Strawberries and Cream Popsicles

Summer is in full swing here and sometimes the temperatures are hot! Keep cool during the summer months with popsicles! I know we sure enjoy our fair share of popsicles! 

These Strawberries and Cream Popsicles make for a delicious and healthy snack! A tasty treat! 

Kids love to help make them and enjoy them on a hot summer day. We always have popsicles in the freezer during the summer. When the kids are playing or working hard they can come and grab a popsicle for a snack. A healthy and refreshing snack. Who doesn't love popsicles!?

Flavors of fresh sweet strawberries combined with a smooth cream combined together in this popsicle.

I used a Norpro Frozen Ice Pop Maker and this recipe works out perfectly for it! Simply fill the popsicle cells and put the sticks in and place in the freezer. The hardest part is waiting for them to freeze and set up.

When the popsicle are ready to enjoy, remove the lid and simply run the the maker under warmer water to loosen the popsicle, and make easier to pull out.

Keep cool on those hot days with popsicles. Kids love them!

This recipe can easily be used with any kind of fruit.

Strawberries and Cream Popsicles
Ingredients:
1 cup milk
1/4 cup heavy whipping cream
1 cup strawberry yogurt
2 Tbsp Clabber Girl cornstarch
1/4 cup sugar
1 Tbsp strawberry extract
3 cups fresh strawberries, chopped

Directions:
Add the milk, heaving whipping cream, and strawberry yogurt to a medium mixing bowl. Then add cornstarch and whisk together until smooth. Pour mixture into a saucepan and add the strawberry extract. Slowly bring the mixture to a boil, while continuously whisking. Continue whisking for about 4 to 5 minutes once mixture begins to boil, to thicken. Remove from heat and set aside and cool a bit.

While cream mixture is cooling, this is when I chop my strawberries. Place the chopped strawberries in a bowl.

Then divide half the cream mixture. Add one half the cream mixture to the strawberry bowl. Stir the strawberries and cream together. Set aside.

Use the other half of the cream mixture and pour a little in each popsicle mold, saving some to top off all the molds at the end.

Then fill molds to the top with the strawberry/cream mixture. Make sure to press down on the filled molds with a spoon, or insert a knife to get any air bubbles out. I banged the mold set on the counter some too. This will help the mixture settle and get out any bubbles. Add more strawberry mixture to the molds as necessary. Lastly top off each mold with the remaining cream mixture. Put the maker top on and insert popsicle sticks. Freeze overnight and remove from popsicle molds to serve.

PRINTABLE RECIPE HERE

 Enjoy this healthy and frozen summer treat!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Chocolate Crinkle Cookies

Cookies go fast in my house! It seems like once they are baked they are gobbled up no sooner than they are out of the oven! Cookies are a simple snack or dessert and these chocolate crinkle cookies are my favorite of all cookies. Yummy chocolaty goodness in a cookie!

I remember the first time I had them! My mom and I were at a crafter's holiday open house where they had refreshments and they had these cookies. We asked them what they were called and I have been making them since. Love them and so do my kids!

Plus they are super simple! Here's the recipe

Chocolate Crinkle Cookies 

Ingredients:
3/4 cup unsweetened cocoa powder
1 1/2 cup sugar
1 1/2 cup flour
2 tsp Clabber Girl baking powder
1/4 tsp salt
1/2 cup vegetable oil
3 eggs
1 1/2 tsp vanilla extract
1/2 cup powdered sugar

Directions:
Combine all ingredients, except the powdered sugar, together in a medium mixing bowl and mix together well. Batter will be dark brown and sticky. Cover with saran wrap and place in the refrigerator for at least an hour. Put the powdered sugar in a dish and set aside for later. Once batter is chilled roll about 2 tablespoons with your hands in a ball. Roll each cookie ball in the powdered sugar so it is fully coated then place on greased cookie sheet. Bake at 350 degrees for 10 minutes. I remove immediately at 10 minutes and let the cookies set up a little longer on the cookie sheet. Then remove them and place on a cooling rack. At 10 minutes they are so soft and delicious! Letting them set up on the cookie sheet a little longer after out of the oven allows them to set up more and easier to remove from the cookie sheet. Makes about 2 dozen.

