Here’s a quick and easy dessert you can whip up this weekend for Easter that is sure to be a hit. Get creative with it and do whatever design you feel like. When I started making mine I had no clue what I was going to do and kind of just started placing things on top and voila my creation was made!
- 6 cups rice krispies
- 1 stick butter
- 1 package marshmallows
- Melt butter and marshmallows together
- Once melted turn off heat and add rice krispies
- Spray pan of choice and put rice krispies in pan
- Let cool (I stuck mine in the freezer for a little bit)
- Once cool frost top of rice krispies like a cake
- Add Peeps and M&M’s as desired
Hope you guys enjoy and have a great Easter weekend!
I have always wanted to try my hand at making French macarons, but always been a little scared since they can be so fickle. Thankfully I found Food Nouveau and read and watched all her tips to make the perfect macarons. Of course I was impatient while they were in my oven (which takes forever to cook anything) and I pressed a little too hard on some of the shells.
Following her directions I used Wilton’s “rose” gel food coloring to make my macarons this beautiful pink color. For my filling I used my leftover white chocolate frosting which was out of this world.
Some tips for making macarons:
- The egg whites need to sit in your fridge for a day or two before you use them so think ahead!
- After baking the macarons & filling them they need to sit in the fridge for another 24 hours
- You have to be very precise when measuring the ingredients so you should be using a scale to make absolutely sure!
- You have to double up your cookie sheets so keep that in mind to the amount you want to make
- 90 gr egg whites (about 3)
- 30 gr regular granulated sugar
- 210 gr powdered sugar
- 125 gr almond meal
- Take your egg whites out of the fridge and let them come to room temperature
- In food processor finely grind the powdered sugar and almond meal together for a minute.
- Sieve the mixture into a bowl so that the larger pieces do not pass through, those can be thrown away. Place this bowl aside.
- Using your cold stainless steel bowl start beating your egg whites and medium/high speed. Once your whisk starts leaving marks and your whites are bubbly you can add a tablespoon of granulated sugar
- Continue to beat and slowly add the rest of the sugar over the next minute. Continue to beat on high speed until the whisk creates stiff peaks.
- Add in your color and slowly fold from the bottom of the bowl to the top.
- Continuing the folding method you want to start folding in the dry ingredients slowly, making sure there are no pockets
- Double up your baking sheets and line with parchment paper.
- Pipe your macarons onto your baking sheet and let sit for an hour to dry out
- Halfway through, preheat your oven to 300 degrees
- Bake for 12 minutes, after 12 minutes continue to watch your macarons as you don’t want them to burn. You can lightly tap on them and if they are firm they are ready.
- Let them cool on a rack, once at room temperature you can add your filling and put them in the fridge!
I saw this idea on Pinterest for Christmas and when I was thinking of something to do for St. Patrick’s Day that was a little different I knew it would work perfectly.
- 2 3/4 cups sugar
- 1 1/4 cups butter, softened
- 5 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup evaporated milk
- Green food coloring
- Shamrock cookie cutter
- Heat oven to 350°
- Grease and flour 10×4 pan
- Beat sugar, butter, eggs and vanilla in large mixer on low-speed, scraping bowl constantly for 30 seconds
- Beat on high-speed, scraping bowl occasionally for 5 minutes
- Beat in flour and baking powder alternately with milk on low-speed
- Separate batter into two even halves
- Add in food coloring 3 drops at a time until desired color achieved to one half of batter
- Bake green colored batter for 70-80 minutes, until toothpick inserted in center comes out clean
- Let cool for 20 minutes (I put mine in the fridge)
- Once the green pound cake has cooled you can slice cake into pieces and then using cookie cutter cut out shamrock pieces and place back into pan
- Pour remaining uncolored batter over the shamrock pieces and bake for 70-80 minutes again.
- Let cool for 20 minutes before removing from pan
- Frost cake and serve!
- 4 cups powdered sugar
- 1 cup softened butter
- 4 oz white almond bark, melted
- 4 tbsp milk
- Using a stand mixer, mix butter until fluffy
- Add 2 cups powdered sugar and beat until well combined
- Slowly drizzle in melted almond bark and mix on high for 2 minutes until well combined
- Add in 2 cups powdered sugar and 4 tablespoons milk and beat on high until light and fluffy.
- You can use as little or as much frosting on your pound cake as you like. You will probably have a lot left, but you can freeze it and keep it for the recipe I will be posting next week!
Frosting is from Love From the Oven // Pound Cake from Betty Crocker’s Cookbook
Fat Tuesday is next week and to celebrate this weekend we made Plain Chicken’s King Cake Knots. These are so simple and quick that they are perfect for breakfast! I have wanted to make these for a long time but just never got around to it and I am so happy I had the time this weekend. These are a great replacement to cinnamon rolls with just a little bit more crunch.
