Home Maid Simple

Tag: desserts

  • Fancy Pudding Cups for New Years Eve

    Fancy Pudding Cups for New Years Eve

    Pudding cups make for a fancy but simple treat for any party. Use whatever you have on hand to make a flavorful treat your family will love. 
     
    Fancy Pudding Cups
     
    While I was menu planning last week (oh yeah! I actually planned a menu!), I came across a recipe for these Strawberry-Orange phyllo cups. They were filled with oranges and strawberries, and a yogurt dressing. Although it sounded and looked nice, I went with what I already had on hand – pudding and frozen berries!
     
    Since New Years Eve is upon us, I thought it would be fun to dress them up a bit with some piped almond bark. The kids and I loved them, and there was a little something for each of them – almond bark for one, pudding for another, and berries for the third. I of course enjoyed the whole thing. 
     
    Fancy Pudding Cups make a New Years Eve party treat east and delicious  
    Fancy Pudding Cups
    phyllo dough cooked in muffin tins make for the perfect pudding cup.
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    Ingredients
    1. Phyllo Dough
    2. cooking spray
    3. pudding
    4. Pomegranate arils
    5. blueberries
    6. almond bark
    Instructions
    1. Preheat oven to 350 F
    2. Thaw phyllo dough according to directions on package. Place 2 phyllo dough sheets on top of each other. cut in half lengthwise and width wise, creating 4 rectangles. Coat the top with cooking spray.
    3. Gently press one stack of phyllo dough into pan. I used a mini cheesecake pan, but a muffin tin, or custard cups would also work. Gently press a 2nd stack of the dough across the first stack. Repeat steps 1-3 for each cup you want to make.
    4. Bake for 10 minutes. Remove from oven and let cool on a wire rack. Very gently remove the phyllo cups from pan.
    5. Spoon pudding into the cups, top with berries and almond bark designs.
    For the Almond Bark decor
    1. Melt your almond bark for 30seconds in the microwave. Stir and repeat, until bark is melted and smooth.
    2. Pour into a piping bag, fitted with smallest tip you have – I used a Wilton 4 tip. Be careful because the bark is hot, and will also easily pour out the tip.
    3. Carefully pipe designs onto a sheet of wax paper. As I found out, most will end up cracking if you don’t use the wax paper, and it’s just easier to get them off wax.
    Adapted from Taste of Home
    Adapted from Taste of Home
    Home Maid Simple https://www.homemaidsimple.com/
    Fancy Pudding Cups
     

    Happy New Year!

    May you all have a blessed new year. Enjoy family, friends, and good food this year. 


  • Sugar Bowl Bakery {Giveaway}

    Sugar Bowl Bakery {Giveaway}

    It’s been awhile since I’ve really offered you guys some giveaways. So when my friend Debi from Practical Parenting asked if I’d like to offer you a sweet treat to win…I couldn’t say no. These look absolutely delicious, and I really wish I could win. Instead, you should scroll down and enter, then come back later today for ANOTHER giveaway!

    Welcome to the Sugar Bowl Bakery Giveaway!

    You’ve come to the right place for tasty treats!! One (1) lucky winner will receive: 2 boxes of Petite Brownie Bites, 1 sugar bowl bakery mug, and 2 boxes of Madeleines!

    Practical Parenting recently had the opportunity to try the Petite Brownie Bites from Sugar Bowl Bakery and absolutely loved them! Read the review here. All of their amazing treats can be bought at several retailers nationwide. Sugar Bowl Bakery desserts are perfect for any occasion, including holiday parties and gifts!

    Satisfy your taste buds by entering our giveaway. Good luck!!

    Disclosure: This blog was not compensated for this post nor is responsible for fulfillment of this prize. Prizes will be shipped by the individual sponsor listed (Sugar Bowl Bakery). This giveaway and post are not affiliated, endorsed, or sponsored by Facebook, Twitter, Instagram, Pinterest, or any other social media platforms. If you have any questions, please contact Debi with Practical Parenting.
  • Do Good Cherry Cheesecake Beignets

    Do Good Cherry Cheesecake Beignets

    I received product to write this post. All opinions are my own. 
     
