This creamy dessert dip is the perfect summer treat! Easily prepared in minutes with just two ingredients, serve this delicious dip with fresh fruit and cookies for dipping.

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife.

We’ve got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek .

We hope you’ll find some new favorite recipes this week and have fun with us as we celebrate summer!

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Strawberry Fluff Fruit Dip

Ingredients

• 8 oz strawberry cream cheese spread
• 7 oz jar marshmallow creme
• sliced fruit graham crackers or vanilla wafers, for dipping

Instructions

• In a medium bowl add the cream cheese and marshmallow cream.
• Using a hand mixer, blend until smooth.
• Cover and chill until ready to serve.
• Serve with sliced fruit and vanilla wafers or graham crackers.

I love that this easy dip is made with just two ingredients: marshmallow creme and strawberry cream cheese. 

In a medium bowl add the cream cheese and marshmallow cream.

Using a hand mixer, blend until smooth.

Cover and chill until ready to serve.

Serve with sliced fruit and vanilla wafers or graham crackers.

I served this dessert dip at the monthly Book Bingo that I host at our local library. 

I kept it chilled with an ice pack underneath and served with with grapes, strawberries, and vanilla wafer cookies. 

It was delicious and a hit with everyone! 

Check out Monday’s Summer Sweets Week Blogger Recipes!

• No-Churn Lemon Blueberry Cheesecake Ice Cream from Big Bear’s Wife
• Strawberry Crunch Ice Cream Cookie Sandwiches from Semi-Homemade Recipes
• Root Beer Float Cupcakes from Jolene’s Recipe Journal
• Snickers Ice Cream Cake from Cheese Curd In Paradise
• Rhubarb Upside Down Cake from A Day in the Life on the Farm
• No-Bake Chocolate Eclair Cake from Our Crafty Mom
• Mango Coconut Lime Popsicles from Blogghetti
• Homemade Ice Cream Sandwiches from Karen’s Kitchen Stories
• Strawberry Fluff Fruit Dip from For the Love of Food
• Rainbow Sherbet Sweet Rolls from Sweet ReciPEAs

The post Strawberry Fluff Fruit Dip appeared first on For the Love of Food.

Just in time for the release of Hocus Pocus 2, I’m sharing this easy sweet treat: Hocus Pocus Marshmallow Cereal Bars. 

This tasty twist on the classic Rice Krispie Treats uses the new Hocus Pocus Cereal

and purple sugar sprinkles to make a magical movie night dessert everyone will love!

Print

Hocus Pocus Marshmallow Cereal Bars

Ingredients

• 3 tbsp butter unsalted
• 6 cups Hocus Pocus cereal or similar
• 6 cups mini marshmallows
• purple sanding sugar sprinkles

Instructions

• Add butter to a large bowl and microwave for 45 seconds or until melted.
• Stir in marshmallows and microwave for 45 seconds then stir.
• Microwave for another 45 seconds until fully melted. Stir.
• Now pour in cereal and mix well.
• Press into a greased 9x13 pan.
• Sprinkle on purple sanding sugar all over then let cool.
• Cut into shapes and serve.

This twist on Rice Krispies Treats uses new Hocus Pocus 2 cereal.

I found my cereal at Target. 

You need about 6 cups of cereal for this recipe.

Start by adding butter to a large bowl and microwaving for 45 seconds or until melted. 

Add in 6 cups of marshmallows.

Stir to coat.

Microwave for 90 seconds until fully melted. 

Microwave for another 45 seconds until fully melted. 

Now pour in cereal.

Mix well.

Press into a greased 9×13 pan.

Sprinkle on purple sanding sugar all over then let cool.

Once completely cool you can cut into shapes and serve or place in treat bags.

The post Hocus Pocus Marshmallow Cereal Bars appeared first on For the Love of Food.

These Hocus Pocus inspired brownies are rich and fudgy and topped with gooey marshmallow and a black cat Binx treat!

This is a fun recipe to make with your kiddos. Mine especially love the sticky marshmallows! 

Welcome! It is almost Halloween which means it is time for this year’s #HalloweenTreatsWeek recipe and giveaway event!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!

Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Prize #1 from Dixie Crystals

41 Pieces Silicone Bakeware Set

3 Piece Halloween Silicone Spatula Set

Nordic Ware Haunted Skull Cakelet Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th – October 15th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. 

