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Easter Sprinkled Rice Krispie Treats

I decided to make rice krispies for Easter because I figured that the little ones would enjoy them. But I couldn’t just leave them at plain rice krispies I had to holiday them up. So what better way to do that then with white chocolate and sprinkles. They turned out so cute and I will definitely change the sprinkle color for other holidays.

This is a very kid friendly recipe. Not only to eat but to help make. So let the little ones get involved. Great steps for them would be dump the rice krispies in and stir. Dip in the chocolate and dip in the sprinkles. They will have a blast! Enjoy!

Easter Sprinkled Rice Krispie Treats

Ingredients

  • 6 cups rice krispies (I used the gluten free kind this time and you wouldn’t know the difference)
  • 4 T unsalted butter
  • 1 bag mini marshmallows or 1 bag big marshmallows
  • 1/2 bag of white chocolate pieces (about 1 cup)
  • sprinkles in your color of choice (I bout the 4 pack at Target in the $1 section)

Directions

  1. In large pot melt butter and add marshmallows.
  2. Once marshmallows are all melted and smooth pour in rice krispies and stir until well combined.
  3. Pour into greased brownie pan and pat down. Let cool to harden.
  4. Once hardened cut into squares.
  5. Melt chocolate according to package. Usually they say melt for 1 minute on 50% power, stir and then heat in 30 second increments until all melted.
  6. Dip one end into the melted chocolate and then dip into the sprinkles.
  7. Set on plate or wire rack to let the chocolate harden back up.

I lined them up nicely in my snapware which also doubled as my serving tray once I arrived.

Strawberry Shortcake with Homemade Whipped Cream

My husband requested strawberry shortcake for his birthday and I was not one to deny a request on someones birthday :) so we all enjoyed this delicious desert. My daughter helped a lot and we even made her shortcake into a mickey mouse shape. She was so excited and kept asking when it was time to eat it.

If you ever had strawberry shortcake with the little store bought shortcakes you know that it has the potential to be an excellent desert but you haven’t taste extreme deliciousness until you have sampled these. The shortcake is good enough to eat on it’s own, but once you had fresh strawberries and whipped cream they are beyond words. I had two people go back for seconds (that is all that could go back for seconds because they were all gone after that). You will not be disappointed with this, so make for your next gathering or to enjoy with just your family, Enjoy!

Strawberry Shortcake with Homemade Whip Cream

Print recipe
Strawberry Shortcake with Homemade Whip Cream
Serves 6-8
Prep time 2 hours, 20 minutes
Cook time 18 minutes
Total time 2 hours, 38 minutes
Meal type Dessert
Misc Child Friendly
Website Smitten Kitchen
These shortcakes are good enough to eat by themselves but with the added strawberries and whipped cream they are amazing. FrenchToasty.com has lots of delicious desert recipes.

Ingredients

Shortcake

  • 1 2/3 cup all-purpose flour
  • 3 1/2 tablespoons sugar
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 2 hard boiled egg yolks
  • 1/8 teaspoon salt
  • 6 tablespoons cold unsalted butter (cut into 1/2)
  • 2 teaspoons lemon zest (or orange zest)
  • 2/3 cups plus 1 tablespoon heavy cream

Strawberry

  • 1/2lb strawberries (washed, hulled and quartered)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Whipped Cream

  • 1 cup whipping cream (beaten to soft peaks, recipe follows)
  • 1/3 cup powdered sugar

Directions

Step 1
In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.
Step 2
Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.
Step 3
Use cookie cutters or a sharp knife and cut into 6-8 equal shapes. Chill for 20-120 minutes. I chilled mine for 2 full hours.
Step 4
Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with the coarse sugar. Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.
Step 5
While the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes
Step 6
Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side or dolloped on top.

Homemade Whipped Cream

Print recipe
Serves 2 cups
Prep time 4 minutes
Meal type Dessert
Misc Pre-preparable, Serve Cold
This homemade whipped cream is great for all pies, or on top of cocoa. FrenchToasty.com has lots of sweets recipes.

Ingredients

  • 1 cup heavy whipping cream
  • 3 tablespoons sugar (or 1/3 cup powdered sugar)

Directions

Step 1
Put whipping cream and sugar in big bowl or kitchenaid bowl. Mix for 2-3 minutes on medium until cream forms stiff peaks.
Step 2
Keep an eye on it you don't want to over whip it.

Brushing with cream before baking.

