26.7.17

Caramel Heath Ricotta Cheesecake Bars #SummerDessertWeek

Some of the ingredients/items in today's post are courtesy of our sponsors for #summerdessertweek, as usual, all opinions are my own.

I love cheesecake and when I want to make a simple version for a large group of people, I have found that no bake cheesecake bars are the best option. These are a combination of both. Baked crust and no bake for the filling.  Still super simple and easy to whip up. 

 I have tried out a multitude of versions over the years and I think this may be my favorite so far. I love the combo of caramel and Heath in basically any recipe and this one ended up being no exception. For this particular recipe, I decided to mix ricotta and cream cheese for a sweeter and richer texture. My husband loves ricotta and while I dig it in savory dishes, I am not the biggest fan of it in sweet dishes (ie: cannolis) but this creation may have finally changed my mind. The added creaminess of the cream cheese lessened the grainy texture that I don't particularly usually care for in ricotta based desserts.  I think this Caramel Heath Cheesecake Bar recipe may end up being a regular contender on my dessert menu. 



For the crust on these bars, I did a somewhat 'cheat" I bought chocolate chip cookie dough and used that vs making my own dough but it was just as good. I have made a few different versions changing the crust each time. I have used sugar cookie dough and oatmeal butterscotch. All of them have been scrumptious so far. Feel free to make whatever version you prefer. 

Caramel Heath Ricotta Cheesecake Bars

10-12 oz chocolate chip cookie dough
8 oz cream cheese, softened
8 oz ricotta
1/2 cup Dixie Crystals Sugar
1 tsp Adams Best Vanilla Extract
1 tsp lemon juice
1/3 cup heavy whipping cream 

Place foil in bottom of 9x9 pan. Fill the pan with the cookie dough, use your fingers to spread the dough out and use your palms to flatten it down, making sure the bottom of pan is covered. Bake on 350 for about 20-22 minutes edges begin to brown. Center may appear undercooked. Chill the in fridge for about 30 minutes. 

In a bowl, combine the cream cheese, ricotta, sugar, lemon juice, and vanilla extract. Start your mixer on low and once all combined increase speed and mix for about 2 minutes to make sure mixture is smooth. I usually do a spoon taste at this point to make sure I am happy with the sugar amount and don't need to add any more. Once you are satisfied with taste, add in the whipping cream and beat on high for another 2-4 minutes until it has more of a mousse/thick cheesecake mixture. 

Pour over chilled chocolate chip cookie dough crust and place in fridge for at least two hours. 

Before serving, sprinkle the top with crushed heath bar pieces and drizzle the top with a caramel sauce. I have used a few versions and I have noticed that the more expensive ice cream sauces hold up better and do not water the cheesecake down after it settles. You can get a good quality jar for about $3.49. Or you can always make your own!

Cut into bars and enjoy. I will also say that these *may be* even better at midnight two days later after you have frozen them. But only maybe;) 

 I used a 9x9 pan and ended up using about 10 oz of cookie dough. I like the dough to be a little crispy and thin so once the cheesecake mixture settles, it becomes very chewy but still with a good texture and bite! 




Check out the amazing #SummerDessertWeek recipes from our bloggers today!



Ice Cream Recipes:
Pies of Summer:
Sweet Summertime Cakes:
No Bake Treats:
Baked Desserts:






Welcome to the first #SummerDessertWeek event hosted by Angie from Big Bear's Wife. We're so glad that you've joined us for this week long event of desserts and giveaways. You're going to love what we have in store for you.

SummerDessertWeek LOGO

There are 25 amazing bloggers participating in this year's event! Throughout the week we'll be share tons of fantastic summer dessert recipes with you. With over 70 recipes being shared this week we just know that you're going to find a new summer favorite! Plus, don't forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Dixie Crystals Giveaway
Prize #1 -- Dixie Crystals is giving one winner a $100 Willimas Sonoma Gift Card OR a $100 Sur la Table! Winner of prize #1 gets to pick which gift card they would like!

Prize #2

Prize #2 -- Rainier Fruit is giving one winner a Pie dish, Cherry Pitter, Serving Spatula, Pinch Bowls, Pie Carrier! Everything you need to make the perfect cherry or blueberry pie!


Prize #3

Prize #3-- OXO is giving one winner an 8 Piece Glass Bake, Serve & Store Set.

OXO Glass Bakeware is made of thermal shock resistant borosilicate glass, which means it can go from freezer to oven without the need to thaw. The OXO 8 Piece Glass Bake, Serve & Store Set is the perfect partner for all of your baking adventures. The Set includes a Glass 3 Qt Baking Dish, Glass 2 Qt Baking Dish, Glass Loaf Pan, Glass Pie Plate, 1 Cup Round SNAP Container, and 2 Cup Round SNAP Container.


