Easy Summer Desserts … Scoops of Ice Cream in Gourmet Cones & Cream Cheese Tartletts by Trenda

“Stressed backwards spells DESSERTS.  Coincidence, I think not!” (:   ~ Author Unknown

Perfect for lazy summer afternoons or evenings spent on the deck, these summer desserts are refreshing and so easy to “put together” you’ll want to make them whether you’re “stressed” or not! (;  

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Supplies needed to make gourmet ice cream cones.

  • full cabinet.pngWaffle ice cream cones
  • Ghiradelli Chocolate Melting Wafers (Almond bark or other melting chocolate can be used)
  • microwavable bowl and spoon to spread additional chocolate
  • assorted sprinkles, colored sugars, nonpareils, crushed candy bars, nuts, American flag picks, Wilton Fun Pix or other decorations

Instructions:

  1. Melt chocolate in microwave according to directions on the package; stir until smooth.  
  2. Dip the top of the cone into the melted chocolate and turn  to coat entire top of cone.  (I used the back of a spoon to help spread the melted chocolate around the cone.)  
  3. When the top of cone is completely covered and the candy coating is still warm, sprinkle colored sugars, nonpareils and decorations over the candy.  
  4. Place the cone in an upright position until candy hardens.  I have a metal tray for grilling Stuffed Jalepeno Poppers (a gift from our son and daughter-in-law <3) that was a perfect rack to set my ice cream cones in! (:  After all my cones were made and decorated, I slid the whole tray into the freezer for 10 – 15 minutes, until the candy hardened.

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I had so much fun making and decorating these!  I made some of my cones “2-toned” using different colors and decorations on the outside of the cone vs. the inside of the cone. 

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I filled our cones with scoops of Blue Bell’s Cookies and Cream … our family’s favorite!  Top your gourmet cones with whatever delicious ice cream you prefer, or carry out the patriotic theme enjoying Blue Bell’s Patriotic Ice Cream (click here to see!) “Red, White & Blue Bell!”

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This next “Easy Summer Dessert” Cream Cheese Tartletts … are so cute and in “miniature” no one seems to ever feel guilty when they indulge in 1 or 2! (;   I either top these tartletts with Cherry or Blueberry Pie filling and when serving a crowd, I have both selections available!

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Ingredients:

  • 1 package of 6 Keebler mini Graham Cracker crusts
  • 1 – 8 ounce package of Cream Cheese (softened at room temperature)
  • 1 – 14 ounce can sweetened condensed milk
  • 1/3 cup fresh squeezed lemon juice or “Real Lemon Juice” (*I’ve adapted this recipe to our tastes and add 1/2 cup of “Real Lemon Juice”)
  • 1 teaspoon Vanilla
  • 1 – 21 ounce can Cherry Pie or Blueberry Pie Filling (chilled)

Instructions:

  • Cream softened cream cheese in a electric mixer until light and fluffy.  (If you do not soften your cream cheese, your filling will be lumpy!)
  • Slowly pour condensed milk into cream cheese in mixer and stir until well combined.
  • Add 1/3 to 1/2 cup lemon juice (*see note above) and vanilla to cream cheese mixture and stir until ingredients are incorporated with the cream cheese and the mixture is smooth.
  • Pour mixture into individual tartlett pans and refrigerate, until set. (1 – 2 hours, up to overnight) I place a small sheet of wax paper over each of my individual tartletts, when refrigerating overnight, to prevent the top layer from getting “tough.”
  • Top tartletts with chilled pie filling just before serving and insert “fun pick.” 

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These Cream Cheese Tartletts, with their patriotic colors and festooned with an American flag always “find their way” to our 4th of July table!  However, both of these fun summer desserts can be adapted for any festive occasion by switching decorations and picks.  Next time, I think I’ll dip my cones in white chocolate melting wafers that are tinted green, fill my ice cream cones with scoops of raspberry sherbet, and “push in” chocolate morsels (pointy end first!) to simulate watermelon seeds.  Or … I’ll dip my cones in milk chocolate melting wafers, sprinkle them with crushed Butterfinger candy bars, and fill my ice cream cones with scoops of Dutch Chocolate Ice Cream.  Or … ??? (:

From my cottage to yours  ~  Trenda

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“No Tricks just Treats”… by Trenda

It’s almost here … the most “spook-tacular”  evening of the year!  The days in October have slowly “peeled off the calendar” until finally, to the children’s delight, the “countdown” and last preparations for this very special night of costumes, late-night curfews, lots of candy, and fun are winding down.

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It’s Halloween Night!

Unfurl the tablecloth, set out the plates,

put out the punch bowl, if tarnished, that’s great!

Pumpkins by moonlight, a cauldron of sweets!

There’s Reese’s, and candy corn, Kit’s Kat’s galore!

If there’s not plenty, the ghosts are forlorn!

C’mon, let’s hurry … it’s Halloween night!

Giggles and doorbells, signal the start.

Small faces peering ‘neath masks, some quite scary!

Proffer bags, shouting, “Boo … trick or treat!”    

by Trenda

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Getting the “table set” for our traditional family chili dinner and desserts (before all the hay rides, dunking booths, bounce houses, and slides …at the Harvest Festival, held at our church.  It’s a “Happy Halloween” indeed when I get to see all our family and grandchildren! (:

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Pumpkins, pumpkins, pumpkins …

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I LOVE everything about these cupcake liners “Simply Baked – elegant entertaining everyday by Christy Designs, LLC.” … the playful design with scalloped edges and black stripes against the orange background; how sturdy they are compared to traditional cupcake liners, how easy it was to pour the batter in these little baking cups … and the easy clean up.  My cookie sheet was clean after baking my cupcakes!  I bought my Baking Cups (20 paper baking cups per container) at Home Goods for only $1.99!  Here they are setting on my cookie sheet, when I was filling them.  Directions on the clear plastic sleeve they are packaged in, says to fill each baking cup, 1/2 full.  Tip:  One of my favorite time savers and tricks is to use a baking funnel (I bought mine at a Kitchen Supply shop) to fill my baking cups and cupcake liners! 

