White Chocolate Candy Corn Popcorn

White Chocolate Candy Corn Popcorn is the most addicting and easiest snack mix you will ever make! Only three ingredients and takes less than 10 minutes to make. All you need is a microwave!

White chocolate candy corn popcorn from Pixiedustkitchen.com. Three ingredients from the easiest and most addicting snack ever!“This is so good, it’s bad.” That’s what my Bible study leader, Sara said as she held the bowl of popcorn out to the other girls, convincing them to eat some popcorn. That may sound terrible, but it’s true! This white chocolate candy corn popcorn mix is SUPER addicting and delicious! Plus, it’s only three ingredients and no-bake, making this so, SO easy to whip up for last minute halloween parties and get-togethers.

White chocolate candy corn popcorn from Pixiedustkitchen.com. Three ingredients from the easiest and most addicting snack ever!

PLUS, a recipe that is just three ingredients and takes less than ten minutes to make is a win all around. I’ve got homework to do, people! And it’s not like life gets any less busy after school ends- I know you all have jobs, kids, pets, relationships, and whatever else to do. Ain’t nobody got time for complicated recipes!

White chocolate candy corn popcorn from Pixiedustkitchen.com. Three ingredients from the easiest and most addicting snack ever!

Here’s the down low: we pop a bag of popcorn. I used store brand “natural style” popcorn (For you east-coasters, the specific brand was Giant/Martins). Next we melt a 12 oz bag of white chocolate candy melts. I used Ghirardelli, but only because that’s all that was available at my grocery store, and toss in a cup of candy corn. I used the “autumn mix” variety with the little pumpkins for variety, but use whatever you prefer. Just mix ‘em all up and you’ve got yourself the easiest snack at the party!

White Chocolate Candy Corn Popcorn
Author: 
Recipe type: Snack
 
White Chocolate Candy Corn Popcorn is the most addicting and easiest snack mix you will ever make! Only three ingredients and takes less than 10 minutes to make. All you need is a microwave!
Ingredients
  • 1 bag plain microwave popcorn
  • 12 oz white melting chocolate
  • 1- 1 and ½ cups candy corn
Instructions
  1. Pop the popcorn according to the directions. Pour into a large bowl and remove the kernels.
  2. Melt the chocolate according to directions- I emptied mine into a large bowl and mirowaved for 30 seconds at a time, stirring in between.
  3. Pour chocolate over popcorn and stir. Mix in candy corn.
  4. Place onto lined baking sheet until chocolate hardens. Break into chunks and serve.

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Oreo Peanut Butter Caramel Popcorn

caramel-oreo-butter-popcorn-21

Candy Corn Cookie Crumble Bars

Candy Corn Cookie Crumble Bars | Pixiedustkitchen

The Big Harvest Potluck

I spent last weekend in Bucks County, PA at The Big Harvest Potluck. It was a wonderful weekend full of food, learning, friendships, and so much more.

The Big Potluck: A Weekend of Food, Fun, and Friendship

I went into the conference riddled with anxiety and fear. I’ve always been a fierce introvert- one of the few ways I stray from the typical INFJ. I knew going in that I would be the youngest by a few years. What would everyone else think? Would they think I was too young to be blogging, that baking out of a dorm room was crazy? Or maybe they’d be amazed. Who would know?

From the moment I walked into the Sands Hotel and Resort in Bethlehem, PA, I felt welcomed. Dining on stone-fired pizza under the stars and discussing food, the food industry, and getting to know other bloggers was a wonderful start to the weekend.

The Big Potluck: A Weekend of Food, Fun, and Friendship

Sadly, I missed the morning sessions due to illness. But what I did hear the next day left me thinking hard about my own voice and story.  Listening to Christopher Hirsheimer and Mellssa Hamilton of The Canal House talk about finding your own story in photography reminded me of my growing passion, and inspired me to find my own style. Cheryl Sternman-Rule’s writing workshop pushed me to improve my writing, to find my voice, and to write in new and different ways.

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This wasn’t your typical conference- in fact, it was more like a retreat. I went in knowing no one, and left with wonderful new friends and acquaintances. Thank you to all of the sponsors- Sabra Hummus, Gourmet Garden, Burpee Seeds, Kitchen Aid, OXO, Analon Cookware, Kerrygold, and Terra Chips. Thank you to the wonderful organizers, Maggy, Erika, and Pam, and everyone who helped behind the scenes.

I left the event relaxed, encouraged, and ready for more- I can’t wait to return to next years event.

