Peeps Pancake Smores

Peeps Pancake Smores

The thermostat is a hot topic in our house … literally.

Since I can remember I have been hot.  Temperature hot.

In school while most of the girls would walk around with long sleeved shirts and sweaters and beg to wear pants under their uniform skirt, I happily perused the hallways in my short-sleeved shirt and often wished they’d turn the heat down.

Peeps Pancake Smores

Things haven’t changed much.  I hate the forced heat of winter and love the air conditioning.  On these cool spring days there’s nothing better than having the windows open and having it just a little too cool in the house.  I sleep with the ceiling fan and a table fan blowing on me.

So what is the ideal temperature for me?  You ask.

Peeps Pancake Smores

Well, I never turn the heat higher than 68 during the day and at night it dips to 59.  I like the air also on 68 or 69.  And right now, having the windows open and the thermostat reading about 65 is sheer perfection.

In short, if you come to visit me, pack a jacket.  People who have spent time in this house can attest to that.

It is a mystery why I am always hot, except when I go outside in the winter, then I am cold and feel I will never be warm again.  But life is full of mysteries and this one isn’t so bad … unless you’re Mom or Dad.

Peeps Pancake Smores

Luckily, I keep everyone happy with tasty treats like Peeps Pancake Smores.  Easter to me means having Peeps around.  And creating a super simple masterpiece like these Smores is kind of the best thing ever.

Whether you use homemade or store bought pancakes, this is totally irresistible with a smooth chocolate (or carob – you know the drill) spread and a towering jiggly stack of Peeps.  Easter just got a whole lot sweeter.

Peeps Pancake Smores

Peeps Pancake Smores

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Yield: 1-2 servings

Ingredients

2 pancakes, homemade or store bought
3 tablespoons dark chocolate or carob chips
2 teaspoons vegetable shortening
4 Peeps bunnies

Instructions

  1. Get your pancakes ready to go. Not gonna lie – I used Eggos and they worked great!
  2. Place the chocolate or carob chips in a bowl with the shortening. Melt in the microwave in 30 second increments, stirring in between, until fully melted. Divide the mixture among the two pancakes and spread into an even layer.
  3. Place 2 Peeps on each pancake and microwave about 30 seconds until the Peeps are super puffy and melty. Bunnies work best here because they are flat. Smash the pancakes together and serve immediately.
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Caramel Nut Shortbread Bars

Caramel Nut Shortbread Bars

You guys, there’s this bright light in the sky and I don’t know what it is.

Oh, that’s the sun???!!!

You’ll have to forgive me for not recognizing it.  I can’t remember the last time the sun was out.  This winter hasn’t been that bad as far as winters go.  We recently had a ten day stretch during which even low temperatures did not dip below freezing.

Caramel Nut Shortbread Bars

But it has been so dark and grey and lifeless and downright depressing I can’t even.

Winter has me down.  This happens every year, but this year it’s stronger than ever.  Maybe it’s because I was making the same wishes last birthday as I did a little over a week ago on this one and because year after year things build and build and build until they come to a head.

I want to frolic outside in the sun and take walks and eat outside and be happy and not have to slather lotion and oil and all things moisturizing on my skin.  Please tell me I’m not alone.

Caramel Nut Shortbread Bars

Caramel Nut Shortbread Bars

I won’t be alone in loving these Caramel Nut Shortbread Bars.  I made these years ago, before the blog and loved the filling but not the crust.  Then I made them again recently with a different crust that tasted great but totally fell apart.

Enter test three.  These are the winner.  The filling is as gooey and rich as ever with tons of crunchy nuts.  The base is a vanilla bean olive oil shortbread.  I know olive oil in shortbread sounds weird, but trust me, it is heaven.  It provides a fruity, light note against the rich filling.

Winter is no match for these bars.  Well, really it is, but we can pretend it’s not while we make them.

