Tag Archives: Holiday Baking

Ginger Bark a Deliciously Addictive Holiday Treat

by Jennifer Wieland
Ginger Bark is a simple 2 ingredient candy treat that is utterly delicious and giftable! #candy #holidays #Christmas #recipe #ediblegift #quickandeasy

While baking for my family Christmas party this the other day I decided to make something new. Everyone knows all about Peppermint Bark. Chocolate and crushed up candy canes combined to make a cool, creamy holiday treat. The problem I have with that though is that it’s been done to death and you don’t want to show up somewhere that already has 5 variations of the stuff. so if you’re over peppermint or it isn’t your holiday flavor of choice and if you’re the one always eating the gingerbread cookies at holiday parties then I have got the perfect holiday treat to make for you! This treat is going to have you standing out in the edible, homemade gift giving department this year! Ginger Bark is going to become one of your favorite go-to holiday treats to make!

I know exactly what you’re thinking, Ginger Bark, what on Earth us that? Ginger Bark is something that is going to put you on the holiday party map and leave the boring old Peppermint Bark in the dust! In Ginger Bark I have taken white chocolate and kicked the peppermint to the curb and replaced it with crushed up gingersnaps. I have to tell you that the pairing is freaking phenomenal! When I made it my daughter and I kept munching on it and when I brought it to my family Christmas party it received rave reviews from everyone. The white chocolate and the crispy ginger cookies are such a perfect pairing.

Ginger Bark is a simple 2 ingredient candy treat that is utterly delicious and giftable! #candy #holidays #Christmas #recipe #ediblegift #quickandeasy

It doesn’t get much easier than a recipe with only two ingredients!

Ginger Bark is a simple 2 ingredient candy treat that is utterly delicious and giftable! #candy #holidays #Christmas #recipe #ediblegift #quickandeasy

Simply melt the chocolate in the microwave according to package instructions and crush the gingersnaps in a baggie or food processor.

Ginger Bark is a simple 2 ingredient candy treat that is utterly delicious and giftable! #candy #holidays #Christmas #recipe #ediblegift #quickandeasy

Pour the crushed gingersnaps into the melted chocolate and stir together then spread the mixture into a prepared pan and let cool in the pan.

Ginger Bark is a simple 2 ingredient candy treat that is utterly delicious and giftable! #candy #holidays #Christmas #recipe #ediblegift #quickandeasy

Once cool, break or cut up the Ginger Bark, eat and enjoy!

Ginger Bark is a simple 2 ingredient candy treat that is utterly delicious and giftable! #candy #holidays #Christmas #recipe #ediblegift #quickandeasy

If you are a fan of homemade gifts or if you are in need of a last-minute holiday or hostess gift make a batch of this super easy Ginger Bark candy. It’s sure to be a be a holiday hit!

Ginger Bark
Serves 20
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Prep Time
5 min
Cook Time
5 min
Total Time
30 min
Prep Time
5 min
Cook Time
5 min
Total Time
30 min
123 calories
14 g
5 g
7 g
1 g
4 g
23 g
21 g
13 g
0 g
2 g
Nutrition Facts
Serving Size
23g
Servings
20
Amount Per Serving
Calories 123
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 5mg
2%
Sodium 21mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 0g
0%
Sugars 13g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
5%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb. white chocolate melting discs
  2. 1/2 c. crushed gingersnaps
Instructions
  1. Melt the white chocolate discs according to package instructions in a bowl.
  2. Stir in the crushed up gingersnaps.
  3. Pour into a 9"x13" pan lined with wax paper and spread evenly.
  4. Refrigerate for 15-20 minutes.
  5. Break or cut into pieces.
Notes
  1. If you don't have white chocolate melting discs on hand you can use white chocolate chips.
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calories
123
fat
7g
protein
1g
carbs
14g
more
My Sweet Sanity http://mysweetsanity.com/

 

 

 

 


Wayfair Battle of the Pies – No Bake Caramel Apple Mini Pies

by Jennifer Wieland
Wayfair Battle of the Pies - No Bake Caramel Apple Mini Pies

 

Wayfair Battle of the Pies - No Bake Caramel Apple Mini Pies

I love the smells and tastes of fall and nothing brings those flavors and smells together like Thanksgiving. With all of the prep and cooking that goes into the perfect Thanksgiving meal it’s nice to have some things that don’t need to take up valuable oven space. It’s also nice when you can get all hands on deck and have the kids help with making some of the food. That’s what makes my entry into the second annual Wayfair Battle of the Pies entry perfect! My No Bake Caramel Apple Mini Pies are an easy dessert that can be made ahead of time and simple enough for the kids to make with supervision.

