Candy

Name: Bunny Bait
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 8
Cuisine: American
Ingredients: 4 Cups popped popcorn, lightly salted; 4 Cups corn or rice Chex cereal; 3/4 Cup white chocolate chips; 1/4 Cup creamy peanut butter; 1 Cup powdered sugar; 1 1/2 Cups Cadbury mini eggs

Bunny Bait

March 22, 2016 by Lynsey Leave a Comment

Bunny Bait is the perfect way to lure that sweet Easter Bunny to your house. Salty popcorn, crunchy cereal and a luscious peanut butter white chocolate sauce. All tossed together and coated in powdered sugar and studded with delicious, chocolaty Easter candy. A fun treat that the kids will love to help make!

I cannot believe Easter is in less than a week. I know it’s earlier than normal this year, but it feels like it’s sneaking up on me. There’s still so much I need to do to get ready and there is just so little time. I’m starting to stress a little bit. Eeek!

But, I’m sure, as always, I will have everything done by the time Sunday rolls around. Eggs will be dyed, eggs will be hidden, the Easter bunny will have come and visited and he will leave with a full belly because of treats that will be left for him. And…my little guy will be so excited!

Are you looking for a little treat to leave that little furry rabbit when he comes hopping by? Well, I’ve got something that will lure him to your front door and he may just stay a while to devour every last bit of this treat.

Bunny bait, y’all. It was made for that ol’ bunny, and for all those little egg hunters and sweet lovers in your life.

This has to be one of the simplest recipes ever, but I guarantee you it is absolutely addicting. It’s also a fun recipes that the kids will love helping make. From popping the popcorn, melting the chocolate and shaking the bag to cover everything in that frosty white powdered sugar (this step might possibly be their favorite), they will love every step and can be involved in the entire process.

Now, I used Cadbury mini eggs, because…well, they are my favorite Easter candy ever. But, if you’re not as partial to these little bits of heaven as I am, you can definitely use your favorite Easter candy in the eggs place.

The end result is a sweet treat that is delicious, a little messy, perfectly pastel and so addicting. Crunchy, sweet, salty and coated in tons of powdered sugar. What’s not to love?

So whether you’re looking for a treat to leave Peter Cottontale, favors for an Eater party or something to have to snack on, this is the treat for you! Oh, and you may want to double the recipe as it will disappear rather quickly. I even had problems keeping little hands out of it while I was taking pictures.

Bunny Bait

Yield: 8 Servings

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Salty popcorn, crispy cereal enveloped in a creamy peanut buttery coating and tossed in sweet powdered sugar. The finishing touch is my favorite Easter candy, Cadbury cream eggs. This bunny bait is sweet, salty, crunchy and delicious. Perfect for all the little sweet lovers in your life.

Ingredients

4 Cups popped popcorn, lightly salted
4 Cups corn or rice Chex cereal
3/4 Cup white chocolate chips
1/4 Cup creamy peanut butter
1 Cup powdered sugar
1 1/2 Cups Cadbury mini eggs

Instructions

Combine popcorn and cereal in a large bowl. Gently stir and set aside.
Scoop half of the powdered sugar in a large zip top bag and set aside.
Place chocolate and peanut butter in a microwave safe dish and heat in 20 second intervals, stirring between each, until melted.
Once the mixture is melted, stir to combine then pour over the cereal and popcorn and stir until completely coated.
Add the cereal and popcorn to the bag with the powdered sugar, top mixture with remaining powdered sugar, seal the bag and shake the bag to coat.
Pour the mixture out on a parchment paper lined surface and allow to sit for 5-10 minutes. Add the candy, place in a sealed container.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 508Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 3mgSodium: 118mgCarbohydrates: 71gFiber: 5gSugar: 49gProtein: 7g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Chocolate Dipped S’mores

December 14, 2015 by Lynsey Leave a Comment

On my list of favorite sweet treats I’d have to say that s’mores rank pretty darn close to the top. There’s something about the combination of crunchy crackers, toasted, gooey marshmallows and melty chocolate that’s just so magical.

It’s one of those desserts that brings people of all ages together. Light up a bonfire, break out the roasting sticks and pile on the marshmallows and everyone, no matter what age, gathers around to enjoy to make this classic treat.

