S'mores Snack Cake | #SundaySupper

S’mores Snack Cake #SundaySupper

S’mores Snack Cake is a simple chocolate cake topped with graham crackers, chocolate chips and marshmallows.  A super easy and tasty twist on a campfire favorite!   S'mores Snack Cake | #SundaySupper

Today we are celebrating two years of the Sunday Supper Movement by throwing a virtual birthday party!  Everybody is sharing a favorite Sunday Supper moment and recipe.  Honestly, each week that I participate becomes a new favorite – from the creative themes, to the wide variety of delicious recipes to the most important of all – each and every one of the amazing bloggers!  The Sunday Supper group is smart, supportive, creative, fun and truly feels like a family.  So I decided that my favorite Sunday Supper moment has to be the very first time I joined the virtual Sunday Supper family table –  last September 1st (theme: Labor Day).  The recipe I shared was S’mores Brownies.  …

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S'mores Brownies |

S’mores Brownies #SundaySupper

S'mores Brownies |

What do you get when you cross a brownie with a s’more?  This easy recipe for S’mores Brownies!   

As Labor Day marks the unofficial end of Summer, I am looking forward to cooler temperatures, Halloween (!) and, of course, lots of pumpkin recipes.  While Fall baking is my absolute favorite, sometimes nothing hits the spot quite like a s’more.   I have made several s’more-inspired recipes, including muffins, blondies, Golden Graham’s bars, even a cool and creamy pie!  But these S’mores Brownies might be my favorite s’more-inspired treat.  The chocolate brownie base is the perfect vehicle for all of the yummy s’more toppings, plus they take only minutes to prepare….

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Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars combine pumpkin and cheesecake into a beautiful layered bar that are as delicious as they are simple to make.  First you make a graham cracker crust.  While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin.  Pour the plain cheesecake layer over the crust.  Dollop the pumpkin layer over the cheesecake layer and try for a swirl effect, if you desire, by running a knife through the batter.  I was liking the simple layered look, so left it as is.  Either way, they taste like a decadent cheesecake with a pumpkin twist.

With the holidays coming up, these Pumpkin Cheesecake Bars are a light alternative to those heavier desserts (or in addition to…I don’t judge!!)  You would never guess it, but they are made on the lighter side, coming in around 115 calories per bar.

If you’re looking for other lighter dessert options, this Crustless Pumpkin Pie is my favorite pie of all time!


Pumpkin Cheesecake Bars
Yields: 16 bars
  • 1 cup graham cracker crumbs (approx 9 sheets)
  • 2 tablespoons granulated sugar
  • 2 tablespoons light butter, melted (regular butter would work too)
  • Cooking spray
  • 11 ounces light cream cheese (Neufchatel, ⅓ less fat)
  • ⅓ cup light sour cream
  • ⅓ cup granulated sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • ½ cup canned pumpkin
  • 1 tablespoon packed brown sugar
  • 1 teaspoon cinnamon
  1. Preheat oven to 325 degrees. Spray a 9" square baking pan with cooking spray and set aside.
  2. CRUST: In a small bowl, combine cracker crumbs and sugar; add butter and stir until moistened. Press mixture into prepared baking pan. Bake for 7 to 10 minutes or until set. Move to a wire rack to cool completely.
  3. FILLING: In a large bowl, beat cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg, and beat on low until just combined.
  4. Pour ¾ cup batter into a small bowl. Add pumpkin, brown sugar and cinnamon, stirring until well blended.
  5. Pour plain batter over cooled crust. Drop dollops of pumpkin batter over the plain batter. Cut through batter with knife to swirl.
  6. Bake at 325 degrees for 20 to 25 minutes or until center is almost set. Cool on wire rack for 1 hour. Cover and refrigerate at least 2 hours to overnight.


Source:  Taste of Home

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.

frozen strawberries and cream cool whip graham cracker sandwiches

Strawberries and Cream Sandwiches

 Thank you COOL WHIP for sponsoring this post. Join us on Facebook for inspiration and recipes for everyday treats. What you add makes it. #coolwhipmoms
We recently picked up several pounds of fresh strawberries from our local farm.  While we will happily eat a majority of them plain, I also have a long list of things to make with these delicious strawberries.  Muffins and pancakes were at the top of the list (of course), but I wanted to make a dessert as well.  Nothing elaborate or fussy, just something simple and tasty to enjoy at the end of our day.

Strawberries and cream immediately came to mind.  It is such a classic combination that is simple and tasty.  But I wanted something a little more interesting, while still being easy.  With a toddler in the house, we of course have lots of graham crackers.  With COOL WHIP whipped topping, strawberries and graham crackers on hand, it seemed all the pieces were falling into place to make these cute little Strawberries and Cream Sandwiches.

