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Crispy Peanut Butter Marshmallow Truffle Eggs

April 21, 2011 By Steph 4 Comments


You are welcome. Trust me.

Have a great weekend!

Crispy Peanut Butter Marshmallow Truffle Eggs
makes about 2 dozen (depending on the size)

1 cup creamy peanut butter
4 tablespoons butter, at room temperature
1/2 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar
2 cups puffed rice cereal
1/2 cup marshmallow creme

chocolate for dipping

I used a mixer for this, but you could totally do this by hand if you feel you need a workout. :) Cream the peanut butter and butter. Add the vanilla extract. Mix in the confectioners’ sugar and than add the puffed rice cereal. Don’t over mix that too hard so it stays crispy. Stir in the marshmallow cream. It will have a marbled effect which is just what you want. Use a regular sized ice cream scoop and scoop the peanut butter mixture onto parchment paper lined cookie sheets. Shape into egg shapes. Or leave in a round ball. Totally your preference. Freeze for about 1 hour. Melt your chocolate and dip the eggs into the chocolate. Place on the parchment paper. Let the chocolate set. I put some melted white chocolate on top to make it extra pretty. Enjoy!

Filed Under: candy, chocolate, desserts, holiday, no bake desserts

Valentines Day Treats

February 11, 2011 By Steph 4 Comments

If you are looking for some yummy Valentines Day Treats for your loved one, friends or classmates, look no further. One of my favorites is White Chocolate Popcorn.  It takes no time at all and is definitely a crowd pleaser. To make it especially love-y I bought some of Wilton’s colored candy melts in pink and red and drizzled it over the popcorn. Bag it up and it makes a irresistible little goody.

White Chocolate Popcorn

1/2 cup popcorn kernels
1 tablespoon butter, melted
salt to taste
2 cups white chocolate chips, melted
1/2 cup each of Wiltons pink and red Candy Melts, melted

Pop your popcorn and slather it in the butter and salt. (You can use microwave popcorn if you so desire.) Poor the melted chocolate over the popcorn. Tip: I cover my bowl with Saran Wrap and shake until it is well coated. Poor onto a cookie sheet and drizzle the melted candy melts over the popcorn.

Need some more ideas? Check out these:

Lemon-Almond Sugar Cookies
Stuffed Strawberries
Molton Chocolate Lava Cookies
Chocolate Bowls
Red Velvet Cupcakes

Happy Valentines Day and Happy Baking!

xoxo

Steph

Filed Under: candy, holiday

Chocolate Graham Cracker Toffee

December 14, 2010 By Steph 15 Comments

I can’t for the life of me remember where I got this recipe.  But it is amazing and you must make it now!  WARNING: It is highly addictive.  Be prepared.

Chocolate Graham Cracker Toffee

6 whole graham crackers(depending on the size of your crackers you may need more)
1/2 cup butter
1/2 cup brown sugar
1 cup milk chocolate chips
1/3 cup chopped pecans

Arrange graham crackers in a single layer in a 8X10 inch pan. Add the butter and brown sugar to a small sauce pan. Bring to a boil, stirring constantly for 2 minutes. Remove from heat. Pour the mixture evenly over the crackers. Bake for 10 minutes at 350 degrees. Remove from the oven and immediately sprinkle evenly with chocolate chips. The chocolate will immediately start to melt, and using a spoon or knife, spread the chocolate to cover the sugar mixture evenly. Sprinkle the chopped pecans over the top. Let the pan cool to room temperature and then chill until chocolate is firm. Break into pieces.

Yum! Enjoy!

Steph

Filed Under: candy, chocolate, desserts, holiday

Homemade Cranberry Sauce

November 18, 2008 By Steph 14 Comments
Also seen on Cafe Zupas Blog

Also seen on Cafe Zupas Blog

I found these beautiful fresh cranberries the other day and couldn’t help myself.  They were looking so photogenic so I had a little photo shoot.  Than I decided to make some homemade cranberry sauce for Thanksgiving.  It’s sneaking up on us pretty quickly here and I need to get prepared.  I am having the festivities at my house this year and I have to get organized.  I’m doing all but the turkeys, so if you have any great suggestions, my ears are open.  Every year my awesome Father-in-law deep fries two turkeys and my lovely mother roasts one in the oven.  Needless to say, we always have leftovers.  But that is the best part of Thanksgiving in my opinion.  What is Thanksgiving without leftovers I ask you?

So, I’ve never been a fan of the canned cranberry sauce.  It’s like a big blog of jelly and I don’t care to put that on any of my deliciously prepared delicacies.  So, I attempted this homemade version and it is absolutely delicious! It will go perfectly with my feast and if there is any leftover I will certainly be trying it on some cheesecake.  So knock yourself out. It takes about 20 minutes from start to finish, so much easier than trying to open those terrible metal lids on the can anyways!  I’ll be back with some stellar desserts!

Homemade Cranberry Sauce

1 12 ounce bag of fresh or frozen cranberries
1 cup sugar
1 cup water

1. In a saucepan, mix water and sugar and heat on medium heat until sugar is dissolved. Add cranberries and bring to a low boil. Stir frequently and reduce heat to keep the sauce at a low boil for about 10 minutes. When the sauce begins to thicken and the cranberries begin to burst remove from heat. The sauce will thicken as it cools.

Filed Under: cranberries, holiday