Swiss Meringues with White Chocolate Mousse

Swiss Meringues with White Chocolate Mousse
Makes about 1 dozen

  • 6 egg whites, at room temperature
  • 1 1/3 cups granulated sugar
  • 2 drops red food coloring
  • 1 (3.3-ounce) box white chocolate instant pudding mix
  • 1 cup heavy whipping cream
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1/4 cup confectioners’ sugar
  • Garnish: fresh raspberries, fresh mint
  1. Preheat oven to 225°. Line a large baking sheet with parchment paper.
  2. In top of a double boiler, whisk together egg whites and granulated sugar. Cook over simmering water, whisking frequently, for 3 minutes or until sugar is dissolved and egg whites are warm to the touch.
  3. Pour egg white mixture into the work bowl of a stand mixer fitted with the whisk attachment, and beat at high speed for 8 to 10 minutes or until stiff peaks form; stir in food coloring. Spoon or pipe egg white mixture into 3-inch rounds, making sides slightly higher to resemble a bowl.
  4. Bake for 20 minutes. Turn oven off (do not open oven door), and leave meringues in oven overnight.
  5. In a large bowl, beat pudding mix and remaining 4 ingredients with a mixer at medium speed until thick and smooth. Cover and refrigerate for 1 hour. Spoon pudding mixture into center of meringues. Garnish with raspberries and mint, if desired. Serve immediately.
You can find complete recipes of this Swiss Meringues with White Chocolate Mousse in

Strawberry Cheesecake Lush

With layers of cream cheese, Cool Whip, cheesecake pudding and fresh strawberries, this easy layered dessert will quickly become your new favorite summer dessert!
Believe it or not, until Memorial Weekend, I’ve never had a layered dessert like this before. Now that I’ve made and photographed one, I realized this type of dessert is all over the internet in various forms. Chocolate, pistachio and lemon seem to be the forerunners, and I’m making it my life’s mission to try every version possible before the end of summer.
This Strawberry Cheesecake Lush is that good.
I actually found the chocolate version of this recipe in my grandmother’s recipe box, but since it’s summer and I like to add fruit to my desserts, I decided to change the flavors around a bit and make mine a strawberry cheesecake version.
The problem with that is that you don’t get a great color variation in the layers, but once you start shoveling this in your mouth, you won’t miss that at all. ūüėČ
My grandmother’s recipe used nuts and flour for the crust, but since the guys in my house refuse to eat nuts (??), I used Golden Oreos instead. Yep, a whole package of ’em. It was an awesome decision, if I do say so myself. And this way, I didn’t have to turn on the oven at all – a definite bonus during the hot summer months.
The next layer is simply cream cheese, powdered sugar, and Cool Whip. Just beat that goodness together, and spread it over your cookie crust.
On top of that, you’ll spread a layer of cheesecake pudding (mixed with a bit more Cool Whip), and then top that with a layer of sliced strawberries – the more, the better! Finish it off with more Cool Whip, and you’re good to go.
How easy is that?
Doodle went crazy over this dessert, and the Tall Boy {not one to get too excited over desserts}, ate more than one serving – so that’s pretty much a double thumbs-up in my house.
We really loved this Strawberry Cheesecake Lush, and I’m so excited to try other combinations of this easy summer dessert. If you’re a fan, what’s your favorite? Lemon? Chocolate? Pistachio? I can’t wait to make them all!

  • 1 package Golden Oreos (36 cookies)
  • 6 tablespoons butter, melted
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 (16-ounce) container Cool Whip, divided
  • 2 packages (3.4 ounce each) instant cheesecake pudding mix
  • 3 cups milk
  • 3½ cups sliced strawberries
  1. Crush the entire package of Oreos. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.
  2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.
  3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer. 
  4. Layer the sliced strawberries on top, and spread the remaining Cool Whip on top. 
  5. Keep refrigerated until ready to serve.
You can find complete recipes of this Strawberry Cheesecake Lush in


Hi everyone! We have spent a lot of time experimenting in the kitchen lately in search of the BEST scratch Orange Dreamsicle Cake. I’m excited to announce that we have found it, and this cake recipe belongs in your Recipe Box too!
Our Orange Dreamsicle Cake truly lives up to it’s name, it tastes exactly like a Dreamsicle. This light, flavorful citrus cake couldn’t be more perfect for summer gatherings. The flavor is amazing, and the orange filling and orange cream cheese frosting are the perfect compliment.
We’ll leave our cake recipe below along with links to the Orange filling & Orange Cream Cheese frosting that we loved so much. I’m sure other frosting combinations would work well also, but these were wonderful.

