3 Ingredient Strawberry Ice Cream

It is finally spring time! With the weather nicer out I figured its time to post this delicious recipe. It is a 3 ingredient ice cream. I changed it a little to my preference.

At first I was doubtful. 3 ingredients? Really? Could it work? Yet again the "clean" factor of making my own food got me. The price factor is about the same amount as buying store bought-packed full of preservative ice cream. The price all depends on the ingredients you get and how much your store is charging for those items. I also calculated out how much the ice cream calorie wise would be and the light bulb of "NOW I know WHY ice cream is FULL of CALORIES" turned on. For a one and a half quarts there is a little over 2600 calories. A LOT! Wow! However do not let that discourage you. Honestly you need only a few bites to satisfy your sweet tooth.

With that being said here is the recipe. Happy eating:

The recipe and picture came from:

http://www.fatgirltrappedinaskinnybody.com/2012/03/strawberry-ice-cre

2 1/2 cups strawberries or other berries of your choice (measure before you dice them up).  

*NOTE: You can use frozen strawberries just thaw them out and place in to a bullet like machine. You can puree it if you like but I like chunks of fruit in my ice cream

2 cups heavy cream (16 oz is the size you will need)

1 can (14 oz.) sweetened condensed milk 

*Note: I used low fat here honestly you can not tell the difference

Using an electric mixer on high speed beat the heavy cream until soft peaks form. Add the sweetened condensed milk and mix for another minute longer. Fold in your berries of choice (make sure its well blended). Then put into the freezer for a minimum of 7 hours. Im not sure how long this keeps because it's usually gone by the second day I make it! Major ice cream lovers in the house! 

No Bake Cookies

My girls wanted some chocolate cookies. I figured lets make today a fun play and bake day so I decided to have them make a No Bake Cookie. This cookie does not have eggs or flour.  It is a healthier alternative to the pre-package FULL sugar and FULL additive cookies you find in the store. Seriously no one will know the difference because they are DE-LISH! So heres the 'cipe:

No Bake Cookies:

1 1/8 cup Raw Sugar

1 stick butter (I used unsalted but you can use salted if you like that sweet with salty)

3 tablespoons cocoa powder (un-sweetended)

1/2 cup milk

1/2-2/3 cup extra crunchy peanut butter

1 teaspoon vanilla extract

3 1/4 cups old fashioned oatmeal (not the quick cook kind)

Place the sugar, butter, cocoa and milk in a 2 quart sauce pan. Place over medium high heat and stir until butter is completely melted. Take off heat and immediately put peanut butter and vanilla in the pot. Stir until peanut butter is melted. Then stir in the oatmeal. See the chocolate goodness? Mmmm! Spoon onto parchment paper. You can choose the size of the cookies you want. I made mine the size of a normal cookie. Allow the cookies to cool and set completely. When done watch the kiddos and adults devour!!

Pinterest Spaghetti Calzone Review and tips

I finally decided to try the spaghetti calzone from pinterest, after I heard so many raves and reviews about it!  On pinterest the recipe is called Braided spaghetti bread.


Here is a link to the original recipe braided spaghetti bread


Instead of using the bread like on the original recipe I used the Rhodes rolls.  Thawed them from about 2 hours, used 12 rolls, stuck the rest in the fridge and used them to make bear claws the next morning!  Bear claw recipe will be next to follow!

Found in the frozen food section!

They were pretty easy to roll out, and it was nice have extra for something sweet!  


For sauce I picked a tasty sauce that I would enjoy.  For me I love Garlic so I Picked garlic red sauce.  I did not need the whole can, about 3/4 I used.

My personal favorite brand.  The spicy red pepper is also good!

The biggest change, is I added meat!  I added ground turkey, and I used thin spaghetti.  After I boiled the spaghetti, warmed the sauce and cooked the meat,  I added it all to the same pan.  Remember because of the meat you will need less sauce and less spaghetti!


Also I used goats cheese because of my allergy.  After I braided the bread, for the top, I used a bit of garlic salt along with the parsley flakes.  If you love garlic bead, its PERFECT for this recipe!


I checked on my calzone often, and making sure the top was not to brown.  When it had a nice golden brown top, I covered with tin foil for the rest of the cook time (which was about 10 more minutes). 

Right before adding tin foil.

After the calzone was done cooking we could not wait to dig in!  It was DELICIOUS, I love to add a little hot sauce to mine, mostly Tapatio!  


