Strawberry Shortcake Push-Up Pops

I recently had the honor of making some tasty treats

for one of my best friend's baby showers!

Her sister and mom were planning everything 

and I offered to make something sweet!

After a little discussion, we decided on...

Strawberry Shortcake Push-Up Pops!

I've never made ANY version of a Push-Up Pop, 

but I've done my fair share of baking so I said "YES!"

I mean, how hard could it really be???

They didn't look that hard to make,

And a little extra work for such a great friend is worth it!

Keep reading to find out how the beauties above were made.

The Goods:

Boxed Pound Cake

Fresh Strawberries

Powdered Sugar

Whipping Cream

Vanilla

Eggs

Butter

Cream Cheese

Now before you start to freak out...

Yes, that is A LOT of ingredients in the picture above.

But it's everything that's needed to make FOUR times the original recipe. 

Why four times you ask?

The original recipe (found below) makes about a dozen, 

but I needed a total of 50, yes FIFTY, Push-Up Pops! 

Make the pound cake layer.

Combine cake mix, 2 eggs and 1/2 Cup butter.

Spread into a greased jelly roll pan and set aside.

Melt remaining 1/4 butter and soften cream cheese in microwave.

Beat cream cheese, 2 eggs, powdered sugar, melted butter and vanilla

until fluffy - about three to five minutes.

Pour over pound cake mixture in pan, spreading to the edges.

Bake at 350 degrees for 45 minutes or until golden brown.

And done!

Cool cake completely.

Cut into circles with open end of push-up pop container.

Also, cut the same number of little squares using remaining cake.

Assemble your push-up pops,

and put them in the stands!

(Post on homemade stands coming soon!!)

When ready to make pops,

cut up fresh strawberries

and make some yummy whipped cream!

Assemble your Push-Up Pops!

Put a circle cake on the bottom of the pop,

then a layer of whipped cream and strawberries.

Now comes a little square of cake and of course,

more whipped cream and strawberries!!

That's it!!!

Put on the tops and cute little stickers and you're DONE!

With the mama to be!

These babies were a BIG hit and I can't wait to make them again.

And even try making a different kind of Push-Up Pop too!

Now for the recipe...

The recipe I used was found in the book, Push-up Pops.

But because I'm me, I modified the recipe just SLIGHTLY!

3/4 Cup butter, divided

1 box pound cake mix

4 eggs - room temp, divided

1 (8oz) package cream cheese

2 Cups powdered sugar

1 Teaspoon vanilla extract

2 Pints fresh strawberries

whipped cream - fresh or canned

To make the cake:

Combine cake mix, 2 eggs and 1/2 Cup butter.

Spread into a greased jelly roll pan and set aside.

Melt remaining 1/4 butter and soften cream cheese in microwave.

Beat cream cheese, 2 eggs, powdered sugar, melted butter and vanilla

until fluffy - about three to five minutes.

Pour over pound cake mixture in pan, spreading to the edges.

Bake at 350 degrees for 45 minutes or until golden brown.

Cool cake completely.

Cut into circles with open end of push-up pop container.

Also, cut the same number of little squares using remaining cake.

To assemble your Push-Up Pops:

Put a circle cake on the bottom of the pop,

then a layer of whipped cream and strawberries.

Next add a little square of cake and some more 

whipped cream and strawberries!

Edamame Quinoa Salad

I've been out of town for a bit watching my two adorable nephews

(look for a VERY LONG post on that soon!),

so today I'm posting a recipe I've been meaning to get posted for awhile!

And I think it's great timing because I haven't posted about quinoa for a bit,

so I figured now would be a great day to post another delicious recipe using the super grain!

When reading a Better Homes and Gardens a few months back,

I ran across for a quinoa recipe that looked amazing.

It was simply called Edamame Quinoa Salad,

but it had LOTS of goodies I loved.

I couldn't wait to make this new quinoa recipe!!!

The Goods:

Cooked Quinoa*

1 Cup Shelled Edamame, thawed if using frozen

1 Cup Corn Kernels, I used fresh but frozen is fine

1/2 Cup Cherry or Grape Tomatoes, halved

1/4 Cup Cilantro, chopped

1/4 Cup Fresh Lime Juice

2 Tablespoons Olive Oil

Combine everything in a large bowl, toss and combine.

Package salad for lunches. Or as seen above, 

individual containers for co-workers to enjoy too!

Hope you enjoy as much as I did!!

*To cook, start with 1/2 Cup quinoa and 1 Cup water.

In a saucepan, combine water and quinoa.

Bring water to a boil, reduce heat

and simmer until water is absorbed. 

See THIS post for quinoa cooking/cooling pictures.

Homemade Pesto: Take 2!

My herb garden is doing really well

and I have a TON of basil.

So what's someone with so much basil do?

They decide to make a yummy pesto

and of course, then blog about it!

Years ago, I blogged about making Sunflower Seed Pesto.

It is really good and a great option for someone allergic to tree nuts.

I didn't need to omit tree nuts, so I used pecans in today's recipe!

Like most recipes I make,

this is pretty simple to whip up.

It tastes AMAZING,
and can even be made a few days before!

Now let me show you how easy it really is!!!

The Goods:

2 Cup Fresh Basil

2 Cloves Garlic

1/4 Cup Pecans

1/2 Cup Fresh Parmesan

2/3 Cup Olive Oil

Salt

Pepper

Add basil, pecans and garlic to food processor and chop.

Drizzle in 1/2 Cup oil and process until incorporated and smooth.

If using immediately, add remaining oil and cheese.

If using later (or even to freeze), drizzle remaining oil on top.

When ready to use, thaw and then incorporate cheese.

The finished product!

It was so so SO good!!!

I like to use my pesto on pasta of course,

but it's also great on a sandwich or even fries too!

Chopped Italian Salad

For as long as I can remember,

I've always loooooooved salads.

And what's even better,

is when I can make a salad a whole meal!

Awhile ago I blogged about Giant Salads

that I make and eat for lunch often.

They're always filling and I love eating them. 

In fact - I'm planning to have them this week.

But today...

I want to tell you ALL about a super easy and incredibly tasty

CHOPPED ITALIAN SALAD!!!

The Goods:

Romaine Lettuce

Salami

Mozzarella

Tomatoes

Cucumbers

Red Onion

Garbanzo Beans

Artichoke Hearts

Kalamata Olives

Peppernchini

Lemon

Italian Dressing

Chop up your lettuce, salami, mozzarella, tomatoes, cucumbers, 

red onion, artichoke heart, kalamata olives and peppernchini.

Put in a large bowl, add dressing and fresh lemon juice.

Toss to combine and serve in a large bowl.

That's it!!!

I decided I needed something besides salad,

so I made up a batch of the yummy rolls featured in this post!