  • 2 1/2 cups (285g) cake flour
  • 1 1/2 cups (300g) sugar
  • 1/2 teaspoon (3g) salt
  • 2 1/2 teaspoon (12g) baking powder
  • 1 1/2 sticks (12 T) (169g) unsalted butter....Cut into 1/2 inch slices onto waxed paper to soften slightly (still very cool to the touch. If it becomes too soft, refrigerate for a few minutes. Do not soften in microwave
  • 4 large eggs
  • 3/4 cup (190g) frozen orange juice concentrate, thawed
  • 1/2 cup (121g) milk
  • 1 Tablespoon (10g) orange extract
  • zest of 1 orange
  • Orange Coloring Gel (optional) We used a small amount.
  1. Preheat the oven to 350 degrees (This Recipe uses the Reverse Creaming Method of Mixing.)
  2. Grease and flour two 8 x 2 inch round pans.
  3. In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder.
  4. In a separate bowl, add the eggs, orange juice concentrate, milk, orange extract and zest.
  5. With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened. Scrape sides and bottom of bowl.
  6. SLOWLY add 1/2 of the egg mixture, increasing to medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bottom and sides of the bowl. Add a small amount of Orange Coloring Gel to the bowl if you would like the batter to be orange. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.
  7. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  8. Let the cakes cool in the pan 10 minutes, then turn out.
  9. Works well for cupcakes.
  10. Makes 6 cups batter.
You can find complete recipes of this ORANGE DREAMSICLE CAKE RECIPE in

Best Way to Cook Corn on the Cob

Last year when I posted about how much I like roasting corn, I had several people tell me that the most delicious way to cook corn is to boil it with a cup of milk and a stick butter. I finally got around to trying it and I agree – this is the most delicious way to cook corn.
If you haven’t tried cooking corn this way, you must.
The corn cooks up so flavorful, fresh tasting and rich. You’ll be so obsessed with it you won’t even care what else is being served.
No need to slather butter all over the corn. This corn already has a buttery taste.
Just a little salt and pepper and this corn on the cob is ready to go.
And actually, if you use a stick of salted butter, you might find you don’t even need to add any salt.
Some people add sugar too, but I find the corn available around here during the summer is already sweet enough.
If you suspect your corn is a little lacking in flavor, you might want to add some sugar to perk it up.

  • 6-8 ears of corn, husks and silks removed and cut in half (if desired)
  • 1 cup milk
  • 1 stick Challenge butter
  1. Fill a large pot about halfway with water. Bring water to a boil.
  2. Add milk and butter. Add corn and reduce heat. Simmer corn for 6 to 8 minutes Remove corn from cooking liquid and its ready to serve.
You can find complete recipes of this Best Way to Cook Corn on the Cob in

Chocolate Strawberry Dessert Kabobs

Chocolate strawberry dessert kabobs filled with strawberries, marshmallows, brownies and chocolate! What more could you ask for?
If you know me, I’m all about simple, EASY, yet delicious recipes! These dessert kabobs are just that! I first saw these at a baby shower a few months ago and I had to make them at home with my kiddos. They absolutely loved them and they were the perfect treat for them to help in kitchen.
It would be fun to have a whole station set up at a shower/party and let your guests make their own dessert kabobs. You could get creative and have different fruit and different kinds of treats to add like brownies, short cake, rice krispies, marshmallows and donut holes. The possibilities are endless! I’m drooling just thinking about a donut kabob. Must stop now!
I have to say one of my all time favorite combos is chocolate and strawberries so these did not disappoint. Such an easy and yummy no-bake treat! Perfect for summer!

