Easy Mint Oreo Parfait

When I think about what I want my kids to remember and the traditions I want to start, family dinners are on the top of that list. One of the biggest blessings in my life- besides my kids of course- is having my family close. My littles think Nana and Papa hung the moon and I couldn’t agree more. My parents are the most wonderful people in the world and my brother and SIL are right there with them. So every chance we have to spend time together, I jump on it.

Since it’s a tad challenging to prepare an elaborate meal with two littles running around the house, I went with semi-homemade for this particular dinner. Parmesan chicken, roasted green beans and mushrooms and roasted red potatoes were on the menu for dinner. Dessert was this SUPER EASY mint Oreo parfait.

When I say this dessert is easy, I mean it. I was able to make and prepare all of the parfait cups while the dinner was in the oven.

I made 8 parfait cups with the ingredients below:

1 package of mint Oreos

2 tubs of cool whip- extra creamy

chocolate pudding- if you have some time, you can make a packaged pudding and set in the fridge for a few hours. I decided to take the easiest route and bought 2 packages of chocolate pudding cups- 8 little tubs.

clear cups- 8 or small bowls.

The last thing you’ll need are large ziplock bags.

Directions:

1. Pour all of the pudding cups into a large ziplock bag. Do the same with the containers of cool whip- one container in a bag at a time. In a 3rd ziplock bag, crush one whole sleeve of Oreos. Set aside.
2. Put one whole Oreo in the bottom of the clear cup.
3. Cut a corner of the cool whip bag and “pipe” the cool whip on top of the Oreo. About an inch worth.
4. Pour a tablespoon of crushed Oreo on top of the cool whip.

5. After that, do the same with the pudding bag. Pipe an inch of pudding on top of the cool whip.

6. Pour about a tablespoon of crushed Oreo’s on top of the pudding.

6. Top with whipped cream.

7. Finish it off with a whole Oreo.

There you have it. Sweet, simple. The entire family enjoyed this dessert, including both littles. These parfaits can be made so many different ways. Different cookies, different pudding flavors, so many combinations.

Baked Pumpkin Donuts

Fall is my favorite. Along with all things pumpkin. And donuts are a weekend staple in my house. Not only do I love Saturday morning DD trips, but I also love baking them at home. They don't take long, usually less than 20 minutes start to finish. Plus, they're much healthier. 

Today, I am sharing a recipe I recently tried.  One that combines my love of donuts and pumpkin. These donuts are so moist, light and delicious. I served them at a playdate, not only did the adults love them but the kids did too! Enjoy! 

Pumpkin Donuts

Ingredients

• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 cups sugar
• 1 1/2 cups pumpkin puree
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 tsp salt
• 1 3/4 cup flour
• 1/4 cup sugar for cinnamon sugar mixture
• 1/2 tsp cinnamon for cinnamon sugar mixture

Instructions

1. Preheat the oven to 350°F. Lightly grease the donut pans.
2. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
3. Add the flour, continue mixing until batter is smooth.
4. Fill the donuts about 3/4 full. An easy way to do this is to pour the batter into a plastic bag, cut the corner and pipe it into the donut pan.
5. Bake donuts for 15 to 18 minutes, or until a toothpick inserted into the center of one comes out clean.
6. Transfer donuts to a cooling rack carefully once they've cooled for a few minutes.
7. Combine another 1/4 cup of sugar and 2 tsp of cinnamon in a bowl. Mix completely. Pour cinnamon sugar mixture into a gallon plastic bag.
8. Gently place donuts into a large bag filled with the cinnamon sugar mixture and coat completely.
9. Place out on a cooling rack to cool or enjoy warm!

Recipe Notes

Adapted from King Arthur Flour

If you're in need of donut pans, here are great options! *This post contains affiliate links*

Strawberry Lemon Muffins

After trying a handful of new strawberry recipes, I have to say that this recipe was my new favorite. I’ve never combined lemon and strawberries in a baked good before, so glad I gave it a try. The combination of sweet and tart is what made these muffins so good. They’re also pretty to look at too.

When baking muffins or cupcakes, I always let the kids pick out the liners for the pan. AG picked these out to match the lemons on the table. Girl after my own heart!

The fresh strawberries really made this recipe. The muffins are extra moist when you bite into them and then the lemon zest gives you that final tang. These muffins are full of flavor.

The recipe only makes 12 muffins, so if you’re making them for neighbors or friends, I would definitely recommend doubling it. I made them for breakfast for the week and passed the rest on to our neighbors. This recipe will definitely be one I pull out whenever I have fresh strawberries, perfect for spring or summer.

Enjoy!

Serving Size: 12 muffins

Ingredients

• 1/2 cup milk I used almond
• 1/4 cup vegetable oil
• 1 large egg
• 1 lemon juiced and zested
• 1 3/4 cup all purpose flour
• 1/2 tsp salt
• 1 tsp baking powder
• 3/4 cup sugar
• 1 cup fresh strawberries chopped

Instructions

1. Preheat oven to 375 degrees. Line a muffin pan with liners. Spray muffin liners with cooking spray to prevent the muffins from sticking once baked.
2. In a large bowl, beat together the milk, oil, sugar, egg, and lemon juice.
3. In a separate bowl, mix the lemon zest, flour, salt, and baking powder.
4. Mix together wet and dry mixture, do not over mix.
5. Fold in strawberries until combined.
6. Fill muffin cups about 3/4 full with the batter.
7. Bake 20-22 minutes, or until a toothpick comes out clean.
8. Allow to cool 10 minutes before removing from the muffin pan.

Recipe Notes

For another variation on this recipe, try blueberries in place of the strawberries!