Browsing Tag

desserts

0 In food/ Recipes

Lucky Charms Ice Cream Sandwiches

Lucky charms ice cream sandwiches

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These Lucky Charms Ice Cream Sandwiches are beyond magically delicious. They are outrageously addicting. Whether you are making them for St Patrick’s Day, to beat the summer heat or just for a special treat, they are something that everyone will love and are super easy to make! Scroll down for my recipe.

Lucky Charms Ice Cream Sandwiches

Lucky Charms Ice Cream Sandwiches

Ingredients:

  • 4 cups of Lucky Charms Cereal
  • 1 bag of mini marshmallows
  • 1/2 stick of butter
  • ice cream

Directions:

  1. Start by spraying a baking sheet with nonstick baking spray.
  2. In a microwave safe bowl, combine the marshmallows and butter and put in the microwave for 2 minutes, stopping to stir in at each minute interval.
  3. Once the marshmallows are completely melted and combined with butter, mix in the lucky charms and stir well so that all the cereal pieces are evenly coated with marshmallow.
  4. Pour the cereal-marshmallow mixture onto the baking sheet and press down with a rubber spatula, flattening as you go.
  5. Allow to cool and then cut into squares to make your sandwiches. You can also use cookie cutters as well. I love this pack of fun cookie cutters on Amazon for all holidays!
  6. When you are ready to serve, smear 1 scoop of ice cream on one of the Lucky charm bars, sandwiching in between.

Enjoy!!!

Lucky Charms Ice Cream Sandwiches

Lucky Charms Ice Cream Sandwiches

 

Lucky Charms Ice Cream Sandwiches

 

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Lucky charms ice cream sandwiches

For more of my favorite desserts and sweet treats check out:

My homemade ice cream

Strawberry Cheesecake Trifle

Peanut Butter Chocolate Chip Bars

Fudgy Chocolate Zucchini Bars

Lucky Charms Ice Cream Sandwiches

Lucky Charms Ice Cream Sandwiches

These lucky charms ice cream sandwiches are the perfect treat whether you are celebrating St Patrick's Day, looking to cool down or just want something sweet. Be careful though, they are magically delicious, and super addicting! But also easy to make!
Prep Time 15 mins
Cook Time 5 mins
Course Dessert

Ingredients
  

  • 4 cups Lucky Charms cereal
  • 1 bag mini marshmallows
  • 1/2 stick butter
  • ice cream

Instructions
 

  • Start by spraying a baking sheet with nonstick baking spray.
  • In a microwave safe bowl, combine the marshmallows and butter and put in the microwave for 2 minutes, stopping to stir in at each minute interval.
  • Once the marshmallows are completely melted and combined with butter, mix in the lucky charms and stir well so that all the cereal pieces are evenly coated with marshmallow.
  • Pour the cereal-marshmallow mixture onto the baking sheet and press down with a rubber spatula, flattening as you go.
  • Allow to cool and then cut into squares to make your sandwiches. You can also use cookie cutters as well
  • When you are ready to serve, smear 1 scoop of ice cream on one of the Lucky charm bars, sandwiching in between.
  • Enjoy!
Keyword desserts, holiday recipes

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19 In food/ halloween/ Recipes

Leftover Halloween Candy Cookie Bars

Leftover Halloween candy cookie bars

Every year once Halloween is over, that bowl of leftover candy sits in the cabinet. Usually it doesn’t last long because I have no will power and will eat it for breakfast, lunch and dinner and then I’ll have Rick take some to work  to get it out of the house. These Leftover Halloween Candy Cookie Bars are the perfect and most delicious way to use up that candy!

 

Leftover Halloween Candy Cookie Bars

Ingredients:

  • 2 1/4 cups of all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup unsalted butter at room temp
  • 3/4 cup brown sugar
  • 3/4 granulated sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 cup chocolate chips
  • leftover Halloween candy (I find that the chocolate based works best – no gummy or sour candies)
  • I added these leftover googly eye sprinkles we had

Directions:

  1. Preheat your oven to 350 degrees F.
  2. Line a baking tray with parchment paper or spray really well with nonstick baking spray.
  3. In a medium bowl, mix together flour, baking soda and salt.
  4. In a separate bowl (I used my Kitchen Aid), mix together butter, brown sugar and granulated sugar until creamed together.
  5. Add in the eggs and vanilla, mixing well.
  6. Add in the flour mixture (dry ingredients) into the wet ingredients and stir until combined.
  7. Sprinkle in the chocolate chips. (If you have M&Ms you can use those too!)
  8. Spread the cookie dough on the prepared baking tray, pressing down until firm.
  9. Bake until golden brown (about 20 minutes)
  10. While the cookie dough bakes, unwrap your chocolate candy and break into chunks.
  11. When the cookie dough is done baking, remove from the oven. Press the chocolate candy pieces into the top of the cookie dough while still warm. We had leftover googly eye sprinkles so I sprinkled those on too.
  12. Allow to cool completely, then cut and serve.