Caramel Nut Shortbread Bars

 

Caramel Nut Shortbread Bars

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 18 bars

Ingredients

Crust
3 cups all-purpose flour
½ cup granulated sugar
½ teaspoon kosher salt
½ stick unsalted butter, melted
2/3 cup olive oil
1 tablespoons vanilla bean paste
Filling
1 ½ sticks unsalted butter
1 ¼ cups packed light brown sugar
½ cup honey
½ teaspoon kosher salt
1 cup heavy cream
4 cups untoasted nuts, I used half pecans and half walnuts

Instructions

  1. Preheat oven to 350 degrees F. generously butter a 9 by 13-inch pan.
  2. Make the crust. In a large bowl, stir together flour, sugar, salt, butter, oil, and vanilla bean paste until a thick dough forms that holds when squeezed together. If it falls apart, add a bit more oil until it holds. Press into the prepared pan, bringing some of the dough up the sides. Bake for about 15 minutes until just barely golden brown.
  3. While the crust bakes, make the filling. In a medium saucepot, stir together butter, brown sugar, honey, and salt over medium heat. Bring to a boil and simmer for about 10 minutes until the mixture is slightly thickened and foamy.
  4. Remove the pan from the heat and stir in the cream. Be careful! It will bubble up. Place pan back over the heat and cook until a candy thermometer reaches 240 degrees or about 10 more minutes. I actually did this without a candy thermometer. It’s rather forgiving and you can always test for soft ball stage in a bit of cold water.
  5. Add the nuts and cook an additional 2 minutes. Pour filling over the hot crust, spreading into an even layer. Bake for about 15 minutes, until bubbling and the crust is golden brown. Cool completely in the pan before cutting and serving. Bars may be stored in an airtight container for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature about 1 hour.

Notes

Filling recipe adapted from Food and Wine

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Sweet and Salty Toffee Bark #SundaySupper

Sweet and Salty Toffee Bark

I like to challenge myself.  I mean clearly since I’ve chosen to be a writer and try to break into Hollywood.  Now that’s a challenge.

But sometimes I like challenges that I feel like I am much more able to accomplish.  Things that are under my control.  It keeps my brain and my body going to be challenged and it’s a very rewarding feeling to complete a challenge no matter how big or small.

Potato Chips and Pretzels

Like upping the speed or resistance on the elliptical or trying a new workout DVD.  Sure, there are moments when I think I won’t be able to finish, but then I do, and I feel ah-mazing!  I pushed through something I thought I might not be able to, and that shows me how strong I really am.

Then there are the batters I whip up by hand.  Unless I absolutely positively have to bring out the hand or stand mixer, it is by sheer force of will that I beat butter and sugar into shape.  I even whipped cream by hand recently.  There were definitely a few moments when it seemed unlikely the soupy cream would turn into fluffy, luscious whipped cream but it did and it was amazing.  What’s next?  Egg whites???

Sweet and Salty Toffee Bark

I have even challenged myself to write a screenplay in 30 days and done it.  I probably couldn’t write a novel in the same time span, but a screenplay is a bit easier for me to write.  Now selling it in 30 days, that is another story.

Do you like to challenge yourself?  How do you challenge yourself?

Sweet and Salty Toffee Bark

It is definitely a challenge not to eat all of this Sweet and Salty Toffee Bark because it is crazy addictively good.  And it’s so easy to make and gluten free since I used gluten free pretzels which are definitely as good as the real thing.

The goo of the toffee.  The crunch of the pretzels and potato chips.  The snap of the chocolate.  The pop of color from the sprinkles.  This is the ultimate snack or dessert.  It is perfect to whip up as a last minute gift or party treat because it makes a bunch.  This is one challenge you have to take on!

