Cake and Ice Cream all in one chocolate-covered poppable bite!

Cake & Ice Cream Bites Picture Can we all agree that life is full of too many decisions?

I would like to hire an official decider, please. Do I want to upsize my drink for 39 cents? Can I volunteer for the school book fair? Should I pay the water bill or buy the newest Urban Decay Eyeshadow palette?

I don’t know. Ask my official decider. I’m too busy napping.

And…I know. The water bill. But if I had someone else making the decision for me, maybe it wouldn’t be so darn painful. Why does eyeshadow have to be so beautiful nowadays? I swear that these companies hire a wizard to put a magical spell on the packaging.

Cake & Ice Cream Bites Photo

Related — I recently walked into the living room and saw my husband reading my Ulta receipt. The receipt was long…much like the unfurling scrolls of yesteryear. For the brief moment that I watched him studying each line intently, my stomach began to flutter. And then something came over me. I don’t know what it was, maybe it’s the wizard thing we talked about earlier. All I know is that things began to move in slow motion as I dove across the room, screaming “NOOOOOOOOOOOOOOOOOOO” and snatching the receipt out of his hands.

He looked up, startled. “CAN’T A GIRL EVEN HAVE ANY PRIVACY??” I asked. “WHAT’S NEXT, READING MY DIARY???”

Actually, I’ve never had a diary in my life. He knows it and I know it. I’m not sure why those words came out of my mouth.

He replied that he’d found the receipt on the floor. THE FLOOR. Rookie mistake. We all know that proper protocol is burning the receipt, burying the ashes, and then building a large skyscraper over the fresh grave.

What was I thinking?

Cake & Ice Cream Bites Image

Back to decision-making? Why can’t we just have all the things?

Well, friends…we can. Starting with these cake and ice cream bites. Covered in chocolate and perfectly poppable, these bites of cake and ice cream are the perfect sweet treat to keep stashed in the freezer.

Behind the frozen broccoli, of course. No need to share.

Cake & Ice Cream Bites

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 40 bites


  • 1 box Dark Chocolate Fudge cake mix
  • 4 large eggs
  • 1 cup sour cream
  • 1/3 cup vegetable oil
  • ¼ cup water
  • 1 gallon ice cream
  • 5 cups chocolate melting wafers
  • 1/4 cup vegetable shortening


  1. Preheat oven to 350. Line two 9x13 pans with foil and spray with nonstick baking spray.
  2. In the bowl of your mixer, combine cake mix, eggs, sour cream, vegetable oil, and water. Beat on low for 30 seconds. Scrape the bowl, then beat on medium speed for two minutes. Divide batter evenly among the two pans, and spread evenly. Bake for 10 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool to room temperature, then pop in the freezer for an hour to chill.
  3. While cakes chill, let the ice cream soften to spreadable consistency.
  4. Working quickly, spread 1/2 gallon over each cake, making sure it's even. Place pans back in the freezer for several hours (or overnight) until ice cream is frozen and firm.
  5. In a microwave safe bowl, combine chocolate and shortening. Heat in the microwave, stopping to stir every 30 seconds until melted and smooth. Let sit for about 5 minutes until slightly cooled.
  6. Remove cakes from freezer and grabbing the ends of the foil, remove cakes from pans. Peel back foil and cut into small rectangles. Leave a few slices out, and place remaining cut pieces back in the freezer. You want to work quickly and with a few pieces at a time to prevent melting.
  7. Dip cake & ice cream bites in melted chocolate, letting excess drip off. Place finished bites back in the freezer on a baking sheet lined with wax paper. Repeat process, until all bites have been dipped.
  8. If desired, drizzle with melted green candy melts for garnish.


***to halve this recipe, freeze half of the cake batter for a later use.

Enjoy, friends! Have a great day!

These sweet and salty Pretzel Peanut Butter Chip Cookies are simple enough to bake with the kiddos!

Pretzel Peanut Butter Cookies Picture

Partnering with brands that I love makes running this website financially possible. I am so grateful for the opportunity to share this recipe with you today on behalf of Country Crock. Although I was compensated for this post, all thoughts and opinions are completely my own.

