Category Archives: Sweets

Zomberries! (Zombie Strawberries)

These zombie strawberries are frighteningly delicious and spooky! They’re also very easy and quick to make and are kid friendly. This would be a great recipe for the family to make together!



  • 8oz fresh strawberries
  • 1/2 bag of Wilton green candy melts
  • Black edible food pen (found in the cake decorating isle at Wal-mart)
  • 1 package of Wilton small candy eyeballs
  • Wax paper
  • Small glass microwave-safe bowl

Step 1: Gently wash and pat dry the strawberries. Set aside.

Step 2: Pour about 1 cup of the candy melts into the small glass micro-wave safe bowl. Microwave for 30 seconds (no more!), and stir. Microwave in 10 second intervals, stirring in between, until all of the candies have melted. Be careful when removing the bowl from the microwave, it might be hot.

Step 3: Cut a sheet of wax paper about 9″ x 13″ and place on a flat surface. Grab a strawberry near the stem (or gently press a fork into the top of the strawberry) and dip the strawberry into the melted candy. Gently twist and swirl the strawberry in the candy to cover as much of the strawberry as you can (tilting the bowl to one side also helps), then pull the strawberry out of the candy. Wait for the excess candy to drip off of the bottom of the strawberry, then set the strawberry down on the wax paper. After you have finished the first strawberry, move onto Step 4 before coating the rest of the strawberries.

Step 4: While the candy coating is still wet, gently press 2 of the candy eyeballs into the coating to set the eyeballs. If you wait for the coating to dry, the eyeballs will not stick. Once you’ve added the eyes to the first strawberry, go back to Step 3 and repeat steps 3 and 4 for each remaining strawberry. If you run low on melted candy, repeat Step 2 with 1/2 cup of candy melts.


Step 5: By the time you add the eyeballs to the last strawberry, the candy coating on most of the other strawberries will have dried. Now you can draw on the scary faces! Gently pick up one of the strawberries and use the edible black food pen to draw on a zombie mouth. I tried several different kinds of faces. Play around with it and see what you can come up with!


Note: If you make these the night before and keep them in the fridge overnight, the moisture from the refrigeration will cause the black pupils of the eyeballs to bleed out and have this awesome zombie eye effect (see the below photo). So if you do not want the black pupils to bleed out, serve the zomberries fresh!



Based off of the recipe found on Parenting Chaos.
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Posted by on October 23, 2016 in Holidays!, Sweets


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Thanksgiving Chocolate Turkeys

These Reese’s and candy corn turkeys are the most adorable turkeys I have ever seen. I applaud whoever originally came of with this. It’s just… so adorable! I don’t eat candy, but my coworkers swear these are as tasty as they are cute. They’re easy to assemble, but they take a little bit of time because of the prep.


  • Mini Reese’s Peanut Butter Cups
  • Regular sized Reese’s Peanut Butter Cups
  • Chocolate frosting or melted chocolate
  • Candy corn
  • Candy eyeballs (cake decorating isle at most grocery stores)

1. Remove the wrappers from the peanut butter cups. Cup about 1/4 inch of the tip off of each candy corn keep the orange tips for the beaks.

2. Place a regular sized candy corn on a flat surface. Spread a small amount of chocolate frosting/melted chocolate on the bottom of the mini peanut butter cup and gently press onto the regular sized peanut butter cup, close to the rim.

3. Add a small amount of chocolate to the back of two candy eyeballs and place in the middle of the mini peanut butter cup. Add a small amount of chocolate to the rough edge of one of the orange candy corn tips (from step 1) and gently press between the eyeballs.

4. Add a small amount of chocolate to the back of a candy corn and press into the regular sized peanut butter cup just above the mini peanut butter cup. Repeat with 2 more candy corns on each side. I alternated between the regular candy corn and the Indian candy corn.

Repeat with remaining ingredients.

Thanksgiving Chocolate Turkeys
Thanksgiving Chocolate Turkeys

Thanksgiving Chocolate Turkeys

Found on Inside Bru Crew Life
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Posted by on November 25, 2015 in Holidays!, Sweets


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Simple Chocolate Acorns

These little chocolate acorns are super quick and easy to make. They’re as delicious as they are adorable.
I took them to work yesterday and they were all gone by lunch!

