Marshmallow Pops 101

Last week we celebrated my cousin Leah by giving her a baby shower for little Jackson. At the shower we made Marshmallow Pops. I thought it would be fun to share how we made them.

What You’ll Need:

  • A bag of marshmallows
  • Chocolate chips
  • Colorful sprinkles
  • Sticks
  • Foam block
  • Wrapping paper 

Directions:

  1. Place marshmallows on sticks.
  2. Heat chocolate chips in the microwave for 1 minute or until soft.
  3. Dip the end of each marshmallow into chocolate.
  4. Dip the chocolate covered marshmallow into the sprinkles.
  5. Place into foam block that is covered in wrapping paper. They are ready to display and eat. Enjoy!

This sweet treat adds height and color to a table.

We had so much fun celebrating that I thought I’d share a few more pictures from the shower.

It was so fun to celebrate Leah and baby Jackson. I am so excited about being mommies together. But it is funny to think about us having babies, because Leah was my partner in crime as a kid. Leah and I  have literally been friends since birth. I went to see her in the hospital when I was eleven days old, and they put her newborn hat on me thinking I was the one who had just been born. (sorry Leah!) I have been borrowing things from her ever since.

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Turtles 101

Recently at Leah’s baby shower we made a wonderful little sweet treat called Turtles. Today I thought I share how to make this quick and easy treat.  

What You’ll Need:

  • A bag of pretzels
  • A bag of Rolo candy
  • Peacons

Directions:

1. Spread Pretzels on a cookie sheet.

2. Place one piece of Rolo candy on each pretzel.

3. Place the cookie sheet in a preheated oven of 300 degrees for three minutes or until candy is soft.

4. Press a peacon on top of each piece of chocolate.

5. Chill in the freezer until chocolate has hardened. Serve and Enjoy!

Cake Pop 101

Cake pops are one of my favorite treats right now! So for March’s sweet treat, I wanted to show you a quick and easy way to make these. For my birthday my sister, Dani, gave me a little bake pop set. If you don’t have this set you can look here for an alternative way to make these.

 

 

p.s. I’ve been entered into the circle of Mom’s top 25 funny moms for 2012. If you’d like to vote for Pencilled Daydream you can click the icon below. Once on their site, scroll down until you see Owen’s picture, and then click the thumbs up button to vote. You can vote once a day and no registration is required. The contest ends in 7 days.

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Tuxedo Strawberries

Have you ever wondered how to make tuxedo strawberries? I first saw these on a cruise and decided that I must learn how to make them. After I learned, I helped dip some for my brother’s rehearsal dinner. As a little Valentine treat I thought I’d share this fun way to dip strawberries. Enjoy this recipe. And don’t be afraid to try this. It really isn’t hard.

February’s Sweet Treat: Homemade Apple Pie

For this months sweet treat, I want to share my favorite dessert recipe- homemade apple pie. My mother-in-law Sara makes the best apple pie I have ever tasted, and she was sweet enough to teach me how to make it. I am in love with this recipe. I hope you enjoy it as much as I do.

February Sweet Treat: Homemade Apple Pie

Plain pastry—enough for a two-crust pie

  • Sift into a mixing bowl
    • 1 ¾ cup all-purpose flour (2 C pastry flour)
    • 1 tsp. salt
  • Cut in with a pastry blender until the mixture is in pea-size bits
    • 2/3 C vegetable shortening (Smart Balance Butter Blend sticks or I Can’t Believe It’s Not Butter works well.  Don’t use real butter for more than half—the crust gets really tough.)
  • Sprinkle over flour a little at a time, stirring with a fork until just enough has been added so you can pat the dough into a ball.  Handle the dough as little as possible, and do not knead it.
    • Ice water ( usually less than ½ cup, but go by the feel of the dough)
  • Wrap the dough in plastic wrap and put it in the refrigerator until the apples are prepared.

Apple filling

  • Peel, core, and slice
    • 6-8 apples (Braeburn apples work well, but I use whatever I have on hand and I’ve always ended up with a tasty apple pie)

  • Mix and sprinkle over the apples
    • ½ – ¾ cup brown or white sugar ( I use brown)—use more for tart apples like Granny Smith, less for sweet apples like Delicious
    • ¼ tsp salt
    • ½ tsp cinnamon
    • ¼ tsp nutmeg
    • 1 Tbsp flour
  • Cut up and dot apples with
    • 1 Tbsp butter (or spread)

Putting it together

  • Dust the pastry cloth with flour, spreading it around with your hand until it’s lightly covered.  Roll the rolling pin in the flour also (using a rolling pin sock if you have one)
  • Pull off half the pie crust dough, roll it lightly into a ball, flatten it lightly with one-way strokes of the rolling pin.
  • Starting from the center, roll outward in all directions, occasionally dusting under the dough with flour if it seems to be sticking (with well-chilled dough on a well-seasoned pastry cloth, it won’t stick).  If you have bays and peninsulas in the circle, cut off the peninsulas, turn them floured side up, and press them into the bays to even out the circle.  Press hard to make them stick.
  • Roll until the circle is a little bigger than the top of the pie pan.
  • Fold double and gently lift he circle of pie crust dough into the pie pan.  Lay it out flat, center it, and, leaving a little extending beyond the edges of the pie plate, trim off the excess.

