S’mores Strawberries

S'mores Strawberries

Valentine’s Day is almost upon us.  Whether you think of it as nothing more than a Hallmark holiday for people who are actually in love or you think it’s the sweetest holiday since it celebrates something as amazing and illusive as love, it’s a good excuse to eat an amazing treat or two.

All of us single gals need to drown our sorrows in dessert and cheesy movies that represent love as it probably never will be in the real world.

S'mores Strawberries

And all of you love birds need to celebrate your significant other and the fact that Cupid brought you together.  Or something like that.

While you could definitely spend all day in the kitchen making something like my Brooklyn Blackout Cake, these S’mores Strawberries will totally do the trick without all the work.

S'mores Strawberries

They are fun and easy to make and full of textures and flavors.  I distinctly remember the first time I had a chocolate covered strawberry.  It was from Godiva and probably five dollar, which 15 or so years ago was a lot of money for one giant strawberry.  I think I shared it with my baby sitter after lunch at Olive Garden.

I really liked the strawberry … and Olive Garden, so maybe my tween judgment can’t be trusted.  Since I developed my chocolate allergy, those strawberries have vanished from my life.  So I made my own with carob, but feel free to use your favorite dark chocolate.

S'mores Strawberries

After washing and drying the strawberries, I hulled them and filled the center with gooey marshmallow fluff.  Then I dipped them in chocolate and crushed graham crackers.  It’s a messy process, but lots of fun and well worth it when you pop the juicy strawberry with the gooey marshmallow the snappy carob/chocolate and crunchy graham crackers in your mouth.

No matter how you celebrate Valentine’s Day, be sure to do it with these S’mores Strawberries.

S'mores Strawberries

S’mores Strawberries

Prep Time: 15 minutes

Cook Time: 1 minute

Total Time: 16 minutes

Yield: 20 Strawberries

Ingredients

20 strawberries, washed and hulled

1 cup marshmallow fluff

1 cup carob or dark chocolate chips

1 tablespoon vegetable shortening

2 graham cracker sheets, finely crushed

Instructions

Place the strawberries on a parchment lined baking sheet. Fill each one with marshmallow fluff. It’s okay if they are overfull.

Melt the chocolate or carob with the shortening in the microwave in 30 second increments, stirring in between, until fully melted.

Spoon chocolate or carob over the cut and marshmallow filled end of the berry. Cover that end completely and dip immediately in graham cracker crumbs.

Place strawberries back on parchment. Repeat with remaining berries. Allow to set for about 1 hour. Best served immediately. Berries may be stored in an airtight container in the refrigerator for 2 days.

http://piesandplots.net/smores-strawberries/

 

Pumpkin Spice Latte Caramel Sauce

Pumpkin Spice Latte Caramel Sauce

In grade school I had a serious coffee addiction.  I’d stop at Starbucks or the Coffee Beanery after school or on the weekends.  I’d indulge in one of my favorite drinks whether morning, afternoon, or evening.  I’d drink it while shopping or just grab one for the road.

None of the drinks I ordered really tasted much like coffee.  White chocolate mocha.  Peppermint mocha.  Frappuccinos.  It was dessert … or more realistically sometimes a meal … all in a cup.  And I loved it.

Pumpkin Spice Latte Caramel Sauce

 

Pumpkin Spice Latte Caramel Sauce

And then like most phases it passed.  I’d have a coffee occasionally.  Or I’d order it at a restaurant when the smell of it was too intoxicating to pass up and surpassed the taste by a mile.

Recently I got hooked on the ice coffee beverages in the grocery store.  I picked one up for a job and kind of fell in love with it.  They are definitely less caloric than their coffee store counterparts and are just right for a treat every now and then.

My latest purchase was the Pumpkin Spice Latte iced coffee by Starbucks.  I’ve never had an actual pumpkin spice latte so I was super curious to check it out.

Pumpkin Spice Latte Caramel Sauce

There’s not much pumpkin-y or spicy about the beverage, but I still love it and all its coffee glory.

You know what’s better than the latte by itself?  Making caramel sauce with it.  Enter Pumpkin Spice Latte Caramel Sauce.

It’s ooey, gooey, perfect on ice cream or baked into a recipe (coming soon), easy to make, gluten free, and pretty much irresistible.

