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Archive for the ‘Desserts’ Category

What is better than something delicious, creamy and cool on a hot summer day? Vanilla pudding pops for your kiddo! Check out this great recipe!

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This past weekend my family had a clambake on the beach (yup…clams, oysters, lobsters, hot dogs, the works…essentially is a BBQ on the beach on the East Coast). The end of the clambake is always one of my favorite parts with the kids – roasting marshmallows and making s’mores! We are huge fans of s’mores in the summer. Who isn’t? But what is a Mom to do when there isn’t a campfire?

Cool WHIP Smores
Frozen COOL WHIP is the perfect stand-in for marshmallows and instantly makes the classic s’more into a refreshing cool summer treat. 

  • 8 graham cracker squares
  • 8 ice cream scoop-sized portions of COOL WHIP Whipped Topping
  • 4 Hershey’s bars, broken in half

Directions: Make 4 S’mores by combining the COOL WHIP, Hershey’s and graham crackers.



Lego Smores (fun for little boys!)

  • 2 graham crackers broken up into the rectangle shapes along the perforation
  • 1 bar Hershey chocolate
  • 4 large marshmallows
  • 16 mini marshmallows

Directions: To assemble. Place 1 quarter of the chocolate bar on one of the graham cracker rectangles. Top it with a heated large marshmallow (heat by fire or microwave – your choice), and top with second graham cracker. Dip one end of a mini-marshmallow in water and stick it on top of the graham cracker so there are three marshmallows per cracker. Eat!



Breakfast S’more Waffles

  • 3 toaster waffles, freshly toasted
  • mini-marshmallows
  • 1 chocolate bar

Directions:Layer the mini-marshmallows and chocolate with the toasted waffles and toast the sides briefly in front of the fireplace or with kitchen torch. Enjoy!


 

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Looking for popsicle recipes for kids? Want something that’s a little different? Just needing a treat to cool off in the hot weather? Here are a few fantastic popsicle recipes for kids and adults.

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Make this hysterical cake for daddy this Father’s Day – a remote control cake! Of course, I am not a proponent of promoting television watching, but in my home growing up, my dad definitely had “control” over the TV’s remote control…or he would fall asleep with it in his hand where you couldn’t move it. Ha!  Bake this cake or even make a big brownie sheet and decorate it with your children for this Sunday’s Father’s Day!

INGREDIENTS:

  • 1 baked 13- by 9-inch cake or brownie
  • Dad’s favorite frosting
  • Gel icing
  • Various candies

INSTRUCTIONS:

1.     Slightly trim the long sides of a baked 13- by 9-inch cake or brownie to resemble a remote control.

2.     Spread on a layer of Dad’s favorite frosting, then press on various candies (we used Skittles, M&M’s, and Spree candies) for control buttons.

3.     Finally, use gel icing to add numbers, arrows, or other symbols to some of the buttons.

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Cap off your child’s school year with a treat that fits the occasion–a chocolate mortarboard with a fruit-leather tassel. You may want to make enough to share with a few classmates. Bon-Apetit!

INGREDIENTS:

  • Miniature peanut butter cups
  • Frosting or peanut butter
  • Chocolate-covered graham crackers
  • Fruit leather

INSTRUCTIONS:

  1. Place a miniature peanut butter cup, bottom up, on a plate. Top with a small dollop of frosting or peanut butter, then press on a chocolate-covered graham cracker.
  2. For a tassel, tightly roll up a small square of fruit leather. Cut fringe on one end and attach the other end to the center of the graham cracker with another dab of frosting or peanut butter.

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To all of our loyal readers:

I am sorry I have been a little M.I.A. lately! I am getting ready for my wedding that is in 2 weeks (and counting), and working diligently on prepping and gearing up our Le Top and Rabbitmoon websites with our Fall 2012 collections for you shoppers and fans! I promise to be back with great daily blog posts soon, and appreciate your understanding for our minimized  blog posts the past few weeks. Keep busy with your little ones with this SUPER CUTE cookie recipe…could be a cute idea for mother’s day!! Or to even give to your grandmother’s (as long as they aren’t diabetic)!

