Peppermint Oreo Cheesecake Dip

Peppermint Oreo Cheesecake Dip | Sweet Treats and More

This post is sponsored by Kraft Foods & Philadelphia Cream Cheese.  All opinions are my own.  

The holidays just wouldn’t be the same without  a little Philadelphia cream cheese to sweeten them up.  Cream cheese in pies, cakes, frosting, cookies and dip.  I always use Philadelphia Cream Cheese to make the most delicious, creamy, rich and decadent desserts, thanks to its fresh local milk and real wholesome cream. 

Peppermint Oreo Cheesecake Dip | Sweet Treats and More

This Peppermint Oreo Cheesecake Dip is a must-make dip for any holiday parties you have, or a fun dessert to snack on tonight!! 

A simple cheesecake dip made with cream cheese, powdered sugar and cool whip is made even sweeter with crushed candy canes and Oreos.  Even though it’s super simple, it’s rich and decadent!  Serve it with graham crackers or fresh strawberries, or go ahead and just eat it with a spoon.  

You will loooove it!   

Peppermint Oreo Cheesecake Dip | Sweet Treats and More


Peppermint Oreo Cheesecake Dip
  1. 2 (8 oz) packages Philadelphia cream cheese, soft
  2. 1 cup powdered sugar
  3. 8 oz. Cool Whip
  4. 8-10 Oreos, crushed
  5. 4-5 candy canes, crushed
  1. Beat cream cheese with an electric mixture until smooth. Gradually add powdered sugar and beat until smooth. Next slowly beat in whipped cream. Gently fold in crushed Oreos and candy canes.
  2. Chill for 30 minutes to an hour before serving. Serve with graham crackers, fruit, or a spoon :)
  3. *use more or less Oreos and candy cane to preference and crush into as big or small of pieces as desired
Sweet Treats & More

Chocolate Chip Gingerbread Muffins with Cream Cheese Glaze

Chocolate Chip Gingerbread Muffins with Cream Cheese Glaze | Sweet Treats and More

This week is turning out to be another cold, rainy one.  Rain is the new snow for us, so I think it’s time I buy an umbrella. The last couple of times I’ve taken Owen to preschool have been impeccably timed with a down poor of rain. Which means, I hauled the baby, Miles, and Owen all into the school…in the pouring rain with no umbrella.  It’s hard enough without the rain, let alone getting soaked.  

Last time we got hit by the torrential downpour, we hurried home, changed into warm clothes and I started baking. Muffins and hot cocoa were a must! 

Chocolate Chip Gingerbread Muffins with Cream Cheese Glaze

These gingerbread muffins are studded with mini chocolate chips and drizzled with a cream cheese glaze.  Eat them while they are warm and everything kind of melts in your mouth! There’s something so comforting about the spiced gingerbread flavor of these babies with a warm cream cheese glaze.  

They’re the perfect muffins for cold winter days or to add to your holiday brunch menu!  

Chocolate Chip Gingerbread Muffins with Cream Cheese Glaze

PS~ these are also really good with white chocolate chips and even good without the glaze!! 

Chocolate Chip Gingerbread Muffins with Cream Cheese Glaze
for the muffins
  1. 1 1/2 cups flour
  2. 1/2 cup brown sugar
  3. 1 tsp ginger
  4. 1/2 tsp cinnamon
  5. 1/4 tsp allspice
  6. 3/4 tsp baking powder
  7. 1/2 tsp baking soda
  8. pinch salt
  9. 1/3 cup molasses
  10. 1/2 cup coconut oil, melted and cooled slightly (or vegetable oil)
  11. 1/3 cup milk
  12. 1 tsp vanilla
  13. 2 eggs
  14. 1/2 cup chocolate chips (milk or white chocolate)
for the cream cheese glaze
  1. 4 oz cream cheese, soft
  2. 1/2 cup powdered sugar
  3. 1/4 tsp vanilla extract
  4. 3 tablespoons milk
  1. In a mixing bowl, combine flour, brown sugar, ginger, cinnamon, allspice, baking powder, baking soda, and salt.
  2. Make a well in the middle of the dry ingredients and add all wet ingredients (eggs, oil, molasses, vanilla) and stir until combined.
  3. Gently fold in chocolate chips. Bake for 20-22 minutes.
  4. Drizzle with cream cheese (recipe below) and serve.
for the glaze
  1. beat cream cheese until smooth. slowly mix in powdered sugar and milk. whisk in vanilla. drizzle over muffins.
Sweet Treats & More