Pumpkin Spice Latte Caramel Sauce

Pumpkin Spice Latte Caramel Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Varies

Ingredients

2 cups granulated sugar

½ cup water

1 stick unsalted butter, cut into pieces

½ cup Pumpkin Spice Latte Iced Coffee

1 teaspoon ground cinnamon

½ teaspoon kosher salt

Instructions

Place sugar and water in a medium saucepan over medium-high heat. Stir frequently until the sugar melts. Once the sugar is melted, stop stirring and cook until the mixture is a golden amber color. Keep an eye on it because it can go from clear to burnt in no time. This process may take around 5 minutes.

Remove from the heat and add the butter. Place back over the heat and stir until the butter is melted. Remove from the heat again and add the coffee, cinnamon, and salt. Place back over the heat and stir until the caramel is thick and glossy without any clumps.

Pour into a bowl. Serve immediately over ice cream or store in the refrigerator in an airtight container for up to 2 weeks. Reheat in the microwave in 30 second increments as necessary.

http://piesandplots.net/pumpkin-spice-latte-caramel-sauce/

Lucky New Year’s Grapes

Lucky New Year's Grapes

Do you have any New Year’s Eve traditions?  Any plans?  Do you stay in or go out?  Are you even up when the clock strikes midnight?

I have to admit New Year’s is not my favorite holiday.  While there is the hope of a new year, there is also sadness for the one past.  It is gone from our grasp, never to come back.  It taunts me with the things I didn’t get done.  The things I wish I could have accomplished.  The dreams that didn’t come true.  Another year, come and gone.

Lucky New Year's Grapes

By then the ball drops and there’s nothing I can do but go to bed, get some rest, and wake refreshed and ready for a new year with all the same possibilities of the last and hope for more success in accomplishing them.

I tend to stay in.  New Year’s is a rowdy time with people celebrating for more than they should, so home is a safer, more relaxing space.

Lucky New Year's Grapes

But I do have one tradition.  I eat 12 grapes, which are supposed to represent luck for each month of the New Year.

Okay, so you’re supposed to do it at midnight, but by then my retainers are in and my eyes are starting to close.  I figure after dinner works just as well.  Luck doesn’t have a timeline.

This year, I wanted to make the grapes a little more special.  My Lucky New Year’s Grapes would be perfect for dessert or to serve on a cheese plate.  They are easy and fun to make, gluten free, and absolutely delicious.

Lucky New Year's Grapes

The grape has a burst of juice when you bite into it, while the carob or chocolate starts to melt when it hits your tongue, and then there is the crunch of the almonds.  I already feel lucky eating these grapes!

However you spend New Year’s Eve, I hope luck finds its way into 2016 for all of us!

Lucky New Year's Grapes

Lucky New Year’s Grapes

Prep Time: 20 minutes

Cook Time: 1 minute

Total Time: 21 minutes

Yield: 16 grapes

Ingredients

16 red or green grapes, washed

About 5 ounces carob or dark chocolate chips

2 teaspoons vegetable shortening

¾ cup Blue Diamond Honey Roasted Almonds, finely chopped

Instructions

Dry the grapes very well. If they are wet, the carob or chocolate will not stick.

Melt the carob or dark chocolate chips with the shortening in the microwave in 30 second increments, stirring in between.

Dip a grape in the carob or chocolate to coat roughly half of it. Dip immediately into the chopped almonds and then place on parchment to set. Repeat with all the grapes.

Grapes may be stored in an airtight container in the refrigerator for up to 5 days.

Notes

Recipe may be easily doubled or tripled

http://piesandplots.net/lucky-new-years-grapes/

This post is sponsored by Blue Diamond Almonds.

Peppermint Bark Pretzels #SundaySupper

Peppermint Bark Pretzels

Christmas is less than a week away. You have your presents purchased and wrapped, the menu planned, the house decorated, and everything firmly under control, right?

Me neither. I have bought all my presents, but nothing is wrapped. Maybe we should do a green Christmas and not wrap the presents 😉

Peppermint Bark Pretzels

I have no idea what we are eating. Some kind of red meat most likely. I’ll probably wait until Christmas Eve to decide. Maybe a dessert, but then again, I want to spend Christmas having fun … not trapped in the kitchen.

The house is decorated, though on a lesser scale than some years. As for things being under control … well that never happens, but that’s life, you know?

In case you need a last minute treat for a party, work, school, or even a gift … maybe you just need a reward for all the holiday craziness … check out my Peppermint Bark Pretzels.

Peppermint Bark Pretzels

There’s something about that peppermint bark flavor that I never ever get tired of. I love reinventing it in new ways, and these pretzels are something I will make again and again.