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Binx Marshmallow Fudge Brownies

Makes 9 large brownies

Ingredients

• 1 cup semi sweet chocolate chips
• 2 eggs
• 1 cup brown sugar
• 1/2 cup 1 stick butter, melted and cooled
• 1 1/2 tsp vanilla
• 1/4 cup unsweetened cocoa
• 3/4 cup flour
• 1/2 tsp salt

For the topping:

• 7 oz jar marshmallow cream
• 1 package Halloween black cat PEEPs

Instructions

• Preheat oven to 350 degrees.
• Line an 8x8 baking dish with aluminum foil and let the edges hang off the sides and coat with non stick spray.
• Add chocolate chips to a small bowl and microwave for 45 seconds. Stir, then microwave for another 15 seconds.
• Stir until smooth then set aside to cool.
• In a large bowl add eggs and butter and beat until smooth.
• Add eggs then vanilla and mix well.
• In a separate bowl add the dry ingredients: flour, salt, and cocoa.
• Whisk to combine and sift to get out any extra clumps. Then slowly mix into the wet ingredients.
• Finally stir in the melted chocolate and mix well.
• Pour into the greased pan and smooth the top.
• Bake for about 25 minutes. Let cool completely before frosting with marshmallow topping.

For the topping:

• Preheat broiler.
• Spread entire jar of marshmallow cream on the top of the cooled brownies.
• Place under the broiler for 1-2 minutes until browned on top.
• Cut into 9 squares and top each square with a black cat PEEP ( you can use a toothpick to hold them up).

Line an 8×8 baking dish with aluminum foil and let the edges hang off the sides and coat with non stick spray.

Add chocolate chips to a small bowl and microwave for 45 seconds. Stir, then microwave for another 15 seconds.In a large bowl add eggs and butter and beat until smooth.

Stir until smooth then set aside to cool. 

In a large bowl add eggs and butter and beat until smooth.

Add eggs then vanilla and mix well.

In a separate bowl add the dry ingredients: flour, salt, and cocoa.
Whisk to combine and sift to get out any extra clumps. Then slowly mix into the wet ingredients. 

Finally stir in the melted chocolate and mix well.

Pour into the greased lined pan and smooth the top.

Bake for about 25 minutes at 350 degrees. 

Let cool completely before frosting with marshmallow topping.

For the topping:  spread entire jar of marshmallow cream on the top of the cooled brownies.

Place under the broiler for 1-2 minutes until browned on top.

Now add some cute Halloween themed PEEPS marshmallows on top!

I ordered a variety pack on Amazon but you can also find these at the grocery store.

I used the black cats since these are Binx Brownies. 

Remove brownies from the pan and cut into 9 squares. 

Top each square with a black cat PEEP ( you can use a toothpick to hold them up).

These Binx Brownies are ready to serve- they are extra fudgy and gooey so be sure to have lots of napkins ready!

Check out all of these great #HalloweenTreatsWeek recipes for today.

• Disney Villain Charcuterie Board from Big Bear’s Wife
• Grave Yard Snack Mix from Semi Homemade Recipes
• Jelly Filled Ghost Donuts from Jen Around the World
• Cake Top Forward Halloween Cake from Pint Sized Baker
• Witch Finger Pretzels from Fresh April Flours
• Caramel Apples from Devour Dinner
• Easy Frankenstein Cupcakes from Hezzi-D’s Books and Cooks
• Halloween Haunted Fault Line Cake from The Redhead Baker
• Blood & Guts Cinnamon Rolls from 4 Sons ‘R’ Us
• Bloody Vampire Cherry Floats from Cookaholic Wife
• Candy Corn Cookies from Eat Move Make
• Halloween Chocolate Covered Pretzel Rods from House of Nash Eats
• Friday the 13th Pancakes from Cheese Curd In Paradise
• Spider Donuts from The Flour Handprint
• Haunted House Cake from Sweet ReciPEAs
• Peanut Butter Ghost Cookies from Karen’s Kitchen Stories
• Apple Spice Cake Donuts from It’s Shanaka
• Pumpkin Patch Cookie Cups from Sweet Beginnings
• Candy Corn Butterfinger Bark from Pastry Chef Online
• Spiderweb Cheesecake from The Spiffy Cookie
• Peanut Butter Chocolate Mummy Cookies from Strawberry Blondie Kitchen
• Oozing Red Velvet Cake from A Kitchen Hoor’s Adventures
• Black Velvet Cake from Lemon Blossoms
• Monster Burgers from An Affair from the Heart
• Spider Web Soup (Roasted Pumpkin Tomato Soup) from I am a Honey Bee
• Candy Corn Fudge from Back To My Southern Roots
• Dark Chocolate Black Cat Cookies from Savory Moments
• Three Ingredient Pumpkin Cookies from Our Good Life
• Binx Marshmallow Fudge Brownies from For the Love of Food

The post Binx Marshmallow Fudge Brownies #HalloweenTreatsWeek appeared first on For the Love of Food.

