crafted by jen

The holidays are upon us once again! As a busy mom, I wanted to share a recipe that is super easy and oh-so fun! These rice krispie snowballs are so cute and yummy- little golf ball-sized rice treats dipped in delicate white chocolate and topped with festive sprinkles, need I say more? They're the perfect holiday treat for parties or for giving! Rice Krispie Snowballs Stuff You'll Need: 1/4 Cup Butter 1 - 10 Oz. Package Marshmallows 6 Cups Rice Krispies Cereal 2 - 14 Oz. Bags White Candy Melts 2 Tbsp Vegetable Oil 24 Mini Candy Canes Assorted Holiday Sprinkles Let's Play! Melt the butter in a large saucepan over medium low heat. Add in the marshmallows and allow them to melt completely. Remove the pan from the heat and stir in the Rice Krispies. Pull out heaping tablespoons from the pan and roll into balls. Add a candy cane into the center of each ball. Place your finished treats into the fridge for about 15 minutes to cool down. Melt the

10) Pumpkins 9) Halloween 8) Halloween candy 7) Fall leaves 6) Scarves 5) Boots 4) Starbucks "red cup" holiday drinks 3) Thanksgiving 2) My husband's birthday 1) The birth of my daughter, Emma June Happy Fall!

      These cookies are so c hocolately, so chewy, and oh-so yummy. They're made with rich cocoa powder and milk chocolate chips. They're g uaranteed to   s atisfy your chocolate craving! Double (Trouble) Chocolate Cookies   You'll need:     1 stick plus 1 tablespoon unsalted butter, at room temperature 1/2 cup sugar 1/2 cup light brown sugar 1 egg 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 3/8 cups unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups milk chocolate chips Directions: 1) Preheat oven to 350 degrees. Line baking sheet with parchment paper. 2) In a stand mixer, add butter and sugars & mix on medium speed until creamy, light and fluffy. 3) Add egg, and beat until well incorporated. Add the vanilla extract and beat until they are well incorporated. 4) In a separate bowl, combine the flour, cocoa powder, baking soda and the salt with a whisk. 5) With the stand mixer on

Make Banana Chocolate Chip Muffins!   You'll Need: 1 cup granulated sugar 1/2 cup butter, room temperature 2 eggs 2 cups flour 1 tsp baking soda 1/2 tsp salt 1 tsp vanilla 2/3 cups of your favorite chocolate chips 3 over ripe bananas, mashed   Directions: Preheat oven to 350 degrees   1. Cream together butter and sugar.  Add in eggs and mix well.     2. Mix in flour, baking soda and salt.  Mix well.  Stir in vanilla extract.   3. Fold in mashed bananas and chocolate chips.     4. Spoon in to greased muffin tin.  Each muffin slot should be about 2/3 full.   5. Bake at 350 for 18-22 minutes.   Enjoy!  

These lavender cupcakes are simply elegant. They're buttery and subtly scented with dried lavender flowers. They're perfect for afternoon tea or just about anytime!   Lavender Scented Cupcakes ½ cup sugar ¼ teaspoon dried lavender flowers 1 stick unsalted butter, at room temperature 2 eggs 1 cup self-rising flower 2 tablespoons milk   Directions:   1)       Preheat oven to 350 degrees. Line cupcake pan with 12 cupcake liners. 2)       Put sugar & lavender flowers in a food processor & process to combine.     3)       In a stand mixer, beat butter & lavender sugar until pale and fluffy. 4)       Beat the eggs into butter mixture, one at a time. Sift in flour & mix in milk. Do not over beat.     5)       Spoon mixture into paper liners. Bake for about 14-18 minutes. Until golden brown and tops spring back. 6)       Transfer to a wire rack and cool completely before decorating.     Perfect Buttercre

I'm usually the one behind the scenes planning & hosting my own parties. So, I was honored when my lovely friend, Frances & my sister, Liberty threw me such a memorable baby shower. The theme was “mommy-to-bee” and everything was absolutely beautiful! From the gorgeous flower arrangements to the fun photo booth and yummy dessert & food buffet, everything was perfect! I'm truly blessed!  Dessert/Beverage Bar    Baby Shower favors: Tea and...   Honey sticks!   Photo booth!   Gorgeous flowers!   me aka "mommy-to-bee" Styling: Frances Park & Liberty Matias Flowers: Blush & Honey Venue: Bridgewater Clubhouse Cake: Nothing Bundt Cakes Cotton Candy: Cotton Pik'n Candy Cake Pops: me Balloon & Tassels: Melissa Paulo Photographers: Caroline Park & Lily Phung

Not only are these mini doughnuts low-fat, but they’re pretty darn adorable! The secret to making them low-fat is baking them. Plus, they’re bite-size…aka guilt-free! Let’s make some mini doughnuts! Chocolate Cake Mini Doughnuts You’ll need: 1 cup all-purpose flour ¼ cup unsweetened cocoa powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup low-fat buttermilk ½ cup packed brown sugar 1 egg 4 teaspoons unsalted butter, melted 1 teaspoon vanilla extract Instructions: 1)       Pre-heat oven to 425 degrees. Spray mini doughnut pan with non-stick cooking spray. 2)       In a large bowl, whisk flour, cocoa, baking soda & salt. In small bowl, whisk buttermilk, sugar, egg, butter & vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth. 3)       Spoon batter into a large zip-lock bag. Cut off a corner & squeeze batter into each doughnut cup, about 1/3 full. Tap pan on counter to evenly

A fun take on the Southern classic cake, these red velvet pancakes are so fluffy & so yummy! They have the light chocolate flavor of the cake, right down to a cream cheese glaze. They're the perfect indulgence for a special breakfast, brunch or just about anytime! Let's make some pancakes!   You'll need: 1 cup all purpose flour 3 teaspoons baking powder ½ teaspoon salt 1 tablespoon sugar 1 tablespoon unsweetened cocoa powder 1 egg, beaten ¾ cup buttermilk ½ teaspoon vanilla extract 2 tablespoon butter, melted 4 teaspoons red food coloring Cream Cheese Glaze 2 oz cream cheese, softened ¾ cup powdered sugar 2 tablespoons milk ½ teaspoon vanilla extract powdered sugar, garnish Directions: For Pancakes:   1. In a large bowl, sift together flour, baking powder, salt, sugar, & cocoa powder. 2. Add in egg, buttermilk, butter, vanilla extract, & red food coloring. 3. Stir it up gently until combined. The batter should

Who knew that you could make creamy, soft-serve style ice cream with just bananas and no ice cream maker required! All you need is some over-ripe bananas…and who doesn’t have them just sitting on the kitchen counter?  Let’s make some “ice cream”!   Peel your bananas first. Cut them into small pieces. Freeze for just 1-2 hours on a plate. ( I already had some in my freezer.)   Blend in a food processor, scraping down the bowl when they stick.   Add a spoonful of reduced fat peanut butter (honey, or whatever you want- the possibilities are endless!) and blend until combined.   Top with fat free chocolate syrup and sprinkles & enjoy!