    I couldn’t help myself people. I know I know, Beignets are normally left empty. I saw those little puffs of air though, and just had to get some cherry cheesecake goodness inside. I hope you enjoy. 
     
    Cherry Cheesecake Beignets #recipe
     
    Back in July, Mark was volunteering at a booth for the local July 4th activities. In the booth next to him was Robyn of My Sweet Mercy. They got to talking as people in neighboring booths do, and he mentioned this blog of mine. A business card was exchanged, and well, here we are. The following is My Sweet Mercy’s recipe for Beignets, with my cherry cheesecake filling. You can watch Robyn making them here.

     

    Cherry Cheesecake Beignets
    Fill beignets with a cherry cheesecake for a sweet treat you will love.
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    Ingredients
    1. Cherry Cheesecake Filling
    2. 1/2 cup cherry pie filling
    3. 1/4 pkg cream cheese
    4. 1/4 cup sweetened condensed milk
    5. Mix all together and refrigerate.
    6. Beignets
    7. 1 cup Sweet Mercy Vanilla Baking Mix
    8. 1/3 cup milk
    9. Oil for frying
    Instructions
    1. Mix together mix and milk.
    2. Roll out dough and cut into 2×2 squares.
    3. Heat oil to a sizzle.
    4. Brown beignet in the oil on both sides and then drain.
    5. Once they’ve cooled cut a little slit in the side.
    6. Fill with Cherry Cheesecake filling. S
    7. prinkle powdered sugar on top for a real treat.
    Home Maid Simple https://www.homemaidsimple.com/
     
     
    My Sweet Mercy began as a cupcake shop to get Robyn through a time of severe depression. It was her “sweet mercy”. Over time she decided to close the shop, but sell the baking mixes for home use.
    Robyn is on a mission to continue spreading sweet mercies to those in need. Right now when you purchase from My Sweet Mercy, a portion is donated to Operation Underground Railroad – an organization working to save children from slavery.
    While reading Robyn’s story, which you can find on MySweetMercy, I felt like I was reading my own story. Just swap baking with blogging and there it is. Did you know I started blogging because of depression? After Princess C was born I went through my own dark time. After a lot of counseling and reading self help books, I turned to blogging when I found myself pregnant again, and wondering if the PPD would come back. My journey began at 3 Princess Academy in 2010, where I continued to share family updates until almost 1 year ago when I decided to devote my full attention here to Home Maid Simple. 
     
    Over the years I’ve often thought of quitting. Other things got in the way, I didn’t feel good enough, who has the time, “you do what??”…but I always came back to why I began. This helps me feel good. Home Maid Simple is “my sweet mercy”. And every time you all read my posts it’s a reminder to me of that. 
    Connect with My Sweet Mercy
     
  • Strawberry Cheesecake Shortcake

    Strawberry Cheesecake Shortcake

    Strawberry Cheesecake Shortcake is a sponsored recipe. This post contains affiliate links, purchasing through them gives me a commission at no extra cost to you. All opinions are my own
     
    I love strawberry season! Those fresh plump red berries call my name every spring. I find they pair perfectly with these cheesecake filled shortcakes.
    Delight in strawberries this spring with this Strawberry Cheesecake Shortcake.
    I was so excited when I learned The Daily Meal and Driscoll’s berries were holding a Strawberry Shortcake contest. I remember as a kid going to the pick your own strawberry patch, and just loading up on strawberries and wishing I could stay there forever – or at least all day.  Now I take my kids to our local pick your own patch to fill baskets of their own. They even encourage the kids to taste some berries while picking. 
    Strawberry Cheesecake Shortcake
     
    The crumbly shortcake makes a perfect base for the no-bake cheesecake filling. Topped with a bright red berry they go from being delicious to taste but also to the eye.  
    Strawberry Cheesecake Shortcake
     
    When I first heard about the contest from Driscoll’s and The Daily Meal my mind kept jumping to cheesecake. I don’t know why, but a nice pink cheesecake from fresh strawberries sounded so delightful. I debated making a shortcake crust but finally chose to make the cheesecake compliment the shortcake. I hope you enjoy these!
    Strawberry Cheesecake Shortcake
     
