I’m sure there are plenty of fun and fancy ways to add coconut and almonds to fudge. But seriously, I was having one of those what-can-I-throw-together-in-5-minutes kind of days. And it worked out perfectly!
Dipping things in chocolate is all the rage. It’s like the trend that never goes out of style, because it’s always awesome.
When I spied these completely adorable Bunny Tails recently, I knew I had to give them a try myself. Partly because they’re adorable, but mostly because they are coconut. I can’t wait to make these for our Easter celebration!
I figured it would be a good time to revisit the cream cheese mints. There’s something about the mint flavor that is so refreshing, don’t you think? And, I made them green, because it’s March.
I learned the tradition of caramel making from Robb’s family after we were married. He used to make them every Christmas, but in recent years I have become his loyal assistant.
This week’s dessert is simple, easy, and requires no refrigeration. We’re also bringing you an awesome holiday food party with twelve fantastic bloggers!
Toffee is one of my favorite candies. Butter + Sugar… what’s not to love? I wanted to add a little salt to my sweet (salty + sweet is the best flavor combo) so I poured my toffee over pretzels. Pretzels go great with basically everything, if you ask me.
This batch of cream cheese mints caused me to exercise a vast amount of self control. I was self-controlling right and left so I could share these little goodies with my friends, who were obviously impressed.
Make some buckeyes for the big game! The buckeye recipe calls for chocolate, peanut butter, and no baking.
Maybe I should have titled them “Chocolate Almond Balls” or “Chocolate Cream Pie Balls” or something like that, because there’s not a lot of almond in those balls. They are mostly chocolate, rolled in… not almonds… cookie crumbs.
I realize that there are people out there who believe that coconut is not the most amazing thing ever. To those people, I would just like to say…