Marshmallow Pops!

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Happy new year pretty kitties!

We are back in action after a little winter break, and we come bearing a wonderfully easy treat just perfect for a little soiree! Or a big soiree, since you can make a lot in a small amount of time. Have you ever heard of marshmallow pops? Wellllll they are a tasty and dare I say sorta healthy? dessert treat. And a cinch to make! You can find plenty of recipes on the web for these, but why do that when you’re reading this one?

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INGREDIENTS

one bag of marshmallows
white melting chocolate discs
sprinkles
paper straws

sprinkles!

DIRECTIONS

Put down wax paper wherever you plan on resting your pops.
Using a knife, cut a little X in one end of each marshmallow before inserting the paper straw.
Melt the chocolate either in the microwave or on your stove, per the package directions.
Dip your marshmallow into the white chocolate, sort of twirling the excess chocolate off.
Before the chocolate hardens, sprinkle sprinkles!
Put the pop top side down on the wax paper to let dry.

INSIDER TIPS

At first I dipped the white chocolate-covered marshmallow into the bowl of sprinkles, but I quickly found that created a crazy amount of sprinkles on each pop, and let’s face it: sprinkles are pretty and festive, but they aren’t necessarily super fun to eat. Use sparingly by just dropping the sprinkles on.

I did these the night before my party, so I wrapped them in saran wrap in a 9 x 13 pan so they wouldn’t dry out. I ended up having some leftover and took them to a party 2 days later and they were still good to go!

Get creative! You can use almond bark, dark chocolate, or whatever as the melting part and really you could dip that in a slew of other things too, like crushed up peppermint, or crushed graham cracker for a s’mores take, etc.

Bonus: Kids love ’em!

charlie-pops

Have fun poppin’!

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Birthday Week Treat: Strawberry Cobbler

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My mom has a lot of cookbooks, and most of them have been so loved over the years they are missing covers, dog-eared, with an unavoidable butter stain or two signaling a well used recipe. One in particular is a spiral-bound bank employee type from the 80s that has at least 3 cobbler recipes in it, and Mom has crafted her own version for it, scrawled in her pretty handwriting in the margins.

There are two reasons why I’ve eaten this dessert so much, besides the obvious fact that it’s delicious: 1) there is a high chance you already have all the ingredients except the fruit and 2) in about an hour you will find yourself standing over the stove, eating straight from the pan.

So what better way to continue celebrating my Birthday Week than with my favorite cobbler plus my favorite fruit? We’ve never used strawberries before and holy cow I wish I would have thought of it sooner. The crispy, buttery crust mixed with the softened, sweet strawberries? So good. Mom usually makes it with blackberries or peaches, and those are great, but this strawberry version is a keeper!

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INGREDIENTS

2 pounds strawberries, washed and hulled
1/2 cup butter
1 cup flour
1 cup sugar
3/4 cup milk
2 tsp baking powder
1 tsp vanilla
Dash of salt

METHOD

Preheat the oven to 350° F. Slice all the strawberries. Mash roughly half of them in a separate bowl and add about 1 tsp sugar (note: the riper the strawberries, the less sugar is needed). Set aside.

Take your stick of butter and put it in the 9×13 pan. Melt it by putting it in your preheating oven.

Meanwhile, mix remaining ingredients. Remove pan from oven once butter is melted and pour batter over the melted butter, spreading it as evenly as you can. Next pour the strawberries over the batter. Bake at 350 for 45 minutes or until edges are a pretty brown.

Enjoy!

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p.s. Stay tuned later this week when we feature DIY Birthday Party Nails!