Sweet Baked Life

my sweet journey through life…


S’mores Parfaits

S’mores and summer — they go together perfectly. And with today being National Chocolate Pudding Day, get ready to dig into these sinful no-bake S’mores Parfaits made with chocolate pudding and marshmallow whipped cream! Need I say more? Nope. They’ll be a hit for sure at any summer party!

S'mores Parfaits

I love s’mores. What can I say? I’m always looking for new ways to incorporate the unique flavor combination of sweet chocolate, gooey marshmallows and crisp graham crackers. Each of these ingredients are favorites of mine, so making s’mores is a no-brainer!

You start by making cool instant chocolate pudding, then to give your marshmallow fluff a bit more of a creamy texture, add some whipped cream to it — this really does make it taste so incredible, then you crush some graham crackers and you’re ready to layer these delicious tastes into one tasty treat!

Super easy, and super delish. These S’mores Parfaits are perfect in many ways. One, you don’t need to turn on your oven. Two, everyone loves s’mores. Three, they are great to eat on a hot summer day. Speaking of, there are many of these in our near future!

S'mores Parfaits

S’mores Parfaits 

1 (3.9 oz) package instant Chocolate Pudding
2 cups cold milk
1 (7 oz) jar marshmallow fluff
1/2 cup heaving whipping cream
1 package graham crackers, crushed
Mini marshmallows
Mini chocolate chips

In a large bowl add the chocolate pudding and cold milk. Whisk for about 2 minutes until pudding begins to thicken. Put in the refrigerator for about 30 minutes, or until set.

Meanwhile, in a medium mixing bowl add the marshmallow fluff and 1 tablespoon of the heavy whipping cream. With a hand-held mixer, beat until creamy. In a small bowl add the remainder of the heavy whipping cream and using a hand-held mixer, beat until stiff peaks form, about 1-2 minutes. Add the whipped cream to the marshmallow mixture, and gently fold until combined.

To assemble, layer parfait glasses with pudding, marshmallow whipped cream, mini marshmallows, mini chocolate chips, and top with graham cracker crumbs. Repeat ending with the graham cracker crumbs. Makes about 4-8 parfaits depending on how large your glasses are. Serve and enjoy.

S'mores Parfaits

Now, is that easy or what? Yep, these S’mores Parfaits are the best any time of year, especially the summertime!

Happy National Chocolate Pudding Day!




Valentine M&M Cookie Bars

Love is in the air this time of year! So get some sweet love baking in your oven with these decadent Valentine M&M Cookie Bars. You see, I decided to give those traditional magic cookie bars a pink and pretty makeover to celebrate the month of love. As these bake, the amazing aromas will fill your home and heart and make you wish it was Valentine’s Day all year ’round!

Valentine M&M Cookie Bars

You definitely won’t be able to resist this layered goodness of a buttery graham cracker crust, layered with sweetened condensed milk, covered with mini marshmallows and pretty chocolate valentine colored M&M’s and topped off with a handful of coconut; then they’re baked until golden browned and gooey!

Valentine M&M Cookie Bars

Valentine M&M Cookie Bars
(recipe adapted from Eagle Brand)

1/2 cup butter, melted
1-1/2 cups graham cracker crumbs
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 cups mini marshmallows
2 cups (12 oz. pkg.) Valentine M&M’s Chocolate Candy
1/2 cup flaked coconut

Heat your oven to 350 degrees.

In the bottom of a 13 x 9-inch baking pan add melted butter. Make sure the butter is distributed evenly in pan. Gently pour graham cracker crumbs over the top and press down lightly with your hands. Pour sweetened condensed milk evenly over crumbs. Layer with half of the marshmallows, M&M’s, the remaining marshmallows and top with the coconut. Press down firmly with your hands.

Bake for about 30-35 minutes or until the marshmallows and coconut are lightly browned. Cool on wire rack then cut into bars.

Valentine M&M Cookie Bars

Spread the love today with these simply irresistible Valentine M&M Cookie Bars!



Frosted S’mores Brownies

Sunshine and s’mores — a match made in heaven! And with the sun still shining around here, now is the perfect time to whip up a batch of these decadent Frosted S’mores Brownies to celebrate the end of the wonderful summer season!

Please note, I was given The Frosting Queens – Charmed Chocolate buttercream frosting product free to review. The recipe, photos and opinions are 100% my own.


And even better, keep the sunshine alive as you indulge in these sweet morsels any time of the year!  I actually made these a bit earlier this summer and had been waiting for the perfect time to share this great recipe with you, and now that time has come! Just thinking about the incredible flavor combination of these delectable Frosted S’mores Brownies instantly puts a smile on my face. Leave it to a s’mores recipe to do that!