Brown Butter Caramel Apple Blondie Cupcakes

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat! 

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

Happy fall, y’all! Yesterday was the first day of fall and I celebrated by making these brown butter caramel apple blondies! However, I had to make them as cupcakes because I seem to have lost my brownie pan. Oops. #movingfourtimesinfouryearsproblems

You guise. GUISE. These blondies are the bombdotcom. (Side note: do the cool kids still say that? IDK. I’m old.)  Lily took one bite and promptly informed me that we will not be sharing these. Apparently I’m not allowed to tell people about these, because then we will have to give more away. (So please keep the fact that I’m sharing these here on the dl.)

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

So you can come here to Philly and steal some from me (please don’t, I don’t condone breaking and entering), or make your own. I suggest making your own. I mean, what’s not to love: BROWN BUTTER (which is kind of the bombdotcom in it’s own right), apples, a hefty dose of cinnamon, and caramel. I used AverieCooks base blondie recipe that I’ve used in the past, because it is SO SIMPLE and SO EASY to remember, and results in a consistently excellent blondie every single time. There’s really no reason to reinvent the wheel here.

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

The caramel sauce I used was a homemade sauce I made in my crockpot (recipe coming soon! It just needs a little more perfecting.), but feel free to use any caramel sauce you prefer! A quick pinterest search will result in about 59239430192 caramel recipes, or feel free to use your favorite store bought brand!  Like I said earlier, I baked these in cupcake tins, because I couldn’t find my brownie pan. However, I am including instructions for both in the recipe below!

So lets recap: Brown butter blondie base. Cinnamon -y apples. Ooey, gooey, caramel drizzled on top. YES PUH-LEAZE. Brown butter caramel apple blondies will be the highlight of your Thanksgiving table!

Brown Butter Caramel Apple Blondie Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!
Ingredients
  • ½ cup (1 stick) butter
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 large apple
  • about 8 teaspoons caramel
Instructions
  1. Preheat oen to 350˚F. Spray brownie or cupcake pan with nonstick baking spray and set aside.
  2. Brown the butter: in a light colored saucepan over medium heat, melt the butter. Once completely melted, start stirring and don't stop. It will foam and bubble, and brown specks will start to appear. Remove from the heat at this point, and place into a heat proof mixing bowl.
  3. Mix in sugar and egg. It is important for the egg to room temperature so we don't accidentally cook it!
  4. Mix in flour, cinnamon, and salt. The batter will be very thick, this is okay!
  5. Peel and slice apple. Gently fold into blondie batter.
  6. Press batter into prepared baking pan. Drizzle caramel on top of blondies and bake for 15-20 minutes, until a toothpick inserted into the middle comes out mostly clean.
  7. When you pull the blondies out of the oven, run a knife around the edge(s) of the pan so that the caramel does not stick to the pan as it cools. Let cool completely before slicing (if using a brownie pan) or removing (if using a cupcake pan.)
  8. If you are using a brownie pan, I suggest lining it with parchment paper or tinfoil so it is easier to remove and slice the blondies.

 

Peanut Butter Snickerdoodles

Soft, Chewy, loaded-with-peanut butter cookies rolled in cinnamon and sugar. Snickerdoodles never tasted so good. 

Soft, Chewy peanut-butter loaded cookies rolled in cinnamon and sugar | Pixiedustkitchen.com

Well, school has officially started. I am a college senior, which is quite honestly terrifying! But I’m working things out.  School is in full swing- I had my first two tests yesterday. This semester is going to fly by!

So it’s a good thing I have these cookies- I’m going to need a lot to get through this semester! I made these by adapting my recipe for my death by peanut butter cookie sandwiches. The differences I made were removing the extra egg yolk from recipe, and rolling the cookie dough in cinnamon and sugar. I also melted the butter, partly for ease, but but partly because melted butter can create a chewier cookie. With the loss of the extra egg yolk, I wanted to make sure these cookies didn’t loose any chewiness!

Soft, Chewy peanut-butter loaded cookies rolled in cinnamon and sugar | Pixiedustkitchen.com

The cinnamon adds a sharpness and a “snap” to the cookies that is addicting, and the middles of the cookies are soft and chewy and loaded with peanut butter! They’re also supah addicting.

You do need to chill the cookie dough- but once again, lets pull out our favorite trick of flash freezing the dough. Don’t preheat the oven until the cookie dough is mixed up. Then, scoop out balls of cookie dough, place them in the freezer, and preheat the oven. Once oven is heated, pull out the balls, roll them in a mixture of cinnamon and sugar, and place on a lined baking sheet in the oven for 7-10 minutes.

