I really don’t understand how it’s almost 70 degrees in February. I mean, I’m not complaining, I’m just confused! ANYWAY, in honor of the flip flop weather today I am dedicating the weekly squeeze to a warm weather drink I am oh so anxious to try. Introducing the Cucumber & Lime Spritzer. Holding strong at a mere 15 calories, this light beverage is sure to hit the spot. It’s also versatile as the recipe has an option with and without alcohol. Fabulous.
- 2 12-ounce cans club soda
- 1/4 cup fresh lime juice (from 3 to 4 limes)
- 1 Kirby cucumber, thinly sliced
- In a pitcher, combine the club soda, lime juice, and cucumber. Serve over ice.
- For an instant cocktail: Stir in 1/2 cup gin before serving.
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Yep, you read that right…an ice cream sandwich CAKE. Words cannot describe how absolutely perfect this cake is for me (considering I wanted an ice cream cake for my wedding instead of a regular one). Anyway, I found this delicious piece of frozen heaven on the Mommy’s Kitchen blog. Seriously, this lady is a genius.
The recipe calls for regular ice cream sandwiches which is exciting because that makes me think of how easy the steps must be (not a lot of prep work!). You can also swap out the sandwiches for a “healthier,” low calorie/fat option too (I use quotation marks because let’s face it…it’s ice cream either way).
- 20 – regular ice cream sandwiches
- 1 – 12 – 16 oz container cool whip
- 1 – 16 oz jar Hershey’s hot fudge ice cream topping
- 1 – cup crushed whoppers candies, Oreo cookies, m&m’s, chocolate chips, festive sprinkles, heath bar bits or crushed butterfingers…basically whatever you want to use as the topping
- Layer a 9 x 13 pan with ten ice cream sandwiches (you may have to cut one in half to fit in the middle).
- Next spread a layer of hot fudge topping on top of the ice cream sandwiches.
- Spread half of the cool whip on top of the fudge topping.
- Repeat the layers again ending with cool whip.
- Top with crushed whoppers, chocolate chips or any candy topping of your choice.
- Cover with plastic wrap and freeze for 5-7 hours.
Not a fan of watching football all day? Try this yummy and fun recipe to pass the time. We’ve all heard about cake pops (and their amaziness!) so why not try a rice krispy pop! The directions are pretty simple and you can use a cookie cutter of any shape for the final pop. Change the shape up for any holiday! Check it out!
- 1/2 Stick Butter
- 1 Package of Mini Marshmallows
- 8.5 Cups of Rice Krispies Cereal (be a little daring and use Cocoa Rice Krispies!)
- 24 White Sticks about 5 inches long (you can get these at any craft store)
- Heat up a large pan and melt the butter over medium/low heat. Add the marshmallows and melt completely. Combine the rice krispie cereal to the marshmallow/butter mixture and mix thoroughly.
- Line a 9×13 pan with parchment ot wax paper and place the rice krispie mixture and spread out evenly. Press down firmly and evenly. Allow to sit for about 10-15 minutes at room temperature.
- Grease a heart cookie cutter and press down evenly on the rice krispie mold and remove the heart shaped rice krispie treat. Take your stick and carefully pierce the bottom of the heart shaped rice krispie and stop when you have about 2.5 inches of stick remaining. Press firmly on a flat surface with your palms on each sides of the heart to secure the stick. Also, press the sides as well.
For chocolate ganach
- 1/2 Cup Heavy Cream
- 1 Package of Ghirardelli Milk Chocolate Chips
- Heat your heavy cream on medium-high and bring to a boil (or microwave for 1 minute). Pour the hot heavy cream on top of the chocolate chips in a medium bowl and mix to combine. Allow to cool for about 10-15 minutes.
- Dip the heart into the chocolate sauce and using a butter knife smooth out the surface also removing access chocolate.
- Place on a lined baking sheet and allow the hearts to set in the refrigerator for about 15-20 minutes.
And of course…wrap them up and make them a favor for any party!
Oh man, the playoffs are in full swing and it is a HUGE weekend for Ravens fans (and Giants woo woo!). If you are hosting a playoff party I’ve pulled together a few cool ideas to dress your place for this exciting (and nail biting) occasion. And if you’re attending a party then do NOT go empty handed (shame shame). Check out our ideas below and get your cute little butt to the grocery store. HUT HUT!
