Fruit skewers are always a popular snack for my kids and I am always trying to come up with creative ways serve them. 

I made this cute heart shaped version for the spring holiday events we attended and they were such a hit with both kids and adults,

I have added them to my regular snack menu!

Scroll down to see today’s recipes from #SpringSweetsWeek. 

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Heart Fruit Skewers

Makes 15-18 skewers

Ingredients

• 1 container of large strawberries
• 1 bag of large green grapes
• cake pop sticks

Instructions

• Start by washing a container of strawberries and a container of green grapes. Remove the stems and pat dry.
• Simply cut the grapes in half and then flip one over and fit together in a heart shape.
• Pierce a hole with the stick in the center of each grape and slide two grape hearts on the skewer.
• 4.Cut a triangle into the top of the strawberries to make a heart shape.
• Slide the bottom of the cake pop stick through the center of the heart shaped strawberry, so that it is on top of the two grapes.
• Repeat until you use all the fruit. I made about 18 skewers.

Start by washing a container of strawberries and a container of green grapes. 

Remove the stems and pat dry.

I use cake pop sticks for these small skewers. They are the perfect size for 1 large strawberry and 2 grapes. 

If you want them bigger you can use a wooden or metal skewer.

These green grapes make the cutest hearts!

Simply cut the grapes in half and then flip one over and fit together in a heart shape.

Pierce a hole with the stick in the center of each grape and slide two grape hearts on the skewer. 

Cut a triangle into the top of the strawberries to make a heart shape. 

Slide the bottom of the cake pop stick through the center of the heart shaped strawberry, so that it is on top of the two grapes.

Now you have the cutest heart fruit skewers! Repeat until you use all the fruit.

I made about 15-18 skewers and filled a platter.

These adorable skewers are a sweet and healthy treat everyone will love! 

Wednesday #SpringSweetsWeek Recipes

• Blueberry Blondies from Cindy’s Recipes and Writings
• Caramel Twix Dessert Dip Recipe from Crazy For Couponing
• Carrot Cake Shortbread Cookies from A Kitchen Hoor’s Adventures
• Easy Tangerine Cake from Hezzi-D’s Recipe Box
• Heart Fruit Skewers from For the Love of Food
• Homemade Strawberry Ice Cream from Art of Natural Living
• Lemon Greek Yogurt Bread from Jolene’s Recipe Journal
• Lemon Lush Bars (redo) from The Spiffy Cookie
• Nutella Stuffed Crescent Rolls from A Day in the Life on the Farm
• Sheet Pan Pancakes from Cheese Curd In Paradise

The post Heart Fruit Skewers #SpringSweetsWeek appeared first on For the Love of Food.

Today is the start of the 2024 Summer Olympics in Paris, France!

To celebrate we made these pretty patriotic desserts.

 Filled with cheesecake and topped with diced fruit and whipped cream, these tasty bite size tarts are perfect for enjoying during the summer games! 

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

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Team USA Cheesecake Fruit Tarts

Ingredients

• 1/2 cup cheesecake filling
• 2 tbsp mini blueberries
• 2 strawberries diced small
• 12 pack mini tart shells
• whipped cream for topping

Instructions

• Fill each tart shells with the chilled cheesecake filling. Only add a spoonful or less to fill evenly to the top, smoothing flat.
• Add a row of diced strawberries on the left and a row of 3 mini blueberries on the right on top of each cheesecake tart.
• Next, add a small squirt of the whipped cream to the middle of each tart in between the fruit. You should now have a red, white, and blue design.
• Serve immediately and enjoy !

Start by making the cheesecake filling. Since this was a kid created dish we used cheesecake pudding which was more like a chilled custard but very tasty!

You could also use premade cheesecake filling or, of course, you can make your own!

Prepare cheesecake pudding according to package.

It is an instant mix and the box said to whisk in 2 cups of milk with the dry mix then chill for 5 minutes.

Obviously you won’t use the whole bowl but you will need about 1/2 cup of filling.

I found these mini shortbread tart shells for this dessert at Walmart. They come in a 12 pack.

Now you need two types of fruit- one red and one blue. Since this is a mini dessert I went with small blueberries and diced strawberries. 

I used about 1/4 cup diced strawberries and 2 tbsp mini blueberries. 

Once the cheesecake filling is chilled and thickened, it’s time to fill the tarts!

Using a small scoop or spoon fill each tart shell with the cheesecake filling. 

