Caron Butler: Tyler Herro Has 'A Little Bit' Of Jason Williams, Rex Chapman

Caron Butler said that Miami Heat rookie Tyler Herro reminds him of Jason Williams and Rex Chapman.

‘He’s got a little bit of everything in him; I see a little bit of Jason Williams, I see a little bit of Rex Chapman, I see a little bit from an athletic standpoint, being explosive. He can score in so many ways. Going left or right, off the pick and roll, the catch and shoot. That’s what you call just an arsenal of ways to score the basketball,” said Butler on NBA TV during a Las Vegas Summer League game.

Herro was drafted with the 13th pick in the 2019 NBA Draft. The Heat reportedly declined to include him in a trade package for Russell Westbrook.

Healthy Fudgesicles

Healthy fudgesicles that are super creamy, rich and full of good-for-you ingredients! Can be made paleo and vegan.

I’ve never been a fan of popsicles. Especially not chocolate popsicles or fudgesicles or whatever they’re called. They’re too icy, not creamy, and taste artificial.

But homemade fudgesicles? A totally different story! They’re not only delicious but pretty darn healthy.

Healthy and easy fudgesicles that are super creamy, rich and full of good for you ingredients! Can be made paleo and vegan.

So what’s in them? Bananas are almost a given, right? 🙂 Sorry if you hate bananas!

Then there’s yogurt. You can use whatever type you’d like. If you can have dairy, Greek yogurt is great (I like the thickness). If not, any kind of non-dairy yogurt works just as well. I like coconut milk yogurt.

And there’s avocado. I promise that you can’t taste it! All you taste is super fudgy chocolate and banana.

Healthy fudgesicles that are super creamy, rich and full of good for you ingredients! Can be made paleo / vegan.

I really doubt that a more creamy, non-ice cream popsicle exists. If there is, I want to know about them!

The only issue I had with these chocolate fudgesicles is that the mixture was so thick, even after using a spoon to make sure the entire popsicle mold surface was covered, that there were still little holes here and there.

If that bothers you, add some milk. But I really don’t think anyone will mind.

Healthy easy fudgesicles that are super creamy, rich and full of good for you ingredients! Can be made paleo / vegan.

I used coconut sugar to sweeten them as just banana wasn’t enough. I think probably any sweetener would work.

Even liquid ones. They’ll just be less creamy because of the extra liquid. I’m normally like “NO! NO! NO! Don’t make subs!” but… they’re just popsicles. 😉 Do whatever you want!

For some more kid-friendly treats, try these healthy muffins for kids or zucchini brownies. And if it’s too hot to bake, try these protein balls or no-bake chocolate cookies.

Healthy and easy fudgesicles that are super creamy, rich and full of good for you ingredients! Can be made paleo / vegan.

Also, these taste better than they look! They look quite icy because they’re sitting on ice. But once they’re out of the freezer for a few minutes (or you start licking them), they start melting quickly.

They were just really difficult to photograph. There were approximately 2 minutes in which to get photos between the icy-looking and melting stages. I hope you’ll try them, anyway!

Chocolate Popsicles (paleo, vegan)

Healthy Fudgesicles
  • Prep Time: 5 min
  • Cook Time: 0 min
  • Ready in: 4 h
  • Yield: 8 3-oz popsicles

Ingredients

  • 200 grams avocado flesh (about 1 1/2 avocados)
  • 7 1/2 ounces (220 grams) plain or vanilla yogurt (make sure to use dairy-free / vegan / paleo yogurt if needed)
  • 1/4 cup (32 grams) cocoa powder
  • 1/4 cup + 2 tablespoons (60 grams) coconut sugar (or whatever sweetener you want)
  • 2 medium (220 grams total, out of peel) bananas
  • 1 tablespoon vanilla extract

Directions

  1. Blend everything together in a food processor or a very good blender until thoroughly combined.
  2. Pour into 8 3-oz popsicle molds and prepare according to your popsicle mold’s instructions. For me, I covered the molds with the plastic lid and then inserted the popsicle sticks.
  3. Freeze for at least 4 hours or overnight.
  4. To unmold, carefully run lukewarm water against the sides of the mold.
  5. Keep covered in the freezer until serving.

Recipe by Texanerin Baking | www.texanerin.com

Creamsicle Sheet Cake (and thoughts for Rachel Held Evans)

Creamsicle Sheet CakeCreamsicle Sheet Cake

Rachel Held Evans was a progressive Christian writer who embodied vulnerability by dismantling her toxic evangelical ideas and then reassembling her faith in front of all of us. She listened to Jesus. She let herself be moved.

