Hey you guys! I can’t believe this week is already half over. We had a great 4th of July celebration, but can you believe that I didn’t take any pictures of the big party? NONE! I must have been too busy having fun 🙂
At least I managed to snap pictures of the desserts I made to share with you all. Take a look!
These are a cinch to make. You just need to layer yogurt in popsicle molds, freezing in between each layer. I used strawberry, vanilla, and blueberry yogurt (Yoplait) for my patriotic popsicles.
I followed this yummy recipe from Averie Cooks for Soft and Gooey Loaded S’mores Bars. The bars are super gooey, so I decided to place them in mini mason jars after they were completely cooled. Then before serving, I placed half of a large marshmallow on top and put them under the broiler for 2 minutes. It was a great way to serve the bars (less messy, too)!
Who doesn’t love Jello Poke Cake? I decided to go with a cupcake version, following this recipe from Kraft, with Raspberry Jello. For the frosting, I whipped together 8 oz. of softened cream cheese and 1 cup of powdered sugar. Then I mixed in 8 oz. of whipped cream with a splash of milk until just combined. I frosted the cupcakes right before I served them.
Another mason jar recipe! I modeled this recipe after the mini blueberry pies I made a few years back. For the cherry pie filling, I combined about 5 cups of Bing cherries (pitted and quartered), 1 tablespoon of lemon juice, 1/4 cup of cornstarch, 1/2 sugar, 1/4 teaspoon of nutmeg, and 1/2 teaspoon almond extract. So delightful!
As you can see, we didn’t go hungry on Monday 🙂 I hope all of you in the US of A had a great day celebrating!