Strawberry-Rhubarb Scones with Lemon Curd

What would your ideal job be? I mean, not ice cream or beer tester, but a real legit job? Are you lucky enough to be doing that job? I sure hope so!

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My day job isn’t my dream job, but it pays the bills. If I could, I would love to be an even planner/coordinator. I am super organized and detail oriented, and with all of the parties and gatherings I have hosted, I think I would be pretty fantastic at it!

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These scones and lemon curd are so fantastic, they were made for sharing. I would love to have a brunch as serve these as part of the spread.

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The scones are perfectly tender and sweet, and the tart and smooth lemon curd is the perfect accompaniment. If you don’t have time for the lemon curd you could use store bought, but please don’t skip it. Its absolute perfection with these fruit filled pastries!

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Strawberry-Rhubarb Scones with Lemon Curd


  • 2 cups flour
  • 1/4 cup sugar
  • 1/2 cup cold butter
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup chopped strawberries
  • 1/2 cup copped rhubarb
  • Lemon Curd
  • 7 to 8 large egg yolks, depending on size
  • 1¼ cups + 2 tablespoons granulated sugar
  • 4½ fluid ounces freshly squeezed lemon juice (4 large lemons)
  • Pinch of kosher or sea salt
  • 1 tablespoon finely grated lemon zest
  • ½ cup (1 stick) chilled unsalted butter, cut into pats


Preheat oven to 400 degrees. In a large bowl mix the flour, sugar, salt and baking powder. Add the strawberries and rhubarb, tossing to coat. Shred the cold butter with a box grater. Add to the flour mixture and toss gently. Place bowl in the freezer to keep cold. Mix together the cream, lemon juice and egg with a fork. Place in fridge to keep cold. Line a baking sheet with silicone mat or parchment paper. Add cream and egg mixture to the flour. Stir just until combined.

On a well floured surface, knead the scone dough just until combined. Press dough into a 1 1/2 inch thick circle. Cut into eight pieces with a sharp knife. Place on cookie sheet, if desired brush with additional cream and sprinkle scones with raw sugar. Bake for 20 minutes or until lightly golden around edges. Move to wire rack to cool

For the lemon curd: In a bowl set on a double boiler, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add lemon juice and salt, whisk until smooth.

Bring the water in double boiler to a simmer, reduce heat to low. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.

Remove promptly from heat and immediately whisk in lemon zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more. If straining (this is optional to strain lemon zest and any coagulated egg) for a smooth curd, strain at once into a medium bowl and press strainer with the back of a spoon or rubber spatula until only the coarse residue remains. Discard residue.

Allow curd to cool; cover by placing a layer of plastic food wrap directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate.

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Lemon Curd Recipe: Wicked Good Kitchen

Homemade Drumsticks

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So much of my recipe inspiration comes from eating something I purchased from the store or a restaurant, but wanting to re-create it at home. Homemade is almost always better, and cheaper too!

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I don’t remember eating drumsticks often when I was younger, because I remember mom saying a box of them was expensive. She wasn’t wrong!

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I have fallen in love with homemade magic shell. Its so fast two make, and a million times cheaper to make than store bought. These cones come together in a snap, and are so versatile. Any ice cream flavor and any toppings will work, the sky is the limit! I used vanilla ice cream here with sprinkles, toffee bits and peanuts. I would love to hear what fun combos you come up with!

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Homemade Drumsticks


  • 2 cups semisweet chocolate chips
  • 1/4 cup coconut or vegetable oil
  • 12 count box sugar cones
  • vanilla ice cream (or any flavor of your choosing)
  • Peanuts, sprinkles, toffee bits, etc.


Melt together the chocolate chips and oil in a microwave safe container until chocolate is melted. Stir well to be sure the chocolate and oil are well combined.

Pour about 1 teaspoon chocolate into the bottom of each ice cream cone. Top with ice cream. I prefer to place into the freezer at this point to harden ice cream. If you do this, you may need to microwave the chocolate shell for a few seconds before dipping cones. Dip ice cream cone into chocolate and immediately sprinkle with desired toppings. Chocolate will harden almost immediately.

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Crab Dip

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It has been mentioned to me that I don’t have as many savory or main dish recipes on my blog as I do sweets. I don’t disagree with that statement, but this is my blog, and everything on this site are recipes that I love and, well, I think this also proves that I am definitely a sweets kinda girl!

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That being said, I know that a girl can’t live on dessert alone. That’s why there is dip! I can easily make a meal out of dips, whether they be with chips, bread or crackers.

