Back to School Desserts & Recipes

Back to School Sugar Wafer Pencil



“Line a baking sheet with parchment paper and put my containers of melted candy melts, sprinkles, chocolate chips, etc. within easy reach so I can dip (or in this case, spread – more on that in a second) and easily decorate whatever I am dipping. Yep, it gets messy and drippy but that parchment paper makes clean up so much easier!

Okay, so now that you have a dipping station ready to go, the next step for these Sugar Wafer Pencil Cookies is to create the pencil shape. With a sharp knife, use a gentle sawing motion and just a teeny tiny bit of pressure to cut one end of each wafer cookie into a point.

To create the pencil eraser, spread the other end of the cookie with melted pink candy melts.

Yes, I said spread. I tried dipping these cookies in the candy melts but the delicate layers made lots of crumbs and the candy melts didn’t adhere well to the textured surface of the cookies. So, I grabbed a plastic knife and spread it on. It’s not perfect but I’m okay with that 🙂

To create the sharpened pencil point, use white candy melts to cover the pointed end of the cookie. The picture below was mid-spread of the white melts. I went back and smoothed it out as much as I could.

Finally, to create the pencil lead, press a mini chocolate chip on the tip of each pencil. The point of the chocolate chip should align with the point of the pencil 🙂

Apple Cookie pops


Insert the sticks inside of the Oreos.

Melt the Candy Melts following the instructions on the package. Dip the Oreos in it and set them aside until they are dry.

Roll a small piece of green fondant and cut it in the shapes of leaves. Use a knife to make lines mimicking the design of a leaf.

When the dipped Oreos are dry use a little bit of frosting to place the leaves and chocolate chips in place.

Apple Pretzel

by Twosistwrscrafting 

You will need:

  • Pretzel Snaps
  • Hershey’s Kisses or Wilton Dark Cocoa Candy Melts
  • M&M Minis – Red and GreenYou will need M&M Mini’s for to make our Apple Pretzel Bites for the Teacher, regular M&M’s are too big for this project.   First step, pull out all the Red and Green Mini M&M’s. In the bag we used there were enough of each color to make 20-30 Apple Pretzel Bites. 


We like to use the square Pretzel Snaps when making Pretzel Bites but you can also use the regular mini pretzels.  First, place 7-8 Pretzel Snaps on a paper plate. Cover the pretzels with a Wilton Chocolate Melt (you can also use a Hershey’s Kiss.)  Heat in a microwave oven for approximately 45-50 seconds. The exact timing will take a bit of trial and error.  You want the candy melts to be melted enough to press the marshmallow petals into, but not so melted that the candy melt loses its’ shape.  The exact time in the microwave will depend on how many pretzel/candy’s you do at one time, how powerful your microwave is, the type of pretzels you are using, etc.  For us, 7-8 pretzels take 50 seconds to melt to the right consistency.

Once the candy melts are softened, place six red Mini M&M’s on the melted chocolate as shown in the picture above. Finally, add two green Mini M&M’s at the top of the apple to represent the apple stem/leaves.

Back to School Cupcakes 


Using the top of a glass, I cut circles from rolled white fondant {again, storebought} and, using edible markers, drew lines to look like notebook paper.  For fun, I added a little math or spelling lesson to each one.  I couldn’t resist sneaking in an algebra cupcake for my high schoolers {smile}.



Rice Crispy Treat Ideas


Ingredients to Make Easy Rice Crispy Treats

  • 1 cup (2 sticks) butter
  • Two 10 oz. bags of mini marshmallows
  • 10 cup crispy rice cereal
  • 1/2 teaspoon salt
  • Wilton Color Mist in red, blue, green, yellow and orange
  • Wilton white cookie frosting
  • 1/4 cup Wilton pink candy melts
  • Wilton fondant (optional)
  • Wilton black gel icing
  • Wilton black edible color marker

How to Make Back to School Rice Crispy Treat Ideas

  1. Line a 9×12 pan with foil and spray with non-stick cooking spray. Set aside.
  2. In a large sauce pan, melt butter over low heat.
  3. And marshmallows to the melted butter, stirring constantly.
  4. Once the marshmallows are melted, remove from heat and stir in the cereal and salt until well-coated.
  5. Using a rubber spatula sprayed with non-stick cooking spray, transfer the cereal mix to the prepared pan and press down firmly and evenly.
  6. Cool completely in pan.
  7. With a metal spatula, loosen the crispy rice treats from the pan. Invert them onto a plate.
  8. Let cool completely.
  9. Notebook Rice Crispy Treat Ideas

    1. Using a sharp knife, cut 4 equal rectangular pieces for the notebooks. Make sure there are some left to make the pencils.
    2. Spray each rectangle with Wilton Color Mist. I used the colors red, blue, green and orange. Let set for 30 minutes.
    3. With the cookie frosting, pipe 4-5 round circles down the left side of each notebook to resemble the hole punches.
    4. Using the black gel icing tube, squeeze the icing onto each “hole punch” and go left towards the edge of each notebook to resemble the spirals.
    5. If you want to add labels to your notebooks, roll out fondant and cut 4 pieces that are about 1 1/2 inches long by 1/2 inch wide.
    6. With an edible black marker, write the words Math, English, Art and science on each of the fondant pieces (or whatever subjects you prefer)
    7. Apply a small amount of the white decorator icing to the back of each fondant piece and press on to the upper middle of each notebook.
    8. Pencil Shaped Easy Rice Crispy Treats

      1. With the left over crispy rice cereal mixture, cut out two 5 inches long by 1/2 inch wide pieces for the pencils.
      2. Cut out 2 triangles (1/2 inch wide) to attach as pencil tips. Set aside.
      3. Cut out two 1″ x 1/2″ rectangle pieces to attach as erasers.
      4. Spray the 2 long pencil pieces with yellow Wilton Color Mist. Set aside.
      5. Microwave the pink chocolate melts for 30 seconds. Stir until completely melted.
      6. Dip the 2 eraser tops in the melted pink chocolate until completely covered. Let dry for 10 minutes on wax paper.
      7. Pipe a small amount of the decorator icing onto the pencil tip pieces and attach to each pencil.
      8. Once dried, pipe a small amount of the decorator icing onto each eraser piece and attach to each pencil.
      9. Apply a small amount of black icing gel to the tip of each pencil