Pumpkin Cream Pudding Pie

Pumpkin Cream Pudding Pie | Sweet Treats and More #pumpkin #pie #Thanksgiving #recipe

My friend Jill brought us dinner after I had Graham and with it she made the most amazing banana cream pie.  I single-handedly ate the entire thing.  After several slices of the homemade deep dish pizza she made us.  Of course,  it was justified by the fact that I’m a nursing mama.  We are supposed to eat more 😉

Truth is, with my first baby breastfeeding melted the weight right off but I haven’t been so lucky with baby number three.  I’ve had to pump the breaks a little.  No more pie after every meal for me 😐  Even though I could have easily eaten this entire Pumpkin Cream Pudding Pie as well.

 It was inspired by my friends banana cream pie,  made with layers of creamy vanilla pudding and sweetened pumpkin cream cheese.

Pumpkin Cream Pudding Pie | Sweet Treats and More #pumpkin #pie #Thanksgiving #recipe

Instant vanilla pudding, sweetened condensed milk, and fresh whipped cream make the vanilla pudding layer.  This by itself could be devoured with a spoon.  It’s heavenly.  Poured over a pumpkin cream cheese layer in a pie crust and it’s one  pretty dreamy pie, perfect for the holidays.  

I used a graham cracker crust but you can use any pre-made crust you’d like.  This recipe will make two pies so there will be plenty to go around! 

Pumpkin Cream Pudding Pie | Sweet Treats and More #pumpkin #pie #Thanksgiving #recipe

Pumpkin Cream Pudding Pie
  1. 2 pre-made graham cracker pie crusts
  2. 1 (4 oz) package instant vanilla pudding
  3. 1 (14 oz) can sweetened condensed milk
  4. 1 (14 oz) can pumpkin
  5. 8 oz cream cheese, soft
  6. 1/3 cup sugar
  7. 1/2 tsp vanilla
  8. 1/2 tsp pumpkin pie spice
  9. 1 pint whipping cream (need 1 cup whipped cream + additional for topping)
  10. 1 tbsp sugar
  1. In a medium bowl beat whipping cream and 1 tbsp sugar until soft peaks form, set aside.
  2. In a separate bowl whisk instant vanilla pudding and sweetened condensed milk together. Chill until thick (like pudding consistency) then gently fold in one cup of the whipped cream. Return to the fridge to chill.
  3. In another bowl, beat cream cheese until soft and no lumps. Add pumpkin, sugar, vanilla, and pumpkin pie spice and beat until creamy.
  4. Divide and pour half of the pumpkin cream mixture into the two pie crusts. Pour the vanilla cream pudding over the pumpkin cream layer (dividing evenly among pies). Chill for an hour before serving. Serve with fresh whipped cream on top!
Sweet Treats & More

Peanut Butter & Jelly Cream Cheese Ball and $10,000 Kitchen Makeover Giveaway

One of the best parts of my job is being able to work with brands who support a positive cause.  Which makes me really excited to be partnering with Smucker’s Natural Fruit Spreads and the Mom it Forward Blogger Network to participate in the Smucker’s “Spread a Little Sunshine” campaign!  (I have been provided product and compensation for this post but as always, I’m here to share my own opinion!)Peanut Butter and Jelly Cream Cheese Ball | Sweet Treats and More #spreadalittlesunshine #sponsored #smuckers

Smucker’s is giving one lucky winner a $10,000 kitchen makeover! Talk about a dream!  To enter the sweepstakes all you have to do is share how you “Spread a Little Sunshine.”  How do you pay it forward to people? Help people? Or just make someone’s day a little better? 

Share how you “Spread a Little Sunshine” at the following: 

For full details click here!

