Sponsored: #MyPlatinum @MyCascade Bites! – Week 3

I participated in a campaign on behalf of Mom Central Consulting for Cascade. I received a product sample to facilitate my review and a promotional item as a thank you for participating.


Cascade Platinum has improved the appearance of my dishes, glasses/cups and silverware for everyday meals and entertaining. I don’t have to worry about stuck on food on my dishes anymore! I love that if my kids throw stuff in the sink that has been sitting for a couple of days, I will be able to get it off without having to prerinse!

I also love that I can make desserts like the one below and not have to worry about the mess.

Bumbleberry Pie Sundae
Serves: 6
  • 3 cups plus ¾ cup mixed berries, well washed and divided (any combination of strawberries hulled and
  • quartered, blueberries, raspberries, blackberries halved)
  • 4 tablespoons granulated sugar, divided
  • 2 teaspoons fresh lemon juice
  • 1 pinch coarse salt
  • 1 cup heavy cream
  • 1 pint vanilla ice cream
  • 1 pint raspberry sorbet
  • 6 graham crackers, crushed
  • 2 tablespoons fresh lemon zest
  1. In a medium saucepan heat one cup of mixed berries, 2 tablespoons sugar and lemon juice over
  2. medium heat, until the blueberries begin to burst and the other berries break down, about 10
  3. minutes. Remove from off heat and stir in the pinch of salt.
  4. Place half the berry mixture in a blender and puree until smooth. Return the sauce to the
  5. saucepan and stir well to combine with remaining fruit. Allow to cool slightly.
  6. Meanwhile, in a medium bowl crush ¾ cup of mixed berries with remaining 2 tablespoons sugar
  7. using a fork, until slightly chunky and loose. In a large bowl or stand mixer, using a balloon whisk
  8. or hand-held mixer, beat the cream at medium speed until soft peaks form. Gently fold the
  9. crushed berries into the whipped cream. Refrigerate until ready to serve.
  10. To serve: spoon 2 tablespoons of the sauce into each of 6 parfait or rocks glasses. Top with a
  11. scoop of vanilla ice cream, a sprinkling of crushed graham crackers, and a pinch of lemon zest.
  12. Then add a scoop of the raspberry sorbet and another 2 tablespoons of the sauce. Top with a
  13. dollop of whipped cream and finish with a sprinkling of the graham crackers and another pinch of
  14. zest. Serve immediately.


As a food blogger, it is very important to make my recipes look even more delicious since I frequently
take photographs of our meals. Presentation is super important. Cascade allows me to be proud of my dishes.

Cascade also wants you to show off your sparkling dishes, silverware and glassware for a chance to win great prizes by entering the “My Platinum” Instagram contest. The Cascade “My Platinum” contest is a four week Instagram contest that encourages fans to upload photos related to the weekly contest themes. We are now in week two of this great contest. Each week, two contestants will be selected to receive a brand new Whirlpool dishwasher. Additionally, one lucky grand prize winner will receive a Platinum kitchen makeover! Each week will have a 6-day entry period where Instagram users can enter the contest with their #MyPlatinum Photo. Cascade will choose two weekly winners and one final grand prize winner after the entry period has ended. Please be sure to include both the #MyPlatinum hashtag and tag @MyCascade in your entries to the contest!

Why do you use Cascade?

Easter Bonnet Cookies

This is one of my older recipes. You can easily use homemade sugar cookie dough or just store bought.

Easter Bonnet Cookies
Recipe type: Dessert
  • 1 package (18 oz) refrigerated sugar cookie dough
  • 1 box (16 oz) confectioners’ sugar, sifted
  • 6 tablespoons water
  • 2 tablespoons meringue powder
  • Food coloring
  • 12 large marshmallows
  • Pastel flower shaped candy decors
  1. Preheat oven to 350 degrees F. Prepare 24 round cookies according to the package directions. Place cookies on baking sheets. Bake cookies until golden brown (8 – 10 minutes). Cool on wire racks placed over waxed paper.
  2. In a medium bowl, combine confectioners’ sugar, water, and meringue powder. Beat with an electric mixer on medium speed until smooth. Divide glaze among several small bowls; tint with food coloring.
  3. Cut marshmallows in half horizontally. Place a marshmallow half cut side down in the center of each cookie. Spoon glaze over each cookie coating the marshmallow and cookie evenly. Let dry.
  4. Once dry, you can decorate the hats. The recipe I had for this had me making icing which I am just not good enough to do. I cheated and bought gel icing to decorate. DO NOT DO THIS. The gel never dries. The next time I will buy the regular icing to decorate with. With these hats, you can be as creative as you want. For St. Patrick’s Day, you can use the whole marshmallow and green glaze to make top hat cookies or use whole marshmallows and chocolate glaze to make pilgrims hats for Thanksgiving!


Fun Easter Cupcakes for Kids to Make

If you are looking for a fun, easy Easter activity to do with your kids, then give these Easter cupcakes a try.  After they are decorated they look like they have a little bird nest with eggs in it sitting on top of each cupcake.

You can easily substitute a store-bought cake mix and pre-made frosting for homemade, but if you have the time, your children will enjoy the work it takes to make homemade cupcakes. Baking with your kids teaches them an important life skill, and it’s also a great way to spend time together as a family. Decorating the cupcakes is the fun part. This recipe is very simple, and your kids will enjoy creating little bird nests on top of their cupcakes.

The bird nests are make out of flaked coconut.  You will be coloring the coconut green to look like grass. The bird eggs are jelly beans.

Your children will really enjoy coloring the coconut.  First have them put a handful of coconut into a ziploc bag.  Next have them dip a toothpick into green food coloring and then have them stir the coconut with the toothpick to distribute the food coloring throughout the coconut. Next help your children seal the ziploc bag and have them gently knead the bag until the coconut is completely green.

After the cupcakes are cool, they will be ready to decorate. Have your children spread on the frosting first then sprinkle with green coconut.  Your children can then arrange jelly beans or “bird eggs” on their coconut nests.

Vanilla Cupcake Recipe

2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs
Paper baking cups

Preheat oven to 350 degrees.  Line muffin tins with paper baking cups.  Stir dry ingredients together first.  Next add shortening, milk, and vanilla.  Beat for 1 minute on medium speed.  Scrape side of bowl with a spatula.  Add eggs. Beat for 2 more minutes on medium speed. Fill baking cups 1/2 full.  Bake for 20 minutes. Place cupcakes on wire racks to cool. Makes approx. 36 cupcakes.


3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
2 tablespoons milk

With a mixer, blend the powdered sugar and butter.  Stir in vanilla and milk and mix until smooth.  If necessary, add more powdered sugar or milk to get desired consistency. You can add food coloring if you want to change the color of the frosting.

Baking can be one of your family’s new Easter traditions.  Activities like these are something your children can look forward to from one holiday to the next.


Rachel Paxton is a freelance writer and mom of five. For more crafts, recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.