But back to the baking club. Everyday at 2 PM ET, Tosi goes live on instagram. No worries if you miss the live, you can check out her saved videos on IGTV for all of the previous baking club fun. Tosi has made chocolate chip cookies, graham crackers, and lemon curd. Chocolate cheesecake bars, granola, even “choose your own adventure caramel sauce” are on the list. As of this post, there are 30 treats saved and of course, she is adding content daily. Find her on instagram at @christinatosi – you won’t regret it. 

Rice Krispie Cereal Treats | Plum Pie

On day 12, Tosi made strawberry shortcake cereal bars – basically rice krispie treats kicked up a notch. The twins have never had rice krispie treats so obviously we had to make them. My kids have loved baking lately and like everyone else in quarantine, we welcome anything easy to fill the time. We stayed pretty traditional here – except using a variety of cereals and adding nonfat milk powder, sprinkles and white chocolate chips. So I guess not traditional at all. These are so much more flavorful than the rice krispies from your childhood. Don’t miss some ideas for a few variations at the bottom of the recipe. I hope you enjoy these as much as we did! 

Celebration Rice Krispie Cereal Treats with Sprinkles

Inspired by Christina Tosi of Milk Bar

• 6 tablespoons of unsalted butter (save the paper!)
• One 12 oz bag of marshmallows
• 1/2 cup nonfat instant milk powder (or you can substitute 1/2-1 cup of white chocolate chips for 1/4 cup of nonfat milk powder instead)
• 9 cups of cereal (I used the following mix: 2 cups strawberry rice krispies, 2 cups chex or puffins lightly crushed, 5 cups rice krispie cereal)
• 1/2 cup of rainbow sprinkles, plus more for sprinkling on top

Butter or spray with nonstick cooking spray a 9×12 pan. You can also use an 8×8 square pan for thicker treats. 

Microwave version: combine marshmallows and butter in a very large, microwave safe bowl. Microwave on high for 1 minute. Remove from microwave and stir mixture. Microwave for an additional minute until butter and marshmallows are melted. 

Remove marshmallow mixture and combine nonfat milk powder and cereal mixture until combined. Add sprinkles and  white chocolate chips (if using), add mix thoroughly. Spread cereal mixture into your pan and using the butter wrapper, press mixture down until cereal is compact. Sprinkle top with additional rainbow sprinkles.

Let cereal treats cool for 15-20 minutes then cut into squares. Enjoy! 

Stovetop version: combine marshmallows and butter over medium to medium low heat in a large pot. Stir the mixture until it is melted and smooth. Remove pot from heat.

Add nonfat milk powder and cereals and mix to combine well. Add sprinkles and white chocolate chips (if using). Spread cereal mixture into your 9 x 12 and using the butter wrapper, press mixture down until cereal is compact. Sprinkle top with additional rainbow sprinkles.

Let cereal treats cool for 15-20 minutes then cut into squares. Enjoy! 

Variations: Add 1/2 cup strawberry jam to above recipe for more strawberry flavor.

For a chocolate version, replace strawberry rice krispies and sprinkles with cocoa rice krispies (or other cocoa cereal) and crushed m&m candies. Replace chex with chopped chocolate wafers or mix of chocolate wafers and nilla wafers. Add chocolate chips.

Andrew the H claims to not like banana bread but if you load anything up with chocolate chunks then it can persuade even the strictest banana bread hater. This has been proven time and time again. Oh, and did I mention that this is a toddler favorite? Some of you may not believe in feeding your toddler chocolate but life is short! Gracie absolutely loved this bread for breakfast. She kept saying “More cake, more cake pwease.” Oops. Hopefully I am not creating any bad habits over here but in all honesty, if I don’t pawn off pieces of this bread then I will eat the entire thing!

Roasting the bananas with maple syrup makes them super sweet and almost caramelized while the coconut oil/greek yogurt combo makes for a super moist bread. Even though you are roasting the bananas, make sure that the ones you are using are ripe, ripe, ripe. This really is pretty critical. You can leave out the dark chocolate chunks but really, why would you? Make this for your sweetie for Valentine’s Day!