 Ruler Sugar cookies


Sugar Cookies
  • 6 1/2 C flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. nutmeg
  • 2 tsp. baking powder
  • 1 C Butter and margarine
  • 2 C sugar
  • 2 egg
  • 2 tsp. vanilla
  • 1 C thick sour cream
    • 4 C powder sugar
    • 1/4 C milk
    • 2 Tbsp butter
    • 2 Tbsp corn syrup
    • 1 1/2 tsp vanilla
    • 1 tsp extract (peppermint or almond)
    • Food coloring (optional)
    • Royal Icing
      1. In a mixer mix the powdered sugar and meringue powder, then add the water
      2. beat for 7-10 mins on medium speed, until it’s smooth and glossy
      3. Separate into two bowls, one with about 4 C and one with 1/2 C in the other
      4. place plastic wrap down on top, touching the frosting, so it doesn’t dry out
      1. Dye the larger bowl of royal icing yellow
      2. in a piping bag with a number 4 tip pipe a rectangle outline on each cookie
      3. thin down the royal icing with a little water (do a 1/4 tsp at a time), when you mix it it should smooth out again at the count of 10 (don’t add too much)
      4. pipe the runnier icing into the outline and shake smooth, using a sharp pin if needed to pop bubbles or move the icing around a little
      5. let crust and dry
      6. Take the 1/2 C of icing and add a little bit of cocoa powder, like 1 tsp, stir smooth, then add some black powder or gel dye, until your happy with the color.
      7. if it’s too thick add a little bit of water, like a few DROPS at a time until it will pipe smoothly from a tip 3 or 4
      8. add plastic wrap down the center of the cookie to use as a guide and then pipe the short lines, in groups of 4 down the side of the ruler
      9. moving the plastic wrap back add the longer lines between the shorter groups of 4

BBQ Desserts & Recipes

Grill Cupcake


  Cupcakes Ingredients:

1 ¾ cups flour
2 cups sugar
1 cup cocoa
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water


Frosting Ingredients:

1 cup butter, softened
4 cups powdered sugar
4 tbsp whipping cream
1 tsp vanilla
red gel food colouring
orange gel food colouring
red and orange cupcake sprinkles
Gummy Bear candy
Box of toothpicks

Royal Icing Ingredients:

4 egg whites
4 C powder sugar, sifted
1 tsp lemon extract
Black gel food colouring

Cupcake Recipe:

Preheat oven to 350F. Line cupcake pan with cupcake liners. Set aside.

In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt.

In another large bowl, stir together eggs, milk, oil and vanilla extract. Add the dry ingredients to the wet ingredients bowl and stir together.

Beat on medium speed for 2 to 3 minutes. Slowly add boiling water and continue to beat. The mixture will be a little runny.

Fill the cupcake liners with the batter about ¾ way full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Remove from oven and let cool in the pan for 10 minutes. Carefully transfer cupcakes to a wire baking rack to continue cool.
Frosting Recipe:

-Beat the softened butter on its own until smooth.
-Add vanilla extract.
-Add powder sugar with heavy cream  into the creamed butter until it becomes a smooth and thick texture.
-If the frosting is too thick, add more heavy cream, if  the frosting is too thin, add more powder sugar.
-Take a spoonful of the frosting and hold the spoon upside down…. if the frosting drops off the spoon add more powdered sugar …. if the frosting doesn’t fall off the spoon then it is ready.
-Put 1/2 of the  frosting into a separate bowl… put several drops of orange gel food colouring  in that  bowl and  stir well to blend the colour.
-In the second bowl add the half of the frosting… add several drops of red gel food colouring… Stir well to mix the colour.
-Scoop the orange frosting into a pastry bag with a frosting tip. Scoop the red frosting into the same pastry bag.
-Twist the open end of the pastry bag to push the orange/red frosting to the tip.  Using the filled pastry bag work the frosting in a circle on the top of each cupcake until they are fully frosted.

Royal Icing Recipe:

Beat egg whites in  a large bowl with mixer at high speed until foamy.

-Gradually add sugar and lemon extract and beat until thickened. 
-Add black gel food colouring… stir to blend well.



-Tape wax paper covering a cookie sheet .
-Using a small pastry bag filled with the black royal icing and a #2 tip.
-Using royal icing outline a BBQ grill.
-Go over the outline of the grill with the black royal icing to reinforce the icing grill.
-Allow to dry for 5-10 hours. -Cut the wax paper holding the completed BBQ grill into squares surrounding the image.
-Ensure the grills are dry, gently touch one of the images.
-If the images are dry peel them off the wax paper and place on the frosted cupcake.

Shish Kabobs:

-We used gummy bear candy, cut off the body side of the candy leaving  a plain square of a gummy candy.
-Cut those pieces in half.
-Slide each small square piece of gummy candy onto a toothpick. If the toothpick is too big for the royal icing grill, cut off the ends.
-Place the kabobs on the grill.


Hamburger Cupcake


Hamburger Cookies


Here are the cookie cutters I used. Aside from the clover cutter, you probably already have all of these on hand. All of the circle/scalloped cutters came from a cheapo stacking set from Wal-Mart, but you can find them in many different stores. (The best 3.88 I’ve ever spent!) For size reference the buns are 3in and the pickles are 1.5 inches. 


To color these I used the Wilton color right system. I used the exact same ratios for the dough and the royal icing.