  • 24 strawberries
  • 12 Large marshmallows
  • 12 brownie bites (I bought them pre-made)
  • Hot fudge sauce (or melted chocolate), for drizzling
  • Mini skewers
  1. Wash and cut the tops off the strawberries. Place on a paper towel to dry.
  2. Place the strawberry, brownie bite and marshmallow through a skewer (I used these ones). Place on a plate or wax paper.
  3. Warm fudge sauce, or melt chocolate in the microwave. Then drizzle over the kabobs. Place in the refrigerator until ready to serve.
You can find complete recipes of this Chocolate strawberry dessert kabobs in

How To Make Cheesy Corn Fritters | Healthy Recipes

Corn Fritters Recipe РCrispy on the edges, soft in the middle änd so delicious, these little cheesy cäkes äre so eäsy to put together änd mäke ä greät side dish for ä host of dinners! Feel free to use cänned or frozen corn, but these äre especiälly good with fresh corn in the summer. Enjoy!

  • 2 cups of corn
  • 1/4 cup cornme√§l
  • 1/4 cup √§ll-purpose flour
  • 1 te√§spoon smoked p√§prik√§
  • 1 egg
  • 1 green onion (chopped)
  • 1/2 cup gr√§ted p√§rmes√§n, or cheese or your choice
  • 1 h√§ndful cil√§ntro (chopped)
  • 1 t√§blespoon lime juice
  • S√§lt √§nd fresh cr√§cked pepper, to t√§ste
  • 1 t√§blespoons oil
  • Sour or he√§vy cre√§m, for g√§rnish
  1. Mix the corn, cornmeäl, flour, päprikä, egg, pärmesän, green onion, ciläntro, lime juice in ä lärge bowl. ädd some wäter if the mixture is too dry.
  2. Heat 1 tablespoon in a pan. Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 4 minutes per side. Garnish with a dollop of cream. Enjoy!


This single serving microwave cinnamon roll mug cake has cinnamon swirls mixed throughout a fluffy cinnamon flavored cake. It’s cinnamon roll meets cake in an easy mug cake form.
I’m pretty excited with how this mug cake turned out. It may be my new favorite. I especially love how the cinnamon swirls separate pieces of cake, just like they do for cinnamon rolls, so you can actually pull this apart and eat it with your hands if you wanted to.
My feed has been filled with “first day of school” stuff. Even though I’ve been in California for more than a decade, it still is mind boggling to me that school starts in August. Growing up in NY, Labor Day signified the end of the summer and the start of school. It must suck to start school in early August when the weather is still so nice and everyone is still in summer mode. But maybe once I have kids I’ll be looking forward to school starting as soon as possible. Until then, I’m trying to get as much of my summer to-do list done as possible this month.
This cake does take a little more effort than a regular mug cake because you have to do the cinnamon sugar swirl and the frosting, but it comes out so pretty and it’s well worth the effort.

  • 4 tbsp all purpose flour
  • 3 tsp granulated white sugar
  • 1/4 tsp baking powder
  • 1/8 tsp cinnamon
  • 1/16 tsp nutmeg
  • 3 tbsp fat free milk
  • 1/2 tbsp vegetable oil
Cinnamon swirl
  • 1 1/2 tbsp brown sugar
  • 1/8 tsp cinnamon
  • 1/2 tbsp butter
Frosting (makes enough for 2)
  • 1/2 tbsp butter
  • 1 tbsp cream cheese
  • 2 - 2 1/2 tbsp powdered sugar
  1. Combine all the cake ingredients into a microwave-safe mug. This is a smaller cake, so using an 8 oz mug should be fine. Whisk with a small whisk until batter is smooth and no lumps remain.
  2. In a separate small bowl, combine cinnamon swirl ingredients. Microwave briefly, about 20-30 seconds, or until butter melts. (I recommend covering top with paper towel before microwaving.) Stir and mix until uniform. Pour into a small liquid container that has a narrow pouring spout.
You can find complete recipes of this CINNAMON ROLL MUG CAKE in