Weekend Wrap-Up

weekend wrap up july27a Weekend Wrap Up

Previously, on CCS:

Monday -chocolate chunk cookie dough married frozen yogurt.

Tuesday -I shared my new kitchen gadget and made Black Forest Parfait.

Wednesday – our second Blue Ribbon Challenge took place. The theme: semifreddo. The winner:… below. icon smile Weekend Wrap Up

Thursday – I stopped by Frugal Antics to share my recipe for Oatmeal Cookie Balls. They are no-bake and oh-so-yum!

Friday – my dear friend, Jessica from A Kitchen Addiction stopped by with Raspberry Cinnamon Rolls with Raspberry Swirled Cream Cheese Frosting.

The winner of our second Blue Ribbon Challenge is…. Anne from From My Sweet Heart and her Lemon Ladyfinger Semifreddo!!! Congratulations, Anne, and thank you so much to all participants!

This week was quite busy here on the pages of Crunchy Creamy Sweet as well as behind the scenes, as my Hubby moved my blog to self-hosted WordPress and did all the techy stuff to make my new site work smoothly. Thank you Sweetheart! Mwuah! Now, I can settle in and just make this new home a little more cozy for all of you and myself. icon smile Weekend Wrap Up

Have a sweet weekend!



Raspberry Cinnamon Rolls with Raspberry Swirled Cream Cheese Frosting with Jessica from A Kitchen Addiction {guest post}

Picture One 1024x746 Raspberry Cinnamon Rolls with Raspberry Swirled Cream Cheese Frosting with Jessica from A Kitchen Addiction {guest post}

It’s Friday! Time for another guest post on Crunchy Creamy Sweet! My dear friend, Jessica from A Kitchen Addiction, agreed to stop by with one of her amazing treats. You see, Jessica is one of the most talented young food bloggers out there. She never ceases to amaze me with her baking goods and her pictures.There is always something delicious to read about on her blog. Like her Going Fishin’ Cupcakes ( so adorable! ) or Snickers Cheesecake Pie ( gooey heaven! ) or No-bake Mocha Cheesecake Bars ( low-fat treat you just have to try ). Jessica has an array of desserts where calories are cut-down without sacrificing the flavor so you can have your ice cream and enjoy it too! Everyone, here is Jessica!

Happy Friday to all of you Crunchy, Creamy, Sweet readers! I’m Jessica and I blog over at A Kitchen Addiction. When Anna asked me to guest post for her, I was thrilled. She is always coming up with gorgeous sweets that make my mouth water! She is also a great blogger friend who has continually encouraged me with her sweet comments.  I am excited to see her blog grow as she makes this move over to a new site and can’t wait to see what the future has in store for her!
Since her blog is primarily about sweets, I thought I would share this twist to a classic cinnamon roll. I have been making the base of this cinnamon roll for a couple of years and can honestly say that it is foolproof.  Rich, tender, melt-in-your-mouth perfection every time. Seriously. When my husband suggested making some sort of raspberry breakfast roll awhile back, I thought, why not turn our favorite cinnamon rolls into raspberry cinnamon rolls?!

Picture Two 1024x680 Raspberry Cinnamon Rolls with Raspberry Swirled Cream Cheese Frosting with Jessica from A Kitchen Addiction {guest post}

Boy am I glad we did! They not only looked great, but the raspberry preserves were a perfect complement to the tangy cream cheese frosting! Oh, and did I mention the best part?? You can make the dough in the bread machine, let it rest, assemble into rolls, stick them in the fridge, and bake them in the morning! Yep, no getting up super early to enjoy hot, gooey cinnamon rolls. Just pop them in the oven while the oven is preheating and then bake for 15 minutes!

Picture Three 1024x680 Raspberry Cinnamon Rolls with Raspberry Swirled Cream Cheese Frosting with Jessica from A Kitchen Addiction {guest post}

So, go ahead and give these a try! While the cinnamon rolls are baking, brew a pot of coffee or tea. Sit down with a full cup and your freshly baked raspberry cinnamon rolls. Enjoy a nice, relaxing morning!


