The 4th of July is one week away and I know that this upcoming weekend will be filled to the brim with cookouts, parties, festivals and just a whole lot of fun and merriment! Whether you are heading out to someplace else or having friends and family over to celebrate this great nation you’ll want to serve up some delicious sweet treats. Today, I am sharing with you what I think are 10 spectacular 4th of July sweet treats from the blog!
These cupcakes will bring out the kid in anyone! The bright sprinkles make the cake colorful and look like a colorful explosion. The flour frosting is different and perfect for people who aren’t fans of regular buttercream but don’t want to worry about a whipped cream frosting in the summer heat. The secret ingredient filling in the cupcakes really makes them POP!
Think Rice Krispie Treats made out of Oreos instead of cereal and you have these delicious bars! They are so simple to make and can be jazzed up with red, white and blue candies and sprinkles for the perfect Americana vibe!
This is perfect for a last-minute, throw together dessert. You can make it with cherry, blueberry, strawberry or the always American classic apple pie filling. It comes together in minutes and paired with cool creamy ice cream it’s a delicious, classic dessert.
This no bake pie is packed with delicious strawberry flavor and since it’s a crème pie it is much lighter in taste than a traditional fruit pie. Added bonus, this can easily be made ahead so dessert is one less thing you have to worry about on the day of your cookout or party.
There’s a reason the line “Let them eat cake” is so famous! It’s because cake is something that people around the world can agree is a delicious treat that comes in an enormous variety of flavor combinations! Wayfair asked some us Wayfair Homemakers to take on cake in the first ever #WayfairCakeOff and the only requirement for us was that we had to use fruit in it. With all of the warm weather fruit selections are at their peak right now in the grocery stores so this was definitely a fun and easy recipe to work on. For my cake I decided to create a Strawberry Cream Cheese Frosting topped Lemon Ricotta Cake .
I love to pair citrus and berries. They always compliment each other beautifully and always make me think of warm, sunny days.
If you have never had a ricotta cake you are missing out! The sweetened ricotta sinks to almost the bottom of the cake and creates a pretty white stripe throughout the bottom. It also makes the cake unbelievably moist and delicious!
With the flavors of this cake making me think of sunshine, summer days and picnics in Tuscan countryside, I decided to keep the decorating to a sweet and simple for a more rustic look and only frosted the tops of each layer.
Even though the cake may have been decorated simply there was definitely nothing simple about how delicious this cake is! This Strawberry Cream Cheese Frosting Topped Lemon Ricotta Cake will wow whoever you serve it this summer with its summer fruit flavors. While the stripe of sweetened ricotta cheese will leave the cake moist and with a uniquely, delicious flavor!
Lemon Ricotta Cake with Strawberry Cream Cheese Frosting
Valentine’s Day is done and over so all the flowers, hearts, red and pink are out the window and it’s now time to bring out the green shamrocks and booze to celebrate St. Patrick’s Day! To kick off all the glorious fun associated with the celebration of this Irish holiday I decided to make some Irish Car Bomb Cupcakes and to make them even more wonderful they are amazingly awesome and easy to do. These cupcakes are rich, decadent and delicious and have three layers of boozy flavor.
To make these little treats of St. Patrick’s Day deliciousness easy to do I started out with a box of devil’s food cake mix. To keep it on the track of simplicity I skipped the eggs, oil and water the mix calls for and just added some Guinness to it. That’s right people, cake mix and beer and you have ready to go cake batter! Could it get any easier?
While the cupcakes are baking you can whip up the chocolate ganache for the cupcake centers. The ganache is flavored with Jameson Whiskey and makes for a truffle like center to the cupcake. Oh yeah, that’s going to wow your friends and family!
Next comes the frosting. I opted to go with a cream cheese frosting to really take the richness of these to an even higher level! The cream cheese paired with Bailey’s Irish Cream really makes it taste like you’re enjoying a cheesecake taste to the cupcake. Now, combine all of these flavors together and you are going to love it!