Hope you found this review, and tips helpful!

An beginners Pizza calzone, but still looked tasty!  

The "Pantry" Shrimp Tacos

SO why do I call these "The Pantry" Shrimp Tacos?  Because I literally found what we had in the pantry and threw these delicious tacos together!  These tacos are so EASY and fast to make, and definitely will satisfy!  Crispy, a little fried, and still healthy!

The Pantry Shrimp Tacos

**TIPS AND HINTS**

• If you have sliced avocado or guacamole, it would make a great addition to this dish!
• Corn tortillas are always ideal for tacos in my opinion.
• You can add any veggies you would like to the salsa.  I substituted Papaya for mango because it was what we had, but it was very good and very similar to mango.
• And recipes for fish taco sauce or shrimp taco sauce would be a great addition!!  
• Rice and beans made a perfect addition to make this a full meal.
• this recipe is not a "deep fry" and requires only a little oil, and small amount of batter to make the shrimp crispy and delicious.

Now... for the recipe!!

Ingredients 

Salsa

1/2 lime
Cilantro
1/2 Papaya or mango OR BOTH!!
1/2 small Red onion
1 large tomato

1 frozen bag of shrimp
1 1/2 cup of flower
1/4 teaspoon of cumin
1/4 teaspoon of garlic powder
1/4 teaspoon of salt  (I used 1/2 teaspoon of garlic instead of garlic powder and salt)
1/4 teaspoon of pepper
2 Tablespoons of oil (YES THATS IT!)
Corn or flour tortillas
sour cream
your choice of cheese

Now the directions are very easy!!!

First chop up the onion, tomato, cilantro, and papaya.  Mix together in a bowl, squeeze half a lime (or more!) over your salsa and mix together.

Originally I wanted to use Mango instead of papaya but papaya is what we had, and still tasted great!!  I would however add slices of avocado on the side if I had avocado available. 

While you chopping your veggies, IF you used frozen shrimp you can thaw on a very low setting on the stove, Just until the ice is melted.  Shrimp should not be cooked through.  If some cook however, that is fine!  Drain in a strainer, and place shrimp on a paper towel and lightly dry shrimp.

My shrimp after I thawed them.  As you can see some where cooked partially and some still raw.  This is OK.

Next heat your oil on medium heat, while oil is heating mix your flour, cumin, salt, garlic powder, and pepper.  Toss in shrimp until coated.

I tossed my shrimp in my flour mixture.  As you can see it does not need to be heavily coated.  I used tongs to transfer from my bowl to my hot oil pan.

Then using tongs, or a large serving spoon transfer shrimp from flour batter to the oil pan.  Fry a few minutes on each side, until pink.  Remove from oil and place on a paper towel.

My crispy shrimp after frying for a few minutes.

Then make your Tacos!  I used the same pan and poured out remaining oil, then heated large flour tortillas until crispy (however I always recommend using corn tortillas for a better taste).  We topped ours with goats cheese (any cheese will work) and sour cream.  Squeeze a lime over the top, and they are finished!  Enjoy this recipe and remember you can alter, add and substitute anything you feel would add to it!!

Finished tacos!  SO DELICIOUS!

Pororo Cafe (South Korea)

 

Today the family ventured off on a mission to find this Pororo Cafe. If you don't know what Pororo is, its a Korean cartoon that is actually pretty cute. My girls love LOVE love the cartoon. Pororo is a penguin and he is the main character of the cartoon. Pororo is well know here just as much as Hello Kitty is.

So we drove and drove to find this place. It is about an hour away from where we live which is close to Seoul. It was a little difficult to find the place. Korean addresses are not the easiest things to type in the GPS. When we got to the destination it was this HUGE mall that looks brand new in the middle of no where pretty much. The mall is outdoors but it was beautifully built. Most of the stores are high end brands.

Pororo cafe is located on the 3rd floor of Building A. We were able to find parking right away. Then again it was early on a Sunday morning (the best time to really do anything in Korea it seems). The place is so brand new that they have not built parking garages yet so there is a designated gravel area where you park. The food court was also located on the 3rd floor. It all looked delicious and they have tons of options. We saw a Jamba juice, Cold Stone, Krispy Creme just to name a few of the American-ish places. There obviously is American, Korean and other choices are there for your picking. Also TONS of coffee places. If you know my husband and I well enough when we are out in the Korean world of our life we like to try new Korean foods. I totally forgot to take a picture of what we got. He got cheese stuffed breaded pork cutlets, and I got beef and tofu soup. Yum yum! Our oldest is not a fan of Korean food but the lil monster loves trying new things and she approved. We defiantly will go back here for the food.

