How to Make Sprinkles

how to make sprinklesWhile scrolling through Pinterest for ideas for Baby D’s vintage Mickey Mouse themed first birthday party, we came across the cutest custom Mickey-shaped sprinkles. They were absolutely adorable and as much as I love supporting a cute, little Etsy shop, the sprinkles were a little pricey for such a small quantity and our party budget was getting pretty low.

I was a little bummed to have to pass on the sprinkles. Kyle on the other hand saw it as a challenge and decided that we should at least attempt to learn how to make sprinkles. I’m so glad that we tried making these sprinkles. They really weren’t that hard to make and were the perfect addition to our little man’s first birthday cake.

sprinkles in progress


  • 2 lbs powdered sugar
  • 5 Tbs meringue powder
  • 3/4 tsp lemon juice
  • 3/4 cup warm water
  • 2 Tbs honey
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • drops of gel food coloring to reach desired color



  1. Whisk together the water, meringue powder and lemon juice for about 30 seconds (or until lump-free).
  2. In a separate bowl, sift the powdered sugar.
  3. Add the wet mixture to the sugar and mix for about a minute.
  4. Mix in the honey, extracts, and food coloring.
  5. Beat until stiff peaks are formed, approx. 6-8 minutes.
  6. Add to a pastry bag with a small decorating tip of your choice.
  7. Lay out a sheet of wax paper.
  8. Pipe the icing onto the wax paper to form your desired sprinkle shape (in our case Mickey).
  9. Let sit and harden for several hours.

Tip: Keep in mind that for some shapes (like our Mickeys) the side that was laying flat may end up being better looking than the way you piped them. Ours had a few small peaks from lifting up the pastry bag while piping. It may just take a little practice to get the hang of it.

how to make sprinkles

Root Beer Float Popsicles

Root Beer Float Popsicles | Moore Cookin

Summer has definitely arrived a little early here. If the weather hasn’t warmed up wherever you call home, I’m sure it will soon. Now’s the time to start stocking up on ice cream and other cold treats. I fully support any and all reasons to fill those summer days with ice cream, popsicles, and no-bake desserts.

Last Fall we impulse bought a set of popsicle molds while wandering through Home Goods. Ever since, I’ve been dreaming up all kinds of popsicle concoctions and just waiting for the warm weather to give us the excuse to break them in.

These root beer float popsicles are the perfect pops to kick off summer. Easy to make and perfect to share with family and friends on a hot afternoon. Happy Summer ya’ll!



  1. Before you start making the popsicles, get your root beer ice cold and soften the vanilla ice cream by placing a bowl of it in the fridge.
  2. Alternate layers of ice cream and root beer in the mold, freezing for approximately 15-20 minutes in between each layer to set.
  3. Insert Sticks and freeze overnight.
  4. Run mold under warm water for a few seconds (if needed) to release popsicles from the mold.

Key Lime Pie

Best Key Lime Pie | Moore Cookin

This recipe has me almost speechless…but I’ll try to get it together. This is by far the best Key Lime Pie I’ve ever had and the toasted coconut in the crust just sends it over the top. It is pure tropical heaven. It’s been awhile since I’ve fallen in love with a dessert recipe, but this pie has me head over heels and dreaming about its tart-y goodness at night. It is just that good.

To be honest, we have attempted to make a key lime pie one other time in our almost 7 years of marriage. It was a total disaster and probably one of the worst things we’ve made. We kept looking at the recipe over and over trying to figure out what was wrong. Why was it so sour? Why didn’t the filling set at all? Then it dawned on us to check our can of sweetened condensed milk…and sure enough, we had used evaporated milk somehow. So just a pointer for all of you out there: Make sure you’re using sweetened condensed milk. You don’t wan’t to miss out on the best tasting key lime pie of a lifetime.

Alright. On to the recipe…


For the Crust

  • 12 whole Graham Crackers (the complete 4-section pieces)
  • 1/4 Cup shredded coconut, lightly toasted
  • 1/3 Cup butter, melted

For the Filling

  • 1/2 Cup Key Lime juice
  • 1/2 Tbs lime zest (or more depending on your taste)
  • 2 whole egg yolks
  • 1 14oz. can sweetened condensed milk


  1. Preheat oven to 350 degrees
  2. Crush graham crackers in a Ziploc bag or food processor until they become fine crumbs.
  3. Pour them into a bowl and add in the toasted coconut.
  4. Stir in the melted butter and press crumbs into a pie pan to form a crust.
  5. Bake for 5 minutes or until golden and set. Set aside to cool a little.
  6. For the filling, mix lime zest, lime juice, and egg yolks in a mixer bowl.
  7. Add in condensed milk and continue to mix on high until smooth and it begins to thicken.
  8. Pour mixture into crust and bake for 15 minutes.
  9. Remove from oven, allow to cool completely.
  10. Refrigerate for at least 2 hours.
  11. Serve and enjoy with those you love!

Perfect Key Lime Pie | Moore Cookin

Recipe adapted from The Pioneer Woman