Joy in the Jumble

Messy Messy

noreply@blogger.com (Amanda Joy Petersen) — Sat, 04 Nov 2017 20:32:00 +0000

Something is the matter with my blog and will not show my other posts. It looked liked someone stole my blog.

Merry Christmas

noreply@blogger.com (Amanda Joy Petersen) — Fri, 12 Dec 2014 21:41:00 +0000

As we focus on the Savior's miraculous birth and what it means to our lives...

May this Christmas Season bring you and your family many happy memories.

Merry Christmas!

Cinco de Mayo Party

noreply@blogger.com (Amanda Joy Petersen) — Thu, 08 May 2014 02:01:00 +0000

Asher was very excited for Cinco de Mayo.

He is too young to understand what it is about... but the kids sure do love the food and bright colors.

I hope to look up more info about The Battle of Puebla so that I can tell him more about it next year.

We had yummy citrus grilled chicken, refried beans, and restaurant style tortilla chips.

Then the kids asked me to make Peeps ice cream- which was totally in-congruent with the other food:)

Homemade Maracas that got shaken every two minutes during dinner.

They are put away until next year;)

{Recipe} Baked Cinnamon Sugar Wonton Crisps

noreply@blogger.com (Amanda Joy Petersen) — Thu, 25 Apr 2013 13:34:00 +0000

Four ingredients and thirty minutes are all it takes to make this easy and delicious dessert.

Asher brought some of these for Preschool treat...

We also made these for Family Night.

One package of wonton wrappers goes a long way.

Though these definitely get eaten quickly:)

Baked Cinnamon Sugar Wonton Crisps

Ingredients

1 package Wonton Wrappers

Cinnamon Sugar

Olive Oil

Sea Salt

Vanilla Bean Ice Cream, optional yet desirable:)

Directions

Preheat oven to 375 degrees

Place tinfoil on a cookie sheet.

Take 10 wonton wrappers and cut in half diagonally.

Place the cut halves on the prepared cookie sheet.

Brush each wonton wrapper with a light layer of olive oil.

Sprinkle on a little sea salt and a lot of cinnamon sugar.

Bake in the oven to desired crispness. I leave mine in for at least 10 minutes.

Take out of the oven and allow the crisps to cool.

Eat plain, or with any desired ice cream or sweet dip.

Enjoy:)

{Recipe} Spicy Potato Roast

noreply@blogger.com (Amanda Joy Petersen) — Thu, 11 Apr 2013 14:57:00 +0000

I was in charge of a vegetable for Easter Sunday.
I wanted to try something new and delicious.
When I saw a recipe for Crispy Potato Roast over at Smitten Kitchen...
That was the recipe I just had to make.

This was such an easy recipe to execute.
It would also be really easy to eat the entire pan.
I can't wait to play with different flavor combinations!

Spicy Potato Roast
Adapted from Smitten Kitchen

Ingredients
5lbs Gold Yukon Potatoes, peeled and sliced
4 Tablespoons Olive Oil, divided
4 Tablespoons melted Unsalted Butter, divided
2 Shallots, sliced
Sea Salt
Red Pepper Flakes
Cayenne Pepper (optional)
8 Sprigs of Fresh Thyme

Directions
Preheat oven to 375 degrees.
After peeling and washing the potatoes, slice them with a mandolin 1/8" thick.
Peel the shallots and slice them with a mandolin 1/16" thick.
Melt the butter and mix with the olive oil.
Pour half of the mixture into a 9x13 glass dish.
Sprinkle some sea salt, a light layer of red pepper flakes, and the faintest dash of cayenne in the dish.
Place all of the potatoes vertically in the dish... there should be three rows.
Separate all of the shallot rings and randomly push them in between each of the potatoes.
Sprinkle any leftover shallots on top of the potato dish.
Pour the rest of the oil/butter mixture on top of the potatoes.
Sprinkle with more sea salt, red pepper flakes, and a dash more of cayenne.
Bake for 1 hour and 15 minutes, them place the sprigs of Thyme on top.
Bake for another 15-30 minutes until the potatoes are tender.
If the potatoes brown too quickly, cover with foil to prevent burning this delicious dish.
Remove from the oven and serve immediately.

{Recipe} Lucky Charms Krispie Treats

noreply@blogger.com (Amanda Joy Petersen) — Fri, 15 Mar 2013 15:57:00 +0000

This easy, yummy treat was the first thing to go at Abbie's birthday party.
I got the idea HERE.
The empty plate was proof to me that this was a hit!

Lucky Charms Krispie Treats

Ingredients-

1 box Lucky Charms Cereal

10.5 oz. bag Mini Marshmallows

1/2 stick of Butter

Lime Green Wilton Candy Melts, optional

Directions-

Pour cereal into large bowl.

Melt butter over medium-high heat.

Add mini mallows and stir constantly until melted and smooth.

Pour the mixture into a lightly greased 9x13 pan.

Melt a small amount of the candy melts in a ziplock bag according to directions, in the microwave.

