Category: All Things Sweet

Angel Berry Trifle

 



Ok, so before you read this just remember I had good intentions!  I meant to post this and forgot, so, just in time for the 4th!! 

I made this beautiful and delicious dessert for Memorial Day. I had planned to save the recipe until closer to July 4th. But I decided I couldn’t hold out on you any longer. With Father’s Day upon up and fresh berries in season, I decided you need this fabulous recipe now!

One of my fondest childhood memories was going with the church crowd to Shoney’s after an evening service. Usually just for dessert! I typically choose chocolate over anything else unless we were at Shoney’s. At Shoney’s, I always ordered strawberry pie! The glazed strawberries in this recipe are just as yummy as Shoney’s.

My cousin, Linda, recently sent this recipe to me for our new family cookbook. I knew I had to try this recipe sooner rather than later. The blueberries weren’t in my cousin’s recipe, so leave them out if you aren’t a blueberry fan. My grandson is a fan, which tells you why I used them.

With no baking involved, this dessert comes together in no time! So, make Dad a treat he will ask for year after year.

Print Pin

Angel Berry Trifle

Course Dessert
Author Amye Melton

Ingredients

  • 1 1/2 cups sugar
  • 5 tablespoons cornstarch
  • 1 (3-ounce) package strawberry gelatin
  • 2 cups water
  • 2 pounds fresh strawberries divided
  • 2 pounds fresh blueberries
  • 1 (8-ounce) package cream cheese softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (16-ounce) container Cool Whip thawed
  • 1 (14-ounce) prepared angel food cake cut into 1-inch cubes

Instructions

  • In a large saucepan, combine sugar, cornstarch and gelatin; stir in water until smooth. Cook and stir over medium-high heat until mixture begins to boil. Continue to cook, stirring, until thickened, 1 to 2 minutes longer. Remove from heat and cool completely. Slice half of the strawberries and fold into cooled glaze.
  • In a separate bowl, beat cream cheese until smooth. Beat in sweetened condensed milk until blended. Fold in about 12-ounces of the Cool Whip.
  • In a large trifle dish, layer some cake, top with some glazed strawberries, spreading to the sides of dish. Top with some of the creamed mixture, spreading the the sides of dish. Repeat layers except this time add half of the blueberries to the top of glazed strawberries. Repeat layers again. Top with remaining Cool Whip. Slice remaining strawberries. Arrange sliced strawberries and remaining blueberries over the trifle.
  • Carefully cover and refrigerate at least 2 hours or overnight before serving.

Granola Bars

My family is currently working on a new family cookbook. This book will be our second one; we made our first years ago when my mom and aunts were still living. This time we will include a “heritage” section so that wonderful recipes passed down from past generations will be there for our children and grandchildren.

Going through Mama’s old cookbooks has been fun and sometimes a bit emotional. And going through my own has brought back many memories. Seeing those old recipes I haven’t made in years, but remember my kids loving, has me wanting to make them for my grandson.

This recipe was a favorite of my kids when they were little. I remember making it for lunch boxes and after-school snacks. These bars are chewy and delicious!

The recipe used light corn syrup when I made these for my kids. Since we have bees now, I chose to use honey instead. You can use any creamy nut butter you like. Also, change them up by adding Craisins, chopped nuts or seeds, or a different flavor chips. Chill before cutting and store in the fridge. You can also roll them into granola balls if you choose. I rolled these to make it easy for my grandson.

Print Pin

Granola Bars

Course Snack
Author Amye Melton

Ingredients

  • 2 1/2 cups Rice Krispies
  • 2 cups old fashioned oats
  • 1/2 cup raisins
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup honey or light corn syrup
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup milk chocolate chips

Instructions

  • In a large bowl, combine Rice Krispies, oats and raisins, set aside.
  • In a saucepan, over medium heat, combine light brown sugar, honey and peanut butter. Bring to a boil, stirring constantly. Remove from heat and stir in vanilla. Pour over oat mixture, stirring until coated.
  • Stir in chocolate chips.
  • Press mixture into a 13 x 9-inch pan or roll into balls. Refrigerate until firm. Cut into bars if pressed into pan. Keep refrigerated.

