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Wednesday, May 22, 2013
I wanted the snacks to look like fireworks, but also incorporate the patriotic colors of red, white, and blue. If you don't have red and blue sprinkles for the marshmallow treats, don't worry about it, there is plenty of red and blue from the fruits!
This is a snack that I think would be fun for children to assemble. Parents, just cut up the strawberries and marshmallow treats and let your kids have fun! Not only will they enjoy putting these snacks together, you'll feel good about the fruit they're consuming when they get to eat their creations later.
1 pan of marshmallow treats (recipe below)
1 quart of strawberries, washed and hulled
1 pint of blueberries
6" wooden skewers (if necessary, cut longer skewers in half)
1. Cut marshmallow treats into star shapes using a cookie cutter. Set aside.
2. Cut strawberries in half, width-wise.
3. Thread the strawberries and blueberries onto the skewer, alternating strawberry half, 2 blueberries, strawberry half, 2 blueberries.
4. Top the skewer with a marshmallow star.
These are best served the day they are made, otherwise the fruit and marshmallow treats become soggy.
3 Tablespoons butter or coconut oil
1 (10 ounce) package marshmallows
6 cups Rice Krispies cereal
red and blue sprinkles
1. In a microwave safe bowl, heat butter (or coconut oil) and marshmallows on high for 1 minute, stirring after 30 seconds.
2. Stir until smooth, returning to microwave in 30 second intervals if necessary.
3. Add cereal to marshmallow mixture and stir until well coated.
4. Press into a greased 9x13" pan. Top with sprinkles.
Allow the marshmallow treats to cool before cutting.
Tuesday, May 21, 2013
Can you believe that we are already half-way through May? I certainly can't! It seems this year has just flown by and I know the next few months are going to go even faster!
It's nearly June and that means that it is time to start thinking about Father's Day. I already ordered my Dad his gift, I'm just (impatiently) waiting for it to arrive. If you haven't bought your gifts yet, this is the perfect giveaway for you! I've teamed up with a great group of bloggers to help promote the new blogging book "The Blogger's Survival Guide" and bring you this great giveaway.
Not just one, but three people will win a cash prize. Keep the money, give it to your dad, or use it to buy your Father's Day gift. What you do with the money is your choice--just remember the more entries you make, the better your chances! Good luck!
Monday, May 20, 2013
Secret Recipe Club. As I browsed through Jess's list of recipes at Life's Simple Measures, I was immediately drawn to her recipe for Cosmic Brownies. She has a plethora of delicious looking baked goods, but like I said once I saw this recipe, there was no turning back.
You see, one of the staples in Mike's lunch is a package of Cosmic Brownies. He's been eating a package nearly every day since high school. Really healthy, I know! Actually, he hasn't had nearly as many since we've been married since I don't buy them for him all the time. But when I saw a recipe so I could make them at home, I was sold!
Makes 1 9x13" pan of brownies
1 cup sugar
2/3 cup brown sugar
3/4 cup butter, melted
2 Tablespoons milk
2 eggs, room temperature
2 teaspoons vanilla
1-1/3 cup flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup heavy cream
8 ounces semi-sweet chocolate chips
1/4 cup chopped M&M candies (or topping of your choice)
1. In a large bowl, whisk together the sugar, brown sugar, melted butter, milk, eggs, and vanilla.
2. Add in the flour, cocoa powder, baking powder, and salt and stir until just combined.
3. Pour the batter into a greased 9x13" pan.
4. Bake at 350 for 18-20 minutes, until a toothpick inserted in the center of the brownie comes out mostly clean. Allow the brownies to cool.
5. While the brownies are cooling, make the ganache topping: Pour heavy cream into a microwave-safe liquid measuring cup and microwave the heavy cream for 1 minute, until hot.
6. Add chocolate chips to the hot heavy cream and allow it to sit for about 3 minutes. Stir the chocolate chips into the cream until the mixture is smooth.