Now, we all know sometimes a bonfire and roasted marshmallows are just not in the cards. But that’s not to say that these delicious little goodies can’t still be enjoyed.

Enter these chocolate dipped s’mores!

A marshmallow sandwich is created by pipping a few dollops of marshmallow cream on a quarter of a graham cracker, another cracker is placed on top and then it takes a little swim in some melted chocolate.

While that is a winning combination in and of itself, you could actually take it a bit further by sprinkling the still melted chocolate with chopped pecans, mini marshmallows, mini chocolate chips or peppermint bits. The addition of these little goodies just take the presentation up a notch and add another pop of flavor.

These s’mores would make a great addition to a party but would be terrific gifts for co-workers, neighbors and friends. Pop them in a bag, tie up with some ribbon and viola!

Chocolate Dipped S’mores

Ingredients:

1 Package graham crackers, each cracker broken into quarters
Marshmallow Cream
Half package chocolate bark

For topping-
Mini chocolate chips
Chopped pecans
Mini marshmallows
Crushed peppermint

Directions:

Place half of the crackers on a work surface lined with parchment paper. Place marshmallow cream in a piping bag, pipe 3 dollops of cream on the cracker, leaving a slight space around the edges of the cracker. Place another cracker on top of the cream, gently press. Repeat process with remaining crackers.

Place chocolate bark in a microwave safe bowl, heat in 20 second intervals, stirring each time until melted completely.

Dip the crackers in the chocolate, leaving a bit of the bottom exposed. Return to the parchment paper, sprinkle with desired toppings and allow to set. Repeat with remaining ingredients.

Recipe source: A Lynsey Original

Old Fashioned Pink Popcorn

October 6, 2015 by Lynsey Leave a Comment

Aside from pumpkin spice everything, October also means something else. Pink. October, as so many of you know, is breast cancer awareness. I love the awareness and support that comes about during this month. Like many people, breast cancer has touched my family and taken someone so very special to me. I hate it. I hate cancer of any kind and I love that there are so many people dedicated to finding a cure!

This week our town, along with many others, is gearing up for the annual Race for the Cure. So, in honor of that amazing event, my blog will be turning pink this week too! All the recipes making appearances this week will have that beautiful pink hue.

First up, popcorn. But not just any popcorn, a favorite that spans back I don’t know how many years, old-fashioned pink popcorn.

This has to be one of the simplest, yet incredibly addicting recipes ever. And the end result, a perfectly pink, sweet, candy-coated popcorn. This popcorn has it all; sweet, salty, and crunchy! Oh, and it’s PINK!

If you have never had this popcorn, folks, you are missing out. It’s like caramel corn, but oh-so-different. You’ve got the crunchy corn coated in sticky candy perfect and followed up with a slight hint of salt for balance.

This is the perfect snack for movie night, ideal for bagging up and handing out as treat bags, and it’s just uber fun to stare at in all it’s pink glory. So go ahead, do yourself a favor and make this popcorn immediately. Oh, and try, just try not to eat it by the handfuls while spreading it out to dry. Impossible, I tell you!

Old Fashioned Pink Popcorn

Ingredients:

6 Quarts (24 cups) popped popcorn (1 cup kernels)
2 Cups sugar
2/3 Cup cream, whole milk or half and half
1 Tbsp light corn syrup
1/4 Tsp salt
1 Tsp vanilla
Couple drops of red food coloring

Directions:

Place popcorn in a large bowl, roasting pan or large dish. Set aside. Line a work surface with wax or parchment paper.

Combine sugar, cream, corn syrup and salt in a saucepan and place over medium heat. Stir the mixture and cook until the sugar has completely dissolved. Once the sugar has dissolved allow to come to a boil and continue cooking until it reaches 230 degree F, soft ball stage. Add the vanilla and food coloring* and stir to combine. Allow to cool for 2 minutes.

Pour over the popcorn, stir to coat and pour over the prepared work surface* and allow to dry and cool completely.

* Start with 1 to 2 drops of liquid food coloring and adjust from there. 3 was plenty for me.

* I sprinkled the corn with a touch more salt after spreading it on the parchment paper to dry. Totally personal preference here though.

* It’s normal for this to be sticky since it is candy. However, if it’s too sticky or the candy wasn’t cooked correctly, place the popcorn on a single layer on a baking sheet and place in the oven (that is off) and allow to dry out for another hour or so.

