I love frozen yogurt! Its pretty much ice cream, but you feel a little less guilty eating it! Here is the recipe. Enjoy!

Mocha Almond Fudge Frozen Yogurt

Serves 8

Ingredients:

1 container Vanilla Chobani Greek Yogurt

Coffee concentrate (see note below)

1 tsp. vanilla extract

1/2 c milk (or whatever you prefer) chocolate chips

2 1/4 c heavy whipping cream

3/4 c powdered sugar

pinch of salt

3/4 c almonds, chopped

(NOTE: To make coffee concentrate, put 1 cup of strong coffee in small saucepan and cook on med-low heat until halved in size, about 10 mins. Cook until it is halved again. Let cool completely till ready to use).

Instructions:

Make the ganache first. Place chocolate chips with 1/4 c of heavy whipping cream in microwave safe bowl and heat up in 20 sec. intervals until smooth. Place in fridge to cool. Next make the yogurt mixture. Place yogurt, coffee concentrate and vanilla in large bowl and mix together. Set aside. Next make the whipped cream. Place the rest of the cream in a bowl of a stand mixer with the powdered sugar and salt and whip until firm peaks. Fold that gently into the yogurt mixture. Lastly chop almonds. Gather all your components and get a plastic container (that you don’t mind in the freezer) and put 1/3 of the yogurt mixture into the bottom of the container, tapping on the counter to get any air bubbles out. Next drizzle in 1/3 of the ganache mixture followed by 1/3 of the almonds. Do that 2 more times. Then take a long skewer and swirl it together (don’t to this too much because you want to see the swirls not mixed all together). Freeze 4 hours for soft serve or 8 for firm. Enjoy!!!!

This post is a part of the #madewithchobani Summer Series. Check out Chobani for more summer greek yogurt recipes!

This infused water is really refreshing and healthy! Here is how to make it…

Cut up 1-2 limes (depends on how tart you like it), and I didn’t do this but cut off the peel so the water isn’t bitter.

Then pit a cup or two of cherries and set aside.

Get your pitcher and place the cherries in the bottom first.

Then add the limes and fill the pitcher to the top with water, and let sit in the fridge for about 4 hours to infuse.

Done! See so simple and easy!

CHERRY LIMEADE INFUSED WATER

Ingredients:

1-2 limes (sliced)

1-2 pitted cherries

1 1/2-2 quarts of water

Instructions:

Cut up 1-2 limes (depends on how tart you like it), and didn’t do this but cut off the peel so the water isn’t bitter. Then pit a cup or two of cherries and set aside. Get your pitcher and place the cherries in the bottom first. Then add the limes and fill the pitcher to the top with water, and let sit in the fridge for about 4 hours to infuse. Enjoy!!

I am SO excited about today’s recipe!! So the picture above is cake, all cake, vanilla cake to be specific with butter frosting in the middle, and maple ganache. I will tell you it tastes just like a pancake! It is SO good! Here is how to make it…

Here is what you need to make the ganache:

Cream

Salt

White Chocolate Chips

Maple Flavoring (imitation maple, that you can find at Walmart)

NOTE: I didn’t end up needing to add brown food coloring.

You need to heat the cream up, I did it in the microwave, if you do that just make sure you keep an eye on it. You can also do it on the stove. You just want it to be hot enough to melt the chips.

Once it is hot enough add the flavoring and mix together.

And pour the cream mixture over the chips.

Leave it for 30 sec. and then mix it. It will take a little time for it all to come together. But if some of the chips still haven’t melted, microwave it in 10 sec. intervals until it is all smooth.

Set aside.

NOTE: You need to make the ganache first so it has time to cool.

For the cake you will need:

Cake mix (I used Pillsbury yellow)

Eggs

Oil

Water

First separate the egg yolks from the egg whites. Place the whites in the bowl of a stand mixer and beat until firm-meduim peaks.

Next place the cake mix, egg yolks, water, and oil in a bowl and mix until smooth.

Then add the whites and fold until combined.

Then get your electric griddle on and spray it with cooking spray (you want to spray it a lot, so the panCAKE’s don’t stick). You can also use a non-stick skillet. Also get a 1/4 cup measuring cup, lined baking sheet, and (not shown) spatula.

