Cherry White Chocolate Bark

Cherry White Chocolate BarkMy husband and I have never really celebrated Valentine’s Day, not since we were in high school, anyway (…yes, we were high school sweethearts!).  I’m not really into all that mushy stuff, we rarely exchange gifts for holidays at all, actually, and our idea of the perfect night is one spent cuddled up on the couch with dinner and a movie (or Modern Family!).  Most of all, we just don’t need an excuse to have a night dedicated to ‘us’ – we have them all the time!Cherry White Chocolate BarkCherry White Chocolate Bark

Okay, I have to be honest and say that the girl in me thinks little pink hearts are absolutely adorable, melts for cutesy Valentine-themed anything and totally rocks socks covered in hearts.  After all, pink is my favorite color!  And Valentine’s Day is a great excuse to spend some extra time in the kitchen making something adorable!   Not that I really need an excuse…  So maybe I kind of love V-Day for my own reasons.Cherry White Chocolate Bark

This year, I decided to whip up a batch of Cherry White Chocolate Bark!  I am crazy for bark.  I could go on and on about it, but I’ll cut to the chase.  I LOVE how easy it is to make and how easy it is to adapt to any occasion or flavor combination!  I also love how easy it is to EAT…I’m especially skilled at that part!  Even the husband went gaga over this batch of bark and he is very particular when it comes to sweets.  That means one thing and one thing only…this recipe is a winner!Cherry White Chocolate Bark

Cherry White Chocolate Bark

Prep Time: 5 minutes

Total Time: 20 minutes

Yield: 30 pieces

1 piece

Ingredients

  • 1 12 oz bag of white chocolate chips
  • 1 12 oz bag of red candy melts
  • 1/2 tsp cherry flavoring (oil based)
  • m&ms and sprinkles for decorating

Instructions

  1. Melt red candy melts by method of your choice (I use the microwave). Let cool for a couple minutes and stir in the cherry flavoring. Spread on a sheet of wax paper or foil and let sit until completely hardened.
  2. Melt white chocolate chips by the method of you choice. Spread evenly over the first layer. Sprinkle with m&ms, sprinkles, and anything else you'd like to decorate your bark with. Let it sit until completely hardened.
  3. Break into bite-sized pieces.

Notes

You can substitute cherry chips instead of red candy melt and flavoring (my grocery store doesn't carry them, so I stuck with the flavoring).

http://paintchipsandfrosting.com/2014/02/04/cherry-white-chocolate-bark/
Cherry White Chocolate Bark

French Vanilla Rice Krispies Treat Pops

French Vanilla Rice Krispies Treat PopsIt’s almost July 4th!  I won’t be able to do much celebrating this year because I’ll be working all night, but that didn’t stop me from whipping up some French Vanilla Cake Batter Rice Krispies Pops!  Everything is better in ‘pop’ form, and that includes these festive rice krispies treats!  French Vanilla Rice Krispies Pops

I never used to get very excited about the Fourth of July.  My dad was always big into fireworks, so watching them was nothing too out of the ordinary and I think I was always to young to understand the feeling of patriotism and togetherness that I now love about it.  I sure wish I was able to be a part of it all this year, but oh well, there’s always next year!French Vanilla Rice Krispies Pops

I don’t know what it is about rice krispies treats, but I love  them so much!  I usually steer away from desserts that are so sweet…okay maybe I don’t steer away from them, but I’d choose something a little more ‘homemade’.  Not rice krispies treats though, I can eat them by the pan.  Seriously, the genius that came up with Rice Krispies Treats is just that, a genius!  I love how adaptable the recipe is.  You can mix in candy, flavoring, or use fun flavored marshmallows.  I always add sprinkles.  Always.  French Vanilla Rice Krispies Pops

I used my Cake Batter Rice Krispies Treats as inspiration, but used french vanilla cake mix because it was what I had on hand.  If you use yellow cake mix instead, you will get a much more distinct cake batter flavor.  I added lollipop sticks, drizzled them with  red, white, and blue candy melts and voilà!  A perfect Fourth of July treat!French Vanilla Rice Krispies Pops