Recipe source: Nan’s Recipes

Brown Sugar Potato Chip Cookies with Snickers Topping- A.K.A BFF Cookies

January 16, 2015 by Lynsey Leave a Comment

How many of you still have your childhood best friend in your life? You know, that person who you spent every waking moment together and every weekend together whether it was at their house or yours? That person who knows everything about you…yes, the good, the bad and the ugly, and they still love you and want to be your friend. You know the person I’m talking about.

Well, fortunately I’m one of those people who has that person in their life and to this day we are still best friends. We may not talk every. single. morning like we used to before school. We may even go weeks or months without talking, but we can pick up the phone or see each other and pick up right where we left off.

Gosh, I think back to our childhood there are so many memories. From fishing, riding 4-wheelers, cheering, playing at deer camp, rousing games of hide and go scare, and so many other things. We enjoyed every single moment of our childhood.

On Fridays we could come home, do our homework, eat supper and then get ready for TGIF. Who remembers that? Remember Full House, Family Matters…how could you ever forget Steve Urkle, then there was Family Matters along with a few other shows in the line-up. So, no Friday night t.v. night was complete without snacks. Boy, oh boy, did we have our own “original” concoction of snacks.

The looks we got from her parents and brother when they just glanced at our spread. One thing was for sure, it was all ours. I guess my love of sweet and salty started early, and that’s something both of us share and still do. We would grab the candy jar full of assorted fun size candy bars, a bag of potato chips and Cheetos and settle in for the night. There wasn’t any combination of chips and candy bars we wouldn’t try, but I’d have to say one of our favorites was taking Snickers, smashing them then laying them over a Ruffles potato chip. OhMyGosh, it was pure heaven. To this day if I want an easy snack or just need to reconnect with my BFF, I’ll grab a Snickers and small bag of Ruffles and indulge.

So, thanks to my BFF and our unique food pairings when we were kids, I have the guts to experiment today and try to integrate not-so-common ingredients into baked goods. I’d have to say, there are a lot of recipes that possibly may not have been created if it wasn’t for my BFF, Ashley, and our wild and crazy food concoctions as kids.

So, in honor of Ashley, our love for sweet and salty foods I give you these brown sugar potato chips cookies with Snickers topping…or as I like to call them, BFF cookies. If we had actually spent a little more time indoors, I could imagine us whipping up a batch of cookies and them being somewhat similar to these. A giant, thick, chewy brown sugar cookie loaded with salty potato chips. The baked cookies are topped with a combination of condensed milk, melted Snickers and chunks of Snickers. It’s then garnished with a deliciously, crisp potato chip.

Here’s to you, Ashley…love ya! For all you others out there, make a batch of these cookies, head over to your friend’s house and enjoy one or two with them.

Brown Sugar Potato Chip Cookies with Snickers Topping

Ingredients:

1 1/2 Sticks (3/4 Cup) unsalted butter
2 Cups flour
1/2 Tsp salt
3/4 Tsp baking soda
1 1/4 Cups brown sugar
1/4 Cup sugar
1 Tbsp vanilla
1 Egg yolk
1 Large egg
1 Cup roughly chopped potato chips

For the topping-
8-9 Fun size Snickers, divided
1/4 Cup + 2 Tbsp condensed milk
Potato chips, for garnish

Directions:

Preheat oven to 350. Spray a muffin top pan with non-stick cooking spray and set aside.

Combine flour, salt, and baking soda in a bowl and whisk to combine. Set aside.

Place butter in a small sauce pan and place over low-medium heat. The butter will begin to melt and then start to crackle and foam. Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat. Allow to cool.

Once the butter has cooled place in a large bowl and add both sugars, beat on high for 1 minute. Add the vanilla, egg and egg yolk and beat on medium-high for 5 minutes. Decrease the mixing speed and slowly add the flour mixture, and mix until combined.

Remove from mixer and add potato chips, gently stir to combine. Scoop 1/4 cup of dough and place on prepared pan. Gently press the mixture to fit in the cups. Alternately, if you do not have a muffin top pan, scoop 1/4 cup of dough, gently roll into a ball and split in half. Place the torn piece on the cookie sheet, rotate the other half, torn side up, and place on the dough ball. Place in the oven and bake for 11-14 minutes, being sure not to over bake.