Sweet and Salty Toffee Bark

Sweet and Salty Toffee Bark

Sweet and Salty Toffee Bark

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

3 cups pretzels (gluten free, if necessary)
3 cups plain potato chips
1 ¼ cups packed dark brown sugar
¾ cup granulated sugar
2 tablespoons pure maple syrup (not the fake stuff)
2 sticks unsalted butter, room temperature
12 ounces white chocolate chips
12 ounces dark chocolate or carob chips
2 tablespoons vegetable shortening, divided
Brightly colored sprinkles

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Spread pretzels and chips on foil.
  2. In a medium saucepan, bring sugars, syrup, and butter to a boil over medium heat, stirring frequently. Boil for 2 minutes while stirring. Immediately and carefully pour over pretzels and chips on the prepared baking sheet. Bake for 10 minutes.
  3. After the tray comes out of the oven, allow to cool briefly while you melt the chocolate. Place white chocolate chips and 1 tablespoon of shortening in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until fully melted. Set aside while you repeat the process with the dark chocolate or carob chips and the remaining tablespoon of shortening.
  4. Swirl both white and carob/dark chocolate on the pretzel and potato chip base, ensuring to leave streaks of both chocolates. Sprinkle with sprinkles of your choice and allow to set for at least two hours at room temperature. Break into pieces and serve. Toffee bark may be stored in an air tight container for up to 1 week.

Notes

Additional cooling time is necessary

Recipe adapted from The Cookies and Cups Cookbook via Brown Eyed Baker

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Don’t forget to check out the other Sunday Supper dishes! Thanks to Caroline from Caroline’s Cooking for hosting!

APPETIZERS

BEVERAGES

DESSERTS

FINGER FOODS

MAINS

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Honey Bundt Cake with Honey Pecan Caramel

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HoneyForHolidays #DonVictorHoney #CollectiveBias

Honey Bundt Cake with Honey Pecan Caramel

Bundt cakes don’t get enough credit.  They might lack the heaps of frosting in a towering layer cake.  They might not have the immediacy of cookies.  And they don’t have the fudginess of a brownie.

But in reality they have oh so much more.  They are easy to make, mixing up quickly and then baking in the oven without too much checking or turning.  Endless flavor combinations are possible in a bundt cake.  And they are really quite beautiful.

When I unmolded this beauty from the pan (always the scariest part of bundt cake making) and topped it with the nutty caramel, it almost took my breath away.  This cake belongs as the centerpiece of a holiday table or can be given as a gift to some very happy recipients.

Honey Bundt Cake with Honey Pecan Caramel

Don Victor® Orange Blossom Comb Honey Globe Jar is the star of this bundt cake.  Honey is sometimes a flavor that can fall to the background of baked goods, but that is so not the case with this cake.

What is so unique about Don Victor® Honey is that it has honeycomb right in it that is fully edible.  I didn’t know that before working with this honey, but now I am so excited to experiment with it in different ways like mixing it into salad dressing or serving is as part of a cheese plate.  It can also be spread on toast or an English muffin with a bit of butter if you like.  Like all honey, it should be stored at room temperature to prevent crystallization.  Unlike a lot of honey, Don Victor® Honey is raw, filtered honey, not heated or processed in any other way.

Honey Bundt Cake with Honey Pecan Caramel

I am also excited to give it as a gift this holiday season because I love introducing my friends and family to new products that I have fallen in love with.  It is an easy to give, inexpensive gift that is perfect for coworkers, bosses, teachers, and more.  Be sure to stock up at Walmart, like I did.  Unlike other honey, Don Victor® Honey is available in the Hispanic aisle.

Shopping at Walmart

Back to the Honey Bundt Cake with Honey Pecan Caramel.  The cake itself is unbelievably moist with the flavors of the honey, orange, and olive oil coming through.  It also has a swirl of plump dried cherries and cranberry jam, because all bundt cakes need a swirl 😉

Honey Bundt Cake with Honey Pecan Caramel

Then there is maybe my favorite part of the cake: the honey pecan caramel.  I will make this sauce again and again for topping on ice cream or waffles or just eating with a spoon – it is that good.

Be sure to check out Don Victor® Honey and make this bundt cake for the holidays!

