Piña Colada Icebox Cake

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Do any of you all ever get writer’s block? I’m struggling to write this blog post at the moment, so I’m procrastinating by trying to figure out whether ice box is one word or two words. The internet seems to be split. I like it as one word, so that’s what I’m going with.

This is actually the first time I’m making an icebox cake. For some reason, they kind of confused me. Icebox cakes are made with layers of hard cookies, so I thought it would be awkward trying to stick a fork into a cake with hard layers. But as I was looking up no-bake desserts recently, I watched someone bite into an icebox cake, and it wasn’t hard at all. Apparently, the cookies soften as they soak in the cream layers. Some recipes call for you to soak the cookies in milk first, but that’s not necessary. They’ll soften without the milk.



Coconut is one of the most divisive ingredients I’ve ever encountered. People who don’t like coconut really hate it. So this cake can have a lot of variations depending on your coconut preference.

If you like coconut, amp up the coconut flavor by using coconut Oreos and adding coconut extract to the cream filling. If you want less coconut flavor, use regular Oreos (golden or chocolate) and no coconut extract.

But in all reality, would you be making this cake if you don’t like coconut?

Piña Colada Icebox Cake
Ingredients

• 2 (8-ounce) blocks of Challenge cream cheese, softened
• 1 cup coconut cream
• (Optional: 2 teaspoons coconut extract)
• 16-ounce container whipped topping
• 1 (20-ounce) can crushed pineapple, drained
• 1 cup shredded sweetened coconut
• About 52 Oreos (golden or chocolate)
• (Optional: toasted coconut, whipped cream, candied pineapple for topping)

Directions

1. Prepare 8 x 8 pan with aluminum pan or spray sides of springform pan with nonstick spray
2. Beat together cream cheese until smooth, about 3 minutes. Add coconut cream and optional coconut extract.
3. Fold in whipped topping, pineapple, and shredded coconut.
4. Spread small amount of cream mixture on bottom of pan. Layer Oreos on top. 
5. Add a thick layer of cream mixture on top and add more Oreos on top. Repeat until you reach top of pan.
6. Refrigerate for at least 4 hours or overnight.
7. Serve with toasted coconut, cream cheese, and candied pineapple if desired.

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No-Bake Fourth of July Treats

Do you all have any fun Fourth of July traditions? Every year when I was growing up, my family would have a cookout with all of our neighbors before watching fireworks. And then the real party started and we would set off our own fireworks. It was just the little stuff, no big boomers. But we still loved it! I remember the killer bees fountain firework was one of my personal favorites.

I remember one year this bachelor moved onto our street, and he joined in on the fun. He bought the good stuff—the ones that actually shot up in the sky. It was great!

That tradition went by the wayside a while ago as we all got older and busier and moved away. But I still think back on those times fondly.

This year, the Fourth of July is in the middle of a heat wave in Indiana. Seriously, could it get any hotter?! Actually, I don’t think I want to ask that question because I know it definitely can. Anyway, it’s way too hot to heat the house up by turning on the oven. So instead, I’ve opted for no-bake treats. Of course, very patriotic no-bake treats because you all know me. I live for themed treats.

Marshmallow Bald Eagles
Ingredients

• 1/2 cup white chocolate chips
• 2 Tablespoons oil (not necessary, but helps thin out chocolate so it’s easier to dip)
• 12 large marshmallows
• Sweetened shredded coconut
• 12 Oreos or other small chocolate cookies
• 12 whole cashews
• Black decorator's gel

Directions

1. Melt white chocolate chips in microwave for 30 second intervals until completely melted
2. Add oil to white chocolate and stir until smooth
3. Dip one marshmallow into the white chocolate and immediately sprinkle shredded coconut on top, making sure to leave the bottom side uncovered
4. Add a little extra dollop of white chocolate to that end and stick on a sandwich cookie. The white chocolate will act like glue to the cookie.
5. Once the chocolate sets, use a toothpick to make a little hole for the cashew beak.
6. Stick the smaller end of one side of the cashew into the hole and press gently until it says in there.
7. Add black decorators gel to make eyes and let sit for about 20 minutes before freezing.

