Strawberry Chocolate Chip Krispie Treats

This post is from Kate.  I love having Kate share her recipes here with us!

The closer we get to summer, the more weddings, birthdays and other parties we end up going to. This year, our celebrating season kicked off with one of my best friends getting married. The ceremony was in the evening so I volunteered to put together lunch for the bridal party to munch on while getting ready – and these sweet treats capped off the meal.

Krispie treats have been a favorite around here lately. They’re quick and easy enough that I can throw them together during nap time and I’ve been finding the basic recipe is really easy to switch up to keep things from being too routine. For this one, I used flavored marshmallows and mixed in some chocolate chips. The result is a cross between a chocolate covered strawberry and a krispie treat – so good!


To get these started, you only need four ingredients. they couldn’t be easier!


Strawberry Chocolate Chip Krispie Treats
  • 4 Tbsp. butter
  • 12 oz. strawberry-flavored marshmallows
  • 6 cups crisped rice cereal
  • 1¼ semi-sweet chocolate chips
  1. Grease a 9x13" pan well and set aside.
  2. In a large pot, melt the butter oven medium heat. Add the marshmallows and stir until smooth and melted. Stir in crisped rice cereal.
  3. Remove from heat, fold in chocolate chips and then transfer to the prepared pan. Using a greased spatula, pat down evenly.
  4. Let cool completely before cutting into squares. Store in an airtight container.


Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

2-Ingredient Pineapple Cupcakes

Yes, you read that correctly…just 2 simple pantry items are all you need to make these light and tasty cupcakes. It’s nice to have a few simple recipes like this on hand for those sudden cravings or when you just need an easy dessert.

Pineapple Cupcakes EAH

It’s also nice to have something that will satisfy a sweet tooth without totally blowing the “it’s almost bathing suit season” diet! I stumbled across this “recipe” (it’s hard to call mixing two ingredients together a recipe!) a couple of years ago when I was doing Weight Watchers. (The muffins are 1 point each, if I remember correctly.)  The version I made called for a box of Angel Food Cake mix and a can of pie filling, but then a friend told me I could use the same cake mix with a can of crushed pineapple.

2 ingredient cupcakes EAH

I had to give it a try! The result is a light and citrus-y dessert, and makes a great base for fresh fruit and whipped topping. This can also be made in a 9 x 13 baking dish or in a tube pan.

2-Ingredient Pineapple Cupcakes

Serves: 32

You only need 2 pantry ingredients to make this light and tasty treat!
  • 1 box Angel Food Cake mix
  • 1 (20 ounce) can Crushed Pineapple, in juice - do not drain
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the Angel Food Cake mix with the can of crushed pineapple (juice and all). Do not add the water called for on the back of cake mix.
  3. Pour into desired pan that has been sprayed with cooking spray. For cupcakes, fill ⅔ full and bake for approximately 15 minutes or until tops are lightly browned.
  4. Allow to cool in pan. Once cooled, run a knife along the sides of cupcakes and gently pull to remove from tins.

Also, be aware that once you mix the angel food cake with the pineapple, the mixture will get very fluffy! This is normal. The texture of the cupcakes will be that of Angel Food cake (sponge cake) and not that of traditional cake. I think I will try this with mandarin oranges next!

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and many, many more desserts!

Easy Pineapple Carrot Cake

Easy Pineapple Carrot Cake


You are going to want to make this cake!  It’s amazingly moist and full of flavor.

And the best part is that it’s really easy.

Even the decorating part is easy.  Trust me.  I’m the queen of ugly cakes.  If I can do this, anyone can.  Putting the nuts all around the sides is a quick way to make a beautiful cake.  And it covers up any crumbs in the frosting too.  Bonus!

The cake itself starts with a cake mix.  I doctored up a box of carrot cake mix with two skinny carrots that I rescued from the bottom of the fridge.  I also added some crushed pineapple.

Here’s what you’ll need for the cake:   [Read more…]

Candy Cane Fudge Ice Cream Sandwich Cake (a make ahead dessert)

Candy Cane Ice Cream Sandwich Cake


The other day we talked about getting healthy in January, but today we’re going to serve up a little more elf food.  This is how my brain works.  I want to be healthy, but I want fudge more.  Oh the battle!

Anyway, this is the time of year for sweets, so we’re going with it.

It’s also the time of year for unexpected company and impromptu get togethers.  This dessert is perfect to keep on hand for that.  It can be made ahead of time.  You can bring out the whole cake or just serve up pieces of it, saving the rest for another time.  And there are several pretty ways that you can plate it to make it look even more special.

The best part is that it’s very easy to make.  It’s really just an assembly process.  But before we get to that, let’s talk about serving it.   [Read more…]

Slow Cooker Caramel Apple Cake

While pumpkin is generally the preferred flavor of fall, apple is my true favorite. I love going apple picking. And the farm’s warm caramel apples? They’re my true mark of fall. This is my favorite fall treat, in cake form.


Even though this is made in the slow cooker, and slow cooker dishes aren’t notoriously pretty, this is a company-worthy dessert. As long as you grease the crock really well, it’ll pop out in one piece and you’ll be able to slice it like an oven-baked cake.