Green Circle Cupcake Liner 2'' x 1 3/8'' 32 count: K
$3.83 from Kalyx
Wilton Cupcake Decorating Kit Makes 24-St. Patricks Pot O Gold
$6.99 from Joann
Create an instant party with special homemade gifts in our Cupcake Liners. These cute liners make homemade cupcakes or muffins look like they came from a bakery. They're also great for cake balls or for party favors when filled with small candies, nuts or mints. They make a stunning presentation for serving small cookies.
The teams are getting widdled down and the big game is fast approaching. It’s time to think about what you’ll be serving to wow your favorite football fans during halftime. For me, I am a fan of dips, finger foods and small plate options. It makes it so much easier to work with that while yelling at the TV. (Sorry, crazy, hardcore fan here.) One of my favorite go to dips is Chili Cheese Dip. It’s easy to put together and make but it’s filling enough to feel like you are eating more than just a dip.
In the past I have used <shudder> canned chili to make this dip but now that Progresso has a a great line of chili products available I have switched. I love that the chili is chunky with quality meats, beans and vegetables.
In a pie tin or cake pan spread the softened cream cheese to cover the bottom. Then spread the salsa over the cream cheese and follow that with the chili. Next, add the cheddar cheese over the top. Bake in the oven for 20 minutes. Top the cooked dip with the green onion, tomato and cilantro and then serve with tortilla chips.
My Sweet Sanity http://mysweetsanity.com/
Progresso Chili is available nationally in the soup aisle and comes in a pouch (2-2 ½ servings). For more information on the entire line of Progresso products, and new game day-ready recipes and serving ideas go to the Progresso game day website.
I love a good dip! My husband would say he does too and that’s why he married me… lol. I however mean the edible kind and not the personality. A good dip can bring in the crowds at the start of the party and get them talking. Well, at can at my parties because the people I tend to hangout with are food junkies like me. There are all kinds of dips; fruit dips, chip dips, savory and sweet. This morning I woke up on a mission to make a sweet dip that would be a party starter. I wanted a peanut butter cup dip!
What’s peanut butter cup dip you ask? Why it’s a sweet, tangy take on a classic candy that’s been made dipable! What’s better is that it takes only a few minutes to throw together but will leave your guests asking for the recipe. Yup, it’s that good!
Chocolate and peanut butter together are already on its own level of awesomeness! You can make it so much more glorious though by throwing that together with marshmallow creme, cream cheese and of course some whipped topping.
1 13 oz. jar of Reese's Spreads Peanut Butter Chocolate
1 1.5 oz. package Reese's Peanut Butter Cups, chopped
In a large bowl mix together the Neufchatel cheese, marshmallow creme, whipped topping and peanut butter chocolate spread until combined. Place in serving dish and top with chopped up peanut butter cups.
Chill until ready to serve.
You can use other brands of chocolate peanut butter spread or peanut butter cups.
It’s so hard traveling someplace nice and warm and coming back to wintry weather, rainy weather or weather that just can’t make up its mind on what season it should be when I am now firmly in need of some summer weather. That’s why my recent baking has all had a bit of a tropical flare to it because I need to feel like summer will be here soon and baking tropical treats does that for me. These Pineapple Cream Cheese Bars came about one day during spring break last week. The kids and I all got sick and the weather was hit or miss so it wasn’t much of a fun break for us.
One day while running into the store for a few things (since that was all I could manage with a fever) I spotted pineapple cream cheese and immediately, possibly may have drooled a little. I love pineapple! I like eating it in the winter because not only is it delish but it also makes me think of sunshine and beaches. As soon as I saw this pineapple cream cheese it immediately came to me that I was going to make some Pineapple Cream Cheese Bars. Had I made them before? Heck no! I was determined though fever and all though to make them and I am so glad I did! They were such a pick me up for everyone in the house, especially my husband who was stuck with all of us sickies. He really enjoyed them!
Between the icing, the pineapple and the cream cheese these bars have a lovely flavor that is tropical, sweet and rich.
1 8 oz. can of crushed pineapple in it's own juice
2 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 c. butter, softened
8 oz. pkg. pineapple cream cheese, softened
1 2/3 c. sugar
For the icing
1 c. powdered sugar
2 tbsp. milk
1 - 1 1/2 tbsp. pineapple juice
Preheat oven to 350° and spray a 9"x13" pan with baking spray.