Honey Bundt Cake with Honey Pecan Caramel

Honey Bundt Cake with Honey Pecan Caramel

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 10-12 servings

Ingredients

Cake
1 cup dried sweet cherries
Juice of 1 orange
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon kosher salt
½ cup granulated sugar
½ cup packed light brown sugar
¾ cup Don Victor® Orange Blossom Comb Honey Globe Jar
¾ cup olive oil
4 large eggs
½ cup plain Greek yogurt
1 tablespoon pure vanilla extract
1 cup cranberry jam (another flavored jam will do, but try to pick a bright color)
Caramel
½ cup packed light brown sugar
½ cup Don Victor® Orange Blossom Comb Honey Globe Jar
½ stick unsalted butter
½ teaspoon flaky sea salt
1 cup pecans, toasted

Instructions

  1. Preheat oven to 350 degrees F. Oil and flour a large bundt pan.
  2. In a small bowl, combine the cherries and orange juice. Allow to soak while you prepare the batter.
  3. In a large bowl, stir together sugars, honey including the comb, oil, eggs, yogurt, and vanilla until fully combined. Add the flour, baking powder, and salt and mix until just combined. Add the orange juice only from the cherries and mix to combine.
  4. Spread half of the batter into the bottom of the prepared bundt pan. Top with cherries and jam, trying to keep them away from the sides of the pan. Cover with the other half of the batter and bake for 50-60 minutes until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.
  5. Allow cake to cool for about 15 minutes while you make the caramel. In a small saucepan, combine the sugar, honey including the comb, and butter. Bring to a boil over medium heat and boil, stirring constantly, for 3 minutes. Stir in toasted pecans and flaky sea salt.
  6. Loosen the cake from the pan by sticking a thin knife around the edges. Carefully invert the cake onto a serving plate. Drizzle the caramel slowly over the top. Allow cake to cool completely before cutting and serving. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
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Homemade Twix Bars #SundaySupper

Homemade Twix Bars

Lots of people have Thanksgiving traditions and many of them are the same.  Travel.  Family.  Cooking.  Baking.  Turkey.  Pie.  Football.  Leftovers.  Shopping.  More leftovers.  More shopping.  More travel.  Lots of crowds.

And I think all those traditions and whatever others you may have are great.

Homemade Twix Bars

But I bet you aren’t surprised to know those aren’t my traditions for the most part.  My Thanksgivings are quiet days, just Mom and Dad and me.  We actually have started this new tradition where we go shopping the day before Thanksgiving.  It’s my favorite!

There aren’t any crowds and a lot of the sales have already begun.  This year I picked up an awesome dress at Saks I can’t wait to show all of you!!  It’s fun, low key, and this year was a great way to get out on a rainy, yucky day.

Homemade Twix Bars

On Thanksgiving, the only traditional food we have is cranberry sauce (not out of the can).  Otherwise we have steaks or tacos and it’s just the three of us.  No pressure.  Not too much work.  No drama.  There aren’t many leftovers and save for a little shopping by Dad on Black Friday, we leave the crowds to everyone else.

That’s my Thanksgiving and I wouldn’t have it any other way.  For me it is perfect.  For you something else may be and I hope that is exactly what you had over the holidays 🙂

Homemade Twix Bars

For dessert, we skipped pies and pumpkin and all that and had homemade Twix Bars.  These are everything I remember a Twix to before my allergy and oh so much more.

The shortbread base is the star here.  It is thick and crumbly and practically melts in your mouth.  Then there is the gooey caramel that stretches when you bite into the bar.  It all finishes with the slightly bitter carob (in my case) or chocolate coating, snapping as you take a bite.  Make sure these are a part of your holiday season!

Homemade Twix Bars

Homemade Twix Bars #SundaySupper

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: About 24 bars

Ingredients

1 ½ sticks unsalted butter, room temperature
¾ cup confectioners’ sugar
1 tablespoon vanilla bean paste
1 large egg
2 cups all-purpose flour
2 tablespoons finely ground cornmeal
½ teaspoon kosher salt
1 batch homemade caramel or store bought
18 ounces carob or dark or milk chocolate chips
2 tablespoons vegetable shortening

