Not too long ago, I told you about my obsession with glitter. My friend Jennie from The Messy Baker left a comment saying glitter is like sprinkles for the face. While few things trump my love of glitter, I have been a fan of sprinkles since I was a little girl.
Mom never quite understood my love of sprinkles, saying she’s not a sprinkle fan. Shocking, I know! But I more than made up for her sprinkle-less life. I requested sprinkles on every scoop of ice cream and loved decorating cookies with them. My love continues today with two different Funfetti cookie recipes here on my blog. I know Funfetti cake is destined to be in my future too.
When I was offered the opportunity to review Sprinkles! by Jackie Alpers, I jumped at the chance. A whole cookbook full of colorful sprinkle covered recipes? Yes, please!
The book did not disappoint. Although my copy did get a little chewed up in the mail 🙁 The Confetti Layer Cake is calling my name. I also love how Jackie worked sprinkles into breakfast, from waffles and pancakes to the syrup that covers them. The Orange Dreamsicle Cookies are beautiful, and there’s even a recipe for homemade sprinkles. Many different kinds of sprinkles are utilized too, which is awesome.
The Sweetheart Party Popcorn really stood out to me, so I remixed it just in time for the holidays. Peppermint Sprinkle Popcorn is the perfect hostess gift or party snack. It’s easy to make, full of flavor and texture, and gluten free! The peppermint is so refreshing and the sprinkles add not only a pop of color, but also some needed crispy-crunchy texture. If you need more sprinkles in your life (and who doesn’t?!?) check out this book and recipe!
5 cups popped corn (about 1/3 cup of kernels)
½ cup white chocolate peppermint candy melts
1 tablespoon pure vegetable shortening
½ cup Andes Peppermint Crunch candies, coarsely chopped
1/3 cup jimmies-type sprinkles
In a large bowl, place the popcorn, Andes candies, and sprinkles.
In a small, microwave safe bowl, heat candy melt in 30 second increments, stirring in between, until fully melted. Stir in shortening until dissolved. Pour over popcorn and stir to coat.
Popcorn may be stored in an airtight container at room temperature for up to 1 week.
Recipe adapted from Sprinkles! by Jackie Alpers
Disclaimer: I was provided with a copy of Sprinkles for review, but all opinions, as always, are mine!