Roasted Banana + Dark Chocolate Chunk Bread

5 ripe bananas
1 Tablespoon maple syrup (can use honey)
1/4 teaspoon cinnamon
1.5 cups whole wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
1/2 cup dark brown sugar
1/2 cup greek yogurt (full fat)
1/2 cup melted coconut oil
1.5 teaspoons vanilla
1/4-1/2 cup dark chocolate chunks

Preheat oven to 400°. Peel bananas and place on a sheet pan lined with parchment paper. Brush (or drizzle) bananas with maple syrup and sprinkle with 1/4 teaspoon of cinnamon. Roast in oven for 20-25 minutes until bananas are golden and caramelized. Let bananas cool until you can handle them. Mash bananas.

Reduce oven to 350°.

Whisk together dry ingredients in a bowl: whole wheat flour, all-purpose flour, cinnamon, salt, baking soda, baking powder, salt, and cinnamon.

In another bowl, mix together eggs and brown sugar until smooth. Add greek yogurt, coconut oil, and vanilla. Stir to combine. Add cooled bananas.

Mix wet ingredients into dry ingredients and stir with a wooden spoon until just combined. Do not overmix. Gently fold in dark chocolate chunks.

Bake for 45-55 minutes until a tester comes out clean. If the top of your bread starts to brown too much, cover with foil. Enjoy!

Plus, chocolate and peppermint is one of my favorite combos, and I am not ready to leave it behind with the month of December. Not only are these super tasty, but they are also super festive! If you are stuffed full of cookies from the holidays, pin these for later. You can sub colored sprinkles for the candy canes for a non-holiday treat! 

Chocolate Sandwich Cookies with Cream Cheese Buttercream and Candy Cane Crush

1 1/2 cups flour, lightly spooned into measuring cups and leveled
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup semisweet chocolate chips
1/2 cup dark chocolate
3/4 cup packed light brown sugar
5 tablespoons real butter
1 tablespoon water
1 large egg lightly beaten

Cream Cheese Buttercream
1/2 lb cream cheese, softened
1 stick unsalted butter, softened
1 cup powdered sugar
1/2 tablespoon pure vanilla extra
pinch of salt

Crushed Candy Canes for Rolling

For the Cookies:

To make cookies, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and salt in a medium bowl. Heat chocolate chips, brown sugar, 5 tablespoons butter and water in a heatproof bowl in the microwave in 30 second increments (stir thoroughly before microwaving again). OR heat in a medium saucepan over low heat stirring constantly (sugar will not fully dissolve). Transfer mixture to a large bowl and let cool slightly. Once cool, beat in egg. Stir in flour mixture until just combined. Don’t overmix.

If dough is too soft to work with, let it sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes. Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2 inch balls for silver dollar sized cookies. Place about 2 inches apart on prepared baking sheets. Bake cookies until just puffed in the middle and edges are set but centers are still soft. About 8-9 minutes for large cookies, and about 5 minutes for small ones. If using 2 cookie sheets, rotate them half way through baking. Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.

For Cream Cheese Buttercream Frosting: 

In a large bowl using an electric mixer, beat all of the ingredients (except candy canes) on medium speed until smooth.

Spread about 1-2 tablespoons of frosting in the middle of one side of cooled cookie. Place another cookie on top and press until frosting reaches the edges. Roll the cookie in the crushed candy canes. Repeat with remaining cookies.

I found it almost easier to press the candy cane pieces into the edges of the cookies but rolling is a little cleaner. Enjoy!

I am so excited about Christmas this year! At 20 months, Grace is still too young to understand about Santa (or at least I think she is?!) but she definitely understands the concept of opening presents! Here are a few things on her wish list and a few things she currently loves that would be the perfect gift for your little one under the tree.

Whatever kind of person you are, you should probably make this asap because it is delicious. I even make it sometimes without the goat cheese because you don’t even really need it. Then again, you always need goat cheese so I added it because I looooove it! I hope you love it, too. Oh, and have a fabulous weekend.
Winter Salad for Two (Beets, Grapefruit, Avocado, Goat Cheese + Walnuts with a Delicious Balsamic Dressing)
{Serves 2-4 depending on your salad serving}

3 cups mixed salad greens (I sometimes use 50/50 – half spinach, half sweet leaf lettuce)
1 red beet, washed and stems ends cut off
1/4 cup chopped, toasted walnuts
1/2 avocado, large diced
1/4 cup crumbled goat cheese
1 grapefruit, segmented

Balsamic vinaigrette:
1/3 cup extra-virgin olive oil
3 tablespoons good quality balsamic vinegar
1 shallot, minced
1 tablespoon dijon mustard
1 teaspoon agave nectar or honey (optional)
salt and pepper

Preheat oven to 400° F. Wash beets and cut off ends. Grab a piece of tin foil big enough to enclose the beet. With the beet on top, drizzle with a touch of olive oil and sprinkle with salt and pepper. Wrap the tin foil tightly around the beet. Roast in the oven for 45 minutes to an hour. Let cool.