Remove from oven, allow to cool on the pan for 3-5 minutes, remove to cooling rack and allow to cool completely.

For the topping-

Roughly chop all the Snickers. Place half in a microwave safe bowl and heat until the chocolate has melted, about 10-20 seconds. Remove after 10 seconds and stir, heat longer if needed. Add the condensed milk and stir to combine. Add the remaining Snickers and stir, it’s okay if there are still chunks of Snickers.

Scoop a spoonful on top of each cookie. Place a potato chip in the Snickers mix. Serve or store in an airtight container.

Recipe source: A Lynsey Original

Hot Chocolate on a Peppermint Stick

December 18, 2014 by Lynsey Leave a Comment

I am beyond excited to share this recipe with you today! I have spotted several variations of this recipe floating around on the internet and I think it’s such a fun and clever way to serve hot chocolate.

With winter weather comes the cravings of hot chocolate and I have so many recipes I want to share with you. But for the sake not wanting to overwhelm you, I am trying to space them out as much as possible. Since I’m in love with this version I decided to share it with you sooner rather than later.

Forget the powders and packets, with this version we’re talking solid chocolate. But, not just any chocolate, chocolate ganache that is cut into blocks or circles. It’s rich, creamy and smooth and I could honestly eat it straight from the pan. Yes, it’s that good.

But, since this is the season of giving I decided to resist the temptation of diving face first in the pan of warm ganache. I let it set, then cut circles about the size of a jumbo marshmallow. I then stacked a marshmallow and ganache circle on the straight part of a peppermint stick for a fun, festive presentation. Once you’re ready for a mug of cocoa, simply heat some milk, plop the hot chocolate stick in the milk and watch the magic.

This is such a fun way to enjoy hot chocolate. And, there are so many variations and options. You could substitute whatever flavor extract in place of the vanilla; peppermint, hazelnut, coffee, Irish creme, just to name a few. You could also use a simple popsicle stick, lollipop stick, or small wooden spoons to place in the chocolate.

This truly is the best mug of hot chocolate I’ve ever had. It’s packed full of rich, chocolaty flavor. It’s creamy, smooth and has hints of peppermint from the candy cane. It’s the perfect way to warm up on a cold, winter day.

Hot Chocolate on a Peppermint Stick

Ingredients:

1/2 Cup heavy cream
1 (14oz) can condensed milk
1 1/2 Cups semisweet chocolate chips
1 1/2 Cups dark chocolate chips
1 Tsp vanilla
1 1/2-2 dozen candy canes
1 1/2-2 dozen jumbo marshmallows

Directions:

Place 2-3 inches of water water in a large saucepan and place over medium-high heat and bring to a boil. Reduce to a simmer and place a double boiler or large bowl over the water. Pour cream and condensed milk in the bowl of the double boiler and gently stir to incorporate. Once the milk is warm add the chocolates and heat until melted, stirring occasionally. Once the chocolate is completely melted, after about 8-10 minutes, add vanilla and whisk to combine and until the mixture is thick and smooth.

Pour into a parchment lined 8×8 pan and allow to set overnight.

Once the chocolate is set, use a knife that has been dipped in hot water and cut into squares. Alternately, use a circle cookie cutter and cut into circles. Slide a jumbo marshmallow onto the straight part of the candy cane, moving it up enough on the stick until there’s about an inch or 2 of space below the marshmallow. Then gentle press the candy cane in the ganache block or circle. Place on a platter or in a cellophane bag.

To serve, heat approximately one cup of milk and add the hot chocolate stick to the milk and swirl to incorporate. Once the chocolate has melted, stir to combine. Serve and enjoy.

Recipe source: slightly adapted from WhipperDish

Ale and Pretzel Soft Caramels

June 11, 2014 by Lynsey Leave a Comment

This week it’s all about dads. I’ve been featuring a variety of recipes and easy DIY gift ideas that the special guy in your life would love. From a fun s’mores filled beer mug to brown sugar bacon cookies (The ultimate man cookie), there have been some fun and delicious ideas shared with you so far this week, and the ideas don’t stop there. For the next 3 days I am going to have some delicious recipes that will be sure to win dad over.

