8 cups popcorn
4 tbsp butter
3 cups mini marshmallows
1 cup candy coated chocolates
¼ cup sprinkles
In a large saucepan, melt butter. Add 2 cups marshmallows and stir until completely melted.
Spread popcorn evenly on a non-stick or parchment lined baking sheet. Pour the marshmallow mixture over popcorn. Top with candy and sprinkles of choice. Allow to cool completely before serving.
Bake cupcakes according to box instructions and allow to cool completely before icing. To make strawberry ‘carrots’, over a double boiler, melt orange chocolate melts. Dip each strawberry into the mixture, leaving the green stems exposed and place them on a parchment-lined baking sheet. Allow the dipped strawberries to cool and chocolate to firm up. To add texture, lightly drizzle dipped strawberries with some of the remaining melted chocolate. Allow candy set and firm up completely before topping iced cupcakes.
3 cups vanilla ice cream
1-2 cups milk
Food colouring (optional)
½ cup marshmallow fluff
Whipped cream for topping
Peeps for garnish
Sprinkles for garnish
In a blender, add ice cream and milk. Blend until smooth. Add food colouring if using and marshmallow fluff. Blend again and pour into desired serving cups. Top with whipped cream, peeps and sprinkles.
Nothing says brunch quite like Eggs Benedict but it can be an intimidating dish for novice cooks. Below is a foolproof recipe for making Hollandaise sauce and an awesome technique forgetting perfectly poached eggs every single time. Enjoy!!
Nothing says brunch quite like Eggs Benedict. And while the process of making it can be involved, the results are always impressive and above all, delicious! For step-by-step video instructions CLICK HERE
Classic Eggs Benedict
4 English muffin, toasted
8 slices peameal bacon, cooked
8 poached eggs
Hollandaise sauce (Recipe below)
½ cup unsalted butter
3 egg yolks
1 tbsp lemon juice
1 tbsp warm water
salt and pepper to taste
cayenne pepper to taste
For the Hollandaise sauce:
In a small sauce pan, melt your butter.
Use a spoon to skim excess milk solids from the top of the butter.
Set melted butter aside.
In a small sauce pan, bring about one inch of water to a simmer on the stove. Reduce heat to low.
Freshly squeeze half a lemon until you have 1 to 2 tbsp of juice.
In a glass or stainless steel mixing bowl, add lemon juice and water to your egg yolks and whisk until the mixture turns a pale yellow colour, about 30 seconds.
Place your bowl over the simmering water, ensuring that the water does not touch the bottom.
Whisk the egg mixture constantly until it begins to thicken, about two minutes.
Do NOT stop whisking the mixture once it's cover the heat as your egg yolks will scramble.
Once the mixture has begun to thicken and is sticking to your whisk, add the melted butter.
Continue to whisk constantly until your sauce has reached your desired thickness, usually about one minute.
Carefully remove bowl from heat.
Season with salt, pepper and a sprinkle of cayenne.
If your sauce begins to thicken, whisk in a little warm water until it returns to the right consistency.
Hollandaise sauce does not keep well so it should be served within an hour of making it. Discard any unused portions.
To minimize the risk of food-borne illness, use pasteurized eggs.
For the poached eggs:
Fill a large, deep pot with about three inches of water.
Bring the water to a simmer, with the bubbles just breaking the surface.
Reduce the heat to low.
Place a fine mesh sieve over a bowl.
Crack an egg into the sieve and allow the 'loose white' to drain for approximately 30 seconds.
Gently roll the egg of the sieve and into a small bowl or ramekin.
Repeat with all of the eggs, placing each into its own individual bowl.
Gently roll each egg into water, getting as close to the water's surface as possible.
Cover with a tight-fitting lid and set a timer for five minutes. NO PEEKING!
After five minutes, use a slotted spoon to remove eggs from pot onto a plate lined with paper towel.
To store the eggs for future use, place them directly into an ice bath for ten seconds before draining. Store them in an airtight container for up to three days. To reheat them, simply place them back into a pot of boiling water for approximately 30 seconds.
For the Eggs Benedict
Place your toasted English muffin cut side up on a plate.
These little delights combine the spicy deliciousness of carrot cake with the chewy perfection of cookies to create lovely whoopie pies that look as impressive as they taste. Enjoy them with a tall glass of milk!
For the cookies:
1¾ cups all purpose flour
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
1 tsp baking powder
½ tsp baking soda
¼ tsp ground nutmeg
1 cup unsalted butter, softened
¾ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tsp vanilla
2 cups finely grated carrots
½ cup rolled oats
½ cup dates, finely chopped (optional)
½ pecans (optional)
For the icing:
¼ cup cream cheese, softened
¼ cup unsalted butter
1½ cups icing sugar
2 tbsp maple syrup
In a medium bowl, mix together all of the dry ingredients. Be sure to do this thoroughly because you need the baking soda and baking powder to be well-incorporated so your cookies get lots of lift.
Then in a stand mixer (or by hand) beat your butter and sugars together until they are light and fluffy.
Add your eggs, one at a time, and your vanilla and blend until well incorporated.
Add your dry ingredients and mix well.
Fold in your carrots, oats, dates and pecans.
Spoon the mixture with an ice cream scoop (so your cookies turn out nice and even) onto two parchment lined baking sheets. These cookies will spread out a lot so only add two per row.
Bake them at 350 for 10-12 minutes.
In the meantime, mix your icing ingredients in a stand mixer. Set aside.
Allow your cookies to cool completely before adding your icing or it will melt.
Once your cookies have cooled, place a teaspoon or two of icing on the underside of one cookie and sandwich it with another cookie. Repeat for all of the cookies.