{ Cadbury Creme Egg Flurry & Reese's Egg Flurry }

The internet recently exploded over McDonald's having Cadbury Creme Egg McFlurries this Spring. While I do not enjoy them myself, Bean's girl adores the Creme Eggs! I did a little poking around and discovered that this is, in facts, true. McDonald's IS bringing a Cadbury Creme Egg McFlurry to the market this year....in Australia!

That is one heck of a long trip for ice cream.

You know what though? Nothing could be easier to make. Nope. SO EASY.

You just need ice cream, milk, and the candy. Done and dusted.

Bean does not enjoy Cadbury, so instead, I made HIS favorite egg into a flurry too!

So, my fellow Americans, don't be sad about the lack of Cadbury McFlurries in the USA, make your own. It will take you under 5 minutes!

Enjoy!

Tina


Cadbury Egg Flurry
by Tina @ Sugar Bean Bakers

2 cups of vanilla ice cream
2 Cadbury Creme Eggs, chopped
1/4 cup whole milk*

In chilled mixing bowl, add ice cream. Beat for about a minute to soften. Slowly add milk, beat again. After fully mixed, add chopped candy. Mix until candy is evenly distributed. Serve immediately.

*Add more or less milk to desired consistency.



Reese's Egg Flurry
by Tina @ Sugar Bean Bakers

2 cups of vanilla ice cream
1 Reese's Peanut Butter egg, chopped
1/4 cup whole milk*

In chilled mixing bowl, add ice cream. Beat for about a minute to soften. Slowly add milk, beat again. After fully mixed, add chopped candy. Mix until candy is evenly distributed. Serve immediately.

**Add more or less milk to desired consistency.

{ Apple Flautas }

In High School, I had a weird, wacky, and wonderful Spanish teacher. Let's be honest here, aren't nearly ALL the langugage teachers weird and wacky? Our favorite thing she did was yelling "Ducles!" as she threw candies around the classroom.

My Spanish teacher was also my Odyssey of the Mind coach. Yeah, I was that kid. We'd often get together at her house to go over plans for our competiton. She would serve us up snacks and we pondered how to create machines, write our skit, go over music choices, etc.

One of the snacks she often had was Apple Flautas. I'd never had one before and I was instantly smitten. Her's were frozen and I've searched for them on and off over the years, but have never found them.

She'd bring them out and declare, "Flautas!", as she mimicked playing the flute so we'd know exactly what 'flauta' meant.

I finally decided to make them. They are really easy, so I'm not sure what took me so long.

You need minimual ingreidents, probably things you already have in house, and minimual time and effort. Let's be honest here, those are our favorite recipes, amiright?

You can garnish them with a little powdered sugar, caramel sauce, whipped topping, and sprinkles too!

They are also amazzzzing with vanilla ice cream.

So this one goes out to you, Senora Morton, where ever you are! Dulces! Dulces para todos!


Tina


Apple Flautas
by Tina @ Sugar Bean Bakers

12 flour tortillas (8"- taco sized)
1 -21 oz can apple pie filling
1/4 cup butter, melted
1/4 cup white sugar
1 teaspoon ground cinnamon

For garnish:
whipped topping
powdered sugar
sprinkles
caramel sauce
-or-
serve with vanilla ice cream

Preheat oven to 350 F, line rimmed pan with parchment paper, set aside.

Dice up the apples in the filling.

In a small bowl, mix together cinnamon and sugar.

Brush the outside of tortilla with melted butter and sprinkle with cinnamon mixture. Lay on prepared sheet and do the same to the inside. Repeat for remaining shells. Spoon filling in tortillas, roll up. Lay seam side down on baking sheet. Brush with a bit more butter and sprinkle again with cinnamon sugar.

Bake for 15-20 minutes until the apple filling is bubbly (A small amount may ooze out while baking, this is to be expected). Allow to cool slightly, serve warm.

{ Peach And Pecan Kitchen Sink Cake }

I'm not sure how it happened, but suddenly, the holidays are upon us.

Every year I start shopping prior to vacation (we go the first part of September every year). You'd think this would afford me some relaxing moments prior to the holidays. It doesn't. Somehow, even starting in August, I'm panicking a week before Christmas arrives. Now, granted, I do shop both for my own gift giving, along with my 94 year old grandmother's gift giving. Still, you'd think August would be enough time.

Never.

So, I become a fan of shortcuts this time of year. I don't want to skimp, but quick and easy become my bros. My bros and I hang out together and chat about all their friends. One such bro is this Kitchen Sink Cake. Now, others know him by another name. I refuse to call him such things. It just doesn't sound appetizing. I think it's insulting because he really is a lovely creature. Basically, a Dump Cake is not welcome in my house. I have to make up nicknames for him. Like this.