Instructions

  1. Make the shortbread. Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving overhang for easy removal later.
  2. In a large bowl, cream the butter, sugar, and vanilla bean paste until light and fluffy. Beat in the egg. Add the flour, cornmeal, and salt and mix until a stiff dough is formed. Spread into the bottom of the prepared pan in an even layer.
  3. Bake shortbread 20-25 minutes, until golden brown around the edges and mostly set.
  4. While the shortbread bakes, make the caramel or warm the store-bought caramel. Pour the hot caramel over the slightly cooled shortbread. Refrigerate for at least 4 hours and up to overnight until completely chilled.
  5. Once the caramel and shortbread are chilled, cut into long, thin bars. Melt the carob or chocolate with the shortening in a microwave safe bowl in the microwave in 30 second increments, stirring in between, until fully melted. I recommend doing this in two batches.
  6. Carefully dip each of the bars in the chocolate and use a spoon or your fingers to coat completely. Set on a parchment lined baking sheet to set. Once all bars are set, serve or store in an airtight container in the refrigerator for up to 1 week.

Notes

Shortbread base adapted from Ashley Rodriguez via Craftsy

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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Christie from A Kitchen Hoor’s Adventures for hosting!

Baked Goods

Candy

Chocolate

Jams, Syrups, Drinks

Mixes and Spices

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chocolate Covered Pretzel Sandwiches

Chocolate Covered Pretzel Sandwiches

Choices are good.  It’s nice to be able to choose which movie to watch, what to wear, or what to have for dinner.  Our lives are based on the choices we make, both big and small.  Good and bad.

Think of all the choices we make in a day.  Some come naturally but others cause debate whether within ourselves or among those around us, even if they seem like simple decisions.  And all those choices and decisions build and build to make our lives, sometimes for better sometimes for worse.

Chocolate Covered Pretzel Sandwiches

It’s easy to look back on the past and see where we might have chosen a different path.  But that’s not fair to ourselves because a different decision may have led to exactly the same place, no matter how hard we wish this wasn’t the case.

That is a difficult fate to face for me.  All those options and the ones I chose.  The ones that led me here.  What could have been, might have been, should have been.  It’s a lot to consider.  But now there is nothing I can do about it, so I have to embrace those choices and try to make better ones in the future, knowing years from now, I’ll have some of the same regrets.

Chocolate Covered Pretzel Sandwiches

The best thing about choices is that there is always another one to make, another chance to do better.

When it comes to these Chocolate Covered Pretzel Sandwiches, I don’t want to make choices, but I have to because I made them several ways, although I do recommend trying each variety.

These are a breeze and a blast to make, almost therapeutic.  The base is a salty, crunchy pretzel, which I topped with either salted caramel peanut butter (I know!) or pumpkin pie cookie butter (oh yeah!), followed by another pretzel.  I also hid a mini marshmallow in the center of some for a nice surprise.

Chocolate Covered Pretzel Sandwiches

Then half of this sweet and salty dessert sandwich is dipped in chocolate (or carob in my case) and drizzled in white chocolate.

These are great to serve at a Halloween party.  Making these is an easy choice!

Chocolate Covered Pretzel Sandwiches

Chocolate Covered Pretzel Sandwiches

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Ingredients

½ bag mini pretzel twists
1 cup pumpkin spice cookie butter
1 cup salted caramel peanut butter
½ cup mini marshmallows
3 cups dark chocolate or carob chips
½ cup white chocolate chips
2 ½ tablespoons vegetable oil, divided

Instructions

  1. Spread the pretzel twists on a parchment lined baking sheet. Spread 1 tablespoon of either the pumpkin spice cookie butter or salted caramel peanut butter onto a pretzel. Top with a couple mini marshmallows if desired, followed by another pretzel. Press together gently so the butter forms a seal. Repeat with remaining pretzels and butters.
  2. Once all the pretzels are filled, melt the chocolate or carob chips with 2 tablespoons of vegetable in the microwave in a microwave safe bowl in 30 second increments, stirring in between, until fully melted. Dip half of each pretzel sandwich into the mixture and place back on the parchment to set.
  3. Melt the white chocolate chips with the remaining ½ tablespoon vegetable oil in the microwave in a microwave safe bowl in 30 second increments, stirring in between. Using a fork or spoon, drizzle the white chocolate over the pretzel sandwiches.
  4. Allow to set completely. Store in an airtight container at room temperature for up to 1 week.
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Homemade Drumsticks #SundaySupper

Homemade Drumsticks - Fun and easy to make, gluten free, and way better than store bought!

