Helpful tips and recipes for the multi tasking mom

Watermelon Pops…with other fruit hidden in them…. June 16, 2012

Filed under: Uncategorized — bakingmommyof3 @ 8:55 am

I found this recipe and we are going to try it today – the kids love fruit – and I love that they are not full of sugar and artificial dyes….


To make real watermelon popsicles all you do is puree watermelon – because it’s mostly water it purees really well. Cut it into chunks and whiz it in the blender or food processor until smooth. Then pour it into popsicle molds, add some fresh fruit if you like (blueberries, halved grapes, chopped kiwi and the like) and freeze. If you don’t have popsicle molds, pour it into paper Dixie cups, cover the cups with plastic wrap (to hold the stick in place) and poke a stick through, then freeze.


Patriotic and they and look amazing!!!! June 15, 2012

Filed under: Uncategorized — bakingmommyof3 @ 7:01 am

So the traditional bomb pops really are not a big favorite in this house…but these are something I wouldn’t mind the kids having and they look soo yummy ….

Red, White and Blue Ice Pops
makes six 4 oz. popsicles

1 3/4 cup blueberries
1 cup strawberries, stems removed
1 cup yogurt
1/4 cup (or more) honey

Rinse the blueberries and strawberries, then thoroughly puree each fruit separately. Stir 2 tablespoons (or more) honey into the blueberries and 1 tablespoon (or more) into the strawberries. Spoon 1 cup of yogurt into a bowl, and add 1 tablespoon honey.

To make the ice pops, spoon the blueberry mixture into the bottom of your molds, so that they’re one quarter filled. Freeze the pops for 30 minutes then add a small yogurt layer. Freeze for 30 minutes, add a strawberry layer. If using Dixie cup and popsicle sticks, insert them now, and pour the rest of the layers around the sticks. If using store bought molds insert the stick, and then remove it each time you add a layer. It will freeze in place eventually. Freeze for the strawberry layer for 30 minutes then add a yogurt layer. Continue until the popsicle molds are full. Freeze for several hours or overnight.



A spin on Lemon Meringue….. June 12, 2012

Filed under: Uncategorized — bakingmommyof3 @ 5:43 pm

Lemon Meringue Pie is a favorite in this house….and so are anything in a Popsicle/frozen form….So we hope  you enjoy these…and I will be posting lots of “homemade” summer Popsicle ideas in the next few weeks….

Lemon Meringue Pie Pops

1 box (4-serving size) lemon instant pudding and pie filling mix
1 1/2 cups half-and-half
1/4 cup fresh lemon juice
1 container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt
7 tablespoons coarsely crushed graham crackers
1/2 cup whipping cream
1/4 cup marshmallow creme

In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt. Pour generous 1/3 cup mixture into each of 7 (5-oz) paper cups. Sprinkle each with 1 tablespoon graham cracker crumbs. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 4 hours or until frozen.

When ready to serve pops, in small bowl, beat whipping cream and marshmallow creme with electric mixer on high speed until soft peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.



Some new ideas for July 4th June 10, 2012

Filed under: Uncategorized — bakingmommyof3 @ 7:21 am

Everyone loves the Fourth of July – the fireworks – the cookouts – the friends and family….and the deserts are always a welcome treat too…so I thought I would look for some that are a little more than a red,white, and blue cake….and these look so festive and yummy….


this pie is made with cherries and blueberries and cookie cutters for the stars….

and again – how fun is this with the stars….and it looks amazing


Cinnabon Cinnamon Rolls Anyone…. June 8, 2012

Filed under: Uncategorized — bakingmommyof3 @ 6:21 am

One of my favorite things is a Cinnabon Cinnamon Roll….and around here that is also impossible to find…so here is the copycat recipe….enjoy!!!

Copy Of A CINNABON Cinnamon Roll

You Will need to gather your ingredients first before starting this recipe. You must follow the recipe step by step in order to achieve the true cinnabon flavor.


Gather these ingredients and set them aside to start your dough recipe first.




Take your 1 cup of milk warmed to about 100 degrees and disolve the packet of yeast, mix well into the milk making sure there are no clumps in the bottom of the bowl or on the spoon.