Only add a spoonful or less to fill evenly to the top, smoothing flat.

Add a row of diced strawberries on the left and a row of 3 mini blueberries on the right on top of each cheesecake tart. 

Now you have a red. white, and blue Team USA themed treat!

Serve immediately and enjoy!

Check out Friday’s Recipes:

• Glazed Blueberry Cake Donuts from Jolene’s Recipe Journal
• Cranberry Posset from Karen’s Kitchen Stories
• Strawberry Piñata Cupcakes from Blogghetti
• Strawberry Shortcake Ice Cream Terrine from Sweet ReciPEAs
• Snickers Apple Salad from Cheese Curd In Paradise
• Mango Sorbet from A Kitchen Hoor’s Adventures
• Blackberry Lemon Bread from Jen Around the World
• Cookie Dough Cupcakes from It’s Shanaka
• Team USA Cheesecake Fruit Tarts from For the Love of Food

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These fluffy cookies have chunks of peaches and sweet jam on the inside and crunchy toasted pecans on the outside.

I found this recipe in Joanne Fluke’s Cinnamon Roll Murder and adapted it for my BrunchWeek blog post.

Try them for your next potluck or party and enjoy this tasty sweet treat!

Welcome to #BrunchWeek!

This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers!

From cocktails to baked goods and even sandwiches, there’s something for everyone.

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Peaches and Cream Cookies

Ingredients

• 1 1/4 cup sugar
• 1/2 cup salted butter softened
• 4 ounces cream cheese softened
• 3 eggs
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking soda
• 15 oz can peach pie filling chopped into small pieces
• 3 tbsp peach jam
• 15 oz can peach slices drained
• 3 1/2 cups flour
• 2-3 cups pecan pieces

Instructions

• Preheat the over 375 degrees.
• Line a baking sheet with parchment or spray heavily with non stick spray.
• Add your drained canned peaches to a chopping board and slice in half vertically one or two times, depending on size. This gives you thinner slices to top you cookies.
• Add them to a paper towel lined plate to finish draining while you mix up the cooking dough.
• Add sugar, butter, and cream cheese to a larger mixing bowl.
• Mix together first on low then gradually higher until creamed together and smooth, about 2 minutes.
• Now add eggs, one at a time, over low speed until incorporated.
• Now add cinnamon, nutmeg, baking soda, and salt.
• Finally, with the mixer running on low speed, mix in the chopped peach pie filling and peach jam.
• Once that is all mixed well add flour, about 1/2 a cup at a time. Keep it on low speed and mix until all the flour is incorporated.
• Pour pecan pieces (or you can use chopped pecans but break up any large pieces) onto a large plate. You can add about half and refill as needed.
• Using a mini scoop or a spoon, scoop up dough, add to the plate of pecans.
• Gently roll into a ball and lightly coat with pecans.
• Remove cookie dough to the lined baking sheet. Repeat until you have 12 cookies on the sheet.
• Bake for 18-20 minutes, until soft and cooked through.
• Let sit for a minute then remove to a tray to cool.
• Repeat with remaining dough. I made larger cookies so I got about three trays full.

Notes

Adapted from Joanne Fluke's novel 

I love the use of three different peach flavors and textures in this cookie!

Add your drained canned peaches to a chopping board and slice in half vertically one or two times, depending on size. This gives you thinner slices to top you cookies.

Add them to a paper towel lined plate to finish draining while you mix up the cooking dough.

Add sugar, butter, and cream cheese to a larger mixing bowl.

Mix together first on low then gradually higher until creamed together and smooth, about 2 minutes.
Now add eggs, one at a time, over low speed until incorporated.

Now add cinnamon, nutmeg, baking soda, and salt.

I just love the smell of these warm spices!

Finally, with the mixer running on low speed, mix in the chopped peach pie filling and peach jam.

Once that is all mixed well add flour, about 1/2 a cup at a time.

Keep it on low speed and mix until all the flour is incorporated.

The dough will be thick and fragrant. 

Pour pecan pieces (or you can use chopped pecans but break up any large pieces) onto a large plate.

You can add about half and refill as needed.

Using a mini scoop or a spoon, scoop up dough, add to the plate of pecans.

Gently roll into a ball and lightly coat with pecans.

Remove cookie dough to the lined baking sheet. Repeat until you have 12 cookies on the sheet.

Bake at 375 degrees for 18-20 minutes, until soft and cooked through.

Let sit for a minute then remove to a tray to cool.