Cheese: 4 drops orange to 3 drops yellow (1/2 cup icing)
Tomato: 5 drops red to 1 drop orange (3/4 cup icing)
Lettuce: 5 drops yellow to 3 yellow 3 blue (3/4 cup icing)
Pickles green: add small bits of left over tomato red to left over lettuce green (leftover icing)
Bun (icing only): 4 drops yellow to 1 cyan (1 cup icing)
Chips: 5 drops yellow (1/2)
Meat (icing only): lots of brown coloring alone! (1 cup icing)

Now that we have that info…let’s get grilling! Or baking!

Step 1: Mix up a vanilla cookie dough and a half batch chocolate cookie dough. Place the vanilla cookie dough covered in the fridge. Now it’s important to remember that if your cutters aren’t the same size as mine you may not get the same amount of burgers out. Also remember that each guest doesn’t actually need a full burger…ha! But for presentation these two recipes combined made about 4 full burgers, lots of pickles, and a hand full of chips. Begin by preheating your oven to 375 degrees F. Starting with chocolate, roll out dough and cut “meat” cookies out on parchment paper about 1/4 in thick (I use a guided pin) and bake for 6-8 minutes depending on your cookie size. (mine were perfect at 7).

Step 2: Split vanilla cookie dough in half and place the second half back in the fridge to keep cool. Roll out your hamburger buns in sets of two (about 8 will do) using the same exact cutter you used for the meat. Bake for 6-8 minutes. (again mine was perfect at 7)

Step 3: Grab any remaining dough and roll it into a log. Cut into 4 equal pieces (chips, cheese, tomato, and lettuce/pickles). Now it’s time to color! In order to get the most out of your dough you will want to color and bake your cookies one color at a time and in this order chips, cheese, tomato, lettuce, then pickles. The reason for this is you will find if you color in this order each left over from the first can go into a color for the next. So after you’ve made a few chips the left over yellow can go into the cheese orange, the leftover orange can go into the tomato red, the after the lettuce is made a small amount of red can go into the lettuce green to make pickles. Brilliant right! After you’ve colored and cut all the cookies ( I store the cookie trays in the fridge while I cut the others) it time to bake them. I baked my cookies 5-7 minutes each. 5 for the small ones like pickles and up to 7 for the tomatoes.

On to the royal icing!

Step 4: Next whip up a batch of royal icing found here. I did big batch, 8 cups of powdered sugar and 8 tbsp. meringue powder plus warm water to thin. (results in about 5 cups)

Step 5: Go ahead and divide the icing into 7 bowls and cover WELL with plastic wrap. Icing is always an estimate but this is the actual amounts I used for mine. Brown (1 cup), bun color (1 cup) tomato red (3/4 cup), chip yellow ( 1/2 cup), lettuce (3/4 cup) cheese color (1/2 cup). And set aside a little remaining white (about 1/4 cup) to make the black burger details and sesame seeds later on. I always fear running out of frosting. Since this has so many different colored cookies, I went ahead and colored and decorated my cookies one cookie at a time in the same order and just like the dough I added left over frosting the next color. Yay for less waste! In the end I threw the left overs in a bowl and added brown then black to make the meat patties.

Here are the consistencies you’ll need to make:
Chips: 15 second icing and soft piping icing
Tomatoes: Outline icing (slightly darker shade) and flood or 15 second icing.
Lettuce: soft tooth past consistency, just firm enough to hold most of it’s shape.
Cheese: 15 second icing
Pickles: 15 second icing and soft piping icing (I used left over green and red)
Burger: soft tooth past consistency (used leftover frosting colors here as well)
Black piping consistency (leftovers again!)
Sesame seeds: white leftover icing with a tiny bit of leftover bun color

Step 6: Frost frost frost frost! For all flooding and outline I used a Wilton tip #2 along with a coupler. With the exception of the lettuce with I used Wilton tip #69. For the texture on the burger I simple swirled the frosting with a paint safe food brush. And then “smoothed” black lines to make the grill marks with a brush as well. For the tomato I outlined the cookie in the darker shade piping icing, filled with a 15 second icing then piped a little of the outline icing inside and swirled with a toothpick. Once dried I piped the little yellow seeds on.

 Hot Dog Cupcake


First, bake up a batch of mini yellow cupcakes. This recipe is super easy. It uses melted butter, so it comes together in a flash. Then, ice them with chocolate frosting…or really with any flavor you want! Now for the fun part, the hot dog. The “bun” is a mini nilla wafer cut in half. Use a sharp serrated knife to cut the nilla wafer in half, and place each half on the frosting to form the bun. Then mix some red food coloring into vanilla icing (I used a jar of icing to save time…don’t judge) and place it into a ziplock bag. While you are at it, do the same with yellow food coloring (in a seperate bag of course!). Snip off a tiny edge on the plastic bag, and pipe a line of red in the middle of the bun to make the hot dog. Then zigzag some yellow icing on top to make mustard on the hot dog. E voila! Hot Dog Cupcakes!


For the Cupcake
    • 1 1/2 cups flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 egg
    • 1 egg yolk
    • 3/4 cup sugar
    • 1 teaspoon vanilla
    • 6 tablespoons butter, melted
    • 1/4 cup buttermilk
    • 1/4 cup Greek yogurt
For the Chocolate Frosting
    • 1/2 cup unsalted butter, softened to room temperature
    • 1 1/2 cups confectioners’ sugar
    • 1/4 cup unsweetened cocoa powder
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 Tablespoons heavy cream or milk
For the Decoration
  • 32 Mini Nilla Wafers
  • White frosting (homemade or a jar)
  • red food coloring
  • yellow food coloring


