Desserts for Days (and some vegetables too)

lazyaWith open houses and cook-out parties coming up what better activity to do on a rainy day than bake desserts! Arwen helped me…nope just kidding. She laid on the floor and slept all afternoon. My mom was a much better kitchen help anyway. 🙂 So on this rainy day we drank caramel mochas to get caffeine-energized and went to work baking!







Cake pops are all the rage right now! My mom and I found a cake pop pan at Michael’s (see future kitchen accessory model picture of myself at bottom) and of course we had to try it out! They turned out pretty decent! Not perfectly round, but still pretty cool!


  • 1 cup and 1 1/2 Tbsp. flour
  • 1/2 cup sugar
  • 1 1/4 tsp. baking powder
  • 3/4 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 1/2 cup buttermilk *see the substitution I used below
  • 1 egg lightly beaten
  • 2 Tbsp. butter, melted

First heat the oven to 425 degrees and spray the pan with canola oil (I sprayed the pan outside so I didn’t make a mess).


Next comes the substitution. I didn’t have buttermilk, so I had to improvise. Put 1/2 Tbsp. of vinegar in a measuring cup and add milk until it reaches the 1/2 cup mark. Let it sit for at least five minutes before adding it to the mixture.


In a mixing bowl combine flour, sugar, baking powder, salt, and nutmeg. Mix and then add the remaining ingredients. Stir until just combined.


Fill each cup of the tray all the way full and bake 6-7 minutes (mine took 7) and then ta-da! They come out looking like Pokemon balls! I made a vanilla glaze (1 cup confectioners’ sugar, 2 Tbsp. milk, 1/2 tsp.vanilla extract) and rolled them in sprinkles. I tried using melted chocolate, but it was clumpy and didn’t work so well. I waited until the glazed dried and then added lollipop sticks.


Cake Pops!
Cake Pops! The finished product!


We made four pans of these. Since they use a box cake mix they are super easy and super quick to make!


  • 1 box yellow cake mix
  • 2 1/2 cups quick oats
  • 3/4 cups butter (1 1/2 sticks melted)
  • 1 cup red raspberry seedless jam
  • 1 Tbsp. water

First grease a 9 x 13 pan with shortening. Mix the cake mix and oats. Add the melted butter to the cake mix and stir until crumbly. Next press most of the mixture into the pan. (The rest is used for crumble topping.) Combine jam and water in a separate bowl and stir. Pour the jam/water mixture over the crust and spread evenly. Last, sprinkle the remaining crumb mixture evenly over the jam and bake at 375 degrees for 18-23 minutes (mine took 20 minutes).



My family makes this for almost every family gathering. It’s healthy, not too time consuming to make, and just tastes amazing! Good job mom for finding this recipe (and making some personalized alterations)!



  • 1 can (16 oz) black beans, drained and rinsed
  • 1 can (16 oz) yellow corn, drained
  • 3/4 cup onion chopped
  • 7 or 8 small Roma tomatoes, chopped
  • 2 avocados, chopped
  • 1 pkg Good Seasons Italian dressing mix
  • 1/4 cup vinegar
  • 3 Tbsp. water
  • 1/2 cup vegetable oil
  • *sometimes we add green peppers

First combine black beans, corn, red onion, tomatoes, and avocados in a large bowl.



It’s such a bright and colorful dish! To finish up mix dressing, vinegar, and oil according to the dressing mix package directions. Add dressing to the vegetables and mix gently. This salsa tastes great with tortilla chips, or really anything!


This recipe can usually can be made up to half a day in advance and still taste fresh.

And after all that my mom and I were still way too excited about this cake pop pan.



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