cooking with kids: lemon blueberry pie

Yesterday was our annual 4th of July picnic and we served one of my all time favorite pies: lemon on a graham cracker crust. My grandmother made it for me at every birthday when I was a child AND every other time I could talk her into it. Her recipe was a bit complex, but perfect.

But today I’m sharing with you my simple version AND I’m throwing in a few blueberries since yesterday was a patriotic holiday. It was absolutely delicious.

And this is the perfect recipe to get the kids involved with. I love nothing better than getting messy in the kitchen with my boys!

Did I mention this is the easiest recipe ever?! Oh… and that it’s low fat?! Here’s what you need:

  • 1 can sweetened condensed milk, fat free
  • 1 thawed container of Cool Whip, low fat
  • 1/2 cup lemon juice, real
  • 1 graham cracker crust
  • 1 cup blueberries

Simply mix the milk, Cool Whip and lemon juice together. Poor into crust. Chill for at least 2 hours. Sprinkle with blueberries and serve.

As always, I hope you’re inspired to craft, bake and create! Happy Thursday everyone!

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dairy free Oreo pudding sundae

Last week I posted about my son’s food allergies and about this pudding sundae idea I saw in Kraft Foods most recent issue of Food & Family. Well that one was a chocolate chunk & marshmallow sundae.

Today, I’m sharing the same idea, but as an Oreo sundae. Did you guys know that Oreos have no dairy, no egg, and no nut?! They are the number one cookie in my house just for that reason!

So here’s how you make these dairy free sundaes:

  • 2 pkgs Jell-O Oreo Instant Pudding
  • 2 1/2 cups cold soy milk (less than what the packaging recommends because you want the pudding to be a thicker consistency)
  • 10 -12 Oreos (not crushed, but broken into small chunks)
  • cones

Whisk your pudding and milk until smooth, add the additional Oreos and then freeze for 4 hours and serve. (Tip: Freeze the pudding in a ZipLock Freezer Bag for easy cleanup.) 

Not only is this treat yummy, but it doesn’t melt as quickly as traditional ice cream so you could actually scoop an entire tray of them for your guests all at once and not worry that the first few will be messy before you serve!

I hope your loved ones with food allergies like these little treats! My youngest loved them and as you can see here, his big brother, who can have ice cream all day long, loved them too!

And as always, I hope you’re inspired to craft, bake and create! 

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chocolate & marshmallow sundae

My readers know that my youngest has severe food allergies: nut, dairy and egg (unless baked into recipes). He’s such a sweet little boy and rarely complains, but I can’t stand for him to feel left out so I’m always looking for ways to adapt recipes so that he can enjoy them too.

My latest is this fabulous Chocolate Chunk & Marshmallow Sundae recipe in Kraft Foods most recent issue of Food & Family.

We’ve only found one soy ice cream that he really likes and a small pint costs $6 so when I saw this pudding based sundae idea I was ecstatic to give it a try! You can hop over to Kraft to see the original recipe and the how to details, but here’s my twist to make it dairy free:

  • 2 pkgs Jell-O Chocolate Instant Pudding
  • 2 1/2 cups cold soy milk
  • 1 cup Jet-Puffed Miniature Marshmallows
  • 1/2 cup dairy free chocolate chips (I used Divvies)
  • Waffle cone cups

Whisk your pudding and milk until smooth, add the marshmallows and chocolate and then freeze for 4 hours. Serve in waffle cone cups. 

 It was a huge hit for a little boy that typically only gets vanilla ice cream.

As always, I hope you’re inspired to craft, bake and create!

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patriotic cake + FREE printables

With Memorial Day only a few days away and summer about to kick into high gear, I wanted to create a super simple red, white and blue patriotic cake that you can put together in a snap! The first thing you need to do is:

DOWNLOAD my FREE Patriotic Party Printables

The set includes cupcake rounds (the circles embellishing this cake), a four pattern pennant banner and dessert tags (seen here with other holiday recipesthat you can edit within the file before you print!

Next, bake a cake and flat ice it with buttercream. (Tip: If you’re in a hurry, or just not confident of your icing skills, order one from your favorite bakery.)

Now, punch out the cupcake rounds with a 2.5″ circle punch. Hot glue the circle to the end of a lollipop stick (cut in half) and insert the stick into the cake. (Tip: See pictures of how easy this is in my Robot Birthday Party Cake post.)

Finally, edge your cake with red sixlets found at most any candy shop. I picked these up at Party City. (Tip: If you love the cake plate, it’s from the Martha Stewart collection at Macy’s.)

Hop over to Snackpicks.com to see more Memorial Day recipes! As always, I hope you’re inspired to craft, bake and create!

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rainbow ice cream sandwiches

Summer is almost here and honestly I’m giddy for the last day of school. Having my boys home with me all summer is such a blessing. We have tons of day camps, classes and other activities planned and I’m not sure who’s more excited, them or me!

So in honor of the upcoming summer vacation, I made mini ice cream sandwiches the no-bake way. Pick up some Keebler Chips Deluxe Rainbow Chocolate Chip minis, pack them full of French Vanilla ice cream and refreeze on wax paper until you’re ready to serve. They’re just the right size and delish!