Repeat with remaining dough. I made larger cookies so I got about three trays full.

Serve these soft cookies on a pretty floral plate at your next spring brunch or outdoor party!

Here are today’s #BrunchWeek recipes:

• Chechebsa (Ethiopian Torn Flatbread Breakfast) from Tara’s Multicultural Table
• Hummingbird Granola from The Spiffy Cookie
• Iced Brown Sugar Tea Latte from Hezzi-D’s Books and Cooks
• Kombucha Sangria from Palatable Pastime
• Peaches and Cream Cookies from For the Love of Food
• Sous Vide Yogurt from Art of Natural Living
• Strawberry Lemonade from Magical Ingredients
• Verde Mary from A Kitchen Hoor’s Adventures

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This simple springtime dessert is a delicious Easter themed treat featuring colorful fruit and creamy yogurt. 

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Easter Egg Shaped Dessert Fruit Pizza

Ingredients

• 1 sheet puff pastry thawed
• 1 cup strawberry yogurt
• 1 cup pineapple. sliced
• 1 cup green grapes halved
• 1 cup strawberries sliced
• 1 cup blackberries
• 1 tbsp mint thinly sliced (optional)
• whipped cream for topping

Instructions

• Preheat the oven to 400 degrees.
• Lay the puff pastry out and roll it out to a large rectangle.
• Using a small knife, trim the pastry so it is an egg shape. I used a egg shaped platter on top to trace.
• Place on a baking sheet and poke all over with a fork.
• Bake for approx. 15 minutes until golden and puffed up.
• Remove from oven and cool completely.
• Spread the yogurt on the cooled pastry, covering the entire top.
• Now press the fruit in rows in a pattern completely covering the pastry top.
• Optional: sprinkle with chopped mint.
• Slice into rectangles
• Serve with a dollop of whipped cream on top and enjoy!

Notes

Inspired by my daughter's Teenage Mutant Ninja Turtles Pizza Cookbook. 

Start by gathering 3-5 different colored fruits.

I also used strawberry yogurt because I like the flavor and I thought the pink color was pretty for a spring recipe but any flavor yogurt works. 

Lay the sheet of puff pastry out and roll it out to a large rectangle.

Now time to make your Easter egg! I used an egg shaped platter on top to trace.

Using a small knife, trim the pastry so it is an egg shape.

Place on a baking sheet and poke all over with a fork.

Bake for approx. 15 minutes until golden and puffed up.

Remove from oven and cool completely. 

Spread the yogurt on the cooled pastry, covering the entire top.

Now press the fruit in rows in a pattern completely covering the pastry top.

If you’d like you can sprinkle with chopped mint. 

I also like to top my servings with a dollop of whipped cream!

Slice into rectangles and enjoy!

Serve this tasty treat for Easter brunch or as a dessert after a family meal this week.

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Happy National Book Lovers Day!

My girls and I love to read and as they get older it has become something that we really enjoy doing together as a relaxing hobby.

Over the past few months we participated in many summer reading programs, visited the libraries near us multiple times a week, and enjoyed hanging out for hours at the bookstore!

To celebrate this special day, I made Bookworms Fruit Snacks for a themed afternoon treat. These green grape stacks are fun to serve for kids parties, movie nights, and school snacks.

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Bookworms Fruit Snacks

Makes 4-6 fruit worms

Ingredients

• 1/2 cup large green seedless grapes
• pipe cleaners or wooden skewer
• 2 tbsp white chocolate melted
• mini chocolate chips or black food safe marker

Instructions

• Start by washing your green grapes.
• Decide if you want to use wooden skewers or pipe cleaners .
• Thread grapes onto pipe cleaner (or skewer), poking through the center of each grape.
• Depending on the length of the pipe cleaner you should be able to fit 7-10 grapes on each.
• Once you make 4 or so worms, line up and make sure they are completely dry.
• Melt a small amout of white chocolate until smooth then dot on two white eyes to the first grape on each worm.
• Next, add black pupils inthe center of all white dots using either mini chocolate chips or a food safe black marker.
• Serve this fun snack and enjoy!

You can use either small wooden skewers or green bendy pipe cleaners.

I prefer the pipe cleaners so the worms can be more curved and wiggily and not straight like snakes. 

Thread grapes onto pipe cleaner (or skewer), poking through the center of each grape. 

Depending on the length of the pipe cleaner you should be able to fit 7-10 grapes on each.