Before Baking and After

Helping dad blow out the candles, super blurry because that’s what my phone gave me :)

Spiced Oatmeal Raisin Cookies

There is nothing quite like the amazing aroma of cookies baking in the oven. Baking is something that always calms me and makes me feel not a worry in the world. The smell of baking, the satisfying reward of tasting your creation all takes me back to a kid when my mom would bake cookies and I’d get one straight from the oven with a glass of milk. I think my daughter is experiencing the same thing because she always wants to help me bake, and of course get her satisfying reward afterwards.

I love the addition of cloves to this recipe. It gives the cookies that extra something special in taste and makes them smell like the holidays while baking. My husband looked at me a little silly when I said these smell like Christmas…but what does he know :) haha. Just kidding I enjoy baking cookies, because I would say those are my husbands weakness. He will let cupcakes, cakes and chocolate sit on the counter for days, but cookies he always enjoys a few straight from the oven and they are his snacks after dinner.

I would highly recommend you make these cookies because they are just that good. I love soft chewy cookies and these are definitely it. Enjoy!

Spiced Oatmeal Raisin Cookies

Print recipe
Serves 72
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Meal type Dessert
Misc Child Friendly, Pre-preparable
Website Mom On Timeout
These spiced oatmeal cookies are jam packed with flavor. FrenchToasty.com has lots of cookie recipes.

Ingredients

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs (room temperature)
  • 1 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup wheat flour (you can subsitute all white if you prefer)
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cloves (you could cut back to 1/2 teaspoon if you prefer)
  • 3 cups old fashioned or rolled oats
  • 1 1/2 cup raisins

Note

Refrigerate the cookie dough for about 15 minutes before baking, they will bake more evenly. This is not a must but if you have the time and the patience, give it a try. I sometimes pop the first batch in right away and chill the dough while the first batch bakes.

Also if your nervous about the ground cloves, don't be. They give it that extra something and make the cookies smell even more amazing while baking.

These cookies will stay soft and moist for several days, but cookies never last longer then 3 days in my house so not sure how long they stay yummy. Keep them in an airtight container.

Directions

Step 1
Preheat oven to 350 degrees. Cream butter and sugars together in a large mixing bowl.
Step 2
Add in eggs, one at a time until well blended. Then add in vanilla and mix until combined.
Step 3
In a large bowl, combine both flours, baking soda, cinnamon, cloves and salt. Add to the creamed mixture and stir until just combined.
Step 4
Lastly mix in the oats and raisins. The cookie dough should be nice and thick.
Step 5
Drop by rounded teaspoonfuls onto your cookie sheet. Or you can roll them in a ball in your hand and lightly pat them a little flatter than a round ball.
Step 6
Bake for 10-12 minutes, do not over bake these chewy yum balls.
Step 7
Cool for a few minutes on the baking sheet and transfer to a wire rack.

Creamy Lemon Crumb Squares

This Easter I was to bring a dessert. I knew my husbands cousin was bringing cupcakes and brownies, so I thought I’d steer in the direction away from chocolate to give a variety of treats. When I came across these lemon crumb squares I knew these were the winners to make. They turned out excellent and everyone gobbled them up, let just say I am glad that I left a few at home in the fridge. Next time I will serve them with whipped cream and strawberries as The Girl Who Ate Everything suggests. Now having them once, I know that would be the perfect addition.

This recipe is originally from The Pioneer Woman who uses everyday ingredients that most people have on hand, if you are a cook/baker. I know not everyone has sweetened condensed milk in their home, but everything else is an always in my household.

These are definitely not a lemon bar, but they are a creamy crunch with a hint of lemon. Not to sweet unless you eat 5 in one sitting then they may be a bit, but eat 1 or 2 and you are good. I hope these make it to your next get together, Enjoy!

Creamy Lemon Crumb Squares

Print recipe
Serves 12
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold
Website The Girl Who Ate Everything
This creamy lemon square has a delicious crumb top. FrenchToasty.com has lots of delicious dessert recipes.

