This No Bake Aztec Chocolate Ice Cream Parfait is the perfect cool no bake summer recipe!  

No Bake Aztec Chocolate Ice Cream Parfait

We love to turn the heat up with some great south of the border recipes in the summer!  But what you need is a great no bake dessert to give you a break from the oppressive heat of the oven!  

This recipe was inspired by the Central American flavors of dark chocolate, coffee and chili powder.  With some Nestle Toll House Dark Chocolate Morsels, it’s easy to make your plain old chocolate ice cream into a gourmet dessert worthy of your local chocolate bar!

Ingredients:

• 2 cups chilled heavy whipping cream
• 5 tbsp white sugar
• 5 tbsp cocoa powder
• 1 tsp vanilla extract
• 1 tsp coffee extract
• 2 ounces softened cream cheese
• 1/4 tsp cayenne pepper
• 1 package Nestle Toll House Dark Chocolate Morsels
• Chocolate ice cream

How to Make Aztec Chocolate Ice Cream Parfait

1. Pour heavy whipping cream into the mixer and turn on to slow speed.  Add white sugar.
2. Slowly add the cocoa powder.  Increase speed to medium and add vanilla and coffee extracts.
3. At this point, you may need to stop and scrape the sides with a spatula to ensure the cocoa solids get into the mixture.
4. Add softened cream cheese.  This will act as a stabilizer.
5. Whip on high until light and fluffy.  This will take roughly one minute.
6. To assemble, begin with chocolate ice cream.
7. Next, add the dark chocolate morsel layer.  The Nestle Toll House Dark Chocolate morsels add texture and a deeper flavor.  They are made with 53% cacao real dark chocolate.  And the best part is there are no artificial colors or flavors!
8. Add the chocolate whipped cream and top with more dark chocolate chips.
9. Place the assembled desserts in the freezer to chill.

If you’re looking for more no bake summer recipe inspiration, here are more of our favorite no-bake recipes: 

• No Bake Chocolate Peanut Butter Oat Bars
• No Bake Strawberry Jell-O Pie
• Bumblebee Oreo No Bake Cookies
• Dipped Rice Krispie Treats
• Reese’s Stuffed Dark Chocolate Oreo Cookies

The post No Bake Aztec Chocolate Ice Cream Parfait appeared first on Create Craft Love.

If you asked me my favorite fruit, strawberry would be the answer. My mom used to cut them up, pour sugar on them and let them sit in the fridge. They developed the most delicious juice and it immediately makes me think of summer. They are just a versatile fruit and the pairings are endless!

As always, please pin from the original source.

Strawberry Poke Cake from Mama Loves Food

Fresh Strawberry Mousse from An Italian in My Kitchen

Strawberry Crumb Bars from Flavor Mosaic

Strawberry Trifle with Pound Cake from Scattered Thoughts of a Crafty Mom

Strawberry Brownies from Fantabulosity

Strawberry Swirl Cheesecake from Cookie Dough and Oven Mitt

Strawberry Sorbet from Mom on Timeout

Strawberry Cupcakes from Grandbaby Cakes

Chocolate Covered Strawberry Brownies from Simply Happy Foodie

Cream Cheese Strawberry Cookies from OMG Chocolate Desserts

Strawberry Crunch Cupcakes from Semi Homemade Recipes

Strawberry Shortcake Kabobs from Create.Craft.Love

Strawberry Cool Whip Pie from Flour on my Fingers

Strawberry Pie from Just So Tasty

Strawberry Delight from The Best Blog Recipes

Strawberry Pound Cake from Grandbaby Cakes

Cheesecake Stuffed Strawberries from Lil Luna

Strawberry Pretzel Salad from Little Sweet Baker

Strawberry Muffin Recipe from Wandercooks

Strawberry Buttermilk Donuts with Strawberry Glaze from Style Me Pretty

Strawberry Fudge Poke Cake from Inside Bru Crew Life

Strawberry Brownie Skewers from One Little Project

Strawberry Napoleons from Life Love and Sugar

Fresh Strawberry Cobbler from I Am Baker

Strawberry Cream Puffs from Yummiest Food

Strawberry Shortcake Ice Cream Bars from The Seaside Baker

Strawberry Angel Food Cake from Salty Side Dish

Strawberry Cheesecake Tacos from Cookie Dough and Oven Mitt

Strawberry Whipped Cream from The First Year Blog

Strawberry Pound Cake from Yellow Bliss Road

Strawberry Oatmeal Bars from Well Plated

Chocolate Covered Strawberry Cheesecake from Life Love and Sugar

I seriously plan on trying all of these strawberry dessert recipes! The Strawberry Cheesecake Tacos are calling my name!

