How excited are you for 4th of July fireworks?!

The kids and I are headed down to Alabama for the 4th and I am so stoked! In Colorado, we’re always under a fire ban – we’re not even allowed to do sparklers! And then Fort Carson always schedules a big 4th of July fireworks show but it always gets postponed until September when fires are less of an issue. Colorado is a really weird place to live.

So every 4th of July, I buy the kids glow sticks and they run around the backyard like maniacs as soon as it gets dark.

But not this year! This year they’ll finally see fireworks!

I made some jello to celebrate! I know, jello on a food blog. I’m sorry.

But look! It’s red, white, and blue AND cut into cute little stars. If you’ve got a 4th picnic to go to, you should definitely consider making these. They’re so festive and really simple to make!

Red, White, and Blue Jello Stars

adapted from Our Best Bites


2 3-ounce packages red jello
2 3-ounce packages blue jello
2 packets unflavored gelatin
1 14-ounce can sweetened condensed milk


  1. Spray 4 small square containers nonstick cooking spray. Set aside.
  2. Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.
  3. When the Jello has set, bring another 1 1/2 cup of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water has come to a boil, pour 1 1/2 cup boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to cool to room temperature.
  4. Lightly spray a 9×13-inch pan with nonstick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9×13-inch pan. Pour the cooled milk mixture over the colored Jello. Press down any jello cubes that are sticking too far out of the white mixture.
  5. Place the pan in the refrigerator and chill overnight. Use a star-shaped cookie cutter to carefully cut stars out of the jello. Refrigerate until ready to serve.



My kids are obsessed with marshmallows. Obsessed.

And they’re in the baking aisle of the grocery store so I can’t even buy flour without hearing “MOM! LOOK! NEW MARSHMALLOWS! PINK MARSHMALLOWS! MARSHMALLOWS SHAPED LIKE COWS! LOOK!”

You can imagine how thrilled they were with bars that are literally just marshmallows covered in white chocolate. You guys. They went nuts.

They’re pastel and I topped them with bunny sprinkles so they’re perfect for Easter! I’m not really a huge fan of marshmallows but I won’t lie, I’ve considered putting a square of marshmallow bark between some graham crackers and having a solo microwave s’mores party.

One year ago: Cinnamon Twists
Two years ago: Lemon Poppy Seed Pound Cake
Three years ago: Caramel-Filled Brownies
Four years ago: Chocolate-Peanut Butter Biscotti

Easter Marshmallow Bark


1 (12 ounce) bag white chocolate chips
1 tablespoon shortening
3 cups mini rainbow marshmallows
Easter or Spring sprinkles


  1. Line an 8x11-inch baking dish with parchment paper.
  2. Put white chocolate chips and shortening in a microwave-safe bowl. Microwave for 1 minutes and then give it a good stir. Microwave in 30 second increments, stirring after each one, until completely melted.
  3. Add marshmallows and stir to coat all the marshmallows. Work quickly or the marshmallows will start to melt!
  4. Pour the marshmallows into your prepared pan and use a rubber spatula to extend the marshmallows to all sides. Sprinkles on any sprinkles you want to use.
  5. Refrigerate until completely set, at least a couple hours. Cut into squares and bring to room temperature before serving.


I am in full-on Easter mode right now.

I wasn’t. Then this past weekend the Army post we live on had their Easter event and I mainly showed up because they promised an ice skating rink (and lied!) but after holding ALL THE CUTE BUNNIES at the petting zoo, I’m pretty excited to have the Easter Bunny visit us.

Plus, can we all agree that Easter has the best holiday candy? Cadbury eggs, Cadbury mini eggs, Cadbury white mini eggs…


Anyway, this is the treat I was planning on sharing on Monday someone destroyed the bag of pretzels and the eggs. Better late than never though, right? I love these so much. They are basically white chocolate-covered pretzels with a Peeps chick on top – what’s not to love?