No-Bake Cheesecake Dip
Ingredients

• 2 bars (8 ounces each) Challenge cream cheese, room temperature
• 1 cup Greek yogurt (plain or vanilla)
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 cups whipped topping
• Fresh berries for serving, if desired

Directions

1. In a large bowl, beat cream cheese until fluffy, or about 3 minutes.
2. Add powdered sugar, Greek yogurt, vanilla, and salt and beat until smooth.
3. Fold in whipped topping and serve

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Frozen S'mores Cones

As I was trying to think of something punny to write to promote my latest Instagram photo, I realized I do not capitalize enough on the fact that my last name is a homophone. #InTheWierks, #WierksForMe, #WierksWonders, #WierksInProgress... these are all missed opportunities for creative hashtags!

Anyway, I’m sharing a recipe today for these awesome frozen s’mores cones that are so incredibly simple. Your kids will absolutely love helping you make them, and you can keep the leftovers in the freezer wrapped in plastic for when you’re in need of a sweet treat.

Also, you can adapt this recipe and use sugar-free ingredients if you’re concerned about that.

Frozen S’mores Cones
Yield: Makes 12 cones
Ingredients

• 1 box (3.9 ounces) instant chocolate pudding mix
• 2 cups milk for pudding
• 8 ounces whipped topping
• 8 ounces marshmallow creme
• 2 graham crackers, crushed
• 12 ice cream cones
• Marshmallows and chocolate sauce for serving, if desired

Directions

1. Make chocolate pudding by whisking together pudding mix and cold milk. Fold in 1/2 cup whipped topping and set aside.
2. Combine marshmallow creme and remaining 1/2 cup whipped topping.
3. Spoon pudding into each ice cream cone so it’s filled halfway. Sprinkle graham cracker crumbs on top.
4. Spoon marshmallow mixture on top of pudding and sprinkle with more graham cracker crumbs so cone is filled.
5. Set each cone in a muffin tin cavity and freeze for several hours.
6. When ready to serve, drizzle hot sauce on top of each cone and add a marshmallow if desired.

I got this idea from "Teacher by Day, Chef by Night," but recipe is my own.

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Too many eggs coming from your chicken coop? Here are some recipe ideas

You probably already know that chicken coops are pretty popular nowadays. The coops seem to be especially popular in the Broad Ripple area, and I know I always see quite a few while biking on the Monon Trail. I think it’s an awesome idea if you have the space because the idea of fresh eggs in your backyard is very appealing.

That being said, this time of year the chickens’ egg production is in overdrive. The reason being is that chickens need Vitamin D  to produce healthy eggs, so they are stimulated to lay eggs by day length. The best egg production comes when chickens receive 14 to 15 hours of daylight, and that’s exactly what we get in Indianapolis in the months of June, July, and August.

That means this time of year, people with chicken coops will have a lot of eggs.

So what should you do with all of the eggs? Give them to your friends like me, of course!

But really, it’s best to find recipes that a) Use a lot of eggs and b) Freeze well so you can have the eggs when production is lower in the fall and winter months.

That being said, I’m sharing two recipes with you today that fit both of those conditions!

Number one on the list is quiche. Why don’t we make quiche more? There should be a quiche movement, and we should band together and vow to make more quiche. It’s obviously a hot breakfast item, but much like a chicken pot pie, I think it’s great for dinner too. Just like an omelette, serve quiche with any filling you please. I wanted to use the basil in my herb garden to make a caprese quiche, but sadly it wilted after a quick vacation I took over the weekend and now I’m trying to nurse it back to life. So I opted for a supreme quiche instead! You know, like a supreme pizza, only quiche.

Also, I just used frozen pie crust. Make your own if you want. If you want to freeze your quiche for a later date, wrap it in heavy-duty aluminum foil and slide it into a freezer bag. Don’t thaw it before reheating. Just bake at 350 for about 20 minutes, or until it’s heated through.

My second recipe idea: egg muffins. An egg muffin is essentially an omelette cooked like a muffin. Just like the quiche, customize them with your favorite toppings and add-ins. This is also a great way to use up leftover vegetables from last night’s dinner. These are packed with protein and great to have on hand for breakfast, lunch, snacks, etc. They will last in the refrigerator for a week. Or individually wrap them in plastic wrap and stick them in a freezer bag for several months.