    Strawberry Cheesecake Shortcake
    A delicious shortcake holds this Strawberry Cheesecake in place for a feast of the tastebuds and eyes.
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    Shortcake
    1. 2 cups All Purpose Flour
    2. 1/4 cups Sugar
    3. 1 TBS Baking Powder
    4. 1 tsp Baking Soda
    5. 1/4 tsp salt
    6. 1/2 cup Shortening
    7. 1/2 cup Buttermilk
    8. 1 tsp McCormick Valencia Orange Peel
    9. 2 eggs – 1 whole, 1 divided
    Cheesecake
    1. 1 cup finely chopped Driscoll Strawberries
    2. 4oz cream cheese, at room temperature
    3. 1/2 can sweetened condensed milk
    4. Juice from 1/2 a lemon
    5. 1/2 tsp Almond Extract
    6. Whole Strawberries for garnish
    Instructions
    1. Preheat oven to 450
    2. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl.
    3. Cut in the shortening, until well combined.
    4. Add the buttermilk, orange peel, 1 whole egg, and 1 egg yolk. Mix until well combined.
    5. Split the batter between 6 mini cheesecake wells.
    6. Beat the remaining egg white, and brush the tops of the batter. Bake for 10 minutes, or until golden brown on top.
    7. Remove from pan and set aside to cool.
    8. Using a mixer, combine cream cheese, milk, lemon juice, and almond extract until smooth.
    9. Stir in cut Strawberries.
    10. Cover and refrigerate for 1-2 hours.
    11. Once the shortcake is cooled, scoop out the centers. Set aside the crumbs for garnishing.
    12. Fill the shortcake with 2-3 TBS of Strawberry Cheesecake Filling.
    13. Refrigerate until ready to serve. Or for a more stiff filling and cool treat, freeze for 30 minutes.
    14. Before serving, top each shortcake with a whole strawberry and crumble the extra shortcake across the top.
    Home Maid Simple https://www.homemaidsimple.com/
     

    How do you like your Strawberries?

     


  • Strawberry Mango Popsicles

    Strawberry Mango Popsicles

    Cool down this summer with Strawberry Mango Popsicles. Without added sweetener they are a treat both kids and Mom adore.
     
    Mmm, Summer is almost here, can you feel it? This week is my birthday, so I decided to do a little bit more of what I want to do and a little less of what I need to do. It’s a little present to myself. 
     
    It pretty much all involves cooking of some sort or another, and a little home organizing. What can I say, those are the things that really make up what I enjoy doing. Though I’d rather organize someone else’s home, mine really needs it with the end of school year papers that need sorted and stored (the special ones only). I’ve got piles of items to take to the thrift store, and an idea for rearranging my whole bedroom. 

     
    I’ve been seeing popsicles popping up around my foodie friends blogs, but these Double Berry Popsicles from The Grant Life, really made up my mind I needed to make some.  So I did. 
     
    Strawberry Mango Popsicles
    Mango, Strawberry and a little sweetener if you like whip up to make these perfect summertime treats
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    Ingredients
    1. 1 mango, cut into chunks
    2. 1 cup plain yogurt
    3. 3 strawberries, quartered
    4. 1/2 cup Welch’s Strawberry Breeze
    Instructions
    1. Begin by blending the mango alone on a low speed.
    2. Once it is finely chopped, add the yogurt and puree – I use my smoothie button on my blender.
    3. When you can no longer see chunks of mango, add the strawberries and juice.
    4. Blend until smooth.
    5. Pour the mix into popsicle molds, and freeze overnight.
    6. Pass out to the kid and win best mom ever award.
    Home Maid Simple https://www.homemaidsimple.com/
    There are a bit on the tart side, but I really wanted to avoid any extra sugars. If you prefer them more sweet, you can try adding a little honey. My kids devoured them without, though, and for my kids that’s a big deal!
     

