Valentine’s Marshmallow Pops

MP Closeup

I’m so excited to share this sweet treat with you! I first made these marshmallow pops as favors for my daughter’s birthday party last year and they were a huge hit. Since then, I’ve been known to make them on a whim as a simple sweet treat – like today! Not only are they yummy (if you like marshmallows) but also super cute! You can make these for any occasion or holiday, however, with Valentine’s Day just around the corner I thought they would be a perfect pre-Valentine’s Day treat!

Here’s what you’ll need:

Jumbo marshmallows (Safeway is the only store near me that carries them throughout the year)

Candy chocolate (I usually get mine at Michaels)

Cake pop sticks

Sprinkles/candy (whatever you want to dip them in)


1. Take the marshmallows and slice a small hole at one end. This will make it easier when inserting the stick.

MP Knife

2. Insert sticks. Set on plate or cookie sheet and refrigerate for 30 minutes or until firm. This will help the marshmallows adhere to the sticks.

MP Sticks

3. Set up your marshmallow “station.” I put chocolate first, then sprinkles and end with a plate or cookie sheet covered with wax paper.

MP Setup

4. Heat chocolate in microwaveable safe bowl by following directions on candy package.

MP Chocolate

5. Now is the fun part! Dip marshmallows in chocolate, gently roll in sprinkles and place on wax paper. Let sit for at least an hour before packaging or serving. On a side note, I had some extra chocolate leftover and there was no way I was going to let it go to waste! I just happened to have strawberries and pretzels on hand, so a few extra treats were added to the mix! I think my husband will be happy!

MP Finish


Tip Junkie

The Shabby Nest

Banana Cake with Vanilla Frosting

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Okay, I’m warning you, this cake is addictive! If you like banana bread, you will LOVE this. My inspiration for this cake came from Pinterest, however, I added my own little twist on it and I think it turned out great. Not only is it yummy, but it’s semi-healthy. Well, as healthy as cake can be for you, but whatever! It past the taste test with both my husband and daughter, so I’ll take that as a good sign! Oh, and it’s SUPER easy, which makes it even better!

The original recipe didn’t call for walnuts or ground flax, but in an effort to make it a bit healthier, I decided to add them and was thrilled with the results. I also substituted light sour cream for regular sour cream. Luckily, I had all the ingredients on hand so that made it easy to modify. The original recipe called for homemade vanilla frosting, however, I happened to have a jar of Betty Crocker vanilla frosting on hand so I decided to use that instead. I know, store bought frosting? Gasp! Hey, I say whatever works for you, do it! To top it off, I sprinkled a dash of cinnamon on each piece of cake before I served it. It looks pretty and adds a fun flavor!

Okay, here’s what you’ll need:

2/3 cup sugar

1/2 cup light sour cream

1 egg

2 tablespoons unsalted butter, softened

2 mashed super ripe bananas

1 teaspoon vanilla extract

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 cup chopped walnuts

2 tablespoons ground flax

Directions (easily mixed by hand):

Preheat oven to 350F if using glass or 375F if using a non-stick or coated pan. Cream together sugar, sour cream, egg and 2 tablespoons softened butter. Add mashed bananas and 1 teaspoon vanilla extract.  Add flour, salt, baking soda and ground flax; mix well. Add walnuts; mix. Pour into greased 8×8 pan. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.  Cool completely before frosting.

If you’re like me you can grab that jar of frosting sitting on the shelf, or you can make an easy buttercream or cream cheese frosting. Either would be great!