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The recipe yields 16 peanut butter snickerdoodles- enough to share and place in the cookie jar, but the small yield keeps me from being 800000 pounds from eating all of these.

I just looooove how soft and chewy these cookies are and the combination of cinnamon with peanut butter- it’s one of my faves. If you haven’t tried it I HIGHLY RECOMMEND IT. Starting with these peanut butter snickerdoodles!

5.0 from 1 reviews
Peanut Butter Snickerdoodles
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Soft, Chewy, loaded-with-peanut butter cookies rolled in cinnamon and sugar. Snickerdoodles never tasted so good!
Ingredients
  • FOR THE COOKIES
  • ½ cup (1 stick) butter
  • ¾ cups creamy peanut butter
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup flour
  • FOR THE CINNAMON SUGAR COATING
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
Instructions
  1. Melt together butter and peanut butter. Mix in sugars, vanilla extract, and egg.
  2. Mix in flour, salt, and baking soda until just combined.
  3. Mix together sugar and cinnamon to create coating and set aside
  4. Scoop in 1 and ½ tablespoon size balls and place in the freezer.
  5. Preheat oven to 350˚F.
  6. Remove cookie dough balls from freezer and roll cinnamon/sugar mixture until completely coated.
  7. Bake for 7-10 minutes, or until edges are slightly golden brown. If cookies seem too soft in the centers, this is okay. Let sit on cookie sheets until firm and move to a wire wrack to cool completely.

 More peanut butter recipes:

Death By Peanut Butter Cookie Sandwiches

Peanut Butter Cookie Sandwhiches

Butterfinger Stuffed Peanut Butter Cookies

Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

Peanut Butter Cup Pie

Peanut Butter Cup Pie | Pixiedustkitchen. Silky peanut butter cup filling poured over mini peanut butter cups and topped with an easy chocolate ganache.

Peanut Butter Cheesecake Cookies

peanut-butter-cheesecake-cookies-2

Mini Pumpkin Pie Galettes with White Chocolate Ganache

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

It’s September! Which means we can eat pumpkin without people thinking we’re CRAZY. I hope you’re ready for Fall Foods Fever, because we’ve got it BADDD over here.

Our first recipe? A super duper simple version of a pumpkin pie. These may look fancy, but they could not be easier. All you have to do is roll out small discs of dough and put some dollups of pumpkin pie filling. Fold up the edges, and you are good to go!

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

I used my homemade pie crust recipe that I’ve been using and loving for 12+ years, since I was 8.  (Ahem. Excuse the horrible photos.)  I felt that forming the smaller discs would be easier with homemade pie crust as you don’t have to try to reform a premade one. However, if premade is more your jam, go for it! Simply cut each crust into four pieces, roll them into balls, and re-roll out into smaller circles.

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

You may have some pie filling left; I added a few tablespoons of flour and baked the rest in a muffin tin.

Surprisingly easy, and amazingly good! You should totally go make these now!

Mini Pumpkin Pie Galettes with White Chocolate Ganache
Author: 
 
Mini rustic-style pumpkin pies drizzled with creamy white chocolate.
Ingredients
  • 2 pie crusts (one recipe)
  • 1 15 oz can pure pumpkin
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ milk
  • 1 large egg
  • 1 cup heavy cream
  • ¾ cup white chocolate chips
Instructions
  1. Prepare pie crust if making homemade.
  2. Mix together pumpkin, brown sugar, cinnamon, and nutmeg.
  3. Mix in milk and egg.
  4. Roll pie crust into eight circles, don't worry about making them perfect.
  5. Place about ¼ cup of pie filling in middle of pie crust. Fold edges over and place onto lined baking sheet, putting four galettes on one sheet. (I put the galettes in the fridge to help firm up the crust a little but, but this is optional.)
  6. Preheat oven to 375˚F.
  7. Place baking sheet in the oven and bake for 5-10 minutes, or until edges are golden brown.
  8. To make ganache, microwave heavy cream and chocolate chips together for 30 seconds. Stir until smooth. If ganache doesn't smooth out, place back in microwave for 15 seconds at a time and stir until smooth. Drizzle over cooled galettes before serving.