     


  • Food of the World: Rhubarb Fool

    Food of the World: Rhubarb Fool

    Rhubarb Fool. Food of the World Party - UK edition

    I was so excited we were visiting the United Kingdom this month for Food of the World. It’s a place I feel I know a bit more about their food.  My first thought was crumpets and tea. Seeing as how I don’t actually drink tea though, and the crumpets were awfully similar to pancakes, I decided to go a different route.

    Check it out! I didn’t fry anything this time around! I loved the airiness of the Fool dish, and the pretty bright colors I saw in all the recipes I was browsing. Of course you would think with a name like Fool, that this would be a fool-proof recipe, but in my quest for simplifying the recipe, and not paying too much attention to measurements I ended up with too much cream, and a bit too tart compote.

    Instead of sharing how I made it, because I’m going to tweak around with it some more, I’m just going to send you to the recipe on Epicurious.

    I cut out all the extras in mine and just made a simple rhubarb and sugar compote, then added a little sugar to the whipping cream. For us the flavors just didn’t combine quite right. So we’ll be trying it again but with a little more extras. I’m really excited for peach season now because I think that is going to be divine.

    One little boy really loved my version – he thought for sure it was ice cream!

    Enjoy the party!

    Please take a moment to visit all the hosts and see what they’re cooking up today! Then grab some of your United Kingdom recipes and come share with us. This months linky is open to any recipe from the United Kingdom including England, Wales, Scotland, and Northern Ireland.

    Don’t forget to grab the button —> and invite your friends to join in!

    Next Month: MEXICO



  • Foodie Friday Featuring Cooking on the Front Burner

    Foodie Friday Featuring Cooking on the Front Burner

    Welcome back to Foodie Friday.
    I would love it if you took a moment to visit my co-host Diane at Simple Living and Eating. 
    If you’re new to Foodie Friday, here’s the run down
    1. Link up your recipe or any food related post below
    2. Browse the linky, visit some new blogs, and share if you feel so inclined. 
    3. Please only link up 3 posts. This lets us visit as many of you as possible.
    4. By linking up you give me permission to feature your photos on Home Maid Simple (always linking back to you of course!)
    It’s a new month and that means another Foodie Friday Newsletter!!  If you are not signed up to receive the monthly newsletter, you can do that over there —->
    Recipes with the most clicks from each week during the month are featured in the newsletter, plus any food related posts you may have missed here on Home Maid Simple. 
    This weeks Feature

    Deb is the blogger behind Cooking on the Front Burner. While reading about her food journey, I was taken back to my mothers kitchen and the well used and loved Joy of Cooking cookbook – the first cookbook Deb purchased when she moved to college. 
    I love visiting Cooking on the Front Burner each week as Deb shares some tantalizing recipes with photo’s that almost let you taste the food!  Just take a look at these Limoncello Cupcakes, Lemon Chicken Stew, and Minty Shamrock Cheeseball!
    Limoncello | Cooking on the Front Burner #limoncello #lemoncupcake
    Lemon Chicken Stew | Cooking on the Front Burner #lemonchickenstew #dinner
    Minty Shamrock Cheeseball | Cooking on the Front Burner #stpattysday #shamrockdessert
    Please take a moment and say Hi to Deb! You can find her on these social media outlets
  • Foodie Friday Featuring The Crafting Foodie

    Foodie Friday Featuring The Crafting Foodie

    Welcome back to another Foodie Friday
    I would love it if you took a moment to visit my co-host Diane at Simple Living and Eating. 
    If you’re new to Foodie Friday, here’s the run down
    1. Link up your recipe or any food related post below
    2. Browse the linky, visit some new blogs, and share if you feel so inclined. 
    3. Please only link up 3 posts. This lets us visit as many of you as possible.
    4. By linking up you give me permission to feature your photos on Home Maid Simple (always linking back to you of course!)
    This week’s Feature:
    Aida, blogger and recipe creator behind the Crafting Foodie, started blogging as a way to remember her recipes, and share them with all her friends and family who constantly wanted her recipe. She is also a stay at home mom to two little girls. 
    I was really excited last week when Aida shared her recipe for Grasshopper Cupcakes. I always get a little nostalgic when I see chocolate topped with a minty frosting. One of my childhood friends mom’s liked to make brownies with a mint frosting on top, and they were divine. 
    Thanks so much for sharing with us Aida!!  I enjoyed looking through her archives and look forward to seeing more recipes.
    Grasshopper Cupcakes for St.Patricks Day The Crafting Foodie
  • Raspberry Marbled Mini Cheesecakes #Moms4JNJConsumer #ad