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Here are the cupcakes after baking, frosted with vanilla frosting and topped with miniature bats and ghost sprinkles. Tip 2:  When in a hurry, use your favorite tub of frosting.  Add 1 teaspoon of vanilla extract to the tub of frosting for a homemade flavor, stir well to combine.  To color white frosting, use food coloring (I use Wilton’s concentrated gel for coloring my frosting, to create the bold orange color I wanted, without thinning my icing.)

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Our Traditional Halloween Dinner Menu

Chili con Carne with toppings … Fritos, shredded cheese, sour cream, chopped onions, and diced jalapenos (recipe in subsequent post)

Tossed Salad with Iceberg Lettuce and Fresh Spinach, diced red onions, chopped celery, chopped red onions, sliced radishes and peperoncini

Desserts:  Chocolate Cupcakes w/vanilla buttercream frosting and “Cake Mix” Candy Corn Cookies (recipe in subsequent post)

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” … the moon and the stars to govern the night; His love endures forever …”  Psalms 136:9

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Hope you have a safe and fun-filled day and evening with those that make your face and heart smile!

From my cottage to yours  ~  Trenda

Thank you so much for spending some time with me today!  I’d love to hear from you and I am truly delighted, reading what you have to say.  Please leave any questions you may have or comments, below.  Don’t be dismayed if you don’t see your comment “appear” right away.  Word Press checks everything I receive for SPAM and all have to be approved, before posting.

“Fall” … in love & Harvest Moon Pies by Trenda from Cottage Green on the Lake

“Fall” … in love with the autumn season, colored leaves, cooler days and all things cozy.  Here in Texas, September is just the prelude of the overture to come, but change is in the air; hayfields are filled with freshly baled hay, the little winter coots have returned and last night a gorgeous “harvest moon” rose slowly over the lake. <!–more–>

Now, I think you are going to “Fall” … in love with these darling treats … Harvest Moon Pies.   This idea is from a past addition of Southern Living Magazine and I was delighted to find that these desserts were easy to assemble and  almost too cute to eat!  I know we’re going to need more Moon Pies for Halloween  … to decorate with all things spooky!

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These decorated Moon Pies are a fun addition to any holiday and are a wonderful project for you and your children to enjoy doing together.  Have fun decorating each Moon Pie differently and you’ll finally have a use (if you’re like me!) for all those adorable holiday sprinkles, that seem to amass in your cabinets! (:piccollage1085342.png

I used a wire Maple leaf basket I had tucked away in my “4 the seasons” closet – my sweet hubby built for me!  I put a block of florist foam in the bottom of the basket to anchor and display my Harvest Moon Pies and covered the foam with some shredded black and orange paper I had.  Then, I wrapped each of my decorated Harvest Moon Pies in a cellophane favor bag. (I bought my cellophane bags from Hobby Lobby, they were located on the candy-making aisle along with the Wilton Candy Melts and “lollipop” sticks) and added autumn-colored ribbons around each handle.

I love the novelty of this charming and creative centerpiece, but I also love that they can be given as party favors, since I individually wrapped each of my Harvest Moon Pies!

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HARVEST MOON PIES/ LEVEL: EASY/  YIELD: 1 DOZEN

INGREDIENTS AND ITEMS NEEDED:

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INGREDIENTS & ITEMS NEEDED:

  • 12 lollipop sticks
  • 2 packages Chocolate Flavor Moon Pies (6 to each small package)
  • 1 package vanilla candy melts – orange colored (I used Wilton’s Candy Melts)
  • 1 zip-type plastic bag or cake decorator bag  
  • scissors
  • wax paper
  • assorted sugar cake decorations (I used Wilton’s leaf shaped decorations)
  • assorted seasonal sprinkles
  • ribbon in autumn colors
  • Decorator Icing

DIRECTIONS:

  1. Insert 1 lollipop stick, 2 to 3 inches into marshmallow center of Moon Pie
  2. Microwave candy melts in a glass bowl at Medium (50 percent power) 1 minute or until melted, stirring once. (read detailed instructions on the back of candy bag) Spoon into your plastic bag or cake decorator bag, push air out and seal.
  3.  Snip a small hole in 1 corner of the bag; pipe melted candy around where the lollipop stick meets the Moon Pie to hold it securely in place.  Lay flat on wax paper and let stand until firm.  *SEE NOTE BELOW
  4. Pipe a fun border of melted candy around the edges of the Moon Pie or pipe squiggles across the top; then add sprinkles, cake sugar or attach candy decorations (ie: candy corn, pumpkins, etc.) using melted candies or frosting

*Be sure and help your little ones insert the candy stick into their Harvest Moon Pie and pipe melted candy around lollipop stick for them. 

I hope you “Fall” … in love with these Harvest Moon Pies  and enjoy making and eating them, as much as we did! (:

There are so many thing to love about Fall!

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“Fall … in love with all things pumpkin!

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“Fall … in love with harvest moons and breezy nights

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“Fall” … in love with hay bales gleaming.

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 “Fall” … in love with yellow leaves, lying on the grass.

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“Fall” … in love with children playing … laughing, giggling.

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“Fall” … in love with FALL!

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From my cottage to yours ~ Trenda