Like these ale and pretzel caramels. The salty and sweet combination is obvious in here; sweet and chew caramel paired with salty and crunchy pretzels. Could it really get any better? Um, the answer here is yes! This winning combination has another addition that truly puts this candy over the top, beer. And we’re not talking just taking a bottle of beer and dumping it in the mix; this is beer two ways.

First, half of the bottled is simmered until it reduces to a thick syrup with a truly intense beer flavor. Secondly, the remaining bottle of beer is added to the caramel mixture an simmered away. Once the caramel mixture is completed the beer reduction is added and mixed in to the sweet, buttery caramel goodness.

That mixture is then poured into a pan and topped with pretzels and allowed to set. Once the mixture has set, then it’s time to taste the magic. The end result is a gooey, chewy caramel that is the perfect taste and texture. It’s chewy, but doesn’t stick to your teeth. And trust me, when I was cutting these bad boys I was skeptical because the caramel strands were incredibly stringy. So the perfect chewy caramel that is complimented by the salty crunch of the pretzels, all this with a slight beer undertone.

These caramels are truly amazing and would be the perfect addition to your dad’s special day.

Ale and Pretzel Soft Caramels

Ingredients:

1 (12 oz) bottle of brown or pale ale, divided
2 Cups granulated sugar
1 Cup firmly packed brown sugar
1 Cup unsalted butter
1 Cup heavy cream
1 Cup light corn syrup
1 (8oz) package pretzel rods or 3/4 pretzels sticks, roughly chopped

Supplies-
Wax paper
Scissors
Candy Thermometer

Directions:

Place 1 cup of ale in a small saucepan over medium heat and bring to a simmer, reduce slightly and cook until reduced and syrupy. This process should take about 20 minutes and yields about a teaspoon of concentrated ale. Set aside.

Liberally butter a 9×13 or (2) 9×9 pans. Set aside.

In a large, heavy bottomed saucepan combine the remaining beer, both sugars, butter, creamy, and corn syrup. Attach candy thermometer securely to the side, place over medium heat, being sure to stir the mixutre occasionally.

Once the butter has melted, the mixture will begin to boil. Continue to cook until the candy thermometer reaches 244, this process should take about 30 minutes. Once the temperature has come to 244, pour the mixture in the prepared pans and top with pretzels.

Allow the mixture to cool completely, or refrigerate to speed up the process. Once the mixture is set and has cooled, turn onto a cutting board, placing pretzel side up, and cut into 1 inch pieces. Wrap in wax paper.

Recipe source: Sprinkle Bakes

S’mores Filled Beer Mug

June 10, 2014 by Lynsey Leave a Comment

Are you still searching for gifts for dad? We’re on the downhill stretch to Father’s day! Today I have a fun little gift to share with you. One that is so simple but perfect for the dad that is a beer connoisseur as well as a s’mores enthusiast.

There’s not a lot to this mug, but it is incredibly fun to make. You could also go one step further and personalize a mug by etching your dad’s name or initials on it. When I started thinking about this idea I started thinking about all the different types of beer and the coloration of them. I wanted to do a mug that held the makings for s’mores since Spencer LOVES s’mores, and my mind automatically went to a dark, amber style beer.

Once I got that nailed down, it was a cinch from there. I added some fun size dark chocolate Hershey’s bars, to resemble the amber beer. Then to resemble the gradual color change of the head on the beer I layered in some graham cracker sticks and then topped it with an overflowing mound of marshmallows.

I couldn’t have been happier with the end result. A big beer stein filled with the makings for s’mores and all the while resembles a mug of ice cold beer. Give this, alone, to dad and he’ll be thrilled. Or, pair this cute mug with a 6 pack of his favorite beer and tell him to relax and enjoy on his day.

S’mores Filled Beer Mug

Ingredients:

1 Large beer stein
2 Packs of Hershey’s fun sized candy bars
1/2- 1 Cup graham cracker sticks
1- 1 1/4 Cups mini marshmallows

To assemble-
Place the candy bars in the bottom of the mug, next add the graham cracker sticks, and then top with marshmallows.

Give to dad as is, with a 6 pack of his favorite beer, or tie a ribbon and note around it.