They are fun and easy to make, allowing for a bit of stress relief. Plus, they are easy to make gluten free. I used Glutino pretzels which are amazing! A quick dip in chocolate or carob, followed by one in white chocolate, and a sprinkling of peppermint, and these are done. Sure they have to set, but it only takes a couple minutes and these are ready to eat. Snacking as you make them is encouraged too :)

Take a minute to celebrate and enjoy the season with these Peppermint Bark Pretzels!

Peppermint Bark Pretzels

Peppermint Bark Pretzels #SundaySupper

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Yield: About 20 pretzels

Ingredients

20 pretzel twists

10 ounces dark chocolate or carob chips

10 ounces white chocolate

2 tablespoons vegetable shortening

½ candy cane crushed

Instructions

Melt the dark chocolate or carob chips with 1 tablespoon vegetable shortening in the microwave in 30 second increments, stirring in between, until fully melted. Dip one side of the pretzels completely in the melted chocolate or carob. Place on a parchment lined baking sheet and allow to set while you melt the white chocolate.

Melt the white chocolate with the remaining tablespoon of shortening in the microwave in 30 second increments, stirring in between, until fully melted. Dip the other side of the pretzel completely in the white chocolate and place back on the parchment with the chocolate or carob side down.

While the white chocolate is still warm, sprinkle with the candy cane.

Pretzels may be stored in an airtight container at room temperature for up to 1 week.

http://piesandplots.net/peppermint-bark-pretzels-sundaysupper/

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

Beverages

Breakfast

Appetizers

Main Dishes

Side Dishes

Desserts

Quick and Easy Holiday Recipe #SundaySupper by Sunday Supper Movement

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.

Elvis Bars

Elvis Bars

There are some days when I want to spend all day in the kitchen baking. Like my Lemon Minion Cake. It took hours, the better part of a day. But it was a blast. Cake and frosting and decorating. It was fun and relaxing and revitalizing.

But then there are the days when I have no time to bake and I want a treat NOW! Days when I’m inspired by my writing and can’t tear myself away from the computer. Days when I have plans whether they are with friends or just my TV. Days when I just don’t want to spend all day baking and dirtying literally every dish in the kitchen.

Elvis Bars

These Elvis Bars are made for those days. I was looking for something to make and saw this recipe in my bookmarks just calling my name, and they should be calling yours too.

I called these Elvis Bars because Elvis is known for eating peanut butter, banana, and bacon. So these don’t have banana, but they have carob (or chocolate) and marshmallow, so I don’t think anyone will miss the banana. The bacon comes from the Maple Bacon Kettle chips I used. I’m obsessed with all Kettle chips, but lately I can’t get enough of the Maple Bacon. They really do taste like bacon.

Elvis Bars

Feel free to use whatever marshmallows you have on hand too. Mini are great, but just break big ones into smaller pieces. I actually used some Red Velvet ones I had in the pantry.

So these bars have some of my (and I bet your) favorite ingredients, are gluten free, no bake, and easy to make. They do have to chill, but if you bust into them before they are set, I won’t tell :)

Elvis Bars

Elvis Bars

Prep Time: 5 minutes

Cook Time: 16 minutes

Yield: About 20 pieces

Ingredients

5 ounces carob or dark chocolate chips

¾ cup creamy peanut butter

1 ½ cups lightly crushed Kettle Maple Bacon chips

1 ½ cups marshmallows, mini or large ones broken into pieces

Instructions

Line an 8 or 9 inch round cake pan or pie plate with parchment.

Melt the carob or chocolate chips and peanut butter in a large microwave safe bowl in 30 second increments, stirring in between.

Once melted fold the chips and marshmallows into the peanut butter mixture. Pour into the prepared pan, smooth into an even layer, and refrigerate until set, about 2 hours or up to overnight. Cut into wedges and serve.

Bars may be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Notes

Recipe adapted from Food 52

http://piesandplots.net/elvis-bars/

Swirled Smoked Almond Bark

Swirled Smoked Almond Bark

I may be pretty focused on the holiday season like most of you, but there’s another season that’s occupying some of my time: football season. I spent a few hours each week cheering on my favorite teams.

But it’s not football season without an awesome snack. Some Game Changing Flavors. You know to help you celebrate a victory, drown your sorrows of a loss or give you something to eat during those nail biting moments.