Well, friends, it is officially May. Which is known in Arkansas as rain and tornado season.

It is hard for out-of-state friends to understand how a person can live in an area that gets tornado warnings semi-regularly. And while I assure you that it isn’t any fun, like all things, you get used to it and adapt.

One thing that I’ll never get used to, though…is entertaining a bored toddler who just wants to GO OUTSIDE. I’d love to be known as that caution-to-the-wind mom who takes the kiddos out to jump in puddles, but it just isn’t happening. There are things like good hair and getting struck by lightening to consider. So instead, I get out the baking supplies, put my perfectionist nature in the backseat, and let my Lucy Goose make a mess in the kitchen.

File_004 Our favorite baking routine is to get her dressed in her favorite Frozen costume, blast the Frozen soundtrack, and start measuring. We have found that the Country Crock® Make It Yours™ cookie recipe is perfect for spontaneous (and much needed) cookie baking. It’s a great base recipe — thick, soft, and chewy. An added bonus is that YOU decide what to mix in! Almost any add-ins you can dream up work in this recipe.

We dug around in the baking cupboard and found bags of peanut butter chips and mini M&Ms that were about 1/3 full. Perfect! We had some pretzel twists leftover from packing lunches all week, so we threw those in, too.


Lucy might have violated a couple of health codes during the baking of these cookies. Oopsies.

As much as I love the treats that we get as a result of our baking adventures, I love photos like this even more. We always have a great time making a mess, nibbling on ingredients, and singing. I hope it’s something we do forever.

Pretzel PB Chip Cookies Photo They turned out perfect!

As it happened, Jon David had two friends coming over after school, so these were the perfect snack! Lucy and I managed to put a good dent in them before they made it home, though.

Never underestimate two hungry girls with nothing better to do.

Pretzel PB Chip Cookies Image

Aren’t they lovely?

Whether you’re looking to entertain the kiddos or just need a quick and yummy cookie, anytime is a good time to use the Make It Yours™ recipe! Just toss in your favorite mix-ins and you’ve got some fabulous cookies.

Be sure to post to your social media using the tag #makeityours so Country Crock can check out your masterpiece!

Enjoy, friends!

Pretzel, Peanut Butter Chip, M&M Cookies

Prep Time: 10 minutes

Cook Time: 9 minutes

Yield: 4 dozen


  • 1 cup Country Crock® Spreadable Sticks or Tub, cold from the refrigerator
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 cup peanut butter chips
  • 1/2 cup mini M&Ms
  • 1 cup mini pretzel twists, crushed
  • Additional pretzels (roughly 2 cups or so) for pressing into tops of cookies


  1. Preheat oven to 375°. Mix Country Crock® Spread, granulated sugar, light brown sugar, egg, egg yolk and vanilla in large bowl until well mixed. Stir in flour, baking powder, salt and baking soda until blended. (Dough will be soft and creamy.)
  2. Add peanut butter chips, mini M&Ms, and pretzels and mix until well-blended.
  3. Drop dough by rounded tablespoonfuls on ungreased baking sheets 3-inches apart. Flatten slightly with the palm of your hand and press a mini pretzel twist into the top of each.
  4. Bake for about 9 minutes, until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely.

What would be your perfect combo of mix-ins?

Thanks so much for reading and have a great day!

This is a sponsored conversation written by me on behalf of Country Crock . The opinions and text are all mine.

My weekly meal plan is full of quick and easy weeknight meals for picky families!

WeeklyMealPlan5216 Hi, hey, howdy. Happy Saturday!

I am throwing a baby shower for one of my very best friends today, so I am super excited!!

I’m doing an early afternoon brunch, and I spent yesterday making cups of the world’s best banana pudding and mini cherry cheesecakes. Who needs cake, am I right!

She’s also a huge Drake fan, so there may or may not be cookies decorated with Drake’s face on them. I mean, I am never one to miss an opportunity.

Here’s what looks good for dinner this week. As usual, be sure to print out a free grocery list. Everything you need for the week is already filled out for you, hooray!