    1. Preheat oven to 325 degrees F. Line a mini muffin tin with cupcakes liners.
    2. In a medium bowl, sift together flour, baking powder, baking soda, and salt.
    3. In a large bowl, whisk together egg, egg yolk and sugar until well combined and light in color. Whisk in the vanilla. Add the butter and whisk until well combined. Whisk in the buttermilk and yogurt.
    4. Add the dry ingredients to the wet and mix until combined.
    5. Spoon the batter into the pan, filling each muffin cavity half full.
    6. Bake for 10-12 mins. Remove from oven and cool in the pan for a few minutes, then turn cupcakes out on a wire rack to cool completely before frosting.
For the Chocolate Frosting
    1. Beat the butter until light and fluffy. Add the confectioners sugar, cocoa powder, and salt and beat until well combined. Add the vanilla and the milk/cream and beat until combined and icing reaches desired consistency. Taste, and add more sugar if desired.
For the Decoration
  1. Using an offset spatula or butter knife, ice each mini cupcake with chocolate frosting, leaving a flat surface. Cut mini Nilla Wafers in half, using a sharp serrated knife. Mix some red food coloring into 1/4 cup of white frosting, and mix yellow food coloring into 1/4 cup of white frosting. Place the red frosting into a ziplock bag and place the yellow frosting into another ziplock bag. Cut a tiny corner off each bag – these will be your piping bags.
  2. Place 2 Nilla Wafer halves on each cupcake, round side up, to make the sides of the bun. Pipe a thick line of red icing in between the bun halves to make your hot dog. Then pipe a zigzag of yellow icing to make mustard on top of the hot dog.


Frosting recipe from Sally’s Baking Addiction

BBQ Cake pops

I didn’t find any recipe but too cute not to share!




Gone Fishing Desserts & Recipes

Oreo Dirt Cups

Recipe by

Author: Shari Blogs – All Things Sweet & Delicious :
  • 2 cups cold milk
  • 1 package (4 oz) chocolate instant pudding
  • 1 – 8 oz container whipped topping, thawed
  • 1 package (16 0z) Oreos (crushed into crumbs)
  • Gummy Worms
  • 10 plastic cups (8 oz. size)
  1. Pour the milk into a mixing bowl and add the pudding mix.
  2. Beat with a wire whisk until well blended (about 2 minutes)
  3. Let pudding stand for five minutes.
  4. Stir whipped topping into the pudding very gently until it is all the same color.
  5. Place about 1 Tablespoon of the crushed cookies into the bottom of each cup.
  6. Then add a 2 Tablespoons of pudding to each cup.
  7. Then repeat another layer of cookies, then pudding, and then cookies.
  8. Finish up by adding 2 gummy worms cut in half to the top of each of the cups.
  9. Put cups into the refrigerator for about one hour to chill them.
* I usually wait and add the gummy worms when I am ready to serve, rather than put in the refrigerator.

Gone Fishing Brownie Bites

To make these Gone Fishing Brownie Bites you will need a Pillsbury Chocolate Fudge Family Size Brownie Mix, Pillsbury Funfetti Aqua Blue Vanilla Frosting (with adorable fish shaped sprinkles included), pretzel sticks, fruit leather and gummy fish.

Make the batter following the instructions on the box with oil, water and eggs. Pour about one tablespoon of batter into greased mini muffin cups (about 36). Bake at 350 degrees for 20-22 minutes.

Remove from the oven and use the back of a teaspoon to make an indent in the top of each brownie bite. Allow them to cool completely before removing them from the pan.

I made these brownie bites in both my silicone mini muffin pan and in my regular mini muffin pan. It worked both ways but they were easier to remove from the silicone pan. A couple tips for removal from a regular mini muffin pan, place them in the freezer for 15 minutes before removing them and use a thin, sharp knife to cut around the brownie bites to make them easier to remove.


Scoop a cup of frosting into a microwave-safe measuring bowl with a spout for pouring. Melt the frosting in the microwave for 15 seconds, stir and repeat until smooth. Fill each of the brownie bites with melted blue frosting.

Top with fish shaped sprinkles and insert a gummy fish into the frosting once it has set.

Cut narrow strips of the fruit leather and wrap them around pretzel sticks.

Insert the pretzel fishing rods pushing them gently through the frosting into the brownie bite. Let the fruit leather “fishing string” hang down onto the gummy fish “mouth”. I didn’t attach the fruit leather “fishing string” to the fish but you could do so with a dot of melted white chocolate chips.

Candy Display

Gone Fishing Oreo Pops



  • One package of Double Stuff Oreos
  • 2 (12 oz.) bags of Wiltons Candy Melts in light blue
  • 1 (12 oz.) bag of Wiltons Candy Melts in white (optional)
  • 24 Lollipop sticks
  • 24 goldfish crackers
  • ¼ c. brown sugar
  • Small pearl decorating sprinkles
  • Small treat bags and ribbon, if you want to package them up to give away.

DIRECTIONS: • Gently twist apart Oreos. Some will break. No stress. Eat them. • Place candy melts into a bowl. • Melt candy melts in the microwave in 30 second increments, stirring between, until completely melted and smooth. • Press a lollipop stick into white filling, making an indentation. • Dip stick into melted chocolate and spread chocolate on top of white filling.

• Place stick into indentation and set top of cookie back on, cementing the cookie back together around the stick. • Allow chocolate to harden. If you set cookies on a large plate as you put them together, you can place the entire plate into the fridge to speed the hardening process up. • Once hardened, pick the cookie up using the lollipop stick and set into melted chocolate. • Spoon melted chocolate over the Oreo to coat it. • Gently tap the stick on the bowl’s edge to allow excess chocolate to drip off. • Slide bottom of cookie along edge of bowl to remove excess chocolate. • Set cookie on parchment or waxed paper. • Decorate as desired.