With s’mores being one of my all time favorite sweet treats, I decided to make a truly decadent version… I began by making a graham cracker crust, then added rich milk chocolate brownies swirled with chopped Skor bars, then a layer of gently melted and gooey marshmallows and topped them with creamy Charmed Chocolate buttercream frosting and finished with a sprinkling of Skor bar bits and coarsely chopped graham crackers! Nothing could be more perfect!


Frosted S’mores Brownies

1 cup graham cracker crumbs
1/4 cup granulated sugar
3 tablespoons butter, melted
1 package Milk Chocolate Brownie mix
Eggs, oil and water according to brownie mix
2 cups mini marshmallows
2 Skor bars, chopped
1-2 pouches (12 oz each) The Frosting Queens – Charmed Chocolate buttercream frosting, at room temperature
2 Skor bars, chopped for garnish
2 whole graham crackers, chopped for garnish

Heat oven to 350 degrees. Spray a 13×9-inch pan with cooking spray and set aside.

In a small bowl add the graham cracker crumbs, sugar and butter. Pour into the prepared pan and press on the bottom until even.

Mix the brownies according to the package directions. Add two of the chopped Skor bars and gently combine. Pour the mixture over the crumb crust and smooth with the back of a spatula. Bake according to box instructions. Mine took about 30 minutes.


When the brownies are done, pull out of the oven and immediately top with the marshmallows. Put back into the oven for about 5 minutes or until the marshmallows are soft, but not browned.

Let cool completely on a wire rack (this part may be hard to do — my husband and son wanted to gobble them up immediately at this stage).

When cool, gently knead the pouch of frosting, cut open, and squeeze out over the marshmallows. Gently spread the frosting until even with a spatula. Sprinkle the top with the remaining Skor candy bits and the chopped graham crackers.


The end result was amazing. And the frosting — I was impressed! Not only do The Frosting Queens use all-natural ingredients, including real butter, the frosting is also gluten-free.  The instructions were clear and the frosting was easy to work with. The Charmed Chocolate buttercream frosting tasted really good — it was rich, creamy and not overly sweet. When I was getting ready to frost my brownies, my son was immediately at the kitchen counter with a spoon in hand wanting to try a bit of the silky chocolate from the cute pink pouch. Well, guess what, after one small bite, he wanted to eat the entire pouch! It really does taste homemade!

The Frosting Queens reign in Sacramento and you can find them in 300 specialty food store locations in over 30 states. In the Sacramento Area, check them out at Whole Foods and Corti Bros.  As well, you can purchase the frosting online! Their flavors include: Velvety Vanilla, Charmed Chocolate, Crowned Caramel and Striking Strawberry — yum!

So even though we are just about to say “so long ” to summer, be sure to keep the ray of sun beaming in your life as you share these Frosted S’mores Brownies with your family and friends! Go ahead, make someone happy today with some sweet sunshine!



Icebox Eclair Cake

My husband loves eclairs so I decided to surprise him with a creation based on this classic pastry delight. What was I thinking? You see, I am not a pastry chef, nor do I have the experience or patience to make this kind of delicate confection. Ok, well maybe I’d give the original pastry thing a try in the winter when I don’t care if I spend hours in the kitchen trying to perfect something special, but it’s summer now and we’re just come off a record-setting 8-day heat wave! So, for now it’s got to be a quick and easy for me and super tasty for him! This Icebox Eclair Cake is the ticket! It has a rich and smooth consistency, is super simple to whip together, and has the nostalgic flavors that make my husband’s heart jump a beat! It starts with crisp graham crackers, layered with silky vanilla pudding and freshly whipped cream and it’s topped off with a thin chocolate layer to make it a truly decadent dessert.
Icebox Eclair Cake
(recipe inspired from Chef in Training)

1 (3.4 oz) box vanilla instant pudding
2 cups milk
1 pint heaving whipping cream
2 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
12-15 whole graham crackers
1/2 cube butter
1/4 cup milk
1/4 cup cocoa powder
1 cup confectioners’ sugar

In a large bowl of a stand mixer with the whisk attachment, add the heavy cream and beat until soft peaks form, add the 2 tablespoons of confectioners’ sugar and vanilla and beat on high until stiff peaks form, set aside while you prepare the pudding.

Combine the pudding and milk in a medium bowl and whisk for 5 minutes or until pudding begins to thicken. Gently fold in the whipped cream.

To assemble the cake, begin by lining 1 layer of graham crackers into a 8×10-inch pan, then add 1/2 of the pudding/cream mixture and repeat ending with a layer of graham crackers, bumpy side down.

For the chocolate topping, combine the butter and milk in a microwave safe bowl and heat until just melted. Remove from oven and stir in cocoa powder and 1 cup of confectioners’ sugar. This topping will be the consistency of a thin glaze. Pour over the top of the cake and smooth evenly with a spatula.  Cover and refrigerate overnight.

When ready to serve, cut generous pieces and dig in! Let me tell you, once you take a bite of this you’re sweet tooth will be totally satisfied, as was my husbands!