Monday: Greek Chicken Gyros with Tzatziki chicken-enchilada-rice-casserole-1

I mean, if anything could make a Monday a bit better, it would be these.

**photo credit


Tuesday: BLT Pasta Salad

Pasta AND salad in one! Yes!!

**photo credit

tater tot casserole (3) copy font

Wednesday: Tater Tot Sausage Breakfast Casserole

Breakfast for dinner! My favorite!

**photo credit


Thursday: Chicken Enchilada Rice Casserole

Loving all that cheesy rice.

**photo credit


Friday: Bacon Wrapped Mini Meatloaf

We love these!

**photo credit

Enjoy and have a great week!

These fun mini cheesecakes taste like cake batter and are packed full of sprinkles!

Cake Batter Cheesecakes Picture Don’t pay any attention to me. I’m just sitting here alone, wondering if you’d like a mini cake batter cheesecake.

Not that I mind. Being alone is actually one of my favorite things. Prior to having children, I was never one to do things alone. But my post-child self relishes it.

One time I made tacos for my family and then I immediately left to go grocery shopping. My husband was all, “don’t you want to eat first?” and I was like “nah, I’m not hungry.”

And then I drove to Schlotzky’s and had a salami sandwich on sourdough with salt and vinegar chips while I read my Kindle. When I finally made my way over to the grocery store, I was texting my husband all, “Wow, this place is packed! Typical Walmart — never enough cashiers! It’s taking me FOREVER!!”

I think that those kind of lies are actually allowed. Like when you tell someone a dress looks good on them when it actually doesn’t. Did my family NEED to know that I didn’t want to eat with them? No.

Some things really are better left unsaid.

cake batter cheesecake photo

One thing I have learned about doing activities alone is that it’s best to always look slightly angry. Not like, actively pissed or anything. Just mildly annoyed, in a busy type of way. In novels, this is referred to as “harried.”

When a woman who is alone looks “harried,” people are less likely to bother her. Do I want to participate in a brief survey? Do I want to add on a cinnamon roll for a dollar more? Do I mind if you share my table?

Does it LOOK like I want any of those things? No. Because I am HARRIED.

Actually, I do want the cinnamon roll. Ooopsies.

cake batter cheesecakes pic

So back to the cheesecakes. I honestly couldn’t be more thrilled with how they turned out. Perfectly creamy with a Funfetti cake batter flavor that really shines through. I added cake batter buttercream as a garnish, but this step is totally up to you.

These are party perfect and make me happy just looking at them. Enjoy!

Mini Cake Batter Cheesecakes

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 12


  • Cheesecake:
  • 12 chocolate sandwich cookies
  • 2 (8 oz) packages of cream cheese, softened to room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon imitation butter extract
  • 1/2 cup Funfetti cake mix (dry)
  • 1/3 cup rainbow sprinkles
  • Frosting:
  • 1 stick salted butter, softened
  • 3 TBS heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 cup Funfetti cake mix (dry)
  • 1 1/4 cups powdered sugar


  1. Preheat oven to 350. Line 12 muffin tins with liners. Place a cookie in the bottom of each liner and set aside.
  2. In the bowl of your mixer, beat cream cheese on medium speed until smooth and creamy. Scrape sides of bowl and add granulated sugar. Beat on medium speed for 2 minutes.
  3. With the mixer on medium-low, add eggs one at a time, scraping the sides of bowl as needed. Add sour cream and extracts, beating on medium-low until combined. Fold in cake mix and sprinkles with a rubber spatula, scraping from the bottom of the bowl to ensure that everything is combined.
  4. Spoon batter into prepared muffin tins until full. Bake for 20 minutes -- centers should be oh so SLIGHTLY jiggly. Let cool in pans until room temperature, then remove to a plate and refrigerate.
  5. Prepare frosting: In the bowl of your mixer, beat butter, cream, and vanilla on medium low until smooth. Add powdered sugar and cake mix, beating on low until just combined. Increase mixer speed to high and beat for one minute. Frost cooled cupcakes, garnish with sprinkles, and serve.

Have a great day!!