Archives for category: candy

The hubby’s birthday fell on the weekend of July 4 this year, so I went all out (calorie- and sugar- wise) on an ice cream cake to celebrate his day of turning the big 3-5.

Inspired by a recipe from I ended up with this crazy, cold, candy-filled, fattening, sugar-coma-inducing concoction.

Calorie count: Infinite (lol). Deliciousness factor: Off the charts.

candy shop ice cream cake


  • 2 flavors of ice cream (1 quart each). I used chocolate chip cookie dough, and chocolate.
  • 1/4 c. milk
  • Kit Kat candy bars (I used approximately 40)
  • 1 tub Cool Whip, thawed enough to spread
  • 1 package Oreo cookies
  • 1/2 c. M&M candies
  • parchment paper
  • 9-in springform pan


  • Remove both ice creams from the freezer and let melt so they are soft enough to stir.
  • While waiting on ice cream, combine 24 Oreo cookies and milk in a food processor, which will be the bottom layer for the crust.
  • Coat springform pan with non-stick spray, then place Kit Kat bars upright all around the side of the pan. Place bars as close as possible to each other, with “Kit Kat” facing outward.
  • Cut a piece of parchment paper into the same size circle as the size of the bottom of the pan. Line the bottom of the pan with the paper then press the Oreo crust evenly on top of it.
  • Place in the freezer for 10 minutes.
  • Spread one kind of ice cream evenly over the Oreo crust, then put back in the freezer for 10 minutes.
  • Spread the second ice cream over the crust, and place in freezer for 10 minutes.
  • Top with Cool Whip as frosting, then sprinkle M&Ms on top. I added an Oreo, and you could also put Oreo crumbles on top too.
  • Return cake to freezer for 8-10 hours, or overnight, to set.
  • Remove from freezer 10 minutes prior to serving. Remove the springform ring, then slice cake, and serve.

line spring form pan with Kit Kat

blend Oreos and milk in food processor

Oreos + Milk = Crust

line bottom of pan with parchment paper

Oreo crust

3 layers on top of crust: ice cream, more ice cream, then Cool Whip

1st layer of ice cream

2nd layer of ice cream

frost with CoolWhip and top with candy

remove spring form ring before slicing

candy shop ice cream cake

candy shop ice cream cake

July 2014  – Here we are again, another birthday for the hubs! Last year’s ice cream cake was such a hit I made one again. Since we celebrated on the 4th of July, I used just red and blue M&Ms on top for a patriotic theme…

Candy Shop Ice Cream Cake: crust of Oreos, Kit Kat bars all around, 2 kinds of ice cream, top with Cool Whip and candies. Use different colors of MandMs for different themes!

Candy Wrapper Zipper Pouch

I made a pouch using iron-on vinyl, fabric, empty M&M wrappers, and a zipper, using a tutorial at

Our son loves hoarding safely keeping things inside of it: money, toy cars, martian men, etc 🙂

I have all the supplies to make more, which I’m excited to do (someday!).

Here’s how it turned out:

3-8-2013 M&M zipper pouch (1)

candy wrapper pouch DIY

m&m zippered pouch

Kool Aid Taffy

Our Kool-Aid Taffy Before it Turned into a Rock

I saw this recipe on Pinterest and thought the kids would have fun making taffy.

We had fun trying it out, though it took FOR.EVE.R and I must’ve cooked it too long or something because it turned so hard we couldn’t pull it (I used a candy thermomemter and took it right off the heat when it hit 250F, so who knows). Later when I accidentally dropped some on the floor it broke into pieces, ha!

Also, you need tons of time for this recipe, which usually doesn’t fly with with little ones. 🙂 It reminded me of this cartoon:

kid humor

So here’s the recipe.


  • 2 1/2 c. sugar
  • 3 Tbs. cornstarch
  • 1 c. light corn syrup
  • 1 1/3 c. room temp water
  • 2 Tbs. butter, plus more for buttering hands
  • 1 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1 pkg Kool-Aid

Kool Aid Taffy


1. Butter a baking sheet & its sides.

2. In a saucepan, stir the sugar and cornstarch together. Add corn syrup, water, butter and salt and stir until the butter melts.

3. Bring to a boil over medium heat and stop stirring. Cook mixture until candy thermometer reads 250 degrees. Once it approaches 250 degrees watch closely because it cooks quickly at the end.

4. Immediately remove from heat. (If you cook it too long it will turn out very hard.) Carefully stir in vanilla and Kool-Aid Stir well.

5. Pour mixture onto buttered baking pan. Allow to cool enough to handle, about 15 minutes.

6. Butter hands and pull until it becomes opaque and lighter in color, usually about 15 mins of pulling. You will need to butter your hands a few times. * if your taffy turns out like ours did, you can just skip the next steps and throw the hard glob in the garbage LOL 🙂

7. Pull into long ropes and cut into bite sized pieces with a buttered pizza cutter.

8. Wrap the pieces of taffy in squares of waxed paper and make sure to twist the ends really well to seal; store in an airtight container.

3-19-2013 Kool Aid Taffy (3)

3-19-2013 Kool Aid Taffy (5)

3-19-2013 Kool Aid Taffy (7)

Kool Aid Taffy

When I was little one of my favorite things about going to a wedding was the cream cheese mints at the reception afterward! I’m not sure if it was a 1980s thing or what, but there were always plates full of pastel colored mints molded into pink colored roses and mint green leaves.

Recently the kiddos and I tried a creamy mint recipe from

We added some turquoise food coloring and they looked like they came straight from Tiffany’s. Instead of placing them in molds, you can form them into balls, then roll them in sugar and press into disks. Also you can store ’em in the refrigerator for 4+ weeks (though if you’re like us they’ll be gobbled up in just a few days).

cream cheese mints: make in advance and store in fridge for 4 weeks.

3 oz reduced fat cream cheese, softened
1/4 t. mint extract
food coloring
4 1/2 c. powdered sugar
1/4 c. granulated sugar

Beat the cream cheese until soft and fluffy, about 2 minutes. Add the mint and food coloring then mix until blended. Add the powdered sugar, 1/2 c. at a time until it forms a stiff mixture. Form balls with about 1/2 tsp of the mixture, then roll in sugar and flatten with the tines of a fork. Store refrigerated in an airtight container.