For visual click here how-to-make-oreo-pops

Fishing Bobber Cupcakes



  • One boxed cake mix (plus water, oil and eggs to make according to package)
  • Blue food coloring gel
  • 2 sticks (one cup) of salted butter
  • 2 sticks (one cup) of unsalted butter
  • 3 cups of powdered sugar
  • 2 teaspoons of clear vanilla flavoring
  • 24 Lindt white chocolate truffles
  • One bag of Wilton candy melts in red


  • Make cake mix according to package.
  • Divide out about 1/3 of batter and color it blue
  • Swirl the 2 colors together (don’t mix too much!) and scoop into 24 cupcake liners placed in a baking tin.
  • Bake according to package and cool cupcakes completely
  • Make frosting by placing butters, powdered sugar and vanilla into a large bowl and beating on high until light and fluffy. 
  • Divide frosting in half and color one half blue. Swirl together the blue and white frosting and place into a large zip-top bag, fitted with a decorating tip.
  • Pipe frosting on top of cupcakes.
  • To make toppers: Unwrap all Lindt truffles.
  • Melt red candy melts in a bowl in the microwave for 30 second increments, stirring in between, until melted and smooth.
  • Allow candy melts to cool a little before dipping.
  • Use a small skewer or fork to dip each truffle into red candy melts, covering the bottom half in red. Place these on clean parchment paper to cool and harden.
  • Place remaining melted red chocolate into a small zip-top bag. Clip a corner and carefully pipe a small circle of red on the top of each “bobber”, covering the hole made by the skewer used for dipping.
  • Once “bobbers” are completely cooled and hardened, place them on the top of each cupcake and enjoy!!!

Bobber Cake Pop

I found this cool cake pop but no tutorial

Go to my Party basic and follow the cake pop tutorial

or take a look at the tutorial above  it will also help



Picnic Desserts & Recipes

Chocolate Strawberries Dessert Kabobs 


  • 24 strawberries
  • 12 Large marshmallows
  • 12 brownie bites (I bought them pre-made)
  • Hot fudge sauce (or melted chocolate), for drizzling
  • Mini skewers


Wash and cut the tops off the strawberries. Place on a paper towel to dry.

Place the strawberry, brownie bite and marshmallow through a skewer (I used these ones). Place on a plate or wax paper.

Warm fudge sauce, or melt chocolate in the microwave. Then drizzle over the kabobs. Place in the refrigerator until ready to serve.

Ants on a Cupcake Picture Tutorial 




Picnic cookies Recipe

I am in love with these cookies, fallow the link bellow for the tutorial.  Unfortunately I was not able to copy but I must share the information at least.


Stand Up Sugar Cookie Ant 





Black Outline and Flood Icing
White Outline Icing
Caterpillar Cutter (one with antennas)


Lesson Number 1: When you use your cookie cutters, now matter how tired you are, don’t leave them soaking in dishwater all night long or they will get rusty like my sad little guy! Poor thing!


To begin, start with some really cold dough. I rolled out my dough and placed it in the freezer for a about 20 minutes before I begin to cut out the cute little ants/caterpillars.

Did you know ants have 3 main body parts?  They have a head, a thorax (middle section) and an abdomen (rear section) so cut off all the extra parts.

Next, with your fingers, shape the end that you cut off. It should be a smooth oval shape. An ant with sharp abdomen would look like a bee!


Once you have your ant shaped the way you want, add the legs. Break some toothpicks in half and insert into the body. I added 2 in the thorax and one in the abdomen. (I thought about using cake pop sticks for the legs but, I was afraid they were to thick so I stuck with the toothpicks.)

You will add the feet after the cookie is baked.

Each toothpick needs to be about the same length so the ant will stand up properly when you add the feet. If one leg is longer, it will fall down just like you would with one long leg!.


Squeeze the sides of the cup and cut the edge of the dough. Then, with the knife, cut the bottoms nice and straight. You need 6 feet per ant.


Once your cookies are baked, with the black outline icing, make the antennas and outline the ants body.

With the black flood icing, flood the head and the abdomen. Let it dry for about 20 minutes then flood the center. Let this dry overnight. But before you go to bed, you have to make the feet and the eyes.p6

Next, with the black outline icing, outline the feet.

With the black flood icing, flood the feet. Let this dry overnight but you have to make the eyes first.


I love Royal Icing Transfer eyes because you can make a bunch of them and keep them in a little jar. On a piece of wax paper, make some white dots with your outline icing. Then, add a black dot with your black outline icing and let them dry over night. When they dry, they will pop right off the wax paper. Anyway, to make the ants stand up you will need a surface that is semi-solid. Each iced cookie may not be the same width so a folded towel on a bakers rack will help you make the necessary adjustments. I will show you.


I like to cover my dish towel with a paper towel so no little fuzzy things will get on my cookies.

To make the ants stand, you need to place a foot under each toothpick leg. You may have to adjust the towel under the cookie so the ant will not move and fall off the feet.

Once the ant and feet are stable, apply some black outline icing on each foot and toothpick. Immediately place another foot cookie on the icing.

Important: Make sure the feet are almost level on the bottom! If one is longer than the other, it will not stand up! I adjusted them a little after I applied the second cookie to each leg. It was easier that way.

Now for the eyes. With your white outline icing, place little two little dots and add a Royal Icing eye and be careful not to bump the feet.


Now for the last step. With the black outline icing, pipe a line on each toothpick for the legs.

Important: Be sure to tell whoever is eating these cookies that the legs are toothpicks!!! You don’t want someone to eat them unless you are feeding them to a beaver!

Let them dry overnight and tomorrow you will have a little ant army of your own!”

by Lisa from the Bearfoot baker


Ice Cream Shop Desserts & Recipes

Ice Cream Cupcake in Cone 

Recipe by

1 box cake mix (I chose chocolate), plus ingredients on back of box
24 cake cones
Vanilla Buttercream (recipe & ingredients follow)
Hot fudge sundae syrup
Patted-dry maraschino cherries

1. Preheat your oven to 350 degrees F. Put one cake cone in the bottom of each muffin cavity. Set aside.
2. Prepare your cake batter according to package directions. I stirred mini chocolate chips in mine for a fun addition. Portion your batter into each cake cone, about 2/3 full or just toward the middle of the cone. Don’t fill too much higher or it may overflow. Very carefully put the pans into the oven and bake for approx. 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely.

