a little bit of time to create. This would also make an excellent cake for a birthday, Mother’s Day, Father’s Day, other holiday, or just because! In fact, I will be making another one tomorrow evening for a friend’s birthday and she is SO excited!!

I was honored when 7UP asked me to create something special for a holiday that means everything to me. My late grandmother, Pat, was born on St. Patrick’s Day and was one of my very favorite people in the whole wide world. She taught me lots of her recipes and I use several of them quite regularly, and I think of her all the time. She instilled such amazing values on me, and I love her so very much! So, with her in mind, and the luck of the Irish on my side, I present you with this Super Moist Pistachio 7UP Layer Cake with Pistachio Frosting. It’s quite possibly the MOST delicious creation on Earth!


It’s really quite impressive that the base of this cake contains only 5 ingredients, one of them being a can of 7UP. This versatile ingredient adds a lot of moisture to the cake, and with the homemade frosting on top, the two flavors mesh together just perfectly.


If you like pistachio, then you are going to LOVE this delicious and easy-to-create cake! It turned out very elegantly too, which I was very happy with! I didn’t use any super special decorating tools, which made things even easier.


Luckily, I was able to grab all of my supplies at Walmart (I always love when life is easy!)



Serving Size: 8-10, Prep Time: 25 Minutes, Total Time: 1 hour 25 Minutes

1 can 7UP®

1 box of vanilla cake mix

1 (3.4 oz) box of pistachio pudding mix

3 eggs

1 cup Vegetable Oil

5DA_4927 Katherine.jpg


1 (3.4 oz) box of pistachio pudding mix

8 oz softened cream cheese

½ cup softened butter (1 stick)

5 Tbsp milk

5-5 ½ cups powdered confectioners sugar

1 Tbsp vanilla or almond extract




  1. To make the cake, preheat oven to 350 degrees F. Grease two 9” round pans with non-stick spray and add a circle of waxed paper or parchment paper to the bottom of each pan. Spray the paper circle, then add a little bit of flour to your pans. Use your fingers to help move the flour around and coat the pans, and knock out any excess flour.

  2. In a large bowl, combine all cake ingredients and mix on medium to high speed for 4 minutes. Scrape sides of mixing bowl at 2 minutes.

3. Using a measuring cup, add half of the batter to each cake round. Bake for 30-35 minutes, or until cake springs back when you press onto it.

4. While the cake is baking, make your icing. In a large mixing bowl, first add pudding mix, then butter, cream cheese, and vanilla or almond extract. Beat with a mixer until smooth.

5. Now, to finish your icing, add powdered confectioner one cup at a time, first folding it in with a spoon, then mixing with your mixer so sugar doesn’t fly everywhere. Lastly, add 4-5 Tbsp of milk to begin to thin your icing. Once it’s at your desired consistency, set aside.

6. Once cakes have completely cooled, remove them from the round pans, remove the paper off of the cakes, and add feel free to even out the tops of the layers very carefully with a sharp knife.

7. Add icing to one layer of the cake, smooth into an even layer, then add the second cake round on top. Lastly, cover the top and sides of the cake with a smooth layer of icing with a silicone spatula. Lastly, feel free to use an icing tip or icing in a zip top bag with the corner cut off to draw more designs and textures to the top of the cake. Finish the cake with pistachio pieces around the sides and sprinkled on top! Enjoy!


If you are lucky enough to create this recipe, I would absolutely LOVE to see what you make! Tag me on Instagram as @happysolez, or share the link in the comments below to let me know how it turned out. And, if you have any questions, leave them below too.

5 Ingredient Super Moist Pistachio 7UP Layer Cake with Pistachio Frosting Recipe
5 Ingredient Super Moist Pistachio 7UP Layer Cake with Pistachio Frosting Recipe
5 Ingredient Super Moist Pistachio 7UP Layer Cake with Pistachio Frosting Recipe
5 Ingredient Super Moist Pistachio 7UP Layer Cake with Pistachio Frosting Recipe
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5 Ingredient Super Moist Pistachio Cake

Beer Cheese Potato Soup Recipe

Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal for your family tonight with potatoes!

A delicious beer cheese and potato forward soup that is sure to please just about anyone! The taste of the dark, robust stout really shines through while the potatoes add an element of creaminess that makes it hard to not go up for seconds! I always thought that creamy soups had to be cream-based and I was completely wrong! This potato soup only contains a very small volume of cream, and the rest is made creamy with pureed potatoes! 

Find the printable recipe at the very bottom of this post. 

Beer Cheese Potato Soup

Ultimate Potato Cheese Soup Recipe (Serves 8+)

Prep Time: 15-20 minutes // Cook Time: 30-40 minutes

Cuisine: American



  • 8 cups chopped russet or baking potatoes
  • 2 tablespoons butter
  • 1 cup chopped or grated carrot
  • 1 cup chopped or grated white onion
  • 3 ounces chopped lean ham, cubed
  • 3 cups chicken stock
  • 1 cup beer
  • 3 ouncesgrated cheddar cheese
  • 3 ounces grated gruyere cheese
  • 1/2 cup reduced fat milk
Beer Cheese Potato Soup Recipe
Beer Cheese Potato Soup Recipe

Potatoes are a culinary canvas with limitless possibilities!