French Vanilla Rice Krispies Treats

Prep Time: 10 minutes

Total Time: 30 minutes

Yield: 10-12 pops

1 pop

Ingredients

  • 4 Tbsp butter
  • 4 cups mini marshmallows
  • 1/2 cup french vanilla cake mix
  • 4 1/2 cups crisped rice cereal
  • 3 Tbsp sprinkles
  • lollipop sticks
  • candy melts or melted chocolate for decorating

Instructions

  1. Line a 9x13 in baking dish with waxed paper.
  2. In a large saucepan, melt butter over low heat. Add marshmallows and stir continuously until melted. Remove from heat.
  3. Add cake mix and stir until no clumps remain.
  4. Add the cereal and stir to evenly coat. Add sprinkles and keep stirring until distributed throughout.
  5. Use buttered hands or a piece of waxed paper to press the mixture into prepared 9x13 inch pan. It's okay if the mixture doesn't spread all the way to the ends of the pan, just try to get a level surface. Let them cool.
  6. Use a buttered cookie cutter to cut shapes out. You can smush the scraps together and use them to cut more shapes.
  7. Melt candy melts according to package directions. Dip lollipop stick into candy melts and insert into rice krispies treat and let it harden.
  8. Drizzle with or dip them in melted candy melts to decorate.
http://paintchipsandfrosting.com/2013/07/03/french-vanilla-rice-krispies-treat/


Candied Pecans

Candied PecansFor years I strongly disliked nuts.  All nuts, except of course candied nuts, and even then, I would suck the sugar off and spit out the actual nut.  I must have matured or something in the past year because now I love them, especially these candied pecans!  The combination of sweet and salty is out of this world.  I made these to give to my dad as a Father’s Day gift, but wouldn’t you know that the longer they sat on the counter, the more that ended up in my mouth.  I had to package them up and tuck them away before they were gone…out of sight, out of mind, right?Candied Pecans

I have used a similar recipe to this in the past, but for candied almonds.  That time, I used 1 tsp vanilla extract instead of the touch of almond extract I used here.  Well, I was out of vanilla extract.  Wait, out of vanilla…say what?!  I know, it’s crazy, but I forgot to write it on the grocery list last week, and if it’s not on the list, it’s not in the cart.  Not because I’m a super-awesome budget-er though, because I have a terrible memory.  Oops.  I decided to use a touch of almond extract and it turned out just heavenly!Candied PecansCandied Pecans

You know how you always read little tips and tricks on pinterest, but so rarely get to use them?  I know that’s not just me.  Well, I remember seeing/reading that a cupcake wrapper is perfect for the top of a mason jar (as seen here).  Guess what?  It is!  I love this little green plaid wrapper as a topper for Father’s Day.  Green always reminds me of Father’s Day, actually.  …maybe because my dad likes green?  Or I associate green with dads?  I don’t know, but I thought it made the cutest package for this homemade gift!Candied Pecans

Candied Pecans

Prep Time: 10 minutes

Cook Time: 1 hour

Yield: ~4 cups

Ingredients

  • 1 egg white
  • 1 Tbsp water
  • 1/4 cup sugar
  • 1 Tbsp cinnamon
  • 1/4 tsp almond extract or 1 tsp vanilla
  • 1 tsp salt
  • 1 lb pecan halves

Instructions

  1. Preheat oven to 250. Line a rimmed baking sheet with foil or parchment paper and gently spray with nonstick cooking spray.
  2. In a small bowl, whisk together the sugar, cinnamon, and salt.
  3. In a separate bowl, whisk the egg white, water, and almond extract until foamy. Add pecan halves and stir to distrubute throughout.
  4. Sprinkle with sugar mixture and fold to evenly coat.
  5. Spread pecans in a single layer on the prepared baking sheet and bake for 1 hour, stirring every 15 minutes.
http://paintchipsandfrosting.com/2013/06/14/candied-pecans/

