Easter is next month and the perfect dessert for your Kid’s Easter party is chocolate covered Easter eggs. The outside of the Easter egg can be decorated any way you want. Kids can decorate the Easter egg with sour patch kids, chocolate drizzle, Nerds candy or other types of candy. The filling inside of the Easter egg could be chocolate, peanut butter, caramel, coconut flakes or you can add any type of candy. This recipe can be altered to your preference. This recipe is very easy to do and it will be a hit at your party.
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 (8 ounce) package cream cheese, softened
- 2 1/2 pound confectioners’ sugar
- 1 cup creamy peanut butter (optional)
- 1 cup flaked coconut (optional)
- 1 cup unsweetened cocoa powder (optional)
- 2 cups semisweet chocolate pieces
- 1 tablespoon shortening or vegetable oil (optional)
- Ready In
2 h 30 m
- In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners’ sugar to make a workable dough. For best results, use your hands for mixing.
- Divide the dough into four parts. Leave one of the parts plain. For the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder in the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
- Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.
By: Emily Fermin
Most people favor chocolate cake. Chocolate cake is perfect for birthday parties and special occasions. Many of the ingredients that are in this recipe can be found at home or in your local grocery store. If you want you can alter this recipe to your preference. This recipe is very easy to make and people will ask be asking for seconds.
- 1 package of devil’s food cake mix
- 1 package instant chocolate pudding
- 1 cup sour cream
- 1 cup of vegetable oil
- 4 eggs
- ½ cup of warm water
- 2 cups of semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well-greased 12 cup Bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate if desired, dust the cake with powdered sugar.
By: Emily Fermin
A drink that your kids will love is a Shamrock shake, the perfect beverage for your Saint Patrick’s Day party. With a minty and chocolaty taste that will appeal to children. The shamrock shake is easy to make and the ingredients are easy to find at your local supermarket. This shake will help create your St. Patrick’s Day party into a success.
- 2 cups vanilla ice cream
- 1 1/4 cups milk
- 1/4 teaspoon mint extract, or more to taste
- 9 drops green food coloring
- 2 tablespoons chocolate syrup, or to taste (optional)
- 2 tablespoons whipped cream, or to taste (optional)
- 1/2 teaspoons green decorator sugar, or to taste (optional)
It takes 10 minutes
- Blend ice cream, milk, mint extract, and food coloring together in a blender until smooth.
- Drizzle chocolate syrup around inside walls of 2 tall glasses; pour the shake into a glass. Top with whipped cream and green decorator sugar.
Next Sunday, February 5th, 2017 is Super Bowl 51 with the New England Patriots facing off against Atlanta Falcons at NRG Stadium in Houston, Texas. Buffalo wings are the perfect appetizer that people can serve in their homes for their Super Bowl party. This appetizer is a quick and easy recipe that people will love.
- ¾ cup all-purpose flour
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 20 chicken wings
- ½ cup melted butter
- ½ cup hot pepper sauce
- Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
What do you do when a major food chain embarrasses you on social media? You delete your account as fast as humanly possible! Twitter user Thuggy-D (@NHRide) did just that after a brief dialogue with Wendy’s. After the company posted this tweet, “Our beef is way to cool to ever be frozen,” Thuggy-D decided it would be a good idea to come after the franchise giant, “your beef is frozen and we all know it. Y’all know we laugh at your slogan ‘fresh, never frozen’ right? Like you’re really a joke.” After which Wendy’s replied, “Sorry to hear you think that! But you’re wrong, we’ve only ever used fresh beef since we were founded in 1969.” I think most people would stop at this point. Why continue a twitter conversation with a fast food company? However, Thuggy-D did respond, “so you deliver it raw on a hot truck?” That’s when things got interesting, Wendy’s tweeted “Where do you store cold things that aren’t frozen?” Thuggy-D then decided to bring another fast food giant into the conversation, “y’all should give up. @McDonalds got you guys beat with dope ass breakfast.” Finally, Wendy’s shut down the discussion with, “@NHride You don’t have to bring them into this just because you forgot refrigerators existed for a second there.” WELL…if that didn’t stir up the pot! By the time Thuggy-D deleted his Twitter profile, other users had already taken screenshots of the dialogue and share it thousands of times!