PRINTABLE RECIPE HERE

I just made them for a cookie exchange at a Christmas party with friends. They are great around the holidays but will always be a favorite in our cookie jar any time of the year!

This post is sponsored by Clabber Girl Baking Powder but my

 thoughts/opinions are always 100% my own

Cinnamon Streusel Mini Muffins

It's nice to have different things available for the kids for breakfast before school! I try to occasionally have some homemade breakfast goodies for them! Mini muffins are easy and you get a lot out of one batch so they work out perfect! These cinnamon streusel mini muffins are the right amount of cinnamon in a muffin!

I made these recently for a brunch carry in I attended and they went over so well! It reminded me of how well my kiddos enjoy them too!

Cinnamon Streusel Mini Muffins 

Ingredients:
3/4 cup sugar
1/3 cup vegetable oil
1 egg
1/2 cup milk
1 tsp vanilla extract
2 tsp Clabber Girl Baking Powder
1/2 tsp salt
1 1/2 cup flour
cinnamon
Streusel topping:
2 tablespoons butter (melted)
2 tsp cinnamon
1/2 cup brown sugar
4 Tbsp flour
pinch of salt

Directions:
In a large mixing bowl combine the sugar, vegetable oil, egg, vanilla extract and mix together. Stir in the milk. Then add in the baking powder, salt, and flour. Slowly stir all the ingredients together until it is mixed well. Fill each muffin cavity of a greased mini muffin pan with batter. Add a small sprinkle of cinnamon to each batter filled muffin cavity and use a knife and stir it in.

In a medium mixing bowl, combine all the ingredients for the streusel topping. Mix it together to create a crumbly topping. Add the crumb topping to each batter filled muffin cavity by sprinkling it over top.

Bake at 350 degrees F for about 10 minutes. Cool before removing form pan and serving. A knife is helpful to remove from pan. Makes about 3 dozen muffins.

PRINTABLE RECIPE HERE

You know all things mini, you can't just stop at one! 

And you won't want to...they are delicious. So delicate and tasty!

This post is sponsored by Clabber Girl Baking Powder but my

 thoughts/opinions are always 100% my own

Sugar Cakes : A Rumford Complete Cookbook Recipe

These little sugar cakes are so simple and tasty!

I talked a little bit before about liking to make snacks for my kiddos to enjoy.

When looking through the Rumford Complete Cookbook this month, I had snacks in mind for a recipe to try!

These little cake muffins are delicious sweet treat! They are soft, moist and fluffy but yet pleasantly dense. Packed with a sweet flavor they are kid approved....my son loved these!

The Sugar Cakes recipe is on page 163 of the Rumford Complete Cookbook. Below is a photo of the recipe. 

Here is my version of the recipe with some updates.

Sugar Cakes: A Rumford Complete Cookbook Recipe

Ingredients:

1/2 cup butter, softened

1 cup flour

1 cup sugar

2 egg whites

Directions: 

Mix together the butter and the flour in a medium mixing bowl until crumbly. Add the sugar and mix well. Beat the egg whites until slightly frothy and add them to the dry mixture. Mix together well with a hand mixer. Pour mixture into a well greased mini muffin pan for small cakes. Sprinkle a small amount of sugar onto the top of each cake. Bake at 350 degrees for 15 minutes or until golden brown. 

The mixture was too runny with this recipe from the cookbook to roll out at all on a cutting board and cut into small cakes. I decided to bake them in the mini muffin pan and they turned out great! Mini cakes! 

The recipe makes 18 mini sugar cakes. 

PRINTABLE RECIPE HERE

A moist, sweet in flavor little mini cake. Grab a handful for a little snack! 

Candy Corn Rice Krispie Treats

Candy corn is probably one of the most popular Halloween candy treats! Maybe the most recognized for the Halloween time of year. What a fun twist on rice krispie treats and Halloween together is to make Candy Corn Rice Krispie Treats.

It's always fun to put together a fun creative treat! These are great for your child's class snacks, to pass out for trick or treating, or just a fun twist on rice krispie treats in the fall time!