Prices

After eating lunch we strolled through the outdoor play ground they have. To bad it was FREEZING or we would have stopped and played for a bit. If you keep walking past the playground to the right a little ways is the Pororo cafe. You can tell its the cafe because of all the Pororo toys sitting in the window. The girls got revved up with excitement. For the four of us to go it cost 32,000 won which is a little less than $30. Personally I feel that the cost was a little steep for what they offered. There was only 4 choices for the kids to play on.  There was a train that only "departs" every 20ish minutes. Its a small train too. Also there is the Pororo house and a ball pit and an inflatable jumping ship. The cafe did not have a whole lot to choose from other than coffees, teas, desserts, and little bite sized food. Of course over priced. There was also Cold Stone Creamery inside of there as well. I am defiantly glad we ate before we got inside because the food did not look appetizing at all. Well, other than the ice cream that is hahaha!

The girls played for 2 hours which was enough for them. Their attention span is very limited and for the most part they stayed in the ball pit. Overall I would say it was a good experience because we got out of the house on a cold day, got to spend it together as a family and had a pretty good time with laughter. I just wish the prices were more decent. Oh well - it is what it is and the girls are more than worth it. Below I included the link to the website where you can find Pororo cafe and it has the address on there. I would not be able to tell you driving directions. Sorry. GPS would work best here because if you dont know where your're going it is REALLY easy to get lost when trying to find this place.

This is what the Mall looks like from the freeway. Not the best picture but it helps to know what it kinda looks like...

http://paju.lotteoutlets.com/pj_English/introduction/location.html

Fajitas Low Carb Style

Today I wanted to try my fajitas (as my goofy hubs would phonetically say: FA-JITAs) I normally make but without the wheat tortillas we normally use. That's right folks, as low carb as you can get with fajitas. Did I miss the tortilla? HECK NO!! Was it manly enough for the hubs? HECK YES! These are a must try if you're trying to watch your carbs or you just need a juicy fajita recipe.

FAJITA'S:
1 pound chicken breast (boneless, skinless) cut into thin strips
2 bell peppers (any color will work) cut into thin strips
1 onion sliced
4 garlic cloves, minced
2 lemons, juiced
1 small orange, juiced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon garlic powder
Butter lettuce (works best but you can use any for the wraps)
Toppings of choice (go crazy here): I used cilantro, cheese, diced tomatoes, a little sour cream, and diced avocado

1. Get a big glass mixing bowl out and place all ingredients out EXCEPT butter lettuce and toppings in and mix it well. Place in the refrigerator covered with plastic wrap. Let it sit for at least 2 hours, occasionally mixing.
2. Grab your sauté pan out and place on high heat. When its hot dump all the ingredients in. No need for oil here unless you would like to use a capful of olive oil. Stir occasionally to cook. When the chicken is cooked, the bell peppers are soft and most if not all of the juice is evaporated. Do not over cook because the chicken will become dry and we defiantly don't want that!
3. Put the chicken mixture into a large bowl next to the lettuce and other toppings so each individual can fix their own fajitas to their own liking.
4. DEVOUR!

No Bake Nutella Cheesecake (review)

Happy Valentine's! A few weeks back a girlfriend of mine asked me to try this recipe:
http://www.mybakingaddiction.com/no-bake-nutella-cheesecake-recipe/

I excepted the proposal and here we are today. This was the Valentine's treat I made just for my amazing and adored husband. The hardest thing about the recipe was scraping the Oreo cream out of the center of the cookies. Yes, folks thats how easy this recipe was. The texture is smooth and creamy and the Oreo bottom with the hazelnut topping adds for some crunchy texture. What is not to like with Nutella, Cool Whip, Oreos and Cream Cheese? NOTHING! This was an amazing dessert and I will be making this many times in the future. I think this would look perfect in a trifle dish for a get together. Anyone who loves Nutella and/or cheesecakes will love this. This deserves 4 thumbs way way WAY up. So good, and so easy. This is a sin in a dish. Happy Mixing, Happy Valentines and Good Night :)

Valentine's is in the air

I decided to send both my daughter and my hubs off to school and work tomorrow with some sweet treats in hand to celebrate Valentine's day. I of course found some amazing ideas on pinterest so I wanted to blog about my experiences with each recipe/craft.