Drain the canned pineapple being sure to reserve the juice. Divide the pineapple and juice as follows. 1/4 c. crushed pineapple, 3 tbsp. pineapple juice, remaining pineapple and juice in separate bowls.
In a large bowl mix together the flour, baking soda and baking powder and set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and cream cheese on medium-high speed. Add the sugar, 1/4 c. crushed pineapple and pineapple juice and mix until combined. Stir in the egg on low until incorporated. Stir in the dry ingredients in two batches and then mix on medium speed for a minute.
Press the dough evenly into the prepared pan and top with the remaining crushed pineapple.Bake for 30-35 minutes or until the middle has set. Let the bars cool for 10-15 minutes. While they are cooling you can make the icing.
To make the icing whisk together the powdered sugar, milk and pineapple juice until smooth. Once the bars are cooled some spread the icing.
I have some flavor combinations that I just absolutely adore! White chocolate and passion fruit is one of them and if you follow this blog regularly then you may have seen some of my other recipes with this deliciously sweet and tropical combination. These particular white chocolate passion fruit cupcakes came to be because I wanted to make this cake that I had made before. It’s still cold and snowing here in Chicago (We got almost 6″ yesterday.) and I wanted a bit of a tropical flavored treat. I didn’t feel like making a whole big cake though and decided to make cupcakes instead to share with some friends.
I ran into a problem though when I went to the store to get all of the ingredients and discovered that I could not buy white chocolate cream cheese at any stores near me. Now I don’t know if it’s completely off the market or just not around here any longer but this meant I had to change-up my previous frosting recipe. I’ve changed it up so that it’s now made with plain, old cream cheese and it is still divine tasting!
These cupcakes are so simple and pretty and the taste is light, sweet and fruity. They are the perfect spring treat! The frosting covered in the chopped white chocolate reminds me so much of bunny tails.
White Chocolate Passion Fruit Cream Cheese Frosting
In the bowl of a stand mixer fitted with the paddle attachment cream the butter and cream cheese on medium-high speed until light. Add in half of the confectioner’s sugar and mix on low until incorporated. Scrape down the bowl and add the second half of the confectioner’s sugar. Again, mix on low until incorporated. Scrape down the bowl again and with the mixer on low, slowly add in 3 tbsp of passion fruit juice. Increase speed to medium-high and beat for a few minutes until creamy. If you need to add the last tbsp. of juice. Frost cupcakes or cake and use the chopped white chocolate to sprinkle onto the frosted cake or cupcakes.
Cream cheese frosting needs to be refrigerated.
By Jennifer @ My Sweet Sanity
My Sweet Sanity http://mysweetsanity.com/
The recipe for the cake can be found here along with a fabulous white chocolate passion fruit mousse.
I have had this idea for this cake rattling around in my head for almost a year now. For some reason though I kept either putting it off or something else would come up and it would get pushed to the back burner. A few days ago though I woke up and decided that I was going to make my final tweaks to the recipe and make it and by golly it was going to be abso-freaking-lutely ah-mazing! Do you want to know what? It was spectacular this Cookies N Creme Gooey Butter Cake!
I’m so glad that I didn’t put off making this cake again for two reasons. First of all this cake truly is unbelievably good! Second of all, later in the day after making this cake I came down with what seems like to me is the world’s worst case of strep throat ever. I’m talking I needed steroid shots just to get my tonsils off of each other so I could do that crazy little thing called breath. Then a visit to the ER when it did it again. That’s enough about that though.
This cake is so easy to put together but will have people who eat it wanting more. It’s the perfect addition to a get together, office party or celebration and with cookout season and Easter right around the corner you can’t go wrong bringing this to share with the other guests.
If you’ve never made a gooey butter cake before it consists of two layers. The base layer is the cake layer or in this case the cake and candy layer.
The second layer of a gooey butter cake is a cream cheese layer or in this case a cream cheese and Oreo layer.
See, I told you this cake is awesome! Anything with chocolate cake, candy bars, cream cheese and Oreos just can’t help but be good.