Pile the apples into the pie shell, heaping them in the center if you have enough. Repeat the rolling  part with the rest of the pie crust dough and put it on top of the apples.

  • Trim the dough so it’s a little smaller than the bottom crust.
  • Fold the edge of the bottom crust over the top crust and crimp it with thumb and forefinger all the way around the edge to make a nice fluted edge.
  • Prick the top crust with a fork or paring knife, making a design of your choice or being random.

Baking

  • Preheat the oven to 450 F.
  • Turn the oven to BAKE and put in the pie.
  • After 10 minutes, reduce the heat to 375
  • Bake until the apples are tender and the top is golden brown.  You’ll have to stick your fork or knife through the top crust to see if the apples are tender—aim for the design you already cut if you don’t want your pie to look mutilated.

Eat!  Warm slices will fall apart, but they taste oh-so-good, especially with a dollop of vanilla ice cream on top! Enjoy.

(This apple pie recipe was taken from The Fanny Farmer Cookbook, eleventh edition.)

January’s Sweet Treat: Caramel Apple Spice

I love Starbucks’ Caramel Apple Spice. It is a great tasting hot apple cider with a blend of cinnamon spice. It is topped off with whip cream drizzled with caramel. Let me just say, if I had no self-control I would be going through the Starbucks drive thru every day to get this drink. Since that could potentially send me into bankruptcy, I needed to find the recipe for this amazing drink and make it at home. Here is what I found.

(Ingredients)

  • 1 1/2 cups of apple juice or cider
  • 2 tablespoons of Starbucks cinnamon dolce syrup
  • Whip cream
  • Caramel sauce

(Instructions)

  • Add cinnamon dolce syrup to a cup
  • Steam apple juice or cider to 140 degrees. Another option is to boil the apple juice or simply put it in the microwave for 2 minutes.
  • Top your drink off with whip cream
  • Drizzle caramel sauce over the whip cream

December Sweet Treats

Today I want to share a few fun Christmas craft/snack ideas.

December Sweet Treats:

  • Rice Krispies Christmas Ornaments: Cook the original Rice Krispies Treats. Shape into balls. Add sprinkles while still warm and then add a piece of Rolo candy to the top.

(photo source)

  • Homemade Bread Wreath: First, bake bread in a circle. Second, press Christmas colored jellybeans (or your favorite candy) into the bread as decoration. Third, add a red ribbon bow for the finishing touch (112).
  • Pancake Wreath: Shape your pancakes into a wreath and serve with a strawberry syrup (112).
  • Cookie Greeting Cards: First, bake your favorite type of homemade cookies. Second, turn your cookie into a greeting card by writing small messages with tubed icing (112).

(The last three recipes were taken/adapted from Vicki Lansky’s book Feed Me I’m Yours page 112.)

November Sweet Treats

Today I want to share a fun craft/snack idea. This snack is healthy and the craft is quick and simple. I hope you enjoy it!

November Sweet Treats:

  • Apple Turkeys: Use an apple as the body of the turkey. Cut a turkeys head, wings, and feathers out of construction paper. Tape them to toothpicks and then stick them into the apple.

(This recipe/craft  was taken and adapted from Vicki Lansky’s book Feed Me I’m Yours pg. 108)

  • Homemade Caramel Apple Dip: A great treat to go with your Turkey Apples is homemade caramel apple dip.

First get your ingredients:

1) one package (8 oz.) of cream cheese

2) one cup of brown sugar

3) one teaspoon of vanilla.

Second, make sure the cream cheese is soft. You can grate it with a fork or microwave it for 30 seconds to soften it. Third, mix all ingredients until the consistency is a smooth caramel dip. Fourth, cut up some Granny Smith apples and enjoy your homemade caramel apple dip.

October Sweet Treats

I love quick and easy recipes! And I really love holiday recipes. Because the holiday season is right around the corner, and I’ve been having so much fun with new recipes, I am adding a new feature to Pencilled Daydream that will share a new recipe every month. Enjoy!

October Sweet Treats:

  • White Chocolate Banana: First, cut a banana in half. Second, push a popsicle stick into the end that has been cut. Third, Dip the banana into melted white chocolate. (Note: you can melt the chocolate in the microwave). Fourth, let the banana cool on wax paper or in the freezer. You can add chocolate chips as eyes if you want the banana to look like a ghost.
  • Spook Treats: First, push a toothpick through two marshmallows. Second, add chocolate chips, raisins, or icing for eyes.
  • Ghost Toast: Use a ghost shaped cookie cutter on a piece of toast. Next use a tooth pick to punch out eyes. Now you have ghost toast.

(These recipes were taken from Vicki Lansky’s book Feed Me I’m Yours pg. 107)

  • Fall Colored Krispies: Make original Rice Krispies Treats. Next add small Reese’s pieces on top of the Krispies to add fall color to your treats.

(Photo Source)