Lets start off with the M&M Samoa Blondies found here:
http://www.sixsistersstuff.com/2012/01/valentine-m-samoa-blondies-recipe.html

These were super easy to make and DELECTABLE! I followed the recipe to the T. And the only issue that I had (maybe because it's my love hate relationship with my Korean oven) was that the tops of the M&M's burnt a little so I had to take the one's on the top off. Hence why no picture of my own (they did not turn out as pretty as these). I would suggest if you do bake these to put some foil over the top so they don't burn. This is also an easy recipe to have the kiddos help with. So out of 10 I give this recipe a 9. This is a keeper in my recipe stach :)



This one is called Two Ingredient Strawberry fudge:
http://cookiesandcups.com/strawberry-2-ingredient-fudge/

This recipe was super easy. I put the white chocolate chips in the microwave (just keep an eye on them so they don't over cook) and then stirred in the strawberry icing and placed in an 8x8" pan that had parchment paper placed inside. EASY EASY. This recipe is also from the site as well because I don't like how my fudge did not hold up. This recipe is a bit of a mess so I would suggest 'lil eyes can watch just not touch. As far as suggestions go with the recipe: Put the fudge in the freezer for a fair amount of time before you cut into them. It breaks really easy and when you handle it for to long (even with it being in the freezer before hand) it starts to get sticky. So how do I rate this? Well, I am not a huge fan of strawberry icing so I was not keen on the taste. The texture was also a bit off for fudge. It was too soft and creamy. Just think in between icing and fudge. However, I am a fan of how quick and easy it was. I will be making this again BUT next time I may try milk chocolate chips and the german chocolate icing, or white chocolate chips with dark chocolate icing. The ideas and flavors are ENDLESS with this recipe so this too will be a keeper (just not the strawberry one). I give this a 7 out of 10.

My daughter's actual valentine's gifts 

I love bear hugs and so does my daughter. This year we decided together that the above link was appropriate for this valentine's exchange for her class. I tried to keep the whole idea of what the link did but I did feel that Gummi Bears and Teddy Grahams were to much "bear" and not enough "hugs" so I kept the Teddy Grahams and ditched the Gummi Bears (sorry hope no hard feelings lil bears) So what did this mama do? I threw in some hershey hugs. So there you got it you have "BEAR HUGS". I am actually really happy with how it came out. I don't think the picture to the right does it justice. And your probably wondering how does a coffee mug fit into the equation of bear hugs. That is for her teacher. It is a coffee mug that has a top on it and I CRAMMED that puppy full of Chocolates. On her label it reads "You're A Sweet Treat". I really like how I coordinated the little treat baggies and the coffee mug. Honestly, that was not on purpose I grabbed these items at two different occasions. Oh well I am totally NOT complaining. So this idea for me deserves a 10 out of 10. Why? Well, what kid is not going to like chocolate and teddy grahams?

This is where I got my idea for my daughter's valentines for her class: http://familyfun.go.com/valentines-day/valentines-day-cards/bear-your-heart-675032/

The triple Threat Cookie

The Triple Threat Cookie

Why do I call these cookies "the triple threat"?  Because they are chocolate chunk peanut butter oatmeal cookies!  Isn't that I mouth full?  I promise, you will LOVE these mouth watering cookies!  The first time I tried the recipe I thought it would be too much.  There is such a small amount of peanut butter (compared to a peanut butter cookie) and oatmeal that they add to the flavor and texture without taking away from the Chocolate chip cookies we all love!  


So before I post the recipe, I would like to say I found the original recipe on Food.com but I made adjustments.  I use semi-sweet chocolate chunk pieces instead of chocolate chips!  Really adds a lot to the chocolatey goodness of the cookie.  Also I use butter flavored crisco instead of margarine or butter sticks.  It also comes in sticks but is softer and works better with the cookies.  In the end process instead of using a spoon I use my hands!  Not mandatory, but the dough will seem more crumbly and using the hands really helps form smaller round balls.  The cookie will not "grow" much but keep more of its original shape.  so if you like softer cookies with a crunchy outside, make them round, if you like crunchy cookies through out, make them flat.  


