Cheesecake? Check. Sprinkles? Check. Boozy? Check. A party waiting to happen? Check! I think that just about covers it, you? These boozy Irish cream cheesecake pops are everything you could want in a satisfying, luscious dessert without any of the work. They’re kind of a dream come true…
I wanted to create a fun frozen treat that was super easy to make, and more importantly, kick-ass in the flavor department. That’s when I thought of cheesecake, boozy cheesecake! The Irish cream adds such a silkiness to these pops, as well as a definite kick! It all comes together in about 10 minutes and my only advice is to set a timer so you remember to insert the popsicle sticks Trust me on that one!
We have officially reached that point in summer where I refuse to turn the oven on and ice cream is a completely acceptable dinner. Add homemade magic shell to the situation and it’s like all of a sudden you’re back to the days where the biggest decision to be made was what flavor ice cream should I have?
It was always like hitting the jackpot when not only did mom buy ice cream, but there was magic shell in the house! I don’t even know if I actually liked the stuff back then, but I was completely mesmerized by it. Fast forward to today and I can tell you I’m still mesmerized by it, and I love it!
Good morning, friends! I am so excited to share that the baking video series I’ve been working on is officially live, and the cupcakes I have been dying to share with you are finally here! So I mentioned I was working on some new videos for you guys, but what I didn’t mention is I created a new baking series for my YouTube channel, called “Flirt with Dessert!” I am thrilled to finally share this with you guys and I really hope you enjoy the videos, and get inspired to get in the kitchen and bake! You can expect cakes, ice cream, boozy desserts, how-to’s, holiday projects, cake decorating tutorials, and so much more, like cupcakes, like these zhushed-up Black Forest Cupcakes with roasted cherries!
Roasting fruit is one of my favorite ways to dress up dessert and brunch, and roasted cherries totally take the cake! I mean, cherries themselves are amazing, but roasted is a whole different level of awesome. Roasting intensifies the flavors and brings all the sweetness out, begging you to spoon them on just about everything!
All it takes is a few simple ingredients and in about 15 minutes, you have the most incredible, caramelized cherries bubbling up! One really important tip to remember when roasting these is to stir them around halfway through so they roast evenly. Once they’re done, you’ll want to spoon them over ice cream, your morning yogurt, or the incredible Black Forest Cupcakes I have coming your way next! In case you missed it, I shared a preview of those cupcakes on Instagram the other day… I can’t even with the cupcakes!!
That right there is a bowl of summer love, my friends! As soon as I shared my fave pesto recipe with you guys, I knew I had to make and share this spinach pesto pasta salad asap! It’s fresh, so easy to toss together and perfect for when it’s too hot to turn the oven on. It’s quickly become my go-to summer dish, well this and the heavenly cupcakes that are coming your way next week, but you get the point!
You guys know I’m all about dinners that are quick to throw together and packed with flavor, so this is a no-brainer. And it’s one of those recipes that you can totally make your own, which I love! I always toss tomatoes in because I cannot get enough of them, but I also like to thrown in anything I’ve got in the fridge that needs to be used up. I love adding zucchini, if I don’t use it all up making cake I’ve also thrown in broccoli before – so, so good! Add chicken for protein, and fresh basil tossed in right before you serve it is amazing!
Time to switch things up around here! Between boozy milkshakes and blondies, I thought it’d be a good time for a little balance! And with temps heating up this week, what better time to share my go-to pesto recipe. It’s one of those recipes that’s a staple in my house during the summer and I love how versatile it is. It’s super fresh, takes all of about 5 minutes to put together and the ways to use it are endless!
So I kind of have this commitment issue with basil. I like it, but I definitely don’t want to marry it. Ya know what I mean? This is where the spinach comes in. I love spinach and I eat it almost every day, whether it’s in my morning smoothie or part of a big salad. I guess I’d be okay settling down with that one! I have no idea how this conversation went so off the tracks!
1. Good morning, friends! I’m so excited to share that I’ve got new baking videos coming your way very soon! Actually, excited would be quite the understatement. Doing videos is my favorite outlet and I think it’s a million times easier to learn how to do something when you can actually see it. I’ve had a lot of requests for cake decorating, so you can definitely expect that, and there’s going to be cakes, cupcakes, cheesecakes, cookies, all my tips & tricks, and obscene amounts of sprinkles! Obviously!
I’m Meghan, a pastry chef, recipe developer and culinary personality, who loves to flirt with dessert. On Buttercream Blondie, I give your favorite sweets makeovers. Join me as I glam them up one recipe at a time!