Which is your favorite strawberry dessert? Share with us on Facebook!

The post Strawberry Dessert Recipes for Summer Parties appeared first on Create Craft Love.

Easter Toffee Bark

Most of your standard toffee recipes begin with a base of saltines with toffee added on top followed by chocolate. This recipe uses pretzels instead of saltines. I think the saltines are too salty and take away from the sweet. Adding pretzels cuts the salty factor and really plays up the other flavors!

Ingredients:

• 1 box brown sugar
• 2 sticks of butter
• 1 bag of pretzel snaps
• 2 bags white chocolate chips
• 1 bag of Easter M&Ms
• Easter sprinkles

Directions for Easter Toffee Bark

1. Begin by placing foil over a cookie sheet.  Spray cooking oil on foil.
2. In a medium pot, add two sticks of butter and 1 box of brown sugar over medium heat.
3. Stir as the butter and brown sugar melt together.  Keep stirring until the toffee ribbons off the spoon.
4. Place a small amount of toffee on the foil and spread out.  This will help the pretzels stick when you pour the rest of the toffee.  Place pretzels on the cookie sheet.
5. Carefully pour the remaining toffee over the pretzels.  Spread out evenly across the pan.
6. Place in oven at 425 degrees for 5 minutes or until the toffee begins to bubble.  
7. Remove from oven and add the white chocolate chips. As the chocolate chips heat up from the toffee, spread out over the top of the toffee.
8. Now add your toppings. First, I added Easter sprinkles.
9. Then I added the Easter M&Ms.
10. Cover and place in refrigerator over night to harden.
11. The next day, remove the foil and break the toffee into pieces. Store in an airtight container.

This stuff is absolutely amazing!  You won’t be able to put it down!  Sadly, I’m on Whole30 right now so I can’t even partake.  (It’s probably a good thing for my waistline.)

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Easter Toffee Bark

This Easter Toffee Bark is not your standard holiday bark! It packs an extra surprise!

Ingredients

• 1 box brown sugar
• 2 sticks butter
• 1 bag pretzel snaps
• 2 bags white chocolate chips
• 1 bag Easter M&Ms
• Easter sprinkles optional

Instructions

• Cover a cookie sheet with aluminum foil.  Spray with cooking oil and set aside.
• In a medium sauce pan, melt butter and brown sugar together over medium heat.  Stir until toffee ribbons off spoon.
• Add a small amount of toffee to the cookie sheet and spread out.  This will help the pretzels stick.  Carefully pour the remaining toffee over the top of the pretzels.
• Place in oven at 425 degrees for 5 minutes or until toffee bubbles.
• Add the white chocolate chips.  As the toffee melts the chocolate, spread evenly over the top.
• Add sprinkles.
• Add Easter M&Ms.

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Looking for more Easter dessert ideas!  Check out our Easter Muddy Buddies!

Here are some more of our favorite Easter crafts and recipes: 

• Carrot Umbrella Wreath for Easter
• Easter Bunny Hoop Wreath
• DIY Easter Bunny Wall Hanging
• Easter Bunny Cupcakes
• Washi Tape Easter Eggs

The post Easter Toffee Bark appeared first on Create Craft Love.

How to Make Pumpkin Spice Cupcakes

Fall is here and so is pumpkin everything!  My husband began experimenting with pumpkin desserts last fall.  These Pumpkin Spice Cupcakes with were a huge hit!  Whip up a batch of our cream cheese frosting to top them off!

If I could bottle up the scent of these while they were baking, I’d be a millionaire.