Happy Halloween month, friends!
I created this fun recipe with my kids in mind, as most of my food is. They love to help make and eat my recipe creations so we definitely had some messy fun making these Marshmallow Monster Pops!
These tasty treats make a spooktacular Halloween party dessert or gift!

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Marshmallow Monster Pops

Makes 12 pops

Ingredients

• 8 jumbo marshmallows
• 12 oz colored vanilla flavored candy melts {I used 3 colors}
• 8 candy eyes
• Halloween themed sprinkles for topping

Instructions

• Pour candy melts into a shallow bowl or mason jar and melt in the microwave on 50% power for 1 min.
• Stir then repeat in 30 second intervals until smooth. I used 3 colors, all in separate jars.
• Insert a treat stick into the center of each marshmallow.
• Dip and swirl in the candy melts and tap off any excess.
• Gently add sprinkles all over and press a candy eye in the center.
• Place in a cup or stand to harden for a couple minutes.
• Repeat with remaining marshmallows dipped in different colored candy melts.
• Wrap in clear treat bags and tie with ribbon as gifts or serve at a Halloween party as a festive treat!

Notes

8 jumbo marshmallows
12 oz colored vanilla flavored candy melts {I used 3 colors}
8 candy eyes
Halloween themed sprinkles, for topping

For these Monster Pops I used 3 different colors of candy melts for dipping.
 I used a half bag of each and was able to cover 12 jumbo marshmallows.

Pour candy melts into a shallow bowl or mason jar and melt in the microwave on 50% power for 1 min.

Stir then repeat in 30 second intervals until smooth.

Insert a treat stick into the center of each marshmallow.

Gently add sprinkles all over.

Then press a candy eye in the center.

Place in a cup or stand to harden for a couple minutes.

Wrap in clear treat bags and tie with ribbon as gifts or serve at a Halloween party as a festive treat.

 I like to prop mine up in candy filled mason jars for a fun presentation.

I just love making treats at home with my kiddos.
What is your favorite kid friendly homemade Halloween treat? 

Hope you like this recipe as much as my family and I did!

 

The post Marshmallow Monster Pops appeared first on For the Love of Food.

I don’t know about y’all but one of my favorite things about fall and winter and the chilly weather that follows is getting to cuddle up with a big ol’ mug of hot cocoa! I am one lucky girl because Stephen’s Gourmet Cocoa sent me a variety of their rich and creamy cocoa to sample! After one sip, I was hooked! No other brand even compares! It truly is the best tasting cocoa I have ever had.

So I knew I needed to step it up a notch and make a hot chocolate creation worthy of such a decadent cocoa. After sampling the three flavors I was sent: Salted Caramel, S’mores, and Candy Cane, I decided to make a Frozen Hot Cocoa! You heard me right – a Hot Chocolate milkshake {is your mind blown?!}. I added Stephen’s Cocoa to the shake and the homemade marshmallow whipped cream and let me tell you it was out of this world amazing! 

Connect with Stephen’s

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Gourmet Frozen Hot Chocolate with Marshmallow Cocoa Whipped Cream

Makes 2 large drinks

Ingredients

For the drink:

• 1/2 cup semi sweet chocolate chips
• 2 tbsp Stephen's Gourmet Cocoa any flavor
• 1 tbsp sugar
• 1 1/2 cups milk divided
• 2 cups ice
• chocolate curls for garnish
• chocolate syrup for drizzling

For the Marshmallow Cocoa Whipped Cream:

• 1 cup heavy cream
• 1/2 cup marshmallow fluff
• 1 tbsp sugar
• 1/2 tsp vanilla
• 2 tbsp Stephen's Gourmet Cocoa any flavor

Instructions

For the drink:

• Add the chocolate chips to a double boiler over simmering water and stir until melted.
• Stir in cocoa and sugar.
• Remove from heat and whisk in 1/2 cup milk and stir until smooth.
• Set aside and cool to room temperature.
• In a blender add the remaining 1 cup of milk,the cooled chocolate, and the ice.
• Blend on high speed until smooth.
• Drizzle chocolate syrup in 2 chilled glasses.
• Pour into two large glasses and top with whipped cream, chocolate curls, and a straw.

