S’Mores Pops

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                         If you can make a pie on a stick, you can make a s’more on a stick. icon smile SMores Pops With only three ingredients – you can make it in no time. What a better way to say good-bye to Summer than with Summer’s most popular treat?

                      Gather your ingredients: marshmallows, cookie or graham cracker crumbs and melted chocolate.

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A close-up for obvious reason. icon smile SMores Pops

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Do not lick the screen. I repeat: do not lick the screen.

Dip the pop stick in melted chocolate and insert into a marshmallow. You can let it sit for a moment…

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Awaiting their goddess-worthy bath. In chocolate.:)

…or just dunk the whole thing in melted chocolate to cover completely.

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Sprinkle with cookie or cracker crumbs before the chocolate has a chance to set.

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                 And now, because they are all excited after their chocolate bath ( who wouldn’t be, right? ), let your pops stand in refrigerator for 30 minutes.

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The pops in my thrifty pop-drying stand. icon smile SMores Pops
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Enjoy!

         And because I love shots of chocolate-y goodness, here is one more. From me – to you. icon smile SMores Pops You welcome.

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Any reason to use chocolate is a good reason.

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Buttercream Frosting

         This recipe is quick and easy. It makes a fluffy and not overly sweet buttercream. Great for frosting cakes before covering with fondant or for cupcakes.

Buttercream Frosting

2 sticks of butter, softened
4 oz. ( half of a block ) of cream cheese, softened
1/4 tsp salt
4,5 cups of powdered sugar
1 tsp vanilla extract

Cut your butter in squares and place in a mixing bowl. Add the cream cheese.

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Mix until totally smooth.
Add powdered sugar 1/2 cups at a time.

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Mix until smooth and fluffy.

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At this point the buttercream might be a little too soft. Place in the fridge for 30 minutes. It will stiffen up.

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Note: My husband said, it reminds him of a Twinky filling.

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Coconut Ice

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           As a big fan of coconut, I was thrilled to find this recipe. It is sinfully delicious! I should warn you… It is addicting! You cut it in small squares that fit in mini cupcake liners and you are thinking “portion control”. Yeah, before you know it you had three already. icon smile Coconut Ice

     But it is candy. And it’s condensed milk. And it is coconut. So hide in your closet and enjoy a platefull. I won’t tell. I will be in my own:)

   COCONUT ICE  


3 cups and 3 Tbsp powdered sugar
2,5 cups unsweetened dried coconut ( it really has to be the unsweetened kind – trust me:) )
1 14oz. can of sweetened condensed milk
food coloring

Line a 8″ x 8″ pan with foil. Set aside.

You can run your knife through the coconut. It is totally optional, but it makes for smaller strings.

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Place the powdered sugar and coconut in a mixing bowl.

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Mix it all together.

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Now open the can of sweet goodness….:).

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After a few oh yeah’s, pour it over the sugar and coconut mix.

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Mix it all together really well. Pour half of the mixture into the foil lined pan. Press firmly.
Add a couple of drops of food coloring to the mixture remaining in the bowl.

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Mix until all is a uniform color.

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Spread the colored coconut mixture over the white layer in your pan. Cover with a wrap and off to the fridge  for a few hours. You can put it in the freezer for an hour to speed up the firming process.

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Cut into squares and serve in mini cupcake liners.

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Note: I mentioned before, that you should use the UNsweetened coconut. If you use the sweetened kind, you will end up with a sticky mess that won’t firm up no matter what. It’s unserveable, unless you just want to dig in with a spoon. icon smile Coconut Ice

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