Peanut Butter and Jelly Cream Cheese Ball | Sweet Treats and More #spreadalittlesunshine #sponsored #smuckers

 Smucker’s has been spreading their own sunshine with their All Natural Fruit Spreads.  Have you tried them?  We always buy the All Natural Strawberry Fruit Spread (my four year old loves plain jelly toast and jelly sandwiches) but they have a variety of flavors, all made with quality ingredients from natural sources (and are non-GMO!!)  

To spread a little sunshine in my own way (with food, duh), I made this Peanut Butter & Jelly Cream Cheese Ball.  A peanut butter and jelly sandwich may be kid food, but it still one of my favorite things to eat.  It is reminiscant of childhood and makes me feel pretty good.  Dessert makes me  fee; pretty good too. So I created a sweet cream cheese ball, loaded with peanut butter and gobs of Smucker’s All Natural Strawberry Fruit Spread, studded with peanut butter chips:) 

Peanut Butter and Jelly Cream Cheese Ball | Sweet Treats and More #spreadalittlesunshine #sponsored #smuckers

It’s a feel good dessert that you should probably make and probably share with your friends.  So they can feel good too.  The gift of food (and drink) is just one small way I like to “spread a little sunshine.”  I hope dinner for a friend out of the blue, a warm plate of brownies, or a Route 44 Diet Coke from Sonic, makes their day like it does for me!

Peanut Butter and Jelly Cream Cheese Ball | Sweet Treats and More #spreadalittlesunshine #sponsored #smuckers

Enjoy and good luck!! 

Peanut Butter & Jelly Cream Cheese Ball
  1. 8 oz cream cheese, soft
  2. 3/4 cup peanut butter (I used crunchy)
  3. 1/3 cup powdered sugar
  4. 1/2 teaspoon vanilla
  5. 1/2 cup Smucker's All Natural Strawberry Fruit Spread
  6. 1 to 1 1/2 cups peanut butter chips
  1. Beat the cream cheese and peanut butter together. Slowly beat in vanilla extract and powdered sugar. Place spoonfuls of Smucker's All Natural Strawberry Fruit Spread throughout the mixture, gently folding in. You don't want it to be completely mixed in, but more "dotted" with jelly.
  2. Shaped into a ball and wrap in saran wrap and let chill for one hour in the fridge.
  3. Roll the ball in 1 cup peanut butter chips. Serve with graham crackers.
  4. *store in the fridge until ready to serve
Sweet Treats & More

Banana Cream Caramel Cheesecake Dip

It’s always a little weird explaining to people what my job is.  Writing a food blog. Taking pictures of food.  Sharing recipes with people online. Some people look at me like I’m crazy, it’s confusing to some, and some people think it’s awesome.  Telling people that I attended a food blogger’s conference in Miami, Florida gets me more of those crazy looks. main

But that’s what I love about going to blog conferences, I’m surrounded by people that get what I do!  I have something in common with everyone there.  And we are all there to learn together, learn from each other, and eat a lot of food together (of course).   But I also get to connect with great brands and take advantage of the classes taught- from beginner basics to tips on blogging from some of the most successful bloggers out there.  

blogher food miamiThis was the second Blogher Food Conference I attended and this year I was sponsored by Pretzel Crisps to go. I was thrilled to be sponsored by a brand I was already in love with.  The original flavored Pretzel Crisps got me through my first trimester of my pregnancy.  And for the last couple of months I’ve had a pantry stocked full with a variety of flavors, and my family loves snacking on all of them.  I always throw some in my diaper bag, take a bag to the park with us, or pack them in lunches. 

And I’m always finding something to dip them in…

Like this Banana Cream Caramel Cheesecake Dip.  Yes, you heard it.  The flavors of Banana Cream, Caramel, and  Cheesecake whipped up into a dreamy dip.

Let’s talk about it.  Rich and creamy, and chalk full of bananas.  Just a few ingredients are needed- instant vanilla pudding, dream whip, cream cheese, milk, vanilla and bananas.   And some caramel sauce to drizzle all over the top (it’s the icing on the cake). I like to use vanilla pudding mixed with banana slices to give the dip  a more natural banana flavor, but you can also use instant banana pudding if you want.  