Candy Corn Rice Krispie Treats

Ingredients:

mini marshmallows

rice krispie treat cereal

stick butter

red food coloring

yellow food coloring

Directions: 

For the Yellow layer: 

2 1/2 cups rice krispie cereal

2 cups mini marshmallows

1 1/2 Tbsp butter 

yellow food coloring

For the Orange layer: 

2 cups rice krispie cereal

1 1/2 cups mini marshmallows

1 Tbsp butter

red and yellow food coloring

For the White layer:

1 cup rice krispie cereal

1 1/4 cups mini marshmallows

1 Tbsp butter

Spray an 8 inch round pan with non stick spray. You will want to have wax paper available ready to use to shape your cereal in the pan, so the cereal doesn't stick to your hands and is easier to shape. You can use the microwave or stovetop, whichever you prefer.

Starting with the yellow layer, melt the butter and add the marshmallows and melt them together. Then add the yellow food coloring, a few drops for the desired yellow color and mix together. Then add the rice krispie cereal. Mix together well until all the cereal is coated with marshmallows. Shape the yellow layer around the outside edge of your round pan. 

For the orange layer, melt the butter and add the marshmallows then melt them together. Add the yellow and red food coloring to get the orange shade. Remember only a little bit of red coloring needed and more of yellow to get the orange shade. When you have your desired orange color, add the rice krispie cereal and mix together well until the cereal is coated with marshmallows. Shape the orange layer around the inside of the yellow layer in the pan. 

For the white layer, melt the butter and add the marshmallows then melt them together. Add the rice krispie cereal and mix together well until the cereal is coated with marshmallows. Then add to the center of the round pan. 

Make sure all the layers are pressed in the pan and pressed together. 

Allow the rice krispie treats to cool fully and set up for 30 minutes. When they are ready to cut, simply flip over the pan on a cutting surface and remove the treats from the pan. This is where a well greased pan is important, so it all comes out together. Using a large knife cut the rice krispie treats into triangles around the circle. This will give you the Candy Corn look. 

Makes 8 Candy Corn Treats. Double or triple the batch to make more of this easy treat. 

PRINTABLE RECIPE HERE 

Put a popsicle stick in the end, wrap in a clear party bag and tie with a colorful ribbon for a great treat for school or trick or treating!! Everyone will love them!!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Oatmeal Sticks - A Rumford Complete Cookbook Recipe

It's back to school here in our town! The boys have been back for about 3 weeks! We had a great summer and looking forward to Fall. Looking through the Rumford Complete Cookbook this month, I was looking for something that could work for the kids' lunches or a snack and I came across this Oatmeal Sticks recipe.

I like to try to make up a variety of snacks for the kids homemade here and there. This recipe is super easy and doesn't take long to put together and bake.  Double or triple the batch to have more made up.

The Oatmeal Sticks recipe is on page 120 of the Rumford Complete Cookbook. Below is a photo of the recipe. 

Here is my version of this recipe.

Oatmeal Sticks

Ingredients: 

3 cups flour

1/2 tsp salt

1 Tbsp sugar

1/4 cup butter - softened 

1 1/2 cups scalded milk

1/2 cup oatmeal or rolled oats

3 tsp Rumford Baking Powder

Directions: 

In a large mixing bowl, combine the flour, salt, sugar, and baking powder and mix together. Add the butter and blend in with the dry mixture. Scald the milk and then add to the oatmeal in a separate bowl and stir. Add the oatmeal/milk mixture to the dry mix and butter and mix together until well blended and smooth. Use hands and roll dough into sticks. I did about the thickness of a pencil, but a little shorter. Place on a greased baking sheet and bake for 10 minutes at 425 degrees. I got 60 sticks out of one batch! 

I did have a small bowl of flour to add a little to the dough as I was rolling out the sticks that prevented it from sticking to my hands. 

PRINTABLE RECIPE HERE

My kiddos really enjoyed them. They were tasty plain and they really enjoyed dipping them in peanut butter! I will be making more again! A delicious, healthy, and easy snack! 

This post is sponsored by Clabber Girl Baking Powder but my

 thoughts/opinions are always 100% my own.