Frozen Yogurt Bark

 

Even though we have cooler weather now, my mind is on summer. I love hot days, warm nights, flowers in bloom, driving with my top open, and singing with my favorite songs like a rock star!

That’s how I imagine it, anyway. Honestly, hot days with gnats are just no fun! Nevertheless, we are headed into summer and will have some hot days here in the South.

I watched a video of Jennifer Garner’s pretend cooking show a while back. She was making frozen yogurt bark. But, of course, it was too cold even to pretend I wanted anything frozen then. However, the recent spring break made me think of summer snacks for the kids. Even though my grandson’s parents will be out of school also, I am sure he will be around our house some too. So this frozen yogurt bark would be the perfect snack on a hot summer day, and it’s so easy!

Start with whole milk vanilla yogurt. The texture of full-fat yogurt is less likely to get icy, and it will taste better frozen. Use fresh fruit, but chop it into bite-sized pieces to make it easier to eat. Also, chopped nuts, seeds, chocolate chips, and granola make great toppings. You need to allow about 3 hours for it to freeze fully. Then cut or break into serving pieces and store in an airtight container for a few months.

Print Pin

Frozen Yogurt Bark

Course Snack
Author Amye Melton

Ingredients

  • 2 cups whole milk vanilla yogurt
  • 1/2 to 3/4 cup fresh fruit cut into bite size pieces
  • 1/4 cup granola, nuts, seeds, or chocolate chips

Instructions

  • Line a rimmed baking pan with parchment paper.
  • Spread the yogurt onto the prepared pan in a thin, even layer to the edges of the pan.
  • Evenly scatter desired toppings on top. Place pan in freezer for about three hours.
  • When fully frozen, remove from freezer and cut or break into bite-size pieces. Place in an airtight container and store in freezer for a few months.

Apple Pie Bites

Years ago, when I was in school, they taught home economics. I’m not sure it’s still around. The intention was for the students to learn many everyday things, from balancing a checkbook register to cooking and even sewing. I turned out to be terrible with checkbooks and so-so at sewing, but my love for cooking grew.

You know by following me that I don’t do fancy. Simple, homemade goodness is what I enjoy most. I liked getting the kids involved in cooking when they were younger, and they are both excellent cooks now.

Have the kiddos help with these for a quick home economics lesson of your own. This recipe comes together very quickly with only a few ingredients. They make a great breakfast treat or a quick dessert with a scoop of ice cream.

Print Pin

Apple Pie Bites

Course Dessert
Servings 8
Author Amye Melton

Ingredients

  • 1 8-ounce can refrigerated Original Crescent Rolls
  • 1 large apple peeled, cored and cut into 8 wedges (I like Honeycrisp or Granny Smith)
  • 3 tablespoons butter melted
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice
  • granulated sugar

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper, set aside.
  • Melt butter in microwave. Add the apple wedges to the butter and toss.
  • In a small bowl, mix the brown sugar, cinnamon and apple pie spice.
  • Open the can of crescent rolls and unroll each triangle. Brush melted butter over one side of the triangle. Evenly sprinkle the triangle with a slightly rounded teaspoon of the sugar mixture. Place an apple wedge on the widest side of the triangle and roll up. Place on baking sheet and repeat with remaining ingredients.
  • Take any remaining butter and brush the tops of rolls. Sprinkle with a bit of granulated sugar and bake for 9 to 12 minutes or until golden.
  • Serve warm. Great with a scoop of vanilla ice cream!

Homemade Brownie Mix

Before becoming a grandmother, I would have argued with the best that I was simply too young. I might have even said I did not want to be one because I would feel old. However, just like anything else, you only know once you are there.

Life as an Emmy is full of love, fun, and adventures. My grandson keeps me on my toes like nothing else, and now I wonder why it took so long! His hugs and kisses and just hearing him say my name can melt my heart like no other.


I even have a Pinterest board full of fun grandchildren holiday ideas, crafts, and recipes. I have so many fun ideas to share with him. Just maybe, the older we get, the more we realize how fast time has gone by, and grandchildren give us a second chance to slow down just a bit.