You’ll want to eat this stuff with a spoon:) What’s left after that, grab some pretzel crisps and dig in.  The salty combination with the banana-caramel flavors is perfect.  Juuuust perfect!                                                                                  

Banana Cream Caramel Cheesecake Dip
  1. 1 (5.1 oz) Instant Vanilla Pudding (can use instant banana pudding as well)
  2. 1 envelope dream whip
  3. 1 tsp vanilla extract
  4. 8 oz cream cheese, soft
  5. 1 3/4 cup cold milk
  6. 2 bananas
  7. Caramel Ice Cream topping
  1. In a medium bowl beat dream whip, vanilla extract, and 1/2 cup cold milk with a hand mixer until peaks form.
  2. Add vanilla pudding and remaining 1 1/4 cups cold milk and beat until creamy. In a separate bowl, beat cream cheese until smooth and no lumps. Slowly beat vanilla pudding mixture into the cream cheese, about 1/2 cup at a time, beating until smooth and creamy each time.
  3. Peel and slice bananas. Gently stir one banana into the dip mixture. Pour into a serving bowl and top with more slice bananas. Drizzle with caramel and top with whipped cream.
  4. Serve with original Pretzel Crisps, fruit, or graham crackers.
Sweet Treats & More
 Check out this No Bake Cheesecake Dip with Raspberry Sauce Carrian from Oh Sweet Basil made, dished up with Pretzel Crisps as well!!

Rainbow Sprinkle Cheesecake Cookies

Rainbow Sprinkle Cheesecake Cookies || Sweet Treats and More.  Soft and gooey cookies loaded with cream cheese and sprinkle

I think kids will eat anything if it’s got sprinkles in it, or on it.  I’ve been pouring sprinkles in a small bowl of greek yogurt, slicing up some fruit, and calling it fruit dip.  My kids got nuts for it.  I of course have to keep pouring in sprinkles, because really, that’s all they are after- the bright, colorful, little specks of SUGAR! But I figure hey, they’re getting some fruit and some protein in by default so it’s all good.  

It was obviously a no brainer that my kids were going to love these Rainbow Sprinkle Cheesecake Cookies.  Sugar on sugar?  No duh.  They’re completely covered in sprinkles, and the dough is loaded with sprinkles. It’s sprinkle overload.  But there is also cream cheese in dough, which makes them so soft and a little bit gooey.  Let’s be honest….cream cheese makes everything better:)  
Rainbow Sprinkle Cheesecake Cookies on

You’ve got two things, sprinkles and cream cheese making these cookies DANGEROUS.  You definitely don’t want to overcook these.  Don’t even let the edges brown.  If they’re slightly undercooked, you get an even gooey-er, more cheesecake like textured cookie.  

A serious win.  

And now my kids are asking for sprinkle cookies for breakfast, lunch, and dinner.  We’ve got to ditch them pronto.  

Rainbow Sprinkle Cheesecake Cookies || Sweet Treats and More

Rainbow Sprinkle Cheesecake Cookies
  1. 1/2 cup butter, soft
  2. 4 oz cream cheese, soft
  3. 1 cup sugar
  4. 1 egg
  5. 1/2 tsp vanilla extract
  6. 1 2/3 cup flour
  7. 1/4 tsp baking powder
  8. 1/2 tsp baking soda
  9. pinch of salt
  10. 1/3 cup rainbow sprinkles (plus more for rolling in)
  1. Preheat oven to 350.
  2. In the bowl of a stand mixer, beat butter and cream cheese together until smooth. Mix in sugar, egg, and vanilla and beat until creamy.
  3. In a small bowl combine flour, baking powder, baking soda, and salt together. Slowly mix dry ingredients into the wet ingredients and mix until combined well.
  4. Stir in 1/3 cup of rainbow sprinkles (stir in with a spoon). Chill dough in the fridge for 30-45 mins.
  5. Pour additional sprinkles into a shallow bowl.
  6. Make one in balls out of the dough, and roll each into the bowl of sprinkles, coating the entire thing. Place on a baking sheet and bake for 10-12 minutes. You don't want the edges to brown. The top may not be completely set but you can let them continue to cook on the pan once removed from the oven. Let cool and then enjoy!
Adapted from from these Cheesecake Cookies
Sweet Treats & More

Garlic & Basil Whipped Feta

Basil Whipped Fetamain

Whipped feta has been something on my list of things to try ever since seeing it over on Jessica’s blog.  It just looked sooo fluffy.  Considering how much I love feta cheese, and how easy this stuff is to make, I’m kicking myself for not making it sooner.  It’s as easy as whipping some feta cheese and cream cheese together.  I was feeling a wee bit adventurous and whipped in a little garlic and chopped basil.  