 

THE RECIPE!
Yield:
Makes 8-10 cookies

Cookies are a perfect-size snack for little hands. This recipe was designed with kids in mind!

Older children can use their hand to outline the cookies, drawing around it on the dough with a skewer and using a knife tip to cut along the line. If your child can’t cut with a knife, make a pattern from a manila folder or translucent parchment works well; it will allow you to see the shape of the cookie through it.

INGREDIENTS:

For Dough

  • 2 cups sifted all-purpose flour, plus more for dusting
  • 1/4 teaspoon table salt
  • 1/2 teaspoon baking powder
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract, for decorating

For Decorating

  • 1 large egg white
  • 1 teaspoon water
  • Sanding sugar

DIRECTIONS:

  1. In a large bowl, sift together flour, salt, and baking powder. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, and beat until smooth, about 1 minute.
  3. Add reserved flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic, and refrigerate for about 45 minutes.
  4. Make cookie pattern and heart stencil while wrapped dough is chilling. For the pattern, have your child trace his or her hand on a manila file folder, and cut out the tracing. You will lay this on the dough and trace around it with the tip of a paring knife. For the heart stencil, cut a heart shape from a piece of parchment paper, discarding center.
  5. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. On a well-floured work surface, roll out cold dough to 1/8 inch thick. Cut out hand shapes. Transfer cookies to prepared baking sheets. Refrigerate until firm, about 15 minutes. Dough scraps may be re-rolled twice.
  6. To decorate the cookies with sanding sugar hearts, lay the heart stencil over a cookie. Combine the egg white with the water in a small bowl. Brush the egg wash in the heart, and sprinkle with sanding sugar. Lift stencil and repeat with remaining cookies. Bake until edges just begin to brown lightly, 8 to 10 minutes. Let cookies cool on pans for 3 minutes before transferring to wire racks to cool completely.

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When you’re looking to turn a classic recipe into something so irresistibly delicious, there’s only one thing to do … add a kick of cake mix. Dry cake mix lends a delicious cake batter flavor to the dough, filling, and icing of these totally incredible (and totally easy!) cinnamon rolls. Whether you’re serving them up for a big day or just adding a bit of oomph to your weekend breakfast table, these Birthday Cake Cinnamon Rolls are totally fab!

Birthday Cake Cinnamon Rolls

INGREDIENTS 

  • 1 1/2 cup very warm water
  • 1 packet of yeast
  • 2 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/2 cup yellow cake mix (I prefer Betty Crocker.)
  • 2 cups flour

For the filling:

  • 3/4 cup butter melted
  • 1 tablespoon cinnamon
  • 1 cup brown sugar
  • 1/2 cup yellow cake mix

For the icing:

  • 6 cups powdered sugar
  • 1/2 cup cake mix
  • 4 tablespoons butter melted
  • 3-5 tablespoons milk
  • 1 teaspoon vanilla

DIRECTIONS:

Pour the water into a very large bowl. Whisk in the yeast. Then the sugar. Allow the mixture to rest for 2-3 minutes. Stir in the salt, olive oil, and 2 1/4 cups of the flour. Sprinkle just enough flour over the dough until it becomes pliable enough to knead. Knead the dough until it becomes soft and elastic. Cover with a clean cloth and set aside, allowing the dough to rise for 45 minutes.

Preheat the oven to 375 degrees. Roll the dough out on a lightly floured surface, until it’s about 1/2″ thick. Drizzle butter across the dough, sprinkle with sugar, cinnamon, and cake mix. Roll tightly into a roll, then slice into 2″ pieces with a sharp knife. Place rolls on a lightly greased baking sheet and allow them to rise for 15 minutes more before putting them in the oven and baking for 15-20 minutes, or until golden brown.

In a stand mixer, beat together all icing ingredients until a spreadable frosting is formed. Drizzle over hot rolls. Sprinkle with rainbow sprinkles. Serve and enjoy!

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