Easter Marshmallow Bark

April 16, 2014 in holiday

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

Ingredients

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

Instructions

  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.
http://fakeginger.com/2014/04/16/easter-marshmallow-bark/

Blueberries & Cream Granola + a giveaway!

September 17, 2013 in breakfast

Did you know that September is Better Breakfast Month? Well it is and I’ve teamed up with California Almonds to make sure your breakfast is better than ever.

It turns out that 50% of women skip breakfast when they are crunched for time. Studies show that those who eat breakfast are less likely to be overweight, will maintain better cholesterol levels, and live an overall healthier life. So if you are one of those 50% that skip breakfast, almonds are a quick way to get a boost of fiber, protein, and healthy fat.

I have a great almond gift pack to give away to one of y’all but before we get to that, I have the most delicious granola recipe to share. It calls for all my favorites: almonds, dried blueberries, coconut, coconut oil! You could make this over the weekend and have a fantastic breakfast all week long.

The gift pack comes with:

  • One $20 Visa gift card to buy anything else that makes your breakfast better – fresh fruit, oatmeal, almond milk, etc.
  • One pound of whole natural almonds
  • One jar of almond butter
  • One pound of sliced almonds
  • One reusable, insulated travel pouch for breakfasts on-the-go
  • One double-sided recipe card for better breakfast inspiration

And by the way, that almond butter is the best almond butter I’ve ever had.

Enter below!

(Giveaway will run from 09/17/13 to 09/23/12. US only, please.)

a Rafflecopter giveaway

California Almonds wants to see how you’re making your breakfast better. Head over to almondboard.com/BetterBreakfast and submit a photo of your breakfast made with almonds and you will be entered to win a year’s supply of almonds.

One year ago: Cinnamon Rolls
Two years ago: Blueberry Crumb Muffins
Three years ago: Roasted Spaghetti Squash

Blueberries & Cream Granola

Ingredients

2 cups old-fashioned oats
1 cup unsweetened coconut flakes
2 cups sliced almonds
¼ teaspoon kosher salt
2 tablespoons brown sugar
⅓ cup maple syrup
¼ cup coconut oil, melted
2 tablespoons vanilla extract
1 cup dried blueberries
3/4 cup white chocolate chips

Instructions

  1. Preheat the oven to 300F. Spray a large, rimmed baking sheet with oil.
  2. In a large bowl, stir together oats, coconut flakes, almonds, salt, and brown sugar.
  3. In a small bowl, whisk together maple syrup, coconut oil, and vanilla extract. Slowly pour the mixture over the oats. Fold the wet mixture into the oat mixture until the oats are evenly coated.
  4. Transfer the mixture to your prepared baking sheet.
  5. Bake for 25-30 minutes, or until the granola is golden brown in color. Cool completely in the pan on a wire rack.
  6. When the granola is cool, stir in blueberries and white chocolate chips.
  7. Store in an airtight container for up to 2 weeks.
http://fakeginger.com/2013/09/17/blueberries-cream-granola-a-giveaway/

Cupid’s Crunch

February 4, 2013 in holiday

I’m sure I tell y’all this every year but Valentine’s Day is my favorite holiday. I love any excuse to put hearts up in every room of my house. And this year is even more exciting for me because I finally have a kid in school which means I finally have an excuse to buy those cute little cards. I don’t even know if my kid’s class is exchanging Valentine’s cards but you better believe I bought some as soon as they appeared on the shelves of my store. Because, lord knows, the last thing I need is for Walmart to run out of Power Rangers cards.

The only thing I’m not a big fan of on Valentine’s Day is cooking. I definitely believe in going out or getting McDonald’s or having my husband cook. Anything to get out of cooking and doing dishes on the big day. I did want to share this quick treat though because it’s so simple and so yummy.

It’s just like traditional muddy buddies but you use white chocolate instead of milk chocolate. Then once everything is good and coated in powdered sugar, you toss in some M&Ms and cute Valentine’s Day sprinkles.

