Sunday, April 5, 2015

Easy, Last-Minute, Easter Ideas

Rice Crispy Treat Easter Bunt Cake





This super easy dessert is fun for all.  All you need are: the ingredients to make simple Rice Crispy Treats, some colorful candy melts, 1 1/2 cups Easter M&M's, and edible eggs for decoration.  You will also need a bunt pan.

Grease pan generously with butter.  Prepare Rice Crispy Treats according to package directions.  Add M&M's, and pour into prepared mold. Let the treats cool in pan for at least 1 hour.  Once cooled, remove from pan and place on serving plate.  Melt candy using a double boiler and drizzle over Rice Crispy Treat cake.  Decorate with edible candy eggs of your choice.  Viola!

Pretzel Candy Chicks


These candy chicks were so easy to create.  I used one package of yellow candy melts, 80 small pretzels, peach licorice for the beaks, and black candy pearls for the eyes.  

Cut out triangles for beaks before beginning.  Line 2 cookie sheets with parchment paper or silicone baking mats.  Melt candy using a double boiler. While candy is melting, lay out 40 pretzels per cookie sheet.  Once candy is completely melted, fill up a 12" piping bag (no tip required).  Cut very small tip in the piping bag so your candy flows freely.  Begin piping the candy into the pretzels.  I worked about 15 pretzels at a time.  Once pretzels are filled, add beak and one black candy pearl for the eye.  Let cool before removing them from the baking sheet.  Place in a bowl and serve.

-Erin



Thursday, April 2, 2015

Easter Fun!





since Easter is right around the corner, I thought I would have a little fun with Desserts.
Here are the recipes below :)

Peanut Butter Easter Eggs

Ingredients


  • 16 ounce package confectioners' sugar
  • 1 cup creamy Peanut Butter
  • 1/4 cup butter
  • 1 tablespoon milk
  • 8 (1 ounce) squares semi- sweet chocolate 
  • 1 tablespoon shortening
Directions

- In a mixing bowl, combine confectioners' sugar, peanut butter and milk ( if needed for the moisture) until blended. Shape mixture into egg form, depending on the size you want. Freeze for 1 hour.
- Cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth.
- Take a eggs out of the freezer and dip them into the chocolate, make sure to cover them completely in chocolate, tap off excess chocolate, and place on wax paper. When the eggs are cooled and set, decorate the eggs to your fancy. 


Birds Nest Macaroons

Ingredients

14 ounce bag of sweetened shredded coconut flakes
1 can sweetened condensed milk
1 1/2 teaspoon almond extract
2 teaspoon vanilla extract
Jelly beans or other candy 

Directions

- Preheat oven to 350 degrees. 
-In a large mixing bowl, Mix together all the ingredients ( I mix with my hands to make sure the texture is just right). You don't want the dough to be too runny or too hard, just enough to be able to handle.
- Line a cookie sheet with parchment paper. With wet hands place a heaping tablespoon onto the cookie sheet. Push together and then push your finger into the center to form little nests big enough to hold your candy.
- Bake for about 20- 25 m inures or until the edges are golden brown.
- Once cooled place your candy inside the nest. 


Friday, February 13, 2015

Valentine Heart Bouquets



These heart bouquets are filled with red velvet cookie pops.  This recipe is so fun and easy.  To view the recipe, click here.  I decorated empty paint cans, that I purchased from Orchard Supply Hardware, with scrapbooking paper I picked up at Michaels.  I filled the cans with tissue paper, and drilled holes in the tops to allow the stick to slide easily into the can once the the top is adhered to the can base.  I found a couple other accessories at Michaels I used to decorate…and VIOLA!



-Erin


Monday, February 9, 2015

Fun Vanentine's Idea and Printable


This is a fun Valentine's Day idea for your child's class.  I created heart and envelope cookies using mini cookie cutters I picked up at a local cake decorating shop.  You and your little one can have fun creating these together.  For the cookies, I used my sugar cookie and royal icing recipes.