Prize #4


Prize #4 -- Adam’s Extract is giving one winner a Pyrex with baking utensils and 4oz Adams Best, 1.5 oz Pure Lemon, Almond, Peppermint and Vanilla.

Prize #5


Prize #5 -- General Mills Cereal is giving one winner 4 boxes of cereal, 2 Big G Cereal character bowls, 2 Big G Cereal character , 2 “Good Morning” spoons, 2 Cheerios tumblers with straws 1 long-sleeve Cereal Character hooded t-shirt, 1 short-sleeve Cereal Character t-shirt.


Prize #6


Prize #6 -- Land O’Lakes is giving one winner a branded insulated tote with a stainless steel water bottle, two mugs with cocoa mix, a dish towel and coasters.
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 24th until July 30th at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.


Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Rainier Fruit, OXO, Adam's Extract, Land O'Lakes and General Mills Cereal! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.




25.7.17

Blueberry Lemon Icebox Cake #SummerDessertWeek

*Today's post includes items/ingredients I received from our sponsors. As always, all opinions are my own.

Hello again for round two of this week's delicious treats for #summerdessertweek. Today I continue the blueberry trend and have a recipe for you that is absolutely divine. I am a lover of all things ice box cake. They are scrumptious. They are simple to create. The best part is that the flavor combos you can create are pretty much endless. Today I have made a blueberry lemon ice box cake and I am not sure that anything screams "summer" more than that combination.

When coming up with ideas to incorporate the beautiful blueberries that Rainer Fruit sent us, I knew I wanted to somehow use a blueberry mousse. I was grocery shopping and grabbed one of my favorite breakfast cookies when I noticed they now offered a blueberry version and I knew they would make the perfect crispy cookie layer for my icebox cake and then once I had that part in my head I couldn't think of another flavor that better accentuates blueberries in the summer than lemon. This is a very simple dish to put together and you will win many hearts with this dessert...I kind of promise;)

cookie layer
1 box blueberry breakfast cookies
1/2 cup milk for dipping
blueberry mousse layer
1/2 cup blueberry compote*
8 oz cream cheese
1/4 cup Dixie Crystals Sugar
1/2 Tsp Adams Best Vanilla
1/3 cup heavy whipping cream
lemon mousse layer
2 boxes lemon pudding
12 oz milk
8 oz homemade whipped cream or cool whip

*blueberry compote recipe
1 cup Rainer Fruit Blueberries
3 Tbsp water
3 tbsp Dixie Crystal Sugar
1 tsp Adams Best Vanilla
1 tbsp lemon juice

**Combine all ingredients in sauce pan over medium heat for about 5 minutes. Once blueberries begin to burst, lower heat and simmer for about 10 minutes until it begins to thicken. Let cool.

Once blueberry compote has cooled, add it to 8 oz of softened cream cheese, sugar, and vanilla extract. Beat on low till all ingredients are combined thoroughly. Add in the cold whipping cream and increase the speed of your mixer and beat until the mixture becomes thicker and takes on a creamy blueberry texture. Place in fridge until ready to assemble.

In a mixing bowl combine the two pudding packs and add in the milk, whisk until thick. Set in fridge for about 2 or 3 minutes to set. If you are making homemade whipping cream for this, you will need about a cup. I didn't add any sugar to mine bc the pudding has plenty. Once you have your stiff peaks, fold into the pudding mixture. (Or go the easy way and use cool whip, I have done that plenty of times!

Now to assemble.

I used a 9 x 9 but you could just double the recipe and do a 9x 13.

Pour a bowl of milk. Have your blueberry breakfast cookies ready and quickly dip each cookie into the milk before laying on the bottom of the dish. Once you have cookie layer down, spread a layer of the lemon mousse on top and then follow with the blueberry layer. Start again with the cookies and do as many layers as possible. I got 3 layers from mine.

Garnish with lemon slices and blueberries and some fresh whip cream. Refrigerate for at least two hours.




Check out the amazing #SummerDessertWeek recipes from our bloggers today!

No Bake Treats:
Baked Desserts:







Welcome to the first #SummerDessertWeek event hosted by Angie from Big Bear's Wife. We're so glad that you've joined us for this week long event of desserts and giveaways. You're going to love what we have in store for you.

SummerDessertWeek LOGO

There are 25 amazing bloggers participating in this year's event! Throughout the week we'll be share tons of fantastic summer dessert recipes with you. With over 70 recipes being shared this week we just know that you're going to find a new summer favorite! Plus, don't forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Dixie Crystals Giveaway
Prize #1 -- Dixie Crystals is giving one winner a $100 Willimas Sonoma Gift Card OR a $100 Sur la Table! Winner of prize #1 gets to pick which gift card they would like!