Place 1/4 cup of batter on the griddle and spread it our gently. Then wait until the bottoms are the color of a pancake. Then when they are ready, flip them in one quick motion.

You will know when they are done by the other side being brown and a cake tester coming out clean.

Place them on a lined baking sheet and cover them with another sheet of baking paper for the next batch. Then do the same thing until all the batter is gone.

When the panCAKE’s are done set them aside to cool and make the “butter”.

Take 2 lemon fruit chews (or whatever you can find that would be shapable), and shape them into a square.

Set aside. Next make the butter frosting.

Take softened butter, and beat it until smooth.

Next add the powdered sugar and mix.

Now set up your space to assemble it all.

Take a plate (I just used a dinner plate), and put a little bit of butter frosting in the middle.

Then place your biggest panCAKE on the bottom and cover with a layer of frosting. Keep doing until all the panCAKE’s are used.

And then to keep it from falling over, put wooden dowels in the top.

Then start pouring the ganache. If it is to thick microwave it in 10 sec. intervals. I started at the top and then pushed it down the sides to look like syrup.

Then just put the “butter” on top and ENJOY!! I hoped you enjoyed this tutorial!

panCAKE

Serves: 10

Ingredients:

(panCAKE)

1 box yellow cake mix

1/2 c oil

2 eggs

1/2 cup water

(Frosting)

1 stick softened butter

3/4 c powdered sugar

(Ganache)

1 bag white chocolate chips

4 tsp. maple flavoring

1/8 tsp. salt

1/2 c cream

Instructions:

Start by making the ganache. You need to heat the cream up, I did it in the microwave, if you do that just make sure you keep an eye on it. You can also do it on the stove. You just want it to be hot enough to melt the chips. Once it is hot enough add the flavoring and mix together. And pour the cream mixture over the chips. Leave it for 30 sec. and then mix it. It will take a little time for it all to come together. But if some of the chips still haven’t melted microwave it in 10 sec. intervals until it is all smooth. Set aside. Then make the panCAKE’s. First separate the egg yolks from the egg whites. Place the whites in the bowl of a stand mixer and beat until firm-meduim peaks. Next place the cake mix, egg yolks, water, and oil in a bowl and mix until smooth. Then add the whites and fold until combined. Then get your electric griddle on and spray it with cooking spray (you want to spray it a lot, so the panCAKE’s don’t stick). You can also use a non-stick skillet. Also get a 1/4 cup measuring cup, lined baking sheet, and (not shown) spatula. Place 1/4 cup of batter on the griddle and spread it our gently. Then wait until the bottoms are the color of a pancake. Then when they are ready, flip them in one quick motion. You will know when they are done by the other side being brown and a cake tester coming out clean. Place them on a lined baking sheet and cover them with another sheet of baking paper for the next batch. Then do the same thing until all the batter is gone. When the panCAKE’s are done set them aside to cool and make the “butter”. Take 2 lemon fruit chews (or whatever you can find that would be shapable) and shape them into a square. Set aside. Next make the butter frosting. Take softened butter, and beat it until smooth. Next add the powdered sugar and mix. Now set up your space to assemble it all. Take a plate (I just used a dinner plate), and put a little bit of butter frosting in the middle. Then place your biggest panCAKE on the bottom and cover with a layer of frosting. Keep doing until all the panCAKE’s are used. And then to keep it from falling over, put wooden dowels in the top. Then start pouring the ganache. If it is to thick microwave it in 10 sec. intervals. I started at the top and then pushed it down the sides to look like syrup. Then just put the “butter” on top and ENJOY!! I hoped you enjoyed this tutorial!

{ONE}

Starting off with some stuff I bought last week. All the above I got for $20!! It was a mixture of stuff from the dollar store and IKEA. I am super excited for a craft I have coming up using those frames!

The next thing I got was the Georgia Peach and Sweet Tea lotion and body wash from Bath and Body Works! The smell is AMAZING, and what is even better is that I got them both for $8 (they usually are $12.50 each)!

{TWO}

Have you ever had Puppy Chow as cereal? If not you should try it! It is my favorite cereal!

{THREE}

I am going to Knoxville, TN next week and am SO excited!! What vacations are you going on this summer?