Salty, savory, and a little tangy.  You want this in your life, on your crackers, smeared on bread, crostini, and sandwiches.

Basil Whipped Feta 11

We devoured most of it by spreading it onto thin crispy, herbed crackers, and made some super cheesy sandwiches with this smeared all over the bread (recipe coming next week!).  

It’s a must make you guys.  Must make! 
Basil Whipped Fetamain4

Garlic & Basil Whipped Feta
  1. 8 oz crumbled feta cheese, room temperature
  2. 4 oz cream cheese
  3. 1/2 tsp minced garlic
  4. 1 1/2 tbsp chopped basil
  5. 2-3 tbsp extra virgin olive oil
  6. Salt & Pepper to taste
  1. Whip cream cheese and feta until smooth and creamy and there are no lumps. Slowly whip in minced garlic, basil, extra virgin olive oil and salt and pepper. Whip on high for 2-3 minutes until fluffy.
  2. spread on crackers, crostini, sandwiches
Adapted from How Sweet Eats
Adapted from How Sweet Eats
Sweet Treats & More

Dark Chocolate Cheesecake Pretzel Fruit Bites

I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own. 

I’m a snack-a-holic with a major sweet tooth.  You guys know that.

Lately I’m finding all sorts of ways to snack  and satisfy my sweet tooth with the new Snack Delights from Philadelphia.  I’ve been using the dippable spreads to make some really tasty snacks.  Sweet snacks.  Borderline dessert-snacks.   The dark chocolate cream cheese spread is a favorite, and it’s taken snack-time at our house to a whole new sweet and indulgent level.   

Exhibit A:

Pretzel Snack Delights-(2)

Dark Chocolate Cheesecake Pretzel Fruit Bites. Pretzel crisps, slathered in dark chocolate cream cheese spread, topped with diced strawberries and blueberries. The perfect snack-kind-of-dessert.  Rich and chocolaty.  Sweet and fruity.  Salty.   And not one to feel too guilty about, right? 

Pretzel Snack Delights5

You might remember Philadelphia challenged me to enjoy 100 Days of Delights by taking time every day to enjoy something sweet.  Clearly, I’m having no problem there. 

Have you tried the Snack Delights yet?  Do you have a favorite snack you’re enjoying with them?

snack delights dark chocolate fruit pretzel bites-(4)

Dark Chocolate Cheesecake Pretzel Fruit Bites
  1. 1 container Dark Chocolate Philadelphia Snack Delights
  2. 1 bag Pretzel Crisps
  3. 1 cup diced strawberries
  4. 1 cup diced blueberries
  1. Combine strawberries and blueberries together.
  2. Spread a thin layer of dark chocolate spread onto pretzel crisps and top with a spoonful of mixed berries.
Sweet Treats & More


Chocolate Swirled Coconut Cupcakes for the Birthday Boy!

Chocolate Swirled Coconut Cupcakes-9On Friday, little Miles turned one.  How a his first year went by so quickly baffles me.  To think this time last year I was snuggling a very sleepy, very tiny, new born baby boy makes my heart burst a little.  I loved that new born baby stage.  

But one year old Miles is pretty incredible too.  And so much fun.  We still can’t get enough his forever giving smiles.  

Chocolate Swirled Coconut Cupcakes-4-2

At one year old, he loves blueberries, and chomps at the bit when he sees them.  

He loves music, and scoots and twists around the room when it’s playing.  

He likes to pick on his older brother….I thought it’d would be the other way around.

He bear-crawls everywhere and is so dang speedy.  He shows no real interest in walking.