Prize #2

Prize #2 -- Rainier Fruit is giving one winner a Pie dish, Cherry Pitter, Serving Spatula, Pinch Bowls, Pie Carrier! Everything you need to make the perfect cherry or blueberry pie!


Prize #3

Prize #3-- OXO is giving one winner an 8 Piece Glass Bake, Serve & Store Set.

OXO Glass Bakeware is made of thermal shock resistant borosilicate glass, which means it can go from freezer to oven without the need to thaw. The OXO 8 Piece Glass Bake, Serve & Store Set is the perfect partner for all of your baking adventures. The Set includes a Glass 3 Qt Baking Dish, Glass 2 Qt Baking Dish, Glass Loaf Pan, Glass Pie Plate, 1 Cup Round SNAP Container, and 2 Cup Round SNAP Container.


Prize #4


Prize #4 -- Adam’s Extract is giving one winner a Pyrex with baking utensils and 4oz Adams Best, 1.5 oz Pure Lemon, Almond, Peppermint and Vanilla.

Prize #5


Prize #5 -- General Mills Cereal is giving one winner 4 boxes of cereal, 2 Big G Cereal character bowls, 2 Big G Cereal character , 2 “Good Morning” spoons, 2 Cheerios tumblers with straws 1 long-sleeve Cereal Character hooded t-shirt, 1 short-sleeve Cereal Character t-shirt.


Prize #6


Prize #6 -- Land O’Lakes is giving one winner a branded insulated tote with a stainless steel water bottle, two mugs with cocoa mix, a dish towel and coasters.
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 24th until July 30th at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.


Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Rainier Fruit, OXO, Adam's Extract, Land O'Lakes and General Mills Cereal! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.





24.7.17

Blueberry & Coconut Gelato Pie #SummerDessertWeek

*This post was created for #summerdessertweek and I was sent samples from some of our sponsors to use for this recipe. All Opinions are my own. Enjoy!


Hello everyone and Welcome to the first #SummerDessertWeek event hosted by Angie from Big Bear's Wife. We're so glad that you've joined us for this week long event of desserts and giveaways. You're going to love what we have in store for you.




I am so pumped for today's dessert. It is perfect for the summer and pleasing for any palate. There are a few ways to make this creamy and delicious dessert that combines Rainier blueberries with decadent coconut gelato. For this particular version, I made a saltine crust but you could easily use a pre-made graham cracker crust and it would be just as tasty. I am just a really big fan of the saltine crust as it oozes a buttery flavor that melds together with the gelato to exhibit and awesome custard texture.  I promise that once you make this blueberry and coconut gelato pie...you will be craving it as soon as the heat rises again!


Blueberry & Gelato Coconut Pie

Saltine Crust
 1 & 1/2 sleeves saltine crackers (salted)
1/2 cup softened butter (unsalted)

Blueberry Compote
2 tbsp sugar
2 tbsp water
1 tsp lemon juice

Coconut Gelato
2 pints ( semi melted)

**garnish with blueberries/coconut chips/whip cream  (optional)

Keep the crackers still in the sleeve and crush with a rolling pin. You want them in small pieces but not completely ground fine. In a large bowl mix together the crushed crackers and sugar.  Then knead in the butter until a soft dough begins to form.  Press into an 8 inch pie crust.  I made sure to spray mine with cooking spray first.  Chill the crust for about 15 minutes and then bake on 350 for about 20-25 minutes until the crackers develop a golden color.  Chill again once it is cooked. 

Set the coconut gelato out and let it begin to melt. 

For the blueberry compote; place all ingredients in a sauce pan on medium heat for about 5 minutes.  Stirring and put on low heat for about 5-10 minutes until blueberries begin to burst and cook down. Once it thickens, it is done. Set aside and let cool. 

Once the gelato is halfway melty and the crust is cooled, pour the gelato into the crust, it should fill about halfway up the crust. This is when you can spoon the blueberry compote in, swirling to combine the two. Top with more gelato and then top with more compote, swirling in. 

Place in the freezer for 2 hours. You can top with whip cream, coconut chips, and blueberries. You can serve with any extra compote left over!

The best part about this is how the outer crust remains crunchy and salty and the bottom part of the crust gets a little melty and melds together with the gelato and it has almost a tres le ches flavor/texture. So delicious. I hope you enjoy my this and check out all the other recipes for #summerdessertweek

As a side note, I used the amazing pie pan from OXO and it is slightly bigger than usual so I actually ended up using 2 sleeves of crackers and an extra tbsp of butter. I am in love with this pie plate, so thick and large and perfect addition to my kitchen!








