Brittany wrote this on 7 March 2016
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EasterSweets #CollectiveBiasSometimes, you just can’t help but try something new.
This has been the case for me lately when I see anything in an M&M’s bag. Trying the new seasonal flavors has been a secret joy of mine and this spring, as expected, they didn’t dissapoint! Exclusively at Target and only for a limited time, you can find M&M’s White Strawberry Shortcake candies. Just when you thought Easter candy couldn’t get any better, MARS takes it to the next level!
Pssst! Click here for a special coupon to save on the MARS Easter Collection and a variety of Wrigley products!
Lately, my family has been mildly obsessed with anything having to do with the flavors of s’mores. If there are marshmallows and graham crackers involved, then we are IN! When I began to plan our Easter baskets for this spring, I wanted to incorporate those same flavors into a homemade treat to make the day extra special.
Everything I needed was at Target! I picked up several bags of jellybeans, making sure to include the Starburst Sweet and Sour Jellybeans and Starburst Tropical Jellybeans, as well as the original flavor. Starburst Eggs were perfect to tuck in the baskets too. I couldn’t forget chocolate! The gorgeous display of DOVE chocolate made it a breeze to grab the favorites of my friends and family. DOVE Milk Chocolate Bunnies are an Easter standard for me, but when I saw the DOVE Milk Chocolate Peanut Butter Eggs, I was pretty stoked. All of these and SO many other varieties of M&M’s, DOVE, Starburst, and Skittles were easy to find on end caps in the seasonal section of my local Target. Perfect for one stop shopping!
So. These s’more treats. Anything peanut butter is a hit with our family and we have even been using chocolate peanut butter cups in our classic campfire s’mores instead of the traditional chocolate bar. That, my friends, is how this recipe was born. Marshmallow? Check. Graham crackers? Double check. Favorite M&M’s and DOVE Chocolates? Ready to go! Add all this together in an Easter basket and we have a pretty spectacular treat!
One more scrumptious detail! Be sure to mark your calendars for March 20th! Super Targets will be hosting a sampling even that day, making it the perfect time to hop to it and stock up on all you need to play the Easter bunny for your family! You can follow along on social media by clicking here, making sure you won’t miss a single thing!
Easy Mini Easter Tarts
The amount of ingredients you need solely depends on how may of these adorable treats you are going to make! Just be sure to store them on a flat surface in an airtight container.
homemade or purchased mini graham cracker pie crusts/tartlette shells
M&M’s White Strawberry Shortcake candies
DOVE Milk Chocolate & Peanut Butter Eggs
food coloring, optional
If desired, in a medium bowl, combine marshmallow creme with green (or other Easter color of your choice) food coloring to achieve the color you want. These look just as adorable if you leave the marshmallow creme white! Using a large spoon, add a scoop of marshmallow to as many tarts as you plan to make. Creme will level and flatten out on its own so don’t mess with it! 🙂 Place M&M’s on the tarts in desired designs, getting creative and trying different patterns! In addition, unwrap the DOVE Eggs and nestle a few in the ‘nest’ of graham and marshmallow! These look great just displayed on a platter, but they look extra special if you slide them gently into a cellophane snack bag, tie it off with a spring ribbon, and snuggle them into the Easter basket of someone you love! Enjoy!
Brittany wrote this on 23 February 2016
If you have been looking for a new winter stew to warm you up, this should be added to your menu!
Spring is around the corner but while most of the country has experienced some beautiful weather, it IS just February. Snow, cold, sub-zero temps, ice storms, chilly wind, and slushy-sloshy weather are still an imminent reality. So keep your eye out for flower buds and the tell tale bobbing of a robin across the lawn, but keep your boots, muffler, and this stew, handy.
The beauty of this recipe is that it is a bit of a chameleon. You can eat it if you are gluten-free or dairy free, you can freeze it ahead of time if you are busy, and the ingredients are a cinch to prep ahead if you need to have it handy for a weeknight. It is also mostly paleo with a few modifications (read: wine) so depending on how hard core you are, this might work for you. Ultimately, it is incredibly hearty with the sweet potatoes and carrots, but surprisingly light. Warms you up and fills your tummy without weighing you down with any heavy ingredients. It has become a favorite this season at our house and will be part of our menus for years to come! Obviously I had to share it here. That is what this space is for! Making sure you get to see all the best that can come out of my kitchen, making it a bit easier for YOU to create successful edibles out of yours.
