Tag Archives: #MealMagic

Easy Desserts for the Busy Adult

This post is for the busy parent driving children to ballet practice and soccer games or rushing to clean up a glass of spilled milk and lunch crumbs from the table.  It’s for the working man or woman with just enough time to make a quick meal before bed.  Life can be hectic!  That is why Reynolds Kitchens started the Reynolds Meal Magic Campaign.  It’s all about making real meals (homemade) faster and better by using their products.  There are many tips and timesavers listed on their site that have made cooking/baking easier for me.  Here are my favorite ways to use their parchment paper:

  • Food Storage:
    • Freezing cheeseburgers (place squares of parchment paper between them so that they don’t stick to each other)
    • Transporting cookies (stack them between scraps of parchment paper and put in an airtight container for easy transportation)
  • Food Prep:
    • Roll out pie crust (roll it between two sheets to reduce sticking of the dough to the surface of the rolling pin)
    • Frosting cakes cleanly (place scraps of paper under perimeter of cake to catch excess crumbs/frosting, frost it, and then gently remove paper)
  • Baking:
    • Baking brownies (line pan with paper to easily lift brownies square out of pan…No clean up!)
    • Nonstick cakes (after greasing and flouring a round cake pan, cut a circle to fit in the bottom and just peel it off once it has baked)
    • Chewy cookies (bake cookies on paper and they won’t stick to the pan or get too tough on the bottom)

I’ve found two dessert recipes from Reynolds Kitchens that involve minimum prep and are easy to put together.  Whether you have guests coming in an hour and you need to whip up something tasty to snack on or your kids are looking for an after-dinner treat, you’ll definitely want to try these recipes:

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Ashley and Whitney’s Popcorn and Pretzel Sweet Snack Mix

Ashley & Whitney's Popcorn & Pretzel Sweet Snack Mix*

  • Servings: 6
  • Difficulty: easy
  • Print


    • Reynolds® Parchment Paper
    • 1 (2.9 ounce) bag microwave low-fat popcorn
    • 2 cups mini pretzels
    • 1 cup coarsely chopped roasted almonds
    • 1 cup chopped sweetened dried cranberries
    • 12 oz white chocolate (try 2 of Terry’s white chocolate oranges)
    • 1 1/2 teaspoons ground cinnamon


  1. Line a 15 1/2x10x1-inch baking pan or large tray with a sheet of Reynolds® Parchment Paper; set aside.
  2. Pop popcorn according to package directions; shake bag so that un-popped kernels fall to the bottom.
  3. Pour popcorn, pretzels, almonds and dried cranberries into large bowl. Discard un-popped popcorn kernels.
  4. Melt chocolate according to package directions. Stir in cinnamon; pour over popcorn and pretzels. Toss to evenly coat.
  5. Spread evenly on parchment lined tray. Let set to harden, about 1 hour (if rushed, leave in fridge for half hour). Break apart large pieces. Store in airtight container.

My Review: This is so good!  My husband and I gobbled it down.  The only white chocolate I had was two of Terry’s white chocolate oranges (the ones that are both shaped and flavored like oranges).  When I make this again (and I definitely plan on it), I will use the chocolate oranges again.  The citrus flavor works well with the other flavors.  Also, I was in a bit of a rush, so I put the parchment covered tray of the popcorn mixture into the fridge for an half hour to speed up the hardening process.

*Adapted from this recipe

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Karen's Rolled Sugar Cookies*

  • Servings: 36 (2in) cookies
  • Difficulty: easy
  • Print


    • Reynolds® Parchment Paper
    • 2 1/4 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 cup unsalted butter, softened
    • 1/4 cup white sugar
    • 1/2 cup brown sugar
    • 2 large egg yolks
    • 1 teaspoon vanilla extract


  1. Combine flour, baking powder and salt in large bowl; set aside.
  2. Beat butter and sugars with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
  3. Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.
  4. Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
  5. Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
  6. Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
  7. Decorate as desired. Store in airtight containers for up to 5 days.

My Review: The taste of these cookies is amazing with the change I made (using brown sugar AND white sugar rather than just the white).  These were so good, they didn’t even need frosting, though they wouldn’t taste bad with it either.  My cookies were difficult to roll because the dough was sticky, so I just spooned them onto parchment paper like drop cookies.  They spread quite a bit in the oven (I didn’t have enough time to refrigerate them for the full hour), but they were delish.  My husband tried one a few days later and said it was so moist that it tasted as if it had just come out of the oven.

*Adapted from this recipe

For more recipes from Reynolds Kitchens check out their collection on Allrecipes.


I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on Trickle of Consciousness. The reviews, content and opinions expressed in this blog are purely the sole opinions of Jacolyn.