Whether you have children, grandchildren, or just have a chocolate craving every now and again, I have the perfect recipe for you! This homemade brownie mix from Crazy for Crust is rich and chocolatey and can be customized not only by the “mix-ins,” but you can make a big pan or a small pan of brownies. I have listed a few options in the recipe notes, but the possibilities are endless.

Print Pin

Homemade Brownie Mix

Course Cookies, Dessert
Author Amye Melton

Ingredients

  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon sea salt

Instructions

  • In a large bowl, whisk sugar, cocoa powder, flour and salt until well blended.
  • Store in an airtight container until ready to make brownies.
Print Pin

Brownies

Course Dessert
Author Amye Melton

Ingredients

  • *Personal Pan Size: Loaf Pan
  • 1 cup brownie mix
  • 1/4 cup melted butter OR vegetable oil OR liquid coconut oil
  • 1 large egg
  • 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons water OR cold coffee
  • **10-inch Skillet Brownies from Homemade Brownie Mix (can be made in 8" x 8" or 9" x 9" pan)
  • 2 cups brownie mix
  • 1/2 cup melted butter OR vegetable oil OR liquid coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon water OR cold coffee
  • ***Thin 9 x 13 Brownies from Homemade Brownie Mix
  • 3 cups brownie mix
  • 3/4 cup melted butter OR vegetable oil OR liquid coconut oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoon water OR cold coffee
  • ***Thick 9 x 13 Brownies from Homemade Brownie Mix
  • Entire amount of brownie mix
  • 1 cup melted butter OR vegetable oil OR liquid coconut oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons water OR cold coffee

Instructions

  • *For Personal Pan Size: Line a 4 x 8-inch or 5 x 9-inch loaf pan with foil. Spray with nonstick cooking spray and set aside. Preheat oven to 350 degrees. In a medium bowl, whisk together the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1/4 cup "mix-in" ingredients, if desired, and stir. Spread into the bottom of prepared pan. Bake in preheated oven for 12-15 minutes, or until a toothpick comes out, 1-inch from edge with only a few crumbs. Cool before slicing.
  • **For 10-inch Skillet Brownies from Homemade Brownie Mix: Spray a 10-inch cast iron skillet with nonstick cooking spray, set aside. Preheat oven to 350 degrees. In a large bowl, whisk the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1/2 cup "mix-in" ingredients, if desired, and stir. Spread into the bottom of prepared pan. Bake in preheated oven for 20-24 minutes, or until a toothpick comes out, 1-inch from edge with only a few crumbs. Cool before slicing.
  • ***For Thin 9 x 13 Brownies from Homemade Brownie Mix: Spray a 9 x 13-inch baking pan with nonstick cooking spray, set aside. Preheat oven to 350 degrees. In a large bowl, whisk the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1 cup "mix-in" ingredients, if desired, and stir. In a large bowl, whisk the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1 cup "mix-in" ingredients, if desired, and stir.
  • ****Thick 9 x 13 Brownies from Homemade Brownie Mix: Spray a 9 x 13-inch pan with nonstick cooking spray, set aside. Preheat oven to 350 degrees. In a large bowl, whisk the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1 cup "mix-in" ingredients, if desired, and stir. Spread in bottom of prepared pan. Bake in preheated oven for 18-22 minutes, or until a toothpick comes out, 1-inch from edge, with only a few crumbs. Cool before slicing.

Notes

  
Options: 
 
*Frost brownies with any flavor frosting desired. (Vanilla, Chocolate, Strawberry, Salted Caramel or Coconut are good options)
 
*Warm thick sauce for 15-20 seconds in microwave and pour over the top of uncooked brownies.  Swirl with a butter knife.  (Peanut Butter, Nutella, Marshmallow Fluff, Caramel, Salted Caramel, Mixture of Peanut Butter and Marshmallow Fluff)
 
*Mix-in suggestions:  Crushed Oreos, nuts, candy, chocolate chips, peanut butter chips, marshmallows.  
 
*Thin 9 x 13 brownies are perfect for ice cream sandwiches!   If you plan to do this I suggest that you line the pan with foil, then spray the foil with nonstick cooking spray for baking.  Slice cooled brownies down the middle.  Spread softened ice cream of your choice over one side of the brownies.  Cover with the other half of brownies.  Cover and freeze until firm.  Remove from freezer and cut into serving size pieces.