Recipe: Fresh Blueberry Cobbler

Mrs. Fields Secrets Blueberry Cobbler

If a bumper crop of blueberries has found its way to your door, this simple blueberry cobbler is a must make. You’ve got all the ingredients in your pantry and you’re only an hour or so away from a rich, delicious taste of summer’s best. This recipe bakes up like a cake with sweet, buttery crusty top. Allow it to rest about 30 minutes before slicing and serving warm with a dollop of ice cream on top.

Blueberry Cobbler

4 cups fresh blueberries
1/2 cup butter
1 cup flour
1 1/2 teaspoons baking powder
1 cup sugar + 1 tablespoon to sprinkle on top
1 cup milk
zest of one lemon (optional)

Preheat 350 degrees. Slice butter into pats and place in an 8×8 baking dish, then place in the oven for about 4 minutes, or until butter is completely melted. While butter is melting, whisk flour baking powder, sugar and milk together until batter is smooth with no lumps. Pour the batter into the warm pan with melted butter. Toss the blueberries with lemon zest, then sprinkle evenly over the top of the batter. Finally, sprinkle a tablespoon of sugar over the top. Bake for 1 hour, or until golden brown and crusty on top. Remove from the oven and allow to set for 30 minutes before serving.

Recipe: Caramel Blondie Cookie Dough Milkshake

Mrs. Fields Secrets Caramel Blondie Milkshake

This over-the-top milkshake is a must for your summer sweet tooth! It’s a milkshake that drips between sips and requires the use of a straw, spoon, and several napkins. The key is to go a little bit overboard at every step, including a splurge on premium ingredients. This is a go-big-or-go-home treat, so start with the best ingredients and then lavish them on. We love the flavors of caramel, cookie dough and our butterscotch brownies together, but feel free to improvise with your own favorites.

Caramel Blondie Cookie Dough Milkshake
makes one milkshake

1/4 cup caramel ice cream topping
2/3 cup half-and-half
2 cups chocolate chip cookie dough ice cream
splash of vanilla
butterscotch blondie brownie, broken into chunks
whipped cream
cherry (for garnish)

Drizzle caramel sauce around the rim of a serving glass and allow to coat the sides. Add half-and-half, ice cream, and vanilla to a blender and pulse until combined, but still chunky. Pour the milkshake into the prepared glass halfway, then drop a few brownie chunks in, before topping off with with the rest of the milkshake. Add the rest of the brownie chunks (saving one for garnish), then top with whipped cream, cherry and a brownie chunk. Serve immediately.

Recipe: Orange Creamsicle Truffles

Mrs. Fields Secrets Orange Creamsicle Truffles

Here’s another great summer dessert that’s a no-fuss, no-bake option to make now and enjoy anytime. These melt-in-your-mouth wonders taste like your favorite childhood orange creamsicle, but arrive in dreamy grownup form. Made with rich white chocolate and orange flavoring, you can serve them as an easy after-dinner treat with coffee or your favorite glass of bubbly.

Orange Creamsicle Truffles

2 high-quality white chocolate bars (4.4 oz each)
5 tablespoons unsalted butter
3 tablespoons heavy cream
1/8 teaspoon salt
1 teaspoon orange flavoring
1 teaspoon orange liqueur (optional)
red food coloring
yellow food coloring
1 cup powdered sugar

Chop white chocolate bars into small pieces and set aside. In a small saucepan over low heat, melt the butter and cream together until just combined. Remove from heat and stir in the salt, orange flavoring, and liqueur. Stir in two drops of yellow food coloring to every one drop of red to create an orange hue. Set aside and allow to cool a bit. On a double boiler over medium heat, melt white chocolate, stirring constantly. Remove from heat and slowly pour the orange mixture into the melted chocolate, stirring to combine until texture is silky and even. Cover and chill in the refrigerator for 3-4 hours, until solid.

To prepare truffles, place powdered sugar in a shallow dish. Use a melon baller or small cookie dough scoop to create small balls of chocolate mixture. Drop each ball into the powdered sugar, then roll in your hands to create a ball. Roll one more time in powdered sugar before placing on a serving sheet. Repeat with the remaining chocolate. Makes 18-24 truffles, depending on size. Chill before serving, or store in an airtight container in the freezer for up to six weeks.