12 tbsp softened butter 1¼ cup flour
½ cup almond flour 1¼ tsp baking soda
½ tsp baking powder 1 tsp salt
¾ cup hot water
4 oz unsweetened chocolate
¼ cup cocoa powder
- ¾ cup granulated sugar 4 large eggs
- egg yolks
¾ cup sour cream 2 tsp vanilla extract For the frosting:
16 oz bittersweet chocolate 1 cup sugar
2 tbsp water
2 cups heavy cream 4 tbsp salted butter
Jon Premosch / Jenny Chang / Marie Telling / BuzzFeed
Prepare frosting first to let it settle completely before frosting cakes. In a pan, heat sugar and water over medium heat, stirring constantly until sugar is completely dissolved.
Let mixture bubble, swirling pan occasionally until syrup turns into brown caramel. Take it off the heat and stir in ½ cup heavy cream. Whisk and once bubbling quiets down, add rest of the cream.
Add salted butter, half a tablespoon at a time. Place pan over heat again and stir until well combined. Stir in chocolate and mix until melted. Whisk until mixture is glossy. Let sit at room temperature for 4 hours, until thickened.
Two hours before assembling, preheat oven at 350°F and grease three 8-inch cake pans.
In a heatproof bowl, combine hot water, cocoa powder, and chocolate. Place bowl in a bain-marie and stir until perfectly melted and combined. Add 3/4 cup sugar to the bowl and stir until smooth. Set aside.
In a medium bowl, mix the flour, almond flour, baking soda, baking powder, and salt together.
In a large bowl, whisk the eggs and egg yolk. Add the rest of the sugar and whisk until light yellow and creamy. Stir in chocolate and mix until smooth and well combined. Progressively stir in butter, mixing well until perfectly combined.
Stir in a third of the flour mixture and mix with spatula until well-combined. Stir in half of the sour cream and combine well. Stir in a second third of the flour mixture. Combine. Then the other half of the sour cream and the vanilla extract. Pour in remaining flour mixture and whisk until smooth and well-combined.
Fold batter with spatula then pour a third of batter into each of the cake pans. Tap each pan a couple of times against your counter to smooth the dough and spread it evenly.
Bake 25 to 30 minutes until toothpick comes out almost perfectly clean. If your oven is small and you have to place cakes on oven racks at different levels, make sure to rotate the cakes halfway through cooking.
Cool cakes 30 minutes before inverting on wire rack. Let them cool completely before frosting (about an hour).
To assemble, start by leveling your cakes if you want perfectly straight and smooth layers (you can also skip that step for a more rustic, but equally delicious, look). Lie the blade of a serrated knife on the top of your cake, and trim any bumps off the surface.
Place a teaspoon of frosting in the middle of you cake stand and spread it. This will ensure your cake won’t slip during frosting. Place first cake on top of frosting. With icing spatula, spread frosting on top of first cake, until you get a smooth layer of about ¼ inch. Place second cake on top, making sure it’s centered. Spread another layer of frosting on top. Top with third cake. Make sure all the cake sides are lined up, adjust if not.
With icing spatula, apply frosting on the sides of the cake, rotating cake stand as you go along. Apply frosting on top of the cake, too.
Placing blade of bench scraper right against side of the cake, smooth frosting until cake is evenly coated, rotating cake stand as you go along (this is the first layer of coating so it doesn’t have to be perfect.) Chill for an hour, until set.
With icing spatula, apply second layer of frosting all around cake. Smooth with bench scraper until glossy, even, and smooth.
Now that winter is officially upon us and temperatures have dropped dramatically, it is that time of the year again to stay home and spend time with loved ones. What better way to spend these cold winter nights watching a movie with your significant other, drinking hot cocoa, and of course POPCORN! Now, you could reach for a box of Orville or Act II and spend more time picking popcorn out of your teeth than actually watching the movie. Or…you could reach for a bag of The Little Kernel popcorn. Jacqueline Laurita and Chris Laurita of the Real Housewives of New Jersey have created a truly special popcorn brand that will send your tastebuds soaring! Health freaks will be thrilled to know that The Little Kernel popcorn is Non-GMO, whole grain , low in sodium, dairy free, and is cooked in 100% pure olive oil. You may be wondering what makes this brand different from the rest? Why choose this popcorn over the others? When asked these questions, Mr. Laurita explained, “The biggest difference from most other popcorns is the mini kernel we use which is roughly half the size of a regular popcorn kernel. When it pops it’s virtually [hull-less] so it’s rare that you would get anything stuck in your teeth. We’re also committed to giving back to those in need. Our initiative…is to give a portion of all sales to Generation Rescue. An Autism charity that is near and dear to our hearts.” Let me tell you guys something…this popcorn is to die for! I recently had the opportunity to try the “truffle sea salt” flavor and I can promise you it was THE BEST popcorn I’ve ever had. In total, there are six different flavors to choose from: naked no salt added, truffle sea salt, pink Himalayan salt, white cheddar, sweet & salty, and last but not least butter. The best part of The Little Kernel brand is their effort to support Generation Rescue the site explains, “A portion of all of their proceeds goes towards helping provide hope, information and immediate treatment assistance to families affected by autism spectrum disorders.” The Little Kernel has become a staple in movie night for my family. If you’re looking to get your hands on The Little Kernel, Mr. Laurita says, “The Little Kernel is currently available in Sprouts Markets, Mariano’s, Roundy’s, Giants, Westside Markets & many specialty stores in NY & NJ…Stop & Shop, Foodtown, and Shoprite….” Try all the flavors! Jacqueline and her husband Chris are also known for their BLK flavored water.
