Delectably Creative Treats

Posts made in July, 2017

Give Brunch A Twist With Bacon Wrapped Roasted Peach Skillet

Give Brunch A Twist With Bacon Wrapped Roasted Peach Skillet

on Jul 27, 2017 |

  This has been a super popular post on my Instagram account. Peaches are beautiful this time of year and I always have an abundance on hand. Today, I wanted to up the ante on brunch. This cast iron skillet is filled with Black Pepper Maple Bacon Wrapped Peaches, sunny side up eggs, crumbly tangy blue cheese, pecans and fresh blueberries! It truly is a stunning dish to serve your family and guests! Black Pepper Maple Bacon Wrapped Roasted Peach Skillet Ingredients for the peaches: 6-8 fresh peaches, sliced into 6 wedges 1 package of bacon 1/3 cup maple syrup 1/4 cup dark brown sugar fresh cracked pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on top. Take each of the peach wedges and wrap a slice of bacon around each. Place on the rack. When all peaches are wrapped with bacon, place in oven and bake 40-50 minutes. Turn the peaches over about every 15 minutes to brown all sides of the bacon. In a bowl mix maple syrup, dark brown sugar, and cracked pepper to taste. Remove peaches from oven and while hot, brush maple syrup mixture all over ever side of each peach. Place back in oven about 10 minutes to crisp up further. Grab a 10″ cast iron skillet or whatever size you have on hand. Remove peaches from oven when bacon is crisped to your liking. Place each bacon wrapped peach in cast iron skillet and drizzle remainder of maple syrup mixture over. Put in a low heat oven to keep warm. Eggs Prepare eggs to your liking. My skillet was made for only 2 people, hence only 2 sunny side up eggs. Place your cooked eggs on top of the warm peach skillet. Garnishes Blue cheese crumbles Fresh blueberries Toasted pecans Torn basil...

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Birthday Cheesecake Cookies

Birthday Cheesecake Cookies

on Jul 27, 2017 |

  It’s going to be a fun week of birthday celebrations around here! I figured I would share some of my favorite celebratory treats in honor of my upcoming birthday. I am ALL about cookies, which you have probably already figured out. I mean, it was the cookie that started my baking bug way back in the 1980’s.     These may look like ordinary sprinkle cookies, but they are hiding a secret! My newest birthday cookie recipe tastes like cheesecake and has NO butter!!! Yup, these are crazy good and super tender (especially after sitting over-night in an airtight container)     Birthday Cheesecake Cookies Ingredients: 8 oz block of cream cheese, softened (1 cup) 1/4 cup shortening 1 3/4 cups sugar 2 eggs 1 tbsp. clear vanilla 1 tsp baking soda 1 tsp salt 3 cups all purpose flour 2 cups rainbow sprinkles Directions: In a mixer, beat cream cheese until smooth. Add in shortening and beat 2 minutes, scraping sides of bowl. Mix in sugar thoroughly. Stir in eggs one at a time. Followed by vanilla and salt Mix in baking soda and flour a bit at a time (be sure to scrape sides intermittently) Finally stir in rainbow sprinkles. Scoop 2 tbsp. dough balls onto parchment paper and freeze for at least 4 hours. It takes cream cheese based items longer to freeze, but be patient it will make your cookies prettier! When cookie dough is frozen solid, preheat oven 375 degrees. Bake 15-20 minutes until edges are golden brown and tops should be...

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Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins

Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins

on Jul 22, 2017 |

  Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins   Yields: 12-14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips     Directions: Preheat oven to 400 degrees and line standard muffin tin with paper liners. Spray liners with nonstick baking spray to help prevent sticking. Sift flour, baking powder, and salt into a bowl and set aside. In a mixer beat butter until fluffy and smooth, about 1 minute. Add in sugar and beat 2 additional minutes. Mix in both cocoa powders and beat another minute. Be sure to scrape the sides of bowl intermittently. Stir in eggs, one at a time, followed by vanilla. Alternate mixing in dry ingredients with the buttermilk. Always finish with the dry ingredients last. Before fully incorporated and just a bit of flour is still seen, remove from mixer and add in chocolate chips. Finish stirring by hand until all ingredients are combined well. Scoop batter into lined muffin tin 3/4 way full. Bake 400 degrees 18-22 minutes until center bounces back when pushed down. Allow to cool on rack. Bittersweet Pecan Oat Topping Ingredients: 1 cup quick cook dry oats 1 cup pecan halves 1/2 cup bittersweet chocolate chips, melted 1/4 cup mini chocolate chips Directions: In a microwavable bowl, melt bittersweet chocolate chips in 30 second intervals and stir in between. When bittersweet chocolate chips are completely smooth, mix in oats, pecan halves, and mini chocolate chips. Combine well and top on warm Double Chocolate Buttermilk muffins. Optional Garnish: Lightly sift cocoa powder over topped muffins for a beautiful finish.    ...