Two years ago: Cream-Filled Doughnut Muffins
Three years ago: Garlicky Crumb-Covered Broccoli

Peeps Nests

25 servings


1 24-ounce package white almond bark
1 10-ounce bag pretzel sticks
25 Peeps chicks
1 package egg-shaped candy


  1. In a large microwave-safe bowl, melt white chips; stir until smooth. Set aside 1/2 cup for decorating.
  2. Add pretzel sticks to remaining chips; stir until coated. Scoop a small amount of mixture onto waxed paper; shape into a nest using two forks. Repeat, forming 25 nests. Dip bottom of Peep into reserved white chips; place in a nest. Add eggs to nests, securing with white chips. Repeat. Let stand until set.


Do you give baked goodies as gifts around the holidays? I think I did once and I really enjoyed it but in recent years I just haven’t felt as confident in my baking abilities and have been too scared to give anything away. I always feel like people are telling me they like something just so they don’t hurt my feelings!

I wanted to make some peanut brittle just because I hate making candy and needed to see if I could actually make it. Amazingly, it was super simple and took less than an hour to make! Peanut brittle is one of my favorite holiday treats so it’s pretty exciting that I know I can make it now.

If you have a candy thermometer, you can totally make this. Don’t be scared like I was!

Peanut Brittle

about 72 servings

from BHG


1 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 cup butter (no substitutes)
2 1/2 cups peanuts
1 1/2 teaspoons baking soda


  1. Butter 2 large baking sheets; set aside.
  2. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, corn syrup, water, and butter. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275F, soft-crack stage (about 30 minutes). Stir in nuts; continue cooking over medium-low heat, stirring frequently, until thermometer registers 295F, hard crack stage (15 to 20 minutes more).
  3. Remove pan from heat; remove thermometer.
  4. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forks to lift and pull candy as it cools. Cool completely; break into pieces. Store tightly covered up to 1 month.


I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias and its client.

It’s my favorite time of year! Holiday baking time, of course! I consider myself pretty lucky that I have this blog because I get to make holiday cookies all through November and December to post on here and then I get to make real holiday cookies when Christmas actually comes. I bought a couple new pairs of sweatpants last week so I am ready to get started on the holiday eating. Errr, baking.

I went to Walmart recently and found 2 packs of Land O’ Lakes butter for 7 bucks which is a pretty awesome deal. I had shortbread on the brain so I knew I needed quite a bit of butter.

I’ve said it a million times but shortbread is by far my favorite cookie. Especially this time of year because they’re so easy to make festive. You can add sprinkles like I did here or you can dip half the cookie in chocolate or add in cranberries and pistachios. I went with my go-to shortbread recipe which is super quick to throw together and the worst part is letting the dough sit overnight. It’s torture knowing you have all that goodness in the fridge!

They bake up in about 10 minutes and are absolutely delicious. If you need a quick, easy cookie to take your holiday party or get-together, this is it. It’s always a crowd faovirte and even my “I don’t like cookies!” husband loves them. My kid’s class is doing a cookie exchange instead of gifts and I’m thinking I’ll probably send these.

If you need other holiday recipe ideas, be sure to check out the Land O’ Lakes Holiday Gift Giving page. There’s also a fun Land O’Lakes Pinterest contest to win a $250 giftcard to Walmart going on – just complete the following steps to be entered.

1. Follow Land O’Lakes on Pinterest, user: LandoLakesKtchn
2. Enter your email in the form and click “Enter”
3. Pin the image to any of your Pinterest Boards
4. Visit the Holiday Treats Board and share your favorites (the CB socially board!)

1 Winner will be selected at random and they can only enter once!
Contest runs 11/25/13-1/14/14

Sprinkled Shortbread


1 cup butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 cups flour
about 1 cup of sprinkles


  1. In a stand mixer fitted with the paddle attachment, beat butter until creamy. Beat in powdered sugar, vanilla. and salt until incorporated.
  2. Slowly beat in flour and beat until just combined.
  3. Divide the batter into 2 and shape each one into a thick log.
  4. Pour the sprinkles onto a flat plate and roll the log of batter through the sprinkles until they are well covered.
  5. Wrap in wax paper and allow to sit overnight in the refrigerator.
  6. The next day, preheat oven to 350F. Line 2 baking sheets with parchment paper.
  7. Remove the logs from the fridge and slice into 1/4" rounds. Place on prepared pan.
  8. Bake in preheated oven for 10 - 12 minutes or until set. You do not want them to brown.
  9. Cool on a wire rack.