Ingredients for Pumpkin Spice Cupcakes

• 1-1/3 cups flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp coarse grain salt
• ¾ tsp cinnamon
• ¾ tsp ginger
• ½ tsp ground clove
• 1/8 tsp nutmeg
• 1/8 tsp allspice
• 2/3 cup light brown sugar
• 2/3 cup sugar
• 2/3 cup unsalted butter melted
• 2 eggs
• 15 ounces pumpkin puree
• 1/2 cup buttermilk
• ½ tsp vanilla extract

How to Make Pumpkin Spice Cupcakes

1. Preheat oven to 350 degrees and place cupcake liners in a cupcake pan.
2. In a large mixing bowl combine flour, baking soda, baking powder, salt, and spices.
3. In another bowl, beat together butter and sugar until the mixture becomes light and fluffy. Add in pumpkin puree, buttermilk, and vanilla extract and beat some more.  Add the eggs one at a time while beating.
4. Thoroughly combine the dry and wet ingredients.
5. Fill cupcake liners three quarters of the way up.
6. Bake at 350 degrees for about 20 minutes.
7. Allow cupcakes to cool completely then apply frosting using recipe below.

Cream Cheese Frosting Ingredients

• 4 ounces softened butter
• 8 ounces softened cream cheese
• 2 cups powdered sugar
• 1 tsp vanilla extract

How to Make Cream Cheese Frosting

1. Beat together butter and cream cheese in a large bowl until smooth.
2. Add vanilla extract and beat a little more.
3. Slowly add sugar while beating and then beat until desired consistency.
4. Optional:  Add ½ cup of real maple syrup (not the maple flavored corn syrup varieties) for an added fall twist! 

Now you can eat your pumpkin spice cupcake with your pumpkin spice latte and all will be right with the world. Enjoy!
Make sure to check out more of our favorite fall recipes here:

• Cranberry Turnovers
• Cranberry Pumpkin Muffins
• Easy Fall Cake Mix Cookies
• Best Fall Soup Recipes
• Apricot Pecan Yams

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Pumpkin Spice Cupcakes

Everyone’s favorite fall flavor paired with a creamy, rich cream cheese frosting!

Ingredients

Cupcakes

• 1-1/3 cups flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp coarse grain salt
• ¾ tsp cinnamon
• ¾ tsp ginger
• ½ tsp ground clove
• 1/8 tsp nutmeg
• 1/8 tsp allspice
• 2/3 cup light brown sugar
• 2/3 cup sugar
• 2/3 cup unsalted butter melted
• 2 eggs
• 15 ounces pumpkin puree – see note**
• 1/2 cup buttermilk
• ½ tsp vanilla extract

Cream Cheese Frosting

• 4 ounces softened butter
• 8 ounces softened cream cheese
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

Cupcakes

• Preheat oven to 350 degrees and place liners in a cupcake pan
• In a mixing bowl combine flour, baking soda, baking powder, salt, and spices.
• In another bowl, beat together butter and sugar until it becomes light and fluffy. Add in pumpkin puree, buttermilk, and vanilla extract and beat some more. Add the eggs one at a time while beating.
• Thoroughly combine the dry and wet ingredients.
• Fill cupcake liners ¾ way up.
• Bake at 350 degrees for about 20 minutes.
• Allow cupcakes to cool then apply frosting (see cream cheese frosting recipe below)

Cream Cheese Frosting

• Beat together butter and cream cheese until smooth.
• Add vanilla extract and beat a little more.
• Slowly add sugar while beating and beat until desired consistency

The post Pumpkin Spice Cupcakes with Cream Cheese Frosting appeared first on Create Craft Love.

Peanut Butter Pretzel Brownies

My favorite candy is Reese’s Peanut Butter Cups!  They are chocolate-y, peanut buttery morsels of heaven.  And I have no idea why they test better in the egg or pumpkin form.  When challenged to make a recipe using left over Halloween candy, I knew I had to incorporate these yummy little nougats.  

These brownies consist of 3 layers. The bottom layer is brownie mix, middle layer is pretzels and peanut butter cups and finally the top crunchy layer. They are so easy to make!

I loved the idea of using pretzels to change these into Take Five tasting brownies!

Use your favorite brownie box mix to create the bottom layer of these brownies.