My recipe

1/2 cup of butter flavored crisco

1/2 cup of sugar¹⁄₃; cup firmly packed brown sugar
½ cup smooth peanut butter 
1 large egg
1 teaspoon vanilla
1 cup white flour
½ cup quakers oatmeal (NOT INSTANT)1 teaspoon baking soda
¼ teaspoon salt

• 1 bag or 12 ounces of chocolate chip chunks

Directions

Preheat oven to 350°.

Cream butter and sugars together. Add peanut butter, egg, and vanilla. And mix well.

In another bowl mix dry ingredients together and add to butter mixture.

Add chips and mix well.

Mixed cookie dough batter!  As you can see it has a more crumbly appearance.

Either drop onto pan or roll into small balls.

Bake for about 10-12 minutes.

Cool for 5 minutes on sheet

It was so hard not to eat these straight off the pan!  

And then again, the finished product.

Delicious chocolatey warm cookies!

This is such an easy recipe and I always get Great reviews!  I hope you try it, and you enjoy it!!

Baked Chicken Taquitos

Easy Baked Chicken Taquito's

So Delicious!

As so many of my recipes these days, I found this amazingly simple recipe for Chicken Taquitos.  The hardest part of this recipe was shredding chicken.  I made the taquitos fresh to be eaten that night, but you can freeze the recipe in case you have a party, or a large group of people you are trying to feed later on.  Or if you simply want to make a double batch and save half for later.  I also made some simple changes to my recipe since I cant have any cows milk products, I will also post my version of the recipe after the original.  All the pictures throughout I took during my cooking process.  And at the bottom I added TIPS & HINTS so make sure to read those!


Original Recipe

Ingredients:

Not everything in the "original" recipe is pictured,  I changed things up a bit as posted at the end.

3 ounces cream cheese, softened 1/4 cup green salsa 1 Tbsp fresh lime juice (juice from half a lime) 1/2 tsp ground cumin 1 tsp chili powder 1/2 tsp onion powder 2 cloves garlic, minced 3 Tbsp chopped cilantro 2 Tbsp sliced green onions 2 cups shredded cooked chicken 1 cup shredded Mexican flavored cheese small flour or corn tortillas kosher salt cooking spray Preheat your oven to 425˚F. Line a baking sheet with parchment paper. In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic.  In this picture I used goats cheese instead of cream cheese.  As you can see looks very much the same and tastes close to the same too.  Also I added juice of a whole lime for a better taste.  I also omitted the Onion powder because we simply did not have any on hand. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly. The mixture was very creamy and held together well.  I added extra cilantro and a few extra green onions since I omitted onion powder.  I didn't measure my ingredients, and this was a recipe that was VERY easy to eyeball. (If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.) Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds). Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can. Rolling the tortillas was easy and fast!  My tortillas were fresh so I didn't microwave them as in the previous step. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt. My recipe made 20 taquitos using the small enchilada and taco flour tortillas.   Im assuming in the original recipe she used burrito size tortillas.  Also corn tortillas would work fine and add more flavor, but we do not have a decent selection here! Bake for 15 – 20 minutes or until crisp and golden. Serve with salsa, sour cream or guacamole. AND THE FINAL PRODUCT AGAIN I ate about 3 or 4 while my husband ate about 6 or 7.  Very filling, the inside is warm and gooey while the outside is crisp! **To freeze:  Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months.  To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes

(Original recipe found from the following blog http://penniesonaplatter.com/2010/02/22/baked-creamy-chicken-taquitos/ )

So what kind of changes did I make to this recipe?  


1. Instead of cream cheese, and regular cheese I used goats cheese, about a half a pound, or about 7-8 ounces.  I Let it soften on the counter and once it was soft, it was the same consistency as cream cheese, and has the same texture, and close to the same taste.  Now in the states they have Soy Cream cheese (tofutti) and they have an array of different goat cheeses from cheddar, to dutch, to mozz.  In korea I am limited to the Chevre but found it can be used in most cases.  


2.  I used double the lime, extra cilantro, and extra onion, and omitted the onion powder because there was none on hand.  


3.  I used taco/enchilada size flour tortillas which resulted in more, smaller taquitos.  If I had delicious corn tortillas,  I would use those instead.


TIPS AND HINTS


I started with raw chicken, threw them in a pot, covered with water and boiled on the stove until no longer pink in the center.  I used 4 small chicken breasts.  I then shredded with two forks.


I used the chunky green salsa, not the thinner green salsa.  