Ingredients

  • 1 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup butter, softened (1 stick)
  • 1 cup brown sugar (lightly packed)
  • 1 cup oats
  • 1 can sweetened condensed milk (14 ounce)
  • 1 lemon, juiced (atleast 1/2 cup)
  • zest of 1 lemon

Directions

Step 1
Preheat oven to 350 degrees.
Step 2
Mix butter and brown sugar until well combined.
Step 3
Sift together the flour, salt and baking powder.
Step 4
Add oats and the flour mixture to the butter and sugar bowl. Mix until combined.
Step 5
Press half the oat crumb mixture into the bottom of an 8 x 11 inch pan. (You can use a 9 x 13, but it will be thinner).
Step 6
Mix together the condensed milk, lemon juice and lemon zest. Spread over the crumb mixture.
Step 7
With clean hands knead together the leftover crumb mix and crumble over the top of the lemon layer. Do NOT press, just sprinkle.
Step 8
Bake for 20-25 minutes or until golden brown. Mine took the full 25 minutes.
Step 9
Allow to cool on counter for 30 minutes after baking. Cut into squares and refrigerate for at least a couple hours or overnight. Serve Cool.

Before Cutting

After and so delicious!

Gluten Free Chocolate Chip Cookies

We are trying a Gluten Free diet right now and I have found that you can make any recipe gluten free just swap out regular flour for gluten free and you are good to go. My first baking try was to make classic chocolate chip cookies and they were delicious. I bought this flour at Trader Joes and I was pleasantly surprised. I’m sure there are lots of great brands out there but so far this is all I have sampled. I’d love to hear what your favorite brand is and what your favorite gluten free recipes are.

Gluten Free Chocolate Chip Cookies Recipe

Print recipe
Gluten Free Chocolate Chip Cookies Recipe
Serves 36
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Allergy Egg
Dietary Gluten Free
Meal type Dessert
Misc Child Friendly, Pre-preparable
Website French Toasty
Just because you are gluten intolerant doesn't mean that you can't enjoy this classic American cookie that is enjoyed by all ages and at all occasions. FrenchToasty.com has lots of classic and new cookie recipes.

Ingredients

  • 2 1/2 cups Gluten Free Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup chocolate chips

Directions

Step 1
Preheat oven to 375 degrees F.
Step 2
Mix flour, baking soda and salt in a small bowl and set aside. Cream butter and sugar. Add vanilla and eggs, combine well between each addition. Gradually add the flour mixture, once all combined add the chocolate chips.
Step 3
Drop by rounded teaspoon onto ungreased cookie sheet. Bake for 10-12 minutes. Cool and enjoy! But I prefer warm from the oven.

Original NESTLE TOLLHOUSE Chocolate Chip Cookies

This is an American classic cookie that is famous and is enjoyed by all ages at all occasions. This is my go to recipe if I want a delicious classic cookie that I know won’t fail. I would say this is one of the recipes that I have been making the longest, always got the recipe as a kid off the bag of chocolate chips and it never failed me then. I have adapted the recipe a bit only by adding some more flour, my cookies were always coming out flat and too crunchy, so as I adapted the flour they turned soft and chewy how I prefer them.

Holiday time is known for cookies, but these cookies are great all times of the year. So even though the holidays are over, that doesn’t mean no more cookies until next year, so bake these up and enjoy your new year!

Original NESTLÉ TOLLHOUSE Chocolate Chip Cookies Recipe

Print recipe
Original NESTLÉ TOLLHOUSE Chocolate Chip Cookies Recipe
Serves 60
Prep time 15 minutes
Cook time 9 minutes
Total time 24 minutes
Allergy Egg
Meal type Dessert
Misc Child Friendly, Pre-preparable
Website Nestle
This classic American cookie is ejoyed by all ages and at all occasions. FrenchToasty.com has lots of classic and new cookie recipes.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter (2 sticks, room temperature)
  • 3/4 cups granulated sugar
  • 3/4 cups brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips

Directions

Step 1
Preheat oven to 375 degrees.
Step 2
Add flour, baking soda and salt to a small bowl. Cream butter and sugar. Add vanilla and eggs, combine well between each addition. Gradually add the flour mixture, once all combined add the chocolate chips.
Step 3
Drop by rounded teaspoon onto ungreased cookie sheet. Bake for 9-11 minutes. Cool and enjoy!

Almond Chocolate Chip Cookie Recipe

As I have said before I love a classic chewy chocolate chip cookie. But when I was making them this time I thought I wonder what it would taste like with the addition of almond extract instead of vanilla.?.  I experimented and it was delicious. I also had slivered almonds so I added them on top and it was a cookie made in heaven.

I would love to know some ways you have experimented that turned out to be successes. Enjoy!