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S’more Cookies Please

S’more Cookies Please

on Jul 20, 2017 |

  Here is my simple S’more Cookies recipe. I love every aspect of a good s’more, but I am always looking for a way to recreate the flavors in a new dessert. These s’more cookies are made with whole wheat flour, mini chocolate chips, a giant toasted marshmallow, and graham cracker crumbs.   S’more Cookies Please Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1 package dry instant vanilla pudding mix 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 1/3 cups whole wheat flour 1/3 cup graham crackers, chunks and crushed are ok! 1 1/2 cups mini chocolate chips Standard size marshmallows   Directions: In a mixer beat butter and shortening until smooth. Add in sugars and beat for 2 minutes. Mix in dry pudding mix and beat another 1 minute. Remember to scrape the bowl and then add in one egg at a time. Stir in vanilla, salt, and then graham crumbs. Add in baking soda and followed by whole wheat flour. Stir in mini chocolate chips. Scoop out 2 tbsp size dough ball and place on a parchment lined tray. Freeze about 20-30 minutes until dough is firm all the way through. Preheat oven 375 degrees and bake frozen cookie dough about 9-10 minutes until edges are golden brown. After baking all of the cookies, place a standard size marshmallow on top of each cookie. If you have a kitchen torch, toast the marshmallow and then gently tap it down to cover the majority of the cookie. If you don’t have a torch, set the oven to broil-hi and place under broiler watching very carefully until marshmallows toast. Drizzle with melted chocolate and a piece of graham...

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The BigFoot Happy Camper Shake

The BigFoot Happy Camper Shake

on Jul 20, 2017 |

  There’s nothing like sipping on an ice cold, creamy milkshake on a hot summer day. One of my daughters favorite treats is an over-the-top shake. My girls love all of the foods and flavors that celebrate camping life. From s’mores to popcorn, any kind of hand-held snack that’s reminiscent of outdoor family time, pulls at our heartstrings. When I saw Little Debbie Happy Camper Cakes, I knew just how to whip them into a delightful camp food-inspired dessert. The Bigfoot Happy Camper Shake was wittingly named by my silliest little girl. Mason jars make a perfect mug for these gigantic milkshakes. My Bigfoot Happy Camper Shake is happily blended with frozen bananas, Little Debbie Happy Camper Cakes (chocolate) and dark chocolate almond milk. That’s right, NO ice cream in this swirled up concoction, so technically, it can pass as a smoothie! To make the milkshake scream camping, I dressed it up with chocolate and peanut butter drizzles, toasted marshmallows, banana chips, fresh popcorn, and a Little Debbie Happy Camper Cake. Don’t forget to add an adorable paper straw.     The Bigfoot Happy Camper Shake Yields: 6-8 servings Ingredients: 3 Little Debbie Happy Camper Cakes, Chocolate 4 large frozen bananas 1 1/2 – 2 cups of chocolate almond milk Directions: Start with 1 cup of chocolate almond milk and slowly add more until the consistency you like is achieved. Puree all of the above ingredients until completely combined. Garnishes: Chocolate fudge sauce, place in a squeeze bottle Peanut butter, melted and placed in a squeeze bottle Freshly popped popcorn Banana Chips Little Debbie Happy Camper Cakes Mini Marshmallows Assembly: Take each mason jar and squeeze the chocolate sauce inside the rim, circling twice so it will drip down. Pour the shake inside of the mason jar, leaving about 1-2 inches of room from the top. Melt peanut butter in a microwave safe bowl and place in a squeeze bottle. Drizzle around rim and outside of the rim, so it will drip down the jar. Take a handful of mini marshmallows and place on one side of the opening of the mason jar. Toast marshmallows with kitchen torch. Skewer the Little Debbie Happy Camper Cake on a straw, to help it stand upright, and allow it...

