Category Archives: dessert recipes

Easy and tasty dessert recipes.

10 Cake Pops You’ll Actually WANT to Make

Let’s be honest, no one really LIKES cake pops, right?  I mean, sure…if they’re there, you’ll eat them…but does anyone really CRAVE a cake pop?

Yeah…I didn’t think so.  But that’s all about to change!


From cake pops with bacon to cake pops made out of those tasty Little Debbie cream pies, these 10 cake pop recipes are treats you’ll actually WANT to make!

Pinterest Top 10:
10 Cake Pops You’ll Actually WANT to Make

Salted Caramel Cake Pops
salted caramel

Maple Bacon Cake Pops
maple bacon

Geode Cake Pops

Lemon Raspberry Cake Pops
lemon raspberry

Toasted S’more Truffle Pops
smore truffle

Oatmeal Crème Pie Cake Pops
oatmeal pie

Chocolate Peanut Butter Cake Pops
chocolate peanut butter

Easy Cinnamon Roll Cake Pops
cinnamon roll

Chocolate Chip Cookie Dough Bites
cookie bites

Sweet Chocolate Cherry Bombs
cherry bombs

Want more cute cake pop ideas?  Check out my Pinterest board, Cute Cake Pop Ideas!


Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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11 Magical Unicorn Treats

A few years ago I took a very reliable, 100% true-to-fact quiz online to find out the identity of my spirit animal.  As I entered the magical forest, I waited for my spirit animal to approach…I was hoping for something awesome like a wolf or a bear…but when I clicked, I was so amazed to discover that my spirit animal was none other than the unicorn!


Yup, the wonderful, magical, colorful, amazing unicorn.  It’s actually kind of perfect considering my love of creativity and imagination…and the fact that my dad would sing “The Last Unicorn” to me before bed every night may have cemented my spirit animal into my subconscious.  Needless to say, my inner unicorn has absolutely loved this recent craze of unicorn-themed crafts and foods….and I just had to gather up a few of my favorite unicorn-themed treats!

Cakes, cookies, candies and more all get the unicorn treatment with this collection of 11 Magical Unicorn Treats!  Great for birthdays or just any occasion where you want to feel extra magical, these unicorn treats will literally help you taste the rainbow!

11 Magical Unicorn Treats

Unicorn Bark

Unicorn Blondies

Unicorn Cake

Unicorn Cheesecake

Unicorn Poop Cookies

Unicorn Doughnuts

Unicorn Fudge

Unicorn Hot Chocolate

Unicorn Macarons

Unicorn Popcorn

Unicorn Pop Tarts

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Pistachio Ice Box Cake

What is it about that artificial pistachio flavor that just tastes so freaking good?  Pistachio ice cream…pistachio cake…pistachio pudding…you’d think the toxic neon green color might deter me, but no.  I love me pistachio flavored anything.

And this Pistachio Ice Box Cake is no exception.  A play on the popular Watergate Salad (another guilty pleasure that I can just eat with a wooden spoon while sitting in my pj’s on my couch watching Gossip Girl), this cake combines only a few ingredients to create a tasty n0-bake summer treat that’s great for, well, anything!


As is custom with most ice box cakes and pies, this treat gets better the longer it sits.  Since it’s made in a small pan, it doesn’t make many servings, so plan ahead if you plan on making this for a party.  However, because this recipe is pretty simple and VERY budget friendly, this is a great party treat if you double the ingredients and use a larger 9 in. x 13 in. pan instead.

Pistachio Ice Box Cake

Screen Shot 2016-07-12 at 2.50.16 PMIngredients:

  • 2 (3.4 oz) packages instant pistachio pudding
  • 2¼ cups cold milk
  • 16 oz. frozen whipped topping, defrosted
  • 18 to 20 graham crackers
  • Chopped pistachios for decorating



  1. Like an 8 in. x 8 in. pan with plastic wrap. Set aside.
  2. In a large bowl, whisk together pudding and milk until combined. Refrigerate 5 minutes.
  3. Fold 8 oz. whipped topping into pudding until combined.
  4. Place one layer graham crackers in prepared pan. Top with half of pistachio pudding. Repeat layers, ending with a layer of graham crackers. Top with remaining 8 oz. whipped topping. Top with chopped pistachios.
  5. Refrigerate overnight.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Starry Night Pound Cake Bites

As a baker, crafter, and creative brain, I have a tendency to collect more than I need. I wouldn’t go so far as to say I was a HOARDER (though my husband may disagree with me!), but I certainly do have a lot of…stuff. And one thing I find myself collecting, for some absurd reason, is sprinkles.

Do I use a ton of sprinkles? No. Not even a little bit. But if I’m walking through Target or Michaels and there are some cute bunny-shaped sprinkles on sale, how do I say no?

So the other day as I was going through my strange sprinkle collection, I came upon this assortment of Easter sprinkles that I used for a project a while back. I only had a few of each kind, so to save space, I just dumped them all together to create one epic sprinkle mix…and then I got an idea.


All the textures and colors blended together so perfectly and looked like a lovely starry night sky…so I decided to put this new sprinkle mix to use!

These little bites were literally the result of me going through my cabinets and fridge to find a way to use my new sprinkle assortment. I used a light blue Candy Melts candy to help create the illusion of a night sky, and I just love how these little bites turned out!

Screen Shot 2016-07-19 at 7.59.58 AM

For the cake, I used a Sarah Lee pound cake from my freezer, but you could really use whatever cake you’d like. However, keep in mind that a pound cake is sturdy and heavy, which stands up well to the weight of the candy and sprinkles.