7. Pour the ganache over the cooled brownies and sprinkle with chopped M&Ms.
8. Refrigerate the brownies until you're ready to cut and serve. Store brownies, covered, in the fridge.
Source: Life's Simple Measures
Friday, May 17, 2013
Mike and I recently became part of a couple's small group at our church. We've started meeting together every other week, and we take turns hosting. The hosts provide the main dish and the other two couples bring a side or dessert. Last time, I offered to bring a dessert. I had a specific dessert in mind that I wanted to make, but of course, I didn't have one of the key ingredients--Nutter Butter Cookies. (And that's a hard thing to substitute!) So I went to plan B, only to go to the basement pantry and discover that I was out of yet another key ingredient! Fail.
S'mores Bars a while back and I'm so glad that I finally got around to making them. They were the perfect combination of crunchy, sweet, and gooey! Our small group loved these bars and I see them making their appearance at many events this summer!
Makes 16 bars
3/4 cups graham cracker crumbs
4 Tablespoons butter, melted
3/4 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/2 teaspoon vanilla
1-1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
3/4 cup mini marshmallows, divided
1 regular sized Hershey chocolate bar
1. Line an 8x8" pan with parchment paper.
2. In a small bowl, combine graham cracker crumbs and melted butter. Place in the bottom of the prepared pan and press down to form a crust.
3. In a medium bowl, beat the softened butter and sugars until fluffy.
4. Add in the egg and vanilla and mix.
5. Add flour, baking soda, and salt to the wet mixture and mix until combined.
6. Fold in chocolate chips and marshmallows until evenly distributed.
7. Spoon the cookie dough on top of the graham cracker crust as evenly as possible. (I found it was easier to use my fingers to flatten it out.
8. Bake at 350 for 20-23 minutes, until the bars are set.
9. About 5 minutes before the bars are done baking, sprinkle the marshmallows on top and return the bars to the oven to finish baking.
10. Break the chocolate bar into pieces and place on top of the baked bars. Let the bars cool completely before cutting.
Source: Chocolate, Chocolate, and More
Wednesday, May 15, 2013
One of the best things about breakfast for dinner is how simple it is. Plus, if you have any leftovers, they make a great breakfast! Pot roast for breakfast...not so much...
I'm really excited to work with I Can't Believe It's Not Butter for their Breakfast After Dark campaign. Not only have I been a ICBINB fan for years (I love their spray), but I just love anything that has to do with breakfast.
I used a new pizza dough recipe for this breakfast pizza, and I substituted the olive oil with melted I Can't Believe It's Not Butter. I Can’t Believe It’s Not Butter has 70% less saturated fat than butter, no hydrogenated oils and is made from a blend of vegetable oils. It's a product that I feel good about eating, and serving to my family.
webisodes and recipe collection. The toasted breakfast burrito is calling my name!
1 cup warm water, approximately 110 degrees
1-3/4 teaspoons yeast
3/4 teaspoon honey
1-1/2 Tablespoons I Can't Believe It's Not Butter, melted
3-1/4 cup flour
1-1/2 teaspoons salt
8 slices of bacon, cooked and crumbled
8 eggs, scrambled
1 cup shredded cheddar cheese
1. Pour the warm water into the bowl of your stand mixer.
2. Sprinkle yeast on top of the water and pour in the honey. Allow the mixture to sit, untouched for 5 minutes.
3. Add melted ICBINB, flour, and salt and mix on low speed until the dough pulls away from the side of the bowl.
4. Increase the mixer speed and knead for 5 minutes.
5. Spray the top of the dough with cooking spray and cover the bowl with plastic wrap. Set in a warm spot and allow it to rise for 2 hours. (See note**)
6. Punch the dough down and press it onto a greased pizza pan.
7. Poke the dough with a fork to avoid air bubbles.
8. Bake the crust at 375 degrees for 15 minutes, until the crust is lightly browned.
9. Remove the crust from the oven and top with scrambled eggs, crumbled bacon, and shredded cheddar cheese.
10. Return the pizza to the oven for approximately 5 minutes, until the cheese is melted.
**Note: I made the pizza dough the night before, as this meal was served for dinner (I knew I wouldn't have time to make the dough after work!). I mixed the dough after dinner and then allowed it to rise for 2 hours and then punched it down. I refrigerated the dough in the bowl overnight. Then, when I needed the dough, I pulled it out of the fridge and let it come to room temperature (about an hour--but I was able to fry the bacon and scramble the eggs while waiting) before rolling it out.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.