Simple Chocolate Acorns


  • Hershey’s Kisses
  • Mini vanilla wafer cookies
  • Chocolate frosting or melted chocolate chips
  • Peanut butter baking chips

1. Unwrap the Hershey’s Kisses.

2. Dab a small amount of chocolate frosting/melted chocolate on the underside a mini vanilla wafer. Gently press the bottom of a Hershey’s Kiss onto the chocolate.

3. Dab a small amount of chocolate on the bottom of a peanut butter baking chip and press onto the middle of the top of the vanilla wafer. Repeat with remaining ingredients.

Voila! Adorable, edible chocolate acorns!

Simple Chocolate Acorns

Based off of the recipe from Hershey’s.
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Posted by on November 24, 2015 in Holidays!, Sweets


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Fruit Pizza

I’m not a big sweets fan, but I do love this recipe. It’s a hit at parties and people always ask me for the recipe. It’s the perfect balance of sweetness and freshness with a little crunch. I hope you love it as much as I do!

Fruit Pizza


  • 1 pkg (16.5 oz) refrigerated, slice-able sugar cookie dough *
  • 1 pkg (8 oz) cream cheese, room temperature
  • 1 c powdered sugar
  • 1 tsp vanilla extract
  • 1 lb. strawberries
  • 1 pint blueberries
  • Disposable aluminum rectangular or round pan

* If using a rectangular aluminum pan, you will need 1 1/2 packages of cookie dough. I used the left-over cookie dough to make cookies.

1. Heat oven to 375. PAM the disposable aluminum pan.

2. If using a rectangular pan, cut the cookie dough into 1/4 inch thick slices. You might also need an additional package of cookie dough. If using a round pan, cut the cookie dough into 1/2 inch thick slices. Place the cookie slices around the pan, just touching.

Fruit Pizza Step 1

Starting in one corner, gently press the cookie slices towards the edge of the pan, forming a slight lip. Continue around the remaining edges of the pan. Once the edges are complete, repeat with the remaining cookie slices until you have an even crust. Bake for 12-15 minutes or until lightly golden-brown.

Fruit Pizza Step 3

3. In a small mixing bowl, combine the cream cheese, powdered sugar, and vanilla. Using a hand mixing or standing mixer, beat until blended. Spread the cream cheese mixture evenly over the baked cookie crust.

4. Rinse off the blue berries and strawberries. Slice the strawberries into thin, 1/4 inch thick slices. If you want to use the design I used in these images, separate the strawberry edges from the inner slices. Begin with the outside edges of the pan. Line the outer edges of the strawberries along the edges of the pan. For the inner lines, use the inner slices of the strawberries. As you can see in the image below, each line of strawberries alternate directions. Once your design is complete, create a border with the blueberries.

Fruit Pizza

Based off of the recipe found at Kraft Recipes.

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Posted by on May 27, 2015 in Pizza, Sweets


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Candy Cane Cream Cheese and Cherry Danish

I’ve been told by several people that this is the best danish they have ever had. You be the judge.

It’s very simple to put together and looks impressive. Would be a great recipe to make Christmas morning with the family.


  • 2 cans of crescent rolls (I used reduced fat)
  • 8 oz cream cheese, room temperature
  • 1 can cherry pie filling
  • 1 tsp vanilla extract, divided
  • 1+ cup powdered sugar
  • 1+ tbsp milk

Step 1: Preheat the oven to 350. Line a cookie sheet with parchment paper.

Step 2: Separate the crescent rolls into 8 rectangles by pressing two triangular sections together. Set aside two of the rectangles for later. Arrange the remaining rectangles into a rough candy cane shape. I only used 5 rectangles, so I had 1 rectangle left over. I used it to make a small cherry popover.

Candy Cane Danish Step 2

Step 3: Using a paring knife, trace a rounded candy cane shape. When you’re happy with the design, use the knife to cut off the remaining dough. Some of the pieces may overlap quite a bit. If this happens, cut off some of the overlap. You only need 1/4 inch overlap. Pinch the pieces together.

Candy Cane Danish Step 3

Step 4: Combine the cream cheese and 1/2 tsp vanilla extract. Spread the cream cheese ontop of the crescent dough, leaving a 1/4 inch boarder around the edge.

