Frosty S’Mores Cups

FrostySMoresCup(2)Although I am aware that fall has arrived, we’ve been having a bit of an Indian Summer, so I’m still happy to indulge myself in frozen treats. I found inspiration for a single-serving frozen “cup” online, and modified it as below. 

I am fortunate in that I own a mini cheesecake tin.  It’s kinda like this, but there are others that are silicone, etc. In lieu of using one of these, you can also use a cupcake tin, but bear in mind that your finished product will be at least 50% larger, if not double in size, and therefore not quite as “personal” sized. Continue reading

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Chocolate Cupcakes with Oreo Butterceam

Oreo Cupcakes(2)I’ve had excess free time on my hands lately, so I decided to do some baking. I’ve had my eye on this Oreo buttercream for some time, and this was the perfect time to give it a test drive.  It was as good as I had hoped! My nieces approved, too.

This recipe is unique in that it uses vegetable oil instead of butter, which makes for a very watery batter.  So watery, in fact, that it seems “wrong,” but never fear – the final product is great!

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Lemon Cheesecake Mousse

Lemon Cheesecake Mousse(1)Sometimes you just gotta make a “cheat” easy recipe.  This is especially true during the heat of summer. A few weeks ago, I had a friend visiting during these hot days, and I wanted something sweet to enjoy as we lounged around the air conditioned house in the evening. So, I found this Lemon Cheesecake Mousse that fit the bill. Typically I dislike no-bake cheesecake, but I found that as a mousse it works well, and the lemon is perfect for those hot days.

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Rhubarb Crumble Ice Cream

Rhubarb Crumble Ice Cream (4)

Every year I look forward to Rhubarb coming into season at the Farmers Market. This year, I made a few different recipes, some of which were let-downs, but this Rhubarb Crumble Ice Cream was a real winner. Even better, part of the recipe includes making a Rhubarb Syrup, of which you will have extra and you can then refrigerate and keep for all kinds of other uses (poundcake, yogurt, other ice cream, etc.).

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Passion Fruit Cheesecake

Passion Fruit Cheesecake (1)Passion Fruit is my favorite fruit, but it’s exotic enough that it’s sometimes hard to find (and not cheap).  Depending on where you live in the country, you may or may not be familiar with passion fruit.  It’s a sweet/tart tropical fruit (parcha in Spanish), that is common in the Caribbean and a refreshing flavor of choice  for many. Continue reading

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Mexican Hot Chocolate Shortbread

Mexican Hot Chocolate ShortbreadMexican Chocolate is dark chocolate with spices such as cinnamon and chipotle. Sweet Jumbles’ Mexican Hot Chocolate Marshmallow is one of our bestselling products, so I’ve decided to make a little recipe to showcase it. This recipe starts as a traditional shortbread bar, but amped up with chocolate and spices, and then layered with marshmallow and a hard chocolate shell topping. Continue reading

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Eggnog Florentines

Eggnog Florentine(2)We got our first snowfall yesterday, and although where I live it all turned into rain ice, it was nice to watch while it lasted.  These past few days, including yesterday, I did a bit of baking. So, today I bring to you Eggnog Florentines. Continue reading

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Butterscotch Gingerbread Cookies


It’s Christmas Cookie season! We’ve wrapped up our marshmallow-making (now desperately hoping that USPS delivers!) and are now into the cooking-baking zone. I love gingersnaps and ginger cake (which is odd, considering I don’t care for the actual ginger root). So, today I tested out some Butterscotch Gingerbread cookies – for the win! Santa will be satisfied. Continue reading

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Clementine Chocolate Cake – gluten free

Clementine Cake (4)Today I share with you a wonderful recipe for Clementine Cake.  I know, that sounds unusual, but it was pretty easy and unexpected.  The cake is really moist and not too overwhelming.  And, for those of you who care, it’s gluten free!  Honestly that didn’t even occur to me until I was mid-baking, but yay for those of you who are looking for something new that is flourless.  This cake is also one of those that tastes better the next day – if you’re lucky enough to have leftovers, that is.  Because I’m not taking my baked goods into the office anymore, I always have leftovers nowadays, and you might be in the same boat. Continue reading

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Easy S’Mores Danish

320 of the past 27 days have been over 90 degrees here. Consequently, I haven’t been baking a whole lot.  This Danish was an exception – it’s what I call a “cheat” recipe, using pre-made ingredients…but sometimes that’ll have to do.  The baking time is short and so isn’t too painful. Continue reading

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