Raspberry Cinnamon Rolls with Raspberry Swirled Cinnamon Cream Cheese Frosting
Yield: 12 cinnamon rolls

For the Rolls
1 C warm non-fat milk (about 110 F)
2 eggs, room temperature
1/3 C butter, melted
2 C white whole wheat flour
2 1/2 C all-purpose flour
1 tsp salt
1/2 C sugar
2 3/4 tsp instant dry yeast
For the Filling
1/4 C butter, softened
1/3 C natural raspberry preserves
1 ½ tbsp cinnamon
For the Frosting
8 oz 1/3 of the fat cream cheese, softened
1/4 C butter, softened
1 C confectioner’s sugar
1 tsp vanilla extract
1/8 tsp salt
2 tbsp natural raspberry preserves
1. Place ingredients for ROLLS in pan of bread machine according to manufacturer’s suggestion.  Select dough cycle and start.
2. After the cycle has completed, or the dough has doubled in size, turn it onto a lightly floured surface. Cover and let it rest for ten minutes. (If your bread machine has this built into its cycle, you can skip the “rest time.”)
3. Roll dough into a 16×22 rectangle. Spread dough with softened butter and raspberry preserves. Sprinkle with cinnamon.
4. Roll up dough lengthwise and cut into 12 rolls. Place rolls into a lightly greased 9×13 pan. Cover and let rise for 30 minutes or until nearly doubled. Meanwhile, preheat oven to 400 F. (If you plan on baking them the next morning, let them rise and then place them in the refrigerator. The next morning, put rolls in oven when you preheat the oven and they will rise while oven is preheating. When oven has preheated, bake for 15 minutes or until light golden brown.)
5. Bake rolls for about 15 minutes or until light golden brown. While rolls are baking, beat together all frosting ingredients, except preserves, until smooth.
7. Frost the rolls while warm. Microwave the preserves for 10-15 seconds or until slightly melted. Drop spoonfuls of preserves on top of frosting. Gently swirl knife through preserves to spread throughout frosting.
8. Store leftovers in the refrigerator.

Picture Four 1024x680 Raspberry Cinnamon Rolls with Raspberry Swirled Cream Cheese Frosting with Jessica from A Kitchen Addiction {guest post}

Holy cinnamon gooey goodness! I.need.this! And the frosting? With raspberry swirl?? Pass me a plate! Yum! I hope you will hop on over to Jessica’s blog to say hi and while you’re at it, look around. You won’t leave without at least a few bookmarked recipes. Jessica, thank you so much for such a wonderful post and the raspberry cinnamon rolls. It was so fun to have you here!

There is still time to vote on our Blue Ribbon Challenge. The winner will be announced tomorrow on my Weekend Wrap-Up post.

Have a fabulous and sweet weekend, everyone!

C2D708DA70A2E148FFF417590A8C35AE Raspberry Cinnamon Rolls with Raspberry Swirled Cream Cheese Frosting with Jessica from A Kitchen Addiction {guest post}

Oatmeal Cookie Balls {guest post on Frugal Antics}

oatmeal cookie balls 1 1024x776 Oatmeal Cookie Balls {guest post on Frugal Antics}

Today I am guest posting on Frugal Antics of a Harried Homemaker. Kristen, who runs this blog, is also the host on the Improv Challenge. My post is a part of her “Let Me Introduce the Improver’s” series.  To see what I made and visit Kristen’s blog, click here!

I will see you back here tomorrow! It will be special!

C2D708DA70A2E148FFF417590A8C35AE Oatmeal Cookie Balls {guest post on Frugal Antics}

Black Forest Semifreddo Recipe

semifreddo 1024x682 Black Forest Semifreddo Recipe

 It’s time for our second Blue Ribbon Challenge!!

Are you excited? Did you like the theme?

I sure did! I have to admit, it was my first time making semifreddo. Why, oh why, haven’t I made this dessert before? No idea. It’s no-bake, so versatile and a real treat in this hot weather. I went with my current theme, Black Forest, which is basically a cherry and chocolate combo. Can’t go wrong here, if you ask me. I made my base as you would for a classic semifreddo. Eggs, sugar and cream. I added a layer of my favorite cocoa and Biscoff cookie crust and freshly chopped cherries. And….. I topped it all with my go-to cherry sauce. HEAVEN!