When I was a kid, my Granny and sometimes my Papa would come to visit quite often.  They were my mom’s parents and are unfortunately gone.  I try to hold onto the memories I made with them, but they slip from my mind far faster than I would like.

Luckily, I do have some memories and I love when Mom tells me about our times together.

Of course, they loved food as much as I do, if not more.  They were both awesome cooks, though when they came to visit they never cooked.  Mom made dinner – tacos, burgers, meatloaf – and breakfast – bacon, eggs, sausage, but dessert was almost always store bought.

Homemade Drumsticks

There was the time Papa and I fought over the last piece of key lime pie, though I don’t remember who got it.  Plenty of those slice and bake cookies filled the oven.  And there was ice cream.  Lots and lots of ice cream.

Perhaps because they often came to visit in the summer, or maybe just because we all love ice cream, it was frequently the dessert of choice.  We went to Baskin Robbins to get a scoop of our favorites when we wanted to out, but when we were chilling at home, the freezer was always full of Drumsticks.

We all loved them, and what’s not to love?  Crunchy cone, creamy ice cream, the snap of the chocolate, and salt from the nuts.  They are the perfect blend of flavors and textures.  I remember loving the ones with caramel stuffed in the middle of the ice cream.

Homemade Drumsticks

I haven’t had a Drumstick in years since I’m now allergic to chocolate, but really, I hadn’t had one long before that.  I figured it was time to make a batch of my own, and dare I say they are better than the store bought ones.

I love the crispy cone that I coated in homemade magic shell.  Then I stuffed caramel swirled ice cream into the cone and mounded a bit on top before adding more magic shell and those classic peanuts.  I even picked up gluten free cones, so these are gluten free, fun to make, and so perfect for summer.  I really can’t get over how fun and easy these are to make and how incredibly, addictively, awesomely delicious they are.

I can’t wait to enjoy another as I fondly remember the summers of my youth and my grandparents.

Homemade Drumsticks

Homemade Drumsticks #SundaySupper

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 22 minutes

Yield: 4 Drumsticks

Ingredients

4 sugar cones, gluten free if necessary

1 cup carob or dark chocolate chips

2 tablespoons coconut oil

2 cups caramel swirled ice cream

½ cup lightly salted peanuts, coarsely chopped

Instructions

First make the magic shell. In a medium, microwave safe bowl, combine the carob or chocolate chips and coconut oil. Microwave in 30 second increments, stirring in between, until fully melted. Allow to cool slightly.

Once slightly cool, spoon the magic shell into the cones, coating the inside completely and placing extra in the bottom. Allow to harden for about 5 minutes.

Fill cones with ice cream and mound a scoop on top. Place in the freezer on a parchment lined tray or just paper plates and freeze for about 10 minutes.

Once firm, spoon magic shell over the ice cream and dip immediately into peanuts because the magic shell hardens quickly.

Return to freezer for at least one hour before serving. Drumsticks may be stored in an airtight container in the freezer for up to 1 month.

Notes

Additional chilling time is necessary

Recipe is easily multiplied

http://piesandplots.net/homemade-drumsticks-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Beverages

Breakfast

Appetizers

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Maple Walnut Truffles

Maple Walnut Truffles

While I often talk about wanting to move to California (#CaliforniaDreaming), there is one thing I will miss when I move: our yard.

Okay, so there are a few things I will miss, though not many, and one of the things I will hate to leave behind is our yard, specifically in summer.

Maple Walnut Truffles

We don’t have a lot of land, which is nice really.  More land = more work, and we already have more than enough yard work.  But the land we do have is populated with trees.  Pine trees, maple trees, flowering trees.  They are stunning, but not quite as beautiful as the flowers.