This crab dip is one that I have been making for years, but never took the time to sit and write the recipe. Most of the time I don’t measure when I cook, only when I bake.  I was craving the dip the other day and I knew it was time that I write that recipe down and share it with you all!

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Imitation crab, cream cheese, lots of shredded cheddar and green onions come together to create a dip that is perfect with crackers and extremely hard to back away from! I love it with butter crackers, but a girlfriend pointed out that it would make a fantastic crab melt. I better make another batch and give that a try!

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Crab Dip


  • 8 oz softened cream cheese (low fat is fine)
  • 2 sliced green onion
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1 cup grated cheddar cheese
  • 12 ounces imitation crab meat, chopped
  • 1/2 cup plus 2 tablespoons prepared ranch dressing


Mix all ingredients together in a large bowl. I prefer to use my stand mixer, I like how it incorporates all the ingredients and breaks down the crab.

Allow to chill for an hour. Dip gets better as time goes on and the flavors blend. Serve with crackers.

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German Chocolate No-Churn Ice Cream

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Being single and living alone (at least when the kids are with Dad) had created some “single person behaviors” in me. The least embarrassing one I am willing to admit? I only eat ice cream straight from the carton when I am alone. Call me crazy, but I swear that it tastes better that way. And while I’m at it, I might also eat it for dinner. What?? I’m an adult, I can do what I want!

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 This ice cream is nothing short of amazing. No churn chocolate ice cream, brownie pieces- box mix is just fine here!- and coconut pecan frosting. I am not a cake person, so to me this combo blows german chocolate cake right out of the water!

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I am obsessed with no churn ice cream. I love the ease and not having to cook anything. Just two steps and done!

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German Chocolate No-Churn Ice Cream


  • 1 14oz can sweetened condensed milk
  • 2 tsp vanilla extract
  • 2 cups heavy whipping cream
  • 1/2 cup cocoa powder
  • Frosting
  • 1/3 cup granulated sugar
  • 1/3 cup heavy whipping cream
  • 1 egg yolk
  • 2 tablespoons unsalted butter, softened and cut into 4 pieces
  • Pinch of salt
  • 1/2 cup shredded coconut, toasted
  • 1/2 cup chopped pecans, toasted
  • 1/8 teaspoon vanilla
  • 2 cups chopped brownie pieces


In a large bowl combine your condensed milk and your vanilla extract.

Whip your heavy cream and cocoa powder in a large bowl until stiff peaks are formed, about 5 minutes on high.

Fold your whipped cream into your sweetened condensed milk.

For the frosting: In a medium saucepan, whisk together the sugar, cream, egg yolk, butter, and salt. Bring to a boil over medium heat, stirring constantly as the butter melts. Once boiling, cook another 3-5 minutes or until the mixture thickens.

Remove from the heat and stir in pecans, coconut, and vanilla. Cool to room temperature. If making ahead of time, refrigerate in an airtight container then microwave in 5-10 second intervals or until spreadable.

Pour half of your ice cream mixture into a freezer safe container. Layer in half the brownie pieces and swirl in half the frosting. Repeat with remaining ingredients. Freeze 4 hours.

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Coconut, Chocolate and Almond Popsicle

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How is summer treating you so far? Is it hot enough for you yet? If you are looking for a way to cool down, I have the recipe for you! But not just one recipe- a whole weeks worth. That’s right, its Popsicle Week! I am so excited to be participating in Popsicle Week 2016. I first heard about it last year, and knew I needed to participate!

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This recipe comes together in your blender, and is creamy, crunchy and smothered in chocolate. My kinda popsicle!

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Coconut milk, a little cream, sweetened condensed milk and Greek yogurt blended with coconut creates the perfect creamy pop with just the right amount of coconut flavor. Insanely easy homemade “magic shell” comes together in an instant, and almonds with extra coconut creates a texture lovers dream.

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Coconut, Chocolate and Almond Popsicle


  • 1 (13.5 oz can) full fat coconut milk
  • 1 cup sweetened shredded coconut flakes
  • 1 (14 oz can) sweetened condensed milk
  • 1/3 cup heavy cream
  • 2/3 cup Greek yogurt (plain or vanilla)
  • Magic Shell
  • 1/4 cup coconut oil
  • 2 cups semi sweet chocolate chips
  • 1/2 cup shredded coconut
  • 1/2 cup chopped almonds


Combine the coconut milk, shredded coconut, condensed milk, heavy cream and Greek yogurt in a blender and blend until all the ingredients are mixed. Pour the mixture evenly into each Popsicle mold. Freeze the Popsicle for 2 hours or until they are semi firm and insert wooden sticks in the center (unless using the sticks provided with your mold). Continue to freeze for at least an additional 4 hours (overnight is best).