Swirled Smoked Almond Bark

When you think of football snacks, you often think of unhealthy foods: chips, pretzels, chicken wings. I don’t know about you, but those foods leave me feeling worse than a loss. Luckily there are alternative options.

I love Blue Diamond Almonds. All of their flavors are outstanding. I have more in my pantry right now than I care to admit. Currently I’m obsessed with the Smokehouse and Wasabi and Soy Sauce. They make a great snack right out of the can. A serving is rather sizable and takes awhile to eat … a very good thing.

Swirled Smoked Almond Bark

You know I just had to make something with them though, so I whipped up a Swirled Smoked Almond Bark. This is super easy to make, gluten free, and the perfect sweet treat for football watching, tailgating, holiday parties, or gift giving. Oh yeah, this bark does it all!

So when you’re craving something a little salty, a little sweet, and a little smoky with some crunch, try my bark and of course these almonds!

Swirled Smoked Almond Bark

This post is sponsored by Blue Diamond Almonds. Ditch the chips and grab some Game Changing Flavors this football season! Enter for a chance to win the Ultimate Football Party Prize Pack, get great savings and ideas for delicious snack hacks at GameChangingFlavors.com.

Swirled Smoked Almond Bark

Prep Time: 10 minutes

Yield: Varies

Ingredients

2/3 cup Blue Diamond Smokehouse Almonds, chopped

1 ¼ cup carob or dark chocolate chips

¾ cup white chocolate chips

2 tablespoons vegetable shortening

Instructions

In a microwave safe bowl, melt the carob or dark chocolate chips with 1 tablespoon shortening in 30 second increments, stirring in between. Spread on a layer of parchment paper.

Melt the white chocolate chips with the remaining tablespoon of shortening. Dollop onto the first layer and swirl together using a fork. Top with the almonds and gently press into the chocolate so they stick.

Allow bark to set for about 1 hour. Break bark into bite sized pieces. Bark may be stored in an airtight container at room temperature for up to 1 week.

http://piesandplots.net/swirled-smoked-almond-bark/

Coffee Hot Fudge Sauce

Coffee Hot Fudge Sauce

Recently I did some work for International Delight Iced Coffee. Remember these Coffee Sugar Cream Pies? Take a minute to check them out – they are wonderful.

I hadn’t had much coffee in awhile, but it sounded like a fun opportunity to work with the product. When I bought it, I brought it home and tasted it and fell in love. It seriously converted me into a coffee lover … I want to drink it every day.

Coffee Hot Fudge

It’s great when I work with companies and discover a new product I love, even better in fact than when I work with products I already know I enjoy. Working with companies really forces me to be creative and think outside of the box to stand out from the crowd which makes me a better blogger. Now that I’ve created awesome things like a Cheez-It Grilled Cheese and Peach Blueberry Baked Oatmeal (which I’ve made at least five times since), I want to be more creative in all my posts.

Coffee Hot Fudge Sauce

So I got funky with this Coffee Hot Fudge Sauce. It used up the last little bit of ID Iced Coffee that I can’t get enough of and will be buying again soon and created a rich, creamy hot fudge with a depth of flavor thanks to swapping milk or cream for that addictive Iced Coffee.

Coffee Hot Fudge Sauce

Whether you dip fruit or pretzels into this or pour it over ice cream, you have to make a batch. It keeps in the refrigerator for 2 weeks, waiting for whenever a craving strikes. My favorite way to eat it was steaming hot over ice cream, which melted into a milkshake kind of thing that I now need to recreate for lunch. Don’t judge! You know you want a sundae for lunch too.

Coffee Hot Fudge Sauce

Coffee Hot Fudge Sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Varies

Ingredients

1 ½ cups granulated sugar

1 cup carob or cocoa powder

1 ¼ cups International Delight Vanilla Iced Coffee

6 tablespoons unsalted butter, cubed

1 teaspoon vanilla bean paste

Instructions

Combine sugar, carob or cocoa, and coffee in a medium pot. Whisk until combined.

Place over medium heat and cook, stirring occasionally until the mixture comes to a boil. Add in the butter a couple pieces at a time and cook, continuing to stir occasionally until the sauce thickens slightly, about 5 minutes.

Remove from the heat. Whisk in the vanilla. Serve immediately or store in the refrigerator in an airtight container for up to 2 weeks. Reheat in the microwave for about 1 minute.