Wayfair Battle of the Pies - No Bake Caramel Apple Mini Pies

These No Bake Caramel Apple Mini Pies are fun, tasty and so much lighter than some more traditional Thanksgiving pies. After such a large meal it’s nice to have a lighter dessert choice.

Wayfair Battle of the Pies - No Bake Caramel Apple Mini Pies

This recipe is easy to put together especially if you get store-bought mini graham cracker pie crusts in tins. If you wanted to make your own graham cracker crusts you could and just use these Mini Pie Dishes that you can find on the Wayfair.com website.

Wayfair Battle of the Pies - No Bake Caramel Apple Mini Pies

Since my  two youngest kids are all about helping me bake and cook in the kitchen I like coming up with recipes that they can do the bulk or all of the work. They love being able to tell people they made something! They really like recipes where they get to whisk. I guess there’s just something fun and exciting about going as fast as you can with a mixing bowl, some ingredients and a tool that looks like a balloon. I’ve found over the years that getting my kids mini or kid sized tools makes it easier for little hands to help.

Wayfair Battle of the Pies - No Bake Caramel Apple Mini Pies

To take my No Bake Caramel Apple Mini Pies to a whole other level of fun and to give the kids yet another fun project to work on, I purchased some disposable appetizer forks. I then picked up some Washi Tape in a fall color. We then wrapped the handles of the forks in the Washi Tape and then put the forks into the center of the No Bake Caramel Apple Pies so that they look like sticks. This really plays up the whole caramel apple take on these mini pies.

Wayfair Battle of the Pies - No Bake Caramel Apple Mini Pies

No Bake Caramel Apple Mini Pies
Serves 6
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1111 calories
144 g
17 g
54 g
14 g
13 g
294 g
810 g
55 g
0 g
38 g
Nutrition Facts
Serving Size
294g
Servings
6
Amount Per Serving
Calories 1111
Calories from Fat 482
% Daily Value *
Total Fat 54g
83%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 34g
Cholesterol 17mg
6%
Sodium 810mg
34%
Total Carbohydrates 144g
48%
Dietary Fiber 4g
17%
Sugars 55g
Protein 14g
Vitamin A
5%
Vitamin C
0%
Calcium
16%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 3.9 oz. package of instant vanilla pudding
  2. 1 1/2 c. cold milk
  3. 1 .74 oz. packet of spiced apple cider
  4. 1 c. whipped topping
  5. 6 mini graham cracker pie crusts
  6. 1/2 c. caramel ice cream topping
  7. 1/4 c. chopped peanuts (optional)
Instructions
  1. In a large mixing bowl whisk together the pudding mix and the milk for two minutes.
  2. Pour the packet of spiced apple cider into the pudding and fold in.
  3. Spoon half of the pudding mixture into the mini graham cracker pie crusts.
  4. Fold the whipped topping into the remaining pudding.
  5. Spoon the pudding and whipped topping mixture into the mini graham cracker pie crusts.
  6. Refrigerate for three hours.
  7. Just before serving slightly warm the caramel ice cream topping so that you can work with it. You do NOT want it at all hot.
  8. Using a spoon or small offset spatula spread the caramel onto the tops of the pies. Do NOT spread the caramel to the edge as it will spread on it's own.
  9. Sprinkle the pies with chopped peanuts if desired.
Notes
  1. To truly make your pies look like caramel apples insert disposable appetizer forks into the center of each pie. To make the forks festive wrap the handles in Washi tape.
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calories
1111
fat
54g
protein
14g
carbs
144g
more
My Sweet Sanity http://mysweetsanity.com/

 

 

 


Soft Frosted Sugar Cookies

by Jennifer Wieland
Soft Frosted Sugar Cookies

 

 

Does anyone else or their kids have an addiction to those cake-like sugar cookies that are frosted with seasonally colored buttercream and topped with sprinkles? Yeah, my 11-year-old is obsessed with them and while they are delicious did you know that it’s ridiculously easy to make them yourself? Even better though is that they are even tastier than the store-bought ones! Score big points in your house with these Soft Frosted Sugar Cookies!