Easy Vanilla Bean Buttercream *the addition of vanilla bean paste as opposed to vanilla extract lends a richer, ice-cream-like flavor to this frosting, but in a pinch, use vanilla extract

2/3 cup butter, softened
2 tsp vanilla bean paste
About 3-4 Tbsp milk
About 4 cups powdered sugar

1. In the bowl of a stand mixer, beat together the butter and vanilla bean paste until creamy, about 2 mins. Gradually begin adding powdered sugar, about one cup at a time, using a Tbsp of milk every so often to thin out the frosting and make it creamy. Frosting should be light and fluffy and not too soft.
2. Heat the hot fudge sauce for about 10 seconds. You want it to be on the verge of becoming liquidy but not quite there yet (too liquidy and it’ll melt the frosting, but not heated up at all will result in an ugly  glob). Spoon a small spoonful of hot fudge sauce onto the tops of your frosted cupcakes. Top with sprinkles and a cherry. Serve immediately.

Ice Cream Cookies 


Recipe tutorial byLisa at


15 Second Icing in these colors:

  1. Tan (for the cone)
  2. White
  3. Pink
  4. Brown
  5. Red
    She used a royal icing transfer for the cherry on top. To make them, use red icing and not white. With the white icing, pipe a line while the red is wet so the cherry will look shiny. You can make them a few weeks in advance and store them in a cool dry airtight container away from the sun.

    Now for the cookies, begin by outlining the ice cream sections with the colors or flavors you want.
    Then, flood each layer allowing dry time in between each.
    While the brown icing is wet, add the sprinkles.
    Outline and flood the cone with the tan icing and let it dry for about 30 minutes.
    Next, and add the details to the cone following the picture.
    Add the royal icing cherry to the top of the chocolate with a drop of red or brown icing.

Ice Cream Sandwich Cookies:
Brown Cookie Dough
White Thick Icing
Star Tip

Once you make your cookie dough, add some Brown AmeriColor Gel and roll it out and cut it like you normally would. Polk a few holes in the unbaked cookies and then bake them. Once they are baked and cooled, pipe some thick white icing with the star tip and place another cookie on top.


Ice Cream Pop Cookies 

Tutorial by

To make ice cream pop cookies, you’ll need:

  • tombstone-shaped cut-out cookies
  • wooden popsicle sticks (food grade)
  • royal icing, tinted with AmeriColor (or Hobby Lobby) coloring: peach, electric pink, bright white, and chocolate brown with a bit of super black
  • disposable icing bags
  • squeeze bottles
  • toothpicks
  • multicolored nonpareils
When rolling out the cookie dough, roll to about 3/8″ thick. Space on cookie sheet so that a popsicle stick will fit between cookies.

Bake according to recipe. Immediately upon removing from oven, insert popsicle stick into each cookie. Let the cookies rest on the cookie sheet, then remove to a wire cooling rack to cool completely.

Meanwhile, make the icing, divide and tint. Thin the peach, pink and white icings with water, a bit at a time, stirring gently. Thin until a knife drown through the middle of the icing disappears in a count of 12-15 seconds.

Cover the thinned icings with a damp dish towel until ready to use. Pour the icings into squeeze bottles.

Outline and fill each section of the ice cream pop, starting with the top and bottoms sections. Use a toothpick to nudge icing into spaces and pop any large air bubbles.Let these dry at least one hour before filling the center.

For the “fudge”-covered pops, let the base color dry for an hour or more. (I let these sit in the dehydratorfor about 2 hours.) Thin the brown icing in the same manner and apply over the base coat. Use a toothpick to nudge icing into spaces and pop any large air bubbles. Sprinkle nonpareils on top.

Let the cookies dry completely, uncovered, for 6-8 hours or overnight.

Easy Ice Cream Cone 

Really cleaver idea by


Chocolate Sandwich Cookies
Vanilla Sandwich Cookies
Sugar Wafers (orange color)
Candy Melts* -white, pink and orange.
Chocolate Jimmie Sprinkles
Rainbow Sprinkles
Red M&Ms
Using a bread knife, cut sugar wafers on a cutting board. Use gentle pressure and a sawing motion. You may need to cut the ends if your wafer cookies are extra long. Place a sandwich cookie on them to be sure.
 Microwave orange candy melts in a ziplock bag and cut the tip. Squeeze onto the sugar wafers and press one cookie on top. Repeat for the rest of the cone shaped wafers and cookies.
Microwave white candy melts in a ziplock bag and cut the tip. Squeeze onto the chocolate cookies and press each cookie into the rainbow sprinkles. *If using powdered sugar icing recipe, use a knife to spread the icing onto the cookie. If it runs off, your icing is too thin. Add 1 teaspoon of powdered sugar at a time to get it nice a thick.
Use a dollop of candy melts on the back of an M&M and attach to the chocolate cookies. Set aside.

Ice Cream cake pop Tutorial

1. Using scissors, cut the end of your mini cone so there is a hole large enough for a cake pop stick to go through.
2. Dip one end of a cake pop stick into melted chocolate and insert into cake ball. Let that chocolate harden.
3. Dip cake ball as you normally would and while still wet, insert the other end of stick into and through the cone as pictured.
4. Slide the cone all the way up the stick until cone touches and attaches to wet cake ball. Let dry.
5. Using a toothpick or small spoon, apply a small dallop of dark chocolate to the top
6. Keeping ice cream cone upright, lightly tap the cake pop until dark chocolate is spread and smooth over the top. You can also use a toothpick to pull out some points so it looks more realistic.
7. While dark chocolate is still wet, sprinkle a few sprinkles of your choice on the top.
8. Place 1 red sixlet on the top

Watermelon Desserts & Recipes

Watermelon cupcake recipe



Cupcakes – makes 10-12 cupcakes

  • 6 tbsp butter, softened
  • 2/3 cup sugar
  • 3 egg whites
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp all purpose flour
  • 1 & 1/2 tsp baking powder
  • 1/4 tsp salt
  • leaf green food coloring by wilton (or similar light green food coloring)


  • 2 sticks of butter, unsalted at room temperature
  • 1/2 cup vegetable shortening
  • 3-4 cups powdered sugar
  • 3/4 tsp of powdered watermelon koolaid mix
  • small about of red food coloring, to give the buttercream a pinkish color
  • mini chocolate chips



  1. Preheat the oven to 375º F. Place cupcakes liners to muffin pan.
  2. In a mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the egg whites, beat again.
  3. Add in the sour cream and vanilla extract, mix by hand with spatula.
  4. In a smaller bowl, combine the flour, baking powder and salt, gently mix with a spoon.
  5. Gradually add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
  6. Add in the green food coloring, mix to incorporate.
  7. Divide the batter among the cupcake liners, filling each 1/2 full.
  8. Bake at 375º F for 5 minutes, then reduce heat to 350º will keeping the cupcakes in the oven and bake for 8-10 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
  9. Allow the cupcakes to cool before adding the buttercream.