The caramel sauce permeates the whole cake before settling at the bottom. The apples are also heavy enough to fall to the bottom of the crock, too. The result is, when you turn the cake out, you have a nice layer of caramel, lots of apple pieces and then a soft, moist caramel cake.

Ready to get cooking? Here’s what you’ll need:



Slow Cooker Caramel Apple Cake
  • 1 box vanilla cake mix
  • 1 can apple pie filling
  • ¼ cup water
  • 2 Tbsp. butter
  • 1 14 oz. can sweetened condensed milk
  • 1 5 oz. can evaporated milk
  1. Grease the crock of the slow cooker very well.
  2. In a bowl, mix together the cake mix, apple pie filling and water until well combined. Spread evenly in the crock.
  3. In a small saucepan over medium heat, stir together butter, sweetened condensed milk and evaporated milk until well combined. Bring to a boil, stirring often, and then pour over the cake mix in the crock.
  4. Cook on high for 2 - 3 hours, until the top springs back when lightly touched. Turn off, remove lid and let sit for 15 minutes.
  5. Run a knife along the edge of the crock to loosen the cake. Invert the crock over a serving platter and let the cake drop out. Spoon any remaining caramel sauce over the top of the cake.
  6. Serve warm with vanilla ice cream.


Slow Cooker Caramel Apple Crisp

I’ve always been in love with caramel apples. They were a special treat from the fair, we made them at home and I loved to dip apple slices into caramel sauce.  Slow Cooker Caramel Apple Crisp is one of those caramel apple treats that we love!


The crisp of the apples with the sweetness of the caramel is just so, so good. While I loved caramel apples as a child, it was later in life when I discovered my love of apple crisps. Since I love them both, why not combine those two things together!?

Slow Cooker Caramel Apple Crisp

I’ve been using my slow cooker a lot, I finally got a new one and I think that’s why I’ve been trying to make everything in it lately. This is a take on my regular “oven” apple crisp but I’ve added sweet caramel to it and cooked it all in the slow cooker so that dessert can cook but I can still have the oven for dinner.


This slow cooker Caramel Apple Crisp takes about 2 hours to cook. The longest part of the prep time is chopping the apples into wedges and peeling the skins from them.



Slow Cooker Caramel Apple Crisp

Prep time: 

Cook time: 

Total time: 

  • 6 golden delicious apples
  • 2 boxes yellow cake mix
  • ¼ cup sugar
  • 3 tablespoons cinnamon powder
  • 1 stick butter, melted
  • ¼ cup caramel sauce
  • Ice Cream (optional)
  1. Slice and peel the apples.
  2. In a large bowl, combine the yellow cake mix, sugar and cinnamon powder.
  3. Add in the melted butter and stir to combine and crumbly.
  4. Pour apples into bowl of slow cooker.
  5. Set slow cooker to high.
  6. Pour the caramel sauce over the apples.
  7. Pour dry ingredients over the apples and caramel. Spread it out with a spoon so that the entire surface is covered.
  8. Cover and cook on high for 2 hours. After 2 hours, set the slow cooker to low and remove the lid. Let sit for 30 minutes without the lid so that the top of the crisp can harden.
  9. Serve with Vanilla Ice Cream and Caramel Drizzle.



We love to serve this warm with vanilla ice cream and we drizzle extra caramel over the top for a sweet treat!



Angie is a contributing writer for Eat at Home. She lives in VA with her husband (BigBear) and their 4 dogs (who might as well be their children)!  She blogs over at about her favorite recipes, love of travel and she even throws in a few crafts here and there.You can also find her on FacebookTwitter and Pinterest


Chocolate Pumpkin Cake with Caramel Sauce in the Slow Cooker

Note from Tiffany: This is Kate’s recipe and post, but I couldn’t wait to make this cake! So I’ve added a few notes and photos of my own here too.

It doesn’t really feel like fall here yet, but I figure that as soon as kids are back in school, all things fall are fair game. Including pumpkin! I’ve been playing with pumpkin recipes for a while, and this was by far my favorite creation. I’d been trying to nail down a recipe for pumpkin cake to try, but when I couldn’t find one that included everything I wanted, I just went ahead and created my own. I love that it only needed a few ingredients and I loved that since it’s made in the slow cooker, I could set it up before company came and then serve a nice warm dessert after we’d all finished dinner.


If you wrapped all the goodness of fall up in one dessert, you’d get this cake. It’s a super moist chocolate pumpkin cake that’s cooked with a creamy caramel sauce. The caramel starts out onto and as it cooks it works its way to the bottom, creating a deliciously sticky layer. Served warm with a scoop of vanilla ice cream and it’s fall heaven!

Slow Cooker Pumpkin Chocolate Cake with Caramel Sauce


Tiffany’s note: I think you can see in the photos that Kate’s caramel sauce was more saucy and mine turned out more gooey (it set up more).  I think that’s because mine cooked for 3 hours on high and in a pretty big crockpot.  If I’d used a smaller crock, I think that would have kept the sauce from setting up.  I think a 4 quart crock is a better size for this recipe.  Even though the caramel set up a bit, it was still delicious.