Here’s what you’ll need:
- 2 tablespoons of olive oil
- 1 small butternut squash ( about 11/2 pounds) — peeled, seeded, and cut into 1-inch pieces (about 3 cups)
- 1 onion, finely chopped
- kosher salt and black pepper
- 1 cup pearl barley
- ½ cup dry white wine
- 3 cups low-sodium vegetable broth
- 5 ounces baby spinach
- ½ cup grated Parmesan (2 ounces), plus more for serving
- 1 tablespoon unsalted butter
Alright Chef Boyardee, let’s get cookin’ !
FIRST STEP: Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
SECOND STEP: Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
FINAL STEP: Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.
The Little Kernel is the new popcorn snack that gives you the full wonderful taste of a good popcorn snack without packing in so much calories like other brands for your hangout needs.
The popcorn itself is actually cute and little. The bright white miniature kernels are probably one half the size of a traditional popcorn kernel. Popcorn is already a snack where a handful of it can be picked up and tossed into your chomper. The popcorn is light and crispy, with a hint of olive oil flavor. With 6 delicious flavors to choose from like Butter, Naked, Pink Himalayan Salt, Sweet & Salty, Trubble Sea Salt and White Cheddar.
While delivering delicious snacks, The little Kernel supports “Generation Rescue Hope for Recovery”, a leading national organization that provides hope, information and immediate treatment assistance to families affected by autism spectrum disorders. Founded by Jenny McCarthy, President of Generation Rescue; dedicated to recovery for children with autism spectrum disorders by providing guidance and support for medical treatment to directly improve the child’s quality of life for all families in need. To learn more about this organization, visit www.generationrescue.org.
Buttermilk battered fried chicken might be a Southern classic (and deservedly so!), but it’s always fun to switch things up. Try this Asian-inspired dish that swaps classic batter for crushed ramen noodle pieces, which give these chicken cutlets a satisfying crunch. Complete the dish by pairing it with a citrusy Asian salad.
Yield: Serves 4 (serving size: 1 chicken cutlet and 1 1/2 cups salad)
Total time: 30 Minutes
- 1bunch kale (about 8 oz.), stems removed, chopped (about 6 cups)
- 1bunch cilantro, chopped (about 1/3 cup)
- 3green onions, thinly sliced diagonally
- 1 1/4 cupsmatchstick carrots
- 3 1/2 tablespoonsfresh lime juice (about 2 limes)
- 2 tablespoonssoy sauce
- 1 teaspoonhoney
- 6 tablespoonsolive oil, divided
- 2(3-oz.) pkg. chicken-flavored instant Asian ramen noodle soup mix
- 1 teaspoonground ginger
- 1/4 teaspooncayenne pepper
- 4(5- to 6-oz.) chicken cutlets
- 2large eggs, lightly beaten
- 1/2 cupdry-roasted peanuts, chopped
- Toss together kale, cilantro, green onions, and carrots. Whisk together lime juice, soy sauce, honey, and 1 tablespoon olive oil in a small bowl; pour over kale mixture, and toss to coat. Set aside while preparing chicken, tossing occasionally.
- Break ramen noodles into pieces. Process ramen noodles, seasoning mixtures from ramen packages, ginger, and cayenne pepper in a food processor until combined, 1 minute. Transfer mixture to a shallow dish, and set aside.
- Place each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Dip each cutlet in eggs, and dredge in ramen mixture, pressing to adhere.
- Cook half of chicken in 2 1/2 tablespoons hot olive oil in a large skillet over medium until golden brown and done, 2 to 3 minutes on each side. Place on a wire rack in a rimmed baking sheet, and keep warm in a 200° oven. Repeat procedure with remaining chicken and olive oil.
- Sprinkle peanuts over kale mixture, and serve with cutlets.
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