Chocolate Pinata Graduation Cap Cookies

May 15, 2014 by Lynsey Leave a Comment

Graduation season is here and it’s in full swing. Parties are happening and graduates (of all ages) are being honored. In a matter of a few days and in the upcoming weeks graduates will be walking through their school campuses for the last time and walking across a stage in a crowd filled auditorium to collect their diplomas.

There are 2 symbols that are synonymous with this time of year; the diploma and the graduation cap. And the foods and desserts portray those symbols and are displayed in abundance. When I was looking around the internet trying to figure out what exactly I wanted to make to share with you, I found A LOT of cute ideas that proudly portrayed these symbols but I wanted to do a little something different. Something that still screamed graduation but something that wasn’t readily seen.

Then I saw it. I instantly knew that I wanted to, no, I HAD to make these. Chocolate cookies that were formed into graduation caps, but it didn’t stop there. They were like little pinatas and stuffed with mini M&M’s and then given candy tassels. These wouldn’t only be a fun addition to the dessert table, but a fun surprise to all who ate them.

Cookies alone are fun to eat, and they bring a smile to everyone’s face who partakes. But imagine getting a 3-D cookie that is filled with a surprise. Something unexpected and so fun! Just as many will have fun eating them, I had a blast making them. Rolling, cutting, sculpting and “gluing”; making and assembling these were so much fun.

These will definitely be crowd stoppers as well as conversation pieces at the celebration for your graduate. If you really wanted to customize them for your graduate, you could attach tassels in the school colors. You could even go one step further and fill them with candy in the school colors, too!

Chocolate Pinata Graduation Cap Cookies

Ingredients:

10 Tbsp unsalted butter, room temperature
3/4 Cup granulated sugar
1 Egg
1/2 Tsp vanilla
1/3 Cup cocoa powder
1/4 Tsp baking powder
1/2 Tsp salt
1 3/4 Cup flour

1/2-3/4 Cup chocolate frosting, homemade or store bought
12 Scoops (about 1 tbsp) miniature candies
String candies, cut into strips
12 small candies

Directions:

In large bowl combine butter and sugar and beat on high to cream, about 2-3 minutes. Add egg and vanilla and beat on high until incorporated and fluffy, about 1-2 minutes. In a bowl combine cocoa powder, baking powder, and salt and stir to combine. Add to wet ingredients and mix until incorporated. Add flour and mix to combine.

Roll the dough into a ball and warp in plastic wrap. Place in refrigerator and chill for 30 minutes to an hour.

Preheat oven to 375.

Once the dough has chilled, remove from refrigerator and place between two pieces of parchment paper. Roll out to 1/8 of an inch in thickness. Cut 24 (2 1/4 inch) circles and 12 (2 1/2 inch) squares. Place 12 circles and 12 squares on a baking sheet and place in the freezer to chill for 15 minutes. Place in the preheated oven for 8-10 minutes. Allow to cool on baking sheet for 5 minutes then transfer to a cooling rack and allow to cool completely.

Cut a small pie piece out of the remaining 12 circles. Turn a mini muffin tin upside down and place the circles on the muffin cups, and wrap them around the cut, slightly pinching the pie piece to seal. Cut off any excess dough, if needed. Place in the freezer for 15 minutes. Bake for 8-10 minutes. Immediately after removing from the oven, press the tops of each cookie with a spatula to create a flat surface. Allow the cups to cool, then gently remove from the tin.

To assemble-
Scoop tablespoon fulls of candy into each cup. Pipe a rim of chocolate around the edges of each of the flat circles and place over the cookie cup. Once the topped cups have set a few moments, turn over and place a dollop of frosting on the flat surface of the cookie cup and place the square cookie on the dollop of frosting.

For the tassel-place a little dot of frosting in the center of each square and attach the strips of candy. Place another dot of frosting on the tassels and secure the miniature candy.

Recipe source: Hungry Happenings
Cookie recipe adapted from Lila Loa

Graduation Candy Gift Basket

May 13, 2014 by Lynsey Leave a Comment

It’s May; the school year is coming to an end and summer is almost upon us. Another thing that is right around the corner is graduation time. Senior rings and caps and gowns have been ordered, invitations have been sent, and senior parties and celebrations are taking place. In a matter of a few days seniors everywhere will be crossing the stage, shaking the principal’s hand and collecting their diplomas. Then it’s time for the next chapter to be written.

