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It’s Passover season again. It’s one of my favorite holidays. I like the seder service, the story of escape and freedom, and gathering around a table with friends and family sharing in a centuries-long tradition. What I don’t like is the dessert options!
I love candy. A lot. So when I spotted a recipe for chocolate-covered coconut bars (AKA Mounds Bars ) in the last Rachael Ray magazine, it was only a matter of time before they’d end up on my counter. I made these the day before Halloween, which made them perfect for gobbling up the next day. Honestly, these aren’t too sweet, which is exactly what I like about them. I don’t love a candy that’s pure sugar because it’s so unsatisfying and I’m bouncing up a wall for the next hour; instead, these get their flavor from rich dark chocolate and nutty coconut.
I'm giving these ingredients by both weight and volume where relevant.
I don't eat a lot of candy, but I l♥ve Butterfingers. When I saw this recipe on the Taste of Home forums, I knew I had to give it a try. Everyone on the board said it tasted just like a real Butterfinger. The best part - this recipe only has three ingredients! How can you make a Butterfinger with only three ingredients??
If you don’t want gaggles of children beating down your door on Halloween night then look no further. If you’d rather not be the most popular house on the block then continue on your Internet search. If you aren’t a fan of a cookie crust so tender it shatters in your mouth, or a creamy caramel – dark, intense and scattered with salt, or bittersweet chocolate blended with butter to create the perfect cap to this cookie, then you might need to get checked because I think something is very wrong.
Last week, we offered you a peek at our ModHatter Tea Party , which overflowed with stylish ensembles and eye-catching hors d’oeuvres. While the party may be over, there’s still time to make these miniature Oreo and peanut butter-filled pies ! These two-bite treats were a hit at the tea party, and are guaranteed to “take the cake” at any event! OreOMG Mini Pies Makes approx. 18 pies. Recipe from Picky Palate .
Today is July 18, which means that my son is one month old. This seems nearly impossible to me – I cannot believe he has been with us for a whole month now! I decided to make some cupcakes to celebrate this special day (and also, just because I wanted cupcakes :-) ) even though he will only get to enjoy them in the form of breastmilk.
Chewy Chocolate Chip Snickers Cookies ~ Meet my latest mash-up: a classic cookie gets gooey with one of the longest standing candy bar for an awesome good time in this twofer cookie. Chewy Chocolate Chip Snickers Cookies If you follow me on Facebook, then you know last week I teased about an upcoming bikini killer but I really should have mentioned it’s gonna be a glut fest this week. I know some of you may have your hesitations with the caloric count doubling over your local mercury reading, but trust me—don’t.
How to Melt Chocolate Place unwrapped chocolate in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec. How to Easily Dip Truffles
Strawberry season is here! Markets everywhere are selling these lovely treats marked down for half price, practically giving away the ripe berries for next to nothing. I for one, am happy about this. The seasons are changing in Arizona. Forecasts read frightening triple digit temps and my utilities bill is already on the climb.
I never had a Pop-Tart until college. I realize that for some people this may cause a shocked reaction on par with my husband’s the time I told him I’ve never watched Goonies before (or Jacob’s, upon discovering the internet). Obviously I grew up under a rock, right?
If you haven’t met Jenny and her Picky Palate blog yet, you should make it a point to do so. Jenny is a genius . Specifically, she’s a cookie genius . Jenny has been stuffing her chocolate chip cookies with things like Oreos and Brownies .
After a good six months Ms Cupcake returns by popular demand! This means there is six months of baking and decorating to discuss.I'll start with rainbows! I've never been one to shy away from colour...even the time when perhaps I ought to have. I've observed that as a general rule people tend to back away slowly from foods with a brightened hue for fear that the excessive amounts of food colorings are going to make them ill (I suggest that perhaps they ought to be more concerned by the sugar content). So you can imagine my delight when I discovered a way to have your bright red cake and eat it too!
Fab Cupcake Recipes