Cake Pops to Celebrate Nature

Celebrate Nature with Cake PopsEveryone loves cake pops!  I think that is a large part of the reason why they’re one of my favorite desserts to make.  I just love when the treats I make are eagerly gobbled up by their happy recipients who barely manage to let out an “ooh, they’re so good” between mouthfuls!  It absolutely makes my day.  If you’ve had one, you can understand how cake pops quickly became popular and so well-loved!  They’re insanely rich and moist, super cute, and are the perfect size for portion control…or at least they can be if you have any sense of self-control and can keep yourself from eating three at a time like I do.  I’d be lying if I said I did not have a cake pop for breakfast today.  I can’t help it, I love them so much!

Earth Day Cake PopsBlue Bird Cake Pops

I’ll use anything as an excuse to whip up an adorable treat, and Earth day was just as good a reason as any to come up with something delicious!  I made little Earth Cake Pops and I couldn’t resist celebrating the long awaited arrival of spring with little blue bird pops!  While on the subject of Earth Day, I  must tell you how much I really love these Earth Day Cupcakes by Bird On A Cake!  They are way too cute!

Celebrate Nature with Cake Pops

Cake pops are so easy to make; all you need is a 9×13 inch cake, some frosting, and candy melts or chocolate chips to coat it.  I usually use a cake mix for convenience and a jar of store-bought frosting because it is so much easier and honestly, you’ll never know the difference!  I’ve done it both ways and they taste amazing either way!  You can even use the bits of leftover cake you slice off when making a layer cake and leftover frosting to make just a few as a treat for yourself!

Earth Day Cake PopsBlue Bird Cake Pops

 

Earth Day Cake Pops

Yield: 48 cake pops

Ingredients

  • 1 9×13 inch cake
  • 3/4 container of frosting
  • 1 package of blue Wilton candy Melts
  • green sugar sprinkles
  • orange sprinkles
  • mini chocolate chips

Instructions

  1. Crumble the cake in a large bowl until no large pieces remain.
  2. Add the frosting and mix with the back of a wooden spoon (or your hands) until combined throughout. The consistency should be such that you can form balls that hold their shape without cracking or crumbling.
  3. For Earth Cake Pops:
  4. Form balls from the mixture with your hands, or use cake pop molds. Chill in the fridge for 15 minutes or so to let them firm up.
  5. Melt candy melts according to package directions.
  6. Dip a stick into the candy melts and insert about halfway into cake pop. Let that harden for a minute.
  7. Dip the pop into the candy coating to cover it entirely and let the coating harden.
  8. Use a toothpick dipped in the melted candy coating to draw on the continents, then dip it in (or sprinkle with) the green sprinkles before it dries.
  9. For Blue Bird Cake Pops
  10. Form the shape of the bird bodies from the mixture with your hands and chill in the fridge for 15 minutes.
  11. Insert stick and dip pops in the same way as you for the Earth Cake Pops.
  12. Before the coating has completely hardened, insert the mini chocolate chips as eyes and the orange sprinkle as a beak.
http://paintchipsandfrosting.com/2013/04/23/earth-day-cake-pops/

 

 

Peanut Butter Bird Nest Cookies

Peanut Butter Bird Nest CookiesThese Peanut Butter Bird Nest Cookies are a dream come true.  I often lie awake at night, tossing and turning for what feels like hours (and sometimes is!) before I am finally able to drift off to sleep.  I have struggled with falling asleep since I was young.  I’m usually thinking about all the things I need to do/want to do/didn’t do or my imagination is running wild thinking of flavor combinations and dessert ideas.  I actually started keeping a notepad on my dresser so I can jot things down so I don’t forget them the next morning.

Peanut Butter Bird Nest Cookies

These  Bird Nest Cookies were one of those late night ideas that came to me last week.  I was thinking about all the cute little bird nest cookies and desserts I’ve seen lately (like these Bird Nest Cupcakes from Jessiker Bakes), but how I don’t like those crunchy noodles, and how I wanted them to have great texture and my favorite flavors.  It doesn’t get much more delicious than chocolate and peanut butter, does it?  Didn’t think so.  Now throw in some toasted coconut and we’ve got a winner!