More Pumpkin Recipes

Easy Pumpkin Crescent Rollls

2-Ingredient Pumpkin Spice Crescent Rolls. Buttery crescent rolls with a pumpkin spice filling. Made easy with the use of 2 simple shortcuts! |PixieDustKitchen.com

Pumpkin Spice Cookies

Pumpkin Spice cookies | PixieDustKitchen

On Life Lately

photo

Wow. I did not intend to go this long without a post.  But, as it does, life happens.

Let’s catch up, shall we?

All summer, I have been alternating between working full time at the urgent care office and traveling locally. I’ve been to Virginia (twice!), Florida, Pittsburgh, and Missouri.  One week on the road, one week at home.  I’ve been baking and photographing recipes when I can, but have yet to sit down and import photos, edit photos, and type up a post.

I was planning to get back into the groove of things last week, when I had some unexpected health troubles. I started seeing double on Monday. Tuesday I saw a doctor at my office, was sent to an opthamologist, who sent me to the hospital for an MRI. They determined it was not an emergent issue, so I was admitted overnight and sent for an MRI in the morning. After the MRI, I was taken to the opthamology unit, where I saw a neuro-optomology specialist who diagnosed me with Myasthenia Gravis, a neurological auto-immune disorder where the immune system starts to make antibodies against the proteins that make muscles work. Fortunately for me, it is only in my eyes and hasn’t affected my breathing. I’m on medications and will be having surgery in a few months that will hopefully put me into remission.

So what does this mean for the blog? Nothing, really. I can’t see as well, (Still seeing double), but it could have been a lot worse. I’ll still be baking and blogging!

HOWEVER, School starts in a few weeks. (SENIOR YEAR BABY!!!) and I’ll definitely have to cut back on posting at that point. So, I’ll be posting 1-2 times a week, with a recipe and maybe a bonus post, such as a round up or life update post! This way I am still updating consistently, but not stressing trying to post multiple times a week.

Thank you for bearing with me friends in my MAJOR lack of posting this summer, and I will see you around in blogland!

Honey Roasted Peanuts Chocolate Chip Blondies

Easy-peasy blondies with brown butter and brown sugar for a nutty taste and soft texture. Honey roasted peanuts and semi-sweet chocolate chips balance out the flavors. Ready in just 25 minutes!

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What a June I’ve had! I’ve been traveling almost every weekend in June! First we went to Virginia for my birthday, then to Pittsburgh, then to Missouri. This is the first weekend I’ve been home! I haven’t had a lot of time to bake, but fortunately I was able to set aside some time a few weeks ago to make these blondies.

Easy-peasy blondies with brown butter and brown sugar for a nutty taste and soft texture. Honey roasted peanuts and semi-sweet chocolate chips balance out the flavors. Ready in just 25 minutes!

These are actually adapted from some cookies I made a few weeks ago for the youth group that Brian helps out with. I came home from visiting him and wanted them again- but didn’t want to dedicate the time needed for cookies. I wanted to mix a batter, press it in a pan, and have a dessert in 20 minutes. So I decided on blondies, and got my wish (and cravings) in 20 minutes.

Holla.

Easy-peasy blondies with brown butter and brown sugar for a nutty taste and soft texture. Honey roasted peanuts and semi-sweet chocolate chips balance out the flavors. Ready in just 25 minutes!

I adapted a recipe from Averie Cooks because her base blondie recipe is ridiculously easy to remember and make, and turns out every.single.time. 1 stick butter, 1 cup flour, 1 cup sugar, and an egg. I browned the butter and used all brown sugar, resulting in soft, chewy and not-at-all-cakey blondies. AKA, the best kind.

I tossed in some honey roasted peanuts and chocolate chips, which complement each other perfectly. I bet these would be great with white chocolate chips, too!

5.0 from 1 reviews
Honey Roasted Peanuts Chocolate Chip Blondies
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Easy-peasy blondies with brown butter and brown sugar for a nutty taste and soft texture. Honey roasted peanuts and semi-sweet chocolate chips balance out the flavors. Ready in just 25 minutes!
Ingredients
  • ½ cup (1 stick) butter, browned
  • 1 cup brown sugar
  • 1 large egg
  • 1 cup all purpose flour
  • ½ cup honey roasted peanuts
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350˚F.
  2. Spray a 9x9 inch pan with nonstick spray.
  3. Mix together browned butter and brown sugar. Add egg and stir until completely combined.
  4. Mix in flour.
  5. Add in honey roasted peanuts and chocolate chips.
  6. Press into prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the middle of the pan comes out clean.