  1. In a mixing bowl beat the butter and vegetable shortening with an electric mixer until smooth, about 2 minutes.
  2. Add in 2 cups of powdered sugar, mix by hand with a spatula.
  3. Add in more powdered sugar as you see fit, up to 2 more cups, mixing first by hand then with an electric mixer.
  4. Add in the watermelon kool aid powder and a small amount of red food coloring (to give the frosting a pinkish color), mixing one last time with an electric mixer.

How to assemble

  1. Place the buttercream in a large piping bag fit with a 1m wilton piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center.
  2. Add mini chocolate chips on top of the buttercream.

Watermelon Jello Picture Tutorial 

DIY Watermelon Rice Krispies  by

Here are the things you will need:


6 Tablespoons butter, divided in 2
6 cups mini marshmallows, divided in 2
8 cups Rice Krispies, divided in 2
Green & red food coloring
chocolate chips or raisins for “seeds”

1. Melt 3 tablespoons butter in a large saucepan over medium heat. Add 3 cups mini marshmallows & stir until melted. Remove from heat & stir in some green food coloring until its the color you want. she just poured a bit from the bottle. she didn’t measure but it was probably about 1/2 teaspoon. Stir in 4 cups Rice Krispies until completely coated.

2. Scoop green Krispies mixture into a well buttered 9 inch round cake pan. Butter your hands or a spoon and press it around the outer edge of the cake pan to form a ring. Set aside. Wash your large saucepan so you can reuse it for the red.

3. Repeat step 1 except add red food coloring.

4. Scoop red Krispies mixture into the center of the cake pan. Press to be level with the green outer ring.

5. After mixture completely cools place a few raisins or chocolate chips on top as seeds. Turn pan upside down to remove from pan. Slice into wedges & serve or put them on lollipop sticks & package for gifts.

Amazing Watermelon Cakepop Recipe



  • 2 1/4 cups baked red cake
  • 1/3 cup buttercream frosting
  • white candy melts
  • green candy melts
  • ¾ cups mini chocolate chips
  • green food colouring (for painting)


  1. Add cake to a large bowl.
  2. Break it up until it resembles fine crumbs.
  3. Add in the frosting and mini chocolate chips.
  4. Use your hands to mix everything together.
  5. Scoop out small balls of the cake mixture and roll them tightly.
  6. Place the balls on parchment paper on a tray.
  7. Repeat this process until all the cake mixture is used up.
  8. Melt the white chocolate in the microwave.
  9. Dip the tip of the cake pop sticks into the white chocolate and then insert them into the cake balls about half-way.
  10. Let the chocolate dry.
  11. Once dry, dip the entire cake pop into the white chocolate. Let the excess chocolate drip off. Swirl and tap gently if needed.
  12. Place all of the cake pops back on the parchment or wax paper to let them dry. You may put in the refrigerator to get the pops to dry quicker.
  13. While chilling, melt the green chocolate.
  14. Bring out the dry cake pops and dip them into the green chocolate.
  15. Once you’re done, place all the cake pops back in the fridge.
  16. Get a brush and the green food colouring and paint vertical lines on your pops.
  17. Let them dry.
  18. You now have watermelon cake pops!

I found this other picture tutorial however their link was not working 😦

But you could probably use as a referral

Watermelon Cookies by


Ingredients (about 1 sheet) – Care: long cooling time
125 g butter
125 g of sugar
Some drops of vanilla flavor
1 egg
250 g flour
+ Food color (paste) in red / pink, green and white
+ Small, flat chocolate
From the above ingredients you first make a normal cookie dough. The procedure does not change in comparison to, for example, the biscuits from this post ( click ). You have to split the finished dough. You need 3 dough portions.
So you split up your dough. In brackets I have added how much my pastries have actually weighed:
  • 3/5 red ( 300 g )
  • Slightly less than 1/5 white ( 110 g )
  • Slightly more than 1/5 green ( 130 g )
This is really only a rough relationship and if you do not keep it exactly, then your melon cookies are still pretty.
Here is a little tip : I often had the problem that I did not get a real red. Often it looked pale and turned orange. This time I mixed red and pink food color in the ratio 2: 1 and that worked great. So intensively I have the red color before never hinbekommen.
After you have digested all the dough portions, they must be stored in a freshly wrapped film for about 2 hours in the refrigerator. From the red dough you form a small cylinder.
If the dough is nice, you can roll your cylinder a bit on the work surface to make it really nice.
Then you roll out the bright dough squarely. It should be as wide as the cylinder is long so you can wrap it around and cover the whole red cylinder. Brush the pastry with some milk, then stick the dough colors together better. Repeat this with the green dough. Wrap it all up again in fresh foil and presses the cylinder together well and rolls it, so that the colors stick together well. This roll must then again for 1-2 hours in the refrigerator.
If the roll is strong enough, you can cut it with a large knife. Then halve them, so that you get 2 half circles. Now press the chokotto into the “red pulp”.
Bake the cookies at 175 ° for about 10 – 12 minutes . Then they have to cool down briefly

Watermelon Whoopie Pies by

1 package (8.25 oz) Pillsbury Funfetti Vibrant Green Cake Mix 1 package (8.25 oz) Pillsbury Funfetti Radiant Red Cake Mix 1 cup flour, divided 4 eggs 1 cup water, divided 1 tub white frosting Wilton Sparkle Gel in Black Instructions 1. Preheat oven to 350. Line a baking sheet with parchment paper. Set aside 2. Pour the green cake mix into a bowl and add ½ cup flour, 2 eggs and ½ cup water and mix well. Use a spoon to spoon about 2 Tablespoons of batter onto the prepared pan. Spread the batter out to make a nice 3″ circle. 3. Bake for 9 minutes or until golden brown on the bottom. Cool completely. 4. Repeat with the red cake mix. 5. Once both colors are cooled, place a generous dollop of frosting onto the green pie and press the red pie on top of it. Decorate the top of the red cake with black sparkle gel to look like seeds.


