Have to admit that I am a little “cookied out” after Christmas. For New Years, I thought I try a guilt free dessert that would be fun and festive. Dark Chocolate Dipped Fruit – chocolate covered blackberry pops, fresh mandarin oranges dipped in chocolate and chocolate berry cups. They will transport easy to a party using Sweet Stackers!
Using a double boiler, add half a bag of chocolate chips and one teaspoon of shortening (to make the chocolate smooth and silky). Stir until melted. Place blackberries on a pop stick and dip into the melted chocolate. Add festive sprinkles immediately and stand to let cool. Dip the mandarin oranges and place on a sheet of parchment or wax paper, then top with sprinkles. For the berry cups, I added a teaspoon of chocolate into mini paper cupcake liners and place three raspberries and blueberries on top. The berries will set into the chocolate.
Refrigerate. Sweet Stackers will divide your chocolate confections without them smudging, sticking or melting together.
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Ready to transport to a New Years Eve Party! Once you arrive to the party, the chocolate covered fruit pops will display pretty in a few champagne flutes.
Wishing you all a Happy and Healthy New Years from my PartyKitchen!
Love this recipe! So easy, so yummy…and perfect for a play date. I am pretty sure the kids liked it and I know the Mommies sure did! Thank you Pioneer Woman for a great recipe.
This recipe intrigued me because the filling can changed to any fruity jam or preserves. So depending on your mood or whatever jar of jam you have in your pantry, you most likely have all of the ingredients on hand. Though…it sounds like the strawberry is the best if you need a comfort food. They were hard to only eat one….perfectly sweet!
Strawberry Oatmeal Bars
- 1 3/4 sticks salted butter, cut into pieces
- 1 1/2 cups all-purpose flour
- 1 1/2 cup oats
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 – 10 to 12-ounce jar strawberry preserves
Preheat oven to 350°. Grease a 9 x 13 inch pan.
Add the flour, oats, brown sugar, baking powder and salt to a large mixing bowl. Cut in the butter (using your hands, combine the butter into the dry ingredients) until it makes course crumbs. Spread half of the mixture into the greased pan, pushing it evenly and tightly into the corners. Add a layer of the jam over the oatmeal crumble, carefully spreading it with a knife. Then layer the remaining oatmeal crumble over the top of the jam.
Bake for 30 – 40 minutes until the top is golden brown.
Now for the hard part. Cool completely before cutting into squares.
I was on the hunt for a healthy French toast casserole recipe since we were having guests spend the night. A breakfast casserole is great because it can be prepared ahead of time and I could actually enjoy my time with them in the morning. This recipe stood out right away because it was covered with fresh fruit and needed to be refrigerated overnight. A perfect summer breakfast recipe…or really any time of year!
Peach French Toast Casserole
- 1 large whole-wheat baguette (about 8 ounces)
- 8 whole eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 5 cups sliced peaches, fresh or frozen (I also added some strawberries and blueberries)
- 1/2 lemon, juiced about 1 1/2 tablespoons
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
Cut entire baguette into half inch slice and place at the bottom of a greased 9×13 casserole dish. Whisk 8 eggs, milk and vanilla into a medium-sized bowl. Pour the egg mixture over the bread. Toss fruit with lemon juice and 1 tablespoon of brown sugar. Layer the fruit over the bread and egg mixture. Sprinkle the remaining two tablespoons of brown sugar over the top and sprinkle cinnamon. Cover with plastic wrap and refrigerate overnight.
Bake in a 350 degree oven for 40 minutes.
Top with maple syrup or yogurt.
My oldest baby girl jumped on a school bus this morning for her first day of Kindergarten. Getting ready this morning was actually very exciting, calm and organized because of all of the hype and planning that comes with the first day of school. But I know that in a few weeks, it will be tough getting out of the door on time. I came back home from the bus stop to a message from the Snack Girl Blog about a healthy, comforting and satisfying breakfast idea…baked oatmeal. Sounds delicious and this would make a quick breakfast if made ahead of time. I thought I would try her recipe with a twist of my own – baking it in a muffin tin. I have been pretty big on my muffin pan lately because they create the perfect size meal for kids (and adults alike).