Recipe: Mini Key Lime Pies

Mrs. Fields Secrets Mini Key Lime Pie
This refreshing treat is a summer favorite. You can make it ahead, and with individual portions, you can serve it to a crowd or to a party of two. Or one. At midnight. And these little gems will stay fresh in the freezer for up to three weeks.

Mini Key Lime Pies

3/4 cup fresh key lime juice
zest of 2 limes
1 can sweetened condensed milk
8 ounces cool whip
8 ounces whipped cream cheese
4 tablespoons butter, melted
9 graham crackers (one sleeve)

Line 18 muffin tins with papers. Crush the graham crackers and mix with melted butter. In a mixing bowl, whisk the sweetened condensed milk with lime juice until incorporated, then stir in cream cheese until smooth. Fold in the cool whip and lime zest, then spoon mixture into the muffin tins, filling them about 80% full. Top with graham cracker crumbs and gently press them to fill any air bubbles. Freeze at least four hours or overnight before serving.

Recipe: Cookie Cream Cheese Fruit Cups

Mrs. Fields Secrets Cookie Fruit Cups
This bite-sized dessert is so much fun for warm weather entertaining. Make this ahead of time and keep refrigerated before serving, no plates, forks or napkins required! It’s got cream, crunch and bursts of fruit flavors that impress all ages. Top with your favorite colors and flavors and be sure to sneak a few aside for yourself because these go fast!

Cookie Cream Cheese Fruit Cups
1/2 cup butter
1/2 cup shortening (butter flavored)
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
3 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
16 ounces whipped cream cheese
2 cups chopped fresh fruit

Cream the shortening and butter, then add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture. Cover and chill dough overnight for at least four hours. Preheat oven to 375 degrees. Press rounded tablespoons of dough evenly into un-greased mini muffin tins, until dough is not quite touching the rim. Bake for 8-10 minutes, or until edges are barely browning. Remove and allow to cool completely before carefully twisting them out of the tins.

Once cool, fill each cup with a generous scoop of whipped cream cheese, then top with chopped fruit and chill before serving. Makes approximately 36 cups.

Recipe: Cookie Crumble Freezer Cake

Mrs. Fields Secrets

Another in our series of no-bake summer-friendly cookie desserts, this freezer cake is easy to create and can incorporate your favorite cookie flavors. Make it ahead of time, keep it in the freezer, and bring it out just in time to wow your crowd. Absolutely no preheating of an oven required.

Cookie Crumble Freezer Cake
24 cookies (chocolate chip works great)
1/2 cup hot fudge sauce + 1/4 cup more for garnish
16 oz. frozen whipped topping, thawed

Line a bread loaf pan with plastic wrap, leaving a generous overlap on the sides. Break the cookies into large crumbles in a bowl and set aside. Heat the hot fudge 10 seconds at a time in a microwave-safe dish, until spreadable but not hot. Place the whipped topping in a large mixing bowl and fold the hot fudge into it carefully until it is fully combined and light brown in color. Spoon an even layer of the mixture into the loaf pan, then top it with a layer of cookie crumbles, repeating the process until you have three full layers of whipped topping and cookies, leaving a handful of cookie crumbles for garnish. Fold the excess plastic wrap over the pan and press gently with your hands to compress and push out any air bubbles. Place in the freezer for at least six hours or overnight. Before serving, open the plastic wrap and gently use it to lift the cake out of the pan, then invert it onto a serving platter. Drizzle hot fudge and the remaining cookie crumbles on top before serving.

Recipe: Double Decker Ice Cream Sandwich Bites

Mrs. Fields Secrets Double Decker Ice Cream Sandwich Bites

Another no-bake, no-fuss, all-fun dessert idea today combining our luscious Nibblers bite-sized cookies and your favorite ice cream flavors to create mini double-decker ice cream sandwiches that your friends and family will eat up. Literally, they will eat them up! So delicious and easy for after dinner or a mid-day snack. Prepare a batch and keep them on hand for a semi-homemade dessert you’ll love.

Double Decker Ice Cream Sandwich Bites

4 dozen Nibblers bite-sized cookies
1 pint of ice cream, any flavor

Place a rounded tablespoon of ice cream between two Nibblers cookies, followed by another rounded tablespoon on top with another cookie to top it. Freeze for at least an hour before serving. Makes 16 sandwiches.