To remove from mold, run the base of the mold under warm water.

To make magic shell, melt the coconut oil and chocolate chips in a microwave safe container. Dip Popsicle in chocolate, and immediately in coconut and almonds.

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Easy Bavarian Donuts

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School’s out for the summer! I know the kids are rejoicing, but how are my fellow parents feeling about it? I know most stay at home parents dread this time of year. I work, but I dread it for the increased daycare bill!.

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Am I the only parent who feels a little sad and nostalgic on the last day of school? Like, we are one year closer to when my sweet, tiny baby girl leaves me and goes out into the real world?? Maybe that’s just me…..

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These donuts make a perfect treat for a weekend morning, but without all of the fuss of yeast dough. Just a few ingredients and you have a fun treat, perfect for celebrating or just because DONUTS!

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Easy Bavarian Donuts


  • 1 can buttermilk biscuits (8 count)
  • 1 small package vanilla instant pudding
  • 1.5 cups milk
  • 1 tsp vanilla bean paste (optional)
  • Chocolate Glaze
  • 1½ cups confectioners’ sugar
  • 4 tbsp cocoa powder
  • 2 tbsp milk (start with 2, increase if not smooth enough)
  • 2 tsp vanilla


Mix pudding mix, milk and vanilla bean paste according to pudding package instructions. Chill. Can be made in advance.

Pour canola oil into 10-inch-wide saucepan or Dutch oven until at least 2 1/2 inches deep. Heat oil over medium heat until deep-fry temperature reads 375°F. Line large plate with paper towel; set aside.

Separate dough into 8 biscuits. Place 4 biscuits in hot oil; fry 2 minutes 30 seconds. Using spatula, flip biscuits over; fry 2 minutes 30 seconds longer. Transfer doughnuts to paper towel-lined plate to absorb any oil.

Using handle of wooden spoon, poke a hole in side of each doughnut. Fill decorating bag fit with small hole tip with pudding mixture. Squeeze enough pudding into each doughnut to fill hole.

For chocolate glaze, sift together the sugar and cocoa powder in a medium bowl. Using an electric mixer, slowly add in the milk and vanilla and beat on low speed until glaze is smooth and pourable.

Gently dip one side of the donuts into the glaze and place on parchment paper to set up. Donuts are best when enjoyed fresh.

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Creamy Spinach Tomato Tortellini

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While it may be silly, one of my most favorite parts of summer is fresh basil. Yes, I am well aware that fresh basil is available year round. Yet I can only seem to keep mine alive in the summer, and in my small down sometimes the fresh stuff is hard to find in stores. So to me, fresh basil= summer. I made this pasta the day after I bought my summer basil plant. I couldn’t help myself!

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This dish was so easy but full of yummy Italian flavors. Its meat free, so perfect for meatless Monday, but I wouldn’t be mad at some Italian sausage or chicken being added to it. My kids enjoyed it too, and I felt quite proud of myself for being able to sneak some spinach into them 😉

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Creamy Spinach Tomato Tortellini


  • 1 (20 oz) pkg three cheese tortellini (fresh or frozen)
  • 2 Tbsp butter
  • 2 cloves garlic, minced
  • 3 Tbsp all-purpose flour
  • 1 tsp onion powder
  • 1 cup milk (I used skim, anything works fine)
  • 1/2 cup heavy cream
  • 1 (14.5 oz) can petite diced tomatoes (undrained)
  • 1 1/2 cups (packed) chopped fresh spinach
  • 3 Tbsp chopped fresh basil
  • 2 tsp chopped fresh oregano (or 1/2 tsp dry)
  • Salt and freshly ground black pepper
  • 6 Tbsp finely shredded parmesan, plus more for serving
  • Red pepper flakes, for serving (optional)


Cook tortellini according to directions listed on package.

Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat.

Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won't be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired). Serve warm sprinkled with additional parmesan cheese if desired and optional red pepper flakes.

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Recipe adapted from: Cooking Classy

Funfetti Cake Batter Milk Shake

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I am wanting to know how my fellow parents feel about kids and “activities.” M is only 6 and just finishing Kindergarten, but I am starting to feel the pressure to get her more involved in activities. The problem lies in the fact that I don’t want to be involved in activities. Sports bore me, and the idea of attending multiple practices a week makes me cringe. No, I am not one of those parents who finds it adorable to watch a bunch of kids roll around on a T-Ball field while their coach tries to heard them like a bunch of cats. Sorry soccer moms, but I would really rather not.