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Happy Campers Arrow Treats

Happy Campers Arrow Treats

on Jul 17, 2017 |

Little Debbie’s Happy Camper Cakes are so versatile and the perfect shape to recreate a popular camping/summer camp activity! My family LOVES archery and as I was indulging in one of these tasty Little Debbie Happy Camper Cakes (chocolate of course), I thought to myself “these look exactly like the tip of an arrow”. Off to the kitchen I go, determined to build a snack that is representative of our favorite outdoor sport, archery. These fun and creative treats are made of 3 simple, easy to find ingredients. My girls loved assembling their arrows and using their favorite colored fruit leather. My Happy Camper Arrow Treats are great for outdoor parties, camping themed birthdays, or any gathering celebrating the great outdoors. Happy Camper Arrow Treats Ingredients: 1 box of Little Debbie Happy Camper Cakes (this will yield 5 arrows) 5 pretzel rods 3-4 fruit leather squares Directions: Remove wrappers from all off the Little Debbie Happy Camper Cakes Place each of the Happy Camper Cake on the top of a pretzel rod. Push down gently until about half way into the tree cake. Using clean scissors, cut the fruit leather into a pointy, oblong shape (like a football). Cut small slits up each of the sides, but be sure to leave a little room in the center so the “feather” doesn’t rip apart. Place 2 “feathers” on the opposite end of the Happy Camper Cake by slightly wrapping it around the pretzel rod. The fruit leather will stick!...

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Red, White, and Blue Burgers

Red, White, and Blue Burgers

on Jul 14, 2017 |

  Let’s celebrate America with a burger, but this burger shall only be adorned with red, white, and blue toppings. Red, White, and Blue burger is not your ordinary chicken burger, it’s made with a juicy and perfectly seasoned chicken breast patty and smothered in thick Brie cheese for a perfect creaminess in every bite. Stack on fire roasted red bell peppers, smoky bacon and a homemade fresh blueberry bbq sauce for a jaw dropping experience.   Red, White and Blue Burger For the patty: 2 pounds of ground chicken breast 3 tbsp. montreal seasoning 1 whole Vidalia onion, minced into meat 1/2 cup yellow cornmeal 2 tbsp. hot sauce Blueberry sauce: 3/4 cup ketchup 1/4 cup dark brown sugar 1/2 cup apple cider vinegar 3 tbsp. Worcestershire sauce 1 garlic clove, minced 1 cup fresh blueberries 1/2 tsp onion powder 1/4 tsp ground mustard 1/4 tsp ground all spice 2 tsp hot sauce salt to taste Toppings: 4 red bell peppers smoky, crisp bacon 6 white tender hamburger buns 6 large thick slices of brie cheese     Preheat grill to 350 degrees and spray with nonstick. In a bowl combing all of the patty ingredients and gently mix together by hand. Be sure not to overmix and cause for a tough burger. Form 6 burger patties and placed on oiled grill. Cook about 6-8 minutes on each side until internal temperature 165 degrees. Right before pulling burgers off of grill, place a thick cut piece of brie cheese and allow to melt. Make blueberry bbq sauce: You can actually do this first and allow the simmering to take place while burgers are being made and cooking. In a medium pot combine all of the blueberry bbq ingredients and bring to a boil on medium heat. Lower heat and allow to simmer 15 minutes. Remove from heat and allow sauce to thicken. I like to keep my blueberries whole for texture and presentation, but if you would like, you can puree sauce and then put through a strainer. Brush olive oil on red peppers and place on grill. Fire roast the peppers until charred on all sides. Slice with a box cut technique so there are 4 large...