While they are baking, cut up your Reese’s pumpkins.  I used 14 of them.  Place them in a bowl and set aside. Break up about a cup of pretzel sticks and added them to the peanut butter cup dish.

Take the brownies out of the oven about 5 minutes early and sprinkle the peanut butter and pretzel mixture on top to create the middle layer.  Return to the oven for the remaining 5 minutes.

Once they get all melty, spread the mixture out on top.

Then melt the chocolate chips, peanut butter and butter together. Finally add the rice krispies to create a crunchie topping. Spread the chocolate/peanut butter/rice krispie mixture on top.  

Chill in the refrigerator for about 2 hours.

Yummy, deliciousness!

Am I the only one who raids the kiddo’s candy for Reese’s PB cups?

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Peanut Butter Pretzel Brownies

Course Dessert

Keyword brownies

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Ingredients

• 1 box brownie mix
• 14 reeses peanut butter cups
• 1 cup pretzel sticks broken into pieces
• 1 bag semi sweet chocolate chips
• 1¼ cup peanut butter
• ¼ cup butter
• 1½ cup rice krispies

Instructions

• Use your favorite brownie box mix to create the bottom layer of these brownies.
• While they are baking, cut up your Reese's pumpkins. lace them in a bowl and set aside. Break up about a cup of pretzel sticks and added them to the peanut butter cup dish.
• Take the brownies out of the oven about 5 minutes early and sprinkle the peanut butter and pretzel mixture on top to create the middle layer.  Return to the oven for the remaining 5 minutes.
• Once they get all melty, spread the mixture out on top.
• Melt the chocolate chips, peanut butter and butter together in the microwave. Finally add the rice krispies to create a crunchie topping.
• Spread the chocolate/peanut butter/rice krispie mixture on top.  
• Chill in the refrigerator for about 2 hours.

Stop by and check out these other AMAZING recipes using leftover Halloween Candy!

More amazing dessert recipes:

• Jell-o Pie Recipe
• Lemon Cake Mix Sweet Rolls
• No Bake Banana Pudding
• Chocolate Chip Cheesecake

The post Peanut Butter Pretzel Brownies appeared first on Create Craft Love.

Apple Cider Cups

Ingredients for Apple Cider

• 1 cup apple juice

• 1 Tablespoon Torani Caramel Syrup

• Dash of cinnamon

• 1 cinnamon stick

• Shark Bite Drink Recipe

• Mai Tai Mocktail Recipe

• Caramel Apple Sangria

• Fizzy Strawberry Lemonade

• Mint Chocolate Affogato

The post How to Make Delicious Apple Cider Cups appeared first on Create Craft Love.

Roasted Pumpkin Seeds

You know what I mean. It’s time for the obligatory trip to the pumpkin patch to take photos of your kids among these orange giants. Then you haul them to the house and prep them for carving. Once they are carved you are left with all of the pumpkin innards and seeds. It’s seriously my favorite part. 

The best part about roasting pumpkin seeds is that all you need is a pumpkin! (or two, or three!) 

How to Roast Pumpkin Seeds

1. Remove all of the seeds from your pumpkin

2. Soak seeds overnight in salt water brine. I use the following ration of 1 cup kosher salt to 1/2 gallon of water. Not only does this add flavor to your seeds, it also helps separate any remaining pumpkin flesh from the seeds. You can also experiment with other flavors such as garlic or hot sauce.

3. Make sure all the pumpkin flesh is removed before roasting. The overnight saltwater soak makes this much easier.

4. The next morning, drain the salt water and remaining flesh from the seeds.  

5. Preheat your oven to 250 degrees.

6. Lightly oil a baking sheet and spreads your seeds out on a baking sheet.

7. Cook the seeds for one hour then flip and redistribute them on the sheet. Continue roasting the seeds until they have thoroughly dried, for a total of 2-3 hours. 

8. Remove from the oven and let them cool. 

9. Place them in an air-tight container to maintain crunch.

What about the rest of the pumpkin? You can cook the rest of the pumpkin to make puree for pie, cupcakes, cookies, or other fall treats. Make sure to check out our recipe for homemade Pumpkin Puree!

This is truly one of my favorite parts of fall! We have so much fun picking out the perfect pumpkins and then using them for carving and roasting seeds.

