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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    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
    • 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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    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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    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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    Tropical White Chocolate Blondies


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    As much as I love blogging and I love reading the blog posts of others, I can’t help but get a little frustrated when I think I have a brilliant idea for a new recipe, only to open my inbox and see that someone else has beat me to it. That happened to me not once, but twice this week! I guess I should just feel confident that it is a good idea if someone else posted an extremely similar idea??

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    Someone else posting a similar recipe didn’t stop me from sharing this recipe with you because these blondies are so stinking good! And not only are they delicious, they really couldn’t be any easier and they keep for days. A win-win!

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    Tropical blondies (1 of 1)

    I love the texture of all the add-ins in these blondies. Crunch from macadamia nuts, chew from the candied pineapple and coconut. Delicious!

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    Tropical White Chocolate BLondies


    • 1/2 cup unsalted butter (1 stick), melted
    • 1 large egg
    • 1 cup light brown sugar, packed
    • 1 tablespoon vanilla extract (or rum extract)
    • 1 cup all-purpose flour
    • 1/2 cup chopped toasted macadamia nuts
    • 1/2 cup chopped candied (dried) pineapple
    • 1/2 cup toasted coconut
    • 1/2 cup white chocolate chips


  • Preheat oven to 350F. Spray an 8-by-8-inch baking pan with cooking spray; set aside.
  • In a large, microwave-safe bowl melt the butter. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  • Add the flour and stir until just combined, don't over-mix. Stir in the nuts, pineapple, coconut and white chocolate chips. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  • Bake for about 22 to 26 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow blondies to cool in pan for at least 1 hour before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
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    Recipe adapted from Averie Cooks

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    PB & J Dessert Pizza

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    Any one who knows me well enough will tell you that I am not a very decisive person. I can never decide what I want to wear each day, what paint color I want for the kitchen, or  what I want to order off a menu. I am car shopping right now, and as you an imagine a big decision like that is about to make me lose my mind!

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    While I may not be good at making decisions in most areas of my life, one area that is always a firm “YES” is pizza, and dessert. And we all know you can never go wrong with PB & J!

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    I loved my Vanilla Crumb Dessert Pizza so much that I decided to create another version, this time with sweet jam and a peanut butter crumb topping. That topping is to die for, I could pick those crumbs off all day!

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    I used my favorite Quick and Easy Dough recipe, but feel free to use store-bought dough to speed the process up even more. I used strawberry jam this time, but think grape or even apricot would be delicious!

    PB & J Dessert Pizza


    • 1 recipe Easy Pizza Dough
      Peanut Butter Steusel
    • 1/2 cup brown sugar
    • 1 T sugar
    • 1/4 teaspoon cinnamon
    • 1 cup flour
    • 1/4 cup + 2 T peanut butter
    • 2 T softened butter
    • 3/4 cup jam
    • additional peanut butter and glaze, optional
    • 1/4 cup jam, melted
    • 1/2 cup powdered sugar
    • 1 T heavy cream or milk


  • Prepare pizza crust.
  • Preheat oven to 350 degrees. To make crumb topping, in a bowl combine the flour, brown sugar, sugar, peanut butter, butter and cinnamon together with a fork until crumbly, set aside.
  • On a floured surface, roll dough into 12 inch circle. Place on pizza pan. Spread jam, leaving a 1/2 inch border around the edge. Sprinkle crumb mixture over crust, pressing slightly to make it stick. Cook pizza or 20 minutes or until crust is lightly golden.
  • Optional: Melt additional peanut butter and drizzle on pizza. To make glaze, melt jam in a small bowl. Mix in powdered sugar until smooth, adding milk or cream until it is the desired consistency. Drizzle on pizza.
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    Single Serving Giant Flour-less Peanut Butter Cookie

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    What is your food weakness? For me chocolate, more specifically cookies. I really have zero self control around them. Up until recently I only knew of recipes that made batches of cookies. Not any more! This cookie is so quick to put together, and so few ingredients…..okay it might be equally as dangerous as making a entire batch!
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    This cookie bakes up with the perfect crisp edges and gooey center. Add melted chocolate chips and its cookie heaven!