Soft Frosted Sugar Cookies

The cakey cookie dough comes together easily and bakes up to pale perfection in just minutes. 

Soft Frosted Sugar Cookies

No chemical, preservative filled cookies and frosting in these soft frosted sugar cookies. Basic buttercream can be flavored how you want to amp up the flavor of the finished cookies. Tint the frosting with a seasonal color of your choice or leave the frosting in its dye free, natural state. Add the sprinkles of your choosing to really make these yummy bites of happiness into some kid-friendly eye candy. 

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies
Serves 36
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139 calories
20 g
25 g
6 g
2 g
4 g
36 g
57 g
12 g
0 g
2 g
Nutrition Facts
Serving Size
36g
Servings
36
Amount Per Serving
Calories 139
Calories from Fat 51
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 25mg
8%
Sodium 57mg
2%
Total Carbohydrates 20g
7%
Dietary Fiber 0g
1%
Sugars 12g
Protein 2g
Vitamin A
4%
Vitamin C
0%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cookies
  1. 1/2 c. butter, softened
  2. 1 c. sugar
  3. 2 eggs
  4. 3/4 tsp. vanilla
  5. 6 tbsp. milk + 1 tbsp. white vinegar, combined
  6. 3 c. all-purpose flour
  7. 1 1/2 tsp. baking powder
  8. 1/2 tsp. baking soda
  9. 1/2 tsp. salt
For the Frosting
  1. 1/2 c. butter , softened
  2. 1 tsp. vanilla or other extract of choice
  3. 2 c. powdered sugar, sifted
  4. 1-2 tbsp. heavy whipping cream
  5. food coloring (optional)
For the Cookies
  1. Preheat oven to 350° and line baking sheets.
  2. In the bowl of a stand mixer fitted with a paddle attachment cream the butter, sugar, eggs, vanilla on medium-high speed for a minute or two. Add in the soured milk mixture and beat on medium until well combined. This will take a few minutes and may still be a little lumpy. In another bowl stir together the flour, baking powder, baking soda and salt. Add the dry ingredients in three batches and scrape down the bowl as needed. Mix until just combined.
  3. Scoop dough onto lined baking pans and using the bottom of a cup dipped in flour press the dough down until it is about 1/4 of an inch thick. Bake for 8-10 minutes. The cookies will not even have started browning, don’t worry though they are ready to come out. Let cool for 2-3 minutes on pan and then transfer to a wire rack to finish cooling. Frost when completely cooled.
For the Frosting
  1. Cream the butter and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar in three batches and be sure to thoroughly scrape down the sides and bottom of the bowl between each addition. Once combined add 1 tbsp. of the cream and mix. Add the second one if necessary. Add any food coloring at this point. Beat the finished frosting on high for 2-3 minutes until smooth and creamy. Use to frost cookies or cakes.
Notes
  1. These cookies are perfect for parties and holidays!
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calories
139
fat
6g
protein
2g
carbs
20g
more
My Sweet Sanity http://mysweetsanity.com/

 


Bake Cookies While Making Memories with Betty Crocker

by Jennifer Wieland
Create Cookies and Memories with Betty Crocker - Spread Cheer with Simple Surprises #bakingwithbetty

 

 

Sometimes I feel like everyone I know expects to walk into my house and find trays and platters filled with a bounteous amount of sweets. Judging from this site and it’s plethora of recipes I’m sure the average reader would too. I hate to break it to the world but that’s just not how it is at all! Do I bake? Yes! Do I probably bake more than your average mom? Yes. Do I have crazy busy days where I need a sugar fix fast but have no desire to bake something elaborate from scratch? Absolutely! Do I sometimes not care about creating the next great recipe and just want to spend time with my kids in the kitchen doing something we all love doing? Without a doubt! I find my greatest memories that I’ve created with my kids around food is when they are the chefs and I’m just the assistant. Thank goodness it’s so easy to bake cookies while making memories with Betty Crocker. 

Create Cookies and Memories with Betty Crocker - Spread Cheer with Simple Surprises #bakingwithbetty

When my kids ask if they can bake something I don’t want them to watch me bake. I don’t want them to just add in one item each. My three youngest have been in a huge kick to learn to cook and bake this last year. They crave a more hands on experience. I can easily give them that with Betty Crocker.