Strawberries and Cream Sandwiches are a chilly version of strawberries and cream.  They are similar to an ice cream sandwich except made with COOL WHIP whipped topping instead of ice cream.

I like the flexibility and the simplicity of these Strawberries and Cream Sandwiches. The recipe is super quick and easy to make, can be made ahead, and can be multiplied or adjusted to suit your preferences.

Do you have a special dessert you’d like to share? Enter COOL WHIP’s Fan Dessert of the Month Contest for a chance to win $500! Simply make a COOL WHIP dessert, take a photo, and upload it here. Enter now!

Strawberries and Cream Sandwiches
Yields: 3 sandwiches
  • ½ cup COOL WHIP whipped topping, thawed
  • ¼ cup diced strawberries
  • 6 graham cracker squares (3 sheets broken in half)
  1. Place 3 graham cracker squares on a plate or baking sheet.
  2. Put strawberries in a bowl. Fold in COOL WHIP whipped topping until combined.
  3. Spoon an even amount of COOL WHIP mixture on top of each square. Top with remaining graham cracker square.
  4. Place in freezer until COOL WHIP whipped topping has set, about 30 minutes.

Disclaimer:  Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content. I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.

Easy Creamy S’more Pie

This Easy Creamy S’more Pie is very simple to make and tastes like a chilly, creamy version of a s’more.  It starts with a graham cracker crust, topped with a smooth chocolate layer. It is then topped with a fluffy marshmallow layer, which has a similar consistency to the soft, pillow center of a marshmallow that has been toasted in the fire. The result is a creamy, delicious s’more pie.
This pie is made with only 5 simple ingredients, which can be kept on hand at all times. The hands on time takes less than 10 minutes, making this pie a cinch to make any time.
Easy Creamy S’more Pie pie is a refreshing treat for a hot summer day, a tasty way to end any day or share with family and friends. The recipe is easily doubled, making it perfect for get-togethers or to have one as a spare. Enjoy!

Easy Creamy S’more Pie
Yields: 6-8 servings
  • 1 pre-made graham cracker pie crust
  • 1½ cups miniature marshmallows
  • 1¼ cup skim milk, divided
  • 1 (1.4 ounce) package instant chocolate pudding
  • 4 ounces COOL WHIP whipped topping
  • COOL WHIP whipped topping, optional, for garnish
  • graham cracker crumbs, optional for garnish
  • chocolate squares, optional for garnish
  1. Stir marshmallows and ¼ cup milk together in a microwave safe bowl. Microwave on high for 1½ minutes and stir. Continue to microwave and stir in 30 second increments until marshmallows are melted. Refrigerate until cooled (about 40 minutes).
  2. Once marshmallow mixture has cooled, fold in 4 ounces of COOL WHIP whipped topping.
  3. Whisk together the pudding mix and remaining 1 cup of milk for about 2 minutes or until mixture thickens.
  4. Pour pudding mixture into graham cracker pie crust.
  5. Spoon dollops of marshmallow mixture on top of pudding mixture, and then gently spread using a silicone spatula.
  6. Refrigerate for at least 4 hours to overnight. Decorate with additional COOL WHIP whipped topping, chocolate squares, and graham cracker crumbs, as desired.


Adapted from Kraft and allrecipes

Disclaimer: As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

What you add makes it. #coolwhipmoms

No-Bake Peanut Butter Pie

My initial impression of this No-Bake Peanut Butter Pie was that it’s a perfect pie for summer. While I still believe that to be true, let’s be honest. This pie is so amazingly delicious (and easy!) it should not be limited to any single season or occasion.  This pie is the perfect any time pie!

We all know, some of the best desserts are quick and easy.  This No-Bake Peanut Butter Pie is no exception.  It can be whipped together in a matter of minutes, and then just popped in the freezer until time to serve.  The texture is smooth and creamy, almost like an ice cream pie. The peanut butter flavor is nicely balanced with the COOL WHIP whipped topping and cream cheese. I halved the amount sugar from the original recipe, and the result was just the right amount of sweetness.

The recipe makes two pies, one for now, one to share, or to simply make ahead for later.  It’s great for a holiday, potluck or really any day.  The ingredients will soon become pantry staples in my house (thanks to Mike!), so we can enjoy this any time pie…any time!