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Cherry Love and Black Forest Parfait

parfait 4 704x1024 Cherry Love and Black Forest Parfait

 First of all, I want to thank all of you who are visiting my new site and leaving comments and subscribing. Thank you so much! It melts my heart to get all the support from all of you during my big move to WordPress! I owe you all plates and plates of cookies! icon smile Cherry Love and Black Forest Parfait

My week without the oven continues. And even though I do miss a freshly baked pastry or a cupcake, I am really enjoying rediscovering all of the frozen and no-bake treats and desserts you can make! Like the one you saw here yesterday. Frozen yogurt anyone?

A couple of weeks ago, I received a package from the wonderful folks at OXO! It contained the cherry pitter and an ice cream scoop. Immediately, my mind started racing with ideas for cherry desserts! This one is just one of them.

pkg from OXO 21 1024x809 Cherry Love and Black Forest Parfait

I am a big fan of OXO kitchen gadgets. I have quite a bit a lot of them. Just not the cherry pitter. Can I just say how brilliant and easy to use this little baby is? Ok, how about I show you?

pitting cherries with OXO 1 Cherry Love and Black Forest Parfait

 If you ask my girls, they will tell you how cool it is to see the cherry pits popping out right into a bowl! If you ask me, I am glad there is no mess to clean. In a matter of seconds you have perfectly pitted cherries ready to pop into your mouth or use in your dessert! Like this one.

parfaits 5 691x1024 Cherry Love and Black Forest Parfait

Oh my sweet cherry goodness!!! Was this one good or what!

I am in love with my new go-to cookie crust from this cake. I could eat it with a spoon!

The cherry sauce is out-of-this-world delicious! It would be great on a morning bagel topped with cream cheese… MMmm… Just sayin’ icon smile Cherry Love and Black Forest Parfait

parfait 41 704x1024 Cherry Love and Black Forest Parfait


Black Forest Parfait

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 to 5 servings

Black Forest Parfait - perfect way to enjoy a delightful treat without all the calories!


    for the cherry sauce:
  1. 6 oz. ( 1 c ) pitted cherries
  2. 1/4 c granulated sugar
  3. 1/2 c water
  4. filling:
  5. 2 c vanilla yogurt
  6. for the cookie crust:
  7. 3 1/2 oz Biscoff cookies or graham crackers
  8. 1/2 tsp instant coffee granules
  9. 3 Tbsp butter, melted
  10. 2 Tbsp granulated sugar
  11. 2 Tbsp brown sugar
  12. 2 Tbsp cocoa powder


  1. To make the cherry sauce, place cherries, sugar and water in a medium saucepan.
  2. Cook until cherries burst and the sauce thickens. Cool completely.
  3. In a food processor, crush cookies to crumbs. Add coffee granules, both sugars and cocoa powder.
  4. Pulse for 30 seconds. Add melted butter. Pulse for about a minute.
  5. Transfer into a small bowl. Set aside.
  6. Prepare your serving dishes. Place cocoa cookie crumbs on the bottom, pressing gently.
  7. Top with 3 - 4 Tbsp of yogurt ( depending on your dishes ).
  8. Top with a layer of cherry sauce.
  9. Top with more yogurt.
  10. Sprinkle with cookie crumbs or shaved chocolate and fresh cherry.
  11. Serve right away or store in the fridge for up to 2 hours.
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I hope you will give this baby a go and feel good about it! It’s great for get-togethers or a romantic dinner for two. Kids love this dessert and can even help put it together. I hope you will enjoy it as much as we did!


C2D708DA70A2E148FFF417590A8C35AE Cherry Love and Black Forest Parfait


I received the cherry pitter and ice cream scoop from OXO through their Blogger Outreach Program. I have not received any compensation but the product is mine to keep. All opinions are 100% mine.



CCC Monday: Chocolate Chunk Cookie Dough Frozen Yogurt

ccc froz yog 4 1024x875 CCC Monday: Chocolate Chunk Cookie Dough Frozen Yogurt

It’s just had to happen.

There was no way around it.

Take it from me. I have been doing this little series for 8 weeks now. A frozen version of chocolate chip cookies was simply bound to happen.

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pixel CCC Monday: Chocolate Chunk Cookie Dough Frozen Yogurt