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Banoffee Caramel Muffins

Banoffee Caramel Muffins

on Jul 13, 2017 |

The perfect mix up of all of our favorite breakfast flavors baked into a perfectly tender muffin. These days, my family can’t seem to get enough of freshly baked muffins. Muffins are such a versatile breakfast vehicle and an easy on-the-go meal or snack. I try to have a batch or two made per week  and they store perfectly in the freezer. Today, I am sharing one of my favorite combinations, Banana-Coffee-Toffee and Caramel. These flavors pack a punch on your tastebuds and are a tasty treat first thing in the morning. Banoffee Caramel Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar, packed 1/4 cup sugar 2 eggs 2 tsp pure vanilla extract 1 tsp cinnamon 1 tsp espresso powder or instant coffee mix 1 1/4 cups buttermilk 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup toffee pieces Directions: Preheat oven to 400 degrees and line standard cupcake tins with paper liners. Spray liners with nonstick spray to help prevent sticking when eating warm muffins. Sift flour, baking powder, and salt into a bowl and set aside. In a mixer, beat bananas and sugars until well combined. Mix in eggs and be sure to scrape the sides of bowl. Stir in vanilla, cinnamon, and espresso powder. Follow up with buttermilk. Finally mix in dry ingredients and just before it is completely combined, remove from mixer and pour in toffee pieces. Mix by hand until all if fully incorporated. Fill paper liners almost full and bake 20 minutes until center bounces back. Caramel Oat topping: Ingredients: 1/2 cup Caramel sauce (store bought or homemade) 1 cup of dry, instant oats 1/4 cup toffee pieces Directions: In a bowl combine all of the ingredients above. Mix well and place generously on top of each hot muffin. Garnishes: Banana chips Additional caramel drizzle Toffee pieces Whole coffee...

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Cute & Simple Happy Camper Kabobs!

Cute & Simple Happy Camper Kabobs!

on Jul 12, 2017 |

  Keep an eye out for Little Debbie’s newest snack, Happy Camper Cakes! Bright and tasty green trees for the outdoor lover in all of us. I wanted to create something fun and easy to assemble while out camping, picnicking, or just getting the kids to be creative with their food.  My girls love having the choice of vanilla or chocolate Happy Camper Cakes as an element to their Happy Camper Kabobs. The sky is the limit on what you can skewer! Choose from your favorite fruits, marshmallows, and even use pretzel rods instead of a bamboo skewer.     Happy Camper Kabobs Supplies: 1-2 boxes of Little Debbie Happy Camper Cakes (depends how many kabobs you are making. 1 bag of standard marshmallows 1 pound of fresh strawberries or any kind of fruit your little campers love! Bamboo skewers or pretzel rods         Assemble: Lay skewers and all fruit, marshmallows, and Little Debbie Happy Camper Cakes on clean surface. Start by placing a piece of fruit, followed by a marshmallow and then a Little Debbie Happy Camper cake.     Repeat the pattern until the skewer is covered. Enjoy eating by a fire, pool, or lounging around outdoors....

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Little Debbie S’mores Cake Roll Ice Box Cake

Little Debbie S’mores Cake Roll Ice Box Cake

on Jul 12, 2017 |

The classic flavor combinations of marshmallow, chocolate, and graham cracker can’t be beat! That’s why I have fallen in love with Little Debbie’s S’mores Cake Rolls! I can’t get enough of them and neither can my littles. It’s super-hot here in Florida, I’m talking 95-105 degrees with humidity every day. My family really loves ice cream, more like infatuated with that icy, cold treat. I figured why not use Little Debbie S’mores Cake Rolls to really put a fabulous dessert together. This ice box cake is simple, make-a-head, and beyond tasty. If you ask me, the best part is the Little Debbie S’mores Cake Rolls crust! Little Debbie S’mores Cake Roll Ice Box Cake For the crust: 2 cups chocolate graham cracker crumbs 1/2 cup unsalted butter, melted 2 packages of Little Debbie S’mores Cake Rolls, unwrapped   Directions: Line a 8″ round cake pan with plastic wrap with enough to let the ends hang over the edge of pan. Cut out a circle of parchment paper to line the bottom of the cake pan as well. Place it on top of the plastic wrap, this will help remove the cake easier. Place chocolate graham cracker crumbs and melted butter in food processor, pulse until well combined. Put all of the butter covered crumbs in the lined cake pan and press down firmly, forming a nice even layer of crust.   4. Stand each of the Little Debbie S’mores Cake Rolls vertically and line the cake pan with them. You are forming a border like structure to hold the ice cream in place. For the Graham Cracker Ice Cream Filling: 1/2 gallon of softened vanilla ice cream 2 cups of original graham cracker crumbs 1 & 1/2 cups mini marshmallows Directions: Make sure ice cream is soft enough to stir and pour into a large mixing bowl. Mix in graham cracker crumbs and the mini marshmallows. Stir so all flavors are combined. Carefully and slowly pour the ice cream mixture into the center of the Little Debbie S’mores Cake Roll lined cake pan. Place in freezer at least 12-24 hours for a firm set.     Garnishes: 1 bag of standard size marshmallows Chocolate fudge or sauce kitchen torch, optional Directions: Remove frozen cake from...

