Category Archives: Dessert

Pink Lemonade Confetti Cupcakes


Trying to deal with this heat wave we are having definitely makes eating lighter a necessity.  I have been wanting a dessert that is light, but still has the punch to satisfy my sweet tooth.  When I ran across this recipe, I instantly wanted to make it.  In this heat a pink lemonade cupcake sounded amazing, since it is both sweet and tart.  I also loved the fact there was not frosting with the recipe.  A lot of times, I find the frosting on cupcakes are too sweet.  These cupcakes were the perfect balance between sweet and tart, and still were light.  They will not disappoint in this summer heat. Enjoy!

Pink Lemonade Confetti Cupcakes



18.25 oz box confetti cake mix, I used Duncan Hines

2 1/2 tsp powdered sugar-free pink lemonade mix

1 cup water

1 tbsp vegetable oil

1/4 cup unsweetened applesauce

lemon zest from half of a lemon

2 drops pink food coloring (optional)

confetti sprinkles, optional

Preheat the oven to 350 degrees F.  Line cupcake tins with 24 paper liners.

Stir together the water and pink lemonade powder.  Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined.

Pour the batter into the prepared cupcake pans.  Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

Cool completely on wire racks before serving.


Chocolate Mint Crème Sandwich Cookie Ice Cream and Calling All Readers!!


First, let me tell everyone that I have officially purchased the domain  I am very excited about this and cannot wait to see what the future holds for bakingbad.  That being said, I am asking everyone to please subscribe to the blog and once we hit 100 subscribers there will be an amazing giveaway!!! Now, back to an amazing recipe to combat this heat wave we are having.

For a little over a month now my hubby and I have been enjoying homemade ice cream and let me tell you, we are never going back to store bought!  Now, I am not one of those people who believe everything should be organic, but being a chemist I unfortunately know what all of the preservatives in food really are.  It is scary sometimes to think of things I use in order to test are also going into my body.  That is why I am really making an effort for my hubby and me to eat much more “natural” foods.

This ice cream was definitely a melding of ideas rolling around in my mind.  While at the store last week, I found mint crème sandwich cookies on sale and knew that I wanted to make ice cream with them.  Then, while rummaging through the cupboards I found unsweetened chocolate.  This is how the ice cream was thought up, and what a great thought it was!  It tastes amazing, and I cannot wait to experiment with many more flavors.


Chocolate Mint Crème Sandwich Cookie Ice Cream

2 ounces unsweetened chocolate

1/3 cup unsweetened cocoa powder

1 1/2 cups milk

2 large eggs

1 cup sugar

1 cup heavy cream

1/2 teaspoon peppermint extract

1 cup mint crème sandwich cookies, chopped

Melt the unsweetened chocolate in the top of a double boiler over simmering water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. Whisk in the milk, a little at a time, and heat through until blended. Remove from the heat and let cool.  Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla, and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 hour. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s directions. Fold the mint crème sandwich cookies into the ice cream base. Remove from the ice cream maker and store in a freezer safe container. Freeze overnight to meld flavors and serve. Makes 1 quart.

Peanut Butter Ice Cream with Mini Peanut Butter Cups


I have to say when I bought my dream Cuisinart ice cream maker I did not think there would be the amount of flavors to choose from.  There are endless possibilities for the combinations that can be made and experimented with.  I have tried my own hand at experimenting, but when I saw this recipe on Annie’s Eats I knew I had to make it.  The hubby loves Reese’s and this was definitely the closest ice cream to it I was going to get.  It was immediately a hit!  When the hubby eats it for breakfast it is a keeper. I have to say for anyone who wants to cool off and also have the classic combination of peanut butter and chocolate this is definitely for you.


Peanut Butter Ice Cream with Mini Peanut Butter Cups

from Annie’s Eats

¾ cup creamy peanut butter
¾ cup plus 2 tbsp. sugar
2 2/3 cups half-and-half
Pinch of coarse salt
Dash of vanilla extract
1 heaping cup mini Reese’s cups, wrappers removed, frozen and chopped (optional)


Combine all of the ingredients (minus the candy) in a blender or food processor; and puree until completely smooth.  Chill the mixture thoroughly in the refrigerator.  When the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions.  To mix in the Reese’s, transfer the ice cream to a storage container and gently fold in the peanut butter cup pieces until evenly distributed.


