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Tuesday, July 29, 2014

Coconut Pecan Cheesecake Bars


WARNING! These are super decadent and rich! You must share with friends, or you might have a heart attack! They are the perfect combination of everything I love; caramel, chocolate, coconut, cheesecake, pecan, and a buttery crust! Enjoy these with a tall glass of milk and LOTS of friends!!

Coconut Pecan Cheesecake Bars, with caramel and chocolate drizzle!

1/2 cup of butter

1 1/2 cups of flour

1/3 cup of sugar

1 can of sweetened condensed milk

1 package of cream cheese (softened)

1 t. vanilla

1 cup of pecans

1 cup of coconut shreds

1/2 cup of semi-sweet chocolate chips

1/2 T of vegetable oil

1/2 cup of Caramel topping

Directions: Combine Butter, flour, and sugar in a food processor or with a pastry cutter. Press into 9 x 9 inch pan. Bake at 375 degrees for 10 minutes. Meanwhile, mix sweetened condensed milk, softened cream cheese and vanilla with a hand mixer until smooth. Pour filling over crust and continue baking for 7 minutes. While the filling is baking, toast coconut and chopped pecans in a frying pan until fragrant, over medium heat.  Sprinkle toasted coconut and pecans over cheesecake. Mix chocolate chips and vegetable oil together and microwave in 30 second intervals, stirring frequently,  until melted. Drizzle chocolate and caramel over the top. Allow the cheesecake bars to cool and serve!

Jessica Smile

Monday, July 28, 2014

Lou Lou Girls Fabulous Party #17

Thank You! To everyone that shared their amazing projects last week! I’m impressed, we had so many outstanding projects shared at this party! Please spread the word and if you have your own party and it’s not listed, please let us know and we would LOVE to add it!Now on to this week’s Party…
  • Link up your furniture makeovers, DIY projects, home decor, crafts, recipes, thrifty finds and archive loves. We want to see whatever is inspiring you!
  • Grab a Lou Lou button or link back in some way!
  • We would love to have you follow along with us! We will be back every Tuesday with our favorites and yours with a brand new party!
  • We will pin each and every post who join the party!
Most Viewed: 3LOL
Kimberly’s Favorite: Our Table For Seven
Cassie’s Favorite: My Pinterventures
Jessica’s Favorite: Ducks ‘n a Row
coconut cake glaze recipe
Amber’s Favorite: Penny’s Vintage Home


Strawberry Cream Pie


I love making desserts on Sunday afternoons. Last week we had a few friends over to celebrate my friend Ann’s birthday. I made 3 different desserts and this was one of them. It is so delicious, and you could use any fruit for the topping.

Strawberry Cream Pie


1 cup of flour

1/2 cup of butter

1/4 cup of powdered sugar


3/4 cup sugar

1/3 cup of flour

1/4 t. salt

2 cups of whole milk

3 egg yolks

2 T. butter

2 t. vanilla


1 small carton of strawberries, hulled and chopped

1 T. sugar

Directions: Preheat oven to 400 degrees. Combine the flour, sugar, and butter in a food processor. Press into a buttered pie pan, prick with a fork, and bake at 400 degrees for 10 minutes.

Meanwhile; while crust is baking, use a microwave safe bowl to mix sugar, flour, and salt. Gradually whisk in milk until combined. Microwave filling on high for 3-5 minutes, stirring every minute or so. Continue cooking until it begins to thicken. Add beaten egg yolks slowly, so they don’t curdle the filling. Microwave for 2 more minutes, watch it constantly so it doesn’t boil over. Add vanilla and butter. Pour filling into crust and refrigerate for 3-4 hours or until cooled. 

Toss chopped strawberries in sugar and refrigerate until filling cools. Pile on top just before serving.

Voila! Enjoy your fresh strawberry cream pie!!

Jessica Smile

Sunday, July 27, 2014

Peach and Blueberry Pudding

peach pudding
Don’t you just love all the fresh fruit that’s available in the summer??? Everything tastes better when you use fresh ingredients! Don’t you agree? I’m also in love with jelly mason jars. They make every occasion feel like a celebration! On the practical side, it also helps make sure everyone gets some of your delicious dessert, instead of  “ Uncle George” filling his whole plate and leaving nothing for the rest of your guests.
1 large box vanilla pudding
2 cups milk
1 package Pepperidge Farm Chessmen cookies
1 1/3 cups fresh peach slices
1/2 cup blueberries
  • Combine pudding mix and milk in a bowl. Beat with a hand mixer for 2 minutes or until soft set.
  • Crumble 2 cookies  into the bottom of one jar. Top with 1/4 cup pudding. Then top with sliced peaches and some blueberries.
  • Repeat layering with a some more crumbled cookies, pudding, and fruit.
  • Repeat with remaining jars. Refrigerate until serving.