Snip off the corner of the plastic bag and drizzle the candy melts across the top.

Cut into squares and serve after the mallows have had a chance to set for about 10 minutes.

Notes~

When I make these again, I plan on adding more mallows. I like my krispie treats to by extra gooey.

These were drier than I like, which can be solved by taking out some of the cereal or adding more mallows.

Linked to- Whipperberry

{Recipe} "End of the Rainbow" Treats

noreply@blogger.com (Amanda Joy Petersen) — Wed, 13 Mar 2013 16:58:00 +0000

This "recipe" is so simple and quick to make.
I made this treat for Abbie's cousins and Asher's preschool friends.
It only cost $10 for this project...
Especially when using coupons at the craft stores.
I was able to get approx. 9-10 cones with this "recipe"

Supplies-
41 oz. bag of Original Skittles
1 large bag of Rolos Caramels
25 count package Cone Shaped Treat Bags (Hobby Lobby)
Gold Grosgrain Ribbon (Hobby Lobby)
Foam Glitter Shamrock Stickers Package (Joann's)
White Cardstock
2" Scallop Circle Punch
Hole Punch
Lime Green Ink Pad

"End of the Rainbow" Treats
Total Time- 60 minutes or less

Ingredients Per Cone-
2/3 cup Skittles
10 Rolos
1 Cone Treat Bag
6" Gold Ribbon
1 Shamrock Tag

Directions-
Take one cone bag and pour the Skittles in followed by the Rolos.
Punch out the white cardstock with the circle punch.
Ink the edges of the tag and affix the shamrock sticker toward the lower part of the tag.
Use the hole punch in the upper part of the tag.
Take the candy filled cone and do an initial tie with the ribbon.
Before tying the bow, slide the tag into place and complete the bow.
Trim the ribbon to desired look.
Give away to happy kids:)

{Recipe} Coconut Lemon Poppyseed Bread

noreply@blogger.com (Amanda Joy Petersen) — Thu, 07 Mar 2013 20:49:00 +0000

When I saw this recipe...
I immediately pinned and craved it!
Coconut and Lemon are two of my favorite flavors.

Matt, who is NOT a lemon fan...
Really liked this bread because the lemon is very muted in this recipe.
The bread is super moist,
And the BEST part is the coconut on top that slowly toasts as the bread bakes.

I followed the recipe exactly as stated over at Ambitious Kitchen...
With the exception that I added a more liberal amount of coconut to the top,
That addition is entirely up to you, though HIGHLY RECOMMENDED!:)
Click HERE for the recipe.

{Recipe} Thin Mint Truffle Chocolate Bundt Cake

noreply@blogger.com (Amanda Joy Petersen) — Wed, 20 Feb 2013 18:52:00 +0000

You can never go wrong with mint and chocolate...
Especially when you add Girl Scout Thin Mints to the mix.
This cake has a faint mint taste due to the truffles and a mint buttercream frosting.

Thin Mint Chocolate Truffle Bundt Cake

1 Batch Thin Mint Truffles
1 Box Chocolate Cake Mix
1 Batch Mint Buttercream Frosting

Make the cake mix according to package directions.
Pour into a greased bundt pan.
Drop as many of the truffles as you want into the batter. (I used almost the whole batch)
Bake as directed.
As the cake bakes, it will grow around the truffles, so no need to push them down or cover them.
The truffles will also bake, turning them into a soft cookie with a different texture than the cake.
Once done baking, allow to cool for 5 minutes then transfer to a cooling rack.
Allow the cake to cool completely before frosting.

Thin Mint Truffles

1 sleeve Thin Mint Cookies
6 oz Cream Cheese, softened

Use a food processor to turn the cookies into crumbs.
Mix the crumbs with the cream cheese until well incorporated and holds it's shape.
Roll into 1 inch balls then refrigerate.

Mint Buttercream Frosting

1 stick Butter, softened
1 pound Powdered Sugar
1/4- 1/2 teaspoon Mint Extract
2 Tablespoons Milk, to desired consistency
1-2 drops green food coloring, optional
1 pinch Edible Disco Dust, optional

Cream the butter.
Add powdered sugar and mint extract.
Slowly add milk until you get the consistency you want for piping.
Using a 1M frosting tip follow I Am Bakers instructions for frosting roses.
Fill in ant spots between flowers with little star dollops of frosting.
Sprinkle with the pinch of edible disco dust to give it that faint minty sparkle.

{Recipe} Neapolitan Pudding Pie with Vanilla Bean White Chocolate Ganache

noreply@blogger.com (Amanda Joy Petersen) — Mon, 11 Feb 2013 17:45:00 +0000

This pudding pie is extra sweet, easy to make, and a great little treat for Valentines Day.

The combination of the three layers gives this dessert a Neapolitan Ice Cream flavor.

Oreo Pie Crust

Strawberry Cream Pudding

Vanilla Bean White Chocolate Ganache

I got the Strawberry Cream Jello Pudding for less than a dollar at the grocery store.