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    Truthfully, the cookie is large enough to serve two. But call it single serve and its just the perfect size for one! 😉

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    • 1/4 cup creamy peanut butter
    • 1/4 cup light brown sugar, packed
    • 1/4 tsp baking soda
    • 1 tbsp of a lightly whisked egg
    • 2 tbsp semisweet chocolate chip or chocolate chunks


  • Preheat oven to 350F. Line a baking sheet with a silpat mat or parchment paper.
  • In a small bowl, combine the first four ingredients. Mix with a small whisk until batter is smooth. Add in half of the chocolate chips/chunks and mix.
  • Scrape cookie dough onto baking sheet. Using hands, gently shape to form a round cookie shape. Dough will be sticky. Press remaining chocolate on top.
  • Bake for approximately 13-15 minutes until cookie is done. The edges should be browned and the surface should have cracks everywhere. Remove cookie from the oven. Cookie will still be slightly soft and not quite set. Let cookie cool for about 15 minutes to settle and set before removing and eating. Enjoy!
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    Recipe Source: Kirbie Cravings

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    How To Host A Cookie Swap Party

    Updated 12/5/2016: I have added photos from my 2016 cookie swap so for more decorating ideas!


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    How to host a cookie swap: or rather, cookie swap/hot cocoa bar. Be ready for picture overload!

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    This year I decided I wanted to have a few friends over for a little holiday gathering and also the first get-together in my new home! I made a few snacks and a hot cocoa bar loaded with different toppings. And of course, there were cookies!

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    There are tons of ideas on Pinterest for how to decorate for holiday parties. I chose to take a “rustic” approach for my party. The branches are from my yard, and I just sprayed them with paint I had on hand and sprinkled with glitter while they were still wet. Put into a vase full of salt and they are perfectly festive! The candle holders are from the dollar store. Coated in glue and rolled in salt, they add a fun winter touch to the table. Pine branches and cones are always festive this time of year. Candles with cinnamon sticks and kitchen twine also graced the table. All of the decorations I purchased from the dollar store or had on hand. Cheap and easy! 2015 cookie swap (1 of 1)-15
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    When all of the cookies and guests have arrived, everyone begins collecting their cookies to take home.   I ask guests to bring as many cookies as they would like to take home… so if you bring 2 dozen, you collect an assortment of 2 dozen to take home.  I also recommend that your guests bring an empty container to place their “take home” cookies in.  At the end of the party, their shared cookie platter will be empty and they can take that home as well.


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    I used a simple hot cocoa recipe that was delicious, and one I will be using again for sure. . I kept it in my slow cooker so it would stay nice and hot for my guests. I offered a variety of toppings for their cocoa:

    • Candy Canes
    • Marshmallows
    • Whipped cream
    • cinnamon sticks
    • pirouette cookies
    • coconut
    • caramel sauce
    • pumpkin spice syrup
    • raspberry syrup
    • peppermint schnapps
    • chocolate chips
    • sea salt

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    I hope this post inspires you to host a cookie swap of your own. Be sure to pin this post for next year if your holiday schedule is already booked for this year. I know this will become an annual event for me and my friends! If you have any questions on the food served, leave me a comment and I will be sure to reply to you!

    Creamy Crockpot Hot Cocoa


    • 1.5 cups whipping cream
    • 1 14oz can sweetened condensed milk
    • 6 cups milk
    • 1 teaspoon vanilla
    • 2 cups of chocolate chips (milk chocolate OR semi-sweet depending on how sweet you like it. I used a cup of each and I thought it was perfect.)


  • Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.
  • Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.
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    Recipe Source: Mrs Happy homemaker



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