Beer Cheese Potato Soup Recipe

Note - we chose an Imperial Stout, pictured below, and it was delicious! If you wanted to tone down the taste of the beer, then use a dark beer like a Porter that is under 5% ABV.

Another note - if you want your soup to me way more yellow, then choose a yellow cheese like cheddar and even colby jack. 

Beer Cheese Potato Soup Recipe
Beer Cheese Potato Soup Recipe


  1. In large pot, heat butter over medium until bubbly.
  2. Add carrot, onion and ham. Saute 5-10 minutes.
  3. Add potatoes and chicken stock, stir to combine. Simmer for 20 minutes, covered.
  4. Put about half the soup in a blender and process until smooth. Add back to pot.
  5. Add beer, cheese and milk. Stir to combine.

Additional Info

Blending only half of the soup smooth gives it a great texture. If you’d like to make this soup vegetarian, simply skip the ham and use vegetable stock instead of chicken – it will still be rich and delicious!

Beer Cheese Potato Soup Recipe
Beer Cheese Potato Soup Recipe

I really hope you enjoy this recipe! If you use more of an Irish Stout, then you could utilize the St. Patrick's Day theme even more! 

Check out the Potato Goodness Facebook page here, and the Potatoes USA website here.


Delicious Beer Cheese Potato Soup

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Easy Rustic Fruit Pizza Recipe (Fresh Raspberries and Almond Cream Cheese Icing)

With Spring right around the corner, it's fun to create dishes with fresh fruits! This rustic and simple Fruit Pizza is delicious. The crispy, crunchy sweet crust reminds me of churros, and this homemade almond frosting is divine topped with fresh, tart raspberries!

Easy Rustic Fruit Pizza Recipe


1 - 7.8 oz. package of Wewalka Bistro Pizza Crust (I used rectangular but round would work too)

1-2 Tbsp melted butter + brush or silicone spatula to spread onto crust

1/2 - 1 tsp cinnamon

2-3 Tsp sugar


1/3 C. Cream Cheese (at room temperature)

3-4 Tbsp powdered confectioners 

1/2 tsp almond extract 

1-2 6 oz. containers of fresh raspberries

Rustic Fruit Pizza Recipe


1.) Preheat oven to 400* F and roll out your pizza dough onto a floured surface. This is optional, but it really makes the crust look great. 

2.) Apply melted butter to your unbaked crust with a brush or silicone spatula, then sprinkle on your sugar and cinnamon. Bake for 12-14 minutes until crust is crispy and lightly browned. 

Easy Rustic Fruit Pizza Recipe
Easy Rustic Fruit Pizza Recipe

3.) During the baking process, create your frosting. simply beat the mixture of softened cream cheese, confectioner's sugar, and almond extract until smooth. Add more powdered sugar if you want a thicker frosting. 

Easy Rustic Fruit Pizza Recipe (Delicious Almond Cream Cheese Frosting)
Easy Rustic Fruit Pizza Recipe

4.) Lastly, apply your frosting, then top with 1-2 containers of fresh raspberries. I spaced them out a little bit, and found the most attractive side of each berry to place upward. 

Rustic Fruit Pizza
Rustic Fruit Pizza Recipe
Rustic Fruit Pizza Recipe
Rustic Fruit Pizza Recipe
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Rustic Fruit Pizza Recipe

3-2-1 Frozen Margarita Recipe

We have been making so much vegetarian food lately, and the majority of it has been Mexican food. So since we had a few limes in the fridge, we invited our friend Chris over to create his favorite cocktail for us. He styled it really well and it tasted awesome. I loved the lighter flavor, and this recipe is amazing because it will give you a substitution for traditional margarita mix that is so high in acid and calories that I avoid it all together! 

Here is a delicious and traditional 3-2-1 Margarita, which I hope you enjoy! When you read through the ingredients, you will see that it's 3 parts tequila to 2 parts triple sec, to 1 part lime juice. Because this is a higher gravity margarita than if you were using a store bought mixer, it's best blended with ice to tone it down a bit (but that's totally up to you!).

3-2-1 Margarita Recipe

Ingredients (serves 1, or serves a pitcher if scaled up)

  • 3 parts tequila (6 ounces for example)
  • 2 parts orange liqueur triple sec, Grand Marnier or Cointreau (4 ounces for example)
  • 1 part fresh lime juice (2 ounces for example)
  • Simple syrup or agave nectar to taste (4 Tablespoons)
  • Kosher salt for rims of glasses
  • Fresh lime slices (keep as circular slice) for garnish
  • Optional: zest of lime, and cilantro for final garnish
  • ice: add 3-4 cups, optional


  • In your blender, add ice, tequila, triple sec, lime juice, and agave nectar. Blend thoroughly until all ice pieces are fully blended. 

  • Use spent lime to apply lime juice around rim of glass. Dip into bowl full of salt to apply to rim.

  • Fill glasses with 3-2-1 Margarita. Use a spoon to help serve from blender.

  • Garnish with lime slice and optional cilantro and enjoy! 

3-2-1 Margarita Recipe