I love all no bake cookie dough but there’s something special about this one made with homemade cashew butter that makes it even better. The rich nutty cashew flavor with sweet honey, dark chocolate chips and flaky sea salt almost transforms it into a desert all its own. I love making these for my kiddos when we travel or go on road trips. They’re a really great afterschool snack, and it’s a treat that I’m not too worried about giving a few of. I cannot wait to hear what you think about these. To learn how to make them watch the video below and then scroll down for the full recipe!

No Bake (Cashew) Cookie Dough Recipe

by Brandi Milloy

Ingredients

• 1/2 cup cashew butter

• 2 tbsp. honey

• 2-4 tbsp. coconut flour

• 1/2 tsp. salt

• 1/4 cup mini chocolate chips

• sprinkles

Directions

1. Combine your nut butter, honey and coconut flour. Add your salt, chocolate chips and sprinkles and fold to combine. Scoop onto parchment lined plate and place in fridge for 10-30 minutes to set up. Enjoy! Store in fridge in air tight container.

Brandon Kidd Photo

This post isn’t about my favorite brownie or chocolate chip cookie dough recipe. You can use whatever recipe you want for those OR go ahead and get a box or brownie mix and a log of cookie dough from the store.

The key here is to make sure you don’t over bake your bars. In fact, slightly more than half baked is more like it. Just pour your brownie dough into a prepped 8 x 8 pan and then drop your cookie dough on top until the brownie batter is covered. Bake at 350F for about 30 minutes. Remove from the oven and allow to cool. What makes these bars over the top delicious is the buttery cream cheese frosting and my favorite sprinkles. Just slather the frosting all over the bars and cut into squares. Add sprinkles and you’re everyone’s best friend. The end.

Brandon Kidd Photo

Cream Cheese Frosting

by Brandi Milloy

Ingredients

• 4 oz cream cheese, room temperature

• 1/4 cup butter, room temperature

• 1 3/4 cup powdered sugar

• 1 tsp pure vanilla extract

• tiny pinch of salt

Directions

1. Mix cream cheese and butter together until combined. Add powdered sugar, vanilla and salt and mix until smooth.

2. Enjoy by the spoonful if you please

Brandon Kidd Photo

Brandon Kidd Photo

This post is sponsored by the U.S. Highbush Blueberry Council

These are one of my favorite anytime treats and are way better than the toaster pastry in the box that you ate when you were 10. Bursting with bluetiful blueberry flavor, these are straight up sublime!

Super simple to make and made with three ingredients (store bought pie crust, homemade blueberry jam and glaze), I find myself whipping these up during the week for a sweet treat.

Filled with delicious blueberry jam and topped with sweet glaze and sprinkles, they are almost too pretty to eat! Check out my latest episode on IGTV where i show you how to make these and then scroll down for the full recipe!

BLUEBERRY HAND PIE RECIPE

by BRANDI MILLOY

INGREDIENTS

• BLUEBERRY JAM

  • 4 heaping cups organic blueberries, rinsed

  • 1 cup sugar

• HAND PIES

  • 1/2 cup blueberry jam (recipe above)

  • 1 large egg

  • 2 refrigerated pie crusts

• ICING

  • 1½ cup powdered sugar

  • 1 tablespoon heavy cream or milk

  • 1 tablespoon blueberry jam (recipe above)

  • 1 teaspoon almond extract, optional

• Sprinkles, for garnish

DIRECTIONS

1. For the blueberry jam:

   Place berries in a stainless steel pot and bring to a full boil, mashing the berries with a spoon. Boil for 1 minute on high heat, stirring constantly.

   Using a potato masher, break and smash blueberries. Add sugar and continue to gently boil for 3-5 minutes. Keep cooking and stirring for about 10 minutes or until thickened.

   For the hand pies:

   1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

   2. Crack egg into small bowl with a teaspoon of water, whisk and set aside.

   4. Unroll pie crusts and using a pizza cutter, cut the edges off (about 1 inch off all sides to create two 9-inch squares). Then cut each square into three 3-inch wide strips. You should have 6 total.

   5. Place 1½ tablespoons of jam on the bottom end of each strip. Brush exposed piecrust with egg to glue the sides. Gently fold top part of piecrust over the jam end. Using a fork, crimp the edges together on all sides. Repeat the process with the remaining piecrust.

   6. Place hand pies on prepared baking sheet and bake for 15-18 minutes.

   For the icing:

   In a bowl, whisk together powdered sugar, heavy cream, 1 tablespoon of jam and almond extract until smooth.

   To serve:

   Drizzle icing on top of each pastry tart and garnish with sprinkles.

I just loved hanging with Erin Robinson on the set of her new show, What the Flavor on ClevverTV. She is every bit relatable, adorable and so much fun to be around. It didn't even feel like we were working.  I just loved showing her how to make one of my favorite treats in cake form-a ooey gooey marshmallow cereal treat cake featuring the A team or your childhood (Fruit Loops, Fruity Pebbles & Lucky Charms). We made a "cake layer" of each cereal and put yummy frosting in between. Then because we are both living our best lives, decided to hide Skittles and sprinkles in the middle- cause why not. 

This cake would be perfect for a party especially one where you want to show off how amazing you are. Who doesn't love rice krispie treats and candy? Hello! No one! Be sure to watch some fun behind the scenes we did together below.

Then check out the episode here and then be sure to make the cake and post all your gorgeous photos on instagram and tag me @BrandiMilloy and @ErinRobinson. 

I promise to remake this and post some better pics! LOL This was after we had eaten half of it. Whoopsie.

RAINBOW & SPRINKLES UNICORN MARSHMALLOW CEREAL CAKE

By Brandi Milloy

• 6 tbsp. butter
• 9 cups marshmallows
• 12 cups cereal
• 1-16oz. container frosting
• 1/2 cup sprinkles plus more for decorating
• 3/4 cup skittles or candy of choice plus more for decorating
• cereal marshmallows

Special tools

8" round cake stand

6" round cake tins/pans

Directions

1. Into a heavy bottom pot, 2 tbsp. butter on medium heat, being careful not to burn. Once melted, add 3 cups of cereal and mix. Allow to cool slightly and then press into 6" round cake pan that's been sprayed with non-stick cooking spray.
2. Repeat step 1 until you've made all three layers of cereal cake. Allow to cool.
3. Using a biscuit or cookie cutter, cut out a hole in the center of each cake. Set aside.
4. To assemble: spread a little frosting onto your cake stand to keep the cake from moving.  Place one cereal layer in the center of your stand and top with frosting and sprinkles. Repeat with the next two layers. 
5. Once you have three frosted cake layers stacked on each other, pour your skittles into center of cake and top with a piece of excess cereal to close hole. Frost your cake and decorate with candy, sprinkles and marshmallows. Serve immediately and enjoy!