It has a very strong artificial strawberry flavor...

Using the other layers really helped to cut into the strawberry flavor which was nice for me.

I am not overly fond of artificial strawberry, but decided to give this a try.

This definitely isn't my go to dessert...

But it was a great experiment that took very little time and tasted good in the end:)

Vanilla Bean White Chocolate Ganache

Ingredients

2 cups Heavy Cream
1 bag White Chocolate Chips
2 cups Powdered Sugar
1 Vanilla Bean, split and scraped

Directions

Heat the cream on medium until little bubbles begin to form on the edges.
Pour over white chocolate chips in a heat safe bowl and let it sit for a couple of minutes.
Using a hand mixer, mix until chips are melted and the mixer is smooth.
Add the vanilla bean seeds and powdered sugar, until smooth.
If it is too runny add a little more powdered sugar, more cream if too thick.
Place in the refrigerator until it firms up a bit.
This makes a lot in one batch, and works to use for a few different recipes.

Neapolitan Pudding Pie

Ingredients

1 Oreo Cookie Pie Crust
1 small box Strawberry Cream Jello Pudding
1 3/4 Milk
1/2 - 3/4 cup Vanilla Bean White Chocolate Ganache
or top with Cool Whip

Directions

Whisk together milk and pudding mix until completely smooth.
Pour into the pie crust and refrigerate for at 1/2 hour or until firmly set.
Lightly spread the Vanilla Bean White Chocolate Ganache over the top.
Place completed pie back in the refrigerator until ready to serve.
*This tasted better the second day after the flavors fused.

{Craft} Valentine's Wood LOVE Sign

noreply@blogger.com (Amanda Joy Petersen) — Mon, 04 Feb 2013 16:36:00 +0000

I needed something cute to hang on my door for Valentine's Day.
It is so much fun to celebrate the holiday now that I have kids.

I picked up this pre-cut sign from a local wood shop.
The bead board letters and the heart shaped O were cute touches that made me happy.
I also had the idea to twist the wire into a heart shape, for the part that attaches to the hook.

I wanted the sign to have a weathered look.
So after I glued the bead board on...
I used a fine grit sand paper to remove and brush stroke lines and rough up the edges.
This makes a cute addition to our door...
Plus, it matches the rest of our Valentine's decor.

Click on link below to go to project-

Shabby Chic Key Decor

Valentine Ombre Heart Decor

Miniature Frame Fingerprint Hearts

{Recipe} Cheesecake Factory Raspberry Lemonade

noreply@blogger.com (Amanda Joy Petersen) — Mon, 07 Jan 2013 12:00:00 +0000

I love the flavor of lemon!

It is so refreshing, especially as the days get warmer.

While browsing pinterest one day, I came across an easy recipe for

Cheesecake Factory Raspberry Lemonade.

After a few adjustments from the the posted recipe...

I had a new favorite, that I was able to serve at Abbie's Ladybug Birthday Party.

Cheesecake Factory Raspberry Lemonade

Adapted from- The Sexy Knitter

1 cup Water

1 1/4 cups Sugar

1 1/2 cups Fresh Lemon Juice

2 cups Fresh Raspberries

Bring water to a boil, then add the sugar and stir until completely dissolved, around a minute.
Remove from heat, then add to a blender with the raspberries and puree.
Add the lemon juice, puree, and enough cold water to make two quarts in a pitcher.
Chill for a couple of hours until ready to serve.

You can strain the raspberry seeds out using a sieve... it is more time consuming, but has a better consistency. I have done it both ways.

You can make this with Strawberries instead, though it takes on a tart Agua Fresca taste like I have made before. While okay, I like regular Strawberry Agua Fresca, and Raspberry Lemonade.

I don't have a juicer, so to get all of the lemon juice out... I use one of my hand mixer beaters. I just turn it clockwise while pressing into the meat of a halved lemon, over a spare bowl. I then turn it counterclockwise until most of the juice is extracted. Pour the lemon juice through a mini sieve to get out all of the seeds and pulp before adding it to the rest of the ingredients.

{Recipe} Pumpkin Streusel Bundt Cake

noreply@blogger.com (Amanda Joy Petersen) — Fri, 28 Dec 2012 12:00:00 +0000

Even though "pumpkin season" has technically come and gone...
I had to share this recipe.
For the frosting alone this is a recipe worth looking at.
It would taste amazing on almost any dessert!

I found a recipe that I adapted from Taste of Home for the cake...
And my own concoction for the frosting.
The flavors that really make this recipe are the streusel with the vanilla bean frosting.