Click image above for printable labels

-Erin


Wednesday, October 29, 2014

Ahi Tuna Salad



Ahi Tuna Salad

Ingredients

  • 8 oz sushi grade ahi tuna
  • 1 tablespoon oil
  • 4 cups romaine lettuce, chopped
  • 2 cups green leaf lettuce, chopped
  • 1 red bell pepper, sliced
  • 3 green onions, chopped
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 16 sugar snap peas
  • 1/4 cup slivered almonds
  • 1 avocado, sliced
  • rice sticks ( I use Maifun Rice Sticks)
  • 1/3 cup rice wine vinegar
  • 3 teaspoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoon fresh ginger, chopped
  • 1 garlic clove, chopped
  • 2 tablespoons sesame oil
  • 1 tablespoon canola oil
Directions
 
- To Make the rice sticks, pour vegetable oil into pan, at lease 2 inches deep, heat to 400 degrees. Add sticks a little at a time, when the noodles come to the top of oil, remove ( they should instantly puff up). Drain briefly on paper towel

- For the snap peas, bring a large pot of water to a boil. Add the snap peas for about 5 minutes, drain and let cool. In a large salad bowl, combine the lettuces, bell pepper, green onion, carrots, bean sprouts, almonds, avocados and snap peas. 

- Season Tuna on both sides with salt and pepper. In a skillet heat 1 tablespoon of  oil over medium heat. Sear tuna on all sides, remove from heat and let set. Cut into thin slices. 

- For the dressing, combine the rice vinegar, honey, soy sauce, ginger, garlic, sesame oil and canola oil, mix well. 

- Pour the dressing over the salad, top with the rice sticks and the tuna. 

-Tara

Monday, October 13, 2014

"Giants" Whoopie Pies


If you do not know our family are huge Giants baseball fans. So in honor of them making the playoffs I decided to make "Giants" Whoopie Pies. They may look a little messing in the picture but they sure are delicious! I actually got this recipe from pinterest, since I am not the best baker in the family, but I was able to pull these off. Go Giants!!!

"Giants" Whoopie Pies

Ingredients

  • 1 package German Chocolate cake mix
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup butter, softened
  • 1 1/2 cup confectioners sugar
  • 1 jar (7 oz) marshmallow cream
  • 1 teaspoon orange food coloring
Directions

1. For the cookies, preheat oven to 350 degrees. Beat cake mix, water, cocoa powder, oil, eggs and vanilla in a large bowl with electric mixer until moistened. 
2. Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper lined baking sheets. 
3. Bake 8 minutes or until cookies are puffed. Cool on a wire racks.
4. For the filling, beat the butter, sugar, marshmallow cream and food coloring in medium bowl with electric mixer on medium speed until light and fluffy.
5. To assemble the whoopee pies, place 1 tablespoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies and filling.  




-Tara


Tuesday, September 16, 2014

Seared Scallops with Pan Sauce



Seared Scallops with Pan Sauce

Ingredients

  • 1 pound sea scallops
  • 1 tablespoon oil
  • salt and pepper
  • 1 tablespoon butter
  • 1 shallot, small diced
  • 1/4 cup dry white wine
  • 1/2 lemon, juiced
Directions

1. Remove the tough abductor muscle from the side of each scallop (they may be sold with the muscle already removed. Pat the scallops and season with salt and pepper on both sides
2. Heat a large nonstick skillet over medium-high heat for a minute. Add the oil and let it get hot, add the scallops to the pan in a single uncrowded layer. Sear undisturbed until one side is browned and crisp about 3-4 minutes. Using tongs, turn the scallops and sear until the second side is browned and the scallops are almost firm to the touch, 3-4 minutes. Transfer the scallops to a plate, and let the pan cool a little before you start the sauce.
3. Return the pan to the stove and add the butter and the shallots and saute until the shallots begin to sweat and become translucent. Add the wine and simmer until reduced by half. Add the lemon juice, reduce heat to low and season with salt and pepper. 
4. Return the scallops to the pan with the sauce and gently roll the scallops in the sauce to warm them. Serve immediately with rest of the lemon wedges if desired.

-Tara