From peonies and tulips to irises and coneflowers to the plethora of annuals we are unable to stop ourselves from buying each year.  Once everything is in full bloom, the neighbors fade away and our yard that looked so desolate in winter turns into a tropical jungle.

Maple Walnut Truffles

With all these plants, all these hiding places, comes wildlife.  Birds that sing and swoop around the yard.  Squirrels and chipmunks that bound along in the grass.  Hummingbirds that come right up to the window to say hi … and eat.  Probably mostly eat.  Baby bunnies that explore the world for the first time.

It is life right in front of me and it gives me life on days good and bad.  And really, this is why I want to leave this yard behind, so I don’t have to give these things up in the winter.  And hopefully one day when I do get to move, the next family to move in will enjoy the yard as much as we have and perhaps enjoy winter a bit more.

 

To make sure we all enjoy the beauty of summer, fun no bake treats like these Maple Walnut Truffles, which also happen to be gluten free, are perfect.

These are super easy to make.  They are filled with maple flavor and crunchy walnuts.  Plus, since it’s best to keep them in the refrigerator, they are a refreshing treat to beat the heat.  Feel free to swap the walnuts for pecans if you prefer, just make sure to use real maple syrup.

Enjoy summer and these irresistible homemade candies.

Maple Walnut Truffles

Maple Walnut Truffles

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: About 20 truffles

Ingredients

½ stick unsalted butter, room temperature

2 tablespoons pure maple syrup

2 cups confectioners’ sugar

1 teaspoon pure vanilla extract

1 cup walnuts, finely chopped

1 ½ cups carob or dark chocolate chips

½ cup white chocolate chips

1 ½ tablespoons pure vegetable shortening, divided

Instructions

In a medium bowl, whisk together butter and maple syrup. Slowly add confectioners’ sugar and whisk to combine. Whisk in vanilla. Add more maple syrup or confectioners’ sugar as necessary to achieve a thick yet smooth mixture. Stir in walnuts. Refrigerate for about 30 minutes until firm.

Once chilled, roll mixture into about 1 tablespoon sized balls. Place on a tray lined with parchment paper. Refrigerate an additional 10 minutes.

While the truffles are chilling, melt the carob or dark chocolate chips with 1 tablespoon shortening, in the microwave in 30 second increments until fully melted.

Remove the truffles from the refrigerator and using a fork dip into the chocolate, coating completely. Return to the parchment to set. Repeat with remaining truffles.

Melt white chocolate in the microwave with remaining ½ tablespoon of shortening, in 30 second increments, until fully melted. Using a fork, drizzle white chocolate over truffles.

Refrigerate truffles until set, about 20 minutes. Serve or store in an airtight container in the refrigerator for up to 1 week. Truffles may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 30 minutes.

Notes

Additional chilling time is necessary

Recipe adapted from Crazy for Crust

http://piesandplots.net/maple-walnut-truffles/

Dressed Up Marshmallows

Dressed Up Marshmallows

I love to get dressed up.  Ever since I was little this has been the case for me.  I have always loved dresses and heels and presenting my best face to the world.

My love of wearing nice clothes and shoes and playing with makeup has only intensified as I have grown up and learned more about creating my own style.  I love putting together outfits that represent me and not something I saw on TV or my mom chose for me.

Dressed Up Marshmallows

It amazes that people stare at me with dirty looks, as though I am doing something wrong by wearing a dress and heels instead of the sweatpants they seem to find so fashionable.  I have even had someone question me repeatedly over looking nice.  Where was I going?  Why was I wearing these clothes?  What was wrong with me?

When did our society decide that it’s not okay to look nice?  Even worse, when did it decide that it’s not okay to be an individual?  If you don’t want to dress up, that’s your deal, but don’t tell me what to do.  The great thing about life is that we are all unique individuals.  No one’s stares or comments are ever going to get me to change who I am.

Dressed Up Marshmallows

And because I like company, I took some unassuming marshmallows and dressed them up too.  What does that mean?  It means I dipped them in carob, white chocolate, and peanut butter chips and drizzled them accordingly.  You could also add nuts or sprinkles for a bit of crunch, but these are amazing as is.