Pumpkin Streusel Bundt Cake with
Vanilla Bean Cream Cheese Frosting

Cake Batter
1/4 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup canned pumpkin
1/2 cup buttermilk
2 eggs
1 Tablespoons molasses
zest from 1 large orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt.
1/4 cup semi sweet chocolate chips
1/4 cup Hershey's Cinnamon Chips

Streusel Topping
1/3 cup flour
3 Tablespoons cold butter
1/2 teaspoon cinnamon
3 Tablespoons brown sugar

Frosting
8 oz Cream Cheese, alomst room temperature
2 cups powdered sugar
1 vanilla bean pod, scraped or 1 Tablespoon clear vanilla extract

Preheat oven to 375 degrees
Spray or grease the bundt pan
In a bowl cream the butter and sugars together until fluffy.
Beat in the pumpkin, eggs, molasses, buttermilk, and orange peel.
Combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Add the dry ingredients to the pumpkin mixture until just combined.
Gently fold in the chips.
Pour into the bundt pan

For the streusel topping pour all the ingredients into a small bowl.
Using a pastry knife or fork, smash until the butter crumbles and incorporates with the dry ingredients,
Sprinkle the streusel mixture until the entire top of the bundt cake batter is completely covered
Bake in the oven for 30-35 minutes until inserted knife comes out clean.

After the cake is cooked, allow it to cool completely before frosting.
You can speed this process along by transferring the cake to a cooling rack or cake stand,
Approximately 5-10 minutes after removing it from the oven.

To frost the cake place the cream cheese and scraped vanilla bean seeds in a bowl and whip.
Slowly incorporate the powdered sugar until it is thoroughly blended.
You can pipe the frosting on or use a knife and spread it on.

This cake tastes best when it has chilled in the refrigerator for a few hours or overnight.
Yummy streusel on the bottom, delicious frosting on the top and chocolatey pumpkin goodness in the middle.
You can't go wrong:)

{Recipe} Hawaiian Meatballs Over Rice

noreply@blogger.com (Amanda Joy Petersen) — Fri, 21 Dec 2012 12:00:00 +0000

I love the flavors of this meal and how filling it is.

The touch of sweet with the salty... Mmmmm!

It makes for great leftovers too:)

Hawaiian Meatballs over Rice

Yields approx. 70 meatballs

Meatballs

1 can Evaporated Milk

3 lbs Ground Turkey or Hamburger

1/2 t. Garlic Salt

2 cups Oatmeal

2 Eggs

1/2 cup Onion, finely chopped

1 t. Pepper

2 t. Salt

Sauce

2 cups Ketchup
or
1 cup Ketchup
1 can Green El Pato

1 1/2 cups Brown Sugar

1 T. Liquid Smoke

1/2 t. Garlic Salt

1/2 cup Onion, finely chopped

Green Onion, chopped for garnish (optional)

Preheat the oven to 350 degrees.

Mix the meatball ingredients well and shape into 1- 1 1/2 inch balls.

I use a 1 Tablespoon cookie scoop.

For the sauce, mix all the ingredients together in a pot and heat it until it boils.

Pour a 1/4 cup of sauce in the bottom of a 9x13 baking dish, and spread around.

Place the meatballs in rows, then pour the rest of the sauce on top.

Bake uncovered for 45-60 minutes.

If using a rice cooker, we do half white basmati, and half brown rice...

Started at about the time we put the meatballs in the oven.

This way they are done at roughly the same time.

Scoop, Serve, and Enjoy:)

{Recipe} Caramel Apple and Chocolate Muffins

noreply@blogger.com (Amanda Joy Petersen) — Tue, 09 Oct 2012 18:26:00 +0000

Here is my contributor post for Lil' Luna last month.

It is time for Fall!

I am ready for crisp air, pumpkins, and warm cinnamon.

It is so close, that I can catch glimpes of Fall already.

I decided to help it along by making some warm Caramel Apple and Chocolate Muffins.
These were so simple to make, and my family loved them... so these will definitely be remade:)

Caramel Apple and Chocolate Muffins

adapted from Mother Thyme

Yields 12 Muffins and 1 Mini Loaf

Ingredients:

1 ¾ cup all-purpose flour
1 cup sugar + 1 Tablespoon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon + 1/2 teaspoon
⅛ teaspoon ground all spice
3 large eggs, lightly beaten
½ cup vegetable oil
1 Tablespoon vanilla extract
1 Large Gala Apple, grated
12 Fun Size Caramel Apple Milky Way Candy Bars, chopped (Optional)
Caramel Sauce

Directions:

Preheat oven to 350 degrees.
Using a cheese grater, grate the apple and lightly toss in a bowl with the Tablespoon of sugar and 1/2 teaspoon of cinnamon... then set aside.
Mix the rest of the dry ingredients in a large bowl.
Add the lightly beaten eggs, oil, and vanilla to the dry ingredients and mix until incorporated.
Gently fold in the grated apple and then the chopped candy bars.
Scoop batter into a lined muffin pan until each cup is 2/3 full.
Bake for 20-25 minutes until the tops are lightly golden.

There are many different ways that you can do the topping.

Leave it as is
Pour caramel sauce on top of each muffin so that it soaks into the top
Wait until it has cooled off and drizzle caramel sauce lightly on top
use the Cinnamon Streusel recipe featured in the original recipe

All of the versions taste great, and the smell that fills your home will make you long for changing leaves, warm sweaters, and Halloween.