Almond Chocolate Chip Cookie Recipe

Print recipe
Almond Chocolate Chip Cookie Recipe
Serves 60
Prep time 15 minutes
Cook time 9 minutes
Total time 24 minutes
Allergy Egg
Meal type Dessert
Misc Child Friendly, Pre-preparable
This is a twist on a classic chocolate chip cookie but with all that almond flavor you will know it's something great. FrenchToasty.com has lots of great delicious cookie recipes.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter (2 sticks, softened)
  • 3/4 cups granulated sugar
  • 3/4 cups brown sugar
  • 1 teaspoon almond extract
  • 2 large eggs
  • 2 cups chocolate chips
  • 1 cup slivered almonds

Directions

Step 1
Preheat oven to 375 degrees.
Step 2
Add flour, baking soda and salt to a small bowl. Cream butter and sugar. Then add almond extract and eggs, combining well between each addition. Slowly add the flour mixture, once all combined add the chocolate chips.
Step 3
Drop by rounded teaspoon onto ungreased cookie sheet. Push a teaspoon amount of slivered almonds on each rounded dough.
Step 4
Bake for 9-11 minutes. Cool for 1-2 minutes then transfer over to a cooling rack.

 

 

S’mores Cookie Recipe

It’s almost Christmas time! In my house the day after Thanksgiving becomes “almost” Christmas time, so I was busy getting my cards out for the holiday. But with a few of my neighbors I like o give a little something extra with the card, COOKIES! Who doesn’t love cookies especially this time of year. I wanted to make something different then just a classic chocolate chip cookie so I thought what about s’mores on top? I did my classic chocolate chip recipe and just added this stuff and it turned out to be a success. I had people ask for the recipe, so that means it was a success.

I loved to see what cookie concoctions you have come up with.

S’mores Cookie Recipe

Print recipe
S’mores Cookie Recipe
Serves 60
Prep time 15 minutes
Cook time 9 minutes
Total time 24 minutes
Allergy Egg
Meal type Dessert
Misc Child Friendly, Pre-preparable
These S'more cookies are way to think of summer year round. FrenchToasty.com has lots of cookie recipes.

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter (2 sticks, softened)
  • 3/4 cups granulated sugar
  • 3/4 cups brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup chocolate chips
  • 2 hershey bar (cut into smal pieces, I cute each little piece into thirds)
  • 1 cup mini marshmallows
  • 1 packet graham crackers (cut into pieces)

Directions

Step 1
Preheat oven to 375 degrees.
Step 2
Add flour, baking soda and salt to a small bowl. Cream butter and sugar. Then add vanilla extract and eggs, combining well between each addition. Slowly add the flour mixture, once all combined add the chocolate chips.
Step 3
Drop by rounded teaspoon onto ungreased cookie sheet. Add the Hershey bar chunks and graham cracker chunks.
Step 4
Bake for 7-8 minutes then add the mini marshmallows and bake for 2-3 more minutes. Total of 9-11 minutes. (I tried putting the marshmallows on from the beginning but they got a little flat. They had a pretty roasted look to them so I guess personal preference.)
Step 5
Cool for 1-2 minutes and then move to a cooling rack.

Perfect Classic Apple Pie with Lattice Top

Classic and so simple, this recipe will have your guest begging for another slice. Delicious served à la mode or just by itself.

My husbands favorite pie is apple pie. And I am not one to complain at that :) I love it too. I have been making this recipe for 6 years, ever since we moved into our house and I have been baking for him all the time. Sometimes I do a lattice crust and sometimes I don”t have that extra 2 minutes :) and I do a flat top with a few little slits, but I think the lattice top makes this pie look like you are a professional baker and it’s so pretty. So spend the extra 2 minutes to do it.

I would love to see how beautiful your pies turned out, Enjoy!

Perfect Classic Apple Pie

Print recipe
Perfect Classic Apple Pie
Serves 8-10
Prep time 30 minutes
Cook time 40 minutes
Total time 1 hours, 10 minutes
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable
Website Pilsbury
This classic apple pie is easy and so simple to make perfect! Everyone will be begging for another slice. FrenchToasty.com has lots of dessert recipes.

Ingredients

Crust

  • 1 box refrigerated pie crusts (room temperature for about 15 minutes)

Filling

  • 6 cups apples (peeled and thinly sliced)
  • 3/4 cups sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

Note

You could mix all the filling ingredients and freeze them in a freezer bag for a few months. Just put out and put in pie crust and follow the rest of the directions. I do this all the time and then I can have a homemade pie with only a hours notice.

Caramel-Pecan Apple Pie: Immediately after removing from oven you can drizzle with caramel ice cream topping or melt some caramels to drizzle over and sprinkle with 2-4 tables chopped pecans.

