Entertaining — Page 46

Peppermint White Chocolate Popcorn

December 3, 2013 By Erin Kennedy 1 Comment

You know those giant 8-pound tubs of popcorn kernels you can get at Costco? My family can go through one of those in a month.

A bowl of buttered popcorn and a movie rental are just about all we need to enjoy our weekend.

Lately, though, we’ve been going through popcorn withdrawals. Our son had his wisdom teeth out, and the doctor said he could only eat soft foods, and definitely no popcorn. I thought it would just be cruel to make popcorn and eat it in front of him, so the rest of us went without.

Then we got sick, all of us, really sick. We had a lot of chicken soup and applesauce, and none of us really wanted to eat popcorn. We didn’t want to make it either.

So we have probably been popcorn-free for about 3 weeks now.

Today I decided enough was enough, and started making a big bowl of our favorite snack. Then the season got the better of me. I started imagining how the popcorn would taste with peppermint mixed in, and I remembered the white chocolate in my pantry, and well… it didn’t take long for me to convince myself that what we really needed today was white chocolate peppermint popcorn.

YUM.

[Read more…]

The Best Vegan Pumpkin Pie Recipe

November 26, 2013 By Erin Kennedy Leave a Comment

Be Thankful for Vegan Pumpkin Pie.

That spicy and creamy custard filling. That flaky and rich buttery crust. You know what I’m talking about… pumpkin pie! The time is finally here to indulge in this classic taste of the holidays.

Wouldn’t you love to gratify those taste buds of yours while also choosing the healthiest and cleanest version of this pie? With so many diet restrictions these days, I am always looking for ways to make our favorite recipes enjoyable by all. So, when my clients began asking for a vegan, flax free pumpkin pie, I knew I had my work cut out for me. Thus this journey began, to construct a pie void of all the above ingredients, but of course, not while compromising that classic and delicious taste.

Voila! From my kitchen to yours… vegan pumpkin pie. Enjoy

I decided to make my crust from scratch, but you could easily buy a frozen one.

[Read more…]

White Chocolate Peppermint Rice Krispie Treats

November 20, 2013 By Erin Kennedy 1 Comment

Tis’ the season for peppermint, right? I mean pumpkin pie and turkey… I mean peppermint. These White Chocolate Peppermint Rice Krispie Treats are literally packed to the brim with flavor. The actual Rice Krispie Treats are made with melted white chocolate, peppermint and marshmallow. Plus there are some Andes Peppermint Chips mixed in. Have you had those yet? They are a limited addition that only comes out around this time of year and they are amazing! To top it off, these are covered with more melted white chocolate, peppermint chips and drizzled with dark chocolate.

What’s not to love about Rice Krispie Treats? They are super easy to throw together and can be made in so many different varieties! This recipe uses peppermint mini marshmallows both melted and whole. I saved 1 cup of the marshmallows to mix in whole. That way, when you bite into the Rice Krispie treat you get the added texture of a whole marshmallow!

[Read more…]

Marshmallow Fluff Stuffed French Toast with Homemade Raspberry Sauce

November 10, 2013 By Erin Kennedy Leave a Comment

Are you kidding me with this recipe? It is crazy good and only takes just a few extra steps to make regular french toast into something truly spectacular.

I love raspberries. Even though it is not berry season (May – Aug,) it doesn’t mean that you can’t enjoy berries all through the year. I used fresh raspberries for the sauce, but frozen raspberries work just as good.

I made this recipe on a whim. I started with just a regular french toast recipe; eggs, splash half & half, dash cinnamon, dash nutmeg, splash and a half of vanilla. Mix together and dip in my bread and cook in a skillet of butter until browned and cooked through.

I then took two slices of french toast and spread one piece with marshmallow fluff and turned it into a sandwich. Cut in half and placed on plate.

Raspberry Sauce (makes 3/4 cup)

1/4 cup sugar
2 tbsp water (if using frozen raspberries, use 1 1/2 tbsp)
6 oz. raspberries

Place water and sugar in a saucepan and bring to a boil. Lower heat and bring to a simmer and add raspberries. Mash with a fork or whisk until it starts to look like a sauce or until all sugar is dissolved.

Enjoy!

Owner/Editor