Fourth of July Treats and Goodies

noreply@blogger.com (Amanda Joy Petersen) — Mon, 02 Jul 2012 16:52:00 +0000

I LOVE this time of year.

Yes it is hot, but I love all of the Patriotic events that go in in Utah during July.

Here is a quick review for the yummy treats I made for our Fourth of July celebration last year.

Be safe this dry and hot season...

Have a blast making memories with your families:)

Red, White and Blue Pancakes

Red~ Fresh Strawberry

White~ Mini White Chocolate Chips

Blue~ Fresh Blueberry

Patriotic Layered Drinks

Recipe HERE

Dipped Pretzel Crisps

Fruity Patriotic Popcorn

This will make an appearance again this year

Independence Day Oreo Pops

Grab a pack of the Summer Edition Oreos and some red candy melts...

Then you are set:)

Stars and Berries Fruit Salad

{Recipe} Baked Apple Pancakes

noreply@blogger.com (Amanda Joy Petersen) — Mon, 23 Apr 2012 14:50:00 +0000

I found a recipe for Fried Apple Pancakes,

But I knew a wanted them baked.

I tweaked the recipe to fit my needs...

And a yummy breakfast on a Saturday morning was made.

Baked Apple Pancakes

2 Sweet Apples

1 cup Bisquick

1 Egg

1/2 cup Milk

1 teaspoon Pumpkin Pie Spice

1/4 teaspoon Cinnamon, optional

Lemon Juice, to prevent browning

Gourmet Maple Praline Syrup

Directions

Preheat your griddle to medium temperature.

Using a mandolin, slice apples on thinnest setting.

Take a small round cookie cutter and press into the center of each slice, thus removing the core.

Immediately place into a bowl with a couple of tablespoons of lemon juice to prevent browning.

Mix together the Bisquick, egg, milk and spices until just incorporated.

Dip apple slices into the batter and place in the griddle.

The side facing up will need a little batter spread on the top for better batter coverage.

Flip once the first side is lightly browned.

Once the second side is equally browned, serve immediately.

Drizzle syrup of your choice.

We used a Gourmet Maple Praline that was amazing from a local grocery store.

Reality Check-

These didn't go over as well as I would have liked, because I forgot that Matt doesn't like warm fruit...

and Asher thought the apple needed to be on the outside of the pancake. He picked it apart and ate them separately.

Due to the moisture of the apples and lemon juice, the batter did not want to adhere, so I had to spread extra batter on top.

That syrup is SOOOO GOOD! Combined with the apple pancake... divine.

Abbie and I enjoyed them, so Girls Rule!

{Recipe} Garlic Parmesan Roasted Brussel Sprouts

noreply@blogger.com (Amanda Joy Petersen) — Mon, 16 Apr 2012 16:36:00 +0000

I have never had Brussel Sprouts.

I LOVE cabbage, and was told these were similar.

I got about 1 1/2 of brussel sprouts in my bountiful basket...

And I was in charge of the vegetables for Easter Sunday.

I experimented, and most everyone was willing to humor me (not my spouse, wimp;)

Garlic Parmesan Roasted Brussel Sprouts

1 - 1 1/2 Pounds Brussel Sprouts

5 cloves Garlic, minced

1/4+ cup Parmesan Cheese, freshly grated

2 T. Olive Oil

Sea Salt, to taste

10-20 cranks Fresh Ground Pepper

Directions

Preheat oven to 400 degrees.

Lightly spray a 9x13 glass baking dish with cooking spray.

Cut off the bottom of each sprout.

Remove the first layer of leaves, then wash the sprout.

For smaller sprouts, cut in half.

For larger sprouts, cut into quarters.

Either mince the five garlic cloves or use a garlic press.

Add the garlic to the olive oil, and mix.

Using a basting brush, spread the oil over the sprouts and evenly coat.

Sprinkle the sea salt and Parmesan cheese over the sprouts,

Then add the fresh ground pepper.

Place in the oven uncovered for 40-50 minutes until the centers are tender.

I stirred mine occasionally so that some of the thinner pieces didn't car badly.

These were a success, and surprisingly good to everyone.

I will be making them again, and hopefully this time Matt will try them:)

{Recipe} Bunny Bait

noreply@blogger.com (Amanda Joy Petersen) — Mon, 09 Apr 2012 19:31:00 +0000

I hope everybody had a safe and sunny Easter.

We had tons of fun...

Especially because Matt was able to take off work for the family festivities on Saturday.

I wanted to make all of the little kiddies THESE cute treats, but mine melted while in the oven:(

I was able to whip this versatile treat up in no time to take it's place.

You can make this for any and every holiday.

Bunny Bait,

Reindeer Bait.

Leprechaun Bait...

