Spiderweb Brownies

Spiderweb Brownies are a fun treat to celebrate Halloween. They are rich and chocolaty with a hint of tang from the cream cheese spiderweb on top, and these Spiderweb Brownies are just the right amount of spooky to bring out the smiles.

Twix Milkshake

Thank you to Mars Ice Cream for sponsoring this post. The opinions and text are all mine.

My Twix Milkshake is a rich, chocolaty, frozen treat perfect for National Ice Cream Month. It is very thick like a Frosty and full of TWIX® Ice Cream Minis. The TWIX® Ice Cream Minis add a touch of caramel for a delicious twist on a chocolate milkshake.

Low Carb Peanut Butter Pie

Just 3 ingredients, no-bake, and low carb too! This Peanut Butter Pie is a rich, creamy dessert that really satisfies when you want something sweet to eat.

White Chocolate Dipped Snickerdoodles #VanillaWeek

What do you get when you combine a simple cinnamon sugar cookie with smooth, creamy white chocolate? White Chocolate Dipped Snickerdoodles of course!

Banana Split with Yogurt #MullerMoment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MullerMoment #CollectiveBias

How long has it been since you've enjoyed the creamy sweet goodness of a banana split? Far too long? I remember them from my childhood. It was a rare and special treat! As an adult, I never thought I would be able to indulge in the yumminess of a banana split, until now...

Chocolate Ganache Ice Cream | No Churn

Chocolate Ganache Ice Cream is a fudgy, swirl ice cream topped with rich, creamy chocolate ganache. No churn means no special machine needed!

Lemon Curd Ice Cream Recipe | No Churn

Lemon Curd Ice Cream is another no churn ice cream wonder! I whipped up a batch of this rich, tangy, sweet, creamy, lemony dessert, and I'm so excited to share it with you today! Did I use enough adjectives there? <grin>

Salted Caramel Ice Cream Recipe | No Churn

Salted Caramel Ice Cream is a no churn ice cream recipe anyone can make! You don't need a special appliance to make this. How great is that? I think it's pretty great, because I don't have an ice cream maker right now. I plan on getting one soon even though I need another kitchen gadget to store like I need a hole in my head!

Funfetti Milkshake

This scrumptious Funfetti Milkshake tastes like a birthday cake! It's true! It's a totally unique and delicious way to celebrate a special day!

Red White and Blue Bark

Red White and Blue Bark is quick and easy to make with just two ingredients. This bark candy makes a fun treat for everyone and is perfect for the upcoming 4th of July holiday!

My good friend, Michele, from Flavor Mosaic asked me to contribute a recipe to her blog this week, and I could not say no! I love her blog!

I've known Michele for about a year now, and I consider her one of my closest friends even though we have never met in person! It's true! We speak daily, and I absolutely adore her and cherish her friendship!

Michele's blog takes you on a gorgeous journey of creative recipes full of flavor! Her pictures will get your mouth watering for sure! I have personally tried her Buffalo Chicken Jalapeno Popper Pizza and Oh! My! Goodness! With a perfect combination of flavors, that pizza is a real winner! I highly recommend giving it a try!

Cool and refreshing strawberry sorbet made fresh at home! You don't need an ice cream machine to make this tasty treat! It is easy to make and you can control the ingredients - I like that!

Strawberry Sorbet

By Life Tastes Good
Published 05/28/2013

Ingredients

• 1 lb ripe strawberries, hulled and chopped
• 1/4 cup sugar
• pinch of salt
• 1.5 teaspoons cornstarch
• 1.5 teaspoons hot water
• 1.5 to 2 tablespoons fresh lemon juice

Instructions

1. Place the hulled berries in a food processor or a blender and puree until smooth. Combine puree, 1/4 cup sugar, and pinch of salt in a saucepan. Heat until sugar is dissolved. Whisk 1.5 teaspoons cornstarch into 1.5 teaspoons hot water and stir into berry mixture. Heat a couple more minutes until slightly thickened. Remove from heat and stir in 1.5 tablespoons lemon juice. Taste and adjust sugar and lemon as needed. Allow to cool.
2. When cool, pour into a metal baking pan lined with parchment paper (allow paper to hang over sides for ease in handling). Freeze until firm. When firm, remove from freezer and allow to that just enough to puree in the blender or food processor again (this will ensure a good texture) then pour back into the parchment lined pan and freeze until ready to serve. Allow to sit for a minute or two before scooping into serving dish. Top with lemon zest or fresh basil and enjoy!

Yield: 4 Servings
Prep Time: 15 mins.

Cook time: 5 mins.
Total time: 20 mins.
Tags: strawberry, sorbet, dessert

recipe inspired by allrecipes.com Sweet and Silky Strawberry Sorbet

Chocolate Chip Cookie Cupcakes

Chocolate Chip Cookie Cupcakes My hubs loves chocolate chip cookies! He is always asking me to make them, but it gets kind of boring always making the same thing - you know.  In an attempt to mix things up a bit, I decided to try making a cupcake that looks and tastes like a chocolate chip cookie and according to Don, I was successful!  I made these yesterday and when he came home he said "ooooooooh!!" As he's downing his first one. Then he said all surprised like "Wow, that is really good!"  as if it wasn't going to be good! Sheesh!  He ate another right away! and then when we got home late last night, he ate two more!!  Me thinks he likes 'em haha Guess what he had for breakfast this morning?? He's a monster! A cupcake monster!! Luckily I took 1/2 of them over to his mom's house, so there are only two left. Scratch that...he ate one when he got home - there's one lone cupcake left and that poor thing will not make it through the night haha Ingredients 3/4 cup unsalted butter, softened 3/4 cup light brown sugar 2 large eggs 1 teaspoon vanilla 1 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup milk 1/2 cup chocolate chips Directions Preheat oven to 325 degrees F. Line cupcake pan with liners (makes 12-14).  In a large bowl mix 1 1/3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix well and set aside. In a mixing bowl, cream 3/4 cup butter with an electric mixer on mid-high speed. Add 3/4 cup light brown sugar and beat until mixture is light and fluffy. Beat in 2 eggs one at a time, mixing after each egg and scraping bowl as needed. Add 1 teaspoon vanilla and mix until combined. Add flour mixture and milk alternately, beating just until combined after each addition. You should start with flour mixture and end with flour mixture until all ingredients are just combined. Try not to over-mix. Fold in the chocolate chips and divide batter evenly among cupcake liners, filling 3/4 full. Bake in preheated oven for 20-25 mins until the tops spring back when lightly pressed. Cool in pan for 10 minutes and then transfer to a wire rack to cool completely. I topped these with a marshmallow meringue frosting because the cupcake is rich just like a chocolate chip cookie. I didn't want to take away from the wonderful flavor of the cupcake, so using this simple frosting works great! Also, I didn't have ingredients to make a butter-cream or cream cheese frosting, so I went with what I had :)

Marshmallow Meringue

3 egg whites
1 cup sugar

Mix 3 egg whites and 1 cup sugar in a bowl. Mix this well.  Heat a pan on the stove. When heated, add the egg white mixture and stir constantly until warmed and all the sugar is dissolved. You don't want to scramble the eggs, but you do need to be sure all the sugar grains are dissolved. The mixture should be warm to the touch and should not feel grainy. Transfer the mixture to a mixing bowl. Using the whisk attachment, whisk the whites on the highest setting until stiff peaks form. This will take about 6-8 minutes. Frost as desired. Top with mini chocolate chips. You can toast the marshmallow meringue by popping the cupcakes under the broiler for about 30 seconds - 1 minute. Watch them closely so they don't burn. Toast them to your liking and enjoy!