The best way to make these is with silicone cup liners in the muffin tin because they just pop right out. If you don’t have silicone cups, spray your pan heavily with nonstick spray.

Also, another important note, don’t overfill your liner. I used about 1/4 cup of filling per muffin cavity.

Supreme Quiche
Ingredients

• 1 small white onion, diced
• 1 bell pepper (any color), diced
• 1 cup mushrooms, chopped
• 8 eggs
• 1 cup milk
• 1 cup cheddar cheese, shredded
• 1/4 cup parmesan cheese, shredded
• 1 cup sausage, crumbled
• 6 pieces of bacon, crumbled
• 1/2 teaspoon vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• 2 (9-inch) frozen pie crusts

Directions

1. Preheat oven to 350 degrees Fahrenheit and pre-bake crusts for 10 minutes. Set aside to cool on racks.
2. In a large skillet, saute onion, bell pepper, and mushrooms until onions are soft and translucent. Remove from heat and set aside to cool.
3. In a large bowl, mix eggs and milk together. Stir in the shredded cheddar, shredded parmesan, parmesan, sausage and bacon. Add in sautéed vegetables.
4. Stir in vinegar, salt, pepper, tarragon, parsley, and garlic powder. Divide egg filling into the 2 frozen pie crusts and bake for about 50 minutes or until center is set.

Egg muffins
Ingredients

• 9 eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili pepper
• 1 cup sausage crumbles
• 1/2 bell pepper, diced
• 1/2 cup baby spinach, shredded
• 4 green onions, chopped
• 1 cup cheddar cheese, shredded

Directions

1. Preheat oven to 350 degrees Fahrenheit and line muffin tins with silicone liners
2. Beat eggs in large mixing bowl. Stir in seasonings and toppings.
3. Scoop 1/4 cup of mixture into each muffin liner. Bake for  20 to 25 minutes or until the middle is set.

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Watermelon Fruit Pizza

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I know you're not supposed to play with your food, but sometimes that's the best part of baking. It's my favorite way to be creative, and it's truly a form of art, in my opinion. Fruit pizza has always been one of my favorite things to make for that reason. Laying the fruit out to create designs and patterns was always so much fun.

I shared two unique versions of fruit pizza last year (granola version here, pizza dough version here), but I've never posted a recipe for the classic sugar cookie version because I always try to post unique recipes, and I figured everyone knows how to make it already. But when I got this idea to create a watermelon out of the fruit pizza, it was too cute for me not to share (thanks to Hungry Happenings for the inspiration).

The "frosting" for the cookie is so simple--just cream cheese and marshmallow creme. I made sure to use Challenge cream cheese because they only use real cream, and there are no hormones, additives, or fillers. It's really important to use good quality ingredients, especially when there are so few ingredients because the flavors really stand out.

Important note: This cookie is best when it is made the day you plan to serve it. The fruit will start to get mushy after being in the refrigerator for a few days.

Watermelon fruit pizza
Ingredients

• 16.5 ounces Sugar cookie dough (I used store bought, but you can use your favorite recipe)
• 8 ounces Challenge cream cheese, softened
• 8 ounces marshmallow crème
• 1 pound strawberries, sliced thinly
• 4 kiwi, peeled and cut in a semi-circle
• 1/4 cup chocolate chips

Directions

1. Preheat oven to 350 degrees Fahrenheit and prepare 9-inch circle pan with nonstick spray
2. Press cookie dough onto bottom of pan so it’s in an even layer
3. Bake for about 12 minutes until it’s golden brown and let cool completely
4. Combine cream cheese and marshmallow crème and spread onto cooled cookie
5. Arrange kiwi slices around edge of cookie, and fill in center with strawberry slices.
6. Sprinkle chocolate chips on top for the “watermelon seeds.”
7. Refrigerate until ready to serve. Cookie is best when it’s made the day you plan to serve it.

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Crispy Tiger Bars

Crispy Tiger Bars
Makes about 24 bars
Ingredients

• 1/2 cup chocolate chips
• 1 (12 ounce) bag white chocolate chips
• 1 (12 ounce) bag butterscotch chips
• 1 cup peanut butter
• 4 cups crispy rice cereal

Directions

1. Melt chocolate chips in 30-second intervals in container from which you can easily pour and set aside.
2. Melt white chocolate chips, butterscotch chips, and peanut butter in 30-second intervals in large bowl. Add cereal and stir to combine.
3. Line 9x13 baking dish with parchment paper or aluminum foil. Add cereal mixture to dish and press down.
4. Pour melted chocolate in lines (landscape) across cereal mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled look.
5. Cover dish and refrigerate until set, or about 20 minutes. Cut into small squares.