Mint Chocolate Chip Oreo Blizzard Ice Cream


So the ice cream maker I have gotten has made my mind swirl with so many different flavors.  This is exactly what happen with this ice cream flavor.  I had some extra chocolate chips in the fridge from making an earlier ice cream recipe, love mint, and was craving the blizzard oreos we had purchased a day earlier at target.  To say the least, this was an amazing combination!  It was so good, this is definitely going in the rotation of ice creams this summer.  If you love mint and chocolate this will definitely be your new go to recipe. Enjoy!


Mint Chocolate Chip Oreo Blizzard Ice Cream


  • 2 cups 2% milk
  • 2 cups heavy cream
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon peppermint extract
  • 1 package of Oreo (blizzard flavor is what I used) crushed
  • 1/2 cup  semisweet chocolate chips


  1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
  2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Fold in the chocolate chips and crushed Oreos. Spoon into the appropriate freezer containers and let set for at least 4 hours.


Thin Mint Mini Cheesecakes


I think everyone remembers as a child the mini cheesecakes with fruit on top of them.  But, then we grow up and realize the glob of fruit on top of the cheesecakes are pie filling.   I was so deflated when I realized it was not real fruit.  Do not get me wrong though, I am sure plenty of people put real fruit on top that was just not my experience.  Then one day while over at my in-laws, my mother-in-law made Oreo mini cheesecakes and told me there were so many variations on the recipe.  As soon as she said thin mints my ears perked up.  I mean who was not a girl scout and had to sell those delicious cookies.  It not being girl scout cookie season and all, I pondered how I was going to make these.  Then I remembered a friend of mine told me that Keebler makes cookies similar to thin mints and samoas.  I went and found them and they were almost identical just smaller.  These cookies worked great as the base for the cheesecakes.  I also put a  pan filled with water on the bottom shelf of the oven to help prevent the cheesecake from cracking.  The recipe is a melding of several recipes, so make it your own as well!

Thin Mint Mini Cheesecakes

12 Thin Mint cookies or other store brand

1/2 cup plain Greek yogurt (one small container)

16 ounces cream cheese at room temperature

1 cup semi-sweet chocolate chips melted

2 large eggs, at room temperature

1/2 teaspoon pure peppermint extract

1/4 cup sugar

pinch of salt


Heat oven to 275 degrees and place a pan with water in the lowest rack of the oven. Line a muffin tin with paper liners.  In the bowl of a stand mixer with paddle attachment beat the cream cheese, yogurt, and melted chocolate on 3-4 speed for 2 minutes.  Add sugar and the pinch of salt, mixing for 1 more minute.  Add peppermint extract, beating for 30 seconds.  Put one egg in at a time, until both are incorporated.  Use an ice cream scoop and divide evenly between the 12 liners.  There will be a small amount left in the bowl.  Smooth the op of each cheesecake before putting in the oven.  Bake in oven for 25 minutes, rotating half way through.  Chill in refrigerator overnight. Enjoy!


Frozen Coke


So my days in South Bend remind me of two things, frozen pops and Lulu’s.  If any of you have been there, you can attest these might be the most exciting things in a 50 mile radius.  Now don’t get me wrong Lulu’s was my go to spot for coffee and studying, but when I wanted a quick sugar fix the 7-11 on Grape Rd. was the spot.   Then I moved to Chicago and there were so many more exciting foods and drinks that the frozen pops were not that exciting anymore.  But, then came my move to Indianapolis and much to my surprise there was a 7-11 a couple blocks away from my house!!   I could not deny the fact that I was longing for a frozen coke anymore.  But, when I went in much to my surprise there were no frozen cokes anymore, just red and blue sugary slushies.  I knew that I had to find a replacement.  Then, this weekend I went out of town with my hubby to his tournament.  While he prepared I explored and shopped knowing that I wanted an ice cream machine.  Much to my surprise, I found the exact ice cream machine I have been drooling over for only a fraction of the cost.  So I got a 2 liter of coke and knew what I wanted to make.  After twenty minutes we had the best frozen cokes I have ever had!  We cannot wait to try this with other pop.


Frozen Pop

48 oz or 4 cans of your favorite pop

Ice cream maker


Put pop in ice cream maker and churn for 20 minutes.  Place in frozen glasses and enjoy!!


***Do not use diet pop since the aspartame freezes at a much lower temperature and will ruin  your ice cream machine***