- Pillsbury refrigerated French Loaf
- 2 tbsp softened butter
- 1/4 cup sugar
- 1 tbsp cinnamon
- 1 cup powdered sugar
- 6 tsp milk
- 1/2 tsp vanilla
- Preheat oven to 350
- Gently unroll french loaf
- Spread butter all over dough
- Mix together sugar & cinnamon then sprinkle over dough, covering all dough
- Cut the dough in half lengthwise and then cut strips crosswise, I made my strips larger since I was only feeding 2 people.
- Twist 2 strips together and gently tie a knot
- Bake for 25 minutes
- Mix together icing ingredients & dip knot into icing
- Pour sprinkles over icing immediately after dipping as the icing does harden quickly
Hope you guys enjoy these for Fat Tuesday! side note: I’ve been really sick since Sunday so please excuse the lack of posts & commenting, I’m hoping to feel better soon.
I’m not Italian, but I take meatballs very seriously. I think it’s because for as long as I can remember meatballs and spaghetti has been a dinner tradition. When I was younger my mom would always make them on the night that my dad had bowling and then when I moved out and started cooking dinners I made sure that it was always on my weekly meal plan. Then I realized that maybe I was eating too much pasta and to me you can’t have meatballs without pasta.
I’ve found a way to brighten up my meatballs so that we can still enjoy them without feeling like we just overloaded on carbs. I will say that I don’t measure anything when I make my meatballs so these are all guesses and you can play around with it to make them to your liking.
- 1 pound ground beef
- 1 egg
- 1 tablespoon italian seasoning
- 1/4 cup parmesan cheese
- 10 oz chopped spinach (I use frozen and then ring it dry with paper towels) you want this as dry as possible
- 1/4 cup bread crumbs
- 1 tablespoon oregano
- 1 tablespoon minced garlic
- 1 teaspoon cayenne pepper
- 2 squirts of sriracha sauce
Mix all the ingredients together and roll into balls, cook at 450° for 30 minutes. In another pan heat up pasta sauce and add meatballs that while it’s heating. Serve over spaghetti squash or ziti! I hope you guys love these as much as I do!
So I never really knew what this was called so I decided to just start calling it the breakfast quiche. I mean it basically is except to keep it on the lighter side we don’t have pastry added. Also I cannot take credit for this recipe AT ALL. This is 100% Mr. H’s creation, he makes it every Sunday so that he can have a quick and delicious breakfast all week.
- 12 eggs
- 1 green pepper, chopped
- 1 onion, chopped
- 7 strips bacon
- cheese of your choosing for topping
- Scramble the 12 eggs in a bowl
- Add pepper and onion to egg mixture
- Set aside eggs and cook bacon, do not cook this all the way as it will continue to cook in the oven
- Lay bacon strips on top of egg mixture
- Bake in oven for 30 minutes or until slightly browned
- Sprinkle cheese on top & continue to bake for another 5 minutes
- Cut & wrap pieces for breakfast through-out the week!
In case you didn’t already know, today is National Popcorn Day aka HEAVEN. I am a huge popcorn lover and basically could live off the stuff! I think my addiction with popcorn started at a young age because my mom had an air popper and it was just so amazing to watch the popcorn be made. I have been talking about buying myself an air popper for ages and then finally for Christmas Mr. H bought me a brand new one. (I was talking about thrifting one weeks before Christmas) Since then I make popcorn at least twice a week. The best thing about air popping your own popcorn is that you can make it as healthy (or not) as you’d like. So today to celebrate the most joyous of days I have TWO recipes for you.
First we have Brown Sugar Popcorn which I may or may not have devoured the entire bowl.
- 1 cup popcorn kernels
- 1 stick butter
- 1 cup brown sugar
- 1/2 teaspoon vanilla extract
- 13 large marshmallows
- 1/8 cup light corn syrup
- Pop your kernels and set popcorn aside (make sure to pick out unpopped kernels as I always forget & it’s not fun biting one)
- On low heat melt butter, brown sugar, vanilla extract, marshmallows and corn syrup
- Pour melted mixture over popcorn and gently stir until all popcorn is coated
Next we have Parmesan Ranch Popcorn, which is the perfect blend of buttery and cheesy.
- 1/2 cup popcorn kernels
- Parmesan Cheese
- Ranch seasoning
- 1/2 cup butter
- Pop popcorn and set aside
- Melt butter and pour over popcorn, tossing so that it is all coated
- Spread popcorn on baking sheet and sprinkle Parmesan cheese and Ranch seasoning over popcorn (you can use as much or as little as you like)
- Bake at 350 for 5 minutes
- Alternately you don’t have to bake it, you can just keep the popcorn in the bowl and toss the cheese and ranch in the bowl with the butter
Inspiration for Brown Sugar Popcorn / Inspiration for Parmesan Ranch Popcorn