{FOUR}

For youth group this week we went to Casey’s Amusement Park in Alexandria, MN and played mini golf and rode go karts! I got the score of 4 about 7 times in a row. So yeah I am not that good, but it was still fun anyway!

{FIVE}

Here is a sneak peek of a upcoming recipe…

I am super excited!!

I hope you have a great 4th of July weekend! See you Monday!

I love potato salad in the summer! This salad is easy and yummy! Enjoy!

Potato Salad

Serves 10

Ingredients:

5 lbs of potatoes (cubed)

5 hard boiled eggs (cubed)

1/2 cup mayo

I love these cookies! We used them in place of the graham crackers for s’mores Friday night! I hope you enjoy them!

My family has been making this dip for years, and we love it! I think it came from my dad. Here is how to make it…

Here are your ingredients:

(I will put the exact measurements at the bottom of the post)

Softened Cream Cheese

Finely Chopped Green Olives

Olive Juice (straight from the jar)

First mix the cream cheese together to smooth it.

Then add in the juice and mix well.

Then add in the chopped olives, and DONE! Really yummy and super easy!

Other things that are great to dip it with are:

Vegetables

Potato Chips (or other chips)

Pretzels (these are our favorites)

I hope you enjoy this recipe!

Cream Cheese & Olives Dip

Serves 8

Ingredients:

8 oz. of Cream Cheese (softened)

1/4-1/2 cup of finely chopped Green Olives

1 tablespoon of Green Olive Juice (from the jar)

Instructions:

First mix the cream cheese together to smooth it. Then add in the juice and mix well. Then add in the chopped olives, and DONE! Really yummy and super easy!

Hope you have a great day!

First off the pictures will make you hungry. You have been warned.

These Sour Cream Doughnuts from Handle The Heat, look SO good!

Twix Truffle Brownies from Chef In Training.

I really want one of these Candy Cane Chocolate Cheesecake bars from Roxana’s Home Baking, in my belly.

These Cherry Chocolate Chip Brownies from Deliciously Sprinkled look to die for!

And last but not least, these Chocolate Chip Cookie Dough Truffles from Recipe Girl!

Don’t these all look AMAZING!?! Thanks for stopping by and hope you have an awesome day!

I love making and eating popsicles! These are refreshing and really easy to make! What I love about putting seltzer in the popsicles is that the fizz causes them to pop out of the mold a little bit, thus be easier to get out of the mold! I hope you enjoy these!

What you need (I will put the exact measurements at the bottom of the post:

Popsicle Mold (Here is mine)

Raspberries (fresh or frozen)

Lime Seltzer

Berry Blend Juice Concentrate

First you want to put a tablespoon of raspberries in each cavity.

Then put 1/2 cup of juice concentrate in a glass pitcher.

Then add in the can of lime seltzer and mix them up.

Then fill each cavity with juice to the top.

Then add the handles to the popsicles. Freeze them for 12 to 24 hours before eating.

Enjoy!

Berry Lime Popsicles

Serves 8 Popsicles

Ingredients:

1 can Lime Seltzer

1/2 cup Berry Blend Juice Concentrate

8 Tablespoons of fresh or frozen raspberries

Instructions:

First you want to put a tablespoon of raspberries in each cavity. Then put 1/2 cup of juice concentrate in a glass pitcher. Then add in the can of lime seltzer and mix them up. Then fill each cavity with juice to the top. Then add the handles to the popsicles. Freeze them for 12 to 24 hours before eating. Enjoy!

Getting my hair cut Wednesday was defiantly a FAVORITE! My hair is so thick it took the stylist about 20-30 minutes just to dry it! #thickhairproblems

One of my FAVORITE things to do at the end of the day. TV and a yogurt parfait? Yes, please! Also I put plain unsweetened yogurt with some cream cheese frosting, raspberries, and toasted coconut and it was SO good!

My FAVORITE way to have popcorn! Here is the recipe.

One of my friends got her senior photo’s yesterday, and I was looking through them and it reminded me of how graduation parties are one of my FAVORITE things in the summer.

Next Tuesday is Sophia’s (younger sister) birthday and I am making her cake! Cake decorating is one of my FAVORITE hobbies! Hopefully it turns out the way I imagine it.