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Cheesecake Chocolate Chip Cookie Bars

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Cheesecake Chocolate Chip Cookie BarsCheesecake Chocolate Chip Cookie Bars

Since I was diagnosed with ADHD a few years ago, I’ve struggled to manage it. Turns out it’s kind of hard to make regular appointments, pick up regular prescriptions, and monitor healthcare when you have a condition that makes it a struggle to manage time and logistics. WHAT A SURPRISE.

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San Miguel makes history with 5th straight Philippine Cup title, outlasts Magnolia in Game 7

San Miguel Beermen

FIVE PEAT. Beermen win their historic fifth straight PBA Philippine Cup championship. Photo by Tristan Tamayo/INQUIRER.net

MANILA, Philippines—Game 7 matched the hype and the San Miguel Beer lived up to its promise again.

Struggling mightily and pushed to their limit by a gutsy Magnolia side, the Beermen still found away to win and extend their reign in the PBA Philippine Cup for a historic fifth straight year.

Reigning five-time MVP June Mar Fajardo and Alex Cabagnot showed nerves of steel in the pressure-packed moments as the Beermen overcame the biggest challenge yet to their throne.

Fajardo willed his way to 17 points and career-high 31 rebounds that also set the all-time high for most rebounds by a local in a game.

Cabagnot fired nine of his 18 points in a back-and-forth final frame including a tough fadeaway jumper that put San Miguel ahead for good, 72-71, with 57.2 ticks to go.

Arwind Santos also had a double-double with 17 points and 11 rebounds for the Beermen, who needed to climb back from a 17-point hole and withstood a dreadful second quarter where they scored measly five points.

The Hotshots had no reason to be ashamed of but had several moments down the stretch they will most likely regret as the title slipped away from their fingertips.

Jio Jalalon, who was brilliant all-game long, muffed a gimme that would’ve put Magnolia ahead with less than 10 seconds left. Ian Sangalang also missed from short range with under a minute to go.

To no one’s surprise, Fajardo bagged the Finals MVP award, the third of his career, after averaging 22.9 points, 19.1 rebounds and 1.9 blocks in the series.

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The post San Miguel makes history with 5th straight Philippine Cup title, outlasts Magnolia in Game 7 appeared first on Philippine Basketball Association.

Mint Chocolate Chip Cupcakes

4 mint chocolate chip cupcakes on a rack with chocolate shavings

Mint Chocolate Chip Cupcakes. Chocolate cupcakes with a mint chocolate Swiss meringue buttercream and chocolate shavings.

Mint chocolate chip ice cream is my kid’s favorite flavor. If we go out for ice cream, at least one of them will order mint chocolate chip ice cream. I had some extra Swiss Meringue buttercream leftover from a cake I made and decided to make a cupcake inspired by their favorite ice cream flavor.

These lasted all of about four minutes in my house. They are so good. I love when I get good ideas like this one.

mint chocolate chip cupcakes and a bottle of milk

Swiss meringue buttercream is my favorite frosting. It is super smooth, glossy, and tastes amazing. You can flavor it and color it to just about anything you could ever imagine. Lemon, strawberry, chocolate, caramel, coffee, you name it.

I like mint, but sometimes if you go too far whatever you make can taste like toothpaste. Go slowly with the peppermint extract. You can always add, you can’t take away. Go slowly, give it a taste after you mix it up and add more if you need it.

You can add mini chips, but I really like how chocolate shavings work in this frosting. You rarely get chips in mint chocolate chip ice cream, so I wanted to use shavings. I put a bittersweet chocolate bar in the freezer for about 10 minutes, then used a cheese grater to get the shavings the size that I wanted.

chocolate cupcake with a bite taken out

I usually make my cakes from scratch, but I’m not going to not use a mix every now and again. Especially since I was making these mint chocolate chip cupcakes for my kids and let’s be honest, all they really care about is the cupcake being the delivery vehicle for the frosting.

I do like to doctor my cake mix whenever I use one. Adding extra eggs, some sour cream, and vanilla punch up the flavor and make the cake super moist. (I do this with whatever flavor I use.)

cupcakes on a cooling rack

Swiss meringue keeps really well. If I make a full recipe and have some leftover, I keep it in an airtight container. To refresh it, let it come to room temperature and put it back in the mixer and rewhip it. If I already have really soft buttercream, I just color and flavor it by hand using a whisk.

Mint Chocolate Chip Cupcakes

Mint Chocolate Chip Cupcakes

Yield: 18 cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Mint Chocolate Chip Cupcakes. Chocolate cupcakes with a mint chocolate Swiss meringue buttercream and chocolate shavings. I prefer to use my Swiss Meringue recipe, but you could also use your favorite American buttercream recipe if you prefer.