Peanut Butter Bird Nest Cookies

I’ve been wanting to try pudding cookies for some time and these bird nest cookies provided me with the perfect opportunity!  I looked around the internet and came up with a recipe (mostly adapted from these peanut butter cookies).  My first batch didn’t turn out the way I wanted them to; they weren’t as moist or chewy as I wanted so I upped the butter and brown sugar and made another batch.  It was perfect!  You could use your go-to peanut butter cookie recipe or even a store-bought mix.

Peanut Butter Bird Nest Cookies

I dipped my cookies in semi-sweet chocolate, but I’m sure dark (or milk) chocolate would be heavenly too! I used Reese’s Eggs to add to the peanut butter and chocolate combination, for most of them anyway.  I ran out because I used the same bag for my Loaded White Chocolate Easter Bark, so I used Robin’s Eggs for the rest.  Peanut Butter Bird Nest Cookies

The result was heavenly!  The cookies were soft and flavorful.  They weren’t super peanut buttery, so you could up that if you want, but if you up it substantially, cut back on the butter a little.  Once they were decorated, they were almost too cute to eat!  Almost being the key word there…I ate a lot of them.Peanut Butter Bird Nest Cookieskizmos

Oh and have you heard of Kizmos?  They’re the cutest kitchen utensils I have ever seen, and I was lucky enough to win a set of them from a giveaway by Crazy for Crust a couple months ago!  I never win anything, so this was very exciting!  It was even better because I desperately needed new rubber spatulas – these were amazing!  The tops of the Kizmos spatulas don’t fall off when you’re using them to mix up something really thick; that is awesome!  And aren’t they so adorable?!?  Want to see more of Kizmos?  Like their Facebook page or Follow Kizmos on Pinterest!  Need some for your own kitchen?  I know you do; head over to Pfaltzgraff or Amazon and order whatever utensils you want need!

Peanut Butter Bird Nest Cookies

Peanut Butter Bird Nest Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 4 dozen cookies

Ingredients

  • 3/4 cup peanut butter
  • 3/4 cup butter, softened
  • 1 1/4 cup packed brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 2 1/4 cup flour
  • 1 package vanilla pudding
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 package of semisweet chocolate chips
  • 1 tsp vegetable oil
  • 1 bag shredded sweetened coconut (~2 cups)

Instructions

  1. Preheat oven to 350.
  2. In a medium bowl, whisk together the flour, pudding mix, baking powder, and salt.
  3. In a large bowl, beat the butter, brown sugar, and peanut butter until combined. Add the eggs, one at a time, and vanilla and mix.
  4. Gradually add the flour mixture, and continue to mix until incorporated throughout.
  5. Scoop dough by the heaping tablespoon, form into a ball, and place on a lightly greased baking sheet. Use a glass to gently flatten each ball. Optional: Use a tablespoon to make a well in each cookie, you could also do this after they have baked.
  6. Bake for 10-12 minutes. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
  7. Toast the coconut:
  8. Spread the coconut flakes on a baking sheet in a single layer.
  9. Bake at 325 for 5-10 minutes. Keep in mind that sweetened coconut flakes will take less time.
  10. To decorate:
  11. Melt chocolate chips and vegetable oil by the method of your choice.
  12. Dip each cooled cookie into the chocolate.
  13. Sprinkle with toasted coconut and place Reese's eggs in the center.
http://paintchipsandfrosting.com/2013/04/01/bird-nest-cookies/

Loaded White Chocolate Easter Bark

Loaded White Chocolate Easter BarkLoaded White Chocolate Easter Bark, yep I’d say that is a very appropriate description of this delicious flavor combination.  Just the thought of white chocolate sprinkled with lots of festive Easter candy and adorable sprinkles (yes, those are little bunny and butterfly sprinkles you see!) makes me drool.  As I always do, I stuffed my face full of it for a day, then had to send it to work with the husband.  Oh how I missed it the second it walked out the door.