 

Saturday Sprinkles 6/13/14

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Hello from Pittsburgh! We’re here this weekend visiting one of Brian’s friends from High school.

Did I tell you we moved? That happened in February, technically. We just moved again to our permanent house! So that’s where I’ve been this past month. Working and moving! We moved to Philly this past February and have been renting a home until our “real” home was ready- which we moved to this past week.

The semester is over and I could not be more glad. Lets just say, I didn’t have the best year of my life and I’m glad to have some time to rest and recover.

I got a new camera lens!!! It’s my birthday present to myself. Its a 50mm f/1.8 and I LOVE IT. It’s taking some getting used to but the photos are gorgeous.  I played around with it taking pictures of my dogs the second I got home.

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Soooo I think we’re all caught up on my life now? Just remember that I’m 21 and live in Philly and we’re good.

Things I’m loving:

  • Orphan Black. OMG SOOOOOO GOOODDDDD. This is Brian and my favorite show and it is amazeballs. So creepy and amazing and one actress plays like, 50+% of the characters and she is fabulous. it’s on it’s second season and wow…. I just love it.
  • My canon 50mm lens… self explanatory. It’s extremely affordable and if you’re in the market for a new lens, it is highly recommended.
  • Julep Maven subscription box. It starts at $20 and you get two nail polishes and a beauty product each month. There a few different boxes you can choose from each month, from nail polishes to FULL-SIZED beauty products- and you can even completely customize each box!

Mint Chocolate Chip Brownies

Fudgy brownies loaded with mint M&Ms and topped with a simple mint chocolate chip buttercream. They are reminiscent of the classic ice cream from childhood. These brownies are easy to make for summer parties and are sure to be a crowd pleaser!

Mint Chocolate Chip Brownies | Pixie Dust Kitchen

I grew up in a small town in Pennsylvania. While there were many farms, it was large enough downtown to not be a “farm town,” but it was small enough, to have lots of great homemade and home-cooked foods. There was one ice cream shop that we went to all the time when I was a kid, after dance practices and on hot summer nights. This became a favorite place to visit, and while there were plenty of places closer to our home, we would drive the extra 15 minutes for Bill Mack’s Ice Cream.

Mint Chocolate Chip Brownies | Pixie Dust Kitchen

I went through a phase where I ate nothing but mint chocolate chip ice cream, and Bill Mack? His was the best. I got mint chocolate chip every time we went. Of course, it had to be green- white mint chocolate ice cream was just weird.  As I near my 21st  birthday, I’ve been craving flavors that remind me of my childhood, and once I got the idea for mint chocolate chip brownies, I couldn’t stop until I had them in my possession.

I used the base recipe I created last February, and changed it up just a bit. I added mint chocolate M&Ms and topped with a mint chocolate buttercream. I originally wanted to use Andes Mint chips, but unfortunately could not find them in my grocery. However, you are more than welcome to use those if you can find them! I found the M&Ms worked just as well, however.

Mint Chocolate Chip Brownies | Pixie Dust Kitchen

The buttercream is a simple buttercream, with a stick of butter, a cup of powdered sugar, and some peppermint extract. I also added green food coloring for that classic Mint Chocolate Chip Ice Cream look. I used two drops of neon green and two drops of normal. I had accidentally used neon at first, then found the classic color. You may use whatever green food coloring you prefer, or leave it out if that’s more your taste.  Both liquid or gel will work.

Mint Chocolate Chip Brownies | Pixie Dust Kitchen

These brownies are soft moist, and are sure to be a hit! These are EXTREMELY sweet- cut them small! I ended up cutting these in half after I finished the photos before I brought them into work- where they disappeared quickly!

This recipe is perfect for summer parties and are sure to be a hit!

5.0 from 2 reviews
Mint Chocolate Chip Brownies
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Fudgy brownies loaded with mint M&Ms and topped with a simple mint chocolate chip buttercream. They are reminiscent of the classic ice cream from childhood. These brownies are easy to make for summer parties and are sure to be a crowd pleaser!
Ingredients
  • BROWNIES:
  • ¾ Cup (1 and ½ sticks) butter, melted
  • 1 cup brown sugar
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup all purpose flour
  • ¾ cup cocoa powder
  • ½ cup mint M&Ms or Andes baking chips
  • FROSTING:
  • ½ cup (1 stick) butter, room temperature.
  • 1 cup powdered sugar
  • dash salt
  • ½ teaspoon peppermint extract, (You may add more if you prefer a stronger peppermint flavor.)
  • ¼ cup mini chocolate chips.
Instructions
  1. Preheat oven to 350˚F. Spray an 8x8'' square pan with non stick baking spray and set aside.
  2. Mix together melted butter, brown sugar, egg, and vanilla extract.
  3. Whisk in baking soda, salt, flour, and cocoa powder. Gently mix in M&Ms.
  4. Pour batter into prepared pan and bake for 20-25 minutes, until edges are slightly cracked and a toothpick inserted into the center of the brownies comes out clean.
  5. Let cool before before frosting.
  6. MAKE FROSTING:
  7. Beat butter on high speed with a stand or hand mixer.
  8. Mix in powdered sugar. When combined and fluffy, mix in salt and peppermint extract.
  9. Stir in mini chocolate chips and spread over cooled brownies. Cut into 8-12 pieces and serve.

