Strawberry Pretzel Dessert

So I am that person who always brings dessert for potlucks.  I am always to scared to bring anything else.  I totally need to build up my confidence on other food. 

A popular dessert I have started making is strawberry pretzel dessert.  If you have never had it you are for sure missing out.  It's a cold dessert that is a layer of strawberry jell-o, cream cheese filling, and pretzel crust.  

I like to use butter pretzels.  There is something about the buttery salty taste that makes the crust so yummy. 

Lots of pretzels because crust is always delicious. 

This is a super easy crust. 

The best part is that baking the crust makes your whole house smell delicious. 

This dessert contains such simple ingredients. 

The cream cheese filling is so yummy.  This can totally be used as a dip for fruit too.  BUT try not to sample too much of it because you want all the cream cheese filling to make sure that the layers keep separated. 

Why is strawberry Jell-O so good?

Jell-O always smells so good!

Make sure you spread the cream cheese layer all the way to the side of the dish.  This is VERY important as it keeps the Jell-O layer from seeping through to the other layers. 

Adding strawberries isn't a must but it sure makes this dish taste good.  However, I have totally added strawberries AND blueberries to make this dish festive. 

This dessert is super easy to make.  It takes a little time but skill level is for sure easy. 

Strawberry Pretzel Dessert
Ingredients:

• 6oz package strawberry Jell-O
• 2 cups boiling water
• 2 1/2 cups salted pretzels
• 1/4 cup granulated sugar
• 8 tablespoons unsalted butter
• 8oz package cream cheese, soften
• 1/2 cup granulated sugar
• 8oz tub cool whip, thawed
• 1lb fresh strawberries, hulled and sliced

Instructions:

1. Preheat oven to 350F. 
2. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved.  Set aside to cool to room temperature. 
3. Crush 2 1/2 cups pretzels in a sturdy Ziploc bag using a rolling pin.  Melt butter and add 1/4 cup sugar and mix.  Mix in crushed pretzels.  Press into a 9x13 glass casserole dish.  Bake for 10 minutes.  Cool to room temperature. 
4. Beat 8oz cream cheese and 1/2 cup sugar until fluffy.  Fold in 8oz Cool Whip until no streaks of cream cheese remain.  Spread mixture over cooled pretzels.  Make sure to go all the way to the edge of the dish to create a seal.  Refrigerate for 30 minutes to set. 
5. Stir in strawberries into Jell-O.  Pour and spread strawberry Jell-O mixture evenly over cooled cream cheese layer.  Refrigerate to set (2-4 hours). 

This is totally a favorite in my family and friends.  If you have the time make this dessert.  You will not regret it!


Keep cooking friends!
XOXO

Fruit Popsicles

I really want Baby Girl to have a good relationship with food.  Not only trying and enjoying all kinds of food but also eating good food. 

Making my own fruit popsicles was super easy.  I just cut up fresh fruit into tiny pieces and then poured coconut water as my liquid. 

Baby Girl really liked these popsicles and I don't feel bad about giving her something unhealthy.  I think next time I will try and add some pureed fruit too. 

Keep cooking friends!

XOXO

Pinkberry

So El Hubby and I are major dessert people.  Hence my baking obsession. 

One of our favorite sweets is froyo.  A few weeks ago I got to try Pinkberry for the very first time while in San Diego. 

Oh my gawd!  Pinkberry is awesome.  I got the peach yogurt with pineapple and strawberry as my toppings.  I was a little scared at first on how the peach yogurt would taste.  But it was amazing.  By my choice of yogurt and topping you can clearly tell I am a fruity kinda gal. 

I can't believe that I have been missing out for so long.  However, it does make me sad because there is no Pinkberry near my hometown.  But I did go to their website (because it's 2012 and everyone has a website) and found out that Pinkberry is a franchise.

Mental note:  start considering quitting day job and opening a Pinkberry. 

The Pinkberry I visited in San Diego was a cute kiosk looking place.  The line was long and slow but it was worth the wait in the end.  The store was nice and clean.  The employees were nice and happy.  But then who wouldn't be working in a yogurt place.  I am for sure stopping the next time I see a Pinkberry.  

Fashion Valley
7007 Friars Road #915
San Diego, CA 92108
(619) 294-4600

Khloe this pup is always a happy dog.  There is really not much that gets this doggie down.  She even loves the vet.  It always makes me laugh when the vet is trying to feel her looking for anything abnormal and Khloe gives her kisses.  El Hubby and I are very luck. 

Life is short.  Eat dessert first!

XOXO

Strawberry Muffins

With the spring here ... and Costco selling trays of strawberries what could be better than strawberry muffins?

Since the holidays are special I try not to repeat dishes for brunch. So since for Christmas brunch I made blueberry muffins I decided to switch it up for Mother's Day with strawberry muffins. They turned out really yummy. This recipe is a keeper. The father in law liked them so much he asked if he could take some of the leftover home.

Ingredients:
3 eggs
2 cups sliced strawberries
2 cups sugar
1 1/2 cups cooking oil
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon baking soda

Directions:
1. Preheat oven to 350 degrees.

2. In a large bowl beat the 3 eggs until thick and lemon color.

3. In a separate bowl mash the strawberries. Add the sugar, mashed strawberries, and oil to the eggs and mix well.

4. In another large bowl sift together the flour, cinnamon, baking powder, soda, and salt.

5. Add the dry ingredients to the berry mixture and mix until just incorporated. Do not over mix.

6. Grease muffin pan.

7. Use ice cream scooper to fill muffin pans.

8. Bake for 22 minutes.

9. Cool for 10-15 minutes before removing bread from pans.

Tip: If the strawberries are too juicy, strain so muffins stay fluffy.

What is funny is I had bought blueberries with every intent to make blueberry muffins. Now what should I do with the blueberries?

XOXO