We LOVE sharing recipes! Check out more of our favorite pumpkin themed recipes and crafts: 

• Mini Mod Podge Fabric Pumpkins
• Cranberry Pumpkin Muffins
• Pumpkin Spice S’mores
• Creamy Pumpkin Pie
• Homemade Pumpkin Spice Syrup

The post Roasted Pumpkin Seeds appeared first on Create Craft Love.

Chocolate Chip Caramel Cheesecake

This Chocolate Chip Caramel Cheesecake with a Pretzel Crust is next level amazing! I can also tell you that it is a one of a kind recipe that I made it all by myself! It has all of the good stuff: caramel, chocolate, pretzels and that yummy cheesecake to pull it all together!

Plan to make this the day before you want to serve it!

This recipe is divided into three parts – the pretzel crust, the caramel layer and finally the cheesecake layer. Let’s start with the pretzel crust!  

Pretzel Crust Ingredients

• 2 cups of pulverized pretzels
• 3/4 cup of unsalted butter, melted
• 1/4 cup brown sugar

Pretzel Crust Directions

1. Preheat the oven to 350 degrees.  Grease a 9 inch springform pan.
2. Pulverize 2 cups of pretzels into a fine dust.  This is most easily accomplished using a food processor for about 30 seconds.  If using a food processor, the thin pretzel sticks will be easiest to work with.
3. Mix pretzels, butter, and sugar together in a medium bowl until evenly moistened.
4. Empty the crumb mixture into the pan.  Using a flat bottomed dish such as a ramekin or measuring cup, firmly and evenly press the crumbs into the bottom of the pan.
5. Bake until it begins to brown at the edges, around 12 minutes.

While that is cooking, you can move on to the caramel filling.  

Caramel Filling Ingredients

• 30 unwrapped caramels
• 3 tbsp milk
• Sea salt (optional) – any large crystal salt will work

How to Make Caramel Filling

1. Over low heat, combine caramels and milk.  
2. Stir until smooth.  
3. Sprinkle sea salt evenly on the pretzel crust.  (optional)
4. Pour caramel mixture into the pan.
5. Put aside and allow to cool to room temperature.

Finally, let’s make the cheesecake layer! This is the step that brings all of the magic of this yummy caramel cheesecake together!

Cheesecake Layer Ingredients

• 4 (8 oz) packages of cream cheese, softened
• 1 1/3 cup sugar
• 4 eggs
• 1 1/2 tsp lemon juice (What?!  It helps maintain the acid flavor of the cheese.  You won’t taste it.)
• 1 1/2 tsp vanilla extract
• 1/3 cup sour cream (this helps smooth out the cream cheese texture)
• 2 packages Nestle Toll House® semi sweet chocolate chips
• Flour
• Unsalted butter

Preheat oven to 500 degrees.

Cheesecake Layer Instructions

1. Beat cream cheese until uniform, about 1 minute.  Add sugar and mix until combined.  Add lemon juice, vanilla extract and sour cream until combined.
2. Add eggs one at a time, beating between each egg and finally beating the entire mixture until thoroughly combined and uniform.
3. Toss 1 package of semi sweet chocolate chips with some flour to thoroughly coat them.
4. Coating the morsels will prevent them from sinking in the cake although there will be some migration towards the bottom.
5. Gently mix the chocolate chips into the cream cheese mixture.
6. Grease the sides of the pan with butter.
7. Pour into pan on top of the crust and caramel layer.
8. Place on a baking sheet to catch any liquid that may escape the pan.
9. Bake at 500 degrees for 10 minutes.  
10. Reduce temperature to 200 degrees and bake until center internal temperature of 150 degrees – about 1.5 hours.
11. Remove pan from oven and place on a cooling rack.  
12. After a few minutes, release cake from the side of the pan using a thin knife.
    NOTE: Do not remove the springform!
13. Add the second package of chocolate chips to the top.  Let cool for 3 hours and then refrigerate.

Cheesecake Cracks (AKA The Dark Cheesecake Rises):

Cracks in the cheesecake are the bane of cheesecake bakers. Here is an attempt at explaining why cheesecake cracks happen and how you can prevent cheesecake cracks.