While the beets cook, prepare the dressing. In a mason jar, place all of the dressing ingredients. Shake vigorously to combine.

Peel the skin from the beet using your fingers. It should come off easily. Wash your hands immediately because beets can stain your hands! Dice up the beet into small to medium chunks.

In a large salad bowl, place mixed greens, grapefruit, avocado, beets, walnuts and goat cheese. Toss with dressing. I always start with half of the dressing, toss, and then add more. You can always add more but you can’t take away and there is nothing worse than an overdressed salad! Enjoy!

For more delicious food photos, follow me on pinterest or my *new* instagram!

One of my favorite gifts to give (and to receive) is a beautiful coffee table book! They bring interest and color to a room and provide endless hours of entertainment and inspiration. From the art lover to the foodie to the fashionista, there is something for everyone on your list! I have included a few of my favorites above and a few that are on my wish list, too!

Looking for more gifting inspiration? Check out my Pinterest board dedicated to gifts, my Wish List, and my other Gift Guides:
2014 Gift Guide for the Entertainer
2013 Gift Guide for the Foodie
2013 Gift Guide for the New Mom or Mom to Be
2013 Stocking Stuffers Under $100
2013 Gift Guide for the Hostess

And a few more coffee table books to peruse:

It is gifting season, and I am kicking off this year’s gift guides with gifts for the entertainer! Or really, the hostess who likes to takes it up a notch. These are also great gifts to bring along with you to the holiday party or cocktail hour. My go-to hostess gifts are usually a favorite candle, beautiful stationery, or a bottle of wine or bubbly in a festive “wrap,” but it’s fun to change it up a bit during the holiday season!

What are your favorite gifts for the entertainer?

More Gift Ideas for the Entertainer:

Looking for more gifting inspiration? Check out my Pinterest board dedicated to gifts, my Wish List, and my other Gift Guides:
2014 Gift Guide: Best Coffee Table Books
2013 Gift Guide for the Foodie
2013 Gift Guide for the New Mom or Mom to Be
2013 Stocking Stuffers Under $100
2013 Gift Guide for the Hostess

When I have a full bag (or two) of veggies and chicken, I throw everything in a big pot with more herbs and veggies and water and salt. SImmer the pot for a few hours in the afternoon and you have a delicious rich stock to use in soups, risottos, casseroles, and pastas. If I don’t plan to use it during the week, I freeze it in plastic bags and in my ice cube tray for when I only need a bit of chicken stock. The key to delicious stock is letting the water reduce and adding salt. Salt is so important! Taste your stock and add more salt if you need it.

I hope you try to make this recipe. It really is foolproof and makes such a difference in your meals and it is essential in many of my Thanksgiving recipes. Speaking of Thanksgiving, follow along on instagram while we make and host Turkey Day dinner this year at our house!

Roasted Chicken Stock (+ Everything in the Pantry)
{Makes 6-8 cups of stock}

1-2 Rotisserie Chicken Carcasses
2-4 Carrots, roughly chopped
2-4 Celery stalks, roughly chopped with celery leaves
2 onions, cut into eighths with peel
1 leek, roughly chopped and washed of dirt
1 garlic clove, halved crosswise
handful of herbs (I used parsley and thyme but whatever you have in your fridge)
1 tablespoon whole peppercorns
1.5 tablespoons salt
handful of mushrooms (optional)
2 bay leaves
16 cups water

Place all ingredients in a large stock pot. Bring to a boil then reduce to a simmer. Let stock cook until reduced to 8-10 cups, about 3 hours. Strain chicken and vegetables and let stock cool. Refrigerate for 3 days or freeze for 3 months. Keep chilled.

It’s pretty clear that we love pimento cheese around here. I mean this is the second pimento cheese recipe I have posted in less than a year. Pimento cheese is a staple in most southern households and growing up, you usually could find pimento cheese or chicken salad in the fridge at my house. But I never really was a fan of pimento cheese until after I was pregnant. It is so strange how your tastes can change after having a baby! Now I can’t get enough…clearly.