Create Cookies and Memories with Betty Crocker - Spread Cheer with Simple Surprises #bakingwithbetty

This week while I was picking up some stuff at Walmart for the holidays I remembered that the kids had been asking to bake something new. I stopped at the baking aisle and picked up pouches of Betty Crocker® Sugar and Peanut Butter cookie mixes. It was time to get our bake on with Betty!

Spread Cheer with Simple Surprises

Without the need for an electric mixer the kids were able to easily stir in and mix the required ingredients I had measured out for them. 

Create Cookies and Memories with Betty Crocker - Spread Cheer with Simple Surprises #bakingwithbetty

My job was to scoop the dough so they could roll it into balls and to man the oven to ensure perfectly cooked cookies. 

Create Cookies and Memories with Betty Crocker - Spread Cheer with Simple Surprises #bakingwithbetty

They have never helped me make Snickerdoodles, Peanut Butter Cookies or Peanut Butter Blossoms before. My son loved dipping a fork in the sugar and making the well-loved criss-cross pattern onto the peanut butter cookies. Pressing the chocolates into the Peanut Butter Blossoms was also a huge hit.

Create Cookies and Memories with Betty Crocker - Spread Cheer with Simple Surprises #bakingwithbetty

The biggest hit of all though was getting to eat the cookies together when they were done and seeing their faces light up when they realized how good their cookies tasted!

Create Cookies and Memories with Betty Crocker - Spread Cheer with Simple Surprises #bakingwithbetty

Don’t miss out on the 50¢ rebate available through the Ibotta app when you buy select Betty Crocker® cookie mixes!

Create Cookies and Memories with Betty Crocker - Spread Cheer with Simple Surprises #bakingwithbetty

For some tasty holiday treat inspiration be sure to check out the Betty Crocker® website. Do you have any favorite inexpensive baking tips and tricks for the holiday season?

 

This is a sponsored conversation written by me on behalf of Betty Crocker. The opinions and text are all mine.

 


Firecracker Funfetti Cupcakes With Flour Frosting

by Jennifer Wieland
Firecracker Funfetti Cupcakes with Flour Frosting & Pop Rocks Centers #YoungAndHungry

 

 

 

 

ABC Family's Young & Hungry Food Blogger Challenge

This afternoon Challenge #3 in the Young & Hungry Food Bloggers Challenge was released to us and honestly this is the one that I was totally excited about! I knew the challenge today was probably going to be cupcakes because they sent us cupcake liners as what we would need to use for this one. Being the bright bulb that I am I easily pieced that together. Now, I do cupcakes here all the time and if you are a regular reader you  know that cupcakes and cookies are my passion. Now, I know some of the other bloggers and am very familiar with their blogs and I know many of them are good bakers too so I needed to come up with something that I had not done on the blog before but that could easily be used as a dessert recipe for the upcoming Fourth of July holiday. Now I do already have another recipe slated for the blog that I could have used but I wanted to do something fun for my kids today since it’s a humid, gloomy, rainy day here and so I made Firecracker Funfetti Cupcakes. I decided to use a frosting recipe that I have never shared on the site before but that I simply love, love, love and so I topped the cupcakes with Flour Frosting. Now to give these cupcakes a bit of a bang I cored out some of the center on each cupcake and poured in some Pop Rocks.

Firecracker Funfetti Cupcakes with Flour Frosting & Pop Rocks Centers #YoungAndHungry

The frosting I used for these cupcakes is absolutely amazing! I mean hands down one of my absolute favorites! It is light and creamy and not overly sweet and when you tell people the base for it is cooked flour and milk they will think you have lost your mind so don’t tell them that part until after they have gobbled up a cupcake or two or three.

Firecracker Funfetti Cupcakes with Flour Frosting & Pop Rocks Centers #YoungAndHungry

Adding the Pop Rocks into the center of the cupcake is just a fun treat for the kids. It also gives the cupcakes a bit of fruity center too which is nice to go with all of the colors the sprinkles add in the Funfetti Cupcakes. When my boys first hit the centers they looked at me as the Pop Rocks started to go off and with their sensory issues it freaked them out until I told them what was going on. Then they were okay with it and just continued eating. With the Pop Rocks though you don’t want to add them and frost the cupcakes until just before serving. The moisture from the cake and frosting can cause them to start popping if they sit to long.

Now if this recipe sounds like a hit to you then please head on over to the Young & Hungry Facebook page and be sure to vote and spread the word please!