No-Bake Peanut Butter Pie
Yields: 2 pies, 8-10 servings per pie
  • 1 block (8 ounces) ⅓ less fat cream cheese, softened
  • 1 cup natural peanut butter (chunky or creamy)
  • ½ cup powdered sugar
  • 1 can (14 ounces) fat free sweetened condensed milk
  • 12 ounces COOL WHIP Whipped Topping (I used COOL WHIP FREE Whipped Topping)
  • 2 ready made pie crusts (graham cracker or chocolate cookie)
  • additional COOL WHIP Whipped Topping, for topping
  • chocolate syrup, for topping
  • peanut butter cup candies, chopped, for topping
  1. Put cream cheese, peanut butter and powdered sugar in a large bowl. Beat on medium for about 3 minutes, or until combined and fluffy. Gradually add milk, beating until well-blended.
  2. Fold in COOL WHIP until combined.
  3. Divided mixture evenly between 2 pie crusts.
  4. Freeze pies until set (at least 2 hours hour to overnight).
  5. Before serving, remove from freezer and (if solid) let sit for 10 minutes before cutting. In the meantime, decorate as desired using COOL WHIP whipped topping, chocolate syrup, peanut butter cup candies or whatever inspires you. Then slice, serve and enjoy!

Adapted from Cooking Light

Disclaimer:  As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

What you add makes it. #coolwhipmoms

easy peanut butter butterfinger cheesecake pie

Butterfinger Cheesecake Pie

Today is March 14th, which means it’s National Pi(e) Day!  So in honor of this day, I am sharing with you Butterfinger Cheesecake Pie.  I am not lying when I tell you this is one of the best desserts I have ever had.  Plus, it is super easy to make, making it an ideal make-ahead dessert for a party, potluck, or simply to celebrate Pi!

The hands-on time takes less than 15 minutes, and the bulk of that time is in chopping the candy.  The pie is baked to set the cheesecake filling and then chilled for several hours (overnight works great).  I used a premade graham cracker pie crust.  A from-scratch crust is pretty easy to make though.  It all works.

The result is a delicious slice of cheesecake filled with chunks of Butterfinger – so good.  I love this recipe because you can easily swap out the Butterfinger for the same amounts of whatever candy or cookie mix-ins strikes you.  You can also mix up the crust, using a chocolate cookie crust, graham cracker, or whatever you like.  The possibilities are endless, though I am quite happy to celebrate this day with a piece of Butterfinger Cheesecake Pie.  Happy Pi Day!

Butterfinger Cheesecake Pie
Yields: 8 servings
  • 9-inch graham cracker pie crust
  • 2 8-ounce packages Neufchâtel cream cheese (the ⅓ less fat variety), room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2¾ cups Butterfinger candy, chopped - separated (I used an entire 12.5 ounce bag of 'fun size')
  • chocolate syrup (optional)
  • whipped cream (not pictured, optional)
  1. Preheat oven to 325 degrees.
  2. Using an electric mixer (or hand mixer) set to medium-high, beat cream cheese, sugar, eggs, and vanilla until well-blended.
  3. Fold in 2 cups candy, mixing until combined.
  4. Pour cream cheese mixture into pie crust (it will be very full!). Bake for 40-45 minutes, or until filling has set. Remove from oven and let cool for about 30 minutes. Sprinkle remaining candy over the top (or save some to use as garnish) and chill in the refrigerator for 8 to 10 hours (or overnight).
  5. Garnish with crushed candy, chocolate syrup and/or whipped cream, as desired, before serving.
Adapted from Real Simple


Banana Graham Muffins

One of the reasons I often make muffins or quick breads is so that Mike can take breakfast on-the-go.  With this lastest muffin creation, I wanted to make something that Adam would love as well.  It definitely did not take me long to come up with this one.  It is no secret that toddlers love bananas and toddlers love graham crackers.  So why not put the two together in a muffin to create the ultimate toddler treat!

I must confess that Adam is not the only banana and graham cracker lover in this house ~ yours truly is a huge fan as well.  These muffins definitely did not disappoint!  The crushed graham crackers definitely add a tasty spin on an otherwise simple banana muffin recipe.  In fact, they ended up being a nice combination of the two flavors.  They were not overly graham cracker-y but also not like banana bread.  I added some cinnamon, which ended up very subtle in this recipe.  That amount could be doubled if you’re looking for something cinnamony to go with your banana and graham.

So did Adam love them?  He sure did!  In fact, we all did, and I hope you do too!

Banana Graham Muffins
Yields: 12 muffins
  • 1 cup crushed graham crackers
  • 1 cup all purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 3 medium overripe bananas, mashed (about 1 cup)
  • ¼ cup buttermilk
  • 1 egg, lightly beaten
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Line standard muffin tin with paper liners (or spray with cooking spray. Set aside.
  2. In a large bowl, combine the graham crackers, flour, baking powder, baking soda, cinnamon, salt and sugar.
  3. In a separate bowl, combined the mashed bananas, oil milk, egg anv vanilla.
  4. Make a well in the center of the dry ingredients and add the wet ingredients, folding gently until combined (be careful not to over mix).
  5. Divide batter evenly among muffin cups. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Adapted from Baking Vintage