Peach and Pecan Kitchen Sink Cake.

Granted, that isn't the tastiest sounding thing in the world, but, hey, it's better than the alternative.

This cake is easy squeezey.

It takes just a few ingredients and very little effort.

And it tastes amazing.

So quick and easy and a wonderful finish to your holiday meal or perfect for parties and potlucks.

Now I must rush back over to Amazon and place another order. Amazon is definitely my bro. Not just this season, but always. <3

Tina



Peach & Pecan Kitchen Sink Cake
by Tina @ Sugar Bean Bakers

1 box yellow or white cake mix (I prefer yellow)
2 small (15 oz) cans of peaches
1 stick butter- melted
1/2 cup pecans- finely chopped
1/2 cup brown sugar- packed
1 tablespoon sugar
1/2 teaspoon cinnamon

Preheat oven to 350 F

Prepare a 9 x 13 baking dish by lightly spraying with cooking spray.

In a small bowl, mix together cinnamon and sugar.

Pour peaches into bottom of pan- do NOT drain. Sprinkle dry cake mix over. Pour stick of melted butter slowly over the top, coating as well as possible.

Sprinkle mixture of cinnamon and sugar over top, then sprinkle on pecans.

For the final step, sprinkle the brown sugar on the top as well.

Bake for 45 minutes to one hour until brown and bubbly.

Serve warm with ice cream or serve chilled with whipped cream.

{Andes Chocolate Pudding & Oreo Trifle}

Can I just tell you how much I hate grocery shopping?

I know that is a random way to start a conversation, but it's true.

I hate everything about it. I hate pushing carts, to start. I hate going through the aisles, I hate that it takes forever, I hate unloading the cart onto the belt, I HATE PAYING FOR THEM, I hate loading them into the car, I hate hauling them into the house, I hate putting them away.

Yesterday I had to clean my fridge before I could fit the new stuff in, so that was super fun.

The only good thing in the stupid stupidness that is grocery shopping is that I go with my friend Lori and we have lunch out.

This is usually the bright spot in my otherwise stay at home week.

Yesterday we traveled to Walgreens, Frisch's (Big Boy) for lunch, and Kroger (grocery store).

I know, we live on the edge. Be jealous.

Next week we will go a local farm to get our fresh beef.

Oh, la, la.

However, having Lori there (who I've mentioned several times on this blog, I've used some of her recipes), and I always manage to make the best of it. We grab things the other forgot, we see things on the shelf that the other didn't, we remember things off the other's list. Honestly folks, we are like a Grocery Shopping Super Duo. ;)

And yesterday, I remembered we both needed cornstarch.

You know what you can make with cornstarch?

Pudding.

Darla mentioned she was making a Mint Cream for St. Patrick's Day and my mind went immediately to Chocolate Pudding. (It's SUPER great having a food blogger for a friend too, let me tell  ya. We bounce ideas off each other all the time).

I finally came up with this.

Andes. Pudding. Oreos. Whipped Cream. Cause yum.

If you've  never made homemade pudding, don't be scared, it's easy.

This can also be accomplished by using packaged cook pudding, not instant.

Homemade is better though ;)

You can layer these into little cups, like I have (aren't they cool? They are from my Dad), or little jars

 or you can just arrange it all into one big bowl. Doesn't matter. Still tastes good!

Dress them up for St. Paddy's with a little bit of green sprinkles!

In the words of the Irish:

Wishing you a rainbow
For sunlight after showers—
Miles and miles of Irish smiles
For golden happy hours—
Shamrocks at your doorway
For luck and laughter too,
And a host of friends that never ends
Each day your whole life through!

I hope you are blessed with friends as good as mine!

Ones to remind you to buy cheese & ones to tell you, 'No, I don't think that will make a very good recipe'.  Ones you talk to daily and ones you can iMessage random thoughts to, ones you've known since you were a kid, and ones you are yet to meet in real life, ones you see all the time, and ones that are Facebook friends from across the world.

I'm blessed. Hope you are too.

Check out Darla's gorgeous and yummy Mint Creams here. 


Happy St. Patrick's Day!

Tina

 

 Andes Chocolate Pudding & Oreo Trifle

recipe by Tina @ Sugar Bean Bakers

For the Pudding:
1 cup white sugar
2 cups milk
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
1 teaspoon vanilla extract
12 Andes Chocolate Mint Candies

You will also need:

12 Cool Mint Oreos, finely crushed
(food processor works great)
Whipped Cream

Add all ingredients into a medium sauce pan, except the vanilla & Andes.

Bring to boil over medium heat. Add in the Andes. Allow pudding to thicken.

Remove from heat & stir in vanilla.

Once the pudding is fully cooled, assemble your trifles.

Cookies, Pudding, Cookies, Pudding, Whipped Cream.