Baked Oatmeal Recipe
(12 muffin size helpings)
2 cups old fashion oats
1/2 tsp baking powder
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon
2 C chopped fresh fruit or berries (I used 1 C plums and 1 C frozen fresh blueberries for this recipe)
1 cup milk
1 cup plain yogurt
1/4 cup brown sugar (maple syrup, honey, sugar could be substituted)
Spray a 12 count muffin pan with non stick spray and preheat the oven to 350°. Mix all of the ingredients together and divide evenly filling up to the brim of each muffin cup. Bake covered with foil for 20 minutes and uncovered to brown for 10 minutes.
I am going to refrigerate the oatmeal in an air tight container. Then zap them in the microwave to warm them up and serve them with a little milk poured over. A yummy homemade breakfast made in a snap!
So what do you think we will be having for breakfast tomorrow?
Here’s one of those easy recipes that you can make from scratch in a pinch….no need to buy ready-made pancake mix! It is easy, quick and has whole wheat flour and cornmeal which are both whole grains. This recipe is great by itself, but to change it up (as we do every weekend) and add extra nutrients, I add different fruit…bananas, blueberries, strawberries, peaches and even canned pumpkin. Depending on the fruit, you can mash it or chop it into small chunks. For an extra special treat, add a small amount of chocolate chips to each pancake…we drop about 5 chips on top after the batter is poured on the griddle. The kids are super happy about that!
1 C all-purpose flour
1/2 C whole wheat flour
1/4 C cornmeal
1 TB baking powder
1 1/2 C milk
2 large eggs
2 TB brown sugar
1/2 tsp vanilla extract
1/2 C to 3/4 C fruit – optional
Here’s a tip – I measure out 3/4 C canned 100% pure pumpkin for this recipe. With the remaining pumpkin, I measure the rest in 3/4 C increments and place in small freezer bags laying flat in the freezer. Next time you make pancakes, a bag of pumpkin will thaw quickly in water as you are preparing the other ingredients.
This recipe has many different names they can be known as freezer cukes, cucumbers or pickles, refrigerator cukes or cucumber salad.
Last summer I had an abundance of cucumbers from my veggie garden. This recipe is so easy and so refreshing. Just mix all of the ingredients together and refrigerate overnight. They are ready to be served or frozen. I placed small batches of cukes in canning jars and some in freezer bags, making sure that I left enough head space for expansion.
Thaw and eat them all winter long as a nice way to remember summer’s bounty.
This salad is great as a side salad, to bring to a picnic or I like them on top of a sandwich.
7 cups cukes, sliced thin
1 cup sliced onion
1 cup green pepper diced
2 tsp salt
1 tsp celery seed
2 cups sugar
1 cup cold vinegar
Kuchen – a German word for cake.
This is one of my favorite desserts since I was a kid. Mom would whip this up in her kitchen using whatever fruit we had on hand. This recipe is so versatile because you can use just about any type of fruit! During the summer, peaches and plums are delicious. In the fall, apples or pears. During the winter, even canned fruit works great!
I am determined to go blueberry pickin in Michigan next month and I will be taking this recipe with me!!
1 1/4 C flour
1/4 C sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 C butter
2 egg yolks
2 TB milk
fruit (I used 4 large peaches, sliced)
1/2 C sugar
2 TB flour
1/8 tsp. nutmeg
2 TB butter
Sift flour with sugar, salt and baking powder.
Cut in butter until it crumbs. There are different techniques to cutting in butter, but I do it the old fashioned way using my fingers to break up cold butter into pea sized pieces as the flour mixture coats the butter.
Combine egg yolks and milk and add to the flour mixture. Once blended, spread and press into bottom of pan a 9×9″ square pan or 9″ round baking dish. Arrange fruit and cover with streusel crumbs.
Bake 375° for 45 minutes or less.
Kuchen is scrumptious served warm….even with a scoop of vanilla ice cream on top!
Ha! I need a bigger piece!