Candy Cane Danish Step 4

Step 5: Open the can of cherry pie filling. Starting in the middle, carefully spoon the pie filing onto the cream cheese. I say be careful because the juice in the pie filling will spill over the edge if you’re not careful.

Candy Cane Danish Step 5

Step 6: Using a paring knife, cut the two rectangles you set aside in step 2 into 6 strips each.

Candy Cane Danish Step 6

Gently stretch these strips and lay them across the candy cane to make the stripes. Gently press the stripes into the edge of the danish to secure the stripes.

Candy Cane Danish Step 6b

Step 7: Bake for 10-12 minutes or until the dough is golden brown.

Step 8: While the danish is cooling, make the glaze. Combine 1 cup powdered sugar, 1 tbsp milk, and the remaining 1/2 tsp vanilla extract. Stir well. If the glaze is too runny, add more powedered sugar. If the glaze is too thick, add more milk. Once you’ve reached the right consistency, drizzle the glaze over the danish.

Candy Cane Danish

This recipe is great severed hot out of the oven or room temperature. Enjoy!

Based off of the recipe found on Made to be a Momma
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Posted by on December 21, 2014 in Breakfast, Holidays!, Sweets


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Favorite Thanksgiving Recipes

These are some of my favorite recipes to make for Thanksgiving. Whether you’re going to a small family gathering or a large party, these recipes will be a hit. I’ve included appetizers, soups, veggie sides, dressing, and dessert recipes below. I’ve also included a few Gluten Free and Medifast recipes, for those who need them.

This year, I’ll be making Baked Cheesy Broccoli Patties (Medifast and Gluten Free)Herb Stuffed Brussels Sprouts (Gluten Free), and Carrot Cake with Vanilla Cream Cheese Frosting. I could eat my weight in the Broccoli Patties, the Herb Stuffed Brussels Spouts are my favorite way to cook Buressels sprouts, and the carrot cake is to die for!



Garlic Hummus
Rosemary and Thyme Cheese Ball


Cream of Mushroom Soup from Scratch (Gluten Free)


Turkey Sausage Dressing

Pastas and Salads

Pasta Salad
7 Layer Salad (Medifast)
Mushroom and Asparagus Risotto

Veggie Sides

Baked Cheesy Broccoli Patties (Medifast and Gluten Free)
Cauliflower Tots (Medifast and Gluten Free)
Bacon and Herb Stuffed Mushrooms
Herb Stuffed Brussels Sprouts (Gluten Free)

Stuffed Zucchini Boats
Marinated Mushroom and Asparagus Warm Salad
Simple Seasoned Brussels Sprouts
Cheesy Broccoli Casserole (Medifast)
Squash Gratin (Medifast)
Roasted Garlic Mashed Cauliflower (Medifast)


Carrot Cake with Vanilla Cream Cheese Frosting
Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache
Easy Apple Crisp Bars sweetened with Honey (Gluten Free)
Peanut Butter and Dark Chocolate Cookies (Gluten Free)
Blueberry Coffee Crumble Cake
Gingerbread Spice Cake

Turkey Sausage Dressing

Turkey Sausage Dressing

Baked Cheesy Broccoli Patties

Baked Cheesy Broccoli Patties

Zucchini Boats

Stuffed Zucchini Boats

Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache

Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache


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Carrot Cake with Vanilla Cream Cheese Frosting

I’ve updated my carrot cake recipe and now it’s even more delicious! Take a look, try it out, and let me know what you think!


I’m not a huge sweets fan, but I LOVE this carrot cake recipe. There’s just something about the combination of cream cheese frosting and carrot cake that is oh so delicious. I’ve cut back on the amount of oil and sugar used in traditional carrot cakes (you won’t miss it, I promise!) so there is less guilt when you go back for seconds, and you will. I also don’t believe in adding raisins or nuts or any other funny business to carrot cake. I think additions like those ruin the cake. I hope you love this recipe as much as I do. It’s always a big hit at parties and work events.

Carrot Cake
Carrot Cake

Cake Ingredients

  • 3 c finely shredded carrots
  • 2 c flour
  • 3/4 c sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp allspice
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 3/4 c…

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Posted by on November 12, 2014 in Sweets, Uncategorized


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