I was worried that the inside wouldn't be gooey and warm and the outside wouldn't be crisp like a fried taquito, but it was!  I baked mine for 20 minutes WITHOUT turning them.


I served with Jalepenos, Tapatio, salsa.  Also I added spanish rice and Beans to make this more of a meal and less of an appetizer.  


ENJOY!  

Cheesecake Pops

Hi all! Sorry it has been so long since my last post. I have been beyond busy again being a super mommy/wife/taxi service/cook/maid. *Sigh* with that being said I have this new found determination to start trying my recipes that I have collected since High School. I have so many its rediculous. So every week (most likely on Wednesdays) I will have a new recipe (mainly the sweet treats) from my collection so be sure to come back and check them out. I will even post my FAILS haha Im sure there may be some. Guess who will be my guinea pig? Yep...the hubs.

I love this recipe because you can create your own recipe with this basic recipe. Play around with it. Use milk chocolate, dark chocolate, color your white chocolate, use different flavor combos BE CREATIVE.  I do have to warn you that these will be gone in no time flat. You want proof? See the picture below? Yea that one is not mine (close but not mine) because by the time I got around to snapping the picture for this blog the hubs had devoured so many of them I threw my hands up and said SUCCESS! This wife is proud I can make my hubs belly happy! So here's the recipe:

CHEESECAKE POPS

3 packages cream cheese, softened (I used the 1/3 less fat one)

1 cup sugar

1 cup sour cream (I used the reduced fat kind)

1 teaspoon vanilla extract

3 eggs, beaten,

1 cup graham cracker crumbs

30 oz. white chocolate chips

Toppings: Pretty much anything you like but here is some ideas - 

Grated coconut, grated chocolate, assorted sprinkles, ground nuts, etc etc.

45 lollipop sticks

Line the bottom of a 9" spring form pan with parchment paper. Make sure the parchment paper. Coat the paper and sides of pan with cooking spray. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs beating on low speed until just combined. Pour into prepared pan.

Place pan on a baking sheet and bake at 350 for 45 minutes or until center is almost set. Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen. Cool for another hour. Cover and freeze overnight.

Remove from the freezer and let stand for 30 minutes. Place the crumbs in a ziploc bag. Working quickly scoop out 1" balls of cheesecake. Toss the balls into the ziploc bag and shake until your hearts content. *shake shake shake- shake shake shake* Sorry I was doing a little cha cha cha song in my head while making these so I had to include the song hahah! 


ANYWAYS...back to the recipe. When you coated the cheesecake balls, insert lollipop stick. Place on waxed lined baking sheets. Freeze for an hour until firm.


In a microwave safe bowl, melt the chocolate until smooth. Dip pops into melted chocolate. You will have to work quickly because white chocolate does not like to heat up again. Allow excess to drip off then roll into desired toppings. It does not need to be perfect. Trust me. The flavor and texture of these pops are to die for and you can make them pretty-full with the colors and different flavor combinations. 


Let stand until set. Store in an airtight container in the refrigerator (IF there is any left!).

So the hubs got into the treats before I was able to take a pic so the above was what mine looked most like from:http://suzukichiyo.tumblr.com/post/14627234610/cheesecake-pop-assortment-by-tonydolor

Slutty Brownie Review

So today was kinda a big deal for me. I got to meet and mingle with a lot of higher ups and co-workers that my husband works with. I had two meetings of the day and the second one was particularly the main focus. It was a potluck and our portion of the company got to make desserts. YUM YUM my favorite! Time to get my game face on and figure out what to make. I seriously sat there for over an hour wondering what would be easy but a de-lish dish. I came across this website and this recipe specifically:http://www.thelondoner.me/2011/06/slutty-brownies.html

I literally LOLed at the name, then my mind thought about how tonight's conversation might go:

"Who brought these awesome brownies and what are they called?"

"Sir, that would be me and they are called *cough* SLUTTY BROWNIES *cough*"

What an icebreaker right? Yea thats me. The quirky one. Anyways, they were a HUGE hit and I got a few high fives tonight. Yes! I saved face big time by not screwing up and bring a lame traditional dish. All jokes aside if you need a quick, easy and huge hit try these puppies out. You can't go wrong. I was able to make enough brownies to fit in a 9.5x13.5x2" pyrex dish with enough to fix in a 6 cup pyrex baking dish. Time for this mama to go to bed. It's been a long day. Until next time, happy baking and good night! 

I left the room for less than 20 minutes and this was all that was left!