Loaded White Chocolate Easter Bark

I love bark for so many reasons.  Let’s start with an obvious one: it is SUPER easy to make!  When a recipe is as simple as melting chocolate and spreading it out over waxed paper, it is (near) impossible to screw up!  This leads almost directly to the next reason: time.  It takes less than ten minutes (closer to five minutes really) to prepare your bark, and you can pop it in the fridge to let it harden if you’re really tight on time.  Do be careful though, refrigerating/freezing chocolate can cause it to turn white.  It’s called bloom and while it is okay to consume (within expiration), it does not look pretty at all!

Loaded White Chocolate Easter Bark

Bark is so simple; it’s just chocolate or whatever type of candy/chips you choose to melt (almond bark, candy melts, etc.), which makes it pretty universally appealing.  It is not impossible that someone will dislike it though, says the wife of someone who doesn’t particularly like chocolate or dessert in general *gasp!* and who did not care for my Leprechaun Bark.  He did, however, did like this Easter bark and said it reminded him of frosted animal crackers!

Loaded White Chocolate Easter Bark

The sky is the limit with bark; you can use ANYTHING!  Mix in candy, pretzels, crushed cookies, sprinkles, or whatever your imagination can come up with.   Regardless of what you add to it, you will get a wonderful treat that takes no time to make, can be dressed up for any occasion, and will likely be a hit with everyone eating it.  That, my friends, is what I call perfection, or at least pretty darn close!

Loaded White Chocolate Easter BarkLoaded White Chocolate Easter Bark

This Easter bark is perfectly festive and so easy to whip up if you’re short on time.  I used Reese’s eggs, milk chocolate m&ms and Robins eggs, but like I said before, the sky is the limit!  The swirling on my bark is not incredibly noticeable and that is because my chocolate and candy coating were still a little warm when I poured and swirled them.  If you let them cool to room temperature, the colors will not blend together as much.   I’ve already been dreaming up the next bark I want to make and it will definitely involve chocolate and peanut butter.

Loaded White Chocolate Easter Bark

Easter Bark

Prep Time: 5 minutes

Ingredients

  • 1 package white chocolate chips
  • 1 tsp vegetable oil
  • 1 cup pink candy melts
  • sprinkles and candy for decorating

Instructions

  1. Melt the chocolate chips with 1 tsp vegetable oil using the method of your choice. Separately, melt the candy melts. Let each cool until they are just about room temperature.
  2. Spread the white chocolate over a layer of wax paper as thick or thin as you'd like and then spoon or drizzle the melted candy coating over the top. Use a fork/spoon/spatula to swirl the colors together.
  3. Sprinkle with candy and sprinkles and let it harden completely.
  4. Break or cut into bite-sized pieces and serve.
http://paintchipsandfrosting.com/2013/03/27/easter-bark/

Spring Fever Sugar Cookie Bars

Spring Fever Sugar Cookie BarsI’ve got spring fever and I’ve got it bad.  I’ve had enough snow, enough cold, enough frosty car windows when I leave for work in the morning – enough already!  I even wore a dress last week because it was just above 40 (I’m not completely crazy, I had leggings on, too).  I’m not sure 40 degrees should be considered dress weather, but it needed to happen of I might have completely lost it.  Let me tell you though, I heard lots of birds chirping today, and I’m going to take that as an indication of warmer weather in my (hopefully immediate) future.  Until then, here’s a treat filled with fun pastel colors and deliciousness that will help satisfy your spring cravings.

Spring Fever Sugar Cookie BarsSpring Fever Sugar Cookie Bars

These sugar cookie bars are fabulous and would be a perfect treat to make for Easter.  The recipe uses a sugar cookie mix as a base (Cheating, I know, but I made this with my two nieces, so anything to make it go a little more smoothly is nice).  Let’s be honest, we all need quick and easy recipes and it IS forgiveable to use premade mixes sometimes.  Don’t like store-bought?  Easy solution: homemade cookie mixes and make your own bulk baking mixes  (FYI I haven’t used the cookie mix recipe, but it looks promising.)