 

Firecracker Funfetti Cupcakes with Flour Frosting
Yields 12
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304 calories
37 g
58 g
16 g
3 g
10 g
89 g
70 g
27 g
1 g
5 g
Nutrition Facts
Serving Size
89g
Yields
12
Amount Per Serving
Calories 304
Calories from Fat 144
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
51%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 58mg
19%
Sodium 70mg
3%
Total Carbohydrates 37g
12%
Dietary Fiber 0g
2%
Sugars 27g
Protein 3g
Vitamin A
11%
Vitamin C
0%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
  1. 1 c. all-purpose flour
  2. 1 1/4 tsp. baking powder
  3. 1/4 tsp. salt
  4. 1/2 c. sugar
  5. 1/4 c. unsalted butter, softened
  6. 1/2 c. milk
  7. 1/2 tsp. vanilla
  8. 1 egg
  9. 1/4 c. sprinkles in your choice of colors
For the frosting
  1. 1/3 c. all-purpose flour
  2. 3/4 c. milk
  3. 3/4 c. butter, softened
  4. 3/4 c. sugar
  5. 1 tsp. vanilla
For the filling and topping
  1. 4-6 packages of Pop Rocks in flavors and colors of choice
  2. More sprinkles
For the cupcakes
  1. Preheat oven to 350° and line cupcake pan with liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment sift in the flour and baking powder and then add the sugar and salt. Add the butter, milk and vanilla. Beat on medium-low speed for 2-3 minutes. Scrape down the bowl and add the eggs. Once incorporated, beat at medium speed for 2-3 minutes.
  3. Bake for 22-26 minutes for cupcakes. Cool for ten minutes in pan and then remove and cool on rack the rest of the way and frost.
For the frosting
  1. Whisk the flour and milk together in a pot over medium-low heat until combined. Then using a silicone spatula smash all of the flour lumps that remain and stir until the mixture becomes as thick as paste. It should be thick and smooth and the bottom of the pan should be mostly uncovered as the mixture thickens. Remove from heat and move the mixture to a bowl and place in the refrigerator until cold. This cannot be at all warm or this will not turn out well.
  2. In the bowl of a stand mixer fitted with the whisk attachment cream together the butter, sugar and vanilla on medium-high speed. Scrape down the sides and bottom of the bowl and then add in the cooled flour mixture. Beat on medium-high speed for 7-10 minutes. The longer you beat the mixture the creamier and fluffier it will become.
To assemble
  1. Core out the center of the cupcakes using a cupcake corer or a paring knife. Be sure not to cut all the way through the cupcakes. Pour a mixture of the Pop Rocks into the cored out opening so that it fills to the top of the cupcakes. Then top with frosting and sprinkles.
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calories
304
fat
16g
protein
3g
carbs
37g
more
My Sweet Sanity http://mysweetsanity.com/

ABC Family's Young & Hungry Food Blogger Challenge

In “Young & Hungry,” two worlds collide when Josh (Jonathan Sadowski Sadowski), a wealthy young tech entrepreneur, meets Gabi (Emily Osment), a feisty young food blogger, looking to be his personal chef. Gabi is desperate for the job and must prove herself, mostly to Josh’s aide ( Rex Lee), who prefers a famous chef for the job. When Josh enlists Gabi to prepare a romantic meal for him and his girlfriend, the dinner goes awry and Gabi finds herself in a very awkward position. With the help of her best friend Sofia (Aimee Carrero) and Josh’s housekeeper (Kym Whitley), Gabi turns a difficult situation into an opportunity for employment and maybe even love.

Young & Hungry stars Emily Osment (Hannah Montana), Jonathan Sadowski ($#*! My Dad Says), Rex Lee (“Entourage”), Aimee Carrero (“Blue Lagoon: The Awakening”) and Kym Whitley (“Animal Practice”) with Annie Potts (“GCB,” “Designing Women”) as a recurring guest star. The series is executive produced by Eric Tannenbaum and Kim Tannenbaum (“Two and a Half Men”), CBS Television Studios, Relativity Television, Jessica Rhoades (“Sharpay’s Fabulous Adventure”) and Ashley Tisdale (“High School Musical”). The pilot was written by David Holden (“Accidentally on Purpose”). Gabi Moskowitz, a San Francisco based food blogger, of BrokeAssGourmet.com, contributed to the development of this project.

Young & Hungry premieres on ABC Family on Wednesday, June 25th, at 8/7 p.m. CST

 


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