Literally great for any occasion (as long as you have sprinkles for it!), these little Wish Upon a Star Pound Cake Bites were a super fun, fast, and budget friendly project! Best of all, now I have a little more space in my decoration box for more sprinkles!


Wish Upon a Star Pound Cake Bites


  • Your favorite pound cake recipe (you can also use a frozen pound cake if you’d like)
  • Small round biscuit cutter (mine was about 1 in.)
  • Assorted sprinkles
  • One bag Blue Candy Melts candy
  • Disposable decorating bag or Ziploc bag
  • Large yellow star sprinkles

Screen Shot 2016-07-19 at 7.59.12 AM


  1. Prepare your pound cake recipe. Bake and cool cake following recipe instructions.
  2. Slice your pound cake into 1 in. slices.
  3. Using your cutter, cut out as many round shapes as you can from each slice.  Using the Sarah Lee cake, I got 2 circles from each slice.
  4. Dump assorted sprinkles on a parchment-lined baking sheet (make sure your sheet has a rim so sprinkles don’t go everywhere!). Set aside.
  5. Melt your candy in a bowl following package instructions.
  6. Transfer melted candy to decorating bag and pipe candy on top of your pound cake pieces. Carefully dip candy side into sprinkle assortment.  Don’t push too hard because then the melted candy will ooze off your cake bite.  Just a light dip into the sprinkle mixture will work.  Transfer to cooling rack.
  7. Once all your cake bites are dipped, use the leftover melted candy to pipe small dot on top of each cake bite. Place large yellow star on top of dot.
  8. Place bites in freezer for 5 minutes to set candy.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Strawberry Shortcake Mini Doughnut Sandwiches

Nothing quite says summer like strawberry shortcake. Layers of cake, whipped cream, and strawberries combine to make a light and delicious dessert that’s great for any warm and toasty summer day.

Quite a few of the strawberry shortcake recipes out there are made with Sarah Lee pound cake. Now, let me just say something for the record…homemade pound cake—YES. Frozen processed pound cake—NO. Frankly, I think Sarah Lee pound cake is gross…but you know what isn’t gross? DOUGHNUTS!

Let’s just ignore the fact that I’m blasting processed pound cake for processed doughnuts for a second and admire how yummy these little mini sandwiches look! They taste quite delicious, too…despite the fact that they’re a mess to eat.

Made with Hostess mini doughnuts, these little sandwiches are great for your summer party. I made mine with Cool Whip, which tended to melt pretty quickly, but you can use canned or homemade whipped cream, too.

To make these little sandwiches, all you have to do is slice those little suckers in half and fill them with your whipped cream of choice and top that with sliced strawberries. Easy as pie. I went with traditional glazed doughnuts to mirror the pound cake, but then thought I may as well try it with chocolate doughnuts, too…because…chocolate.

But like I said, these will melt all over the place and quickly turn into a sloppy mess if not eaten fast enough, so keep that in mind if making these for a party. You could set up a decorating bar and have guests make their own, or prep everything but wait until you’re ready to serve to actually assemble these little sandwiches.

I hope you all enjoy these little tasty bites! Looking for a 4th of July dessert idea? Add blueberries to the mix and you have a red, white, and blue dessert worthy of a firework-filled celebration!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chocolate Bowls with Strawberries and Whipped Cream

Good Monday morning, everyone!  Hope you all had a wonderful weekend!  I have a super delicious and figure friendly dessert for you today…perfect for parties (since you’ll most likely have everything you need already!) of the birthday, bridal, or baby variety…

Chocolate Bowls with Strawberries and Whipped Cream

Chocolate bowls with Fruit and Whipped Cream

What You’ll Need:

1 bag of dark chocolate chips (or milk chocolate…whatever you like)

10-15 fresh strawberries, washed and cut in halves

whipped cream

mini balloons (one for each bowl)

**One bag of chocolate will make roughly 12-16 bowls…depending on the size of your balloons

1.  Melt your chocolate in either a double boiler or the microwave.  If you use a double boiler, make sure the pot on top is much larger than the pot on the bottom to prevent steam from getting in your chocolate.  Once steam or water enters your chocolate, it’s over.  Keep the heat on medium to help control the steam.  Stir milk chocolate occasionally and dark chocolate when needed.  Once all the pieces of chocolate are melted, turn the stove off and remove the pot of chocolate.

Double Boiler

2.  Let the chocolate come to room temperature by transfering it into another bowl.

3.  While your chocolate cools, blow up your balloons to about the size of your hand.  Rinse them off with cold water so your chocolate doesn’t taste like latex.  Dry them off.

Balloon size

4.  Cover a baking sheet with wax paper and dip the bottom of each balloon into the chocolate.  Let it sit on the wax paper.  Repeat until you have your desired amount of bowls.  Keep them on the baking sheet and place them in the freezer for at least 1 hour…if not more (best to do this the night before).  NOTE, I didn’t have wax paper…so I used aluminum foil and gave it a little spray of cooking oil…which works just the same.

Ready for the freezer!

5.  When your bowls are ready, take them out of the freezer and cut a small hole in the balloon.  Let the air deflate and slowly pull the balloon away from the chocolate.  Now you have a chocolate bowl!

Slowly pull the balloon away

5.  Fill the bowl with your strawberries and add a dollop of whipped cream to the top and you’re good to go.  You can also use these bowls to serve fruit salad, ice cream, or pudding.


Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 


Filed under dessert recipes