Thursday, July 10, 2014

Apple Surprise Snickers Salad

I once had a lovely babysitter named Jenny. My sister and I adored her. We played dress up and baked cookies and she always made us a special treat she called Apple Surprise. This consisted of a granny smith apple, cored and split in half, its crevices filled with peanut butter and our treat of choice. Sometimes this meant chocolate chips, and other times leftover halloween candy-M&Ms, Twix bars or Reese's cups. Then she squashed it all together and we took big bites with pure delight.

There was no specific recipe for Apple Surprise-I'm sure Jenny just thought of it out of the blue. Likewise, this trifle was a beautiful accident. I started off making a quick and easy caramel apple salad for a cookout. Turned out, it tasted great, but looked less than appetizing. In fact, it looked exactly like potato salad. All of its beautiful dessert components were enveloped in cream! So I took an extra 5 minutes to turn it into a trifle and BAM-we were ready for the barbecue.

Unlike many traditional trifles that end up mushy, this one has distinct components that while complementing each other, really shine on their own. The chunks of tart apples are a fun contrast to the chewy, peanutty Snickers bars. And the sweet whipped cream and syrupy caramel bring it all together. This was the quickest, easiest trifle I've ever made. 

  • 6 king size Snickers Candy Bars (or an equal amount of minis)
  • 5 apples (I like granny smith)
  • 1 5.1 oz package vanilla instant pudding mix (dry)
  • ½ cup cold milk
  • 1 16 oz tub cool whip (thawed)
  • caramel sauce
  • 1 cup chocolate or peanut butter chips (optional)

Whisk vanilla pudding mix, milk and cool whip together until well combined. Chop apples and snickers into bite size pieces. Stir about ¾ of the chopped apples and snickers into pudding mixture.

Assemble trifle, starting with cool whip mixture, followed by a drizzling of caramel sauce and a sprinkling of chips. Repeat once more. Chill in the fridge for at least an hour before serving, if possible.

Sunday, June 22, 2014

Easy Breezy Coconut French Toast

Breakfast on the beach. That's what this french toast tastes like! I have lots of memories of eating breakfast on the back balcony of our beach house overlooking the water while on vacation each year. But usually I'm eating a bowl of cereal, so this is way better!

This recipe is perfect for a lazy Saturday because it takes almost no time or effort! It calls for King's Hawaiian Rolls because they're extra sweet and pillowy. I like to finish it with fresh fruit and plenty of coconut. For a sparkly finish, sprinkle with turbinado sugar.

Easy Breezy Coconut French Toast

  • 1 package King's Original Hawaiian Rolls – 12 pack (orange package)
  • 1 can coconut milk
  • 1 cup milk
  • 7 eggs
  • 2 teaspoons vanilla extract
  • Optional: Sweetened coconut, maple syrup & fresh fruit for topping

Preheat your oven to 350 degrees. Tear the rolls into bite-sized pieces and arrange evenly in a greased baking dish. (I did 9x13 but you could go a little smaller)

Whisk the coconut milk, eggs and vanilla in a large bowl. Pour the mixture over the bread, covering evenly. Bake for 40-45 minutes, watching the top and covering with foil, if needed. When it's done, it will be puffy and firm. If desired, top with turbinado sugar, coconut and bananas, returning it to the over for a few minutes. Remove and let stand for 10 minutes before serving. 

Monday, May 19, 2014

Cheesy Stuffed Crescents

Gradon and I love the addition of fresh, hot bread with our meals, but i'm not always up for the work and time that goes into making it from scratch. All you need to get these tasty little darlings on the table is a few ingredients and 15 minutes.

Pop open a can of handy dandy crescent rolls, cut up a block of cheese, brush with butter, and you're in business! You can even use string cheese! I used mozzarella, but you can use any cheese that your heart desires.
  • 1 tube crescent rolls 
  • 4 ounces of mozzarella cheese (½ of a 8 ounce block) cut into 8 cubes
  • 1 1/2-2 T butter, melted

Preheat oven to 375 degrees. Line baking sheet with silicone baking mat or spray with Pam and set aside. In a small bowl, melt butter together and add italian seasoning and salt.
Pop open crescent rolls and separate into triangles. Brush the tops lightly with garlic butter. Place the cheese at the wide end and roll up, careful to tuck in the ends or the cheese will seep out! I don't stress when it does though-it's actually pretty cute. Brush the tops with more garlic butter and bake 10-11 minutes or until lightly browned. Serve warm!

Thursday, May 1, 2014

Chocolate Dutch Baby

You don't have to break your back to make a beautiful breakfast. Yes, make ahead casseroles save time and effort in the early hours, but sometime you want something simple and delicious that you can whip up quick! You probably have all of the ingredients on hand already. Blend it, then bake it! It's that easy.
This chocolate dutch baby blew me away with its simplicity, cuteness, and chocolatey goodness. It's a thin, but fudgey pancake-like morning treat-pile it high with fresh berries and dust with a little powdered sugar for a breakfast that's perfect for every day OR a special occasion! Make it for your momma this Mother's Day!

Chocolate Dutch Baby
Adapted from Two Peas and our Pod
Serves 4-6
  • 3/4 cup milk
  • 3 large eggs
  • 1/3 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter
  • Powdered sugar, for dusting (optional)
  • Fresh berries or other fruit

Preheat oven to 425 degrees F. In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla, and granulated sugar. Blend until well combined, about 1 minute.
In a large cast iron skillet, pie plate or round cake pan, melt butter over medium heat. Pour batter into skillet and immediately transfer to oven. Bake until puffed and set, about 20 minutes. Remove from oven and dust with powdered sugar. Serve immediately with fresh fruit, if desired.

This one's a real mom-pleaser.