Pimento cheese has to have a kick in our house, and I love the smoky flavor of chipotles. It gives the pimento cheese so much flavor and a lot of spice. Warning: this recipe is spicy so adjust the chipotle flavor to your liking in your mayo. I often snack on this straight out of the fridge with crackers but it is equally delicious grilled between two slices of hearty bread. A gooey, yummy warm winter comfort food.

What is your favorite way to eat pimento cheese? 

Chipotle Pimento Cheese

1 lb sharp yellow cheddar cheese
1 lb pepper jack cheese (I used Hatch chile jack cheese)
1/2 cup good quality cream cheese, at room temperature
1/4  cup grated red onion
1 tsp garlic powder
1 tsp salt
1/4 cup diced pimentos
2 Tbl parsley, chopped
1 cup chipotle mayo or more to taste (see below)
Chopped chives (optional)

Chipotle Mayo
{makes about 2.5 cups}

2 cups good quality mayo
1 cup greek yogurt
zest of one lime
juice of one lime
4 chipotle chilis in adobo sauce + 2 Tbl adobo sauce (or more to taste)
1/4 teaspoon cumin
1/4 teaspoon salt

To make Chipotle Mayo:

Blend chipotles, lime, cumin and salt in a food processor or blender until smooth. Add mayo and greek yogurt and pulse until smooth. Put in an airtight container and refrigerate for up to two weeks.

To make Chipotle Pimento Cheese:

Grate your cheese using a box grater or the grating blade of your food processor. This is a critical step, you MUST grate your own cheese to get the right consistency for pimento cheese! In a large bowl, mix cheeses, red onion, garlic powder, salt, parsley, and pimentos. Mix in chipotle mayo until you get the consistency that you like. Garnish with chopped chives and serve!

I’ve made a lot of pumpkin recipes this fall much to my husband’s dismay. He claims he isn’t a fan of pumpkin but continues to “try” recipes over and over again. The so-called pumpkin haters in my house have not deterred me from making many pumpkin treats. I’ve made chocolate chip pumpkin bread and roasted butternut squash orrechiette. There’s been pumpkin cornbread (recipe coming soon) and pumpkin cinnamon rolls. And I have an entire pinterest board dedicated to Fall (read: pumpkin) recipes.

But these bars have been a favorite and I know they will be a favorite in your house, too. On my list this weekend: Molten Chocolate Pumpkin Oatmeal Streusel Bread which will be the perfect cold weather treat!

Oh, and guess what? Plum Pie now has its very own instagram that will soon be filled with lots of yummy food pics and a few cute baby pics too. Follow me here.

Spiced Pumpkin Bars with Cream Cheese Frosting

3/4 cup butter, melted
1/2 cup white sugar
1/2 cup dark brown sugar
1/2 cup greek yogurt
2 cup pumpkin puree
3 eggs
1 1/4 cup flour
3/4 cup whole wheat pastry flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp ground cloves
1/2 tsp allspice
1/4 tsp nutmeg
1 tsp vanilla

Cream Cheese Frosting

1 8-ounce block of cream cheese, at room temperature
1 stick of unsalted butter, at room temperature
3.5-4 cups of powdered sugar
2 teaspoons vanilla
1 tablespoon of milk

Preheat oven to 350°. Spray a jelly roll pan (looks like a cookie sheet with edges that are about an inch or two high) with nonstick cooking spray and set aside.

In a medium bowl, whisk together all of the dry ingredients – flour through nutmeg above. In a separate bowl, combine the sugar, melted butter, and pumpkin puree. Mix on medium-low for about 3-5 minutes until thoroughly combined. Add eggs, one at a time, until combined. Add vanilla and mix until barely combined.

Slowly add in dry ingredients in two batches. Mix well until combined but be careful not to overmix. Spread the mixture evenly in the jelly roll pan.

Bake for 15-20 minutes until a tester comes out of the middle clean. Remove and cool. While bars are cooling make the frosting.

For the frosting:

Beat cream cheese and butter together on high until well mixed, about 3 minutes. Slowly add the powdered sugar, about one cup at a time. Beat on medium until light and fluffy. Add vanilla and mix until combined.

If your icing is too sugary or thick, add a tablespoon of milk to thin out. You want a thick icing so don’t go overboard with the milk!