Or cupcakes either.  He never did eat the thing.  But sure looked cute looking at it.  Maybe just Owen 

chocolate swirled cupcakesI adapted the cupcake base from Your Cup of Cake (because Lizzy’s cupcakes are always amazing!).  I used a yellow cake mix with coconut oil to give them the perfect touch of coconut flavor!  It made them really soft and tender too.  Then I melted some chocolate chips and swirled into the cupcake batter as well.  Kind of fun! 

Chocolate Swirled Coconut Cupcakes-14A big old swirl of Vanilla Bean Cream Cheese Frosting with a sprinkle of mini chocolate chips just seemed like the right thing to pile on top of these babies.  And even though Miles wanted nothing to do with them, we celebrated my brother-in-law’s birthday last weekend as well, and they disappeared.  Thankfully.

Chocolate Swirled Coconut Cupcakes-6

Chocolate Swirled Coconut Cupcakes w/ Vanilla Bean Cream Cheese Frosting
  1. 1 box yellow cake mix
  2. 3 eggs
  3. 1/2 cup melted coconut oil, cooled
  4. 1/2 cup sour cream
  5. 3/4 cup milk
  6. 1 tsp vanilla bean paste or vanilla extract
  7. 1/2 cup milk chocolate chips
  8. 1 (8oz) package of cream cheese, soft
  9. 1/4 cup butter, soft
  10. 1 1/2 tsp vanilla bean paste
  11. 3-4 cups powdered sugar
  12. 2-4 tbs milk or whipping cream
  13. 1/2 cup mini chocolate chips
  1. Preheat oven to 350. Line a cupcake pan with liners and set aside.
  2. In a mixing bowl combine cake mix, eggs, coconut oil, sour cream and milk and stir until just combined.
  3. Fill each cupcake liner 1/2 full with cupcake batter.
  4. Microwave 1/2 cup milk chocolate chips together until melted. Spoon a heaping teaspoon into the center of each cupcake. Swirl chocolate into the batter using a tooth pick.
  5. Bake for 20-25 minutes or until a tooth pick inserted comes out clean.
  6. Let cool before frosting.
  7. For the frosting beat cream cheese and butter together until creamy. Beat in vanilla bean paste, then slowly start mixing in powdered sugar, alternating with one tablespoon of milk or whipping cream at a time. Once all mixed in, beat for several minutes until thick and fluffy.
  8. Pipe onto cupcakes and top with a sprinkle of mini chocolate chips.
  1. cupcake recipe adapted from Your Cup of Cake
Sweet Treats & More


100 Days of Delight

snack delights

I used to think being a stay at home mom would be the best and easiest job in the world.  After three years of being on the job, I can say that it is the best job in the world (for me), but probably the hardest.  And that’s okay, because I wouldn’t trade it any other job- it was a choice I made and I’m grateful that I get to be at home with my boys every day.

snackdelightstwoIt’s definitely not always playdates and cupcakes (once upon a time I think I thought it would be).  It’s hard work and can be exhausting.  And boys are busy! I’m in diaper-changing, mess-cleaning, million-loads-of-laundry, and constant referee mode all week long!   

So when Philadelphia challenged me to enjoy 100 Days of Delight by taking time every day to enjoy something sweet, I jumped at the opportunity.  Because no matter what our job is, we all deserve a little break in the day to enjoy something we love.  Whether it’s a quick workout, reading a good book, dancing to our favorite song, or indulging in our favorite treat, we all deserve a little delight in our day!

snack delights twoI crave something sweet every day, usually at nap time while I write the next blog post or edit photos…before I get to the laundry.  And right now I’m indulging in these Snack Delights from Philadelphia.  Have you tried them?  They are so smooth and creamy, you’ll want to dip EVERYTHING in them.  Your favorite fruits, nuts, and crackers make the perfect dippers

snackdelightsFollow along, and join me in 100 Days of Delight with Philadelphia.  Take time for yourself every day, enjoy something sweet, and get snacking with Philadelphia’s Snack Delights!  You can see more of my every day delights on Facebook, Instagram, Twitter and Pinterest! 

I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own.