Dressed Up Marshmallows

Not only are these little treats delicious, but they are also easy to make and gluten free.  They would be awesome to serve at a party or wedding or baby shower.  I also think they would make great s’mores.  I think we should all investigate 🙂

Whether you like to dress up or not, you will love some fancy dressed up marshmallows!

Dressed Up Marshmallows

Dressed Up Marshmallows

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 22 minutes

Yield: About 30 marshmallows

Ingredients

1 10-ounce bag regular sized marshmallows

1 cup dark chocolate or carob chips

1 cup white chocolate chips

1 cup peanut butter chips

3 tablespoons pure vegetable shortening

Instructions

Place marshmallows on a piece of parchment paper.

Place carob or chocolate chips in one microwave safe bowl, white chocolate chips in another, and peanut butter chips in a third. Add 1 tablespoon shortening to each bowl.

Melt chips in the microwave in 30 second increments, stirring in between, until fully melted.

Place one marshmallow on a fork and dip into one of the coatings. Roll around with the fork to coat completely. Place carefully on the parchment and allow to set. Repeat until all the marshmallows are used.

Take the fork and drizzle the remaining coatings onto the marshmallows to create a pretty design or pattern. Have fun! If at any time the coatings harden too much, place them back in the microwave for about 15 seconds.

Allow marshmallows to set completely before placing in an airtight container and storing at room temperature for up to 1 week.

http://piesandplots.net/dressed-up-marshmallows/

Microwave Peep S’mores

Microwave Peeps S'mores

I always overdo it on buying candy.  Easter candy.  Christmas candy.  Halloween candy.  Candy.

Sure, somehow it all gets eaten eventually, but my pantry is pretty much literally overflowing with bag after bag after bag of the sweet stuff.  And behind all those bags is a stack of boxes of Peeps.

I am one of those people that loves Peeps.  Especially the Gingerbread ones.  If you haven’t tried those yet DO IT!  Sometimes I melt them onto a Gingerbread Pop Tart, but that’s another story.

Microwave Peeps S'mores

I have a plethora of Peeps in the pantry.  Bunnies.  Chicks.  Pink.  Blue.  Yellow.  Minions.  Gingerbread.  Hearts.  Peeps.  Lots and lots of Peeps.

And right about now I bet you have more than you know what to do with as well.  Luckily I’m here to help with a super simple recipe that’s ready in about 2 minutes and will have the whole family asking for seconds.  Before long, you’ll be going to the store to buy more Peeps.

What is this amazing recipe?  Microwave Peep S’mores.  It only takes three ingredients – chocolate or carob, graham crackers, and of course Peeps – and it is so easy to prepare because it’s made in the microwave.

Microwave Peeps S'mores

While this doesn’t exactly recreate that classic campfire s’mores flavor, it’s a trick Mom has used for years and years to make s’mores year round without fuss.  In fact, I think I’ve only had s’mores made this way.

You end up with a crispy graham cracker topped with melty chocolate and an ooey gooey marshmallow with crunchy sugar on the outside.  It’s the perfect combination of textures and flavors.  Your leftover Easter candy dilemma has officially been solved.

Microwave Peeps S'mores

Microwave Peep S’mores

Prep Time: 2 minutes

Cook Time: 2 minutes

Total Time: 4 minutes

Yield: 2 s'mores

Ingredients

2 graham cracker sheets, broken in half

2 tablespoons carob or chocolate chips

4 Peep bunnies

Instructions

Place 2 pieces of graham cracker on a microwave safe plate. Top each with 1 tablespoon of carob or chocolate chips. Microwave in 30 second increments until the chips are mostly melted. Mine took 1 minute.

Place 2 bunnies on each of the graham crackers and microwave about an additional 30 seconds. Keep your eye on it and stop when the bunnies are super puffy.

Top with the remaining graham crackers and serve immediately.

Notes

Recipe is easily multiplied - and trust me, you'll want to multiply it!

http://piesandplots.net/microwave-peep-smores/

 

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