    Raspberry Marbled Mini Cheesecakes #Moms4JNJConsumer #ad

    This post is part of the HEALTHY ESSENTIALS® 2014 program by Johnson & Johnson Consumer Companies, Inc. and The Motherhood, who sent me a box of products and compensated me for my time. Opinions, experiences and photos shared here are all my own, and I hope you enjoy them.
     
    Whether it’s for Valentines, a date night at home, or just because you need a little indulgence without the guilt, you’ll love these Raspberry Marbled Mini Cheesecakes. 
    Healthy Essentials has all you need for a Sweet Valentines Day #Moms4JNJConsumer #ad

    We are 2 days away from Valentines Day!!  Do you have any plans?  Are you ready to really impress your special someone?
     
    HEALTHY ESSENTIALS® has everything you need to make your day perfect, including special savings. From getting ready in the morning, to sharing time together after the kids are in bed. 
     
    My friend recently wrote a great post about taking the time to look good for our husband. If there is one day of the year we ought to take that time it is Valentines!  Neutrogena Cosmetics can help add that extra touch to heighten your features this V-day. Get a printable coupon for $1 off any NEUTROGENA® Cosmetics product at HealthyEssentials.com.
     
    What I’m really excited about though is the Splenda No-Calorie Sweetener. Splenda can be used anywhere sugar is used with equal portions, but without all the calories. That is 678 calories less than sugar on a cup to cup basis. Now you can enjoy these Raspberry Marbled Mini Cheesecakes with your spouse (and kids!) without worrying too much about your waistline.
     
    FYI – I may have scoured my county for a mini cheesecake pan solely so I could create this recipe for you guys. It was the only one I could find and was the absolute last one in Williams & Sonoma! I love you that much. You’re welcome. Now go bake these!
     
    Raspberry Marbled Mini Cheesecakes with Splenda No Calorie Sweetener #Moms4JNJConsumer #ad
     
    Raspberry Marbled Mini Cheesecake
    Enjoy your favorite cheesecake with less calories thanks to SPLENDA in this Raspberry Marbled Cheesecake
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    Crust
    1. 1/2 cup unsalted butter, softened
    2. 3/4 cup Splenda
    3. 1/2 cup light brown sugar
    4. 1 tsp vanilla
    5. 1 cup flour
    6. 3/4 cup Cocoa Powder
    7. 1/2 tsp baking soda
    8. 1/4 tsp salt
    9. 1/4 cup milk
    Cheesecake
    1. 2 pkgs Philadelpia Original Cream Cheese
    2. 3/4 cup Splenda
    3. 2 tsp Lemon Juice
    4. 1 egg, whipped
    5. 6 tsp raspberry preserves
    Instructions
    1. Preheat oven to 350 F.
    2. Mix butter, Splenda, sugar, and vanilla until well mixed.
    3. In a small bowl combine flour, cocoa, baking soda and salt.
    4. Slowly add the flour to the butter mixture. Mix well.
    5. Add milk and combine.
    6. Separate and roll into 6 balls about 2 inches in diameter.
    7. Press into the bottom of your mini cheesecake mold. If you don’t have a mini cheesecake mold, leave the dough combined as one, and press into a 9inch spring form pan.
    8. Bake for 12 minutes.
    9. The cookies puff up a bit, so when you take them out of the oven, use the back of a spoon to push them down a bit.
    10. Let cool.
    11. Turn oven down to 300 F.
    12. Meanwhile, mix cream cheese, Splenda, and Lemon Juice.
    13. Slowly mix in the egg.
    14. Scoop 1/2 cup cheesecake mix on top of the cookie crusts.
    15. Whip the raspberry preserves until less jelly like, and more liquid like.
    16. Add one tsp raspberry preserves to the top of each cheesecake. Swirl around with a toothpick to get a marbled look.
    17. Bake in your 300 F oven for 40 minutes.
    18. Let cool, then top with whipped cream and fresh raspberries.
    Adapted from Crust adapted from Cooking Channel TV
    Adapted from Crust adapted from Cooking Channel TV
    Home Maid Simple https://www.homemaidsimple.com/
     
