Sometimes, a girl just needs some chocolate. No questions asked.
Is anyone else experiencing an ugly and constant internal battle, trying to decide if you would rather have that third slice of pizza or be thin? I say, why not have your cake and eat it too? Then again, I also don’t want to be mistaken for a beached whale this Summer either. Do you feel the struggle?
I’m a foodie, plain and simple. If someone were to ask me, “What do you have planned for Summer?” Food would be at the top of my list… making it, eating it, you name it. Of course, wine-ing isn’t far behind. If food is involved, in any way shape or form, you can guarantee i’ll be there. Actually, as I sit here and scroll through some of the re-pinned treats I have tucked away for Summer, my mouth is watering.
Pinterest is practically the Internet’s god forsaken gift to women. Unfortunately, it brings to your attention some dangerous and unhealthy, but delicious foods that you probably would never think to make. Like, Oreo s’mores. Seriously? As if my butt wasn’t big enough already, you’re going to dangle two of the greatest creations turned into one, over my head? It’s just not right.
So, thats my spiel. I figure if I share at least 5 of my favorite recipes with all of you, you guys will be enticed to eat them too, and I won’t feel so guilty indulging in them myself. Justification is a beautiful thing! Just some food for thought. Pun intended.
Sweet Summer Treats!
4 large green apples
4-5 snickers bars
8 oz cool whip
1 small box vanilla instant pudding mix
½ cup milk
-Mix milk and pudding then fold in the cool whip.
– Cut up apples and snickers and mix in. Top with caramel. Serve cold or layer and serve cold.
2 cups pineapple juice
1 lb, fresh pineapple, peeled and pureed
3/4 cup tequila
1/4 cup grenadine
– Combine and stir pineapple juice, pureed pineapple and tequila. Fill popsicle wells 3/4 way up with pineapple mixture. Pour 1 teaspoon of grenadine into each well.
– The recipe makes a total of 32 oz. The amount of popsicles it yields will vary on the mold used. The mold used in the photo yields sixteen 3oz popsicles. (2) If your popsicle mold does not have a top, cover the top with foil and outline each well with your fingers. Cut a tiny slit in the middle of each well and insert popsicle stick.
3. Homemade Choco Taco: Does it get any better than this? Choco Tacos are basically god’s sacred gift to all of mankind… Am I right? These homemade novelty treats are easy and they’re perfect for summer! Enough with the small talk, let’s get down to business. Here’s your recipe!
For the chocolate tacos:
1 oz. dark chocolate, chopped into small pieces
2 tbsp. butter
1 tsp. vanilla extract
¼ tsp. salt
½ cup sugar
½ cup all-purpose flour
2 tbsp. cocoa powder
For the filling:
6 cups First Street Vanilla Ice Cream
10 oz. chocolate candy melts. melted
– Preheat a sugar cone waffle iron over medium setting.
– In a small saucepan or skillet, melt butter over medium heat. Add the chopped chocolate and stir until the chocolate is melted and the mixture is smooth.
– In a medium bowl, whisk the eggs, vanilla and salt. Add the melted chocolate mixture and whisk until smooth. Set aside.
– In a separate medium bowl, combine the sugar, flour and cocoa powder. Fold the flour mixture into the egg mixture just until blended. Do not over-mix.
– Spoon about 2 tablespoons of the batter onto the center of the preheated sugar cone waffle iron. Close lid and cook for 1-2 minutes, depending on desired crispness.
– Remove the sugar cone waffle and drape over a taco mold. Allow to cool completely.
– Repeat with remaining batter.
– Once the chocolate tacos are cooled, fill with ice cream and place in freezer to firm up.
– Dip tacos or drizzle chocolate candy melts over the top of the tacos. Immediately top with sprinkles or nuts, if desired.
– Place in freezer to set chocolate.
6, 8 oz Mason Jars
8 oz Cream Cheese
8 oz Heavy Whipping Cream
½ tsp Vanilla extract
½ tsp Lemon juice
½ cup Sugar
2 cups crushed Graham Crackers
3 tbsp butter
1 cup cherry topping
– Beat cream cheese, lemon juice, vanilla and sugar until creamy.
– In a large bowl whip the heavy cream until peaks form with a mixer.
– Fold whipped cream into cream cheese mixture.
– Transfer to the corner a large zippered bag and cut off corner for piping into jars.
– Melt butter and add to crushed graham crackers.
– Place a layer of crushed graham cracker mixture in the bottom of each jar and press down to form crust.
– Fill cheese cake mixture into each jar.
– Gently tap jar to get mixture to settle and level.
– Wipe down any streaks above the level of the mixture with damp paper towel.
– Add a layer of cherries to each jar.
– Decorate jar with ribbon or raffia.
5. S’moreo: If you’re not about the s’moreo, we can’t be friends. No, but really… How can anyone pass up this magical concoction? If you’re really looking to get fancy with it, add peanut butter. All hail the s’moreo!
This recipe is pretty self explanatory. If not, Googles got yo’ back. Enjoy!
Eat your hearts out, kids!
Until next time xo