One year ago: Fried Pickles
Three years ago:
Lavash Crackers
Four years ago: Peanut Butter Hummus

Cupid's Crunch

Ingredients

4 1/2 Chex cereal
1/2 cup white chocolate chips
1/4 cup peanut butter
2 tablespoons butter
1/3 cup powdered sugar
1/4 cup Valentine's Day M&Ms
2 tablespoons Valentine's Day sprinkles

Instructions

  1. Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
  2. Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil; cool about 15 minutes.
  3. Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil; cool about 15 minutes.
  4. In serving bowl, mix both cereal mixtures. Store in airtight container.
http://fakeginger.com/2013/02/04/cupids-crunch/

Peppermint White Hot Chocolate

December 13, 2012 in drink

You know the only thing better than peppermint white hot chocolate? Pink peppermint white hot chocolate!

This time of year my Starbucks drink of choice is the peppermint white mocha which is pretty much the best thing ever but when I’m not feeling coffee, I go for the peppermint white hot chocolate but their version has nothing on this pretty pink one!

Before Nicole and I started this Thirsty Thursday thing I had no idea hot chocolate was so easy to make from scratch but seriously, if you haven’t done it, you need to. I’m always so disappointed in the white hot chocolate mixes but this homemade version makes up for it.

Nicole made Peppermint Hot Chocolate Truffle Balls which would go perfectly with this hot chocolate!

One year ago: Parker House Rolls
Three years ago: Mint Brownies

Peppermint White Hot Chocolate

1 serving

Ingredients

2 cups milk
1 candy cane, crushed
1/4 cup white chocolate chips
1/4 teaspoon pure peppermint extract
1 teaspoon light corn syrup

Instructions

  1. Set aside about 1 tablespoon of crushed candy cane.
  2. Heat milk over medium heat until warm (do not boil). Stir in candy cane until dissolved. Removed from heat; stir in white chocolate and continue stirring until it's completely dissolved.
  3. Coat the rim of your mug with the corn syrup and dip in the crushed candy canes you set aside.
  4. Pour hot chocolate into your glass. Serve hot.
http://fakeginger.com/2012/12/13/peppermint-white-hot-chocolate/

Butter Brownies

July 17, 2012 in bars

If you’ve been reading for a couple years (bless you) you might remember when I went to NYC with I Can’t Believe It’s Not Butter for a recipe contest. We were asked to create a holiday-ish recipe and I had my heart set on a white chocolate peppermint brownie but couldn’t get it to work. The white chocolate just didn’t melt well for me and after 5 or 6 failed attempts I ended up giving up and doing a regular brownie.

Well, recently Tracey made some white chocolate brownies and said that the key was to not let the white chocolate get too hot. It was a total duh! moment for me and I immediately put white chocolate chips on my grocery list because I had been wanting to make these Butter Brownies forever!

The name is kind of deceiving  – I mean, they do have butter in them but they’re really white chocolate brownies. They are fantastic and amazing and if you love white chocolate and almond extract, you will have trouble not eating the entire pan. I would say the texture of them is closer to a blondie than a brownie but I only used 1 jumbo egg – if you substitute 2 large eggs like the recipe says, I bet you’d get a softer bar.

To melt the white chocolate without overheating it, I melted the butter and then poured that over the white chocolate. That way the chips were never really over the heat source (double boilers even failed me with the white chocolate). It worked perfectly! And you better believe I’ll be doing a white chocolate peppermint brownie win the holidays roll around again!

Two years ago: Blueberry Crumb Bars

Butter Brownies

12 - 16 brownies

from Fat Witch Brownies

Ingredients

1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
6 ounces white chocolate chips
5 tablespoons unsalted butter
½ cup sugar
1 jumbo egg, room temperature (can substitute 2 large eggs)
½ teaspoon almond extract

Instructions

  1. Preheat your oven to 350F. Line an 8×8-inch baking pan with parchment or spray with oil.
  2. In a small bowl, sift together the flour, baking powder, and salt, set aside.
  3. Put the white chocolate chips in a heat-proof bowl.
  4. Put the butter and sugar in a saucepan over low heat until the sugar has dissolved. Pour this mixture over the white chocolate chips; let stand for about 2 minutes. Use a rubber spatula to stir and make sure all the white chocolate chips melt. Let cool slightly before proceeding.
  5. In a large mixing bowl, whisk the egg and extract together. Slowly whisk in the cooled chocolate mixture into the egg mixture. Add the dry ingredients and mix until just combined.
  6. Pour batter into the prepared pan and use a spatula to spread it to the edges. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool slightly before slicing.
http://fakeginger.com/2012/07/17/butter-brownies/

 

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