     
    Raspberry Marbled Mini Cheesecakes with SPLENDA No calorie Sweetener #Moms4JNJConsumer #ad
    So Yummy! I may or may not have eaten these Raspberry Marbled Mini Cheesecakes for my breakfast and lunch today….shh.
     

    Get a printable coupon for $1 off any SPLENDA® No Calorie Sweetener product at HealthyEssentials.com. To sweeten the deal Healthy Essentials is offering a 30 minute consultation with a registered dietitian when you buy $10 worth of SPLENDA Sweetener products between now and February 17th. That’s a $75 value! After you’ve indulged in some Raspberry Marbled Mini Cheesecakes, try out Rembrandt’s Deeply White + Peroxide Fresh Mint Toothpaste to freshen up your smile before some snuggling time with that special one – Get a $3 off printable coupon from Healthy Essentials!!

  • Foodie Friday Featuring Life, Love & Sugar

    Foodie Friday Featuring Life, Love & Sugar

    Welcome back to another Foodie Friday
    I would love it if you took a moment to visit my co-host Diane at Simple Living and Eating. 
    If you’re new to Foodie Friday, here’s the run down
    1. Link up your recipe or any food related post below
    2. Browse the linky, visit some new blogs, and share if you feel so inclined. 
    3. Please only link up 3 posts. This lets us visit as many of you as possible.
    4. By linking up you give me permission to feature your photos on Home Maid Simple (always linking back to you of course!)
    If you haven’t signed up for the Foodie Friday Newsletter yet, you can do that on the right hand side —-> Just enter your email, and you’ll be good to go! The next installment will be coming out next Friday!
    It was a pretty slow week around here. On Monday I had a headache like I’ve never experienced before that just took me out. The rest of the week I’ve been spending my time helping the kids with Science Fair Projects. We were researching Butterflies and Fish. Let me tell you, that was a lot of fun! I just wish I could have been with them as they presented it to the judges today.  
    Some cool new things though around here – if you scroll way down to the bottom of the page you’ll find a new bar for the Daily Meal!  I’ve joined up with their Culinary Content Network. I feel I’m going to learn a lot from the other amazing bloggers in the network, and be able to bring you all better content. Wahoo!  So go check them out!
    If you missed my only other post this week – I’ll just send you to look at it now. Help me raise awareness for Project HEAL and eating disorders. You can look forward to guest posts and educational info on eating disorders. Isn’t that exciting?
    So enough about me!  Let’s take a look at our Featured Blogger this week!
    Meet Lindsay – blogger behind Life, Love & Sugar. Her sweets call my name every single week!  It’s hard not to start baking up a storm after looking at her photos. Lindsay loves sugar, and making dinner, and being crafty. I got a kick out of reading through the Fun Facts she has on her site. Just to give you a fun idea
    • she’s eaten an entire Funfetti/Rainbow chip icing cake on her very own…in 48 hours! 
    • She would be a dolphin if she could for a whole day. Because dolphins rock!
    • One of her favorite things is waking up on the beach from a nap.  So jealous that you can do that Lindsay! 

    Last week Lindsay shared 2 very delightful looking recipes with us – Reese’s Peanut Butter Chocolate Chip Cookie Cake and Red Velvet Cupcakes with Cream Cheese Frosting. Check them out!

    Reese's Peanut Butter Chocolate Chip Cookie Cake
    I feel this recipe needs the word Loaded in there. It is loaded my friends, and I want a piece right now!  

    Red Velvet Cupcakes with Cream Cheese Frosting
    I’m sold on anything that is topped with cream cheese frosting. Don’t you just love this photo?