Once you make 4 or so worms, line up and make sure they are completely dry.

Melt a small amout of white chocolate until smooth then dot on two white eyes to the first grape on each worm.

Next, add black pupils inthe center of all white dots using either mini chocolate chips or a food safe black marker.

Serve this fun snack and enjoy!

These were so cute and easy to make! My girls loved them.

Happy reading (and snacking)!

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Happy Valentine’s Day!

These Sweetheart Candy and Fruit Kabobs are a delicious Valentine’s Day treat that kids can make in minutes for breakfast or dessert. Serve these sweet kabobs for movie night, school parties, Valentine’s brunch, or just for fun!

My kiddos and I love celebrating holidays together and we always try to make things fun!

They are the best helpers and are always up for sampling my treats!

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Candy and Fruit Kabobs

Makes 4 kabobs

Ingredients

• 8 oz strawberries about 8 , destemmed and cut into heart shapes
• 1 cup large heart shaped marshmallows
• 4 powdered sugar coated donut holes
• 4 chocolate Reese's hearts

Instructions

• 'Using large skewers thread on each ingredient in a patterned row.
• Start with a marshmallow, then strawberry heart, donut hole, Reese's heart, marshmallow, and end with another strawberry heart.
• Arrange on a platter and serve.

These are an easy treats for kids to help make!

Just lay out all the prepared ingredients and let them thread them on the skewers.

I like to make these easy strawberry hearts for desserts.

Just remove the stem and cut a V shape into the top to make a heart. 

‘Using large skewers thread on each ingredient in a patterned row. 

Start with a marshmallow, then strawberry heart, donut hole, Reese’s heart, marshmallow, and end with another strawberry heart. 

Arrange on a platter and serve for breakfast or dessert!

So simple to make and super cute to serve!

Time to eat!

Look at that happy face!

My Ava girl loves sweet treats! 

We were lucky enough to have my Mom here with us last Valentine’s Day!

My girls love spending holidays with their Oba and Papa.

Hope you have a sweet Valentine’s Day! 

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Fruit Filled Chocolate Waffle Cones

Ingredients

• 4 large waffle cones
• 6 oz chocolate chips{I used both semi sweet and white chocolate} melted
• sprinkles for topping
• 4 large slices of pineapple
• 1 pint of raspberries
• 1 pint of blueberries

Instructions

• Using a spoon or small spatula spread the melted chocolate on the opening sides of each waffle cone.
• Add the sprinkles all over the melted chocolate.
• Set aside in a tall glass to let dry.
• When ready to serve, fill each cone with fresh fruit. I used berries and pineapple.
• Serve and enjoy!

 I used two kinds of waffle cones. The smaller ones are from the ice cream section at the grocery store and the large red ones are from our local Dunkin Donuts.

Melt the chocolate in the microwave, heating for 45 seconds then stirring and reheating

 until smooth when stirred. 

Set up a decorating station for the cones!

You can use any sprinkles you would like {I chose Valentine’s hearts}.

 I started with my favorite melted semi soft chocolate then spread it
on to the waffle cone and add sprinkles.

Then I add melted white chocolate to the red cones.

Add lots of colorful sprinkles!

Set aside in a tall glass to let dry.

Just about any fresh fruit works for this recipe but I chose berries and pineapple.

Once the cones are dry it’s time to fill them!

Fill with colorful fresh fruit and serve.

Happy girls with their waffle cone dessert!

Dessert is served and it’s almost too pretty to eat!

 

1. Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
2.   Peanut Butter Cookie Cake from Julie of Julie Blanner 
3. Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt 
4. Brownie Cookies from Mel of Mel’s Kitchen Cafe 
5. No-Bake Chocolate Candy Cookies from Debi of Life Currents 
6. Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals 
7. White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life 
8. Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks 
9. Steak with Pink Peppercorn Sauce from Sonja of Ginger & Toasted Sesame 
10. Creamy Beet Risotto from Rachel of Copper & Verdigris 
11. Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us 
12. Red Velvet Donuts from Gwynn of Swirls of Flavor
13.  
    S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
14.  
    Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
15.  
    Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious 
16. Rose Meringue Cookies from Kirsten of Comfortably Domestic 
17. Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
18.  
    Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama 
19. White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books 
20. Cream Wafer Cookies from Kelly of Live Laugh Rowe 
21. White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol 
22. Raspberry Fudge Cookies from Jessica of A Kitchen Addiction 
23. Raspberry Cookies from Courtney of Know Your Produce
24.  
    Syltkakor Raspberry Jam Cookies from Megan of Stetted 
25. No-Bake Chocolate Tart from Rachel of Rachel Cooks
26.  
    Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
27.  
    Mexican Hot Chocolate Cookies from Lisa of TasteCookSip 
28. Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
29.  
    Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee 
30. Strawberry and Cream Cookies from Ashley of A Cup of Charming
31.  
    Cherry Cream Cheese Cookies from Lisa of Blogghetti 
32. Galete Waffle Cookies from Shaina of Food for My Family 
33. Almond Shortbread Cookies from Denise of addicted 2 recipes
34.  
    Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
35.  
    Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch 
36. Doughnut Sandwich Cookies from Bree of Baked Bree 
37. Chocolate Nutella Cookies from Melissa of Modern Honey 
38. Easy Crinkle Cookies from Amy of The Nifty Foodie 
39. Chocolate Sugar Cookies from Becca of The Salted Cookie
40.  
    Peanut Butter Sandwich Cookies from Sara of Confectionary Tales 
41. Meringue Cookies from Sara of My Imperfect Kitchen 
42. Rose White Hot Chocolate from Susannah of Feast + West
43.  
    Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior 
44. Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
45.  
    Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
46.  
    Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
47.  
    Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
48.  
    Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
49. Persian rice cookies from Caroline of Caroline’s Cooking
50.  
    Chocolate Dipped Espresso Shortbread Cookies from Julianne of Beyond Frosting
51.  
    Fudgy Chocolate Sixlets Cookies from Barbara of Barbara Bakes 
52. Bake Chocolate Donuts with Cherry Glaze from Deb of Taste & Tell 

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Connect here!

Simply Beverages are deliciously simple. Find these 100% juices and juice drinks in the refrigerated section of your local Sam’s Club. Check out my holiday punch recipe featuring great tasting Simply Orange® juice below!

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Pink Mimosa Punch With Fruit Filled Ice Ring

Ingredients

For the ice ring:

• 1 large orange cut into thin slices
• 1 pint raspberries

For the punch:

• 2 cups Simply Orange® juice
• 1 750 ml bottle blush champagne
• 1/4 cup raspberry syrup
• raspberries for garnish

Instructions

For the ice ring:

• Add a shallow amount of water to the bottom of a small/medium size bundt pan.
• Place half of the orange slices and raspberries in the pan.
• Freeze for at least 30 minutes, until solid.
• Add water to the pan filling 3/4 full then add remaining fruit.
• Freeze overnight.
• To remove from the pan, run warm water over the bottom of the pan and the ring will slip out.

For the punch:

• Add decorative ice ring, fruit side up, to the center of the punch bowl.
• Now add Simply Orange® juice, raspberry syrup, and chilled champagne. Stir.
• Serve in chilled glasses garnished with raspberries.

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 Happy Mother’s Day friends!

 
So many treats, so much fun!

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Princess Fruit Wands

Makes 16 wands

Ingredients

• 16 large strawberries
• 32 green grapes
• 32 blueberries

Instructions

• Start with 2 packs of small wands {16 total}, cleaned and dried.
• Poke holes in the center of fruit, threading them on to the wand.
• I add blueberries, grapes, and one large strawberry in the center.
• Place on a plate and repeat with remaining wands and fruit.
• Cover and chill until ready to serve.

 

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Happy 4th of July! 

Here’s a quick and simple red, white, and blue fruit salsa recipe that is the perfect appetizer to serve this Independence Day. It is sweet and tart and pairs perfectly with the salty Freedom Chips {if you like salty and sweet combos you will LOVE this!}. I found the patriotic colored tortilla chips aka Freedom Chips at World Market {my fave store for fun foodie finds} but regular tortilla chips or even cinnamon sugar pita chips would be delish too. Enjoy!

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Red, White, and Blue Freedom Fruit Salsa

Ingredients

• 1 pint blueberries
• 16 oz container of strawberries diced
• 1 cup sweetened shredded coconut
• 1 tsp lime juice
• 2 tbsp strawberry jam
• Freedom Chips {or tortilla chips}

Instructions

• Mix berries and coconut together in a medium bowl.
• Add lime juice and strawberry jam.
• Cover and refrigerate for at least an hour before serving.
• Serve as an appetizer with Freedom Chips.

Sweet and salty, tart and juicy, soft and crunchy..this salsa has everything! Enjoy

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