There are 25 amazing bloggers participating in this year's event! Throughout the week we'll be share tons of fantastic summer dessert recipes with you. With over 70 recipes being shared this week we just know that you're going to find a new summer favorite! Plus, don't forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!


Scroll down to take a look!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:
Pies of Summer:
Sweet Summertime Cakes:
No Bake Treats:
Baked Desserts:



There are 25 amazing bloggers participating in this year's event! Throughout the week we'll be share tons of fantastic summer dessert recipes with you. With over 70 recipes being shared this week we just know that you're going to find a new summer favorite! Plus, don't forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Dixie Crystals Giveaway
Prize #1 -- Dixie Crystals is giving one winner a $100 Willimas Sonoma Gift Card OR a $100 Sur la Table! Winner of prize #1 gets to pick which gift card they would like!

Prize #2

Prize #2 -- Rainier Fruit is giving one winner a Pie dish, Cherry Pitter, Serving Spatula, Pinch Bowls, Pie Carrier! Everything you need to make the perfect cherry or blueberry pie!


Prize #3

Prize #3-- OXO is giving one winner an 8 Piece Glass Bake, Serve & Store Set.

OXO Glass Bakeware is made of thermal shock resistant borosilicate glass, which means it can go from freezer to oven without the need to thaw. The OXO 8 Piece Glass Bake, Serve & Store Set is the perfect partner for all of your baking adventures. The Set includes a Glass 3 Qt Baking Dish, Glass 2 Qt Baking Dish, Glass Loaf Pan, Glass Pie Plate, 1 Cup Round SNAP Container, and 2 Cup Round SNAP Container.


Prize #4



Prize #4 -- Adam’s Extract is giving one winner a Pyrex with baking utensils and 4oz Adams Best, 1.5 oz Pure Lemon, Almond, Peppermint and Vanilla.

Prize #5



Prize #5 -- General Mills Cereal is giving one winner 4 boxes of cereal, 2 Big G Cereal character bowls, 2 Big G Cereal character , 2 “Good Morning” spoons, 2 Cheerios tumblers with straws 1 long-sleeve Cereal Character hooded t-shirt, 1 short-sleeve Cereal Character t-shirt.


Prize #6



Prize #6 -- Land O’Lakes is giving one winner a branded insulated tote with a stainless steel water bottle, two mugs with cocoa mix, a dish towel and coasters.
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 24th until July 30th at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.


Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Rainier Fruit, OXO, Adam's Extract, Land O'Lakes and General Mills Cereal! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

12.7.17

The Unicorn Mimosa

I haven't participated in The Ultimate Recipe Challenge for a bit but when I knew this month was drinks, I was all in! I cannot wait to see what all everyone came up with this month and add some new items to my cocktail repertoire!


This simple, colorful, and horribly named cocktail probably ended up being one of my favorites to date. It was fun to put together and truly only took about ten minutes of prep time. It was also delicious.  I used a few of my favorite juices and you can easily swap them out to mix and match for any gathering.  I am a fan of mimosas in general and this tasty version is perfect for summer. 



You can also call this whatever you like. I am not going to pretend here, the hardest part of cocktail creating (at least in my case) is not coming up with a delicious libation, nope that part is fun and relatively easy. It is naming a creation that is often the most daunting part aspect.  I have come up with some fun and catchy ones prior ( naughty southerner is my personal favorite) but this particular concoction left me flumoxxed. 

I decided to play by 2017 rules and well, colorful and full of champagne basically screamed "unicorn" to me. You know what the best part about this tasty beverage is though? It doesn't care what you call it. So just drink up and enjoy!


For this particular version, I used guava nectar, apricot nectar, and blood orange juice. I froze them the night before and they don't fully freeze like water so they melt down a little easier.  I want to try it with peach puree, mango, and OJ next time. I have also made these with fun shaped ice trays, You truly can make these any flavor and any theme. Also, if you want to make this kid friendly, just top with sparkling cider or grape juice!

I used 1/2 cup of each juice and they yielded about 10-12 small ice cubes each.  You should be able to find these in the international isle of your grocery stores. 


Unicorn Mimosa 
1/2 cup guava nectar 
1/2 cup apricot nectar
1/2 cup Blood Orange Juice
1 bottle Champagne

In a glass, place 5-6 ice cubes and top with chilled champagne or prosecco. I think they taste best if you let them melt down for a minute or two and let the flavors meld together. 

And as always, thanks to the fabulous Bethany Boyle for taking photos and being my taste tester!