Basically slap any holiday with the word BAIT, and a festive treat is born;)

Bunny Bait

approx. 10 cups Popcorn, home popped

3 blocks White Almond Candi Quik, chopped

1 teaspoon Shortening

3/4 cup Ghiradelli White Chocolate Chips

Toll House Easter Mini Morsels

Pink Sanding Sugar, large

1 package Peanut Butter M&M Eggs

Directions

Pop popcorn.

Melt the Candi Quik, white chocolate, and shortening in the microwave until just melted.

Don't overheat or it will scorch.

In a large bowl, drizzle white chocolate mixture over popcorn and lightly stir until coated.

Stir in M&M's.

Spread out on wax paper.

Sprinkle on the sanding sugar and mini morsels.

Let the white chocolate harden, then carefully break into pieces.

Watch it disappear, and just try to leave it alone:)

Reality Check-

I used what was on hand, thus why there are two different kinds of white chocolates. I had the Ghiradelli, left over from THESE and the Candi Quik from THIS

For me, the best part of this treat is the crunch of the sanding sugar with the popcorn. It makes it more fun to eat, and makes it look pretty too.

I got the mini morsels last year and have been saving them for a Spring treat. They stored great and added a little pop of color.

The shortening is used for thinning the chocolate. If you want to keep it out, be prepared for a thicker pour and/or less coverage on the popcorn.

You can add the mini morsels at the same time as the M&M's. A lot fell to the bottom of the bowl, since I added them once the popcorn was spread on the wax paper.

{Recipe} Lemon Blueberry Muffins with White Chocolate Lemon Truffles

noreply@blogger.com (Amanda Joy Petersen) — Sat, 07 Apr 2012 16:00:00 +0000

This months Crazy Cooking Challenge was- Blueberry Muffins.

I found a recipe for Lemon Blueberry Muffins over at Your Homemased Mom...

That I adjusted and adapted to my tastes.

I added the white chocolate truffles to the mix... and they turned out pretty good...

By the end of the night, Matt had eaten 4, and he hates white chocolate

Lemon Blueberry Muffins

Yields approx. 1 Dozen

1 1/2 cups Flour

3/4 cup Sugar

2 teaspoon Baking Powder

1/2 teaspoon Salt

1/4 teaspoon Nutmeg

Zest of 2 Lemons, medium-large

1 Egg

1/3 cup Milk

1/3 cup Oil

1 1/2 Tablespoon Lemon Juice or Water

1 cup Blueberries

Preheat oven to 400 degrees.

Mix the dry ingredients in one bowl, the wet ingredients in another.

Pour the wet ingredients in with the dry, and stir until just combined.

Gently fold the blueberries in the mixture.

Fill the twelve cupcake liners 2/3 full.

Place a white chocolate truffle in the center of each battered liner.

Bake for 15-20 minutes.

Drizzle glaze on top of each cooked muffin.

Best served warm.

Lemon Glaze

1 Tablespoon Lemon Juice

1/2 cup Powdered Sugar

mix ingredients together and drizzle on top of muffins.

It will soak in quickly if the muffins are warm...

It will rest more on top of the muffin if the muffin is cooled.

Both ways taste great.

White Chocolate Lemon Truffles

Yields approx. 1 Dozen

1 cup White Chocolate Chips

1/4 cup Heavy Cream, scant

4 Tablespoons Butter, room temp

Dash of Salt

1/2 a Lemon, juiced *save the juiced half*

Zest of 1 1/2 Lemons

Lemon Infused Powdered Sugar, for dusting

Mix the chocolate, cream, butter, and salt...

Then microwave until chocolate is just melted.

Stir until chips are completely gone and butter/cream are incorporated.

Add the lemon juice and zest of 1 lemon, stir.

Cover and set in the fridge for 1-2 hours.

While the truffle mixture starts to set,

Mix 1/4 cup of powdered sugar, with the zest of 1/2 lemon.

Pour this over and in the the lemon half you used to juice with.

It will begin to soak up residual juice and become a little sticky.

Shake the infused powdered sugar into a food processor to finish the infusion process.

Scoop and form 1 Tablespoon sized balls out of the truffle mixture...

Then immediately dust with the powdered sugar.

Place in the fridge overnight.

Eat plain, or place into the muffins.

Store in airtight container for up to two weeks.

Reality Check-

I used Ghiradeli White Chocolate Chips, and they gave a flavor that I didn't necessarily care for. Next time I will use a different brand and less butter for my own tastes.

I used Freeze Dried Blueberries from my food storage, that I rehydrated... They tasted great in the muffins. I got them from HERE.

Next time I make something like this, I will place a small amount of batter in, put in the truffle, then cover it with the rest of the batter. I want to try completely enclose the truffle instead of having the top exposed like a danish.

{Recipe} Nutella Cream Cheese Frosting

noreply@blogger.com (Amanda Joy Petersen) — Mon, 19 Mar 2012 07:00:00 +0000

A couple of weeks ago was my MIL's birthday.

I was in charge of dessert, so I asked her what she wanted as a birthday treat?

She told me...

"Anything Chocolate!"

So I created...