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Patriotic Cake Shake

Patriotic Cake Shake

on Jul 3, 2017 |

  I’m so excited to be partnering up with Little Debbie as one of their brand ambassadors. I have been lucky enough to still find Little Debbie’s Red, White and Blue seasonal snacks at local grocers, so I thought a fun, patriotic milkshake would be a fun way to indulge this summer. This fun, over-the-top, show stopping shake is made with Little Debbie Red, White, and Blueberry Creme Rolls and Red, White, and Blue Cake Squares! Besides the chunks of Blueberry Creme Rolls, this giant shake sports fresh blueberries and strawberries to give an extra pop of flavor. Jazz up any Patriotic celebration and table scape with this festive and whimsical dessert shake. *Recipe created using Little Debbie® Red, White and Blue seasonal snacks, found in stores May through June.  Ingredients can be substituted for other available patriotic inspired snacks.     Patriotic Cake Shake yields up to 6 servings   4 cups vanilla ice cream 1/3 cup strawberry milk 3 unwrapped Little Debbie Red, White, and Blueberry Creme Rolls (*Substitutions can be made based on availability) fresh blueberries and strawberries 1 can store bought frosting Red and blue sprinkles Little Debbie Red, White, and Blue Cake squares (*Substitutions can be made based on availability) Method: Combine ice cream and strawberry milk in blender. Puree until smooth. Add in 3 unwrapped Little Debbie Red, White, and Blueberry Creme Rolls and blend until almost smooth.   Assembly: Take store bought frosting and smear on the rims and sides of mugs. Sprinkle and roll rims in red and blue sprinkles for garnish. Pour shake into mugs and drop in handfuls of fresh blueberries and strawberries. Take a straw or a skewer and slide another whole Little Debbie Red, White, and Blueberry Creme Roll half way down followed by a whole strawberry and a Little Debbie Red White, and Blue Cake Square....

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Rainbow Animal Tracks Brownie Ice Cream Sandwiches

Rainbow Animal Tracks Brownie Ice Cream Sandwiches

on Jul 3, 2017 |

  I have been fortunate to have been chosen as a Little Debbie Ambassador! Which is actually a perfect match, like peas in a pod, I have been enjoying Little Debbie snacks and treats ever since I was in school (which seems like ages ago). My daughters eat Little Debbie Mini Muffins almost every morning and my husband always has a little treat from me placed in his brown bagged lunch.     I’m excited to share with everyone a new line of Little Debbie products, just in time for summer celebrations! My super simple and cute Rainbow Animal Tracks Brownie Ice Cream Sandwiches are the perfect treat for summer parties and picnics. These new line of Little Debbie Brownies have adorable animal footprints stamped on every serving. My daughters loved seeing which prints were on their brownie ice cream sandwiches! To make each ice cream treat a bit more festive and kid approved, I rolled each of these cold and tasty hand-held desserts in rainbow sprinkles!     All you need is 3 ingredients to make these bright and indulgent treats. Little Debbie Rainbow Animal Tracks Brownie Ice Cream Sandwiches Ingredients: yields-5 sandwiches 2 boxes of Little Debbie Animal Tracks Brownies 1/2 gallon of your favorite ice cream rainbow sprinkles   Assembly: Take 5 opened Little Debbie Animal Tracks Brownies and lay track side down. Place a 1/3 cup of ice cream on top, let soften on counter to make shaping a bit easier. Sandwich the top of the ice cream with another Animal Tracks Brownie, track side up. Place rainbow sprinkles on a shallow dish and roll sides of brownie ice cream sandwich on each side. Place on parchment paper and back in freezer to allow to firm. To make eating these Little Debbie Animal Tracks Brownie Sandwiches a game, wrap each sandwich in foil or brown parchment paper and place in a basket before offering as a treat. Mention which Animal Track Brownie shape you are searching for and whoever chose this print gets a prize!...

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