July 4th

4th of July with no Apple Pie!! Episode: 3 (Kids Special)

4th of July with no Apple Pie!! 

Episode: 03 (Kids Special) 

Kisses Popcorn Balls 

This is the best ever popcorn ball recipe with a twist of exploding chocolate in the center. It is the most perfect treat to take out for your kids and their friends on 4th July Celebrations to share Happiness and Love. 

Yield: 13-15 Balls 

Skill Level: Intermediate 

Prep Time: 20-25 minutes 

All you will need is: 

1 bag Microwave Popping Corn or 10 cups Popped Popcorns  

36 Hershey’s Kisses Milk Chocolates  

½ cup packed light brown sugar  

¼ cup Light Corn Syrup  

2 tablespoons Butter or Margarine  

All you need to do is: 

Grease a large bowl with butter. 

Cover a tray with parchment paper and set aside for later use. 

Remove wrappers from chocolates.  

Prepare the popcorns according to the directions given on the box. Place in the greased bowl and remove the un-popped kernels. 

In a saucepan mix in the brown sugar, corn syrup and butter 

Cook over medium heat and keep stirring constantly until the butter melts.  

Add half of the chocolates and continue cooking while stirring until mixture comes to a full boil.  

Cook and stir for 2 more minutes 

Now remove from heat and immediately pour the mixture over popcorns. 

Stir until all the popcorns are evenly coated. 

With greased hands shape popcorns around the chocolate pieces forming a ball. Work very quickly.  

Now place the balls on prepared tray.  

Cool completely and place in cupcake liners to serve individually. 

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4th of July with no Apple Pie!! Episode: 2

4th of July with no Apple Pie!! 

Episode: 02 

S’Mores Cookie Drops 

Made with the most basic and delicious ingredients, these amazing cookie drops are the best alternative for your regular apple pie recipe this 4th of July. Make it for your friends and guests for a chance of standing out! 

Yield: 18-20 Cookies 

Skill Level: Beginner 

Prep Time: 15-20 minutes 

4 Hershey’s Milk Chocolate Bars  

full-size Graham Cracker Sheets 

1-¼ cups Miniature Marshmallows  

1 pouch Sugar Cookie Mix (approx. 17.5 ounces) 

6 tablespoons Butter or Margarine (softened) 

1 Egg  

All you need to do is: 

Heat the oven to 375°F. 

 Line 3 cookie sheets with wax paper and set aside for later use 

Unpeel the wrappers from chocolate bars and break into big chunks of about half/quarter inch 

Break graham crackers into chunks too 

Mix in together chocolate bar pieces and graham cracker pieces and marshmallows and set aside. 

Stir in the cookie mix, butter and egg with a wooden spatula in large bowl until soft dough is formed 

Add the cracker mixture in the dough mix and use hands to work it into the dough. Now divide the dough into 18 equal mounds. 

Place 6 cookie mounds onto each of the prepared cookie sheet. 

Bake for around 10 to 12 minutes or until edges are light brown and cookies have been set.  

Place cookie the sheets on wire rack.  

If there is any melted marshmallow oozing out then push it on the cookie again with a greased wooden spatula immediately. 

Cool for several minutes and slide parchment paper and cookies off cookie sheet to wire rack.  

Let the cookies cool completely before peeling the cookies off parchment paper.  

Serve with chocolate syrup or with warm milk. 

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4th of July with no Apple Pie!! Episode: 1

4th of July with no Apple Pie!! 

Episode: 01 

Firework Cupcakes 

Ever thought about the idea of spending your 4th of July without and Apple Pie? Here is how you can spend your 4th July without making the clichéd Apple Pie and have fun with these amazing recipes by Shack-OH-Merry! 