Table Display – This idea is courtesy of Hostess with the Mostess (genius!). It’s pretty easy to replicate and scale down to make your own. It can be as simple as getting a green plastic tablecloth (football field), black/white napkins (referee), plates to match your team’s colors, and printing little labels to deck out the paper cups. Love how they labeled all the food options too.
Football Deviled Eggs – Ok, I love deviled eggs…these are SO easy to make and it’s even easier to make them look like footballs. Done and done.
Football field snack tray – I don’t really know where to start with this one. At first glance I think it’s the coolest thing since sliced bread, but then I took a closer look and wondered to myself, “self…is this a little too much for people to handle?” SO, I asked my husband…because clearly he would have the answer. His response, “Ashley, it has bacon, it’s great.” Well…I guess I have my answer. Alright everyone, feast your eyes on this. Using a disposable cookie sheet, the team at Holy Taco (click the link for all the details) put together a dip and snack filled football field. Yes, the stadium walls are made of twinkies, they are toothpicked together to keep the whole tray in place. Where’s the bacon? Check out the inside wall…bacon is toothpicked to the interior twinkies. good times.
Stackable Snack – Of course this is also football shaped. Take an oval shaped cracker and pile it with summer sausage and a slice of cheese. Top it with a light ranch dressing for the stripes of the football. Cute!
I shared this recipe on our Facebook page the other day but this looks too amazing to not give it a special blog post. The team at Cookies & Cups shared this little master piece a few months ago and I am dying to try it. It includes two of my favorite things – oreos and reese cups…I mean really, what could be better?!?!
- Double stuff oreos (regular or vanilla..or BOTH)
- Reese Cups
- Melting Chocolate
- Gather an even number of double stuffed oreos to reese cups
- Twist apart the oreos
- Sandwich the reese cup between two oreo halves (both halves should have stuffing on them)
- Apply light pressure to the sides so the filling acts as a glue to hold the whole sandwich together
- Dunk the sandwich in melting chocolate
- Let harden on tray (I would put in the fridge to hurry up the process)
- Feel free to crush the unused oreo sides on top of the sandwich
- EAT THEM ALL UP! Well not all of them, you should probably share…but only share with nice people.
I would love to wrap them up in a nice baggie and give out as a favor. Perfect for a kids party or for a party that includes anyone with a sweet tooth!
Hanukkah starts tomorrow and if you’re looking for a few recipes to serve, here are two that sound tasty.
Makes about 22 rugelach| Hands-On Time: 15m | Total Time: 55m
- 3 tablespoons granulated sugar
- 1 15-ounce package refrigerated piecrusts (such as Pillsbury)
- 1/3 cup apricot jam
- Heat oven to 400° F.
- Sprinkle the work surface with 1 tablespoon of the sugar. Unfold 1 of the crusts and place it on the sugar. Roll it to an even thickness. Spread half the jam evenly and thinly over the crust. Roll the dough tightly and sprinkle with about 1/2 tablespoon of the sugar. Using a knife, trim the uneven ends (about 1 inch on each side).
- Cut the roll into 3/4-inch-thick slices. Place them, sugared-side up, on a baking sheet lined with parchment paper, spacing them 2 inches apart. Repeat with the remaining ingredients.
- Bake until golden, 22 to 25 minutes. Let cool for 5 minutes. Transfer to a wire rack
Polish ponchik are fried doughnuts stuffed with jelly. This quick and easy recipe allows anyone to celebrate Hanukkah with homemade jelly doughnuts.
1 (10 count) package of pre-made refrigerated biscuits
24 oz canola oil (for frying)
¼ cup raspberry jelly or jam (or feel free to use your favorite flavor)
¼ cup sugar
2 teaspoons cinnamon
- Separate biscuits and flatten them so diameter is about 4 inches.
- Place about a teaspoon of jelly or jam in the center of each biscuit. Bring the edges together to form a ball. Pinch it closed at the top to seal in the filling.
- When all 10 ponchik are ready, pour the oil in a saucepan and bring to 350 degrees F. While waiting for the oil to reach temperature, pour sugar and cinnamon onto a plate.
- When oil is ready, use a slotted spoon to lower ponchik into oil. Cook for about 2 minutes on each side, until the dough is cooked through and golden brown.
- Remove from oil with slotted spoon and place on plate with cinnamon sugar. Gently roll the ponchik to coat. Be careful, ponchik will be hot.