4 oz. bar of Hershey's Cookies N Creme Candy Bar, chopped
8 oz. cream cheese
6 Oreos or other chocolate sandwich cookies, crushed
2 c. powdered sugar
8 Oreos or other chocolate sandwich cookies, crushed
Preheat oven to 350 degrees and spray a 9 x 13 pan with baking spray.
Mix cake mix, melted butter and 2 eggs on low speed until combined. Press into the prepared pan. Top with the chopped up candy bar.
Mix cream cheese and eggs with an electric mixer. Slowly beat in 6 crushed Oreos or other chocolate sandwich cookies and confectioner's sugar mixing until combined. Pour and spread evenly over the cake layer. Top that with the other 8 crushed Oreos or other chocolate sandwich cookies.
Bake for 40 to 45 minutes. Cool in pan and then cut and serve.
I love adding cream cheese to my baking! It adds a certain amount of tang and richness to your baking that takes something as simple as a cookie and makes it into something unforgettable. These White Chocolate Cranberry Cream Cheese Cookies are a perfect example! These bite sized gems are a perfect addition to your holiday cookie tray.
White chocolate and cranberries not only taste great in your holiday baking but I love the white and deep red colors your foods get by adding them. After all, red and white are two of the color staples of Christmas. It’s like paying homage to Santa in a cookie and we all know how much Santa likes his cookies! So enjoy these White Chocolate Cranberry Cream Cheese Cookies with friends, family or the big guy this holiday season.
In the bowl of a stand mixer fitted with a paddle attachment cream together the butter and cream cheese. Slowly pour in the sugar and mix until it’s fluffy in appearance. Mix in the egg yolk just until combined. Add the flour one cup at a time. Stir in the vanilla and then the dried cranberries.
Roll tablespoons of the dough into balls and place on baking sheets. Lightly press the dough down to flatten some. Bake for 11-13 minutes and then let cool on the pan for a couple of minutes and then move to a rack to finish cooling
It’s Veteran’s Day here in the good old U.S. of A. and yesterday was my parent’s 41st wedding anniversary as well. My dad was in the Navy and stationed in Virginia when they were married and my younger sister and I were both born in a Naval hospital. We even have state and military birth certificates. It’s kind of cool to have that military one! Anyway, I decided last night that I was going to bake and share a brand new treat with you all in honor of these two very important things in my life. Since Thanksgiving is coming up though so I wanted to create a dessert that would go perfectly for that friends and family filed holiday too. That’s how I came up these Pumpkin Spice Cream Cheese Bars. So today I say thank you to all of our military members past, present and future for all that you do and have done and all that you and your families sacrifice to keep us safe. I’d also like to thank my parents for getting married because without that one I wouldn’t be here today.
These bars turned out to be such a rich, decadent treat! They were full of pumpkin spice flavor that brings to mind all things fall but it is not done in an overpowering fashion. The addition of the cream cheese takes these from your standard, run of the mill blondies to something that is rich and oh so tasty. The glaze just adds the perfect finishing touch to the bars and adds another level of sweetness.
I really liked the addition of the pumpkin spice morsels. It gave the bars a pretty little pop of orange color throughout. The really hard while baking these was keeping my 5-year old from eating all of the pumpkin spice morsels before I could get them mixed into the dough.
Preheat oven to 350° and spray a 9"x13" pan with baking spray.
In a large bowl mix together the flour, baking soda, baking powder and pumpkin pie spice and set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and cream cheese on medium-high speed. Add the sugar and vanilla and mix until combined. Stir in the egg on low until incorporated. Add the dry ingredients in two batches and then mix on medium speed for a minute. Stir in the pumpkin spice morsels.
Press the dough evenly into the prepared pan and bake for 25-30 minutes or until the middle has set. Let the bars cool for 30 minutes. When they are almost cool make the glaze.
For the glaze
To make the glaze, whisk together the powdered sugar, pumpkin pie spice, milk and vanilla until smooth. Once the bars are cooled spread the glaze over the top. Cut the bars into 2" squares and serve. Store in an airtight container.