There are a couple of points in the cooking process where the cheesecake is vulnerable to cracking.  Thankfully, there are ways to prevent this from happening.

The structure of the cheesecake is held together by the egg proteins.  If the temperature gets too high, the cake rises enough to begin tearing the protein lattice.  When the protein lattice is disturbed the cake will crack as it cools and falls.  This is why we use temperature to gauge doneness.

Cracks can also develop during the cool down period due to tensile stresses.  There is naturally some adherence of the cake to the sides of the pan.  As the cake cools and shrinks, this creates tension on the protein lattice which can cause the center to crack.  After a few minutes of cooling, release the cake from the sides of the pan with a thin knife to prevent this from happening.

This Chocolate Chip Caramel Cheesecake is decadent!  The salty pretzel crust compliments the sweet caramel and cheesecake layer.  The little explosions of caramel is indeed delightful!  

Our whole family went nuts for this cake!  We sat around in front of the fire enjoying our cheesecake.  It was the perfect dessert and one that we will definitely be making again and again (and again!)

Not to mention, this lovely cheesecake dessert is kinda pretty, don’t you think?

More Favorite Dessert Recipes

As you know, we love a good recipe around here! Here are few more of our favorite dessert recipes for you to try:

• Lemon Oreo Ice Cream Cake
• Salted Caramel Ice Cream Float
• Mini Ice Cream Sandwiches
• Best Lemon Tart Recipe
• Red Velvet Cookies

Let us know if you try any of these desserts, we’d love to hear your thoughts!

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Chocolate Chip Caramel Cheesecake

The salty pretzel crust balances the sweetness of the chocolate, caramel and cheesecake!

Ingredients

Pretzel Crust

• 2 cups of pulverized pretzels
• 3/4 cup unsalted butter melted
• 1/4 cup brown sugar

Caramel Layer

• 30 individually wrapped caramels unwrapped
• 3 tbsp milk
• Sea salt – any large crystal salt will work optional

Cheesecake Layer

• 4 packages of cream cheese 8 oz., softened
• 1 1/3 cups sugar
• 4 eggs
• 1 1/2 tsp lemon juice
• 1 1/2 tsp vanilla extract
• 1/3 cup sour cream
• 2 packages Nestle Toll House semi sweet chocolate chips
• Flour
• Unsalted butter

Instructions

Pretzel Crust

• Preheat oven to 350 degrees
• Grease a 9 inch springform pan
• Pulverize pretzels into a fine dust.
• Mix pretzels, butter and sugar together in a medium bowl until evenly moistened.
• Empty the crumbs into the pan. Using a flat bottomed dish such as a ramekin or a measuring cup, firmly and evenly press the crumbs into the bottom of the pan.
• Bake until it begins to brown at the edges, around 12 minutes.

Caramel Layer

• Over low heat, combine caramels and milk. Stir until smooth.
• (Optional) Sprinkle sea salt evenly on the pretzel crust.
• Pour caramel mixture into the pan.
• Put aside and allow to cool to room temperature.

Cheesecake Layer

• Preheat oven to 500 degrees.
• Beat cream cheese until uniform, about 1 minute. Add sugar and mix until combined. Add lemon juice, vanilla extract and sour cream until combined.
• Add eggs one at a time, beating between each egg and finally beating the entire mixture until thoroughly combined and uniform.
• Toss 1 package of the semi sweet chocolate chips with some flour to thoroughly coat them.
• Gently mix chocolate chips into the cream cheese mixture.
• Grease sides of pan with butter.
• Pour into pan on top of the crust and caramel layer. Place on a baking sheet to catch any liquid that may escape the pan.
• Bake at 500 degrees for 10 minutes. Reduce temperature to 200 degrees and bake until the center internal temperature reaches 150 degrees, about 1.5 hours.
• Remove pan from oven and place on cooling rack. After a few minutes release the cake from the side of the pan using a thin knife.
• Add the second package of semi-sweet chocolate chips to the top. Let cool for 3 hours and then refrigerate.

The post Chocolate Chip Caramel Cheesecake appeared first on Create Craft Love.