Mini Chocolate Cakes with Nutella Cream Cheese Frosting

Nutella Cream Cheese Frosting

4oz Cream Cheese, softened

1 stick Butter, softened

2/3 cup Nutella

2 T. Cocoa Powder

4 cups Powdered Sugar

1 T. Vanilla Extract

Milk as needed

Caramel Sauce *optional*

Chocolate Jimmies *optional*

Cake Prep

I used my go to Scratch Recipe for Chocolate Cake. I need to get that recipe on here soon! It has more than a normal cake mix, so if you need a lot of mini cakes... you may need two boxes of cake mix.

I baked my chocolate cake in a jelly roll pan so that the cake was about an inch-inch and a half thick.

Using a 3 inch round cookie cutter, I cut out multiple circles approx. 24.

I then spooned and spread a layer of caramel onto each mini cake so that it could start to soak in.

Frosting Prep

Beat the cream cheese and butter together, then add Nutella until incorporated.

Sift the powdered sugar and cocoa powder, then slowly add to the mixing bowl.

Add the vanilla extract.

Add the milk as needed for desired consistency.

Using a 2D Wilton tip, make a frosting rosette- starting from the center of each mini cake.

Stack the cakes so that they are 2 high.

Drizzle more caramel sauce and top with chocolate jimmies

Reality Check-
How is it that Blogger and Pinterest still don't consider Nutella a word? It is a beautifully delicious word:)

I used a caramel sauce that was too runny. This would have tasted better, with a richer flavor if I would have used a thick caramel sauce... store bought or homemade.

The combination of the toasted hazelnuts in the Nutella and the cream cheese, for some reason reminded me of camping and roasting mallows. Who knows why, other than I am weird:)

These were the perfect little portion with a great cake to frosting ratio. The flavor combinations that you can do with these are practically limitless.

Linked to~ My Favorite Finds

{Craft} St. Patrick's Day Decor 3 Ways

noreply@blogger.com (Amanda Joy Petersen) — Wed, 14 Mar 2012 18:39:00 +0000

A couple of weeks ago, Pick Your Plum had a deal.

Well, they always have a deal, but this one was for St. Patrick's Day potential.

I have NO decor for the Day O' Green,

In fact, THIS was the first thing I have done in regards to the holiday.

Back to the deal...

I was able to get 9 Mini Wood Shamrocks and 3 Large Shamrocks for a steal.

When I saw the deal, I immediately let Katherine from Irish Italian Blessings know.

From her blog name alone, you can tell that she digs this holiday.

Hop over to her blog and see her super cute crafts she made with the PYP deal.

All three of these projects were made with stuff I already had on hand...

so the only thing I had to purchase was the Shamrocks.

It was three easy projects that got rid of some of my craft stash.

Shamrock Pennant Banner

Ever since I saw THIS and THIS,

I knew I wanted something similar.

Square Shamrock Wreath

Clouds and Rainbows Felt Garland

I now feel that we have sufficient decor this year, and that we can easily add to it next year.

Maybe I should take my Valentine's Day stuff down,

So that only one holiday is up at a time:)

Linking to~ Two Yellow Birds Decor, One Artsy Mama, Happy Go Lucky, Whipperberry, Every Creative Endeavor,

{Recipe} Minty Pot of Gold Pops

noreply@blogger.com (Amanda Joy Petersen) — Mon, 12 Mar 2012 13:00:00 +0000

This is the post I did last week over at Lil' Luna

Around our house, we are big fans of Oreo Truffles...

Not just because they taste good,

But they are easy to make, and easily customizable for every whim:)

We never really celebrated St. Patrick's Day at our house before.

Since we love rainbows, and the color green...

I figured it was about time to remedy that:)

Pot of Gold Pops

Yields Approx. 13 large Pops or 26 small Pops

30 Oreos, pulverized

8 oz Cream Cheese
1+ cup Guittard Mint Chips

1+ cup Black or Chocolate Melts

1 Tablespoon Vegetable Shortening, for thinning

Gold Sprinkles

Sucker Sticks

Bakers Twine and Treat Tags

Directions

*Break the 30 Oreo cookies into pieces and pulverize in a food processor.

Mine is about the texture and size of corn meal.

*Mash the softened cream cheese with the cookie crumbs until well incorporated and no white remains.

*Line a small pan with wax paper.

*For the large pops, scoop 2 Tablespoons, form a ball, and place on wax paper.

*For the small pops, scoop 1 Tablespoon, form a ball, and place on wax paper.

*Place pan in the refrigerator for 30 minutes.

*Melt five of the chocolate melts and dip the sucker stick tips in, then place one in each ball.

Chill for two minutes.

*Melt the Mint chips at 50% power in 30 second intervals, stirring until melted.

*Slightly flatten the balls, then dip them in the mint melts, lightly tapping the excess on the side.

*Place the sticks in some kind of base to harden.

*Melt the black melts and the shortening in the microwave in 30 second intervals.

*Dip the balls in the melts so that they are now double coated.