But, before they take off on their next journey it’s time to shower the graduates of 2014 with fun and gifts. From words of wisdom and encouragement to gifts of towels, dorm room supplies, money and much more. These graduates will be showered with it all.

I have a gift to share with you that is fun, easy and suitable for every graduate. This is a perfect gift for the graduates that already have it all or those that you’re just uncertain what to get them. This idea simply takes a cute and encouraging poem and pairs it with a bucket full of candy. Now who wouldn’t love that?

I had some individuals eyes these buckets as I was putting them together, so I’m sure they’ll be a hit for any of the individuals that receive them. Congratulations to all the 2014 graduates and good luck!

Edible Easter Topiary Trees

April 11, 2014 by Lynsey Leave a Comment

I am so excited to share this recipe with you today! Not only because how easy it is but because of it’s cuteness! Well, it’s not so much a recipe as a cute Easter craft that can also double as Easter decorations.

Every time a holiday comes around I find myself wondering aimlessly up and down the seasonal isle. Looking at the cute nick-nacks that I truly don’t need, the fun little crafts and the candy. Oh, the candy. My Achilles heel. There’s just something about that candy that reels me in and makes me grab one bag after another.

My mind starts rolling with all sorts of ideas; different recipes, different “crafts”, oh and just the pure goodness of gorging myself in it. Please tell me I’m not the only one who looks forward to certain holidays for the candy that comes around once a year? Okay, stepping away from my guilty pleasure, and back to the topic at hand. The candy. I find myself thinking of all sorts of things and then when I come home and unload all that candy I think to myself “What in the world were you thinking?” you’ll never use all of this before it goes bad. Any of you do that too?

Okay, and now back to the real topic at hand, these cute little topiary trees. These are so easy to make and this version is almost completely edible, minus the dish and the items used to secure it in the dish (Styrofoam or paper), and they make a fun craft that the kiddos could really get involved in. What’s not to love; Rice Krispie treats, frosting, pretzels, chocolate and candy. This is a kid’s dream come true!

These are so easy to make. It’s simply a Rice Krispie treat coated in frosting and covered in candy with a white chocolate pretzel trunk. But, if you are like some of my friends and want true ease, then you can skip the Rice Krispie treats and use a Styrofoam ball, instead of white chocolate pretzel rods a dowel painted white could be used, you could also use glue rather than frosting but at this point it would truly be for looks!

These would make cute Easter decorations, or could even be used as the centerpieces on the kid’s table or dessert table at your Easter gathering. You can customize these with the bold jelly beans or go for a more subdued, pastel vibe by using the lighter colored jelly beans or M&M’s would work well too. The options are endless! So what are you waiting for, go get on a candy high…I mean make some cute topiaries!

Edible Easter Topiary Trees

Ingredients:

For the topiary base-
1 Tbsp butter
2 1/4 Cups mini marshmallows
3 Cups Rice Krispies

For the trunk-
3 Pretzel sticks
1/2 Cup white chocolate melting chips

For the tree-
1 Package jelly beans (I used Starburst jelly beans)
1 Tub frosting

Directions:

For the topiary base-
Place the butter in a microwave safe dish and heat until melted. Add the marshmallows and stir until melted, you may need to heat an additional 10 seconds. Once the marshmallows are melted add the rice krispies and stir until completely incorporated.

Liberally coat hands in shortening, divide the mixture into three equal portions and form into balls. Place on a piece of wax paper and allow to set. Once the treats are almost completely set, take a pretzel stick and insert it into the treat, until it’s a little over halfway through. Remove the pretzel.

For the trunk-
Place the white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until completely melted. Coat the pretzels in the white chocolate, hold over the bowl and allow the excess to drip off for about 10 seconds, then place into one of the treat balls. Continue with the remaining pretzels.

Allow the chocolate to dry.

To assemble-
Place the trees, securely in three containers. Coat liberally in the frosting and add the jelly beans in whatever pattern you would like.

Optional garnishes:
Tie a ribbon around the trunk
Place egg candies in the container around the base of the tree
Surround the bottom of the tree in Easter grass

Recipe source/idea: A Lynsey Original

Don’t Miss a Thing!

Candy

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