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We will stick with 4-H, thank you very much! M decided she wanted to take a candy making class- I knew she was my daughter!

Call me a lazy mom, but sometimes I love an easy dessert just as much as I love not standing out in the pouring rain watching a soccer match on my Saturday morning.

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3 ingredients, and the addition of sprinkles around the rim of the glass if you like, and you have a delicious, no effort dessert everyone will love!

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Funfetti Cake Batter Milk Shake


  • 2 cups vanilla ice cream
  • 1 cup milk
  • 1/2 cup vanilla or funfetti dry cake mix
  • Sprinkles (optional)


Combine all ingredients in a blender except sprinkles. Blend until smooth. Fold in sprinkles if desired. Pour into cups and serve immediately, garnished with more sprinkles if desired.

Note: I used light corn syrup to stick sprinkles to rim of cup - just a very thin layer. I poured the sprinkles in a bowl and rolled the corn syrup coated rim in sprinkles.

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White Chicken Enchiladas

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Raise your hand if you love to eat, and love to cook, but some nights you just don’t want to be in the kitchen. Just me? No? I do love to cook, that much is clear, but there are some nights after work that the last thing I want to do is be in the kitchen. Yet I want a yummy, hot meal on the table. Picky much?

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These enchiladas are perfect for nights like those, Use a rotisserie chicken if you are too lazy to cook the chicken, and I just layer the filling and tortillas in the pan rather than rolling them. I actually used leftover turkey this time and they were equally delicious.

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I have been making these for years and have frozen them many times. Its a great casserole to take to new parents or someone ill, and can easily be doubled.

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White Chicken Enchiladas


  • 3 cups cooked and shredded chicken or turkey
  • 4 oz can diced green chiles
  • 1 10.5 oz can cream of chicken soup
  • 1 cup sour cream (low fat or regular)
  • 2 tsp garlic powder
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • 1 tsp onion powder
  • 10 flour tortillas
  • 3 cups shredded cheddar cheese
  • Sliced olives for garnish


Grease a 9x13 casserole dish. Mix sour cream, can of soup, garlic powder, onion powder, salt and pepper in a bowl. Whisk to combine well. Add the shredded chicken. Slice tortillas into 3 strips.

Spread a thin layer of soup mixture onto bottom of greased casserole dish.

Layer half of the tortillas over that, followed by half of the soup mixture. Sprinkle half of the cheddar cheese. Repeat layers, top with shredded cheese and olives.

Cover tightly with foil.

Bake at 350F for 40 min, or just until cheese is melted, Remove foil and cook an additional 5 minutes until cheese is slightly golden and bubbly.

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Chocolate Toffee Trifle

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Every year I try to set myself a goal of something new to try in the kitchen, like working with yeast breads. It was something that I used to be really afraid of, but over the last few years I have really been enjoying experimenting, and even have a few recipes on the blog.

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I have decided that the next thing I want to learn is to make pretty layer cakes. I have never been good at frosting cakes, but I want to conquer a 3 layer beauty!

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So where is my first attempt? Ummmm…. I haven’t tried yet. I swear I will though! It just feels hard to justify making a layer cake on a random weekend, they feel like they are intended for special occasions.

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Until I find the time to practice a pretty cake, I will rely on this killer trifle to bring when I need a dessert to impress. Layers of chocolate cake, hot fudge, chocolate pudding, chocolate whipped cream and toffee pieces make for the most delicious dessert that is meant to be messy. no precise layers and crumb coats needed here!

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Chocolate Toffee Trifle


  • 1 chocolate fudge cake mix, prepared according to package directions
  • 1 3.4 oz box cook & serve chocolate pudding, prepared according to package directions and cooled
  • 11.75 oz jar hot fudge sauce
  • 8 oz bag Heath bits
  • Chocolate Whipped Cream
  • 1/2 pint whipped cream
  • 3 T cocoa powder
  • 4 T powdered sugar
  • 1 t vanilla extract


To make the chocolate whipped cream, pour the cream into a stand mixer (can also use a hand mixer and a large bowl) and beat on high for one minute. Stop mixer and add the cocoa powder, sugar and vanilla. Turn mixer on high and beat until stiff peaks form.

To assemble trifle: layer the chocolate cake, hot fudge sauce (heated until a drizzling consistency) whipped cream, pudding and heath bits in a trifle dish or large bowl. Continue to layer until all ingredients have been used.

Can be served immediately or refrigerated.

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