Recipe: Fruit & Brownie Kabobs

Mrs. Fields Secrets Fruit and Brownie Kabob
Here’s an easy, delicious summertime dessert that requires no preheating of the oven, no baking, no cooling, just straight-to-the-mouth goodness. Well, maybe one slight detour at a bamboo skewer, but you get the idea. Everybody loves Mrs. Fields Brownies already, but cut them into bite-sized pieces, add them to a skewer with some fresh strawberries and you have beautiful,  portable dessert, just perfect for summer entertaining.

And did you know, our Brownies freeze beautifully, so you can order and keep some on hand all summer long for last-minute entertaining (or midnight snacking)! So, yes, you can send one of our Brownie Gifts to a friend or loved one, but you can also send some to yourself and give your oven a summer vacation!

Fruit and Brownie Kabobs

12 bamboo skewers
6 Mrs. Fields Brownies
28 strawberries, washed and stemmed

Skewer 4 strawberries and 3 brownie bites onto each bamboo skewer and chill until serving.

Recipe: Ice Cream Sandwich Cake

Mrs. Fields Secrets Ice Cream Sandwich Cake

How do you answer a craving for cake in the summer without preheating the oven? This cake is the answer. Built from a tower of criss-crossed ice cream sandwiches, this cake stands tall and square and ready to satisfy your sweet tooth without any baking required. Plus, you can customize it any which way with your favorite flavored ice cream sandwiches to make it entirely your own! (Plus, it’s pretty!)

Ice Cream Sandwich Cake

12 ice cream sandwiches
1 carton whipped topping
peanut butter sundae syrup
chocolate magic shell topping

Lay three ice cream sandwiches on a freezer-safe serving plate to form a square. Drizzle a little peanut butter syrup across the top to serve as a binding agent, then layer three more on top in the opposite direction. Repeat the process until you have four layers and a complete cube. Next, frost the cake with the whipped topping and freeze again for about 20-30 minutes, or until whipped topping becomes firm. Finally, drizzle a generous amount of peanut butter and magic shell syrup all over the cake, allowing some to run down the sides. Freeze again before serving.

Here’s a peek at the pre-frosted cake:

Mrs. Fields Secrets Ice Cream Sandwich Cake

Recipe: Watermelon Cupcakes

Mrs. Fields Secrets Watermelon Cupcakes

These lookalike watermelon cupcakes are an easy peasy way to dress up a regular cupcake with a fun summer theme. You can make this as easy as you like (with your favorite boxed mix) or more decadent with our from-scratch recipe. Both variations are below, and both are worth treating your tastebuds (and your family) to.

Watermelon Cupcakes

for cupcakes
2 cups flour
1 1/2 cups sugar
1/2 cup shortening
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3 eggs
1-2 tablespoons red food coloring
2/3 cup miniature chocolate chips

for frosting
5 tablespoons flour
1 cup whole milk
1 cup butter (room temperature)
1 cup sugar
1 teaspoon vanilla
5-10 drops green food coloring

Preheat oven to 350 degrees. Line muffin tins with cupcake liners. In a medium bowl, whisk dry ingredients together: flour, sugar, baking powder and salt. In a mixing bowl, cream sugar and shortening together until light and fluffy. Add in eggs, one at a time, until well incorporated. Alternate adding small amounts of the flour mixture and the milk and mixing after each. Finally, stir in the vanilla and food coloring and mix until just combined. Finally, add the chocolate chips and mix until just incorporated. Fill cupcake liners 2/3 full with batter and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Allow to cool before frosting.

To make the frosting, mix flour and milk together in a double boiler over medium heat, stirring constantly with a whisk, until a thick paste forms. Cool mixture completely (you can use the fridge or freezer to speed it up). Cream butter at high speed until it is light and creamy. Add the sugar and blend until fluffy. Take a generous scoop of the sugar/butter mixture and add it to the cooled flour/milk mixture and blend it well. Add all of the flour/milk mixture to the sugar/butter mixture and beat until fluffy and light. Finally, add vanilla and food coloring and mix well. Spread on cooled cupcakes.

Boxed Mix Variation
Prepare your favorite boxed yellow cake mix as directed, then add 1-2 tablespoons red food coloring and 2/3 cup miniature chocolate chips to the batter. Bake as directed.

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