As always, I hope you’re inspired to craft, bake and create!

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bumble bee wafer cookies

This is a super simple idea, which I love! But not only is it easy, it’s also yummy and pretty. This simple cookie hits all three musts when entertaining!

I made these for a buzzing bee baby shower idea (see my full collection here) I whipped up for Kellogg’s Snackpicks.com. Hop over and visit them for my Dark Chocolate & Coconut Banana Pudding Bites. Now they are something to buzz about!

You’ll just need some Keebler Vanilla Wafers and yellow melting chocolates (found at your local craft or baking supply store in all colors). I also topped a few with candy bumble bees. If you can’t find these, you’ll find other edible sugar creations in the same area as the melting chocolates.

Just melt the chocolate in eight second intervals in a microwave safe bowl, dip and allow to dry on wax paper. If you have candied decorations attach them before the chocolate sets. These cookies are that simple!

As always, I hope you’re inspired to craft, bake and create!

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dark chocolate coconut banana bites

I whipped these dark chocolate coconut banana pudding bites up for my latest post with Kellogg’s Snackpicks.com. And let me tell you, it all sounded yummy in my head and then I made it. Oh my!

This might be the best “sophisticated” dessert I’ve ever created. You did know that putting any dessert in a small tasting glass makes it sophisticated, right? Just wanted to make sure. {wink}

This super simple recipe highlights the new Keebler Chips Deluxe Dark Chocolate Chunk cookie. {YUM!}

And it would be perfect for a bumble bee baby shower or bridal shower (see my full printable party collection), or any kind of tasting party for that matter.

I promise… you won’t be disappointed! It is so delish! You can hop over to Kellogg’s Snackpicks.com for the recipe and how tos. As always, I hope you’re inspired to craft, bake and create!

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love you to the moon cake

Today is my 16th wedding anniversary. I know! 16 years! Eeeekkk! Let’s just pretend I got married at age 10 so I can be 26… {smirk}

So for the occasion, and in the spirit of all my super easy DIY cakes lately (nautical baby shower cake, robot birthday cake, Easter bunny cake, patriotic red, white and blue cake), I made a “love you to the moon” cake. I meant for there to be a moon… but I ran out of time. You moms know the drill! {grin}

So here’s what you’ll need:

  • Flat iced two layer cake (preferably from your favorite bakery so you don’t have to bake)
  • Pink heart marshmallows
  • Needle
  • Cross-stitch thread
  • Pink sixlets (to hide your cake edges); I picked mine up at Party City

Just thread your needle, lightly dampen the sting, and thread the marshmallows. Be gentle or they’ll break/split. Once threaded, just place small dots of icing on the cake sides, make sure your marshmallow string is evenly spaced apart, and attach. It’s that easy!

As always, I hope you’re inspired to craft, bake and create! Happy Friday and Hoppy Easter!

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s’more brownie & marshmallow whip

I’ve had a sweet tooth all week. I’m not sure what’s up with me, but of course my kiddos love it. So yesterday we were debating over whether or not to have s’mores or brownies for dessert… so we compromised and the outcome was incredible!

AND I was able to make it dairy-free so that my little guy could enjoy them too!

Here’s what you’ll need:  Duncan Hines Chewy Brownie Mix, Chocolate Graham Crackers, Butter (I used Smart Balance Lite, vegan, for my little guy) and Kraft Jet-Puffed Marshmallow Creme.

And here are the simple steps:

  1. Make your crust ~ crush one bag (1/3 box) of graham crackers and mix with 1/4 cup softened butter 
  2. Prepare the mix ~ with eggs, oil and water as directed
  3. Layer ~ place thick layer of your graham cracker crust in a 8×8″ pan and top with brownie mix
  4. Bake ~ according to box instructions
  5. Serve ~ with a dollup of marshmallow creme

And with summer, BBQs and tons of outdoor fun just around the corner, why not make them brownie bites! They’re easy to serve, easy for guests to manage while mingling and the perfect portion size.

As always, I hope you’re inspired to craft, bake and create!

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peanut butter pretzel m&m bars

I’m ending the week with my Peanut Butter Rice Krispie Pretzel M&M Bars! They are A-MAZ-ING!

The Pretzel M&Ms are fabulous on their own, but I wanted to make treats for the family so this is what I came up with. And they are YUMMO! Trust me.

You’ll need all your normal Rice Krispies Treats ingredients (marshmallows, butter, Rice Krispies) plus peanut butter and Pretzel M&Ms.

  • 3 tablespoon butter
  • 1 bag large marshmallows
  • 6 cups KELLOGG’S RICE KRISPIES
  • 1/2 cup peanut butter
  • cup Pretzel M&Ms

Instructions:

  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.
  2. Add peanut butter, allow to melt and remove from heat.
  3. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
  4. Using buttered spatula or wax paper evenly press 1/2 of the mixture into 13 x 9 x 2-inch pan coated with cooking spray. Sprinkle with Pretzel M&Ms. Layer other half of mixture and top with more Pretzel M&Ms.
  5. Allow to cool. Cut into 2-inch squares.

Enjoy! And as always, I hope you’re inspired to craft, bake and create!

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