Camping Party Desserts & Recipes


Really cool ideas from Pinterest, one of my favorite sites. Simple chocolate covered raisins as bear poop.



Filled up a bow with pretzels as twigs

 Create a bunch of different trays or bags as trail mix.

Campfire cookies


How creative is this  campfire cookies from they are absolutely perfect for decorating our camp themed dessert station. Here is Sara Well’s tutorial for you guys.

   rock candy 

Three simple steps here:  Spread on some frosting, sprinkle the top generously with dirt (Oreos!), and then surround your fire pit with rocks 

You can do them multi-colored, or pick out the same color rocks. I like the ones with a uniform color.

for the flames she used coconut and here is how she colored it.

She took a handful of coconut and put it in 3 separate bowls.  Drop a couple drops of liquid yellow food coloring in one, red in another, and orange in the last one.  Use a fork to stir and smash until the coconut is colored.  At first it will look like nothing is happening, but just keep smashing it around and soon it will distribute.  Place the coconut on a baking sheet and we’ll toast it in the oven.

She said that the nice thing is that the food coloring prevents most browning, so the coconut stays vibrant and bright, but has that perfect toasted crunch to it.  It also holds its shape like little fiery flames.  Just place a little fire right in the center of your fire-pit.



She also added a few little mini pretzel sticks so you have some wood to burn.  She gave the pretzels a quick dip in chocolate, mostly because she think things that start with the phrase “chocolate-dipped” are a general improvement over things that don’t  start with the phrase “chocolate-dipped.” I agree with her, very funny



              Bonfire Cupcake            Recipe

By  if you click in their link you will be able to see a video tutorial with the instructions


  •  Cupcake:

  • 200 grams Plain flour

  • 45 grams Cocoa powder

  • 2 tsp Baking powder

  • ¼ tsp Salt

  • 100 grams Soft light brown sugar

  • 180 grams Caster sugar

  • 80 grams Unsalted butter

  • 240 ml Whole milk

  • 2 Eggs

  • Grated zest of 1 Orange

  • Buttercream:

  • 450 grams Icing sugar

  • 150 grams Unsalted butter

  • 35-40 ml Whole milk

  • To decorate:

  • Yellow & Red gel food colour

  • Orange flavoured Matchmakers


  1. Preheat oven to 190ºC. Sift the dry ingredients together into a bowl.
  2. In a separate bowl beat together the butter and two sugars until creamy.
  3. Meanwhile, in another bowl/jug whisk together the milk, eggs and vanilla extract.
  4. Add ⅓ of the wet ingredients into the butter mixture and mix on a slow/medium speed followed by ⅓ of the dry ingredients.
  5. Scrape down your bowl and beat in ½ the remaining wet ingredients followed by the rest of the dry ingredients. Once combined pour in the remaining wet ingredients.
  6. Once the mixture is smooth, evenly divide it into the cupcake cases.
  7. Bake in the oven for 18-22 minutes or until a skewer comes out clean.
  8. For the buttercream sift the icing sugar into a bowl and beat it into the butter. Once sandy pour in the milk to combine.
  9. Beat for a good 5 minutes until the icing is paler in colour and is light and fluffy. Divide buttercream into two bowls.
  10. Colour one bowl of buttercream yellow and the other orangey red using both the red and yellow gel colour.
  11. Place the icing into a piping bag with a star tip adding small dollops at a time alternating between the two colours to create a fire effect.
  12. Pipe swirls onto each cupcake and decorate by breaking up the matchmakers into smaller pieces and leaning them against the buttercream to look like a bonfire.
  13. Enjoy 😀

S’more Marshmallow on a Stick 

Super easy and simple to make

Just melt the chocolate and dip it on Gram Crackers





Cake-pop S’more Tutorial

Really great tutorial at the website



  • Chocolate Cake Pop Dough
  • Marshmallow flavored candy melts (if you can’t find these at your local craft store you can order them on Amazon)
  • Graham Crackers
  • Chocolate Bar
  • Cake Pop Sticks

Wax Paper                                                                       Instructions

First you’ll need some chocolate cake pop dough. If you don’t already have this handy you can bake your favorite chocolate cake, add some frosting, and turn it into cake pop dough. Roll out some cake pop balls and you’re all set.

Put a couple graham crackers into a baggie and smash them, not too much though, you’ll want bigger pieces so you get the entire s’mores experience.

Break up your chocolate candy bar. I also halved the pieces, but you can leave them whole if you want things to be extra chocolatey.

I’m not sure why, but the texture of my marshmallow candy melts were kinda off. It could be because I got them on a day it was 105* and the chocolate was completely melted inside the bag, or maybe it’s just the extra flavoring. I’m not entirely sure, but I had to add a tiny bit of vegetable oil to thin it out.

Dip the ends of the cake pop sticks into the chocolate, then into your cake pops. While you wait for that chocolate to harden get your graham cracker crumbs and chocolate ready.

Dip the entire cake pop into the marshmallow chocolate and gently tap off the excess chocolate.

Grab a handful of graham cracker crumbs and sprinkle them on the top of the cake pop, then place the cake pop stick up onto your wax paper. The graham cracker crumbs should be on the bottom now.