For the Marshmallow Whipped Cream:

• Chill a mixing bowl and mixer attachment in the freezer until ready to use.
• Remove bowl and mixer from freezer and add heavy cream, marshmallow fluff, vanilla, sugar, and cocoa to the bowl.
• Mix on high until soft peaks form.
• Serve a couple scoops on top of the milkshake or store in a sealed container in the refrigerator until ready to use.

Start by making the whipped cream. 

Be sure to use a chilled bowl and beaters.
 Add heavy cream, marshmallow fluff, vanilla, sugar, and cocoa to the bowl.

Mix on high until soft peaks form.

 

Serve a couple scoops on top of the milkshake or store in a sealed container
 in the refrigerator until ready to use.

For the Frozen Hot Chocolate:
add the chocolate chips to a double boiler over simmering water.

Stir until melted.

I use 1 tbsp sugar and 2 tbsp cocoa for this recipe.

Stir in cocoa and sugar.

Stir well until combined.

Remove from heat and whisk in 1/2 cup milk and stir until smooth.

Set aside and cool to room temperature.

All you need for the perfect Frozen Hot Chocolate
 is milk, the cooled chocolate, and ice.

In a blender add the remaining 1 cup of milk, the cooled chocolate, and the ice.

Blend on high speed until smooth.

I like to chill my glasses in the freezer beforehand.

Drizzle chocolate syrup in 2 chilled glasses.

How delicious does that look?!

 Pour into two large glasses.

This Frozen Hot Chocolate with Stephen’s Gourmet Cocoa
 is a decadent treat you can enjoy year round!

Top with whipped cream, chocolate curls, and a straw. 

This recipe makes two large drinks and is perfect for sharing!

 

 

Frozen Hot Chocolate for a deliciously decadent late night treat tonight! #Recipe #ontheblog #StephensCocoa #StephensGourmet #hotcocoa #hotchocolate #ad

A photo posted by Nicole (@flchefnicole) on Nov 20, 2016 at 10:09pm PST

The post Gourmet Frozen Hot Chocolate with Marshmallow Cocoa Whipped Cream appeared first on For the Love of Food.

My cookie platter at the party complete with a recipe printout.  They were voted Most Creative!

Print

Hot Chocolate Cookies

Makes 4 dozen

Ingredients

• 1 stick 4 oz. unsalted butter
• 12 oz semisweet chocolate chips
• 2 bars 4 oz. each semisweet chocolate –cut
• into 1/2-inch squares and the rest for garnish
• 1 1/2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups light brown sugar
• 3 eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 24 large marshmallows

Instructions

• In a medium saucepan, melt the
• butter and chocolate chips, stirring frequently, over medium heat. Remove from heat and let cool.
• In a medium bowl, whisk
• together the flour, cocoa powder, baking powder and salt.
• Using an electric mixer, beat
• the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in
• the cooled chocolate mixture just until blended. Add the flour mixture, mixing on low speed until just combined.
• Cover and refrigerate the dough
• for an hour.
• Preheat oven to 325 degrees. Using a lined baking sheet, scoop about a tablespoon of the dough
• and roll between your palms to form 1-inch balls. Arrange about 16 balls 2
• inches apart on each cookie sheet.
• Bake in the center of the oven, until the
• tops of the cookies crack, about 12 minutes.
• Meanwhile, snip 8 marshmallows
• in half crosswise and press 1 square of chocolate onto each of the cut
• sides.
• Remove the cookie sheet from
• the oven; gently press a marshmallow half, chocolate side down, into each
• cookie. Bake, on the top rack, until the marshmallows are just softened, about 4 minutes. *Store the remaining cookie dough in the fridge while you
• are baking to keep it cool.
• Let cookies cool for 5 minutes;
• grate the remaining chocolate over the hot cookies. Using a spatula,
• transfer the cookies to cooling rack; let cool slightly.
• Repeat the process with
• the remaining dough, marshmallows and chocolate.

Notes

Adapted from www.pipandebby.com

Melt the chocolate chips and butter together over medium heat, stirring often until smooth.

Use a heavy bottom pot or a double boiler and make sure to stir so the chocolate doesn’t burn!

Remove from heat and let cool.

Whisk your dry ingredients: flour, cocoa powder, baking powder and salt, in a bowl.

 

 

Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes.

Mix in the cooled chocolate mixture just until blended. Add the flour mixture, mixing on low speed until just combined. 

 

 

Cover and refrigerate the dough for an hour.

 

Preheat oven to 325 degrees. Line a baking sheet.

Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet.

 

 

Bake in the center of the oven until the tops of the cookies crack, about 12 minutes.

These are delicious on their own too! 

 

 

 

Meanwhile, snip 8 marshmallows in half crosswise and press 1 square of chocolate  onto each of the cut sides.

 

 

Remove the cookie sheet from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake, on the top rack, until the marshmallows are just softened, about 4 minutes. 

*Store the remaining cookie dough in the fridge while you are baking to keep it cool.

 

Let cookies cool for 5 minutes; grate the remaining chocolate over the hot cookies. 

I just used a spice grater for this! 

 

 

Using a spatula, transfer the cookies to cooling rack; let cool slightly. 

Repeat the process with the remaining dough, marshmallows and chocolate.

 

Serve warm or pop in the microwave for 5 seconds before eating.

 They are best when they are ooey gooey!

The post Ooey Gooey Hot Chocolate Cookies appeared first on For the Love of Food.

Ingredients:  

• 2 large bananas, sliced
• 2 cups of Cold Stone Creamery “Sweet Cream” flavor by International Delight
• 1/4 cup packed brown sugar
• 2 tbsp butter, unsalted
• 2 cups whole milk
• 1/2 box (approx 40) Vanilla Wafers
• 1 box (approx 3 oz) vanilla or banana flavored pudding mix

•  1 – 2 cups whole milk (depending on how thick you want it)
• 4-5 heaping scoops Caramelized Banana Pudding ice cream
• 2 cups Marshmallow Whipped Cream
• 2 Vanilla Wafer cookies, for garnish
• 2 straws
  

•  1 cup heavy cream
• 1 tbsp sugar
•  1/2 cup Marshmallow Fluff
• 1/2 tsp vanilla

Directions: 

1.  Melt butter in a skillet over medium low heat.
2. Add brown sugar, stir and caramelize and darken slightly, about 30 seconds
3. Add sliced banana and stir until softened and caramelized, about one minute. Remove from heat.
4. Place vanilla wafers in a food processor and pulse until they are crushed down but still have some texture and small chunks. 
5. In a large mixing bowl with a mixer attachment, combine caramelized bananas, crushed vanilla wafers, dry pudding mix, milk, and Cold Stone Creamery “Sweet Cream” flavor by International Delight. 
6. Blend on low until combined and use a rubber spatula to make sure all the dry mix is incorporated in the bottom of the bowl. 
7. Pour into a freezer bowl of an ice cream machine and mix according to ice cream machine instructions, usually about 20 minutes.
8. When the ice cream is finished it is very soft (but mighty tasty!). I recommend putting it in a freezer safe covered container and freezing for another 2 hours before preparing the milkshake. 

1.  Add 4-5 scoops of Caramelized Banana Pudding ice cream to a blender.
2. Add 1-2 cups of whole milk (start with one cup and add more if it is too thick)
3. Blend until smooth and combined.
4. Top with Marshmallow Whipped Cream, a straw, and garnish with a vanilla wafer cookie. 

1. Chill a mixing bowl and mixer attachment in the freezer until ready to use.
2. Remove bowl and mixer from freezer and add heavy cream, marshmallow fluff, vanilla, and sugar to the bowl.
3. Mix on high until soft peaks form.
4. Serve a large scoop on top of each milkshake or store in a sealed container in the refrigerator until ready to use.

Now time for the milkshake!

 Take your hardened ice cream out of the freezer. Add 4-5 heaping scoops to a blender.

 Add 1- 1 1/2 cups cold whole milk to the blender and mix until combined.
Top with a mound of whipped cream, a straw, and a vanilla wafer.

Not a fan of whole milk? This is a decedent treat friends and whole milk, along with full fat ice cream, will give the milk shake a thicker, smoother consistency (more than skim or low fat varieties). 
Another tip: Keep the milk nice and cold until you are ready to blend (you can even put the blender jar in the fridge until ready to use) and make sure the ice cream is frozen and right out of the freezer. 

 

Don’t forget the secret to perfect whipped cream:
freeze your mixing bowl and mixer attachment! 
Make sure it is icy cold when you are mixing your cream and sugar on high and you will get fluffy whipped cream in no time!

 

Cool down and treat yourself to this decadent summertime dessert! 
Check out the info below on how you can win $400 from International Delight! Think of all the shakes and ice cream you can buy (and make!) with $400! Good luck

 Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social! 

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post Caramelized Banana Pudding Ice Cream Milkshake with Marshmallow Whipped Cream appeared first on For the Love of Food.