Truly scrumptious! Hope you try this one-its a WINNER!
What is YOUR favorite ‘warm me up’ kind of food? Chili? Pasta? Soup? Leave a comment below and share it with us!
Chicken & Sweet Potato Stew
Recipe adapted from OAMM
2 large chicken breasts, cut into bite-sized chunks
2 large carrots, cubed (2-3 cups)
3 large sweet potatoes, peeled and cubed (about 4 cups)
1 Onion, chopped
1 tsp minced garlic
1 T of butter, olive oil, grapeseed or coconut oil
salt and pepper
1 tsp dried thyme
1 dried bay leaf
1 c of dry white wine
1-32 oz carton, good quality chicken broth-I like the Swanson low sodium, 99% fat free or use homemade if you can
1 T arrowroot, optional
Add the butter or oil to a large, heavy bottomed stew pot. Brown the chicken over medium heat, seasoning with salt and pepper as you go. You want the chicken to get some color on it so don’t crowd the pan or the meat will steam. You may need to do it in batches and it does NOT need to be cooked all the way through. When brown all over, remove to a plate and set aside. If pan is dry, add a bit more butter or oil, and dump in all the veggies. Season with salt and pepper and add the dried thyme. Let cook over medium heat, stirring often, sautéing the veggies, but not letting them burn. When the largest pieces of carrot are just starting to soften, add the white wine and stir, scraping up the bits from the bottom of the pan. This is BIG TIME FLAVOR! Let the wine reduce by half and add the bay leaf, chicken and any juices on the plate, and chicken broth. Stir, bring to a simmer, lower the heat and cover. Now. You can either slip this into a 350 degree oven for a half hour, or let is just slowly simmer away on the stove top. It is up to you. Either way, let it slowly cook until the veggies are just crisp tender. Not too mushy! When you stir it, depending on your veggies and your stove, there maybe a lot of liquid left or not. If you want to thicken any broth left in the pan, add the tablespoon of arrowroot, stir well to dissolve and heat gently until thick. This is totally optional so YOU make the call. If you want to freeze it, cool to room temp and seal in an airtight container. Otherwise just spoon into bowls and enjoy!!
Brittany wrote this on 10 February 2016
So, I have recently been taking stock of several things on this blog. One of them is the fact that there are several posts/recipes that are incredibly underrated. You may have deduced by the ‘repost’ in the title that this is one of them. The second thing is that I realized just how much I over use exclamation points. But that is neither here nor there…
It is true that as a food blogger, you won’t be able to guarantee that every single recipe you post is going to be a stunner. Some are underwhelming, some are rather ordinary, or some just don’t translate well through pictures and print. I have come to accept this as part of the gig. However, in some cases, as with these brownies, it is just a blatant injustice that this recipe is not more popular.
You can find the original post here. It hasn’t been pinned much and the only comment is from a family member. It is practically invisible amongst all the other recipes on my blog and close to impossible to find out in the world wide web unless you knew exactly where to look.
And I have no idea why.
This recipe can be made in just a few minutes (I know because I timed myself), turns out exactly the same every time (I know because I have made about a bazillion batches), and they are really really good (I know because I have eaten said bazillion batches, at least in part). These are easily one of the most fudgy brownies I have ever had and paired with that crinkle on the top, they are as classic as they can be.
Speaking of classic, my favorite part is that this recipe is adapted from an old Better Homes & Gardens recipe that was originally published in the 30’s. There is a reason we are still baking them today, people! Trust me when I say these just may become your new go-to for a quick chocolate fix. Hopefully, together, we can keep this recipe around for another 80+ years.
Adapted from BHG
Place a medium sized saucepan over medium low heat and add:
1/2 c (1 stick) of butter
2 oz unsweetened chocolate
Stir gently until completely melted and smooth. Keep the temp low so that the chocolate doesn’t scorch.
Add 1 c sugar
Stir just until the sugar starts to melt, about one minute or so. This makes for a fudgey brownie! Turn off the heat and add:
1/2 tsp vanilla
2 eggs, beaten
3/4 c flour
pinch of salt
Stir until smooth and incorporated. Pour into a sprayed 9X9 pan and bake at 350 for 25 minutes. Be careful! Don’t over bake! A toothpick should come out with a just a crumb or two attached! I usually cut them into 16 pieces.