Notes

Recipe adapted from Chocolate Chocolate and More

http://piesandplots.net/coffee-hot-fudge-sauce/

Marshmallow Popcorn Balls #SundaySupper

Marshmallow Popcorn Balls

We all like to save some money wherever we can, especially around the holidays. Everyone spends their money in different ways and places. For example, I don’t really like to travel … at all … but I love to go shopping. I’m pretty sure you all know that by now 😉

Food is a place where I often splurge. I love to order treats from across the country that I’ve seen on TV. I love fresh, wild fish. And I’m pretty sure I could eat my weight in fruit. None of these are exactly budget friendly.

Marshmallow Popcorn Balls

On the other side of the coin, I can make a meal out of scrambled eggs and a simple salad. In fact, eggs are one of my favorite dinners. Oatmeal is a favorite budget friendly breakfast. And these Marshmallow Popcorn Balls are an awesome dessert that will go easy on your wallet.

The low cost of making these popcorn balls is just one of the reasons I love them. They are also super simple to make and gluten free. They only have three ingredients: popcorn, butter, and marshmallows. I used candy corn marshmallows for a fun, festive color, but use whatever marshmallows you have on hand and want to give a try. The flavor possibilities are endless.

Marshmallow Popcorn Balls

Marshmallow Popcorn Balls

Popcorn is a great pantry staple. I pop it in the microwave and leave it plain for a healthy snack or I coat it in caramel or marshmallow. It lasts a long time and goes so far. Seriously, a ¼ cup of kernels makes a bowl full of popcorn.

Anytime you need a quick, budget friendly treat, make these Marshmallow Popcorn Balls – they are sure to be a hit.

Marshmallow Popcorn Balls

Marshmallow Popcorn Balls #SundaySupper

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: About 12 popcorn balls

Ingredients

2/3 cup popcorn kernels

10 ounces candy corn marshmallows

4 tablespoons unsalted butter, cubed

Instructions

Line a baking sheet with parchment.

Pop the popcorn kernels. You may use any method. I always put the kernels in a paper bag, fold the top down a few times and microwave until the popping begins to subside. It usually takes 1:30-2 minutes. Allow the popcorn to cool slightly and sift through to remove any unpopped kernels.

Place the marshmallows and butter in a large microwave safe bowl. Melt in the microwave in 30 second increments, stirring in between, until fully melted. Add the popcorn and stir until fully coated.

Oil or butter your hands. Grab some of the popcorn mixture and mold into a ball. Place on the parchment and repeat with the remaining popcorn. Store at room temperature in an airtight container for up to 3 days.

http://piesandplots.net/marshmallow-popcorn-balls-sundaysupper/

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

Save-Your-Pennies Soups:
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors

Budget-Savvy Bread and Salads:
Mom’s Buttermilk Biscuits by Grumpy’s Honeybunch
Turkey Salad by Food Done Light

Money-Saving Mains:
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

Don’t-break-the-bank Desserts:
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper

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 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.

 

Peppermint Bark Pancakes

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #12DaysofPancakes #CollectiveBias

Peppermint Bark Pancakes

Christmas morning may be my favorite few hours of the whole year. The calendar may have it as just another day, but all of my feelings tell me it’s not.

I don’t bound out of bed super early, but once I’m up, I take the holiday spirit seriously. I light the Christmas tree immediately. Then I light the other trees. One is never enough! Next are the other decorations that light up, some even move. Penguins and snowmen and a blow up snow globe.

Peppermint Bark Pancakes

Peppermint Bark Pancakes

The TV has to go on. There’s only one thing to watch: Elf. I never get tired of that movie, especially on Christmas morning. Before I can tear into my presents, I have to make breakfast, because mornings just can’t be extra special without an extraordinary breakfast to eat while my parents and I open gifts.

Peppermint Bark Pancakes

Shopping at Walmart

But one thing I don’t want to do Christmas morning is spend a bunch of time in the kitchen. Luckily, I picked up Aunt Jemima Original Complete Mix and Original Syrup at Walmart. They allow me to make a warm, comforting breakfast with just a few ingredients that I am happy to share with my family to make my day even better. It’s so nice to have a homemade meal that takes little time and effort to prepare.

Peppermint Bark Pancakes

While the Mix and Syrup are great as is, with a few additions, they are even better. I took one of everyone’s favorite holiday treats, peppermint bark, and turned it into pancakes. With peppermint and white chocolate in the pancakes and cocoa or carob powder in the syrup, these are a fun breakfast treat that really packs the flavor of peppermint bark as well as the season.