Spring Fever Sugar Cookie Bars

I adapted this Cran-Pistachio cookie recipe from The Girl Who Ate Everything.  That might seem odd, but I wanted to add pudding to make it a little softer, and I liked the additional flour and egg, anything to make them a little fuller in the pan.  You could use your favorite sugar cookie recipe and press it into a pan, or use just the mix and follow the directions on the package, as well.

Spring Fever Sugar Cookie Bars

On a separate note, did you hear about google reader?  I’m sure you did.  When I first decided to use a reader, it was an easy decision to go with google reader.  I already had a gmail, so NO extra work signing up or creating a profile, just one click…I call that a success.  I was happy with the layout and function of it, so everything was good!  When I found out it would no longer be available in a few months, I was  disappointed, but still eager to check out other options.  I’ve heard a lot of about Bloglovin, especially lately with the news about google reader, and decided to give it a shot.   Well, I love it!  My favorite aspect is that it displays an excerpt from each post (rather than the whole post), so you can quickly and easily scroll through new posts.  If you will be in the market for a new reader in a few months or are just curious, I urge you to check out Bloglovin!

Follow me with Bloglovin!
Spring Fever Sugar Cookie Bars

Sugar Cookie Bars

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 9x13 pan

Ingredients

  • 1 17.5 oz pouch Betty Crocker Sugar Cookie Mix
  • 1 3.5 oz box vanilla pudding
  • 1/4 cup flour
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 1/2 cups white chocolate chips
  • sprinkles and m&ms for decorating, as much or as little as you want

Instructions

  1. Preheat oven to 350 degrees and lightly grease a 9x13 in baking pan.
  2. In a large bowl, combine sugar cookie mix, pudding, and flour. Add the melted butter and eggs and mix until incorporated. A wooden spoon works very well, an electric mixer risks over-mixing. Fold in the white chocolate chips.
  3. Place sugar cookie mix in greased pan and use a spatula to spread it out. Sprinkle with m&ms. I used both milk chocolate and peanut butter Easter m&ms.
  4. Bake for 15-20 minutes, being careful not to overbake. Let cool completely before serving (if you can!)
http://paintchipsandfrosting.com/2013/03/25/spring-fever-sugar-cookie-bars/

Leprechaun Bark

Leprechaun BarkHolidays are a great excuse to eat chocolate…not that anyone really needs an excuse to eat chocolate.  I saw this lucky leprechaun bark and knew I had to make some for St Paddy’s Day.  I actually don’t celebrate St Patrick’s Day at all, but I thought it would be cute, not to mention super tasty!Leprechaun Bark

I love mint and chocolate together, so I used Andes baking chips (+ a little dark chocolate) for the bottom layer.  I added a handful of white candy melts to just less than a full bag of green candy melts to lighten up the color for the top layer of my leprechaun bark.  You can use a microwave, double boiler, or whatever method you choose to melt the chocolate and candy melts.  I microwaved them at 60% power for about 1 1/2 minutes, stirred well, and continued microwaving/stirring at 15-25 second intervals until they were completely melted.  You could add mint flavoring to the candy melts if you’d like, but I thought there was a perfect amount of mint flavor from the Andes chips.
Leprechaun Bark

Leprechaun Bark

Ingredients

  • 1 10 oz bag Andes baking chips
  • 1/2 cup dark chocolate chips
  • 1 tsp vegeatble oil
  • 2 cups green candy melts
  • 1/2 cup white candy melts
  • green m&ms, sprinkles, or anything you'd like to decorate with

Instructions

  1. Melt the Andes chips and chocolate chips together with 1 tsp vegetable oil using the method of your choice. Let it cool for a few minutes, until it is just about room temperature.
  2. Spread over layer of wax paper as thick or thin as you'd like and let sit until completely hardened. You may place it in the refrigerator to speed up this process.
  3. Melt the green and white candy melts according to package directions. Again, let it cool for a couple minutes before spreading.
  4. Spread over the hardened chocolate. Use a spatula to spread/smooth it out.
  5. Sprinkle m&ms and sprinkles over the top and let it harden.
  6. Break or cut into bite-sized pieces.