Related Recipes…

Fudgy M&M Brownies

Fudgy M&M Brownies. Easy brownies filled with M&M's by pixiedustkitchen.com

Biscoff Swirled Brownies

Biscoff (cookie butter) swirled brownies.

Peanut Butter Cup White Chocolate Brownies

Peanut Butter Cup Brownie Bars

Easy Strawberry Blueberry Ice Cream {No Ice Cream Maker}

A Perfect Last minute treat for Memorial Day or the 4th of July! Only four ingredients and no ice cream maker for the best, creamiest, and smoothest ice cream you’ll ever taste! 

Easy strawberry and blueberry ice cream by pixiedustkitchen. No ice cream maker needed and only four ingredients for the smoothest, creamiest ice cream ever!

I’m totally late on the Memorial Day recipe game… but early for 4th of July, right? Right.

Anyway.

Today I have a SUPER DUPER EASY  Ice cream recipe! This is rediculously easy- it’s almost not even a recipe, and it results in the creamiest ice cream ever! I think it’s even better than store bought. In  fact, when I gave my dad and Brian some of my Chocolate Peanut Butter Caramel ice cream last year, they thought it was store bought!

Easy strawberry and blueberry ice cream by pixiedustkitchen. No ice cream maker needed and only four ingredients for the smoothest, creamiest ice cream ever!

So what makes this so easy? A few things. One, the base has only two ingredients: Sweetened Condensed Milk and heavy whipping cream.  Two: You don’t need an ice cream maker at all, and once you stick it in the freezer you don’t even need to keep going back and whisking the ice cream while it freezes. Just pour it in a freezer safe container, stick it in the freezer, and forget about it! But not for too long. We want to enjoy the food!

Easy strawberry and blueberry ice cream by pixiedustkitchen. No ice cream maker needed and only four ingredients for the smoothest, creamiest ice cream ever!

Easy strawberry and blueberry ice cream by pixiedustkitchen. No ice cream maker needed and only four ingredients for the smoothest, creamiest ice cream ever!

Sooo here’s the method. Whip the cream by using the whisk attachment on a stand mixer until it starts to form stiff peaks. Then, gently mix in the sweetened condensed milk, being careful not to deflate the whipped cream. After that, mix in the berries; one cup of each plus a little more for sprinkling on top. I used frozen berries. They’re just going to be frozen anyway, so there’s no need to use fresh berries- I save those for eating or for topping my cereal.

Such an easy ice cream for any occasion!

Easy Strawberry Blueberry Ice Cream {No Ice Cream Maker}
Author: 
 
Ingredients
  • 2 cups heavy whipping cream
  • 14 oz can sweetened condensed milk
  • 1 cup frozen strawberries
  • 1 cup frozen blueberries
Instructions
  1. Using the whisk attachment of a mixer, whip the heavy cream until stiff peaks are beginning to form.
  2. Gently mix in sweetened condensed milk.
  3. Fold in strawberries and blueberries.
  4. Transfer to a large freezer-safe container and freeze for several hours, or overnight.
  5. Serve and enjoy! Ice cream will last up to a month in the freezer.
  6. If it is too tough when you pull it out of the freezer, let sit for five minutes before scooping.

Easy strawberry and blueberry ice cream by pixiedustkitchen. No ice cream maker needed and only four ingredients for the smoothest, creamiest ice cream ever!

yum. <3

Related Recipes…

Caramel Peanut Butter Chocolate Ice Cream

icecream

Chocolate Ice Cream Cupcakes

Chocolate Ice Cream Cupcakes. Doctored cake mix using melted ice cream to make cupcakes! | PixieDustKitchen

Peanut Butter Luna Bars

lunabar11

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