In a large bowl mix together the flour,sugar,salt, butter and eggs. Mix well and then knead the dough until well mixed and doesnt stick to your hands. Knead this into a large ball, Using your hands lightly dusted with flour place into a bowl with a drop of oil in the bottom of the bowl and cover in a warm location to allow to double in size. Once the dough has risen for about an hour you will remove it from the bowl and place on a lightly floured surface to roll out. Take your rolling pin and roll the dough out in the shape of a rectangle. Let this rest for approx. 10 minutes. While this is resting take the cinnamon that you have grated and combine in a bowl with the brownsugar and mix in well. Once you have done this, And your dough has rested take some butter and coat the dough with enough butter to make it even and slowly sprinkle the cinnamon and sugar mix all over the dough. Once you have done this you will want to roll the dough up and seal it with a little bit of water on a paint brush to allow the seam to stick during the baking process. After you have done this cut the roll into 1/2 inch sections and place on a baking sheet and allow to rise again until doubled again in size. About another 30 minutes should be enough time.



Finally the last step in this recipe is the baking and the frosting of the cinnamon buns. I hope you enjoy this recipe as much as I do.

Bake the rolls in a preheated oven until golden brown about 15 minutes, While rolls are baking, Beat together the cream cheese and butter with the confectioner sugar and vanilla and salt. You will want to spread the frosting on the cinnamon buns as soon as they have cooled but just for a few minutes as the best time to add the frosting is while they are still warm and will disolve the frosting allowing it to soak into the cinnamon bun


Texas Roadhouse Rolls & Butter – they could become a food group!!! June 7, 2012

Filed under: Uncategorized — bakingmommyof3 @ 5:56 am

So this past weekend was the hubby and my 5th Anniversary – so we managed to get away for the day and one of our favorite places is the Texas Roadhouse…and the rolls are amazing…the butter is heaven…So I went on a mission to find the copycat version….so here it is- 

Texas Roadhouse Cinnamon Butter

1 cup (2 sticks) butter, softened
1/3 cup sweetened condensed milk (chilled)
1/2 teaspoon corn syrup
3/4 to 1 teaspoon cinnamon (to taste)

Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator.


Texas Roadhouse Rolls

makes about 5 dozen rolls

  • 1 package active dry yeast
  • 1/2 c. warm water
  • 2 c. milk, scalded then cooled to room temperature
  • 3 Tbsp. melted butter, slightly cooled
  • 1/2 c. sugar
  • 7-8 c. flour
  • 2 eggs
  • 2 tsp. salt
  • 1/2 c. honey (optional – HOWEVER, I have read the comments regarding this recipe and those who have found the most success with these rolls have added honey. I have never made them with honey though. So it’s up to you!)


  1. Dissolve the yeast in the warm water with a teaspoon of the sugar. In a mixing bowl, add the yeast and sugar mixture, milk, the rest of the sugar, honey (if you’re using it), and enough flour to make a medium batter. Beat thoroughly. Beat together and let it stand until light and foamy. Add the melted butter, eggs, and salt and beat well.
  2. At this point you’ll want to add enough flour to form a soft dough. Don’t throw all 8 cups in or it might be too much. Sprinkle a small amount of flour onto the counter top and let the dough rest for a few minutes.
  3. While the dough is resting, grease a large bowl. Then knead the dough until it is smooth and satiny. If you have a KitchenAid you can knead the dough with the hook attachment for about 4-5 minutes. Then put the dough in the greased bowl. Pick it up and turn it over so it’s greased on the other side as well. Cover the dough and let it rise till it is double in size (about 30 to 40 minutes).
  4. When it has risen to double get some rage out and punch away at it. It’s pretty therapeutic. Put the dough out onto a floured surface and divide it out into portions for shaping. Let it rest for another 10 minutes. Shape the little dough pieces into desired forms. Place on greased baking sheets and let rise until doubled in size.
  5. Bake at 350 degrees for 15 minutes until golden brown. Baste immediately with butter.


Monster Bar’s… easy and the kids and you will love them… June 6, 2012

Filed under: Uncategorized — bakingmommyof3 @ 6:16 am

Monster Bars 

1/2 c. butter softened

1 c. brown sugar, packed

1 c.sugar

1-1/2 c. creamy peanut butter

3 eggs, beaten

2 t. vanilla

2 t. baking soda

4-1/2 c. quick cooking oats, uncooked

1 c. semi sweet choc chips

1 c. m&m’s

In a large Bowl mix together all ingredients in order listed.  Spread dough in a greased 15″ x 10″ jelly roll pan.  Bake at 350 degrees for 15 minutes, or until lightly golden.  COol and cut into bars.  Makes about 1-1/2 dozen.


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