Notes

If the bottom layer is cool (ie has been refrigerated), the top layer will set fast when you add it, so work quickly to get all your decorations on (or let it come to room temperature before spreading).

http://paintchipsandfrosting.com/2013/03/18/leprechaun-bark/

Leprechaun Bark

Pistachio Loaf

Pistachio LoafIt all started with a visit to my parents house.  I noticed a green cake on the counter… intriguing.  I had to try it; it was SO good that I continued to try it until I had eaten three pieces in the five minutes I had been there.  My mom offered to write down the recipe for me, but I kindly declined.  I can’t make something like this and keep it at home…I have NO self control.  Well, I  regretted that decision almost immediately and that delicious, pale green, cake-like loaf has been haunting my taste buds ever since!Pistachio Loaf
St Patrick’s Day is the perfect excuse to make this wonderfully addicting treat and just as you may have guessed I would, I gave in and had my mom copy down the recipe for me last week.

Pistachio Loaf

The recipe is from a local newspaper (my mom couldn’t remember which), so I’m not sure where it came from originally.  It was actually titled pistachio bread, but it is very cake-like so I prefer to call it pistachio loaf.  You could (and maybe should) use chopped pistachios, but I used chopped walnuts because that’s what I had in my pantry.  I dusted these loaves with powdered sugar, but a simple vanilla glaze would be magnificent as well.Pistachio Loaf

I can’t tell you how much I love this, but I can try.  This recipe gets bonus points because my picky eater husband liked it too!  The delicate, moist center of this pistachio loaf is complimented perfectly by a sweet and slightly crisp crust.  It is soft and springy, sweet and has the perfect pistachio flavor.  I added two drops of green food coloring to enhance the green color and make it a bit more festive, but it is still a pale green without it.  It is SO delicious!

Pistachio Loaf

Pistachio Loaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 2 8x4 loaves, 1 9x5 loaf

Ingredients

  • 1 box white cake mix
  • 1 3.4 oz. box pistachio pudding
  • 1/4 cup white sugar
  • 1/2 cup oil
  • 1/2 cup cold water
  • 1 cup sour cream
  • 4 eggs
  • 1/2 cup chopped nuts

Instructions

  1. Preheat oven to 350. Grease/butter and flour two 8x4 loaf pans or one 9x5 loaf pan.
  2. Mix all ingredients until well-blended.
  3. Pour into pans.
  4. Bake at 350 for 45-50 minutes, or until toothpick inserted into center comes out clean.
  5. Let cool in pan for 15 minutes, then remove from pan and allow to cool completely.
http://paintchipsandfrosting.com/2013/03/17/pistachio-loaf/

Pistachio Loaf

 

Valentine’s Day Breakfast – Egg in a Basket

Valentine's Egg in a BasketEggs in a Basket are pretty high on my list of favorite breakfast foods.  And I Really love breakfast, so that’s saying something.  To add a festive twist to this otherwise very ordinary breakfast, I used a heart cookie cutter to cut the center of the bread out.  My heart isn’t as noticeable when cooked because the bread slid a little bit when I flipped it, but I promise it was there, see?

Valentine's Egg in a Basket

Valentine's Egg in a Basket

This really is so simple to make, just butter a pan and turn it to medium heat.  Cut a hole in a slice of bread with a cookie cutter, glass, jar, or even tear it.  You can cook it sunny side up if you’d like, just brown the bread on one side for a couple minutes, then flip it, and crack an egg into it.  Cover and let cook until it is done.  I prefer cracking the egg into the bread right away, cooking it on one side for a couple minutes, flipping it, and cooking the other side.

Valentine's Egg in a Basket