Ingredients

Chocolate Cupcakes

  • 1 box dark chocolate cake mix
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1/2 cup water
  • 3/4 cup sour cream
  • 2 teaspoons vanilla extract

Mint Chocolate Chip Buttercream

Instructions

  1. Preheat oven to 350°. Line two muffin tins with 18 paper liners.
  2. Add cupcake ingredients to the bowl of an electric mixer. Mix for two minutes.
  3. Scoop into prepared liners.
  4. Bake for 18 to 22 minutes, or until a tester comes out clean. Let cool completely.
  5. To make the mint Swiss Meringue, add 1/2 teaspoon peppermint and vanilla to the prepared buttercream. Mix until well combined. Taste and add more peppermint if desired.
  6. Add green food color to achieve desired color. Fold in chocolate shavings.
  7. Frost cooled cupcakes and top with chocolate shavings.

Notes

Start with a 1/2 teaspoon peppermint extract and taste. Add more if you like a more minty flavor.

I save some of the chocolate shavings and reserve them to garnish the cupcakes.

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 139 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 32mg Sodium: 35mg Carbohydrates: 6g Fiber: 0g Sugar: 5g Protein: 2g

I hope you give these cupcakes a try. If you have a mint lover in your life, make these for them.

If You Like Mint Chocolate Chip Cupcakes You Might Also Like //

Red Velvet Cupcakes

Caramel Cupcakes

Flower Cupcakes

Mint Chocolate Chip Cupcakes

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The post Mint Chocolate Chip Cupcakes appeared first on Baked Bree.

Homemade Funfetti Cupcakes

Sometimes you just need sprinkles.

Not too long ago I made my coworker some Homemade Funfetti Cupcakes for her birthday.  It was on this occasion that my soon to be 4 years old son changed his entire outlook on cake.  You see, my sweet little boy has always loved chocolate cake and only ever requested chocolate cake for special events.  Then he ate one of these and declared them the best cake ever and changed his birthday request from chocolate cake with red frosting to sprinkle cake with red frosting.  I cannot say I blame him as these are truly delicious cupcakes.  My boy, being the thoughtful loving brother that he is, also made a special request for one pink cupcake for his sister.  I love this kid and we love these cupcakes!

Homemade Funfetti Cupcakes 
recipe from Sally’s Baking Addiction

makes 24 cupcakes

3 and 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
2 large egg
1/2 cup vanilla yogurt (I used Greek)
1 1/2 cups milk
1 tablespoon vanilla extract
1 cup rainbow jimmies/sprinkles (not nonpareils)

Preheat oven to 350F degrees. Line muffin tin with 24 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.

Divide batter among 24 cupcake liners and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool.

Very Vanilla Frosting
recipe by Baked Perfection

2 sticks of butter, softened
6 cups powdered sugar
pinch of salt
3 tablespoons vanilla extract
2 -4 tablespoons milk
food coloring if desired

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.  Add food coloring if desired.

This photo was taken from the original batch.  I used about 1 1/4 cups sprinkles in this batch.

Red Velvet 4th of July Cupcakes with Cream Cheese Frosting

Moist and fluffy homemade red velvet cupcakes with cream cheese frosting. A perfect red white and blue dessert for the 4th of July or any patriotic occasion!

Red velvet 4th of July cupcakes with cream cheese frosting recipe from @bakedbyrachel

Now that it’s July, everyone here is finally healthy, out of school and ready to enjoy summer! Seriously though, only a few days out of school and all three kiddos got sick. One right after the other. What a way to start summer break! Thankfully it was short lived for each of them. Fingers crossed we’re all healthy straight through the rest of summer!

And finally, summer weather has hit! Of course, this year it’s meant super strong storms and a roller coaster of temps to get where we are. Last night alone, I we were woken up from sound sleeps to an intense storm with lightning flashes every 1-3 seconds. I’ve never in my life experienced a storm like that before. It was fascinating and a bit intense. Fingers crossed for sunny weather for the week ahead! It’s a big one… and my favorite of the year!

4th of July has and always will be one of my absolute favorites. But then my oldest decided to make her debut on the 4th! Every year I’m always thrilled she’s still in love with the 4th and all things red, white and blue. We’ve always joked that the country is celebrating her birthday, along with the country’s of course. Who wouldn’t love fireworks for their birthday?!

Red velvet 4th of July cupcakes with cream cheese frosting recipe from @bakedbyrachel

This year’s birthday cake won’t be red, white and blue so I had to fit in a little something to share here ahead of time. Everyone loves a fun and festive treat for a party!

These classic red velvet cupcakes are light and fluffy, with the perfect pop or festive color and topped off with the silkiest cream cheese frosting. Absolutely heavenly and a guaranteed favorite with friends and family! Don’t forget a few fresh blueberries on top! A perfect touch of tasty red, white and blue for any 4th of July party.

Easy, moist, fluffy and 100% delicious!

Be sure to add these to your 4th of July menu! You’ll be glad you did!

Red velvet 4th of July cupcakes with cream cheese frosting recipe from @bakedbyrachel

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