*Put some of the black melts in a ziplock bag, snip a small corner and pipe on the cauldron rims and handles.

*Fill the "top" of the cauldron with a scarce amount of melted chocolate, then immediately pour the gold sprinkles.

It seems like a lot of steps, but if you have your space cleaned and cleared...

and everything on hand, it will move fairly quickly.

These treats are perfect for my little leprechauns and their daddy.

Reality Check-
I like my Oreo Truffles smaller, so that there is a more even ratio of crunchy outer shell to filling.

You can change this recipe up and use Thin Mints, Mint Oreo, Raspberry Oreos, Vanilla Oreos.

If you use a different flavor of Oreo, don't use the mint chips... just double dip them in the outer coating.

When you take pictures, make sure there is lots of natural light if you can help it, and shoot in odd numbers.

Enjoy, and have a pinch free St. Patrick's Day:)

Linking to~ Two Yellow Birds Decor, Cupcake Apothecary

{Crazy Cooking Challenge} Easy Red Sauce and Whole Wheat Pasta

noreply@blogger.com (Amanda Joy Petersen) — Wed, 07 Mar 2012 17:00:00 +0000

This month I joined up with the Crazy Cooking Challenge.

The theme was Red Sauce and Spaghetti

I found the the recipe I wanted to use for the challenge over at Budget Bytes...

It truly is thick and rich,

It was simple to make, and has the potential to be very adaptable to experimentation:)

I served this with whole wheat spaghetti noodles, homemade wheat bread garlic toast, and Lemon Pepper Asparagus.
It was a very filling and yummy meal.

Thick and Rich Pasta Sauce

1 Tablespoon Olive Oil

1 teaspoon Garlic, minced

1 (28 oz) can Crushed Tomatoes

1 (6 oz) can Tomato Paste

1/2 Tablespoon Sugar

3/4 Tablespoon Salt

1 teaspoon Basil
1/2 teaspoon Dried Oregano

20 cranks Fresh Cracked Pepper

Pinch Crushed Red Pepper

Add the oil and garlic to a saucepan and cook over medium heat for 1-2 minutes.

Add the two cans of tomatoes and stir until combined.

Add the rest of the ingredients and adjust to preferred taste.

Simmer the sauce, then cook on low for 10-15 minutes.

This was easy to make, and I look forward to making it again in the future.

Reality Check-

Next time I make this, I am adding more garlic, more cracked and red pepper, less sugar, and fresh basil if I can find it.

I accidentally had the stovetop set at too high of a temperature, it cause my garlic to brown sooner than I would have liked.

I should have had everything measured and ready to go so that I didn't have to keep pulling the garlic and oil off of the heat.

{Recipe} Dulce de Leche Bars

noreply@blogger.com (Amanda Joy Petersen) — Tue, 28 Feb 2012 15:23:00 +0000

I have seen all over the Internet through investigations...

That you can make Homemade Dulce de Leche

Using a can of Sweetened Condensed Milk, Water, and a Crockpot.

Having never had Dulce de Leche before...

It wasn't bad, and it was a set it and forget for 8 hours type of thing.

I have wanted to make this homemade confection ever since Cheerios came out with a Dulce de Leche Cheerios.

This treat is super sweet and reminiscent of a rice krispie treat.

I brought these to work where they were promptly gobbled up by coworkers...

Which is good because I didn't need them around the house taunting and tempting me.

Dulce de Leche Bars

5 T Butter

16 oz Marshmallows

7 cups Dulce de Leche Cheerios

1 1/2 cups Toasted Coconut

3/4 cup Mini Chocolate Chips

2 cans Dulce de Leche

Directions

Mix the cereal, tasted coconut, and chocolate chips in a large bowl, set aside.

Butter 2/3 of a jelly roll pan/cookie sheet.

Melt Butter on low heat, then stir in marshmallows.

Stir constantly so that the mallows melt, and so that it doesn't scorch.

Pour on top of the cereal mixture, carefully stirring and folding, until evenly coated.

Gently spread and press the treat in the pan.

Once it has set, and the Dulce de Leche is completely cooled,

Spread approximately 1 1/2 cans on top of the treat.

Cut, serve, and enjoy each sticky, gooey, sugar coma inducing bite.

Reality Check~

Next time I make these, I am adding more toasted coconut and less chocolate according to my flavor preference.

These tasted better the second day, because the Dulce de Leche had time to meld flavors together, as well as adding additional moisture to the bars.

Toss the mixture around before pouring on the mallows, or all of the coconut and chocolate will be on the bottom.

Linking to~

BruCrew Life, Topsy Turvy, Vintage Wanna Bee, Confessions of a Stay at Home Mom, Tip Junkie, Sugar and Dots, Southern Lovely,
Lil Luna, Uncommon, Ginger Snap Crafts, Someday Crafts, 52 Mantels, Whipperberry, Happy Go Lucky, One Artsy Mama, Ladybird Ln, Answer is Chocolate,