 

Directions

Step 1
Preheat oven to 425 degrees F. Place 1 pie crust in ungreased 9" glass pie plate. Press firmly against the sides and bottom.
Step 2
Gently mix in a large bowl all the filling ingredients. Spoon into your pie plate on 1 layer of crust. Top with the second layer of pre-made crust (lattice directions to follow) and pinch the edge of crust to seal, flute. Cut slits or shapes in several places on crust.
Step 3
Bake for 40-45 minutes until apples are tender and crust is golden brown. Cover the edge of your crust with 2-3" wide strips of foil after first 15-20 minutes to prevent from getting to brown (BURNT). Cool on rack for atleast 2 hours before serving.

How to Make a Lattice Top for a Pie Crust

Print recipe
How to Make a Lattice Top for a Pie Crust
Serves 8-10
Prep time 5 minutes
Meal type Dessert
This lattice top for a pie makes you look like a professional baker. FrenchToasty.com has lots of cooking and baking tips and of course delicious dessert recipes.

Ingredients

  • 1 box pre-made pie crust (or your favorite homemade recipe)

Directions

Step 1
Lay down your first piece of pie crust and put your filling in the pan.
Step 2
Roll out the other piece of crust. Cut the dough into even strips 3/4" wide, depending on how think you want your lattice strips. I like to use a pizza cutter for this.
Step 3
Take every other strip and lay them one way from side to side of the pie but leave 3/4" in between each slice.
Step 4
With the other half of leftover strips they are going to go the other way. So grab your first one and lay it down and weave it through the ones already laying down. By laying over one and then pulling the next one half up to lay under, and then lay over the next one and then pull the next one slightly up to lay under. Continue this until all piece have been folded in properly to form the lattice.
Step 5
Trim the edges so they are flush with the edge of your pie. Fold back the rim of the lower layer and crimp to secure.
Step 6
Bake pie according to pie directions.

Nutritional Information

1 Serving (1 Serving) 8/pie

  • Calories 230
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 200mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 1g,
    • Sugars 27g),
  • Protein 1g;

*Percent Daily Values are based on a 2,000 calorie diet.

Libby’s Famous Pumpkin Pie

This is a traditional holiday recipe and has been used since 1950. You can not go wrong with PUMPKIN PIE!

Pumpkin pie is an absolute must at our house on Thanksgiving. I only make it during the holidays so I am so excited to eat this! I love the crust, I love the pumpkin filling and when you put them together it’s pure heaven. I love to add a doll-up of home made whip cream and sometimes sprinkle the whip with some cinnamon…yum I can’t wait to eat this, so gotta go :)

Happy Thanksgiving everyone!

Libby’s Pumpkin Pie Recipe

Print recipe
Libby’s Pumpkin Pie Recipe
Serves 8
Prep time 15 minutes
Cook time 55 minutes
Total time 1 hours, 10 minutes
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold
Website Libby's Pumpkin
This is a classic pumpkin pie recipe that has been used since 1950. FrenchToasty.com has lots of holiday recipes.

Ingredients

  • 3/4 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can Libby's 100% Pure Pumpkin (15oz)
  • 1 can evaporated milk (Nestle Carnation)
  • 1 9 (unbaked, either storebought or homemade)

Optional

  • whipped cream

Directions

Step 1
Preheat oven to 425 degrees F.
Step 2
In a small bowl mix sugar, cinnamon, salt, ginger and cloves.
Step 3
Beat the eggs in a large bowl. Then stir in pumpkin and the sugar-spice mixture, gradually add evaporated milk.
Step 4
Put unbaked pie shell in pan. Then pour pumpkin mixture into the prepared pan.
Step 5
Bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and bake for an additional 40-50 minutes, or until knife inserted near the center comes out clean.
Step 6
Cool on wire rack for 2 hours, serve immediately or refrigerate. Top with whipped cream if desired.

Homemade Whipped Cream

Print recipe
Serves 2 cups
Prep time 4 minutes
Meal type Dessert
Misc Pre-preparable, Serve Cold
This homemade whipped cream is great for all pies, or on top of cocoa. FrenchToasty.com has lots of sweets recipes.

Ingredients

  • 1 cup heavy whipping cream
  • 3 tablespoons sugar (or 1/3 cup powdered sugar)

Directions

Step 1
Put whipping cream and sugar in big bowl or kitchenaid bowl. Mix for 2-3 minutes on medium until cream forms stiff peaks.
Step 2
Keep an eye on it you don't want to over whip it.

The big can’s recipe is for 2 PIES!!