Ice Cream Sandwich Monsters

I love quick and easy recipes!   As many of you know, I don’t cook. So the easier, the better. Plus it’s always fun to see the look of surprise on their faces when it’s out of the usual. Let the kids help you make these cuties. They will love decorating and eating their little monsters.

Make your own Ice Cream Sandwich Monsters

Ingredients:

• Betty Crocker Sugar Cookie Mix
• Icing
• M&Ms
• Vanilla ice cream

First of all, if you haven’t tried the Betty Crocker Sugar Cookie Mix, you need to.  It’s amazing and so easy to work with.  So much better than the refrigerated stuff. I used the drop cookie recipe on the back of the package.  

Directions

1. Combine the ingredients for the cookies and bake per directions.
2. Allow cookies to cool completely before assembling the Ice Cream Sandwich Monsters. (You don’t want the ice cream to melt!)
3. Decorate the cookie with colored icing.  Use white icing for the eyes and add M&Ms.
4. Once your cookies are decorated, add your ice cream.  

*I used a small carton of Ben and Jerry’s (or your favorite ice cream) and sliced through the carton to get the ice cream in circles! Much easier than scooping and trying to manipulate the ice cream.

Aren’t they the cutest things ever?  This is a fun and easy recipe to get the kids involved! You could even make a variation of these for birthdays by leaving off the eyes and rolling the edges in sprinkles.

If you liked this easy recipe, you might like our Homemade Mini Ice Cream Sandwiches!

More Easy Kids Recipes

You can never have too many fun and easy recipes for kids on hand! Here are a few more of our favorites:

• No Bake Bumblebee Oreos
• Salted Caramel Ice Cream Float
• Edible Olympic Medals
• Teddy Bear Toast Kid’s Breakfast
• Easy Hot Cocoa Dip
• Hand Dipped Ice Cream Cones

What are some of your favorite easy kids recipes?  I’d love to hear them, and if you get a chance feel free to share them over in our Facebook group!

The post Ice Cream Sandwich Monsters appeared first on Create Craft Love.

Homemade Popcorn Seasoning

You probably have this combination of spices in your spice rack. It’s quite a variety of different spices, but when they come together they create a flavor sensation like no other. 

Here’s your shopping list:

Popcorn Seasoning Ingredients

• Butter flavoring sprinkles (aka – Molly McButter)
• Sea salt (mellow variety)
• Lawry’s seasoning salt
• Garlic powder
• Cumin
• Paprika
• Cayenne
• Black pepper
• Celery Salt
• Ground mustard
• Parmesan cheese

How to Make Popcorn Seasoning

1. Combine the base which consists of butter flavoring sprinkles, sea salt, Lawry’s seasoning salt, and ground parmesan cheese.
2. Add seasonings – garlic powder, paprike, cumin, ground mustard, black pepper, cayenne. and celery salt.
3. Mix well and sprinkle of your freshly popped popcorn!

And there you have it! A delicious popcorn with a flavor sensation like no other. You will be hooked, it’s definitely our favorite way to eat popcorn now. 

Pro tip: But you have to use fresh popcorn.  Don’t use the microwave stuff.  It’s way better if you pop it on the stove and then sprinkle this on while still hot. If you are looking for more snack recipes, here are some other favorites: 

• Soft Pretzel Bites

• Classic Party Mix Recipe

• The Best Caramel Corn Recipe

• Homemade Fruit Snacks

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Homemade Popcorn Seasoning

Ingredients

• 3 tsp butter flavoring sprinkles
• 1 1/2 tsp sea salt - finely ground mellow variety
• 1 tsp Lawry's seasoning salt
• 1 tsp garlic powder
• 1/2 tsp cumin
• 3/4 tsp paprika
• 1/4 tsp cayenne optional
• 1/4 tsp finely ground black pepper
• 2 tsp finely ground parmesan cheese
• 1/8 tsp celery salt
• 1/2 tsp ground mustard

Instructions

• Combine the base which consists of butter flavoring sprinkles, sea salt, Lawry's seasoning salt, and ground parmesan cheese.
• Add seasonings - garlic powder, paprike, cumin, ground mustard, black pepper, cayenne. and celery salt.
• Mix well and sprinkle of your freshly popped popcorn!

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