Strawberry Shortcake Delight

strawberry delight
The other day, I had a house full of giggling 11 year olds. When Lisa has friends over, she makes a itinerary of activities that they can do! She wants every minute that they are at our house to full of fun. Lisa made a slip n slide at of garbage bags and made slickers for each girl so they would really move on the slide.
She filled bowls full of water, so they would have easy access to fill their water guns and placed the sprinkler underneath the trampoline. So you can imagine that she wanted a treat to fill the requirements of an amazing play date. I really think that you can’t go wrong with strawberries and whip topping! This is so good and so easy to make!
The tweens loved it but I also think it would be great for any special occasion!
1 pound cake mix (Betty Crocker)
2/3 cup orange juice
2 eggs
1/4 cup butter, softened
4 cups strawberries, sliced
6 Tablespoons strawberry jam
2 Tablespoons water
1 can whip topping
  • Heat oven to 350 degrees. Combine cake mix, orange juice, eggs, and butter in a mixing bowl. Mix until well blended, for about 2 minutes.
  • Pour into a greased and floured 9x 5 loaf pan. Bake for 50 to 60 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Cut cake into slices. Place a slice onto a plate, cover with strawberry mixture, and then whip topping. Cover with a slice of cake and repeat with strawberries and whip topping.
  • Combine sliced strawberries. jam and 2 Tablespoons water in a bowl. Stir until berry slices are well coated with jam.

Saturday, July 26, 2014

DIY BBQ Utensil Holders

party idea

BBQ’s are so much fun in the summer months! For years, I would just put the utensils on the table in their boxes but they would get scattered and just make a mess. Plus, it just didn’t look cute. Here is such a simple idea to make your party “POP” and keep all your utensils organized!

3 Terra cotta pots
craft paint
decorative tape
Sharpie markers
paint brush

  • Paint your terra cotta pots with your craft paint. Let dry!
  • Decorate with the tape.
  • Write on the pots; knife, fork, spoon
Happy BBQ-ing!

Raw Peanut Butter Banana Split

raw peanut butter banana split
Well, Zac is at it again! I love when he comes up with new and interesting ideas, it helps me think out of the box. Zac emailed me and told me that he had found a new idea that would be gluten free, raw foods, vegan and all around healthy. I responded, that “ I was in”. I was a little nervous about the taste because this was completely out of my comfort zone. My Lisa, who is 11 years old, loved these yummy little treats!
Peanut Butter Cookie :
1 cup raw almonds
1/2 cup natural peanut butter
1 cup Medjool dates, pitted
1 teaspoon vanilla extract
1/8 – 1/4 teaspoon salt
Banana Ice Cream :
1 lb. frozen bananas, diced
1 teaspoon vanilla extract
2-4 tablespoons water
Chocolate Coating :
1 cup cold-pressed coconut oil, melted
1 cup raw cacao powder
6 tablespoons raw agave nectar
1 teaspoon vanilla extract
Pinch salt
Topping :
Crushed peanuts or almonds
Peanut butter cookie:
Note ~ you will be making the peanut butter cookie layer twice. Don’t try doubling the recipe up front because it will be too taxing on your machine.
Place the almonds in a food processor, and process into a very small crumble size.
Add the peanut butter, dates, vanilla and salt and process until the dough comes together. Stop and check the dough, it should hold together when you squeeze some into a ball shape. If the dates you used are really dry you may need to add a few tablespoons of water to the batter.
Line your 8×8 pan with plastic wrap for the ease of removing when the bars are ready to cut.
Spread the cookie dough out, evenly and firmly. Repeat this process one more time. This will make the top layer. Once it is done, place it in a bowl and set aside.
Banana Ice Cream :Place the frozen banana slices, vanilla and water in a high-powder blender or food processor. Process until the bananas break down to a smooth and fluffy soft-serve ice cream state.
Pour over the bottom layer of the peanut butter cookie batter. Place in the freezer.
Chocolate Coating :
Place the coconut oil in a bowl filled with hot water to melt it. In the meantime...
Place the cacao powder, agave, vanilla and salt into a mixing bowl and start to whisk together - it will be thick. Add in the coconut oil in stages, whisking as you go. Soon it will all come together nice and smooth.
Salt can be added to bring down the bitterness of the cacao without having to increase the agave. Using a blender is not recommended as it could seize up.
Assembly :
Once the banana ice cream is hard (this can take several hours depending on your freezer temp and how full it is), place the top layer of the peanut butter cookie dough on top, just like you did on the bottom layer.
Return the freezer and let it get good and cold before cutting into ice cream sandwich bars.
Once frozen, remove the frozen treat from the pan and place it on a cutting board. Cut into desired shapes and sizes. Slide a popsicle stick into each bar and return to freezer while you make the chocolate coating.
Dip each ice cream bar into the bowl of chocolate coating, using a spoon to ladle chocolate around the top. Lift bar out and let excess chocolate drip from the bar back into the bowl.
While the chocolate is still soft, place in the almonds and with your fingers press the almonds up around the sides. Because the bars are frozen, the chocolate will firm up quite quickly, so don’t delay or else it will be too dry to get the almonds to stick.
Place in the freezer on a cookie sheet to firm up again. Wrap each one individually or as desired and store in the freezer.