 

Leftover Halloween Candy cookie Bars

 

Leftover Halloween Candy Cookie Bars

Leftover Halloween candy cookie bars

Leftover Halloween Candy Cookie Bars

This is the perfect recipe to use up all that leftover Halloween candy.
5 from 4 votes
Prep Time 20 mins
Cook Time 25 mins
Course Dessert

Ingredients
  

  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup unsalted butter melted
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 cup chocolate chips or M&M's
  • leftover Halloween candy roughly chopped (choclated based works best, no gummies)

Instructions
 

  • Preheat your oven to 350 degrees F.
  • Line a baking dish with parchment pray or spray with nonstick baking spray.
  • In a medium bowl, mix together flour, baking soda and salt.
  • In a separate bowl (I used my Kithchen Aid) mix together butter, brown sugar and granulated sugar until creamed together.
  • Add in the eggs and vanilla to the butter sugar mixture, mixing well.
  • Add the dry ingredients (flour mixture) into the wet ingredients, and stir until combined.
  • Sprinkle in the chocolate chips or M &Ms
  • Spread the cookie dough into the prepared baking dish, pressing down until firm.
  • Bake until golden brown (about 20-25 minutes).
  • While the cookie dough bakes, unwrap your Halloween candies and chop or break into chunks.
  • When the cookie dough is done baking, remove from oven. Press the chocolate pieces into the top of the cookie while still warm. We had leftover googly eye sprinkles so I sprinkled those on as well.
  • Allow to completely cool, then cut and serve.

Halloween bat decor Halloween bakeware Halloween baking sprinkles

For more Halloween ideas check out:

Halloween Yogurt Bark

Pumpkin Spice Snack Mix

Boo Your Friends and Neighbors

 

Pin for later

Leftover Halloween Candy Cookie Bars

 

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11 In food/ Recipes

Joanna Gaines’ Lemon Poppyseed Bread Recipe

Joanna Gaines Lemon Poppyseed Bread
Joanna Gaines' lemon poppyseed bread recipe from Magnolia Table

Disclaimer – this post contains affiliate links

If you haven’t made Joanna Gaines’ Lemon Poppyseed Bread this is my take on it. So for those who didn’t know, Joanna Gaines is pretty much my spirit animal. I love her classic style, her effortless take on design and entertaining, her family values, her cute relationship with Chip, her kids names (I mean we almost named our son Duke), and pretty much everything about her. So naturally when she came out with her own cookbook I read every page cover to cover in one night, tagging all the pages I wanted to try.  (Side note – if you haven’t already checked out Magnolia Table, Joanna Gaines’ cookbook, do yourself a favor and get yourself a copy!)

Now let me give you a little back story.  I absolutely love to cook. There’s something so therapeutic about being in the kitchen with some music playing and just throwing in some random flavors and watching it come together and the looks on everyone’s faces as they dig into your masterpiece.  However, my family will be the first ones’ to tell you I’m no baker.  I mean I once made chocolate chip cookies from scratch, we ran out of vanilla extract so I threw a little anise in. (Why not?) Well, the end result was absolutely repulsive, they tasted like black licorice! And then there was the time I made a cheesecake for my sister’s birthday and it was stuck to the pan, we pretty much had to scoop it out.

So when I told my family I was going to make Joanna Gaines’ lemon poppyseed bread they just gave me a look.  So there I was, just me and my apron in the kitchen in all my glory ready to prove my family wrong when I realized the recipe called for vanilla extract and there was none to be found in my spice cabinet. The dude was taking a nap so I couldn’t run out to the store, but I saw a tiny bottle of almond extract in the back. This tiny voice inside my head told me I’d been down that road before and hadn’t I learned my lesson but I thought why not I can use almond instead right?

Well my friends, I am renaming this Nicolle’s Victory Loaf  because let me tell you, the combo of lemon and almond is just so perfectly fresh and sweet!

Here’s my spin on Joanna Gaine’s lemon poppyseed bread

Joanna Gaines' lemon poppyseed bread recipe from Magnolia Table

Ingredients:

Lemon Poppyseed Bread 
Vegetable oil spray
2 1/2 cups flour
1 tablespoon poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 2/3 cups sugar
2/3 cups milk
1/2 cups vegetable oil
3 eggs
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon almond extract (Jo’s calls for vanilla here)

Lemon Drizzle 
1 1/2 cups powdered sugar
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice

Directions:

1.) Preheat the oven to 350 degrees F. Spray a 9×5 inch loaf pan with vegetable oil.

2.) In a medium bowl, whisk together flour, poppyseeds, baking powder, baking soda and salt.

3.) In another bowl combine sugar, milk, eggs, oil, lemon zest, lemon juice and almond extract stirring until all combined. Add the dry ingredients to the liquid mixture and stir together.

4.) Pour the batter into the greased loaf pan and bake in the center of the rack in your oven for about one hour. (I test by inserting a butter knife or toothpick into the middle and when it comes out clean you know it’s done).

5.) Let cool on a baking rack before taking the loaf out of the pan.

6.) While the loaf is cooling prepare the lemon drizzle. Sift the powdered sugar in a medium bowl. Add the lemon zest and stir together. Stir in 1 tablespoon of water and as much of the lemon juice as necessary to make a pourable icing.

7.) Drizzle over the loaf either warm or at room temp.

Joanna Gaines' lemon poppyseed bread recipe from Magnolia Table

 

For more of my favorite recipes check out:

My Homemade Banana Bread

My Strawberry Cheesecake Trifle

Chocolate Chip Peanut Butter Bars

 

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