Be sure to make the holiday season even more special with Aunt Jemima and my Peppermint Bark Pancakes!

Peppermint Bark Pancakes

Peppermint Bark Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Approximately 12 Pancakes

Ingredients

2 cups Aunt Jemima Original Complete Mix

1 ½ cups water

¼ cup finely chopped candy cane or peppermint candies

¼ cup white chocolate chips

1 ½ cups Aunt Jemima Original Syrup

¼ cup cocoa or carob powder

Oil, for cooking

Instructions

Preheat oven to 200 degrees F.

In a large bowl, stir together Aunt Jemima Original Complete Mix and water until just a few lumps remain. Stir in the peppermint candies and white chocolate chips.

In a medium bowl, combine Aunt Jemima Syrup and cocoa or carob powder. Stir to combine. Allow to rest while the pancakes cook. Stir again before use.

Heat a large skillet over medium heat until hot. Add enough oil to coat the bottom of the skillet. Scoop roughly ¼ cup of batter into the skillet for each pancake. Do not overcrowd the pan.

Allow to cook about 1-2 minutes, or until bubbles form on the surface of the pancakes. Carefully flip the pancakes over and cook about 1-2 minutes more. If you want to be sure they are done, test them with a toothpick, just like a cake. The toothpick should come out clean or with a few moist crumbs.

Serve immediately or place on aluminum foil and keep warm in the oven while you make the rest of the pancakes. Top with syrup for serving.

http://piesandplots.net/peppermint-bark-pancakes/

Microwave Carob Fudge #SundaySupper

Microwave Carob Fudge

The holidays are always a whirlwind. It’s already November, and I’ve got less than a month to get ready for Thanksgiving and less than two to prepare for Christmas. Sure, that sounds like a lot of time, but I know most of you know the typical holiday time warp.

You know, you blink and suddenly it’s the day before Thanksgiving. If you’re anything like me, you realize you’re out of a few necessary ingredients for baking and cooking. And then I’m busy baking and cooking before I scramble to check out all my favorite websites to grab some good deals before they’re all gone.

Microwave Carob Fudge

And then it will be Christmas in a flash. I’ll be scrambling to wrap presents, send cards, and of course make a lots of yummy goodies.

I love giving my friends homemade treats, but this time of year, I don’t always have time to make recipes with twenty steps and a bunch of specialty ingredients that require me to go to five different stores to find. Easy recipes that taste just as good as if they took me all day to make are my go to in the holiday season.

Microwave Carob Fudge

Enter Microwave Carob Fudge. I’ve already made awesome peanut butter and almond butter fudge recipes in the microwave, but this carob version is my new favorite. As always, feel free to use dark chocolate if you aren’t allergic like me. I wouldn’t use anything sweeter or the fudge will be way too sweet.

This took me less than twenty minutes to whip up. It does have to chill for awhile, but then it’s time to slice and package it. It slices just like all the fancy fudge I’ve seen up in Frankenmuth, about an hour from where I live in Michigan. It’s a fun little town to walk around, and watching them make fudge is so cool. To be able to make something at home that is just as wonderful is awesome and helps me remember my fun trips there.

This treat also happens to be gluten free and nut free, so it’s pretty welcoming to all people who suffer from allergies, making it the perfect gift. I already know I’ll be making a few more batches of this fudge, and you should whip up a couple as well.

Microwave Carob Fudge

Microwave Carob Fudge #SundaySupper

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: 36 pieces

Ingredients

1 stick unsalted butter

¼ cup milk (I used almond, use what you love)

1 cup carob or dark chocolate chips

1 box, about 3 ¾ cup, confectioners’ sugar

1 teaspoon vanilla extract or vanilla bean paste

Instructions

Line an 8 inch square pan with parchment, set aside.

Place butter, milk, and carob or chocolate chips in a large microwave safe bowl. Microwave in 30 second increments, stirring in between, until fully melted.

Add confectioners’ sugar and vanilla and whisk until a cohesive mixture is formed and there are no lumps. Pour into the prepared pan. Refrigerate for about 4 hours until firm.

Cut into pieces and serve or package to give as gifts. Fudge may be stored in an airtight container at room temperature for up to 2 weeks.

Notes

Recipe adapted from Land O'Lakes Additional chilling time is necessary

http://piesandplots.net/microwave-carob-fudge-sundaysupper/

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

Beverages

Appetizers

Main and Side Dishes

Desserts and Baked Goods

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.

 

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