Yield: 12 Cupcakes 

Skill Level: Beginner 

Prep Time: 15-20 minutes 

All you will need is: 

Twizzlers Pull ‘N Peel Candy (Red, White and Blue Colors)  

Double Chocolate Cupcakes (recipe given below 

Red Food Color (Gel) 

Blue Food Color (Gel)  


For Double Choc-Cupcakes: 

1-½ cups All-Purpose Flour 

¾ cup Sugar 

1 teaspoon Baking Soda 

1 teaspoon Vanilla Extract 

1-½ ounces HERSHEY’S Unsweetened Chocolate Baking Bar (melted) 

½ teaspoon Salt 

1 cup Water 

2 tablespoons Vegetable Oil 

1 tablespoon White Vinegar 

For Butter Cream Frosting: 

10 tablespoons Butter (softened) 

7-½ cups Powdered Sugar 

½ cup Milk 

2 teaspoons Vanilla Extract 

All you need to do is: 

For Double Choc-Cupcakes: 

Heat the oven at 375°F.  

Line 12 muffin cups with parchment paper cupcake liners. 

Stir together in large bowl, flour, sugar, baking soda and salt. 

Now add water, oil, vinegar and vanilla and beat with a hand whisk until batter is really smooth.  

Now mix in the melted chocolate.  

Divide the batter evenly in the muffin cups. 

Bake for around 16 to 18 minutes or until any wooden pick comes out clean.  

Remove from pan to wire rack and let the cupcakes cool completely. 

For Butter Cream Frosting: 

Beat the softened butter in large bowl until it becomes creamy.  

Now gradually add in the powdered sugar, milk and vanilla while beating to spreading consistency. Add in more milk if needed.  

Also see: Amazing yummy recipe for 4th of July!!!

For Firework Cupcakes: 

Prepare Double Chocolate Cupcakes and cool them completely. 

Prepare the Vanilla Buttercream Frosting as per instructions 

Divide the frosting equally in three separate bowls. 

Give one bowl red and one blue color respectively. Leave the third for white cupcakes. 

Frost cupcakes just so you have four red and four blue cupcakes and four white cupcakes. 

Cut each one of the candy piece into three equal lengths.  

Unwrap one end into individual strands down to the center of the candy. 

Just before serving press unpeeled end of candy piece into the center of each cupcake.  

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Easy Patriotic Day Barks

Chocolate Bark is the easiest and most loved dessert out there and yet not many people give it a shot of making.

So, we are sharing this Patriotic Bark recipe which is a must have dessert for your red, blue or white themed parties.

To start with it is such a simple and a no-bake recipe that even kids could make it which is actually a great idea. Spread the chocolate out and then let the kids go to town decorating while you work on something else. Amazing!

Yield: 08 Servings

Skill Level: Beginner

Prep Time: 10 minutes

All you will need is:

½ cup peanut M&M’s, roughly chopped

½ cup peanut M&M’s, whole

1 12 oz. White Candy Melts/Cooking Chocolate Chips

½ cup Dark Cocoa Candy Melts (or Dark Cooking Chocolate) Star Sprinkles (Optional)

All you need to do is:

Line your baking sheet with wax paper and set aside for later use.

Put White Candy Melts in a microwave safe bowl and heat for 1 minute and 30 seconds stirring every 20 seconds at 40% power. If the Candy Melts are not melted completely then heat further at stirring every 15 seconds until completely melted.

Heat the Dark Chocolate Melts in a separate microwave safe bowl for 1 minute and 30 seconds stirring every 20 seconds at 40% power. If the Candy Melts are not melted completely then heat further at stirring every 15 seconds until completely melted.

Spread the white chocolate on the prepared baking sheet and use a spatula to smooth it out until 1 cm thick.

Drizzle patches of dark chocolate over the white chocolate and use a pointy object to create swirls.

Sprinkle the chopped M&M’s on the chocolate and press a bit to make the candy stick to it. Repeat the same with whole M&M’s and Star Sprinkles.

Place the sheet in freezer for around 20 minutes or until hardened. Break the Bark into pieces and refrigerate until ready to serve.

Caution: Check the packaging of products to be aware or any allergens or Gluten Free Status.


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