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2-Ingredient Dough Recipes

Have you all seen that 2-ingredient dough recipe circulating online? The recipe combines equal parts nonfat Greek yogurt and self-rising flour to make a healthier dough alternative that can be used for a wide variety of recipes like pizza, cinnamon rolls, bagels, etc.

If you watch any video online, the recipe looks super easy—it mixes well and rolls out perfectly. But that’s not really the case.

The dough is extremely sticky, and there’s a very good chance it will stick to your table, rolling pin, hands etc. So I discovered through trial and error (and trial and error, etc.) the best ways of not getting the dough to stuck to everything.

Firstly, this is the method everyone I’ve seen use online: flour your tabletop!

When I tried it, I sprinkled a little bit of flour on my table before attempting to roll it out. Let me tell you, friends, this did not work. Why? Because you need a LOT of flour in order for it to not stick. Cover the table in flour before plopping your dough on top, and then over the top of your dough in flour before even trying to roll it out.

I don’t really like adding flour to a table before rollin out dough as it is, and this method requires a LOT of flour. So I’m not the biggest fan of this method. But I’m sure you’ll see it when looking at other recipes because this is what everyone else seems to do.

Secondly, you could roll out between two pieces of wax paper and freeze the dough.

This is the method I use when making sugar cookie dough, so naturally I tried it with this dough. I don’t, however, freeze my cookie dough, and that step is necessary with this dough. And I’m talking about a deep freeze for like an hour minimum at least. The dough needs to be solid so that it will peel away from the wax paper without issues. Don’t worry, it will return to room temperature in just a few minutes! I like this method, but keep in mind you really need to plan ahead because that dough needs to be as hard as a rock when it comes out of the freezer.

Thirdly: use a silicone mat and a little bit of flour to roll out the dough.

So plop your dough onto the silicone mat and sprinkle a little bot of flour on top—just enough so your rolling pin doesn’t stick when you’re rolling it out. And then when you bake it, the finished product should peel right off the silicone mat.                       

In case you’re curious, the dough tastes a little bit sour due to the plain nonfat Greek yogurt, and the results definitely taste like “diet” versions of the originals. But they’re not bad!

Also, I should mention that if you don’t haver self-rising flour, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

2-Ingredient Dough Margherita Pizza
Ingredients

• 1 cup self-rising flour
• 1 cup plain nonfat Greek yogurt
• 1/2 cup pizza or tomato sauce
• 8 ounces fresh mozzarella cheese, sliced into 1/2-inch pieces (you can substitute shredded mozzarella)
• 6 basil leaves, plus more for sprinkling if desired

Directions

1. Preheat oven to 450 degrees Fahrenheit
2. Combine flour and yogurt in bowl until thick dough forms.
3. Knead dough with your hands for a few minutes before forming the dough into a ball.
4. Transfer dough onto a silicone backing mat and sprinkle a little flour on top before using a rollin pin to roll out the dough to desired size, about 10 inches in diameter.
5. Spread pizza sauce over the dough and top with mozzarella cheese.
6. Bake for 10 minutes, or until dough starts to turn golden brown.
7. Remove from oven, top with basil leaves, and serve

2-Ingredient Dough Cinnamon Rolls
Ingredients

• 1 cup self-rising flour
• 1 cup plain nonfat Greek yogurt
• 1 teaspoon cinnamon
• 1 teaspoon Splenda or another sugar substitute

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Combine flour and yogurt in bowl until thick dough forms.
3. Knead dough with your hands for a few minutes before forming the dough into a ball.
4. Flour table surface and top of dough before rolling out into 1/2-inch thick rectangle
5. Sprinkle cinnamon and Splenda on top and roll dough up into a log
6. Cut log of dough 8 times and place each roll into into an 8-inch cake pan or square pan
7. Bake for about 25 minutes, or until dough starts to turn golden brown.
8. Remove from oven and serve plain or with glaze if desired.

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