If you want to make this (and I know you do!), here’s what you’ll need:   [Read more…]

Chocolate Dipped Banana Pudding Pops

Welcome to new contributing writer, Angie from Big Bear’s Wife!  I got to meet Angie in person at the Food Blog Forum conference in Disney World, where we chatted over Monsters Inc. cupcakes.  I’m excited to have Angie sharing recipes with us here.  And these Chocolate Dipped Banana Pudding Pops look right up my alley!

These Chocolate Dipped Banana Pudding Pops have become one of my recent “go-to” snacks and they’re so easy to make. I’ve always been a fan of popsicles.  I remember having the molds as a kid and making popsicles with anything I could get my hands on.


Kool-aid pops, fruit juice pops and pudding pops where stuffed into every section of our freezer. Banana pops were one of my favorite flavors growing up! Do you remember those? The banana pops with the two sticks that broke apart in the middle. I think they were made like that so that you could share, but I’m not sure if I ever wanted to share my banana pops. They where the “King” of all popsicles in my eyes.

I love banana pudding and the combination of chocolate and banana is just the perfect match, so it was only a matter of time before I combined them together into this frozen treat! These come together in a flash with the longest part of the whole process being the wait for them to come out of the freezer. Plus, you only need 4 ingredients to make these beauties happen: Banana Pudding Mix, Milk, Chocolate Magic Shell and Crushed Vanilla Wafers.


The banana pudding freezes but still remains pretty creamy, the chocolate shell hardens in seconds and the crushed vanilla wafers add the perfect “banana pudding touch”! Where I’m from, banana pudding isn’t banana pudding without vanilla wafers!



Chocolate Dipped Banana Pudding Pops

Serves: 4-8 (depending on size of molds)

  • 1 large box banana creme pudding mix
  • 3 cups cold milk
  • 1 cup chocolate magic shell
  • 10 vanilla wafers, crushed
  • Popsicle Molds
  1. In a large bowl, mix together the pudding mix and cold milk. Whisk the pudding mix for about 5 minutes, until it starts to thicken.
  2. Carefully pour the banana pudding into the popsicle molds and insert popsicle sticks.
  3. Place into the freezer for 3-4 hours or until frozen)
  4. Once frozen, remove pops from freezer.
  5. Working one at a time, carefully run the mold under warm water to loosen the pop. Remove the pop from the mold.
  6. Dip the pudding pop into the chocolate magic shell.
  7. Immediately sprinkle with crushed vanilla wafers.
  8. Repeat until all pops are complete.

Looking for more recipe packed with banana flavor? Check out Ingredient Spotlight : Bananas (2012)

Angie is a contributing writer for Eat at Home. She lives in VA with her husband (BigBear) and their 4 dogs (who might as well be their children)!  She blogs over at about her favorite recipes, love of travel and she even throws in a few crafts here and there.You can also find her on FacebookTwitter and Pinterest

Creamy Pina Colada Pie – No Bake!


I love fruity summer drinks – spiked or not. It’s just so fun to sit out in the backyard with a glass of frosty, sugary goodness.

When I was grocery shopping a few weeks ago, I noticed Jello had some flavors based on drinks. I knew I had to get them and make them into something fun! The pina colada one turned into this fun pina colada-inspired pie. It’s perfect for summer because it’s cool and creamy and it reminiscent of the drink.

This recipe makes enough two fill two pie crusts. I made my pie virgin, but if you wanted a more authentic flavor you could add some rum extract. The pie freezes really well so I’d suggest making one for now and freezing one for later in the summer!

Ready to get started? Here’s what you’ll need:


Creamy Pina Colada Pie
  • 2 8-inch graham cracker crust pie shells
  • 1 3 oz. package pina colada jello
  • ¾ cup boiling water
  • ½ cup cold water + enough ice to make 1¼ cup
  • 1 8 oz. package whipped topping + additional for topping
  • 1 cup pineapple tidbits, drained and patted dry + additional for topping
  • ½ cup shredded coconut
  1. Dissolve the jello in the boiling water. Add ice to cold water to make 1¼ cup. Stir the cold water mixture into the jello. Stir until slightly thickened and then remove the ice that hasn't melted.
  2. Whisk in the whipped topping until thoroughly combined. Fold in the pineapple tidbits and shredded coconut. Divide between pie shells. Refrigerate for several hours until set. Top with additional pineapple tidbits and whipped topping before serving.



Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Easy Peanut Butter and Jelly Ice Cream Cake

I am a huge fan of anything peanut butter and jelly.

And I’m an even bigger fan of anything involving ice cream.

So this dessert was right up my alley.  I guess that explains why I thought it up.

It’s really easy to make too.  You start with a package of ice cream sandwiches.  These get layered with peanut butter and raspberry jam.  Then frost the whole thing in Cool Whip.  I love a recipe that’s assembly-only.

If you need to make a dessert ahead of time, this one is perfect.  It gets stored in the freezer and tastes even better after a few days frozen.

Here’s what you’ll need to make it:   [Read more…]

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