Happy Friday!! I hope you all have exciting plans for this weekend! We are yard "sale-ing" and I'm excited to find some fabulous treasures!
So, I am a huge fan of pillows stacked up on a bed or on couches, etc. I love the way they seem to add character and extra pops of color.
I also just love when they are piled up on the floor just so you can sleep on the bed. Ugh. But hey, gives you more of a reason to make the bed every morning, right?!? HA.
Here are three pillows I made for The Boo's room.
I bought various fabrics and wanted to make them coordinate with her big girl room which is based around ladybugs.
I stuffed the round pillow so much I had to have the hubby hold the buttons together - I needed the extra muscle. Thanks babe!
My favorite pillow is the white flower with the lady bug button on the ribbon leaves. It's the little touch that brings it all together.
I hope they provide you with some inspiration - I'm all about just sewing straight lines so these pillows were not over complicated.
Have a great weekend all! And as always, thanks for stopping by to see me!
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Hello friends! I hope you are enjoying the previous two rainbow sherbet recipes! This is, sadly, the last one.
Personally, this is my favorite. We all know how much I luuurve a mini cheesecake!! This one is no exception. Key Lime with raspberry swirls? On top of a Rainbow Sherbet Oreo? Wow. Super yummy!
Rainbow Sherbet Mini Cheesecakes
Package of Rainbow Sherbet Oreos
3- 8oz. packages of cream cheese, softened
3/4 cup sugar
3 eggs, room temperature
1/3 cup key lime juice
3 tsp key lime zest
1 tsp vanilla extract
3/4 cup seedless raspberry preserves (black or red)
Using a mini cheesecake pan - spray pan with nonstick cooking spray. Place a rainbow sherbet Oreo in the bottom of each opening. (I put a mini muffin paper around the Oreo and push into the bottom to keep it from spilling under.) Mix together the cream cheese and sugar. Gradually add the eggs, key lime zest, and lime juice, beating between each addition.
Spoon a teaspoon of cream cheese mixture on top of each Oreo. Place 1/2 tsp of raspberry preserves on top and swirl with a toothpick. Fill all with additional cream cheese mixture until almost full. Add another 1/2 tsp of raspberry preserves and swirl again. Bake at 350 for 15-20 minutes. Allow to cool completely before removing from pan. Refrigerate for at least 4 hours. Makes 36 mini cheesecakes. ENJOY!
The hardest part about the cheesecakes is the waiting time until they are chilled completely. Otherwise, they are so easy to make and look like you spent hours slaving over it!
Have you tried anything with these new Oreos? I would love a recipe! Leave a comment and I would be glad to give it a try!! Have a great week all! Thanks for stopping by today :)
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Welcome back! Were you loving the rainbow sherbet truffles from last time? They were so good!
I'm not sure just why this 1 package of Oreo's caused so much inspiration, but my taste testers are certainly happy. (Thanks to the little league ladies!!)
This time around I have jazzed up a blonde layer brownie recipe to make it a bit more "sherbet-ie." Wow, making up my own words now!
I found this recipe over at a new blog: Muffin Top Tuesday. She just starting out, so go on over and give her some bloggy love. Thanks for the recipe Ashley! I changed it up just a bit to fit my theme.
Rainbow Sherbet Triple Blonde Brownies
Bottom Cookie Dough Layer:
1/2 cup butter, softened
1/4 cup brown sugar
3/4 cup white sugar
1 egg
1/2 teaspoon orange extract
1 teaspoon vanilla1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Oreo Layer:
1 package Rainbow Sherbet Oreos
Top Brownie Layer:
1/2 cup butter
1 cup brown sugar
1 egg
2 teaspoons vanilla
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup, chopped Wilton Melting Chocolates in Key Lime, Raspberry Sherbet and Orange Creme - all mixed together
Instructions:
Bottom Cookie Dough Layer
Using a mixer, cream together both sugars and the butter. Mix in the egg and the orange extract. Using low speed, mix in the dry ingredients: flour, salt, baking soda, and baking powder. Generously spray a 9x9 pan with baking spray. Layer the bottom of the pan with the cookie dough and smooth over. Add a single layer of Oreos placing as many as you can over the cookie dough and pressing in a bit. Set aside.
Top Brownie Layer
Melt the butter in a microwave safe bowl and then pour into a mixing bowl. Add the brown sugar and whisk until combined. Add the vanilla and egg and whisk thoroughly. In a separate bowl, mix together the flour, salt, baking soda, and baking powder. Slowly add the dry ingredients to the wet ingredients and stir until totally incorporated. Mix in the chopped Wilton chocolate melt pieces. Spread carefully over the oreos in the pan to cover the entire top. Bake at 350 for 30-35 minutes.
I really wasn't sure about changing up the recipe to sherbet. I watched closely as the scrumptious hubby tasted it. He was very surprised. He loved it. I like the orange extract in the sugar cookie layer. It gives it a bit of extra pop.
Another note as well, I was very happy to see that the melts didn't completely turn into liquid. I wanted them to be like chocolate chips and they did hold that way. Cool!
I hope you enjoy! Have a great weekend!
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Happy Day All! Now that spring is here and summer is soon upon us, I am ready to get the BBQ started, aren't you??
I am so excited about this and I couldn't wait to share my creations with you! So, I know a guy. LOL. He hooked me up a bit early with this yummy goodness - Rainbow Sherbet Oreos! The ideas of what to create with them were swirling! I know, I could just eat the whole bag, but it was more fun to create something new for you!
While trying to come up with ideas, I also was meandering around Wal-Mart and found the picture on the bottom - Wilton chocolate melts flavored in Key Lime Pie, Raspberry Sherbet and Orange Creme! Wow!
I knew exactly what I wanted to try! TRUFFLES!! YUM! The flavored chocolate is what really helps bring the flavors together.
Rainbow Sherbet Oreo Truffles
1 pkg. rainbow sherbet Oreos, finely crushed (I used a food processor)
1 8oz. pkg. cream cheese, softened
1 pkg each: Key Lime Pie, Raspberry Sherbet and Orange Creme Wilton Chocolate Melts
Blend cream cheese and Oreos until well combined. Using a cookie scoop, shape into balls. Refrigerate for a few hours or place in freezer for 15 minutes.
Melt chocolates separately and dip as desired. (I dipped the entire truffle in Key Lime and then half and half of the other flavors) Store in covered container in refrigerator. Makes 36 truffles.
They look so pretty! The taste testers agreed that these were super yummy and also, we liked them better cold rather than room temp. It may just be our minds thinking of actual sherbet, right?
Hope you like them!! I will be sharing two more recipes with the Rainbow Sherbet Oreos, so be sure to stop back and see what we cooked up with these yummy goodies!
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I'm linking up over at these fantastic blogs!
Six Sister's Stuff
I Heart Naptime
Skip To My Lou
Craft-O-Maniac
Not Just a Housewife
Lil' Luna
Someday Crafts
House of Hepworths
Reasons to Skip the Housework
All Things with Purpose
Love of Family and Home
